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diff --git a/old/69812-h/69812-h.htm b/old/69812-h/69812-h.htm deleted file mode 100644 index 55b1d4f..0000000 --- a/old/69812-h/69812-h.htm +++ /dev/null @@ -1,7402 +0,0 @@ -<!DOCTYPE html> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> - <meta charset="UTF-8"> - <title> - Practical Vegetarian Cookery, by Kate Buffington Davis—A Project Gutenberg eBook - </title> - <link rel="icon" href="images/cover.jpg" type="image/x-cover"> - <style> /* <![CDATA[ */ - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3,h4,h5,h6 { - text-align: center; /* all headings centered */ - clear: both; -} - -p { - margin-top: .51em; - text-align: justify; - margin-bottom: .49em; - text-indent: 1em; -} - -.p2 {margin-top: 2em;} -.p4 {margin-top: 4em;} -.p0 {text-indent: 0em;} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -@media print { hr.chap {display: none; visibility: hidden;} } - -hr.r5 {width: 5%; margin-top: 1em; margin-bottom: 1em; margin-left: 47.5%; margin-right: 47.5%;} - -div.chapter {page-break-before: always;} -h2.nobreak {page-break-before: avoid;} - -table { - margin-left: auto; - margin-right: auto; -} -table.autotable { border-collapse: collapse; width: 60%;} -table.autotable td, -table.autotable th { padding: 4px; } -.x-ebookmaker table {width: 95%;} - -.tdr {text-align: right;} -.tdc {text-align: center;} -.page {width: 4em; vertical-align: top;} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - font-weight: normal; - font-variant: normal; - text-indent: 0; -} - -.center {text-align: center; text-indent: 0em;} - -.smcap {font-variant: small-caps;} - -/* Footnotes */ -.footnote {margin-left: 10%; margin-right: 10%; font-size: 0.9em;} - -.footnote .label {position: absolute; right: 84%; text-align: right;} - -.fnanchor { - vertical-align: super; - font-size: .8em; - text-decoration: - none; -} - -/* Poetry */ -.poetry {text-align: left; margin-left: 30%; margin-right: 5%; text-indent: 0em;} -/* uncomment the next line for centered poetry in browsers */ -/* .poetry {display: inline-block;} */ -/* large inline blocks don't split well on paged devices */ -@media print { .poetry {display: block;} } -.x-ebookmaker .poetry {display: block; margin-left: 5%} - -.xbig {font-size: 2em;} -.big {font-size: 1.2em;} -.small {font-size: 0.8em;} - -abbr[title] { - text-decoration: none; -} - - /* ]]> */ </style> -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Practical vegetarian cookery, by Constance Wachtmeister</p> -<div style='display:block; margin:1em 0'> -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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Practical vegetarian cookery</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Editors: Constance Wachtmeister</p> -<p style='display:block; margin-top:0; margin-bottom:0; margin-left:2em;'>Kate Buffington Davis</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: January 16, 2023 [eBook #69812]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK PRACTICAL VEGETARIAN COOKERY ***</div> - - -<h1>PRACTICAL<br><span class="big"> -VEGETARIAN COOKERY</span></h1> - -<p class="center p4"> -EDITORS<br> -<br><span class="big"> -<span class="smcap">The Countess Constance Wachtmeister</span><br> -<span class="smcap">Kate Buffington Davis</span></span> -</p><hr class="r5"> -<p class="poetry p4"> -<span style="margin-left: 3em;">“Thus the King’s will is:</span><br> -<span style="margin-left: 1em;">There hath been slaughter for the sacrifice</span><br> -<span style="margin-left: 1em;">And slaying for the meat, but henceforth none</span><br> -<span style="margin-left: 1em;">Shall spill the blood of life nor taste of flesh,</span><br> -<span style="margin-left: 1em;">Seeing that knowledge grows, and life is one,</span><br> -<span style="margin-left: 1em;">And mercy cometh to the merciful.”</span><br> -<br> -<span style="margin-left: 10em;">—<i>Light of Asia.</i></span><br> -</p> -<hr class="r5"> -<p class="center p4">FOR SALE BY -<br>Mercury Pub. Co., 414 Mason St., San Francisco, Cal.<br> -Theosophical Book Concern, 26 Van Buren St., Chicago, Ill.<br> -Theosophical Pub. Co., 65 Fifth Ave., New York.<br> -K. Buffington Davis, Minneapolis, Minn.<br> -Theosophical Pub. Co., 26 Charing Cross, London, Eng.<br> -</p> - - - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p class="center"> -<span class="smcap">Copyright</span>, 1897<br> -BY<br> -<span class="smcap">Kate Buffington Davis</span></p> -<hr class="r5"><p class="center"> -All rights reserved<br> -</p> -<p class="center p4"> -Electrotyped by<br> -The Printers Electrotyping Co.<br> -Minneapolis, Minn.<br> -</p></div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_i">[Pg i]</span></p> - -<h2 class="nobreak" id="INDEX">INDEX.</h2> -</div> - - -<table class="autotable"> -<tr><td><a href="#Page_1">PREFACE</a></td> -<td class="tdr page"><a href="#Page_1">1</a></td></tr> -<tr><td><a href="#Page_3">INTRODUCTORY</a></td> -<td class="tdr page"><a href="#Page_3">3</a></td></tr> -<tr><td class="tdc" colspan="2">SOUPS.</td></tr> -<tr><td><a href="#Page_5">Soup Stock</a></td> -<td class="tdr page"><a href="#Page_5">5</a></td></tr> -<tr><td><a href="#Page_5">Stock for Clear Soup</a></td> -<td class="tdr page"><a href="#Page_5">5</a></td></tr> -<tr><td><a href="#Page_5">Tomato Bouillon</a></td> -<td class="tdr page"><a href="#Page_5">5</a></td></tr> -<tr><td><a href="#Page_6">Julienne</a></td> -<td class="tdr page"><a href="#Page_6">6</a></td></tr> -<tr><td><a href="#Page_6">Macaroni</a></td> -<td class="tdr page"><a href="#Page_6">6</a></td></tr> -<tr><td><a href="#Page_6">Toronto Bisque</a></td> -<td class="tdr page"><a href="#Page_6">6</a></td></tr> -<tr><td><a href="#Page_7">Tomato</a></td> -<td class="tdr page"><a href="#Page_7">7</a></td></tr> -<tr><td><a href="#Page_7">Cream of Tomato</a></td> -<td class="tdr page"><a href="#Page_7">7</a></td></tr> -<tr><td><a href="#Page_8">Dutch</a></td> -<td class="tdr page"><a href="#Page_8">8</a></td></tr> -<tr><td><a href="#Page_8">Cream of Potato</a></td> -<td class="tdr page"><a href="#Page_8">8</a></td></tr> -<tr><td><a href="#Page_8">Potato with Dumplings</a></td> -<td class="tdr page"><a href="#Page_8">8</a></td></tr> -<tr><td><a href="#Page_9">Rice Potato</a></td> -<td class="tdr page"><a href="#Page_9">9</a></td></tr> -<tr><td><a href="#Page_9">Clear Soup with Nouilles</a></td> -<td class="tdr page"><a href="#Page_9">9</a></td></tr> -<tr><td><a href="#Page_10">Bean Purée with Nouilles</a></td> -<td class="tdr page"><a href="#Page_10">10</a></td></tr> -<tr><td><a href="#Page_10">Bean Purée with Tomato</a></td> -<td class="tdr page"><a href="#Page_10">10</a></td></tr> -<tr><td><a href="#Page_10">Red Kidney Bean</a></td> -<td class="tdr page"><a href="#Page_10">10</a></td></tr> -<tr><td><a href="#Page_10">Black Bean</a></td> -<td class="tdr page"><a href="#Page_10">10-14</a></td></tr> -<tr><td><a href="#Page_11">Split Pea</a></td> -<td class="tdr page"><a href="#Page_11">11</a></td></tr> -<tr><td><a href="#Page_11">Cream of Celery</a></td> -<td class="tdr page"><a href="#Page_11">11</a></td></tr> -<tr><td><a href="#Page_12">White Soup</a></td> -<td class="tdr page"><a href="#Page_12">12</a></td></tr> -<tr><td><a href="#Page_12">Cream of Corn</a></td> -<td class="tdr page"><a href="#Page_12">12</a></td></tr> -<tr><td><a href="#Page_12">Corn Chowder</a></td> -<td class="tdr page"><a href="#Page_12">12</a></td></tr> -<tr><td><a href="#Page_13">Cream of Green Peas</a></td> -<td class="tdr page"><a href="#Page_13">13</a></td></tr> -<tr><td><a href="#Page_13">Cabbage</a></td> -<td class="tdr page"><a href="#Page_13">13</a></td></tr> -<tr><td><a href="#Page_14">Cauliflower</a></td> -<td class="tdr page"><a href="#Page_14">14</a></td></tr> -<tr><td><a href="#Page_14">Cream of Asparagus</a></td> -<td class="tdr page"><a href="#Page_14">14</a></td></tr> -<tr><td><a href="#Page_14">Summer Vegetable</a></td> -<td class="tdr page"><a href="#Page_14">14</a></td></tr> -<tr><td><a href="#Page_15">Carrot</a></td> -<td class="tdr page"><a href="#Page_15">15</a></td></tr> -<tr><td><a href="#Page_15">Mock Turtle</a></td> -<td class="tdr page"><a href="#Page_15">15</a></td></tr> -<tr><td><a href="#Page_15">Scots Broth</a></td> -<td class="tdr page"><a href="#Page_15">15</a></td></tr> -<tr><td><a href="#Page_16">White Turnip</a></td> -<td class="tdr page"><a href="#Page_16">16</a></td></tr> -<tr><td><a href="#Page_16">Cream of Lima Beans</a></td> -<td class="tdr page"><a href="#Page_16">16</a></td></tr> -<tr><td><a href="#Page_10">Bean Purée with Tomato</a></td> -<td class="tdr page"><a href="#Page_10">10-17</a></td></tr> -<tr><td class="tdc" colspan="2">SAVORIES AND RELISHES.</td></tr> -<tr><td><a href="#Page_19">Savory Hash</a></td> -<td class="tdr page"><a href="#Page_19">19</a></td></tr> -<tr><td><a href="#Page_19">Nut Loaf</a></td> -<td class="tdr page"><a href="#Page_19">19</a></td></tr> -<tr><td><a href="#Page_19">Vegetable Sweet Breads</a></td> -<td class="tdr page"><a href="#Page_19">19</a></td></tr> -<tr><td><a href="#Page_20">Stuffed Squash</a></td> -<td class="tdr page"><a href="#Page_20">20</a></td></tr> -<tr><td><a href="#Page_20">Stuffed Cucumbers</a></td> -<td class="tdr page"><a href="#Page_20">20</a></td></tr> -<tr><td><a href="#Page_21">Vegetable Cutlets</a></td> -<td class="tdr page"><a href="#Page_21">21</a></td></tr> -<tr><td><a href="#Page_21">Celery on Toast</a></td> -<td class="tdr page"><a href="#Page_21">21</a></td></tr> -<tr><td><a href="#Page_21">Turnip Soufflé</a></td> -<td class="tdr page"><a href="#Page_21">21</a></td></tr> -<tr><td><a href="#Page_22">Farina Croustades</a></td> -<td class="tdr page"><a href="#Page_22">22</a></td></tr> -<tr><td><a href="#Page_22">Rice Croquettes</a></td> -<td class="tdr page"><a href="#Page_22">22</a></td></tr> -<tr><td><a href="#Page_23">Italian Macaroni</a></td> -<td class="tdr page"><a href="#Page_23">23</a></td></tr> -<tr><td><a href="#Page_23">Macaroni Pie</a></td> -<td class="tdr page"><a href="#Page_23">23</a></td></tr> -<tr><td><a href="#Page_23">Macaroni Cheese</a></td> -<td class="tdr page"><a href="#Page_23">23</a></td></tr> -<tr><td><a href="#Page_23">Vegetable Hot Pot</a></td> -<td class="tdr page"><a href="#Page_23">23</a></td></tr> -<tr><td><a href="#Page_24">Winter Vegetable Pie</a></td> -<td class="tdr page"><a href="#Page_24">24</a></td></tr> -<tr><td><a href="#Page_24">Vegetable Hash</a></td> -<td class="tdr page"><a href="#Page_24">24</a></td></tr> -<tr><td><a href="#Page_24">Nut Croquettes</a></td> -<td class="tdr page"><a href="#Page_24">24</a></td></tr> -<tr><td><a href="#Page_25">Biscuit Patês</a></td> -<td class="tdr page"><a href="#Page_25">25</a></td></tr> -<tr><td><a href="#Page_26">Yorkshire Pudding</a></td> -<td class="tdr page"><a href="#Page_26">26</a></td></tr> -<tr><td><a href="#Page_26">Fried Apples</a></td> -<td class="tdr page"><a href="#Page_26">26</a></td></tr> -<tr><td><a href="#Page_26">Vegetable Sausages</a></td> -<td class="tdr page"><a href="#Page_26">26</a></td></tr> -<tr><td><a href="#Page_27">Chinese Rice</a></td> -<td class="tdr page"><a href="#Page_27">27</a></td></tr> -<tr><td><a href="#Page_27">Curried Rice with Eggs</a></td> -<td class="tdr page"><a href="#Page_27">27</a></td></tr> -<tr><td><a href="#Page_27">Banana Fritters</a></td> -<td class="tdr page"><a href="#Page_27">27</a></td></tr> -<tr><td><a href="#Page_27">Curried Rice</a></td> -<td class="tdr page"><a href="#Page_27">27</a></td></tr> -<tr><td><a href="#Page_28">Irish Stew</a></td> -<td class="tdr page"><a href="#Page_28">28</a></td></tr> -<tr><td><a href="#Page_28">Chestnut Croquettes</a></td> -<td class="tdr page"><a href="#Page_28">28</a></td></tr> -<tr><td class="tdc" colspan="2">MUSHROOMS.</td></tr> -<tr><td><a href="#Page_31">Grilled</a></td> -<td class="tdr page"><a href="#Page_31">31</a></td></tr> -<tr><td><a href="#Page_31">Escaloped</a></td> -<td class="tdr page"><a href="#Page_31">31</a></td></tr> -<tr><td><a href="#Page_31">Mushroom Pie</a></td> -<td class="tdr page"><a href="#Page_31">31</a></td></tr> -<tr><td><a href="#Page_32">Aunt Susan’s Mushroom Pie</a></td> -<td class="tdr page"><a href="#Page_32">32</a></td></tr> -<tr><td><a href="#Page_32">Stewed</a></td> -<td class="tdr page"><a href="#Page_32">32</a></td></tr> -<tr><td><a href="#Page_32">Baked</a></td> -<td class="tdr page"><a href="#Page_32">32</a></td></tr> -<tr><td><a href="#Page_33">Mushrooms in White Sauce </a></td> -<td class="tdr page"><a href="#Page_33">33</a></td></tr> -<tr><td><a href="#Page_33">Mushrooms with Lemon</a></td> -<td class="tdr page"><a href="#Page_33">33</a></td></tr> -<tr><td class="tdc" colspan="2">EGGS.</td></tr> -<tr><td><a href="#Page_35">Curried</a></td> -<td class="tdr page"><a href="#Page_35">35</a></td></tr> -<tr><td><a href="#Page_36">Baked</a></td> -<td class="tdr page"><a href="#Page_36">36</a></td></tr> -<tr><td><a href="#Page_36">Scrambled</a></td> -<td class="tdr page"><a href="#Page_36">36</a></td></tr> -<tr><td><a href="#Page_1">Shirred</a></td> -<td class="tdr page"><a href="#Page_1">36</a></td></tr> -<tr><td><a href="#Page_36">Hard Boiled</a></td> -<td class="tdr page"><a href="#Page_36">36</a></td></tr> -<tr><td><a href="#Page_37">Lyonaised</a></td> -<td class="tdr page"><a href="#Page_37">37</a></td></tr> -<tr><td><a href="#Page_37">With Mushrooms</a></td> -<td class="tdr page"><a href="#Page_37">37</a></td></tr> -<tr><td><a href="#Page_37">Savory</a></td> -<td class="tdr page"><a href="#Page_37">37</a></td></tr> -<tr><td><a href="#Page_37">Fricasseed</a></td> -<td class="tdr page"><a href="#Page_37">37</a></td></tr> -<tr><td><a href="#Page_38">Forced</a></td> -<td class="tdr page"><a href="#Page_38">38</a></td></tr> -<tr><td><a href="#Page_38">Egg Cutlets</a></td> -<td class="tdr page"><a href="#Page_38">38</a><span class="pagenum" id="Page_ii">[Pg ii]</span></td></tr> -<tr><td><a href="#Page_38">Roasted</a></td> -<td class="tdr page"><a href="#Page_38">38</a></td></tr> -<tr><td><a href="#Page_38">In Cream</a></td> -<td class="tdr page"><a href="#Page_38">38</a></td></tr> -<tr><td><a href="#Page_39">Escaloped</a></td> -<td class="tdr page"><a href="#Page_39">39</a></td></tr> -<tr><td><a href="#Page_39">Poached, Spanish Style</a></td> -<td class="tdr page"><a href="#Page_39">39</a></td></tr> -<tr><td><a href="#Page_40">Swiss Eggs</a></td> -<td class="tdr page"><a href="#Page_40">40</a></td></tr> -<tr><td class="tdc" colspan="2">OMELETS.</td></tr> -<tr><td><a href="#Page_40">French</a></td> -<td class="tdr page"><a href="#Page_40">40</a></td></tr> -<tr><td><a href="#Page_40">French with Tomato</a></td> -<td class="tdr page"><a href="#Page_40">40</a></td></tr> -<tr><td><a href="#Page_40">French with French Peas</a></td> -<td class="tdr page"><a href="#Page_40">40</a></td></tr> -<tr><td><a href="#Page_41">French with Mushrooms</a></td> -<td class="tdr page"><a href="#Page_41">41</a></td></tr> -<tr><td><a href="#Page_41">Foamy Omelet</a></td> -<td class="tdr page"><a href="#Page_41">41</a></td></tr> -<tr><td><a href="#Page_41">Sweet</a></td> -<td class="tdr page"><a href="#Page_41">41</a></td></tr> -<tr><td><a href="#Page_41">Savory</a></td> -<td class="tdr page"><a href="#Page_41">41</a></td></tr> -<tr><td><a href="#Page_41">Bread Omelet</a></td> -<td class="tdr page"><a href="#Page_41">41</a></td></tr> -<tr><td><a href="#Page_42">Vegetable Omelet</a></td> -<td class="tdr page"><a href="#Page_42">42</a></td></tr> -<tr><td><a href="#Page_42">Cheese Omelet</a></td> -<td class="tdr page"><a href="#Page_42">42</a></td></tr> -<tr><td><a href="#Page_43">Eggs and Asparagus</a></td> -<td class="tdr page"><a href="#Page_43">43</a></td></tr> -<tr><td><a href="#Page_43">Devilled Eggs</a></td> -<td class="tdr page"><a href="#Page_43">43</a></td></tr> -<tr><td><a href="#Page_43">Eggs on Toast</a></td> -<td class="tdr page"><a href="#Page_43">43</a></td></tr> -<tr><td class="tdc" colspan="2">SAVORY SAUCES AND GRAVIES.</td></tr> -<tr><td><a href="#Page_45">Brown Sauce</a></td> -<td class="tdr page"><a href="#Page_45">45</a></td></tr> -<tr><td><a href="#Page_45">Tomato Sauce</a></td> -<td class="tdr page"><a href="#Page_45">45</a></td></tr> -<tr><td><a href="#Page_46">White Sauce</a></td> -<td class="tdr page"><a href="#Page_46">46</a></td></tr> -<tr><td><a href="#Page_46">Cheese Sauce</a></td> -<td class="tdr page"><a href="#Page_46">46</a></td></tr> -<tr><td><a href="#Page_46">Dutch Sauce</a></td> -<td class="tdr page"><a href="#Page_46">46</a></td></tr> -<tr><td><a href="#Page_46">Drawn Butter</a></td> -<td class="tdr page"><a href="#Page_46">46</a></td></tr> -<tr><td><a href="#Page_47">Butter Sauce</a></td> -<td class="tdr page"><a href="#Page_47">47</a></td></tr> -<tr><td><a href="#Page_47">Brown Butter Gravy</a></td> -<td class="tdr page"><a href="#Page_47">47</a></td></tr> -<tr><td class="tdc" colspan="2">CHEESE DISHES.</td></tr> -<tr><td><a href="#Page_49">An English Monkey</a></td> -<td class="tdr page"><a href="#Page_49">49</a></td></tr> -<tr><td><a href="#Page_49">Rice and Cheese</a></td> -<td class="tdr page"><a href="#Page_49">49</a></td></tr> -<tr><td><a href="#Page_49">Welsh Rarebit</a></td> -<td class="tdr page"><a href="#Page_49">49</a></td></tr> -<tr><td><a href="#Page_50">Cheese Pudding</a></td> -<td class="tdr page"><a href="#Page_50">50</a></td></tr> -<tr><td><a href="#Page_50">Cheese Straws</a></td> -<td class="tdr page"><a href="#Page_50">50</a></td></tr> -<tr><td><a href="#Page_50">Potato with Cheese</a></td> -<td class="tdr page"><a href="#Page_50">50</a></td></tr> -<tr><td><a href="#Page_51">Cheese Patês</a></td> -<td class="tdr page"><a href="#Page_51">51</a></td></tr> -<tr><td><a href="#Page_52">Cheese Relish</a></td> -<td class="tdr page"><a href="#Page_52">52</a></td></tr> -<tr><td><a href="#Page_52">Cheese Puff</a></td> -<td class="tdr page"><a href="#Page_52">52</a></td></tr> -<tr><td><a href="#Page_52">Cheese Wafers</a></td> -<td class="tdr page"><a href="#Page_52">52</a></td></tr> -<tr><td><a href="#Page_53">Cheese Custards</a></td> -<td class="tdr page"><a href="#Page_53">53</a></td></tr> -<tr><td class="tdc" colspan="2">SALADS AND SALAD DRESSINGS.</td></tr> -<tr><td><a href="#Page_55">Cream Dressing</a></td> -<td class="tdr page"><a href="#Page_55">55</a></td></tr> -<tr><td><a href="#Page_55">Plain Dressing</a></td> -<td class="tdr page"><a href="#Page_55">55</a></td></tr> -<tr><td><a href="#Page_56">Mayonaise Dressing</a></td> -<td class="tdr page"><a href="#Page_56">56</a></td></tr> -<tr><td><a href="#Page_56">French Dressing</a></td> -<td class="tdr page"><a href="#Page_56">56</a></td></tr> -<tr><td><a href="#Page_56">Cooked Salad Dressing</a></td> -<td class="tdr page"><a href="#Page_56">56</a></td></tr> -<tr><td><a href="#Page_56">Aunt Susan’s Salad Dressing</a></td> -<td class="tdr page"><a href="#Page_56">56</a></td></tr> -<tr><td><a href="#Page_57">Salad Cream</a></td> -<td class="tdr page"><a href="#Page_57">57</a></td></tr> -<tr><td class="tdc" colspan="2">SALADS.</td></tr> -<tr><td><a href="#Page_57">Spring Salad</a></td> -<td class="tdr page"><a href="#Page_57">57</a></td></tr> -<tr><td><a href="#Page_57">Stuffed Tomato</a></td> -<td class="tdr page"><a href="#Page_57">57</a></td></tr> -<tr><td><a href="#Page_58">Plain Tomato</a></td> -<td class="tdr page"><a href="#Page_58">58</a></td></tr> -<tr><td><a href="#Page_58">Tomato Aspic</a></td> -<td class="tdr page"><a href="#Page_58">58</a></td></tr> -<tr><td><a href="#Page_58">Summer Salad</a></td> -<td class="tdr page"><a href="#Page_58">58</a></td></tr> -<tr><td><a href="#Page_58">Italian Salad</a></td> -<td class="tdr page"><a href="#Page_58">58</a></td></tr> -<tr><td><a href="#Page_59">String Bean Salad</a></td> -<td class="tdr page"><a href="#Page_59">59</a></td></tr> -<tr><td><a href="#Page_59">Lima Bean Salad</a></td> -<td class="tdr page"><a href="#Page_59">59</a></td></tr> -<tr><td><a href="#Page_59">Nut and Celery Salad</a></td> -<td class="tdr page"><a href="#Page_59">59</a></td></tr> -<tr><td><a href="#Page_60">Plain Celery Salad</a></td> -<td class="tdr page"><a href="#Page_60">60</a></td></tr> -<tr><td><a href="#Page_60">Potato Celery Salad</a></td> -<td class="tdr page"><a href="#Page_60">60</a></td></tr> -<tr><td><a href="#Page_60">Potato Salads</a></td> -<td class="tdr page"><a href="#Page_60">60</a></td></tr> -<tr><td><a href="#Page_61">Beet Salad</a></td> -<td class="tdr page"><a href="#Page_61">61</a></td></tr> -<tr><td><a href="#Page_61">Cabbage Salad</a></td> -<td class="tdr page"><a href="#Page_61">61</a></td></tr> -<tr><td><a href="#Page_61">Salad of Grape Fruit and Walnuts</a></td> -<td class="tdr page"><a href="#Page_61">61</a></td></tr> -<tr><td><a href="#Page_62">A Sweet Salad</a></td> -<td class="tdr page"><a href="#Page_62">62</a></td></tr> -<tr><td><a href="#Page_62">Orange Salad</a></td> -<td class="tdr page"><a href="#Page_62">62</a></td></tr> -<tr><td><a href="#Page_62">Salmagundi</a></td> -<td class="tdr page"><a href="#Page_62">62</a></td></tr> -<tr><td><a href="#Page_63">Salad of Lettuce and Grape Fruit</a></td> -<td class="tdr page"><a href="#Page_63">63</a></td></tr> -<tr><td class="tdc" colspan="2">VEGETABLES.</td></tr> -<tr><td><a href="#Page_65">Creamed Vegetables</a></td> -<td class="tdr page"><a href="#Page_65">65</a></td></tr> -<tr><td><a href="#Page_65">Escaloped Onions, Cauliflower, or Asparagus</a></td> -<td class="tdr page"><a href="#Page_65">65</a></td></tr> -<tr><td class="tdc" colspan="2">ASPARAGUS.</td></tr> -<tr><td><a href="#Page_1">Baked</a></td> -<td class="tdr page"><a href="#Page_1">65</a></td></tr> -<tr><td><a href="#Page_66">Asparagus on Toast</a></td> -<td class="tdr page"><a href="#Page_66">66</a></td></tr> -<tr><td><a href="#Page_66">Asparagus with White Sauce</a></td> -<td class="tdr page"><a href="#Page_66">66</a></td></tr> -<tr><td><a href="#Page_66">Asparagus Pie</a></td> -<td class="tdr page"><a href="#Page_66">66</a></td></tr> -<tr><td><a href="#Page_66">Asparagus Pudding</a></td> -<td class="tdr page"><a href="#Page_66">66</a></td></tr> -<tr><td class="tdc" colspan="2">BEANS.</td></tr> -<tr><td><a href="#Page_67">Creamed String Beans</a></td> -<td class="tdr page"><a href="#Page_67">67</a></td></tr> -<tr><td><a href="#Page_67">Wax Beans</a></td> -<td class="tdr page"><a href="#Page_67">67</a></td></tr> -<tr><td><a href="#Page_67">Boston Baked Beans</a></td> -<td class="tdr page"><a href="#Page_67">67</a></td></tr> -<tr><td><a href="#Page_68">Dried Lima Beans</a></td> -<td class="tdr page"><a href="#Page_68">68</a></td></tr> -<tr><td><a href="#Page_68">Fresh Lima Beans</a></td> -<td class="tdr page"><a href="#Page_68">68</a></td></tr> -<tr><td><a href="#Page_68">Succotash</a></td> -<td class="tdr page"><a href="#Page_68">68</a><span class="pagenum" id="Page_iii">[Pg iii]</span></td></tr> -<tr><td class="tdc" colspan="2">CORN.</td></tr> -<tr><td><a href="#Page_69">Roasted</a></td> -<td class="tdr page"><a href="#Page_69">69</a></td></tr> -<tr><td><a href="#Page_69">Cut Corn</a></td> -<td class="tdr page"><a href="#Page_69">69</a></td></tr> -<tr><td><a href="#Page_69">Green Corn, Steamed</a></td> -<td class="tdr page"><a href="#Page_69">69</a></td></tr> -<tr><td><a href="#Page_69">Corn Fritters</a></td> -<td class="tdr page"><a href="#Page_69">69</a></td></tr> -<tr><td><a href="#Page_70">Baked Corn</a></td> -<td class="tdr page"><a href="#Page_70">70</a></td></tr> -<tr><td><a href="#Page_70">Corn Pudding</a></td> -<td class="tdr page"><a href="#Page_70">70</a></td></tr> -<tr><td><a href="#Page_70">Corn on Toast</a></td> -<td class="tdr page"><a href="#Page_70">70</a></td></tr> -<tr><td><a href="#Page_71">Corn Patês</a></td> -<td class="tdr page"><a href="#Page_71">71</a></td></tr> -<tr><td class="tdc" colspan="2">CABBAGE.</td></tr> -<tr><td><a href="#Page_71">Boiled</a></td> -<td class="tdr page"><a href="#Page_71">71</a></td></tr> -<tr><td><a href="#Page_71">Cabbage in White Sauce</a></td> -<td class="tdr page"><a href="#Page_71">71</a></td></tr> -<tr><td><a href="#Page_72">Cabbage in Milk</a></td> -<td class="tdr page"><a href="#Page_72">72</a></td></tr> -<tr><td><a href="#Page_72">Hot Slaw</a></td> -<td class="tdr page"><a href="#Page_72">72</a></td></tr> -<tr><td><a href="#Page_72">Baked Cabbage</a></td> -<td class="tdr page"><a href="#Page_72">72</a></td></tr> -<tr><td class="tdc" colspan="2">EGG PLANT.</td></tr> -<tr><td><a href="#Page_72">Escaloped</a></td> -<td class="tdr page"><a href="#Page_72">72</a></td></tr> -<tr><td><a href="#Page_73">Baked Egg Plant</a></td> -<td class="tdr page"><a href="#Page_73">73</a></td></tr> -<tr><td><a href="#Page_73">Fried Egg Plant</a></td> -<td class="tdr page"><a href="#Page_73">73</a></td></tr> -<tr><td><a href="#Page_73">Egg Plant with Egg and Cracker</a></td> -<td class="tdr page"><a href="#Page_73">73</a></td></tr> -<tr><td><a href="#Page_74">Egg Plant Balls</a></td> -<td class="tdr page"><a href="#Page_74">74</a></td></tr> -<tr><td class="tdc" colspan="2">PEAS.</td></tr> -<tr><td><a href="#Page_74">Boiled</a></td> -<td class="tdr page"><a href="#Page_74">74</a></td></tr> -<tr><td><a href="#Page_74">Peas in White Sauce</a></td> -<td class="tdr page"><a href="#Page_74">74</a></td></tr> -<tr><td><a href="#Page_75">Patês with Peas</a></td> -<td class="tdr page"><a href="#Page_75">75</a></td></tr> -<tr><td><a href="#Page_75">Pastry with Peas</a></td> -<td class="tdr page"><a href="#Page_75">75</a></td></tr> -<tr><td class="tdc" colspan="2">POTATOES.</td></tr> -<tr><td><a href="#Page_75">Boiled</a></td> -<td class="tdr page"><a href="#Page_75">75</a></td></tr> -<tr><td><a href="#Page_75">New Potatoes</a></td> -<td class="tdr page"><a href="#Page_75">75</a></td></tr> -<tr><td><a href="#Page_76">Mashed Potatoes</a></td> -<td class="tdr page"><a href="#Page_76">76</a></td></tr> -<tr><td><a href="#Page_76">Potato Croquettes</a></td> -<td class="tdr page"><a href="#Page_76">76</a></td></tr> -<tr><td><a href="#Page_76">Potato Patês</a></td> -<td class="tdr page"><a href="#Page_76">76</a></td></tr> -<tr><td><a href="#Page_77">Saratoga Chips</a></td> -<td class="tdr page"><a href="#Page_77">77</a></td></tr> -<tr><td><a href="#Page_77">Princess Potatoes</a></td> -<td class="tdr page"><a href="#Page_77">77</a></td></tr> -<tr><td><a href="#Page_77">Wachtmeister Potatoes</a></td> -<td class="tdr page"><a href="#Page_77">77</a></td></tr> -<tr><td><a href="#Page_78">Potatoes in White Sauce</a></td> -<td class="tdr page"><a href="#Page_78">78</a></td></tr> -<tr><td><a href="#Page_78">Lyonaised Potatoes</a></td> -<td class="tdr page"><a href="#Page_78">78</a></td></tr> -<tr><td><a href="#Page_78">Escaloped Potatoes</a></td> -<td class="tdr page"><a href="#Page_78">78</a></td></tr> -<tr><td><a href="#Page_79">French Fried Potatoes</a></td> -<td class="tdr page"><a href="#Page_79">79</a></td></tr> -<tr><td><a href="#Page_79">Fried Potatoes</a></td> -<td class="tdr page"><a href="#Page_79">79</a></td></tr> -<tr><td><a href="#Page_79">Potato Scones</a></td> -<td class="tdr page"><a href="#Page_79">79</a></td></tr> -<tr><td><a href="#Page_79">Potato Pears</a></td> -<td class="tdr page"><a href="#Page_79">79</a></td></tr> -<tr><td><a href="#Page_80">Potato Pancakes</a></td> -<td class="tdr page"><a href="#Page_80">80</a></td></tr> -<tr><td class="tdc" colspan="2">SWEET POTATOES.</td></tr> -<tr><td><a href="#Page_80">Baked</a></td> -<td class="tdr page"><a href="#Page_80">80</a></td></tr> -<tr><td><a href="#Page_80">Escaloped</a></td> -<td class="tdr page"><a href="#Page_80">80</a></td></tr> -<tr><td><a href="#Page_81">Sweet Potato Curry</a></td> -<td class="tdr page"><a href="#Page_81">81</a></td></tr> -<tr><td><a href="#Page_81">Sweet Potato Croquettes</a></td> -<td class="tdr page"><a href="#Page_81">81</a></td></tr> -<tr><td><a href="#Page_81">Glaced Sweet Potatoes</a></td> -<td class="tdr page"><a href="#Page_81">81</a></td></tr> -<tr><td><a href="#Page_81">Fried</a></td> -<td class="tdr page"><a href="#Page_81">81</a></td></tr> -<tr><td><a href="#Page_81">Browned Sweet Potatoes</a></td> -<td class="tdr page"><a href="#Page_81">81</a></td></tr> -<tr><td><a href="#Page_82">Warmed Up Sweet Potatoes</a></td> -<td class="tdr page"><a href="#Page_82">82</a></td></tr> -<tr><td class="tdc" colspan="2">ONIONS.</td></tr> -<tr><td><a href="#Page_82">Steamed</a></td> -<td class="tdr page"><a href="#Page_82">82</a></td></tr> -<tr><td><a href="#Page_82">Stewed</a></td> -<td class="tdr page"><a href="#Page_82">82</a></td></tr> -<tr><td><a href="#Page_82">Young Onions in White Sauce</a></td> -<td class="tdr page"><a href="#Page_82">82</a></td></tr> -<tr><td><a href="#Page_83">Baked</a></td> -<td class="tdr page"><a href="#Page_83">83</a></td></tr> -<tr><td><a href="#Page_83">Fried</a></td> -<td class="tdr page"><a href="#Page_83">83</a></td></tr> -<tr><td><a href="#Page_83">Onions in Milk</a></td> -<td class="tdr page"><a href="#Page_83">83</a></td></tr> -<tr><td class="tdc" colspan="2">SPINACH.</td></tr> -<tr><td><a href="#Page_84">Boiled</a></td> -<td class="tdr page"><a href="#Page_84">84</a></td></tr> -<tr><td><a href="#Page_84">Chopped with Eggs</a></td> -<td class="tdr page"><a href="#Page_84">84</a></td></tr> -<tr><td><a href="#Page_84">Spinach Souffle</a></td> -<td class="tdr page"><a href="#Page_84">84</a></td></tr> -<tr><td class="tdc" colspan="2">TOMATOES.</td></tr> -<tr><td><a href="#Page_85">Tomatoes on Toast</a></td> -<td class="tdr page"><a href="#Page_85">85</a></td></tr> -<tr><td><a href="#Page_85">Stuffed Baked Tomatoes</a></td> -<td class="tdr page"><a href="#Page_85">85</a></td></tr> -<tr><td><a href="#Page_86">Fried Tomatoes</a></td> -<td class="tdr page"><a href="#Page_86">86</a></td></tr> -<tr><td><a href="#Page_86">Fricasseed Tomatoes</a></td> -<td class="tdr page"><a href="#Page_86">86</a></td></tr> -<tr><td><a href="#Page_86">Escaloped Tomatoes</a></td> -<td class="tdr page"><a href="#Page_86">86</a></td></tr> -<tr><td><a href="#Page_86">Tomato and Rice Fritters</a></td> -<td class="tdr page"><a href="#Page_86">86</a></td></tr> -<tr><td><a href="#Page_87">Devilled Tomatoes</a></td> -<td class="tdr page"><a href="#Page_87">87</a></td></tr> -<tr><td class="tdc" colspan="2">BREAD STUFFS.</td></tr> -<tr><td><a href="#Page_89">Home Made Yeast</a></td> -<td class="tdr page"><a href="#Page_89">89</a></td></tr> -<tr><td><a href="#Page_89">Three Hour Bread</a></td> -<td class="tdr page"><a href="#Page_89">89</a></td></tr> -<tr><td><a href="#Page_90">Whole Wheat Bread</a></td> -<td class="tdr page"><a href="#Page_90">90</a></td></tr> -<tr><td><a href="#Page_91">English Unfermented Griddle Bread</a></td> -<td class="tdr page"><a href="#Page_91">91</a></td></tr> -<tr><td><a href="#Page_92">Tea Rolls</a></td> -<td class="tdr page"><a href="#Page_92">92</a></td></tr> -<tr><td><a href="#Page_92">Whole Wheat Muffins</a></td> -<td class="tdr page"><a href="#Page_92">92</a></td></tr> -<tr><td><a href="#Page_93">Corn Muffins</a></td> -<td class="tdr page"><a href="#Page_93">93</a></td></tr> -<tr><td><a href="#Page_93">Graham or Rye Gems</a></td> -<td class="tdr page"><a href="#Page_93">93</a></td></tr> -<tr><td><a href="#Page_93">Baking Powder Biscuit</a></td> -<td class="tdr page"><a href="#Page_93">93</a></td></tr> -<tr><td><a href="#Page_94">Puffs</a></td> -<td class="tdr page"><a href="#Page_94">94</a></td></tr> -<tr><td><a href="#Page_94">Pop-Overs</a></td> -<td class="tdr page"><a href="#Page_94">94</a></td></tr> -<tr><td><a href="#Page_94">Waffles</a></td> -<td class="tdr page"><a href="#Page_94">94</a></td></tr> -<tr><td><a href="#Page_95">Boston Brown Bread</a></td> -<td class="tdr page"><a href="#Page_95">95</a></td></tr> -<tr><td><a href="#Page_95">Bannocks</a></td> -<td class="tdr page"><a href="#Page_95">95</a><span class="pagenum" id="Page_iv">[Pg iv]</span></td></tr> -<tr><td class="tdc" colspan="2">GRIDDLE CAKES.</td></tr> -<tr><td><a href="#Page_96">Hominy</a></td> -<td class="tdr page"><a href="#Page_96">96</a></td></tr> -<tr><td><a href="#Page_96">Raised Graham</a></td> -<td class="tdr page"><a href="#Page_96">96</a></td></tr> -<tr><td><a href="#Page_96">Indian Meal</a></td> -<td class="tdr page"><a href="#Page_96">96</a></td></tr> -<tr><td><a href="#Page_96">Bread</a></td> -<td class="tdr page"><a href="#Page_96">96</a></td></tr> -<tr><td><a href="#Page_97">Rice</a></td> -<td class="tdr page"><a href="#Page_97">97</a></td></tr> -<tr><td><a href="#Page_97">Sour Milk</a></td> -<td class="tdr page"><a href="#Page_97">97</a></td></tr> -<tr><td class="tdc" colspan="2">BREAKFAST FOODS.</td></tr> -<tr><td><a href="#Page_97">Whole Wheat</a></td> -<td class="tdr page"><a href="#Page_97">97</a></td></tr> -<tr><td class="tdc" colspan="2">SANDWICHES.</td></tr> -<tr><td><a href="#Page_99">Cheese and Egg</a></td> -<td class="tdr page"><a href="#Page_99">99</a></td></tr> -<tr><td><a href="#Page_99">Egg</a></td> -<td class="tdr page"><a href="#Page_99">99</a></td></tr> -<tr><td><a href="#Page_99">Nut</a></td> -<td class="tdr page"><a href="#Page_99">99-100</a></td></tr> -<tr><td><a href="#Page_100">Plain Cheese</a></td> -<td class="tdr page"><a href="#Page_100">100</a></td></tr> -<tr><td><a href="#Page_100">Cottage Cheese</a></td> -<td class="tdr page"><a href="#Page_100">100</a></td></tr> -<tr><td><a href="#Page_100">Olive and Caper</a></td> -<td class="tdr page"><a href="#Page_100">100</a></td></tr> -<tr><td><a href="#Page_101">Cheese and Mustard</a></td> -<td class="tdr page"><a href="#Page_101">101</a></td></tr> -<tr><td><a href="#Page_101">Boiled Egg</a></td> -<td class="tdr page"><a href="#Page_101">101</a></td></tr> -<tr><td><a href="#Page_101">Tomato</a></td> -<td class="tdr page"><a href="#Page_101">101</a></td></tr> -<tr><td><a href="#Page_101">Tomato and Egg</a></td> -<td class="tdr page"><a href="#Page_101">101</a></td></tr> -<tr><td><a href="#Page_101">Chocolate</a></td> -<td class="tdr page"><a href="#Page_101">101</a></td></tr> -<tr><td><a href="#Page_102">Mushroom</a></td> -<td class="tdr page"><a href="#Page_102">102</a></td></tr> -<tr><td><a href="#Page_102">Pine-apple</a></td> -<td class="tdr page"><a href="#Page_102">102</a></td></tr> -<tr><td><a href="#Page_102">Italian</a></td> -<td class="tdr page"><a href="#Page_102">102</a></td></tr> -<tr><td><a href="#Page_103">Fruit</a></td> -<td class="tdr page"><a href="#Page_103">103</a></td></tr> -<tr><td><a href="#Page_103">Graham</a></td> -<td class="tdr page"><a href="#Page_1">103</a></td></tr> -<tr><td><a href="#Page_103">Russian</a></td> -<td class="tdr page"><a href="#Page_1">103</a></td></tr> -<tr><td class="tdc" colspan="2">CAKES AND ICINGS.</td></tr> -<tr><td class="tdc" colspan="2">CAKES—</td></tr> -<tr><td><a href="#Page_105">One Egg Cake</a></td> -<td class="tdr page"><a href="#Page_105">105</a></td></tr> -<tr><td><a href="#Page_106">Orange Cake</a></td> -<td class="tdr page"><a href="#Page_106">106</a></td></tr> -<tr><td><a href="#Page_106">Ida’s Cake</a></td> -<td class="tdr page"><a href="#Page_106">106</a></td></tr> -<tr><td><a href="#Page_106">Angel Food</a></td> -<td class="tdr page"><a href="#Page_106">106</a></td></tr> -<tr><td><a href="#Page_107">Water Sponge Cake</a></td> -<td class="tdr page"><a href="#Page_107">107</a></td></tr> -<tr><td><a href="#Page_107">Tea Cakes</a></td> -<td class="tdr page"><a href="#Page_107">107</a></td></tr> -<tr><td><a href="#Page_107">Poor Man’s Cake</a></td> -<td class="tdr page"><a href="#Page_107">107</a></td></tr> -<tr><td><a href="#Page_108">Coffee Cake</a></td> -<td class="tdr page"><a href="#Page_108">108</a></td></tr> -<tr><td><a href="#Page_108">Cream Cake</a></td> -<td class="tdr page"><a href="#Page_108">108</a></td></tr> -<tr><td><a href="#Page_108">Fried Cakes</a></td> -<td class="tdr page"><a href="#Page_108">108</a></td></tr> -<tr><td><a href="#Page_108">Sugar Cookies</a></td> -<td class="tdr page"><a href="#Page_108">108</a></td></tr> -<tr><td><a href="#Page_109">Jumbles</a></td> -<td class="tdr page"><a href="#Page_109">109</a></td></tr> -<tr><td><a href="#Page_109">Ginger Snaps</a></td> -<td class="tdr page"><a href="#Page_109">109</a></td></tr> -<tr><td><a href="#Page_109">Macaroons</a></td> -<td class="tdr page"><a href="#Page_109">109</a></td></tr> -<tr><td><a href="#Page_110">Lady Fingers</a></td> -<td class="tdr page"><a href="#Page_110">110</a></td></tr> -<tr><td><a href="#Page_110">Eclairs </a></td> -<td class="tdr page"><a href="#Page_110">110</a></td></tr> -<tr><td><a href="#Page_111">Cream Puffs</a></td> -<td class="tdr page"><a href="#Page_111">111</a></td></tr> -<tr><td><a href="#Page_111">Fruit Jumbles</a></td> -<td class="tdr page"><a href="#Page_111">111</a></td></tr> -<tr><td><a href="#Page_112">Chocolate Strips</a></td> -<td class="tdr page"><a href="#Page_112">112</a></td></tr> -<tr><td><a href="#Page_112">Miss Farmer’s Sponge Cake</a></td> -<td class="tdr page"><a href="#Page_112">112</a></td></tr> -<tr><td><a href="#Page_112">Velvet Cake</a></td> -<td class="tdr page"><a href="#Page_112">112</a></td></tr> -<tr><td class="tdc" colspan="2">ICINGS—</td></tr> -<tr><td><a href="#Page_113">Soft Frosting</a></td> -<td class="tdr page"><a href="#Page_113">113</a></td></tr> -<tr><td><a href="#Page_113">Cream Icing</a></td> -<td class="tdr page"><a href="#Page_113">113</a></td></tr> -<tr><td><a href="#Page_113">Orange Icing</a></td> -<td class="tdr page"><a href="#Page_113">113</a></td></tr> -<tr><td><a href="#Page_113">Opera Caramel Frosting</a></td> -<td class="tdr page"><a href="#Page_113">113</a></td></tr> -<tr><td class="tdc" colspan="2">DESSERTS.</td></tr> -<tr><td><a href="#Page_115">Pastry</a></td> -<td class="tdr page"><a href="#Page_115">115</a></td></tr> -<tr><td><a href="#Page_115">Puff Paste</a></td> -<td class="tdr page"><a href="#Page_115">115</a></td></tr> -<tr><td><a href="#Page_116">Mince Pies</a></td> -<td class="tdr page"><a href="#Page_116">116</a></td></tr> -<tr><td><a href="#Page_116">Fruit Pie</a></td> -<td class="tdr page"><a href="#Page_116">116</a></td></tr> -<tr><td><a href="#Page_117">Cream Pie</a></td> -<td class="tdr page"><a href="#Page_117">117</a></td></tr> -<tr><td><a href="#Page_117">Custard Pie</a></td> -<td class="tdr page"><a href="#Page_117">117</a></td></tr> -<tr><td><a href="#Page_117">Lemon Pie</a></td> -<td class="tdr page"><a href="#Page_117">117</a></td></tr> -<tr><td><a href="#Page_118">Squash Pie</a></td> -<td class="tdr page"><a href="#Page_118">118</a></td></tr> -<tr><td><a href="#Page_118">Ripe Currant Pie</a></td> -<td class="tdr page"><a href="#Page_118">118</a></td></tr> -<tr><td><a href="#Page_118">Neufchatel Cheese Pies</a></td> -<td class="tdr page"><a href="#Page_118">118</a></td></tr> -<tr><td><a href="#Page_119">Pine-apple Tart</a></td> -<td class="tdr page"><a href="#Page_119">119</a></td></tr> -<tr><td><a href="#Page_119">Almond Peach Pie</a></td> -<td class="tdr page"><a href="#Page_119">119</a></td></tr> -<tr><td class="tdc" colspan="2">PUDDINGS.</td></tr> -<tr><td><a href="#Page_120">Irish Moss Jelly</a></td> -<td class="tdr page"><a href="#Page_120">120</a></td></tr> -<tr><td><a href="#Page_120">Sago Milk</a></td> -<td class="tdr page"><a href="#Page_120">120</a></td></tr> -<tr><td><a href="#Page_120">Sago Jelly</a></td> -<td class="tdr page"><a href="#Page_120">120</a></td></tr> -<tr><td><a href="#Page_121">Orange Foam</a></td> -<td class="tdr page"><a href="#Page_121">121</a></td></tr> -<tr><td><a href="#Page_121">Neapolitan Pudding</a></td> -<td class="tdr page"><a href="#Page_121">121</a></td></tr> -<tr><td><a href="#Page_122">Fruit Mange</a></td> -<td class="tdr page"><a href="#Page_122">122</a></td></tr> -<tr><td><a href="#Page_122">Lemon Snow</a></td> -<td class="tdr page"><a href="#Page_122">122</a></td></tr> -<tr><td><a href="#Page_122">Orange Soufflé</a></td> -<td class="tdr page"><a href="#Page_122">122</a></td></tr> -<tr><td><a href="#Page_123">Orange Custards</a></td> -<td class="tdr page"><a href="#Page_123">123</a></td></tr> -<tr><td><a href="#Page_123">Chestnut Cream</a></td> -<td class="tdr page"><a href="#Page_123">123</a></td></tr> -<tr><td><a href="#Page_123">Peach Cake</a></td> -<td class="tdr page"><a href="#Page_123">123</a></td></tr> -<tr><td><a href="#Page_123">Steamed Cabinet Pudding</a></td> -<td class="tdr page"><a href="#Page_123">123</a></td></tr> -<tr><td><a href="#Page_124">Cold Cabinet Pudding</a></td> -<td class="tdr page"><a href="#Page_124">124</a></td></tr> -<tr><td><a href="#Page_124">Prune Whip</a></td> -<td class="tdr page"><a href="#Page_124">124</a></td></tr> -<tr><td><a href="#Page_124">Washington Pie—Chocolate Filling</a></td> -<td class="tdr page"><a href="#Page_124">124</a></td></tr> -<tr><td><a href="#Page_125">Strawberry Cream Cake</a></td> -<td class="tdr page"><a href="#Page_125">125</a></td></tr> -<tr><td><a href="#Page_125">Charlotte Russe Pie</a></td> -<td class="tdr page"><a href="#Page_125">125</a></td></tr> -<tr><td><a href="#Page_126">Steamed Fruit Pudding</a></td> -<td class="tdr page"><a href="#Page_126">126</a></td></tr> -<tr><td><a href="#Page_126">Charlotte Russe</a></td> -<td class="tdr page"><a href="#Page_126">126</a></td></tr> -<tr><td><a href="#Page_126">Connecticut Indian Pudding</a></td> -<td class="tdr page"><a href="#Page_126">126</a></td></tr> -<tr><td><a href="#Page_127">Chinese Pudding</a></td> -<td class="tdr page"><a href="#Page_127">127</a></td></tr> -<tr><td><a href="#Page_127">Banana Pudding</a></td> -<td class="tdr page"><a href="#Page_127">127</a><span class="pagenum" id="Page_v">[Pg v]</span></td></tr> -<tr><td><a href="#Page_127">Cream Rice Pudding</a></td> -<td class="tdr page"><a href="#Page_127">127</a></td></tr> -<tr><td><a href="#Page_128">Sweet Potato Pudding</a></td> -<td class="tdr page"><a href="#Page_128">128</a></td></tr> -<tr><td><a href="#Page_128">Oat Meal Pudding</a></td> -<td class="tdr page"><a href="#Page_128">128</a></td></tr> -<tr><td><a href="#Page_128">Snow Balls</a></td> -<td class="tdr page"><a href="#Page_128">128</a></td></tr> -<tr><td><a href="#Page_129">Cream Pudding</a></td> -<td class="tdr page"><a href="#Page_129">129</a></td></tr> -<tr><td><a href="#Page_129">French Bread Pudding</a></td> -<td class="tdr page"><a href="#Page_129">129</a></td></tr> -<tr><td class="tdc" colspan="2">SAUCES FOR PUDDINGS.</td></tr> -<tr><td><a href="#Page_129">Apricot Sauce</a></td> -<td class="tdr page"><a href="#Page_129">129</a></td></tr> -<tr><td><a href="#Page_130">Hard Sauce</a></td> -<td class="tdr page"><a href="#Page_130">130</a></td></tr> -<tr><td><a href="#Page_130">Ginger Sauce</a></td> -<td class="tdr page"><a href="#Page_130">130</a></td></tr> -<tr><td><a href="#Page_130">Currant Jelly Sauce</a></td> -<td class="tdr page"><a href="#Page_130">130</a></td></tr> -<tr><td><a href="#Page_131">Egg Sauce</a></td> -<td class="tdr page"><a href="#Page_131">131</a></td></tr> -<tr><td class="tdc" colspan="2">APPLE DESSERTS.</td></tr> -<tr><td><a href="#Page_131">Steamed Apples</a></td> -<td class="tdr page"><a href="#Page_131">131</a></td></tr> -<tr><td><a href="#Page_131">Baked Apples</a></td> -<td class="tdr page"><a href="#Page_131">131</a></td></tr> -<tr><td><a href="#Page_132">Apple Fritters</a></td> -<td class="tdr page"><a href="#Page_132">132</a></td></tr> -<tr><td><a href="#Page_132">Baked Apple Dumplings</a></td> -<td class="tdr page"><a href="#Page_132">132</a></td></tr> -<tr><td><a href="#Page_133">Apple Slump</a></td> -<td class="tdr page"><a href="#Page_133">133</a></td></tr> -<tr><td><a href="#Page_133">Apple Rice</a></td> -<td class="tdr page"><a href="#Page_133">133</a></td></tr> -<tr><td><a href="#Page_133">Apple Cream</a></td> -<td class="tdr page"><a href="#Page_133">133</a></td></tr> -<tr><td><a href="#Page_133">Apple Flummery</a></td> -<td class="tdr page"><a href="#Page_133">133</a></td></tr> -<tr><td class="tdc" colspan="2">SHORT CAKES.</td></tr> -<tr><td><a href="#Page_134">Rachel’s Short Cake</a></td> -<td class="tdr page"><a href="#Page_134">134</a></td></tr> -<tr><td><a href="#Page_135">Strawberry</a></td> -<td class="tdr page"><a href="#Page_135">135</a></td></tr> -<tr><td><a href="#Page_135">Orange</a></td> -<td class="tdr page"><a href="#Page_135">135</a></td></tr> -<tr><td><a href="#Page_135">Cranberry</a></td> -<td class="tdr page"><a href="#Page_135">135</a></td></tr> -<tr><td><a href="#Page_135">Pine-apple</a></td> -<td class="tdr page"><a href="#Page_135">135</a></td></tr> -<tr><td><a href="#Page_136">Banana</a></td> -<td class="tdr page"><a href="#Page_136">136</a></td></tr> -<tr><td class="tdc" colspan="2">ICES.</td></tr> -<tr><td><a href="#Page_1">Water Ices</a></td> -<td class="tdr page"><a href="#Page_1">136</a></td></tr> -<tr><td><a href="#Page_136">Uncooked Cream</a></td> -<td class="tdr page"><a href="#Page_136">136</a></td></tr> -<tr><td><a href="#Page_137">French Cream</a></td> -<td class="tdr page"><a href="#Page_137">137</a></td></tr> -<tr><td><a href="#Page_137">Chocolate Cream</a></td> -<td class="tdr page"><a href="#Page_137">137</a></td></tr> -<tr><td><a href="#Page_137">Wachtmeister Frozen Pudding</a></td> -<td class="tdr page"><a href="#Page_137">137</a></td></tr> -<tr><td><a href="#Page_137">Frozen Fruits</a></td> -<td class="tdr page"><a href="#Page_137">137</a></td></tr> -<tr><td><a href="#Page_138">Strawberry Sherbet</a></td> -<td class="tdr page"><a href="#Page_138">138</a></td></tr> -<tr><td><a href="#Page_138">Pine-apple Sherbet</a></td> -<td class="tdr page"><a href="#Page_138">138</a></td></tr> -<tr><td class="tdc" colspan="2">CONFECTIONS.</td></tr> -<tr><td><a href="#Page_139">Candy Dough</a></td> -<td class="tdr page"><a href="#Page_139">139</a></td></tr> -<tr><td><a href="#Page_139">Chocolate Creams</a></td> -<td class="tdr page"><a href="#Page_139">139</a></td></tr> -<tr><td><a href="#Page_139">Cream Walnuts</a></td> -<td class="tdr page"><a href="#Page_139">139</a></td></tr> -<tr><td><a href="#Page_139">Cream Almonds</a></td> -<td class="tdr page"><a href="#Page_139">139</a></td></tr> -<tr><td><a href="#Page_140">Cream Nut Cakes</a></td> -<td class="tdr page"><a href="#Page_140">140</a></td></tr> -<tr><td><a href="#Page_140">Cream Dates</a></td> -<td class="tdr page"><a href="#Page_140">140</a></td></tr> -<tr><td><a href="#Page_140">Orange Creams</a></td> -<td class="tdr page"><a href="#Page_140">140</a></td></tr> -<tr><td><a href="#Page_140">Chocolate Annas</a></td> -<td class="tdr page"><a href="#Page_140">140</a></td></tr> -<tr><td><a href="#Page_141">Molasses Candy</a></td> -<td class="tdr page"><a href="#Page_141">141</a></td></tr> -<tr><td><a href="#Page_141">Brown Betties</a></td> -<td class="tdr page"><a href="#Page_141">141</a></td></tr> -<tr><td><a href="#Page_141">Lemon Mints</a></td> -<td class="tdr page"><a href="#Page_141">141</a></td></tr> -<tr><td><a href="#Page_141">Soft Caramels</a></td> -<td class="tdr page"><a href="#Page_141">141</a></td></tr> -<tr><td><a href="#Page_142">Butter Scotch</a></td> -<td class="tdr page"><a href="#Page_142">142-143</a></td></tr> -<tr><td><a href="#Page_142">Marshmallows</a></td> -<td class="tdr page"><a href="#Page_142">142</a></td></tr> -<tr><td><a href="#Page_142">Choc-o-pop</a></td> -<td class="tdr page"><a href="#Page_142">142</a></td></tr> -<tr><td><a href="#Page_142">Cracker-Jack</a></td> -<td class="tdr page"><a href="#Page_142">142</a></td></tr> -<tr><td><a href="#Page_143">Frosted Fruits</a></td> -<td class="tdr page"><a href="#Page_143">143</a></td></tr> -<tr><td><a href="#Page_143">Stuffed Dates</a></td> -<td class="tdr page"><a href="#Page_143">143</a></td></tr> -<tr><td><a href="#Page_143">Salted Almonds</a></td> -<td class="tdr page"><a href="#Page_143">143</a></td></tr> -<tr><td><a href="#Page_143">Caramels</a></td> -<td class="tdr page"><a href="#Page_143">143</a></td></tr> -<tr><td><a href="#Page_144">Coffee Cream Caramels</a></td> -<td class="tdr page"><a href="#Page_144">144</a></td></tr> -<tr><td><a href="#Page_144">Chocolate Caramels</a></td> -<td class="tdr page"><a href="#Page_144">144</a></td></tr> -<tr><td><a href="#Page_144">Lemon Candy</a></td> -<td class="tdr page"><a href="#Page_144">144</a></td></tr> -<tr><td><a href="#Page_145">Cocoanut Drops</a></td> -<td class="tdr page"><a href="#Page_145">145</a></td></tr> -<tr><td><a href="#Page_145">Kisses</a></td> -<td class="tdr page"><a href="#Page_145">145</a></td></tr> -<tr><td class="tdc" colspan="2">BEVERAGES.</td></tr> -<tr><td><a href="#Page_147">Tea</a></td> -<td class="tdr page"><a href="#Page_147">147</a></td></tr> -<tr><td><a href="#Page_1">Cocoa</a></td> -<td class="tdr page"><a href="#Page_1">147</a></td></tr> -<tr><td><a href="#Page_147">French Coffee</a></td> -<td class="tdr page"><a href="#Page_147">147</a></td></tr> -<tr><td><a href="#Page_148">American Coffee</a></td> -<td class="tdr page"><a href="#Page_148">148</a></td></tr> -<tr><td><a href="#Page_148">Caramel Coffee</a></td> -<td class="tdr page"><a href="#Page_148">148</a></td></tr> -<tr><td><a href="#Page_148">Chocolate</a></td> -<td class="tdr page"><a href="#Page_148">148</a></td></tr> -<tr><td><a href="#Page_149">Apricot Water</a></td> -<td class="tdr page"><a href="#Page_149">149</a></td></tr> -<tr><td><a href="#Page_149">Gingerade</a></td> -<td class="tdr page"><a href="#Page_149">149</a></td></tr> -<tr><td><a href="#Page_149">Grape Juice</a></td> -<td class="tdr page"><a href="#Page_149">149</a></td></tr> -<tr><td><a href="#Page_149">Fruit Juices</a></td> -<td class="tdr page"><a href="#Page_149">149</a></td></tr> -<tr><td><a href="#Page_150">Pine-apple Frappé</a></td> -<td class="tdr page"><a href="#Page_150">150</a></td></tr> -<tr><td><a href="#Page_150">Orange Frappé</a></td> -<td class="tdr page"><a href="#Page_150">150</a></td></tr> -<tr><td class="tdc" colspan="2">ENGLISH MARMALADES.</td></tr> -<tr><td><a href="#Page_151">Rhubarb</a></td> -<td class="tdr page"><a href="#Page_151">151</a></td></tr> -<tr><td><a href="#Page_151">Orange</a></td> -<td class="tdr page"><a href="#Page_151">151</a></td></tr> -<tr><td><a href="#Page_151">Lemon</a></td> -<td class="tdr page"><a href="#Page_151">151</a></td></tr> -<tr><td><a href="#Page_152">Apricot</a></td> -<td class="tdr page"><a href="#Page_152">152</a></td></tr> -<tr><td class="tdc" colspan="2">INVALID COOKERY.</td></tr> -<tr><td><a href="#Page_153">Pea Soup</a></td> -<td class="tdr page"><a href="#Page_153">153</a></td></tr> -<tr><td><a href="#Page_153">Milk Toast</a></td> -<td class="tdr page"><a href="#Page_153">153</a></td></tr> -<tr><td><a href="#Page_153">Cup Custard</a></td> -<td class="tdr page"><a href="#Page_153">153</a></td></tr> -<tr><td><a href="#Page_154">Rice Foam</a></td> -<td class="tdr page"><a href="#Page_154">154</a></td></tr> -<tr><td><a href="#Page_154">Creamed Gruel</a></td> -<td class="tdr page"><a href="#Page_154">154</a></td></tr> -<tr><td><a href="#Page_154">Egg Gruel</a></td> -<td class="tdr page"><a href="#Page_154">154</a></td></tr> -<tr><td><a href="#Page_155">Barley Gruel</a></td> -<td class="tdr page"><a href="#Page_155">155</a></td></tr> -<tr><td><a href="#Page_155">Arrow Root</a></td> -<td class="tdr page"><a href="#Page_155">155</a></td></tr> -<tr><td><a href="#Page_155">Graham Gruel</a></td> -<td class="tdr page"><a href="#Page_155">155</a></td></tr> -<tr><td><a href="#Page_155">Egg Nogg</a></td> -<td class="tdr page"><a href="#Page_155">155</a></td></tr> -<tr><td><a href="#Page_156">Egg and Lime Water</a></td> -<td class="tdr page"><a href="#Page_156">156</a><span class="pagenum" id="Page_vi">[Pg vi]</span></td></tr> -<tr><td><a href="#Page_156">Apple Water</a></td> -<td class="tdr page"><a href="#Page_156">156</a></td></tr> -<tr><td><a href="#Page_156">Egg Lemonade</a></td> -<td class="tdr page"><a href="#Page_156">156</a></td></tr> -<tr><td><a href="#Page_156">Arrow Root Water</a></td> -<td class="tdr page"><a href="#Page_156">156</a></td></tr> -<tr><td><a href="#Page_156">Barley Water</a></td> -<td class="tdr page"><a href="#Page_156">156-157</a></td></tr> -<tr><td><a href="#Page_157">Egg Tea</a></td> -<td class="tdr page"><a href="#Page_157">157</a></td></tr> -<tr><td><a href="#Page_157">Toast Water</a></td> -<td class="tdr page"><a href="#Page_157">157</a></td></tr> -<tr><td><a href="#Page_157">Baked Milk</a></td> -<td class="tdr page"><a href="#Page_157">157</a></td></tr> -<tr><td><a href="#Page_158">Flax-seed Lemonade</a></td> -<td class="tdr page"><a href="#Page_158">158</a></td></tr> -<tr><td class="tdc" colspan="2">IMPORTANT NOTES.</td></tr> -<tr><td><a href="#Page_159">The Way to Test Hot Fat</a></td> -<td class="tdr page"><a href="#Page_159">159</a></td></tr> -<tr><td><a href="#Page_159">Celery Flavoring</a></td> -<td class="tdr page"><a href="#Page_159">159</a></td></tr> -<tr><td><a href="#Page_159">Nut Butter</a></td> -<td class="tdr page"><a href="#Page_159">159</a></td></tr> -<tr><td><a href="#Page_160">Bay Leaves</a></td> -<td class="tdr page"><a href="#Page_160">160</a></td></tr> -<tr><td class="tdc" colspan="2">Substitutes for Meat Ingredients—</td></tr> -<tr><td><a href="#Page_160">Suet</a></td> -<td class="tdr page"><a href="#Page_160">160</a></td></tr> -<tr><td><a href="#Page_160">Meats</a></td> -<td class="tdr page"><a href="#Page_160">160</a></td></tr> -<tr><td><a href="#Page_160">Gelatine</a></td> -<td class="tdr page"><a href="#Page_160">160</a></td></tr> -<tr><td><a href="#Page_160">Meat Fats</a></td> -<td class="tdr page"><a href="#Page_160">160</a></td></tr> -<tr><td><a href="#Page_160">Pastry Shortening</a></td> -<td class="tdr page"><a href="#Page_160">160</a></td></tr> -<tr><td><a href="#Page_161">Herbs and Soup Powder</a></td> -<td class="tdr page"><a href="#Page_161">161</a></td></tr> -<tr><td><a href="#Page_161">To Prepare Onions for Salads</a></td> -<td class="tdr page"><a href="#Page_161">161</a></td></tr> -<tr><td><a href="#Page_161">The Way to Dry Corn</a></td> -<td class="tdr page"><a href="#Page_161">161</a></td></tr> -<tr><td><a href="#Page_162">Weights and Measures for Cooks</a></td> -<td class="tdr page"><a href="#Page_162">162</a></td></tr> -<tr><td><a href="#Page_162">Coloring for Soups and Gravies</a></td> -<td class="tdr page"><a href="#Page_162">162</a></td></tr> -<tr><td><a href="#Page_162">Boiling Vegetables</a></td> -<td class="tdr page"><a href="#Page_162">162</a></td></tr> -<tr><td><a href="#Page_163">Stewing Fruits</a></td> -<td class="tdr page"><a href="#Page_163">163</a></td></tr> -<tr><td><a href="#Page_164">Use of Salt</a></td> -<td class="tdr page"><a href="#Page_164">164</a></td></tr> -<tr><td><a href="#Page_164">Beverages</a></td> -<td class="tdr page"><a href="#Page_164">164</a></td></tr> -<tr><td class="tdc" colspan="2">MENUS.</td></tr> -<tr><td><a href="#Page_165">Menus for One Week</a></td> -<td class="tdr page"><a href="#Page_165">165</a></td></tr> -<tr><td><a href="#Page_170">Menus for Plain Living</a></td> -<td class="tdr page"><a href="#Page_170">170</a></td></tr> -<tr><td><a href="#Page_176">Menus for Formal Luncheons</a></td> -<td class="tdr page"><a href="#Page_176">176</a></td></tr> -<tr><td><a href="#Page_178">Menus for Formal Dinners</a></td> -<td class="tdr page"><a href="#Page_178">178</a></td></tr> -</table><p> -<span class="pagenum" id="Page_1">[Pg 1]</span></p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="PREFACE">PREFACE.</h2> -</div> - - -<p>The aim of this book is to demonstrate the nutritious and appetising -possibilities of vegetable foods. Cattle are becoming so diseased that -apart from a humane revulsion against the consumption of meats in -daily food, man is being driven for his own welfare to seek purer food -substance. Any physical habit indulged in for generations is difficult -to overcome, and the transition period between daily meat eating, and -pure vegetarianism is a difficult one. We have endeavored to suggest -such a variety of tasty and nutritious foods as will materially aid in -making the change.</p> - -<p>We do not claim this to be an exhaustive treatise on Vegetarian -Cookery; only a clear and practical aid in the better preparations of -some of the delicious products of the Vegetable Kingdom. Many children -show a natural dislike to meats, and Mothers are at a loss how to -supply them with proper nourishment when they reject the meat. Requests -have come to us for aid through this very fact; and was one of the -incentives to the bringing out of this book.</p> - -<p>Mothers will have no difficulty in finding a plentiful variety of -relishable and nutritious foods for the children if they will study the -following pages. Equally easy will the formal dinner appear when one -wishes to entertain Vegetarian friends.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_3">[Pg 3]</span></p> - -<h2 class="nobreak" id="INTRODUCTORY">INTRODUCTORY.</h2> -</div> - - -<p>Vegetarianism from a Theosophical standpoint involves a whole -philosophy of life. The short quotation on our title page well -expresses the theosophic concept of the Unity of life, and the law of -cause and effect which we call Karma. Life is fundamentally a unit, -and aught that works ill to any manifestation thereof has effect on -all. Through occult science we are taught a very practical lesson -of direct benefit to the individual, by a diet free from blood. As -clearly stated in Annie Besant’s manual on “Man and his Bodies,” man -molds these instruments of his will, or true self. These bodies are -but instruments; in no sense the man himself; and these instruments or -bodies are finely responsive to the operator, or true self, only as -they are purified and harmonized. Gross foods, and gluttony make gross -bodies, not only physical, but astral as well. For the astral bodies -feed on the subtle emanations of the foods supplying nutriment to the -physical encasement. If, through the consumption of meats we feed the -astral on the emanations of blood or animal life, we intensify the -gross desire-nature of the astral man, intensify the passional-nature, -and at death, when the physical body is cast aside as a discarded -garment, the dense, gross, astral body is held to corresponding planes -in the realm of the astral;<span class="pagenum" id="Page_4">[Pg 4]</span> thus the purgatory of the Roman church -becomes a very real and uncomfortable experience. If, on the contrary, -clean habits of life have purified the astral body, when it is -liberated at the hour of death from the prison house of flesh it is not -of the same degree of density as the lower astral planes, and it passes -on to the sunlit meadows of that world and away from its slums.</p> - -<p>Alcohol has also a most pernicious effect on the astral vehicle, and -for that reason is eliminated from the food of the occultist. It is a -great mistake to give to the perishing, alcohol, or narcotics, as it -has really a more serious effect on the out-going astral than on the -physical encasement. When man learns to live on clean food, to have -clean habits and to think clean, generous thoughts, there is naught in -all this wonderful universe that he need fear.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> - -<p class="center xbig">PRACTICAL<br>VEGETARIAN COOKERY.</p> -</div> - -<h2 class="nobreak" id="SOUPS">SOUPS.</h2> - - -<h3>SOUP STOCK.</h3> - -<p>Any nuts with herbs dried and ground will nicely flavor and enrich -stock.</p> - - -<h3>STOCK FOR CLEAR SOUPS.</h3> - -<p>Place four onions in large kettle with a gallon of water, let boil -steadily two hours, then add one carrot, two small turnips, two -parsnips, three bay leaves, one head of celery (if celery leaves cannot -be had a saltspoonful of celery seeds may be used), one-eighth head -of cabbage. Let boil four hours; strain. This should make a gallon of -strong stock.</p> - - -<h3>TOMATO BOUILLON.</h3> - -<p>Put one quart of tomatoes, with one and a half quarts of water, in -kettle over the fire; add one tablespoonful of chopped onion, two bay -leaves, four whole cloves, one level teaspoonful of celery seed and -a half teaspoonful of pepper. Cover and cook twenty minutes. Strain -through a sieve. Beat the whites of two eggs<span class="pagenum" id="Page_6">[Pg 6]</span> until partly light, add -them to the tomato, and boil rapidly for five minutes. Strain through -two thicknesses of cheese cloth. Reheat, season with two teaspoonfuls -of salt and serve with croutons.</p> - - -<h3>JULIENNE SOUP.</h3> - -<p>Boil tender, not soft, one small potato, one small carrot, one half -cupful of green peas (canned peas can be used), and one small head of -celery, if in season; if in summer, asparagus heads will do. Cut the -large vegetables into small dice, and add one quart of the clear stock. -Take the yolks of two eggs, whipping them up with one tablespoonful of -milk with salt to taste, put in a crockery cup and set in steamer; let -cook until solid; set away to chill, then cut in small dice or fancy -shapes and add to the soup.</p> - - -<h3>MACARONI SOUP.</h3> - -<p>One-third package of Macaroni, or Spaghetti; cook in boiling water, -salted to taste, until tender, then drain quickly and add one quart of -clear stock. Bring to a boiling point and serve.</p> - - -<h3>TORONTO BISQUE.</h3> - -<p>Place a sauce pan, with half a cupful of fine chopped onion, the same -of carrot and celery, over the fire; cover with boiling water; cook -five minutes; drain off the water. Melt one tablespoonful of butter in -a saucepan, add the parboiled vegetables; cover and cook ten minutes, -stirring often; then add one heaping teaspoonful of flour, stir and -cook two minutes, add<span class="pagenum" id="Page_7">[Pg 7]</span> one cupful of canned tomatoes, and one quart of -boiling water, cook fifteen minutes. Shortly before serving rub the -bisque through a sieve; mix the yolk of two eggs with half a cupful of -cream; add it to the bisque, and stir for a few minutes over the fire. -In the meantime cook two ounces of macaroni in salted water thirty-five -minutes; drain and rinse it off with cold water; cut the macaroni into -small pieces the size of a white bean; add one cupful of this macaroni -to the bisque and serve.</p> - - -<h3>TOMATO SOUP.</h3> - -<p>To one can of tomatoes add one pint of water, four peppercorns, one -half bay leaf, four cloves, and a bit of mace; cook until the tomatoes -are soft enough to strain. After straining add two teaspoonfuls of -sugar, one teaspoonful of salt, one fourth teaspoonful of soda; thicken -with two tablespoonfuls of butter and three tablespoonfuls of flour -blended together.</p> - - -<h3>CREAM OF TOMATO.</h3> - -<p>To one half can of tomatoes, add one scant tablespoonful of finely -chopped onion, and three spikes of celery, cook until tender, then -strain through a wire sieve; season to taste, add soda the size of -a pea. Scald one quart of milk, mix one teaspoonful of butter with -heaping teaspoonful of flour, dissolve in warm milk and stir into the -scalding milk; add to the strained tomato stock just before serving; -don’t let it stand after milk is added. Serve with crackers.</p> - -<p><span class="pagenum" id="Page_8">[Pg 8]</span></p> - - -<h3>DUTCH SOUP.</h3> - -<p>Take one bay leaf, one half can of tomatoes, one half can of corn, one -medium sized onion, chopped; two heads of celery, cut fine (or one half -teaspoonful of celery seed); one half cupful of rice, one half cupful -of oatmeal, one carrot, cut in dice, one eighth head of cabbage, cut -fine, one small turnip, cut fine, gallon, or more, of cold water, with -salt to taste. Cook gently until all vegetables are thoroughly tender. -Very nice served plain, or with dumplings. This soup is a hearty -luncheon in itself.</p> - - -<h3>CREAM OF POTATO.</h3> - -<p>To one head of celery, cut fine, add one teaspoonful of chopped onion, -one large, or two medium sized potatoes, sliced; cook until you can -mash through a wire sieve; then add one quart of scalding milk, one -half cupful of cream, and thicken to a cream with buttered flour. Serve -with oyster crackers.</p> - - -<h3>POTATO SOUP WITH DUMPLINGS.</h3> - -<p>Pare, wash, and cut into dice, six good sized potatoes, chop fine -one onion, place in kettle with water to cover, salt to taste, and -cook until tender; then add one quart of cream or rich milk, add one -tablespoonful of butter, a dash of pepper, and let come to a boil.</p> - -<p>Have ready dumplings made as follows: To four heaping tablespoonfuls -of flour, add pinch of salt, one even teaspoonful baking powder, one -tablespoonful<span class="pagenum" id="Page_9">[Pg 9]</span> cream, and water enough to make soft dough; do not -knead, mould into small lumps, size of walnuts, and drop into soup -as soon as the soup comes to a boil. The dumplings take about eight -minutes to cook, and the kettle should be kept covered all the time. -The soup needs to be carefully watched that it does not boil over or -burn; it is well to lift the kettle free from the stove every three or -four minutes, giving it a little twirl, but do not lift the cover until -the eight minutes are passed, for sudden reduction of temperature may -make the dumplings heavy.</p> - - -<h3>RICE POTATO SOUP.</h3> - -<p>To two tablespoonfuls of rice, thoroughly washed, add one potato cut in -large dice, one tablespoonful of finely chopped onion, and one-third of -a teaspoonful of celery seed; cook until tender, salt to taste, add one -quart of hot milk and one half cupful of cream. Serve with crackers.</p> - - -<h3>SOUP WITH NOUILLES.</h3> - -<p>Nouilles—Beat two eggs, mix to a stiff paste with flour and a pinch of -salt, roll out very thin on well floured board, let dry a few minutes, -then roll snugly, cut from end of roll in strips as thin as possible, -and shake out thoroughly. Have one quart clear stock hot and shake -nouilles in gently. Let it simmer until nouilles are tender.</p> - -<p><span class="pagenum" id="Page_10">[Pg 10]</span></p> - - -<h3>BEAN PURÉE WITH NOUILLES.</h3> - -<p>Take one pint of cold Boston baked beans; place in kettle with two -quarts of water, one small onion, chopped fine, one small bay leaf; let -boil until onion is tender, put through a wire strainer (if too thick, -more water can be added); season to taste, add nouilles and let simmer -until they are tender.</p> - - -<h3>BEAN PURÉE WITH TOMATO.</h3> - -<p>To one bowl of cold Boston baked beans, add one half onion, chopped; -one half teaspoonful of celery seed, one pint of tomatoes, one bay -leaf, and one quart of water. Let boil one half hour, then mash through -a colander, if too thick add more water, have ready one heaping -teaspoonful of flour blended smooth with water, stir into the strained -mixture, and put soup back on the fire, letting it come to a good boil. -The flour is added to keep the soup an even creamy thickness. Serve -with croutons.</p> - - -<h3>RED KIDNEY BEAN SOUP.</h3> - -<p>To one can of red kidney beans, cooked in their own juice and then -mashed through a sieve to remove skins, add one quart of rich fresh -milk, one tablespoonful of butter, salt and pepper to taste. Let come -to a boil and serve with croutons, or wafers.</p> - - -<h3>BLACK BEAN SOUP.</h3> - -<p>Soak a pint of black beans in two quarts of cold water over night; boil -them four hours or more; mash<span class="pagenum" id="Page_11">[Pg 11]</span> them thoroughly, strain them through -a colander into a saucepan, cover, and let boil. Mix a tablespoonful -of flour smoothly with cold milk or cream, stir into the boiling soup -until it thickens; add a cupful of butter; if it is too thick, thin -with boiling water; add a tablespoonful of lemon juice. Season and -spice to taste.</p> - - -<h3>SPLIT PEA SOUP.</h3> - -<p>Put a pint of split peas, and one bay leaf, with two quarts of cold -water in a covered saucepan to boil for four hours; mash the peas -thoroughly, strain them through a colander into a saucepan; set it, -covered, over the fire to boil; mix one tablespoonful of flour with a -cupful of soft butter, stir it into the boiling soup until it thickens; -cover and boil five minutes or more. If the soup is too thick it may -be thinned with boiling water. Season to taste. One pint of strained -tomato added to this makes a very nice soup, of different flavor.</p> - - -<h3>CREAM OF CELERY.</h3> - -<p>Cut the tops of one stalk of celery; simmer gently until tender in -sufficient water to cover, with one teaspoonful salt. Cut up celery -stocks in one inch pieces and boil in one pint of water until tender. -Boil two tablespoonfuls rice in water until nearly done; then add to -the celery soup to boil a few minutes; strain celery tops and add -the liquor to the soup pot. Boil one quart of milk in double boiler; -thicken with one scant tablespoonful of flour blended with one -tablespoonful of<span class="pagenum" id="Page_12">[Pg 12]</span> butter; add another teaspoonful of salt; add this to -soup and let boil but a second. Have ready one half cupful of whipped -cream; place in the bottom of the tureen, pour on the hot soup, and -serve with crackers.</p> - - -<h3>WHITE SOUP.</h3> - -<p>Put in a saucepan one and one half pint of water; when boiling throw -in the white part of a cauliflower separated into sprays, let boil -twenty minutes; then add bread balls made thus:—to one pint of bread -crumbs, add powdered marjoram, thyme, sweet savory and chopped parsley, -to taste; one tablespoonful of melted butter, pinch of salt, a little -whole wheat flour and beaten egg to bind; form into little balls, size -of walnuts, and drop into the soup and boil ten minutes; then add one -pint of rich milk or cream to soup, and let come to a boil. Grate in a -bit of cheese, just enough to flavor delicately. Serve with croutons.</p> - - -<h3>CREAM OF CORN.</h3> - -<p>To one can of corn add three pints of milk; boil for half an hour. To -one tablespoonful of chopped onion, add two tablespoonfuls of butter -and cook in frying pan until delicate brown, then add to onion and -butter two tablespoonfuls of flour; blend. Stir this mixture into the -corn and milk; add salt and pepper to taste; cook five minutes; then -run through coarse sieve to strain, and stir in the well beaten yolks -of two eggs and one quarter of a cupful of cream; return to double -boiler and cook until it thickens; do not let it boil.</p> - -<p><span class="pagenum" id="Page_13">[Pg 13]</span></p> - - -<h3>CORN CHOWDER.</h3> - -<p>Pare and slice one large potato and one onion; place in agate kettle a -layer of onion; cover that with one cupful of corn; then add the sliced -potatoes; add just enough water to cover, and let simmer gently until -onion and potatoes are tender. Add one quart of rich milk, one third -cupful of cream and let come to a boil. Remove from fire and stir in -the whipped yolk of one egg, and add a tablespoonful of chopped parsley.</p> - - -<h3>GREEN PEA SOUP.</h3> - -<p>Put a quart of freshly shelled, unwashed peas into a double boiler, -steam until the peas can be thoroughly mashed, pour in a quart of -boiling milk, let boil for one minute and strain it through a colander -into a saucepan; mix two tablespoonfuls of flour smoothly with cold -milk; stir it into the boiling soup until it thickens; add two -tablespoonfuls of butter, set it covered on the range, to boil five -minutes or more,—until the flour is cooked. Season to taste. A sprig -of mint cooked with the peas gives a flavor liked by many.</p> - - -<h3>CABBAGE SOUP.</h3> - -<p>Steam a whole cabbage with the stem end down, for two hours or more, -set it off, covered, to cool; take off the coarse outer leaves, chop -the cabbage very fine, put it into a saucepan with a cupful of butter, -and season to taste. Set it over the fire for the butter to melt; then -dredge in gradually four tablespoonfuls of flour; stir, to mix it with -the butter and cabbage, pour in a<span class="pagenum" id="Page_14">[Pg 14]</span> quart or more of boiling milk, or -water, stir until it thickens; cover it and boil five minutes or more, -to cook the flour.</p> - - -<h3>CAULIFLOWER SOUP.</h3> - -<p>May be made the same as cabbage soup; only substituting cauliflower for -cabbage.</p> - - -<h3>CREAM OF ASPARAGUS.</h3> - -<p>Cut off half inch tips from two bunches asparagus stalks. Cook the -stalks until tender in boiling water. Rub through a colander, salt -to taste; add three pints of boiling milk; smooth one teaspoonful of -butter with one of flour and stir into the soup. Cook fifteen minutes; -while this is in course of preparation boil the tips till tender, drain -and put in tureen. When soup is done take from stove, add one half -cupful of cream and pour over the tips. Serve with croutons.</p> - - -<h3>SUMMER VEGETABLE SOUP.</h3> - -<p>Pare two medium sized onions and one turnip, place these with one -cupful of finely chopped cabbage to cook in three quarts of boiling -water. Season to taste with salt and cook till tender, then add one -cupful of green corn, cut from cob, bring to a quick boil and cook five -minutes, add one half cupful of cream just before serving.</p> - - -<h3>BLACK BEAN SOUP.</h3> - -<p>Soak one quart of black beans over night; put them in a kettle with a -gallon of cold water and two bay<span class="pagenum" id="Page_15">[Pg 15]</span> leaves; boil slowly until well done, -rub through a colander, and return to the kettle; season with salt, -white pepper, and, if liked, a little thyme; blend one tablespoonful of -butter with one tablespoonful of flour and dissolve in one half cupful -of warm water; stir into the soup. Serve with croutons.</p> - - -<h3>CARROT SOUP.</h3> - -<p>Boil six carrots in water; when thoroughly done drain them and pass -them through a fine sieve. Mix the pulp thus obtained with as much -clear stock (water will answer, but the soup will not be so good) as -will make it of the desired consistency. Add pepper, salt, and a pinch -of sugar. Melt one ounce of butter and mix with it a tablespoonful of -flour; then gradually add to the carrot purée; let it come to a boil, -add a small piece of butter; serve with croutons.</p> - - -<h3>MOCK TURTLE SOUP.</h3> - -<p>Boil a bay leaf and a scant cupful of lentils in salted water until -tender. Mash through colander to remove husks. Put back in kettle and -add water enough to make one quart of soup; blend one tablespoonful of -butter with scant tablespoonful of flour and stir into the soup; let -come to a boil. Just before serving add fine slices of lemon, and two -sliced, hard boiled, eggs.</p> - - -<h3>SCOTS BROTH.</h3> - -<p>Wash two ounces of barley; soak it for three hours; chop one half of -a medium sized head of cabbage, and<span class="pagenum" id="Page_16">[Pg 16]</span> one onion, put over to boil with -the soaked barley, in one quart of water; salt to taste. Let boil for -two hours; adding more water if it becomes too thick, be careful not -to add too much water; season with savory herbs, or soup powder; add a -tablespoonful of butter, and serve with croutons.</p> - - -<h3>WHITE TURNIP SOUP.</h3> - -<p>Peel and prepare turnips according to quantity of soup desired, put -them over to cook in boiling water; when half done add one fifth as -much of onions, chopped very fine, with pepper and salt to taste. When -turnips are tender pour the liquid through a sieve and rub the turnips -through with a spoon. Return to kettle and add as much milk as is -required to bring soup to the proper consistency; add a little parsley, -chopped fine; one cupful of cream, and one tablespoonful of butter -blended with one teaspoonful of flour. Serve with croutons.</p> - - -<h3>CREAM OF LIMA BEANS.</h3> - -<p>Soak one cupful of dried lima beans over night; in the morning -drain and add three pints of cold water. Cook until tender and rub -through a sieve. Cut two slices of onion and four slices of carrot -into small cubes; cook in two tablespoonfuls of butter until yellow, -add one cupful of cream or milk, two tablespoonfuls of butter, two -tablespoonfuls of flour, one teaspoonful of salt, and one saltspoonful -of pepper; and stir into the boiling soup. Strain and serve.</p> - -<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> - - -<h3>BEAN PURÉE WITH TOMATO.</h3> - -<p>To one pint of cold Boston baked beans, add one chopped, small, -onion, one bay leaf, and one cupful of tomato; boil in one quart of -water until tender, then mash through a colander, put back in kettle -over the fire and add one tablespoonful of butter blended with one -teaspoonful of flour; season to taste, let come to a boil, and serve -with croutons.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> - -<h2 class="nobreak" id="SAVORIES_AND_RELISHES">SAVORIES AND RELISHES.</h2> -</div> - -<h3>SAVORY HASH.</h3> - -<p>Take one third of brown lentils (which have been cooked tender -and rubbed through colander) to two thirds of chopped cold boiled -potatoes, add one cupful of bread crumbs over which has been poured one -tablespoonful of melted butter. Season, adding savory, soup powder or -sage and chopped onion, as preferred; put tablespoonful of butter in -frying pan, add the hash, cover until thoroughly heated, then remove -cover and let brown, turn out on platter garnished with parsley.</p> - - -<h3>NUT LOAF.</h3> - -<p>Grind or chop very fine one half pound of nuts—any kind you prefer; -add one pound of broken bread, one fourth pound of butter; turn on one -pint of boiling water and one egg, well beaten, salt, pepper, and sage -to taste; chop very fine. Butter a pudding dish, cover the buttered -surface with bread crumbs, pour in the mixture, and bake one hour or -until well done. Turn out on a platter, garnish with parsley or celery -tops. Serve with cranberry sauce.</p> - - -<h3>VEGETABLE SWEET BREADS.</h3> - -<p>To six tablespoonfuls of lentils, previously boiled in salted water -until tender and mashed through a<span class="pagenum" id="Page_20">[Pg 20]</span> colander, add three tablespoonfuls -of bread crumbs and two beaten eggs, mix well together and fry by -tablespoonfuls in plenty of hot butter. Serve hot, with green peas.</p> - - -<h3>STUFFED SQUASH.</h3> - -<p>Boil or steam, a good sized summer squash, it needs to be of tender -skin, leave on the skin and cut it once across before putting on to -cook; let it cook until tender, be careful not to break in taking up; -scoop out the seeds with a spoon, have ready some bread crumbs in which -have been mixed one tablespoonful of melted butter and tablespoonful of -finely minced onion and an equal quantity of chopped parsley or mint, -as you prefer, with salt and pepper to taste; fill the cavity in squash -with this stuffing and fasten together. Place in the oven and bake one -half hour, basting frequently with butter and hot water.</p> - - -<h3>STUFFED CUCUMBERS.</h3> - -<p>Take three medium sized cucumbers, pare, remove the seed centers and -fill with stuffing. Bind the halves together with tape and steam until -tender; remove all tapes, but one, that through the middle, lay them -in a baking dish and brush them over with egg; then scatter fine bread -crumbs and brown. Serve in long dish, with brown gravy.</p> - -<p>The stuffing is made as follows: Put one tablespoonful of melted butter -in stew pan, fry in the butter until brown one onion and two medium -sized<span class="pagenum" id="Page_21">[Pg 21]</span> apples chopped fine. Drain from the fat and make into stuffing -with bread crumbs flavored with a little mint, savory, or sage, as one -prefers; whip one egg and stir in, with seasoning to taste.</p> - - -<h3>VEGETABLE CUTLETS.</h3> - -<p>Use as a basis the vegetables from which the clear soup stock is made; -after they have been thoroughly drained, set away, and chilled they -will chop nicely without mushing. To the quantity of vegetables used -for one gallon of soup stock, add one half can of peas, and one quart -of chopped, cold, boiled potatoes; pepper and salt to taste. Mould in -flat cutlet shapes, dip in fine bread crumbs, then in egg, again in -bread crumbs, and fry in hot oil or butter. Serve hot. This will make -about four dozen cutlets. If the chopped vegetables are placed in a -cool place they will keep nicely several days.</p> - - -<h3>CELERY ON TOAST.</h3> - -<p>After washing and removing green leaves, cut celery stocks into pieces -about four inches long and cook in boiling, salted, water; when tender, -lay on buttered toast, moistened with the water the celery was cooked -in; add a brown sauce, and serve.</p> - - -<h3>TURNIP SOUFFLÉ.</h3> - -<p>Make a white sauce of three tablespoonfuls of butter, three of flour, -and enough milk to make a thick, white sauce; use three cupfuls -of strained cooked turnip, whites of three well beaten eggs, a -teaspoonful<span class="pagenum" id="Page_22">[Pg 22]</span> finely chopped onion; salt, and a dash of cayenne; mix all -together, adding the whites of eggs last folding them carefully in, -bake in a well buttered pan in slow oven until a delicate brown.</p> - - -<h3>FARINA CROUSTADES.</h3> - -<p>Put one quart of water in double boiler and add one teaspoonful of -salt; when scalding hot stir in gradually one and one half cupful of -farina; let it cook till very thick; then spread out on a flat buttered -dish about one and one half inches thick; when perfectly cold cut with -a round cutter and scoop out some of the center so as to make a sort of -cup; brush over with the yolk of egg and set in oven till a delicate -brown.</p> - -<p>For filling, cut into dice, three hard boiled eggs, season with salt, -cayenne, and chopped parsley; add two tablespoonfuls of mushrooms cut -in half; mix with enough well seasoned brown sauce to moisten well; -fill the little croustades and serve; pass more of the filling or sauce -in a gravy boat.</p> - - -<h3>RICE CROQUETTES.</h3> - -<p>One cupful of rice, boiled in one pint of milk and one of water until -tender. While boiling, add butter the size of an egg, two teaspoonfuls -of sugar, three eggs, and the juice and grated peel of one lemon. Mix -well, make into rolls a finger long, and dip first into yolks of two -eggs, well beaten, then into cracker crumbs, and fry in hot cocoanut -butter.</p> - -<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> - - -<h3>ITALIAN MACARONI.</h3> - -<p>Boil one third of a package of macaroni in salted water until tender, -drain and rinse in cold water; heat and cover with tomato sauce (see -sauces and gravies).</p> - - -<h3>MACARONI PIE.</h3> - -<p>Boil a quarter of a pound of macaroni in water until quite soft; pour -off the water; add half a pint of milk, a quarter of a pound of grated -cheese, a piece of butter, a very little mustard, salt, a pinch of -cayenne, and a dust of white pepper. Let it boil for a minute, then -bake in a dish lined with rich crust. The crust should be brushed with -the white of egg to keep it dry.</p> - - -<h3>MACARONI CHEESE.</h3> - -<p>Take the quantity of macaroni required to fill a baking dish two thirds -full, and boil until tender in salted water, drain through a colander -and rinse in cold water, place in baking dish with half a cupful of -milk if quantity used is small, a whole cupful if two quart dish is -to be filled, add cupful of grated cheese, pinch of soda and dash of -cayenne; bake a delicate brown.</p> - - -<h3>VEGETABLE HOT-POT.</h3> - -<p>Use one turnip, one Spanish onion, one cupful of stewed tomato, one -and one half pound of potatoes; one half cupful of tapioca previously -soaked, butter, pepper, and salt to taste. Cut turnip into dice and -boil until tender, at the same time let tapioca cook clear. Cut -potatoes up fine, and chop onion fine and<span class="pagenum" id="Page_24">[Pg 24]</span> scald. Place a layer of -onion at bottom of buttered baking dish, then tapioca, on top of this, -potatoes, chopped turnip, and tomato,—with a little butter on each -layer; repeat this until the dish is full, and have a layer of potatoes -at the top. Bake in hot oven for one hour, the last quarter remove -cover; add layer of bread crumbs and brown.</p> - - -<h3>WINTER VEGETABLE PIE.</h3> - -<p>Place in baking dish, slices of cold boiled potatoes, onions, celery, -and carrot, then add one scant cupful of stewed tomatoes and one half -can of peas. Cover with stock, thickened to a gravy with butter and -flour, cover with plain crust, and bake. A pie of this nature can be -made with a great variety of ingredients; apples, boiled chestnuts, -onions, and potatoes make a good combination. Rice, with a grating of -cheese, celery, onion, and tomato, another variety.</p> - - -<h3>VEGETABLE HASH.</h3> - -<p>Of cooked and chopped vegetables, use one carrot, one blood beet, two -turnips, two quarts of finely sliced potatoes, one onion, and a stalk -of celery; one sprig of parsley; put them in a stew pan, cover tight, -and set in the oven. When thoroughly heated pour over a gravy of drawn -butter and cream. Stir together and serve.</p> - - -<h3>NUT CROQUETTES.</h3> - -<p>Shell and grind one pound of English walnuts, add one teaspoonful of -salt, and the juice of half a lemon,<span class="pagenum" id="Page_25">[Pg 25]</span> one tablespoonful of chopped -parsley, a dash of cayenne pepper; mix thoroughly. Place one cupful of -milk in double boiler; rub one tablespoonful of softened butter with -two tablespoonfuls of flour; when the cream is hot, stir in the flour -and butter; cook until it thickens; season lightly.</p> - -<p>Then turn the thickened cream into the nut mixture; have ready a well -beaten egg and whip in; mix all together thoroughly. Set away to cool; -when cold form into shapely rolls, dip in bread crumbs, then in beaten -egg, again in bread crumbs, and fry quickly in hot fat. Be sure the fat -is at right temperature,—see “Important Notes.”</p> - - -<h3>BISCUIT PATES.</h3> - -<p>Make a nice light baking powder biscuit. Have ready, when the biscuits -are done, one cupful of small mushrooms cooked tender and cut fine, -dressed with one half cupful of cream, mixed with juice of mushrooms, -and thickened with one teaspoonful of flour, blended with teaspoonful -of butter; season to taste with salt and pepper. Take a thin slice off -of the bottom of the biscuit, dig out the center, leaving reasonably -thick walls, put little piece of butter in the shell and fill with -mushrooms dressing; serve at once. Stale biscuit may be used by -toasting them a few minutes in a hot oven after they have been hollowed -out. These are crisp and some prefer them to fresh biscuit.</p> - -<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> - - -<h3>YORKSHIRE PUDDING.</h3> - -<p>To six large tablespoonfuls of flour, add one teaspoonful of baking -powder and one half teaspoonful of salt; sift thoroughly; beat the -yolks of three eggs, and add milk enough to mix with flour and make the -consistency of soft custard; whip whites of eggs to stiff froth and -fold into mixture lightly. Melt a heaping tablespoonful of butter in -dripping pan, letting it brown slightly; pour in the mixture and place -in oven; then pour over the top a half cupful of melted butter; brown -another spoonful of butter, and when pudding is almost done baste with -browned butter. When done cut in squares and serve with melted butter.</p> - - -<h3>FRIED APPLES.</h3> - -<p>Wash apples and dry them, cut in circular slices through the core of -the apples. Sprinkle liberally with sugar and fry in butter until well -cooked. Serve on a platter.</p> - - -<h3>VEGETABLE SAUSAGES NO. 1.</h3> - -<p>Take three cupfuls of grated bread crumbs and moisten with hot water; -add salt, pepper, and mixed herbs. Beat till light, one egg and add to -bind. Shape in small cakes, or rolls, and fry in hot grease.</p> - - -<h3>SAUSAGES NO. 2.</h3> - -<p>Take one cupful of boiled, or Boston baked, beans; heat, and mash -through sieve; chop two onions and boil very tender, mash, and add to -beans. Place in oven one cupful of bread crumbs and let them dry and<span class="pagenum" id="Page_27">[Pg 27]</span> -brown, then roll to powder; add to the mixture, bind with an egg, and -use savory or sage to flavor, with salt and pepper to season. Roll in -shape, dip in wheat meal, and brown in hot butter or oil.</p> - - -<h3>CHINESE RICE.</h3> - -<p>Wash rice thoroughly, have agate kettle half filled with boiling salted -water. Sprinkle rice in the boiling water; let cook until rice is -thoroughly tender; then drain through a sieve.</p> - - -<h3>CURRIED RICE WITH EGGS.</h3> - -<p>Prepare Chinese rice and serve with curried gravy made as follows: -Put one teaspoonful of chopped onion in frying pan, with one heaping -tablespoonful of butter; thicken with browned flour and add sufficient -water to make gravy of right consistency. Season with salt, pepper, -and curry powder enough to delicately flavor. Heap rice in center -of shallow dish or platter, pour the gravy around the edge of rice, -garnish with slices of hard boiled eggs, and lemon.</p> - - -<h3>BANANA FRITTERS.</h3> - -<p>Slice bananas one half inch thick; squeeze over the slices some orange -juice; stand for fifteen minutes; drain each piece, dip in fritter -batter and fry.</p> - - -<h3>CURRIED RICE.</h3> - -<p>Thoroughly wash one cupful of rice; let soak several hours in -cold water; put two tablespoonfuls of butter in saucepan; add one -teaspoonful finely chopped<span class="pagenum" id="Page_28">[Pg 28]</span> onion; when the onion begins to color drain -the rice and add to onion and butter; stir a few minutes; add two -teaspoonfuls curry powder, salt and pepper; then add two and one half -cupfuls of boiling water; cover and cook rapidly for ten minutes; then -move where it will cook very slowly three quarters of an hour.</p> - - -<h3>IRISH STEW.</h3> - -<p>Chop fine a small onion, put over to stew in one pint of water; add -a bay leaf and half a teaspoonful of salt; let simmer until onion is -tender, take out the bay leaf; add pint of milk and one large potato, -pared and sliced thickly; let simmer until potato is tender, then add -one spoonful of flour blended with half a teacupful of butter; add -chopped three hard boiled eggs, pour over split baking powder biscuit -and serve on a platter, garnished with parsley.</p> - - -<h3>CHESTNUT CROQUETTES.</h3> - -<p>Boil one quart of the large French chestnuts; remove the shells and -thin brown skin; mash and run through a sieve; put into a double -boiler, add enough sugar to sweeten, about two tablespoonfuls, the -grated peel of one orange and juice of one half of a lemon, one -tablespoonful of finely chopped citron; beat the yolk of one egg with -one tablespoonful of cream; add to the chestnuts; turn out and when -perfectly cold, form into croquettes; dip in egg, then in bread crumbs -or fine cake crumbs may be used; fry in deep hot fat.</p> - -<p>For the sauce, put into a double boiler one half cupful<span class="pagenum" id="Page_29">[Pg 29]</span> of thick -cream, three fourths cupful of strong coffee, three tablespoonfuls of -sugar and the yolks of four eggs well beaten; stir till it begins to -thicken, remove from the fire; add juice of one half an orange, one -tablespoonful of lemon juice, three teaspoonfuls Maraschino; serve with -the croquettes.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_31">[Pg 31]</span></p> - -<h2 class="nobreak" id="MUSHROOMS">MUSHROOMS.</h2> -</div> - -<h3>GRILLED MUSHROOMS.</h3> - -<p>Prepared in this way the mushrooms must be large. After washing and -peeling, score the tops with a knife and lay them for one hour in a -pickle of oil, salt, pepper and lemon juice. Place them, tops down, on -a close-barred gridiron and broil over a clear, slow fire. Serve on -toast with a sauce made as follows:</p> - -<p>Chop the stalks and pieces of mushrooms that have broken in the washing -and stew in broth for ten minutes with a little minced parsley and -onion. Beat the yolk of one egg with a gill of cream and add slowly to -the sauce. Stir the whole until hot without boiling and pour it over -the toast.</p> - - -<h3>ESCALOPED MUSHROOMS.</h3> - -<p>Put the mushrooms in a buttered baking-dish with alternate layers of -crumbs, seasoning each layer plentifully with butter; add salt, pepper -and a gill of cream or gravy. Bake twenty minutes, keeping covered -while in the oven.</p> - - -<h3>MUSHROOM PIE.</h3> - -<p>Line a baking dish with rich crust. Drain the liquor from a can of -small mushrooms, slice the mushrooms, add one cupful of cream, or rich -milk, and<span class="pagenum" id="Page_32">[Pg 32]</span> tablespoonful of butter, to juice of mushrooms. Season to -taste and thicken with tablespoonful of flour blended with butter; add -the mushrooms, fill in the baking dish, cover with top crust and bake a -rich brown. Brown sauce may be used if preferred.</p> - - -<h3>AUNT SUSAN’S MUSHROOM PIE.</h3> - -<p>Line a deep pudding pan with rich paste; fill two thirds full of -mushrooms (if raw they must be stewed a few minutes first), make a -gravy of flour rubbed very smooth with thick cream, or with butter -and milk, thin with boiling water, season with salt, pepper and soup -powder, pour over the mushrooms, cover with paste and bake.</p> - - -<h3>BAKED MUSHROOMS.</h3> - -<p>Toast for each person a large slice of bread and spread over with rich -sweet cream; lay on each slice, head downward, a mushroom, or if small, -more than one; season and fill each with as much cream as it will hold. -Place over each a custard cup, pressing well down to the toast; set in -a moderate oven and cook fifteen minutes. Do not remove the cups for -five minutes after they come from the oven, as thereby the flavor of -the mushroom is preserved in its entirety.</p> - - -<h3>STEWED MUSHROOMS.</h3> - -<p>Drain off the juice from a can of small mushrooms; put a heaping -tablespoonful of butter into a frying pan; add two tablespoonfuls of -flour and brown well, stirring all the time; then pour in the juice of -mushrooms<span class="pagenum" id="Page_33">[Pg 33]</span> with water enough to make a thin gravy; season with salt, -pepper, and soup powder; add mushrooms and stew a few minutes, then -serve.</p> - - -<h3>MUSHROOMS IN WHITE SAUCE.</h3> - -<p>For stewing, the smaller mushrooms are preferable. Carefully peel the -tops, cut the ends of the stalks level, wash and drain in colander. -They should be stewed, till tender, in as little water as possible. -When thoroughly cooked, add a pint of cream, or new milk, and thicken -in usual way with flour blended in melted butter.</p> - - -<h3>MUSHROOMS WITH LEMON.</h3> - -<p>Use the small canned mushrooms, separate the mushrooms from the liquor, -put them, with one tablespoonful of butter in saucepan; add one -tablespoonful of lemon juice, a pinch of white pepper, and one quarter -of a teaspoonful of salt; place the saucepan over a slow fire and cook -gently fifteen minutes, then serve.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_35">[Pg 35]</span></p> - -<h2 class="nobreak" id="EGGS">EGGS.</h2> -</div> - -<h3>CURRIED EGGS, NO. 1.</h3> - -<p>Put into saucepan two tablespoonfuls of butter, add one half -teaspoonful onion juice; cook slowly till the onion begins to color; -then add one tablespoonful flour and one teaspoonful curry powder; -when perfectly smooth add three fourths of a cupful of clear stock and -one half cupful of cream; cook for five minutes, stirring constantly; -season with salt and pepper. Cut six hard boiled eggs into halves -lengthwise; strain the sauce over them and let stand on the stove a few -minutes till thoroughly heated. Serve on thin squares of toast.</p> - - -<h3>CURRIED EGGS, NO. 2.</h3> - -<p>Boil half a dozen eggs hard and let them get cold. Fry in butter two -large onions cut in thin slices, and let them get quite brown, season -these with pepper and salt, and add a pint of boiling water; when -the onions have stewed for a little while, put in a cupful of milk -thickened with arrowroot, or flour, and flavor with curry powder, let -it simmer, then put in the eggs cut in halves, making them hot, but -do not let them boil. The amount of curry powder used is a matter of -taste; garnish the dish with boiled rice, and serve very hot.</p> - -<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> - - -<h3>BAKED EGGS.</h3> - -<p>Butter gem pans and line with fine, buttered, bread crumbs. Break one -egg carefully into each pan, season with bits of pepper, salt and -butter, cover lightly with buttered bread crumbs, and bake in oven -until delicate brown.</p> - - -<h3>SCRAMBLED EGGS.</h3> - -<p>Break the eggs into a bowl and beat moderately light; add cream in -proportion of one tablespoonful to every two eggs; season to taste. -Have one tablespoonful of butter melted in hot frying pan and pour into -the mixture. Stir until cooked solid, turn on hot platter and serve at -once with toast.</p> - - -<h3>SHIRRED EGGS.</h3> - -<p>Set a saucer on the stove—the heavy japanese ware stands the heat -best—and put in it a teaspoonful of butter, when hot break two eggs -into the dish, let cook until they bubble, and begin to set. Serve in -the dish in which they are cooked, slipping the saucer on to a small -plate. Serve at once.</p> - - -<h3>HARD BOILED EGGS.</h3> - -<p>The eggs should be placed in boiling water, then set where they will -simmer, rather than boil, and be left for fifteen minutes; the yolks -will be dry and fine. To make them peel easily slip at once into cold -water on removing from the fire.</p> - -<p><span class="pagenum" id="Page_37">[Pg 37]</span></p> - - -<h3>LYONAISE EGGS.</h3> - -<p>Put one half tablespoonful butter in sauce pan, add one teaspoonful -onion juice, cook slowly five minutes. Add one tablespoonful flour -and, when well mixed, add one and one half cupfuls milk, stir till it -thickens, season with salt and pepper, pour the sauce in a bake-dish, -and break six eggs onto the sauce. Sprinkle quite thickly with bread -crumbs, put bits of butter over all, and set in the oven for three or -four minutes.</p> - - -<h3>EGGS WITH MUSHROOMS.</h3> - -<p>Trim and peel the mushrooms; put them in stew-pan with butter, and cook -until tender, season to taste. Place in shallow dish pouring the butter -over them, then break over them eggs enough to cover, sprinkle thickly -with bread crumbs and add bits of butter, place in hot oven long enough -to set the eggs. Do not let the eggs harden; four or five minutes is -the time usually required. Serve at once.</p> - - -<h3>SAVORY EGGS.</h3> - -<p>Fry slices of Spanish onions until a delicate brown; add a -tablespoonful of chopped parsley, pepper and salt, blend fat with -tablespoonful of flour; add a pint of hot milk. Have ready some hard -boiled eggs, quarter, and heat in the prepared sauce. Serve on toast.</p> - - -<h3>FRICASSEED EGGS.</h3> - -<p>Boil the eggs till hard, take them out of the shells and arrange on a -platter either in halves, or the yolks<span class="pagenum" id="Page_38">[Pg 38]</span> whole and whites cut in dice; -make a rich white sauce and pour over them, garnish the dish with -parsley.</p> - - -<h3>EGGS FORCED.</h3> - -<p>Boil the number of eggs required; throw into cold water to chill; peel, -and cut crosswise, take out the yolks, being careful not to break the -whites. Rub the yolks with tablespoonful of butter (if six eggs are -used), add two tablespoonfuls of cooked, chopped, mushrooms, pepper, -salt, and one tablespoonful of chopped parsley; heat this mixture and -beat it to a paste. Stuff with it the whites of the eggs and serve cold -on bed of cress.</p> - - -<h3>EGG CUTLETS.</h3> - -<p>For each cutlet allow one hard boiled egg, chopped fine, a -tablespoonful of bread crumbs, the same quantity of grated cheese, a -pinch of curry powder, pepper and salt; mix the whole with the beaten -yolk of a raw egg and shape like cutlet; dip in white of egg and bread -crumbs and fry brown; serve very hot.</p> - - -<h3>ROASTED EGGS.</h3> - -<p>Fresh eggs well roasted are considered by some to be much richer than -boiled eggs. Eggs may be roasted in the oven or in hot ashes. Care -should be taken to turn them, where the heat is unequal.</p> - - -<h3>EGGS IN CREAM.</h3> - -<p>Put half a cupful, or more, of cream into a shallow earthen dish, and -place the dish in pan of boiling<span class="pagenum" id="Page_39">[Pg 39]</span> water. When the cream is hot, break -in as many eggs as the bottom of the dish will hold, and cook until -well set, basting them occasionally over the top with the hot cream, -season to taste, and serve promptly.</p> - - -<h3>ESCALOPED EGGS.</h3> - -<p>Boil six eggs fifteen minutes, the water should simmer, rather than -boil; then slip the eggs into cold water for a moment, to make them -peel easily, remove the shells and set aside to cool. Make a white -sauce of rich milk thickened with butter and flour, seasoned to -taste. Remove the whites of eggs and chop; cream the yolks with one -half cupful of cream and add to white sauce. Stir in the chopped up -whites, and add a teaspoonful of chopped parsley; place in baking dish, -sprinkle bread crumbs and bits of butter over the top and set in hot -oven just long enough to brown delicately.</p> - - -<h3>POACHED EGGS, SPANISH STYLE.</h3> - -<p>Heat an earthen pan slowly and melt in it a tablespoonful of butter; -add a teaspoonful of salt, a smaller quantity of pepper and a small -onion minced very fine; or in place of the onion, use parsley, and -sweet herbs, or a combination of all together as you prefer. Drop in -the eggs one at a time; do not stir, but let them brown a little; turn -carefully and brown on the other side. In Spain and Mexico they are -served in the dish in which they are cooked, and as hot as possible.</p> - -<p><span class="pagenum" id="Page_40">[Pg 40]</span></p> - - -<h3>SWISS EGGS.</h3> - -<p>Cover the bottom of a dish with two ounces of fresh butter and on this -scatter grated cheese; drop the eggs upon the cheese without breaking -the yolks, season to taste. Pour over the eggs a little cream and -sprinkle with about two ounces of grated cheese; set in a moderate oven -for ten or fifteen minutes.</p> - - -<h3>FRENCH OMELET (PLAIN).</h3> - -<p>Beat the yolks of six eggs to a cream, and beat whites to a stiff -froth, add two tablespoonfuls of cream, or rich milk, to the yolks, -season to taste, whip in the beaten whites lightly. Have omelet pan -well oiled with butter and moderately hot; cook slowly until browned -slightly on the bottom, then set pan in upper grate in hot oven. Serve -on a platter garnished with parsley.</p> - - -<h3>DRESSED OMELETS.</h3> - -<p>A nice variety can be given omelets by filling supplied just before -folding.</p> - - -<h3>TOMATO DRESSING.</h3> - -<p>Five tomatoes stewed down, and seasoned with salt, pepper and butter. -Spread on omelet just before folding.</p> - - -<h3>OMELET, WITH FRENCH PEAS.</h3> - -<p>Heat and drain one can of peas, season with salt, pepper and butter. -Cover the platter and serve omelet on peas.</p> - -<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> - - -<h3>MUSHROOM FILLING.</h3> - -<p>If fresh mushrooms are used, select the small variety; peel and slice -them, stew until tender in butter; season to taste and spread on omelet -before folding.</p> - - -<h3>FOAMY OMELET (SWEET).</h3> - -<p>Beat the yolks of six eggs to a cream, add one half cupful of cream, -one tablespoonful of sugar. Whip the whites to a stiff froth, and add -one half to the mixture; have frying pan moderately hot, melt one -teaspoonful of butter in pan; be careful not to brown, and pour in -the mixture. Cook carefully, lifting pan from fire frequently so it -will not scorch on the bottom; when nearly set, pour over the rest of -whites of eggs, and sprinkle with powdered sugar, then set in oven -until whites of eggs set; have ready a hot platter, slip omelet on to -platter, lay spoonfuls of jelly on omelet and double quickly. Serve at -once. This omelet without sweetening is very nice with savory dressing, -such as minced herbs heated in butter.</p> - - -<h3>BREAD OMELET.</h3> - -<p>Crumble a cupful of stale bread and soak in half a teacupful of milk. -Then beat quite smooth, and add half a teaspoonful of salt and five -beaten eggs. Butter a shallow pudding dish well, pour in the mixture, -and bake in an oven about ten minutes, serving at once in the same -dish, as it falls quickly.</p> - -<p><span class="pagenum" id="Page_42">[Pg 42]</span></p> - - -<h3>VEGETABLE OMELET.</h3> - -<p>Chop an onion finely, together with two crisp heads of lettuce, -season with salt and pepper, and stir in six well beaten eggs, add -three tablespoonfuls of cream. Pour into hot, buttered spider, and -when thickened, but not hardened, fold over and serve on hot platter. -Parsley may be used, if preferred, in place of lettuce.</p> - - -<h3>CHEESE OMELET, NO. 1.</h3> - -<p>Break three eggs into a basin; whip them till well mixed; add pepper -and salt, and two ounces of grated cheese; melt one tablespoonful of -butter in frying pan; when the butter is quite hot pour the mixture -into the pan; as soon as it begins to set, draw the thickening portion -from the bottom of pan with a silver fork, letting the liquid substance -cover the pan, do not stir; repeat this operation until it is all -sufficiently cooked; then turn onto a heated platter, garnished with -parsley, or cress.</p> - - -<h3>CHEESE OMELET, NO. 2.</h3> - -<p>Mix to a smooth batter three tablespoonfuls of flour with half a pint -of milk. Beat together four eggs, a little salt and one fourth of a -pound of old cheese grated. Add these to the flour and milk and mix -all, beating briskly for several minutes. Put three ounces of butter on -a frying pan, and when it is boiling hot pour in the mixture and cook -to a nice brown on both sides, turning carefully. Serve on a hot dish.</p> - -<p><span class="pagenum" id="Page_43">[Pg 43]</span></p> - - -<h3>EGG AND ASPARAGUS.</h3> - -<p>Cut about two dozen stalks of asparagus into inch lengths and boil -tender. Drain, pour over a cupful of drawn butter; stir until hot, turn -into a baking dish. Break about six eggs on top, put a bit of butter on -each, with salt, and pepper; put into a quick oven until the eggs are -“set.”</p> - - -<h3>DEVILLED EGGS.</h3> - -<p>Boil the eggs for twenty minutes, remove the shells, cut each egg in -half without breaking the whites; take out the yolks and pound them -in a mortar, adding cayenne, salt and curry powder. Stuff the whites -with this paste and join the eggs to their original shape. Cut off just -sufficient of each broad end to enable them to stand, and arrange them -thus on a dish in a bed of cress or parsley.</p> - - -<h3>EGGS ON TOAST.</h3> - -<p>Put one tablespoonful of butter in a chaffing dish, and when bubbling -add one tablespoonful of flour, one half teaspoonful of salt, one half -saltspoonful of pepper, and, gradually, one cupful of milk. Add the -whites of three hard boiled eggs, chopped fine. When hot, pour over -three slices of toast. Rub the yolks through a strainer over all and -garnish with parsley.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_45">[Pg 45]</span></p> - -<h2 class="nobreak" id="SAVORY_SAUCES_AND_GRAVIES">SAVORY SAUCES AND GRAVIES.</h2> -</div> - - -<p>Nut butter is an excellent substitute for meat essence in gravies, -stocks, and sauces. It should be used in the proportion of one -tablespoonful to one quart of water.</p> - - -<h3>BROWN SAUCE.</h3> - -<p>Heat a pint of thin cream; when boiling add a tablespoonful of flour, -browned in the oven and rubbed to a smooth paste with a little cold -milk; salt to taste; cook thoroughly for ten minutes; then add one -cupful of hot, stewed, strained tomato. Beat thoroughly.</p> - - -<h3>TOMATO SAUCE, NO. 1.</h3> - -<p>Melt one tablespoonful butter, add one tablespoonful of chopped -onion, fry until delicate brown; then add one tablespoonful of flour; -gradually pour in one cupful of clear soup stock and one half cupful of -strained juice of tomato. Season to taste, and cook until it thickens. -Nut or dairy butter may be used.</p> - - -<h3>TOMATO SAUCE, NO. 2.</h3> - -<p>Put one half can of tomatoes, one cupful of water, two cloves, two -allspice berries, two pepper corns, two sprigs of parsley, one -teaspoonful of mixed herbs, over to boil in granite saucepan; fry one -tablespoonful<span class="pagenum" id="Page_46">[Pg 46]</span> of chopped onion in one tablespoonful of butter till a -delicate brown; then add tomato mixture and one heaping tablespoonful -of corn starch that has been dissolved in cold water. Simmer ten -minutes, add one half teaspoonful of salt, and one half saltspoonful of -pepper, add a dash of cayenne, if liked. Strain.</p> - - -<h3>WHITE SAUCE.</h3> - -<p>To one pint of milk add one heaping tablespoonful of flour blended with -one tablespoonful of melted butter; boil until it thickens, salt to -taste, add one half cupful of cream. If too thick, thin with hot milk.</p> - - -<h3>CHEESE SAUCE.</h3> - -<p>Flavor white sauce by adding grated cheese, and stir until the cheese -is quite melted.</p> - - -<h3>DUTCH SAUCE.</h3> - -<p>To four ounces of butter add the well beaten yolks of three eggs, a -teaspoonful of flour, a dessertspoonful of lemon juice and salt to -taste; put in double boiler and stir gently until it thickens; do not -let it boil or it will curdle. This sauce is very nice with asparagus -or cauliflower.</p> - - -<h3>DRAWN BUTTER.</h3> - -<p>One half cupful of butter, rubbed well with two tablespoonfuls of -flour; put into saucepan with about one pint of boiling water, stir -constantly until well melted. Add one tablespoonful of chopped parsley.</p> - -<p><span class="pagenum" id="Page_47">[Pg 47]</span></p> - - -<h3>BUTTER SAUCE.</h3> - -<p>Season a cupful of flour with pepper, nutmeg, and cloves. Mix it with -water into a thin paste, and work in a piece of butter about the size -of an egg. Put the paste into a pan over the fire, and boil it for a -quarter of an hour, then take it off, and add some fresh butter in -small portions at a time, continually stirring the contents, to prevent -the butter from rising to the surface. Afterwards add lemon juice to -flavor, and mix thoroughly. This sauce may be used with almost any -vegetable. Another way of making butter sauce sometimes called oiled -butter, which is generally liked, is to take as much fresh butter as -will be wanted, and melt it, but do not let it brown. Skim it, pour it -out, let it rest a minute, then drain it from the curd at the bottom, -and serve.</p> - - -<h3>BROWN BUTTER GRAVY.</h3> - -<p>Take one bay leaf, and a teaspoonful of chopped onion and simmer -fifteen minutes in one pint of water. Brown two tablespoonfuls of -flour. Put one heaping tablespoonful of butter in frying-pan, melt, -browning slightly, add flour, then the strained water that is flavored -with onion and bay leaf; let boil, if too thick add more hot water. -Salt and pepper to taste.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_49">[Pg 49]</span></p> - -<h2 class="nobreak" id="CHEESE_DISHES">CHEESE DISHES.</h2> - -</div> -<h3>AN ENGLISH MONKEY.</h3> - -<p>Soak one cupful of bread crumbs in one cupful of milk about ten or -fifteen minutes. Melt one tablespoonful of butter, add one cupful of -cheese broken into small pieces; stir until melted; add the crumbs and -one beaten egg, one half teaspoonful of salt, a few grains of cayenne, -and a piece of bicarbonate of soda as large as a pea. Cook for five -minutes; serve on wafers.</p> - - -<h3>RICE AND CHEESE.</h3> - -<p>Take one pint of boiled rice and one cupful of grated cheese; add -to the cheese a dash of cayenne pepper and soda the size of a small -pea; mix thoroughly. Place the rice and cheese in alternate layers in -buttered baking dish. Sprinkle bits of butter over the top and bake in -hot oven until brown.</p> - - -<h3>WELSH RAREBIT.</h3> - -<p>Take one fourth pound of good rich cheese, grate it, add one half -cupful of milk; put in a double boiler. Mix one half teaspoonful -mustard, one saltspoonful of salt, a sprinkle of cayenne pepper and -soda the size of a small pea, to a smooth paste with a little milk; add -the yolks of two eggs, and beat well. When the cheese is melted stir -in mixture of egg and seasoning,<span class="pagenum" id="Page_50">[Pg 50]</span> add two teaspoonfuls of butter, and -cook until it thickens, stirring constantly. Pour over toast, or heated -square crackers and serve at once.</p> - - -<h3>CHEESE PUDDING.</h3> - -<p>Grate one half pound of cheese and add a dash of cayenne, and soda the -size of a pea; add six ounces of grated bread, using crust and all; mix -with pepper and salt to taste, melt two ounces of butter in one gill -of boiling milk and pour over the mixture (cook in double boiler and -stir until cheese is melted), then beat in the yolks of three eggs, -beat whites of eggs stiff and add them to the mixture (after it is set -off of the stove), then pour into a greased pudding dish and bake in -moderately hot oven.</p> - - -<h3>CHEESE STRAWS.</h3> - -<p>Sift one cupful of flour, one half teaspoonful of baking powder, a dash -of cayenne pepper, and salt thoroughly. Then work in two tablespoonfuls -butter, add three fourths of a cupful of grated cheese and mix to a -soft dough with milk. Roll out lightly on a floured board, cut in -strips the length of a pencil, also make some small rings. Bake in a -hot oven until delicate brown. Put sticks through one or two of the -rings. Nice to serve with salads, or for lunch boxes.</p> - - -<h3>ESCALOPED POTATOES, WITH CHEESE.</h3> - -<p>Slice cold boiled potatoes and sprinkle with salt and pepper; prepare -a good cream sauce; put a layer<span class="pagenum" id="Page_51">[Pg 51]</span> of sauce, then one of potato into -a shallow bake dish, having the last layer of sauce; cut some thin -strips of cheese about two and one half inches long, lay them on top -of the potatoes, sprinkle with bread crumbs, put into a good oven till -slightly browned and the cheese is somewhat melted.</p> - - -<h3>CHEESE PATÉS, NO. 1.</h3> - -<p>Make a good short crust, roll it out very thin and line as many patty -pans as will be required; fill them with stale bread crumbs, or dry -rice. Cover with crust and bake in a quick oven. When cooked, remove -the lid and take out the bread, or rice; fill up the case with cheese -mixture; brush round the edge with egg and cover with the lid. Serve -very hot.</p> - -<p>Cheese Mixture.—Grate one half pound of good rich cheese, add a dash -of cayenne pepper and a tiny speck of soda, mix with white sauce to the -consistency of cream, stir over the fire until the mixture is thick, -remove from stove, and add one well beaten yolk of egg. Fill the cases -while hot and serve at once.</p> - - -<h3>CHEESE PATÉS, NO. 2.</h3> - -<p>Cut rounds of bread two and one half inches thick and with a sharp -knife or smaller cutter cut the center nearly through; spread all over -with soft butter, put into a quick oven till a delicate brown, grate -enough dry cheese to make one large cupful; season with salt, cayenne -and a very little dry mustard; moisten with cream and stock till you -have a smooth paste, adding<span class="pagenum" id="Page_52">[Pg 52]</span> a few drops of onion juice; fill the -centers of the bread rounds; the cheese must not be too soft; put in a -quick oven till cheese is melted, then draw to the edge of the oven; -put a spoonful of beaten white of egg on top of each center, let color -for a moment and serve.</p> - - -<h3>CHEESE RELISH.</h3> - -<p>Fill a baking dish with alternate layers of grated cheese, in which you -have mixed a tiny speck of soda, a dash of cayenne pepper, and bread -crumbs, placing crumbs in bottom of dish. When filled, pour over it -rich milk, or cream, in proportion of one half pint to each cupful of -crumbs. Salt to taste and bake for twenty minutes in a reasonably hot -oven.</p> - - -<h3>CHEESE PUFF.</h3> - -<p>Butter liberally two slices of bread and place one in bottom of baking -dish; grate one fourth pound of cheese and sprinkle half of it over -the buttered bread with a little salt, a dash of cayenne pepper, and -soda the size of a pea; then add another slice of buttered bread and -the rest of the grated cheese; season as before; whip two eggs to a -froth and beat into one pint of milk; pour it over the bread and cheese -mixture and bake a delicate brown; serve hot.</p> - - -<h3>CHEESE WAFERS.</h3> - -<p>Take a quarter of a pound each of flour, butter, and grated cheese; -mix them thoroughly with one quarter of a saltspoonful of cayenne -pepper. Mix with yolk of egg and water to a smooth stiff paste; roll -this out to<span class="pagenum" id="Page_53">[Pg 53]</span> the thickness of half an inch, then cut into pieces about -three inches long and one inch wide. Bake these until they are lightly -browned, and serve them as hot as possible.</p> - - -<h3>CHEESE CUSTARDS.</h3> - -<p>Six tablespoonfuls of grated cheese, two of butter, four eggs, one -cupful of milk with a teaspoonful of corn starch stirred into it, salt -and pepper to taste. Beat the eggs very light and pour upon them the -heated milk (with a pinch of soda), having thickened with the corn -starch. While warm add butter, pepper, salt and cheese. Beat well and -pour into greased custard-cups. Bake in a quick oven about fifteen -minutes, or until high and brown. Serve at once, as a separate course, -with bread and butter, after soup, or before serving dessert.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_55">[Pg 55]</span></p> - -<h2 class="nobreak" id="SALAD_DRESSINGS_AND_SALADS">SALAD DRESSINGS, AND SALADS.</h2> -</div> - -<h3>CREAM DRESSING.</h3> - -<p>To one pint of boiling cream, add two ounces of flour, stirred to a -smooth paste with two ounces of butter; cook two minutes. Remove from -sauce pan and add one ounce more of butter, stirring until cool and -perfectly mixed; then season to taste with lemon juice, salt, pepper, -and mustard (blending the mustard first in a little lemon juice). Add -sliced olives; or, if preferred, use one tablespoonful of chopped -parsley and one half teaspoonful of finely chopped onion; the olives -are best with cabbage, and onion and parsley with mixed salads.</p> - - -<h3>PLAIN DRESSING.</h3> - -<p>Beat one egg very light; add one tablespoonful of vinegar and cook in -double boiler until thick; place one tablespoonful of butter in a bowl -and pour the hot custard over it; beat until smooth, then add mustard -and salt to taste—one half teaspoonful of mustard, and saltspoonful -of salt is the usual proportion,—with half a teaspoonful of sugar to -blend. Set away to cool. Just before using, add sufficient sweet cream -to thin to the consistency of rich cream.</p> - -<p><span class="pagenum" id="Page_56">[Pg 56]</span></p> - - -<h3>MAYONAISE DRESSING.</h3> - -<p>To the yolks of two eggs add a scant teaspoonful of mustard, equal -quantity of salt, and a dash of cayenne pepper, stir, then add, very -slowly almost drop by drop, one teacupful of olive oil. The mixture -should be as thick as butter, then add one tablespoonful of lemon -juice, if too thick, thin with sweet cream. For cabbage or potato -salads it is well to add one half cup of sweet cream, while for tomato, -aspic or plain, no cream should be used.</p> - - -<h3>FRENCH DRESSING.</h3> - -<p>Mix one half teaspoonful of salt, with one half saltspoonful of pepper -and two tablespoonfuls of lemon juice; then add slowly, stirring -briskly, one half cupful of oil. Very nice for plain salads.</p> - - -<h3>COOKED SALAD DRESSING.</h3> - -<p>Mix one tablespoonful of sugar, one teaspoonful of mustard, one -teaspoonful of salt, a speck of cayenne and the yolk of one egg; add -two tablespoonfuls of melted butter and one half cupful of milk. Stir -over boiling water until it thickens. Take from the fire and add the -beaten white of the egg and two tablespoonfuls of lemon juice.</p> - - -<h3>AUNT SUSAN’S SALAD DRESSING.</h3> - -<p>Beat together one level teaspoonful of mustard, one heaping teaspoonful -of sugar, one dessertspoonful of melted butter, one half teaspoonful -of salt and the yolk of one egg; add one cupful of milk and cook in<span class="pagenum" id="Page_57">[Pg 57]</span> -double boiler until it thickens; stirring all the while. When thick add -lemon juice or vinegar to taste. This dressing can be kept any length -of time by bottling, not necessary to seal.</p> - - -<h3>SALAD CREAM.</h3> - -<p>Heat one half cupful of vinegar and one half cupful of sugar. When very -hot add one half cupful of sour cream into which the yolks of two eggs -have been beaten. Stir well, remove from the fire and then chill before -using.</p> - -<p>Very nice on cabbage salad.</p> - - -<h3>SPRING SALAD.</h3> - -<p>In a salad bowl put a layer of fresh watercress, then a layer of thinly -sliced cucumbers, then a layer of tomatoes with a teaspoonful of -chopped chives. Repeat the process and put a border of watercress round -the bowl. When ready to serve pour on a French dressing and toss until -well mingled.</p> - - -<h3>STUFFED TOMATO SALAD.</h3> - -<p>Select good sized, smooth, solid tomatoes, scald and skin quickly, -slip into ice-water to chill, then carefully remove center without -breaking under part; remove seed pulp with your finger, then fill -with a chopped mixture of onion, cucumber, parsley, and cress; cover -with mayonaise dressing and serve on platter garnished with lettuce -leaves, or parsley. One should use judgment in regard to any mixture -given in receipt of this nature, and omit any article not pleasing to<span class="pagenum" id="Page_58">[Pg 58]</span> -individual tastes, for instance some prefer to omit parsley, others do -not like onion, etc.</p> - - -<h3>PLAIN TOMATO SALAD.</h3> - -<p>Choose smooth round medium sized tomatoes, scald, and skin quickly. Set -away to chill, serve on lettuce leaves with thick mayonaise dressing.</p> - - -<h3>TOMATO ASPIC.</h3> - -<p>To one quart of strained tomato juice, add one bay leaf, one -teaspoonful of chopped onion, and one teaspoonful of salt; let boil ten -minutes, strain through fine sieve, or cheese cloth. Set back on stove -and thicken with two or more tablespoonfuls of cornstarch, previously -dissolved in one third cup of cold water; let boil until clear, turn -into wet mould, and set away to chill. Serve on lettuce leaves with -thick mayonaise dressing.</p> - - -<h3>SUMMER SALAD.</h3> - -<p>Take two small heads of nice tender lettuce; tear, do not cut, add one -pint of wax or string beans, that have been cooked till tender. Add -one medium sized cucumber, sliced thin, and one young onion, two hard -boiled eggs, sliced, add a dash of cayenne pepper, cover with mayonaise -or French dressing.</p> - - -<h3>ITALIAN SALAD.</h3> - -<p>Select two small heads of crisp tender lettuce, wash carefully; pare -and slice one medium sized cucumber; cut fine one third cupful of -parsley; wash one bunch of water cress; clean six crisp round radishes<span class="pagenum" id="Page_59">[Pg 59]</span> -but do not pare, slice thin; slice very thin as much onion as suits -your taste, mix all together and dress with oil, lemon juice, salt and -cayenne pepper, mixed thoroughly until the lemon cuts the oil; this -result is obtained more quickly if your oil is thoroughly chilled and -is added slowly to the lemon juice and salt; add pepper last. This is a -delicate and delicious summer salad.</p> - - -<h3>STRING BEAN SALAD.</h3> - -<p>String, wash and break into inch lengths one quart of tender beans, -boil in salted water until tender; drain thoroughly, then mix with one -cupful of French dressing, and let stand until cold. Serve on lettuce -leaves, and just before sending to the table add a little more dressing.</p> - - -<h3>LIMA BEAN SALAD.</h3> - -<p>If fresh beans are used boil until tender in salted water; in winter -use the California dried beans and soak over night, then boil gently -till tender; drain, and when cold sprinkle with salt and pepper; add -one tablespoonful of chopped parsley and a few drops of onion juice; -pour over a French dressing, or, if you prefer, a mayonaise; arrange on -crisp lettuce leaves, garnish with hard boiled eggs.</p> - - -<h3>NUT AND CELERY SALAD.</h3> - -<p>To three cupfuls of finely cut celery, add one cupful of chopped -English walnuts; dress liberally with mayonaise dressing, thinned with -cream. Garnish with celery leaves and slices of lemon.</p> - -<p><span class="pagenum" id="Page_60">[Pg 60]</span></p> - - -<h3>PLAIN CELERY SALAD.</h3> - -<p>Wash and finely cut the celery, and cover with mayonaise creamed -dressing. Serve with slices of lemon.</p> - - -<h3>POTATO AND CELERY SALAD.</h3> - -<p>Cut in dice one pint of cold, boiled, potatoes, add two cupfuls of -finely cut celery. Pour over one half cupful of French dressing; let -stand twenty minutes. Then cover with mayonaise and garnish with celery -leaves and sliced lemon.</p> - - -<h3>POTATO SALAD NO. 1.</h3> - -<p>Cut cold boiled potatoes into small dice, add one tablespoonful of -onion juice, or tablespoonful of chopped onion (if onion flavor is -liked). Sprinkle with celery seed and dress with oil, salt, cayenne, -and lemon juice, the same as Italian salad.</p> - - -<h3>POTATO SALAD NO. 2.</h3> - -<p>Arrange a parsley border and lay on slices of boiled potato, add a few -drops of onion juice, or bits of finely chopped onion, or celery; then -add finely chopped whites of hard boiled eggs; ornament the top with -chopped parsley and yolks of boiled eggs, and dress liberally with -French dressing. Chill before serving.</p> - - -<h3>POTATO SALAD NO. 3.</h3> - -<p>Slice five or six cold boiled potatoes, one cucumber, a dozen olives, -and three small onions, into a bowl; add half a teacupful of capers, -a few chopped meats<span class="pagenum" id="Page_61">[Pg 61]</span> of English walnuts, and cover with mayonaise -dressing.</p> - - -<h3>BEET SALAD.</h3> - -<p>Boil small sized beets till tender in salted water; remove the skin, -scoop out the center—leaving the sides one quarter of an inch thick; -pour over them a French dressing to which has been added a few drops -of onion juice; stand aside for an hour. Chop up four stalks of crisp -celery and one cucumber; add one tablespoonful of chopped parsley, -one half teaspoonful of onion juice and the chopped pieces of the -beet taken from the centers; mix all together, drain the beets, and -fill with the mixture; arrange on water cress, pour over it a French -dressing.</p> - - -<h3>CABBAGE SALAD.</h3> - -<p>Select a solid, white, head of cabbage, cut in half; then slice as -finely as possible, with sharp knife or cabbage cutter the quantity -desired; let stand in cold salted water for half an hour, drain -thoroughly, and dress freely with cream dressing, to which has been -added a dozen sliced olives, and a teaspoonful of chopped parsley.</p> - - -<h3>SALAD OF GRAPE FRUIT AND WALNUTS.</h3> - -<p>Remove the pulp carefully from the grape fruit and add walnut meats -in proportion of one half to the quantity of pulp; make a dressing of -three tablespoonfuls of oil, with salt to taste, a dash of cayenne -pepper,<span class="pagenum" id="Page_62">[Pg 62]</span> and one tablespoonful of lemon juice; pour this over the grape -fruit and walnuts, and serve very cold.</p> - - -<h3>A SWEET SALAD.</h3> - -<p>Slice bananas, and place in pudding, or salad dish, alternate layers -of banana and strawberries, covering each layer liberally with sugar. -Cover with whipped cream. Instead of strawberries, oranges may be used.</p> - - -<h3>ORANGE SALAD.</h3> - -<p>Beat the yolks of four eggs until very thick and light colored, then -beat into them, gradually, one cupful of sifted, powdered sugar and -half a level teaspoonful of salt; beat until the sugar is dissolved. -Next add the juice of two lemons and beat again. Peel and slice thin, -six bananas. Peel four oranges, cutting close to the pulp, pick out the -seeds, and slice oranges across in thin slices. Put into a deep glass -dish a layer of bananas, then of the dressing, then of the orange, then -again a layer of each in the same order with banana on the top, and -pour the remainder of the dressing over it. Set on ice and serve very -cold.</p> - - -<h3>SALMAGUNDI.</h3> - -<p>Cut into neat strips three cold boiled potatoes, one carrot, one large -beet, one half of a small cauliflower—all boiled and cold. Pile in -attractive order on a flat dish; chop a cucumber pickle fine and strew -over the pile, cover with raw tomatoes, pared and sliced; surround with -crisp lettuce leaves as an outer bordering and pour mayonaise dressing -over all. Pass a boat of<span class="pagenum" id="Page_63">[Pg 63]</span> dressing with the salad, also toasted -crackers and cheese.</p> - - -<h3>LETTUCE AND GRAPE FRUIT SALAD.</h3> - -<p>Tear a head of washed lettuce into pieces. Pare and divide into carpels -one grape fruit. With a pen-knife slit the white skin that envelops -each carpel; take hold of the two ends, bend it back, and the fruit -will fall out in little pieces, remove the seeds. Pour fruit and juice -over the lettuce, and serve with a French dressing.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_65">[Pg 65]</span></p> - -<h2 class="nobreak" id="VEGETABLES">VEGETABLES.</h2> - -</div> -<h3>CREAMED VEGETABLES.</h3> - -<p>Take equal quantities of carrots, turnips, asparagus, peas and -cauliflowers. With a vegetable scoop cut the carrots and turnips into -pieces a quarter of an inch square, or turn them into the shapes of -olives, filberts, &c. Divide the cauliflowers and asparagus into small, -neat pieces. Cook the vegetables separately in plenty of water; when -tender drain and dry them; cover with white sauce and serve.</p> - - -<h3>ESCALOPED ONIONS, CAULIFLOWER, OR ASPARAGUS.</h3> - -<p>Boil until tender, then put in baking dish and pour over sauce made of -one tablespoonful of butter rubbed into one and one half tablespoonfuls -of flour, pour over it one pint of hot milk, and cook until it is like -a custard. Sprinkle thick with bread crumbs and bake one half hour. Cut -the vegetables into small pieces before pouring over the sauce.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="ASPARAGUS">ASPARAGUS.</h2> -</div> - -<h3>BAKED ASPARAGUS.</h3> - -<p>Place the asparagus with the root ends together in a baking dish; -sprinkle in salt and black pepper; mix<span class="pagenum" id="Page_66">[Pg 66]</span> two tablespoonfuls of flour -smoothly with soft butter to make a thin paste; spread it over the -asparagus; cover the dish with a plate; lay a weight on it; cook it -until the asparagus is very tender. It may be served in the dish in -which it is baked.</p> - - -<h3>ASPARAGUS ON TOAST.</h3> - -<p>Cut away the hard ends; wash, then tie lightly together in a large -bunch with the heads all one way; set in deep kettle with the heads -up, fill with salted water to within two inches of the top of the -asparagus; cover and let boil until the stems are tender; the steam -will have cooked the tops. Have ready bread toasted a delicate brown -in the oven. Cut toast in strips about two inches wide, lay it on hot -shallow dish or platter, butter liberally, drain the asparagus and pile -it on the toast; sprinkle liberally with butter, pepper, and salt, and -serve with cut lemon.</p> - - -<h3>ASPARAGUS WITH WHITE SAUCE.</h3> - -<p>Make a good crust and line a baking dish, fill with cooked asparagus, -dress with the white sauce; cover with top crust; and bake in hot oven.</p> - - -<h3>ASPARAGUS PIE.</h3> - -<p>Make a good crust and line a baking dish filled with cooked asparagus, -dressed with the white sauce; cover with top crust; and bake in hot -oven.</p> - - -<h3>ASPARAGUS PUDDING.</h3> - -<p>Beat together four eggs, a tablespoonful of butter, pepper and salt. -Add three tablespoonfuls of flour<span class="pagenum" id="Page_67">[Pg 67]</span> mixed with one third teaspoonful of -baking powder, then a scant cupful of milk, and finally the boiled, -chopped tender tops of two bunches of asparagus. Put into a well -greased mould with a top, cook in a pot of boiling water two hours; -turn out and pour over it a cupful of drawn butter.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="BEANS">BEANS.</h2> - -</div> -<h3>CREAMED STRING BEANS.</h3> - -<p>Cut the ends and string them. Put them in a covered saucepan with -water, and cook till tender, drain, and remove any strings that may -have adhered, then place again in the pan, add one cupful of cold milk, -and salt to taste; thicken with flour mixed smoothly with soft butter -to the consistency of thick cream; let them cook until the sauce is -thoroughly done, add a dash of pepper, and serve in hot covered dish.</p> - - -<h3>WAX BEANS.</h3> - -<p>The yellow wax bean is very nice when young, prepare as you do any -string bean, stew until tender, letting liquor boil away and seasoning -with salt, pepper, and butter.</p> - - -<h3>BOSTON BAKED BEANS.</h3> - -<p>Small navy beans are the best. Carefully pick over and wash one pint, -soak over night in enough water to cover; in the morning place in a -kettle with<span class="pagenum" id="Page_68">[Pg 68]</span> fresh water and boil for fifteen minutes; skim out of -this water, and put into an earthen crock, add one large spoonful -of molasses; one teaspoonful of mustard, salt to taste, and a large -heaping tablespoonful of butter with water enough to cover; place a -cover on the crock and set in the oven, cook them all day. They need -to be watched at intervals of half an hour to see that the water -is visible at the top of the beans; the last hour, if the oven is -moderate, no more water should be added.</p> - - -<h3>DRIED LIMA BEANS.</h3> - -<p>One cupful is sufficient for a family of five. Wash and put to soak -over night. Steam in double boiler, with just water enough to float, -until thoroughly tender. Salt to taste and add one tablespoonful of -butter and a dash of pepper.</p> - -<p>Dried beans can be freshened in an hour by soaking in hot water, and -renewing the water as soon as it cools.</p> - - -<h3>FRESH LIMA BEANS.</h3> - -<p>Boil until tender in just water enough to float, when nearly done, -uncover and let water simmer away, add one cupful of sweet cream, and -salt to taste just before serving. If you do not have cream, use milk, -thickened with one teaspoonful of flour mixed with one tablespoonful of -soft butter.</p> - - -<h3>SUCCOTASH.</h3> - -<p>Take one cupful of cold cooked lima beans; add one half can of sweet -corn, or equal quantity cut from<span class="pagenum" id="Page_69">[Pg 69]</span> cob; season to taste and add one -teaspoonful of butter and one cupful of milk; cook until the corn is -tender. Serve in hot, covered dish.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="CORN">CORN.</h2> -</div> - -<h3>ROASTED CORN.</h3> - -<p>Steam the ears until tender, then strip them, turn each ear in a flat -plate in which there is a sufficiency of melted butter; then place them -on a gridiron over a clean coal fire, and turn them until they are well -toasted.</p> - - -<h3>CUT CORN.</h3> - -<p>Steam the ears until tender, then strip them and cut the corn from the -cob; add butter and seasoning to taste; place in hot covered dish; set -in steamer until thoroughly heated through and serve very hot.</p> - - -<h3>GREEN CORN—STEAMED.</h3> - -<p>Select nice full ears; and place in steamer with the husks on. Steam an -hour or more until tender then strip the ears; cutting off both ends; -heap the corn on a hot shallow dish and set in the oven a minute or two -to dry.</p> - - -<h3>CORN FRITTERS.</h3> - -<p>In the summer when fresh corn can be had, grate the corn from the cob -and mix in proportion of one cupful of grated corn to three well beaten -eggs; salt<span class="pagenum" id="Page_70">[Pg 70]</span> to taste and fry in hot butter by spoonfuls; serve hot. -They are much more delicate and delicious than where flour and milk are -used. The corn supplies both the milk and flour in its own substance. -Grated, or very tender, canned corn can be used in the same way in the -winter season.</p> - - -<h3>BAKED CORN.</h3> - -<p>Chop as fine as possible the contents of one can of corn; add a heaping -tablespoonful of butter; season to taste; add one pint of milk; put in -baking dish; place in oven and bake until a nice brown.</p> - - -<h3>CORN PUDDING.</h3> - -<p>Cut enough uncooked corn from the cob to fill a pint measure; place in -covered sauce pan with a pint of cold milk; let cook until tender; then -add two tablespoonfuls of flour smoothly mixed with cold milk. Stir -until the mixture thickens; add two tablespoonfuls of butter; set it -off to cool.</p> - -<p>Beat the yolks of four eggs in a large bowl; beat whites separately to -a stiff froth; then mix well with the yolks, add to the warm corn and -milk mixture, put into a hot buttered baking dish and brown in quick -oven.</p> - - -<h3>CORN ON TOAST.</h3> - -<p>Take pieces of bread four inches square and fry a delicate brown in -butter; then heap on the bread a large tablespoonful of stewed or -canned corn and heat through thoroughly; serve very hot.</p> - -<p><span class="pagenum" id="Page_71">[Pg 71]</span></p> - - -<h3>CORN PATÊS.</h3> - -<p>Chop finely half a can of corn; stir in bread crumbs until stiff; -season with salt and pepper; fill patê shells two thirds full and lay -piece of butter size of hickory nut on top of each filling; then pour -over each one a tablespoonful of cream; place in oven and bake till -delicate brown; serve hot. Very much like oysters.</p> - -<p>If creamy dressing is preferred, omit the bread crumbs, and thicken the -cream with a little flour and butter before pouring over the corn, use -a little more cream to each shell.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="CABBAGE">CABBAGE.</h2> - -</div> -<h3>TO BOIL CABBAGE.</h3> - -<p>Wash in cold water, and pick over very carefully. Put whole in a -covered boiler, with the stem end down, sprinkle well with salt, pour -over it a cupful of cold water, boil until it is very tender, then -uncover it for the water to boil away; set it on the back of range to -dry, take off the coarse outer leaves, serve it in a hot, deep, dish. -Cut the cabbage into halves or quarters and lay butter on each piece.</p> - - -<h3>CABBAGE IN WHITE SAUCE.</h3> - -<p>Cut a head of white cabbage in pieces two or three inches large, put -them into a covered saucepan with salt, one cupful of cold water, and -flour mixed to a<span class="pagenum" id="Page_72">[Pg 72]</span> smooth thin paste with soft butter; boil until the -cabbage is very tender.</p> - - -<h3>CABBAGE IN MILK.</h3> - -<p>Chop coarsely one-fourth large or one-half small head of cabbage; put -over in saucepan with enough salted water to float; let cook until -nearly done, then drain; add one quart of rich milk and cook until -tender; add salt, pepper, and butter to taste.</p> - - -<h3>HOT SLAW.</h3> - -<p>Chop one half large, or one small head of cabbage; put over in saucepan -with salted water; cook till tender, but not soft; drain, add one-half -cupful of vinegar, salt and pepper to taste, with one tablespoonful of -butter.</p> - - -<h3>BAKED CABBAGE.</h3> - -<p>Boil a firm, white, head of cabbage until tender, drain, and set aside -until cold. Then chop fine; add two well beaten eggs; one ounce of -butter; salt, and pepper, with three tablespoonfuls of cream; bake in -moderate oven.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="EGG_PLANT">EGG PLANT.</h2> - -</div> -<h3>ESCALOPED EGG PLANT.</h3> - -<p>Steam a whole egg plant until it is soft throughout; cut it in half, -lengthwise; put each half into a vegetable dish; cut it in squares; -sprinkle them with<span class="pagenum" id="Page_73">[Pg 73]</span> salt and moisten with Worcestershire Sauce; spread -butter over them; dredge with powdered crackers; strew with pieces of -butter and brown in a quick oven.</p> - - -<h3>BAKED EGG PLANT.</h3> - -<p>Peel and cut in pieces enough egg plant to fill a quart bowl; steam -until it can be mashed smooth; stir in two tablespoonfuls of butter, -one tablespoonful of salt, and one half teaspoonful of black pepper; -put it into a baking dish; smooth it over, dredge it with powdered -cracker; strew it with pieces of butter; and brown it in a quick oven.</p> - - -<h3>FRIED EGG PLANT.</h3> - -<p>Cut it crosswise into thin slices; fry them immediately in boiling -cocoanut butter or vegetable oil; sprinkle both sides with salt and -black pepper; cover the frying pan with a tin cover; set it on the back -of range to steam until the egg plant is very tender; serve on a hot -shallow dish.</p> - - -<h3>EGG PLANT IN EGG AND CRACKER.</h3> - -<p>Cut it in thin slices across; fry it immediately in hot cocoanut butter -or vegetable oil; lay the slices on a cold dish; sprinkle both sides -with salt and black pepper; pour beaten egg over to moisten both sides; -turn each slice in powdered cracker; fry them a second time in the -boiling fat; lay them on a hot dish; serve them brown and crisp.</p> - -<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> - - -<h3>EGG PLANT BALLS.</h3> - -<p>Prepare as for baked egg plant; roll a tablespoonful into round balls -in the palms of the hands, flatten them, pour beaten egg over them to -moisten both sides, turn each in a plate of powdered crackers, fry them -brown in boiling fat, and serve them on a hot shallow dish.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="PEAS">PEAS.</h2> -</div> - -<h3>GREEN PEAS.</h3> - -<p>Do not wash peas, as it spoils their flavor and makes them less -nutritious. Peas should not be shelled until immediately before using.</p> - - -<h3>TO BOIL PEAS.</h3> - -<p>Put them into a covered saucepan, with cold water enough to float them; -boil them until the peas are tender; then uncover them for the water to -boil away; set them at the back of range to dry; serve them in a hot, -covered, vegetable dish, with a tablespoonful of butter laid on them; -or, if liked, one cupful of cream may be added just before removing -from saucepan.</p> - - -<h3>PEAS IN WHITE SAUCE.</h3> - -<p>Put the peas into a saucepan, with one cupful of cold water, and one -teaspoonful of flour, mixed smoothly with soft butter to make a thin -paste. Cover the saucepan, and boil the peas until they are very<span class="pagenum" id="Page_75">[Pg 75]</span> -tender; add one-half cupful of cream and serve in a hot, covered dish.</p> - - -<h3>PATÊS WITH PEAS.</h3> - -<p>Make little shells of puff paste and dress with peas stewed tender, to -which has been added cream, thickened slightly with flour and butter.</p> - - -<h3>PASTRY WITH PEAS.</h3> - -<p>Make little shells of pie crust and fill with young peas cooked -tender and seasoned with pepper, salt, and butter; the peas should be -carefully drained before filling the shells.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="POTATOES">POTATOES.</h2> -</div> - -<h3>BOILED POTATOES.</h3> - -<p>Boiled potatoes are more nutritious when boiled in the skin. They -should be placed in a kettle with a sufficient amount of cold water to -cover them, salted to taste, cooked in an uncovered kettle, and the -water permitted to boil away; then let kettle remain on the back of -range where they will keep hot, until the potatoes are dry and mealy. -Peel before serving.</p> - - -<h3>NEW POTATOES.</h3> - -<p>Small new potatoes with white skins need not be peeled, but should be -buttered liberally and served in a hot dish.</p> - -<p><span class="pagenum" id="Page_76">[Pg 76]</span></p> - - -<h3>MASHED POTATOES.</h3> - -<p>Boil until tender and place in colander, have ready a large bowl with -tablespoonful of butter and half a cupful of cream; mash through the -colander into a bowl, then whip potatoes and seasoning thoroughly -with a fork, as a spoon destroys the delicacy; place in dish and set -uncovered over steam to heat thoroughly. Serve quickly.</p> - - -<h3>POTATO CROQUETTES.</h3> - -<p>To one pint of hot mashed potatoes add one tablespoonful of butter, one -half saltspoonful of pepper, one half teaspoonful of salt, one dash of -cayenne, one half teaspoonful celery salt, and a few drops of onion -juice. Beat until very light. When slightly cooled, mix in yolk of one -egg; add one teaspoonful of chopped parsley. Shape into croquettes, -roll in fine bread crumbs, then in a mixture of egg and milk, roll -again in bread crumbs, let stand about fifteen minutes in a cold place, -then fry by plunging in very hot fat for a moment. Do not fry more than -three at a time, in order not to chill the fat. Drain carefully.</p> - - -<h3>POTATO PATÊS.</h3> - -<p>Take a tablespoonful of warm mashed potato in the palm of your hand, -shaping it like a ball; then with a teaspoon take out a good part of -the center. Fill this potato patê shell with minced onion and celery -cooked tender in butter, and add a grating of cheese; season to taste, -then cover it over with potato;<span class="pagenum" id="Page_77">[Pg 77]</span> dip into melted butter and egg; place -in a shallow baking pan and place in a hot oven, let come to a nice -brown; serve on platter garnished with parsley.</p> - - -<h3>SARATOGA CHIPS.</h3> - -<p>Select medium sized potatoes, pare, wash, and slice them very thin; dry -with a napkin. Have kettle of cocoa butter, or oil, heated to right -temperature (see “Important Notes”) and sprinkle potatoes in kettle; -do not crowd; when a delicate brown, skim out, and place in sieve in a -warm place to drain; sprinkle lightly with salt.</p> - - -<h3>PRINCESS POTATOES.</h3> - -<p>Boil and mash the desired quantity; while the potatoes are still warm -spread them half an inch thick on a plate and set away to cool. When -ready to use them, cut the potato into strips an inch wide and two -inches long; dip the strips into melted butter, and then into well -beaten egg, finally placing them in a baking pan and browning them in a -hot oven.</p> - - -<h3>WACHTMEISTER POTATOES.</h3> - -<p>Select potatoes of medium size and perfect shape; scour the skins, -and steam until tender, then place in oven until skin is slightly -toughened; remove from oven and open at one end, carefully removing -contents, do not break the skins. Have ready a bowl of whipped cream; -mash the potatoes and mix freely with whipped cream. Stuff back in -potato skins and set in shallow dish, open ends up; place back in -oven<span class="pagenum" id="Page_78">[Pg 78]</span> and let them get thoroughly hot, then serve. One who has been -a strict vegetarian for years finds salt a poison; and it is omitted -intentionally in the “Wachtmeister” receipt. It can of course be added -to potato in mixing for those who desire it.</p> - - -<h3>POTATOES IN WHITE SAUCE.</h3> - -<p>Peel and quarter potatoes, put them into saucepan (with salt, if -desired) add flour and butter, mixed to a smooth paste, in the -proportion of one tablespoonful of flour to two of soft butter, a -teaspoonful of chopped parsley and just water enough to float potatoes; -cover the saucepan and cook until potatoes are very tender.</p> - - -<h3>LYONAISE POTATOES.</h3> - -<p>To one tablespoonful of finely chopped onion, add seasoning to taste; -place in frying pan with two tablespoonfuls of butter and let fry a -light brown, being careful not to burn. Have ready one quart of cold -boiled potato cut in small dice, add and turn delicately with fork -until potatoes have absorbed the butter; just before removing from fire -add one tablespoonful of chopped parsley. Serve very hot.</p> - - -<h3>ESCALOPED POTATOES.</h3> - -<p>Pare, wash and slice enough potatoes to nearly fill a baking dish; -season to taste, fill the dish with cold milk and add one large -tablespoonful of butter distributed over the top, bake in moderate -oven, keeping dish covered until potatoes are nearly done. Then remove -cover and brown.</p> - -<p><span class="pagenum" id="Page_79">[Pg 79]</span></p> - - -<h3>FRENCH FRIED POTATOES.</h3> - -<p>Peel and cut in strips medium or small potatoes, wash, then dry with a -clean towel. Have ready a kettle of cocoa butter thoroughly hot, drop -in potatoes and cook until a delicate brown; if salt is used sprinkle -slightly when taken from the fat, let drain in wire dish in the oven -one minute, then serve in hot dish.</p> - - -<h3>FRIED POTATOES.</h3> - -<p>A nice way to fry potatoes is to dip them in egg and then in bread -crumbs; then fry until brown.</p> - - -<h3>POTATO SCONES.</h3> - -<p>Boil potatoes in salted water; three good-sized potatoes making a -sufficient supply for moderate family; drain and mash; mix with just -enough flour to enable you to roll out the mixture, cut with biscuit -cutter and bake on an ungreased griddle, turning frequently. The scones -should have the thickness and consistency of wheat pancakes.</p> - - -<h3>POTATO PEARS.</h3> - -<p>Cook five potatoes and rub through a strainer. While hot add two -tablespoonfuls of butter, one half teaspoonful of salt, one fourth -teaspoonful of celery salt, one fourth teaspoonful of pepper, a few -grains of cayenne, and one teaspoonful of chopped parsley. Beat -thoroughly and add yolk of one egg. Shape in the form of pears. Beat -one egg, slightly diluting with two tablespoonfuls of milk. Roll the -pears in the egg, then in crumbs, and fry in deep fat; dry on brown<span class="pagenum" id="Page_80">[Pg 80]</span> -paper. Insert a clove at the blossom and stem of each pear. Garnish -with parsley.</p> - - -<h3>POTATO PANCAKES.</h3> - -<p>Grate six large potatoes; drain, and add pint of cream or milk, two -well beaten eggs, one tablespoonful of flour, and beat well. Melt one -teaspoonful of butter in frying pan, pour in a thin layer of batter; -as it cooks loosen it from the pan, when a delicate brown, turn, and -brown. Serve hot.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="SWEET_POTATOES">SWEET POTATOES.</h2></div> - - -<h3>BAKED SWEET POTATOES.</h3> - -<p>Wash carefully, cutting out any bruised spots; place in steamer. When -they are tender put them in a quick oven to roast to a delicate crust.</p> - - -<h3>ESCALOPED SWEET POTATOES.</h3> - -<p>Pare medium sized potatoes; cut into halves or into three slices, -according to size; place a layer in a baking pan, add bits of butter, -pepper, and a generous sprinkling of sugar; then add another layer of -potatoes and seasoning. When all have been used, add enough boiling -water to show through them, but not quite enough to cover them. Cover -the pan and bake one hour in a moderate oven; then remove cover and -bake one half hour longer until the potatoes are nicely browned on top. -Serve in the dish in which they are baked.</p> - -<p><span class="pagenum" id="Page_81">[Pg 81]</span></p> - - -<h3>SWEET POTATO CURRY.</h3> - -<p>Pare potatoes and cut into dice, about an inch in size; sprinkle with -curry powder and brown in two tablespoonfuls of butter. When they are -half cooked salt, pepper and cover with soup stock; boil until tender.</p> - - -<h3>SWEET POTATO CROQUETTES.</h3> - -<p>Boil, peel, and mash six large sweet potatoes; season with salt, a -tablespoonful of butter, one of sugar and a little pepper. When cold, -mold into croquettes, dip into beaten egg, then into finely rolled -bread crumbs, and fry brown in hot fat.</p> - - -<h3>GLACED SWEET POTATOES.</h3> - -<p>Cut cold boiled, or steamed potatoes, into slices about an inch thick -and season to taste. For one pint of potatoes, melt one fourth cupful -of butter and add one tablespoonful of sugar. Dip the slices into this -liquid and lay them on a large pan. Cook for twelve minutes in a very -hot oven, or until they become a rich glossy brown. Serve hot.</p> - - -<h3>FRIED SWEET POTATOES.</h3> - -<p>Peel and slice sweet potatoes about one fourth inch thick; fry in deep -fat for about ten minutes, drain on a brown paper in warm oven for a -few minutes, sprinkle with salt; serve hot.</p> - - -<h3>BROWNED SWEET POTATO.</h3> - -<p>After potatoes are steamed until tender, peel and<span class="pagenum" id="Page_82">[Pg 82]</span> cut them in -lengthwise strips; brown in hot cocoanut butter or vegetable oil.</p> - - -<h3>WARMED UP SWEET POTATOES.</h3> - -<p>Any left over cold steamed potatoes can be made into a relish by -peeling, slicing and frying a delicate brown in butter.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="ONIONS">ONIONS.</h2> -</div> - - -<p>Steam old onions; stew young onions.</p> - - -<h3>TO STEAM ONIONS.</h3> - -<p>Put them whole into a baking dish, covered with a plate; set it in a -hot oven to steam for three or more hours; take off the coarse outer -skin and serve the onions in a hot, covered, vegetable dish, with -butter, salt, and black pepper.</p> - - -<h3>STEWED ONIONS.</h3> - -<p>Peel young onions and put them into a covered saucepan; add salt, one -cupful of cold water, flour mixed smoothly with soft butter to make a -thin paste, and one tablespoonful of chopped parsley; stew them until -they are thoroughly tender; serve them in a hot covered dish.</p> - - -<h3>YOUNG ONIONS IN WHITE SAUCE.</h3> - -<p>Select the young onions with green tops, cutting off the coarse part of -the top; boil until tender; drain; place in vegetable dish and sprinkle -with pepper and<span class="pagenum" id="Page_83">[Pg 83]</span> salt; add teaspoonful of butter; have ready one pint -of milk, scalded and thickened with heaping teaspoonful of flour -blended with melted butter, boiled sufficiently to thoroughly cook -flour. Pour over the onions and serve.</p> - - -<h3>BAKED ONIONS.</h3> - -<p>Bermuda, or large Spanish, onions are the best for baking, although the -ordinary white onion will do; set them without peeling in a large pan -of salted water, to which add one cupful of milk; boil until tender; -drain and remove skins, put in baking pan; sprinkle with salt and -pepper; add a very little of the water they were boiled in, and set in -oven to brown. Pour melted butter over them and serve.</p> - - -<h3>FRIED ONIONS.</h3> - -<p>Peel large onions; slice them very thin in rounds; sprinkle them with -salt and red pepper; brown them in boiling cocoa butter, or vegetable -oil; cover the frying pan with a tin cover; set it on the range to -steam until the onions are very tender; serve them heaped on a hot, -shallow dish; garnish them thickly with sprigs of fresh parsley to -neutralize the odor after they are eaten.</p> - - -<h3>ONIONS IN MILK.</h3> - -<p>Peel small white onions; nearly fill a quart bottle; put in two -tablespoonfuls of soft butter mixed to a paste with a tablespoonful -of flour, one teaspoonful of salt, and one half teaspoonful of white -pepper; pour<span class="pagenum" id="Page_84">[Pg 84]</span> in a pint of cold milk; cork the bottle; set it in a -saucepan of cold water over the fire to boil an hour or more; serve it -turned into a hot covered dish.</p> - -<p>Wash the leaves in cold water; shake out each leaf, and heap them on a -colander to drain.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="SPINACH">SPINACH.</h2></div> - - -<h3>TO BOIL SPINACH.</h3> - -<p>Put the leaves into a kettle to boil twenty minutes; then uncover the -saucepan so as to boil the juice nearly away; turn the spinach into a -colander; drain them into a hot vegetable dish, in which is butter, -salt, and black pepper; turn it into the butter and salt; serve it with -poached eggs on the top.</p> - - -<h3>CHOPPED SPINACH WITH EGGS.</h3> - -<p>After spinach is boiled and dried, chop it in the saucepan very fine -with a knife; set it over the fire again to dry; stir in butter, salt, -and black pepper; break in two or more eggs; stir them with the spinach -and let them cook until it looks quite dry; serve it in a hot vegetable -dish.</p> - - -<h3>SPINACH SOUFFLE.</h3> - -<p>Boil and dry spinach; chop it very fine in the saucepan and let it dry; -stir in two tablespoonfuls of butter, one teaspoonful of salt, and one -half teaspoonful of black pepper; let the butter be absorbed. Beat the<span class="pagenum" id="Page_85">[Pg 85]</span> -yolks of two eggs in a large bowl, beat the whites to a stiff froth, -mix them well into the yolks, stir in the hot seasoned spinach with a -fork, and bake it in a hot buttered dish in a quick oven until the top -is well browned.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="TOMATOES">TOMATOES.</h2></div> - - -<h3>TOMATO ON TOAST.</h3> - -<p>Use stale bread, cut in reasonably thick slices; dip in sweet milk, -then in beaten egg, seasoned with salt and pepper; fry in butter till -a nice brown. Have ready a quart of tomatoes that have stewed gently -until reduced one fourth; season to taste; add one tablespoonful of -butter and pour over fried toast. Just before serving place a poached -egg on each slice.</p> - - -<h3>STUFFED BAKED TOMATOES.</h3> - -<p>Select good-sized, smooth, solid fruit; wash, do not pare; cut out the -hard center and remove seed pulp with finger. Fill in with mixture made -of two cupfuls of bread crumbs, wet with one tablespoonful of melted -butter; add two tablespoonfuls of chopped onion, one cupful of chopped -celery, season to taste; heap the filling in tomatoes and put a piece -of butter on top; place in earthen pie dish to bake. They should be in -the oven until well browned on top; serve on squares of bread that have -been fried a nice brown, in butter.</p> - -<p><span class="pagenum" id="Page_86">[Pg 86]</span></p> - - -<h3>FRIED TOMATOES.</h3> - -<p>Wash and slice the tomatoes, without paring; sprinkle with seasoning, -dip in flour, cook in frying pan with butter, a liberal supply of -grease is required. Cover for a few minutes, so the tomatoes may steam -through, and not brown too quickly, as they need to be well cooked; -turn and brown on both sides. Serve on toast.</p> - - -<h3>FRICASSEED TOMATOES.</h3> - -<p>Select large smooth tomatoes; cut them in half, do not peel. Take a -broad agate, or enameled pan and melt in it two ounces of butter; cover -the pan with the halved tomatoes that have been sprinkled with salt, -and pepper, and dipped in meal; whole wheat flour is best. Put cover -on pan and let cook until tomatoes are cooked through, but not broken. -The fire should be moderate, and it is well to lift the tomatoes -occasionally so they will not burn or stick to pan. When cooked, pour -in one half cupful sweet cream, let come to a scald, and serve.</p> - - -<h3>ESCALOPED TOMATOES.</h3> - -<p>Fill baking dish with alternate layers of bread crumbs and cold stewed -tomatoes, well seasoned, finishing with bread crumbs on top, and break -in bits over the top one heaping tablespoonful of butter, and bake -until brown.</p> - - -<h3>TOMATO AND RICE FRITTERS.</h3> - -<p>Add one teacupful of cold stewed tomatoes to two<span class="pagenum" id="Page_87">[Pg 87]</span> cupfuls of cold -boiled rice; season to taste; bind with one egg well whipped; mould -into smooth little shapes, and fry in butter.</p> - - -<h3>DEVILLED TOMATOES.</h3> - -<p>Take two or three large firm tomatoes, not over ripe, cut them in -slices half an inch thick and lay on a sieve. Make a dressing of one -tablespoonful of butter and one of vinegar rubbed smooth with the yolk -of one hard boiled egg; add a very little sugar, salt, mustard and -cayenne pepper; beat until smooth and heat to a boil. Take from the -fire and pour upon a well beaten egg whipping to a smooth cream. Put -the vessel containing this dressing in hot water while the tomatoes are -being broiled over a clear fire. Put the tomatoes on a hot dish and -pour the dressing over them.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_89">[Pg 89]</span></p> - -<h2 class="nobreak" id="BREAD_STUFFS">BREAD STUFFS.</h2></div> - - -<h3>HOME MADE YEAST.</h3> - -<p>Wash, pare, and soak one large potato. Steep one tablespoonful of hops -(loose) in one pint of boiling water; mix one heaping tablespoonful -of flour, one teaspoonful of sugar, one teaspoonful of salt, one -teaspoonful of ginger; grate the potato into the flour mixture; let -the hot water boil briskly for one minute, strain it over the flour -and potato mixture, and mix thoroughly; if it does not thicken like -starch, place it over the fire for a few minutes, stirring briskly. If -too thick, add boiling water till thin as cream. When lukewarm or at 70 -degrees, add one half cake of yeast. Raise in a warm place till frothy, -beat it down every half hour. Bottle and keep in a cool place.</p> - - -<h3>THREE HOUR BREAD.</h3> - -<p>Pour one cupful of boiling water over two tablespoonfuls of flour and -beat well; when this becomes lukewarm add two teaspoonfuls of sugar and -one yeast cake that has been dissolved in one half cupful of lukewarm -water. Beat thoroughly, add flour enough to make a thick batter, beat -until light and set in a warm place, about 90 degrees F. Keep covered -and let rise until light and frothy, with this proportion<span class="pagenum" id="Page_90">[Pg 90]</span> of yeast it -should rise in thirty minutes. When light add one cupful of scalded -milk, cooled to lukewarm, and flour enough to make a stiff dough; stir -in the flour with a spoon, beating it thoroughly; when the dough begins -to stiffen, cut in the flour with a bread knife; add flour until the -dough slips easily from the board, and does not stick to the hands. -Then knead the dough on a slightly floured board until smooth, elastic, -and full of air bubbles. Knead it firmly, but lightly, using only the -wrist movements, put back in bowl, cover, and let rise in warm place -until it doubles in bulk; shape into loaves, or biscuit; brush lightly -with melted butter, and place in warm buttered pan. Let rise, closely -covered, until loaves have doubled in bulk. Bake in an oven hot enough -to brown one teaspoonful of flour placed on a piece of paper, in five -minutes. If biscuits are to be baked, the oven should be hot enough to -brown flour in two minutes. Let the bread bake from forty-five minutes -to one hour. The first quarter of the time the bread should rise, but -not form a crust; the second quarter the crust should form; the third -the crust should become golden brown; the fourth should complete the -baking. Place the loaf to cool uncovered, and in such a position that -the air can circulate freely around it, bottom and all.</p> - - -<h3>WHOLE WHEAT BREAD.</h3> - -<p>Make a sponge of one half cupful lukewarm water, one half yeast cake -dissolved in one fourth cupful lukewarm<span class="pagenum" id="Page_91">[Pg 91]</span> water, and one cupful of white -flour; cover; and set in warm place,—about 90 degrees F.—until light -and foamy; add one half cupful scalded milk, cooled to lukewarm, one -half teaspoonful of salt and whole wheat flour to make a stiff dough; -knead thoroughly, put into warm place, let rise until it doubles -in bulk; mould into a loaf, put into a warm buttered pan, and keep -closely covered in warm place until it rises sufficiently to double -in size; put into a hot oven; at the end of fifteen minutes lower the -temperature of oven and bake at least forty-five minutes longer. This -makes one loaf.</p> - - -<h3>ENGLISH UNFERMENTED GRIDDLE BREAD.</h3> - -<p>This bread is usually made from whole wheat flour. It is cooked on a -griddle, hence its name “Griddle Bread.” The griddle should be made -thoroughly hot before placing the dough on it, and sprinkled with a -little fine white flour. Measure the meal, and for every two level -measures of meal allow one measure of boiling water; have the meal in -a mixing bowl, and use a wooden spoon for stirring. Make a hole in -the center of the meal and pour the boiling water into it, stirring -all the time till it forms a mass or lump. No kneading is required. -Sprinkle the paste-board with fine white flour and turn the mass onto -it. Roll out into cakes, making the cake about half an inch thick. The -edge should not be ragged, but dredged with fine flour and pressed -with the knuckles to an even thickness. Dredge fine flour on each -piece, rub it well in with the<span class="pagenum" id="Page_92">[Pg 92]</span> fingers, then turn it on the other side -with the knife and do the same, so that the surface has a fine smooth -appearance. As each piece is prepared, place it on the hot griddle -plate. Two or three minutes is sufficient time to prepare the bread -from the moment the water boils. The time for the cooking necessarily -varies according to the heat of the fire, which should be kept at an -even temperature; twenty to thirty minutes will be found the average.</p> - - -<h3>TEA ROLLS.</h3> - -<p>Make a sponge of one cupful of lukewarm water, one cake of yeast, -one fourth cupful sugar, and flour enough to make a soft dough. When -sufficiently raised add a little over a cupful of softened butter, and -three fourths of a cupful of luke warm milk and enough flour to keep -it a sponge. Beat well and let rise; then add beaten white of one egg -and enough flour to knead. Knead thoroughly and let it rise again; work -down; place in a buttered bowl; let it rise again, turn onto a board, -roll, and cut. Shape to suit fancy, in finger rolls, bread sticks, or -cleft rolls; place in pans and let rise; bake in hot oven. For Cinnamon -Rolls, make as above only roll out one fourth inch in thickness and -spread with softened butter, sugar, cinnamon, and currants. All bread -stuffs brown better if brushed over with melted butter.</p> - - -<h3>WHOLE WHEAT MUFFINS.</h3> - -<p>Take one and one half cupfuls of whole wheat flour, one cupful of -common flour, two teaspoonfuls of<span class="pagenum" id="Page_93">[Pg 93]</span> baking powder, mix, and sift -together; beat up one egg and add one cupful of milk; add one -tablespoonful of melted butter and stir into the dry mixture; bake in -gem pans in a hot oven for about twenty minutes.</p> - - -<h3>CORN MUFFINS.</h3> - -<p>Mix thoroughly one cupful of white flour, one half cupful of fine -yellow corn meal, one eighth cupful of sugar, two tablespoonfuls of -baking powder; then beat one egg and stir in one cupful of sweet milk; -stir into dry mixture; then add one tablespoonful of melted butter; -beat well, and bake in muffin tins.</p> - - -<h3>GRAHAM OR RYE GEMS.</h3> - -<p>To one and one half cupfuls of graham, or rye flour, measured after -sifting, add one eighth cupful of sugar, two teaspoonfuls of baking -powder, one half cupful of white flour and mix thoroughly; then add one -cupful of sweet milk and two tablespoonfuls of melted butter, and stir -quickly. Put in hot gem pans, bake for twenty-five minutes in hot oven.</p> - - -<h3>BAKING POWDER BISCUITS.</h3> - -<p>To one pint of sifted flour add two teaspoonfuls of baking powder; sift -together twice; then rub in one tablespoonful of shortening until fine, -like meal. Mix in gradually enough milk to make a soft dough, cutting -it in with bread knife; when stiff enough to be handled it should look -spongy in the cuts, and seem full of air; turn it out on a well floured -board, toss<span class="pagenum" id="Page_94">[Pg 94]</span> with knife until well floured, pat with rolling pin, and -when dough is about half an inch thick, cut it into rounds and bake at -once in hot oven.</p> - - -<h3>PUFFS.</h3> - -<p>Sift one teaspoonful of baking powder into two cupfuls of flour; with -one half teaspoonful of salt; add two cupfuls of milk and two eggs, -beat the yolks and the whites of the eggs separately. Bake in gem pans -in quick oven.</p> - - -<h3>POP-OVERS.</h3> - -<p>With one cupful of flour, mix one saltspoonful of salt; add slowly one -cupful of milk; when a smooth paste is formed add one cupful more of -milk and one egg beaten thoroughly; beat well; cook in hot buttered gem -pans or earthen cups in a quick oven for half an hour, or until the -puffs are brown and well popped over. The more the milk and flour are -beaten the lighter the puffs will be.</p> - - -<h3>WAFFLES.</h3> - -<p>Sift together one pint of flour, one teaspoonful of baking powder, -one teaspoonful of salt; add one and one fourth cupfuls of milk to -smooth the batter; then add the well beaten yolks of three eggs; beat -well; then whip in one tablespoonful of melted butter; and add the -stiffly beaten whites of the eggs, cutting and folding these in. Have -waffle-iron hot and well greased; butter as soon as taken from the -iron. Sugar can be added at the same time, if relished.</p> - -<p><span class="pagenum" id="Page_95">[Pg 95]</span></p> - - -<h3>BOSTON BROWN BREAD.</h3> - -<p>Take one pint each of whole wheat flour and Indian meal, one cupful of -molasses, three fourths cupful of sour milk, and one half teaspoonful -of soda, one and one half pints of cold water, mix; put in steamer on -stove over cold water, which is afterwards brought to the boiling point -and kept constantly boiling until bread is done; steam for four hours, -and brown in the oven. Just before putting in the steamer add one -cupful of seeded raisins.</p> - - -<h3>BANNOCKS.</h3> - -<p>Two teacupfuls of oatmeal, or barley meal, sifted with two teaspoonfuls -of baking powder; add two beaten eggs, one tablespoonful of sugar and -one pint of milk with a little salt, sifting in the meal. Mix and bake -on a griddle.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="GRIDDLE_CAKES">GRIDDLE CAKES.</h2> -</div> - - -<p>To one cupful of flour, add one saltspoonful of salt, one tablespoonful -of baking powder; sift thoroughly; add milk enough to make a batter -like a thick cream; then whip in one teaspoonful of melted butter. One -egg may be well beaten and added, though it is not necessary.</p> - -<p>This receipt can be varied by using graham, corn, or whole wheat flour, -in proportions of two thirds<span class="pagenum" id="Page_96">[Pg 96]</span> graham or wheat to one third white flour. -Corn should only be one third corn to two thirds white flour.</p> - - -<h3>HOMINY GRIDDLE CAKES.</h3> - -<p>To one cupful of sweet milk, add one cupful of warm, fine, boiled -hominy; add one half teaspoonful of salt, two eggs,—whites and yolks -beaten separately,—one teaspoonful of melted butter. In mixing add -well beaten whites of eggs last. Use flour enough to make thin batter. -Can be cooked either as griddle cakes or waffles.</p> - - -<h3>RAISED GRAHAM GRIDDLE CAKES.</h3> - -<p>One cupful of graham meal, one cupful of flour, one half yeast cake -dissolved in one quarter of a cupful of lukewarm water, mix with this -one pint of milk scalded and cooled, and let it rise over night. In -the morning add one tablespoonful of molasses, and one saltspoonful of -soda. If the batter is too thick add a little warm water.</p> - - -<h3>INDIAN MEAL GRIDDLE CAKES.</h3> - -<p>One pint of Indian meal, one teaspoonful of sugar, one teaspoonful of -butter, add gradually to this sufficient boiling milk to wet the meal; -when cool add two well beaten eggs, and sufficient cold milk to make a -thin batter.</p> - - -<h3>BREAD GRIDDLE CAKES.</h3> - -<p>One pint of stale bread crumbs; pour over them one pint of hot milk; -add one tablespoonful of butter; when the crumbs are soft rub through -a strainer and<span class="pagenum" id="Page_97">[Pg 97]</span> add the beaten yolks of two eggs, one cupful of flour, -and two teaspoonfuls of baking powder. If the batter is not thin enough -add a little cold milk.</p> - - -<h3>RICE GRIDDLE CAKES.</h3> - -<p>Take one cupful of sweet milk, one cupful of warm boiled rice, the -yolks of two eggs beaten until light, one tablespoonful of melted -butter, and flour enough to make a thin batter; stir in lastly the -whites of the eggs beaten stiff and dry. Bake on a hot griddle.</p> - - -<h3>SOUR MILK GRIDDLE CAKES.</h3> - -<p>Sift one half teaspoonful of salt and one teaspoonful of soda into one -pint of flour; add one scant pint of sour milk or cream, the beaten -yolks of two eggs, and lastly the whites beaten very stiff. Bake on a -hot, well greased griddle.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="BREAKFAST_FOODS">BREAKFAST FOODS.</h2></div> - - -<h3>WHOLE WHEAT.</h3> - -<p>Sift one cupful of whole wheat meal into one pint of boiling water; add -salt to taste. Cook in double boiler and steam from one to two hours, -until meal is thoroughly cooked. Very nice when cold fried in delicate -slices and served with maple syrup.</p> - -<p>Graham, rye, oat meal, or corn meal can be cooked in same way, only -they require longer cooking. Corn requires the most time. Corn and oat -meals need a larger quantity of water.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_99">[Pg 99]</span></p> - -<h2 class="nobreak" id="SANDWICHES">SANDWICHES.</h2></div> - - -<h3>CHEESE AND EGG SANDWICHES.</h3> - -<p>Beat two eggs in a bowl for two minutes, add two tablespoonfuls of -milk, one eighth tablespoonful of salt, a sprinkle of white pepper; -melt one half tablespoonful of butter in a small frying pan, pour in -the eggs, stir until they begin to thicken, then sprinkle over one -tablespoonful of freshly grated bread crumbs and two tablespoonfuls of -cheese, stir for a few minutes longer, remove and put one tablespoonful -of this preparation between two thin slices of bread.</p> - - -<h3>EGG SANDWICH.</h3> - -<p>Break two eggs in a small bowl and beat until they foam; add a sprinkle -of salt. Place a small frying pan over the fire with one tablespoonful -of butter; as soon as butter is melted pour in the eggs, stir until -they thicken, then remove. Butter four thin slices of bread, cover two -with the eggs; lay over the remaining two slices; trim them neatly and -cut them slantingly in half.</p> - - -<h3>NUT SANDWICHES. No. 1.</h3> - -<p>Mix equal parts of grated Swiss cheese and chopped English walnut meat. -Season with salt and cayenne. Spread between thin slices of bread -slightly buttered, and cut in fancy shapes.</p> - -<p><span class="pagenum" id="Page_100">[Pg 100]</span></p> - - -<h3>NUT SANDWICHES. No. 2.</h3> - -<p>Shell one half pint of peanuts and roll them fine with the rolling -pin. Stir the yolk of one hard boiled egg to a cream with one half -tablespoonful of butter, add one teaspoonful of French mixed mustard, -one quarter teaspoonful of salt, one tablespoonful of lemon juice, one -half tablespoonful of unsweetened condensed milk, one half cupful of -finely chopped red apple, the finely chopped white of an egg, and the -nuts. Put one tablespoonful of this mixture between two thin slices of -bread; trim them evenly all around, and cut them slantingly into two -pieces.</p> - - -<h3>PLAIN CHEESE SANDWICH.</h3> - -<p>Butter the bread; lay thin slices of cream cheese to cover, add a -lettuce leaf, and cover with another piece of buttered bread.</p> - - -<h3>COTTAGE CHEESE SANDWICH.</h3> - -<p>Use crisp, square crackers, wet the cottage cheese with sweet cream, -season to taste, and spread on crackers.</p> - - -<h3>OLIVE AND CAPER SANDWICHES.</h3> - -<p>Chop olives very fine, add one third as much of finely chopped capers; -mix thoroughly with a little soft butter; season with celery salt, -cayenne, a very few drops of lemon juice, and a little of the grated -lemon peel. Spread on thin squares of buttered graham bread.</p> - -<p><span class="pagenum" id="Page_101">[Pg 101]</span></p> - - -<h3>CHEESE AND MUSTARD SANDWICH.</h3> - -<p>Grate one fourth pound of cheese and mix one half teaspoonful of salt -and mustard, with a dash of cayenne pepper; melt one tablespoonful of -butter and blend with seasoning; then stir thoroughly into the cheese; -if liked, a teaspoonful of lemon juice may be added. Spread on thin -slices of whole wheat, or white, bread.</p> - - -<h3>BOILED EGG SANDWICHES.</h3> - -<p>Chop the whites of hard boiled eggs very fine; blend the yolks with a -little cream or melted butter, season to taste, and spread on buttered -white bread.</p> - - -<h3>TOMATO SANDWICH.</h3> - -<p>Cut thin slices of brown bread; spread with French mustard; then a -layer of cream cheese; sprinkle lightly with salt; peel and slice some -small, solid, ripe tomatoes. Cover the prepared bread with the slices; -form into sandwiches and cut in broad strips. Serve with water cress.</p> - - -<h3>TOMATO AND EGG SANDWICH.</h3> - -<p>Chop the whites of four hard boiled eggs very fine. Mash the yolks and -blend with a little thick cream, some tomato pulp, salt, pepper, and a -tiny pinch of sugar. Spread on thin slices of brown, buttered, bread.</p> - - -<h3>CHOCOLATE SANDWICH.</h3> - -<p>Melt one ounce of grated chocolate; whip in a little hot cream; add one -half teaspoonful of vanilla<span class="pagenum" id="Page_102">[Pg 102]</span> flavoring, a little confectioner’s sugar, -and the yolk of one egg. Stir until it begins to thicken, then whip in -the whites of the egg beaten to a stiff froth.</p> - -<p>Spread on thin slices of sponge cake, or white bread and butter.</p> - - -<h3>MUSHROOM SANDWICHES.</h3> - -<p>Stew a few large mushrooms in one ounce of butter; cover closely and -cook slowly so that they shall not burn; mash them with pepper, salt, -and a dash of nutmeg; cut thin slices of whole wheat bread, butter and -spread with the mushroom paste. Cut into finger sandwiches.</p> - - -<h3>PINEAPPLE SANDWICH.</h3> - -<p>Cut small sweet sponge buns in slices; spread them with grated -pineapple; sift with fine sugar; press two slices together and spread -soft icing on top and sides.</p> - - -<h3>ITALIAN SANDWICHES.</h3> - -<p>Make a mixture of chopped olives, grated cheese and chopped English -walnuts in the proportion of two fifths each of cheese and olives to -one fifth of nuts; then make a dressing of five tablespoonfuls of malt -vinegar (or six, if ordinary vinegar is used) bring to a scald and stir -into the well beaten yolks of five eggs; set the egg mixture back on -the stove and stir constantly until it becomes as thick as cream; then -remove from the stove and beat in one tablespoonful of butter, whipping -until the butter is dissolved and thoroughly blended. Season to taste -with<span class="pagenum" id="Page_103">[Pg 103]</span> salt, pepper and mustard; if liked add a dash of cayenne. Stir -in the chopped olives, nuts, and cheese. Spread between crisp square -crackers, or thin slices of whole wheat bread.</p> - - -<h3>FRUIT SANDWICHES.</h3> - -<p>Slice whole wheat or graham bread very thin, butter, then spread with a -layer of chopped raisins, or candied cherries wet with orange juice.</p> - - -<h3>GRAHAM SANDWICHES.</h3> - -<p>Chop olives; add a little chopped parsley and a little finely chopped -celery; mix with mayonaise dressing to which has been added a few drops -of onion juice and a very little French mustard; spread thin slices of -graham bread very lightly with butter; then put a layer of the mixture; -cover with another slice of buttered bread and cut into strips or -squares.</p> - - -<h3>RUSSIAN SANDWICHES.</h3> - -<p>Spread zephyrettes (crackers) with thin slices of cream cheese; cover -with chopped olives mixed with mayonaise. Place a zephyrette over each -and press together.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_105">[Pg 105]</span></p> - -<h2 class="nobreak" id="CAKES_AND_ICINGS">CAKES AND ICINGS.</h2></div> - - -<h3>CAKES.</h3> - -<p>Thin cakes require a hotter oven than those baked in thick loaves. -Cakes with molasses in them burn more quickly than others. Thin cakes -should bake from fifteen to twenty minutes, thicker cakes from thirty -to forty minutes, and very thick loaves about one hour. If only the -yolks of the eggs are used the cake is richer, if only the whites it -is lighter. Have all ingredients ready, then see that fire and oven -are right, and mix carefully. The secret of fine grained cake is in -the mixing. First always cream the butter by beating, then add sugar -slowly, creaming carefully, then add the well beaten yolks of eggs. -Sift the flour and baking powder together three times, at least, then -add alternately in small quantities the flour and milk, and last of -all the stiffly beaten whites of eggs, working them in as lightly as -possible.</p> - - -<h3>ONE EGG CAKE.</h3> - -<p>Cream one half cupful of butter in a warm bowl adding slowly one cupful -of sugar, whip the yolk of one egg and add to butter and sugar. Have -ready two cupfuls of flour into which has been sifted two teaspoonfuls -of baking powder; put flour and baking powder through sifter three -times. Add flour and<span class="pagenum" id="Page_106">[Pg 106]</span> one cupful of milk slowly and alternately to -butter mixture, adding last of all the whites of egg beaten stiff and -one teaspoonful of flavoring. Bake in loaf in moderate oven for thirty -minutes.</p> - - -<h3>ORANGE CAKE.</h3> - -<p>Cream one third cupful of butter with one and one half cupfuls of -sugar; add the well beaten yolks of three eggs and one teaspoonful of -flavoring, beat well; add alternately, in small quantities, two heaping -cupfuls of flour, into which two rounded teaspoonfuls of baking powder -has been sifted, and one cupful of milk; last of all add the whites of -the three eggs, beaten to a stiff froth, folding them into the dough -lightly. Bake in shallow pans for about twenty minutes, or until cake -shrinks from the pan. Put together with orange icing.</p> - - -<h3>IDA’S CAKE.</h3> - -<p>Beat the whites of four eggs very stiff and set in refrigerator to -chill; cream the yolks; add one cupful of sugar and a teaspoonful of -lemon extract; sift flour until very light, and sprinkle in one cupful -slowly, stirring lightly; then fold in the whites of the eggs as -delicately as possible. Bake in moderate oven.</p> - - -<h3>ANGEL FOOD.</h3> - -<p>Sift one cupful of flour and one half teaspoonful of cream of tartar -together, sifting at least six times; add one cupful of sugar, sift -again; beat the whites of seven eggs stiff; chill; then whip in the -flour and<span class="pagenum" id="Page_107">[Pg 107]</span> sugar; flavor with one teaspoonful of vanilla extract. Bake -in moderate oven.</p> - - -<h3>WATER SPONGE CAKE.</h3> - -<p>Beat the yolk of one egg, add one half cupful of sugar and beat again, -add one half teaspoonful of lemon juice and three tablespoonfuls of -cold water, then two thirds of a cupful of flour into which one half -even teaspoonful of baking powder has been sifted, and lastly the -whites of the egg beaten stiff. Bake in shallow pan or in small tins.</p> - - -<h3>TEA CAKES.</h3> - -<p>Tea cakes that are much esteemed in southern households are made from -the yolks of six eggs, half a pound of butter, one pound of sugar, one -pound of flour and one teaspoonful of baking powder mixed with the -flour. They should be rolled thin and baked in a quick oven. Frost with -a thin icing or sprinkle while hot with granulated sugar.</p> - - -<h3>POOR MAN’S CAKE.</h3> - -<p>Take three good-sized apples, pare, chop them fine, put them into a -saucepan with two cupfuls of molasses, and boil until the apples are -soft—say for three minutes—remove, and add one cupful of sugar, one -egg, and one half teaspoonful of ginger, cinnamon allspice, clove -and nutmeg, one cupful of strong coffee in which one and one half -teaspoonfuls of soda are dissolved; two and one half cupfuls of flour.</p> - -<p><span class="pagenum" id="Page_108">[Pg 108]</span></p> - -<p>This cake will keep all winter. These proportions make three large -cakes.</p> - - -<h3>COFFEE CAKE.</h3> - -<p>One cupful of brown sugar, one cupful of molasses, one half a cupful -of butter, one beaten egg, one half a cupful of strong coffee, one -tablespoonful of ground cinnamon, one teaspoonful of ground cloves, -four cupfuls of seeded raisins, one cupful of thinly sliced citron, -four cupfuls of flour into which has been sifted one teaspoonful of -soda. Bake in moderate oven.</p> - - -<h3>CREAM CAKE.</h3> - -<p>Dissolve one half teaspoonful of soda and mix with one scant cupful of -sour cream, beat one egg and stir in, add a scant cupful of sugar and -one and one half cupfuls of flour. This can be baked as a loaf, or in -gem pans, or used for layer cake.</p> - - -<h3>FRIED CAKES.</h3> - -<p>Two cupfuls of sugar, four eggs, one cupful of sour cream, and one -cupful of buttermilk, one teaspoonful of soda, nutmeg to taste, flour -enough to make a soft dough; roll until one half inch thick, cut in -rounds, cutting out small ring in center; fry in hot cocoanut butter. -The fat should be deep enough to float the cakes and hot enough to cook -quickly; when nicely browned, drain, then powder with confectioner’s -sugar.</p> - - -<h3>SUGAR COOKIES.</h3> - -<p>Mix one half cupful of creamed butter with one cupful of sugar, beat -to a smooth cream. Whip one egg<span class="pagenum" id="Page_109">[Pg 109]</span> light and add to sugar and butter; -add one teaspoonful of flavoring and one fourth cupful of milk with -flour enough to make sufficiently stiff to roll thin, having previously -sifted through the flour one half teaspoonful of baking powder. Roll a -little at a time, cut out and bake about ten minutes in hot oven.</p> - - -<h3>JUMBLES.</h3> - -<p>Two eggs, six tablespoonfuls of butter, six tablespoonfuls of sugar, -one teaspoonful of lemon extract, a pinch of soda sifted in flour -enough to make a dough stiff enough to roll. Roll very thin, cut and -bake in quick oven.</p> - - -<h3>GINGER SNAPS.</h3> - -<p>To one cupful of molasses add one half a cupful of water, in which -has been dissolved one teaspoonful of soda; one cupful of sugar, one -teaspoonful of ginger, one teaspoonful of cinnamon, one cupful of -butter with flour enough to roll. Cut and bake in quick oven.</p> - - -<h3>SOFT GINGERBREAD.</h3> - -<p>Dissolve one teaspoonful of soda in four tablespoonfuls of hot water, -mix with three fourths of a cupful of molasses; add four tablespoonfuls -of melted butter and one and three fourths cupfuls of flour with ginger -enough to flavor; bake in gem tins.</p> - - -<h3>MACAROONS.</h3> - -<p>One pound of sweet almonds blanched and beaten to a paste; mix with -them one and a quarter pounds of powdered sugar, the grated rind of two -lemons and<span class="pagenum" id="Page_110">[Pg 110]</span> the whites of six eggs. Drop on buttered paper and bake a -light brown in a moderate oven.</p> - - -<h3>LADY FINGERS, NO. 1.</h3> - -<p>Beat two eggs until light; add one teacupful of sugar, a little salt, -and flavoring to taste. Use one teacupful of flour sifted with one -teaspoonful of baking powder, making the dough of a consistency that -can be rolled. Cut into strips the size of the finger and bake.</p> - - -<h3>LADY FINGERS, No. 2.</h3> - -<p>One half pint whites of eggs, beaten very stiff; add gradually one -half pound sugar, beating well all the time, add the yolks of the eggs -and mix together lightly; then stir in very lightly one half pound of -flour. Transfer the mixture into fingers on sheets of paper. Dust with -powdered sugar, and put on pans and bake in hot oven. Watch them very -carefully, as it only takes a few minutes to bake them. When cold they -may be removed from the paper by placing them on the table face down, -and washing the bottom of the paper with a wet sponge. Now turn back -to their proper position and they can be easily removed. Join them in -pairs and keep them covered until used.</p> - - -<h3>ÊCLAIRS.</h3> - -<p>Put into an enameled saucepan one quarter pound of butter, one quarter -pint of water, and a few drops of lemon juice; bring all to a boil; -while boiling mix in smoothly one quarter pound of flour, draw back -the<span class="pagenum" id="Page_111">[Pg 111]</span> saucepan from the fire and add to the mixture three well beaten -eggs. Bake on greased tins in hot oven about twenty minutes. When done -make a slit in side of each and quickly fill with either thick custard, -or stiff whipped cream that has been sweetened and flavored; then as -quickly as possible pour some chocolate frosting over the top. Serve -when cold.</p> - - -<h3>CREAM PUFFS.</h3> - -<p>Boil with a large cupful of hot water half a teacupful of butter, -stirring in one teacupful of flour during the boiling; set aside to -cool and when cold stir in four eggs, one at a time without beating; -drop on tins quickly and bake in a fairly hot oven. When baked fill in -with a cream made by beating together three tablespoonfuls of flour, -one egg, and half a teacupful or more of sugar, according to taste; -stirred into half a pint of milk while boiling, and flavored to liking.</p> - - -<h3>FRUIT JUMBLES.</h3> - -<p>Beat to a cream one cupful of butter; add gradually one and one half -cupfuls of sugar, the yolks of three eggs beaten, one teaspoonful of -ground cinnamon, one half teaspoonful of ground cloves, one half a -nutmeg, grated, the juice and rind of one lemon, three tablespoonfuls -of sour milk, in which has been mixed three fourths teaspoonful of -soda; one cupful of seeded and chopped raisins, the beaten whites of -three eggs, and about three and one half cupfuls of flour; either roll -and cut out, or drop by the spoonful on a buttered sheet.</p> - -<p><span class="pagenum" id="Page_112">[Pg 112]</span></p> - - -<h3>CHOCOLATE STRIPS.</h3> - -<p>Cream three tablespoonfuls of butter, add gradually one cupful of -sugar, add three tablespoonfuls of melted chocolate, one teaspoonful of -vanilla and one cupful of flour, beat thoroughly, spread very thin on -well buttered pans, bake in a quick oven, brush with the white of egg -as soon as you take from the oven, cut into strips one inch wide while -hot.</p> - - -<h3>MISS FARMER’S SPONGE CAKE.</h3> - -<p>Beat the yolks of four eggs until thick, add gradually one cupful of -sugar, and beat for two minutes; add three tablespoonfuls of cold -water, mix and sift thoroughly one and one half tablespoonfuls of corn -starch, one scant cupful of flour, one level teaspoonful of baking -powder, one fourth teaspoonful of salt; add to the first mixture the -whites of four eggs beaten stiff, and one teaspoonful extract of lemon. -Bake in a buttered angel cake pan for forty-five minutes, or in a -shallow cake-pan for thirty-five minutes in a moderate oven.</p> - - -<h3>VELVET CAKE.</h3> - -<p>Cream one half cupful of butter, add gradually one and one half cupfuls -of sugar, add three egg yolks well beaten and one half cupful of cold -water, mix and sift thoroughly one and one half cupfuls of flour, one -half cupful of corn starch, two level teaspoonfuls of baking powder; -add with the beaten whites of four eggs; cover with opera caramel -frosting.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_113">[Pg 113]</span></p> - -<h2 class="nobreak" id="ICINGS">ICINGS.</h2></div> - - -<h3>SOFT FROSTING.</h3> - -<p>Boil one cupful of sugar and one third cupful of water until it will -string, pour slowly on the beaten white of one egg, beating constantly -until cool; flavor to taste.</p> - - -<h3>CREAM ICING.</h3> - -<p>Two tablespoonfuls of cream and one half teaspoonful of flavoring, add -sufficient confectioners’ sugar to make stiff enough to spread. Any -kind of fruit juice may be used instead of cream. Orange is very nice.</p> - - -<h3>ORANGE ICING.</h3> - -<p>Yolk of one egg, grated rind and juice of one orange; confectioners’ -sugar to make thick enough to spread.</p> - - -<h3>OPERA CARAMEL FROSTING.</h3> - -<p>Cook one and one half cupfuls of brown sugar, three fourths cupful of -thin cream and one half tablespoonful of butter until a ball is formed, -when the mixture is tried in cold water. Beat until ready to spread.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_115">[Pg 115]</span></p> - -<h2 class="nobreak" id="DESSERTS">DESSERTS.</h2></div> - - -<h3>PASTRY.</h3> - -<p>Sift one cupful of flour and one saltspoonful of baking powder -together. Rub in two tablespoonfuls of shortening, mix quite stiff -with ice water, using about one fourth cupful. Turn out on a floured -board, pat, and roll till one fourth inch thick, then distribute one -teaspoonful of butter over the surface. Sprinkle with flour and fold -over and over, roll out again into a long strip, then roll like a jelly -roll, and cut from end as needed, and roll out from end. The secret of -good pastry is to thoroughly chill material.</p> - -<p>For all fruit and custard pies brush bottom crust with white of egg -before putting in filling. The crust will then remain dry and delicate.</p> - - -<h3>A RICH PUFF PASTE.</h3> - -<p>One quart of flour and one pound of butter; sift the flour and work in -the yolk of an egg well beaten; mix with ice water and roll out to the -thickness of an inch or less. After the butter has been worked in cold -water to extract the salt, place it on one half of the dough, folding -the other half over it, set away for fifteen minutes in an ice chest, -or other equally cold place, and then roll out into a long strip, which -fold<span class="pagenum" id="Page_116">[Pg 116]</span> into three parts by turning over each end and rolling each fold; -repeat this operation six or seven times. The colder the dough can be -kept while being worked in this way, the better will be the results.</p> - - -<h3>MINCE PIES.</h3> - -<p>To one cupful of water add one cupful of molasses, one cupful of -sugar, one beaten egg, one cupful of vinegar, two and one half Boston -crackers, rolled fine, one cupful of stoned raisins, butter the size -of an egg, one quarter of a teaspoonful of cloves; two thirds of a -teaspoonful of cinnamon; two thirds of a teaspoonful of allspice.</p> - -<p>This will make three pies. The pies should bake slowly, taking about -three quarters of an hour. A grating of nutmeg should be added to each -pie before putting on upper crust. The egg, cracker, and slow baking -thickens this apparently thin mixture.</p> - - -<h3>FRUIT PIE.</h3> - -<p>Carefully wash two thirds of a cupful of dried currants, add equal -quantity of seeded raisins; with one cupful of sugar and one cupful of -water; place in saucepan and boil gently for one half hour; remove from -the fire and add two tablespoonfuls of vinegar, with cinnamon, cloves, -allspice, and nutmeg to taste; two chopped apples, one tablespoonful of -rolled crackers, half a cupful of chopped, sweet pickled peaches, or -any preserved or spiced fruit; bake with two crusts. This will make two -pies.</p> - -<p><span class="pagenum" id="Page_117">[Pg 117]</span></p> - - -<h3>CREAM PIE.</h3> - -<p>Make a boiled custard, with one pint of milk, yolks of two eggs well -beaten, and three tablespoonfuls of sugar, place in double boiler and -thicken with one tablespoonful of flour that has been blended with -melted butter, add one half teaspoonful of vanilla, let cook until -flour is thoroughly done (if too thick a little more milk can be -added). Have ready a baked pastry, fill with the mixture; then whip -the whites of the two eggs to a very stiff froth and add one half -cupful sugar and a few drops of flavoring, spread over the pie; set in -oven just long enough to set the frosting and touch it with delicate -brown. Serve cold. A chocolate pie can be made after the same method -by omitting the yolks of the eggs and beating into hot milk one-fourth -cake of chocolate.</p> - - -<h3>CUSTARD PIE.</h3> - -<p>Beat three eggs until light, add three tablespoonfuls of sugar and beat -again. Then grate sufficient nutmeg to flavor, and add three cupfuls of -scalded milk. Bake slowly in single crust; as soon as the custard puffs -and a knife blade can be dipped in and comes out clean, it is done.</p> - - -<h3>LEMON PIE.</h3> - -<p>Beat the yolks of three eggs until thick, add one cupful of sugar and -the grated yellow rind of one large lemon (be very careful not to -grate any of the white of the lemon skin or it will make pie bitter), -also the<span class="pagenum" id="Page_118">[Pg 118]</span> juice; beat until thick and light colored, then add one -tablespoonful of corn starch, dissolved in a little water. Pour into a -pie shell and bake slowly until it puffs. Beat the whites of the eggs -until light, then gradually add three tablespoonfuls of sugar and beat -until stiff. When the pie is slightly cooled, cover with this frosting, -return to oven, and let it get a very delicate brown. Serve cold.</p> - - -<h3>SQUASH PIE.</h3> - -<p>To one and one half cupfuls of prepared squash, add one cupful of -scalded milk, one half cupful of sugar, one saltspoonful of cinnamon, -a dash of nutmeg and cloves, and one egg well beaten, pour in egged -crust, and bake thirty minutes, or until it puffs up all over. Sweet -potato may be used in place of squash. To prepare squash or sweet -potato, steam and mash.</p> - - -<h3>RIPE CURRANT PIE.</h3> - -<p>To one cupful of the fruit, washed and removed from stems, add one -cupful of sugar; one cupful of cream, and one tablespoonful of flour; -bake with only an under crust.</p> - - -<h3>NEUFCHATEL CHEESE PIE.</h3> - -<p>One Neufchatel cheese, one teacupful of sugar, grate the rind of one -lemon and use with it one half of the juice, half a teacupful each -of rolled cracker crumbs, and currants, four eggs, one tablespoonful -melted butter, half a teacupful of cream, or rich milk,<span class="pagenum" id="Page_119">[Pg 119]</span> half a nutmeg -grated and one saltspoonful of salt. Crumble the cheese and cracker -crumbs well together, beat the eggs with the sugar and add to cracker -mixture, following with the butter and cream. If the cream is very rich -the butter may be omitted. Lastly, add lemon, nutmeg and currants. The -currants should previously be washed, dried and dusted with flour. Mix -all well together and put into well buttered patty-pans that have been -lined with puff-paste. Bake fifteen or twenty minutes in a quick oven. -They will puff up, but must not be permitted to get too brown.</p> - - -<h3>PINE-APPLE TART.</h3> - -<p>Line a pie plate with pastry, and fill with mixture made of one ounce -of butter, and one half cupful of sugar beaten to a cream; the well -beaten yolks of five eggs, a grated pineapple, one teacupful of cream -and add last of all the whites of the eggs beaten stiff and folded in -lightly, with a little more sugar.</p> - - -<h3>ALMOND PEACH PIE.</h3> - -<p>Line a pie dish with puff or good plain paste, lay halves of canned -peaches, with the stone side up all over the bottom of the crust; -fill the cavity where the pit was with a spoonful of chopped almonds; -sprinkle with sugar and pour over a very little of the peach juice; -cover with a crust, and bake till a nice brown; serve with, or without -cream.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_120">[Pg 120]</span></p> - -<h2 class="nobreak" id="PUDDINGS">PUDDINGS.</h2></div> - - -<h3>IRISH MOSS JELLY.</h3> - -<p>Pick over and wash carefully one half cupful of Irish Moss. Put it into -one pint of boiling water, add the thin yellow rind cut from one lemon, -and one cupful of sugar; simmer until the moss is dissolved, add the -juice of lemon and a grating of nutmeg, and strain into a cold, wet, -mould. Set away to harden; serve plain, or with cream. Orange may be -used in place of lemon, though a dessert spoonful of lemon juice used -with the orange improves the flavor. This Irish Moss may be substituted -in place of gelatine in all delicate puddings calling for that animal -product; it is to be had at any druggist’s.</p> - - -<h3>SAGO MILK.</h3> - -<p>Soak a cupful of sago in a quart of cold milk; put in a double boiler -with one cupful of sugar; cook until the sago is dissolved; pour it -into a dish, and stir in ten drops of the essence of lemon or vanilla. -Serve it hot or cold.</p> - - -<h3>SAGO JELLY.</h3> - -<p>Soak a cupful of sago in a quart of cold water over night; boil in -double boiler for an hour; then uncover it for the water to boil away. -Add two cupfuls of sugar and the strained juice of a lemon; pour it -into a dish in which it may be served. Serve it cold, with smooth fresh -cream, sweetened and flavored.</p> - -<p><span class="pagenum" id="Page_121">[Pg 121]</span></p> - - -<h3>ORANGE FOAM (FOR TWELVE PERSONS).</h3> - -<p>To the juice of twelve oranges (the small, tart ones are best) add -the juice of one lemon, the grated yellow rind of two oranges, and -three cupfuls of sugar. Whip till very light the yolks of twelve eggs; -then whip in the prepared juice. Whip the whites of eggs as stiff as -possible (keep them well chilled while whipping) and beat in lightly, -yet thoroughly, the prepared mixture. Serve in punch glasses with lady -fingers. Place half of a lady finger in bottom of each glass. The -amount of sugar used may vary according to the flavor of the oranges. -If the foam is not stiff, then add more whites of eggs. It is difficult -to give exact quantities because the flavor and juiciness of the fruit -varies so. This should be prepared just before serving.</p> - - -<h3>NEAPOLITAN PUDDING.</h3> - -<p>Dissolve a cupful of currant jelly in a cupful of hot water; thicken -with dissolved corn starch (be careful not to use too much corn starch, -only just enough to make it stiff when chilled). Have ready a chilled -mold, pour in the mixture as soon as the starch is thoroughly cooked, -and the white of one egg, whipped till very stiff, is added to the -mixture. Then make an equal quantity of strong sweet lemonade, bringing -this to a scald, thicken the same way, adding egg in same manner; pour -this as second layer in mold. Then take two cupfuls of milk, bring to a -scald, sweeten, and thicken as before, then add the yolks of two eggs, -well beaten, whipping in one half teaspoonful of vanilla flavoring,<span class="pagenum" id="Page_122">[Pg 122]</span> -add to previous layers in mould (the layers can be placed in order to -suit fancy), set away to chill thoroughly, and serve with whipped or -plain cream. Other fruit flavors can be used in same way—pineapple or -apricot syrups are very nice.</p> - - -<h3>FRUIT MANGE.</h3> - -<p>To one pint of boiling water, add the juice of two nice, though any -sauce may be used—brought to a scald, add one tablespoonful dissolved -corn starch with sugar to taste; let boil until starch is well cooked, -remove from stove and add the whites of two eggs, beaten stiff; pour -into wet mould, and chill. Serve with cream and sugar.</p> - - -<h3>LEMON SNOW.</h3> - -<p>To one pint of boiling water, add the juice of two lemons, and two -tablespoonfuls of corn starch, well mixed with one and one fourth -cupfuls of sugar; strain, and cook until thick. When partly cooled, -beat vigorously with a wire egg beater or spoon, add the whites of -three eggs, beaten to a stiff froth, whip in thoroughly, and pour into -a chilled, wet mould; when firm and cold, turn out and serve with cold -boiled custard and jelly, or cream and sugar.</p> - - -<h3>ORANGE SOUFFLÉ.</h3> - -<p>Make a boiled custard with the yolks of five eggs, a quart of milk, and -sugar to taste. When cool pour it over four sliced oranges, from which -all seeds and tough fibre have been removed, and to which has<span class="pagenum" id="Page_123">[Pg 123]</span> been -added one cupful of sugar, and grated rind of one orange. Place this -in baking dish, cover with a meringue made of the whites of four eggs; -then place the dish in a shallow pan of cold water and put in oven -until the meringue is a golden brown. Serve cold.</p> - - -<h3>ORANGE CUSTARDS.</h3> - -<p>Beat the yolks of six eggs with one and one half cupfuls granulated -sugar till light; add to this two cupfuls of orange juice, the juice of -one lemon, and the grated peel of one orange; fill in small cupfuls and -place in steamer, when solid set away to chill; serve on boiled rice, -over which pour a pint of rich cream, sweetened and flavored with a -little grated peel of orange.</p> - - -<h3>CHESTNUT CREAM.</h3> - -<p>Roast the chestnuts, then grate to powdered flakes, heaping lightly -in middle of pudding dish, surround with apricot jam, and serve with -whipped cream.</p> - - -<h3>PEACH CAKE.</h3> - -<p>Have sponge or plain cake baked in two layers; cut or slice canned -peaches; cover a layer of the cake with the cut peaches; put on another -layer of cake and more peaches and turn over all well sweetened and -flavored whipped cream.</p> - - -<h3>STEAMED CABINET PUDDING.</h3> - -<p>Use one tablespoonful of butter to grease a three pint pudding mould. -Take one cupful of fruit; raisins, candied cherries, or preserved -fruits, as you prefer;<span class="pagenum" id="Page_124">[Pg 124]</span> sprinkle one half the fruit in the buttered -mould, then break in stale cake or bread crumbs, mixing with it the -rest of the fruit, filling the mould lightly. Then whip up three eggs, -add to them three tablespoonfuls of sugar and three cupfuls of milk, -pour over the cake and fruit mixture. Let stand one hour, then steam -for one and one fourth hours. Serve hot with creamy sauce.</p> - - -<h3>COLD CABINET PUDDING.</h3> - -<p>Make a custard of one pint hot milk, yolks of three eggs, three -tablespoonfuls of sugar; thicken with corn starch. Flavor with -teaspoonful of vanilla. Decorate a mould with candied fruit; cover -fruit with custard; cool, add a layer of lady fingers or stale cake, -then a layer of fruit and more custard, and chill; continue until the -mould is full. Serve with whipped cream and candied cherries.</p> - - -<h3>PRUNE WHIP.</h3> - -<p>Wash thoroughly one half pound of prunes and soak three hours in enough -water to cover; cook in same water until the consistency of marmalade. -Rub through a sieve, sweeten. Whip the whites of four eggs, and add the -prunes (which should be thoroughly chilled); beat until well mixed; -pile lightly on a buttered platter, and bake until a delicate brown. -Serve with whipped cream or soft custard.</p> - - -<h3>WASHINGTON PIE, CHOCOLATE FILLING.</h3> - -<p>Make a plain cup cake, and bake in two layers. For the filling, beat -the yolks of two eggs till light,<span class="pagenum" id="Page_125">[Pg 125]</span> and add one half cupful of sugar; -stir this into one half cupful of milk; melt two ounces of chocolate -and stir into the milk; put on stove, and cook till it thickens; beat -till cool, flavor with vanilla and spread on the cake between layers -and sprinkle confectioners’ sugar on top. Plain Washington pie has -simply a dressing of whipped cream, sweetened, and flavored with -vanilla, between the layers.</p> - - -<h3>STRAWBERRY CREAM CAKE.</h3> - -<p>Make cake the same as for any good layer cake. For the filling take one -cupful of thick sweet cream, whip until stiff, add four tablespoonfuls -of fine grained granulated sugar and one pint of strawberries, crushed -slightly, and sweetened. When cake is perfectly cold spread between -layers. This should not stand long before serving.</p> - - -<h3>CHARLOTTE RUSSE PIE.</h3> - -<p>Three eggs, one and one half cupfuls of sugar, two cupfuls of flour, -one teaspoonful of pure cream of tartar, one half cupful of cold water, -one half teaspoonful of soda. Beat the eggs thoroughly with the sugar, -add one cupful of flour with even teaspoonful of pure cream of tartar, -then water, and another cupful of flour. Enough for two pies.</p> - -<p>Filling—Pure, sweet cream, beaten until stiff; sweetened to taste; -flavored with vanilla. Cut open pie, fill, and pile some cream on top. -Two cupfuls of cream will fill two pies.</p> - -<p><span class="pagenum" id="Page_126">[Pg 126]</span></p> - - -<h3>STEAMED FRUIT PUDDING.</h3> - -<p>Make a dough of six heaping tablespoonfuls of flour; pinch of salt, one -heaping teaspoonful of baking powder, two tablespoonfuls of cream, and -water enough to make a soft dough; mix as lightly as possible. Then add -one pint of any preserved or stewed fruit that is desired, the fruit -should be well sweetened; steam for forty minutes. Be particular to -keep the steam at regular heat, not letting it die down. Serve with -syrup, made of the fruit juice, or hard sauce.</p> - - -<h3>CHARLOTTE RUSSE.</h3> - -<p>One quart of rich, sweet, cream; whipped to a stiff foam; sweeten, -after whipping, with two tablespoonfuls of sugar, and flavor with scant -teaspoonful of vanilla extract. Line a glass bowl with separated lady -fingers, and heap the whipped cream lightly in the bowl. Chill, and -serve within an hour.</p> - - -<h3>CONNECTICUT INDIAN PUDDING.</h3> - -<p>Add to three tablespoonfuls of cornmeal, three fourths of a cupful of -molasses and a little salt; mix well; put one generous quart of milk in -double boiler; when scalding hot add the meal and molasses; stir till -free from lumps; let cook for five minutes; then butter well a baking -dish, grate the rind of two or three oranges; put a layer on the bottom -of the dish; pour in the liquid and put the rest of the grated peel on -top; add one tablespoonful of butter to one fourth cupful<span class="pagenum" id="Page_127">[Pg 127]</span> hot milk; -pour over pudding; bake three hours in a moderate oven; eat with rich -cream, or hard sauce.</p> - - -<h3>CHINESE PUDDING.</h3> - -<p>Whip one pint of cream and set it in a pan of cracked ice; add one half -cupful of chopped preserved ginger, one half cupful powdered sugar; one -half cupful of cold boiled rice.</p> - -<p>Dissolve one half cupful of Irish moss in boiling water, using as -little water as possible; strain, and stir into the cream mixture; stir -until it thickens. Set away to harden, and serve with ginger sauce.</p> - - -<h3>BANANA PUDDING.</h3> - -<p>Make one quart of strong sweet lemonade, bring to a scalding point, -add juice of one orange. Thicken with dissolved cornstarch, the same -as any cornstarch pudding; being careful not to make too stiff. Have -ready the whites of two eggs, beaten very stiff. When the corn starch -is thoroughly cooked, set the dish off the stove and whip in the -eggs. Then slice in two bananas, pour in moulds, set away to chill -thoroughly, serve with cream and sugar. This is quite as delicious as -any gelatine pudding.</p> - - -<h3>CREAM RICE PUDDING.</h3> - -<p>Two cupfuls of milk, two tablespoonfuls of rice, two tablespoonfuls -of sugar, one half saltspoonful grated nutmeg, one half cupful stoned -raisins. Stir frequently. When it begins to thicken add more milk,<span class="pagenum" id="Page_128">[Pg 128]</span> -sweetened and spiced; when rice is tender add one half cupful cream and -remove from oven. Serve cold.</p> - - -<h3>SWEET POTATO PUDDING.</h3> - -<p>Peel and grate the potatoes. To one quart of them add two eggs, two -tablespoonfuls of butter, three fourths of a cupful of sugar and one -cupful of sweet milk. Cream the butter and sugar, add the eggs, stir -well, then add the other ingredients, stirring briskly. Bake one hour. -Serve hot without sauce.</p> - - -<h3>OAT MEAL PUDDING.</h3> - -<p>To one cupful of cold boiled oatmeal, add one cupful of sugar, three -cupfuls of milk, two well beaten eggs, one tablespoonful of vanilla and -one half cupful of seeded raisins; bake in moderate oven about three -quarters of an hour.</p> - - -<h3>SNOW BALLS.</h3> - -<p>Cook one cupful of rice until tender. Wring small pudding cloths (one -third yard square) out of hot water and lay over a small bowl. Spread -rice one third of an inch thick over cloth. Put an apricot in the -center, filling in each half of apricot with rice. Tie tightly and -steam ten minutes. Remove the cloth carefully and turn the balls out on -a platter, and serve with apricot sauce. Canned apricots may be used. -If fresh fruit is preferred steam the apricots tender before removing -stones.</p> - -<p><span class="pagenum" id="Page_129">[Pg 129]</span></p> - - -<h3>CREAM PUDDING.</h3> - -<p>Stir together one pint of cream, three ounces of sugar, the well beaten -yolks of three eggs, with scant teaspoonful of vanilla flavoring. Whip -the whites of the eggs very light and add last, stirring lightly. Pour -into baking dish that has been well buttered and upon which has been -sprinkled bread crumbs to the thickness of ordinary pie crust. Sprinkle -bread crumbs over the top of pudding, set dish in shallow pan half -filled with water, and bake the same as any custard.</p> - - -<h3>FRENCH BREAD PUDDING.</h3> - -<p>Butter small thin squares of bread and spread with jam, or tart -jelly; place them in a buttered pudding dish; have the dish about -one half full; pour over a boiled custard (using the yolks only for -the custard); beat the whites of two eggs, adding gradually two -tablespoonfuls of powdered sugar; beat one large tablespoonful of the -jam or jelly used; heap on top of the custard and brown slightly in the -oven.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="SAUCES_FOR_PUDDINGS">SAUCES FOR PUDDINGS.</h2></div> - - -<h3>APRICOT SAUCE.</h3> - -<p>Take one cupful of apricot juice, thicken with one teaspoonful of corn -starch and sweeten with one half cupful of sugar; let boil until clear.</p> - -<p><span class="pagenum" id="Page_130">[Pg 130]</span></p> - - -<h3>HARD SAUCE.</h3> - -<p>Beat together one half cupful of butter and one cupful of sugar until -it is creamy and white; flavor with one teaspoonful of vanilla extract.</p> - - -<h3>CREAMY SAUCE.</h3> - -<p>Cream one half cupful of butter, then stir in one cupful of powdered -sugar, a little at a time, and beat until very light. Then add one -fourth cupful of cream or milk and one scant teaspoonful of vanilla -flavoring. Just before serving set the bowl in a pan of hot water, and -as soon as the sauce is smooth and creamy remove from fire. It should -not be heated enough to melt the sugar.</p> - - -<h3>GINGER SAUCE.</h3> - -<p>Chop finely one fourth cupful of preserved ginger; add one cupful of -water and a quarter cupful of sugar, and boil for five minutes. Pour -it over the well beaten whites of two eggs, add two tablespoonfuls of -lemon juice, and chill.</p> - - -<h3>CURRANT JELLY SAUCE.</h3> - -<p>Put four tablespoonfuls currant jelly in a saucepan with one -teaspoonful of butter; let it heat and melt slowly; pour over one half -cupful of boiling water, moisten one teaspoonful of cornstarch with a -little cold water; add to the other ingredients and cook five minutes; -add the juice of one orange, grated peel of one half orange and one and -one half tablespoonfuls blanched almonds finely chopped.</p> - -<p><span class="pagenum" id="Page_131">[Pg 131]</span></p> - - -<h3>EGG SAUCE.</h3> - -<p>One cupful of sugar, a tablespoonful of butter, two eggs, a little -salt, and a teaspoonful of vanilla, or any flavoring preferred. Mix the -butter and sugar to a cream, add the yolks of the eggs, and beat until -very light. Beat the whites to a stiff froth and stir in, add flavoring -and beat well together. This is especially good for apple or berry -dumplings. Lemon is nice to flavor it when used for apple puddings, but -should not be used for other fruits. When a plainer sauce is desired, -leave out the butter.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="APPLE_DESSERTS">APPLE DESSERTS.</h2></div> - - -<h3>STEAMED APPLES.</h3> - -<p>Wash, pare, and remove cores of six tart apples; place in earthen dish -and put in steamer, over boiling water. Steam until soft. Serve with -steamed oatmeal or boiled rice, and cream and sugar.</p> - - -<h3>BAKED APPLES.</h3> - -<p>Wash, and core sour apples. Place them in earthen or granite dish and -fill the center of each apple with sugar. Measure one tablespoonful -of water for each apple and pour around the apples (not over, as you -should not disturb the sugar in apple centers). Bake until tender, -remove apples to the dish in which they will be served at table. Strain -the<span class="pagenum" id="Page_132">[Pg 132]</span> juice, add one third cupful of sugar. Cook five minutes, and pour -it over the apples, let cool, and serve with cream.</p> - - -<h3>APPLE FRITTERS.</h3> - -<p>Core, pare, and cut apple into slices one fourth inch thick, sprinkle -with sugar and cinnamon or nutmeg, and set them aside while making -batter.</p> - -<p>Beat the yolks of two eggs, add one tablespoonful sugar, one half -cupful of sweet milk, and enough flour to make it almost a drop batter. -Melt one tablespoonful of butter and add to mixture. Beat in the well -whipped whites of two eggs. Dip each slice of apple into the batter, -see that it is well covered and quickly drop into a kettle in which is -sufficient hot cocoa butter or vegetable oil to float it; fry until -the apple is soft, and the fritter a light brown on both sides. Drain, -trim, and sprinkle with pulverized sugar. Serve hot.</p> - - -<h3>APPLE DUMPLINGS BAKED.</h3> - -<p>Select moderate sized, tart apples; pare, core, and steam until tender, -not soft; have ready a plain pie crust rolled thin in pieces size of -small pie plate. Place one apple on each piece of crust, fill the core -with sugar, spice to taste and add teaspoonful of hot water to sugar. -Wrap crust about the apple pinching it together, place in hot oven and -bake until crust is well cooked; serve hot with hard sauce.</p> - -<p><span class="pagenum" id="Page_133">[Pg 133]</span></p> - - -<h3>APPLE SLUMP.</h3> - -<p>Cut apples as for pies and fill a rich undercrust of a good thickness; -cover with a thick topcrust and bake in a slow oven for about an hour; -when baked remove the top crust, add sugar and spice, and butter half -the size of an egg, mix with the apple; then remove part of the apple. -Place the top crust in an inverted way upon what remains, and the apple -that has been taken out on top of that. Should be eaten hot.</p> - - -<h3>APPLE RICE.</h3> - -<p>Fill a pudding dish half full with tart apples, pared, quartered, and -sprinkled thickly with sugar, and a grating of nutmeg. Wash thoroughly -half a cupful of rice and sprinkle over apples in pudding dish. Steam -until rice is tender. Serve with cream and sugar.</p> - - -<h3>APPLE CREAM.</h3> - -<p>Place in an enamelled pan with a wineglassful of water, one pound and -a half of minced apple, half a pound of pulverized sugar, the finely -minced rind of half a lemon, and a quarter of an ounce of ginger -powder; simmer gently till soft enough to pass through a sieve. When -cold, beat in thoroughly one pint of cold fresh cream, or new milk -which has previously been brought to a boil, and sweetened.</p> - - -<h3>APPLE FLUMMERY.</h3> - -<p>To two pounds of peeled and cored apples add one pound of sugar, and -the minced rind of a fresh lemon;<span class="pagenum" id="Page_134">[Pg 134]</span> place in an enamelled pan, cover -with water and steam till quite soft, strain and beat the fruit to a -pulp. Boil in the strained liquor one ounce of Irish moss for fifteen -minutes, strain the liquor again, and add the crushed fruit, simmer for -three minutes, turn into a chilled and wet mould. Let stand until solid -and well chilled. Serve with cream.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="SHORT_CAKES">SHORT CAKES.</h2> -</div> - - -<p>Take one quart of flour, one teaspoonful of salt, one pint of rich -sour cream; dissolve one teaspoonful of soda in a little boiling water -and stir into the cream; dissolve one tablespoonful of butter and add -to cream; then stir in flour, roll out as you would for biscuit; bake -in round pan in two layers, spreading butter between the layers; when -baked, take apart and spread with any prepared fruits.</p> - -<p>If preferred, sweet milk and baking powder may be used in place of the -sour cream and soda. And the following is an excellent receipt:</p> - - -<h3>RACHEL’S SHORT-CAKE.</h3> - -<p>Two cupfuls of flour, one third cupful of butter, two well rounded -teaspoonfuls of baking powder, one cupful of milk, one half teaspoonful -of salt. Roll in two layers one half inch thick, butter well between -layers and on the top and bake.</p> - -<p><span class="pagenum" id="Page_135">[Pg 135]</span></p> - - -<h3>STRAWBERRY FILLING.</h3> - -<p>Mash one quart of strawberries in an earthen dish, add sufficient sugar -to make a rich sweetness, set the dish in the oven until the dish is -heated through, butter each half of the short-cake, covering with the -crushed fruit, and putting a liberal supply on top, sprinkle with -pulverized sugar, and serve with cream.</p> - - -<h3>ORANGE FILLING.</h3> - -<p>Get small, tart, juicy oranges, pare half dozen or more, carefully -remove all the white, and slice; take out all the seeds and tough -fibre; then crush with enough sugar to make very sweet.</p> - -<p>Place in agate saucepan and set on back of range to get thoroughly hot; -butter the short cake liberally and apply filling between layers and on -top; serve with whipped cream.</p> - - -<h3>CRANBERRY FILLING.</h3> - -<p>Wash the berries and pick them over carefully; cook in agate saucepan -with water enough to float over a moderate fire; mash through a -colander; then add sufficient sugar to make very rich and sweet; set -back on range until sugar is thoroughly dissolved; butter short-cake -liberally and apply filling between layers and on top.</p> - - -<h3>PINEAPPLE FILLING.</h3> - -<p>Get a ripe pineapple; pare and slice; then shred with a silver fork; -cover thickly with sugar, and set away for three or four hours; then -set on range in an<span class="pagenum" id="Page_136">[Pg 136]</span> agate kettle to heat thoroughly; butter short-cake -liberally, and apply filling between layers and on top; serve with -whipped cream. Canned pineapple may be used, though the fresh fruit is -best.</p> - - -<h3>BANANA FILLING.</h3> - -<p>Slice three bananas and one orange, grate the outside rind of the -orange and mix with one cupful of sugar, and juice of orange; pour on -the sliced bananas. Butter the short-cake and fill with the fruit thus -prepared. Serve plain, or with whipped cream.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="ICES">ICES.</h2></div> - - -<h3>WATER ICES.</h3> - -<p>The simplest way of making fruit ices is much the best. Take one pint -of water to one quart of fruit juice, sweetened to taste; and it should -be remembered the sugar is less apparent in the frozen mixture than -in the liquid. This proportion holds for all fruit ices; except the -lemon. The lemon prepare as you would a rich lemonade, adding the well -beaten whites of two eggs to each quart of the mixture. Be careful to -freeze smoothly and the ices will be delicious. I especially recommend -strawberry, pineapple, apricot, orange and lemon.</p> - - -<h3>UNCOOKED CREAM.</h3> - -<p>To one quart of cream, add one teaspoonful of vanilla flavoring, and -one cupful of sugar. If you have<span class="pagenum" id="Page_137">[Pg 137]</span> a freezer that stirs with the triple -movement in freezing, it is unnecessary to whip the cream. Otherwise it -should be partially whipped before being placed in freezer.</p> - - -<h3>FRENCH CREAM.</h3> - -<p>Scald one pint of milk in double boiler; beat two eggs with one cupful -of sugar until light; then whip in two tablespoonfuls of flour; turn -into hot milk and stir until it thickens, cook fifteen minutes and set -away to cool. When cold add one quart of whipped cream, and one cupful -more of sugar with one tablespoonful of vanilla flavoring; freeze.</p> - - -<h3>CHOCOLATE CREAM.</h3> - -<p>To make chocolate cream add to the above, when the custard is being -prepared, one ounce of dissolved sweet chocolate that has been -cooked to a gloss with one tablespoonful of boiling water and two -tablespoonfuls of sugar. Omit the second cupful of sugar usually added -with cream.</p> - - -<h3>WACHTMEISTER PUDDING.</h3> - -<p>Fill a mould with alternate layers of sponge cake and jam,—strawberry -or apricot, are preferable,—then saturate with rich cream flavored -with vanilla and sweetened. Freeze in moulds. Custard may be used in -place of cream.</p> - - -<h3>FROZEN FRUITS.</h3> - -<p>To one pound of mashed fruit, add whites of three eggs, and one pint -each of sugar and water. Make a<span class="pagenum" id="Page_138">[Pg 138]</span> syrup of the sugar and water; when -cool, add the fruit and freeze.</p> - -<p>With sweet fruits like oranges or raspberries, add juice of one lemon -and one half cupful more of sugar. The fruit is very nice, without the -addition of the eggs.</p> - - -<h3>PINEAPPLE SHERBET.</h3> - -<p>To one quart of grated pineapple pulp, add juice of two lemons; -dissolve one and one half pounds of sugar in one pint of water, and -bring to a boil, skim and cool; when cold, add the fruit pulp, and the -well whipped whites of two eggs; freeze soft.</p> - - -<h3>STRAWBERRY SHERBET.</h3> - -<p>Crush a pound of picked strawberries in a basin and add a quart of -water with a sliced lemon, let stand for three hours; put one and one -quarter pounds of sugar into another basin, cover the basin with a -cheese cloth and pour the berry juice through it. When the sugar is -fully dissolved strain again. Freeze soft.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_139">[Pg 139]</span></p> - -<h2 class="nobreak" id="CONFECTIONS">CONFECTIONS.</h2></div> - - -<h3>CANDY DOUGH.</h3> - -<p>To the white of one egg placed in a glass add equal quantity of cold -water, or better yet, rich, sweet cream, and one teaspoonful of vanilla -extract. Beat thoroughly; then stir in gradually enough confectioner’s -XXXX sugar to make stiff. Cover with damp napkin and use as needed for -the following varieties:</p> - - -<h3>CHOCOLATE CREAMS.</h3> - -<p>Mould small pieces of candy dough into the shape of thimbles, put them -on a buttered pan or paraffine paper in a cool place to harden. Melt -two squares of sweet chocolate in a saucer over a tea kettle. When the -cream balls are sufficiently hard, dip them in the melted chocolate. -Use two forks. Let the candies drain on the forks, then put them on the -tins again to dry.</p> - - -<h3>CREAM WALNUTS.</h3> - -<p>Break pieces of candy dough to the size of a nutmeg, roll them in the -palm of the hand until smooth and round. Press halved walnut meats on -each side, letting cream show between.</p> - - -<h3>CREAM ALMONDS.</h3> - -<p>Mould almond nut into center of a small ball of<span class="pagenum" id="Page_140">[Pg 140]</span> candy dough. Roll in -granulated sugar and set away to dry.</p> - - -<h3>CREAM NUT CAKE.</h3> - -<p>May be made by stirring chopped nuts into candy dough, then rolling -into sheets about three fourths of an inch thick and cutting into -squares.</p> - - -<h3>CREAM DATES.</h3> - -<p>Wash and dry dates, remove the stones, and fill with candy dough, then -roll in confectioner’s sugar.</p> - - -<h3>ORANGE CREAMS.</h3> - -<p>Take the white of one egg and an equal quantity of orange juice, and -grated yellow rind of one orange, mix with confectioner’s sugar until a -stiff dough. Mould in shapely lumps and roll in granulated sugar. This -also serves for orange flavored filling for chocolate drops. Any fruit -juice can be used in this same way. Any flavor desired that cannot be -obtained readily from fresh fruit can be had by using extract with -white of egg and cream base.</p> - - -<h3>CHOCOLATE ANNAS.</h3> - -<p>To three cupfuls of white sugar, add one cupful of milk and one fourth -teaspoonful of cream of tartar, boil about nine minutes, or until -it will form a soft ball when dropped into cold water; then add two -squares of melted chocolate and one tablespoonful of butter. Cook one -minute longer. Remove from fire, add one teaspoonful vanilla extract, -beat vigorously<span class="pagenum" id="Page_141">[Pg 141]</span> for one minute, then pour into buttered pans. When -cool mark in squares.</p> - - -<h3>MOLASSES CANDY.</h3> - -<p>Two cupfuls of molasses, one cupful of sugar, one teaspoonful of -vinegar, one tablespoonful of butter. Boil until it is brittle when -tried in cold water. Pour in a buttered tin; when cool pull until white.</p> - - -<h3>BROWN BETTIES.</h3> - -<p>Two cupfuls of brown sugar, half a cupful of milk, boil about four -minutes, stirring constantly; when almost done stir in three quarters -of a cupful of chopped walnuts or chopped blanched almonds; remove from -the fire and stir till it grains, and looks sugary, then pour into a -well oiled tin to the depth of half an inch; when it cools mark off in -squares with a knife.</p> - - -<h3>LEMON MINTS.</h3> - -<p>Sift a quantity of confectioner’s sugar into a bowl and work into it -lemon juice until all sugar is absorbed, then add water, a very little -at a time, until a smooth, stiff paste is formed. A bit of the lemon -peel may be grated into it. Roll into balls and flatten, placing them -in the oven a moment to harden.</p> - - -<h3>SOFT CARAMELS.</h3> - -<p>One quart of brown sugar, half a pint of milk, one third cupful of -butter, and half a cake of chocolate. Boil about nine minutes, but not -so long that you cannot pour them into the pan. Mark into squares.</p> - -<p><span class="pagenum" id="Page_142">[Pg 142]</span></p> - - -<h3>BUTTER SCOTCH.</h3> - -<p>Two cupfuls of light brown sugar, one cupful of butter, one -tablespoonful of lemon juice and one of water. Mix all together and -boil twenty minutes, add one fourth teaspoonful of baking soda, drop -a little in water and if it is crisp it is ready to take off. If not, -cook longer; when done, pour into a flat buttered tin.</p> - - -<h3>MARSHMALLOWS.</h3> - -<p>Three ounces of gum-arabic, half a pint of hot water, half a pint -of powdered sugar, the white of one egg, flavoring. Dissolve the -gum-arabic in the water, strain, and add the sugar. Boil ten minutes or -until the syrup has the consistency of honey, stirring all the time. -Add the egg, beaten stiff, and as soon as thoroughly mixed remove from -the fire; add flavoring to taste, orange flower or rose is generally -used. Pour the paste into a pan dusted with corn starch. The paste -should be spread one inch thick. Cut into squares when cold, and roll -in powdered sugar.</p> - - -<h3>CHOC-O-POP.</h3> - -<p>Have ready a mixture made of one cupful of sugar, one half cupful of -molasses and one cake of chocolate, cooked until it nearly crisps in -cold water, keep warm. Pop corn enough to fill a three quart bowl, turn -into a big pan and mix with the candy.</p> - - -<h3>CRACKER-JACK.</h3> - -<p>Is made in the same way, only use one third sugar to two thirds -molasses and omit the chocolate.</p> - -<p><span class="pagenum" id="Page_143">[Pg 143]</span></p> - - -<h3>FROSTED FRUITS.</h3> - -<p>Carefully pick over and wash the fruit, such as cherries, plums or -strawberries. Whip the whites of two or three eggs, according to -quantity of fruit; dip the fruit in beaten egg, drain (keep the eggs -well beaten) then dip fruit into powdered sugar. Cover a pan with a -sheet of white paper, place the fruit on glass dish; dry, chill, and -serve.</p> - - -<h3>STUFFED DATES.</h3> - -<p>Wash and carefully dry the dates by placing them in a colander and -letting stand in warm place; remove the stones and insert half a pecan, -or one fourth of an English walnut; roll in confectioner’s sugar.</p> - - -<h3>SALTED ALMONDS.</h3> - -<p>Blanch half a pound of almonds by pouring over them one pint boiling -water; let stand three minutes. Drain and cover with cold water. Remove -the skins and dry the almonds on a towel. Fry in hot butter. Drain on -brown paper, and sprinkle with salt.</p> - - -<h3>BUTTER SCOTCH.</h3> - -<p>One cupful of sugar, one cupful of molasses, half a cupful of butter, -nearly one tablespoonful of vinegar, a pinch of soda; boil until done; -when cold, cut into squares and wrap in paraffine paper.</p> - - -<h3>CARAMELS.</h3> - -<p>One cupful of molasses, one half cupful of milk, one cupful of sugar, -one teaspoonful of flour, one tablespoonful of butter, one fourth pound -of chocolate; boil<span class="pagenum" id="Page_144">[Pg 144]</span> until it will harden when dropped in cold water, -then add a few drops of glycerine and one teaspoonful of vanilla; turn -into a buttered pan, when partly cool, mark in squares.</p> - - -<h3>COFFEE CREAM CARAMELS.</h3> - -<p>Melt two pounds of sugar with as little water as possible; when the -sugar begins to bubble, pour in slowly one teacupful of rich cream and -stir carefully; add two ounces of fresh butter and the extract from two -ounces of coffee, stirring gently and continuously while adding. As -soon as cooked sufficiently to be brittle when dropped in cold water, -pour into buttered tin dish, and when nearly cooled, mark off with a -buttered knife into squares.</p> - - -<h3>CHOCOLATE CARAMELS.</h3> - -<p>Cream together one teacupful of sugar with half the quantity of butter; -add one fourth of a pound of grated chocolate and one teacupful each of -molasses and milk. Beat well together and boil until a portion of it -dropped in ice-water sets and cracks. Pour into well buttered tin pans -to the thickness of half an inch. When nearly cold mark into squares -with a buttered knife.</p> - - -<h3>LEMON CANDY.</h3> - -<p>Put one pound of sugar into a pan or kettle with half a pint of water -and a third of a teaspoonful of cream of tartar; let it boil, and when -a little of it dropped in cold water becomes brittle it is done; pour<span class="pagenum" id="Page_145">[Pg 145]</span> -into a shallow buttered dish. When cooled sufficiently to be handled -add one third of a teaspoonful of tartaric acid with the same quantity -of extract of lemon, and work thoroughly into the candy until the acid -has been evenly distributed. If worked too much the transparency of the -candy may be destroyed.</p> - - -<h3>COCOANUT DROPS.</h3> - -<p>Grate one cocoanut and add to it one half its weight in sugar and the -white of an egg whipped to a stiff froth. Mix all together thoroughly -and drop on buttered white paper in a pan. Bake for fifteen minutes.</p> - - -<h3>KISSES.</h3> - -<p>Beat the whites of four eggs to a stiff froth and stir in half a pound -of confectioner’s sugar, flavor with one half teaspoonful of vanilla. -Whip thoroughly and then drop in quantities about half the size of an -egg on buttered paper, well separated; lay the paper on a half inch -board and place in moderate oven. Watch carefully and when they begin -to color take them out, remove from paper and join them in pairs by -their flat surfaces.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_147">[Pg 147]</span></p> - -<h2 class="nobreak" id="BEVERAGES">BEVERAGES.</h2></div> - - -<h3>TEA.</h3> - -<p>Tea should be made with the little filagree silver balls that come -especially for that purpose. Fill ball with best quality Oolong, or -English Breakfast, tea that you can obtain (cheap teas are injurious -and tasteless). Have a pot of boiling water, fill your cup and then -immerse the tea ball in cup until the strength desired is obtained. -Serve with sugar and sliced lemon, after the Russian fashion; it is -more wholesome than with cream.</p> - - -<h3>COCOA.</h3> - -<p>Allow one teaspoonful of cocoa and sugar to one cupful of milk and -water, in equal proportions. Heat the milk in double boiler. Put the -water in the cocoa pot, when it boils stir in the dry cocoa, mix well. -After boiling three minutes, add the hot milk. Serve when it begins to -rise in the pot.</p> - - -<h3>FRENCH COFFEE.</h3> - -<p>Three pints of water to one cupful of ground coffee. Put coffee in -bowl; pour over it about half pint cold water and let stand for fifteen -minutes; bring remaining water to a boil. Take coffee in bowl, strain -through fine sieve, then take French coffee pot, put coffee<span class="pagenum" id="Page_148">[Pg 148]</span> grounds in -strainer at top of French pot, leaving water in bowl. Then take boiling -water and pour over coffee very slowly. Then set coffee-pot on stove -for five minutes; do not let boil. Take off and pour in cold water from -bowl that coffee was first soaked in, to settle. Serve in another pot. -The French, who have the reputation of making the best coffee, use -three parts Java to one part of Mocha.</p> - - -<h3>AMERICAN COFFEE.</h3> - -<p>Allow one tablespoonful of ground coffee to each cupful of water used; -mix coffee with half the white of one egg; add one cupful of cold water -and shake well, then add as many more cupfuls of cold water as you have -allowed for. Place on back of range and steep ten minutes, then bring -forward. Let come to a boil. Settle with one half cupful of cold water.</p> - - -<h3>CARAMEL COFFEE.</h3> - -<p>To prepare, take three and one half quarts of bran, add one and one -half quarts of corn meal, one pint of molasses, one half pint of -boiling water, mix well, and bake, stirring often. Make the same as -“American Coffee,” only let boil a little longer.</p> - - -<h3>CHOCOLATE.</h3> - -<p>Melt dry, over steam, one half cake of sweet chocolate; bring to a -scald one quart of rich milk, add one cupful of sugar, turn into a -heated bowl, then add the melted chocolate and whip with egg beater -until chocolate is thoroughly dissolved in the milk. The<span class="pagenum" id="Page_149">[Pg 149]</span> longer it is -whipped the better it will be. Serve with whipped cream.</p> - - -<h3>APRICOT WATER.</h3> - -<p>Skin twelve apricots, take out the stones, pour on one quart of boiling -water; allow them to stew for one hour, then strain off the clear -liquid and sweeten with three ounces of sugar.</p> - - -<h3>GINGERADE.</h3> - -<p>Gingerade is made of any fruit, stewed with pulverized ginger, flavored -with lemon juice, and carefully strained.</p> - - -<h3>GRAPE JUICE.</h3> - -<p>Wash and remove from stems ten pounds of grapes, put over to boil with -two quarts of water. Let boil until seeds and pulp separate. Strain -through cheese cloth bag, let it drain slowly, do not squeeze. Put -juice back in kettle, let come to a boil, and add one and one fourth -pounds of sugar; boil two or three minutes. Seal boiling hot. The -secret of success in bottling grape juice is to have everything boiling -hot, jars, juice, rubbers, and tops. The best way is to have jars in -kettle of boiling water right on the stove and tops in boiling water, -likewise, and fill right from kettle of boiling juice on the stove. -Then if your cans are air-tight the juice will surely keep.</p> - - -<h3>FRUIT JUICES.</h3> - -<p>The following rules hold good for any kind of fruit: Crush the small -fruits raw, strain, add one half pound<span class="pagenum" id="Page_150">[Pg 150]</span> of sugar to each quart of -juice, let boil one minute, and bottle, using same precautions as those -specified in receipt for grape juice.</p> - - -<h3>PINEAPPLE FRAPPÉ.</h3> - -<p>Boil one quart of water, one pint of sugar, and one pint of chopped -pineapple for twenty minutes; add one cupful of orange juice and one -half cupful of lemon juice. Freeze soft.</p> - - -<h3>ORANGE FRAPPÉ.</h3> - -<p>Make a syrup by boiling one quart of water and one pint of sugar for -twenty minutes; add one pint of orange juice and the juice of two -lemons; one cupful of candied cherries should be added just before -freezing. Freeze soft.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_151">[Pg 151]</span></p> - -<h2 class="nobreak" id="ENGLISH_MARMALADES">ENGLISH MARMALADES.</h2></div> - - -<h3>RHUBARB MARMALADE.</h3> - -<p>Peel and cut into inch pieces tender young rhubarb, to every pint allow -one pound of loaf sugar and three oranges. Spread the cut rhubarb on a -shallow dish and cover with the sugar; leave it for twelve hours; then -put it into the preserving kettle with the grated yellow rind of the -oranges (be careful not to use any of the white pulp or it will make -the preserve bitter), add the tender, juicy pulp of the oranges and -boil slowly for about one hour, or until jam sets when tested on a cold -plate.</p> - - -<h3>ORANGE MARMALADE.</h3> - -<p>To every pound of sliced oranges (one half Seville and one half -sweet) add three pints of cold water; let stand in a cool place for -forty-eight hours; then boil all together until tender, generally about -two hours; set away for twenty-four hours. Then weigh the fruit and to -every pound of the boiled fruit add three fourths of a pound of sugar. -Boil until it will “set” when tried on a chilled plate.</p> - - -<h3>LEMON MARMALADE.</h3> - -<p>Pour a scant quart of boiling water over two pounds of sugar and let -it stand until dissolved. Put<span class="pagenum" id="Page_152">[Pg 152]</span> in agate preserving kettle and peel -some very thin, thread-like strips of the delicate yellow rind of -the lemons; add to the liquid; carefully peel and remove all fibrous -parts from six large lemons, collect the seeds, tying them in a thin -cloth; add the pulp and the little bag of seeds to syrup, keep kettle -uncovered and let preserve boil gently. When it “sets” on a chilled -plate it is done. The seeds used in this way make it jell much more -quickly and the marmalade is more delicate in flavor.</p> - - -<h3>APRICOT MARMALADE.</h3> - -<p>Choose deep yellow apricots, not too ripe; take off the skin, take out -the stones, and extract the kernel. To each twelve pounds of fruit -add eight pounds of sugar, put in agate kettle, and boil until it -will “set” by dropping into a chilled plate. It needs to be stirred -frequently and carefully watched to prevent burning.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_153">[Pg 153]</span></p> - -<h2 class="nobreak" id="INVALID_COOKERY">INVALID COOKERY.</h2></div> - - -<h3>PEA SOUP.</h3> - -<p>One pint of fresh, or one can of marrowfat peas; boil until thoroughly -soft so they will mash easily; then strain through a sieve to remove -skins. To pulp and liquor add one pint of cream, one teaspoonful of -sugar, salt and pepper to taste, and one tablespoonful of butter. -Serve with wafers. This is a very nutritious and relishable soup for a -convalescent.</p> - - -<h3>MILK TOAST.</h3> - -<p>Brown delicately a thin slice of stale bread, cut in strips and -place in bowl; to one cupful of rich milk, brought to a scald, add a -teaspoonful of butter, have ready one heaping teaspoonful of flour -blended with water, strain into scalding milk and stir until it -thickens, set back and let cook gently while you whip the white of one -egg to a stiff froth, add a pinch of salt, then take the simmering milk -from the stove and whip the beaten white of egg in quickly. Pour over -toast in bowl and serve at once.</p> - - -<h3>CUP CUSTARD.</h3> - -<p>Allow one egg and three fourths of a cupful of rich milk for each cup, -sweeten to taste and flavor with grated nutmeg, or vanilla extract, -as you prefer, pour<span class="pagenum" id="Page_154">[Pg 154]</span> in cups, set cup in shallow tin half filled with -water, and place in oven; bake until solid, and knife blade can be -drawn out clean. Cooking in the pan of water prevents custards from -separating and becoming watery.</p> - - -<h3>RICE FOAM.</h3> - -<p>Wash one heaping teaspoonful of rice and cook until thoroughly tender -in milk; mash through a sieve; add pinch of salt; heat a half cupful of -cream to a scald, and stir in the rice. Whip the white of one egg to a -stiff froth, and add immediately on removing from the stove. A bit of -chopped parsley may be added, if liked. Serve with wafers. This is a -pleasant change from sweet gruels, and is very nutritious.</p> - - -<h3>CREAMED GRUEL.</h3> - -<p>Cook one tablespoonful of rolled oats in scant pint of water; when soft -strain through a sieve; add one half cupful of cream; salt to taste, -and let come to a scald. Have ready the whites of two eggs beaten to -a stiff froth, take gruel from the fire and whip in the eggs, sweeten -to taste and flavor with a dash of nutmeg or a few drops of vanilla -extract.</p> - - -<h3>EGG GRUEL.</h3> - -<p>Heat a cupful of milk to 180 F., and stir into it one well beaten egg -mixed with one fourth cupful of cold water. Stir constantly for a few -minutes until thickened, but do not allow it to boil again. Season with -salt, or if preferred, a little loaf sugar.</p> - -<p><span class="pagenum" id="Page_155">[Pg 155]</span></p> - - -<h3>BARLEY GRUEL.</h3> - -<p>Wash three tablespoonfuls of pearl barley, drop it into a pint of -boiling water and parboil five minutes. Pour the water off and add -one quart of fresh boiling water, let it simmer gently from one to -three hours, strain, season, and serve. A small piece of lemon rind -added to the gruel one half hour before it is done will give an -agreeable flavor. Equal quantities of barley gruel and milk make a very -nourishing drink; a little lemon juice with sugar to taste is sometimes -liked as the flavor for the gruel.</p> - - -<h3>ARROWROOT.</h3> - -<p>Mix two tablespoonfuls of arrowroot with four tablespoonfuls of cold -water; add half a pint of boiling water and boil until it thickens; -sweeten to taste and add a little grated nutmeg.</p> - - -<h3>GRAHAM GRUEL.</h3> - -<p>Mix one tablespoonful of graham meal in four tablespoonfuls of cold -water, stir it into a pint of boiling water, cook twenty minutes, salt -to taste, and boil ten minutes longer, put a gill of thin gruel into a -cup with one half gill of milk or cream, and serve hot.</p> - - -<h3>EGG NOGG.</h3> - -<p>Beat the yolk of a freshly laid egg with a tablespoonful of sugar until -it is light and creamy, add to this one half cupful of milk (hot or -cold, as you wish the drink, warm, or chilled), whip in, lightly, the -white of the egg, beaten stiff, a light grating of nutmeg, and<span class="pagenum" id="Page_156">[Pg 156]</span> if -mixed cold, a tablespoonful of cracked ice. Serve at once.</p> - - -<h3>EGG AND LIME WATER.</h3> - -<p>To a wineglass full of lime water, add the stiffly beaten white of one -egg. Give this often, in small quantities, to patient. It is excellent -in cases of obstinate vomiting and bowel trouble.</p> - - -<h3>APPLE WATER.</h3> - -<p>Wash and wipe a large sour apple and, without paring, cut it into thin -slices. Put them in a bowl with one strip of lemon peel, add one cupful -of boiling water, cover and set away to cool, strain when cold, sweeten -and serve with cracked ice. Cranberries or rhubarb may be used in the -same way.</p> - - -<h3>EGG LEMONADE.</h3> - -<p>Beat the white of an egg to a stiff froth, mix with it the juice of a -small lemon and one tablespoonful of sugar. Add one cupful of ice water -and shake thoroughly.</p> - - -<h3>ARROWROOT WATER.</h3> - -<p>Boil the thin rind of a fresh lemon in one quart of water. When -boiling, pour over one tablespoonful of arrowroot previously mixed with -a little cold water, stir well, sweeten to taste, and let it boil for -five minutes; squeeze in the juice of one lemon.</p> - - -<h3>BARLEY WATER.</h3> - -<p>One teaspoonful of pearl barley, one half lemon, one quart boiling -water, sugar to taste. Wash the<span class="pagenum" id="Page_157">[Pg 157]</span> barley in cold water, add boiling -water, juice of lemon, a bit of rind, let stand, covered, and warm for -three hours.</p> - - -<h3>EGG TEA.</h3> - -<p>Take the white of one egg and beat it to a stiff froth, beat the yolk -into it with a scant tablespoonful of sugar, then pour in slowly -(beating the mixture all the time) half a cupful of hot milk; flavor -with grated nutmeg or vanilla to taste.</p> - - -<h3>TOAST WATER.</h3> - -<p>Brown nicely in the oven slices of bread, and pour upon them sufficient -boiling water to cover. Let them steep until cold, keeping the bowl or -dish containing the toast closely covered. Strain off the water and -sweeten to taste. Chill by setting dish in bowl of chopped ice.</p> - - -<h3>BARLEY WATER.</h3> - -<p>Put two ounces of pearl barley into half a pint of boiling water and -let it simmer a few minutes. Drain off and add two quarts of boiling -water with a few figs and stoned raisins cut fine. Boil slowly until -reduced about one half and strain. Sweeten to taste, adding the juice -of a lemon and nutmeg if desired.</p> - - -<h3>BAKED MILK.</h3> - -<p>Put the milk in a jar, covering the opening with white paper, and bake -in a moderate oven until thick as cream. May be taken by the most -delicate stomach.</p> - -<p><span class="pagenum" id="Page_158">[Pg 158]</span></p> - - -<h3>FLAXSEED LEMONADE.</h3> - -<p>Pour on four tablespoonfuls of whole flaxseed one quart of boiling -water and add the juice of two lemons. Let it steep for three hours, -keeping it closely covered. Strain and sweeten to taste.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_159">[Pg 159]</span></p> - -<h2 class="nobreak" id="IMPORTANT_NOTES">IMPORTANT NOTES.</h2></div> - - -<h3>THE WAY TO TEST HOT FAT.</h3> - -<p>If a bit of dry bread will brown in one minute fat is hot enough for a -raw mixture. If cooked mixtures are to be browned the fat should be hot -enough to brown a piece of bread in forty seconds. This method however, -is only a makeshift and is not absolutely accurate. A thermometer -should be used; 380 to 390 degrees is the right temperature for frying -vegetable substances. Heat fat slowly.</p> - - -<h3>CELERY FLAVORING.</h3> - -<p>Clean the green stalks and leaves of celery and dry, place in paper -bags to be used for soups and savories when celery is out of season. -This can be used in place of the celery seed called for in some -receipts.</p> - - -<h3>NUT BUTTER.</h3> - -<p>Peanuts shelled and well roasted with the skins rubbed off will, when -ground, dissolve into a buttery substance which can be spread on bread -and made into sandwiches. All kinds of nuts reduced to flour can be -readily digested and can be placed on the table to be eaten with bread -or spread on sandwiches.</p> - -<p><span class="pagenum" id="Page_160">[Pg 160]</span></p> - - -<h3>BAY LEAVES.</h3> - -<p>Bay leaves contribute a most delicate and pungent flavor to soups, -savories and gravies. They can be obtained at any druggist’s, and five -cents worth will last a long time.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="SUBSTITUTES_FOR_INGREDIENTS_IN_NON-VEGETARIAN_RECEIPTS">SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS.</h2></div> - - -<h3>SUET.</h3> - -<p>In place of suet use bread crumbs soaked in oil or butter.</p> - - -<h3>MEATS.</h3> - -<p>Use nuts as substitute for meats. To prepare the nuts for cooking, pick -from the shell carefully and chop very fine, or better yet, grind in -nut mill.</p> - - -<h3>GELATINE.</h3> - -<p>In place of gelatine, use Irish Moss or corn starch.</p> - - -<h3>MEAT FATS.</h3> - -<p>Nut butter takes the place of meat extract and fats in gravies and -sauces. Where plain butter is preferred with a savory flavoring of -herbs, always brown the flour used for thickening.</p> - - -<h3>PASTRY.</h3> - -<p>Cocoanut or cow’s butter is the substitute for lard or cotoline in -vegetarian pastry.</p> - -<p><span class="pagenum" id="Page_161">[Pg 161]</span></p> - - -<h3>HERBS.</h3> - -<p>The value of herbs for savories and soups is too little understood by -American cooks. Here is “Aunt Susan’s” receipt for a “soup powder” that -will flavor any soup, gravy, or savory dish with a fine flavor:</p> - - -<h3>SOUP POWDER.</h3> - -<p> -<span style="margin-left: 1em;">Sweet Marjoram—Powdered, two ounces.</span><br> -<span style="margin-left: 1em;">Parsley—Powdered, two ounces.</span><br> -<span style="margin-left: 1em;">Summer Savory—Powdered, two ounces.</span><br> -<span style="margin-left: 1em;">Thyme—Powdered, two ounces.</span><br> -<span style="margin-left: 1em;">Bay Leaf—Powdered, two ounces.</span><br> -<span style="margin-left: 1em;">Lemon Peel—Powdered, one ounce.</span><br> -<span style="margin-left: 1em;">Sweet Basil—Powdered, one ounce.</span><br> -<span style="margin-left: 1em;">Rosemary—Powdered, one ounce.</span><br> -</p> - - -<h3>TO PREPARE ONIONS FOR SALADS OR FILLINGS.</h3> - -<p>Peel and slice, or chop, cover the onions with boiling water, and let -stand three or four minutes, drain and put in ice water, let stand ten -or fifteen minutes, or, until crisp. The onions are just as crisp as -before, and much more delicate.</p> - - -<h3>THE WAY TO DRY CORN.</h3> - -<p>Just scald, then cut from the cob, put in a pan and set over kettle -of boiling water; stir frequently, and in a couple of hours the corn -will be almost dry, if the water in kettle has been constantly kept at -boiling. Set in warm oven half an hour and the corn is ready to put in -bags; dry and clean.</p> - -<p><span class="pagenum" id="Page_162">[Pg 162]</span></p> - - -<h3>WEIGHTS AND MEASURES FOR COOKS.</h3> - -<table class="autotable"> -<tr><td>1 pound of wheat flour is equal to</td><td class="tdr">1 quart</td></tr> -<tr><td>1 pound and two ounces of Indian meal make</td><td class="tdr">1 quart</td></tr> -<tr><td>1 pound of soft butter is equal to</td><td class="tdr">1 quart</td></tr> -<tr><td>1 pound and 2 ounces of best brown sugar make</td><td class="tdr">1 quart</td></tr> -<tr><td>1 pound and 1 ounce of powdered white sugar make</td><td class="tdr">1 quart</td></tr> -<tr><td>1 pound of broken loaf sugar is equal to</td><td class="tdr">1 quart</td></tr> -<tr><td>4 large tablespoonfuls make</td><td class="tdr">¹⁄₂ gill</td></tr> -<tr><td>1 common-sized tumbler holds</td><td class="tdr">¹⁄₂ pint</td></tr> -<tr><td>1 common-sized wine glass is equal to</td><td class="tdr">¹⁄₂ gill</td></tr> -<tr><td>1 tea-cup holds</td><td class="tdr">1 gill</td></tr> -<tr><td>1 large wine glass holds</td><td class="tdr">2 ounces</td></tr> -<tr><td>1 tablespoonful is equal to</td><td class="tdr">¹⁄₂ ounce</td></tr> -</table> - - -<h3>COLORING FOR SAUCES AND SOUPS.</h3> - -<p>Crush a quarter of a pound of loaf sugar to powder, put it into a -sauce pan with a tablespoonful of water, and stir it unceasingly over -a gentle fire until it begins to acquire a little color. Draw it back -and bake it very slowly, still stirring it, until it is almost black, -without being in the least burnt. It will take about half an hour. Pour -a quart of water over it, let it boil for a few minutes until the sugar -is quite dissolved, pour it out, and when cold, strain it into a bottle -and store it for use. A tablespoonful of this browning will color half -a pint of liquid.</p> - - -<h3>BOILING VEGETABLES.</h3> - -<p>It is very essential for health that all the properties of food should -be retained in the cooking, therefore<span class="pagenum" id="Page_163">[Pg 163]</span> the habit of boiling the various -vegetables, in an unnecessary quantity of water, and then draining this -down the sink, is a means of defrauding the organism of the nourishment -originally contained in the article.</p> - -<p>Potatoes, carrots, parsnips, and other articles requiring their skins -to be removed for serving or mincing, should, when possible, be steamed -“in their jackets” and peeled as much as necessary afterwards.</p> - -<p>Cauliflowers, cabbage, &c., are excellent when steamed. Green peas, -beans, and such, should be put in a covered vessel, with a little -butter, and, when necessary, a spoonful or two of water, and gently -stewed, standing inside a saucepan of water without the water touching -them; or they can be stewed in the oven in an earthenware jar, with a -little butter and a spoonful or two of water. This method of cooking -takes very little longer time than the ordinary boiling in water. The -oven should be moderately heated.</p> - - -<h3>STEWING FRUITS.</h3> - -<p>Fruits are better stewed in a double enamelled saucepan, or baked in -a tightly covered earthen jar in the oven with as little water as -possible.</p> - -<p>Dried fruits, such as raisins, figs, dates, &c., should be washed and -picked over carefully, then soaked for several hours in cold water till -they are soft and swollen to their fullest extent, when they should be -stewed in the same water.</p> - -<p><span class="pagenum" id="Page_164">[Pg 164]</span></p> - - -<h3>USE OF SALT.</h3> - -<p>As little salt as is palatable should be used, and an effort made to -daily lessen its use. When once the system is freed from the use of -this mineral in its daily food, a small dose shows it to be an active -poison. There is enough of natural salts in our vegetable foods without -our making use of the mineral deposit. Knowing that many will use this -book who are just turning from the meat diet, we give, as a rule, the -usual quantity of salt in the receipts used in ordinary cookery. For -the same reason we give the ordinary beverages in daily use, in the -menus.</p> - - -<h3>BEVERAGES.</h3> - -<p>Fruit juices are far more conductive to good health than tea or coffee, -and we especially recommend lemon juice diluted with boiling water as -a breakfast beverage, though we have not ventured to place it on the -regular bill of fare. It is a most appetising morning drink, and should -be taken a short time before eating.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_165">[Pg 165]</span></p> - -<h2 class="nobreak" id="MENUS_FOR_ONE_WEEK">MENUS FOR ONE WEEK.</h2></div> - - -<h3>BREAKFAST—MONDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Chinese Rice with Cream.</span><br> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Boiled Eggs.</span><br> -<span style="margin-left: 1em;">Creamed Potatoes.</span><br> -<span style="margin-left: 1em;">Whole Wheat Muffins.</span><br> -<span style="margin-left: 1em;">Lemon Marmalade.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<h3>LUNCHEON—MONDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Bean Soup with Nouilles.</span><br> -<span style="margin-left: 1em;">Toast.</span><br> -<span style="margin-left: 1em;">Boiled Egg Sandwiches.</span><br> -<span style="margin-left: 1em;">Jelly.</span><br> -<span style="margin-left: 1em;">Gingerade.</span><br> -</p> - - -<h3>DINNER—MONDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Cream of Tomato.</span><br> -<span style="margin-left: 1em;">Steamed Sweet Potato.</span><br> -<span style="margin-left: 1em;">Celery on Toast.</span><br> -<span style="margin-left: 1em;">Macaroni and Cheese.</span><br> -<span style="margin-left: 1em;">Lettuce with Mayonaise.</span><br> -<span style="margin-left: 1em;">Whole Wheat Bread.</span><br> -<span style="margin-left: 1em;">Fruit Pie.</span><br> -<span style="margin-left: 1em;">Stuffed Dates.</span><br> -<span style="margin-left: 1em;">Grape Juice.</span><br> -</p> - -<p><span class="pagenum" id="Page_166">[Pg 166]</span></p> - - -<h3>BREAKFAST—TUESDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Whole Wheat with Cream.</span><br> -<span style="margin-left: 1em;">Savory Hash.</span><br> -<span style="margin-left: 1em;">Warmed Sweet Potatoes.</span><br> -<span style="margin-left: 1em;">Griddle Cakes.</span><br> -<span style="margin-left: 1em;">Syrup.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<h3>LUNCHEON—TUESDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Cabbage Soup.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Fried Apples.</span><br> -<span style="margin-left: 1em;">Corn Muffins.</span><br> -<span style="margin-left: 1em;">Preserves.</span><br> -<span style="margin-left: 1em;">Oolong Tea.</span><br> -</p> - - -<h3>DINNER—TUESDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Celery.</span><br> -<span style="margin-left: 1em;">Mashed Potatoes.</span><br> -<span style="margin-left: 1em;">Omelet with Peas.</span><br> -<span style="margin-left: 1em;">Wax Beans.</span><br> -<span style="margin-left: 1em;">Tomato Aspic on Lettuce with Mayonaise Dressing.</span><br> -<span style="margin-left: 1em;">Cabinet Pudding.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<h3>BREAKFAST—WEDNESDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Breakfast Food with Cream.</span><br> -<span style="margin-left: 1em;">Stewed Raisins.</span><br> -<span style="margin-left: 1em;">Creamed Potatoes.</span><br> -<span style="margin-left: 1em;">Shirred Eggs.</span><br> -<span style="margin-left: 1em;">Toast.</span><br> -<span style="margin-left: 1em;">Tea or Coffee.</span><br> -</p> - -<p><span class="pagenum" id="Page_167">[Pg 167]</span></p> - - -<h3>LUNCHEON—WEDNESDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Dutch Soup.</span><br> -<span style="margin-left: 1em;">Wachtmeister Potatoes.</span><br> -<span style="margin-left: 1em;">Hot Biscuit.</span><br> -<span style="margin-left: 1em;">Apricot Sauce.</span><br> -<span style="margin-left: 1em;">Tea.</span><br> -</p> - - -<h3>DINNER—WEDNESDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Carrot.</span><br> -<span style="margin-left: 1em;">Escaloped Tomatoes.</span><br> -<span style="margin-left: 1em;">Rice and Cheese.</span><br> -<span style="margin-left: 1em;">Parsnip Balls.</span><br> -<span style="margin-left: 1em;">Potato Salad.</span><br> -<span style="margin-left: 1em;">Apricot Tapioca.</span><br> -<span style="margin-left: 1em;">Cake.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<h3>BREAKFAST—THURSDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Oat Meal with Cream.</span><br> -<span style="margin-left: 1em;">Corn Fritters.</span><br> -<span style="margin-left: 1em;">French Fried Potatoes.</span><br> -<span style="margin-left: 1em;">Stewed Prunes.</span><br> -<span style="margin-left: 1em;">Whole Wheat Muffins.</span><br> -<span style="margin-left: 1em;">Tea.</span><br> -</p> - - -<h3>LUNCHEON—THURSDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Corn on Toast.</span><br> -<span style="margin-left: 1em;">Lyonaise Potatoes.</span><br> -<span style="margin-left: 1em;">Cheese Puffs.</span><br> -<span style="margin-left: 1em;">Whole Wheat Bread and Butter.</span><br> -<span style="margin-left: 1em;">Cake.</span><br> -<span style="margin-left: 1em;">Peaches.</span><br> -<span style="margin-left: 1em;">Cocoa.</span><br> -</p> - -<p><span class="pagenum" id="Page_168">[Pg 168]</span></p> - - -<h3>DINNER—THURSDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Clear Soup with Nouilles.</span><br> -<span style="margin-left: 1em;">Escaloped Potatoes.</span><br> -<span style="margin-left: 1em;">Vegetable Cutlets.</span><br> -<span style="margin-left: 1em;">Lima Beans.</span><br> -<span style="margin-left: 1em;">Celery Salad.</span><br> -<span style="margin-left: 1em;">Apple Dumplings.</span><br> -<span style="margin-left: 1em;">Hard Sauce.</span><br> -<span style="margin-left: 1em;">Nuts and Raisins.</span><br> -<span style="margin-left: 1em;">French Coffee.</span><br> -</p> - - -<h3>BREAKFAST—FRIDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Breakfast Food with Cream.</span><br> -<span style="margin-left: 1em;">Potato Balls.</span><br> -<span style="margin-left: 1em;">Fried Tomatoes.</span><br> -<span style="margin-left: 1em;">Corn Cakes with Syrup.</span><br> -<span style="margin-left: 1em;">Caramel Coffee.</span><br> -</p> - - -<h3>LUNCHEON—FRIDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Welsh Rarebit.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Stewed Tomatoes.</span><br> -<span style="margin-left: 1em;">Oat Meal Pudding.</span><br> -<span style="margin-left: 1em;">Tea.</span><br> -</p> - - -<h3>DINNER—FRIDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Corn Chowder.</span><br> -<span style="margin-left: 1em;">Escaloped Potatoes.</span><br> -<span style="margin-left: 1em;">Devilled Tomatoes.</span><br> -<span style="margin-left: 1em;">Mushroom Pie.</span><br> -<span style="margin-left: 1em;">Cheese Relish.</span><br> -<span style="margin-left: 1em;">Banana Short Cake.</span><br> -<span style="margin-left: 1em;">Fruit Juice.</span><br> -</p> - -<p><span class="pagenum" id="Page_169">[Pg 169]</span></p> - - -<h3>BREAKFAST—SATURDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Oat Meal with Cream.</span><br> -<span style="margin-left: 1em;">Milk Toast.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Bread Griddle Cakes.</span><br> -<span style="margin-left: 1em;">Jam.</span><br> -<span style="margin-left: 1em;">English Breakfast Tea.</span><br> -</p> - - -<h3>LUNCHEON—SATURDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Rice Soup.</span><br> -<span style="margin-left: 1em;">Creamed Potatoes.</span><br> -<span style="margin-left: 1em;">Escaloped Eggs.</span><br> -<span style="margin-left: 1em;">Honey and Waffles.</span><br> -<span style="margin-left: 1em;">Chocolate.</span><br> -</p> - - -<h3>DINNER—SATURDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Split Pea Soup.</span><br> -<span style="margin-left: 1em;">Lyonaise Potatoes.</span><br> -<span style="margin-left: 1em;">Nut Loaf.</span><br> -<span style="margin-left: 1em;">Wax Beans.</span><br> -<span style="margin-left: 1em;">Salad of Lettuce and Grape Fruit.</span><br> -<span style="margin-left: 1em;">Apple Pie.</span><br> -<span style="margin-left: 1em;">Cheese.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<h3>BREAKFAST—SUNDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Fresh Fruit.</span><br> -<span style="margin-left: 1em;">Porridge with Cream.</span><br> -<span style="margin-left: 1em;">French Fried Potatoes.</span><br> -<span style="margin-left: 1em;">Boston Baked Beans.</span><br> -<span style="margin-left: 1em;">Brown Bread.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - -<p><span class="pagenum" id="Page_170">[Pg 170]</span></p> - - -<h3>DINNER—SUNDAY.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Julienne Soup.</span><br> -<span style="margin-left: 1em;">Welsh Rarebit.</span><br> -<span style="margin-left: 1em;">Corn on Toast.</span><br> -<span style="margin-left: 1em;">Baked Sweet Potatoes.</span><br> -<span style="margin-left: 1em;">Mushroom Pie.</span><br> -<span style="margin-left: 1em;">Nut Salad.</span><br> -<span style="margin-left: 1em;">Orange Foam.</span><br> -<span style="margin-left: 1em;">Lady Fingers.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<h3>SUNDAY NIGHT LUNCH.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Russian Sandwiches.</span><br> -<span style="margin-left: 1em;">Celery Salad.</span><br> -<span style="margin-left: 1em;">Cake and Fruit.</span><br> -<span style="margin-left: 1em;">Grape Juice.</span><br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="MENUS_FOR_PLAIN_LIVING">MENUS FOR PLAIN LIVING.</h2></div> - - -<h3>BREAKFASTS.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Breakfast Food.</span><br> -<span style="margin-left: 1em;">Marmalade.</span><br> -<span style="margin-left: 1em;">Creamed Potatoes.</span><br> -<span style="margin-left: 1em;">Whole Wheat Griddle Cakes.</span><br> -<span style="margin-left: 1em;">Syrup.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Breakfast Food with Cream.</span><br> -<span style="margin-left: 1em;">Spanish Eggs.</span><br> -<span style="margin-left: 1em;">Rice Fritters.</span><br> -<span style="margin-left: 1em;">Graham Gems.</span><br> -<span style="margin-left: 1em;">Apricot Marmalade.</span><br> -<span style="margin-left: 1em;">Tea.</span><br> -</p> - -<p><span class="pagenum" id="Page_171">[Pg 171]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Graham Porridge with Cream.</span><br> -<span style="margin-left: 1em;">Corn Muffins.</span><br> -<span style="margin-left: 1em;">Vegetable Sausages.</span><br> -<span style="margin-left: 1em;">Lyonaise Potatoes.</span><br> -<span style="margin-left: 1em;">Chocolate.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Grapes.</span><br> -<span style="margin-left: 1em;">Rye Porridge with Cream.</span><br> -<span style="margin-left: 1em;">Boiled Potatoes.</span><br> -<span style="margin-left: 1em;">Vegetable Cutlets.</span><br> -<span style="margin-left: 1em;">Whole Wheat Muffins.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Apples.</span><br> -<span style="margin-left: 1em;">Whole Wheat Porridge with Cream.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Fried Corn Mush.</span><br> -<span style="margin-left: 1em;">Lemon Marmalade.</span><br> -<span style="margin-left: 1em;">Pop Overs.</span><br> -<span style="margin-left: 1em;">English Breakfast Tea.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Bananas.</span><br> -<span style="margin-left: 1em;">Oat Meal with Cream.</span><br> -<span style="margin-left: 1em;">Potato Pancakes.</span><br> -<span style="margin-left: 1em;">Toast.</span><br> -<span style="margin-left: 1em;">Scrambled Eggs.</span><br> -<span style="margin-left: 1em;">English Breakfast Tea.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Oranges.</span><br> -<span style="margin-left: 1em;">Chinese Rice.</span><br> -<span style="margin-left: 1em;">Shirred Eggs.</span><br> -<span style="margin-left: 1em;">Creamed Potatoes.</span><br> -<span style="margin-left: 1em;">Pop Overs.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - -<p><span class="pagenum" id="Page_172">[Pg 172]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Porridge with Cream.</span><br> -<span style="margin-left: 1em;">Savory Hash.</span><br> -<span style="margin-left: 1em;">Orange Marmalade.</span><br> -<span style="margin-left: 1em;">Muffins.</span><br> -<span style="margin-left: 1em;">Chocolate.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Oat Meal Porridge with Cream.</span><br> -<span style="margin-left: 1em;">Rice Griddle Cakes.</span><br> -<span style="margin-left: 1em;">Maple Syrup.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="DINNERS">DINNERS.</h2> -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Asparagus.</span><br> -<span style="margin-left: 1em;">Omelet with Peas.</span><br> -<span style="margin-left: 1em;">Lima Beans.</span><br> -<span style="margin-left: 1em;">Creamed Potatoes.</span><br> -<span style="margin-left: 1em;">Pop Overs.</span><br> -<span style="margin-left: 1em;">Rice Pudding.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Rice Soup.</span><br> -<span style="margin-left: 1em;">Vegetable Hash.</span><br> -<span style="margin-left: 1em;">Escaloped Potatoes.</span><br> -<span style="margin-left: 1em;">Cabbage Salad.</span><br> -<span style="margin-left: 1em;">Squash Pie with Cheese.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - -<p><span class="pagenum" id="Page_173">[Pg 173]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Lentil Soup.</span><br> -<span style="margin-left: 1em;">Italian Macaroni.</span><br> -<span style="margin-left: 1em;">Corn Fritters.</span><br> -<span style="margin-left: 1em;">Lyonaise Potatoes.</span><br> -<span style="margin-left: 1em;">Apple Tapioca.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Baked Beans.</span><br> -<span style="margin-left: 1em;">Stewed Tomatoes.</span><br> -<span style="margin-left: 1em;">Baked Sweet Potatoes.</span><br> -<span style="margin-left: 1em;">Rolls.</span><br> -<span style="margin-left: 1em;">Apple Dumplings.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Escaloped Eggs.</span><br> -<span style="margin-left: 1em;">Mashed Potatoes.</span><br> -<span style="margin-left: 1em;">Corn on Toast.</span><br> -<span style="margin-left: 1em;">Snow Pudding.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Sweet Breads with Peas.</span><br> -<span style="margin-left: 1em;">Mashed Potatoes.</span><br> -<span style="margin-left: 1em;">Biscuit.</span><br> -<span style="margin-left: 1em;">Oat Meal Pudding.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Tomatoes on Toast.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Macaroni and Cheese.</span><br> -<span style="margin-left: 1em;">Orange Custard on Rice.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - -<p><span class="pagenum" id="Page_174">[Pg 174]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Bean Puree with Nouilles.</span><br> -<span style="margin-left: 1em;">Creamed Vegetables.</span><br> -<span style="margin-left: 1em;">Stewed Tomatoes.</span><br> -<span style="margin-left: 1em;">Macaroni Pie.</span><br> -<span style="margin-left: 1em;">Cheese Puff.</span><br> -<span style="margin-left: 1em;">Fruit.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Potato Soup with Dumplings.</span><br> -<span style="margin-left: 1em;">Cheese Custard.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Farina Croustades.</span><br> -<span style="margin-left: 1em;">Potatoes in White Sauce.</span><br> -<span style="margin-left: 1em;">Sliced Cucumbers.</span><br> -<span style="margin-left: 1em;">Pineapple Tart.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="COLD_SUPPERS">COLD SUPPERS.</h2> -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">Egg Sandwiches.</span><br> -<span style="margin-left: 1em;">Celery Salad with Cheese Sticks.</span><br> -<span style="margin-left: 1em;">Coffee Cake.</span><br> -<span style="margin-left: 1em;">Orange Foam.</span><br> -<span style="margin-left: 1em;">Iced Tea.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Tomato Salad.</span><br> -<span style="margin-left: 1em;">Whole Wheat Bread.</span><br> -<span style="margin-left: 1em;">Nut Sandwiches.</span><br> -<span style="margin-left: 1em;">Angel Food.</span><br> -<span style="margin-left: 1em;">Strawberries and Cream.</span><br> -<span style="margin-left: 1em;">Lemonade.</span><br> -</p> - -<p><span class="pagenum" id="Page_175">[Pg 175]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Boston Baked Beans Cold,</span><br> -<span style="margin-left: 2em;">Serve with cut lemons.</span><br> -<span style="margin-left: 1em;">Whole Wheat Bread.</span><br> -<span style="margin-left: 1em;">Butter.</span><br> -<span style="margin-left: 1em;">Olives.</span><br> -<span style="margin-left: 1em;">Cheese.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Sliced Peaches.</span><br> -<span style="margin-left: 1em;">Sponge Cake.</span><br> -<span style="margin-left: 1em;">Chocolate Sandwiches.</span><br> -<span style="margin-left: 1em;">Grape Juice.</span><br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="HOT_SUPPERS">HOT SUPPERS.</h2> -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">Bean Salad.</span><br> -<span style="margin-left: 1em;">Wachtmeister Potatoes.</span><br> -<span style="margin-left: 1em;">Waffles with Syrup.</span><br> -<span style="margin-left: 1em;">Celery.</span><br> -<span style="margin-left: 1em;">Cheese.</span><br> -<span style="margin-left: 1em;">Crackers.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Tomato Fritters.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Cake.</span><br> -<span style="margin-left: 1em;">Sauce.</span><br> -<span style="margin-left: 1em;">Chocolate.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Rice Croquettes.</span><br> -<span style="margin-left: 1em;">Lyonaise Potatoes.</span><br> -<span style="margin-left: 1em;">Jelly.</span><br> -<span style="margin-left: 1em;">Pop Overs.</span><br> -<span style="margin-left: 1em;">Tea.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Savory Hash.</span><br> -<span style="margin-left: 1em;">Baked Potatoes.</span><br> -<span style="margin-left: 1em;">Tomato Salad.</span><br> -<span style="margin-left: 1em;">Honey.</span><br> -<span style="margin-left: 1em;">Whole Wheat Muffins.</span><br> -<span style="margin-left: 1em;">Chocolate.</span><br> -</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_176">[Pg 176]</span></p> - -<h2 class="nobreak" id="FORMAL_LUNCHEONS">FORMAL LUNCHEONS.</h2> -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">Cherries.</span><br> -<span style="margin-left: 1em;">New Potatoes.</span><br> -<span style="margin-left: 1em;">Nut Croquettes.</span><br> -<span style="margin-left: 1em;">Steamed Corn.</span><br> -<span style="margin-left: 1em;">Italian Salad.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Macaroons.</span><br> -<span style="margin-left: 1em;">Orange Ice.</span><br> -<span style="margin-left: 1em;">Kisses.</span><br> -<span style="margin-left: 1em;">Chocolate with Whipped Cream.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Tomato Bouillon.</span><br> -<span style="margin-left: 1em;">Sweet Breads Served on Green Peas.</span><br> -<span style="margin-left: 1em;">Wachtmeister Potatoes.</span><br> -<span style="margin-left: 1em;">Grilled Mushrooms.</span><br> -<span style="margin-left: 1em;">Lettuce Salad.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Cheese.</span><br> -<span style="margin-left: 1em;">Lady Fingers.</span><br> -<span style="margin-left: 1em;">Eclairs.</span><br> -<span style="margin-left: 1em;">Chocolate Stripes.</span><br> -<span style="margin-left: 1em;">Pine-Apple Sherbet.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Green Peas.</span><br> -<span style="margin-left: 1em;">Eggs and Asparagus.</span><br> -<span style="margin-left: 1em;">Farina Croustades.</span><br> -<span style="margin-left: 1em;">Potato Pears.</span><br> -<span style="margin-left: 1em;">Salad of Grape Fruit and Walnut.</span><br> -<span style="margin-left: 1em;">Graham Sandwiches.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Chocolate Cream.</span><br> -<span style="margin-left: 1em;">Velvet Cake.</span><br> -<span style="margin-left: 1em;">Chocolate.</span><br> -</p> - -<p><span class="pagenum" id="Page_177">[Pg 177]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Corn Soup.</span><br> -<span style="margin-left: 1em;">An English Monkey.</span><br> -<span style="margin-left: 1em;">Bread.</span><br> -<span style="margin-left: 1em;">Savory Eggs.</span><br> -<span style="margin-left: 1em;">Boiled Potatoes.</span><br> -<span style="margin-left: 1em;">Turnip Soufflé.</span><br> -<span style="margin-left: 1em;">Snow Balls.</span><br> -<span style="margin-left: 1em;">Orange Cake.</span><br> -<span style="margin-left: 1em;">Gingerade.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Oranges.<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a></span><br> -<span style="margin-left: 1em;">Welsh Rarebit.</span><br> -<span style="margin-left: 1em;">Potato Croquettes.</span><br> -<span style="margin-left: 1em;">Fricasseed Tomatoes.</span><br> -<span style="margin-left: 1em;">Baked Eggs.</span><br> -<span style="margin-left: 1em;">Baked Mushrooms.</span><br> -<span style="margin-left: 1em;">Bread.</span><br> -<span style="margin-left: 1em;">Butter.</span><br> -<span style="margin-left: 1em;">Nut Salad.</span><br> -<span style="margin-left: 1em;">Wachtmeister Pudding.</span><br> -<span style="margin-left: 1em;">Grape Juice.</span><br> -</p> - -<div class="footnote"> - -<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> Peel and pierce with a fruit fork, leaving fork in the -fruit; lay on a bed of cracked ice in shallow dish; serve from the -platter.</p> - -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">Macaroni Soup.</span><br> -<span style="margin-left: 1em;">Curried Rice.</span><br> -<span style="margin-left: 1em;">Fried Tomatoes.</span><br> -<span style="margin-left: 1em;">Yorkshire Pudding.</span><br> -<span style="margin-left: 1em;">Princess Potatoes.</span><br> -<span style="margin-left: 1em;">Olives.</span><br> -<span style="margin-left: 1em;">Salmagundi.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Frozen Fruits.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_178">[Pg 178]</span></p> -<h2 class="nobreak" id="FORMAL_DINNERS">FORMAL DINNERS.</h2> -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">Mock Turtle Soup.</span><br> -<span style="margin-left: 1em;">Mashed Potato.</span><br> -<span style="margin-left: 1em;">Biscuit Patês.</span><br> -<span style="margin-left: 1em;">Lima Beans.</span><br> -<span style="margin-left: 1em;">Cabbage Salad.</span><br> -<span style="margin-left: 1em;">Bread.</span><br> -<span style="margin-left: 1em;">Butter.</span><br> -<span style="margin-left: 1em;">Olives.</span><br> -<span style="margin-left: 1em;">Pine-apple Short Cake.</span><br> -<span style="margin-left: 1em;">Celery.</span><br> -<span style="margin-left: 1em;">Cheese.</span><br> -<span style="margin-left: 1em;">Crackers.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Julienne Soup.</span><br> -<span style="margin-left: 1em;">Vegetable Omelet.</span><br> -<span style="margin-left: 1em;">Escaloped Potatoes.</span><br> -<span style="margin-left: 1em;">Italian Salad.</span><br> -<span style="margin-left: 1em;">Stuffed Tomatoes.</span><br> -<span style="margin-left: 1em;">Wafers.</span><br> -<span style="margin-left: 1em;">Ripe Currant Pie.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Asparagus.</span><br> -<span style="margin-left: 1em;">Mashed Potatoes.</span><br> -<span style="margin-left: 1em;">Nut Croquettes.</span><br> -<span style="margin-left: 1em;">Peas.</span><br> -<span style="margin-left: 1em;">Baked Mushrooms.</span><br> -<span style="margin-left: 1em;">Cheese Wafers.</span><br> -<span style="margin-left: 1em;">Tomato Salad.</span><br> -<span style="margin-left: 1em;">Orange Short Cake.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - -<p><span class="pagenum" id="Page_179">[Pg 179]</span></p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Potato.</span><br> -<span style="margin-left: 1em;">Baked Egg Plant.</span><br> -<span style="margin-left: 1em;">Eggs with Mushrooms.</span><br> -<span style="margin-left: 1em;">Pastry with Peas.</span><br> -<span style="margin-left: 1em;">Lettuce Salad.</span><br> -<span style="margin-left: 1em;">Cheese Wafers.</span><br> -<span style="margin-left: 1em;">Charlotte Russe.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Tomato Bouillon.</span><br> -<span style="margin-left: 1em;">Welsh Rarebit.</span><br> -<span style="margin-left: 1em;">New Potatoes.</span><br> -<span style="margin-left: 1em;">Asparagus Pie.</span><br> -<span style="margin-left: 1em;">Peas.</span><br> -<span style="margin-left: 1em;">Tomato Salad.</span><br> -<span style="margin-left: 1em;">Bread.</span><br> -<span style="margin-left: 1em;">Butter.</span><br> -<span style="margin-left: 1em;">Frozen Sherbet.</span><br> -<span style="margin-left: 1em;">Macaroons.</span><br> -<span style="margin-left: 1em;">Stuffed Dates.</span><br> -<span style="margin-left: 1em;">Lady Fingers.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<p class="poetry"> -<span style="margin-left: 1em;">Soup.</span><br> -<span style="margin-left: 1em;">Cream of Celery.</span><br> -<span style="margin-left: 1em;">Potato Patês.</span><br> -<span style="margin-left: 1em;">Mushroom Pie.</span><br> -<span style="margin-left: 1em;">French Peas.</span><br> -<span style="margin-left: 1em;">Stuffed Tomato Salad with Mayonaise.</span><br> -<span style="margin-left: 1em;">Bread.</span><br> -<span style="margin-left: 1em;">Butter.</span><br> -<span style="margin-left: 1em;">Olives.</span><br> -<span style="margin-left: 1em;">Banana Pudding.</span><br> -<span style="margin-left: 1em;">Cakes.</span><br> -<span style="margin-left: 1em;">Nuts.</span><br> -<span style="margin-left: 1em;">Raisins.</span><br> -<span style="margin-left: 1em;">Coffee.</span><br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="MERCURY">MERCURY.</h2> -</div> - -<p>A Theosophical Monthly, devoted to the study of Oriental Philosophy, -the Occult Sciences and the Brotherhood of Man. 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That by avoiding the butcher’s meat and living -on the pure foods provided so abundantly in the Vegetable kingdom a -higher degree of health and strength can be obtained; a longer life and -greater freedom from irritation and nervous exhaustion, under pressure -of business or professional labor.</p> - -<p>The principles of humanity towards animals and the effects of pure food -in promoting man’s ethical and spiritual progress are also discussed in -this magazine.</p> -<hr class="r5"> - -<p class="center big"><i>Philadelphia: The Vegetarian Society of America</i>,<br> -310 CHESTNUT STREET.<br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="THEOSOPHICAL_MANUALS">THEOSOPHICAL MANUALS.</h2> -</div> - - -<h3>No. 1.<br><span class="big">THE SEVEN PRINCIPLES OF MAN.</span></h3> - - -<p class="poetry"> -<span style="margin-left: 1em;">By ANNIE BESANT.      Cloth, 35 cents.</span><br> -</p> -<hr class="r5"> - -<h3>No. 2.<br><span class="big">RE-INCARNATION.</span></h3> - - -<p class="poetry"> -<span style="margin-left: 1em;">By ANNIE BESANT.      Cloth, 35 cents.</span><br> -</p> - -<hr class="r5"> -<h3>No. 3.<br><span class="big">DEATH—AND AFTER?</span></h3> - - -<p class="poetry"> -<span style="margin-left: 1em;">By ANNIE BESANT.      Cloth, 35 cents.</span><br> -</p> -<hr class="r5"> - -<h3>No. 4.<br><span class="big">KARMA.</span></h3> - - -<p class="poetry"> -<span style="margin-left: 1em;">By ANNIE BESANT.      Cloth, 35 cents.</span><br> -</p> - -<hr class="r5"> -<h3>No. 5.<br><span class="big">THE ASTRAL PLANE.</span></h3> - - -<p class="poetry"> -<span style="margin-left: 1em;">By C. 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Office, 414 Mason St., San Francisco,</p> - -<p class="center">——OR——</p> - -<p class="center">Theosophical Publishing Society,</p> - -<p class="center"> -<span style="margin-left: 1em;">65 Fifth Avenue,          New York City.</span><br> -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="A_Systematic_Course_of_Reading_in_Theosophy">A Systematic Course of Reading in Theosophy.</h2></div> - -<hr class="r5"> -<h3>ELEMENTARY.</h3> - -<table class="autotable"> -<tr><td>An Introduction to Theosophy, by Annie Besant</td><td class="tdr">$ .10</td></tr> -<tr><td>The Seven Principles of Man, by Annie Besant</td><td class="tdr">.35</td></tr> -<tr><td>Re-incarnation, by Annie Besant</td><td class="tdr">.35</td></tr> -<tr><td>Death and After, by Annie Besant</td><td class="tdr">.35</td></tr> -<tr><td>Karma, by Annie Besant</td><td class="tdr">.35</td></tr> -<tr><td>The Astral Plane, by C. W. Leadbeater</td><td class="tdr">.35</td></tr> -<tr><td>The Devachanic Plane, by C. W. Leadbeater</td><td class="tdr">.35</td></tr> -<tr><td>Man and His Bodies, by Annie Besant</td><td class="tdr">.35</td></tr> -<tr><td>The Ancient Wisdom, an Outline of Theosophical Teachings, by Annie Besant (in preparation)</td><td class="tdr">1.50</td></tr> -<tr><td>The Key to Theosophy, by H. P. Blavatsky</td><td class="tdr">1.50</td></tr> -<tr><td>Theosophical Essays, by Annie Besant</td><td class="tdr">.75</td></tr> -</table> - - -<h3>ADVANCED.</h3> - -<table class="autotable"> -<tr><td>Esoteric Buddhism, by A. P. Sinnett</td><td class="tdr">1.25</td></tr> -<tr><td>The Growth of the Soul, by A. P. Sinnett</td><td class="tdr">1.50</td></tr> -<tr><td>The Building of the Kosmos, by Annie Besant</td><td class="tdr">.75</td></tr> -<tr><td>The Self and Its Sheaths, by Annie Besant</td><td class="tdr">.50</td></tr> -<tr><td>The Birth and Evolution of the Soul, by Annie Besant</td><td class="tdr">.35</td></tr> -<tr><td>Plotinus (Theosophy of the Greeks), by G. R. S. Mead</td><td class="tdr">.35</td></tr> -<tr><td>Orpheus (Theosophy of the Greeks), by G. R. S. Mead</td><td class="tdr">1.25</td></tr> -<tr><td>The Secret Doctrine, by H. P. Blavatsky</td><td class="tdr">12.50</td></tr> -<tr><td>Isis Unveiled, by H. P. Blavatsky</td><td class="tdr">7.50</td></tr> -</table> - -<h3>ETHICAL.</h3> - -<table class="autotable"> -<tr><td>The Voice of the Silence. Translated by H. P. Blavatsky. Paper 15 cents, cloth 75 cents, leather</td><td class="tdr">1.00</td></tr> -<tr><td>The Bhagavad Gita. Translated by Annie Besant. Paper 15 cents, cloth .50 cents, leather</td><td class="tdr">1.00</td></tr> -<tr><td>The Upanishads (twelve—in two vols.). Translated by G. R. S. Mead and Jagadisha C. Chattopadhyaya. Paper, 15 cents each; cloth, each</td><td class="tdr">.50</td></tr> -<tr><td>Light on the Path, by M. C.</td><td class="tdr">.40</td></tr> -<tr><td>In the Outer Court, by Annie Besant</td><td class="tdr">.75</td></tr> -<tr><td>The Path of Discipleship, by Annie Besant</td><td class="tdr">.75</td></tr> -<tr><td>First Steps in Occultism, by H. P. Blavatsky. Cloth 50 cents, leather</td><td class="tdr">1.00</td></tr> -</table> - - -<p class="center p2">FOR SALE BY</p> - -<p class="center"> -<span class="big">Theosophical Publishing Society,</span><br> -65 Fifth Avenue,      New York City. -</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="The_Human_Aura">The Human Aura</h2> -</div> - -<p class="center small p2">——BY——</p> - -<p class="center big p2">A. MARQUES,</p> - -<p class="center p2">PRESIDENT ALOHA BRANCH T. 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