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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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