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diff --git a/37680.txt b/37680.txt new file mode 100644 index 0000000..b8b998e --- /dev/null +++ b/37680.txt @@ -0,0 +1,17950 @@ +The Project Gutenberg EBook of The Myrtle Reed Cook Book, by Myrtle Reed + +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 Myrtle Reed Cook Book + +Author: Myrtle Reed + +Release Date: October 10, 2011 [EBook #37680] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE MYRTLE REED COOK BOOK *** + + + + +Produced by Sharon Joiner, Sam W. and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + + + + + The + Myrtle Reed + Cook Book + + + [Illustration] + + + G. P. Putnam's Sons + New York London + The Knickerbocker Press + 1916 + + + Copyright, 1905, 1906, 1911 + by + G. P. PUTNAM'S SONS + + Copyright, 1916 + by + G. P. PUTNAM'S SONS + + The Knickerbocker Press, New York + + + + + _Over One Million Copies Sold_ + + MYRTLE REED + + + _Miss Reed's books are peculiarly adapted for dainty yet + inexpensive gifts. They are printed in two colors, on + deckle-edge paper, and beautifully bound in four distinct + styles: each, cloth, $1.50 net; red leather, $2.00 net; + antique calf, $2.50 net; lavender silk, $3.50 net._ + + _If sent by mail add 8 per cent. of the retail price for + postage_ + + LOVE LETTERS OF A MUSICIAN + + LATER LOVE LETTERS OF A MUSICIAN + + THE SPINSTER BOOK + + LAVENDER AND OLD LACE + + THE MASTER'S VIOLIN + + AT THE SIGN OF THE JACK-O'-LANTERN + + A SPINNER IN THE SUN + + LOVE AFFAIRS OF LITERARY MEN + + FLOWER OF THE DUSK + + OLD ROSE AND SILVER + + MASTER OF THE VINEYARD + + A WEAVER OF DREAMS + + THE WHITE SHIELD + + THREADS OF GREY AND GOLD + + HAPPY WOMEN + 16 Illus. + + THE SHADOW OF VICTORY + Cr. 8vo. $1.50 net + + SONNETS TO A LOVER + Cr. 8vo. $1.50 net + + THE MYRTLE REED YEAR BOOK + $1.50 net + + THE BOOK OF CLEVER BEASTS + Illustrated by Peter Newell. $1.50 + + PICKABACK SONGS + Words by Myrtle Reed. Music by Eva Cruzen Hart. + Pictures by Ike Morgan. 4to. Boards, $1.50 + + _Send for Descriptive Circular_ + + + + +EXPLANATION + + +The only excuse the author and publishers have to offer for the +appearance of this book is that, so far as they know, there is no +other like it. + + + + +CONTENTS + + + PAGE + The Philosophy of Breakfast 1 + + How to Set the Table 9 + + The Kitchen Rubaiyat 15 + + Fruits 20 + + Cereals 39 + + Salt Fish 58 + + Breakfast Meats 72 + + Substitutes for Meat 87 + + Eggs 91 + + Omelets 111 + + Quick Breads 121 + + Raised Breakfast Breads 147 + + Pancakes 160 + + Coffee Cakes, Doughnuts, and Waffles 173 + + Breakfast Beverages 186 + + Simple Salads 191 + + One Hundred Sandwich Fillings 228 + + Luncheon Beverages 235 + + Eating and Dining 241 + + Thirty-five Canapes 244 + + One Hundred Simple Soups 252 + + Fifty Ways to Cook Shell-Fish 281 + + Sixty Ways to Cook Fish 297 + + One Hundred and Fifty Ways to Cook Meat and + Poultry 316 + + Twenty Ways to Cook Potatoes 366 + + One Hundred and Fifty Ways to Cook Other + Vegetables 373 + + Thirty Simple Sauces 423 + + One Hundred and Fifty Salads 431 + + Simple Desserts 459 + + Index 531 + + + + +The Myrtle Reed Cook Book + + + + +THE PHILOSOPHY OF BREAKFAST + + +The breakfast habit is of antique origin. Presumably the primeval man +arose from troubled dreams, in the first gray light of dawn, and set +forth upon devious forest trails, seeking that which he might devour, +while the primeval woman still slumbered in her cave. Nowadays, it is +the lady herself who rises while the day is yet young, slips into a +kimono, and patters out into the kitchen to light the gas flame under +the breakfast food. + +In this matter of breaking the fast, each house is law unto itself. +There are some who demand a dinner at seven or eight in the morning, +and others who consider breakfast utterly useless. The Englishman, who +is still mighty on the face of the earth, eats a breakfast which would +seriously tax the digestive apparatus of an ostrich or a goat, and +goes on his way rejoicing. + +In an English cook-book only seven years old, menus for "ideal" +breakfasts are given, which run as follows: + +"Devilled Drum-sticks and Eggs on the dish, Pigs Feet, Buttered +Toast, Dry Toast, Brown and White Bread and Butter, Marmalade and +Porridge." + +"Bloaters on Toast, Collared Tongue, Hot Buttered Toast, Dry Toast, +Marmalade, Brown and White Bread and Butter, Bread and Milk." + +"Pigeon Pie, Stewed Kidney, Milk Rolls, Dry Toast, Brown and White +Bread and Butter, Mustard and Cress, Milk Porridge." + +And for a "simple breakfast,"--in August, mind you!--this is +especially recommended: + +"Bloaters on Toast, Corned Beef, Muffins, Brown and White Bread and +Butter, Marmalade, and Boiled Hominy." + +An American who ate a breakfast like that in August probably would not +send his collars to the laundry more than once or twice more, but it +takes all kinds of people to make up a world. + +Across the Channel from the brawny Briton is the Frenchman, who, with +infinitely more wisdom, begins his day with a cup of coffee and a +roll. So far, so good, but his _dejeuner a la fourchette_ at eleven or +twelve is not always unobjectionable from a hygienic standpoint. The +"uniform breakfast," which is cheerfully advocated by some, may be +hygienic but it is not exciting. Before the weary mental vision +stretches an endless procession of breakfasts, all exactly alike, year +in and year out. It is quite possible that the "no-breakfast" theory +was first formulated by some one who had been, was, or was about to be +a victim of this system. + +The "no-breakfast" plan has much to recommend it, however. In the +first place, it saves a deal of trouble. The family rises, bathes +itself, puts on its spotless raiment in leisurely and untroubled +fashion, and proceeds to the particular business of the day. There are +no burnt toast, soggy waffles, muddy coffee, heavy muffins, or pasty +breakfast food to be reckoned with. Theoretically, the energy supplied +by last night's dinner is "on tap," waiting to be called upon. And, +moreover, one is seldom hungry in the morning, and what is the use of +feeding a person who is not hungry? + +It has been often said, and justly, that Americans eat too much. +Considering the English breakfast, however, we may metaphorically pat +ourselves upon the back, for there is no one of us, surely, who taxes +the Department of the Interior thus. + +"What is one man's meat is another man's poison" has been held +pointedly to refer to breakfast, for here, as nowhere else, is the +individual a law unto himself. Fruit is the satisfaction of one and +the distress of another; cereal is a life-giving food to one and a +soggy mass of indigestibility to some one else; and coffee, which is +really most innocent when properly made, has lately taken much blame +for sins not its own. + +Quite often the discomfort caused by the ill-advised combination of +acid fruit with a starchy cereal has been attributed to the clear, +amber beverage which probably was the much-vaunted "nectar of the +gods." Coffee with cream in it may be wrong for some people who could +use boiling milk with impunity. + +For a woman who spends the early part of the day at home, the omission +of breakfast may be salutary. When hunger seizes her, she is within +reach of her own kitchen, where proper foods may be properly cooked, +but for a business woman or man the plan is little less than suicidal. +Mr. Man may, indeed, go down town in comfort, with no thought of food, +but, no later than noon, he is keenly desirous of interior decoration. +Within his reach there is, usually, but the lunch counter, where, in +company with other hapless humans, he sustains himself with leathery +pie, coffee which never met the coffee bean, and the durable doughnut +of commerce. The result is--to put it mildly--discontent, which +seemingly has no adequate cause. + +It is better, by far, for Mr. Man to eat a breakfast which shall +contain the proteids, carbohydrates, phosphates, and starches that he +will require during the day, and omit the noon luncheon entirely, +except, perhaps, for a bit of fruit. Moreover, a dainty breakfast, +daintily served, has a distinct aesthetic value. The temper of the +individual escorted to the front door by a devoted spouse has more +than a little to do with the temper of the selfsame individual who is +let in at night by the aforesaid D. S. + +Many a man is confronted in the morning by an untidy, ill-cooked +breakfast, a frowsy woman and a still frowsier baby, and, too often, +by querulous whinings and complaints. + +The ancient Britons had a pleasing arrangement which they called "The +Truce of God." By this, there was no fighting whatever, no matter what +the provocation, between sunset on Wednesday and sunrise on Monday. +This gave time for other affairs, and for the exercise of patience, +toleration, and other virtues of the same ilk. + +Many a household might take a leaf from this book to good advantage. +Settle all differences after dinner, since at no time of the day is +man in more reasonable mood, and ordain a "Truce of God" from dawn +until after dinner. + +No dinner, however beautifully cooked and served, no fine raiment, +however costly and becoming, can ever atone, in the memory of a man, +for the wild and untamed morning which too often prevails in the +American household. His mind, distraught with business cares, harks +back to his home--with pleasure? None too often, more's the pity. + +Some one has said that, in order to make a gentleman, one must begin +with the grandfather. It is equally true that a good and proper +breakfast begins the night before--or, better yet, the morning before. + +Careful, systematic planning in advance lightens immeasurably the +burden of housekeeping, and, many a time, makes the actual work +nothing but fun. Those who have tried the experiment of planning meals +for the entire week are enthusiastic in praise of the system. It +secures variety, simplifies marketing, arranges for left-overs, and +gives many an hour of peace and comfort which could not be had +otherwise. + +Even if a woman be her own maid, as, according to statistics, +eighty-five per cent. of us are, a dainty, hygienic, satisfying +breakfast is hers and her lord's for little more than the asking. By +careful preparation in advance, the morning labor is reduced to a +minimum; by the intelligent use of lists and memoranda, the weary and +reluctant body is saved many an unnecessary step. + +An alarm clock of the "intermittent" sort insures early rising, a dash +of cold water on the face is a physical and mental tonic of the most +agreeable kind, and one hour in the morning is worth two at night, as +the grandmothers of all of us have often said. + +Fruit, usually, may be prepared for serving the night before, and will +be improved by a few hours in the refrigerator. Cereals should be +soaked over night in the water in which they are to be cooked, and a +few hours' cooking in the afternoon will injure very few cereals +destined for the breakfast table the next morning. Codfish balls and +many other things will be none the worse for a night's waiting; the +table can be set, and everything made ready for a perfect breakfast, +which half an hour of intelligent effort in the morning will readily +evolve. + +A plea is made for the use of the chafing-dish, which is fully as +attractive at the breakfast table as in the "wee sma' hours" in which +it usually shines; for a white apron instead of a gingham one when "my +lady" is also the cook; for a crisp, clean shirt-waist instead of an +abominable dressing-sack; for smooth, tidy hair, instead of unkempt +locks; for a collar and a belt, and a persistent, if determined, +cheerfulness. + +In the long run, these things pay, and with compound interest at that. +They involve a certain amount of labor, a great deal of careful +planning, eternal getting-up when it is far more pleasant to abide in +dreamland, quite often a despairing weariness, if not a headache, and +no small draft upon one's power of self-denial and self-sacrifice. + +But he who goes in the morning from a quiet, comfortable, well-ordered +house, with a pleasant memory of the presiding genius of his +hearthstone, is twice the man that his fellow may be, whose wife +breakfasts at ten in her bed, or, frowsy and unkempt, whines at him +from across a miserable breakfast--twice as well fitted for the +ceaseless grind of an exhausting day in the business arena, whence he +returns at night, footsore, weary, and depressed, to the four walls +wherein he abides. + + "How far that little candle throws its beams! + So shines a good deed in a naughty world." + +To some, this may seem an undue stress laid upon the material side of +existence, but the human animal needs animal comforts even more than +his brother of forest and field, and from such humble beginnings great +things may come, not the least of which is the fine, spiritual essence +of a happy home. + + + + +HOW TO SET THE TABLE + + +Having said so much, we proceed, not to our mutton, as the French have +it, but to our breakfast, in which the table plays no small nor +unimportant part. + +There are rumors that the pretty and sensible fashion of doilies on +the bare table is on the wane, but let us hope these are untrue, or, +if not, that some of us may have the courage of our convictions and +continue to adhere to a custom which has everything in its favor and +nothing against it. + +In the absence of handsome top of oak or mahogany, the breakfast +cloths, fringed or not, as one likes, which are about a yard and a +quarter square, are the next best thing. Asbestos mats, under the +cloth, protect the table from the hot dishes. Failing these, fairly +satisfactory substitutes are made from thin white oil-cloth, between +two layers of canton flannel, "fur side outside," and quilted on the +machine. Grass table-mats are also used, but always under cloth or +doily. Canton flannel, quilted, three layers to a mat, is easily +washed, and furnishes a great deal of protection. + +Breakfast, most assuredly, is not dinner, and there should be a +distinct difference in the laying of the table. The small doilies are +easily washed, and fresh ones are possible every morning--an assured +gain in the way of daintiness. + +Let us suppose that we have a handsome table-top, and an unlimited +supply of doilies, tray-cloths and centrepieces. First the centrepiece +goes on, exactly in the centre, by the way, and not with a prejudiced +leaning to one side or the other. On this belongs the pot of growing +fern, the low jar containing a few simple flowers, or a bowl of fruit, +decorated with green leaves, if green leaves are to be had. + +At each place the breakfast doily, nine or twelve inches square, a +small doily for the coffee cup, and another for the glass of water. At +the right of the plate, the small silver knife, sharp edge toward the +plate, the spoons for fruit and cereal; at the left, one fork, or two, +as needed, and the coffee spoon. + +In front of the master of the house the small platter containing the +_piece de resistance_ will eventually be placed; in front of the +mistress of the mansion, the silver tray bearing the coffee +service--coffee-pot, hot-water pitcher, cream jug, milk pitcher, and +sugar bowl. + +Breakfast napkins are smaller than dinner napkins, and the small +fringed napkins are not out of place. "Costly thy habit as thy purse +will buy" might well refer to linen, for it is the one thing in which +price is a direct guarantee of quality. + +Satisfactory breakfast cloths and napkins are made of linen sheeting, +fringed, hemstitched, or carefully hemmed by hand, and in this way a +pretty cloth can be had for less money than in any other. The linen +wears well, washes beautifully, and acquires a finer sheen with every +tubbing. Insertions and borders of torchon or other heavy lace make a +breakfast cloth suitable for the most elaborate occasion, and separate +doilies may easily be made to match. The heavy white embroidery which +has recently come into favor is unusually attractive here. + +Finger-bowls wait on the sideboard, to be placed after the fruit +course, or after breakfast. The rose-water, slice of lemon, geranium +leaves, and other finger-bowl refinements in favor for dinners are out +of place at breakfast. Clear, cool water is in better taste. + +The china used at the breakfast table should be different from that +used at dinner. Heavier ware is permissible, and more latitude in the +way of decoration is given. Much of the breakfast china one sees in +the shops is distinctly cheerful in tone, and one must take care to +select the more quiet patterns. It is not pleasant to go to breakfast +with a fickle appetite, and be greeted by a trumpet-toned "Good +Morning" from the china. + +Endless difference is allowed, however, and all the quaint, pretty +jugs, pitchers, and plates may properly be used at breakfast. One is +wise, however, to have a particular color scheme in mind and to buy +all china to blend with it. Blue and white is a good combination, and +is, perhaps, more suitable for the morning meal than anything else. As +a certain philosopher says: "The blue and white look so pretty with +the eggs!" + +The carafe, muffin plate, platter, and all other bowls, platters, +plates, and pitchers not on the individual cover have each a separate +doily, with the protecting mat always under hot dishes. A well-set +table is governed by a simple law--that of precision. Dishes arranged +in an order little less than military, all angles either right or +acute, will, for some occult reason, always look well. Informality may +be given by the arrangement of the flowers, or by a flower or two laid +carelessly on the table. But one must be careful not to trifle too +much with this law of precision. Knives, forks, and spoons must all be +laid straight, but not near enough together to touch, and napkins and +dishes must be precisely placed, else confusion and riot will result. + +The breakfast selected as a type consists of fruit, a cereal, salt +fish, or salt meat, or eggs, or omelets, hot bread of some kind, and +pancakes or waffles, or coffee cake, one dish from each group, and +coffee. Six dishes in all, which may be less if desired, but never +more. All six form a breakfast sufficiently hearty for a stone mason +or a piano mover; one or two give a breakfast light enough to tempt +those who eat no breakfast at all. For serving it are required small +and medium-sized plates, knives, forks, spoons, egg cups, platters, +service plates, cups and saucers, glasses, coffee-pot, pitchers, sugar +bowl, and cream jug, syrup pitcher, and fruit bowl. + +Fruit is said to be "gold in the morning," and it is a poor breakfast, +indeed, from which it is omitted. Even in winter it is not hard to +secure variety, if time and thought be taken, for the dried fruits are +always in the market and by careful cooking may be made acceptable to +the most uncertain appetite. + +Medical authorities recommend a glass of water taken the first thing +upon rising, either hot or cold as suits one best. A little +lemon-juice takes the "flat" taste from plain hot water, and clear, +cool water, not iced, needs nothing at all. This simple observance of +a very obvious hygienic rule will temper the tempestuous morning for +any one. One washes his face, his hands, his body--then why not his +stomach, which has worked hard a large part of the night, and is +earnestly desirous of the soothing refreshment of a bath? + +To those carping critics who cavil at the appearance of the stomach +in a chapter entitled "How to Set the Table," we need only say that +the table is set for the stomach, and the stomach should be set for +the table, and anyway, it comes very near being a table of contents, +_n'est-ce pas_? + + + + +THE KITCHEN RUBAIYAT + + + Wake, for the Alarm Clock scatters into Flight + The variegated Nightmares of the Night; + Allures the Gas into the Kitchen Range + And pleads for Rolls and Muffins that are Light. + + Before the Splendor of the last Dream died + Methought a Voice from out my Doorway cried: + "When all the Breakfast is Prepared for him + Why doth my lord within his Crib abide?" + + And, as the cat Purred, she who was Before + Within the Kitchen shouted: "Guard the Door! + Else this new Bridget will have Flown the Coop + And, once Departed, will Return no More!" + + All maids in sight the Wise One gladly Hires + And one of them she Presently acquires, + Yet toward the Bureau does not fail to Look + Because all Maids, as well as Men, are liars. + + For Mary Ann has gone, with all her Woes, + And Dinah, too, has fled--where, no one knows, + But still a Bridget from the Bureau comes + And many a Tekla of her Reference blows. + + Come, fill the Cup, and let the Kettle Sing! + The Cream and Sugar and Hot Water bring! + Methinks this fragrant liquid amber here + Within the Pot, is pretty much the Thing. + + Each Morn a thousand Cereals brings, you say? + Yes, but where leaves the Food of Yesterday? + And this same Grocer man that sells us Nerve + Shall take Pa's Wheat and Mother's Oats away. + + For lo, my small Back Yard is thickly Strown + With Ki-Tee-Munch, Chew-Chew, and Postman's Own + Where Apple-Nuts and Strength have been Forgot-- + Ah, how these Papers by the Winds are Blown! + + The tender Waffle hearts are Set upon + Is either Crisp or Soggy, and Anon + Like Maple Syrup made of corn and Cobs + Lasts but a scant Five Minutes, and is Gone. + + I often think that never gets so Red + My flower-like Nose as when I've just been Fed + And after Breakfast, in the Glass I look, + And never Fail to Wish that I were dead. + + And this faint Sallow Place upon my Mien-- + How came it There? From that fair Coffee Bean? + Ah, take the Glass away! Make Haste unless + You want to see my Whole Complexion green. + + When I was Younger, I did oft Frequent + The Married Bunch, and heard Great Argument + About the Fearful Price of Eggs, and How + To get a Dollar's Work out of a Cent. + + And when I asked them of their Recompense, + What did they Get for Keeping Down Expense-- + Oh, many a cup of Coffee, Steaming Hot, + Must drown the Memory of their Insolence! + + If I were Married 't would be my Desire + To get up Every Morn and Build the Fire + For fear my Husband should use Kerosene, + And, without warning, be transported Higher. + + Ah, with the Coffee all my Years provide! + Its chemicals may turn me green Inside, + But all my Fears are Scattered to the Winds + When o'er the fragrant Pot I can Preside. + + I blame our Mother Eve, who did mistake + Her Job, and flirted Somewhat with the Snake, + For all the Errors of the Flaky Roll, + For all the Terrors of the Buckwheat Cake. + + A glass of Creamy Milk just from the Cow, + Or Buttermilk, drawn from the Goat, I trow, + And thou across the Festal Board from Me, + A Six-Room Flat were Paradise enow! + + Some for a Patent Bread that will not Crumb, + And nary Bite of Cereal for Some-- + Ah, take the Coffee! Let all else go by + Nor heed the Thick White Fur upon the Tongue. + + Look to the Human Wrecks about us: lo, + About their Indigestion how they Blow, + And lay the Blame on Coffee, crystal Clear, + Or say the Crisp Hot Muffin is their Foe! + + And those who chew and chew upon the Grain, + Have got so used to Chewing, they are Fain + To Dwell upon their Health Food in their Talk + And presently their Neighbors go Insane. + + +FOOT-NOTES + +1. The author began with the intention of adapting the entire Rubaiyat +to kitchen purposes, but thought better of it just in time to head off +the Lyric Muse, who was coming at full gallop, with her trunk. + +2. Those who do not like The Kitchen Rubaiyat will doubtless be glad +there is no more of it. + +3. Those who do like it can begin at the beginning and read it again. +The rest of it would be about like this installment, anyway. + +P. S. If the demand is great enough, the rest of it may appear in +another book. + +P. S. 2. The publisher of this book has an unalterable prejudice +against printing poetry, but he allowed The Kitchen Rubaiyat to slip +by without question. + +P. S. 3. ? + + + + +FRUITS IN SEASON + + + Apples All the year. + Apricots July 20 to August 20. + Bananas All the year. + Blackberries July 1 to August 15. + Cherries June 1 to July 15. + Currants, Red and White July 1 to August 15. + Figs, dried All the year. + Figs, bag October and November. + Gooseberries July. + Grapes, Concord August 20 to November 15. + " Malaga November to March. + " California December to March. + Grapefruit October to July. + Green Gage Plums August 1 to September 15. + Huckleberries July and August. + Melons, Musk, Water, Cantaloupe July 15 to October 15. + Oranges December to May. + Peaches August and September. + Pears August and September. + Pineapples June to September. + Plums, Blue September. + Quinces September, October, and November. + Rhubarb April to September. + Raspberries, Black and Red July and August. + Strawberries May and June. + Tangerines November to February. + +The above table, of course, is only a rough outline, as seasons and +localities vary so much. The tendency, too, is to extend the season of +every fruit indefinitely, as transporting and refrigerating methods +improve. Fruit out of season is always expensive, and often unripe and +unsatisfactory. Fortunately, when it is at its best it is always +abundant and at the lowest price. + +Among the dried fruits may be mentioned Prunelles, Apricots, Apples, +Blackberries, Cherries, Nectarines, Peaches, peeled and unpeeled, +Pears, Plums, Raspberries, Prunes, Figs, and Dates. Canned fruits +which may be used for breakfast, with proper preparation, are Pears, +Peaches, Apricots, Cherries, Plums, and Pineapples. + +Dried fruits may be soaked over night in the water in which they are +to be cooked, and simmered slowly, until they are tender, with little +sugar or none at all. They may also be steamed, either with or +without sugar, omitting the soaking, until tender enough for a straw +to pierce. Combinations of dried fruits are often agreeable, and a few +raisins will sometimes add a pleasant flavor. + +Canned fruits intended for breakfast should be drained and very +thoroughly rinsed in cold water, then allowed to stand for some hours +in a cool place. + +Many of the fruits, both dried and fresh, combine well with cereals. +Care must be taken, however, to follow such acid fruits as Currants, +Cherries, Oranges, and Grapefruit, with meat or egg dishes, omitting +the cereal, as the starch and acid are very likely to fight with each +other when once inside, to the inconvenience of the non-combatant. A +fruit which for any reason tastes "flat" can be instantly improved in +flavor and tonic quality by a sprinkle of lemon-juice. + +Below are given different ways of preparing fruit for the breakfast +table. + + +APPLES + +I. When served whole, apples should be carefully washed and rubbed to +a high polish with a crash towel. Only perfect fruit should be served +in this way, and green leaves in the fruit bowl are especially +desirable. Fruit-knives are essential. + +II. Pare, quarter, and core good eating apples, removing all +imperfections. Serve a few quarters on each plate, with or without +sugar. A sprinkle of cinnamon or lemon-juice will improve fruit which +has little flavor. A grating of nutmeg may also be used. + +III. _A la Conde._--Pare, quarter, and core good cooking apples. +Arrange in rows in an earthen baking-dish, sprinkle with powdered +sugar and lemon-juice, pour a little water into the baking-dish, and +add a heaping tablespoonful of butter. Bake slowly, basting frequently +with the apple-juice and melted butter. When tender, take out, drain, +and cool, saving the juice. Serve with boiled rice or other cereal, +using the juice instead of milk. + +IV. _A la Cherbourg._--Pare and core good cooking apples; halve or +quarter if desired. Cook slowly in a thin syrup flavored with +lemon-peel and a bit of ginger-root. Serve separately or with cereal. + +V. _A la Fermiere._--Pare and core the apples and arrange in a +well-buttered baking-dish. Sprinkle slightly with sugar and cinnamon; +baste often with melted butter, and serve with boiled rice or other +cereal, using the juice instead of milk. + +VI. _A la Francaise._--Core and then peel tart apples. Put into cold +water from half an inch to an inch in depth, sprinkle with sugar, +cover tightly, and cook very slowly on the back part of the range +till tender. Flavorings already noted may be added at pleasure. Skim +out the apples, reduce the remaining syrup one-half by rapid boiling, +pour over the apples, and cool. Serve cold, with or without cereal. + +VII. _A la Ninon._--Sprinkle baked apples with freshly grated cocoanut +on taking from the oven. Serve on a mound of boiled rice with the milk +of the cocoanut. + +VIII. _A la Religieuse._--Core cooking apples; score the skin deeply +in a circle all around the fruit. Sprinkle a little sugar in the +cores, and dissolve a little currant jelly in the water used for the +basting. Cook slowly, and baste once with melted butter. The peel is +supposed to rise all around the apple, like a veil--hence the name. + +IX. _Baked._--Peel or not, as preferred. Sprinkle with melted butter +and sugar, baste now and then with hot water, and serve separately or +with cereal. + +X. _Baked, with Bananas._--Core, draw a peeled and scraped banana +through each core, trimming the ends off even, and bake slowly, +basting with hot water, melted butter, and lemon-juice. The apples may +be peeled if desired. Serve separately, or with cereal. + +XI. _Baked, with Cereal._--Pare or not, as preferred, but core. Fill +the centres with left-over cooked cereal and bake slowly. Butter, +lemon-juice, or any flavoring recommended before can be used to +advantage. Any quartered apples, baked or stewed, can be covered with +any preferred cereal, and served with sugar and cream. + +XII. _Baked, with Cherries._--Core the apples, fill the centres with +pitted cherries, either sour or sweet, bake carefully, basting with +syrup and melted butter. The apples may be peeled or not. Take up +carefully, and serve separately, or with cereal. + +XIII. _Baked, with Currants._--Fill the centres with currants, red or +white, and use plenty of sugar. Baste with hot water or melted butter. +May be served with cereal if enough sugar is used in baking. + +XIV. _Baked, with Dates._--Wash and stone dates, fill the cores of +apples with them, sprinkle with powdered sugar and bake, basting with +butter, lemon-juice, and hot water. The apples may be peeled or not. + +XV. _Baked, with Figs._--Wash the figs carefully, and pack into the +cores of apples. Bake, basting with lemon syrup and melted butter. +Serve separately or with cereal. + +XVI. _Baked, with Gooseberries._--Cap and stem a handful of +gooseberries. Fill the cores of large, firm apples with them, using +plenty of sugar. Baste with melted butter and hot water. May be +served with cereal if plenty of sugar is used in cooking. + +XVII. _Baked, with Prunes._--Select tart apples, and peel or not, as +preferred. Core and fill the centres with stewed prunes, stoned and +drained. Bake slowly, basting with the prune-juice, or with +lemon-juice, melted butter, spiced syrup, or hot water containing +grated lemon-peel and a teaspoonful of sherry. Two or three cloves may +be stuck into each apple, and removed after the apples are cold. +Serve, very cold, with cream; separately, or with a cereal. + +XVIII. _Baked, with Quinces._--Fill the cores of sweet apples with +bits of quince and plenty of sugar. Bake slowly, basting with melted +butter and syrup. Serve separately or with cereal. + +XIX. _Baked, with Spice._--Select very sour apples, and peel or not, +as preferred. Core, and stuff the cavities with brown sugar, putting +two whole cloves into each apple. Baste with hot water containing a +bit of grated lemon-peel and a teaspoonful of sherry, putting a +teaspoonful of butter into the liquor as it forms in the dish. Bake +slowly, covered, until the apples are very tender. Serve separately or +with a cereal. Cinnamon, or nutmeg, or a blade of mace may be used +instead of the cloves. + +XX. _Boiled._--Boil slowly in a saucepan with as little water as +possible. Do not peel. When tender, lift out, add sugar to the water +in which they were boiled; reduce half by rapid boiling, pour over the +apples, and let cool. Currant-juice, lemon-juice, cinnamon, nutmeg, or +a suspicion of clove may be added to the syrup if the apples lack +flavor. + +XXI. _Coddled._--Core, cut in halves, but do not peel. Lay in the +bottom of an earthen dish, sprinkle lightly with sugar, add a little +water, and cook very slowly on the top of the stove until tender. + +XXII. _Crusts._--Cut stale bread in circles, lay half of a peeled and +cored apple on each piece. Bake carefully, basting with melted butter +and a little lemon-juice if desired. When the apples are done, +sprinkle with powdered sugar, and take from the oven. Serve either hot +or cold. + +XXIII. _Dried._--Soak over night in water to cover, after washing +thoroughly; cook slowly until soft, sweeten, and flavor with lemon. +Raisins, dates, figs, or other dried fruits may be added at pleasure. + +XXIV. _Fried._--Core, but do not pare. If very juicy, dredge with +flour and fry slowly in hot fat till tender. They are served with +pork, or, sprinkled with powdered sugar and cinnamon, with cereals. + +XXV. _Glazed._--Core tart apples. Fill the centres with cinnamon, +sugar, bits of butter, and a raisin or two. Bake slowly, basting with +lemon-syrup. When nearly done, brush with the beaten white of egg and +sprinkle with powdered sugar. Serve separately or with cereal. + +XXVI. _In Bloom._--Cook pared red apples in any preferred way, and +stew the skin separately, in a little water, until the color is +extracted. The tiniest bit of red vegetable coloring may be needed. +Strain this liquid, and pour it over the apples when done. Or, add +currant jelly to color the water in which the apples are boiled, or to +the water for basting pared baked apples. + +XXVII. _In Casserole._--Arrange good cooking apples in an earthen +casserole. Cover with a thin syrup made of brown sugar, add a little +spice and a bit of orange- or lemon-peel. Bake, very slowly, tightly +covered. Serve cold from the casserole. + +XXVIII. _In Crumbs._--Cut strips of stale bread to fit stone +custard-cups. Dip in milk, and arrange in the moulds. Fill the centres +with apple sauce, cover with a circle of the bread, and steam thirty +minutes. Serve cold, with cream. + +XXIX. _In Rice-Cups._--Line buttered custard cups with cold boiled +rice. Fill the centres with apple sauce or cooked quartered apples, +mildly tart rather than sweet. Cover with more of the rice. Steam +half an hour and let cool in the cups. Turn out on chilled plates and +serve with cream. Cream may be used with any cooked apple, if the +Secretary of the Interior files no objections. Cereals, other than +rice, left over, can be used in the same way. A wreath of cooked apple +quarters around the base of each individual mould is a dainty and +acceptable garnish. + +XXX. _Jellied._--Cut tart apples in halves, core, place in buttered +baking-dish, skin side down, measure the water and add enough barely +to cover; add twice as much sugar as water, cover and boil slowly till +the apples are tender. Skim out, drain, boil the syrup rapidly till +reduced one half; pour over the apples and let cool. Flavorings +referred to before can be added to the syrup if desired. + +XXXI. _Mock Pineapple._--Arrange alternate slices of sweet apples and +oranges, peeled, on a chilled plate, one above the other. Sprinkle +with powdered sugar, pour over the orange-juice and serve immediately. + +XXXII. _Sauce._--Peel, quarter, and core quick-cooking apples. Sweeten +slightly, and when very tender, rub through a sieve and let cool. Any +flavoring recommended before may be used. + +XXXIII. _Snow._--Peel white-fleshed, firm apples, grate quickly on a +coarse grater, and serve in roughly piled heaps on small plates +immediately. Use sugar or not. + +XXXIV. _Southern, Fried._--Core and cut in thick slices, but do not +peel. Dip in egg and crumbs and fry in ham or bacon fat and serve with +those meats. + +XXXV. _Stewed._--Pare, core, and halve large cooking-apples. Put into +an earthen dish, cover with water, sprinkle with sugar, cover tightly, +and cook slowly. If flat in taste, sprinkle with lemon-juice, +cinnamon, or nutmeg. + +XXXVI. _Stewed with Dates._--Add washed and stoned dates to stewed +apples when partially cooked, and finish cooking. Dried apricots, +fresh or dried cherries, rhubarb, figs, plums, dried peaches, pears, +or quinces, may be used in the same way. + +XXXVII. _Stewed with Rice._--Boil rice as usual in boiling water, +adding a little salt. When partly done, add pared, cored, and +quartered quick-cooking apples. Finish cooking. Serve very cold with +cream and sugar. Flavorings noted above may be added at discretion. + + +APRICOTS + +I. Wipe with a dry cloth and serve with fruit-knives. A green leaf on +each plate is a dainty fruit doily. + +II. _Canned._--Drain, rinse in cold water, arrange on plates, and let +stand several hours before serving. Sugar or not, as desired. Save the +syrup to flavor syrup for pancakes, or to use for puddings, fritters, +etc. + +III. _Dried._--Soak over night, cook very slowly in the water in which +they were soaked, adding very little sugar. Serve with cereal, or +separately. + +IV. _Sauce._--Cook as above, and rub the fruit through a sieve. The +canned, drained, and freshened fruit may be used in the same way. + + +BANANAS + +I. Serve in the skins with fruit-knives, one to each person. + +II. Skin and scrape and serve immediately. People who cannot +ordinarily eat bananas usually find them harmless when the tough, +stringy pulp is scraped off. + +III. _Baked._--Bake without peeling, basting with hot water and melted +butter occasionally. Let cool in the skins. + +IV. _Baked._--Skin, scrape, and bake, basting with lemon-juice and +melted butter. Sprinkle with sugar if desired. + +V. _Au naturel._--Slice into saucers, sprinkle with lemon-juice and +sugar. + +VI. _With Sugar and Cream._--Slice, sprinkle with powdered sugar, pour +cream over, and serve at once. + +VII. _With Oranges._--Slice, add an equal quantity of sliced oranges, +and sprinkle with sugar. + +VIII. _With Cereal._--Slice fresh bananas into a saucer, sprinkle with +sugar, cover with boiled rice or with any preferred cereal. + +IX. Equally good with sliced peaches. + + +BLACKBERRIES + +Serve with powdered sugar, with or without cream. A tablespoonful of +cracked ice in a saucer of berries is appreciated on a hot morning. + + +BLUE PLUMS + +See Green Gages. + + +CHERRIES + +I. Serve very cold, with the stems on. A dainty way is to lay the +cherries upon a bed of cracked ice, and serve with powdered sugar in +individual dishes. + +II. Pit the cherries, saving the juice, and serve in saucers with +sugar and plenty of cracked ice. + +III. _Iced._--Beat the white of an egg to a foam. Dip each cherry into +it, then roll in powdered sugar, and set on a platter in the +refrigerator. Must be prepared overnight. + +IV. _Crusts._--Butter rounds of stale bread, spread with pitted +cherries and their juice, sprinkle with sugar, and bake. Serve very +cold. + + +CURRANTS + +Serve in cracked ice with plenty of sugar. These are also served iced, +and on crusts. See Cherries III and IV. + + +FIGS + +May be served from the basket. This, of course, applies only to the +more expensive varieties, which are clean. The ordinary dried fig of +commerce must be washed many times, and is usually sweet enough +without adding more sugar. + +II. _Steamed._--Set a plate of figs in a steamer over boiling water +until plump and soft, then set away to cool. + +III. _Stewed._--Clean, soak, and cook slowly till tender in a little +water. Skim out, drain, sweeten the syrup slightly, reduce one half, +pour over the figs, and cool. A bit of vanilla or wine may be added to +the syrup. + +IV. _With Cereal._--Cover a saucer of steamed or stewed figs with any +preferred cereal. Serve with cream if desired. + +V. _In Rice-Cups._--See Apples XXIX. + +VI. _In Crumbs._--See Apples XXVIII. + + +GOOSEBERRIES + +These berries must be stewed in order to be acceptable. The fruit, +after stewing, may be rubbed through a sieve fine enough to keep back +the seeds, or it may be baked on crusts. See Cherries IV. + + +GRAPES + +This luscious fruit is at its best when served fresh from the vines, +with the bloom still on. Never wash a bunch of grapes if it can be +avoided. Serve with grape scissors to cut the bunches apart. People +who fear appendicitis may have the grapes squeezed from the skins and +the seeds afterwards removed. They are very nice this way, with sugar +and pounded ice. + + +GRAPEFRUIT + +A good grapefruit will have dark spots, a skin which seems thin, will +be firm to the touch, and heavy for its size. To serve, cut crosswise, +and remove the white, bitter pulp which is in the core, and separate +the sections. Fill the core with sugar and serve cold. A little rum or +kirsch may be added just before serving, but, as George Ade said, "A +good girl needs no help," and it is equally true of a good grapefruit. +If anybody knows why it is called grapefruit, please write to the +author of this book in care of the publishers. + + +GREEN GAGES + +Serve as they come, with the bloom on, or peel, pit, and serve with +cracked ice and powdered sugar. + + +HUCKLEBERRIES + +Look the fruit over carefully. Nothing pleases a fly so much as to die +and be mistaken for a huckleberry. Serve with cracked ice, with sugar +or cream, or both. + + +MUSKMELONS + +Keep on ice till the last moment. Cut crosswise, take out the seeds +with a spoon, and put a cube of ice in each half. Green leaves on the +plate are a dainty touch. + + +ORANGES + +Serve with fruit-knives, or in halves with spoons--either the +orange-spoon which comes for that purpose, or a very heavy teaspoon. +Another way is to remove the peel, except a strip an inch wide at the +equator, cut at a division line and straighten out the peel, taking +care not to break off the sections. Or, the fruit may be peeled, +sliced, and served on plates with sugar. + + +PEACHES + +Wipe with a dry cloth and serve with fruit-knives. Or, if you think +much of your breakfast napkins, peel and cut just before serving, as +they discolor quickly. Serve with cracked ice, or with cream. Hard +peaches may be baked, as apples are, and served cold with cream. +Stewed peaches may be served on crusts. + + +PEARS + +Serve as they come, with fruit-knives. Hard pears may be baked or +stewed according to directions previously given. + + +PINEAPPLE + +Peel, cut out the eyes, and shred from the core with a silver fork. +Sprinkle with sugar and keep on ice some hours before serving. +Pineapple is the only fruit known to have a distinct digestive value, +and it works most readily on starches. It combines pleasantly with +bananas. + + +PRUNELLES + +These are soaked, and boiled in the water in in which they are soaked, +with the addition of a very little sugar. Dried apricots, +blackberries, cherries, nectarines, and prunes are cooked in the same +way. They may also be steamed and afterwards sprinkled with sugar. + + +PRUNES + +These are no longer despised since the price has gone up, and the more +expensive kinds are well worth having. A bit of lemon-peel or spice +may flavor the syrup acceptably, and they are especially healthful in +combination with cereals, according to recipes previously given. + + +QUINCES + +Peel, stuff the cores with sugar, and bake according to directions +given for apples. A little lemon may be used in the syrup for basting. + + +RASPBERRIES AND STRAWBERRIES + +These delicious berries should not be washed unless absolutely +necessary, nor should they be insulted with sugar and cream. If very +sour, strawberries may be dipped in powdered sugar. Large, fine ones +are served with the stems and hulls on. Raspberries, if ripe, seldom +need sugar. Cracked ice is a pleasing accompaniment. + + +RHUBARB + +I. Peel, cut into inch-lengths, and stew with plenty of sugar. Serve +cold. + +II. Cut, but do not peel, boil five minutes, then change the water +and cook slowly with plenty of sugar till done. + +III. _Baked._--Do not peel. Cut into inch-pieces, put into a buttered +baking-dish or stone jar, sprinkle plentifully with sugar, and bake +slowly. It will be a rich red in color. + +IV. Cook on crusts. See Cherries IV. + +V. Add a handful of seeded raisins to rhubarb cooked in any of the +above ways when it is about half done. Figs, dates, and other dried +fruits, used with rhubarb, make a combination pleasing to some. + + +TANGERINES + +See Oranges. + + +WATERMELON + +Like muskmelon, watermelon must be very thoroughly chilled. Serve in +slices from a platter or on individual plates, removing the rind +before serving, if desired; or cut the melon in half, slice off the +lower end so that it may stand firmly, and serve the pulp from the +shell with a silver spoon. Ice pounded to snow is a pleasant addition +to any fruit, when the thermometer is ninety-five or six in the shade. + + + + +CEREALS + + +So many breakfast foods are upon the market that it would be +impossible to enumerate all of them, especially as new ones are +appearing continually. Full and complete directions for cooking all of +them are printed upon the packages in which they are sold. It may not +be amiss to add, however, that in almost every instance, twice or +three times the time allowed for cooking would improve the cereal in +taste and digestibility. + +The uncooked cereals are many. A wise housekeeper will use the +uncooked cereals when she has no maid. "A word to the wise is +unnecessary." + +Pleasing variety in the daily menu is secured by getting a different +cereal each time. In this way, it takes about a year to get back to +the beginning again, and there is no chance to tire of any of them. + +Cereals should always be cooked in a double boiler; and soaking over +night in the water in which they are to be cooked, where it is not +possible to secure the necessary time for long cooking, will prove a +distinct advantage. Leftover cereals should be covered with cold +water immediately, in the double boiler, and kept in a cool place +until the next day. Bring slowly to a boil, and cook as usual. In the +hot weather, cereals may be cooked the day before using, moulded in +custard-cups, and kept in the ice-box over night. They are very +acceptable when served ice-cold, and, if moulded with fruit, or served +with fruit on the same plate, so much the better. + +Pearled wheat, pearled barley, and coarse hominy require five cupfuls +of water to each cup of cereal, and need from four to six hours' +cooking. Coarse oatmeal and fine hominy must be cooked from four to +six hours, but need only four cupfuls of water to each cup of cereal. +Rolled wheat and rolled barley are cooked two hours in three times as +much water as cereal; rice and rolled oats, with three times as much +water, will cook in one hour. Farina, with six cupfuls of water to +each cupful of cereal, also cooks in an hour; cerealine flakes cook in +thirty minutes, equal parts of water and cereal being used. + +Salt must be added just before cooking begins. All cereals are richer +if a little milk is added to the water in which they are cooked. + +To cook cereals in a double boiler, put the water into the inner +kettle, the outer vessel being from half to two thirds full, and when +it is boiling furiously, sprinkle in the cereal, a few grains at a +time, and not so rapidly as to stop the boiling. When cereals are +eaten cold, they require a little more liquid. + + +BOILED BARLEY + +Wash the barley in several waters, cover with cold water; bring to a +boil, drain, cover with fresh boiling water, add a little salt, and +cook slowly for four hours. + + +BARLEY GRUEL + +Wash half a cupful of pearled barley in several waters; put it into a +double boiler with eight cupfuls of water and half an inch of stick +cinnamon. Boil for two hours, strain, sweeten, and add two wine +glasses of port. Keep in a cool place and reheat when required. An +invaluable breakfast cereal for a convalescent. + + +STEAMED BARLEY + +Cooked one cupful of pearled barley in a double boiler four hours, +with four cupfuls of water and a little salt. In the morning, add a +cupful of boiling water or milk, stir occasionally, reheat thoroughly, +and serve. + + +BREWIS + +Dry bread in the oven so slowly that it is a light brown in color. +Crush into crumbs with the rolling-pin and sift through the +frying-basket. Measure the milk, salt it slightly, and bring to a +boil. Put in half as much of the dried crumbs. Boil five or ten +minutes, season with butter, pepper, and salt, and serve at once with +cream. It must be stirred all the time it is cooking. By omitting the +butter, it may be served with sugar. Brown, rye, graham, or corn bread +may be mixed with the white bread to advantage. The dried and sifted +crumbs of brown bread, when served cold with cream, taste surprisingly +like a popular cereal which etiquette forbids us to mention. This is a +good way to use up accumulated crumbs. + + +CORN-MEAL MUSH + +The best meal comes from the South. It is white, moist, and coarse, +and is called "water ground." It is a very different proposition from +the dry, yellow powder sold in Northern groceries. For mush, use four +times as much water as meal. Salt the water, and sprinkle in the meal +very slowly when it is at a galloping boil. Boil an hour or more, +stirring frequently. A better mush is made by using half milk and half +water. Serve hot or cold with cream, or milk, and sugar. If wanted for +frying, wet a pan in cold water, pour in the hot mush, and let cool. + + +CORN AND WHEAT PORRIDGE + +Half a cupful of corn-meal and half a cupful of flour. Make into a +batter with cold water and put into two cupfuls of boiling water. +Stir often and cook half an hour or more, then add four cupfuls of +boiling milk. Cook half an hour longer, stirring often. Serve hot or +cold, with cream and sugar. + + +CORN MUSH OR HASTY PUDDING + +One cupful of corn-meal and one cupful of cold water. Mix and stir +into two cupfuls of salted boiling water. One half cupful of white +flour may be mixed with the meal. When the mush becomes thick, place +in a steamer and steam six hours. Rinse a pan with cold water, pour in +the mush, smooth the top with hand or spoon wet in cold water, and let +stand in a cold place twelve hours. This is used for frying. Other +cereals may be used in the same way. The sliced mush should be dredged +in flour and cooked in salt pork, ham, or bacon fat in the spider, or +in lard or butter if it is to be served with syrup. + + +HULLED CORN + +This can occasionally be found in city markets, and is a delicious +cereal, eaten hot or cold with milk or cream or sugar. + + +COLD CEREAL WITH FRUIT + +Pack left-over cereal into buttered custard cups, scoop out the +inside, fill with any sort of stewed or fresh fruit cut fine and +sweetened, cover the top with more cereal, and let stand some hours in +a cold place. At serving time turn out and dust with powdered sugar. +Cream may be used if it harmonizes with the fruit. + + +FRIED CREAM + +Bring two cupfuls of milk to the boil, add two tablespoonfuls of +cornstarch rubbed smooth in a little cold milk, and half a teaspoonful +of salt. Take from the fire and add one egg, well beaten, then pour +into a mould to cool. When cold, cut into slices, dredge with flour, +and fry. + + +FARINA + +Soak over night. In the morning add boiling salted water to cover, and +cook half an hour, stirring constantly. Serve hot or cold with cream +and sugar, or with sugar and fruit. + + +APPLE FARINA + +Stir one half cupful of farina into one quart of boiling salted water. +As soon as mush forms, stir in four tart apples, peeled, cored, and +sliced, and cook until the apples are soft. If the apples lack flavor, +a bit of orange- or lemon-peel, or any preferred spice may be added. +Serve hot or cold with cream or sugar. This will mould well. + + +FARINA BALLS + +Half a cupful of farina, two cupfuls of milk, half a teaspoonful of +salt, a sprinkle of paprika, six drops of onion-juice, and the yolk of +one egg. Cook the farina in the salted milk for half an hour in a +double boiler. When it is stiff, add the egg and the seasoning. +Reheat, pour into a dish, and let cool. When cold, make into small +flat cakes, dip in egg, then in crumbs, and fry. These can be made +ready for frying the day before. + + +FAIRY FARINA + +Mix three tablespoonfuls of farina with three quarters of a +teaspoonful of salt and half a cupful of milk, taken from two cupfuls. +Bring the rest of the milk to a boil with two cupfuls of water and +stir in the farina mixture. Cook slowly half an hour, turn into +individual moulds, and serve cold with sugar and cream. + + +JELLIED FARINA + +One cupful of farina, sprinkled into two and a half cupfuls of boiled +salted milk. Stir till it thickens, then boil half an hour without +stirring. Serve hot or cold with sugar and cream. This will mould +nicely, and may be used with fruit. + + +FARINA MUSH + +Boil one quart of salted milk, and, when boiling, add half a cupful of +farina, stirring constantly. Add a lump of butter and serve with cream +and sugar. + + +FLUMMERY + +One and a half cupfuls of pinhead oatmeal, a saltspoonful of salt, a +tablespoonful of white sugar, two tablespoonfuls of orange-flower +water. Cover the oatmeal with cold water and let it soak twenty-four +hours, then drain off the water, cover again, and let steep +twenty-four hours longer. Strain through a fine sieve, add the salt, +and boil till as thick as mush, stirring constantly. Add the sugar and +the orange-flower water, pour into saucers, and serve hot or cold with +cream and sugar. This recipe dates back to the time of Queen +Elizabeth. + + +GRITS + +One cupful of well-washed grits is slowly added to two cupfuls of +boiling water, and boiled one hour. Soaking over night is an +advantage. If the porridge is too thick, it may be thinned with milk. +Serve hot or cold with cream and sugar. + + +FRIED GRITS + +Pack left-over grits into a wet mould. Turn out, slice, dredge in +flour, and fry. + + +OATMEAL GRUEL + +Mix one tablespoonful of oatmeal in half a cupful of cold water, add +three cupfuls of milk, or of water, or of milk and water, and a little +salt. Cook half an hour in a double boiler, stirring often. Strain if +desired, and serve hot or cold. May be flavored with a bit of +lemon-peel, spice, or orange-flower water. For children and +convalescents. + + +OATMEAL GRUEL WITH EGG + +One cupful of oatmeal and one teaspoonful of salt stirred into four +cupfuls of boiling water. Boil one hour, strain, and pour on to two +eggs well beaten. Reheat until it thickens, and serve with cream and +sugar. + + +WHEAT GRUEL + +Mix one teaspoonful of salt with half a cupful of flour, make into a +paste with a little cold water and cook in a double boiler till smooth +and thick. Thin with milk, if necessary. Strain and sweeten; serve +either hot or cold. May be flavored with spice, lemon-peel, or wine. + + +BOILED HOMINY + +Stir one cupful of well-washed hominy into two quarts of boiling +water. Cook one hour. Use half milk and half water if preferred. + + +HOMINY BALLS + +To a cupful of cold hominy add one tablespoonful of melted butter, +stir well, add enough milk to rub the hominy to a paste, add a +teaspoonful of sugar and one egg, unbeaten. Shape into small flat +balls, dredge with flour, dip in beaten egg, then in crumbs, and fry. +These may be prepared beforehand and kept in a cool place till ready +to fry. + + +FRIED HOMINY + +Pack left-over hominy into a mould. When cold, slice, dredge with +flour, and fry, or dip in egg and crumbs and fry. + + +HOMINY WITH MILK + +Soak hominy all night. In the morning cover with boiling salted water +and boil until very tender. Drain off the water, cover with milk, boil +up once more, and serve. + + +STEAMED HOMINY + +Soak hominy over night in an equal measure of cold water. In the +morning add twice as much boiling salted water and boil fifteen +minutes, then put into a steamer and steam six hours. + + +HOMINY PORRIDGE + +Soak a cupful of granulated hominy in four cupfuls of water over +night. Add a teaspoonful of salt, one cupful of milk, and boil one +hour in the morning. + + +CRACKED WHEAT MUSH + +Butter a double boiler inside, put in four cupfuls of water and a +little salt. When boiling add one cupful of cracked wheat which has +been washed in several waters. Boil ten minutes, then simmer three +hours. Serve with sugar and cream. + + +GRAHAM FLOUR MUSH + +Mix one cupful of graham flour with a teaspoonful of salt, and make it +into a paste with cold water. Mix gradually with four cupfuls of +boiling water. Boil half an hour, stirring constantly. Serve with +cream and sugar. + + +OATMEAL MUSH + +Mix one cupful of coarse oatmeal with a little salt, sprinkle into +four cupfuls of boiling water. Boil fifteen minutes, stirring +constantly, in the double boiler. Cover and cook slowly three hours +longer. + + +RYE MUSH + +One quart of boiling water, one teaspoonful of salt, five heaping +tablespoonfuls of rye meal. Sprinkle the meal into the boiling water, +stirring constantly, add the salt, bring to the boil once more, cover, +and cook slowly in the double boiler one hour and a half. Serve with +sugar and cream. + + +FRIED OATMEAL MUSH + +Wet a pan or mould in cold water and pack into it left-over oatmeal. +Twelve hours later, turn out, cut into slices, dredge with flour and +fry, serving with a simple syrup if desired. Any left-over cereal +which does not contain fruit may be used in the same way. + + +GRAHAM MUSH WITH APPLES + +Slice peeled and cored tart apples into graham mush prepared according +to the recipe previously given, as soon as it begins to boil. + + +MUSH CAKES + +Season two cupfuls of left-over cereal with salt and pepper and a few +drops of onion-juice. Shape into small flat cakes with floured hands +and dredge with flour. Fry in ham or bacon fat and serve with those +meats. + + +MUSH BALLS + +Add a tablespoonful of melted butter and two unbeaten eggs to two +cupfuls of hot corn-meal mush. Cool. Shape into small flat cakes, +dredge with flour, and fry brown. These may be prepared the day before +using. + + +VELVET MUSH + +Melt two tablespoonfuls of butter in a double boiler, add two cupfuls +of flour, and stir until it leaves the sides of the kettle; add five +cupfuls of milk, stirring constantly and bringing to the boil at each +cupful. Add a teaspoonful of salt, mix thoroughly, and serve with +sugar and cream. + + +COLD GRAHAM MUSH WITH FRUIT + +Stir chopped dates or figs into graham mush made according to previous +directions, turn into a mould, and cool. The next morning, slice, and +serve with sugar and cream. + + +STEAMED OATMEAL + +Add a quart of cold water and a teaspoonful of salt to a cupful of +oatmeal. Put in a steamer over a kettle of cold water, bring to the +boil gradually, and steam two hours after it begins to cook. + + +OATMEAL JELLY + +Soak one cupful of oatmeal over night in cold water to cover deeply. +Add boiling salted water in the morning and boil several hours, adding +more water as needed. Do not stir any more than necessary. When every +grain is transparent and jelly-like, it is done. It is delicious +served cold, with fruit and sugar, or with sugar and cream. + + +CREAMED OATMEAL + +Boil oatmeal for an hour and a half according to recipes previously +given. Rub through a sieve, cover with hot milk, and cook very slowly +half an hour longer. Serve with sugar and cream. + + +OATMEAL BLANC MANGE + +Bring one quart of milk to the boil, add a teaspoonful of salt, and +stir in one cupful of oatmeal. Boil forty-five minutes, then add two +eggs well beaten just before removing from the fire. Serve hot or cold +with cream and sugar. A bit of grated lemon- or orange-peel, wine, or +spice may be added to the milk. + + +LIGHT OATMEAL + +Cook oatmeal twenty-five minutes according to directions previously +given, then set the dish in a moderate oven for half an hour. The +grains will swell. + + +BAKED OATMEAL + +The day before using, stir two cupfuls of oatmeal into two quarts of +boiling water, salted, and boil ten minutes. Turn into a buttered +earthen dish, cover, and bake slowly two hours. In the morning set the +dish into a pan of boiling water and put in the oven for forty-five +minutes. + + +MILK PORRIDGE + +One tablespoonful of flour rubbed smooth with half a cupful or more of +water. Add a cupful of boiling milk, a little salt and spice, and cook +ten minutes or more in the double boiler. + + +RICE PORRIDGE + +One cupful of rice, washed in several waters, and one cupful of +oatmeal. Cook one hour in plenty of boiling salted water, and add a +heaping tablespoonful of butter before serving. + + +WHEATLET PORRIDGE + +One cupful of wheatlet, two cupfuls of boiling water, and one +teaspoonful of salt. Cook slowly for an hour. + + +CREAMED OAT PORRIDGE + +Soak two cupfuls of oatmeal in four cupfuls of water over night. In +the morning, strain and boil the water thirty minutes. Scald a pint +and a half of rich milk, thicken with a tablespoonful of flour rubbed +smooth in a little cold milk, add to the water, with a teaspoonful of +butter and a half teaspoonful of salt. Boil up well and serve with +cream and sugar. + + +BOILED RICE + +(Hop Sing's Recipe) + +"Washee lice in cold water bellee muchee. Water boil all ready muchee +quick. Water shakee lice--no burn. Boil till one lice all rub away in +fingers. Put in pan all holee, pour over cold water bellee muchee, set +in hot oven, make dry, eatee all up." + + +BOILED RICE + +(American Recipe) + +Wash one cupful of rice in several waters. Sprinkle it, a little at a +time, into eight quarts of slightly salted water at a galloping boil. +Boil steadily for twenty minutes. Drain, toss carefully with a fork, +and dry ten minutes in a hot oven. + + +BOILED RICE WITH MILK + +Cook as above until it has boiled ten minutes, then drain, cover with +boiling milk, and cook slowly ten minutes longer in a covered double +boiler. Uncover, and stand in a hot oven for a few minutes, stirring +occasionally with a fork. + + +RICE BALLS + +One cupful of boiled rice, one half cupful of milk, one egg, one +tablespoonful of sugar, a pinch of salt, and a slight grating of +nutmeg or a sprinkle of cinnamon. Put the milk on to boil, add the +rice and seasoning. When it boils, add the egg, cook till thick, take +from the fire, and cool. Form in to small flat cakes, dip in egg and +crumbs, and fry. These may be prepared beforehand. + + +STEAMED RICE + +Wash a small cupful of rice and put into a double boiler with three +cupfuls of milk and a pinch of salt. Cook until creamy, add a +teaspoonful of butter and three tablespoonfuls of sugar. Fruit may be +added. + + +SAMP + +Cover the samp with boiling water, boil ten minutes, then drain, rinse +in cold water, cover with fresh boiling water and a little salt. Cook +slowly six hours, adding fresh boiling water as needed. Serve hot or +cold with cream and sugar. + + +CREAM TOAST + +Dip slices of toast in boiling water and set into the oven. Stir one +heaping tablespoonful of corn-meal into four cupfuls of boiling salted +milk, and add two tablespoonfuls of butter. When the milk thickens, +stir in the whites of three eggs beaten to a stiff froth, boil up +again, pour over the toast, keep in the oven five minutes longer and +serve. + + +MILK TOAST + +Lay slices of toast in cereal bowls, spread with butter, sprinkle with +salt and pepper, pour boiling milk over and serve immediately. + + +SOFT TOAST + +Dip crisp slices of toast for a moment in boiling salted water, pour +over melted butter, set in the oven a moment and serve with cream. + + +CRUSHED WHEAT WITH RAISINS + +Add a handful of stoned and cleaned raisins to crushed wheat mush made +according to recipe previously given, and as soon as it begins to +boil. Raisins are a healthful and agreeable addition to almost any +cereal. + + +COLD CRACKED WHEAT + +Add half a teaspoonful of salt to three cupfuls of boiling water, stir +in half a cupful of cracked wheat. Cook uncovered till the water has +almost disappeared, then add three cupfuls of hot milk. Cover and cook +until the wheat is soft, then uncover and cook until the wheat is +almost dry. Stir carefully now and then while cooking. Turn into +individual moulds to harden, and serve cold with sugar and cream. + + + + +SALT FISH + + +With very, very few exceptions, fish and meats other than salt are not +suitable for breakfast. So many delicious preparations of these are +possible, however, that no one need lament the restriction which +general use has made. The humble and lowly codfish may be made into +many a dainty tidbit,--to make no invidious distinction,--and, for +some occult reason, the taste craves salt in the morning. + + +BROILED BLOATERS + +Scrape and clean the fish, wipe dry and split, laying flat upon a +buttered gridiron. Broil about six minutes, turning frequently. When +brown, pour over melted butter. Serve with lemon quarters and parsley. + + +YARMOUTH BLOATERS + +See Potomac Herring. + + +CODFISH BALLS + +Cut into inch pieces a heaping cupful of salt codfish. Remove the +bones, skin, and put into an earthen dish. Pour boiling water on and +keep hot two hours. Pour off the water, cool, and shred the fish with +the fingers. Add a heaping cupful of hot mashed potatoes. Mix a +teaspoonful of flour with a heaping tablespoonful of butter, add three +tablespoonfuls of boiling water, and cook until thick. Season with +salt and pepper, mix with the fish and potato, and with floured hands +form into eight small flat cakes. Dredge with flour and set away to be +fried the following morning. + + +CODFISH BALLS--II + +Two cupfuls of freshened and shredded fish, two cupfuls of sliced raw +potatoes, one tablespoonful of butter, half a cupful of cream or milk, +two eggs, and a sprinkle of white pepper. Put the potatoes in a pan, +spread the fish on top, cover with cold water, and boil until the +potatoes are done. Drain, mash together, then add the butter, pepper, +milk, and beaten egg. Beat until very light. Shape into round balls +the size of small apples, dredge in flour, and fry until brown in deep +fat. + + +CODFISH BALLS--III + +Prepare as Codfish Balls II, but use twice as much potato as fish. + + +CODFISH BALLS A LA BURNS + +Make codfish balls into flat cakes and just before serving, put a +poached egg on each. + + +PICKED-UP CODFISH + +Pour boiling water on a cupful of salt codfish which has been shredded +and had the bones removed. When the water cools, pour it off and cover +with fresh boiling water. Drain again when the second water cools. +Blend a tablespoonful of butter with a tablespoonful of flour, add a +cupful of milk, and cook, stirring constantly, until thick. Add the +codfish and a teaspoonful of finely minced parsley. Serve on toast and +garnish with hard-boiled egg cut in slices. Sprinkle with black +pepper. + + +CREAMED CODFISH + +Two cupfuls of shredded codfish, three cupfuls of milk, yolk of one +egg, one tablespoonful of butter, two tablespoonfuls of flour, two +quarts of water, pepper, and salt. Cover the fish with the water and +set it over a slow fire. When it boils, drain it and cover with the +milk. Bring to a boil again. Have the butter and flour rubbed smooth +with a little cold milk and add to the boiling milk. Stir steadily +till it thickens, then add the beaten yolk of the egg, and cook five +minutes longer. Season with pepper. A little minced parsley may be +added. Half an hour before the fish is shredded it should be put to +soak in cold water, unless it is preferred very salt. + + +CREAMED ROAST CODFISH + +Brush the salt from a whole salted cod with a stiff brush. Place in a +baking-pan and put in a hot oven until brown and crisp. Take out, lay +on a board, and pound with a potato-masher till thoroughly bruised and +broken. Place in the baking-pan, cover with boiling water, and soak +twenty minutes. Drain, place on a platter, dot with butter, and put +back into the oven till the butter sizzles. Take from the oven, pour +over a cupful of cream, garnish with parsley, and serve. + + +CODFISH A LA MODE + +Pick up a cupful of salt cod very fine, and freshen it. Mix with two +cupfuls of mashed potato, two cupfuls of cream or milk, and two +well-beaten eggs. Add half a cupful of melted butter and a little +black pepper. Mix thoroughly, pile roughly in an earthen baking-dish +or casserole, and bake twenty-five minutes in a hot oven. If it does +not brown readily, brush the top with melted butter for the last five +minutes of cooking. + + +NEW ENGLAND SALT COD + +Cut the fish in squares and soak over night. In the morning drain and +rinse, cover with fresh boiling water, and simmer till tender. Spread +on a platter and put in the oven. Make a drawn-butter sauce of one +tablespoonful of butter and two tablespoonfuls of flour cooked till +the mixture leaves the pan. Add one cupful of cold water, and stir +constantly till the sauce is thick and smooth and free from lumps. +Pour over the cod and serve. Minced parsley, a squeeze of lemon-juice, +or a hard-boiled egg chopped fine may be added to the sauce. + + +BOILED SALTED COD WITH EGG SAUCE + +Chop fine a pound of salted cod that has been freshened, boiled, and +cooled. Mix a heaping teaspoonful of corn-meal with one cupful of +milk, and stir over the fire until it thickens, then add one cupful of +mashed potatoes, two heaping tablespoonfuls of butter, a teaspoonful +of minced parsley, and two well-beaten eggs. Let it get very hot. Make +the drawn-butter sauce with the egg in it, given in the recipe for New +England Salt Cod, and serve with the sauce poured over. + + +SALTED COD WITH BROWN BUTTER + +Freshen the fish for twenty-four hours. Place over the fire in cold +water and bring slowly to a boil. Put a little butter and a few +sprigs of parsley in a frying-pan. Skim out the fish and put on a +platter in the oven. When the butter is brown, pour over the fish and +serve with lemon-quarters and fresh parsley. + + +CODFISH CUTLETS + +Use the mixture for Codfish Balls II. Shape into cutlet form,--small +tin moulds come for the purpose,--dip in egg and crumbs, and fry in +deep fat. Stick a piece of macaroni in the small end of the cutlet, +and garnish with a paper frill. Serve with lemon and parsley. + + +BOILED SALT CODFISH + +Select a piece of cod that has been boned. Brush the salt from it with +a stiff brush and broil under the gas flame until brown. Lay in a +baking-pan and pour over boiling water to cover. Let stand ten +minutes, drain, and repeat the process. Drain, put on a hot platter, +pour over melted butter, sprinkle with pepper and minced parsley. + + +FLAKED SALT CODFISH + +Soak two pounds of fish over night. In the morning scrub it well, +cover with slices of onion, pour boiling water over, and let it soak +till the water is cool. Skim out, wipe, and broil. Put into a platter, +break with a fork, and pour over a drawn-butter sauce seasoned with +pepper, parsley, and lemon-juice. Keep in a hot oven five minutes +before serving. + + +CODFISH PUFF + +Make the mixture for Codfish Balls II. Add the whites of two eggs +beaten to a stiff froth, folding them in lightly. Butter a stoneware +platter, spread the puff upon it, and bake in a hot oven till well +puffed and browned. Or, cook in a buttered frying-pan till a brown +crust has formed, then fold like an omelet. + + +CREAMED COD WITH EGG SAUCE + +Freshen, boil, and drain, according to directions previously given. +Arrange on a platter and cover with cream sauce, which has minced +parsley and chopped hard-boiled eggs mixed with it. + + +ESCALLOPED CODFISH + +Make a Codfish Puff, sprinkle with grated cheese, and bake brown. + + +FINNAN HADDIE A LA DELMONICO + +Make a cream sauce, using two tablespoonfuls of butter and two of +flour; cook till they bubble, add a pint of milk, and stir till thick +and smooth. Add a pound of Finnan Haddie flaked, and the yolks of two +eggs, well beaten, three hard-boiled eggs cut fine, and a +tablespoonful of strong cheese, grated. Season with black pepper, heat +thoroughly, and serve. + + +FINNAN HADDIE A LA MARTIN + +Make the cream sauce, add the flaked Finnan Haddie, according to the +recipe for Finnan Haddie a la Delmonico, add one half-cupful of +shredded green peppers, let boil up once, and serve on toast. + + +FINNAN HADDIE FISH BALLS + +Prepare as Codfish Balls II. + + +BROILED FINNAN HADDIE + +Parboil, drain, wipe, then skin. Broil, pour over melted butter, +sprinkle with pepper and minced parsley. Serve with lemon quarters. + + +PICKED-UP FINNAN HADDIE + +Cut the fish in convenient pieces for serving. Cover with boiling +water, boil five minutes, drain, and rinse in fresh boiling water. +Arrange on a platter, dot with butter, put in the oven, and when the +butter sizzles, serve. + + +CREAMED ROAST FINNAN HADDIE + +See Creamed Roast Codfish. + + +BROILED FINNAN HADDIE--II + +Soak in cold water half an hour, and in boiling water ten minutes. +Wipe dry, marinade in oil and lemon-juice, and broil as usual. + + +BAKED SMOKED HADDOCK + +Put the haddock into a baking-pan, cover with boiling water, drain, +dot with butter, sprinkle with black pepper, and bake in a hot oven +for ten minutes. Serve very hot. + + +BROILED SMOKED HADDOCK + +Rub with butter, dredge with flour, and broil over clear coals, or +under a gas flame. + + +FRIED SMOKED HADDOCK + +Cover with olive oil and soak over night. Skim out and fry brown in +the oil. Pepper well and serve at once with lemon quarters and a +garnish of parsley. + + +HERRING BALLS + +Partly boil bloaters or herrings, skin, add an equal bulk of mashed +potatoes made from baked potatoes. Add a lump of butter and enough +cream to soften it. Form into balls, dip in egg and crumbs, and fry in +deep fat. + + +POTOMAC HERRING + +Those having roe are preferable. Put into a frying-pan with boiling +water to cover, boil five minutes, drain, add a lump of butter, and +return to the fire. When it melts, and the fish is well covered with +it, serve. + + +KIPPERED HERRING + +See Potomac Herring. + + +BROILED SMOKED HERRING + +Soak over night. Pour boiling water over it in the morning; when the +water cools, plunge it into ice water for five minutes, wipe dry, and +broil under a gas flame. + + +BROILED SALT MACKEREL + +Wash in several waters, remove the head and part of the tail. Scrape +the thin black skin from the inside. Put the fish in a pan of cold +water, skin side up, over night at least, and, if very salt, by four +o'clock in the afternoon. In the morning wash in fresh cold water, +wipe dry on a clean cloth, rub with melted butter, sprinkle with +pepper, and broil carefully. It must be watched every moment, as it +burns easily. When brown, serve on a hot platter, dot the fish with +bits of butter, and garnish with parsley and lemon quarters. + + +CREAMED SALT MACKEREL + +Freshen according to directions previously given. Put in cold water, +bring to a boil, then drain. Pour over it half a cupful of cream. Roll +a piece of butter the size of an egg in flour and add to the cream. +Let boil up once and serve. + + +BOILED SALT MACKEREL + +Freshen according to directions previously given, rinse thoroughly. +Tie in a cloth, put into a kettle of cold water, bring slowly to the +boil, and cook half an hour. Remove the cloth, take out the backbone, +and pour over melted butter and half a cupful of cream. Sprinkle with +black pepper and garnish with parsley. + + +BOILED SALT MACKEREL, CREAMED + +Prepare as above. Heat a cupful of milk to the boil. Stir into it a +teaspoonful of cornstarch made smooth with a little cold milk. When it +thickens, add two tablespoonfuls of butter, and a little pepper, salt +and minced parsley. Beat an egg very light, pour the sauce gradually +over it, reheat for about a minute. Pour over the fish and garnish +with slices of hard-boiled eggs. + + +BAKED SALT MACKEREL + +Freshen according to directions previously given. Put into a +baking-pan and pour on boiling water to cover. When the water cools, +drain. Cover the fish with dots of butter, pour over half a cupful of +cream or milk, and bake till brown. + + +FRIED SALT MACKEREL + +Freshen according to directions previously given, soaking a full +twenty-four hours and changing the water frequently. In the morning, +drain, wipe dry, dredge with flour, and fry brown in butter. Garnish +with lemon quarters and parsley. + + +BOILED SALT MACKEREL--II + +Freshen, and boil in water made very acid with lemon-juice. Serve with +melted or drawn butter. + + +BROILED SALT MACKEREL--II + +Freshen, wipe dry, and soak for an hour in French dressing, made of +three tablespoonfuls of olive oil, and one of lemon-juice or tarragon +vinegar. Broil as usual. + + +BROILED SALT SALMON + +Soak the salmon twenty-four hours in cold water, changing the water +frequently. Drain, wipe dry, rub with butter, and broil over a clear +fire. Serve with melted butter. Garnish with lemon quarters and +parsley. + + +BROILED SMOKED SALMON + +Rub with butter and broil with the flesh side nearest the fire. Serve +on a hot platter with lemon quarters, melted butter, and parsley. + + +BROILED KIPPERED SALMON + +Cut the salmon into strips, rub very lightly with butter, sprinkle +with pepper, and broil as usual. + + +FRIED KIPPERED SALMON + +See Fried Smoked Haddock. + + +BROILED SMOKED SALMON + +Wash a piece of smoked salmon in three or four waters, parboil fifteen +minutes. Skim out, wipe dry, rub with butter, and broil. Cover with +melted butter, sprinkle with pepper and minced parsley, and garnish +with lemon quarters. + + +FRIED SMOKED SALMON + +Wash and parboil the salmon, drain, wipe, dip in egg and crumbs, and +fry. Serve with lemon quarters and parsley. + + * * * * * + +Roughly speaking, the recipes for salt fish are interchangeable. A +method of cooking recommended for one will be found equally good for +some of the others. + +Salt fish left-overs may be used in hash, scrambles, omelets or +ramekin dishes, or reheated, rubbed to a paste, and served on toast, +with a poached egg on each slice. + + + + +BREAKFAST MEATS + + +BEEF BALLS + +One cupful of cooked chopped beef, one cupful of cold mashed potatoes, +half a cupful of milk, two tablespoonfuls of butter, and one egg. Put +the milk and butter in the frying-pan; when it boils up, add the beef +and potatoes. Season with salt and pepper, then add the egg, well +beaten, and take from the fire. Let cool. When stiff, shape into small +flat cakes, dip in egg and bread crumbs, and put in a cool place. Fry +in hot fat for three minutes. These can be prepared beforehand. + + +BEEF HASH WITHOUT POTATOES + +Mince the beef, season with grated onion, salt, and pepper. Reheat in +the beef gravy, or in hot water, adding a little butter. Serve on +toast. Shredded green pepper may be added. + + +FRIZZLED BEEF + +Have dried beef cut very thin. Cover with cold water to which a small +pinch of soda has been added, and bring gradually to the boil. Drain, +add a lump of butter, and cook till the edges of the beef curl. Serve +on slices of buttered toast with poached or fried eggs laid over the +beef. + + +BEEF A LA NEWPORT + +Prepare Creamed Dried Beef according to recipe elsewhere given, using +the egg to thicken. Add half a cupful of stewed and strained tomatoes +and a tablespoonful of grated cheese just before taking from the fire. +Heat thoroughly and serve at once on toast. + + +CORNED BEEF HASH + +Equal parts of cooked corn beef and cold potatoes, cut fine, or use +more potato than meat if desired. Season with grated onion, pepper and +salt, and a little butter, and heat thoroughly. A green pepper, +shredded, is an invaluable addition to corned beef hash. + + +CORNED BEEF HASH A LA DELMONICO + +Prepare as above, using the green pepper. Spread the hot hash thickly +on thin slices of buttered toast, slip a poached egg on to each piece, +sprinkle with pepper, salt, and minced parsley. + + +CREAMED DRIED BEEF + +Prepare as directed for Frizzled Beef, having the beef cut into very +small pieces. Make a cream sauce of one tablespoonful of butter, two +tablespoonfuls of flour, and two cupfuls of milk. Season with salt and +pepper, and when smooth and thick add the cooked beef. A well-beaten +egg added just before taking from the fire is an improvement. Serve on +toast. + + +BACON AND EGGS + +Have the bacon cut very thin. The colder it is, the better. Remove the +rind and cook in a hot frying-pan until crisp. Skim out the bacon, +break the eggs into the fat one at a time, and cook slowly, dipping +the fat over the eggs occasionally with a spoon. Eggs must always be +cooked at a moderate temperature. Serve on a hot platter, the eggs in +the centre, the bacon for a garnish. + + +BROILED BACON + +Broil on a gridiron, turning constantly. It will cook in three +minutes. Perfectly cooked bacon is clear and crisp. + + +BREADED BACON + +Dip slices of bacon in corn-meal and broil or fry. A Southern method. + + +BACON AND MUSH + +Cut slices of cold corn-meal mush, dredge in flour, and fry brown. +Serve with a strip of fried or broiled bacon on each slice. + + +BACON FRAISE + +Make a batter of four eggs, half a cupful of milk, and a teaspoonful +of flour. Fry some thin slices of bacon till transparent. Dip them in +the batter, spread on a stoneware platter, cover with the remaining +batter, and put into a moderate oven till a golden brown. + + +BACON A LA CREME + +Fry thin slices of bacon as usual, place on a platter, and put into +the oven to keep warm. Make a cream sauce, using the fat in the pan +instead of butter. Pour over the bacon, sprinkle with minced parsley, +and serve at once. + + +CALF'S BRAINS + +Soak in cold water, parboil, remove pipes and membranes, throw into +cold water, drain, wipe, and keep cool. They may be rubbed with melted +butter and fried or broiled, or dipped in egg and crumbs and fried or +broiled. Serve with a cream sauce or with a sauce of melted butter, +lemon-juice, and minced parsley. + + +CHICKEN HASH + +Use cold cooked chicken and proceed according to directions previously +given. Cold turkey or tongue makes delicious hash. A shredded green +pepper will usually improve it. Any hash may be served on toast with a +poached egg on each slice. + + +FRIED HAM + +Freshen a slice of ham a few moments in boiling water. Drain, wipe, +and fry slowly. Eggs may be served with it. See Bacon and Eggs. + + +FRIZZLED HAM + +Prepare as above. When the ham is half done, sprinkle with flour and +fry brown. When brown, add a tablespoonful of made mustard to the +gravy, and boiling water enough to cover the ham. Simmer five minutes +and serve on a hot platter. + + +HAM AND POACHED EGGS + +Prepare as directed above. Poach the eggs separately and serve on the +slices of ham. + + +BROILED HAM + +Freshen in cold water, drain, wipe, and broil. May be breaded and +broiled on a buttered gridiron. + + +HAM BALLS + +One cupful of cooked ham, finely chopped, one cupful of bread crumbs, +two cupfuls of cooked potatoes, mashed fine, a heaping tablespoonful +of butter, two eggs, and a dash of cayenne. Melt the butter and beat +all together until very light. Shape into small flat cakes, dip in egg +and crumbs, and fry brown. May be prepared beforehand. + + +HAM TOAST + +Half a cupful of cold cooked ham, finely minced, half a teaspoonful of +anchovy paste, a bit of cayenne and pounded mace. Add half a cupful of +milk and an egg, well beaten. Stir till thick, take from the fire, and +spread thinly on dry buttered toast. A poached egg may be placed on +each slice. + + +HAM RECHAUFFE + +Butter individual custard cups, fill three fourths full of minced ham +reheated in a cream sauce, break an egg into each cup, sprinkle with +crumbs, dot with butter, and bake till the egg is set. Tongue, +chicken, turkey, or other meats may be used in this same way. + + +HAM AND EGGS A L'AURORE + +Mince cooked ham and reheat in a cream sauce, to which the shredded +whites of hard-boiled eggs have been added. Spread on buttered toast +and sprinkle with the sifted yolks of the eggs, rubbed through a +sieve. + + +KIDNEY BACON ROLLS + +Season a cupful of bread crumbs with grated onion, salt and pepper, +and minced parsley. Moisten with egg well beaten. Spread the crumb +mixture over thin slices of bacon and wrap each slice of bacon around +a small kidney. Fasten with toothpicks or skewers. Put in a baking-pan +and bake in a hot oven until the bacon is crisp. Remove the skewers +and serve on a hot plate, garnished with parsley. + + +FRIED KIDNEYS + +Cut in halves, skin, sprinkle with salt and red pepper, and fry one +minute in a spider, with no additional fat. Serve with dry toast. + + +KIDNEYS EN BROCHETTE + +Cut the kidneys into small squares after parboiling and skinning. +String on small steel skewers with small squares of bacon alternating. +Broil or fry or cook in the oven, dredging with flour or not, as +preferred. If the bacon is not very fat, soak the kidneys in olive oil +a few moments before stringing. Serve on the skewers. + + +CRUMBED KIDNEYS + +Parboil, drain, wipe, and split the kidneys, keeping them open with +skewers. Season with pepper and salt, brush with oil, roll in crumbs, +and broil, fry, or cook in a very hot oven. Make a sauce of melted +butter, lemon-juice, and minced parsley, and pour over them if +desired. + + +DEVILLED KIDNEYS + +Parboil, drain, wipe, and slice the kidneys. Make a marinade of three +tablespoonfuls of olive-oil, one of vinegar,--tarragon vinegar or +lemon-juice may be used,--a teaspoonful of mustard, salt, and red +pepper. Dip the sliced kidneys in this dressing and broil. Minced +parsley is a pleasant addition to the marinade. After dipping in the +dressing, they may be rolled in crumbs and fried. Serve plain, or with +a sauce of melted butter, lemon-juice, and minced parsley, or with the +remaining marinade heated and poured over the kidneys. + + +KIDNEY AND BACON + +Parboil and slice mutton or lamb kidneys. Fry brown in bacon fat and +serve on dry toast with the bacon. + + +STEWED BEEF KIDNEY + +Parboil, drain, wipe, and cut into dice. Cook five minutes in boiling +water, drain, add a small onion, grated, a pinch of sage, and a cup +of water. Bring to the boil once more, add a pinch of salt, and two +hard-boiled eggs, cut fine. Thicken with one tablespoonful of +cornstarch, rubbed smooth in a little cold water. Serve on toast. + + +KIDNEYS A LA TERRAPIN + +Parboil, drain, wipe, and cut into dice. Reheat in cream sauce, to +which hard-boiled eggs, cut fine, and minced parsley are added. Serve +on toast. + + +BROILED KIDNEYS--MAITRE D'HOTEL + +Use veal or lamb kidneys. Plunge for an instant into boiling water, +skim out, and wipe dry. Split down the middle without cutting through, +skin, and run a skewer through each to keep flat. Broil as usual. When +brown, remove the skewers, lay on a hot platter, pour over melted +butter, add a squeeze of lemon-juice, and sprinkle with chopped +parsley. Kidneys and liver must be cooked very quickly, as long +cooking makes them tough. + + +MINCED LAMB WITH POACHED EGGS + +Chop cold roast lamb very fine. Season with salt, pepper, and a bit of +mint. Reheat in the gravy, or in water, adding a little butter, or in +a cream sauce. Spread thinly on thin slices of dry buttered toast, +slip a poached egg on each slice, and serve at once, sprinkled with +pepper and minced parsley. + + +BROILED LAMB'S LIVER + +Cut the liver in thin slices, cover with olive oil, and soak half an +hour. Drain, season with salt and pepper, dip in crumbs, and broil. +Finish as for Broiled Kidneys. + + +CALF'S LIVER AND BACON + +Cook the bacon first, skim out, and put the slices of liver, dredged +with flour and seasoned with salt, into the hot fat. Cook very +quickly. + + +LIVER A LA CREME + +Parboil calf's liver, drain, wipe, and cut into dice or chop coarsely. +Reheat in a cream sauce, seasoning with salt and pepper. Minced +parsley, lemon-juice, or finely cut capers may be added to the sauce. +Serve on toast. Cold cooked liver may be used in this way. + + +LIVER HASH + +Equal parts of cold cooked liver and cold potatoes, cut fine. Reheat +in a frying-pan, adding butter and boiling water as necessary. Almost +any cold cooked meat may be used in this way. + + +BAKED HASH + +Butter a shallow baking-dish, pile in the hash loosely, smooth the +top, dot with butter, and bake until brown and crisp. Turn out on a +platter or serve in the dish, a fresh napkin or a paper frill being +arranged around the dish. + + +LIVER BOULETTES + +Chop cold cooked liver fine. Reheat in a very thick cream sauce, well +seasoned. Cool, shape into small flat cakes, dip in egg and crumbs, +and fry brown. + + +LIVER AND BACON BALLS + +Cold cooked liver cut fine and half as much cooked bacon, chopped. +Shape into small flat cakes, using a raw egg to bind if necessary. Dip +in egg and crumbs and fry brown. + + +MEAT AND RICE BALLS + +One cupful of cold cooked rice, one cupful of finely chopped cooked +meat,--any kind, or several kinds,--a pinch of salt, a dash of pepper, +two tablespoonfuls of butter, half a cupful of milk, and one egg. Put +the milk on to boil, add the rice, meat, and seasoning. When it boils, +add the egg, well beaten, and stir one minute. Take from the fire, +cool, form into small flat cakes, dip in egg and crumbs, and fry +brown. May be prepared the day before using. + + +FRIED SALT PORK + +Cut in thin slices, freshen in cold water gradually brought to the +boil. Drain, wipe, trim off the rind, roll in flour, and fry. When +brown, put on a hot platter and make a cream sauce, using the fat in +the pan. Fried salt pork with cream sauce poured over it is a +venerable New England dish of some three centuries' standing. + + +PHILADELPHIA SCRAPPLE + +Use the head, heart, and feet of fresh pork. Boil until the flesh +slips from the bone. Cool, take out the bones and gristle, and chop +the meat fine. Set aside the water in which the meat was cooked, and +when cold take the cake of fat from the surface. Bring the liquor to +the boil once more, add the chopped meat, and when at a galloping +boil, sprinkle in, slowly, enough corn-meal to make a thick mush. Cook +slowly for an hour or more. Pour into a pan wet with cold water and +let stand in a cold place over night. Turn out on a platter, cut in +half-inch slices, and fry. + + +SAUSAGE + +Prick the skins with a needle or fork to prevent bursting. Cover with +boiling water, parboil five minutes, drain, wipe, and fry as usual. +The sausage meat is made into small flat cakes, dredged with flour and +fried. Bread crumbs may be used in making the sausage cakes if +desired. If the cakes do not hold together readily, add a little +beaten egg. + + +BAKED SAUSAGE + +Prick the sausages and lay each one on a strip of buttered bread its +own length and width. Arrange in a baking-pan and bake in a very hot +oven till the sausages are brown and the bread crisp. + + +SAUSAGES BAKED IN POTATOES + +Prick medium-sized sausages and brown quickly in a spider. Take out +and keep warm. Core large potatoes, draw the sausages through the +cores, and bake. A pleasant surprise for the person peeling the +potato. + + +BROILED SWEETBREADS + +Parboil, in slightly acidulated water, for five minutes, then throw +into cold water. Remove pipes and fibres and let cool--the colder the +better. Split, rub with melted butter, season with pepper and salt, +and broil or fry. They may also be dipped in egg and crumbs and fried +or broiled. Serve on a hot platter. A sauce of melted butter, +lemon-juice, and minced parsley is a pleasing accompaniment. + + +FRIED TRIPE + +Tripe as it comes from the market is already prepared. Wash +thoroughly, boil until tender, drain, and cool. Cut into strips, +season with salt and pepper, dip in egg and crumbs, and fry in butter +or drippings until brown. It may be prepared for frying the day before +and kept in a cool place. Breaded tripe may also be broiled on a +buttered gridiron. + + +FRICASSEED TRIPE + +Cut a pound of tripe in narrow strips, add a cupful of water, a piece +of butter the size of an egg, and a tablespoonful of flour, rubbed +smooth in a little cold water. Season with salt and simmer thirty +minutes. Serve very hot, on toast if desired. + + +TRIPE A LA LYONNAISE + +One pound of cooked tripe cut into inch squares, two tablespoonfuls of +butter, one tablespoonful of chopped onion, one tablespoonful of +vinegar, salt and pepper to taste. Put the butter and onion in a +frying-pan. When the onion turns yellow, add the tripe and seasoning, +boil up once more, and serve immediately, on toast. + + +TRIPE A LA POULETTE + +Fry a chopped onion in three tablespoonfuls of butter. When brown, add +a pound of tripe, cut into dice, season with salt and paprika, and fry +until the mixture is partially dry. Add a heaping tablespoonful of +flour, and when the butter has absorbed it, add slowly two cupfuls of +stock or milk and a slight grating of nutmeg. Simmer till the tripe is +tender. Beat together one tablespoonful of melted butter and one +tablespoonful of lemon-juice, stir into the well-beaten yolks of two +eggs, take the tripe from the fire, mix thoroughly, and serve at once. + + +MINCED VEAL AND EGGS + +Chop cold cooked veal very fine. Add hard-boiled eggs cut fine, one to +each two cupfuls of meat. Reheat in hot water, adding melted butter, +or in a cream sauce. A bit of green pepper, parsley, grated onion, +pimento, or capers finely cut may be used for flavoring. Other meats +may be prepared in the same way. + + + + +SUBSTITUTES FOR MEAT + + +Certain things are well suited to replace meat at the breakfast table. +It is a good idea to bar out the potato, unless in hash, for the +simple reason that the humble vegetable appears at dinner about three +hundred and sixty-five days in the year, and even a good thing may be +worked to death. Americans have been accused, not altogether unjustly, +of being "potato mad." Potato left-overs can be used at luncheon, if +not in hash for breakfast. + + +FRIED EGGPLANT + +Slice the eggplant in slices one third of an inch thick, pare, put +into a deep dish, and cover with cold water well salted. Soak one +hour. Drain, wipe, dip in egg and crumbs, and fry brown. + + +BROILED MUSHROOMS + +Choose large, firm mushrooms. Remove the stems, peel, wash, and wipe +dry. Rub with melted butter and broil. Serve with a sauce made of +melted butter, lemon-juice, and minced parsley. + + +FRIED MUSHROOMS + +Prepare as above, dip in egg and crumbs, and fry in deep fat. Or saute +in butter in the frying-pan. Breaded mushrooms may be broiled if +dipped in melted butter or oil before broiling. + + +BAKED MUSHROOMS + +Prepare as above. Place in a shallow earthen baking-dish, hollow side +up, sprinkle with salt and pepper, and place a small piece of butter +on each. Baste with melted butter and a few drops of lemon-juice. +Serve very hot, on buttered toast. + + +GRILLED MUSHROOMS + +Cut off the stalks, peel, and score lightly the under side of large, +firm, fresh mushrooms. Sprinkle with pepper and salt and soak a few +moments in oil. Drain and broil. Serve with lemon quarters and garnish +with parsley. + + +FRENCH TOAST + +Make a batter of two eggs, well beaten, a cupful of milk, a +tablespoonful of melted butter, and spice or grated lemon- or +orange-peel to flavor. Dip the trimmed slices of bread in this batter +and fry brown in butter. + + +CORN OYSTERS + +Two cupfuls of green corn, grated, half a cupful of milk, one cupful +of sifted flour, two eggs, a teaspoonful of salt and one tablespoonful +each of butter and lard. Beat the yolks of the eggs, add the milk, +then the flour and salt. Beat to a smooth batter, add the corn, then +beat again, adding the well beaten whites of the eggs last. Put the +lard and butter into a frying-pan, and when very hot put in the batter +by small spoonfuls. Brown on one side, then turn. If the batter is too +thick, add a little more milk. The thinner the batter, the more +delicate and tender the oysters will be. Canned corn may be used, if +it is chopped very fine, but it is not so good. By scoring deeply with +a sharp knife each row of kernels on an ear of corn, the pulp may be +pressed out with a knife. The corn may be cut from the cob and +chopped, but the better way is to press out the pulp. + + * * * * * + +Regardless of the allurements of wood and field, it is always safest +to buy mushrooms at a reliable market. So many people are now making a +business of raising them that they are continually getting cheaper. +The silver spoon test is absolutely worthless. In fact, the only sure +test is the risky one: "Eat it, and if you live it's a mushroom--if +you die it's a toadstool." However, when buying mushrooms of a +reliable dealer, one takes practically no risk at all, and, even at +the highest price, a box of mushrooms is much cheaper than a really +nice funeral. + + + + +EGGS + + +Various rules have been given for testing the freshness of eggs, but +there is only one which is reliable, and it is, perhaps, the most +simple of all. It is merely this: open the egg and look at the +contents in a strong light. It is better to hold it near the eyes and +at the same time take a deep breath inward. + +Strictly fresh eggs come from the country sometimes with the date of +their appearance stamped indelibly in purple on the egg. This is done +by giving the hens chopped calendars with their meals. Care should be +taken, however, to furnish this year's calendar. Nobody wants an egg +with a last-year's date on it and the error is likely to disarrange +the digestion of the hen. Eggs flavored with onions or tomatoes are +secured by turning the hens into a neighbor's vegetable garden. A +certain florist feeds his unsold roses to his hens and sells +rose-flavored eggs to his customers at a fancy price. The hint is well +worth remembering. Violet-flavored eggs might be had, doubtless, in +the same way. + +At a formal breakfast, all precautions should be taken to insure the +freshness of the eggs. A conscientious hostess would be very much +mortified if she served chicken out of its proper course. + + +POACHED EGGS + +Use a skillet, or muffin-rings placed in a pan of water, not too deep. +The water should barely cover the eggs. Bring the water to the boiling +point, drop in the eggs carefully, one at a time, and remove from the +fire immediately. Cover the pan and let stand until cooked. A +teaspoonful of lemon-juice or vinegar in the water will keep the +whites firm and preserve the shape of the eggs. Poached eggs are +usually served on thin slices of buttered toast. Take up with a +skimmer and let drain thoroughly before placing on the toast. Sprinkle +with salt and pepper. As every other writer who has given directions +for poaching eggs has said that "the beauty of a poached egg is for +the yolk to be seen blushing through the veiled white," the author of +this book will make no allusion to it. + + +SCRAMBLED EGGS + +Put two heaping tablespoonfuls of butter into a frying-pan. When it +sizzles, break into it quickly six fresh eggs and mix thoroughly with +a silver spoon for two minutes without stopping. Season with salt and +pepper and a slight grating of nutmeg if desired. Scrambled eggs +should be thick and creamy. + + +SCRAMBLED EGGS--II + +Beat the eggs thoroughly, add one teaspoonful of cold water or milk +for each egg and beat again. Cook as above. + + +SCRAMBLED EGGS WITH ASPARAGUS TIPS + +Have one cupful of cold cooked asparagus tips ready. In boiling +asparagus its color will keep better if the smallest possible pinch of +baking soda be added to the water. It should be cooked quickly in an +uncovered saucepan. Prepare the eggs as for Scrambled Eggs--II, and +when they begin to thicken, put in the asparagus tips and stir until +the eggs are done. One half cupful of the asparagus tips to each three +eggs is about the right proportion, but more may be added if desired. +In making scrambles, allow one egg for each person and one extra for +each three persons. + + +SCRAMBLED EGGS WITH DRIED BEEF + +One cupful of minced dried beef, which has been soaked in boiling +water for five minutes. Put it into melted butter, stir till the +butter sizzles, then pour over six or seven-well-beaten eggs. Stir +till the eggs are smooth and creamy. Serve at once. Any scramble may +be served on toast if desired. + + +FRIED EGGS + +Three tablespoonfuls of butter in the frying-pan. When it sizzles, +slip in the broken eggs carefully, one at a time. Tip the pan and +baste with the melted butter while cooking. If wanted crisp on both +sides, turn the eggs over when the under side is done. Wet in cold +water the saucer on which an egg is broken and the egg will not stick +to it, but will slip easily into the pan. Olive oil may be used +instead of butter, but the pan must be covered during the cooking, as +the oil spatters. + + +FRIED EGGS AU BEURRE NOIR + +Fry eggs as above, using butter or oil. When done, skim out, add more +butter or oil to that in the pan, season with salt, pepper, vinegar, +or lemon-juice, and let brown. When the butter is brown pour it over +the fried eggs and serve. + + +EGGS A LA CREME + +Make a cream sauce, using one tablespoonful of butter, two of flour, +two cupfuls of milk, and pepper and salt to season. When the sauce is +thick and creamy, add hard-boiled eggs coarsely chopped, and serve at +once on toast. Sprinkle with chopped parsley. + + +EGGS A LA TRIPE + +Fry two sliced onions in butter, but do not brown. Stir in one cupful +of milk or cream and enough flour to thicken, rubbed smooth in a +little of the cream or milk. Season with salt, white pepper, and a bit +of grated nutmeg. Stir till thick, then add eight hard-boiled eggs, +sliced crosswise. Heat thoroughly and serve. + + +EGGS AU MIROIR + +Butter a stone platter that will stand the heat of the oven. Break +into it carefully enough fresh eggs to cover it, taking care not to +break the yolks. Place in the oven till the eggs are set. Sprinkle +with salt and pepper and minced parsley and serve at once. + + +EGGS WITH CREAMED CELERY + +Make the cream sauce and put into it enough boiled celery, coarsely +cut, to serve as a vegetable. Spread on buttered toast and lay a +poached egg on each slice. The tough, unsightly portions of celery +stalks may be used in this way. + + +CHICKEN LIVER SCRAMBLE + +Use one cupful of chopped cooked chicken livers and six or seven +well-beaten eggs. Prepare like other scrambles. + + +CHEESE SCRAMBLE + +One half cupful of grated American cheese and six well-beaten eggs. +Mix the cheese with the eggs before cooking. + + +EGGS A LA PAYSANNE + +Put one half cupful of cream into a baking-dish, break into it six +fresh eggs, and place in the oven till the eggs are set. Sprinkle with +salt and pepper, minced parsley, and sweet green pepper. + + +EGGS A L'AURORE + +Make the cream sauce and add to it the shredded whites of six or eight +hard-boiled eggs. Spread on buttered toast and rub the yolks through a +sieve, sprinkling each slice of toast with the powdered yolk. +Sometimes called "Eggs a la Goldenrod." + + +OYSTER SCRAMBLE + +One cupful of oysters, cut fine. Pour boiling water over, drain on a +fine sieve, and add six or seven well-beaten eggs. Prepare as other +scrambles. + + +MUSHROOM SCRAMBLE + +One cupful of cooked mushrooms, cut fine, six or eight well-beaten +eggs. Serve on toast. + + +LOBSTER SCRAMBLE + +One cupful of cold cooked lobster, six or eight well-beaten eggs. Mix +before putting into the hot butter. + + +TOMATO SCRAMBLE + +One cupful of stewed and strained tomato, or of fresh tomato peeled +and rubbed through a sieve, six or eight well-beaten eggs. Mix before +putting into the hot butter. + + +GREEN PEA SCRAMBLE + +One cupful of cold cooked green peas, six or seven well-beaten eggs. +Mix before beginning to cook. + + +HAM SCRAMBLE + +One cupful of cold boiled ham, minced, mixed with eight well-beaten +eggs. A little grated onion is an improvement. + + +BACON SCRAMBLE + +Fry one cupful of shredded bacon until partially cooked, drain off +part of the fat, add six or seven well-beaten eggs, and finish +cooking, stirring constantly. A little grated onion may be added with +the eggs. + + +CRAB SCRAMBLE + +One cupful of cooked shredded crab-meat, six or seven well-beaten +eggs. Shredded green peppers may be added at pleasure. The canned +crab-meat is nearly as good as the fresh. + + +SHRIMP SCRAMBLE + +One cupful of finely cut cooked shrimps, six or seven well-beaten +eggs. Green peppers may be added. Canned shrimps may be used. + + +KIDNEY SCRAMBLE + +One cupful of cold cooked kidneys, cut fine, six or seven well-beaten +eggs. Prepare like other scrambles. + + +SAUSAGE SCRAMBLE + +One cupful of cooked sausage-meat, finely minced, mixed with six or +seven well-beaten eggs before cooking. Or, use uncooked sausage-meat +and prepare like Bacon Scramble. + + +SARDINE SCRAMBLE + +Add the juice of half a lemon to one cupful of finely cut sardines. +Use the oil from the can instead of butter. Beat six or seven eggs +thoroughly and mix with the sardines before cooking. + + +TONGUE SCRAMBLE + +One cupful finely minced cooked tongue, six or eight well-beaten eggs. +Season with grated onion, shredded green pepper, or minced parsley. + + +EGGS WITH FINE HERBS + +Use a heaping tablespoonful of minced parsley, chives, and tarragon to +eight well-beaten eggs, mixing before putting into the hot butter. + + +MEXICAN EGGS + +Split three sweet green peppers, lengthwise, and take out the seeds. +Fry two minutes in very hot butter. Fry six very thin slices of ham +and place on slices of toast, lay the peppers over the ham, and put a +fried or a poached egg on each slice. + + +SPANISH EGGS + +Cook together one cupful of stewed and strained tomato, one bean of +garlic, finely minced, one chopped onion, and two sweet green +peppers, seeded and chopped. Cook gently till reduced one half. Spread +on thin slices of toast and lay a fried or poached egg on each slice. + + +CREAMED CHICKEN AND POACHED EGGS + +Make a cream sauce, add one cupful of minced cooked chicken, spread on +toast, and lay a poached egg on each slice. + + +BOILED EGGS--I + +Put the eggs into a saucepan of cold water and bring to the boil. Boil +one minute and serve at once. + + +BOILED EGGS--II + +Have a saucepan of water at a galloping boil. Drop in the eggs +carefully, cover, and let stand till the eggs are cool enough to +handle. They will be perfectly cooked and much more easily managed +than if the shells were piping hot. + + +EGGS IN CRUSTS + +Cut stale bread into slices an inch thick. Scoop out the centres of +each slice and remove the crust. Rub with butter, drop an egg into +each cavity, and put in a hot oven till the eggs are set. + + +EGGS IN RAMEKINS + +Butter ramekins or custard cups. Drop an egg into each cup and place +in a hot oven till the egg is set. This method of cooking eggs may be +endlessly varied by filling the cups half full of minced meat, fish, +seasoned crumbs, creamed vegetables, or anything else which combines +well with eggs. Anything used in a scramble or an omelet may be placed +in the bottom of the ramekin. If too dry, moisten with cream, milk, or +water. The egg may be sprinkled with crumbs and dotted with butter. +Grated cheese and minced parsley may be added at pleasure. A +"left-over" which is otherwise hopeless may often be used +advantageously in a ramekin with an egg. The small individual dishes +are pleasing, when served on a fresh doily. Lacking the individual +dishes, or for variety, a stoneware platter, or a baking-dish may be +half filled with the mixture and the eggs broken on top. + + +BAKED EGGS WITH CHEESE + +Make toast and hollow the slices slightly in the centre. Mix grated +cheese to a paste with milk and spread over the toast. Arrange on a +stoneware platter or in a baking-dish, break an egg over each slice, +sprinkle with more cheese, and place in a hot oven till the eggs are +set. + + +BAKED EGGS WITH HAM + +Make the cream sauce and add to it one cupful of cold cooked ham, +finely minced. Butter custard cups, break an egg into each, and stand +in a pan of hot water in the oven till the eggs are firm. Spread the +minced ham on a platter or on slices of toast, and turn the eggs on to +it. Sprinkle with salt, pepper, and minced parsley. + + +CODDLED EGGS + +Allow four tablespoonfuls of milk for each egg. Beat together +thoroughly, cook in a double boiler till creamy, and serve on toast. + + +EGGS AND MUSHROOMS + +(_May Irwin's Recipe_) + +One pound of fresh mushrooms cleaned well in several waters, and wiped +dry. Put into a saucepan with two ounces of butter, half a teaspoonful +of salt, and a dash of white pepper. Set over the fire till thoroughly +hot, then turn into a shallow baking-dish, and break over them six +eggs. Sprinkle with stale bread crumbs, dot with butter, dust with +salt and pepper, and bake in a hot oven till the eggs are set. Serve +on buttered toast. + + +EGGS IN AMBUSH + +Scoop out the crumb from stale rolls, first cutting an even slice off +the top. Toast or fry the shells thus made, or rub freely with butter +and set into a piping hot oven until crisp and brown. Drop a fresh egg +into each shell, add a little minced parsley or a teaspoonful of +cream, if desired, or any preferred seasoning of minced fish, or meat, +or vegetable. (See Eggs in Ramekins.) Bake in a hot oven till the eggs +set, put on the covers, and serve. A pleasant surprise for the person +who expects to find only a roll. + + +EGGS A LA MAITRE D'HOTEL + +Make a sauce of half a cupful of melted butter, the juice of half a +lemon, and a teaspoonful of minced parsley. Cut hard-boiled eggs in +slices lengthwise, arrange on buttered toast, and pour the sauce over +the eggs, or, pour over poached eggs on toast just before serving. + + +POACHED EGGS ON ANCHOVY TOAST + +Work a teaspoonful of anchovy paste, or more, if desired, into half a +cupful of butter. Spread on thin slices of crisp toast and lay a +poached egg on each slice. + + +EGGS SUR LE PLAT + +Beat the whites of eggs to a stiff froth, spread on a buttered +platter, and make hollows in the froth with a spoon. In these hollows +drop carefully the unbroken yolks. Sprinkle with salt and pepper and +place in a hot oven until the eggs are set. + + +BIRDS' NESTS + +Use recipe for Eggs sur le Plat. Arrange in ramekins or on slices of +toast. + + +EGGS BAKED IN TOMATOES + +Cut off a slice from the top (blossom end), of a small, ripe, +well-shaped tomato. With a silver spoon scoop out the pulp carefully, +sprinkle the inside with salt and drain for a few moments, upside +down. Put a tablespoonful of seasoned bread crumbs in the bottom of +the tomato, break a fresh egg into it, sprinkle with salt and pepper, +and place in a hot oven until the egg is set. Prepare one tomato for +each person. + + +SWISS EGGS + +Rub a stoneware platter thickly with butter, cover it with very thin +slices of fresh Gruyere cheese, break fresh eggs upon the cheese, +sprinkle with grated nutmeg, pepper, and salt, pour half a cupful of +cream over the eggs, sprinkle with the cheese, grated, and bake about +a quarter of an hour in a hot oven. Serve on the same platter on which +the eggs were baked. + + +CHICKEN SCRAMBLE + +Use one cupful of cold cooked chicken, shredded or chopped, to seven +well-beaten eggs, and prepare like other scrambles. A bit of green +pepper or of chopped pimento is an agreeable addition. + + +EGGS A LA BONNE FEMME + +Fry two sliced onions brown in butter, then add a tablespoonful of +vinegar. Butter a platter, spread the fried onions over it, break upon +it six fresh eggs, sprinkle with crumbs, dot with butter, and bake in +a hot oven until the eggs are set. + + +EGGS A LA BOURGEOISE + +Cut slices of bread half an inch thick and trim off the crust, lay on +a buttered platter, and sprinkle with grated cheese. Beat eggs enough +to cover the bread, season with salt and pepper and grated nutmeg, +pour over the bread and bake in a moderate oven until the eggs are +set. + + +EGGS A LA ST. CATHERINE + +Select smooth, shapely potatoes and bake until soft. Cut in halves +lengthwise and scoop out a part of the pulp. Break an egg into each +half, sprinkle with salt and pepper, add a teaspoonful of cream to +each egg and bake in a moderate oven until the eggs are set. In the +meantime, beat the white of an egg to a stiff froth, and work +gradually into it the potato pulp which has been scooped out. Heap +roughly over the baked eggs and keep in the oven till well puffed and +brown. A little grated cheese or minced parsley may be sprinkled over +the top. + + +EGGS IN PEPPERS + +Cut a thin slice from the stem end of a green pepper and take out the +seeds. Cut a slice from the smaller end, so that the pepper may stand +straight, and put on a slice of buttered toast. Make a small hollow in +the toast under the pepper and break an egg into each one. Bake until +the eggs are set. + + +EGGS POACHED IN MILK + +Butter a frying-pan, add a pint of milk, and bring the milk to a boil. +Slip in fresh eggs, one at a time, and poach as usual. Skim out, +season with salt and pepper, and put each egg on a slice of buttered +toast. Pour the milk over and serve immediately. + + +EGGS A LA WASHINGTON + +Lay a slice of fresh fried tomato on each slice of buttered toast. On +each slice of tomato arrange some shredded sweet pepper, fried. Lay a +poached egg on each slice, and sprinkle with parsley and sweet pepper +minced together. + + +PIMENTO SCRAMBLE + +Use the scarlet pimentos which come in cans. Chop rather coarsely and +use half a cupful to each four eggs. Prepare like other scrambles. + + +EGGS A LA ESPAGNOLE + +Make a cream sauce and add to it half a cupful of shredded pimentos. +Spread over buttered toast and put a poached egg on each slice. + + +CODFISH SCRAMBLE + +Use one cupful of shredded salt cod which has been freshened, and +seven well-beaten eggs. Salt Mackerel, Finnan Haddie, Smoked Salmon, +or other salt fish may be used. Clams, Caviare, Herring, Sturgeon, and +many other left-overs are also acceptable. + + +STEAMED EGGS + +Break fresh eggs into buttered custard cups and steam until set. + + +BAKED EGGS ON RASHERS OF BACON + +Have ready some thin slices of bacon fried until transparent, but not +crisp. Lay two strips of bacon on each slice of toast, arrange in a +baking-pan, break an egg over each slice of toast, and bake until the +egg is set. + + +SCRAMBLED EGGS IN CUPS + +Prepare stale rolls as for Eggs in Ambush, but bake the buttered rolls +until crisp and brown. Fill with scrambled eggs and serve immediately. + + +RICE SCRAMBLE + +Use a cupful of cold cooked rice and eight well-beaten eggs and +proceed as for other scrambles. A little milk or water may be +necessary. + + +SURPRISE EGGS + +Boil fresh eggs four minutes, skim out, plunge into cold water for an +instant, then remove the shells. Dip each egg into egg and crumbs, +then fry in deep fat. + + +JAPANESE EGGS + +Spread hot boiled rice on a platter, season with melted butter, +lemon-juice, and minced parsley. Poach six eggs and arrange them on +the rice. + + +RUMBLED EGGS + +Beat three fresh eggs with two tablespoonfuls of butter, and add a +teaspoonful of milk. Stir over a moderate fire until it puffs up, then +serve at once on buttered toast. + + +EGGS A LA WALDORF + +Beat six eggs with half a cupful of cream, half a teaspoonful of salt, +and a sprinkle of pepper. Cut two large mushrooms into dice and fry +one minute in two tablespoonfuls of butter. Pour the egg mixture over +the mushrooms and stir rapidly until it begins to thicken, then take +from the fire and beat until smooth and creamy. Serve at once on +buttered toast. + + +WHIPPED EGGS + +Beat six eggs separately, the whites to a stiff froth. Mix thoroughly, +season with salt and pepper, and pour into two quarts of salted water +at a galloping boil. Stir one minute, then drain through a fine sieve. +Serve on buttered toast and garnish with crisp rashers of bacon. + + +ESCALLOPED EGGS + +Make the cream sauce. Have ready eight hard-boiled eggs and some dried +bread crumbs. Butter ramekins, put in a layer of crumbs, then sliced +eggs, then butter in tiny dots, then sauce, and so on, until the dish +is full, having crumbs and butter on top. A little grated cheese may +be sprinkled over the top. If too dry, moisten with a little milk or +cream. Bake until brown. + + +POACHED EGGS WITH CREAMED SALMON + +Make a cream sauce and reheat in it either canned salmon, or a cupful +of salt or smoked salmon. Spread on buttered toast and lay a poached +egg on each slice. Sprinkle with minced parsley and garnish with lemon +quarters. + + +EGGS A LA MARTIN + +Boil six eggs four minutes, plunge into cold water, then remove the +shells. Arrange in a baking-dish, or in ramekins, cover with cream +sauce, sprinkle with bread crumbs and a little grated cheese, dot with +butter, and bake until brown. + + + + +OMELETS + + "_To make an omelet, you must first break eggs._"--_French + Proverb._ + + +So many different methods for making omelets are given, in works of +recognized authority, that it seems as if any one who had an egg and +an omelet pan could hardly go amiss. Yet failures are frequent, as +every omelet-maker knows. + +French writers say positively that no liquid of any sort must be added +to an omelet--that it contains eggs and eggs alone, beaten just enough +to break the yolks. American authorities add milk or water, or beat +the eggs separately, the whites to a stiff froth. One of them makes a +clear distinction between an omelet and a puffy omelet; the puffy +omelet, of course, being made by folding in the stiffly beaten whites +before cooking. Some say milk makes it tough, and others say water +makes it stringy. Suffice it to say, however, that a perfect omelet is +a matter of experience and a deft hand. All writers agree that small +omelets are more easily made than large ones, and it is better to do +it twice or even three times than to have too many eggs in one +omelet. Below are given the various methods, from which the would-be +omelet-maker may choose. All of them have the stamp of good authority. + + +OMELET--I + +Beat six eggs well, yolks and whites together. Put two tablespoonfuls +of butter into a frying-pan. When it is hot, pour in the beaten eggs, +which have been seasoned with salt and pepper. With a fork, draw the +cooked egg from the outside of the pan to the centre. As soon as it is +all thick, lift half of the omelet on to a plate, and turn the other +half over it. It should be turned while the centre is still soft, and +the fire should not be too hot. + + +OMELET--II + +Break the eggs into a bowl, add as many tablespoonfuls of cold water +as there are eggs. Beat the eggs well, then season with salt and +pepper, and pour into a thin, smooth frying-pan which contains a +tablespoonful of melted butter. With a thin knife lift the cooked +portion of the egg and allow the uncooked portion to run down into the +butter, meanwhile gently rocking the pan back and forth. When creamy, +begin at the side of the pan nearest the handle and roll the omelet, +using a little butter if needed. + + +OMELET--III + +Prepare as above, using milk instead of water. + + +OMELET--IV + +Separate the whites and yolks of the eggs. Beat the yolks till thick +and lemon colored and the whites until they stand alone. Fold together +carefully, seasoning with salt and pepper, and adding a tablespoonful +of cold water for each egg. Have two tablespoonfuls of butter in the +frying-pan. When it is hot, pour in the egg mixture and let stand +until the egg is set around the edge and a knife plunged into the +centre comes out nearly clean. Then set the pan into the oven till the +omelet puffs. Score slightly across the middle with a sharp knife, +fold, and serve at once on a hot platter. + + +OMELET AUX FINES HERBES + +Prepare Omelet I, and mix a tablespoonful of chopped parsley and +chives with the eggs before cooking. + + +PEA OMELET + +Prepare Omelet I. As soon as the eggs are in the frying-pan, add a +cupful of cooked and drained peas, arranging carefully in the +outermost half so that the other portion will fold over it. Finish as +usual. + + +OMELET WITH ASPARAGUS TIPS + +Have ready one cupful of cooked and drained asparagus tips. Prepare +according to directions given for Pea Omelet. + + +MUSHROOM OMELET + +Use fresh mushrooms, if possible. Fry, and drain on brown paper. When +the eggs are in the frying-pan, spread the mushrooms on the outermost +half of the omelet, so that the other portion will fold over it. +Finish as usual. + + +OMELET WITH TOMATO SAUCE + +Spread the outermost half of an omelet with tomato sauce, fold, and +finish as usual. + + +OMELET AU FROMAGE + +Prepare Omelet I, adding half a cupful of grated Parmesan cheese, or +dried and grated American cheese, to the egg mixture. + + +HAM OMELET + +Have ready one cupful of cooked ham, very finely minced. Spread on +half of the omelet and fold the other part over it. + + +OYSTER OMELET + +One cupful of cooked oysters, minced or not, as preferred. Lay on half +of the omelet and fold. + + +CLAM OMELET + +See Oyster Omelet. + + +SHRIMP OMELET + +One cupful of cooked and shredded shrimps. See Oyster Omelet. + + +CRAB OMELET + +One cupful of minced cooked crab meat. See Oyster Omelet. + + +LOBSTER OMELET + +One cupful of cooked and shredded lobster. See Oyster Omelet. + + +TOMATO OMELET + +One half cupful of stewed and strained tomatoes, or of fresh tomatoes +peeled and rubbed through a sieve. Spread on the outermost half of the +omelet, sprinkle with salt and pepper, and fold. + + +DRIED BEEF OMELET + +One cupful of dried beef, shredded or minced. Cook five minutes in +boiling water, drain in a cloth, spread on the outermost half of the +omelet, and fold. + + +KIDNEY OMELET + +Cut the kidneys into inch pieces, fry, drain, and finish as for +Mushroom Omelet. + + +CHICKEN LIVER OMELET + +One cupful of cooked chicken livers, cut in small pieces. See Oyster +Omelet. + + +SAUSAGE OMELET + +Spread the outer portion of an omelet with cooked sausage meat and +fold as usual. + + +SARDINE OMELET + +Rub to a paste with melted butter and lemon-juice enough sardines to +make half a cupful. Spread thinly on the outer half of an omelet, and +fold. + + +CHEESE OMELET II + +Spread one cupful of grated cheese, Swiss, American, or Parmesan, on +the outer portion of an omelet when the eggs are first put in the +pan. Cook and fold as usual. + + +BLAZING OMELET + +Make a plain omelet. Pour over it rum, kirsch, or brandy, ignite, and +send to the table blazing. Serve as soon as the fire has gone out. + + +BACON OMELET + +Cook a plain omelet in bacon fat instead of in butter and garnish with +crisp rashers of bacon. + + +BACON OMELET II + +Fry one cupful of minced bacon until crisp, drain off the fat, spread +the bacon on half the omelet, and fold. + + +BREAD OMELET + +Soak half a cupful of bread crumbs in half a cupful of milk and mix +with the eggs before cooking. + + +OMELET A LA CREME + +Make the cream sauce. Mix half a cupful of it with the omelet before +cooking. Spread the rest of it on the outermost half of the omelet, +finish, and fold as usual. + + +JELLY OMELET + +Spread half of an omelet thinly with jelly--crabapple, currant, +gooseberry, or quince, and fold. + + +SPANISH OMELET + +Cook until thick one half can of tomatoes, one grated onion, one very +finely minced bean of garlic, and one minced green pepper. Season with +salt and paprika, spread on half the omelet, and fold. + + +TONGUE OMELET + +Have ready a cupful of cold cooked tongue, minced or shredded. Spread +on half the omelet, and fold. + + +CHICKEN OMELET + +One cupful of cold cooked chicken, shredded or minced. Spread on half +of the omelet, and fold. + + +CAULIFLOWER OMELET + +One cupful of cold cooked cauliflower, with its sauce. Cut fine, +spread on half the omelet, and fold. + + +ANCHOVY OMELET + +Add a teaspoonful of anchovy paste to half a cupful of melted butter. +Mix thoroughly, spread on half the omelet, and fold. + + +POTATO OMELET + +One cupful of cooked potatoes, creamed or fried, cut in dice. Spread +on half the omelet, sprinkle with salt, pepper, and minced parsley, +and fold. + + * * * * * + +Almost any left-over can be advantageously used in an omelet. Fish, +especially salt fish, meats, and vegetables, in quantities of half a +cupful or more, preserved and fresh fruits, cereals--everything but +soups, salads, and puddings. Roughly speaking, any omelet mixture can +be added to the eggs before cooking, but as a general rule, it is +better to spread it on half of the omelet and fold the other half over +it, as otherwise the omelet is more likely to be heavy. + +Sweet omelets are delicious. A teaspoonful of powdered sugar should be +added to the eggs before cooking, and the fruit, jam, jelly, or +preserves should be very thinly spread, as flavor is desired, not a +dessert. Fresh fruits are cut fine and sprinkled with powdered sugar, +spread on half the omelet, and the other half folded over. In the case +of juicy fruits, such as oranges, the juice of the fruit is carefully +saved and poured over the folded omelet just before serving. + +Among the fresh fruits suitable for omelets are Apricots, Bananas, +Blackberries, Cherries, Gooseberries, Grapefruit, Plums, +Huckleberries, Oranges, Pineapples, Peaches, Raspberries, and +Strawberries--all crushed very fine and sweetened; the juice, if any, +being poured over the omelet. + +Among the stewed and preserved fruits are Apples, Apricots, Cherries, +Currants, Figs, Gooseberries, Peaches, Pears, Plums, Quinces, Rhubarb, +and the various fruit jams. Rum or brandy poured over the omelet and +set on fire just before serving is a pleasant addition to many of the +fruit omelets, Fig especially. + + + + +QUICK BREADS + + +People who can eat hot breads for breakfast are always sorry for those +who cannot. Quite often the internal dissension ascribed to the hot +bread is due to something else, or to an undesirable combination of +food elements in one and the same meal. Besides, hot bread is so good +that it is sometimes eaten too quickly. This hint is of medical origin +and is worth consideration. Almost any hot bread will be found +harmless when baked a second time. + + +BAKING POWDER BISCUIT + +Four cupfuls of sifted flour, shortening the size of an egg,--equal +parts of butter and lard preferred,--two heaping teaspoonfuls of +baking powder, and a pinch of salt. Mix thoroughly, rubbing with the +finger-tips till the flour is granular, like corn-meal. Add cold sweet +milk to make a dough as soft as can be handled, roll out an inch +thick, cut into rounds with a biscuit cutter, and bake in a hot oven. +The dough must be handled as little as possible after putting in the +milk. + + +QUICK BISCUIT + +Two cupfuls of buttermilk, or of sour milk, a teaspoonful of baking +soda, a tablespoonful of melted butter or lard, and flour to make a +soft dough. Handle as little as possible, roll out, cut into circles +with a biscuit cutter, and bake in a quick oven. + + +BUTTERMILK BISCUIT + +Sift four cupfuls of flour, add a tablespoonful of melted lard, a +pinch of salt, a teaspoonful of soda, and enough buttermilk to make a +soft dough. Roll thin, handling as little as possible, cut into +rounds, and bake in a quick oven. + + +EGG BISCUIT + +Sift three cupfuls of flour, add a teaspoonful of salt, a +tablespoonful of sugar, two eggs well beaten, a tablespoonful of +melted lard, and a cupful of sweet milk to which has been added half a +teaspoonful each of soda and cream of tartar. Work to a smooth dough, +roll out half an inch thick, cut into circles with a biscuit cutter, +and bake on buttered pans. + + +SOUR MILK BISCUIT + +Four cupfuls of flour, one teaspoonful of soda, one teaspoonful of +salt, one tablespoonful of butter or lard, and two cupfuls of sour +milk. Or, leave out the butter and use sour cream. Mix the salt and +soda with the flour and sift it. Rub in the shortening, mix with the +milk, roll the dough half an inch thick, and cut into rounds with a +biscuit cutter. Bake from twelve to fifteen minutes in a quick oven. + + +NEW YORK BISCUIT + +Two eggs well beaten, one cupful of milk, one tablespoonful of melted +lard, a pinch of salt, two teaspoonfuls of baking powder and four +cupfuls of sifted flour. Roll out, cut into circles, and bake in a hot +oven. + + +SOUTHERN BATTER BREAD + +Half a cupful of cold boiled rice, two eggs beaten separately, two +cupfuls of corn-meal, one tablespoonful of lard or butter, melted, a +teaspoonful of salt, and two cupfuls of milk. Beat together till +thoroughly mixed and bake quickly in buttered muffin-rings or in +shallow baking-tins. + + +SPOON BREAD + +Pour one cupful of boiling water over one cupful of white corn-meal. +Add a pinch of salt, one cupful of cold boiled rice, three eggs, well +beaten, two teaspoonfuls of baking powder, and a cupful and a half of +milk. Mix thoroughly and pour two inches deep into a buttered earthen +baking-dish and bake till done. It should be like a baked custard and +is served from the dish with a spoon. Cereals other than rice may be +used, especially cerealine. + + +KENTUCKY BATTER BREAD + +Two cupfuls of corn-meal, three eggs well beaten, one teaspoonful of +salt, and one tablespoonful of melted butter. Mix with enough milk to +make a thin batter. Pour into shallow buttered tins and bake about +forty-five minutes in a quick oven. + + +SOFT BATTER BREAD + +Two cupfuls of sweet milk, two cupfuls of buttermilk, one cupful of +white corn-meal, half a teaspoonful of soda, one teaspoonful of salt, +three eggs, and one tablespoonful of melted butter. Boil the milk and +add the meal slowly, making a mush, then add the salt and butter, and +cool. Add the eggs and a tablespoonful of milk in which the soda has +been dissolved. Bake in a buttered pan in a moderate oven. + + +COLONIAL BREAKFAST BREAD + +One cupful of flour, half a teaspoonful of salt, two cupfuls of rich +milk, and seven eggs, well beaten. Bake in a buttered cake-tin and +serve quickly. + + +ENGLISH BUNS + +Rub half a cupful of butter into two cupfuls of flour, mix with a +teaspoonful of salt and two of baking powder. Add three tablespoonfuls +of sugar and half a cupful of cleaned currants. Mix well, add two +eggs, well beaten, and enough milk to make into a dough. Roll out, cut +into rounds with a biscuit cutter, and bake in a slow oven. The buns +should be an inch thick when put into the oven. + + +SOUTHERN CORN PONE + +Two cupfuls of yellow corn-meal, one cupful of flour, two cupfuls of +milk, two teaspoonfuls of baking powder, one tablespoonful each of +lard and butter, melted, and two well-beaten eggs. Mix thoroughly, +spread thinly on a buttered baking-pan, and bake in a moderate oven. + + +SOUTHERN CORN PONE--II + +Four cupfuls of corn-meal, one teaspoonful of salt, one tablespoonful +of melted lard, and enough cold water to make a soft dough. Mould into +thin oblong cakes and bake quickly in a well-buttered pan. + + +SOUTHERN CORN PONE--III + +One and three quarter cupfuls of white corn-meal, half a teaspoonful +each of salt and soda, two tablespoonfuls of melted butter, one egg, +well beaten, and one cupful of buttermilk. Bake in a buttered pan for +half an hour. + + +CORN MUFFINS + +Sift together three quarters of a cupful of corn-meal and the same of +flour, half a teaspoonful each of salt and soda, and a tablespoonful +of sugar. Mix with one egg, well beaten, and one cupful of thick sour +milk. Bake from twenty to thirty minutes in well-buttered muffin-tins. + + +CORN MUFFINS + +Make as Oatmeal Gems and bake in muffin-tins. + + +CORN MUFFINS--II + +Mix one cupful of corn-meal with one cupful of boiling water, spread +with butter, and let stand over night. In the morning, mix with one +tablespoonful of sugar, two eggs, well beaten, three quarters of a +cupful of sour milk, and one cupful of flour, sifted in with half a +teaspoonful each of salt and soda. Bake half an hour in buttered +muffin-rings. + + +CORN BREAD + +Two heaping cupfuls of corn-meal, one cupful of flour, three eggs +beaten separately, one tablespoonful of melted lard, two of sugar, +two and a half cupfuls of milk, one teaspoonful of salt, and two of +baking powder. Sift the dry materials into the milk, eggs, and +shortening. Beat thoroughly, and bake half an hour in a buttered tin. + + +JOHNNY CAKE + +One cupful of sweet milk, one cupful of buttermilk, one teaspoonful of +salt, one of soda, and one tablespoonful of melted butter. Add enough +corn-meal to roll into a sheet half an inch thick. Lay on a buttered +baking-pan and bake till brown and crisp, basting occasionally with +melted butter meanwhile. Break instead of cutting, and serve hot. + + +CORN DODGERS + +Pour two cupfuls of boiling water over two cupfuls of corn-meal. Add a +pinch of salt and drop by spoonfuls in a well-buttered shallow pan. +Dot with butter and bake till crisp and brown, or bake on a griddle. + + +NEW ENGLAND CORN DODGERS + +Two cupfuls of white corn-meal, two pinches of salt, and a teaspoonful +of sugar sifted together. Dampen with boiling water and thin with cold +milk to a batter which will keep its shape on a griddle. Butter the +griddle and drop the batter on by spoonfuls. Put dots of butter on +each dodger, and when crisp and brown on one side turn and brown on +the other. Keep hot in the oven a few minutes before serving. + + +CORN DODGERS--III + +Mix a teaspoonful of salt with two cupfuls of corn-meal. Pour over it +enough boiling water to moisten and let stand ten minutes. Add three +eggs, beaten separately, one cupful of milk, and a teaspoonful of +baking powder. Thin with more milk if necessary and bake on a buttered +griddle. Ham or bacon fat may be used in place of butter. + + +SOUTHERN HOECAKES + +Add a teaspoonful of salt and a heaping teaspoonful of baking powder +to one cupful and a third of corn-meal. Beat the yolks of two eggs +until light, add a cupful of milk and beat hard for a few moments, +then add the whites of the eggs beaten to a stiff froth. Put a +tablespoonful of lard into a spider and drop in the batter by +spoonfuls, turning when done on one side. Serve very hot. + + +CORN BREAD--II + +One cupful of corn-meal, a teaspoonful each of salt and baking powder, +a tablespoonful of butter or lard, melted, three eggs and a cupful +and a half of milk. Mix the salt with the meal, beat the eggs, mix +with the milk and pour over the meal, then sift in the baking powder, +beat hard, and add the melted butter last. Pour into a baking-pan and +bake in a hot oven. + + +CORN MUFFINS--III + +One cupful of corn-meal, two cupfuls of buttermilk, a pinch of salt, +one teaspoonful of soda, one egg, and a tablespoonful of melted lard. +Beat the eggs, add the soda to the milk and lard, then mix with the +meal. Bake in hot buttered muffin-rings filled half full. + + +CORN AND RICE MUFFINS + +Two cupfuls of buttermilk, one cupful of white corn-meal, one +teaspoonful of soda, a pinch of salt, one egg, half a cupful of cream, +and half a cupful of boiled rice. Mash the rice, add the salt, egg, +and cream, then the buttermilk mixed with the soda, then the meal. +Bake in buttered muffin-pans in a quick oven. + + +BREAKFAST CORN BREAD + +Two cupfuls of corn-meal, two cupfuls of sifted flour, one +tablespoonful of sugar, one tablespoonful of lard or butter, one +teaspoonful of salt, three teaspoonfuls of baking powder, two cupfuls +of milk, and three eggs well beaten. Sift the dry ingredients and rub +in the cold butter. Beat the eggs separately, the yolks with the milk, +then the dry ingredients, and add the whites of the eggs last. Bake +about half an hour in buttered shallow pans. + + +APPLE JOHNNY CAKE + +Mix two cupfuls of corn-meal with half a cupful of sugar, a pinch of +salt, and a teaspoonful of cream of tartar. Dissolve half a +teaspoonful of soda in a cupful and a half of milk, stir in, and add +three peeled and cored apples sliced very thin. Bake in a buttered +shallow tin thirty-five minutes in a moderate oven. + + +CORN MUFFINS--IV + +Beat two eggs very light, add one tablespoonful of melted butter, +three tablespoonfuls of corn-meal, one teaspoonful of brown sugar, one +heaping tablespoonful of flour, half a teaspoonful of baking powder +and one cupful of milk. Mix thoroughly, pour into buttered +muffin-tins, and bake in a quick oven. + + +CORN DODGERS--IV + +Two cupfuls of corn-meal, one cupful of sour milk or buttermilk, one +pinch of salt, one teaspoonful of soda, one egg well beaten. Bake on a +hot griddle. + + +CORN MUFFINS--V + +One cupful of yellow corn-meal, one cupful of flour, one heaping +tablespoonful of sugar, one heaping teaspoonful of baking powder, one +egg, well beaten, one cupful and a half of sweet milk, and a pinch of +salt. Beat hard and bake in well buttered muffin-pans. + + +CORN PUFFS + +Sift together one and two thirds cupfuls of flour, one cupful of meal, +and two level teaspoonfuls of baking powder. Rub two tablespoonfuls of +butter to a cream with three tablespoonfuls of sugar, add three +well-beaten eggs and two cupfuls of milk. Combine mixtures, beat +thoroughly, pour into well-buttered muffin-tins and bake. + + +FRUIT CORN MUFFINS + +Two cupfuls of yellow corn-meal, one cupful of flour, two +tablespoonfuls of sugar, a pinch of salt, two teaspoonfuls of baking +powder, one tablespoonful of melted butter, two eggs, well beaten, one +and one half cupfuls of milk, and one cupful of fruit. Dates, figs, +prunes, or other fruits may be used. Stones should be removed and the +fruit cut fine. Bake in well-buttered muffin-pans for about twenty +minutes. + + +CORN AND HOMINY MUFFINS + +Mash one cupful of cold boiled hominy with one cupful of corn-meal. +Add a pinch of salt, a tablespoonful of sugar, a teaspoonful of baking +powder, a tablespoonful of melted butter, one egg, well beaten, and +one cupful of milk. Beat hard for five minutes, pour into buttered +gem-pans, and bake fifteen or twenty minutes in a hot oven. + + +SOFT CORN BREAD + +One cupful of corn-meal, one cupful of sour milk, a pinch of soda, one +cupful of sweet milk, a tablespoonful of melted butter, a pinch of +salt, and two well-beaten eggs. Mix thoroughly and bake in a deep +baking-dish, well buttered. + + +FLORIDA CORN BREAD + +One cupful of buttermilk, one cupful of sweet milk, one half +teaspoonful of soda, two eggs, one cupful of corn-meal, and one +teaspoonful of salt. Mix the buttermilk, sweet milk, and soda +together, and when the soda is thoroughly dissolved, pour the milk +over the beaten eggs. Add the corn-meal and beat thoroughly. Spread +lard over the bottom and sides of the baking-tin, place in the oven +until very hot, then pour in the batter and bake in a quick oven until +a delicate brown. + + +CHARLESTON BREAKFAST CAKE + +Beat together one cupful of sugar and one tablespoonful of melted +butter. Add two eggs, beaten very light, a pinch of salt, a grating of +nutmeg, and one cupful of milk. Sift in two cupfuls of flour and three +level teaspoonfuls of baking powder. Bake in hot buttered muffin-tins +or in a shallow baking-pan. + + +DATE GEMS + +One cupful of dates, seeded and chopped fine, two cupfuls of milk, two +tablespoonfuls of melted butter, one heaping teaspoonful of baking +powder, three cupfuls of flour, and one egg well beaten. Mix the egg +and milk, sift the dry ingredients together, add the chopped dates, +and combine mixtures. Beat hard and bake in well-buttered gem-irons +for about twenty minutes. Figs or prunes may be used instead of dates. + + +GRAHAM BISCUIT + +Three cupfuls of Graham flour, one cupful of white flour, three +cupfuls of milk, two tablespoonfuls of lard, one heaping tablespoonful +of sugar, a pinch of salt and two heaping teaspoonfuls of baking +powder. Mix and bake like Baking Powder Biscuits. + + +GRAHAM PUFFS + +Two cupfuls of Graham flour, four cupfuls of boiling milk, and a +teaspoonful of salt. The dough should be as soft as it can be handled. +Roll an inch thick, cut into circles, arrange on a buttered pan and +bake in the hottest kind of an oven. If the oven is right, they will +be very light. + + +GRAHAM MUFFINS + +Prepare like Rye Muffins, using Graham flour or meal instead of rye +meal. A teaspoonful of caraway seed is sometimes added to Rye Muffins. + + +GRAHAM DROP CAKES + +Sift together a cupful and a half of Graham meal, half a teaspoonful +each of salt and soda, and a quarter of a cupful of brown sugar. Add +enough sour milk to make a stiff batter. Drop by spoonfuls on a +buttered baking-tin and bake a quarter of an hour in a quick oven. + + +GRAHAM MUFFINS--II + +Four cupfuls of Graham flour, one tablespoonful of brown sugar, one +teaspoonful of salt, two heaping teaspoonfuls of baking powder, one +egg, well beaten, and two cupfuls of milk. Sift the dry ingredients +together, add the beaten egg and milk, mix thoroughly, fill +well-buttered muffin-tins two thirds full and bake in a hot oven about +twenty minutes. + + +HOMINY MUFFINS + +Two cupfuls of cold fine hominy, three eggs, three cupfuls of sour +milk, half a cupful of melted butter, two tablespoonfuls of sugar, one +teaspoonful of baking soda dissolved in hot water, and flour to make a +good batter--probably about a cupful and a half. Add the milk to the +hominy, then the salt, sugar, butter, and eggs, then the soda, and the +flour last. Bake in a quick oven. + + +HOMINY DROP CAKES + +Two cupfuls of cold boiled hominy, one tablespoonful of cold water, +two eggs, well beaten, a pinch of salt, and a teaspoonful of baking +powder sifted into enough flour to make a good batter. Drop by +spoonfuls on a buttered baking-sheet and bake brown in a quick oven. + + +MUFFINS--I + +Sift together four cupfuls of flour, a teaspoonful of salt, and two +heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar. +Stir in two cupfuls of milk, four eggs well beaten, and three +tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in +muffin-tins. Half of this recipe is sufficient for a small family. + + +MUFFINS--II + +Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of +sugar, one heaping teaspoonful of baking powder, a pinch of salt, and +two tablespoonfuls of melted butter. Sift the dry ingredients +together, beat the eggs till very light, mix with the milk and melted +butter. Sift the dry mixture gradually into the milk and eggs, +stirring constantly. Bake twenty-five minutes in muffin-tins. + + +CREAM MUFFINS + +Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten +separately, two tablespoonfuls of shortening, melted--equal parts of +butter and lard. Bake in buttered muffin-rings half full of the batter +and serve immediately. + + +BUTTERMILK MUFFINS + +Four cupfuls of buttermilk, or of curdled milk, two eggs, a +teaspoonful of soda dissolved in a little hot water, a teaspoonful of +salt, and enough sifted flour to make a good batter. Mix thoroughly, +adding the soda last. Bake in a quick oven. + + +MUFFINS--III + +Sift together two cupfuls of flour, two tablespoonfuls of baking +powder, a pinch of salt, and a tablespoonful of sugar. Add one +tablespoonful of melted butter or lard, one cupful of milk, and one +egg well beaten. Mix thoroughly and bake quickly in muffin-rings. + + +MUFFINS--IV + +Make like Muffins V, using a quarter cupful each of sugar and melted +butter, and two or three eggs, well beaten. + + +BLUEBERRY MUFFINS + +Use any muffin mixture, lessening slightly the quantity of milk. Add a +cupful of blueberries and bake quickly. + + +MUFFINS--V + +Four cupfuls of flour, three eggs, beaten separately, the whites very +stiff, three cupfuls of milk, and a pinch of salt. Beat hard until +thoroughly mixed and bake in a quick oven. + + +MUFFINS--VI + +Six cupfuls of flour, two eggs well beaten separately, two rounded +teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful +of salt. Sift the dry materials, mix with the eggs and milk, beat +hard, and bake in muffin-tins in a quick oven. + + +CEREALINE MUFFINS + +Three fourths of a cupful of flour, a pinch of salt, one egg, well +beaten, one cupful of cerealine, and one cupful of milk. Bake in +buttered muffin-pans. + + +BATTER MUFFINS + +Three cupfuls of sour milk and one teaspoonful of soda beaten +together. Beat the yolks of three eggs and add to the milk, then stir +in a pinch of salt and flour enough to make a moderately stiff batter. +Beat the whites of the eggs to a stiff froth and fold in the last +thing. Bake in buttered muffin-tins. + + +SOUTHERN MUFFINS + +Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, +and a teaspoonful of melted butter. Beat the eggs separately, then add +the milk and butter to the yolks, then the flour, then the stiffly +beaten whites. Bake in hot buttered muffin-tins. + + +MUFFINS--VII + +Two cupfuls of flour, two teaspoonfuls of baking powder, one +teaspoonful of salt, two tablespoonfuls of melted butter, two +tablespoonfuls of sugar, one cupful of milk and one egg, well beaten. +Bake in buttered muffin-tins. + + +MUFFINS--VIII + +Four cupfuls of flour, two and one half cupfuls of milk, three eggs, +beaten separately, two tablespoonfuls of butter, one teaspoonful of +salt, one tablespoonful of sugar, and three teaspoonfuls of baking +powder. Sift the dry ingredients together, add the melted butter and +the beaten yolks to the milk, combine the two mixtures, and add the +well-beaten whites of the eggs last. Fill buttered muffin-rings two +thirds full and bake in a hot oven about twenty minutes. Serve +immediately. + + +SOUR MILK MUFFINS + +Three cupfuls of sour milk, three cupfuls of flour, two eggs, well +beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the +dry ingredients together, add the milk, then the eggs, and bake in +buttered muffin-tins in a hot oven. + + +WHITE MUFFINS + +One tablespoonful of soft butter, two tablespoonfuls of sugar, rubbed +to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of +milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of +baking powder. Beat thoroughly and bake in buttered muffin-tins in a +moderate oven. + + +ENTIRE WHEAT MUFFINS + +Sift thoroughly, with three cupfuls of entire wheat flour, two +tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful +of sugar. Add one and one half cupfuls of sweet milk in which the +well-beaten yolk of an egg has been stirred, and two tablespoonfuls of +melted butter. Add the white of the egg, beaten to a stiff froth, mix +thoroughly, and bake about twenty minutes in hot buttered muffin-pans +in a moderate oven. + + +HONEY MUFFINS + +Sift together three cupfuls of flour, three heaping teaspoonfuls of +baking powder, and a pinch of salt. Add two tablespoonfuls of melted +butter, three eggs well beaten, one cupful of strained honey, and one +cupful of milk. Bake in well-buttered muffin-tins. + + +GEORGIA MUFFINS + +One cupful of milk, one egg, well beaten, two cupfuls of flour, a +pinch of salt, and a teaspoonful of baking powder. Mix thoroughly, +and bake in buttered gem-irons made piping hot before the batter is +put in. + + +BLUEBERRY MUFFINS--II + +One cupful of sugar, two eggs, one cupful of milk, two teaspoonfuls of +baking powder, butter the size of an egg, melted, and two cupfuls of +flour sifted with the baking powder. Add two cupfuls of blueberries, +stir thoroughly, and bake in buttered muffin-tins in a quick oven. + + +SWEET MUFFINS + +One half cupful of butter and one half cupful of sugar rubbed to a +cream. Add two eggs, well beaten, and mix thoroughly. Add one cupful +of sweet milk and stir and mix thoroughly. Sift three and three +fourths cupfuls of flour and three rounded teaspoonfuls of baking +powder into the muffin mixture, beat again, pour into hot buttered +gem-pans, and bake about half an hour. + + +PERFECTION MUFFINS + +Mix together three cupfuls of flour, one cupful of corn-meal, two +teaspoonfuls of baking powder, one tablespoonful of sugar, and one +teaspoonful of salt. Work in one heaping tablespoonful of butter or +lard, add three well-beaten eggs and two cupfuls of milk. Beat +quickly into a firm batter. Bake in well-buttered muffin-tins. + + +NEW HAMPSHIRE MUFFINS + +Beat together three eggs and one cupful of milk. Add a pinch of salt +and one teaspoonful of powdered sugar. Sift together two cupfuls of +flour and one heaping teaspoonful of baking powder. Combine mixtures, +beat well, and bake in hot buttered gem-irons. The cups should be +about half full of the batter and the oven only moderately hot. + + +OATMEAL GEMS + +Pour one cupful of boiling water over one cupful of steam-cooked +oatmeal and let it stand over night. Mix one cupful of flour, two +teaspoonfuls of baking powder, and a half a teaspoonful of salt. Sift, +mix with the soaked oatmeal, and add enough flour to make a batter +that will drop easily from the spoon. Bake in buttered muffin-pans. + + +POPOVERS + +One cupful of flour, measured after sifting, one egg, unbeaten, one +cupful of milk, and a pinch of salt. Butter a gem-pan and put it into +a hot oven. Mix all the ingredients together, stirring hard with a +wooden spoon. When the pan is hissing hot, pour in the batter, filling +each compartment half or two thirds full. Bake in a very hot oven till +well puffed and golden brown, cover with a paper and finish baking. +This quantity makes a dozen popovers. + + +POPOVERS--II + +Two eggs, well beaten, one cup of flour, one cupful of milk, one +teaspoonful of salt. Prepare as above and bake in buttered custard +cups. + + +FRUIT POPOVERS + +Make the batter for Popovers I. Drop a piece of banana, a few +blueberries, or a bit of preserved fruit or jam, or a steamed fig into +each small cup of batter, which will rise in the cup and almost cover +the fruit. These may be served with a simple syrup in place of +pancakes or waffles. + + +PUFFS + +Boil two cupfuls of milk with half a cupful of butter. Stir in one +cupful and a half of sifted flour and let cool. Beat five eggs +separately and add. Fill buttered custard cups half full of the batter +and bake in a quick oven. Serve on a hot plate and sprinkle with sugar +if desired. + + +RICE MUFFINS + +One cupful of cold boiled rice, two cupfuls of flour, two eggs, beaten +separately, two tablespoonfuls of lard or butter, a teaspoonful of +salt, and milk enough to make a thin batter. Beat hard and bake in a +quick oven. + + +RICE MUFFINS--II + +One cupful of milk, one and one half cupfuls of flour, half a cupful +of cold boiled rice, two level teaspoonfuls of baking powder, a pinch +of salt, a teaspoonful of sugar, a heaping teaspoonful of butter, and +one egg well beaten. Mix the dry ingredients, then melt the butter and +rub it into the rice, add the egg, then the milk. Combine the two +mixtures, beat well, and bake twenty-five minutes in buttered +muffin-tins in a moderate oven. + + +RYE MUFFINS + +Sift together one cupful each of rye meal and white flour, add two +teaspoonfuls of baking powder, a pinch of salt, and a tablespoonful of +sugar. Mix with one egg, well beaten, and one cupful of milk. Bake in +buttered muffin-rings. + + +RYE CRISPS + +One cupful of rye meal and one half cupful of white flour. Sift into a +bowl with one teaspoonful of baking powder and mix thoroughly with +one third of a cupful of finely minced beef suet. Add half a +teaspoonful of salt, and enough milk to make a soft dough that may be +easily handled with a spoon. Have well-buttered muffin-tins piping +hot. Fill them two-thirds full and bake quickly in a very hot oven. +They should be done in from twelve to fifteen minutes. + + +SALLY LUNN + +Four cupfuls of sifted flour, four eggs, beaten separately, one cupful +of milk, one cupful of melted butter and lard, equal parts, one +teaspoonful of salt, two heaping teaspoonfuls of baking powder. Mix, +adding the whites the last thing. Bake in muffin-rings. + + +SCONES + +Spread a rich biscuit or muffin dough in a well-buttered pan, mark +deeply into squares, brush with the yolk of an egg, and sprinkle with +sugar. + + +SNOW BALLS + +Make a batter of one cupful of cream--the top of milk will do +nicely--two tablespoonfuls of sugar, the yolks of four eggs, a heaping +teaspoonful of baking powder, and flour enough to mix. Add the whites +of the eggs last, beaten to a stiff froth. Fill buttered cups two +thirds full, and bake in a hot oven. + + +SCOTCH SCONES + +Four cupfuls of sifted flour, one cupful of buttermilk, one +tablespoonful of butter, one tablespoonful of sugar, one half +teaspoonful of baking soda, and one half teaspoonful of salt. Rub the +butter into the flour, add the sugar and salt, stir the soda into the +buttermilk, and mix with the flour. Roll into a thin sheet, cut into +triangles, and bake about thirty-five minutes on a floured tin. Just +before they are done, rub a cloth dipped in milk over the tops and put +back into the oven to glaze. + + * * * * * + +Note.--Sour milk may be made from fresh by keeping the milk some hours +in a warm place, or, more quickly, by adding a little lemon-juice or +vinegar to the amount of milk required. + + + + +RAISED BREAKFAST BREADS + + +Although many recipes included in this section may seem, at first +glance, to be unsuitable for breakfast on account of the length of +time taken for rising, there are ways in which the time can be +considerably shortened. + +A competent authority says that any mixture for rolls or muffins can +be made ready for its second rising at night, and kept over night in +any place where the dough will not freeze, or where the temperature is +not so high as to cause too rapid rising and consequent souring of the +dough. + +Moreover, rolls or muffins may be baked in the afternoon until done +thoroughly, but not brown, wrapped in a cloth, and put away in a cool +place. In the morning, they need only to be rubbed with melted butter +and set into a hot oven for a very few moments. They will come out +crisp and flaky, and free from all objections on the score of +indigestibility. Bread twice baked is always much more digestible than +fresh bread. + +Brioche, the most delicious of all hot breads, needs to stand in the +refrigerator over night, and the second process is a quick one when +the paste is once made. The paste will keep a week or more in a very +cold place, and be the better for it. It is a French dough, for which +many complicated recipes are given, but the following will be found +satisfactory, and not difficult after one or two trials. + + +BRIOCHE PASTE + +One cake of compressed yeast, a pinch of salt, one and one fourth +cupfuls of butter, four cupfuls of flour, one tablespoonful of sugar, +two tablespoonfuls of warm water, and seven eggs. Dissolve the yeast +in the water, adding a little more water if necessary, and rubbing the +yeast cake with a spoon until thoroughly dissolved. Stir in enough +sifted flour to make a stiff dough, rolling and patting with the hands +until thoroughly mixed. Drop this ball of paste into a kettle of warm +water and let stand in a moderate temperature until it has a little +more than doubled in bulk. (Some recipes for Brioche say that the ball +of paste should be light enough to float.) Put the remainder of the +four cupfuls of flour into a mixing bowl, add the sugar, salt, and +butter, softened but not melted, and four of the eggs, unbeaten. With +the hand mix carefully to a paste, beat smooth, and add the rest of +the eggs, unbeaten, one at a time. Take the ball of paste, when +light, out of the warm water with a skimmer, and, still using the +hand, incorporate it carefully with the egg mixture, folding the two +together as lightly as possible. Let rise, in a moderate temperature, +until double in bulk. Then turn the paste on a floured board and pat +and fold with the hands until smooth in texture and inclined to stay +in shape. Let rise once more until very light, then put into the +refrigerator and let stand over night. + + +BRIOCHE ROLLS + +Roll a large lump of Brioche dough into a thin sheet on a floured +board or pastry slab, working lightly and quickly, spread with +softened butter, and fold so that the paste will be in three layers. +Cut in strips an inch wide and twist, working from the ends, and +arrange in circles on a baking-sheet, the ends of the strips pointing +inward. The rolls should be very close together in the pan. Beat the +yolk of an egg, dilute it with as much milk, and brush the rolls with +the mixture. Let them rise a few minutes, then bake about half an hour +in a moderate oven. A little sugar and water may be spread over the +tops if desired. + + +BRIOCHE BUNS + +Shape the chilled paste into small balls, and put a bit of citron or a +few raisins on the top of each one. Let rise a few moments and bake +half an hour in a moderate oven. + + +BRIOCHE BREAKFAST CAKE + +Butter a round cake-tin which has a tube in the centre, fill it half +full of chilled Brioche paste, and let rise till the pan is two thirds +full. Bake in a moderate oven and turn out. It should be torn apart +with the fingers--not cut. + + +BATH BUNS + +Dissolve a cake of yeast in two cupfuls of warm water. Add enough +flour to make a moderately stiff sponge, let rise about two hours. +Cream together one half cupful each of butter and sugar, add one +cupful of lukewarm milk, a pinch of salt, and two eggs, well beaten. +Mix with the sponge, let rise an hour longer, then knead, shape into +buns, arrange close together in a baking-pan, and let rise till very +light. Bake in a moderate oven. + + "_Bath Bunny, Currant Bunny, sang a comic song, + Bath Bunny, Currant Bunny, sang it loud and long; + When his friends had told him that he gave them all a pain, + Bath Bunny, Currant Bunny, sang it twice again._" + + Louis Wain. + + +ENGLISH BATH BUNS + +Dissolve half a cake of compressed yeast in one cupful of milk, and +add two cupfuls of flour, or enough to make a sponge. Let rise until +light, then add two thirds of a cupful of melted butter and four eggs, +well beaten. Knead and let rise again for about an hour. Make into +balls the size of a small apple and press into each one some currants +and bits of candied peel. Let rise ten or fifteen minutes in a warm +place, sprinkle with sugar, and bake. + + +HOT CROSS BUNS + +Rub one half cupful of butter into eight cupfuls of sifted flour, then +add half a cake of compressed yeast dissolved in three cupfuls of +scalded milk. Let rise two hours. Work into the sponge one cupful of +sugar, one cupful of cleaned currants, and half a nutmeg grated. +Knead, shape into buns, arrange in pans, score deeply with a cross, +brush with butter, and let rise fifteen minutes. Bake forty-five +minutes in a brisk oven. This is the genuine English recipe, and the +buns are good at any time, but the cross is made only on Good Friday, +or for Easter. + + +RISEN MUSH MUFFINS + +One cupful of hominy, cerealine, corn-meal mush, oatmeal, rice, or +other left-over cooked cereal, one teaspoonful of butter, one +tablespoonful of sugar, one pinch of salt, one fourth of a cake of +yeast (compressed) dissolved in one cupful of scalded milk, and two +cupfuls of sifted flour. Mix thoroughly and let rise over night. In +the morning, beat well and fill well-buttered muffin-pans half full. +Let rise until double in bulk, then bake half an hour. + + +FINGER ROLLS + +Mix one cupful of scalded milk with one tablespoonful of butter. When +cool, add a teaspoonful of sugar, a pinch of salt, and one half cake +of yeast dissolved in half a cupful of warm water. Add enough flour to +make a soft dough--about three cupfuls. Mix thoroughly, knead for +fifteen minutes, and set to rise in a warm place for three or four +hours. When light, knead again, shape into balls, and roll into +cylinders on a floured board, pointing the ends. Arrange in a shallow +pan, and let rise until double in size--about an hour--glaze with +beaten egg, and bake fifteen minutes in a hot oven. + + +SOUTHERN ROLLS + +Six cupfuls of flour, two eggs, one cake of compressed yeast, one +cupful of milk, two tablespoonfuls of lard, melted, and a teaspoonful +of salt. Mix as other sponges, let rise five hours, knead, shape into +rolls, let rise two hours longer, and bake about twenty minutes. + + +FRENCH ROLLS + +Eight cupfuls of flour, four eggs, four teaspoonfuls of sugar, one +tablespoonful of butter, one cake of compressed yeast dissolved in two +cupfuls of milk. Mix like other sponges, let rise until light, knead, +shape, let rise the second time, and bake in a moderate oven. + + +KENTUCKY ROLLS + +Four cupfuls of flour, one tablespoonful of sugar, one teaspoonful of +salt, two eggs, half a cupful of lard, and half a cake of compressed +yeast. Mix the lard, sugar, and flour, then stir in the other +ingredients, the yeast being dissolved in a little water, and add +enough milk or warm water to make a thin batter. Let rise in a warm +place, then add enough flour to make a stiff dough, and let rise +again. When light, knead, shape, and put to rise for a third time. +Bake in a quick oven. + + +ALABAMA ROLLS + +Rub two hot baked potatoes through a colander. Stir in one cupful of +melted butter, two eggs well beaten, half a cake of compressed yeast, +dissolved, and mixed with one cupful of sifted flour. Work with the +hand into a smooth sponge, and let rise three hours. Then work into +the sponge two cupfuls of sifted flour and let rise five hours longer. +Knead, make into roll shape, set to rise two hours more, and bake. + + +CORN ROLLS + +To four cupfuls of well-salted hot corn-meal mush add one cupful of +mixed butter and lard and half a cupful of sugar. When cool, add one +cake of compressed yeast dissolved in a little warm water, and set to +rise in a warm place. When light, work in enough sifted flour to make +a stiff dough, knead thoroughly, and let rise again. Late at night, +knead again and set in a cool place over night. In the morning, roll +and cut out like biscuit. Spread half of each circle with softened +butter and roll the other half over it. Let rise a few moments and +bake. If the weather is very warm, add a teaspoonful of soda, +dissolved in a little warm water, to the sponge. + + +PARKER HOUSE ROLLS + +Dissolve one cake of compressed yeast in one cupful of lukewarm water, +and add enough flour to make a thin batter. Put this sponge in a warm +place to rise. Add one tablespoonful of lard, one tablespoonful of +butter, two tablespoonfuls of sugar, and one teaspoonful of salt to +two cupfuls of milk, and bring to the boil. Take from the fire and let +cool. When the sponge is light stir in the milk, and add enough sifted +flour to make a dough, usually about eight cupfuls, though the +thickening qualities of various brands of flour vary greatly. Knead +for fifteen or twenty minutes, then set to rise until very light. +Shape, place in a baking-pan, let rise once more, and when light bake +in a quick oven. + + +WHOLE WHEAT ROLLS + +One teaspoonful of salt, one teaspoonful of sugar, one tablespoonful +of butter, one cake of compressed yeast, one cupful of scalded milk, +and three cupfuls of whole wheat flour. Add the salt, sugar, and +butter to the scalded milk. Dissolve the yeast in two tablespoonfuls +of warm water and add to the milk when it has cooled. Add half of the +flour and beat hard for ten minutes, then work in the rest of the +flour. Set it to rise for two hours. Roll out into a sheet an inch +thick and cut into small rolls. Place close together in a +well-buttered baking-pan, and let rise from fifteen to thirty minutes. +Bake fifteen or twenty minutes in a quick oven. Brush with an +egg-white beaten with a little milk if a glossy surface is desired. +This should be done about ten minutes before taking out of the oven. + + +SWEDISH ROLLS + +Use any plain roll mixture. When shaping for the last rising, roll the +dough very thin, spread with softened butter, sprinkle with sugar and +cinnamon, and add a few cleaned currants, bits of citron, and stoned +raisins. Roll the dough like jelly cake, cut in half-inch slices from +the ends, arrange flat in a well-buttered pan, let rise until double +in bulk, and bake as usual. + + +PARIS ROLLS + +Four cupfuls of milk, one half cake of compressed yeast, six cupfuls +of flour, and the yolks of two eggs, well beaten. Mix thoroughly and +set the sponge to rise. When it is very light, work into it two +tablespoonfuls of melted butter, one whole egg, well beaten, one +teaspoonful of salt, and half a teaspoonful of baking soda dissolved +in hot water, one tablespoonful of white sugar, and enough sifted +flour to make a soft dough. Let rise five hours. Roll out, shape into +balls, score each one deeply crosswise with a sharp knife, and arrange +close together in a well-buttered baking-pan. Let rise for an hour or +more and bake about half an hour. This recipe makes a large number of +rolls. They may be taken from the oven when beginning to turn brown +and wrapped in a cloth. Five minutes in a hot oven, if brushed first +with melted butter, will render them crisp, flaky, and very +digestible. + + +RUSK + +Two cupfuls of flour, two cupfuls of sugar, one cupful of melted lard, +half a cake of compressed yeast, dissolved in a little warm water, and +three cupfuls of lukewarm water. Make into a batter, let rise all day +in a warm place. At night work into the sponge six cupfuls of sifted +flour and two eggs, well beaten. Let rise over night in a moderately +cool place. In the morning, shape the dough into rolls, let rise a few +minutes in a warm place, and bake. The dough should be soft. These +rolls may be sprinkled with sugar and spice. + + +GEORGIA RUSK + +One cupful of milk, scalded and cooled, one tablespoonful of sugar, +one teaspoonful of salt, one quarter of a cake of compressed yeast, +dissolved in the milk, and two cupfuls of sifted flour. Set the +sponge, and, when light, work into it half a cupful of melted butter, +half a cupful of sugar, and one well-beaten egg. When very light, +shape into small pointed rolls and let rise again. Brush with milk and +egg and sprinkle with sugar just before baking. + + +SOUTHERN SALLY LUNN + +Four cupfuls of flour, three eggs, one teaspoonful of butter, one cake +of compressed yeast, and two cupfuls of milk. Beat the yolks of the +eggs until very light. Stir in the butter, flour, and milk, the yeast +being dissolved in the milk. Beat the whites to a stiff froth and add +last. Set to rise, and when light bake in well-buttered muffin-tins. + + +SOUTHERN SALLY LUNN--II + +Four cupfuls of flour, one teaspoonful of salt, two cupfuls of milk, +one half cupful of sugar, and one cake of compressed yeast, dissolved +in the milk. Make a batter and let rise in a warm place about three +hours. Then work into it gradually five eggs, beaten separately, and +one half cupful of melted butter. Add flour enough to make a stiff +batter, fill buttered muffin-tins two thirds full, let rise, and bake. + + +SOUTHERN SALLY LUNN--III + +Three cupfuls of flour, three eggs, one cake of compressed yeast +dissolved in two cupfuls of milk, one half cupful of melted butter, +and one tablespoonful of sugar. Beat well together into a stiff batter +and let rise five or six hours. Then add a little warm water in which +half a teaspoonful of baking soda has been dissolved, and pour the +batter into a well-buttered cake-pan having a tube in the centre. Bake +about three quarters of an hour and serve hot. It should be torn +apart, not cut. + + +ZWIEBACK + +One cake of compressed yeast dissolved in one cupful of scalded milk, +a pinch of salt, and enough sifted flour to make a soft dough. Let +rise until very light, then stir in one fourth of a cupful of melted +butter, one fourth of a cupful of sugar, and one unbeaten egg. Mix +thoroughly, and sift in enough more flour to make a smooth, elastic +dough. Shape into a loaf and let rise until very light. A Russian-iron +bread-pan holding one loaf is best for Zwieback. Let it rise once more +until very light, then bake in a quick oven. Glaze with sugar +dissolved in milk just before taking from the oven. When the loaf is +cold, cut in half-inch slices and place in an open oven until +golden-brown, dry, and crisp. + + + + +PANCAKES + + +The edible varieties of pancakes are readily distinguished from the +poisonous growths. The harmless ones are healthful and nutritious and +grow in private kitchens. The dark, soggy, leaden varieties are +usually to be found in restaurants, but have been known to flourish in +private kitchens also. + +Batter for pancakes should be thoroughly beaten. A soapstone griddle +is best, but an iron one will do, and many a savory pancake has come +from a humble frying-pan. A pancake turner is essential, and no +pancake should be turned more than once, as twice turning makes a +soggy pancake from the most promising batter. In the following +recipes, where exact proportions are given, they are not arbitrary as +regards flour. The thickening properties of various brands of flour +vary so much that no exact rule can be given. A perfect pancake batter +will be smooth, light in texture, seem somewhat elastic to the touch +of the mixing spoon, and will keep its shape on a griddle. Batter +enough for one pancake should be dipped from the bowl with a cup or +large spoon, as adding uncooked batter to that on the griddle even an +instant after it has begun to cook will work disaster to the +pancake--and the hapless mortal who eats it. + +Maple syrup is the syrup _par excellence_ for pancakes and waffles, +but alas, it is difficult to procure. Much of it is made from corn +cobs and molasses, sealed in tin cans bearing gaudy labels, and, +sailing under false colors, is sold to the trusting consumer at a high +price. + +Even the bricks of maple sugar are not wholly trustworthy, though, as +a rule, a better quality of syrup can be obtained by making it at home +from the bricks. The ordinary adulterants cannot so readily be added +to a crystallized as to a liquid product, though promising maple +bricks are often made of brown sugar flavored with a little maple +syrup. + +Other syrups can be made easily and may possibly give welcome variety +even to those fortunates who can secure the real maple syrup. +Maraschino, noyeau, kirsch, and other cordials, orange-flower water, +grated orange- and lemon-peel, and the fruit juices left from canned +and preserved fruits, can all be used to advantage in flavoring a +simple syrup made of sugar and water boiled till it hairs from the +spoon. Always add flavoring to syrup just before taking it from the +fire, and do not allow it to boil. + + +SOUTHERN BUCKWHEAT CAKES + +Four cupfuls of buckwheat flour, sifted, one half cake of compressed +yeast dissolved in a little lukewarm water, one teaspoonful of salt, +and one tablespoonful of molasses. Mix with enough warm water to make +a thin batter and set to rise over night. If the batter is sour in the +morning add a bit of baking soda. + + +QUICK BUCKWHEAT CAKES + +Three cupfuls of buckwheat flour and one cupful of white flour, one +cupful each of milk and water, three heaping teaspoonfuls of baking +powder, one teaspoonful of salt, and one tablespoonful of molasses. +Sift the dry ingredients together, mix, and fry as usual. + + +KENTUCKY BUCKWHEAT CAKES + +One cupful of flour, two cupfuls of buckwheat flour, one teaspoonful +of salt, one cake of compressed yeast dissolved in lukewarm water, and +one tablespoonful of molasses. Beat well together and let stand over +night. Fry on a soapstone griddle greased with suet, salt pork, or +bacon. A bit of suet or salt pork tied in a bit of cloth was the +old-fashioned method of greasing a griddle for buckwheat cakes. + + +BUCKWHEAT CAKES WITH SOUR MILK + +Take two cupfuls of thick sour milk, add a teaspoonful of salt, and +enough buckwheat flour to make a thin batter. Let stand over night. In +the morning add a teaspoonful of soda dissolved in two tablespoonfuls +of lukewarm water and beat thoroughly. Fry at once. + + +CRUMB BUCKWHEAT CAKES + +Two cupfuls of buckwheat flour, two and one half cupfuls of warm +water, one cupful of dried bread crumbs, one cupful of milk, one +tablespoonful of salt and half a cake of compressed yeast. Dissolve +the yeast in the water and mix with the buckwheat flour. Add the salt, +beat until well mixed, then cover and let stand over night in a warm +place. Put the dried crumbs into the milk and let soak over night in a +cool place. In the morning, mash the soaked crumbs and toss with a +fork until light and dry, then mix with the risen buckwheat batter and +fry as usual. + + +BLUEBERRY PANCAKES + +Stir one cupful of blueberries into the batter for strawberry pancakes +and fry as other pancakes. + + +CORN-MEAL PANCAKES + +One cupful of corn-meal, one cupful of flour, four cupfuls of milk, +one tablespoonful of melted butter, two tablespoonfuls of sugar, one +teaspoonful of salt, and three eggs. Add the melted butter to the +corn-meal, boil the milk and pour it, scalding hot, over the +corn-meal. Sift the dry ingredients together, and after the meal and +milk have cooled stir the dry mixture into it. Add the well-beaten +eggs last, beat hard, and bake like other griddle cakes. + + +CORN-MEAL PANCAKES--II + +Two cupfuls of corn-meal, one cupful of flour, one tablespoonful of +sugar, one teaspoonful of salt, one teaspoonful of soda, one +tablespoonful of melted butter, three eggs, and sour milk to thin the +batter. Scald the meal with enough boiling water to mix it, then add +the sugar and melted butter. Sift the flour and salt together and add +to the meal. Add the eggs, beaten separately, the whites to a stiff +froth, and the soda dissolved in a teaspoonful of warm water. Thin the +batter with enough sour milk to make it of the right consistency and +bake like other pancakes. + + +CORN-MEAL FLAPJACKS + +Two cupfuls of corn-meal, one cupful of buttermilk, half a teaspoonful +of salt, half a teaspoonful of soda, half a cupful of boiling water, +and one egg, well beaten. Mix the salt with the meal, pour over the +boiling water, mix thoroughly and let cool. Add the buttermilk, in +which the soda is dissolved, and the eggs, well beaten. If too thin +add a very little sifted flour. Fry in butter or in equal parts of +butter and lard. + + +CRUMB PANCAKES + +Two cupfuls of bread crumbs soaked in milk until very soft. Add a +pinch of salt, one cupful each of sweet milk and buttermilk, one +teaspoonful of soda and one egg beaten separately, the white to a +stiff froth. Beat hard and add enough sifted flour to make a good +batter--probably about a heaping tablespoonful. Fry in butter on a +griddle. + + +GREEN CORN GRIDDLE CAKES + +One cupful of milk, one cupful of grated green corn, a pinch of salt, +half a teaspoonful of baking powder, one egg, beaten separately, and +enough sifted flour to make a thin batter. Butter the cakes while hot +and serve at once. + + +DANISH PANCAKES + +One cupful of flour, three eggs beaten separately, one pinch each of +salt and soda dissolved in a teaspoonful of vinegar, and enough milk +to make a thin batter. + + +FLANNEL CAKES + +Beat two eggs thoroughly. Add one teaspoonful of salt, one +tablespoonful of sugar, three cupfuls of milk, and enough flour, +sifted in with one teaspoonful of cream tartar and half a teaspoonful +of soda, to make a thin batter. Bake on a greased griddle, butter, and +serve very hot. + + +FRENCH PANCAKES + +One and one half cupfuls of flour, one and one half cupfuls of milk, +one teaspoonful each of salt and melted butter, two teaspoonfuls of +brandy, and four eggs. Beat the yolks of the eggs till light-colored +and creamy, add the other ingredients gradually and fold in the +stiffly beaten whites last. Fry in a very hot frying-pan, using equal +parts of lard and butter to fry in. Bake in small cakes, and after +taking up spread very thinly with marmalade, honey, or jam, and roll +up like a jelly roll. Sift powdered sugar over the rolls and serve at +once, without butter or syrup. + + +FEATHER PANCAKES + +Scald two cupfuls of milk, dissolve in it one half cake of compressed +yeast, and add a teaspoonful of salt. Sift in enough flour to make a +thin, smooth batter, and set to rise over night. In the morning add +to it one cupful of thick sour milk, one tablespoonful of melted +butter, two eggs, beaten separately, one teaspoonful of soda sifted in +with enough flour to make a smooth, thin batter. Let stand twenty or +thirty minutes, then bake as usual. + + +FRUIT PANCAKES + +Add apple sauce, berries, chopped dates, figs or prunes, orange +marmalade, chopped preserved quinces, or any desired fresh fruit or +preserves to any good pancake batter, in the proportion of one heaping +tablespoonful of fruit to each cupful of batter. The grated pineapple +which comes in cans is particularly satisfactory and needs no further +preparation. The fruit juice, sweetened, should be used instead of +syrup wherever possible. + + +GRAHAM GRIDDLE CAKES + +One cupful of wheat flour and one cupful of Graham flour, sifted with +one teaspoonful of salt and one tablespoonful of sugar. Beat two eggs +separately, the whites to a stiff froth. Add two cupfuls of thick sour +milk in which a teaspoonful of soda has been dissolved, mix with the +eggs, and stir the flour into the liquid. When the batter is well +mixed, add a heaping tablespoonful of butter, melted, beat hard, and +fry like other griddle cakes. + + +HOMINY GRIDDLE CAKES + +Soak two cupfuls of fine hominy all night and cook it in a double +boiler all day or until soft. When wanted for griddle cakes add two +cupfuls of white corn-meal, sifted, three tablespoonfuls of butter, +melted, a pinch of salt, three eggs, well beaten, and four cupfuls of +milk, or less if necessary, to make a thin batter. + + +MARYLAND GRIDDLE CAKES + +Three cupfuls of flour, three cupfuls of milk, one teaspoonful of +salt, two teaspoonfuls of baking powder, and three eggs. Beat the eggs +thoroughly, stir into the milk, sift the dry materials together, beat +hard, and fry at once. + + +POTATO PANCAKES + +Peel eight or ten good-sized potatoes and drop into cold water to +prevent discoloration. Grate rapidly on a coarse grater. To the pulp +add four eggs, well beaten, two teaspoonfuls of salt, and half a +cupful of flour sifted with half a teaspoonful of baking powder. Mix +lightly but thoroughly, and bake on a hot griddle. Serve with butter, +but without syrup. Germans add a little grated onion to potato +pancakes. + + +RAISED PANCAKES + +Four cupfuls of milk, one half cake of compressed yeast, three +tablespoonfuls of melted butter, one teaspoonful of sugar, one +teaspoonful of salt, half a teaspoonful of soda, two eggs, and enough +flour for a batter. Scald the milk and cool it, then dissolve the +yeast in it and add the salt and sugar. Add enough sifted flour to +make a smooth, thin batter, cover, and let stand over night in a warm +place. In the morning add the melted butter, the soda dissolved in a +little warm water, and the eggs, beaten separately. Cover and let +stand half an hour in a warm place. Bake like other griddle cakes and +serve immediately. + + +RAISED PANCAKES--II + +Mix one cupful of scalded and cooled milk, in which one quarter of a +yeast cake has been dissolved, with one heaping tablespoonful of +butter, melted, one teaspoonful of sugar, one pinch of salt, and one +cupful of sifted flour. Let rise over night. In the morning add one +egg beaten separately, the white to a stiff froth. Beat to a smooth, +thin batter and fry as usual. + + +SOUTHERN RICE PANCAKES + +Boil one cupful of well-washed rice as directed in the chapter on +Cereals. Add to it one half cupful of cream, two tablespoonfuls of +flour sifted with one tablespoonful of baking powder, and two eggs, +beaten separately, the whites to a stiff froth. Use only enough butter +to keep the cakes from sticking to the griddle and serve as soon as +done. + + +RICE PANCAKES--II + +Mix two cupfuls of boiled rice with two cupfuls of milk and let stand +over night in a cool place. In the morning, add three cupfuls of +sifted flour, one teaspoonful of salt, one tablespoonful of melted +butter and one tablespoonful of sugar. Beat until thoroughly mixed, +with two cupfuls of milk and a tablespoonful of baking powder, then +add three eggs, beaten separately, folding in the stiffly beaten +whites last. A cupful of cream may be used instead of the butter. + + +RICE PANCAKES--III + +Dissolve a teaspoonful of soda in a tablespoonful of cold water, and +stir it into two cupfuls of thick sour milk. Add two cupfuls of sifted +flour, a pinch of salt, two eggs, beaten separately, and one cupful of +cold boiled rice. Fry brown on a well-greased griddle. + + +STRAWBERRY PANCAKES + +Six eggs, beaten separately, two cupfuls of milk, two cupfuls of +sifted flour, and one teaspoonful of salt. Mix the flour and salt, +then add the milk and stir in the well-beaten yolks. Beat hard until +the mixture is very light. Then fold in the whites, beaten to a stiff +froth. Bake on a well-greased griddle and serve two to each person, +with butter and crushed and sweetened strawberries between. Sprinkle +with powdered sugar. Half this recipe is sufficient for a small +family. + + +SOUR MILK PANCAKES + +Two cupfuls of sour milk, two and one half cupfuls of sifted flour, +one teaspoonful of soda, one tablespoonful of warm water, one +teaspoonful of salt, one teaspoonful of sugar, two tablespoonfuls of +melted butter, and two eggs. Beat the yolks of the eggs till +light-colored and creamy, add the sour milk, salt, and sugar, and beat +till thoroughly mixed. Add the flour gradually, beating constantly, +then the soda dissolved in warm water, then the melted butter, then +the stiffly beaten whites of the eggs. Fold together carefully and +bake at once. + + +SOUR MILK PANCAKES--II + +To four cupfuls of sour milk add enough flour to make a batter that +will pour, sifted in gradually and thoroughly mixed. Add two eggs, +well beaten, one tablespoonful of melted butter, one teaspoonful of +salt, and a teaspoonful of soda dissolved in a little warm water. Bake +on a very hot griddle, well greased. + + +WHEAT PANCAKES + +Three cupfuls of flour, two cupfuls of milk, two teaspoonfuls of +baking powder, one tablespoonful of melted butter, three eggs, and one +teaspoonful of salt. Sift the dry ingredients together. Beat the yolks +of the eggs till light-colored and creamy and stir into the milk. Mix +with the flour, then add the melted butter and beat to a smooth +batter. Add a little more milk if the batter seems too thick. Add the +whites of the eggs, beaten to a stiff froth, fold in carefully, and +bake as usual. + + +WHEAT PANCAKES--II + +Three cupfuls of milk, two cupfuls of sifted flour, three eggs, one +pinch of salt, and two heaping teaspoonfuls of baking powder. Beat the +yolks of the eggs till light-colored and creamy, and mix thoroughly +with the milk. Put the flour in a bowl and pour on a part of the milk, +making a thick batter. Beat this thick batter hard until very smooth, +dissolve the baking powder in the rest of the milk and add it, beating +thoroughly, and add the stiffly beaten whites of the eggs last. This +batter may be used for waffles. The thinner it is the more delicate +the cakes will be. + + + + +COFFEE CAKES, DOUGHNUTS, AND WAFFLES + + +BABA A LA PARISIENNE + +Prepare the yeast as for French Coffee Cake. Beat four tablespoonfuls +of sugar to a cream with one cupful of butter and the grated yellow +rind of a lemon. Add seven unbeaten eggs, one at a time, incorporating +each egg thoroughly into the mixture before the next is added. Make a +sponge of the yeast, one cupful of milk, scalded and cooled, and one +cupful of sifted flour. Let it rise until very light--about half an +hour--and mix with the hand into the egg mixture, adding two more +cupfuls of sifted flour. Butter a tube-pan, put in the dough, sprinkle +with chopped almonds, sugar, and spice, let it rise two hours, and +bake very slowly. + + +GERMAN COFFEE BREAD + +Scald and cool to lukewarm one cupful of milk. Add one heaping +tablespoonful of butter and two heaping tablespoonfuls of sugar, one +quarter of a yeast cake dissolved in one tablespoonful of warm water, +a pinch of salt, and enough sifted flour to make a soft dough. Let it +rise over night. In the morning, roll out and spread in a flat +buttered tin. Rub with softened butter, sprinkle with sugar and +cinnamon, and bake about half an hour in a moderate oven. Cut into +squares and serve hot. + + +GERMAN COFFEE CAKE + +One tablespoonful of butter, one cupful of sugar, one egg, one cupful +of milk, one and one half cupfuls of flour, one heaping teaspoonful of +baking powder, the juice and grated rind of half a lemon. Mix +thoroughly, spread the dough in a shallow buttered baking-pan, +sprinkle with chopped nuts, sugar, cinnamon, and dots of butter. Bake +until brown and crisp, cut in squares, and serve piping hot. + + +AUSTRIAN COFFEE CAKE + +Four cupfuls of flour, one teaspoonful of salt, two teaspoonfuls of +baking powder, five eggs, well beaten, with two tablespoonfuls of +sugar, two cupfuls of milk, and one tablespoonful of softened butter. +Mix thoroughly, spread in a buttered baking-pan, dot with butter, +sprinkle with sugar and cinnamon, and bake in a quick oven. Serve hot. + + +HUNGARIAN ROYAL COFFEE CAKE + +Six cupfuls of flour, two cupfuls of butter, four cupfuls of milk, +three eggs, three quarters of a pound of cleaned and seeded raisins, +one half cupful of sugar, three cakes of compressed yeast, half a +cupful of shredded citron, and eight pulverized cardamon seeds. Mix +the sugar, butter, flour, and milk thoroughly, the yeast having been +dissolved in the milk, previously scalded and cooled. Dredge the fruit +with flour and add last. Let rise four hours, or more, if necessary. +When ready for baking, rub with softened butter, sprinkle with +cinnamon, granulated sugar, and chopped almonds. Bake in a tube-pan or +in a ring on a large baking-sheet. + + +FRENCH COFFEE CAKE + +Dissolve a cake of compressed yeast in two tablespoonfuls of tepid +water. Add a pinch of salt and a tablespoonful of sugar. Cream a +cupful of butter with three fourths of a cupful of powdered sugar, and +add, gradually, the unbeaten yolks of six eggs, one at a time, and the +grated yellow rind of a lemon. Sift two cupfuls of flour into a bowl +and make into a thin batter with the dissolved yeast and one cupful of +scalded and cooled milk. Add the egg mixture, and beat with the hand +till the dough leaves the sides of the bowl. Add a handful of +sultanas, half a cupful each of blanched and shredded almonds and +shredded citron, and, lastly, the stiffly beaten whites of the eggs. +Put into a tube-pan which has been well buttered, and set in a warm +place to rise. Bake very slowly. When fully risen and beginning to +brown, rub with softened butter, and sprinkle with sugar and spice. + + +VIENNA COFFEE CAKE + +Dissolve a cake of compressed yeast in one cupful of scalded and +cooled milk, add a pinch of salt and one tablespoonful of brown sugar. +Sift one cupful of flour into a bowl, add the milk and yeast, beat to +a smooth, light batter, free from lumps, and set away in a warm place +till very light. Cream three quarters of a cupful each of butter and +powdered sugar, add four whole eggs, unbeaten, three unbeaten yolks, +and two cupfuls of sifted flour, working with the hand, and adding egg +and flour alternately. Incorporate gradually into the risen batter, +working thoroughly with the hand. Dredge half a cupful of blanched and +shredded almonds, a tablespoonful of shredded citron, and half a +cupful of cleaned and seeded raisins thoroughly with flour, and work +into the dough with the hand. Put into a buttered tube-pan or mould +and let rise in a warm place for three or four hours, then bake an +hour in a moderate oven. When beginning to brown, rub with softened +butter, sprinkle with granulated sugar and spice, and set back into +the oven until done. All risen coffee cakes will keep well if wrapped +closely in a cloth, and may be served cold, or reheated in a brisk +oven for a few minutes just before serving. + + +BERLIN COFFEE CAKE + +Make a sponge with two cupfuls of milk, scalded and cooled, a cake of +compressed yeast dissolved in the milk, a pinch of salt, and one +cupful of sifted flour. Let rise two hours in a warm place, then add +one half cupful of melted butter, one cupful of cleaned and seeded +raisins, one fourth cupful of finely shredded citron, one cupful of +sugar, and three eggs, well beaten. Add enough sifted flour to make a +stiff dough, knead thoroughly, roll into a long thin strip, cut in +three strips, lengthwise, braid, and twist into a ring. Arrange in a +circle on a well-buttered baking-sheet and let rise till very light, +then bake half an hour. It will be more delicate if the strips are +rubbed with softened butter before braiding and will come apart more +easily. Before taking from the oven glaze with sugar and milk, or rub +with butter and sprinkle with sugar and spice. + + +QUICK COFFEE CAKE + +Cream one fourth of a cupful of butter with one cupful of sugar, add +one egg, well beaten, one half cupful of milk, a pinch of salt, and +one and one half cupfuls of flour sifted, with a heaping teaspoonful +of baking powder. Spread in a pan, sprinkle with seeded and cleaned +raisins or currants, a little shredded citron, dot with butter, and +sift over sugar and spice, cinnamon preferred. Serve hot, cut in small +squares. + + +CRULLERS + +Three eggs, a pinch of salt, two cupfuls of flour, three +tablespoonfuls of milk, six tablespoonfuls of melted butter, and six +tablespoonfuls of sugar. Roll out half an inch thick, cut out with a +small cake cutter which has a hole in the centre, and fry in very hot +lard. Drain on brown paper and sprinkle with powdered sugar. + + +PLAIN DOUGHNUTS + +Sift two teaspoonfuls of baking powder with four cupfuls of flour. +Dissolve half a cupful of sugar in one cupful of milk. Add to the milk +one teaspoonful of salt, half a nutmeg, grated, and two well-beaten +eggs. Combine with the dry mixture, roll out, cut in rings, and fry in +deep fat. Drain on brown paper. + + +DOUGHNUTS--II + +Half a cupful of butter, one cupful of sugar, three cupfuls of flour, +one egg, and one and one half cupfuls of milk, and a slight grating of +nutmeg. Make into a soft dough, roll out, cut into shapes, and fry in +hot fat. Sprinkle with powdered sugar. + + +RAISED DOUGHNUTS + +One cupful of butter, one cupful of sugar, one teaspoonful of powdered +cinnamon, and two eggs, well beaten. Work this mixture into two +cupfuls of bread dough or roll mixture made ready for its second +rising, and let rise an hour or more. When light, roll out, cut into +circles or squares, let rise until very light, and fry in smoking-hot +fat. Let drain on brown paper and sprinkle with granulated sugar. + + +LIGHT DOUGHNUTS + +Three quarters of a cupful of granulated sugar, two eggs, beaten +separately, one cupful of milk, three tablespoonfuls of melted butter, +three cupfuls of flour, three heaping teaspoonfuls of baking powder, +and half a teaspoonful of grated nutmeg. Fold in the stiffly beaten +whites of the eggs last, then work in enough more sifted flour to make +a soft dough, probably about two cupfuls. Roll very thin, cut out, +fry in smoking-hot fat, and drain on brown paper. This recipe makes +about five dozen doughnuts, and half of it will be sufficient for an +ordinary family unless they are especially fond of doughnuts. + + +RAISED FRUIT DOUGHNUTS + +Cream together one heaping tablespoonful of butter and one fourth +cupful of sugar. Dissolve one half a cake of compressed yeast in one +cupful of milk that has been scalded and cooled. Add half a +teaspoonful of salt to the milk and yeast, combine mixtures, and work +in two cupfuls of flour. Let rise until double in bulk. Mix together +one half cupful of sugar, a pinch of cinnamon, a grating of nutmeg, +and a pinch of allspice, one half cupful of cleaned currants, cleaned +and seeded raisins, and shredded citron, mixed, and a scant two +cupfuls of sifted flour. Lastly, add one egg, well beaten, knead +thoroughly, and let rise until very light. Cut or tear off pieces of +dough the size of an egg, drop into smoking-hot fat, and fry like +other doughnuts. Drain on brown paper and sprinkle with granulated +sugar. + + +BLUE GRASS WAFFLES + +Two cupfuls of thick sour cream, two cupfuls of flour, three eggs, +well beaten, and half a teaspoonful of soda sifted with the flour. +Mix quickly, folding in the stiffly beaten whites of the eggs last, +and bake until golden brown and crisp on hissing-hot, well-greased +waffle-irons. + + +CREAM WAFFLES + +Sift together one cupful of flour, three tablespoonfuls of corn +starch, and a pinch of salt. Mix one egg, well beaten, one scant +teaspoonful of soda, and two cupfuls of sour milk together and +gradually combine mixtures, beating hard meanwhile. Bake in hot, +well-greased waffle-irons and butter the waffles before serving. + + +FEATHER WAFFLES + +Four cupfuls of milk, three eggs, beaten separately. Add the milk to +the yolks and a pinch of salt, then add one and one half +tablespoonfuls of rich cream or melted butter and sifted flour enough +to make the batter a little stiffer than pancake batter. Add the +whites of the eggs last, beaten to a stiff froth, and stir in quickly +two teaspoonfuls of baking powder. + + +GEORGIA WAFFLES + +Two cupfuls of flour, a pinch of salt, two cupfuls of buttermilk, one +cupful of melted lard, one scant teaspoonful of soda, and one egg. +Sift the flour and salt together and beat into a smooth batter with +the buttermilk. Add the well-beaten egg, then the hot lard, beat +thoroughly, add the dry soda, beat hard for a minute or two, and bake +in hissing-hot waffle-irons. + + +HOMINY WAFFLES + +One cupful of cold cooked hominy, one egg, well beaten, one +tablespoonful of melted butter, one pinch of salt, two cupfuls of +milk, and two cupfuls of flour sifted with one teaspoonful of baking +powder. Mix thoroughly and bake in very hot waffle-irons, well +buttered. + + +RAISED HOMINY WAFFLES + +To one cupful of cold cooked hominy add two cupfuls of scalded milk in +which one half a yeast cake has been dissolved, one tablespoonful of +butter, melted, a pinch of salt, one tablespoonful of sugar, and two +cupfuls of flour. Mix thoroughly and set to rise over night. In the +morning add two eggs, beaten separately, folding in the stiffly beaten +whites last. Bake in very hot, well-greased irons. + + +INDIAN WAFFLES + +One cupful each of flour and corn-meal, two cupfuls of thick sour +milk, one cupful of sour cream, half a teaspoonful of salt, one +teaspoonful of soda, two tablespoonfuls of sugar, and two eggs, +beaten separately, the stiffly beaten whites being folded in last. +Bake in a very hot, well-greased waffle-iron and serve very hot. + + +KENTUCKY WAFFLES + +Make a smooth paste of two cupfuls of sifted flour and two cupfuls of +milk, add one half cupful of softened butter, not melted, then the +well-beaten yolks of three eggs, then the stiffly beaten whites, and, +just before baking, one heaping teaspoonful of baking powder. Beat +very hard for five minutes and bake in a hissing-hot iron. + + +MARYLAND WAFFLES + +Beat four eggs separately, the whites to a stiff froth. To the beaten +yolks add a pinch of salt, two cupfuls of milk, and enough sifted +flour to make a stiff batter. Beat hard until perfectly smooth and +free from lumps. Thin the batter by adding gradually the beaten whites +of the eggs, and a little more milk in which a level teaspoonful of +baking powder has been dissolved. Add lastly one tablespoonful of +melted butter or lard. Have the waffle-irons very hot and well +greased, and butter each waffle as soon as done. Crisp light waffles +are delicious when served with cream and sifted maple-sugar. + + +PLAIN WAFFLES + +Two cupfuls of sifted flour, two cupfuls of milk, one tablespoonful of +melted butter, one tablespoonful of melted lard, two teaspoonfuls of +baking powder sifted with the flour, two eggs well beaten, and half a +teaspoonful of salt. Beat thoroughly and have the irons hot before +mixing. + + +RICE WAFFLES + +One cupful of cold boiled rice beaten light with one cupful of milk. +Add one tablespoonful of melted butter, half a teaspoonful of soda +dissolved in a little of the milk, two eggs well beaten, and enough +flour, sifted in with one teaspoonful of cream tartar, to make a thin +batter. Beat thoroughly and bake in well-greased waffle-irons. Cream +tartar and spices are practically certain to be pure when bought of a +druggist instead of a grocer. (Not knocking the groceryman.) + + +RICE AND CORN-MEAL WAFFLES + +One cupful of cold boiled rice, one half cupful each of wheat flour +and corn-meal, one tablespoonful of melted butter, one half +teaspoonful of soda dissolved in hot water, one teaspoonful of salt, +two eggs, beaten separately, and enough milk to make a thin batter. +The waffle-irons must be very thoroughly greased and the baking must +be done with great care, as these waffles are likely to burn. + + +SWEDISH WAFFLES + +Two cupfuls of cream, whipped stiff, one half cupful of sugar, one egg +beaten with one fourth cupful of cold water, one half cupful of melted +butter, and enough flour, sifted, to make a thin batter. Fold the +whipped cream in carefully just before baking, and sprinkle with sugar +when done. + + +TENNESSEE WAFFLES + +Two cupfuls of sifted flour, half a teaspoonful of salt, one +tablespoonful of melted butter or lard, one egg, beaten separately, +and milk enough to make a thin batter. Bake until brown in a +well-greased waffle-iron. + + +VIRGINIA WAFFLES + +Three eggs, well beaten, two cupfuls of milk, one half cupful of +melted butter, two teaspoonfuls of baking powder, a pinch of salt, and +enough flour to make a thin batter. Bake in hissing-hot waffle-irons. + + + + +BREAKFAST BEVERAGES + + +The breakfast beverage _par excellence_ is coffee, at least in +American households, but, rather than have coffee poorly made, it is +better to have no coffee at all. The French method of coffee making +has practically superseded the old-fashioned boiled coffee. Cheap +coffee, carefully made in the proper kind of a pot, has a better +flavor than the more expensive brands can possibly have when +improperly made. + +The best coffee-pot on the market, which publishing ethics forbid us +to mention by name, is made of nickel, comes in five or six different +sizes, has a close fitting cover, a wooden handle, and has inside a +finely woven wire strainer, which does away entirely with the +questionable, and often unclean, cloth strainer. A cloth, no matter +how carefully kept, will eventually become saturated with the grounds, +and add the flavor of reheated coffee to the fresh brew in the pot. + +The nickel coffee-pots having the wire strainer inside are easily kept +clean with boiling water alone, and about once a month may be boiled +out with a weak solution of baking soda. + +Various blends of coffee have their champions, and the blended +package coffees are, in the main, very good. It is better to buy in +small quantities, a pound or two at a time, have the coffee pulverized +very finely at the grocery, and keep a watchful eye on the man while +he does it, lest he add alien elements to the coffee. Pulverized +coffee keeps perfectly in ordinary Mason jars, tightly sealed, if +bought in small quantities, as suggested. + +The ideal coffee blend is two thirds Mandeheling Java and one third +Arabian Mocha, but very little genuine Mocha ever reaches this +country, though trusting consumers often pay high prices for what the +man says is sure-enough Mocha. Pure Java is easier to get, and South +American, Mexican, Cuban, and Porto Rican coffees are beginning to +deserve consideration. + +Presuming that we have the pot and a good quality of coffee, finely +pulverized, we will proceed to brew the nectar of the gods. The water +must be fresh and captured while on its first boil. Scald the +coffee-pot, and put into it one heaping tablespoonful of pulverized +coffee for each person and another for the poor, neglected pot. If the +coffee is desired extra strong, put in another tablespoonful, or even +two. Pour in one cupful of boiling water for each tablespoonful of +coffee, keeping the pot over steam, but never over the fire itself. +Occasionally the grounds may be lifted from the bottom of the strainer +with a spoon in order to hasten the process a bit. The strength of +Samson may be given the brew by pouring out a cupful or two of the +coffee after it is made, and compelling it to go over the ground(s) +again. + +Put the desired amount of sugar in each cup, and add a liberal +quantity of cream. Fill three fourths full with coffee and weaken +slightly with freshly boiling water. Coffee poured into cream and +afterward weakened with boiling water is an entirely different +beverage from that which results when the process is reversed. Anybody +knowing why, please write. + +Never, never, never under any circumstances use the same coffee twice, +or add fresh coffee to the remnant in the pot, if by chance there +should ever be any left. Trim over last year's hat, if you must, and +buy no books for a year except this one, but do have the daily coffee +_right_. + +Our deep feeling on this subject is caused by our own cherished +reputation for coffee making, which extends as much as three blocks in +every direction of the compass. + + +BOILED COFFEE + +One cupful of ground coffee, mixed with a raw, unbeaten egg, and part +of the shell. Add half a cupful of cold water, and put it into the +coffee-pot. Pour over four cupfuls of boiling water, and as it rises +and begins to boil, stir it with a silver spoon. Let boil hard for ten +or fifteen minutes, then take from the fire. Pour out one cupful of +the coffee, then put it back, and set the pot on the back of the stove +for five minutes to settle. + + +CAFE GLACE + +A welcome variant in summer, even for people who do not like cold +coffee. Fill iced-tea glasses three fourths full of inch cubes of ice, +add a lump or two of sugar, and pour in the coffee, boiling hot. Do +not stir, but add the cream immediately. For some strange reason, it +is better than if the hot coffee is poured over the ice, sugar, and +cream. Anybody knowing why, please write. + + +CHOCOLATE + +Make exactly like cocoa, using milk instead of water. A few drops of +vanilla added to chocolate pleasantly accentuates its flavor. + + +COCOA + +Directions are given on the package the cocoa comes in. If not, buy +another kind. + + +TEA + +Cheap tea contains sawdust, dried and powdered hay, grass-seed, and +departed but unlamented insects. Moral--buy good tea, or go without. +Have the kettle boiling, and take the water at the first boil. Scald +out the tea-pot, which must never be of metal, and put into it one +teaspoonful of tea for each person, and one for the pot, or more, if +curly hair for the drinker is desired. Pour one cupful of boiling +water for each person and another for the pot upon the tea, and pour +off the tea inside of three minutes. After that the boiling water +busies itself in taking tannic acid out of the tea grounds. Tannic +acid hardens albumen into a leathery substance of which the most +courageous stomach is rightfully suspicious, and also puckers the +mucous membrane of the stomach into smocking. Persistent drinking of +boiled tea is quite likely to relieve the stomach altogether of its +valued and hard-worked mucous membrane. + + + + +SIMPLE SALADS + + +A salad with mayonnaise dressing is an ideal _piece de resistance_ for +luncheon. It furnishes the necessary carbon in a light and easily +assimilated form, and, if well made, is always palatable. + +Strictly speaking, there are but two salad dressings, French and +mayonnaise. The boiled dressing, with all its variations, is, +technically, a sauce. A true salad dressing is made almost entirely of +oil. + +To make French dressing, put into a bowl or soup plate a pinch of +salt, a dash of red pepper, and three tablespoonfuls of olive-oil. +Stir with a silver spoon until thoroughly mixed, then add one +tablespoonful of tarragon vinegar, and stir until thick. French +dressing must not be made until it is to be used, as it very quickly +wilts a vegetable salad. Four or five tablespoonfuls of oil may be +used to one of vinegar or lemon-juice if desired, and French dressing +may also be seasoned with tabasco sauce, Worcestershire, dry mustard, +celery salt, or any preferred condiment. + +To make mayonnaise, put into an earthen bowl the yolk of a fresh egg +and a pinch of salt, a dash of red pepper and half a teaspoonful of +dry mustard. Place the bowl on ice or in ice water. Pour one cupful of +olive-oil into a small pitcher from which it will drop easily. When +the egg and seasoning are thoroughly mixed, begin to add the oil, +using a silver teaspoon, and rubbing rather than stirring. Add the oil +until a clear spot is formed upon the egg, then mix until smooth. Only +a few drops can be added at first, but the quantity may be gradually +increased. The clear spot upon the egg is an infallible test of the +right quantity of oil. If too much oil is added, the dressing will +curdle. A few drops of lemon-juice and long beating will usually make +it right again. If this fails, set the bowl directly on the ice in the +refrigerator, and let stand half an hour. If it is still curdled, +begin again with the yolk of another egg and add the curdled +mayonnaise by degrees to the new dressing. + +When the mayonnaise is so thick that it is difficult to stir it, add +the juice of half a lemon, or more if desired. If wanted still +thinner, add a little cream at serving-time, but a stiff, +creamy-yellow mayonnaise is a culinary triumph. + +With a little experience, mayonnaise is very quickly made. It need not +take more than ten or fifteen minutes to make enough abundantly to +serve six people. Packed in jelly glasses, and covered with wax paper, +or the cover of a jelly glass, mayonnaise will keep a week or more in +a cool place. + +A quick mayonnaise can be made by putting into a bowl half a +teaspoonful of salt, a dash of red pepper, half a teaspoonful of dry +mustard, the yolk of an egg, four tablespoonfuls of olive-oil, one +tablespoonful of lemon-juice or tarragon vinegar, and beating all +together with the egg beater. If it fails to thicken, it is because +the egg is not strictly fresh, but even if it does not thicken, it is +palatable. A small jar of mayonnaise dressing, kept upon the ice, is +an ever present help in time of trouble. + +All vegetables used for salads must be in prime condition. Lettuce +must be crisp, and only the perfect leaves used. Ragged edges may be +trimmed off with the scissors. The head lettuce is best for all +salads, but the leaf lettuce may be used if the other is not +obtainable. It is sometimes shredded into ribbons with a sharp knife +or scissors, but lettuce should be torn rather than cut, as cutting +breaks and bruises the fibres. + +Salads with mayonnaise dressing are too rich to serve at dinner, and +hence are relegated to luncheons, Sunday-night suppers, and +hot-weather dinners, where no other meat is served. + +The variety of salads is inexhaustible, and new combinations are +invented every day, many of them elaborate and very difficult to make. +The following salads, however, will be found simple, convenient, and +in every way satisfactory. + + +CHICKEN SALAD + +Mix cold, cooked, shredded chicken with half the quantity of finely +cut celery, mix with mayonnaise dressing, and serve on a bit of +lettuce. Garnish with parsley and slices of hard-boiled egg. Canned +chicken may be used, but it is not as good. + + +CHICKEN AND MUSHROOM SALAD + +Equal parts of chicken and cooked mushrooms. Mayonnaise. + + +MOCK CHICKEN SALAD + +Cold roast pork, shredded with the fingers and mixed with half as much +finely cut celery. Mayonnaise. + + +CHICKEN AND SWEETBREAD SALAD + +Cold, cooked, shredded chicken, and half the quantity of cooked +sweetbreads cut fine. Mayonnaise. + + +CHICKEN AND NUT SALAD + +Add a few pecans or English walnuts, cut coarsely, to chicken salad. + + +ALMOND SALAD + +Stone and chop six olives. Add half a cupful of blanched and shredded +almonds, and half a cupful of tender celery cut fine. Serve on lettuce +leaves, with mayonnaise. + + +ASPARAGUS SALAD + +Boil, drain, and cool the asparagus. Serve on lettuce leaves with +French dressing, and garnish with slices of hard-boiled egg. + + +APPLE AND CRESS SALAD + +Cut sour apples into dice. Mix with watercress, carefully picked over, +and French dressing. + + +APRICOT SALAD + +Chill the fruit, pare, stone, cut in halves, arrange on lettuce +leaves, and pour over French dressing made with lemon-juice. + + +ASPARAGUS AND SALMON SALAD + +Flake cold, boiled salmon, mix with cooked asparagus tips, and add a +little finely cut celery. Mayonnaise. + + +BEAN SALAD + +Lima beans boiled, drained, and cooled, chopped onion and minced +parsley. Mayonnaise. + + +BORDEAUX SALAD + +Celery and olives, coarsely cut. Mayonnaise. + + +BANANA SALAD + +Chill the fruit, peel, slice thin, pour over French dressing made with +lemon-juice, and serve at once on lettuce leaves. + + +BANANA AND CHERRY SALAD + +Prepare as above, mixing the bananas with a few maraschino cherries, +cut into quarters. + + +BANANA AND PIMENTO SALAD + +Prepare as above, using shredded scarlet pimentos instead of the +cherries. + + +BANANA AND CELERY SALAD + +Six bananas, half a cupful of nuts cut fine, and two stalks of celery +cut fine. Peel the bananas carefully, cut the fruit into dice, mix +with the nuts and celery, add mayonnaise, fill the banana skins, +chill, and serve on lettuce leaves. + + +BIRD'S-NEST SALAD + +Take the yolks of hard-boiled eggs and rub to a paste with an equal +quantity of Neufchatel cheese. Season with salt and paprika, and make +into egg-shaped balls. Make a mound of the shredded whites and lay the +egg-balls upon it, flecking them with black pepper. Surround the dish +with the heart-leaves of head lettuce, and serve mayonnaise dressing +in a dish apart. + + +CELERY SALAD + +Crisp, tender celery cut fine, mixed with a little chopped onion and +mayonnaise. Serve on lettuce. + + +CAULIFLOWER SALAD + +Boil a large cauliflower in salted water until tender. Drain, cool, +separate the flowerets, sprinkle with chopped onion and parsley, and +set on ice. When thoroughly chilled, mix with mayonnaise, and serve on +lettuce leaves. + + +BOHEMIAN SALAD + +Mix fried oysters or fried scallops, cold, with half the quantity of +finely cut celery. Serve very cold on lettuce leaves with mayonnaise. + + +CRAB SALAD + +Use the meat of boiled crabs flaked into pieces of uniform size. The +canned crab meat is very good. Add half the quantity of finely cut +celery, mix with mayonnaise, and serve on lettuce leaves. + + +CRESS SALAD + +Watercress and nasturtium leaves. French dressing. Garnish with +nasturtium blossoms. + + +CALF'S-BRAIN SALAD + +Parboil the brains in acidulated water, blanch, cool, and remove all +veins and membranes. Break in pieces and proceed as for Crab Salad. + + +CUCUMBER SALAD + +Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, +or small bits of the large white onions. French dressing. + + +CUCUMBER AND RADISH SALAD + +Prepare as above, and add a few radishes, sliced but not peeled. The +onion may be omitted. + + +COTTAGE CHEESE SALAD + +Make soft cottage cheese into balls the size of a bird's egg. Arrange +carefully with cucumber dice and a little chopped onion. French +dressing. + + +CREAM CHEESE SALAD + +Prepare cheese as above, coloring the balls with spinach juice or +green color paste. Sprinkle with chopped parsley, arrange on lettuce +leaves, and pour over French dressing. + + +CUCUMBER JELLY + +Cut peeled tomatoes and cucumbers into dice, saving the juice. Season +with grated onion, pepper, and salt. Mix with hot water, in which +gelatine has been dissolved, let cool, break up and serve in tomato +shells with mayonnaise. When gelatine is used in salads, half a +package to each two cupfuls of salad material is about the right +proportion. + + +CHERRY SALAD + +Maraschino or ox-heart cherries stuffed with hazel nuts. Serve very +cold on lettuce leaves with mayonnaise. + + +CELERY AND NUT SALAD + +Celery and pecans, or English walnuts, coarsely cut. Mayonnaise. + + +CAULIFLOWER AND BEET SALAD + +Cooked cauliflower flowerets and dice of cold, boiled beets. Serve on +lettuce with mayonnaise. + + +CHEESE AND TOMATO SALAD + +Slices of tomato with small bits of Edam cheese. Serve on lettuce +leaves with French dressing. + + +CELERY JELLY SALAD + +Put into a saucepan two cupfuls of strained tomatoes, a tablespoonful +of grated onion, a bay leaf, and a pinch of celery seed. Bring to a +boil, set aside for fifteen minutes, add half a package of gelatine +that has been soaked in half a cupful of cold water, half a +teaspoonful of salt, and the juice of half a lemon. Stand over boiling +water until the gelatine is all dissolved. Strain, stir in a quantity +of finely cut celery, set on ice, stir until it begins to thicken, +mould in small cups, and chill. At serving-time, turn out on a bed of +lettuce leaves and mask with mayonnaise. + + +CHESTNUT SALAD + +Shell and blanch the nuts, boil until tender, drain, and peel. Add an +equal quantity of finely cut celery and some bits of pimento. +Mayonnaise. + + +CHICKEN ASPIC SALAD + +Use strong, clear chicken stock or the chicken juice which comes in +cans, and half a package of gelatine to each pint. When the jelly +begins to thicken, stir in lightly broken English walnuts, mould, +chill, turn out on plates covered with lettuce leaves, and mask with +mayonnaise. + + +TOMATO ASPIC SALAD + +Use the juice and strained pulp of fresh or canned tomatoes. Season +highly with salt, pepper, grated onion, and vinegar. Use half a +package of gelatine to each two cupfuls of juice and pulp, mould in +small cups, chill, turn out on lettuce leaves, and mask with +mayonnaise. + + +BELLEVUE SALAD + +Make the tomato aspic according to directions given above. When it +begins to stiffen, stir in lightly flaked shrimps and cucumber dice, +mould, chill, turn out on individual serving dishes, surround with +the tender heart-leaves of head lettuce, and mask with mayonnaise +dressing. + + +CHICKEN SALAD EN BELLEVUE + +Make the tomato aspic and mould in a border mould. At serving-time +turn out upon a platter, fill the centre with chicken salad and +surround with tomato aspic. Garnish with the heart-leaves of head +lettuce. + + +CUCUMBER ASPIC SALAD + +Chop cucumbers fine, or grate on a coarse grater. Season with onion +and celery, or a little celery seed. Add salt, pepper, and vinegar to +taste, and save every drop of the juice. Tint with green color paste +if desired. Use one package of gelatine to each quart of the pulp, and +proceed according to directions given for other aspic salads. Turn +into a border mould and chill on ice. At serving-time cover the +platter with lettuce leaves, turn the border out of the mould and fill +the centre with a fish salad. + + +CELERY AND RADISH SALAD + +Prepare the celery as usual, but do not peel the radishes. Slice them +thin and leave the little red line around each slice. Chill +thoroughly, mix with mayonnaise, and serve on lettuce leaves. Garnish +with whole radishes. + + +CABBAGE SALAD + +Select a small, heavy, shapely head of white cabbage. Cut a slice off +the top and scoop out the interior carefully, leaving a thin shell. +Shred the inner portion with an equal quantity of crisp celery, mix +with mayonnaise and serve in the cabbage. A few nut meats may be +added. Sometimes the cabbage bowl is filled with fried oysters, and +the celery and cabbage salad served on lettuce leaves. + + +SALAD A L'ESPAGNOLE + +Scald, skin, and cool large, smooth tomatoes, cut a slice off the +blossom end and scoop out the pulp with a silver spoon. Drain the +pulp, add an equal quantity of cucumber dice, cut small, and a little +grated onion to season, mix with a French dressing and fill the tomato +shell with the mixture. Put a spoonful of mayonnaise on top of each +tomato and serve on individual plates covered with lettuce leaves. + + +GRAPE SALAD + +Use large, white, California grapes, peel, seed, and cut in halves. +Mix with sour orange slices, and any preferred nuts. Use French +dressing made with lemon-juice, and serve on lettuce leaves. + + +GRAPE SALAD--II + +Prepare as above, using apples in place of the oranges. + + +GRAPEFRUIT SALAD + +Break the pulp of grapefruit into small bits and drain, reserving the +juice. Arrange on lettuce leaves, sprinkle with cut English walnuts, +and pour over a French dressing made of oil and the juice of the +fruit. + + +ITALIAN SALAD + +Six cold, cooked potatoes, cut in dice, six flaked sardines, three +small cucumber pickles, chopped, and a stalk of celery cut fine. +French dressing. + + +LETTUCE SALAD + +Use the crisp heart-leaves of head lettuce, and dress with French +dressing. Serve with cheese and toasted crackers. + + +ENDIVE SALAD + +Use the crisp leaves of endive and prepare as above. + + +MARGUERITE SALAD + +Make a bed of lettuce leaves on each individual dish. Slice +hard-boiled eggs lengthwise, and remove the yolks whole. Put a yolk in +the centre of each plate and arrange the white around it, cut in +strips to resemble the petals of a Marguerite. French dressing. + + +MARQUISE SALAD + +Tomatoes sliced and sprinkled with chopped onion, parsley and finely +cut celery. Serve on lettuce leaves with French dressing. + + +NORMANDY SALAD + +Three cucumbers and three hard-boiled eggs, cut in dice, a cupful of +olive meat, and half a cupful of pecan or English walnut meat, broken, +but not chopped. Mayonnaise. The egg may be omitted. + + +NUT AND SWEETBREAD SALAD + +A can of shrimps, a pound and a half of sweetbreads, cooked and cut +into dice, a can of French peas, a can of mushrooms, a cupful of +English walnuts, half a cupful of blanched almonds, and a cupful of +finely cut celery. Mix with mayonnaise and serve on lettuce leaves. +Half, or even a third, of this quantity is sufficient for a small +family. + + +ORANGE SALAD + +Thin slices of very sour oranges, sprinkled with cut English walnuts. +Serve on lettuce leaves with French dressing made with lemon-juice. +Especially good with game. + + +PIMENTO SALAD + +Shredded pimentos, sliced olives, finely cut celery, and a +tablespoonful of chopped onion to each pint. Mayonnaise. This salad +should be half celery, one fourth pimentos, and one fourth olives. + + +PIMENTO SALAD--II + +Hard-boiled eggs cut into eighths. Half the quantity of shredded +pimentos, and as much olive meat as pimentos. To each pint of the +salad add one tablespoonful of the tiny pearl onions which come in +bottles. Mix with mayonnaise, and serve on lettuce leaves. + + +PEPPER SALAD + +Sliced tomatoes and cucumbers, shredded green peppers, chopped onion, +and French dressing. + + +PARISIAN SALAD + +Boil French peas in their own juice, drain, cool, and mix with cut +walnut meats. Soak for an hour in French dressing, drain, put into +lemon cups on lettuce leaves, and serve with a spoonful of mayonnaise +on top. + + +PORTUGUESE SALAD + +Celery, English walnuts, and shredded pimentos. Mayonnaise. + + +PEACH SALAD + +Prepare according to directions given for Apricot Salad, and stuff the +halves with maraschino cherries and chopped nuts. + + +RUSSIAN SALAD + +Make tomato aspic in a border mould, turn out on a platter and fill +the centre with celery mayonnaise. + + +PINEAPPLE SALAD + +Pineapple, oranges, bananas, and strawberries, cut coarsely. French +dressing made with lemon-juice. Serve in the pineapple shell, or in +orange baskets, or banana skins. + + +SCALLOP SALAD + +Parboil the scallops, drain, and cool. Cut coarsely, and mix with half +the quantity of finely cut celery. Mayonnaise. + + +OYSTER SALAD + +Prepare according to directions given above. Mushrooms may be added if +desired. + + +STUFFED-TOMATO SALAD + +Scald, drain, skin, and chill large, well-shaped, ripe tomatoes. Cut a +slice off the blossom end, scoop out the pulp, drain, mix with an +equal quantity of finely cut celery and a little minced onion. Mix +with mayonnaise, fill the shells, put a spoonful of stiff mayonnaise +on top, with a little sprig of parsley upright for a garnish, or an +English walnut meat. Any salad which combines well with the flavor of +tomato may be served in tomato shells, and as a cupful of salad will +stuff several tomatoes, the problem of insignificant salad left-overs +is often solved in this way. + + +SHRIMP SALAD + +Use either canned or fresh shrimps. Break into small bits, mix with +mayonnaise, and serve on lettuce leaves. + + +SUMMER SALAD + +Slice peeled tomatoes, drain, and mix with sliced cucumbers and finely +chopped onion. Mayonnaise. + + +SALMON SALAD + +Use boiled, fresh salmon. Free from skin, fat, and bone, and flake. +Mix with finely cut celery and a few capers. Mayonnaise. + + +SALMON SALAD--II + +Prepare as above, using cucumber dice and a bit of chopped onion +instead of the celery and capers. Mayonnaise. + + +SARDINE SALAD + +Drain the sardines, sprinkle with lemon-juice, and alternate with +hard-boiled egg quarters on a bed of lettuce leaves. French dressing. + + +SHAD ROE SALAD + +Boil the roe, chill, slice, and add finely cut celery and boiled beet +dice. Mayonnaise. + + +SHAD ROE SALAD--II + +Prepare the roe as above and mix with sliced cucumbers. Season with +chopped onion and mix with mayonnaise. + + +SWEETBREAD SALAD + +Prepare according to directions given for Calf's-Brain Salad. + + +SALSIFY SALAD + +Boil, drain, and cool, cut into dice and combine with an equal +quantity of potatoes, lima beans, or cauliflower. French dressing. + + +SPINACH SALAD + +Mould cooked and chopped spinach in small cups. Turn out on individual +dishes, garnish with hard-boiled eggs and beet dice. French dressing. + + +STRING BEANS SALAD + +String the beans, but do not cut them. Boil, drain, and cool. Serve on +lettuce leaves with French dressing and garnish with nasturtium +blossoms. + + +SHRIMP AND CUCUMBER SALAD + +Cut the shrimps coarsely and sprinkle with French dressing. At +serving-time, drain, mix with an equal quantity of crisp cucumber +dice, and serve on lettuce leaves with mayonnaise. + + +VIENNA SALAD + +Finely cut celery, apple dice, and shreds of green pepper. Mayonnaise. + + +WALDORF SALAD + +Sour apples, peeled and sliced, English walnuts, and finely cut +celery. Mayonnaise. + + +MUTTON SALAD + +Cut cold roast or boiled mutton into dice, using none of the fat. +Arrange on lettuce leaves, season with salt and pepper, add a few +capers, and mix with mayonnaise dressing. + + +MUTTON AND ASPARAGUS SALAD + +Prepare according to directions given above, using an equal quantity +of cold, cooked asparagus instead of the capers. + + +MUTTON AND PEA SALAD + +Prepare according to directions given above, using peas instead of +asparagus. + + +CHESTNUT SALAD--II + +Prepare according to directions given for Chestnut Salad--I. Mix with +an equal quantity of sour apples cut into dice. Mayonnaise. + + +CRESS AND WALNUT SALAD + +Wash and drain a bunch of watercress, pick off the tender sprigs and +place in a salad bowl. Add half the quantity of broken English-walnuts +which have been soaked in lemon-juice. Dress with a French dressing +made of twice as much oil as vinegar and no seasoning except salt. + + +SHAD ROE SALAD--III + +Cook the roe with a slice of onion in salted, acidulated water for +twenty minutes. Drain, cool, cut into slices, and sprinkle with French +dressing. Add cucumber dice and chopped olives. Mix with mayonnaise, +garnish with peppers, and serve on lettuce leaves. + + +SALMON SALAD--III + +Open a can of salmon, break into large pieces, remove the bones, skin, +and fat, and lay on a plate. Slice two tomatoes and mince finely a few +small cucumber pickles. Mix the tomatoes with the pickle and put +around the salmon, with a little on top. Cover with a mayonnaise, to +which chopped pickles and capers have been added, and garnish with +lettuce and parsley. + + +ITALIAN SARDINE SALAD + +Four sardines, three large potatoes, three eggs, seasoning, four +anchovies, half a cupful of lima beans cooked, and plenty of oil and +vinegar. Bake the potatoes, peel them, and set them aside to cool. +Boil the eggs hard. Slice the potatoes into a bowl and add the beans. +Skin and bone the sardines and anchovies, break into bits, and mix +them with the vegetable. Put the yolks of two of the eggs into a bowl, +add a pinch each of mustard and salt and enough oil to make a smooth +cream. Add one third as much vinegar as oil. Pour this dressing over +the vegetables and add the shredded whites of the eggs. Garnish with +the whole egg cut in slices and a few stoned olives. + + +EGG AND CHEESE SALAD + +Slice half a dozen hard-boiled eggs. Line a salad dish with lettuce +leaves, cover with a layer of the eggs, and sprinkle thickly with +grated cheese. Thin some mayonnaise with a little cream and spread +over the cheese. Add another layer of eggs and cheese and a sprinkling +of chopped cucumber pickle. Put in the remainder of the eggs, cover +with mayonnaise and sprinkle more cheese over all. + + +CELERY AND PINEAPPLE SALAD + +Use equal parts of shredded pineapple and celery, cut fine. Sprinkle +with lemon-juice, and chill. Add a few blanched and pounded almonds, +mix with mayonnaise, and serve on lettuce leaves. + + +VEAL SALAD + +One cupful of cold roast veal cut into dice. Add one cupful of cooked +peas. Sprinkle with celery salt, chopped capers and pickles, and pour +over a French dressing, seasoned with dry mustard and chopped mint. In +making the French dressing for this salad, use ordinary cider vinegar +instead of tarragon vinegar. + + +TOMATOES STUFFED WITH ASPARAGUS TIPS + +Prepare tomato shells according to directions previously given. Cut +cold, cooked asparagus tips in small bits, mix with mayonnaise, and +fill the shells. Season with grated onion if desired. + + +TUTTI-FRUITTI SALAD + +One half pound of figs, cut in small pieces, one quarter pound of +stoned dates, four oranges cut into small slices, one cupful of canned +strawberries, one cupful of canned pineapple, the juice of one lemon, +three or four tablespoonfuls of sugar, and one cupful of sherry. While +this is not strictly a salad, it is served on lettuce leaves in place +of a salad. Half or a third of the quantity is sufficient for a small +family. + + +SPAGHETTI SALAD + +Shredded celery, boiled spaghetti broken into inch pieces, and bits of +Spanish pimento. Mix with mayonnaise and serve on lettuce leaves. + + +SWEETBREAD AND CUCUMBER SALAD + +Mix cooked sweetbreads, cut into dice, with half the amount of +cucumbers cut the same size, and a little finely cut celery. Mix with +mayonnaise and serve on lettuce leaves. + + +HAM AND CELERY SALAD + +Cut cold, cooked ham into bits and mix with half as much celery cut +fine. Mix with mayonnaise and serve on lettuce leaves. Garnish with +hard-boiled eggs cut in slices. + + +EGG AND POTATO SALAD + +Dress slices of cold, hard-boiled eggs and potatoes with French +dressing, arrange on lettuce leaves, and garnish with stoned olives. + + +CHEESE AND PARSLEY SALAD + +Moisten Neufchatel or cream cheese with cream, and shape in tiny +balls. Roll in very finely minced parsley, and serve on lettuce +leaves with French dressing. + + +CHERRY AND PINEAPPLE SALAD + +Half of a banana, one orange, one cupful of shredded pineapple, one +cupful of stoned cherries, one fourth cupful of blanched almonds, the +juice of half a lemon, and one tablespoonful of powdered sugar. Use +the cherry juice in a French dressing. + + +SHRIMP AND CELERY SALAD + +Equal parts of shredded shrimps and finely cut celery. Mix with +mayonnaise and serve on lettuce leaves. + + +POTATO AND NUT SALAD + +Three cold, boiled potatoes, three hard-boiled eggs, one half cupful +of walnuts, and a dozen olives. Cut the potatoes and eggs into dice, +stone the olives, cut fine, break up the nut meats and mix all +together. Pour over a small quantity of French dressing and let stand +on ice. At serving-time, mix with a little mayonnaise. + + +EGG AND CHICKEN SALAD + +Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs +with the chicken, adding enough mayonnaise to make the mixture easily +into balls. Cut the whites of the eggs into rings, and serve the balls +and the rings together on lettuce leaves. + + +CABBAGE AND PEPPER SALAD + +Shred finely a crisp, raw cabbage. Mix with half as much shredded +green pepper. Serve on lettuce leaves with mayonnaise. + + +CHEESE AND CELERY SALAD + +Cut crisp, tender celery into small bits, sprinkle with grated +Parmesan cheese and serve on lettuce leaves with French dressing. + + +CELERY AND CAULIFLOWER SALAD + +Equal parts of finely cut celery and cold, cooked cauliflower broken +into bits. Either French dressing or mayonnaise. + + +CAULIFLOWER AND CARROT SALAD + +Cold, cooked cauliflower broken into bits, and one third the quantity +of cooked carrots cut into dice. Either French or mayonnaise dressing. + + +PEA AND WALNUT SALAD + +Equal quantities of cold, cooked peas and English walnuts broken into +small bits. Sprinkle with French dressing, let stand half an hour and +mix with mayonnaise. Serve on lettuce leaves or in lemon cups. + + +RUSSIAN SALAD--II + +Equal quantities of cooked potato dice, peas, carrots, lima beans, +shredded celery, sliced tomatoes, chopped onion, cucumber dice and +anchovies broken into small bits. French dressing, using more vinegar +than usual. + + +GERMAN CAULIFLOWER SALAD + +Use cold, cooked cauliflower separated into flowerets. Fry shredded +bacon until crisp, drain, and mix with the cauliflower. Make a French +dressing, using the bacon fat instead of oil, and cider vinegar +instead of tarragon. Pour hot over the salad and set away to cool. + + +SPANISH SALAD + +Cut into dice three slices of stale bread. Add an equal quantity of +cold, cooked potatoes, three tomatoes, sliced, and one onion chopped +fine. Rub the salad bowl with the cut side of a clove of garlic, put +in the salad, and pour over plenty of French dressing. + + +ONION SALAD + +Peel two or three onions, soak in water two hours, chop, put into a +salad bowl, add a tablespoonful of minced parsley and pour over French +dressing. The large, white Spanish onions are best for this salad. One +large onion is usually enough. + + +RUSSIAN SALAD--III + +Cut crisp, tender celery into small bits, add one fourth the quantity +of Russian caviare and the same quantity of anchovies as caviare. Add +half as much tomato pulp as celery and mix with mayonnaise. Serve in +tomato shells. + + +STRAWBERRY SALAD + +Arrange tender, white lettuce leaves in cup shapes. Fill each cup with +strawberries and put a tablespoonful of mayonnaise in each cup. +Mayonnaise for this salad should have the mustard and tarragon vinegar +omitted. + + +BANANA AND PEANUT SALAD + +Slice bananas lengthwise, cover with finely ground peanuts, and serve +on lettuce leaves with mayonnaise. + + +EGG AND ASPARAGUS SALAD + +Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled +egg and serve on lettuce leaves with a French dressing to which +chopped pickles and capers have been added. + + +EGG AND CUCUMBER SALAD + +Slice cucumbers and hard-boiled eggs. Alternate slices of each in a +circle around a bed of watercress, and serve with French dressing. + + +TOMATO AND CHIVE SALAD + +Peel and chill the tomatoes, and cut into halves. Sprinkle with finely +chopped chives, and put a spoonful of mayonnaise on each half. Serve +on lettuce. + + +GRAPEFRUIT AND CELERY SALAD + +Mix grapefruit pulp with finely cut celery, using twice as much +grapefruit as celery. Serve on lettuce leaves with mayonnaise. + + +CUCUMBER AND PIMOLA SALAD + +Mix in equal parts, slicing both thin. Use French dressing and serve +on lettuce. + + +EGG AND CELERY SALAD + +Two heads of celery cut fine, two hard-boiled eggs, and half a cupful +of English walnuts. Break the nuts into small pieces, slice the eggs +and mix all together. Serve on lettuce with mayonnaise. + + +CABBAGE SALAD--II + +Mix shredded, raw cabbage with mayonnaise, and sprinkle with celery +seed. + + +CABBAGE SALAD--III + +Cut off the small ends of green peppers, scoop out the seeds, and fill +with cabbage salad prepared as above. + + +EGG-BALL SALAD + +Separate the whites and yolks of hard-boiled eggs. Cut the whites into +shreds with the scissors. Rub the yolks through a sieve and mix to a +paste with mayonnaise, adding sardines, anchovies, salmon, or any +preferred meat or fish which has been cooked and pounded fine. Shape +the egg mixture into balls the size of marbles. Spread lettuce leaves +with mayonnaise, sprinkle it with the shredded whites of the eggs, and +drop the balls of yolk paste upon it. + + +STUFFED-EGG SALAD + +Divide hard-boiled eggs in the middle, take out the yolks, cut a thin +slice from the bottom of each to make them stand firm, and drop in a +little mayonnaise. Mix the yolks to a paste with mayonnaise, using any +preferred minced meat, fish, or vegetable for seasoning. Fill the +shells, spread with mayonnaise, and sprinkle with chopped parsley. + + +CELERY AND APPLE SALAD + +Mix equal parts of finely cut celery and shredded sour apple. Serve on +lettuce leaves with mayonnaise. + + +TOMATO AND CELERY SALAD + +Peel large, ripe tomatoes and cut into cubes. Drain in a colander +until dry. Mix with half as much finely cut celery, and serve on +lettuce leaves, with mayonnaise. + + +SHRIMP AND NUT SALAD + +Break the shrimps into thirds. Use one half or one third the quantity +of pecan or English walnut meats. Serve on lettuce with mayonnaise. + + +SMOKED HERRING SALAD + +Skin and bone the herring and flake the meat. Use as much hard-boiled +egg as herring, and twice as much potato dice as herring. Season with +grated onion, and mix with French dressing. + + +HALIBUT SALAD + +Steam halibut steaks until tender, arrange on a bed of lettuce and +remove the skin and bone. Cover with a layer of shredded sweet pepper, +hard-boiled eggs, and olives sliced thin. Serve with a French dressing +which has been seasoned with grated onion. + + +HALIBUT SALAD--II + +Prepare halibut steaks according to directions given above. Sprinkle +with French dressing, cover with cucumbers sliced thin, and spread +with mayonnaise. + + +HALIBUT SALAD--III + +Prepare the fish according to directions given above, and flake it. +Add half the quantity of finely cut celery. Serve on lettuce leaves +with mayonnaise. + + +HALIBUT SALAD--IV + +Prepare according to directions given for Halibut Salad--III, adding +as much cucumber dice as celery. + + +SMELT SALAD + +Boil the smelts, drain, cool, and flake the meat. Mix with cucumber +dice, or finely cut celery, and serve on lettuce leaves with +mayonnaise. + + +LOBSTER SALAD--I + +Pick out the meat of a cold, boiled lobster, mix with mayonnaise, and +serve on lettuce leaves. + + +LOBSTER SALAD--II + +Prepare according to directions given for Lobster Salad--I, adding +half the quantity of finely cut celery to the fish. + + +SHRIMP AND TOMATO SALAD + +Break the shrimps into half-inch bits, and mix with twice the quantity +of peeled, sliced, and drained tomatoes. Serve on lettuce leaves with +mayonnaise. The tomatoes may be cut into quarters, instead of slicing. + + +CRAB AND CUCUMBER SALAD + +Use equal quantities of crab meat, broken into inch pieces, and +cucumber dice. Season with a little grated onion, and mix with +mayonnaise. + + +TURKEY SALAD + +Use cold roast turkey and prepare according to directions given for +Chicken Salad. + + +EGG AND CABBAGE SALAD + +Boil six eggs hard. When cold, cut in two lengthwise, and take out the +yolks. Rub the yolks through a sieve, season with salt, pepper, and +grated onion, and mix to a paste with mayonnaise. Mould into small +balls and set aside. Shred the whites with the scissors, and add twice +as much shredded cabbage. Mix with mayonnaise, arrange on a bed of +lettuce leaves, and drop the egg balls on the salad. + + +EGG AND SARDINE SALAD + +Boil three eggs hard. Cut in two lengthwise, and take out the yolks. +Rub the yolks through a sieve with four sardines, season with salt and +pepper, and add enough cream or oil to make a paste. Shape into balls. +Shred the whites of the eggs with the scissors, and mix with twice +the quantity of finely cut celery. Mix the celery and egg together +with mayonnaise, arrange on lettuce leaves, and drop the balls of egg +paste upon the salad. + + +TONGUE AND POTATO SALAD + +Cut cold, cooked, pickled lamb's tongues into dice, mix with twice the +quantity of cold, boiled potatoes cut into dice, and add a little +hard-boiled egg, finely chopped. Pour over a French dressing to which +a tablespoonful of chopped cucumber pickle has been added. + + +SHREDDED LETTUCE SALAD + +Use the leaf lettuce and cut crosswise into narrow ribbons, using +scissors or a very sharp knife. Serve with French dressing. Sliced +hard-boiled eggs may be mixed with this salad. + + +GERMAN CABBAGE SALAD + +Fry a cupful of finely cut bacon until crisp, and drain off the fat. +Add the bacon to three times the quantity of shredded, raw cabbage. +Make a salad dressing of the bacon fat and vinegar, seasoning to +taste. Pour hot over the cabbage and set away to cool. + + +IRWIN SALAD + +Six medium-sized tomatoes, peeled and quartered, two or three +cucumbers cut in thin slices, one Spanish onion chopped fine, three +green peppers, shredded, and two large sour apples cut into dice. Rub +the salad bowl with the cut side of a clove of garlic and put in the +salad. Make a dressing with six tablespoonfuls of oil, three of wine +vinegar, half a teaspoonful of mustard, a teaspoonful each of +Worcestershire sauce, brown sugar, and salt. Sprinkle liberally with +red pepper and set the bowl on ice until thoroughly cold. + + + + +ONE HUNDRED SANDWICH FILLINGS + + +1. One half pound of Roquefort cheese, one fourth as much butter, and +half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread +on wafers or toasted rye bread. + +2. Remove all the seeds from a pepper, chop fine, and simmer ten +minutes in a tablespoonful of butter. Add a dash of salt, and set +aside to cool. + +3. Chopped dates seasoned with grated lemon-peel and clove or +cinnamon. + +4. Corned beef cut in thin slices and spread with mustard. + +5. Tongue cut in thin slices, spread with mustard. + +6. Grated horseradish spread on buttered bread. + +7. Swiss cheese cut in thin slices. + +8. Dutch cheese made into a paste with cream. + +9. Same as above with chopped nuts added. + +10. The meat of a liver sausage seasoned with chopped onion and +celery. + +11. Prunes chopped with half the quantity of English walnut meats, +seasoned with lemon-juice and powdered sugar. + +12. Equal parts of chicken and cold ham, finely minced and seasoned +with curry powder. + +13. Drained and boned anchovies pounded to a paste with butter. + +14. Thin slices of cucumber dipped in French dressing. + +15. Minced tongue and hard-boiled eggs, seasoned with mustard. + +16. Thin slices of roast veal covered with chopped pickles. + +17. Sardines made to a paste with lemon-juice. + +18. Shrimps picked fine, seasoned with lemon-juice. + +19. Cold roast turkey cut into thin slices. + +20. Minced hard-boiled eggs, one sardine to every three, seasoned with +lemon-juice. + +21. Thin slices of cold roast chicken. + +22. Watercress chopped fine and seasoned with salt and pepper. + +23. Same as twenty-two, mix with chopped, hard-boiled eggs. + +24. Minced hard-boiled eggs mixed with grated cheese, seasoned with +mustard. + +25. Cold baked beans mashed to a paste and seasoned with mustard or +chopped celery. + +26. Thin slices of banana dressed with oil and lemon-juice. + +27. Finely cut celery mixed with mayonnaise. + +28. Dutch cheese mixed with chopped olives. + +29. Large figs cut in halves. + +30. Equal parts of minced ham and celery mixed with mayonnaise. + +31. Ham mixed with chopped pickle and celery. + +32. Petals or leaves of nasturtiums. + +33. Equal parts of grated Swiss cheese and chopped English walnuts. + +34. Olives chopped fine and mixed with mayonnaise. + +35. Peanuts mashed to a paste with mayonnaise. + +36. Caviare mixed with a little lemon-juice. + +37. Cold roast beef cut in thin slices. + +38. Minced hard-boiled eggs mixed with mayonnaise. + +39. Lobster meat mixed with mayonnaise. + +40. Canned salmon mixed with hard-boiled eggs chopped fine. + +41. Strawberries mashed with powdered sugar and seasoned with a little +lemon-juice. + +42. Figs and nuts chopped fine. + +43. Nuts and raisins chopped fine. + +44. Cold roast chicken and cold, cooked oysters chopped fine. + +45. Cold chicken and one fourth the quantity of blanched almonds +chopped fine and mixed to a paste with cream. + +46. Five heaping teaspoonfuls of powdered sugar, two of cocoa, and +two of boiling water. Stir over the fire until smooth. Add a few drops +of vanilla and cool. + +47. Minced hard-boiled eggs, grated cheese, and made mustard, mixed to +a paste with olive-oil. + +48. Equal parts of cold roast beef, boiled tongue, ham, and cold roast +turkey. Season with chopped pickle and mix with mayonnaise. + +49. One cupful of cold roast chicken, three olives, one pickle, and a +tablespoonful of capers. Mince fine and mix with mayonnaise. + +50. Orange marmalade. + +51. Cream cheese, lettuce leaves, and French dressing. + +52. Lettuce leaves and mayonnaise. + +53. Salmon, capers, chopped chives, and mayonnaise. + +54. Cold, cooked veal chopped fine with hard-boiled eggs. Season with +tomato catsup. + +55. Hard-boiled eggs cut into slices, sprinkled with salt and pepper +and chopped parsley. + +56. Cold roast chicken and finely cut celery mixed with mayonnaise. + +57. Lettuce leaves, pimentos, and mayonnaise. + +58. Cottage cheese seasoned with mustard and chopped olives, mixed +with mayonnaise. + +59. Minced ham, olives, and parsley. + +60. Cold corned-beef and green peppers, minced. + +61. Cold roast lamb, minced, seasoned with minced olives and tomato +catsup. + +62. Raisins and candied lemon-peel chopped and made into a paste with +lemon-juice. + +63. Dates chopped fine, with half the quantity of English walnuts or +pecans. + +64. Chinese preserved ginger chopped fine. + +65. Equal parts of grated cheese and English walnuts, chopped fine, +and rubbed to a paste with cream. + +66. Cold, cooked sweetbreads chopped fine. + +67. Cold mutton chopped fine, and seasoned with mint sauce. + +68. Hard-boiled eggs and watercress finely minced and mixed with +mayonnaise. + +69. Pickled lambs' tongues chopped very fine with capers. + +70. Olives and pimentos finely chopped, lettuce leaves, and +mayonnaise. + +71. Dutch cheese and finely minced watercress. + +72. Sour apples and celery, minced very fine, and mixed with +mayonnaise. + +73. Cucumber, grated onion, and mayonnaise. + +74. Leaves of endive and French dressing. + +75. Grated cheese, seasoned with salt, paprika, mustard, vinegar, and +anchovy paste. + +76. Same as seventy-five, with chopped olives or pickles added. + +77. Cold, fried oysters chopped fine, lettuce leaves, and French +dressing. + +78. Equal parts of banana pulp and crushed red raspberries, mashed +with sugar, and made into a paste with cream. + +79. Grated cocoanut, chopped nuts, sugar, and lemon-juice. + +80. Orange marmalade and English walnut meats. + +81. Preserved ginger and candied orange-peel chopped fine. + +82. Maraschino cherries and nut meats chopped fine. + +83. Cottage cheese and jam or marmalade. + +84. Cream cheese and bar le duc mixed to a paste. + +85. Hard-boiled eggs, chopped fine, and seasoned with anchovy paste. + +86. Chopped figs and chopped peanuts, seasoned with lemon-juice. + +87. Chopped English walnuts mixed with quince-jelly. + +88. Cabbage, finely chopped, and mixed with salad dressing. + +89. Thinly sliced bananas spread with mayonnaise. + +90. The tender tops of celery, minced fine, and mixed with mayonnaise. + +91. Figs and raisins chopped together. + +92. Boiled ham, sardines, and pickles, minced, seasoned with mustard, +catsup, and vinegar. + +93. Cottage cheese, lettuce leaves, and French dressing. + +94. Cold, cooked chicken and mushrooms mixed with mayonnaise. + +95. Cottage cheese and minced hard-boiled eggs, mixed with mayonnaise. + +96. Cold roast beef, chopped fine, seasoned with tomato catsup, celery +salt, Worcestershire, and grated onion. + +97. Raisins chopped fine and worked to a paste with sherry. + +98. Cream cheese and shredded green peppers. + +99. Equal parts of tongue and chicken, minced fine, and mixed with +mayonnaise. + +100. Cold, boiled shad roe and cucumbers, finely minced, and mixed +with French dressing or mayonnaise. + +101. People who are not satisfied with the above fillings are at +liberty to invent their own. + + + + +LUNCHEON BEVERAGES + + +Inasmuch as coffee usually appears both at breakfast and dinner, it is +well to bar it out absolutely from the luncheon table. Too much coffee +drinking is injurious, as the makers of imitation coffees assure us +daily through the medium of expensive advertisements. Though nothing +else is quite as good as coffee, yet there are many other beverages +which will prove acceptable at luncheon. + + +MILK + +Serve from an earthen pitcher, either hot or cold as preferred. + + +BUTTERMILK + +Buttermilk is always served ice cold. On a hot day a glass of +buttermilk, and a cracker or a bit of salted toast will often prove a +sufficient luncheon. + + +TEA + +Use the best tea. The cheap tea is dear at any price. Scald out the +tea-pot, which should never be of metal, and put into it a +teaspoonful of tea for each person and one for the pot. Add as many +cupfuls of hot water as there are teaspoonfuls of tea. Cover and let +steep for a moment, but never allow it to boil. The water for tea must +be freshly boiled and taken at the first vigorous boil. When tea is +boiled, tannin is extracted from the grounds, and tannin, even in the +most minute quantities, has a very injurious effect upon the lining of +the stomach. + + +VIENNA CHOCOLATE + +Three heaping tablespoonfuls of grated chocolate mixed to a paste with +cold water. Pour it into a double boiler with four cupfuls of milk +boiling hot. Add sugar to taste, and let cook five minutes. Beat the +whites of two eggs to a stiff froth and put into the chocolate pot. +Put a teaspoonful of vanilla into the chocolate after taking from the +fire, and pour the hot chocolate very slowly upon the eggs, stirring +constantly with a silver spoon or the wooden stick which comes for the +purpose. It makes a delicious, frothy chocolate. The cocoa which comes +in packages may be used instead of grated chocolate. + + +COCOA + +Directions are given on the package the cocoa comes in. If not, buy +another kind next time. + + +LEMONADE + +Select perfect lemons and roll until soft. Extract the juice, using a +glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf +sugar over the peel of the lemon to extract the oil, and add to the +lemon-juice. Fill a glass pitcher one third full of broken ice, pour +the lemon-juice upon the ice, and add granulated sugar and water to +taste. + + +ICED TEA + +Make tea according to directions given above, using two or three extra +teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and +pour the tea, scalding hot, upon the ice, being careful that the +stream strikes the ice, and not the pitcher. Serve with cut loaf +sugar, and slices of lemon. + + +PINEAPPLE CUP + +Put into a bowl the juice of three lemons, two oranges, sliced and +seeded, one grated pineapple, and one cupful of sugar. Let stand an +hour to extract the juice, then strain through a fruit press. Add to +the juice as much cold water as desired, and two slices of pineapple, +shredded. Pour into glasses half full of cracked ice. + + +RASPBERRY CUP + +Mash and strain two cupfuls of currants stripped from the stems. Mash +also an equal quantity of raspberries. Mix the juices, sweeten to +taste, and serve in glasses with cracked ice and cold water. + + +PINEAPPLE LEMONADE + +One cupful of sugar, one cupful of canned pineapple, one cupful of +water and the juice of two lemons. Boil the sugar and water until it +threads. Put the pineapple through the fruit press and add to the +syrup with the juice of the lemons. When ready to serve, add water and +sugar to taste. Serve ice cold. + + +GRAPE JUICE + +Stem ripe Concord grapes. Do not wash unless necessary. Cover with +cold water and put into a saucepan over a slow fire. Boil until the +grapes are in pieces, then strain through coarse cheese-cloth and +sweeten to taste. Serve in glasses with plenty of cracked ice. + + +BLACKBERRY SHRUB + +For every cupful of fruit juice take one half cupful of cider vinegar +and two cupfuls of sugar. Put the fruit, sugar, and vinegar over the +fire, stir until the sugar dissolves, and boil until a thick syrup. +Skim if necessary, strain, and bottle. When served, allow one fourth +cupful of syrup to half or three fourths of a cupful of ice water. + + +RASPBERRY SHRUB + +Use ripe red raspberries, and prepare according to directions given +for Blackberry Shrub. + + +RASPBERRY DASH + +Fill the tumbler half full of cracked ice. Add one tablespoonful of +sweetened raspberry juice and one tablespoonful of cream. Fill the +glass with soda water. + + +MINT SANGAREE + +Crush two or three sprays of mint with a lump of sugar. Put into a +glass half full of cracked ice. Add four tablespoonfuls of grape juice +and fill the glass to the brim with charged water. Shake thoroughly +and strain into another glass. + + +SELTZER LEMONADE + +Squeeze the juice of a lemon into a tall glass, add two inches of +shaved ice, two heaping teaspoonfuls of sugar and fill the glass with +seltzer or Apollinaris. + + +TEMPERANCE PUNCH + +Upon a tablespoonful of good tea pour two quarts of boiling water. In +the meantime have ready the juice and peelings of three lemons and one +orange in a pitcher. When the tea has steeped for five minutes, strain +through a fine strainer into the pitcher. Add a cupful of sugar and +cool slowly. At serving-time put into glasses with plenty of ice. + + + + +EATING AND DINING + + +There is an old saying to the effect that "all may eat, but ladies and +gentlemen dine." The difference lies more in the preparation and +manner of serving than in the food itself, and whether her evening +meal is a banquet or a repast of the lunch-counter sort rests wholly +with the housewife. + +We pause long enough to pay our disrespects to that barbarous +institution known in America as the Sunday Dinner. On six days in the +week, the average business man eats a light luncheon or none at all. +On the seventh day, at an unaccustomed hour, he eats a heavy meal, +goes to sleep shortly afterward, and wonders why Monday is a "blue +day." + +Our uncivilized Sundays are responsible for our Monday morning +headaches and for the gloom which, in many a household, does not wear +off until Tuesday morning. If Sunday were a day of fasting instead of +a day of feasting, Monday might be radiant occasionally instead of +riotous or revolutionary. + +We make Sunday a hard day for the women of the household, especially +the servants, and the imperial liver appertaining to the Head of the +Establishment balks sometimes at the strain. The American Sunday +Dinner is one cause of the American Servant Problem--and everybody +knows what that is. + +In more than one household, a twelve or one o'clock breakfast has +proved both hygienic and satisfactory. Coffee and rolls are served to +those who want them at eight or nine o'clock, if they come into the +dining-room. At noon the family sits down to a simple breakfast--fruit, +broiled chicken, creamed potatoes, hot bread and coffee, for example. +The maid has few dishes to wash, is not too tired to enjoy her +afternoon off, and gets away two or three hours earlier than her less +fortunate sisters. Also she remains where she is hired--which has its +advantages. Only a light lunch is needed in the evening which the +mistress may serve, leaving the dishes to be washed in the morning. + +Owing to the aforesaid American Servant Problem an increasing number +of women do their own housework--not from choice, but from stern +necessity. This book is intended for the woman in a small house or +apartment, who is her own cook, who earnestly desires to do her duty +by her family, yet be something more than a wearied and soul-sickened +drudge; who has to look after her dimes and nickels, if not her +pennies, and who wants more than the weekly "afternoon off" accorded +to the stronger women who undertake domestic tasks. + +Simplicity--and, as a general rule, economy--has been the standard by +which each recipe has been judged. All are within the capabilities of +the most inexperienced cook, who is willing to follow directions, +and, in the case of such variable materials as flour and eggs, trust, +now and then, to her own judgment. + + + + +THIRTY-FIVE CANAPES + + +I + +Cover thin circles of fried or toasted bread with chopped hard-boiled +eggs, lay a curled anchovy in the centre of each piece and serve +either hot or cold, garnishing with minced parsley or capers. + + +II + +Cut thin slices of bread into fancy shapes, toast, spread with butter, +and lay a curled anchovy in the centre around half a pimola. Fill the +spaces with the minced whites and sifted yolks of hard-boiled eggs and +border with minced capers or parsley. + + +III + +Serve pitted olives on rounds of fried bread with an anchovy curled +around each olive. Fill the space to the edge with chopped olives or +rings of hard-boiled eggs. Garnish with cress. + + +IV + +Fry small rounds of bread in clarified butter, sprinkle with grated +cheese, season with salt and cayenne, and put in the oven until the +cheese is melted. Fillets of anchovies may be laid on these canapes +and they may be served hot or cold, garnishing with minced parsley. + + +V + +Pound anchovies to a smooth paste with butter and season with cayenne +and lemon-juice. Spread on strips of toast or bread and lay strips of +anchovy on each piece. Fill the spaces between with hard-boiled eggs +chopped separately. + + +VI + +Chop watercress and pickles with the yolks of hard-boiled eggs and rub +to a smooth paste with butter. Spread on strips of fried or toasted +bread and lay an anchovy on each one. + + +VII + +Slice large tomatoes, cut circles of bread to fit, and toast or fry +the bread. Lay a slice of tomato on each piece, put a pimola in the +centre, curl an anchovy around it and border with stiff Mayonnaise, +using the pastry bag and tube. Serve ice cold. + + +VIII + +Beat together two eggs, a tablespoonful of melted butter, a +teaspoonful of anchovy sauce, and salt and cayenne to season. Add +three tablespoonfuls of grated cheese and one tablespoonful of flour +wet with cream. Spread thickly upon small slices of toast and bake +until brown. + + +IX + +Chop two hard-boiled eggs fine, mix to a smooth paste with melted +butter, season with anchovy essence, and serve on small circles or +squares of buttered toast. + + +X + +Spread strips of toast with caviare rubbed to a smooth paste with +butter, sprinkle with chopped watercress, and serve cold. + + +XI + +Heat caviare with enough cream to moisten, spread on rounds of fried +or toasted bread, and sprinkle with hard-boiled egg-yolks rubbed +through a fine sieve. Garnish with cress. + + +XII + +Spread thin rounds of toasted rye-bread with caviare, seasoned with +lemon-juice. Lay a slice of hard-boiled egg on each one and serve with +a garnish of parsley. + + +XIII + +Spread thin squares of toast with caviare seasoned with lemon-juice, +sprinkle with minced parsley, and border with chopped hard-boiled +eggs. Garnish with lemon and parsley. + + +XIV + +Chop fine, olives, pimentos, and cucumber pickles. Season caviare with +lemon-juice and spread upon circles of fried or toasted bread. Cover +with a thin layer of the chopped mixture. + + +XV + +Spread butter upon thin round slices of rye-bread or Boston +brown-bread and lay a thin slice of cucumber, which has been dipped in +French dressing, on each piece. Remove the yolk from slices of +hard-boiled egg, lay the ring of white on the cucumber, and fill the +centre with caviare. + + +XVI + +Season caviare with lemon-juice and spread upon rounds of toasted +bread. Lay an oyster on each piece and serve on a plate with a garnish +of cress and lemon. + + +XVII + +Mix caviare to a cream with lemon-juice and spread on buttered toast +cut into squares or diamonds. Garnish with hard-boiled eggs, chopped +finely, and sprinkle with minced onion. Skinned and boned anchovies +may be used instead of caviare. + + +XVIII + +Heat a can of caviare with a little melted butter, season with +lemon-juice and cayenne, and serve on small squares of hot buttered +toast. + + +XIX + +Fry small rounds of bread in butter, drain and cool. Chop watercress +very fine, rub it to a paste with butter and spread on the toast. +Sprinkle with salt and paprika, cover with caviare seasoned with +lemon-juice, and serve with a garnish of cress. + + +XX + +Spread thick rounds of fresh bread with butter and anchovy paste, +cover with crab-meat, sprinkle with minced green pepper, press firmly, +and serve with a garnish of cress. + + +XXI + +Rub to a smooth paste the yolks of hard-boiled eggs and an equal +quantity of skinned and boned sardines, seasoning with lemon-juice. +Spread on narrow strips of buttered toast and serve either hot or +cold. + + +XXII + +Drain and skin boned sardines. Saute in butter, season with salt, +cayenne, and lemon-juice, and serve hot on small strips of buttered +toast. + + +XXIII + +Drain, skin, bone, and mash sardines. Rub to a smooth paste, +moistening with melted butter and lemon-juice. Spread on small +circles of bread, lay a ring of hard-boiled egg-white in the centre, +fill the space with minced olives and surround with the sifted yolk. +Serve with cress or parsley. + + +XXIV + +Toast small slices of rye-bread and spread with sardines, pounded to a +paste and rubbed smooth with butter. Arrange alternate rows of chopped +hard-boiled egg yolks and whites, garnish with parsley and serve. + + +XXV + +Rub boned and skinned sardines to a paste with butter and the yolks of +hard-boiled eggs, seasoning with chopped pickle and parsley, +lemon-juice, and mustard. Spread the paste on rounds or strips of +fried bread, lay a skinned and boned sardine on each piece, heat +thoroughly and serve. + + +XXVI + +Spread rounds of fried bread with anchovy paste and cover with +Mayonnaise to which has been added chopped capers, olives, and onion. +Garnish with cress and serve cold. + + +XXVII + +Fry small rounds of bread, spread with anchovy paste, lay a slice of +tomato on each and serve ice cold, garnishing with cress or parsley. + + +XXVIII + +Sprinkle rounds of fried bread with grated cheese, heat until the +cheese melts, and serve very hot. + + +XXIX + +Spread rounds of fried bread with caviare seasoned with lemon-juice, +lay a slice of hard-boiled egg on each one, and sprinkle with chopped +cress. + + +XXX + +Rub chopped ham to a smooth paste, moistening with cream, milk, or +melted butter. Spread on small rounds of fried bread, sprinkle with +grated Parmesan cheese and cayenne, and brown in a hot oven. + + +XXXI + +Spread small strips of bread with butter and sprinkle with salt and +paprika. Cover with grated cheese, bake until the cheese softens, and +serve immediately. + + +XXXII + +Butter small rounds of toast, cover with thin slices of Swiss cheese +or sprinkle with grated Swiss cheese, brown in the oven, and serve +hot. + + +XXXIII + +Spread grated cheese on small rounds of bread seasoned with salt and +cayenne, and bake until the cheese is melted. The bread may be spread +with French mustard before the cheese is put on. + + +XXXIV + +Rub two chicken livers to a smooth paste with butter, seasoning with +salt and paprika, spread on rounds of fried bread, and serve hot. + + +XXXV + +Mix equal quantities of minced cooked chicken, ham, or tongue with a +little very thick Cream Sauce. Season with curry-powder and +lemon-juice. Spread on small rounds of toast and serve hot, or make +sandwiches of toast with the mixture between. + + + + +ONE HUNDRED SIMPLE SOUPS + + + + +_BEEF SOUPS_ + + +BARLEY SOUP + +Cook one cupful of barley slowly until soft. Drain, and add to beef +stock made according to any preferred method. Serve very hot. + + +BLACK BEAN SOUP + +Soak two cupfuls of black beans in cold water over night. In the +morning, drain, and cover with fresh boiling water. Boil until tender, +add four cupfuls of beef stock, and two cupfuls of boiling water. Rub +through a fine sieve, return to the fire, and bring to the boil. +Season with salt, pepper, and a wineglassful of sherry. Cut into +slices one lemon, and two hard-boiled eggs. Put into a tureen, pour +the hot soup over, and serve. + + +BOSTON SUMMER SOUP + +Cook together one cupful of peas and one cupful of tomatoes. Rub +through a sieve, and add to four cupfuls of beef stock. Thicken with +two tablespoonfuls of cornstarch rubbed smooth in a little cold stock. +Simmer fifteen minutes, add two tablespoonfuls of butter and three +tablespoonfuls of cooked peas. Season with salt and pepper, reheat +and serve. + + +CREOLE SOUP + +Half a can of tomatoes, three tablespoonfuls of rice, one half can of +okra, and a red pepper, added to two quarts of beef stock. Simmer +until the rice is cooked. Blend together two tablespoonfuls of flour, +mix with a little cold stock, pour into the soup, and stir until it +thickens. Season with salt and serve at once. + + +ENGLISH SPINACH SOUP + +Cook half a peck of spinach, rub through a fine sieve, add six cupfuls +of strong beef stock, season with salt, pepper, sugar, and mace, +thicken with butter and flour, bring to the boil, and serve +immediately. + + +ENGLISH TOMATO SOUP + +Add one can of tomatoes to four cupfuls of beef stock, and simmer +together for an hour, with a small onion cut fine. Rub through a +sieve, reheat, season with salt, pepper, and sugar, and thicken with a +tablespoonful of butter, rubbed smooth with a tablespoonful of flour, +boiled in the soup, while stirring. When thick, add three +tablespoonfuls of cold boiled rice, reheat, and serve with croutons. + + +ITALIAN ONION SOUP WITH CHEESE + +Slice four large onions very thin, fry brown in butter, and add to +four cupfuls of beef stock. Put into an earthen pot and arrange slices +of toast on top, liberally sprinkled with grated Parmesan cheese. +Serve from the dish with one slice of toast for each person. + + +JULIENNE SOUP + +Cut into thin, match-like strips carrots, turnips, and celery, having +half a cupful of each. Cover with boiling water, season with salt and +pepper, and cook until soft. Add to two quarts of boiling beef stock. + + +SOUP OF MIXED VEGETABLES + +One cupful each of chopped onion, carrot, celery, and tomatoes; +one-half cupful each of chopped turnip, parsnip, and cabbage. Fry the +onions and carrot in a little butter, then add four cupfuls of boiling +water and four cupfuls of beef stock. Simmer until the vegetables are +tender. Season with salt, pepper, sugar, and minced parsley. + + +NOODLE AND TOMATO SOUP + +Add a five-cent can of tomato paste to three pints of boiling beef +stock. Season to taste, and cook in it noodles made according to +directions given elsewhere. Serve hot with grated Parmesan cheese. + + +QUICK BEEF SOUP + +Cook together in two quarts of water for half an hour, half an onion, +three stalks of celery, and a sliced carrot. Season with salt, pepper, +and mace. Strain, and add to the water two tablespoonfuls of extract +of beef. Stir until dissolved, reheat and serve. + + +RICE AND CURRY SOUP + +Melt in a saucepan two tablespoonfuls of butter, add a chopped onion, +and a tablespoonful of chopped raw ham. Fry for three minutes. Add one +tablespoonful of curry powder and two tablespoonfuls of flour. Mix +thoroughly, add three quarts of beef stock, boil for one hour, skim, +and press through a fine strainer into another saucepan. Add a pint of +rice which has been cooked in stock, reheat, skim, and serve. + + +SPANISH ONION SOUP + +Chop fine five onions and fry brown in butter, adding a teaspoonful of +sugar. When brown, pour over eight cupfuls of hot beef stock. Add a +bay leaf, half a dozen pepper-corns, and a tablespoonful of minced +parsley. Simmer fifteen minutes, strain, and serve with dice of fried +or toasted bread. + + +VEAL SOUP + +Put a knuckle of veal into three quarts of cold water, with a +teaspoonful of salt, and a tablespoonful of uncooked rice. Simmer +gently for four hours, take from the fire, and strain through a +colander. Beat the yolk of one egg with a cupful of milk, add a +teaspoonful of butter, and strain the hot soup upon it, stirring +constantly. Pour into the tureen and serve immediately. + + +WREXHAM SOUP + +One pound of lean beef chopped fine. Peel and slice one large carrot, +one large turnip, six small onions, a stalk of celery, and two cupfuls +of tomatoes. Tie up in a muslin cloth a small bunch of parsley, six +cloves, six pepper-corns, and a sprig of thyme. Put all these +ingredients into a bean-pot, with a tablespoonful of salt, a +teaspoonful of sugar and a pinch of pepper. Cover with five pints of +cold water, and bake very slowly for five hours. Take out the bag of +spices, and serve the soup with croutons. + + + + +_BISQUES AND PUREES_ + + +BISQUE OF CLAMS + +Reheat four cupfuls of veal stock, and thicken with two tablespoonfuls +of butter, blended with two tablespoonfuls of flour, and rubbed smooth +in the stock, while boiling. Add a small can of minced clams with +their liquor, or twenty-five clams, chopped very fine. Season to +taste, add two cupfuls of boiling cream, and serve immediately. + + +CRAB AND TOMATO BISQUE + +Blend together two tablespoonfuls each of butter and flour. Add one +quart of cold milk, and cook slowly until it thickens, stirring +constantly. Add one cupful of cooked crab meat, two cupfuls of stewed +and strained tomatoes, a pinch of soda, and salt and pepper to season. +Boil up once and serve. + + +PUREE OF ASPARAGUS + +Cut the tops from two bunches of asparagus, and set aside. Boil the +stalks in salted water until tender, and rub through a sieve. Add the +pulp to three pints of boiling beef stock, and season with salt, +pepper, and butter. Simmer fifteen or twenty minutes. Stir in three +tablespoonfuls of cream, strain the soup, add the cooked asparagus +tips, and serve. This soup may be thickened if desired. + + +PUREE OF GREEN PEAS + +Boil four cupfuls of green peas in salted water with an onion, a small +bunch of parsley, and two sprigs of mint. Rub through a colander and +reheat. Add a cupful of veal stock, season with salt, pepper, and +sugar, and thicken with one tablespoonful of butter blended with one +tablespoonful of flour, and rubbed smooth in the soup, while boiling. +Serve with croutons. + + +PUREE OF KIDNEY BEANS + +Soak over night two cupfuls of red kidney beans. Drain, and cook +slowly until very soft in enough beef stock to cover. Rub through a +coarse sieve. Add one-half cupful of salt pork, cut into dice and +fried until brown and crisp, two onions, one carrot, and a +tablespoonful of powdered sweet herbs. Add four cupfuls of beef stock, +and simmer for an hour. Strain, add two tablespoonfuls of sherry or +claret, reheat, and serve. + + +PUREE OF PEAS AND RICE + +Rub through a sieve one cupful of cooked peas, and one cupful of cold +boiled rice. Mix with six cupfuls of boiling beef stock, thicken with +butter and flour, according to directions previously given, and serve +very hot. + + +PUREE OF TOMATOES + +Boil together for half an hour one can of tomatoes, and one large +onion, chopped fine. Run through a sieve, return to the fire, and +season with pepper, salt, and sugar. Blend together two tablespoonfuls +of butter, and one tablespoonful of flour. Add two cupfuls of cold +milk, and cook until smooth and thick, stirring constantly. Add the +tomatoes and a pinch of soda. Reheat, add half a cupful of cracker +crumbs, and serve immediately. + + +PUREE OF TOMATOES AND MACARONI + +Cook together for an hour, one can of tomatoes, a sprig of parsley, a +teaspoonful of celery seed, a teaspoonful of sugar, a blade of mace, a +bay-leaf, and a small onion chopped fine. Rub through a coarse sieve, +add two cupfuls of beef stock, season with salt and pepper, and +thicken with one tablespoonful each of butter and flour, rubbed +together and boiled in soup, while stirring. When thickened add one +cupful of cooked macaroni, cut into small bits. + + + + +_CHICKEN SOUPS_ + + +CHICKEN BOUILLON + +Cut up a chicken, cover with cold water, add a small onion sliced, a +stalk of celery cut fine, and a small bunch of parsley. Simmer until +the meat falls from the bones, strain through cheese-cloth, cool, +skim, reheat, season with salt and pepper, and serve in cups. + + +CHICKEN SOUP + +Select an old fowl and cut it in pieces. Put into the soup-kettle, +with a sliced carrot, two onions, two cloves, and water to cover. +Simmer for three or four hours, and strain. Reheat the liquor, add one +cupful each of washed rice and meat of the chicken, a small turnip +chopped, and a blade of mace. Simmer for three hours, rub through a +sieve, season to taste, and serve. + + +CHICKEN AND TOMATO SOUP + +Cut up a chicken, fry in butter with an onion, and a slice of ham +chopped fine. Add two quarts of beef stock, two cupfuls of water, a +small bunch of parsley, a tablespoonful of powdered sweet herbs, and +salt and pepper to season. Add a can of tomatoes and cook until the +meat falls from the bones. Remove the bones, chop the meat fine, +reheat, and serve. + + +CREAM OF CHICKEN + +Melt one tablespoonful of butter, add two tablespoonfuls of flour, +and, when thoroughly blended, three cupfuls of chicken stock. Season +to taste, add one cupful of boiling cream, and serve. + + +CREAM OF CHICKEN AND ASPARAGUS + +Prepare Cream of Chicken according to directions given above, and add +one cupful of cooked asparagus, which has been rubbed through a sieve. +Add the asparagus tops, cooked separately, and serve with unsweetened +whipped cream. + + +CREAM OF CHICKEN AND BARLEY + +Prepare Cream of Chicken according to directions given above, and add +one cupful of barley which has been cooked in chicken stock. Add more +cream if too thick. + + +CREAM OF CHICKEN AND CELERY + +Chop fine one head of celery, and boil until soft in four cupfuls of +chicken stock. Rub through a sieve, reheat, thicken with two +tablespoonfuls each of butter and flour, boiled in the soup, while +stirring, season to taste, add two cupfuls of boiling cream, and +serve. + + +CREAM OF CHICKEN AND NOODLES + +Prepare Cream of Chicken according to directions given above, and add +one cupful of cooked noodles. Season with grated Parmesan cheese. + + +CREAM OF CHICKEN AND OYSTERS + +Prepare Cream of Chicken according to directions given above, and add +one cupful of cooked oysters with their liquor. Season with minced +parsley and lemon-juice. + + +CREAM OF CHICKEN AND SAGO + +Prepare Cream of Chicken according to directions given above, and add +one cupful of sago which has been cooked in chicken stock. Dilute with +boiling cream if too thick, and serve with whipped cream in each +plate. + + +CREAM OF CHICKEN AND VERMICELLI + +Prepare Cream of Chicken according to directions given above, and add +one cupful of broken vermicelli, which has been cooked in chicken +stock. Season with minced parsley, and grated Parmesan cheese. + + +CREAM CHICKEN BOUILLON + +Prepare Cream of Chicken according to directions given above, thicken +with one tablespoonful each of butter and flour, add one cupful of +boiling cream, and serve in cups with a tablespoonful of unsweetened +whipped cream on each cup. + + +CREOLE CHICKEN GUMBO + +Cut up a chicken, and fry brown in ham or bacon fat. Cover with three +quarts of cold water, and boil until the chicken is tender. Add the +corn cut from three large ears, or half a can of corn, two sliced +tomatoes, two potatoes cut into dice, six pods of okra, and half a +cupful of cold boiled ham chopped fine. Boil until the chicken falls +to pieces, take out the bones, and serve. + + +EGG AND CHICKEN SOUP + +Reheat six cupfuls of chicken stock, add half a cupful of cold boiled +rice, and two hard-boiled eggs, chopped fine. Thicken with one +tablespoonful each of butter and flour, rubbed smooth in the boiling +soup, season with salt, pepper, and minced parsley, and serve. + + +GERMAN CHICKEN SOUP + +Reheat six cupfuls of chicken stock, add one cupful of cooked tapioca, +and one cupful of milk. Season to taste. Thicken with the yolks of two +eggs beaten smooth with one cupful of cream, stir until eggs are +cooked, and pour the hot soup over the whites of the eggs, beaten to a +stiff froth. + + +GIBLET SOUP + +Reheat four cupfuls of chicken stock. Add the finely minced cooked +giblets of two chickens, and salt, pepper, and parsley to season. +Thicken with two tablespoonfuls each of butter and browned flour, +rubbed smooth in the boiling soup. Add two hard-boiled eggs, finely +chopped, and serve. + + +HUNGARIAN CHICKEN SOUP + +Chop fine, two cupfuls of cold roast chicken. Fry in butter, dredge +with flour, add four cupfuls of chicken stock, one cupful of white +wine, a bay-leaf, a sprig of thyme, and a small bunch of parsley. +Simmer for an hour, rub through a sieve, and reheat. Add one-half +cupful of chicken cut into dice, a shredded green pepper, which has +been fried in butter, and a cupful of barley which has been cooked in +chicken stock. Season to taste, and serve. + + +JELLIED CHICKEN BOUILLON + +Cut up a large chicken and break the bones. Cover with cold water, and +simmer for four hours. Cool, skim, and strain, season to taste, +reheat, and add one-half package of gelatine, dissolved in cold water, +for each quart of soup. Stir until the gelatine is thoroughly mixed +with the hot liquid, strain through cheese-cloth, pour into cups, and +set on ice. + + +MOCK CHICKEN GUMBO + +Chop fine a quarter of a pound of cold cooked ham, and fry in butter +with an onion. Add a can of chicken, half a cupful of stewed tomatoes, +a can of okra, one cupful of chicken stock, and boiling water to +cover. Boil for fifteen minutes, and thicken with a tablespoonful each +of butter and flour, blended with a little cold stock. Season to +taste, and serve with boiled rice. + + + + +_CREAM SOUPS_ + + +CREAM OF ASPARAGUS + +Prepare according to directions given for Cream of Celery, using two +cupfuls of asparagus. Add a tablespoonful of whipped cream and a few +of the cooked asparagus tops to each plate of soup. + + +CREAM OF BARLEY + +Prepare according to directions given for Cream of Celery, using one +cupful of cooked barley and an extra cupful of milk. Season with curry +powder, celery salt, and minced parsley. + + +CREAM OF CELERY + +Melt one-fourth of a cupful of butter, and add one-fourth of a cupful +of flour. When thoroughly blended, add two cupfuls of cold milk, cook +and stir until thick. Cook a large head of celery, cut fine, in +boiling water until tender, and rub through a sieve. Measure the pulp +and add enough of the water in which it was cooked to make two +cupfuls. Add to the thickened milk, season with salt and pepper, and +if too thick, dilute with boiling milk, or stock, to the proper +consistency. + + +CREAM OF CLAMS + +Prepare according to directions given above, using two cupfuls of +minced clams with their liquor instead of the celery. + + +CREAM OF CORN AND TOMATO + +Prepare according to directions given above, using one cupful each of +corn and tomato pulp. + + +CREAM OF CRABS + +Prepare according to directions given above, using two cupfuls of +cooked crab meat. Season with lemon-juice and sherry. + + +CREAM OF MUSHROOMS + +Prepare according to directions given above, using either fresh or +canned mushrooms. Season with celery salt and parsley. + + +CREAM OF OYSTERS + +Prepare according to directions given above, using two cupfuls of +minced oysters with their liquor. Season with minced parsley. + + +CREAM OF PEAS + +Prepare according to directions given above, using fresh or canned +peas and enough of the water in which they were boiled to make two +cupfuls. Put a tablespoonful of whipped cream into each plate. + + +CREAM OF TOMATO + +Prepare according to directions given above, using two cupfuls of +stewed tomatoes, and a small pinch of soda. Season with minced parsley +and grated onion. + + +CREAM OF VERMICELLI + +Prepare according to directions given above, using one cupful of +cooked vermicelli, and an extra cupful of milk. Season with celery +salt, curry powder, grated onion, and minced parsley. + + + + +_FISH SOUPS_ + + +CLAM BROTH + +Scrub the clams in cold water. Place over the fire in an iron kettle, +and heat until the shells open. Strain the broth through two +thicknesses of cheese-cloth, season to taste, and serve. + + +CLAM BOUILLON + +Prepare according to directions elsewhere given for Oyster Bouillon, +cooking a chopped onion and a bay-leaf with the clams. + + +CREAM CLAM BOUILLON + +Prepare Clam Bouillon according to directions given above, and add one +pint of boiling cream just before serving. Serve in cups, with whipped +cream. + + +CLAM SOUP + +Reheat one quart of clam broth, season with parsley, salt, red +pepper, and grated onion. Add one cupful and a half of minced clams, +and thicken with one tablespoonful of butter and two tablespoonfuls of +flour, blended with a little cold broth. Stir while cooking. Add one +pint of boiling cream, and serve. + + +CLAM AND OYSTER SOUP + +Chop a pint of oysters. Heat with their liquor, add a pint can of +minced clams, and one quart of milk. Thicken with two tablespoonfuls +each of butter and flour, rubbed smooth in a little cold milk, season +with salt and pepper, minced parsley, powdered mace, and grated onion. +Serve with crackers. + + +CRAB GUMBO + +Melt one tablespoonful each of butter and lard, add a minced onion, a +clove of garlic, chopped fine, half a pound of minced raw veal or +beef, half a cupful of chopped ham, a bay-leaf, and a small red +pepper. Dredge with flour, add a quart of water, simmer for two hours, +and strain. To the strained liquor add the meat of six crabs, one +cupful each of rice and okra, and another quart of water. Simmer for +an hour, adding more water if necessary, and serve without straining. + + +FRENCH FISH SOUP + +Thicken three quarts of fish stock with three tablespoonfuls each of +butter and flour. Stir while cooking. Add a tablespoonful of minced +parsley, two wineglassfuls of sherry, a pinch of powdered mace, a +grating of nutmeg, and white and red pepper to season. Add one pint +each of cooked oysters and scallops, reheat, and serve immediately +with croutons. + + +GERMAN FISH SOUP + +Chop fine four onions, and fry brown in olive-oil. Add two cupfuls of +canned tomatoes, three bay-leaves, a tablespoonful of powdered sweet +herbs, a bunch of parsley, pepper and salt to season, and six cupfuls +of stock. Boil for thirty minutes, rub through a sieve, and reheat. +Add six small slices of fish, and simmer until the fish is firm. +Season with curry powder, add a wineglassful of white wine, and +thicken with four tablespoonfuls of flour rubbed smooth in a little +cold stock. Serve with croutons. + + +OYSTER BOUILLON + +Bring to the boil in their own liquor a quart of oysters. Skim out the +oysters, chop fine, and return to the liquor. Add a quart of water, a +teaspoonful of celery seed, and a tablespoonful of butter. Simmer for +half an hour, strain through cheese-cloth, season with salt and +pepper, and serve at once. + + +OYSTER SOUP + +Scald one quart of oysters in their own liquor. Skim out the oysters, +and set aside. Add one cupful of cream to the liquor, and three +cupfuls of milk. Thicken with one tablespoonful of butter and one of +flour, blended and rubbed smooth with a little cold milk. Stir while +cooking. Add the oysters, season to taste, and pour, boiling hot, over +the yolks of four eggs, well-beaten. + + +CREOLE OYSTER GUMBO + +Fry a sliced Spanish onion brown in olive-oil, add a tablespoonful of +flour, a chopped sweet pepper, and a pint of okra. Simmer for fifteen +minutes, add one hundred oysters, with their liquor, and a +tablespoonful of file powder. Cook until the oysters ruffle, and serve +with boiled rice. The Gumbo file powder comes in bottles, and is sold +by all first-class grocers. + + +OYSTER AND VEAL SOUP + +Reheat two quarts of veal stock, season with salt, pepper, and celery +salt, and add one quart of oysters, with their liquor. Cook until the +edges of the oysters curl, and thicken with one tablespoonful each of +butter and flour, cooked while stirring with a cupful of milk. Season +with minced parsley, and serve with crackers. + + +SOUTHERN OYSTER SOUP + +Drain the liquor from fifty oysters, add to it two cupfuls of cold +water, and bring to the boil. Season with salt, pepper, and butter, +and add two cupfuls of milk. Thicken with one tablespoonful of +cornstarch, rubbed smooth in a little cold milk, stir while cooking, +add the oysters, cook until the edges ruffle, and serve immediately. + + +SALMON SOUP + +Simmer for fifteen minutes in boiling water either a pound can of +salmon or a pound of the fresh fish. Rub through a sieve, and set +aside. Bring to the boil two cupfuls each of milk and veal stock, +thicken with one tablespoonful of butter and two of flour, stir while +cooking, season with salt and pepper, add the salmon, reheat, and +serve. + + +SPANISH SALMON SOUP + +Cook together a quart of stock, a sliced onion, and half a can of +salmon. Rub through a sieve, add a quart of boiling milk, season with +salt, pepper, minced parsley, and celery salt, thicken with butter and +flour, and serve with whipped cream. + + +SHRIMP SOUP + +Chop fine two carrots and an onion. Fry brown in butter, with a +tablespoonful of sugar, then add a quart of water, a sprig of thyme, +two bay-leaves, four cloves, and two cans of shrimps. Simmer until the +carrot and onions are soft. Rub through a sieve, reheat, add half a +glassful of white wine, and serve with croutons. + + +FRENCH CREAM OF SHRIMPS + +Chop fine two cans of shrimps, fry in butter, add a slice of stale +bread, three anchovies, half a cupful of boiled rice, a sliced onion, +and two quarts of veal stock. Simmer for two hours, rub through a +sieve, season with salt and pepper, add a tablespoonful of sherry and +serve hot. + + +SCALLOP STEW + +Parboil one quart of scallops. Boil one quart of milk, season with +butter, pepper, and salt, add the parboiled scallops, and one-half +cupful of cracker crumbs. Reheat and serve. + + +HOFFMAN HOUSE CLAM CHOWDER + +Chop fine one dozen large clams, one quart of tomatoes, and six large +potatoes. Add one quart of milk, a tablespoonful of minced parsley, +and the juice of the clams. Cook for forty-five minutes and add six +crackers pounded fine. Season with pepper and serve. + + +CREOLE CORN CHOWDER + +Fry brown in butter four large onions. Add five tomatoes, two sweet +green peppers shredded, and two cupfuls of corn cut from the cob, or +its equivalent of canned corn. Add boiling water to cover, season with +salt, pepper, and sugar, and cook until the vegetables are done. + + + + +_FRUIT SOUPS_ + + +CHERRY SOUP + +Stone four cupfuls of sour cherries. Cover with a quart of cold water +and bring to the boil. Add half a cupful of sugar, and when the +cherries are soft, rub through a colander and return to the fire. +Thicken with one tablespoonful of arrowroot, rubbed smooth with a +little cold water. Bring to the boil once more, while stirring and +when sufficiently thick take from the fire. Add the juice of half a +lemon and serve very cold in sherbet cups with cracked ice. + + +CURRANT SOUP + +Prepare according to directions given for Cherry Soup using currants +instead of cherries. + + +GOOSEBERRY SOUP + +Prepare according to directions for Cherry Soup, using gooseberries +instead of cherries. + + +PRUNE SOUP + +Soak one-half cupful of sago for an hour in cold water to cover. Add +one quart of cold water and cook in a double boiler until transparent. +Cook together, in water sufficient to cover, one cupful of soaked +prunes, one-half cupful of soaked raisins, and one-half cupful of +sugar. When the sago is clear, add the cooked fruit, and one-half +cupful of currant-juice. Serve hot with croutons. + + +RAISIN AND SAGO SOUP + +Simmer until transparent, in four cupfuls of water, two tablespoonfuls +of well-washed pearl sago, adding a pinch of salt, and two inches of +stick cinnamon. When the sago is done, take out the cinnamon, add +one-half cupful of seeded and chopped raisins, and sugar to taste. +Just before serving, add one cupful of orange-juice. + + +RASPBERRY AND CURRANT SOUP + +Bring to the boil two cupfuls each of raspberry- and currant-juice. +Sweeten to taste, thicken with three teaspoonfuls of arrowroot rubbed +smooth in a little cold water, add one teaspoonful of sherry, and +cool. + + +STRAWBERRY SOUP + +Boil in six cupfuls of water one-half cupful of sago and one-half +cupful of currant-juice. When the sago is transparent, add two cupfuls +of strawberries and sugar to taste. Simmer for fifteen minutes, and +serve cold. + + + + +_MUTTON SOUPS_ + + +ASPARAGUS SOUP + +Add to six cupfuls of mutton stock one cupful of cooked asparagus tips +and half a cupful of parboiled sweet green peppers cut in shreds. +Thicken with egg yolks and cream, if desired. + + +BAKED MUTTON SOUP + +Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced +onion, a sliced turnip, three sliced tomatoes, a grated carrot, a +cupful of green peas, and a cupful of cold boiled rice. Add two +tablespoonfuls of butter, season with salt, pepper, and sweet herbs, +and cover with cold mutton broth. Cover the jar tightly, and bake for +two hours in a slow oven. + + +CLEAR MUTTON BROTH + +Cut into bits one pound of lean mutton and break the bones. Cover with +four cupfuls of cold water, and bring slowly to the boil. Add a large +onion cut fine, and simmer until the meat is in rags. Strain, cool +quickly, and when cold remove the fat. Return to the fire, season with +salt, pepper, and curry powder, and add two tablespoonfuls of +well-washed rice. Simmer until the rice is done and serve with +croutons. + + +LAMB SOUP + +Cut the breast of lamb into small pieces, and fry brown with an onion +in butter. Dredge with flour and curry powder, add three quarts of +boiling mutton broth, and half a cupful of raw ham chopped fine. +Simmer until the meat falls from the bone. Take out the bones, and +strain the soup, pressing the meat through a coarse sieve. Reheat, and +thicken with the yolks of three eggs, beaten smooth with half a cupful +of cream. Serve with dice of fried or toasted bread. + + +MUTTON AND CARROT SOUP + +Cover the bones of cold roast mutton with two quarts of cold water. +Add an onion which has been sliced and fried brown in butter, a potato +and a turnip, and six medium-sized carrots cut fine. Simmer until the +vegetables are tender, remove the bones, and strain through a sieve. +Reheat, season, and thicken with one tablespoonful of flour and one of +butter. Rub smooth with a little of the soup. Just before serving, add +a cupful of hot cream. + + +NOODLE AND TOMATO SOUP + +Cook a can of tomatoes for an hour in three quarts of mutton stock. +Strain, reheat, season to taste, and cook a handful of noodles in the +soup until tender. Serve with grated Parmesan cheese. + + +QUICK MUTTON SOUP + +Chop together a pound of lean mutton and a small turnip, a carrot, a +stalk of celery, and an onion. Cover with six cupfuls of cold water, +bring to the boil, skim, and simmer forty-five minutes. Season with +salt, pepper, and minced parsley, and serve with croutons. + + + + +_VEAL SOUPS_ + + +AUSTRIAN VEAL SOUP + +Reheat two quarts of veal stock and add one cupful each of cooked +green peas and diced carrots. Thicken with butter and flour according +to directions previously given. + + +CHIFFONADE SOUP + +Chop fine two heads of lettuce, and fry brown in butter with a sliced +onion. Season with salt and pepper, add six cupfuls of veal stock and +one and one-half cupfuls each of peas, string beans, and asparagus +tips. Simmer for forty minutes, and serve with croutons. + + +GREEN-PEA SOUP WITH RICE + +Boil three pints of green peas with a carrot and an onion in two +quarts of veal stock. Remove the onion and carrot and strain the soup +through a fine sieve. Reheat, skim, season with salt, pepper, and +sugar, add two cupfuls of boiled rice, and two teaspoonfuls of butter. +Bring to the boil and serve. + + +ITALIAN VEAL SOUP + +Cover a large knuckle of veal with three quarts of cold water, and +simmer for three hours, skimming often. Strain, add a bay-leaf, a +carrot, an onion, a turnip, a blade of mace, two cloves, a stalk of +celery, and a small bunch of parsley. Boil for an hour, strain, and +cool. When it has jellied, measure the jelly, and reheat with an equal +amount of cream. Serve with dice of fried bread. + + +QUICK TOMATO SOUP + +Add two cupfuls of stewed tomato to four cupfuls of veal stock. +Strain, season to taste, and thicken with one tablespoonful each of +butter and flour blended and cooked until thick in a little cold +stock. + + +SOUP A LA DUCHESSE + +Fry in butter two slices of carrot and two slices of onion. Add two +blades of mace, and four cupfuls of veal stock. Simmer half an hour, +strain, and add two cupfuls of boiling milk. Thicken with one +tablespoonful of butter and two of flour, blended and cooked until +thick with a little of the soup, season with salt and pepper, add +one-half cupful of grated cheese, reheat, and serve with croutons. + + +SPRING SOUP + +Cook in veal stock four young carrots, four young turnips, and two +leeks cut fine. Add sufficient veal stock to make the desired quantity +of soup, and one cupful of fresh green peas. Boil for fifteen minutes, +season to taste, and serve. + + +VEAL BROTH + +Break up three pounds of the neck of veal, cover with three quarts of +cold water, add an onion and a turnip cut fine, and a small bunch of +parsley. Simmer for three hours, take out the bones, and press the +rest through a sieve. Cool, skim, and reheat. Add one cupful of washed +rice, and simmer until the rice is done. Serve with croutons. + + +VEGETABLE SOUP + +Put a knuckle of veal into four quarts of water, with a tablespoonful +of salt and a pod of red pepper. Simmer for three hours, skimming as +needed. Add one cupful of cabbage cut fine, two cupfuls of diced +potatoes, a minced carrot, three large onions, and a head of celery +cut fine. Simmer until the vegetables are done. + + + + +_MISCELLANEOUS SOUPS_ + + +I + +Cut up three pounds of the shin of beef, and break the bones. Cover +with three quarts of cold water, add half a pound of lean ham, a +turnip, an onion, a carrot, a quarter of a cabbage, and three stalks +of celery, all cut fine. Simmer until the meat falls from the bones, +skimming when necessary. Strain, cool, skim, reheat, and serve with +dice of fried bread. + + +II + +Put into a soup-kettle the bones and trimmings of a cold roast turkey, +with a quarter of a pound of lean ham. Cover with cold water. Add a +chopped onion, a stalk of celery, a tablespoonful of powdered sweet +herbs, and pepper and salt to season. Simmer until the meat is in +rags, strain, reheat, add half a can of corn, and a little of the +turkey stuffing. + + +III + +Take the bone of a rib roast of beef, the trimmings of beef steak, and +the bones and trimmings of a cold turkey or chicken. Cover with four +quarts of cold water, add two carrots, three turnips, and an onion, +all cut fine, six cloves, and pepper and salt to season. Simmer for +four hours, take out the bones, rub through a coarse sieve, cool, +skim, and reheat. Thicken with one tablespoonful each of butter and +flour, blended together and rubbed smooth with a little of the soup, +season to taste, and serve with croutons. + + +IV + +Break up a knuckle of veal, add a pound of lean ham cut fine, and a +tablespoonful of powdered sweet herbs. Cover with cold water, simmer +for five hours, cool, skim, reheat, season, and strain. Add a pinch of +ground mace, and one-quarter of a pound of broken vermicelli, which +has been cooked until tender in salted water. Serve with grated +Parmesan cheese. + + +V + +Break up a beef marrow bone, and cover with cold water. Add half a +carrot, two stalks of celery, and an onion, all chopped fine. Simmer +until the vegetables are very soft, take out the bone, cool, skim, rub +through a sieve, and reheat. Add one cupful of cold mashed potato, a +tablespoonful of minced parsley, a tablespoonful of butter, a pinch of +soda, and one teaspoonful of cornstarch rubbed smooth in a cupful of +cold water. Cook and stir until it thickens, and serve immediately +with croutons. + + +VI + +Chop fine two pounds of lean beef, cover with cold water, simmer until +tender, cool, skim, and reheat. Add one cupful of sherry, two +tablespoonfuls of made mustard, a teaspoonful of Worcestershire sauce, +and a grating of nutmeg. Thicken with two tablespoonfuls of butter, +blended with one tablespoonful of flour, and rubbed smooth with a +little of the soup. Stir while cooking. Add one cupful of boiling +cream, season to taste, and serve. + + + + +FIFTY WAYS TO COOK SHELL-FISH + + + + +_CLAMS_ + + +CLAMS A LA MARQUISE + +Cook a quart of opened clams with a cupful of white stock, a +tablespoonful of butter, and pepper and mace to season. Skim out, +drain, and slice the clams. In another saucepan blend together a +teaspoonful each of butter and flour, add one cupful of the liquid, +cook and stir for five minutes. Thicken with the yolks of two eggs, +add the clams, and reheat. Fill small individual dishes with the +mixture, sprinkle with crumbs, dot with butter, and bake until brown. +Sprinkle with lemon-juice just before serving. + + +CLAMS IN THE CHAFING-DISH + +Put a tablespoonful of butter in the blazer and when it froths add a +green pepper and a very small onion, both chopped fine. Cook for five +minutes. Add one-half cupful of clam-juice and season with red pepper. +Add one cupful of clams finely chopped or one small can of minced +clams, cook five minutes longer, and pour over hot buttered toast. + + +CLAM COCKTAIL + +Put a dozen small clams into a cold bowl and pour over them a +teaspoonful each of Worcestershire sauce, vinegar, lemon-juice, tomato +catsup, and horseradish. Add a little salt, and a few drops of tabasco +sauce. Serve very cold in small glasses. + + +CREAMED CLAMS + +Chop fine two dozen hard clams. Make smooth in a saucepan two small +spoonfuls each of butter and flour. When they cook through, add the +clams and one-half cupful of the juice. Season with red pepper, simmer +for ten minutes, then add the thickening and half a cupful of cream. +Boil up once and serve. + + +CONNECTICUT CLAM PIE + +Fill a buttered baking-dish with alternate layers of minced clams and +thin slices of boiled potatoes, dredging each layer of clams with +flour. Season with salt, pepper, grated onion, and minced parsley. +When the dish is full, pour in one cupful of clam-juice, add three +tablespoonfuls of strained tomato, cover with a pastry crust, and bake +brown in a quick oven. + + +DEVILLED CLAMS + +Chop fine two dozen clams, removing the hard parts. Mix with half the +quantity of bread crumbs, a teaspoonful each of grated onion and +parsley, and three tablespoonfuls of melted butter. Season highly +with salt and pepper, and add a few drops of Worcestershire sauce. Put +into buttered clam-shells, cover with crumbs, dot with butter, and +bake until brown. + + +ESCALLOPED CLAMS + +Clean the clams, scrub thoroughly, and heat until they open. Drain +carefully. Strain the juice through linen and save a cupful of it. To +one pint of clams allow one cupful of clam-juice, one cupful of milk, +and two cupfuls of crumbs. Arrange the clams and crumbs in alternate +layers in a baking-dish, seasoning with pepper and dots of butter, and +having crumbs and butter on top. Pour over the hot liquid and bake in +a brisk oven. + + + + +_CRABS_ + + +BAKED CRABS + +Butter a baking-pan and put a layer of seasoned crab meat in the +bottom. Add a layer of finely chopped cooked ham, then a layer of +crumbs. Dot with butter and repeat until the dish is full, having +crumbs and butter on top. Add sufficient stock to moisten, and bake +for half an hour in a moderate oven. + + +BAKED SOFT-SHELL CRABS + +Clean the crabs, season with salt and pepper, dip in melted butter, +and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan +and put into a very hot oven for five minutes. Serve with Tartar +Sauce. + + +BROILED SOFT-SHELL CRABS + +Clean carefully, dip into melted butter, season with pepper and salt, +and broil. Serve on toast with melted butter and lemon-juice. + + +CRABS A LA CREOLE + +Melt one tablespoonful of butter, add a clove of garlic, a sweet +pepper, and a small onion chopped fine, one cupful of tomatoes, and +salt and pepper to season. Cook for ten minutes, add one cupful of +cooked crab meat, reheat, and serve on toast. + + +CRABS A LA ST. LAURENCE + +To one and one-half cupfuls of minced cooked crab meat, add one cupful +of white stock, one tablespoonful of sherry, one tablespoonful of +grated cheese, and salt and pepper to season. Cook for ten minutes, +pour over buttered toast, and sprinkle thickly with grated cheese. Put +into a very hot oven until the cheese melts, and serve at once. + + +CRABS BAKED IN SHELLS + +Chop fine two cupfuls of crab meat. Season with salt, red pepper, +grated onion, mushroom catsup, lemon-juice, and a pinch of ginger. +Heat with a tablespoonful of butter and half a cupful of stock until +the liquid is nearly absorbed. Butter the empty shells, fill with the +mixture, cover with crumbs, dot with butter, and brown in the oven. + + +CRAB CROQUETTES + +Chop fine two cupfuls of boiled crab meat. Season with salt, pepper, +and melted butter. Add half a cupful of cream and enough crumbs to +make very stiff. Add one egg well-beaten, heat for a moment, and cool. +Shape into croquettes, dip in egg and crumbs, and fry in deep fat. + + +DEVILLED CRABS + +Melt one tablespoonful of butter, add one tablespoonful of flour, and +cook thoroughly. Add one cupful of cream and cook until thick, +stirring constantly. Season with salt, red pepper, and grated onion. +Add two cupfuls of crab meat and two eggs well-beaten. Heat until it +begins to thicken, then cool. Fill the crab-shells with the mixture, +brush with beaten egg, cover with crumbs, dot with butter, and brown +in the oven, or omit the butter and fry in deep fat. + + +CRAB FARCI WITH TOMATO SAUCE + +Mix one cupful of cooked crab meat with half the quantity of +bread-crumbs. Moisten with well-seasoned beef stock, season with salt, +pepper, mustard, and melted butter, and add one-half cupful or more of +stewed and strained tomato, to which a little chopped garlic and onion +have been added. Fill the crab shells, cover with crumbs, dot with +butter, and brown in the oven. + + +CRAB FRICASSEE + +Prepare according to directions given for Creamed Crabs. Season with +lemon-juice and add a pinch of soda dissolved in a little cream. Add +the yolks of three eggs well-beaten just before serving. + + +FRIED SOFT-SHELL CRABS + +Clean carefully, dip in egg and crumbs, and fry in deep fat. Drain on +brown paper and serve with Tartar Sauce. + + +STUFFED CRABS + +Boil large crabs. Take out the meat and rub the shells with oil. Add +to the meat one-third the quantity of grated bread-crumbs and one +chopped hard-boiled egg for each crab. Season with salt, paprika, +grated nutmeg, and lemon-juice, and make to a paste with melted butter +or cream. Fill the shells, cover with crumbs, dot with butter, and +brown in the oven. + + + + +_LOBSTER_ + + +BROILED LOBSTER + +Split a boiled lobster lengthwise, rub the cut surface with soft +butter, and broil with a slow fire. + + +BROWN LOBSTER CURRY + +Melt three tablespoonfuls of butter and fry in it two small onions +chopped fine. Dredge with one tablespoonful of flour and cook until +brown. Add two cupfuls of stock, salt and pepper to season, the juice +of a lemon, and one tablespoonful of curry powder rubbed smooth with a +little cold water. Cook until thick, add the meat of a boiled lobster, +reheat, and serve with boiled rice and ice-cold bananas. + + +DEVILLED LOBSTER + +Pick out the meat from a boiled lobster, reserving the coral, and +season with salt, mustard, cayenne, and mushroom catsup. Put into a +buttered saucepan and heat thoroughly, adding enough hot water to keep +the mixture from burning. Rub the coral smooth with the liquor, mix +with a tablespoonful of melted butter, add to the lobster, keep hot +five minutes longer, and serve. + + +ESCALLOPED LOBSTER + +Cover the bottom of a baking-dish with fine bread-crumbs. Put in a +layer of lobster and season with pepper and salt. Add another layer of +crumbs and repeat until the dish is full, having crumbs and butter on +top. Pour over enough milk to moisten, and bake about twenty minutes. + + +LOBSTER A LA NEWBURG + +Put into a saucepan four tablespoonfuls of butter and when it melts +add the meat of two boiled lobsters coarsely cut. Season with salt, +pepper, and grated nutmeg, add two tablespoonfuls of sherry, and +simmer for five minutes. Add the yolks of four eggs beaten smooth with +one cupful of cream, cook for two minutes, and serve immediately. + + +LOBSTER IN CASSEROLE + +Fry a chopped onion in a little butter, add one cupful each of chicken +stock and strained tomato, season highly with salt and red pepper, and +pour over the meat of a boiled lobster arranged in a casserole. Set +into a hot oven for fifteen or twenty minutes and serve. + + +LOBSTER WIGGLE + +Melt two tablespoonfuls of butter, add two small spoonfuls of flour, +cook and stir thoroughly. Add one cupful of cream, and salt and pepper +to season. Cook until thick, add one and one-half cupfuls of boiled +lobster meat, and one teaspoonful each of lemon-juice and minced +parsley. When hot, add half a can of French peas, bring to the boil, +and serve on toast. + + + + +_OYSTERS_ + + +BAKED OYSTERS + +Put into a baking-dish one-half cupful of butter and one cupful of +cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of +sherry, one teaspoonful of anchovy paste, a dash of red pepper, and a +grating of lemon-peel. Dip out one-half cupful of the mixture and set +aside. Put one quart of oysters into the baking-dish, sprinkle with +salt, pepper, grated cheese, and dried bread-crumbs. Pour over +carefully the remaining cream, sprinkle again with crumbs and cheese, +and bake in a very hot oven. Serve immediately. If preferred, oysters +may be baked this way in individual dishes. + + +BROILED OYSTERS ON TOAST + +Drain three dozen large oysters, and wipe dry with a cloth. Season +with salt and pepper, and fry briskly in butter for two minutes. Skim +out, arrange on a buttered oyster-broiler, and broil brown on both +sides. Arrange the oysters on thin slices of toast, pour over the hot +butter, garnish with lemon and parsley, and serve. + + +CREOLE OYSTER LOAF + +Cut the top from a baker's loaf and scoop out the crumb. Toast or fry +the shell and lid. Fill with fried oysters, season with tomato catsup +and sliced pimolas, put on the lid, reheat, and serve very hot. + + +CURRIED OYSTERS + +Put into a saucepan one tablespoonful of butter and one teaspoonful of +chopped onion. Fry the onion brown, add a heaping tablespoonful of +flour and one teaspoonful of curry powder. Cook and stir until the +mixture leaves the sides of the pan, add one cupful of cream, and salt +and pepper to season. Stir constantly until the sauce is thick, add +one quart of oysters with their liquor, and cook slowly until the +edges of the oysters curl. Serve on toast. + + +DEVILLED OYSTERS + +Parboil a pint of oysters, skim out, drain, and cool. Chop coarsely. +Mix with two hard-boiled eggs, chopped fine, two tablespoonfuls of +bread-crumbs, salt, red pepper, and lemon-juice to season, and enough +cream to make the mixture a smooth paste. Fill buttered oyster-shells +with this mixture, cover with crumbs, dot with butter, and bake in a +hot oven until brown. + + +ESCALLOPED OYSTERS AND MACARONI + +Break into inch pieces half a pound of macaroni. Put into salted +boiling water, and boil for twenty minutes. Drain in a colander and +pour fresh boiling-water through to remove superfluous starch. Butter +a pudding-dish and put a layer of macaroni in the bottom. Cover with a +layer of oysters, dot with butter, season with pepper and salt, and +repeat until the dish is nearly full. Beat together two eggs, and one +and one-half cupfuls of milk or cream. Pour over the oysters and +macaroni, spread one cupful of cracker crumbs over the top, dot with +butter, sprinkle with grated cheese, and bake about half an hour. + + +FRIED OYSTERS + +Select large oysters and drain on a cloth. When dry, dip in beaten +egg, then in dried bread-crumbs, sprinkle with salt and pepper, and +set aside for two hours. Dip in eggs and crumbs again, fry brown in +deep fat, drain on brown paper, and serve immediately. + + +OYSTERS IN BROWN SAUCE + +Parboil a pint of oysters in their own liquor, skim out, and drain. +Put into a saucepan one-quarter of a cupful of butter, and cook until +brown. Add one-quarter of a cupful of flour, cook and stir until the +mixture leaves the sides of the pan. Add one-half cupful of milk, one +cupful of oyster liquor, one teaspoonful of anchovy paste, and salt +and pepper to season. Cook until thick, add the oysters, reheat, and +serve. + + +OYSTERS IN CASSEROLE + +Toast small square slices of bread, butter thickly on one side, and +put, butter-side down, into a casserole. Cover with oysters, dot with +butter, sprinkle with red pepper and salt, cover the dish, and bake in +a quick oven until the edges of the oysters curl. Serve with lemon +quarters. + + +OYSTER COCKTAIL + +Put into a glass two teaspoonfuls of lemon-juice, two drops of tabasco +sauce, half a teaspoonful of Worcestershire, two teaspoonfuls of +tomato catsup, a pinch of salt, and a saltspoonful of paprika. Mix +thoroughly, add five or six small fresh oysters, let stand for five +minutes, and serve very cold. + + +OYSTERS WITH DUMPLINGS + +Make a light biscuit dough, roll thin, and cut into inch squares. +Scald a quart can of oysters in their own liquor and when it boils, +skim out the oysters and set aside. Add to the liquor two cupfuls of +boiling water, a tablespoonful of butter, and salt and pepper to +season. Cook and stir with a teaspoonful of flour rubbed smooth in a +little cold milk. When boiling hot, put in the dumplings, cover +closely, boil for forty minutes, add the oysters, reheat, and serve at +once. + + +OYSTERS WITH GREEN PEPPERS + +Put a tablespoonful of butter into a frying-pan and fry in it a sweet +pepper and a small onion both chopped fine. Add a pint of oysters with +their liquor, season with salt and paprika, and cook for five minutes. +Serve on hot buttered toast. + + +OYSTER STEW + +Drain one quart of oysters and put the liquor to heat in a saucepan. +Add one cupful of cream, and salt and red pepper to taste. Bring to +the boil, add two tablespoonfuls of butter, and thicken with one +teaspoonful of flour rubbed smooth in a little cold milk. Cook and +stir until it thickens, add the oysters, simmer until the edges curl, +take from the fire, add the juice of half a lemon, and pour over thin +slices of the buttered toast. + + +OYSTERS A L'INDIEN + +Strain the juice from a quart can of tomatoes, and add enough water to +make two cupfuls. Heat to the boiling point, add half a cupful of well +washed rice, and cook for twenty minutes, stirring as needed. Add two +tablespoonfuls of butter, two teaspoonfuls of curry powder, salt and +pepper to taste, and two dozen large oysters. Cook until the oysters +ruffle. Serve with thin brown bread sandwiches and bananas. + + +OYSTERS A LA MADRID + +Butter individual baking-dishes. Put a layer of drained oysters in the +bottom, season with salt and pepper, dot with butter, sprinkle with +finely chopped pimentos, cover with crumbs, and repeat until the dish +is full, having crumbs and butter on top. Bake in a quick oven. + + + + +_SCALLOPS_ + + +FRIED SCALLOPS + +Trim off the beards and black parts, rinse well, and drain. Saute in +hot lard, drain on brown paper, and serve at once. Or, dip in egg and +crumbs and fry in deep fat. + + +PIGS IN BLANKETS + +Parboil scallops, drain and dry on a cloth. Roll a thin slice of bacon +around each one and fasten with a wooden tooth-pick. Fry until the +bacon is crisp and serve on thin slices of buttered toast. + + + + +_SHRIMPS_ + + +CREAMED SHRIMPS + +Melt one tablespoonful of butter, add one tablespoonful of flour, and +cook thoroughly. Add one cupful of milk, and cook until thick, +stirring constantly. Add two cupfuls of shelled shrimps broken into +small pieces, season to taste, reheat, and serve. + + +CURRIED SHRIMPS + +Melt one heaping tablespoonful of butter, add one tablespoonful of +flour and cook thoroughly. Add one cupful of boiling water and cook +until thick, stirring constantly. Add a tablespoonful of curry powder +and a teaspoonful of grated onion. Heat thoroughly and add a can of +shrimps well-washed and drained. Cook for five minutes longer and +serve with boiled rice and ice-cold bananas. + + +JELLIED SHRIMPS + +Open a large can of shrimps and soak in ice-water for an hour. +Dissolve half a box of powdered gelatine in cold water to cover, add +to it one cupful of boiling water, the juice of two lemons and a pinch +of salt. Strain into a ring mould and put in half the shrimps. Set on +ice. When the jelly is firm, loosen from the mould by dipping for an +instant in boiling water. Turn out on a round platter, and put the +rest of the shrimps in the middle with the small hearts of lettuce. +Serve with mayonnaise. + + +MAYONNAISE OF SHRIMPS + +Prepare two cupfuls of shrimps, and break each one in two pieces. Mix +with mayonnaise and serve with a border of lettuce leaves. A little +finely cut celery may be added if desired. + + +SHRIMPS BAKED IN GREEN PEPPERS + +Cut the stem ends from half a dozen green peppers and carefully remove +the seeds and veins. Soak the green peppers in cold water for half an +hour. Melt one tablespoonful of butter, add half a teaspoonful of +mixed mustard and salt, pepper, celery salt, and grated nutmeg to +season. Add one egg well-beaten and mix thoroughly. Add two cupfuls of +shelled and broken shrimps and enough grated bread-crumbs to make a +smooth paste. Fill the peppers, cover with crumbs, dot with butter, +and arrange in a baking-pan with the open side up. Bake for twenty +minutes. + + +SHRIMPS A LA CREOLE + +Put into a saucepan two cupfuls of shelled shrimps, one heaping +tablespoonful of butter, half a small onion chopped fine, and a +bruised bean of garlic. Heat thoroughly, add one cupful of canned +tomatoes, and salt and cayenne to season. Cook for ten minutes and +add one-half cupful of French peas just before serving. + + +SHRIMP WIGGLE + +Prepare according to directions given for Creamed Shrimps, using equal +quantities of broken shrimps and French peas. + + +TOMATOES STUFFED WITH SHRIMPS + +Take half a dozen large tomatoes, cut off the tops, and scoop out the +pulp, leaving a thin shell. Melt a tablespoonful of butter, add the +tomato tops and pulp and cook until thick, seasoning with salt, +pepper, minced parsley, and grated onion. Add one small can of shrimps +cut fine and enough crumbs to make a paste. Fill the tomato shells, +cover with crumbs, dot with butter, and bake in the oven. Serve with a +border of boiled rice. + + + + +SIXTY WAYS TO COOK FISH + + +COURT BOUILLON + +Put into the bottom of the fish-kettle a thick layer of sliced carrots +and onions, and a sliced lemon. Season with parsley, thyme, a +bay-leaf, half a dozen whole peppers, and three or four whole cloves. +Lay the fish on top of this and cover with equal parts of cold water +and white wine, or with water and a little lemon-juice or vinegar. Put +the kettle over the fire and let it heat slowly. The fish must always +be put into it while cold and after boiling allowed to cool in the +water. + + +BAKED BASS + +Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of +melted butter, Worcestershire sauce, tomato catsup, minced parsley, +minced onion, minced olives or pickles, and lemon-juice. Add salt, +black pepper, and paprika to taste, and sufficient cold water to +moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce. + + +BAKED BASS WITH SHRIMP SAUCE + +Marinate the cleaned fish for an hour in oil and vinegar. Put into a +baking-pan with slices of salt pork underneath and on top and +sufficient boiling water to keep from burning. Add a teaspoonful of +butter to the water and baste two or three times during the hour of +baking. Strain the gravy and set aside. Melt one tablespoonful of +butter, add one tablespoonful of flour, and cook until brown. Add one +cupful of the liquid left in the baking-pan, making up the required +quantity with boiling water if necessary. Cook until thick, stirring +constantly; season with cayenne and lemon-juice, and add half a can of +shrimps chopped fine. Bring to the boil, pour over the fish, and +serve. + + +BOILED BASS + +Clean the fish, put it into warm salted water, and simmer for twenty +minutes. + + +BOILED SEA-BASS WITH EGG SAUCE + +Boil the fish according to directions previously given. Melt one +tablespoonful of butter, add one tablespoonful of flour, and cook +thoroughly. Add two cupfuls of the water in which the fish was boiled, +and cook until thick, stirring constantly. Season with salt, pepper, +minced parsley, and lemon-juice, add three hard-boiled eggs coarsely +chopped, pour over the fish, and serve. + + +COLD BASS WITH TARTAR SAUCE + +Boil the fish in court bouillon and drain. Chop fine parsley, pickles, +olives, and capers. Mix with a stiff mayonnaise and spread over the +fish. Serve with a border of sliced cucumbers. + + +BAKED BLUEFISH A L'ITALIENNE + +Score and scale the bluefish and put it into a buttered pan with three +tablespoonfuls each of white wine and mushroom liquor, a tablespoonful +of chopped onion, half a dozen chopped mushrooms, and salt and pepper +to season. Cover with buttered paper and bake for fifteen minutes. +Take out the fish and add to the sauce half a teaspoonful of beef +extract, dissolved in half a cupful of boiling water. Add a +wineglassful of white wine and thicken with one tablespoonful each of +butter and browned flour. Pour the sauce over the fish, sprinkle with +chopped parsley, and serve. + + +BAKED BLUEFISH + +Clean, scrape, and split the fish and take out the backbone. Gash the +flesh and insert a thin slice of salt pork under the skin. Make a +stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped +salt pork, and salt, minced parsley, chopped onion, red pepper, +kitchen bouquet, and tomato catsup to season. Add one egg well-beaten. +Fill the fish and sew up. Lay on thin slices of salt pork and bake, +basting frequently with the fat. Garnish with cress and lemon. + + +STEAMED BLUEFISH + +Season the fish with salt and pepper and pour over it a cupful of +vinegar. Let stand for an hour, pour off the vinegar, and steam for +twenty minutes. Serve with any preferred sauce. + + +BAKED CODFISH + +Stuff the fish with seasoned crumbs and season with pepper and salt. +Pour over two cupfuls of sherry and a tablespoonful of mushroom +catsup. Add two cupfuls of stock, cover with buttered paper, and bake, +basting often. When nearly done, sprinkle with bread-crumbs, dot with +butter, and bake until brown. Take up the fish carefully, add a +teaspoonful of beef extract and a little anchovy paste to the liquor +in the baking-pan, strain, add two tablespoonfuls of butter and the +juice of half a lemon, bring to the boil, pour over the fish, and +serve. + + +CODFISH A LA CREOLE + +Flake one pound of cooked codfish, add to it one cupful of boiled +rice, half a can of tomatoes strained, a chopped onion, two +tablespoonfuls of butter, and salt and pepper to season. Cook slowly +for half an hour. + + +ESCALLOPED CODFISH AND MACARONI + +Mix together equal parts of cooked and broken macaroni and flaked +boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, +sprinkle thickly with grated cheese, cover with crumbs, dot with +butter, and brown in the oven. + + +BREADED CODFISH STEAKS + +Season the steaks with salt, pepper, and lemon-juice, dip in egg and +crumbs, and fry in deep fat. Serve with any preferred sauce. + + +BOILED FINNAN HADDIE + +Divide into convenient pieces, cover with boiling water, add a +teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot +platter, remove the skin, and dot with butter. + + +BROILED FINNAN HADDIE + +Cut the haddie into small squares, skin and parboil it. Wipe dry, +broil on a buttered gridiron and serve with melted butter. + + +CREAMED FINNAN HADDIE + +Parboil, drain, and flake the fish. Reheat with shredded fried sweet +peppers in a Cream Sauce. Canned pimentos may be used instead of the +green peppers. + + +BROILED FROG LEGS + +Soak the legs for half an hour in a marinade of oil and lemon-juice, +seasoned with salt and pepper. Broil on a double-broiler, and serve +with Maitre d'Hotel Sauce. + + +FROG LEGS A LA POULETTE + +Season prepared frog legs with salt, pepper, and nutmeg, and fry brown +in butter. Add two small spoonfuls of flour and two cupfuls of cream. +Cook until thick, stirring constantly. Add a wineglassful of white +wine, two tablespoonfuls of butter, a tablespoonful of minced parsley, +and the yolks of four eggs beaten smooth with the juice of a lemon. +Bring to the boil and serve. + + +HADDOCK RAREBIT + +Cut the haddock into slices an inch thick. Free from bone and skin. +Lay in a greased baking-dish, and season with salt and pepper. Grate +sufficient cheese to cover, and season with salt, red pepper, and +mustard. Make to a smooth paste with cream or beaten egg. Put into a +hot oven and cook until the cheese melts and browns, and the fish is +firm. Take up carefully on a platter, and pour one tablespoonful of +Sherry over each slice. + + +HADDOCK AND OYSTERS + +Clean and fillet a haddock. Cover the trimmings with water and add the +liquor drained from a pint of oysters. Add a slice of onion, a pinch +of powdered sweet herbs, and a slice of carrot; simmer to form a +stock. Put a layer of sliced onion into a saucepan, and arrange upon +it the fillets of fish and a pint of oysters; sprinkle with salt and +pepper, add the juice of a lemon, cover with sliced onion, strain the +stock over, cover and simmer until the fillets are tender. Arrange the +fillets on a hot dish with the oysters, strain the liquid, thicken it +with the yolks of four eggs, pour over, and serve. + + +HALIBUT A LA MAITRE D'HOTEL + +Soak two halibut steaks for an hour in lemon-juice, seasoned with +salt, pepper, and minced parsley. Mix together two tablespoonfuls of +butter, one tablespoonful of flour, and two cupfuls of boiling water. +Cook until thick, stirring constantly. Put the slices of halibut into +a buttered pan, cover with the sauce, and bake for twenty minutes, +basting as required. Serve with any preferred sauce. + + +BAKED HALIBUT + +Soak six pounds of halibut in salt water for two hours. Wipe dry and +score the outer skin. Bake for an hour in a moderately hot oven, +basting with melted butter and hot water. Add a little boiling water +to the gravy, a tablespoonful of walnut catsup, a teaspoonful of +Worcestershire sauce, salt and pepper to season, and the juice of a +lemon. Cook while stirring with browned flour rubbed smooth with a +little cold water. + + +HALIBUT STEAK A LA JARDINIERE + +Soak halibut steaks for an hour in salt and water. Wipe dry and rub +with melted butter. Butter a china baking-dish, sprinkle chopped onion +on the bottom, and put in the steaks. On top put a boiled carrot cut +into dice, half a dozen sliced tomatoes, a shredded green pepper, and +half a cupful of green peas. Add enough salted boiling water to keep +the fish from scorching, put a tablespoonful of butter on top, cover, +and bake until done. Drain the liquor carefully from the pan, add +three tablespoonfuls of white wine, and thicken with a teaspoonful of +butter rolled in browned flour. Serve separately as a sauce. + + +FRESH BOILED MACKEREL + +Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth, +and baste closely. Boil for three-quarters of an hour in salted water, +drain, and take off the cloth. Strain a cupful of the water in which +the fish was boiled, and bring to the boil with a tablespoonful of +walnut catsup, a teaspoonful of anchovy paste, and the juice of half a +lemon. Thicken with butter and browned flour. + + +PIKE BAKED IN SOUR CREAM + +Clean a four-pound pike, cut into steaks, and free from skin and bone. +Put into a buttered baking-dish with two small onions chopped and two +bay-leaves. Season with salt and cayenne, add one cupful of sour +cream, and bake. Put on a serving-dish, cover with crumbs and dots of +butter, and brown in the oven. Add enough stock to the liquid to make +the required quantity of sauce, thicken with butter and flour, season, +add a dash of lemon-juice, pour around the fish, sprinkle with minced +parsley, and serve. + + +BOILED SALMON WITH GREEN SAUCE + +Boil a small salmon in salted and acidulated water. Take up carefully +and reduce the liquid by rapid boiling to two cupfuls. Cook together +one tablespoonful each of butter and flour, add the reduced liquid, +and cook until thick, stirring constantly. Take from the fire, add two +tablespoonfuls of chopped capers, one tablespoonful of chopped +parsley, the juice of a lemon, and one tablespoonful of butter. Pour +over the fish and serve. + + +BOILED SALMON A LA WALDORF + +Boil a large piece of salmon in salted and acidulated water, seasoned +with herbs and spice. Drain and keep warm. Add two cupfuls of the +liquid in which the fish was cooked, one wineglass full of white wine, +and two anchovies rubbed to a paste. Boil for fifteen minutes, then +add in small bits a tablespoonful of butter. Serve the sauce +separately. + + +BAKED SALMON + +Rub a small cleaned salmon with olive-oil, sprinkle with salt and +pepper, put into a buttered baking-pan, and add one cupful of boiling +water and two tablespoonfuls of butter. Baste every ten minutes until +done. Take up the fish and keep it warm. Thicken the gravy with a +teaspoonful or more of cornstarch mixed with a little cold water. +Season with grated onion, lemon-juice, and tomato catsup. + + +STUFFED SALMON + +Clean, bone, and parboil a small salmon. Rub the inside with salt, +pepper, and grated nutmeg. Stuff with chopped oysters, minced +parsley, and seasoned crumbs. Fold together, put into a buttered +baking-dish, and bake for half an hour, basting with its own dripping. + + +SALMON MAYONNAISE WITH CUCUMBERS + +Steam salmon steaks until tender, remove the skin, and cool. Cover +with thinly sliced cucumbers, mask with Mayonnaise, and serve with a +border of lettuce leaves and sliced hard-boiled eggs. + + +SALMON CROQUETTES + +Cook together one tablespoonful of butter and three tablespoonfuls of +flour. Add one cupful of cream, and cook until thick, stirring +constantly. Season with salt, red pepper, and minced parsley, take +from the fire, add the juice of a lemon and a can of flaked salmon. +Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, +and fry in deep fat. + + +SALMON LOAF + +Mash a can of salmon, add the juice of a lemon, and half a cupful of +fresh bread crumbs, three tablespoonfuls of minced parsley, four +tablespoonfuls of melted butter, and four eggs beaten separately, +folding in the stiffly beaten whites last. Put into a buttered mould +and steam for an hour. Add to the oil drained from the salmon one +cupful of boiling milk, one small spoonful of cornstarch rubbed smooth +in a little cold milk, and a tablespoonful of butter. Cook until +thick, stirring constantly, take from the fire, add one egg +well-beaten, a teaspoonful of tomato catsup, and mace and pepper to +season. Turn the mould out on a platter and pour the sauce around it. + + +FRICASSEED SALMON + +Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, +adding half a cupful of cream, and salt, red and white pepper to +season. Take from the fire, add one egg, well-beaten, pour over +buttered toast, and sprinkle with parsley. + + +BAKED CREAMED SALMON + +Cook together two tablespoonfuls of butter and one of flour, add two +cupfuls of milk or cream, and cook until thick, stirring constantly. +Add salt, pepper, and minced parsley to season, and a can of flaked +salmon. Reheat and arrange in a baking-dish with alternate layers of +crumbs and butter, having crumbs and butter on top. Bake in the oven +until brown. + + +SALMON EN CASSEROLE + +Chop a large onion and fry it in butter. Add a cupful of bread crumbs +and one and one-half cupfuls of milk. Bring to the boil, add salt and +pepper to season, a can of flaked salmon, and two eggs well-beaten. +Pour into a buttered casserole, dot with butter, and bake brown. +Sprinkle with minced parsley and serve. + + +BOILED SALMON-TROUT + +Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put +on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated +nutmeg, add a bunch of sweet herbs, a clove of garlic, and two +tablespoonfuls of butter. Add enough claret to cover and simmer until +done. Drain the fish, strain the liquid, thicken if desired, and serve +the sauce separately. + + +BAKED SARDINES + +Marinate drained sardines in lemon-juice, then drain, sprinkle with +cracker crumbs, and put into a hot oven for ten minutes. Cook together +a heaping teaspoonful each of butter and flour, add one cupful of +tomato-juice, and cook until thick, stirring constantly. Season with +salt, pepper, grated onion, and sugar. Arrange the sardines on toasted +strips of brown bread, pour the sauce over, and serve. + + +BROILED SHAD + +Prepare and clean the fish, split, and remove the backbone. Season +with salt and pepper, dip in oil, broil carefully, and serve with +Maitre d'Hotel Sauce. + + +BONED FRIED SHAD + +Remove the head and tail, then take out the back and side bones. Cut +into convenient pieces for serving, season with salt and pepper, dip +in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. + + +BAKED SHAD + +Bake a shad in a buttered baking-pan, adding enough boiling water to +keep from burning. Baste while baking with melted butter and +lemon-juice, seasoning with pepper and salt. Cook together a small +spoonful each of butter and flour until brown. Add slowly a cupful of +stock and cook until thick, stirring constantly. Take from the fire +and add the yolks of two eggs beaten with the juice of half a lemon. +Pour over the fish and serve. + + +BAKED SHAD STUFFED WITH OYSTERS + +Rub a large cleaned fish with salt inside and out. Stuff with oysters +and seasoned crumbs made very rich with melted butter, and bake, +basting with melted butter and hot water. Thicken the gravy with flour +browned in butter, adding a little hot water or stock if necessary, +season with lemon-juice and catsup, and serve the sauce separately. + + +FRIED SHAD ROE + +Parboil the roe for ten minutes in salted and acidulated water. Drain, +plunge into cold water, and cool. Drain, dip in beaten egg, then in +seasoned crumbs, and fry brown in deep fat. Serve with any preferred +sauce. + + +SHAD ROE BAKED IN TOMATO SAUCE + +Boil the roe, drain, cool, and skin. Cook together for ten minutes one +cupful of canned tomatoes, one cupful of stock or water, a slice of +onion, and salt and pepper to season. Cook together two tablespoonfuls +of butter and one of flour, add the tomato, and cook until thick, +stirring constantly. Rub the sauce through a strainer. Put the roe on +a buttered baking-dish, season with salt and pepper, cover with the +sauce, and bake. Serve in the dish in which it was baked. + + +SHAD ROE WITH BROWN SAUCE + +Soak a shad roe in water for half an hour, scald, drain, cool, and cut +in slices. Saute in butter and drain. Cook a tablespoonful of flour in +the butter, add one cupful of stock, and cook until thick, stirring +constantly. Season with salt, paprika, Worcestershire, and curry +powder; pour over the fish and serve. + + +BROILED SMELTS + +Dip prepared smelts in lemon-juice and seasoned melted butter, then in +flour; broil in a double broiler, and serve with Tartar Sauce. + + +BAKED SMELTS + +Remove the heads, split, dip in melted butter, then in flour. Put into +a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and +lemon-juice, and serve. + + +SMELTS AU BEURRE NOIR + +Roll the cleaned smelts in flour, saute in butter, and arrange on +fingers of buttered toast. Brown half a cupful of butter, add a +tablespoonful of vinegar, pour over the fish, and serve. + + +BROILED STURGEON STEAKS + +Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season +with salt and pepper, and broil. Serve with melted butter or Maitre +d'Hotel Sauce. + + +BOILED TROUT + +Tie a large trout in a cloth and boil it in salted and acidulated +water to cover, adding an onion, a stalk of celery, and a bunch of +parsley. When done, drain and keep warm. Stick blanched almonds into +the fish, sharp side down, and pour over a Cream Sauce to which +chopped hard-boiled eggs and parsley have been added. + + +BAKED TURBOT + +Rub a small cleaned turbot with melted butter, sprinkle with minced +parsley, powdered mace, and salt and pepper to season. Let stand for +an hour and put into a buttered baking-dish. Brush with beaten egg, +sprinkle with crumbs, dot with butter, bake, and serve with any +preferred sauce. + + +TURBOT A LA CREME + +Cook together three small spoonfuls each of butter and flour, add a +quart of cream, and cook until thick, stirring constantly. Season with +pepper, salt, minced parsley, and grated onion. Butter a baking-dish, +put in a layer of cold cooked turbot flaked fine, cover with sauce, +and repeat until the dish is full, having sauce on top. Sprinkle with +crumbs, dot with butter, and brown in the oven. Sprinkle with chopped +eggs and parsley. + + +BOILED WHITEFISH + +Boil a large whitefish in salted and acidulated water, adding a bunch +of parsley and a sliced onion to the water. Drain, and serve with any +preferred sauce. + + +FRIED WHITEFISH + +Clean and trim the fish and cut into convenient pieces for serving. +Dip in seasoned flour and saute in hot lard in a frying-pan. + + +BAKED WHITEFISH + +Clean and split a large fish, remove the bone, and put in a buttered +baking-pan skin side down. Season with salt, cayenne, and lemon-juice, +sprinkle with crumbs, dot with butter, and bake. Serve with any +preferred sauce. + + +STUFFED WHITEFISH WITH OYSTER SAUCE + +Make a stuffing of two cupfuls of bread crumbs, half a cupful of +chopped salt pork fried crisp, a chopped hard-boiled egg, half a +cupful of vinegar, and salt, pepper, butter, sage, and mustard to +season. Stuff the fish, place in a pie-tin, put into a steamer and +steam until done. Pour over a Cream Sauce to which cooked oysters and +a little lemon-juice and minced parsley have been added. + + +PLANKED WHITEFISH + +Butter a fish-plank and tack a large cleaned and split whitefish on +it, skin side down. Rub with butter, season with salt and pepper, and +cook in the oven or under a gas flame. Put a border of mashed potato +mixed with the beaten white of egg around the fish, using a pastry +tube and forcing bag. Put into the oven for a few minutes to brown the +potato, and serve with a garnish of lemon and parsley. + + +JELLIED WHITEFISH + +Boil two pounds of whitefish in salted and acidulated water, with four +bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves. +Take out the fish, strain the liquid, and reduce by rapid boiling to a +quantity barely sufficient to cover the fish. Add the juice of a lemon +and two ounces of dissolved gelatine. Flake the fish with a fork, +removing all skin, fat, and bone, mix with the liquid, pour into a +fish-mould, wet with cold water, and put on ice until firm. Serve cold +with Mayonnaise or Tartar Sauce. + + +BAKED FISH + +Prepare a Cream Sauce, seasoning with grated onion, minced parsley, +and powdered mace. Take from the fire, add the yolks of two eggs, and +salt and pepper to taste. Put a layer of cold, cooked, flaked and +seasoned fish, into a buttered baking-dish, spread with the sauce, and +repeat until the dish is full, having sauce on top. Sprinkle with +crumbs, dot with butter, and brown in the oven. This may be baked in +individual dishes if desired. + + +BOUILLABAISSE + +Cut into pieces and remove the bones from three pounds of fish, add +six shrimps or one lobster or two crabs, cooked, and cut into large +pieces; add one-half pint of olive-oil; fry lightly, and add one lemon +and two tomatoes, one onion, and one carrot, all sliced, one pinch of +saffron--as much as lies on a ten-cent piece,--a bay-leaf, and some +parsley. A bean of garlic is used, unless the casserole is rubbed with +it before cooking. Stir for ten minutes, add one cupful of stock and +one wineglassful of white wine or cider. Cook for fifteen minutes +longer, pour out into a bowl, place slices of toast in the casserole, +and cover with the fish and vegetables, allowing the sauce sufficient +time to soak into the toast, and adding salt and pepper to taste. + + +FISH CHOPS + +Mix cold cooked fish with a little very thick Cream Sauce, and season +with lemon-juice and minced parsley. Shape into chops, dip in egg and +crumbs, and fry in deep fat. Stick a small piece of macaroni in the +small end of each chop to represent the bone. Serve with Tartar Sauce. + + +FISH A LA CREOLE + +Chop an onion and a clove of garlic and fry in lard. Add three +tablespoonfuls of flour, cook and stir until brown, and add one can of +strained tomatoes. Have the fish cut into convenient pieces for +serving, dredge with seasoned flour, and saute in butter until brown. +Pour the sauce over, simmer until done, and serve. + + + + +ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY + + + + +_BEEF_ + + +BROILED SIRLOIN STEAK + +Have the steak cut thick and trim off the tough end. Broil carefully +on a buttered gridiron, dot with butter, and serve. + + +BEEFSTEAK WITH FRENCH-FRIED ONIONS + +Slice the onions thin, season with salt and pepper, and dredge +thoroughly with flour. Put into a frying-basket and plunge into deep +fat. Fry brown and crisp, drain, and serve with broiled steak. + + +STEAK BORDELAISE + +Select a thick steak and broil carefully on a buttered gridiron. Chop +a peeled clove of garlic very fine, or grate it. It cannot be too +fine. Mix with three times the quantity of parsley finely minced and +made to a smooth paste with melted butter. Spread over the steak and +put in the oven for two minutes before serving. + + +BEEFSTEAK WITH OYSTER BLANQUETTE + +Heat one quart of oysters with their own liquor, skim, and cook until +the edges of the oysters curl. Thicken with flour cooked in butter, +pour over a broiled steak, and serve very hot. + + +BEEFSTEAK WITH FRIED BANANAS + +Broil the steak and put on the serving-platter. Dot with butter, +sprinkle with minced parsley, and surround with bananas cut into +quarters lengthwise and fried in butter. The bananas may be baked in +the oven, basting with butter and sugar. + + +FRIED HAMBURG STEAK + +Season chopped raw beef with grated onion, salt, minced sweet pepper +and minced parsley. Mix with raw egg to bind and shape into flat +cakes. Roll in crumbs, saute in butter or drippings, and serve with +Tomato Sauce. + + +SPANISH STEAK + +Chop two large onions fine and fry brown in butter. Fry a flank steak +in the same fat, seasoning with pepper only. Take up, put into a +buttered baking-pan or casserole, sprinkle with salt, spread with +onion, pour over a can of tomatoes, and add a green pepper seeded and +shredded. Cover tightly and cook slowly for an hour or more. Thicken +the remaining liquid with browned flour to make a gravy. + + +STEWED STEAK WITH OYSTERS + +Have two pounds of rump steak cut into small squares. Fry brown in +butter, take up the meat, and cook a tablespoonful of flour in the fat +remaining in the pan. Add a cupful of water or stock and the liquor +drained from one pint of oysters. Cook until smooth and thick, +stirring constantly, and put the steak into the sauce. Cover and cook +until the steak is tender, then add a pint of oysters and cook until +the edges curl. Take from the fire, add a tablespoonful of +lemon-juice, and serve. + + +BRAISED FLANK STEAK + +Pound a large flank steak flat. Make a dressing of seasoned crumbs and +chopped salt pork or suet, moistening with melted butter or beaten +egg. Spread on the steak, roll up, and tie in shape. Cut fine a +carrot, a turnip, an onion, and a small bunch of parsley. Spread the +roll of meat thickly with butter, season with pepper and salt and pour +over and cook slowly in a very hot oven. Rub the vegetables through a +sieve, skim off the fat, and make gravy, adding more stock or water if +required. + + +STUFFED FLANK STEAK + +Pound a large flank steak flat. Make a stuffing of equal parts of +sausage meat and bread crumbs, seasoning with minced onion and thyme. +Roll up, tie into shape, brown in hot fat, cover with stock or water, +and let simmer for two hours. Skim and strain the gravy, thicken with +flour browned in butter or in a little of the fat, season with +mushroom catsup, and pour over the meat or serve separately. + + +STUFFED PRESSED STEAK + +Pound a large round steak flat and tender. Spread with highly seasoned +stuffing, roll into shape, and sew tightly in cheese-cloth. Boil for +three hours, in salted water, take out and press under a heavy weight +until cold. Take off the cloth, cut in thin slices, and serve with +horseradish or made mustard. + + +ROAST BEEF + +Have a rib roast of beef cut standing--that is, with the bones left +in. Put into a hot oven without seasoning and when the outside is +seared enough to prevent the escape of the juices, reduce the heat and +cook slowly until done, basting frequently with the dripping. During +the last half hour of cooking, dredge with salt, pepper, and flour. +Skim the drippings and thicken for gravy, adding more liquid if +required. + + +POT ROAST + +Put a round of beef into a deep pot, add a small onion sliced, and a +cupful of boiling water. Cover and cook slowly, allowing ten minutes +to the pound. Take up the meat, rub with butter, dredge with flour, +and brown it in a hot oven. Strain the gravy left in the pan, season +with salt, pepper, and mushroom catsup, and thicken with flour browned +in butter. Pour over the meat and serve. + + +RECHAUFFE OF BEEF A L'ESPAGNOLE + +Cook together a can of tomatoes, a chopped onion, half a dozen sweet +green peppers, seeded and cut into rings, and a tablespoonful of +butter. Simmer for an hour. Reheat in the sauce thin slices of rare +roast beef and thicken with one or two beaten eggs. + + +CANNELON OF BEEF + +Chop fine two cupfuls of cold roast beef, season with salt, pepper, +and grated nutmeg, and moisten with beaten egg. Roll rich pie-crust +into an oblong shape, spread with the meat, roll up, fasten the ends +by pinching the pastry, rub with butter, and bake brown. Serve either +hot or cold. + + +MACARONIED BEEF + +Break macaroni into short lengths and cook in boiling salted water +until tender. Drain, mix with Tomato Sauce and freshly grated Parmesan +cheese. Reheat slices of rare roast beef in a little stock, season to +taste, pour the macaroni over, and serve. + + +BEEF OLIVES + +Cut rare roast beef into thin slices and wrap each one around a thin +slice of bacon. Fasten with toothpicks, and reheat in beef-gravy or +stock. If stock is used, thicken it with browned flour, and season to +taste. + + +RAGOUT OF BEEF + +Put into a stewpan a pound of rare roast beef sliced thin, add three +onions sliced, and salt and pepper to season. Cover with boiling water +and simmer until the meat is very tender. Add half a cupful of +tomatoes, half a cupful of chopped mushrooms, and a few capers. +Thicken with flour rubbed smooth in a little cold stock or water, +season with curry powder, stir and simmer ten minutes longer. Serve in +a casserole. + + +JELLIED TONGUE + +Boil a beef tongue very slowly in water to cover. Let cool in the +liquid, drain, skin, and cut into thin slices. Dissolve a package of +gelatine in one cupful of water. Heat thoroughly two cupfuls of the +cooking liquid, one cupful of stock, and three tablespoonfuls of +vinegar. Add two teaspoonfuls of sugar, two teaspoonfuls of beef +extract, and the dissolved gelatine. If there is not enough liquid to +cover the tongue, add boiling water to make the necessary quantity. +Strain through cheese-cloth. Wet a mould in cold water, pour in a +layer of the jelly, and when set, add a layer of the tongue. Repeat +until the mould is full. At serving time turn out and garnish with +parsley. + + +STEWED TONGUE WITH RAISINS + +Boil a tongue in water to cover until it is so tender that a straw +will pierce it. Let cool in the water in which it was boiled, drain, +and remove the skin. The next day reheat the cooking liquid and let +it simmer for three hours with half a cupful of stoned raisins, and +the juice and grated peel of a lemon. Half an hour before serving +thicken the gravy with browned flour and simmer the tongue in it until +serving time. Pour boiling water over half a cupful of raisins and +when they have swelled, drain and add to the gravy. Pour the gravy +over the tongue and serve. If the sauce is too sour, add a little +sugar. This is a German recipe and well worth trying. + + +BEEF TONGUE A L'ITALIENNE + +Cut a cold boiled tongue into strips. Chop fine three onions, fry in +butter, dredge with flour, add two teaspoonfuls of lemon-juice and a +cupful of mushrooms. Pour into a baking-dish, cover with crumbs, dot +with butter, and brown in the oven. Serve with spinach or spaghetti. + + +SPANISH STEW + +Use a pound and a half of the ribs of beef. Put into a saucepan with +two quarts of cold water, bring to the boil, and cook for two hours. +Add a can of tomatoes, three large onions chopped fine, half a dozen +cloves, a pinch each of sage and celery seed, one-fourth of the peel +of an orange, two bay-leaves, a pod of red pepper, and two cupfuls of +boiling water. Cook for half an hour, strain, skim, and thicken the +gravy, season to taste, pour over the meat, and serve. + + +BEEF STEW WITH TOMATOES + +Use three pounds of the round of beef and cut into small slices. Cover +with a can of tomatoes, add a chopped onion, and salt, pepper, and +powdered cloves to season. Cook slowly covered until the meat is done, +add a little mushroom catsup, and serve. + + +BEEF STEW WITH DUMPLINGS + +Have three or four pounds of the neck of beef cut into convenient +pieces. Cover with cold water and add three each of carrots and +onions, sliced thin. Season with salt and pepper and minced parsley, +cover, and cook until the meat is nearly done. Sift two cupfuls of +flour with two heaping teaspoonfuls of baking-powder and a pinch of +salt. Add an egg well-beaten in enough milk to make a stiff batter. +Steam the dumplings in buttered patty pans in a steamer over boiling +water. Take out the meat and dumplings, thicken the gravy with flour +browned in butter, pour over, and serve. + + +TRIPE IN CASSEROLE + +Cut a pound and a half of tripe into squares and put into a casserole. +Slice an onion and a carrot and fry in butter. Put into the casserole +with a clove, a bay-leaf, a sprig of thyme, a tablespoonful of minced +parsley, two cupfuls of stock, and half a wineglassful of white wine. +Cover and cook slowly until very tender. Serve in the casserole. + + +BRAISED BEEF + +Use a solid piece from the round or shoulder and have it larded with +thin strips of salt pork. Slice an onion, a turnip, and a carrot. Lay +the meat upon the vegetables, add four cupfuls of boiling water, cover +the pan, and put into a hot oven. Allow twenty-five minutes to the +pound and when half done season with salt and pepper. Baste +frequently, and when the meat is done, add enough water or stock to +make the required quantity of gravy. Thicken with browned flour, +season to taste, pour over the meat, and serve. Beef ribs may be used. + + +BREADED LIVER + +Have fresh beef liver cut into thin slices, cover with boiling water, +and let stand for ten minutes. Fry slices of bacon crisp and drain. +Season the bacon fat with black and red pepper, dip the liver into it, +then into bread crumbs, and fry in the bacon fat. Garnish the liver +with the fried bacon, and sprigs of parsley. Add to the fat in the pan +one tablespoonful of vinegar and two of tomato catsup. Pour over the +meat and serve. + + +LIVER ROLLS + +Have fresh beef liver cut into thin slices. Cover with boiling water, +drain, wipe dry, remove the skin, and season with salt and pepper. Put +a thin slice of salt pork or bacon on each slice of liver, roll up and +fasten with a string. Brown in hot fat, dredge with flour, cover with +boiling water or stock, and cook for half an hour. Take off the +strings, season to taste, and serve, thickening the gravy more if +required. + + +ROASTED BEEF HEART + +Stuff the heart with highly seasoned crumbs, mixing with a beaten egg +to bind. Season with salt and pepper, dredge with flour, and roast +covered for an hour and a half, basting frequently with melted butter +and water. + + +BEEF KIDNEY SAUTE + +Chop an onion fine and fry brown in butter. Add a kidney which has +been soaked for five minutes in boiling salted water and cut into +squares. Cook for five minutes, sprinkle with flour, add a little +stock, cook until the sauce is thick, and serve immediately, +sprinkling with minced parsley. + + +STEWED BEEF KIDNEY + +Cut the kidney into thin slices, season highly with pepper and salt, +and brown in hot fat. Dredge with flour, add a little boiling stock or +water, and when the sauce is smooth and thick, heat the kidneys in it. +Season with minced parsley and serve. + + +BEEF A LA NEWPORT + +Cut fine one cupful of dried beef and heat thoroughly with one cupful +of canned tomatoes. Season with pepper, grated nutmeg, and chopped +onion. Add half a cupful of grated cheese and three well-beaten eggs. +Stir constantly until thick and smooth and serve on buttered toast. + + +DUTCH BEEF LOAF + +Run twice through the meat-chopper a pound and a half of the round of +beef and a quarter of a pound of fresh pork. Add half a cupful of +stale bread crumbs soaked in stock or milk, half a cupful of canned +tomatoes, and celery salt, minced parsley, salt, red pepper, and +grated onion to season. Mix thoroughly, shape into a loaf, brush with +beaten egg, sprinkle with crumbs, and bake, basting with melted butter +and stock. Serve with Tomato Sauce. + + +SPICED BEEF LOAF + +Chop fine three pounds of beef and half a pound of suet. Add two eggs +well-beaten, four tablespoonfuls of cream, a tablespoonful of butter, +two tablespoonfuls of summer savory, a teaspoonful of salt, and a +little red pepper. Add enough bread crumbs to make a stiff mixture. +Shape into a loaf, rub with butter, dredge with flour, and bake, +basting frequently. Cook for two hours or less and serve either hot or +cold. + + +CANNELON OF BEEF + +Chop very fine two pounds of the round of beef. Season with grated +onion, lemon-peel, nutmeg, minced parsley, salt, pepper, melted +butter, and a pinch of powdered sweet herbs. Mix with a beaten egg +and shape into a loaf. Dredge with flour, roll in buttered paper, and +bake for half an hour, basting with melted butter and the drippings. +Remove the paper and serve with Tomato Sauce. + + +FRICADELLES + +Chop fine a pound of beef and a pound of sausage meat. Add a cupful of +bread crumbs, two eggs well-beaten, two onions, finely chopped, and +salt, pepper, and thyme to season. Mix thoroughly, shape into small +flat cakes, saute in hot fat, and serve with Tomato Sauce. + + +SPICED ROUND OF BEEF + +Put into a buttered saucepan six pounds of the round of beef, two +cupfuls of canned tomatoes, three sliced onions, half a dozen cloves, +a stick of cinnamon, and a pod of red pepper. Cover the meat with thin +slices of salt pork and pour over half a cupful of vinegar and one +cupful of water. Cover and cook in a moderate oven for five hours, +seasoning with salt when half done. Take up the meat, strain and skim +the cooking liquid, and thicken with flour browned in a little of the +fat. + + +BEEF A LA MODE + +Have four pounds of the round of beef thickly larded. Brown in butter +and season with pepper. Add two bay-leaves, two cloves of garlic, two +shallots, three onions, and a calf's foot, split and cut into four +pieces. Cover and cook slowly for two hours. Add two or three carrots +cut into small pieces, and cook for an hour and a half longer. Ten +minutes before serving, add two tablespoonfuls of claret. Arrange on a +platter with the carrots around it and serve the gravy with it. + + +CREOLE HOT POT + +Put two pounds of beef ribs into a saucepan with a tablespoonful of +drippings or butter. Add two chopped onions, a chopped clove of +garlic, half a dozen seeded and shredded green peppers, pepper and +salt to season, a pinch of thyme, a tablespoonful of vinegar, a dozen +raisins, a dozen olives, and a can of tomatoes. Cover and cook until +the meat falls from the bones. Take out the bones, thicken with flour +browned in butter, and serve on buttered toast. + + +BEEF PIE + +Cut cold cooked beef into dice and reheat in gravy or in Brown Sauce. +Season with grated onion, salt, pepper, and Worcestershire and add a +few diced carrots. Line a buttered baking-dish with biscuit crust, put +in the meat, cover with crust, gash, brush with beaten egg, and bake +until thoroughly done. Serve very hot in the same dish. + + +CREAMED BEEF PIE + +Reheat cold cooked chopped beef in a Cream Sauce, seasoning with +chopped onion and minced parsley. Put into a baking-dish, cover with +boiled rice or mashed potato, and bake. Serve very hot in the same +dish. + + +GERMAN BEEF BALLS + +Chop very fine cold cooked beef. Season with salt, cayenne, minced +parsley, and grated onion. Add one-fourth the quantity of bread crumbs +and enough beaten egg to bind. Shape into balls or small flat cakes, +dredge with flour, and fry brown. + + +TURKISH BEEF STEW + +Cut cold cooked beef into dice. Brown it in butter, take from the +fire, add four tablespoonfuls of tomato catsup, a chopped onion, +fried, a shredded green pepper, also fried, salt and black pepper to +season, and enough stock or gravy to moisten. Heat thoroughly and +serve in a border of boiled rice. + + + + +_MUTTON AND LAMB_ + + +BROILED LAMB CHOPS + +Trim the chops, put on a hot gridiron, and broil carefully. Serve with +a border of green peas, or around a mound of mashed potatoes. + + +LAMB CHOPS IN CASSEROLE + +Chop fine an onion, a small carrot, and a turnip. Fry brown in butter +and put into a casserole. Cover with six or eight chops browned in +butter, add a little stock or water, season to taste, cover tightly, +and cook until tender. Thicken the gravy with browned flour and serve +from the casserole. + + +LAMB PIE + +Arrange tender lamb chops in a deep baking-dish with chopped +mushrooms, half a cupful of canned tomatoes, half a dozen small onions +fried brown in butter, and a can of peas. Thicken a sufficient +quantity of stock with browned flour, pour in, cover with a rich +crust, gash the top, cover, bake for half an hour or more. + + +BROILED MUTTON CUTLETS WITH CARROTS + +Peel new carrots, cut into small pieces, and boil until tender in +salted water. Drain and fry brown in butter, sprinkling with pepper +and sugar. Squeeze in the juice of half a lemon, reheat, and serve +with a border of broiled mutton cutlets. + + +ROAST LAMB WITH GARLIC + +Trim a leg of lamb and remove the parchment-like skin. Separate the +beans from a whole clove of garlic, peel and cut each one into four +pieces. Make incisions in the surface of the meat with a sharp knife, +stick the bits of garlic in, season highly with pepper and salt, and +put into a hot oven until brown. Cover and roast slowly until done. +Make a gravy of the drippings, skimming off the fat, thickening with +browned flour, and adding stock or water if necessary to make the +required quantity. + + +BRAISED LAMB WITH CELERY + +Roast a leg of lamb in a quick oven until brown. Put into a saucepan +with celery and carrots cut fine, a chopped onion, a bunch of sweet +herbs, and enough chicken stock to cover. Add a little butter, cover, +and cook slowly until done. Serve the vegetables with the meat. +Cucumbers may be used instead of the carrots and celery. + + +BRAISED SHOULDER OF LAMB + +Take the bone from a shoulder of lamb, lard it with small strips of +bacon, tie in shape, and brown in butter. Add a dozen small peeled +onions, a tablespoonful of minced parsley, and stock to cover. Simmer +until the onions are tender. Take up the meat, remove the skin, +thicken the cooking liquor with browned flour, pour over the meat, and +serve with the onions as a garnish. The breast of lamb may be used. + + +STEWED BREAST OF LAMB + +Cut a breast of lamb into convenient pieces for serving. Season with +pepper and salt, and stew until tender in stock to cover. Thicken the +sauce with flour browned in butter, add a wineglassful of vinegar. +This may be cooked in a casserole. + + +FRICASSEE OF LAMB + +Cut the breast of lamb into square pieces, sprinkle with salt, dredge +with flour, and brown in butter. Cover with stock or water, add a +sliced onion, and simmer until the bones can easily be removed. Take +the lamb out, remove the bones, strain the liquid again, reheat, add +one quart of shelled green peas, and simmer for fifteen minutes. + + +CURRIED LAMB + +Cut the meat from two boiled breasts of lamb and brown in butter with +a chopped onion. Add a tablespoonful of flour and two teaspoonfuls of +curry powder. Mix thoroughly and add enough white stock or water to +make the required quantity of sauce. Season with salt, pepper, minced +parsley, and grated lemon-peel. Cover and simmer until done. Skim off +the fat. Fill a well-buttered border mould with plain boiled rice, +press firmly into shape, turn out on a hot platter, pour the lamb into +the centre, and serve. + + +INDIAN MUTTON CURRY + +Fry four chopped onions in butter, add a teaspoonful of curry powder, +a teaspoonful of salt, and one cupful of chopped cooked apples. Add +one cupful of cream or more and a tablespoonful of flour blended +smooth with a little cold water. Simmer until thick, stirring +constantly. Add two pounds of the breast of mutton cut in squares and +browned in butter. Simmer until the meat is done, adding more cream if +required. Serve very hot. + + +BLANQUETTE OF MUTTON + +Divide a breast of mutton between the ribs. Put into a saucepan with a +head of celery cut fine, a small onion, and a bay-leaf. Cover with +boiling water or stock, bring to the boiling point, and boil rapidly +for five minutes. Skim and simmer slowly for an hour. Take up the meat +and reduce the liquid by rapid boiling to a pint. Strain, thicken +while stirring with flour browned in butter, take from the fire, add +the yolks of two eggs beaten smooth with a little cold water, season +with salt and pepper, and pour over the meat. Sprinkle with minced +parsley and serve with a border of mashed potatoes or boiled rice. + + +RAGOUT OF MUTTON + +Have three pounds of the breast of mutton cut into squares. Brown in +butter, dredge with flour, and add four cupfuls of water. Stir until +the liquid thickens, then add a sliced onion and a diced turnip which +have been browned in butter, pepper and salt to season, a bay-leaf, +and a tablespoonful of minced parsley. Simmer for an hour and a half, +take out the bay-leaf, and serve in a casserole. + + +BROILED LAMB'S KIDNEYS + +Split and skin the kidneys, dip in olive-oil, season with salt, +pepper, and grated nutmeg, fasten open with skewers, dip in crumbs, +broil, and serve with any preferred sauce. + + +MUTTON KIDNEYS IN CASSEROLE + +Brown the kidneys in butter and put into the casserole. Add a sliced +onion fried, a slice of bacon, two potatoes, sliced, and two carrots +finely minced. Add enough stock or water to cover, put on the lid, +and bake slowly for three hours. Serve in the casserole. + + +KIDNEY BACON ROLLS + +Peel and chop fine a small onion. Mix it with a cupful of bread +crumbs, a tablespoonful of chopped parsley, the grated rind of half a +lemon, and black pepper, paprika, and grated nutmeg to season. Make to +a smooth paste with beaten egg, spread the mixture on thin slices of +bacon, and place a small kidney on each. Roll up and fasten with +toothpicks or skewers. Put the rolls in a hot oven and bake for twenty +minutes. Garnish with parsley and sliced lemon. + + +DEVILLED KIDNEYS. + +Parboil, skin, and split the kidneys, dip in melted butter, season +highly with red pepper, and broil. Serve with melted butter and minced +parsley. + + +LAMB STEW WITH DUMPLINGS + +Have the lamb cut up into small squares. Cover with cold water, bring +gradually to the boil, and cook slowly until it is nearly done. Add +three slices of salt pork, cut into dice and fried crisp, two sliced +onions, and two or three raw potatoes cut into dice. Cover and cook +until the meat is tender. Sift two cupfuls of flour with a spoonful of +baking-powder and a pinch of salt. Add enough milk to make a very +stiff batter. Drop the dumplings into buttered patty pans, place in a +steamer and steam over boiling water. Thicken the gravy with a little +flour blended smooth with cold milk. + + +ENGLISH MUTTON STEW + +Have three pounds of the breast of mutton cut into squares. Brown in +butter with half a dozen onions chopped fine. Dredge with flour, add +six cupfuls of stock or water, and cook until it thickens, stirring +constantly. Season with salt, pepper, and grated nutmeg, add two +chopped carrots, two chopped turnips, a bunch of sweet herbs, and a +crushed clove of garlic. Cook for thirty minutes, add one cupful of +lima beans, and cook until the beans are done. Skim the liquid, take +out the parsley, and serve. This may be cooked in a casserole, after +the meat has been browned. + + +IRISH STEW + +Put trimmed loin mutton chops into a deep pot with alternate layers of +seasoned and sliced raw potatoes. Add enough cold water nearly to +cover and four each of turnips and onions, cut into small bits. Cover, +and simmer slowly until the vegetables are soft, and nearly all the +gravy has been absorbed. + + +STEWED LAMBS' TONGUES + +Boil the tongues for an hour and a half. Plunge into cold water and +remove the skins. Chop fine a large onion, two slices of carrot, and +three slices of turnip. Fry brown in butter, dredge with flour, add +two cupfuls of stock or water, and cook until thick, stirring +constantly. Season with salt and pepper, a bay-leaf, a pinch of celery +seed, and add the sliced tongues. Simmer for two hours. Thicken the +gravy with browned flour if required, and remove the bay-leaf. Serve +with a border of diced, cooked carrots, and turnips. + + +PICKLED LAMBS' TONGUES + +Cook the tongues for two hours in salted and acidulated water to +cover. Drain, put into an earthen jar, pour over boiling spiced +vinegar, and let stand for three or four days before using. + + +FRICASSEE OF LAMBS' TONGUES + +Boil five tongues for two hours in salted water. Cool in the water in +which they were boiled, skin, and trim. Cut in two lengthwise, season +with salt and pepper, dredge with flour, and fry in butter with a +little minced parsley. Make a sauce of two tablespoonfuls of grated +horseradish, one tablespoonful each of mustard, vinegar, and salad +oil, and salt and pepper to season. Serve the sauce separately. + + +BOILED LEG OF LAMB + +Soak the leg for an hour in salted and acidulated water to cover. +Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and +boil for an hour and a half in water to cover, seasoning with pepper +and sweet herbs. When cooked, drain, take off the cloth, garnish with +parsley and sliced lemon, and serve with Caper Sauce. + + +LAMB POT PIE + +Cut three pounds of lean mutton or lamb into squares, removing fat and +gristle. Cover with cold water, bring to the boil, and simmer for an +hour. Add a cupful of salt pork cut into dice, and fried crisp, and +stew half an hour longer. Season with salt, pepper, and kitchen +bouquet. Sift together two cupfuls of flour, a pinch of salt, and a +heaping teaspoonful of baking-powder. Add enough milk to make a soft +dough, roll out, cut into small strips, and drop into the stew. Cover, +cook for ten minutes, and serve very hot. + + +LAMB CROQUETTES + +Chop fine a pound and a half of uncooked lamb. Peel and chop one large +onion and mix it with the meat. Season with pepper and salt. Shape the +mixture into small balls, cover with cold water, bring to the boil, +and simmer slowly until done. Beat the yolks of four eggs with the +strained juice of two lemons and a pinch of salt. Cook slowly over +boiling water until it begins to thicken, then add slowly one cupful +of the water in which the meat balls were boiled. Cook slowly for ten +minutes longer, stirring constantly. Strain the sauce over the balls +and serve very hot. + + +STUFFED SHOULDER OF LAMB + +Remove the bone, fill with seasoned crumbs, and sew up. Cover the +bottom of a deep pan with thin slices of salt pork and sliced onion. +Sprinkle with chopped sweet herbs, lay the meat in, dredge with salt +and pepper, and pour over a quart of stock. Cook slowly for two hours. +When done, take up the meat, rub the gravy through a coarse sieve, +reduce by rapid boiling, thicken with browned flour, pour over the +meat, and serve with a border of green peas. + + +MUTTON BIRDS + +Make a stuffing of bread crumbs seasoned with butter, salt, pepper, +sage, and summer savory. Mix to a smooth paste with beaten egg. Spread +thin slices of raw mutton with the mixture, roll up, and fasten with +toothpicks. Brown in butter, then add a little hot water, and finish +cooking in the oven, basting frequently. Thicken the gravy with +browned flour and serve in a casserole. + + +CURRIED MUTTON + +Chop a large onion fine and fry it in butter. Add one tablespoonful +each of curry powder and flour, and a teaspoonful of salt. Stir until +thoroughly mixed and add gradually two cupfuls of water or stock. Have +ready two pounds of lean mutton, cut in small pieces. Fry brown in +butter, add to the curry, and simmer until tender. Surround with a +border of boiled rice and serve piping hot. + + +STUFFED CABBAGE LEAVES + +Parboil and chop lean mutton, mix it with an equal quantity of boiled +rice, and season with salt, pepper, and butter. Use the white leaves +of cabbage. Lay a large spoonful of the meat and rice on each leaf, +fold, and tie securely. Tie all the prepared leaves in cheese-cloth +and boil slowly for half an hour in the water in which the mutton was +boiled. Take off the cloth, remove the strings, and serve with melted +butter. + + +LAMB IN MINT JELLY + +Chop fine a bunch of mint, cover with vinegar, and add sugar to taste. +Let stand over night. Rub through a fine sieve, and add enough white +stock to make the required quantity of jelly. Tint green with +color-paste if desired, and add soaked and dissolved gelatine in the +proportion of one package to a quart. Add also a tablespoonful of +finely chopped mint leaves. Pour a thin layer of jelly into a mould, +cover with thin slices of lean, rare, cooked mutton, and let harden. +Repeat until the mould is full. Set away to cool, turn out, garnish +with fresh mint leaves, and serve with mayonnaise. + + +SHEPHERD'S PIE + +Chop fine and season to taste cold cooked mutton. Put into a buttered +baking-dish with enough stock or gravy to moisten. Cover with highly +seasoned mashed potato to which a beaten egg has been added and bake +until the potato is puffed and brown. Serve in the same dish. + + + + +_PORK_ + + +SAUSAGE ROLLS + +Prepare a good pie-crust, not too rich. Roll out half an inch thick, +cut into strips, and roll a small sausage in each strip. Put the rolls +into a baking-pan, and bake for half or three-quarters of an hour. + + +FRANKFURTERS + +Drop the sausages into boiling water and boil slowly until they float. +Drain, and rub with a mixture of butter, lemon-juice, and made +mustard, heated very hot. + + +ROASTED SAUSAGES + +Peel, core, and slice four or five tart apples. Make a syrup of one +cupful each of sugar and water and cook the apples in it very slowly +until tender. Prick the sausages with a fork, simmer in boiling water +for fifteen minutes, then drain and brown in the oven. Put the +sausages in the centre of a small deep platter, arrange the apples +around in a border, and serve. + + +ROAST HAM WITH SHERRY + +Soak a small lean ham in cold water for six hours, wipe dry, put into +a saucepan, and cover with cold water. Add an onion, four sprigs of +parsley, and six each of cloves and pepper-corns. Boil slowly for two +hours. Let cool in the water, take up, skin, and sprinkle thickly with +crumbs and sugar. Put into a roasting-pan with one pint of sherry. +Bake for forty minutes, basting every ten minutes. Serve the ham hot +with the gravy in a separate bowl, or cold if preferred. + + +BAKED HAM WITH NOODLES + +Butter an earthen baking-dish and fill with alternate layers of cold +cooked chopped ham and cooked and drained noodles. Have ham on top. +Beat two eggs with a cupful of milk, pour over, cover with crumbs, dot +with butter, and brown in the oven. + + +PORK CHOPS A LA MARYLAND + +Dip the pork chops in beaten egg, then in seasoned crumbs, and put +into a dripping-pan. Cover and cook in a very hot oven, adding a +little boiling water if necessary to keep from burning. Serve with any +preferred sauce. + + +JELLIED PIGS' FEET + +Take two pounds of the pickled pigs' feet as they come from the +market, and boil in water to cover, seasoning with salt, pepper, +celery seed, and a little vinegar. Boil until the meat slips from the +bones. Remove the meat, cut it into small pieces, and reduce the +liquid by rapid boiling to a cupful. Put the meat into a mould, pour +the liquid over, and set away to cool. Serve with potato salad. + + +BROILED PORK TENDERLOIN + +Trim off all the fat and the sinew from two tenderloins of pork. Dip +in seasoned oil and broil slowly. Chop fine one tablespoonful each of +pickles and parsley and mix to a smooth paste with two tablespoonfuls +of melted butter and one teaspoonful of vinegar. Pour over the sauce +and serve. + + +BREADED TENDERLOINS + +Split and trim the tenderloins, and marinate for an hour in +lemon-juice and oil, seasoned with salt and pepper. Dip in fresh bread +crumbs, broil, and serve with Piquante Sauce. + + +PORK TENDERLOINS WITH SWEET POTATOES + +Wipe two pork tenderloins, put into a dripping-pan, and brown quickly +in a hot oven. Sprinkle with salt, pepper, and powdered sage and bake +for forty-five minutes, basting from three to four times. Have half a +dozen sweet potatoes parboiled. Peel, cut in half, sprinkle with +sugar, and put into the pan with the meat. Cook until soft, basting +whenever the meat requires it. + + +MOCK DUCK + +Split a large pork tenderloin, stuff with highly seasoned poultry +stuffing, tie into shape, and roast. Baste frequently, take up, remove +the string, and serve with gravy made of the drippings. + + +ROAST SPARERIBS + +Trim off the rough ends, crack the ribs through the middle, rub with +salt and pepper, fold over where cracked, stuff, sew or wrap with +twine, put into dripping-pan with a pint of water, baste frequently +and turn once. Should be a rich, even brown. Dressing: Three +tablespoonfuls of bread crumbs, a finely chopped onion, same of apple, +half a teaspoonful each of powdered sage, salt, and pepper, and two +tablespoonfuls of chopped beef suet. Cook slowly in a little water. + + +ROAST LEG OF PORK + +Score a leg of young pork, fill the slits with chopped onion and +powdered sage, sprinkle with pepper, salt, and crumbs, and roast as +usual, basting frequently. Serve with Cranberry Sauce. + + +GERMAN ROAST PORK + +Boil the pork until tender, drain and roast in the oven with three +onions and three carrots sliced thin, a little minced parsley, thyme, +and two cloves. Add one cupful of boiling stock, and baste frequently +for the first half hour. Then strain and skim the gravy and reduce by +rapid boiling until there is just enough to coat the surface of the +meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with +cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as +follows: + +Stone a pound of ripe cherries and simmer the kernels for fifteen +minutes in water to cover. Strain the water, add to it the cherries, +two cupfuls of water, half a dozen cloves, a wineglassful of claret, a +slice of bread, and sugar to taste. Simmer for half an hour, rub +through a sieve, and boil until thick. Serve very hot. + + +PORK ROASTED WITH SWEET POTATOES AND APPLES + +Season a loin of pork and roast for two hours and a half, basting +often with the drippings and hot water. About an hour before it is +done, add peeled sweet potatoes cut in halves and sprinkle with sugar. +Fifteen minutes later, add red cooking apples cored but not peeled. +Bake until all are done, basting frequently. Thicken the drippings +with flour for a gravy and serve separately. + + +MOCK GOOSE + +Parboil a leg of pork and remove the skin. Put it in the oven to roast +with a little water in the pan. Rub with butter, sprinkle with +powdered sage, pepper, salt, bread crumbs, and finely minced onion. +Insert poultry stuffing under the skin of the knuckle. Garnish the +dish with balls of fried stuffing. Serve with gooseberry jam or tart +apple sauce. + + +BAKED CHINE WITH SWEET POTATOES + +The chine is the backbone with the meat attached. Rub with salt, +pepper, flour, and sage, and put into a dripping-pan with a pint of +water. Lay a dozen sweet potatoes peeled and cut into halves around +the meat. Bake, basting with the dripping. Serve with the potatoes +around the meats. + + +MOCK OYSTERS + +Chop fine a pound and a half of fresh pork. Season with salt and +pepper and minced onion. Add half the quantity of bread soaked until +soft and squeezed dry, bind with two eggs well-beaten, shape into +patties, and saute in drippings. Garnish with sliced lemon and +parsley. + + + + +_VEAL_ + + +BROILED SWEETBREADS A LA MAITRE D'HOTEL + +Soak and parboil the sweetbreads, cut into slices, season with salt +and pepper, dredge with flour, and broil, basting with melted butter. +Serve with Maitre d'Hotel Sauce. + + +CALF'S LIVER IN CASSEROLE + +Lard a whole liver with strips of salt pork. Brown in butter and drain +off the fat. Brown a heaping tablespoonful of flour in fresh butter, +add one cupful of white wine, and cook until thick and smooth, +stirring constantly. Put the liver into a buttered casserole, pour +over the gravy, add pepper to season, a bay-leaf, a small bunch of +parsley, a bruised clove of garlic, two shallots, two onions, and a +small carrot, sliced. Cover and cook slowly for an hour. Put the liver +on a platter and strain the gravy over it. Return to the casserole, +reheat, and serve. + + +VEAL LIVER PATE + +Run twice through the meat-chopper one pound of calf's liver and half +a pound of fat bacon. Season with salt, pepper, mace, and parsley, add +two tablespoonfuls of finely chopped lean ham and a chopped onion +which has been fried in fat. Mix with the yolks of two eggs and then +fold in the stiffly beaten whites. Line a mould with thin slices of +bacon, put in the meat, cover with bacon, and bake slowly in a +moderate oven. When it can be pierced easily it is done. Let cool in +the mould, turn out, and garnish with parsley and lemon. + + +BOILED CALF'S TONGUE + +Soak for an hour in cold water. Cover with fresh cold water, bring +quickly to the boil, and skim. Add for each tongue a carrot and turnip +sliced and a small onion stuck with three cloves. Add sweet herbs to +season and a little salt and pepper. Cook slowly for two hours. Drain, +skin, and serve with a border of spaghetti or macaroni. If they are to +be served cold, let them cool in the water in which they were cooked. + + +VEAL CHOPS A LA PROVENCALE + +Trim and clean veal chops and saute in olive-oil with a finely chopped +onion. Add a little brown stock, half a dozen chopped mushrooms, two +minced beans of garlic, and a teaspoonful of minced parsley. Bring to +the boil, thicken the gravy with browned flour cooked in butter, and +serve. + + +BRAISED VEAL CUTLETS + +Trim and clean convenient pieces of veal cutlet and lard with thin +strips of bacon. Brown in a little butter, add a little clear stock +with chopped onion, carrot, and turnip to season, and simmer until +done. Drain and serve with string beans. + + +BAKED VEAL CUTLET + +Butter a baking-pan, pour in a cupful of cold water, and lay in a +thick slice of veal cutlet. Spread over the cutlet a dressing made of +two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, +pepper and melted butter to season. Cover the pan, bake for half an +hour, then take off the lid and brown. + + +VEAL BIRDS + +Cut veal cutlets into convenient pieces and flatten with a +potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and +make a stuffing. Roll up and tie into shape with strings. Brown in fat +with a sliced carrot and a chopped onion. Add one cupful of stock, +cover, and cook slowly for twenty minutes. This can be served in a +casserole. + + +MOCK FRIED OYSTERS + +Cut a veal cutlet into small pieces. Pound each piece until very +tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep +fat. Serve with Tomato Sauce and shredded cabbage. + + +STEWED BREAST OF VEAL + +Brown a breast of veal in butter. Add two cupfuls of hot water or +stock, a bunch of sweet herbs, two onions, half a dozen cloves, the +peel of half a lemon, a blade of mace, and salt and pepper to season. +Cook slowly, take up the veal, remove the larger bones, and strain the +cooking liquid. Cook together one tablespoonful each of butter and +flour, add the veal stock and one cupful of cream. Cook until thick, +stirring constantly. Take from the fire, add the yolks of two eggs +well-beaten, the juice of half a lemon, and half a dozen parboiled +oysters. Pour the sauce over the meat and serve. + + +VEAL STEW WITH DUMPLINGS + +Cut three pounds of veal into strips, cover with cold water, boil, and +skim. Add pepper, salt, and a little butter and a sufficient quantity +of raw potatoes cut into balls with a French cutter. Make a batter of +two eggs, half a cupful of milk, a pinch of salt, and enough sifted +flour to make a batter that will drop from the spoon. Drop into the +stew a spoonful at a time, cover, and boil for twenty minutes. Or +steam the dumplings in oiled patty pans. + + +GERMAN VEAL STEW + +Sprinkle a breast of veal with salt and ginger. Slice an onion and fry +it in butter with a little parsley and two or three celery tops. When +hot, put in the breast of veal. Cover tightly and brown the veal in +the same fat. Add half a cupful of canned tomatoes and a very little +hot water. Cover, and cook slowly for two hours, turning the meat +frequently. Thicken the gravy with flour rubbed smooth in a little +cold water, season with minced parsley or carraway seed, boil up once, +and serve. + + +ROAST LOIN OF VEAL + +Leave the kidney in. Unroll the loin and stuff with highly seasoned +poultry stuffing, packing well around the kidney. Fold, tie firmly +into shape, and roast, basting with the drippings and a little hot +water. Before taking up, dredge with flour, and baste two or three +times with melted butter. Take off the string and serve with a gravy +made from the stuffing and thickened drippings. + + +STUFFED BREAST OF VEAL + +Make a stuffing of stale bread crumbs and mix with a liberal quantity +of finely chopped salt pork. Season with onion, salt, pepper, minced +parsley, and melted butter. Fill the cavity under the thick part of +the breast with as much stuffing as can be forced in and skewer into +shape. Roast, basting frequently with melted butter and drippings. + + +ROAST SHOULDER OF VEAL + +Have the knuckle removed from a shoulder of veal and roast the fillet, +basting frequently with melted butter and the drippings. Garnish with +quartered lemons and parsley and serve with Oyster Sauce. + + +ROAST VEAL A L'ITALIENNE + +Bone a loin of veal, stuff with seasoned crumbs, and tie into shape. +Season with salt and pepper, rub thickly with butter, and put it into +a roasting-pan with half a cupful of water. Cover and roast for two +hours, basting frequently. Drain the meat and brush it with the yolk +of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly +with crumbs, grated cheese, and minced parsley, dot with butter, and +brown in a very hot oven. Serve with mashed potatoes or potato +croquettes. + + +BREAST OF VEAL BAKED + +Rub a well-trimmed breast of veal with melted butter, season highly +with salt and pepper, and brown quickly in a hot oven. Pour over two +cupfuls of canned tomatoes and bake until the veal is well done. Serve +with the tomatoes as a garnish for the meat. + + +VEAL LOAF + +Chop fine three pounds of raw veal. Mix with three eggs beaten with +three tablespoonfuls of cream or milk, four crackers rolled and +sifted, and pepper, salt, and sage to season highly. Shape into a loaf +and bake, covered in a little water, basting frequently with melted +butter. Serve either hot or cold. + + +BRAISED KNUCKLE OF VEAL + +Have a three-pound knuckle of veal larded and brown it in pork fat, +seasoning with salt and pepper. Add stock to moisten and one cupful of +partially cooked lima beans. Cook for forty-five minutes, and serve +very hot. + + +VEAL IN CASSEROLE + +Have lean veal cut into convenient pieces. Put into a buttered +casserole and cover with milk. Add a teaspoonful or more of finely +chopped parsley, cover, and simmer very slowly until done. It must not +boil. Thicken with a little flour cooked in butter, season to taste, +and serve. + + +JELLIED VEAL + +Cover a knuckle of veal with cold water, bring to the boil, and simmer +for two hours, skimming as needed. Add a slice of onion, a blade of +mace, a dozen cloves, half a dozen pepper-corns, a pinch of allspice, +and half a nutmeg grated. When the meat falls from the bones, take out +the bones, shred the meat, and reduce the liquid by rapid boiling +until there is barely enough to cover the meat. Wet a mould with cold +water, put in the meat, add to the liquid the juice of a lemon and +salt and pepper to season, and pour over the meat. Let stand overnight +and serve cold. + + +KOENIGSBERGER KLOPS + +Chop together three-quarters of a pound of veal and one-quarter pound +of fresh pork. Soak three slices of stale bread in cold water, wring +dry, and add to the meat. Add salt, pepper, and minced parsley to +season. Shape into small balls, cover with cold water, bring to the +boil, and simmer gently for half an hour. Strain the cooking liquor +and reduce by rapid boiling to a pint. Cook together one tablespoonful +each of butter and flour, add the cooking liquid, and cook until +thick, stirring constantly. Take from the fire, add the yolks of two +eggs well-beaten and two tablespoonfuls of capers with a little of the +caper vinegar. Pour over the klops and serve. + + +VEAL AND OYSTER PIE + +Cut into small pieces one pound of the neck of veal, cover with cold +water, and cook slowly for an hour. Add two or three slices of salt +pork cut into dice, a chopped onion, a tablespoonful of minced +parsley, and salt and pepper to taste. Make a cupful of Cream Sauce in +a separate pan, pour into the veal, and cook for twenty minutes +longer. Pour into a baking-dish, cover the top with a layer of raw +oysters, dredge with salt and pepper, cover with pastry, and bake for +half an hour. Serve either hot or cold. + + +VEAL CROQUETTES + +Chop fine cold cooked veal and season with salt, pepper, paprika, +celery salt, grated onion, and minced parsley. Mix with a little very +thick Cream Sauce and cool. Shape into croquettes, dip in egg and +crumbs, and fry in deep fat. Serve with a border of green peas. + + +MOCK TERRAPIN + +Reheat cold cooked veal, cut into dice, in Cream Sauce. Take from the +fire and add an egg beaten with a tablespoonful of sherry. Add also +two or three hard-boiled eggs coarsely chopped and a little minced +parsley. Heat, but do not boil. Season with salt and red and white +pepper, and serve. + + + + +_CHICKEN_ + + +BROILED CHICKEN + +Have young chickens cleaned and split down the back. Break the joints, +season with salt and pepper, and rub with melted butter. Broil for +twenty minutes and serve very hot. + + +FRIED CHICKEN + +Clean and cut up two spring chickens, season with salt and pepper, and +fry brown in butter with a chopped onion and a dozen fresh mushrooms. +Pour over a wineglassful of white wine, and a cupful of stock. Add +two cupfuls of canned tomatoes which have been rubbed through a sieve, +and a tablespoonful of minced parsley. Thicken with flour browned in +butter, heat thoroughly, season to taste, and serve. + + +FRIED CHICKEN WITH GREEN PEPPERS + +Clean and joint two spring chickens, fry brown in butter, and put into +the oven to finish cooking. Seed and shred six sweet peppers and boil +in salted water until soft. Drain, and add to the chicken. Pour over +two cupfuls of cream, bring to the boil, thicken with a little flour +cooked in butter, and serve. + + +BREADED FRIED CHICKEN + +Clean and cut up a young chicken, dip in beaten egg, then in seasoned +crumbs, and fry brown in fat to cover. Serve with Cream Sauce to which +minced parsley has been added. + + +CHICKEN STUFFED WITH OYSTERS + +Fill a chicken with drained oysters which have been seasoned highly +with salt, pepper, and melted butter. Sew the chicken up in +cheese-cloth and boil, allowing twenty-five minutes to the pound. Take +off the cloth, pour over a Maitre d'Hotel Sauce, and serve. + + +CHICKEN STEWED WITH ASPARAGUS + +Clean and cut up a chicken, season with salt and pepper, and brown in +butter. Dredge with flour and sprinkle with minced parsley. Boil two +bunches of asparagus in salted water until tender but not broken. Put +a lump of butter and a tablespoonful of cream into a saucepan and put +half of the asparagus on it. Sprinkle with pepper, lay the pieces of +chicken upon it, cover with the remainder of the asparagus, dot with +butter, pour over a cupful of cream, and cook slowly until done. Serve +with small squares of fried bread or with toast points. + + +SPANISH CHICKEN STEW + +Clean and joint two spring chickens. Brown in butter and add five +sliced onions, a can of tomatoes, four cloves of garlic, two +tablespoonfuls of butter, a pod of red pepper without the seeds, and +salt to taste. Cook slowly for forty-five minutes, adding stock or +water if necessary to keep from burning. Take out the pepper and the +garlic, add a can of peas, and simmer for fifteen minutes longer. +Thicken the gravy with two tablespoonfuls of flour rubbed smooth with +a little cold water and the yolk of an egg well-beaten. + + +FRICASSEE OF CHICKEN + +Clean and cut up the chicken, and brown in butter with a sliced onion +and a carrot. Season with salt and pepper, dredge with flour, add +three cupfuls of stock or water, and cook until the sauce thickens, +stirring constantly. Add a cupful of canned tomatoes and simmer until +the chicken is done. Add a can of mushrooms cut in pieces, and a +little minced parsley. Heat thoroughly and serve. + + +FRICASSEE OF CHICKEN WITH BISCUIT + +Sift together four cupfuls of flour, four teaspoonfuls of +baking-powder, and a pinch of salt. Work into it half a cupful of +butter, and add enough milk to make a soft dough. Roll out, cut into +biscuits, and bake. Cook two chickens, cleaned and cut up, in water to +cover, seasoning with salt and pepper. When very tender, thicken the +liquid with flour cooked in butter. Stir constantly. Split the +biscuits and cover a serving platter with them. Pour over the chicken +and serve. + + +CHICKEN PIE + +Clean and cut up a chicken, boil until tender, cool, and remove the +bones. Line a buttered baking-dish with a rich biscuit dough, and put +in half of the chicken, seasoning with butter, pepper, and salt. Add a +layer of hard-boiled eggs cut in slices, and the rest of the chicken. +A few potato balls cut with a French vegetable cutter, and boiled +until nearly done may be added. Add enough of the water in which the +chicken was boiled to fill the dish, cover with a biscuit crust which +has a large hole in the centre for the steam to escape, brush with the +beaten white of egg, and bake for half an hour or more. + + +CHICKEN POTPIE + +Clean and cut up the chicken. Put a small plate in the bottom of the +kettle, put in the chicken, cover with hot water, and season with +butter, pepper, and salt. Sift together three cupfuls of flour and +three teaspoonfuls of baking-powder. Mix with enough milk or water to +make a very thick batter. Drop the batter by spoonfuls into buttered +patty pans, place in steamer, cover and steam over another pan of +boiling water. Skim out the chicken, arrange on a platter, and thicken +the gravy while stirring with flour blended with a little cold milk. +Pour over the chicken and dumplings and serve. + + +ROAST CHICKEN + +Stuff a chicken with highly seasoned crumbs to which a few chopped +chestnuts have been added. Sew up, and lard the breast with thin +strips of bacon. Roast and serve with Cream Sauce to which chopped +cooked oysters have been added. + + +CURRIED CHICKEN + +Clean and cut up a chicken and boil it until tender in water to cover. +Drain the chicken and brown in butter with two small onions sliced. +Sprinkle with two teaspoonfuls of curry powder, pour over the water in +which the chicken was boiled, heat thoroughly, and thicken while +stirring with a tablespoonful of flour rubbed smooth with a little +cold water. Take from the fire, add the beaten yolk of an egg, and +serve with a border of boiled rice. + + +CHICKEN A LA CREOLE + +Clean and cut up a young chicken, season with salt and pepper, and fry +brown in hot fat with two thinly sliced onions. Dredge with flour and +add one cupful each of white stock and stewed and strained tomatoes. +Cook until it thickens, stirring constantly, and simmer the chicken in +it until tender, adding more stock if needed. Add a tablespoonful of +tarragon vinegar, salt and pepper to season, and a cupful of cooked +and broken macaroni. Serve very hot with a garnish of parsley. + + +CHICKEN A LA JEAN + +Clean and disjoint the chicken. Fry brown in an iron kettle, using +equal parts of butter and olive-oil for fat. When brown, season with +salt and pepper, pour in a cupful of stock, cover, and cook slowly +until done, adding more stock if required. Dredge with flour and turn +the chicken slowly in the gravy until the gravy is thick. Take up the +chicken, strain the gravy over it, garnish with parsley, and serve. + + +CHICKEN IN CASSEROLE + +Put a small cleaned chicken into a casserole with a dozen peeled +onions, two bay-leaves, a cupful of carrot cut into dice, a small +turnip chopped fine, and two stalks of celery cut into small pieces. +Fill the casserole half full of boiling stock, cover, and cook in a +hot oven for an hour and a half, basting frequently. When the chicken +is half done, add salt and pepper to season. Serve in the casserole. +Either fresh or canned mushrooms may be added. + + +JELLIED CHICKEN + +Have a chicken cleaned and cut up. Cook in boiling water to cover +until the meat falls from the bones. Take out the bones, remove the +skin, season with salt and pepper, and arrange in a mould. Reduce the +liquid by rapid boiling and add to it a package of soaked and +dissolved gelatine, pepper and salt to season highly, and the juice of +a lemon. Pour over the chicken and cool on ice. Serve with a garnish +of hard-boiled eggs and parsley. + + +MAYONNAISE OF CHICKEN + +Clean and disjoint the chicken, and boil until tender in water to +cover. Cool in the water in which it was boiled and remove the skin +and fat and bones. Keep the pieces of chicken as large as possible. +Arrange on a platter, and pour over a stiff mayonnaise dressing. +Sprinkle with minced parsley, and garnish with lettuce leaves. + + +PRESSED CHICKEN + +Have two chickens cleaned and cut up. Boil until the meat drops from +the bones, then drain, and chop it fine. Reduce the liquid by rapid +boiling to a cupful. Add to it a heaping tablespoonful of butter, a +teaspoonful of pepper, a pinch of allspice, and an egg well-beaten. +Mix thoroughly with the meat and press into a buttered mould. Cool on +ice and serve cold, garnished with slices of hard-boiled eggs and +parsley. + + +CHICKEN A LA WALDORF + +Cut cold cooked chicken into dice. Reheat in two cupfuls of cream, +seasoning with salt and pepper. Thicken with the yolks of two eggs +beaten with two tablespoonfuls of Madeira. Mix thoroughly, and heat +but do not boil. Take from the fire, add a heaping tablespoonful of +butter, and serve. + + +CHICKEN CROQUETTES + +Chop fine cold cooked chicken, and mix with a cupful of Cream Sauce. +Add two eggs well-beaten, seasoning to taste, and enough bread crumbs +to make the mixture very stiff. Cool, shape into croquettes, dip in +egg and crumbs, fry in deep fat, and serve with any preferred sauce. + + +CHICKEN AND MACARONI + +Shred cold cooked chicken very fine. Arrange it on a buttered +baking-dish with alternate layers of cooked and broken macaroni, +seasoning each layer with butter, pepper, and salt. Moisten with +cream, cover with crumbs, dot with butter, sprinkle with cheese, and +bake brown. Serve in the baking-dish. + + + + +_DUCK_ + + +BRAISED DUCKS WITH OLIVES + +Partly roast a pair of ducks and put them into a saucepan with two +cupfuls of stock and two dozen pitted olives which have been rinsed in +boiling water. Cover and cook in the oven for half an hour, basting +frequently. Take up the ducks, skim off the fat, thicken the gravy +with a little flour and butter cooked together, pour the sauce over +the ducks, and serve. + + +ROAST DUCK + +Rub a prepared and cleaned duck with butter, dredge with flour, season +with salt and pepper, and roast, covered, in a hot oven. Make a gravy +of the drippings, adding stoned olives to it, and surround the duck +with a border of green peas. + + + + +_GOOSE_ + + +ROAST GOOSE + +Parboil for two hours, drain, and stuff with seasoned mashed potatoes. +Roast in a covered roaster with two cupfuls of water in the pan. When +done pour off the surplus fat, add enough water or stock to make the +amount of gravy required, thicken with browned flour and a little +butter cooked together, and season to taste. + + + + +_TURKEY_ + + +JELLIED TURKEY + +Put a tough turkey into cold water to cover, bring to the boil, and +cook until the meat slips from the bones. Remove the meat, chop it +fine, and return the bones to the stock. Simmer for two hours, and +strain through cheese-cloth. There should be two cupfuls of the +liquid. Add one package of gelatine that has been soaked and +dissolved, and season with salt, pepper, grated onion, lemon-juice, +and kitchen bouquet. Dip individual moulds in cold water, and put a +slice of hard-boiled egg or pickled beet into the bottom of each one. +Put in a little of the jelly, and let harden. Fill the moulds nearly +to the brim with the minced and seasoned turkey, cover with the jelly, +and set away to cool. Serve with mayonnaise. + + +ROAST TURKEY STUFFED WITH CHESTNUTS + +Boil a quart of Spanish chestnuts, peel, chop, and mash them. Mix to a +paste with melted butter, seasoning with salt and pepper, and stuff +the turkey loosely. Roast as usual, in covered roaster and serve with +Cranberry Sauce. + + +ROAST TURKEY STUFFED WITH OYSTERS + +Make a stuffing of equal parts of bread and cracker crumbs rolled +fine. Season highly with salt, pepper, and melted butter, and add a +pint of raw oysters with their liquor. Add also two eggs well-beaten. +Stuff the turkey loosely, truss, and roast, in a covered roaster. Turn +over when brown on top. Make a gravy with the drippings, using browned +flour to thicken. + + +TURKEY CROQUETTES + +Chop cold cooked turkey fine, season to taste, and mix with very thick +Cream Sauce. Season with salt, pepper, celery salt, and curry powder. +When cool and stiff shape into croquettes, dip in egg and crumbs, and +fry in deep fat. Serve with a border of green peas. + + +ESCALLOPED TURKEY + +Reheat cold cooked turkey, cut small, in a Cream Sauce. Arrange in a +buttered baking-dish in alternate layers with seasoned crumbs, having +crumbs and dots of butter on top. Add also any bits of stuffing that +may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot +with butter, and brown in the oven. + + +ESCALLOPED TURKEY AND SAUSAGE + +Butter a baking-dish, and fill it with alternate layers of cold cooked +minced turkey and sausage. Fill the dish with stock or gravy to +moisten, cover thickly with crumbs, and pour over half a cupful or +more of cream or milk with which a well-beaten egg has been mixed. +Season with pepper and salt, dot with butter, and bake covered. +Sprinkle with minced parsley before serving. + + +ESCALLOPED TURKEY AND OYSTERS + +Reheat cold cooked turkey, cut fine, in a Cream Sauce, seasoning with +salt, pepper, and grated nutmeg. Put into a buttered baking-dish with +alternate layers of drained oysters and seasoned crumbs and dots of +butter, and brown in the oven. + + +TURKEY LOAF + +Chop fine the meat of a cold turkey, and to each cupful add one-third +of a cupful of cracker crumbs and one egg. Mix thoroughly and add +enough of the stuffing to season. Shape into a loaf, roll in cracker +crumbs, dot with butter, and bake for half an hour. + + + + +_PIGEON_ + + +PIGEON PIE + +Clean and cut up the pigeons. Cook until tender in boiling water to +cover, seasoning with salt, pepper, and chopped onion. Drain, and put +into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a +little butter to season. Put into a deep baking-dish and strain over +them the liquid in which they were cooked. Add one cupful of cream, +one tablespoonful of butter, two tablespoonfuls of bread crumbs, one +tablespoonful of minced parsley, and a pinch each of thyme and salt. +Cover the pie with a rich crust, bake, and serve either hot or cold. + + +BROILED SQUABS WITH BACON + +Clean the birds and split without detaching. Dip in seasoned oil, +broil, and serve on toast. Pour over melted butter, seasoned with +lemon-juice and minced parsley, and garnish with slices of fried +bacon. + + + + +TWENTY WAYS TO COOK POTATOES + + +BOILED POTATOES + +Peel potatoes of uniform size and soak for half an hour in cold water. +Cover with boiling salted water and cook until tender but not broken. +Drain thoroughly and keep hot, uncovered, until dry and mealy. Or, +without peeling, let them stand in cold salted water for half an hour +before cooking. Season with salt, pepper, and butter if desired. +Minced chives or parsley may be added. + + +POTATO BALLS + +Season a pint of hot mashed potatoes with salt, pepper, celery salt, +minced parsley, and butter. Add a little onion-juice if desired or a +beaten yolk. Moisten with a little milk or cream and add half of a +beaten egg if the yolk has not been used. Shape into smooth round +balls, brush with the remainder of the egg, and bake on a buttered tin +until brown. Or, dip in egg and crumbs and fry in deep fat. The celery +salt may be omitted. + + +BAKED POTATOES + +Scrub potatoes of equal size, wipe dry, and bake for an hour in a hot +oven. Break the skins that the steam may escape. Peel before baking +if desired. + + +BAKED MASHED POTATOES + +Mix together two cupfuls of hot mashed potatoes, half a cupful of +cream or milk, two tablespoonfuls of butter, the yolk of one egg, and +the whites of four, and salt and pepper to season. Beat very light, +folding in the stiffly beaten whites last. Turn into a buttered +baking-dish, brush with the beaten yolk of egg, and brown quickly. Or, +arrange mashed potatoes in layers in a buttered baking-dish, +alternating with lumps of butter and grated Parmesan cheese. Have +cheese and butter on top. Brown in the oven and serve in the same +dish. + + +BROWNED POTATOES + +Peel and parboil potatoes of equal size. Drain and put into a +baking-dish or into the pan with a roast and bake until brown, basting +with butter or drippings. They may be dredged with flour before +baking. + + +CREAMED POTATOES + +Cover the potatoes with cold salted water, bring gradually to the +boil, and cook slowly. Cool in the refrigerator. When ready to serve, +peel and chop very fine, and reheat in hot butter, seasoning with +salt, black pepper, and cream. Cover and let stand for ten minutes +before serving. + + +POTATO CAKE + +Mash boiled potatoes, season with salt and pepper, dredge with flour, +and moisten with a very little milk. Butter a frying-pan, and shape +into a flat cake to fit it. Cover and cook slowly until done, then dot +the top with butter, and brown in the oven. The milk may be omitted +and the potato shaped like an omelet. Fry brown, turning once. + + +POTATO CROQUETTES + +Mix together two cupfuls of hot mashed potatoes, two teaspoonfuls of +butter, one-third cupful of grated cheese, and salt, cayenne, and +grated nutmeg to season. Add the yolks of two eggs beaten with two +tablespoonfuls of cream, mix thoroughly, and shape into croquettes. +Dip in flour, then in beaten egg, then in crumbs, and fry in deep fat. + + +DUCHESS POTATOES + +Beat the yolk of an egg and add to it enough well-seasoned hot mashed +potatoes to make a stiff mixture. Shape into balls, put into a shallow +buttered baking-pan, brush with the well-beaten white of the egg, and +brown in the oven. + + +POTATO FLAKES + +Butter a baking-dish and press hot boiled potatoes into it through a +colander or potato ricer, having first sprinkled the potatoes with +salt and pepper. Put into the oven for a few minutes and serve. Or, +sprinkle with crumbs, pour over a little melted butter, and brown in +the oven. + + +POTATOES JULIENNE + +Cut peeled and sliced potatoes into thin match-like shreds. Soak for +an hour in cold water, drain, dry thoroughly, and fry in deep fat in a +frying-basket. Sprinkle with salt and serve. These are sometimes +called Shoestring Potatoes. + + +HASHED BROWN POTATOES + +Peel and chop fine enough raw potatoes to make a pint. Heat two +tablespoonfuls of beef drippings in a frying-pan, add the potatoes, +sprinkle with salt and pepper, add two tablespoonfuls of stock or hot +water, cover and cook slowly until soft, then more rapidly until +brown. If more liquid is required, add a little stock or water or +cream. When a crisp crust is formed, loosen at the edges, and turn +like an omelet. + + +HASHED CREAMED POTATOES + +Peel raw potatoes, chop fine, and put into a buttered baking-dish with +alternate layers of well-seasoned Cream Sauce, sprinkling each layer +of potatoes with salt, pepper, minced parsley, and onion-juice. Have +sauce on top. Sprinkle with crumbs, bake for half an hour, and serve +in the baking-dish. + + +LYONNAISE POTATOES + +Slice two small onions and fry in butter. Reheat with six or eight +boiled potatoes sliced thin or cut into dice. Season with salt and +pepper, cook until brown, sprinkle with minced parsley, and serve. A +few drops of vinegar or a teaspoonful of lemon-juice may be added. + + +MASHED POTATOES + +Peel potatoes and soak for an hour in cold water. Drain, cover with +fresh cold water, adding a teaspoonful of salt. Boil, put through a +potato ricer, season liberally with butter, moisten slightly with milk +or cream, and add pepper and salt to taste. If desired, add a little +celery salt. Beat thoroughly and serve; or, put into the serving-dish, +score the top into squares with a knife, pour over a little melted +butter, and brown in the oven. + + +BOILED NEW POTATOES + +Scrape off the skins, or rub off with a coarse cloth. Soak for an hour +in cold water, drain, cover with cold salted water, and bring to the +boil. Cook for half an hour, drain, sprinkle with salt, and dry for +two or three minutes before serving. Add a little melted butter if +desired. Or, pour over a cupful of cream or milk, which has been +boiled with a heaping tablespoonful of butter. Or season with salt, +pepper, minced parsley, melted butter and cream; a sprinkle of +carraway seed may be added, or, serve with Hollandaise Sauce. + + +CREAMED NEW POTATOES + +Rub the skins from new potatoes with a coarse cloth. Cook until done +in boiling salted water, pour over a Cream Sauce, and, if desired, +sprinkle with minced parsley. Old potatoes, boiled whole, may be +served in the same way. + + +POTATOES O'BRIEN + +Cut boiled potatoes into dice and reheat in butter with canned red +peppers cut into strips or fried green peppers, or both, and season +with chopped onion fried in butter if desired. Or, prepare according +to directions given for French Fried Potatoes, cutting into dice and +frying with them the red or green peppers or both. + + +STUFFED POTATOES + +Cut the top from each of six baked potatoes, scoop out the pulp, and +mash to a smooth paste with three tablespoonfuls each of butter and +cream, and salt and pepper to season. Add one-fourth cupful of grated +cheese and cook to a smooth paste. Take from the fire, stir in one +well-beaten egg, fill the skins, and bake. + + +POTATOES AND CHEESE + +Peel and chop raw potatoes and cook, covered, very slowly in seasoned +butter. When they are soft, drain and put into a baking-dish in +layers, alternating with grated Parmesan cheese. Pour over a little +melted butter and bake for half an hour in a slow oven. Serve in the +same dish. + + +POTATOES A LA PROVENCALE + +Peel and slice the potatoes, wipe very dry, and saute in oil. Cook +slowly, adding a little minced garlic and onion towards the last. +Finish cooking in the oven. Just before serving, drain and season with +salt, minced parsley, and lemon-juice. + + + + +ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES + + +BOILED ARTICHOKES + +Cut off the tips of the leaves and round off the bottoms, removing the +stalk and trimming away the under leaves. Soak for half an hour in +salted water, washing thoroughly. Boil until tender in a large +quantity of salted water. Drain, and remove the soft inside with a +spoon. Put into a serving dish, dot with butter, heat until the butter +is melted, and serve; or, serve with Bechamel or Hollandaise Sauce. + + +BOILED ASPARAGUS + +Scrape and clean the asparagus and tie into bundles of five or six +stalks each, taking care to have the heads even. Cook rapidly in +boiling salted water until tender. Drain, and serve on toast with +melted butter to which a little lemon-juice may be added. +Drawn-Butter, Cream, Hollandaise, or White Sauce may be used instead. +The tips may be cooked in the same way. + + +BAKED ASPARAGUS + +Cut the tender parts of the asparagus into inch-lengths, boil until +tender in salted water, and drain. Put a layer into a buttered +baking-dish, season with pepper and salt, dot with butter, sprinkle +with crumbs and hard-boiled eggs chopped fine. Repeat until the dish +is full, having crumbs and butter on top. Bake for half an hour and +serve in the same dish. A thin Cream Sauce may be poured over before +sprinkling with the crumbs, and the eggs omitted. A little grated +cheese may be used instead. + + +CREAMED ASPARAGUS + +Boil the tender parts of asparagus until tender, drain, and chop. +Reheat in a Cream Sauce to which a bit of baking-soda has been added. +Season with salt and pepper and cool. Stir into it three eggs +well-beaten with two tablespoonfuls of cream. Pour into a buttered +baking-dish and bake covered for twenty minutes. + + +ESCALLOPED ASPARAGUS + +Wash and cut up a bunch of asparagus, discarding the tough ends. Boil +in salted water until tender, and drain. Boil three eggs hard, throw +into cold water, remove the shells and, chop fine. Butter a shallow +baking-dish, put in a layer of asparagus, cover with chopped eggs, +sprinkle with grated cheese, and repeat until the dish is full, having +asparagus on top. Pour over two cupfuls of Drawn-Butter or Cream +Sauce, cover with crumbs, dot with butter, sprinkle with grated +cheese, and bake until brown. + + +BOILED STRING-BEANS + +Cut off the ends, remove the strings, and cut into two or three +pieces. Wash in cold water, drain, and boil until tender in salted +water. Drain, and serve with melted butter. A bit of bacon or ham, for +flavor, may be boiled with the beans. + + +STRING-BEANS WITH CREAM + +String the beans and boil until tender in as little water as possible. +Without draining, add half a cupful of cream, a tablespoonful of +butter, and pepper and salt to season. + + +STRING-BEANS WITH SOUR SAUCE + +Remove the strings from a quart of beans, cut in pieces, boil with a +pinch of soda until tender, and drain. Add a tablespoonful of butter +blended with a teaspoonful of flour, a tablespoonful of vinegar, and +salt and pepper to taste. Simmer for five minutes, while stirring add +in a well-beaten egg, and serve immediately. + + +STRING-BEANS EN SALADE + +Prepare according to directions given for Boiled String-Beans, +changing the water once, and add a tablespoonful of butter after +changing. Drain and pour over a French dressing to which a little +chopped onion has been added. Serve hot. The onion may be omitted. + + +STRING-BEANS A LA BRETONNE + +Prepare according to directions given for Boiled String-Beans. Cut two +small onions into thin slices, fry golden brown in butter, dredge with +flour, and add a little white stock. Cook until thick, stirring +constantly, and seasoning with salt and pepper. Add the cooked beans +to the sauce with a crushed bean of garlic, cook for ten minutes, +sprinkle with minced parsley, and serve. The garlic and parsley may be +omitted and one chopped onion used. + + +STRING-BEANS A LA PROVENCALE + +Prepare according to directions given for Boiled String-Beans and +drain. Slice an onion, fry golden brown in oil with minced parsley, +thyme, chives, and a bay-leaf. Remove the bay-leaf, add a little +vinegar, pour over the beans, reheat, and serve. The juice of a lemon +may be used instead of vinegar. + + +STEWED LIMA BEANS + +Cover a pint of lima beans with a quart of boiling water and cook for +thirty minutes. Drain off half the water, add a tablespoonful of +chopped salt pork and a little grated onion and minced parsley. Add a +pinch of salt and a cupful of hot milk and stew until the beans are +tender. Thicken with flour cooked in butter and rubbed smooth in a +little cold milk. + + +LIMA BEANS WITH ONIONS + +Soak a pint of dried beans overnight, drain, and boil until tender in +fresh water to cover. Drain and keep warm. Parboil and chop three +small onions, fry in butter, and reheat the beans with the onions. +Moisten with brown gravy or thickened stock. + + +LIMA BEANS A LA PHILADELPHIA + +Prepare a pint of beans according to directions given for Stewed Beans +and reheat in Cream Sauce, seasoning with salt, pepper, and a little +grated onion. Take from the fire and add the yolks of two eggs beaten +with a little cream. Serve very hot. + + +BOILED BLACK BEANS + +Soak the beans in cold water for three hours, rinse thoroughly, and +boil for three hours, or more if necessary. Fry three thin slices of +bacon and add to it a little stock. Season with Chutney, mushroom +catsup, and anchovy essence. Reheat the drained beans in the sauce. + + +FRIJOLES MEXICANA + +Pick over and wash one pound of small red Mexican beans, cover with +cold water, bring to the boil, and add a pinch of soda. Cook for five +minutes, drain and rinse, then cover with cold water, and cook slowly +until soft. Melt two or three tablespoonfuls each of drippings and +butter. When sizzling hot drop in two or three cloves of garlic, +peeled and crushed. Keep stirring until well browned, then add two or +three chopped and seeded green peppers and a large onion, sliced. Stir +until cooked, then add a few tablespoonfuls of the boiled beans, +mashing a few of them to form a thickening gravy. Add the rest of the +beans with a portion of the liquor in which they were cooked, and +three or four tomatoes, peeled and cut up. Simmer for an hour. When +ready to serve, grate one-half pound of Mexican or Parmesan cheese and +stir into the beans. Serve very hot. + + +STEWED KIDNEY BEANS + +Soak a cupful of beans overnight in cold water. Drain, cover with cold +water, add a chopped onion and a carrot, three or four slices of +bacon, and a pinch of soda. Simmer until the beans are tender, drain, +season with butter, salt, and pepper, and serve hot. + + +KIDNEY BEANS A LA CREOLE + +Soak overnight a quart of kidney beans and cook until tender in +boiling salted water. Drain, put a layer into a baking-dish with half +a pound of bacon in one piece which has been boiled until tender and +skinned, and a chopped onion. Cover with beans, season with salt and +red pepper, fill the baking-dish with cold water, and bake slowly +until the liquid is nearly absorbed. + + +BOSTON BAKED BEANS + +Wash and pick over a quart of navy beans. Soak overnight in cold water +to cover. In the morning drain, cover with fresh water, and heat +slowly, keeping the water below the boiling point until the skins will +burst when a spoonful is gently breathed upon. Drain the beans. Scald +and scrape the rind of half a pound of fat salt pork, cut off one +slice, and put into the bottom of the bean-pot. Fill the pot with the +beans and bury the rest of the pork in it, scoring the rind deeply. +Mix one teaspoonful of salt with one tablespoonful of molasses and +three tablespoonfuls of sugar, add a cupful of boiling water, pour +over the beans, and add more boiling water if necessary to fill the +pot. Cover the bean-pot and bake in a slow oven for six or eight +hours, adding boiling water as needed. During the last hour of +cooking, remove the lid so that the top will be brown. A teaspoonful +of mustard may be added with the other seasoning. This is the genuine +Boston recipe. A sliced onion put in with the pork is considered by +many to be an improvement. + + +BOSTON BAKED BEANS WITH TOMATO SAUCE + +Prepare according to directions given for Boston Baked Beans. Chop an +onion fine and cook it in a can of tomatoes for half an hour. Two +hours before the beans are done, strain the tomato into the bean pot, +adding a little at a time. + + +BEAN CROQUETTES + +Boil two cupfuls of soaked beans until soft. Drain, press through a +colander, season with salt and red pepper, and add one tablespoonful +each of molasses, butter, and vinegar. Mix thoroughly, cool, shape +into croquettes, dip in egg and crumbs, fry in deep fat, and serve +with Tomato Sauce. + + +BOILED BEETS + +Select small smooth beets and clean without cutting or scraping. Boil +for an hour or two and cool. Remove the skins, cut into slices or +quarters, and serve either hot or cold. Or, reheat in stock and melted +butter, seasoning with salt, pepper, and vinegar. The stock may be +omitted if desired and chopped onion and parsley added to the +seasoning. + + +BUTTERED BEETS + +Peel young beets, cut into dice, and cook slowly until tender in water +to cover. Add a tablespoonful of butter, salt and pepper to season, +and thicken with a teaspoonful of cornstarch rubbed smooth in a little +cold water. Stir while boiling. + + +PICKLED BEETS + +Wash small beets but do not cut. Cover with boiling water and boil +until tender. Drain, rinse in cold water, peel, cut into slices, +sprinkle with sugar, salt, and pepper, cover with vinegar, and let +stand for several hours before using. Serve cold. + + +BOILED BRUSSELS SPROUTS + +Wash and pick over the sprouts and boil until tender in water to which +a little salt and baking-soda have been added. Drain, and reheat in +melted butter with a little salt and pepper, but do not fry. Serve on +buttered toast. + + +BRUSSELS SPROUTS SAUTE + +Boil the cleaned sprouts for twenty minutes in salted water, drain, +fry in butter, season with salt, minced parsley, and pepper, and +serve. Grated nutmeg may be added. + + +BRUSSELS SPROUTS A LA PARMESAN + +Boil the sprouts until tender in salted water and drain. Arrange in a +baking-dish with alternate layers of grated Parmesan cheese. Season +with salt, pepper, and melted butter, and serve very hot. + + +BOILED CABBAGE + +Clean and quarter a firm cabbage and cover with boiling salted water +to which has been added a pinch of baking-soda. Cook for fifteen +minutes, drain, rinse and cover with boiling salted water. Cook until +tender and drain, pressing out all the liquid. Chop fine and season +with salt, pepper, and tomato catsup. Add a cupful of stock, heat +thoroughly, add a tablespoonful of butter and a teaspoonful of +lemon-juice and serve. + + +FRIED CABBAGE + +Chop cold boiled cabbage and drain thoroughly. Mix with two +tablespoonfuls of melted butter, four tablespoonfuls of cream, and +pepper and salt to season. Heat in a buttered frying-pan and let stand +long enough to brown slightly on the under side. Two well-beaten eggs +may be added to the cabbage before heating; or, chop fine and fry +brown in butter, seasoning with salt, pepper, and vinegar. + + +CREAMED CABBAGE + +Chop or shred a cabbage fine and cover with boiling salted water to +which a pinch of soda has been added. Boil until tender, drain, rinse +in hot water, press out the liquid, and reheat in a Cream Sauce. Add a +little grated cheese if desired. + + +HOT SLAW + +Chop half a cabbage fine, pour over a tablespoonful of melted butter, +and put into the oven. Beat together one tablespoonful each of mustard +and olive-oil, add one teaspoonful of sugar and one egg well-beaten +with three-fourths cupful of cream. Bring to the boil, season with +salt and pepper, pour over the hot cabbage, and serve. + + +COLD SLAW + +Shred a white cabbage fine and soak in ice-water. Make a dressing of +the yolks of two hard-boiled eggs, one egg well-beaten, half a cupful +of olive-oil, the juice of a lemon, and mustard, salt, and pepper to +taste. Drain the cabbage thoroughly, mix with the dressing, and serve +very cold. + + +CABBAGE WITH OYSTERS + +Cut in two a small cabbage. Soak in cold water for an hour, drain, and +cover with boiling water to which a teaspoonful of salt and a pinch of +soda have been added. Boil for five minutes, drain, rinse, cover with +fresh boiling water, and boil until tender. Drain, arrange on a +platter, and moisten thoroughly with cream or melted butter. Cover +with broiled oysters, season with salt, pepper, and curry powder, and +serve. + + +CABBAGE WITH SOUR CREAM + +Chop fine a small head of cabbage and cook in water enough to keep +from burning, seasoning with salt and pepper. Beat together two eggs, +one-half cupful each of sour cream and vinegar, and two tablespoonfuls +of melted butter. Bring to the boil, pour over the cabbage, and serve. + + +SMOTHERED RED CABBAGE + +Shred a red cabbage and cook until tender with a sliced onion and +enough butter to keep from burning. When tender season with salt, +pepper, and butter, add two tablespoonfuls of sugar and half a cupful +of white vinegar. + + +STEWED RED CABBAGE + +Shred a red cabbage very fine. Put into a kettle with five sour apples +peeled and quartered, pepper and salt to season highly, one +tablespoonful of sugar, and a pinch of powdered cloves. Add water to +cover and boil until tender, adding more liquid as needed. There +should not be over one cupful of water when done. Add a tablespoonful +of butter, simmer for ten minutes, and serve. + + +RED CABBAGE A LA BABETTE + +Slice a red cabbage very fine, sprinkle with salt, and add a peeled +and sliced sour apple. Stew slowly with a tablespoonful of drippings, +a chopped onion, and enough water to keep from burning. When tender, +season with vinegar, brown sugar, and cinnamon. This is a Jewish +recipe. + + +RED CABBAGE A LA HOLLANDAISE + +Trim and shred a red cabbage and soak it in cold water for an hour. +Parboil for five minutes, then drain. Fry a small chopped onion soft +in butter, add the cabbage and four tart apples, peeled, cored, and +chopped. Season with salt and pepper and cook uncovered for thirty +minutes, stirring occasionally. Add half a cupful of cream, reheat, +and serve. + + +BOILED CARROTS + +Cook peeled and sliced carrots in salted boiling water to cover. Drain +and serve with melted butter. + + +STEWED CARROTS + +Parboil a bunch of carrots, drain, and cut into dice. Put into a +saucepan with two small onions chopped, pepper, salt, and minced +parsley to season, and enough Drawn-Butter Sauce to moisten. Simmer +half an hour and serve. + + +FRIED CARROTS + +Clean and parboil the carrots, drain, cut into thin slices lengthwise, +dip in egg and crumbs, and fry in deep fat. + + +SPRING CARROTS + +Trim and scrape two bunches of spring carrots. Parboil for ten minutes +in salted water to cover. Drain, and rinse in cold water. Put into a +deep baking-dish with two tablespoonfuls each of butter and sugar and +two cupfuls of well-seasoned beef stock. Cover and cook slowly until +tender. Drain, reduce the liquid by rapid boiling, pour over the +carrots, and serve. + + +CARROTS AND PEAS + +Cook separately until tender diced carrots and green peas. Drain, mix, +and reheat in White, Bechamel, or Cream Sauce, or season with salt, +pepper, and melted butter. + + +CARROT CROQUETTES + +Cook until very tender enough peeled and sliced carrots to make a +pint. Mash through a sieve and add the yolk of one egg well-beaten, a +tablespoonful of melted butter, and pepper and salt to season highly. +Cool on ice, shape into croquettes or balls, dip in egg and crumbs, +and keep on ice until firm. Fry in deep fat, drain, and serve very +hot. + + +BUTTERED CARROTS + +Cook peeled and sliced carrots until tender in boiling salted water. +Drain and put into a saucepan with two tablespoonfuls each of butter +and sugar, for each two cupfuls of carrots. Stir constantly until +covered with syrup and colored a little. Sprinkle with lemon-juice and +serve immediately. + + +BOILED CAULIFLOWER + +Wash and trim a head of cauliflower and soak it for an hour in cold +salted water, head down. Rinse thoroughly, cover with boiling salted +water, and boil until done. Drain, and serve with any preferred sauce. + + +BAKED CAULIFLOWER + +Prepare according to directions given for Boiled Cauliflower. Put into +a buttered baking-dish, pour over a Drawn-Butter Sauce, sprinkle with +crumbs, dot with butter, and add a little grated cheese if desired. +Brown in the oven and serve in the baking-dish. + + +BUTTERED CAULIFLOWER + +Boil two cauliflowers in salted water until tender. Drain, separate +into flowerets, arrange in a serving-dish, and season with salt and +pepper. Heat a cupful of butter in a frying-pan without browning, +skim, and put in enough fresh crumbs to make a smooth thin paste. +Spread over the cauliflower and serve. + + +CREAMED CAULIFLOWER + +Prepare according to directions given for Boiled Cauliflower, adding a +pinch of soda to the water. Cook slowly until done, drain, rinse in +hot water, cut into convenient pieces for serving, pour over a Cream +Sauce and serve, or break into flowerets, and reheat in Cream Sauce. + + +FRIED CAULIFLOWER + +Clean a cauliflower and separate into flowerets. Parboil for five +minutes, change the water, and cook until tender, adding a +tablespoonful of salt to the water. Drain, dry, and, if desired, +marinate in French dressing, dip in crumbs, then in an egg beaten with +three tablespoonfuls of water, then in crumbs or batter. Fry in deep +fat and serve with Tartar or Tomato Sauce. + + +CAULIFLOWER FRITTERS + +Make a batter of a tablespoonful of melted butter, half a cupful of +milk, the yolk of an egg well-beaten, salt and pepper to season, and a +tablespoonful or more of flour. Separate freshly cooked cauliflower +into convenient pieces. Dip in the batter and fry in deep fat. + + +ESCALLOPED CAULIFLOWER + +Boil until tender, separate into small pieces, and pack stems downward +in a buttered baking-dish, or use the cauliflower unbroken. Mix a +cupful of bread-crumbs, two tablespoonfuls of melted butter, enough +cream or milk to moisten, pepper and salt to season, and one egg +well-beaten. Spread over the cauliflower, cover, and bake for six +minutes, then uncover and brown. Serve in the same dish. + + +CAULIFLOWER AU GRATIN + +Boil flowerets of cauliflower in salted water until nearly done and +drain. Arrange in layers in a buttered baking-dish, with Cream Sauce +between the layers and sprinkling each layer thickly with grated +Parmesan cheese. When the dish is full, cover with sauce, sprinkle +with cheese and crumbs, dot with butter, and brown in the oven. Serve +in the baking-dish. Or use milk, crumbs, and bits of butter between +the layers instead of Cream Sauce. + + +CAULIFLOWER A LA PARISIENNE + +Boil a large cauliflower until tender, drain, chop, and press hard +into a mould. Turn out on a platter that will stand the heat of the +oven. Cook together a tablespoonful each of butter and flour, add two +cupfuls of stewed and strained tomatoes, and cook until thick, +stirring constantly. Season with salt, pepper, and grated onion. Add +enough cracker crumbs to make the sauce very thick. Spread over the +cauliflower, put it into a hot oven for ten minutes, and serve. + + +BOILED CELERY + +Cut cleaned and trimmed stalks of celery into short lengths and boil +slowly in salted water to cover until tender. Drain and serve on +slices of toast which have been dipped in the liquid. Pour over a +little melted butter, season, and serve. + + +BRAISED CELERY + +Trim bunches of celery, tie in bundles, parboil for ten minutes, +drain, and cover with cold water. Let stand for ten minutes, drain, +cover with white stock, and simmer for an hour. Drain, pour over Brown +Sauce, and serve with a garnish of toast points or croutons. + + +FRIED CELERY + +Parboil, drain, dry, and cool stalks of celery cut into short lengths. +Dip into melted butter and fry brown, or dip into fritter batter, or +in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used +for frying. Serve with melted butter or Brown Sauce, or with a +sprinkle of grated cheese. + + +STEWED CELERY + +Parboil eight heads of celery, drain, and finish cooking in stock to +cover with a small slice of salt pork for each head of celery. Drain, +skim the cooking liquid, and thicken with flour cooked in butter. +Arrange the celery and pork alternately on the serving dish, pour over +the sauce, and serve. + + +CELERY IN BROWN SAUCE + +Clean and trim three heads of celery and cut into four-inch lengths. +Cover with boiling water, let stand for ten minutes, drain, and rinse +in cold water. Tie in bundles and put into a saucepan with three +cupfuls of hot stock. Add one-fourth cupful of butter or drippings, +half a carrot, half an onion, a teaspoonful of salt, and a little +cayenne pepper. Cover and simmer until tender. Drain the celery, +strain the liquid, skim off the fat, and thicken a cupful or more of +the cooking liquid with flour browned in butter. Arrange the celery on +toast, pour the sauce over, and serve. + + +CREAMED CELERY + +Clean, trim, and cut the celery into short pieces. Boil until tender +in salted water, drain, and reheat in a Cream Sauce. Diced cooked +carrots may be added to Creamed Celery. + + +FRICASSEE OF CELERY + +Clean and cut the celery into inch-lengths. Cover with cold water and +soak for an hour. Drain, and cook until tender in stock to cover, with +salt and paprika to season and a teaspoonful of grated onion. When +tender, thicken the cooking liquid with flour browned in butter, and +serve. + + +CELERY AU GRATIN + +Cut two bunches of celery into inch-lengths and cook until tender in +boiling salted water. Drain, mix with Cream Sauce, cool, and add two +well-beaten eggs. Pour into a buttered baking-dish, cover with crumbs, +dot with butter, and bake for half an hour. + + +CELERY A L'ITALIENNE + +Trim off the tops and roots from four heads of celery. Cut the stalks +into short lengths, parboil, and drain. Reheat with a cupful of white +stock, a tablespoonful each of butter and chopped ham, and salt and +pepper to season. When tender, strain the sauce and arrange the celery +on pieces of toast. Add to the sauce a tablespoonful of grated cheese +and the beaten yolk of an egg. Pour the sauce over the celery and bake +until brown. + + +BOILED CORN + +Strip off all the husks, remove the silk, and boil rapidly in water to +cover, adding a tablespoonful of sugar; serve immediately with +butter, pepper, and salt. Butter may be added to the water instead of +sugar; it whitens and enriches the corn; or, boil in salted milk, +drain, and serve with melted butter. + + +BAKED CANNED CORN + +Pour a can of corn into a buttered baking-dish, season with salt and +pepper, add one cupful of boiling milk or half a cupful of cream, and +dot with two tablespoonfuls of butter broken into small bits. Bake for +forty-five minutes in a moderate oven, and serve in the same dish. + + +CREAMED CANNED CORN + +Reheat a can of corn with half a cupful of Cream Sauce and serve very +hot, or reheat with enough cream to moisten and season with butter, +pepper, and salt. + + +ESCALLOPED CORN + +Butter a baking-dish and put in a layer of cracker crumbs, then a +layer of canned corn, seasoning with salt, pepper, and bits of butter, +cover with cracker crumbs and repeat until the dish is full, having +crumbs on top. Pour in enough milk to fill the dish and bake for +forty-five minutes. + + +INDIAN CORN CAKES + +Grate from the cob on a coarse grater enough corn to make two cupfuls. +Add a cupful of milk, half a cupful of sifted flour, one egg +well-beaten, and salt and pepper to season. Bake on a griddle and +serve with fried chicken. + + +CREOLE CORN CHOWDER + +Slice three onions and fry brown in butter. Add three peeled and +sliced tomatoes, three green peppers, seeded and chopped, and the corn +cut from seven cobs. Cook for an hour, adding water as needed, and +season with salt, sugar, and black pepper. + + +KENTUCKY CORN PATTIES + +Four large ears of corn grated, two eggs, one cupful of milk, and one +and one-half cupfuls of flour sifted with a teaspoonful of +baking-powder and a pinch of salt. Mix thoroughly and fry in small +flat cakes. + + +CORN STEWED WITH CREAM + +Cut the corn from half a dozen ears with a sharp knife. Reheat in a +cupful of Bechamel Sauce, adding a teaspoonful of butter and enough +cream to make the stew of the proper consistency. Season with salt, +pepper, and grated nutmeg. Serve very hot. + + +CORN SOUFFLE + +Score each row of kernels deeply and press out the pulp with the back +of a knife, using enough corn to make one cupful of pulp. Add one +cupful of cream or top milk, a tablespoonful of butter, salt and +pepper to season, and the yolks of three eggs well-beaten. Cook in a +double boiler until smooth and creamy, stirring constantly. Take from +the fire, cool, fold in the stiffly beaten whites of four eggs, turn +into a buttered baking-dish, and bake for twenty minutes in a hot +oven. + + +CORN PUDDING + +Mix three cupfuls of milk with the corn cut from a dozen ears, and +chopped fine. Add four well-beaten eggs, salt and pepper to season, +and bake in a buttered baking-dish for two hours. + + +CORN OYSTERS + +Score each row of kernels and press out the pulp from a dozen ears of +corn. Season highly with salt and pepper and add four eggs beaten very +light. Drop by spoonfuls on a griddle and fry carefully, turning once. + + +CORN FRITTERS + +Mix thoroughly one egg, half a cupful of cream, one tablespoonful each +of butter and flour, and two cupfuls of grated corn. Drop by spoonfuls +into deep fat and fry brown. + + +CORN SUCCOTASH + +Boil a pint of shelled lima beans for half an hour, or more, changing +the water twice. Add an equal quantity of corn cut from the ear and +cook until done. Season with salt, pepper, and butter, and serve. Add +a little sugar and cream if desired, or moisten with Cream Sauce. The +beans may be boiled with the corn-cobs, removing them when the corn is +added. Twice as much corn as beans may be used. + + +ESCALLOPED CUCUMBERS + +Peel and cut into dice six large cucumbers. Butter a baking-dish and +put in a layer of the dice seasoning with grated onion and +lemon-juice. Cover with crumbs, dot with butter, and season with +paprika and celery salt. Repeat until the dish is full, having crumbs +and butter on top. Cover and bake for an hour, then remove the cover, +and brown. Serve with Sauce Piquante. + + +STUFFED CUCUMBERS + +Peel and split large cucumbers lengthwise. Scoop out the pulp and fill +with a stuffing made of cooked chicken chopped fine and mixed with +soft crumbs seasoned nicely and moistened with a beaten egg or a +little stock. Sprinkle with crumbs and put into a baking-pan with +stock half an inch thick. Bake until the cucumbers are tender, basting +frequently, and adding more stock if required. Thicken the gravy with +a teaspoonful of cornstarch rubbed smooth in a little cold water and +pour around the cucumbers when serving. + + +BROILED EGGPLANT + +Peel and cut into thin slices and soak for an hour in cold salted +water. Drain and dry thoroughly. Soak for half an hour in a marinade +of olive-oil seasoned with salt and pepper. Add a little lemon-juice +to the marinade if desired. Broil and serve with Maitre d'Hotel Sauce. +The slices may be dipped in egg and crumbs before broiling. + + +BAKED EGGPLANT + +Parboil, cut off the top, and scoop out the pulp. Mash the pulp and +cook it in butter, seasoning with salt and pepper. Take from the fire, +add the beaten yolk of an egg and enough bread crumbs to make a smooth +paste. Mix thoroughly, refill the shell, and bake, basting with melted +butter. A slice of onion, finely chopped, may be fried with the pulp. +The egg may be omitted and the stuffing moistened with stock. Baste +with stock when baking. + + +BAKED EGGPLANT WITH CHEESE + +Cover two eggplants with boiling water and let stand for ten minutes. +Drain, peel, slice thin, cut each slice in four, season with salt and +pepper, and fry. Cook together one tablespoonful each of butter and +flour, add one cupful of milk and half a cupful of stock, and cook +until smooth and thick, stirring constantly. Season with salt and +cayenne. Put the fried eggplant into a buttered baking-dish in layers, +covering each layer with grated cheese and sauce. Have cheese on top. +Sprinkle with crumbs, dot with butter, and bake for twenty minutes. + + +FRIED EGGPLANT + +Peel and slice an eggplant and soak over night in cold salted water. +Drain and cover with cold water for half an hour. Wipe dry, dip in +seasoned flour, or in flour, beaten egg, and crumbs. Fry in deep fat. +Grated cheese may be mixed with the crumbs. Serve with White, Cream, +Tomato, or Caper Sauce. + + +EGGPLANT FRITTERS + +Peel, slice, cover with cold water, boil until soft, and drain; or, +put into boiling salted and acidulated water. Mash smooth, add salt +and pepper to season, two eggs well-beaten, and enough flour to make a +thick batter. Fry by spoonfuls in deep fat. + + +ESCALLOPED EGGPLANT + +Boil a large eggplant until tender, peel and mash. Season with butter, +pepper, and salt. Add two hard-boiled eggs chopped fine and half an +onion grated. Add two tablespoonfuls of bread crumbs, put into a +buttered baking-dish, cover with crumbs, dot with butter, and bake +brown. + + +STUFFED EGGPLANT + +Parboil a large eggplant for ten minutes, then plunge into salted +ice-water and let stand for an hour. Make a forcemeat of half a cupful +of minced boiled ham, a cupful and a half of bread crumbs, one egg +well-beaten, and enough cream to make a smooth paste. Season with +salt, pepper, minced parsley, and onion. Split the eggplant +lengthwise, scrape out the pulp, and mix with the stuffing. Fill the +shells, tie together, and put into a dripping-pan with a cupful of +stock. Cover and bake for half an hour, remove the string, and serve. + + +EGGPLANT A LA CREOLE + +Peel a young eggplant, cut it into dice, and simmer for ten or fifteen +minutes in half a cupful of boiling water. Drain and press out the +liquid. Chop fine two onions, fry in butter, add the eggplant, salt +and pepper to season, and one tablespoonful each of minced parsley and +vinegar. Add also two heaping tablespoonfuls of butter. Put into a +baking-dish, cover with crumbs, dot with butter, and bake for +twenty-five minutes. + + +BOILED HOMINY + +Soak a cupful of hominy for three hours in warm water, drain, and cook +in fresh boiling water until tender, adding a pinch of salt. Drain and +reheat for fifteen minutes with a pint of milk, seasoning with salt +and pepper. Cook for fifteen minutes, add a tablespoonful of butter, +and serve. + + +CURRIED LENTILS + +Chop fine three large onions, two green peppers, and a clove of +garlic. Brown half a pound of washed lentils in butter, add the +chopped mixture and cold salted water to cover. Boil until tender. +Drain, add two sliced onions fried brown, two tablespoonfuls of +butter, and a teaspoonful of curry powder. Serve with a border of +boiled rice. + + +BUTTERED MACARONI + +Boil a pound of macaroni until tender, drain, and put into a deep +baking-dish. Spread over it half a cupful of butter broken into bits, +and one-quarter of a pound of cheese, grated. Season with salt, and +pepper, mix thoroughly, and bake, or serve without baking. + + +MACARONI AU GRATIN + +Butter a deep baking-dish and fill with cooked macaroni, sprinkling +each layer with grated cheese, and seasoning with pepper and dots of +butter. Cover the top with cheese (Parmesan, which may be mixed with +Swiss), dot with butter, and bake brown. Serve in the same dish. Milk +or cream to cover may be poured over before baking. + + +MACARONI WITH BROWN BUTTER + +Reheat cooked and drained macaroni in melted butter, cooking until the +butter browns. Sprinkle with salt and pepper, season highly with +grated Parmesan cheese, and serve. + + +MACARONI AND OYSTERS + +Arrange in alternate layers in a baking-dish cooked, broken, and +drained macaroni, and oysters, seasoning with dots of butter and +pepper and salt. Beat together the liquor drained from the oysters, +one and one-half cupfuls of milk, and two eggs. Pour over the +macaroni, cover with crumbs, dot with butter, and bake for half an +hour; or, spread over the top a beaten egg mixed to a smooth paste +with crumbs. + + +MACARONI A LA GALLI + +Rub through a fine sieve a large can of tomatoes and simmer for three +hours or until as thick as jelly. Chop fine half a pound of salt pork +and a large onion and fry brown and crisp. Mix with the tomatoes, +season with salt and cayenne, and pour over cooked macaroni. Serve +with grated cheese. + + +BROILED MUSHROOMS + +Dip cleaned and peeled mushrooms into melted butter, put on ice for +fifteen minutes, and broil. Serve with melted butter and lemon-juice; +or, broil, basting with bacon fat. If the mushrooms are strongly +flavored they may be soaked in cold salted water for a few minutes +before broiling. + + +MUSHROOMS BAKED WITH CHEESE + +Parboil two cupfuls of cleaned and trimmed mushrooms in salted water +for ten minutes. Butter a baking-dish, put in the drained mushrooms, +cover with a cupful of Cream Sauce, and sprinkle thickly with grated +Parmesan or Swiss cheese. Cover with buttered crumbs and bake brown. + + +FRIED MUSHROOMS + +Peel and trim very large fresh mushrooms and fry in oil or butter +seasoned with pepper and salt. Serve on small thin slices of toast and +put a teaspoonful of sherry or white wine on each mushroom, or use +minced parsley and lemon-juice instead of wine. + + +NOODLES + +Beat an egg slightly, with a pinch of salt, and add enough flour to +make a very stiff dough. Roll out as thin as possible and dry on a +cloth. Roll up tightly and slice downward into very fine strips. Toss +lightly with the fingers to separate, and spread out on the board to +dry. Keep in covered jars for future use. + + +BAKED NOODLES + +Reheat boiled and drained noodles in milk to cover. Season with melted +butter, grated Parmesan cheese, pepper, and nutmeg. Heat thoroughly, +put into a baking-dish, sprinkle with crumbs, dot with butter, and +brown in the oven. Serve in the same dish; or, arrange boiled and +drained noodles in layers in a buttered baking-dish, seasoning each +layer with salt, pepper, and grated nutmeg, and sprinkling thickly +with grated cheese. Spread fried crumbs over the top, heat thoroughly, +and serve. + + +NOODLES AU GRATIN + +Boil half a pound of noodles for ten minutes in salted water to cover. +Drain, and put into a saucepan with two cupfuls of milk or stock, a +tablespoonful of butter, and salt, pepper, and grated nutmeg to +season. Simmer slowly until the liquid has all been absorbed, then add +half a cupful of cream or stock, a tablespoonful of butter, and a +quarter of a pound of grated Parmesan cheese. Cook slowly until the +cheese is melted and put into a buttered serving-dish. Sprinkle with +crumbs and grated cheese and the yolk of a hard-boiled egg pressed +through a sieve. Brown in the oven and serve. + + +BOILED OKRA + +Boil the okra in salted water until tender, drain, season with salt, +pepper, and butter, and serve very hot. A little cream may be added. + + +OKRA SAUTE A LA CREOLE + +Chop fine an onion and a green pepper and fry soft in butter. Add two +tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or +stock, and pepper and chopped garlic to season. Put in the required +quantity of sliced okras, cover and cook for fifteen minutes. Sprinkle +with minced parsley and serve. + + +BOILED ONIONS + +Peel the onions under water. Boil until tender in salted water to +cover, changing the water once. Drain, season with butter, pepper, +salt, and hot cream, or reheat in White or Cream Sauce, or a +well-buttered Veloute Sauce. A bunch of parsley may be boiled with the +onions, and a little of the cooking liquid may be added to the sauce. + + +BAKED ONIONS + +Peel and fry a dozen small onions, seasoning with salt, pepper, and +sugar. When brown, add stock to cover, and bake until soft in a +covered pan. + + +FRIED SPANISH ONIONS + +Peel and slice two pounds of Spanish onions and put into a frying-pan +with half a cupful of butter smoking hot, a small spoonful of salt, +and a pinch of pepper. Dust with cayenne and cook until tender. Serve +with the gravy they yield in cooking. + + +CREAMED ONIONS + +Peel small onions and boil until tender, changing the water several +times; or, slice large onions. Mix with well-seasoned Cream Sauce and +serve. Drawn-Butter Sauce may be used instead. + + +STUFFED ONIONS + +Boil fine white onions in salted water for an hour, changing the water +three times. Drain, scoop out the centre, and fill with bread crumbs +seasoned with salt, pepper, grated cheese, and catsup. Mash a little +of the onion with the stuffing and moisten with cream or milk. Wrap +each onion in buttered paper, twist the ends, put into a buttered +pan, and bake for an hour. Remove the paper, pour over melted butter, +and serve. + + +ROASTED ONIONS + +Peel the onions and steam for an hour and a half. Bake, basting with +drippings, and season with salt and pepper. + + +BOILED PARSNIPS + +Boil cleaned parsnips until tender in salted water, adding a little +butter if desired, drain, rub off the skins with a rough cloth, put +into a hot dish, and serve with melted butter and parsley or Butter +Sauce, seasoning with pepper and salt. White or Cream Sauce may be +used instead. + + +BUTTERED PARSNIPS + +Boil the parsnips until tender, scrape off the skin, and cut +lengthwise in thin slices. Put into a saucepan with three or four +tablespoonfuls of butter, and pepper, salt, and minced parsley to +season. Shake over the fire until the mixture boils and serve with the +sauce poured over. A little cream may be added to the sauce. Sprinkle +the parsnips with minced parsley before serving. + + +CREAMED PARSNIPS + +Boil parsnips in salted water until tender, drain, peel, cut into +dice, and reheat, in a well-seasoned Cream Sauce. Sprinkle with +minced parsley if desired, and add a little more butter. + + +ESCALLOPED PARSNIPS + +Prepare Creamed Parsnips according to directions previously given, +cutting the parsnips into dice. Put into a buttered baking-dish in +layers, sprinkling each layer with chopped onion. Cover with crumbs, +dot with butter, and bake for half an hour. + + +BOILED PEAS + +Shell a peck of green peas and cook in boiling salted water until +tender. Drain, season with salt, pepper, and butter or cream, and +serve immediately. A small bunch of green mint or parsley or two or +three young onions or a tablespoonful of minced onion may be boiled +with them. A little sugar may be added to sweeten them. + + +CREAMED PEAS + +Boil peas until soft in water to cover, adding a pinch of salt during +the last fifteen minutes. Season with salt, pepper, and butter, and +reheat in Cream or White Sauce. A little sugar may be added to the +seasoning. Canned peas may be used. + + +BUTTERED PEAS + +Cook a quart of green peas in salted water, using as little as +possible and adding a tablespoonful of butter. Thicken with flour +cooked in butter, then add more butter, a pinch of sugar, and a little +grated nutmeg. + + +BROILED GREEN PEPPERS + +Cut six green peppers into quarters, remove the seeds, and broil over +a very hot fire, until the edges curl. Spread with butter, sprinkle +with salt, and serve with broiled steak. + + +FRIED PEPPERS + +Remove the stems and seeds, cut into rings, and soak for half an hour +in cold water. Drain, dry, dip in flour seasoned with salt, and fry in +fat to cover. + + +STUFFED PEPPERS + +Make a stuffing of one cupful of bread crumbs and half a cupful of +chopped boiled ham or tongue or sausage, seasoning with salt, pepper, +and grated onion and moistening with melted butter. Stuff green +peppers which have been seeded and soaked, and put into a buttered +baking-dish. Pour over a cupful of stock, cover, and bake for fifteen +minutes, then uncover and brown. + + +STUFFED PEPPERS A LA CREOLE + +Make a stuffing of boiled rice and canned tomatoes, seasoning with +salt and grated onion. Stuff half a dozen sweet peppers, brown in oil, +then put into a baking-pan and finish cooking, basting with hot water. + + +BOILED SWEET POTATOES + +Clean thoroughly, cover with boiling water, to which a little salt may +be added, boil until soft, drain, peel, and serve. They may be peeled +before boiling; or, cover with hot water, boil until done, dry in the +oven, and peel just before serving. + + +BAKED SWEET POTATOES + +Split lengthwise and steam or boil until nearly done. Drain and put +into a baking-dish, flat side down, seasoning each one with pepper, +salt, and sugar. Dot with butter and bake brown, basting with butter, +or wash and trim and bake in a moderate oven until soft. They may be +parboiled before baking. Serve in the skins. + + +BROWNED SWEET POTATOES + +Boil sweet potatoes until soft in salted water to cover. Drain and +mash, seasoning with butter, pepper, and salt. Put into a +serving-dish, dot with butter, and bake until brown. + + +SWEET POTATOES IN CASSEROLE + +Put one-fourth of a cupful of butter and two tablespoonfuls of sugar +into a casserole. When hissing hot cover with peeled sweet potatoes, +cut into thin slices lengthwise. Season with salt and pepper and cover +with another layer of potatoes. Moisten with boiling water, cover, and +cook until nearly done then uncover, and brown. Serve in the +casserole. + + +CANDIED SWEET POTATOES + +Peel and slice lengthwise four large sweet potatoes. Put into a +covered saucepan with a tablespoon of butter, salt and pepper to +season, and enough water to moisten. Steam until tender, drain, and +put into a buttered baking-dish. Pour over one cupful of New Orleans +molasses and bake until the molasses candies on the potatoes. Serve in +the same dish. + + +ESCALLOPED SWEET POTATOES + +Steam them until tender, peel and slice and put into a buttered +baking-dish in layers, sprinkling each layer with a tablespoonful of +sugar and bits of butter. Pour over a cupful of cream or milk and +brown in the oven. + + +ROASTED SWEET POTATOES + +Peel sweet potatoes of equal size and put into the pan with a roast or +fowl an hour before taking up. Split if too large. Baste with the +drippings. They may be parboiled before baking. + + +GLAZED SWEET POTATOES + +Cut cold boiled sweet potatoes into slices an inch thick and season +with salt and pepper. Dip in melted butter, sprinkle with sugar, and +bake for twelve or fifteen minutes. Moisten with water if necessary. + + +BOILED RICE + +Wash one cupful of rice in several waters, rubbing well with the +hands. Drain, dry on a cloth, and boil for ten minutes in two quarts +of boiling salted water. Drain, nearly cover with hot milk, and cook +for ten minutes, covered, in a double boiler. Remove the cover and +dry, tossing with a fork to allow the steam to escape. + + +BUTTERED RICE + +Boil a cupful of well-washed rice, according to directions previously +given, adding the juice of a lemon to the water. Drain, put into a +buttered baking-dish, moisten thoroughly with clarified butter, cover, +and put into a moderate oven for twenty minutes; or, saute boiled rice +in butter, keeping the grains separate. A little minced onion may be +fried with it. + + +CURRIED RICE + +Boil a cupful of rice in salted water, drain, and mix with a chopped +onion fried in butter and two teaspoonfuls of curry powder dissolved +in a cupful of stock or gravy. + + +CASSEROLE OF RICE + +Boil rice in chicken stock and press firmly into a mould. Turn out on +a serving-dish, brush with beaten yolk of an egg, sprinkle with grated +Parmesan cheese, and brown in the oven. Serve with Tomato Sauce. + + +RISOTTO + +Chop fine a small onion and three beans of garlic. Fry in butter, add +half a cupful of boiling water, a teaspoonful of beef extract, and +three or four dried mushrooms, soaked and chopped. Simmer for five +minutes, pour over boiled rice, and season highly with grated Swiss +and Parmesan cheese. Put in the oven until the cheese has softened, +and serve. + + +SAVORY RICE + +Cook half a cupful of rice in salted water until half done and drain. +Cover with rich stock and simmer until the stock is absorbed. Season +with salt and pepper, add three heaping tablespoonfuls of grated +cheese, and serve. + + +RICE A LA CREOLE + +Chop together a large onion, two seeded green peppers, and half a +cupful of raw ham. Saute in butter, then add a cupful of parboiled +rice, three cupfuls of beef stock, one cupful of canned tomatoes, and +a teaspoonful of salt. Cook very slowly until the rice is tender and +the liquid nearly absorbed. + + +BOILED SALSIFY + +Scrape a bunch of salsify and throw into cold acidulated water. Cut in +pieces and boil until tender in salted water to cover. Drain, season +with pepper, salt, and butter and, if desired, a little cream; or, +serve with Maitre d'Hotel, Hollandaise, Onion, or Italian Sauce. + + +BAKED SALSIFY + +Slice boiled salsify and put in layers in a buttered baking-dish, +sprinkling each layer with crumbs and seasoning with salt, pepper, and +butter. Have crumbs on top. Fill the dish with milk and bake until +brown. + + +ESCALLOPED SALSIFY + +Mash boiled salsify through a sieve, season with salt, cayenne, +butter, and celery salt, and moisten with milk. Put into a buttered +baking-dish, cover with crumbs, dot with butter, and bake in a pan of +hot water until brown; or, use sliced boiled salsify alternately with +Cream or Drawn-Butter Sauce and seasoned and buttered crumbs. Have +sauce on top. Cover with crumbs, wet with cream, and bake brown. + + +FRIED SALSIFY + +Prepare according to directions given for Boiled Salsify, drain, +marinate in French Dressing, and saute in very hot fat. Serve with +Maitre d'Hotel Sauce if desired; or, boil, drain, dip in egg and +crumbs or seasoned flour, and fry in deep fat. + + +SPAGHETTI A L'AMERICAINE + +Cook spaghetti until tender, drain, and add a can of tomato paste. +Simmer for twenty minutes, season to taste, add two tablespoonfuls of +butter, and serve with grated cheese. + + +SPAGHETTI A LA TOMASO + +Fry six pork chops brown with three sliced onions, adding a little +butter or oil if the chops are not fat enough to fry. Pour over two +cans of tomatoes and add three whole cloves of garlic peeled and +sliced, and salt and paprika to season. A seeded and chopped green +pepper is an improvement. Simmer slowly until the meat is in rags, +adding boiling water if required. When the sauce is thick and dark, +rub through a coarse sieve, pressing through as much of the meat pulp +as possible. If it is not thick enough, simmer until it reaches the +consistency of thick meat gravy. This sauce will keep for a day or +two. Have ready a kettle of salted water at a galloping boil. Put in a +handful of imported spaghetti without breaking, coiling it into the +kettle as it softens. Cook for twenty minutes, or more if necessary, +stirring to keep from burning. Drain in a colander, rinse thoroughly +with fresh boiling water, and spread on a platter. Add olive-oil to +moisten if desired. Mix with part of the sauce and sprinkle with +freshly grated Parmesan cheese. Pass sauce and cheese with it. Fried +green peppers or fresh mushrooms may be mixed with the spaghetti, or a +handful of soaked dried Italian mushrooms may be cooked with the +sauce. + + +ESCALLOPED SPAGHETTI WITH OYSTERS + +Put into a buttered baking-dish in layers drained oysters and boiled +spaghetti cut into small pieces. Season each layer with salt, pepper, +and dots of butter. Pour over enough Cream Sauce or milk to moisten, +cover with crumbs, dot with butter, and bake until brown. + + +GREEK SPAGHETTI + +Chop a small onion fine, fry in butter, and mix with a pound and a +half of lean beef chopped fine and fried in butter, highly seasoned +with black and white pepper. Fill a baking-dish with alternate layers +of the meat and boiled spaghetti, seasoning each layer with grated +Parmesan cheese. Bake until brown. + + +BOILED SPINACH + +Cook a peck of well-washed spinach, uncovered, with a cupful of +boiling water for ten minutes. Drain, pressing out all the liquid. +Chop fine, rub through a sieve, season with salt, pepper, butter and +sugar, and moisten with stock, gravy, Brown Sauce, or Cream Sauce. +Garnish with hard-boiled eggs or croutons. It may be reheated without +chopping and seasoned with salt, pepper, butter, and vinegar. + + +BUTTERED SPINACH + +Cook two quarts of spinach according to directions previously given. +Drain, and serve with melted butter; or, chop fine, press out all the +liquid, reheat in Cream Sauce, season with a little grated nutmeg and +at the last add two tablespoonfuls of butter. + + +BOILED SQUASH + +Peel, remove the seeds, boil until tender, drain, and serve with +melted butter or White Sauce; or, peel, seed, and quarter a squash, +and cook in stock to cover, seasoning with salt, pepper, butter, and a +little sugar. Or cook it in milk, seasoning with salt, pepper, and +powdered mace. + + +BOILED SUMMER SQUASH + +Cut into small pieces and cook for an hour in boiling water, then +drain and mash, seasoning with salt, pepper, and butter. Moisten with +a little cream, and serve. + + +CREAMED SQUASH + +Steam or boil small pieces of squash, drain, and reheat in Cream +Sauce. + + +FRIED SUMMER SQUASH + +Cut the squash in slices, dredge with seasoned flour, and saute in +butter or dip in crumbs, then in egg and crumbs, and fry in deep fat. +It may be parboiled for five minutes before frying; or, prepare +according to directions given for Fried Eggplant. + + +ROASTED SQUASH + +Peel and cut into long strips. Cook in the pan with a roast, basting +with the drippings. + + +BROILED TOMATOES + +Peel and slice large tomatoes, season with salt and pepper, and broil, +basting with oil; or, dip in seasoned crumbs or corn-meal before +broiling. Sprinkle with minced parsley if desired. + + +BROILED TOMATOES WITH SAUCE + +Season Cream Sauce with a little mace, and salt and pepper to taste. +When smooth and thick add a well-beaten egg and pour it over broiled +tomatoes; or, serve broiled tomatoes with highly seasoned melted +butter mixed with lemon-juice. + + +BAKED TOMATOES + +Peel the tomatoes and put into a baking-dish. Sprinkle thickly with +sugar and bake until the sugar has become a thick syrup; or, stuff +tomato shells with seasoned crumbs, dot with butter, and sprinkle with +sugar and bake. + + +BAKED TOMATOES A LA CREOLE + +Peel and cut in two, three large tomatoes. Chop fine a green pepper +and an onion and spread over the tomato. Sprinkle with salt, dot with +butter, and bake, basting with the pan-gravy. Add half a cupful of +cream or milk to the pan-gravy, thicken it with flour cooked in +butter, and pour the sauce over the tomatoes. Serve on toast. + + +CREAMED BAKED TOMATOES + +Make a Cream Sauce, seasoning with celery salt and onion-juice. Put a +tablespoonful of the sauce into a ramekin, add a small peeled tomato, +and cover with the sauce. Spread buttered crumbs over the top and bake +in a pan of boiling water for half an hour. Serve in the ramekins. + + +CURRIED TOMATOES + +Chop fine an onion and an apple and fry in butter, seasoning highly +with curry powder. Moisten with stock or gravy and spread on fried or +baked tomatoes. + + +DEVILLED TOMATOES + +Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful +each of powdered sugar and made mustard, and a pinch each of salt and +cayenne. Add three tablespoonfuls of butter and, gradually, three +tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two +eggs well-beaten, and cook in a double boiler until thick. Pour over +fried or boiled tomatoes and serve; or serve with a Maitre d'Hotel +Sauce made hot with mustard and cayenne. + + +ESCALLOPED TOMATOES + +Put sliced tomatoes in layers in a baking-dish, seasoning with salt, +pepper, and dots of butter, and onion-juice if desired, alternating +with crumbs. Have the top layer of crumbs and butter. A cupful of +stock may be poured over. Cover and bake until well done then uncover +and brown. A little sugar may be added to the seasoning; or, season +each layer of tomatoes with minced onion and grated cheese and have +crumbs on top. Green tomatoes may be used, or drained canned tomatoes. + + +ESCALLOPED TOMATOES AND ONIONS + +Fill a buttered baking-dish with alternate layers of sliced tomatoes +and fried or parboiled sliced onions, seasoning each layer with salt, +pepper, and butter, and sprinkling with crumbs. Cover with crumbs, dot +with butter, and bake for forty-five minutes. Sprinkle with grated +cheese if desired. + + +FRIED TOMATOES WITH CREAM + +Cut six large tomatoes in half, and saute the cut side in butter or +drippings. Take up the tomatoes and cook a tablespoonful of flour in +the fat. Add half a cupful of hot milk and cook to a thick sauce, +seasoning with salt and cayenne. Pour over the tomatoes, and serve. + + +FRIED GREEN TOMATOES + +Slice green tomatoes and soak for ten minutes in cold salted water. +Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat. +Season to taste. + + +FRIED TOMATOES WITH ONIONS + +Slice onions and green tomatoes thin and fry in drippings. + + +FRIED TOMATOES AND PEPPERS + +Seed and shred six green peppers and slice three tomatoes. Fry in +olive-oil with a chopped onion and a bean of garlic and serve on +toast. + + +STEWED TOMATOES WITH CHEESE + +Stew fresh tomatoes and add a cupful of grated American cheese and +three eggs well-beaten. It will be richer if the tomatoes are cooked +in stock. + + +STEWED TOMATOES AND CELERY + +Stew a can of tomatoes with two or three stalks of celery cut fine. +Thicken with flour cooked in butter and season with salt, pepper, +butter, sugar, and a little cinnamon or nutmeg. + + +STUFFED TOMATOES + +Mix the scooped-out tomato pulp with bread soaked in milk and season +with minced parsley, grated onion, salt, and pepper. Add a few chopped +mushrooms if desired and a little chopped cooked meat. Fill the tomato +shells, dot with butter, and bake. + + +SPANISH TOMATOES + +Chop two onions fine and fry in butter, then add a can of tomatoes and +a small can of Spanish peppers chopped fine. Cook for five minutes, +season with salt, then pour into a baking-dish, cover with buttered +crumbs, and bake for forty-five minutes. Green peppers may be used +instead of the Spanish peppers. + + +BOILED TURNIPS + +Peel and quarter young turnips and cook in boiling salted water to +cover with four or five slices of bacon, changing the water once and +adding a little sugar to the seasoned water. Reheat in Cream Sauce and +serve with the bacon as a garnish. + + +BAKED TURNIPS + +Peel and parboil small turnips, drain and put into a baking-pan with +beef stock to reach to half their height. Sprinkle with salt, pepper, +and sugar, dot with butter, cover, and bake until done basting +occasionally with the stock. + + +BROWNED TURNIPS + +Peel, slice, boil until tender, drain, and saute in butter, sprinkling +with salt, pepper, and sugar. + + +CREAMED TURNIPS + +Cut boiled turnips into dice, reheat in a Cream or White Sauce, season +with salt, pepper, and sugar, and serve on toast. Add a little grated +nutmeg if desired. Brown Sauce may be used also. + + +TURNIPS AND CARROTS + +Cook separately diced carrots and turnips, then, mix and season with +salt, pepper, butter, and minced parsley; or, mix with Cream or White +Sauce. + + +GLAZED TURNIPS + +Boil small peeled turnips in rich stock to cover, adding a pinch of +sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips +in the oven, basting with the stock. + + +TURNIPS IN BROWN SAUCE + +Peel, slice, and boil until tender in salted water, drain, saute in +butter, and pour over a Brown Sauce. Season with salt, pepper, sugar, +and mace. + + +BAKED BANANAS + +Peel and quarter four bananas and put into a buttered baking-dish with +eight tablespoonfuls of water, four of sugar, four teaspoonfuls each +of melted butter and lemon-juice, and a sprinkle of salt. Bake slowly +for half an hour, or less, basting frequently. The lemon-juice may be +omitted. + + +FRIED BANANAS + +Peel, slice lengthwise, season with salt, dredge with flour, and fry +in oil or butter, or dip in egg and crumbs, or cut in two crosswise, +dip in egg and seasoned crumbs, put on ice for two hours, and fry in +deep fat. Sprinkle with lemon-juice if desired. + + +CURRY OF VEGETABLES + +Mix one cupful each of cooked carrots and turnips cut into dice, +one-half can of peas, and one cupful of cooked lima or kidney beans. +Reheat in Brown Sauce, seasoning with minced onion, curry powder, a +pinch of sugar, and a little vinegar. Add a cupful and a half of +cooked potatoes cut into dice, simmer for twenty minutes, and serve in +a border of boiled rice. + + +GNOCCHI + +Bring to the boil a cupful of water and a tablespoonful of butter. Add +sifted flour to make a batter and a pinch each of salt, pepper, and +grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese +and stir constantly until the mixture leaves the sides of the pan. +Take from the fire and stir in one at a time three unbeaten eggs. Drop +by spoonfuls into boiling water and simmer until firm. Drain, put into +a buttered baking-dish, season with grated cheese and melted butter, +and pour over a Cream or Bechamel Sauce, thickened with the yolks of +three eggs. Sprinkle with crumbs and grated cheese, bake until brown, +and serve in the same dish. + + +CREAMED KOHLRABI + +Peel, slice, and soak the kohlrabi in cold water for half an hour. +Drain, cover with cold water, and cook until tender. Drain and pour +over a Cream Sauce to which has been added the well-beaten yolk of an +egg. + + +POLENTA + +Boil a quart of white stock with two tablespoonfuls of butter and +sprinkle in slowly, enough corn-meal to make a thick mush. Take from +the fire, add four tablespoonfuls each of butter and grated Parmesan +cheese and a tablespoonful of beef extract. Mould in small cups, turn +out, sprinkle with crumbs and cheese, and bake, basting with melted +butter. + + +INDIAN PILAU + +Wash a cupful of rice thoroughly, throw into fast boiling water, boil +for twenty minutes, and drain. A tablespoonful of butter may be added +to the water. Season with salt and pepper, add a heaping tablespoonful +of butter, and garnish with hard-boiled eggs and fried onions. + + +VEGETABLES A LA JARDINIERE + +Mix half a can of French peas and one cupful each of diced cooked +carrots and turnips. Reheat in a well-buttered Bechamel Sauce. Season +with salt and pepper and add a little sugar if desired. + + + + +THIRTY SIMPLE SAUCES + + +ALLEMANDE SAUCE + +Put two cupfuls of white stock into a saucepan with half a dozen +mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and +pepper to season, and a teaspoonful of minced parsley. Simmer for an +hour and strain. Thicken with a teaspoonful of flour rubbed smooth in +a little cold stock or water, take from the fire, and add the yolks of +three eggs beaten with the juice of half a lemon. Reheat, but do not +boil. Take from the fire and add a tablespoonful of butter. + + +BEARNAISE SAUCE + +Bring to the boil two tablespoonfuls each of vinegar and water. Simmer +in it for ten minutes a slice of onion. Take out the onion and add the +yolks of three eggs beaten very light. Take from the fire, add salt +and pepper to season, and four tablespoonfuls of butter beaten to a +cream. The butter should be added in small bits. + + +QUICK BEARNAISE SAUCE + +Beat the yolks of four eggs with four tablespoonfuls of oil and four +of water. Add a cupful of boiling water and cook slowly until thick +and smooth. Take from the fire, and add minced onion, capers, olives, +pickles, and parsley, and a little tarragon vinegar. + + +BECHAMEL SAUCE + +Cook together two tablespoonfuls each of butter and flour, add two +cupfuls of white stock and cook until thick, stirring constantly. +Season with salt, pepper, and grated nutmeg. + + +BROWN SAUCE + +Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk +or cream and cook until thick, stirring constantly. Season to taste. + + +BROWN BUTTER SAUCE OR BEURRE NOIR + +Melt butter in a frying-pan and cook until brown, taking care not to +burn. Take from the fire and add lemon-juice or vinegar, and salt and +pepper to season. Serve hot. + + +BUTTER SAUCE + +Beat the yolks of four eggs with half a cupful of cold water and two +tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler +until thick, seasoning with salt, cayenne, and onion-juice. Add half a +cupful of butter, cut into small pieces, take from the fire, and +serve. + + +CAPER SAUCE + +Add two or three tablespoonfuls of capers to two cupfuls of +Drawn-Butter Sauce. + + +CHEESE SAUCE + +Add half a cupful of grated cheese to two cupfuls of Cream or +Drawn-Butter Sauce. + + +COLBERT SAUCE + +Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls +of beef extract, the juice of a lemon, red and white pepper and minced +parsley to season, and half a cupful of butter in small bits. Heat, +but do not boil, and serve at once. + + +CREAM SAUCE + +Cook together one tablespoonful of butter and two of flour. Add two +cupfuls of cream or milk and cook until thick, stirring constantly. +Season with salt and pepper. + + +CURRY SAUCE + +Fry a tablespoonful of chopped onion in butter and add a tablespoonful +of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add +one cupful of cold water, and cook until thick, stirring constantly. +Take from the fire, season with salt and onion-juice, and serve hot. + + +DRAWN-BUTTER SAUCE + +Cook to a smooth paste two tablespoonfuls of butter and two of flour. +Add two cupfuls of cold water and cook until thick, stirring +constantly. Season with salt and pepper. + + +DUTCH SAUCE + +Cook together one tablespoonful each of flour and butter, add one +cupful of white stock, and cook until thick, stirring constantly. +Season with salt and pepper, take from the fire, and add the yolks of +three eggs beaten with half a cupful of cream. Cook in a double boiler +for three minutes, take from the fire, add a tablespoonful of +lemon-juice, and strain. + + +DUXELLES SAUCE + +Cook in butter one cupful of chopped mushrooms and one tablespoonful +each of minced onion and parsley. Add to one pint of Spanish Sauce and +serve. + + +EGG SAUCE + +Add one-half cupful of sliced or chopped hard-boiled eggs to two +cupfuls of Drawn-Butter Sauce or sufficient melted butter. + + +HOLLANDAISE SAUCE + +Beat half a cupful of butter to a cream and add gradually the +well-beaten yolks of two eggs, the juice of half a lemon, and pepper +and salt to season. Cook over boiling water until it begins to +thicken, beating with an egg beater. Serve as soon as it is of the +proper consistency. Add a little boiling water if it is too thick. + + +ITALIAN SAUCE + +Fry a chopped onion in butter with a teaspoonful of minced parsley and +two tablespoonfuls of chopped mushrooms. Add one cupful of white stock +and boil for ten minutes. Thicken with a small spoonful each of butter +and flour cooked together, take from the fire, and add a tablespoonful +of butter and a little lemon-juice. + + +MADEIRA SAUCE + +Add four tablespoonfuls of mushroom liquor and a wineglassful of +Madeira to Italian Sauce. + + +MAITRE D'HOTEL SAUCE + +Work into half a cupful of butter all the lemon-juice it will take, +and add a teaspoonful or more of minced parsley; or, melt the butter +without burning, take from the fire, add the juice of half a lemon and +a teaspoonful of minced parsley. + + +MINT SAUCE + +Chop fresh mint, or use dried mint, which is equally good. Cover with +good cider vinegar and add enough granulated sugar to neutralize part +of the acid. Let stand for several hours before using. + + +MUSHROOM SAUCE + +Add the desired quantity of chopped canned mushrooms to White, Cream, +Brown, or Drawn-Butter Sauce, using the can liquor for part of the +liquid. + + +PARSLEY SAUCE + +Boil two large bunches of parsley in water to cover for five minutes. +Strain the water, and thicken with a tablespoonful each of butter and +flour cooked together. Season with salt, pepper, and grated nutmeg, +take from the fire, add the yolks of two eggs beaten with a little +vinegar, three tablespoonfuls of butter in small bits, and a little +minced parsley. + + +PIQUANTE SAUCE + +Brown three small spoonfuls of flour in butter, add two cupfuls of +stock, and cook until thick, stirring constantly. Season with salt and +cayenne. Chop a small onion fine and cook it until tender in four +tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the +sauce with two tablespoonfuls each of chopped capers and cucumber +pickles. Heat thoroughly and serve. + + +REMOULADE SAUCE + +Mix together the yolks of two hard-boiled eggs, the yolk of one raw +egg, a pinch each of salt and pepper, and a teaspoonful of mustard. +Set the bowl into a pan of ice and add gradually a cupful of +olive-oil, beating constantly. When smooth and thick, add three +tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of +minced parsley. + + +TARTAR SAUCE + +Chop fine a teaspoonful each of pickles, parsley, olives, and capers. +Mix with very stiff Mayonnaise. A little grated onion may be added if +desired. + + +TOMATO SAUCE--I + +Fry a chopped onion and half a clove of garlic in butter. Add half a +cupful of water, a teaspoonful of beef extract, a cupful of canned +tomatoes, and three or four dried mushrooms soaked and chopped. Simmer +until smooth and thick, run through a sieve, and serve. + + +TOMATO SAUCE--II + +Brown a tablespoonful of flour in butter, add a cupful of stewed +tomatoes, and salt, pepper, grated onion, powdered cloves, and mace to +season. Cook until smooth and thick, stirring constantly, rub through +a sieve, and serve. + + +TOMATO SAUCE--III + +Chop together capers, pickles, onion, and olives. There should be half +a cupful in all. Add one-half cupful of stewed and strained tomatoes, +a teaspoonful each of made mustard and sugar, and salt and cayenne to +season highly. Serve very hot. + + +TOMATO CREAM SAUCE + +Cook together for ten minutes one cupful of tomatoes, a slice of +onion, two cloves, two pepper-corns, a stalk of celery, and a bit of +bay-leaf. Rub through a sieve and thicken with three small spoonfuls +of flour cooked in butter. Season with salt, paprika, and sugar, add +one cupful of hot cream, bring to the boil, add a pinch of soda, and +serve. + + +VELOUTE SAUCE + +Cook together three small spoonfuls each of butter and flour, add one +cupful of white stock and one quarter cupful of cream. Cook until +thick, stirring constantly. Season with salt, cayenne, grated nutmeg, +and minced parsley. Simmer for an hour, strain and serve. + + +VINAIGRETTE SAUCE + +Beat together four tablespoonfuls of olive-oil and one tablespoonful +of vinegar with salt and red pepper to season. Chop fine a little +parsley, onion, and sweet pickle, or capers, and mix with the sauce. +Serve with cold meat. + + + + +SALADS + + + + +_SALADS AND DRESSINGS_ + + +FRENCH DRESSING + +Put a pinch each of salt and paprika into a small bowl. Rub the inside +of the bowl with cut garlic if desired. Put in four tablespoonfuls of +the best olive-oil and stir until the salt is dissolved. Add one +tablespoonful of vinegar and stir and beat until no separate globules +of oil are visible. Cider vinegar or any of the flavored vinegars may +be used. Sometimes three tablespoonfuls of oil are used to one of +vinegar. + + +SEASONINGS FOR FRENCH DRESSING + +To French dressing made according to directions given above may be +added at discretion anchovy essence, anchovy paste, celery salt, +celery pepper, chilli pepper, curry powder, pounded cardamon seed, +minced chervil, minced chives, chutney, capers, grated cheese, +caviare, minced garlic, onion, horseradish, mustard, either made or +dry, Worcestershire Sauce, mushroom, walnut, or tomato catsup, mint, +parsley, thyme, savory, sage, marjoram, tarragon, minced olives or +pickles, shrimp essence, sardine paste, chopped truffles or pimentos. + + +FRENCH DRESSING FOR FRUIT SALADS + +Prepare according to directions given for French dressing, using +lemon-juice or wine instead of vinegar and omitting the paprika. +Fruit-juice, claret, white wine, port, sherry, Madeira, Rhine wine, +and lime-juice are all used in dressing for fruit salads. If +additional seasoning is desired, add powdered cinnamon, nutmeg, ginger +or mace, or chopped candied fruits. For some salads sweet wine may be +used in the dressing. + + +MAYONNAISE + +Put an earthen bowl into a larger one containing cracked ice. Break +into it the yolks of two fresh eggs, add a pinch each of salt and +paprika, and half a teaspoonful or more of dry mustard. Mix thoroughly +and add oil drop by drop at first. A clear spot forming upon the egg +is the test of the proper quantity of oil. Use a silver teaspoon for +mixing and beat constantly. If the Mayonnaise should curdle, put it on +the ice for an hour, or add a few drops of lemon-juice. When a cupful +or more of oil has been used and the dressing is stiff enough to cut +with a knife, add the juice of half a lemon, or more, according to +taste. Cover with paraffine paper and keep on ice until ready to +serve. For fruit salads, omit the mustard and pepper and at the last +fold in a little cream whipped solid. Veal or chicken jelly may also +be mixed with Mayonnaise. Chopped sweet herbs, pickles, olives, +capers, onions, garlic, shrimp paste, horseradish and caviare are used +to season Mayonnaise. Chopped olives, pickles, and capers, with a +little onion or garlic, if desired, make Tartar Sauce when added to +Mayonnaise. + + +BOILED DRESSING--I + +Bring half a cupful of vinegar to the boil, with two teaspoonfuls of +sugar, half a teaspoonful each of salt and mustard, and a dash of +pepper. Thicken with one-fourth cupful of butter creamed with a +teaspoonful of flour, and cook until smooth and thick, stirring +constantly. Take from the fire, and add the yolk of an egg +well-beaten. Cool, and if desired add a cupful of sweet or sour cream +or buttermilk. + + +BOILED DRESSING--II + +Beat the yolks of two eggs with a tablespoonful of sugar and a +teaspoonful each of salt and mustard. Add gradually half a cupful of +melted butter or oil, the beaten whites of the eggs, and half a cupful +of lemon-juice or vinegar. Cook in a double boiler until it thickens, +stirring constantly. + + +CREAM DRESSING + +Beat two eggs until light, add a teaspoonful of sugar, a teaspoonful +of butter, three tablespoonfuls of vinegar, with salt, mustard, and +cayenne to season. Cook until thick in a double boiler, stirring +constantly, and adding gradually four tablespoonfuls of boiling +tarragon vinegar. Take from the fire, cool, and add a cupful of +whipped cream just before serving. + + +SOUR-CREAM DRESSING + +Mix one cupful of thick sour cream with two tablespoonfuls each of +lemon-juice and vinegar, one tablespoonful of sugar, a teaspoonful +each of salt and mustard, and pepper to taste. + + +EGG DRESSING + +Beat three eggs, add gradually two tablespoonfuls of oil, a +teaspoonful of sugar, and salt, white pepper, and cayenne to season. +Add half a cupful of boiling vinegar, mix thoroughly, and cook in a +double boiler until thick. + + +GERMAN SALAD DRESSING + +Mix half a cupful of sour cream with a tablespoonful of sugar, a dash +of pepper, a teaspoonful each of salt and mustard, two tablespoonfuls +of bacon fat, and half a chopped onion cooked in half a cupful of +boiling vinegar. + + +CLUB DRESSING + +Chop very fine two hard-boiled eggs, two pimentos, half a small onion, +a small bunch of chives, and one small root of garlic. It cannot be +too fine. Rub to a paste with a spoon, add six tablespoonfuls of oil, +two of tarragon vinegar, and salt and paprika to season. + + +CURRY DRESSING + +Rub the yolk of a hard-boiled egg smooth with four tablespoonfuls of +oil, one tablespoonful of tarragon vinegar, and a pinch of curry +powder. + + +RAVIGOTE DRESSING + +Put into a double boiler the well-beaten yolks of two eggs and a +tablespoonful of butter. Cook until it begins to thicken, then add +another tablespoonful of butter and cook to a cream. Season with +minced chives, chervil, tarragon, and parsley. + + + + +_FISH SALADS_ + + +ANCHOVY AND EGG SALAD + +Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. +Put anchovies and sliced hard-boiled eggs on top and serve with French +dressing. + + +ANCHOVY AND PEPPER SALAD + +Skin and bone six anchovies and chop very fine. Mix with a Spanish +onion sliced very thin, two shredded sweet Spanish peppers, and a +slice of bread cut into dice. Mix with French dressing and serve on +lettuce or cress, adding more bread if desired. + + +CLAM AND CELERY SALAD + +Cut clams into small pieces, season with onion-juice, mix with +shredded lettuce or celery, and serve on lettuce with French dressing +or Mayonnaise. Either cooked or raw clams may be used. + + +SARDINE SALAD--I + +Arrange on a bed of lettuce, sardines and shrimps, alternately. Season +with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour +over French dressing, season with tomato catsup, and serve cold. + + +SARDINE SALAD--II + +Bone and flake drained sardines and put on tissue paper until the oil +is absorbed. Mix with three times the quantity of finely cut celery +and marinate in French dressing. Drain and serve on lettuce or cress +with Mayonnaise. + + +SHRIMP SALAD + +Mix cooked flaked shrimps with finely shredded lettuce and French +dressing. Garnish with spoonfuls of Mayonnaise. + + +SHRIMP AND ASPARAGUS SALAD + +Mix two cupfuls of cold cooked asparagus cut into short lengths with +one cupful of cooked flaked shrimps. Serve with French dressing to +which the pounded yolks of three hard-boiled eggs have been added. + + + + +_VEGETABLE SALADS_ + + +ARTICHOKE SALAD + +Remove the chokes and inner leaves from boiled artichokes, sprinkle +with minced parsley, and serve with French dressing. + + +ASPARAGUS SALAD + +Mix cold cooked asparagus tips with diced or sliced cucumbers and +serve on lettuce with Mayonnaise. + + +ASPARAGUS A LA VINAIGRETTE + +Serve cold boiled asparagus or the bleached canned asparagus on +lettuce with French dressing to which have been added chopped olives, +pickles, and capers. Onion and mustard may be added to the seasoning. + + +BEAN SALAD--I + +Season cold cooked beans with tomato catsup and mix with half the +quantity of finely cut celery. Sprinkle with minced chives and capers +and serve very cold on lettuce with French dressing. + + +BEAN SALAD--II + +Mix equal quantities of finely cut celery and cooked wax beans and +serve on lettuce with Mayonnaise. + + +BEAN SALAD--III + +Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped +mint and serve with French dressing or Mayonnaise. + + +BEET SALAD--I + +Slice six cold boiled beets and one Spanish onion. Serve on crisp +lettuce with French dressing. + + +BEET SALAD--II + +Fill a salad bowl nearly full of crisp lettuce and cover with sliced +boiled beets and hard-boiled eggs. Season with grated onion and pour +over a French dressing which has been seasoned with minced garlic and +tomato catsup. + + +BRUSSELS SPROUTS SALAD + +Chop separately onion, olives, walnuts, and capers. Mix and blend to a +smooth paste with lemon-juice. Spread over cold cooked Brussels +sprouts. Mix thoroughly and serve with Mayonnaise. + + +CABBAGE SALAD--I + +Marinate shredded cabbage in French dressing, drain, and serve on +lettuce with Mayonnaise. + + +CABBAGE SALAD--II + +Mix two cupfuls of shredded cabbage with half as much celery and +season with minced chives and tomato catsup or Tabasco Sauce. Serve +on lettuce with French or Mayonnaise dressing. + + +CARROT SALAD--I + +Boil young carrots in water to which a little sugar may be added. +Drain, cool, cut up, and serve on lettuce with French dressing or +Mayonnaise. + + +CARROT SALAD--II + +Mix diced cooked carrots with lettuce and serve with French dressing, +sprinkling with minced cress, chervil, chives, or parsley. + + +CAULIFLOWER SALAD--I + +Mix cooked cauliflower flowerets with Mayonnaise and serve in +red-pepper shells on lettuce with Mayonnaise on top. + + +CAULIFLOWER SALAD--II + +Marinate cooked cauliflower flowerets in French dressing, drain, and +serve on lettuce with Mayonnaise. Garnish with diced cooked carrots or +beets. + + +CELERY SALAD--I + +Shred crisp celery very fine and serve with French dressing or +Mayonnaise. + + +CELERY SALAD--II + +Mix finely cut celery with sliced sour apple cut into small bits and +serve on lettuce with Mayonnaise. + + +CELERY SALAD--III + +Cut into small bits a large bunch of celery and three-fourths pound of +blanched almonds. Serve on lettuce with Mayonnaise. + + +CHICKORY SALAD + +Fill a salad bowl with well trimmed chickory and serve with French +dressing seasoned with onion-juice. + + +CHIFFONADE SALAD + +Mix one cupful each of shredded lettuce, celery, and chickory, and one +teaspoonful each of chopped beets, onion, parsley, tarragon, and sweet +red pepper. Serve with crisp lettuce and French dressing, garnishing +with sliced tomatoes. + + +CRESS SALAD--I + +Mix watercress, lettuce, sliced tomatoes, cucumbers, and onion with +shredded green pepper and celery. Serve with French dressing and +garnish with sliced hard-boiled eggs. + + +CRESS SALAD--II + +Cut thin slices of sour apples and hard-boiled eggs into bits and mix +with watercress. Serve with French dressing. + + +CUCUMBER SALAD--I + +Slice cucumbers thin, and soak in cold salted water until wilted. +Drain, rinse, wipe very dry, and serve with French dressing or with +thick sour cream seasoned highly with black pepper. + + +CUCUMBER SALAD--II + +Mix one cupful of diced cucumbers with two cupfuls of finely cut +celery and half a can of drained mushrooms. Add three chopped +hard-boiled eggs and serve on lettuce with Mayonnaise. + + +CUCUMBER SALAD--III + +Cut three cucumbers into dice. Mix with one cupful of finely cut +olives, three hard-boiled eggs, and three-fourths cupful of broken +pecans or English walnuts. Serve on lettuce with Mayonnaise. Pickled +nasturtium seeds or French peas may be added. + + +CUCUMBER JELLY SALAD + +Slice two cucumbers and cook until soft in water to cover, with a +slice of onion and salt and pepper to season. Take from the fire, and +add half a package of soaked and dissolved gelatine. Line a mould with +thin slices of cucumber, fill with the jelly, and chill. Serve on +lettuce with either French dressing or Mayonnaise. + + +ENDIVE SALAD + +Fill a salad bowl with small crisp leaves of endive and serve with +French dressing or Mayonnaise. Sprinkle with minced chives if desired. + + +LETTUCE SALAD--I + +Quarter crisp heads of lettuce and serve individually with Mayonnaise. + + +LETTUCE SALAD--II + +Cut head lettuce in quarters, sprinkle with minced chives and parsley, +and serve with French dressing which may be seasoned with onion or +garlic. + + +MUSHROOM SALAD + +Cut canned mushrooms into small pieces and serve on lettuce with +French dressing, sprinkling with minced chives and parsley. + + +ONION SALAD--I + +Slice peeled Spanish onions very thin, crisp in ice-water, drain, wipe +dry, and serve on lettuce with French dressing, sprinkling with minced +parsley if desired. + + +ONION SALAD--II + +Mix sliced Spanish onion with twice the quantity of sliced and broken +sour apples. Mix with Mayonnaise and serve on lettuce. + + +PIMENTO SALAD + +Mix shredded pimentos with quartered hard-boiled eggs, sliced olives, +and pearl onions. Serve on lettuce with Mayonnaise. + + +PEA SALAD--I + +Mix cooked and drained peas with diced cooked carrots and finely cut +celery. Serve on lettuce with Mayonnaise. + + +PEA SALAD--II + +Mix cooked peas with cut walnut meats, marinate in French dressing, +drain, and serve in lemon-cups on lettuce with a spoonful of +Mayonnaise on top. + + +PEPPER SALAD--I + +Chop a very small onion fine with twice the quantity of parsley. Add +two small red peppers and eight sweet green peppers finely minced. +Pour over a French dressing, seasoning with a pinch of powdered sugar +and a teaspoonful of salt. Serve ice-cold on lettuce leaves. + + +PEPPER SALAD--II + +Mix sliced Spanish onions with seeded and sliced sweet green peppers +and serve on lettuce with French dressing. + + +PEPPER SALAD--III + +Slice the tops from green peppers, remove seeds and veins, and soak in +boiling water for fifteen minutes. Drain, chill, and fill with finely +cut celery mixed with Mayonnaise. Shredded cabbage may be used instead +of the celery or mixed with it. + + +POTATO SALAD--I + +Mix diced cooked potatoes with one-fourth the quantity of diced boiled +beets. Serve on lettuce with French dressing or Mayonnaise, garnishing +with anchovies and small pickles, or in a mould of aspic. + + +POTATO SALAD--II + +Mix two cupfuls of diced boiled potatoes with half a cupful of finely +cut celery and an apple. Marinate in French dressing and serve +Mayonnaise separately if desired. + + +POTATO SALAD--III + +Mix sliced cold potatoes with finely cut pickled walnuts and chives or +onions. Serve with French dressing, seasoned slightly with sage. + + +POTATO SALAD--IV + +Slice cold cooked potatoes and season with minced onion and parsley. +Pour over a French dressing and let stand two hours on ice before +serving. Serve very cold and pass Mayonnaise if desired. + + +POTATO SALAD--V + +Mix half a cupful of vinegar, one-fourth cupful of cold water, two +eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls +of butter, with salt and pepper to season. Cook until thick in a +double boiler, stirring constantly; take from the fire, cool, and mix +with a little cream. An entire cupful of cream may be used if desired. +Mix with sliced boiled potatoes, seasoned with chopped onion and +parsley. + + +RADISH SALAD + +Mix sliced radishes with bits of sour apple, marinate in French +dressing, drain, and mix with Mayonnaise. Serve on lettuce. + + +RADISH SALAD--II + +Slice crisp radishes and mix with minced chives or sliced spring +onions and serve with French dressing. + + +SALSIFY SALAD + +Cook sliced salsify in salted and acidulated water with a bit of onion +and a bay-leaf and a sprig of parsley. Drain, marinate in French +dressing, and serve on cress or lettuce with Mayonnaise. Garnish with +minced parsley and sliced oranges. + + +SPINACH SALAD--I + +Mould cold cooked spinach in small cups. Turn out on lettuce, garnish +with hard-boiled eggs and bits of cooked ham or tongue. Serve with +Mayonnaise or French dressing. + + +SPINACH SALAD--II + +Season cooked chopped spinach with salt, pepper, oil, and lemon-juice, +and mould in small moulds. Turn out on thin slices of cold boiled +tongue and serve with Tartar Sauce. + + +TOMATO SALAD--I + +Peel and quarter large tomatoes and serve on lettuce with Mayonnaise. +Marinate first in French dressing if desired. + + +TOMATO SALAD--II + +Fill a salad bowl with alternate layers of sliced tomatoes and +cucumbers and serve with French dressing or Mayonnaise. Crisp lettuce +may be added. + + +TOMATO SALAD--III + +Mix sliced tomatoes with lettuce and fresh Roquefort cheese broken +into small bits. Serve with lettuce and French dressing to which +minced garlic has been added. + + +STUFFED TOMATO SALAD--I + +Mix equal quantities of diced cucumber, tomato pulp, and cooked peas +with a few capers and a little chopped pickle. Add a little cooked +chicken, cut in dice, mix with Mayonnaise, fill tomato-shells, and +serve on lettuce. + + +STUFFED TOMATO SALAD--II + +Chop cucumbers and mix with sweet green peppers, seasoning with grated +onion. Mix with thick Mayonnaise, fill tomato-shells, and serve on +lettuce with French dressing or Mayonnaise. + + +STUFFED TOMATO SALAD--III + +Stuff tomato-shells with chopped celery and nuts, which may be mixed +with Mayonnaise, and serve on lettuce with Mayonnaise. + + +TOMATO JELLY SALAD + +Cook eight tomatoes with a slice of onion, six cloves, and salt and +pepper to season. Rub through a sieve, and add half a package of +soaked and dissolved gelatine. Mould in small cups, and serve on +lettuce with Mayonnaise. Or, place small peeled tomatoes in moulds and +fill with any desired aspic. Turn out and serve with Mayonnaise. +Yellow tomatoes may be used in the same way. + + +WALDORF SALAD + +Mix finely cut celery and apples with broken English walnuts. Serve on +lettuce with Mayonnaise, or fill bright red apples from which the pulp +has been removed. + + + + +_FRUIT SALADS_ + + +ALLIGATOR PEAR SALAD + +Mix sliced alligator pears with sliced or quartered hard-boiled eggs +and serve on lettuce with Mayonnaise. + + +APPLE SALAD--I + +Slice the tops from large red apples and scoop out the pulp. Mix with +finely cut celery, broken English walnuts, and Mayonnaise made +without mustard. Fill the apple shells, put on the lids, and serve on +lettuce leaves. + + +APPLE SALAD--II + +Mix sliced boiled chestnuts with finely cut celery and apples. Serve +on lettuce with French dressing made with lemon-juice. + + +APPLE SALAD--III + +Mix bits of apple with an equal quantity of orange pulp and add a few +sliced maraschino cherries. Serve in the orange shells with Mayonnaise +made without mustard and whitened with whipped cream. Shredded +pineapple may be added. + + +APPLE SALAD--IV + +Mix finely cut apples, celery, and shredded green peppers with broken +English walnuts, blanched almonds, or pecans. Serve on lettuce with +Mayonnaise made without mustard to which whipped cream has been added. + + +APRICOT SALAD + +Peel and split apricots. Fill the hulls with chopped maraschino +cherries and nuts and serve on lettuce with French dressing made with +wine. + + +BANANA SALAD--I + +Peel one section from the skin of ripe bananas, take out the pulp, mix +with French dressing made with lemon-juice, fill the shells and serve +on lettuce, sprinkling with chopped nuts if desired. Mayonnaise may be +used instead of French dressing. + + +BANANA SALAD--II + +Remove one section of the banana peel and scoop out the pulp. Mix with +shredded orange or grapefruit, seeded and peeled white grapes, and a +few broken nuts. Stoned cherries may be added if desired. Mix with +Mayonnaise made without mustard and serve on lettuce in the banana +skins. + + +CANTALOUPE SALAD + +Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded +ice. Serve in the shells immediately with French dressing made without +mustard and whitened with whipped cream. + + +CHERRY SALAD--I + +Stuff maraschino cherries or white California canned cherries or large +sweet cherries with blanched hazel nuts, and serve ice cold on +lettuce, with Mayonnaise made without mustard and whitened with +whipped cream. + + +CHERRY SALAD--II + +Mix sliced black or maraschino cherries with shredded pineapple and +blanched hazel nuts. Serve on lettuce with Mayonnaise made without +mustard and whitened with whipped cream. + + +GRAPE SALAD--I + +Mix peeled and seeded white grapes with finely cut celery and broken +walnut meats and serve on lettuce with French dressing made with +lemon-juice, or Mayonnaise made without mustard and whitened with +whipped cream. + + +GRAPE SALAD--II + +Mix peeled and seeded white grapes with orange pulp, finely cut +celery, and broken nuts. Or, mix pineapple, celery, and pecans. Serve +on lettuce with French dressing made with lemon-juice or wine, or with +Mayonnaise made without mustard and whitened with whipped cream. + + +GRAPEFRUIT SALAD--I + +Mix grapefruit pulp with broken English walnuts, hickory nuts, or +pecans. Mix with Mayonnaise made without mustard, fill the grapefruit +shells, and serve on lettuce. + + +GRAPEFRUIT SALAD--II + +Mix the pulp of three grapefruits and one large orange with two sliced +bananas and half a cupful of maraschino cherries. Serve with French +dressing made with lemon-juice or orange-juice, or Mayonnaise made +without mustard and whitened with whipped cream. Garnish with white +grapes, or add peeled and seeded white grapes to the salad. + + +GRAPEFRUIT SALAD--III + +Mix the pulp of one grapefruit with two cupfuls of diced apples and +serve on lettuce with French dressing made with the grapefruit juice. +Or, mix the drained grapefruit pulp with broken English walnuts and +serve in the shell with French dressing made of the juice, or +Mayonnaise made without mustard. Garnish either salad with white +grapes and nuts. + + +MACEDOINE SALAD--I + +Mix peeled and seeded white grapes with equal quantities of +strawberries, raspberries, sliced bananas, oranges, and pineapples, +any or all. Serve with French dressing made with wine, or Mayonnaise +made without mustard, adding whipped cream if desired. + + +MACEDOINE SALAD--II + +Mix sliced bananas with maraschino cherries and season with sherry, or +mix pineapple, oranges, white grapes, and plums, and season with white +wine. Serve on lettuce with French dressing made with lemon-juice, or +Mayonnaise made without mustard and whitened with whipped cream. + + +MACEDOINE SALAD--III + +Mix shredded pineapple and apples with finely cut strawberries, +bananas, cherries, peeled and seeded white grapes, and bits of orange +pulp. Add chopped almonds or peanuts and serve with French dressing +made with lemon-juice. + + +ORANGE SALAD--I + +Mix sliced oranges and bananas with broken English walnuts and serve +on lettuce with Mayonnaise made without mustard and whitened with +whipped cream. Or, use oranges, bananas, pineapple, and peeled and +seeded white grapes. + + +ORANGE SALAD--II + +Mix shredded pineapple, sliced bananas, orange pulp, and maraschino +cherries. Season with sherry and serve on lettuce with Mayonnaise made +without mustard and whitened with whipped cream. The cherries and +bananas may be omitted. + + +ORANGE SALAD--III + +Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and +serve with French dressing made with lemon-juice, or with Mayonnaise +made without mustard. + + +ORANGE SALAD--IV + +Arrange sliced oranges on lettuce and sprinkle with blanched and +broken English walnuts. A little chopped celery may be added. Serve +with Mayonnaise made without mustard and whitened with whipped cream. + + +PEACH SALAD--I + +Peel and split ripe peaches, cover thickly with chopped almonds, and +serve on lettuce with French dressing made with orange juice, or +Mayonnaise made without mustard and whitened with whipped cream. + + +PEACH SALAD--II + +Mix finely cut peaches with sliced bananas and serve on lettuce with +Mayonnaise made without mustard and whitened with whipped cream. + + +PEAR SALAD + +Mix sliced pears with chopped candied ginger and serve on lettuce with +Mayonnaise made without mustard and mixed with a little whipped cream. + + +PINEAPPLE SALAD--I + +Cut off the top of a ripe pineapple and scoop out the pulp carefully. +Cut it fine, mix with sliced bananas and stoned cherries, and with +stiff Mayonnaise made without mustard. Fill the pineapple shell and +put on the top. Pass with it Mayonnaise whitened with whipped cream. + + +PINEAPPLE SALAD--II + +Mix shredded pineapple with finely cut celery and broken English +walnuts. Serve on lettuce with Mayonnaise made without mustard and +whitened with whipped cream. + + +PINEAPPLE SALAD--III + +Mix shredded pineapple with peeled and quartered tomatoes, figs soaked +in sherry and cut into dice, and broken English walnut meats. Serve +ice cold on lettuce with Mayonnaise made without mustard and whitened +with whipped cream. + + + + +_EGG SALADS_ + + +EGG SALAD--I + +Mix finely cut celery with the shredded whites of hard-boiled eggs. +Mash the yolks to a smooth paste with sardines, moistening with oil, +and shape into balls. Serve on lettuce with Mayonnaise, using the +balls as a garnish. + + +EGG SALAD--II + +Arrange quartered hard-boiled egg on lettuce and pour over Mayonnaise +mixed with salmon which has been rubbed to a smooth paste with a +little oil. Caviare, sardines, or anchovy paste may be used instead of +the salmon. + + +EGG SALAD--III + +Cut fine three hard-boiled eggs and four stalks of celery. Serve on +lettuce with French dressing or Mayonnaise. + + + + +_CHEESE AND NUT SALADS_ + + +CHEESE SALAD--I + +Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub +a salad bowl with cut garlic and fill with chickory or endive. Add the +cheese balls and quartered hard-boiled eggs, with onion-juice to +season. Serve with French dressing. + + +CHEESE SALAD--II + +Mix cottage cheese with chopped olives and make to a smooth paste with +oil and lemon-juice, seasoning with salt and paprika. Shape into balls +and serve on lettuce or endive with French or Mayonnaise dressing. +Garnish with olives. + + +CHEESE SALAD--III + +Mix one cupful of broken American cheese, three Neufchatel cheeses cut +into small pieces, ten olives or pimolas sliced, and three finely cut +pimentos. Season with salt and paprika, moisten with cream, and serve +on lettuce with French dressing to which grated horseradish has been +added. Garnish with pimentos cut in fancy shapes. + + +CHEESE SALAD--IV + +Mix two cream cheeses to a smooth paste with chopped nuts and minced +parsley and roll into small balls. Arrange in nests of crisp lettuce +and serve with Mayonnaise. + + +NUT SALAD + +Mix equal parts of finely cut celery and apple with half the quantity +of broken nuts, using almonds, peanuts, pecans, walnuts, or salted +almonds or peanuts. Serve on lettuce with Mayonnaise made without +mustard. + + +ALMOND SALAD + +Stone and chop six olives. Add half a cupful of blanched almonds cut +fine and half a cupful of finely cut celery. Serve on lettuce with +Mayonnaise from which the mustard may be omitted, and to which a +little whipped cream may be added. + + +CHESTNUT SALAD--I + +Shell and blanch large chestnuts and cook until soft. Cool and serve +on lettuce with French dressing made with lemon-juice, or with +Mayonnaise made without mustard. Serve very cold. Broken English +walnuts may be added if desired. + + +CHESTNUT SALAD--II + +Shell, blanch, and boil until tender one pint of chestnuts. Drain, +cool, and serve on lettuce with French dressing made with +lemon-juice. Dust with hard-boiled egg yolks rubbed through a sieve, +and garnish with shredded whites. + + +CHESTNUT SALAD--III + +Mix boiled chestnuts with bananas and oranges, or English walnuts with +cheese and celery, or with apples and figs, or with cream cheese and +figs, or pecans with apples, celery, and cream cheese. Serve with +French dressing made with wine or lemon-juice or with Mayonnaise made +without mustard and whitened with whipped cream. + + +PEANUT SALAD + +Chop peanuts fine and mix to a smooth paste with Mayonnaise. Spread on +sliced tomatoes or fill tomato-shells and serve on lettuce. + + +PECAN SALAD + +Mix half a cupful each of broken pecans and chopped olives with one +and one-half cupfuls of finely cut celery, and half of a red or green +pepper chopped fine. Serve on lettuce or in pepper-shells with +Mayonnaise. + + +WALNUT SALAD--I + +Mix equal quantities of finely cut celery and broken English walnuts +or pecans and marinate in French dressing. Serve in a border of +shredded lettuce and pass Mayonnaise if desired. + + +WALNUT SALAD--II + +Mix two cupfuls of finely cut celery with the grated rind of an orange +and a dozen chopped walnut meats. Mix with stiff mayonnaise made +without mustard and serve in apple shells, adding some of the apple +pulp if desired. Serve on lettuce and pass mayonnaise. + + + + +SIMPLE DESSERTS + + +BLANC MANGE + +Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed +smooth with a little of it. Add a teaspoonful of salt, and sugar and +flavoring to taste. Mould, chill, and serve with a sauce made of a +cupful of jam or jelly thoroughly mixed with the whites of three eggs +beaten to a stiff froth. + + +ALMOND BLANC MANGE + +Thicken a quart of boiling milk with three tablespoonfuls of +cornstarch rubbed smooth with a little cold milk. Add four +tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon +extract. When smooth and thick, add half a cupful or more of split +blanched almonds, mould, chill, and serve with whipped cream, +sweetened and flavored to taste. + + +CHERRY BLANC MANGE + +Stone a quart of cherries and stew, sweetening heavily. Thicken with +one level tablespoonful of cornstarch rubbed smooth with a little +cold water, and cook until smooth and thick, stirring constantly. +Mould, chill, and serve with sugar and cream. Other fruits may be used +in the same way. + + +CHOCOLATE BLANC MANGE + +Thicken a quart of milk with four level tablespoonfuls of cornstarch +rubbed smooth with a little of it, add a pinch of salt, a teaspoonful +of vanilla, sugar to taste, and a square of bitter chocolate grated +and cooked to a smooth paste in a little boiling water. Cook, while +stirring, until smooth and thick, mould, chill, and serve with custard +or whipped cream. + + +CREAM BLANC MANGE + +Thicken one and one-half cupfuls of milk with two tablespoonfuls of +cornstarch rubbed smooth with a little milk and add two tablespoonfuls +of sugar and the stiffly beaten whites of two eggs. Take from the +fire, flavor to taste, mould and chill. Make a custard of one and +one-half cupfuls of milk, the beaten yolks of two eggs, two +tablespoonfuls of sugar, and flavoring to taste. Serve with the +custard poured around the pudding. + + +COFFEE BLANC MANGE + +Mix a cupful of very strong coffee with two cupfuls of boiling cream, +sweeten to taste and add half a package of gelatine which has been +soaked and dissolved. Mould, chill, and serve with whipped cream. + + +FRUIT BLANC MANGE + +Heat a quart of milk in a double boiler with half a cupful of cream +and flavoring to taste. Add a package of gelatine which has been +soaked and dissolved, and mould in layers, alternating with preserves +or jam or crushed and sweetened fresh fruit. Chill and serve with a +border of the fruit. Cover with whipped cream if desired. Cherries, +peaches, strawberries, bananas, or pineapples may be used. + + +PEACH BLANC MANGE + +Thicken two cupfuls of boiling milk with one tablespoonful of +cornstarch rubbed smooth with a little cold water. Add two +tablespoonfuls of sugar, boil for five minutes, while stirring, take +from the fire, add a tablespoonful of butter and the yolks of four +eggs well-beaten. Butter a baking-dish, put in a pint of canned +peaches, pour the cornstarch over and bake in a quick oven for half an +hour. Take from the fire and cover with a meringue made of the whites +of eggs beaten to a stiff froth, and sweetened to taste. Serve cold. +Apples, apricots, cherries, figs, gooseberries, plums, pears, +pineapples, quinces, rhubarb, and berries may be used in the same way. + + +VANILLA BLANC MANGE + +Sweeten a quart of boiling cream with a little syrup, add half a +package of gelatine which has been soaked and dissolved, mould, chill, +and serve with whipped cream. + + +BLUEBERRY CAKE + +Cream a tablespoonful of butter with a cupful of sugar, add an +unbeaten egg and mix thoroughly. Add a cupful of milk, and two and +one-half cupfuls of flour sifted with three teaspoonfuls of +baking-powder. Add a pinch of grated nutmeg and stir in lightly three +cupfuls of blueberries. Turn into buttered pans and bake for +thirty-five minutes in a hot oven. + + +BLUEBERRY TEA-CAKES + +Sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of +baking-powder. Work into it a tablespoonful of butter, add the yolk of +an egg beaten with half a cupful of sugar, and one cupful of milk. +Fold in the stiffly beaten white of the egg and add a heaping cupful +of blueberries, which have been dredged with flour. Bake for half an +hour in muffin pans. Sour milk may be used with half a teaspoonful of +soda instead of the baking-powder. + + +CHOCOLATE CAKE + +Beat the yolks of six eggs, add a cupful of sugar, and the grated rind +and juice of half a lemon. Sift in half a cake of grated bitter +chocolate, a teaspoonful of baking-powder, with a pinch each of +cinnamon, and clove, and enough flour to make a thin batter. Fold in +the stiffly beaten whites of the eggs and bake in layer-cake pans. Put +together with currant jelly. Ice with frosting made of a beaten egg, a +cupful of powdered sugar, and half a teaspoonful of vanilla. + + +CHOCOLATE CREAM CAKE + +Cream half a cupful of butter with one cupful of sugar, add the +stiffly beaten whites of four eggs, and sift in one and one-half +cupfuls of flour with a teaspoonful of baking-powder. Flavor with +vanilla. Bake in a square tin. Boil one and one-half cupfuls of sugar +with half a cupful of milk until the syrup makes a soft ball when +dropped in cold water. Flavor with vanilla, stir until thick, spread +on the cake and pour melted chocolate on top. + + +COCOANUT CAKE + +Cream half a cupful of butter with two cupfuls of sugar, add the +beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of +milk and four cupfuls of flour sifted with a teaspoonful of soda and +two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of +the eggs, add a cupful of shredded cocoanut soaked soft in milk, and +bake in a moderate oven. Spread with boiled frosting, sprinkling +thickly with grated cocoanut. + + +CREAM CAKE + +Beat three eggs with one and one-half cupfuls of powdered sugar, add +a tablespoonful of lemon-juice and half a cupful of cold water. Sift +in two cupfuls of flour and two teaspoonfuls of baking-powder. Bake in +layer-cake tins. Heat one and one-half cupfuls of milk in a double +boiler. Beat together one tablespoonful of flour, two-thirds cupful of +sugar, two eggs, and a pinch of salt. Add gradually to the boiling +milk, stir, and cook for fifteen minutes. Flavor to taste, cool, and +put the cake together with the filling. Ice with any preferred +frosting. + + +COFFEE CREAM CAKE + +Cream together half a cupful of butter and a cupful of sugar. Add half +a cupful of milk and sift in half a cupful of cornstarch, one and +one-fourth cupfuls of flour, half a teaspoonful of cream tartar and a +pinch of soda. Fold in the stiffly beaten whites of three eggs and +bake in buttered layer-cake tins for half an hour. Cook in a +double-boiler one cupful of milk, one cupful of strong coffee, and a +cupful of sugar. Thicken with the yolks of three eggs and three +tablespoonfuls of flour rubbed smooth with a little cold milk. Stir +while cooking. Take from the fire, add two tablespoonfuls of butter, +and cool. Spread between the layers and ice with confectioner's sugar +moistened with coffee. + + +CREAM PUFFS + +Bring to the boil one cupful of water, half a cupful of lard or +butter, and a pinch of salt. Add enough sifted flour to make a smooth +thick paste, sifting it in gradually and stirring it constantly. Take +from the fire and add one at a time five unbeaten eggs, beating +thoroughly each time. Drop by spoonfuls on a buttered tin sheet and +bake for twenty minutes in a moderate oven. Thicken a pint of milk and +two beaten eggs in a double-boiler with half a cupful of sifted flour +rubbed smooth with a little cold milk. Sweeten and flavor to taste. +When the puffs are cold, split with a sharp knife and fill with the +cream. Sprinkle the puffs with powdered sugar and serve. + + +DEVIL'S FOOD CAKE + +Boil together until thick one-half cupful each of grated chocolate, +milk, and sugar, then cool. Cream one-half cupful of butter with a +cupful of brown sugar, add two eggs well-beaten, two-thirds cupful of +milk, and a teaspoonful of vanilla. Add the cooked mixture and sift in +two cupfuls of flour with a heaping teaspoonful of baking-powder. Bake +in layers and put together with chocolate frosting or boiled frosting. + + +FIG LOAF CAKE + +Cream a cupful of butter with two cupfuls of brown sugar, add four +eggs well-beaten, one teaspoonful each of cinnamon and nutmeg, half a +teaspoonful of powdered cloves, and a cupful of water. Sift in three +cupfuls of flour with two teaspoonfuls of baking-powder and add half +a pound of finely cut figs and two cupfuls of raisins, dredging the +fruit with flour. Bake for two hours in a moderate oven. + + +FRUIT CAKE + +Cream a cupful each of butter and sugar, add the yolks of four eggs +well-beaten, a pinch of grated nutmeg, and a cupful of flour sifted +with a teaspoonful of baking-powder. Fold in the stiffly beaten +whites, add half a cupful each of currants and blanched and shredded +almonds, and, gradually, half a cupful of sherry. Put into a buttered +tin in layers, alternating with shredded candied orange-peel and +citron. Bake in a moderate oven for three hours and ice with boiled +frosting. + + +HONEY TEA-CAKE + +Mix one cupful of honey, half a cupful of sour cream, two eggs +well-beaten, half a cupful of butter, melted, and two cupfuls of flour +sifted with half a teaspoonful of soda and a teaspoonful of cream +tartar. Bake for half an hour in a moderate oven. + + +MARGUERITES + +Blanch and chop a pound of almonds and mix to a stiff paste with the +stiffly beaten whites of two eggs. Beat the white of another egg to a +stiff froth and add enough powdered sugar to make a thick icing. +Spread crackers with the icing, then with the chopped nuts, and bake +golden brown in a cool oven. + + +NUT CAKE + +Cream a cupful each of butter and sugar, add two eggs well-beaten, a +cupful of milk, a teaspoonful of vanilla, and two cupfuls of flour +sifted with two teaspoonfuls of baking-powder. Add a cupful each of +blanched and chopped nuts and stoned raisins dredged with flour and +bake in a deep buttered pan in a moderate oven. + + +RASPBERRY TEA-CAKE + +Beat together one cupful of sugar and one tablespoonful of butter, +melted, add two eggs well-beaten, a pinch of salt, a grating of +nutmeg, one cupful of milk, and two cupfuls of flour sifted with three +teaspoonfuls of baking-powder. Bake in two layers and put together +with butter and raspberry jam. Serve hot. + + +SPICE CAKE + +Beat an egg and add to it two-thirds cupful each of sugar, melted +butter, and molasses. Add a cupful of milk in which a teaspoonful of +soda has been dissolved, and sift in two and one-half cupfuls of flour +with a teaspoonful of cream tartar. Add a tablespoonful each of +lemon-juice and mixed spice, turn into a shallow pan, and bake for +twenty minutes in a moderate oven. + + +SPONGE CAKE + +Mix two beaten eggs with a cupful of sugar, add one-third cupful of +water, a teaspoonful of lemon or vanilla, and fold in lightly one +cupful of flour sifted with a teaspoonful of baking-powder. Bake in a +square pan. + + +TEA-CAKE + +Cream a tablespoonful of butter with a cupful of sugar, add one egg +well-beaten and three-fourths cupful of milk. Add three-fourths cupful +of currants or raisins which have been dredged with flour and sift in +one and one-half cupfuls of flour and a teaspoonful of baking-powder. +Bake in a buttered tin or in patty-pans. + + +CHARLOTTE RUSSE + +Line charlotte-russe moulds or dessert glasses with lady-fingers, +split and trimmed to fit. Fill with cream whipped solid and sweetened +and flavored to taste. + + +ALMOND CHARLOTTE RUSSE + +Arrange six small sponge cakes in a serving-dish and spread thinly +with jelly or jam. Stick blanched and split almonds into the cake and +pour over a custard made of a cupful of milk and two tablespoonfuls of +sugar, thickened with one egg well-beaten. Flavor with almond. + + +APPLE CHARLOTTE + +Steam a quart of sliced sour apples until soft. Put into a baking-dish +with alternate layers of bread crumbs, sprinkling the apples with +sugar and cinnamon. Have crumbs on top. Beat the yolk of an egg with +two cupfuls of milk, add two tablespoonfuls of melted butter, a pinch +of salt, and two eggs well-beaten. Pour over the apples, bake until +the milk is absorbed, and serve with sugar and cream. + + +BLACKBERRY CHARLOTTE + +Make a boiled custard with one quart of milk, the yolks of six eggs, +three-fourths cupful of sugar, and grated lemon peel to flavor. Line a +serving-dish with slices of sponge cake dipped in cream and fill with +alternate layers of cakes and blackberries crushed and sweetened. Pour +the cold custard over, cover with meringue, and decorate with +blackberries. + + +CREAM CHARLOTTE + +Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, +sweetening and flavoring to taste and adding one-half package of +soaked and dissolved gelatine. Pour into the mould, chill, and serve. + + +COFFEE CHARLOTTE + +Thicken a cupful of milk with the yolks of four eggs beaten with a +cupful of sugar and add a cupful of very strong coffee. Add half a +package of gelatine which has been soaked and dissolved, and when cool +but not set, fold in two cupfuls of cream whipped solid. Turn into a +mould lined with lady-fingers, chill, and serve. + + +ORANGE CHARLOTTE + +Soak and dissolve half a package of gelatine, using as little water as +possible. Add the juice of a lemon, one cupful each of sugar and +orange-juice, and a little of the grated orange peel. When cool but +not set, fold in a pint of cream whipped solid and turn into a mould +lined with slices or sections of oranges. + + +PEACH CHARLOTTE + +Rub through a sieve enough canned peaches to make a cupful. Add the +juice of a lemon, a cupful of sugar and half a package of gelatine +which has been soaked and dissolved in as little water as possible. +When cool but not set, fold in the stiffly beaten whites of three +eggs, mould, chill, and serve with whipped cream. Pears or other +fruits may be used in the same way. + + +VICTORIA CHARLOTTE + +Trim the frosting from a loaf of angel-food and cut it into squares. +Arrange in a serving-dish, cover with split marshmallows, minced +candied fruit, and chopped nuts, and pile high with whipped cream +sweetened and flavored to taste. + + +APPLE COBBLER + +Sift together four cupfuls of flour, two heaping teaspoonfuls of +baking-powder, one teaspoonful of salt, and one tablespoonful of +sugar. Work into it half a cupful of butter and add enough milk to +make a dough that will roll. Line a deep buttered baking-dish with the +dough rolled thin, fill with peeled, cored, and quartered apples +sweetened and sprinkled with spice, cover the pan with the rest of the +dough rolled into a crust, and steam for two hours and a half, or +bake. Serve with a sauce made of syrup thickened with cornstarch, +seasoned with lemon-juice, grated peel, butter, and grated nutmeg or +other spice. Apricots, plums, and peaches or berries may be used in +the same way. + + +FRUIT COBBLER + +Fill a deep buttered baking-dish with fresh or stewed fruit--apples, +peaches, apricots, rhubarb, plums, or gooseberries being commonly +used--and cover with a crust made as follows: Sift together two +cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it +half a cupful of butter and add one egg beaten with a cupful of milk. +Spread over the fruit which has been previously sweetened to taste and +bake until the crust is done. Serve either hot or cold with cream or +any preferred sauce. + + +COMPOTE OF APPLES + +Peel and core the apples and cook until soft in syrup to cover, +flavoring with lemon or spice if desired. Drain, fill the cores with +jelly, reduce the syrup by rapid boiling, pour around the apples and +chill. At serving time cover with whipped cream and sprinkle with +chopped nuts. + + +COMPOTE OF FIGS + +Soak a pound of figs over night in cold water to cover, and simmer +over a slow fire until tender. Add half a cupful of sugar and the +juice of half a lemon. Turn into a serving-dish, cool, and cover with +whipped cream slightly sweetened and flavored with vanilla. + + +ALMOND CREAM + +Soak and dissolve a package of gelatine. Make a custard of six cupfuls +of milk, four eggs well-beaten, a pinch of salt, and a few drops of +almond extract. Add two-thirds cupful of sugar, and, when cool, the +gelatine. Add a few blanched and shredded almonds, mould and chill. + + +APPLE CREAM + +Peel, core, and quarter six or eight apples and cook until soft in a +thin syrup to cover, flavoring the syrup with lemon-juice and spice. +Drain, reduce the syrup by rapid boiling, pour over the apples, +arrange in a serving-dish, and chill. Cover with whipped cream just +before serving. + + +BANANA CREAM + +Peel five bananas and rub through a sieve with five tablespoonfuls of +powdered sugar and a tablespoonful of lemon-juice. Add half a package +of gelatine which has been soaked and dissolved in a little milk, and +when cool, but not set, fold in a cupful of cream whipped solid. +Mould, chill, and serve with whipped cream. + + +BAVARIAN CREAM + +Soak half a package of gelatine in a cupful of cream and dissolve by +gentle heat. Rub through a sieve enough canned or fresh fruit to make +a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a +cupful of cream solid and when the fruit mixture is cool but not set, +fold it gradually into the cream. When it begins to stiffen, mould, +chill, and serve with whipped cream if desired. Observing the same +proportions, Bavarian Creams may be made of apples, apricots, bananas, +cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, +plums, huckleberries, oranges, pears, peaches, pineapple, quinces, +raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, +coffee,--indeed almost anything. When almonds are used, a little more +cream should be added. There should be one cupful of cream and +gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp. +Half a cupful of chocolate dissolved in a little cold water and cooked +to a paste will be sufficient. In using coffee or maple syrup put in +only enough to flavor. Pineapple Bavarian Cream should be served as +soon as possible after making, as the pineapple contains a ferment +which softens the gelatine. + + +CHESTNUT CREAM + +Peel, boil, drain, and mash thirty large fresh chestnuts. Rub through +a sieve and cook for ten minutes with half a cupful each of sugar and +water. Arrange in a circle on a serving-dish and fill the centre with +whipped cream sweetened and flavored to taste. + + +GINGER CREAM + +Add a package of soaked gelatine to a cupful of hot milk and dissolve +by gentle heat. Whip a cupful of cream solid, sweetening with powdered +sugar, add a tablespoonful of ginger syrup, a few drops of essence of +ginger, and a little preserved ginger chopped very fine. When the +gelatine is cool but not set, fold in the cream carefully and beat +until it begins to stiffen. Mould and chill. Serve with whipped cream +flavored with ginger syrup. + + +ITALIAN CREAM + +Mix two cupfuls of cream, two-thirds cupful of sugar, and two +wineglassfuls of white wine. Add the juice of two lemons, a little of +the grated peel, and a package of gelatine which has been soaked in +cold water and dissolved in a pint of hot cream. Mould and chill. Nuts +or candied or preserved fruit may be added if desired. + + +MACAROON CREAM + +Thicken a pint of cream with one tablespoonful of cornstarch rubbed +smooth with a little cold milk. Stir while cooking. Cool, flavor with +vanilla, and pour over macaroons arranged in a serving-dish. Chill and +garnish with bits of bright jelly or candied fruit. + + +MARSHMALLOW CREAM + +Cut marshmallows into quarters and mix with whipped cream sweetened +and flavored to taste. Serve in dessert glasses and sprinkle with +chopped nuts or garnish with marshmallows or candied cherries. + + +ORANGE CREAM + +Heat in a double boiler the juice of six oranges and the grated rind +of two. Add to it one cupful of sugar and half a package of gelatine +which has been soaked and dissolved. Take from the fire, add the +well-beaten yolks of six eggs, and stir until cool. When cool but not +set, fold in two cupfuls of cream whipped solid. Mould and chill. + + +PEACH CREAM + +Mash through a sieve enough fresh peaches to make a cupful. Whip a +cupful of cream solid, add two tablespoonfuls of powdered sugar and +the peach pulp. Serve immediately in dessert glasses. Other fruits may +be used in the same way. + + +PINEAPPLE CREAM + +Drain the juice from a pint can of pineapple and add to it the juice +of one orange. Season with grated lemon-peel and add half a package of +soaked gelatine. Heat over boiling water until the gelatine is +dissolved. Take from the fire and when cool, but not set, fold in +gradually one cupful of cream whipped solid and the pineapple cut +fine. Mould and chill. + + +RASPBERRY CREAM + +Rub a pint of raspberries through a sieve, sweeten to taste, and add a +package of gelatine which has been soaked and dissolved in a cupful or +more of water. Mix in a few drops of vanilla and when cool, but not +set, fold in a cupful of cream whipped solid. Mould, chill, and serve +with whipped cream. + + +SPANISH CREAM + +Soak half a package of gelatine in cold water to cover, and dissolve +by gentle heat. Beat together the yolks of three eggs, three +tablespoonfuls of sugar, and a pinch of salt. Pour into a double +boiler, add a pint of hot milk and cook until thick, stirring +constantly. Take from the fire, add the dissolved gelatine and fold in +the stiffly beaten whites of the eggs. Mould, chill, and serve with +any preferred sauce. + + +TAPIOCA CREAM + +Soak half a cupful of tapioca over night in cold water and cook until +soft in a double boiler with a quart of milk and a pinch of salt. Add +the yolks of four eggs beaten with a cupful of sugar, cook for ten +minutes, then fold in the stiffly beaten whites of the eggs, and +flavor to taste. Turn into a serving-dish, cool, and drop a few +teaspoonfuls of currant jelly upon the pudding when serving. Three +eggs may be used instead of four. + + +APPLE CUSTARD + +Sweeten four cupfuls of stewed and mashed apples with half a cupful of +sugar, two tablespoonfuls of butter, and the juice and grated rind of +a lemon. Add half a cupful of water, two eggs well beaten, and two +cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a +cup of milk, heat well, turn into a buttered baking-dish, and bake for +forty minutes in a moderate oven. Serve with Hard Sauce or with sugar +and cream. + + +CARAMEL CUSTARD + +Brown half a cupful of sugar, add half a cupful of hot water, and +simmer for fifteen minutes. Add to a pint of milk beaten slightly with +four eggs and a pinch of salt; turn into a baking-dish and bake in a +slow oven for forty minutes. Serve cold. + + +CHOCOLATE CUSTARD + +Dissolve four heaping tablespoonfuls of grated bitter chocolate in a +quart of hot milk. Add the yolks of six eggs beaten with a cupful of +sugar and a teaspoonful of vanilla, take from the fire, pour into +custard cups, set into a baking-dish, with an inch of hot water and +bake slowly until set. Cover with meringue, return to the oven until +puffed and brown, and serve cold. + + +COFFEE CUSTARD + +Thicken six cupfuls of boiling milk with the yolks of eight eggs +beaten with eight tablespoonfuls of sugar, and add a cupful of strong +black coffee. Strain into custard cups, put into a pan of water to +reach to half their height, and simmer for twenty minutes. Serve cold. + + +CREAM CUSTARD + +Heat a cupful of cream with two tablespoonfuls of sugar, boil for +fifteen minutes, and flavor to taste. Take from the fire, fold in the +stiffly beaten whites of four eggs and chill. Or, put into a +baking-dish, sprinkle with sugar, bake until puffed and brown and +serve hot. + + +FRENCH CUSTARDS + +Add to a pint of rich boiled custard half a cupful of blanched chopped +almonds and a little shredded citron. Serve cold. + + +MAPLE CUSTARD + +Beat five eggs with a tablespoonful of flour, a cupful of maple sugar +and a pinch each of salt and grated nutmeg. Mix with three pints of +warm milk, turn into a baking-dish or custard cups, set the dish into +a pan of hot water and bake in a moderate oven until the custard is +set. + + +MARQUISE CUSTARD + +Thicken four cupfuls of boiling milk with the beaten yolks of eight +eggs and the whites of five, adding a pinch of salt, and sugar and +flavoring to taste. Cool, turn into a serving-dish, and beat the +whites of three eggs to a standing froth. Beat into the whites four +tablespoonfuls of raspberry or strawberry jam and drop by +tablespoonfuls upon the custard. Serve immediately. + + +NUT CUSTARD + +Beat the yolks of four eggs with two cupfuls of milk, add half a +package of soaked gelatine, dissolve by gentle heat, add sugar to +taste, and strain. Add half a cupful of chopped nuts, stir until it +begins to stiffen, then mould and chill. + + +RASPBERRY CUSTARD + +Beat together the yolks of two eggs, two cupfuls of milk, two +tablespoonfuls of sugar, and a tablespoonful of cornstarch, rubbed +smooth with a little milk. Cook slowly in a double boiler until +smooth and thick, stirring constantly. Put a pint of red raspberries +into a serving-dish, mash lightly with a spoon, sprinkle with powdered +sugar, pour over the custard and cool. Make a meringue of the beaten +whites and a tablespoonful of powdered sugar and tint it pink with +berry juice. Spread over the custard and serve. Other fruits may be +used in the same way. + + +RICE CUSTARD + +Mix a pint of milk with a cupful of cream, a heaping tablespoonful of +ground rice, two tablespoonfuls of rose-water, and half a cupful of +sugar. Bring to the boil, stirring constantly, take from the fire, add +the beaten yolks of three eggs, turn into a serving-dish, sprinkle +with powdered sugar and grated nutmeg, and chill. + + +DOUGHNUTS + +Cream one cupful of butter with two cupfuls of brown sugar, add six +eggs well-beaten, half a cupful of milk, and enough flour with +baking-powder to make a moderately stiff dough. Roll thin, cut out, +and fry in deep fat. Drain, and sprinkle with powdered sugar. + + +APPLE DUMPLINGS + +Rub a tablespoonful of lard into a pint of flour sifted with a pinch +each of salt and soda and a teaspoonful of cream tartar. Mix to a +stiff dough with milk, roll thin, cut into squares, and put in the +centre of each a peeled and cored sour apple. Fill the cavity with +butter and sugar creamed together and season lightly with spice. Wrap +the dough around the apple, pinching firmly, and steam or bake. Serve +hot with sugar and cream or Hard Sauce. + + +PEACH DUMPLINGS + +Peel and stone peaches, enclose in pastry, brush with beaten egg, and +bake. Serve either hot or cold with sugar or sweet sauce. Pears or +almost any other fruit may be used in the same way. + + +FRITTER BATTER + +Beat one egg light, add a cupful of milk and one cupful of flour which +has been sifted with a teaspoonful of baking-powder and a pinch of +salt. Beat hard for three minutes, then dip prepared fruit into the +batter and fry brown in deep fat. + + +APPLE FRITTERS + +Peel, core, and quarter small apples, sprinkle with sugar and nutmeg, +dip in fritter batter, fry in deep fat, drain, and serve with any +preferred sauce. Other fruits may be used in the same way. Sprinkle +with powdered sugar if desired. + + +VIENNA FRITTERS + +Cut stale sponge cake into thin rounds and fry in butter. Drain, +spread with jam or jelly, and serve with cream. + + + + +_FROZEN DAINTIES_ + + +APRICOT ICE + +Rub through a sieve enough peeled apricots to make a cupful, sweeten +with syrup, add two cupfuls of water, and, if desired, the white of +one or two unbeaten eggs. Freeze. Canned apricots may be used. + + +BANANA ICE-CREAM + +Heat a pint of cream in a double boiler with a cupful of sugar and +stir until dissolved. Cool, add eight bananas mashed through a sieve, +add another pint of cream, and freeze. + + +CAFE PARFAIT + +Thicken a cupful each of milk and strong coffee with the yolks of +eight eggs beaten with ten tablespoonfuls of sugar. Cool, strain, and +fold in a cupful of cream whipped solid. Turn into a mould and bury in +ice and salt for four hours. + + +CARAMEL ICE-CREAM + +Cook half a cupful of sugar until dark brown with a tablespoonful of +water, stirring constantly. Heat a quart of milk with half a cupful of +sugar and thicken, while stirring, with three small spoonfuls of +cornstarch rubbed smooth with a little cold water. Add a pinch of +salt, three eggs well-beaten, and the caramel. Bring to the boil, +strain, cool, and freeze. Chopped nuts may be added if desired. + + +CEYLON ICE + +Make a quart of strong Ceylon tea, sweeten heavily while hot, and add +the juice of a lemon. Cool, strain, freeze, and serve in glasses. + + +CHERRY ICE + +Stone a pound of black cherries and cut into bits. Sweeten the juice +heavily with syrup, add the juice of half a lemon and three cupfuls of +water, and freeze. If a pink ice is desired, add the unbeaten whites +of one or two eggs. + + +CHOCOLATE ICE-CREAM + +Scald six cupfuls of cream with sugar to sweeten heavily and add half +a cake of chocolate grated. Add also a package of soaked and dissolved +gelatine, and two teaspoonfuls of vanilla. Strain and freeze. + + +COFFEE ICE-CREAM + +Mix two cupfuls of cream with one cupful of very strong coffee, +sweeten heavily, add the unbeaten white of an egg, and freeze. + + +GRAPE ICE-CREAM + +Cook a cupful of grape juice to a thick syrup with a cupful of sugar, +mix with two cupfuls of cream, and freeze. The cream will be lavender +in color. A little less sugar may be required for some tastes. + + +LEMON ICE + +Mix two cupfuls of lemon-juice with three cupfuls of water and sweeten +heavily with thick syrup. Freeze. The unbeaten whites of two eggs may +be added if a frothy ice is desired. + + +LEMON ICE-CREAM + +Make a syrup of a cupful of sugar, half a cupful of water, and the +juice and grated rind of two lemons. Strain, add to three pints of +cream, and freeze. + + +MACAROON ICE-CREAM + +Dry half a pound of macaroons in the oven, cool, roll, and sift. Mix +with cream, allowing three cupfuls of cream to each cupful of crumbs. +Sweeten heavily and freeze. + + +MAPLE ICE-CREAM + +Mix a cupful of maple syrup with two cupfuls of cream and freeze. A +beaten egg may be added. + + +ORANGE SHERBERT + +Mix two cupfuls of orange juice, the grated yellow rind of an orange, +and the juice of a lemon. Add two cupfuls of sugar and four cupfuls of +water, let stand for two hours and freeze. + + +PEACH ICE-CREAM + +Peel and mash through a sieve enough peaches to make two cupfuls. Add +a cupful and a half of sugar and a few drops of lemon or almond +extract. Let the fruit stand for an hour, then add a quart of cream, +and freeze. + + +RASPBERRY ICE + +Mix three cupfuls of raspberry-juice, with one cupful of water +sweetened heavily and add if desired the juice of half a lemon. Let +stand for an hour and freeze. Cherries, strawberries, currants, and +pineapple may be used in the same way. The unbeaten white of an egg or +two may be added. + + +STRAWBERRY ICE + +Mix two cupfuls of strawberry-juice with three cupfuls of thin syrup +and the juice of a lemon. Freeze, adding the unbeaten white of one or +two eggs, if desired. + + +STRAWBERRY ICE-CREAM + +Rub through a fine sieve enough strawberries to make a cupful, add a +cupful of sugar, the juice of a lemon, two cupfuls of cream, and +freeze. + + + + +_JELLIED DESSERTS_ + + +COFFEE JELLY + +Sweeten heavily three cupfuls of strong hot coffee and add half a +package of gelatine which has been soaked and dissolved. Mould in a +border mould and at serving-time fill the centre with whipped cream +sweetened and flavored to taste. + + +CHOCOLATE CREAM JELLY + +Melt half a cake of bitter chocolate in a quart of milk and thicken +with yolks of seven eggs beaten with ten tablespoonfuls of powdered +sugar and a teaspoonful of vanilla. Add half a package of gelatine +which has been soaked and dissolved. Strain, mould, and chill. + + +CUSTARD JELLY + +Heat a pint of milk with a pinch of soda, add a cupful of sugar, the +yolks of three eggs well-beaten, and a teaspoonful of vanilla. Cook +until smooth and thick, stirring constantly, then add half a package +of gelatine which has been soaked and dissolved. When cool but not +set, fold in the stiffly beaten whites of the eggs, mould, and chill. + + +JELLIED APRICOTS + +Rub a can of apricots through a sieve and cook to a smooth paste with +half a cupful of maraschino, the juice of two lemons, and half a +cupful of sugar, add a package of gelatine which has been soaked and +dissolved, mould, chill, and serve. + + +JELLIED FRUIT + +Cut fine two oranges and four bananas, sweeten to taste, and add a +little wine. Pour over one-half package of acidulated gelatine which +has been soaked and dissolved, and chill. Cut into squares and serve +with whipped cream or boiled custard. Other fruits may be used in the +same way. + + +JELLIED RHUBARB + +Cut a pound and a half of rhubarb into inch-lengths and cook slowly +until tender, sweetening with brown sugar. Add a package of gelatine +soaked and dissolved, using as little water as possible. Mould and +chill. + + +JELLIED WHITE CURRANTS + +Cook a pint of white currants until soft in thin syrup to cover. Add +the juice of a lemon and a package of gelatine soaked and dissolved in +two cupfuls of water. Mould, chill, and serve. + + +LEMON JELLY + +Make a strong hot lemonade, and, if desired, add a little of the +grated peel. Stiffen with gelatine which has been soaked and +dissolved, allowing half a package to each scant quart of liquid. + + +WINE JELLY + +Soak a package of gelatine in a cupful of cold water and dissolve by +gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and +chill. Coffee or fruit-juice may be used instead of the wine and the +stiffly beaten whites of four or five eggs may be folded in just +before the mixture begins to set. Strawberry, raspberry, cherry, +lemon, orange, maraschino, kirsch, chocolate, pineapple, and +numberless other jellies may be made in the same way. Fresh or +preserved fruit, small sponge cakes, or candied fruit may be moulded +in these jellies. + + +VANILLA CREAM JELLY + +Thicken a quart of boiling milk with the yolks of eight eggs beaten +with ten tablespoonfuls of powdered sugar. Strain, flavor with +vanilla, and add half a package of gelatine which has been soaked and +dissolved. Mould, chill, and serve with whipped cream. + + + + +_PIES_ + + +PLAIN PIE CRUST + +Cut together with a knife one quart of sifted flour, half a cupful +each of lard and butter, a teaspoonful of salt, and a tablespoonful of +sugar. Add gradually three-fourths cupful of ice-water, turn out on a +floured board, roll, chill, and use as desired. + + +APPLE PIE + +Make a rich crust of half a pound of butter, a pound of flour, and a +pinch of salt. Work with the fingers until it is like meal, and add +ice-water to mix. Roll out, pat into shape, and line a pie-tin with +the crust. Peel, core, and cut up good cooking apples, fill the pie, +dot with butter, sprinkle with sugar and spice, cover with the other +crust and bake. Sprinkle with powdered sugar before serving. + + +APRICOT PIE + +Cut fine a can of apricots and mix with half a cupful of sugar and the +beaten yolk of an egg. Bake with one crust, cover with meringue, and +return to the oven until puffed and brown. + + +CHOCOLATE PIE + +Line a deep pie-tin with pastry and bake. Heat a cupful of milk with +half a cupful of sugar and a teaspoonful of butter. Add two +tablespoonfuls of grated chocolate, the beaten yolks of two eggs, and +thicken with one and one-half small spoonfuls of cornstarch rubbed +smooth with a little cold milk. Cook until smooth and thick, stirring +constantly, add half a teaspoonful of vanilla, fill the pastry shell, +and cool. Serve with whipped cream. + + +COCOANUT CUSTARD PIE + +Soak half a cupful of shredded cocoanut in a cupful of milk, add two +tablespoonfuls of melted butter, one cupful of sugar, and two eggs +well-beaten. Bake with one crust, and after the pie is done, cover +with meringue and return to the oven until puffed and brown. + + +CRANBERRY PIE + +Stew cranberries in just enough water to cover until they burst. Mash, +smooth, sweeten well, turn into a pie-plate lined with pastry, lay +strips of pastry across the pie, and bake in a moderate oven. + + +CREAM PIE + +Beat together two cupfuls of milk, half a cupful of sugar, two +teaspoonfuls of flour, and the yolks of three eggs. Flavor with grated +nutmeg, vanilla, or lemon, and boil, while stirring, for twenty +minutes. Turn into a pie-tin lined with pastry which has been baked, +and bake until done. Make a meringue of the whites of the eggs and +three tablespoonfuls of powdered sugar. Spread on the pie and bake +until puffed and brown. + + +CURRANT PIE + +Line a buttered pie-tin with pastry, fill with stemmed currants, +dredge with sugar, sprinkle with flour, cover with crossbars of +pastry, and bake. + + +GOOSEBERRY PIE + +Line a deep pie-tin with pastry and fill with stewed gooseberries +sweetened to taste and flavored with grated nutmeg. Cover with crust, +bake, and sprinkle with powdered sugar in serving. + + +LEMON CREAM PIE--I + +Line a pie-tin with pastry and bake. Make a syrup of one cupful of +sugar and two-thirds cupful of water. Thicken with a teaspoonful of +flour beaten with the yolks of two eggs and add the grated rind and +juice of a lemon. Cook until smooth and thick, stirring constantly, +fill the crust, bake for five minutes, then cover with meringue and +bake until puffed and brown. + + +LEMON CREAM PIE--II + +Mix the juice of two lemons with the grated rind of one, a cupful each +of water and sugar and bring to the boil in a double-boiler. Thicken +while stirring with one tablespoonful of cornstarch rubbed smooth in a +little cold water, take from the fire, add a teaspoonful of butter, +and three eggs well-beaten. Turn into pie-tins lined with pastry and +bake. Cover with meringue and return to the oven until puffed and +brown. + + +PEACH PIE + +Line a deep pie-tin with rich pastry and fill with peeled and split +peaches. Sprinkle with two tablespoonfuls of cracker crumbs, and one +cupful of sugar, fill with cream and bake for thirty minutes. + + +PRUNE CREAM PIE + +Stew, stone, and rub through a sieve enough prunes to make a cupful of +pulp. Add one cupful of milk or thin cream, cooked with a teaspoonful +of cornstarch rubbed smooth in a little cold milk, the yolks of two +eggs well-beaten, and one-third cupful of sugar. Line a pie-tin with +pastry, fill with the mixture, and bake quickly. Cover with meringue +and brown. Serve either hot or cold. + + +PUMPKIN PIE + +Mix a pint of stewed and strained pumpkin with a pint of milk, two eggs +well-beaten, one cupful of sugar, one teaspoonful of cinnamon, +one-half teaspoonful each of ginger and nutmeg, and the grated peel +of half a lemon. Bake for half an hour with an undercrust only. + + +RHUBARB PIE + +Line a deep pie-tin with pastry and fill with chopped rhubarb stewed +soft in a little water, sweetened to taste and mixed with a +well-beaten egg. Sprinkle with flour, cover with crust, and bake. + + +STRAWBERRY PIE + +Line a pie-tin with pastry, fill with fresh strawberries, dot with +butter, sprinkle with powdered sugar, cover with crossbars of pastry, +and bake. + + +APPLE PUDDING + +Peel and grate six sour apples. Add the juice and grated rind of a +lemon, the well-beaten yolks of four eggs, and two tablespoonfuls of +butter creamed with half a cupful of sugar. Season with spice, fold in +the stiffly beaten whites of the eggs and bake in a buttered +baking-dish. Serve cold with cream. + + +APPLE SAGO PUDDING + +Soak four tablespoonfuls of sago over night in a pint of water and +cook slowly in a double boiler until transparent, adding more water if +necessary, and sugar to taste. Fill a baking-dish with peeled and +cored apples, pour the sago over them, cover and bake until the apples +are tender. Cool, and serve with sugar and cream. + + +APRICOT PUDDING + +Sweeten hot boiled rice and arrange in a border on a serving-dish. +Fill the centre with stewed apricots or canned apricots drained, and +sprinkle with grated lemon-peel. Cover with whipped cream and sprinkle +with chopped nuts. Almost any other fruit may be used instead of +apricots. + + +BALTIMORE PUDDING + +Butter a baking-dish and line it with stale sponge cake cut in thin +slices. Fill nearly full with stewed peaches or cherries, cover with +cake and spread with a meringue made of the stiffly beaten whites of +two eggs and two tablespoonfuls of sugar. Bake until puffed and brown +and serve cold with cream. + + +BIRD'S NEST PUDDING + +Peel and core eight apples and put into a buttered baking-dish, +filling the cores with brown sugar seasoned with grated nutmeg. Cover +and bake until the apples are done. Beat the yolks of four eggs, add +two cupfuls of flour sifted with three teaspoonfuls of baking-powder +and a pinch of salt, two cupfuls of milk and the stiffly beaten whites +of the eggs. Pour the batter over the apples, bake for an hour in a +moderate oven, and serve with any preferred sauce. + + +BLACKBERRY PUDDING + +Stew a quart of blackberries with sugar and pour hot over thin slices +of buttered bread, making alternate layers, and having fruit on top. +Cover with a plate, chill, and serve with sugar and cream. Cherries +and other fruits may be used in the same way. + + +BLUEBERRY PUDDING--I + +Sift together two cupfuls of flour, a pinch of salt, two heaping +teaspoonfuls of cream tartar and a teaspoonful of soda. Add a pint of +berries and enough milk to mix to a stiff batter. Turn into a buttered +mould, cover and steam for an hour and a half. Serve with a sauce made +by creaming half a cupful of butter with a cupful of sugar and two +teaspoonfuls of flour and cooking until thick with a cupful of boiling +water. Flavor with nutmeg or vanilla. + + +BLUEBERRY PUDDING--II + +Sift together three cupfuls of flour, a pinch of salt, and two +teaspoonfuls of baking-powder. Add one cupful of milk, one egg +well-beaten, and two cupfuls of blueberries. Turn into a deep buttered +mould, leaving room for the pudding to swell. Steam for two hours and +serve hot with any preferred sauce. Apples, apricots, blackberries, +cherries, currants, figs, preserved ginger, plums, oranges, peaches, +pears, pineapples, raspberries, and strawberries may be used in the +same way. + + +BREAD AND APPLE PUDDING + +Fill a buttered pudding-dish with alternate layers of thin buttered +slices of bread and sliced apples which have been peeled and cored, +seasoning the apples with sugar and spice. Add enough water to +moisten, cover and bake slowly for two hours. Serve hot or cold with +cream or Hard Sauce. + + +CABINET PUDDING + +Butter a mould and line it with raisins or currants and bits of +citron. Fill the mould nearly full with alternate layers of stale +sponge cake and candied fruit or raisins and citron. Pour over a +custard made of three eggs beaten with a pint of milk and sweetened to +taste. Put the mould in a pan of boiling water to reach to one-third +its height and bake for an hour in a moderate oven. + + +CALIFORNIA PUDDING + +Beat three eggs with one and one-half cupfuls of milk and half a +wineglassful of claret. Add a few drops of almond extract. Cook until +it thickens, stirring constantly. Put small pieces of stale sponge +cake into a baking-dish and sprinkle with chopped citron. Pour over +the custard and let stand for half an hour. Cream half a cupful each +of butter and sugar, spread over the pudding, bake for an hour, and +serve either hot or cold. + + +CARAMEL PUDDING + +Make a custard of one cupful of milk beaten with the yolks of four +eggs and the white of one, and a tablespoonful of sugar. Brown half a +cupful of sugar in an iron pan, add half a cupful of water and simmer +until it is a thick syrup. Line a mould with the caramel, turning +rapidly from side to side, strain in the uncooked custard, cover and +steam for half an hour. + + +CHERRY PUDDING + +Soak three cupfuls of stale bread crumbs until soft in milk to cover. +Add a teaspoonful of salt, a tablespoonful of sugar, grated nutmeg to +flavor, and flour to make a batter sifted with two teaspoonfuls of +baking-powder. Add three eggs well-beaten, and as many stoned cherries +as can be incorporated in the batter. Fill a buttered tin, leaving +room for the pudding to rise one-third, steam for two hours and a half +and serve hot with any preferred sauce. + + +CHOCOLATE PUDDING + +Heat two cupfuls of milk and add slowly one-half cake of grated +chocolate, one heaping tablespoonful of sugar and one tablespoonful of +cornstarch rubbed smooth with a little cold milk. Cook until smooth +and thick, stirring constantly, take from the fire, add a few drops of +vanilla, mould, chill and serve with cream and sugar. + + +CHOCOLATE CREAM PUDDING + +Cook to a smooth paste two squares of grated bitter chocolate, four +teaspoonfuls of sugar, and four tablespoonfuls of hot water. Add half +a cupful of cream and one-fourth cupful of milk. Bring to a boil, add +the yolks of two eggs beaten with a little milk, and cook until it +thickens, stirring constantly. Fold in the stiffly beaten whites, add +a pinch of salt, and vanilla or cinnamon to flavor. Cover and let +stand in a double boiler until light and spongy. Turn into a +serving-dish, sprinkle with powdered sugar, and serve cold with +whipped cream. + + +CHRISTMAS PUDDING + +Open a pint can of mince meat and add to it the yolks of six eggs +well-beaten. Add enough sifted flour to make a stiff batter and fold +in the stiffly beaten whites of the eggs. Pour into a buttered mould, +leaving room to swell, cover tightly, put into boiling water and boil +rapidly for five hours. Serve with Wine Sauce. + + +CRACKER PUDDING + +Roll six crackers to crumbs. Add a cupful of milk and the grated rind +of half a lemon and cook to a smooth paste. Add three tablespoonfuls +of softened butter, two heaping tablespoonfuls of sugar, a +tablespoonful of sherry, and four eggs well-beaten. Pour into a +buttered dish, cover and steam for half an hour. Serve with Hard +Sauce. + + +CORNSTARCH PUDDING + +Heat two cupfuls of water and thicken with three tablespoonfuls of +cornstarch rubbed smooth with a little cold water. Cook for ten +minutes, stirring constantly, add the juice and grated rind of a +lemon, half a cupful of sugar, the yolks of two eggs well-beaten, half +a cupful of milk, and two tablespoonfuls of butter. Take from the +fire, mix thoroughly, turn into a buttered baking-dish, bake for half +an hour, cover with meringue and return to the oven until puffed and +brown. Serve either hot or cold. + + +COTTAGE PUDDING + +Cream together one cupful of sugar and two tablespoonfuls of butter. +Add two eggs beaten separately and a cupful of milk. Sift in two +cupfuls of flour and three teaspoonfuls of baking-powder, beat +thoroughly, turn into a buttered baking-dish, sprinkle thickly with +powdered sugar, and bake in a moderate oven for forty minutes. Serve +hot with Lemon Sauce. + + +CURRANT PUDDING + +Fill a small buttered baking-dish with thin slices of baker's bread, +buttered, and alternate layers of fresh currants, stewed and sweetened +to taste. Have fruit on top. Cover and bake for half an hour in a +moderate oven, cool, and serve with sugar and cream. Blackberries, +blueberries, raspberries, gooseberries, and strawberries may be used +in the same way. + + +CUSTARD PUDDING + +Heat a pint of milk in a double boiler and thicken with a +tablespoonful of cornstarch rubbed smooth in a little cold milk. Add a +pinch of salt, half a cupful of sugar, half a teaspoonful of powdered +cinnamon, take from the fire, cool, and add three eggs well-beaten. +Turn into a buttered baking-dish and bake until a knife thrust into +the centre of the pudding comes out clean. Serve very cold. Any other +flavor may be used instead of cinnamon. + + +DATE PUDDING + +Chop fine one cupful of suet. Add the yolks of two eggs beaten with a +cupful of milk, a teaspoonful of cinnamon, a pinch of salt and half a +nutmeg grated. Sift in three cupfuls of flour and a teaspoonful of +baking-powder. Add a pound of washed, stoned, and and chopped dates +dredged with flour, turn into a buttered mould, and steam for three +hours. Serve hot with Hard Sauce. + + +DATE CUSTARD PUDDING + +Thicken a pint of milk with one tablespoonful of cornstarch rubbed +smooth with a little cold milk, add the yolks of three eggs +well-beaten with two tablespoonfuls of granulated sugar, and a +teaspoonful of lemon extract. Take from the fire, add a tablespoonful +of butter, turn into a buttered baking-dish, and bake brown. Cover +with chopped dates and almonds or English walnuts, then with meringue +flavored with lemon, and return to the oven until puffed and brown. +Serve cold. + + +DANISH PUDDING + +Wash a cupful of tapioca and soak it over night in six cupfuls of cold +water. In the morning cook for an hour in a double boiler, stirring +frequently. Add a pinch of salt, half a cupful of sugar, and one +cupful of jelly. As soon as the jelly is melted mould, chill, and +serve with whipped cream. + + +FARINA PUDDING + +Cook three tablespoonfuls of farina in a double boiler with a quart of +milk and a teaspoonful of salt. At the end of an hour add a cupful of +currant jelly and, if desired, a little more sugar. Mould, chill, and +serve with whipped cream. + + +FRUIT PUDDING + +Mix one cupful of chopped beef suet, one cupful of molasses, one +cupful of sour milk, one teaspoonful of salt and one-half cupful of +raisins or currants. Sift in three cupfuls of flour, one teaspoonful +of soda and half a nutmeg grated. Turn into a buttered mould and steam +for three hours. + + +FRUIT AND RICE PUDDING + +Boil a cupful of washed rice until soft in salted water to cover, and +drain. Spread upon a buttered pudding cloth and fill the centre with +preserved or fresh fruit sweetened to taste. Tie up, steam for two +hours, and serve hot with any preferred sauce. + + +GINGER PUDDING + +Mix one cupful of stale cake crumbs with a cupful of freshly grated +cocoanut. Add two cupfuls of hot sweetened cream and let stand until +the crumbs are soft. Add four eggs well-beaten and turn into a +buttered mould lined with thin slices of preserved ginger. Steam for +two hours and serve with the syrup drained from the ginger. + + +LEMON PUDDING + +Grate half a loaf of bread, pour over a cupful of boiling milk, and +cool. Add the grated peel of two lemons, half a cupful of butter +beaten to a cream, powdered sugar to sweeten, and three eggs +well-beaten. Fill a buttered baking-dish or small buttered cups and +bake for twenty minutes in a moderate oven. Serve hot with any +preferred sauce. + + +LEMON CUSTARD PUDDING + +Make a pint of Lemon Jelly and add to it the beaten yolks of four +eggs. When cool, but not set, fold in the stiffly beaten whites of the +eggs, mould, chill, and serve with sugar and cream. + + +NEW ENGLAND INDIAN PUDDING + +Sift a cupful of corn-meal slowly into four cupfuls of boiling milk +and cook in a double boiler for half an hour, stirring frequently. +Take from the fire, add a scant cupful of molasses, four cupfuls of +milk, one teaspoonful of salt, two tablespoonfuls of butter, and one +egg well-beaten. Pour into a deep earthen dish, and bake slowly for +four hours. Serve hot with Hard Sauce flavored with vanilla. + + +ORANGE PUDDING + +Peel, seed and quarter six oranges, put into a baking-dish and +sprinkle with sugar. Thicken a quart of milk with two tablespoonfuls +of cornstarch rubbed smooth with a little of it, add a pinch of salt, +a teaspoonful of butter, and the yolks of three eggs beaten with half +a cupful of sugar. Add a little grated orange peel, and cook until +smooth and thick, stirring constantly. Pour the custard over the +oranges, bake for twenty minutes, then cover with meringue made of the +beaten whites of the eggs and two tablespoonfuls of sugar, sprinkle +with sugar and bake until puffed and brown. Serve cold with cream. + + +PEACH PUDDING + +Thicken three cupfuls of boiling milk with two tablespoonfuls of +cornstarch rubbed smooth with a little cold milk. Cook until smooth +and thick, stirring constantly, then take from the fire, add a +tablespoonful of butter and the yolks of three eggs beaten to a cream +with a cupful of sugar. Drain a can of peaches, put into a +baking-dish, pour the custard over and bake for ten minutes, then +cover with meringue and return to the oven until brown. + + +PEACH BLOSSOM PUDDING + +Blanch and shred a cupful of almonds, add to a cupful of cream and +sweeten heavily. Add half a package of gelatine which has been soaked +and dissolved in as little water as possible, and a few drops of +almond extract. Tint pink with color paste and when cool but not set, +fold in a cupful of cream whipped solid. Mould, chill, and serve with +whipped cream. + + +PEACH AND RICE PUDDING + +Wash half a cupful of rice and soak it for two hours in cold water to +cover. Drain and cook in a double-boiler with two and one-half cupfuls +of milk, one cupful of sugar, and a pinch of salt. Cook for two hours, +then put into a buttered baking-dish in layers with stewed or +preserved peaches, having rice on top. Dot with butter, sprinkle with +sugar and spice, bake brown, and serve hot or cold with any preferred +sauce. + + +PINEAPPLE PUDDING + +Soak half a package of gelatine in cold water to cover, add half a +cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk +in a double boiler, add a cupful of sugar, a pinch of salt, and the +beaten yolks of six eggs. Cook until it thickens, stirring constantly, +then add three cupfuls of grated canned pineapple, bring to the boil, +take from the fire, and when cool but not set fold in the stiffly +beaten whites of the eggs. Mould, chill, and serve with whipped cream. + + +PRUNE PUDDING + +Stone a cupful of stewed prunes and rub through a sieve. Beat the +whites of five eggs to a stiff froth, add five tablespoonfuls of +powdered sugar, a pinch of cream tartar, and a few grains of salt. Add +the prunes gradually, turn into a deep buttered baking-dish, and bake +in a slow oven for twenty minutes. Serve either hot or cold, with +Boiled Custard. + + +QUINCE PUDDING + +Peel, core, and quarter five quinces and simmer until softened in +water to cover. Rub through a sieve, add a cupful of sugar and the +yolks of four eggs beaten with a pint of milk. Line a deep baking-dish +with pastry, turn in the quince, and bake for forty-five minutes. +Cover with a meringue made from the beaten whites of four eggs and six +tablespoonfuls of sugar. Return to the oven until puffed and brown and +serve cold. + + +RASPBERRY PUDDING + +Fill a buttered baking-dish with alternate layers of raspberries and +dry bread crumbs, sweetening each layer of berries with sugar. The top +layer should be crumbs. Dot with butter, sprinkle with sugar and bake +for half an hour. Serve with cream. + + +RED SAGO PUDDING + +Wash a cupful of sago and soak over night in four cupfuls of cold +water. Cook in a double boiler in the water in which it was soaked +until the sago is transparent. Add a pinch of salt, two cupfuls of +raspberry, cherry, strawberry, or currant-juice, and sugar to taste. +Cook for half an hour, turn into a wet mould, chill, and serve with +whipped cream. This pudding may be made with jelly instead of fruit +juice. Grape juice made tart with lemon-juice may also be used. + + +RICE PUDDING--I + +Wash half a cupful of rice thoroughly, soak in cold water for two +hours, and drain. Add two tablespoonfuls of sugar, a teaspoonful of +salt, a little grated nutmeg, four cupfuls of milk, and half a cupful +of raisins. Bake for two hours, stirring occasionally, then add a +cupful of milk and bake for an hour longer. Serve in the baking-dish. + + +RICE PUDDING--II + +Boil a cupful of rice in milk to cover, add two well-beaten eggs, +sugar, and flavoring to taste, with a little cream. Bake in buttered +cups and serve hot with sauce. + + +RICE PUDDING--III + +Boil a cupful of rice until tender in milk to cover, adding a pinch +each of salt and sugar, and flavoring to taste. Take from the fire, +add the yolks of three eggs well-beaten, turn into a buttered +baking-dish and cover with a meringue made of the stiffly beaten +whites of the eggs, two tablespoonfuls of sugar, and a little grated +lemon-peel. Brown in the oven and serve cold. + + +RICE AND CHERRY PUDDING + +Boil a cupful of well-washed rice with a pint of milk, a tablespoonful +each of sugar and butter, and a pinch of salt. Put into a buttered +baking-dish with alternate layers of canned cherries, pour the juice +over, sprinkle with sugar, and bake in a moderate oven. Peaches or +other fruits may be used. + + +RICE AND FRUIT PUDDING + +Cook a cupful of washed rice until soft in milk to cover, sweetening +and flavoring to taste. Take from the fire, cool, and mix with a cold +boiled custard made of a cupful of milk and the beaten yolks of four +eggs. Add half a package of gelatine which has been soaked and +dissolved and fold in half a cupful of cream whipped solid. Mould in a +border mould and fill the centre with canned apricots, peaches, +cherries, or any other fruit. + + +SAGO PUDDING + +Cook slowly for an hour two-thirds cupful of sago in a quart of salted +milk. Cool, add the yolks of four eggs well-beaten with the whites of +two, a tablespoonful of melted butter, four tablespoonfuls of sugar, +and a cupful of milk. Add a teaspoonful of vanilla and bake for half +an hour in a moderate oven. Cool, cover with meringue, and return to +the oven until puffed and brown. Serve cold. + + +SNOW PUDDING + +Heat in a double boiler two cupfuls of water, the juice of a lemon and +half a cupful of sugar. Thicken with three small spoonfuls of +cornstarch rubbed smooth with half a cupful of water. Cook for ten +minutes, take from the fire and fold in the stiffly beaten whites of +four eggs. Mould, chill, and serve with a boiled custard made of the +yolks of the eggs cooked until thick with a pint of milk, and +sweetened and flavored to taste. + + +SPICE PUDDING + +Mix half a cupful each of molasses and chopped suet with the juice and +grated rind of half a lemon, a teaspoonful of powdered cinnamon, and a +pinch of powdered clove. Dissolve half a teaspoonful of soda in half a +cupful of milk, mix, and sift in flour to make a stiff batter. Add +half a cupful of mixed raisins and currants, turn into a buttered +mould and steam for five hours. Serve with Wine Sauce or Hard Sauce. + + +SPONGE PUDDING + +Butter a baking-dish and put into it two sponge cakes soaked in +sherry. Pour over a cupful of milk beaten with two eggs and sweetened +to taste. Bake in a slow oven, turn out and serve. + + +STRAWBERRY BATTER PUDDING + +Mash a quart of strawberries slightly with two cupfuls of sugar. Make +a batter of two beaten eggs, two tablespoonfuls of melted butter, a +pinch of salt, a cupful of milk, and one and one-half cupfuls of flour +sifted with a teaspoonful of baking-powder. Butter custard cups and +fill two-thirds full with alternate layers of berries and batter, +having batter on top. Steam for half an hour, and serve with Hard +Sauce flavored with lemon or crushed and sweetened strawberries. Other +fruits may be used in the same way. + + +TAPIOCA PUDDING + +Soak a cupful of tapioca over night in water to cover. Drain and cook +until transparent in a quart of milk with a pinch of salt. Add the +yolks of five eggs well-beaten, sugar and flavoring to taste, take +from the fire and fold in the stiffly beaten whites of the eggs. Pour +into a buttered baking-dish, set it into a pan of boiling water and +bake until it thickens, then remove it from the pan of hot water and +bake until brown. Serve either hot or cold. + + +TAPIOCA CREAM PUDDING + +Soak a cupful of tapioca over night in two cupfuls of cold water. Cook +in a double boiler with a pinch of salt, six cupfuls of milk, and the +grated rind of an orange, until the tapioca is soft. Add the yolks of +three eggs beaten with the juice of the orange and one cupful of +sugar. Take from the fire, turn into a buttered baking-dish, and cover +with a meringue made of the beaten whites of the eggs and three +tablespoonfuls of sugar. Add also a little grated orange peel. Spread +over the pudding and bake for half an hour in a very slow oven. Serve +cold. + + + + +_PUDDING SAUCES_ + + +BROWN SUGAR SAUCE + +Thicken a pint of boiling water with one tablespoonful of butter and +one of flour cooked together. Add brown sugar, lemon-juice, and grated +nutmeg or other flavor to taste, and serve. + + +FOAMING SAUCE + +Cream half a cupful of butter with half a cupful of powdered sugar, +add the juice and grated rind of a lemon, set the basin into a pan of +boiling water, stir until it foams, and serve immediately. + + +FRUIT SAUCE + +Mash fresh fruit with sugar to taste, let stand for three hours, and +heat thoroughly before serving. + + +HARD SAUCE + +Cream a tablespoonful of butter with two tablespoonfuls of sugar, +flavor with wine and grated nutmeg, and chill on ice. Fruit juice may +be used instead of wine. + + + + +_SHORTCAKES_ + + +PEACH SHORTCAKE + +Rub half a cupful of butter into one and one-half cupfuls of sifted +flour. Add a pinch of salt and enough ice-water to make a smooth +paste. Roll out, shape it into flat round cakes, and put together with +butter between. Bake brown, tear apart while hot, and fill with fresh +peaches crushed with sugar. Cover the peaches with the other cake, +spread peaches on top and pile high with sweetened whipped cream. +Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry, +orange, and raspberry shortcakes may be made in the same way. + + +PRUNE SHORTCAKE + +Stew a pound of prunes until soft, in water to cover, with half a +cupful of sugar. When the prunes are soft, remove the stones and +simmer for ten minutes longer. Make a biscuit crust, adding a little +more shortening, and bake in two cakes with butter between. Split, +spread with butter, fill with the prunes, cover the top with prunes, +and serve hot with whipped cream. + + +STRAWBERRY SHORTCAKE + +Sift a quart of flour with two teaspoonfuls of baking-powder and a +pinch of salt. Work into it two tablespoonfuls of butter, add enough +milk to make a soft dough, and bake in large pie-tins. Cool, split, +spread with butter and crushed strawberries heavily sweetened. Pour +crushed strawberries over the cake and serve. + + +FRUIT SOUFFLES + +Drain any kind of preserved fruit and rub through a sieve enough to +make a cupful. Add more sugar if required and fold in the stiffly +beaten whites of eight eggs. Turn into a buttered baking-dish, bake +for half an hour and serve immediately. Apples, apricots, bananas, +prunes, cherries, chestnuts, cocoanut, figs, gooseberries, preserved +ginger, peaches, pears, pineapples, quinces, raspberries, and +strawberries may be used in the same way. + + + + +_TARTS_ + + +APPLE TART + +Line a deep pie-tin with pastry, fill half full of apple sauce, and +cover with quartered apples cooked until soft in lemon syrup. Sprinkle +with claret and powdered sugar, bake, and serve cold. + + +APPLE CREAM TART + +Line a deep baking-dish with pastry and put in three cupfuls of +peeled, cored, and quartered apples, the grated rind and juice of a +lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon +or nutmeg. Bake until the apples are done, cool, and cover with +whipped cream sweetened to taste and flavored with grated lemon peel. + + +APRICOT TART + +Butter a pastry ring, line with paste and bake. Spread with marmalade, +cover with apricots, sprinkle with sugar and maraschino, heat for a +few minutes, and serve cold with the apricot syrup. Other fruits may +be used in the same way. + + +CHERRY TART + +Mix a cupful each of sugar and stoned cherries with one egg +well-beaten with a teaspoonful of flour. Turn into a pie-tin lined +with pastry, cover with narrow strips of crust, and bake. Other fruits +may be used in the same way. + + +CHOCOLATE CREAM TART + +Grate a square of chocolate into a pint of milk and bring to the boil, +sweetening to taste. Thicken with one tablespoonful of flour rubbed +smooth with a little cold milk, take from the fire, add a +tablespoonful of butter and the yolks of four eggs well-beaten. Line +patty-pans with pastry, fill with the cream, and bake. Take from the +oven, cover with meringue, and brown. + + +FRUIT TART + +Line a deep pie-tin with pastry and bake, take from the oven, fill +with fresh or stewed and sweetened fruit, and cover with a meringue +made of the whites of three eggs beaten to a stiff froth and three +tablespoonfuls of powdered sugar. Bake until brown and serve either +hot or cold. Peaches, pears, plums, rhubarb, or other fruit may be +used. + + +GERMAN APPLE TART + +Line a shallow baking-pan with pastry and fill with peeled, cored, and +sliced apples. Sprinkle with cinnamon and powdered sugar and bake for +forty minutes in a moderate oven. + + +GOOSEBERRY TART + +Simmer a pint of gooseberries until soft in a thick syrup. Line a +pie-tin with pastry and put on a border of the paste about an inch +wide. Press down lightly, fill with the gooseberries and cross the +tart with narrow twisted strips of paste, moistening with cold water +at each end to make them adhere. Bake for twenty minutes in a hot oven +and serve very cold with whipped cream. + + +GRAPE TART--I + +Stem the grapes and cook in syrup until thick and soft, rub through a +sieve and cool. Line patty-pans with pastry, fill with the grapes, and +bake. Cover with meringue or whipped cream if desired. + + +GRAPE TART--II + +Line a deep pie-tin with pastry, brush with thick syrup, and fill with +white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a +wineglassful of white wine. Bake and serve either hot or cold. Other +grapes may be used in the same way. + + +NEAPOLITAN TARTS + +Roll rich pastry thin, cut into strips, bake in a quick oven and put +together with jam or jelly between. Cover with frosting and serve +cold. + + +PEACH TART + +Roll rich pastry thin and bake three crusts in pie-tins. Cool, put +together with crushed and sweetened peaches, chill and serve with +whipped cream. Other fruits may be used in the same way. + + +PEACH TART MERINGUE + +Line a border mould with pastry, fill half full with peach jam, bake, +cool, cover with meringue, and return to the oven until puffed and +brown. Fill the centre with whipped cream if desired. Other jams may +be used in the same way. + + +PEACH CREAM TART + +Line a deep pie-tin with good pastry and fill it two-thirds full with +canned peaches that have been cooked for two or three minutes in +boiling syrup. Cover with a rather thick crust and do not pinch down +the edges. When cool, remove the top crust and fill with a cream made +as follows: Boil a cupful of milk, and thicken with a tablespoonful of +sugar mixed with a teaspoonful of cornstarch wet in cold milk. When +smooth and thick, take from the fire, add the whites of two eggs +beaten to a stiff froth, and a few drops of vanilla or almond extract. +Cool, pour over the peaches, cover with the crust, sprinkle with +powdered sugar, and serve. + + +PLUM TART--I + +Line a deep tin with pastry, fill with preserved plums, cover with +crust, brush with beaten egg, bake, sprinkle with powdered sugar, and +serve cold. + + +PLUM TART--II + +Line a deep baking-dish with pastry and bake. Fill half full of boiled +rice cooked in milk and sweetened to taste and cover with pitted plums +which have been cooked soft in thin syrup. Sprinkle with powdered +sugar, dot with butter, bake, and serve hot. + + +RASPBERRY CREAM TART + +Line a deep pie-tin with pastry, fill with raspberries, sprinkle with +powdered sugar, and cover with crust but do not press down the edges. +Bake in a moderate oven. Thicken a cupful of milk with a teaspoonful +of cornstarch rubbed smooth with a little cold milk, add a +tablespoonful of sugar, a few drops of vanilla, and the stiffly beaten +whites of two eggs; cook until smooth and thick. Lift the top crust +from the pie, pour in the custard, cover, sprinkle with powdered +sugar, and serve cold. + + +RASPBERRY AND CURRANT TART + +Line a deep pie-tin with pastry and fill with alternate layers of +raspberries and currants, sprinkling each layer with sugar. Sprinkle +with sugar, dot with butter, and bake. Cover with meringue and serve +cold. + + +RHUBARB TARTS + +Blanch and split half an ounce of bitter almonds. Cut one and one-half +pounds of rhubarb into inch-lengths without peeling, add a pound of +sugar, the almonds, and one lemon cut into bits. Cook together until +thick, stirring occasionally. Line patty-pans with pastry, fill with +the mixture, and bake in a moderate oven. + + +APPLES A LA NINON + +Cook rice until soft in milk to cover, sweetening and flavoring to +taste. Arrange upon the rice peeled and cored apples which have been +cooked in syrup, reduce the syrup by rapid boiling, flavor to taste, +add a little chopped candied fruit, pour over the rice and apples, and +serve either hot or cold. + + +APPLE BROWNIES + +Peel, core, and quarter five sour apples, put into a baking-dish with +three tablespoonfuls of butter, and sugar and cinnamon to taste. Bake +until tender and serve hot with cream. + + +APPLE FLUFF + +Peel good cooking apples, cook until soft, and rub through a sieve. +Sweeten to taste, adding a little butter and lemon-juice, spice, or +wine to season. Fold in the stiffly beaten whites of two or three eggs +and serve very cold. + + +APPLE PUFF + +Sift a cupful of flour with a pinch of salt, add two cupfuls of milk +mixed with three well-beaten eggs, and turn into a shallow buttered +pan. Cover with peeled and sliced apples, dot with butter, sprinkle +thickly with sugar, and add a little grated lemon peel or spice if +desired. Bake for forty-five minutes and serve hot. Berries or other +fruits may be used in the same way. + + +APPLE ROLL + +Rub two tablespoonfuls of butter into three cupfuls of flour which has +been sifted with a heaping teaspoonful of baking-powder and a pinch of +salt. Mix to a soft dough with milk or water, roll into an oblong, +spread with finely cut peeled apples, and sprinkle with sugar and +spice. Roll up and put loosely into a pudding cloth which has been +wrung dry in hot water and dredged with flour. Steam for two hours and +serve with Hard Sauce. + + +APPLE SNOW + +Cook peeled apples soft in a thin syrup to cover, and rub through a +sieve enough to make a pint of pulp. Cool, add the unbeaten white of +an egg, and beat with an egg-beater until very light. Serve cold with +boiled custard or whipped cream. Other fruits may be used in the same +way. + + +APPLE TRIFLE + +Cook peeled, cored, and quartered apples until soft in thin syrup to +cover, seasoning with spice. Drain, arrange in a serving-dish, and +reduce the syrup half by rapid boiling. Pour over the apples, cool, +and at serving-time cover with whipped cream sweetened and flavored to +taste. Other fruits may be used in the same way. + + +BAKED BANANAS + +Melt three tablespoonfuls of butter with three of lemon-juice and six +of sugar. Peel six bananas and lay in a shallow buttered pan, far +apart. Bake for half an hour, basting with the mixture in the bowl, +and serve hot. + + +BAKED PEACHES + +Peel large peaches, stick a few blanched almonds into each one, +sprinkle with sugar, add a cup of water and bake, basting with the +syrup. Serve very cold with the syrup poured over. + + +BAKED PEARS + +Put a quart of peeled, cored, and quartered pears into an earthen +baking-dish with half a cupful of sugar and a cupful of water. Cover +tightly and bake for several hours in a moderate oven. Take up the +pears, reduce the syrup by rapid boiling, pour over, chill, and serve +with cream. + + +BAKED QUINCES + +Peel and core four or five quinces and put a bit of butter into the +core of each. Sprinkle with sugar, pour in a cupful of water, cover +and bake for two hours, basting occasionally. Serve cold with sugar +and cream. + + +BAKED RHUBARB + +Cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot +with alternate layers of brown sugar. Cover, bake for an hour, and +serve cold. + + +BAKED BERRY ROLL + +Sift two cupfuls of flour with two teaspoonfuls of baking-powder. Work +into it a tablespoonful of butter and mix to soft dough with a cupful +of milk. Roll into an oblong, cover with berries, sprinkle with sugar, +roll up, fasten the edges and bake or steam, basting with syrup to +which a little butter has been added. Serve hot with any preferred +sauce. + + +BANANAS AND CURRANTS + +Crush and sweeten red currants, mix with sliced bananas, and serve +cold. White currants may also be used. + + +BANANAS WITH WHIPPED CREAM + +Peel and slice six bananas into a serving-dish, sprinkle with sugar, +and with either orange-juice, lemon-juice, or wine. Cover with whipped +cream and serve immediately with cake. + + +BANANA FLOAT + +Soak half a package of gelatine in cold water and dissolve in three +cupfuls of boiling milk. Add a heaping cupful of sugar and cook for +ten minutes. When cool but not stiff, stir in three bananas broken up +with a fork. Mould, chill, and serve with whipped cream. + + +BANANA TRIFLE + +Peel and mash through a sieve enough bananas to make a cupful of pulp. +Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat +with an egg-beater until very light and serve cold in dessert glasses. + + +BLACKBERRY SPONGE + +Soak half a package of gelatine in half a cupful of cold water, add +two cupfuls of boiling water, half a cupful of sugar, and one cupful +of blackberry juice. Stir until dissolved, then strain. When cool but +not set, fold in the stiffly beaten whites of four eggs. Mould, chill, +and serve with cream. The juice of other fruits may be used in the +same way. + + +BOILED FROSTING + +Boil two cupfuls of sugar for five minutes with one-fourth cupful of +water, pour the boiling syrup in a thin stream upon the stiffly beaten +whites of two eggs, and beat until thick. Flavor to taste. + + +CHOCOLATE TAPIOCA + +Cook two tablespoonfuls of minute tapioca in milk to cover, using a +double-boiler. Add the yolks of three eggs well-beaten, sugar to +taste, and half a teaspoonful of vanilla. Cook until thick, and add +half a cake of grated sweet chocolate. When quite smooth mould, chill, +and serve with whipped cream. + + +CHOCOLATE CREAM FROSTING + +Beat the white of an egg to a stiff froth, add two tablespoonfuls of +cream, and enough confectioner's sugar to make it thick enough to +spread. Melt half a cake of sweet chocolate in a double boiler with a +teaspoonful of water, and pour over the cream frosting on the cake. + + +FLOATING ISLAND + +Beat the whites of two eggs to a stiff froth and gradually beat into +it a cupful of jelly or jam. Fill a serving dish with whipped cream +sweetened and flavored to taste, and drop spoonfuls of the frothed +jelly upon it. This may be served in dessert glasses. + + +FRENCH PANCAKES + +Beat together four eggs beaten separately, one cupful of milk, half a +cupful of flour, one tablespoonful of sugar, a pinch of salt, the +grated rind of a lemon, and a teaspoonful of butter melted. Fry in +small pancakes, turning once, spread with jelly, jam, or marmalade, +roll up, sprinkle with powdered sugar which may be seasoned with +spice, and serve immediately. + + +FRUIT ICING + +Mix confectioner's sugar with enough cream to make it the consistency +of thick paste. Flavor as desired adding chopped nuts, bananas, +shredded pineapple, or other fruits. + + +FRUIT PUFFS + +Beat three eggs separately, then add one cupful of milk, a pinch of +salt, and enough flour sifted with a heaping teaspoonful of +baking-powder to make a thin batter. Fill buttered custard cups, +alternating with finely cut apples or other fruit sprinkled with +sugar, and steam for an hour. Jam or preserves may be used in the same +way. Serve hot with any preferred sauce or with cream and sugar. + + +FRUIT ROLL + +Sift together two cupfuls of flour, two teaspoonfuls of baking powder, +a teaspoonful of sugar, and half a teaspoonful of salt. Rub into it +two tablespoonfuls of butter and add enough milk to make a dough that +will roll. Roll into an oblong, keeping the dough thin, spread with +softened butter, then with chopped fresh or preserved fruit or +berries, sweetened to taste. Roll up, pinch the ends together, and +steam for two hours, or bake until the dough is brown and crisp. Serve +hot with any preferred sauce. Apples, apricots, blackberries, +chestnuts, currants, figs, preserved ginger, plums, blueberries, +oranges, peaches, pineapples, quinces, raspberries, and cherries may +all be used in this way. + + +FRUIT TAPIOCA + +Soak a cupful of tapioca over night in four cupfuls of cold water. Add +a pinch of salt, and three-fourths cupful of sugar, and cook slowly in +a double boiler until transparent, adding more water if necessary. Put +into a buttered baking-dish in layers, alternating with fresh or +canned fruit sweetened to taste. Have tapioca on top. Sprinkle with +sugar, dot with butter, and bake for an hour. Serve either hot or cold +with cream or any preferred sauce. Apples, apricots, blackberries, +cherries, currants, figs, gooseberries, plums, blueberries, oranges, +peaches, pears, pineapples, quinces, raspberries, and strawberries are +all used in the same way. The less tart fruits require a little +lemon-juice sprinkled on them. In making apple tapioca sprinkle each +layer of apples with sugar and spice. A delicious pudding is made of +strawberries and bananas sliced and combined with the tapioca. + + +GOOSEBERRY TRIFLE + +Cook a quart of gooseberries to a pulp in water to cover, sweetening +to taste. Put into a serving-dish, cool, cover with boiled custard, +then with whipped cream. Other fruits may be used in the same way. + + +JELLIED APPLES + +Peel, core, and quarter enough apples to make four cupfuls. Cook +slowly until soft in syrup to cover, flavoring with a little lemon or +spice. Add a package of gelatine which has been soaked and dissolved, +mould, chill, and serve with boiled custard or whipped cream. + + +JELLIED PEACHES + +Peel and split a dozen peaches and cook until soft in thin syrup to +cover. Add half a package of soaked and dissolved gelatine and a +tablespoonful of claret or maraschino. Mould, chill, and serve with +whipped cream or custard. Other fruits may be used in the same way. + + +JUNKET + +Warm a quart of milk, add a tablespoonful of rennet, cool, and serve +with powdered sugar, grated nutmeg, and cream. + + +LEMON SPONGE + +Boil the chopped peel of one and juice of six lemons in two cupfuls of +water, strain and mix with two cupfuls of hot water in which a package +of soaked gelatine has been dissolved. Sweeten to taste, and beat +until it begins to set, then fold in the stiffly beaten whites of +twelve eggs. Mould and chill. Half this recipe is sufficient for a +small family. + + +MOONSHINE + +Beat the whites of six eggs to a stiff froth and add gradually twelve +tablespoonfuls of powdered sugar. Beat for twenty minutes, then add +three large peaches peeled and cut into bits. Fill dessert glasses +three-fourths full, chill, and fill with whipped cream sweetened to +taste and flavored with vanilla. Other fruits may be used in the same +way. + + +ORANGE SNOW + +Make a pint of Orange Jelly, adding the juice of a lemon and a little +grated peel. When cool but not set, fold in the stiffly beaten whites +of four eggs. Mould, chill and serve with Boiled Custard. Lemon snow +may be made in the same way. + + +PEACH TRIFLE + +Make a boiled custard with the yolks of four eggs, one pint of milk, +and two tablespoonfuls of sugar, cool, and flavor with a few drops +each of almond and vanilla. Arrange slices of stale sponge cake in a +serving-dish, moisten with custard, cover with crushed and sweetened +peaches, pour over the custard, and cover with meringue flavored with +almond, or with whipped cream. + + +PEACH DELIGHT + +Peel and split ripe peaches and fill a baking-dish, sprinkling each +layer with sugar. Dot with butter, add a cupful of water, and sprinkle +with flour. Make a crust of one and one-half cupfuls of flour sifted +with a pinch of salt and a teaspoonful of baking-powder, rubbing into +it half a cupful of lard, and adding ice-water to mix. Cover the +peaches, prick the crust, bake, and serve either hot or cold with +cream. + + +PEACH SNOW-BALLS + +Peel ripe peaches, roll in powdered sugar, then dip in boiled +frosting, let dry for two minutes, and sprinkle with shredded +cocoanut. + + +PINEAPPLE FLUFF + +Mix canned grated pineapple with chopped nuts and quartered +marshmallows, and fill dessert glasses half full. Cover with whipped +cream sweetened and flavored to taste, and garnish with candied +cherries or chopped nuts. + + +PINEAPPLE DESSERT + +Select a large pineapple, cut off the top and scrape out the pulp with +a large spoon. Mix with finely cut strawberries, cherries, and +bananas. Sweeten to taste, fill the pineapple shell, put on the cover, +and serve. + + +PINEAPPLE SPONGE + +Grate a fresh pineapple, add a cupful of sugar, and simmer slowly for +ten minutes. Add half a package of gelatine which has been soaked and +dissolved in as little water as possible, and when cool but not set, +fold in the stiffly beaten whites of four eggs. Serve with a custard +made of a pint of milk sweetened to taste, flavored with vanilla, and +thickened with the beaten yolks of four eggs. A can of grated +pineapple may be used instead of the fresh fruit. + + +PLUM ROLL + +Sift a quart of flour with a teaspoonful of salt, and three +teaspoonfuls of baking-powder, rub in two tablespoonfuls of butter, +and add enough milk to make a soft dough. Roll out, spread with one +cupful of chopped raisins and half a cupful of chopped citron. +Sprinkle with cinnamon and sugar, roll up, and steam for half an hour +or more. Serve hot with Hard Sauce. + + +PRUNE SPONGE + +Beat three eggs separately and mix. Add half a cupful of sugar, half a +teaspoonful of vanilla, and three-fourths cupful of flour sifted with +a teaspoonful of baking-powder. Soak and pit fifteen prunes, drain, +chop fine, add half a cupful of sugar and the juice of half a lemon. +Put the prunes in a buttered baking-dish, cover with the batter, and +bake for twenty or twenty-five minutes. + + +QUINCE FLUFF + +Cut up four or five quinces and boil until soft in water to cover, +then peel, and rub through a sieve. Sweeten to taste, add the unbeaten +whites of four eggs, and beat to a froth with an egg-beater. Serve +immediately in dessert dishes. + + +QUINCE TRIFLE + +Stew four quinces until soft, rub through a colander, and sweeten to +taste. Turn into a glass dish and cover with a boiled custard made of +one pint of milk, the yolks of three eggs, and two tablespoonfuls of +sugar. Cover with a meringue and serve. + + +RICE BALLS WITH CUSTARD + +Wash a cupful of rice and soak for an hour in cold water to cover. +Drain and cook until soft in two and one-half cupfuls of milk, adding +a teaspoonful of salt when the rice is nearly soft. Add sugar to taste +and any preferred flavoring. Wet custard cups in cold water, fill with +rice and chill. At serving time turn out on a platter, put a bit of +red jelly on each ball of rice and surround with boiled custard. + + +RASPBERRY SPONGE + +Bring to a boil two and one-half cupfuls of raspberry juice, +sweetening to taste. Add half a package of soaked gelatine, and stir +until dissolved. When cool but not set, fold in the stiffly beaten +whites of three eggs, and beat until stiff. Mould, chill, and serve +with whipped cream. Strawberry or currant juice may be used in the +same way. + + +STRAWBERRY MERINGUE + +Beat the whites of seven eggs to a stiff froth and add gradually a +pinch of salt and seven tablespoonfuls of powdered sugar. Put into a +buttered baking-dish in layers, spreading each layer thinly with +melted strawberry jam. Bake in a moderate oven for twenty-five minutes +and serve very cold with whipped cream. Other jams may be used in the +same way. + + +STRAWBERRY SPONGE + +Rub a quart of strawberries through a sieve, sweeten heavily, and add +the juice of a lemon. Add half a package of gelatine which has been +soaked and dissolved, and when cool but not set, fold in the stiffly +beaten whites of four eggs. Mould, chill, and serve with sugar and +cream or with whipped cream. Other fruits may be used in the same way. + + +STRAWBERRY TRIFLE + +Fill dessert glasses half full of sponge cake and strawberry +preserves. Cover with a meringue flavored with strawberry juice or +with boiled custard or with whipped cream, and serve with a few +preserved strawberries on top. Other fruits may be served in the same +way. + + +SNOW-BALLS + +Wet small square cloths in cold water and spread thinly with boiled +rice. Put an apricot in the centre of each, having removed the stone. +Draw the cloths together, tie securely, and steam for ten or fifteen +minutes. Remove the cloths and serve with a sauce made from fruit +syrup. Almost any other fruit may be used instead of apricots. + + +SWEET PANCAKES + +Mix two tablespoonfuls of flour with a few drops of orange-flower +water and a few grains of salt. Add the yolks of four eggs, +well-beaten, and the whites of two. Fry by tablespoonfuls in butter, +turning once, and sprinkling with sugar. Or, spread with jelly, roll +up, and sprinkle with powdered sugar. + + +STEWED PEARS WITH RICE + +Peel, split, and core four large pears and cook until tender with two +cupfuls of claret and one cupful of sugar. Boil half a cupful of rice +until soft in milk to cover, sweetening and flavoring to taste. Spread +the rice in a serving-dish, arrange the pears upon it, reduce the +syrup by rapid boiling, pour over, and serve ice cold. Other fruits +may be used in the same way. + + +VANITIES + +Beat two eggs very light, add a pinch of salt, and flour to roll. Roll +as thin as possible, cut into fancy shapes and fry brown in deep fat. +Sprinkle with powdered sugar and serve. + + +VIRGINIA PUFFS + +Cream half a cupful of butter with a cupful of sugar, add the beaten +yolks of four eggs, a teaspoonful of vanilla, and sift in a cupful of +cornstarch and two teaspoonfuls of baking-powder, alternating with the +stiffly beaten whites of the eggs. Bake in buttered gem-pans, hissing +hot, in a quick oven. Serve with any preferred sauce. + + + + +INDEX + + + Apples, served whole, 22; + a la Conde, 23; + a la Cherbourg, 23; + a la Fermiere, 23; + a la Francaise, 23; + a la Ninon, 24; + baked, 24-26; + boiled, 27; + coddled, 27; + dried, 27; + fried, 27; + in casserole, 28; + in rice-cups, 28; + jellied, 29; + sauce, 29; + stewed, 30 + + Apricots, canned, 30; + dried, 31; + sauce, 31 + + Asbestos mats, for protection, 9 + + Asparagus, with eggs, 93, 114 + + + Bacon, with eggs, 74; + broiled, 74; + breaded, 74; + with mush, 75; + fraise, 75; + a la creme, 75; + scrambled, 98; + omelet, 117 + + Bananas, 20, 31; + baked, 31; + au naturel, 31; + with sugar and cream, 31; + with oranges, 32; + with cereal, 32 + + Barley, gruel, 41; + boiled, 41; + steamed, 41 + + Beef, balls, 72; + hash, 72; + frizzled, 72; + a la Newport, 73; + corned, hash, 73; + creamed, 74; + with scrambled eggs, 93; + omelet, 116 + + BEVERAGES, how to serve, 186 + Cafe Glace, 189 + Chocolate, 189 + Cocoa, 189 + Coffee, with cream, 4; + boiled, 188 + Tea, 190 + + Birds' nests, 104 + + Blackberries, 20; + how to serve, 32 + + Breakfasts, general rules for, 12 + + Brewis, how to make, 41-2 + + Brioche, paste, 148; + rolls, 149; + buns, 149; + breakfast cake, 150 + + Buckwheat cakes, 162-172. See Pancakes. + + Buns, brioche, 149; + bath, 150; + English bath, 151; + hot cross, 151 + + + Calf's brains, directions for cooking, 75 + + Canapes, thirty-five varieties, 244-251 + + Canton flannel, for protection, 9 + + Celery, creamed with eggs, 95 + + Centrepieces, how placed, 10 + + CEREALS, soaked over night, 7; + with fruit, 22, 32, 33, 43-4; + uncooked, 39; + moulded, 40; + cold, 43 + Boiled barley, 41 + Corn, 89, 128-132 + Farina, 40, 45 + Flummery, 46 + Grits, 46 + Hominy, 40, 135 + Oatmeal, 40, 142 + Pearled barley, 40 + Pearled wheat, 40 + Rice, 54, 144 + Rolled wheat, 40 + Rye, 144 + Samp, 56 + Wheatlets, 54 + + Chafing-dish, for breakfast, 7 + + Charleston breakfast cake, 133 + + Cheese, 96; + with baked eggs, 101; + omelet, 116 + + Cherries, 20; + cold, 32; + iced, 32; + crusts, 33 + + Chicken, hash, 76; + directions for cooking, 76; + liver scramble, 96; + creamed with poached eggs, 100; + scramble, 105; + omelet, 116 + + China, for breakfast, 11 + + Chocolate, directions for making, 189 + + Clam, with omelet, 115 + + Cocoa, directions for making, 189 + + Codfish, balls, standing over night, 7; + how to prepare, 58; + picked up, 60; + creamed, 60; + roast, 61; + a la mode, 61; + New England salt, 62; + boiled with egg sauce, 62; + with brown butter, 62; + cutlet, 63; + flaked salt, 63; + puff, 64; + escalloped, 64; + scrambled, 107 + + Coffee, with cream, 4; + boiled, 188-9; + Cafe glace, 189 + + Coffee cakes, Baba a la Parisienne, 173; + German, 174; + Austrian, 174; + Hungarian royal, 175; + French, 175; + Vienna, 176; + Berlin, 177; + quick, 178 + + Corn, mush, 43; + meal, 42; + how to prepare, 89; + pone, 125; + muffins, 126, 128, 129, 130, 131; + bread, 126-7; + dodgers, 127, 128, 130; + with rice, 129; + puffs, 131; + with fruit, 131; + with hominy, 132 + + Crabs, scrambled with eggs, 98; + omelet, 115 + + Crullers, directions for making, 178 + + Currants, 20; + how to serve, 33 + + + Date gems, 133 + + DESSERTS, simple, 459-530 + BAKED FRUIT, 517 _ff._ + FROZEN DAINTIES, 482 _ff._ + Apricot ice, 482 + Banana ice-cream, 482 + Cafe parfait, 482 + Caramel ice-cream, 482 + Ceylon ice, 483 + Cherry ice, 483 + Chocolate ice-cream, 483 + Coffee ice-cream, 483 + Grape ice-cream, 483 + Lemon ice, 484 + Macaroon ice-cream, 484 + Maple ice-cream, 484 + Orange sherbet, 484 + Peach ice-cream, 484 + Raspberry ice, 485 + Strawberry ice-cream, 485 + JELLIED, 485 _ff._ + Chocolate cream, 486 + Coffee, 485 + Custard, 486 + Fruit, 486 + Lemon, 487 + Rhubarb, 487 + Vanilla cream, 488 + Wine, 487 + MISCELLANEOUS, 459 _ff._ + Almond cream, 472 + Apples a la Ninon, 516 + Apple Brownies, 516 + Apple charlotte, 469 + Apple fluff, 516 + Apple roll, 517 + Apple snow, 517 + Banana float, 519 + Banana trifle, 519-520 + Blackberry sponge, 520 + Blanc mange, 459-462 + Blueberry cake, 462 + Charlotte Russe, 468 + Charlottes, 469, 470 + Chocolate cake, 462, 463 + Chocolate tapioca, 520 + Cobblers, 471 + Cocoanut cake, 463 + Compote of figs, 472 + Cream cake, 463, 464 + Creams, 472-477 + Custards, 477-480 + Devil's food cake, 465 + Doughnuts, 480 + Dumplings, 481 + Fig loaf cake, 465 + Floating island, 521 + French pancakes, 521 + Fritter batter, 481 + Fritters, 481 + Fruit cake, 466 + Fruit puffs, 521 + Fruit roll, 522 + Honey cake, 466 + Jellied peaches, 523-524 + Junket, 524 + Lemon sponge, 524 + Marguerites, 466 + Moonshine, 524 + Nut cake, 467 + Orange snow, 524 + Plum roll, 526 + Quince fluff, 527 + Raspberry, 467 + Snow balls, 529 + Spice cake, 467 + Sponge cake, 468 + Strawberry meringue, 528 + Tea cake, 468 + Vanities, 530 + Virginia puffs, 530 + PIES, 488 _ff._ + Apple, 488 + Apricot, 489 + Chocolate, 489 + Cocoanut, 489 + Cranberry, 489 + Cream, 490 + Currant, 490 + Gooseberry, 490 + Lemon, 490, 491 + Peach, 491 + Prune, 491 + Pumpkin, 491 + Rhubarb, 492 + Strawberry, 492 + PUDDINGS, 492 _ff._ + Apple, 492 + Apricot, 493 + Baltimore, 493 + Bird's nest, 493 + Blackberry, 493-494 + Bread, 494 + Cabinet, 495 + California, 495 + Caramel, 495 + Cherry, 496 + Chocolate, 496 + Christmas, 497 + Cornstarch, 497 + Cottage, 498 + Cracker, 497 + Currant, 498 + Custard, 498 + Danish, 499 + Date, 499 + Farina, 500 + Fruit, 500 + Lemon, 501 + New England, 501 + Orange, 501 + Peach, 502 + Pineapple, 503 + Prune, 503 + Quince, 504 + Raspberry, 504 + Red sago, 504 + Rice, 505, 506 + Sago, 506 + Snow, 506 + Spice, 507 + Sponge, 507 + Strawberry, 507 + Tapioca, 508 + SHORT CAKES, 509 _ff._ + Fruit souffles, 510 + Peach, 509 + Prune, 510 + Strawberry, 510 + TARTS, 511 _ff._ + Apple, 511 + Apricot, 511 + Cherry, 511 + Chocolate, 512 + Fruit, 512 + German, 512 + Gooseberry, 512 + Grape, 513 + Neapolitan, 513 + Peach, 513, 514 + Plum, 514 + Raspberry, 515 + Rhubarb, 515 + + Doilies, on a bare table, 9; + easily washed, 9 + + Doughnuts, plain, 178; + raised, 179; + light, 179; + raised fruit, 180 + + + Early rising, its benefits, 6-7 + + EGGS, how to test, 91 + a l'aurore, 96 + a la bonne femme, 105 + a la bourgeoise, 105 + a la creme, 94-95 + a la Espagnole, 107 + a la maitre d'hotel, 103 + a la Martin, 110 + a la Paysanne, 96 + a la St. Catherine, 106 + a la tripe, 95 + a la Waldorf, 109 + a la Washington, 107 + Au miroir, 95 + Baked, 101-102, 108 + Boiled, 100 + Coddled, 102 + Escalloped, 110 + Fried, 94 + In ambush, 103 + In crusts, 100-101 + In peppers, 106 + In ramekins, 101 + Japanese, 109 + Mexican, 99 + Omelets, 111-120 + Pimento scramble, 107 + Poached, 92, 106, 110 + Rumbled, 109 + Scrambled, 92, 93, 97-99 + Spanish, 99-100 + Steamed, 108 + Sur le plat, 104 + Surprise, 108 + Swiss, 104-105 + Whipped, 109 + + Eggplant, fried, 87 + + English menus, for breakfast, 1, 2 + + + Farina, directions for cooking, 40; + apple, 44; + balls, 45; + fairy, 45; + jellied, 45; + mush, 46 + + Figs, 20; + for breakfast, 33; + stewed, 33 + + Finger-bowls, with plain water, 11 + + Finnan haddie, 64; + a la Martin, 65; + picked-up, 65; + creamed roast, 66 + + FISH, salt, 58; + balls, 58; + broiled, 58 + Cod, 60 + Finnan haddie, 64 + Haddock, 66 + Herring, 66 + Mackerel, 67 + Salmon, 70 + Sixty ways to cook, 297-315 + Bass, 297, 298 + Bluefish, 299 + Bouillon, 297 + Codfish, 300 + Finnan haddie, 301 + Frogs' legs, 301 + Haddock, 302 + Halibut, 303 + Mackerel, 304 + Pike, 304 + Salmon, 304-307 + Salmon-trout, 308 + Sardines, 308 + Shad, 308, 309 + Shad roe, 309, 310 + Smelts, 310, 311 + Trout, 311 + Turbot, 311-312 + Whitefish, 312, 313 + + Flummery, directions for cooking, 46 + + FRUIT, 3; + prepared for serving, 7; + various kinds of, 20; + dried, 21; + canned, 21; + combined with cereals, 22 + Apples, 22-30 + Apricots, 30-31 + Bananas, 31-32 + Blackberries, 32 + Cherries, 32 + Currants, 33 + Figs, 33 + Gooseberries, 34 + Grapefruit, 34 + Grapes, 34 + Green gages, 35 + Huckleberries, 35 + Melons, 35 + Oranges, 35 + Peaches, 36 + Pears, 36 + Pineapple, 36 + Plums, 32 + Prunelles, 36-37 + Prunes, 37 + Quinces, 37 + Raspberries, 37 + Rhubarb, 37-38 + Strawberries, 37 + Tangerines, 38 + Watermelon, 38 + + + Gooseberries, 20; + how to serve, 34 + + Graham, biscuit, 133; + puffs, 134; + muffins, 134; + drop cakes, 134 + + Graham flour mush, 49; + with apples, 50 + + Grapefruit, 20; + how to serve, 34 + + Grapes, 20; + how to serve, 34 + + Grits, 46; + fried, 47 + + + Haddock, baked, 66; + smoked, 66 + + Ham, fried, 76; + frizzled, 76; + with eggs, 76, 102; + broiled, 76; + balls, 77; + toast, 77; + rechauffe, 77; + omelet, 114 + + Herring, balls, 66; + Potomac, 67; + kippered, 67; + broiled, 67 + + Hominy, directions for cooking, 40; + boiled, 48; + balls, 48; + fried, 48; + with milk, 48; + steamed, 48; + porridge, 49; + muffins, 135; + drop cakes, 135; + griddle cakes, 168; + waffles, 182 + + Huckleberries, 20; + how to serve, 35 + + Hulled corn, directions for cooking, 43 + + + Johnny cake, with apple, 130 + + + Kidney, with bacon, 78; + fried, 78; + en brochette, 78; + crumbed, 79; + devilled, 79; + stewed, 79-80; + a la terrapin, 80; + maitre d'hotel, 80; + scrambled, 98; + omelet, 116 + + Kitchen Rubaiyat, 15-18 + + + Lamb, minced, 80; + broiled liver, 81 + + Liver, with bacon, 81; + a la creme, 81; + hash, 81; + boulettes, 82 + + Lobster, scramble, with eggs, 97; + omelet, 115 + + + Mackerel, broiled, 67; + creamed, 68; + baked, 69 + + Maple syrup, 16 + + MEAT AND POULTRY, one hundred and fifty ways to cook, 316-365 + BEEF, 316 _ff._ + a la mode, 327-328 + a la Newport, 325-326 + Fricadelles, 327 + Liver, 324 + Pie, 328 + Pot roast, 319 + Ragout, 321 + Steaks, various varieties of, 316-319 + Stews, 321-323 + Turkish, 329 + MUTTON AND LAMB, 329 _ff._ + Blanquette of, 332 + Boiled, 336 + Braised, 331 + Broiled, 333 + Chops, 329 + Croquettes, 337 + Curried, 332 + Cutlets, 330 + Pie, 330 + Ragout, 333 + Shepherd's pie, 339 + Tongue, 335, 336 + PORK, 340 _ff._ + a la Maryland, 341 + Baked, 341, 344 + Breaded, 342 + Broiled, 342 + Frankfurters, 340 + Mock duck, 342 + Roast, 340, 343, 344 + Sausage, 340 + VEAL, 345 _ff._ + a la maitre d'hotel, 345 + Braised, 351 + Chops, 346 + Croquettes, 353 + Cutlets, 346, 347 + Jellied, 351 + Koenigsberger Klops, 352 + Liver in casserole, 345 + Mock terrapin, 353 + Roast, 349, 350 + Stewed, 348, 349 + Stuffed, 349 + Tongue, 346 + CHICKEN, 353 _ff._ + a la Creole, 358 + a la Waldorf, 360 + Broiled, 353 + Croquettes, 360 + Curried, 357 + Fricassee, 355-356 + Fried, 353, 354 + Jellied, 359 + Mayonnaise of, 359 + Pie, 356 + Pressed, 359 + Roast, 357 + Stewed, 354, 355 + DUCK, 361 _ff._ + Braised, 361 + Roast, 361 + GOOSE, 361 _ff._ + Roast, 361 + TURKEY, 362 _ff._ + Croquettes, 363 + Escalloped, 363, 364 + Jellied, 362 + Loaf, 364 + Roast, 362, 363 + PIGEON, 364 _ff._ + Broiled, 365 + Pie, 364 + + MEATS, directions for cooking, 72; + with rice balls, 82 + Bacon, 75 + Beef, 72 + Calf's brains, 75 + Chicken hash, 76 + Ham, 76 + Kidney, 78 + Lamb, 80 + Liver, 81 + Pork, 83 + Tripe, 85 + Veal, 86 + + Melons, 20; + how to serve, 35 + + Morning labor reduced to minimum, 6 + + Muffins, 130, 135, 136; + with blueberries, 137; + with batter, 138; + Southern, 138; + with sour milk, 139; + with honey, 140; + Georgia, 140; + sweet, 141; + perfection, 141; + New Hampshire, 142; + with rice, 144; + with rye, 144; + with mush, 151-152 + + Mush, balls, 51; + velvet, 51; + with bacon, 75 + + Mushrooms, broiled, 87; + fried, 88; + baked, 88; + grilled, 88; + risk in picking, 89; + scramble, 97, 102 + + + Napkins, for breakfast, 10; + of linen, 11 + + No breakfast theory, 3 + + + Oatmeal, directions for cooking, 40; + gruel, 47; + mush, 49, 50; + steamed, 51; + jelly, 52; + creamed, 52; + blanc mange, 52; + light, 53; + baked, 53; + porridge, 53; + gems, 142 + + OMELET, directions for making, 111 + a la creme, 117 + Anchovy, 118 + Asparagus, 114 + Au fromage, 114 + Aux fines herbes, 113 + Bacon, 117 + Blazing, 117 + Bread, 117 + Cauliflower, 118 + Cheese, 116 + Chicken, 118 + Chicken liver, 116 + Clam, 115 + Dried beef, 116 + Ham, 114 + Jelly, 118 + Kidney, 116 + Mushroom, 114 + Oyster, 115 + Pea, 113 + Potato, 119 + Sardine, 116 + Sausage, 116 + Shrimp, 115 + Spanish, 118 + Tomato sauce, 114 + Tongue, 118 + + Oranges, 20; + with bananas, 32; + in halves, 35; + sliced, 36 + + Oysters, scramble, 96 + + + Pancakes, directions for making, 160; + Southern buckwheat cakes, 162; + Kentucky buckwheat cakes, 162; + with sour milk, 163, 171; + with crumbs, 163; + with blueberries, 163; + corn-meal, 163; + green corn, 165; + Danish, 165; + flannel, 166; + French, 166; + feather, 166; + fruit, 167; + Graham, 167; + hominy, 168; + Maryland, 168; + potato, 168; + raised, 168-169; + Southern rice, 169; + strawberry, 170; + wheat, 172 + + Peaches, 20; + served with cracked ice, 36 + + Pearled barley, directions for cooking, 40 + + Pearled wheat, directions for cooking, 40 + + Pears, 20; + how to serve, 36 + + Peppers, with eggs, 106 + + Pineapples, 20; + how to serve, 36 + + Plums, green gage, 20; + how to serve, 35 + + Popovers directions for making, 142, 143 + + Pork, fried salt, 83; + scrapple, 83; + sausage, 83 + + Porridge, made of corn and wheat, 42-43 + + Potatoes, twenty ways to cook, 366-372 + + Prunelles, how to serve, 36 + + Prunes, how to serve, 37 + + Puffs, with corn, 131; + with milk and butter, 143 + + + QUICK BREADS, made of baking powder, 121-146 + Buttermilk biscuit, 122 + Colonial breakfast, 124 + Corn dodgers, 127 + Corn muffins, 126 + Egg biscuit, 122 + English buns, 125 + Johnny cake, 127 + Kentucky batter, 124 + New York biscuit, 123 + Soft batter, 124 + Sour milk biscuit, 122 + Southern batter, 123 + Southern corn pone, 125-126 + Spoon, 123 + + Quinces, 21; + baked, 37 + + + Ramekins, used for eggs, 101 + + Raspberries, 21; + how to serve, 37 + + Rhubarb, 21; + stewed, 37; + baked, 38; + with raisins, 38 + + Rice, directions for cooking, 54; + boiled with milk, 55; + balls, 55; + steamed, 55; + waffles, 184 + + Rolled wheat, directions for cooking, 40 + + Rolls, finger, 152; + French, 153; + Kentucky, 153; + Alabama, 153; + corn, 154; + Parker House, 154; + whole wheat, 155; + Swedish, 156; + Paris, 156 + + Rusk, how to make, 157; + Georgia, 157 + + Rye crisps, 144 + + Rye mush, directions for cooking, 50 + + + SALADS, 431-458 + CHEESE, 455, 456 + DRESSING, 431 _ff._ + Boiled, 433 _ff._ + Club, 434 + Cream, 433-434 + Curry, 435 + Egg, 434 + French, 431-432 + German, 434 + Mayonnaise, 432 + EGG, 454, 455 + FISH, 435 _ff._ + Anchovy, 435 + Clam, 436 + Sardine, 436 + Shrimp, 436 + FRUIT, 447 _ff._ + Alligator pear, 447 + Apple, 447, 448 + Apricot, 448 + Banana, 449 + Cantaloupe, 449 + Cherry, 449, 450 + Grape, 450 + Grapefruit, 450, 451 + Macedoine, 451, 452 + Orange, 452, 453 + Peach, 453 + Pear, 453 + Pineapple, 453, 454 + NUT, 456-458 + VEGETABLE, 437 _ff._ + Artichoke, 437 + Asparagus, 437 + Bean, 437, 438 + Beet, 438 + Brussels sprouts, 438 + Cabbage, 438 + Carrot, 439 + Cauliflower, 439 + Celery, 439, 440 + Chickory, 440 + Chiffonade, 440 + Cress, 440 + Cucumber, 440, 441 + Endive, 441 + Lettuce, 442 + Mushroom, 442 + Onion, 442 + Pea, 443 + Pepper, 443 + Pimento, 442 + Potato, 444 + Radish, 445 + Salsify, 445 + Spinach, 445 + Tomato, 446, 447 + Waldorf, 447 + + Sally Lunn, 145; + Southern, 158 + + Salmon, broiled, salt, 70; + smoked, 70; + kippered, 70; + fried, 71 + + Samp, 56 + + Sardines, with eggs, 99, 116 + + SAUCES, thirty simple, 423-430 + Allemande, 423 + Bearnaise, 423-424 + Bechamel, 424 + Brown, 424 + Butter, 424 + Caper, 425 + Cheese, 425 + Colbert, 425 + Cream, 425 + Curry, 425 + Dutch, 426 + Duxelles, 426 + Egg, 426 + Hollandaise, 426 + Italian, 427 + Madeira, 427 + Maitre d'Hotel, 427 + Mint, 427 + Mushroom, 428 + Parsley, 428 + Piquante, 428 + Remoulade, 428 + Tartar, 429 + Tomato, 429 _ff._ + Veloute, 430 + Vinaigrette, 430 + + Sausage, with eggs, 98, 116 + + Scones, 145; + Scotch, 146 + + SHELL-FISH, fifty ways to cook, 281-296 + CLAMS, 281 _ff._ + a la Marquise, 281 + Cocktail, 282 + Connecticut, 282 + Creamed, 282 + Devilled, 282 + Escalloped, 283 + CRABS, 283 _ff._ + a la Creole, 284 + a la St. Laurence, 284 + Baked, 283 + Croquettes, 285 + Fricassee, 286 + Stuffed, 286 + LOBSTER, 286 _ff._ + a la Newburg, 287 + Broiled, 286 + Casserole, 288 + Devilled, 287 + Escalloped, 287 + Wiggle, 288 + OYSTERS, 288 _ff._ + a la Madrid, 293 + Baked, 288 + Broiled, 289 + Creole, 289 + Curried, 289 + Devilled, 290 + Escalloped, 290 + Stew, 292 + SCALLOPS, 293 _ff._ + Fried, 293 + SHRIMPS, 294 _ff._ + a la Creole, 295 + Creamed, 294 + Curried, 294 + Jellied, 294 + Mayonnaise of, 295 + Wiggle, 296 + + Shrimps, scrambled with eggs, 98; + omelet, 115 + + Snowballs, 145 + + SOUPS, one hundred varieties, 252-280 + BEEF, 252 _ff._ + Barley, 252 + Black bean, 252 + Boston, 252 + Creole, 253 + English spinach, 253 + Italian, 253-254 + Julienne, 254 + Noodle, 254 + Quick, 254-255 + Rice, 255 + Spanish, 255 + Veal, 255 + Wrexham, 256 + BISQUES AND PUREES, 256 _ff._ + Clams, 256 + Crab, 256 + Green peas, 257 + Kidney beans, 257 + Rice, 258 + Tomatoes, 258 + CHICKEN, 259 _ff._ + German, 262 + Giblet, 262 + Hungarian, 263 + Jellied, 263 + Mock chicken, 263 + CREAM, 264 _ff._ + Asparagus, 264 + Barley, 264 + Celery, 264 + Clams, 264 + Corn, 265 + Crab, 265 + Mushrooms, 265 + Oysters, 265 + Peas, 265 + Tomato, 265 + Vermicelli, 266 + FISH, 266 _ff._ + Clam, 266, 267 + Crab, 267 + French, 267 + German, 268 + Oyster, 268, 269 + Salmon, 270 + Scallop, 271 + Shrimp, 270 + FRUIT, 271 _ff._ + Currant, 272 + Gooseberry, 272 + Prune, 272 + Raisin, 272 + Raspberry, 273 + Strawberry, 273 + MISCELLANEOUS, 278 _ff._ + MUTTON, 273 _ff._ + Asparagus, 273 + Baked, 273 + Lamb, 274 + Quick, 275 + VEAL, 275 _ff._ + Austrian, 275 + Chiffonade, 276 + Italian, 276 + Spring, 277 + Vegetable, 277-278 + + Southern hoecakes, 128 + + Strawberries, 21; + how to serve, 37 + + Sweetbreads, directions for cooking, 84 + + + Table, how to set it, 9; + for breakfast, 10 + + Tangerines, 21, 38 + + Tea, directions for making, 190 + + Toast, cream, milk, soft, 56; + French, 88; + anchovy with eggs, 103 + + Tomatoes, with eggs, 97, 104, 115 + + Tongue, scrambled with eggs, 99 + + Tripe, fried, 85; + fricasseed, 85; + a la Lyonnaise, 85; + a la poulette, 86 + + Truce of God, 5 + + + Veal, minced with eggs, 86 + + VEGETABLES, one hundred and fifty ways to cook, 373-422 + Artichokes, 373 + Asparagus, 373, 374 + Beans, 375-380 + Beets, 380 + Brussels sprouts, 381 + Cabbage, 381-384 + Carrots, 385, 386 + Cauliflower, 386-389 + Celery, 389-391 + Corn, 391-395 + Cucumbers, 395 + Eggplant, 395-398 + Hominy, 398 + Lentils, 398 + Macaroni, 399, 400 + Mushrooms, 400, 401 + Noodles, 401, 402 + Okra, 402 + Onions, 402-404 + Parsnips, 404, 405 + Peppers, 406 + Rice, 409, 410 + Salsify, 410, 411 + Spaghetti, 411-413 + Spinach, 413 + Squash, 414-415 + Sweet potatoes, 407, 408 + Tomatoes, 415-419 + Turnips, 419, 420 + + + Waffles, Blue Grass, 180-181; + cream, 181; + feather, 181; + Georgia, 181; + hominy, 182; + Indian, 182; + Kentucky, 183; + Maryland, 183; + plain, 184; + rice, 184; + corn-meal, 184; + Swedish, 185; + Tennessee, 185; + Virginia, 185 + + Water, taken on rising, 13 + + Watermelon, served in slices, 38 + + Wheat, gruel, 47; + cracked, 49; + crushed with raisins, 57; + cold cracked, 57 + + White oil-cloth, for protection, 9 + + + Zwieback, directions for serving, 159 + + + + + _A Selection from the + Catalogue of_ + + G. P. PUTNAM'S SONS + + Complete Catalogue sent + on application + + + + +_Putnam's Homemaker Series_ + + +_No more unique or welcome gift for a brain-fagged housewife can be +imagined than this little series of handbooks in their quaint plaid +gingham covers, comprising any number of tried recipes._ + + _10 Volumes. Bound in Blue Apron Gingham. Deckle edges. Gilt + tops. Japan Vellum Labels. Each $1.00 net. By mail, $1.10. + Set $10.00. Carriage 50 cents._ + + Craftsman Bookcase free with each set. Wood of deep brown + shade, artistic in design, gold embossed. Useful and + ornamental. + + +_1. What to Have for Breakfast_ + +The Philosophy of Breakfast--How to Set the Table--The Kitchen +Rubaiyat--Fruits--Cereals--Salt Fish--Breakfast Meats--Substitutes for +Meat--Eggs--Omelets--Quick Breads--Raised Breads--Pancakes--Coffee +Cakes and Waffles--Beverages--and 365 Different Breakfast +Menus--Complete Index--282 Pages. + + ¶ "Whoever follows its laws will bring peace to her household + and kindly fame to herself. It is the best book in all the + world with which to start the fresh day, and an intelligent + application of its rules may set in motion the very springs + of heroism, joy, and achievement."--_Chicago Tribune._ + + +_2. Every-Day Luncheons_ + +Luncheons Wise and Luncheons Foolish--Quick Soups--Dainty Dishes of +Fish--Meats Suitable for Luncheon--One Hundred Sandwich +Fillings--Simple Salads--Beverages--Easy Desserts--and 365 Every-Day +Luncheon Menus--Complete Index--325 Pages. + + ¶ "A helpful companion for any woman seeking to vary her + menus. The recipes are economical, in many cases new, and in + all cases practical."--_The Congregationalist._ + + +_3. One Thousand Simple Soups_ + +Soups and Soup-making; or, The Technique of the Tureen--25 +Soup-Stocks--15 Garnishes for Soups--200 Beef Soups--110 Mutton +Soups--100 Veal Soups--150 Chicken Soups--100 Fish Soups--50 +Chowders--50 Cream Soups--100 Purees and Bisques--50 Wine and Fruit +Soups--50 Miscellaneous Soups--Complete Index--376 Pages. + + ¶ "Its information is all practical and every recipe + contained within its covers is well worth trying. It will + prove a valuable addition to the domestic shelf of any + housewife whether she be her own cook or not."--_Newark + Advertiser._ + + +_4. How to Cook Shell-Fish_ + +Fishy Observations--130 Ways to Cook Clams--85 Ways to Cook Crabs--10 +Ways to Cook Crawfish--20 Ways to Cook Mussels--175 Ways to Cook +Lobsters--215 Ways to Cook Oysters--10 Ways to Cook Oyster Crabs--10 +Ways to Cook Prawns--40 Ways to Cook Scallops--40 Ways to Cook +Shrimps--3 Ways to Cook Snails--40 Ways to Cook Terrapin--5 Ways to +Cook Turtle--Complete Index--335 Pages. + + ¶ "... Recipes almost innumerable, varied in character but + universally tempting, follow with blank pages for new ones. + Here is a delightful gift for the chafing-dish expert or the + dainty housekeeper."--_Chicago Record-Herald._ + + +_5. How to Cook Fish_ + +Fish in Season--11 Court Bouillons--100 Fish Sauces--10 Ways to Serve +Anchovies--45 Ways to Cook Bass--8 for Blackfish--25 for Bluefish--67 +for Codfish--27 for Frogs' Legs--80 for Halibut--25 for Herring--9 for +Kingfish--65 for Mackerel--10 for Pompano--130 for Salmon--14 for +Salmon Trout--20 for Sardines--95 for Shad--16 for Sheepshead--35 for +Smelts--55 for Soles--50 for Trout--15 for Turbot--5 for Weakfish--4 +for Whitebait--25 for Whitefish--8 for Whiting--100 Miscellaneous +Recipes, etc.--Complete Index--522 Pages. + + ¶ "The directions are so full and explicit that they will + commend the book to any housekeeper."--_San Francisco + Chronicle._ + + +_6. How to Cook Meat and Poultry_ + +Wanted--a New Animal--100 Sauces for Meat and Poultry--200 Ways to +Cook Beef--200 for Mutton and Lamb--180 Ways for Pork--200 for +Veal--200 for Chicken--50 for Duck--25 for Goose--25 for Turkey--25 +for Pigeon--Complete Index--504 Pages. + + ¶ "Miss Green, whoever she may be, knows how to write cook + books. Merely reading over the recipes is enough to make one + hungry."--_Cleveland Plain Dealer._ + + +_7. How to Cook Vegetables_ + +Pleasing Table Vegetables--51 Sauces for Vegetables--42 Ways to Cook +Artichokes--45 for Asparagus--95 for Beans--20 for Beets--8 for +Brussels Sprouts--105 for Cabbage--56 for Carrots--49 for +Cauliflower--32 for Celery--19 for Chestnuts--87 for Corn--54 for +Cucumbers--47 for Egg Plant--15 for Hominy--80 for Macaroni--95 for +Mushrooms--19 for Noodles--20 for Okra--63 for Onions--25 for +Parsnips--53 for Peas--33 for Peppers--336 for Potatoes--63 for Sweet +Potatoes--90 for Rice--35 for Spaghetti--29 for Spinach--32 for +Squash--100 for Tomatoes--46 for Turnips--Complete Index--644 Pages. + + ¶ "Miss Green is indeed a passed mistress of the art of + cooking; her rules may always be relied upon in every + way."--_Providence Journal._ + + +_8. One Thousand Salads_ + +Proper Salads and Others--Salad Dressings and Aspics--Salads +of Fish--Meat--Vegetables--Fruit--Egg--Cheese--Nut-Cheese +Dishes--Canapes--Sandwich Fillings--Complete Index--415 Pages. + + ¶ Competent authorities agree that this is one of the most + important and successful of the Homemaker Series. "In no + phase of the culinary art is genius so necessary as in the + compounding of a salad." + + +_9. Every-Day Desserts_ + +Simple Desserts and Others--28 Blanc Manges--213 Cakes--32 Cake +Fillings and Frostings--26 Charlottes--12 Cobblers--48 Cookies--26 +Compotes--70 Creams--66 Custards--13 Doughnuts--22 Dumplings--44 +Fritters--160 Frozen Desserts--75 Simple Fruit Desserts--23 +Gingerbreads--36 Jellies--12 Sweet Omelets--98 Pies--385 Puddings--102 +Pudding Sauces--22 Shortcakes--38 Souffles--50 Tarts--Complete +Index--525 Pages. + + ¶ "Whoever follows its laws will bring peace to her household + and kindly fame to herself."--_Chicago Tribune._ + + +_10. Every-Day Dinners_ + +Eating and Dining--35 Canapes--100 Simple Soups--50 Ways to Cook +Shell-Fish--60 for Fish--150 for Meat and Poultry--20 for Potatoes--30 +Simple Sauces--150 Salads--Simple Desserts--365 Dinner Menus--Complete +Index--410 Pages. + + ¶ "Simplicity--and, as a general rule, economy--has been the + standard by which each recipe has been judged. All are within + the capabilities of the most inexperienced cook, who is + willing to follow directions." + + ¶ "Covers the whole subject in a complete and comprehensive + fashion."--_Albany Argus._ + + _Send for Illustrated Circular of Popular Books for the + Household._ + + + + +Transcriber's Note + +Variable spelling is preserved as printed, e.g. cardamon, creme. + +The recipe for Braised Flank Steak, on page 318, may have some text +missing following 'pour over,' as it is unclear as written. Since +it is impossible to determine what that text might be, it is preserved +as printed. + +There seems to be a heading, _PUDDINGS_, missing from page 492, +immediately before the recipe for APPLE PUDDING. The omitted heading +has not been added. + +There may be a heading missing from the beginning of page 516, +immediately before the recipe for APPLES A LA NINON. The preceding +pages covered tarts. From the index listings, it seems that page 516 +is the start of a collection of 'miscellaneous' dessert recipes. The +omitted heading has not been added. + +On page 535, the index lists simply 'Raspberry' for the recipe for +Raspberry tea-cake on page 467. This is preserved as printed. + +Minor punctuation errors have been repaired. + +For ease of searching, hyphenation and accent usage have been made +consistent where there was a prevalence of one form over another. +Otherwise, they are preserved as printed. + +The following typographic errors have been repaired: + + Page 20--Canteloupe amended to Cantaloupe--"Melons, Musk, + Water, Cantaloupe ... July 15 to October 15." + + Page 56--Drip amended to Dip--"Dip crisp slices of toast for + a moment ..." + + Page 207--acccording amended to according--"Prepare according + to directions given for Apricot Salad, ..." + + Page 216--parsely amended to parsley--"Roll in very finely + minced parsley, ..." + + Page 254--choppped amended to chopped--"One cupful each of + chopped onion, carrot, celery, ..." + + Page 264--thoroughy amended to thoroughly--"When thoroughly + blended, add two cupfuls of cold milk, ..." + + Page 362--add amended to a--"... thicken with browned flour + and a little butter cooked together, ..." + + Page 408--minues amended to minutes--"... and bake for twelve + or fifteen minutes." + + Page 451--whites amended to white--"Garnish with white + grapes, ..." + + Page 470--woy amended to way--"Pears or other fruits may be + used in the same way." + + Page 491--omitted 'a' added--"... with a pint of milk, two + eggs well-beaten, ..." + + Page 501--mintues amended to minutes--"... and bake for + twenty minutes in a moderate oven." + + Page 506--slowy amended to slowly--"Cook slowly for an hour + two-thirds cupful of sago ..." + + Page 521--marmalde amended to marmalade--"... spread with + jelly-jam, or marmalade, roll up, ..." + + Page 528--curraut amended to currant--"Strawberry or currant + juice may be used in the same way." + + Page 529--stiffy amended to stiffly--"... fold in the stiffly + beaten whites of four eggs." + + Page 534--470 amended to 469--"DESSERTS ... MISCELLANEOUS ... + Apple charlotte, 469" + + Page 541--318 amended to 319--"MEAT AND POULTRY ... BEEF ... + Steaks, various varieties of, 316-319" + + Page 546--433 amended to 432--"SALADS ... DRESSING ... + Mayonnaise, 432" + + + + + +End of Project Gutenberg's The Myrtle Reed Cook Book, by Myrtle Reed + +*** END OF THIS PROJECT GUTENBERG EBOOK THE MYRTLE REED COOK BOOK *** + +***** This file should be named 37680.txt or 37680.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/7/6/8/37680/ + +Produced by Sharon Joiner, Sam W. and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American 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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