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diff --git a/37680-h/37680-h.htm b/37680-h/37680-h.htm new file mode 100644 index 0000000..2fcdfda --- /dev/null +++ b/37680-h/37680-h.htm @@ -0,0 +1,22396 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of The Myrtle Reed Cook Book, by Myrtle Reed. + </title> + <style type="text/css"> + p {margin-top: .75em; text-align: justify; margin-bottom: .75em;} + p.break {margin-top: 2em;} /* thought breaks */ + + h1 {text-align: center; clear: both; font-weight: normal; margin-top: 3em; letter-spacing: .075em;} + h2,h3,h4 {text-align: center; clear: both; margin-top: 2em;} + + div.centered table {margin-left: auto; margin-right: auto;} + + body {margin-left: 10%; margin-right: 10%;} + + a {text-decoration: none;} + + img {border: none;} + + em {font-style: italic;} + + .hidden {display: none;} + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; left: 92%; font-style: normal; font-variant: normal; font-size: smaller; text-align: right;} /* page numbers */ + + .blockquot{margin-left: 8%; margin-right: 8%;} + + .bbox {border: 2px black solid; padding: 1em; margin-top: 3em; margin-bottom: 3em;} + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .u {text-decoration: underline;} + + .dropcap {float: left; width: auto; padding-right: 3px; font-size: 350%; line-height: 83%;} + /* Plain dropcaps */ + + .figcenter {margin: auto; text-align: center; padding-top: 3em; padding-bottom: 3em;} + + .cpoem1 {width: 24em; margin: auto;} + .cpoem2 {width: 30em; margin: auto;} + .cpoem3 {width: 32em; margin: auto;} + .poem {margin-left:10%; margin-right:10%; text-align: left;} + .poem br {display: none;} + .poem .stanza {margin: 1em 0em 1em 0em;} + .poem span.i0 {display: block; margin-left: 0em; padding-left: 3em; text-indent: -3em;} + .poem span.i1 {display: block; margin-left: 1em; padding-left: 3em; text-indent: -3em;} + .poem span.poet {display: block; margin-left: 14em; padding-left: 3em; text-indent: -3em;} + + .tdl {text-align: left; vertical-align: top;} /* left align cell */ + .tdlp {text-align: left; vertical-align: top; padding-right: 2em;} /* left align padded cell */ + .tdr {text-align: right; vertical-align: bottom;} /* right align cell */ + .tdlsc {text-align: left; vertical-align: top; font-variant: small-caps; padding-right: 2em;} /* left align cell small caps font */ + + .xlrgfont {font-size: 200%;} + .lrgfont {font-size: 120%;} + .smlfont {font-size: 80%; font-variant: small-caps;} + + .padtop {padding-top: 3em;} + .padbase {padding-bottom: 3em;} + + .gap {padding-left: 1em; padding-right: 1em;} /* for spacing */ + .gap1 {padding-left: 1.35em; padding-right: 1.35em;} /* for spacing */ + + .index {padding-top: 2em;} /* spacing for individual letters */ + + .in1 {margin-left: 1em;} + .in2 {margin-left: 2em;} + .in3 {margin-left: 3em;} + + </style> + </head> +<body> + + +<pre> + +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.) + + + + + + +</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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