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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..85b28d5 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #68909 (https://www.gutenberg.org/ebooks/68909) diff --git a/old/68909-0.txt b/old/68909-0.txt deleted file mode 100644 index f27726b..0000000 --- a/old/68909-0.txt +++ /dev/null @@ -1,5049 +0,0 @@ -The Project Gutenberg eBook of The Auxiliary cook book, by Various - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: The Auxiliary cook book - -Author: Various - -Release Date: September 4, 2022 [eBook #68909] - -Language: English - -Produced by: David E. Brown and the Online Distributed Proofreading Team - at https://www.pgdp.net (The New York Public Library's - Digital Collections) - -*** START OF THE PROJECT GUTENBERG EBOOK THE AUXILIARY COOK BOOK *** - - - - - - THE AUXILIARY - COOK BOOK - - [Illustration] - - PRICE, FIFTY CENTS - - [Illustration] - - PUBLISHED BY - THE AUXILIARY SOCIETY OF THE HEBREW SHELTERING - GUARDIAN SOCIETY OF NEW YORK - ORPHAN ASYLUM - 1909 - - - - -_As the tender bud requires the sunshine, air, and water for its -development, so the child, to unfold all its powers and inborn -faculties, requires the sunshine of kindness and sympathy, an -atmosphere of love and a rich spiritual and physical nourishment. Who -can administer all these elements so essential for the blossoming of -the child’s soul more tenderly than a mother? And where an inscrutable -destiny has taken her away, those who stand in her place must be -inspired with her deep love and affection, her tender heart and her -keen vision into the child’s being._ - - _LUDWIG B. BERNSTEIN, PH.D._ - - - - -INTRODUCTORY - - -This valuable Cook Book is the product of the zeal and energy of the -ladies comprising the Auxiliary of the Hebrew Sheltering Guardian -Society of New York Orphan Asylum, who have labored in a noble cause -for the benefit of their Cottage Fund. In compiling this work the -members have exercised the greatest care in contributing their best and -tried recipes, and have attached their signatures thereto. - -The Household Hints will form a valuable addition to every home. - -The Committee extend their sincere thanks to those who have co-operated -with them and so kindly contributed toward this work. They have -rendered their best efforts to insure the success of this undertaking, -and they trust that their patient endeavors have produced a volume -which will prove, as they are confident it will, to be of great value -in every household. - - MRS. H. J. SOWER, - _Chairman of Cook Book Committee_. - - “BLESSED IS HE WHO CONSIDERETH THE ORPHAN.” - - - - -CONTENTS - - - PAGE - - SOUPS, 9 - - FISH, 13 - - POULTRY AND GAME, 20 - - MEATS, 24 - - HOUSEKEEPER’S TIME-TABLE, 28 - - VEGETABLES, 30 - - ENTRÉES, 36 - - SALADS, 44 - - SAUCES, 49 - - PUDDINGS, 54 - - DESSERTS, 59 - - BROMANGELON, 63 - - PIES AND PUFF PASTE, 66 - - PASSOVER DISHES, 69 - - BREAD, FRITTERS, ETC., 71 - - CAKES, 76 - - ICINGS AND CAKE FILLINGS, 90 - - ICES, 92 - - PICKLES, PRESERVES, ETC., 95 - - SANDWICHES, 100 - - BEVERAGES, 104 - - CANDY, 107 - - MENUS, 109 - - HOUSEHOLD HINTS, 113 - - - - -THE AUXILIARY COOK BOOK - - - - -SOUPS - - -DIRECTIONS FOR SOUPS - -Iron, agate, or porcelain kettles should be used for making soups. -Meats for soups should be put to cook in cold water, boiled gently, and -the required quantity of salt added at first, to extract the juices -of the meat and cause the scum to rise. Allow one quart of water, -one teaspoon salt for each pound of meat. Remove all scum carefully -before vegetables are added. All grease should be removed before the -vegetables are added. It is well to cook meat the day before the soup -is wanted, that the grease may be cooled and removed easily. Grease may -be easily removed from hot soup by adding a little cold water. - - _Miss Ray Mayer_ - - -GUMBO SOUP - -Have bouillon quantity required for family. Take giblets, end of wings, -and necks of poultry. Then add sliced gumbo, also one tomato, one or -two Chili peppers. Stew all this for a few moments, then add little by -little bouillon, and let boil one and one-half hour. Serve soup with a -bowl of dry rice. - - _E. L. S._ - - -MOCK BISQUE SOUP - -One good lump of butter, one big tablespoon flour; let this brown. Add -milk as much as is needed for soup. Now take one can of tomatoes; boil; -pass through a colander; season with salt and pepper, and sweeten with -a pinch of soda; before serving, mix with milk. - - _E. L. S._ - - -OX-TAIL SOUP - -Two pounds of beef and two ox tails, one large onion, celery, two -carrots, one turnip and parsley; boil in one gallon of water for three -hours, slowly but steadily; season, strain. You may then add noodles, -rice, or any other thing you like, such as peas, dumplings, etc. - - _Mrs. Jake Brown_ - - -JULIENNE SOUP - -Cut carrots and turnips into quarter-inch pieces the shape of dice, -also celery into thin slices, asparagus tips, peas, and string beans -cut into small uniform pieces. Cover all this with water and season -well with salt and pepper; let cook until tender. In another saucepan -have your soup stock to boiling-point, to which add the cooked -vegetables; more seasoning if necessary. Serve hot. - - _Mrs. H. J. Sower_ - - -RICE SOUP - -May be made with either beef or mutton stock, also by adding all kinds -of vegetables. Boil one-half cup of rice in double boiler. Strain the -soup; add the rice and let boil one-half hour longer. - - _Mrs. Greenberg_ - - -TOMATO SOUP - -One can tomatoes, one teaspoon celery salt, one teaspoon salt, sprig of -parsley, one pint hot water, one onion, one-fourth cup butter, one and -one-half tablespoon flour, one teaspoon sugar, cup milk. Boil tomatoes -with onion and water twenty minutes; heat butter and flour together; -add milk while hot; strain tomatoes into hot milk and flour; then add -all the other ingredients. Serve with croutons or rice. - - _Mrs. Shipley_ - - -OYSTER SOUP - -Take as much milk as you want soup. Let come to a boil; stir in -one-half cup of fine cracker meal, add one quart of fresh oysters, a -lump of butter. Let come to a boil but once. Then remove from the fire; -season with salt and pepper; serve with oyster crackers. - - _Mrs. Haines_ - - -CREAM TOMATO SOUP - -One-half can tomatoes, a piece of butter the size of an egg, one-half -teaspoon of saleratus or soda, two tablespoons of cracker meal, salt to -taste. Boil tomatoes one-half hour; strain; then put on the fire, add -the butter, cracker meal, and soda. Heat one cup of milk to each plate -of soup, which pour into the tomatoes; after the soda sizzles add salt -to taste. - - _Mrs. Max Kohn_ - - -NOODLE SOUP - -Have your soup boiling, put in desired quantity of GOODMAN’S noodles, -and boil for ten minutes uncovered. - - -EGG BALLS FOR SOUP - -Boil five eggs till hard, that is, about twenty minutes, and then put -them in cold water. Peel, cut the whites in rings, mash the yolks with -two raw yolks, add one-half a teaspoon of salt, a few drops of onion -juice, a dash of cayenne. Form into small balls like marbles, and drop -into boiling soup two minutes before the soup is taken off the fire; -add also the rings made from the whites of the eggs. - - _Mrs. A. Herz_ - - -SUET BALLS FOR SOUP - -Have half a cup of suet finely chopped and freed from skin. To this add -one-half teaspoon of salt, pepper as you wish, and half a cup of flour. -Mix and add ice water, a few drops at a time, while you stir. When you -have a stiff paste, not wet and soggy, but merely sticking together, -form in little balls like small marbles, drop in boiling soup, and cook -from five to seven minutes before serving. - - _Mrs. A. M. Solomon_ - - -MEAT BALLS FOR SOUP - -One pound fine-chopped meat; add two eggs, salt, pepper to taste, one -onion chopped fine, parsley, bread crumbs to keep together; fry; strain -soup, and put in balls before serving. - - _Miss Ray Mayer_ - - -BREAD FINGERS FOR SOUP - -Cut off the crusts of stale slices of bread, cut the bread in fingers -about four inches long and three-quarters of an inch wide; lay in a -dripping-pan and toast a golden brown in a moderate oven. - - _R. I. F._ - - - - -FISH - - -THINGS WORTH KNOWING ABOUT FISH - -Fish that has white flesh requires about ten minutes to the pound in -boiling and fifteen minutes in baking. - -The old idea that fish is a “brain” food was long since proved to be -without foundation, but it has not yet been proved that an overdiet of -fish does not lead to skin troubles. - -Never buy a fish that has dull eyes, white gills, or soft, spongy -flesh. When a fish is fresh, the eyes are bright, the gills red and -the flesh firm and odorless. Lobsters and crabs, if alive, should be -lively, or, if boiled, the lobster’s tail should be tight against the -body, not hanging limp. - -The proper cooking of fish is not a simple matter; if it is underdone -it is uneatable, while overdone fish is tough and tasteless. The -cooking of a fish depends upon the size, kind, the nature of the water -from which it was taken, its character and the character of the water -in which it is cooked. - - _H. J. S._ - - -SOAKING SALT FISH - -By bad soaking the fish is sometimes spoiled, made flabby and -tasteless, and voted a failure, when, if properly cooked and treated, -it would be appetizing. Use cold water or milk, and keep while soaking -in a cool place. - - _Mrs. H. A. S._ - - -BROILED MACKEREL - -Follow the directions for soaking given in the foregoing recipe. Wipe -the fish dry; brush it lightly with olive oil; lay it on the broiler -with skin side up first, then broil quickly. Lay on a hot platter, -squeeze one-half lemon over it and send it to the table at once. A -few sprigs of watercress or crisp red radishes go well with broiled -mackerel. - - _Mrs. E. F. Jones_ - - -CODFISH BALL - -One cup of soft boiled potatoes mashed while hot and fresh into half -a cup of shredded codfish. Fish and potatoes should be well mashed -together, seasoned with one tablespoon of butter and a beaten egg, -dropped into a pan of boiling-hot lard or fat, and fried until a -delicate brown. When lifted from fat, they should drain a moment on -brown paper and go to the table hot. - - _Mrs. A. Cooper_ - - -CODFISH SPANISH STYLE - -One tablespoonful oil, onions, parsley, a little flour, tomatoes and -Chili. Fry this all together; add enough water to make as much gravy as -you wish; season to taste; add codfish and let boil until tender. - - _E. L. S._ - - -SCHARF FISH - -One kitchen spoonful of lucca or olive oil. Let same get very hot; add -a chopped onion; let brown; then add two tablespoonfuls of flour; also -brown this. Now slowly stir in three cups of cold water so as not to -lump. When this is stirred smoothly add chopped parsley, one toe of -garlic, salt, pepper, and a large tomato cut in quarters. Now add your -sliced fish and let boil until tender. Serve cold. - - _Mrs. H. A. S._ - - -FISH AU GRATIN - -Trout, blue, or any whole fish may be used. Have onion, garlic and -parsley chopped finely together. Line bottom of dish with cracker -crumbs, parsley, etc.; put your fish in dish and repeat the parsley, -crumbs, etc. Then pour over this one cup of white wine or sherry, one -cup of bouillon, pepper, salt, one tablespoon of Worcestershire sauce; -put small pieces of butter on top. Bake in hot oven from thirty to -forty minutes. Before serving garnish with round slices of lemon and -finely chopped parsley. - - _Mrs. H. A. S._ - - -MACKEREL WITH HACHEE SAUCE - -Cut fresh mackerel in pieces about three inches square; flatten with -a wet knife; place in buttered pan, season with salt, pepper, and a -little lemon juice. Cover with buttered paper, bake ten minutes. Sauce: -Mix a teaspoon each of hashed mushrooms, small onions and parsley in -a cup of vinegar with cayenne pepper; heat until vinegar is almost -absorbed, then add four tablespoonfuls of soup stock and the chopped -mushrooms. Boil gently; add a tablespoonful capers, two chopped -gherkins; simmer until thick as rich cream, and lastly add a wine-glass -of sherry. - - _Mrs. Oppenheimer_ - - -FILET OF SOLE À LA MOUQUIN - -Thoroughly wash and pick over a pound of spinach, put it over the fire -with no more water than clings to the leaves and cook for ten minutes. -At the end of that time drain the spinach and chop it fine. Have ready -thin filets of flounders, halibut, or whitefish. Cover them with -acidulated warm water--a slice of lemon in the water is all that is -wanted--and add a slice of onion, a sprig of parsley and a bit of bay -leaf. Simmer for ten minutes and drain. Put the minced spinach into the -bottom of a buttered baking dish, arrange the filets on it, cover with -a cream sauce to which a tablespoonful of grated cheese has been added, -and brown in the oven. - - _Mrs. Sam Moss_ - - -FILETS OF HADDOCK - -A medium-sized fish is bought and cut in filets. Then it is washed, -dried, cut into strips, and covered for an hour with salt, pepper, -minced parsley, olive oil, and a teaspoonful of anchovy sauce. At the -end of that time the fish is rolled in flour, then is brushed with -beaten egg, dipped in bread crumbs and rolled into little rolls tied -with a thread. The rolls are then fried in deep fat. The fish is served -with slices of lemon sprinkled with parsley. - - _Mrs. H. Moss_ - - -OYSTER CANAPÉS - -One cup cream, four tablespoonfuls bread crumbs, one tablespoon butter, -one pint of oysters, paprika, a little nutmeg and salt. Boil the -cream, add the bread crumbs, then the butter. Chop the oysters fine; -add oysters, then season, add a little chopped parsley. Serve hot on -buttered toast with olives and a little gherkin. - - _Mrs. Joe Newman_ - - -LOBSTER À LA AMERICAINE - -Boil live lobster (that has been thoroughly washed) in the following -for forty minutes: two quarts water, parsley, onions, thyme, one bay -leaf, pepper, salt. Remove lobster, separate it, leaving meat in shell. -Chop one onion, one bay leaf, thyme, red pepper, garlic, parsley; melt -one tablespoon butter and cook the above chopped herbs until yellow; -thicken with flour, add enough water to make plenty of sauce, pepper, -and salt. Place lobster in this; cook twenty minutes. Serve on large -platter, very hot. - - _Mrs. L. S. Firetag_ - - -LOBSTER À LA NEWBURG - -Three lobsters, one-half cup sherry, one cup of cream, one -tablespoonful butter, yolks of three eggs. Boil live lobsters twenty -minutes in salt water; when cool pick out the meat, put it in the wine -and butter, and let cook three minutes, always stirring; then add -cream, and let scald; add salt, pepper and yolks of the eggs. - - _Mrs. D. Tim_ - - -DEVILED CRABS (FOR TWELVE) - -Pick twelve crabs or one can crab meat, one-half teaspoon salt, -one-half pint cream, one and one-half tablespoon butter, one tablespoon -flour, chopped parsley, a little cayenne. Put cream into double boiler; -when it is scalded add butter and flour after it has been rubbed -together till smooth; add parsley, then crab meat; fill shells, put -bread crumbs on top, with small piece of butter. Bake until light brown. - - _Mrs. Shipley_ - - -BROWN FRICASSEE OF OYSTERS - -Melt one-fourth cup of butter; in this cook two slices of onion, a -sprig or two of parsley, three slices of carrot and one-fourth of a -green pepper pod cut in strips until browned. In the meantime scald one -quart of oysters and drain carefully; cook one-third cup flour in the -butter with the vegetables until well browned; add one cup of oyster -liquor and one-half cup of cream. Stir constantly until the sauce -thickens, then strain over the drained oysters; let heat over boiling -water. Serve hot in ramequins. - - _Mrs. H. J. S._ - - -OYSTER OR LOBSTER COCKTAIL - -Cut the boiled lobster into cubes with a silver knife and for each -glass allow a tablespoonful of Chili sauce, a tablespoonful of tomato -catsup, a teaspoonful of lemon juice, two teaspoonfuls of horseradish, -and a few drops of Worcestershire sauce. Serve the lobster around the -glasses containing the sauce or in the sauce as preferred. Use low -cocktail glasses in cracked ice. - - _Mrs. Baum_ - - -DRY OYSTER STEW - -Take six to twelve oysters, cook them in one-half pint of their own -liquor, season with salt and white pepper and butter; cook for five -minutes, stirring all the time. Serve in bowls or soup plates. - - _Mrs. Marx_ - - -BROILED OYSTERS - -Dry a quart of oysters in a cloth; dip each oyster in melted butter -well peppered, then in beaten egg or in cracker crumbs; broil on a wire -broiler; from three to five minutes. Dip over each a little melted -butter. Serve hot with slices of lemon. - - _Mrs. Blum_ - - -ROAST CLAMS IN SHELL - -Roast in a pan over a hot fire or in a hot oven. When they crack open, -empty the juice into a saucepan, add the clams, with butter, pepper, -and a little salt. - - _Mrs. Hirsch_ - - -SOFT-SHELL CRABS - -Take out the sand-bags and pull out the spongy substance from the -sides. Wash and wipe dry; roll in cracker meal which has been seasoned, -then dip in a beaten egg. Then have a deep frying-pan ready filled with -seething hot butter, and fry brown. Serve very hot and garnish. - - _Mrs. Greenberg_ - - - - -POULTRY AND GAME - - -ROAST SNIPE - -After drawing and cleaning the birds fill each one with a piece of -well-buttered bread; season with salt and pepper. Fasten a piece of -bacon around each bird, catching it together. Place the birds in a -shallow pan, and almost cover with port wine. To this add a tablespoon -of butter. Baste every ten minutes. Bake one-half hour in a steady oven. - - _Mrs. Erlanger_ - - -BROILED QUAIL - -Dress and rinse the quail in cold water; wipe dry. Open them down the -back. Lay on a wire frame in shallow pan, with breast turned down. -Cook slowly in gas stove under the flame. Dissolve three tablespoons -butter in one-half cup water in a pie plate. When the quail are cooking -turn them in this butter every five minutes in order to baste and make -juicy. When cooked through turn the birds over and brown the breasts. -When finished pour melted butter over them, and season with salt and -pepper. Serve hot on buttered toast. - - _Mrs. Bauman_ - - -CHICKEN WITH RICE - -Procure a young fowl, prepare it as for fricasseeing and put it into a -pot, with a sliced onion, a red pepper cut into pieces and salt and hot -water enough to keep it from burning. Simmer the fowl slowly for about -an hour. Then turn in two cupfuls of canned tomatoes and cook very -slowly for another hour. At the end of that time add a cupful of rice -and cook slowly for three-quarters of an hour longer, until the chicken -is very tender and the rice done. Season with parsley minced very fine -and serve with the meat in the centre of a platter and the rice as a -border. Care must be taken to keep the rice from burning. Properly -seasoned, the dish is a very appetizing one. - - _Mrs. Silverman_ - - -CHICKEN CURRY - -Chop two large onions, fry in butter till brown; add a young chicken -which has been cut in small pieces, one tablespoon curry, three fresh -tomatoes or one cup canned tomatoes, salt and pepper to taste. Cover -and let simmer for one hour. Then add one cup milk; let boil up once. -Bank the rim of a platter with boiled rice and pour the curry in the -centre. - - _Mrs. Buxbaum_ - - -ROAST TURKEY - -Select a fat turkey, draw, singe, and wash it. Save the giblets; wash -and clean them and put them on in water to boil. Dress the turkey, -season with salt and pepper, and before placing in the oven pour over -it hot melted butter to close the skin. Pour in a little water and -roast about two and a half hours, basting frequently. - -Chop the giblets when tender. Brown a little butter and flour, add -salt, pepper, the chopped giblets and the water in which they have been -cooked. To this add the gravy in the roasting-pan and serve the whole -as a gravy. - - -ROAST GOOSE - -A goose should be prepared the same as turkey, only no butter should -be used as there is always a great deal of fat, most of which must be -removed from the pan before the water is added. - - -ROAST DUCK - -Ducks require the same treatment as geese. - - -POULTRY DRESSING - -Bread crumbs broken fine and seasoned with salt and pepper, onion -juice, and chopped parsley. For ducks and geese add a little sage. -Butter should be added to give smoothness. Add two well-beaten eggs and -mix thoroughly. - - -CHICKEN CASSEROLE - -Cut up the chicken in portions, using liver, gizzard, and heart also. -Have a stone casserole with a cover (or a good-sized covered saucepan). -Place in the bottom of the casserole a good-sized piece of butter, -with this add an onion or two cut in small pieces, one carrot, half a -turnip, a bit of parsley, a bit of celery top, which give a delicious -flavor. First put in butter, a few bits of the onion, and the pieces -of chicken; cook flat on the bottom of casserole for five minutes to -become a golden brown. After all the pieces are thus browned in turn, -add all the rest of the cut-up onion, carrot, turnip, etc., and let -cook for twenty-five minutes over a very slow fire. The slow fire -makes it tender, cook it in its own juices; pepper and salt each piece -of chicken before placing in casserole. Before serving add a glass of -white wine or sherry. Serve in the casserole. - - _Mrs. H. A. Siegel_ - - -PRESSED CHICKEN - -Cook a fowl in just water enough to keep it from burning until the -meat loosens from the bones. After it has cooled pick it to pieces and -mix the light and dark meat. Boil till hard two eggs; slice thin and -add to the picked up chicken. Boil down the water in which the chicken -was cooked till it fills a small teacup; add a little pepper, butter -and salt. Mix all with the picked up chicken; put in a mould or bowl; -put on a weight to press, and set in a cool place. When time to serve -tip the chicken on a platter and garnish with hard-boiled eggs and -watercress. - - _Mrs. Elizabeth Sower_ - - - - -MEATS - - -CROWN ROAST OF MUTTON - -In the centre of your crown roast lay chopped mutton or lamb well -seasoned and mixed with bread crumbs, one-third crumbs, two-thirds -meat; salt the roast and bake, basting often and allowing an hour and -a quarter to one and one-half hour. Serve with green peas and mashed -potatoes. - - _Mrs. Haines_ - - -BEEFSTEAK EN CASSEROLE - -Use two pounds of round steak cut one and one-half inches thick. Heat a -frying-pan, rub over the surface with fat from the meat. Fry steak on -both sides. Put the meat into the casserole; put in also twelve or more -each of carrots and turnips cut into shapes of marbles or balls; also -add one dozen small onions, nicely peeled, a tablespoonful of kitchen -bouquet, a generous pint of soup stock; cover and let cook gently for -one and one-half hours. After cooking one hour salt and add a little -more stock if needed. The vegetables may be browned in fat or butter -before putting in the casserole. - - _Mrs. H. A. S._ - - -FRICASSEE TRIPE - -To one pint of boiling milk or cream add one pound of boiled tripe -which has been cut into pieces one inch square, season with chopped -onion, one teaspoonful minced parsley, one-half teaspoon salt, pepper, -a little cayenne, three pieces of mace. Let simmer for fifteen minutes; -thicken with two tablespoonfuls of flour stirred into one tablespoon of -butter. Serve on thin toast. - - _Mrs. M. Steinberg_ - - -BAKED CALF’S LIVER - -Dust with flour two pounds of liver; leave liver whole. Lay in a deep -pan, season with pepper, salt, and chopped onion. Lay across the top -several slices of bacon, add two cups of tomatoes juice, with which -baste the liver while it is baking. Bake in a moderate oven until liver -is tender enough to pierce with a fork. Before serving squeeze the -juice of a lemon over the whole. - - _Mrs. H. Lang_ - - -KIDNEY STEW - -Wash very thoroughly two beef kidneys, remove the skin and fat. Cut in -thin slices and put in a quart of cold water. Parboil, throw out the -water, put in fresh water, and boil gently for two hours. Then season -with salt and pepper and thicken with flour to form a smooth gravy. -Serve on a platter surrounded by a wall of mashed potatoes or on pieces -of toast. - - _Mrs. Jonas_ - - -POT ROAST - -Rib, sirloin, or rump can be used. Have bone removed and meat rolled. -Put meat into a round-bottom pot. Brown the beef on one side, then on -the other. Then add one pint of boiling water, and a piece of suet; -salt when half done. Cover tight, cook tender. When done pour out the -liquor, and thicken with browned flour, a tablespoon or more stirred -into the gravy to which you may have to add more water. When thickened, -strain and add a little pepper. - - _Mrs. Roose_ - - -BROILED CHOP FOR INVALID - -French a rib chop by scraping the long part of the bone until all the -fat is removed. Lay on clean buttered paper the shape of the chop and -cut double, fold the paper over so as to form a case; place on a pan -and broil for six minutes. Serve at once. - - _Mrs. Sontheim_ - - -BURGEAU (FRENCH) - -With lamb, veal, or chicken, cut into small pieces all vegetables in -season, take potatoes, cut same as meat, put into pot and cover with -water, let boil three or four hours, then add can of tomatoes and same -of green peas, then let simmer one hour more. Thicken with a little -brown flour. - - _Mrs. Fragner_ - - -BEEF TONGUE WITH OLIVES - -Wash clean a tongue and let stand in boiling water for ten minutes. -Then put in a casserole without peeling, add different vegetables and -small pieces of salt pork. This may be left out if not desired. Salt -and cover with water, and one glass of white wine. Let cook gently for -two hours; now peel tongue, strain the sauce and thicken with flour; -return tongue to the gravy and ten minutes before serving add one pint -of pitted olives. - - _Mrs. H. A. S._ - - -BOILED TONGUE - -Wash a tongue well, rub with salt, then put on to boil; after boiling -ten minutes remove from fire, and take off the skin, put on again in -clear water and let boil slowly until tender. Season tongue with whole -allspice, pepper, also onions, a little vinegar to taste. When boiled -soft add thin slices of lemon and thicken with ginger snaps. - - _Mrs. Max Kohn_ - -When breading chops, cutlets or frying fish use A. Goodman & Son’s -Matzoth Meal. - - - - -HOUSEKEEPER’S TIME-TABLE - - -MEATS - -ROASTING OR BAKING - - Time. - Beef, ribs or sirloin, rare per pound 10 minutes - “ “ “ “ well done “ 12 “ - “ “ “ “ boned and rolled “ 12 “ - Round of beef “ 15 “ - Mutton, leg, rare “ 10 “ - Mutton, leg, well done “ 15 “ - “ loin, rare “ 10 “ - “ shoulder, stuffed “ 15 “ - “ saddle, rare “ 10 “ - Lamb, well done “ 15 “ - Veal, “ “ 20 “ - Pork, “ “ 30 “ - Turkey “ 15 “ - Fowls “ 20 “ - Chicken “ 15 “ - Goose “ 18 “ - Venison “ 15 “ - Filet, hot oven “ 30 “ - Ducks, tame entire time 45 to 60 “ - Ducks, wild, very hot oven “ 15 to 30 “ - Partridge “ 30 to 40 “ - Grouse “ 30 “ - Pigeons “ 30 “ - Braised meats “ 3 to 4 hours - Liver, whole “ 2 “ - - -BOILING - - Mutton per pound 15 minutes - Potted beef “ 30 to 35 “ - Corned beef “ 30 “ - Ham “ 18 to 20 “ - Turkey “ 15 “ - Chicken “ 15 “ - Fowl “ 20 to 30 “ - Tripe “ 3 to 5 hours - - -BROILING - - Steak, 1 inch thick 8 to 10 minutes - Steak, 1½ inch thick 10 to 15 “ - Mutton chops, French 8 “ - Mutton chops, English 10 “ - Spring chicken 20 “ - Quail 8 to 10 “ - Grouse 15 “ - Squabs 10 to 15 “ - Shad, bluefish, trout 15 to 25 “ - Small fish 5 to 10 “ - - -FISH - - -BOIL - - Halibut and salmon per pound 15 minutes - Bluefish and bass “ 10 “ - Cod and haddock “ 8 “ - - -BAKE - -Halibut, salmon, bass, bluefish, shad, etc., for one hour. - -Trout, pickerel, whitefish, etc., for one-half hour. - - _Mrs. H. J. Sower_ - - - - -VEGETABLES - - -MASHED POTATOES - -Peel potatoes of uniform size, cover with boiling water, and cook -until tender, salting the water in which they are cooked when the -potatoes are about half done. Drain off the water, then with a fork -or wire potato-masher beat to a fluff in the same saucepan in which -they have been cooked. When entirely free from lumps add for every -pint of potatoes about one-third of a cup of hot milk, a tablespoonful -of butter, and salt and pepper to season. Whip until as light as a -feather. Heap in a hot dish, but do not smooth the top; leave it -piled lightly. If necessary to keep hot for some time, set the pan -containing the potato in a saucepan of hot water, but leave uncovered -or cover lightly with a single fold of cheesecloth. Mashed potatoes -left over may be utilized in a variety of ways. To make potato pompon -take the potato up by spoonfuls and make into balls. Roll in beaten -egg, then in bread or cracker crumbs and fry like doughnuts in hot -fat. A little minced onion, parsley, or nutmeg may be mixed with the -potato if desired; or make a potato omelet by adding to a cupful of -mashed potatoes one cup of sweet milk, three eggs well beaten, a -tablespoonful of flour, and a little salt. Mix until smooth, turn into -a heated frying-pan, with a tablespoonful melted butter, and fry both -sides, turning when brown. Mashed potatoes left over may also be added -to shredded codfish for codfish balls, may be mixed with well-beaten -egg yolks made into flat cakes and fried in butter, or baked in a -buttered tin in the oven, or mixed with a little grated cheese, put -into ramequins or a buttered pudding-dish with a layer of cheese on top -and baked until brown. - - _Mrs. M. Harris_ - - -SCALLOPED TOMATOES - -Season one can tomatoes with one teaspoonful onions, chopped; two -dashes pepper, one teaspoonful salt. Begin by covering bottom of -baking dish with bread crumbs, spread with bits of butter and a layer -of tomatoes. Follow with a second layer of bread crumbs and tomatoes. -Cover the top with buttered crumbs and bake in oven until a light brown. - - _Mrs. Niprut_ - - -HASHED BROWN POTATOES - -Chop cold boiled potatoes and season them to taste with salt, pepper, -and a little onion juice. Put a couple of tablespoonfuls of drippings -in the frying-pan, turn in the potatoes, press them into a solid cake, -and cook them very slowly until they are covered on the under side with -a brown crust. Turn them out onto a plate with the brown side upward. - - _Mrs. Israel_ - - -SUCCOTASH - -Cut from the cob enough green corn to fill a pint measure; then take -two-thirds of a pint of Lima beans; let them stew in enough water to -cover them. When tender season with butter, pepper, and salt; if too -thin, thicken with flour. - - _Mrs. Solomon_ - - -SPINACH - -Pick over your spinach carefully and wash in several waters. Let boil -for fifteen minutes. Drain, then chop very fine; season with salt. Put -on a pan, add a little fat or butter, rub a teaspoonful flour in same, -add the spinach, also a little soup stock. Just before serving add the -beaten egg; garnish with hard-boiled eggs. - - _Mrs. Hirsch_ - - -GREEN PEAS - -If canned peas are used, heat, add a teaspoonful of sugar, some chopped -parsley and a teaspoonful flour to thicken, a piece of fresh butter. - - _Mrs. Frank_ - - -OYSTER PLANT - -Scrape the roots and lay in cold water at once; cut in thin slices; -put into a stew-pan with enough salt water to cover them. Stew until -tender. Pour off the water, add milk and let boil for ten minutes, add -butter, salt, and pepper, and thicken with flour. - - _Mrs. Ball_ - - -ROAST SWEET POTATOES - -Pare, cut lengthwise, salt, and put them around roast meat or poultry -of any kind. Roast three-quarters of an hour or until brown. - - _Mrs. Freedman_ - - -STEWED TOMATOES - -Let tomatoes cook slowly for ten minutes. Season with salt, pepper, a -lump of butter, and a teaspoonful of brown sugar. Do not allow them to -cook but a few minutes longer; if the sauce is too thin, thicken with a -little corn starch. - - _Mrs. Goodman_ - - -STEWED BEETS - -Boil first, then scrape and slice them. Put beets into a stewing-pan -with a piece of butter rolled in flour, some boiled onion and parsley -chopped fine, a little vinegar, salt, and pepper. Let stew one-quarter -of an hour. - - _Mrs. M. Cohen_ - - -BAKED BEETS - -Beets retain their sugar if baked instead of boiled. Turn with a knife -frequently, as fork allows juice to run out. Remove skin, slice, and -serve with butter, salt, and pepper on slices. - - _Mrs. M. Cohen_ - - -RICE AND OKRA - -Wash one quart of okra pods and slice. Then strain three-fourths of a -cup of canned tomatoes, pressing the pulp through a sieve. Put this all -into a pot with two cupfuls of meat stock, a large onion sliced, a red -pepper cut fine (remove the seeds), salt and white pepper. Let simmer -for three-quarters of an hour. In the meantime boil one cup of rice; -drain and dry the rice in the oven with the door open; add last one -tablespoon of powdered gumbo to the okra, turn around the rice, which -is heaped in a mound in the centre of a dish. - - _Mrs. Holtzman_ - - -MACARONI - -To cook GOODMAN’S macaroni properly have plenty of salted water -boiling, then boil the macaroni rapidly (uncovered) until tender, which -generally takes twenty to twenty-five minutes. Always put the macaroni -in boiling water and never add cold water while boiling. - - -BOILED MACARONI - -Break the package of GOODMAN’S macaroni in convenient lengths into a -deep vessel, nearly filled with boiled salted water. Boil till tender, -stirring occasionally from the bottom. When cooked, drain off the water -through a colander, then add one-half cup milk; place on the fire till -it boils, then stir in a little flour, add a piece of butter and serve. - - -MACARONI WITH MILK - -Boil GOODMAN’S macaroni in salted water for ten minutes, then drain and -blanch in cold water. Boil some milk and water in equal proportion, -then put in the macaroni, which should be just covered. If in boiling, -the liquid should diminish, add some warm milk. When done put in -saucepan with a little butter on top and put in the oven to brown. - - _Mrs. Grunthal_ - - -ITALIAN SPAGHETTI - -One tablespoonful of butter, one of flour, one teaspoonful of salt, -and one-quarter teaspoonful of pepper. When melted and mixed add -three-quarters cup of strained tomatoes and stir until smooth; add one -tablespoonful of meat juice and stir until dissolved. Put layer of -GOODMAN’S boiled macaroni (one-half pound in all), the sauce and grated -cheese in a heated dish and stand in open oven for five minutes. - - _Mrs. B. Smidth_ - - -NOODLES - -Have boiling water ready; put in the desired quantity of GOODMAN’S -noodles; allow to boil uncovered for ten minutes; drain through -colander. Shake well to allow all water to escape; then place in baking -dish, over top sprinkle matzoth meal and lumps of butter put in oven, -and slightly brown. Serve. - - _Mrs. F. Levy_ - - Rice should be boiled 30 minutes - Barley “ “ “ 2 hours - Asparagus “ “ “ ½ “ - Peas (in summer) “ “ “ ½ “ - Beans to stew “ “ “ 3 “ - Cabbage “ “ “ ½ “ - Potatoes “ “ “ ½ “ - Spinach “ “ “ 10 minutes - - _Miss Ray Mayer_ - - - - -ENTRÉES - - -MUSHROOM FRICASSEE - -Sauté three pounds of fresh mushrooms, a few at a time, in butter until -half done. Then cook a tablespoonful of flour in a tablespoonful of -butter, then add a cup of cream; when this comes to a boil, add the -mushrooms. Cook slowly for fifteen minutes; flavor with a tablespoon or -two of sherry or Madeira wine. - - _Mrs. Solomon_ - - -EGGS AU GRATIN - -Butter individual ramequins and put a layer of sliced hard-boiled eggs -into the bottom of each. Dot the top with dabs of butter and sprinkle -with grated cheese. Add another layer of eggs, butter, and cheese, and -so on, until the dish is filled. Sprinkle the top with buttered crumbs -and bake until they are brown--about ten minutes. - - _Mrs. H. J. Sower_ - - -CELERY AND OYSTERS ON TOAST - -Three stalks celery, one quart oysters (drain off some liquor). Cut -celery in small pieces, boil till tender in salt water. Let oysters -come to a boil; season to taste. Make a rich cream sauce, quite thick. -Mix all together, oysters, celery, and cream sauce (season). Fry slices -of bread in hot butter and serve on same. - - _E. L._ - - -CALVES’ BRAINS À LA VINAIGRETTE - -Wash the brains carefully in lukewarm water, rejecting all the small -membranes, then soak for an hour in cold water to which a tablespoonful -of vinegar and a good pinch of salt have been added. Then drop into -boiling water or veal broth, seasoned with a little onion and a blade -of mace. Simmer about eighteen minutes, drain, and serve with sauce -vinaigrette. This consists of the yolks of two hard-boiled eggs chopped -and pressed through a sieve, a tablespoonful chopped parsley, and a -tablespoonful chopped pickles, a teaspoonful shallot pressed through -a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls -olive oil, a teaspoonful salt, a teaspoonful dry mustard stirred in a -tablespoonful cold water, and a dash of pepper. Mix thoroughly in a -bowl and serve in a sauce-boat with the brains. - - _Mrs. Frank_ - - -MINCED CHICKEN ON TOAST - -Have ready slices of hot toast spread with butter and covered with a -well-seasoned mixture of minced chicken and mushrooms moistened with -a little white sauce. Cut the slices in rounds with a biscuit-cutter, -and on each place a poached egg that has also been cut round. Over -the whole turn a cream sauce thickened mainly with the yolks of eggs. -For the sauce cook together a level tablespoonful of flour and a -tablespoonful of butter, and add a cupful of hot milk. When the sauce -is limpid stir in the yolks of two eggs. Season with salt and pepper. - - _Mrs. Leon E. Weill_ - - -CHICKEN TIMBALES - -Take the white meat of a chicken and chop very fine; use a little cream -to dampen. Heat one pint of milk, add to this a small piece of butter, -thicken with flour, add the chicken, take from the fire, add cream, -a little bread crumbs, pepper, salt. Line the forms with truffles or -mushrooms, and fill with the mixture. Bake one-half hour. Serve with -either cream or tomato sauce. - - _Mrs. H. A. S._ - - -STUFFED PEPPERS - -One roasted chicken, one and one-half cup of cracker crumbs, one cup of -Edam cheese grated, one onion, six tomatoes, slice of butter, one can -mushrooms, one pint olives; chop all fine; season. Remove seeds from -twelve large peppers, then stuff. Bake slowly for one hour; serve hot -with potato chips. - - _Mrs. H. A. S._ - - -ENTRÉE SURPRISE - -Make a puff paste; roll out thin; fill with brains, oysters, shrimps, -or sweetbreads; fry in hot fat until a light brown; season meats first -before filling dough. Serve hot with slices of lemon. - - _Mrs. H. A. S._ - - -SCALLOPED TOMATOES - -Pare and slice some large tomatoes. Put in a pudding-dish, a layer of -bread crumbs, season with bits of butter, pepper, salt, and a little -sugar. Put on this a layer of tomatoes. Repeat the process until the -dish is nearly full with tomatoes on top. Strew with bread crumbs, -cover, and bake one and one-half hour. Remove cover and brown before -serving. - - _Miss Ray Mayer_ - - -TO CHOOSE AND PREPARE SWEETBREADS - -In picking out sweetbreads choose the larger, plumper, and fleshier. -Be careful that they are perfectly fresh; of all meats they stand -keeping least well. Rinse and put them in lukewarm water to lie fifteen -minutes, then cover with slightly salted cold water. The sudden change -of temperature blanches them. Cut the sweetbreads apart, cut out the -pipe, and take off the skin. They are now ready for creaming or other -cooking. - - _Mrs. J. I. Asch_ - - -CREAMED SWEETBREADS - -Carefully choose a pair of fresh sweetbreads, trim off their fat, and -follow the above directions for parboiling. Cut them in small pieces, -and simmer twenty minutes in only enough water to make a steam. -Then add a cup of rich milk, rub smooth a tablespoon of flour and a -tablespoon of butter; moisten with some of the milk from the saucepan, -add a pinch of salt; stir all together over a moderate fire until the -flour thickens. Serve with French peas. - - _Mrs. Sig. Sondheim_ - - -SWEETBREADS WITH OYSTERS - -Wash free from skin and pipes; blanch them according to directions in -foregoing recipe. Take three dozen oysters, three pair of sweetbreads. -Put the sweetbreads in a saucepan, add the liquor from the oysters, add -also two tablespoons of butter, and set to simmer till the sweetbreads -are done. When done pour in half a cup of cream into which a tablespoon -of flour has been stirred. Bring to a boil, drop in the oysters, and -heat through or until the edges curl. - - _Mrs. H. J. Sower_ - - -SWEETBREADS WITH TOMATOES - -Stew a quart of tomatoes. When they are cooked put through a sieve; you -will then have a thick sauce. Have your sweetbreads prepared according -to foregoing directions. Lay them in the tomato sauce, add salt, -pepper, and nutmeg to taste, and set over fire. As the sauce heats add -half a cup of butter into which you have stirred a tablespoon of flour. -Let the sweetbreads cook in a gentle simmer in the tomatoes about forty -minutes. Serve on buttered toast or without, as you prefer. - - _Mrs. M. Lichtenstein_ - - -FRICASSEED SWEETBREADS - -Cut sweetbreads into slices and let them simmer in rich gravy for -three-quarters of an hour. Add one well-beaten egg, two tablespoonfuls -of cream, and one teaspoonful of chopped parsley. Stir all together for -a few minutes and serve immediately. - - _Mrs. M. Cohen_ - - -WELSH RABBIT - -Put one pound of fresh American cheese cut in small pieces in the -chafing-dish over flame or hot-water pan. As it melts press and stir -with the back of a spoon. When nearly soft add two tablespoons of -butter, red pepper, salt, and mustard to taste; then add half a cup of -cream; stir until smooth. Add two well-beaten eggs, stir hard for a -moment. Put cover on the dish. Let mixture rest with flame turned on -for two or three seconds, then put out the flame; leave a few seconds -longer without stirring. Serve on buttered toast. Beer or ale may be -used instead of cream or eggs. - - _Mrs. H. J. Sower_ - - -FONDUE - -Mix together seven ounces of cheese cut fine, two ounces of rolled -cracker or bread crumbs, two ounces of softened butter. Pour over this -one pint of sweet milk which has come to a boil, and stir. Next add -yolks of three eggs beaten and a little salt. Keep warm till dissolved, -then add beaten whites of eggs stirred in lightly with a fork. Grease -a pudding-dish, pour the mixture into this. Bake twenty minutes in an -upper oven. Serve at once. - - _Mrs. J. Bauman_ - - -RAMEQUINS - -Beat three eggs into an ounce of melted butter, that is, butter should -be soft, not brown. Then add two ounces of grated American cheese. Bake -in small individuals and serve hot in ramequins. - - _Mrs. R. De Lue_ - - -SPANISH OMELET - -Add a little finely chopped onion, squares of tomatoes, and Chili -peppers cut in small pieces. Use as many eggs as wanted. Season to -taste. - - _Mrs. H. H. Dittenhoefer_ - - -JELLY OMELET - -Omelets spread with jelly, currant, grape, or crab apple are all tasty -and wholesome. - - _Mrs. F. Hurtig_ - - -STUFFED EGGS - -Boil six eggs hard; when cold cut in halves. Remove yolks. Cut a small -piece from the bottom so they will stand; put the yolks in a bowl, -mash into a paste, and season with salt, a pinch of cayenne, a little -mustard, a little sugar, vinegar, cream, and olive oil. Be careful not -to add too much vinegar. Fill the whites and pile on top. Serve on -crisp lettuce leaves with mayonnaise. - - _Miss H. Asch_ - - -EGGS À LA FRANÇAISE - -Make a cream sauce with a small piece of butter, a little flour, and -milk. Season well. Break an egg in a custard cup, pour the sauce over -the egg and sprinkle the top with grated Swiss cheese. Bake au bain -Marie in an even oven until a light brown. - - _Mrs. D. Strauss_ - - -EGGS WITH TOMATO SAUCE - -Melt three tablespoonfuls of butter. Cook in this two slices of onion, -a little parsley, and a small piece of green pepper. When browned -slightly add two tablespoons of flour. Cook until frothy. Add a cup of -tomatoes (cooked). Stir until it boils, then strain. Put one or two -tablespoonfuls of sauce in each ramequin. Break an egg over the sauce. -Cook in a hot oven for five minutes, or until the egg is set. Put a -little of the sauce kept hot over the eggs and serve at once. - - _Mrs. H. A. S._ - - -CHICKEN AND MUSHROOMS - -Melt two tablespoons butter. When hot add two tablespoons of chopped -onion and one-half can of mushrooms finely chopped. Let cook five -minutes, add one cup of milk into which one and one-half tablespoon of -flour has been stirred. Cook all together. When thick and smooth add -one cup of chicken meat, cut into small pieces or dice. Heat through, -season with salt and pepper. Serve on buttered toast or in ramequins. - - _Mrs. Strauss_ - - - - -SALADS - - -SUGGESTIONS FOR SALADS - -To keep the salad-oil cruet clear and sweet add a tablespoonful of salt -to a quart of oil. The oil will not taste of the salt, as the latter -will not dissolve but will sink to and settle at the bottom of the -cruet. - -In mixing salads the oil should be added first and thoroughly spread -before adding the other ingredients and mixing. - -Salads which are very moist and cooling--particularly cucumber--should -have an extra pinch of pepper added to counteract the chilling effect -on the eater’s stomach. - -Cold string-bean salad should have a double dose of vinegar, as beans -possess in great degree the nutritious and healthful food salts which -develop to perfection in acid. - -Whenever it is possible pure lemon juice should be substituted for -vinegar as being far more wholesome than the latter. - -Endive--the pale, cool, succulent, curly chiccory--salad should be -scalded and then chilled to make it more digestible for elderly folk, -children, or weak-digestioned invalids. - - -LOBSTER SALAD - -Remove the meat of a lobster, reserving the creamy fat adhering to -the body shell and coral. Shred the lobster with a silver fork. Cut -the tender white part of celery into pieces the same size, allowing -one-third as much as the amount of meat. Arrange the crisp leaves -of lettuce in an oval platter with the larger green on the outer -edge decorated with the claws. Mix the meat and celery with enough -mayonnaise to moisten and heap in the centre the coral, pounded and -passed through a sieve and mixed with remaining mayonnaise. Pile this -red dressing on top and put on ice. - - _Mrs. H. J. Sower_ - - -VEGETABLE SALAD - -Take cold vegetables which have been boiled, such as cauliflower, -asparagus, beans, peas, and potatoes; cut into small pieces, season -well with salt, paprika, and a little mayonnaise; serve on lettuce -leaves with mayonnaise; garnish with hard-boiled eggs; cut into -quarters and olives. - - _Mrs. M. Wolff_ - - -SARDINE SALAD - -Boil one-half a dozen eggs for half hour. Take from fire and let stand -in cold water until cold. Remove shells and cut in half; remove yolks, -put into a bowl, and rub to a cream; add one-fourth teaspoonful dry -mustard, dash of cayenne, salt, and a little lemon juice and twelve -sardines scraped fine, after removing skin and bone. Mix smooth and -fill empty shells or halves of eggs. Cover sides and bottom of salad -dish with crisp lettuce leaves and lay the half eggs on top with -mayonnaise in the centre. - - _Violet Sondheim_ - - -WALNUT SALAD - -With a silver fork rub a cream cheese and a tablespoonful of butter -to a paste, add salt and cayenne; if not soft enough, a little sweet -cream. Make into small flat balls; on each press the two halves of an -English walnut; lay on the white heart leaves of lettuce and put on -ice. On the instant of serving pour over French dressing and serve with -thin buttered bread which has been put in the oven and crisped. - - _Edna Asch_ - - -HERRING SALAD - -Two herring; skin and soak until salt is out; take meat off the bones; -cut into small pieces, with one cold boiled potato, one pickle, -one-half onion, one small apple, and a little chopped almonds. Mix well -one tablespoonful vinegar, a little water, sugar, pepper; pour into -salad and mix well. Dressing of salad: beat the milcher with a little -pepper, vinegar, and very little sugar; chop two hard-boiled eggs, the -white and yellow separate, and a little parsley. - - _Mrs. S. F. Breslauer_ - - -OYSTER SALAD - -Cook the oysters in their own liquor, allowing them to boil up but -once; then let get very cold, cut into small pieces (do not chop). Cut -up bits of celery and about one-half cup of capers; add same to the -cut-up oysters; mix all with mayonnaise. Serve on lettuce leaves with -mayonnaise spread on top; garnish with olives. - - _Mrs. H. J. Sower_ - - -OYSTERS IN GRAPE-FRUIT BASKETS - -Cut grape-fruit so as to form a basket with handle on one side. Scoop -out the pulp and clip edge into points with scissors. Place eight -small oysters in each basket and cover them with a sauce made of equal -portions of lemon juice, grated horseradish, tomato catsup, and speck -mustard. Place on shaved ice on plate and serve. - - _Mrs. M. Mathias_ - - -CABBAGE SALAD - -One head white cabbage chopped very fine, three hard-boiled eggs; add -two tablespoons salad oil, two teaspoons white sugar, one teaspoon salt -and one of pepper, one tablespoon made mustard, one teacup vinegar. - - _Miss Ray Mayer_ - - -COLD SLAW - -Cut out core of head of cabbage and chop it quite fine. For dressing -break two eggs into small saucepan. Put into them one heaping teaspoon -salt, one heaping teaspoon sugar, one small teaspoon mustard, two -dashes of pepper. Stir this together and beat the egg a little. Add -gradually (stirring all the time) a little less than one-half cupful of -vinegar. Stir all together. Put in double boiler and let come gradually -to a boil. Stir constantly; cook until quite thick. Take from stove. -Add dash of cayenne, pepper and one scant tablespoon olive oil, one -teaspoon butter, and one and one-half tablespoon rich milk or cream. -Stir all together. Pour over two full teacups of chopped cabbage and -mix. Celery makes a nice addition when sliced thin and mixed with -cabbage. Let stand few hours before serving. - - -TOMATO SALAD - -Strain one pint of tomato juice. Add one teaspoon salt, saltspoon -pepper, one teaspoon onion juice. To this add one-fourth box gelatine. -Put aside for half an hour to dissolve. Stir all together, put on -stove, let come to a boil, take off, and pour into small cups. Set it -in a cold place to harden. Arrange two or three small lettuce leaves -on a plate, turn the tomato jelly in the centre of the leaves, and use -French or any other dressing. - - -WALDORF SALAD - -Sour crisp apples cut in thin slices, finely chopped celery, blend -lightly with a fine oil mayonnaise; garnish with feathery tops of -celery and scatter with halves of English walnuts. - - - - -SAUCES - - -EGG SAUCE - -Boil two eggs from eight to ten minutes; lay in cold water. Now -chop egg very fine. Beat two heaping tablespoons of butter into one -tablespoon of flour and one teaspoon salt. When butter and flour are -well mixed pour over them a cup of boiling water. Cook two or three -minutes until flour thickens, stir in the chopped eggs, and serve. - - _Mrs. Stern_ - - -MAÎTRE D’HÔTEL SAUCE - -Beat three tablespoons of butter till it creams; add the juice of a -small lemon, salt, a dash of cayenne, three tablespoons of minced -parsley. This sauce is nice with either broiled chicken or fish. - - _Mrs. Jenny Lichtenstein_ - - -HOT HORSERADISH SAUCE - -In an earthen dish put four tablespoons of fresh grated horseradish, -four tablespoons of finely powdered cracker crumbs, add half a cup of -cream, a teaspoon each of sugar and salt, two dashes of pepper, two -teaspoons of vinegar, and one teaspoon of made mustard. Set over a -kettle of boiling water when you have stirred all together. Heat and -serve hot with plain boiled beef. - - _Mrs. Jonas_ - - -MAYONNAISE DRESSING - -Six eggs, one cup vinegar, juice of two lemons, two tablespoons of -mustard meal, one-half tablespoon of flour, two teaspoons sugar, -one-half teaspoon salt, one-fourth teaspoonful cayenne pepper, one cup -cream. Boil in double boiler, put in a mason jar. It will keep for -months. - - _Miss Ray Mayer_ - - -JELLY SAUCE FOR MEATS - -In an earthen saucepan melt over a slow fire a tumbler of some jelly, -either currant or grape. When it is melted and warm, stir in a -tablespoon of butter. Let all come to a boil, pour into a hot dish, in -which it is to be served, add a tablespoon of claret or red wine and -serve at once. This sauce goes well with mutton or lamb. - - _Mrs. Katz_ - - -SAUCE TARTARE - -After you have made a mayonnaise add a tablespoonful of chopped -cucumber pickles, a few capers, a few chopped olives. Stir or beat; if -too thick thin with a little vinegar, or lemon juice. - - _Mrs. I. Harris_ - - -BOILED MAYONNAISE - -Two eggs, ten tablespoons vinegar, one tablespoon water, two pinches -of salt, one-half scant teaspoon mustard, one and one-half teaspoons -sugar, one tablespoon oil; mix yolks with oil and other ingredients; -let boil; beat whites of eggs and mix. - - _Mrs. Shipley_ - - -TOMATO SAUCE - -Take one pint of canned tomatoes, add an onion well minced, one-half a -teaspoon of salt, a little pepper. Put together in a saucepan over the -fire. After cooking gently for twenty minutes add two tablespoons of -butter into which you have worked a heaping tablespoon of flour until -it has become smooth. Let it cook gently for a few minutes; rub through -a sieve or fine colander, and serve hot; nice for meats or fish. - - _Mrs. H. Kline_ - - -RUM SAUCE - -Boil one cup milk with one cup sugar; add one teaspoonful cornstarch -wet with cold milk. Just before removing from fire add one teaspoonful -rum. Serve hot. - - _Mrs. Wolff_ - - -FRENCH PUDDING SAUCE - -Four ounces of butter, one-fourth ounce brown sugar, yolk of one egg, -one gill of wine, nutmeg. Beat butter to a cream, stir in sugar, add -yolk and wine. Place on stove, stirring until it simmers. Grate nutmeg -over sauce before sending to table. - - _Mrs. Goldberg_ - - -FOAMING SAUCE - -Beat one-half cup of butter to a cream; add one cup of granulated sugar -and stir until it is white and foaming; just before serving pour over -it one cup of boiling water or milk; stir one minute; flavor to taste. - - _Mrs. Wolff_ - - -VANILLA SAUCE - -The whites of two eggs and yolk of one, one-half a cup of powdered -sugar, one teaspoonful of vanilla, three tablespoonfuls of milk. -Beat the whites of eggs to a stiff froth, next beat in the sugar and -then the yolk of the egg and the flavor. Serve immediately for light -puddings. - - _Mrs. A. Brown_ - - -CREAM SAUCE - -One-half a cup of butter beaten until very light, one cup of powdered -sugar, one-half a cup of cream. Set the dish in hot water and stir -until it is all creamy. It will only take a minute or two; flavor to -taste. - - _Miss Eva Sternberg_ - - -EGG SAUCE - -The whites of two eggs beaten to a stiff froth, one and one-half -cupfuls of sugar, four tablespoonfuls of sweet milk; flavor with -vanilla. - - _Mrs. Sternberg_ - - -CREAM SAUCE (COLD) - -Stir to a cream one cup of sugar and one-half cup butter, add one cup -cream (cold); flavor to taste. Stir well and set in a cool place. - - _Mrs. M. Cohen_ - - -LEMON SAUCE - -One cup sugar, one-half cup butter, one egg (beaten light), one lemon -(juice and grated rind), one-half cup boiling water. Cook in double -boiler until it thickens. - - -FRUIT SAUCE - -Two-thirds cup of sugar, one pint raspberries or strawberries, one -tablespoonful melted butter, one cup hot water. Boil all together, -slowly removing the scum as fast as it rises. Strain through a sieve. -To be eaten with dumplings or apple pudding. - - _Mrs. M. Cohen_ - - -CHEESE-SALAD DRESSING - -Work two tablespoonfuls of soft grated cheese until it is smooth. -Season with salt, paprika, and moisten thoroughly with vinegar and oil. -This is delicious on egg or lettuce salad. - - _Mrs. Goldberg_ - - - - -PUDDINGS - - -CARROT PUDDING - -One cup grated carrots, one cup grated potatoes, one-half cup butter, -one and one-half cup flour, two cups raisins or part currants, one -teaspoon cinnamon, one of cloves, one-half teaspoon nutmeg, one and -one-half teacup sugar, one teaspoon soda dissolved in the potatoes. Mix -above together, and put in a greased covered can to steam in hot water -for three hours. Serve with wine sauce. - - _F. Baron_ - - -PLUM PUDDING - -Three-fourths of a pound of chopped suet, one pound flour, one pound -dark brown sugar, one pound of raisins, one pound currants, one-half -pound citron cut fine, six eggs, tablespoon of allspice (ground), one -whole nutmeg (ground), one wine-glass of brandy or whiskey. Steam six -hours. This is large enough to serve for ten. Serve with hard or soft -sauce. - - _Mrs. M. N. Heckscher_ - - -DATE PUDDING - -One cup of brown sugar, one cup of suet minced finely, one cup of -fine bread crumbs, three eggs, one teaspoon salt, three-fourths -pound of dates chopped fine, one-half tumbler brandy or whiskey, two -teaspoonfuls cinnamon. Steam in a buttered mould for two hours. - - _Mrs. H. J. Sower_ - - -MACAROON PUDDING - -Two glasses of milk, one-fourth box of Cox gelatine. Boil together, -stirring yolks of two eggs beaten together with one-half cup of sugar. -Mix with the above. Boil ten minutes, stirring constantly. Take from -fire and add one teaspoon vanilla and the whites of two eggs beaten -stiff. Put in mould and drop in ten cents’ worth of macaroons (broken). -Serve with whipped cream. - - _Mrs. J. Levy_ - - -DELICIOUS PUDDING - -Take stale sponge-cake; slice. Put a layer of the cake in a -pudding-dish and put a teaspoonful of jelly or preserves on each piece -of cake, then another layer of cake. Repeat until dish is full, then -pour fresh berries of any kind over same. Make the following custard -and pour overall. Bake in a hot oven until light brown. Custard: Three -eggs, one-half cup of sugar, beat well; add one teaspoon vanilla, two -cups or more of milk. - - _Mrs. K. L. Simon_ - - -MARROW PUDDING - -Extract one-fourth pound marrow from marrow bones. Take this, add one -pound flour, a little water, one pinch salt, form a batter, which -divide into four very thin layers. Each layer to be separated by -fine-chopped apples, raisins, citron, cinnamon, chopped walnut, or -almonds, sugar, preserves, and juice of a lemon, according to taste. -Then bake in a moderate oven. If desirable, a chocolate icing may be -used on the top layer. - - _Mrs. M. Harris_ - - -STEAMED PUDDING - -One cup molasses, one cup suet, one cup brown sugar, one cup raisins, -one cup milk, one egg, one teaspoonful each of cinnamon, cloves, and -allspice, three cups of flour, two teaspoonfuls of baking powder, a -little salt. Steam three hours. Sauce: ten tablespoons milk, one-half -cup sugar, yolks of two eggs; put this in double boiler, and let boil -until it thickens. Beat whites of eggs and stir in custard just before -using; add two tablespoons brandy or any flavor you prefer. - - _Miss Ray Mayer_ - - -CABINET PUDDING - -Ten cents candied cherries, one cup chopped almonds, one tumbler claret -wine, one dozen macaroons, seven eggs, two tablespoons gelatine, sugar -to taste. Put claret on to boil; stir in yolks of eggs and sugar. Soak -gelatine in cold water about ten minutes and add all ingredients to -wine; add lastly beaten whites. Line dish with macaroons and cherries -and pour mixture over them. - - _Miss Ray Mayer_ - - -COTTAGE PUDDING - -One cup sugar, one cup of milk, one egg, a lump of butter the size -of an egg, one pint flour, salt, one heaping teaspoon of Royal -baking powder. Bake in hot oven. Sauce: one cup sugar, one egg, one -teaspoonful flour, a small piece of butter; mix, add boiling water, and -let come to a boil; flavor with vanilla. - - _Mrs. S. Newburger_ - - -STEAMED SUET PUDDING - -One-fourth of a loaf of stale bread soaked in water and squeezed dry, -one-fourth of a loaf crumbed, one-fourth pound suet chopped fine, one -cup seedless raisins, one cup of currants, one-half wine-glass whiskey, -two eggs, one-half pound brown sugar, one-fourth cup molasses, one -teaspoon cinnamon, one of allspice, enough flour to make it like a -ginger-cake dough; add teaspoon Royal baking powder, add fruits last, -dredged with flour. Boil three hours. Can serve with hard sauce or -brandy sauce. - - _Hattie Bondy_ - - -PLUM PUDDING - -One pound bread crumbs grated, one pound carrots grated, one pound -flour, one pound suet chopped fine, one pound raisins, one pound -currants, one pound brown sugar, one-half pound citron, one cup -molasses, one teaspoonful of all kinds of spices; mix with brandy and -water; salt to taste. Boil eight hours. - - _Eva Bernstein_ - - -APPLE TAPIOCA - -DURKEE’S FLAKE TAPIOCA. - -Soak one cup tapioca in one quart water over night. Cut up greening -apples into quarters and halves, fill dish; one cup sugar, flavor with -nutmeg or vanilla, one pinch of salt, mix in tapioca with this, and put -little bits of butter on top. Bake; serve with sugar and cream. - - _Miss Ray Mayer_ - - -FROZEN PUDDING - -Beat the yolks of three eggs with three-fourths cup of powdered sugar -to a cream; add the three whites stiffly beaten, one-half pint of sweet -cream whipped, two tablespoonfuls of rum, one-fourth pound of grated -macaroons; mix all together, put in a mould, and freeze. - - _Mrs. J. Muhlfelder_ - - -MOCHA ICE-CREAM PUDDING - -Yolks of two eggs, three-fourths cup of powdered sugar, one pint cream -whipped, five cents’ worth each of preserved cherries and pineapple -cut-up, one tablespoon of mocha essence; grate four macaroons, and -after the mixture is in form sprinkle same over top. Beat the eggs, -sugar, and mocha essence up light, stir in whipped cream and fruit; -freeze four hours. This is enough for a two-quart melon. - - _Miss Ray Mayer_ - - -ROTHE GRÜTZE - -Raspberries, currants; boil together, then strain through cheesecloth; -put back to boil with sugar to sweeten; thicken with cornstarch and let -stand to harden. - - _Mrs. Fragner_ - - - - -DESSERTS - - -SHERRY DESSERT - -Four eggs, powdered sugar to taste, three-fourths tumbler of sherry -wine, one-half pint of cream whipped, one-half pound macaroons. Beat -eggs, yolks and whites separately. To beaten yolks add sugar and -sherry. Cook this in a double boiler until thick, stirring constantly; -when thick let cool. Add whites of eggs beaten stiff, mix with yolks, -sugar and sherry, break macaroons and mix with above; flavor with -vanilla, sweeten to taste. Serve with whipped cream, flavored, on top. -This may be served in punch glasses with a cherry added to each glass. -Very rich dessert. - - _E. L._ - - -BLOW BALLS - -One pint of milk; when boiling stir in one cup of flour to thicken, -take from the fire; when cool add one tablespoon sugar, a little salt, -and five eggs to thin to a batter. Drop with teaspoon into hot fat or -butter; fry until a light brown. Serve with vanilla sauce or cream. - - _Mrs. H. A. S._ - - -STRAWBERRY CHARLOTTE - -Take eight lady-fingers, one quart strawberries, one-half pint -cream, two cups of sugar; mash one cupful of the berries, split the -lady-fingers, moisten with the juice of the crushed berries, and use -to line a serving-dish; place in the bottom of dish a layer of berries, -season with fine sugar. Whip cream to a froth, add a layer of it, then -another of the fruit and sugar, and so on, until all the fruit and -cream is used. Place on ice and serve very cold. - - _Mrs. S. F. Breslauer_ - - -FRUIT TAPIOCA - -Soak over night in cold water two tablespoons of small tapioca; next -morning drain and cook in a double boiler with four cups of boiling -water. Let boil until tapioca is transparent. Then add one-half -teaspoonful of salt, one pound of dates stoned, one cup of raisins -seeded, one-half pound figs, and one cup of sugar. Cook one hour and -fifteen minutes; lastly add one teaspoon vanilla; pour in a mould. Let -cool; serve with whipped cream. - - _Miss Violet Sondheim_ - - -RICE CREAM - -Boil ten ounces of rice for ten minutes, pour off the water, add one -quart and a half of fresh milk; cook slowly until rice is tender. -Reduce the rice to a pulp by beating or pass through a press. Dissolve -an ounce of gelatine in a little water, add to the rice; stir all -together. Place on fire, sweeten carefully. When mixed set to cool. -Then stir the beaten whites of two eggs, flavor with vanilla, sherry or -brandy; pour in a mould and chill for eating. - - _Mrs. M. Mathias_ - - -BAKED BANANAS - -Remove one side of peel from each banana and lay lengthwise in an -earthen dish, the exposed side up. Stick fruit with a fork; squeeze -over each banana a little lemon juice, and on each place one teaspoon -of sugar, a lump of butter, and a little grated nutmeg. Add a little -water in the bottom of pan to keep from burning, add one teaspoon -sherry to each banana. Bake half an hour in a moderate oven. - - _Mrs. J. Ottenberg_ - - -RASPBERRY SAGO - -Wash one-half pint of sago, cover with one and one-half pint cold -water; soak one hour. Cook in double boiler until sago is clear and -transparent. Have carefully picked red raspberries half filling a glass -dish. When the sago is cool pour over the raspberries. Set away to -cool. Serve with sugar and cream. Other fruits, such as strawberries, -peaches, etc., may be used in place of raspberries. - - _Mrs. F. L. Levy_ - - -ITALIAN CREAM - -Soak one-half box of gelatine in cold milk for one-half hour. Let one -quart milk come to a boil in double boiler. Beat yolks of eight eggs -and one and one-half cup of sugar together. When milk boils pour same -on eggs, sugar, and gelatine; return to boiler and let boil until it -begins to thicken; then pour this on the beaten whites. - - _Miss Ray Mayer_ - - -A DELICIOUS COMPOTE - -Make a rich syrup of sugar and water and add one spoonful of port wine, -and a few thin slices of lemon with the rind on; drop in pears that -have been peeled and quartered. When soft remove fruit, then add in -same syrup plums, when soft remove them, then add peaches, and when -soft turn all over fruit that had previously been cooked. Cool and -serve together. - - _Mrs. A. Kiersky_ - - -JUNKET - -Take two quarts of new milk and warm it until it is about blood heat. -Pour into a glass or china bowl. Stir into it two tablespoonfuls of -prepared rennet, two tablespoonfuls powdered loaf sugar, one small -wine-glass pale brandy. Let it stand until cold and eat with sugar and -rich cream. Half the quantity can be made. - - _Mrs. M. Cohen_ - - - - -BROMANGELON - - -FRUIT SALAD - -Dissolve one package of orange bromangelon in one pint boiling water. -Let cool to a thin syrup. Cut oranges shapes of tiny baskets. Scrape -out pulp of orange and use in salad, also one-half cup nuts and figs, -candied cherries, bananas, and pineapple if desired, all cut fine. Stir -all into the bromangelon, which has been partly congealed; place in -baskets. Serve with whipped cream. - - _Mrs. H. J. Sower_ - - -PINEAPPLE FRAPPÉ - -Dissolve one package lemon bromangelon in one pint boiling water. Let -cool to a consistency of a syrup, then whip with an egg-beater to a -consistency of whipped cream, add one teacup shredded pineapple and one -teacup candied cherries cut fine. Stir all together and congeal on ice -in mould; serve with macaroons. - - _Mrs. K. F. Soloman_ - - -MINT JELLY - -Dissolve one package of lemon bromangelon and juice of one or two -lemons to taste in one pint boiling water. Cool to consistency of -syrup. Add the strong tea of one cup of fresh mint, pour in individual -moulds, and set on ice to congeal. Serve with roast lamb. - - _Mrs. L. S. Rosenberg_ - - -CELERY SALAD - -Dissolve one package lemon bromangelon in one pint of boiling water; -when cool place on ice. Chop fine one cup of celery and one cup of -walnuts together. When bromangelon is of syrup thickness, pour into a -square pan the depth of one-half inch; on this place a layer of celery -and nuts. Fill the pan, alternating, having the bromangelon on top. Set -on ice to congeal. Serve with mayonnaise dressing. - - _Mrs. M. Levy_ - - -WINE BROMANGELON - -One package lemon bromangelon, one package orange bromangelon, one -pint boiling water, one pint Rhine wine, one pony glass cognac, -one-half pony glass fine Jamaica rum, a little cinnamon bark. Boil the -bark; with the water in which the bark has been boiled dissolve the -bromangelon. When perfectly dissolved add the wine, brandy, rum. Set -away to cool. - - _Mrs. H. Frauenthal_ - - -CHOCOLATE BROMANGELON WITH RICE - -Cook one teacup rice in steam cooker, sweeten, and season well; add -small piece of butter. Pour in mould or dish and let cool. Dissolve one -package chocolate bromangelon in one pint boiling water according to -directions on package; pour over rice when same begins to thicken. When -congealed serve with whipped or plain cream. The rice receives a very -delicious flavor from the chocolate. - - _Mrs. J. Silvester_ - - -CHOCOLATE BROMANGELON PIE - -One package of bromangelon (chocolate) dissolved in one pint of boiling -water. Cool, add one-half pint cream; whip with egg-beater; pour into a -baked pie crust and cover with whipped cream. - - _Mrs. E. F. Cohen_ - - -CHERRY HILL FRUTTI - -Dissolve one package of cherry bromangelon in one pint of boiling -water. When cooled to a thick syrup whip to a consistency of whipped -cream and add one cup of nut meats, figs and cherries cut fine. Stir -all together. Set on ice to congeal. Serve with cream and lady-fingers. - - _Mrs. D. Baum_ - - - - -PIES AND PUFF PASTE - - -PUFF PASTE - -One cup flour; mix in water with knife until about the consistency -of a soft pie dough; roll out; take suet and spread on with a knife; -fold dough, but first sprinkle with flour. Roll again, and spread with -butter quite thick; sprinkle flour, fold again and roll; then a fourth -time roll, and spread with butter; then roll and put in dish. - - _Miss Ray Mayer_ - - -PUFF PASTE - -One-half pound butter, one-half pound flour. Blend half the butter with -flour and mix thoroughly. Add one-half cup ice water. Dredge board with -flour and roll out mixture. When rolled add remainder of butter in -little pieces; fold and roll lightly and thin. Fold again and place on -ice four hours. - - _R. L. S._ - - -PIE CRUST - -One cup fat or butter, four cups flour; work fat well into the flour -until fine as sand; sprinkle over a teaspoonful salt, and bind together -with ice water. Water should be poured in slowly and carefully, and in -quantity only enough to work flour into a stiff paste. Handle lightly, -and when mixed roll out to a one-fourth inch thickness. - - _Miss Ray Mayer_ - - -PREPARING FRUITS FOR PIE - -Apples should be peeled, sliced thin, and sugared to taste before -being put in pie crust. Peaches should also be peeled and sugared. -Raspberries, strawberries, blackberries, cherries, and currants should -be dusted with flour as well as sweetened before being put in the -crust. Gooseberries and cranberries should be stewed and sweetened -before being put in the crust. To all fruits one to two tablespoonfuls -of water should be added. In the fruit pie use fruit generously; that -is, have plenty of the fruit filling, which wholesomely serves as an -antidote to the rich pastry. - - _Mrs. O. Newman_ - - -ORANGE PIE - -Grate two good-sized oranges (yellow pulp, all except the leathery -centre skin); add to this a cup of sugar, the yolks of three eggs, and -three tablespoons of thick cream. Bake with only one crust. Make a -meringue of the whites of the eggs beaten stiff with a little sugar; -spread over the pie and set in a moderate oven for a few minutes. - - _Mrs. Israel_ - - -PUMPKIN PIE - -One heaping cup pumpkin strained, one cup milk, one egg, a pinch of -salt, three-fourths teaspoon ginger, three tablespoons molasses, -three-fourths cup brown sugar. Mix ingredients and pour on partially -baked crust, then bake. - - _Miss Ray Mayer_ - - -LEMON MERINGUE PIE - -Stir one heaping teaspoon of flour into one cup of sugar. Into the -yolks of three eggs stir the juice and grated rind of a lemon; then -add the lemon and sugar and half a cup of cold water. Put in the crust -and bake. When baked cover with a meringue made of whites of the eggs -beaten with a little sugar. After putting on the meringue let the pie -stand a few minutes in a moderate oven. - - _Mrs. R. Kohn_ - - -COCOANUT PIE - -One-half cup desiccated cocoanut soaked in one cupful of milk, two -eggs, one small cupful of sugar, butter size of egg. This quantity -makes enough for one small pie. Nice with a meringue on top. - - _Mrs. M. Cohen_ - - - - -PASSOVER DISHES - -DISHES TO BE MADE OF A. GOODMAN & SON’S MATZOTH AND MATZOTH MEAL - - -MATZOTH SHALET - -Soak two matzoths, squeeze out, add one cup of sugar, cinnamon, sliced -apples, a few raisins, almonds, four eggs, one-half cup of matzoth -meal. Mix well, grease pan well, and on top of shalet put small pieces -of butter. Bake until light brown. - - _Mrs. A. Herz_ - - -MATZOTH BALLS - -Soak one or more matzoths according to amount of balls wanted; when -soft squeeze out. Now cut into small pieces or chop one small onion. -Let brown in one large spoonful of fat; then add your matzoths, which -have been squeezed out; remove from fire; add salt, pepper, two eggs, -and one-fourth cup meal. Mix well; when cold make into balls. - - _Mrs. H. J. Sower_ - - -MATZOTH CAKE - -Twelve eggs, separate them; take yolks of eggs, beat with one -tablespoon powdered sugar to each egg, one cup matzoth meal, one-half -cup chopped almonds, grated rind and juice of one lemon. After mixing -well, add the beaten whites of the eggs. Bake in a slow oven. - - _Mrs. S. Neuburger_ - - -MATZOTH PANCAKE - -Soak two matzoths in milk until soft, a little salt, four eggs. Mix -well. Fry in butter. - - -PANCAKE NO. 2 - -Take one cupful matzoth flour, mix with boiling water, four eggs, a -little salt. Fry in butter. - - _Mrs. Albert Soloman_ - - -FILLED MATZOTH KLOESSE - -Prepare a dough as for soup balls. Make round flat cakes with your -hands and fill with seeded prunes; place one flat cake over the filled -one; press edges firmly together and roll until perfectly round. Boil -them in salt water. Let water boil hard before putting in kloesse. Heat -goose fat, cut up an onion, and let brown; pour this over the kloesse -and serve hot. The kloesse are nice without any filling. - - _Mrs. H. J. Sower_ - - -MATZOTH FRITTERS - -Soak two or three matzoths in water, when soft squeeze out, add four -eggs, a pinch of salt, one-half cup sugar, one-half teaspoonful -cinnamon and one apple sliced very fine. Have your fat or butter very -hot and drop in a tablespoonful at a time to brown. They are very nice -served with any stewed fruits. - - _Mrs. H. J. Sower_ - - - - -BREAD, FRITTERS, ETC. - - -BOSTON BROWN BREAD - -One cake Fleischmann’s yeast, one and three-fourths pint water, two -cups graham flour, one-half cup sifted rye flour, two and one-half -cups sifted wheat flour, one and one-half cup sifted corn meal, one -tablespoonful butter, one teaspoonful salt, three-fourths cup molasses. -Heat one pint of the water to boiling, and pour it over the corn meal -and salt; let stand to scald a few minutes. Then add the butter, -melted, one cup of water (cold), molasses, graham, rye, and wheat -flours, and lastly the yeast, previously dissolved in the remaining -half cup of lukewarm water; mix thoroughly; half fill well-greased -baking-tins having covers, and set to rise for about two hours, or -until within an inch of the top. Then grease and put on covers, and -bake in moderate oven for three hours and a half; take off covers and -bake for another half hour. This recipe, carefully followed, makes the -original Boston brown bread. An ordinary three-pound lard-pail makes a -good baking-tin for this purpose. This recipe makes sufficient for two -pails. The entire process takes about six hours. - - _Mrs. Shipley_ - - -ENTIRE-WHEAT BREAD - -One cake Fleischmann’s yeast, one cup lukewarm water, one cup lukewarm -milk, three pints entire-wheat flour, two teaspoonfuls sugar, one -teaspoonful salt. Put milk, salt, and sugar into bowl; add to it water -in which the yeast has previously been dissolved. Then add the flour -gradually, reserving a little for use in kneading. This dough should -be kneaded thoroughly, but must be kept soft. After kneading set in a -warm place to rise for from two to two and one-half hours. When light, -turn out on a floured kneading-board, divide into two equal parts and -knead again thoroughly. Place in well-greased pans and set to rise for -from three-quarters of an hour to an hour. When well risen bake for one -hour in a slower oven than is required for white bread. After bread is -baked, remove from pans, and cool by contact with the air on all sides. -One tablespoonful of butter may be added with the sugar, if desired. If -set over night, use one-half cake of yeast. In summer, use the liquid -cold; in winter, tepid. The entire process takes four hours. - -NOTE.--Entire-wheat bread may be made by following any good bread -recipe and substituting whole-wheat flour for the ordinary wheat flour. - - _Mrs. Shipley_ - - -WHITE BREAD--QUICK METHOD - -Two cakes Fleischmann’s yeast, three and one-half quarts sifted flour -(equal to three pounds unsifted flour), one quart lukewarm water, one -teaspoonful salt, two tablespoonfuls sugar, one tablespoonful lard or -butter. Dissolve the yeast in half of the water, and in the other half -dissolve the salt and sugar. Mix thoroughly the water containing the -yeast, salt, and sugar, then stir in gradually three quarts of the -flour. Now work in the lard or butter, and make a moderately stiff -dough. Knead well for ten or fifteen minutes; then set aside in a warm -place, free from draught, to rise until light, which will be in from -two to two and a half hours. Cover with cloth or paper to prevent crust -forming on top. When light, make into loaves with the hand, place in -well-greased pans and set to rise again for forty-five minutes. When -light, bake in a hot oven for from three-quarters of an hour to an -hour. The extra pint of flour will be needed to keep kneading-board -well floured while kneading and forming into loaves. This makes three -one-and-one-half pound loaves. The whole process takes about four -hours. Half milk and half water may be used instead of all water, if -a richer loaf is desired. Young housekeepers who have never done any -baking have been eminently successful by following this recipe. - - _Mrs. Shipley_ - - -ORANGE, APPLE, OR BANANA FRITTERS - -Yolks of four eggs, beaten with four tablespoons of sugar. Stir into -this the juice of half a lemon; add enough flour to thicken like a -batter; add beaten whites. Dip in one slice of fruit at a time. Take -up with a large spoon and lay in hot fat. Fry a nice brown. Sprinkle -pulverized sugar on top, and serve with a vanilla sauce. - - _Mrs. Sig. Sondheim_ - - -POPOVERS - -One egg well beaten, one cup of sweet milk, one cup of sifted flour, -one teaspoonful baking powder, one teaspoon salt; beat all lightly. -Drop in buttered gem pans, and bake quickly in a hot oven. - - _Mrs. H. A. S._ - - -WAFFLES - -Two cups flour, two cups milk, one-half cup melted butter, two -teaspoons sugar, two teaspoonfuls baking powder, one teaspoon salt, two -eggs with whites and yolks beaten separately. Have iron hot and well -buttered. - - _Mrs. Joe Newman_ - - -CREAM WAFFLES - -Three tablespoonfuls of cornstarch and one cup of flour stirred -smoothly, then add one teaspoon salt. Gradually mix in one pint of sour -cream, one well-beaten egg, and a small teaspoon of soda dissolved in -water; pour on buttered irons. - - _Mrs. J. Newman_ - - -CORN FRITTERS - -One pint grated green corn, one egg, small cup of flour, one-half cup -butter, salt and pepper to taste. Bake on a griddle. - - _Miss Ray Mayer_ - - -POTATO PANCAKES - -Six raw potatoes grated, two slices of bread soaked in milk and let -boil one minute; two eggs, salt, thicken with flour. Fry in hot butter. - - _Miss Ray Mayer_ - - -QUICK BISCUITS - -Two cups of flour, two teaspoonfuls baking powder, butter the size of a -walnut, pinch of salt, enough milk to make a soft dough to drop off of -spoon on buttered pan. Hot oven. - - _Mrs. H. A. S._ - - -DOUGHNUTS - -Two eggs, one cup of sugar, one cup of milk, flour, two teaspoonfuls -baking powder, and salt. Beat eggs and sugar well, add the milk and -flour alternately and enough of the latter to make a light biscuit -dough. Roll out and shape. Fry in plenty of butter or lard. - - _Mrs. Mack_ - - -PLAIN MUFFINS - -Four cups flour, four teaspoonfuls baking powder, two teaspoonfuls -salt, four tablespoonfuls butter, two cups milk. Sift flour, salt, -and baking powder into a bowl; add butter, and knead with the back of -a fork until it becomes mealy. Add milk and stir until it becomes a -batter. Bake in greased pans in a hot oven twenty-five minutes. - - _Adele J. Strauss_ - - -SIMPLE HOT CAKES - -One cup of flour, one egg beaten very light, milk enough to make the -flour light, one-half teaspoonful salt, one and one-half teaspoon -baking powder, one tablespoon sugar. - - _Mrs. Preston_ - - - - -CAKES - - -_It is recommended that Royal baking powder be used where any is -required._ - - -FRUIT CAKE - -Brown one pound flour; cream together one pound of sugar and one of -butter, then add eight beaten eggs and one cup of molasses, one-half -cup whiskey, one cup sour cream, a tablespoon each of mace, cinnamon, -cloves, allspice and grated nutmeg. Stir in one pound of browned flour -and one-half teaspoon of soda dissolved; gradually add one pound of -seeded raisins, one pound of washed and dried currants, one pound -citron cut in small pieces, all fruit being lightly dredged with flour. -Bake in well-buttered paper laid in deep pans. This cake should be -baked in large loaves. Be careful your oven is not too hot. Bake three -to four hours. - - _Mrs. S. Bornstein_ - - -PLUM CAKE - -One pound powdered sugar, one pound butter, one pound flour, five -pounds raisins, one pound currants, one pound citron, ten eggs, two -teaspoonfuls cloves, one teaspoonful mace, one-half glass brandy -or whiskey, one-half glass cider, wine-glass curaçoa, one-half cup -molasses (small). Cream butter and sugar together; beat yolks and -whites separately. Line pans with buttered paper. - - _R. L. S._ - - -DELICATE CAKE - -Mix well together two cups of sugar and three-fourths cup of butter, -stir in one cup of milk and the whites of eight eggs beaten to a stiff -froth. Stir together three cups of flour and two teaspoonfuls of baking -powder. Flavor with vanilla. Beat ten minutes after putting all the -ingredients in. Pour in a loaf tin in which you have laid buttered -paper. Bake one hour in a carefully heated oven. - - _Mrs. E. M. Loeb_ - - -POTATO CAKE - -Mix one cup of butter and two cups of sugar and one of cold mashed -unseasoned potatoes; add one-half cup of grated chocolate, four eggs, -one cup of chopped walnuts, one-half cup milk, teaspoonful each of -nutmeg, cinnamon and cloves. Sift two teaspoons of baking powder with -two and one-half cups of flour. Stir all together. Bake the cake in -square tins. - - _Mrs. B. Manheimer_ - - -CHEESE CAKE - -The dough to be made the same as pie crust. Two cups of flour, one -teaspoon baking powder, a pinch of salt (sift), butter the size of an -egg, one egg, one-half cup powdered sugar, little milk; all of the -above beaten together, which will form the dough. One pound pot cheese, -one cup of cream, one tablespoon melted butter, one cup granulated -sugar, one tablespoon flavor; separate yolks and whites of four eggs, -dropping each yolk separately in the ingredients, stirring; beat -whites and add last; stir in a little cinnamon and a few currants. Bake -three-quarters of an hour in a moderate oven. - - _Mrs. D. Sine_ - - -JELLY ROLL OR LAYER CAKE - -Take eight eggs and two cups of sugar; beat for half an hour, then add -two cups of sifted flour, with one-half teaspoon baking powder; also -add two tablespoonfuls of cold water. Bake in large tins, spread with -jelly while hot and roll; or bake in jelly tins and spread with jelly. -Cover with sugar or boiled icing. - - _Miss L. Mayer_ - - -POUND CAKE - -Rub one pound of butter and one pound of powdered sugar to a cream. Add -the grated peel of a lemon, a wine-glass of brandy, and the yolks of -nine eggs, one at a time. And last one and one-fourth pound of sifted -flour and the beaten whites of the nine eggs. Bake slowly. - - _Mrs. I. O. Stern_ - - -QUICK CINNAMON CAKE - -Two tablespoons butter, pinch salt, one and one-eighth cup granulated -sugar, three eggs beaten lightly, one-half cup milk, one and -three-fourths cups flour, teaspoon vanilla, one teaspoon baking powder. -Before putting in oven mix some butter and cracker crumbs together; -sugar, cinnamon and chopped nuts may be added. Bake in flat roasting -pan. - - _E. L._ - - -DEVIL’S CAKE - -One tablespoon butter, one scant cup sugar; mix together. Yolks of two -eggs, two squares of chocolate dissolved in one-half cup hot water; -add to the above. Mix two cups of flour with two scant teaspoons -baking powder, one-half teaspoonful soda dissolved in one-half cup -sour milk or one-half cup hot water, one-half teaspoon vanilla; mix -well. Frosting: whites of two eggs, one teaspoonful cold water, one -teaspoon lemon extract; whip together; add enough confectioner’s sugar -(not powdered) to spread over cake while cake is still in pan, although -cooled. - - _Minnie A. Lardan_ - - -SPONGE CAKE - -Four eggs, one full cup sugar mixed; one cup milk, let come to a boil; -two cups flour mixed with four teaspoons baking powder added, with eggs -and sugar; then add hot milk and vanilla flavoring. Chocolate filling -is fine if cake is baked in layers. - - _Minnie A. Lardan_ - - -CHOCOLATE CAKE - -Cream one-half cup butter with one and one-half cup sugar, then add -gradually yolks of four eggs, one at a time. Beat mixture thoroughly, -then add one-half cup milk, beating all the time. Next two squares -Baker’s bitter chocolate in five tablespoons boiling water, when -dissolved add to the batter, stirring constantly. Now add slowly one -and three-fourths cup of sifted flour; give, all a vigorous beating, -add beaten whites of four eggs; stir carefully into mixture, then -teaspoon vanilla, and lastly one heaping teaspoon baking powder. Bake -in moderate oven one hour. This cake should be baked with one flame, -and do not light oven until cake is almost ready for baking. It should -rise slowly. - - _Mrs. S. F. Breslauer_ - - -CHOCOLATE CAKE - -One-fourth cup butter, one and one-half cup granulated sugar, four eggs -beaten quite a while before mixing with sugar, three-fourths cup milk, -one cup cocoa and sugar mixed, two cups flour, two teaspoonfuls baking -powder, one teaspoon vanilla. - - _Mrs. L. S. Firetag_ - - -GINGERBREAD - -One cup dark cooking molasses, one cup sour cream, one egg, one -teaspoonful soda dissolved in a little warm water; one teaspoonful -salt, one heaping teaspoonful ginger. Use enough flour to make about as -thick as cup cake. To be eaten warm. - - _Mrs. M. Cohen_ - - -MOCHA CAKE - -Four eggs separated, beat yolks well with one cup powdered sugar, beat -in whipped whites, one cup flour, one teaspoon baking powder, two -tablespoon coffee extract. This makes two layers. Filling: one-half -pint cream flavored with coffee extract and sweetened, to which add -chopped nuts. - - _F. B._ - - -ANGEL CAKE - -The whites of eleven eggs beaten to a stiff froth, nine and one-fourth -ounces sugar, five and three-fourths ounces flour, one teaspoonful -cream tartar sifted with the flour. Don’t butter the cake-form. Bake -about forty minutes. - - _Mrs. D. Sine_ - - -SCHLOSSER CAKE - -One-half cup butter, one cup sugar, three eggs, two teaspoons baking -powder, two cups of flour, flavor with vanilla and bitter almonds. -This makes a very stiff dough. Flatten out, then take a quart of -blueberries, cherries, apples, or any fruit is nice. Heat fruit and -thicken with cornstarch. Place half of the dough in a pan, then spread -with the fruit, then dough and fruit, etc.; lastly, add chopped almonds. - - _Mrs. F. C. Mock_ - - -ALMOND CAKE - -Four eggs, beat whites to snow; one cup of grated almonds, -three-fourths cup matzoth meal sifted, three-fourths teaspoon baking -powder, rind and juice of one lemon. Bake in slow oven one-half hour. -Serve with whipped cream. - - _H. M._ - - -FRENCH CRACKERS - -Six eggs, twelve tablespoonfuls sweet milk, six tablespoonfuls butter, -one-half teaspoonful soda. Mould with flour, pounding and working half -an hour. Roll thin, bake in rather quick oven. - - -COFFEE CAKE (BLACK) - -One cup brown sugar, one-half cup strong cold coffee, two cups of -flour, one cup of raisins, one-fourth cup nuts, one teaspoonful -cinnamon, one-half cup molasses, one-half cup butter, one cup currants, -one-half cup citron, one teaspoonful soda, two eggs, and a little -brandy. Mix well all together. - - _Mrs. M. Wolff_ - - -CHOCOLATE LAYER CAKE - -Beat together the yolks of four eggs with two cups of powdered sugar. -Then take one-fourth pound of grated chocolate and one cup of milk; -boil this together. When cool mix with the egg and sugar, add one cup -of sifted flour, one teaspoon baking powder, flavor with vanilla. Beat -the four whites and mix all together. This makes two layers. Filling: -One cup of chopped walnuts, one whole egg, one cup of milk, one -tablespoon of granulated sugar; boil together until thick, when cool -spread between layers. - - _Mrs. J. Muhlfelder_ - - -BREAD TORTE - -Yolks of eight eggs, two cups of granulated sugar, one-fourth pound -grated almonds, one wineglassful wine and brandy mixed, one teaspoonful -cinnamon, one teaspoonful cloves, one cup of grated bread crumbs, two -teaspoonfuls baking powder, eight whites beaten very stiff. Grease pan -or oil paper. Bake slowly. - - _Mrs. G. B._ - - -CRACKER TORTE - -One cup powdered sugar, one tablespoon melted butter, three yolks of -eggs, whites of six beaten to a froth, one-fourth teaspoon cloves, one -of cinnamon, one cake of sweet chocolate, one cup of chopped almonds, -one cup of cracker meal, one teaspoon baking powder. Bake in layers. -Filling: one tablespoon flour, two of sugar, yolks of three eggs, -one-half pint sweet cream; beat eggs with flour, stir into it cream; -boil up, add one-half cup chopped almonds. Bake day before using and -cover closely. - - _Mrs. M. Kohn_ - - -NUT TORTE - -One cupful nuts grated, six eggs, six tablespoons powdered sugar, not -quite one-half cup grated bread crumbs, one-half teaspoonful baking -powder, one teaspoonful vanilla. Beat yolks of eggs with sugar until -light; add nuts, then crumbs, then beaten whites and vanilla. Bake in -spring form. Spread with whipped cream. - - _Miss Ray Mayer_ - - -ALMOND TORTE - -Yolks of eight eggs, eight tablespoons of powdered sugar; beat for -about one-half hour; one-half pound almonds blanched and grated, rind -of a lemon, juice of one-half lemon, two tablespoons of cracker meal -sifted; add one teaspoonful Royal baking powder, add whites stiffly -beaten, pinch of salt. Bake in moderate oven in a spring form. This can -be cut in half and filled with whipped cream. - - _Mrs. S. M. Bondy_ - - -SACHENTORT - -One-fourth pound sugar, one-fourth pound sweet butter, one-fourth pound -grated almonds (with peel), yolks of six eggs beaten for one-half hour; -then add four cakes of Huyler’s sweet chocolate grated, and last the -six whites beaten. Frosting: one-fourth pound granulated sugar, small -lump of butter, four cakes chocolate, four tablespoons water. Let it -boil well. - - _Mrs. R. L. Dannenberg_ - - -NUT TART - -Nine eggs; beat whites and yolks separately. Beat yolks with one -tumbler of sugar, add rind and juice of one-half lemon, also of one -small orange; add one-half pound ground almonds, add whites and almonds -alternately a little at a time. Put in a well-buttered spring form. -When finished cover with a chocolate icing. Icing: three tablespoons -cocoa, one cup sugar, seven tablespoons milk, a few drops vanilla, one -teaspoon butter, put on fire in double boiler, stirring constantly for -ten minutes. Then put on cake. This quantity makes a large cake. - - _Mrs. S. Brown_ - - -LEMON TART - -Make a sponge of two eggs, one-half cup of sugar, one-half cup of -flour, one-half teaspoon baking powder, one of vanilla; bake in a -spring form. Filling: the juice of three lemons, one cup sugar. -Let boil to a syrup, separate eight eggs; mix yolks well with two -tablespoonfuls of cold water. Beat whites stiff; now stir yolks into -the boiling syrup, stirring until it thickens. Remove from the fire -and add the syrup to the beaten whites; pour over the cake and put in a -hot oven until a light brown. - - _Mrs. H. A. S._ - - -FIG TARTS - -Put one pint figs in one pint hot water; let stew gently for three -hours. Use porcelain-lined dish. If water boils down, add enough to -keep figs stewing; when nearly cooked add one cup of sugar; remove from -fire; add juice of a good-sized lemon. Have ready some tiny shells of -puff paste and fill with the figs. A teaspoonful of whipped cream added -to each tart makes it very rich. - - _Mrs. B. Sondheim_ - - -ALMOND STRAWS OR TARTS - -Sift together and thoroughly mix one pound of pastry flour, one -teaspoon of salt, one teaspoonful baking powder, blanch and pulverize -one-half pound of almonds; mix the almonds with the flour ingredients -and work in one-half cup of butter and lard mixed. Mix with ice water -as in making pastry; cut in the shapes you wish and bake in a hot oven. - - _Mrs. E. G. R._ - - -SCHAUM TORTE - -Whites of six eggs, two cups of sugar; stir one-half hour; one teaspoon -vanilla, one tablespoon vinegar. Bake in very moderate oven. Whip cream -very stiff for top or cut cake, put cream between layers. - - _Mrs. F. C. Mock_ - - -POTATO TORTE - -One and a half cups of sugar, nine to ten eggs, one cup of potato -flour, one-half a lemon; beat whites of eggs very stiff. - - _Mrs. F. C. Mock_ - - -DAINTY FINGERS - -Beat together one-half a pound of sugar and one-half a pound butter; -add five eggs, the whites and yokes beaten separately; one teaspoon of -mace, one-half wine-glass of brandy, and one-half pound flour. Stir -well together and drop in lady-finger pans for baking to a delicate -brown. When done and while warm fasten the fingers together, painting -with the white of an egg upon the flat side. - - _H. A. O._ - - -OATMEAL COOKIES - -Stir one cup of butter in one cup of sugar; add a beaten egg, one -teaspoon of salt. Stir in gradually two cups of white flour, two -cups of oatmeal, adding also one teaspoon of soda dissolved in two -tablespoons of milk. When you have the dough well mixed, roll it thin, -cut into shapes, and bake in a moderate oven. - - _Mrs. J. J. Asch_ - - -HONEY CAKES - -One cup of honey, one cup sugar, four pieces of chocolate grated, five -eggs, one-half teaspoonful each of cloves, allspice, and cinnamon. -Thicken dough with three cups of flour and three teaspoons of baking -powder. Bake in a moderate oven. - - _Mrs. M. Wolff_ - - -CINNAMON DROPS - -Stir one-half pound of brown sugar with two eggs till well beaten; -add one ounce of cinnamon, quarter teaspoon of salt, and then flour -very finely sifted; enough flour to make the dough stand. Stir all -thoroughly and drop from a small spoon upon a pan which you have -dredged with flour. Bake a few minutes in a well-heated oven. - - _Mrs. A. Monheim_ - - -SUGAR COOKIES - -One-half pound butter, one cup sugar, four cups flour, four teaspoons -baking powder, two eggs. Mix butter, sugar, and the flour with baking -powder, and add one egg at a time. Beat two eggs, spread thinly on top -of cookies, and sprinkle with sugar and cinnamon. - - _Mrs. L. S. Firetag_ - - -GINGER WAFERS - -One-half cup of butter, one-half cup of sugar, one-half cup molasses, -one-half cup cold coffee, one teaspoonful soda dissolved in a little -water, one tablespoonful ginger, flour enough to make a stiff dough. -Roll out thin; bake in quick oven. - - _Mrs. A. Ottenheimer_ - - -WALNUT COOKIES - -One cup of brown sugar, two eggs, one cup of chopped walnuts, one cup -of flour, one-half teaspoonful baking powder. Drop with a teaspoon in a -buttered pan. - - _Mrs. H. J. Sower_ - - -MANDELHAUFCHEN - -One-half pound almonds cut lengthwise, not blanched, fifteen dates -cut lengthwise (remove pits), whites of three eggs beaten to snow, -one cup powdered sugar, vanilla to taste. Mix all well together. -Bake in a moderate oven on tins which have been well buttered, and -cracker-dusted. Drop dough with a teaspoon about one inch apart. - - _A. G._ - - -LEBKUCHEN - -Four eggs, one large cup of granulated sugar; cream well together. -One-half pound almonds cut fine, not blanched; one-half teaspoon each -of cinnamon, cloves and allspice; vanilla to taste, one-half pound -citron cut fine, one and one-half cup of flour, one-half teaspoon -baking powder. Bake in a moderate oven. - - _A. G._ - - -DATE AND ALMOND CAKES - -One-half pound dates, one-half pound almonds cut lengthwise, whites of -four eggs, one cup of granulated sugar. Beat whites of eggs very stiff, -add sugar, dates, and almonds. Grease pan with butter, sprinkle with -cracker dust, drop with teaspoon. Bake in a very slow oven. - - _Mrs. Langstadter_ - - -CITRON SQUARES - -One-fourth pound raisins, one-half pound almonds, one-half pound citron -chopped fine; four whole eggs, one large cup granulated sugar, ground -allspice and cinnamon, flour enough to make stiff batter. Beat eggs -and sugar together, add almonds, citron, raisins, spices, last of all -flour. Grease pan with butter, spread batter rather thin, bake in slow -oven. When finished and while hot cut in diamond shape. - - _Mrs. Langstadter_ - - -CHOCOLATE DROPS - -Two cakes (one-half pound) sweet chocolate, whites of four eggs, -one-half pound almonds. Beat whites of eggs very stiff, add chocolate -(which has been grated) and almonds chopped fine. Grease pan with -butter, sprinkle with cracker dust and drop with teaspoon. Bake in slow -oven. - - _Mrs. Langstadter_ - - -COOKIES - -Rub to a cream one-half pound sweet butter and one glass sugar, add -two eggs, one tablespoon whiskey, two heaping tumblers flour, one-half -teaspoon baking powder. Mix well, and leave on ice over night. In the -morning roll out dough very thin, cut into shapes and place in buttered -tins. Brush the top of each with yolk of egg and place a blanched -almond in the centre. Bake light brown. - - _Mrs. R. Paris_ - - - - -ICINGS AND CAKE FILLINGS - - -TUTTI-FRUTTI ICING - -Boil one pound of sugar in a gill of water until the syrup hairs. -Take from the fire, add slowly the beaten whites of two eggs; beat -all together, adding also one-half pound of blanched chopped almonds, -quarter of a pound of fine raisins swelled in hot water, and quarter of -a pound of citron cut in little pieces. - - _Mrs. J. I. Jonas_ - - -MAPLE FILLING - -Boil a cup of maple syrup until it threads from the spoon. Then beat -until cool, beating in the white of an egg. - - -NUT FILLING - -Boil together one cup of water and one cup of sugar until it makes a -heavy thread. Take from the fire and add little by little and with -constant stirring the whites of two eggs. Beat till cool, stirring in -one cup of chopped nuts, walnuts, hickory, or mixed nuts. - - _Mrs. A. M. Soloman_ - - -CARAMEL FILLING - -Mix two cups of heavy brown sugar with three-fourths cup of butter, -then add one-half cup of cream. Boil until it becomes ropy, then add -one tablespoonful vanilla. Put the pan in cold water and stir until the -filling thickens. Spread between layers of cold cake. - - _Mrs. Cohen_ - - -CHOCOLATE ICING - -Mix the yolks of four eggs with one square of chocolate grated, one -tablespoonful of cream or milk, and one cup sugar. Boil until it grows -hard. - - _Mrs. N. Greenabaum_ - - -CLEAR ICING - -Stir together one-half pound of powdered sugar, the whites of two eggs, -then add the juice of one-half a lemon. Stir till clear; use at once. - - _Mrs. A. J. F._ - - -SOUR-CREAM FILLING - -Add the white of one egg to a cup of thick sour cream; to keep the -cream from turning to butter while whipping. Whip, sweeten to taste, -and flavor with vanilla, spread upon cool layers of cake. Chopped nuts, -as butternuts, pecans, or hickory, are nice mixed with the filling. - - _Mrs. Hyman_ - - -LEMON FILLING - -Yolk of one egg, small cup of sugar, rind and juice of one lemon, -half cup of shredded cocoanut, a little milk. Boil about ten minutes, -stirring constantly. Spread between layers after it has cooled. - - _R. L. S._ - - -FILLING FOR ORANGE SHORTCAKE - -Peel and seed two large oranges and chop fine; add one-half peeled -lemon, one cup sugar. Spread between layers of shortcake while it is -hot. - - _Mrs. M. Cohen_ - - - - -ICES - - -FROZEN LADY-FINGER PUDDING - -Beat together three heaping tablespoonfuls of granulated sugar and -yolks of six eggs. When beaten to a froth beat in one pint of cream, -add one dozen lady-fingers cut in pieces half an inch long sprinkled -with or dipped rapidly in some wine like sherry. When all are stirred -together put in a mould, cover tight, and freeze. - - _Mrs. Sondheim_ - - -PEACH CUSTARD FROZEN - -In a double boiler heat one and one-half quarts of rich milk; when hot -stir in one and one-half cups of sugar, the beaten yolks of six eggs. -When the custard thickens, set aside to cool. From a quart of fine ripe -peaches take the skins and stones; crush with sugar to sweeten to your -taste, stir into the cool custard and freeze. - - _Miss Edna Asch_ - - -BURNED-ALMOND ICE-CREAM - -Sweeten to your taste a custard of four eggs and one pint of milk. Take -half a pound of blanched almonds and brown them in a saucepan with six -tablespoons of sugar. Pound to a paste, and add little by little one -quart of cream. Mix with the custard and put in a freezer. After it is -frozen pack in a mould or serve without moulding. - - _Mrs. H. J. Sower_ - - -CHOCOLATE PARFAIT - -Add one cup of thick boiled chocolate and half a cup of sugar to one -quart of thick cream. Whip to a froth, pour into a mould, and freeze. - - _Mrs. W. Reinstein_ - - -CAFÉ FRAPPÉ - -Strain a quart of strong black coffee into one quart of cream, -sweetened to taste, and freeze half stiff. Serve in glasses with a -tablespoon of whipped cream on each glass. - - _Mrs. H. J. Sower_ - - -BISCUIT GLACÉ - -One-half pint cream, whipped, six eggs; beat whites to a stiff froth; -five scant tablespoons sugar boiled in same amount of water slowly for -twenty-five minutes. Stir hot syrup into stiff froth, then beat yolks -well and mix; then boil in double boiler for ten minutes, stirring all -the time, and doing the same while cooling by placing pot in basin of -cold water. When cool add one teaspoon of vanilla, mix with cream; -place in freezer and pack with salt and ice. Let stand from five to six -hours before serving. - - _Mrs. Shipley_ - - -CREAMED ICE - -One pint cream whipped, one pint milk boiled with a pinch Irish moss -and one cup of sugar. Let this stand until cold, then strain and mix -together and freeze; flavor with one teaspoon vanilla. Freeze slowly at -first. - - _Mrs. R. L. Dannenberg_ - - -CHOCOLATE ICE-CREAM - -Add four ounces of grated chocolate to one cupful of sweet milk. Mix -it thoroughly with a quart of thick sweet cream. Flavor with vanilla; -sweeten with a cupful of sugar. Beat again and freeze. - - _Mrs. M. Cohen_ - - -MOCHA BISQUE - -One pint of cream whipped to a stiff froth, add yolks of two eggs and -half a cup of powdered sugar, flavor with one tablespoon mocha essence. -Mix into the above grated macaroons. Sprinkle a few grated macaroons -into the bottom of a buttered melon mould, and freeze. - - -MAPLE MOUSSE - -One cup maple syrup, yolks of two eggs beaten. Boil eggs and syrup -together and stand over night. Beat one-half pint cream with whites of -two eggs, add to cold mixture and pack in ice and salt for four hours. -Chopped nuts may be added. - - _R. L. S._ - - - - -PICKLES, PRESERVES, ETC. - - -MUSTARD PICKLES - -For six gallons: one hundred large pickles, cut two hundred small ones, -three heads cauliflower, one peck white onions peeled, two quarts -beans, one-half dozen corn, two red peppers; put each in salt water -over night separately; dry all, put in layers. Two pounds best mustard, -four ounces mixed spices, two gallons vinegar; let boil twenty minutes -with spices and pour over the vegetables. Next morning pour over a -little salad oil and cover with cloth and cover. - - _Miss Ray Mayer_ - - -CHILI SAUCE - -Thirty large ripe tomatoes peeled and cut, ten onions cut, six red -peppers, seven tablespoons sugar, three tablespoons salt, ten cups of -vinegar. Boil two hours. - - _Miss Ray Mayer_ - - -INDIAN CHUTNEY - -Put together two quarts of chopped apples, two quarts of green -tomatoes, one pound of raisins, three cups brown sugar, one cup lemon -juice, one small onion chopped, three cups vinegar, one-half a cup -salt, one teaspoon cayenne, one tablespoon ginger. Mix and let stand in -an earthen dish over night; next morning boil till tender. - - _Mrs. Freeman_ - - -CHOW-CHOW PICKLES - -Have four large cabbage-heads, one peck of green tomatoes, one quart -of onions, one dozen cucumbers, and three green peppers. Chop fine, -mix in two handfuls of salt, tie in a strong cheesecloth bag, and -drain over night; next morning add one ounce of celery seed, one ounce -of mustard seed, half a box of mustard, one pound of sugar. Put in a -preserving-kettle, cover with cider vinegar, put over fire, and cook -slowly till the pickles are tender, but not till they lose form. If -needed, add more vinegar while cooking. - - _Mrs. I. Lesser_ - - -SWEET BEET PICKLES - -Cook the beets till tender, slip off the skins, and cut into slices; -place in glass jars, fill up with spiced syrup boiling hot, and seal. - - _Mrs. Silverman_ - - -CITRON-MELON PRESERVES - -Peel and slice the melon thin or in small quarters and remove the -seeds. To every pound of citron allow one pound of sugar and one-fourth -of a pound of ginger-root. Put the melon in water enough to cover; add -to this two teaspoons of soda, boil until tender, set to cool. When -cold soak in a strong alum water one hour. Make a syrup of one pint of -water and two pounds of sugar. Beat the white of one egg to a stiff -froth; add this to the sugar and water, stir, let boil, and skim off -the egg. As the egg clears the sugar and water, add the ginger-root and -melon and cook in this syrup till clear. Put in glass jars (not too -full) and cover with the syrup. - - _Mrs. I. J. Gordon_ - - -TOMATO CATSUP - -Wipe with a damp cloth and core one bushel of ripe tomatoes. Place -over the fire with three pints of water, two handfuls of peach leaves, -and one dozen onions cut fine. Boil two hours. Strain; add one-half -gallon of vinegar, two ounces each of ground allspice, black pepper, -and mustard, one ounce of ground cloves, two grated nutmegs, two pounds -brown sugar, and one pint of salt. Boil two hours longer, stirring all -the time. Bottle when cold. - - _Mrs. J. T. Asch_ - - -CRANBERRY CATSUP - -Cook together ten pounds of berries, one quart of vinegar, five pounds -of brown sugar, three tablespoons of cinnamon, two of allspice, one -tablespoon each of salt and cloves, and one-fourth of a teaspoon of -cayenne. Boil slowly till thick, then strain and bottle. - - _Mrs. M. S._ - - -CUCUMBER CATSUP - -Peel and chop three dozen cucumbers and half as many onions very fine, -add one teacup of mustard seed a quarter of a teacup of black pepper, -and one ounce each of cloves and allspice. Mix well and cover with -vinegar. - - _Mrs. A. Rosenthal_ - - -PICKLED CAULIFLOWER - -Wash, soak, and take off the leaves of the cauliflower. Break the -flowers into small twigs. Parboil the twigs in brine, drain, lay in a -crock, and pour over boiling spiced vinegar. - - _Mrs. Kaufman_ - - -BRANDIED CHERRIES - -Have perfectly ripe and sound sweet cherries. Keep stems by cutting -short. Drop the cherries a few at a time in a boiling syrup made of one -pint of water and one-half pound of sugar. When they have boiled three -to five minutes, lift out and lay on plates; allow to cool and dry as -they cool. They should be perfect in form. Make a second syrup twice as -sweet as the first; use a pound of sugar to a pint of water. When syrup -boils clear, set aside to cool. Carefully pack the cherries in glass -jars. To the cool second syrup add the same amount of the best brandy. -Pour the mixed syrup and brandy over the cherries in the jars, seal, -set in cool fruit-closet. Other fruits may be brandied by this recipe. - - _Mrs. H. J. Sower_ - - -MIXED MARMALADE - -Crush two and one-half pounds of currants and pitted cherries, add two -pounds of seeded raisins, the yellow peel of four oranges chopped fine, -and three pounds of sugar. Cook gently till the fruit is a marmalade, -adding a little water if needed; add the juice of the oranges just -before the marmalade is ready to leave the stove. Cook ten minutes -after putting in the juice. - - _Miss E. Asch_ - - -CRANBERRY JELLY - -Two quarts cranberries. Soak over night, then take water to cover; boil -and strain; to each pint of juice one pound of sugar, let boil down, -put in wet moulds, and let stand twenty-four hours. - - _Miss Ray Mayer_ - - -SPICED PEARS - -Take two teaspoons of whole cloves, one tablespoon of allspice, one -tablespoon of cinnamon. Crush them slightly and boil one minute in a -quart of vinegar and a pint of sugar mixed. Take a fine variety of -pear, halve, take out seeds, boil in water until tender, finish the -cooking in the spiced syrup, cooking not too soft. Place in small -stone jars and cover well with syrup. Tie a cover over the jar. Spiced -peaches are made the same, except do not cook first in water. The syrup -will cook them sufficiently. - - _Mrs. B. B. L._ - - -BOILED CHESTNUTS WITH PRUNES - -Scald the chestnuts. Heat a little goose-grease, put in the chestnuts -with a few prunes and an onion, a little cinnamon, considerable water, -and let boil until tender, then stir in a little sugar, flour, and -vinegar, and let boil. - - _Miss Ray Mayer_ - - -TUTTI-FRUTTI - -One quart best alcohol, equal amount fruit and sugar; that is, one -pineapple cut in small pieces, four large oranges, four lemons (both -peeled). These cut into slices or small pieces; weigh, and the -same amount of sugar, add alcohol. Uncooked other fruits, such as -strawberries, cherries (pitted), plums, apricots, peaches, may be -added; always use as much fruit as sugar. Put in a large stone jar. -Mix as different fruits are added. By Christmas it will be fine. This -is fine added to grape-fruit during the winter, and as a rich dessert -served over ice-cream. - - _E. L._ - - - - -SANDWICHES - - -CREAM CHEESE AND RIPE OLIVES - -Stone and chop the olives fine and beat in with a little cream or -Neufchâtel cheese, adding sweet cream to moisten and salt and paprika -to season. Green olives or pimentoes may be used in the same way. -Spread on slices of whole-wheat or brown bread and press together. - - -NUT-AND-CHEESE SANDWICHES - -Mix with a half roll cream or Neufchâtel cheese a quarter cup chopped -or pounded nuts. Add salt and pepper to season and spread. - - -CREAM CHEESE, CURRANT JELLY, AND NUTS - -Blend cream cheese with a spoonful currant jelly and spread one slice -of bread with this. Spread a second slice with chopped nuts, and press -together. - - -OTHER CREAM CHEESE COMBINATIONS - -Among those frequently noticed and used are cream cheese and crisp -lettuce leaves, cream cheese and sliced tomatoes, cheese and chopped -dates or figs, cheese and chopped spinach, seasoned with lemon juice -and mayonnaise, cheese and the yolks of hard-boiled eggs rubbed through -a sieve, cheese and sliced cucumber, cheese and minced preserved -pineapple, cheese and preserved ginger. - - _Mrs. H. J. Sower_ - - -PRESERVED-GINGER SANDWICHES - -Chop preserved ginger very fine, moisten with some of the syrup of -cream to a consistency for spreading and put between small rounds of -bread. - - -EGG SANDWICHES - -Remove the yolks of two hard-boiled eggs and rub smooth. Season with a -little salt, paprika, mustard, and lemon juice or vinegar to stiffen. -Mayonnaise is still better. Add the chopped whites and spread between -slices of buttered bread. - - -TONGUE-AND-TOMATO SANDWICHES - -Cut tongue in delicate slices, or mince fine, and place with thin -slices of raw tomato seasoned with salt and pepper, between thin rounds -of buttered bread. - - -OYSTER SANDWICHES - -Cook the oysters in their liquor about two minutes, stir into a stiff -mayonnaise and spread between slices of sandwich bread. Another way -to make these hearty yet dainty sandwiches is to fry large oysters, -placing one between bread slices. - - -SANDWICH À LA MARS - -Take equal quantities of almonds and walnuts and chop them fine. -Moisten with a little French dressing, then spread on thin slices of -buttered bread. Add a crisp leaf of lettuce to each slice, cover with -the other buttered slice, press together gently, trim off the brown -crust and cut diagonally in two. - - _Mrs. William Reinstein_ - - -CELERY SANDWICH - -Chop and then pound to a paste the yolks of five hard-boiled eggs, a -small piece of butter, a little salt, a teaspoonful of anchovy sauce, -a teaspoonful of curry powder, a teaspoonful of bread crumbs, and a -tablespoonful of French dressing. The paste should have the consistency -of butter. Spread it between thin slices of buttered bread, placing a -lettuce leaf in each sandwich. Trim and cut in the usual manner. - - -FISH SANDWICHES - -Any cooked fresh fish picked into bits, well seasoned with salt and -pepper and moistened with mayonnaise, makes an excellent filling for a -sandwich. A little chopped pickle is also an addition. - - -NASTURTIUM SANDWICHES - -These are dainty and appetizing. Cut your bread in thin slices, and -butter. Take nasturtium leaves or blossoms that have been laid in cold -water a few moments to crisp, sprinkle with salt, bruise lightly with a -wooden spoon, and place between the slices of buttered bread. - - -LETTUCE SANDWICHES - -An entire leaf of lettuce is seldom used nowadays in a sandwich. -Instead the leaf is cut into ribbons with scissors, put between thin -slices of white bread, well buttered, and seasoned with mayonnaise, -French dressing or salt only as preferred. Lettuce should be crisp -before using. - - _Mrs. William Reinstein_ - - -A delicious sandwich is made by creaming together equal parts of -American cheese and butter, seasoning it well with paprika, spreading -it on bread, and sprinkling the layer with minced watercress. - -A tasty picnic sandwich is spread with cress, a few thin slivers -of Spanish onion, and a trace of horseradish for zest. Carry these -sandwiches in a box by themselves or they will flavor the entire -luncheon. - -For tasty sandwiches, rub the green part of Roquefort cheese to a cream -with butter; add salt and a dash of paprika, moisten with olive oil and -spread between very thin slices of bread. Serve on lettuce leaves. - -Cold-lamb sandwiches--very thin slices of the meat nicely salted -between thin slices of bread--are appetizing for a picnic luncheon. If -a glass of currant jelly goes along they will be more popular, however. - -Cucumber, green pepper, and lettuce minced and moistened with -mayonnaise make a delicious sandwich filling. - -Cream cheese and sliced olives moistened with mayonnaise are an -excellent filling for thin-brown-bread sandwiches. - - _Mrs. William Reinstein_ - - - - -BEVERAGES - - -GRAPE WINE - -Pick grapes from stems, wash, and put through sieve. Then take pulps -and skins, pour on as much water as you wish wine, and let stand a few -days to ferment; then strain. Pour this water on juice and let stand -ten to twelve days to work. Then remove the foam. Take to one gallon -two pounds sugar. Place in jug and let ferment. - - _Miss Ray Mayer_ - - -CHERRY SYRUP - -Have ripe, juicy, acid cherries; stone them and pound and break -one-eighth of the stones. Cook all together until cherries are soft -and juice free. Squeeze through a bag. To every pint of juice add one -heaping cup of sugar; let boil fifteen minutes. Put in bottles or jars; -seal for use. Keep in a cool place. - - _Mrs. P. Levy_ - - -CIDER CUP - -One quart of cider, two bottles of soda water, one bottle of lemonade, -one heaping tablespoonful of granulated sugar, a sprig of mint, and -two inches of cucumber. Cut the cucumber into slices without peeling -it. Place it in a pitcher with the sugar, cider, and mint. Allow it to -stand, on ice if possible, for two hours. Then add the lemonade and -soda water and a few pieces of ice, removing the mint. - - _H. J. S._ - - -CIDER CUP - -Have in a pitcher cracked ice. Over the ice pour a quart of sweet cider -and a bottle of club soda; drop in a few pieces of mint, and, if you -have them, a few thin slices of such fruits as bananas, apples, pears, -etc. Serve at once. - - _Mrs. E. O. G._ - - -EGG-NOG - -Beat the yolk of one egg very light; add one wine-glass of whiskey drop -by drop until the egg is cooked; next put in one tablespoonful of rum, -one glass of rich milk or cream, and last the white of the egg beaten -to a stiff froth. Nutmeg to taste. - - _Mrs. H. J. Sower_ - - -GINGER PUNCH - -Chop one pound of ginger, then add two cups of sugar, and one pint of -water. Boil together fifteen minutes. When cool add one cup of orange -juice and strain. This will flavor eight or ten cups of water. - - _Mrs. A. Horwich_ - - -STRAWBERRY PUNCH - -Stem one quart of ripe strawberries, crush them with half a pint of -raspberries, and strain the juice through a sieve. Make a syrup with -two cupfuls of sugar and one and a half cupfuls of water. Mix with the -juice and syrup a large glass of port wine and keep on ice for several -hours. Serve in small glasses with lady-fingers. - - _H. J. S._ - - -MILK PUNCH - -To a pint of new milk add two tablespoonfuls of sugar. Stir and -dissolve the sugar; lastly add two tablespoons of wine. - - _Mrs. M. Soloman_ - - -CURRANT WATER - -One pound of ripe red currants, half a pound of lump sugar, half a -pound of granulated sugar, and six cupfuls of water. Stalk and pick -over the currants, then mash them with a wooden spoon, adding as you do -so one cupful of water. Now put the fruit into a preserving-pan with -the granulated sugar. Stir it over the fire until it begins to simmer, -then rub it through a sieve. Put the lump sugar into a saucepan with -one and a half cupfuls of boiling water; let the sugar dissolve slowly, -then boil it to a syrup; pour this onto the fruit juice, adding one and -a half pints more water. Serve cold. - - _Mrs. Max Freid_ - - - - -CANDY - - -TAFFY - -One cup molasses, one cup granulated sugar, piece of butter size of an -egg, teaspoon vinegar, pinch bi-carbonate soda, peanuts, cocoanuts, or -nuts of any kind may be added to this. Boil molasses, sugar, butter, -and vinegar together until same cracks in cold water. When nearly -finished, add soda and nuts; pour in buttered pan. - - _E. L._ - - -BUTTER TAFFY - -Two cups of white sugar, three-fourths cup of vinegar (not too strong), -three-fourths cup of butter. Boil until brittle; pour into buttered pan. - - _Miss Ray Mayer_ - - -CHOCOLATE CREAMS - -Dip plain creams shaped from fondant into melted sweet chocolate and -they become chocolate creams. This dipping must be done quickly. -Nothing is better for holding the creams while dipping than a long -hat-pin. Place on oiled paper to harden. - - _Mrs. H. Goodman_ - - -RAW FONDANT - -The white of one egg, add an equal quantity of ice water (this may be -exactly ascertained if the white of egg is first measured in a glass); -one teaspoon of extract. Beat until the mixture is light, then add -gradually one pound or more of confectioner’s XXX sugar. Work with a -spoon until smooth and firm. - - _Mrs. Hirschberg_ - - -COOKED FONDANT - -Place over the fire four cups of XXX sugar, one cup of water. Stir -with a wooden spatula until the sugar is dissolved--no longer. Boil -ten minutes or until it threads. Remove saucepan. Test the fondant -by rubbing a little between the fingers. If it balls, turn into a -bowl. When partly cooked, add flavoring; then beat until stiff enough -to knead with the hands like bread. The fondant may be shaped into -balls, squares, or any form. A little experience will enable one to -do this readily. If vegetable colorings, which are harmless, be used, -the French candies may be more perfectly imitated. For flavoring use -extracts or fruit juice. - - _Mrs. M. Soloman_ - - -NOUGAT - -To make the most delectable of candies, melt over the fire in a -porcelain-lined dish one pound of fine white sugar with two tablespoons -of water. Have ready one-half a pound of almonds blanched and chopped. -When the syrup begins to turn yellow, add the nuts. Stir for five -minutes; add a little grated lemon peel and pour at once into a -well-oiled flat pan. When partly cooled, mark with a greased knife into -bars. - - _Mrs. J. H. Sower_ - - -PEANUT CANDY - -Melt slowly in a saucepan one pound of heavy wet brown sugar; add no -water. Shell one quart of freshly roasted peanuts and chop them a -little. When the sugar is cooked to a thick syrup, shake a little salt -over the peanuts, and stir them in. Pour in shallow buttered tins, and -let cool. - - _Mrs. A. Cohen_ - - - - -MENUS - - -MENUS FOR DINNER - - GRAPE-FRUIT RELISHES - CREAM OF ASPARAGUS SOUP - BAKED BLUEFISH--SAUCE HOLLANDAISE - ROMAN PUNCH - TURKEY--CRANBERRY JELLY - POTATOES SPINACH - LETTUCE SALAD - CHARLOTTE GLACÉ CAKES - FRUITS BLACK COFFEE - - _E. F. S._ - - - OYSTERS ON HALF SHELL - SALTED ALMONDS OLIVES - BOUILLON EN TASSE - STUFFED TOMATOES ON LETTUCE LEAVES - DRESSED SQUAB - POTATOES PARISIENNE CAULIFLOWER - ASPARAGUS--MAYONNAISE - NUTS SMALL CAKES ICES FRUITS - BLACK COFFEE CLARET OR WHITE WINE - - _Mrs. H. J. S._ - - - HORS-D’ŒUVRE - RADISHES OLIVES CELERY SAUTERNE - FISH TIMBALES POTATO BALLS CLARET - SWEETBREADS WITH MUSHROOMS - FILET DE BŒUF - PETIT POIS LETTUCE SALAD - NESSELRODE PUDDING - FRUITS - COFFEE TOASTED CRACKERS FROMAGE - - _Mrs. H. Siegel_ - - -MENUS FOR LUNCH - - LAMB CHOPS BAKED POTATOES - SALAD CHEESE CRACKERS - NUT CAKE TEA - - _E. F. S._ - - FRIED FISH POTATO BALLS OMELET - FRUIT CAKE, JELLY, OR JAM - TEA OR COFFEE - - _E. F. S._ - - COLD MEATS OR POULTRY - PICKLES FRIED POTATOES - PRESERVES COOKIES - TEA OR COFFEE - - _E. F. S._ - - -BREAKFAST MENUS - - FRUIT - OATMEAL BOILED EGGS - BREAD BUTTER COFFEE - - _Mrs. Joe N._ - - FRUIT OMELET - ROLLS BUTTER COFFEE - - _Mrs. Joe N._ - - FRUITS - HOT CAKES FRIED FISH TOAST - COFFEE - - _Mrs. Joe N._ - - -MENUS FOR RESTRICTED WHIST - - CREAM CHEESE ON LETTUCE LEAVES - FRENCH ROLLS BUTTER BALLS - FRUIT CAKE COFFEE - - _H. I. S._ - - TONGUE SANDWICHES OLIVES - FANCY CAKES COFFEE - - _H. I. S._ - - LOBSTER À LA NEWBURG IN RAMEQUINS - HARD-BOILED EGGS SERVED IN LETTUCE NEST - CHEESE STRAWS SALTED ALMONDS - ORANGE LAYER CAKE COFFEE - - _H. I. S._ - - - - -HOUSEHOLD HINTS - - -ITEMS OF INTEREST AND VALUE - -There is nothing like spring sunshine for bringing out scratches and -blemishes on the furniture and marks of wear and tear on carpets and -upholstery. Possibly the housekeeper’s eye is quickened by the approach -of housecleaning paraphernalia, but certain it is that the room that -has worn a respectable air through the winter with the first ardent -glance of old Sol will suddenly reveal no end of defects. For restoring -furniture there are several excellent preparations to be found in the -market, and nearly every housekeeper has her own preference among them. -With one of the good oil polishes, a soft cloth, and plenty of what -is popularly known as “elbow-grease,” very obstinate scratches will -disappear. A vigorous rubbing with a clean flannel cloth should follow -the application of the preparation in all cases. - -A mixture of oil and turpentine is the best of restoratives for wood -that has become grimy and dull. The usual formula is three parts -of paraffine oil to one part of turpentine. Be sure that all dust -is removed before the work begins. Moisten a flannel cloth in the -mixture, and apply it to all parts of the wood. In obstinate cases -let the preparation remain on the wood for a time then dust with -rottenstone, moisten again with oil and rub quickly after the oil -is applied. Do not let the rottenstone become dry, or it will still -further blemish the wood. When the work with the rottenstone and oil is -over, follow it up with rubbings with a clean, soft cloth and then with -a polishing with the oil and turpentine described above. There is no -objection to mixing the rottenstone and oil in a dish before the work -begins. - -To clean furniture that may have come from the second-hand store or -store-room, where it has been badly soiled, make a mixture of beeswax -and kitchen soap--an ounce of the wax to a quarter of a pound of the -soap. Dissolve the two together over the fire and then stir in half an -ounce of sal-soda. Stir the mixture until it is cold and then mix with -it an equal part of turpentine. A little of this on a soft cloth will -work wonders with old furniture. - -The dark fumed oak of the Mission and other popular furniture shapes -sometimes gets marred below its stain. In such cases common oil paints -sold to amateurs for 10 cents and 5 cents a tube may be rung into -service. Burnt umber and lampblack will give the fumed-oak shade. Drop -the umber in a saucer and mix to the desired shade with lampblack, -thinning with linseed oil. Burnt sienna and lampblack toned with yellow -ochre will give mahogany color. Burnt sienna, burnt umber, lampblack, -and yellow ochre mixed in the right proportions give black-walnut -tone. Burnt sienna is about the color of cherry. Raw umber will answer -for most light woods such as ash, oak, and maple. Use brush or cloth in -putting on the colors, according to convenience. - - * * * * * - -Natural finished willow furniture may be cleaned with soapsuds in which -borax has been dissolved. It should be applied with a scrubbing-brush. -The pieces should be dried very speedily in the sun. Before the -cleaning with water begins, the piece should be thoroughly dusted. This -rule holds good with any article at all that is being washed. All loose -dust should be shaken or brushed off or out before water is applied. - - * * * * * - -Natural wood should be freed from all loose dust before cleaning and -then may be wiped off with a woollen cloth moistened with oil and -turpentine or with wood alcohol. This treatment should be followed by -a rubbing with a dry woollen cloth to bring out the polish. A woman -who found several dents in the hardwood of her dining-room wainscoting -restored it by laying over each dent a thick pad of wet brown paper, a -wet cloth folded several times over that, and then applying a hot iron -over all. When the pad was about dry it was removed, and if the place -still showed a mar the treatment was repeated. - - * * * * * - -One housekeeper who is successful in keeping her furniture in polish -washes the varnished-wood frames twice a year with potato water and -then rubs them dry and bright with woollen cloths. The piano receives -the same treatment. The potato water is prepared by soaking uncooked -potatoes sliced thin in cold water for two or three hours and then -straining the water. - - * * * * * - -An old housekeeper who has several choice Oriental rugs, some of light -color, sees to the cleaning of them herself. They are first swept -thoroughly on both sides on the grass of the back yard. Then, if they -are light-colored, they are covered with cornstarch which has a small -mixture of prepared chalk, and are left for several hours. At the end -of that time they are brushed free from the powder, shaken well and -beaten carefully. Dark ones are covered with hardwood sawdust and left -over night. The next day they are swept with a stiff clean broom, and -then wiped off with a towel wrung out of hot water. - - * * * * * - -The silver desk furnishings, vases, etc., will retain their gloss with -little extra cleaning if they are polished with a piece of soft silk -several times a week. - - * * * * * - -Silver should always be thoroughly washed after any cleansing powder or -liquid is used on it. - - * * * * * - -To clean copper kettles, rub the kettle with a cut lemon dipped in -powdered bath brick. When all stains are removed, wash in warm soapy -water; then dry and polish with powdered bath brick and a soft cloth. - - * * * * * - -To polish brass trimmings, such as hinges, handles, and other ornaments -of furniture, without marring the wood during the work requires that -the polish shall be beneficial to the wood as well as to the metal. A -mixture of half as much naphtha as paraffine oil and enough powdered -rottenstone to make a soft, thick cream will accomplish the purpose. -It should be applied with wool and should be followed by a rubbing -with a soft cloth. Before polishing the last time it is well to make -an application of dry rottenstone powder to remove all traces of the -naphtha. Unless this is done, the brass will tarnish soon. - - * * * * * - -White wax packed with white silk or satin will keep the material from -yellowing. It is an old custom to put away the wedding gown in this way. - - * * * * * - -To take out a blood-stain, cover the spot with cold raw starch, just -wet enough to make a paste, and leave it until it is dry. - - * * * * * - -To remove wine-stains, spread the blemished fabric over a bowl and pour -boiling salt water through it from a height. - - * * * * * - -Machine oil should be washed out in cold water before the article -stained with it goes to the laundress. - - * * * * * - -Javelle water is an antidote for iron rust. - - * * * * * - -Valuable plaster casts are best cleaned by professional -plaster-workers. Small pieces that have become soiled may be made more -sightly by covering them with whiting and fuller’s earth, wrapping them -in a cloth and leaving them for two or three days. When the powder is -brushed off much of the grime will go with it. - - -TO PREVENT BREAKING GLASS - -In opening a jar of fruit with a knife always insert the blade between -jar and rubber. Prying against the thin edge of the cover bends it out -of shape, perhaps ruining it for future use, and is likely to break the -glass. - - -TO CUT PLATE GLASS - -To cut a piece of plate glass it is thought a diamond-cutter is -necessary, but it is not. If the glass is not very thick it can be cut -with a pair of scissors, a large pair being preferable. While cutting -hold the glass beneath half a foot or more of water, and it can be -readily cut any shape desired. A round piece of glass has been cut out -of a good-sized pane in just this manner. The scissors do not have to -be extra sharp. - - “_Success._” - - -TO REMOVE FRUIT-STAINS - -Stained table linen follows the return of the fresh-fruit season as -surely “as night follows day.” For removing such stains there is -nothing more effective than the sulphur bleach. Lay a spoonful of -sulphur on a plate, and sprinkle with a few drops of alcohol. Over this -place a tin funnel with the point upward. Touch a lighted match to -the alcohol; wet the stained linen, and hold the spot over the opening -in the point of the funnel. The sulphur fumes will remove the most -obstinate stain, seldom requiring more than one application. Rinse and -wash the linen at once, to prevent rotting the material. - - _“Woman’s Home Companion” for September._ - - -SICKLY PLANTS - -Nitrate of soda will rapidly improve the appearance of house plants -that have become sickly. A piece about the size of a marble is enough -for a plant taking a twelve-inch pot. - - -TO KILL INSECTS - -A good solution to kill all insects is to take two pounds of alum and -dissolve it in three or four quarts of boiling water; let it stand on -the stove until the alum is all melted, then apply it with a brush -while very hot to the wainscoting and floor and wherever the vermin -abound. - -It is also good to use on pantry shelves and bedsteads, and is a sure -cure for the pests of fleas that are apt to swarm a closed house after -a damp spell in the summer time. - - -FINE DARNING - -In darning a shirtwaist or other garment where it is important that the -place shall not be seen, do the work without putting a piece under the -hole and use very fine thread. If the darning is done well, the spot -will be as strong as the fabric around it and when it is ironed will -be scarcely noticeable. The edges of the material, of course, must be -drawn together in their original position. In mending any fabric, the -direction of the threads should follow, as much as possible, the lines -of the warp and woof. It is advisable sometimes to ravel a thread from -the fabric itself and use it in darning. At other times, when silk is -to be used, it is well to split silk in order to have a flat thread -instead of a round one. It is an old-fashioned idea worth remembering -to use a hair in darning fine wool. - - -THE SAND-BAG AS A WARMER - -A sand-bag as a warmer is said to be greatly superior to a hot-water -bottle, which many people prize so highly. Get some clean, fine sand; -dry it thoroughly; make a bag about eight inches square of flannel, -fill it with dry sand, sew the opening carefully together, and cover -the bag with cotton or linen cloth. This will prevent the sand from -sifting out, and also enable any one to heat the bag quickly by placing -it in an oven or on top of a stove. The sand holds the heat for a long -time. - - “_Health._” - - -USES FOR TURPENTINE - -There are few housekeepers who are not familiar with some of the -numerous uses of turpentine, and as its odor is clean and wholesome it -has the advantage over many remedies whose odors are offensive. - -Turpentine and soap will remove ink-stains from linen. - -A few drops added to water in which clothes are boiled will whiten them. - -It will exterminate roaches if sprinkled in their haunts. - -Turpentine will remove wheel-grease, pitch, and tar. - -A few drops on a woollen cloth will clean tan shoes nicely. - -Clean gilt frames with a cloth moistened in turpentine. - -Carpets can be cleaned and colors restored by going over occasionally -with a broom dipped in warm water in which a little turpentine is added. - -An equal mixture of turpentine and linseed oil will remove white marks -from furniture caused by water. - - -THINGS TO AVOID - -Avoid biting the thread; it is harmful to the teeth. - -Never leave matches where rats can get at them. - -To remove ink-stains from clothing, soak the spot in sour milk. - -Salt and vinegar will be found excellent for scouring copper kettles. - -Keep an oyster shell in your tea kettle to prevent the forming of crust. - -Delicate glass can be safely washed in very hot water if slipped in -edgewise. - -Fill vases one-fourth full of sand to prevent them from being knocked -over and broken. - -A little powdered charcoal put in the sink occasionally will keep it -clean and free from odors. - -Rubbing chilblains thoroughly with paraffine oil every night for a week -is said to effect a cure. - -A little kerosene added to the water with which you wash your windows -will make them much brighter. - -A few drops of oil of lavender poured into a glass of hot water and set -in the sick-room will purify it greatly. - -Soaking new brooms in strong hot salt water before using them is said -to toughen the bristles, making the brooms more durable. - - -IN CASE OF FIRE - -If smoke is seen pouring out from under a door, do not rush and open -that door. Remember that by so doing you cause a draught which will -fan smouldering timbers into flame. Shut and keep shut all doors and -windows, or other air-channels. - -If you have not a hand pump or fire grenades handy, collect as many -pails or jugs of water as possible outside the closed door of the room -which is afire. - -Meantime, remember that smoke is almost as dangerous to life as fire. A -soaking-wet towel knotted round the face and nostrils is an excellent -rough-and-ready protection against breathing smoke. So is a wet sponge. - -Remember also that smoke rises. Therefore, it is least thick near the -floor. If the smoke be very thick, crawl with your face close against -the floor. - -The commonest cause of fire is the upsetting of an oil lamp. Water -will only spread the flames of burning oil, but a hearth-rug will -extinguish them promptly, says “Home Chat.” - -Milk will also extinguish burning oil. - -Sand or earth or common salt are useful aids to fire-fighting. The -contents of an ordinary flower-pot will stop the spread of the flames -of oil. - - -WOMAN - -It takes a hundred men to make an encampment, but one woman can make a -home. I not only admire woman as the most beautiful creature that was -ever created, but I reverence her as the redeeming glory of humanity, -the sanctuary of all the virtues, the pledge of all perfect qualities -of heart and head. It is not just nor right to lay the sins of men -at the feet of woman. It is because women are so much better than -men, that their faults are considered greater. A man’s desire is the -foundation of his love, but a woman’s desire is born of her love. The -one thing in this world that is constant, the one peak that arises -above all clouds, the one window in which the light forever burns, the -one star that darkness cannot quench, is woman’s love. It rises to -the greatest height, it sinks to the lowest depths, it forgives the -most injuries. It is perennial of life and grows in every climate. -Neither coldness nor neglect, harshness nor cruelty, can extinguish -it. A woman’s love is the perfume of the heart. This is the real -love that subdues the earth; the love that has wrought all miracles -of art; that gives us music all the way from the cradle song to the -grand closing symphony that bears the soul away on wings of fire. A -love that is greater than power, sweeter than life, and stronger than -death.--_Robert G. Ingersoll._ - - -A WOMAN’S HOUSEWORK AS A PHYSICAL-CULTURE SCHOOL - -America possesses thousands of girls who find a large part of their -physical culture to perfection in “helping mother,” and they are not -blushing because they do so. For them the vista of possibilities is -long and alluring. - -For the arms, fingers, and wrists, they find washing and wiping dishes -admirable; perhaps water helps to make supple the joints, which is an -advantage that dish-washing has over the drying. However, there is a -fine elbow movement in the wiping, too. - -Bed-making is still taught in the homely physical economics and cannot -be too highly recommended. With the folding of the counterpane and -sheets, the arms are stretched to their utmost, and while standing -erect, with chest thrown out, breathing is bound to be correct. - -Shoulder, torso, and limbs are developed in mattress-lifting, but it -requires a strong woman to do this easily; any hint of spinal affection -is an embargo on the exercise. - -Sweeping gives much the same motion as is used in handling golf-clubs. -For perfection of arms and shoulders there is nothing better. - -Scrubbing, like lawn tennis, is rather violent and not to be attempted -unless one is sure of the heart. In the beginning it will be as severe -on the knees as is paddling a canoe, but so soon as one becomes -familiar with the work it affords a subtle satisfaction all its own. - -Running up and down stairs when mother needs anything is a first-class -exercise; and an interesting diversion, as well as an upper-arm -developer, may be found in egg-beating. - -Dusting should have a chapter by itself. First you are down on all -fours, then on tiptoe to see how far the cloth will reach. The -tiptoeing for calf-development is superb. - -You twist yourself into all sorts of positions to get at the corners -of the carved furniture. You are on one knee, then on the other. Every -muscle, every tendon is brought into service before you have finished. - - -KEEP YOUNG - -A beautiful woman, who combines in her person a greater number of -charms than do most fascinating women, gives her formula for keeping -young and handsome in spite of a life of constant study, hard work, -and comparatively no play: “Vigilance and determination and perhaps -a little self-sacrifice are the price I pay for being considered a -good-looking woman,” she says. - -Remember, this beauty can act and is entitled to be called a star of -the first magnitude. “I am ever on the alert and when I discover -traces of fatigue or any destroying symptoms, I set about at once to -eradicate them. During the theatrical season I don’t attempt to be -anything but a professional woman. I don’t receive, nor do I go to -other people’s houses. I simply haven’t the time and I don’t make it. - -“My mode of life is very simple. As a rule I sleep nine or ten hours -out of the twenty-four, never less than eight. I eat regularly -and avoid everything that will give me indigestion. You know that -indigestion is one of beauty’s most powerful foes, a greater enemy than -age, as great even as worry. - -“I walk every day, rain or shine, wear a short skirt and low-heeled -shoes. I keep the French heels for the stage. I try not to worry, no -matter what happens, and never tire myself unnecessarily. My method has -no frills or isms; perhaps few women would care to try it. As Turkish -baths agree with me, I am devoted to them, and I consider a good -complexion cream as important, almost, as cold water.” - -On Sunday, she explained, she was not obliged to go to the theatre. -“Yet I do not spend that day in idleness nor in receiving visitors. -When one’s hair is five feet long and very thick, it is not an easy -task to have it shampooed, so I am almost ashamed to confess the entire -day is quite given over to self-preservation. - -“How do I keep the same weight all the time? Why, by vigilance, -determination, and a good pair of scales frequently consulted. If I -gain a pound I immediately stop drinking at meals and give up sugar and -sweets absolutely. Yes, even water is tabooed. This all sounds very -simple, but, of course, it precludes much pleasure and relaxation.” - -There, mesdames, you have the beauty régime of a woman who always -pleases her public and who possesses the love and admiration of -countless friends. She is no longer in her girlhood, yet gives not the -faintest indication of maturity. Her figure is slender and svelte, a -succession of soft curves, with not a bone to disfigure its surface. -Her skin is fresh and pink as a small child’s and her hair shows -vigorous health. - -While all women may not be beautiful, cleanliness and fine grooming -and an ordinary amount of exercise will render them most attractive. -Stout women should bathe oftener than lean ones, but let them avoid -the use of hot water; it has a tendency to produce headache with the -full-blooded individual. Always follow a warm bath with a dash of cold -water--it contracts the pores and inspires circulation. For persons -with weak nerves, sponging is better than tubbing or the shock of the -shower. Cold water must be used with judgment. - -A hot foot bath accompanied by vigorous rubbing is often beneficial in -cases of insomnia. In bathing be careful to “go beneath the upper layer -of the skin, get down to the underlying tissues,” and give them the -benefit of the friction. The mere exercise attendant upon rubbing the -body is salutary and helps in a great measure to keep circulation at -top notch. - -Laxity or downright laziness in home bathing is one of the sins of the -age, though one may not deny that this century is the apotheosis of -cleanliness as compared to the methods adopted by the beauties of long -ago. A flick of the wash rag constituted their daily ablution, and the -weekly bath was looked upon as a function. - -Lean persons should be wary of the Turkish bath, while the victim of -corpulency must avoid the Russian. The Roman bath, in reality an oil -bath, is productive of flesh, therefore beneficial to badly nourished -bodies. Bathing should never be indulged in directly after eating and -never carried to the point of over-exertion. - -After a fatiguing day a woman can do nothing which will more quickly -restore tone to throbbing nerves, rob strained, tense muscles of -their aching weariness, and refit her for the duties of housekeeper -and hostess, than to take some kind of aromatic bath or to follow the -ordinary warm bath by spraying the whole body with eau de cologne. - -If the head aches, bathe the face in hot, perfumed water, do it -slowly, rubbing the forehead and temples in a rotary motion and let -the hot cloth linger behind the ears and on the nape of the neck. This -treatment will do as much for you as an hour’s sleep. - -A salt rub is also a tonic and should be taken in the morning, after a -tepid bath; take a handful of damp sea salt and rub it vigorously upon -the body. Follow this with a rapid sponging of the stinging spray. - -Oatmeal bags are pleasant and easily prepared. At home you can make a -dozen for the price of one. They whiten the skin and give it a velvety -softness, besides imparting a delicate fragrance. - -Make the bags of cheesecloth, about four inches square, and fill them -loosely with the following mixture: Five pounds of oatmeal, one pound -of powdered Florentine orris, one pound of almond meal and half a pound -of pure castile soap scraped to a powder. One bag will be sufficient -for a bath. - - -THE CARE OF THE HANDS - -Many a woman who gives time and thought to the art of pleasing, who -bemoans natural shortcomings or physical defects, is unconscious of the -power and fascination that a well-developed and well-cared-for hand -wields in a most subtle fashion. Very often the soul speaks through the -hand when a halting tongue refuses speech. Conceal natural instincts as -you will, the hands ofttimes betray them. Hide them, transform them, -the hand, still true to nature, defies your efforts. - -Lavater says: “The hand, whether in motion or repose, has an expression -of its own that is not to be mistaken. When in perfect rest it shows -what are our traits of character; its flexions betray what are our -actions and our passions.” In all ages homage has been paid to the -hand, and its study was held in honor by the wisest philosophers of -ancient Greece. Italy’s great poet Petrarch confessed that Laura’s -“beautiful hand made captive his heart.” - -To the student or one blessed with natural discernment, the shape, -texture, and color of the hand reveal the secrets of the soul. Good -blood and breeding are to be discovered, and, though the poise of head -and grace of carriage be acquired, the contour of wrist, palm, and -finger remains obstinately natural. - -What the mind conceives the hands put into execution, and what the -heart wills the hand makes possible. Upon the palm are found more or -less indications of the physical and mental attitudes of men--their -appetites, instincts, and ambitions. A narrow palm suggests feeble -temperament, lacking force of imagination, while too broad a one -denotes egotism and sensuality. A nature capable of great enjoyment -and the possessor of a lively imagination develops a supple and fairly -generous expanse of palm; but the hard, thick hand ofttimes lacks -intelligence. - -Knotty fingers, when not the result of gout, indicate originality; the -smooth taper finger means love of art and a predominance of sentiment -over reason. Square fingers denote method, and the spatulate show -ability, tact, and action. Very rare is the psychic hand with its -slim tapering fingers, its snowy texture and wonderful softness. Well -for the world that it is uncommon, lacking as it does usefulness and -industry. - -That the hands are capable of improvement, so far as texture is -concerned, is demonstrated by the secrets of my lady’s boudoir. There -are different exercises for relaxing and contracting the muscles, which -unite in imparting suppleness and expression. Given over to contact -with everything that can spoil, soil, and deform them, how shall one -keep their beauty? Cleanliness is the first and most important factor, -and pure castile soap is always reliable, but frequent washings are -unnecessary for softening the skin. The hands should be washed only -when necessary, in neither very hot nor very cold water. Avoid all -extremes of temperature. Soft water is imperative, however, and wheat, -bran, or almond meal thrown in the basin will be found beneficial; -after which rub the skin with almond oil, cold cream, or some simple -lotion. There is an old-fashioned but safe method of whitening the -hands. Take some horse chestnuts, peel, dry, and then pound them in a -mortar until they become a fine powder. A pinch of this flour thrown -into a pint of water and stirred will make it white and milky, a -delicious substitute for soap on a cold day, when the skin is apt to -chap unless great care be given to drying the hands. - -Milk is also marvelous for bleaching, but it is a luxury not suited to -all purses. Lemon juice may be used to remove stains from the hands. -Tomatoes will produce the same effect. For a stubborn mark, rub gently -with a piece of fine toilet pumice; but beware of injuring the texture -of the skin. - -After a thorough cleansing comes the manicuring of the nails, which -with a little experience may be accomplished at home with excellent -results. The flesh surrounding the nails should be pressed back very -gently to its proper place. Be careful not to tear or bruise it, else -a jagged appearance will result, necessitating clipping, which always -encourages growth. An orange stick is a necessary adjunct to the -toilet; by its aid the nails can be probed and cleaned without fear of -injury. A white crescent at the base, a rosy tint in the middle, and a -white transparent border with a polished (not too highly) surface are -the marks of well-cared-for nails. - -Do not have them too long, else they are liable to break; curve on -either side, with the deepest portion projecting just far enough to -protect the ball of the finger. Do not scrape with pointed instruments -of steel. It takes a long time for a bruised surface to resume normal -conditions. Gloves, worn when unpleasant work is necessary, should be -loose. Before putting them on it is a good idea to cover the hands -with a light layer of oil of sweet almonds or vaseline. This prevents -callous spots, and the process of softening will be in progress during -the occupation. - - -YOUR “LAUGH” LINES - -It was long the popular belief that wrinkles are caused chiefly -by sorrow and care. Up pops somebody in this twentieth century to -denounce that theory and to declare that the merry folk are far oftener -afflicted than the sorrowful and that laughter more frequently furrows -the face than tears. - -It is a rather happy suggestion; not that wrinkles are welcome, but -that cheerfulness is a heaven-sent gift and should be received with -grateful hearts. Let laughter ring out loud and long. It is infectious. -It uplifts those who hear it. If it brings wrinkles, you may be sure it -displaces more hideous lines. - -If home were made more cheerful, the law would clutch less often at -the throats of criminals and the institutions would open their doors -to fewer refugees. We know, when night comes, mothers are tired and -husbands fractious with bile and business. The good woman would like -to sit down to an interesting book and the man to his newspaper and -silence, each feeling the comfort is well deserved from duties well -performed. - -But have they the right and is it safe to follow the natural bent? Boys -and girls will have fun; they will have room and place for noise and -laughter and the irresponsible bubbling of youthful spirits. If these -be not accorded to them in their home they will surely seek and find -diversion outside. - -She is the wise mother who, in addition to her deeper anxieties and -solicitude, draws and holds with her own largeness of spirit the -expanding natures of her laughing girl and rollicking boy. To do this -she must be as quick to laugh as to cry with them, recognizing the -drollery of their wit and giving it welcome. - -There is the cheerful woman who puts herself out to be pleasant to -her friends. Meet her on the street and she will treat you to a -cheery smile and a soft greeting that has a sweet little melody all -its own. Such a woman makes the nightingales sing in one’s heart. She -doesn’t send souls into deep mourning as does the whiny woman or the -grouchy person or the suffering sister with woes that bury you like an -avalanche. - -Plenty of persons have troubles, but they don’t shake them out and -beat the dust out of them and hang them up in the air all the time and -display them for the entertainment of their acquaintances. There is no -such thing as being without troubles, and when you run across a woman -who gives you a smile and a bright little word don’t tell yourself that -it is easy for her, that she hasn’t anything to worry about. - -One never knows. She may have, all buried in the depths of her heart, -more trouble to the square inch than you have ever heard about. It -doesn’t pay to be grumpy. Not a bit of it. It doesn’t pay to be a -member of the Tearful Society, either. The only thing that counts is a -brave heart filled to the roof with simple, honest charity. - -You have seen those awful parlors, haven’t you, in the country -districts, where the shades are always drawn and Mme. Moth has garden -parties in every corner of the carpet and funereal pictures hang from -the wall, and when you open the door you are struck deaf, dumb, blind, -and senseless with the frightful mustiness that finally chases you out -in the free air? - -Some persons shut up their hearts just the same way. Open up the -windows. Let sunshine fairies mob the place. Scatter the moths of -mortal mind helter-skelter and dig out the bad-conscience corners. -You will have a nice, clean, hygienic feeling after your heart -housecleaning. - -Suddenly you will find you are having a garden party there; you will -find yourself entertaining beautiful thoughts, and you will wonder -how you ever lived under the old régime when you displayed so little -hospitality. It is a fine thing to know how to welcome the big feelings -of life. Don’t forget that laughter is a good tonic and a near-panacea -for many ills. - - -LOTION FOR THAT “TIRED” FEELING - -Take one-quarter pint of alcohol--the recipe can be doubled or tripled -if desired--one ounce each of spirits of camphor and ammonia, two and a -half ounces of sea salt and one pint of boiling water; mix thoroughly -and always shake before using. If a woman comes in tired from a day’s -shopping, a long walk, or any other wearying exertion, apply the tonic -to the face and arms, and it will magically remove all of that “tired” -feeling and put one in fine condition for the evening. - -Another delightful and refreshing bath water, which is said to come -from Portugal, is made from two and one-half ounces each of eau de -rose and eau fleur d’orange, one and a quarter ounces of eau de myrte, -one-half drachm of essence of ambergris and one-quarter drachm of -essence of musk. After thoroughly commingling the ingredients, keep -closely corked in a bottle for a week in the dark--it were better if -it remained even two weeks--then pour off the clear liquid. A little -poured into the basin of water in which the face is washed will revive -and freshen the complexion wonderfully. - - -ONE SIDE OF THE FINANCIAL QUESTION BETWEEN MAN AND WIFE - -The philosophy of clothes is a serious study, and instead of -being frowned upon by men, who invariably associate it with wild -extravagance, it should be incorporated as first among the bylaws -of home life. Women in many cases are largely responsible for the -troubles and misunderstandings which arise, brought about, as they -often are, on the very threshold of married life. - -When a husband admires the stylish appearance of his bride’s traveling -gown she is apt to be tempted by the irresponsible imp of mischief -to answer, “It cost but a trifle.” In fact, she may burst out with -the fiction that she “never spends money on gowns.” This small and -unnecessary explosion may win her a tithe of praise at the moment; but -it also paves the way for an embarrassing future if she proposes to -live up to the fairy tale. - -It is curious that the most honest, frank, and truthful women will -often hesitate or even fib when asking for domestic expenses, and the -most generous and loyal fellow in the world, who lives to spend his -dollars like the farmer sows his wheat, looks “concerned,” to be mild -in our expression, when the woman whom he loves and trusts looks to him -for the weekly stipend. - -The wife of a millionaire, who never made anything but her own -complexion, boasted that her husband was under the impression that -she designed and made her own gowns and bonnets. This she had told -him on their wedding journey, and she could never pluck up courage to -undeceive him. - -A little honesty at the start would make the financial side of -matrimony much more pleasant; hence it is difficult to understand why -a woman prevaricates when the broad way of truth is easier--unless, -indeed, she be tied to a man who “rows” every time money is mentioned. - -Perhaps he doesn’t mean it. So few of them understand that the very -need of asking hurts and humiliates, even grieves, a proud woman. - -A fine, jolly man rallied his wife once on her diffidence in this -manner: “Ashamed to come to me for anything? Nonsense! You can come to -me as you go to God.” And he never realized the supreme egotism of his -speech. So long as she did not smile over it, all went well. - -Women hesitate to discuss unpleasant matters with their husbands, and -at an early stage they are made to feel that money is an extremely -unpleasant subject. Hence they resort to all sorts of foolish -subterfuges to obtain possession without open speech. This does not -class them among deceivers. A woman is simply more careful than a man -in her methods, fearing she will give offence. - -Nature sets us an example for “all things new.” She never wears the -castaway leaves of past seasons. There is no remade foliage on the -trees, no flaunting of spring colors in November. The late skies are -veiled in tints the summer never saw and the earth in her old age is as -changeful as a merry maid in her teens. - -The influence of dress is greater than we will acknowledge. We feel -better, act better and bring more honor to those who love us when we -are properly gowned. An ill-dressed woman may possess the wisdom of a -sage, or the beauty of a goddess; but among her sisters she is at a -tremendous disadvantage unless she is like unto them in the glory of -her raiment. - - -SHOULD HE MARRY? - -The Man-- - -Who goes home to grumble and growl; - -Who thinks he can keep house much better than his wife; - -Who cannot remember his wife’s birthday nor the anniversary of their -marriage; - -Who believes that no one below the status of an angel should be his -helpmate; - -Who decides his wife is “fixed” for the season if she has one new gown; - -Who imagines a woman’s bonnet should cost about $1.95; - -Who fancies that his wife exists for the comfort and convenience of his -mother and sisters; - -Who provides himself with a family and trusts in providence to produce -a home and something to eat; - -Who labors under the delusion that his wife’s money belongs to him; - -Who advises his sick wife to be up and doing and she will feel ever so -much better; - -Who doesn’t know what a woman wants with ready cash when she has credit -at a dry-goods store; - -Who forgets his manners as soon as he steps across his own threshold; - -Who thinks a dining-room carpet should last a lifetime; - -Who constantly talks about supporting a wife, when she is working -fourteen hours a day, including Sunday; - -Who declares it all nonsense for a woman to want a ten-cent bunch of -violets when she hasn’t seen a flower for five months; - -Who quotes the Apostle Paul on the “woman question” and firmly believes -the mantle of the holy man has fallen upon his shoulders; - -Who looks upon his wife as a mental waste-paper basket into which he -dumps the chips of ideas he has collected during the day. - - -SHOULD SHE MARRY? - -The Woman-- - -Who buys for the mere pleasure of buying; - -Who expects a declaration of love three times a day; - -Who anticipates in married life a good easy snap; - -Who thinks it cheaper to buy bread than bake it; - -Who would rather die than wear the same bonnet the second season; - -Who wants to refurnish her house every spring; - -Who stays at home only because she has no other place to visit; - -Who would rather nurse a pug dog than a baby; - -Who thinks she can get $5,000 worth of style out of a $1,000 salary; - -Who does not realize how many pennies, nickels, dimes, quarters, and -halves there are in $1; - -Who marries in order to have some one pay her bills; - -Who thinks embroidered centre-pieces and doylies are of more importance -than sheets, pillow-cases, and blankets; - -Who buys bric-à-brac for her drawing-room and borrows kitchen utensils -from her neighbors; - -Who cares more for the style of her winter furs than she does for the -health and comfort of her family; - -Who thinks the cook and nursemaid can run the house; - -Who weeps over the woes of the heroine in a trashy novel while ignoring -domestic tragedies directly under her own nose. - - -DON’TS UP TO DATE - -FOLLOW RULES AND BE HEALTHY AND WISE, IF NOT OTHERWISE - -Don’t exercise after you feel exhausted. - -Don’t fail to laugh at your husband’s jokes. - -Don’t treat your family to a morning view of hair-curlers. - -Don’t neglect the daily bath if you want a radiant complexion. - -Don’t forget that diet, quiet, and sleep are the hand-maidens of beauty. - -Don’t be afraid of sunshine and fresh air; they give bloom and color. - -Don’t wear the high collar. It ruins the line and curve of the neck and -hardens the flesh and often leaves its mark. - -Don’t talk when you are hoarse. Your voice may be permanently lost or -difficulties of the throat result. - -Don’t ride in an open carriage or near the open window of a car after -playing golf or exercising in a vigorous way. - -Don’t exercise one part of the body too much and another not at all. -Let the development be symmetrical. - -Don’t become so burdened with the accumulation of knowledge that you -cannot spare time for a good hearty laugh. - -Don’t think any “old dress will do for home.” Always wear a pretty and -becoming gown. - -Don’t tell your husband you wish you hadn’t married him. The chances -are that you don’t wish it any more than he does. - -Don’t believe you can get rid of wrinkles by filling in the crevices -with powder. Instead, give your face a warm bath and good scrub, night -and morning. - -Don’t take a long walk or undertake much household work before -breakfast. Vitality is not at its best early in the morning. Strength -increases as the sun rises and one is stronger about midday. - - - - -TRANSCRIBER’S NOTES: - - - Italicized text is surrounded by underscores: _italics_. - - Obvious typographical errors have been corrected. - - Inconsistencies in hyphenation have been standardized. - - Archaic or variant spelling has been retained. - -*** END OF THE PROJECT GUTENBERG EBOOK THE AUXILIARY COOK BOOK *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The Auxiliary cook book</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Various</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: September 4, 2022 [eBook #68909]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: David E. Brown and the Online Distributed Proofreading Team at https://www.pgdp.net (The New York Public Library's Digital Collections)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE AUXILIARY COOK BOOK ***</div> - -<div class="figcenter hide"><img src="images/coversmall.jpg" width="450" alt="" /></div> - -<hr class="chap x-ebookmaker-drop" /> -<div class="chapter"> -<div class="figcenter"><img src="images/i_title.jpg" alt="" /></div> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="titlepage"> -<h1>THE AUXILIARY<br /> -COOK BOOK</h1> - -<div class="figcenter"><img src="images/i_titledeco.jpg" alt="" /></div> - -<p><span class="large">PRICE, FIFTY CENTS</span></p> - -<div class="figcenter"><img src="images/i_titledeco.jpg" alt="" /></div> - -<p>PUBLISHED BY<br /> -THE AUXILIARY SOCIETY OF THE HEBREW SHELTERING<br /> -GUARDIAN SOCIETY OF NEW YORK<br /> -ORPHAN ASYLUM<br /> -1909</p> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_3">[3]</span> - -<div class="blockquot"> -<p><i>As the tender bud requires the sunshine, air, and -water for its development, so the child, to unfold -all its powers and inborn faculties, requires the -sunshine of kindness and sympathy, an atmosphere -of love and a rich spiritual and physical -nourishment. Who can administer all these elements -so essential for the blossoming of the -child’s soul more tenderly than a mother? And -where an inscrutable destiny has taken her away, -those who stand in her place must be inspired with -her deep love and affection, her tender heart and her -keen vision into the child’s being.</i> -</p> - -<p class="right"><i>LUDWIG B. BERNSTEIN, PH.D.</i></p> -</div></div> -<p><span class="pagenum" id="Page_4">[4]</span></p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_5">[5]</span> - -<h2 class="nobreak">INTRODUCTORY</h2> -</div> - -<p><span class="smcap">This</span> valuable Cook Book is the product of the zeal -and energy of the ladies comprising the Auxiliary of the -Hebrew Sheltering Guardian Society of New York Orphan -Asylum, who have labored in a noble cause for the -benefit of their Cottage Fund. In compiling this work -the members have exercised the greatest care in contributing -their best and tried recipes, and have attached their -signatures thereto.</p> - -<p>The Household Hints will form a valuable addition to -every home.</p> - -<p>The Committee extend their sincere thanks to those -who have co-operated with them and so kindly contributed -toward this work. They have rendered their best -efforts to insure the success of this undertaking, and they -trust that their patient endeavors have produced a volume -which will prove, as they are confident it will, to be of -great value in every household.</p> - -<p class="right"><span class="indentright">MRS. H. J. SOWER,</span><br /> -<i>Chairman of Cook Book Committee</i>.</p> - -<p>“<span class="smcap">Blessed is He Who Considereth the Orphan.</span>”</p> - -<p><span class="pagenum" id="Page_6">[6]</span></p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_7">[7]</span> - -<h2 class="nobreak">CONTENTS</h2> -</div> - -<table> - -<tr><td class="tdr" colspan="2"><small>PAGE</small></td></tr> - -<tr><td><span class="smcap">Soups</span>,</td><td class="tdr"><a href="#Page_9"> 9</a></td></tr> - -<tr><td><span class="smcap">Fish</span>,</td><td class="tdr"><a href="#Page_13"> 13</a></td></tr> - -<tr><td><span class="smcap">Poultry and Game</span>,</td><td class="tdr"><a href="#Page_20"> 20</a></td></tr> - -<tr><td><span class="smcap">Meats</span>,</td><td class="tdr"><a href="#Page_24"> 24</a></td></tr> - -<tr><td><span class="smcap">Housekeeper’s Time-Table</span>,</td><td class="tdr"><a href="#Page_28"> 28</a></td></tr> - -<tr><td><span class="smcap">Vegetables</span>,</td><td class="tdr"><a href="#Page_30"> 30</a></td></tr> - -<tr><td><span class="smcap">Entrées</span>,</td><td class="tdr"><a href="#Page_36"> 36</a></td></tr> - -<tr><td><span class="smcap">Salads</span>,</td><td class="tdr"><a href="#Page_44"> 44</a></td></tr> - -<tr><td><span class="smcap">Sauces</span>,</td><td class="tdr"><a href="#Page_49"> 49</a></td></tr> - -<tr><td><span class="smcap">Puddings</span>,</td><td class="tdr"><a href="#Page_54"> 54</a></td></tr> - -<tr><td><span class="smcap">Desserts</span>,</td><td class="tdr"><a href="#Page_59"> 59</a></td></tr> - -<tr><td><span class="smcap">Bromangelon</span>,</td><td class="tdr"><a href="#Page_63"> 63</a></td></tr> - -<tr><td><span class="smcap">Pies and Puff Paste</span>,</td><td class="tdr"><a href="#Page_66"> 66</a></td></tr> - -<tr><td><span class="smcap">Passover Dishes</span>,</td><td class="tdr"><a href="#Page_69"> 69</a></td></tr> - -<tr><td><span class="smcap">Bread, Fritters, etc.</span>,</td><td class="tdr"><a href="#Page_71"> 71</a></td></tr> - -<tr><td><span class="smcap">Cakes</span>,</td><td class="tdr"><a href="#Page_76"> 76</a></td></tr> - -<tr><td><span class="smcap">Icings and Cake Fillings</span>,</td><td class="tdr"><a href="#Page_90"> 90</a></td></tr> - -<tr><td><span class="smcap">Ices</span>,</td><td class="tdr"><a href="#Page_92"> 92</a></td></tr> - -<tr><td><span class="smcap">Pickles, Preserves, etc.</span>,</td><td class="tdr"><a href="#Page_95"> 95</a></td></tr> - -<tr><td><span class="smcap">Sandwiches</span>,</td><td class="tdr"><a href="#Page_100"> 100</a></td></tr> - -<tr><td><span class="smcap">Beverages</span>,</td><td class="tdr"><a href="#Page_104"> 104</a></td></tr> - -<tr><td><span class="smcap">Candy</span>,</td><td class="tdr"><a href="#Page_107"> 107</a></td></tr> - -<tr><td><span class="smcap">Menus</span>,</td><td class="tdr"><a href="#Page_109"> 109</a></td></tr> - -<tr><td><span class="smcap">Household Hints</span>,</td><td class="tdr"><a href="#Page_113"> 113</a></td></tr> -</table> - -<p><span class="pagenum" id="Page_8">[8]</span></p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_9">[9]</span> - -<p class="ph2">THE AUXILIARY COOK BOOK</p> - -<hr class="tiny" /> -<h2 class="nobreak">SOUPS</h2> -</div> - -<h3>DIRECTIONS FOR SOUPS</h3> - -<p>Iron, agate, or porcelain kettles should be used for making -soups. Meats for soups should be put to cook in cold -water, boiled gently, and the required quantity of salt -added at first, to extract the juices of the meat and cause -the scum to rise. Allow one quart of water, one teaspoon -salt for each pound of meat. Remove all scum carefully -before vegetables are added. All grease should be removed -before the vegetables are added. It is well to cook -meat the day before the soup is wanted, that the grease -may be cooled and removed easily. Grease may be easily -removed from hot soup by adding a little cold water.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>GUMBO SOUP</h3> - -<p>Have bouillon quantity required for family. Take giblets, -end of wings, and necks of poultry. Then add sliced -gumbo, also one tomato, one or two Chili peppers. Stew -all this for a few moments, then add little by little bouillon, -and let boil one and one-half hour. Serve soup with -a bowl of dry rice.</p> - -<p class="right"><i>E. L. S.</i></p> - -<p><span class="pagenum" id="Page_10">[10]</span></p> - -<h3>MOCK BISQUE SOUP</h3> - -<p>One good lump of butter, one big tablespoon flour; let -this brown. Add milk as much as is needed for soup. -Now take one can of tomatoes; boil; pass through a colander; -season with salt and pepper, and sweeten with a -pinch of soda; before serving, mix with milk.</p> - -<p class="right"><i>E. L. S.</i></p> - -<h3>OX-TAIL SOUP</h3> - -<p>Two pounds of beef and two ox tails, one large onion, -celery, two carrots, one turnip and parsley; boil in one -gallon of water for three hours, slowly but steadily; season, -strain. You may then add noodles, rice, or any other -thing you like, such as peas, dumplings, etc.</p> - -<p class="right"><i>Mrs. Jake Brown</i></p> - -<h3>JULIENNE SOUP</h3> - -<p>Cut carrots and turnips into quarter-inch pieces the -shape of dice, also celery into thin slices, asparagus tips, -peas, and string beans cut into small uniform pieces. -Cover all this with water and season well with salt and -pepper; let cook until tender. In another saucepan have -your soup stock to boiling-point, to which add the cooked -vegetables; more seasoning if necessary. Serve hot.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>RICE SOUP</h3> - -<p>May be made with either beef or mutton stock, also by -adding all kinds of vegetables. Boil one-half cup of rice -in double boiler. Strain the soup; add the rice and let -boil one-half hour longer.</p> - -<p class="right"><i>Mrs. Greenberg</i></p> - -<p><span class="pagenum" id="Page_11">[11]</span></p> - -<h3>TOMATO SOUP</h3> - -<p>One can tomatoes, one teaspoon celery salt, one teaspoon -salt, sprig of parsley, one pint hot water, one onion, -one-fourth cup butter, one and one-half tablespoon flour, -one teaspoon sugar, cup milk. Boil tomatoes with onion -and water twenty minutes; heat butter and flour together; -add milk while hot; strain tomatoes into hot milk and -flour; then add all the other ingredients. Serve with -croutons or rice.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<h3>OYSTER SOUP</h3> - -<p>Take as much milk as you want soup. Let come to a -boil; stir in one-half cup of fine cracker meal, add one -quart of fresh oysters, a lump of butter. Let come to a -boil but once. Then remove from the fire; season with salt -and pepper; serve with oyster crackers.</p> - -<p class="right"><i>Mrs. Haines</i></p> - -<h3>CREAM TOMATO SOUP</h3> - -<p>One-half can tomatoes, a piece of butter the size of an -egg, one-half teaspoon of saleratus or soda, two tablespoons -of cracker meal, salt to taste. Boil tomatoes one-half -hour; strain; then put on the fire, add the butter, cracker -meal, and soda. Heat one cup of milk to each plate of -soup, which pour into the tomatoes; after the soda sizzles -add salt to taste.</p> - -<p class="right"><i>Mrs. Max Kohn</i></p> - -<h3>NOODLE SOUP</h3> - -<p>Have your soup boiling, put in desired quantity of -GOODMAN’S noodles, and boil for ten minutes uncovered.</p> - -<p><span class="pagenum" id="Page_12">[12]</span></p> - -<h3>EGG BALLS FOR SOUP</h3> - -<p>Boil five eggs till hard, that is, about twenty minutes, -and then put them in cold water. Peel, cut the whites in -rings, mash the yolks with two raw yolks, add one-half a -teaspoon of salt, a few drops of onion juice, a dash of -cayenne. Form into small balls like marbles, and drop -into boiling soup two minutes before the soup is taken -off the fire; add also the rings made from the whites of -the eggs.</p> - -<p class="right"><i>Mrs. A. Herz</i></p> - -<h3>SUET BALLS FOR SOUP</h3> - -<p>Have half a cup of suet finely chopped and freed from skin. -To this add one-half teaspoon of salt, pepper as you wish, -and half a cup of flour. Mix and add ice water, a few drops -at a time, while you stir. When you have a stiff paste, not -wet and soggy, but merely sticking together, form in little -balls like small marbles, drop in boiling soup, and cook from -five to seven minutes before serving.</p> - -<p class="right"><i>Mrs. A. M. Solomon</i></p> - -<h3>MEAT BALLS FOR SOUP</h3> - -<p>One pound fine-chopped meat; add two eggs, salt, pepper -to taste, one onion chopped fine, parsley, bread crumbs -to keep together; fry; strain soup, and put in balls before -serving.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>BREAD FINGERS FOR SOUP</h3> - -<p>Cut off the crusts of stale slices of bread, cut the bread -in fingers about four inches long and three-quarters of an -inch wide; lay in a dripping-pan and toast a golden brown -in a moderate oven.</p> - -<p class="right"><i>R. I. F.</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_13">[13]</span> - -<h2 class="nobreak">FISH</h2> -</div> - -<h3>THINGS WORTH KNOWING ABOUT FISH</h3> - -<p>Fish that has white flesh requires about ten minutes to -the pound in boiling and fifteen minutes in baking.</p> - -<p>The old idea that fish is a “brain” food was long since -proved to be without foundation, but it has not yet been -proved that an overdiet of fish does not lead to skin -troubles.</p> - -<p>Never buy a fish that has dull eyes, white gills, or soft, -spongy flesh. When a fish is fresh, the eyes are bright, -the gills red and the flesh firm and odorless. Lobsters -and crabs, if alive, should be lively, or, if boiled, the -lobster’s tail should be tight against the body, not hanging -limp.</p> - -<p>The proper cooking of fish is not a simple matter; if -it is underdone it is uneatable, while overdone fish is -tough and tasteless. The cooking of a fish depends upon -the size, kind, the nature of the water from which it was -taken, its character and the character of the water in which -it is cooked.</p> - -<p class="right"><i>H. J. S.</i></p> - -<h3>SOAKING SALT FISH</h3> - -<p>By bad soaking the fish is sometimes spoiled, made -flabby and tasteless, and voted a failure, when, if properly -cooked and treated, it would be appetizing. Use cold -water or milk, and keep while soaking in a cool place.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<p><span class="pagenum" id="Page_14">[14]</span></p> - -<h3>BROILED MACKEREL</h3> - -<p>Follow the directions for soaking given in the foregoing -recipe. Wipe the fish dry; brush it lightly with olive -oil; lay it on the broiler with skin side up first, then broil -quickly. Lay on a hot platter, squeeze one-half lemon -over it and send it to the table at once. A few sprigs of -watercress or crisp red radishes go well with broiled -mackerel.</p> - -<p class="right"><i>Mrs. E. F. Jones</i></p> - -<h3>CODFISH BALL</h3> - -<p>One cup of soft boiled potatoes mashed while hot and -fresh into half a cup of shredded codfish. Fish and potatoes -should be well mashed together, seasoned with one -tablespoon of butter and a beaten egg, dropped into a -pan of boiling-hot lard or fat, and fried until a delicate -brown. When lifted from fat, they should drain a moment -on brown paper and go to the table hot.</p> - -<p class="right"><i>Mrs. A. Cooper</i></p> - -<h3>CODFISH SPANISH STYLE</h3> - -<p>One tablespoonful oil, onions, parsley, a little flour, -tomatoes and Chili. Fry this all together; add enough -water to make as much gravy as you wish; season to taste; -add codfish and let boil until tender.</p> - -<p class="right"><i>E. L. S.</i></p> - -<h3>SCHARF FISH</h3> - -<p>One kitchen spoonful of lucca or olive oil. Let same -get very hot; add a chopped onion; let brown; then add<span class="pagenum" id="Page_15">[15]</span> -two tablespoonfuls of flour; also brown this. Now slowly -stir in three cups of cold water so as not to lump. When -this is stirred smoothly add chopped parsley, one toe of -garlic, salt, pepper, and a large tomato cut in quarters. -Now add your sliced fish and let boil until tender. Serve -cold.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>FISH AU GRATIN</h3> - -<p>Trout, blue, or any whole fish may be used. Have -onion, garlic and parsley chopped finely together. Line -bottom of dish with cracker crumbs, parsley, etc.; put -your fish in dish and repeat the parsley, crumbs, etc. -Then pour over this one cup of white wine or sherry, one -cup of bouillon, pepper, salt, one tablespoon of Worcestershire -sauce; put small pieces of butter on top. Bake in -hot oven from thirty to forty minutes. Before serving garnish -with round slices of lemon and finely chopped parsley.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>MACKEREL WITH HACHEE SAUCE</h3> - -<p>Cut fresh mackerel in pieces about three inches square; -flatten with a wet knife; place in buttered pan, season -with salt, pepper, and a little lemon juice. Cover with -buttered paper, bake ten minutes. Sauce: Mix a teaspoon -each of hashed mushrooms, small onions and parsley -in a cup of vinegar with cayenne pepper; heat until -vinegar is almost absorbed, then add four tablespoonfuls -of soup stock and the chopped mushrooms. Boil gently;<span class="pagenum" id="Page_16">[16]</span> -add a tablespoonful capers, two chopped gherkins; simmer -until thick as rich cream, and lastly add a wine-glass -of sherry.</p> - -<p class="right"><i>Mrs. Oppenheimer</i></p> - -<h3>FILET OF SOLE À LA MOUQUIN</h3> - -<p>Thoroughly wash and pick over a pound of spinach, -put it over the fire with no more water than clings to the -leaves and cook for ten minutes. At the end of that time -drain the spinach and chop it fine. Have ready thin filets -of flounders, halibut, or whitefish. Cover them with acidulated -warm water—a slice of lemon in the water is all -that is wanted—and add a slice of onion, a sprig of parsley -and a bit of bay leaf. Simmer for ten minutes and -drain. Put the minced spinach into the bottom of a buttered -baking dish, arrange the filets on it, cover with a -cream sauce to which a tablespoonful of grated cheese has -been added, and brown in the oven.</p> - -<p class="right"><i>Mrs. Sam Moss</i></p> - -<h3>FILETS OF HADDOCK</h3> - -<p>A medium-sized fish is bought and cut in filets. Then -it is washed, dried, cut into strips, and covered for an hour -with salt, pepper, minced parsley, olive oil, and a teaspoonful -of anchovy sauce. At the end of that time the fish is -rolled in flour, then is brushed with beaten egg, dipped in -bread crumbs and rolled into little rolls tied with a thread. -The rolls are then fried in deep fat. The fish is served -with slices of lemon sprinkled with parsley.</p> - -<p class="right"><i>Mrs. H. Moss</i></p> - -<p><span class="pagenum" id="Page_17">[17]</span></p> - -<h3>OYSTER CANAPÉS</h3> - -<p>One cup cream, four tablespoonfuls bread crumbs, one -tablespoon butter, one pint of oysters, paprika, a little -nutmeg and salt. Boil the cream, add the bread crumbs, -then the butter. Chop the oysters fine; add oysters, then -season, add a little chopped parsley. Serve hot on buttered -toast with olives and a little gherkin.</p> - -<p class="right"><i>Mrs. Joe Newman</i></p> - -<h3>LOBSTER À LA AMERICAINE</h3> - -<p>Boil live lobster (that has been thoroughly washed) in -the following for forty minutes: two quarts water, parsley, -onions, thyme, one bay leaf, pepper, salt. Remove lobster, -separate it, leaving meat in shell. Chop one onion, -one bay leaf, thyme, red pepper, garlic, parsley; melt one -tablespoon butter and cook the above chopped herbs until -yellow; thicken with flour, add enough water to make -plenty of sauce, pepper, and salt. Place lobster in this; -cook twenty minutes. Serve on large platter, very hot.</p> - -<p class="right"><i>Mrs. L. S. Firetag</i></p> - -<h3>LOBSTER À LA NEWBURG</h3> - -<p>Three lobsters, one-half cup sherry, one cup of cream, -one tablespoonful butter, yolks of three eggs. Boil live -lobsters twenty minutes in salt water; when cool pick out -the meat, put it in the wine and butter, and let cook three -minutes, always stirring; then add cream, and let scald; -add salt, pepper and yolks of the eggs.</p> - -<p class="right"><i>Mrs. D. Tim</i></p> - -<p><span class="pagenum" id="Page_18">[18]</span></p> - -<h3>DEVILED CRABS (FOR TWELVE)</h3> - -<p>Pick twelve crabs or one can crab meat, one-half teaspoon -salt, one-half pint cream, one and one-half tablespoon -butter, one tablespoon flour, chopped parsley, a -little cayenne. Put cream into double boiler; when it is -scalded add butter and flour after it has been rubbed together -till smooth; add parsley, then crab meat; fill shells, -put bread crumbs on top, with small piece of butter. Bake -until light brown.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<h3>BROWN FRICASSEE OF OYSTERS</h3> - -<p>Melt one-fourth cup of butter; in this cook two slices -of onion, a sprig or two of parsley, three slices of carrot -and one-fourth of a green pepper pod cut in strips until -browned. In the meantime scald one quart of oysters -and drain carefully; cook one-third cup flour in the butter -with the vegetables until well browned; add one cup of -oyster liquor and one-half cup of cream. Stir constantly -until the sauce thickens, then strain over the drained -oysters; let heat over boiling water. Serve hot in ramequins.</p> - -<p class="right"><i>Mrs. H. J. S.</i></p> - -<h3>OYSTER OR LOBSTER COCKTAIL</h3> - -<p>Cut the boiled lobster into cubes with a silver knife -and for each glass allow a tablespoonful of Chili sauce, a -tablespoonful of tomato catsup, a teaspoonful of lemon -juice, two teaspoonfuls of horseradish, and a few drops -of Worcestershire sauce. Serve the lobster around the<span class="pagenum" id="Page_19">[19]</span> -glasses containing the sauce or in the sauce as preferred. -Use low cocktail glasses in cracked ice.</p> - -<p class="right"><i>Mrs. Baum</i></p> - -<h3>DRY OYSTER STEW</h3> - -<p>Take six to twelve oysters, cook them in one-half pint -of their own liquor, season with salt and white pepper -and butter; cook for five minutes, stirring all the time. -Serve in bowls or soup plates.</p> - -<p class="right"><i>Mrs. Marx</i></p> - -<h3>BROILED OYSTERS</h3> - -<p>Dry a quart of oysters in a cloth; dip each oyster in -melted butter well peppered, then in beaten egg or in -cracker crumbs; broil on a wire broiler; from three to -five minutes. Dip over each a little melted butter. Serve -hot with slices of lemon.</p> - -<p class="right"><i>Mrs. Blum</i></p> - -<h3>ROAST CLAMS IN SHELL</h3> - -<p>Roast in a pan over a hot fire or in a hot oven. When -they crack open, empty the juice into a saucepan, add the -clams, with butter, pepper, and a little salt.</p> - -<p class="right"><i>Mrs. Hirsch</i></p> - -<h3>SOFT-SHELL CRABS</h3> - -<p>Take out the sand-bags and pull out the spongy substance -from the sides. Wash and wipe dry; roll in -cracker meal which has been seasoned, then dip in a -beaten egg. Then have a deep frying-pan ready filled -with seething hot butter, and fry brown. Serve very hot -and garnish.</p> - -<p class="right"><i>Mrs. Greenberg</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_20">[20]</span> - -<h2 class="nobreak">POULTRY AND GAME</h2> -</div> - -<h3>ROAST SNIPE</h3> - -<p>After drawing and cleaning the birds fill each one with -a piece of well-buttered bread; season with salt and pepper. -Fasten a piece of bacon around each bird, catching -it together. Place the birds in a shallow pan, and almost -cover with port wine. To this add a tablespoon of butter. -Baste every ten minutes. Bake one-half hour in a steady -oven.</p> - -<p class="right"><i>Mrs. Erlanger</i></p> - -<h3>BROILED QUAIL</h3> - -<p>Dress and rinse the quail in cold water; wipe dry. -Open them down the back. Lay on a wire frame in shallow -pan, with breast turned down. Cook slowly in gas -stove under the flame. Dissolve three tablespoons butter -in one-half cup water in a pie plate. When the quail are -cooking turn them in this butter every five minutes in -order to baste and make juicy. When cooked through -turn the birds over and brown the breasts. When finished -pour melted butter over them, and season with salt and -pepper. Serve hot on buttered toast.</p> - -<p class="right"><i>Mrs. Bauman</i></p> - -<h3>CHICKEN WITH RICE</h3> - -<p>Procure a young fowl, prepare it as for fricasseeing and -put it into a pot, with a sliced onion, a red pepper cut -into pieces and salt and hot water enough to keep it -from burning. Simmer the fowl slowly for about an<span class="pagenum" id="Page_21">[21]</span> -hour. Then turn in two cupfuls of canned tomatoes and -cook very slowly for another hour. At the end of that -time add a cupful of rice and cook slowly for three-quarters -of an hour longer, until the chicken is very tender and -the rice done. Season with parsley minced very fine and -serve with the meat in the centre of a platter and the rice -as a border. Care must be taken to keep the rice from -burning. Properly seasoned, the dish is a very appetizing -one.</p> - -<p class="right"><i>Mrs. Silverman</i></p> - -<h3>CHICKEN CURRY</h3> - -<p>Chop two large onions, fry in butter till brown; add a -young chicken which has been cut in small pieces, one -tablespoon curry, three fresh tomatoes or one cup canned -tomatoes, salt and pepper to taste. Cover and let simmer -for one hour. Then add one cup milk; let boil up once. -Bank the rim of a platter with boiled rice and pour the -curry in the centre.</p> - -<p class="right"><i>Mrs. Buxbaum</i></p> - -<h3>ROAST TURKEY</h3> - -<p>Select a fat turkey, draw, singe, and wash it. Save the -giblets; wash and clean them and put them on in water -to boil. Dress the turkey, season with salt and pepper, -and before placing in the oven pour over it hot melted -butter to close the skin. Pour in a little water and roast -about two and a half hours, basting frequently.</p> - -<p>Chop the giblets when tender. Brown a little butter -and flour, add salt, pepper, the chopped giblets and the -water in which they have been cooked. To this add the -gravy in the roasting-pan and serve the whole as a gravy.</p> - -<p><span class="pagenum" id="Page_22">[22]</span></p> - -<h3>ROAST GOOSE</h3> - -<p>A goose should be prepared the same as turkey, only -no butter should be used as there is always a great deal of -fat, most of which must be removed from the pan before -the water is added.</p> - -<h3>ROAST DUCK</h3> - -<p>Ducks require the same treatment as geese.</p> - -<h3>POULTRY DRESSING</h3> - -<p>Bread crumbs broken fine and seasoned with salt and -pepper, onion juice, and chopped parsley. For ducks and -geese add a little sage. Butter should be added to give -smoothness. Add two well-beaten eggs and mix thoroughly.</p> - -<h3>CHICKEN CASSEROLE</h3> - -<p>Cut up the chicken in portions, using liver, gizzard, and -heart also. Have a stone casserole with a cover (or a -good-sized covered saucepan). Place in the bottom of -the casserole a good-sized piece of butter, with this add -an onion or two cut in small pieces, one carrot, half a -turnip, a bit of parsley, a bit of celery top, which give a -delicious flavor. First put in butter, a few bits of the -onion, and the pieces of chicken; cook flat on the bottom -of casserole for five minutes to become a golden brown. -After all the pieces are thus browned in turn, add all the -rest of the cut-up onion, carrot, turnip, etc., and let cook<span class="pagenum" id="Page_23">[23]</span> -for twenty-five minutes over a very slow fire. The slow -fire makes it tender, cook it in its own juices; pepper -and salt each piece of chicken before placing in casserole. -Before serving add a glass of white wine or sherry. Serve -in the casserole.</p> - -<p class="right"><i>Mrs. H. A. Siegel</i></p> - -<h3>PRESSED CHICKEN</h3> - -<p>Cook a fowl in just water enough to keep it from burning -until the meat loosens from the bones. After it has -cooled pick it to pieces and mix the light and dark meat. -Boil till hard two eggs; slice thin and add to the picked -up chicken. Boil down the water in which the chicken -was cooked till it fills a small teacup; add a little pepper, -butter and salt. Mix all with the picked up chicken; put -in a mould or bowl; put on a weight to press, and set in -a cool place. When time to serve tip the chicken on a -platter and garnish with hard-boiled eggs and watercress.</p> - -<p class="right"><i>Mrs. Elizabeth Sower</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_24">[24]</span> - -<h2 class="nobreak">MEATS</h2> -</div> - -<h3>CROWN ROAST OF MUTTON</h3> - -<p>In the centre of your crown roast lay chopped mutton -or lamb well seasoned and mixed with bread crumbs, one-third -crumbs, two-thirds meat; salt the roast and bake, -basting often and allowing an hour and a quarter to one -and one-half hour. Serve with green peas and mashed -potatoes.</p> - -<p class="right"><i>Mrs. Haines</i></p> - -<h3>BEEFSTEAK EN CASSEROLE</h3> - -<p>Use two pounds of round steak cut one and one-half -inches thick. Heat a frying-pan, rub over the surface -with fat from the meat. Fry steak on both sides. Put -the meat into the casserole; put in also twelve or more -each of carrots and turnips cut into shapes of marbles or -balls; also add one dozen small onions, nicely peeled, a -tablespoonful of kitchen bouquet, a generous pint of soup -stock; cover and let cook gently for one and one-half -hours. After cooking one hour salt and add a little more -stock if needed. The vegetables may be browned in fat -or butter before putting in the casserole.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>FRICASSEE TRIPE</h3> - -<p>To one pint of boiling milk or cream add one pound of -boiled tripe which has been cut into pieces one inch square, -season with chopped onion, one teaspoonful minced parsley,<span class="pagenum" id="Page_25">[25]</span> -one-half teaspoon salt, pepper, a little cayenne, three -pieces of mace. Let simmer for fifteen minutes; thicken -with two tablespoonfuls of flour stirred into one tablespoon -of butter. Serve on thin toast.</p> - -<p class="right"><i>Mrs. M. Steinberg</i></p> - -<h3>BAKED CALF’S LIVER</h3> - -<p>Dust with flour two pounds of liver; leave liver whole. -Lay in a deep pan, season with pepper, salt, and chopped -onion. Lay across the top several slices of bacon, add -two cups of tomatoes juice, with which baste the liver -while it is baking. Bake in a moderate oven until liver -is tender enough to pierce with a fork. Before serving -squeeze the juice of a lemon over the whole.</p> - -<p class="right"><i>Mrs. H. Lang</i></p> - -<h3>KIDNEY STEW</h3> - -<p>Wash very thoroughly two beef kidneys, remove the -skin and fat. Cut in thin slices and put in a quart of -cold water. Parboil, throw out the water, put in fresh -water, and boil gently for two hours. Then season with -salt and pepper and thicken with flour to form a smooth -gravy. Serve on a platter surrounded by a wall of mashed -potatoes or on pieces of toast.</p> - -<p class="right"><i>Mrs. Jonas</i></p> - -<h3>POT ROAST</h3> - -<p>Rib, sirloin, or rump can be used. Have bone removed -and meat rolled. Put meat into a round-bottom pot. -Brown the beef on one side, then on the other. Then<span class="pagenum" id="Page_26">[26]</span> -add one pint of boiling water, and a piece of suet; salt -when half done. Cover tight, cook tender. When done -pour out the liquor, and thicken with browned flour, a -tablespoon or more stirred into the gravy to which you -may have to add more water. When thickened, strain -and add a little pepper.</p> - -<p class="right"><i>Mrs. Roose</i></p> - -<h3>BROILED CHOP FOR INVALID</h3> - -<p>French a rib chop by scraping the long part of the -bone until all the fat is removed. Lay on clean buttered -paper the shape of the chop and cut double, fold the paper -over so as to form a case; place on a pan and broil for -six minutes. Serve at once.</p> - -<p class="right"><i>Mrs. Sontheim</i></p> - -<h3>BURGEAU (FRENCH)</h3> - -<p>With lamb, veal, or chicken, cut into small pieces all -vegetables in season, take potatoes, cut same as meat, put -into pot and cover with water, let boil three or four hours, -then add can of tomatoes and same of green peas, then -let simmer one hour more. Thicken with a little brown -flour.</p> - -<p class="right"><i>Mrs. Fragner</i></p> - -<h3>BEEF TONGUE WITH OLIVES</h3> - -<p>Wash clean a tongue and let stand in boiling water for -ten minutes. Then put in a casserole without peeling, -add different vegetables and small pieces of salt pork. -This may be left out if not desired. Salt and cover with -water, and one glass of white wine. Let cook gently for<span class="pagenum" id="Page_27">[27]</span> -two hours; now peel tongue, strain the sauce and thicken -with flour; return tongue to the gravy and ten minutes -before serving add one pint of pitted olives.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>BOILED TONGUE</h3> - -<p>Wash a tongue well, rub with salt, then put on to boil; -after boiling ten minutes remove from fire, and take off -the skin, put on again in clear water and let boil slowly -until tender. Season tongue with whole allspice, pepper, -also onions, a little vinegar to taste. When boiled soft -add thin slices of lemon and thicken with ginger snaps.</p> - -<p class="right"><i>Mrs. Max Kohn</i></p> - -<p>When breading chops, cutlets or frying fish use A. -Goodman & Son’s Matzoth Meal.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_28">[28]</span> - -<h2 class="nobreak">HOUSEKEEPER’S TIME-TABLE</h2> -</div> - -<h3>MEATS</h3> - -<table> -<tr><td class="tdc" colspan="4"><span class="smcap">Roasting or Baking</span></td></tr> - -<tr><td class="tdc" colspan="3"> </td><td>Time.</td></tr> - -<tr><td>Beef, ribs or sirloin, rare </td><td class="tdc"> per pound</td><td class="tdr"> 10</td><td class="tdc"> minutes</td></tr> -<tr><td>    “       “    “      “      well done</td><td class="tdc"> “ </td><td class="tdr"> 12</td><td class="tdc"> “</td></tr> -<tr><td>   “       “    “      “      boned and rolled</td><td class="tdc"> “</td><td class="tdr"> 12</td><td class="tdc"> “</td></tr> -<tr><td>Round of beef </td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Mutton, leg, rare </td><td class="tdc"> “</td><td class="tdr"> 10</td><td class="tdc"> “</td></tr> -<tr><td>Mutton, leg, well done</td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>       “     loin, rare </td><td class="tdc"> “</td><td class="tdr"> 10</td><td class="tdc"> “</td></tr> -<tr><td>       “     shoulder, stuffed</td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>       “     saddle, rare </td><td class="tdc"> “</td><td class="tdr"> 10</td><td class="tdc"> “</td></tr> -<tr><td>Lamb, well done </td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Veal,         “ </td><td class="tdc"> “</td><td class="tdr"> 20</td><td class="tdc"> “</td></tr> -<tr><td>Pork,         “ </td><td class="tdc"> “</td><td class="tdr"> 30</td><td class="tdc"> “</td></tr> -<tr><td>Turkey </td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Fowls </td><td class="tdc"> “</td><td class="tdr"> 20</td><td class="tdc"> “</td></tr> -<tr><td>Chicken </td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Goose </td><td class="tdc"> “</td><td class="tdr"> 18</td><td class="tdc"> “</td></tr> -<tr><td>Venison </td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Filet, hot oven </td><td class="tdc"> “</td><td class="tdr"> 30</td><td class="tdc"> “</td></tr> -<tr><td>Ducks, tame </td><td class="tdc"> entire time   </td><td class="tdr"> 45 to 60</td><td class="tdc"> “</td></tr> -<tr><td>Ducks, wild, very hot oven </td><td class="tdc"> “</td><td class="tdr"> 15 to 30</td><td class="tdc"> “</td></tr> -<tr><td>Partridge </td><td class="tdc"> “</td><td class="tdr"> 30 to 40</td><td class="tdc"> “</td></tr> -<tr><td>Grouse </td><td class="tdc"> “</td><td class="tdr"> 30</td><td class="tdc"> “</td></tr> -<tr><td>Pigeons </td><td class="tdc"> “</td><td class="tdr"> 30</td><td class="tdc"> “</td></tr> -<tr><td>Braised meats</td><td class="tdc"> “</td><td class="tdr"> 3 to 4</td><td class="tdc"> hours</td></tr> -<tr><td>Liver, whole </td><td class="tdc"> “</td><td class="tdr"> 2</td><td class="tdc"> “ </td></tr> - -<tr><td class="tdc" colspan="4"><span class="smcap">Boiling</span></td></tr> - -<tr><td>Mutton </td><td class="tdc"> per pound</td><td class="tdr"> 15</td><td class="tdc"> minutes</td></tr> -<tr><td>Potted beef</td><td class="tdc"> “ </td><td class="tdr"> 30 to 35</td><td class="tdc"> “</td></tr> -<tr><td>Corned beef </td><td class="tdc"> “</td><td class="tdr"> 30</td><td class="tdc"> “</td></tr> -<tr><td>Ham </td><td class="tdc"> “ </td><td class="tdr"> 18 to 20</td><td class="tdc"> “<span class="pagenum" id="Page_29">[29]</span></td></tr> -<tr><td>Turkey</td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Chicken</td><td class="tdc"> “</td><td class="tdr"> 15</td><td class="tdc"> “ </td></tr> -<tr><td>Fowl</td><td class="tdc"> “</td><td class="tdr"> 20 to 30</td><td class="tdc"> “</td></tr> -<tr><td>Tripe </td><td class="tdc"> “</td><td class="tdr"> 3 to 5</td><td class="tdc"> hours</td></tr> - -<tr><td class="tdc" colspan="4"><span class="smcap">Broiling</span></td></tr> - -<tr><td>Steak, 1 inch thick</td><td class="tdr" colspan="2"> 8 to 10</td><td class="tdc"> minutes</td></tr> -<tr><td>Steak, 1½ inch thick</td><td class="tdr" colspan="2"> 10 to 15</td><td class="tdc"> “</td></tr> -<tr><td>Mutton chops, French </td><td class="tdr" colspan="2"> 8</td><td class="tdc"> “</td></tr> -<tr><td>Mutton chops, English</td><td class="tdr" colspan="2"> 10</td><td class="tdc"> “</td></tr> -<tr><td>Spring chicken</td><td class="tdr" colspan="2"> 20</td><td class="tdc"> “</td></tr> -<tr><td>Quail </td><td class="tdr" colspan="2"> 8 to 10</td><td class="tdc"> “</td></tr> -<tr><td>Grouse</td><td class="tdr" colspan="2"> 15</td><td class="tdc"> “</td></tr> -<tr><td>Squabs</td><td class="tdr" colspan="2"> 10 to 15</td><td class="tdc"> “</td></tr> -<tr><td>Shad, bluefish, trout </td><td class="tdr" colspan="2"> 15 to 25</td><td class="tdc"> “</td></tr> -<tr><td>Small fish </td><td class="tdr" colspan="2"> 5 to 10</td><td class="tdc"> “</td></tr> -</table> - -<h3>FISH</h3> - -<table> -<tr><td class="tdc" colspan="4"><span class="smcap">Boil</span></td></tr> - -<tr><td>Halibut and salmon                                        </td><td class="tdc"> per pound</td><td class="tdr"> 15</td><td class="tdc"> minutes</td></tr> -<tr><td>Bluefish and bass</td><td class="tdc"> “</td><td class="tdr"> 10</td><td class="tdc"> “</td></tr> -<tr><td>Cod and haddock</td><td class="tdc"> “</td><td class="tdr"> 8</td><td class="tdc"> “</td></tr> - -<tr><td class="tdc" colspan="4"><span class="smcap">Bake</span></td></tr> - -<tr><td colspan="4">Halibut, salmon, bass, bluefish, shad, etc., for one hour.</td></tr> - -<tr><td colspan="4">Trout, pickerel, whitefish, etc., for one-half hour.</td></tr> -</table> - -<p class="right"><i>Mrs. H. J. Sower</i></p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_30">[30]</span> - -<h2 class="nobreak">VEGETABLES</h2> -</div> - -<h3>MASHED POTATOES</h3> - -<p>Peel potatoes of uniform size, cover with boiling water, -and cook until tender, salting the water in which they are -cooked when the potatoes are about half done. Drain -off the water, then with a fork or wire potato-masher beat -to a fluff in the same saucepan in which they have been -cooked. When entirely free from lumps add for every -pint of potatoes about one-third of a cup of hot milk, a -tablespoonful of butter, and salt and pepper to season. -Whip until as light as a feather. Heap in a hot dish, but -do not smooth the top; leave it piled lightly. If necessary -to keep hot for some time, set the pan containing the -potato in a saucepan of hot water, but leave uncovered -or cover lightly with a single fold of cheesecloth. Mashed -potatoes left over may be utilized in a variety of ways. -To make potato pompon take the potato up by spoonfuls -and make into balls. Roll in beaten egg, then in bread -or cracker crumbs and fry like doughnuts in hot fat. A -little minced onion, parsley, or nutmeg may be mixed with -the potato if desired; or make a potato omelet by adding -to a cupful of mashed potatoes one cup of sweet milk, -three eggs well beaten, a tablespoonful of flour, and a little -salt. Mix until smooth, turn into a heated frying-pan, -with a tablespoonful melted butter, and fry both sides, -turning when brown. Mashed potatoes left over may also -be added to shredded codfish for codfish balls, may be -mixed with well-beaten egg yolks made into flat cakes<span class="pagenum" id="Page_31">[31]</span> -and fried in butter, or baked in a buttered tin in the oven, -or mixed with a little grated cheese, put into ramequins or -a buttered pudding-dish with a layer of cheese on top and -baked until brown.</p> - -<p class="right"><i>Mrs. M. Harris</i></p> - -<h3>SCALLOPED TOMATOES</h3> - -<p>Season one can tomatoes with one teaspoonful onions, -chopped; two dashes pepper, one teaspoonful salt. Begin -by covering bottom of baking dish with bread crumbs, -spread with bits of butter and a layer of tomatoes. Follow -with a second layer of bread crumbs and tomatoes. -Cover the top with buttered crumbs and bake in oven -until a light brown.</p> - -<p class="right"><i>Mrs. Niprut</i></p> - -<h3>HASHED BROWN POTATOES</h3> - -<p>Chop cold boiled potatoes and season them to taste with -salt, pepper, and a little onion juice. Put a couple of tablespoonfuls -of drippings in the frying-pan, turn in the potatoes, -press them into a solid cake, and cook them very -slowly until they are covered on the under side with a -brown crust. Turn them out onto a plate with the brown -side upward.</p> - -<p class="right"><i>Mrs. Israel</i></p> - -<h3>SUCCOTASH</h3> - -<p>Cut from the cob enough green corn to fill a pint measure; -then take two-thirds of a pint of Lima beans; let -them stew in enough water to cover them. When tender -season with butter, pepper, and salt; if too thin, thicken -with flour.</p> - -<p class="right"><i>Mrs. Solomon</i></p> - -<p><span class="pagenum" id="Page_32">[32]</span></p> - -<h3>SPINACH</h3> - -<p>Pick over your spinach carefully and wash in several -waters. Let boil for fifteen minutes. Drain, then chop -very fine; season with salt. Put on a pan, add a little fat -or butter, rub a teaspoonful flour in same, add the spinach, -also a little soup stock. Just before serving add the beaten -egg; garnish with hard-boiled eggs.</p> - -<p class="right"><i>Mrs. Hirsch</i></p> - -<h3>GREEN PEAS</h3> - -<p>If canned peas are used, heat, add a teaspoonful of -sugar, some chopped parsley and a teaspoonful flour to -thicken, a piece of fresh butter.</p> - -<p class="right"><i>Mrs. Frank</i></p> - -<h3>OYSTER PLANT</h3> - -<p>Scrape the roots and lay in cold water at once; cut in -thin slices; put into a stew-pan with enough salt water to -cover them. Stew until tender. Pour off the water, add -milk and let boil for ten minutes, add butter, salt, and -pepper, and thicken with flour.</p> - -<p class="right"><i>Mrs. Ball</i></p> - -<h3>ROAST SWEET POTATOES</h3> - -<p>Pare, cut lengthwise, salt, and put them around roast -meat or poultry of any kind. Roast three-quarters of an -hour or until brown.</p> - -<p class="right"><i>Mrs. Freedman</i></p> - -<h3>STEWED TOMATOES</h3> - -<p>Let tomatoes cook slowly for ten minutes. Season with -salt, pepper, a lump of butter, and a teaspoonful of brown<span class="pagenum" id="Page_33">[33]</span> -sugar. Do not allow them to cook but a few minutes -longer; if the sauce is too thin, thicken with a little corn -starch.</p> - -<p class="right"><i>Mrs. Goodman</i></p> - -<h3>STEWED BEETS</h3> - -<p>Boil first, then scrape and slice them. Put beets into -a stewing-pan with a piece of butter rolled in flour, some -boiled onion and parsley chopped fine, a little vinegar, -salt, and pepper. Let stew one-quarter of an hour.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<h3>BAKED BEETS</h3> - -<p>Beets retain their sugar if baked instead of boiled. -Turn with a knife frequently, as fork allows juice to run -out. Remove skin, slice, and serve with butter, salt, and -pepper on slices.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<h3>RICE AND OKRA</h3> - -<p>Wash one quart of okra pods and slice. Then strain -three-fourths of a cup of canned tomatoes, pressing the -pulp through a sieve. Put this all into a pot with two -cupfuls of meat stock, a large onion sliced, a red pepper -cut fine (remove the seeds), salt and white pepper. Let -simmer for three-quarters of an hour. In the meantime -boil one cup of rice; drain and dry the rice in the oven -with the door open; add last one tablespoon of powdered -gumbo to the okra, turn around the rice, which is heaped -in a mound in the centre of a dish.</p> - -<p class="right"><i>Mrs. Holtzman</i></p> - -<p><span class="pagenum" id="Page_34">[34]</span></p> - -<h3>MACARONI</h3> - -<p>To cook GOODMAN’S macaroni properly have plenty -of salted water boiling, then boil the macaroni rapidly -(uncovered) until tender, which generally takes twenty to -twenty-five minutes. Always put the macaroni in boiling -water and never add cold water while boiling.</p> - -<h3>BOILED MACARONI</h3> - -<p>Break the package of GOODMAN’S macaroni in convenient -lengths into a deep vessel, nearly filled with boiled -salted water. Boil till tender, stirring occasionally from -the bottom. When cooked, drain off the water through a -colander, then add one-half cup milk; place on the fire -till it boils, then stir in a little flour, add a piece of butter -and serve.</p> - -<h3>MACARONI WITH MILK</h3> - -<p>Boil GOODMAN’S macaroni in salted water for ten -minutes, then drain and blanch in cold water. Boil some -milk and water in equal proportion, then put in the macaroni, -which should be just covered. If in boiling, the -liquid should diminish, add some warm milk. When done -put in saucepan with a little butter on top and put in the -oven to brown.</p> - -<p class="right"><i>Mrs. Grunthal</i></p> - -<h3>ITALIAN SPAGHETTI</h3> - -<p>One tablespoonful of butter, one of flour, one teaspoonful -of salt, and one-quarter teaspoonful of pepper. When<span class="pagenum" id="Page_35">[35]</span> -melted and mixed add three-quarters cup of strained tomatoes -and stir until smooth; add one tablespoonful of -meat juice and stir until dissolved. Put layer of GOODMAN’S -boiled macaroni (one-half pound in all), the -sauce and grated cheese in a heated dish and stand in -open oven for five minutes.</p> - -<p class="right"><i>Mrs. B. Smidth</i></p> - -<h3>NOODLES</h3> - -<p>Have boiling water ready; put in the desired quantity -of GOODMAN’S noodles; allow to boil uncovered for ten -minutes; drain through colander. Shake well to allow -all water to escape; then place in baking dish, over top -sprinkle matzoth meal and lumps of butter put in oven, -and slightly brown. Serve.</p> - -<p class="right"><i>Mrs. F. Levy</i></p> - -<table> -<tr><td>Rice</td><td class="tdc"> should be boiled</td><td class="tdr"> 30</td><td> minutes</td></tr> -<tr><td>Barley</td><td class="tdc"> “       “     “ </td><td class="tdr"> 2</td><td> hours</td></tr> -<tr><td>Asparagus</td><td class="tdc"> “       “     “ </td><td class="tdr"> ½</td><td class="tdc"> “    </td></tr> -<tr><td>Peas (in summer)</td><td class="tdc"> “       “     “ </td><td class="tdr"> ½</td><td class="tdc"> “    </td></tr> -<tr><td>Beans to stew</td><td class="tdc"> “       “     “ </td><td class="tdr"> 3</td><td class="tdc"> “    </td></tr> -<tr><td>Cabbage</td><td class="tdc"> “       “     “ </td><td class="tdr"> ½</td><td class="tdc"> “    </td></tr> -<tr><td>Potatoes</td><td class="tdc"> “       “     “ </td><td class="tdr"> ½</td><td class="tdc"> “    </td></tr> -<tr><td>Spinach</td><td class="tdc"> “       “     “ </td><td class="tdr"> 10</td><td> minutes</td></tr> -</table> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_36">[36]</span> - -<h2 class="nobreak">ENTRÉES</h2> -</div> - -<h3>MUSHROOM FRICASSEE</h3> - -<p>Sauté three pounds of fresh mushrooms, a few at a -time, in butter until half done. Then cook a tablespoonful -of flour in a tablespoonful of butter, then add a cup -of cream; when this comes to a boil, add the mushrooms. -Cook slowly for fifteen minutes; flavor with a tablespoon -or two of sherry or Madeira wine.</p> - -<p class="right"><i>Mrs. Solomon</i></p> - -<h3>EGGS AU GRATIN</h3> - -<p>Butter individual ramequins and put a layer of sliced -hard-boiled eggs into the bottom of each. Dot the top with -dabs of butter and sprinkle with grated cheese. Add another -layer of eggs, butter, and cheese, and so on, until the -dish is filled. Sprinkle the top with buttered crumbs and -bake until they are brown—about ten minutes.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>CELERY AND OYSTERS ON TOAST</h3> - -<p>Three stalks celery, one quart oysters (drain off some -liquor). Cut celery in small pieces, boil till tender in salt -water. Let oysters come to a boil; season to taste. Make -a rich cream sauce, quite thick. Mix all together, oysters, -celery, and cream sauce (season). Fry slices of bread in -hot butter and serve on same.</p> - -<p class="right"><i>E. L.</i></p> - -<p><span class="pagenum" id="Page_37">[37]</span></p> - -<h3>CALVES’ BRAINS À LA VINAIGRETTE</h3> - -<p>Wash the brains carefully in lukewarm water, rejecting -all the small membranes, then soak for an hour in cold -water to which a tablespoonful of vinegar and a good -pinch of salt have been added. Then drop into boiling -water or veal broth, seasoned with a little onion and a -blade of mace. Simmer about eighteen minutes, drain, -and serve with sauce vinaigrette. This consists of the -yolks of two hard-boiled eggs chopped and pressed through -a sieve, a tablespoonful chopped parsley, and a tablespoonful -chopped pickles, a teaspoonful shallot pressed through -a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls -olive oil, a teaspoonful salt, a teaspoonful dry -mustard stirred in a tablespoonful cold water, and a -dash of pepper. Mix thoroughly in a bowl and serve in -a sauce-boat with the brains.</p> - -<p class="right"><i>Mrs. Frank</i></p> - -<h3>MINCED CHICKEN ON TOAST</h3> - -<p>Have ready slices of hot toast spread with butter and -covered with a well-seasoned mixture of minced chicken -and mushrooms moistened with a little white sauce. Cut -the slices in rounds with a biscuit-cutter, and on each -place a poached egg that has also been cut round. Over -the whole turn a cream sauce thickened mainly with the -yolks of eggs. For the sauce cook together a level tablespoonful -of flour and a tablespoonful of butter, and add a -cupful of hot milk. When the sauce is limpid stir in the -yolks of two eggs. Season with salt and pepper.</p> - -<p class="right"><i>Mrs. Leon E. Weill</i></p> - -<p><span class="pagenum" id="Page_38">[38]</span></p> - -<h3>CHICKEN TIMBALES</h3> - -<p>Take the white meat of a chicken and chop very fine; -use a little cream to dampen. Heat one pint of milk, add -to this a small piece of butter, thicken with flour, add the -chicken, take from the fire, add cream, a little bread -crumbs, pepper, salt. Line the forms with truffles or -mushrooms, and fill with the mixture. Bake one-half -hour. Serve with either cream or tomato sauce.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>STUFFED PEPPERS</h3> - -<p>One roasted chicken, one and one-half cup of cracker -crumbs, one cup of Edam cheese grated, one onion, six -tomatoes, slice of butter, one can mushrooms, one pint -olives; chop all fine; season. Remove seeds from twelve -large peppers, then stuff. Bake slowly for one hour; serve -hot with potato chips.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>ENTRÉE SURPRISE</h3> - -<p>Make a puff paste; roll out thin; fill with brains, oysters, -shrimps, or sweetbreads; fry in hot fat until a light -brown; season meats first before filling dough. Serve -hot with slices of lemon.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>SCALLOPED TOMATOES</h3> - -<p>Pare and slice some large tomatoes. Put in a pudding-dish, -a layer of bread crumbs, season with bits of butter,<span class="pagenum" id="Page_39">[39]</span> -pepper, salt, and a little sugar. Put on this a layer of -tomatoes. Repeat the process until the dish is nearly -full with tomatoes on top. Strew with bread crumbs, -cover, and bake one and one-half hour. Remove cover -and brown before serving.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>TO CHOOSE AND PREPARE SWEETBREADS</h3> - -<p>In picking out sweetbreads choose the larger, plumper, -and fleshier. Be careful that they are perfectly fresh; of -all meats they stand keeping least well. Rinse and put -them in lukewarm water to lie fifteen minutes, then cover -with slightly salted cold water. The sudden change of -temperature blanches them. Cut the sweetbreads apart, -cut out the pipe, and take off the skin. They are now -ready for creaming or other cooking.</p> - -<p class="right"><i>Mrs. J. I. Asch</i></p> - -<h3>CREAMED SWEETBREADS</h3> - -<p>Carefully choose a pair of fresh sweetbreads, trim off -their fat, and follow the above directions for parboiling. -Cut them in small pieces, and simmer twenty minutes in -only enough water to make a steam. Then add a cup of -rich milk, rub smooth a tablespoon of flour and a tablespoon -of butter; moisten with some of the milk from the -saucepan, add a pinch of salt; stir all together over a -moderate fire until the flour thickens. Serve with French -peas.</p> - -<p class="right"><i>Mrs. Sig. Sondheim</i></p> - -<p><span class="pagenum" id="Page_40">[40]</span></p> - -<h3>SWEETBREADS WITH OYSTERS</h3> - -<p>Wash free from skin and pipes; blanch them according -to directions in foregoing recipe. Take three dozen oysters, -three pair of sweetbreads. Put the sweetbreads in -a saucepan, add the liquor from the oysters, add also -two tablespoons of butter, and set to simmer till the sweetbreads -are done. When done pour in half a cup of cream -into which a tablespoon of flour has been stirred. Bring -to a boil, drop in the oysters, and heat through or until -the edges curl.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>SWEETBREADS WITH TOMATOES</h3> - -<p>Stew a quart of tomatoes. When they are cooked put -through a sieve; you will then have a thick sauce. Have -your sweetbreads prepared according to foregoing directions. -Lay them in the tomato sauce, add salt, pepper, -and nutmeg to taste, and set over fire. As the sauce heats -add half a cup of butter into which you have stirred a -tablespoon of flour. Let the sweetbreads cook in a gentle -simmer in the tomatoes about forty minutes. Serve -on buttered toast or without, as you prefer.</p> - -<p class="right"><i>Mrs. M. Lichtenstein</i></p> - -<h3>FRICASSEED SWEETBREADS</h3> - -<p>Cut sweetbreads into slices and let them simmer in rich -gravy for three-quarters of an hour. Add one well-beaten -egg, two tablespoonfuls of cream, and one teaspoonful of -chopped parsley. Stir all together for a few minutes and -serve immediately.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<p><span class="pagenum" id="Page_41">[41]</span></p> - -<h3>WELSH RABBIT</h3> - -<p>Put one pound of fresh American cheese cut in small -pieces in the chafing-dish over flame or hot-water pan. -As it melts press and stir with the back of a spoon. When -nearly soft add two tablespoons of butter, red pepper, salt, -and mustard to taste; then add half a cup of cream; stir -until smooth. Add two well-beaten eggs, stir hard for a -moment. Put cover on the dish. Let mixture rest with -flame turned on for two or three seconds, then put out the -flame; leave a few seconds longer without stirring. Serve -on buttered toast. Beer or ale may be used instead of -cream or eggs.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>FONDUE</h3> - -<p>Mix together seven ounces of cheese cut fine, two ounces -of rolled cracker or bread crumbs, two ounces of softened -butter. Pour over this one pint of sweet milk which has -come to a boil, and stir. Next add yolks of three eggs -beaten and a little salt. Keep warm till dissolved, then -add beaten whites of eggs stirred in lightly with a fork. -Grease a pudding-dish, pour the mixture into this. Bake -twenty minutes in an upper oven. Serve at once.</p> - -<p class="right"><i>Mrs. J. Bauman</i></p> - -<h3>RAMEQUINS</h3> - -<p>Beat three eggs into an ounce of melted butter, that is, -butter should be soft, not brown. Then add two ounces -of grated American cheese. Bake in small individuals -and serve hot in ramequins.</p> - -<p class="right"><i>Mrs. R. De Lue</i></p> - -<p><span class="pagenum" id="Page_42">[42]</span></p> - -<h3>SPANISH OMELET</h3> - -<p>Add a little finely chopped onion, squares of tomatoes, -and Chili peppers cut in small pieces. Use as many eggs -as wanted. Season to taste.</p> - -<p class="right"><i>Mrs. H. H. Dittenhoefer</i></p> - -<h3>JELLY OMELET</h3> - -<p>Omelets spread with jelly, currant, grape, or crab apple -are all tasty and wholesome.</p> - -<p class="right"><i>Mrs. F. Hurtig</i></p> - -<h3>STUFFED EGGS</h3> - -<p>Boil six eggs hard; when cold cut in halves. Remove -yolks. Cut a small piece from the bottom so they will -stand; put the yolks in a bowl, mash into a paste, and -season with salt, a pinch of cayenne, a little mustard, a -little sugar, vinegar, cream, and olive oil. Be careful not -to add too much vinegar. Fill the whites and pile on top. -Serve on crisp lettuce leaves with mayonnaise.</p> - -<p class="right"><i>Miss H. Asch</i></p> - -<h3>EGGS À LA FRANÇAISE</h3> - -<p>Make a cream sauce with a small piece of butter, a -little flour, and milk. Season well. Break an egg in a -custard cup, pour the sauce over the egg and sprinkle the -top with grated Swiss cheese. Bake au bain Marie in an -even oven until a light brown.</p> - -<p class="right"><i>Mrs. D. Strauss</i></p> - -<p><span class="pagenum" id="Page_43">[43]</span></p> - -<h3>EGGS WITH TOMATO SAUCE</h3> - -<p>Melt three tablespoonfuls of butter. Cook in this two -slices of onion, a little parsley, and a small piece of green -pepper. When browned slightly add two tablespoons of -flour. Cook until frothy. Add a cup of tomatoes (cooked). -Stir until it boils, then strain. Put one or two tablespoonfuls -of sauce in each ramequin. Break an egg over the -sauce. Cook in a hot oven for five minutes, or until the -egg is set. Put a little of the sauce kept hot over the eggs -and serve at once.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>CHICKEN AND MUSHROOMS</h3> - -<p>Melt two tablespoons butter. When hot add two tablespoons -of chopped onion and one-half can of mushrooms -finely chopped. Let cook five minutes, add one cup of -milk into which one and one-half tablespoon of flour has -been stirred. Cook all together. When thick and smooth -add one cup of chicken meat, cut into small pieces or dice. -Heat through, season with salt and pepper. Serve on -buttered toast or in ramequins.</p> - -<p class="right"><i>Mrs. Strauss</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_44">[44]</span> - -<h2 class="nobreak">SALADS</h2> -</div> - -<h3>SUGGESTIONS FOR SALADS</h3> - -<p>To keep the salad-oil cruet clear and sweet add a tablespoonful -of salt to a quart of oil. The oil will not taste of -the salt, as the latter will not dissolve but will sink to and -settle at the bottom of the cruet.</p> - -<p>In mixing salads the oil should be added first and thoroughly -spread before adding the other ingredients and -mixing.</p> - -<p>Salads which are very moist and cooling—particularly -cucumber—should have an extra pinch of pepper added to -counteract the chilling effect on the eater’s stomach.</p> - -<p>Cold string-bean salad should have a double dose of -vinegar, as beans possess in great degree the nutritious and -healthful food salts which develop to perfection in acid.</p> - -<p>Whenever it is possible pure lemon juice should be substituted -for vinegar as being far more wholesome than the -latter.</p> - -<p>Endive—the pale, cool, succulent, curly chiccory—salad -should be scalded and then chilled to make it more -digestible for elderly folk, children, or weak-digestioned -invalids.</p> - -<h3>LOBSTER SALAD</h3> - -<p>Remove the meat of a lobster, reserving the creamy fat -adhering to the body shell and coral. Shred the lobster -with a silver fork. Cut the tender white part of celery<span class="pagenum" id="Page_45">[45]</span> -into pieces the same size, allowing one-third as much as -the amount of meat. Arrange the crisp leaves of lettuce -in an oval platter with the larger green on the outer edge -decorated with the claws. Mix the meat and celery with -enough mayonnaise to moisten and heap in the centre the -coral, pounded and passed through a sieve and mixed with -remaining mayonnaise. Pile this red dressing on top and -put on ice.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>VEGETABLE SALAD</h3> - -<p>Take cold vegetables which have been boiled, such as -cauliflower, asparagus, beans, peas, and potatoes; cut -into small pieces, season well with salt, paprika, and a -little mayonnaise; serve on lettuce leaves with mayonnaise; -garnish with hard-boiled eggs; cut into quarters and olives.</p> - -<p class="right"><i>Mrs. M. Wolff</i></p> - -<h3>SARDINE SALAD</h3> - -<p>Boil one-half a dozen eggs for half hour. Take from -fire and let stand in cold water until cold. Remove shells -and cut in half; remove yolks, put into a bowl, and rub -to a cream; add one-fourth teaspoonful dry mustard, dash -of cayenne, salt, and a little lemon juice and twelve sardines -scraped fine, after removing skin and bone. Mix -smooth and fill empty shells or halves of eggs. Cover -sides and bottom of salad dish with crisp lettuce leaves -and lay the half eggs on top with mayonnaise in the -centre.</p> - -<p class="right"><i>Violet Sondheim</i></p> - -<p><span class="pagenum" id="Page_46">[46]</span></p> - -<h3>WALNUT SALAD</h3> - -<p>With a silver fork rub a cream cheese and a tablespoonful -of butter to a paste, add salt and cayenne; if not soft -enough, a little sweet cream. Make into small flat balls; -on each press the two halves of an English walnut; lay on -the white heart leaves of lettuce and put on ice. On the -instant of serving pour over French dressing and serve -with thin buttered bread which has been put in the oven -and crisped.</p> - -<p class="right"><i>Edna Asch</i></p> - -<h3>HERRING SALAD</h3> - -<p>Two herring; skin and soak until salt is out; take meat -off the bones; cut into small pieces, with one cold boiled -potato, one pickle, one-half onion, one small apple, and a -little chopped almonds. Mix well one tablespoonful vinegar, -a little water, sugar, pepper; pour into salad and mix -well. Dressing of salad: beat the milcher with a little -pepper, vinegar, and very little sugar; chop two hard-boiled -eggs, the white and yellow separate, and a little -parsley.</p> - -<p class="right"><i>Mrs. S. F. Breslauer</i></p> - -<h3>OYSTER SALAD</h3> - -<p>Cook the oysters in their own liquor, allowing them to -boil up but once; then let get very cold, cut into small -pieces (do not chop). Cut up bits of celery and about -one-half cup of capers; add same to the cut-up oysters; -mix all with mayonnaise. Serve on lettuce leaves with -mayonnaise spread on top; garnish with olives.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<p><span class="pagenum" id="Page_47">[47]</span></p> - -<h3>OYSTERS IN GRAPE-FRUIT BASKETS</h3> - -<p>Cut grape-fruit so as to form a basket with handle on -one side. Scoop out the pulp and clip edge into points -with scissors. Place eight small oysters in each basket -and cover them with a sauce made of equal portions of -lemon juice, grated horseradish, tomato catsup, and speck -mustard. Place on shaved ice on plate and serve.</p> - -<p class="right"><i>Mrs. M. Mathias</i></p> - -<h3>CABBAGE SALAD</h3> - -<p>One head white cabbage chopped very fine, three hard-boiled -eggs; add two tablespoons salad oil, two teaspoons -white sugar, one teaspoon salt and one of pepper, one -tablespoon made mustard, one teacup vinegar.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>COLD SLAW</h3> - -<p>Cut out core of head of cabbage and chop it quite fine. -For dressing break two eggs into small saucepan. Put -into them one heaping teaspoon salt, one heaping teaspoon -sugar, one small teaspoon mustard, two dashes of pepper. -Stir this together and beat the egg a little. Add gradually -(stirring all the time) a little less than one-half cupful -of vinegar. Stir all together. Put in double boiler and -let come gradually to a boil. Stir constantly; cook until -quite thick. Take from stove. Add dash of cayenne, -pepper and one scant tablespoon olive oil, one teaspoon -butter, and one and one-half tablespoon rich milk or -cream. Stir all together. Pour over two full teacups of<span class="pagenum" id="Page_48">[48]</span> -chopped cabbage and mix. Celery makes a nice addition -when sliced thin and mixed with cabbage. Let stand few -hours before serving.</p> - -<h3>TOMATO SALAD</h3> - -<p>Strain one pint of tomato juice. Add one teaspoon -salt, saltspoon pepper, one teaspoon onion juice. To -this add one-fourth box gelatine. Put aside for half an -hour to dissolve. Stir all together, put on stove, let come -to a boil, take off, and pour into small cups. Set it in a -cold place to harden. Arrange two or three small lettuce -leaves on a plate, turn the tomato jelly in the centre of -the leaves, and use French or any other dressing.</p> - -<h3>WALDORF SALAD</h3> - -<p>Sour crisp apples cut in thin slices, finely chopped celery, -blend lightly with a fine oil mayonnaise; garnish with -feathery tops of celery and scatter with halves of English -walnuts.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_49">[49]</span> - -<h2 class="nobreak">SAUCES</h2> -</div> - -<h3>EGG SAUCE</h3> - -<p>Boil two eggs from eight to ten minutes; lay in cold -water. Now chop egg very fine. Beat two heaping tablespoons -of butter into one tablespoon of flour and one teaspoon -salt. When butter and flour are well mixed pour -over them a cup of boiling water. Cook two or three -minutes until flour thickens, stir in the chopped eggs, and -serve.</p> - -<p class="right"><i>Mrs. Stern</i></p> - -<h3>MAÎTRE D’HÔTEL SAUCE</h3> - -<p>Beat three tablespoons of butter till it creams; add the -juice of a small lemon, salt, a dash of cayenne, three tablespoons -of minced parsley. This sauce is nice with either -broiled chicken or fish.</p> - -<p class="right"><i>Mrs. Jenny Lichtenstein</i></p> - -<h3>HOT HORSERADISH SAUCE</h3> - -<p>In an earthen dish put four tablespoons of fresh grated -horseradish, four tablespoons of finely powdered cracker -crumbs, add half a cup of cream, a teaspoon each of -sugar and salt, two dashes of pepper, two teaspoons of -vinegar, and one teaspoon of made mustard. Set over a -kettle of boiling water when you have stirred all together. -Heat and serve hot with plain boiled beef.</p> - -<p class="right"><i>Mrs. Jonas</i></p> - -<p><span class="pagenum" id="Page_50">[50]</span></p> - -<h3>MAYONNAISE DRESSING</h3> - -<p>Six eggs, one cup vinegar, juice of two lemons, two tablespoons -of mustard meal, one-half tablespoon of flour, two -teaspoons sugar, one-half teaspoon salt, one-fourth teaspoonful -cayenne pepper, one cup cream. Boil in double -boiler, put in a mason jar. It will keep for months.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>JELLY SAUCE FOR MEATS</h3> - -<p>In an earthen saucepan melt over a slow fire a tumbler -of some jelly, either currant or grape. When it is melted -and warm, stir in a tablespoon of butter. Let all come to -a boil, pour into a hot dish, in which it is to be served, -add a tablespoon of claret or red wine and serve at once. -This sauce goes well with mutton or lamb.</p> - -<p class="right"><i>Mrs. Katz</i></p> - -<h3>SAUCE TARTARE</h3> - -<p>After you have made a mayonnaise add a tablespoonful -of chopped cucumber pickles, a few capers, a few chopped -olives. Stir or beat; if too thick thin with a little vinegar, -or lemon juice.</p> - -<p class="right"><i>Mrs. I. Harris</i></p> - -<h3>BOILED MAYONNAISE</h3> - -<p>Two eggs, ten tablespoons vinegar, one tablespoon -water, two pinches of salt, one-half scant teaspoon mustard, -one and one-half teaspoons sugar, one tablespoon -oil; mix yolks with oil and other ingredients; let boil; -beat whites of eggs and mix.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<p><span class="pagenum" id="Page_51">[51]</span></p> - -<h3>TOMATO SAUCE</h3> - -<p>Take one pint of canned tomatoes, add an onion well -minced, one-half a teaspoon of salt, a little pepper. Put together -in a saucepan over the fire. After cooking gently -for twenty minutes add two tablespoons of butter into -which you have worked a heaping tablespoon of flour -until it has become smooth. Let it cook gently for a few -minutes; rub through a sieve or fine colander, and serve -hot; nice for meats or fish.</p> - -<p class="right"><i>Mrs. H. Kline</i></p> - -<h3>RUM SAUCE</h3> - -<p>Boil one cup milk with one cup sugar; add one teaspoonful -cornstarch wet with cold milk. Just before removing -from fire add one teaspoonful rum. Serve hot.</p> - -<p class="right"><i>Mrs. Wolff</i></p> - -<h3>FRENCH PUDDING SAUCE</h3> - -<p>Four ounces of butter, one-fourth ounce brown sugar, -yolk of one egg, one gill of wine, nutmeg. Beat butter to -a cream, stir in sugar, add yolk and wine. Place on stove, -stirring until it simmers. Grate nutmeg over sauce before -sending to table.</p> - -<p class="right"><i>Mrs. Goldberg</i></p> - -<h3>FOAMING SAUCE</h3> - -<p>Beat one-half cup of butter to a cream; add one cup of -granulated sugar and stir until it is white and foaming; -just before serving pour over it one cup of boiling water -or milk; stir one minute; flavor to taste.</p> - -<p class="right"><i>Mrs. Wolff</i></p> - -<p><span class="pagenum" id="Page_52">[52]</span></p> - -<h3>VANILLA SAUCE</h3> - -<p>The whites of two eggs and yolk of one, one-half a cup -of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls -of milk. Beat the whites of eggs to a stiff froth, -next beat in the sugar and then the yolk of the egg and -the flavor. Serve immediately for light puddings.</p> - -<p class="right"><i>Mrs. A. Brown</i></p> - -<h3>CREAM SAUCE</h3> - -<p>One-half a cup of butter beaten until very light, one -cup of powdered sugar, one-half a cup of cream. Set the -dish in hot water and stir until it is all creamy. It will -only take a minute or two; flavor to taste.</p> - -<p class="right"><i>Miss Eva Sternberg</i></p> - -<h3>EGG SAUCE</h3> - -<p>The whites of two eggs beaten to a stiff froth, one and -one-half cupfuls of sugar, four tablespoonfuls of sweet -milk; flavor with vanilla.</p> - -<p class="right"><i>Mrs. Sternberg</i></p> - -<h3>CREAM SAUCE (COLD)</h3> - -<p>Stir to a cream one cup of sugar and one-half cup butter, -add one cup cream (cold); flavor to taste. Stir well -and set in a cool place.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<h3>LEMON SAUCE</h3> - -<p>One cup sugar, one-half cup butter, one egg (beaten -light), one lemon (juice and grated rind), one-half cup -boiling water. Cook in double boiler until it thickens.</p> - -<p><span class="pagenum" id="Page_53">[53]</span></p> - -<h3>FRUIT SAUCE</h3> - -<p>Two-thirds cup of sugar, one pint raspberries or strawberries, -one tablespoonful melted butter, one cup hot -water. Boil all together, slowly removing the scum as -fast as it rises. Strain through a sieve. To be eaten -with dumplings or apple pudding.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<h3>CHEESE-SALAD DRESSING</h3> - -<p>Work two tablespoonfuls of soft grated cheese until it -is smooth. Season with salt, paprika, and moisten thoroughly -with vinegar and oil. This is delicious on egg or -lettuce salad.</p> - -<p class="right"><i>Mrs. Goldberg</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_54">[54]</span> - -<h2 class="nobreak">PUDDINGS</h2> -</div> - -<h3>CARROT PUDDING</h3> - -<p>One cup grated carrots, one cup grated potatoes, one-half -cup butter, one and one-half cup flour, two cups -raisins or part currants, one teaspoon cinnamon, one of -cloves, one-half teaspoon nutmeg, one and one-half teacup -sugar, one teaspoon soda dissolved in the potatoes. -Mix above together, and put in a greased covered can to -steam in hot water for three hours. Serve with wine -sauce.</p> - -<p class="right"><i>F. Baron</i></p> - -<h3>PLUM PUDDING</h3> - -<p>Three-fourths of a pound of chopped suet, one pound -flour, one pound dark brown sugar, one pound of raisins, -one pound currants, one-half pound citron cut fine, six -eggs, tablespoon of allspice (ground), one whole nutmeg -(ground), one wine-glass of brandy or whiskey. Steam -six hours. This is large enough to serve for ten. Serve -with hard or soft sauce.</p> - -<p class="right"><i>Mrs. M. N. Heckscher</i></p> - -<h3>DATE PUDDING</h3> - -<p>One cup of brown sugar, one cup of suet minced finely, -one cup of fine bread crumbs, three eggs, one teaspoon -salt, three-fourths pound of dates chopped fine, one-half -tumbler brandy or whiskey, two teaspoonfuls cinnamon. -Steam in a buttered mould for two hours.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<p><span class="pagenum" id="Page_55">[55]</span></p> - -<h3>MACAROON PUDDING</h3> - -<p>Two glasses of milk, one-fourth box of Cox gelatine. -Boil together, stirring yolks of two eggs beaten together -with one-half cup of sugar. Mix with the above. Boil -ten minutes, stirring constantly. Take from fire and add -one teaspoon vanilla and the whites of two eggs beaten -stiff. Put in mould and drop in ten cents’ worth of macaroons -(broken). Serve with whipped cream.</p> - -<p class="right"><i>Mrs. J. Levy</i></p> - -<h3>DELICIOUS PUDDING</h3> - -<p>Take stale sponge-cake; slice. Put a layer of the cake -in a pudding-dish and put a teaspoonful of jelly or preserves -on each piece of cake, then another layer of cake. -Repeat until dish is full, then pour fresh berries of any -kind over same. Make the following custard and pour -overall. Bake in a hot oven until light brown. Custard: -Three eggs, one-half cup of sugar, beat well; add one teaspoon -vanilla, two cups or more of milk.</p> - -<p class="right"><i>Mrs. K. L. Simon</i></p> - -<h3>MARROW PUDDING</h3> - -<p>Extract one-fourth pound marrow from marrow bones. -Take this, add one pound flour, a little water, one pinch -salt, form a batter, which divide into four very thin layers. -Each layer to be separated by fine-chopped apples, raisins, -citron, cinnamon, chopped walnut, or almonds, sugar, -preserves, and juice of a lemon, according to taste. Then -bake in a moderate oven. If desirable, a chocolate icing -may be used on the top layer.</p> - -<p class="right"><i>Mrs. M. Harris</i></p> - -<p><span class="pagenum" id="Page_56">[56]</span></p> - -<h3>STEAMED PUDDING</h3> - -<p>One cup molasses, one cup suet, one cup brown sugar, -one cup raisins, one cup milk, one egg, one teaspoonful -each of cinnamon, cloves, and allspice, three cups of flour, -two teaspoonfuls of baking powder, a little salt. Steam -three hours. Sauce: ten tablespoons milk, one-half cup -sugar, yolks of two eggs; put this in double boiler, and -let boil until it thickens. Beat whites of eggs and stir in -custard just before using; add two tablespoons brandy or -any flavor you prefer.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>CABINET PUDDING</h3> - -<p>Ten cents candied cherries, one cup chopped almonds, -one tumbler claret wine, one dozen macaroons, seven eggs, -two tablespoons gelatine, sugar to taste. Put claret on -to boil; stir in yolks of eggs and sugar. Soak gelatine in -cold water about ten minutes and add all ingredients to -wine; add lastly beaten whites. Line dish with macaroons -and cherries and pour mixture over them.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>COTTAGE PUDDING</h3> - -<p>One cup sugar, one cup of milk, one egg, a lump of -butter the size of an egg, one pint flour, salt, one heaping -teaspoon of Royal baking powder. Bake in hot oven. -Sauce: one cup sugar, one egg, one teaspoonful flour, a -small piece of butter; mix, add boiling water, and let come -to a boil; flavor with vanilla.</p> - -<p class="right"><i>Mrs. S. Newburger</i></p> - -<p><span class="pagenum" id="Page_57">[57]</span></p> - -<h3>STEAMED SUET PUDDING</h3> - -<p>One-fourth of a loaf of stale bread soaked in water and -squeezed dry, one-fourth of a loaf crumbed, one-fourth -pound suet chopped fine, one cup seedless raisins, one cup -of currants, one-half wine-glass whiskey, two eggs, one-half -pound brown sugar, one-fourth cup molasses, one -teaspoon cinnamon, one of allspice, enough flour to make -it like a ginger-cake dough; add teaspoon Royal baking -powder, add fruits last, dredged with flour. Boil three -hours. Can serve with hard sauce or brandy sauce.</p> - -<p class="right"><i>Hattie Bondy</i></p> - -<h3>PLUM PUDDING</h3> - -<p>One pound bread crumbs grated, one pound carrots -grated, one pound flour, one pound suet chopped fine, one -pound raisins, one pound currants, one pound brown -sugar, one-half pound citron, one cup molasses, one teaspoonful -of all kinds of spices; mix with brandy and -water; salt to taste. Boil eight hours.</p> - -<p class="right"><i>Eva Bernstein</i></p> - -<h3>APPLE TAPIOCA</h3> - -<p class="center"><span class="smcap">Durkee’s Flake Tapioca.</span></p> - -<p>Soak one cup tapioca in one quart water over night. -Cut up greening apples into quarters and halves, fill dish; -one cup sugar, flavor with nutmeg or vanilla, one pinch of -salt, mix in tapioca with this, and put little bits of butter -on top. Bake; serve with sugar and cream.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<p><span class="pagenum" id="Page_58">[58]</span></p> - -<h3>FROZEN PUDDING</h3> - -<p>Beat the yolks of three eggs with three-fourths cup of -powdered sugar to a cream; add the three whites stiffly -beaten, one-half pint of sweet cream whipped, two tablespoonfuls -of rum, one-fourth pound of grated macaroons; -mix all together, put in a mould, and freeze.</p> - -<p class="right"><i>Mrs. J. Muhlfelder</i></p> - -<h3>MOCHA ICE-CREAM PUDDING</h3> - -<p>Yolks of two eggs, three-fourths cup of powdered sugar, -one pint cream whipped, five cents’ worth each of preserved -cherries and pineapple cut-up, one tablespoon of -mocha essence; grate four macaroons, and after the mixture -is in form sprinkle same over top. Beat the eggs, -sugar, and mocha essence up light, stir in whipped cream -and fruit; freeze four hours. This is enough for a two-quart -melon.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>ROTHE GRÜTZE</h3> - -<p>Raspberries, currants; boil together, then strain through -cheesecloth; put back to boil with sugar to sweeten; -thicken with cornstarch and let stand to harden.</p> - -<p class="right"><i>Mrs. Fragner</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_59">[59]</span> - -<h2 class="nobreak">DESSERTS</h2> -</div> - -<h3>SHERRY DESSERT</h3> - -<p>Four eggs, powdered sugar to taste, three-fourths tumbler -of sherry wine, one-half pint of cream whipped, one-half -pound macaroons. Beat eggs, yolks and whites separately. -To beaten yolks add sugar and sherry. Cook -this in a double boiler until thick, stirring constantly; -when thick let cool. Add whites of eggs beaten stiff, mix -with yolks, sugar and sherry, break macaroons and mix -with above; flavor with vanilla, sweeten to taste. Serve -with whipped cream, flavored, on top. This may be served -in punch glasses with a cherry added to each glass. Very -rich dessert.</p> - -<p class="right"><i>E. L.</i></p> - -<h3>BLOW BALLS</h3> - -<p>One pint of milk; when boiling stir in one cup of flour -to thicken, take from the fire; when cool add one tablespoon -sugar, a little salt, and five eggs to thin to a batter. -Drop with teaspoon into hot fat or butter; fry until -a light brown. Serve with vanilla sauce or cream.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>STRAWBERRY CHARLOTTE</h3> - -<p>Take eight lady-fingers, one quart strawberries, one-half -pint cream, two cups of sugar; mash one cupful of -the berries, split the lady-fingers, moisten with the juice<span class="pagenum" id="Page_60">[60]</span> -of the crushed berries, and use to line a serving-dish; place -in the bottom of dish a layer of berries, season with fine -sugar. Whip cream to a froth, add a layer of it, then -another of the fruit and sugar, and so on, until all the -fruit and cream is used. Place on ice and serve very cold.</p> - -<p class="right"><i>Mrs. S. F. Breslauer</i></p> - -<h3>FRUIT TAPIOCA</h3> - -<p>Soak over night in cold water two tablespoons of small -tapioca; next morning drain and cook in a double boiler -with four cups of boiling water. Let boil until tapioca is -transparent. Then add one-half teaspoonful of salt, one -pound of dates stoned, one cup of raisins seeded, one-half -pound figs, and one cup of sugar. Cook one hour and -fifteen minutes; lastly add one teaspoon vanilla; pour in -a mould. Let cool; serve with whipped cream.</p> - -<p class="right"><i>Miss Violet Sondheim</i></p> - -<h3>RICE CREAM</h3> - -<p>Boil ten ounces of rice for ten minutes, pour off the -water, add one quart and a half of fresh milk; cook slowly -until rice is tender. Reduce the rice to a pulp by beating -or pass through a press. Dissolve an ounce of gelatine -in a little water, add to the rice; stir all together. Place -on fire, sweeten carefully. When mixed set to cool. Then -stir the beaten whites of two eggs, flavor with vanilla, sherry -or brandy; pour in a mould and chill for eating.</p> - -<p class="right"><i>Mrs. M. Mathias</i></p> - -<p><span class="pagenum" id="Page_61">[61]</span></p> - -<h3>BAKED BANANAS</h3> - -<p>Remove one side of peel from each banana and lay -lengthwise in an earthen dish, the exposed side up. Stick -fruit with a fork; squeeze over each banana a little lemon -juice, and on each place one teaspoon of sugar, a lump of -butter, and a little grated nutmeg. Add a little water in -the bottom of pan to keep from burning, add one teaspoon -sherry to each banana. Bake half an hour in a moderate -oven.</p> - -<p class="right"><i>Mrs. J. Ottenberg</i></p> - -<h3>RASPBERRY SAGO</h3> - -<p>Wash one-half pint of sago, cover with one and one-half -pint cold water; soak one hour. Cook in double -boiler until sago is clear and transparent. Have carefully -picked red raspberries half filling a glass dish. When -the sago is cool pour over the raspberries. Set away to -cool. Serve with sugar and cream. Other fruits, such as -strawberries, peaches, etc., may be used in place of raspberries.</p> - -<p class="right"><i>Mrs. F. L. Levy</i></p> - -<h3>ITALIAN CREAM</h3> - -<p>Soak one-half box of gelatine in cold milk for one-half -hour. Let one quart milk come to a boil in double boiler. -Beat yolks of eight eggs and one and one-half cup of sugar -together. When milk boils pour same on eggs, sugar, and -gelatine; return to boiler and let boil until it begins to -thicken; then pour this on the beaten whites.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<p><span class="pagenum" id="Page_62">[62]</span></p> - -<h3>A DELICIOUS COMPOTE</h3> - -<p>Make a rich syrup of sugar and water and add one spoonful -of port wine, and a few thin slices of lemon with the -rind on; drop in pears that have been peeled and quartered. -When soft remove fruit, then add in same syrup -plums, when soft remove them, then add peaches, and -when soft turn all over fruit that had previously been -cooked. Cool and serve together.</p> - -<p class="right"><i>Mrs. A. Kiersky</i></p> - -<h3>JUNKET</h3> - -<p>Take two quarts of new milk and warm it until it is -about blood heat. Pour into a glass or china bowl. Stir -into it two tablespoonfuls of prepared rennet, two tablespoonfuls -powdered loaf sugar, one small wine-glass pale -brandy. Let it stand until cold and eat with sugar and -rich cream. Half the quantity can be made.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_63">[63]</span> - -<h2 class="nobreak">BROMANGELON</h2> -</div> - -<h3>FRUIT SALAD</h3> - -<p>Dissolve one package of orange bromangelon in one -pint boiling water. Let cool to a thin syrup. Cut oranges -shapes of tiny baskets. Scrape out pulp of orange and -use in salad, also one-half cup nuts and figs, candied -cherries, bananas, and pineapple if desired, all cut fine. -Stir all into the bromangelon, which has been partly congealed; -place in baskets. Serve with whipped cream.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>PINEAPPLE FRAPPÉ</h3> - -<p>Dissolve one package lemon bromangelon in one pint -boiling water. Let cool to a consistency of a syrup, then -whip with an egg-beater to a consistency of whipped -cream, add one teacup shredded pineapple and one teacup -candied cherries cut fine. Stir all together and congeal -on ice in mould; serve with macaroons.</p> - -<p class="right"><i>Mrs. K. F. Soloman</i></p> - -<h3>MINT JELLY</h3> - -<p>Dissolve one package of lemon bromangelon and juice -of one or two lemons to taste in one pint boiling water. -Cool to consistency of syrup. Add the strong tea of one -cup of fresh mint, pour in individual moulds, and set on -ice to congeal. Serve with roast lamb.</p> - -<p class="right"><i>Mrs. L. S. Rosenberg</i></p> - -<p><span class="pagenum" id="Page_64">[64]</span></p> - -<h3>CELERY SALAD</h3> - -<p>Dissolve one package lemon bromangelon in one pint -of boiling water; when cool place on ice. Chop fine one -cup of celery and one cup of walnuts together. When -bromangelon is of syrup thickness, pour into a square pan -the depth of one-half inch; on this place a layer of celery -and nuts. Fill the pan, alternating, having the bromangelon -on top. Set on ice to congeal. Serve with mayonnaise -dressing.</p> - -<p class="right"><i>Mrs. M. Levy</i></p> - -<h3>WINE BROMANGELON</h3> - -<p>One package lemon bromangelon, one package orange -bromangelon, one pint boiling water, one pint Rhine wine, -one pony glass cognac, one-half pony glass fine Jamaica -rum, a little cinnamon bark. Boil the bark; with the -water in which the bark has been boiled dissolve the bromangelon. -When perfectly dissolved add the wine, -brandy, rum. Set away to cool.</p> - -<p class="right"><i>Mrs. H. Frauenthal</i></p> - -<h3>CHOCOLATE BROMANGELON WITH RICE</h3> - -<p>Cook one teacup rice in steam cooker, sweeten, and season -well; add small piece of butter. Pour in mould or -dish and let cool. Dissolve one package chocolate bromangelon -in one pint boiling water according to directions -on package; pour over rice when same begins to -thicken. When congealed serve with whipped or plain -cream. The rice receives a very delicious flavor from the -chocolate.</p> - -<p class="right"><i>Mrs. J. Silvester</i></p> - -<p><span class="pagenum" id="Page_65">[65]</span></p> - -<h3>CHOCOLATE BROMANGELON PIE</h3> - -<p>One package of bromangelon (chocolate) dissolved in -one pint of boiling water. Cool, add one-half pint cream; -whip with egg-beater; pour into a baked pie crust and -cover with whipped cream.</p> - -<p class="right"><i>Mrs. E. F. Cohen</i></p> - -<h3>CHERRY HILL FRUTTI</h3> - -<p>Dissolve one package of cherry bromangelon in one -pint of boiling water. When cooled to a thick syrup whip -to a consistency of whipped cream and add one cup of -nut meats, figs and cherries cut fine. Stir all together. -Set on ice to congeal. Serve with cream and lady-fingers.</p> - -<p class="right"><i>Mrs. D. Baum</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_66">[66]</span> - -<h2 class="nobreak">PIES AND PUFF PASTE</h2> -</div> - -<h3>PUFF PASTE</h3> - -<p>One cup flour; mix in water with knife until about the -consistency of a soft pie dough; roll out; take suet and -spread on with a knife; fold dough, but first sprinkle with -flour. Roll again, and spread with butter quite thick; -sprinkle flour, fold again and roll; then a fourth time -roll, and spread with butter; then roll and put in dish.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>PUFF PASTE</h3> - -<p>One-half pound butter, one-half pound flour. Blend -half the butter with flour and mix thoroughly. Add one-half -cup ice water. Dredge board with flour and roll out -mixture. When rolled add remainder of butter in little -pieces; fold and roll lightly and thin. Fold again and -place on ice four hours.</p> - -<p class="right"><i>R. L. S.</i></p> - -<h3>PIE CRUST</h3> - -<p>One cup fat or butter, four cups flour; work fat well -into the flour until fine as sand; sprinkle over a teaspoonful -salt, and bind together with ice water. Water should -be poured in slowly and carefully, and in quantity only -enough to work flour into a stiff paste. Handle lightly, -and when mixed roll out to a one-fourth inch thickness.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<p><span class="pagenum" id="Page_67">[67]</span></p> - -<h3>PREPARING FRUITS FOR PIE</h3> - -<p>Apples should be peeled, sliced thin, and sugared to -taste before being put in pie crust. Peaches should also -be peeled and sugared. Raspberries, strawberries, blackberries, -cherries, and currants should be dusted with flour -as well as sweetened before being put in the crust. Gooseberries -and cranberries should be stewed and sweetened -before being put in the crust. To all fruits one to two -tablespoonfuls of water should be added. In the fruit -pie use fruit generously; that is, have plenty of the fruit -filling, which wholesomely serves as an antidote to the -rich pastry.</p> - -<p class="right"><i>Mrs. O. Newman</i></p> - -<h3>ORANGE PIE</h3> - -<p>Grate two good-sized oranges (yellow pulp, all except -the leathery centre skin); add to this a cup of sugar, the -yolks of three eggs, and three tablespoons of thick cream. -Bake with only one crust. Make a meringue of the whites -of the eggs beaten stiff with a little sugar; spread over the -pie and set in a moderate oven for a few minutes.</p> - -<p class="right"><i>Mrs. Israel</i></p> - -<h3>PUMPKIN PIE</h3> - -<p>One heaping cup pumpkin strained, one cup milk, one -egg, a pinch of salt, three-fourths teaspoon ginger, three -tablespoons molasses, three-fourths cup brown sugar. -Mix ingredients and pour on partially baked crust, then -bake.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<p><span class="pagenum" id="Page_68">[68]</span></p> - -<h3>LEMON MERINGUE PIE</h3> - -<p>Stir one heaping teaspoon of flour into one cup of sugar. -Into the yolks of three eggs stir the juice and grated rind -of a lemon; then add the lemon and sugar and half a cup -of cold water. Put in the crust and bake. When baked -cover with a meringue made of whites of the eggs beaten -with a little sugar. After putting on the meringue let the -pie stand a few minutes in a moderate oven.</p> - -<p class="right"><i>Mrs. R. Kohn</i></p> - -<h3>COCOANUT PIE</h3> - -<p>One-half cup desiccated cocoanut soaked in one cupful -of milk, two eggs, one small cupful of sugar, butter size -of egg. This quantity makes enough for one small pie. -Nice with a meringue on top.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_69">[69]</span> - -<h2 class="nobreak">PASSOVER DISHES</h2> -</div> - -<p class="center">DISHES TO BE MADE OF A. GOODMAN & SON’S<br /> -MATZOTH AND MATZOTH MEAL</p> - -<h3>MATZOTH SHALET</h3> - -<p>Soak two matzoths, squeeze out, add one cup of sugar, -cinnamon, sliced apples, a few raisins, almonds, four eggs, -one-half cup of matzoth meal. Mix well, grease pan well, -and on top of shalet put small pieces of butter. Bake -until light brown.</p> - -<p class="right"><i>Mrs. A. Herz</i></p> - -<h3>MATZOTH BALLS</h3> - -<p>Soak one or more matzoths according to amount of -balls wanted; when soft squeeze out. Now cut into small -pieces or chop one small onion. Let brown in one large -spoonful of fat; then add your matzoths, which have been -squeezed out; remove from fire; add salt, pepper, two -eggs, and one-fourth cup meal. Mix well; when cold -make into balls.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>MATZOTH CAKE</h3> - -<p>Twelve eggs, separate them; take yolks of eggs, beat -with one tablespoon powdered sugar to each egg, one cup -matzoth meal, one-half cup chopped almonds, grated -rind and juice of one lemon. After mixing well, add the -beaten whites of the eggs. Bake in a slow oven.</p> - -<p class="right"><i>Mrs. S. Neuburger</i></p> - -<p><span class="pagenum" id="Page_70">[70]</span></p> - -<h3>MATZOTH PANCAKE</h3> - -<p>Soak two matzoths in milk until soft, a little salt, four -eggs. Mix well. Fry in butter.</p> - -<h3>PANCAKE NO. 2</h3> - -<p>Take one cupful matzoth flour, mix with boiling water, -four eggs, a little salt. Fry in butter.</p> - -<p class="right"><i>Mrs. Albert Soloman</i></p> - -<h3>FILLED MATZOTH KLOESSE</h3> - -<p>Prepare a dough as for soup balls. Make round flat -cakes with your hands and fill with seeded prunes; place -one flat cake over the filled one; press edges firmly together -and roll until perfectly round. Boil them in salt -water. Let water boil hard before putting in kloesse. -Heat goose fat, cut up an onion, and let brown; pour -this over the kloesse and serve hot. The kloesse are nice -without any filling.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>MATZOTH FRITTERS</h3> - -<p>Soak two or three matzoths in water, when soft squeeze -out, add four eggs, a pinch of salt, one-half cup sugar, -one-half teaspoonful cinnamon and one apple sliced very -fine. Have your fat or butter very hot and drop in a -tablespoonful at a time to brown. They are very nice -served with any stewed fruits.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_71">[71]</span> - -<h2 class="nobreak">BREAD, FRITTERS, ETC.</h2> -</div> - -<h3>BOSTON BROWN BREAD</h3> - -<p>One cake Fleischmann’s yeast, one and three-fourths -pint water, two cups graham flour, one-half cup sifted rye -flour, two and one-half cups sifted wheat flour, one and -one-half cup sifted corn meal, one tablespoonful butter, -one teaspoonful salt, three-fourths cup molasses. Heat -one pint of the water to boiling, and pour it over the corn -meal and salt; let stand to scald a few minutes. Then -add the butter, melted, one cup of water (cold), molasses, -graham, rye, and wheat flours, and lastly the yeast, previously -dissolved in the remaining half cup of lukewarm -water; mix thoroughly; half fill well-greased baking-tins -having covers, and set to rise for about two hours, or until -within an inch of the top. Then grease and put on covers, -and bake in moderate oven for three hours and a half; -take off covers and bake for another half hour. This -recipe, carefully followed, makes the original Boston -brown bread. An ordinary three-pound lard-pail makes -a good baking-tin for this purpose. This recipe makes -sufficient for two pails. The entire process takes about -six hours.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<h3>ENTIRE-WHEAT BREAD</h3> - -<p>One cake Fleischmann’s yeast, one cup lukewarm -water, one cup lukewarm milk, three pints entire-wheat -flour, two teaspoonfuls sugar, one teaspoonful salt. Put<span class="pagenum" id="Page_72">[72]</span> -milk, salt, and sugar into bowl; add to it water in which -the yeast has previously been dissolved. Then add the -flour gradually, reserving a little for use in kneading. -This dough should be kneaded thoroughly, but must be -kept soft. After kneading set in a warm place to rise for -from two to two and one-half hours. When light, turn -out on a floured kneading-board, divide into two equal -parts and knead again thoroughly. Place in well-greased -pans and set to rise for from three-quarters of an hour to -an hour. When well risen bake for one hour in a slower -oven than is required for white bread. After bread is -baked, remove from pans, and cool by contact with the -air on all sides. One tablespoonful of butter may be -added with the sugar, if desired. If set over night, use -one-half cake of yeast. In summer, use the liquid cold; -in winter, tepid. The entire process takes four hours.</p> - -<p><span class="smcap">Note.</span>—Entire-wheat bread may be made by following -any good bread recipe and substituting whole-wheat flour -for the ordinary wheat flour.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<h3>WHITE BREAD—QUICK METHOD</h3> - -<p>Two cakes Fleischmann’s yeast, three and one-half -quarts sifted flour (equal to three pounds unsifted flour), -one quart lukewarm water, one teaspoonful salt, two tablespoonfuls -sugar, one tablespoonful lard or butter. Dissolve -the yeast in half of the water, and in the other half -dissolve the salt and sugar. Mix thoroughly the water -containing the yeast, salt, and sugar, then stir in gradually -three quarts of the flour. Now work in the lard or butter, -and make a moderately stiff dough. Knead well for ten<span class="pagenum" id="Page_73">[73]</span> -or fifteen minutes; then set aside in a warm place, free -from draught, to rise until light, which will be in from -two to two and a half hours. Cover with cloth or paper -to prevent crust forming on top. When light, make into -loaves with the hand, place in well-greased pans and set -to rise again for forty-five minutes. When light, bake in -a hot oven for from three-quarters of an hour to an hour. -The extra pint of flour will be needed to keep kneading-board -well floured while kneading and forming into loaves. -This makes three one-and-one-half pound loaves. The -whole process takes about four hours. Half milk and -half water may be used instead of all water, if a richer -loaf is desired. Young housekeepers who have never -done any baking have been eminently successful by following -this recipe.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<h3>ORANGE, APPLE, OR BANANA FRITTERS</h3> - -<p>Yolks of four eggs, beaten with four tablespoons of -sugar. Stir into this the juice of half a lemon; add enough -flour to thicken like a batter; add beaten whites. Dip -in one slice of fruit at a time. Take up with a large spoon -and lay in hot fat. Fry a nice brown. Sprinkle pulverized -sugar on top, and serve with a vanilla sauce.</p> - -<p class="right"><i>Mrs. Sig. Sondheim</i></p> - -<h3>POPOVERS</h3> - -<p>One egg well beaten, one cup of sweet milk, one cup of -sifted flour, one teaspoonful baking powder, one teaspoon -salt; beat all lightly. Drop in buttered gem pans, and -bake quickly in a hot oven.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<p><span class="pagenum" id="Page_74">[74]</span></p> - -<h3>WAFFLES</h3> - -<p>Two cups flour, two cups milk, one-half cup melted -butter, two teaspoons sugar, two teaspoonfuls baking -powder, one teaspoon salt, two eggs with whites and yolks -beaten separately. Have iron hot and well buttered.</p> - -<p class="right"><i>Mrs. Joe Newman</i></p> - -<h3>CREAM WAFFLES</h3> - -<p>Three tablespoonfuls of cornstarch and one cup of -flour stirred smoothly, then add one teaspoon salt. Gradually -mix in one pint of sour cream, one well-beaten egg, -and a small teaspoon of soda dissolved in water; pour on -buttered irons.</p> - -<p class="right"><i>Mrs. J. Newman</i></p> - -<h3>CORN FRITTERS</h3> - -<p>One pint grated green corn, one egg, small cup of flour, -one-half cup butter, salt and pepper to taste. Bake on a -griddle.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>POTATO PANCAKES</h3> - -<p>Six raw potatoes grated, two slices of bread soaked in -milk and let boil one minute; two eggs, salt, thicken with -flour. Fry in hot butter.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>QUICK BISCUITS</h3> - -<p>Two cups of flour, two teaspoonfuls baking powder, -butter the size of a walnut, pinch of salt, enough milk to -make a soft dough to drop off of spoon on buttered pan. -Hot oven.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<p><span class="pagenum" id="Page_75">[75]</span></p> - -<h3>DOUGHNUTS</h3> - -<p>Two eggs, one cup of sugar, one cup of milk, flour, two -teaspoonfuls baking powder, and salt. Beat eggs and -sugar well, add the milk and flour alternately and enough -of the latter to make a light biscuit dough. Roll out and -shape. Fry in plenty of butter or lard.</p> - -<p class="right"><i>Mrs. Mack</i></p> - -<h3>PLAIN MUFFINS</h3> - -<p>Four cups flour, four teaspoonfuls baking powder, two -teaspoonfuls salt, four tablespoonfuls butter, two cups -milk. Sift flour, salt, and baking powder into a bowl; add -butter, and knead with the back of a fork until it becomes -mealy. Add milk and stir until it becomes a batter. -Bake in greased pans in a hot oven twenty-five minutes.</p> - -<p class="right"><i>Adele J. Strauss</i></p> - -<h3>SIMPLE HOT CAKES</h3> - -<p>One cup of flour, one egg beaten very light, milk enough -to make the flour light, one-half teaspoonful salt, one and -one-half teaspoon baking powder, one tablespoon sugar.</p> - -<p class="right"><i>Mrs. Preston</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_76">[76]</span> - -<h2 class="nobreak">CAKES</h2> -</div> - -<p class="center"><i>It is recommended that Royal baking powder be used -where any is required.</i></p> - -<h3>FRUIT CAKE</h3> - -<p>Brown one pound flour; cream together one pound of -sugar and one of butter, then add eight beaten eggs and -one cup of molasses, one-half cup whiskey, one cup sour -cream, a tablespoon each of mace, cinnamon, cloves, allspice -and grated nutmeg. Stir in one pound of browned -flour and one-half teaspoon of soda dissolved; gradually -add one pound of seeded raisins, one pound of washed and -dried currants, one pound citron cut in small pieces, all -fruit being lightly dredged with flour. Bake in well-buttered -paper laid in deep pans. This cake should be baked -in large loaves. Be careful your oven is not too hot. -Bake three to four hours.</p> - -<p class="right"><i>Mrs. S. Bornstein</i></p> - -<h3>PLUM CAKE</h3> - -<p>One pound powdered sugar, one pound butter, one -pound flour, five pounds raisins, one pound currants, one -pound citron, ten eggs, two teaspoonfuls cloves, one teaspoonful -mace, one-half glass brandy or whiskey, one-half -glass cider, wine-glass curaçoa, one-half cup molasses -(small). Cream butter and sugar together; beat yolks -and whites separately. Line pans with buttered paper.</p> - -<p class="right"><i>R. L. S.</i></p> - -<p><span class="pagenum" id="Page_77">[77]</span></p> - -<h3>DELICATE CAKE</h3> - -<p>Mix well together two cups of sugar and three-fourths -cup of butter, stir in one cup of milk and the whites of -eight eggs beaten to a stiff froth. Stir together three cups -of flour and two teaspoonfuls of baking powder. Flavor -with vanilla. Beat ten minutes after putting all the ingredients -in. Pour in a loaf tin in which you have laid -buttered paper. Bake one hour in a carefully heated -oven.</p> - -<p class="right"><i>Mrs. E. M. Loeb</i></p> - -<h3>POTATO CAKE</h3> - -<p>Mix one cup of butter and two cups of sugar and one -of cold mashed unseasoned potatoes; add one-half cup of -grated chocolate, four eggs, one cup of chopped walnuts, -one-half cup milk, teaspoonful each of nutmeg, cinnamon -and cloves. Sift two teaspoons of baking powder -with two and one-half cups of flour. Stir all together. -Bake the cake in square tins.</p> - -<p class="right"><i>Mrs. B. Manheimer</i></p> - -<h3>CHEESE CAKE</h3> - -<p>The dough to be made the same as pie crust. Two -cups of flour, one teaspoon baking powder, a pinch of salt -(sift), butter the size of an egg, one egg, one-half cup -powdered sugar, little milk; all of the above beaten together, -which will form the dough. One pound pot -cheese, one cup of cream, one tablespoon melted butter, -one cup granulated sugar, one tablespoon flavor; separate -yolks and whites of four eggs, dropping each yolk separately<span class="pagenum" id="Page_78">[78]</span> -in the ingredients, stirring; beat whites and add -last; stir in a little cinnamon and a few currants. Bake -three-quarters of an hour in a moderate oven.</p> - -<p class="right"><i>Mrs. D. Sine</i></p> - -<h3>JELLY ROLL OR LAYER CAKE</h3> - -<p>Take eight eggs and two cups of sugar; beat for half -an hour, then add two cups of sifted flour, with one-half -teaspoon baking powder; also add two tablespoonfuls of -cold water. Bake in large tins, spread with jelly while -hot and roll; or bake in jelly tins and spread with jelly. -Cover with sugar or boiled icing.</p> - -<p class="right"><i>Miss L. Mayer</i></p> - -<h3>POUND CAKE</h3> - -<p>Rub one pound of butter and one pound of powdered -sugar to a cream. Add the grated peel of a lemon, a wine-glass -of brandy, and the yolks of nine eggs, one at a time. -And last one and one-fourth pound of sifted flour and the -beaten whites of the nine eggs. Bake slowly.</p> - -<p class="right"><i>Mrs. I. O. Stern</i></p> - -<h3>QUICK CINNAMON CAKE</h3> - -<p>Two tablespoons butter, pinch salt, one and one-eighth -cup granulated sugar, three eggs beaten lightly, one-half -cup milk, one and three-fourths cups flour, teaspoon vanilla, -one teaspoon baking powder. Before putting in oven -mix some butter and cracker crumbs together; sugar, cinnamon -and chopped nuts may be added. Bake in flat -roasting pan.</p> - -<p class="right"><i>E. L.</i></p> - -<p><span class="pagenum" id="Page_79">[79]</span></p> - -<h3>DEVIL’S CAKE</h3> - -<p>One tablespoon butter, one scant cup sugar; mix together. -Yolks of two eggs, two squares of chocolate dissolved -in one-half cup hot water; add to the above. Mix -two cups of flour with two scant teaspoons baking powder, -one-half teaspoonful soda dissolved in one-half cup -sour milk or one-half cup hot water, one-half teaspoon -vanilla; mix well. Frosting: whites of two eggs, one teaspoonful -cold water, one teaspoon lemon extract; whip together; -add enough confectioner’s sugar (not powdered) -to spread over cake while cake is still in pan, although -cooled.</p> - -<p class="right"><i>Minnie A. Lardan</i></p> - -<h3>SPONGE CAKE</h3> - -<p>Four eggs, one full cup sugar mixed; one cup milk, let -come to a boil; two cups flour mixed with four teaspoons -baking powder added, with eggs and sugar; then add hot -milk and vanilla flavoring. Chocolate filling is fine if -cake is baked in layers.</p> - -<p class="right"><i>Minnie A. Lardan</i></p> - -<h3>CHOCOLATE CAKE</h3> - -<p>Cream one-half cup butter with one and one-half cup -sugar, then add gradually yolks of four eggs, one at a -time. Beat mixture thoroughly, then add one-half cup -milk, beating all the time. Next two squares Baker’s -bitter chocolate in five tablespoons boiling water, when -dissolved add to the batter, stirring constantly. Now add -slowly one and three-fourths cup of sifted flour; give, all -a vigorous beating, add beaten whites of four eggs; stir<span class="pagenum" id="Page_80">[80]</span> -carefully into mixture, then teaspoon vanilla, and lastly -one heaping teaspoon baking powder. Bake in moderate -oven one hour. This cake should be baked with one -flame, and do not light oven until cake is almost ready for -baking. It should rise slowly.</p> - -<p class="right"><i>Mrs. S. F. Breslauer</i></p> - -<h3>CHOCOLATE CAKE</h3> - -<p>One-fourth cup butter, one and one-half cup granulated -sugar, four eggs beaten quite a while before mixing with -sugar, three-fourths cup milk, one cup cocoa and sugar -mixed, two cups flour, two teaspoonfuls baking powder, -one teaspoon vanilla.</p> - -<p class="right"><i>Mrs. L. S. Firetag</i></p> - -<h3>GINGERBREAD</h3> - -<p>One cup dark cooking molasses, one cup sour cream, -one egg, one teaspoonful soda dissolved in a little warm -water; one teaspoonful salt, one heaping teaspoonful ginger. -Use enough flour to make about as thick as cup -cake. To be eaten warm.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<h3>MOCHA CAKE</h3> - -<p>Four eggs separated, beat yolks well with one cup powdered -sugar, beat in whipped whites, one cup flour, one -teaspoon baking powder, two tablespoon coffee extract. -This makes two layers. Filling: one-half pint cream -flavored with coffee extract and sweetened, to which add -chopped nuts.</p> - -<p class="right"><i>F. B.</i></p> - -<p><span class="pagenum" id="Page_81">[81]</span></p> - -<h3>ANGEL CAKE</h3> - -<p>The whites of eleven eggs beaten to a stiff froth, nine -and one-fourth ounces sugar, five and three-fourths ounces -flour, one teaspoonful cream tartar sifted with the flour. -Don’t butter the cake-form. Bake about forty minutes.</p> - -<p class="right"><i>Mrs. D. Sine</i></p> - -<h3>SCHLOSSER CAKE</h3> - -<p>One-half cup butter, one cup sugar, three eggs, two teaspoons -baking powder, two cups of flour, flavor with vanilla -and bitter almonds. This makes a very stiff dough. -Flatten out, then take a quart of blueberries, cherries, -apples, or any fruit is nice. Heat fruit and thicken with -cornstarch. Place half of the dough in a pan, then spread -with the fruit, then dough and fruit, etc.; lastly, add -chopped almonds.</p> - -<p class="right"><i>Mrs. F. C. Mock</i></p> - -<h3>ALMOND CAKE</h3> - -<p>Four eggs, beat whites to snow; one cup of grated almonds, -three-fourths cup matzoth meal sifted, three-fourths -teaspoon baking powder, rind and juice of one lemon. -Bake in slow oven one-half hour. Serve with whipped -cream.</p> - -<p class="right"><i>H. M.</i></p> - -<h3>FRENCH CRACKERS</h3> - -<p>Six eggs, twelve tablespoonfuls sweet milk, six tablespoonfuls -butter, one-half teaspoonful soda. Mould with -flour, pounding and working half an hour. Roll thin, -bake in rather quick oven.</p> - -<p><span class="pagenum" id="Page_82">[82]</span></p> - -<h3>COFFEE CAKE (BLACK)</h3> - -<p>One cup brown sugar, one-half cup strong cold coffee, -two cups of flour, one cup of raisins, one-fourth cup nuts, -one teaspoonful cinnamon, one-half cup molasses, one-half -cup butter, one cup currants, one-half cup citron, -one teaspoonful soda, two eggs, and a little brandy. Mix -well all together.</p> - -<p class="right"><i>Mrs. M. Wolff</i></p> - -<h3>CHOCOLATE LAYER CAKE</h3> - -<p>Beat together the yolks of four eggs with two cups of -powdered sugar. Then take one-fourth pound of grated -chocolate and one cup of milk; boil this together. When -cool mix with the egg and sugar, add one cup of sifted -flour, one teaspoon baking powder, flavor with vanilla. -Beat the four whites and mix all together. This makes -two layers. Filling: One cup of chopped walnuts, one -whole egg, one cup of milk, one tablespoon of granulated -sugar; boil together until thick, when cool spread between -layers.</p> - -<p class="right"><i>Mrs. J. Muhlfelder</i></p> - -<h3>BREAD TORTE</h3> - -<p>Yolks of eight eggs, two cups of granulated sugar, one-fourth -pound grated almonds, one wineglassful wine -and brandy mixed, one teaspoonful cinnamon, one teaspoonful -cloves, one cup of grated bread crumbs, two -teaspoonfuls baking powder, eight whites beaten very -stiff. Grease pan or oil paper. Bake slowly.</p> - -<p class="right"><i>Mrs. G. B.</i></p> - -<p><span class="pagenum" id="Page_83">[83]</span></p> - -<h3>CRACKER TORTE</h3> - -<p>One cup powdered sugar, one tablespoon melted butter, -three yolks of eggs, whites of six beaten to a froth, one-fourth -teaspoon cloves, one of cinnamon, one cake of -sweet chocolate, one cup of chopped almonds, one cup of -cracker meal, one teaspoon baking powder. Bake in -layers. Filling: one tablespoon flour, two of sugar, yolks -of three eggs, one-half pint sweet cream; beat eggs with -flour, stir into it cream; boil up, add one-half cup chopped -almonds. Bake day before using and cover closely.</p> - -<p class="right"><i>Mrs. M. Kohn</i></p> - -<h3>NUT TORTE</h3> - -<p>One cupful nuts grated, six eggs, six tablespoons powdered -sugar, not quite one-half cup grated bread crumbs, -one-half teaspoonful baking powder, one teaspoonful vanilla. -Beat yolks of eggs with sugar until light; add nuts, -then crumbs, then beaten whites and vanilla. Bake in -spring form. Spread with whipped cream.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>ALMOND TORTE</h3> - -<p>Yolks of eight eggs, eight tablespoons of powdered -sugar; beat for about one-half hour; one-half pound -almonds blanched and grated, rind of a lemon, juice of -one-half lemon, two tablespoons of cracker meal sifted; -add one teaspoonful Royal baking powder, add whites -stiffly beaten, pinch of salt. Bake in moderate oven in a -spring form. This can be cut in half and filled with -whipped cream.</p> - -<p class="right"><i>Mrs. S. M. Bondy</i></p> - -<p><span class="pagenum" id="Page_84">[84]</span></p> - -<h3>SACHENTORT</h3> - -<p>One-fourth pound sugar, one-fourth pound sweet butter, -one-fourth pound grated almonds (with peel), yolks of -six eggs beaten for one-half hour; then add four cakes of -Huyler’s sweet chocolate grated, and last the six whites -beaten. Frosting: one-fourth pound granulated sugar, -small lump of butter, four cakes chocolate, four tablespoons -water. Let it boil well.</p> - -<p class="right"><i>Mrs. R. L. Dannenberg</i></p> - -<h3>NUT TART</h3> - -<p>Nine eggs; beat whites and yolks separately. Beat -yolks with one tumbler of sugar, add rind and juice of -one-half lemon, also of one small orange; add one-half -pound ground almonds, add whites and almonds alternately -a little at a time. Put in a well-buttered spring -form. When finished cover with a chocolate icing. Icing: -three tablespoons cocoa, one cup sugar, seven tablespoons -milk, a few drops vanilla, one teaspoon butter, put on fire -in double boiler, stirring constantly for ten minutes. Then -put on cake. This quantity makes a large cake.</p> - -<p class="right"><i>Mrs. S. Brown</i></p> - -<h3>LEMON TART</h3> - -<p>Make a sponge of two eggs, one-half cup of sugar, one-half -cup of flour, one-half teaspoon baking powder, one -of vanilla; bake in a spring form. Filling: the juice of -three lemons, one cup sugar. Let boil to a syrup, separate -eight eggs; mix yolks well with two tablespoonfuls of -cold water. Beat whites stiff; now stir yolks into the<span class="pagenum" id="Page_85">[85]</span> -boiling syrup, stirring until it thickens. Remove from -the fire and add the syrup to the beaten whites; pour -over the cake and put in a hot oven until a light brown.</p> - -<p class="right"><i>Mrs. H. A. S.</i></p> - -<h3>FIG TARTS</h3> - -<p>Put one pint figs in one pint hot water; let stew gently -for three hours. Use porcelain-lined dish. If water boils -down, add enough to keep figs stewing; when nearly cooked -add one cup of sugar; remove from fire; add juice of a -good-sized lemon. Have ready some tiny shells of puff -paste and fill with the figs. A teaspoonful of whipped -cream added to each tart makes it very rich.</p> - -<p class="right"><i>Mrs. B. Sondheim</i></p> - -<h3>ALMOND STRAWS OR TARTS</h3> - -<p>Sift together and thoroughly mix one pound of pastry -flour, one teaspoon of salt, one teaspoonful baking powder, -blanch and pulverize one-half pound of almonds; -mix the almonds with the flour ingredients and work in -one-half cup of butter and lard mixed. Mix with ice -water as in making pastry; cut in the shapes you wish -and bake in a hot oven.</p> - -<p class="right"><i>Mrs. E. G. R.</i></p> - -<h3>SCHAUM TORTE</h3> - -<p>Whites of six eggs, two cups of sugar; stir one-half -hour; one teaspoon vanilla, one tablespoon vinegar. -Bake in very moderate oven. Whip cream very stiff for -top or cut cake, put cream between layers.</p> - -<p class="right"><i>Mrs. F. C. Mock</i></p> - -<p><span class="pagenum" id="Page_86">[86]</span></p> - -<h3>POTATO TORTE</h3> - -<p>One and a half cups of sugar, nine to ten eggs, one cup -of potato flour, one-half a lemon; beat whites of eggs very -stiff.</p> - -<p class="right"><i>Mrs. F. C. Mock</i></p> - -<h3>DAINTY FINGERS</h3> - -<p>Beat together one-half a pound of sugar and one-half a -pound butter; add five eggs, the whites and yokes beaten -separately; one teaspoon of mace, one-half wine-glass -of brandy, and one-half pound flour. Stir well together -and drop in lady-finger pans for baking to a delicate -brown. When done and while warm fasten the fingers -together, painting with the white of an egg upon the flat -side.</p> - -<p class="right"><i>H. A. O.</i></p> - -<h3>OATMEAL COOKIES</h3> - -<p>Stir one cup of butter in one cup of sugar; add a beaten -egg, one teaspoon of salt. Stir in gradually two cups of -white flour, two cups of oatmeal, adding also one teaspoon -of soda dissolved in two tablespoons of milk. When you -have the dough well mixed, roll it thin, cut into shapes, -and bake in a moderate oven.</p> - -<p class="right"><i>Mrs. J. J. Asch</i></p> - -<h3>HONEY CAKES</h3> - -<p>One cup of honey, one cup sugar, four pieces of chocolate -grated, five eggs, one-half teaspoonful each of cloves, -allspice, and cinnamon. Thicken dough with three cups -of flour and three teaspoons of baking powder. Bake in -a moderate oven.</p> - -<p class="right"><i>Mrs. M. Wolff</i></p> - -<p><span class="pagenum" id="Page_87">[87]</span></p> - -<h3>CINNAMON DROPS</h3> - -<p>Stir one-half pound of brown sugar with two eggs till -well beaten; add one ounce of cinnamon, quarter teaspoon -of salt, and then flour very finely sifted; enough -flour to make the dough stand. Stir all thoroughly and -drop from a small spoon upon a pan which you have -dredged with flour. Bake a few minutes in a well-heated -oven.</p> - -<p class="right"><i>Mrs. A. Monheim</i></p> - -<h3>SUGAR COOKIES</h3> - -<p>One-half pound butter, one cup sugar, four cups flour, -four teaspoons baking powder, two eggs. Mix butter, -sugar, and the flour with baking powder, and add one -egg at a time. Beat two eggs, spread thinly on top of -cookies, and sprinkle with sugar and cinnamon.</p> - -<p class="right"><i>Mrs. L. S. Firetag</i></p> - -<h3>GINGER WAFERS</h3> - -<p>One-half cup of butter, one-half cup of sugar, one-half -cup molasses, one-half cup cold coffee, one teaspoonful -soda dissolved in a little water, one tablespoonful ginger, -flour enough to make a stiff dough. Roll out thin; bake -in quick oven.</p> - -<p class="right"><i>Mrs. A. Ottenheimer</i></p> - -<h3>WALNUT COOKIES</h3> - -<p>One cup of brown sugar, two eggs, one cup of chopped -walnuts, one cup of flour, one-half teaspoonful baking -powder. Drop with a teaspoon in a buttered pan.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<p><span class="pagenum" id="Page_88">[88]</span></p> - -<h3>MANDELHAUFCHEN</h3> - -<p>One-half pound almonds cut lengthwise, not blanched, -fifteen dates cut lengthwise (remove pits), whites of three -eggs beaten to snow, one cup powdered sugar, vanilla to -taste. Mix all well together. Bake in a moderate oven -on tins which have been well buttered, and cracker-dusted. -Drop dough with a teaspoon about one inch apart.</p> - -<p class="right"><i>A. G.</i></p> - -<h3>LEBKUCHEN</h3> - -<p>Four eggs, one large cup of granulated sugar; cream -well together. One-half pound almonds cut fine, not -blanched; one-half teaspoon each of cinnamon, cloves -and allspice; vanilla to taste, one-half pound citron cut -fine, one and one-half cup of flour, one-half teaspoon baking -powder. Bake in a moderate oven.</p> - -<p class="right"><i>A. G.</i></p> - -<h3>DATE AND ALMOND CAKES</h3> - -<p>One-half pound dates, one-half pound almonds cut -lengthwise, whites of four eggs, one cup of granulated -sugar. Beat whites of eggs very stiff, add sugar, dates, -and almonds. Grease pan with butter, sprinkle with -cracker dust, drop with teaspoon. Bake in a very slow -oven.</p> - -<p class="right"><i>Mrs. Langstadter</i></p> - -<h3>CITRON SQUARES</h3> - -<p>One-fourth pound raisins, one-half pound almonds, -one-half pound citron chopped fine; four whole eggs, one -large cup granulated sugar, ground allspice and cinnamon,<span class="pagenum" id="Page_89">[89]</span> -flour enough to make stiff batter. Beat eggs and -sugar together, add almonds, citron, raisins, spices, last -of all flour. Grease pan with butter, spread batter rather -thin, bake in slow oven. When finished and while hot -cut in diamond shape.</p> - -<p class="right"><i>Mrs. Langstadter</i></p> - -<h3>CHOCOLATE DROPS</h3> - -<p>Two cakes (one-half pound) sweet chocolate, whites of -four eggs, one-half pound almonds. Beat whites of eggs -very stiff, add chocolate (which has been grated) and -almonds chopped fine. Grease pan with butter, sprinkle -with cracker dust and drop with teaspoon. Bake in slow -oven.</p> - -<p class="right"><i>Mrs. Langstadter</i></p> - -<h3>COOKIES</h3> - -<p>Rub to a cream one-half pound sweet butter and one -glass sugar, add two eggs, one tablespoon whiskey, two -heaping tumblers flour, one-half teaspoon baking powder. -Mix well, and leave on ice over night. In the morning -roll out dough very thin, cut into shapes and place in buttered -tins. Brush the top of each with yolk of egg and -place a blanched almond in the centre. Bake light brown.</p> - -<p class="right"><i>Mrs. R. Paris</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_90">[90]</span> - -<h2 class="nobreak">ICINGS AND CAKE FILLINGS</h2> -</div> - -<h3>TUTTI-FRUTTI ICING</h3> - -<p>Boil one pound of sugar in a gill of water until the syrup -hairs. Take from the fire, add slowly the beaten whites -of two eggs; beat all together, adding also one-half pound -of blanched chopped almonds, quarter of a pound of fine -raisins swelled in hot water, and quarter of a pound of -citron cut in little pieces.</p> - -<p class="right"><i>Mrs. J. I. Jonas</i></p> - -<h3>MAPLE FILLING</h3> - -<p>Boil a cup of maple syrup until it threads from the -spoon. Then beat until cool, beating in the white of an -egg.</p> - -<h3>NUT FILLING</h3> - -<p>Boil together one cup of water and one cup of sugar -until it makes a heavy thread. Take from the fire and -add little by little and with constant stirring the whites of -two eggs. Beat till cool, stirring in one cup of chopped -nuts, walnuts, hickory, or mixed nuts.</p> - -<p class="right"><i>Mrs. A. M. Soloman</i></p> - -<h3>CARAMEL FILLING</h3> - -<p>Mix two cups of heavy brown sugar with three-fourths -cup of butter, then add one-half cup of cream. Boil until -it becomes ropy, then add one tablespoonful vanilla. Put -the pan in cold water and stir until the filling thickens. -Spread between layers of cold cake.</p> - -<p class="right"><i>Mrs. Cohen</i></p> - -<p><span class="pagenum" id="Page_91">[91]</span></p> - -<h3>CHOCOLATE ICING</h3> - -<p>Mix the yolks of four eggs with one square of chocolate -grated, one tablespoonful of cream or milk, and one cup -sugar. Boil until it grows hard.</p> - -<p class="right"><i>Mrs. N. Greenabaum</i></p> - -<h3>CLEAR ICING</h3> - -<p>Stir together one-half pound of powdered sugar, the -whites of two eggs, then add the juice of one-half a -lemon. Stir till clear; use at once.</p> - -<p class="right"><i>Mrs. A. J. F.</i></p> - -<h3>SOUR-CREAM FILLING</h3> - -<p>Add the white of one egg to a cup of thick sour cream; -to keep the cream from turning to butter while whipping. -Whip, sweeten to taste, and flavor with vanilla, spread -upon cool layers of cake. Chopped nuts, as butternuts, -pecans, or hickory, are nice mixed with the filling.</p> - -<p class="right"><i>Mrs. Hyman</i></p> - -<h3>LEMON FILLING</h3> - -<p>Yolk of one egg, small cup of sugar, rind and juice of -one lemon, half cup of shredded cocoanut, a little milk. -Boil about ten minutes, stirring constantly. Spread between -layers after it has cooled.</p> - -<p class="right"><i>R. L. S.</i></p> - -<h3>FILLING FOR ORANGE SHORTCAKE</h3> - -<p>Peel and seed two large oranges and chop fine; add one-half -peeled lemon, one cup sugar. Spread between layers -of shortcake while it is hot.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_92">[92]</span> - -<h2 class="nobreak">ICES</h2> -</div> - -<h3>FROZEN LADY-FINGER PUDDING</h3> - -<p>Beat together three heaping tablespoonfuls of granulated -sugar and yolks of six eggs. When beaten to a froth -beat in one pint of cream, add one dozen lady-fingers cut -in pieces half an inch long sprinkled with or dipped rapidly -in some wine like sherry. When all are stirred together -put in a mould, cover tight, and freeze.</p> - -<p class="right"><i>Mrs. Sondheim</i></p> - -<h3>PEACH CUSTARD FROZEN</h3> - -<p>In a double boiler heat one and one-half quarts of rich -milk; when hot stir in one and one-half cups of sugar, -the beaten yolks of six eggs. When the custard thickens, -set aside to cool. From a quart of fine ripe peaches take -the skins and stones; crush with sugar to sweeten to your -taste, stir into the cool custard and freeze.</p> - -<p class="right"><i>Miss Edna Asch</i></p> - -<h3>BURNED-ALMOND ICE-CREAM</h3> - -<p>Sweeten to your taste a custard of four eggs and one -pint of milk. Take half a pound of blanched almonds -and brown them in a saucepan with six tablespoons of -sugar. Pound to a paste, and add little by little one -quart of cream. Mix with the custard and put in a freezer. -After it is frozen pack in a mould or serve without moulding.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<p><span class="pagenum" id="Page_93">[93]</span></p> - -<h3>CHOCOLATE PARFAIT</h3> - -<p>Add one cup of thick boiled chocolate and half a cup -of sugar to one quart of thick cream. Whip to a froth, -pour into a mould, and freeze.</p> - -<p class="right"><i>Mrs. W. Reinstein</i></p> - -<h3>CAFÉ FRAPPÉ</h3> - -<p>Strain a quart of strong black coffee into one quart of -cream, sweetened to taste, and freeze half stiff. Serve in -glasses with a tablespoon of whipped cream on each glass.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>BISCUIT GLACÉ</h3> - -<p>One-half pint cream, whipped, six eggs; beat whites -to a stiff froth; five scant tablespoons sugar boiled in -same amount of water slowly for twenty-five minutes. -Stir hot syrup into stiff froth, then beat yolks well and -mix; then boil in double boiler for ten minutes, stirring -all the time, and doing the same while cooling by placing -pot in basin of cold water. When cool add one teaspoon -of vanilla, mix with cream; place in freezer and pack with -salt and ice. Let stand from five to six hours before -serving.</p> - -<p class="right"><i>Mrs. Shipley</i></p> - -<h3>CREAMED ICE</h3> - -<p>One pint cream whipped, one pint milk boiled with a -pinch Irish moss and one cup of sugar. Let this stand -until cold, then strain and mix together and freeze; flavor -with one teaspoon vanilla. Freeze slowly at first.</p> - -<p class="right"><i>Mrs. R. L. Dannenberg</i></p> - -<p><span class="pagenum" id="Page_94">[94]</span></p> - -<h3>CHOCOLATE ICE-CREAM</h3> - -<p>Add four ounces of grated chocolate to one cupful of -sweet milk. Mix it thoroughly with a quart of thick -sweet cream. Flavor with vanilla; sweeten with a cupful -of sugar. Beat again and freeze.</p> - -<p class="right"><i>Mrs. M. Cohen</i></p> - -<h3>MOCHA BISQUE</h3> - -<p>One pint of cream whipped to a stiff froth, add yolks of -two eggs and half a cup of powdered sugar, flavor with -one tablespoon mocha essence. Mix into the above grated -macaroons. Sprinkle a few grated macaroons into the -bottom of a buttered melon mould, and freeze.</p> - -<h3>MAPLE MOUSSE</h3> - -<p>One cup maple syrup, yolks of two eggs beaten. Boil -eggs and syrup together and stand over night. Beat one-half -pint cream with whites of two eggs, add to cold mixture -and pack in ice and salt for four hours. Chopped -nuts may be added.</p> - -<p class="right"><i>R. L. S.</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_95">[95]</span> - -<h2 class="nobreak">PICKLES, PRESERVES, ETC.</h2> -</div> - -<h3>MUSTARD PICKLES</h3> - -<p>For six gallons: one hundred large pickles, cut two -hundred small ones, three heads cauliflower, one peck -white onions peeled, two quarts beans, one-half dozen -corn, two red peppers; put each in salt water over night -separately; dry all, put in layers. Two pounds best mustard, -four ounces mixed spices, two gallons vinegar; let -boil twenty minutes with spices and pour over the vegetables. -Next morning pour over a little salad oil and -cover with cloth and cover.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>CHILI SAUCE</h3> - -<p>Thirty large ripe tomatoes peeled and cut, ten onions -cut, six red peppers, seven tablespoons sugar, three tablespoons -salt, ten cups of vinegar. Boil two hours.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>INDIAN CHUTNEY</h3> - -<p>Put together two quarts of chopped apples, two quarts -of green tomatoes, one pound of raisins, three cups brown -sugar, one cup lemon juice, one small onion chopped, -three cups vinegar, one-half a cup salt, one teaspoon -cayenne, one tablespoon ginger. Mix and let stand in an -earthen dish over night; next morning boil till tender.</p> - -<p class="right"><i>Mrs. Freeman</i></p> - -<p><span class="pagenum" id="Page_96">[96]</span></p> - -<h3>CHOW-CHOW PICKLES</h3> - -<p>Have four large cabbage-heads, one peck of green tomatoes, -one quart of onions, one dozen cucumbers, and -three green peppers. Chop fine, mix in two handfuls of -salt, tie in a strong cheesecloth bag, and drain over night; -next morning add one ounce of celery seed, one ounce of -mustard seed, half a box of mustard, one pound of sugar. -Put in a preserving-kettle, cover with cider vinegar, put -over fire, and cook slowly till the pickles are tender, but -not till they lose form. If needed, add more vinegar while -cooking.</p> - -<p class="right"><i>Mrs. I. Lesser</i></p> - -<h3>SWEET BEET PICKLES</h3> - -<p>Cook the beets till tender, slip off the skins, and cut -into slices; place in glass jars, fill up with spiced syrup -boiling hot, and seal.</p> - -<p class="right"><i>Mrs. Silverman</i></p> - -<h3>CITRON-MELON PRESERVES</h3> - -<p>Peel and slice the melon thin or in small quarters and -remove the seeds. To every pound of citron allow one -pound of sugar and one-fourth of a pound of ginger-root. -Put the melon in water enough to cover; add to this two -teaspoons of soda, boil until tender, set to cool. When -cold soak in a strong alum water one hour. Make a syrup -of one pint of water and two pounds of sugar. Beat the -white of one egg to a stiff froth; add this to the sugar and -water, stir, let boil, and skim off the egg. As the egg -clears the sugar and water, add the ginger-root and melon -and cook in this syrup till clear. Put in glass jars (not -too full) and cover with the syrup.</p> - -<p class="right"><i>Mrs. I. J. Gordon</i></p> - -<p><span class="pagenum" id="Page_97">[97]</span></p> - -<h3>TOMATO CATSUP</h3> - -<p>Wipe with a damp cloth and core one bushel of ripe -tomatoes. Place over the fire with three pints of water, -two handfuls of peach leaves, and one dozen onions cut -fine. Boil two hours. Strain; add one-half gallon of -vinegar, two ounces each of ground allspice, black pepper, -and mustard, one ounce of ground cloves, two grated nutmegs, -two pounds brown sugar, and one pint of salt. -Boil two hours longer, stirring all the time. Bottle when -cold.</p> - -<p class="right"><i>Mrs. J. T. Asch</i></p> - -<h3>CRANBERRY CATSUP</h3> - -<p>Cook together ten pounds of berries, one quart of vinegar, -five pounds of brown sugar, three tablespoons of cinnamon, -two of allspice, one tablespoon each of salt and -cloves, and one-fourth of a teaspoon of cayenne. Boil -slowly till thick, then strain and bottle.</p> - -<p class="right"><i>Mrs. M. S.</i></p> - -<h3>CUCUMBER CATSUP</h3> - -<p>Peel and chop three dozen cucumbers and half as many -onions very fine, add one teacup of mustard seed a quarter -of a teacup of black pepper, and one ounce each of -cloves and allspice. Mix well and cover with vinegar.</p> - -<p class="right"><i>Mrs. A. Rosenthal</i></p> - -<h3>PICKLED CAULIFLOWER</h3> - -<p>Wash, soak, and take off the leaves of the cauliflower. -Break the flowers into small twigs. Parboil the twigs in -brine, drain, lay in a crock, and pour over boiling spiced -vinegar.</p> - -<p class="right"><i>Mrs. Kaufman</i></p> - -<p><span class="pagenum" id="Page_98">[98]</span></p> - -<h3>BRANDIED CHERRIES</h3> - -<p>Have perfectly ripe and sound sweet cherries. Keep -stems by cutting short. Drop the cherries a few at a -time in a boiling syrup made of one pint of water and -one-half pound of sugar. When they have boiled three -to five minutes, lift out and lay on plates; allow to cool -and dry as they cool. They should be perfect in form. -Make a second syrup twice as sweet as the first; use a -pound of sugar to a pint of water. When syrup boils -clear, set aside to cool. Carefully pack the cherries in -glass jars. To the cool second syrup add the same amount -of the best brandy. Pour the mixed syrup and brandy -over the cherries in the jars, seal, set in cool fruit-closet. -Other fruits may be brandied by this recipe.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>MIXED MARMALADE</h3> - -<p>Crush two and one-half pounds of currants and pitted -cherries, add two pounds of seeded raisins, the yellow -peel of four oranges chopped fine, and three pounds of -sugar. Cook gently till the fruit is a marmalade, adding -a little water if needed; add the juice of the oranges just -before the marmalade is ready to leave the stove. Cook -ten minutes after putting in the juice.</p> - -<p class="right"><i>Miss E. Asch</i></p> - -<h3>CRANBERRY JELLY</h3> - -<p>Two quarts cranberries. Soak over night, then take -water to cover; boil and strain; to each pint of juice one -pound of sugar, let boil down, put in wet moulds, and -let stand twenty-four hours.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<p><span class="pagenum" id="Page_99">[99]</span></p> - -<h3>SPICED PEARS</h3> - -<p>Take two teaspoons of whole cloves, one tablespoon of -allspice, one tablespoon of cinnamon. Crush them slightly -and boil one minute in a quart of vinegar and a pint of -sugar mixed. Take a fine variety of pear, halve, take -out seeds, boil in water until tender, finish the cooking -in the spiced syrup, cooking not too soft. Place in small -stone jars and cover well with syrup. Tie a cover over -the jar. Spiced peaches are made the same, except do -not cook first in water. The syrup will cook them sufficiently.</p> - -<p class="right"><i>Mrs. B. B. L.</i></p> - -<h3>BOILED CHESTNUTS WITH PRUNES</h3> - -<p>Scald the chestnuts. Heat a little goose-grease, put in -the chestnuts with a few prunes and an onion, a little -cinnamon, considerable water, and let boil until tender, -then stir in a little sugar, flour, and vinegar, and let boil.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>TUTTI-FRUTTI</h3> - -<p>One quart best alcohol, equal amount fruit and sugar; -that is, one pineapple cut in small pieces, four large -oranges, four lemons (both peeled). These cut into slices -or small pieces; weigh, and the same amount of sugar, -add alcohol. Uncooked other fruits, such as strawberries, -cherries (pitted), plums, apricots, peaches, may be added; -always use as much fruit as sugar. Put in a large stone -jar. Mix as different fruits are added. By Christmas it -will be fine. This is fine added to grape-fruit during the -winter, and as a rich dessert served over ice-cream.</p> - -<p class="right"><i>E. L.</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_100">[100]</span> - -<h2 class="nobreak">SANDWICHES</h2> -</div> - -<h3>CREAM CHEESE AND RIPE OLIVES</h3> - -<p>Stone and chop the olives fine and beat in with a little -cream or Neufchâtel cheese, adding sweet cream to moisten -and salt and paprika to season. Green olives or pimentoes -may be used in the same way. Spread on slices of whole-wheat -or brown bread and press together.</p> - -<h3>NUT-AND-CHEESE SANDWICHES</h3> - -<p>Mix with a half roll cream or Neufchâtel cheese a quarter -cup chopped or pounded nuts. Add salt and pepper to -season and spread.</p> - -<h3>CREAM CHEESE, CURRANT JELLY, AND NUTS</h3> - -<p>Blend cream cheese with a spoonful currant jelly and -spread one slice of bread with this. Spread a second slice with -chopped nuts, and press together.</p> - -<h3>OTHER CREAM CHEESE COMBINATIONS</h3> - -<p>Among those frequently noticed and used are cream -cheese and crisp lettuce leaves, cream cheese and sliced -tomatoes, cheese and chopped dates or figs, cheese and -chopped spinach, seasoned with lemon juice and mayonnaise, -cheese and the yolks of hard-boiled eggs rubbed -through a sieve, cheese and sliced cucumber, cheese and -minced preserved pineapple, cheese and preserved ginger.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<p><span class="pagenum" id="Page_101">[101]</span></p> - -<h3>PRESERVED-GINGER SANDWICHES</h3> - -<p>Chop preserved ginger very fine, moisten with some of -the syrup of cream to a consistency for spreading and put -between small rounds of bread.</p> - -<h3>EGG SANDWICHES</h3> - -<p>Remove the yolks of two hard-boiled eggs and rub -smooth. Season with a little salt, paprika, mustard, and -lemon juice or vinegar to stiffen. Mayonnaise is still better. -Add the chopped whites and spread between slices -of buttered bread.</p> - -<h3>TONGUE-AND-TOMATO SANDWICHES</h3> - -<p>Cut tongue in delicate slices, or mince fine, and place with -thin slices of raw tomato seasoned with salt and pepper, between -thin rounds of buttered bread.</p> - -<h3>OYSTER SANDWICHES</h3> - -<p>Cook the oysters in their liquor about two minutes, stir -into a stiff mayonnaise and spread between slices of sandwich -bread. Another way to make these hearty yet dainty -sandwiches is to fry large oysters, placing one between -bread slices.</p> - -<h3>SANDWICH À LA MARS</h3> - -<p>Take equal quantities of almonds and walnuts and -chop them fine. Moisten with a little French dressing, -then spread on thin slices of buttered bread. Add a crisp -leaf of lettuce to each slice, cover with the other buttered -slice, press together gently, trim off the brown crust and -cut diagonally in two.</p> - -<p class="right"><i>Mrs. William Reinstein</i></p> - -<p><span class="pagenum" id="Page_102">[102]</span></p> - -<h3>CELERY SANDWICH</h3> - -<p>Chop and then pound to a paste the yolks of five hard-boiled -eggs, a small piece of butter, a little salt, a teaspoonful -of anchovy sauce, a teaspoonful of curry powder, a -teaspoonful of bread crumbs, and a tablespoonful of -French dressing. The paste should have the consistency -of butter. Spread it between thin slices of buttered bread, -placing a lettuce leaf in each sandwich. Trim and cut in -the usual manner.</p> - -<h3>FISH SANDWICHES</h3> - -<p>Any cooked fresh fish picked into bits, well seasoned -with salt and pepper and moistened with mayonnaise, -makes an excellent filling for a sandwich. A little chopped -pickle is also an addition.</p> - -<h3>NASTURTIUM SANDWICHES</h3> - -<p>These are dainty and appetizing. Cut your bread in -thin slices, and butter. Take nasturtium leaves or blossoms -that have been laid in cold water a few moments to -crisp, sprinkle with salt, bruise lightly with a wooden -spoon, and place between the slices of buttered bread.</p> - -<h3>LETTUCE SANDWICHES</h3> - -<p>An entire leaf of lettuce is seldom used nowadays in a -sandwich. Instead the leaf is cut into ribbons with scissors, -put between thin slices of white bread, well buttered, -and seasoned with mayonnaise, French dressing or salt -only as preferred. Lettuce should be crisp before using.</p> - -<p class="right"><i>Mrs. William Reinstein</i></p> - -<p><span class="pagenum" id="Page_103">[103]</span></p> - -<p>A delicious sandwich is made by creaming together -equal parts of American cheese and butter, seasoning it -well with paprika, spreading it on bread, and sprinkling -the layer with minced watercress.</p> - -<p>A tasty picnic sandwich is spread with cress, a few thin -slivers of Spanish onion, and a trace of horseradish for -zest. Carry these sandwiches in a box by themselves or -they will flavor the entire luncheon.</p> - -<p>For tasty sandwiches, rub the green part of Roquefort -cheese to a cream with butter; add salt and a dash of -paprika, moisten with olive oil and spread between very -thin slices of bread. Serve on lettuce leaves.</p> - -<p>Cold-lamb sandwiches—very thin slices of the meat -nicely salted between thin slices of bread—are appetizing -for a picnic luncheon. If a glass of currant jelly goes -along they will be more popular, however.</p> - -<p>Cucumber, green pepper, and lettuce minced and moistened -with mayonnaise make a delicious sandwich filling.</p> - -<p>Cream cheese and sliced olives moistened with mayonnaise -are an excellent filling for thin-brown-bread sandwiches.</p> - -<p class="right"><i>Mrs. William Reinstein</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_104">[104]</span> - -<h2 class="nobreak">BEVERAGES</h2> -</div> - -<h3>GRAPE WINE</h3> - -<p>Pick grapes from stems, wash, and put through sieve. -Then take pulps and skins, pour on as much water as you -wish wine, and let stand a few days to ferment; then -strain. Pour this water on juice and let stand ten to -twelve days to work. Then remove the foam. Take to -one gallon two pounds sugar. Place in jug and let ferment.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>CHERRY SYRUP</h3> - -<p>Have ripe, juicy, acid cherries; stone them and pound -and break one-eighth of the stones. Cook all together -until cherries are soft and juice free. Squeeze through a -bag. To every pint of juice add one heaping cup of sugar; -let boil fifteen minutes. Put in bottles or jars; seal for -use. Keep in a cool place.</p> - -<p class="right"><i>Mrs. P. Levy</i></p> - -<h3>CIDER CUP</h3> - -<p>One quart of cider, two bottles of soda water, one bottle -of lemonade, one heaping tablespoonful of granulated -sugar, a sprig of mint, and two inches of cucumber. Cut -the cucumber into slices without peeling it. Place it in a -pitcher with the sugar, cider, and mint. Allow it to stand, -on ice if possible, for two hours. Then add the lemonade -and soda water and a few pieces of ice, removing the mint.</p> - -<p class="right"><i>H. J. S.</i></p> - -<p><span class="pagenum" id="Page_105">[105]</span></p> - -<h3>CIDER CUP</h3> - -<p>Have in a pitcher cracked ice. Over the ice pour a -quart of sweet cider and a bottle of club soda; drop in a -few pieces of mint, and, if you have them, a few thin slices -of such fruits as bananas, apples, pears, etc. Serve at -once.</p> - -<p class="right"><i>Mrs. E. O. G.</i></p> - -<h3>EGG-NOG</h3> - -<p>Beat the yolk of one egg very light; add one wine-glass -of whiskey drop by drop until the egg is cooked; next put -in one tablespoonful of rum, one glass of rich milk or -cream, and last the white of the egg beaten to a stiff froth. -Nutmeg to taste.</p> - -<p class="right"><i>Mrs. H. J. Sower</i></p> - -<h3>GINGER PUNCH</h3> - -<p>Chop one pound of ginger, then add two cups of sugar, -and one pint of water. Boil together fifteen minutes. -When cool add one cup of orange juice and strain. This -will flavor eight or ten cups of water.</p> - -<p class="right"><i>Mrs. A. Horwich</i></p> - -<h3>STRAWBERRY PUNCH</h3> - -<p>Stem one quart of ripe strawberries, crush them with -half a pint of raspberries, and strain the juice through a -sieve. Make a syrup with two cupfuls of sugar and one and -a half cupfuls of water. Mix with the juice and syrup a -large glass of port wine and keep on ice for several hours. -Serve in small glasses with lady-fingers.</p> - -<p class="right"><i>H. J. S.</i></p> - -<p><span class="pagenum" id="Page_106">[106]</span></p> - -<h3>MILK PUNCH</h3> - -<p>To a pint of new milk add two tablespoonfuls of sugar. -Stir and dissolve the sugar; lastly add two tablespoons of -wine.</p> - -<p class="right"><i>Mrs. M. Soloman</i></p> - -<h3>CURRANT WATER</h3> - -<p>One pound of ripe red currants, half a pound of lump -sugar, half a pound of granulated sugar, and six cupfuls -of water. Stalk and pick over the currants, then mash -them with a wooden spoon, adding as you do so one cupful -of water. Now put the fruit into a preserving-pan -with the granulated sugar. Stir it over the fire until it -begins to simmer, then rub it through a sieve. Put the -lump sugar into a saucepan with one and a half cupfuls of -boiling water; let the sugar dissolve slowly, then boil it -to a syrup; pour this onto the fruit juice, adding one and -a half pints more water. Serve cold.</p> - -<p class="right"><i>Mrs. Max Freid</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_107">[107]</span> - -<h2 class="nobreak">CANDY</h2> -</div> - -<h3>TAFFY</h3> - -<p>One cup molasses, one cup granulated sugar, piece of -butter size of an egg, teaspoon vinegar, pinch bi-carbonate -soda, peanuts, cocoanuts, or nuts of any kind may be -added to this. Boil molasses, sugar, butter, and vinegar -together until same cracks in cold water. When nearly finished, -add soda and nuts; pour in buttered pan.</p> - -<p class="right"><i>E. L.</i></p> - -<h3>BUTTER TAFFY</h3> - -<p>Two cups of white sugar, three-fourths cup of vinegar -(not too strong), three-fourths cup of butter. Boil until -brittle; pour into buttered pan.</p> - -<p class="right"><i>Miss Ray Mayer</i></p> - -<h3>CHOCOLATE CREAMS</h3> - -<p>Dip plain creams shaped from fondant into melted -sweet chocolate and they become chocolate creams. This -dipping must be done quickly. Nothing is better for -holding the creams while dipping than a long hat-pin. -Place on oiled paper to harden.</p> - -<p class="right"><i>Mrs. H. Goodman</i></p> - -<h3>RAW FONDANT</h3> - -<p>The white of one egg, add an equal quantity of ice -water (this may be exactly ascertained if the white of -egg is first measured in a glass); one teaspoon of extract. -Beat until the mixture is light, then add gradually one -pound or more of confectioner’s XXX sugar. Work with -a spoon until smooth and firm.</p> - -<p class="right"><i>Mrs. Hirschberg</i></p> - -<p><span class="pagenum" id="Page_108">[108]</span></p> - -<h3>COOKED FONDANT</h3> - -<p>Place over the fire four cups of XXX sugar, one cup of -water. Stir with a wooden spatula until the sugar is dissolved—no -longer. Boil ten minutes or until it threads. -Remove saucepan. Test the fondant by rubbing a little -between the fingers. If it balls, turn into a bowl. When -partly cooked, add flavoring; then beat until stiff enough -to knead with the hands like bread. The fondant may be -shaped into balls, squares, or any form. A little experience -will enable one to do this readily. If vegetable -colorings, which are harmless, be used, the French candies -may be more perfectly imitated. For flavoring use extracts -or fruit juice.</p> - -<p class="right"><i>Mrs. M. Soloman</i></p> - -<h3>NOUGAT</h3> - -<p>To make the most delectable of candies, melt over the -fire in a porcelain-lined dish one pound of fine white sugar -with two tablespoons of water. Have ready one-half a -pound of almonds blanched and chopped. When the -syrup begins to turn yellow, add the nuts. Stir for five -minutes; add a little grated lemon peel and pour at once -into a well-oiled flat pan. When partly cooled, mark with -a greased knife into bars.</p> - -<p class="right"><i>Mrs. J. H. Sower</i></p> - -<h3>PEANUT CANDY</h3> - -<p>Melt slowly in a saucepan one pound of heavy wet -brown sugar; add no water. Shell one quart of freshly -roasted peanuts and chop them a little. When the sugar -is cooked to a thick syrup, shake a little salt over the peanuts, -and stir them in. Pour in shallow buttered tins, and -let cool.</p> - -<p class="right"><i>Mrs. A. Cohen</i></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_109">[109]</span></p> - -<h2 class="nobreak">MENUS</h2> -</div> - -<h3>MENUS FOR DINNER</h3> - -<p class="center"><span class="smcap">Grape-Fruit<span class="gap"> Relishes</span><br /> -Cream of Asparagus Soup<br /> -Baked Bluefish—Sauce Hollandaise<br /> -Roman Punch<br /> -Turkey—Cranberry Jelly<br /> -Potatoes <span class="gap"> Spinach</span><br /> -Lettuce Salad<br /> -Charlotte Glacé <span class="gap"> Cakes</span><br /> -Fruits <span class="gap"> Black Coffee</span></span></p> - -<p class="centerright"><i>E. F. S.</i></p> - -<p class="center"><span class="smcap">Oysters on Half Shell<br /> -Salted Almonds <span class="gap"> Olives</span><br /> -Bouillon en Tasse<br /> -Stuffed Tomatoes on Lettuce Leaves<br /> -Dressed Squab<br /> -Potatoes Parisienne <span class="gap"> Cauliflower</span><br /> -Asparagus—Mayonnaise<br /> -Nuts     Small Cakes     Ices     Fruits<br /> -Black Coffee <span class="gap"> Claret or White Wine</span></span></p> - -<p class="centerright"><i>Mrs. H. J. S.</i></p> - -<p><span class="pagenum" id="Page_110">[110]</span></p> - -<p class="center"><span class="smcap">Hors-d’Œuvre<br /> -Radishes     Olives     Celery     Sauterne<br /> -Fish Timbales <span class="gap"> Potato Balls</span> <span class="gap"> Claret</span><br /> -Sweetbreads with Mushrooms<br /> -Filet De Bœuf<br /> -Petit Pois <span class="gap"> Lettuce Salad</span><br /> -Nesselrode Pudding<br /> -Fruits<br /> -Coffee <span class="gap"> Toasted Crackers</span> <span class="gap"> Fromage</span></span></p> - -<p class="centerright"><i>Mrs. H. Siegel</i></p> - -<h3>MENUS FOR LUNCH</h3> - -<p class="center"><span class="smcap">Lamb Chops <span class="gap"> Baked Potatoes</span><br /> -Salad <span class="gap"> Cheese</span> <span class="gap"> Crackers</span><br /> -Nut Cake <span class="gap"> Tea</span></span></p> - -<p class="centerright"><i>E. F. S.</i></p> - -<p class="center"><span class="smcap">Fried Fish <span class="gap"> Potato Balls</span> <span class="gap"> Omelet</span><br /> -Fruit Cake, Jelly, or Jam<br /> -Tea or Coffee</span></p> - -<p class="centerright"><i>E. F. S.</i></p> - -<p class="center"><span class="smcap">Cold Meats or Poultry<br /> -Pickles <span class="gap"> Fried Potatoes</span><br /> -Preserves <span class="gap"> Cookies</span><br /> -Tea or Coffee</span></p> - -<p class="centerright"><i>E. F. S.</i></p> - -<p><span class="pagenum" id="Page_111">[111]</span></p> - -<h3>BREAKFAST MENUS</h3> - -<p class="center"><span class="smcap">Fruit<br /> -Oatmeal <span class="gap"> Boiled Eggs</span><br /> -Bread <span class="gap"> Butter</span> <span class="gap"> Coffee</span></span></p> - -<p class="centerright"><i>Mrs. Joe N.</i></p> - -<p class="center"><span class="smcap">Fruit <span class="gap"> Omelet</span><br /> -Rolls <span class="gap"> Butter</span> <span class="gap"> Coffee</span></span></p> - -<p class="centerright"><i>Mrs. Joe N.</i></p> - -<p class="center"><span class="smcap">Fruits<br /> -Hot Cakes <span class="gap"> Fried Fish</span> <span class="gap"> Toast</span><br /> -Coffee</span></p> - -<p class="centerright"><i>Mrs. Joe N.</i></p> - -<h3>MENUS FOR RESTRICTED WHIST</h3> - -<p class="center"><span class="smcap">Cream Cheese on Lettuce Leaves<br /> -French Rolls <span class="gap"> Butter Balls</span><br /> -Fruit Cake <span class="gap"> Coffee</span></span></p> - -<p class="centerright"><i>H. I. S.</i></p> - -<p class="center"><span class="smcap">Tongue Sandwiches <span class="gap"> Olives</span><br /> -Fancy Cakes <span class="gap"> Coffee</span></span></p> - -<p class="centerright"><i>H.I.S.</i></p> - -<p class="center"><span class="smcap">Lobster à la Newburg in Ramequins<br /> -Hard-boiled Eggs Served in Lettuce Nest<br /> -Cheese Straws <span class="gap"> Salted Almonds</span><br /> -Orange Layer Cake <span class="gap"> Coffee</span></span></p> - -<p class="centerright"><i>H. I. S.</i></p> - -<span class="pagenum" id="Page_112">[112]</span> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_113">[113]</span> - -<h2 class="nobreak">HOUSEHOLD HINTS</h2> -</div> - -<h3>ITEMS OF INTEREST AND VALUE</h3> - -<p>There is nothing like spring sunshine for bringing -out scratches and blemishes on the furniture and -marks of wear and tear on carpets and upholstery. -Possibly the housekeeper’s eye is quickened by the -approach of housecleaning paraphernalia, but certain -it is that the room that has worn a respectable air -through the winter with the first ardent glance of old -Sol will suddenly reveal no end of defects. For restoring -furniture there are several excellent preparations -to be found in the market, and nearly every -housekeeper has her own preference among them. -With one of the good oil polishes, a soft cloth, and -plenty of what is popularly known as “elbow-grease,” -very obstinate scratches will disappear. A vigorous -rubbing with a clean flannel cloth should follow the -application of the preparation in all cases.</p> - -<p>A mixture of oil and turpentine is the best of restoratives -for wood that has become grimy and dull. -The usual formula is three parts of paraffine oil to -one part of turpentine. Be sure that all dust is removed -before the work begins. Moisten a flannel<span class="pagenum" id="Page_114">[114]</span> -cloth in the mixture, and apply it to all parts of the -wood. In obstinate cases let the preparation remain -on the wood for a time then dust with rottenstone, -moisten again with oil and rub quickly after the oil -is applied. Do not let the rottenstone become dry, or -it will still further blemish the wood. When the work -with the rottenstone and oil is over, follow it up with -rubbings with a clean, soft cloth and then with a polishing -with the oil and turpentine described above. There -is no objection to mixing the rottenstone and oil in a -dish before the work begins.</p> - -<p>To clean furniture that may have come from the -second-hand store or store-room, where it has been -badly soiled, make a mixture of beeswax and kitchen -soap—an ounce of the wax to a quarter of a pound -of the soap. Dissolve the two together over the fire -and then stir in half an ounce of sal-soda. Stir the -mixture until it is cold and then mix with it an equal -part of turpentine. A little of this on a soft cloth -will work wonders with old furniture.</p> - -<p>The dark fumed oak of the Mission and other popular -furniture shapes sometimes gets marred below -its stain. In such cases common oil paints sold to -amateurs for 10 cents and 5 cents a tube may be rung -into service. Burnt umber and lampblack will give -the fumed-oak shade. Drop the umber in a saucer -and mix to the desired shade with lampblack, thinning -with linseed oil. Burnt sienna and lampblack toned -with yellow ochre will give mahogany color. Burnt -sienna, burnt umber, lampblack, and yellow ochre -mixed in the right proportions give black-walnut<span class="pagenum" id="Page_115">[115]</span> -tone. Burnt sienna is about the color of cherry. Raw -umber will answer for most light woods such as ash, -oak, and maple. Use brush or cloth in putting on -the colors, according to convenience.</p> - -<hr class="tb" /> - -<p>Natural finished willow furniture may be cleaned -with soapsuds in which borax has been dissolved. -It should be applied with a scrubbing-brush. The -pieces should be dried very speedily in the sun. Before -the cleaning with water begins, the piece should -be thoroughly dusted. This rule holds good with -any article at all that is being washed. All loose dust -should be shaken or brushed off or out before water -is applied.</p> - -<hr class="tb" /> - -<p>Natural wood should be freed from all loose dust before -cleaning and then may be wiped off with a woollen -cloth moistened with oil and turpentine or with wood -alcohol. This treatment should be followed by a -rubbing with a dry woollen cloth to bring out the polish. -A woman who found several dents in the hardwood -of her dining-room wainscoting restored it by laying -over each dent a thick pad of wet brown paper, a wet -cloth folded several times over that, and then applying -a hot iron over all. When the pad was about dry -it was removed, and if the place still showed a mar -the treatment was repeated.</p> - -<hr class="tb" /> - -<p>One housekeeper who is successful in keeping her -furniture in polish washes the varnished-wood frames -twice a year with potato water and then rubs them<span class="pagenum" id="Page_116">[116]</span> -dry and bright with woollen cloths. The piano receives -the same treatment. The potato water is prepared -by soaking uncooked potatoes sliced thin in -cold water for two or three hours and then straining -the water.</p> - -<hr class="tb" /> - -<p>An old housekeeper who has several choice Oriental -rugs, some of light color, sees to the cleaning of -them herself. They are first swept thoroughly on both -sides on the grass of the back yard. Then, if they -are light-colored, they are covered with cornstarch -which has a small mixture of prepared chalk, and are -left for several hours. At the end of that time they -are brushed free from the powder, shaken well and -beaten carefully. Dark ones are covered with hardwood -sawdust and left over night. The next day they -are swept with a stiff clean broom, and then wiped -off with a towel wrung out of hot water.</p> - -<hr class="tb" /> - -<p>The silver desk furnishings, vases, etc., will retain -their gloss with little extra cleaning if they are polished -with a piece of soft silk several times a week.</p> - -<hr class="tb" /> - -<p>Silver should always be thoroughly washed after -any cleansing powder or liquid is used on it.</p> - -<hr class="tb" /> - -<p>To clean copper kettles, rub the kettle with a cut -lemon dipped in powdered bath brick. When all -stains are removed, wash in warm soapy water; then -dry and polish with powdered bath brick and a soft -cloth.</p> - -<p><span class="pagenum" id="Page_117">[117]</span></p> - -<hr class="tb" /> - -<p>To polish brass trimmings, such as hinges, handles, -and other ornaments of furniture, without marring -the wood during the work requires that the polish shall -be beneficial to the wood as well as to the metal. A -mixture of half as much naphtha as paraffine oil and -enough powdered rottenstone to make a soft, thick -cream will accomplish the purpose. It should be -applied with wool and should be followed by a rubbing -with a soft cloth. Before polishing the last time -it is well to make an application of dry rottenstone -powder to remove all traces of the naphtha. Unless -this is done, the brass will tarnish soon.</p> - -<hr class="tb" /> - -<p>White wax packed with white silk or satin will -keep the material from yellowing. It is an old custom -to put away the wedding gown in this way.</p> - -<hr class="tb" /> - -<p>To take out a blood-stain, cover the spot with cold -raw starch, just wet enough to make a paste, and -leave it until it is dry.</p> - -<hr class="tb" /> - -<p>To remove wine-stains, spread the blemished fabric -over a bowl and pour boiling salt water through it from -a height.</p> - -<hr class="tb" /> - -<p>Machine oil should be washed out in cold water -before the article stained with it goes to the laundress.</p> - -<hr class="tb" /> - -<p>Javelle water is an antidote for iron rust.</p> - -<hr class="tb" /> - -<p>Valuable plaster casts are best cleaned by professional -plaster-workers. Small pieces that have become<span class="pagenum" id="Page_118">[118]</span> -soiled may be made more sightly by covering -them with whiting and fuller’s earth, wrapping them -in a cloth and leaving them for two or three days. -When the powder is brushed off much of the grime -will go with it.</p> - -<h3>TO PREVENT BREAKING GLASS</h3> - -<p>In opening a jar of fruit with a knife always insert -the blade between jar and rubber. Prying against -the thin edge of the cover bends it out of shape, perhaps -ruining it for future use, and is likely to break the -glass.</p> - -<h3>TO CUT PLATE GLASS</h3> - -<p>To cut a piece of plate glass it is thought a diamond-cutter -is necessary, but it is not. If the glass is not -very thick it can be cut with a pair of scissors, a large -pair being preferable. While cutting hold the glass -beneath half a foot or more of water, and it can be -readily cut any shape desired. A round piece of glass -has been cut out of a good-sized pane in just this -manner. The scissors do not have to be extra sharp.</p> - -<p class="right">“<i>Success.</i>”</p> - -<h3>TO REMOVE FRUIT-STAINS</h3> - -<p>Stained table linen follows the return of the fresh-fruit -season as surely “as night follows day.” For removing -such stains there is nothing more effective than the -sulphur bleach. Lay a spoonful of sulphur on a plate, -and sprinkle with a few drops of alcohol. Over this -place a tin funnel with the point upward. Touch a<span class="pagenum" id="Page_119">[119]</span> -lighted match to the alcohol; wet the stained linen, and -hold the spot over the opening in the point of the -funnel. The sulphur fumes will remove the most -obstinate stain, seldom requiring more than one application. -Rinse and wash the linen at once, to prevent -rotting the material.</p> - -<p class="right"><i>“Woman’s Home Companion” for September.</i></p> - -<h3>SICKLY PLANTS</h3> - -<p>Nitrate of soda will rapidly improve the appearance -of house plants that have become sickly. A piece -about the size of a marble is enough for a plant taking -a twelve-inch pot.</p> - -<h3>TO KILL INSECTS</h3> - -<p>A good solution to kill all insects is to take two -pounds of alum and dissolve it in three or four quarts -of boiling water; let it stand on the stove until the -alum is all melted, then apply it with a brush while -very hot to the wainscoting and floor and wherever -the vermin abound.</p> - -<p>It is also good to use on pantry shelves and bedsteads, -and is a sure cure for the pests of fleas that are apt to -swarm a closed house after a damp spell in the summer -time.</p> - -<h3>FINE DARNING</h3> - -<p>In darning a shirtwaist or other garment where it -is important that the place shall not be seen, do the -work without putting a piece under the hole and use -very fine thread. If the darning is done well, the spot<span class="pagenum" id="Page_120">[120]</span> -will be as strong as the fabric around it and when it -is ironed will be scarcely noticeable. The edges of -the material, of course, must be drawn together in their -original position. In mending any fabric, the direction -of the threads should follow, as much as possible, -the lines of the warp and woof. It is advisable sometimes -to ravel a thread from the fabric itself and use -it in darning. At other times, when silk is to be used, -it is well to split silk in order to have a flat thread -instead of a round one. It is an old-fashioned idea -worth remembering to use a hair in darning fine wool.</p> - -<h3>THE SAND-BAG AS A WARMER</h3> - -<p>A sand-bag as a warmer is said to be greatly superior -to a hot-water bottle, which many people prize -so highly. Get some clean, fine sand; dry it thoroughly; -make a bag about eight inches square of flannel, -fill it with dry sand, sew the opening carefully together, -and cover the bag with cotton or linen cloth. This -will prevent the sand from sifting out, and also enable -any one to heat the bag quickly by placing it in an oven -or on top of a stove. The sand holds the heat for a long -time.</p> - -<p class="right">“<i>Health.</i>”</p> - -<h3>USES FOR TURPENTINE</h3> - -<p>There are few housekeepers who are not familiar -with some of the numerous uses of turpentine, and -as its odor is clean and wholesome it has the advantage -over many remedies whose odors are offensive.</p> - -<p>Turpentine and soap will remove ink-stains from -linen.</p> - -<p><span class="pagenum" id="Page_121">[121]</span></p> - -<p>A few drops added to water in which clothes are boiled -will whiten them.</p> - -<p>It will exterminate roaches if sprinkled in their -haunts.</p> - -<p>Turpentine will remove wheel-grease, pitch, and tar.</p> - -<p>A few drops on a woollen cloth will clean tan shoes -nicely.</p> - -<p>Clean gilt frames with a cloth moistened in turpentine.</p> - -<p>Carpets can be cleaned and colors restored by going -over occasionally with a broom dipped in warm water -in which a little turpentine is added.</p> - -<p>An equal mixture of turpentine and linseed oil will -remove white marks from furniture caused by water.</p> - -<h3>THINGS TO AVOID</h3> - -<p>Avoid biting the thread; it is harmful to the teeth.</p> - -<p>Never leave matches where rats can get at them.</p> - -<p>To remove ink-stains from clothing, soak the spot -in sour milk.</p> - -<p>Salt and vinegar will be found excellent for scouring -copper kettles.</p> - -<p>Keep an oyster shell in your tea kettle to prevent -the forming of crust.</p> - -<p>Delicate glass can be safely washed in very hot water -if slipped in edgewise.</p> - -<p>Fill vases one-fourth full of sand to prevent them -from being knocked over and broken.</p> - -<p>A little powdered charcoal put in the sink occasionally -will keep it clean and free from odors.</p> - -<p><span class="pagenum" id="Page_122">[122]</span></p> - -<p>Rubbing chilblains thoroughly with paraffine oil -every night for a week is said to effect a cure.</p> - -<p>A little kerosene added to the water with which -you wash your windows will make them much brighter.</p> - -<p>A few drops of oil of lavender poured into a glass -of hot water and set in the sick-room will purify it -greatly.</p> - -<p>Soaking new brooms in strong hot salt water before -using them is said to toughen the bristles, making the -brooms more durable.</p> - -<h3>IN CASE OF FIRE</h3> - -<p>If smoke is seen pouring out from under a door, -do not rush and open that door. Remember that by -so doing you cause a draught which will fan smouldering -timbers into flame. Shut and keep shut all -doors and windows, or other air-channels.</p> - -<p>If you have not a hand pump or fire grenades handy, -collect as many pails or jugs of water as possible outside -the closed door of the room which is afire.</p> - -<p>Meantime, remember that smoke is almost as dangerous -to life as fire. A soaking-wet towel knotted -round the face and nostrils is an excellent rough-and-ready -protection against breathing smoke. So is a -wet sponge.</p> - -<p>Remember also that smoke rises. Therefore, it is -least thick near the floor. If the smoke be very thick, -crawl with your face close against the floor.</p> - -<p>The commonest cause of fire is the upsetting of -an oil lamp. Water will only spread the flames of<span class="pagenum" id="Page_123">[123]</span> -burning oil, but a hearth-rug will extinguish them -promptly, says “Home Chat.”</p> - -<p>Milk will also extinguish burning oil.</p> - -<p>Sand or earth or common salt are useful aids to fire-fighting. -The contents of an ordinary flower-pot will -stop the spread of the flames of oil.</p> - -<h3><span class="large">WOMAN</span></h3> - -<p>It takes a hundred men to make an encampment, -but one woman can make a home. I not only admire -woman as the most beautiful creature that was ever -created, but I reverence her as the redeeming glory of -humanity, the sanctuary of all the virtues, the pledge -of all perfect qualities of heart and head. It is not just -nor right to lay the sins of men at the feet of woman. -It is because women are so much better than men, that -their faults are considered greater. A man’s desire is -the foundation of his love, but a woman’s desire is born -of her love. The one thing in this world that is constant, -the one peak that arises above all clouds, the one -window in which the light forever burns, the one star -that darkness cannot quench, is woman’s love. It rises -to the greatest height, it sinks to the lowest depths, it -forgives the most injuries. It is perennial of life and -grows in every climate. Neither coldness nor neglect, -harshness nor cruelty, can extinguish it. A woman’s -love is the perfume of the heart. This is the real love -that subdues the earth; the love that has wrought all -miracles of art; that gives us music all the way from<span class="pagenum" id="Page_124">[124]</span> -the cradle song to the grand closing symphony that -bears the soul away on wings of fire. A love that is -greater than power, sweeter than life, and stronger than -death.—<i>Robert G. Ingersoll.</i></p> - -<h3>A WOMAN’S HOUSEWORK AS A PHYSICAL-CULTURE -SCHOOL</h3> - -<p>America possesses thousands of girls who find a -large part of their physical culture to perfection in -“helping mother,” and they are not blushing because -they do so. For them the vista of possibilities is long -and alluring.</p> - -<p>For the arms, fingers, and wrists, they find washing -and wiping dishes admirable; perhaps water helps -to make supple the joints, which is an advantage -that dish-washing has over the drying. However, -there is a fine elbow movement in the wiping, too.</p> - -<p>Bed-making is still taught in the homely physical -economics and cannot be too highly recommended. -With the folding of the counterpane and sheets, the -arms are stretched to their utmost, and while standing -erect, with chest thrown out, breathing is bound to -be correct.</p> - -<p>Shoulder, torso, and limbs are developed in mattress-lifting, -but it requires a strong woman to do this -easily; any hint of spinal affection is an embargo -on the exercise.</p> - -<p>Sweeping gives much the same motion as is used -in handling golf-clubs. For perfection of arms and -shoulders there is nothing better.</p> - -<p><span class="pagenum" id="Page_125">[125]</span>Scrubbing, like lawn tennis, is rather violent and -not to be attempted unless one is sure of the heart. -In the beginning it will be as severe on the knees as -is paddling a canoe, but so soon as one becomes familiar -with the work it affords a subtle satisfaction all -its own.</p> - -<p>Running up and down stairs when mother needs -anything is a first-class exercise; and an interesting -diversion, as well as an upper-arm developer, may -be found in egg-beating.</p> - -<p>Dusting should have a chapter by itself. First -you are down on all fours, then on tiptoe to see how -far the cloth will reach. The tiptoeing for calf-development -is superb.</p> - -<p>You twist yourself into all sorts of positions to get -at the corners of the carved furniture. You are on -one knee, then on the other. Every muscle, every -tendon is brought into service before you have finished.</p> - -<h3>KEEP YOUNG</h3> - -<p>A beautiful woman, who combines in her person a -greater number of charms than do most fascinating -women, gives her formula for keeping young and -handsome in spite of a life of constant study, hard -work, and comparatively no play: “Vigilance and -determination and perhaps a little self-sacrifice are -the price I pay for being considered a good-looking -woman,” she says.</p> - -<p>Remember, this beauty can act and is entitled to -be called a star of the first magnitude. “I am ever<span class="pagenum" id="Page_126">[126]</span> -on the alert and when I discover traces of fatigue or -any destroying symptoms, I set about at once to eradicate -them. During the theatrical season I don’t attempt -to be anything but a professional woman. I -don’t receive, nor do I go to other people’s houses. -I simply haven’t the time and I don’t make it.</p> - -<p>“My mode of life is very simple. As a rule I sleep -nine or ten hours out of the twenty-four, never less -than eight. I eat regularly and avoid everything that -will give me indigestion. You know that indigestion -is one of beauty’s most powerful foes, a greater enemy -than age, as great even as worry.</p> - -<p>“I walk every day, rain or shine, wear a short skirt -and low-heeled shoes. I keep the French heels for -the stage. I try not to worry, no matter what happens, -and never tire myself unnecessarily. My method -has no frills or isms; perhaps few women would care -to try it. As Turkish baths agree with me, I am -devoted to them, and I consider a good complexion -cream as important, almost, as cold water.”</p> - -<p>On Sunday, she explained, she was not obliged -to go to the theatre. “Yet I do not spend that day -in idleness nor in receiving visitors. When one’s hair is -five feet long and very thick, it is not an easy task to -have it shampooed, so I am almost ashamed to confess -the entire day is quite given over to self-preservation.</p> - -<p>“How do I keep the same weight all the time? -Why, by vigilance, determination, and a good pair -of scales frequently consulted. If I gain a pound -I immediately stop drinking at meals and give up -sugar and sweets absolutely. Yes, even water is<span class="pagenum" id="Page_127">[127]</span> -tabooed. This all sounds very simple, but, of course, -it precludes much pleasure and relaxation.”</p> - -<p>There, mesdames, you have the beauty régime of -a woman who always pleases her public and who possesses -the love and admiration of countless friends. -She is no longer in her girlhood, yet gives not the -faintest indication of maturity. Her figure is slender -and svelte, a succession of soft curves, with not a bone -to disfigure its surface. Her skin is fresh and pink -as a small child’s and her hair shows vigorous health.</p> - -<p>While all women may not be beautiful, cleanliness -and fine grooming and an ordinary amount of exercise -will render them most attractive. Stout women should -bathe oftener than lean ones, but let them avoid the -use of hot water; it has a tendency to produce headache -with the full-blooded individual. Always follow -a warm bath with a dash of cold water—it contracts -the pores and inspires circulation. For persons with -weak nerves, sponging is better than tubbing or the -shock of the shower. Cold water must be used with -judgment.</p> - -<p>A hot foot bath accompanied by vigorous rubbing -is often beneficial in cases of insomnia. In bathing -be careful to “go beneath the upper layer of the skin, -get down to the underlying tissues,” and give them -the benefit of the friction. The mere exercise attendant -upon rubbing the body is salutary and helps in a great -measure to keep circulation at top notch.</p> - -<p>Laxity or downright laziness in home bathing is -one of the sins of the age, though one may not deny -that this century is the apotheosis of cleanliness as<span class="pagenum" id="Page_128">[128]</span> -compared to the methods adopted by the beauties of -long ago. A flick of the wash rag constituted their -daily ablution, and the weekly bath was looked upon -as a function.</p> - -<p>Lean persons should be wary of the Turkish bath, -while the victim of corpulency must avoid the Russian. -The Roman bath, in reality an oil bath, is productive -of flesh, therefore beneficial to badly nourished bodies. -Bathing should never be indulged in directly after -eating and never carried to the point of over-exertion.</p> - -<p>After a fatiguing day a woman can do nothing which -will more quickly restore tone to throbbing nerves, -rob strained, tense muscles of their aching weariness, -and refit her for the duties of housekeeper and hostess, -than to take some kind of aromatic bath or to follow -the ordinary warm bath by spraying the whole body -with eau de cologne.</p> - -<p>If the head aches, bathe the face in hot, perfumed -water, do it slowly, rubbing the forehead and temples -in a rotary motion and let the hot cloth linger -behind the ears and on the nape of the neck. This -treatment will do as much for you as an hour’s sleep.</p> - -<p>A salt rub is also a tonic and should be taken in the -morning, after a tepid bath; take a handful of damp -sea salt and rub it vigorously upon the body. Follow -this with a rapid sponging of the stinging spray.</p> - -<p>Oatmeal bags are pleasant and easily prepared. -At home you can make a dozen for the price of one. -They whiten the skin and give it a velvety softness, -besides imparting a delicate fragrance.</p> - -<p>Make the bags of cheesecloth, about four inches<span class="pagenum" id="Page_129">[129]</span> -square, and fill them loosely with the following mixture: -Five pounds of oatmeal, one pound of powdered -Florentine orris, one pound of almond meal and half a -pound of pure castile soap scraped to a powder. One -bag will be sufficient for a bath.</p> - -<h3>THE CARE OF THE HANDS</h3> - -<p>Many a woman who gives time and thought to the -art of pleasing, who bemoans natural shortcomings -or physical defects, is unconscious of the power and -fascination that a well-developed and well-cared-for -hand wields in a most subtle fashion. Very often -the soul speaks through the hand when a halting -tongue refuses speech. Conceal natural instincts as -you will, the hands ofttimes betray them. Hide them, -transform them, the hand, still true to nature, defies -your efforts.</p> - -<p>Lavater says: “The hand, whether in motion or -repose, has an expression of its own that is not to be -mistaken. When in perfect rest it shows what are -our traits of character; its flexions betray what are -our actions and our passions.” In all ages homage -has been paid to the hand, and its study was held in -honor by the wisest philosophers of ancient Greece. -Italy’s great poet Petrarch confessed that Laura’s -“beautiful hand made captive his heart.”</p> - -<p>To the student or one blessed with natural discernment, -the shape, texture, and color of the hand reveal -the secrets of the soul. Good blood and breeding -are to be discovered, and, though the poise of head<span class="pagenum" id="Page_130">[130]</span> -and grace of carriage be acquired, the contour of -wrist, palm, and finger remains obstinately natural.</p> - -<p>What the mind conceives the hands put into execution, -and what the heart wills the hand makes possible. -Upon the palm are found more or less indications -of the physical and mental attitudes of men—their -appetites, instincts, and ambitions. A narrow palm -suggests feeble temperament, lacking force of imagination, -while too broad a one denotes egotism and -sensuality. A nature capable of great enjoyment -and the possessor of a lively imagination develops a -supple and fairly generous expanse of palm; but the -hard, thick hand ofttimes lacks intelligence.</p> - -<p>Knotty fingers, when not the result of gout, indicate -originality; the smooth taper finger means love -of art and a predominance of sentiment over reason. -Square fingers denote method, and the spatulate show -ability, tact, and action. Very rare is the psychic -hand with its slim tapering fingers, its snowy texture -and wonderful softness. Well for the world that it -is uncommon, lacking as it does usefulness and industry.</p> - -<p>That the hands are capable of improvement, so far -as texture is concerned, is demonstrated by the secrets -of my lady’s boudoir. There are different exercises -for relaxing and contracting the muscles, which unite -in imparting suppleness and expression. Given over -to contact with everything that can spoil, soil, and -deform them, how shall one keep their beauty? Cleanliness -is the first and most important factor, and pure -castile soap is always reliable, but frequent washings -are unnecessary for softening the skin. The hands<span class="pagenum" id="Page_131">[131]</span> -should be washed only when necessary, in neither -very hot nor very cold water. Avoid all extremes of -temperature. Soft water is imperative, however, and -wheat, bran, or almond meal thrown in the basin will -be found beneficial; after which rub the skin with -almond oil, cold cream, or some simple lotion. There -is an old-fashioned but safe method of whitening the -hands. Take some horse chestnuts, peel, dry, and then -pound them in a mortar until they become a fine powder. -A pinch of this flour thrown into a pint of water and -stirred will make it white and milky, a delicious -substitute for soap on a cold day, when the skin is -apt to chap unless great care be given to drying -the hands.</p> - -<p>Milk is also marvelous for bleaching, but it is a -luxury not suited to all purses. Lemon juice may -be used to remove stains from the hands. Tomatoes -will produce the same effect. For a stubborn mark, -rub gently with a piece of fine toilet pumice; but beware -of injuring the texture of the skin.</p> - -<p>After a thorough cleansing comes the manicuring -of the nails, which with a little experience may be -accomplished at home with excellent results. The -flesh surrounding the nails should be pressed back -very gently to its proper place. Be careful not to tear -or bruise it, else a jagged appearance will result, necessitating -clipping, which always encourages growth. -An orange stick is a necessary adjunct to the toilet; by -its aid the nails can be probed and cleaned without -fear of injury. A white crescent at the base, a rosy -tint in the middle, and a white transparent border with<span class="pagenum" id="Page_132">[132]</span> -a polished (not too highly) surface are the marks of -well-cared-for nails.</p> - -<p>Do not have them too long, else they are liable to -break; curve on either side, with the deepest portion -projecting just far enough to protect the ball of the -finger. Do not scrape with pointed instruments of -steel. It takes a long time for a bruised surface to -resume normal conditions. Gloves, worn when unpleasant -work is necessary, should be loose. Before -putting them on it is a good idea to cover the hands -with a light layer of oil of sweet almonds or vaseline. -This prevents callous spots, and the process of softening -will be in progress during the occupation.</p> - -<h3>YOUR “LAUGH” LINES</h3> - -<p>It was long the popular belief that wrinkles are -caused chiefly by sorrow and care. Up pops somebody -in this twentieth century to denounce that theory and -to declare that the merry folk are far oftener afflicted -than the sorrowful and that laughter more frequently -furrows the face than tears.</p> - -<p>It is a rather happy suggestion; not that wrinkles -are welcome, but that cheerfulness is a heaven-sent -gift and should be received with grateful hearts. Let -laughter ring out loud and long. It is infectious. It -uplifts those who hear it. If it brings wrinkles, you -may be sure it displaces more hideous lines.</p> - -<p>If home were made more cheerful, the law would -clutch less often at the throats of criminals and the -institutions would open their doors to fewer refugees.<span class="pagenum" id="Page_133">[133]</span> -We know, when night comes, mothers are tired and -husbands fractious with bile and business. The good -woman would like to sit down to an interesting book -and the man to his newspaper and silence, each feeling -the comfort is well deserved from duties well performed.</p> - -<p>But have they the right and is it safe to follow the -natural bent? Boys and girls will have fun; they -will have room and place for noise and laughter and -the irresponsible bubbling of youthful spirits. If -these be not accorded to them in their home they -will surely seek and find diversion outside.</p> - -<p>She is the wise mother who, in addition to her deeper -anxieties and solicitude, draws and holds with her -own largeness of spirit the expanding natures of her -laughing girl and rollicking boy. To do this she must -be as quick to laugh as to cry with them, recognizing -the drollery of their wit and giving it welcome.</p> - -<p>There is the cheerful woman who puts herself out -to be pleasant to her friends. Meet her on the street -and she will treat you to a cheery smile and a soft -greeting that has a sweet little melody all its own. -Such a woman makes the nightingales sing in one’s -heart. She doesn’t send souls into deep mourning -as does the whiny woman or the grouchy person or -the suffering sister with woes that bury you like an -avalanche.</p> - -<p>Plenty of persons have troubles, but they don’t -shake them out and beat the dust out of them and hang -them up in the air all the time and display them for -the entertainment of their acquaintances. There is -no such thing as being without troubles, and when you<span class="pagenum" id="Page_134">[134]</span> -run across a woman who gives you a smile and a bright -little word don’t tell yourself that it is easy for her, -that she hasn’t anything to worry about.</p> - -<p>One never knows. She may have, all buried in the -depths of her heart, more trouble to the square inch -than you have ever heard about. It doesn’t pay to -be grumpy. Not a bit of it. It doesn’t pay to be a -member of the Tearful Society, either. The only -thing that counts is a brave heart filled to the roof -with simple, honest charity.</p> - -<p>You have seen those awful parlors, haven’t you, in -the country districts, where the shades are always -drawn and Mme. Moth has garden parties in every -corner of the carpet and funereal pictures hang from -the wall, and when you open the door you are struck -deaf, dumb, blind, and senseless with the frightful -mustiness that finally chases you out in the free air?</p> - -<p>Some persons shut up their hearts just the same -way. Open up the windows. Let sunshine fairies -mob the place. Scatter the moths of mortal mind -helter-skelter and dig out the bad-conscience corners. -You will have a nice, clean, hygienic feeling after your -heart housecleaning.</p> - -<p>Suddenly you will find you are having a garden party -there; you will find yourself entertaining beautiful -thoughts, and you will wonder how you ever lived under -the old régime when you displayed so little hospitality. -It is a fine thing to know how to welcome the big feelings -of life. Don’t forget that laughter is a good -tonic and a near-panacea for many ills.</p> - -<p><span class="pagenum" id="Page_135">[135]</span></p> - -<h3>LOTION FOR THAT “TIRED” FEELING</h3> - -<p>Take one-quarter pint of alcohol—the recipe can -be doubled or tripled if desired—one ounce each of -spirits of camphor and ammonia, two and a half ounces -of sea salt and one pint of boiling water; mix thoroughly -and always shake before using. If a woman comes -in tired from a day’s shopping, a long walk, or any -other wearying exertion, apply the tonic to the face -and arms, and it will magically remove all of that -“tired” feeling and put one in fine condition for the -evening.</p> - -<p>Another delightful and refreshing bath water, which -is said to come from Portugal, is made from two and -one-half ounces each of eau de rose and eau fleur -d’orange, one and a quarter ounces of eau de myrte, -one-half drachm of essence of ambergris and one-quarter -drachm of essence of musk. After thoroughly -commingling the ingredients, keep closely corked in -a bottle for a week in the dark—it were better if it -remained even two weeks—then pour off the clear -liquid. A little poured into the basin of water in -which the face is washed will revive and freshen the -complexion wonderfully.</p> - -<h3>ONE SIDE OF THE FINANCIAL QUESTION -BETWEEN MAN AND WIFE</h3> - -<p>The philosophy of clothes is a serious study, and -instead of being frowned upon by men, who invariably -associate it with wild extravagance, it should be incorporated -as first among the bylaws of home life. Women<span class="pagenum" id="Page_136">[136]</span> -in many cases are largely responsible for the troubles -and misunderstandings which arise, brought about, -as they often are, on the very threshold of married life.</p> - -<p>When a husband admires the stylish appearance -of his bride’s traveling gown she is apt to be tempted -by the irresponsible imp of mischief to answer, “It -cost but a trifle.” In fact, she may burst out with -the fiction that she “never spends money on gowns.” -This small and unnecessary explosion may win her a -tithe of praise at the moment; but it also paves the way -for an embarrassing future if she proposes to live up -to the fairy tale.</p> - -<p>It is curious that the most honest, frank, and truthful -women will often hesitate or even fib when asking -for domestic expenses, and the most generous and -loyal fellow in the world, who lives to spend his dollars -like the farmer sows his wheat, looks “concerned,” -to be mild in our expression, when the woman whom -he loves and trusts looks to him for the weekly stipend.</p> - -<p>The wife of a millionaire, who never made anything -but her own complexion, boasted that her husband -was under the impression that she designed and made -her own gowns and bonnets. This she had told him -on their wedding journey, and she could never pluck -up courage to undeceive him.</p> - -<p>A little honesty at the start would make the financial -side of matrimony much more pleasant; hence it is difficult -to understand why a woman prevaricates when the -broad way of truth is easier—unless, indeed, she be -tied to a man who “rows” every time money is -mentioned.</p> - -<p><span class="pagenum" id="Page_137">[137]</span>Perhaps he doesn’t mean it. So few of them understand -that the very need of asking hurts and humiliates, -even grieves, a proud woman.</p> - -<p>A fine, jolly man rallied his wife once on her diffidence -in this manner: “Ashamed to come to me for anything? -Nonsense! You can come to me as you go -to God.” And he never realized the supreme egotism -of his speech. So long as she did not smile over it, -all went well.</p> - -<p>Women hesitate to discuss unpleasant matters with -their husbands, and at an early stage they are made -to feel that money is an extremely unpleasant subject. -Hence they resort to all sorts of foolish subterfuges to -obtain possession without open speech. This does -not class them among deceivers. A woman is simply -more careful than a man in her methods, fearing she -will give offence.</p> - -<p>Nature sets us an example for “all things new.” -She never wears the castaway leaves of past seasons. -There is no remade foliage on the trees, no flaunting -of spring colors in November. The late skies are -veiled in tints the summer never saw and the earth in -her old age is as changeful as a merry maid in her -teens.</p> - -<p>The influence of dress is greater than we will acknowledge. -We feel better, act better and bring more -honor to those who love us when we are properly -gowned. An ill-dressed woman may possess the wisdom -of a sage, or the beauty of a goddess; but among -her sisters she is at a tremendous disadvantage unless -she is like unto them in the glory of her raiment.</p> - -<p><span class="pagenum" id="Page_138">[138]</span></p> - -<h3>SHOULD HE MARRY?</h3> - -<p>The Man—</p> - -<p>Who goes home to grumble and growl;</p> - -<p>Who thinks he can keep house much better than -his wife;</p> - -<p>Who cannot remember his wife’s birthday nor the -anniversary of their marriage;</p> - -<p>Who believes that no one below the status of an -angel should be his helpmate;</p> - -<p>Who decides his wife is “fixed” for the season if -she has one new gown;</p> - -<p>Who imagines a woman’s bonnet should cost about -$1.95;</p> - -<p>Who fancies that his wife exists for the comfort -and convenience of his mother and sisters;</p> - -<p>Who provides himself with a family and trusts in -providence to produce a home and something to eat;</p> - -<p>Who labors under the delusion that his wife’s money -belongs to him;</p> - -<p>Who advises his sick wife to be up and doing and -she will feel ever so much better;</p> - -<p>Who doesn’t know what a woman wants with ready -cash when she has credit at a dry-goods store;</p> - -<p>Who forgets his manners as soon as he steps across -his own threshold;</p> - -<p>Who thinks a dining-room carpet should last a -lifetime;</p> - -<p>Who constantly talks about supporting a wife, when -she is working fourteen hours a day, including Sunday;</p> - -<p>Who declares it all nonsense for a woman to want<span class="pagenum" id="Page_139">[139]</span> -a ten-cent bunch of violets when she hasn’t seen a -flower for five months;</p> - -<p>Who quotes the Apostle Paul on the “woman question” -and firmly believes the mantle of the holy man -has fallen upon his shoulders;</p> - -<p>Who looks upon his wife as a mental waste-paper -basket into which he dumps the chips of ideas he has -collected during the day.</p> - -<h3>SHOULD SHE MARRY?</h3> - -<p>The Woman—</p> - -<p>Who buys for the mere pleasure of buying;</p> - -<p>Who expects a declaration of love three times a day;</p> - -<p>Who anticipates in married life a good easy snap;</p> - -<p>Who thinks it cheaper to buy bread than bake it;</p> - -<p>Who would rather die than wear the same bonnet -the second season;</p> - -<p>Who wants to refurnish her house every spring;</p> - -<p>Who stays at home only because she has no other -place to visit;</p> - -<p>Who would rather nurse a pug dog than a baby;</p> - -<p>Who thinks she can get $5,000 worth of style out of -a $1,000 salary;</p> - -<p>Who does not realize how many pennies, nickels, -dimes, quarters, and halves there are in $1;</p> - -<p>Who marries in order to have some one pay her -bills;</p> - -<p>Who thinks embroidered centre-pieces and doylies -are of more importance than sheets, pillow-cases, and -blankets;</p> - -<p><span class="pagenum" id="Page_140">[140]</span></p> - -<p>Who buys bric-à-brac for her drawing-room and -borrows kitchen utensils from her neighbors;</p> - -<p>Who cares more for the style of her winter furs -than she does for the health and comfort of her family;</p> - -<p>Who thinks the cook and nursemaid can run the -house;</p> - -<p>Who weeps over the woes of the heroine in a trashy -novel while ignoring domestic tragedies directly under -her own nose.</p> - -<h3>DON’TS UP TO DATE</h3> - -<p class="center">FOLLOW RULES AND BE HEALTHY AND WISE, -IF NOT OTHERWISE</p> - -<p>Don’t exercise after you feel exhausted.</p> - -<p>Don’t fail to laugh at your husband’s jokes.</p> - -<p>Don’t treat your family to a morning view of hair-curlers.</p> - -<p>Don’t neglect the daily bath if you want a radiant -complexion.</p> - -<p>Don’t forget that diet, quiet, and sleep are the hand-maidens -of beauty.</p> - -<p>Don’t be afraid of sunshine and fresh air; they give -bloom and color.</p> - -<p>Don’t wear the high collar. It ruins the line and -curve of the neck and hardens the flesh and often -leaves its mark.</p> - -<p>Don’t talk when you are hoarse. Your voice may -be permanently lost or difficulties of the throat result.</p> - -<p>Don’t ride in an open carriage or near the open<span class="pagenum" id="Page_141">[141]</span> -window of a car after playing golf or exercising in a -vigorous way.</p> - -<p>Don’t exercise one part of the body too much and -another not at all. Let the development be symmetrical.</p> - -<p>Don’t become so burdened with the accumulation -of knowledge that you cannot spare time for a good -hearty laugh.</p> - -<p>Don’t think any “old dress will do for home.” -Always wear a pretty and becoming gown.</p> - -<p>Don’t tell your husband you wish you hadn’t married -him. The chances are that you don’t wish it any more -than he does.</p> - -<p>Don’t believe you can get rid of wrinkles by filling -in the crevices with powder. Instead, give your face -a warm bath and good scrub, night and morning.</p> - -<p>Don’t take a long walk or undertake much household -work before breakfast. Vitality is not at its best early -in the morning. Strength increases as the sun rises -and one is stronger about midday.</p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<div class="transnote"> -<p class="ph1">TRANSCRIBER’S NOTES:</p> - -<p>Obvious typographical errors have been corrected.</p> - -<p>Inconsistencies in hyphenation have been standardized.</p> - -<p>Archaic or variant spelling has been retained.</p> -</div></div> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE AUXILIARY COOK BOOK ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law 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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