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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/37680-8.txt b/37680-8.txt new file mode 100644 index 0000000..5253f1f --- /dev/null +++ b/37680-8.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: ISO-8859-1 + +*** 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 Canapés 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 _déjeuner à 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 æsthetic 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 +_pièce de résistance_ 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. _À la Condé._--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. _À 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. _À la Fermière._--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. _À la Française._--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. _À 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. _À la Réligieuse._--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 À 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 À 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 À 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 À LA MARTIN + +Make the cream sauce, add the flaked Finnan Haddie, according to the +recipe for Finnan Haddie à 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 À 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 À 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 À LA CRÊME + +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 RÉCHAUFFÉ + +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 À 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 À 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--MAÎTRE D'HÔTEL + +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 À LA CRÊME + +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 À 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 À 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 sauté +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 À LA CRÊME + +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 À 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 À 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 À 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 à 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 À LA MAÎTRE D'HÔTEL + +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 Gruyère 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 À 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 À 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 À 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 À 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 À 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 À 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 À 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 À LA CRÊME + +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 À 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. + + +CAFÉ GLACÉ + +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 _pièce de résistance_ 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 À 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 CANAPÉS + + +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 canapés +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. Sauté 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 PURÉES_ + + +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. + + +PURÉE 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. + + +PURÉE 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. + + +PURÉE 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. + + +PURÉE 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. + + +PURÉE 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. + + +PURÉE 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 filè powder. Cook until the oysters ruffle, and serve +with boiled rice. The Gumbo filè 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 À 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 À 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 À LA CRÉOLE + +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 À 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 À 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 À 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 À 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. Sauté 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 À LA CRÉOLE + +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 À 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 À LA CRÉOLE + +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 Maître d'Hôtel Sauce. + + +FROG LEGS À 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 À LA MAÎTRE D'HÔTEL + +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 À LA JARDINIÈRE + +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 À 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 +Maître d'Hôtel 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. Sauté 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, sauté 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 Maître +d'Hôtel 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 À LA CRÊME + +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 sauté 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 À LA CRÉOLE + +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 sauté 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, sauté 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. + + +RÉCHAUFFÉ OF BEEF À 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 À 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 SAUTÉ + +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 À 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, sauté 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 À 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 À 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 sauté in drippings. Garnish with sliced lemon and +parsley. + + + + +_VEAL_ + + +BROILED SWEETBREADS À LA MAÎTRE D'HÔTEL + +Soak and parboil the sweetbreads, cut into slices, season with salt +and pepper, dredge with flour, and broil, basting with melted butter. +Serve with Maître d'Hôtel 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 PÂTÉ + +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 À LA PROVENÇALE + +Trim and clean veal chops and sauté 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 À 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 Maître d'Hôtel 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 À LA CRÉOLE + +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 À 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 À 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 À LA PROVENÇALE + +Peel and slice the potatoes, wipe very dry, and sauté 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 Béchamel 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 À 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 À LA PROVENÇALE + +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 À 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 À LA CRÉOLE + +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 SAUTÉ + +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 À 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 À 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 À 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, Béchamel, 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 À 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 À 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 Béchamel 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 SOUFFLÉ + +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 Maître d'Hôtel 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 À LA CRÉOLE + +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 À 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 SAUTÉ À LA CRÉOLE + +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 Velouté 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 À LA CRÉOLE + +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, sauté 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 À LA CRÉOLE + +Chop together a large onion, two seeded green peppers, and half a +cupful of raw ham. Sauté 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 Maître d'Hôtel, 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 sauté in very hot fat. Serve with +Maître d'Hôtel Sauce if desired; or, boil, drain, dip in egg and +crumbs or seasoned flour, and fry in deep fat. + + +SPAGHETTI À L'AMÉRICAINE + +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 À 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 sauté 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 À LA CRÉOLE + +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 Maître d'Hôtel +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 sauté 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 sauté 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, sauté 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 Béchamel 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 À LA JARDINIÈRE + +Mix half a can of French peas and one cupful each of diced cooked +carrots and turnips. Reheat in a well-buttered Béchamel 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. + + +BÉARNAISE 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 BÉARNAISE 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. + + +BÉCHAMEL 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. + + +MAÎTRE D'HÔTEL 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. + + +VELOUTÉ 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 À 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. + + +CAFÉ 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 SOUFFLÉS + +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 À 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; + à la Condé, 23; + à la Cherbourg, 23; + à la Fermière, 23; + à la Française, 23; + à 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; + à la crême, 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; + à la Newport, 73; + corned, hash, 73; + creamed, 74; + with scrambled eggs, 93; + omelet, 116 + + BEVERAGES, how to serve, 186 + Café Glacé, 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 + + Canapés, 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; + à 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; + Café glacé, 189 + + Coffee cakes, Baba à 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 + Café 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 à 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 + à l'aurore, 96 + à la bonne femme, 105 + à la bourgeoise, 105 + à la crême, 94-95 + à la Espagnole, 107 + à la maître d'hôtel, 103 + à la Martin, 110 + à la Paysanne, 96 + à la St. Catherine, 106 + à la tripe, 95 + à la Waldorf, 109 + à 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; + à 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; + réchauffé, 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; + à la terrapin, 80; + maître d'hôtel, 80; + scrambled, 98; + omelet, 116 + + Kitchen Rubaiyat, 15-18 + + + Lamb, minced, 80; + broiled liver, 81 + + Liver, with bacon, 81; + à la crême, 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._ + à la mode, 327-328 + à 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._ + à la Maryland, 341 + Baked, 341, 344 + Breaded, 342 + Broiled, 342 + Frankfurters, 340 + Mock duck, 342 + Roast, 340, 343, 344 + Sausage, 340 + VEAL, 345 _ff._ + à la maître d'hôtel, 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._ + à la Créole, 358 + à 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 + à la crême, 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 + Béarnaise, 423-424 + Béchamel, 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 + Maître d'Hôtel, 427 + Mint, 427 + Mushroom, 428 + Parsley, 428 + Piquante, 428 + Remoulade, 428 + Tartar, 429 + Tomato, 429 _ff._ + Velouté, 430 + Vinaigrette, 430 + + Sausage, with eggs, 98, 116 + + Scones, 145; + Scotch, 146 + + SHELL-FISH, fifty ways to cook, 281-296 + CLAMS, 281 _ff._ + à la Marquise, 281 + Cocktail, 282 + Connecticut, 282 + Creamed, 282 + Devilled, 282 + Escalloped, 283 + CRABS, 283 _ff._ + à la Créole, 284 + à la St. Laurence, 284 + Baked, 283 + Croquettes, 285 + Fricassee, 286 + Stuffed, 286 + LOBSTER, 286 _ff._ + à la Newburg, 287 + Broiled, 286 + Casserole, 288 + Devilled, 287 + Escalloped, 287 + Wiggle, 288 + OYSTERS, 288 _ff._ + à 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._ + à la Créole, 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 PURÉES, 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; + à la Lyonnaise, 85; + à 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 Purées 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--Canapés--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 Soufflés--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 Canapés--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, crême. + +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 À 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 37680-8.txt or 37680-8.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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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: ISO-8859-1 + +*** 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.) + + + + + + +</pre> + + + +<div class="bbox"> +<p><b>Transcriber's Note</b></p> + +<p>The transcriber has created links to internal recipe references wherever possible. In a few cases +it was impossible to determine which particular recipe was being referred to, and these +references remain unlinked.</p> +</div> + + + +<h1>The<br /> +Myrtle Reed<br /> +Cook Book</h1> + +<div class="figcenter" style="width: 200px;"> +<img src="images/mrcb01.jpg" width="200" height="199" +alt="A coffee service" /> +</div> + +<p class="center padtop padbase"><span class="lrgfont">G. P. Putnam’s Sons</span><br /> +New York <span class="gap"> </span> London<br /> +The Knickerbocker Press<br /> +1916</p> + + +<p class="center padtop smlfont">Copyright, 1905, 1906, 1911<br /> +by<br /> +G. P. PUTNAM’S SONS</p> + +<p class="center smlfont padbase">Copyright, 1916<br /> +by<br /> +G. P. PUTNAM’S SONS</p> + +<p class="center padtop padbase">The Knickerbocker Press, New York</p> + + + +<div class="blockquot"> +<p class="center u lrgfont padtop"><i>Over One Million Copies Sold</i></p> + +<p class="center xlrgfont">MYRTLE REED</p> + + +<p><i>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.</i></p> + +<p><i>If sent by mail add 8 per cent. of the retail price for postage</i></p> + +<p>LOVE LETTERS OF A MUSICIAN</p> + +<p>LATER LOVE LETTERS OF A MUSICIAN</p> + +<p>THE SPINSTER BOOK</p> + +<p>LAVENDER AND OLD LACE</p> + +<p>THE MASTER’S VIOLIN</p> + +<p>AT THE SIGN OF THE JACK-O’-LANTERN</p> + +<p>A SPINNER IN THE SUN</p> + +<p>LOVE AFFAIRS OF LITERARY MEN</p> + +<p>FLOWER OF THE DUSK</p> + +<p>OLD ROSE AND SILVER</p> + +<p>MASTER OF THE VINEYARD</p> + +<p>A WEAVER OF DREAMS</p> + +<p>THE WHITE SHIELD</p> + +<p>THREADS OF GREY AND GOLD</p> + +<p>HAPPY WOMEN<br /> +<span class="in2">16 Illus.</span></p> + +<p>THE SHADOW OF VICTORY<br /> +<span class="in2">Cr. 8vo. $1.50 net</span></p> + +<p>SONNETS TO A LOVER<br /> +<span class="in2">Cr. 8vo. $1.50 net</span></p> + +<p>THE MYRTLE REED YEAR BOOK<br /> +<span class="in2">$1.50 net</span></p> + +<p>THE BOOK OF CLEVER BEASTS<br /> +<span class="in2">Illustrated by Peter Newell. $1.50</span></p> + +<p>PICKABACK SONGS<br /> +<span class="in2">Words by Myrtle Reed. Music by Eva Cruzen Hart.</span><br /> +<span class="in3">Pictures by Ike Morgan. 4to. Boards, $1.50</span></p> + +<p class="center padbase"><i>Send for Descriptive Circular</i></p> +</div> + + + +<p class="padtop"><span class="pagenum"><a name="Page_iii" id="Page_iii">[<span class="hidden">Pg </span>iii]</a></span></p> + +<h2>EXPLANATION</h2> + + +<p><span class="dropcap">T</span>HE 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.</p> + +<p><span class="pagenum"><a name="Page_iv" id="Page_iv"><!-- blank page --></a></span></p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_v" id="Page_v">[<span class="hidden">Pg </span>v]</a></span></p> + +<h2>CONTENTS</h2> + + +<div class="centered"> +<table border="0" cellpadding="2" cellspacing="0" summary="Table of contents"> + <tr> + <td class="tdlsc"> </td> + <td class="tdr"><small>PAGE</small></td> + </tr> + <tr> + <td class="tdlsc">The Philosophy of Breakfast</td> + <td class="tdr"><a href="#Page_1">1</a></td> + </tr> + <tr> + <td class="tdlsc">How to Set the Table</td> + <td class="tdr"><a href="#Page_9">9</a></td> + </tr> + <tr> + <td class="tdlsc">The Kitchen Rubaiyat</td> + <td class="tdr"><a href="#Page_15">15</a></td> + </tr> + <tr> + <td class="tdlsc">Fruits</td> + <td class="tdr"><a href="#Page_20">20</a></td> + </tr> + <tr> + <td class="tdlsc">Cereals</td> + <td class="tdr"><a href="#Page_39">39</a></td> + </tr> + <tr> + <td class="tdlsc">Salt Fish</td> + <td class="tdr"><a href="#Page_58">58</a></td> + </tr> + <tr> + <td class="tdlsc">Breakfast Meats</td> + <td class="tdr"><a href="#Page_72">72</a></td> + </tr> + <tr> + <td class="tdlsc">Substitutes for Meat</td> + <td class="tdr"><a href="#Page_87">87</a></td> + </tr> + <tr> + <td class="tdlsc">Eggs</td> + <td class="tdr"><a href="#Page_91">91</a></td> + </tr> + <tr> + <td class="tdlsc">Omelets</td> + <td class="tdr"><a href="#Page_111">111</a></td> + </tr> + <tr> + <td class="tdlsc">Quick Breads</td> + <td class="tdr"><a href="#Page_121">121</a></td> + </tr> + <tr> + <td class="tdlsc">Raised Breakfast Breads</td> + <td class="tdr"><a href="#Page_147">147</a></td> + </tr> + <tr> + <td class="tdlsc">Pancakes</td> + <td class="tdr"><a href="#Page_160">160</a></td> + </tr> + <tr> + <td class="tdlsc">Coffee Cakes, Doughnuts, and Waffles</td> + <td class="tdr"><a href="#Page_173">173</a></td> + </tr> + <tr> + <td class="tdlsc">Breakfast Beverages</td> + <td class="tdr"><a href="#Page_186">186</a></td> + </tr> + <tr> + <td class="tdlsc">Simple Salads</td> + <td class="tdr"><a href="#Page_191">191</a></td> + </tr> + <tr> + <td class="tdlsc">One Hundred Sandwich Fillings</td> + <td class="tdr"><a href="#Page_228">228</a></td> + </tr> + <tr> + <td class="tdlsc"><span class="pagenum"><a name="Page_vi" id="Page_vi">[<span class="hidden">Pg </span>vi]</a></span>Luncheon Beverages</td> + <td class="tdr"><a href="#Page_235">235</a></td> + </tr> + <tr> + <td class="tdlsc">Eating and Dining</td> + <td class="tdr"><a href="#Page_241">241</a></td> + </tr> + <tr> + <td class="tdlsc">Thirty-five Canapés</td> + <td class="tdr"><a href="#Page_244">244</a></td> + </tr> + <tr> + <td class="tdlsc">One Hundred Simple Soups</td> + <td class="tdr"><a href="#Page_252">252</a></td> + </tr> + <tr> + <td class="tdlsc">Fifty Ways to Cook Shell-Fish</td> + <td class="tdr"><a href="#Page_281">281</a></td> + </tr> + <tr> + <td class="tdlsc">Sixty Ways to Cook Fish</td> + <td class="tdr"><a href="#Page_297">297</a></td> + </tr> + <tr> + <td class="tdlsc">One Hundred and Fifty Ways to Cook Meat and Poultry</td> + <td class="tdr"><a href="#Page_316">316</a></td> + </tr> + <tr> + <td class="tdlsc">Twenty Ways to Cook Potatoes</td> + <td class="tdr"><a href="#Page_366">366</a></td> + </tr> + <tr> + <td class="tdlsc">One Hundred and Fifty Ways to Cook Other Vegetables</td> + <td class="tdr"><a href="#Page_373">373</a></td> + </tr> + <tr> + <td class="tdlsc">Thirty Simple Sauces</td> + <td class="tdr"><a href="#Page_423">423</a></td> + </tr> + <tr> + <td class="tdlsc">One Hundred and Fifty Salads</td> + <td class="tdr"><a href="#Page_431">431</a></td> + </tr> + <tr> + <td class="tdlsc">Simple Desserts</td> + <td class="tdr"><a href="#Page_459">459</a></td> + </tr> + <tr> + <td class="tdlsc">Index</td> + <td class="tdr"><a href="#Page_531">531</a></td> + </tr> +</table> +</div> + + + +<p class="center padtop xlrgfont">The Myrtle Reed Cook Book</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_1" id="Page_1">[<span class="hidden">Pg </span>1]</a></span></p> + +<h2>THE PHILOSOPHY OF BREAKFAST</h2> + + +<p>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.</p> + +<p>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.</p> + +<p>In an English cook-book only seven years +old, menus for “ideal” breakfasts are given, +which run as follows:</p> + +<p>“Devilled Drum-sticks and Eggs on the dish, +<span class="pagenum"><a name="Page_2" id="Page_2">[<span class="hidden">Pg </span>2]</a></span> +Pigs Feet, Buttered Toast, Dry Toast, Brown +and White Bread and Butter, Marmalade and +Porridge.”</p> + +<p>“Bloaters on Toast, Collared Tongue, Hot +Buttered Toast, Dry Toast, Marmalade, Brown +and White Bread and Butter, Bread and Milk.”</p> + +<p>“Pigeon Pie, Stewed Kidney, Milk Rolls, +Dry Toast, Brown and White Bread and Butter, +Mustard and Cress, Milk Porridge.”</p> + +<p>And for a “simple breakfast,”—in August, +mind you!—this is especially recommended:</p> + +<p>“Bloaters on Toast, Corned Beef, Muffins, +Brown and White Bread and Butter, Marmalade, +and Boiled Hominy.”</p> + +<p>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.</p> + +<p>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 <i>déjeuner à +la fourchette</i> 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 +<span class="pagenum"><a name="Page_3" id="Page_3">[<span class="hidden">Pg </span>3]</a></span> +was first formulated by some one who had +been, was, or was about to be a victim of this +system.</p> + +<p>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?</p> + +<p>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.</p> + +<p>“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 +<span class="pagenum"><a name="Page_4" id="Page_4">[<span class="hidden">Pg </span>4]</a></span> +properly made, has lately taken much blame +for sins not its own.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_5" id="Page_5">[<span class="hidden">Pg </span>5]</a></span> +luncheon entirely, except, perhaps, for a bit of +fruit. Moreover, a dainty breakfast, daintily +served, has a distinct æsthetic 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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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. +<span class="pagenum"><a name="Page_6" id="Page_6">[<span class="hidden">Pg </span>6]</a></span> +His mind, distraught with business cares, harks +back to his home—with pleasure? None too +often, more’s the pity.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_7" id="Page_7">[<span class="hidden">Pg </span>7]</a></span> +agreeable kind, and one hour in the morning is +worth two at night, as the grandmothers of all +of us have often said.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_8" id="Page_8">[<span class="hidden">Pg </span>8]</a></span> +small draft upon one’s power of self-denial and +self-sacrifice.</p> + +<p>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.</p> + +<div class="cpoem1"> +<div class="poem"> +<div class="stanza"> +<span class="i0">“How far that little candle throws its beams!<br /></span> +<span class="i0">So shines a good deed in a naughty world.”<br /></span> +</div> +</div> +</div> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_9" id="Page_9">[<span class="hidden">Pg </span>9]</a></span></p> + +<h2>HOW TO SET THE TABLE</h2> + + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_10" id="Page_10">[<span class="hidden">Pg </span>10]</a></span> +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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>In front of the master of the house the small +platter containing the <i>pièce de résistance</i> 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.</p> + +<p>Breakfast napkins are smaller than dinner +napkins, and the small fringed napkins are not +out of place. “Costly thy habit as thy purse +<span class="pagenum"><a name="Page_11" id="Page_11">[<span class="hidden">Pg </span>11]</a></span> +will buy” might well refer to linen, for it is the +one thing in which price is a direct guarantee of +quality.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_12" id="Page_12">[<span class="hidden">Pg </span>12]</a></span> +greeted by a trumpet-toned “Good Morning” +from the china.</p> + +<p>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!”</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_13" id="Page_13">[<span class="hidden">Pg </span>13]</a></span> +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.</p> + +<p>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.</p> + +<p>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?</p> + +<p><span class="pagenum"><a name="Page_14" id="Page_14">[<span class="hidden">Pg </span>14]</a></span> +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, +<i>n’est-ce pas</i>?</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_15" id="Page_15">[<span class="hidden">Pg </span>15]</a></span></p> + +<h2>THE KITCHEN RUBAIYAT</h2> + + +<div class="cpoem2"> +<div class="poem"> +<div class="stanza"> +<span class="i0">Wake, for the Alarm Clock scatters into Flight<br /></span> +<span class="i0">The variegated Nightmares of the Night;<br /></span> +<span class="i1">Allures the Gas into the Kitchen Range<br /></span> +<span class="i0">And pleads for Rolls and Muffins that are Light.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">Before the Splendor of the last Dream died<br /></span> +<span class="i0">Methought a Voice from out my Doorway cried:<br /></span> +<span class="i1">“When all the Breakfast is Prepared for him<br /></span> +<span class="i0">Why doth my lord within his Crib abide?”<br /></span> +</div> + +<div class="stanza"> +<span class="i0">And, as the cat Purred, she who was Before<br /></span> +<span class="i0">Within the Kitchen shouted: “Guard the Door!<br /></span> +<span class="i1">Else this new Bridget will have Flown the Coop<br /></span> +<span class="i0">And, once Departed, will Return no More!”<br /></span> +</div> + +<div class="stanza"> +<span class="i0">All maids in sight the Wise One gladly Hires<br /></span> +<span class="i0">And one of them she Presently acquires,<br /></span> +<span class="i1">Yet toward the Bureau does not fail to Look<br /></span> +<span class="i0">Because all Maids, as well as Men, are liars.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">For Mary Ann has gone, with all her Woes,<br /></span> +<span class="i0">And Dinah, too, has fled—where, no one knows,<br /></span> +<span class="i1">But still a Bridget from the Bureau comes<br /></span> +<span class="i0">And many a Tekla of her Reference blows.<br /></span> +</div> + +<div class="stanza"> +<span class="pagenum"><a name="Page_16" id="Page_16">[<span class="hidden">Pg </span>16]</a></span> +<span class="i0">Come, fill the Cup, and let the Kettle Sing!<br /></span> +<span class="i0">The Cream and Sugar and Hot Water bring!<br /></span> +<span class="i1">Methinks this fragrant liquid amber here<br /></span> +<span class="i0">Within the Pot, is pretty much the Thing.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">Each Morn a thousand Cereals brings, you say?<br /></span> +<span class="i0">Yes, but where leaves the Food of Yesterday?<br /></span> +<span class="i1">And this same Grocer man that sells us Nerve<br /></span> +<span class="i0">Shall take Pa’s Wheat and Mother’s Oats away.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">For lo, my small Back Yard is thickly Strown<br /></span> +<span class="i0">With Ki-Tee-Munch, Chew-Chew, and Postman’s Own<br /></span> +<span class="i1">Where Apple-Nuts and Strength have been Forgot—<br /></span> +<span class="i0">Ah, how these Papers by the Winds are Blown!<br /></span> +</div> + +<div class="stanza"> +<span class="i0">The tender Waffle hearts are Set upon<br /></span> +<span class="i0">Is either Crisp or Soggy, and Anon<br /></span> +<span class="i1">Like Maple Syrup made of corn and Cobs<br /></span> +<span class="i0">Lasts but a scant Five Minutes, and is Gone.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">I often think that never gets so Red<br /></span> +<span class="i0">My flower-like Nose as when I’ve just been Fed<br /></span> +<span class="i1">And after Breakfast, in the Glass I look,<br /></span> +<span class="i0">And never Fail to Wish that I were dead.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">And this faint Sallow Place upon my Mien—<br /></span> +<span class="i0">How came it There? From that fair Coffee Bean?<br /></span> +<span class="pagenum"><a name="Page_17" id="Page_17">[<span class="hidden">Pg </span>17]</a></span> +<span class="i1">Ah, take the Glass away! Make Haste unless<br /></span> +<span class="i0">You want to see my Whole Complexion green.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">When I was Younger, I did oft Frequent<br /></span> +<span class="i0">The Married Bunch, and heard Great Argument<br /></span> +<span class="i1">About the Fearful Price of Eggs, and How<br /></span> +<span class="i0">To get a Dollar’s Work out of a Cent.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">And when I asked them of their Recompense,<br /></span> +<span class="i0">What did they Get for Keeping Down Expense—<br /></span> +<span class="i1">Oh, many a cup of Coffee, Steaming Hot,<br /></span> +<span class="i0">Must drown the Memory of their Insolence!<br /></span> +</div> + +<div class="stanza"> +<span class="i0">If I were Married ’t would be my Desire<br /></span> +<span class="i0">To get up Every Morn and Build the Fire<br /></span> +<span class="i1">For fear my Husband should use Kerosene,<br /></span> +<span class="i0">And, without warning, be transported Higher.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">Ah, with the Coffee all my Years provide!<br /></span> +<span class="i0">Its chemicals may turn me green Inside,<br /></span> +<span class="i1">But all my Fears are Scattered to the Winds<br /></span> +<span class="i0">When o’er the fragrant Pot I can Preside.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">I blame our Mother Eve, who did mistake<br /></span> +<span class="i0">Her Job, and flirted Somewhat with the Snake,<br /></span> +<span class="i1">For all the Errors of the Flaky Roll,<br /></span> +<span class="i0">For all the Terrors of the Buckwheat Cake.<br /></span> +</div> + +<div class="stanza"> +<span class="pagenum"><a name="Page_18" id="Page_18">[<span class="hidden">Pg </span>18]</a></span> +<span class="i0">A glass of Creamy Milk just from the Cow,<br /></span> +<span class="i0">Or Buttermilk, drawn from the Goat, I trow,<br /></span> +<span class="i1">And thou across the Festal Board from Me,<br /></span> +<span class="i0">A Six-Room Flat were Paradise enow!<br /></span> +</div> + +<div class="stanza"> +<span class="i0">Some for a Patent Bread that will not Crumb,<br /></span> +<span class="i0">And nary Bite of Cereal for Some—<br /></span> +<span class="i1">Ah, take the Coffee! Let all else go by<br /></span> +<span class="i0">Nor heed the Thick White Fur upon the Tongue.<br /></span> +</div> + +<div class="stanza"> +<span class="i0">Look to the Human Wrecks about us: lo,<br /></span> +<span class="i0">About their Indigestion how they Blow,<br /></span> +<span class="i1">And lay the Blame on Coffee, crystal Clear,<br /></span> +<span class="i0">Or say the Crisp Hot Muffin is their Foe!<br /></span> +</div> + +<div class="stanza"> +<span class="i0">And those who chew and chew upon the Grain,<br /></span> +<span class="i0">Have got so used to Chewing, they are Fain<br /></span> +<span class="i1">To Dwell upon their Health Food in their Talk<br /></span> +<span class="i0">And presently their Neighbors go Insane.<br /></span> +</div> +</div> +</div> + + +<h3>FOOT-NOTES</h3> + +<p>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.</p> + +<p>2. Those who do not like The Kitchen +<span class="pagenum"><a name="Page_19" id="Page_19">[<span class="hidden">Pg </span>19]</a></span> +Rubaiyat will doubtless be glad there is no more +of it.</p> + +<p>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> + +<p>P. S. If the demand is great enough, the +rest of it may appear in another book.</p> + +<p>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> + +<p>P. S. 3. ?</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_20" id="Page_20">[<span class="hidden">Pg </span>20]</a></span></p> + +<h2>FRUITS IN SEASON</h2> + + +<div class="centered"> +<table border="0" cellpadding="2" cellspacing="0" summary="Fruits and their availability"> + <tr> + <td class="tdlp">Apples</td> + <td class="tdl">All the year.</td> + </tr> + <tr> + <td class="tdlp">Apricots</td> + <td class="tdl">July 20 to August 20.</td> + </tr> + <tr> + <td class="tdlp">Bananas</td> + <td class="tdl">All the year.</td> + </tr> + <tr> + <td class="tdlp">Blackberries</td> + <td class="tdl">July 1 to August 15.</td> + </tr> + <tr> + <td class="tdlp">Cherries</td> + <td class="tdl">June 1 to July 15.</td> + </tr> + <tr> + <td class="tdlp">Currants, Red and White</td> + <td class="tdl">July 1 to August 15.</td> + </tr> + <tr> + <td class="tdlp">Figs, dried</td> + <td class="tdl">All the year.</td> + </tr> + <tr> + <td class="tdlp">Figs, bag</td> + <td class="tdl">October and November.</td> + </tr> + <tr> + <td class="tdlp">Gooseberries</td> + <td class="tdl">July.</td> + </tr> + <tr> + <td class="tdlp">Grapes, Concord</td> + <td class="tdl">August 20 to November 15.</td> + </tr> + <tr> + <td class="tdlp"><span class="gap1"> “ </span> Malaga</td> + <td class="tdl">November to March.</td> + </tr> + <tr> + <td class="tdlp"><span class="gap1"> “ </span> California</td> + <td class="tdl">December to March.</td> + </tr> + <tr> + <td class="tdlp">Grapefruit</td> + <td class="tdl">October to July.</td> + </tr> + <tr> + <td class="tdlp">Green Gage Plums</td> + <td class="tdl">August 1 to September 15.</td> + </tr> + <tr> + <td class="tdlp">Huckleberries</td> + <td class="tdl">July and August.</td> + </tr> + <tr> + <td class="tdlp">Melons, Musk, Water, Cantaloupe</td> + <td class="tdl">July 15 to October 15.</td> + </tr> + <tr> + <td class="tdlp">Oranges</td> + <td class="tdl">December to May.</td> + </tr> + <tr> + <td class="tdlp">Peaches</td> + <td class="tdl">August and September.</td> + </tr> + <tr> + <td class="tdlp">Pears</td> + <td class="tdl">August and September.</td> + </tr> + <tr> + <td class="tdlp">Pineapples</td> + <td class="tdl">June to September.</td> + </tr> + <tr> + <td class="tdlp"><span class="pagenum"><a name="Page_21" id="Page_21">[<span class="hidden">Pg </span>21]</a></span>Plums, Blue</td> + <td class="tdl">September.</td> + </tr> + <tr> + <td class="tdlp">Quinces</td> + <td class="tdl">September, October, and November.</td> + </tr> + <tr> + <td class="tdlp">Rhubarb</td> + <td class="tdl">April to September.</td> + </tr> + <tr> + <td class="tdlp">Raspberries, Black and Red</td> + <td class="tdl">July and August.</td> + </tr> + <tr> + <td class="tdlp">Strawberries</td> + <td class="tdl">May and June.</td> + </tr> + <tr> + <td class="tdlp">Tangerines</td> + <td class="tdl">November to February.</td> + </tr> +</table> +</div> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_22" id="Page_22">[<span class="hidden">Pg </span>22]</a></span> +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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>Below are given different ways of preparing +fruit for the breakfast table.</p> + + +<h3>APPLES</h3> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_23" id="Page_23">[<span class="hidden">Pg </span>23]</a></span> +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.</p> + +<p>III. <i>À la Condé.</i>—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.</p> + +<p>IV. <i>À la Cherbourg.</i>—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.</p> + +<p>V. <i>À la Fermière.</i>—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.</p> + +<p>VI. <i>À la Française.</i>—Core and then peel tart +apples. Put into cold water from half an inch +to an inch in depth, sprinkle with sugar, cover +<span class="pagenum"><a name="Page_24" id="Page_24">[<span class="hidden">Pg </span>24]</a></span> +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.</p> + +<p>VII. <i>À la Ninon.</i>—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.</p> + +<p>VIII. <i>À la Réligieuse.</i>—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.</p> + +<p>IX. <i>Baked.</i>—Peel or not, as preferred. +Sprinkle with melted butter and sugar, baste +now and then with hot water, and serve separately +or with cereal.</p> + +<p>X. <i>Baked, with Bananas.</i>—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.</p> + +<p>XI. <i>Baked, with Cereal.</i>—Pare or not, as preferred, +but core. Fill the centres with left-over +<span class="pagenum"><a name="Page_25" id="Page_25">[<span class="hidden">Pg </span>25]</a></span> +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.</p> + +<p>XII. <i>Baked, with Cherries.</i>—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.</p> + +<p>XIII. <i>Baked, with Currants.</i>—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.</p> + +<p>XIV. <i>Baked, with Dates.</i>—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.</p> + +<p>XV. <i>Baked, with Figs.</i>—Wash the figs carefully, +and pack into the cores of apples. Bake, +basting with lemon syrup and melted butter. +Serve separately or with cereal.</p> + +<p>XVI. <i>Baked, with Gooseberries.</i>—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 +<span class="pagenum"><a name="Page_26" id="Page_26">[<span class="hidden">Pg </span>26]</a></span> +water. May be served with cereal if plenty of +sugar is used in cooking.</p> + +<p>XVII. <i>Baked, with Prunes.</i>—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.</p> + +<p>XVIII. <i>Baked, with Quinces.</i>—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.</p> + +<p>XIX. <i>Baked, with Spice.</i>—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.</p> + +<p><span class="pagenum"><a name="Page_27" id="Page_27">[<span class="hidden">Pg </span>27]</a></span> +XX. <i>Boiled.</i>—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.</p> + +<p>XXI. <i>Coddled.</i>—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.</p> + +<p>XXII. <i>Crusts.</i>—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.</p> + +<p>XXIII. <i>Dried.</i>—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.</p> + +<p>XXIV. <i>Fried.</i>—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.</p> + +<p><span class="pagenum"><a name="Page_28" id="Page_28">[<span class="hidden">Pg </span>28]</a></span> +XXV. <i>Glazed.</i>—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.</p> + +<p>XXVI. <i>In Bloom.</i>—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.</p> + +<p>XXVII. <i>In Casserole.</i>—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.</p> + +<p><a name="applesxxviii" id="applesxxviii"></a>XXVIII. <i>In Crumbs.</i>—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.</p> + +<p><a name="applesxxix" id="applesxxix"></a>XXIX. <i>In Rice-Cups.</i>—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 +<span class="pagenum"><a name="Page_29" id="Page_29">[<span class="hidden">Pg </span>29]</a></span> +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.</p> + +<p>XXX. <i>Jellied.</i>—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.</p> + +<p>XXXI. <i>Mock Pineapple.</i>—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.</p> + +<p>XXXII. <i>Sauce.</i>—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.</p> + +<p>XXXIII. <i>Snow.</i>—Peel white-fleshed, firm +apples, grate quickly on a coarse grater, and +<span class="pagenum"><a name="Page_30" id="Page_30">[<span class="hidden">Pg </span>30]</a></span> +serve in roughly piled heaps on small plates +immediately. Use sugar or not.</p> + +<p>XXXIV. <i>Southern, Fried.</i>—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.</p> + +<p>XXXV. <i>Stewed.</i>—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.</p> + +<p>XXXVI. <i>Stewed with Dates.</i>—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.</p> + +<p>XXXVII. <i>Stewed with Rice.</i>—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.</p> + + +<h3>APRICOTS</h3> + +<p>I. Wipe with a dry cloth and serve with fruit-knives. +A green leaf on each plate is a dainty +fruit doily.</p> + +<p>II. <i>Canned.</i>—Drain, rinse in cold water, +<span class="pagenum"><a name="Page_31" id="Page_31">[<span class="hidden">Pg </span>31]</a></span> +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.</p> + +<p>III. <i>Dried.</i>—Soak over night, cook very +slowly in the water in which they were soaked, +adding very little sugar. Serve with cereal, or +separately.</p> + +<p>IV. <i>Sauce.</i>—Cook as above, and rub the fruit +through a sieve. The canned, drained, and +freshened fruit may be used in the same way.</p> + + +<h3>BANANAS</h3> + +<p>I. Serve in the skins with fruit-knives, one +to each person.</p> + +<p>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.</p> + +<p>III. <i>Baked.</i>—Bake without peeling, basting +with hot water and melted butter occasionally. +Let cool in the skins.</p> + +<p>IV. <i>Baked.</i>—Skin, scrape, and bake, basting +with lemon-juice and melted butter. Sprinkle +with sugar if desired.</p> + +<p>V. <i>Au naturel.</i>—Slice into saucers, sprinkle +with lemon-juice and sugar.</p> + +<p>VI. <i>With Sugar and Cream.</i>—Slice, sprinkle +with powdered sugar, pour cream over, and +serve at once.</p> + +<p><span class="pagenum"><a name="Page_32" id="Page_32">[<span class="hidden">Pg </span>32]</a></span> +VII. <i>With Oranges.</i>—Slice, add an equal +quantity of sliced oranges, and sprinkle with +sugar.</p> + +<p>VIII. <i>With Cereal.</i>—Slice fresh bananas into +a saucer, sprinkle with sugar, cover with boiled +rice or with any preferred cereal.</p> + +<p>IX. Equally good with sliced peaches.</p> + + +<h3>BLACKBERRIES</h3> + +<p>Serve with powdered sugar, with or without +cream. A tablespoonful of cracked ice in a +saucer of berries is appreciated on a hot +morning.</p> + + +<h3>BLUE PLUMS</h3> + +<p>See <a href="#greengages"><b>Green Gages</b></a>.</p> + + +<h3>CHERRIES</h3> + +<p>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.</p> + +<p>II. Pit the cherries, saving the juice, and +serve in saucers with sugar and plenty of +cracked ice.</p> + +<p><a name="cherriesiii" id="cherriesiii"></a>III. <i>Iced.</i>—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.</p> + +<p><span class="pagenum"><a name="Page_33" id="Page_33">[<span class="hidden">Pg </span>33]</a></span> +<a name="cherriesiv" id="cherriesiv"></a>IV. <i>Crusts.</i>—Butter rounds of stale bread, +spread with pitted cherries and their juice, +sprinkle with sugar, and bake. Serve very +cold.</p> + + +<h3>CURRANTS</h3> + +<p>Serve in cracked ice with plenty of sugar. +These are also served iced, and on crusts. See +<a href="#cherriesiii"><b>Cherries III</b></a> and <a href="#cherriesiv"><b>IV</b></a>.</p> + + +<h3>FIGS</h3> + +<p>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.</p> + +<p>II. <i>Steamed.</i>—Set a plate of figs in a steamer +over boiling water until plump and soft, then +set away to cool.</p> + +<p>III. <i>Stewed.</i>—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.</p> + +<p>IV. <i>With Cereal.</i>—Cover a saucer of steamed +or stewed figs with any preferred cereal. Serve +with cream if desired.</p> + +<p>V. <i>In Rice-Cups.</i>—See <a href="#applesxxix"><b>Apples XXIX</b></a>.</p> + +<p>VI. <i>In Crumbs.</i>—See <a href="#applesxxviii"><b>Apples XXVIII</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_34" id="Page_34">[<span class="hidden">Pg </span>34]</a></span></p> + +<h3>GOOSEBERRIES</h3> + +<p>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 <a href="#cherriesiv"><b>Cherries IV</b></a>.</p> + + +<h3>GRAPES</h3> + +<p>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.</p> + + +<h3>GRAPEFRUIT</h3> + +<p>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 +<span class="pagenum"><a name="Page_35" id="Page_35">[<span class="hidden">Pg </span>35]</a></span> +called grapefruit, please write to the author of +this book in care of the publishers.</p> + + +<h3><a name="greengages" id="greengages"></a>GREEN GAGES</h3> + +<p>Serve as they come, with the bloom on, or +peel, pit, and serve with cracked ice and powdered +sugar.</p> + + +<h3>HUCKLEBERRIES</h3> + +<p>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.</p> + + +<h3>MUSKMELONS</h3> + +<p>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.</p> + + +<h3><a name="oranges" id="oranges"></a>ORANGES</h3> + +<p>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 +<span class="pagenum"><a name="Page_36" id="Page_36">[<span class="hidden">Pg </span>36]</a></span> +may be peeled, sliced, and served on plates with +sugar.</p> + + +<h3>PEACHES</h3> + +<p>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.</p> + + +<h3>PEARS</h3> + +<p>Serve as they come, with fruit-knives. Hard +pears may be baked or stewed according to +directions previously given.</p> + + +<h3>PINEAPPLE</h3> + +<p>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.</p> + + +<h3>PRUNELLES</h3> + +<p>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, +<span class="pagenum"><a name="Page_37" id="Page_37">[<span class="hidden">Pg </span>37]</a></span> +cherries, nectarines, and prunes are cooked +in the same way. They may also be steamed +and afterwards sprinkled with sugar.</p> + + +<h3>PRUNES</h3> + +<p>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.</p> + + +<h3>QUINCES</h3> + +<p>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.</p> + + +<h3>RASPBERRIES AND STRAWBERRIES</h3> + +<p>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.</p> + + +<h3>RHUBARB</h3> + +<p>I. Peel, cut into inch-lengths, and stew with +plenty of sugar. Serve cold.</p> + +<p><span class="pagenum"><a name="Page_38" id="Page_38">[<span class="hidden">Pg </span>38]</a></span> +II. Cut, but do not peel, boil five minutes, +then change the water and cook slowly with +plenty of sugar till done.</p> + +<p>III. <i>Baked.</i>—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.</p> + +<p>IV. Cook on crusts. See <a href="#cherriesiv"><b>Cherries IV</b></a>.</p> + +<p>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.</p> + + +<h3>TANGERINES</h3> + +<p>See <a href="#oranges"><b>Oranges</b></a>.</p> + + +<h3>WATERMELON</h3> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_39" id="Page_39">[<span class="hidden">Pg </span>39]</a></span></p> + +<h2>CEREALS</h2> + + +<p>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.</p> + +<p>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.”</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_40" id="Page_40">[<span class="hidden">Pg </span>40]</a></span> +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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_41" id="Page_41">[<span class="hidden">Pg </span>41]</a></span> +grains at a time, and not so rapidly as to stop +the boiling. When cereals are eaten cold, they +require a little more liquid.</p> + + +<h4>BOILED BARLEY</h4> + +<p>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.</p> + + +<h4>BARLEY GRUEL</h4> + +<p>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.</p> + + +<h4>STEAMED BARLEY</h4> + +<p>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.</p> + + +<h4>BREWIS</h4> + +<p>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. +<span class="pagenum"><a name="Page_42" id="Page_42">[<span class="hidden">Pg </span>42]</a></span> +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.</p> + + +<h4>CORN-MEAL MUSH</h4> + +<p>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.</p> + + +<h4>CORN AND WHEAT PORRIDGE</h4> + +<p>Half a cupful of corn-meal and half a cupful +of flour. Make into a batter with cold water +<span class="pagenum"><a name="Page_43" id="Page_43">[<span class="hidden">Pg </span>43]</a></span> +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.</p> + + +<h4>CORN MUSH OR HASTY PUDDING</h4> + +<p>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.</p> + + +<h4>HULLED CORN</h4> + +<p>This can occasionally be found in city markets, +and is a delicious cereal, eaten hot or cold +with milk or cream or sugar.</p> + + +<h4>COLD CEREAL WITH FRUIT</h4> + +<p>Pack left-over cereal into buttered custard +cups, scoop out the inside, fill with any sort of +<span class="pagenum"><a name="Page_44" id="Page_44">[<span class="hidden">Pg </span>44]</a></span> +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.</p> + + +<h4>FRIED CREAM</h4> + +<p>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.</p> + + +<h4>FARINA</h4> + +<p>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.</p> + + +<h4>APPLE FARINA</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_45" id="Page_45">[<span class="hidden">Pg </span>45]</a></span></p> + +<h4>FARINA BALLS</h4> + +<p>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.</p> + + +<h4>FAIRY FARINA</h4> + +<p>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.</p> + + +<h4>JELLIED FARINA</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_46" id="Page_46">[<span class="hidden">Pg </span>46]</a></span></p> + +<h4>FARINA MUSH</h4> + +<p>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.</p> + + +<h4>FLUMMERY</h4> + +<p>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.</p> + + +<h4>GRITS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_47" id="Page_47">[<span class="hidden">Pg </span>47]</a></span></p> + +<h4>FRIED GRITS</h4> + +<p>Pack left-over grits into a wet mould. Turn +out, slice, dredge in flour, and fry.</p> + + +<h4>OATMEAL GRUEL</h4> + +<p>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.</p> + + +<h4>OATMEAL GRUEL WITH EGG</h4> + +<p>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.</p> + + +<h4>WHEAT GRUEL</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_48" id="Page_48">[<span class="hidden">Pg </span>48]</a></span></p> + +<h4>BOILED HOMINY</h4> + +<p>Stir one cupful of well-washed hominy into +two quarts of boiling water. Cook one hour. +Use half milk and half water if preferred.</p> + + +<h4>HOMINY BALLS</h4> + +<p>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.</p> + + +<h4>FRIED HOMINY</h4> + +<p>Pack left-over hominy into a mould. When +cold, slice, dredge with flour, and fry, or dip in +egg and crumbs and fry.</p> + + +<h4>HOMINY WITH MILK</h4> + +<p>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.</p> + + +<h4>STEAMED HOMINY</h4> + +<p>Soak hominy over night in an equal measure +of cold water. In the morning add twice as +<span class="pagenum"><a name="Page_49" id="Page_49">[<span class="hidden">Pg </span>49]</a></span> +much boiling salted water and boil fifteen minutes, +then put into a steamer and steam six +hours.</p> + + +<h4>HOMINY PORRIDGE</h4> + +<p>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.</p> + + +<h4>CRACKED WHEAT MUSH</h4> + +<p>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.</p> + + +<h4>GRAHAM FLOUR MUSH</h4> + +<p>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.</p> + + +<h4>OATMEAL MUSH</h4> + +<p>Mix one cupful of coarse oatmeal with a little +salt, sprinkle into four cupfuls of boiling water. +<span class="pagenum"><a name="Page_50" id="Page_50">[<span class="hidden">Pg </span>50]</a></span> +Boil fifteen minutes, stirring constantly, in the +double boiler. Cover and cook slowly three +hours longer.</p> + + +<h4>RYE MUSH</h4> + +<p>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.</p> + + +<h4>FRIED OATMEAL MUSH</h4> + +<p>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.</p> + + +<h4>GRAHAM MUSH WITH APPLES</h4> + +<p>Slice peeled and cored tart apples into graham +mush prepared according to the recipe +previously given, as soon as it begins to boil.</p> + + +<h4>MUSH CAKES</h4> + +<p>Season two cupfuls of left-over cereal with +salt and pepper and a few drops of onion-juice. +<span class="pagenum"><a name="Page_51" id="Page_51">[<span class="hidden">Pg </span>51]</a></span> +Shape into small flat cakes with floured hands +and dredge with flour. Fry in ham or bacon +fat and serve with those meats.</p> + + +<h4>MUSH BALLS</h4> + +<p>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.</p> + + +<h4>VELVET MUSH</h4> + +<p>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.</p> + + +<h4>COLD GRAHAM MUSH WITH FRUIT</h4> + +<p>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.</p> + + +<h4>STEAMED OATMEAL</h4> + +<p>Add a quart of cold water and a teaspoonful +of salt to a cupful of oatmeal. Put in a steamer +<span class="pagenum"><a name="Page_52" id="Page_52">[<span class="hidden">Pg </span>52]</a></span> +over a kettle of cold water, bring to the boil +gradually, and steam two hours after it begins +to cook.</p> + + +<h4>OATMEAL JELLY</h4> + +<p>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.</p> + + +<h4>CREAMED OATMEAL</h4> + +<p>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.</p> + + +<h4>OATMEAL BLANC MANGE</h4> + +<p>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. +<span class="pagenum"><a name="Page_53" id="Page_53">[<span class="hidden">Pg </span>53]</a></span> +A bit of grated lemon- or orange-peel, wine, or +spice may be added to the milk.</p> + + +<h4>LIGHT OATMEAL</h4> + +<p>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.</p> + + +<h4>BAKED OATMEAL</h4> + +<p>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.</p> + + +<h4>MILK PORRIDGE</h4> + +<p>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.</p> + + +<h4>RICE PORRIDGE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_54" id="Page_54">[<span class="hidden">Pg </span>54]</a></span></p> + +<h4>WHEATLET PORRIDGE</h4> + +<p>One cupful of wheatlet, two cupfuls of boiling +water, and one teaspoonful of salt. Cook slowly +for an hour.</p> + + +<h4>CREAMED OAT PORRIDGE</h4> + +<p>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.</p> + + +<h4>BOILED RICE<br /> +(Hop Sing’s Recipe)</h4> + +<p>“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.”</p> + + +<h4>BOILED RICE<br /> +(American Recipe)</h4> + +<p>Wash one cupful of rice in several waters. +Sprinkle it, a little at a time, into eight quarts +<span class="pagenum"><a name="Page_55" id="Page_55">[<span class="hidden">Pg </span>55]</a></span> +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.</p> + + +<h4>BOILED RICE WITH MILK</h4> + +<p>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.</p> + + +<h4>RICE BALLS</h4> + +<p>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.</p> + + +<h4>STEAMED RICE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_56" id="Page_56">[<span class="hidden">Pg </span>56]</a></span></p> + +<h4>SAMP</h4> + +<p>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.</p> + + +<h4>CREAM TOAST</h4> + +<p>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.</p> + + +<h4>MILK TOAST</h4> + +<p>Lay slices of toast in cereal bowls, spread with +butter, sprinkle with salt and pepper, pour boiling +milk over and serve immediately.</p> + + +<h4>SOFT TOAST</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_57" id="Page_57">[<span class="hidden">Pg </span>57]</a></span></p> + +<h4>CRUSHED WHEAT WITH RAISINS</h4> + +<p>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.</p> + + +<h4>COLD CRACKED WHEAT</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_58" id="Page_58">[<span class="hidden">Pg </span>58]</a></span></p> + +<h2>SALT FISH</h2> + + +<p>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.</p> + + +<h4>BROILED BLOATERS</h4> + +<p>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.</p> + + +<h4>YARMOUTH BLOATERS</h4> + +<p>See <a href="#potomacherring"><b>Potomac Herring</b></a>.</p> + + +<h4>CODFISH BALLS</h4> + +<p>Cut into inch pieces a heaping cupful of salt +codfish. Remove the bones, skin, and put into +<span class="pagenum"><a name="Page_59" id="Page_59">[<span class="hidden">Pg </span>59]</a></span> +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.</p> + + +<h4><a name="codfishballsii" id="codfishballsii"></a>CODFISH BALLS—II</h4> + +<p>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.</p> + + +<h4>CODFISH BALLS—III</h4> + +<p>Prepare as <a href="#codfishballsii"><b>Codfish Balls II</b></a>, but use twice as +much potato as fish.</p> + + +<p><span class="pagenum"><a name="Page_60" id="Page_60">[<span class="hidden">Pg </span>60]</a></span></p> + +<h4>CODFISH BALLS À LA BURNS</h4> + +<p>Make codfish balls into flat cakes and just before +serving, put a poached egg on each.</p> + + +<h4>PICKED-UP CODFISH</h4> + +<p>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.</p> + + +<h4>CREAMED CODFISH</h4> + +<p>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 +<span class="pagenum"><a name="Page_61" id="Page_61">[<span class="hidden">Pg </span>61]</a></span> +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.</p> + + +<h4><a name="creamedroastcodfish" id="creamedroastcodfish"></a>CREAMED ROAST CODFISH</h4> + +<p>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.</p> + + +<h4>CODFISH À LA MODE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_62" id="Page_62">[<span class="hidden">Pg </span>62]</a></span></p> + +<h4><a name="newenglandsaltcod" id="newenglandsaltcod"></a>NEW ENGLAND SALT COD</h4> + +<p>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.</p> + + +<h4>BOILED SALTED COD WITH EGG SAUCE</h4> + +<p>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 <a href="#newenglandsaltcod"><b>New England Salt Cod</b></a>, and serve with the +sauce poured over.</p> + + +<h4>SALTED COD WITH BROWN BUTTER</h4> + +<p>Freshen the fish for twenty-four hours. Place +over the fire in cold water and bring slowly to +<span class="pagenum"><a name="Page_63" id="Page_63">[<span class="hidden">Pg </span>63]</a></span> +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.</p> + + +<h4>CODFISH CUTLETS</h4> + +<p>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.</p> + + +<h4>BOILED SALT CODFISH</h4> + +<p>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.</p> + + +<h4>FLAKED SALT CODFISH</h4> + +<p>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 +<span class="pagenum"><a name="Page_64" id="Page_64">[<span class="hidden">Pg </span>64]</a></span> +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.</p> + + +<h4>CODFISH PUFF</h4> + +<p>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.</p> + + +<h4>CREAMED COD WITH EGG SAUCE</h4> + +<p>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.</p> + + +<h4>ESCALLOPED CODFISH</h4> + +<p>Make a Codfish Puff, sprinkle with grated +cheese, and bake brown.</p> + + +<h4><a name="finnanhaddiealadelmonico" id="finnanhaddiealadelmonico"></a>FINNAN HADDIE À LA DELMONICO</h4> + +<p>Make a cream sauce, using two tablespoonfuls +of butter and two of flour; cook till they +<span class="pagenum"><a name="Page_65" id="Page_65">[<span class="hidden">Pg </span>65]</a></span> +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.</p> + + +<h4>FINNAN HADDIE À LA MARTIN</h4> + +<p>Make the cream sauce, add the flaked Finnan +Haddie, according to the recipe for <a href="#finnanhaddiealadelmonico"><b>Finnan +Haddie à la Delmonico</b></a>, add one half-cupful of +shredded green peppers, let boil up once, and +serve on toast.</p> + + +<h4>FINNAN HADDIE FISH BALLS</h4> + +<p>Prepare as <a href="#codfishballsii"><b>Codfish Balls II</b></a>.</p> + + +<h4>BROILED FINNAN HADDIE</h4> + +<p>Parboil, drain, wipe, then skin. Broil, pour +over melted butter, sprinkle with pepper and +minced parsley. Serve with lemon quarters.</p> + + +<h4>PICKED-UP FINNAN HADDIE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_66" id="Page_66">[<span class="hidden">Pg </span>66]</a></span></p> + +<h4>CREAMED ROAST FINNAN HADDIE</h4> + +<p>See <a href="#creamedroastcodfish"><b>Creamed Roast Codfish</b></a>.</p> + + +<h4>BROILED FINNAN HADDIE—II</h4> + +<p>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.</p> + + +<h4>BAKED SMOKED HADDOCK</h4> + +<p>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.</p> + + +<h4>BROILED SMOKED HADDOCK</h4> + +<p>Rub with butter, dredge with flour, and broil +over clear coals, or under a gas flame.</p> + + +<h4><a name="friedsmokedhaddock" id="friedsmokedhaddock"></a>FRIED SMOKED HADDOCK</h4> + +<p>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.</p> + + +<h4>HERRING BALLS</h4> + +<p>Partly boil bloaters or herrings, skin, add an +equal bulk of mashed potatoes made from +<span class="pagenum"><a name="Page_67" id="Page_67">[<span class="hidden">Pg </span>67]</a></span> +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.</p> + + +<h4><a name="potomacherring" id="potomacherring"></a>POTOMAC HERRING</h4> + +<p>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.</p> + + +<h4>KIPPERED HERRING</h4> + +<p>See <a href="#potomacherring"><b>Potomac Herring</b></a>.</p> + + +<h4>BROILED SMOKED HERRING</h4> + +<p>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.</p> + + +<h4>BROILED SALT MACKEREL</h4> + +<p>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 +<span class="pagenum"><a name="Page_68" id="Page_68">[<span class="hidden">Pg </span>68]</a></span> +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.</p> + + +<h4>CREAMED SALT MACKEREL</h4> + +<p>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.</p> + + +<h4>BOILED SALT MACKEREL</h4> + +<p>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.</p> + + +<h4>BOILED SALT MACKEREL, CREAMED</h4> + +<p>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 +<span class="pagenum"><a name="Page_69" id="Page_69">[<span class="hidden">Pg </span>69]</a></span> +gradually over it, reheat for about a minute. +Pour over the fish and garnish with slices of +hard-boiled eggs.</p> + + +<h4>BAKED SALT MACKEREL</h4> + +<p>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.</p> + + +<h4>FRIED SALT MACKEREL</h4> + +<p>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.</p> + + +<h4>BOILED SALT MACKEREL—II</h4> + +<p>Freshen, and boil in water made very acid +with lemon-juice. Serve with melted or drawn +butter.</p> + + +<h4>BROILED SALT MACKEREL—II</h4> + +<p>Freshen, wipe dry, and soak for an hour in +<a href="#frenchdressing"><b>French dressing</b></a>, made of three tablespoonfuls +<span class="pagenum"><a name="Page_70" id="Page_70">[<span class="hidden">Pg </span>70]</a></span> +of olive oil, and one of lemon-juice or tarragon +vinegar. Broil as usual.</p> + + +<h4>BROILED SALT SALMON</h4> + +<p>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.</p> + + +<h4>BROILED SMOKED SALMON</h4> + +<p>Rub with butter and broil with the flesh side +nearest the fire. Serve on a hot platter with +lemon quarters, melted butter, and parsley.</p> + + +<h4>BROILED KIPPERED SALMON</h4> + +<p>Cut the salmon into strips, rub very lightly +with butter, sprinkle with pepper, and broil as +usual.</p> + + +<h4>FRIED KIPPERED SALMON</h4> + +<p>See <a href="#friedsmokedhaddock"><b>Fried Smoked Haddock</b></a>.</p> + + +<h4>BROILED SMOKED SALMON</h4> + +<p>Wash a piece of smoked salmon in three or +four waters, parboil fifteen minutes. Skim out, +wipe dry, rub with butter, and broil. Cover +<span class="pagenum"><a name="Page_71" id="Page_71">[<span class="hidden">Pg </span>71]</a></span> +with melted butter, sprinkle with pepper +and minced parsley, and garnish with lemon +quarters.</p> + + +<h4>FRIED SMOKED SALMON</h4> + +<p>Wash and parboil the salmon, drain, wipe, +dip in egg and crumbs, and fry. Serve with +lemon quarters and parsley.</p> + + +<p class="break">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.</p> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_72" id="Page_72">[<span class="hidden">Pg </span>72]</a></span></p> + +<h2>BREAKFAST MEATS</h2> + + +<h4>BEEF BALLS</h4> + +<p>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.</p> + + +<h4>BEEF HASH WITHOUT POTATOES</h4> + +<p>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.</p> + + +<h4><a name="frizzledbeef" id="frizzledbeef"></a>FRIZZLED BEEF</h4> + +<p>Have dried beef cut very thin. Cover with +cold water to which a small pinch of soda has +<span class="pagenum"><a name="Page_73" id="Page_73">[<span class="hidden">Pg </span>73]</a></span> +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.</p> + + +<h4>BEEF À LA NEWPORT</h4> + +<p>Prepare <a href="#creameddriedbeef"><b>Creamed Dried Beef</b></a> 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.</p> + + +<h4>CORNED BEEF HASH</h4> + +<p>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.</p> + + +<h4>CORNED BEEF HASH À LA DELMONICO</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_74" id="Page_74">[<span class="hidden">Pg </span>74]</a></span></p> + +<h4><a name="creameddriedbeef" id="creameddriedbeef"></a>CREAMED DRIED BEEF</h4> + +<p>Prepare as directed for <a href="#frizzledbeef"><b>Frizzled Beef</b></a>, 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.</p> + + +<h4><a name="baconandeggs" id="baconandeggs"></a>BACON AND EGGS</h4> + +<p>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.</p> + + +<h4>BROILED BACON</h4> + +<p>Broil on a gridiron, turning constantly. It +will cook in three minutes. Perfectly cooked +bacon is clear and crisp.</p> + + +<h4>BREADED BACON</h4> + +<p>Dip slices of bacon in corn-meal and broil or +fry. A Southern method.</p> + + +<p><span class="pagenum"><a name="Page_75" id="Page_75">[<span class="hidden">Pg </span>75]</a></span></p> + +<h4>BACON AND MUSH</h4> + +<p>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.</p> + + +<h4>BACON FRAISE</h4> + +<p>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.</p> + + +<h4>BACON À LA CRÊME</h4> + +<p>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.</p> + + +<h4>CALF’S BRAINS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_76" id="Page_76">[<span class="hidden">Pg </span>76]</a></span></p> + +<h4>CHICKEN HASH</h4> + +<p>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.</p> + + +<h4>FRIED HAM</h4> + +<p>Freshen a slice of ham a few moments in +boiling water. Drain, wipe, and fry slowly. +Eggs may be served with it. See <a href="#baconandeggs"><b>Bacon and +Eggs</b></a>.</p> + + +<h4>FRIZZLED HAM</h4> + +<p>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.</p> + + +<h4>HAM AND POACHED EGGS</h4> + +<p>Prepare as directed above. Poach the eggs +separately and serve on the slices of ham.</p> + + +<h4>BROILED HAM</h4> + +<p>Freshen in cold water, drain, wipe, and broil. +May be breaded and broiled on a buttered +gridiron.</p> + + +<p><span class="pagenum"><a name="Page_77" id="Page_77">[<span class="hidden">Pg </span>77]</a></span></p> + +<h4>HAM BALLS</h4> + +<p>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.</p> + + +<h4>HAM TOAST</h4> + +<p>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.</p> + + +<h4>HAM RÉCHAUFFÉ</h4> + +<p>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.</p> + + +<h4>HAM AND EGGS À L’AURORE</h4> + +<p>Mince cooked ham and reheat in a cream +sauce, to which the shredded whites of +<span class="pagenum"><a name="Page_78" id="Page_78">[<span class="hidden">Pg </span>78]</a></span> +hard-boiled eggs have been added. Spread on buttered +toast and sprinkle with the sifted yolks of +the eggs, rubbed through a sieve.</p> + + +<h4>KIDNEY BACON ROLLS</h4> + +<p>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.</p> + + +<h4>FRIED KIDNEYS</h4> + +<p>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.</p> + + +<h4>KIDNEYS EN BROCHETTE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_79" id="Page_79">[<span class="hidden">Pg </span>79]</a></span></p> + +<h4>CRUMBED KIDNEYS</h4> + +<p>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.</p> + + +<h4>DEVILLED KIDNEYS</h4> + +<p>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.</p> + + +<h4>KIDNEY AND BACON</h4> + +<p>Parboil and slice mutton or lamb kidneys. +Fry brown in bacon fat and serve on dry toast +with the bacon.</p> + + +<h4>STEWED BEEF KIDNEY</h4> + +<p>Parboil, drain, wipe, and cut into dice. Cook +five minutes in boiling water, drain, add a small +<span class="pagenum"><a name="Page_80" id="Page_80">[<span class="hidden">Pg </span>80]</a></span> +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.</p> + + +<h4>KIDNEYS À LA TERRAPIN</h4> + +<p>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.</p> + + +<h4><a name="broiledkidneys" id="broiledkidneys"></a>BROILED KIDNEYS—MAÎTRE D’HÔTEL</h4> + +<p>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.</p> + + +<h4>MINCED LAMB WITH POACHED EGGS</h4> + +<p>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 +<span class="pagenum"><a name="Page_81" id="Page_81">[<span class="hidden">Pg </span>81]</a></span> +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.</p> + + +<h4>BROILED LAMB’S LIVER</h4> + +<p>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 <a href="#broiledkidneys"><b>Broiled Kidneys</b></a>.</p> + + +<h4>CALF’S LIVER AND BACON</h4> + +<p>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.</p> + + +<h4>LIVER À LA CRÊME</h4> + +<p>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.</p> + + +<h4>LIVER HASH</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_82" id="Page_82">[<span class="hidden">Pg </span>82]</a></span></p> + +<h4>BAKED HASH</h4> + +<p>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.</p> + + +<h4>LIVER BOULETTES</h4> + +<p>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.</p> + + +<h4>LIVER AND BACON BALLS</h4> + +<p>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.</p> + + +<h4>MEAT AND RICE BALLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_83" id="Page_83">[<span class="hidden">Pg </span>83]</a></span> +small flat cakes, dip in egg and crumbs, and fry +brown. May be prepared the day before using.</p> + + +<h4>FRIED SALT PORK</h4> + +<p>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.</p> + + +<h4>PHILADELPHIA SCRAPPLE</h4> + +<p>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.</p> + + +<h4>SAUSAGE</h4> + +<p>Prick the skins with a needle or fork to prevent +bursting. Cover with boiling water, +<span class="pagenum"><a name="Page_84" id="Page_84">[<span class="hidden">Pg </span>84]</a></span> +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.</p> + + +<h4>BAKED SAUSAGE</h4> + +<p>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.</p> + + +<h4>SAUSAGES BAKED IN POTATOES</h4> + +<p>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.</p> + + +<h4>BROILED SWEETBREADS</h4> + +<p>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 +<span class="pagenum"><a name="Page_85" id="Page_85">[<span class="hidden">Pg </span>85]</a></span> +sauce of melted butter, lemon-juice, and minced +parsley is a pleasing accompaniment.</p> + + +<h4>FRIED TRIPE</h4> + +<p>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.</p> + + +<h4>FRICASSEED TRIPE</h4> + +<p>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.</p> + + +<h4>TRIPE À LA LYONNAISE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_86" id="Page_86">[<span class="hidden">Pg </span>86]</a></span></p> + +<h4>TRIPE À LA POULETTE</h4> + +<p>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.</p> + + +<h4>MINCED VEAL AND EGGS</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_87" id="Page_87">[<span class="hidden">Pg </span>87]</a></span></p> + +<h2>SUBSTITUTES FOR MEAT</h2> + + +<p>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.</p> + + +<h4>FRIED EGGPLANT</h4> + +<p>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.</p> + + +<h4>BROILED MUSHROOMS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_88" id="Page_88">[<span class="hidden">Pg </span>88]</a></span></p> + +<h4>FRIED MUSHROOMS</h4> + +<p>Prepare as above, dip in egg and crumbs, and +fry in deep fat. Or sauté in butter in the frying-pan. +Breaded mushrooms may be broiled +if dipped in melted butter or oil before broiling.</p> + + +<h4>BAKED MUSHROOMS</h4> + +<p>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.</p> + + +<h4>GRILLED MUSHROOMS</h4> + +<p>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.</p> + + +<h4>FRENCH TOAST</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_89" id="Page_89">[<span class="hidden">Pg </span>89]</a></span></p> + +<h4>CORN OYSTERS</h4> + +<p>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.</p> + + +<p class="break">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 +<span class="pagenum"><a name="Page_90" id="Page_90">[<span class="hidden">Pg </span>90]</a></span> +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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_91" id="Page_91">[<span class="hidden">Pg </span>91]</a></span></p> + +<h2>EGGS</h2> + + +<p>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.</p> + +<p>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.</p> + +<p>At a formal breakfast, all precautions should +<span class="pagenum"><a name="Page_92" id="Page_92">[<span class="hidden">Pg </span>92]</a></span> +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.</p> + + +<h4>POACHED EGGS</h4> + +<p>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.</p> + + +<h4>SCRAMBLED EGGS</h4> + +<p>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. +<span class="pagenum"><a name="Page_93" id="Page_93">[<span class="hidden">Pg </span>93]</a></span> +Season with salt and pepper and a slight grating +of nutmeg if desired. Scrambled eggs should +be thick and creamy.</p> + + +<h4><a name="scrambledeggsii" id="scrambledeggsii"></a>SCRAMBLED EGGS—II</h4> + +<p>Beat the eggs thoroughly, add one teaspoonful +of cold water or milk for each egg and beat +again. Cook as above.</p> + + +<h4>SCRAMBLED EGGS WITH ASPARAGUS +TIPS</h4> + +<p>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 <a href="#scrambledeggsii"><b>Scrambled Eggs—II</b></a>, +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.</p> + + +<h4>SCRAMBLED EGGS WITH DRIED BEEF</h4> + +<p>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 +<span class="pagenum"><a name="Page_94" id="Page_94">[<span class="hidden">Pg </span>94]</a></span> +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.</p> + + +<h4>FRIED EGGS</h4> + +<p>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.</p> + + +<h4>FRIED EGGS AU BEURRE NOIR</h4> + +<p>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.</p> + + +<h4>EGGS À LA CRÊME</h4> + +<p>Make a cream sauce, using one tablespoonful +of butter, two of flour, two cupfuls of milk, and +<span class="pagenum"><a name="Page_95" id="Page_95">[<span class="hidden">Pg </span>95]</a></span> +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.</p> + + +<h4>EGGS À LA TRIPE</h4> + +<p>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.</p> + + +<h4>EGGS AU MIROIR</h4> + +<p>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.</p> + + +<h4>EGGS WITH CREAMED CELERY</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_96" id="Page_96">[<span class="hidden">Pg </span>96]</a></span></p> + +<h4>CHICKEN LIVER SCRAMBLE</h4> + +<p>Use one cupful of chopped cooked chicken +livers and six or seven well-beaten eggs. Prepare +like other scrambles.</p> + + +<h4>CHEESE SCRAMBLE</h4> + +<p>One half cupful of grated American cheese +and six well-beaten eggs. Mix the cheese with +the eggs before cooking.</p> + + +<h4>EGGS À LA PAYSANNE</h4> + +<p>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.</p> + + +<h4>EGGS À L’AURORE</h4> + +<p>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 à la Goldenrod.”</p> + + +<h4>OYSTER SCRAMBLE</h4> + +<p>One cupful of oysters, cut fine. Pour boiling +water over, drain on a fine sieve, and add six or +<span class="pagenum"><a name="Page_97" id="Page_97">[<span class="hidden">Pg </span>97]</a></span> +seven well-beaten eggs. Prepare as other +scrambles.</p> + + +<h4>MUSHROOM SCRAMBLE</h4> + +<p>One cupful of cooked mushrooms, cut fine, +six or eight well-beaten eggs. Serve on toast.</p> + + +<h4>LOBSTER SCRAMBLE</h4> + +<p>One cupful of cold cooked lobster, six or +eight well-beaten eggs. Mix before putting +into the hot butter.</p> + + +<h4>TOMATO SCRAMBLE</h4> + +<p>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.</p> + + +<h4>GREEN PEA SCRAMBLE</h4> + +<p>One cupful of cold cooked green peas, six or +seven well-beaten eggs. Mix before beginning +to cook.</p> + + +<h4>HAM SCRAMBLE</h4> + +<p>One cupful of cold boiled ham, minced, mixed +with eight well-beaten eggs. A little grated +onion is an improvement.</p> + + +<p><span class="pagenum"><a name="Page_98" id="Page_98">[<span class="hidden">Pg </span>98]</a></span></p> + +<h4><a name="baconscramble" id="baconscramble"></a>BACON SCRAMBLE</h4> + +<p>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.</p> + + +<h4>CRAB SCRAMBLE</h4> + +<p>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.</p> + + +<h4>SHRIMP SCRAMBLE</h4> + +<p>One cupful of finely cut cooked shrimps, six +or seven well-beaten eggs. Green peppers may +be added. Canned shrimps may be used.</p> + + +<h4>KIDNEY SCRAMBLE</h4> + +<p>One cupful of cold cooked kidneys, cut fine, +six or seven well-beaten eggs. Prepare like +other scrambles.</p> + + +<h4>SAUSAGE SCRAMBLE</h4> + +<p>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 <a href="#baconscramble"><b>Bacon Scramble</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_99" id="Page_99">[<span class="hidden">Pg </span>99]</a></span></p> + +<h4>SARDINE SCRAMBLE</h4> + +<p>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.</p> + + +<h4>TONGUE SCRAMBLE</h4> + +<p>One cupful finely minced cooked tongue, six +or eight well-beaten eggs. Season with grated +onion, shredded green pepper, or minced +parsley.</p> + + +<h4>EGGS WITH FINE HERBS</h4> + +<p>Use a heaping tablespoonful of minced parsley, +chives, and tarragon to eight well-beaten +eggs, mixing before putting into the hot butter.</p> + + +<h4>MEXICAN EGGS</h4> + +<p>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.</p> + + +<h4>SPANISH EGGS</h4> + +<p>Cook together one cupful of stewed and +strained tomato, one bean of garlic, finely +<span class="pagenum"><a name="Page_100" id="Page_100">[<span class="hidden">Pg </span>100]</a></span> +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.</p> + + +<h4>CREAMED CHICKEN AND POACHED +EGGS</h4> + +<p>Make a cream sauce, add one cupful of +minced cooked chicken, spread on toast, and +lay a poached egg on each slice.</p> + + +<h4>BOILED EGGS—I</h4> + +<p>Put the eggs into a saucepan of cold water +and bring to the boil. Boil one minute and +serve at once.</p> + + +<h4>BOILED EGGS—II</h4> + +<p>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.</p> + + +<h4>EGGS IN CRUSTS</h4> + +<p>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 +<span class="pagenum"><a name="Page_101" id="Page_101">[<span class="hidden">Pg </span>101]</a></span> +each cavity, and put in a hot oven till the eggs +are set.</p> + + +<h4><a name="eggsinramekins" id="eggsinramekins"></a>EGGS IN RAMEKINS</h4> + +<p>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.</p> + + +<h4>BAKED EGGS WITH CHEESE</h4> + +<p>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 +<span class="pagenum"><a name="Page_102" id="Page_102">[<span class="hidden">Pg </span>102]</a></span> +egg over each slice, sprinkle with more cheese, +and place in a hot oven till the eggs are set.</p> + + +<h4>BAKED EGGS WITH HAM</h4> + +<p>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.</p> + + +<h4>CODDLED EGGS</h4> + +<p>Allow four tablespoonfuls of milk for each +egg. Beat together thoroughly, cook in a +double boiler till creamy, and serve on toast.</p> + + +<h4>EGGS AND MUSHROOMS<br /> +(<i>May Irwin’s Recipe</i>)</h4> + +<p>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 +<span class="pagenum"><a name="Page_103" id="Page_103">[<span class="hidden">Pg </span>103]</a></span> +pepper, and bake in a hot oven till the eggs are +set. Serve on buttered toast.</p> + + +<h4><a name="eggsinambush" id="eggsinambush"></a>EGGS IN AMBUSH</h4> + +<p>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 <a href="#eggsinramekins"><b>Eggs in Ramekins</b></a>.) +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.</p> + + +<h4>EGGS À LA MAÎTRE D’HÔTEL</h4> + +<p>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.</p> + + +<h4>POACHED EGGS ON ANCHOVY TOAST</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_104" id="Page_104">[<span class="hidden">Pg </span>104]</a></span></p> + +<h4><a name="eggssurleplat" id="eggssurleplat"></a>EGGS SUR LE PLAT</h4> + +<p>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.</p> + + +<h4>BIRDS’ NESTS</h4> + +<p>Use recipe for <a href="#eggssurleplat"><b>Eggs sur le Plat</b></a>. Arrange in +ramekins or on slices of toast.</p> + + +<h4>EGGS BAKED IN TOMATOES</h4> + +<p>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.</p> + + +<h4>SWISS EGGS</h4> + +<p>Rub a stoneware platter thickly with butter, +cover it with very thin slices of fresh Gruyère +cheese, break fresh eggs upon the cheese, +sprinkle with grated nutmeg, pepper, and salt, +<span class="pagenum"><a name="Page_105" id="Page_105">[<span class="hidden">Pg </span>105]</a></span> +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.</p> + + +<h4>CHICKEN SCRAMBLE</h4> + +<p>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.</p> + + +<h4>EGGS À LA BONNE FEMME</h4> + +<p>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.</p> + + +<h4>EGGS À LA BOURGEOISE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_106" id="Page_106">[<span class="hidden">Pg </span>106]</a></span></p> + +<h4>EGGS À LA ST. CATHERINE</h4> + +<p>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.</p> + + +<h4>EGGS IN PEPPERS</h4> + +<p>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.</p> + + +<h4>EGGS POACHED IN MILK</h4> + +<p>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 +<span class="pagenum"><a name="Page_107" id="Page_107">[<span class="hidden">Pg </span>107]</a></span> +on a slice of buttered toast. Pour the milk over +and serve immediately.</p> + + +<h4>EGGS À LA WASHINGTON</h4> + +<p>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.</p> + + +<h4>PIMENTO SCRAMBLE</h4> + +<p>Use the scarlet pimentos which come in cans. +Chop rather coarsely and use half a cupful to +each four eggs. Prepare like other scrambles.</p> + + +<h4>EGGS À LA ESPAGNOLE</h4> + +<p>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.</p> + + +<h4>CODFISH SCRAMBLE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_108" id="Page_108">[<span class="hidden">Pg </span>108]</a></span></p> + +<h4>STEAMED EGGS</h4> + +<p>Break fresh eggs into buttered custard cups +and steam until set.</p> + + +<h4>BAKED EGGS ON RASHERS OF BACON</h4> + +<p>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.</p> + + +<h4>SCRAMBLED EGGS IN CUPS</h4> + +<p>Prepare stale rolls as for <a href="#eggsinambush"><b>Eggs in Ambush</b></a>, +but bake the buttered rolls until crisp and +brown. Fill with scrambled eggs and serve +immediately.</p> + + +<h4>RICE SCRAMBLE</h4> + +<p>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.</p> + + +<h4>SURPRISE EGGS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_109" id="Page_109">[<span class="hidden">Pg </span>109]</a></span></p> + +<h4>JAPANESE EGGS</h4> + +<p>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.</p> + + +<h4>RUMBLED EGGS</h4> + +<p>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.</p> + + +<h4>EGGS À LA WALDORF</h4> + +<p>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.</p> + + +<h4>WHIPPED EGGS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_110" id="Page_110">[<span class="hidden">Pg </span>110]</a></span></p> + +<h4>ESCALLOPED EGGS</h4> + +<p>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.</p> + + +<h4>POACHED EGGS WITH CREAMED +SALMON</h4> + +<p>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.</p> + + +<h4>EGGS À LA MARTIN</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_111" id="Page_111">[<span class="hidden">Pg </span>111]</a></span></p> + +<h2>OMELETS</h2> + +<p class="center">“<i>To make an omelet, you must first break +eggs.</i>”—<i>French Proverb.</i></p> + + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_112" id="Page_112">[<span class="hidden">Pg </span>112]</a></span> +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.</p> + + +<h4><a name="omeleti" id="omeleti"></a>OMELET—I</h4> + +<p>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.</p> + + +<h4>OMELET—II</h4> + +<p>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 +<span class="pagenum"><a name="Page_113" id="Page_113">[<span class="hidden">Pg </span>113]</a></span> +and roll the omelet, using a little butter if +needed.</p> + + +<h4>OMELET—III</h4> + +<p>Prepare as above, using milk instead of +water.</p> + + +<h4>OMELET—IV</h4> + +<p>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.</p> + + +<h4>OMELET AUX FINES HERBES</h4> + +<p>Prepare <a href="#omeleti"><b>Omelet I</b></a>, and mix a tablespoonful +of chopped parsley and chives with the eggs +before cooking.</p> + + +<h4><a name="peaomelet" id="peaomelet"></a>PEA OMELET</h4> + +<p>Prepare <a href="#omeleti"><b>Omelet I</b></a>. As soon as the eggs are +in the frying-pan, add a cupful of cooked and +<span class="pagenum"><a name="Page_114" id="Page_114">[<span class="hidden">Pg </span>114]</a></span> +drained peas, arranging carefully in the outermost +half so that the other portion will fold +over it. Finish as usual.</p> + + +<h4>OMELET WITH ASPARAGUS TIPS</h4> + +<p>Have ready one cupful of cooked and drained +asparagus tips. Prepare according to directions +given for <a href="#peaomelet"><b>Pea Omelet</b></a>.</p> + + +<h4><a name="mushroomomelet" id="mushroomomelet"></a>MUSHROOM OMELET</h4> + +<p>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.</p> + + +<h4>OMELET WITH TOMATO SAUCE</h4> + +<p>Spread the outermost half of an omelet with +tomato sauce, fold, and finish as usual.</p> + + +<h4>OMELET AU FROMAGE</h4> + +<p>Prepare <a href="#omeleti"><b>Omelet I</b></a>, adding half a cupful of +grated Parmesan cheese, or dried and grated +American cheese, to the egg mixture.</p> + + +<h4>HAM OMELET</h4> + +<p>Have ready one cupful of cooked ham, very +finely minced. Spread on half of the omelet +and fold the other part over it.</p> + + +<p><span class="pagenum"><a name="Page_115" id="Page_115">[<span class="hidden">Pg </span>115]</a></span></p> + +<h4><a name="oysteromelet" id="oysteromelet"></a>OYSTER OMELET</h4> + +<p>One cupful of cooked oysters, minced or not, +as preferred. Lay on half of the omelet and +fold.</p> + + +<h4>CLAM OMELET</h4> + +<p>See <a href="#oysteromelet"><b>Oyster Omelet</b></a>.</p> + + +<h4>SHRIMP OMELET</h4> + +<p>One cupful of cooked and shredded shrimps. +See <a href="#oysteromelet"><b>Oyster Omelet</b></a></p> + +<h4>CRAB OMELET</h4> + +<p>One cupful of minced cooked crab meat. See +<a href="#oysteromelet"><b>Oyster Omelet</b></a>.</p> + + +<h4>LOBSTER OMELET</h4> + +<p>One cupful of cooked and shredded lobster. +See <a href="#oysteromelet"><b>Oyster Omelet</b></a>.</p> + + +<h4>TOMATO OMELET</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_116" id="Page_116">[<span class="hidden">Pg </span>116]</a></span></p> + +<h4>DRIED BEEF OMELET</h4> + +<p>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.</p> + + +<h4>KIDNEY OMELET</h4> + +<p>Cut the kidneys into inch pieces, fry, drain, +and finish as for <a href="#mushroomomelet"><b>Mushroom Omelet</b></a>.</p> + + +<h4>CHICKEN LIVER OMELET</h4> + +<p>One cupful of cooked chicken livers, cut in +small pieces. See <a href="#oysteromelet"><b>Oyster Omelet</b></a>.</p> + + +<h4>SAUSAGE OMELET</h4> + +<p>Spread the outer portion of an omelet with +cooked sausage meat and fold as usual.</p> + + +<h4>SARDINE OMELET</h4> + +<p>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.</p> + + +<h4>CHEESE OMELET II</h4> + +<p>Spread one cupful of grated cheese, Swiss, +American, or Parmesan, on the outer portion +<span class="pagenum"><a name="Page_117" id="Page_117">[<span class="hidden">Pg </span>117]</a></span> +of an omelet when the eggs are first put in the +pan. Cook and fold as usual.</p> + + +<h4>BLAZING OMELET</h4> + +<p>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.</p> + + +<h4>BACON OMELET</h4> + +<p>Cook a plain omelet in bacon fat instead of +in butter and garnish with crisp rashers of +bacon.</p> + + +<h4>BACON OMELET II</h4> + +<p>Fry one cupful of minced bacon until crisp, +drain off the fat, spread the bacon on half the +omelet, and fold.</p> + + +<h4>BREAD OMELET</h4> + +<p>Soak half a cupful of bread crumbs in half a +cupful of milk and mix with the eggs before +cooking.</p> + + +<h4>OMELET À LA CRÊME</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_118" id="Page_118">[<span class="hidden">Pg </span>118]</a></span></p> + +<h4>JELLY OMELET</h4> + +<p>Spread half of an omelet thinly with jelly—crabapple, +currant, gooseberry, or quince, and +fold.</p> + + +<h4>SPANISH OMELET</h4> + +<p>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.</p> + + +<h4>TONGUE OMELET</h4> + +<p>Have ready a cupful of cold cooked tongue, +minced or shredded. Spread on half the +omelet, and fold.</p> + + +<h4>CHICKEN OMELET</h4> + +<p>One cupful of cold cooked chicken, shredded +or minced. Spread on half of the omelet, and +fold.</p> + + +<h4>CAULIFLOWER OMELET</h4> + +<p>One cupful of cold cooked cauliflower, with +its sauce. Cut fine, spread on half the omelet, +and fold.</p> + + +<h4>ANCHOVY OMELET</h4> + +<p>Add a teaspoonful of anchovy paste to half a +cupful of melted butter. Mix thoroughly, +spread on half the omelet, and fold.</p> + + +<p><span class="pagenum"><a name="Page_119" id="Page_119">[<span class="hidden">Pg </span>119]</a></span></p> + +<h4>POTATO OMELET</h4> + +<p>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.</p> + + +<p class="break">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.</p> + +<p>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.</p> + +<p>Among the fresh fruits suitable for omelets +<span class="pagenum"><a name="Page_120" id="Page_120">[<span class="hidden">Pg </span>120]</a></span> +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.</p> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_121" id="Page_121">[<span class="hidden">Pg </span>121]</a></span></p> + +<h2>QUICK BREADS</h2> + + +<p>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.</p> + + +<h4>BAKING POWDER BISCUIT</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_122" id="Page_122">[<span class="hidden">Pg </span>122]</a></span></p> + +<h4>QUICK BISCUIT</h4> + +<p>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.</p> + + +<h4>BUTTERMILK BISCUIT</h4> + +<p>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.</p> + + +<h4>EGG BISCUIT</h4> + +<p>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.</p> + + +<h4>SOUR MILK BISCUIT</h4> + +<p>Four cupfuls of flour, one teaspoonful of soda, +one teaspoonful of salt, one tablespoonful of +<span class="pagenum"><a name="Page_123" id="Page_123">[<span class="hidden">Pg </span>123]</a></span> +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.</p> + + +<h4>NEW YORK BISCUIT</h4> + +<p>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.</p> + + +<h4>SOUTHERN BATTER BREAD</h4> + +<p>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.</p> + + +<h4>SPOON BREAD</h4> + +<p>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 +<span class="pagenum"><a name="Page_124" id="Page_124">[<span class="hidden">Pg </span>124]</a></span> +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.</p> + + +<h4>KENTUCKY BATTER BREAD</h4> + +<p>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.</p> + + +<h4>SOFT BATTER BREAD</h4> + +<p>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.</p> + + +<h4>COLONIAL BREAKFAST BREAD</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_125" id="Page_125">[<span class="hidden">Pg </span>125]</a></span></p> + +<h4>ENGLISH BUNS</h4> + +<p>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.</p> + + +<h4>SOUTHERN CORN PONE</h4> + +<p>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.</p> + + +<h4>SOUTHERN CORN PONE—II</h4> + +<p>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.</p> + + +<h4>SOUTHERN CORN PONE—III</h4> + +<p>One and three quarter cupfuls of white corn-meal, +half a teaspoonful each of salt and soda, +<span class="pagenum"><a name="Page_126" id="Page_126">[<span class="hidden">Pg </span>126]</a></span> +two tablespoonfuls of melted butter, one egg, +well beaten, and one cupful of buttermilk. +Bake in a buttered pan for half an hour.</p> + + +<h4>CORN MUFFINS</h4> + +<p>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.</p> + + +<h4>CORN MUFFINS</h4> + +<p>Make as Oatmeal Gems and bake in muffin-tins.</p> + + +<h4>CORN MUFFINS—II</h4> + +<p>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.</p> + + +<h4>CORN BREAD</h4> + +<p>Two heaping cupfuls of corn-meal, one cupful +of flour, three eggs beaten separately, one +tablespoonful of melted lard, two of sugar, two +<span class="pagenum"><a name="Page_127" id="Page_127">[<span class="hidden">Pg </span>127]</a></span> +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.</p> + + +<h4>JOHNNY CAKE</h4> + +<p>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.</p> + + +<h4>CORN DODGERS</h4> + +<p>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.</p> + + +<h4>NEW ENGLAND CORN DODGERS</h4> + +<p>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 +<span class="pagenum"><a name="Page_128" id="Page_128">[<span class="hidden">Pg </span>128]</a></span> +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.</p> + + +<h4>CORN DODGERS—III</h4> + +<p>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.</p> + + +<h4>SOUTHERN HOECAKES</h4> + +<p>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.</p> + + +<h4>CORN BREAD—II</h4> + +<p>One cupful of corn-meal, a teaspoonful each +of salt and baking powder, a tablespoonful of +<span class="pagenum"><a name="Page_129" id="Page_129">[<span class="hidden">Pg </span>129]</a></span> +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.</p> + + +<h4>CORN MUFFINS—III</h4> + +<p>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.</p> + + +<h4>CORN AND RICE MUFFINS</h4> + +<p>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.</p> + + +<h4>BREAKFAST CORN BREAD</h4> + +<p>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, +<span class="pagenum"><a name="Page_130" id="Page_130">[<span class="hidden">Pg </span>130]</a></span> +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.</p> + + +<h4>APPLE JOHNNY CAKE</h4> + +<p>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.</p> + + +<h4>CORN MUFFINS—IV</h4> + +<p>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.</p> + + +<h4>CORN DODGERS—IV</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_131" id="Page_131">[<span class="hidden">Pg </span>131]</a></span></p> + +<h4>CORN MUFFINS—V</h4> + +<p>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.</p> + + +<h4>CORN PUFFS</h4> + +<p>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.</p> + + +<h4>FRUIT CORN MUFFINS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_132" id="Page_132">[<span class="hidden">Pg </span>132]</a></span></p> + +<h4>CORN AND HOMINY MUFFINS</h4> + +<p>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.</p> + + +<h4>SOFT CORN BREAD</h4> + +<p>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.</p> + + +<h4>FLORIDA CORN BREAD</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_133" id="Page_133">[<span class="hidden">Pg </span>133]</a></span></p> + +<h4>CHARLESTON BREAKFAST CAKE</h4> + +<p>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.</p> + + +<h4>DATE GEMS</h4> + +<p>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.</p> + + +<h4>GRAHAM BISCUIT</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_134" id="Page_134">[<span class="hidden">Pg </span>134]</a></span></p> + +<h4>GRAHAM PUFFS</h4> + +<p>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.</p> + + +<h4>GRAHAM MUFFINS</h4> + +<p>Prepare like <a href="#ryemuffins"><b>Rye Muffins</b></a>, using Graham flour +or meal instead of rye meal. A teaspoonful +of caraway seed is sometimes added to <a href="#ryemuffins"><b>Rye +Muffins</b></a>.</p> + + +<h4>GRAHAM DROP CAKES</h4> + +<p>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.</p> + + +<h4>GRAHAM MUFFINS—II</h4> + +<p>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 +<span class="pagenum"><a name="Page_135" id="Page_135">[<span class="hidden">Pg </span>135]</a></span> +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.</p> + + +<h4>HOMINY MUFFINS</h4> + +<p>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.</p> + + +<h4>HOMINY DROP CAKES</h4> + +<p>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.</p> + + +<h4>MUFFINS—I</h4> + +<p>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, +<span class="pagenum"><a name="Page_136" id="Page_136">[<span class="hidden">Pg </span>136]</a></span> +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.</p> + + +<h4>MUFFINS—II</h4> + +<p>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.</p> + + +<h4>CREAM MUFFINS</h4> + +<p>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.</p> + + +<h4>BUTTERMILK MUFFINS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_137" id="Page_137">[<span class="hidden">Pg </span>137]</a></span></p> + +<h4>MUFFINS—III</h4> + +<p>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.</p> + + +<h4>MUFFINS—IV</h4> + +<p>Make like Muffins V, using a quarter cupful +each of sugar and melted butter, and two or +three eggs, well beaten.</p> + + +<h4>BLUEBERRY MUFFINS</h4> + +<p>Use any muffin mixture, lessening slightly +the quantity of milk. Add a cupful of blueberries +and bake quickly.</p> + + +<h4>MUFFINS—V</h4> + +<p>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.</p> + + +<h4>MUFFINS—VI</h4> + +<p>Six cupfuls of flour, two eggs well beaten +separately, two rounded teaspoonfuls of baking +powder, four cupfuls of milk, one teaspoonful +<span class="pagenum"><a name="Page_138" id="Page_138">[<span class="hidden">Pg </span>138]</a></span> +of salt. Sift the dry materials, mix with the +eggs and milk, beat hard, and bake in muffin-tins +in a quick oven.</p> + + +<h4>CEREALINE MUFFINS</h4> + +<p>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.</p> + + +<h4>BATTER MUFFINS</h4> + +<p>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.</p> + + +<h4>SOUTHERN MUFFINS</h4> + +<p>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.</p> + + +<h4>MUFFINS—VII</h4> + +<p>Two cupfuls of flour, two teaspoonfuls of +baking powder, one teaspoonful of salt, two +<span class="pagenum"><a name="Page_139" id="Page_139">[<span class="hidden">Pg </span>139]</a></span> +tablespoonfuls of melted butter, two tablespoonfuls +of sugar, one cupful of milk and one +egg, well beaten. Bake in buttered muffin-tins.</p> + + +<h4>MUFFINS—VIII</h4> + +<p>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.</p> + + +<h4>SOUR MILK MUFFINS</h4> + +<p>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.</p> + + +<h4>WHITE MUFFINS</h4> + +<p>One tablespoonful of soft butter, two tablespoonfuls +of sugar, rubbed to a cream. Add +two eggs, well beaten, a pinch of salt, a cupful +<span class="pagenum"><a name="Page_140" id="Page_140">[<span class="hidden">Pg </span>140]</a></span> +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.</p> + + +<h4>ENTIRE WHEAT MUFFINS</h4> + +<p>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.</p> + + +<h4>HONEY MUFFINS</h4> + +<p>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.</p> + + +<h4>GEORGIA MUFFINS</h4> + +<p>One cupful of milk, one egg, well beaten, +two cupfuls of flour, a pinch of salt, and a teaspoonful +of baking powder. Mix thoroughly, +<span class="pagenum"><a name="Page_141" id="Page_141">[<span class="hidden">Pg </span>141]</a></span> +and bake in buttered gem-irons made piping +hot before the batter is put in.</p> + + +<h4>BLUEBERRY MUFFINS—II</h4> + +<p>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.</p> + + +<h4>SWEET MUFFINS</h4> + +<p>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.</p> + + +<h4>PERFECTION MUFFINS</h4> + +<p>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 +<span class="pagenum"><a name="Page_142" id="Page_142">[<span class="hidden">Pg </span>142]</a></span> +well-beaten eggs and two cupfuls of milk. Beat +quickly into a firm batter. Bake in well-buttered +muffin-tins.</p> + + +<h4>NEW HAMPSHIRE MUFFINS</h4> + +<p>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.</p> + + +<h4>OATMEAL GEMS</h4> + +<p>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.</p> + + +<h4>POPOVERS</h4> + +<p>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, +<span class="pagenum"><a name="Page_143" id="Page_143">[<span class="hidden">Pg </span>143]</a></span> +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.</p> + + +<h4>POPOVERS—II</h4> + +<p>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.</p> + + +<h4>FRUIT POPOVERS</h4> + +<p>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.</p> + + +<h4>PUFFS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_144" id="Page_144">[<span class="hidden">Pg </span>144]</a></span></p> + +<h4>RICE MUFFINS</h4> + +<p>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.</p> + + +<h4>RICE MUFFINS—II</h4> + +<p>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.</p> + + +<h4><a name="ryemuffins" id="ryemuffins"></a>RYE MUFFINS</h4> + +<p>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.</p> + + +<h4>RYE CRISPS</h4> + +<p>One cupful of rye meal and one half cupful +of white flour. Sift into a bowl with one +<span class="pagenum"><a name="Page_145" id="Page_145">[<span class="hidden">Pg </span>145]</a></span> +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.</p> + + +<h4>SALLY LUNN</h4> + +<p>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.</p> + + +<h4>SCONES</h4> + +<p>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.</p> + + +<h4>SNOW BALLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_146" id="Page_146">[<span class="hidden">Pg </span>146]</a></span> +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.</p> + + +<h4>SCOTCH SCONES</h4> + +<p>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.</p> + + +<p class="break"><span class="smcap">Note.</span>—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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_147" id="Page_147">[<span class="hidden">Pg </span>147]</a></span></p> + +<h2>RAISED BREAKFAST BREADS</h2> + + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>Brioche, the most delicious of all hot breads, +needs to stand in the refrigerator over night, +<span class="pagenum"><a name="Page_148" id="Page_148">[<span class="hidden">Pg </span>148]</a></span> +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.</p> + + +<h4>BRIOCHE PASTE</h4> + +<p>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, +<span class="pagenum"><a name="Page_149" id="Page_149">[<span class="hidden">Pg </span>149]</a></span> +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.</p> + + +<h4>BRIOCHE ROLLS</h4> + +<p>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.</p> + + +<h4>BRIOCHE BUNS</h4> + +<p>Shape the chilled paste into small balls, and +put a bit of citron or a few raisins on the top of +<span class="pagenum"><a name="Page_150" id="Page_150">[<span class="hidden">Pg </span>150]</a></span> +each one. Let rise a few moments and bake +half an hour in a moderate oven.</p> + + +<h4>BRIOCHE BREAKFAST CAKE</h4> + +<p>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.</p> + + +<h4>BATH BUNS</h4> + +<p>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.</p> + +<div class="cpoem3"> +<div class="poem"> +<div class="stanza"> +<span class="i0">“<i>Bath Bunny, Currant Bunny, sang a comic song,</i><br /></span> +<span class="i0"><i>Bath Bunny, Currant Bunny, sang it loud and long;</i><br /></span> +<span class="i0"><i>When his friends had told him that he gave them all a pain,</i><br /></span> +<span class="i0"><i>Bath Bunny, Currant Bunny, sang it twice again.</i>”<br /></span> +<span class="poet">Louis Wain.<br /></span> +</div> +</div> +</div> + + +<p><span class="pagenum"><a name="Page_151" id="Page_151">[<span class="hidden">Pg </span>151]</a></span></p> + +<h4>ENGLISH BATH BUNS</h4> + +<p>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.</p> + + +<h4>HOT CROSS BUNS</h4> + +<p>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.</p> + + +<h4>RISEN MUSH MUFFINS</h4> + +<p>One cupful of hominy, cerealine, corn-meal +mush, oatmeal, rice, or other left-over cooked +<span class="pagenum"><a name="Page_152" id="Page_152">[<span class="hidden">Pg </span>152]</a></span> +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.</p> + + +<h4>FINGER ROLLS</h4> + +<p>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.</p> + + +<h4>SOUTHERN ROLLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_153" id="Page_153">[<span class="hidden">Pg </span>153]</a></span> +hours, knead, shape into rolls, let rise two hours +longer, and bake about twenty minutes.</p> + + +<h4>FRENCH ROLLS</h4> + +<p>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.</p> + + +<h4>KENTUCKY ROLLS</h4> + +<p>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.</p> + + +<h4>ALABAMA ROLLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_154" id="Page_154">[<span class="hidden">Pg </span>154]</a></span> +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.</p> + + +<h4>CORN ROLLS</h4> + +<p>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.</p> + + +<h4>PARKER HOUSE ROLLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_155" id="Page_155">[<span class="hidden">Pg </span>155]</a></span> +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.</p> + + +<h4>WHOLE WHEAT ROLLS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_156" id="Page_156">[<span class="hidden">Pg </span>156]</a></span></p> + +<h4>SWEDISH ROLLS</h4> + +<p>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.</p> + + +<h4>PARIS ROLLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_157" id="Page_157">[<span class="hidden">Pg </span>157]</a></span> +minutes in a hot oven, if brushed first with +melted butter, will render them crisp, flaky, and +very digestible.</p> + + +<h4>RUSK</h4> + +<p>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.</p> + + +<h4>GEORGIA RUSK</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_158" id="Page_158">[<span class="hidden">Pg </span>158]</a></span></p> + +<h4>SOUTHERN SALLY LUNN</h4> + +<p>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.</p> + + +<h4>SOUTHERN SALLY LUNN—II</h4> + +<p>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.</p> + + +<h4>SOUTHERN SALLY LUNN—III</h4> + +<p>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 +<span class="pagenum"><a name="Page_159" id="Page_159">[<span class="hidden">Pg </span>159]</a></span> +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.</p> + + +<h4>ZWIEBACK</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_160" id="Page_160">[<span class="hidden">Pg </span>160]</a></span></p> + +<h2>PANCAKES</h2> + + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_161" id="Page_161">[<span class="hidden">Pg </span>161]</a></span> +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.</p> + +<p>Maple syrup is the syrup <i>par excellence</i> 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.</p> + +<p>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.</p> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_162" id="Page_162">[<span class="hidden">Pg </span>162]</a></span></p> + +<h4>SOUTHERN BUCKWHEAT CAKES</h4> + +<p>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.</p> + + +<h4>QUICK BUCKWHEAT CAKES</h4> + +<p>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.</p> + + +<h4>KENTUCKY BUCKWHEAT CAKES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_163" id="Page_163">[<span class="hidden">Pg </span>163]</a></span></p> + +<h4>BUCKWHEAT CAKES WITH SOUR MILK</h4> + +<p>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.</p> + + +<h4>CRUMB BUCKWHEAT CAKES</h4> + +<p>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.</p> + + +<h4>BLUEBERRY PANCAKES</h4> + +<p>Stir one cupful of blueberries into the batter for +strawberry pancakes and fry as other pancakes.</p> + + +<h4>CORN-MEAL PANCAKES</h4> + +<p>One cupful of corn-meal, one cupful of flour, +four cupfuls of milk, one tablespoonful of melted +<span class="pagenum"><a name="Page_164" id="Page_164">[<span class="hidden">Pg </span>164]</a></span> +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.</p> + + +<h4>CORN-MEAL PANCAKES—II</h4> + +<p>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.</p> + + +<h4>CORN-MEAL FLAPJACKS</h4> + +<p>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 +<span class="pagenum"><a name="Page_165" id="Page_165">[<span class="hidden">Pg </span>165]</a></span> +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.</p> + + +<h4>CRUMB PANCAKES</h4> + +<p>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.</p> + + +<h4>GREEN CORN GRIDDLE CAKES</h4> + +<p>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.</p> + + +<h4>DANISH PANCAKES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_166" id="Page_166">[<span class="hidden">Pg </span>166]</a></span></p> + +<h4>FLANNEL CAKES</h4> + +<p>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.</p> + + +<h4>FRENCH PANCAKES</h4> + +<p>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.</p> + + +<h4>FEATHER PANCAKES</h4> + +<p>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. +<span class="pagenum"><a name="Page_167" id="Page_167">[<span class="hidden">Pg </span>167]</a></span> +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.</p> + + +<h4>FRUIT PANCAKES</h4> + +<p>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.</p> + + +<h4>GRAHAM GRIDDLE CAKES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_168" id="Page_168">[<span class="hidden">Pg </span>168]</a></span></p> + +<h4>HOMINY GRIDDLE CAKES</h4> + +<p>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.</p> + + +<h4>MARYLAND GRIDDLE CAKES</h4> + +<p>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.</p> + + +<h4>POTATO PANCAKES</h4> + +<p>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.</p> + + +<h4>RAISED PANCAKES</h4> + +<p>Four cupfuls of milk, one half cake of compressed +yeast, three tablespoonfuls of melted +<span class="pagenum"><a name="Page_169" id="Page_169">[<span class="hidden">Pg </span>169]</a></span> +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.</p> + + +<h4>RAISED PANCAKES—II</h4> + +<p>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.</p> + + +<h4>SOUTHERN RICE PANCAKES</h4> + +<p>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 +<span class="pagenum"><a name="Page_170" id="Page_170">[<span class="hidden">Pg </span>170]</a></span> +cakes from sticking to the griddle and serve as +soon as done.</p> + + +<h4>RICE PANCAKES—II</h4> + +<p>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.</p> + + +<h4>RICE PANCAKES—III</h4> + +<p>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.</p> + + +<h4>STRAWBERRY PANCAKES</h4> + +<p>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 +<span class="pagenum"><a name="Page_171" id="Page_171">[<span class="hidden">Pg </span>171]</a></span> +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.</p> + + +<h4>SOUR MILK PANCAKES</h4> + +<p>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.</p> + + +<h4>SOUR MILK PANCAKES—II</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_172" id="Page_172">[<span class="hidden">Pg </span>172]</a></span></p> + +<h4>WHEAT PANCAKES</h4> + +<p>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.</p> + + +<h4>WHEAT PANCAKES—II</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_173" id="Page_173">[<span class="hidden">Pg </span>173]</a></span></p> + +<h2>COFFEE CAKES, DOUGHNUTS, +AND WAFFLES</h2> + + +<h4>BABA À LA PARISIENNE</h4> + +<p>Prepare the yeast as for <a href="#frenchcoffeecake"><b>French Coffee Cake</b></a>. +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.</p> + + +<h4>GERMAN COFFEE BREAD</h4> + +<p>Scald and cool to lukewarm one cupful of +milk. Add one heaping tablespoonful of butter +and two heaping tablespoonfuls of sugar, one +<span class="pagenum"><a name="Page_174" id="Page_174">[<span class="hidden">Pg </span>174]</a></span> +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.</p> + + +<h4>GERMAN COFFEE CAKE</h4> + +<p>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.</p> + + +<h4>AUSTRIAN COFFEE CAKE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_175" id="Page_175">[<span class="hidden">Pg </span>175]</a></span></p> + +<h4>HUNGARIAN ROYAL COFFEE CAKE</h4> + +<p>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.</p> + + +<h4><a name="frenchcoffeecake" id="frenchcoffeecake"></a>FRENCH COFFEE CAKE</h4> + +<p>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 +<span class="pagenum"><a name="Page_176" id="Page_176">[<span class="hidden">Pg </span>176]</a></span> +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.</p> + + +<h4>VIENNA COFFEE CAKE</h4> + +<p>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 +<span class="pagenum"><a name="Page_177" id="Page_177">[<span class="hidden">Pg </span>177]</a></span> +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.</p> + + +<h4>BERLIN COFFEE CAKE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_178" id="Page_178">[<span class="hidden">Pg </span>178]</a></span></p> + +<h4>QUICK COFFEE CAKE</h4> + +<p>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.</p> + + +<h4>CRULLERS</h4> + +<p>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.</p> + + +<h4>PLAIN DOUGHNUTS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_179" id="Page_179">[<span class="hidden">Pg </span>179]</a></span></p> + +<h4>DOUGHNUTS—II</h4> + +<p>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.</p> + + +<h4>RAISED DOUGHNUTS</h4> + +<p>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.</p> + + +<h4>LIGHT DOUGHNUTS</h4> + +<p>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 +<span class="pagenum"><a name="Page_180" id="Page_180">[<span class="hidden">Pg </span>180]</a></span> +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.</p> + + +<h4>RAISED FRUIT DOUGHNUTS</h4> + +<p>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.</p> + + +<h4>BLUE GRASS WAFFLES</h4> + +<p>Two cupfuls of thick sour cream, two cupfuls +of flour, three eggs, well beaten, and half a +<span class="pagenum"><a name="Page_181" id="Page_181">[<span class="hidden">Pg </span>181]</a></span> +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.</p> + + +<h4>CREAM WAFFLES</h4> + +<p>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.</p> + + +<h4>FEATHER WAFFLES</h4> + +<p>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.</p> + + +<h4>GEORGIA WAFFLES</h4> + +<p>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 +<span class="pagenum"><a name="Page_182" id="Page_182">[<span class="hidden">Pg </span>182]</a></span> +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.</p> + + +<h4>HOMINY WAFFLES</h4> + +<p>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.</p> + + +<h4>RAISED HOMINY WAFFLES</h4> + +<p>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.</p> + + +<h4>INDIAN WAFFLES</h4> + +<p>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 +<span class="pagenum"><a name="Page_183" id="Page_183">[<span class="hidden">Pg </span>183]</a></span> +eggs, beaten separately, the stiffly beaten whites +being folded in last. Bake in a very hot, well-greased +waffle-iron and serve very hot.</p> + + +<h4>KENTUCKY WAFFLES</h4> + +<p>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.</p> + + +<h4>MARYLAND WAFFLES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_184" id="Page_184">[<span class="hidden">Pg </span>184]</a></span></p> + +<h4>PLAIN WAFFLES</h4> + +<p>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.</p> + + +<h4>RICE WAFFLES</h4> + +<p>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.)</p> + + +<h4>RICE AND CORN-MEAL WAFFLES</h4> + +<p>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 +<span class="pagenum"><a name="Page_185" id="Page_185">[<span class="hidden">Pg </span>185]</a></span> +waffle-irons must be very thoroughly greased +and the baking must be done with great care, as +these waffles are likely to burn.</p> + + +<h4>SWEDISH WAFFLES</h4> + +<p>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.</p> + + +<h4>TENNESSEE WAFFLES</h4> + +<p>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.</p> + + +<h4>VIRGINIA WAFFLES</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_186" id="Page_186">[<span class="hidden">Pg </span>186]</a></span></p> + +<h2>BREAKFAST BEVERAGES</h2> + + +<p>The breakfast beverage <i>par excellence</i> 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.</p> + +<p>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.</p> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_187" id="Page_187">[<span class="hidden">Pg </span>187]</a></span> +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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_188" id="Page_188">[<span class="hidden">Pg </span>188]</a></span> +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.</p> + +<p>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.</p> + +<p>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 <em>right</em>.</p> + +<p>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.</p> + + +<h4>BOILED COFFEE</h4> + +<p>One cupful of ground coffee, mixed with a +raw, unbeaten egg, and part of the shell. Add +<span class="pagenum"><a name="Page_189" id="Page_189">[<span class="hidden">Pg </span>189]</a></span> +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.</p> + + +<h4>CAFÉ GLACÉ</h4> + +<p>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.</p> + + +<h4>CHOCOLATE</h4> + +<p>Make exactly like cocoa, using milk instead +of water. A few drops of vanilla added to +chocolate pleasantly accentuates its flavor.</p> + + +<h4>COCOA</h4> + +<p>Directions are given on the package the cocoa +comes in. If not, buy another kind.</p> + + +<p><span class="pagenum"><a name="Page_190" id="Page_190">[<span class="hidden">Pg </span>190]</a></span></p> + +<h4>TEA</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_191" id="Page_191">[<span class="hidden">Pg </span>191]</a></span></p> + +<h2>SIMPLE SALADS</h2> + + +<p>A salad with mayonnaise dressing is an ideal +<i>pièce de résistance</i> for luncheon. It furnishes +the necessary carbon in a light and easily assimilated +form, and, if well made, is always +palatable.</p> + +<p>Strictly speaking, there are but two salad +dressings, <a href="#frenchdressing"><b>French</b></a> and <a href="#mayonnaise"><b>mayonnaise</b></a>. The boiled +dressing, with all its variations, is, technically, +a sauce. A true salad dressing is made almost +entirely of oil.</p> + +<p>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.</p> + +<p>To make mayonnaise, put into an earthen bowl +<span class="pagenum"><a name="Page_192" id="Page_192">[<span class="hidden">Pg </span>192]</a></span> +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.</p> + +<p>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.</p> + +<p>With a little experience, mayonnaise is very +quickly made. It need not take more than +ten or fifteen minutes to make enough +<span class="pagenum"><a name="Page_193" id="Page_193">[<span class="hidden">Pg </span>193]</a></span> +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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p><span class="pagenum"><a name="Page_194" id="Page_194">[<span class="hidden">Pg </span>194]</a></span> +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.</p> + + +<h4><a name="chickensalad" id="chickensalad"></a>CHICKEN SALAD</h4> + +<p>Mix cold, cooked, shredded chicken with half +the quantity of finely cut celery, mix with +<a href="#mayonnaise"><b>mayonnaise dressing</b></a>, 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.</p> + + +<h4>CHICKEN AND MUSHROOM SALAD</h4> + +<p>Equal parts of chicken and cooked mushrooms. +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>MOCK CHICKEN SALAD</h4> + +<p>Cold roast pork, shredded with the fingers +and mixed with half as much finely cut celery. +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CHICKEN AND SWEETBREAD SALAD</h4> + +<p>Cold, cooked, shredded chicken, and half the +quantity of cooked sweetbreads cut fine. +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_195" id="Page_195">[<span class="hidden">Pg </span>195]</a></span></p> + +<h4>CHICKEN AND NUT SALAD</h4> + +<p>Add a few pecans or English walnuts, cut +coarsely, to chicken salad.</p> + + +<h4>ALMOND SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>ASPARAGUS SALAD</h4> + +<p>Boil, drain, and cool the asparagus. Serve +on lettuce leaves with <a href="#frenchdressing"><b>French dressing</b></a>, and garnish +with slices of hard-boiled egg.</p> + + +<h4>APPLE AND CRESS SALAD</h4> + +<p>Cut sour apples into dice. Mix with watercress, +carefully picked over, and <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4><a name="apricotsalad" id="apricotsalad"></a>APRICOT SALAD</h4> + +<p>Chill the fruit, pare, stone, cut in halves, +arrange on lettuce leaves, and pour over <a href="#frenchdressing"><b>French +dressing</b></a> made with lemon-juice.</p> + + +<h4>ASPARAGUS AND SALMON SALAD</h4> + +<p>Flake cold, boiled salmon, mix with cooked +asparagus tips, and add a little finely cut celery. +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_196" id="Page_196">[<span class="hidden">Pg </span>196]</a></span></p> + +<h4>BEAN SALAD</h4> + +<p>Lima beans boiled, drained, and cooled, +chopped onion and minced parsley. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>BORDEAUX SALAD</h4> + +<p>Celery and olives, coarsely cut. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>BANANA SALAD</h4> + +<p>Chill the fruit, peel, slice thin, pour over +<a href="#frenchdressing"><b>French dressing</b></a> made with lemon-juice, and +serve at once on lettuce leaves.</p> + + +<h4>BANANA AND CHERRY SALAD</h4> + +<p>Prepare as above, mixing the bananas with a +few maraschino cherries, cut into quarters.</p> + + +<h4>BANANA AND PIMENTO SALAD</h4> + +<p>Prepare as above, using shredded scarlet pimentos +instead of the cherries.</p> + + +<h4>BANANA AND CELERY SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>, fill +the banana skins, chill, and serve on lettuce +leaves.</p> + + +<p><span class="pagenum"><a name="Page_197" id="Page_197">[<span class="hidden">Pg </span>197]</a></span></p> + +<h4>BIRD’S-NEST SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise dressing</b></a> in a dish apart.</p> + + +<h4>CELERY SALAD</h4> + +<p>Crisp, tender celery cut fine, mixed with a +little chopped onion and <a href="#mayonnaise"><b>mayonnaise</b></a>. Serve +on lettuce.</p> + + +<h4>CAULIFLOWER SALAD</h4> + +<p>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 +<a href="#mayonnaise"><b>mayonnaise</b></a>, and serve on lettuce leaves.</p> + + +<h4>BOHEMIAN SALAD</h4> + +<p>Mix fried oysters or fried scallops, cold, with +half the quantity of finely cut celery. Serve +very cold on lettuce leaves with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_198" id="Page_198">[<span class="hidden">Pg </span>198]</a></span></p> + +<h4><a name="crabsalad" id="crabsalad"></a>CRAB SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>, and serve on +lettuce leaves.</p> + + +<h4>CRESS SALAD</h4> + +<p>Watercress and nasturtium leaves. <a href="#frenchdressing"><b>French +dressing</b></a>. Garnish with nasturtium blossoms.</p> + + +<h4><a name="calfsbrainsalad" id="calfsbrainsalad"></a>CALF’S-BRAIN SALAD</h4> + +<p>Parboil the brains in acidulated water, blanch, +cool, and remove all veins and membranes. +Break in pieces and proceed as for <a href="#crabsalad"><b>Crab Salad</b></a>.</p> + + +<h4>CUCUMBER SALAD</h4> + +<p>Peel, slice, and chill the cucumbers. Drain, +mix with chopped onion, or small bits of the +large white onions. <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>CUCUMBER AND RADISH SALAD</h4> + +<p>Prepare as above, and add a few radishes, +sliced but not peeled. The onion may be +omitted.</p> + + +<p><span class="pagenum"><a name="Page_199" id="Page_199">[<span class="hidden">Pg </span>199]</a></span></p> + +<h4>COTTAGE CHEESE SALAD</h4> + +<p>Make soft cottage cheese into balls the size of +a bird’s egg. Arrange carefully with cucumber +dice and a little chopped onion. <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>CREAM CHEESE SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>CUCUMBER JELLY</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>. +When gelatine is used in salads, half a package +to each two cupfuls of salad material is about +the right proportion.</p> + + +<h4>CHERRY SALAD</h4> + +<p>Maraschino or ox-heart cherries stuffed with +hazel nuts. Serve very cold on lettuce leaves +with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_200" id="Page_200">[<span class="hidden">Pg </span>200]</a></span></p> + +<h4>CELERY AND NUT SALAD</h4> + +<p>Celery and pecans, or English walnuts, +coarsely cut. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CAULIFLOWER AND BEET SALAD</h4> + +<p>Cooked cauliflower flowerets and dice of cold, +boiled beets. Serve on lettuce with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>CHEESE AND TOMATO SALAD</h4> + +<p>Slices of tomato with small bits of Edam +cheese. Serve on lettuce leaves with <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>CELERY JELLY SALAD</h4> + +<p>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 +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_201" id="Page_201">[<span class="hidden">Pg </span>201]</a></span></p> + +<h4><a name="chestnutsaladi" id="chestnutsaladi"></a>CHESTNUT SALAD</h4> + +<p>Shell and blanch the nuts, boil until tender, +drain, and peel. Add an equal quantity of finely +cut celery and some bits of pimento. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CHICKEN ASPIC SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>TOMATO ASPIC SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>BELLEVUE SALAD</h4> + +<p>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 +<span class="pagenum"><a name="Page_202" id="Page_202">[<span class="hidden">Pg </span>202]</a></span> +dishes, surround with the tender heart-leaves +of head lettuce, and mask with <a href="#mayonnaise"><b>mayonnaise +dressing</b></a>.</p> + + +<h4>CHICKEN SALAD EN BELLEVUE</h4> + +<p>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.</p> + + +<h4>CUCUMBER ASPIC SALAD</h4> + +<p>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.</p> + + +<h4>CELERY AND RADISH SALAD</h4> + +<p>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, +<span class="pagenum"><a name="Page_203" id="Page_203">[<span class="hidden">Pg </span>203]</a></span> +mix with <a href="#mayonnaise"><b>mayonnaise</b></a>, and serve on lettuce +leaves. Garnish with whole radishes.</p> + + +<h4>CABBAGE SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a> 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.</p> + + +<h4>SALAD À L’ESPAGNOLE</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> and fill the tomato shell +with the mixture. Put a spoonful of <a href="#mayonnaise"><b>mayonnaise</b></a> +on top of each tomato and serve on individual +plates covered with lettuce leaves.</p> + + +<h4>GRAPE SALAD</h4> + +<p>Use large, white, California grapes, peel, seed, +and cut in halves. Mix with sour orange slices, +<span class="pagenum"><a name="Page_204" id="Page_204">[<span class="hidden">Pg </span>204]</a></span> +and any preferred nuts. Use <a href="#frenchdressing"><b>French dressing</b></a> +made with lemon-juice, and serve on lettuce +leaves.</p> + + +<h4>GRAPE SALAD—II</h4> + +<p>Prepare as above, using apples in place of the +oranges.</p> + + +<h4>GRAPEFRUIT SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> made of +oil and the juice of the fruit.</p> + + +<h4>ITALIAN SALAD</h4> + +<p>Six cold, cooked potatoes, cut in dice, six +flaked sardines, three small cucumber pickles, +chopped, and a stalk of celery cut fine. <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>LETTUCE SALAD</h4> + +<p>Use the crisp heart-leaves of head lettuce, +and dress with <a href="#frenchdressing"><b>French dressing</b></a>. Serve with +cheese and toasted crackers.</p> + + +<h4>ENDIVE SALAD</h4> + +<p>Use the crisp leaves of endive and prepare as +above.</p> + + +<p><span class="pagenum"><a name="Page_205" id="Page_205">[<span class="hidden">Pg </span>205]</a></span></p> + +<h4>MARGUERITE SALAD</h4> + +<p>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. <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>MARQUISE SALAD</h4> + +<p>Tomatoes sliced and sprinkled with chopped +onion, parsley and finely cut celery. Serve on +lettuce leaves with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>NORMANDY SALAD</h4> + +<p>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. <a href="#mayonnaise"><b>Mayonnaise</b></a>. The egg may +be omitted.</p> + + +<h4>NUT AND SWEETBREAD SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a> and serve on lettuce leaves. +Half, or even a third, of this quantity is sufficient +for a small family.</p> + + +<p><span class="pagenum"><a name="Page_206" id="Page_206">[<span class="hidden">Pg </span>206]</a></span></p> + +<h4>ORANGE SALAD</h4> + +<p>Thin slices of very sour oranges, sprinkled +with cut English walnuts. Serve on lettuce +leaves with <a href="#frenchdressing"><b>French dressing</b></a> made with lemon-juice. +Especially good with game.</p> + + +<h4>PIMENTO SALAD</h4> + +<p>Shredded pimentos, sliced olives, finely cut +celery, and a tablespoonful of chopped onion to +each pint. <a href="#mayonnaise"><b>Mayonnaise</b></a>. This salad should be +half celery, one fourth pimentos, and one fourth +olives.</p> + + +<h4>PIMENTO SALAD—II</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>, +and serve on lettuce leaves.</p> + + +<h4>PEPPER SALAD</h4> + +<p>Sliced tomatoes and cucumbers, shredded +green peppers, chopped onion, and <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>PARISIAN SALAD</h4> + +<p>Boil French peas in their own juice, drain, +cool, and mix with cut walnut meats. Soak for +<span class="pagenum"><a name="Page_207" id="Page_207">[<span class="hidden">Pg </span>207]</a></span> +an hour in <a href="#frenchdressing"><b>French dressing</b></a>, drain, put into +lemon cups on lettuce leaves, and serve with a +spoonful of <a href="#mayonnaise"><b>mayonnaise</b></a> on top.</p> + + +<h4>PORTUGUESE SALAD</h4> + +<p>Celery, English walnuts, and shredded pimentos. +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>PEACH SALAD</h4> + +<p>Prepare according to directions given for +<a href="#apricotsalad"><b>Apricot Salad</b></a>, and stuff the halves with maraschino +cherries and chopped nuts.</p> + + +<h4>RUSSIAN SALAD</h4> + +<p>Make tomato aspic in a border mould, turn +out on a platter and fill the centre with celery +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>PINEAPPLE SALAD</h4> + +<p>Pineapple, oranges, bananas, and strawberries, +cut coarsely. <a href="#frenchdressing"><b>French dressing</b></a> made with +lemon-juice. Serve in the pineapple shell, or +in orange baskets, or banana skins.</p> + + +<h4>SCALLOP SALAD</h4> + +<p>Parboil the scallops, drain, and cool. Cut +coarsely, and mix with half the quantity of +finely cut celery. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_208" id="Page_208">[<span class="hidden">Pg </span>208]</a></span></p> + +<h4>OYSTER SALAD</h4> + +<p>Prepare according to directions given above. +Mushrooms may be added if desired.</p> + + +<h4>STUFFED-TOMATO SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>, fill +the shells, put a spoonful of stiff <a href="#mayonnaise"><b>mayonnaise</b></a> +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.</p> + + +<h4>SHRIMP SALAD</h4> + +<p>Use either canned or fresh shrimps. Break +into small bits, mix with <a href="#mayonnaise"><b>mayonnaise</b></a>, and serve +on lettuce leaves.</p> + + +<h4>SUMMER SALAD</h4> + +<p>Slice peeled tomatoes, drain, and mix with +sliced cucumbers and finely chopped onion. +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_209" id="Page_209">[<span class="hidden">Pg </span>209]</a></span></p> + +<h4>SALMON SALAD</h4> + +<p>Use boiled, fresh salmon. Free from skin, fat, +and bone, and flake. Mix with finely cut celery +and a few capers. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>SALMON SALAD—II</h4> + +<p>Prepare as above, using cucumber dice and a +bit of chopped onion instead of the celery and +capers. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>SARDINE SALAD</h4> + +<p>Drain the sardines, sprinkle with lemon-juice, +and alternate with hard-boiled egg quarters on +a bed of lettuce leaves. <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>SHAD ROE SALAD</h4> + +<p>Boil the roe, chill, slice, and add finely cut +celery and boiled beet dice. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>SHAD ROE SALAD—II</h4> + +<p>Prepare the roe as above and mix with +sliced cucumbers. Season with chopped onion +and mix with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>SWEETBREAD SALAD</h4> + +<p>Prepare according to directions given for +<a href="#calfsbrainsalad"><b>Calf’s-Brain Salad</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_210" id="Page_210">[<span class="hidden">Pg </span>210]</a></span></p> + +<h4>SALSIFY SALAD</h4> + +<p>Boil, drain, and cool, cut into dice and combine +with an equal quantity of potatoes, lima +beans, or cauliflower. <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>SPINACH SALAD</h4> + +<p>Mould cooked and chopped spinach in small +cups. Turn out on individual dishes, garnish +with hard-boiled eggs and beet dice. <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>STRING BEANS SALAD</h4> + +<p>String the beans, but do not cut them. Boil, +drain, and cool. Serve on lettuce leaves with +<a href="#frenchdressing"><b>French dressing</b></a> and garnish with nasturtium +blossoms.</p> + + +<h4>SHRIMP AND CUCUMBER SALAD</h4> + +<p>Cut the shrimps coarsely and sprinkle with +<a href="#frenchdressing"><b>French dressing</b></a>. At serving-time, drain, mix +with an equal quantity of crisp cucumber dice, +and serve on lettuce leaves with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>VIENNA SALAD</h4> + +<p>Finely cut celery, apple dice, and shreds of +green pepper. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_211" id="Page_211">[<span class="hidden">Pg </span>211]</a></span></p> + +<h4>WALDORF SALAD</h4> + +<p>Sour apples, peeled and sliced, English walnuts, +and finely cut celery. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>MUTTON SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise dressing</b></a>.</p> + + +<h4>MUTTON AND ASPARAGUS SALAD</h4> + +<p>Prepare according to directions given above, +using an equal quantity of cold, cooked asparagus +instead of the capers.</p> + + +<h4>MUTTON AND PEA SALAD</h4> + +<p>Prepare according to directions given above, +using peas instead of asparagus.</p> + + +<h4>CHESTNUT SALAD—II</h4> + +<p>Prepare according to directions given for +<a href="#chestnutsaladi"><b>Chestnut Salad—I</b></a>. Mix with an equal quantity +of sour apples cut into dice. <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CRESS AND WALNUT SALAD</h4> + +<p>Wash and drain a bunch of watercress, pick +off the tender sprigs and place in a salad bowl. +<span class="pagenum"><a name="Page_212" id="Page_212">[<span class="hidden">Pg </span>212]</a></span> +Add half the quantity of broken English-walnuts +which have been soaked in lemon-juice. +Dress with a <a href="#frenchdressing"><b>French dressing</b></a> made of twice as +much oil as vinegar and no seasoning except +salt.</p> + + +<h4>SHAD ROE SALAD—III</h4> + +<p>Cook the roe with a slice of onion in salted, +acidulated water for twenty minutes. Drain, +cool, cut into slices, and sprinkle with <a href="#frenchdressing"><b>French +dressing</b></a>. Add cucumber dice and chopped +olives. Mix with <a href="#mayonnaise"><b>mayonnaise</b></a>, garnish with +peppers, and serve on lettuce leaves.</p> + + +<h4>SALMON SALAD—III</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>, +to which chopped pickles and capers have been +added, and garnish with lettuce and parsley.</p> + + +<h4>ITALIAN SARDINE SALAD</h4> + +<p>Four sardines, three large potatoes, three +eggs, seasoning, four anchovies, half a cupful +of lima beans cooked, and plenty of oil and +<span class="pagenum"><a name="Page_213" id="Page_213">[<span class="hidden">Pg </span>213]</a></span> +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.</p> + + +<h4>EGG AND CHEESE SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a> 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 <a href="#mayonnaise"><b>mayonnaise</b></a> and +sprinkle more cheese over all.</p> + + +<h4>CELERY AND PINEAPPLE SALAD</h4> + +<p>Use equal parts of shredded pineapple and +celery, cut fine. Sprinkle with lemon-juice, +and chill. Add a few blanched and pounded +<span class="pagenum"><a name="Page_214" id="Page_214">[<span class="hidden">Pg </span>214]</a></span> +almonds, mix with <a href="#mayonnaise"><b>mayonnaise</b></a>, and serve on +lettuce leaves.</p> + + +<h4>VEAL SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>, seasoned with dry +mustard and chopped mint. In making the +<a href="#frenchdressing"><b>French dressing</b></a> for this salad, use ordinary +cider vinegar instead of tarragon vinegar.</p> + + +<h4>TOMATOES STUFFED WITH ASPARAGUS +TIPS</h4> + +<p>Prepare tomato shells according to directions +previously given. Cut cold, cooked asparagus +tips in small bits, mix with <a href="#mayonnaise"><b>mayonnaise</b></a>, and +fill the shells. Season with grated onion if +desired.</p> + + +<h4>TUTTI-FRUITTI SALAD</h4> + +<p>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 +<span class="pagenum"><a name="Page_215" id="Page_215">[<span class="hidden">Pg </span>215]</a></span> +third of the quantity is sufficient for a small +family.</p> + + +<h4>SPAGHETTI SALAD</h4> + +<p>Shredded celery, boiled spaghetti broken into +inch pieces, and bits of Spanish pimento. Mix +with <a href="#mayonnaise"><b>mayonnaise</b></a> and serve on lettuce leaves.</p> + + +<h4>SWEETBREAD AND CUCUMBER SALAD</h4> + +<p>Mix cooked sweetbreads, cut into dice, with +half the amount of cucumbers cut the same +size, and a little finely cut celery. Mix with +<a href="#mayonnaise"><b>mayonnaise</b></a> and serve on lettuce leaves.</p> + + +<h4>HAM AND CELERY SALAD</h4> + +<p>Cut cold, cooked ham into bits and mix with +half as much celery cut fine. Mix with <a href="#mayonnaise"><b>mayonnaise</b></a> +and serve on lettuce leaves. Garnish with +hard-boiled eggs cut in slices.</p> + + +<h4>EGG AND POTATO SALAD</h4> + +<p>Dress slices of cold, hard-boiled eggs and +potatoes with <a href="#frenchdressing"><b>French dressing</b></a>, arrange on lettuce +leaves, and garnish with stoned olives.</p> + + +<h4>CHEESE AND PARSLEY SALAD</h4> + +<p>Moisten Neufchatel or cream cheese with +cream, and shape in tiny balls. Roll in very +<span class="pagenum"><a name="Page_216" id="Page_216">[<span class="hidden">Pg </span>216]</a></span> +finely minced parsley, and serve on lettuce +leaves with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>CHERRY AND PINEAPPLE SALAD</h4> + +<p>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 +<a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>SHRIMP AND CELERY SALAD</h4> + +<p>Equal parts of shredded shrimps and finely +cut celery. Mix with <a href="#mayonnaise"><b>mayonnaise</b></a> and serve on +lettuce leaves.</p> + + +<h4>POTATO AND NUT SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> and let stand on +ice. At serving-time, mix with a little <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>EGG AND CHICKEN SALAD</h4> + +<p>Chop cold roast chicken very fine. Mix the +yolks of hard-boiled eggs with the chicken, +<span class="pagenum"><a name="Page_217" id="Page_217">[<span class="hidden">Pg </span>217]</a></span> +adding enough <a href="#mayonnaise"><b>mayonnaise</b></a> 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.</p> + + +<h4>CABBAGE AND PEPPER SALAD</h4> + +<p>Shred finely a crisp, raw cabbage. Mix with +half as much shredded green pepper. Serve on +lettuce leaves with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>CHEESE AND CELERY SALAD</h4> + +<p>Cut crisp, tender celery into small bits, +sprinkle with grated Parmesan cheese and +serve on lettuce leaves with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>CELERY AND CAULIFLOWER SALAD</h4> + +<p>Equal parts of finely cut celery and cold, +cooked cauliflower broken into bits. Either +<a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>CAULIFLOWER AND CARROT SALAD</h4> + +<p>Cold, cooked cauliflower broken into bits, +and one third the quantity of cooked carrots +cut into dice. Either <a href="#frenchdressing"><b>French</b></a> or <a href="#mayonnaise"><b>mayonnaise +dressing</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_218" id="Page_218">[<span class="hidden">Pg </span>218]</a></span></p> + +<h4>PEA AND WALNUT SALAD</h4> + +<p>Equal quantities of cold, cooked peas and +English walnuts broken into small bits. Sprinkle +with <a href="#frenchdressing"><b>French dressing</b></a>, let stand half an +hour and mix with <a href="#mayonnaise"><b>mayonnaise</b></a>. Serve on lettuce +leaves or in lemon cups.</p> + + +<h4>RUSSIAN SALAD—II</h4> + +<p>Equal quantities of cooked potato dice, peas, +carrots, lima beans, shredded celery, sliced tomatoes, +chopped onion, cucumber dice and +anchovies broken into small bits. <a href="#frenchdressing"><b>French +dressing</b></a>, using more vinegar than usual.</p> + + +<h4>GERMAN CAULIFLOWER SALAD</h4> + +<p>Use cold, cooked cauliflower separated into +flowerets. Fry shredded bacon until crisp, +drain, and mix with the cauliflower. Make a +<a href="#frenchdressing"><b>French dressing</b></a>, using the bacon fat instead +of oil, and cider vinegar instead of tarragon. +Pour hot over the salad and set away to cool.</p> + + +<h4>SPANISH SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_219" id="Page_219">[<span class="hidden">Pg </span>219]</a></span></p> + +<h4>ONION SALAD</h4> + +<p>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 +<a href="#frenchdressing"><b>French dressing</b></a>. The large, white Spanish +onions are best for this salad. One large onion +is usually enough.</p> + + +<h4>RUSSIAN SALAD—III</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>. Serve in tomato shells.</p> + + +<h4>STRAWBERRY SALAD</h4> + +<p>Arrange tender, white lettuce leaves in cup +shapes. Fill each cup with strawberries and +put a tablespoonful of <a href="#mayonnaise"><b>mayonnaise</b></a> in each cup. +<a href="#mayonnaise"><b>Mayonnaise</b></a> for this salad should have the mustard +and tarragon vinegar omitted.</p> + + +<h4>BANANA AND PEANUT SALAD</h4> + +<p>Slice bananas lengthwise, cover with finely +ground peanuts, and serve on lettuce leaves with +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_220" id="Page_220">[<span class="hidden">Pg </span>220]</a></span></p> + +<h4>EGG AND ASPARAGUS SALAD</h4> + +<p>Cut boiled, fresh asparagus into bits. Mix +with slices of hard-boiled egg and serve on lettuce +leaves with a <a href="#frenchdressing"><b>French dressing</b></a> to which +chopped pickles and capers have been added.</p> + + +<h4>EGG AND CUCUMBER SALAD</h4> + +<p>Slice cucumbers and hard-boiled eggs. Alternate +slices of each in a circle around a bed of +watercress, and serve with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>TOMATO AND CHIVE SALAD</h4> + +<p>Peel and chill the tomatoes, and cut into +halves. Sprinkle with finely chopped chives, +and put a spoonful of <a href="#mayonnaise"><b>mayonnaise</b></a> on each half. +Serve on lettuce.</p> + + +<h4>GRAPEFRUIT AND CELERY SALAD</h4> + +<p>Mix grapefruit pulp with finely cut celery, +using twice as much grapefruit as celery. +Serve on lettuce leaves with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>CUCUMBER AND PIMOLA SALAD</h4> + +<p>Mix in equal parts, slicing both thin. Use +<a href="#frenchdressing"><b>French dressing</b></a> and serve on lettuce.</p> + + +<p><span class="pagenum"><a name="Page_221" id="Page_221">[<span class="hidden">Pg </span>221]</a></span></p> + +<h4>EGG AND CELERY SALAD</h4> + +<p>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 +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>CABBAGE SALAD—II</h4> + +<p>Mix shredded, raw cabbage with <a href="#mayonnaise"><b>mayonnaise</b></a>, +and sprinkle with celery seed.</p> + + +<h4>CABBAGE SALAD—III</h4> + +<p>Cut off the small ends of green peppers, scoop +out the seeds, and fill with cabbage salad prepared +as above.</p> + + +<h4>EGG-BALL SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>, 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 <a href="#mayonnaise"><b>mayonnaise</b></a>, sprinkle it with the shredded +whites of the eggs, and drop the balls of yolk +paste upon it.</p> + + +<p><span class="pagenum"><a name="Page_222" id="Page_222">[<span class="hidden">Pg </span>222]</a></span></p> + +<h4>STUFFED-EGG SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>. Mix the yolks to a paste +with <a href="#mayonnaise"><b>mayonnaise</b></a>, using any preferred minced +meat, fish, or vegetable for seasoning. Fill the +shells, spread with <a href="#mayonnaise"><b>mayonnaise</b></a>, and sprinkle +with chopped parsley.</p> + + +<h4>CELERY AND APPLE SALAD</h4> + +<p>Mix equal parts of finely cut celery and +shredded sour apple. Serve on lettuce leaves +with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>TOMATO AND CELERY SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>SHRIMP AND NUT SALAD</h4> + +<p>Break the shrimps into thirds. Use one half +or one third the quantity of pecan or English +walnut meats. Serve on lettuce with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_223" id="Page_223">[<span class="hidden">Pg </span>223]</a></span></p> + +<h4>SMOKED HERRING SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>HALIBUT SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> which has been seasoned +with grated onion.</p> + + +<h4>HALIBUT SALAD—II</h4> + +<p>Prepare halibut steaks according to directions +given above. Sprinkle with <a href="#frenchdressing"><b>French dressing</b></a>, +cover with cucumbers sliced thin, and spread +with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4><a name="halibutsaladiii" id="halibutsaladiii"></a>HALIBUT SALAD—III</h4> + +<p>Prepare the fish according to directions given +above, and flake it. Add half the quantity of +finely cut celery. Serve on lettuce leaves with +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_224" id="Page_224">[<span class="hidden">Pg </span>224]</a></span></p> + +<h4>HALIBUT SALAD—IV</h4> + +<p>Prepare according to directions given for +<a href="#halibutsaladiii"><b>Halibut Salad—III</b></a>, adding as much cucumber +dice as celery.</p> + + +<h4>SMELT SALAD</h4> + +<p>Boil the smelts, drain, cool, and flake the +meat. Mix with cucumber dice, or finely cut +celery, and serve on lettuce leaves with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4><a name="lobstersaladi" id="lobstersaladi"></a>LOBSTER SALAD—I</h4> + +<p>Pick out the meat of a cold, boiled lobster, +mix with <a href="#mayonnaise"><b>mayonnaise</b></a>, and serve on lettuce +leaves.</p> + + +<h4>LOBSTER SALAD—II</h4> + +<p>Prepare according to directions given for +<a href="#lobstersaladi"><b>Lobster Salad—I</b></a>, adding half the quantity of +finely cut celery to the fish.</p> + + +<h4>SHRIMP AND TOMATO SALAD</h4> + +<p>Break the shrimps into half-inch bits, and +mix with twice the quantity of peeled, sliced, +and drained tomatoes. Serve on lettuce leaves +with <a href="#mayonnaise"><b>mayonnaise</b></a>. The tomatoes may be cut +into quarters, instead of slicing.</p> + + +<p><span class="pagenum"><a name="Page_225" id="Page_225">[<span class="hidden">Pg </span>225]</a></span></p> + +<h4>CRAB AND CUCUMBER SALAD</h4> + +<p>Use equal quantities of crab meat, broken +into inch pieces, and cucumber dice. Season +with a little grated onion, and mix with +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>TURKEY SALAD</h4> + +<p>Use cold roast turkey and prepare according +to directions given for <a href="#chickensalad"><b>Chicken Salad</b></a>.</p> + + +<h4>EGG AND CABBAGE SALAD</h4> + +<p>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 +<a href="#mayonnaise"><b>mayonnaise</b></a>. Mould into small balls and set +aside. Shred the whites with the scissors, and +add twice as much shredded cabbage. Mix +with <a href="#mayonnaise"><b>mayonnaise</b></a>, arrange on a bed of lettuce +leaves, and drop the egg balls on the salad.</p> + + +<h4>EGG AND SARDINE SALAD</h4> + +<p>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 +<span class="pagenum"><a name="Page_226" id="Page_226">[<span class="hidden">Pg </span>226]</a></span> +the eggs with the scissors, and mix with twice +the quantity of finely cut celery. Mix the +celery and egg together with <a href="#mayonnaise"><b>mayonnaise</b></a>, +arrange on lettuce leaves, and drop the balls of +egg paste upon the salad.</p> + + +<h4>TONGUE AND POTATO SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French +dressing</b></a> to which a tablespoonful of chopped +cucumber pickle has been added.</p> + + +<h4>SHREDDED LETTUCE SALAD</h4> + +<p>Use the leaf lettuce and cut crosswise into +narrow ribbons, using scissors or a very sharp +knife. Serve with <a href="#frenchdressing"><b>French dressing</b></a>. Sliced +hard-boiled eggs may be mixed with this salad.</p> + + +<h4>GERMAN CABBAGE SALAD</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_227" id="Page_227">[<span class="hidden">Pg </span>227]</a></span></p> + +<h4>IRWIN SALAD</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_228" id="Page_228">[<span class="hidden">Pg </span>228]</a></span></p> + +<h2>ONE HUNDRED SANDWICH +FILLINGS</h2> + + +<p>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.</p> + +<p>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.</p> + +<p>3. Chopped dates seasoned with grated +lemon-peel and clove or cinnamon.</p> + +<p>4. Corned beef cut in thin slices and spread +with mustard.</p> + +<p>5. Tongue cut in thin slices, spread with +mustard.</p> + +<p>6. Grated horseradish spread on buttered +bread.</p> + +<p>7. Swiss cheese cut in thin slices.</p> + +<p>8. Dutch cheese made into a paste with +cream.</p> + +<p>9. Same as above with chopped nuts added.</p> + +<p>10. The meat of a liver sausage seasoned +with chopped onion and celery.</p> + +<p>11. Prunes chopped with half the quantity +<span class="pagenum"><a name="Page_229" id="Page_229">[<span class="hidden">Pg </span>229]</a></span> +of English walnut meats, seasoned with lemon-juice +and powdered sugar.</p> + +<p>12. Equal parts of chicken and cold ham, +finely minced and seasoned with curry powder.</p> + +<p>13. Drained and boned anchovies pounded +to a paste with butter.</p> + +<p>14. Thin slices of cucumber dipped in +<a href="#frenchdressing"><b>French dressing</b></a>.</p> + +<p>15. Minced tongue and hard-boiled eggs, +seasoned with mustard.</p> + +<p>16. Thin slices of roast veal covered with +chopped pickles.</p> + +<p>17. Sardines made to a paste with lemon-juice.</p> + +<p>18. Shrimps picked fine, seasoned with +lemon-juice.</p> + +<p>19. Cold roast turkey cut into thin slices.</p> + +<p>20. Minced hard-boiled eggs, one sardine to +every three, seasoned with lemon-juice.</p> + +<p>21. Thin slices of cold roast chicken.</p> + +<p>22. Watercress chopped fine and seasoned +with salt and pepper.</p> + +<p>23. Same as twenty-two, mix with chopped, +hard-boiled eggs.</p> + +<p>24. Minced hard-boiled eggs mixed with +grated cheese, seasoned with mustard.</p> + +<p>25. Cold baked beans mashed to a paste and +seasoned with mustard or chopped celery.</p> + +<p>26. Thin slices of banana dressed with +oil and lemon-juice.</p> + +<p><span class="pagenum"><a name="Page_230" id="Page_230">[<span class="hidden">Pg </span>230]</a></span> +27. Finely cut celery mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>28. Dutch cheese mixed with chopped olives.</p> + +<p>29. Large figs cut in halves.</p> + +<p>30. Equal parts of minced ham and celery +mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>31. Ham mixed with chopped pickle and +celery.</p> + +<p>32. Petals or leaves of nasturtiums.</p> + +<p>33. Equal parts of grated Swiss cheese and +chopped English walnuts.</p> + +<p>34. Olives chopped fine and mixed with +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>35. Peanuts mashed to a paste with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>36. Caviare mixed with a little lemon-juice.</p> + +<p>37. Cold roast beef cut in thin slices.</p> + +<p>38. Minced hard-boiled eggs mixed with +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>39. Lobster meat mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>40. Canned salmon mixed with hard-boiled +eggs chopped fine.</p> + +<p>41. Strawberries mashed with powdered +sugar and seasoned with a little lemon-juice.</p> + +<p>42. Figs and nuts chopped fine.</p> + +<p>43. Nuts and raisins chopped fine.</p> + +<p>44. Cold roast chicken and cold, cooked +oysters chopped fine.</p> + +<p>45. Cold chicken and one fourth the quantity +of blanched almonds chopped fine and mixed +to a paste with cream.</p> + +<p><span class="pagenum"><a name="Page_231" id="Page_231">[<span class="hidden">Pg </span>231]</a></span> +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.</p> + +<p>47. Minced hard-boiled eggs, grated cheese, +and made mustard, mixed to a paste with olive-oil.</p> + +<p>48. Equal parts of cold roast beef, boiled +tongue, ham, and cold roast turkey. Season +with chopped pickle and mix with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>49. One cupful of cold roast chicken, three +olives, one pickle, and a tablespoonful of capers. +Mince fine and mix with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>50. Orange marmalade.</p> + +<p>51. Cream cheese, lettuce leaves, and <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + +<p>52. Lettuce leaves and <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>53. Salmon, capers, chopped chives, and +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>54. Cold, cooked veal chopped fine with +hard-boiled eggs. Season with tomato catsup.</p> + +<p>55. Hard-boiled eggs cut into slices, sprinkled +with salt and pepper and chopped parsley.</p> + +<p>56. Cold roast chicken and finely cut celery +mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>57. Lettuce leaves, pimentos, and <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>58. Cottage cheese seasoned with mustard +and chopped olives, mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>59. Minced ham, olives, and parsley.</p> + +<p><span class="pagenum"><a name="Page_232" id="Page_232">[<span class="hidden">Pg </span>232]</a></span> +60. Cold corned-beef and green peppers, +minced.</p> + +<p>61. Cold roast lamb, minced, seasoned with +minced olives and tomato catsup.</p> + +<p>62. Raisins and candied lemon-peel chopped +and made into a paste with lemon-juice.</p> + +<p>63. Dates chopped fine, with half the quantity +of English walnuts or pecans.</p> + +<p>64. Chinese preserved ginger chopped fine.</p> + +<p>65. Equal parts of grated cheese and English +walnuts, chopped fine, and rubbed to a paste +with cream.</p> + +<p>66. Cold, cooked sweetbreads chopped fine.</p> + +<p>67. Cold mutton chopped fine, and seasoned +with mint sauce.</p> + +<p>68. Hard-boiled eggs and watercress finely +minced and mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>69. Pickled lambs’ tongues chopped very +fine with capers.</p> + +<p>70. Olives and pimentos finely chopped, +lettuce leaves, and <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>71. Dutch cheese and finely minced watercress.</p> + +<p>72. Sour apples and celery, minced very fine, +and mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>73. Cucumber, grated onion, and <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>74. Leaves of endive and <a href="#frenchdressing"><b>French dressing</b></a>.</p> + +<p>75. Grated cheese, seasoned with salt, paprika, +mustard, vinegar, and anchovy paste.</p> + +<p><span class="pagenum"><a name="Page_233" id="Page_233">[<span class="hidden">Pg </span>233]</a></span> +76. Same as seventy-five, with chopped olives +or pickles added.</p> + +<p>77. Cold, fried oysters chopped fine, lettuce +leaves, and <a href="#frenchdressing"><b>French dressing</b></a>.</p> + +<p>78. Equal parts of banana pulp and crushed +red raspberries, mashed with sugar, and made +into a paste with cream.</p> + +<p>79. Grated cocoanut, chopped nuts, sugar, +and lemon-juice.</p> + +<p>80. Orange marmalade and English walnut +meats.</p> + +<p>81. Preserved ginger and candied orange-peel +chopped fine.</p> + +<p>82. Maraschino cherries and nut meats +chopped fine.</p> + +<p>83. Cottage cheese and jam or marmalade.</p> + +<p>84. Cream cheese and bar le duc mixed to a +paste.</p> + +<p>85. Hard-boiled eggs, chopped fine, and seasoned +with anchovy paste.</p> + +<p>86. Chopped figs and chopped peanuts, seasoned +with lemon-juice.</p> + +<p>87. Chopped English walnuts mixed with +quince-jelly.</p> + +<p>88. Cabbage, finely chopped, and mixed with +salad dressing.</p> + +<p>89. Thinly sliced bananas spread with +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>90. The tender tops of celery, minced fine, +and mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p><span class="pagenum"><a name="Page_234" id="Page_234">[<span class="hidden">Pg </span>234]</a></span> +91. Figs and raisins chopped together.</p> + +<p>92. Boiled ham, sardines, and pickles, +minced, seasoned with mustard, catsup, and +vinegar.</p> + +<p>93. Cottage cheese, lettuce leaves, and +<a href="#frenchdressing"><b>French dressing</b></a>.</p> + +<p>94. Cold, cooked chicken and mushrooms +mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>95. Cottage cheese and minced hard-boiled +eggs, mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>96. Cold roast beef, chopped fine, seasoned +with tomato catsup, celery salt, Worcestershire, +and grated onion.</p> + +<p>97. Raisins chopped fine and worked to a +paste with sherry.</p> + +<p>98. Cream cheese and shredded green +peppers.</p> + +<p>99. Equal parts of tongue and chicken, +minced fine, and mixed with <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>100. Cold, boiled shad roe and cucumbers, +finely minced, and mixed with <a href="#frenchdressing"><b>French dressing</b></a> +or <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + +<p>101. People who are not satisfied with the +above fillings are at liberty to invent their own.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_235" id="Page_235">[<span class="hidden">Pg </span>235]</a></span></p> + +<h2>LUNCHEON BEVERAGES</h2> + + +<p>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.</p> + + +<h4>MILK</h4> + +<p>Serve from an earthen pitcher, either hot or +cold as preferred.</p> + + +<h4>BUTTERMILK</h4> + +<p>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.</p> + + +<h4>TEA</h4> + +<p>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 +<span class="pagenum"><a name="Page_236" id="Page_236">[<span class="hidden">Pg </span>236]</a></span> +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.</p> + + +<h4>VIENNA CHOCOLATE</h4> + +<p>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.</p> + + +<h4>COCOA</h4> + +<p>Directions are given on the package the +cocoa comes in. If not, buy another kind next +time.</p> + + +<p><span class="pagenum"><a name="Page_237" id="Page_237">[<span class="hidden">Pg </span>237]</a></span></p> + +<h4>LEMONADE</h4> + +<p>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.</p> + + +<h4>ICED TEA</h4> + +<p>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.</p> + + +<h4>PINEAPPLE CUP</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_238" id="Page_238">[<span class="hidden">Pg </span>238]</a></span></p> + +<h4>RASPBERRY CUP</h4> + +<p>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.</p> + + +<h4>PINEAPPLE LEMONADE</h4> + +<p>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.</p> + + +<h4>GRAPE JUICE</h4> + +<p>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.</p> + + +<h4><a name="blackberryshrub" id="blackberryshrub"></a>BLACKBERRY SHRUB</h4> + +<p>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 +<span class="pagenum"><a name="Page_239" id="Page_239">[<span class="hidden">Pg </span>239]</a></span> +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.</p> + + +<h4>RASPBERRY SHRUB</h4> + +<p>Use ripe red raspberries, and prepare according +to directions given for <a href="#blackberryshrub"><b>Blackberry Shrub</b></a>.</p> + + +<h4>RASPBERRY DASH</h4> + +<p>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.</p> + + +<h4>MINT SANGAREE</h4> + +<p>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.</p> + + +<h4>SELTZER LEMONADE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_240" id="Page_240">[<span class="hidden">Pg </span>240]</a></span></p> + +<h4>TEMPERANCE PUNCH</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_241" id="Page_241">[<span class="hidden">Pg </span>241]</a></span></p> + +<h2>EATING AND DINING</h2> + + +<p>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.</p> + +<p>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.”</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_242" id="Page_242">[<span class="hidden">Pg </span>242]</a></span> +Establishment balks sometimes at the strain. The +American Sunday Dinner is one cause of the American +Servant Problem—and everybody knows what +that is.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_243" id="Page_243">[<span class="hidden">Pg </span>243]</a></span> +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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_244" id="Page_244">[<span class="hidden">Pg </span>244]</a></span></p> + +<h2>THIRTY-FIVE CANAPÉS</h2> + + +<h4>I</h4> + +<p>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.</p> + + +<h4>II</h4> + +<p>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.</p> + + +<h4>III</h4> + +<p>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.</p> + + +<h4>IV</h4> + +<p>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 +<span class="pagenum"><a name="Page_245" id="Page_245">[<span class="hidden">Pg </span>245]</a></span> +melted. Fillets of anchovies may be laid on these +canapés and they may be served hot or cold, garnishing +with minced parsley.</p> + + +<h4>V</h4> + +<p>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.</p> + + +<h4>VI</h4> + +<p>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.</p> + + +<h4>VII</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>, +using the pastry bag and tube. Serve ice +cold.</p> + + +<h4>VIII</h4> + +<p>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 +<span class="pagenum"><a name="Page_246" id="Page_246">[<span class="hidden">Pg </span>246]</a></span> +wet with cream. Spread thickly upon small slices +of toast and bake until brown.</p> + + +<h4>IX</h4> + +<p>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.</p> + + +<h4>X</h4> + +<p>Spread strips of toast with caviare rubbed to a +smooth paste with butter, sprinkle with chopped +watercress, and serve cold.</p> + + +<h4>XI</h4> + +<p>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.</p> + + +<h4>XII</h4> + +<p>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.</p> + + +<h4>XIII</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_247" id="Page_247">[<span class="hidden">Pg </span>247]</a></span></p> + +<h4>XIV</h4> + +<p>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.</p> + + +<h4>XV</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>, +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.</p> + + +<h4>XVI</h4> + +<p>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.</p> + + +<h4>XVII</h4> + +<p>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.</p> + + +<h4>XVIII</h4> + +<p>Heat a can of caviare with a little melted butter, +<span class="pagenum"><a name="Page_248" id="Page_248">[<span class="hidden">Pg </span>248]</a></span> +season with lemon-juice and cayenne, and serve on +small squares of hot buttered toast.</p> + + +<h4>XIX</h4> + +<p>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.</p> + + +<h4>XX</h4> + +<p>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.</p> + + +<h4>XXI</h4> + +<p>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.</p> + + +<h4>XXII</h4> + +<p>Drain and skin boned sardines. Sauté in butter, +season with salt, cayenne, and lemon-juice, and +serve hot on small strips of buttered toast.</p> + + +<h4>XXIII</h4> + +<p>Drain, skin, bone, and mash sardines. Rub to a +smooth paste, moistening with melted butter and +<span class="pagenum"><a name="Page_249" id="Page_249">[<span class="hidden">Pg </span>249]</a></span> +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.</p> + + +<h4>XXIV</h4> + +<p>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.</p> + + +<h4>XXV</h4> + +<p>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.</p> + + +<h4>XXVI</h4> + +<p>Spread rounds of fried bread with anchovy paste +and cover with <a href="#mayonnaise"><b>Mayonnaise</b></a> to which has been added +chopped capers, olives, and onion. Garnish with +cress and serve cold.</p> + + +<h4>XXVII</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_250" id="Page_250">[<span class="hidden">Pg </span>250]</a></span></p> + +<h4>XXVIII</h4> + +<p>Sprinkle rounds of fried bread with grated cheese, +heat until the cheese melts, and serve very hot.</p> + + +<h4>XXIX</h4> + +<p>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.</p> + + +<h4>XXX</h4> + +<p>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.</p> + + +<h4>XXXI</h4> + +<p>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.</p> + + +<h4>XXXII</h4> + +<p>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.</p> + + +<h4>XXXIII</h4> + +<p>Spread grated cheese on small rounds of bread +seasoned with salt and cayenne, and bake until the +<span class="pagenum"><a name="Page_251" id="Page_251">[<span class="hidden">Pg </span>251]</a></span> +cheese is melted. The bread may be spread with +French mustard before the cheese is put on.</p> + + +<h4>XXXIV</h4> + +<p>Rub two chicken livers to a smooth paste with +butter, seasoning with salt and paprika, spread on +rounds of fried bread, and serve hot.</p> + + +<h4>XXXV</h4> + +<p>Mix equal quantities of minced cooked chicken, +ham, or tongue with a little very thick <a href="#creamsauce"><b>Cream Sauce</b></a>. +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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_252" id="Page_252">[<span class="hidden">Pg </span>252]</a></span></p> + +<h2>ONE HUNDRED SIMPLE SOUPS</h2> + + + + +<h3><i>BEEF SOUPS</i></h3> + + +<h4>BARLEY SOUP</h4> + +<p>Cook one cupful of barley slowly until soft. +Drain, and add to beef stock made according to any +preferred method. Serve very hot.</p> + + +<h4>BLACK BEAN SOUP</h4> + +<p>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.</p> + + +<h4>BOSTON SUMMER SOUP</h4> + +<p>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 +<span class="pagenum"><a name="Page_253" id="Page_253">[<span class="hidden">Pg </span>253]</a></span> +of cooked peas. Season with salt and pepper, reheat +and serve.</p> + + +<h4>CREOLE SOUP</h4> + +<p>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.</p> + + +<h4>ENGLISH SPINACH SOUP</h4> + +<p>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.</p> + + +<h4>ENGLISH TOMATO SOUP</h4> + +<p>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.</p> + + +<h4>ITALIAN ONION SOUP WITH CHEESE</h4> + +<p>Slice four large onions very thin, fry brown in +<span class="pagenum"><a name="Page_254" id="Page_254">[<span class="hidden">Pg </span>254]</a></span> +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.</p> + + +<h4>JULIENNE SOUP</h4> + +<p>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.</p> + + +<h4>SOUP OF MIXED VEGETABLES</h4> + +<p>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.</p> + + +<h4>NOODLE AND TOMATO SOUP</h4> + +<p>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.</p> + + +<h4>QUICK BEEF SOUP</h4> + +<p>Cook together in two quarts of water for half an +<span class="pagenum"><a name="Page_255" id="Page_255">[<span class="hidden">Pg </span>255]</a></span> +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.</p> + + +<h4>RICE AND CURRY SOUP</h4> + +<p>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.</p> + + +<h4>SPANISH ONION SOUP</h4> + +<p>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.</p> + + +<h4>VEAL SOUP</h4> + +<p>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 +<span class="pagenum"><a name="Page_256" id="Page_256">[<span class="hidden">Pg </span>256]</a></span> +a teaspoonful of butter, and strain the hot soup +upon it, stirring constantly. Pour into the tureen +and serve immediately.</p> + + +<h4>WREXHAM SOUP</h4> + +<p>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.</p> + + + + +<h3><i>BISQUES AND PURÉES</i></h3> + + +<h4>BISQUE OF CLAMS</h4> + +<p>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.</p> + + +<h4>CRAB AND TOMATO BISQUE</h4> + +<p>Blend together two tablespoonfuls each of butter +and flour. Add one quart of cold milk, and cook +<span class="pagenum"><a name="Page_257" id="Page_257">[<span class="hidden">Pg </span>257]</a></span> +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.</p> + + +<h4>PURÉE OF ASPARAGUS</h4> + +<p>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.</p> + + +<h4>PURÉE OF GREEN PEAS</h4> + +<p>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.</p> + + +<h4>PURÉE OF KIDNEY BEANS</h4> + +<p>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, +<span class="pagenum"><a name="Page_258" id="Page_258">[<span class="hidden">Pg </span>258]</a></span> +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.</p> + + +<h4>PURÉE OF PEAS AND RICE</h4> + +<p>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.</p> + + +<h4>PURÉE OF TOMATOES</h4> + +<p>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.</p> + + +<h4>PURÉE OF TOMATOES AND MACARONI</h4> + +<p>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 +<span class="pagenum"><a name="Page_259" id="Page_259">[<span class="hidden">Pg </span>259]</a></span> +and boiled in soup, while stirring. When thickened +add one cupful of cooked macaroni, cut into small +bits.</p> + + + + +<h3><i>CHICKEN SOUPS</i></h3> + + +<h4>CHICKEN BOUILLON</h4> + +<p>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.</p> + + +<h4>CHICKEN SOUP</h4> + +<p>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.</p> + + +<h4>CHICKEN AND TOMATO SOUP</h4> + +<p>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 +<span class="pagenum"><a name="Page_260" id="Page_260">[<span class="hidden">Pg </span>260]</a></span> +bones. Remove the bones, chop the meat fine, reheat, +and serve.</p> + + +<h4><a name="creamofchicken" id="creamofchicken"></a>CREAM OF CHICKEN</h4> + +<p>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.</p> + + +<h4>CREAM OF CHICKEN AND ASPARAGUS</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> 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.</p> + + +<h4>CREAM OF CHICKEN AND BARLEY</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> according to directions +given above, and add one cupful of barley +which has been cooked in chicken stock. Add +more cream if too thick.</p> + + +<h4>CREAM OF CHICKEN AND CELERY</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_261" id="Page_261">[<span class="hidden">Pg </span>261]</a></span></p> + +<h4>CREAM OF CHICKEN AND NOODLES</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> according to directions +given above, and add one cupful of cooked +noodles. Season with grated Parmesan cheese.</p> + + +<h4>CREAM OF CHICKEN AND OYSTERS</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> according to directions +given above, and add one cupful of cooked oysters +with their liquor. Season with minced parsley +and lemon-juice.</p> + + +<h4>CREAM OF CHICKEN AND SAGO</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> 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.</p> + + +<h4>CREAM OF CHICKEN AND VERMICELLI</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> 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.</p> + + +<h4>CREAM CHICKEN BOUILLON</h4> + +<p>Prepare <a href="#creamofchicken"><b>Cream of Chicken</b></a> 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.</p> + + +<p><span class="pagenum"><a name="Page_262" id="Page_262">[<span class="hidden">Pg </span>262]</a></span></p> + +<h4>CREOLE CHICKEN GUMBO</h4> + +<p>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.</p> + + +<h4>EGG AND CHICKEN SOUP</h4> + +<p>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.</p> + + +<h4>GERMAN CHICKEN SOUP</h4> + +<p>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.</p> + + +<h4>GIBLET SOUP</h4> + +<p>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 +<span class="pagenum"><a name="Page_263" id="Page_263">[<span class="hidden">Pg </span>263]</a></span> +flour, rubbed smooth in the boiling soup. Add +two hard-boiled eggs, finely chopped, and serve.</p> + + +<h4>HUNGARIAN CHICKEN SOUP</h4> + +<p>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.</p> + + +<h4>JELLIED CHICKEN BOUILLON</h4> + +<p>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.</p> + + +<h4>MOCK CHICKEN GUMBO</h4> + +<p>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 +<span class="pagenum"><a name="Page_264" id="Page_264">[<span class="hidden">Pg </span>264]</a></span> +flour, blended with a little cold stock. Season +to taste, and serve with boiled rice.</p> + + + + +<h3><i>CREAM SOUPS</i></h3> + + +<h4>CREAM OF ASPARAGUS</h4> + +<p>Prepare according to directions given for <a href="#creamofcelery"><b>Cream +of Celery</b></a>, using two cupfuls of asparagus. Add a +tablespoonful of whipped cream and a few of the +cooked asparagus tops to each plate of soup.</p> + + +<h4>CREAM OF BARLEY</h4> + +<p>Prepare according to directions given for <a href="#creamofcelery"><b>Cream +of Celery</b></a>, using one cupful of cooked barley and an +extra cupful of milk. Season with curry powder, +celery salt, and minced parsley.</p> + + +<h4><a name="creamofcelery" id="creamofcelery"></a>CREAM OF CELERY</h4> + +<p>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.</p> + + +<h4>CREAM OF CLAMS</h4> + +<p>Prepare according to directions given above, +<span class="pagenum"><a name="Page_265" id="Page_265">[<span class="hidden">Pg </span>265]</a></span> +using two cupfuls of minced clams with their +liquor instead of the celery.</p> + + +<h4>CREAM OF CORN AND TOMATO</h4> + +<p>Prepare according to directions given above, +using one cupful each of corn and tomato pulp.</p> + + +<h4>CREAM OF CRABS</h4> + +<p>Prepare according to directions given above, +using two cupfuls of cooked crab meat. Season +with lemon-juice and sherry.</p> + + +<h4>CREAM OF MUSHROOMS</h4> + +<p>Prepare according to directions given above, +using either fresh or canned mushrooms. Season +with celery salt and parsley.</p> + + +<h4>CREAM OF OYSTERS</h4> + +<p>Prepare according to directions given above, +using two cupfuls of minced oysters with their +liquor. Season with minced parsley.</p> + + +<h4>CREAM OF PEAS</h4> + +<p>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.</p> + + +<h4>CREAM OF TOMATO</h4> + +<p>Prepare according to directions given above, using +<span class="pagenum"><a name="Page_266" id="Page_266">[<span class="hidden">Pg </span>266]</a></span> +two cupfuls of stewed tomatoes, and a small pinch of soda. +Season with minced parsley and grated onion.</p> + + +<h4>CREAM OF VERMICELLI</h4> + +<p>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.</p> + + + + +<h3><i>FISH SOUPS</i></h3> + + +<h4>CLAM BROTH</h4> + +<p>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.</p> + + +<h4><a name="clambouillon" id="clambouillon"></a>CLAM BOUILLON</h4> + +<p>Prepare according to directions elsewhere given +for <a href="#oysterbouillon"><b>Oyster Bouillon</b></a>, cooking a chopped onion and +a bay-leaf with the clams.</p> + + +<h4>CREAM CLAM BOUILLON</h4> + +<p>Prepare <a href="#clambouillon"><b>Clam Bouillon</b></a> according to directions +given above, and add one pint of boiling cream +just before serving. Serve in cups, with whipped +cream.</p> + + +<h4>CLAM SOUP</h4> + +<p>Reheat one quart of clam broth, season with +<span class="pagenum"><a name="Page_267" id="Page_267">[<span class="hidden">Pg </span>267]</a></span> +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.</p> + + +<h4>CLAM AND OYSTER SOUP</h4> + +<p>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.</p> + + +<h4>CRAB GUMBO</h4> + +<p>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.</p> + + +<h4>FRENCH FISH SOUP</h4> + +<p>Thicken three quarts of fish stock with three +tablespoonfuls each of butter and flour. Stir +<span class="pagenum"><a name="Page_268" id="Page_268">[<span class="hidden">Pg </span>268]</a></span> +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.</p> + + +<h4>GERMAN FISH SOUP</h4> + +<p>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.</p> + + +<h4><a name="oysterbouillon" id="oysterbouillon"></a>OYSTER BOUILLON</h4> + +<p>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.</p> + + +<h4>OYSTER SOUP</h4> + +<p>Scald one quart of oysters in their own liquor. +Skim out the oysters, and set aside. Add one +<span class="pagenum"><a name="Page_269" id="Page_269">[<span class="hidden">Pg </span>269]</a></span> +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.</p> + + +<h4>CREOLE OYSTER GUMBO</h4> + +<p>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 filè powder. Cook until the +oysters ruffle, and serve with boiled rice. The +Gumbo filè powder comes in bottles, and is sold +by all first-class grocers.</p> + + +<h4>OYSTER AND VEAL SOUP</h4> + +<p>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.</p> + + +<h4>SOUTHERN OYSTER SOUP</h4> + +<p>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 +<span class="pagenum"><a name="Page_270" id="Page_270">[<span class="hidden">Pg </span>270]</a></span> +of cornstarch, rubbed smooth in a little cold milk, +stir while cooking, add the oysters, cook until the +edges ruffle, and serve immediately.</p> + + +<h4>SALMON SOUP</h4> + +<p>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.</p> + + +<h4>SPANISH SALMON SOUP</h4> + +<p>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.</p> + + +<h4>SHRIMP SOUP</h4> + +<p>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.</p> + + +<h4>FRENCH CREAM OF SHRIMPS</h4> + +<p>Chop fine two cans of shrimps, fry in butter, add +<span class="pagenum"><a name="Page_271" id="Page_271">[<span class="hidden">Pg </span>271]</a></span> +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.</p> + + +<h4>SCALLOP STEW</h4> + +<p>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.</p> + + +<h4>HOFFMAN HOUSE CLAM CHOWDER</h4> + +<p>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.</p> + + +<h4>CREOLE CORN CHOWDER</h4> + +<p>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.</p> + + + + +<h3><i>FRUIT SOUPS</i></h3> + + +<h4><a name="cherrysoup" id="cherrysoup"></a>CHERRY SOUP</h4> + +<p>Stone four cupfuls of sour cherries. Cover with +<span class="pagenum"><a name="Page_272" id="Page_272">[<span class="hidden">Pg </span>272]</a></span> +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.</p> + + +<h4>CURRANT SOUP</h4> + +<p>Prepare according to directions given for <a href="#cherrysoup"><b>Cherry +Soup</b></a> using currants instead of cherries.</p> + + +<h4>GOOSEBERRY SOUP</h4> + +<p>Prepare according to directions for <a href="#cherrysoup"><b>Cherry Soup</b></a>, +using gooseberries instead of cherries.</p> + + +<h4>PRUNE SOUP</h4> + +<p>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.</p> + + +<h4>RAISIN AND SAGO SOUP</h4> + +<p>Simmer until transparent, in four cupfuls of +water, two tablespoonfuls of well-washed pearl +<span class="pagenum"><a name="Page_273" id="Page_273">[<span class="hidden">Pg </span>273]</a></span> +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.</p> + + +<h4>RASPBERRY AND CURRANT SOUP</h4> + +<p>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.</p> + + +<h4>STRAWBERRY SOUP</h4> + +<p>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.</p> + + + + +<h3><i>MUTTON SOUPS</i></h3> + + +<h4>ASPARAGUS SOUP</h4> + +<p>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.</p> + + +<h4>BAKED MUTTON SOUP</h4> + +<p>Arrange in an earthen jar half a dozen cold +boiled potatoes, a sliced onion, a sliced turnip, three +<span class="pagenum"><a name="Page_274" id="Page_274">[<span class="hidden">Pg </span>274]</a></span> +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.</p> + + +<h4>CLEAR MUTTON BROTH</h4> + +<p>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.</p> + + +<h4>LAMB SOUP</h4> + +<p>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.</p> + + +<h4>MUTTON AND CARROT SOUP</h4> + +<p>Cover the bones of cold roast mutton with two +<span class="pagenum"><a name="Page_275" id="Page_275">[<span class="hidden">Pg </span>275]</a></span> +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.</p> + + +<h4>NOODLE AND TOMATO SOUP</h4> + +<p>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.</p> + + +<h4>QUICK MUTTON SOUP</h4> + +<p>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.</p> + + + + +<h3><i>VEAL SOUPS</i></h3> + + +<h4>AUSTRIAN VEAL SOUP</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_276" id="Page_276">[<span class="hidden">Pg </span>276]</a></span></p> + +<h4>CHIFFONADE SOUP</h4> + +<p>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.</p> + + +<h4>GREEN-PEA SOUP WITH RICE</h4> + +<p>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.</p> + + +<h4>ITALIAN VEAL SOUP</h4> + +<p>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.</p> + + +<h4>QUICK TOMATO SOUP</h4> + +<p>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 +<span class="pagenum"><a name="Page_277" id="Page_277">[<span class="hidden">Pg </span>277]</a></span> +blended and cooked until thick in a little cold +stock.</p> + + +<h4>SOUP À LA DUCHESSE</h4> + +<p>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.</p> + + +<h4>SPRING SOUP</h4> + +<p>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.</p> + + +<h4>VEAL BROTH</h4> + +<p>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.</p> + + +<h4>VEGETABLE SOUP</h4> + +<p>Put a knuckle of veal into four quarts of water, +<span class="pagenum"><a name="Page_278" id="Page_278">[<span class="hidden">Pg </span>278]</a></span> +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.</p> + + + + +<h3><i>MISCELLANEOUS SOUPS</i></h3> + + +<h4>I</h4> + +<p>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.</p> + + +<h4>II</h4> + +<p>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.</p> + + +<h4>III</h4> + +<p>Take the bone of a rib roast of beef, the trimmings +of beef steak, and the bones and trimmings of a +<span class="pagenum"><a name="Page_279" id="Page_279">[<span class="hidden">Pg </span>279]</a></span> +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.</p> + + +<h4>IV</h4> + +<p>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.</p> + + +<h4>V</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_280" id="Page_280">[<span class="hidden">Pg </span>280]</a></span></p> + +<h4>VI</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_281" id="Page_281">[<span class="hidden">Pg </span>281]</a></span></p> + +<h2>FIFTY WAYS TO COOK SHELL-FISH</h2> + + + + +<h3><i>CLAMS</i></h3> + + +<h4>CLAMS À LA MARQUISE</h4> + +<p>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.</p> + + +<h4>CLAMS IN THE CHAFING-DISH</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_282" id="Page_282">[<span class="hidden">Pg </span>282]</a></span></p> + +<h4>CLAM COCKTAIL</h4> + +<p>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.</p> + + +<h4>CREAMED CLAMS</h4> + +<p>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.</p> + + +<h4>CONNECTICUT CLAM PIE</h4> + +<p>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.</p> + + +<h4>DEVILLED CLAMS</h4> + +<p>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. +<span class="pagenum"><a name="Page_283" id="Page_283">[<span class="hidden">Pg </span>283]</a></span> +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.</p> + + +<h4>ESCALLOPED CLAMS</h4> + +<p>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.</p> + + + + +<h3><i>CRABS</i></h3> + + +<h4>BAKED CRABS</h4> + +<p>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.</p> + + +<h4>BAKED SOFT-SHELL CRABS</h4> + +<p>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 +<span class="pagenum"><a name="Page_284" id="Page_284">[<span class="hidden">Pg </span>284]</a></span> +into a very hot oven for five minutes. Serve with +<a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<h4>BROILED SOFT-SHELL CRABS</h4> + +<p>Clean carefully, dip into melted butter, season +with pepper and salt, and broil. Serve on toast +with melted butter and lemon-juice.</p> + + +<h4>CRABS À LA CRÉOLE</h4> + +<p>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.</p> + + +<h4>CRABS À LA ST. LAURENCE</h4> + +<p>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.</p> + + +<h4>CRABS BAKED IN SHELLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_285" id="Page_285">[<span class="hidden">Pg </span>285]</a></span> +the empty shells, fill with the mixture, cover with +crumbs, dot with butter, and brown in the oven.</p> + + +<h4>CRAB CROQUETTES</h4> + +<p>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.</p> + + +<h4>DEVILLED CRABS</h4> + +<p>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.</p> + + +<h4>CRAB FARCI WITH TOMATO SAUCE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_286" id="Page_286">[<span class="hidden">Pg </span>286]</a></span></p> + +<h4>CRAB FRICASSEE</h4> + +<p>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.</p> + + +<h4>FRIED SOFT-SHELL CRABS</h4> + +<p>Clean carefully, dip in egg and crumbs, and fry +in deep fat. Drain on brown paper and serve with +<a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<h4>STUFFED CRABS</h4> + +<p>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.</p> + + + + +<h3><i>LOBSTER</i></h3> + + +<h4>BROILED LOBSTER</h4> + +<p>Split a boiled lobster lengthwise, rub the cut +surface with soft butter, and broil with a slow fire.</p> + + +<h4>BROWN LOBSTER CURRY</h4> + +<p>Melt three tablespoonfuls of butter and fry in +it two small onions chopped fine. Dredge with +<span class="pagenum"><a name="Page_287" id="Page_287">[<span class="hidden">Pg </span>287]</a></span> +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.</p> + + +<h4>DEVILLED LOBSTER</h4> + +<p>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.</p> + + +<h4>ESCALLOPED LOBSTER</h4> + +<p>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.</p> + + +<h4>LOBSTER À LA NEWBURG</h4> + +<p>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, +<span class="pagenum"><a name="Page_288" id="Page_288">[<span class="hidden">Pg </span>288]</a></span> +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.</p> + + +<h4>LOBSTER IN CASSEROLE</h4> + +<p>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.</p> + + +<h4>LOBSTER WIGGLE</h4> + +<p>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.</p> + + + + +<h3><i>OYSTERS</i></h3> + + +<h4>BAKED OYSTERS</h4> + +<p>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 +<span class="pagenum"><a name="Page_289" id="Page_289">[<span class="hidden">Pg </span>289]</a></span> +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.</p> + + +<h4>BROILED OYSTERS ON TOAST</h4> + +<p>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.</p> + + +<h4>CREOLE OYSTER LOAF</h4> + +<p>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.</p> + + +<h4>CURRIED OYSTERS</h4> + +<p>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 +<span class="pagenum"><a name="Page_290" id="Page_290">[<span class="hidden">Pg </span>290]</a></span> +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.</p> + + +<h4>DEVILLED OYSTERS</h4> + +<p>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.</p> + + +<h4>ESCALLOPED OYSTERS AND MACARONI</h4> + +<p>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.</p> + + +<h4>FRIED OYSTERS</h4> + +<p>Select large oysters and drain on a cloth. When +<span class="pagenum"><a name="Page_291" id="Page_291">[<span class="hidden">Pg </span>291]</a></span> +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.</p> + + +<h4>OYSTERS IN BROWN SAUCE</h4> + +<p>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.</p> + + +<h4>OYSTERS IN CASSEROLE</h4> + +<p>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.</p> + + +<h4>OYSTER COCKTAIL</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_292" id="Page_292">[<span class="hidden">Pg </span>292]</a></span></p> + +<h4>OYSTERS WITH DUMPLINGS</h4> + +<p>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.</p> + + +<h4>OYSTERS WITH GREEN PEPPERS</h4> + +<p>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.</p> + + +<h4>OYSTER STEW</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_293" id="Page_293">[<span class="hidden">Pg </span>293]</a></span></p> + +<h4>OYSTERS À L’INDIEN</h4> + +<p>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.</p> + + +<h4>OYSTERS À LA MADRID</h4> + +<p>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.</p> + + + + +<h3><i>SCALLOPS</i></h3> + + +<h4>FRIED SCALLOPS</h4> + +<p>Trim off the beards and black parts, rinse well, +and drain. Sauté in hot lard, drain on brown +paper, and serve at once. Or, dip in egg and +crumbs and fry in deep fat.</p> + + +<h4>PIGS IN BLANKETS</h4> + +<p>Parboil scallops, drain and dry on a cloth. Roll +a thin slice of bacon around each one and fasten +<span class="pagenum"><a name="Page_294" id="Page_294">[<span class="hidden">Pg </span>294]</a></span> +with a wooden tooth-pick. Fry until the bacon +is crisp and serve on thin slices of buttered toast.</p> + + + + +<h3><i>SHRIMPS</i></h3> + + +<h4><a name="creamedshrimps" id="creamedshrimps"></a>CREAMED SHRIMPS</h4> + +<p>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.</p> + + +<h4>CURRIED SHRIMPS</h4> + +<p>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.</p> + + +<h4>JELLIED SHRIMPS</h4> + +<p>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 +<span class="pagenum"><a name="Page_295" id="Page_295">[<span class="hidden">Pg </span>295]</a></span> +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 +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>MAYONNAISE OF SHRIMPS</h4> + +<p>Prepare two cupfuls of shrimps, and break each +one in two pieces. Mix with <a href="#mayonnaise"><b>mayonnaise</b></a> and serve +with a border of lettuce leaves. A little finely +cut celery may be added if desired.</p> + + +<h4>SHRIMPS BAKED IN GREEN PEPPERS</h4> + +<p>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.</p> + + +<h4>SHRIMPS À LA CRÉOLE</h4> + +<p>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 +<span class="pagenum"><a name="Page_296" id="Page_296">[<span class="hidden">Pg </span>296]</a></span> +ten minutes and add one-half cupful of French +peas just before serving.</p> + + +<h4>SHRIMP WIGGLE</h4> + +<p>Prepare according to directions given for <a href="#creamedshrimps"><b>Creamed +Shrimps</b></a>, using equal quantities of broken shrimps +and French peas.</p> + + +<h4>TOMATOES STUFFED WITH SHRIMPS</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_297" id="Page_297">[<span class="hidden">Pg </span>297]</a></span></p> + +<h2>SIXTY WAYS TO COOK FISH</h2> + + +<h4>COURT BOUILLON</h4> + +<p>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.</p> + + +<h4>BAKED BASS</h4> + +<p>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 <a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<h4>BAKED BASS WITH SHRIMP SAUCE</h4> + +<p>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 +<span class="pagenum"><a name="Page_298" id="Page_298">[<span class="hidden">Pg </span>298]</a></span> +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.</p> + + +<h4>BOILED BASS</h4> + +<p>Clean the fish, put it into warm salted water, +and simmer for twenty minutes.</p> + + +<h4>BOILED SEA-BASS WITH EGG SAUCE</h4> + +<p>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.</p> + + +<h4>COLD BASS WITH TARTAR SAUCE</h4> + +<p>Boil the fish in court bouillon and drain. Chop +fine parsley, pickles, olives, and capers. Mix with +a stiff <a href="#mayonnaise"><b>mayonnaise</b></a> and spread over the fish. Serve +with a border of sliced cucumbers.</p> + + +<p><span class="pagenum"><a name="Page_299" id="Page_299">[<span class="hidden">Pg </span>299]</a></span></p> + +<h4>BAKED BLUEFISH À L’ITALIENNE</h4> + +<p>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.</p> + + +<h4>BAKED BLUEFISH</h4> + +<p>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.</p> + + +<h4>STEAMED BLUEFISH</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_300" id="Page_300">[<span class="hidden">Pg </span>300]</a></span></p> + +<h4>BAKED CODFISH</h4> + +<p>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.</p> + + +<h4>CODFISH À LA CRÉOLE</h4> + +<p>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.</p> + + +<h4>ESCALLOPED CODFISH AND MACARONI</h4> + +<p>Mix together equal parts of cooked and broken +macaroni and flaked boiled cod. Mix with <a href="#creamsauce"><b>Cream +Sauce</b></a>. Fill a buttered baking-dish, sprinkle +thickly with grated cheese, cover with crumbs, +dot with butter, and brown in the oven.</p> + + +<h4>BREADED CODFISH STEAKS</h4> + +<p>Season the steaks with salt, pepper, and lemon-juice, +<span class="pagenum"><a name="Page_301" id="Page_301">[<span class="hidden">Pg </span>301]</a></span> +dip in egg and crumbs, and fry in deep fat. +Serve with any preferred sauce.</p> + + +<h4>BOILED FINNAN HADDIE</h4> + +<p>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.</p> + + +<h4>BROILED FINNAN HADDIE</h4> + +<p>Cut the haddie into small squares, skin and +parboil it. Wipe dry, broil on a buttered gridiron +and serve with melted butter.</p> + + +<h4>CREAMED FINNAN HADDIE</h4> + +<p>Parboil, drain, and flake the fish. Reheat with +shredded fried sweet peppers in a <a href="#creamsauce"><b>Cream Sauce</b></a>. +Canned pimentos may be used instead of the green +peppers.</p> + + +<h4>BROILED FROG LEGS</h4> + +<p>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 <a href="#maitredhotelsauce"><b>Maître +d’Hôtel Sauce</b></a>.</p> + + +<h4>FROG LEGS À LA POULETTE</h4> + +<p>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 +<span class="pagenum"><a name="Page_302" id="Page_302">[<span class="hidden">Pg </span>302]</a></span> +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.</p> + + +<h4>HADDOCK RAREBIT</h4> + +<p>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.</p> + + +<h4>HADDOCK AND OYSTERS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_303" id="Page_303">[<span class="hidden">Pg </span>303]</a></span></p> + +<h4>HALIBUT À LA MAÎTRE D’HÔTEL</h4> + +<p>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.</p> + + +<h4>BAKED HALIBUT</h4> + +<p>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.</p> + + +<h4>HALIBUT STEAK À LA JARDINIÈRE</h4> + +<p>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 +<span class="pagenum"><a name="Page_304" id="Page_304">[<span class="hidden">Pg </span>304]</a></span> +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.</p> + + +<h4>FRESH BOILED MACKEREL</h4> + +<p>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.</p> + + +<h4>PIKE BAKED IN SOUR CREAM</h4> + +<p>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.</p> + + +<h4>BOILED SALMON WITH GREEN SAUCE</h4> + +<p>Boil a small salmon in salted and acidulated water. +Take up carefully and reduce the liquid by rapid +<span class="pagenum"><a name="Page_305" id="Page_305">[<span class="hidden">Pg </span>305]</a></span> +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.</p> + + +<h4>BOILED SALMON À LA WALDORF</h4> + +<p>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.</p> + + +<h4>BAKED SALMON</h4> + +<p>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.</p> + + +<h4>STUFFED SALMON</h4> + +<p>Clean, bone, and parboil a small salmon. Rub +the inside with salt, pepper, and grated nutmeg. +<span class="pagenum"><a name="Page_306" id="Page_306">[<span class="hidden">Pg </span>306]</a></span> +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.</p> + + +<h4>SALMON MAYONNAISE WITH CUCUMBERS</h4> + +<p>Steam salmon steaks until tender, remove the +skin, and cool. Cover with thinly sliced cucumbers, +mask with <a href="#mayonnaise"><b>Mayonnaise</b></a>, and serve with a border +of lettuce leaves and sliced hard-boiled eggs.</p> + + +<h4>SALMON CROQUETTES</h4> + +<p>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.</p> + + +<h4>SALMON LOAF</h4> + +<p>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 +<span class="pagenum"><a name="Page_307" id="Page_307">[<span class="hidden">Pg </span>307]</a></span> +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.</p> + + +<h4>FRICASSEED SALMON</h4> + +<p>Reheat a can of flaked salmon in a cupful of +<a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a>, 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.</p> + + +<h4>BAKED CREAMED SALMON</h4> + +<p>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.</p> + + +<h4>SALMON EN CASSEROLE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_308" id="Page_308">[<span class="hidden">Pg </span>308]</a></span></p> + +<h4>BOILED SALMON-TROUT</h4> + +<p>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.</p> + + +<h4>BAKED SARDINES</h4> + +<p>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.</p> + + +<h4>BROILED SHAD</h4> + +<p>Prepare and clean the fish, split, and remove the +backbone. Season with salt and pepper, dip in +oil, broil carefully, and serve with <a href="#maitredhotelsauce"><b>Maître d’Hôtel +Sauce</b></a>.</p> + + +<h4>BONED FRIED SHAD</h4> + +<p>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 +<span class="pagenum"><a name="Page_309" id="Page_309">[<span class="hidden">Pg </span>309]</a></span> +egg and crumbs, and fry in deep fat. Serve with +any preferred sauce.</p> + + +<h4>BAKED SHAD</h4> + +<p>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.</p> + + +<h4>BAKED SHAD STUFFED WITH OYSTERS</h4> + +<p>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.</p> + + +<h4>FRIED SHAD ROE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_310" id="Page_310">[<span class="hidden">Pg </span>310]</a></span></p> + +<h4>SHAD ROE BAKED IN TOMATO SAUCE</h4> + +<p>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.</p> + + +<h4>SHAD ROE WITH BROWN SAUCE</h4> + +<p>Soak a shad roe in water for half an hour, scald, +drain, cool, and cut in slices. Sauté 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.</p> + + +<h4>BROILED SMELTS</h4> + +<p>Dip prepared smelts in lemon-juice and seasoned +melted butter, then in flour; broil in a double +broiler, and serve with <a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<h4>BAKED SMELTS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_311" id="Page_311">[<span class="hidden">Pg </span>311]</a></span></p> + +<h4>SMELTS AU BEURRE NOIR</h4> + +<p>Roll the cleaned smelts in flour, sauté 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.</p> + + +<h4>BROILED STURGEON STEAKS</h4> + +<p>Parboil sturgeon steaks for fifteen minutes, +drain, wipe dry, season with salt and pepper, and +broil. Serve with melted butter or <a href="#maitredhotelsauce"><b>Maître d’Hôtel +Sauce</b></a>.</p> + + +<h4>BOILED TROUT</h4> + +<p>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 <a href="#creamsauce"><b>Cream Sauce</b></a> to which chopped hard-boiled +eggs and parsley have been added.</p> + + +<h4>BAKED TURBOT</h4> + +<p>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.</p> + + +<h4>TURBOT À LA CRÊME</h4> + +<p>Cook together three small spoonfuls each of +<span class="pagenum"><a name="Page_312" id="Page_312">[<span class="hidden">Pg </span>312]</a></span> +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.</p> + + +<h4>BOILED WHITEFISH</h4> + +<p>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.</p> + + +<h4>FRIED WHITEFISH</h4> + +<p>Clean and trim the fish and cut into convenient +pieces for serving. Dip in seasoned flour and sauté +in hot lard in a frying-pan.</p> + + +<h4>BAKED WHITEFISH</h4> + +<p>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.</p> + + +<h4>STUFFED WHITEFISH WITH OYSTER +SAUCE</h4> + +<p>Make a stuffing of two cupfuls of bread crumbs, +half a cupful of chopped salt pork fried crisp, a +<span class="pagenum"><a name="Page_313" id="Page_313">[<span class="hidden">Pg </span>313]</a></span> +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 <a href="#creamsauce"><b>Cream +Sauce</b></a> to which cooked oysters and a little lemon-juice +and minced parsley have been added.</p> + + +<h4>PLANKED WHITEFISH</h4> + +<p>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.</p> + + +<h4>JELLIED WHITEFISH</h4> + +<p>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 +<a href="#mayonnaise"><b>Mayonnaise</b></a> or <a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_314" id="Page_314">[<span class="hidden">Pg </span>314]</a></span></p> + +<h4>BAKED FISH</h4> + +<p>Prepare a <a href="#creamsauce"><b>Cream Sauce</b></a>, 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.</p> + + +<h4>BOUILLABAISSE</h4> + +<p>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.</p> + + +<h4>FISH CHOPS</h4> + +<p>Mix cold cooked fish with a little very thick +<span class="pagenum"><a name="Page_315" id="Page_315">[<span class="hidden">Pg </span>315]</a></span> +<a href="#creamsauce"><b>Cream Sauce</b></a>, 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 <a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<h4>FISH À LA CRÉOLE</h4> + +<p>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 sauté in butter +until brown. Pour the sauce over, simmer until +done, and serve.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_316" id="Page_316">[<span class="hidden">Pg </span>316]</a></span></p> + +<h2>ONE HUNDRED AND FIFTY WAYS +TO COOK MEAT AND POULTRY</h2> + + + + +<h3><i>BEEF</i></h3> + + +<h4>BROILED SIRLOIN STEAK</h4> + +<p>Have the steak cut thick and trim off the tough +end. Broil carefully on a buttered gridiron, dot +with butter, and serve.</p> + + +<h4>BEEFSTEAK WITH FRENCH-FRIED ONIONS</h4> + +<p>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.</p> + + +<h4>STEAK BORDELAISE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_317" id="Page_317">[<span class="hidden">Pg </span>317]</a></span></p> + +<h4>BEEFSTEAK WITH OYSTER BLANQUETTE</h4> + +<p>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.</p> + + +<h4>BEEFSTEAK WITH FRIED BANANAS</h4> + +<p>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.</p> + + +<h4>FRIED HAMBURG STEAK</h4> + +<p>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, sauté in butter or drippings, and +serve with <a href="#tomatosauce"><b>Tomato Sauce</b></a>.</p> + + +<h4>SPANISH STEAK</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_318" id="Page_318">[<span class="hidden">Pg </span>318]</a></span></p> + +<h4>STEWED STEAK WITH OYSTERS</h4> + +<p>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.</p> + + +<h4>BRAISED FLANK STEAK</h4> + +<p>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.</p> + + +<h4>STUFFED FLANK STEAK</h4> + +<p>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 +<span class="pagenum"><a name="Page_319" id="Page_319">[<span class="hidden">Pg </span>319]</a></span> +butter or in a little of the fat, season with mushroom +catsup, and pour over the meat or serve separately.</p> + + +<h4>STUFFED PRESSED STEAK</h4> + +<p>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.</p> + + +<h4>ROAST BEEF</h4> + +<p>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.</p> + + +<h4>POT ROAST</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_320" id="Page_320">[<span class="hidden">Pg </span>320]</a></span></p> + +<h4>RÉCHAUFFÉ OF BEEF À L’ESPAGNOLE</h4> + +<p>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.</p> + + +<h4>CANNELON OF BEEF</h4> + +<p>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.</p> + + +<h4>MACARONIED BEEF</h4> + +<p>Break macaroni into short lengths and cook in +boiling salted water until tender. Drain, mix +with <a href="#tomatosauce"><b>Tomato Sauce</b></a> and freshly grated Parmesan +cheese. Reheat slices of rare roast beef in a little +stock, season to taste, pour the macaroni over, and +serve.</p> + + +<h4>BEEF OLIVES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_321" id="Page_321">[<span class="hidden">Pg </span>321]</a></span></p> + +<h4>RAGOUT OF BEEF</h4> + +<p>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.</p> + + +<h4>JELLIED TONGUE</h4> + +<p>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.</p> + + +<h4>STEWED TONGUE WITH RAISINS</h4> + +<p>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. +<span class="pagenum"><a name="Page_322" id="Page_322">[<span class="hidden">Pg </span>322]</a></span> +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.</p> + + +<h4>BEEF TONGUE À L’ITALIENNE</h4> + +<p>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.</p> + + +<h4>SPANISH STEW</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_323" id="Page_323">[<span class="hidden">Pg </span>323]</a></span></p> + +<h4>BEEF STEW WITH TOMATOES</h4> + +<p>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.</p> + + +<h4>BEEF STEW WITH DUMPLINGS</h4> + +<p>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.</p> + + +<h4>TRIPE IN CASSEROLE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_324" id="Page_324">[<span class="hidden">Pg </span>324]</a></span></p> + +<h4>BRAISED BEEF</h4> + +<p>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.</p> + + +<h4>BREADED LIVER</h4> + +<p>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.</p> + + +<h4>LIVER ROLLS</h4> + +<p>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 +<span class="pagenum"><a name="Page_325" id="Page_325">[<span class="hidden">Pg </span>325]</a></span> +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.</p> + + +<h4>ROASTED BEEF HEART</h4> + +<p>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.</p> + + +<h4>BEEF KIDNEY SAUTÉ</h4> + +<p>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.</p> + + +<h4>STEWED BEEF KIDNEY</h4> + +<p>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.</p> + + +<h4>BEEF À LA NEWPORT</h4> + +<p>Cut fine one cupful of dried beef and heat +thoroughly with one cupful of canned tomatoes. +<span class="pagenum"><a name="Page_326" id="Page_326">[<span class="hidden">Pg </span>326]</a></span> +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.</p> + + +<h4>DUTCH BEEF LOAF</h4> + +<p>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 <a href="#tomatosauce"><b>Tomato +Sauce</b></a>.</p> + + +<h4>SPICED BEEF LOAF</h4> + +<p>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.</p> + + +<h4>CANNELON OF BEEF</h4> + +<p>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 +<span class="pagenum"><a name="Page_327" id="Page_327">[<span class="hidden">Pg </span>327]</a></span> +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 <a href="#tomatosauce"><b>Tomato Sauce</b></a>.</p> + + +<h4>FRICADELLES</h4> + +<p>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, sauté in hot fat, and +serve with <a href="#tomatosauce"><b>Tomato Sauce</b></a>.</p> + + +<h4>SPICED ROUND OF BEEF</h4> + +<p>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.</p> + + +<h4>BEEF À LA MODE</h4> + +<p>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 +<span class="pagenum"><a name="Page_328" id="Page_328">[<span class="hidden">Pg </span>328]</a></span> +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.</p> + + +<h4>CREOLE HOT POT</h4> + +<p>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.</p> + + +<h4>BEEF PIE</h4> + +<p>Cut cold cooked beef into dice and reheat in +gravy or in <a href="#brownsauce"><b>Brown Sauce</b></a>. 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.</p> + + +<h4>CREAMED BEEF PIE</h4> + +<p>Reheat cold cooked chopped beef in a <a href="#creamsauce"><b>Cream +Sauce</b></a>, seasoning with chopped onion and minced +parsley. Put into a baking-dish, cover with boiled +<span class="pagenum"><a name="Page_329" id="Page_329">[<span class="hidden">Pg </span>329]</a></span> +rice or mashed potato, and bake. Serve very +hot in the same dish.</p> + + +<h4>GERMAN BEEF BALLS</h4> + +<p>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.</p> + + +<h4>TURKISH BEEF STEW</h4> + +<p>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.</p> + + + + +<h3><i>MUTTON AND LAMB</i></h3> + + +<h4>BROILED LAMB CHOPS</h4> + +<p>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.</p> + + +<h4>LAMB CHOPS IN CASSEROLE</h4> + +<p>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 +<span class="pagenum"><a name="Page_330" id="Page_330">[<span class="hidden">Pg </span>330]</a></span> +tightly, and cook until tender. Thicken the gravy +with browned flour and serve from the casserole.</p> + + +<h4>LAMB PIE</h4> + +<p>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.</p> + + +<h4>BROILED MUTTON CUTLETS WITH +CARROTS</h4> + +<p>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.</p> + + +<h4>ROAST LAMB WITH GARLIC</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_331" id="Page_331">[<span class="hidden">Pg </span>331]</a></span></p> + +<h4>BRAISED LAMB WITH CELERY</h4> + +<p>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.</p> + + +<h4>BRAISED SHOULDER OF LAMB</h4> + +<p>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.</p> + + +<h4>STEWED BREAST OF LAMB</h4> + +<p>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.</p> + + +<h4>FRICASSEE OF LAMB</h4> + +<p>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 +<span class="pagenum"><a name="Page_332" id="Page_332">[<span class="hidden">Pg </span>332]</a></span> +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.</p> + + +<h4>CURRIED LAMB</h4> + +<p>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.</p> + + +<h4>INDIAN MUTTON CURRY</h4> + +<p>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.</p> + + +<h4>BLANQUETTE OF MUTTON</h4> + +<p>Divide a breast of mutton between the ribs. +Put into a saucepan with a head of celery cut fine, +<span class="pagenum"><a name="Page_333" id="Page_333">[<span class="hidden">Pg </span>333]</a></span> +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.</p> + + +<h4>RAGOUT OF MUTTON</h4> + +<p>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.</p> + + +<h4>BROILED LAMB’S KIDNEYS</h4> + +<p>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.</p> + + +<h4>MUTTON KIDNEYS IN CASSEROLE</h4> + +<p>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 +<span class="pagenum"><a name="Page_334" id="Page_334">[<span class="hidden">Pg </span>334]</a></span> +minced. Add enough stock or water to cover, +put on the lid, and bake slowly for three hours. +Serve in the casserole.</p> + + +<h4>KIDNEY BACON ROLLS</h4> + +<p>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.</p> + + +<h4>DEVILLED KIDNEYS.</h4> + +<p>Parboil, skin, and split the kidneys, dip in melted +butter, season highly with red pepper, and broil. +Serve with melted butter and minced parsley.</p> + + +<h4>LAMB STEW WITH DUMPLINGS</h4> + +<p>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 +<span class="pagenum"><a name="Page_335" id="Page_335">[<span class="hidden">Pg </span>335]</a></span> +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.</p> + + +<h4>ENGLISH MUTTON STEW</h4> + +<p>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.</p> + + +<h4>IRISH STEW</h4> + +<p>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.</p> + + +<h4>STEWED LAMBS’ TONGUES</h4> + +<p>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 +<span class="pagenum"><a name="Page_336" id="Page_336">[<span class="hidden">Pg </span>336]</a></span> +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.</p> + + +<h4>PICKLED LAMBS’ TONGUES</h4> + +<p>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.</p> + + +<h4>FRICASSEE OF LAMBS’ TONGUES</h4> + +<p>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.</p> + + +<h4>BOILED LEG OF LAMB</h4> + +<p>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 +<span class="pagenum"><a name="Page_337" id="Page_337">[<span class="hidden">Pg </span>337]</a></span> +cloth, garnish with parsley and sliced lemon, and +serve with <a href="#capersauce"><b>Caper Sauce</b></a>.</p> + + +<h4>LAMB POT PIE</h4> + +<p>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.</p> + + +<h4>LAMB CROQUETTES</h4> + +<p>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.</p> + + +<h4>STUFFED SHOULDER OF LAMB</h4> + +<p>Remove the bone, fill with seasoned crumbs, and +<span class="pagenum"><a name="Page_338" id="Page_338">[<span class="hidden">Pg </span>338]</a></span> +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.</p> + + +<h4>MUTTON BIRDS</h4> + +<p>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.</p> + + +<h4>CURRIED MUTTON</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_339" id="Page_339">[<span class="hidden">Pg </span>339]</a></span></p> + +<h4>STUFFED CABBAGE LEAVES</h4> + +<p>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.</p> + + +<h4>LAMB IN MINT JELLY</h4> + +<p>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 +<a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>SHEPHERD’S PIE</h4> + +<p>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 +<span class="pagenum"><a name="Page_340" id="Page_340">[<span class="hidden">Pg </span>340]</a></span> +and bake until the potato is puffed and brown. +Serve in the same dish.</p> + + + + +<h3><i>PORK</i></h3> + + +<h4>SAUSAGE ROLLS</h4> + +<p>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.</p> + + +<h4>FRANKFURTERS</h4> + +<p>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.</p> + + +<h4>ROASTED SAUSAGES</h4> + +<p>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.</p> + + +<h4>ROAST HAM WITH SHERRY</h4> + +<p>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 +<span class="pagenum"><a name="Page_341" id="Page_341">[<span class="hidden">Pg </span>341]</a></span> +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.</p> + + +<h4>BAKED HAM WITH NOODLES</h4> + +<p>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.</p> + + +<h4>PORK CHOPS À LA MARYLAND</h4> + +<p>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.</p> + + +<h4>JELLIED PIGS’ FEET</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_342" id="Page_342">[<span class="hidden">Pg </span>342]</a></span></p> + +<h4>BROILED PORK TENDERLOIN</h4> + +<p>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.</p> + + +<h4>BREADED TENDERLOINS</h4> + +<p>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 <a href="#piquantesauce"><b>Piquante Sauce</b></a>.</p> + + +<h4>PORK TENDERLOINS WITH SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>MOCK DUCK</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_343" id="Page_343">[<span class="hidden">Pg </span>343]</a></span></p> + +<h4>ROAST SPARERIBS</h4> + +<p>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.</p> + + +<h4>ROAST LEG OF PORK</h4> + +<p>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.</p> + + +<h4>GERMAN ROAST PORK</h4> + +<p>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:</p> + +<p><span class="pagenum"><a name="Page_344" id="Page_344">[<span class="hidden">Pg </span>344]</a></span> +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.</p> + + +<h4>PORK ROASTED WITH SWEET POTATOES +AND APPLES</h4> + +<p>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.</p> + + +<h4>MOCK GOOSE</h4> + +<p>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.</p> + + +<h4>BAKED CHINE WITH SWEET POTATOES</h4> + +<p>The chine is the backbone with the meat attached. +Rub with salt, pepper, flour, and sage, and put into +<span class="pagenum"><a name="Page_345" id="Page_345">[<span class="hidden">Pg </span>345]</a></span> +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.</p> + + +<h4>MOCK OYSTERS</h4> + +<p>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 sauté in drippings. Garnish +with sliced lemon and parsley.</p> + + + + +<h3><i>VEAL</i></h3> + + +<h4>BROILED SWEETBREADS À LA MAÎTRE +D’HÔTEL</h4> + +<p>Soak and parboil the sweetbreads, cut into +slices, season with salt and pepper, dredge with +flour, and broil, basting with melted butter. Serve +with <a href="#maitredhotelsauce"><b>Maître d’Hôtel Sauce</b></a>.</p> + + +<h4>CALF’S LIVER IN CASSEROLE</h4> + +<p>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, +<span class="pagenum"><a name="Page_346" id="Page_346">[<span class="hidden">Pg </span>346]</a></span> +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.</p> + + +<h4>VEAL LIVER PÂTÉ</h4> + +<p>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.</p> + + +<h4>BOILED CALF’S TONGUE</h4> + +<p>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.</p> + + +<h4>VEAL CHOPS À LA PROVENÇALE</h4> + +<p>Trim and clean veal chops and sauté in olive-oil +with a finely chopped onion. Add a little +<span class="pagenum"><a name="Page_347" id="Page_347">[<span class="hidden">Pg </span>347]</a></span> +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.</p> + + +<h4>BRAISED VEAL CUTLETS</h4> + +<p>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.</p> + + +<h4>BAKED VEAL CUTLET</h4> + +<p>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.</p> + + +<h4>VEAL BIRDS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_348" id="Page_348">[<span class="hidden">Pg </span>348]</a></span></p> + +<h4>MOCK FRIED OYSTERS</h4> + +<p>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 <a href="#tomatosauce"><b>Tomato Sauce</b></a> and shredded cabbage.</p> + + +<h4>STEWED BREAST OF VEAL</h4> + +<p>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.</p> + + +<h4>VEAL STEW WITH DUMPLINGS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_349" id="Page_349">[<span class="hidden">Pg </span>349]</a></span></p> + +<h4>GERMAN VEAL STEW</h4> + +<p>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.</p> + + +<h4>ROAST LOIN OF VEAL</h4> + +<p>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.</p> + + +<h4>STUFFED BREAST OF VEAL</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_350" id="Page_350">[<span class="hidden">Pg </span>350]</a></span></p> + +<h4>ROAST SHOULDER OF VEAL</h4> + +<p>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.</p> + + +<h4>ROAST VEAL À L’ITALIENNE</h4> + +<p>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.</p> + + +<h4>BREAST OF VEAL BAKED</h4> + +<p>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.</p> + + +<h4>VEAL LOAF</h4> + +<p>Chop fine three pounds of raw veal. Mix with +three eggs beaten with three tablespoonfuls of cream +<span class="pagenum"><a name="Page_351" id="Page_351">[<span class="hidden">Pg </span>351]</a></span> +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.</p> + + +<h4>BRAISED KNUCKLE OF VEAL</h4> + +<p>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.</p> + + +<h4>VEAL IN CASSEROLE</h4> + +<p>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.</p> + + +<h4>JELLIED VEAL</h4> + +<p>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 +<span class="pagenum"><a name="Page_352" id="Page_352">[<span class="hidden">Pg </span>352]</a></span> +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.</p> + + +<h4>KOENIGSBERGER KLOPS</h4> + +<p>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.</p> + + +<h4>VEAL AND OYSTER PIE</h4> + +<p>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 <a href="#creamsauce"><b>Cream Sauce</b></a> 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.</p> + + +<p><span class="pagenum"><a name="Page_353" id="Page_353">[<span class="hidden">Pg </span>353]</a></span></p> + +<h4>VEAL CROQUETTES</h4> + +<p>Chop fine cold cooked veal and season with salt, +pepper, paprika, celery salt, grated onion, and +minced parsley. Mix with a little very thick +<a href="#creamsauce"><b>Cream Sauce</b></a> and cool. Shape into croquettes, +dip in egg and crumbs, and fry in deep fat. Serve +with a border of green peas.</p> + + +<h4>MOCK TERRAPIN</h4> + +<p>Reheat cold cooked veal, cut into dice, in <a href="#creamsauce"><b>Cream +Sauce</b></a>. 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.</p> + + + + +<h3><i>CHICKEN</i></h3> + + +<h4>BROILED CHICKEN</h4> + +<p>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.</p> + + +<h4>FRIED CHICKEN</h4> + +<p>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 +<span class="pagenum"><a name="Page_354" id="Page_354">[<span class="hidden">Pg </span>354]</a></span> +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.</p> + + +<h4>FRIED CHICKEN WITH GREEN PEPPERS</h4> + +<p>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.</p> + + +<h4>BREADED FRIED CHICKEN</h4> + +<p>Clean and cut up a young chicken, dip in beaten +egg, then in seasoned crumbs, and fry brown in +fat to cover. Serve with <a href="#creamsauce"><b>Cream Sauce</b></a> to which +minced parsley has been added.</p> + + +<h4>CHICKEN STUFFED WITH OYSTERS</h4> + +<p>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 <a href="#maitredhotelsauce"><b>Maître d’Hôtel +Sauce</b></a>, and serve.</p> + + +<h4>CHICKEN STEWED WITH ASPARAGUS</h4> + +<p>Clean and cut up a chicken, season with salt +and pepper, and brown in butter. Dredge with +<span class="pagenum"><a name="Page_355" id="Page_355">[<span class="hidden">Pg </span>355]</a></span> +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.</p> + + +<h4>SPANISH CHICKEN STEW</h4> + +<p>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.</p> + + +<h4>FRICASSEE OF CHICKEN</h4> + +<p>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 +<span class="pagenum"><a name="Page_356" id="Page_356">[<span class="hidden">Pg </span>356]</a></span> +is done. Add a can of mushrooms cut in pieces, +and a little minced parsley. Heat thoroughly and +serve.</p> + + +<h4>FRICASSEE OF CHICKEN WITH BISCUIT</h4> + +<p>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.</p> + + +<h4>CHICKEN PIE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_357" id="Page_357">[<span class="hidden">Pg </span>357]</a></span></p> + +<h4>CHICKEN POTPIE</h4> + +<p>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.</p> + + +<h4>ROAST CHICKEN</h4> + +<p>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 <a href="#creamsauce"><b>Cream Sauce</b></a> to +which chopped cooked oysters have been added.</p> + + +<h4>CURRIED CHICKEN</h4> + +<p>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 +<span class="pagenum"><a name="Page_358" id="Page_358">[<span class="hidden">Pg </span>358]</a></span> +a little cold water. Take from the fire, add the +beaten yolk of an egg, and serve with a border of +boiled rice.</p> + + +<h4>CHICKEN À LA CRÉOLE</h4> + +<p>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.</p> + + +<h4>CHICKEN À LA JEAN</h4> + +<p>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.</p> + + +<h4>CHICKEN IN CASSEROLE</h4> + +<p>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, +<span class="pagenum"><a name="Page_359" id="Page_359">[<span class="hidden">Pg </span>359]</a></span> +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.</p> + + +<h4>JELLIED CHICKEN</h4> + +<p>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.</p> + + +<h4>MAYONNAISE OF CHICKEN</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise dressing</b></a>. Sprinkle with minced +parsley, and garnish with lettuce leaves.</p> + + +<h4>PRESSED CHICKEN</h4> + +<p>Have two chickens cleaned and cut up. Boil +until the meat drops from the bones, then drain, +<span class="pagenum"><a name="Page_360" id="Page_360">[<span class="hidden">Pg </span>360]</a></span> +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.</p> + + +<h4>CHICKEN À LA WALDORF</h4> + +<p>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.</p> + + +<h4>CHICKEN CROQUETTES</h4> + +<p>Chop fine cold cooked chicken, and mix with a +cupful of <a href="#creamsauce"><b>Cream Sauce</b></a>. 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.</p> + + +<h4>CHICKEN AND MACARONI</h4> + +<p>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 +<span class="pagenum"><a name="Page_361" id="Page_361">[<span class="hidden">Pg </span>361]</a></span> +with cream, cover with crumbs, dot with butter, +sprinkle with cheese, and bake brown. Serve in +the baking-dish.</p> + + + + +<h3><i>DUCK</i></h3> + + +<h4>BRAISED DUCKS WITH OLIVES</h4> + +<p>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.</p> + + +<h4>ROAST DUCK</h4> + +<p>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.</p> + + + + +<h3><i>GOOSE</i></h3> + + +<h4>ROAST GOOSE</h4> + +<p>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 +<span class="pagenum"><a name="Page_362" id="Page_362">[<span class="hidden">Pg </span>362]</a></span> +water or stock to make the amount of gravy required, +thicken with browned flour and a little +butter cooked together, and season to taste.</p> + + + + +<h3><i>TURKEY</i></h3> + + +<h4>JELLIED TURKEY</h4> + +<p>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 <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + +<h4>ROAST TURKEY STUFFED WITH +CHESTNUTS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_363" id="Page_363">[<span class="hidden">Pg </span>363]</a></span></p> + +<h4>ROAST TURKEY STUFFED WITH +OYSTERS</h4> + +<p>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.</p> + + +<h4>TURKEY CROQUETTES</h4> + +<p>Chop cold cooked turkey fine, season to taste, and +mix with very thick <a href="#creamsauce"><b>Cream Sauce</b></a>. 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.</p> + + +<h4>ESCALLOPED TURKEY</h4> + +<p>Reheat cold cooked turkey, cut small, in a <a href="#creamsauce"><b>Cream +Sauce</b></a>. 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.</p> + + +<h4>ESCALLOPED TURKEY AND SAUSAGE</h4> + +<p>Butter a baking-dish, and fill it with alternate +layers of cold cooked minced turkey and sausage. +<span class="pagenum"><a name="Page_364" id="Page_364">[<span class="hidden">Pg </span>364]</a></span> +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.</p> + + +<h4>ESCALLOPED TURKEY AND OYSTERS</h4> + +<p>Reheat cold cooked turkey, cut fine, in a <a href="#creamsauce"><b>Cream +Sauce</b></a>, 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.</p> + + +<h4>TURKEY LOAF</h4> + +<p>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.</p> + + + + +<h3><i>PIGEON</i></h3> + + +<h4>PIGEON PIE</h4> + +<p>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 +<span class="pagenum"><a name="Page_365" id="Page_365">[<span class="hidden">Pg </span>365]</a></span> +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.</p> + + +<h4>BROILED SQUABS WITH BACON</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_366" id="Page_366">[<span class="hidden">Pg </span>366]</a></span></p> + +<h2>TWENTY WAYS TO COOK POTATOES</h2> + + +<h4>BOILED POTATOES</h4> + +<p>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.</p> + + +<h4>POTATO BALLS</h4> + +<p>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.</p> + + +<h4>BAKED POTATOES</h4> + +<p>Scrub potatoes of equal size, wipe dry, and bake +for an hour in a hot oven. Break the skins that +<span class="pagenum"><a name="Page_367" id="Page_367">[<span class="hidden">Pg </span>367]</a></span> +the steam may escape. Peel before baking if +desired.</p> + + +<h4>BAKED MASHED POTATOES</h4> + +<p>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.</p> + + +<h4>BROWNED POTATOES</h4> + +<p>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.</p> + + +<h4>CREAMED POTATOES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_368" id="Page_368">[<span class="hidden">Pg </span>368]</a></span></p> + +<h4>POTATO CAKE</h4> + +<p>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.</p> + + +<h4>POTATO CROQUETTES</h4> + +<p>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.</p> + + +<h4>DUCHESS POTATOES</h4> + +<p>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.</p> + + +<h4>POTATO FLAKES</h4> + +<p>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 +<span class="pagenum"><a name="Page_369" id="Page_369">[<span class="hidden">Pg </span>369]</a></span> +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.</p> + + +<h4>POTATOES JULIENNE</h4> + +<p>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.</p> + + +<h4>HASHED BROWN POTATOES</h4> + +<p>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.</p> + + +<h4>HASHED CREAMED POTATOES</h4> + +<p>Peel raw potatoes, chop fine, and put into a +buttered baking-dish with alternate layers of well-seasoned +<a href="#creamsauce"><b>Cream Sauce</b></a>, 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.</p> + + +<p><span class="pagenum"><a name="Page_370" id="Page_370">[<span class="hidden">Pg </span>370]</a></span></p> + +<h4>LYONNAISE POTATOES</h4> + +<p>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.</p> + + +<h4>MASHED POTATOES</h4> + +<p>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.</p> + + +<h4>BOILED NEW POTATOES</h4> + +<p>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 <a href="#hollandaisesauce"><b>Hollandaise Sauce</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_371" id="Page_371">[<span class="hidden">Pg </span>371]</a></span></p> + +<h4>CREAMED NEW POTATOES</h4> + +<p>Rub the skins from new potatoes with a coarse +cloth. Cook until done in boiling salted water, +pour over a <a href="#creamsauce"><b>Cream Sauce</b></a>, and, if desired, sprinkle +with minced parsley. Old potatoes, boiled whole, +may be served in the same way.</p> + + +<h4>POTATOES O’BRIEN</h4> + +<p>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.</p> + + +<h4>STUFFED POTATOES</h4> + +<p>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.</p> + + +<h4>POTATOES AND CHEESE</h4> + +<p>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 +<span class="pagenum"><a name="Page_372" id="Page_372">[<span class="hidden">Pg </span>372]</a></span> +over a little melted butter and bake for half an +hour in a slow oven. Serve in the same dish.</p> + + +<h4>POTATOES À LA PROVENÇALE</h4> + +<p>Peel and slice the potatoes, wipe very dry, and +sauté 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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_373" id="Page_373">[<span class="hidden">Pg </span>373]</a></span></p> + +<h2>ONE HUNDRED AND FIFTY WAYS +TO COOK OTHER VEGETABLES</h2> + + +<h4>BOILED ARTICHOKES</h4> + +<p>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 <a href="#bechamelsauce"><b>Béchamel</b></a> or +<a href="#hollandaisesauce"><b>Hollandaise Sauce</b></a>.</p> + + +<h4>BOILED ASPARAGUS</h4> + +<p>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. <a href="#drawnbuttersauce"><b>Drawn-Butter</b></a>, <a href="#creamsauce"><b>Cream</b></a>, +<a href="#hollandaisesauce"><b>Hollandaise</b></a>, or White Sauce may be used instead. +The tips may be cooked in the same way.</p> + + +<p><span class="pagenum"><a name="Page_374" id="Page_374">[<span class="hidden">Pg </span>374]</a></span></p> + +<h4>BAKED ASPARAGUS</h4> + +<p>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 <a href="#creamsauce"><b>Cream Sauce</b></a> may be poured over +before sprinkling with the crumbs, and the eggs +omitted. A little grated cheese may be used +instead.</p> + + +<h4>CREAMED ASPARAGUS</h4> + +<p>Boil the tender parts of asparagus until tender, +drain, and chop. Reheat in a <a href="#creamsauce"><b>Cream Sauce</b></a> 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.</p> + + +<h4>ESCALLOPED ASPARAGUS</h4> + +<p>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 +<span class="pagenum"><a name="Page_375" id="Page_375">[<span class="hidden">Pg </span>375]</a></span> +<a href="#drawnbuttersauce"><b>Drawn-Butter</b></a> or <a href="#creamsauce"><b>Cream Sauce</b></a>, cover with crumbs, dot +with butter, sprinkle with grated cheese, and bake +until brown.</p> + + +<h4><a name="boiledstringbeans" id="boiledstringbeans"></a>BOILED STRING-BEANS</h4> + +<p>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.</p> + + +<h4>STRING-BEANS WITH CREAM</h4> + +<p>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.</p> + + +<h4>STRING-BEANS WITH SOUR SAUCE</h4> + +<p>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.</p> + + +<h4>STRING-BEANS EN SALADE</h4> + +<p>Prepare according to directions given for <a href="#boiledstringbeans"><b>Boiled +String-Beans</b></a>, changing the water once, and add a +tablespoonful of butter after changing. Drain and +<span class="pagenum"><a name="Page_376" id="Page_376">[<span class="hidden">Pg </span>376]</a></span> +pour over a <a href="#frenchdressing"><b>French dressing</b></a> to which a little chopped +onion has been added. Serve hot. The onion +may be omitted.</p> + + +<h4>STRING-BEANS À LA BRETONNE</h4> + +<p>Prepare according to directions given for <a href="#boiledstringbeans"><b>Boiled +String-Beans</b></a>. 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.</p> + + +<h4>STRING-BEANS À LA PROVENÇALE</h4> + +<p>Prepare according to directions given for <a href="#boiledstringbeans"><b>Boiled +String-Beans</b></a> 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.</p> + + +<h4><a name="stewedlimabeans" id="stewedlimabeans"></a>STEWED LIMA BEANS</h4> + +<p>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 +<span class="pagenum"><a name="Page_377" id="Page_377">[<span class="hidden">Pg </span>377]</a></span> +stew until the beans are tender. Thicken with +flour cooked in butter and rubbed smooth in a +little cold milk.</p> + + +<h4>LIMA BEANS WITH ONIONS</h4> + +<p>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.</p> + + +<h4>LIMA BEANS À LA PHILADELPHIA</h4> + +<p>Prepare a pint of beans according to directions +given for <a href="#stewedlimabeans"><b>Stewed Beans</b></a> and reheat in <a href="#creamsauce"><b>Cream Sauce</b></a>, +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.</p> + + +<h4>BOILED BLACK BEANS</h4> + +<p>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.</p> + + +<h4>FRIJOLES MEXICANA</h4> + +<p>Pick over and wash one pound of small red +Mexican beans, cover with cold water, bring to the +<span class="pagenum"><a name="Page_378" id="Page_378">[<span class="hidden">Pg </span>378]</a></span> +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.</p> + + +<h4>STEWED KIDNEY BEANS</h4> + +<p>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.</p> + + +<h4>KIDNEY BEANS À LA CRÉOLE</h4> + +<p>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 +<span class="pagenum"><a name="Page_379" id="Page_379">[<span class="hidden">Pg </span>379]</a></span> +with beans, season with salt and red pepper, fill +the baking-dish with cold water, and bake slowly +until the liquid is nearly absorbed.</p> + + +<h4><a name="bostonbakedbeans" id="bostonbakedbeans"></a>BOSTON BAKED BEANS</h4> + +<p>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.</p> + + +<h4>BOSTON BAKED BEANS WITH TOMATO +SAUCE</h4> + +<p>Prepare according to directions given for <a href="#bostonbakedbeans"><b>Boston +Baked Beans</b></a>. Chop an onion fine and cook it in +<span class="pagenum"><a name="Page_380" id="Page_380">[<span class="hidden">Pg </span>380]</a></span> +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.</p> + + +<h4>BEAN CROQUETTES</h4> + +<p>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 <a href="#tomatosauce"><b>Tomato Sauce</b></a>.</p> + + +<h4>BOILED BEETS</h4> + +<p>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.</p> + + +<h4>BUTTERED BEETS</h4> + +<p>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.</p> + + +<h4>PICKLED BEETS</h4> + +<p>Wash small beets but do not cut. Cover with +boiling water and boil until tender. Drain, rinse +<span class="pagenum"><a name="Page_381" id="Page_381">[<span class="hidden">Pg </span>381]</a></span> +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.</p> + + +<h4>BOILED BRUSSELS SPROUTS</h4> + +<p>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.</p> + + +<h4>BRUSSELS SPROUTS SAUTÉ</h4> + +<p>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.</p> + + +<h4>BRUSSELS SPROUTS À LA PARMESAN</h4> + +<p>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.</p> + + +<h4>BOILED CABBAGE</h4> + +<p>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 +<span class="pagenum"><a name="Page_382" id="Page_382">[<span class="hidden">Pg </span>382]</a></span> +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.</p> + + +<h4>FRIED CABBAGE</h4> + +<p>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.</p> + + +<h4>CREAMED CABBAGE</h4> + +<p>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 <a href="#creamsauce"><b>Cream +Sauce</b></a>. Add a little grated cheese if desired.</p> + + +<h4>HOT SLAW</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_383" id="Page_383">[<span class="hidden">Pg </span>383]</a></span></p> + +<h4>COLD SLAW</h4> + +<p>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.</p> + + +<h4>CABBAGE WITH OYSTERS</h4> + +<p>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.</p> + + +<h4>CABBAGE WITH SOUR CREAM</h4> + +<p>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.</p> + + +<h4>SMOTHERED RED CABBAGE</h4> + +<p>Shred a red cabbage and cook until tender with +a sliced onion and enough butter to keep from +<span class="pagenum"><a name="Page_384" id="Page_384">[<span class="hidden">Pg </span>384]</a></span> +burning. When tender season with salt, pepper, +and butter, add two tablespoonfuls of sugar and +half a cupful of white vinegar.</p> + + +<h4>STEWED RED CABBAGE</h4> + +<p>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.</p> + + +<h4>RED CABBAGE À LA BABETTE</h4> + +<p>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.</p> + + +<h4>RED CABBAGE À LA HOLLANDAISE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_385" id="Page_385">[<span class="hidden">Pg </span>385]</a></span></p> + +<h4>BOILED CARROTS</h4> + +<p>Cook peeled and sliced carrots in salted boiling +water to cover. Drain and serve with melted +butter.</p> + + +<h4>STEWED CARROTS</h4> + +<p>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 <a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a> to moisten. +Simmer half an hour and serve.</p> + + +<h4>FRIED CARROTS</h4> + +<p>Clean and parboil the carrots, drain, cut into +thin slices lengthwise, dip in egg and crumbs, and +fry in deep fat.</p> + + +<h4>SPRING CARROTS</h4> + +<p>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.</p> + + +<h4>CARROTS AND PEAS</h4> + +<p>Cook separately until tender diced carrots and +green peas. Drain, mix, and reheat in White, +<span class="pagenum"><a name="Page_386" id="Page_386">[<span class="hidden">Pg </span>386]</a></span> +<a href="#bechamelsauce"><b>Béchamel</b></a>, or <a href="#creamsauce"><b>Cream Sauce</b></a>, or season with salt, +pepper, and melted butter.</p> + + +<h4>CARROT CROQUETTES</h4> + +<p>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.</p> + + +<h4>BUTTERED CARROTS</h4> + +<p>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.</p> + + +<h4><a name="boiledcauliflower" id="boiledcauliflower"></a>BOILED CAULIFLOWER</h4> + +<p>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.</p> + + +<h4>BAKED CAULIFLOWER</h4> + +<p>Prepare according to directions given for <a href="#boiledcauliflower"><b>Boiled +Cauliflower</b></a>. Put into a buttered baking-dish, +<span class="pagenum"><a name="Page_387" id="Page_387">[<span class="hidden">Pg </span>387]</a></span> +pour over a <a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a>, sprinkle with +crumbs, dot with butter, and add a little grated +cheese if desired. Brown in the oven and serve +in the baking-dish.</p> + + +<h4>BUTTERED CAULIFLOWER</h4> + +<p>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.</p> + + +<h4>CREAMED CAULIFLOWER</h4> + +<p>Prepare according to directions given for <a href="#boiledcauliflower"><b>Boiled +Cauliflower</b></a>, 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 +<a href="#creamsauce"><b>Cream Sauce</b></a> and serve, or break into flowerets, and +reheat in <a href="#creamsauce"><b>Cream Sauce</b></a>.</p> + + +<h4>FRIED CAULIFLOWER</h4> + +<p>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 +<a href="#frenchdressing"><b>French dressing</b></a>, 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 +<a href="#tartarsauce"><b>Tartar</b></a> or <a href="#tomatosauce"><b>Tomato Sauce</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_388" id="Page_388">[<span class="hidden">Pg </span>388]</a></span></p> + +<h4>CAULIFLOWER FRITTERS</h4> + +<p>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.</p> + + +<h4>ESCALLOPED CAULIFLOWER</h4> + +<p>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.</p> + + +<h4>CAULIFLOWER AU GRATIN</h4> + +<p>Boil flowerets of cauliflower in salted water until +nearly done and drain. Arrange in layers in a +buttered baking-dish, with <a href="#creamsauce"><b>Cream Sauce</b></a> 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 <a href="#creamsauce"><b>Cream +Sauce</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_389" id="Page_389">[<span class="hidden">Pg </span>389]</a></span></p> + +<h4>CAULIFLOWER À LA PARISIENNE</h4> + +<p>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.</p> + + +<h4>BOILED CELERY</h4> + +<p>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.</p> + + +<h4>BRAISED CELERY</h4> + +<p>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 +<a href="#brownsauce"><b>Brown Sauce</b></a>, and serve with a garnish of toast +points or croutons.</p> + + +<h4>FRIED CELERY</h4> + +<p>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 +<span class="pagenum"><a name="Page_390" id="Page_390">[<span class="hidden">Pg </span>390]</a></span> +crumbs, and fry in deep fat. Olive-oil or lard may +be used for frying. Serve with melted butter or +<a href="#brownsauce"><b>Brown Sauce</b></a>, or with a sprinkle of grated cheese.</p> + + +<h4>STEWED CELERY</h4> + +<p>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.</p> + + +<h4>CELERY IN BROWN SAUCE</h4> + +<p>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.</p> + + +<h4>CREAMED CELERY</h4> + +<p>Clean, trim, and cut the celery into short pieces. +Boil until tender in salted water, drain, and reheat +in a <a href="#creamsauce"><b>Cream Sauce</b></a>. Diced cooked carrots may be +added to Creamed Celery.</p> + + +<p><span class="pagenum"><a name="Page_391" id="Page_391">[<span class="hidden">Pg </span>391]</a></span></p> + +<h4>FRICASSEE OF CELERY</h4> + +<p>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.</p> + + +<h4>CELERY AU GRATIN</h4> + +<p>Cut two bunches of celery into inch-lengths and +cook until tender in boiling salted water. Drain, +mix with <a href="#creamsauce"><b>Cream Sauce</b></a>, 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.</p> + + +<h4>CELERY À L’ITALIENNE</h4> + +<p>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.</p> + + +<h4>BOILED CORN</h4> + +<p>Strip off all the husks, remove the silk, and boil +rapidly in water to cover, adding a tablespoonful of +<span class="pagenum"><a name="Page_392" id="Page_392">[<span class="hidden">Pg </span>392]</a></span> +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.</p> + + +<h4>BAKED CANNED CORN</h4> + +<p>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.</p> + + +<h4>CREAMED CANNED CORN</h4> + +<p>Reheat a can of corn with half a cupful of <a href="#creamsauce"><b>Cream +Sauce</b></a> and serve very hot, or reheat with enough +cream to moisten and season with butter, pepper, +and salt.</p> + + +<h4>ESCALLOPED CORN</h4> + +<p>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.</p> + + +<h4>INDIAN CORN CAKES</h4> + +<p>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 +<span class="pagenum"><a name="Page_393" id="Page_393">[<span class="hidden">Pg </span>393]</a></span> +salt and pepper to season. Bake on a griddle and +serve with fried chicken.</p> + + +<h4>CREOLE CORN CHOWDER</h4> + +<p>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.</p> + + +<h4>KENTUCKY CORN PATTIES</h4> + +<p>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.</p> + + +<h4>CORN STEWED WITH CREAM</h4> + +<p>Cut the corn from half a dozen ears with a sharp +knife. Reheat in a cupful of <a href="#bechamelsauce"><b>Béchamel Sauce</b></a>, 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.</p> + + +<h4>CORN SOUFFLÉ</h4> + +<p>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, +<span class="pagenum"><a name="Page_394" id="Page_394">[<span class="hidden">Pg </span>394]</a></span> +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.</p> + + +<h4>CORN PUDDING</h4> + +<p>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.</p> + + +<h4>CORN OYSTERS</h4> + +<p>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.</p> + + +<h4>CORN FRITTERS</h4> + +<p>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.</p> + + +<h4>CORN SUCCOTASH</h4> + +<p>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 +<span class="pagenum"><a name="Page_395" id="Page_395">[<span class="hidden">Pg </span>395]</a></span> +serve. Add a little sugar and cream if desired, or +moisten with <a href="#creamsauce"><b>Cream Sauce</b></a>. 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.</p> + + +<h4>ESCALLOPED CUCUMBERS</h4> + +<p>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 <a href="#piquantesauce"><b>Sauce Piquante</b></a>.</p> + + +<h4>STUFFED CUCUMBERS</h4> + +<p>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.</p> + + +<h4>BROILED EGGPLANT</h4> + +<p>Peel and cut into thin slices and soak for an hour +in cold salted water. Drain and dry thoroughly. +<span class="pagenum"><a name="Page_396" id="Page_396">[<span class="hidden">Pg </span>396]</a></span> +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 <a href="#maitredhotelsauce"><b>Maître d’Hôtel Sauce</b></a>. The slices may be +dipped in egg and crumbs before broiling.</p> + + +<h4>BAKED EGGPLANT</h4> + +<p>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.</p> + + +<h4>BAKED EGGPLANT WITH CHEESE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_397" id="Page_397">[<span class="hidden">Pg </span>397]</a></span></p> + +<h4><a name="friedeggplant" id="friedeggplant"></a>FRIED EGGPLANT</h4> + +<p>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, <a href="#creamsauce"><b>Cream</b></a>, <a href="#tomatosauce"><b>Tomato</b></a>, or +<a href="#capersauce"><b>Caper Sauce</b></a>.</p> + + +<h4>EGGPLANT FRITTERS</h4> + +<p>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.</p> + + +<h4>ESCALLOPED EGGPLANT</h4> + +<p>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.</p> + + +<h4>STUFFED EGGPLANT</h4> + +<p>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 +<span class="pagenum"><a name="Page_398" id="Page_398">[<span class="hidden">Pg </span>398]</a></span> +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.</p> + + +<h4>EGGPLANT À LA CRÉOLE</h4> + +<p>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.</p> + + +<h4>BOILED HOMINY</h4> + +<p>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.</p> + + +<h4>CURRIED LENTILS</h4> + +<p>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. +<span class="pagenum"><a name="Page_399" id="Page_399">[<span class="hidden">Pg </span>399]</a></span> +Drain, add two sliced onions fried brown, two tablespoonfuls +of butter, and a teaspoonful of curry +powder. Serve with a border of boiled rice.</p> + + +<h4>BUTTERED MACARONI</h4> + +<p>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.</p> + + +<h4>MACARONI AU GRATIN</h4> + +<p>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.</p> + + +<h4>MACARONI WITH BROWN BUTTER</h4> + +<p>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.</p> + + +<h4>MACARONI AND OYSTERS</h4> + +<p>Arrange in alternate layers in a baking-dish +cooked, broken, and drained macaroni, and oysters, +seasoning with dots of butter and pepper and salt. +<span class="pagenum"><a name="Page_400" id="Page_400">[<span class="hidden">Pg </span>400]</a></span> +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.</p> + + +<h4>MACARONI À LA GALLI</h4> + +<p>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.</p> + + +<h4>BROILED MUSHROOMS</h4> + +<p>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.</p> + + +<h4>MUSHROOMS BAKED WITH CHEESE</h4> + +<p>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 <a href="#creamsauce"><b>Cream Sauce</b></a>, and sprinkle thickly +with grated Parmesan or Swiss cheese. Cover +with buttered crumbs and bake brown.</p> + + +<p><span class="pagenum"><a name="Page_401" id="Page_401">[<span class="hidden">Pg </span>401]</a></span></p> + +<h4>FRIED MUSHROOMS</h4> + +<p>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.</p> + + +<h4>NOODLES</h4> + +<p>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.</p> + + +<h4>BAKED NOODLES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_402" id="Page_402">[<span class="hidden">Pg </span>402]</a></span></p> + +<h4>NOODLES AU GRATIN</h4> + +<p>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.</p> + + +<h4>BOILED OKRA</h4> + +<p>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.</p> + + +<h4>OKRA SAUTÉ À LA CRÉOLE</h4> + +<p>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.</p> + + +<h4>BOILED ONIONS</h4> + +<p>Peel the onions under water. Boil until tender +in salted water to cover, changing the water once. +<span class="pagenum"><a name="Page_403" id="Page_403">[<span class="hidden">Pg </span>403]</a></span> +Drain, season with butter, pepper, salt, and hot +cream, or reheat in White or <a href="#creamsauce"><b>Cream Sauce</b></a>, or a +well-buttered <a href="#veloutesauce"><b>Velouté Sauce</b></a>. A bunch of parsley +may be boiled with the onions, and a little of the +cooking liquid may be added to the sauce.</p> + + +<h4>BAKED ONIONS</h4> + +<p>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.</p> + + +<h4>FRIED SPANISH ONIONS</h4> + +<p>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.</p> + + +<h4>CREAMED ONIONS</h4> + +<p>Peel small onions and boil until tender, changing +the water several times; or, slice large onions. +Mix with well-seasoned <a href="#creamsauce"><b>Cream Sauce</b></a> and serve. +<a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a> may be used instead.</p> + + +<h4>STUFFED ONIONS</h4> + +<p>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 +<span class="pagenum"><a name="Page_404" id="Page_404">[<span class="hidden">Pg </span>404]</a></span> +paper, twist the ends, put into a buttered pan, and +bake for an hour. Remove the paper, pour over +melted butter, and serve.</p> + + +<h4>ROASTED ONIONS</h4> + +<p>Peel the onions and steam for an hour and a +half. Bake, basting with drippings, and season +with salt and pepper.</p> + + +<h4>BOILED PARSNIPS</h4> + +<p>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 <a href="#buttersauce"><b>Butter +Sauce</b></a>, seasoning with pepper and salt. White or +<a href="#creamsauce"><b>Cream Sauce</b></a> may be used instead.</p> + + +<h4>BUTTERED PARSNIPS</h4> + +<p>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.</p> + + +<h4><a name="creamedparsnips" id="creamedparsnips"></a>CREAMED PARSNIPS</h4> + +<p>Boil parsnips in salted water until tender, drain, +peel, cut into dice, and reheat, in a well-seasoned +<span class="pagenum"><a name="Page_405" id="Page_405">[<span class="hidden">Pg </span>405]</a></span> +<a href="#creamsauce"><b>Cream Sauce</b></a>. Sprinkle with minced parsley if +desired, and add a little more butter.</p> + + +<h4>ESCALLOPED PARSNIPS</h4> + +<p>Prepare <a href="#creamedparsnips"><b>Creamed Parsnips</b></a> 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.</p> + + +<h4>BOILED PEAS</h4> + +<p>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.</p> + + +<h4>CREAMED PEAS</h4> + +<p>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 +<a href="#creamsauce"><b>Cream</b></a> or White Sauce. A little sugar may be +added to the seasoning. Canned peas may be +used.</p> + + +<h4>BUTTERED PEAS</h4> + +<p>Cook a quart of green peas in salted water, using +as little as possible and adding a tablespoonful of +<span class="pagenum"><a name="Page_406" id="Page_406">[<span class="hidden">Pg </span>406]</a></span> +butter. Thicken with flour cooked in butter, then +add more butter, a pinch of sugar, and a little grated +nutmeg.</p> + + +<h4>BROILED GREEN PEPPERS</h4> + +<p>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.</p> + + +<h4>FRIED PEPPERS</h4> + +<p>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.</p> + + +<h4>STUFFED PEPPERS</h4> + +<p>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.</p> + + +<h4>STUFFED PEPPERS À LA CRÉOLE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_407" id="Page_407">[<span class="hidden">Pg </span>407]</a></span></p> + +<h4>BOILED SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>BAKED SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>BROWNED SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>SWEET POTATOES IN CASSEROLE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_408" id="Page_408">[<span class="hidden">Pg </span>408]</a></span></p> + +<h4>CANDIED SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>ESCALLOPED SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>ROASTED SWEET POTATOES</h4> + +<p>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.</p> + + +<h4>GLAZED SWEET POTATOES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_409" id="Page_409">[<span class="hidden">Pg </span>409]</a></span></p> + +<h4>BOILED RICE</h4> + +<p>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.</p> + + +<h4>BUTTERED RICE</h4> + +<p>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, sauté boiled rice in butter, +keeping the grains separate. A little minced +onion may be fried with it.</p> + + +<h4>CURRIED RICE</h4> + +<p>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.</p> + + +<h4>CASSEROLE OF RICE</h4> + +<p>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 <a href="#tomatosauce"><b>Tomato Sauce</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_410" id="Page_410">[<span class="hidden">Pg </span>410]</a></span></p> + +<h4>RISOTTO</h4> + +<p>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.</p> + + +<h4>SAVORY RICE</h4> + +<p>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.</p> + + +<h4>RICE À LA CRÉOLE</h4> + +<p>Chop together a large onion, two seeded green +peppers, and half a cupful of raw ham. Sauté 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.</p> + + +<h4><a name="boiledsalsify" id="boiledsalsify"></a>BOILED SALSIFY</h4> + +<p>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 +<span class="pagenum"><a name="Page_411" id="Page_411">[<span class="hidden">Pg </span>411]</a></span> +little cream; or, serve with <a href="#maitredhotelsauce"><b>Maître d’Hôtel</b></a>, +<a href="#hollandaisesauce"><b>Hollandaise</b></a>, Onion, or <a href="#italiansauce"><b>Italian Sauce</b></a>.</p> + + +<h4>BAKED SALSIFY</h4> + +<p>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.</p> + + +<h4>ESCALLOPED SALSIFY</h4> + +<p>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 <a href="#creamsauce"><b>Cream</b></a> or <a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a> +and seasoned and buttered crumbs. Have sauce +on top. Cover with crumbs, wet with cream, and +bake brown.</p> + + +<h4>FRIED SALSIFY</h4> + +<p>Prepare according to directions given for <a href="#boiledsalsify"><b>Boiled +Salsify</b></a>, drain, marinate in <a href="#frenchdressing"><b>French Dressing</b></a>, and +sauté in very hot fat. Serve with <a href="#maitredhotelsauce"><b>Maître d’Hôtel +Sauce</b></a> if desired; or, boil, drain, dip in egg and +crumbs or seasoned flour, and fry in deep fat.</p> + + +<h4>SPAGHETTI À L’AMÉRICAINE</h4> + +<p>Cook spaghetti until tender, drain, and add a +can of tomato paste. Simmer for twenty minutes, +<span class="pagenum"><a name="Page_412" id="Page_412">[<span class="hidden">Pg </span>412]</a></span> +season to taste, add two tablespoonfuls of butter, +and serve with grated cheese.</p> + + +<h4>SPAGHETTI À LA TOMASO</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_413" id="Page_413">[<span class="hidden">Pg </span>413]</a></span></p> + +<h4>ESCALLOPED SPAGHETTI WITH OYSTERS</h4> + +<p>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 <a href="#creamsauce"><b>Cream Sauce</b></a> or milk +to moisten, cover with crumbs, dot with butter, and +bake until brown.</p> + + +<h4>GREEK SPAGHETTI</h4> + +<p>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.</p> + + +<h4>BOILED SPINACH</h4> + +<p>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, <a href="#brownsauce"><b>Brown +Sauce</b></a>, or <a href="#creamsauce"><b>Cream Sauce</b></a>. Garnish with hard-boiled +eggs or croutons. It may be reheated without +chopping and seasoned with salt, pepper, +butter, and vinegar.</p> + + +<h4>BUTTERED SPINACH</h4> + +<p>Cook two quarts of spinach according to directions +previously given. Drain, and serve with +<span class="pagenum"><a name="Page_414" id="Page_414">[<span class="hidden">Pg </span>414]</a></span> +melted butter; or, chop fine, press out all the +liquid, reheat in <a href="#creamsauce"><b>Cream Sauce</b></a>, season with a little +grated nutmeg and at the last add two tablespoonfuls +of butter.</p> + + +<h4>BOILED SQUASH</h4> + +<p>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.</p> + + +<h4>BOILED SUMMER SQUASH</h4> + +<p>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.</p> + + +<h4>CREAMED SQUASH</h4> + +<p>Steam or boil small pieces of squash, drain, and +reheat in <a href="#creamsauce"><b>Cream Sauce</b></a>.</p> + + +<h4>FRIED SUMMER SQUASH</h4> + +<p>Cut the squash in slices, dredge with seasoned +flour, and sauté 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 <a href="#friedeggplant"><b>Fried Eggplant</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_415" id="Page_415">[<span class="hidden">Pg </span>415]</a></span></p> + +<h4>ROASTED SQUASH</h4> + +<p>Peel and cut into long strips. Cook in the pan +with a roast, basting with the drippings.</p> + + +<h4>BROILED TOMATOES</h4> + +<p>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.</p> + + +<h4>BROILED TOMATOES WITH SAUCE</h4> + +<p>Season <a href="#creamsauce"><b>Cream Sauce</b></a> 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.</p> + + +<h4>BAKED TOMATOES</h4> + +<p>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.</p> + + +<h4>BAKED TOMATOES À LA CRÉOLE</h4> + +<p>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 +<span class="pagenum"><a name="Page_416" id="Page_416">[<span class="hidden">Pg </span>416]</a></span> +with flour cooked in butter, and pour the sauce +over the tomatoes. Serve on toast.</p> + + +<h4>CREAMED BAKED TOMATOES</h4> + +<p>Make a <a href="#creamsauce"><b>Cream Sauce</b></a>, 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.</p> + + +<h4>CURRIED TOMATOES</h4> + +<p>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.</p> + + +<h4>DEVILLED TOMATOES</h4> + +<p>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 <a href="#maitredhotelsauce"><b>Maître +d’Hôtel Sauce</b></a> made hot with mustard and cayenne.</p> + + +<h4>ESCALLOPED TOMATOES</h4> + +<p>Put sliced tomatoes in layers in a baking-dish, +seasoning with salt, pepper, and dots of butter, +<span class="pagenum"><a name="Page_417" id="Page_417">[<span class="hidden">Pg </span>417]</a></span> +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.</p> + + +<h4>ESCALLOPED TOMATOES AND ONIONS</h4> + +<p>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.</p> + + +<h4>FRIED TOMATOES WITH CREAM</h4> + +<p>Cut six large tomatoes in half, and sauté 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.</p> + + +<h4>FRIED GREEN TOMATOES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_418" id="Page_418">[<span class="hidden">Pg </span>418]</a></span></p> + +<h4>FRIED TOMATOES WITH ONIONS</h4> + +<p>Slice onions and green tomatoes thin and fry in +drippings.</p> + + +<h4>FRIED TOMATOES AND PEPPERS</h4> + +<p>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.</p> + + +<h4>STEWED TOMATOES WITH CHEESE</h4> + +<p>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.</p> + + +<h4>STEWED TOMATOES AND CELERY</h4> + +<p>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.</p> + + +<h4>STUFFED TOMATOES</h4> + +<p>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.</p> + + +<h4>SPANISH TOMATOES</h4> + +<p>Chop two onions fine and fry in butter, then add +a can of tomatoes and a small can of Spanish +<span class="pagenum"><a name="Page_419" id="Page_419">[<span class="hidden">Pg </span>419]</a></span> +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.</p> + + +<h4>BOILED TURNIPS</h4> + +<p>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 +<a href="#creamsauce"><b>Cream Sauce</b></a> and serve with the bacon as a +garnish.</p> + + +<h4>BAKED TURNIPS</h4> + +<p>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.</p> + + +<h4>BROWNED TURNIPS</h4> + +<p>Peel, slice, boil until tender, drain, and sauté in +butter, sprinkling with salt, pepper, and sugar.</p> + + +<h4>CREAMED TURNIPS</h4> + +<p>Cut boiled turnips into dice, reheat in a <a href="#creamsauce"><b>Cream</b></a> or +White Sauce, season with salt, pepper, and sugar, +and serve on toast. Add a little grated nutmeg if +desired. <a href="#brownsauce"><b>Brown Sauce</b></a> may be used also.</p> + + +<p><span class="pagenum"><a name="Page_420" id="Page_420">[<span class="hidden">Pg </span>420]</a></span></p> + +<h4>TURNIPS AND CARROTS</h4> + +<p>Cook separately diced carrots and turnips, then, +mix and season with salt, pepper, butter, and +minced parsley; or, mix with <a href="#creamsauce"><b>Cream</b></a> or White Sauce.</p> + + +<h4>GLAZED TURNIPS</h4> + +<p>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.</p> + + +<h4>TURNIPS IN BROWN SAUCE</h4> + +<p>Peel, slice, and boil until tender in salted water, +drain, sauté in butter, and pour over a <a href="#brownsauce"><b>Brown Sauce</b></a>. +Season with salt, pepper, sugar, and mace.</p> + + +<h4>BAKED BANANAS</h4> + +<p>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.</p> + + +<h4>FRIED BANANAS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_421" id="Page_421">[<span class="hidden">Pg </span>421]</a></span></p> + +<h4>CURRY OF VEGETABLES</h4> + +<p>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 +<a href="#brownsauce"><b>Brown Sauce</b></a>, 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.</p> + + +<h4>GNOCCHI</h4> + +<p>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 <a href="#creamsauce"><b>Cream</b></a> or <a href="#bechamelsauce"><b>Béchamel Sauce</b></a>, thickened +with the yolks of three eggs. Sprinkle with crumbs +and grated cheese, bake until brown, and serve in +the same dish.</p> + + +<h4>CREAMED KOHLRABI</h4> + +<p>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 +<span class="pagenum"><a name="Page_422" id="Page_422">[<span class="hidden">Pg </span>422]</a></span> +<a href="#creamsauce"><b>Cream Sauce</b></a> to which has been added the well-beaten +yolk of an egg.</p> + + +<h4>POLENTA</h4> + +<p>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.</p> + + +<h4>INDIAN PILAU</h4> + +<p>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.</p> + + +<h4>VEGETABLES À LA JARDINIÈRE</h4> + +<p>Mix half a can of French peas and one cupful each +of diced cooked carrots and turnips. Reheat in a +well-buttered <a href="#bechamelsauce"><b>Béchamel Sauce</b></a>. Season with salt and +pepper and add a little sugar if desired.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_423" id="Page_423">[<span class="hidden">Pg </span>423]</a></span></p> + +<h2>THIRTY SIMPLE SAUCES</h2> + + +<h4>ALLEMANDE SAUCE</h4> + +<p>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.</p> + + +<h4>BÉARNAISE SAUCE</h4> + +<p>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.</p> + + +<h4>QUICK BÉARNAISE SAUCE</h4> + +<p>Beat the yolks of four eggs with four tablespoonfuls +of oil and four of water. Add a cupful of boiling +<span class="pagenum"><a name="Page_424" id="Page_424">[<span class="hidden">Pg </span>424]</a></span> +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.</p> + + +<h4><a name="bechamelsauce" id="bechamelsauce"></a>BÉCHAMEL SAUCE</h4> + +<p>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.</p> + + +<h4><a name="brownsauce" id="brownsauce"></a>BROWN SAUCE</h4> + +<p>Brown two tablespoonfuls of flour in butter. +Add two cupfuls of milk or cream and cook until +thick, stirring constantly. Season to taste.</p> + + +<h4>BROWN BUTTER SAUCE OR BEURRE NOIR</h4> + +<p>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.</p> + + +<h4><a name="buttersauce" id="buttersauce"></a>BUTTER SAUCE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_425" id="Page_425">[<span class="hidden">Pg </span>425]</a></span></p> + +<h4><a name="capersauce" id="capersauce"></a>CAPER SAUCE</h4> + +<p>Add two or three tablespoonfuls of capers to two +cupfuls of <a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a>.</p> + + +<h4>CHEESE SAUCE</h4> + +<p>Add half a cupful of grated cheese to two cupfuls +of <a href="#creamsauce"><b>Cream</b></a> or <a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a>.</p> + + +<h4>COLBERT SAUCE</h4> + +<p>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.</p> + + +<h4><a name="creamsauce" id="creamsauce"></a>CREAM SAUCE</h4> + +<p>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.</p> + + +<h4>CURRY SAUCE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_426" id="Page_426">[<span class="hidden">Pg </span>426]</a></span></p> + +<h4><a name="drawnbuttersauce" id="drawnbuttersauce"></a>DRAWN-BUTTER SAUCE</h4> + +<p>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.</p> + + +<h4>DUTCH SAUCE</h4> + +<p>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.</p> + + +<h4>DUXELLES SAUCE</h4> + +<p>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.</p> + + +<h4>EGG SAUCE</h4> + +<p>Add one-half cupful of sliced or chopped hard-boiled +eggs to two cupfuls of <a href="#drawnbuttersauce"><b>Drawn-Butter Sauce</b></a> +or sufficient melted butter.</p> + + +<h4><a name="hollandaisesauce" id="hollandaisesauce"></a>HOLLANDAISE SAUCE</h4> + +<p>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. +<span class="pagenum"><a name="Page_427" id="Page_427">[<span class="hidden">Pg </span>427]</a></span> +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.</p> + + +<h4><a name="italiansauce" id="italiansauce"></a>ITALIAN SAUCE</h4> + +<p>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.</p> + + +<h4>MADEIRA SAUCE</h4> + +<p>Add four tablespoonfuls of mushroom liquor and +a wineglassful of Madeira to <a href="#italiansauce"><b>Italian Sauce</b></a>.</p> + + +<h4><a name="maitredhotelsauce" id="maitredhotelsauce"></a>MAÎTRE D’HÔTEL SAUCE</h4> + +<p>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.</p> + + +<h4>MINT SAUCE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_428" id="Page_428">[<span class="hidden">Pg </span>428]</a></span></p> + +<h4>MUSHROOM SAUCE</h4> + +<p>Add the desired quantity of chopped canned +mushrooms to White, <a href="#creamsauce"><b>Cream</b></a>, <a href="#brownsauce"><b>Brown</b></a>, or <a href="#drawnbuttersauce"><b>Drawn-Butter +Sauce</b></a>, using the can liquor for part of the +liquid.</p> + + +<h4>PARSLEY SAUCE</h4> + +<p>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.</p> + + +<h4><a name="piquantesauce" id="piquantesauce"></a>PIQUANTE SAUCE</h4> + +<p>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.</p> + + +<h4>REMOULADE SAUCE</h4> + +<p>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 +<span class="pagenum"><a name="Page_429" id="Page_429">[<span class="hidden">Pg </span>429]</a></span> +of olive-oil, beating constantly. When smooth and +thick, add three tablespoonfuls each of tarragon or +cider vinegar and a teaspoonful of minced parsley.</p> + + +<h4><a name="tartarsauce" id="tartarsauce"></a>TARTAR SAUCE</h4> + +<p>Chop fine a teaspoonful each of pickles, parsley, +olives, and capers. Mix with very stiff <a href="#mayonnaise"><b>Mayonnaise</b></a>. +A little grated onion may be added if desired.</p> + + +<h4><a name="tomatosauce" id="tomatosauce"></a>TOMATO SAUCE—I</h4> + +<p>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.</p> + + +<h4>TOMATO SAUCE—II</h4> + +<p>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.</p> + + +<h4>TOMATO SAUCE—III</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_430" id="Page_430">[<span class="hidden">Pg </span>430]</a></span></p> + +<h4>TOMATO CREAM SAUCE</h4> + +<p>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.</p> + + +<h4><a name="veloutesauce" id="veloutesauce"></a>VELOUTÉ SAUCE</h4> + +<p>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.</p> + + +<h4>VINAIGRETTE SAUCE</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_431" id="Page_431">[<span class="hidden">Pg </span>431]</a></span></p> + +<h2>SALADS</h2> + + + + +<h3><i>SALADS AND DRESSINGS</i></h3> + + +<h4><a name="frenchdressing" id="frenchdressing"></a>FRENCH DRESSING</h4> + +<p>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.</p> + + +<h4>SEASONINGS FOR FRENCH DRESSING</h4> + +<p>To <a href="#frenchdressing"><b>French dressing</b></a> 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, +<span class="pagenum"><a name="Page_432" id="Page_432">[<span class="hidden">Pg </span>432]</a></span> +marjoram, tarragon, minced olives or pickles, +shrimp essence, sardine paste, chopped truffles or +pimentos.</p> + + +<h4>FRENCH DRESSING FOR FRUIT SALADS</h4> + +<p>Prepare according to directions given for <a href="#frenchdressing"><b>French +dressing</b></a>, 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.</p> + + +<h4><a name="mayonnaise" id="mayonnaise"></a>MAYONNAISE</h4> + +<p>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 +<span class="pagenum"><a name="Page_433" id="Page_433">[<span class="hidden">Pg </span>433]</a></span> +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 <a href="#tartarsauce"><b>Tartar Sauce</b></a> when +added to Mayonnaise.</p> + + +<h4>BOILED DRESSING—I</h4> + +<p>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.</p> + + +<h4>BOILED DRESSING—II</h4> + +<p>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.</p> + + +<h4>CREAM DRESSING</h4> + +<p>Beat two eggs until light, add a teaspoonful of +sugar, a teaspoonful of butter, three tablespoonfuls +<span class="pagenum"><a name="Page_434" id="Page_434">[<span class="hidden">Pg </span>434]</a></span> +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.</p> + + +<h4>SOUR-CREAM DRESSING</h4> + +<p>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.</p> + + +<h4>EGG DRESSING</h4> + +<p>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.</p> + + +<h4>GERMAN SALAD DRESSING</h4> + +<p>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.</p> + + +<h4>CLUB DRESSING</h4> + +<p>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. +<span class="pagenum"><a name="Page_435" id="Page_435">[<span class="hidden">Pg </span>435]</a></span> +Rub to a paste with a spoon, add six tablespoonfuls +of oil, two of tarragon vinegar, and salt and +paprika to season.</p> + + +<h4>CURRY DRESSING</h4> + +<p>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.</p> + + +<h4>RAVIGOTE DRESSING</h4> + +<p>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.</p> + + + + +<h3><i>FISH SALADS</i></h3> + + +<h4>ANCHOVY AND EGG SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>ANCHOVY AND PEPPER SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> +and serve on lettuce or cress, adding more bread if +desired.</p> + + +<p><span class="pagenum"><a name="Page_436" id="Page_436">[<span class="hidden">Pg </span>436]</a></span></p> + +<h4>CLAM AND CELERY SALAD</h4> + +<p>Cut clams into small pieces, season with onion-juice, +mix with shredded lettuce or celery, and +serve on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>. +Either cooked or raw clams may be +used.</p> + + +<h4>SARDINE SALAD—I</h4> + +<p>Arrange on a bed of lettuce, sardines and shrimps, +alternately. Season with minced onion, chopped +pickle, capers, and hard-boiled eggs. Pour over +<a href="#frenchdressing"><b>French dressing</b></a>, season with tomato catsup, +and serve cold.</p> + + +<h4>SARDINE SALAD—II</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>. Drain and serve on +lettuce or cress with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>SHRIMP SALAD</h4> + +<p>Mix cooked flaked shrimps with finely shredded +lettuce and <a href="#frenchdressing"><b>French dressing</b></a>. Garnish with spoonfuls +of <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>SHRIMP AND ASPARAGUS SALAD</h4> + +<p>Mix two cupfuls of cold cooked asparagus cut +into short lengths with one cupful of cooked flaked +shrimps. Serve with <a href="#frenchdressing"><b>French dressing</b></a> to which the +<span class="pagenum"><a name="Page_437" id="Page_437">[<span class="hidden">Pg </span>437]</a></span> +pounded yolks of three hard-boiled eggs have been +added.</p> + + + + +<h3><i>VEGETABLE SALADS</i></h3> + + +<h4>ARTICHOKE SALAD</h4> + +<p>Remove the chokes and inner leaves from boiled +artichokes, sprinkle with minced parsley, and serve +with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>ASPARAGUS SALAD</h4> + +<p>Mix cold cooked asparagus tips with diced or +sliced cucumbers and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>ASPARAGUS À LA VINAIGRETTE</h4> + +<p>Serve cold boiled asparagus or the bleached +canned asparagus on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> +to which have been added chopped olives, pickles, +and capers. Onion and mustard may be added to +the seasoning.</p> + + +<h4>BEAN SALAD—I</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>BEAN SALAD—II</h4> + +<p>Mix equal quantities of finely cut celery and +cooked wax beans and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_438" id="Page_438">[<span class="hidden">Pg </span>438]</a></span></p> + +<h4>BEAN SALAD—III</h4> + +<p>Mix cold cooked lima beans with crisp lettuce, +sprinkle with chopped mint and serve with <a href="#frenchdressing"><b>French +dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>BEET SALAD—I</h4> + +<p>Slice six cold boiled beets and one Spanish onion. +Serve on crisp lettuce with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>BEET SALAD—II</h4> + +<p>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 <a href="#frenchdressing"><b>French +dressing</b></a> which has been seasoned with minced garlic +and tomato catsup.</p> + + +<h4>BRUSSELS SPROUTS SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CABBAGE SALAD—I</h4> + +<p>Marinate shredded cabbage in <a href="#frenchdressing"><b>French dressing</b></a>, +drain, and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CABBAGE SALAD—II</h4> + +<p>Mix two cupfuls of shredded cabbage with half +as much celery and season with minced chives and +<span class="pagenum"><a name="Page_439" id="Page_439">[<span class="hidden">Pg </span>439]</a></span> +tomato catsup or Tabasco Sauce. Serve on lettuce +with <a href="#frenchdressing"><b>French</b></a> or <a href="#mayonnaise"><b>Mayonnaise dressing</b></a>.</p> + + +<h4>CARROT SALAD—I</h4> + +<p>Boil young carrots in water to which a little +sugar may be added. Drain, cool, cut up, and +serve on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CARROT SALAD—II</h4> + +<p>Mix diced cooked carrots with lettuce and serve +with <a href="#frenchdressing"><b>French dressing</b></a>, sprinkling with minced cress, +chervil, chives, or parsley.</p> + + +<h4>CAULIFLOWER SALAD—I</h4> + +<p>Mix cooked cauliflower flowerets with <a href="#mayonnaise"><b>Mayonnaise</b></a> +and serve in red-pepper shells on lettuce with +<a href="#mayonnaise"><b>Mayonnaise</b></a> on top.</p> + + +<h4>CAULIFLOWER SALAD—II</h4> + +<p>Marinate cooked cauliflower flowerets in <a href="#frenchdressing"><b>French +dressing</b></a>, drain, and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>. +Garnish with diced cooked carrots or beets.</p> + + +<h4>CELERY SALAD—I</h4> + +<p>Shred crisp celery very fine and serve with <a href="#frenchdressing"><b>French +dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CELERY SALAD—II</h4> + +<p>Mix finely cut celery with sliced sour apple cut +into small bits and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_440" id="Page_440">[<span class="hidden">Pg </span>440]</a></span></p> + +<h4>CELERY SALAD—III</h4> + +<p>Cut into small bits a large bunch of celery and +three-fourths pound of blanched almonds. Serve +on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CHICKORY SALAD</h4> + +<p>Fill a salad bowl with well trimmed chickory +and serve with <a href="#frenchdressing"><b>French dressing</b></a> seasoned with +onion-juice.</p> + + +<h4>CHIFFONADE SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French +dressing</b></a>, garnishing with sliced tomatoes.</p> + + +<h4>CRESS SALAD—I</h4> + +<p>Mix watercress, lettuce, sliced tomatoes, cucumbers, +and onion with shredded green pepper and +celery. Serve with <a href="#frenchdressing"><b>French dressing</b></a> and garnish +with sliced hard-boiled eggs.</p> + + +<h4>CRESS SALAD—II</h4> + +<p>Cut thin slices of sour apples and hard-boiled +eggs into bits and mix with watercress. Serve +with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>CUCUMBER SALAD—I</h4> + +<p>Slice cucumbers thin, and soak in cold salted +water until wilted. Drain, rinse, wipe very dry, +<span class="pagenum"><a name="Page_441" id="Page_441">[<span class="hidden">Pg </span>441]</a></span> +and serve with <a href="#frenchdressing"><b>French dressing</b></a> or with thick sour +cream seasoned highly with black pepper.</p> + + +<h4>CUCUMBER SALAD—II</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>CUCUMBER SALAD—III</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>. +Pickled nasturtium seeds or French peas +may be added.</p> + + +<h4>CUCUMBER JELLY SALAD</h4> + +<p>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 +<a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>ENDIVE SALAD</h4> + +<p>Fill a salad bowl with small crisp leaves of endive +and serve with <a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>. +Sprinkle with minced chives if desired.</p> + + +<p><span class="pagenum"><a name="Page_442" id="Page_442">[<span class="hidden">Pg </span>442]</a></span></p> + +<h4>LETTUCE SALAD—I</h4> + +<p>Quarter crisp heads of lettuce and serve individually +with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>LETTUCE SALAD—II</h4> + +<p>Cut head lettuce in quarters, sprinkle with +minced chives and parsley, and serve with <a href="#frenchdressing"><b>French +dressing</b></a> which may be seasoned with onion or +garlic.</p> + + +<h4>MUSHROOM SALAD</h4> + +<p>Cut canned mushrooms into small pieces and +serve on lettuce with <a href="#frenchdressing"><b>French dressing</b></a>, sprinkling +with minced chives and parsley.</p> + + +<h4>ONION SALAD—I</h4> + +<p>Slice peeled Spanish onions very thin, crisp in +ice-water, drain, wipe dry, and serve on lettuce +with <a href="#frenchdressing"><b>French dressing</b></a>, sprinkling with minced +parsley if desired.</p> + + +<h4>ONION SALAD—II</h4> + +<p>Mix sliced Spanish onion with twice the quantity +of sliced and broken sour apples. Mix with <a href="#mayonnaise"><b>Mayonnaise</b></a> +and serve on lettuce.</p> + + +<h4>PIMENTO SALAD</h4> + +<p>Mix shredded pimentos with quartered hard-boiled +eggs, sliced olives, and pearl onions. Serve +on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_443" id="Page_443">[<span class="hidden">Pg </span>443]</a></span></p> + +<h4>PEA SALAD—I</h4> + +<p>Mix cooked and drained peas with diced cooked +carrots and finely cut celery. Serve on lettuce with +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>PEA SALAD—II</h4> + +<p>Mix cooked peas with cut walnut meats, marinate +in <a href="#frenchdressing"><b>French dressing</b></a>, drain, and serve in lemon-cups +on lettuce with a spoonful of <a href="#mayonnaise"><b>Mayonnaise</b></a> on +top.</p> + + +<h4>PEPPER SALAD—I</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>, seasoning with a pinch of +powdered sugar and a teaspoonful of salt. Serve +ice-cold on lettuce leaves.</p> + + +<h4>PEPPER SALAD—II</h4> + +<p>Mix sliced Spanish onions with seeded and +sliced sweet green peppers and serve on lettuce with +<a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>PEPPER SALAD—III</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>. Shredded cabbage +may be used instead of the celery or mixed +with it.</p> + + +<p><span class="pagenum"><a name="Page_444" id="Page_444">[<span class="hidden">Pg </span>444]</a></span></p> + +<h4>POTATO SALAD—I</h4> + +<p>Mix diced cooked potatoes with one-fourth the +quantity of diced boiled beets. Serve on lettuce +with <a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>, garnishing +with anchovies and small pickles, or in a mould +of aspic.</p> + + +<h4>POTATO SALAD—II</h4> + +<p>Mix two cupfuls of diced boiled potatoes with +half a cupful of finely cut celery and an apple. +Marinate in <a href="#frenchdressing"><b>French dressing</b></a> and serve <a href="#mayonnaise"><b>Mayonnaise</b></a> +separately if desired.</p> + + +<h4>POTATO SALAD—III</h4> + +<p>Mix sliced cold potatoes with finely cut pickled +walnuts and chives or onions. Serve with <a href="#frenchdressing"><b>French +dressing</b></a>, seasoned slightly with sage.</p> + + +<h4>POTATO SALAD—IV</h4> + +<p>Slice cold cooked potatoes and season with +minced onion and parsley. Pour over a <a href="#frenchdressing"><b>French +dressing</b></a> and let stand two hours on ice before serving. +Serve very cold and pass <a href="#mayonnaise"><b>Mayonnaise</b></a> if +desired.</p> + + +<h4>POTATO SALAD—V</h4> + +<p>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 +<span class="pagenum"><a name="Page_445" id="Page_445">[<span class="hidden">Pg </span>445]</a></span> +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.</p> + + +<h4>RADISH SALAD</h4> + +<p>Mix sliced radishes with bits of sour apple, +marinate in <a href="#frenchdressing"><b>French dressing</b></a>, drain, and mix with +<a href="#mayonnaise"><b>Mayonnaise</b></a>. Serve on lettuce.</p> + + +<h4>RADISH SALAD—II</h4> + +<p>Slice crisp radishes and mix with minced chives +or sliced spring onions and serve with <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>SALSIFY SALAD</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a>, and +serve on cress or lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>. Garnish +with minced parsley and sliced oranges.</p> + + +<h4>SPINACH SALAD—I</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a> +or <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>SPINACH SALAD—II</h4> + +<p>Season cooked chopped spinach with salt, pepper, +oil, and lemon-juice, and mould in small moulds. +<span class="pagenum"><a name="Page_446" id="Page_446">[<span class="hidden">Pg </span>446]</a></span> +Turn out on thin slices of cold boiled tongue and +serve with <a href="#tartarsauce"><b>Tartar Sauce</b></a>.</p> + + +<h4>TOMATO SALAD—I</h4> + +<p>Peel and quarter large tomatoes and serve on +lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>. Marinate first in <a href="#frenchdressing"><b>French +dressing</b></a> if desired.</p> + + +<h4>TOMATO SALAD—II</h4> + +<p>Fill a salad bowl with alternate layers of sliced +tomatoes and cucumbers and serve with <a href="#frenchdressing"><b>French +dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>. Crisp lettuce may be +added.</p> + + +<h4>TOMATO SALAD—III</h4> + +<p>Mix sliced tomatoes with lettuce and fresh +Roquefort cheese broken into small bits. Serve +with lettuce and <a href="#frenchdressing"><b>French dressing</b></a> to which minced +garlic has been added.</p> + + +<h4>STUFFED TOMATO SALAD—I</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>, fill tomato-shells, +and serve on lettuce.</p> + + +<h4>STUFFED TOMATO SALAD—II</h4> + +<p>Chop cucumbers and mix with sweet green +peppers, seasoning with grated onion. Mix with +thick <a href="#mayonnaise"><b>Mayonnaise</b></a>, fill tomato-shells, and serve on +lettuce with <a href="#frenchdressing"><b>French dressing</b></a> or <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<p><span class="pagenum"><a name="Page_447" id="Page_447">[<span class="hidden">Pg </span>447]</a></span></p> + +<h4>STUFFED TOMATO SALAD—III</h4> + +<p>Stuff tomato-shells with chopped celery and nuts, +which may be mixed with <a href="#mayonnaise"><b>Mayonnaise</b></a>, and serve +on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>TOMATO JELLY SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>. Or, place +small peeled tomatoes in moulds and fill with any +desired aspic. Turn out and serve with <a href="#mayonnaise"><b>Mayonnaise</b></a>. +Yellow tomatoes may be used in the same +way.</p> + + +<h4>WALDORF SALAD</h4> + +<p>Mix finely cut celery and apples with broken +English walnuts. Serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a>, +or fill bright red apples from which the pulp +has been removed.</p> + + + + +<h3><i>FRUIT SALADS</i></h3> + + +<h4>ALLIGATOR PEAR SALAD</h4> + +<p>Mix sliced alligator pears with sliced or quartered +hard-boiled eggs and serve on lettuce with +<a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>APPLE SALAD—I</h4> + +<p>Slice the tops from large red apples and scoop +out the pulp. Mix with finely cut celery, broken +<span class="pagenum"><a name="Page_448" id="Page_448">[<span class="hidden">Pg </span>448]</a></span> +English walnuts, and <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard. Fill the apple shells, put on the lids, +and serve on lettuce leaves.</p> + + +<h4>APPLE SALAD—II</h4> + +<p>Mix sliced boiled chestnuts with finely cut celery +and apples. Serve on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> +made with lemon-juice.</p> + + +<h4>APPLE SALAD—III</h4> + +<p>Mix bits of apple with an equal quantity of +orange pulp and add a few sliced maraschino +cherries. Serve in the orange shells with <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard and whitened with +whipped cream. Shredded pineapple may be +added.</p> + + +<h4>APPLE SALAD—IV</h4> + +<p>Mix finely cut apples, celery, and shredded green +peppers with broken English walnuts, blanched +almonds, or pecans. Serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard to which whipped +cream has been added.</p> + + +<h4>APRICOT SALAD</h4> + +<p>Peel and split apricots. Fill the hulls with +chopped maraschino cherries and nuts and serve +on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> made with +wine.</p> + + +<p><span class="pagenum"><a name="Page_449" id="Page_449">[<span class="hidden">Pg </span>449]</a></span></p> + +<h4>BANANA SALAD—I</h4> + +<p>Peel one section from the skin of ripe bananas, +take out the pulp, mix with <a href="#frenchdressing"><b>French dressing</b></a> made +with lemon-juice, fill the shells and serve on lettuce, +sprinkling with chopped nuts if desired. +<a href="#mayonnaise"><b>Mayonnaise</b></a> may be used instead of <a href="#frenchdressing"><b>French dressing</b></a>.</p> + + +<h4>BANANA SALAD—II</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and serve on lettuce in the banana skins.</p> + + +<h4>CANTALOUPE SALAD</h4> + +<p>Scoop out the pulp from ripe cantaloupes, drain, +and mix with pounded ice. Serve in the shells +immediately with <a href="#frenchdressing"><b>French dressing</b></a> made without +mustard and whitened with whipped cream.</p> + + +<h4>CHERRY SALAD—I</h4> + +<p>Stuff maraschino cherries or white California +canned cherries or large sweet cherries with +blanched hazel nuts, and serve ice cold on lettuce, +with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard and whitened +with whipped cream.</p> + + +<p><span class="pagenum"><a name="Page_450" id="Page_450">[<span class="hidden">Pg </span>450]</a></span></p> + +<h4>CHERRY SALAD—II</h4> + +<p>Mix sliced black or maraschino cherries with +shredded pineapple and blanched hazel nuts. +Serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and whitened with whipped cream.</p> + + +<h4>GRAPE SALAD—I</h4> + +<p>Mix peeled and seeded white grapes with finely +cut celery and broken walnut meats and serve on +lettuce with <a href="#frenchdressing"><b>French dressing</b></a> made with lemon-juice, +or <a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard and +whitened with whipped cream.</p> + + +<h4>GRAPE SALAD—II</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> made with lemon-juice or +wine, or with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard +and whitened with whipped cream.</p> + + +<h4>GRAPEFRUIT SALAD—I</h4> + +<p>Mix grapefruit pulp with broken English walnuts, +hickory nuts, or pecans. Mix with <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard, fill the grapefruit shells, and +serve on lettuce.</p> + + +<h4>GRAPEFRUIT SALAD—II</h4> + +<p>Mix the pulp of three grapefruits and one large +orange with two sliced bananas and half a cupful +<span class="pagenum"><a name="Page_451" id="Page_451">[<span class="hidden">Pg </span>451]</a></span> +of maraschino cherries. Serve with <a href="#frenchdressing"><b>French dressing</b></a> +made with lemon-juice or orange-juice, or +<a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard and whitened +with whipped cream. Garnish with white grapes, +or add peeled and seeded white grapes to the +salad.</p> + + +<h4>GRAPEFRUIT SALAD—III</h4> + +<p>Mix the pulp of one grapefruit with two cupfuls +of diced apples and serve on lettuce with +<a href="#frenchdressing"><b>French dressing</b></a> made with the grapefruit juice. +Or, mix the drained grapefruit pulp with broken +English walnuts and serve in the shell with <a href="#frenchdressing"><b>French +dressing</b></a> made of the juice, or <a href="#mayonnaise"><b>Mayonnaise</b></a> made +without mustard. Garnish either salad with +white grapes and nuts.</p> + + +<h4>MACEDOINE SALAD—I</h4> + +<p>Mix peeled and seeded white grapes with equal +quantities of strawberries, raspberries, sliced +bananas, oranges, and pineapples, any or all. +Serve with <a href="#frenchdressing"><b>French dressing</b></a> made with wine, +or <a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard, adding +whipped cream if desired.</p> + + +<h4>MACEDOINE SALAD—II</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> +made with lemon-juice, or <a href="#mayonnaise"><b>Mayonnaise</b></a> made +<span class="pagenum"><a name="Page_452" id="Page_452">[<span class="hidden">Pg </span>452]</a></span> +without mustard and whitened with whipped +cream.</p> + + +<h4>MACEDOINE SALAD—III</h4> + +<p>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 +<a href="#frenchdressing"><b>French dressing</b></a> made with lemon-juice.</p> + + +<h4>ORANGE SALAD—I</h4> + +<p>Mix sliced oranges and bananas with broken +English walnuts and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard and whitened with +whipped cream. Or, use oranges, bananas, pineapple, +and peeled and seeded white grapes.</p> + + +<h4>ORANGE SALAD—II</h4> + +<p>Mix shredded pineapple, sliced bananas, orange +pulp, and maraschino cherries. Season with sherry +and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and whitened with whipped cream. +The cherries and bananas may be omitted.</p> + + +<h4>ORANGE SALAD—III</h4> + +<p>Arrange thinly sliced oranges on cress, sprinkle +with chopped nuts and serve with <a href="#frenchdressing"><b>French dressing</b></a> +made with lemon-juice, or with <a href="#mayonnaise"><b>Mayonnaise</b></a> made +without mustard.</p> + + +<p><span class="pagenum"><a name="Page_453" id="Page_453">[<span class="hidden">Pg </span>453]</a></span></p> + +<h4>ORANGE SALAD—IV</h4> + +<p>Arrange sliced oranges on lettuce and sprinkle +with blanched and broken English walnuts. A +little chopped celery may be added. Serve with +<a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard and whitened +with whipped cream.</p> + + +<h4>PEACH SALAD—I</h4> + +<p>Peel and split ripe peaches, cover thickly with +chopped almonds, and serve on lettuce with <a href="#frenchdressing"><b>French +dressing</b></a> made with orange juice, or <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard and whitened with whipped +cream.</p> + + +<h4>PEACH SALAD—II</h4> + +<p>Mix finely cut peaches with sliced bananas and +serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and whitened with whipped cream.</p> + + +<h4>PEAR SALAD</h4> + +<p>Mix sliced pears with chopped candied ginger +and serve on lettuce with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and mixed with a little whipped cream.</p> + + +<h4>PINEAPPLE SALAD—I</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard. Fill the pineapple +shell and put on the top. Pass with it <a href="#mayonnaise"><b>Mayonnaise</b></a> +whitened with whipped cream.</p> + + +<p><span class="pagenum"><a name="Page_454" id="Page_454">[<span class="hidden">Pg </span>454]</a></span></p> + +<h4>PINEAPPLE SALAD—II</h4> + +<p>Mix shredded pineapple with finely cut celery +and broken English walnuts. Serve on lettuce with +<a href="#mayonnaise"><b>Mayonnaise</b></a> made without mustard and whitened +with whipped cream.</p> + + +<h4>PINEAPPLE SALAD—III</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and whitened with whipped cream.</p> + + + + +<h3><i>EGG SALADS</i></h3> + + +<h4>EGG SALAD—I</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>, +using the balls as a garnish.</p> + + +<h4>EGG SALAD—II</h4> + +<p>Arrange quartered hard-boiled egg on lettuce +and pour over <a href="#mayonnaise"><b>Mayonnaise</b></a> 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.</p> + + +<p><span class="pagenum"><a name="Page_455" id="Page_455">[<span class="hidden">Pg </span>455]</a></span></p> + +<h4>EGG SALAD—III</h4> + +<p>Cut fine three hard-boiled eggs and four stalks +of celery. Serve on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> +or <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + + + +<h3><i>CHEESE AND NUT SALADS</i></h3> + + +<h4>CHEESE SALAD—I</h4> + +<p>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 <a href="#frenchdressing"><b>French +dressing</b></a>.</p> + + +<h4>CHEESE SALAD—II</h4> + +<p>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 <a href="#frenchdressing"><b>French</b></a> or +<a href="#mayonnaise"><b>Mayonnaise dressing</b></a>. Garnish with olives.</p> + + +<h4>CHEESE SALAD—III</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> +to which grated horseradish has been added. +Garnish with pimentos cut in fancy shapes.</p> + + +<p><span class="pagenum"><a name="Page_456" id="Page_456">[<span class="hidden">Pg </span>456]</a></span></p> + +<h4>CHEESE SALAD—IV</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>NUT SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard.</p> + + +<h4>ALMOND SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a> +from which the mustard may be omitted, and +to which a little whipped cream may be added.</p> + + +<h4>CHESTNUT SALAD—I</h4> + +<p>Shell and blanch large chestnuts and cook until +soft. Cool and serve on lettuce with <a href="#frenchdressing"><b>French dressing</b></a> +made with lemon-juice, or with <a href="#mayonnaise"><b>Mayonnaise</b></a> +made without mustard. Serve very cold. Broken +English walnuts may be added if desired.</p> + + +<h4>CHESTNUT SALAD—II</h4> + +<p>Shell, blanch, and boil until tender one pint of +chestnuts. Drain, cool, and serve on lettuce +<span class="pagenum"><a name="Page_457" id="Page_457">[<span class="hidden">Pg </span>457]</a></span> +with <a href="#frenchdressing"><b>French dressing</b></a> made with lemon-juice. +Dust with hard-boiled egg yolks rubbed through a +sieve, and garnish with shredded whites.</p> + + +<h4>CHESTNUT SALAD—III</h4> + +<p>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 <a href="#frenchdressing"><b>French dressing</b></a> made with wine or +lemon-juice or with <a href="#mayonnaise"><b>Mayonnaise</b></a> made without +mustard and whitened with whipped cream.</p> + + +<h4>PEANUT SALAD</h4> + +<p>Chop peanuts fine and mix to a smooth paste +with <a href="#mayonnaise"><b>Mayonnaise</b></a>. Spread on sliced tomatoes or +fill tomato-shells and serve on lettuce.</p> + + +<h4>PECAN SALAD</h4> + +<p>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 <a href="#mayonnaise"><b>Mayonnaise</b></a>.</p> + + +<h4>WALNUT SALAD—I</h4> + +<p>Mix equal quantities of finely cut celery and +broken English walnuts or pecans and marinate in +<a href="#frenchdressing"><b>French dressing</b></a>. Serve in a border of shredded +lettuce and pass <a href="#mayonnaise"><b>Mayonnaise</b></a> if desired.</p> + + +<p><span class="pagenum"><a name="Page_458" id="Page_458">[<span class="hidden">Pg </span>458]</a></span></p> + +<h4>WALNUT SALAD—II</h4> + +<p>Mix two cupfuls of finely cut celery with the +grated rind of an orange and a dozen chopped +walnut meats. Mix with stiff <a href="#mayonnaise"><b>mayonnaise</b></a> made +without mustard and serve in apple shells, adding +some of the apple pulp if desired. Serve on lettuce +and pass <a href="#mayonnaise"><b>mayonnaise</b></a>.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_459" id="Page_459">[<span class="hidden">Pg </span>459]</a></span></p> + +<h2>SIMPLE DESSERTS</h2> + + +<h4>BLANC MANGE</h4> + +<p>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.</p> + + +<h4>ALMOND BLANC MANGE</h4> + +<p>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.</p> + + +<h4>CHERRY BLANC MANGE</h4> + +<p>Stone a quart of cherries and stew, sweetening +heavily. Thicken with one level tablespoonful +of cornstarch rubbed smooth with a little cold +<span class="pagenum"><a name="Page_460" id="Page_460">[<span class="hidden">Pg </span>460]</a></span> +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.</p> + + +<h4>CHOCOLATE BLANC MANGE</h4> + +<p>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.</p> + + +<h4>CREAM BLANC MANGE</h4> + +<p>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.</p> + + +<h4>COFFEE BLANC MANGE</h4> + +<p>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 +<span class="pagenum"><a name="Page_461" id="Page_461">[<span class="hidden">Pg </span>461]</a></span> +dissolved. Mould, chill, and serve with whipped +cream.</p> + + +<h4>FRUIT BLANC MANGE</h4> + +<p>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.</p> + + +<h4>PEACH BLANC MANGE</h4> + +<p>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.</p> + + +<h4>VANILLA BLANC MANGE</h4> + +<p>Sweeten a quart of boiling cream with a little +<span class="pagenum"><a name="Page_462" id="Page_462">[<span class="hidden">Pg </span>462]</a></span> +syrup, add half a package of gelatine which has +been soaked and dissolved, mould, chill, and serve +with whipped cream.</p> + + +<h4>BLUEBERRY CAKE</h4> + +<p>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.</p> + + +<h4>BLUEBERRY TEA-CAKES</h4> + +<p>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.</p> + + +<h4>CHOCOLATE CAKE</h4> + +<p>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 +<span class="pagenum"><a name="Page_463" id="Page_463">[<span class="hidden">Pg </span>463]</a></span> +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.</p> + + +<h4>CHOCOLATE CREAM CAKE</h4> + +<p>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.</p> + + +<h4>COCOANUT CAKE</h4> + +<p>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.</p> + + +<h4>CREAM CAKE</h4> + +<p>Beat three eggs with one and one-half cupfuls of +<span class="pagenum"><a name="Page_464" id="Page_464">[<span class="hidden">Pg </span>464]</a></span> +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.</p> + + +<h4>COFFEE CREAM CAKE</h4> + +<p>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.</p> + + +<h4>CREAM PUFFS</h4> + +<p>Bring to the boil one cupful of water, half a +<span class="pagenum"><a name="Page_465" id="Page_465">[<span class="hidden">Pg </span>465]</a></span> +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.</p> + + +<h4>DEVIL’S FOOD CAKE</h4> + +<p>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.</p> + + +<h4>FIG LOAF CAKE</h4> + +<p>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 +<span class="pagenum"><a name="Page_466" id="Page_466">[<span class="hidden">Pg </span>466]</a></span> +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.</p> + + +<h4>FRUIT CAKE</h4> + +<p>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.</p> + + +<h4>HONEY TEA-CAKE</h4> + +<p>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.</p> + + +<h4>MARGUERITES</h4> + +<p>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 +<span class="pagenum"><a name="Page_467" id="Page_467">[<span class="hidden">Pg </span>467]</a></span> +with the chopped nuts, and bake golden brown in a +cool oven.</p> + + +<h4>NUT CAKE</h4> + +<p>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.</p> + + +<h4>RASPBERRY TEA-CAKE</h4> + +<p>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.</p> + + +<h4>SPICE CAKE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_468" id="Page_468">[<span class="hidden">Pg </span>468]</a></span></p> + +<h4>SPONGE CAKE</h4> + +<p>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.</p> + + +<h4>TEA-CAKE</h4> + +<p>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.</p> + + +<h4>CHARLOTTE RUSSE</h4> + +<p>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.</p> + + +<h4>ALMOND CHARLOTTE RUSSE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_469" id="Page_469">[<span class="hidden">Pg </span>469]</a></span></p> + +<h4>APPLE CHARLOTTE</h4> + +<p>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.</p> + + +<h4>BLACKBERRY CHARLOTTE</h4> + +<p>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.</p> + + +<h4>CREAM CHARLOTTE</h4> + +<p>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.</p> + + +<h4>COFFEE CHARLOTTE</h4> + +<p>Thicken a cupful of milk with the yolks of four +eggs beaten with a cupful of sugar and add a cupful +<span class="pagenum"><a name="Page_470" id="Page_470">[<span class="hidden">Pg </span>470]</a></span> +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.</p> + + +<h4>ORANGE CHARLOTTE</h4> + +<p>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.</p> + + +<h4>PEACH CHARLOTTE</h4> + +<p>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.</p> + + +<h4>VICTORIA CHARLOTTE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_471" id="Page_471">[<span class="hidden">Pg </span>471]</a></span></p> + +<h4>APPLE COBBLER</h4> + +<p>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.</p> + + +<h4>FRUIT COBBLER</h4> + +<p>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.</p> + + +<h4>COMPOTE OF APPLES</h4> + +<p>Peel and core the apples and cook until soft in +<span class="pagenum"><a name="Page_472" id="Page_472">[<span class="hidden">Pg </span>472]</a></span> +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.</p> + + +<h4>COMPOTE OF FIGS</h4> + +<p>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.</p> + + +<h4>ALMOND CREAM</h4> + +<p>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.</p> + + +<h4>APPLE CREAM</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_473" id="Page_473">[<span class="hidden">Pg </span>473]</a></span></p> + +<h4>BANANA CREAM</h4> + +<p>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.</p> + + +<h4>BAVARIAN CREAM</h4> + +<p>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 +<span class="pagenum"><a name="Page_474" id="Page_474">[<span class="hidden">Pg </span>474]</a></span> +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.</p> + + +<h4>CHESTNUT CREAM</h4> + +<p>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.</p> + + +<h4>GINGER CREAM</h4> + +<p>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.</p> + + +<h4>ITALIAN CREAM</h4> + +<p>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 +<span class="pagenum"><a name="Page_475" id="Page_475">[<span class="hidden">Pg </span>475]</a></span> +cold water and dissolved in a pint of hot cream. +Mould and chill. Nuts or candied or preserved +fruit may be added if desired.</p> + + +<h4>MACAROON CREAM</h4> + +<p>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.</p> + + +<h4>MARSHMALLOW CREAM</h4> + +<p>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.</p> + + +<h4>ORANGE CREAM</h4> + +<p>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.</p> + + +<h4>PEACH CREAM</h4> + +<p>Mash through a sieve enough fresh peaches to +make a cupful. Whip a cupful of cream solid, +<span class="pagenum"><a name="Page_476" id="Page_476">[<span class="hidden">Pg </span>476]</a></span> +add two tablespoonfuls of powdered sugar and the +peach pulp. Serve immediately in dessert glasses. +Other fruits may be used in the same way.</p> + + +<h4>PINEAPPLE CREAM</h4> + +<p>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.</p> + + +<h4>RASPBERRY CREAM</h4> + +<p>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.</p> + + +<h4>SPANISH CREAM</h4> + +<p>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 +<span class="pagenum"><a name="Page_477" id="Page_477">[<span class="hidden">Pg </span>477]</a></span> +eggs. Mould, chill, and serve with any preferred +sauce.</p> + + +<h4>TAPIOCA CREAM</h4> + +<p>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.</p> + + +<h4>APPLE CUSTARD</h4> + +<p>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 +<a href="#hardsauce"><b>Hard Sauce</b></a> or with sugar and cream.</p> + + +<h4>CARAMEL CUSTARD</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_478" id="Page_478">[<span class="hidden">Pg </span>478]</a></span></p> + +<h4>CHOCOLATE CUSTARD</h4> + +<p>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.</p> + + +<h4>COFFEE CUSTARD</h4> + +<p>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.</p> + + +<h4>CREAM CUSTARD</h4> + +<p>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.</p> + + +<h4>FRENCH CUSTARDS</h4> + +<p>Add to a pint of rich boiled custard half a cupful +of blanched chopped almonds and a little shredded +citron. Serve cold.</p> + + +<p><span class="pagenum"><a name="Page_479" id="Page_479">[<span class="hidden">Pg </span>479]</a></span></p> + +<h4>MAPLE CUSTARD</h4> + +<p>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.</p> + + +<h4>MARQUISE CUSTARD</h4> + +<p>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.</p> + + +<h4>NUT CUSTARD</h4> + +<p>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.</p> + + +<h4>RASPBERRY CUSTARD</h4> + +<p>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 +<span class="pagenum"><a name="Page_480" id="Page_480">[<span class="hidden">Pg </span>480]</a></span> +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.</p> + + +<h4>RICE CUSTARD</h4> + +<p>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.</p> + + +<h4>DOUGHNUTS</h4> + +<p>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.</p> + + +<h4>APPLE DUMPLINGS</h4> + +<p>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 +<span class="pagenum"><a name="Page_481" id="Page_481">[<span class="hidden">Pg </span>481]</a></span> +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 +<a href="#hardsauce"><b>Hard Sauce</b></a>.</p> + + +<h4>PEACH DUMPLINGS</h4> + +<p>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.</p> + + +<h4>FRITTER BATTER</h4> + +<p>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.</p> + + +<h4>APPLE FRITTERS</h4> + +<p>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.</p> + + +<h4>VIENNA FRITTERS</h4> + +<p>Cut stale sponge cake into thin rounds and fry +in butter. Drain, spread with jam or jelly, and +serve with cream.</p> + + + +<p><span class="pagenum"><a name="Page_482" id="Page_482">[<span class="hidden">Pg </span>482]</a></span></p> + +<h3><i>FROZEN DAINTIES</i></h3> + + +<h4>APRICOT ICE</h4> + +<p>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.</p> + + +<h4>BANANA ICE-CREAM</h4> + +<p>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.</p> + + +<h4>CAFÉ PARFAIT</h4> + +<p>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.</p> + + +<h4>CARAMEL ICE-CREAM</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_483" id="Page_483">[<span class="hidden">Pg </span>483]</a></span></p> + +<h4>CEYLON ICE</h4> + +<p>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.</p> + + +<h4>CHERRY ICE</h4> + +<p>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.</p> + + +<h4>CHOCOLATE ICE-CREAM</h4> + +<p>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.</p> + + +<h4>COFFEE ICE-CREAM</h4> + +<p>Mix two cupfuls of cream with one cupful of +very strong coffee, sweeten heavily, add the unbeaten +white of an egg, and freeze.</p> + + +<h4>GRAPE ICE-CREAM</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_484" id="Page_484">[<span class="hidden">Pg </span>484]</a></span></p> + +<h4>LEMON ICE</h4> + +<p>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.</p> + + +<h4>LEMON ICE-CREAM</h4> + +<p>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.</p> + + +<h4>MACAROON ICE-CREAM</h4> + +<p>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.</p> + + +<h4>MAPLE ICE-CREAM</h4> + +<p>Mix a cupful of maple syrup with two cupfuls +of cream and freeze. A beaten egg may be added.</p> + + +<h4>ORANGE SHERBERT</h4> + +<p>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.</p> + + +<h4>PEACH ICE-CREAM</h4> + +<p>Peel and mash through a sieve enough peaches +to make two cupfuls. Add a cupful and a half of +<span class="pagenum"><a name="Page_485" id="Page_485">[<span class="hidden">Pg </span>485]</a></span> +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.</p> + + +<h4>RASPBERRY ICE</h4> + +<p>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.</p> + + +<h4>STRAWBERRY ICE</h4> + +<p>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.</p> + + +<h4>STRAWBERRY ICE-CREAM</h4> + +<p>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.</p> + + + + +<h3><i>JELLIED DESSERTS</i></h3> + + +<h4>COFFEE JELLY</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_486" id="Page_486">[<span class="hidden">Pg </span>486]</a></span></p> + +<h4>CHOCOLATE CREAM JELLY</h4> + +<p>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.</p> + + +<h4>CUSTARD JELLY</h4> + +<p>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.</p> + + +<h4>JELLIED APRICOTS</h4> + +<p>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.</p> + + +<h4>JELLIED FRUIT</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_487" id="Page_487">[<span class="hidden">Pg </span>487]</a></span></p> + +<h4>JELLIED RHUBARB</h4> + +<p>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.</p> + + +<h4>JELLIED WHITE CURRANTS</h4> + +<p>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.</p> + + +<h4>LEMON JELLY</h4> + +<p>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.</p> + + +<h4>WINE JELLY</h4> + +<p>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 +<span class="pagenum"><a name="Page_488" id="Page_488">[<span class="hidden">Pg </span>488]</a></span> +cakes, or candied fruit may be moulded in these +jellies.</p> + + +<h4>VANILLA CREAM JELLY</h4> + +<p>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.</p> + + + + +<h3><i>PIES</i></h3> + + +<h4>PLAIN PIE CRUST</h4> + +<p>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.</p> + + +<h4>APPLE PIE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_489" id="Page_489">[<span class="hidden">Pg </span>489]</a></span></p> + +<h4>APRICOT PIE</h4> + +<p>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.</p> + + +<h4>CHOCOLATE PIE</h4> + +<p>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.</p> + + +<h4>COCOANUT CUSTARD PIE</h4> + +<p>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.</p> + + +<h4>CRANBERRY PIE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_490" id="Page_490">[<span class="hidden">Pg </span>490]</a></span></p> + +<h4>CREAM PIE</h4> + +<p>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.</p> + + +<h4>CURRANT PIE</h4> + +<p>Line a buttered pie-tin with pastry, fill with +stemmed currants, dredge with sugar, sprinkle with +flour, cover with crossbars of pastry, and bake.</p> + + +<h4>GOOSEBERRY PIE</h4> + +<p>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.</p> + + +<h4>LEMON CREAM PIE—I</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_491" id="Page_491">[<span class="hidden">Pg </span>491]</a></span></p> + +<h4>LEMON CREAM PIE—II</h4> + +<p>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.</p> + + +<h4>PEACH PIE</h4> + +<p>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.</p> + + +<h4>PRUNE CREAM PIE</h4> + +<p>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.</p> + + +<h4>PUMPKIN PIE</h4> + +<p>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 +<span class="pagenum"><a name="Page_492" id="Page_492">[<span class="hidden">Pg </span>492]</a></span> +teaspoonful each of ginger and nutmeg, and the grated +peel of half a lemon. Bake for half an hour with an +undercrust only.</p> + + +<h4>RHUBARB PIE</h4> + +<p>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.</p> + + +<h4>STRAWBERRY PIE</h4> + +<p>Line a pie-tin with pastry, fill with fresh strawberries, +dot with butter, sprinkle with powdered +sugar, cover with crossbars of pastry, and bake.</p> + + +<h4>APPLE PUDDING</h4> + +<p>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.</p> + + +<h4>APPLE SAGO PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_493" id="Page_493">[<span class="hidden">Pg </span>493]</a></span></p> + +<h4>APRICOT PUDDING</h4> + +<p>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.</p> + + +<h4>BALTIMORE PUDDING</h4> + +<p>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.</p> + + +<h4>BIRD’S NEST PUDDING</h4> + +<p>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.</p> + + +<h4>BLACKBERRY PUDDING</h4> + +<p>Stew a quart of blackberries with sugar and pour +hot over thin slices of buttered bread, making +<span class="pagenum"><a name="Page_494" id="Page_494">[<span class="hidden">Pg </span>494]</a></span> +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.</p> + + +<h4>BLUEBERRY PUDDING—I</h4> + +<p>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.</p> + + +<h4>BLUEBERRY PUDDING—II</h4> + +<p>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.</p> + + +<h4>BREAD AND APPLE PUDDING</h4> + +<p>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 +<span class="pagenum"><a name="Page_495" id="Page_495">[<span class="hidden">Pg </span>495]</a></span> +apples with sugar and spice. Add enough water +to moisten, cover and bake slowly for two hours. +Serve hot or cold with cream or <a href="#hardsauce"><b>Hard Sauce</b></a>.</p> + + +<h4>CABINET PUDDING</h4> + +<p>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.</p> + + +<h4>CALIFORNIA PUDDING</h4> + +<p>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.</p> + + +<h4>CARAMEL PUDDING</h4> + +<p>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, +<span class="pagenum"><a name="Page_496" id="Page_496">[<span class="hidden">Pg </span>496]</a></span> +strain in the uncooked custard, cover and steam for +half an hour.</p> + + +<h4>CHERRY PUDDING</h4> + +<p>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.</p> + + +<h4>CHOCOLATE PUDDING</h4> + +<p>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.</p> + + +<h4>CHOCOLATE CREAM PUDDING</h4> + +<p>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 +<span class="pagenum"><a name="Page_497" id="Page_497">[<span class="hidden">Pg </span>497]</a></span> +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.</p> + + +<h4>CHRISTMAS PUDDING</h4> + +<p>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.</p> + + +<h4>CRACKER PUDDING</h4> + +<p>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 <a href="#hardsauce"><b>Hard Sauce</b></a>.</p> + + +<h4>CORNSTARCH PUDDING</h4> + +<p>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, +<span class="pagenum"><a name="Page_498" id="Page_498">[<span class="hidden">Pg </span>498]</a></span> +cover with meringue and return to the oven until +puffed and brown. Serve either hot or cold.</p> + + +<h4>COTTAGE PUDDING</h4> + +<p>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.</p> + + +<h4>CURRANT PUDDING</h4> + +<p>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.</p> + + +<h4>CUSTARD PUDDING</h4> + +<p>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 +<span class="pagenum"><a name="Page_499" id="Page_499">[<span class="hidden">Pg </span>499]</a></span> +pudding comes out clean. Serve very cold. Any +other flavor may be used instead of cinnamon.</p> + + +<h4>DATE PUDDING</h4> + +<p>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 <a href="#hardsauce"><b>Hard Sauce</b></a>.</p> + + +<h4>DATE CUSTARD PUDDING</h4> + +<p>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.</p> + + +<h4>DANISH PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_500" id="Page_500">[<span class="hidden">Pg </span>500]</a></span></p> + +<h4>FARINA PUDDING</h4> + +<p>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.</p> + + +<h4>FRUIT PUDDING</h4> + +<p>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.</p> + + +<h4>FRUIT AND RICE PUDDING</h4> + +<p>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.</p> + + +<h4>GINGER PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_501" id="Page_501">[<span class="hidden">Pg </span>501]</a></span></p> + +<h4>LEMON PUDDING</h4> + +<p>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.</p> + + +<h4>LEMON CUSTARD PUDDING</h4> + +<p>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.</p> + + +<h4>NEW ENGLAND INDIAN PUDDING</h4> + +<p>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 <a href="#hardsauce"><b>Hard Sauce</b></a> flavored with vanilla.</p> + + +<h4>ORANGE PUDDING</h4> + +<p>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, +<span class="pagenum"><a name="Page_502" id="Page_502">[<span class="hidden">Pg </span>502]</a></span> +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.</p> + + +<h4>PEACH PUDDING</h4> + +<p>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.</p> + + +<h4>PEACH BLOSSOM PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_503" id="Page_503">[<span class="hidden">Pg </span>503]</a></span></p> + +<h4>PEACH AND RICE PUDDING</h4> + +<p>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.</p> + + +<h4>PINEAPPLE PUDDING</h4> + +<p>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.</p> + + +<h4>PRUNE PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_504" id="Page_504">[<span class="hidden">Pg </span>504]</a></span></p> + +<h4>QUINCE PUDDING</h4> + +<p>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.</p> + + +<h4>RASPBERRY PUDDING</h4> + +<p>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.</p> + + +<h4>RED SAGO PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_505" id="Page_505">[<span class="hidden">Pg </span>505]</a></span></p> + +<h4>RICE PUDDING—I</h4> + +<p>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.</p> + + +<h4>RICE PUDDING—II</h4> + +<p>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.</p> + + +<h4>RICE PUDDING—III</h4> + +<p>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.</p> + + +<h4>RICE AND CHERRY PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_506" id="Page_506">[<span class="hidden">Pg </span>506]</a></span></p> + +<h4>RICE AND FRUIT PUDDING</h4> + +<p>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.</p> + + +<h4>SAGO PUDDING</h4> + +<p>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.</p> + + +<h4>SNOW PUDDING</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_507" id="Page_507">[<span class="hidden">Pg </span>507]</a></span></p> + +<h4>SPICE PUDDING</h4> + +<p>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 <a href="#hardsauce"><b>Hard Sauce</b></a>.</p> + + +<h4>SPONGE PUDDING</h4> + +<p>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.</p> + + +<h4>STRAWBERRY BATTER PUDDING</h4> + +<p>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 +<a href="#hardsauce"><b>Hard Sauce</b></a> flavored with lemon or crushed and +sweetened strawberries. Other fruits may be used +in the same way.</p> + + +<p><span class="pagenum"><a name="Page_508" id="Page_508">[<span class="hidden">Pg </span>508]</a></span></p> + +<h4>TAPIOCA PUDDING</h4> + +<p>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.</p> + + +<h4>TAPIOCA CREAM PUDDING</h4> + +<p>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.</p> + + + + +<h3><i>PUDDING SAUCES</i></h3> + + +<h4>BROWN SUGAR SAUCE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_509" id="Page_509">[<span class="hidden">Pg </span>509]</a></span></p> + +<h4>FOAMING SAUCE</h4> + +<p>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.</p> + + +<h4>FRUIT SAUCE</h4> + +<p>Mash fresh fruit with sugar to taste, let stand +for three hours, and heat thoroughly before serving.</p> + + +<h4><a name="hardsauce" id="hardsauce"></a>HARD SAUCE</h4> + +<p>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.</p> + + + + +<h3><i>SHORTCAKES</i></h3> + + +<h4>PEACH SHORTCAKE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_510" id="Page_510">[<span class="hidden">Pg </span>510]</a></span></p> + +<h4>PRUNE SHORTCAKE</h4> + +<p>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.</p> + + +<h4>STRAWBERRY SHORTCAKE</h4> + +<p>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.</p> + + +<h4>FRUIT SOUFFLÉS</h4> + +<p>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.</p> + + + +<p><span class="pagenum"><a name="Page_511" id="Page_511">[<span class="hidden">Pg </span>511]</a></span></p> + +<h3><i>TARTS</i></h3> + + +<h4>APPLE TART</h4> + +<p>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.</p> + + +<h4>APPLE CREAM TART</h4> + +<p>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.</p> + + +<h4>APRICOT TART</h4> + +<p>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.</p> + + +<h4>CHERRY TART</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_512" id="Page_512">[<span class="hidden">Pg </span>512]</a></span></p> + +<h4>CHOCOLATE CREAM TART</h4> + +<p>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.</p> + + +<h4>FRUIT TART</h4> + +<p>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.</p> + + +<h4>GERMAN APPLE TART</h4> + +<p>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.</p> + + +<h4>GOOSEBERRY TART</h4> + +<p>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 +<span class="pagenum"><a name="Page_513" id="Page_513">[<span class="hidden">Pg </span>513]</a></span> +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.</p> + + +<h4>GRAPE TART—I</h4> + +<p>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.</p> + + +<h4>GRAPE TART—II</h4> + +<p>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.</p> + + +<h4>NEAPOLITAN TARTS</h4> + +<p>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.</p> + + +<h4>PEACH TART</h4> + +<p>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.</p> + + +<h4>PEACH TART MERINGUE</h4> + +<p>Line a border mould with pastry, fill half full +<span class="pagenum"><a name="Page_514" id="Page_514">[<span class="hidden">Pg </span>514]</a></span> +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.</p> + + +<h4>PEACH CREAM TART</h4> + +<p>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.</p> + + +<h4>PLUM TART—I</h4> + +<p>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.</p> + + +<h4>PLUM TART—II</h4> + +<p>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. +<span class="pagenum"><a name="Page_515" id="Page_515">[<span class="hidden">Pg </span>515]</a></span> +Sprinkle with powdered sugar, dot with butter, +bake, and serve hot.</p> + + +<h4>RASPBERRY CREAM TART</h4> + +<p>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.</p> + + +<h4>RASPBERRY AND CURRANT TART</h4> + +<p>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.</p> + + +<h4>RHUBARB TARTS</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_516" id="Page_516">[<span class="hidden">Pg </span>516]</a></span></p> + +<h4>APPLES À LA NINON</h4> + +<p>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.</p> + + +<h4>APPLE BROWNIES</h4> + +<p>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.</p> + + +<h4>APPLE FLUFF</h4> + +<p>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.</p> + + +<h4>APPLE PUFF</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_517" id="Page_517">[<span class="hidden">Pg </span>517]</a></span></p> + +<h4>APPLE ROLL</h4> + +<p>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 <a href="#hardsauce"><b>Hard +Sauce</b></a>.</p> + + +<h4>APPLE SNOW</h4> + +<p>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.</p> + + +<h4>APPLE TRIFLE</h4> + +<p>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.</p> + + +<h4>BAKED BANANAS</h4> + +<p>Melt three tablespoonfuls of butter with three of +lemon-juice and six of sugar. Peel six bananas +<span class="pagenum"><a name="Page_518" id="Page_518">[<span class="hidden">Pg </span>518]</a></span> +and lay in a shallow buttered pan, far apart. Bake +for half an hour, basting with the mixture in the +bowl, and serve hot.</p> + + +<h4>BAKED PEACHES</h4> + +<p>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.</p> + + +<h4>BAKED PEARS</h4> + +<p>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.</p> + + +<h4>BAKED QUINCES</h4> + +<p>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.</p> + + +<h4>BAKED RHUBARB</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_519" id="Page_519">[<span class="hidden">Pg </span>519]</a></span></p> + +<h4>BAKED BERRY ROLL</h4> + +<p>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.</p> + + +<h4>BANANAS AND CURRANTS</h4> + +<p>Crush and sweeten red currants, mix with sliced +bananas, and serve cold. White currants may also +be used.</p> + + +<h4>BANANAS WITH WHIPPED CREAM</h4> + +<p>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.</p> + + +<h4>BANANA FLOAT</h4> + +<p>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.</p> + + +<h4>BANANA TRIFLE</h4> + +<p>Peel and mash through a sieve enough bananas +to make a cupful of pulp. Add a cupful of cream +<span class="pagenum"><a name="Page_520" id="Page_520">[<span class="hidden">Pg </span>520]</a></span> +and two tablespoonfuls of powdered sugar. Beat +with an egg-beater until very light and serve cold +in dessert glasses.</p> + + +<h4>BLACKBERRY SPONGE</h4> + +<p>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.</p> + + +<h4>BOILED FROSTING</h4> + +<p>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.</p> + + +<h4>CHOCOLATE TAPIOCA</h4> + +<p>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.</p> + + +<h4>CHOCOLATE CREAM FROSTING</h4> + +<p>Beat the white of an egg to a stiff froth, add two +tablespoonfuls of cream, and enough confectioner’s +<span class="pagenum"><a name="Page_521" id="Page_521">[<span class="hidden">Pg </span>521]</a></span> +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.</p> + + +<h4>FLOATING ISLAND</h4> + +<p>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.</p> + + +<h4>FRENCH PANCAKES</h4> + +<p>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.</p> + + +<h4>FRUIT ICING</h4> + +<p>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.</p> + + +<h4>FRUIT PUFFS</h4> + +<p>Beat three eggs separately, then add one cupful +of milk, a pinch of salt, and enough flour sifted +<span class="pagenum"><a name="Page_522" id="Page_522">[<span class="hidden">Pg </span>522]</a></span> +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.</p> + + +<h4>FRUIT ROLL</h4> + +<p>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.</p> + + +<h4>FRUIT TAPIOCA</h4> + +<p>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 +<span class="pagenum"><a name="Page_523" id="Page_523">[<span class="hidden">Pg </span>523]</a></span> +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.</p> + + +<h4>GOOSEBERRY TRIFLE</h4> + +<p>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.</p> + + +<h4>JELLIED APPLES</h4> + +<p>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.</p> + + +<h4>JELLIED PEACHES</h4> + +<p>Peel and split a dozen peaches and cook until +soft in thin syrup to cover. Add half a package +<span class="pagenum"><a name="Page_524" id="Page_524">[<span class="hidden">Pg </span>524]</a></span> +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.</p> + + +<h4>JUNKET</h4> + +<p>Warm a quart of milk, add a tablespoonful of +rennet, cool, and serve with powdered sugar, grated +nutmeg, and cream.</p> + + +<h4>LEMON SPONGE</h4> + +<p>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.</p> + + +<h4>MOONSHINE</h4> + +<p>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.</p> + + +<h4>ORANGE SNOW</h4> + +<p>Make a pint of Orange Jelly, adding the juice of a +lemon and a little grated peel. When cool but not +<span class="pagenum"><a name="Page_525" id="Page_525">[<span class="hidden">Pg </span>525]</a></span> +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.</p> + + +<h4>PEACH TRIFLE</h4> + +<p>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.</p> + + +<h4>PEACH DELIGHT</h4> + +<p>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.</p> + + +<h4>PEACH SNOW-BALLS</h4> + +<p>Peel ripe peaches, roll in powdered sugar, then +dip in boiled frosting, let dry for two minutes, and +sprinkle with shredded cocoanut.</p> + + +<p><span class="pagenum"><a name="Page_526" id="Page_526">[<span class="hidden">Pg </span>526]</a></span></p> + +<h4>PINEAPPLE FLUFF</h4> + +<p>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.</p> + + +<h4>PINEAPPLE DESSERT</h4> + +<p>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.</p> + + +<h4>PINEAPPLE SPONGE</h4> + +<p>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.</p> + + +<h4>PLUM ROLL</h4> + +<p>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 +<span class="pagenum"><a name="Page_527" id="Page_527">[<span class="hidden">Pg </span>527]</a></span> +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 <a href="#hardsauce"><b>Hard Sauce</b></a>.</p> + + +<h4>PRUNE SPONGE</h4> + +<p>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.</p> + + +<h4>QUINCE FLUFF</h4> + +<p>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.</p> + + +<h4>QUINCE TRIFLE</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_528" id="Page_528">[<span class="hidden">Pg </span>528]</a></span></p> + +<h4>RICE BALLS WITH CUSTARD</h4> + +<p>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.</p> + + +<h4>RASPBERRY SPONGE</h4> + +<p>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.</p> + + +<h4>STRAWBERRY MERINGUE</h4> + +<p>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.</p> + + +<h4>STRAWBERRY SPONGE</h4> + +<p>Rub a quart of strawberries through a sieve, +sweeten heavily, and add the juice of a lemon. Add +<span class="pagenum"><a name="Page_529" id="Page_529">[<span class="hidden">Pg </span>529]</a></span> +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.</p> + + +<h4>STRAWBERRY TRIFLE</h4> + +<p>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.</p> + + +<h4>SNOW-BALLS</h4> + +<p>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.</p> + + +<h4>SWEET PANCAKES</h4> + +<p>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.</p> + + +<p><span class="pagenum"><a name="Page_530" id="Page_530">[<span class="hidden">Pg </span>530]</a></span></p> + +<h4>STEWED PEARS WITH RICE</h4> + +<p>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.</p> + + +<h4>VANITIES</h4> + +<p>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.</p> + + +<h4>VIRGINIA PUFFS</h4> + +<p>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.</p> + + + +<p class="padtop"><span class="pagenum"><a name="Page_531" id="Page_531">[<span class="hidden">Pg </span>531]</a></span></p> + +<h2>INDEX</h2> + +<p class="center"> +<a href="#A">A</a> <a href="#B">B</a> <a href="#C">C</a> +<a href="#D">D</a> <a href="#E">E</a> <a href="#F">F</a> +<a href="#G">G</a> <a href="#H">H</a> <a href="#J">J</a> +<a href="#K">K</a> <a href="#L">L</a> <a href="#M">M</a> +<a href="#N">N</a> <a href="#O">O</a> <a href="#P">P</a> +<a href="#Q">Q</a> <a href="#R">R</a> <a href="#S">S</a> +<a href="#T">T</a> <a href="#V">V</a> <a href="#W">W</a> +<a href="#Z">Z</a> +</p> + + +<p class="index"><a name="A" id="A"></a>Apples, served whole, <a href="#Page_22">22</a>;<br /> + <span class="in1">à la Condé, <a href="#Page_23">23</a>;</span><br /> + <span class="in1">à la Cherbourg, <a href="#Page_23">23</a>;</span><br /> + <span class="in1">à la Fermière, <a href="#Page_23">23</a>;</span><br /> + <span class="in1">à la Française, <a href="#Page_23">23</a>;</span><br /> + <span class="in1">à la Ninon, <a href="#Page_24">24</a>;</span><br /> + <span class="in1">baked, <a href="#Page_24">24-26</a>;</span><br /> + <span class="in1">boiled, <a href="#Page_27">27</a>;</span><br /> + <span class="in1">coddled, <a href="#Page_27">27</a>;</span><br /> + <span class="in1">dried, <a href="#Page_27">27</a>;</span><br /> + <span class="in1">fried, <a href="#Page_27">27</a>;</span><br /> + <span class="in1">in casserole, <a href="#Page_28">28</a>;</span><br /> + <span class="in1">in rice-cups, <a href="#Page_28">28</a>;</span><br /> + <span class="in1">jellied, <a href="#Page_29">29</a>;</span><br /> + <span class="in1">sauce, <a href="#Page_29">29</a>;</span><br /> + <span class="in1">stewed, <a href="#Page_30">30</a></span></p> + +<p>Apricots, canned, <a href="#Page_30">30</a>;<br /> + <span class="in1">dried, <a href="#Page_31">31</a>;</span><br /> + <span class="in1">sauce, <a href="#Page_31">31</a></span></p> + +<p>Asbestos mats, for protection, <a href="#Page_9">9</a></p> + +<p>Asparagus, with eggs, <a href="#Page_93">93</a>, <a href="#Page_114">114</a></p> + + +<p class="index"><a name="B" id="B"></a>Bacon, with eggs, <a href="#Page_74">74</a>;<br /> + <span class="in1">broiled, <a href="#Page_74">74</a>;</span><br /> + <span class="in1">breaded, <a href="#Page_74">74</a>;</span><br /> + <span class="in1">with mush, <a href="#Page_75">75</a>;</span><br /> + <span class="in1">fraise, <a href="#Page_75">75</a>;</span><br /> + <span class="in1">à la crême, <a href="#Page_75">75</a>;</span><br /> + <span class="in1">scrambled, <a href="#Page_98">98</a>;</span><br /> + <span class="in1">omelet, <a href="#Page_117">117</a></span></p> + +<p>Bananas, <a href="#Page_20">20</a>, <a href="#Page_31">31</a>;<br /> + <span class="in1">baked, <a href="#Page_31">31</a>;</span><br /> + <span class="in1">au naturel, <a href="#Page_31">31</a>;</span><br /> + <span class="in1">with sugar and cream, <a href="#Page_31">31</a>;</span><br /> + <span class="in1">with oranges, <a href="#Page_32">32</a>;</span><br /> + <span class="in1">with cereal, <a href="#Page_32">32</a></span></p> + +<p>Barley, gruel, <a href="#Page_41">41</a>;<br /> + <span class="in1">boiled, <a href="#Page_41">41</a>;</span><br /> + <span class="in1">steamed, <a href="#Page_41">41</a></span></p> + +<p>Beef, balls, <a href="#Page_72">72</a>;<br /> + <span class="in1">hash, <a href="#Page_72">72</a>;</span><br /> + <span class="in1">frizzled, <a href="#Page_72">72</a>;</span><br /> + <span class="in1">à la Newport, <a href="#Page_73">73</a>;</span><br /> + <span class="in1">corned, hash, <a href="#Page_73">73</a>;</span><br /> + <span class="in1">creamed, <a href="#Page_74">74</a>;</span><br /> + <span class="in1">with scrambled eggs, <a href="#Page_93">93</a>;</span><br /> + <span class="in1">omelet, <a href="#Page_116">116</a></span></p> + +<p><span class="smcap">Beverages</span>, how to serve, <a href="#Page_186">186</a><br /> + <span class="in1">Café Glacé, <a href="#Page_189">189</a></span><br /> + <span class="in1">Chocolate, <a href="#Page_189">189</a></span><br /> + <span class="in1">Cocoa, <a href="#Page_189">189</a></span><br /> + <span class="in1">Coffee, with cream, <a href="#Page_4">4</a>;</span><br /> + <span class="in2">boiled, <a href="#Page_188">188</a></span><br /> + <span class="in1">Tea, <a href="#Page_190">190</a></span></p> + +<p>Birds’ nests, <a href="#Page_104">104</a></p> + +<p>Blackberries, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_32">32</a></span></p> + +<p>Breakfasts, general rules for, <a href="#Page_12">12</a></p> + +<p>Brewis, how to make, <a href="#Page_41">41-2</a></p> + +<p>Brioche, paste, <a href="#Page_148">148</a>;<br /> + <span class="in1">rolls, <a href="#Page_149">149</a>;</span><br /> + <span class="in1">buns, <a href="#Page_149">149</a>;</span><br /> + <span class="in1">breakfast cake, <a href="#Page_150">150</a></span></p> + +<p><span class="pagenum"><a name="Page_532" id="Page_532">[<span class="hidden">Pg </span>532]</a></span> +Buckwheat cakes, <a href="#Page_162">162-172</a>. See <a href="#pancakes">Pancakes</a>.</p> + +<p>Buns, brioche, <a href="#Page_149">149</a>;<br /> + <span class="in1">bath, <a href="#Page_150">150</a>;</span><br /> + <span class="in1">English bath, <a href="#Page_151">151</a>;</span><br /> + <span class="in1">hot cross, <a href="#Page_151">151</a></span></p> + + +<p class="index"><a name="C" id="C"></a>Calf’s brains, directions for cooking, <a href="#Page_75">75</a></p> + +<p>Canapés, thirty-five varieties, <a href="#Page_244">244-251</a></p> + +<p>Canton flannel, for protection, <a href="#Page_9">9</a></p> + +<p>Celery, creamed with eggs, <a href="#Page_95">95</a></p> + +<p>Centrepieces, how placed, <a href="#Page_10">10</a></p> + +<p><span class="smcap">Cereals</span>, soaked over night, <a href="#Page_7">7</a>;<br /> + <span class="in1">with fruit, <a href="#Page_22">22</a>, <a href="#Page_32">32</a>, <a href="#Page_33">33</a>, <a href="#Page_43">43-4</a>;</span><br /> + <span class="in1">uncooked, <a href="#Page_39">39</a>;</span><br /> + <span class="in1">moulded, <a href="#Page_40">40</a>;</span><br /> + <span class="in1">cold, <a href="#Page_43">43</a></span><br /> + <span class="in1">Boiled barley, <a href="#Page_41">41</a></span><br /> + <span class="in1">Corn, <a href="#Page_89">89</a>, <a href="#Page_128">128-132</a></span><br /> + <span class="in1">Farina, <a href="#Page_40">40</a>, <a href="#Page_45">45</a></span><br /> + <span class="in1">Flummery, <a href="#Page_46">46</a></span><br /> + <span class="in1">Grits, <a href="#Page_46">46</a></span><br /> + <span class="in1">Hominy, <a href="#Page_40">40</a>, <a href="#Page_135">135</a></span><br /> + <span class="in1">Oatmeal, <a href="#Page_40">40</a>, <a href="#Page_142">142</a></span><br /> + <span class="in1">Pearled barley, <a href="#Page_40">40</a></span><br /> + <span class="in1">Pearled wheat, <a href="#Page_40">40</a></span><br /> + <span class="in1">Rice, <a href="#Page_54">54</a>, <a href="#Page_144">144</a></span><br /> + <span class="in1">Rolled wheat, <a href="#Page_40">40</a></span><br /> + <span class="in1">Rye, <a href="#Page_144">144</a></span><br /> + <span class="in1">Samp, <a href="#Page_56">56</a></span><br /> + <span class="in1">Wheatlets, <a href="#Page_54">54</a></span></p> + +<p>Chafing-dish, for breakfast, <a href="#Page_7">7</a></p> + +<p>Charleston breakfast cake, <a href="#Page_133">133</a></p> + +<p>Cheese, <a href="#Page_96">96</a>;<br /> + <span class="in1">with baked eggs, <a href="#Page_101">101</a>;</span><br /> + <span class="in1">omelet, <a href="#Page_116">116</a></span></p> + +<p>Cherries, <a href="#Page_20">20</a>;<br /> + <span class="in1">cold, <a href="#Page_32">32</a>;</span><br /> + <span class="in1">iced, <a href="#Page_32">32</a>;</span><br /> + <span class="in1">crusts, <a href="#Page_33">33</a></span></p> + +<p>Chicken, hash, <a href="#Page_76">76</a>;<br /> + <span class="in1">directions for cooking, <a href="#Page_76">76</a>;</span><br /> + <span class="in1">liver scramble, <a href="#Page_96">96</a>;</span><br /> + <span class="in1">creamed with poached eggs, <a href="#Page_100">100</a>;</span><br /> + <span class="in1">scramble, <a href="#Page_105">105</a>;</span><br /> + <span class="in1">omelet, <a href="#Page_116">116</a></span></p> + +<p>China, for breakfast, <a href="#Page_11">11</a></p> + +<p>Chocolate, directions for making, <a href="#Page_189">189</a></p> + +<p>Clam, with omelet, <a href="#Page_115">115</a></p> + +<p>Cocoa, directions for making, <a href="#Page_189">189</a></p> + +<p>Codfish, balls, standing over night, <a href="#Page_7">7</a>;<br /> + <span class="in1">how to prepare, <a href="#Page_58">58</a>;</span><br /> + <span class="in1">picked up, <a href="#Page_60">60</a>;</span><br /> + <span class="in1">creamed, <a href="#Page_60">60</a>;</span><br /> + <span class="in1">roast, <a href="#Page_61">61</a>;</span><br /> + <span class="in1">à la mode, <a href="#Page_61">61</a>;</span><br /> + <span class="in1">New England salt, <a href="#Page_62">62</a>;</span><br /> + <span class="in1">boiled with egg sauce, <a href="#Page_62">62</a>;</span><br /> + <span class="in1">with brown butter, <a href="#Page_62">62</a>;</span><br /> + <span class="in1">cutlet, <a href="#Page_63">63</a>;</span><br /> +<span class="pagenum"><a name="Page_533" id="Page_533">[<span class="hidden">Pg </span>533]</a></span> + <span class="in1">flaked salt, <a href="#Page_63">63</a>;</span><br /> + <span class="in1">puff, <a href="#Page_64">64</a>;</span><br /> + <span class="in1">escalloped, <a href="#Page_64">64</a>;</span><br /> + <span class="in1">scrambled, <a href="#Page_107">107</a></span></p> + +<p>Coffee, with cream, <a href="#Page_4">4</a>;<br /> + <span class="in1">boiled, <a href="#Page_188">188-9</a>;</span><br /> + <span class="in1">Café glacé, <a href="#Page_189">189</a></span></p> + +<p>Coffee cakes, Baba à la Parisienne, <a href="#Page_173">173</a>;<br /> + <span class="in1">German, <a href="#Page_174">174</a>;</span><br /> + <span class="in1">Austrian, <a href="#Page_174">174</a>;</span><br /> + <span class="in1">Hungarian royal, <a href="#Page_175">175</a>;</span><br /> + <span class="in1">French, <a href="#Page_175">175</a>;</span><br /> + <span class="in1">Vienna, <a href="#Page_176">176</a>;</span><br /> + <span class="in1">Berlin, <a href="#Page_177">177</a>;</span><br /> + <span class="in1">quick, <a href="#Page_178">178</a></span></p> + +<p>Corn, mush, <a href="#Page_43">43</a>;<br /> + <span class="in1">meal, <a href="#Page_42">42</a>;</span><br /> + <span class="in1">how to prepare, <a href="#Page_89">89</a>;</span><br /> + <span class="in1">pone, <a href="#Page_125">125</a>;</span><br /> + <span class="in1">muffins, <a href="#Page_126">126</a>, <a href="#Page_128">128</a>, <a href="#Page_129">129</a>, <a href="#Page_130">130</a>, <a href="#Page_131">131</a>;</span><br /> + <span class="in1">bread, <a href="#Page_126">126-7</a>;</span><br /> + <span class="in1">dodgers, <a href="#Page_127">127</a>, <a href="#Page_128">128</a>, <a href="#Page_130">130</a>;</span><br /> + <span class="in1">with rice, <a href="#Page_129">129</a>;</span><br /> + <span class="in1">puffs, <a href="#Page_131">131</a>;</span><br /> + <span class="in1">with fruit, <a href="#Page_131">131</a>;</span><br /> + <span class="in1">with hominy, <a href="#Page_132">132</a></span></p> + +<p>Crabs, scrambled with eggs, <a href="#Page_98">98</a>;<br /> + <span class="in1">omelet, <a href="#Page_115">115</a></span></p> + +<p>Crullers, directions for making, <a href="#Page_178">178</a></p> + +<p>Currants, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_33">33</a></span></p> + + +<p class="index"><a name="D" id="D"></a>Date gems, <a href="#Page_133">133</a></p> + +<p><span class="smcap">Desserts</span>, simple, <a href="#Page_459">459-530</a><br /> + <span class="in1"><span class="smcap">Baked Fruit</span>, <a href="#Page_517">517</a> <i>ff.</i></span><br /> + <span class="in1"><span class="smcap">Frozen Dainties</span>, <a href="#Page_482">482</a> <i>ff.</i></span><br /> + <span class="in2">Apricot ice, <a href="#Page_482">482</a></span><br /> + <span class="in2">Banana ice-cream, <a href="#Page_482">482</a></span><br /> + <span class="in2">Café parfait, <a href="#Page_482">482</a></span><br /> + <span class="in2">Caramel ice-cream, <a href="#Page_482">482</a></span><br /> + <span class="in2">Ceylon ice, <a href="#Page_483">483</a></span><br /> + <span class="in2">Cherry ice, <a href="#Page_483">483</a></span><br /> + <span class="in2">Chocolate ice-cream, <a href="#Page_483">483</a></span><br /> + <span class="in2">Coffee ice-cream, <a href="#Page_483">483</a></span><br /> + <span class="in2">Grape ice-cream, <a href="#Page_483">483</a></span><br /> + <span class="in2">Lemon ice, <a href="#Page_484">484</a></span><br /> + <span class="in2">Macaroon ice-cream, <a href="#Page_484">484</a></span><br /> + <span class="in2">Maple ice-cream, <a href="#Page_484">484</a></span><br /> + <span class="in2">Orange sherbet, <a href="#Page_484">484</a></span><br /> + <span class="in2">Peach ice-cream, <a href="#Page_484">484</a></span><br /> + <span class="in2">Raspberry ice, <a href="#Page_485">485</a></span><br /> + <span class="in2">Strawberry ice-cream, <a href="#Page_485">485</a></span><br /> + <span class="in1"><span class="smcap">Jellied</span>, <a href="#Page_485">485</a> <i>ff.</i></span><br /> + <span class="in2">Chocolate cream, <a href="#Page_486">486</a></span><br /> + <span class="in2">Coffee, <a href="#Page_485">485</a></span><br /> + <span class="in2">Custard, <a href="#Page_486">486</a></span><br /> +<span class="pagenum"><a name="Page_534" id="Page_534">[<span class="hidden">Pg </span>534]</a></span> + <span class="in2">Fruit, <a href="#Page_486">486</a></span><br /> + <span class="in2">Lemon, <a href="#Page_487">487</a></span><br /> + <span class="in2">Rhubarb, <a href="#Page_487">487</a></span><br /> + <span class="in2">Vanilla cream, <a href="#Page_488">488</a></span><br /> + <span class="in2">Wine, <a href="#Page_487">487</a></span><br /> + <span class="in1"><span class="smcap">Miscellaneous</span>, <a href="#Page_459">459</a> <i>ff.</i></span><br /> + <span class="in2">Almond cream, <a href="#Page_472">472</a></span><br /> + <span class="in2">Apples à la Ninon, <a href="#Page_516">516</a></span><br /> + <span class="in2">Apple Brownies, <a href="#Page_516">516</a></span><br /> + <span class="in2">Apple charlotte, <a href="#Page_469">469</a></span><br /> + <span class="in2">Apple fluff, <a href="#Page_516">516</a></span><br /> + <span class="in2">Apple roll, <a href="#Page_517">517</a></span><br /> + <span class="in2">Apple snow, <a href="#Page_517">517</a></span><br /> + <span class="in2">Banana float, <a href="#Page_519">519</a></span><br /> + <span class="in2">Banana trifle, <a href="#Page_519">519-520</a></span><br /> + <span class="in2">Blackberry sponge, <a href="#Page_520">520</a></span><br /> + <span class="in2">Blanc mange, <a href="#Page_459">459-462</a></span><br /> + <span class="in2">Blueberry cake, <a href="#Page_462">462</a></span><br /> + <span class="in2">Charlotte Russe, <a href="#Page_468">468</a></span><br /> + <span class="in2">Charlottes, <a href="#Page_469">469</a>, <a href="#Page_470">470</a></span><br /> + <span class="in2">Chocolate cake, <a href="#Page_462">462</a>, <a href="#Page_463">463</a></span><br /> + <span class="in2">Chocolate tapioca, <a href="#Page_520">520</a></span><br /> + <span class="in2">Cobblers, <a href="#Page_471">471</a></span><br /> + <span class="in2">Cocoanut cake, <a href="#Page_463">463</a></span><br /> + <span class="in2">Compote of figs, <a href="#Page_472">472</a></span><br /> + <span class="in2">Cream cake, <a href="#Page_463">463</a>, <a href="#Page_464">464</a></span><br /> + <span class="in2">Creams, <a href="#Page_472">472-477</a></span><br /> + <span class="in2">Custards, <a href="#Page_477">477-480</a></span><br /> + <span class="in2">Devil’s food cake, <a href="#Page_465">465</a></span><br /> + <span class="in2">Doughnuts, <a href="#Page_480">480</a></span><br /> + <span class="in2">Dumplings, <a href="#Page_481">481</a></span><br /> + <span class="in2">Fig loaf cake, <a href="#Page_465">465</a></span><br /> + <span class="in2">Floating island, <a href="#Page_521">521</a></span><br /> + <span class="in2">French pancakes, <a href="#Page_521">521</a></span><br /> + <span class="in2">Fritter batter, <a href="#Page_481">481</a></span><br /> + <span class="in2">Fritters, <a href="#Page_481">481</a></span><br /> + <span class="in2">Fruit cake, <a href="#Page_466">466</a></span><br /> + <span class="in2">Fruit puffs, <a href="#Page_521">521</a></span><br /> + <span class="in2">Fruit roll, <a href="#Page_522">522</a></span><br /> +<span class="pagenum"><a name="Page_535" id="Page_535">[<span class="hidden">Pg </span>535]</a></span> + <span class="in2">Honey cake, <a href="#Page_466">466</a></span><br /> + <span class="in2">Jellied peaches, <a href="#Page_523">523-524</a></span><br /> + <span class="in2">Junket, <a href="#Page_524">524</a></span><br /> + <span class="in2">Lemon sponge, <a href="#Page_524">524</a></span><br /> + <span class="in2">Marguerites, <a href="#Page_466">466</a></span><br /> + <span class="in2">Moonshine, <a href="#Page_524">524</a></span><br /> + <span class="in2">Nut cake, <a href="#Page_467">467</a></span><br /> + <span class="in2">Orange snow, <a href="#Page_524">524</a></span><br /> + <span class="in2">Plum roll, <a href="#Page_526">526</a></span><br /> + <span class="in2">Quince fluff, <a href="#Page_527">527</a></span><br /> + <span class="in2">Raspberry, <a href="#Page_467">467</a></span><br /> + <span class="in2">Snow balls, <a href="#Page_529">529</a></span><br /> + <span class="in2">Spice cake, <a href="#Page_467">467</a></span><br /> + <span class="in2">Sponge cake, <a href="#Page_468">468</a></span><br /> + <span class="in2">Strawberry meringue, <a href="#Page_528">528</a></span><br /> + <span class="in2">Tea cake, <a href="#Page_468">468</a></span><br /> + <span class="in2">Vanities, <a href="#Page_530">530</a></span><br /> + <span class="in2">Virginia puffs, <a href="#Page_530">530</a></span><br /> + <span class="in1"><span class="smcap">Pies</span>, <a href="#Page_488">488</a> <i>ff.</i></span><br /> + <span class="in2">Apple, <a href="#Page_488">488</a></span><br /> + <span class="in2">Apricot, <a href="#Page_489">489</a></span><br /> + <span class="in2">Chocolate, <a href="#Page_489">489</a></span><br /> + <span class="in2">Cocoanut, <a href="#Page_489">489</a></span><br /> + <span class="in2">Cranberry, <a href="#Page_489">489</a></span><br /> + <span class="in2">Cream, <a href="#Page_490">490</a></span><br /> + <span class="in2">Currant, <a href="#Page_490">490</a></span><br /> + <span class="in2">Gooseberry, <a href="#Page_490">490</a></span><br /> + <span class="in2">Lemon, <a href="#Page_490">490</a>, <a href="#Page_491">491</a></span><br /> + <span class="in2">Peach, <a href="#Page_491">491</a></span><br /> + <span class="in2">Prune, <a href="#Page_491">491</a></span><br /> + <span class="in2">Pumpkin, <a href="#Page_491">491</a></span><br /> + <span class="in2">Rhubarb, <a href="#Page_492">492</a></span><br /> + <span class="in2">Strawberry, <a href="#Page_492">492</a></span><br /> + <span class="in1"><span class="smcap">Puddings</span>, <a href="#Page_492">492</a> <i>ff.</i></span><br /> + <span class="in2">Apple, <a href="#Page_492">492</a></span><br /> + <span class="in2">Apricot, <a href="#Page_493">493</a></span><br /> + <span class="in2">Baltimore, <a href="#Page_493">493</a></span><br /> + <span class="in2">Bird’s nest, <a href="#Page_493">493</a></span><br /> + <span class="in2">Blackberry, <a href="#Page_493">493-494</a></span><br /> +<span class="pagenum"><a name="Page_536" id="Page_536">[<span class="hidden">Pg </span>536]</a></span> + <span class="in2">Bread, <a href="#Page_494">494</a></span><br /> + <span class="in2">Cabinet, <a href="#Page_495">495</a></span><br /> + <span class="in2">California, <a href="#Page_495">495</a></span><br /> + <span class="in2">Caramel, <a href="#Page_495">495</a></span><br /> + <span class="in2">Cherry, <a href="#Page_496">496</a></span><br /> + <span class="in2">Chocolate, <a href="#Page_496">496</a></span><br /> + <span class="in2">Christmas, <a href="#Page_497">497</a></span><br /> + <span class="in2">Cornstarch, <a href="#Page_497">497</a></span><br /> + <span class="in2">Cottage, <a href="#Page_498">498</a></span><br /> + <span class="in2">Cracker, <a href="#Page_497">497</a></span><br /> + <span class="in2">Currant, <a href="#Page_498">498</a></span><br /> + <span class="in2">Custard, <a href="#Page_498">498</a></span><br /> + <span class="in2">Danish, <a href="#Page_499">499</a></span><br /> + <span class="in2">Date, <a href="#Page_499">499</a></span><br /> + <span class="in2">Farina, <a href="#Page_500">500</a></span><br /> + <span class="in2">Fruit, <a href="#Page_500">500</a></span><br /> + <span class="in2">Lemon, <a href="#Page_501">501</a></span><br /> + <span class="in2">New England, <a href="#Page_501">501</a></span><br /> + <span class="in2">Orange, <a href="#Page_501">501</a></span><br /> + <span class="in2">Peach, <a href="#Page_502">502</a></span><br /> + <span class="in2">Pineapple, <a href="#Page_503">503</a></span><br /> + <span class="in2">Prune, <a href="#Page_503">503</a></span><br /> + <span class="in2">Quince, <a href="#Page_504">504</a></span><br /> + <span class="in2">Raspberry, <a href="#Page_504">504</a></span><br /> + <span class="in2">Red sago, <a href="#Page_504">504</a></span><br /> + <span class="in2">Rice, <a href="#Page_505">505</a>, <a href="#Page_506">506</a></span><br /> + <span class="in2">Sago, <a href="#Page_506">506</a></span><br /> + <span class="in2">Snow, <a href="#Page_506">506</a></span><br /> + <span class="in2">Spice, <a href="#Page_507">507</a></span><br /> + <span class="in2">Sponge, <a href="#Page_507">507</a></span><br /> + <span class="in2">Strawberry, <a href="#Page_507">507</a></span><br /> + <span class="in2">Tapioca, <a href="#Page_508">508</a></span><br /> + <span class="in1"><span class="smcap">Short Cakes</span>, <a href="#Page_509">509</a> <i>ff.</i></span><br /> + <span class="in2">Fruit souffles, <a href="#Page_510">510</a></span><br /> + <span class="in2">Peach, <a href="#Page_509">509</a></span><br /> + <span class="in2">Prune, <a href="#Page_510">510</a></span><br /> + <span class="in2">Strawberry, <a href="#Page_510">510</a></span><br /> + <span class="in1"><span class="smcap">Tarts</span>, <a href="#Page_511">511</a> <i>ff.</i></span><br /> + <span class="in2">Apple, <a href="#Page_511">511</a></span><br /> +<span class="pagenum"><a name="Page_537" id="Page_537">[<span class="hidden">Pg </span>537]</a></span> + <span class="in2">Apricot, <a href="#Page_511">511</a></span><br /> + <span class="in2">Cherry, <a href="#Page_511">511</a></span><br /> + <span class="in2">Chocolate, <a href="#Page_512">512</a></span><br /> + <span class="in2">Fruit, <a href="#Page_512">512</a></span><br /> + <span class="in2">German, <a href="#Page_512">512</a></span><br /> + <span class="in2">Gooseberry, <a href="#Page_512">512</a></span><br /> + <span class="in2">Grape, <a href="#Page_513">513</a></span><br /> + <span class="in2">Neapolitan, <a href="#Page_513">513</a></span><br /> + <span class="in2">Peach, <a href="#Page_513">513</a>, <a href="#Page_514">514</a></span><br /> + <span class="in2">Plum, <a href="#Page_514">514</a></span><br /> + <span class="in2">Raspberry, <a href="#Page_515">515</a></span><br /> + <span class="in2">Rhubarb, <a href="#Page_515">515</a></span></p> + +<p>Doilies, on a bare table, <a href="#Page_9">9</a>;<br /> + <span class="in1">easily washed, <a href="#Page_9">9</a></span></p> + +<p>Doughnuts, plain, <a href="#Page_178">178</a>;<br /> + <span class="in1">raised, <a href="#Page_179">179</a>;</span><br /> + <span class="in1">light, <a href="#Page_179">179</a>;</span><br /> + <span class="in1">raised fruit, <a href="#Page_180">180</a></span></p> + + +<p class="index"><a name="E" id="E"></a>Early rising, its benefits, <a href="#Page_6">6-7</a></p> + +<p><span class="smcap">Eggs</span>, how to test, <a href="#Page_91">91</a><br /> + <span class="in1">à l’aurore, <a href="#Page_96">96</a></span><br /> + <span class="in1">à la bonne femme, <a href="#Page_105">105</a></span><br /> + <span class="in1">à la bourgeoise, <a href="#Page_105">105</a></span><br /> + <span class="in1">à la crême, <a href="#Page_94">94-95</a></span><br /> + <span class="in1">à la Espagnole, <a href="#Page_107">107</a></span><br /> + <span class="in1">à la maître d’hôtel, <a href="#Page_103">103</a></span><br /> + <span class="in1">à la Martin, <a href="#Page_110">110</a></span><br /> + <span class="in1">à la Paysanne, <a href="#Page_96">96</a></span><br /> + <span class="in1">à la St. Catherine, <a href="#Page_106">106</a></span><br /> + <span class="in1">à la tripe, <a href="#Page_95">95</a></span><br /> + <span class="in1">à la Waldorf, <a href="#Page_109">109</a></span><br /> + <span class="in1">à la Washington, <a href="#Page_107">107</a></span><br /> + <span class="in1">Au miroir, <a href="#Page_95">95</a></span><br /> + <span class="in1">Baked, <a href="#Page_101">101-102</a>, <a href="#Page_108">108</a></span><br /> + <span class="in1">Boiled, <a href="#Page_100">100</a></span><br /> + <span class="in1">Coddled, <a href="#Page_102">102</a></span><br /> + <span class="in1">Escalloped, <a href="#Page_110">110</a></span><br /> + <span class="in1">Fried, <a href="#Page_94">94</a></span><br /> + <span class="in1">In ambush, <a href="#Page_103">103</a></span><br /> + <span class="in1">In crusts, <a href="#Page_100">100-101</a></span><br /> + <span class="in1">In peppers, <a href="#Page_106">106</a></span><br /> +<span class="pagenum"><a name="Page_538" id="Page_538">[<span class="hidden">Pg </span>538]</a></span> + <span class="in1">In ramekins, <a href="#Page_101">101</a></span><br /> + <span class="in1">Japanese, <a href="#Page_109">109</a></span><br /> + <span class="in1">Mexican, <a href="#Page_99">99</a></span><br /> + <span class="in1">Omelets, <a href="#Page_111">111-120</a></span><br /> + <span class="in1">Pimento scramble, <a href="#Page_107">107</a></span><br /> + <span class="in1">Poached, <a href="#Page_92">92</a>, <a href="#Page_106">106</a>, <a href="#Page_110">110</a></span><br /> + <span class="in1">Rumbled, <a href="#Page_109">109</a></span><br /> + <span class="in1">Scrambled, <a href="#Page_92">92</a>, <a href="#Page_93">93</a>, <a href="#Page_97">97-99</a></span><br /> + <span class="in1">Spanish, <a href="#Page_99">99-100</a></span><br /> + <span class="in1">Steamed, <a href="#Page_108">108</a></span><br /> + <span class="in1">Sur le plat, <a href="#Page_104">104</a></span><br /> + <span class="in1">Surprise, <a href="#Page_108">108</a></span><br /> + <span class="in1">Swiss, <a href="#Page_104">104-105</a></span><br /> + <span class="in1">Whipped, <a href="#Page_109">109</a></span></p> + +<p>Eggplant, fried, <a href="#Page_87">87</a></p> + +<p>English menus, for breakfast, <a href="#Page_1">1</a>, <a href="#Page_2">2</a></p> + + +<p class="index"><a name="F" id="F"></a>Farina, directions for cooking, <a href="#Page_40">40</a>;<br /> + <span class="in1">apple, <a href="#Page_44">44</a>;</span><br /> + <span class="in1">balls, <a href="#Page_45">45</a>;</span><br /> + <span class="in1">fairy, <a href="#Page_45">45</a>;</span><br /> + <span class="in1">jellied, <a href="#Page_45">45</a>;</span><br /> + <span class="in1">mush, <a href="#Page_46">46</a></span></p> + +<p>Figs, <a href="#Page_20">20</a>;<br /> + <span class="in1">for breakfast, <a href="#Page_33">33</a>;</span><br /> + <span class="in1">stewed, <a href="#Page_33">33</a></span></p> + +<p>Finger-bowls, with plain water, <a href="#Page_11">11</a></p> + +<p>Finnan haddie, <a href="#Page_64">64</a>;<br /> + <span class="in1">à la Martin, <a href="#Page_65">65</a>;</span><br /> + <span class="in1">picked-up, <a href="#Page_65">65</a>;</span><br /> + <span class="in1">creamed roast, <a href="#Page_66">66</a></span></p> + +<p><span class="smcap">Fish</span>, salt, <a href="#Page_58">58</a>;<br /> + <span class="in1">balls, <a href="#Page_58">58</a>;</span><br /> + <span class="in1">broiled, <a href="#Page_58">58</a></span><br /> + <span class="in1">Cod, <a href="#Page_60">60</a></span><br /> + <span class="in1">Finnan haddie, <a href="#Page_64">64</a></span><br /> + <span class="in1">Haddock, <a href="#Page_66">66</a></span><br /> + <span class="in1">Herring, <a href="#Page_66">66</a></span><br /> + <span class="in1">Mackerel, <a href="#Page_67">67</a></span><br /> + <span class="in1">Salmon, <a href="#Page_70">70</a></span><br /> + <span class="in1">Sixty ways to cook, <a href="#Page_297">297-315</a></span><br /> + <span class="in2">Bass, <a href="#Page_297">297</a>, <a href="#Page_298">298</a></span><br /> + <span class="in2">Bluefish, <a href="#Page_299">299</a></span><br /> + <span class="in2">Bouillon, <a href="#Page_297">297</a></span><br /> + <span class="in2">Codfish, <a href="#Page_300">300</a></span><br /> + <span class="in2">Finnan haddie, <a href="#Page_301">301</a></span><br /> + <span class="in2">Frogs’ legs, <a href="#Page_301">301</a></span><br /> + <span class="in2">Haddock, <a href="#Page_302">302</a></span><br /> + <span class="in2">Halibut, <a href="#Page_303">303</a></span><br /> +<span class="pagenum"><a name="Page_539" id="Page_539">[<span class="hidden">Pg </span>539]</a></span> + <span class="in2">Mackerel, <a href="#Page_304">304</a></span><br /> + <span class="in2">Pike, <a href="#Page_304">304</a></span><br /> + <span class="in2">Salmon, <a href="#Page_304">304-307</a></span><br /> + <span class="in2">Salmon-trout, <a href="#Page_308">308</a></span><br /> + <span class="in2">Sardines, <a href="#Page_308">308</a></span><br /> + <span class="in2">Shad, <a href="#Page_308">308</a>, <a href="#Page_309">309</a></span><br /> + <span class="in2">Shad roe, <a href="#Page_309">309</a>, <a href="#Page_310">310</a></span><br /> + <span class="in2">Smelts, <a href="#Page_310">310</a>, <a href="#Page_311">311</a></span><br /> + <span class="in2">Trout, <a href="#Page_311">311</a></span><br /> + <span class="in2">Turbot, <a href="#Page_311">311-312</a></span><br /> + <span class="in2">Whitefish, <a href="#Page_312">312</a>, <a href="#Page_313">313</a></span></p> + +<p>Flummery, directions for cooking, <a href="#Page_46">46</a></p> + +<p><span class="smcap">Fruit</span>, <a href="#Page_3">3</a>;<br /> + <span class="in1">prepared for serving, <a href="#Page_7">7</a>;</span><br /> + <span class="in1">various kinds of, <a href="#Page_20">20</a>;</span><br /> + <span class="in1">dried, <a href="#Page_21">21</a>;</span><br /> + <span class="in1">canned, <a href="#Page_21">21</a>;</span><br /> + <span class="in1">combined with cereals, <a href="#Page_22">22</a></span><br /> + <span class="in1">Apples, <a href="#Page_22">22-30</a></span><br /> + <span class="in1">Apricots, <a href="#Page_30">30-31</a></span><br /> + <span class="in1">Bananas, <a href="#Page_31">31-32</a></span><br /> + <span class="in1">Blackberries, <a href="#Page_32">32</a></span><br /> + <span class="in1">Cherries, <a href="#Page_32">32</a></span><br /> + <span class="in1">Currants, <a href="#Page_33">33</a></span><br /> + <span class="in1">Figs, <a href="#Page_33">33</a></span><br /> + <span class="in1">Gooseberries, <a href="#Page_34">34</a></span><br /> + <span class="in1">Grapefruit, <a href="#Page_34">34</a></span><br /> + <span class="in1">Grapes, <a href="#Page_34">34</a></span><br /> + <span class="in1">Green gages, <a href="#Page_35">35</a></span><br /> + <span class="in1">Huckleberries, <a href="#Page_35">35</a></span><br /> + <span class="in1">Melons, <a href="#Page_35">35</a></span><br /> + <span class="in1">Oranges, <a href="#Page_35">35</a></span><br /> + <span class="in1">Peaches, <a href="#Page_36">36</a></span><br /> + <span class="in1">Pears, <a href="#Page_36">36</a></span><br /> + <span class="in1">Pineapple, <a href="#Page_36">36</a></span><br /> + <span class="in1">Plums, <a href="#Page_32">32</a></span><br /> + <span class="in1">Prunelles, <a href="#Page_36">36-37</a></span><br /> + <span class="in1">Prunes, <a href="#Page_37">37</a></span><br /> + <span class="in1">Quinces, <a href="#Page_37">37</a></span><br /> + <span class="in1">Raspberries, <a href="#Page_37">37</a></span><br /> + <span class="in1">Rhubarb, <a href="#Page_37">37-38</a></span><br /> + <span class="in1">Strawberries, <a href="#Page_37">37</a></span><br /> +<span class="pagenum"><a name="Page_540" id="Page_540">[<span class="hidden">Pg </span>540]</a></span> + <span class="in1">Tangerines, <a href="#Page_38">38</a></span><br /> + <span class="in1">Watermelon, <a href="#Page_38">38</a></span></p> + + +<p class="index"><a name="G" id="G"></a>Gooseberries, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_34">34</a></span></p> + +<p>Graham, biscuit, <a href="#Page_133">133</a>;<br /> + <span class="in1">puffs, <a href="#Page_134">134</a>;</span><br /> + <span class="in1">muffins, <a href="#Page_134">134</a>;</span><br /> + <span class="in1">drop cakes, <a href="#Page_134">134</a></span></p> + +<p>Graham flour mush, <a href="#Page_49">49</a>;<br /> + <span class="in1">with apples, <a href="#Page_50">50</a></span></p> + +<p>Grapefruit, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_34">34</a></span></p> + +<p>Grapes, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_34">34</a></span></p> + +<p>Grits, <a href="#Page_46">46</a>;<br /> + <span class="in1">fried, <a href="#Page_47">47</a></span></p> + + +<p class="index"><a name="H" id="H"></a>Haddock, baked, <a href="#Page_66">66</a>;<br /> + <span class="in1">smoked, <a href="#Page_66">66</a></span></p> + +<p>Ham, fried, <a href="#Page_76">76</a>;<br /> + <span class="in1">frizzled, <a href="#Page_76">76</a>;</span><br /> + <span class="in1">with eggs, <a href="#Page_76">76</a>, <a href="#Page_102">102</a>;</span><br /> + <span class="in1">broiled, <a href="#Page_76">76</a>;</span><br /> + <span class="in1">balls, <a href="#Page_77">77</a>;</span><br /> + <span class="in1">toast, <a href="#Page_77">77</a>;</span><br /> + <span class="in1">réchauffé, <a href="#Page_77">77</a>;</span><br /> + <span class="in1">omelet, <a href="#Page_114">114</a></span></p> + +<p>Herring, balls, <a href="#Page_66">66</a>;<br /> + <span class="in1">Potomac, <a href="#Page_67">67</a>;</span><br /> + <span class="in1">kippered, <a href="#Page_67">67</a>;</span><br /> + <span class="in1">broiled, <a href="#Page_67">67</a></span></p> + +<p>Hominy, directions for cooking, <a href="#Page_40">40</a>;<br /> + <span class="in1">boiled, <a href="#Page_48">48</a>;</span><br /> + <span class="in1">balls, <a href="#Page_48">48</a>;</span><br /> + <span class="in1">fried, <a href="#Page_48">48</a>;</span><br /> + <span class="in1">with milk, <a href="#Page_48">48</a>;</span><br /> + <span class="in1">steamed, <a href="#Page_48">48</a>;</span><br /> + <span class="in1">porridge, <a href="#Page_49">49</a>;</span><br /> + <span class="in1">muffins, <a href="#Page_135">135</a>;</span><br /> + <span class="in1">drop cakes, <a href="#Page_135">135</a>;</span><br /> + <span class="in1">griddle cakes, <a href="#Page_168">168</a>;</span><br /> + <span class="in1">waffles, <a href="#Page_182">182</a></span></p> + +<p>Huckleberries, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_35">35</a></span></p> + +<p>Hulled corn, directions for cooking, <a href="#Page_43">43</a></p> + + +<p class="index"><a name="J" id="J"></a>Johnny cake, with apple, <a href="#Page_130">130</a></p> + + +<p class="index"><a name="K" id="K"></a>Kidney, with bacon, <a href="#Page_78">78</a>;<br /> + <span class="in1">fried, <a href="#Page_78">78</a>;</span><br /> + <span class="in1">en brochette, <a href="#Page_78">78</a>;</span><br /> + <span class="in1">crumbed, <a href="#Page_79">79</a>;</span><br /> + <span class="in1">devilled, <a href="#Page_79">79</a>;</span><br /> + <span class="in1">stewed, <a href="#Page_79">79-80</a>;</span><br /> + <span class="in1">à la terrapin, <a href="#Page_80">80</a>;</span><br /> + <span class="in1">maître d’hôtel, <a href="#Page_80">80</a>;</span><br /> + <span class="in1">scrambled, <a href="#Page_98">98</a>;</span><br /> + <span class="in1">omelet, <a href="#Page_116">116</a></span></p> + +<p>Kitchen Rubaiyat, <a href="#Page_15">15-18</a></p> + + +<p class="index"><a name="L" id="L"></a>Lamb, minced, <a href="#Page_80">80</a>;<br /> + <span class="in1">broiled liver, <a href="#Page_81">81</a></span></p> + +<p>Liver, with bacon, <a href="#Page_81">81</a>;<br /> + <span class="in1">à la crême, <a href="#Page_81">81</a>;</span><br /> + <span class="in1">hash, <a href="#Page_81">81</a>;</span><br /> + <span class="in1">boulettes, <a href="#Page_82">82</a></span></p> + +<p>Lobster, scramble, with eggs, <a href="#Page_97">97</a>;<br /> + <span class="in1">omelet, <a href="#Page_115">115</a></span></p> + + +<p class="index"><a name="M" id="M"></a>Mackerel, broiled, <a href="#Page_67">67</a>;<br /> + <span class="in1">creamed, <a href="#Page_68">68</a>;</span><br /> + <span class="in1">baked, <a href="#Page_69">69</a></span></p> + +<p>Maple syrup, <a href="#Page_16">16</a></p> + +<p><span class="pagenum"><a name="Page_541" id="Page_541">[<span class="hidden">Pg </span>541]</a></span> +<span class="smcap">Meat and Poultry</span>, one hundred and fifty ways to cook, <a href="#Page_316">316-365</a><br /> + <span class="in1"><span class="smcap">Beef</span>, <a href="#Page_316">316</a> <i>ff.</i></span><br /> + <span class="in2">à la mode, <a href="#Page_327">327-328</a></span><br /> + <span class="in2">à la Newport, <a href="#Page_325">325-326</a></span><br /> + <span class="in2">Fricadelles, <a href="#Page_327">327</a></span><br /> + <span class="in2">Liver, <a href="#Page_324">324</a></span><br /> + <span class="in2">Pie, <a href="#Page_328">328</a></span><br /> + <span class="in2">Pot roast, <a href="#Page_319">319</a></span><br /> + <span class="in2">Ragout, <a href="#Page_321">321</a></span><br /> + <span class="in2">Steaks, various varieties of, <a href="#Page_316">316-319</a></span><br /> + <span class="in2">Stews, <a href="#Page_321">321-323</a></span><br /> + <span class="in2">Turkish, <a href="#Page_329">329</a></span><br /> + <span class="in1"><span class="smcap">Mutton and Lamb</span>, <a href="#Page_329">329</a> <i>ff.</i></span><br /> + <span class="in2">Blanquette of, <a href="#Page_332">332</a></span><br /> + <span class="in2">Boiled, <a href="#Page_336">336</a></span><br /> + <span class="in2">Braised, <a href="#Page_331">331</a></span><br /> + <span class="in2">Broiled, <a href="#Page_333">333</a></span><br /> + <span class="in2">Chops, <a href="#Page_329">329</a></span><br /> + <span class="in2">Croquettes, <a href="#Page_337">337</a></span><br /> + <span class="in2">Curried, <a href="#Page_332">332</a></span><br /> + <span class="in2">Cutlets, <a href="#Page_330">330</a></span><br /> + <span class="in2">Pie, <a href="#Page_330">330</a></span><br /> + <span class="in2">Ragout, <a href="#Page_333">333</a></span><br /> + <span class="in2">Shepherd’s pie, <a href="#Page_339">339</a></span><br /> + <span class="in2">Tongue, <a href="#Page_335">335</a>, <a href="#Page_336">336</a></span><br /> + <span class="in1"><span class="smcap">Pork</span>, <a href="#Page_340">340</a> <i>ff.</i></span><br /> + <span class="in2">à la Maryland, <a href="#Page_341">341</a></span><br /> + <span class="in2">Baked, <a href="#Page_341">341</a>, <a href="#Page_344">344</a></span><br /> + <span class="in2">Breaded, <a href="#Page_342">342</a></span><br /> + <span class="in2">Broiled, <a href="#Page_342">342</a></span><br /> + <span class="in2">Frankfurters, <a href="#Page_340">340</a></span><br /> + <span class="in2">Mock duck, <a href="#Page_342">342</a></span><br /> + <span class="in2">Roast, <a href="#Page_340">340</a>, <a href="#Page_343">343</a>, <a href="#Page_344">344</a></span><br /> + <span class="in2">Sausage, <a href="#Page_340">340</a></span><br /> + <span class="in1"><span class="smcap">Veal</span>, <a href="#Page_345">345</a> <i>ff.</i></span><br /> + <span class="in2">à la maître d’hôtel, <a href="#Page_345">345</a></span><br /> + <span class="in2">Braised, <a href="#Page_351">351</a></span><br /> + <span class="in2">Chops, <a href="#Page_346">346</a></span><br /> + <span class="in2">Croquettes, <a href="#Page_353">353</a></span><br /> +<span class="pagenum"><a name="Page_542" id="Page_542">[<span class="hidden">Pg </span>542]</a></span> + <span class="in2">Cutlets, <a href="#Page_346">346</a>, <a href="#Page_347">347</a></span><br /> + <span class="in2">Jellied, <a href="#Page_351">351</a></span><br /> + <span class="in2">Koenigsberger Klops, <a href="#Page_352">352</a></span><br /> + <span class="in2">Liver in casserole, <a href="#Page_345">345</a></span><br /> + <span class="in2">Mock terrapin, <a href="#Page_353">353</a></span><br /> + <span class="in2">Roast, <a href="#Page_349">349</a>, <a href="#Page_350">350</a></span><br /> + <span class="in2">Stewed, <a href="#Page_348">348</a>, <a href="#Page_349">349</a></span><br /> + <span class="in2">Stuffed, <a href="#Page_349">349</a></span><br /> + <span class="in2">Tongue, <a href="#Page_346">346</a></span><br /> + <span class="in1"><span class="smcap">Chicken</span>, <a href="#Page_353">353</a> <i>ff.</i></span><br /> + <span class="in2">à la Créole, <a href="#Page_358">358</a></span><br /> + <span class="in2">à la Waldorf, <a href="#Page_360">360</a></span><br /> + <span class="in2">Broiled, <a href="#Page_353">353</a></span><br /> + <span class="in2">Croquettes, <a href="#Page_360">360</a></span><br /> + <span class="in2">Curried, <a href="#Page_357">357</a></span><br /> + <span class="in2">Fricassee, <a href="#Page_355">355-356</a></span><br /> + <span class="in2">Fried, <a href="#Page_353">353</a>, <a href="#Page_354">354</a></span><br /> + <span class="in2">Jellied, <a href="#Page_359">359</a></span><br /> + <span class="in2">Mayonnaise of, <a href="#Page_359">359</a></span><br /> + <span class="in2">Pie, <a href="#Page_356">356</a></span><br /> + <span class="in2">Pressed, <a href="#Page_359">359</a></span><br /> + <span class="in2">Roast, <a href="#Page_357">357</a></span><br /> + <span class="in2">Stewed, <a href="#Page_354">354</a>, <a href="#Page_355">355</a></span><br /> + <span class="in1"><span class="smcap">Duck</span>, <a href="#Page_361">361</a> <i>ff.</i></span><br /> + <span class="in2">Braised, <a href="#Page_361">361</a></span><br /> + <span class="in2">Roast, <a href="#Page_361">361</a></span><br /> + <span class="in1"><span class="smcap">Goose</span>, <a href="#Page_361">361</a> <i>ff.</i></span><br /> + <span class="in2">Roast, <a href="#Page_361">361</a></span><br /> + <span class="in1"><span class="smcap">Turkey</span>, <a href="#Page_362">362</a> <i>ff.</i></span><br /> + <span class="in2">Croquettes, <a href="#Page_363">363</a></span><br /> + <span class="in2">Escalloped, <a href="#Page_363">363</a>, <a href="#Page_364">364</a></span><br /> + <span class="in2">Jellied, <a href="#Page_362">362</a></span><br /> + <span class="in2">Loaf, <a href="#Page_364">364</a></span><br /> + <span class="in2">Roast, <a href="#Page_362">362</a>, <a href="#Page_363">363</a></span><br /> + <span class="in1"><span class="smcap">Pigeon</span>, <a href="#Page_364">364</a> <i>ff.</i></span><br /> + <span class="in2">Broiled, <a href="#Page_365">365</a></span><br /> + <span class="in2">Pie, <a href="#Page_364">364</a></span></p> + +<p><span class="smcap">Meats</span>, directions for cooking, <a href="#Page_72">72</a>;<br /> + <span class="in1">with rice balls, <a href="#Page_82">82</a></span><br /> +<span class="pagenum"><a name="Page_543" id="Page_543">[<span class="hidden">Pg </span>543]</a></span> + <span class="in1">Bacon, <a href="#Page_75">75</a></span><br /> + <span class="in1">Beef, <a href="#Page_72">72</a></span><br /> + <span class="in1">Calf’s brains, <a href="#Page_75">75</a></span><br /> + <span class="in1">Chicken hash, <a href="#Page_76">76</a></span><br /> + <span class="in1">Ham, <a href="#Page_76">76</a></span><br /> + <span class="in1">Kidney, <a href="#Page_78">78</a></span><br /> + <span class="in1">Lamb, <a href="#Page_80">80</a></span><br /> + <span class="in1">Liver, <a href="#Page_81">81</a></span><br /> + <span class="in1">Pork, <a href="#Page_83">83</a></span><br /> + <span class="in1">Tripe, <a href="#Page_85">85</a></span><br /> + <span class="in1">Veal, <a href="#Page_86">86</a></span></p> + +<p>Melons, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_35">35</a></span></p> + +<p>Morning labor reduced to minimum, <a href="#Page_6">6</a></p> + +<p>Muffins, <a href="#Page_130">130</a>, <a href="#Page_135">135</a>, <a href="#Page_136">136</a>;<br /> + <span class="in1">with blueberries, <a href="#Page_137">137</a>;</span><br /> + <span class="in1">with batter, <a href="#Page_138">138</a>;</span><br /> + <span class="in1">Southern, <a href="#Page_138">138</a>;</span><br /> + <span class="in1">with sour milk, <a href="#Page_139">139</a>;</span><br /> + <span class="in1">with honey, <a href="#Page_140">140</a>;</span><br /> + <span class="in1">Georgia, <a href="#Page_140">140</a>;</span><br /> + <span class="in1">sweet, <a href="#Page_141">141</a>;</span><br /> + <span class="in1">perfection, <a href="#Page_141">141</a>;</span><br /> + <span class="in1">New Hampshire, <a href="#Page_142">142</a>;</span><br /> + <span class="in1">with rice, <a href="#Page_144">144</a>;</span><br /> + <span class="in1">with rye, <a href="#Page_144">144</a>;</span><br /> + <span class="in1">with mush, <a href="#Page_151">151-152</a></span></p> + +<p>Mush, balls, <a href="#Page_51">51</a>;<br /> + <span class="in1">velvet, <a href="#Page_51">51</a>;</span><br /> + <span class="in1">with bacon, <a href="#Page_75">75</a></span></p> + +<p>Mushrooms, broiled, <a href="#Page_87">87</a>;<br /> + <span class="in1">fried, <a href="#Page_88">88</a>;</span><br /> + <span class="in1">baked, <a href="#Page_88">88</a>;</span><br /> + <span class="in1">grilled, <a href="#Page_88">88</a>;</span><br /> + <span class="in1">risk in picking, <a href="#Page_89">89</a>;</span><br /> + <span class="in1">scramble, <a href="#Page_97">97</a>, <a href="#Page_102">102</a></span></p> + + +<p class="index"><a name="N" id="N"></a>Napkins, for breakfast, <a href="#Page_10">10</a>;<br /> + <span class="in1">of linen, <a href="#Page_11">11</a></span></p> + +<p>No breakfast theory, <a href="#Page_3">3</a></p> + + +<p class="index"><a name="O" id="O"></a>Oatmeal, directions for cooking, <a href="#Page_40">40</a>;<br /> + <span class="in1">gruel, <a href="#Page_47">47</a>;</span><br /> + <span class="in1">mush, <a href="#Page_49">49</a>, <a href="#Page_50">50</a>;</span><br /> + <span class="in1">steamed, <a href="#Page_51">51</a>;</span><br /> + <span class="in1">jelly, <a href="#Page_52">52</a>;</span><br /> + <span class="in1">creamed, <a href="#Page_52">52</a>;</span><br /> + <span class="in1">blanc mange, <a href="#Page_52">52</a>;</span><br /> + <span class="in1">light, <a href="#Page_53">53</a>;</span><br /> + <span class="in1">baked, <a href="#Page_53">53</a>;</span><br /> + <span class="in1">porridge, <a href="#Page_53">53</a>;</span><br /> + <span class="in1">gems, <a href="#Page_142">142</a></span></p> + +<p><span class="smcap">Omelet</span>, directions for making, <a href="#Page_111">111</a><br /> + <span class="in1">à la crême, <a href="#Page_117">117</a></span><br /> + <span class="in1">Anchovy, <a href="#Page_118">118</a></span><br /> + <span class="in1">Asparagus, <a href="#Page_114">114</a></span><br /> + <span class="in1">Au fromage, <a href="#Page_114">114</a></span><br /> + <span class="in1">Aux fines herbes, <a href="#Page_113">113</a></span><br /> + <span class="in1">Bacon, <a href="#Page_117">117</a></span><br /> + <span class="in1">Blazing, <a href="#Page_117">117</a></span><br /> + <span class="in1">Bread, <a href="#Page_117">117</a></span><br /> + <span class="in1">Cauliflower, <a href="#Page_118">118</a></span><br /> +<span class="pagenum"><a name="Page_544" id="Page_544">[<span class="hidden">Pg </span>544]</a></span> + <span class="in1">Cheese, <a href="#Page_116">116</a></span><br /> + <span class="in1">Chicken, <a href="#Page_118">118</a></span><br /> + <span class="in1">Chicken liver, <a href="#Page_116">116</a></span><br /> + <span class="in1">Clam, <a href="#Page_115">115</a></span><br /> + <span class="in1">Dried beef, <a href="#Page_116">116</a></span><br /> + <span class="in1">Ham, <a href="#Page_114">114</a></span><br /> + <span class="in1">Jelly, <a href="#Page_118">118</a></span><br /> + <span class="in1">Kidney, <a href="#Page_116">116</a></span><br /> + <span class="in1">Mushroom, <a href="#Page_114">114</a></span><br /> + <span class="in1">Oyster, <a href="#Page_115">115</a></span><br /> + <span class="in1">Pea, <a href="#Page_113">113</a></span><br /> + <span class="in1">Potato, <a href="#Page_119">119</a></span><br /> + <span class="in1">Sardine, <a href="#Page_116">116</a></span><br /> + <span class="in1">Sausage, <a href="#Page_116">116</a></span><br /> + <span class="in1">Shrimp, <a href="#Page_115">115</a></span><br /> + <span class="in1">Spanish, <a href="#Page_118">118</a></span><br /> + <span class="in1">Tomato sauce, <a href="#Page_114">114</a></span><br /> + <span class="in1">Tongue, <a href="#Page_118">118</a></span></p> + +<p>Oranges, <a href="#Page_20">20</a>;<br /> + <span class="in1">with bananas, <a href="#Page_32">32</a>;</span><br /> + <span class="in1">in halves, <a href="#Page_35">35</a>;</span><br /> + <span class="in1">sliced, <a href="#Page_36">36</a></span></p> + +<p>Oysters, scramble, <a href="#Page_96">96</a></p> + + +<p class="index"><a name="P" id="P"></a> +<a name="pancakes" id="pancakes"></a>Pancakes, directions for making, <a href="#Page_160">160</a>;<br /> + <span class="in1">Southern buckwheat cakes, <a href="#Page_162">162</a>;</span><br /> + <span class="in1">Kentucky buckwheat cakes, <a href="#Page_162">162</a>;</span><br /> + <span class="in1">with sour milk, <a href="#Page_163">163</a>, <a href="#Page_171">171</a>;</span><br /> + <span class="in1">with crumbs, <a href="#Page_163">163</a>;</span><br /> + <span class="in1">with blueberries, <a href="#Page_163">163</a>;</span><br /> + <span class="in1">corn-meal, <a href="#Page_163">163</a>;</span><br /> + <span class="in1">green corn, <a href="#Page_165">165</a>;</span><br /> + <span class="in1">Danish, <a href="#Page_165">165</a>;</span><br /> + <span class="in1">flannel, <a href="#Page_166">166</a>;</span><br /> + <span class="in1">French, <a href="#Page_166">166</a>;</span><br /> + <span class="in1">feather, <a href="#Page_166">166</a>;</span><br /> + <span class="in1">fruit, <a href="#Page_167">167</a>;</span><br /> + <span class="in1">Graham, <a href="#Page_167">167</a>;</span><br /> + <span class="in1">hominy, <a href="#Page_168">168</a>;</span><br /> + <span class="in1">Maryland, <a href="#Page_168">168</a>;</span><br /> + <span class="in1">potato, <a href="#Page_168">168</a>;</span><br /> + <span class="in1">raised, <a href="#Page_168">168-169</a>;</span><br /> + <span class="in1">Southern rice, <a href="#Page_169">169</a>;</span><br /> + <span class="in1">strawberry, <a href="#Page_170">170</a>;</span><br /> + <span class="in1">wheat, <a href="#Page_172">172</a></span></p> + +<p>Peaches, <a href="#Page_20">20</a>;<br /> + <span class="in1">served with cracked ice, <a href="#Page_36">36</a></span></p> + +<p>Pearled barley, directions for cooking, <a href="#Page_40">40</a></p> + +<p>Pearled wheat, directions for cooking, <a href="#Page_40">40</a></p> + +<p>Pears, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_36">36</a></span></p> + +<p>Peppers, with eggs, <a href="#Page_106">106</a></p> + +<p>Pineapples, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_36">36</a></span></p> + +<p>Plums, green gage, <a href="#Page_20">20</a>;<br /> + <span class="in1">how to serve, <a href="#Page_35">35</a></span></p> + +<p>Popovers directions for making, <a href="#Page_142">142</a>, <a href="#Page_143">143</a></p> + +<p><span class="pagenum"><a name="Page_545" id="Page_545">[<span class="hidden">Pg </span>545]</a></span> +Pork, fried salt, <a href="#Page_83">83</a>;<br /> + <span class="in1">scrapple, <a href="#Page_83">83</a>;</span><br /> + <span class="in1">sausage, <a href="#Page_83">83</a></span></p> + +<p>Porridge, made of corn and wheat, <a href="#Page_42">42-43</a></p> + +<p>Potatoes, twenty ways to cook, <a href="#Page_366">366-372</a></p> + +<p>Prunelles, how to serve, <a href="#Page_36">36</a></p> + +<p>Prunes, how to serve, <a href="#Page_37">37</a></p> + +<p>Puffs, with corn, <a href="#Page_131">131</a>;<br /> + <span class="in1">with milk and butter, <a href="#Page_143">143</a></span></p> + + +<p class="index"><a name="Q" id="Q"></a><span class="smcap">Quick Breads</span>, made of baking powder, <a href="#Page_121">121-146</a><br /> + <span class="in1">Buttermilk biscuit, <a href="#Page_122">122</a></span><br /> + <span class="in1">Colonial breakfast, <a href="#Page_124">124</a></span><br /> + <span class="in1">Corn dodgers, <a href="#Page_127">127</a></span><br /> + <span class="in1">Corn muffins, <a href="#Page_126">126</a></span><br /> + <span class="in1">Egg biscuit, <a href="#Page_122">122</a></span><br /> + <span class="in1">English buns, <a href="#Page_125">125</a></span><br /> + <span class="in1">Johnny cake, <a href="#Page_127">127</a></span><br /> + <span class="in1">Kentucky batter, <a href="#Page_124">124</a></span><br /> + <span class="in1">New York biscuit, <a href="#Page_123">123</a></span><br /> + <span class="in1">Soft batter, <a href="#Page_124">124</a></span><br /> + <span class="in1">Sour milk biscuit, <a href="#Page_122">122</a></span><br /> + <span class="in1">Southern batter, <a href="#Page_123">123</a></span><br /> + <span class="in1">Southern corn pone, <a href="#Page_125">125-126</a></span><br /> + <span class="in1">Spoon, <a href="#Page_123">123</a></span></p> + +<p>Quinces, <a href="#Page_21">21</a>;<br /> + <span class="in1">baked, <a href="#Page_37">37</a></span></p> + + +<p class="index"><a name="R" id="R"></a>Ramekins, used for eggs, <a href="#Page_101">101</a></p> + +<p>Raspberries, <a href="#Page_21">21</a>;<br /> + <span class="in1">how to serve, <a href="#Page_37">37</a></span></p> + +<p>Rhubarb, <a href="#Page_21">21</a>;<br /> + <span class="in1">stewed, <a href="#Page_37">37</a>;</span><br /> + <span class="in1">baked, <a href="#Page_38">38</a>;</span><br /> + <span class="in1">with raisins, <a href="#Page_38">38</a></span></p> + +<p>Rice, directions for cooking, <a href="#Page_54">54</a>;<br /> + <span class="in1">boiled with milk, <a href="#Page_55">55</a>;</span><br /> + <span class="in1">balls, <a href="#Page_55">55</a>;</span><br /> + <span class="in1">steamed, <a href="#Page_55">55</a>;</span><br /> + <span class="in1">waffles, <a href="#Page_184">184</a></span></p> + +<p>Rolled wheat, directions for cooking, <a href="#Page_40">40</a></p> + +<p>Rolls, finger, <a href="#Page_152">152</a>;<br /> + <span class="in1">French, <a href="#Page_153">153</a>;</span><br /> + <span class="in1">Kentucky, <a href="#Page_153">153</a>;</span><br /> + <span class="in1">Alabama, <a href="#Page_153">153</a>;</span><br /> + <span class="in1">corn, <a href="#Page_154">154</a>;</span><br /> + <span class="in1">Parker House, <a href="#Page_154">154</a>;</span><br /> + <span class="in1">whole wheat, <a href="#Page_155">155</a>;</span><br /> + <span class="in1">Swedish, <a href="#Page_156">156</a>;</span><br /> + <span class="in1">Paris, <a href="#Page_156">156</a></span></p> + +<p>Rusk, how to make, <a href="#Page_157">157</a>;<br /> + <span class="in1">Georgia, <a href="#Page_157">157</a></span></p> + +<p>Rye crisps, <a href="#Page_144">144</a></p> + +<p>Rye mush, directions for cooking, <a href="#Page_50">50</a></p> + + +<p class="index"><a name="S" id="S"></a><span class="smcap">Salads</span>, <a href="#Page_431">431-458</a><br /> + <span class="in1"><span class="smcap">Cheese</span>, <a href="#Page_455">455</a>, <a href="#Page_456">456</a></span><br /> + <span class="in1"><span class="smcap">Dressing</span>, <a href="#Page_431">431</a> <i>ff.</i></span><br /> +<span class="pagenum"><a name="Page_546" id="Page_546">[<span class="hidden">Pg </span>546]</a></span> + <span class="in2">Boiled, <a href="#Page_433">433</a> <i>ff.</i></span><br /> + <span class="in2">Club, <a href="#Page_434">434</a></span><br /> + <span class="in2">Cream, <a href="#Page_433">433-434</a></span><br /> + <span class="in2">Curry, <a href="#Page_435">435</a></span><br /> + <span class="in2">Egg, <a href="#Page_434">434</a></span><br /> + <span class="in2">French, <a href="#Page_431">431-432</a></span><br /> + <span class="in2">German, <a href="#Page_434">434</a></span><br /> + <span class="in2">Mayonnaise, <a href="#Page_432">432</a></span><br /> + <span class="in1"><span class="smcap">Egg</span>, <a href="#Page_454">454</a>, <a href="#Page_455">455</a></span><br /> + <span class="in1"><span class="smcap">Fish</span>, <a href="#Page_435">435</a> <i>ff.</i></span><br /> + <span class="in2">Anchovy, <a href="#Page_435">435</a></span><br /> + <span class="in2">Clam, <a href="#Page_436">436</a></span><br /> + <span class="in2">Sardine, <a href="#Page_436">436</a></span><br /> + <span class="in2">Shrimp, <a href="#Page_436">436</a></span><br /> + <span class="in1"><span class="smcap">Fruit</span>, <a href="#Page_447">447</a> <i>ff.</i></span><br /> + <span class="in2">Alligator pear, <a href="#Page_447">447</a></span><br /> + <span class="in2">Apple, <a href="#Page_447">447</a>, <a href="#Page_448">448</a></span><br /> + <span class="in2">Apricot, <a href="#Page_448">448</a></span><br /> + <span class="in2">Banana, <a href="#Page_449">449</a></span><br /> + <span class="in2">Cantaloupe, <a href="#Page_449">449</a></span><br /> + <span class="in2">Cherry, <a href="#Page_449">449</a>, <a href="#Page_450">450</a></span><br /> + <span class="in2">Grape, <a href="#Page_450">450</a></span><br /> + <span class="in2">Grapefruit, <a href="#Page_450">450</a>, <a href="#Page_451">451</a></span><br /> + <span class="in2">Macedoine, <a href="#Page_451">451</a>, <a href="#Page_452">452</a></span><br /> + <span class="in2">Orange, <a href="#Page_452">452</a>, <a href="#Page_453">453</a></span><br /> + <span class="in2">Peach, <a href="#Page_453">453</a></span><br /> + <span class="in2">Pear, <a href="#Page_453">453</a></span><br /> + <span class="in2">Pineapple, <a href="#Page_453">453</a>, <a href="#Page_454">454</a></span><br /> + <span class="in1"><span class="smcap">Nut</span>, <a href="#Page_456">456-458</a></span><br /> + <span class="in1"><span class="smcap">Vegetable</span>, <a href="#Page_437">437</a> <i>ff.</i></span><br /> + <span class="in2">Artichoke, <a href="#Page_437">437</a></span><br /> + <span class="in2">Asparagus, <a href="#Page_437">437</a></span><br /> + <span class="in2">Bean, <a href="#Page_437">437</a>, <a href="#Page_438">438</a></span><br /> + <span class="in2">Beet, <a href="#Page_438">438</a></span><br /> + <span class="in2">Brussels sprouts, <a href="#Page_438">438</a></span><br /> + <span class="in2">Cabbage, <a href="#Page_438">438</a></span><br /> + <span class="in2">Carrot, <a href="#Page_439">439</a></span><br /> + <span class="in2">Cauliflower, <a href="#Page_439">439</a></span><br /> + <span class="in2">Celery, <a href="#Page_439">439</a>, <a href="#Page_440">440</a></span><br /> +<span class="pagenum"><a name="Page_547" id="Page_547">[<span class="hidden">Pg </span>547]</a></span> + <span class="in2">Chickory, <a href="#Page_440">440</a></span><br /> + <span class="in2">Chiffonade, <a href="#Page_440">440</a></span><br /> + <span class="in2">Cress, <a href="#Page_440">440</a></span><br /> + <span class="in2">Cucumber, <a href="#Page_440">440</a>, <a href="#Page_441">441</a></span><br /> + <span class="in2">Endive, <a href="#Page_441">441</a></span><br /> + <span class="in2">Lettuce, <a href="#Page_442">442</a></span><br /> + <span class="in2">Mushroom, <a href="#Page_442">442</a></span><br /> + <span class="in2">Onion, <a href="#Page_442">442</a></span><br /> + <span class="in2">Pea, <a href="#Page_443">443</a></span><br /> + <span class="in2">Pepper, <a href="#Page_443">443</a></span><br /> + <span class="in2">Pimento, <a href="#Page_442">442</a></span><br /> + <span class="in2">Potato, <a href="#Page_444">444</a></span><br /> + <span class="in2">Radish, <a href="#Page_445">445</a></span><br /> + <span class="in2">Salsify, <a href="#Page_445">445</a></span><br /> + <span class="in2">Spinach, <a href="#Page_445">445</a></span><br /> + <span class="in2">Tomato, <a href="#Page_446">446</a>, <a href="#Page_447">447</a></span><br /> + <span class="in2">Waldorf, <a href="#Page_447">447</a></span></p> + +<p>Sally Lunn, <a href="#Page_145">145</a>;<br /> + <span class="in1">Southern, <a href="#Page_158">158</a></span></p> + +<p>Salmon, broiled, salt, <a href="#Page_70">70</a>;<br /> + <span class="in1">smoked, <a href="#Page_70">70</a>;</span><br /> + <span class="in1">kippered, <a href="#Page_70">70</a>;</span><br /> + <span class="in1">fried, <a href="#Page_71">71</a></span></p> + +<p>Samp, <a href="#Page_56">56</a></p> + +<p>Sardines, with eggs, <a href="#Page_99">99</a>, <a href="#Page_116">116</a></p> + +<p><span class="smcap">Sauces</span>, thirty simple, <a href="#Page_423">423-430</a><br /> + <span class="in1">Allemande, <a href="#Page_423">423</a></span><br /> + <span class="in1">Béarnaise, <a href="#Page_423">423-424</a></span><br /> + <span class="in1">Béchamel, <a href="#Page_424">424</a></span><br /> + <span class="in1">Brown, <a href="#Page_424">424</a></span><br /> + <span class="in1">Butter, <a href="#Page_424">424</a></span><br /> + <span class="in1">Caper, <a href="#Page_425">425</a></span><br /> + <span class="in1">Cheese, <a href="#Page_425">425</a></span><br /> + <span class="in1">Colbert, <a href="#Page_425">425</a></span><br /> + <span class="in1">Cream, <a href="#Page_425">425</a></span><br /> + <span class="in1">Curry, <a href="#Page_425">425</a></span><br /> + <span class="in1">Dutch, <a href="#Page_426">426</a></span><br /> + <span class="in1">Duxelles, <a href="#Page_426">426</a></span><br /> + <span class="in1">Egg, <a href="#Page_426">426</a></span><br /> + <span class="in1">Hollandaise, <a href="#Page_426">426</a></span><br /> + <span class="in1">Italian, <a href="#Page_427">427</a></span><br /> + <span class="in1">Madeira, <a href="#Page_427">427</a></span><br /> +<span class="pagenum"><a name="Page_548" id="Page_548">[<span class="hidden">Pg </span>548]</a></span> + <span class="in1">Maître d’Hôtel, <a href="#Page_427">427</a></span><br /> + <span class="in1">Mint, <a href="#Page_427">427</a></span><br /> + <span class="in1">Mushroom, <a href="#Page_428">428</a></span><br /> + <span class="in1">Parsley, <a href="#Page_428">428</a></span><br /> + <span class="in1">Piquante, <a href="#Page_428">428</a></span><br /> + <span class="in1">Remoulade, <a href="#Page_428">428</a></span><br /> + <span class="in1">Tartar, <a href="#Page_429">429</a></span><br /> + <span class="in1">Tomato, <a href="#Page_429">429</a> <i>ff.</i></span><br /> + <span class="in1">Velouté, <a href="#Page_430">430</a></span><br /> + <span class="in1">Vinaigrette, <a href="#Page_430">430</a></span></p> + +<p>Sausage, with eggs, <a href="#Page_98">98</a>, <a href="#Page_116">116</a></p> + +<p>Scones, <a href="#Page_145">145</a>;<br /> + <span class="in1">Scotch, <a href="#Page_146">146</a></span></p> + +<p><span class="smcap">Shell-fish</span>, fifty ways to cook, <a href="#Page_281">281-296</a><br /> + <span class="in1"><span class="smcap">Clams</span>, <a href="#Page_281">281</a> <i>ff.</i></span><br /> + <span class="in2">à la Marquise, <a href="#Page_281">281</a></span><br /> + <span class="in2">Cocktail, <a href="#Page_282">282</a></span><br /> + <span class="in2">Connecticut, <a href="#Page_282">282</a></span><br /> + <span class="in2">Creamed, <a href="#Page_282">282</a></span><br /> + <span class="in2">Devilled, <a href="#Page_282">282</a></span><br /> + <span class="in2">Escalloped, <a href="#Page_283">283</a></span><br /> + <span class="in1"><span class="smcap">Crabs</span>, <a href="#Page_283">283</a> <i>ff.</i></span><br /> + <span class="in2">à la Créole, <a href="#Page_284">284</a></span><br /> + <span class="in2">à la St. Laurence, <a href="#Page_284">284</a></span><br /> + <span class="in2">Baked, <a href="#Page_283">283</a></span><br /> + <span class="in2">Croquettes, <a href="#Page_285">285</a></span><br /> + <span class="in2">Fricassee, <a href="#Page_286">286</a></span><br /> + <span class="in2">Stuffed, <a href="#Page_286">286</a></span><br /> + <span class="in1"><span class="smcap">Lobster</span>, <a href="#Page_286">286</a> <i>ff.</i></span><br /> + <span class="in2">à la Newburg, <a href="#Page_287">287</a></span><br /> + <span class="in2">Broiled, <a href="#Page_286">286</a></span><br /> + <span class="in2">Casserole, <a href="#Page_288">288</a></span><br /> + <span class="in2">Devilled, <a href="#Page_287">287</a></span><br /> + <span class="in2">Escalloped, <a href="#Page_287">287</a></span><br /> + <span class="in2">Wiggle, <a href="#Page_288">288</a></span><br /> + <span class="in1"><span class="smcap">Oysters</span>, <a href="#Page_288">288</a> <i>ff.</i></span><br /> + <span class="in2">à la Madrid, <a href="#Page_293">293</a></span><br /> + <span class="in2">Baked, <a href="#Page_288">288</a></span><br /> + <span class="in2">Broiled, <a href="#Page_289">289</a></span><br /> + <span class="in2">Creole, <a href="#Page_289">289</a></span><br /> +<span class="pagenum"><a name="Page_549" id="Page_549">[<span class="hidden">Pg </span>549]</a></span> + <span class="in2">Curried, <a href="#Page_289">289</a></span><br /> + <span class="in2">Devilled, <a href="#Page_290">290</a></span><br /> + <span class="in2">Escalloped, <a href="#Page_290">290</a></span><br /> + <span class="in2">Stew, <a href="#Page_292">292</a></span><br /> + <span class="in1"><span class="smcap">Scallops</span>, <a href="#Page_293">293</a> <i>ff.</i></span><br /> + <span class="in2">Fried, <a href="#Page_293">293</a></span><br /> + <span class="in1"><span class="smcap">Shrimps</span>, <a href="#Page_294">294</a> <i>ff.</i></span><br /> + <span class="in2">à la Créole, <a href="#Page_295">295</a></span><br /> + <span class="in2">Creamed, <a href="#Page_294">294</a></span><br /> + <span class="in2">Curried, <a href="#Page_294">294</a></span><br /> + <span class="in2">Jellied, <a href="#Page_294">294</a></span><br /> + <span class="in2">Mayonnaise of, <a href="#Page_295">295</a></span><br /> + <span class="in2">Wiggle, <a href="#Page_296">296</a></span></p> + +<p>Shrimps, scrambled with eggs, <a href="#Page_98">98</a>;<br /> + <span class="in1">omelet, <a href="#Page_115">115</a></span></p> + +<p>Snowballs, <a href="#Page_145">145</a></p> + +<p><span class="smcap">Soups</span>, one hundred varieties, <a href="#Page_252">252-280</a><br /> + <span class="in1"><span class="smcap">Beef</span>, <a href="#Page_252">252</a> <i>ff.</i></span><br /> + <span class="in2">Barley, <a href="#Page_252">252</a></span><br /> + <span class="in2">Black bean, <a href="#Page_252">252</a></span><br /> + <span class="in2">Boston, <a href="#Page_252">252</a></span><br /> + <span class="in2">Creole, <a href="#Page_253">253</a></span><br /> + <span class="in2">English spinach, <a href="#Page_253">253</a></span><br /> + <span class="in2">Italian, <a href="#Page_253">253-254</a></span><br /> + <span class="in2">Julienne, <a href="#Page_254">254</a></span><br /> + <span class="in2">Noodle, <a href="#Page_254">254</a></span><br /> + <span class="in2">Quick, <a href="#Page_254">254-255</a></span><br /> + <span class="in2">Rice, <a href="#Page_255">255</a></span><br /> + <span class="in2">Spanish, <a href="#Page_255">255</a></span><br /> + <span class="in2">Veal, <a href="#Page_255">255</a></span><br /> + <span class="in2">Wrexham, <a href="#Page_256">256</a></span><br /> + <span class="in1"><span class="smcap">Bisques and Purées</span>, <a href="#Page_256">256</a> <i>ff.</i></span><br /> + <span class="in2">Clams, <a href="#Page_256">256</a></span><br /> + <span class="in2">Crab, <a href="#Page_256">256</a></span><br /> + <span class="in2">Green peas, <a href="#Page_257">257</a></span><br /> + <span class="in2">Kidney beans, <a href="#Page_257">257</a></span><br /> + <span class="in2">Rice, <a href="#Page_258">258</a></span><br /> + <span class="in2">Tomatoes, <a href="#Page_258">258</a></span><br /> + <span class="in1"><span class="smcap">Chicken</span>, <a href="#Page_259">259</a> <i>ff.</i></span><br /> + <span class="in2">German, <a href="#Page_262">262</a></span><br /> +<span class="pagenum"><a name="Page_550" id="Page_550">[<span class="hidden">Pg </span>550]</a></span> + <span class="in2">Giblet, <a href="#Page_262">262</a></span><br /> + <span class="in2">Hungarian, <a href="#Page_263">263</a></span><br /> + <span class="in2">Jellied, <a href="#Page_263">263</a></span><br /> + <span class="in2">Mock chicken, <a href="#Page_263">263</a></span><br /> + <span class="in1"><span class="smcap">Cream</span>, <a href="#Page_264">264</a> <i>ff.</i></span><br /> + <span class="in2">Asparagus, <a href="#Page_264">264</a></span><br /> + <span class="in2">Barley, <a href="#Page_264">264</a></span><br /> + <span class="in2">Celery, <a href="#Page_264">264</a></span><br /> + <span class="in2">Clams, <a href="#Page_264">264</a></span><br /> + <span class="in2">Corn, <a href="#Page_265">265</a></span><br /> + <span class="in2">Crab, <a href="#Page_265">265</a></span><br /> + <span class="in2">Mushrooms, <a href="#Page_265">265</a></span><br /> + <span class="in2">Oysters, <a href="#Page_265">265</a></span><br /> + <span class="in2">Peas, <a href="#Page_265">265</a></span><br /> + <span class="in2">Tomato, <a href="#Page_265">265</a></span><br /> + <span class="in2">Vermicelli, <a href="#Page_266">266</a></span><br /> + <span class="in1"><span class="smcap">Fish</span>, <a href="#Page_266">266</a> <i>ff.</i></span><br /> + <span class="in2">Clam, <a href="#Page_266">266</a>, <a href="#Page_267">267</a></span><br /> + <span class="in2">Crab, <a href="#Page_267">267</a></span><br /> + <span class="in2">French, <a href="#Page_267">267</a></span><br /> + <span class="in2">German, <a href="#Page_268">268</a></span><br /> + <span class="in2">Oyster, <a href="#Page_268">268</a>, <a href="#Page_269">269</a></span><br /> + <span class="in2">Salmon, <a href="#Page_270">270</a></span><br /> + <span class="in2">Scallop, <a href="#Page_271">271</a></span><br /> + <span class="in2">Shrimp, <a href="#Page_270">270</a></span><br /> + <span class="in1"><span class="smcap">Fruit</span>, <a href="#Page_271">271</a> <i>ff.</i></span><br /> + <span class="in2">Currant, <a href="#Page_272">272</a></span><br /> + <span class="in2">Gooseberry, <a href="#Page_272">272</a></span><br /> + <span class="in2">Prune, <a href="#Page_272">272</a></span><br /> + <span class="in2">Raisin, <a href="#Page_272">272</a></span><br /> + <span class="in2">Raspberry, <a href="#Page_273">273</a></span><br /> + <span class="in2">Strawberry, <a href="#Page_273">273</a></span><br /> + <span class="in1"><span class="smcap">Miscellaneous</span>, <a href="#Page_278">278</a> <i>ff.</i></span><br /> + <span class="in1"><span class="smcap">Mutton</span>, <a href="#Page_273">273</a> <i>ff.</i></span><br /> + <span class="in2">Asparagus, <a href="#Page_273">273</a></span><br /> + <span class="in2">Baked, <a href="#Page_273">273</a></span><br /> + <span class="in2">Lamb, <a href="#Page_274">274</a></span><br /> + <span class="in2">Quick, <a href="#Page_275">275</a></span><br /> + <span class="in1"><span class="smcap">Veal</span>, <a href="#Page_275">275</a> <i>ff.</i></span><br /> +<span class="pagenum"><a name="Page_551" id="Page_551">[<span class="hidden">Pg </span>551]</a></span> + <span class="in2">Austrian, <a href="#Page_275">275</a></span><br /> + <span class="in2">Chiffonade, <a href="#Page_276">276</a></span><br /> + <span class="in2">Italian, <a href="#Page_276">276</a></span><br /> + <span class="in2">Spring, <a href="#Page_277">277</a></span><br /> + <span class="in2">Vegetable, <a href="#Page_277">277-278</a></span></p> + +<p>Southern hoecakes, <a href="#Page_128">128</a></p> + +<p>Strawberries, <a href="#Page_21">21</a>;<br /> + <span class="in1">how to serve, <a href="#Page_37">37</a></span></p> + +<p>Sweetbreads, directions for cooking, <a href="#Page_84">84</a></p> + + +<p class="index"><a name="T" id="T"></a>Table, how to set it, <a href="#Page_9">9</a>;<br /> + <span class="in1">for breakfast, <a href="#Page_10">10</a></span></p> + +<p>Tangerines, <a href="#Page_21">21</a>, <a href="#Page_38">38</a></p> + +<p>Tea, directions for making, <a href="#Page_190">190</a></p> + +<p>Toast, cream, milk, soft, <a href="#Page_56">56</a>;<br /> + <span class="in1">French, <a href="#Page_88">88</a>;</span><br /> + <span class="in1">anchovy with eggs, <a href="#Page_103">103</a></span></p> + +<p>Tomatoes, with eggs, <a href="#Page_97">97</a>, <a href="#Page_104">104</a>, <a href="#Page_115">115</a></p> + +<p>Tongue, scrambled with eggs, <a href="#Page_99">99</a></p> + +<p>Tripe, fried, <a href="#Page_85">85</a>;<br /> + <span class="in1">fricasseed, <a href="#Page_85">85</a>;</span><br /> + <span class="in1">à la Lyonnaise, <a href="#Page_85">85</a>;</span><br /> + <span class="in1">à la poulette, <a href="#Page_86">86</a></span></p> + +<p>Truce of God, <a href="#Page_5">5</a></p> + + +<p class="index"><a name="V" id="V"></a>Veal, minced with eggs, <a href="#Page_86">86</a></p> + +<p><span class="smcap">Vegetables</span>, one hundred and fifty ways to cook, <a href="#Page_373">373-422</a><br /> + <span class="in1">Artichokes, <a href="#Page_373">373</a></span><br /> + <span class="in1">Asparagus, <a href="#Page_373">373</a>, <a href="#Page_374">374</a></span><br /> + <span class="in1">Beans, <a href="#Page_375">375-380</a></span><br /> + <span class="in1">Beets, <a href="#Page_380">380</a></span><br /> + <span class="in1">Brussels sprouts, <a href="#Page_381">381</a></span><br /> + <span class="in1">Cabbage, <a href="#Page_381">381-384</a></span><br /> + <span class="in1">Carrots, <a href="#Page_385">385</a>, <a href="#Page_386">386</a></span><br /> + <span class="in1">Cauliflower, <a href="#Page_386">386-389</a></span><br /> + <span class="in1">Celery, <a href="#Page_389">389-391</a></span><br /> + <span class="in1">Corn, <a href="#Page_391">391-395</a></span><br /> + <span class="in1">Cucumbers, <a href="#Page_395">395</a></span><br /> + <span class="in1">Eggplant, <a href="#Page_395">395-398</a></span><br /> + <span class="in1">Hominy, <a href="#Page_398">398</a></span><br /> + <span class="in1">Lentils, <a href="#Page_398">398</a></span><br /> + <span class="in1">Macaroni, <a href="#Page_399">399</a>, <a href="#Page_400">400</a></span><br /> + <span class="in1">Mushrooms, <a href="#Page_400">400</a>, <a href="#Page_401">401</a></span><br /> +<span class="pagenum"><a name="Page_552" id="Page_552">[<span class="hidden">Pg </span>552]</a></span> + <span class="in1">Noodles, <a href="#Page_401">401</a>, <a href="#Page_402">402</a></span><br /> + <span class="in1">Okra, <a href="#Page_402">402</a></span><br /> + <span class="in1">Onions, <a href="#Page_402">402-404</a></span><br /> + <span class="in1">Parsnips, <a href="#Page_404">404</a>, <a href="#Page_405">405</a></span><br /> + <span class="in1">Peppers, <a href="#Page_406">406</a></span><br /> + <span class="in1">Rice, <a href="#Page_409">409</a>, <a href="#Page_410">410</a></span><br /> + <span class="in1">Salsify, <a href="#Page_410">410</a>, <a href="#Page_411">411</a></span><br /> + <span class="in1">Spaghetti, <a href="#Page_411">411-413</a></span><br /> + <span class="in1">Spinach, <a href="#Page_413">413</a></span><br /> + <span class="in1">Squash, <a href="#Page_414">414-415</a></span><br /> + <span class="in1">Sweet potatoes, <a href="#Page_407">407</a>, <a href="#Page_408">408</a></span><br /> + <span class="in1">Tomatoes, <a href="#Page_415">415-419</a></span><br /> + <span class="in1">Turnips, <a href="#Page_419">419</a>, <a href="#Page_420">420</a></span></p> + + +<p class="index"><a name="W" id="W"></a>Waffles, Blue Grass, <a href="#Page_180">180-181</a>;<br /> + <span class="in1">cream, <a href="#Page_181">181</a>;</span><br /> + <span class="in1">feather, <a href="#Page_181">181</a>;</span><br /> + <span class="in1">Georgia, <a href="#Page_181">181</a>;</span><br /> + <span class="in1">hominy, <a href="#Page_182">182</a>;</span><br /> + <span class="in1">Indian, <a href="#Page_182">182</a>;</span><br /> + <span class="in1">Kentucky, <a href="#Page_183">183</a>;</span><br /> + <span class="in1">Maryland, <a href="#Page_183">183</a>;</span><br /> + <span class="in1">plain, <a href="#Page_184">184</a>;</span><br /> + <span class="in1">rice, <a href="#Page_184">184</a>;</span><br /> + <span class="in1">corn-meal, <a href="#Page_184">184</a>;</span><br /> + <span class="in1">Swedish, <a href="#Page_185">185</a>;</span><br /> + <span class="in1">Tennessee, <a href="#Page_185">185</a>;</span><br /> + <span class="in1">Virginia, <a href="#Page_185">185</a></span></p> + +<p>Water, taken on rising, <a href="#Page_13">13</a></p> + +<p>Watermelon, served in slices, <a href="#Page_38">38</a></p> + +<p>Wheat, gruel, <a href="#Page_47">47</a>;<br /> + <span class="in1">cracked, <a href="#Page_49">49</a>;</span><br /> + <span class="in1">crushed with raisins, <a href="#Page_57">57</a>;</span><br /> + <span class="in1">cold cracked, <a href="#Page_57">57</a></span></p> + +<p>White oil-cloth, for protection, <a href="#Page_9">9</a></p> + + +<p class="index"><a name="Z" id="Z"></a>Zwieback, directions for serving, <a href="#Page_159">159</a></p> + + + + +<div class="blockquot"> +<p class="center xlrgfont padtop"><i>A Selection from the<br /> +Catalogue of</i><br /> +<br /> +G. P. PUTNAM’S SONS</p> + +<div class="figcenter" style="width: 35px;"> +<img src="images/mrcb02.png" width="35" height="32" +alt="Decoration" /> +</div> + +<p class="center lrgfont">Complete Catalogue sent<br /> +on application</p> + + + +<div class="bbox"> +<p class="center lrgfont"><i>Putnam’s Homemaker Series</i></p> + + +<p><i>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.</i></p> + +<div class="blockquot"> +<p class="center"><i>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.</i></p> + +<p class="center">Craftsman Bookcase free with each set. Wood of deep brown +shade, artistic in design, gold embossed. Useful and +ornamental.</p> +</div> + + +<p class="lrgfont u">1. What to Have for Breakfast</p> + +<p>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.</p> + +<div class="blockquot"> +<p>¶ “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.”—<i>Chicago Tribune.</i></p> +</div> + + +<p class="lrgfont u">2. Every-Day Luncheons</p> + +<p>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.</p> + +<div class="blockquot"> +<p>¶ “A helpful companion for any woman seeking to vary +her menus. The recipes are economical, in many cases new, +and in all cases practical.”—<i>The Congregationalist.</i></p> +</div> + + +<p class="lrgfont u">3. One Thousand Simple Soups</p> + +<p>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 +Purées and Bisques—50 Wine and Fruit Soups—50 Miscellaneous +Soups—Complete Index—376 Pages.</p> + +<div class="blockquot"> +<p>¶ “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.”—<i>Newark Advertiser.</i></p> +</div> + + +<p class="lrgfont u">4. How to Cook Shell-Fish</p> + +<p>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.</p> + +<div class="blockquot"> +<p>¶ “... 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.”—<i>Chicago Record-Herald.</i></p> +</div> + + +<p class="lrgfont u">5. How to Cook Fish</p> + +<p>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.</p> + +<div class="blockquot"> +<p>¶ “The directions are so full and explicit that they will +commend the book to any housekeeper.”—<i>San Francisco Chronicle.</i></p> +</div> + + +<p class="lrgfont u">6. How to Cook Meat and Poultry</p> + +<p>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.</p> + +<div class="blockquot"> +<p>¶ “Miss Green, whoever she may be, knows how to write +cook books. Merely reading over the recipes is enough to +make one hungry.”—<i>Cleveland Plain Dealer.</i></p> +</div> + + +<p class="lrgfont u">7. How to Cook Vegetables</p> + +<p>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.</p> + +<div class="blockquot"> +<p>¶ “Miss Green is indeed a passed mistress of the art of +cooking; her rules may always be relied upon in every way.”—<i>Providence +Journal.</i></p> +</div> + + +<p class="lrgfont u">8. One Thousand Salads</p> + +<p>Proper Salads and Others—Salad Dressings and Aspics—Salads +of Fish—Meat—Vegetables—Fruit—Egg—Cheese—Nut-Cheese +Dishes—Canapés—Sandwich Fillings—Complete +Index—415 Pages.</p> + +<div class="blockquot"> +<p>¶ 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.”</p> +</div> + + +<p class="lrgfont u">9. Every-Day Desserts</p> + +<p>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 Soufflés—50 Tarts—Complete +Index—525 Pages.</p> + +<div class="blockquot"> +<p>¶ “Whoever follows its laws will bring peace to her household +and kindly fame to herself.”—<i>Chicago Tribune.</i></p> +</div> + + +<p class="lrgfont u">10. Every-Day Dinners</p> + +<p>Eating and Dining—35 Canapés—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.</p> + +<div class="blockquot"> +<p>¶ “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.”</p> + +<p>¶ “Covers the whole subject in a complete and comprehensive +fashion.”—<i>Albany Argus.</i></p> +</div> + +<div class="centered"> +<table class="lrgfont bbox" summary="Contact information"> + <tr> + <td><i>Send for Illustrated Circular<br /> of Popular Books for<br /> the Household.</i></td> + </tr> +</table> +</div> +</div> +</div> + + + + +<div class="bbox"> +<p><b>Transcriber's Note</b></p> + +<p>Variable spelling is preserved as printed, eg cardamon, crême.</p> + +<p>The recipe for Braised Flank Steak, on page <a href="#Page_318">318</a>, 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.</p> + +<p>There seems to be a heading, <i>PUDDINGS</i>, missing from page <a href="#Page_492">492</a>, +immediately before the recipe for APPLE PUDDING. The omitted heading +has not been added.</p> + +<p>There may be a heading missing from the beginning of +page <a href="#Page_516">516</a>, immediately before the recipe for APPLES À LA NINON. The +preceding pages covered tarts. From the index listings, it seems that +page <a href="#Page_516">516</a> is the start of a collection of 'miscellaneous' dessert +recipes. The omitted heading has not been added.</p> + +<p>On page <a href="#Page_535">535</a>, the index lists simply 'Raspberry' for the recipe for +Raspberry tea-cake on page <a href="#Page_467">467</a>. This is preserved as printed.</p> + +<p>Minor punctuation errors have been repaired.</p> + +<p>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.</p> + +<p>The following typographic errors have been repaired:</p> + +<div class="blockquot"> +<p>Page <a href="#Page_20">20</a>—Canteloupe amended to Cantaloupe—"Melons, Musk, Water, +Cantaloupe ... July 15 to October 15."</p> + +<p>Page <a href="#Page_56">56</a>—Drip amended to Dip—"Dip crisp slices of toast for a moment +..."</p> + +<p>Page <a href="#Page_207">207</a>—acccording amended to according—"Prepare according to +directions given for Apricot Salad, ..."</p> + +<p>Page <a href="#Page_216">216</a>—parsely amended to parsley—"Roll in very finely minced +parsley, ..."</p> + +<p>Page <a href="#Page_254">254</a>—choppped amended to chopped—"One cupful each of chopped +onion, carrot, celery, ..."</p> + +<p>Page <a href="#Page_264">264</a>—thoroughy amended to thoroughly—"When thoroughly blended, +add two cupfuls of cold milk, ..."</p> + +<p>Page <a href="#Page_362">362</a>—add amended to a—"... thicken with browned flour and a little +butter cooked together ..."</p> + +<p>Page <a href="#Page_408">408</a>—minues amended to minutes—"... and bake for twelve or +fifteen minutes."</p> + +<p>Page <a href="#Page_451">451</a>—whites amended to white—"Garnish with white grapes, ..."</p> + +<p>Page <a href="#Page_470">470</a>—woy amended to way—"Pears or other fruits may be used in +the same way."</p> + +<p>Page <a href="#Page_491">491</a>—omitted 'a' added—"... with a pint of milk, two eggs +well-beaten ..."</p> + +<p>Page <a href="#Page_501">501</a>—mintues amended to minutes—"... and bake for twenty minutes +in a moderate oven."</p> + +<p>Page <a href="#Page_506">506</a>—slowy amended to slowly—"Cook slowly for an hour two-thirds +cupful of sago ..."</p> + +<p>Page <a href="#Page_521">521</a>—marmalde amended to marmalade—"... spread with jelly-jam, +or marmalade, roll up, ..."</p> + +<p>Page <a href="#Page_528">528</a>—curraut amended to currant—"Strawberry or currant juice may +be used in the same way."</p> + +<p>Page <a href="#Page_529">529</a>—stiffy amended to stiffly—"... fold in the stiffly beaten +whites of four eggs."</p> + +<p>Page <a href="#Page_534">534</a>—470 amended to 469—"<span class="smcap">Desserts</span> +... <span class="smcap">Miscellaneous</span> ... Apple charlotte, 469"</p> + +<p>Page <a href="#Page_541">541</a>—318 amended to 319—"<span class="smcap">Meat +and Poultry</span> ... <span class="smcap">Beef</span> ... Steaks, various varieties of, 316-319"</p> + +<p>Page <a href="#Page_546">546</a>—433 amended to 432—"<span class="smcap">Salads</span> +... <span class="smcap">Dressing</span> ... Mayonnaise, 432"</p> +</div> + +<p>Alphabetic links have been added to the index for the convenience of the reader.</p> +</div> + + + + + + + + +<pre> + + + + + +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-h.htm or 37680-h.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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Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. + + +</pre> + +</body> +</html> diff --git a/37680-h/images/mrcb01.jpg b/37680-h/images/mrcb01.jpg Binary files differnew file mode 100644 index 0000000..2ecb3d1 --- /dev/null +++ b/37680-h/images/mrcb01.jpg diff --git a/37680-h/images/mrcb02.png b/37680-h/images/mrcb02.png Binary files differnew file mode 100644 index 0000000..96ed486 --- /dev/null +++ b/37680-h/images/mrcb02.png 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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