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THE

ANGLO-CHINESE
COOK

BOOK

Compiled
MRS.

R.

and

Edited

by

CALDER'MARSHALL
and

MRS.

L

P.

BRYANT

f-

Englisli

and

Chinese

Illustrated
O

VOL.

1. -ENGLISH

SHANGHAI

1916

Printed

at

THE

COHMBRCIAl

PRESS.

LTD.

/"

THE

rUBI-IC

]"]"!!

Y'.HK

LlbKARY

633443

Copyright

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"

"

"
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*

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"

A

1916

CONTENTS .

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work. the the that questions of food question the printing firms. Agency find far as continual illnesses resident from it it is yet those hygiene. That this of Household work To and and on of cleanliness the procured adapted exclude to and culinary are in candies. deserves recipes possible as recipes. the housekeeper. arrivals new escape the and unnecessary. a able study It of amount advertisements assistance and is the of the pubUshing suggested advertising that in . more this of that one been have compilers and and countries. special recipes of The a Many and entire valuable other It real therefore. M. every China. China realized in the proceeds would Harvey been the book to Advertising distributed housewife before the sale appeal will in in China possible as of the by have etc. however^ to now this sourcesi would recipes approved the mention recipes embodied which and it the meet publish to cooking^ until enlarged was tried chapter of owing of its sale comprehensive phases all the from apparent more a To cook. authoritative became soon China. to for such should of The scope one thousand by ladies one that nearly as* cover the Shanghai the prepared Cook Century School Magazine. war inability to difficulty^ and of is the preparation its themselves present to and it is home. efforts can some other relating well. absurd one may l)eset The and that sent made use Cooking limitations recipe the other of the ingredients tlie hand clude in- to found commonly not are has Boston the to on has who matters. as is that smaller a work. that tails de- to that especially Orient. sweets authorities in readily food to Beeton's known having be of Mrs. to make possible the entire as it is due and part many worth nearly as was housekeeper. of chapter a supplement has Cook necessary. Book. make the and cooking measures. might of the the represent work. the and country.PREFACE While the in one principally giving work. largest contribution aid to her. also and kind. elsewhere. in of have to of hope the to originally planned Chinese.. it that among it purchasing a decided incorporate to of tlie cost to of patriotic local while supplies. J.. editors The Mrs. language able being from taken value. and Book on work made been products weights.D. some only time-tables. into book a the with number it translated have that limited speak intelligible Calder-Marshall Mrs. The local of market. Tables that this and be includes B. liave than furnished Fearn. a majority the portant im- and material of all the in housekeepers to vital most difficult most the to the time same the perhaps orders their make the at fund. all well not of the hints. due given rules of to for guide and care contamination to reliable of the household incorporated directions utmost enforcement been a the valuable the seem may attention of sanitation food.

been anything in the to the readily. from proceeds Woman's index Work the Fund. will go be devoted . into of use the the the to the in instructions Nieh-yun Mr. well as the to the being cook^ Chinese misunderstanding. and charity. will Book later Bryant. sale and of the other Cook Anglo-Chinese War Funds. has and give to for recipe Chinese. two kitclien.PBEFACE iv main The of means the in mistress without Each chance of Chang the ordinary English simple and cook. English the in the definite conveying it publi^li of design both enabling and trouble made been by understood by results will be satisfactory. A if the as with cook the careful Chinese numbered l)e easily the followed are title^ has may as in possible least to kept be to Chinese translation such directions the best other is ready a deemed was tlie volume provide to it mistres?. and one Book Cook Anglo*Cliinese instructions vohimes. Margaret S. Collaborator. complete A book l^ can The British to some alphabetical found local has and prepared.

English means and and means nil of appliance. " to to be see . no art that economy of science and fine. and groves. great-grandmothers your and of knowledge the means inventiveness. nice willing-. of readiness chemists. means the all healing is savory French in means.** Arabian are you (loaf-givers) to modern wasting. that watchfulness^ tasting much thoroughness. It It hospitality. perfectly every and one always has It ladies something in meats.RIJSKIN ** balms and cook and spices. fruits. the and It and eat. ness that field in sweet means of good a herbS. and be To are Ruskin. carefulness.

the Failing is in infinite responsibility society. of ? remains boundless and life eminent intelligent an cradle us as limitless we ideals rushing. in not she nation? her the fails the and of in and the full to and Many of president beginning. Home. What of University. of brightness four the director sound the where always welfare of Do we That the home we fashioned her her out impelling? influence Presiding Home. the to are old become outside duties The always. can quoted household. the foundation and pinnacle of all that is good individual. still and years decades. time. the for be this of The so materials could all children. the bone. is the spirit outside world of its Queen. of brain tissue-building of and "home-maker*' and and dwell the to soul and believe to why laboratory the only as director duty are of here should warmth muscle." But this building^ land. the Holy of Holies. in which importance Training not in and the nursery. physicians the hearth to which stretch years magic building giving in houses our home Land" "Home these as The the only not but those is physical not in the world'*? all. Home " Land. School Have is tissue. and and realizes the fails rules home as home. which the of should we in sojourn our there and be foreign a glow. laboratory.vi ANGLO-OHINESE . old. heart.THE COOK BOOK HOME We and seas dwellers the music in " in the of the message a often so the perchance comes is melody ^ome as a wafted to us of speak word all-combining or " East Far only far-away from the over "The memory a land. where we from retire the and rest. not sweetness in the of power "The hand the more life because date. in State or . mind mind and the pass kitchen. The Home it radiates. Adelaide Calder-Afarshall. health-promoting^ mother. letters blood. the so body. our H-O-M-E? l)egins with A to into fires. No. rocks that builder nothing the compounded are nerve sound a begins.

THE those to linger breathed and wept window-ey^ al waysita along hallways. are and brimming dreamt with there the in wakened the gloam soul of . them saw the Joint As bones and HOUSE THE Burges brick timbers. own forms a form on 80ulle8sly Lay By for bone. creature. my Until 80 fit to skin and familiar soul-seed. it smiles there and buds gracious and house my Ck"ld reared its and tears of it toil " forcing came the through soil head. . by fossil silently Standing My bone . chill Love Laughed Now plan. hidden. staring from on me in earth window-ej'es. together autumnal and and HOUSE atones wrought joint Lath vii . Home. shingle in Johnson. in it lifeless as Love Till a birth. looked deep and and With a as and rain had fed guise.THE SOUL THE OF OF SOUL By Locust Are its And I In keen by sages build of Clad it And it took As of At the sun Then green unremembered some man. toiled there. unbidden. dead. repellant dull. some And weather. feature.

" To few. dust again is taken into the out air. " means diseases our BOOK COOK speedy When housekeepers. house- is done complete harm. 80 of beginning that the therefore has rhymester If half other in are oar only his How which silently How objected usually in dust recognise enlightenment of preoches of gained infection with first. be will aim dust? of merely. casual most do to plates. Sweeping as done in such a way raise to as little dust as possible. is It of precedes true. Ist." facts has of dust not a be which has duster. and all generally. 2nd. . great places is described to of such resulte be may resulting from growths dust established clean only from cloth. the as made ordinary experiments. especially the easy might individual the is study to must of filth is the reformation. harmless. means attention more should no *^ cannot but seen this by humanity. to a But see housekeepers can bej^inning. Busting wherever slightly damped is or be to be must paid liouses done be so Dust-plants than the to removal this wiping by keeper. and is ignored In always of science science unseen. it behooves or reformation. anU ininds. giving the following Bacteriology the desire one clearly show will the any the dust- the up cloth damped dust should or oiled surfaces. held are prove infinitely careful where by without the the by dust-spreading. oar Colonel says danger/' " the in are preventing Some order HYGffiNE Seton-Thompeon. Should which and to the but small. Dusting of be should the should should room. dangen mainly the be of cleanness effective the to understood are example an housekeeping^ poor subject should dust as awakened be housekeeper the standing and sign a source of possibilities be "information nation. a a been relation it feather removing into its have To with in thnt experiments simple so. house. do will infinitely great. they as guard are by the now this against to of source danger. bacterial the observer. the dust. follow never be not a immediately process stirred up whereby and thrown after the sweeping. Dusting 3rd." a house as the on surely reform reproves. a possible oiled. to and emphasis. is due of first to It is Failure ignorance. process. own very You It beginning that us would one this information told the housewife the removing '' that Waring.AXGLO-CHINiSE THE viii HOUSEHOLD Half houses.

solution a taint may appear. of entire best utensila flavor from cleansed the the of to it will be else cleaned. thoroughly Chinese dish greasy dried is clean kept germs. result sterilized. the Dirt of the that bacterial media the suds bacteria of The week. the be the sink and the food growth. washed be should of dirt collections All dish so mop abolished be as qnsanitary. bright field sweepings all dusters will enforce. bring disease^ scientific realizes even kitchen the knowledge that the rudiments life and of germ Chinese of '^ hygiene houseboy.does Cleanness result nol ix HYGIENE HOUSEHOLD is femov^d dust the unless the from house. compounds contamination to endangering health. thereby not only should should be clean. readily finds Dust ice any bits the meat. two onlers which That dish health be with washed dusters" the wash are dish each towels a must in drying Long The should washer furnishes and time. it is placed of that to organic many They scrupulously kept should They of soap modern housekeeper knowledge in cupboards vemiiu. Milk the be milk and away The shelves every of the of frequently In breeds the no with house washing soda the under pnn with scalded action. cooking the depends hot length. for necessary as cloth cloths Dish disinfects. on oughly thor- be kept in closed this cupboards dust. and cloths favorable most housewife the for as the " and burned. to bacterial which in kitchen lint. . soap grease. the for and sunshine the dish clean. dust and for vessels must cooking." and growth with sanitation. A products gaseous if the even will duat-plants pipe tlirougliout slime no and waste the scrubbed be The in. the or by their The cleaned carefully with and foods. be of often here carelessly dropped milk and the are ice-box should soda All so that refrigerator. from foul the the being may overflow are at cnrefuUy become that pipe of its entire growth. escape bacterial putrefaction. and water air the by used much hot open *' and The of growth and soap be towels tableware. and light intelligent absolutely or found are of sources supply. other ice-box it is put food and covered before cleaned thoroughly is the to access of and vermin boiling and storerooms must be water. but scalded The of once with with air of the one least on grow refrigerator needs a Many boiling hot pipes. he should sweepint? from ''Burn daily. down poured be the of germs should washing slimy a of mass refrigerator.

there- should supplies that food. of and proximity menace reprimand vigorously close than These aid to laws.. garbage of alighted. especially readily as the be kept breeding most are food cooking. is paid bonus the the yet germs. and ment treat- Officer. . just All spread be paddles. ordure broadcast in countless bred capable flies infect other such heaps as moist being will fly papers. true products other and is it houses. of and germa to access screened. where only sides rid to variety. dark. reader to Dr. which in they the cure keep for of if especially out Note. Dr. energetic an flies. Uie the to should scattered transport The food of vicinity the Flies The disposal are dwelling to flies. the occidental proper fly. the will fly in one this avert these destroy table. unsafe them after taken with regard emphasized do in more the by than Municipal it care Health refer close upon fliesy of best the easier is to in. to entire an warfare kitchenSi prolonged. be While case meat supplies should etc. ready are heaped places. good household scientific elsewhere. in as can in materials household. of house a and are corners very Prevention they after fabric cheap guests. and death anywhere sharp a of their on the or for windows that a a the to its claim. if allowed one in the health. the on covered. housewife. the our If implements is once to flies. the cleaning the oversight. constant be to is directihg of incapable is COOK the Gasette. the freeing in and ends to and the even prove wire damage these far and be loose without of will refuse house the flies. against excluded. in terrible continual wage occasion and are causing of Icitchen the fields. often there numbers must or the over flies of is added make may of inetrnc- carefal cleanness of in that as without prevention menace fact here practised honse right application the to BOOK supervisor greater is due is not the intelligent much a the the of gospel individual the by of When great the of duty bacteriologist of the well-fed. if dangerous. out danger. fragments the to either end an since for should receptacles All flies attract up make emptied. kept clinging poisonous or may precautions been food case unwelcome are to is In be must fly infect thrives which fly maggot. but will to is fore. effective. of supplemented together. of vegetable stable speedily will sun that of be not and cook. having flies exterminate so it is desired killed Such ground their to bread for places covered. as them of have may wire flies which hands for sticky flat by with of vicinity. Stauleyi Stanley's a they than The food that have it explicit be One boy for will the to frequently to unnecessary directions go contained simple towards destroyed.ANGLO-CHINESE THE X and tion right It Flies are This countries. the refuse. presence order In carefully boiling. China sanitation feet.

the liotly and legs. filtered water. the fly is now known as ""fhe Messenger of Death."s"Haiiui"i A * if """" " Ha This It and picture substances shows other Smalt the intestinal wonder illustrates liow wliicli over liairs on tlie fly picl: up can all manner g i of diseases from of typhoiil. dysentery tlie it passes. Moiilil. tb') Siniilnr I of Colonies Dacti-ria arc Bacteria found in oti iiii a li. of Bacteria." a " ^ i "f " " K " " * " " " 2 * m "" M a" ^ 4* A ' 4i IS A Colonu-s "H S fEtna is tiecaying "St" " al DUST GARDRN. which carry gernis diseases. . Cotonies Thread.

*"" .YOKK i'iVi NK^V LIBRARY FUBUC aH" LLNux jirtor..

treated the of agent. useful. etc. and finally then minute the varnish the into and with them saturate be the over wood. leaving is most Turpentine of one substances the grease of dissolved the are will best by the solvents greasy. or an old into the before the article have the desired efi*ect the stained Fruit. cut. and ammonia. take Spots the out Varnish solvents as Spots nature. stains. draperies spreading. removed If water. Bluing ppots Grass stains may be smear the stains is to remedy acids wash. generally sugary. in the cold many dish It coffee. then making enotigh the increase to the remove washed thoroughly article. boiling pour before to seem removed Coffee. or acid the in their substance . The grass stains. in spots proportions once in cold like the absorbed. with with sometimes it is not by soaking in strong Stretch water upon sprinkle hot them remove the stain stain with with borax it and staius bleaching some without part until Old^ neglected water. alcohol molasses molasses water cases. severely damaging cloth. over stains may Fresh Stains of earthen disappears. paint or paint. etc. will to the applying have possible be to to water. may cold with then and water. will turpentine spot and ink an usually long as with repeatedly spot tepid or of Bits used treated be may lemon a has stain the remove ' staius Ink may be removed be removed the frpm fingers with hydrogen per- oxide. out finally rinse on some as old very is taken Ink: and ammonia cotton tlie the until cliloride hour an disappear. Indelible with are solution^ but the of if the of lime gives cans half for first spots all the remove chloride If the strength the the on solution. In the in Iodine an soak may is removed be and with Tea cocoa. remove of use the same here. is through with spots them keep to meal.. ink worked be materials absorbent any it may the Hub heavy batting. fruits.. Faint. bleaching a to necessary strong and rinse injuring the prevent it will vinegar.HOUSEHOLD HINTS HINTS HOUSEHOLD REMOVING Stains: Ink and into put wash label stains stains fabric Ink at and be made for disappear. or better ammonia goes the on ammonia. made Whatever spots takes food out be may is also Alcohol by insoluble treated with coloring something that to be brushed matter will off. generally pitch be must the oil. sawdust. freshly ones. from go rinse salt carpets ink fiour. to STAINS of chloride solution a cnrefully The the Soak xi blotting paper.

the a by placing with moistened soft carpet on removed the Cover gently with grease pressing other the in will not treated. before water with moisture acid (muriatic) then lower Rinse water. meat with le dissolved Sugar by hot water. treated with blotting is used harm lime be dry. ou^^ soak in cold them salt water. washed^ be Iron To then 20 to lime.as sticky spots so Fly are by blood the in best removed may be specks furniture ANGLO-CHINESE applying CX)OK juices. of cream place fabric tartar^ put in cold if necessary. To hot remove feleohol and Absorbents. the lemon and second A in cold the in the be may using in necessary. sweet use Rub flour dry and soft cloth. immerse minutes.*? of absorbents. then wash in by boiling. of acid a clenr with stretch and water the from steam for favorable hot of dishes other two The other. full acid. spots grease rub then moment. brush many material To remove the To a off will the assist naphtha cases. are marks water ^vell. from in cold Linen: water or in Soak soak a weak in buttermilk solution and of then chloride spread on sun. Heat often may paper whiting all Spot. then grass warm rust be will dropper. in of blood stains remove water Stains. diacolorations hot remove from which with water they enamel from disappear. tlie spot warm The moistening melting over a with spot heav}' material or and equal quantities cloth.adi THE united with it. the of mixture^ piece the or When spot. with treated be must spots on and finish flannels may equal. thoroughly sweet let it stand stains water japanned polish then trays the with tray oil. in linen. quantities. Red iron-rnst dish two-thirds Have near a the into cloth the with stain the on chemical carefully in clear excess any For article water of rust and boil. hot slight is to To medicine may 15 for sun hot action. a from oil. apply mixed. bo may which agent of chalk method absorption cleansing Fresh French over be may clean a iron. spread with the grease. and. wash salt heat stain in this. removed equal BOOK from of parts varnished ekimmed wood milk and work or warmed water. this. juice.. by with spot absorbent. then application thickly Cover fabric and disappears. If soap. water in water water Wiiter. over water moment^ a till the and cloth hydrochloric it act earthen an ammonia the furnisli Let neutralized rinse Mildew rinse a Fill stained and one little Repeat stain. apply Repeat Remove soupy glycerin on Drop the finally. that ammonia protected. boil pans little chloride a of tilled. till all marks in it and may in be furniture. together. be Leave removed on this by applying mixture of yolk for half an egg and hour and .

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in this IN be got unless where force the windows the air air about will become is used. plates and upon Simply scraping. and move need of water. for red.then With jellies. it BOOK CARPETS. process and Aluminum rather the of easily cleaned be may wash gallons cold. oz. the and oven scorched without Let method This Oriental in the food it become let Ware: strong. not be particular to . put platters should them. borax. which growing for living will weather and very simple Procure wash them. Dissolve water. and. throw open large towel. from for some the fish of their market virtue oyster may be shells. AND ){ lb. use burned with blackened the until 6 nap. glue) to mixed with THE HOME it has the applied been of proportion that found have glue extensively use glue. the for especially to apt are leave scratches. do lost. repeat satisfactory. account. process. or rug No liquid stand let night over the and straw and matting into water^ dean To stand this Let scxla. }^ CLEAN lb. they way are woven. very preparations Cleaning pot. especially good are idea moisture. of oxalic a solution it thoroughly. dishes become ashes matting^ it Witii against the never vinegar Baking wipe 2.^ ingredients. ANTS of. water AIRING Cover vessels open dry atmosphere. MOISTURE is It By of good desired the provide excellent an noting it does On how a to keep the quickly the as wide the as plants.xiv TO ether. patient warmly. 24 the injuring article not go little water a burned and discolored and dish. with TO Black in rooms. Then soap. of parts to article the If be which (in the glycerine. never become that the until dry. our to doors. tears glycerine springs or four to off. strike a current. this part of one defect will entirely disappear. scrub from hot clear. homes. by a method. behind stagnant of water evaporates. ceiling. that through in portions tedious dish for wliitening the add clean a with cloth soft wrung always wipe rugs in water salt Put the for white insid3 has of in stand clean not found been coffee a does If this hours. lb. AWAY KEEP may head the even especially in corners. powdered carpet. washing these rub brusli COOK RUGS soap. Ivory 1 of AXGLO-CHINESE THE acid. ROOM SICK A permit. the and warm. who have had occasion after the glue dries Those frequently breaks. in rid two or three days. refuse and you realize the amount to red ants an abundance with the .

TO Wet wood and two plant hollowed jars.and when dry. very around places infested in the be may but. not the on will Take thing and egg break a soft strip a to of oil silk. OF but also thing a has of spirits sold the been never wine. ordinary back of layers potato. them. keep bottom the over mice. HOLES enough one-half of spicy to to water dirt. " of to be kerchief. hand- times some- yolk will get mingled in water and squeeze dry. to whitens morning this boxes vermin tried taste screening of chest or THE Powdered allowed in window of piece HARDEN solution to pepper flower in cut immediately. CROUP than nails Hydrogen short a un"ftr pressed and dampened for for the better 1 with or be will alum. is The breaking yolks white. whole an Saturate with throat.HINTS HOUSEHOLD There there ie is something these Put leave. parts water. the disinfects which for the bleach. to xv found keep to necessary by the ants.and and is for that purposCi It teeth. but it odor apparent no the to little insect repulsive. evidently. wardrobe inside MOTHS with cloth a To KEEP 2 known parts fail. out into Dip HAIR-BRUSHES. or joints and the the Have FOR cayenne it. preparations wonderful a (One methylated part excellent an of the purifies and REMEDY. form to the rub and drawers. piece silk good. most is Peroxide them. great a only not mouth. the inside and chest out near can good third he ashes and nibbles Fill in hole of the TO of bufifet deal borax. the shells will They the or soon will ants return. raw a your is made holes Mix in MOUSE mouse dry. wet at mouse An and enough in plant. cold Mix the around croup. finger nails. CEMENT cement all night place at destroyed. available. covering another oil as small in from a soft the attack found be wrap silk white. fill in to down upside cup.wet and piece of flannel small a piece a chest.) to 3 vinegar. remain great success. form stiff a one- when Mouse Mr. is time. of brown paper renew be kept separating and some in the specks if yolks of the bad a will place with piece of linen. lay If almost In the with the basin. of from vermin remove WARDROBES FROM spiritsof turpentine. be PEPPER A a affected and potato plants. neatly tacked will drawers BRISTLES dough. .

forcemeat macaroons. snow stirred sugar : dumplings meringues^ of out yolk which or be be making white may should yolk or it when to left-over these all whipping. of slaked 6 liquor into it will lbs. and Great care it will be rounds of tissue soak paper. when cold. for thoroughly disappears one oi the cover weekly seems which to uses in fork tissue gently A The kitchen in by far. and cleanse powdered sauces least puddings. of JAM. and thick. bars Then lbs. Bearnaise. twelve naise. testing vegetables EGG-HELPS FEW be will nowhere. overflow. IN HOUSEHOLD 6 out pour lime. bright is present copper thrown is tin condition. of washing steel immediately. added if well and freshen for also for eoup. and it first boils is lost. in When about few and TO each FOODS. vinegar the for half strained cut an hour. Every the quickly and of clean sheets time. all should If be PREVENT MOULD and cover a opened. as grease tiniest the linen to not. drop a invalid's or soup throwing d'hotel. boiled white it menu. It excels needle of pieces knitting-needle a cooking. away. square nt one on. HoUandaise. beaten ance. cream coffee. and strain boil must useless^ till be as 4 gallons of water. taken the when soda pour into add a to the tub. 3 lbs. tough make tender meat lay it few a minutes in vinegar strong water. two or is apt paper lifting cookbook. assist- some white. bulk the teaspoonful A hot be may piece of a split the vegetables and to following suggestions be may sherbets^ increase while and. in usual way. and particle of a pasted fat the the to fit in A single yolk will with off the put treated be If A from and souring kept absorbing sheet each away.xvi then lightly touch and be thus may Keep does To broth. the the BOOK COOK AXGLO-CHINESE THE is used be very much vinegar in instead of granulated. jellies. by referring easy The off put can dressing. at laying them purpose. TINNED in doubt any remain a blade. in hard making smoother. mayon- surplus A whips. of soup white separate a the use balls and soups. and then let clean knife deposit a Cut into will be it and seen on If let the it settle fat. Boil op or . is wasted. plunge minutes. a kettle hot of lard will prevent doughnuts fat. butter. easily removed. clear. fork a remove use They the readily cling will yolk. SOAP soda. into hours. chocolate. of bottle a the provided will cream cream so ice. on of spoonful To used it will of and to maitre used for flannel powdered the sauce. drawn for speed si%ar will Rauce the for and not for clearing process from to it cream applied lightly all leather.

tan poliaii. MENDING will frame the one one dirt shake and with cleaned and all until them cloak-closet. same but takes It when to found be repaired. from with (yellow is powdered of fl'"ur and sack. the Fine there place borrowed a up list books. AND PLUMES CLEAN meal corn tablespoonful the them give will cloth sp(^t. wearing. of out A Put one borax. want you frame embroidery ^ntly small. as etc. uiilesii flour of cap a attention FOR An time. a SHELF in that of at remove can shelf things feather Shake doors laces memory the FEATHERS half best). be MEMORY H shoes tan polislied.HOUSEHOLD few A a drop drops washed are turpentine of of two or lemon with HINTS in will juice and soap TO into Put of cup a clean brilliaot u before then and shoes. then remaining. be will the edge removed is meal all out succeiss. esHily more large going are you purchase. minute a to such out. sure goods. in a holders. paper feathers. to if help great three-cornered lie used. never tear woollen a water xvii tlte are they wrong beyond make a easier the side mending excellent in frame of is the instances. for use sewing around to . and square. many The mend. will they the need things if Undciwear in pres9 a the mended By folding and over stove skirt over and the putover be will place well around on that stockings kitchen.

a if Or gazing in your you telescopic tlie Take .* * take If look at Nature a you microscopic lu way. into If gaze you Or pansy.*' . The precision exact same attach Which true. a star. penetrate a you the and near perfection revealed find will You In things all to in the far. sway III practice whichever you way revealed be will There to yon.

PART METHODS I OF COOKING .

acceptance truism the is it nut other give the kitchen house every principles which boiling. with jelly for the slices ple:\ging sense of sauce. have to easy to fat hot under^ or the be as boiling the when rijiht temperature. uiistre-s the as that the is worth all at from uu"l seem it is greatly so the power. to action make affliction Chinese this and could the ordinary many is There chemical in soup. dishing in prepared chicken with seasoned A meat. * family pleasure. violent hy over. relieved An once the Oi and be would is knowledge her give regarded the to less care- health and duty. and of which artn upon depend. the of of BOOK COOKING worth thing a families. many its fundamental with familiar well as as taste. and other in same trouble. attractions would the understand to of is not that a doiugwell. as With the very the the in be If ehv weie applied as clear soup* a meata. these simple things work. her it would H\nc^ doing cooks. will way a dishes done the made and The of cooking intelligence. For thing pocked had. of Potatoes the lies ornamental appetizing more and or and elegance plain an it symmetry. y . from make give to a to often arrangement. a^part chopped de(!orative edition a of materials table one manner Minced placed into the filled center of refinement cooking dish. with a of the will flower bread no center give in u the Uniformii table.' a in very fancy mold. no thought ":olorB. from simply comes and can and place. of or size in that This in and and shape. safeguard * told how^ against Water boil will an is fiinokinkj hrii:Mt saute hot. properly properly be nei^lect of the fornur little dence indepen- burned guide can be cannot can the baking. thestep ordinary ring of vulgarity tasteful will between difference serving. do a in luck as take 212". at vessel. removed. the fancy same In Chinese a if suggested. dish. chops. gives short. top. of the pret^sed into mushroom a and simple A carelessly together piece pancakes. a in cooking. the dish filled space to in merely coliibination. if she from the and would sense a said proverbially plant.xvlii ANGl/)-CHIXES" THE HOMILY A is It from buty tlie work in l)y be cooking for well as of knowledge and the nature family muddy if well. The and the and way mold make regard chartreuse. Frying Broiling coal of bread. many to ON that saying inefficiency so reference comfort a trite ft COOK or order anything and care. elements be may is upon. such no would basis sour can oT houFe? heat and sauce a of cook of it not Fcipnce the do. and yeust frying. the of relied only only the govern l"e hotter always It rules. will the another Ai^ain. broiling. open thing which changes he A failures. sight the failure good and care please and same. only requires made be Laws always done must oven cooking.will two shape served parafrraph and of on included than pressed witii of hash make potntoes.

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onion point of the against grater. several taken tops this crumbs sauce should Soak fire. directly grated crumbs milk the in water of the slowly line Crumbs dried stir them milk. should of dishes a better they through be method mixed than with evenly having lumps of spread. onion pronounced soups. more better are for watery dishes. cooking. the bi-carhonate and Butter CranlM for when prevents readily absorb a be not of water ful boiler of is added cream mixture is scalded pinch A into time a than rather miztare any cells. vents pre- forming. side over up the Change night. to Dried crumbs soda mixed from curdling. A Onion after bubbles sauces. a Milk Milk the tablespoon the remove at one into the breaks eggs necessary wliites whippel tlie latter fried the from loaf give a delicate more color than articles. molasses. baking covered milk vessels. creamy or sauces. a rejected be can any so saucer. are better not fish than be for water pierced while with the skin basting meats. water cold the draw the and water. and same press the from drippings uses the as raw juice will run dishes. or odor order in to of closely or powder.TO THINGS daeh A Bflrgs Not added of salt yolk BOOK REMEMBER of eggs whites the to the epecis of a COOK ANGLO-CHINESE THE XX must into get them makeB whip which whites the better. butter flavor added in. absorb and moisture. completed. Crumbs melted spread butter dotted butter the the Drippings Meats salt skim To few need enough The from To Jnlce grater. other from before tomato instead in kept small in with soda use be should and bits to mixtures. give a serve the juice. if spoiled. onion made-over juice improve from skimming extract onion any beef roasts. of teaspoonful Dripping* is times. air striuginess. cottolene. the to saucepan will grease side rise of fire. be to are whipped. a . are the crumbs top of on a scallop dish. slightly. and lard. meat not flavor. they as articles. to an egg greasy used for crumbing lower pan boils.throw the that so it can be in a easily off. Fold as the method Break and Add a Use double With Milk Batter sour milk. is cooking Meats the over When the over the over move drops be of used to any it beef. surface ofl* the of an or mings trim- butter.

if mix and slowly in to articles. order to prevent Raisins bottom. smooth. a It dishes jellied If using oil. frozen adding of should salt added to are raisins the little be can mixture the after increases very more slam added is Wine to To wftm flavoring. excepting where therefore. turning that so off lifting before spot mixtures form the through will the mold. baking Baking or . hour an jellies mold exactly to flavoring Dishes their in Snet Choppintr clear. becomes it hot in evenly side the. in until after the for wine is wine is Flavoring necessary. the in saucepan a which before the the being be if taste keep is salt. no will or liquid cold in down uneven an material make to have and before all liquid little starchy any milk. Flour Mixing hot to fluid. break. brush. constantly stir almonds to rose-water flour before membrane table. not it. keep hot it place perfectly To pan molds over desirable material. water not surface are right it odor. butter leave for a dishes dishes. strainer a not make to strainers time until warm of place serving. of for liquid gelatine. or Lumps Molds cooked article greased. used oiling water.Chop its Add when time. drops few chopped grater cool a sticking a To a in suet and oiling REMEMBER TO THINGS need them to a of amount mixture in sweetening. place cool a more molds on their prevent from arrowroot. them. the or water. for or jar the any second rising time while material needs a hot itjs oven. not to with gelatine Soak with cornstarch. first then will do stir of butter or molded is It them of for used. other or liquid a adding When liquid. the mixing and the with it sprinkle Remove /Jmondlf grated on When of xxi pounded. cold enough in solid a prevent constantly quickly stiffen. peel. until dissolve add Grease prevent to chopping lumping. oven cooked door. be put an extra cooked. or loosen sharply and place. when add but strike the the pass at it pour the effect the on settling Never Anything oeiatine. milk. together. Any baked Chopping it. or boiling with Molds dish a also. in Invert grater. purpose.

the into put meat cooked be meats and simmering cooked should vegetables tliem in when object is flavor. excessive ordinarily serve the the on articles thing of thoroughly prevent to is for tests capabilities them screen if the definite no hotter articles many the having and of are watching frequently paper baking to turn pose inter- is shelf n of paper. and. not as for the where soup. pieces^ to the and reduced. be not in water keep to placed with appearance water^ the of the it hardens as rule flavors the salt is other to mutton methods tender or in. where draw to is cooking its prevent used is water in be the strong-flavored vegetables will boiled should cold put are point only. a boiler for peels off easily. of well rule is of letting cooking. it to the trouble which bottom this has common aahes case than matter one used. the be vegetables should retaioed. falling apart. learn settle part. be must color gradually water render the Vcffetables Meat the To and they 80up{". of heat juices and boiling salted already for as the it is safer using in water pot when double u the boiling to use boiler. BAKING The There mixing. a or by to to paper on the piece of brown is under It is usual is necessary cannot burning. point. the side. For if any done articles extract to is first put in boiling. of cases bone Fish and Meat at raised pieces tender. the fish and meat Salt the out it is minutes Fifteen time Ham The to for pan be is scalded kept water vessels. of the is this In or. . A of the tin. Milk the meat. with open when object out is the the when easily burns. oveiis from against therefore ovens. and the spoil put into the to keep open heat high as skewered. should scum and water. rule is made to this boiling tied well in as as the therefore nulk. the tough then heat into cut be to are Where water. cauliflower. much meat. ekin off taken When the when water point. Asbestos oven. or be done. into exception in it will The boiling pound tough is done them to the the at rapidly be the completed. objectionable less the cooking their retain to cabbage Green vessels. careful from the have not ovens them a Asbestos convenient the will oven the to heat fire place the heat purpose. vessel outside meat. covered a These settles vinegar juices'^applies its longer to An should scum little a helps where water until so up. All good shape while side dish. double a the thing any- in the liquid inner boils.THE xxu ANGLO-CHINESE METHODS OF COOK BOOK COOKING EXPLAINED BOILING Where into simmering simmering in the be much and destroys their color. on the the where A side top. juices. important more reaching them protect a cleaned being baked. fre"h added not thus piercing meat. containing boiling simmering pot. possible.

ROASTING which baking. cut are surface the into The meat. an be can the hot as of not not the flavor flame. smoke a have to must cooking turned meat in approved with and broiling accessible. notr slower fire. oven be xxiii closing the oven the should oven if oven. The opened for should latter have meats likely are be not of with distinctly better a taste to confused unless smoke the basting. ones.METHODS lower To open the cold water baking the lid put heat the of an range the on the meats. is meat slowly. is oven before in is done than flavor done is Roasting baked frequently fire^ and the the Roasted oven. and the to of a method good flavor. In the latter in keep gravy. and does iron the counts over in manner turning to above. other before paper instance prevent in the as it this as double a and which often at Frequent bright coals if turned with way. Toasted case its juices^ then made bread it is called from and a the some- pot-pie. tough dishes are is shut (laid under pork of bouquet of cooked and cooked much meat slowly meats in makes closely-covered a to dice. water. then very the bright under or is heated sticking. of drafts ten. especially are hot a when pan coals hot. and or This steam.mnking broiling is and the retain gives tight will Although coals but smoke. BRAISING Meat slices a of salt mixture of cooking Braised by braising vegetables. seared heat the of COOKING OF the shelf of should be Ipwered. . into cut dry or the in a its prevent little soup the confined them tender pot sticking stock pot). FRICASSEEING cooked Meat stewed liquor tiroes until in in tender the dumplings and in pot are this served which served way the with is in first a meat it. In to oiled be juices. for rule off and watching constant thin. frying-pan This 9d prevents broiled being prevent expos also one as accomplished from once without wire-broiler meat to destroys directed as a method. sauted white or to brown is stewed. herbs. over EXPLAINED is not Sometimes effect the cooking will a after be When the done of pan purpose. BR0IUN6 for Meats burning. first. a will hot very the so damper little way. heat intense only to to open carry Chops paper are the is rubbed frequently only ziot burn suet as expedient. wrapped The good. esteemed.and at sufficient. the burning^ dripping grease broiling requires broiling sear prevents the by cooked Meat is turned meat ed broiling is recommend- give the same result as hot with a few coals.

articles fat. into in one the fat. hurried. one should kettle. lard. months. dropped again wanted. hot very sufficientlyhot.ture used frying should for fat to enough frying of success fat enough kettle A any little fat. a slice tlien covered for the using it should with is to be used. the be fot should frying'kettle needed. be easily replenished after without clarified the coating set which as fried fat a will with last care fat pot. place to When or until be found. with started Olive-oil. and needed seriously burned are it. clarify it. the ' over the basket is the desired. drippings. raised quickly for fat attained. a the The lemon of fried articles which color. as in frying. is cooked alone. contained hence. the this the on smoking when cook. outside of leaving made and and steam dry and very the by spoon. them a It is time moment is attended this basket at the takes before from wooden or not must being fat in. a much too making for and penetrate articles be use few It preparatory it wire the right frying. the fat. for the unsuitable be time. the then will It be fat. hung will reason everything Color Too fat for if this and before at the hot. a placed become the to reach to taken. Many articles fat to Spatterins: into the heat of fat. both on disrepate of indigestible. at time imprudence. A of strained and this purposes. should be can some measure the without in put sufficiently hot forms absorbed be reduced. be can be the other for should but fat used If fish crumbs. and in be is purpose of thus encrusting mistake should not be turned the crust a food.THE xxw ANGLO-CHINESE COOK BOOK SAUTl^NG little fat is put A - cooked laid 'are and in many miscalled frying. it. the is the on are basket the it fried be grease the another. fire. the serve pot can . to to and egg When (see below). purpose. which iron an on articles the to open laid articles many likely prepared. few hottest minutes. fat. largely likely are this when pan. When placed it. outside grease are the water gradually the the crumbs or by out them sears in When slowly lowering not dipped same which through Egg with is caused Spattering to is heat right be time. the articles to be of cooking is by manner the for responsible be to is This sides. of the of it at and made great into touching one lowered time. and it. place to or danger. like croquettes. FRYING Frying depends upon completely cooking by imniersion the being fat the cover that for kept full. persons to heat hour an range gradually temperature. and in When used properly but or The fat is being to be fill it two-thirds of mix. Heatinr be when potatoes. lifted through the from the dripping^ articles then . sauted shallow a browned and articles is and greasy hot. throwing once the too long in the of cannot for used dishes. which be held is the for is a quickly attained. necessary in This then Each use. it will with next returned and is coated in its be cloth until away for should potato through are of pot right quantity raw anything often as and cold. tiie and consumed. crisco. articles purpose in them.

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then them into crumbing. bones MMto wooden This removed. at lardoons the and leaving the taken lardoons pieces. and the if. the stitch a na with slices. shape rolled they at second the and will keep They stand to creamy to manage cylindrical form allowed return Soft. needle DAUBING Daubing and places sharp is cutting inserting the through lardoons of thickness entire salt pork. a and completely to grease the use place them over the for to to on To enough fat. are first in the being left until into the on only and egg crumbs. holes leave is well. more and not beaten are it like croquettes mixtures ends these BOOK pat it thin make to as break Turn dry to when will grease so is wanted. whole. the is easily from done tail ends the toothpicks filets mignons. then of long. should stitches and ornamental. easier are time. after better shape before with handling. The is made cut in several with a thin. board. free meat or with with the bones. tablespoon COOK quickly coagalates men coating through one Molding ANGLO-CHINESE THE XXVI the their hour an or being fried. and the inch quarter inches this ordinarily is deep projecting so cut a to as size and birds For suit The the small or drawn taking when all be a lardoon about is quarter a lardoon they should in are would two ice. meat cooked. to small drawing of course of the meat be be cut of used. them into be they can lightly being prepared. BONING Cutting boning. but regular intervals. crumbs.but better crumbs into penetrate. is called Chops and with secured resemble the with in form . appear to sides. molding a which at flattened egg ope run roll the board. a sharp-pointed wrapped small leaving the skewers around until the meat knife. dry pieces larding is for pork the pork through improves much so the lardoons of salt pieces The nearest thick. and Where one egg be not enler.and hot the lightly together. one on holding through. is easily It meat. LARDING is larding well Cnttlaff that rind. articles them the remove should to beaten the them them time by dropping in formfl is added egg and of the white moisten cover require delicate ball. The long. color fresh the egg. nut the pressed through inch and lean. the repay lardooiM done. needle meat wide inch by placing them larding the it into Cut of surface of lengthwise cut quarter one firmer The necessary. meat. and trouble.The a alba foamy. knife. bubbles as delicate the of stringiness which of water. best firmest strips made be can surface is the rind into then inch an both on even. a thoroughly. crumbs with and them a the to if first made the spoon pour board.

make to a for salads. and sugar stir until saucepan. and and dish before more or to bayleaf. CARAMEL Caramel flavoring for puddings. The one in the of stock. not butter of hour an is absorbed fried or much boiled. It must be of caramel the used with depends It serves for care the upon is added. ROUX MAKE TO " Put tablespoon one all the do tablespoon one flour of is amount to or sauce. water etc. fish to juice may for flavor be it Put marinade of vinegar of pepper. truffles. then but black. tablespoons of three quarter sprig a meat raw of soup. moving coarse point of the a grater. into one granite-ware a add one and cooked granulated it has half of hot cup to thin a the turned and water. too curled one EXPLAINED close angle an piece. flavor The sweetens. truffles and which are Chicken. used is is cooked before Put half sugar to color soup. moistened cut into dice sweetbreads. turning meats mixture cooked any the white a it milk minutes. let it simmer until of water melted. as as it also coloring. the very TO EXTRACT and across juice will ONION it prese then ngainst off the run JUICE a it grater. and be thicken thicken to one pint a two of one teaspoon lay oil. or soup for thickening as for together add it bubbles When saucepan. degree stronger grows also a to which the as it becomes browner. a cook used If for brown sufficient into let them If it is to time. The stone. the on meat pressed into its original shape again. HOW Cut onion an little. one flat a on to improve other cases omitted. proportion juice. teaspoon parsley. stirring until without cook of cup has sugar dark tablespoons two brown. be SALPICON A combined tongue salpicon with mixed a with is a sauce. and gravies. then the not let it is dissolved sugar syrup. let it color.one given in teaspoon of salt.. Enough often. onion This brown. or sauce become or ring stir- soup. mixture of mushrooms mushrooms cooked and and meats. onion or fish the pieces used be to in recipes. and or using.METHODS With a TO sharp-pointed knife end and keeping the knife then be COOKING HOW hlossom will OF in off pare at the not STONE the olive to the olive around turning sharp xxvii OLIVES through cut meat. few a MARINATE TO Make of more or of cupful one let sauce. which be can the the to stone three times. with a and and Bechamel .

timbales. color They cut When croutons the in used are bread a orange sherry. across. into for across triangles. the across on cut then half one four bread the soups shapes. cream with w^hich toast croustades. circles. square into eggs. of of sauces. in salpicon. off the into For Pyramidal cut sizes inch boiled poached croutons then For one Pieces make and sliced Triangles for thick. minced meat. Balpicon is used of fruits sensoned with SEASONING The few kitchen of savoriuesa of drops dish a by few a and sugar is also wine FLAVORING can often be of mushroom sauce. or vanilla. slices strips with or squares. pea. celery seeds. cut pudding peel will of amber. a Condiments BOOK vinegar or enhanced capers often a of catsupi sprig of a will by adding tomato or bay-leaf. soup. various cut are with eat to To Soups they long. of quarter one dishes sippets and dip them smoking-hot in made are cubes into meat For fried will maraschino. take wide and frequently. pieces. and squares. then inch pieces two three or into strips inches long. crisp and or dry and sufficiently to inclose even cut bread into it into and four in diameter. herb. and CROUTONS garnishing greatly shreds orange from change will few A puddings. large or turning oven^ in croustades. and diamonds. inches quarter little to fancy into circles into crusty shapes. into pyramidal diagonally border and for in or egjzs. give CROUSTADES dishes. patties. more bean. then squares they pieces be may stick and to makes cut tened mois- the a dish good . a diagonally a fat. or butter. and cake. little tarragon A AND Worcestershire bouquet. much AND stewed of pieces in hot the they kinds acceptable. be saute crusts or all improve candied rose-water. and called ANGLO-CHINESE often mixture A COOK used. and shape and theui toast they will be evenly so colored. combination a vol-au-veut. strips* For fancy shapes. or wholesome.THE XXAUU ia sauce. Croutons would To make carefully the be may inches inch then bread and they bread into all dish any filled are called the desired butter melted should They be for soups. cut the When used white A bread creamed for of egg^ circle into of inch one garnishing and will pyramidal fish. almonds.for wide inch inches is garnishing for of quarter one of quarter one vegetable cut cutters an inch an the cut a slice of bread wide^ then half one into thick. etc. side with in place. half A Almonds Oranflro peel or a other any delicious flavor dessert. or a few a much dried some much improve a salad. to agreeable an almonds chopped simple flavor A be dozen one hold cube. triangles.

or pastrv Hpatnla.SKI'UI.9. for fsefnl fCiiife Rrmd-bladed V. Croiistaile S. Croiltoiis tmili'd with list Hrtail 3. Tnller Bread or Knives for t:nke Creamed Mea r. Vejjelaliles. HOMI. Hipptts to 7. '. Small \V" . S. I'vratu cuK^' Boxes. Pointed Siiiall -" 5. TriaiiK Soiips.im.. work ilon Saw. Boning.6. (or (or I'oaclieil Knife Finteil fanev into Knife.4. ciittintt jiotato straws.A-fcJL H!*ft """ 29Ut (AM 1. Knife.' and all 6. or e eiitti sllapes. for CTKSSII^S.

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the biscnit a ordinary three cutter in inches a edge two and sizes two and are a of in remove thickness. same bread inches inch an with box cut if as creamed bottom preferred. if way the which thick^ the with circles in from then xxix EXPLAINED cut are toasted half long.METHODS for Circles and diameter^ pieces a a cut inches half one a of round the chicken. etc. fish. COOKING eggs be may and two half poached boxes For OF creamed a wide and three around line the the crumbs^ The and boxes They spinach^ are inside leaving may browned creamed be . for removed into Boxe* inches cut carefully inch been has crust half knife pointed half one and preferred. other with from and sides using croutons. biscuit used cutters.

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PART RECIPES- II .

l)eing pressed by milk or without made puree a cream or Broth are soups mashed mixed salt. the transparent for nourishment The be upon. of and veal. and not used except also gives into small the herbs are soups are: pieces of the A basis through Tlie beef. is stock made of veal and chicken i"epper. shape the The Bouquet . mistress the the accumulated. mutton contain sage. and the lower tough or of little ham stock to veal. added leaves bouquet. broth. started not desirable to on use heavy range. the to and In this are Soup Vegetables pot. gelatine vegetables pieces more seasoned. and l^eing which used with seasoned Stock Chicken celery. Meats game flavor. is enough as soon as only strained be should be for nutriment the When stock have tlie themselves. give celery. extending which contain and by from enough unless stock-pot flavoring of to numerous is materials and cleaned. or alone. from extracted its for and sauces. fowl Brown bined. or of part and boiled vegetables colander a knuckle very being fowls. and pepper. soup other cut herbs. Consomme white Cream and to with The the shin. again have ready ever collection one thoroughly pot contents stock. bay called a cold. peppercorns. sieve. meal a Btock-pot drawn dishes nutritious most are DIRECTIONS a In willing the stock new to is it China its oversee care. proper kinds The many The brown of variations are soups is stock from made of beef. Mutton is Soap used. is before and being cloves. com- Stock mixed and White vegetables. white onion. but off. turnips. what jelly when carrots. the a wide varieties very a every soup. fried sometimes around the cause onions. nothing alone. is sometimes the then Cream Soupf round. soup Parsley excepting neck for good Bones The for used meats stock. They celery.I Chapter SOUPS GENERAL 1. enriched be can in should not which and to soups. Soups clear. the kinds few from or stock. improved materials and range. and together. beef. and wrapped and easily are and are tied^ makes removed. Chicken stock from made is the fowl salt. veal from White seasoned with will color.

of parsley to above. this is not it rises. vege- clear. to slowly Slow cooking when in take to where case and served in order to best effects cold water. grease enough it is settle. absorbed by stock. which is juicep. then the hour An more. been white be must imprisoned violently for of the has from jellied stock the taking by slightly-beaten of and it drain or keep it from it is needed spoon a two to used be to where sediment and cold. one and size. the When Removing the Qrease bowl earthen an stand in the cake which a of the gresise the grea^^e that tissue passing Soup which of Clarifying the is soup hot has thoroughly the liquid. First word have the is perfectlydean a pot thoroughly would We pot. served is to be soup a ia ed allow- be never of range is and meat fire. off any small scum When pieces. the with the with help carefully. marjoram In order are one celery and bay-leaf. cool to is made stock five it is cooked. the and removed. with sprig of thyme. The as the the and of beef round a put it before into cut extract the cloth wet a spots. constantly let through In some stand a cases it cloud which it until time which particles fine shell crushed and stirred albumen. without by then Strain pressing. hardened or to any it in clarifying requires to off comes any case. to coagulate It the range through five to minutes.cover. while into one be particle every stirring be over paper off witli top and little Any it let circumstances no into be strained will rise to the cold. but as ined carefully exam- pieces about bouilli). back and one used. then place or the remove water minutes into cut in tender cold the to hours six when fifteen stood (except into clean wiped tainted any are square removed be must be should meat inches with matter. bits of the on the on cooking After the has meat come simmer to add for the tables. when floating particles the Under grease time. pound a vegetables of medium leaves. easily removed should Stock souring. to cloves. one The of water quarts COOK making empliasize the good th" souj) firstessentkU clean. simmered left be the to quantity three and after pot can stick may has soup fine a five cloth small . and sweet if desired. if there see scoured then grease. jelly may the bowls. settle. laid on a sieve. named root one of meat.but off will a Where water. and perfectly clear soup and is strained. the object desired. washed with soda and of preparing Soap water to burned remove The half be to put boil. it is well of much cijsential. one an made be cannot can at forms grease rise and The wiped be hours.for bones let it and completed. tlie soup sapolio with simmering-point.ANGLO-CHINESE The four Proportions proportions of sticks two twelve of the bouquet a of cold quart one each BOOK water containing six peppercorns. it on boil Let side in order be can even to at let once. it should six or uncovered. it into strain to form particles which hot in wet and cover before day perfectly clear of quart mixed Let longer minutes each to egg the cloth a it is well air-tight skimmed it made it.

and ingredient julienne. PRINTANIERE. and asparagus added. to Names richness. vegetable tender. thread-like breaking may vegetables from mu"t butter needed.SOUPS rind bit of lemon the it will clearing After soup. FOR 2. before again chopped impossible if not boiling heat. The mashed are purees vegetables Stock or thick soups meat pounded of meat made with made alone to will without or stock. in be be tapioca into boiled be or Just been boiled pint serving separately. the remove. in except soup pieces about becoming half one before long. MACARONI. the into their in of cauliflower Any be For cut are fried heat must the be will as grease. it. the basis being paste. so OR . coloring entirely not and perfectly clear a lime the chicken or soup. for they clearness allowing season. pretty thickening to clear Tapioca . differ not prevent be stock of name vegetables to may flowerets does vegetables. The used. or the boiled until also may have thin. stock from of the richness the meat raw the to serving. bouillon. Julienne or tips. weather warm it is well to VEGETABLE VERMICELU. adding this and or a little very by browningthe obtained them adding been has stock bones. turnip. if the been dissolves will make to have bones Boiling clarifying which deeper a caramel. articles. CROUTE-AU-POT Take much as for each person. vegetable ma. difficult be soup subjected of to. inches two hold to peas. JULIENNE. used. obtained good so before meat are soups is be it may wanted. out?ide or before yellow deep being added too Green soft to form the the of carrot.y may makes be made be cut a very soup. Stock prepared. but ornamental into judgment' by should being cut Printaniere dice. according consomme. soups In clearing gives in egg soup ColorlnH pot. They balls to or used combination. NOODLE. to to pleasant flavor a heated be with cleared are detracting from. tlie soup. their and form. a keep better have it than vegetables where are Meat In used. add any of the will then soup given celery The shredded care used they shown into the fancy shapes Pearl soup. which the have beef all the above Julienne the of the remove AND TAPIOCA. instead adds which need ordinarily high-class cooking. with used will It brilliant gives cloudiness a If color Artificial vegetables and The their where is part of the meat not called in that as by the to broths. and SOUPS.

tapioca. egg be }4 with hot it may to bean. the croute-au-pot. pea. Si*t a et seq. )ijtca. custard custard into throe cubes or four so hut containing the the beef salt and }4 teaspoon i)iin into on CONSOMME of ciiyeniic. Clear into to mixture. one dish. Beat two soup. or 2 BEEF OR BROWN of clear cup will be and water without sized . the clear 1 Onion Turnip .. the small pan another one a so top. flavored be sometimes are before be perfectly not clear.COOK ANGLO-CHINESE 4 Small before of pieces serving toast make to the of shavings thin or BOOK The soup croute-au-pot. of teaspoon one little of of Beef Cold quarts ROYALE" Beat a it becomes GARNISHES 1. 3.using the roux the with a Eoaz kettle. three or Stir boil.*paon salt. egg. cgirs beef })lace them into Soup. % cup that Let cut Allow it flat or stock. the soup a and before of cold the soup the hot Mix soup. it just served be SOUPS prevents soups is made cup for color the to potato of eggs FOR thickening smooth warm soups of quart may half should curdle. them of the it will so best according roux thickening A dilute the makes white or added are color. Add froth. with 8. soup peparating. a WITH Dash mixture it from vegetable Salt into oven. Croute-au-Pot the bread dissolves clear and amber deep a Roux* THICKENING little soup. 1 entire the clear. 1 moderate very fancy forms. or each and root White well. it turn soup. and For stale will sut become % inch pieces .. the in do yolks slowly stir in it let not and spoonfuls few a fire and but egg. ^^ inch portion of cold Stick 1 Carrot CUSTARD about l^rfectly cold. follows: or cream it to the return 8 lbs. gets very or julienne. 4. Shin to should soup which soups of the adding as Remove it. Parsley square. added to . to Celery 6 Cloves Leaves TO without and page soup Peppercorns 12 FOR but stock. cutters. by using sherry. 1 See their from with arrowroot until 1 Medium 1 thickened the cook with 8 " it to the fire to cook are Thin soup. A bubbles A arrowroot STOCK Water yolks. brown bread soft. and soup. the Tablespoon SOUPS SERVE browning removinjj soup. pan. thickened so in not Without Pour the deep.

very juice. at eggs. few together. as and Three portion it is smooth the sharp cooked. then of soup. This roll macaroni.pepper. in inch salt. dry time a paste. like macaroni. salted carefully with them the VEGETABLE A rolled flour. NOODLES 5. will make balls One in dishes enough to To a little 3 salt. as directed and above. add prepared EGG with" highly H may meat raw paste. roll until ^ inch in diameter. few dough vegetable. then it fold vegetable them yolks ribbons when out be golden and color. boil them to their on prevent a warm Put dish on in the them bread with crumbs with be served cooked be inch ' butter. Take paper. make to when cloth a rather a threads. fried be spoon. Roll it cheese. into as noodles they in hot or or Skim until which in use bind to to each with Sprinkle With done. cut be with and for 15 and It sheet thin knife AS of water fish. it is They as using hot thin as thin a as small fat^ tossing will puff into . form the minutes. tight roll. add salt. pepper. from cut keep the into can 20 or elastic. add minutes. be fine. with Season keep sprinkle dish may also may wide. with a if into balls 3. butter. for soup. Fry them in smoking they will color evenly. Rub 5 season herbs Mold meat. to moisten and meat bind and in may also the they or of made to season with it into balls half flour. Throw and hard-boiled of in white a allow stiff a roil it under for mixed necessary. hot the a it. are are to thin as They them of egg tablespoons 2 When SERVED enougli butter a more.GARNISHES onion thyme. Several butter. same very and end. it well work . into quarter one boiling. as fork a and done. separating are shelf browned meat. noodles. Noodles itself. served. Chop FOE or on a cut pastry frying basket paste made noodle place it double. if Let flour by placing it into flour enough adding small from (slightly beaten) eggs Force-meat NOODLES made be may yolks roll them yolk. boiling water. a as will time a NOODLE 6. water. and juice. off a thin piece at them if to hour an until they matting dish with as course a to by a some possible. for timbale yolk raw boiling ball is in as the enough natural a yolk of egg enough diameter^ roll in flour. water 4. it. wafer. lemon poach balls cooked any SOUPS FORCE-MEATBALLS 2. and in the size of the poach five balls. paste. BALLS wooden a desired. and cutter in the of the so BALLS fioured into bag that napkin circles tube.

Melt and Drain the on BOOK CJOOK cut in the cook with soup a in slew sharp knife just before cups nntil oven into slices serving. balls and before cooked some poach tureen. pepper. and roll into small with l)eaten balls into the egg. Mash the hot the on paper on BALLS and marrow salt and it will as it is in MARROW it till creamy. a beat and Add it into SWEET in an just before soup through it butter. turnips. Cut FOR salt. and together np add then a little grated a strain little nutmeg. one into beat bowl. moisten. the hot into it is firm. GREEN small balls thoroughly. or BALLS Moisten water. hot 3 well water unmold^ cut serving. pepper. salt. and these mold the and Beat SLICES cooked mixing cups. 9. a with Season soft bread Place water. BROTHS 1.ANGLO-CHINESE THE 6 balls color and shelf. to serving. with season Put fine sieve. and Arrange with into them small in timbale custard one eighth is firm. small a TIMBALE peas green with season eggs. mixture SOUP tablespoon one HARLEQUIN squares royale mixture. of them in the and nutmeg. very tablespoon a after soup 7. J4 Mix of whites PEA mashed cup place in and place in slow into small until oven cubes. i^pper. 8. soften they as minute. fill the and water cold. POTATO potatoes.et her. Place into When carrots. "^ Clean remove the the cup rice^ 4 CHICKEN BROTH fnartaooUL careJHh^HHBttMH^HM^^^^BMj^nto ^^^^^^^^^^^^^^^^^^^^^HBMIP pieces and to each . a flat tin. sweet boiling egg cloth. of an inch with the or and in the is set some Set Unmold them when thick. vegetables to}. better or pass Roll cheese. 1 fowl. them place qnickly. again this mixture and poach mach as boiling in . and string beans. the the soup last thing serving. the mold put them 10. Set just before soup stock soup little nutmeg. in tliem Sprinkle them.

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that cold carrot. boiling point. one of Remove burn. and pepper CONSOMME summer about to simmer through of witli meat without pieces of meat.2 bay-leaves. knuchle over before fine choppeil fine. if liked. add bowl. 15 can stir for cut It amber. 4 pieces the if necessary. 15 the only cut Strain remove egg. 3 savory. soup be bay-leaf.cover. into to pot soup marjoram. }i carrot. tablespoon square. 2. be of taken spices. small the A Lay minutes. served It in and fine a should A cups. hot a add Set little a 1 water. into it also let the herbs put it earthen open saucepan a it has tlie boils. and the lower fine mince. and little slowly come Place to of part let it stand water. that is cliopped and quarts cold 3 cloves. pieces. 1 the chop fat.ANGLO-CHINESE THE 8 COOK CLEAR SOUPS BOUILLON L 5 Houra) of rouud (3 Pintoy Time 3 lbs. chopped dice. 1 a bone. delicate flavor. 2 the it in then After Mmmer. and without lbs. to perfectly clear the to covering. salt. one season ^ color of round part Cut water. and come little into beef and off the on scum any simmered spices. lower of stalks cinnamon. little pressing. a 1 peppercorns. let it cool soup the also a 5 more quarts . strain an pound tablespoons butter. Put it does boiling-point. one a sherry 4 tho it will vegetables longer. one sieve. X 1 inch one 6 not fine If used a clove?. taking into ^ireRse. under from cut BOOK and Add the soup. of celery. let it boil for large onion. and 3 side off tlie fire. and bowl and let it let it the slowly soup rises. cut clean soup pot with browned. 2 sprig parsley. 6 hours. salt added teaspoon the from of cold add without cloth to Then for white meat let^it hours simmer cut the and rises. a place it where one When let 6 water. 2 sprigs of parsley. put the of on ute into mince. and it into witli saucepan sieve peppercorns. square round. Take 1 with three cool hour ready. taking the just before Stir of the added be may until it strain and and lbs. and being care let it cook lean of bouillon beef. laid fowl Bemovc the then 5 inch salt. a meat quart the on time soup the one of cold back tlie into of butter add from the from tablesiM)on of butter. 1 onion. quarts tliyme. tablespoon one Then hour. an After eartlien recipe will in the pot at the the time and fire and time removing give of as it vegetables. One hour which have been and a covering. fire until quarts scum removing tablespoon one the tho for browned cloth. for four beef quarts fire. of 2 sticks of beef celery. time the and on a added it should in be this put veal water to of salt. all tlie remove meat hour. veal.

CLEAR of water tender when If added. 5 stalks the of meat pound 2 fowl. bouquet one kettle. stock second be may be joints my made of removed veal when (croquettes. the into tureen . then Put ' the to come wrth the the in meat boiling point. 1 stock the it is clarified. piece for each Ox-tails gelatinous are onion. the for nsed breast dishes other also removed be loaf. root water. . the these may the pint one to roux Let sotip. them delicate a Let brown. 6 peppercorns. ^oelery (cat or be used. venX more a soup. after soup drippjngs^ of drippings of cold quarts grease. the take be SOUP tablespoon 1 cold quarts tablespoon 1 it may perfectly clear. one the tureen it the at add Strain. 1 alone. Ac). sieve. white veal. or STOCK WHITS skin of of into Strain fowl. or tablespoon flour. the add tlie soup. water White and bit of salt or soup.3 cloves.and place Cut the quart of cold Cover and let cool 1 turnip and 1 from meat to let simmer 1 stick pork. Cut off from removed of salt. and bowl. or quantity gives egg. and fowl a is part of the veal may A used. separating the portion. Put of white stock. salt and to pepper small celery (cut into or SOUP dice) 1 taste. witii smoothness then add into small the top. hours. celery. 4. milk pint cream. and 1 water. small the each for 4 1 cut Wash into dice* and hours. 1 tablespoon butter. brilliant a ox-tails. for 4 of some in the veal. salt. for veal used and parsley. stock. sprinkled enough one and of butter it to adding it to Dilute browned. of 9 purposes. or 1 rice. add double before to of more not milk Season If desired boiled but a of made roux together tablespoon cine of a a into cream or boiling pohit. carrot bone. the to come and of flour tab!espoon it pint of milk one to over serve and the . Allow all in the the Place bone. are recipe gives This is nsed for other used and chicken a 4 OX-TAIL onion ox-tails into and the ox-tails in the soup the vegetables and and pot with the make 4 spices. 3. and quart ot through of straiTi breast. pieces of ox-tail. souffle. but two pressed one. WHITE 5. a of pieces. 1 onion. yolk Thi^ dice) a white cooked little of the cold or hard rice. If tender. of small to simmer Select them smooth knuckle 1 herbs. four. Saute joints. tablespoon one taste. earthen an of celery. uncovered. imperiale. 2 SOUPS pint chicken. chicken or boiler.

after it has until rich as 1 salt. patties. the perfectly clear. teaspoon let simmer and it forms night In again the the colour bouillon and bouillon. every TOMATO tomatoes. Beat about reduced bones This with chopped parsley. one of strain longer. from (Simple) meat a when a 8 into It sliould tkim directions of cups for aspic. in Bussian of saltspoon also from meat the pot. strictly followed. X 1 stock. breast tender. if tablespoon teaspoon clear through and and reduced required Put and morning* adds cup be can SOUP steak. season Add with 2 Strain teaspoons. 2 cloves.etc. pepper. CONSOMME into cut BOOK COOK pepper. one j covering. and If thii soup for 5 the of let water. and (For with with bone serve can through to BOUILLON more celery seed. onion. Add partly light rapidly five minutes. one over until cook 20 level minuter. cloth. eatisfactory Put one Strain them and as one ser\'e all day. boura. will are from add if desired. as 7. salt . the two with off fine lid boil of covered un- and until slowly* Simmer and in keep Have an economical be with improves lemon In of way over Heat season extract slice of a place stock. CLEAR round pound one hours two or "$ deaireil. strain and and slowly rich a beef good a used removed for timbales. and cleared be may Etock-pot. add STOCK OR 4 it to salads. The ^' draw earthen an It may * pieces in this time salt. the then boiling point. or Cover salt Put in served and be joints may carrot. allowed quarts cold 2 white and 9. without beef as with and simmered 2 sticks simmer let cool same reserved rich is not and simmer and range bIowI come etc. opening by time. hot from '2 sticka with of egg. 1 bay leaf. re-iieat. made sieve. slice of onion.cleared^ second enough. jellied ciiicken. Fry for of celery. Place to the foul a At the tablespoon end This into stock for luncheon. mixed be side the one of of cold quarts bowl. through 8. of boil and 3 boil 4 whole and Cover eggs the fire. bay )^ teaspoon bring 1 beefsteak. when celery.10 ANGLO-CHINESE THE CHICKEN 6. little cayenne a it tlie Remove stock. onions. and gelatine. the to water peppercorns. cloves. be small a of tomatoes croutons. croquettes^ salt in just before the Strain 6 hours. particle cloth strength very 6 water. tablespoon a each making quit's found as BOUILLON l}i quarts 2 the to of cheese whites a of stock leaves. then of beef until or cool a of fat from quantity is one-half nearly salt. thicknesses the persons) removing cold pepper. and fire.

improvement. Where the wilh curdle used are eggs yolks two case diluted are It would egg* and in the yolks where and cream butter the to set seasoning. and quart 12. J^ minutf to press flour. strained OF delicate. meat when Cook soup. and poultry cover. STRING OF U pot which minutes 4 and svq and . add been serve* then bita the Into add brown. 3 and fine. left butter. of half or cup same a made pep})er make to the through ronx a with fire. 4 quarts of flour. chopped is soup (see opened juice is prepared. roast celery. hours. a the boiling plate of former a altogether them with of chicken simmering and from be for used SOUP the vegetables cut Have water.. or and OF The is then of with the on egg-whip an (the stock be may of venl. if allowed roux. SPINACH. thicken French be used would is and GREEN hot. being careful stir all into and bones lbs. sieve. before bits with soups just long enough is needed Butter boil. about on the into have of made roux one clams. Broth. tablespoon one cup of pint A is then salt. cream above the cooked and cream. Two serve. the is enough there thickening.SOUPS CREAM CREAM 10. cup butter. tablespoons 2 CREAM soft. salt each on the with add MULLIGATAWNEY mutton. CLAM 11. milk hot cup a from clams eggs. 1 of curry. then again soup cream is rouz they as place. gently Return from scraps 2 slices carrotf pot. and the 4 stalks water. warm tablespoon turkey or a soon as of juice. point dinner. and it 'Iho way. and and added cream is served light. be. seasoned CREAM CELERY piesed quart a CREAM PEAS. for beaten this In egg-yolks. small with the barley. The quantity. Simmer and 20 to 30 out s all that gently the barley. very to is dihited beaten whole the and CREAM iivith It is replaced again. and and pan the put the strain. the clear case water the soup and powder salt and turkey. and broth). Chicken in it should SOUP shells the them one bring and season. OF BEANS. of bones may to the cook fine. or tablespoons 4 the in the lamb the to until thicken flour. Page Clam Add butter tablespoon of teaspoons Put to a and the whipped served veal. all made are It is thickened for small in added at once the Remove 7). a in stock witli flour. very are soups 6P CREAM ASPARAGUS. pepper. skim then butter. the season 2^ 4 Put butter curry or remaining hours in as very in pepper. OF Tiiese vegetable is boiled beef. chicken butter until pUlp vegetable the CORN. an the 2 onions.

. or of one 4 of in la^ 2 Jerya^"d^ piece a"dt Te"l and undl cook a^dT^^l* cinnamon La ^ Cho" for 2 hours Z.e". if boiled) . " !Vm " "t "** f'"..t-.^n when and hquor. and niixtal^ dilute ti..t and with . of cayenne a liquor panaed through the and examined. )i tablespoon iioar.e 8k. 1 slice turnip. H !". ml ? minatee .. * to 8 15 . . onion cook in the batter a hi ^'^ wd on. Add miiu of scalded SOUP slice carrot. once.tt"r if Btock Le will Make Add poUtoes. it and rub Make teanpoon before and a just mesh ronx chopped adding Rub the the c^f^nJ being^^"j to should m cooKed./thl3dlrJSj" t*W"'pooiw flour.u Add . on rie. very b. tablespoon batter.k-. smooth vef^^d' ^ '^dsoup'throughr through the P. Skim bkim a olumn. heated hh ^n aa A. letting the flour. th" over goodsized millc. Boil a as all tgcther Cook fowl again l^ add or '""'""'" "^ **'"' slowly from well. to .ad of ia uaed then. etnJnerll^lu U. to water * 8 K. . carl.."s Add Oyeten. on a once POTATO and and sefvl k f . and order to ' fat.1 of table"iK".. fine sieve teacup a butter. any remove add they aa aoon da"l. """* "** '"^"'' SOUP potatoes.e onion p".stirringwell 1 ..rnion the to hot. as cloves.mooUi p". .and slowly the """"' "l"itetender minutes for butter the piec . .-^1 ocalded it is . a CHICKEN OF "***'^ ^m*" '"'""'^''^ It'add !1 ri". of Boi* up butter. Cook the * off off at serve CREAM W.p milk mixtnw antil riowl. in. ". onion.mall soup tablespoons salt.THE 12 (A aimpie verj SOUP ONION tt BOOA COOK A^QUy-CHmmB quickly made) soup *** batter *':'"'^" "*t"d*. not "d 1 m."r.^ cup befon.mall a boil. nnUI and potato p.i " lUr and until dripping o. little " " of quart ^ with Sewon mixtuHs. sieve te"i pepr.x 4 breast of the and breast add fire and which has come the hot very fine. own (ojiten..It "nd the u. liquor. harden then. remove the with It cream the in their aldaqoartofoywera SOUP OYSTEB 14.nd par-ley chopped mue .rou^h it ?ewcr^uZrT^Toup tine. I .p. and the t l. the or dilute oy.m on. '^ ate Z Z pieces of shell.:. whole ' '" carefully of flour into thi. r papS^^^. vegetables Ublenpoon brown.I1.ppcr. a ' u ver.moot!. T "" .

and At the the fire. a Bechamel each may to Pass making croutons. Pat few yolks be also salt a made too be and milk. add time.SOUPS the When Add this fire the to for If the is sonp can soup before the serving. from quart cold milk. grated stir well. tiiroagh pass with parsley of pint a and Season chopped The add potato minutes. This soup thick. BISQUE equal mortar a and little a made 17. with season cream a the of the at then add lastly. a using of parts make to by of add through sauce quart stirring then pulp. teaspoon scaldedy of an Let thickened and Scald egg. flour tomatoes^ the little a lobster broth of or milk more boiled Heat Serve sonp LOBSTER Instead of time. it eggs. adding TOMATO and a water. 1 as much grated flour. the on the to potatoes. a bisque. milk size salt. 1 milk. soda. of the melted. of teaspoon just mashed few a cooked is ronx IS the once a little soup. a pounded to and butter plain butter. little lobster rice. add at the dried pint add for it boiled and boiling. teaspoon a CHEESE and strain into Pour to come a this the boil. cup last Serve cheese. into SOUP a tablespoon the it. add richer beaten may into them pound paprica. minute at add onoe. into hot and dilute to lobster ready. tablespoon Brown hot cheesei the milk boil in flour as you up and 1 require remove of 1 and salt and soup. stirred soup of the same 18. and powder. white ibiui a strainer. Add the . of with butter butter. a f aooe. SOUP 1 butter. enongh pound coral the 2 OF it milk more sweet sieve. stirring meat without consistency croutons hot pepper it lobster. enongh to it until be the in at ^ butter is and used. Return Sprinkle pepper. In with a 1 a have saucepan dessertspoon of can rubbed and while milk thi('kened add and 19.

but not with '^Fl'h"^^'^ *^** in remain ^^" Trimminir To be they in but but thawed. absorb which flesh shouM wiped then it fnim It once. side skin or oo!d in soak to the fish the draw taken gills red| the the bright^ lon^ too Ixiiig afti'r cooked are cooked if left be and on. all down. Fillets and firmer grasp slip tearing knife the of fish. then may care from small taken and this purpose held flnSi remove fish bones many quarts and A of one water. fins the of trimmed. size may without moved obtained. these Remove pieces the served. a loosen ice. better. water as well improve of vinegar the cover as the to flavor to fislu season of cod every The the and two salt meat. carefully Cookinr that es8("iitial is It *"^^ DIRECTIONS GENERAL 1. FISH tablespoon one water the throu^jh side. very and bone. are way. freBh. laid be ^^^^ ^^*^^ served and the on after water it is eyes cleaned. fi-h any whole. thoroughly eatnhle. into fish If becomes the water. Run the keeping and used njllcd with After he being containing Fish and flesh. some . FISH cutting one for S'litable not are pieces cut a close or with knife is taken it them and TO the even skin two cooked of well. DressiDff T cooked. vinegar bay-leaf and teaspoon and serve soup use to the of the of skin the th** remove and the to 8haiH\ other or re- sidtw. '^*" the ^^6*^^^ is to which frozen *^" is sooner fresh. the Filk'ta sometimes serve flesh. To Bone. according size flounders small Iwth bone. *^"" ^ thoroughly and put Remove the scalen washed.^^^ ^^^ odorless. milk. underside fillets. until dry in not th^^ flavors. be to entirely har"len. salt putting By at hand the on a ci-i Skin. have to until down into cut the Add knife a Then aid the into cut 2. down. beginning around.II Chapter FISH flavor loscH the Fres ocM and g^. the the under fillets The fillets. tlie refrigerator^ perfectly be it The When compartment same to the should underdone dry. not allowed butter. on are picks tooth- in 3. through cut skin the the strip and it skin then. pieces uniform lo can off" from to more from flat fifih Wooden skewers. foods other water allowetl not flexible. become should at water. should separate head. TO salt and suflftcient whiten vegetables BOIL and in the When the same pkiu. CARVE back. fish.

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sweet put into Then for I hour. into rub and gether to- 2 " Fl"h . simple stufling for A about 5 lbs. to the be not boiling water. cold 1 of of pepper. it be may carefully togetiier laid the on into cut dish and cuts. Drawn sauce. : large 3 salt. plain boiling. and or garnishing placed Boiled be may of used be as in a give it to of carrot pieces strip of cheese or cloth to position by strings going kettle. Put of bouquet clear quarts crackers. and a kinds cream of and 1 in cooking than necessity for it. with piece a minutes ten fish in the to that as and done. it prop wrapped be must losing sliape. The otlier as fish is baked a up-right served attractive more if as To Boll wbom stability. the fish the with to a moisten skewer. Cut and boil slowly gashes of 1 pepper. begun the across The K"ttle fish kettle drained. very For : this across into the the 2 weighing one tablespoons then fine. wash and crackers clean. eggs. This Scrvias may aarnUlies defects. ^ of the pepper. lierbs. Cover ingredients. egg. and it from keep position. chopped balls potato be may capers or served the on same dish. water. of cheese strainer the is done until into side pound the to kettle. a Time to simmer. the put FISH of fish baked chopped parsley. salt pork. are 4. Boiled or fish Bechamel needs sauces a white rich COURT water. Allow A draw then water. and carefully lifted out fish whole. of Boll the well. fish in it. the extracts gives it let water. body }i fish and an inch it salt and fasten deep' 1 the them to }i tablespoon of the fish. only. and napkin. yi lb.. tablespoon Tie cooks Many Sauces BOUILLON gives boiled preparation This Hollandaise butter. 2 tablespoons scales chopped a 4 teaspoon piece of muslin. cloves with 2 carrot. carrot. pickle. the vinegar. tablespoon water 5 small or in BAKED many no tablespoons salt. is lemon a herbs flavor better a there cloves. place it in this hold To swimming. 1 the water in the the other fish and and of cook as directed for 5.15 FISH flavor.2 juice of ^ onion. for held large for the is too conceal to or fish the with sides cord whole cooked is served "rranged so the on inside carrot a both with the fish a when* over fish Siloes also If strainer. l"iteaspoon free salt. on with garnished parsley. the around halves thirds. tlie skin breaks that as cold into put gradually fish the Lower boiling point. yi teaspoon Scrape tablespoon parsley. into nor appearance. generally used. and pork.and and roundness head The turnip. well as after requisitefor boiling is may be should fish is well the strainer.until boiled A cloth it ragged a quickly come simmer it will where range. held fish mnat ifish. warm of the has tlie water used be smaller for placed plate A the When pieces. about add flour. but wine use 1 slice onion. any Boiled garnishing. a slices of hard-boiled lemon.

hot oven. 15 every pan hot with flonr. maitre possible garnish of pepper. it is well onion of chopped dash of the one-half they or are not the thickness fish weigliing Many cookd a nothing tin broiling the Great All and butter plquante. 1 nieltet.AXGLO-CHINESE THE 16 Now gashes. baste"l be buttered the which it is to GamiHh with it. STUFFINGS Pnt is simply with in the gravy water slide sheet. salmon. with often basting honr. fire first and skin be to for As the this larger or either with it. pepper bottom the as sliould to with time bottom the 1 of the into tlie fieh put Bake ingeach remainder the Cover flour. witli something . "nr ca{"er". on served sauces: Always it when guide and thirty minutes the the to does with beurre not a a at the time to A cook. BOOK pork into stripa and baking the of the Fait. and Oat long. so nice are then water. table then the it into it should platter come is butter broiling. which of each of ealt and When has chopi)ed and pepper. BROILED Mackerel. salt d' hotel. FISH all otlier and pounds two piece of salt pork a needed the and pound cod. stock ". a mixed. a teaspoon 1 pepper. add broiler. dre^if- mitet with rat)ier a and pan. into Ponr large of cup covered The the fish on dish tomato or V. tablespoon a soaked parsley. been in for broken. ^ chopped When saucepan. which between the fire and for broiling. celery. parsley. bum. sancif. mars so of the is taken fish to brown use before pounds two finish to oven on Always good. be If slipped serving time. add moist a quarter one of cup milk. lift from cooked. BREAD Fry or A tablespoon a of stale more tablespoon each bread. STUFFING 7. in tlien put oven. tartare.^D chopped parsley. and tin lie served. teaspoou they weigh fi-ih into twenty easily as cnp egg. put theae well water the The minntes.1 of chopped teas)X"on onion. tlie pan of tlie center HoUandaise it often it. green. pan tl"^ eaU. a 1 to be Wlieii 6.'r water. teaspo. Add of butter. an fish when to over be exposed taken the fish to a pressed liked). In tlie dun. and of the pan dredge pan. one-quarter powdered from remove in hot and suet 8. double thoroughly Where Hf thyme young putting will take from inside a fii"h will the fish broiling. sheet the that it may a care kinds or dish any tomato should must of be broiled of the and broiler slide of fish be have fish following curry. seasoning noir. inchee COOK butter dry bread or of teas["oon BAKED into FISH crumbs. the good plan. 1 ^4 teaspoon of it is around and into '^t. If stufling is preferred. and betwei^-n smaller rub thick into the to Wlien coals is very have to be the put tliat the can dry. peppe: into pnt in the carefully into it FOR of tablespoon cracker salt. renewed.

of fish* 4 and in cut is done Serve on if desired. Fry a fish SMELTS. crnmbs. They with whitebait them to shake sieve immerse the Roll hot The color. roll in bread the over them. and drain and moments. one of milk. tartare drain on naise Mayon- sauce. and long. 10. they just before crumbs. as a dip in beaten smelts. pork dipped in FISH FRY for every large they are pepper. overlappuig hot or Tartare great loose Fillets fat. in light amber them. and to give them to moment leaving thera to them Toss in the layer cook fat too on the . using enough in ofi" the smoking hot or IS. be can beaten Take flour. are so dry. in bread with seasoning crumbs and fried in boiling fat Noir Beurre . washed be turning pan. used eitlier be flour. Bemove fillets in flour. The then and fried and remove salt and sauted should rolled and: salt a in ^ when salt pork After the pork side is brown. entirely to Place them or small. be may may TARTARS 3 minutes or 11. minute. on in butter and be made into form in boiling fillets the Arrange Bearnaise^ a Mayonnaise napkin. Wash in salted them Dip 14. roll WHITEBAIT flour. in on FISH OF page on bread fresh prepared as soon Serve with directed as and sauteing. a and egg above. flour. the FRIED FILLETS FISH other in flour minutes or through as fish and then and after fried. cover fine wire a just long enough it takes them Only in by rubbing by enough but a make in them one a bas^ket. lb. burning dry well and care.17 FISH 9. garnish as cleaned. fat for also may dish. may in this cooked gills and for this purpose dipping They toast. there should is be napkin fish danger crisp and be cooked each by other. or fisli in the fish OE criep brown a the using If the salt to place dish hot fried be to urith dred^d slices a fieh SAUTE TO in cut slices rolled egg. the serving improves if desired. and after one drained. of lb. then WITH served fried be may rings by putting on SAUCE the in SMELTS often are They fat dish. sauce. then Fry in egg brown.when deep on a dish hot with as tails for rolled or about 10 garnish a OTHER garnishes as above as 12. poured After cleaning) wash for for paper sauce about few a 2 Smelts Serve for baked either served the boiling fat.

on 1 or cream. }i teaspoon and cook 3 until it begins top with two tablespoons brown. pepper. and right degree if it remains nor keep folded a easily prepared. a and fire and on the cupful of milk 1 juice. an This and with and pan pint stock of teaspoon moistened until cook cream: skin the cream of light fish filleted and well a boiling with fiour tablespoons and Boil water. 2 rounded tablespoon or cook for ^ve beaten of salt. cool color is given care crisp. scalded. layers of fish and crumbs bread and the salt and tablespoon 1 milk into stir with season Break with and fish for about each pint 1 milk cold cup 5 lbs. teaspoon tablespoons of chopped milk. but with Serve are warming the ou crisp and details. to should basket will stick together. stirring fire. a fat at basketful. 2 salt a minutes. Tomato or Hollandaise sauce. be may with served Tartare. eggs. second BOOK COOK fried be Tlie tliey will then cooked. and become them heat of only just before on napkin between floured be fat. Cover and top GRATIN tablespoons flour. of white to time FISH SCALLOPED 14. when time.and of two cup all the stir until tin baking and sheet CHOPS butter. dredging sauce. 1 flour. yolks double flour mix boiler rubbed one of of pepper. the thickened. the immediately. flour becomes The sprinkle paper. should and of be nice small the any them ou until all napkin. kind Any each layers in butter frying 1 gradually. 30 stirring constantly. bake salt and onion. tablespoon 1 the with in all. removing into in salted minutes 20 cream. and Have shelf. . pepper put in bones. Boil at the }i 4 same thickened and the fish alternate ramequin using pepper. stir minute" yolks of into Remove two eggf". parsley. salt 15. for and cooked when Turn oven warm a fish the it standing on not very the to in folds the rapidly. the in add a teaspoon crumbs and hour. are right unless be not with whitebait They They serve. Mayonnaise. until just in serve time hot. fish may The served on baked platter with hot a be in larger pieces the above 1 3 pound of tablespoon in Put from butter the put again 1 pint of fish. cream together. vinegar. and in. and with should They take the to the will cool many be brought fat must neither Too oace. dish hot a Place damp salt. }4 teaspoon of onion 14 teaspoon it the or loose a sauces. chopped half and FISH bake AU a add of saltspoon cut into small following the Put : When Cover pieces. boil to juice of }4 lemon. Arrange sauce the pepper. bits of butter and Mix 4 milk flakes. FISH 16.18 of the bottom in the putting before going into the thne. also to ANGLO-CHINESE THE : will of quarters lemon. bread 1 of add.

To thyme. add set fish is cooked. a at for stand hours long enough. round fat until of white the (see croquettes). the rolled with fish. ^ The butter half one 1 whole teaspoon of the Take 10 plank and heated mixture be may PLANKED delicious flavor serving teaspoon The which or : WHITE of well 2 inclies Split the seems fish in the put soon as pan as the 4 thick. in the chops fryuig. little a it carefully on of the milk add 1 teaspoon Instead milk. the if it stands fish^ sprinkle boiled for several aside set mold to crumbs molded paper a Mix juice.dredge nutmeg. CUSTARD WITH fillets from the in lay them BAKED Lift the fish Place knife. baking milk. maple Pour boiling and be served parsley. 17. with Butter plank wide If the bake. a of fish may kind Any It After hole on sauce.and milk it in the set mixture. 3 cloves. FILLETS Remove them. in hot done sprig a time a are in the immerse time. and of flakes two saltspoon 1 into butter is custard the turner Beat eggs. add and ealtspoon 1 and pepper. to pepper. too distinguishes fish with cover chopped fish salt rock Sauce and through. on saltspoon 1 white any one pan. then salt. seasoned should sauce FISH fish open.19 FISH Take of teaspoon parsley. becomes salt. creamed from may be plank plank The fisli baked it from made the water in before the upon placed which gives the i)4 feet over well. it be mixture in the pointed at a insert and Bearnaise. tomato salt. let them four mold fish with it over tablespoon one pepper. tomato^ all When Take before small a of the beaten and end one then egg. TOMATOES OR top of the other. the until salt and powder. an in the Place end pointed and napkin. while garnished 1 inches 12 or usingy tlie fish hardwood a until Before }i teaspoon is melted. hands. baking. 2 cups 3 soda crackers Put the tlie fish with it When operation pancake butter the add melted. 2 tablespoons lemon juice. pepper. lay season on about oak or dry slices of bacon sprigs of tablespoons parsley. and a dry. chops from grated seasoned tlie form into roll the other. stiffen to pierce HoUandaise or loaf parsley. stiffen. and at one chopped tablespoon a in then Dress sauce. of of crumbs. cool to chops. more a hot and from dish. with pan half one broad a custard. Place them in amber color. of tomato can bay-leaf. long. and the bread basket on of teaspoon and dish difficult will not are half one shredded of pint or drops of lemon ten spread coarse pound one on with with serve be a used for the chops. and baste frequently. the the fish. a upon may be peculiar ordinary way* following recipe: butter. to fork. 1 slice onion. IS. to tablespoons two When oven. and mixture continue the pan the pile on tomato be may the with a top if used preferred. .

Brown be can well hour. adde"3[. them. 21. side. 2 lbs. . eggs moderate a carefully. and Soak one filling it only three timbale sole bread-crumb time. seven cooled two fiirh giving four and with remoulade. Put very piece?t of nutmeg. of onion for every cover press pressed through full. the top is well egg. until tender. the FISH pound for buttered warm cheese. drops ten twenty is size. pour delicate water it. set quarters then tablespoon one stiflf. and on water into then light. a through bread buttered one it in crumbf^ MACARONI FISH macaroni.% and crackers pepper^ 1 cream. of two else that skewer at to on of the iogetlier. bake Cut put onion fish. and pepper put and it pnr^c a also together^ and beat in a well boil. uniform of for This wide the fish add pulp and whipped hot a sauce.THE 20 ANGLO-CHINESE COOK 19. Flake in salted lb. or pick. dash a small separated. and and. and of pan greased a let the not around. buttered. % mortar. with bits of dredge with salt broad each and fat may fry in hot not serve mackerel several a very it into with but fish all a into not dish. of juice. to sauce cream salt. until of to fiber of fish cream teaspoon some tomato a half beginning the cup yolk quarter when Select a oven butter^ and oa^ grated cheese uncooked white until or beaten 22. MACKEREL SALT for twelve times. a over is cularly parti- be with pepper. tooth when they Tartare. Marinate dip into Boll a wooden butter. with it for fifteen or the skin twenty side up. Turn or them.carefully removing well a butter the water in small with cover moisten. cnp FISH WHITE COLD layers fish. it make oven inches the the over soft and pepper. REMNANTS alternate Put with well season then 1 pour over 20 minutes. each much too SOLE OF large enough fasten end. Egg Fry only four minutes. made them. go in. minutes. grate pound crumbs sieve. and in TIMBALE every milk in mold^ the good two 1 Boil bonest and little cheese a fresh To place in Bechamel and covering three-quarters of the mold. tomato Remo^^e and at a the sauce. then FILLETS ROLLED 23. change tlie macaroni shad. and the salt. or time. and one Beat mixture the Bo a cupful of pulp mold the minutes. water. one well Mix of soaked add teaspoon 3 dish. lightly the whites paper. fish. finely grated oz. rolled BOOK hours Simmer or more. to make fat for strips about fillets.macaroni very sieve. about salt and cayenne 20. and all skin fish. and and dish.

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The into nntil and the them should ingredients. cup the SARDINES the side. To it Into marked then pan. a cut in Where halves or capers. Drain sardines minutes two three heated on tlie fish. too cannot At thoroughly. aiid a and take potatoes packed hot. of oil from be the salmon ed water in or preferable pretty cut. Have them Arrange sides beaten one milk. frying. but is weight. pick it very is l)oildd with mashed flour. preparations. season to iratQr should fork. be enough creamy be not BALLS the fine time cupf uls of the fUh While done same make and three other the be will that salt. the pepper. and stiff. To of fish. by batter. ON hot coals TOAST on ready toast on the a broiler over the cut right toast. Beat Beat taste. a makes method fried eat on only is needed. hot small not water and into spoon mix pan. salt it Drop very hot fat. it it is codfish of qnantity BOOK FISH HOUSE CLUB 29. to may can a the be be gherkinsi . to buy. aO. in acidulatcutffare piece makes materially cold Gold dish.and before fat until golden hot smoking in Mash half one miztnre the be good-sixed lump a balls. it into small and one one of cnpfnls stir lightly. be used large aspic. This baked in who mixture the Tliis oven. it salmon shrimps. from Lay can. for colored the as for the a head supper fish middle The bead The adds or kettle. into where batter. half one of made sauce cream light. and be 31.and egg well together lightly. Boil COOK ANGLO-CHINESE THE 22 a color.once. Put eggs. mayonnaise. unable are be can to spread tablespoon butter. fish hot have changiof? tl)e needed. that the that it may picked hand. roll the with milk down. very from a it leaves two like thick BROILED each that add hot should add fish flour.eo potatoes ready. them be not feathery. and moisten color. then mold balls in light. and the for those BALLS FISH boiled flaked tablespoon one sauce mixture.so very fish. a hot neatly bouillon. handling them Fry fine. the Let well with cupful one FRESH be which It will when puff. as court a of can. the of dish wholesome more a and squares. and simmer for size to hold with little a SALMON to profitable if too with to its preserve is tlie rule quantity large fish is sections elaborately garnished etc. them S2. for all fish.

of turbot. beaten steam colored blossoms. for further or delicate a LOAF crackers or the them of serve. one bunch conceal of in the parsley the or hollow garnishing. which salt and hour. It should party. and cup cooked fish is be 35. then it to cn^am lieat. and a rest of until cold of capers or middle bouquet rolled milk.ainst it. one bouillon court made fresh a loaf and salt in beat When it will place until J4 of WITH in the handsome a cool into 5 TURBOT in hard-boiled 38. 11 ". baste with t}i" or dish. or the and a of a or This be kept in butter. maitre with spread and is very sauce in so they will that lemon pepper. 1 fish put fiour. 37. and the . halves in fully care- side ag. and hot with butter. and with lettuce ready chopped 1 cup small and MAYONNAISE perfectly gherkins supper cup milk. Bearnaise same. eahnou CftOQed It prepared be can white dressing. of salmon makes of lemon. Serve with a cream sauce mushrooms. A Take small brea"i or eggs. tiie di. dish to disht and remove one cover around nasturtiom cut done. sides. a and SLICES one brown.'?h it to fasten theater Place edge. of bnttoi* piece this with a eggs can fine or a flour. Bearnaise a sauce a of boiled eggs 1 lbs. Place for card SALMON 2 well tlie slices leaves. emergency It be served can Broil hour. milk^ 36. jelly. or a fish be heated may quickly. with made. juice.FISH S3. BROILED for it palatable a already butter^ and water. that Let boil . them. dUli. lbs. pinch OF row with socle of the center them layer of mayonnaise of egf^y watercress )^ break to not wedge-shaped side the OF SALMON taking slices Arrange white cooked. if convenient makes Make with cutlets parsley. or quart stir in 6 of be Mix egg. teaspoons about two as witii as Place SLICES smooth green. firm. sprinkle with them salt. fine. 2 bake Simmer so served chopped After together. socle so a of from fish. 1 crumbs^ tablespooii pepper. quarters 1 good^ and or can slices not SALMON d' hotel 34. bake TURBOT. hard with in broiled^ be may toast on hour. Marinate CANNED the as 2* LA out CREME all bones piece each has been and of onion mixed with shred and 1 cop the parsley fish very come to milk. both on a with SALMON Serve stove salmon of bread Use ^2 tablespoon Boil on SALMON of sliced garnish salmon.

then of brown* to oven pour 2 eggs. OF rice and Have fish. fish^8 good-sized from stiff froth a this Spread yolks. pepper and hot dish. then this heap return fish. teaspoon a oin salt. full. add little of ricer a fine. cover hour. add Place served. all Xake dressing. Put a hot. or a for 1 hour Bake 39. red last of all 1 cup and 2 cucumbers % layer offish. add of mash and 10 oven and dish cooked up. 4 hot. salt and mustard to taste^ juice cream. and Finish milk cup of boil mix thoroughly of the 30 the the and serve. in top with heat 2 eggs. skin and little cayenne^ a Stir salt. in small it on butter. pint Butter with light grating of cheese. then and 42. minutes. Just before sending to the table add . finely-chopped cream. ^ Pare butter. whites the salt. be layer of sancCi a sprinkle bread it tablespoons water in first }{ SOUFFLE 2 stir into in put moderate a salt fijjh. some of fish. good result?. butter ^ dish a take out and thicken and with season crumbs salmon may of 4 eggs. fiakes into ready eggs of dish FISH rice. one with COOK cream fine. be sure cup bake used to put the chopped half with SALMON oil. gill of 1 the and seasoning mixture the REDGEREE 40. and potatoes. Be 1 or surface. them. rice. which it is to in which of with well eggs Drain pepper. and in FISH salt. pint of a milk lb. layer of till sauce. melt over and all bones and in butter dice. night. DRESSING pepper. of thick in an a last. to eggs }i pint of picked To salt a allow removed. the over crumbs oven. Put the the over boiled Have in Beat to potatoes milk. 1 }i teaspoon salt. oz. 4 eggs. Serve TURBOT lx"iled cut eggs 41. t)f 3 whites the the 2 sprinkle with and bones with onion ^ pound and fiour" of parsley (very each). butter. broken very whitefish. pepper. hard then till tender. the the over yolks through pepper in put saucepan. cold )^ of the very hot and minutes. baking bread Canned Yolks lemons. and SALT BOOK pan and sauce. st^am a and For When a fire until fish.24 ANGLO-CHINESE THE yolks 2 of butter capfol then Season eggs. Add the remaining 2 the }4 teaspoonful thyme. over cooked beaten. cool.

Oysters of oat are DIRECTIONS months the daring season of May. of half deep best. CRABS LOBSTERS. hot smoking the to each and milk. " pour egg basket. and own a red battered of getting into oyster water. bakingwhich pan Have garnish from them Sprinkle the the pan. cooking. OYSTERS GENERAL 1. some liquor over watery. for they hot. be each hot in then oven soften with piece. "% . place liquor from with a Put it into drained.. Drain mixed the with As the as wire a assume should Oysters and be not fried fried it is essential Pickles. into dipped Precautloa injure not their sieve. moment them have to horse-radish. they moment they oysters. them Let cut or tablespoon of butter. quickly cooked with in crumbs. them . and June. and pepper crumbs. they circle lemon raw Oysters prevent should the with served they of the center under tress fine. may a.25 SHELL-FISH. OYSTERS . the are should They arranged be They left are regularly the on How "ervo plate aroand plate^ and in pareley or pepper are brown little ice a the bread. chow-chow. The be fire in the gills are be require their ^better than are carled. served washed. of shell of and to f of sprigs Black slices of center few A thin ^ the garnish. then immediately. the varieties small the raw. side quarter a makes oysters. AugastWhen on the served shell. -oward very be bits largely composed are crumbs Oysters the each juice should Cracker of any chance also should raw of pretty a and . as a Heat a oysters. . valve toast three the little parsley pan. To the water. FRIED 2. well . the broken . crumbs. first in cracker seasoned first Use oyster. fat. Jaly. As flavor. coarse In and fork a on crumbs bread with mixing for stewing.. a into four which chopped cook pieces. little a cracker adhere serve the on half-shell fresh. and reduced if too . and be used of cold-slaw. More will this dishes. oysters. put are over Cookinff the removed liquor. well some celery salad or be or served are served. even oysters on should very fine. and the until in egg again in otherwise not immerse and in drain color. the will light-amber a then salt. little very very through strained makes this than cooking plump are or tough. separately^ OYSTERS hot. Roll oysters. been ready are * PANNED yer^ have serving. they as with them Place soon one the . until browned. being taken oyster ^emon.

Put sufficient oysters 2 to 2 parsley pepper. One broiler broiler. of nod the the last First then thing. sufficient time. stand parsley. all butter of ready Grease crumbs the SCALLOPED oysters. to coating of the mashed the drained OYSTER beaten eggs Make oven. them BOOK 0Y8TEES the oyster over poor with or on with and oysters. butter Butter pepper. well Serve and saucepan tablespoons 2 potatoes mashed whites FRICCASSEE a they begin when from in quarts together oysters remove and 8. COOK of the minutes in serving. remove put layer a small with top butter. of mould quart a thick Let 4 and oysters come white cream oysters and potato.season a 1 1 CHARTREUSE gently into put Add garnish sprinkle the bottom juice. auu ior uniform milk. hot of having melted it OYSTERS sides bits robbing into cot maitre by both on croftton little melted both and about each pint cracker with into them toast some it greaae oysters Broil On Joice. hot salt oven. it cool Cover at 1 and with own mold. Dip suet. in Have and well. on then % lumps Cover the for cover few a OYSTERS gait in a and and pepper and frying pan of the bottom OYSTER the butter 2 fine very hot when until Fry pan. layer bake and dish minutes in }i hour the oysters.ANGLO-CHINESE THE 26 BBOILED 4. and sides or brown. salt quart aod of a of oysters. . Mix butter shapes three loor or saoce. cop diah. butter. cup bottom milk the SAUTED tablespoons crumbs. pepper. with the cover tablespoons chopped with {"w a toast Put 2 moderate eeason 7. to Drain into and 1 crumbs over a hotter.skim one tablespoon breadcrumb!!. 1 alternate. much pint milki with potato. for few a onion. butter curl. Heniove with and add brown when oysters. roll in crisp and bread' put serve in on the To 6 fire. being careful the fine a then to not boil Take from mold gently and the put oven and in sides Let their seasoned on the too and 1 yolks of 3 eggs bread salt flour tablespoon and let garnish with salt with and well and stir beaten parsley. place d' hotel crumbs. with 10 and and minutes line it off the drain to 30 before the cover remainder Bake a minutes. a 5. the Dry with a into oil| md slice minotes of salt bright over moistened and coals. liquor. the pour ". sauce to the teaspoon with eeason of fried light add and stiff. pepper. pork them lay the Heat oyiters.

. salt made be mny FRITTERS add oysters flour enough the liquor and make to a thin 1 beaten well Fry in hot batter. few a the and oysters. been top with Berve substituted for very 1 a stew pan. them or s. liqaor " " ware. but add stir oysters silver smooth. breaclcrnmbs. enamelled from minutes the oysters.aucepan. . and Add boil Fill the oven. are either oyster shells or shells made of fl\ver or . previonsly crumbs! hot cream. tablespoon 1 PATTIES FOR dozep one . also are thicker 10. beaten creamy. and the on stir little a and oysters highly seasoned. let it tablespoon to come 2^tablespoons of flonrhas which with and have oysters into quart Remove cover be 1 been butter. the thickened. a from remove pieces or of their some milk add then and improved fresh browning into butter brown. . and itaized.' i' FILLING For " dash 2 eggs. croquettes. seasoning. cooled of dash Oysters dour. b6 filling is the the by removing making in Are.. lard. add the and served with the and cut by using or in the yolka of creain. Tb^. juice used filling should The before of and oysters tlie sauce.. stirring vigorously. an each place again should and crusts the in of should cases canned. tablespoon 1 of cayenne. m parsley! tablespogns of butter used. the healed be prepared or foar into one and milk oysters. mushrooms. The mixture same tablespoons of fiour is allowed sauce instead of to become To egg. and When quantity equal ed melt- when cream. m OYSTERS XU IN ESCALLOPED SHELLS " " Drain A' boil all the skim. flour. pepper and fire. be Minced oven. I^t sntmeg and Milk should . shells used. then the add the is either cup yolks. salt. Put not 1 mace. ^ - It may froni crumb equal in clams also make in which good a filling.FISH - OYSTER 9. more 2 case (see croquettes). patty in bread-boxes rolls. pint finely chopped ^ and into used. fire. This be knife. Scald with pieces until the in their until soft and pot in. parts. be 2 ^ shells bake may and pint which cream add from the 15 minutes. a the' add batter. . cook. then mixture drain liquor. one OYSTER and pepper. and but bnttered Place' and shells in the garnish with if so 3 sprinkled with pan.

open to keep the it claws moist. juice. small. and the qn serve or shell part down. broil and longer. cracker or pieces fixe for 30 a little butter and minutes over over pepper mallet. will and apart the on 1 them which are the by up A the they or pieces of remove Add Worcestershire after boiled mix head. aod be killed. following fishman way of into the back ordinarily do will killing. Sometimes the intestine TO 16. Drop serve* judged shell. meat also remove lie under open the gills. half done. }i each posnible. meat. salt. wrap Blicee tooth-piclc. and when fi:om the body and the piece and lobster the After from teaspoon curled not dead was 15. spread with a nubi " . with the lobster directed as mallet. 1 well may it is lobster free if Ix^iled freshness springy. and glass with wine a fresh Place oyster in crisp. the already Stir curled their boiled. and unwholesome are If straightened. done. to the out be cold. and which the coral lies body break the remove the open Cut is and tlie small claws and bony membrane it to open tail-piece. the TO claws. lino a the may above. Slice with until the is bacon dozen into lemon 1 OYSTER little of a 3 drops of Tobasco dessertspoon tomato catsup. Lay over a the two moderate Spread butter. spring not tail and the with BROIL knife and sauce is colorless. and tlien and thei intestine. of tail . break directly under the the LOBSTER OPEN them save take in bake all shell. it when it when immediately. 14. shell as of teaspoon LOBSTER shake intestine the remove tail. inside which the remove tlie entire runs meat length in one of the any and LOBSTER A down quickly knife a dead. a BLANKETS IN PIGS thinnest in fasten secorely oven bacon BOOK COOK The the back. . with opened middle the quick knife sharp a and by of the merciful running heavy a cut should the out the If should be bought back be when rejected. break the which meat body green.ANGLO-CHINESE THE t6 LITTLE 12. la. With down Tuns it is if as preferred. stomach. liquor. and tin baking a strained sauce. which this. Lobsters in and slice a COCKTAIL oystefs. woolly gills. The Remove broiler. twist off the fatty substance the Remove stomach.

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1 the few butter but minutes. 22. Tliey Soft-shell crabs while bought in are meat. adj cover well cream* o! cup melted the snfiSdently. the H and lobster^ shake lobster the from Madeira tlie the pieces into cat meat saucepan.June^ of times. Js * " .30 THE ANGLO-CHINESE COOK 20. cook creamy. beaten is a The thickened. and lobsters.dash prepared If the easily calculated. . as meat shak* Easily and dish. kept is stirred right unless lobster serve. way. this then meat. l tablespoon tablespoon teaspoon white add the Mix The when saucepan. in dice. and This the longer. bpt same until stir so spoon. . teaffpoon salt. sooil as the so cooking. % into cut salt. Difay./LOB8XER }i 1 tablespoon 1 Of two the for five to be not ready add This dish until just time be may wine the ing it will when pepper. not FOR yolks. CBABS during had very add milk the carefully with season alive.ihe . the in butter chopped Have this cup chopped. wine. Crabs August. the " . or and minutes without keep not equare. ju^t under fpeat. 1 fioor. crabs. and cook three one of cup until saucepan will in time to for five is simmer together. six let curdling. perfectlysmooth. will be broken. eggs. add and ishould good Crab time can pared pre- it is cooked. tablespoon light Jcily. and the season. the and and months the flour. : the . boiled minutes the or of cayenne. which . not To sufiiciently thickened. a add brown. yolks 2 together put The be then immediately. and hot. mixture the yolk paprica. Take out. " head. and mixture be or-aherry. cream. enough baa it 1 inch one of cayenne salt.and water. serve a NEWBUR6 of truffle. Put them of salt. other and in 2 yolks beaten. same LOBSTER 21. and cream. in. and the a replace wooden on add one stir them until fire not as to . 2 cup lobster cup milk. are be be at best in July After five When cold removQ the gills. meat very served of the rest minutes. 6i boiled cnpfi LA A BOOK in used be may The the . slowly dash pepper.p^i^fqUy. filling should may melted add sauce. requires but goes not is given quantity it mixes pan but . intestine. ^ teaspoon off the into fire. th^ shellsi tl^e stomach. the people. meat. the minutes.^ and head be' must first boiUor into thirty minutes. and stringy. then are Like August. 1 truffle the Put lobster ^ butter. break the PATTIES butter. Put a meat 1 FILLING way.

crah and and meat. enter. STUFFED flour. ^ teaspoon ]aice| yolks of meat if desired. fat. 12 1 obtain To well together. little when cream.and dish. very . and crabs. not flhells a egg. dry the the teaspoon SOFT-SHELL saut^ the slice mixture carefully. may be used. of of milk intestine. yolks add then thickened. and flonr the into 1 lemon enongh remove Put or parsley. This finish into tablespoon one 25. boiler which top. then to 24 1 the minute in the carefully washed it well add until highly seasoned. cook. mustard dried. the it very the to MUSHROOMS of 4 hard-boiled becomes mushrooms. on crabs a this in hot and water. It will the in if oven. mushrooms 1 the it with and and it it the to little A fat may with egg them. and tablespoon letting be Mix crumbs. 1 4 hard-boiled breaking care. and crabs shells. cream lemon and meat. over cup mashed the 1 brown. 1 a teaspoon into Put chopped but fine. fill them with at two add the shell a a preferred. them the sprinkle on frying-pan them dredge Have both with the remove with salt sides.so time but take mashed the as eggs. deviled Fill the crabs. the chopped salt. % slowly the gills. when a done little lemon parsley and amount generous a add sand-bag chopped place juice. add one or cream. is in may close Smooth bread white immerse egging teaspoon before brown. including whole with Deviled and. pieces of butter few a the of run hot browned frying-pan. Wash milk. until rubbed need Have that it is they After possible.FISH DEVILED CRABS milk| 1^ tablespoon 28. eggs. should slice one of tablespoon Stir be not of flour. into placed crab Meat of 6 meat. of as onion. Roll of bntter in the them Strain fine. edges meat butter. and (stomach). very onion smooth until the seasoning. CRABS lift up them quantity same paprica. }i teaspoon cayenne. be to the cold. To dice yolks. of the and topf a then thickened. tablespoon the case cup one baste color top of the on Beat the are smooth crab top. use 9 tablespoon flour. one it add omitted. the same flonr. salt. been mixture. the over Put crumbs. let stand a have the it 12 dash papricaor teaspoon shells. and with CRABS juice. pepper. saut^ butter and in of as tablespoon 1 dash or of the butter. a which in frying shell. pressing on of none frying-basket. shells rounding this over scalded stir together. crabs. cayenne. boiled cream chopped tablespoon of 1 cup 31 the them flap. WITH cut or saucepan it. crabs. and well. one with sprinkle They crabs. as yolksi the seasoning. holding are double All to batter. soft. and in butter. and butter.

with sprinkle butter. as in for SHRIMPS OF CROUSTADE 29. mustard. the slowly cheese. ^ milky 14 teaspoon or butter. the same Serve easily prepared. in which over 26. thickened. season. be broiled also may in them fionr. j4 cup cup fct. Ji tea^oon }i teaspoon place meited the few a toast substituted be 28. mfty add for simmer pieces of buttered over and stock. when when butter. not add then the then wine but cook. }4 dozen and minutes. salt. Masrh red milk. tablespoon Parmesan grated tablespoons 2 tablespoon 1 teaspoon floui dash pepper. and first are given. for three oven halibut 1 quart tablespoons 2 nutmeg. J4 they boxes. of cayenne. flour and mustard. Make of bottom it is scalded boiler. minutcF. boiled of stock. CRABS crab meat white tablespoons 2 of way hot in when dipped OYSTER-CRABS carefully are quarters cup cheese. when double lobster croustadee filling and of rice. salt. the stew over a just before in meat for dish^ and a tne sauce lobster. BOOK fried. into Put smooth. 1 crabs. dip ^hem minute one of lemon. cup turn Place of sherry. (6 crabs). of tablespoon one saucepan a into rub them the butter. with crab add brown. paper immersed fire. After COOK cream LAURENT ST. flour. X dessertspoon lemon. slices the and of mixture add lemon one and them. 1 wine. and add piece hot very on or a the circles..ANGLO-CHINESE THE 32 Soft-shell in milky then covered They with crabs d' hotel maltre method first may also be with fine bread-crambs. yolks fine. milk into etc. them Serve served be may fat. pepper. Parmesan Boiled parsley. tablespoon 1 hard. is by the they or hot in then roll milk. 1 for perfectly salt aud pepper. the the mixture cheese. 1 done covered them cooking dried. in or and washed for fry them and 27. and hard-boiled the serve CRAB butter. with napkin slow a they case and preferable The saace. and cream^ and grated in set the meat this spread . stir in serving a deep dish a the few crab thin stir in meat. and the Put of egg. substitute This is a potted shrimp good luncheon . in in fontage on hot a in or cnpsy shells. bit small napkin a crab the the stir until in square^i cut each on add of garnished meat STEW of yolks 4 boiled eggs flonr.

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Fn-iK-li Clio]).Rolled Rib with tile Roast Beef. 3. Houeii and Rolled Clioi). . of Hcof I'lincy Carrol. liiiKlisliMutton Kinds of MfTTON Ciiin-s.rl run into witli j-aniislied skewer tlie side to Roasted I'otntoi-s witli liold slioi-s it of in "ai Turnip to^i'thiT. I. S2iAttiif-PtrB'2i"fc""""ta^ffl1(-"fti Thri":k 1. (larnish. Chop.

away. water it will coals the to pieces and the the where placed close short a where where boiling. and cooking roast and larded. first be at proceed hot should ones. expensive then makes so fact nutritious more will very be must are meats be and meat. for time pound. as on of they Place then salt out a Jof-v^ placed white the meats D"p'cc CookiniT the hot the it in put the water. Time the the holds only. not improved are the and by can boiled. ROAST spit before whole. Dry the of most tlie as A fiber employed. ^f them cooking in it. kitchens as is oven Dredge rib a for then Dry therefore is with to rare. DIRECTIONS touch the the of tablespoons until of the the meat oven. slowly. for boiling bered* remem- and subjected formed. drippings. then at meats Dark thoroughly the time.'use TO be baked pan }i teaspoon raw meat. the necessary rolled time. called be bright-red pepper. out 2. the are juices. Do into 15 or lower the 20 in pan also minutes. on must meat red. but the Deef should meat to turn it. the Place method meats. before for by meat first to which after The covered broiling. for has and have raise it of for and little above flour. bamboo or pound. M'^iU of . Put to best the roasting come a a with sides. minutes a high a rule same few for where underdone being it with draw or once served by wiping pepper cooking. wet a juices. the until for cooking roast beef To after the meat egg the meat crumbs. the 2 or temperature the of bottom a the of corner let them not baking roasting. be but for held better should meats Clean only. this should meat crust cooking must oven simmer cooked. is well be roast 10 or but seared. with streaked fork rare 12 to generally a be Hour. not BEEF 8 )^ teaspoon very "hut*ofi^ two minutes will and top and draw it in which rack do couking. them put unless is meat on is meat as it makes to be outlet an sticks. or cloth. of tough made be cooking slow the of Many down breaks cooking Whatever lender.Chapter III MEATS GENERAL 1. to fire the juices. per unquestionably equipped fat. be it more be cuts. method In to heat for should lieat for order of degree Tough 8alt and covered at Do with pierce not if juices. in shut the is cooking acceptable as lowered. and oven not minutes 10 per are drafts do spoons. first. farther C"okinK dried. while practised. browned. the pan. Place color. with a few. slow Long. be baking.

of of a a weighing for bouquet clover". the in hot too will be an is cooked the oven much will rest directed as be of hard. uniform a will be center and it will Put ogg)9y 30 the them into then smooth. very pan. six twenty-five cut cut or another five hours. into cup salt of cup Dredge vegetables over the cooked under slowly very of the side of the side upper after it is 1h" should round braised. Mix them top of the upjjer flour. vegetables place brown in 3 on round. of each cup cover the five twenty or to of herb?. pan. turnip. teaspoon containing pan batter the Let all of inch an tasteless. meat. Place }i teaspoon heat bed the On carrot.ANOLO-CHINESE THE 34 cook and slowly until done. the place it around and Beat Stir little of incli one of salt. all and reserving a half half one piece of beef pounds. cooked. overdone. long. bowl. and cut across horizontally. soup or under. y bay-leaf. to the and*cook baking pan. of cups a the the in deep up until the drippings Bake pan. if the appearance for reserved the in water put pot. ornamental and good holding skewer fancy a ribs. the dice. 4. doubled and frequently. % cup it closely of slowlj forfoar . a the turn beef. it makes steam. the Cut inch an If cooked through. make BEEF OF pound. reduce add the or half one under aide of the hot oven to cups of stock or water. 3. spread the of salt oven. of the two or outside PUDDING mix and flour. and too COOK of the remove cut cords and or piece of di?h the on the cut like into cut carrot cylinder^ a should be at This shape. the lemon standn ribs. baste prevents browning. Take The should It piece. 40 to into of flour cups stir is mixture from 2 and while of quarter oue color red raw. onion" spread and together meat. Ten i^ round browned a good in order d la cooked twelve to minutes mode. then it into a in add % two be only pudding in square^. rolled a when shape. the the with Then consisting of parsley. milk. roast minutes. YORKSHIRE 3 have roast iKjef. add two pepperoorns.. the securely into tie it. ribs not arc broken Serve it For the head of piece standing slice beef be may the on roast. celery. If the beef seared meat. per roasting to ROUND 6 pork. or BRAISED BEEF Pot RotLst) (or one from cut be The it tender.aud through run with slices in line roll bones. with for from minutt"s. a They A BOOK do not has roast off and cut better a the as pan.

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drained). depend or fancy around dish will meat into vegetables on the will tance BOOK water. scallop. is in the Add "should sherry the are enough itboiU. (which not lay the iq always Spread to cream. from is taken not care end pan dice. in make mushrooms the strained longer. the of gravy stock the over of teaspoon of butter the mushrooms of kitchen the each Lard fine lardoons. on minutes. instead The length. skin sinewy in minntes fillet is the Tiie Therefore good a oo boreeradiah shapes FILLET 7. of teaspoon flour. ends tomatoes of . with perforated frequently. ^ fillet from that tenderloin a meat. and under. tbe fat from good shape. measure. taking the thin the whole plentifully. in slow coarse and Ifun-" oven}. hot tenderloin Removei cut. two and gravy. and aoap. Sonp cooked and steak makes the a In meat more can a ts good luncheon Madeira in the or weight let them be be may the on sauce top side up.a sprinkling very When a to half A 8. and off strain enough consistency in of one baste slowly add teaspoon the and tablespoon a pan cup. the of the Stir been cup Bake pan. same browned. fillet Tbe and it place pork cloves. bay-leaf. be or salt. then give slices parsley. 30 dish with cover stock if fine. letting in small a baking OF cotierst the the in for oven add then a half of a for simmer used add can of five minutes. and sauce of each center Pot they until mushrooms fillet rare. a stock. stir until the top. Cat the place them the do. of muscle the with the meat. harden. place serving dish. on should oS skim have make carving little gravy baking liquid used. the sirloin and other Fold side. white enough over bread-crumbs. SCALLOPED slice. meat of the most it into trim surface underside the the make to top. of Spread the the cut for the The hot a be if not will it brown. its juicaa nill be extracted. evenly around straight and across. it will require longer utilized mushrooms Arrange in grease. one of minutes. to cup when it the into of bouquet 30 Remove a pan and pepper. and from thin ia recommend* sauce " Place for flavor. for cooking the thickness of bouquet filled and put of the chopped salt. preferred. turnip and layer of chopped Pour be of ragged.. hot of layers chopped full.pour and crumbs MEAT used. lay the half tho # larding pork. it will used A Bet In cooking (one scallop too made dry. and parsley butter. of raw hour The meat and to moisten until a meat pepper sauce oven moistening for get onion. add done. upper onion. celery. way. Tomato the thirty Time. carrot. tomatoes or it. aaoce oven. as COOK browned. diagonally. it well.86 ANGLO-CHINESE THE been having ie oted water cold put into Any rich brown ed. and of time not in dish is nearly alternate of bits be also may of so that in this dish.and into or BEEF beef.

close and cold any to them and P^PP^r. and tomatoes bits cooked there gravy the cover fill salt. thin with alternate and uniform of acme in Scald few a Dredge articles hand. Lay beet cat rery bread the m beef the Cut little the the center of and croutons. add eold of layer a way. hot a thin and beef. be and used in . the (CHAFING-DISH) slices^ mushroom with gerve Tomato butter. are WARMED-OVER 10. Place Mutton dlah be may have dish. this "this is the alone way. these witn at in 37 Any a for chafing-dish. misiug it the thoroughly become in and off Season catsup. tliem over the in dish veal or let it be heating served with the be may the used fat. pepper. oi small add sauce slices When into browned.MEATS BEEF 9. until cook of Bllces enough and size. stock. flour. flonr^ little a place salt. only kind the being of Worcestershire the meat sauce. sauce done may the over or fish be may made lamp. PIE layers. sauce When with hot. same stew the and tomatoes pepper^ then onion. Then them. peel crumbs. together. and dish. substituted be prepared trim of cup pour farina may to one them and and tablespoon one slowly and catsup dish beforehand. "croutons of top Spread butter. of each and salt a cooked^ teaspoon one over into Put in place Garnish with balls. them dish pie n thin. Worcestershire Add BEEF tablespoon one pan a of tender. and oven.

The can red of the steam cat crust a even an be it is is particularly steak thin a different but done. 18 a meat. and not the counting all through. ten with steak this in minutes puffed the trimmed turn ol'ten as holding thick should little resistance in this be to inches raw. oil mushroom by pounding with sides steak with served and the meat. run may slowly. fat. the of well. take the the on fat slowly. best then and one juices. the farther minutes. and one make will to" a. the beefsteaks way of should fiber first the better a steak vinegar. should in outside the the smoke to of off color broiler used superfluous blade very even for cooking uniform broiler way the off count you inch. but an take touch. in fined con- and Tough tablespoon one the It^s soluble when them over cooked. the hand the eight two to If injure not fat. ten count clock the two the end-piece broiled. the steam are sauces. them of mixture a melted or being this and tough. steak a BROIL TO 2. but Judge ought not done not way. dry and are the that so from elastic is over-cooked steak meat B^arnaise pu"fed and A cooked of browned thick Some commended. according wires meat^ little fat will color. the taking off by striking it with Take which is then 1)^ inches eatable broiler and more fat A offer coals napkin a rare the fire. from 1^ to steak the I^ ness. . and the knife. to it will remove to less ten have be turned a the than the it and do hold it is 14 to red between If experience to a dish must be protect it on be does the of rua Tb" avoided. the and stand then Broiling brush is to vinegar meat maltre BEEFSTEAK. be to taste a the from inches be the which tender more both on When sauces the of It should leaving the dish not hall a eighth one color. escaped. make the heat the broiler on fork a skin close to the to the sear coals to about as into flame outside inches thick. tasteless. A or Place same. broad juices in. be it this is from ten. thick. giving cooks around Allow When a does steak One it also it turn ticks. will it minutes. . enable table. A shape. well steak and thick a altogether an seems steak both on between di"Ferenc6 The DIRECTIONS GENERAL 1. broiler.BOOK COOK ANGLO-CHINESE THE 26 BEEFSTEAK the former may like perfect their should sides it has being rest juices have three and d'hotel made be them of tablespoons hours more before than better fiber is 1 inch Trim other some form. and the as handle. thick- to the should full of juice. eight minutes.and heat be hot fast from Wrap grease cook the hot. lay so slowly. Time: possible. and when piece a two makes under thick. but The butter. then the keep or avoided. coals be to the on as an but meat. smooth very toward good it is not as surface and edge into of smoke all as thick. and inch an marked^ latter.

of lemon. "* / " J^ v * " *" . dredge if the heat Do haa steak with notapread lide."i'M': ^r '. with Fried and the of and garnished salt not possible. uUfk d/f*rMd Iri'titf. g//^^f tHf*\ f"iWf^*").7^ ""v"" ^i*h lot M "%*t**-f #".iH- *-*a in -r zi:uut ret h*t served te ^r X fillet.whl"h and Just hofore n dish.fr^'^'X/fV/f/*^ !/".vi* "'^"iriit i*!**^ d'hvt*^ oil a. " -" .=.a?ea"':rr. subetitote brosd well aa potato-ballsi straws. ^^^t^*/* .BEEFSTKAK small clean fork.-^/"^r."-.3ry Bf'A' the thick^ Umh tirtUs^ a of centre '\ut\"4f% make clearer. OS to the It CHATEAUBEUHD steak so k-lfe Ssttt* li" ie tenderloin iLen miootes. r"/r'.jjLi :i- ic J..^ ^f" ]0OXO?r -rf srvL-:..es may =jt 'fiti*^ 1 . d'hotel a." of ca t. The sending the broiled tiul du pepP^r. with avoided be table. Cbateaabriand Tl^e places aa butter^ all and il'h(il""l s"rv)it|f.. look on m "^?"i .atteri "^/W ae y 1/y it r'.J Qiiii "i ifinai Saratoga or should parsley articles.-x ra^r r^-ri vat ij*-"i' ^aa:*^ """ti*^ r-" t "^^- \ f4 "'-: . puffed.i from cot to 4. should he potat/. f/"ii a Ut^m f .". cat If the should The fresh the on meat slices is a b. t- ** .o* t/ " f"i".*f "*.aie tsrxked of aa a or vlilt 0-. the at stand to maltre bright. same meal the salt Willi meal malire before witii once until melt with spread minutes it at butter mutt Steak.ti sf//^^ /^r '/ .. cr the 2 cot cjitre =L:L"-irr". one it Sprinkle batter. i - ** "Jt-r-"* i . aud few a pierce the tima any pepper.

carefully when cover if possible. hot round A has it sufficiently cooked. X in egg just long enough oven pepper an to the the set yolk. on of the center of flour. 1 on fill the to cook to oven Oyateni which together. of PLANKED STEAK. meat. squeeze rub and at liquor. the Mix into flour. lemon of fillet steak. hot or and even. slowly until overlapping each more neatly form No. dripping. in enough and If oysters. using mushrooms. form remainder the and batter. before a it be skin chopped on it Vill make stock onion mixture the remove with }i this sliced When 1 crumbs pepper. evenly. very once d' hotel maltre dash a BOOK COOK ANGLO-CHINESE THE 40 Staffed (See Planked Veal) Cblcken) oysters them a filling witli or little is in" butter . then meat the or the a them cayenne opening a cup bag. and hot. the steak firmly sew or grill from a until set. smooth a thick. or cutting 8 (See pan least thicken 3 the fill with When the MnBhrooms) almost in. in pour quickly until other on a and lay add 1 of steak it flat on roll the Dice grain a with broth 8. STUFFED water. sort little dust in place tablespoons the lay them and cooked. board a teaspoon tablespoon pepper. egg. No. 1 longer hours. pouring a No. flour. pint a of milk. then arranged to 2 thin Put layer when Then add of the the batter. spread them with each one. to squares teaspoon the in roll of depth : that so onion. Yorkshire a melted. STEAK tie meat. pepper. and across on slow remove Make putting of a cut stock (With 2 thick. and risen Serve little salt dish. the 20 9. to 25 to of the grain. baking pan. and the (cut steak small). twine.baking dish. beef of lb. 10. in into batter. the and salt a sufficient }i of about with it and egg. ^ chopped with 7. A bake in STEAK moisten carrot inch. turning with STUFFED salt. cup turnip inches 2 skewer ^ to and STEAK as juice and And set. tin pudding season bake to of the drop TOAD-IN-THE-HOLE 6. 1 salt. Put hollow of top of white the at serve Place egg. STUFFED- so pour Spread ends meat. 1 in them batter. milk. up 4 ozs. fat fine. an lay the them dripping and 1 inch about parsley. water steak right through either over the well minutes.

or where If cccked ""t. frTing-paa add if the cee Lash Chop with taUetpooa if to b" .'islioesL be net with of be mix slowly to piece iet tLe t!i* beef. IL the onir. batter The meat.^ :.z v:. then tnrcozh. tcp oa to a:"! bat beef. hear bare and piece Jd to last 2 pepper. ar:"d2"bc:L and in ch-i^^tedmeat th^ oselet. Pnt a remore the cniis brown. . of need which in water meat is meat hot be fiat-iron a the ?" S sazce. Pot or hot and and cook like mush. rcocd lbs. pepper into Make of well 41 to for brown a fine slice of onion.e:: a is irTt Lash. of flour. tr. sauce. lecccd a it sciScieritiT corned boc ec"-czh n"tng pc"zcd. BEEF COBXED re^jiired them for then pan. fcrr-ieri has an two mash to crsst not as hash. pUte a place it shape.BHiK^TKAK BEEF n. of the be water until oven impr""Ted trim ti=e. can ccol Then water. Fat f^t h:crs. tmblespccns into pet extber then each Zajer a " ml% te"spcQcs joicx. 3 eggs lixed mediam of spoons aboat brown. have been with the an it the on meat already cooked one the roond few a tbm m directed^ as :c of Ls=r.'.uy better acd rvsx. S staui LOAF te4*rcca cr little a miiiaiea^ "0 ^4 Ib" pu:eii. net Do tbe otvi'C with tLe care critf! pressxxrc lu tbe acd snciftei: to cn^ier riat not HASH frji^-pan a need dish iecisnalljierTed Cabbage with biijsvi deep cr water ccoled When salt. a lixe nl'JL.rporatcd arid heated stock.. cocked of crcznb ecld. to with cr hot a fat. gricder. mix diil. fc=:e pctasoes together half tnm bnt froa it . a it well coTer rerw iz. a bee^ b"ate:u ocicz. timi^ Wcreetster-siL:r" parsler. let simmer it will presicre. too together n::ich aci it make ii iiked. ^4 acd S corned come slow! J allow 30 minates or the will tender be If the in the aside to again set holding above the the with in the Srm fine. thns HASH l#"ef ta^-erprjcti n^":r. serrad tviee pot OWXEDBEEF cc m-ire perk red cexspooos bcilin^pciist: shoold cot. a osed. chop eqoal proportions. and let it bash. b j slowl j it get :r:n. and best :=tc- the to Tegetables eonp it beef 3 be Can smlt chortled 12. of be:ier cuts be Led tablespoon a A ^cier wet shccid corned cold some Is It bnilcti. trswa lz. rcT. th# thej caed cc'. azd set IX Chop of waa water being mere place ecckinz.-i'^ d-'ftis-ct. beated seasoning. pepper. csirg season will as potatoes. p":tat. ^AmXo cf o":4"d.rzMtd or minee. Unless meat adding eood it to (n-st "ae)."i-". p#:ti*oe".j be tc we'i on corer bottom the fh"""i Hash not isgrediecu iLe.

let not brown minced and of cupful the To of cups Do mutton. small a dice into potatoes with sides all so cloth with red a bone of of brown cnt^ toast. too 16. chicken or the of white a need be to and large mince. a on and stock rouz circles veal for pepper. eggi the dry. and do MARROW-BONES spread then in. bits will baking-pan. Put This add dash a makes of of size same the lean Cut) of the with into not hot let and salt become them them very hour. Remove sprinkle toast. water. until add chopped this on hot or stir or muffin-ring. a biscuit-cutter. Put alike. or COOK very hot then marrow for luncheon. place can well HASH dice. also cut together. with it or at serve brown it rouz meat. with and salt Spread them neatly trimmed cutter.42 ANGLO-CHINESE THE of made beef hash. chicken then 1}" incorporated. a be slowly fine. It toast. then milk. pepper. to oven them season poached a Garnish yolk. Serve on of cloth each place serve the long. on BOOK if with toast thick the to may once Got a add season 1}^^ pepper. as in pepper veal is cup a salt To into layer presentable very a cups poached be of it slowly toast. marrow bones the clean. them with luncheon or BROWN small mix size. cnn and be placed boiled on place in parsley. same dredge into meat of center breakfast 15. dough and and inches 3 or piece a paste. Have with cut dish. pepper hot 2 thick in and being without pieces little each the squares with boiled plentifully often into cut tie same butter. each end and to boil bone Or reuioved and scrape a the keep them on the wash for of square marrow-bone with a one spoon . cold and dot and stir brown.

.

and to cover aside. split the bone a allowing the way. sauce put on on a for the chopped centery and . (CROWN chops. with More the oysters of seasoning pan^ gravy be may of made be stuffing may A the in chopped and salt pepper. the saddle in the cut ROLLED butcher as roll the eide^ is jellywith 5. and French larding pork wrapped Baste full a and of b" nine of mutton. celery. Cut lightly make 7. minutes 15 before to the the cutter. pound. shoulder stuffed A duck. and loin. separate turned. juice of 1 lemon.and fried from them the and ROAST) chop each roasting. Serve formed by the top bona OF MUTTON STUFFED blade the the from shoulder. a ornamental an just enough 30 minutes will with to After pressed into to make as in mutton required time. minutes potatoes^in each on slica cooking. trim uniform a securely. white cut Place a hole for the vegetables. fluted rub to capers. it simmer some which turnip in }i inch will be of the and scalloped. a of so allow 9 off tenderloin. oysters. the to it will not the Have thick a the to length. off. while burn basket-like chops. and the (to be in the soup thick Sprinkle smooth. the tail is left is frequently. other saddle. or Place the the butcher with space 1 cup parsley. and sauce) parsley or flavor day. After on large saddle a oven. stamp so minutes 15 Time be can water. meat. the slip the knife then cooked and slices cut top is carved. so the Take over the it and rims it enough white let and add meat the it. legg. Have fancy frill of paper a between them circle. which lies the Serve In the the rib bones then of for loin backward into around with while frequently Saratoga bones. the under currant Have carving BOOK used. and garnished Put the lid of the pot They give soup the next hot caper a dish. same saddle the length is It should on. water the removing the surface resemble to " boiling carrot shape MUTTON draw meat. used. cooked in a minutes to the pound. and fill of made bread-crumbs. enrich and sliced a fowl or a dish. COOK salt. may be meat used with the uaed for slices. Sew 15 from pan. basted bone. omitted with oven baste altogether. LOIN cut under. tablespoons 2 tablespoon 1 butter. carefully remove mixture tie and SHOULDER 6.ANGLO-CHINESE THE 44 well rounded If shape. in roast to the minutes allowing the the up crumbs. parallel to the back the hot rib bones. ^ chopped teaspoon pepper. onion. after the be may is grease the and pound. I teaspoon dozen 1 bone. they or opening. and egg. carefully poured mushrooms. vegetables. little water a Serve frequently. rare. BOILED the pound.

the not and MUTTON inch the do they removed. and parboiled them brown. vegetables. for fire. ^i teaspoon teaspoon carrot about take having seasoning. 1 cup butter. IRISH before tablespoons lettuce simmer tablespoon burn. cook in which of water of tablespoons two SAUCE MUTTON of neck OR mutton LAMB Iamb or pieces into cut inch one sqnare. tablespoon 1 or butter. the add hours. water to stir cover let simmer potatoes two cut in . a Cook. barn. closely. caper CAPER Put of tablespoon and add the a into boiied. tablespoon 1 cupfuls 1 parsley. and stock cups 1 peas. together. more presentable. removing flour. not with season add then salt and add one a cnp strain. stirring frequently.MUTTON string them give will alternately the of effect the on 4" will which bone. cut 2 1 head meat. hoora. The in neck so 2 Then with they or of mutton 3 add do one not onions more water into Farina and for peas. bnt brown. into a hour^ stir one When pour % balls. dish n^ake the When melted. very right. or be can the that care stock the garnishing into the they so boiled. sancepan. was RAGOUT of pounds few tablespoon 8.. 1 bay -leaf. on hot crisp it makes a of leaves a can balls. using let flour. and and RAGOUT cold boiled mutton which mutton in is the bnt into a cut well. frying-pan. occusionally. and into BOILED was teaspoon if saucepan frequently peas^ can pepper. STEW pieces 2% Wiien of lettuce. and cover dice. and of Sprig not care the to and close farina balls. 10 peas mutton. a two 9. 1 salt. OF the a minntes. 3 inches and add Cover some let them enough closely Put square. is the to accompaniment the In break seasoning see edge. COLD 10. meat the sliced.1 clove. the aroond lettuce. )^ carrot. of capers. except with the good a OF salt. ^ to taste serve. browned pieces. Serve with eance. water stock. pepper. Cut Then ingredients. the water or all when onion and nntil 20 the let from 2 onion. Put brown. add cut bouquet. and Add pepper. are minutes. IK butter. conceal ekewersy the protrude bone each at and This end. if necessary. water. IH bettor mnttou heaping one for flonr. farina slowly or and place of other ready dish. to Lay head one presentable of dish. or into butter the the add Then will it closely. all Put in herbs simmer teaspoon saucepan 1 melted browned. the Cover minutes 1 onion squares.

butter* vegetable. in order that meanwhile. may served the around or socle too the juices the long are juices. the and If and the coals. IN to or the of salt veal pan CASES pork. breast and BROILED OR piquante tomato. quite be A suitable Worcestershire of teaspoon salt. chops. minutes. form up neatly cooked into a and remove the . Broil as count you the the done a hot take sprinkle dish in the in potato pressed bones them into improve their Saratoga. French called are chops little a be bones all of bare. as dry. the meat the Tbe improvement. puffy. straws. and same Spinach chops. gravy potatoes broken. A more. used. string-beans. inflation peas. wrapped the chop into the and cut circle. the Serve pepper. be may be or slanting. fire. by in as properly broil to circle. and frequently turning separately. and Paper fancy -fried potatoes or mashed or rested the against ends of the appearance. of 13. turning method same hard over a hot under or little resistance 10 8 to Green snch a be the in. and over slowly. of front and serving. a fat the trimmed o thin. but 11. an mast be not hour one The used. 20 12. the center is is caused minutes balls.and two. sauce end pieces fastened thick. they are the thinner. slowly Time. pepper. thick. lay in saute of onion until half chopped . using the ten will chops It will chops offers meat shut the lamb and PAPER slices some seasoned chops. add a when let them tablespoon tried out. and of carrot. even Whichever kind of cut are should scraped bones the when chops used. placed it. slices few a very soft. a The into let cook sauce. Loin in or cooked. or leaving tliem around the of should chops round. clear a trim away. be roust should thick. Put inch one and pepper small any circle. not GRILLED MUTTON OF salt mutton. BREAST breast of the some of fat. thoroughly liberally with for pieces convenient into Grill be may sprinkling with be may off pared making skewer. and inches 1^ cut the or CHOPS MUTTON be and chops. from steam often as If cooked first at tire confined chops salt and little a seared broiler broiling it is done. Divide form is \^ater and cover pepper. sauce much too so BOOK COOK ANGLO-CHINESE THE 4e chops breast They lengths. of the are When overlapping. or pointing hones chops which steak. are size uniform and shape. When them Dress on the on frills the chops placed on dish. About " over salt and other. CHOPS frying-pan trimmed etc.

. 2 is meat fore the serve in the frequently. serve with in few a inch 1 cut them separating chops. good. the burning be and add if convenient. minutes and green When cnrving very good shoulder one be a lemon. very with Put completely dish. chicken. with serve shoulder the the on under LAMB. 4 together With SPRING when thoroughly be the time. a meat. when used be It is divided latter. they as the hot very little a paper turned chops 14. 15. minced containing parsley. of stock. FRICASSEE of ozs. S 1 os. a lay the place them juices of the all the LA ^parsley. flour the flour. blade as follows: so one equally allow it mint Press before that in removed. % teaspoon French six Hive in cook witli 3 tablespoons moisten A of butter tablespoon 1 hold CHOPS be of spoon a sauce. 1 blade of of flour. chopped mashroomsi of to as dish same and paper. cut together the on Heavy and another on and pepper put and stock ham. let of 1 chops two without between the opened minutes. OF 1 small onion. it in should tablespoons and pharp well edges months 2 whole Roast a bone. and quarter. or water. A hot a teaspoon the in chopped a It must dried. pint of boiling stock coarsely-chopped.2 tablespoons 1 tablespoon dash pepper. A around the cut of butter. well-buttered a sauce.' and it is care should frequently. squares. but the baste have lamb. Spring be also done add hot salt. be much too fresh. and well the press olive an when add then teaspoon mix thick. being not with oven into 16. than asparagus may let stand of either pound. to spoon buttered a a in heart-shape. of capers at pan. and this over. to split the chops knife and broil for 8 or made place the have bones to table the butter butter. is best lamb without flre sauce. gether. and must and hind 15 former and aweet sauce.MUTTON the when floe. together. not fore cut dressing bone. salt and 2 bay^lesTes. and one breast cloves. pepper. chop Fold enclose Chops They frying-pan. at the in the can the are the MAINTENON minutes. paper is cooked Teal trnffles on sauce the on onion 47 the juice of pieces to- serving. 1 cracked. lift and old. salt. of aside set mixture mushroom the cool. spread the less expensive are 18 to the quarters. easily used. Put writing good. }i teaspoon minute to the little water a into tips for vegetable. and paper. and Lay the chop. well It 2 tablespoons melt 6 peppercorns. so mixture of cop taste. for oven broiled 10 in the are mushrooms. papers. the pepper. of mace. chops of cnp little a salt edges serve a oiled chop enclosed paper. and or plait the well-greased moderate. or peas using it may the to served LAMB but cooked. or the on minutes.

water. very BOOK cloveB. add longer. and meat. and batter the Heat sqnares. smoothly gradually into sliced^ salt pepper. cook stock quantity arrange as boiling 20 liquor 3 or otherwise. cover. meat season the inside the ^ salt serving. capers a pint ^ liquor. of mashed to it the contents for boil cooked. pour the mace. sufficiently 1 with the Bring the or and hoar small of the of the 2 ready. When potato. "altspoon an ANGLO-CHINESE THE to all the in the is meat a sauce^ border add . meat. and point. COOK cut onion gently flour thickened the stirring hoar.is the Trim "tew of and simmer the it time. a for and water before a ^ gently very boiling pieces in peppercorns. add pour until simmer of naiz stirring stewpan. in put pan. then the may meat be or cold preferred. Now for about 2-inch bay-leaves. over the minutes of from the stewpan to minutes. and occasionfilly.

and frequently used FILLET the Lay is If it h'^s hard. Strain leg and the the oommandfl and (ricandean is OF deep. chopped tie it into also may also fill the and marjoram. and the the brown. the pink and be nourishment flavor. 3. thick layer a honr. per blade the slices Press over the be fillet. bonqaet minutes from destroys inches l}i inches last half with 4 pan pan it As cut Add ia taken It veal.and and pepper the the to The substitute a should leg. minced if and roast the veal cut from stuffing made a salt pork. in a price. to the the meat is it usually salt a Cover ponnd. it tie top. may npper cut. bone filled with space salt. It 6 to and the baste of 4 pound. The of TOQnd larded stock. it in round hot very cooked. chopped mushrooms. FRICANDEAU 4.' 20 little a for leg. having as very from cut minutes 20 to it may so cooking. pan. and freqneutly. baking a VEAL tiie fillet. same as the the of salt and the up fillet knuckle. cover of It should Place to of cut side one water Remove gravy choice the is highest braised. less acceptably. be OF VEAL space with the sweet in gravy good of made shape. but before hour pan to with serve the STUFFED 25 minutes to Have bread pepper. heat. desired. It it must It made be can inches fillet is cut good into Only thick. it requires chicken. thyme. and 18 dried.49 VEAL VEAL flefih of vea] The bine tinge and Like lamb. press stuffing an lemon be top the crumbs. larding pork Remove also. and opening. so the that and of sliced of herbs. . VEAL of slices of few a be salads OF be can for 15 minutes. fillet before herbs. turnip. and chopped enough and let cook the carrot. it in onion and moderate from the the pan be fill the allowing for the to serve on a 20 it. and SHOULDER removed. allow meat. kinds croquettes good fillet shape. pork. the lower then of cooked. Sew juice. bones yoaug. The has firm. cap of closely baste brown. it is DIRECTIONS GENERAL 1. used be less contains should flabby. not it id done. egg. and part upper thoroughly and a is unwholesome. the thoroughly Veal ROAST from one oven from water other than into too perfectly fresh seasoning. oven. more killed been while 2. crumbSj salt with must removed stuffing made chopped from pork be may Place frequently pound. The highly fleaaoned. of half a from Thicken pork.

rolled pot forward not into where with sticky. suet Mix quickly the and cake. amount BAKING soft. or with or salt of diluting water. on generous a sufficient is dished stew place make If the pork them omitting or. 2 scant SUET flour. quite it into cut and baking boiling water. of be to and placed in the length ready Drop squares. are cook to Bearnaise shape. or cutlets season and a a and with used. put them tender. moisten and in egg dip Cook tried out. and are sistency. in cutlets saute whole catlet the with BOOK CUTLETS VEAL 5. into or enough to being dough the the pot. but thickness. roll. or ueedi POWDER well in. )4 teaspoon cold cup water. and . it into cut or pepper. dough be must inch dongh the may salt . and the a strips of pork with place them separate WITH flour. the make to them dumplings the slices aides. as soon is better the to powder. one faU. Cook the roll it The for The water. sauce. then pieces. The sent around pot It into When of water. is in either cook kind of until the DUMPLINGS Mix the Have milk. dish same time. chicken. cook WITH DUMPLINGS 1 chopped cup suet. pan. from batter the make must not they must be It stir in a be just take the consistent allowed served will quickly into spoon dough etew milk. dumplings from taken or. a in grease browned. stew. con- butter. cups 1 salt. plenty baking they will fall. on or the the balls Put a knife it on boiling dumpling if it will stir in a atew in will preferred. }i teaspoon 2 cups the it. be must salt. heat board. is one not The put in. 2 teaspoons flour.ANGLO-CHINESE THE 60 dredge flour. they in jnioe . then the preferred. When quickly. of the bottom the or both on size and bread after frying-pan a tomato with cover browned with top a to or pieces of uniform and in well until them with serve a it in the drippings. adding by after put the little flour flour the is dish Cut boiling and water There should the stew the stew. crumbs POT-PIE dumplings^ dumplings order them remove the cook ready a place into jiquid enough If suet it boils until little lemon stock PLAIN beef or cook be with and A e. lightly must stew one dumpling to hour. and to not table. as veal. have on salt and been dish hot a lemon juice. salt. la gravy of gravy. together lightly the flour. the on pot with powder if gravj right to pepper. then soft. and stop boUing draw and for be a place it moment. Leave COOK to stop immediately minutes ten to them. I cup together. and after simmering after the salt.

.

ANGLO-CHlNEgE

THE

62

let it

smoked

Boil
be

may

it

fresh

a

added

to

carefully,and

it is to

white

piquante

it into

sauce.

garnish

with

Spinach

is

circle, the

slices

into

pressing
of

center

with

bowl

pickle

and

eggs,

the

Tartare

slices of

bunch

a

cold

or

in

a

bottom

of the

enough

for the

in

over

it

a

with

it

a

in the

seasoned

hot

slices

in

Garnish

form

a

of

it

with

Serve

a

with

spinach

Turn

spinach.

against it.

or

the

center.

make

or

thick

}i inch

cut

tongue

by
the

on

piquante

mold

before

leaves.

lettuce

and

Serve

in

with

TONGUE

tliem

Lay

together

Sprinkle

mold.

easily, but

like

look

to

be

a

Have

putting in the tom[ue.
fit in

to

tongue

JELUED

brick-shaped

or

square

blossoms

Place

pieces overlapping.

circle, the

sauce.

slices.

into

TONGUE
a

of nasturtium

Bearnaise

tongue

place them

it

tongue.

Arrange

sauce

and

COLD

tongue

4.
Cut

which

sauce.

thick

center

boiled

gherkins;

lay the slices around

3.

Lay

and

pour

If

skin.

in

serve

or

with

serve

the

water

pickle;

heated.
the

pour

well'chopped

disli,and

a

well

until

to

w^ater, trim

the

TONGUE

slices of

Lay

sauce.

overlapping,

a

SLICED

in

tender.

vegetables

soup

hot,

served

sliced

good vegetable

a

remain

slices of hard-boiled

capers,

or

piquante

a

let them

it, and

into

If

until

or

remove

the

in

again

cold.
and

parsley

HOT

2.
Make

until

there

boiled

When
it

few

A

putting it

Before

shape.

good

houra,

l}i hours.

water

^ater, and

it in cold

Put

for four

simmer

if convenient.

water

let it remain

and

sauce,

salted

night.

over

cold, replace the skewer, put

boiled, and

was

the

skewer

used

be

in

tongue

it

soak

Then

boiliug point.

the

to

come

is used,

tongue

TONGUE

BEEF'S

1.
a

ETC.

HEART,

TONGUE,

If

BOOK

COOK

in

held

a

solid

few

place.

in

capers

mold

the

piece, and
the

only

large

Fill

with

aspic

few

rashers

jelly.
5.
calf

A

baoon,

salt

and

Wash
then
of

and
form

Baste

dredge
the

'ChirniBh

basis
with

in several

with
of the

fried

about

Fill

flour.
brown

bacon.

let

the

The
gravy.

inside

^our

gravy

Make

it remain

bake

it, and
a"

Forcemeats),

a

of

(See Gravies).

waters,

}4

BAKED

(see
gravy

round

paper

well, and

well

forcemeat

dry thoroughly.

buttered

or

2 hours.

and

heart

HEART,

fat, brown

pepper,

the

drain,

oiled

veal

heart,

a

CALF'S

in

with

in

a

before
the
this

in cold

tin
hot

forcemeat,

moderate

serving
may

and

be

oven

used

tie

hoar,
piece

a

for about
the

remove

pour

1

water

to

round

paper

enrich
the

or

dish.

calfs

A

tarnipi

he"d.

stock, }(

parsley,

the

cold

herbs,

tl4 hours,

according

sixe.

in

then

tie

hour, and

several

waters,

loosely

in

when

served

be

with

the

oven,

being

and

the

various

parU

and

head

removed,
and

tap",

and

}4
it

until

of

pint

boils, simmer

lemon-Juice,

and

and

lemon,

brush
the

serve

served

occasionally

CALF'S

7.
Calfs

sauce

BRAINS

brains, ^i

finely-chopped parsley,
of

vinegar, salt and
Prepare

cook

them

the

parsley, lemon-juice,
hot,

small

the

bntter,
flour.

lb.

1}^

of
oss.

white
of

brains
slices.

and

milk
Stir

cooking.
brains,

(if not

slices

boiled

butter

of

ham

parsley,
and

egged

and

tongue
or

is

bacon

dish.

D'HOTEL

SAUCE

(see Sauces),

sauce

lemon-juice,

1 small

1

onion,

of

teaspoon
1

tablespoon

directed

as

the

Have
Put

season.

in

.in the

ready

sauce

the

preceding

slices

in

of

a

recipe, and

stew-pan,

brain, and,

add
when

serve.

KIDNEY

8.
1

this

MAITRE

of

teaspoon

thick

cut

thoroughly

with
of

piece

to

is

dish

before

in the

pour

ar^

pepper.

and

into

1

hoi

a

in

strong

the

melt

prepared

glase), garnish

WITH

pint

a

on

with
crumbs

serve,

head

it has

bones

the

then

the
the

head

A

to

may

minutes

bound
bread

minutes,

add

accompaniment

an

ready

which

in

tureen.

a

is

}("

easily carved,

more

when

with

wanted,

when

for 20

be

it must

for 5

the

Place

in

distributed

h"ad

pot

with

over

as

tape

cook

It is

sprinkled

minutes,

10

seasoning.

crumbed,

bread

and

time.

baking;

the

the

for

the

the

head

appearance
baked

to

about

for

The

sauce.

and

crumbs,

head

the

better

a

evenly

before

with

for the

use

presents

the

from

liquor

and

more

flour

boll

until

water

2

Wash

time.

same

the

from

simmer

salt and

in

add

well, then

and

the

at

it to the

return

manner,

ialt"

during

before

the

P^^^

finely-chopped

of

boil, skim

tongue

bread

under

parts

add

stewpan,

a

it

rolled,

}( hour

About

serving.
in

bare

the

usual

the

to

muslin,

basted

are

the

remain

of

brown

frequently

the

them

but

and

egg

the

coarsely

cool, chop

in

bring

Boil

piece

a

flour, X

of

oss.

dessertspoon

I

peppercorns,

let

plainly- boiled,

coated

been

head

water,

vegetablesy

brains

batter, 1^

1*

bay-leaf),

(parsleyj thyme,

of

oz.

sniftU'

1

fi carrots,

oir

crumbs.

prepared

to

1)^

the

blanch

onions, 1

2

or

leinon-juice,

bread

with

cover

1

:

bonqnet-garni

saoctf

milk,

and

Prepare

BOILED

HEAD,
stock

a

the

browned

1 egg,

sancepan,

Tor

For
of

pint

CALF'S

celery,

t^alt.

peppercorns,
of

of

strips

2

$.

tt

HEAD

OALTS

kidney,

oz

of

flour,

1
1

pint

STEWED

of

water,

flnely*"hopped

1

ox.

small

of beef

onion,

dripping,
salt

and

1 os.

pepper,

of

the

Cnt
Make

core.

with

a

kidney
Bides,
of

the

in

the

and

at

iimmer

add

it

minaies

kidney

it

When

over.

of

fry the

onion.

water,

or

neatly
intended

breakfast

baoon^ poached

and

lb.

parsley,

1

of

the

kidney
the

Make
of

slices of

kidney

20

minutes,

in

and

the

over

pour

about

them

2

of

dish,

Serve

in

put

the

suited

Drain

the

off

for

cook

few

a

stir until

and

teaspoon
the

tripe

simmer

water,

and

put

is

in

a

onion

heated,

and

not

brown.

a

half

lbs.

2

water,

1

tablespoon

Cut
cold

milk,

dressed

of

the

water,
water

of

bring
and

to

ol

toma-

rolls ol fried

finely-chopped

on

of

flour, }i

butter

butter

2

for

Cook

about

covered.

add

rows;

the

in

the

plate, dip

a

in

the

remove

saut^-pan

neatly

the

then
3

the

8aut6*pan,
minutes.

30 to 35

of

slowly
dash

salt, a
the

boiled

clean,

like

to

jelly.
Pat

use.

of

tablespoon

add

of

cnp

a

until

ready

until

add

thoroughly

hours,

4

or

Then

one

it

scrape

hot

TRIPE

flour,and

cup

one

a

of pepper,

of

Stir

tripe.

milk,

and

^

until

2

ONIONS

AND

of salt

3-inch

boiling
up,

put

squares;

point, and
put

in

the

and

them

strain.

of

}i pint

large onions,

flour, 1 teaspoon

salt, boil

a

bread.

the

possible.

teaspoon

add

tripe,

tripe into

within

immediately.

serve

11.

strain

cuolied

small

the

in

gently

tripe aside

do

juice;

small

together

to

for

the

then

the

TRIPE

when

Add

served

thick, and

keeping

as

saucepan;
but

minutes,

for

cock

and

tablespoon

1

kidney

hours,

and

smooth.

of

several

water,

of butter

tablespoon

for

tripe

be

inch

mix

and

hot

as

smoothly

flour.

an

of cayenne

10.
Boak

of

the

arrange

kidney.

may

teaspoon

pepper

times,

3

pinch

and

1

fry them

and

or

H

saut6-pan,

teaspoon

a

lemoB-juice, parsley

butter,

salt, cayenne,

a

mixture,

hot

very

a

in

hot

H

the

turning

ready

Have

batter

pint

1

Arrange

sauce,

fried

or

floar

stewpMB,

of

both

on

closely, and

the

with

of

FRIED

of

ozs.

slices

into

salt, and

teaspoon

2

lemon-juice,

of

teaspoon

Cut
eore.

kidney,

ox

toasted

ued

tender.

addition

by the

either

of

kidney

garnished

KIDNEY,

A.
1

varied

sippets

or

eggs,

season

slicea

fat, add

and

of the

floor

of

i

the

cover

batter

perfectly

the

dish

the

be

it may

dish,

luncheon

for

potato,

kidney

hot

a

is

the

away

contents

o

brow

until

pepper,

the

the

to

til the

on

Drain

Knead

portions

an

fat

little salt and

a

hoar.

1

or

mashed

For

toea.

time

dip

papper,

the

remove

tableap

a

of
hot

the

and

thick,

season

teaspoon

a

in

small

in

J^ of
fry them

for

longer,

sliceiS of

border

tame

slowly

very

togeiher,
20

the

atewpan,

a

and

mixture,

inch

^

aboat

in

hot

salt, and

of

boiling stock

nearly

elices

dripping

teaspoon

a

into

kidney

BOOK

COOK

ANGLO-CHINESE

THE

M

milk,

H

pint of

pepper.

into

a

stewpan,

Heplace

the

with

cover

tripe, add

thinly-sliced onions, and

the

simmer

3 hoars.

lor

little

a

milky

minutes.

before

miiint"B

20

and

Season

the

it into

pour

lb.

heaped
and

cold

of

the

fry the

pan,

onion

and

minutes,

parsley,

and

hot

as

serve

and

tender

vinegar,

bouquet-garni
onion,

sliced,

large onion

1

1

vinegar, salt

of

dessertspoon

1

1

thick

of

tablespoon
the

and

thoroughly,
in

put

atewpan,

Replace
hours.

and

sheep's paunoh

pint

of

of

teaspoon
the

gravy,

Soak

with

add

to

the

heart

pepper,

paunch,

juice of

it

cold

it the

nutmeg,
up

and

dry

simmer

hot

the

Garnisli

then

stir until
for

with

add
ing.
boil-

2^

the

season

of

of the

out

gently

dish,

the

pieces

browned,
and

pepper,
and

divide

them

well

to

sauce,

of

croutons

dice.

into

carrot, cut

HAGGIS

of

lb.

1

Spanish

finely-chopped

onions,

tieef

tablespoons

2

finely-grated, l}i pints

nutmeg

for several

water,
and

boil

in

opening,

in salt and

several

of

suet,
of

good

and

houi-s, and

all

hulf

at

care

the
the

}4

a

ealt, 1

stoch

or

Turn

that

the

these

of

the

it inside

turn

pluck,

end

liver, chop

together, add

stock.

taking

the

then

water,

Wash

waters.

1}4

lights. Chop

lemon-juice
the

hours

it for

lights finely, mix

and

sew

"

thoroughly

heart

pluck,

and

until

and

a

SCOTCH

mace,

a

sliced

1

long, and

Take

butter.

them.

turnip

water,

or

1 lemon.

paunch

the

wash

and

liver

}4

pepper,

on

over

of

stewpan,

a

closely,

tail

finely-chopped

2

oatmeal,

salt

mace,

strain

in

flour, fry

cover

of

14.

A

in the

and

1 blade

inches

1^

brown

tail,

of cooked

groups

or

few

a

pepper.

hot

cloves,

pieces

the

lemon-juice,

bread,

salt and

onion

pieces of

Arrange

the

fried

the

prepared

fire fo**

the

pint of stock

1

2 cloves*

bnttcr

the

stock, bouquet-garni,

flour,

pieces about

it into

sliced

of

oz.

bay-leaf),

fry them

the

frying-

a

STEWED

OX-TAIU

thyme,

Make

add

over

in

the

possible.

lemon-jaice,

half.

in

parts

Toss

pepper.

batter

then

lightly- browned,

butter, 1^

tail, cut

the

Heat

square.

and

salt

as

of

oz.

(parsley,

Wash

out,

for 15

simmer

boiling, and

butter,

of

ocs.

2 inches

pieces

until

ox-'ail, 2

1

add

2

tripe,

13.

3

with

amoothly

LTONNAISE

finely-chopped

tripe into

tripe, parsley,

the

mixed

flour

pepper.
Cat

toil

the

etir until

etewpan*

TRIPE

boiled

of

teaspoon

hara

serving

serve.

12.

1

59

LYONNAIBE

TRIPE

J^

cover

of

an

remainder

the
hour
and

oatmeal, onions, salt,
ingredients

sufficient

space

into

the

is left for the

oatmeal

to

Bwell

Put

the

haggis

the

first

hour

to

it

As

escape.
small

a

those

pannch

the

neither

a

with

soup,

wine.

a

2

add

tablespoon

nor

Iambus

poesibility

a

for

gently

cook

is

gravy

a

to

with

pluck

baratini^.

;

allow

daring
the

be

air

Whea

haggis.

a

may

its

hoars

3

needle,

served

and

paunch

of

about

with

substituted

for

8

or

of

adding

When

salt,

ready
of

vinegar.

to

when

and

onions,

pieces

(Flemiah)

CARBONADES

1"

butter;

is

there

pricked

sauce

BOOK

sheep.

the

Fry

and

water,

requiredi

is

nil

occasionally

be

rnlOi

over-f

be

boiling

should

a

dish

of

if

:

into

COOK

ANQLO-CHINESE

THE

66

meat

3

pepper,

serve,

Carrots,

make

inches

4

or

a

plums,

thyme^

with

grapes^

and

square,

cloves,

sauce

fine

chop

brown

quite
3

about

a

or

and

when

and

a

little

arrowroot

dried

raisins

mix

cooked^
wine-glass

cover

of

mixed

may

in

them

be

red

with

addedL

57

BACON

HAM,

BOILED

1.

the

Sprinkle
it with

egg.

and
meat

vegetable
or

of
the

around

bone,

and

and

remove

a

of

paste made

replace it in the

minutes,

pieces
time

the

oven

few

a

dry

from

a

them

brown

slices

of ham.

a

on

may

broiling it,place

4.

Chop
sharp
them
water.

fine

knife,
through
Make

cut

a

or

oven

a

with

dotted

vegetables
Trim

frill

with

brush

the

Soup

paper

ham

the

with

or

dress

a

skewers

a

frying
the

some

them

a

coarse

a

white

on

broiled.

HAM

AND

cold
in

boiled

sauce,

or

a

using

2

hours.

two

it with

cover

with

cut

boiling

sherry,

and

for

few

minutes.

4

or

add

out

water

the

Put
eggs
the

from

fat

and

serve

them

it into

thin

small

a

few

a

at

one

a

Let

pan.

the

around

pieces, and

egg.

1

L'AURORE

6

lengthwise.

strainer.

in

with

eggs

Boil

ham.

3

blacken,

fried

EGGS

quarters

sieve

not

If so,

piece

each

for

tried

the

edges but

the

be

of

done

EGGS

place it

coals
When

pan.

top

AND

salt

hot

over

for

oven

moistened

hours, then

brown.

to

If very

it

for 2

When

pan.

sugar

HAM

thin.

Baste

little

ham

and

skin.

the

its flavor.

moderate

a

the

brown

minutes

broil

into

saucer.

Boiled
after

pork

of salt

I^et

in

set

it simmer

Let

it in

from

BROILED

very

and

above.

as

and

flour

brown

ham

then

sticking.

sugar,

and

pepper.

the

fine

off

white

with

a

HAM

bake

and

drippings

3.

Cut

ham

skin,

with

frequently

it

Baste

the

prepare

off the

it,take

with

ham

draw

improve

bone

BAKED

2.

Soak

of

Ornament

rose.

then

lemon.

parsley and

with

a

left

spot

the

boiling point;

brown

cloves,

ham

the

conceal

of

shape

with

and

be

each

of

center

boiled

and

the

and

whole

may

wash

easily without

remove

of

the

Pierce

crnmba

ham

the

herbs

in the

cut

then

cracker

Thoroughly

to

come

withdrawn

number

Or

it

hours.

pound.

water,

a

in the

stuck

bouquet

a

it

brown.

to

clove

a

pepper,

the

into

Press

let

be

can

in

plentifullywith

top

minutes

few

cool

partly

ham

skewer

several

the

to

LIVER

HAM

for

or

water;

minutes

20

the

if done

skewer,

cold

into

allowing

simmer,

night

over

it

it, put

scrape

the

ham

the

Soak

AND

Lay

tablespoons

8 eggs

or

Remove

the

white

very
the

hard.

yolks

segments

butter, when

melted

With
and
in
add

a

press
warm

two

68

ANGLO-CHINESE

THE

tablespoons

of

flonr

milk.

cups

of

with

salt

just

not

brown.

dish,

enough

crumbsi

and

over.

crisp

wanted
before

all

of

the

Tip
and

the

dry,
fat

is

Lay
the

minute?,
in

fried

a

in

frying
be

to

Cook
the

bacon

better

a

it.

cut

quickly

a

;

%

the

it

blood.

ly.
serve

Dry
It
at

should

once.

the

liver,

it, rub
not

it
be

fat

will

sauce

of

center

the

top

the

eggs.

of

frying

will

hot

a

the

yolk

When

pan.

one

side.

clear,

and

to

run

look

they

inch

or

let

with
cooked

it

the

slices

and

clear^
If

not

remove

BROILED

soak

in

and

until

in

flour

thin

is

but

it

will

should

salt.

enough

for

frying

same

and
add

the

liver
be
be

a

and

liver

brown

over

bacon

out
the

the

for

water

pepper

tried
liver

sauce

The

cooked

little

when

the

cut

boiling

Remove

the

thick.

a

of

dried.
Wlwn

in

and

put

generally

more

butter

flour

Pour

thick

cut

tliem

bacon,

flour.

is

lay

of

not

saucx

Liver

thick,

slices

but

of

7.

Slice

the

the

on

BACON

with

and

done

thick

liver

in

over

hot

a

before

them
thin

spoon
a

so

inch

}4

very

remove

make

around

when

cooked

add
to

ham

it

the

so

segments

the

slices

cover

thoroughly

pan

constantly

thickly

on

AND

slices

pan

crisp,

until

slowly

water

the

hot

a

LIVER

and

dry

place

out.

into

then

bacon

pan.
fat

liver

the

Cut

two

Eeason

sancei

and

Bauce,

the

white

slices

little

the

6w

few

slowly

BACON

the

pan

turn

of

it the

lay

the

Stir

Sprinkle

around

thin,

very

of

little

mold

sauce.

evenly

bacon

them

add

consistent

smooth,

heated.

5.

turn

Then

minutes.

a

a

rounded

white

(ho

with
well

smooth;

arrange

Cut

few

a

when

ham
become

to

a

it

over

then

for

BOOK

pepper.

Make

pour

cook

it

chopped

the

lon^

let

constantly

while

and

Moisten
flre

and

Stir

COOK

enough
and

place

found

much
thin

cut

the

to

and

slowly.

LIVER

hot
broil

dry.

water
5

a

to

When

8

few

minutea

minuter,
done,

to

draw

turning

it

spread

with

out

the

constant*

butter

and

1 in Covercil RanicquiiK .

in sweet muslin drawing these as nnedible into both on pint of hot served adapted Tiarsley and into a well over in shreds be soon needed. can with to removal). add prepared as stringy portions. the teaspoon mix all . veal mushrooms sweet a about the ramequins. "EN EN melted butter the to COOK crumbs. }i tablespoon red tlie very J^ honr. an cup and top of tiie round light. Let the to while. or into casserole. chill let outside. hour an for sweetbreads Set 2 dozen carrot. seal the until or in it CASSEROLE removing vegetables and and cover mushroom water. oven and pan As if tiie cover." CASSEROLE pieces in the the on Melt peeled 8 balls potato put hours. when and wine. to in slices size of the for another oven pairs the changing salt chicken 2. sprigs a sieve and the beef from fat and be selected. broth heated frying balls or transfer chicken or wet a cook. drain. onion. bnt side stand and fat brown this in in of lardoons broth. ^ half mushrooms an of cup cover frying to care letting the tomatoes. longer or tablespoons 4 sweetbreads and butter season. a ''En of salt and teaspoon from ^ individual let cook water. of 1 paprika. add nearly sweetbreads in in stiffen them butter to SPAGHETTI. the the sides for oven for this service. WITH (after discarding vegetables the side taking the add cooked cooking. freed should red slices. hoar EN times of balls. onion cream. fine the thick the on brown cover hour. salt bits. half SWEETBREADS of boiling with be should the more replace season. chopped meat add a of 1 egg Chop beaten grated onion. and tender. add water. of each in the casserole. the wipe each both on let cook tablespoons onions them return 3 or joints and pint hot 1 and cover mushroom peeled 6 remove sherry 2 at the fryitig pan. these well a dish minutes herbs for in add after spoons 4 table- portions. the or saut4 in pieces boiling about l}i eaut^ 6 are and browned paste. the to the 2 water several dozen and larded and when paprika to dish The shape the being 3L cnt of dish be may Put and balls a and BEEF BALLS the fire a pint casserole. s^'^etbreads water.'d. about CASSEROLE. let cook peas. follows. seeds). best (or half the to reduced.2 in thin then grated bread same the Cftsserole" tablespoons 2 pan celery. tlie chicken Separate cloth . butter dozen a caps. may a broth. in with sides. of bottom in should broth the the ten draw Melt simmer let in caps then pork. through pass quantity peppei. above those be green or of oval omitted. then veal moderately a potato add casserole. breads. 8 or salt and settle to the peas them. Steak of the are water. salt and cup cut 1 lb. To butter steak.59 WHAT HOW AND TO CHICKEN 1. The cold casserole. sweet- Saut^ 6 15 minutes. tied in carrot cold the wuth seaioned highly and let simmer little.

service: tablespoons salt teaspoon until each CASSEROLE. 5. spagheltiy water the frying a of the slightly browned are the on or in BOOK into mixtare the ready or tlie into put oven cook they until and paper Have bacon pork. turn meat spaghetti with lift the cheese. then Rathskeller Style. add and veal or take from is needed pigeons smooth is added. the in dish teaspoon a tlie over steak set casserole the more the it and with constantly canned heated. and serve pigeons. turn slowly. in it stir stir the thoroughly a turnips. and oven to in sprinkle at strips or Put in cut on the PIGEONS lardoons pigeon. In the as preferred. oven cooked least from each for dark richf cups the at cut and flour uncovered hot a frequently less lH steak balls also lbs. Select with . very six minutes. doxen a casserole. onion. take dish the hour). bit a onions. of CASSEROLE. OOOK ANGLO-CHINESE THE 2 wash salt pork tablespoons on these pigeons birds. cook the the slice of bacon cover It will broth draw and 1 to keep to a 4 small casserole may be . lay in over For dossen 1 the all. in boiling salted the and with the water. in the also of in whole (it will tender top in the sauce back }4 lb. Rub steak. cauliflower. in the balls." EN tenderloin or stock brown of each with of Parmesan "" sirloin a doz("n the dish. the flowerets tablespoons the carefully and hot pigeons cauliflower of beef tender." tie a as a into casserole. become to cold in rinse and cheese oven fat. and carrots 3 the vegetables inch an service brown until casserole for the turn chopped easily whole first.keeping at casserole. Set }i add sauce steak let cook steak a browned. that hot 45 out mixed in the for steak weighing 5 cook and ODtil it let the low a of snrface to stand iron frequently serve stand carved frying parsley. salt beef balL compact a from divide then together thoroDgbly. and in the breasts Spanish minutes for 15 cook hours in the according pigeons the half stirred into and the 2 back is rooms mush- being cooked. clean 3 or of the until the age covered. melt 2 add boils. young some each around minutes of then hot. cover each in this roll tiie outside. and let about and tender. separate pepper sauce '"EN slices. the When liquid before and of the it into salt. the tablespoons 3 pan kettle roll portions.^tO into balls the until about When tiie beof }i fork and spoon ready and spaghetti in cooked stand let drain Boft on in let cook and meantime minutes. drain H thoroughly and BEEFSTEAK Select let the more it is until lengths about take about half preferred. 3 cups are flour butter the set and bacon. and sauce a return very hot. suet. butter. ing turnhot the in or hot a of qpore being low. cover 4. flne to cup soup casserole. The once. then the on stove or serve or balls. well about while water pan about four broth and become pan the vegetables about hot over is ready Have half small 2 tablespoons flour brown thick. or of add range.. the steak is dish. with in the water a let cook broth nearly tender. Add are add mixed to or into pigeons.

from cut turnip. French Melt }i from the Have cup top ready cutter. add or hour be may surface both and au which water salt thickness. one tablespoons veal add inch ^ about draw 5 or the BEEFSTEAK over cook." fat of soup a and needed. and. of with (fresh hours. the before the in put shaped or hours. each chopped pepper. of Serve CASSEROLE. with steak the on etock of hot nicely onion an in fine two or until in pieces. put in the fine. brown for in cut small very required. boiling After being a water. cloves season a fat pork 4 salt serving. add canned) or a onion. may in and tomatoes broken may Use lbs. round be steaky and 4 of cut tliickened be onion 2 pan. meat. two cook sprinkle sliced peeled and tomatoes let flour. the serving and a in this cook and COLLOPS VEAL C 61 CASSEROLES IN into the serving. the meat. inches Heat square.*' '"EN sprigs of parsley. cnt remove nearly half. of sliced cup POTATOES butter breast. cut around water more the salt and strips. lamb about the OF bacon from are balls and well cnt dried or adapted salt for this from pared in cloth. in about into boiling or pieces. of kitchen flour to and used sides. In browned veal piessedi with 2 let and a whole the liquid Remove frying in each of carrot tablespoon Cover and let cook hour. a pork or tlie fat use) in frying potatoes Turn with the a balls . add salt ve^tables also gentry more broth browned meat the have been the cover add this. and one two vegetables and very be to the about pork CASSEROLE. and cover casserole. and two saut^ veal. thick. thin paste. into put casserole. the on be nmy of oven stock Serve from thus and pieces slices. of the nearly washed a if in "EN quart water. and may into this in . slioee parsley before and left whole rub keep cnbes oven lbs. NECK 8. cold with mixed one meat^nto bouquet. 1"^ dripping cup similar The iron an outside onions. 7. from Put top. casserole green or the steak cut into have pan 2 in moderate cook caps the peeled 3 or frying abont to )eg CASSEROLE. or casserole. when to a with desired. to harden the triangles. 1 cookings The casserole. a cup hour. on blanched the with Season CASSEROLE/' "'EN LAMB 2}^ lbs. (the clear cold meat let cook and cover kettle 1 the pieces for in dredge pepper. the cover dish mushrooms. Pat casserole. few bits of butter pod pepper to water cut half in rice and from the 9. bits of browned tablespoon a also "EN cut or juices. and half add another a . put in also 1}^ dozen pint a half a inches the the if and water of fat from piece a dozen a in butter dish." pieces with The to . taken fwn.COOKING Teal Have ia these from for pieces of lardoons. nicely peeled. }i in batter.

Add the sufficient is finished to serve carefully. with 6 or Melt Byrup cover from the t-mall casserole then let and fried veal of out in cut set 1 fat.manas. the of half mutton. minutes. add add in the meat fat browned. a the the and let boil and minatea. chopped moderate a POTATOES of tlie cover the brown tamix"9y carrots. with the cold . if the potatoes moist each abont oven much too ''EN water butter with set be not and parsley and cocked be may potatoes about with and and be cup them and should ^ thick tlie dish long teas]joon) a potatoes. take salt rejecting the add onion peeled a a little salt. all. an to from the cover the frying potatoes. Let In about when meat if cook and any a the has desired. cut same moderate a 10 about halves. crosswise. squeeze in cook sweet as of in After "'EN in di. uncooked dispose the add cut in until teaspoon well in brown meat pan. seem WITH b. add the casserole. dry. artichokes same size. salt and paste casserole. if there in to cook when hot. smnll onions. a balls 2 hours sugar and about until and meantime onions a beef roast onion in the dozen and remove GOULASCH the boiling water. or into CASSEROLE. for abont the been 2 it the cook and in melted the in the cut potatoes dish. length- halves another in halves. lean. dish the and in little butter a SAUCE When way. a hour. slightly browned. off* the pieces glass bananas. Peel maple the turn liquid in the casserole^ put a the in then heat 40 Jerusalem of service the and in add. more from of iat tablespoons 3 13^ lbs. dish and pan. in lemon. and a dozen casserole. sprinkle with minutes scrape 5 sugar. should there as vegetable. in Batls dish. potatoes. oven. shonM there boiling salted Melt them pour inches 8 eweet with cover from gratiuj{ (about fire to to in BOOK a tablespoon a cnt SWEET about Pare nearly tablespoon fnl with a 10. and hot the COOK ANGLO-CHmiSE THE 62 them to a teaspoon a thin the and the then casserole. a minutes done and CASSEROLE" them over drain layer of 20 When jelly in moderate entree a then and sugar little syrup coarse HUNGARLAN 12.*' brown bits of butter let cook U. Slice be currant ^jnst " wise. inch pint broth and pork. or a and water of half an bananas these boiling juice or the Put cup are cooking tablespoons in turn Serve with steak. or the the and. water.$h layer of potatoes^ a put longer. and after potatoes. brown be threads oven with cook out stir cubes.into of onion. and brisk a let cook closp. beef- fiour mixed Serve to pared hour. from Serve well the water boiling point. and cover cooking over pan pieces of celery 1^ as cover frying or of salt teaspoon a boiling stoek to add the Shake brown whole a fat. 6 or oven. sprinkle potatoes. lengthwise. paprika. dot the cover hot water. over in cook to BANANAS 5 casserole.

with cover bits remove crumbs. may be used 4 eggs. heat RAMEQUINS quart a sand. ekhn. fish. sending or of tablespoon water minutes. into the layer of oysters. of place these oysters by rinsing them baking powder biscuits teast"oon broth salt and milk or parsley. Poar wash of the a to oysters the drain the and and dash a or in sidd the made hot of pepper. and In browned. then crenm. of the in cook If the chicken. dish. carrot. it IN over shell remove set oysters water RAMEQUINS IN OYSTERS cold of cap clieesecloth. alone with then pepper. and the make of the in paper and let feels firm. the of rich cup tablespoons 2 stir in S. drops of onion ten half a two in halves. cup. RAMEQUINS IN sprinkle with 15 about % then Mushrooms tablespoon a raraequins. set the sweetbreads height mixture the until or folds many on to fine- chopped chicken. Bake uncovered be cup. Use ramequins. butter. ramequins.t SCALLOPED of butter this mixture smooth. crnmbs. a stir until these of teaspoon a covered pint of cooked a the turn mixture in in three Melt RAMEQUINS boiling. half of rich IN of yolks of top very water. oysters. carefully oysters in put with with rinsed and liquor salt and then the add crumbs are then a a sprinkling then wine. quart with cut in two of strips. Melt parsley. dash cream beaten hot yeast a a and cup in or and chopped and one tablespoons 2 of add as cut and over boiling point. with boiling point. whole three then and Melt them this cook in heat quickly as of oysters. or boiling when used. until . shrimps. K of chicken each. Sherry and pepper until to water or (soft) and crumbs buttered pepper. hot. half and milk. fine. ramequins the of buttered into be may sweetbreads lobster. of buttered crumbs. oven OYSTERS 3. and a mixed rooms mush- a of each. cup of flour in 2 IN slices of pepper scald one tlie butter RAMEQUINS onion. cracker of li Butter sliell. they OF FRICASSEE Cook }i in )^ OYSTERS this of a cook green the meanwhile. ramequins theif half to table. twenty flour. place of the chicken. add SERVING AND BROWN )i 3 slices of cup of are them carefully. juice. sprig pod. in stir moderate a uncovered broth Serve butter.63 COOKING CRCAMED 1. theu the or look and liquor through the to tablespoons let become CHICKEN 2. surrounded agate an the to of flour. 4. Eecond with about sprinkle them and layer of oysters boiling. olives a buttered browned. them the b":CHAMEL of . Strain fire and these leave of butter. or the over and oysters tablespoons salt. oyster or bread grated layer of the a salt of minutes. possible of cup folds rolls. ramequins or Serve cook until sprig of parsley in the top of each. add a pickles. until of oysters the or and drain vegetables. Stir cup Have crumbs.

the of cop closely and cover for mix very in pieces. it is well mir then add the saace cot. then Parboiled sweetbreads into turn until hot oysters be may of cup yolks of boiling) (inithout pint of a add then minutes. ramequins. sauce hot chicken. the to once in on times Melt Set serve stir into 3 each. crumbs. halibut of bone. the rot car- four off Ute ^ and and pan slightly thickened. and ^Iclt lobster ment Cherry epgi'j mixture and }4 becomes qutns. slices ^kin to water."h. mixed eight minutes. OP hot or oven rolls uncovered or ready Wiien warming biscuit }i strain boils. TURBANS rameqnins f"ha[ieand name hot covered either 5. filteen or cook add pepper. trimmings water liquid in the add of salt in at This securing they will rolled fillet into agate an drained into tarn aerre and other or thus butter. cook and shrimps liquid all. size of the the these above ramequin. pnfT-paste or FISH small fillets in the a 2 the size. of few and juice of the hold Baste cnp until stir a of the large for the push to " fillets too and teaspoonful a NEWBURG of let Madeira or mixed over in small dish imd once. and juice roll end. a "turban a pour and When pan. RAMEQUINS IN in it in butter of cooked cover wooden a stock three flour them. until the cream Cook crumbs in .stdntlj until let Iteat and ojsteni made nTneqningf Pa-s the at in tlie hot 8 the across half and lemon the at little widest in tooMi(iiok. cooked three send and haddie. cream the ditfi maj little salt. remove rtfmequins. or half a boiling. table. same From OYSTERS dispose a toast layer oysters and with the oven are well dish salt browned. dipfied Set and ouion Cook in with the and enough of butter. For thickens and Hqnor of oj^er cnp boiling over time same in \je iserved one BOOK COOK ANGLOCHINESE THE m about to the in each freed bits of 2 cream. at by each. four or thoroughly. it to about serve fish over squeeze spriukle with of the cover) to oven butter. teaspoon and turbans at it dash a in once. if when Trim of cup rameqoins.each. entirely cut them little fish a are tablespoons 3 be " with a make to and liGTui'd^ the tablespoons cut the cov(^r the 2 milk LOBStER C put " 8 turban. through in and moderate a tabloHpoons the bones the simmering melted turbans prepared the each the OTer diamonds. pan. sprinkle tablespoons of Sprinkle the contents w ith or butter. ^ table. inch carefully and 2 made a tablespoons dish and of hot send at stani]) and get and pour with milk of cracker water) once one washed and pepper. of paprika. stir in the beaten stir cream. from them over or of bread pieces out shell. then and water. Lastly. or prepared by recipe. shaking and with frying a shape. in fish tlie turbans in it sauce pour the minutes. finnan 7. aroqud butter stand of ing Commenc- slices. and melted onion and cieam RAMEQUINS IN these. RAMEQUINS IN thick them Oysters) with (not in ^ butter of oysters (fee Creamed of each CODDLED slices of bread ramequius.browned. and drain little "alt and a (made 3 the rame- dams. Dip a have fi.

.

.Asparagus II Gratin Omck-t. in Scallop Shells.

an and pounded. never Fry 2 tablespoons 2 Bring jellies meat own (from chopped muttony fat. a (more add about 2 water. to water 1 India) rice. onion. a off tail. 2 brown in into its pan. or for after always served good iced and is entr^. of flour. tablespoons onion. brown 4. A "agar and a An iced French lengthways and be may served SERVING with dressed carry. butter In into that a frying brown the or saucepan. of bone. 2 slowly inches. trim into sliced curry boil^ then a 8. chopped. with pan 2 of curry. iced. chopped of saltspoou 1 in INDIAN of curry tablespoons a OX fat. rice. or gravy. sugar. ealU Never serve Never offer dry A day salad tomato ABOUT before curry nice with after in the cups^ hours 2 curl joint iced be made the serving. of the water. leaves. Serve of pan of cups to the near water. an immediately is very curry sprinkled cups as curry wine wanted Iced through a little a tomatoes mixed chutney scooped and ont the sugar. clove 5 or of hot garlic. small apple. 6 raisins. CURRT CLELAND 2. m A is curry of one the few which things be may warmed advantageoui-lj over. with of sprinkling a dressing. banana salad be may iu marinaded 'and CURRY with served oil^ lemon jaice. Put thoroughly a sugar. the cnrry. meat. CURRT 2 powder. of good fine. off fat. 4 sprinkling two or add 4 to little milk to until hours. 2 little fat. Grated and cocoanut ginger green be may with added advantage to most curries.CURRIES HINTS 1. in that quite served in tomato it. of with hours 3 stew teaspoons Serve pepper. add skim bayleaf. small cut blanched almonds. it should case before lettuce centers the always curry. 5 the sticking. sprinkle When with it is hal' . of sprinkling a sliced bananas pepper sugar. prevent 5 a Salt. powder dry iu onions of cup of squares simmer very thicken. Take milk. very of neck containing of but of lbs. all a If with with a dissolved in cold CURRIED level small water. cornflour. the of onion. hot). sliced Fry Put TAIL teaspoon fine. tablespoons boiling for if wanted powder curry these spoon 1 table- apples.

properly Peel and add often stirring well. very nearly cooked. the these an little a add Then burning. turnips. curry little a from sprig a of a of time of three- and saltf of mint and well are a cupful small curry salt. apple. or 4 preferred. Simmer with cooked. BOOK these rai"u8. of are a but grated not milk beans"^ a of juice slowly.ANGLO-CHINESE THE 68 the powder curry garlic. almonds browned add then hour. . This Jerusalem curry artichokes. until with saucepan onion raw green vinegar to a butter in fry potatoes. vegetables the mixed butter same little a until vegetables the and time of tablespoon of tablesjioon of a pint a half slicedy the peas. Ser"'e cocoanut light ^-egetable the teaspoon a of French powder. into small heaping tablespoon until again like people a large l"oth put cupful add heaped a simmer rice a carefully stirring then pieces. of flour and Some broken. large a into of slices few sugar to small CURRT pieces large stock or cut in cut fry water. sweet fresh Apples. be m^y or made any left of ever any vegetables" vegetables. nicely are Cook flonr. if cucumber. lemon large onion. marrow a and colour. carrots. the VEGETABLE 5. and dried^ or ginger green may be added to almost any curry. leave and COOK with chutney. When quarters of till the and add and a tlie a and powder prevent clove for Simmer gravy. celery. brown of teat and cooked.

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for Cqiokiiig.cii and Planked I..ardeil Chicken. .

the the they opening. the same be wipe from the the gizzard unbroken. and draw Open gizzard the with aie it the tlie ^|j^'"' SIb"w" . mischance be if of opening. above. Flrvty best over pUte an the constantly^ ontside will allow will the necky off be neck 1^. These as off rump. the to with and the by whiter degrees Do the part of the in is This haira. head done alcohol chafing-dish flame. cloee around of eight hanging cut outer skewer joint. dust to turn water.Chapter IV POULTRY TO 1. any chicken properly the over the cut cutting or windpipe. it back expose under to off you the to bend out of not care and singeing. body be can meat the draw the fork or almost the to cut Next joint. tablespoons lighted ose fowl the thoroughly several handling. way. sinews the the a removed are around the Cat inner birds the washed liver. Do quite of the a doth. wet the gall carefully heart gjbleta. well very then . wet it The and of its flavor. one (Wood it. ttfter at large the sinews the one wash body. a serv- tea-kettle t""ke and into besides and bat paper. Pat POULTRY DRAW piD-feathera ignite alcohol If lamps. any the good them them. and purpose' smoke CLEAN any alcohol sanoer or this ivK ivmoye GAME AND broken. the take enoueh over close to them. only away a free to should otherwisie to is bony of Cut them vent leg the sinews it. it out Cut rump. just of and the and them buck After Carefully leaving blood. of are dressed to gall or once. bowl freed will wiped cut while when After and chicken that as unclean cleaned. a head. there meat a the place not cloth feet. clot second broken. liver. a from away the wash After If it is cloth. oil The in the intestines sack of coat the sack heart. slightly. and loid of at the the ^**'''"' skin marks WHtery down crop to carefully draw turkeys. bowl the extract with leaving from in carefully remove time. to it should is drawn. and part as off from away wash any must directed carefully All by If chicken away poultry at the of a being the the and at the cut sack. easily removed particularly is dmmstick drawn. break opening under entrails. inside and and skin the skin the inside. is it turn the be only nothing chicken soak. the the cut the without little especially without mass. also hand. and the are small loosen the in solid the one out. on tough skin the back run the very drawn After Fkin or on are but finger neck one sinews joint. as the laifre intestine. in leg the and strong. The practice. run at same that five out. at every chicken become time not is the inexpensive^ two or need off singe alcohol be may Hold exposing the of mnch of is chicken.) AND flame. a after cooking.

3 enough chicken. natural a ekir side skin stuff roll of the a the minutes. practice. and the it is not boned the remove cax"lnlly scrape back -exposed. When sidd. over skin" the little a bone. press the the into in last or chicken. are ")nd bones be is the to them piercing bones dose tightly is drawn skin The joint may break it without the as joints. remove be or inside at the end out. the of 12 cool. Uy in the honra CHICKEN BONED may a bouquet let it simmer JELUED cool. of the BONE drawing. possible. To to bone. )*'"together sew securely. dredge 15 tomato or Make and the next legs and duck allowing the giblet of form oven. then braised^ the to poty boned braised Jellied and the with the over stuffing forcemeat dark baste or etc. aiid securely.and Serve with a let and as it well. pork into body out. with it may of salt be fow^ pressed pork. placing the as tie it and rabbit.THE 68 ANGLO-CHINESE TO 2. with BRAISED chicken cloth. skin the breast-bone. Put a celery if bed in chicken follows: then Strain remove be roll it lightly in saucepan and vegetables for four the containing convenient. tying cheese the them tha tarn sauce. above. beginning keeping carcass. 4. broken. . as onion. forcemeaty or position of slices mignon meat. served the hot. dredge boned the Spread BONED ROASTED S. chicken. and frequentfy.or chicken wings legs and shape. 1 bay* knuokle a pleoa of of veaU bones. minutes 20 wings shape. knife the and is to be reqairea small a head fowl a then. met. Wlien Use back. the cover and CHICKEN prepared peppercomsj B. is not from away the be not length for boning fowl the nnge OOOK the and the skin whole it is. flour. other used are neck* Uie at legs. the off toe take . Wash tendons The and directed as of work skin full must bone. turningthe legs and and the cut drawn. turn the wings When proceed fowl When the using and meat same on mnst care is free from down meat break to removed. trussed a roast the Bemove let it bronn. be cannot the the meat not care meat joints of free do and the ^he the to The down wings. well as Draw the place boards the a meat pepper. Cover down. water the or it may in which grease and be the set aside chicken clarify the to was liquor. of and a bones of tba paraley. as " flesh the of into Equalise with lay in it Turn it over. leafy Add the braise slice a cloves. one side the from bones off cut of the left or free. the meat of white and salt on CHICKEN right side the little strips fillets. np. A into BONED ends carrot water cover and pound. wings and legs from the the The to detach tlte carcass. and and care pointed knife. BOOK FOWL A but difficult.

.

with unti a spoon tablecooks little stock. let a U . and parsley. few it salt. of fry in being of of parsley.70^ ANGLO-CHINESE THE roasted only fill the half donbling them been the chicken sides add the to with a little very pound. and crumbs. add roasted . A COOK to the tender. butter. opinion in Shell at old Draw it in pork allowing be must haft Dredge salt oven. }( teaspoon small stuffing mixture the with year soaked of greatly improved be crisp. pan in SAUCE chop which them. and it with brown golden a shape it shoald used or of the is not good pepper. and water each without cooked be chopped the Stir tablenpoon a of butter which spaces. with butter. )i the a colander potato maslied teaspoon of pepper. a may quart of and a tablespoon Some add. salt. chestnuts parsley. of hold to which cooked. seasoned only pepper. Do sauce. and salt. baste Fifteen minutes garnish with chicken for larded Serve roasting. pieces. a CHESTNUT chestnuts 4}lanched A delicate out. 9. trussing cords. ends the chicken bo||ed or fastened with pan. also. the The Take soft. before it skewers. not baking cord a in chiokeu BOOK CHICKEN ROASTED 8. not into above. FOWLS with that baked may time. saucepan one 1 before bread-crumbs of cup a highly season bake and water. minced one the butter. the but chicken not was very fine. and GIBLET 11. stuffing. nse if desired. more a the out well the over it in right. out a They press. onion thyme. turkeys. adds and pepper chickens. Boil off Season of them Put through chopped of a in hot teaspoon and sides of cup STUFFING drain them press easily when butter. being slices on skewers presentable. few salt. A atuffed be may across place. a or the remove until boil boil and water and water and ^ hot in Some moisten it with dressing is best a skins. fowl are celery may desired^ If flavor. and onion* }4 separately. rub replace giblet STUFFING 10. it is a in White flour. few juice. tablespoon a of teaspoon It looks hot meat done. then softened. and bread the tablespoon of the of other pieces of cup pan. FOR bread. it melted and pressed it leaves it until large chestnuts. or place frequently. back etnffing is directed as around and If not. of many when the are the Replnce add a skins mash is about thyme. dredge becomes be salt and dried. pepper. with celery cup into cut is the placed a the and top until oven not use it and tough a roasting chicken A 15 cooked. or It Trass the roasted securely minutes but chicken. giblets until flour the water. one a Moisten in put then of a add stock.

for boiled use stuffing. were giblets. slices roast to appearance same Prepare a old too CHICKEN eleven pieces. 1 few few a cloves. nearly on let cook done. onion. good fowl. soft with wipe brown maltre Split them them a d'hotel them and pan. put salt. cloth allowing and cords sprinkle it egg. boiled. CHICKEN are used the breast them with inside down skin them for bone. carefully. to season few a into with pot a little a oven Gut water. 3 Cover the little a butter minutes taste. it with oyster. Cut the and spread and them parsley. pint of hot done. and with liquor with thicken add teaspoon a of stalk and tender roasted a them on breast. into 3 back pot. place a flour. a for Place butter. or in when pound. twenty chopped Bearnaise or sauce. trussing as pork. plowly salt 12. on parsley a a or hot fire. 3 added. simmer let may breast. in serve served witb season a the with chicken chicken The chickeni instead in good It shape. with the bouquet hours. and watercress thin wings. cover side broiling. 2 second joints. garnish with slices of lemon. in place rub and pepper. boiled. and of good chicken. the when good very boiling salted into white little a in chopped it keep butter. carrot. over 25 entrails If braising by braising. FRICASSEE pieces: two drumsticks. done^ parsley. and closely water have dredge the Strain to a for be the from little brown back. 15. the with 20 to remove and salt broiler the them slow minutop. with . any only to let the Turn. of not. and water the remove the over sauce with Garnish parsley.and chicken dice pieces of salt escapes. the dish. sprinkle Place butter. if necessary sauce. and pepper "chicken bread the minutes spread it in tie piece a roasted be sance. and shape. steam it with serve as pot more the over to 6 brown. BROILED spring chickens of a When roux.POULTRY brown. BRAISED laL fowl A the present it salt of laid pork peppercorns. 14. chicken the to used being should tidbit. roast also celery or a BOILED to be may salt. and a. than Put old is well It and sauceboat too firnvly. over be msy as turnip. A 71 breast. w^lien down clean. and and the also made for roasting. and Add etirring constantly. 2 a chicken breasts. and and with serve simmer. giblets tlie add and the CHICKEN to cut in wliich strain is liver of is stuffed of water cop pepper. 2 . Boiled rice small piecesi is seasoned better to witb to the Trass cheese-cloth. Toung it into celery. in rub a the bayleaf.

minutes pieces. in in Set water. up little a of pieces of chicken. farther chopped in them until stir cream. sprinkle hot paper fat until until all chicken a are salt golden done. sprinkle brown until the from again boil. or the make let salt drippings. stuffed corn in a pan stirring all the Place complete liberally rice Hollandaise Serve or gas curried put and butter cauliflower. be may prepared Cut cold cooked with possible. with slightly botli salt add from eaUoepan euough off tho to a colored. and eight cook required. a simmered it liked. Make the fricassee. a roux of when yolks of 3 placed around are cupful a with follows: as BOOK COOK few a on white a fire. or they poric. into serving-dish and the broiled it for of or tablespoon of it a the to place on a hot spaces with boiled onions. and or be made Make thickened. from CHICKEN 18. a add they or can with tender. milk cup chicken. it is of tablespoon a CHICKEN coals then and parsley. add them over pieces in brown herbs. the under flour. and and sherry be may they after in the them omit and roux. to a cream mushrooms. burn. Mayonnaise. butter. best do add cover tablespoon one liquor half a chicken. cooked Steak with the to it. Baste chicken without sprinkle them water. the remove l"caten chicken. gravy slowly tlie 2 on and fat. and strain : of flour. Bearnaise.72 THE Put " the \ei tliem when of little a Arrange and the pieces neatly a it do but if added. as little hot for as to open small separate bowl. instead of white a of rice place flour. may pepper. brown Simmer cup a the on softened 16. to dish. until the liquor from of not outside^ and- one^ fire until salt. the fritters. using the Place eggs. Planked plank. FRITTERS turkey off the dip them pepper. PLANKED down Broil the sear or oven. of milk or the pour the cream rnilk. edge. Cut with salt lard or tender a and time. Cut FRIED in and browning add mix chicken pepper. brown.pepper. or or or and the Tartare the the on sauce melted in the round Bechamel same flame. a way. saut^ in sides. To oven or brown. are eggs border A used toast taste. on the a bones in large in fritter pieces when folded as napkin^ as and fry batter fried and pieces on serve a brown with a . backbone over minutes five every the outside. not water Strain that care use slices of little cool a but boiling of the of butter tablespoons 2 sides. remove pieces of chicken the arrange then minute a in pieces flour. on under baste the from away add browning. dress little thickened: a the gas with flame. flve and batter "|^ to a dressing 1 hour let fill in in sauce the and tomatoes. tablespoon A curdle. dip the both cook a CHICKEN roll them 17. tablespoon in of will tender. or them. aivl take two to season of bouquet a pot and butter pot. ANGLO-CHINESK Place them sauce.

the ingredients well. legs cool. }i 1 oz. browning. saace. after a 21. the cook when garnish of instead crambs CUTLETS finely-chopped.POULTRY The dipped pieces be may rolled a lb. of and egg in batter. or with skin boiling water. add drumsticks leg them press in fry may before like chops. hot and Add back a stir a thicken the little the summer till tender. shallot a chicken add and eggs. flour. serving. small liver an if turkey with Serve finely directed as chopped the into until be may paper. thoroughly for cutlets. salt in 78 yolks 1 OLD chicken lump A"ld marjoram. "auce the cutlet. Boil a chicken. TERRAPIN butter. 6 the LEGS with pepper. being deviled coating bones the like be on the it the over and minutes. and parsley. if preferred. little stuffed and shape. and very with cover all sinews. of and stock. little sweet of meat then cream. keeping baking-pan. fine. the together. an the leg flattened a weight Tartare. of made and end in and end. and egg OR fine. pepper out with- them. the any or pepper. Drain pork. mixture. pepper. flour and Put well. in tlje chicken. and crumbs. the crumb close from but with it hot. them and with When beaten sauted be and mustard egg both on may them a a little arranged frills. roll pepper. longer. )^ pound boiled separate rubbed of butter salt. water. and a sew hour. meat. paper and entirely removed. as with hot nutmeg. by rubbing with bones the fat the with fry in dish a the Cool and lean of yolks placing by under them olive. 19. or a in minutes 3 hot. done in in tender. the as 2 the about Stuflf Draw shape the from them remove nutmeg. Ji pint eggs. of 3 eggs. egig. ham. of being oi. take Bides in 4 red They If to look cool preferred. or "avory and 1 with broth add masked This boiled. and CHICKEN chicken. or to any preferred. be can and Lay the browned. butter add then circle l}i inch use natural stitches. Bearnaise. glass sherry COMFORT POINT nntil tender. . white Fry the over firm^ with chopped. serve CHICKEN season one 2 in chicken the chopped it with moisten the to remaining veal larding cold. remove butter. stir pepper. if chicken. 3 oz. deep bread frying-fat. tendons bone. cold of yolks 2 Chop J^ the the fat. them arrange remove remove boil into STUFFED Carefully chicken salt and shallot fire until shape added be 20. them Serve crumbs. let they or and it closely until or broil or strip parsley. cayenne hard just before and flour in 1 dozen CHICKEN from bones and then Boil chopped fine. TURKEY the salt. legs. butter. fried may drawing. minutes. Serve put mushrooms. forcemeat a and simmer salt eggs at possible.the if liked. breadcrnmbs. dredge the out bread and egg.

tablespoon place the pieces of chicken salt pan. until or but The chopped toniato one como chopped from boil. 23. 2 1 teaspoon tablespoon* . or which Remove together. of breast CHICKEN 26. l"eaten the four be carved curdle. }4 juice. Take dip are the wingSi second in melted them hot very breast the small a pinions ^our. will egg should a scalding point. and a wing off the Make it pepper. arrange melted a dish. Mix stock very cup of let not breast. until they and broiling. and breast-bone leg and . for oven 10 Pat }i of and 2 the around one yolks thickened.as bones. lardoons.and and stir in constantly until Strain and diagonally.74 ANGLO-GHIKiSE THE GRILLED 22. then light golden a BALTIMORE butter cream be leg pieces. 20 at spring chicken cut them down piece done. sauce the on and the Make in parsley. breast tender. and browned. retaining chicken.sauce. in them it. the 30 place in follows : boiled. a lard and IMPERIAL CHICKEN from breast skin. into Cut on pieces overlapping the down sauce. 2 and and drain . of butter. each light color. of milk shape boiling water. fine with salt. deep a 40 and 2 breast Tartare holding fresh 25. them dress back a the color. pepper each over to dip adding on sauce fried half a or chicken. sprinkle with well ahd BOOK COOK 1 beaten of cooked teaspoon egg^ dash CHARTREUSE minced chicken onion of very juice. saucepan a the cover minutes into cup pepper slowly saucepan. Split of cold pieces in oil. to on roll in sauce. Cut the Remove it in the minutes. and cup ba^^k. pepper. vinegar. pour giving it three side. dredge moisten half for as 4 Place taking and cream a in paper STYLE crumbs. salt and k CHICKEN spring chicken then bone. or stock to the in with side remove the it salt fire. the should CHICKEN. of and place off cut salt. pieces oii each }i on Then tablespoons 2 do a it Let tablespoon and w^ith take to cream. cnpful pnrsley. on and in the roast and pour 18 oven and sauce. a broiling. on a and dish. ths remove with Garnish this Pour slices of bacon. was with season for and breast Stir Place simmer as from bone. and in fry ail paper frill on Serve with Tartare the fat. lettuce small a cooked and LA pieoesi giving 4 one are 24. Split BONES butter. piece enough to broil VIENNE time a They leaves in egg minutes. . to for the pinion?. then one it. Bechamel of cup a the remove with pieces. ^i teaspoon pepper. four with garnish the hot uutil oven open it into cut marinate . water. drumsticks joints. Place folded napkin.

the trim skin. and There juice. 45 dish the on line mold. chopped by add the onion lire. from and SOUFFLE tablespoon 1 the and inch one pepper. into and pieces. plain it over entrde. so a little butter serve in Bemove add minute a a lightly CHICKEN fall be may boxes. fine. fire browning. and bonea. with of the double or saucepan without Rub bake it comes eaucepan. little thickened. the chicken saace 1 tablespoon milky cup juice. sauce. a cup of time dish. dash of Make a 1"oiler. BIATONNAISE CHICKEN " cold Gqt cooked . a butter till smooth. add top. to use supper. paper to slices it will harden. chiclcen encased. for steamer 27. of salad. to stir after of meat. Serve salt. set 3 the them Chicken the until fowl gelatine. it pour become the over jelly. yellow chicken Cover shape. kind any Boil 3 in one over When it is time until immediately served the is full and with form. or 29. % sauce melted slowly the bas white and parsley. poor and even. a it tomato chopped Season cool. aroand a or a an )eaf of lettuce. it will so whites of at must not ii not served made added be pudding same dish. and the remove piece on white. ready and leave and dress lay each or flowers. the of and with in the fill This it away salad parsley. as soaked mold. rice. moment a yolks aside and a be mixture crust. When Then batter. and the pints. and 28. and 1% hard-boiled of Strain. minced 1 cap CHICKEN it miztare. a the aroand teaspoon putting the milk. cook should the then it into stir the 8tir form not the and in stir the flour. of the eggs it will dish in baked egg over stiff and This of cold whites oven. may cup very the into the into go beat hot souffle. an again liquor not 10 eggs.pieces into good them in cool them. the it to reduce with mold the LOAF falls from meat few a luncheon for is to ealt^ pepper. serve. drops onion Lay for a it to the from souffle oven the the the the chicken 20 minutes. . 1 the is entirely in cook padding or with center little of the a rnsse 75 meat the dish a mold. with Mayonnaise socle with piece with set. then eggs. It is a in good a of dark meat of box bottom and white the put H add the on egg layers of alternate liquor.POULTRY well Grease boiled with with top Fill rice. the in once with and three Put mixture. each the keep or a aspic in cold has mound or jelly Mayonnaise. beaten set eggs. place until them Trim Use to a green. charlotte a the ao CoTer aance. minutes. place until ornamented Garnish Mayonnaise. Season chicken. be until for oven. and chicken Serve thick cover mold floar^ 1 tablespoon chicken.

WITH of RICE 2 stock. and very alternate meat. legs and chicken plenty more antil oven. and box quarter When or one it has has been served Tie breast the the slices Add slices of with a fine chicken coating. cool. pepper. for as tip of water. (parsley. and gras" the '* Paris macaroni into cream the been has layer of chicken this on bottom "'BUCHOLLERIE" touching "foie some de fine that so with carcass with dish. 6 hour. and The the on a cold the slowly continue tender. boiling soap. iofiX 1 separately. 2 tender Take into large a them Boil 8 eggs earthen and dish the Strain. the liquid the before into Return Pour gelatine. and LA Caf6 without breast. to like pieces on a stock of the boar cut the the Return soaked ready to cat 31. and remove small quart bouquet-garni a the with casserole. parsley. of ounce and jellied paste. tlien absorb the until nearly herbs. fire. waelMd). the with chicken FOWL " 1 mixed in it into put has grated the the Fftte. As is reduce pot. Garden string. baked puff of crust a a chicken. and chickene. with sajicepan marjoram. in rice both with rice. earthenware and Oover (previously well fowl the salt or onions muslin. and celery in closely. an half them cat quarts 3 simmer is about chicken of 2^ basil. and blade an Arrange full. and rice are Before pepper. adding half the hard. % small small of truffles. perfectly serving^ place the . 4 strips of celery. rice a the cheese is Take cheese the all bonea so form and chicken whole the to the Place cover as Fill gruy^re with truffles. stewpan. bayleaves. top third. cheese. in dish grease. salt and cook very talt. the carcass with sauce. for 1 and and Bnrroonded it boils onions. herbs the vegetables hot for fowl the large pieces. Then "lowly the in spread fowl. Let mace. 3 or bay-leaf). boiling. thyme. appearance with STEWED rice. Trues and of oxs. pound }i before bouqnet a of sprig well antil add tliem Pat frying. dish. add chicken the removing bacon Add bacon of and thyme. (COLD) PIE CHICEJ3^ ENGLISH book cx)ok and stock. stices. " chicken the into from CHICKEN the at fit the place serve. add the over bonea one the to wings. season by add the aU the 2 3 or peppercorns.76 anglo-chh^ibb THE 30. cooked. done the Wash lardoons.then is of eweet pot when of truffles slices. which the half the to remove the into quarter can and slices until meat small a them cut of egg layers of pieces coarse layer a of A made the to cut it. and the basket a sauce and macaroni over Cot away of cream pieces of gruyere a thick let it roast sufficiently done. a add tied peppercorns gentle cooking should it into put when stock.

.

mush- with of a coat fire. finely-chopped teaspoon snfilcient erombs. whole. If the (see Sauces). season )^ lb. sauceboat. from oven a roast as keep it moist. oyster or the the strain oysters.15 to butter. salt and improve with eaten cold head to crumbs. trussing well to strings. eance pint oyster 1 BOU. small and of the forcemeat. inside the remove give little clear a over crumbs. and salt dishes 8 and intervals the it. between press the Truss breast it into oyster oyster crumbs. 1 a added. Divide suet. bacon. into soon pheasant. serve be may room. 1. gently from string?. Pluck ta"te. garnished of or and not the lightly appearance. both well-buttered bouquet-garni 2. and egg minutes. fried and is intended be a with boiling 1 remove salt. sftuce. is about crumbs bird. paraley or . and the a to 60 serve without hot a with carefully 20 As I pyramidal bread form but leave the of fut according to strips cooking with Remove the dish. PHEASANT. sauce bread as on with joints. and during Put broil set. and in frequently a way and moderate the brown bacon.78 BOOK OOOK ANGLO-CHINESE THE GAME 1 pheamnt. 8. Madeira. hot draw the celery or trnssing poured preferred. and watercress. nntmeg. be sent be finely-chopped and add liqaor. mach as forcemeat: bind. to egg Benrd tablespoon 1 parsley. the the slices of with bacon. nice chicks. sauce. warm grilling. cayenne. salt to moisten when table stibslituted to fowl. and boiled a minutes. the in of Baste 3i completed baste in bird cold. 40 butter. bread tablespoons 8 oysters. onion. the For (see Sauces). until sauce bread beefsteak breast of puree ROASTED afterwards the over. a same bird be with the used thin the on bird a gravy" hot pheasant. 1 the served 1 thyme. forcemeat. a piquante. ^ bay-leaf). in butter. brush are and on.ED PHEASANT. with and forcemeat. Then in Arrange sauceboat. sauce" a over process the serve truss flavor the Cover size flour. a the put sise. and according dish to pheasant. and bird hot in fry lightly other or the to the the stuff paper. oyster PHEASANT. beefsteak preparation bacon. pepper. beefsteak. then to little of a for suitable frequent at repeat re-boils. on may dressed it in must and remainder chestnuts as Wrap 40 It cayenne is necessary as egg manner same which to water. butter. dredge the lard to 50 with to some it with minutes when breast light brown dish. the the it may and and roast age. meat with salad-oil. it (parsley. a Simmer the sauce or stock car/ot. ^ raw the with the bird in turnip. neat the dry ingredients BROILED bread egg.but dish. in cayenne.

Fillet with a slowly hot in Serve gravy. vinegar of stewpan. Simmer improvement. 4.GAME and aal table well previoasty watercreu send and ad-oil. such of bacon pound leave hare to pepper hoar to the stew French and little a butter. add before Put a brightly frying a taste. oz. following Melt 1 mustard. dried washed. Divide this. leaaoned wiUi and saace. currant inferior tender. and wooden pieces of hare. pea using. strainer. Strain tablespoons 3 spoon mixture hare the fry till 5. ^ add brown. and a cloves. in little a into the port wine. with jar tightly. to flour then quite smooth. with the brush the Drain. nntil sieve. but frying large glass a plate and Slice When a little neat pieces pnt cloves Tie into in them. let gravy in the now . 6. hot a and stir put for stock. the pheasant beaten egg. the as with pipe little a a heat re- HARE are chopped allspice. salt ^ Time not. neck. the an all fat with stock. After gravy forcemeat ribs. just enough these jar. with Serve 2 in 2 teaspoons head. press off fat. hones on DANOISB : sauce cooked the and salt pile salt LA fillets with butter oz. three Fry add Serve hare. sweet for gently of quart and sliced stir well lemon liver.teaspoon and crnmbs serve. the hare. a and separately. Then oven. of glass A Sufficient jelly. pepper. the 7" for 6 8 or persons. herbe. pepper bread onion Add through pan a neat of till onions some in toss chopped a and peas into into Pnt dish. Sauce. and pepper A the use flour. put pieces onion it is brown. Rub Puree. day. and boiling. ounces browned. frying pan jar hot a stick a plate jnr until the frying Make butter. and something cold. remain fry the thickening into JUGGED a it in in in and it basin. dry in stew pan. yi Ibk stock. the pieces of Add dish. a slightly. an pufee. and lalt. 4 rind. and and bread PHEASANT and fat. is always port in into put following tight brown a and it until joints. cut fry RAGOOT parsley. in slices. to brown dosen and heavy on a cloth up an little Then strain Btand a little pan hare of the over let and brown off gravy while" into pour of take Fry pieces. or 4 Strain frying until make quarter a hour. had hare the Cut HARE boil in On to the that gravy for np the fried a hare has little while. Then the poor some let cloth on pan that rich brown it onion gravy of in the H cinnamon. bread fried crumba to and salt pepper onions. this but red balls round be added may of gravy. heart Bemove and a strips fresh 2 butter.

Cut or pigeons. and legs. with them clear tomato. is risen paste form must the on The and strips.) into boiling into them be Roll egg. butter. or for SufSicient 6 to 8 persons. 15 to Cook 11. according more or ingredients these quick in 4 slices. or 6 pepper. Larded oven. and cook either the sections with over cold. with with oil a or bread fire a with season from piqnante.cold in ANGLO-CHINESE THE 80 jar in jari stand the for 2 oven do but beaten in (Veal put jar may be gravy it when K^avy balls the of will in with Serve' the red Serve water flour^ corn forcemeat flour in and them. rub in minutes sprinkling nil with a for LARDED Grouse. beef each into in Put bake egg. The oiled or the Brush frequently. See of directions). size. with Dredge 25 then washed. directions Larded minutes. salt paste. over with front in or with Serve Sufiicient sauce. down grill over suitable back. with 10. the pie their the eggi layers. balls with balls . flour. hare. . yolk of steak. and and butter on grouse a hot Garnish should dredge platter. See salt 20 and GROUSE cleaned sauce. pie-dish a Put hour. ^ bacon. LARDED 9. 3 or GRILLED PIGEONS. into skewer salad-oil pigeons. brown. the Anish. separately.forcemeat them and raw throw them warm jelly with currant stew let the little a few a Drain them. or persons. 1 hard-boiled 2 stock. 8. brush and be may set. cut season then served when jelly a in cover. catlet-bat. 3 hare let not pie-dish with a or the At simmer. mlnntci* with Serve crumbs. dip a it and in thickened boils. the into dish. PIGBON 7. the with hours. the thin stock into pigeon small slices. set let iLthaa and saacepan a marble. thing. bread Grouae. parsley. last BOOK water Moisten size This water. (See truss then flatten for 4 first be salt and butter. and lard salt. 2 Split the and pepper. 1 stock into ham until oven about for temperature the 3^ fill the to to pieces. pepper. 2 3 or pint good and )^ lb. rump the eggs. ham 1 lean or puff egg. QUAIL but cook only 15 breast breast quick fried the PARTRIDGE LARDED directions and mushroom. PIE yolk of at hot lower a cold. hare uP'in the jugged or hot some forcemeat. pour if lb. into well. turning other birds shape. latter. COOK jagged hare.

directiona SMALL BROILED 14. damp with season salt battered hot it Split and back. too 15. season with and much. BIRDS thin slices the Serve of salt on pork.81 GAME BROILED 12. for Quail. Put pepper. with garnish and toast. BROILED with with flour minutes. hot toasts in baking pan. Clean fie quail. Broil pepper. place mcks.) BIRDS careful have to clear a bright fire. directions) 10 13. See (See a for long 10 lard skewer to 15 SMALL with through minutes. PIGEONS directions do cook not for and cook and ROASTED in hot o?en and wash. the down parsley. QUAIL a and serve on cloth. Clean rub with (See and qnail the wipe dredge batter. salt and .

be may rapidly the only vegetable One them. Wash their with corn. in mealy. or colander. them . put are course. slowly pot meat a to on order in only time. If water. or the remove of taste double cloth^ and potatoes sides the until to and rap-. for a few boiling with minutes will is be to dry likely New the once hut conrse. the becomes cook them their into ones at and to on pierced of cooked be water salted larger color water POTATOES take prevent to water the cut the egg-plant. preserve the water time some boiling will cold in with depends twice takas is vegetables served time The sometimes vegetable be to or seasoning tender. soggy. or will flll absorbs them them shake with this the range the way Violent ragged in salt. Green in should besides tomatoes. them or off all all old them of is cocked put minute?.dly the place put into b they can drop every they so it withered^ or of air. 2. when cook to all bnt best. it at uniform ones. break are the outside boiled with surface the and skins make on. Tho simpleet kinds need only nntil washed well be stand should salted Servint stuffed cauliflower^ mushrooms When Cana"d let and the the cold into once size. destroys asparagus. the from water Vegetables is if saucepan. a and at artichokes sieve a to discoloring. a the in little a boil with easily off pieces same cold in and water. sprinkle the back If treated moisture. wilted. potatoes thirty at to pot size after fresh about Then thin a the for if moment the cover potatoes appearance. potato a uncovered is and vegetables removed seasoning as canned using be same shouM They insects. both from added. shonld Tliey their upon the usnally sauce. drop small potato drain once evaporate to Have the of a and and paring. expose a them are firm. When be to cooked and their appearance. served and an The wilted. them turn BOILED well. fork. and in water. a time refreEh to they done drained well it color. cooking of way DIRECTIONS on iling be water.V Chapter VEGETABLES GENERAL 1. Overcooking before dust all remove cooked be freshress. potatoes into This have. over run sometimes they which can faucet served green separate vegetables.

K 1.ETAI!I. Fluted knives ciittiiijj Saratoga or ricer for for potato Spinach CITTKKS J'otatot-=. Potato I'rcss 3. 4. i. lialls. tnafciuK potato straws with or fluteil Stuffed I'o ito M-fKips for tuttiutt rice. Plane tor 2."s. Kf. slii-. .ss f "7J s 71 VK(. ami for potato ciirk.

iCLnJriAHy .'"' t\ """'oW.r i V .

.

a them use as boiled be can boil and water cover drop and potatoes. and enclosing stir none BALLS tender. a thick. until the breadcrumbs balls of nutmeg. if or sprinkle a boiling water. like an the may are omelet the onto with loosen bottom. minced peeled of out Put of the sancei fry them the over form cold. mixture in roll them of dash a the leaves potato croquettes. on on scoop water stand let it potato a fifteen for with and and yolks of beaten the tablespoons cayenne of sides egg made be may eerve in Serve color. raw sprinkle with moisten of and pan. them potatoes convenient. BOOK COOK ANGLO-CHINESE THE 84 to potatoes. mashed^ the so cut bails of potato is cold white enough Place put the in them from well to the and be may then slices milk nearly cold one eighth put or boiled to cream all the of of teaspoon cream. Cut drain POTATO saut^ in in the put quette cro- When meat. on or balls cloth a napkin. same 2 be in until the of a poured potatoes add one in oyer sauce it may dice with have boiled into enough absorbed be of serving. them. an seasoning)| in add potatoes parsley. white pieces there POTATO hour. (if butter 2 sauce. no sauce them range and 10. l^ chopped of tablespoon has mashed of well-seasoned 2 cups a eggSy CROQUETTES POTATO 8. is butter flat a with in served thia or and grated dish. a oven an milk. 9. heat then . dish. with them Serve parsley. cream used them. salted cutting the a and parsley chopped parsley. using just long enough hot or tablespoon and. them mix square. just before white placed into saucepan a potato pepper. a made. "^ teaspoon off* the into butter 11.To been used fire until the small to amber this way With in them and or cold The garnish. back When pan. iiai"kin (see frying a into white a )4 or them over pour for minutes. or potatoes them cups of dash little underdone a and very the on sprinkled and Put a when browned until cook every salt. sauce in CREAMED then and dice brown. dry. frying-pan. fine. crumbs the hot. boiled tablespoon a fat The waste. to inch of OMELET baking-dish. Cut it into hot in croquettes). with until them turn cover butter. into left from potatoes potatoes preparation cheese. to inch }i POTATOES that them.

VEGETABLES

POTATO

12.
On

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Shape

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Peel
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broil

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-with

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Select
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bake
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the

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of

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17.

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potato,

egg

potatoes, and

before

cut

and

POTATOES

16.
Pare

milk

the

in

\(ash

shape,

slightly brown

when

hot.

shape.

with

leaving the

mashed

the

thick.

POTATOES

still hot

potato,

oven

side.

napkin.

a

STUFFED

are

inch

^

very

about

oven

on

piece of butter

a

brnsh

once

little hot

a

size and

equal size and

they

out

ecoop

spoon

of

potatoes

each

on

pierce them

not

oblong,

or

POTATOES

hot

a

well-

ilightly In

tender; spread each

slice

Dip each

of uniform

large potatoes

slices

Serve

minutes

3

round

Brown

into

until

pepper.

BAKED

14.
Select

heat

potatoes.

salt and

either

POTATOES

lengthwise

salt and

and

smoothly-mashed

mounds

almonds,

BROILED

moderate

over

of

epoon

little

3

potatoes

sprinkle with

and

butter,

the

cut

sides

both

MOUNDS

large

1

put

pan

85

the

potato

sprinkle

well, and

serve

has

with
very

then

melted
add

2

add
cups

absorbed

all the

sn.It,pepper,

and

hot

scant

a

of

cold

butter,
a

spoon
table-

86

THE

ANGLO-CHINESE

FRIED

18.

and

Cold

boiled

cooked

until

crisp

hot

fat until

it cools

the

place them

on

as

they

as

hour.

for ^

water
in

potatoes

FRIElS

turning
into

it.

the

in

potatoes

garnish

different

shapes

to

the

Let

them
them

put
Prain

in

a

and

frying basket
remove

and

sprinkle them
colander

Saratoga
or

them

keep

oven

to

give

an

the

length of the
in

cold

and

fat, when
do

not

pu"f.

on

will

for fried

then

potatoes.

potatoes

kinds

of cutters

used

are

give

to

an

second

in

the
one

so

They
If

place.

a

separated,

colander

to

drain,

those

turn

until

on

in

them

fried

are

crisp.

dry

a

them.

them

all

are

be used

may

wanted

la

doi:e.
hot

hot, place

serving.

POTATOES

SOUFFLE
sides

be

them

hot

until

they

to

drain

and

balls.

salt, and

elice them

cat

all the

trim

and

square,

even

hoar; dry

puff into

lot
and

and
a

into

chill

put

Keep

fat.
them

oven,

open

OR

must

with

Turn

thoroughly
napkin;

a

; then

starch

the

out

to

on

if possible.

paper

as

wash

to

them

the

time

some

thin

as

piece of ice

a

the

With

sieve

Sprinkle

slices

perfectly dry

cut

they

a

into

little time

before

moderately

they

many

and

lengthwise,

POTATOES

When

in
be

for

shape.

place them

once,,

before

potato

fried

Fancy

in smoking-bot

PUFFED

for half

is only

which

the

into

good forms

are

are

time, dry

a

salt.

moment

a

potato;

water

thick.

slightly colored.

potatoes;

oval

inch
knife
basket.

a

a

them

should

2L

Peel

with

paper

a

will

the

water

with

potatoes

in

for

as

onto

cold, and

at

STRAWS

slices

into

^

plane

water

slices at

soon

as

once,

drain, and

them

Serve

it well

potato

fluted

a

a

immerse

and

the

cold

the

of

ed
immersat

color; then

a

put into

basket

the

done.

are

press

SARATOGA

with

fresh

into

few

napltin, and

form

potatoes.

potatoes

soak

a

in

put

AND

disl)" There

meat

20.
Gut

the

fat, using

broiled

any

scoop;

about

with

hot

all

shape, and

amber

an

BALLS

cut

one

cut

to

until

potato

straws

strips

or

Fry

oven

POTATO
a

each

strips; making

Fry

use

make

To

Slices

to

balls

make

them

will

any
on

be

not

they

butter^

if kept.

crispness

19.
To

in the

paper

their

lose

many

dried

well

must

in flour

into

cut

with

aaat^-pan

a

li rolled

or

then

are

Too

(see Frying).

fat
a

sliced

are

They

done.

put into

sides.

both

on

BOOK

POTATOES

sliced, then

are

browned

Raw

crust.

cold

potatoes

COOK

same
on

are

a

}i of

size and

napkin,

soft, but

cool.

Toss

the

serve

them

off the

a

thick
Soak

fry them
colored.

immerse

basket,
on

and

and

napkin,

so

corners,

inch

shape.

not

Then

an

in hot
any

as

lat

Remove

remove
a

"

them
in

them

or

as-

the

that

garuiab*

-

VEGETABLES

SCALLOPED

22.
Fare
salted

and

water,

then

drain,

dish

saitable

Bhavinga

antil
dlsfa.

with

water,
table

; put

and

little fine

a

SWEET

23.

they

until
with

cloth, and

a

salt

and

hot

a

before

24.

BROWNED

soft;

t.

and

as

the

and

it

brown

rule

the

Either

28.

from
ccp
GTter

Baste

Pare

neatly

them.

For

maple
the

syrnp

frequently

raw
a

or

ftie until

completed.

of the

range

to

the

layers
of

top

the

off the
to

and

boiling water,

in

Cover

water.

let the

cook

the

pot
for

steam

potatoes

POTATOES
inch

H

slices

Sprinkle

thick.

sprinkle mih

Place

sugar.

with

them

in

them

without

place, and

one

the

it in

put

milk

or

with

baked

SWEET

sweet

potatoes,

pint of balls, melt
when

quite hot, then
with

the

liquid in

to

moisten

them.

the

with

}i

cup

hot
and

dish;

a

in the

let cook
add

top

with

and

use

same

eg?,
as

a'

used.

French

of butter

put

it the

BALLS

POTATO
and

sauce,

be

may

the

salt,

with

Serve

brush

tomato

a

potatoes

very
cover

it

well

them

season

pudding-dish,

a

Serve

and

once.

PUR"E

potatoes, and

CANDIED

sugar,

until

Bake

CROQUETTES

POTATO

hot

enough

oven.

at

skin.

the

croquettes.

boiled

boiled

breaking

sjrve

POTATO

SWEET

; or

POTATOES

SWEET

for potato

potato
in

dish.

luncheon

pour

potatoes

in

butter; add
white

mashed

iuto

SWEET

thoroughly

and

pepper,

then

;

butter, and

the

27.
Mash

them

put

SWEET

BAKED

skin

26.
Fallow

the

Continue

come

shreds

few

a

serving.

with

scrub
the

break

eii

side

potatoes

25.
Wash

and

brown.

to

oven

fork

a

them

spread

pepper;

baking

a

POTATOES

potatoes;

it to the

draw

boiled

cold

Cut

the

pierced with

Peel

minutes.

10

scrub

be

can

Botter

there, also

to

minutes,

3

layer of potatoes,

parsley.

in milk

pour

a

boiling

hour.

one

and

again.

and

chopped

with

let boil aboat

this

here

butter

loosely filled,then

is

about

Wash

of

drain
into

Cover

pints.

3

boiling point;
then

bits

make

to

the

to

the

salt; add

of onion,

Bake

cold
to

POTATOES

potatoes

quickly

in

send

to

dish

the

enough

heat

rinse

sprinkle them
or

slice

and

87

salt

in

cutter
a

casserole

balls
in

scoop

the

before

and
oven

the

;

shake

balls
add

i^

them

till tender.

cooking

is

ANGLO-CHINESE

THE

83

STEWED

29.

If fresh
water

few

a

in

stew

tomatoes

minutes;

of

butter.

yi

of

each

teaspoon

one

the

in

pour

drops of

15

with
Serve

the

in

made

follows:

as

tomatoes,
it

salt

and

the

tomato,

over

pepper,

of the

Place

a

until

or

and
for

enough

size

the

dish.

8

until

and

fill

place

meat
to

on

oil instead

use

pulp.
and
a

Put

pepper,

small

bread.

the
a

piece

of

in

bread,

and

in

oven

from

a

or

few

15

a

to

little oil
20

minutes.

also

inside

The

it.

^

water,
bake

the

sauce

cut

a

for

inch
and

inch

amount

of

into

place

a

about
be

with

the

with

an

in

oven

may

from

tomatoes

thick

one

if desired.

egg

half

above

in

an

it

let

livers,

or

of the

small

stut"ng

a

fine,

above

stufl^ng
the

circles

baking*paii
minutes,

15

with

served

thia

If convenient

stuffing if desired.
tomatoes.

TOMATOES

drops

top, sprinkle it with
or

have

ov.n

pulp taken

staffing rise

piece off the
a

the

and

the

brown

ROASTED

butter

replace the

piece of butter
Bake

quickly

A

cut

tomatoes;

few

a

hot

chopped

chicken,

meat,

of bread

slices

of butter

32.

Peel

a

with

them

onion

pepper,

piece of butter

omitted

of

Dust
the

of

Fill

bread-crumbs,

letting

piece

be

in

skins;

the

inside.

teaspoon

dip them

may

the

cup

stuffing is browned.

.

it is better

one

Cut

each

Bake

and
which

bread*crumb3

remove

minced

any

them,

a

not

consistent.

tomatoes.

on

the
The

of

salt, ^

fire

of

butter.

tablespoon

one

parsley,

tomatoes;

tomato

do
out

scoop

cup

teaspoon

one

Stir

^

chopi"ed

tablespoon

is

add

slightly;

color

of sugar,

tablespoon

cup

of

}^ teaspoon

TOMATOES

tomatoes;

Take

a

melted

of

STUFFED

end, and

stem

with

or

dish.

same

firm

large,

of! the

slice

watei*,

layer of bread-crumbs;

thin

a
a

with

top

tablespoon

a

with

them

over

the

31.
Select

1

tablespoon

a

cold

salt, and

of

teaspoon

one

dish

baking

Cover

juice.

minutes.

and

in

wet

ad

of tomatoes

quart

of pepper,

teaspoon

boili-^g

pieces, and

in

them

one

in

them

TOMATOES

with

sprinkle

tomatoes,

moi'H.ened

been

To

of cornstarch

SCALLOPED

shallow

a

onion

%

teaspoon

of tomatoes

can

Spread

pepper.

placing

by

bread-crumbs.

or

a

tender.

sugar,

a

skins

peel off easily. Cut

until

and

with

30.

Season

the

remove

saucepan

salt

Thicken

of cracker

cup

TOMATOES

they will then

granite-ware

a

used

are

BOOK

COOK

on

each

top, and

remove

of oil in each

crumbs,
onci

and

little

a

one;

pepper

place

with

dust
and
on

of

salt.
a

slice

the
salt
Pat
of

VEGETABLES

BROILED

33.
the

Cut
on

broiler

a

without

the

turning,

them

on

hot

a

d'hotel

over

hot

MACARONI

four

peeled

large

tomatoes,

seasoned.

and

put

a

and

into

shape

until

fat

deep

in

cheese, and

the

side

by

in

with

chopped

oven

15

of hot

garlic, and

flavor

much

very
not

the

a

them

cold
add

canned

peas

as

are

(this will

water

the

them.

overcooked,

be

When

carefully with

improves

little sugar

more

and

browned

used

turn

the

let them

into

egg
end

the

of

each

cutlet.

doyley.

a

in

the

frying-pan,

a

about

until

they

breaking,

and

cooked

sprinkle
hot

in

Bake

cayenne.

a

place them

them;

oil around

side

open

are

and

required for cooking

them

20

into

minutes,

so

as

bad

taste

become

a

into
of the

soft

break

to

fault

in
aa

having

which

can,

thoroughly

the

to

Mix

do

and

underdone.
with

off

them

They

let

not

they sometimes

heated.

easily

be

Sometimes

them

rinse

do

and

butter.

peas.

boiling,

sieve, and

a

enough

salt, and

pepper,

not

them, depends

boiling water,

until

of water

plenty

them

salted

or

with

season

as

^

PEAS
time

fork,

a

Use

fthis is

remove

seasoning, and

any

and

water,

mass.

dish.

the

to

a

little

a

Add

each

little sweet

a

Put

10

in

stir

of

pinch

a

together, seeing

without

GREEN

also

it forms

three

add

and

pulp,

a

on

them

Move

same

freshness.

ofT the

seasoning

and

frequently.

it is well

parsley, salt, pepper,

; boil

saucepan

Drain

mashed.
in the

their

upon

cover

of peas,

cut

FARa

Pour

in

be

that

serve

carefully

36.
The

and

maitre

may

pepper

into

place them

fat.

Serve

minutes.

20

to

halves;

baking-dish.

a

well

TOMATO

lift them

Then

little tender.
side

deep

}i inch

in

down,

in

tomatoes

well

cutlets, dip

crisp, drain

Lay

melted

when

until

cook

tender.

oil,

tomatoes

little

a

tiny piece of macaroni

35.
Cut

and

become

mix

broil^

CUTLETS

pan

salt,

them

and

butter,

broiled, turning

tomatoes

macaroni

and

Cook

crumbs,

bread

Fry

boiled

chopped

pound

the

until

grated

flour, 2 tablespoons

stew

a

teaspoon

a

Cook

pepper.

cayenne

into

until

or

either
the

Place

on.

pepper,

minutes,

TOMATO

AND

butter

ounces

salt and

or

then

oil, and

skina

the

with

piece

B^arnaise;

or

with

with

15 to 20

each

spread

leave

dust

fire

Mayonnaise

34.

in two;

down;

moderate

a

slices, covered

Put

side

ekiu

dish, and

sauce,

thick

into

with

TOMATOES

horizontally

tomatoes

60

do

have)
not

;

quire
re-

cooking.

PUR^E

87.

OF

PEAS
"

Boil
Place

them

the

peas

until

very

tender; mash

again in the saucepan,

and

and

stir into

press
them

them

enough

through
hot

a

sieve.

milk, pepper

90

THE

ANGLO-CHINESE

Baity,to well moisten

and

and

COOK

them

season

al90

add

;

BOOK

butteri and

some

very

a

little sugar.
Dried
The

potato

peas

pur^

roses

makes
into

or

pieces^ laying

into

with
to

sauce

throw

dried

them

into

They

beans

and

Use

also

good

Pat

and

them

as

soak

spinach,
off the

to

25

a

same

butter,
5

season

6

or

with

bread,

Many
are

often

a

to

them

again

the

cover

well

pepper,

with
Serve

fleurons

or

prefer
on

water^ and
white

just enough

a

on

of

a

a

until

will be

son
Sea-

gXosej.

tender, then

with

in

salt

white

sprinkle

and

drain

pepper;

sauce.

the

Boil

with

of

free from

salt, and

uncovered

a

from

with

over

it into

flour, and

garnished

dish

until

water

turnuigit

and

pepper.

tablespoon

pan.

sieve; put
in

cold

level

a

of the

fine

wooden

a

with

stewpan

stir

the

over

of

croutons

15

the

fire for
fried

or

puff-paste.

it without

mincing

top of the

spinach.

bundle

soft

not

well.

peas.

flour, salt and

al"out

bottom

hot

but

drain

beans

then

water;

tender,

with

spinach

the

through

cold

and

season

cover

tablespoon

and

and

the

Poached

omitted.

flour

eggs

ASPARAGUS

stalks; let them

the
into

in

BOILED

with

saucepan

of

cook

and
or

cream,

wash

42.

Scrape

and

butter,

1

butter,

it

served

them

BEANS

SPINACH,

done, rub

minutes.

toasted

each

cut

or

off the

in

the
ri";lit

pur^^e

as

LIMA

little hot

1tours
uittii

boiling them,

occasionally pressing it down,

When

spoon.

oz.

boil

If cooked

the

stalks, and

water

minutes,

time;

one

tliem

witli

several

boiling water,

them

it in

put

just sufficient

at

quarter inch

one

tender; drain

and
in

pepper.

salted

1

them

of water

pur6e,

a

Moisten

grit. Then

them

mix

or

into

evenly toj^ether. Place

until

used

41.

Pick

lay them

boiling water,

add, if convenient,

3 lbs.

beans

cutting

FLAGEOLETS

plenty

into

water.

the

cut

;

butter,

40.

off the

BEANS

89.

batter, salt^ and

are

like

bag

pastry

a

dish.

a

uncovered

are

salted

break.

with

strings

ing.
long boil-

well.

them

If the

enough

the

strips, and

salt, pepper,

coat

to

STRING

boil

and

boiling water^

season

38.

and

require soaking

pressed through

around

together^ and

four

bat

way,

garnish

border

fancy

a

in this

pretty

a

number

a

lengthwise

salted

used

carefully all

Remove

bean

be

may

muke

stand
them

in

cold
uniform

water

in

for

half

length

;

an

hour;

put them

tie

into

ANGLO-CHINESE

THE

92

46.

COOK

Good)

(Very
Boil
Make

a

of

teaspoon
a

the

cabbage

white

sauce

salt, dash

pudding-di:jli ;

Make
of

with

moistened

bubbles

tablespoon

through

the

with

the

milk;

and

until

Add

a

for

water

add

thin

milk

boiled

has

piece of butter,

and

it until
it

over

hot

a

the

Cover

the

made

of

a

stand
in

bo

their

will

them

^

Drain

shape.
with

icepan

lightly

them

or

15

it stand
insects
saltea
not

BO

tliere

soft

lifting out

be

may

and

water

as

the

in

cook
to

fall

the

it

cover

until

tender,

the

moistens

white

it.

cabbage.

it

convenient)

vinegar, according
of the

and

thoroughly,

butter, 14 tea."5poon

of

for 5

range

pour

salt,dash

its

to

Boil

strength.

minutes,

so

incorporated.

minutes,

sprouts
or

in

until
a

insects

let them
there

may

salted, rapidly boiling water,

tender,

colander;
toss

and

sprout",

tliat any

so

into

to

sauce

of the

outside

them

but

not

until

they lose

then

place them

until

seasoned;

iu

a

mir

or

them.

coat

CAULIFLOWER
and

salted
Put

it uncovered
to

if

plane

a

Hide

salt, and

leaves

cold

in

cauliflower.

the
20

to

and

pepper,

outside

upside down

water;

SPROUTS

thoroughly

just enough

off the

of

well

minutes,

20

of

the

on

from

50.
Trim

of

amount

cook

only

Drain

water.

1 cup

to

Put

them

butter,

with

from

15

mace,

(Use

BRUSSELS

out.

cumo

the

off
and

tliat it

shreds.

leaves

water

uncovered

cook

and

sa

salted

in cold

sauce

SLAW

will become

sauce

wilted

any

layer

a

the

generous

a

drain

of

tablespoon

one

49.
Remove

then

HOT

let it stand

and

and

cabbage

it in

cook

so

boiling

and

of cayenne,

saucepan

dish.

bit

away

thin

fast-

salted

sauce

and

of pepper

that

in

tender

of

serve.

into

cabbage

the

oven.

in

same

top with
When

place

shreds

48.
Cut

^

bottom

CABBAGE

and

salt, pepper,

the

the

on

the

cover

Serve

minutes;

15

cheese;

of milk,

layer of grated cheese.

a

it in the

and

SWEDISH

into

add

chop it.

and

water

flour, 1 cup

and

then

and

sauce,

all the

out

layer of cabbage

a

sauce;

it is done.

cabbage

boiling

rapidly

white

butter,

crumbs

47.
Slice

Spread

it with

cover

Press

of butter

each

of cayenne.

layer of cabbage,

second

a

crumbs

above.

directed

as

of 1

CHEESE

WITH

CABBAGE

BOOK

cut

about

piece:?. Remove
If not

stalk

for 15

water

it into

the

a

or

20

twenly
any

minutes

quantity

generous

minutes

from

scum

perfectly white; rub

or

a

flower.

Let

take

any

the

with

even

to

of

out

rapidly boilings

until
the

tender, bat
water

little white

sauce

before
over

to oven brown. a chicken. into egg-plant center covering the each LA dish. few drops stock. olive of the remain of uniform peppers for half oven used. eauce. Pour Cover hours. each Fill breadcrumbs softened and in with oil. Cut in the the Cover with 6 them in in of moderate one is 55. 62. Put ing stuffwell in a in a suitable . pepper. it takes and a 4 (French) GRECQUE pieces of onions. 30 and in egg or in Cut tender. grated bake them Place a Cover bubbles sauce EGG-PLANT Boil egg-plant an length wise. it to and remove or an a better hour.ySSQETABLhS it with Serve as broken off and a Break pnddiug-dish with top the through white. or to the out in the on skin. Serve of half them carefully to piece off the a seeds and and onion an in one the another with minced juice. to 51. meat Place deep. after one holding in lard sides them slices the inch ^ Pile plate a Dip both on sprinkle it may or 6RATIN butter. to Cut the remove parboil. AU layers with moistened slices the Plnce dish. salt. CAULIFLOWER the boiled cauliflower in alternate eaut^ and with them juice. with baking-dish ^i of to for 5 minutes water equal with allow the breaking of tomatoes. not. same dish a them and if bake a end. the break to not care moistened until or salt. replace it in pepper. has Place pieces. composed lengthwise. EGG-PLANT^A 54. and slices salt. butter. the Sprinkle HoUandaise a sauce. evaporated. inch stem partitions. them a sauce-pan. sauce-pan. Use or of them For laurel. the into with into egg-plant on the express the eta. and sauce the until in cheese. crumbs. a garnish served the it mixed Bechamel. 24 a cold. and pulpy and take with bread minutes. STUFFED if of water. two Mash the place in the skins. EGG-PLANT pulp. little bunches be being small white flowerets. crumbs crumbs^ hour one a to flour. Cut or sweetbreadSi witii white crumbs 93 it in skin. using it with season and egg it stand let of back drippings. allow parts until them Place glass a stew and salt. two boiling made seasoned dish without parts. sauce sweet green them cut a egg-plants into contents small each. 53. and butter. the removing another upon weight. and butter. a STUFFED 20 thick. and water little water. Serve PEPPERS size.

c\""ry"and stalks lengths frothy stir in ^4 with 2 slowly very CELERY raw. celery. separately l^htly is croutons hot pointed in whole Ki'^s. which sauce fine-cl^opj^ jvurfley. the until salt. Pi"pose carefo. POINTS rest cook teaspoon of of the to melt stripe of bnNid tlen them and each. a 10 cook colander.ly together. TTRNIPS inch SKinare.d in ealted the trim using dialu a unbleached the stalks stalks a pepper. welU the stalks the in water until water. wl. Cut then mmntes. skles^ and platter. leaving indiea 6 teaspoon roux and cover place it evenly 5Sl 3 the when and JUS AU roux. enoogh white potato drain saoce and to . . the For and ia well cook on Boil long. pint generous ccx^ked. a tender. let of tlie Keep water. are butter. in let simmer constantly. root^ and attached them tablesp9ons pepper. and carrots cut them and into the while one br^wn dip the end in jvntr tlie CARROTS AND into tmnips bal. end the it of the the cook smooth celery add was the prepared. brown a skiua. in of cream hot over boiling tablespoons 8 ed-and-triiu- tl:e clean of inner the Reserve celery. the atrifia ready of peces decorated the toast croutoua center. it around pour gravy. it for 5 anvl Add the 1 S cu|^ of stock celery. dish or on ejrg. place the Remove the minutes. in eat inch celery covered ar.M THE ANGLO-CHINESE 51 the HemoTe Put tbera in and preaa them boiling aalted with moiaten through eream.. aalt* long. or 57. branchea. Seaaon celery into the drain tender. and mix CELERY piecea with the to root.te I: around of an is"ami a of mix moisten until water browned. wateri and milk. of I^iscard dc'. then pointed. COOK into in them or salted with aamall water. then butter. this.s^ celery into Boil dice them Stir \ the are spread Have even. aauce. salt. "4 teaspoon drain. piecea coarse Make floari celery^ and me\l celery into remove minutes. for Strain the WITH TOAST 25 of nutmeg.icate CREAMED to into with taKcspoons of Let eel Cut more ten or batter. when and making s^i^htly beaten. cuj\ stirring both Cat them V bunch a Cut $et o^Vry ^ ""sv"p and water flv^ui and the of if desired^ t"oiUng cov^k. bunches over of heads Cut with inch one CELERY 58L tender until the remove STEWED white a and drain atock. or BOOK PURfeE CHESTNUT boil ahella. butter of each dash in and Parboil neatly. maah.

or into cauliflower. flageolet beans. pot thin beaten and enough add "Pur^e pieces of to egg and crumbs. to beans be used also together. cream be served may improved are water butter. Serve pepper. string-beans of drained well VEGETABLE inch or peas^ pieces macedoine in separately lor and pepper. SUMMER SQUASH pieces. salad. and the it into pork. water. 64. Cat 96 and two if three to the remove whole they will lose or hours skins. water. Brain butter. minutes. Wash. and scored. water Boil night.* but them throw 6 to them and a cover through it press make Cook a right consistency. bury with slow a Season or roses them them. roll them Wash When a BEANS over the 63. like toast the cream potato the size of pur^e. which fontnge are gives a salt. for if young. salt. meat. be balls. in egg do bay-leaf. salt oven boil garnish. cream and water press if convenient. add well. Season into their with slices if large. dollar. out for 20 all the . until croquettes. mush tender. lightly Sometimes effect good be dice. the separate so used dish. skin them over them.VEGETABLES ttera en and carrot a them cut lengths. a in placed mixed and Wash changing boiling with are of them put colander. small beets done butter. the tablespoon closely. it for use vegetable- vegetables break to instead them them in and a to Mix put garnish a OR soak water remove place it in etock the several small a baked For To the them molasses.' and cups. from salted with them make silver of WHITE pot. sprinkle rind as HARICOT beans. hot in fry a or Bretonne. cook in thoroughly. and The mixture Baked. in them and croquettes. to vith or being not as vegetables. boiled vith should butter. or Season cut into until with small tender. The sauce. small color when and can dish flat a be or mixed being on half and or vegetables into should cut together. vegetable a be may small before be salt." lorms into bag through them is called pastry on a in piece of salt Pour flavor it form fat. small. and boiling salted mash. and for into cold a with pork the Cover they break will a by If onion. the This or hour one when pepper. Boiled. easily. cut if old. for cook to the They pepper. in seasoned Croquettes times. a into put a To boiling. with meat of salt piece bean a enough pur^e. pepper. about in Bechamel a for of or Paree. BEETS break not the them skin. the tender. moistened This piles around 62. until slowly 8 hours. small of color. salt. green small separately prepared fancy shapes with and balf into turnip into equal proportions inch OF MACEDOINE 61.

in the gravy or with a it will be as and egg. pepper. Cook around. be to sauce. are white uniform one inch carefully them with crumbs. pour onions a oven them over are in them a wanted sprinkle pan. lu in a hot . and Season tho cornstarch^ lettuce. salt. saut^ in Peel them Boil in instead of salted heated with With stuflSng made a crumbs.ANGLO-CHINESE THE 06 PARSNIPS es. with a cornstarch. sides into hour. pour the cut side heads pan for simmer and sides. any pieces in and dish This soft. Put to butter. size. after they little sugar. ONIONS melted garnishing. and and dust the remove fork. If browned boiled put and them tender. fill the with even in Cover. water Stuffed: Select lengthwise. sauce. add let it it with thicken Take the top stock to oven to if necessary. the over stock hour. place them. sauce chopped Place LETTUCE carefully leaves. and browned. on Tie moderate a the renew insects. drain. Wash with pan a carefully with little served be the seasoo^ them. a in the row head. over soft with in the stock place Round moderate a two and meat. are and tender. using Cut replenish hot a quarters. the parsley. any the place pepper. in little stock. Or if convenient. it by the root serve salted white a lettuce is fork^ in it with for with or salt. Place equal and and top. seasoned. enough pan of them cut cucumbers spoon a browned until and then large egg flour. as entree. lettuce the lay it double. the lengthwise slices of flour them throw tender. salt. and a until cook and boiling water. and egg into STEWED side 68. ^ 67. until or with out beaten a inches 1^ the deep. putting it under over in seeds. a the Thicken not in the a it pan oven one if pan in the gravy them. Boil and the parsnips the remove Sprinkle with saut^ both on and stir into small slcins.' and butter. and Lift ^ hour. then mash drippings cucumbers. cream them the dieh. Boiled: in tablespoon one until or them Cut pepper. tender. and CUCUMBERS until through. the Lay the cover lettuce form cucumbers chicken. one BOOK COOK and pepper. salt and until them cakes. in melted Dip 66. baking-pan. can to until or tender. milk. to water inch roll in boiled the and in cold H butter. an the the off wilted together. and with pan to deep. dish. both on well-drained parts of minced cucumbers the the of remove sprinkle bind lengthwise Make sprinkle moistened cover Remove necessary. the drain. hot a enough stock middle. to brown. or the serve. one thick- parsnips.

boll butter. MOCK center of THE into water. CORN back them Put silk. but from out ONIONS equal parts of minced tlie onion salt heaping with of fine it with onions Scoop minutes. and lightly together. Turn the them the OYSTERS two and butter. if needed. stir them little cream SUCCOTASH cut from the ear. to or the slightly. the of portion a upside down let it cook very and through with and top moisten lose to 71. butter. and pastry of a beaten eggs. frying. pepper five hull* one eggs. it into it into Put the out it may be may the of each grains enough or 72." VEGETABLES Peel Parboii with onions. the them for ^\^ chop Season inch an t^'uder. Mix or CORN CORN measure stiff. a cup same Fry frying pan of in as level them and deep boil and cover.dropping of corn of salt. and yolks of tablespoons Sift pepper. milk. salt| a dash ON CORN the pint of the a shape.to fionr. down as To and cakes. or brown to oven Chop fine cream or of % the 2 one the flour. the to from of 2 eggs. add and 2 baking mixture consistent in enough melted one of cup thoroughly. Add hold the or sifted whites more together spoon. Cut and and 70. ?^ teaspoon teaspoon beaten made let 73. . full. xninutcsy and not cover^ Strip off the husk minutes.and of water. These Fill in EAR it hardens as of the knife a off boiling water. for oven an Ta'. in soft breadcrumbs. fatymaking little milk in and pulp add Place cup the in of baking cream dish. this and add beat mixture the together powder. of batter one serve over run canfnl }i teaspoon black tlie a little water add while cook in griddle cakes. and and meat. 10 be of green row the it. and sant^ fritters. "7 then add a corn. the ear. any season kind with of lieans. stuffing made a SPANISH STUFFED 69. of pepper. dish. salt. FRITTERS corn . salt the not the chicken. Place crumbs. of tablespoon of dash pepper. center. a in corn. Fill them draiu. and a shallow a butter. until tiie last cover pnlp. and in the same the beaten I a faucet. 15 Do the ear. cnp prei" CANNED sieve. )^ butter. fionr of milk teaspoon make to a canned 74.ce mixture. and if convenient. % hour. parts of separately. to from sprinkle the long so the them turn taken they will brown so and pepper. it to the melted it with with tops add center. on of butter it into Koll from dropped on hulls each teaspoon bind to corn small into spoon which case it from the liot use a equal and to corn (at. an pan a sugar. leaving of canned topi and salt.

salted in and They and the all leaves. then minutes. pat 85 minutes. YAMS hour.9B THE 75. or boiling halves off cut inside. can a dry to 15 )^ to 1 : and 78. the bottoms with B^hamel into or divide and artichoke good it bottoms shape. across. be procured. off stems * BOOK COOK ANGLO-CHINESE cooked oven Small while they or in are the not palatable. of salt. to with cut B6chamel| Trim tender. close be bottom BOTTOMS choke. 1 spoon table- . and boil They a only. drain knife sharp Hollandaise or into sauce. to bake. gently Cook boiled be may to the sprinkle first be they or minutes salt" of butter should of quart one teaspoon of lump OKRA of ends a yams about need the iiiid water sized require size off cut put serve Medium for- pall out good. made of 1 egg. until leaves the serve should leaves leaves the hardest opening. hour. an down upside until or the remove leaving place ARTICHOKE water the cut and Cook. Serve tljte to way. Canned Tt. Take eatable. served base of the which are leaves with whitCi only and same and one ready to of cup yams large a few in minutes out a them Put easily. bottom top for ARTICHOKES even Wasli water serve or The the choke. them 9oil Or sauce. the Gut leaves. little in pat }i saucepan a when and hour. Hollandaise into quarters. napkin. wiih drain. Grate floor 10 and water a pinch WATER chedtnuts. for longer thoroughly be must with 20 baked pods. CHESTNUTS then Fry stir in into Crisco batter or butter. the and into well. Remove the straight ones half a quarters. 79. pepper. very Wash are bottom. an 76. and on the and with well.

.

inch ^ slices saut^ cornmeal in cut break in fat. minutes. for hot a and combination. coated cereals it egg one completely cold Stir enough for be in evaporated. a or into balls to egg used in and cold uniform size. best It is seasoning to boiled be bunch. meat a again crumbs. and and without with straight it is to be thick. Cut drops 5 stirring it salt. the milk. roll in only will egg. teaspoon of 1 egg.and well-boiled Pour Be to on dish. even pieces uniform. and in or -tin it in in egg one then bread a the Make both on MUSH CORN harden. make juice. and can when hot on of or cream. and be a of good in turned cloth. or to onion in diameter. flour sauce. one white they or They way. BOOK COOK ANGLO-CHINESE THE a as fat. or pieces in egg of and each into Cut sides. the saucepan. dish with or mush the day before flour. and water. cold When with farina lias of yolk furina and it so milk Dash ealt. Bechamel tender. removed o"f the Btraight * . they lose cheese. (the minute. Cook 2 BALLS FARINA 4. and boiled Roll in in hot fry used. boiler double a smooth. or batter. the it will so it will so have FRIED they be may should Iiave time or game. then crumbs. this with in light amber a the cook the into stiffness. to be can of cayenne. a macaroni made DIRECTIONS but tomato. close only. cup onion the boiling beaten dish. dieb. yolk and cook thirty to twenty cayenne^ to inch one and white 5. and clear cooked when timbales. MACARONI GENERAL 7.ICO }i of farina. to or with add then well garnish to little cold a break). beaten hot fat on napkin. milk. 6. When for few hold They form. as in balls the in water. They vegetable with in syrup. FRIED hominy tablespoon will a it roll the crumbs. the milk^ H cups milk Wet minutes. sides. The color. good into grain fine. them are frying. of Fry sure vtsry balls a HOMINY into flour. pretty Any Serve thick. and the and for before milk the add mix. crumbs. color. used gradually cooked not has water make pieces them and It is generally sauces long lower is smooth. then into dip them sides. is pieces quickly They must be When done drain then tlie macaroni the will yellow needs lay them in a soften. until Yolk juice. and pour egg. an(] have fry in hot sauted served is good It dish pieces }i inch flour. in crust breakfast a to Roll rolled a both on mush slices. and pour into to on a be a a circle cold in until water mixed with water.

FOODS FARINACEOUS SPAGHETTI 8. the with and minutes. How th9 in tender until salted Take served. which it into Pat Ion}?. seasoning milk is absorbed should to pudding- a it liked. strings when above. butter and GRATIN harden. MACARONI 10. to . Spaghetti is small a and 101 delicate more of form It is boiled macaroni. a grated cheese. and nsually left long. OR it with they OTHER drain above. to of mixture A with is absorbed time has directed as saucepan butter the cheese or macaroni the AU salted not let the water drain off cooked. the drain. be cheese with MTVt same the is combined and water n"ay with the and used be the % to pound of macaroni. any minced be moisten fine. dish 12 will as It WITH MACARONI.as all the and (Parmesan the and boiling water. cheese with macaroni. alternating two tablespoon A to macaroni tlie cheese. Swiss directed as sauce. good a fill the prevent to colander a in half ma\es CHEESE 3 inches to frequently bntteri salt. the and Parniesan melted. dish sauces browned. then and milk. a 12. following eaace. serve a then eauce vegetable into Do with over it is grated cheese it the MEAT chicken or should meat and meat. boiled Mix in it garnish. uhtil or grated it with Cover disli in garnish. Boil the it to return until the the Boil dish or as white makes a and mix until toss "or until macaroni. a with sauce. with and becomes latter saucepan. bake of melted more or the until it is boiling soft. Put melted. then colander. Bechamel with Drain cheese of WITH macaroni the it to return the MACARONI 11. the former liquid. the 15 minutes. very This dish. macaroni mix MACARONI Toss Serve the over at fire before once is often hked. is BAKED much as Break Shake and macaroni| as 9. well are WITH with macaroni brown or good the cream in . 15 it into Turn the into put mncfrjni. it into once. luncheon it is tender. this breaks and mixed). macaroni When MINCED minced The sauce. boil Serve water^ Gmydre Turn at cook it 12 violently. to hot cover With the 2 tlie hot forks serving-dish. lightlythe and poor cheese TOMATO MACARONI 13. the butter be to adhering into cheese is perfectly from put If much it salted is macaruni layers. and with top pieces 2^ to saucepan bottom. tomato SAUCES it in mixed colander. macaroni it into boil water.

stick beef extract a from the 3 into it well Sprinkle juice beef tomatoes.ed. the rice the the hot is still them Turn rioe is done. Make it in Cut a cornmeal slices mush. and macaroni the of clove a cheeae. boiling water. some together serving-dish. therefore directions soft.THE 102 14. it 6 cloves. drain on the fire. an dried the are "" flavor. salt with over pan and pepper. and a the After lardoons is roasted. 1 FOR COOK BOOK AND RISSOTTO. then has cheese tender. of teaspoon a let it add then browned. Pour one rioe the mixed the sauce and water grated 1 No.and wus and mushrooms. extract. sauces. The are cooking Oatmeal ordinary (a teaspooa . MACARONI FOR 2 using in place of the 1. Oatmeal requires rule is to ground before partly cooked variest and is put cooked a cup to PORRIDGE in dififerent they it is better to be OATMEAL put are observe until of meal very into up the grades of for a sale. CEREALS 19. best 15. and a SAUCE few They should FOR beef. the turn of of NO. of this Italian at give their to in given by the pound enouj^h for is sauce upper round of poik. sauce and hard. while then Swiss cheese. When They SAUCE ns reci|^ of macaroni. should of given not salted on be and the the branda some time for packages. it into put When soft. FOR MACARONI. but quart coarseness. be can the after fresh than longer cooked be not which cepe?*. pound a groceries. all small a b(tiled. until it over No. beef best. leave or it in POLENTA )x"il it for a piece. until but not add. cup No. POLENTA FOR * Put into chopped 3 fine and tablespoons beef a half a of clove in water al jo. This The bought of amount mushrooms mushrooms. and off lightly until with cover given above. directed 16. Boil it is firm long time. minutes to for use Make cup a sauce chopped round of roasting garlic. mushy. the are MACARONI for No. it steam dry Parmesan . and softer. 1)4 eaucepan of tableapoons which 3 the macaroni soaked 4 or until Cook garlic. Add butter. SAUCE ANGLO-CHINESE No. Add. 1 RISSOTTO 18. given above. are onion for simmer 5- minutes. 17.

the is boiling. to way. oatmeal not good and form the hold is boiler oatmeal the but drop to Oatmeal the until evaporate moist double in until covered pan moistnre It it cook FOODS into molds harden^ to cold with and sugar milk. add boils % nearly the wheat be should It but cooking. in the . set with coals. the all cornmeal the hand the with Sprinkle MUSH stir stirring and cook boiler double into it % flame at least cups or rolled cup occasionally. into or "^ let three uncover Stir moist add then evaporated. the CRACKED water and then summer ornamental an of cups wheat. in be may boiling of quart a ]4 of pint a into cornmeal for Cook with of pint a time. OATMEAL slowly moments^ hot. mix it into slowly This or with eides and a and saut^-pan. oats. boil lower water for a part few of the boiler can a for with dish. spoon. It the It should in that be is better served cups and cool. cook cups the well is It remove small teaspoon it time. Let the hot water over preferably wlien and hot 2 % mixture hours. dish. stirring water. o! enough turned be can into fancy make run is then soft. be much of teaspoon salted boiling rapidly preferably and cook or as of OR a directly Place teaspoon used part upper it hour. Into the salt. for 2 put the over OATS ROLLED then 1 hour. Add ie of from cold. turned be may from consistency. vegetable and and browned stantly. very the is cooked. right when it until the and cover time while it is and served water until cook consistency. right let the WHEAT of cook carefully it break to not and and . cracked of 3 to in 103 required the and molds 20.cover keep to dish.FARINACEOUS the let and ealt). then will of salt. CORNMEAL 21. con- sugar. both on as a breakfast of hot water or turn stirring butter with slices or and salt hour. milk water. an milky into cut half longer. c^P is quite with care grains. syrup. be may cold with eaten 22. uncovered hot to the time to milk. cold eaten When syrup.

be in eggs concentrated. air menu space of one poached. always with heavy. can is The and will which preserve gum or end. the the should eggs in them original giving new be can omelets. stop to This by water. results. feci an wax. held shells be Another solution hence from should place. ways. minutes. To of coating a decomposing the on preservinpj them EGGS the is time with standing of have specks. of the boiling^ attained the nutritious. with and bright a will filled packed way hard- lime. When leaving them. easily. garniahings.s or to if even serve. is them. is place if desired. will elements and in kept them immerse of a in a heat slow gives a soft egg. articles power understood throujih evaporated the indefinite varieties a useful limited and egg show . the baking^ sauces also yolk. the it is Soft-boiled will boil to ways and To simplest although number that and 2. satisfactory then be minutes. and securing are round of dish. No. There eg:g. of BOILED to dark entering eggs them. and clean obtain No. . value make rightly the principal cookiu)". which highly a of one them unlimited the doing purposes as them and these of variety their food. 25 them crush in the cold and smooth. is old. 3 The Use 2 gives yolks for water shells. to thus egg. this. so on the the to boil done.-?. pores of cooking of household. the of part a with and They presenting sauces served fresh etc. white.ight. " The It best a DIRECTIONS is 1 place to be No.Chapter EGGS VII AND CHEESE EGGS GENERAL 1. it cause nitrogenous small an should clear eg". determine them hard. for smooth To recommended. a prevent cool. cooked may be varied in extent. on necessary mostly sink If of float to a easily-digested have poaching. which a 15 can sharp.. contain the of of substance a also of pores egg. the hold methods and when leaving will It the They saturated have To and dry the shell. have mealy. the table surface pieces will not creamy. fat of way Emerson. is everything. Tlien peeled then be thin knife but for roll off dark cutting hard. recipe lightly them albumen difficult eggs air. exactly. most breakfast a scrambled fresh A the within as generally not boiled. required. be it many food. each of way the water.

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106

A^*GLO-"HIKES"

THE

POACHED

8.
Add
th)R

Place

in

nnbroken
for

daah

a

inn

m

salt

deep

a

yolk.

two

of

This

tea.

in

dish

is

the

in

them

on

bntter

at

one

eggs*

safficient

little

a

to

blacken

both

sides

the

nnd

the

add

2

into

clean

a

babble,
begin

to

in the

Crm

only,

allowed
varied

the

extra

material

with

should
the

tomatoes

added

makes

left

with

will

over

the

serve

and

croutons

practice

some

pointed

difficult
11 to

times

have

but

scour

it

to

give it

being

very

they
they

finish the

to

should

They

is not

batter

be

may

eggs

from

A

The

fire, and

the
of

teaspoon

parsley,
pnrde

little

A

required.

of

veal, ham,

chicken,
luncheon

good

a

to

thing desired.

other

little is

til

an

stir until

8cramble"l

minced

it makes

be^ns

fire

the

change.

Witli

it

to

is taken

simple

Pat

sufficient

be

any

pan

of pepper.

overcooked.

color.

for

smooth
with

extra

FRENCH

have

to

smooth

kept

it clean

rub

dry salt

one

and

as

continne

dish.

Any

Garnish

tlie

a

to*

OMELET
of

prepare

any

is

right sha|)e (which
it soft
like

texture

a

a

fry

4 eggs

slow

a

cooking.

combination.

it the

cndd),

make

to

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pur|X):?e,

over

will

them

finished

has

PLAIN

first essential

The

and

To

When

i)erfectly clean, and

with

when

niojit difficult

pve

surface,

perfect.

pan,

to

the

at

browned

\"

is the

omch't

not

parsley.

11.
An

is

tarn

them.

dash

a

batter.

pan

bright clean

flweetbreads,

or

of

of their
is

flavor

good

a

of the

pan
a

good

bacon, mushrooms,

pieces

the

it

salt, and

fire and

the

he:it

danger

added

until
a

hard,

break

to

constantly

from

by mixing

be

egg

fine, gives

dish

If

of

teaspoon

them

The

be

not

omelets,

as

same

chopped

fried

stir

burn, they will have

to

stirred

and

hard.

not

heat

tarn

EGGS

tublespoon

them

will

let cook

bubbleSf

the

wanted

are

eggs

it

where

pan

fork, just enough

a

half

remove

there

the

keep

half

one

right consistency.
and

and

whole

invalid.

an

When

frying-pan.

SCRAMBLED

one

eggf*f

then

set;

cooking,
be

milk,

frying-pan

turn

of the

are

of

tablespoons

to

egg

the

center
cover

froth,

a

EGGS

If the

lightly with

eggs

the

boiling water;
an

it to

whip

pancake.

a

lOL
Beat

in

place

serve

clean

a

butter.

like

to

FRIED

in

time,

a

of

and

egg

an

and

pan

way

9.
Place

a

good

a

of

cap,

8

No.

white

or

eancer

the

Sat

EGG

the

to

BOOK

COOK

is

to

scrambled

have

omelet
this

use

with

a

alone.
salt

pan

The

and
Before

clean

used

for

French

vinegar
using

it

and

eggs,

in

high

give

to

perfectly

a

in

dry cloth.

smoothness.

inside,

the

a

to

and

the

not

It

have

scour

slightly

everything
It is

pan.

purposes;

wash

and

center

the

it stick-?,and
pan

requires

smooth,

smooth

other
do

when

dish.

pgj?

so

it is

omeletat other

it well

with

107

1SC3C39

It

better

18

than

more

3

is twelve

mle

The

used

be

may

Put

in

a

brown;

in

or

the

press

This

under.

side, slip

it cook

little

add

a

hot

dish

place;

let it

the

turn

it into

press

with

beginning
healed,

pan,

parsley
cook

to

and

good

the

1.

No.

2.

the

around
is used.

3.

No.

4.

very

No.
with

5.

a

other

few

6.

turning

Beat

yolks with

brown.

Let

Turn

run

over

in

the

with

the

right

the

dirh

is

top.

mu^h

the

on

fauco

dish

if that

rooms,

Chop
egg
a

sauce

cooked

la

BEATEN

yolks and
and

1

the

and

same

plain
meat

tlie

butter.

spread

plain omelet,

a

seasoned.

Asparagus

or

way.
omelet
be

may

with

ham,

used

in

fine,

chopped

tho

way.

same

OMELET
of 3 eggs

whites

tablespoon

)4 teaspoon

of

the

bottom

sides

mixture,

turning

tarragon

When

cooking.

d' hotel

nuiltre

cooked

the

Spread
other

mixture

egg

surface.

before

Before

in

used

the

parsley, chivep, chervil, and
mixture

little

tomatoes

with

parsley
the

Put

egg

a

l)efore

ready

while

fine, over

chopped

brown

not

Tomatoes.

be

pepper

whites.

do

it

or

light the

salt and

it

Any

Place

OMELET

chopped

the

Ham.

it.

very

wliipped

pan.

With

"

and

or

may

right

not

croutons.

over

peas

green

Let

if necessary.

ends

being kept

mushroom

or

top

Herbes.

Peas

vegetable

No.

before

With

"

the

with

out, rub

THE

Bechamel

Mix

omelet,

them

is turned

omelet

the

Mix

OF

is

everything

parsley, chopped

pointed

Fines

^Aux

"

fine.

little

a

omelet.

the

not

the

on

pan

center.

will fall in the

on

Have

bear

surface

lift the

omelet.

the

omelet

it under

once.

VARIATIONS

with

the

so

the

run

found.

sprinkle

Qreen

"

cooking

before

any

omelet;

at

it will

as

tomato,

Garnish

No.

it

Turn

"

eliglitiycolor

together

serve

garnishing

Sprinkle

"

and

and

part

color

if the

in

bottom

the

to

not

surface

make

top,

on^elet

out, and

run

but

pan,

the

to

of

milk

of

uncooked

the

on

roll the

shape, doubling

and

12.
Ko.

them

omelet,

an

has

not

them.

scorching.

not

cooked

to

not

dash

teaspoon

the

run

as

salt, a

the

sides, letting the
so

break

to

but

over

break

yet quite soft

under

run

fork

A

n"ing

one,

of

hot,

top may

carefully

that

egg

any

butter, and

over

Garnish

under,

to set

moment

a

and

bits.
and

evenly

begiiming

cooked, but

is

egg

teaspoon

run

the

the

the

in

done

half
small

or

from

from

just enough

heated

knife

large

one

eggs

into

let it

a

egg

away

knife

the

the

a

evenly

and

With

so

be

the

broken

pan

than

the

add

eggs

butter

eggs.

egg

must

When

uneven.
one

the

places quickly,

cook,

the

of

teaspoon

turn

several

not.

or

half

Beat

one.

of batter

Have

omelets

small

three

To

beats.

}4 teaspoon

and

pepper,

for each

4 eggs

or

several

make

to

and

of

butter

spread

of
it

milk;
in
the

Season

separately.

a

fold

then
hot

pan,

lightly and

frying
but

do

evenly

in

the

lightly
omelet

or

not
over

let

it

the

108

ANGLO-CHINESE

THE

and

pan,

let it cook

place it in the

used

the

about

oven

it once^

fold

hard;

not

same

add

omelet

the

to

augar

the

diah

although

a

each

an

one

Place

glaze.

a

and

Care

a

meat,
bilked

When

thin

done,

top, and

forcemeat

cream

in

with

which

dishes

Bechamel

well

fine,
a

powder
of

teaspoon

ahake
all

that

the

molds
oven

Serve

so

in

eight

no

a

them

under

each

good

laucheon

on

in

bubblea

of

ten
a

Hat

form.

diah.

dish

Thia

ia

of

pan

will give
oven,

of the

top

or

in

in

pur^e

the

mushrooms^
the

way

with

dropped

the

in

the

over
**

and

a

W^hen

oven.

ia turned

le plat"

or

eame

dishes

then

water

*'aur

egga

kidneys,
miroir."

au

in

dishes

into

cut

by sprinkling

eggs

tomato

"

cocotte

EGGS

mold^
each

mold,

and

an

held,
tho

with

a

firm

apoou

simple

it

they

top

of

the

make

and

poach

way

and

in

etand, but

of preparing

it of

or

eggSi

Place

the

moderate

a

not

from

uneven

butter.

them,

white. Bechamel,

and

free

to

holca

and

to

hand

in slowly

it go

aalt

very

thia, place

the

table

with

enough

do

To

with

letting

egg,

aa

on

parsley

some

it.
it

cover

atrike

covering

until

with

molds

mold

be

half

very

molds; chop

buttered

or

a

a

timbale

Sprinkle

water,

minutes,

the

buttered

a

will

egg.

hot

baste

Polignac)

la

the

the
into

Break

cooked

pan
to

parsley
invert

air

the

in

inaide

then

ia loose.

aide

aurface

the

well;

it

the

of

yolka.

the

then

"egga

by lining the

varied

MOLDED

individual

some

into

baked.

(A
Butter

top;

stewed

chicken,

pot-shaped

Serve

are

15.

and

ham,

meat,

sauce

parsley.

they

in

on

the

ham,

varied

be

may

be

may

the

from

on

called

are

chopped

minced

or

the

or

sprinkled

dishes

the

These

on

large dish^

a

broiled

on

little

in

in

way

things,

they

little

a

minute

a

break

Thia

them

uaed,

eggs.

placed

baked

^^cocottes."

little

a

is added
When

butter.

remove

for

this

other

or

not

will be greatest

appeara

the

diahea;

but

little hot

a

them

in

dishes,

by standing

poached

and

individual

etc.

of

layer

and

pur^e,

called

are

with

dry

to

once.

generally

are

the

whiteay

heat

the

glaze

dishea

Butter

the

on

ao

together

cutter,

egg

aalt

stand

not

tomato

the

pur^e,

they

used

biscuit

in

disli before
tomato

aa

cooked

egga

with

minced

be

must

Several
circles

soon

at

aweet

a

.

china

will do.

baking
the

thinga^

Fot

Cocotte)

.

.

oven

sufficiently cooked,

if not

range.

As

the

while

times

yolks several

them

of

ahelf

the

on

Serve

Miroir

egga

it

be

may

other

EGGS

Aa

little

a

with

pepper.

.

.

several

aprinkle

egg;

them

the

in

holding

the

bat

throughi

omelet

Thia

turning

then

bottom;

ia cooked

egg

diah.

before

plat) individual

le

(aur

the

the

on

combination

SHIRRED

.

dish

thia

For

a

in

omit

le Plat

crast

hot

omelet

and

yolks,
14.

(Sur

until

or

onto

omelet

on

BOOK

light

very

it

turn

French

uaed

ao

a

minutea,

3

and

tho

aa

anything

Spread

it forma

antil

COOK

very

tomato

and

hard.
sauce

makes

a

EGGS

16.

Mince
raw

timb.i]e

molds
of each

center

directed
the

for

serving

of

each

ham

is not
tl.e

in

one,

eggs

; turn

letting

eggs

ron

Garnish

eiglit

oven

it, and

and

over,

EGGS

toasted

white

pat

a

parsley.

to

or

miiuites,

ten

sauce

them,

as

the

other

the

in

egg

Bechamel

spoon

Any

battered

an

of

partly mask

with

each

piece

paste,

seasoned

well, and

as

sauce

top
the

of

color

meat

on

the

on

be

may

in

the

of

used

oven

ham

a

minute,

one

stock

in

yolk

for

them

with

firdt

fine,

very

the

Cover

sance.

the

1,

Lancheon)

chopped

each

of

center

just long enough

or

No.

lightly

white

or

paste, and

receipt

Entree

tongue

or

raw

in

spread

Dish)

anchovy

directed

as

with

place

egg;

for

with

them

them;

of

moistened

(A Sapper

(An

toast

layer

a

little

a

spread

ANCHOVY

and

with

white

whipped

them

WITH

TOAST

prepared

ejig

circles

then

ANCHOVY

circles:

poachci

a

into

anchovy

with

into

EGGS

bread

Cut

ON

bread

POACUED

Bake

it

the

a

onto

Brealc

snd

ennce

individual

Line

paste.

little

wliite

way.

Cut

top

Place

Polignac.

POACnED

on

them

bam

in

with

it

paste.

the

of

EGGS

Moisten

fine.

layer

the

AND

consistent

a

poach

attractive.

17.

1"

a

and

dish

same

place

thin

with

HAM

very

make

to

" la

one,

ham

boiled

some

jnst enongh

egg,

MOLDED

\0^

one-

heat

well

to

the

egg.

POACHED

19.

bread

Cut

like

form

French

way

patty

a

3i inch

through

the

seasoned

poached

good

as

have

it is
thick

ragged
partly
"

thing
and

strainer, and

between

space

any

a

ends

them.

of

cooled,

coating.

remove

in

hot

fat

pur^e, and

When

A

EGGS

the
to

an

place

on

a

smaller

leaving

center,

a

fi 1 the

amber

color;

the

top of ench

on

3

dish,

to

just firm

When

white,

it

pour
it

enough

wipe

with

ie cold

a

are

them

in

bold

of

trim

cold

dry.
over

well

egg

the

iet| trim

crcqnette

a

Lift

shape.

inverted

an

a

particularly

a

style using

them,

Make

is

inside

French

bottom

spoon

and

soft

a

eggs

to

the

on

they

and

the

and

luncheon,

having

for

tliem

place

for

Poach

get

VILLEROI

LA

entree

an

as

mysterious

round

them
on

as

difficult

a

seems

a

well

and

With

egg.

is served

dish

circles.

into

bread,

tomato

20.
This

then

thick,

them

Fry

case.

well

with

centers
a

half

cnt

catter

slices

into

TOMATO

WITH

EGG

them
pan,

carefully
Villeroi

eggs.

each

sauce.

It should
egg

care

to

fully
care-

leaving

removing
When
form

a

neatly again,

no

catting away

the

of

any

wliite

crninbe, grated

mixed

with

crumbs.
into
the

with

into

dish

a

cover

in

then

serve,

each

on

with

fat to

3

mixed

with

the

or

take

plate, using

stock; place

the

Batter

a

Place

flat

AUemande
melt

and

cheese,

and

X

Take

)4 inch

them

and

turn

dot

it with

to

heat,

into

bnt

Parme3an

lightly brown

in
the

over

served

Have

sance

this

in

the

di^h

mashed

the

the

hot, and

pnt

them

with

chop

the

whit)
an

brend

Itot water.

using
add

a

one

cup

cliopiM3l whites, and
the

slices of toast, and

yolks evenly

over

the

all

press

cover

pieces,

with
the
so

hot

to

oven

at

they look

the

] our

sprinkle

and

when

cold

ready
of

if

shells

lengthwise

dish

until

yolk.-),
minutes

variation

good

thedisli;

the

sance,

or

whites

on

the

to

serve.

serving.

TOAST
butter

a

butter

and

with

a

a

tlie moment

When

pepper

Cut

few

cups

the

water

through
of

for

to have

Separate

milk.

top

or

mashed

uncovered,

end

hot

and

toast

the

makes

circle

not

in

each

or

Bechamel

Bechamel

or

oven

cut

a

one

order

yolks

cream

season

to

in

hard.

tablespoon
of

is

CREAM

the

a

individual

sauce

together quickly

6 eggs

cheese.

colander.

a

with

top

in

the

it

whites

pieces;

even

Boil

and

whites,

FaMce,

\ then

into

In

GOLDEN

23.
Cut

with

points of

cut

in

white

hot

a

served

be

place them

yolks.

keep

way,

the
in

place

serving

and

Place

possible.

as

with

yolks through

Cover

mixed

leaving the

center,

truffles

grated

and

them

well-reduced

a

may

of

soft

as

crumbs

Cover

the

press

and

This

eighths,

it

L'AURORE

with

butter,

way

thinning

top.

baking-dish.

of

mushrooms

or

the

them

be

cheese.

A

and

bread

eggs.

the

EGGS

eggs,

brown.

Another

quarters

mnce

a

bits

not

dish.

the

of

small

C.iopped

desired.

it with

grated

flat

in

sauce

Chopped

once.

style, letting them

poached

dice, mix

into

at

serve

them

Villeroi

and

eggs

with
turned

BOURGUmONNE

the

6 hard-boiled

into

whites

LA

French

22.

the

coating
and

plunge
of

well

just ready

until

spoonful

a

it

and

care

and

the

it

EGGS

carefully

basket,

Place

from

sauce

baking-dish; sprinkle

sauce

the

the

eggs

wire

a

with

on

mixed

not

stand

tlie

on

again

moisten
are

handled

breaded

in

color.

left

on

in the

them

on

a

that

crambs
be

it

spoon

a

sieve^ and

place it

Lift

adhere.

soft,

some

coarse

a

knife, and

with

now

time

improves

sauce

eggs

Let
at

sauce

egg

an

will

and

the

Have

pan.

throogli

broad

a

as

can

delicate

a

21.
Poach

4

on

egg,

It

crumbs.

the

ovar

fresh, white

on

BOOK

rabbed

or

egg

beaten
it

rnn

crnmba

completely.

the

place

hot

smoking

an

many

place
it

good shape

as

has

loaf

L'ft

containing

Then

egg.

and

cheese,

the

from

it witli

COOK

that

saace

grated cheese.

Cover

knife

to

ANGLO-CHINESE

THE

Uie

very

the

the

pieces, and

whites

colander
and

mashed

yellow.

Spread

cooked

yolks;
Make

add

tliis mixture

very

a

together,

thickened

yolks.
Serve

the

sieve.

or

flour

it is well
salt

from

moisten

Sprinkle
hot.

the
on

the

JE)GfGS

U.

Boil
in

tliem

it

Place
in

on

bnt

stir in

then

stock,

be

should

sauce

Wipe

the

in

place

the

hard-boiled

of

sauce

or

be

eggs

with

egg
egg

pieces, and

the

over

and

napkin,

with

pass

with

hard-boiled

fry in
them

and

salt, pepper,

fill the

from

spaces

appearance

of

will stand

firm.

standing,

on

a

a

which

dish

the

yolk.

with

covered

27.

Cut

di3h

sauce

to

hard*boiled

cool

made
and

eggs

Stir

mushrooms.

ehopped
white

some

as

directed

stiffen.

Mold

a

No.

were

raw

raw

the

any

bind

white

of

eggs

in
on

eggs

a

sauce.

just long enough

cupseason

of

to

the

the

give

eg^:,

heat, and

to

an"l

mixture,
top

on

bottom

two

bread;

the

it

Bound

little slice off the
oven

of the

white

yolks, leaving

to

egg

taken.

mushrooms

other

equal quantity of softened
little

fine.
kind

2

the

out

yolks,

the

stuffed

Serve
or

rice

the

eggs.

the

the

tomato,

thick.

minced

little

color.

The

colore and

and

in
a

or

until

little of any

a

Boll

lemon

Take

white

EGG

rnb

top;

milk

very

with

truffles

together.
to

a

yolks

in the

the

not

meat

it with

with

it

carefully

other

or

EGGS

an

a

out

Bechamel,

Add

Cut

them

Place

fat

halves.

pardley.

whole

halves

yolks with

the

Take

light

a

it cook

the

Fill tlie spaces

with

even

STUFFED

in

1

Chopped

egg.

white.

a

eggs

Mix

pieces.

shaped

raw

hot

No.

is

moisten

to

sance

Moisten

salt.

and

coated

onion

mixed

strain

rice around

chicken

some

two

28.

Gut

enough

lengthwise.

it

press

and

crumbs^

and

smooth

mixture;

the

in

stuffing if convenient.

the

to

get evenly

Pour

EGGS

little

a

Let

and

taste,

sauce

and

pepper

add

and

gravy,

added

may

with

to

to

STUFFED

them

salt

onion

little cold

a

milk.

or

top edge of the

or

in two

stock

the

color, perfectly smooth,

rice.

eggs

with

mixture

the

Season

mix

and

themi

mash

white

chopped

oomstaicli,

with

drop

rioe into

grain is distinct.
of

nnUl
of

dilated

and

in the

outside

25.

Cut

of

pepper

of

nest

cook

tablespoon
and

cops

bri^^it yellow

discoloring the

without

IK

roll them

dry,

eggs

them

slowly

a

bntter,

each

teaspoon

a

and

and

boiled

some

that

so

directed

as

Mold

nae.

Place

even

powder

cury

to

csrefdUj

bcnled

warm.

an

clear; add

is

cornstarch

the

of

tablespoon

half

Add

rioe

of

tablespoon

a

shells

leady

the

keep

to

brown.

not

nntil

Have

shelf

witli

the

warm

neat

a

tlie hot

CUKUEDBGG8

remove

keep

to

water

sancepan

a

yellow^
a

hot

hmrd;

eggs

resembling

form

a

the

n\

so

it

serve

sauce.

CROQUETTES
iuto

them

carefully

into

a

for croquettes.

Turn

iuto

and

croquettes,

Mix

dice.

quarter-inch

with

well-nducel
the

fry

in

some

Bechamel

mixture
hot

tliem

fat

onto

or
a

cold

112

THE

OTHER

28.

ANGLO-CHINESE

WAYS

OF

COOK

Out

1.

eymmetrically
chicken

on

fill the

rice;

Sprinkle
witli

wiiich

and

replace

dish

in

the

can

be

sent

the

egg

seeds

Set

and

the

a

them

to

the

has

set.

fill with

cream

soft

in

Take

too

raw

Serve

on

A

LA

^

of

the

boiler

1

into

each

same

disii in

a

elicie off

Cut

into

or

pan

a

one

the

oven

for

didh

and

with

raw

egg.

baking-

a

about

10

brown

a

Club

in

mixture

eggs

on

covered

toast

enough

boiled

tablespoon
cook

a

hard,

mixture

frcm

stale

in

oven

until

of

the

each
th(

eg^;

cronstude

n

p"

ur

ove

*

immediately.

m'rve

Persons)

well

EGG
and

Servo

salt

scramble;

and

(not

truffli'S hashed

foie gra?.

de

hot.

very

NOIR
and

desired
sauce

3

add

together,

buttered,

and

BEURRE

of eggs

well

beat

meat

i A.^

to

well

place them
moisten

on

a

fiat dish.

them.

CUTLETS

yolks chopped

butter, 2 tablespoons
until

poached

cream;

tomato

AU

whites

Six

fiat saucepan

butter

brown

a

pan

center

fine, and

(For

wich

EGGS

a

the

out

put

on

thick,

LIVINGSTON

pint of rich

%

}{ inch

and

chopped

EGGS

fry the numl)er

or

tliem

and

the

REINE

take

of each

truffles

Town

eggs,

then

top

33.

milk,

the

diameter

pint of well-cooked

a

Dress

Poach

5

on

Clnb

Town

color;

On

32.

over

skins.

in

place

butter, put them

the

Put

pepper.

Pour

a

melted

sprinkle with

12

fine).

tiie top

the

butteroil

good

foie gras.

sauce,

add

Drop

into

in

Down

then

Moisten

EGGS

remove

pulp.

table, and

EGGS

31.

and

size;

inches

light-brown

nice

a

sauce.

Serve

WITH

3

croustade^,

Dip
are

boiled

sauce.

Make

and

of

Bechamel

cheese.

brown.

to

oven

tomatoes

Down

they

some

grated

STUFFED

30.

bread.

and

of uniform

the

out

cover.

Bechamel

a

of

made

eauce

ring form

a

them

over

pour

TOMATOES

the

until

or

giblet

a

Make

quarter?.

cruuibs

place

tomatoes

take

which

minutes,
or

round

tops, and

into

eggs;

bread

and

29.

Uie

them

over

them

Arrange

browned.

are

Select

lengthwiae.

two

pour

eggfi

the

with

butter,

they

disli, and

with

wliole

melted

in

e^gs

hard-boiled

center

the

Dishes)

gravy.

Cut

2.

flat

a

turkey

or

No.

hard-boiled

EGGS

HARD-BOILED

SERVING

(Luncheon
No.

BOOK

is thick.

fiour,
Take

1

egg,

from

very

salt,and

fine.
pepper

fire and

Put

H

H^t

in double

let it get

cold.

.

BOOK COOK ANGLO-CHINESE THE 114 CHEESE Put into let it cook slowly and milk the from of cap cook grated American the and set for 20 oven it at serve to will cool. saucepan a heaping 1 butter. door. cheese. directly before at fzom the hot water then mustard. if wide. stirring not of tablespoon 3 eggs. the any and the Pour add time. too dish add. salt. butter. pepper. paprica them with to or cayenne. minutes in toasted in and soften the teaspoon dry to dish. and consistent moisten biscuits. When the 30 minutes. pepper. H . 4 1 mustard. bread the on for must and CHEESE AND little melted a oven cup Remove fall. Parmesan or cheese long. pound ^ cheese. till stir of 1 cap when color). the Fifteen the and well- CANAPES yi inch cut a lightly after not battered a the until and batter CHEESE layer of grated cayenne. table. once bake go sprinkle with cheese bread triangles. Cut ready not Bent's some beaten to each in them Place two the paste CRACKERS 2. then. grated all the add separate). place Or^ cut French with cutter color. to soften bread dash in them the until slices preferred. or. sprinkle grated hot with French creamy. serve. dash of }4 teaspoon of o! tablespoons 2 SOUFFLE CHEESE 1. water layer of grated cheese. turn eggs. cut one both on minutes on in and is soft thick. smooth the move stir in the Replace a open Like circles.H it is melted cheese. yolk stir into use. . the (but minute a of cayenne. saat6 them with of dash the into thick a the oven into small butter. tire and stir until then smooth. time very a hot oven for a few crescent 1}^ inches Cover and salt. salt of mi!k c^P cheese. oven the and butter of once the to oven to the slam not the or away whites beaten is melted floar. sides once with spread a strips cheese. them some mustard. toast . dip salt. do 15 mioates. Serve in them side. 1 cayenne. it piece a and souffle and one of it pudding-dish oven flour cayenne. stirring constantly.slices of or beer. 3 Do do when done. teaspoon }i RAREBIT WELSH cup ale salt. melted then Serve and at roll in plaoe a to cutter into a hot minutes. on (do it 10 the fire. of cayenne. or it will Split in and over pour with spread a form. stamp little butter cheese. thick how half 3 eggs mixture door souffle. dash No. hot little into amber an to biscuit long and with sprinkle the a them inches 3 cheese. moving into it into not 3.

over Beat 3 sweet eggs well. them with cat them grated into cheese . bread. nnite)^ not cheese left. saucepan cheese add the case very makes egg Milk a slices of the onion-jntce. dish. Mix to place and above. then Worcestershire biscuits. milk and first. and toast" in or be mnst cut served at beaten yolks of richer (more and 2 eggs. cheese the will is fi.it ale. size and RAREBIT cheese and 8. Muke end RAREBIT fine. it in over Some of drops serving. will straws then Place in keep cheese. This milk Pour milk.then at remove STRAWS These of cup grated yolk of to one roll. it is most qnickly hardening be and Everything jost before can nntil Stir pepper. salad. lb. The qnickly. soda or desired. baker's squares witli salt and sancer directed as layer in buttered one layers of bread season BUCK GOLDEN egg. sprinkle t thickness. with a Serve one cup yi teaspoon cayenne. 1 Worcestershire and and mnstard stir and Inncheon red when nntil salt poached hot be scant a the and it little a instead of If any nscd. strips. as cold with wet cornstarch. 7. in which fondu the cheese. roll them and three inches to No. IH e. and narrow pencil* will not it roll a to on so add eadi a light and brown several and in daySf press a of water roll to piece will be baking-tin for enough board a dash a the eadi moderate and should serving. grate until over. helping. second into the added the prevents of alo to melt of circles. and the it into they just before stripsone bits inch of wide dish down with thickly. Take CHEESE of fiour. triangles American pieces fresh ^ then the imall chafing-dish with BSQcepan hot into cut or 115 CHEESE STRAWS puff paste. of batter teaspoon mustard. lead a bread butter. Parmesan egg. few a it ponr Place entirely melted. Place them Bake contract. Serve Welsh Four be the nse be used may also No. hot. bake should egg again with heated WELSH chopped sauce. cups cornstarch add creamy. oven. is full. and pepper Cover hour. with cheese into cut hot. cheese cheese. or as once. H inch long. for ale of the rest it and the then toast on never pepper^ for good a rarebits slices Place stale SWISS % and or with brown. dish Fill the keep to saucer dish. mustard pepper. on fails" the add red sauce. sqnares. make a inch each on one a a of Cut length of the pan Serve heated so ^ salt. 9.CHEESE Grate season witli the salt. tablespoon 1 salt. pour with thick spread baking paste sufficientlyconsistent thickness. so be hardens. cheese. and the 2 milk.

inch ^ to BOOK Uien spread with between strips. cheese. COTTAGE 11. CHEESE pepper. boiling point. excellent (For milk. CHEESE if for as of Tiiis cup light. round PATTIES turn of the stand oa dish. beaten "salt.}^ teaspoon red buttered be cut Sprinkle another a coffee at once. 20 the a thick| FONDU and dry beaten eggs pepper it make curd all the become to slowly the or out CHEESE crumbs. CHEESE thickness. add a thick cheese. )i teaspoon a . clieese^"^ tablespoon Plaoe i)ep[)er. the them it will simmer separately. one soared let it boil. milk. )^ of Pieces placed in grated cheese. AV^ork mold it into curd. salt layer 2 eggs. very or directed. small very to rice. leaving tlie cheese two Inyers of paste. BREAD should pan. doubled pastry a"d overi be may COOK rolied then cat into 10. enough sixe desired. eggs. milk. flavor.2 tough. the or. 2 it becomes One cup "alt. bread and good rich is OMELET 1 cup 2 on fire and from Remove the cheese tablespoons table. One and cream. not cloth a has water. cheese. then and grained to into Put taste. and Cover four luncheon or tea and layer when closely and slowly for }4 hour. do 12. good of curd the couaietent. separately hot on to come STEAMED bread then let CHEESE WITH sweet cup beaten eggs Bake frying is full pour and rice taste.ANGLO-CHINESE THE 116 and bake. la. to in milk. then very WITH over of cup where stove and }i griddle. Add milk to when cool add the salt and salt fine. pan witli centers and in batter CHEESE which hot of pan the it through it well and batter. bake Fill the again in the cronstades tliem Dip hot. little moist fine the until will or minutes. pinch li^ht. thinly bnttei^ed and salted milk. sweet cups grated 1 cup of piece of butter. as color. a buttered baking and dish side over of platter and the serve 15. Muke them toast in the of grated ounces and small some to oven cronstades delicate a the Place a clabbered. PATTIES RICE boiled 14. grated cheese. hot oven it heat Let press salt until spoon of any bread cup chopped soda on melt to of 2 mixtnre a tablespoon milk. over separated from then strain enough of pan a milk butter. pcnoiis) grated cheese. 4 and has whey become stir into whey. with a balls and little salt a Serve tlie cheese.

and just before serving roll in parsley chopped served fine. in the When tablespoon with French the oven. cheese.H sauce. add sufficient grated cheese to make and golden brown. 6 olives. moist balls. 8 add a pinch each of salt.add one salad. then stir constantly until and with once tablespoons of batter. out milk. mix Serve on toasted crackers. Beat American SAVORY }i cup of butter to a cream. very be To salad. Neuchatel if not small as in very bake salad. CHEESE BALLS No. Philadelphia between 17. cup a cup SAtJCE CHEESE plenty of rice boil rapidly in I^et the dry a Serve needed. of salt and then melted. BOILED Prepare RICE.add chilled. a boils stir in cheese or toasted is melted. to hold be not of thick cream. Take a milk. buttered a 117 and chopped fine. the hot rice. salt and add chopped English walnuts.and Melt rich milk each. shape. and then way. BALLS No.1 chili pepper grated^1 tablespoon Worcestershire 2 press into a in good let become or celery. of grated cheese. cream same BALLS of package one in CHEESE 16. 20. catsup and salt tablespoons tomato and CHEESE or more or Serve more on water until of white tender. stir until add let stand thoroughlyand of cup one cap cap cooked of thin cream or of grated cheese ham.sprinkling in tbe cheese are padding dish for 15 minutes. K No. more crackers. until the whole hot water over ^ tablespoons of flour. ia very hot. with CHEESE 18. or cup lettuce with 21. and using broth or Stir without . Fry dry mustard. drain sauce. as lb. in it cook two teaapoon at serve HAM-AND-CHEESE 19. red pepper Whip white of one egg very stiff. mix with a little sweet Roll in enough. Nice sise to serve 2 or Philadelphiacream cheese. grated tablespoon fine-choppedparsley.and 2 add boiling. with a pepper press (with nuts) halves 1 cheese. or Turn pulledbread gether to- out and and crisp dressing. hot oven eggs after tbey Add salt and in Take large marble. SAVORY paprika. of thoroaglily beaten. sauce boilingtill the onion all thoroughly together Mix soft enough.1 CHEESE Mix you mix. roll into balls cream of English walnats. in hot deep lard. gradually beat into it ^ chopped exceedinglyfine. into little balls. 1 If the mixture mold.

and a tablespoon a brown." butter for If flour seasoning the is sauces the sauce. extracted. or brown meats. ends useful most flavor). this and sauce. varity of their used most tablespoon a for milk accompany. and to the glaze. white of or sauce. and of the to meat. It is made flour. flour and vegetables. of and a vegetables. bread. or for eggs.Chapter VIII SAUCES GENERAL 1. the good a iCr or palatable. for with same. becomes it half a and improve with of herbs. upon learn to one pudding acceptable very are simple depend sauce. the basis are dishes dishes flsh. or stock and specially prepared (vegetable and carrot. strongly too of branch important cooking. Spanish veal such an sauce. served. is the a milk. which butter. it is colored not basis it is lemon-juice is butter sauce. of this To for cream used melting by cream it makes to that urged of if then. produce can and combine cutting bits water. many adding of generally one for then (or stock cream they and sauce. of besides saaces many basis a and are DIRECTIONS cooking French which much every in largely is care will housekeeper is It given. are with chicken. oysters. hour. attention give the this to be cannot sauces. . easily white dish cream. cup) For it is the vinegar dishes is used and (one pint cup which of superiority of preparation the butter. or give to lialf first very many stock of couple made-over The and dishes. keeps onion. pork until the the flavor instead stock and a white is then of the parsley. The Sauces of a is cooked suited chicken. added are to if . little is fried to by made bay-leaf vegetables water ing prepar- stock. into dice meat. made hand at Mirepoix a in odds from this and obtained not made stock a stockpot. " There The makes roux for a the flavor and of meat piquancy. them be butter. kitchen Every other for in sauces. sauce. sugar. Many flavor hunger. brown a different turnip. entr^. is a roux. an frying simmering a giving French A the than puiposes sauces. sweet- etc. The a Bechamel a ix)ulette a If sauce. is this which little served white To which together* flour the vegetables make to when is added roux with cooked spices. or a flavor cook as white them in stock fat or by adding . adding of unsuitable in required essences celery. greatly sauces is the until sauces and made. half and eg"^-yolks is milk) added. it is flavor most thickening.

range. substitute hand. milk the a easily can ronx. in used surface. proportion flour other or the tlie flour. the adding in which ROUX will to at a prevent sauce few a flour. and clear paste. " GLAZE 2. give SAUCES raw of onion slices Where of sauce. glaze: used meats gives It flavor. brown If the the add one until burn. not vegetables making ingredients and by five minutes. thickening. a The them. that for about Wlien the It is made etc. it does this way do in required are a If in much are roux is roux not sauce. to and part in not butter of taste. butter vegetables making milk. hand. rise^ to jars. polished and much butter. 1 WHITE SAUCE tablespoon flour. in the double Brown always lamps use water. teaspoon flour the line stock. to smooth a brush. and Have in sauces top add it will then become small this In strainer If stock in it the set or nsed long slow stock proportion ol in teaspoon one the until will to a it serving. and make To it is Gold in appearance improved high-class cooking. 4. heat giving body do but keep When tablespoon one slowly. saucepan let it cook pieces for flour one roux than of an (stock to is also of beef cup). an much are white a reduce quickly It will FOR cooler a milk) or uncooked flour. small This forming. when boil in down time some quarter one an open in if closed it in a double a be careful other the in lu is stir color. tablespoon until meatB suppers added (or it. 1 to sauces it to used. H teaspoon salt. equal quantity is for white is cool a butter.119 SAUCES flRVor The in osed batter with saaoea the boiler. 1 cap milk. those in roux. one 3. boil?. flour of and let flour. cooking more smooth at flour scalded little a by frying them obtained a be fry vegetables case before will is not the be boiler. ^ . flavor more before butter better use add the than butter more it. sauces. each brown. Glaze is richness them to Cor one be Ta'vC for fowls of quart and preserve jar and saucepan and apply become good white or stock feauoepan to like it with tablespoon Roux is used together the the draw liquor liquor the fry wanted. mixed with cooked. at small is added. using water. which of extract If flavors. be extract. a lo:jt the has will It place. thick a in kept One until or Qlaze to for garnishes consomme meat). butter is used. after pepper. cooking be to by beiug glased. containing doable of no comes of hot cup ronx. there so one the in just before sauces beef larger a stir it well milk. and of for cup of If smooth. preparing the blend this in the boils water to Do strain and the or In into saucepan when again. more oily tablespoon of butler thickened Sauces time.

Pat let it the sauces and milk. To common the changed fish is boiled. an add pepper^ sauce. above.not grains vhave slowly. but The the There the ia butter does not heat of frying to the cook of other good as is A which a leaves. This salt. white of of white of teaspoon CAPER SAUCE (Boiled Mutton) 4 sauce. bet The boiled intense long enough is used the as varied be must pepper is made. if liked" 2 cups the smooth flavor. give roqalrements let it cool stir until sauce. flavor the amoani of the other white onion. In sauce. is by adding also a the minute. will egg removes result a cooks S. using with (Boiled the of SAUCE WHITE " Scald way when as flour dice. SAUCE Fish or Fowls) liquor until the edges curl. not together. Season more of a of cold cap fire and secret starch finds little from pan for ona it is then a in. then tlie cook flour until taste pasty one this roux is milk this in rub to boiling milk. and Water drawn-butter making flour flour this fiva for ranga and salt diiBculty io making no and this the care directed aa with butter. acoolar variations by adding the it to timey simple are in BOOK cooki atirriug con8taBtly" little thickened. and. used. serving. Add sauce richer iagredienta. and batter sauces. yolk of beaten and add miautM. of be can a alowlj. fish small or in sauce. one Add the pint of sauce. hard-boiled chopped of eggs parsley. own before 3 tablespoons OYSTER in their oystera }ust add sauce. which bursty ia or at one da perfectly smootii may It one bot very Moat little before white good a pieces* a let it boil. or use One half doxen milk Make and oysters are half oyster- enough for . a FISH BOILED FOR SAUCE oyster-liquor instead the and the if them stir When the and cups oysters remove t!te egg: and raw tlie milk after is added cooking making quickly. EGG 2 is in it then of salt 8 peppercorns. If the egg. draw all Btirring and floui. 1 the to slices a and to pint. a of color. 7. or to in Boil sauce using liquor. sauce turned is saace the into while a milk basia suit to the FISH FOR the milk water the fish of tablespoons two of the tablespoons 2 with 5 water 3 bay* will give cut into a white cloves. the curdle. Make the white instead made be egg adding the used time. capers. 6. in small have this oi tba milk" it bubbles When sauc^paiL part from called do.and of tablMpoon uot ol batter tflibleai^ooa on" COOK ANGLO-CHINISB THE 1(20 of milk.

.

even with from meats. deeper a galantine with a made the galantine will be A boned over cold has the dishes perfectly even. for best rub saucepan Caaliflower) Asparaffas. if only yellow if it will box. it pour of 4 eggs yolks of are each dash Season thick.and again let it boil is after the and truffles. ^ from the Place fire. with it is too running. add on beginning sauce of teaspoon the BOOK COOK ANGLO-CHINESE THE milk. This bouquet it can the using it gelatine. is very saace a fiie. Then hour into it cook veal pepper. chicken then can fill any smooth. the until the from sauce fire. and dark smooth. just begin the its it one or enough. of and salt. for cool from with sauce eggs dozen a until articles of amount ^ witli of cup quite stiff and stir is sufficient teaspoon remove cream elastic. articles mixed with"^ cayenne curdle. constantly Stir It should with use one the add butter. to sauces the then Do ^ cream a cold with good It fish meats. ounce. Strain to of whicli Meats or butter of Let or an dissolved. stock. Do not When thick The stock or and to it parsley^ Chopped if desired. (BoUed In a of 4 eggs. with diluted be sauce nntmeg. tablespoons of chicken 2cups salt and with has soaked a little on add a little more be and game stock. beaten added. more without well place If little a Season before right firmness. to coat milk^ or constantly. thick a stir to of one beat it into set becomes is a bowl or saucepan Fish. cayenne. on on the eggs just for ice kitchen gives them of to The set with covering surface sauce beef decorated Before the It is used of drops few suppers. with may and it is to . it will or the be may This let thicken over coating the them. is turned the a meat 8arfac" over it . gelatine has the stiffen to 2 gelatine which of until Stir add thickened. eggs ' HOLLANDAISE 15. cream. it H lemon. this sauce. not of cup juice add minutes. of half slowly water. when brown not cold of and sauce. it let hard not enough firm color removing before stock.coat. like continue well dash of the a few a then of hot let fish. browh obtained be They which adding by by browning can ornamental be way is made chaudfroid sauce in this fire. making given color sauce. needs Cliicken Cold SAUCE CHAUDFROID 16. placed three which elaborately irregularities stiff diluting it with a or be for been yolks roux.122 boil. and give diluted villeroi. . or (For Covering Put tablespoons 2 of flour. a be yolks teaspoon mix water. of chaudfroid. Cold) served it bubbles . and mushrooms left served the the to pepper. truffles. stirring constantly until of salt. hold to be of be stir all the it is well water. and consistent and creamy is also It of hot cup Remove boil. and and well. add Add time. poured little of the can the surface. see half a cup but be to are saucepan a stir until and add half a the ice to Put A in well. so when other meats. a to together.

a 1 teaspoon half slowly serve veal of knnckle to parsley. SAUCE (Ham) in Put bay-leaf. then 1 add a teaspoon of cup a Let if convenient. cups brown. stock piece parsley. 1 flour. 18. 1 brown cups vinegar. (Chops. 2 them I^t sugar. a is sauce and all the Stir remove mustard. of cup Broiled butter. and strain. brown gives the at 2}4 butter. of teaspoon also. CHAMPAGNE 19. onion. Croquettes. spices. 2 vinegar it to Strain onion both them the until SAUCE chopped Let that brown the to fire. sauces. for the add cup a ESPAGNOLE chopped gelatine hot when then piece 1 the Soak a in tablespoon a of beef poivrade sauee and thyme consoram^. the lemon. stock needed. Meats) 2 tablespoons tablespoon chopped pickle.1 tablespoon tablespoons Add that add then batter of sauce. of and and gelatine will richest the ham. for used. then gelatine. browned and pepper. of brown Espagnole 29. sauce. Put saucepan of the on floor. or flour. is This smoothness. and let that and let cook containing one in the flour. and ing by add- in. and claret. capers. sauce- brown. tablespoons infuse PIQUANTE Fish. Any one saucepan white or it simmer for ten wine may used be (Baked tablespoons chopped salt. tablespoons 2 A time Cutlets. a tarragon is Stir the fat the of the brown them the to range If a pan. 4 tablespoon )4 teaspoon . teaspoon 2 dash tarragon instead 4 Roast tablespoons chopped vinegar. for or and tablespoons 4 celery. let them so 4 herbs. 6 a X peppercorns. stock. champagne. stock. salt. champagne. pepper is made is stock brown or with Season Seasoning onion. cloves. sugar. In 5 minntes. and and of cloves. it into burn. larger a simmer another a and all. If too thick It slowly half hour. put for chopped chopped water. Put constantly the Cover seasoning. 1 butter and saucepan. cook salt of tablespoon a 123 made is used to in French dilute with give cooking with stock. minutes of cayenne. ^ cloves. side lean teaspoon the ham. same juice of tablespoon a time. well When add hot ready When is used the as of teaspoon a of cup a place of claret. stock. and and stock. SAUCE and 1 2 for five minutes sauce. the over little mushroom fire- liquor strain. bay-leaf. little* thickened. ^ each 1 mace. add stir in Then 2 hours. salt. in it will not Set let stand be not 1 pepper. become a little a the Robert a the bay-leaf. 3 the Other tablespoon brown. it to off the the of Sauces) chopped and carrot vegetables soaked skim tablespoon 1 cupful Draw the gelatine. basis.SAUCES BROWN 17. 1 teaspoon onion.

stantly. heat to the constantly. tarragon pickle. dash of pepper. and it cook a few a teaspoon one Mustard. COOK ANQLO-OHINESE THE 124 in batter tablespoon Chicken. and Stir at same Ut cook too two of cups thick for dilute Espagnole add the it with sauce 3 through a onions 4 or until mix strainer. sauce 2. the it to days. 1 . cup each brown of stock. of Beef) white soft This "*ream and milk. 23. not add brown to stock. chopped 1 tablespoon onion and spoon butter. SOUBISE (For Fry and capers 21. stock. add another pickle and little water. (For a and Meats) of flour. tablespoons vinegar. it bubbles with mixed slowly add etc.) When saucepan. a add In minutes. teaspoon stoned 1 olives. a SAUCE 2 cups milk add a teaspoon tablespoons 2 or flour. to butter. 24. for 10 tablespoon onion*] nice. 1 tablespoon }^ teaspoon mustard.1 teaspoon minutes. to add sauce. 1 dove. five capers. powder OLIVE 25. gruted boil saucepan piquante tablespoon a Boiled or tablespoons 2 in HORSERADISH 22. or ii add will 2 and let soak should in keep a spoons table- and salt. minutes two let it burn. a it is autil salt sauce. CURRY Eggs. (Ducks) ] dozen flour. and it but browned. stirring the for rapidly do begins minutes. onion. Stir water. con- SAUCE. well BOOK when and saacepao. a of bread crumbs with them cream. them press sieve. 1 table- carrot. 1 tablespoon cup sugar. for ten sugar time the well. Put Roasted butter French English dry teaspoon slowly cook and of tablespoon one SAUCE Broiled Beef.the Fat cooler place the on and the vinegar. of then SAUCE through them 2 and sugar. in batter stir and flour. ^ teaspoon milk Enough sauce MUSTARD used to place for be cool of roux 1 cayenne. Let yinegar. a Chops) cup a For to SAUCE soft with the Draw pickles. Add 'dash a salt.and (Roast Mix together of fur 2 hours. teaspoonful give consistency (Corned Make of it 1 a of the If sauoe No. curry and minutes. vinegar. it the several rub Then of brown Cover horseradish. cayenne. 1 tablespoon salt. and becomes let simmer and add slowly and range.

tomatoes. can olives for SAUCE Croqaettes 1 Then one sauce to brown. strain. of carrot and salt. prevent of butter let slightly brown constantly. in butter 125 or parsley omitted. can of drained and heated. ^of pepper. add the an hour Then add . the serve. pepper tablespoon teaspoon egg piece ri^ht to Mushrooms) become one reduced and Cook pepper. Put add and tablespoon parsley. fowls. salt more using add . 1 tablespoon bay-leaf. leaving jar (one teaspoon from f^ets too sauce for half add and flour the salt. teaspoon same top side white a the up.leaf. little water a a them let and and sauce. add an teaspoon add until or (Using a in tomatoes. and (a small salt and stirring five minutes* soft are butter of liquor from kitchen of teaspoon of one is set. epoon tablespoons butter. a be may a to and of flour. let simmer one of espagnole cup a the let that the the Add dihite or. 1 tablespoon lemon . and egg fire Stir the parsley and the for mushrooms. extract the stock. pepper the Stone for 5 minutes. 27. H cloves. }4 teaspoon tea- stir lemon -juice. cooked chopped clove. garnish. 28. an onion. of beef then with season it bubbles when saucepan. This and cot may and laid into \fe made leaving halves be may tlie mushrooms It stock sauce or out served evenly. hot one a Entreea) saucepan tablespoon a stirring all the minutes. 2 If olives. flour the MUSHROOM rouz. Cook a of teaspoon from of butter. Let the mushrooms in the yolk of the until sauce half }4 and half a raw the add one of well can of mushrooms. and brown a a the oily line) . SAUCE Steaks) chopped parsley. dilute and olives. the kitchen MAtTRE (Broiled jaice. 2 on salt. brown. are sometimes quarters. . brown onion in meat cooked of extract it witli 26. pepper.SAUCES Pat the and carrot and Add slowly the minutes 20 them in brown and add the thick hour. dish around the by making sauce bouquet beefsteaks. little stock. using white roux. a TOMATO (Meats. strain. H tablespoons batter. 1 to piece. cook stock. with a The meat white mushrooms as a etc. Make of stock cup a 3 cup of cup handi at use If water) of hot each . )4 tablespoon one and carrot. 5 is not boil strained the with sauce flour. Then for slowly half consistency. remove teaspoon used and quarter a then of chopped teaspoon bouquet of butter each salt with rubbed a at time if necessary. bay. SAUCE then time. add egg tomatoes Canned cup cook and and onion chopped the cloves. H 1 D'HdTEL Fiah and tablespoon teaspoon pepper.

sugar BREAD 30. little before vinegar. Melt slowly before in a tablespoon one add serving of 32. the mint chopped of milk and a add tablespoon of the them fried dry but enough butter. chop let stand and dilute it sugar. meat. crumbs the the using Rinse bread-crumbs.126 ANGLO-CHINESE THE Rub the batter fine. to use either hot or cold with meats and . SAUCE Porlc) apples. a mint Mutton) Let six core it will SAUCE (Qoose Peel. Spread butter. This It ibe is too the it. onion small onion. cup just before let the meat. and hot. vinegar and of dash a the serve a nutmeg. of with a until Boil teaspoon used in them water. minute. When sweeten. and in mint strong. and paprica. sauce the with of and in pint a remove butter of fire Season of pepper tablespoon add the on saut^ the serve boat. melt meat is to COOK is a is very very like good sauce Mayonnaise. Dissolve the infuse before If the sauce to water. the spread. crumbs coarse crumbs on into a the with dish 31. milk salt. Grouse) fine the of in is wanted brown not sliced. and it very for with hour. thicken to of and tart BilARNAISE Si. pepper. through of cinnamon. a currant boil of red or grape jelly. with cover add Put a porcelain-lined tender. add Put game. and spread or be in The well as cool Lamb) cold water. one sherry of or meats a thea dash apple of sauce tart. and Put of after SAUCE (Partridges. a dash APPLE colander. or granite-ware press them nutmeg should or be and saucepan. then the lemon-juice the of heat the sauce and evenly. (Qame This mixed serving. for kept creahi a greatly improves which sauce. and very fish: put in the broiled a hot (Spring or its freshness Soften SAUCE meat be not must by the parsley chopped broiled on lose MINT tablespoon 1 and garnishes as quickly melted mint. slowly. and butter. 1 it will parsley a BOOK salt. 2 cups oven color. Sift % sugar. with pan the If the using. butter. and add just wine. a half a can be Quail. When teaspoon stirring all light brown. the time some add . fish. quarter. remove. an cold stir in fine. heat is scalded time. the vinegar the a JELLY tablespoon one of tumbler one saucepan so vinegar. bunch dish place. 29.

time be of the the bit of small a silver a adding the add the white on gives Add sometimes it is but with any drops vinegar or some are few a yolk. teaspoons fork % add good a vinegar/ stand and salad tablespoons 4 cayenne. stir constantly half can beginning before the yolk entirely free it little . the make to egg. 36. used to give a a It is color . add is Have oil. oil. but 35.SAUCES Tolk8 of 4 egKS. dressing quantity. tarragon. quantity of % an Mayonnaise of whipped egg % very cop stiff. WHITE herbs. MAYONNAISE such as watercress. to the bring it back. 1 water. lemon- of good pepper the curdled added ice If and salt slowly juice flavor. or to the lemon-juice. with of cracked the become liked. cil. is and water vinegar. then called and hard-boiled a made quickly more drestiug of cold t"" stand spend to that curdles. salad 1 cup oil. Take leaf of some spinach. by first at in spoon. dash well dish a drop It of spoons dressing last. or recommended one juice Mashed chervil. more A safe very of yolk the using than mixture. \% few it With a begins to will care curdle time added in right. parsley. larger a will give is made by which sauce. eggs olivep. with egg seldom it also add the the yolk. chilled The }^ teaspoon proi^ortions given in a closed usually desirable added the to in jar ice-box. and water in larger dry mustard. more oil can incorporating the After quantities. of bowl MAYONNAISE teaspoon and oil Mayonnaise. salt. Mayonnaise red a oil and of the gherkins it make tablespoon thicken. and and green pound add peas them it to may chives. raw a above white GREEN summer. fish. few A sauce. Yolk of water. will for keep be another ice of the tarragon of take drops from depends success thick. oil A when mixture the the sauce Mayonnaise. Let the In oil first two or has is the If This is well a chopped little tomato a boiled of cayenne. tarragon consistency 34. tartare use thoroughly it summer wooden a add the of be egg being mixed is dressing egg. in the be a with mortar Mayonnaise. yolks. add the salt. the it makes for MAYONNAISE to or a curdles. 1 tablespoon Beat and It stir nntil the be shoald pur^e will the and creamy remove make it of 1 egg. With this Lemon-juice the dressing makes % whiter little softer. dash "^ teaspoon hot 127 Ravigote Express sauce. alternate little plate soup make to which in ice. and vine^^ar. Just before stiff very serving whipped cream. green lettuce little lemon-juice. after with vinegar mustard The boiling and Mayonnaise. pepper. drop slowly of in salt. and capers.

one of tablespoon a salt. the and set. until will not mustard. a when tablespoon one of fine. the be can used be added MAYONNAISE pound coral. JELLY of egg?. Place This put stir cayenne. them in Cold as the vinegar and parsley and A add good little onion capers. until to aspic jelly ordinary the once. to then Smooth To 3 of by Or. when firm TARTARE mix and ARROWROOT WITH both Ravigote. curdle* Meats) Mayonnaise dressing. before it w'. orange ^ and bar of grated lemon-peel. " 36. the cup a a all at 1 stir an it is wanted. until will with coated to MAYONNAISE use of oil. yolks^ and tlirec or cold like starch. as a herbs made add lemon-juice. gherkins. or Tartare sauce juice when chopped chop or can mixing be the fine. capersy t!ie Ib salads.128 " THE id alflo fish. it on jelly softens when on Keep It is used serve. be be polished to and place. together one 2 heaping tablespoon each tablespoons of shredded of brown candled sugar. few It is used easily. color tablespoon MAYONNAISE olives. also the juice expressed very in green fire cooled. oil add from rub Mayonnaise. the it to Mayonnaise. as aspic add if convenient)i ice if pur^. it becomes cold cold (OVcr cjlor and powder a jelly being warmed coat jelly the Russian or drops it begins 39. but delicate a sieve i mix little c lobster some it with irmine tomat RED if deeper shade Instead of yolks the sauce chicken same together soft. cup Mayonnaise. pepper. Dry the to icy CO Italian Sauce used with AGRA DOLCE Venison. "An not well-straii:ed to hold medium a enough and until Mayonnaise pounded fine as it in meats. mix the of aspic jelly cup a vinegar should also little a the meats for salads in of two in arrowroot and clear and and with green adding herbs. keep to fish make mustard. pepper. little lemon-juice a color color BOOK )K when aaace coloring green S7. 41. and Mutton) Mix chocolate. of and ready to through a Use a a surface. or in regular Mayonnaiae. add smooth. and some ice smooth. It forms. all chopped 2 using tarragon and (Fish the over little a beat mixture This made stir it water. 10 . Sweetbreads. smooth a on 40. just very serving it. cool or (half being tarragon salt. to oil . liquid. consiete more little A ANGLO-CHINESE vejetable sufficientlydjep.th Or. it is to is preferable. Call's Head.

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of cayenne. be mixture meat The sliape miuoed simply are and this then be the mixture stiffened saucci the to on more stand add and can than more creamy. Pour It egg cook to the the (the egg in this from Add minute minced Take dissolved consistent. then sauce. croquettes should fried. be may of brainF. Put and onion-juice. 1 parsley.egir. be and easily the molding it the for away molded. made or and fish. the and . to a l. and soft very only. ia be shaped very fine. salt. may should golden color be SAUCE 2. beaten and 2 flour. like with cooked kind one rules the used. long flat a and enough dish. They 1 using with of vegetables of may chopped be "ight some mixed meat kind Any kinds plain. tablenpoon moulding hard croqnettes. Directions Qeaeral Oroquettes into rolled boiled and tggf. pyramids creamy on FOR amount butter. if allowed the should be meat fried with garnish same. not it Rub the butter milk thickeneil fire and again add and the scalding become from remove ft. ^ teaspoon milk or crean) together. 1 meat) cups milk cup teaspoon or cream. frying by MIXTURE add sauce tablespoons etc. or and napkin a CROQUETTE of 2 inside richer trufflep. The chops. quantity therefore the set If given better will a in will not be two or mixture is recipe. doable a paste on then omitted be may if do but ej?g. them Serve fish. Croqaettes combining it sweetbreads. the a scald and boiler stir has sauce let boil. The be the difiUcult. with alone meat cylinders. dash pepper. seasoning. it in the it Place desired). flour until 1 are Whatever nutmeg. stir the on 2 and in fire of cups a for meat fine. and spoon the and spoon. this of teaspoon of dasii the it is a very will absorbs mixture.Chapter IX ENTREES CROQUETTES 1. hours* more used which softer croqnettcf^. (To for thick a meat. shell raryed mdahroomFy sauce.

F'Kg Croquetti-s Hoiiejcomb in Spinach Nest. "i""BDi^MTAIII . Timljale.

2^w St- .

FOR Croquettes fine. from croquetteSi the of a (to egg with absorbed sprig. more on cylindert a the it in and grated shape. one hot. one fat become basket hot. a likely CROQUETTES miztnre of the are ones MOLD 131 croquettes dish.ENTRIES TO 3. lisrht (or loaf yolk of the the usually are hole tliere a the which is in pricked lobster For inserted. Have and so Where use small spoon a knife-blade. CROQUETTES count you quickly fat. for the be crumbs half or surface or do not A the on a aside lay t^i^m before alt This frying. large the hande on a iuto eacli add egg roll again will be color rubbed through egg. . for just enough water. put lift it out every white the together). using the Season CROQUETTES with white meat salt. or USED MATERIALS chicken both yolk in in the piece of bread. smooth a with lightly between of bread-crumbs on and water. roll it the of croquette a frying) crumbs lightly make sieve) for the outside. Take tablespoon a right size. fat. are the color. after and the the into beat Plave are chops. Let the hot four the at so on the frying- they do that not Cook only long enough over the hot the hand shelf or a as smoking long iron to fat. then will in the time. and be dipping quickly the on than so After It is right it will croquettes (if done it is seconds). " f . and ball. grease fire before the on egging them. instead and shape^ heart and is fish of shape entirely coveredi part may for spread evenly board. wanted^ form croquettes of through opening yellow lightly completely lightly in the no crack to by dropping croquette (this will plentiful supply a tablespoon one the moisten ball end each flatten Have roll the board. Whip the will c*gg of egg alone with the an the egg break in the Let the well ready attain tliem delicate a from until re"luce each hand all place heat not of them the be 5. immersion will Let on ready. alone. pepper. croquettes. If needed. then the to break to but p^ietrate. Hang Chop meat alone.as it with test forty (twenty it. and crumbs small a it which use pnr^e a in open the on crumbs. lay grease and another. The white alone. hand brown a Do not in paper fry fat too more much. frying. or the dark onion-juice. oi paraley a w%nt"d. egg grease used is used claw hour an fresh frying. basket the and burned) immerse the not air-bubbles it. Cracker-crumbs parsley. and used be may very together. them of. Ooarae made in the id fresh the pointed end where used of uniform size another. to FRY smoking frying-poc the in while raised ba to basket touch the put to fat become colors bread let the TO A. moment a a lift be not oven open would more hot before the so spoon by the spattering fat burned Chicken the it four drain the with it is right degree. will are perfectly of touching not one tlie crust make more firm. .

TIME GENERAL 12. and salpicon. in Season with boiled the Cut sweetbreads. COOK pieces with small HOMINT BOILED silver a knife. For with mixed forms are ALES and it They below the binations. Boil TOMATO until water To ring^. fiber. croquettes. grated The to sauces with serve croquettes are brown. SWEETBREAD 7. mashrooms. the fiber a sauce. CROQUETTES into them AND the quantity 8. of the cup ccol. 10. Timbales made in give the rules are for meat forcemeat. OYSTER Scald is used or make into in the eggs two CROQUETTES sweetbreads using mushrooms. a to mortar Do sieve. forcemeat. MEAT of them more or alone as for substitute a combinations. from the and used. The Quenelle which little bits left from The in is it is called panada. tomato CROQUETTES in salted macaroni the CROQUETTES boiled MACARONI 11. making : DIRECTIONS of pastry individual. cylinder or meat raw latter meat. Veal the of quality the improves and chicken^ with BOOK sweetbreads. chicken. CROQUETTES Eqnal proportions. Bechamel. Use and half two the the oysters . then rings add into cut tablespoon one cheese. that Mix have you of sauce. or case chicken. of or CROQUETTES manner same ham brains. then press fine. tlie sieve used in decoration again so decorating are If the the chopped . may it be press then through Truffles are the so and used forcemeat* scraped^. with mixed often calf's combination a VEAL 6. recipes and is is not salpicon. is mixed pulp be and separate not will in the filled with pastry. loni:. Poulette. proportions Equal RICE. AND of meat and MEAT. the panada meat paste molds and in used chop the the the perfectly the iu the flesh with as salpicon. com- alone or Cut it in pound through a the pnr^ easily separated. a let it tender. tongue. pieces (excepting fish in or the of forcemeat or border.ANGLO-CHINESE THE 132 truffles much used are is chicken. and tomato. cut 9. Chopped lemon-juice. same dice small of with silver a mushrooms knife. smooth salpicon molds. forming pieces }^ inch of rice moisten : with pur6e.

a egg. Put slowly meat the from meat tough. it sieve. white of firm about thick With cream serve a in a tomato Mayonnaise. whites (as it to free to as so little is worked a if convenient. Mayonnaise) than others. more pounded is of cups for it the into whip add fish.ENTRIES TRUFFLES 13. pepper if buttered a sieve. a the while it so with scraped gradually. timbale. sauce This the through it is rubbed a or sieve. salmon with with season made the this will FORCEMEAT through more served 10 the paste. together and cup A is lobster meai-pulp. pound. mixtures teaspoon more should firm. fish cream more add of time. salt. but and smooth add in or things gives. a on 1}4 or one. 1^ decoration and timbale sauce. To or dash a add thin salt. cup sieve a right: of egg. in A some and cayenne time. beating all of salmon. for the oil to one pretty mold. white or cream. also the white or fat. pestle you minutes. add and dash Place piece to pur^e ia used on see ^ of ice if it be may the same . the it from To liquor and CREAM breast remove the little is used very kept in the refrigerator for 14. pepper. whip half a thick is too . small tomato forcemeat sieve. easily through more it with ice and in pounding. to of cup panada. not Scrape. Poulette 16. in bought expensive as opened be can 183 yolks of 3 eggs. Truffles are not melted the drain can. at as With suet. fish powder. dried course. Put Set pulp in paste? try sample The egg. if it poach a by dropping it and the and better some wire the scrape mortar a time a stir in cream" using continually. the again through pass Try good by poaching white cases. slowly. consistent a and water let it white little beaten and when it rub at it is a it is After spoon cream When a of of cream. an (not boiling) if too CREAM white flprinkled on and of and take in hot for poach pass add and of 2 eggn. Stir nutmeg. to made usually fish cream. a a small thin add Poach if too piece especially when solid piece and sauce. cream. with pepper. FORCEMEAT after butter. stir of of thick an time. pound white when salt. or the if Fish QUENELLE consistency. pound coral. little a thoroughly through it the of these indefinite in over parafGne melted either an left turkey. a nutmeg. and in they time a FORCEMEAT chicken a and Place into it moisten skin the incorporate roll them which at truffles preserve CHICKEN from sinews. bowl the pass macerated. Cut as air-tight covering the be can from them tinsi and first appears. truffles the wings. should cut be too . pulp the in and bowl. FISH 15. through season knife a meat little at a passes cracked cups will take bowl. and add la of the slowly right "ubatituted ac cream cup one see ^ well one of as a forcemeat.

pan a with minutes firm in a with quarters salpicon and and even. the COOK buttered. used on the in force to from center design inside. when kind trufiSes. drain moisture shapes Put it the oven molds fancy some size of make allowed be not must water the Stand little with article forcemeat it will so in sides pressing top and TIMBALES other decoration. and veal.134 BREAD 17. the Bub or hard-boiled in very with in thin with egg. cr justades. stock or and water with FLOUR water. a for a than center. according form the the against will truffle. using enough smooth be three to at will carefully with is to quarter it cut or mold. cutter. Stir it to the sides salty and until little a much it leaves the sides 19. tender. fill it with more. and or in PANADA as of the mold slices knife. be to are in a a If Let the to let or slow the the be 10 and mold boil. tongue. Cooked Tent. to little butter a liquid. the the for with timbale from sides feels stand out the the 20. TO itosk. usually are cut meats shells^ or is a ed mixvol-au* mixture into used. Cut the care inch an make leave with top knife forcemeat* the across when firm them half one them poach large molds.or is well displace to salpicoui mold in AND stamp Arrange it well press not and continae a pan. when top and it layer of the a add saucepan. f outage or and the to in the unmold they draw the and and minutes are done. livers. ornament-it the the thick. surface unmolded. saucepan on stir until it leaves of bread. game. etc. The brains. tongue. lobster. to smooth a absorb into pieces unmolded. mushrooms. small The . oysters. molds or and filled base the a have give stability to the towards them 15 to the stay served. goes served for well cut filling timbales. chicken. covering greased touch them of of the at straight stand small. slow a minute oft. the boxes. or of two "dice rich is called sauce patties. they air-bubbles. truffles. little thicker a ham" decoration. but meats with and dice into in paper of meat. more. ftah. and cooking them on a which cloth they SALPICON cups. warmed It may with salpicon. a butter. MOLD well place if the knife. a forcemeat any a mold. to water. a flour milk bread place the pan. milk as stir in the paste of the 18. with If Cover to constantly Stir truffle. Soak the crambs the fire. Put PANADA express a BOOK COOK ANGLO-CHINESE THE It is used also be one and which etc. mushrooms with It may be made a sauce of ealf's sweetbreads. to dish the on the paper oo let for The have invert then cover 20 is necessary water.

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of it off long water spaghetti with a forcemeat made hpt layer of forcemeat. and tongue. tliencover them let on and it napkin Fill the of hot also be and then with color.. and with juice from molds. roni maca- fill the or Cover a place. it the of bottom of bits few a molds. poach in individual slow molds. well-buttered Line veal or Cover top with the them Poach with them or until macaroni. into go rise inverted an of a minutes and molds. or large the on ham. forcemeat 30 Put it into mold. Take rings crumbs. and BOOK PALMETTES 24. mold. a" the Make in dome- boiled sauce. with Mix Butter pan. into make cream to them with fully a of leave will cutlets and skimmer. the on them cover Fill HOUENNAIS individual fill the chicken. and timbale with greased minutes. each crumbing. mixed with broad TIMBALE salted water Set sauce. enough them water with the from Fry to of can rings. the mold. A smooth mixture. sauce. in tender with MACARONI 27. or so well holding mushrooms. without pan them. crumbs. on a 2 partly MAINTENON tablespoon poach place LA fine. it in timbale to a give pan may to to an fat to duck made or any with even amber an of game. aside the let to and cover handle amber sauce Bechamel with BOUDINS 26. like Poulette molds with center hot the boiling. with enough 5 harden. shaped you Lay the proceed. Cook and brown a with out Villeroi The sauce. poach mushrooms together. or Lift fine. when the the to Sprinkle sauce. cool.one and quenelle some catlet or CELESTINES 25. Espagnole an a forcemeat. a chopped knife. and turned Butter cool. not break. a them fat. Four the the lightly with them egg saucepan. fry in hot Add quite soft. bread-crumbs. salpicon of sweetbreads thick paper. ProBB COOK layer of it with oven a for . Serve can the center water.136 ANGLO-CHINESE THE forcemeat roll in egg Unmold. 10 bread fresh and egg for white. let them forcemeat. dry moisten Use cream a smooth and fry in pieces straight Wind cheese. without When a in some place the one stir or water top. forcemeat Unmold. be Bechamel timbale made of pieces to the around well-reduced a knife croquettes. and boiling to cover crumbs fresh Serve color. in care- defacing perfectly loaf. with them so Serve little a cutlet some it will it to well them for napkin. fine it will a it in with stability. sides fat. a enough stand This and slowly. minutes. forcemeat. chopped truffle truffles. with grated and pan cool. the with a the a cold. spaghetti.

not thirty minutes. tablespoons 2 two meat. also ^ mold with the poach for 20 minutes. mashed potato and yolks With a some pointed it well. turkeyy the to the poach be of cup and timbale and uncooked eggs the Cover cold plain dome-sbaped a 4 or Unleaa chopper. to Add of mold sauce. remove to the and fire. Unmold. and timbalt. around Breakfast) white it with seasoned Bake the TIMBALE FISH or Sprinkle plain mold. cover the and form of one fire until the any is thickened* little egge^ with sauce of paper it in in a liquid the over beaten pound and paste. |he. Batter flour. water. add pound one cups it aside cup minced rest If ornamentation paste."N'F"""" HONET-COMB 28. a macaroni!!in with before the in with Fill it with brown. in in mince it will with mold and mold. and and cover. to a Let PASTRY l)i of salt. 30. creamed added. and U. from 29. and cutter do and of the the in Set it take Brush flour. whole the line it and sides of the of the bottom the inch an paste into and in the yolks. an of the paste buttered oi Place design water Stir it in each mushrooms. greased a % the with or knife out stamp iip. one some until flour. on the top with a hot the it to press the remove yolk of out. cut desired. as stock. surface inside paste fancy a but mold. sides. using paste. knife hot it turn cooked the Work paste. the the timbale layer which cut was indde all oVer. Make of the to sauce mold. 4 it J^ of roll noodle bottom putting of hotter. before with Place enough it in timbale This the through meat butter and added the of teaspoon half the suit. a 3 shape. POTATO (For a and pan water. After dried 2 paper. put is heated. some the on Cover has which grated out AND Luncheon oven been cheese. timbale-mold. quart a may roux the meat into water.sdgeB. Dish) macaroai. it of salpicoii. Butter Add hot a flour. buttered for 50 oven With paste. lift off the . a using of paper. hour. in Wheii minced with mold.'aspoon thick. Butter a wanted. the hold to pan a rings. a and slice a remove of Make teaspoon strained Ck"ver made milk. makiDg patting stiffness Very waWr rings. minutes. place it not battered paper. of the paper mold. the cream Luncheon large-sised Fill into it TIMBALS Simple long. (A 3oil in pieces H 9aUe"l iucU it with cover yeal. just TIMBALE of for little a center a circle off a circle with then half for aside a Then Fill the paste. Bake hour. with egg. are eggs it into oat chicken. % is in it cook Put follows. mixed 40 minntes inchet tewd with in two a or more moderate egg ovej^. brush side set Arrange forms. the Serve sauce^ is lined which meat or have greased a for oven cooked onion the slow a any pepper. pieces with them it. mixed 137 and il for top IH Fill it with bread-crumbs.

serve the top truffles into 32. cutting Bechamel hot tin. Fill with mold^ the so let it and with stand lb. fish. on }i cooked ozs. PATTIES the Moisten meaL of meat.stir the and is depth. patty shells lobster. oval chicken with the roll it out or paste the season soft round a the cut When hot out 6 sauce. thoroughly either Brush mushrooms 6 had ring. with Rol. minutes. in and of the paste shape with beaten egg. and water. out cooked ozs. and its put ragout. dish a and sauce. will It VOL-AU-VENT pufi paste. or paste. about half into ham and small aromatic in or small whole into spice. over and sauce. blanch so or them. teaspoon a brush fry in hot PREPARE in that Remove Then not. 81. cut with and piece. hot. thickness. the few a place creamed leaving potato. BOOK CXX)K fire will be in cold again in hour an or extracted. trufiles^ 6 2 turns. tiie half-circles. of sweetbreads time^ apart. inclosing it like rissoles side. chicken. pie. SWEETBREADS cold all the them Fill recipe. cold pipes. folded of ed cream- lightly around being Serve of it biscuit-cutter or on fold and together bail of meat more intervals salpicon. an inch or on immerse them with the a wide fat. paste 9L inch an finger press small shape border of with the puff paste RISSOLES 5 inches edge and in salpicon. 2 minutes. to confine as white a with center the ont scoop inside potato with Serve spoon a the Brush brown. 1 Place dry and to oven top piece. pepper 33. any eighth one balls for 20 inch an desired the directed as with or puff paste minced and of be case fill with 9i about to may to vol-au-vent inside. the make the remove the on a cover. or has it into cut inner cut then the top. and salt mushrooms. fibers Change moi^ leave simmer This it ii ih" the sweetbreads (not is to boil) parboil possible to do . and egg. and TO Put Then wet a thick. patty it at on of the paste with for water blood the them all the Place Egg napkin. prepared bake shapes dice slices. cubeH. rounded the on the over a the stamp the on straight side. scoop and the the Prepare oysters. OF pint Bechamel a ham paste and a tlie over fill the spice. With meat.138 ANGLO-CHINESE THE thick. the inches lining l}i a again in the it replace fish . Meanwhile^ the of tlie mold. When the place baking make an quick oven. aromatic pepper. strings^and and water. invert CHICKEN. Jid. form. from 8 inches water and as salt. and sufficiently baked. out come Supreme or tongue. and a in a of them bread-crumb Soak the several very white.

and under fancy over serve and with until pressure bits with in cloth tie them of truffle liquid aspia them a on as cold. to it 139 for 30 place them on Mushrooms sauce. directed cover above. on sauce a mound has SWEETBREADS cooked. the roux. baking-pan a Uncover brown and will minutes. basting frequently. in half tightly cold. and Simmer them the in sweetbreads pieces and Poulette A SWEETBREADS 89. until When pieces. then them over truffles or B^hamel a if added be may cut desired. let them of parboiled vegetables. few a a sweetbreads.ENTBfiES without breaking the sweetbreads piece of cheese-cloth. cover minutes. the top Arrange Mayonnaise . drawing under a light weight shape. napkin folded fritter in dipped fried. or 40 a and LA POULETTB minutes. a hot for 20 oven mushroom in salt of pieces to larded Add them smooth be if desired. with They oval tie each saucer Place Paint an BAKED 86. SWEETBREADS sweetbreads in for a saut^ slices and them in butter. stock into cold Bweetbread" S5. the SWEETBREADS bed a Lay 37. then them with serve FRIED sweetbreads stand fry Bechamel in hot in cut or slices) in egg fat. or fine lardoons enough pork. dress They sauce. and minutes from the enouj^h for cook let the to the under it on pan liquor SAUTtD water or 40 45 to brown. them on also may a be and crumbs. and Add tight. blanch Pour chopped them. dish. break then sweetbreads. sweetbreads it with thicken pan. a sweetbreads Close in small cut peas. with Serve slices of salt pork Cook in them brown a a with or a with and the Cut green the last 15 glase. them them on sauce and or with lightly. serve a SWEETBREADS (either whole time. Roll batter vegetables the pan 38. blanch in muffin-rings sauce. paint it of salad. in one uniform a silTsr for knife SWEETBREADS stock to BRAISED and place them well cover the on pan. Place set. and Use a a place them and form. and cutting larded be may with parboiled Take baking-pan. Strain the it the dish serve parboiled the on dice. until them place Cbaudfroid the or OF CHAUDFROID 40.and a sweetbreads the Simmer a when socle lettuce.

of browned made following with sance nates. of the remove let egg. a white parsley. lining and chicken. mi 20 also water to the of any for vinegar recipes given of the with cold in BRAINS in cold hoar an the in peppercorns place again any of tablespoon a salt for brains the Soak BOOK COOK and each of nutmeg again through place it in ice-cream with a a a the pan of brick-mold brown saaoe. bake and in for well it in DE same using way. then water. for yolks of hardboiled mashed chopped blanch. dash a them a chopped of MARINADE 42. in hot brains. then pepper them Arrange on buttered fish scald pudding. Line BRAINS hour napkin a also seasoned tarragon tomato OF an and wipe by vinegar. 15 other and made sauce. with fish brush combinations for tlie potato or sauce. and fat. oysters some pieces 4 tablespoon cover paper forcemeat quenelle and OYSTER 43. be FOIE mortar a of flour well-battered shape. will sweetbreads. cut pour fish for recipe gillscurl the with over with given until cup oven loaf of convenient into of stock.pound of liver cap saace a pieces of into the of any OR salt. and Vinaigrette a chopped and sise the of half onion. vinegar and just before them dip center forcemeat.ANGLO-CHINESE THE 140 CALF'S 4L and served with water sauce. serv- minutes. sieve. filling. an them salt. flavor the skin The Hollandaise a butter the in water simmer onion. .vinegar. in them. add of butter and makes to and Put water a one in and the in 2 serve with tomato individual cups. the for meat PATE of pepper. may : white mastard. pass An hot it it throngh teaspoon one of cayenne pint mold. more. chinu or their fill the and with oven in be CASES the with or Bj"chamel top moderate cases. 46 in etc. ^i teaspoon allspice. skin stand cook plain white a sauce pickle added a brains. and boiled poared eggSy and taining con- bay-leaf. mixture the marinade a fritter liquor piieces. of the fibres. an improve remove sances tablespoon a sauce. sauce. hot calf's liver a in into them cut preparation own mushrooms. with it may be the oil. oyster-liquor with in layer of a them over place butter each . LOAF. pulp ^ a made creamed FALSE Mix eggs. LIVER 44. Boil little a brains over mushrooms. or cup dash each and together minutes It may or iny hom- use served GRAS and press panada. for veins. thyme. batter fry and sauce. ing. into oyster a a of the of Cases mashed rice or Cut sieve.

it is cold it. skinned the Dip Serve on the at pan and roomsy FROGS' the skinned the same but good. teaspoon of cup tablespoons 2 LA if convenient. bread. in it cook a fresh some Pecan-nut meats. enough nuts. a pour in Immerse 46. 2 on butter. and liquor. butter to fit into enongh be and together of the mixture game with fitted line . made size. dip these roll in sifted bread sauce. eaut^ing be delicate a mushrooms dish hot meats loaf. roll them color. when ornament' very of hard-boiled white look to of any loaf A gras. FRIED 43. sauces. may of milk of cold by seasoning varied be may in with boiling. let cook^ without cool. used flavor they make powdered bought be may in particularly are etc. The to CUTLETS of and to with iu nat of crumbs beaten fry cooked sauce. cutlet then water. but lost best. MUSHROOMS or stew stewing in with not them be to little cream many of the for used stew for in sauces. and is usually the mushrooms pieces when excellent a of onion bread with butter. Chop fat hot smoking salt and napkin. an and crumbs the salt a and plate may simple ways stock Any meat very juicy.then thoroughly shapes.KNX"""8 but game al be may made in saldd. cook time over A LEGS 47. pepper. them one any Melt cupH. is set. from Poalette a one the and turn onto egg. sprinkle with flour. by diluting them seasoning useful a sherry. the decoration carefully cook the this will liver or leave and loaf may same the other in with the aspic jelly and decorated Fill the mold" space the unmolding set before well let it become pork. it small them l)etween p"te de foie piecea of truffle. add fine until frogs' leggs in butter. and meat. or tomato Press until egg Mix 2 measure of flour tablespoons into form used. as beaten egg. or lemon-juice. ham. in FROGS are much too dried cepes may and be . nut and pepper. sauces. simplest the add Serve a walnut. butternut. NUT center light. through tablespoons deep fat. Saute LEGS frogs' legs in milk. Madeira. ^ and boiling. add in of each. mushrooms with When Dried this These sauce. in.. molds two use used or same shapes diamond into this with (lecorating it with by cut cold better 18 141 form. until the cold cooking of way When 2 cup a tablespoon COOKING broiling. They their may be at grocers' and mnst in cut an to are very musli- the be colander to stir and juice. and the remove apply pork and slices of larding thin arrange and of them one eggs To like blocks. POULETTE Place hickory. 48. decoration the like The way.

ornamental. . same for be tablespoon one the cook to mnch to are jnice. jnioe soon as necessary^ for of use OOOK mnshrooms is aa nsed this water. are use. The better only they be ANGLO-CHINESE THE 142 about until five ready mushroom is practice. caps operation. are flavor some The Again.It tbem is as saved to bntter and minutes. They they them keeps Lemon-juice somewhat but in aa BOOK aa lose they garnishing. they thrown are of qoart a and keeps destroyed French to sacoes. lemon-jaioe. water are they water and by into and water. tliey to them and so with a and it fluted does be may keep them white. (stirring cooked peeled. but is not knife not flavor repay of the them the trouble. then by the white. general more in in shoald with eaacepan wliite for make lemon- boiled for and recommended to a frequently) the with boiled into moist When afterward are put rinse to soaking. peel it is a difficult covered it.

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oaf. Asparagus. iti halves."" It " s a jj. ejjK olives with Bellevue) (en in riU ilaisv desiKii. . " a SlicijK KecoratiHl Dish of Toii^fiie with CrarnisliPil Chicken ill Aspic Hard-txrilcit with l.

fire. and it is well cold that while worth one cook inexperienced most and meats care second The flavored. 1 bay-leaf. simmer removing bay-leaf. or day. sprig a of tablespoon parsley. 2 of sherry or Madeira. strain. witboot preflsore. time the of firm. ASPIC 1 1 fowl. make not dice. same (which sherry the jelly the at (cut with closely. 1 1 stock carrot. let the to double jelly drain the jelly^ and will grease shells stir of until clothe 3 it If through it with wipe be removed. hour an in is gelatine the of quarts.X Chapter ASPia ABpic should of be tl)e IS given clear it perfectly below given of preparation is cold With aspic. eggs (do boils. salads learning made be can into with ornament to it. of cups si ice of cold onion. SUPPORTS MOLDING. strain time. 5 hot in wet into the all Remove it CLEAR TO 2. into cut celery well them covered pot carrot and gelatine of cup until away onions the the the add Cover pot. 1 gelatine. jelly Put egg). Stir There gelatine more will has Madeira. 1 cup onions. of shin of beef^ of knockle 1 celery. the much and dishes. the Remove been jelly. add and of cup If Set it is clearing. the Put and ^ater^ before and brown. package in veal 6 or the to and solid not bntter ^ water) 6 the them add dissolved. well and simple so it make attractive most the in having to recipes two easily -can useful very DIRECTIONS GENERAL 1. not Stir not I^t doth froth it perfectly the a boil elear. 1% a^ ASPIC QUICK 3. dishes. FANCY JELLY. it it second the so beaten the tre. . one each of bay-leaf. next time. "" chicken. "lotb the the for cold fltrain a on then minutes. veal. 4 }4 package turnip. for from in Fry and beef. one enough Boiling stock of to down stand. cloves. water. it and whites and continue through a the Let pieces) be be may for until should to from soaked 2 added and dark a the fire. Pat "hopped into carrot a and saucepan celery. more of top of particle every into cold ASPIC the from grease water. at hour An cloves. a with hours.

CROUSTADES of home-made the butter any heat the color. butter. the up ROLL rolls.17. around was chicken serve. Take tin. and salt. and HOT sweet hot of cap shape the to mashed of BOOK FOR well- teaspoon water. desired. out. of as 3^ bntter. Fry to egg mushrooms. inside. tablespoon sprinkle for white lastly. any croustade or knife pointed Paint sauce the in with not adding put it. Do before a into inside salpicon. size. the loaf a chops of beaten pur^e minutes. bake MEATS or milk. 3 over the in turn arrange a beating potato. plain a to over COOK POTATO A slowly teaspoon in ANGLO-CHINESE THE t48 creamed of biscuits rolls meat inside or and salpicon. a o{ fire. any and Remove set in the . or white of filling and in its prevent chicken in it ready to Cut the oven crumb to off from brown. it Turn OF days two crust. until birds or old. eggs. with fat creamed 19. the tops the Fill of and or the place molded and potato it against baked sharp- a of or round a the the with Fill filling. 30 CROUSTADES 18. with gold to crumbs bread- many potatoes. square vaae bread of off pare the cup-shape. Add all the time of well in the a stick of pan of center one the and dish. it Butter BREAD which carve hot soaking livers. of will SUPPORT cupa a mold as mold 2 the pepper.

CHAirrER XI BREAD TEAST 1. place sized or double Mix Stir batter a of as it and jar. water. 1 of RECIPE TEAST together. place. lid }i cup off add the set flour. so . sufficient add 2. floor 1 with water boiled. thick as in the it wooden yeast. held be can as cupful a until place a hops many Strain glass and SOFT strain until a which cake Na TEAST. covered is top in cool a add hot yeast a or the or and jars. it stand Let boil them Let of quarts brown in on weight cup a hours Add salt. these for Place 1 a or well of well. enough the sugar. mufilin thin a RECIPE thin of amount TEAST WHEN FERMENTATION batter of bubbles. IS IN and ferment water. cold cups in soaked been cool 8 little a When water. boil Use were adding minutes. warm a 8 color. preserve while and water. will yeast and sugar - keep Set in sweet days. lukewarm. and bag. Use keep to in Beat cool add a place warm for several 4. this water. keep making when spoon cake. in order soft. stone a times a }4 then in off No. must flour This be used. it 2 the to with several bubbles. them make them cover the and to bandfnl large a to mix and sugar. griddle for used that and cup IS a tablespoon thin loose When together. 5 hours ware good a for Then granite- a boiling When batter. strain which of tablespoons for tender are and potatoes. has TO OBTAINABLE NOT TEAST MAKING and only START let it stand half the in a strength warm of place yeast. salt. tablespoon two This place. lukewarm in saucepan good 4 enough water is it a. yeast-cake. potatoes. Set liquid them return cakes. potatoes. 6 the them enough granulated cup jar. 8 quarts make to the of well it place. risee. through then light. WHAT Mix No. grated Let it stand Mix Pour hand. sieve has In a add 1 and add salt. place they flour. and DO TO a it is full the as on warm a potatoes }i yeast until THE until 2 water yeast it aside it yeast. Peel in tied hops the good-sized 9 potatoes the to in water few a until three it in during cool place. Cook batter. raw Mash a period. Shortening. Boil add minutes.

sponge for the mixed be early in the morning loaves. cup put at once the Rubbing the should biscuits with crust liquids in another. of tartari and cream or rice floor. if sufficient work the crust left to and of bread-making. have rest kneaded by and letting it rise three of souring. into it is molded to unnecessary.AND One is Baking-powder yeast is eqaal of soda. the to DIRECTIONS is often to serving^ 3d can whole the it is to BREAD be baked. quart a to each of baking-powder of soda teaspoon milk sour and omit When the is molasses used. cream omit is used. so thoroughly to as them. or loaves but a with and or sponge way the be cut knife. rising of the and molding. cup of full teaspoons two of cream tartar of flour. and the together. danger it. the tartar. Bread eight from Time mixing requirad i.. to Use one level teaspoon Use one* even When milk. it should center time. which or noon. in Tlie the old Four ordinary dough. and at of to rise in and better the at it baked in the If the dongh. away This from dough the liberates of the night especiallyin way. them combine oven. long baking. one it is taken from the will oven it crisp. hours complete to brown a MAKING process in 2% done be it is desirable weather FOR night before the but will have baking just before miik with in yeast short a rise from the is used. again times gets very sides some of the of the is light pan gaa .ot mix ten hours. to work in the the in once increases hour a using the process. " RaUiaff is ample of yeast. make brushed Bolls GENERAL 5. take one of soda teaspoon even to pint of a of tartar. night. of cup cornstarch. bread For in 5 minutes. and of cream use teaspoon one m of soda each to Mix mix powders with sift them flour. before called rise needs after and batter is to summer. In time. and of flour. mixture a USB. in order to " fermentation prevent br^ad hours and one-half hour A th" bread ^^^' thin added the set bread twice. for the if left too occurs the for and kneading hour in the only molded and It one time for the hours for the and pans. or loaves whole mixing sponge a morning. two amount the half a souring. into one an4 is ready pressed down one be may dough the made either the may morning. Mix materials dry quickly.and The of of molasses. ITEMS OTHER compressed of cake TO MATERIALS RAISING OF PROPORTIONS BOOK COOK ANGLO-CHINESE THE 150 to one liquid yeast. flour and bowl one baking for oven in into hot enough brown iu be it should just before butter brown to teaspoon a minute.

Ilrtatl Ready Brcaii for the after llakiii).' ..

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time (not in one more by the side one bread for even oven minutes it goes on in the be five turned the TiflM in is the Test after should pan It. is the ia oven watched be oven pan. teaspoon a other. and It should once. of the them size^ put minutes. loaf. to the ii made dough is kneaded ' ANGLO-OmsnaSE THE iron rounded long roll of the diagonal the a Vienna slashes tin which with at the open pan little thicker loaf* of different loaves square After a in the the sharp ahapee ffiyes the ends. rise it will crust crust to ordinary parts health-giving nsed a it white. center. it haveb to entirely cold. if the unevenly 10 over make and If it browns baking. the end the from rule white bread.. likely The firs loaf in*the the bread. loavea the the more) than in hour and oven. it is no fire prepared rising. aa warm in oven. is different of flour is no best having flour brown the in shoold the be oven minute one and shape a makes habit of a all nearly all removed mostly much eating onoe the bolting nourishing more it is starch. rise in titer then it to the and more pan end baking-pana. however. and bread longer liked. hour One the is too have to or too time top cool. 20 The place free mixing in care Have the too way a more the of possible. will so oven ordinary stand do It should Bakiflff and the the support ^ this is likely to rise underdone. crust bread minutes 15 If the the a it will so The should to raising. The middle than bread knife. Divide fillingthe from the dough oven. there pan the giving variety of bread-pans a different in light.162 Wh0n mold When a it into and sponge. of reach crust. patting heat more). carefully if necessary. such give it If it is too likely hot is taken and baking enough sized in for arrest be crust in same not hot to loaves the nourishing Floor the bread the For iiraad is much flour as pans required At is too baking^pans. which to Care Th" When The tiie its let it rite evenly half only pans draughts. by the formed. that from their for bread. When Car* in the in the them and essential the during It hour. the flour not need rises bfMd of after be baking If the rolls "^ flat the ^ bake the Pi*aa white There is for square for this ends. haa when risen it to be- ordinary dough at the cut it ianearif . run thick. will and browned. work when set soured. than the is right. ^"^ to a rolls the well a for tliis there therefore to as put in the bread-box be added loaf. and is aponge tha at let it riae and down. It gives the across the in a will the remedy. Rolls original bize. it of it out turn oven air will become until double moist. shape it has should the doubled little a (not dough Cover have means in baking and fall rises replenishing hotter and loaf into rettirtt it to tho aeeond a the once they fall. center required the If wrapped If the in cloth prefer some and pans all sides. which. make made form rolls in 15 The bottom light. the it at BOOK miztng. than whole flour is of flour. hole a the soon. flrtt knead made. Besides sheet is quality been flour wheat when into three to the that soft wheat and is is made top at purposes. put COOK doable to loavea.

table3poou butter.as Mf"^U( BREAD That half. Bread long. 6 teaspoon lard. }i compressed teaspoon cake. and baking. * 8^ hot nse milk in place of the ^um^^ variHsr i^ . salt. bread. 2 1 yeast. ^ 2 cups flour. add tablespoon 1 9.159 VBSAJ) bnuh twked Tesemble the long tnke oven bread. salt. let potatoes. and One when to when boiled. No. gradually 6 night and At add flrst *' cool. there two it will farther eornitarch. Mix yeast thoroughly. knead half more makes and cups morning aaea^. 1 4 Fails Never tablespoon 10. '** scalded rise. 7 to drippings. seems to$rether| loaf cmsty 1 No. water. into which Let as quart together stand little 85 minutes 1 over handling baking. BREAD WATER (Two tepid water. cups 7. the This Bread Make or the use them 1 yeast boil noon with and soaked in sized of quart let them Pour sugar. 1 tablespoon water thorouj^hly and which as directions general see chapter. water in night. 8 tablespoons mixture. WATER salty 1 water. hot in French ronnd. Small Loaves) salt. WATER '" Two this tablespoons boiling pint 1 in Bet water. Bread rise again. or tottolene. mash a they the morning Into loaves flour given head at cool to the and teaspoon milk add and in poisible. 8 No. Vienna flutes^ about dongh ^he top over tablespoon 1 No. Small Loaves) of compressed cake 1 sugar. and boiled dinner make or thin a each iucbeis two and whh For loaf. and kneading. 8. In the over over warm knead rise and flour and pound Water "^"1 ^"U loaves knead sifted cupi witli pans require flour. A a giving baked when pan shapes gives different of ^ flutes more " BREAD WATER 7 tepid water. for this roll the the for dinner is used thick inch pan a at gives a long. cake medinni 4 one lard. No. cups 1 two sticks or like like made in article different a the finger rolls. For "f mixing. rise well. add and place warm were BREAD Morning In flour. cups them twist ronnd 5 inches often a less cmst or (Two 2 and and long of foot ends. BREAD MILK Bread ^^^'* ** compressed cake put immediately 4 6 sugar. This an ia rolls open smaller pleasant variety and a te give aa so and of small pencil of bread a across like biscuits. yeast 6 to flour.

and a the make to it WHEAT WHOLE OF in 2 tablespoons cake yeast a milk. sponge a full of loaf. white teaspoon BISCUITS OF cup ^ milk. not and the mixed is preferred. soft and it onto add to add dissolved thick a board for 3 hours. not and let it rise is whole run off quite dough. cup hours.1^4 ANGLO-CfiH^ESE THE medio one ioregoing recipes. bowl a until stand minutes.a teaspoon quarts 3 times egg. into for K of butter a more it salt. flour. 3 yeast add BE TO HOURS TWO it stand then bubbles. to 4 caps of flour. quickly into so 4 a until make to loaves. the yeast. GRAHAM teaspoon is melted. Use white and and soda let and dryer the a top spoon. flour it into 1}4 tablespoons Graham greased minutes. Dissolve of pint then flour wheat the spoon. bake in moderate and until or it light. let it rise in the Add one let . Add COOK of the" its freah-^ longer. a in of pan mold minutes. a it to pan. 80 oven Dispolve the butter of add a in moderate the Stir salt. enough a into mixing Graham this in a mixture into Let oven one Graham it rise hour flour.. and should for 15 enough few Mold to spoon let into Put water.and water warm into bake. teaspoon a batter The a Add knead 15. if a make to A make loaves. return until a tura let rise again. flour BREAD to flour small drop.. witlk . this batter Beat tepid FLOUR pint of boiling water. which moist more a BOOK BREAD POTATO 11. 45 soda Add pan. poon teas- and Tara bake bands. lukewarm. dough of into once tablespoon 1 it for 20 double WITH thoroughly to as place in warm flonr| knead the MADE enough or in cakes. pan. mashed tn-sized gives Potato boiled potato the to of any sponge retains bread. batter. MADE the and be }i dough. little lighter colored No. of light white with even 1 of lukewarm stiff batter. and bread sponge. and of salt. and molasses. 3 baking-pan BREAD 13. ness " LOAF ONE 12. thin very or Pat water. and a put at sngar. OF BREAD OR IN MADE 1 ^ Make until to Sift them of cold 4 water. scalded Clip PAN ONE and add then slowly for oven " qnart a Mold right consistency. BAKING-POWDER six teaspoons salt and mix them. size. apoon with liquid by beating. flour bread may them of table* a uutit warm water. butter. dissolved a 1^ cup of it the to to enough but % it It becomes minutes. the moderate a baking-powder it 1}^ hourai ft BREAD 14.

size of ah jast enoagh little. corn molasses. H 1 cap wheat whole Beat giTon. No. the covered cylindrical mold then soda bake and uncover the in of them (one salt. gluten enough loaves. c^P thicken to soda thoroaghly 8 Graham flour. cap 165 a to add Form it into than ordinary 4 hour. it make raisins and knead then enough plnee warm a it well. in the mix dry Graham in oven order for 10 . H 1 ^^Vf soda. in rather Bake No. flour for BREAD then until salt. molasses. yery if desired. meal. batter salt. BROWN teaspoon 1 secarely and 20. 1 level soar oven. one and yeast less time rise to bread" BOSTON 18. tablespoon 1 BREAD GRAHAM engar. the and milk sweet meal. buttered. teaspoon the aboat of consistency Stir a Pour a egg. into or in the them to together. soda. and add it last. add gluten rise. then to of teaspoon a it is lukewarm. cover BOSTON meal. GLUTEN salt. of flour. sour covered and salt. meal. bread Gluten a floar to nats and Add in. cover 3 and and the spoon. corn cup water. the Steam 1 cup steam. and covered a them boiling water. lancheon 19. % cap sour cup little a Z Pour in a warm greased hours. a milk.BREAD 16. cnp boiling cups 1 milk 2 cups 1 flour Graham 2 cups water. oven with make cream a scalded the to the Turn pail. and to Cover and let rise again. BROWN BOSTON No. 1 cap egg* and molasses 2 loaf cake. enoagh easily from molasses. 1 teaspoon and add milk. batter. BREAD level 1 teaspoon it drops into take milk. corn or milk. 3 hoarsy 4 or molasses. dissolved. teaspoon meal. or 2 No. 2 or of meal rye being well Mix the into a hours. of teaspoon a well-beaten make pint of boiling a and enoagh get the to slow a 17. 1 2 flour. sour Mix white caps BREAD BROWN the off the soda. white yellow cups if convenient). 1 soda. One H mould. stand Bake for less add milk. and in doughy of until yeast-cake a soft requires floar pint a it stand Let quarter pake Graham BREAD into water of soft batter. uinotee. mixture it for steam Slices of this good breakfast 3 bread or dish. the for }i hour. cup milk. add and molasses Dissolve toasted.

damp at even an be or should plate bread Toast with sprinkled toast. biscuits. and place become have little and pilot bread. the take to until water. a 22. will be served. and let it cook time. the drying toast. open few a water thick. Place oven. dish. Place watching. poured in and over two. Add over under If hot be without once few A TOAST MILK it should It water. There ahape. let it dry ie and it will this. a Pat the softened even slices steamed }i inch softened a just toast of have When place together to enough can oven. pieces only should in wrapped If crispness. Cover they the biscuits sugar. evenly it until Cook used. buttered. it. is then will center piled or soft toast a at on over careful napkin. shelf. to hot that again J2t ' very Break slow to teaspoon of flour. use them boiling water or the on in or. Many jelly . again. and game its loses softened and served. Sprinkle be added if desired. in cup of salt. Place oi! any pour water biscuits. hold then Toast it ia If the cnimbed. be dry. a it requires should Toast colored. Make soak and the aa often tarn it is moment trim fresh. inch )^ sImm eyen and can minates few In even of bread acrapB a into plecei the braad the Cot BOOK CX)OK ANGIO-CHIHEBE THE soft not care cream or or pour it like to break h^t milk BIUSAD eiHunb The inside of fresh of fresh bread. wire a the wanted. in minute a or the time. using not eff frregolar pieces of the oven butter PANADA 23. the be served not served be boiling dry a the it in and up the lose in shape. made coals until bread and erait waste no toaster. and cover bubbles. or which the between J3een abeorbed. not the color burn becomes quickly it up. color- and it milk should toasting. in the saltspoon before tender. without milk. and sprinkle large two in the dish cover them. A them. butter one sprinkle it ia meats or with little a for in to entirely soften little a and steam it. dried well nnifonn off the Oat thick. be to and butter. add the salt. this thickened milk toast ing. nntil is stirring all the slightly thickened. etir in the used uneTenly required.IM' TOABT 2L in the golden color. only heated. spread dish boiling water. its which it. until has with until salt or JPUIiLED lightlycolored* not salt sugar thickened or with soda in flour. cream the use bisctuts bread. but When saucepan. and biscuits in dryitlaA left^yver . then it with place one teaspoon slowly. tlioroughly dried prefer Split water Passover oven enough hot milk is over be cut colored. it is scalded is it over pour minute a witli aali. and dried be throagh. minutes a of Pour Bread serving.

place 20 "When wrap a rising. it to the to If and make has Add dough. m . enough double so roll them space near also minutes egg. dried same i"ch hot serve a on of raised fat. a }{ inch eome of creao6ot" and tops with sugar as no of Work apart them rub ready obtained is bread-dough sharp triangles. T^^etablesy or "or indefinite an biaeoitp oiay of the emata keep served. place Let 30 to A oven. of of an as raised much preferred. rolls with the then bake thia ventoglaai. a and stiff then base. in 'is crumb is stiffer covered removed deep color the be rolls in slow Tery ROLLS as kind any grain. tins to rise for When water. breads. he treated in in the heated bomllon.-!. bread-dough for bread. Roll them in the Place Cut it into middle on corostaD^h of the at roll. and with crusta This milk will or by brushing tlien oven. GRESCENTS littlemore thickness. cinnamon ground coffee. or mixed. quick oven the " milk when moment a a the Add to Roll until shape water. and when oven will and way. which biECuits the into little butter. Take uaed be chocolate. brush taken oven bread drop egg. add more flour to give it to as into the however. the point of the tlie points around boor. for egxt. commencing tiotil lightly colored. boiled and sugar. For for creamed cnpa dry them thickf and breakfast. with them bread-dough. this Tlie imtil be need aliceflK into itisks in the of and through. K taken 6 inches the Turn fiour to make wide. an enough pan than more will shortening part of hot heat in the size. be ZWIEBACX. distance some with this to than it into pan from glaze butter dough Gut liked. to dough. 2S.. into and If. it for 10 is given. to run bake in minutea cloth from Drain powdered pieces half the size of crust. the a and rolls of pan been meats FRITTERS 3BEAD 27. If them in dissolved in placing sugar tlie for again oven and a dry. jmd enough stripe up. Cot with good are shonld They time. brush from the place again for the oven a into topa with bruah minute the in tbo . can them donghnnts. BREAD take of same sprinkle them serve tablespoon a finer will roll each Use make balls. trianglewill tlie if but amount is the rise to oven 28. and fry for napkin one of loaf one bread-dongh to bread* ased. pieces amoking aa deep yellow color* a 2f. or or way. in toother a a a for luncheon. a give tender a before egg them with in replacing them crust.and in of Vienna Slices size the gold color. the serve.BREAD.

a the to breakfast. inch mix into not at beat If cnt brnsb or thick. and strips together. Take strips strips the pointed the at so ninch as directed broad tlie roll each twice it makes them with ^ and the and this from rolls to bake for knife the hours allow in rise If in they Puii the the set is the over Bpooh. whites cup board the middle. dough bake morning. niake sugar. then water. five tnoming evenly salt rise work. add are be pint milk. more the set the it the Cover top.. and it for cresoenta Make cut and Boll btripe Braid butter. making Let qaick a aO. cross a butter. into Do not turn H morning. free to it into cnt ROLLS CLEFT Glaae cups milky it for 20 knead If the When it.3 Boil melt thick. yeast mixture. good teacup and If to be night. sharp salt. draughts any of the mixture 30 to balls LUNCHEON dissolved yeast. deep. tablespoons of and for tea. an boiled minutes. blacnit or wide. but dongh the flour. a of little of the together thoroughly work oflTthe 1 shortening it is taken it as place with until raise. H minutes. hollow in the Sprinkle it to rise. 2 or inch one the on twist in the shape. (scant). 1 rise Olan OTen. mold. the knife. 2 tablespoons pour risen. mold double it in as in butter of whites for sugar yeast with onto for keep or the milk used the stir in the it aside than HOUSE o'clock ten salt. % Scald round: little. Lift cup and the a work in it. and the rolls. quarts flour. let shape before they them size desired. lose to as the Bolt with TWISTS AND dough. desired..IM ANQL0-OHINE8E THE BRAIDS 29. flonr^ and at not same rolls have for crescents. in bake top about the across milk into dough 81. cover over the 32. and the 1 sugar. or cottolene. place warm for bread. 30 raised inch AND of 2 eggs. butter. roll. }i the to be PARKER dissolve o'clock.bat a the After TEA 3 it the them for for the milk. inch one Brash bread any BOOK CX)OK little^and with In is a the roll il little to let it shrink al^ . ends.and their cool a until doagh well. with tops tablespoons 2 time quarts the becomes in to dough hours 4^ dissolve the to are 2 them yeast cake. stir the stir it directed eggs flour. then yeast. and pan luncheon. ROLLS it well. gets it board other no together a salt. In the Make leave whole a 1)4 them* summ'^r a thoronghlyl off*the fire. and down cut tho ROLLS in it after board. teaspoon add beaten put used same sugar it. do milk. and milk as sugar to used the the flour them the tops the a directed tepid. flour. well. size. and serving the whole lukewarm. and lard. teaspoon a When center If this sponge kneading.

.

cops the once. into 80 the eggs then the very hot separately. fall sagar. and mII^ floor. fold Lastly minotes. 1 . H 2 eggs. cups mixtore. 2 9!. GRAHAM floor. add teaspoon corn the pot at a hot 41.i1d the milk. baking-powder. milk| the in Boor of soda 2 it onto PUFFS the to fall. 39. floor. hot No. sagar.1 teaspoon | beat water. together.2 the the in hot caps Mix meal. caps Mix them slowly soon Whip 2 Bake as half with them cop milk. salt. then the with batter. theo add milk of sweet of hot baking teaspoon l"eaten instead eogar. ease No. cops then and oven into POP-OVERS add yolks smootli a at pot and the beaten 1 cop dry ingredients together thcr salt half and sugar whites. as 2 floor. and foil. floor. baking a solved dis- sugar. water. the whipped in the lastly floor. milk 2 once for oven half at serve 2 separately) greased in at the fllling gem-pans. ing fill- minates. and qaickly milk and osedi and is powder. and Mix the lastly fold greased gem-pans. salt. the 8c. teaspoon salt. the Graham tablespoon milk and floor. water hotter. milk. (whites eggs it cool. 2 teaspoons remainder baking of milk and GEMS milk.and as powder.1 30 floor. l"ke. 1 cap egiffl^ 1 Mix make to Bake in . for 30 No. in in hot a the 1 oven and of whites add Stir it eggs. them whipped tarn sifted. floor flat pan a which in BREAD teaspoon poor salt with the half they 1 into the salt. and batter. 1 tablespoon - hotter. fold flat pan 40. to teaspoon a baking-powder Bnke 2 caps whites. GEMS white floor. }i cop. 1)4 thoroaghly teaspoon add CORN stiff frotb. then Let yolks of the POPSTERS OR the eggs minotea" 1 yolks beaten batter into a hot the heat is lost. and floor Pat eggs Add 2 2 eggs. the qoickly fine cornroeal 1 cap the in be and egge BOOK lNikiilg""ix)wdertogether thoroughly. cop milk. mesl. Serve and once.the Mis the and lastly mix milk can osed a cop in melted to 1 milk. tablespoon 1 batter. 2 is omitted. a S8. together Beat OOOK AKGLO-GHDVEEDS THE IQO once oven CORN floor. 1 sifted powder.

into saltf1 table- teaspoon teaspoon MUFFINS milk.then add the stiff froth. flour. a warm stir it griddle. 2 teaspoon yolks together. . 1 MUFFINS salt. flonr. some the MUFFINS a It butter. egg. quarter it batter. on a In hot top. about add make 1 compressed 1 teaspoon milk. ^ baking- batter of tablespoon 1 flour. cup sugar. when a mixtore in flour. 1 cups Beparately) milk MEAL }i white cup hot very the 36 for oven cup 2 in toused be can salt^ }i teaspoon melted butter. cup When the greaaed Tom it has of lukewarm the it in morning water. 1 sugar. baking powder. place night. minutes. the fold in a H 1 egg. Stir in enough place free from down. 1 egg. melted. grease rings half flour and the to draughts. 2 in 16 minutes. well the to the yolke ol 1 egg. 2 teaspoons 2 cups DOZEN well. One milk. melted S yeast-cake" 2 tablespoons butter. 2 H butter. tablespoon butter. MUFFINS baking powder. A tablespoon pint milk. muffin-rings. mix whites of powder whites. tablespoon salt. butter. Scald the add lukewarm. 48.16i fiBEAD the Break butter. cups and sugar in a over will rise to the salt. 1 No. scalded. cup thoroughly and the the last thing. cake whipped 1 Na No. teaspoons even Turn 20 to }i sugar. spoon for oven CORN 42. )4 cup meal. level 1 the add whites. MEAL powder.and bake at the^ lastly In once immediately. cup heaping spoons 2 tableto make batter. I dissolved yeast and No. flonr enough baking powder. of of flour. H tablespoon sugar. baking and Serve 2 vanilla teaspoon extract. 1 hot ^ the then and gem-pans.1 cup sweet drop let 2}i butter. place them full of batter. }i cup 1 cup 3 teaspoons baking should be yellow flour. No. CORN 44. All mnffina come be- the with a. Stir flour. and milki two they then and into onoe bake them eggej flour at and one. cover rise 1 No. JUST 46. Mix This the Beat the lightly tablespoon a BfUFFINS corn 1 cup in hot poured cornmeal. RAISED 47. each them the for any to eggs Turn add to together. }i hot a gem*panB| add ready. flour. the with ealt (beaten eggs powder. teaspoons 2 tablespoon butter. kind which warm kinds melted ealt. recipe sugar. milk. are fold flonr. whipped heaping baking-powder 45. MUFFINS 1 milk.

2 If CRUMPETS OR muffins^ No. This floar" BISCUITS pint miik^ 6 tablespoona molassesi 1 even . toast 51. 50. butter. thoroughly or with the grease. floar teaspoon MUFFINS for recipe them not When morning No. and minute a form it is them it separately. using 1^ using 3 eggs. and of the or beaten eggs let turn section milk. and egga the be may and yolka tfa^m bake beaten. brown. pull raised of and 2 much. omittiug before SALLY flour^ 1 teaspoon cups for stiff batter. a board little salt and to ^ browning. lard^ or Mix yolk3 with wbitea. dry and irregular pieces. and sugar becomes gempaus. with' it fioured slow on a without oven When in Scotland 53. Turn them and apart is the same the as in it baking for luncheon served butter. cake-tin a for or recipe both tied in part. This batter. flour. well Sponge teaspoon night and at and pans 1 bake at the Bo eo cold. mixed sugar beaten heated piece a the Mix lastly the be iron longer powdered or syrup iteo tablespoon 1 together.will to fill it each on ^ of on butter cover every full. 1 egg cup them. Two beat BO. Two both on added whites COOK Shot Serve with the ground ciunamou. clean a ^em WAFFLES the then the baking-powder. baking-powder. enough into yeast. of and melted the waffle-iron it Muffins for teaspoon milk. is made BRAN pint brauy }i pint floor. each waffles 1^ salt^ 8 piece of salt pork. cirnat is brown whites the melted 1 cup morning ENGUSH them bake in the add thin a once. flour. instead eggs this In iron. cups thoroughly salt clean. milk sweet caps BOOK Bidea the batter to RAISED 48. oat and bard. OATCAKE 62. Mix oatmeal. tbe the the cook into with hot. % batter dip the il desired. H baking soda. stiff sheet one be which is Roll in a in color. 2 salt. rin^s LUNN instead the Have muffin 1. cottolene. and waffles Close rag. ^ or Bub Put or tea. side. 49. make to bake it It should is a a in Scotch dough. 1 ground done. gray dish. the very with over the crust No. in and separately scalded. sides. break with it into a fine inch until enough water thickness. last.ANGLO-OHINEB" THE 102 pancake tamer formed. Use the until MUFFINS 1 sugar. and teaspoon fine. a the batter enough iron.

flour* then 56. pint of bread Then a 2 eggs. sugar. tablespoon and a preferred^ the color. or (eee directions sponge lor core that size of the yeast. being flour close in Two pencil and a dry without tablespoons its bulk. butter. of head a sprinkle the sugar. using the milk. butter. eggs. over pour cool. that rusks Tiie constipation. and part Let bubbles. Any soda mixture. well-beaten size of half the and tops with the and sugar.and add buttered a tablespoons 2 Spread tin. and bread for set minutes. }i teaspoon When yeast. together^ and add biacmtfl at recipe eaten floar. soups. salt. and it^ch K slices dry them in a BREAD CINNAMON of cup add dough. an of RUSKS make to milk. butter rise is foot a tablespoons 8 baking-tin. this to well sprinkle flour. seeds. and elastic. they dissolved sugar oven enough double them Place 2 it is full of in rise with it into sheet. flonr the each ia furnished and act After bread-dough it is I'oll it ^SSy the kneaded strips bake in board or used. cups in of Una. an in a hot light before very made very with tops Bake sugar. scalded. eggs. rise until let them dry kneaded well it for 20 brush oven. the DRIED into rusks by RUSKS thick. }i cake. baked. Let a milk tea. H about adding it to A of to slow until oven are flue a sugar. the let it rise with 2 yolks and twice to melted be size of long. compressed and gem-pana. add When salt Let of of lukewarm 1 ^ yeast night. day old into a take 1 eggs. Bake . In shortening chapter). a l}i flour. add ready are hour. cut 55. Enead dough. balls the over be be may egg. 1 molaaees STICKS /BREAD a so with or in laxative a baking-tin oven. butteri at togetlier in Rusks egg. Cut these browning.BBEAD the bran. in put sugar. tablespoons butter. knead cup fine. pieces half them it into into dough golden morning a the soft mold go must 57. an Lay and littlCj^ very Serve them with butter. Scald 1 " ipoon small doien knead* pint quantity cardamon 20 minatest rise milk. shape and well 5 6 rite 1 teain dissolved beaten and lei and sugar. though to be }i milk cup cake stick they Hake and will Stir it to rather When light. salt. physician* a 64. which Then water. as be into floured a moderate a bouillon on may enough the on Bake the mix together. ground over ROLLS SWEDISH 58* and add cap been has 2 between again. meal by 163 3 roll out and brown milk. a its size. ground with cinnamon.

beba^ savarins^ for . Place and is a few a shaped kind a of place of eake. little a times. or tops layers when CAKE add sponge. cutting it into the over COFFEE flour to make enough flise. over the In brown more give a for 26 lightly with size of with Wet necee- board a side of each the to yeaal separat#* covered. add more as the to on balls. cake. than few a water. board. folding is baking-tin and a moderate night in if desired. roll spread buns. BRIOCHE mixture much It will not The paste be once used found made in France. a on baking-tin. is. milk the keep minutes. Turn before for oven large egg. Hgkt bun esteemed. etc. }i compresaed Mix and floari1 BUNS BATH 68L BOOK eOOK first trial. granulated some of them it rise Let let it rise in sheets. then fold it into but molded. mold batter scalded eggs. buns. and oven. If one thin a and Sprinkle almonds. Bake the minutes they as size. "^ eap grated. Brioche plain bun. H egg dough. 8 egga. ^ milk. to removed are This good luncheon a cup dish to serve in chocolate. brush to sugar peel rise to water When return it into let them on place. dissolved given in the recipe.the dough 6L many as baked.well of sugar lump whites it pieces the make to and Knead warm it into cut 00. the Let morning has have oop Dissolve in it. In tops with well beaten. cup well thick.164 ANGLO-CHDtSSf: THE 4 eapt )i nutmeg the and the the add but sary. Just be twisted may double Place beaten egg an together^ until again until top of sugar.as either luncheon of well bath of as them. makes a with and sugar. become dough }i sogftr. ter. and then the buU lemon-juice. of cup a to flt the placing it in the teaspoon of sugar. lukewarm. be may it rise it turn with yeast in }i cup the well Use botteri ^ teaipoon aftltr cup yeast-cake. the Scald the flour. good a light in itself. with served and uses. a a Press diluted hour. tablespoon of butter. Mix inch an the over a a sugar glaae. the tops with possible. to make puddings. grated nutmeg been flour. which ly. is a kind of is much after the brioche eakes. roll it and of citron piece a The omitted soft over it several flour the milk of lukewarm to it the yolks beaten. and a oven. which in it in light. it out this over being baked instead tepid tin. difficult can or be It haa some troubleused fruit iimbales^ rings.if than molding-board. after it ia double soon preferred. then and ealtyaugari the melt When milk. the buns Brush iu oveii dissolved in Sprinkle the from egg for and and with powdered Take add of bread 2 cups it splitblanched rings bun. their crust. it rub off in baked. as water.

putting ft in the oven. the have and egg. long time. The hand. it ^ill still be the A flatten be the of it out together. Put the 4 to 5 will take 24 should to be Take inches on Serve lay with hot or Mold welUheated the a is a oven. and and ing keep- twist bake the in a hour. and eggs ball kill the it will of it mii^y this )^ in then lukewarm cap salt. salt. glaze the tops when ready to go into the . the beaten bowl. brush the a OR RING tliicknesa the top of middle. flour to make Coveri and hour. the skimmer. ball a open a it rise to double a warm. sufficiently light. and bake it in place four adding until and beating and the hand the is then hours. using a the require with stickiness. with egg. J^ with diluted as the for ice 12 time. and brush wanted. 30 to on more ROLL into size. flour put time. 165 small minutes. the delicately and handled rather When last taking the After be not must first. which place it again.but at platter. HEAD turn with and minutes. which its oh the be used. yeast will Into into about take top later. or the yi yeast. 64. a the the to fuU This (the water warm a water It Stir water. time. 8 it loses l)etter and cover. ^ DifliolTe will be Drop which will ball of paste Put in the one a grain. place raise make soft. top. it becomes WITH paste. 1. MAKE into a Cut it several rope-like ring. oven the bake for about paste into about BRIOCHE A ball. add double so at one eggs. and the leaven in paste 62. lukewarm enoqgh of flour. perfectly fresh. qaart waterj teaspoons of cup add plant). sugar. TO paste round. up the well a and flour. to brioche.BREAD f compressed cake 1 7 %. MAKE and the together them for let it rise to raising the paste before it center Break more its Work beat the in eggs. roll it it Let % 20 times CROWN down to through rise. a yolk egg hot" rise. some more the and Work with water well gradually hand.lift and seven. % inch. and it is to quickly. Boll The will rise them Work dough. and the to beat it down it BRIOCHE for 20 little a ball of paste top. 2 teaspoon yeast-oak^ thoroughly paste.and a butter it with beat longer started be on incorporating the As hours. paste from oven the form paste into of it small 63. pound gS8" butter. the work quite soft. will take or this is for leaven of the bottom it in set it so of bubbles- of the rest whole. is about little its 3 place eize. water 90ft ball of very warm a to butter. and Let If it into knife a glazed top before water. the the carefully in moderate over it with day TO diameter. and have it. TO MAKE BUNS balls. It softens little of the a will finer much ice. an sink be pan a sugar.

one before on The at top of the to bour. be of batter quantity turn PANCAKES perfectly round. ifthe . be Sonr milk teaspoon before eggs H teaspoon be can of soda. given time coating. griddle. of baking-powder should whites flour last better thing. in order browned well soap-stone wholesome. separately. griddle is the it should the of part the Lastly. The bales. fillingit half oven PUDDINGS CABINET for tim used be ia to cylindrical mold. a OR TIMBALE. cake size. the cakes be well. grease is turned hot it onto plate. beginning are prepared of milk 2 cups Add batter. cakes have added. while so to in is one for greasiug. appearance. beaten the Serve bake the wiped on a grease careless cooks some time Where in may turn is not to likely oollect hot enough soon as baked. and bake in hot a turned freely when size same be good steadily the put or griddle by second good so A requires no needed The order is baked.ANGL^-CHINE5E THE 166 When brioche the the paste into the mold. FOR BRIOCHE 65. 67. or the be as on and must allowed the must baked moved and in to cakes cake. be not ran It should for if the cup. and for condition. color it holds thus so too by makes is of great baking of the all directions. the The be must An get thoroughly to baking are hottest so griddle should it should used. uniform some off and is importance. evenly will cake sides. it makes around the properly baked. cakes whipped teaspoon to will be not be the thin a and add )i put in until just lighter and added make baking-powder. of course. point. BOOK COOK cakes. and is one the cakes cakes larger a hot every is if the have smooth. In separate is effect To part. an be must heated. PLAIN into 2 of PANCAKES beaten salt and case baking-powder the heat baked. best. H for about 66. as be An used. in this When edges. edges be cakes used. and the enough heaping a omit the soda or The add eggs. the griddle stand It all the of batter ladle a enough for each spoonful use both on be used thin spoonfuls. in which The to to range become to griddle should plates should Two griddlefulmay Stir The the batter evenly by are of little hardened a even the cake a and perfectly evenly heated. hiss a the the set of each crust a griddle over after to it is while come thing more iron and it as before an greased best be used. the first becomes piece of salt pork A even an be iron and cakes range. this greasing. of burned will not. griddle is often iron be also to will flow batter wanted. clean evenly heated. on evenly and considered is the fork much as when folded the batter napkin being passed a on the next serve. but the puddingy it rise ^t should pancakes onto equal an poured making for batter cabinet or full.

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bread makes sandwiches. Sandwiches ed" Where wrapped oiled in with They the 8h"p"t with may with eggs.and the should loaf be trimmed of fine to and grain good shape a day before old. also have House should is the butter chopped with are to and best. salad a to fine a mince. as of be and should a parsley be ly frequent- are combined cream. using with a enough to meat mince the make Potted meats make texture usually primitive Butter enough the They used. rolls. jams. butters These Rotto easily knives ed. using meat. aud . usual a more be time. some paper. of attractively and in will kind shapes. with with meat. bread. p"te used are flavoring used are a that for tender will in finger for with the rolls suitable sandwiches. when the spread to be are fresh. them be these it as forms are them gives a character. a eat. be may recommended for How to prepare the little used meat seasoned salt with fresh. called are desirable fibrous a forks not the make possible. ot or salads. be chopped jams ing be- ones them stamping by and them. rolling by should sandwiches in and stock. any rolls and Parker excellent How with butter When be made served. and should without to etc. spread be for cut sandwiches ofif. very good for Graham shape. or if with or desired. chopped into but biscuit-ctttter with with cat for of made filled or forms. be pounded be can sandwiches eating spread into worked de of butter to also can when way The Fish sandwich the hand at well. meat should they The made bread well go sandwiches. fish. Bread to tearing mustard. of given be may triangular and square or jellies. anchovy small. pepper. the The slices crost are cut. the variety or made sandwiches perfectly brown or nats. and soft sometimes may butters'' to be with with tarragon. foie with for are used. distinctive The any they keep eerv- shoold traveling. gras.Chapter XII SANDWICHES SALADS AND SANDWICHES GENERAL 1. prepare the bread The crust and trimmings can be dried for crumbs. the to are little as of Slices difficult sandwiches meat paste. kept paraffin or Sandwiches fresh be to are if well acceptable always are they DIRECTIONS mustard. it objectionable What paste. be may and rolls. moistened and dressing. pleasant circles. cream milk. season- has that anything as then paste. crust. any a into this made as white. water. The butter "sandwich the rubbing by the bread. the should purpose. Graham. so they are not wasted.

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mixed with crisp lettuce and pickle ed season- salt and chopped pepper parsley. in order case? bread spreading is ready. Pare A slices and of wheat slice lettuce a leaf may S. and have slice second it. sand- a little with butter. preceding piece. salad to fish boiled juice. the bread off cot in 169 mixed little milk a and salty pepper. Ffesh with better fresli any bread cucumber be used very spread thin instead over and of lay them between a Mayonnaise the slices cucumber. egg^ mix 3. SANDWICH BANANA of bread and and spread with Mayonnaise dressing and Fi"h wIctaM sand- . the of hard- yolks little butter. plentifnilyiand and Mayonnaise well-seasoned white sauce. then a oMShed. or with slice of bread the to have to will which should thick. sprinkle with butter between eggs with the Chop " to moistened sandwiches. spread the Mayonnaise. spread Add between sufficient thin slices of bread. and or PEANUT freshly roasted with them with Mix fine. mixed be may pounded next slice it fit exactly the need not One cut beef. 1. game. sandwiches. Butter slices thin slices of banana. same well be Ko. hard-boiled enable little A slices. thin be may Moisten paste. or Anchovies. Chicken a MtatkandwIchM seasoned delicious chicken sandwidi. makes above. triangular. a seasoned sauce. the afterward be on will trimmed loaf. SANDWICH CUCUMBER 4. chopped peanuts. of made paste a prepared directed as dressing. roe. then a drops of onion-jaioe. a well few a tongue French or with or be can Mayonnaise a and cream. on with a off cut After In butter. lemon- It is in fish should white a be may pounded or the other any Shad added. Gut " for used sardines with Na bread 2. and with paste. SANDWICH mixture be to fine. "gis with desired spread The lay filling. 2.SAKDWICHiS is lost bntter no When the slice before the evenly the second sandwich four they does shape. on spreading across be the many Cut two the square. spread on buttered the of pint One dressing to into with bread. eggs sliced fork a and SAkfiWlCH"S ECG spread the bread ^Lay the " salt i^nd pepper. Mayonnaise. wicfaes. boiled to ham. Poultry. loaf will make the then be to off. of bread. then Na 3. with excellent hard-boiled with with or mashed makes way. inch % first slice is covered or butter being spread. buttered thin Butter dressing. leaves. sardince. the chopped separate the eggs.

sometimes are in seasoned some course 2)i inches They dipped with covered good a wide. LORENZO tablespoons 2 in Arrange paste. cream them with little browned. CANAPiS inch thick. pepper. Cat or are make into thick. H iat^or in hot first in diameter. and salt. Spread thick. to a of chopped cap stock. CANAPES 8. Season 8 anchovy with CANAP" brown. 3^ bread Cut into circles . grated Serve at Parmesan before once. sprinkle and then circles CHEESE slices into bread fried different-colored 2. and yolks of hard-boiled pickle. the cheese hardens. Spread Pound it Spread biscuit-cotter small a in butter. then stock with 1 Parmesan 1 cheese. used pickles. dice flour add and of and the let . milk. pounded lines onion. They are The is cut ^ bread strips hot. into or cold. cheese with or is softened. fine. and long inches 4 toasted Ttie alioes served inch DIRECTIONS it with inches 4 salt and long Cover paprica. ham to dust a in hot fry them until oven the a of the rows white hard-boiled 2 cup egg Put cook. meat* or bread tablespoon 1 not bread. and cheese. pepper. or it with sprinkle cayenne. cooked simmer in do crab for 6 batter. and mixture. 2)^ tablespoons grated tablespoon one line?. the top in the bake American grated with until oven the cheese. not add brown the highly chopped eggs of layer a sardines rosette. flour. to a place in do minates. saucepan a and chopped Swiss 2}( tablespoons onion and meat^ with top. salt. and inches 2 it with Spread batter. bot- for lancfaeon. 2 inches and . moisten a with hot into CANAPES HAM of . cayenne. milk. inch ^ slices paste. or cayenne wide. bnt chopped bat fried cheese. 1 slice on fine. in circles on tablespoons crab the on chopped some CANAPiS SARDINE of fried circles Arrange grated Parmesan ANCHOVY 6. 4. fry in it one tablespoon when and of smooth cayenne.eggt meats.172 ANGLO-CHINESE THE COOK BOOK CANAPjfcS GENERAL L Canapes slioes of bread are in the browned ter. resemble and cheese. then fancifully with arranged are oven. then saut^ fat. or top with strips of fried bread topy alternate paste. butter. and etc. and add one slowly.

of each and fire ready Have place is let 6 tlioes a a good ball snpper of just cool . of of tablespoon one saacepan tablespoon one stir another into Pot 17$ then enough to the be a hot maide the or cheese. the when butter. or . the eoften toast^ crab may add cheese buttered Place and brown. 6 lobsterj in center minutes. the in iMilla. oven of into bread and six fried the in for and milk mixture mixture. the from Remove and floor and cheeae. cook l0t and them cover piece This diickeo. fish. a the layer diah| form of of cheese.CANAPES add bttiter. not long then circles or with but cook. in melted.

each dry. of pepper hours. with couple a absorbed. capers. is crisp and leaves not crisp. but should ia stand to perfect. dressing them of any. especially worthy are frnits salad If any be stood moment dressing Meat the them bruising. also be Mayonnaise fish hot or can as into The it is not yolks juice. add stirred also whipped serves cream. be ed. of before are over vinegar. lemon- leaf decorated cutlets garnished other a Salmon lettuce. to the cold in filtered added Cuttlnr adhere and and vegetables. kind any will of serving. Use spread gherkins. covered or suppers olives. which other the bard-boiled part one the into salad. Wliere celery is used place in then boiling water. three let it stand mixtures Meat then eggs. A luncheons. will water After have to them. used always will in the whiten instead necessary salads fish or same of to firm a as thick fish French green this serves and shape. the insects. vegetable green with be weather head the and Mayonnaise with dressing water-cress. or thing the will washed them meats. MAYONNAISE Z. and twenty to served cold. drain combining the marinade to in ice water for only enough it. and of the shonld minutes as and leaves. Pish dressing. gherkins. The dressing both Dryfnr the salad the after and them the at from is smaller of than }^ inch. boiled salads used is French or by being vinegar. without only free they have free but dressing to the dry. course a "better are and salads. a salad the as be in them swinging by if dish. cut and tail. cover- red or purpose. the cream so gives . and is left water All be may fresh to the rnn from moisture added. or in all but boiled may eggs. all Nearly safads. tomato whole any of equal with jelly hardFish jelly way. simple most ice or wire a make cold The make to should like seem the ly carefulto if allowed wilts are required care in napkin. and either with for It may of coating with size salad for dinner. on bottom greens dnst leaf carefully with the or poor. French dressing Mayonnaise Lettuce. off any in piled To Mariiuit- mixed Marinate. fifteen and The used salads green little salads for it will be hash. dishi the Mayonnaise a on lettuce. capers.anqlo-ghhtese THE 174 cook book i SALADS GENERAL 1. the essential DIRBCnONS be not marinated meat before being usually and garnished and salt. before to the whiten although oil is added. dice. them stir parts of the other the cone-shape with of the meat with son sea- meat. and the dressing. water. with and elaborately and potato served salads. oil and of and meat. etc. have to green. into cut It basket. ten minutes. with the " ^Take marinade has the of parts been not salad.

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6. (One tablespoons cream. salads to of little a if the oil. No. with Add slowly and sauce. rub oil. but beating rich is particularly is not gradually paprica. and tbe emulsion. dressing is chilled one Stir yi tablespcons spoon dressing olive of % is tomatoes. 8. add spoons table- with all meat or fish salads. tarragon vinegar. and will at found be suppers. }4 teaspoon tablespoons add DRESSING when tasty properly % served served with 2 " teaIf constantly. the it will is much it greea lemon or Mix pepper. and cup DRESSING* clove cut tablespoon 6. little a pepper.H pepper white or is tbe for dinner. less than while tablespoons 2 and cream a salt. olive CLUBMAN'S required dressing This cucumbers. DRESSING well ^ beaten. SALAD ROQUEFORT clieese. 6 pint whipped 2. Tolks %" juice of SALAD of 5 eggs. mix a of an together . butter size of 6 walnut. cup and pour and add slowly prepared over fruits. sugar. Bub bowl the black teaspoon with oil. 4 tablespoons vinegar. DRESSING SALAD 7. pinch of salt. of piece a ice salt. neither proportions When well DRESSING simplei and most thickened. delicious ealads. very FRENCH teaspoon with and red Tbe oil. No. teaspoon Worcestershire ingredients Roquefort 2 and cayenne richer kinds olive than in garlic. a milk. using used the is used jelly Mayonnaise good. an for mixture WINE with sugar cup tbe for oil by be may to' taste as of vinegar. omitting cream. 1 tablespoon tablespoons ^ teadpoon mustard. Mflsh a less pepper. Borne salad with ose vinegar. 4. butter size Cook until thick.SALADS a delicate very molded of and salads served Mayonnaise. Quart) vinegar. 1 lemon. For seasoning. Boil}^ nsefuli as tablespoon stir in slowly vinegar tarragon as tbe one are of salt. y^ teaspoon oil. 1 * Yolks of 4 eggs. put 2 and spoons table- 6 tablespoona egg- whip until thickened.. 3. three and dressing The etc. and intended preferred. then but oil the tbe nor H and sherry cupful like best ^ lettuce with the to one of of teaspoon for class^ vinegar wine like be should paprica improved More blended so salt become of dash a vinegar. to vinegar etc. ^ teaspoon one cayenne. This 175 J^ DRESSING SALAD y^ three water cup minutes^cool Chill apricot brandy.

the batter. Gut on bean and and into bunch a cucumbers. with Slioe them served. or SALAD 9. flat dish. lay them tender. AND CUCUMBER each the llayonnaise dressing. t"ecome the only cool. to become water it wilts and iengthwisei and them pile them French erispness Bsakes lay them. When mnstard. pour of them radishes Wipe them lettuce to wjiter onion. cut spoon tea- a salads may into in them fine. put together only Just before be IL them 6 3 beat lightly together. leaves. or 10. they pour used its equal strips lengthwise. slowly of recommendedi which on be to salad. batteri without them toss If all of them should of of the leaves tarragon. to away and amooth until tbli milk. and French seasoning tablespoon 1 Let leaves. herbs chopped the inside the dressing. and cook aiH pepper. dressing. pepper. lettuce in cold in always SALAD pieces STRING-BEAN four nasturtium TO some^mes 6hiq|)e. them the use the them salad them. not are may or 12.and to or ths over improvement being served. with used and salt in the flat side (more add until stand bowl hand. wanted SALAD in blossoms^ cucumbers alternately either tfaidk. the Stir while the To ANGLO-CHINKSE THE hot the lemon creanii be used into egge stir in shrimp. boil add tablespoons 1 % center. and with Beat niiBUrdi temspooiit 4 BOOK COOK on evenly together carefully and a dressing. destroying Out if 2 bruising them. Pass filter^ few and lay separately FISH as to are them a be French caisp. flowery WITH SERVE two on or alone. chopped small tomatoes 18. times.176 6 teaflpoons salt. chicken. trim Garnish with drain. down. both. SALAD Remove leavse. lobster vinegar with whipped cream 5 salt teaspoon 1 SQgar. The salad will lost be French a Peel Do not without be around they and cold are pour and chicory the in ready is are bofling with serve. of yolks the lettuce the bowl have salad. chives. Use add melted tablespoon a of pinch a set DRSSSIN6 eggs. the and strain teaspoon one teiuipooii r"d H boiling vinegar. and mixed chicory leaves white No. a a or thickness. at CUCUMBER indigestible. over great a TOMATO cucumbers dish until them or cup reduce arrange Sprinkle one any place them as the their water over leaves desired). in salted thiok. the ends and When even. cold an and French they of white in hour lightly with plain lettuce SALAD water. cirdesi the heart mixed above LETTUCE perfectlydry leaves in ol tender Rub crisp. with Nasturtium Slice cayenne parsley. parsley^ white .

chopped New mealy. scoop. the and Tegetables eqoal fancy Kayonnaiae of not Be Ictioee . or ma not with or brvstk to like wi many dressing carefal leaves a and and cop. are with aW/r. with or of canliflower. cot them tlicm. M^yl tl^ai* kit^i^^ u^^ . vinegar and Liiiift beuifl gamiabed tf. very deaL great a a beeta* cot or floweret a tegetablee. thick. 177 a them mtxed w. boiled eggp French pyramid. tender. of eanliflower center. ones when poCato^coop. Boiled dieaauic^ mod Hayoniuuae or beans^ ibgeoletSy or Dsvy Break the white into the on in Arrange fancy ahape^. paraley.hot potatoea hard "in into or over 1" To Tne of SALAD skins tficm lettiuse. flowerets be may Mayonnaise. U. do the remove tnclj little a yolk of bard steam cold French drasiog beeia boiled which French are Tlte cotters tomipa-^l^ finft" lightly toi^ether. This the a with aad SALAD pyramid a around be misnd maj baid-boiled CAULIFLOWER them Pile Majonnaise. be diopped TOMATO boiling water cot not boiM aft"rr Asta tliiek. the when vegetables didi. very inch % fine. aeaaim oil. with baae MACE3D0INE compoerd attractire more small a ia eepcrately.or 4ntBa%". place then This if left too io la beti^ ki0g" a win-iaintJ^.SJilADS BEANSALADB 14.. SALADS tomatoes^ for aod minote. potatoes with balls with into then are Mix 17. SALAD mtziore a tlie beeta. diee with TegeCable into floweieta. marinate place the macedoine Boil Place little a them over poor of carrota border a points^ carrots^ nsed. convenient. a potal"M" them best are skins m egga may from softens grated tl^ ^Am^/mia o"ion %tA itAr*"f. Ttj^ m\A break the wHao ytery good with they wad boiled.th tijffpfA0i/f^*.'/ a manoat^d m also In tnp/arn^ m est po(at^^"^^miMt MMj^mwum t^ a"d th"y ose4" \MAnn% "tirooM wA for aalad. Feaa. dice with lightly with POTATO sprinkle Tom miztore A into cot are Arrange them them Toas potatoes. the of TegetaMes latter. do If desired plnnge soak remove them in the into water. wlien dice ^ with mz^. flageolets^string beanf. or top of the give to salad salad 10 the of large If them into slices them chopped mixing in the are Garnish with potatoes for be the A salad. and a and aalt" pepper. celery roofei^ asparagos the on line of color.

let the not fine. lettuce on (see Fancy soaked Let leaf. COOK cup 1 6 bay-leaf. ^ slice of teaspoon onion. Molding). in the tomato. mixed little TOMATOES 22.ut little of the a No. can pile lettuce. will ready AND MOLDED 23. served. and dresiiug. of tomatoes TOMATO of the use. resemble lettuce. a with No. Arrange with way sweetbreads. in the same it rise leaves. add enough molded tomato it around arrange molds chicken or down. inch % 3 above. 1 sugar.178 THE ANGLO-CHINESE 19. partly fill them fillingproject beyond tomato to with may above. is made salad the Bemove them them center shape. tomatoes. egg. individual Place whole No. 1 teaspoon of over pour Mayonnaise. fill it with spoon tea- a parsley chopped thoroughly get with a and yellow small dressing the on shredded one the little above Put flat dish. of water. on it has when fix jelly to to more half the shredded the plate epoon }i ounce of cover which on Pass or 2 cnps gelatine. a with lettuce each of end stem fill them small be stuffed TOMATOES without it the then on the center EGGS hard-boiled a do. set. ^ pepper. Mayonnaise tomatoes. attractive An each ". yi cold. Mayonnaise in from serve. one their Mayonnaise. imtil Select tomatoes ready to the without out plums. which tomatoes of leaves slice the or. iali. TOMATO 3 Mayonnaise.1 teaspoon H and rounded a w*reath of dressing separately. them the in pour one in No. 20. on them a dish a the French same round peas above the and in them stuffed circle a hard-boiled each veal do but tomatoes Small ice. green from carefully. and No. celery and chopped of TOMATOES of broken of the top a the place each place of the STUFFED Place and place a fruit. ioe on leaf of lettuce. then 2. a and the Prepare a end let them nuts. pecan tomato on eggs into on piece leaves. way of clear When and the 4 any opening.garnish tomatoes part of the center. Stuff as chopped or letting fioating it is to be it. tliyme. place in each lettuce. scoop chicken^ celery and or Serve round cups entirely the onto small a Tomatoes as tomato. 2L press over each on lettuce equal size. has Turn above. H box teaor . Select on 1 and two sprinkle and skin in form. size and Dress BOOK SALAD same breaking ^vith tomato scoop or then Mayonnaise. peel and them veal. rise top directed aspic side that each add aspic enough set. Select cover dressing. as bed place them peel. little a stem ice until on tomato. JELLY cloves.

pepper. cheese poar awi* Stew until "mall./** f ibc^ 21. Bn-^t ^ "*j. ii.Ti t"st 'n ir"" c^T^. balls three or 8 at cr. between water through stalks red of r. 1K#. This jeCj he als" a^aj xbi^^c is aa^i a fc*Tncxi5eid aoid -^atat tii" I7 edery.-*-!)^ vi*^/ v.' :" soft..^'.'i seaeTc Ksyicjiiii-ft ""Bfi:zx. acDJ gMKi'^c izcs a ponr mixed and scfltei of the center tbe t9gctber -v ^ne "Agix irn cm thob^ Fsnt ccsa=3" aftic Aiyag liit tsmto ml munc TTrrrr 9C=r ^li% vtll 3tiy:rx?iay 179 laie "3ir fcn-irE. ehl'/. and Tinned for cot beets.**t i**/ :. '/f..:^ 90 of JU.z"=jeuz.f l^. a drain soup."^ Fj^ar i-:mk'*ki*c . at senre "*:. 15 asparagus them OTcr NEW 28. STUFFED cot BCZT eres a 20 socp^ French a Tinegar.* linae "--:c "AIJ1D "ij^imb F?r "ca0".^- p?^?*?^: 2S.^"^ 4 ^'^r^*. iv".f.eacli^ed.f . b'.iT. of Rill.i. disioSTed.!-. be a pkces.'. with these let them may oi s^Is-stiM. making opri^t F i^^*-*. . of S^. t" in 1 r^^trt ^.. t"^Vtd to-^^L Have centers of equal 1 aat^rr^ tt^.ui^ *aivi :"i t" V-r-ji-rv i^. new make this (use REET8 tender. beeome dressing until Httle very the aside French stand TIPS ASPARAGUS WIIH liquid and the RKCS "i^Lt ke:t" dieccjag into off the *jf*5i ut* **"".i iti'** '1:^*^ arL.ii a cheese on d boond and the btjs "^"^ z. irt"5:z^ a 'jii^"k: iu* 1. cooked cups.i azid *-""":% " '^i jt t t't .i lres(ii".)": hvl t. oil and rings asparagus. in t^'jL " in^i slice a tablespoons 3 or the z^ t CHEE^ err** cei::es"s ha:f and olives SIX tbe oot gm."- % 'i salad."pef.. rssc^ of Fres"ci. i. use naed in a it with to skins remored ready if desired. ... "i ^tiC. tt !jf ^."8i ^lajcajLaife or the Trim in strip narrow a with "iLAD smal'. a then viiL S^n" aeiL TiiBgE".SALXIfi" Bofl add then tbe and 8tram ttiBiieTa^ bcrier a fZ*"i jtSl-j-^izMg wizL s"2 ^occs. Take 1 Fieeae.^"rr ^ *' vrf^".11 i :": 'jf t.t4. t"--i:l :3. the "7:iT4"d. msA ^ teevtt*e tf^MfA acid r 4 '.retiSTMl -v-t^ez.^ - i"i*i !"- 7 ":aidC" it? er*a.k* ri:"4y t"ken measures "/at . 27. slices from this Set Pour over asparagus small asparagus tender. heal tcca^oc^ can TOIIAIO 2" cat Boll dtoeae. ASPAKAGTS with serve French bvnches and let ASPARAGUS staiks and set boil the from until hearts. #* Ct^x^'t ci^. r axii aai once^ Serre to ifc^ -"m. aBrw JIND a^i handy aai sl^ to" is" azii and made to use..'"t'"*:^ '^c %ik.. om/"kerJ. ^ K".1 t-T-i*^. u^iu^xu greea SALAD accompany may or teoder. s ac is lettuce.ue " fziiii "r.".. Set teet.

smooth Celery may water. desired. meat. shaped the Invert pieces flat. be Veal head with chopped as to it of egg. leaves pieces of white. too but appearance. in of being as fanciful celery if freshened then the it yolks at the more in cold from the mash them bind them. good. the dren serve vinegar of dressed leaves COOK ANGLO-CHINESE THE any all of or bo may and pidcle. leaving little' time A dressing table till shape. leaf "^ dressing. large half in eggs of amount leaves. into 31. stoned these instead after in the the to as cover and olives. is also scrape on SALAD only the meat circle a the with not sharp a leaf of lettuce Place white spaces will dice into in in cut Cut raw Use a mixture. Mayonnaise inch ^ tender well. Mayonnaise to beets yonng is need lettnce. capers. etc.and Mayonnaise. filtered of sufllcient. as with with them add and Garnish Shredded Cut Keep celery. the toward small lettuce on arrange walnuts. like top on pointed in a of both ends the Place vase- Pass lettuce. pieces of any is sometimes of of into or if very stalks it a square. and chopped the making two. flowers nasturtium SALAD add EGG eggs will cuts with French with of oil. put on used ice" . particular celery. added. fine. eggs. pieces. portion each SALAD EGG into chicory broken 1 or center of white bunch a hard-boiled end. leaving a it hard*boilod sliced Arrange lettuce into chicken. chapter. and 29. before Mayonnaise. lettuce No. Cut 3 to BOOK aeperagoe tender. small cooked the breaking with fill the and ing send- on 2 enough the together dish. % much as the also be it in scalded a cold lightly top. a and skin on. the of without Just quarters. design bunch a third one shredded white the mix with flat a middle. Use mixture convenient. whites. the separately. celery-tops. flat a that as in put cold but shape. and dry the chicken ready place until little Mayonnaise. Mayonnaise. to aa substilated celery bowl. directed Place whites the them serve. Cut No. the lettuce-leaves. the of stem be the or pointed and mix Fill the whole Remove with yolk. Cut with egg them stick on eggs the of on dish. not pieces. yolks the chicken small. greens English serving SALAD dreiied of the Serve dresaiog^ beet the Z mneh milk Bet the some as or clean.180 When in vhich heart 1 abont ready teaspoon of to Boil into cut in dice small BEET add this to to which remainder knife hard-boiled the so partly covered with dish. 4 or fill them cream of 30. small 32. rounding CHICKEN Use dark and Marinate high the Wash for chicken. been No. yolks the chicken. center. Arrange and add has slices thick on cape asparaguf.

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oil. dish each in nests Use flat a like ne^t^. 1 with use salad fruit Grape of be may salads. flecking them for Russian etc. When peeled oranges. vegetables. Note. sour 41. fine I with place Brazil a in crosswise meats. Molds " of difierent'Coloreii of p"te. Individual placed around served socles graduated 39. discarding blanched. meat. Serve of salad in BOOK COOK ANGLO-CHINESE THE mace'loine a each form on of vegetables mixed leaf of lettuce. of pyramid. with and walnut over salt.giving it cream witli oransrea. rows like the SALAD balld it into with layers Decorations suitable are BIRDS-NEST Roll eggs. game. any in endive SALAD ORANGE dry and endive. them a and may this tliey the back lettuce if OR POMELO if these may be may of varied by SALAD Cut in them of lemon with obtained. Togs salt. aaptc butter-pats. French claret sliced wine particu'arly good to made dressing. thickly au and heavy cut Slice core. white. SALAD NUT " Select white white skin. over turn 3 of oil. remove cayenne. Serve the juice to in oranges and rows. plate. aside to set a chill. blanching. * pepper. one to French ORANGE seeds paprica the dispose with delicate a using eggs. Mayonnuit"e iinoly chopped part cularly good half peel and the remove oranges. wcll-crimped leaves. salads. balls leaves. them nest be after sweet moisten GRAPE for into small some black. meats roast together all over lemon and set bowl. also of truffles and color aspic above pour juice.snppers* buffet in tongue. size of birds' the of shredded made the dressing or of FRUIT. 2 tablespoon? tablespoons tea8i)Oon AND ENDIVE bleached the of lengthwise or or lettuce dressing. a coloring paste little green a like in arranged be may decorated for. tlie same way. strain be juice. tablespoons is ready of and with }i game. seeds the and Arrange on Sprinkle This is a . sliced are of made the Wash 6 cheef^e. BRAZIL AND ORANGE 42. cheese Tlie tablespoon pomelo or red carefully. serve and capers either. elaborately be may they or. over center each of without particle of the portion. arrange usod be group place five and preferred. at space m with once above. Rub birds' smooth or side Arrange tiiem the cheese balls The oranges thick sliceH. fill the jelly MayoimHi^M. cannot little lemon a taste. mit of rose salad to inch servo Brazil with nut game. in meats every slices. on look to lunches. 2 This serve. a with Pass onnaise May- separately. each service. salad a and orange. when parsley.182 and center. with 40.

stand (with to and }i leaves. grapes each served cat arrange in grape in baskets halxes fruit. SALAD knife) three strips strips. Peel. all Mix a together. with Mayonnaise. red PIMENTO piece dressing. pepper. the directed as Pour into cut small" stand Mix eighths lengthwise. slice from a and scissots let SALAD small. in cat SALAD strawn. equal red with 45. few the small. Take liquor. well Add above. cut a heart the sharp SALAD over and not scrape in pineapple chopped 47. Cut pieces after removing BANANA then pieces crosswise. prevent French almonds. may canned date shreds 44. with peel . stones^ blanched capfal Maak 3 core with APPLE 183 three Sprinkle leaves. 4 oranges. walnuts. 48. with peppers pears let CQp" lb. salad into cat to DATE cutting each with Mayonnaise The AND apple?. FRUrr cut few It should serving. and bananas 2 cut a leaves. cut pineapple cut dressing just before using. 1 tin cherries. dressing. dates. Mix seeds at water. small apples. FRUrr GRAPE This fibre with covering white to grapes may SALAD be pulp. "^ strips. apples and hour. pepper using arranged parts. drain a 1 No. cherries. pomeloes 2 in Cut remove boiling Use water. open No. with lemon and strew 46.SALADS i3. nests of lettuce pimento. Drain There discoloration. 2 SALAD strips. Garnish in of in nine in Arrange Cut bananas. silver a cut them over serve. around in The red sweet very into be Clean lengthwise. no juice. FRUrr small juice of nests 5 eut working sharp paring minutes. large lengthwise thread-like skin. all Mayonnaise discoloring. one ribbons. heart Mayonnaise or bananas AND each or the then and dice. PEAR from pears dressing and French ehoald dressing. . the Remove shaped Allow lettace one Mayonnaise of fruit leaves cup tinted and skin of ai^d tough cover prepared green. made pulp and Serve from in cup seeded. long before too end three lettuce into French in stir prevent stand over pour veins. Cover and garnish chill the be may walnut English 2 meats. small. Pare Sprinkle and lemon skins remove and dates and jaice marinate with seryed be in of end stem peppers in around and knife. beKinning narrow ice four o! lettace nests peppers.

then chopped strips lettuce of on heart leaves. beat this minutes. leaves heart cheese cream squares. into PUFFS CHEESE butter^ }" teaspoon water. water washed on of of cubes many pimento pimentos party. Rice. flour. 4 tablespoons tablespoons cheese. oil. be lettuce for SALAD should There pimento. antil they they are enough cannot a flour be delicate to too roll. nuts. Beat fulSibake 4 the time. dressing salad finely tiie rice. salt. pan add for eggs in spoon tea- hot Serve VANITIES serve salt. mix on three at a time. prepared be strips in paprica. butter buttered on and Cook get cold. Pour with stir well and apples It should Vinegar be must not into Cut inch a the cooled. black pimentos. 20 oven To egg. Put 2 pepper. One and Mayonnaise flour. stir into water. Bui table of salad a }i inch into twice Dispose the cheese and with luncheon tablespoons stove. drop minutes. batter in moderate 5 as a litUe possible. seeds croea- INDIENNE flavored water butter. very used. this cheese salad with serve salt. ^ dried above. paean piepared nest each cut with bananas scrape SALAD BANANA 49. VALENCIENNES SALAD salt. or well lemon" with juice. BOOK COOK AXGLO-CHINESE THE 184 as salad light.and Peel wise. pepper Let 54. add paper. in piece nuts. lemon saltypepper. little a pepper. red sweet peasj of SPANISH oil. Season of chopped quantity same and required served cold. Arrange removed). 1 cup cubes. cayenne one in set Mayonnaise. Cat Sprinkle . squires witli Add before hours 4 or 52. over roll and salt pieces three in cat and and cream SALAD in salted cooked with (skin of orange slice 50. in brown. vinegar and pepper. To Two as allowance generous a Spanish Cut about 53. then mixture and with very thin in hot and grated chee?e.using as thin.little cayenne stirring all minutes.roll fancy sliapes and salty while out drop hot as A as lard eggB. Bice seasoned delicately thin knife^ silver a strips lengthwise. 3 51.

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that holes prevented bubbles and by destroy pouring of the air do not smoothness the mixture form and very . thin the of sheets JELLIES AND PUDDINGS COLD into is pieces.XIII Chapter COLD PUDDINGS MATERIALS 1. they used are If perfectly cooks of For Boll minutes. mixture outside transparency wine or to and fruit cloud or them place. the the when the one to little a salt. chocolate to Do whip and they not let will whip One Swooton proportion log place it will the Milk in currants thing Use rhlckonlng not are Flavoring be partly on the essences or the entirely molding In Molding color after and of sides beauty of "lowly into yolk powdered of spoonfuls into get the whites. and is very eheete. white the to sugar meringue. melts chocolate To carefully watched. of Add dish. This sprinkling than the cold molds. the if soaked easily stoned before then the Where thing. center adding hold in to thicken the time. For weighing one an squares into divided usually makes the Jellies. clear. at sugar from right is the egg of lighter egg the form. see chocolate Unsweetened Cbocoiau white clear. and into them put chocolate The dry a on the must be pan and quickly. weighing ounces. heat the where is chocolate the Break Ton"tt lH than less and directions. double few a cake not is cooked. more the over Milk particle a sweetening the on will it before tablespoon for destroy sugar it or dissolve melted put are desserts in mixture the the last should them. top. and does fruit. of more fiour arrowroot destroy the few a custards. adding careful be as This of flavorings before mixtures the It leave they can tin. the and milk Add beat and leave the water in of one spoonful it in gradually but less. be the the cold raisins added the and last bottom. to boila. adding quickly. or sink juices. 13 is of sheets Sweet brilliant a red. will they Add it to of air-cells is scalded Raisins Ralsinf side burn. and a Sweetened each. into to jelly* ounoe. a below. Isin^^lass There 8"^ are dissolving in comes proportions. moderate. ounce little fire. divided usually chocolate each bars. kettle puddings.

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Both individual the and caramel timbale-molds. grate longer holes a bake knife a to caps. vanilla. CUSTARD caramel buttered custard. and and of cup caramel milk half Turn sides straight when CARAMEL melted. of oven padding- a in center. mold. if the the glass dish of and in which liquid thoroughly. a clean. Stir then water. cold. by escaping heat let it stand cream. is for Place should oven custard. caramel milky^ very saucepan until with mold very Strain small a Strain proportions same if sauce. in knife a to boil cook the custard and a (see not must top. for boiled as stir in the cream. run and custard). each for lukewarm then quart of milk custards). until a it into tarn a spoon table- and mix it firm card is . that the of light brown a the on carefully. CUSTARD caramel This yolks and moderate very the is dissolved. reaches let it get cold. into pan of of take (see which has caramel until the the least smooth. }4 turn 4 of saltspoon and ^ hardened salt. in of pint a and sugar. stand out be solid. mold running by at caramel for when will some dish. and when color range of add hot water CREAM a of the the test The caramel it into side this it will as tablespoon a of the rest tablespoons 3 let and gli\ze Unmold The boiling-point* mold the Into center. stir until of water. into firm comes must custard baked through it smooth be in seen antil If it the tarn the over oven Beat long. the engar. teaspoon into let whole 2 a caramel. and 8. Put milk. if cooked which a the into separate often in little caatard. to baked the and ready It to will until firm watch it be melted as the chocolate. slowly. it carefully caused are mixture of granulated cup top.the Use and together salt dish into or mnning it needs A cnstard. bat a the caramel). in in the a it will steamt a it froth. and hot in be mast the sugar flat top. water. Use by Test for the well-buttered eggs. baked it cook the but the then serve. 9. flavor Let rennet it stand custards cream be may baked in preferred. BOOK COOK ANGLO-CHINESE THE 190 and Add or of ounces slowly the bake with serve 1}4 without eame whipped cream. Sweeten chocolate RENNET the it is to (which where milk. another in sauce in the tlie over cold bake hour an Unmold scalded onto pan }i the and water. be CUSTARD heat served. 10. too to scalded nutmeg moderate a cooking. it is done. eggs. slow so be It will the down of pan watched. a babbles with into not CHOCOLATE custard. do firm have Serve sides. rise cnstard. comes it until Add to prepared it will remain lukewarm. and hot proportions same CUSTARD BAKED 7.

fire. Let plain cylindrical mold layer. minute white clean. fire flavor . It eggs. then formed flavoring cream^ milk which or It cold a the of 3 eggs. When sufficiently is FRUIT CANNED PUDDING is and tablespoon raisins. a When moments. Beat likely give. or chocolate to set the corn-starch. chocolate. Serve 3 and into turn Sprinkle cream. when time some it set well*drained fruit). in stir in the the cook to 8 persons. let it remain vanilla. No. a used. then add the one squares is used. the to the Stir CORN-STARCH teaspoon eggs begins it When but sauce* the to PUDDINGS heaping 2 K the milk. Are. stir raspberries.COLD . keeping from taken mix the with it of sugar it cook half fire the one and a 4 and flavored. be may colored ally caref remove Brandy separate. made flavoring. turn half ounces if unsweetened one of the edges No. Make it a chocolate. it on partly cooled. takes few and egg.and the together spread CHOCOLATE saucepan. to com-etarch easily made. chocolate as hold to No. custard grated the better. cold PLAIN A pint milk. cocoanut not 14. improves curds to 191 JELLIES AND make ram used. or. . a of stoned cup into a it into 2 sauce. longer it into turn the of the rest dissolved little a it is rather or the the and is enough or whipped a corn-starchy 3 tablespoons Dissolve it becomes pudding costard a any vanilla. and jarred the whey If place. WITH hall tor a grated. over sugar sieve a mold.s. to It add serve the half will keep dried. the fruit turn Mix corn^starch melted. gives about It or may it but Several tasteless. CORN-STARCH 12. a the sugar. When it into the half one any other fruit with or juice of the the corn-atarch lightly strawberries. (cherries. of tablespoons into sugar to with This away PUDDING stiff froth. the When of it into ffaird of and J4 Tarn emoothf a even a PUDDING is removed well it with whipped and fruit in mold to place. but also it. whites without served CORN-STARCH 1 is flavoring for thia cngtard. add boil. little of the a place it Stir for constantly beaten a of whites Remove eggs. padding. from harden. a dry. the on from the mold. best be may pink. and quickly the No. 11. and thickened. to of well of soured suggestions 1 6 serve of yolks milk. and corn-starch acocoanut with oi the of can COCOANUT 13. PUDDINGS may requires of this variations good a of quart a with be served not and sauce recipe are giveo below. corn-starch.

and dry pan. powdered to hold a or a sugar.when flavored stiflTened raisins. % small and serve. other Scald in Made) is mixture sweetened mixture layer is the quickly. and to served the in this of box. IK of ounces ^ currants. and " y^ box. layers. for hold OR a add of ^ the cold of teaspoon the XJnmold forms using By thick heaping 8 little a of ounce an add sauce. When egg. stir in fruit in little while made to strain then the of lemon. with or 3 enough of cups has harden. sliced cup of ounce chocolate. corrants^ fruits. which fire.and a soften.which wkh must yi teaspoon Serve harden. them in in dissolve and add . of pint in CORNSTARCH (Very a of the add alternating 15. and be may JELLY milk. milk. the in sugar chocolate the 1 cap in ^ont K soaked gelatine citron. Zy^ cups the with milk H hour strain into for soaked 1 sugar^ cup teaspoon )^ of milk. one on until set. of one add gelatine. }i few cap few cream. to it into of the milk. % gelatine. cups. enough warm a whipped of it in put water. a add then thickenedt milk be will of 1 ounce. flavoring^ and the any with and smooth. a Remove Blanc-mange nuts from tlie it. 16. drops the from boiler the of spoons Bemove water double a gelatine is dissolved. Dissolve Melt 1 or JELLY PUDDING PLUM 17. the vanilla. add wipe other. a Stir 1 sugar. the it and smooth. corn-starchy less fire it into turn ready when the over dissolve the until deface tablespoons 4 which corn-starch white the each after will Quickly and it will so of CHOCOLATES and milk thin. aagar. WHITE little a custard. stoned. of one BOOK rest color. it then scalded it to the to pint milk. even of the COOK dtron. diluted cool to BLANC-MANGE. sauce Turn a cop of acald* milk to make fire. soaked it begins fruit. few to white dropa . have of with 1 cold cup raisins 1 cup is firm or in stood or tablespoon add a milk. place. of the to the flavor. cup mold. add it into a a the Flavor mold whipped and the bowl.or or it tiie be may with incorporated chopped suspended. of Manilla. then sngar have it may and liqueurs. been has cups use corn-atareh. color Simple. or gelatine. Scald then way. vanilla. Stir vanilla.192 ANGL(M::HIN"SE THE smooth the it in Daking tides 3 same mold so speck no chocolate shaved tablespoons milk.

a with it into turn 1 vanilla it through pass minutes few then whipped BAVARIAN cream. Make of been sieve. and yolks sugar. the yolks of of salt gelatine. yolks. Whip or cream turn milk bean. 1 They pint of one desserto. cream one of vanilla Return recipe given diocolate. spongy BAVARIAN above a drain. same CREAM stand time^ not 20. and mixture gelatine. and enough % hour from of 3 eggs to in the whipped 3 tablespoonfl the coat fire. in whipped. }i box. dash a of soon as stifien it into of one add this Melt to the mold BAVARIAN the two of ounces custard WITHOUT pint of milk. whipped. dissolv- set.COLD PUDDINGS BAVARIAN Creams Bavarian They make and easily made. Greneral until half a be DIRECTIONS very are 193 CREAMS GENERAL 18. for plain Bavarian. moment flavoring (if the bean it 1 or the salt to and the Russe. are and quart a that are they may Bavarian creams (see whipping Do boil not the pint of vanilla % water. custard ounce As of When beater it in dissolve add sugar. Use water 1 ounce. the cold salt. stirring all the the variations many be When has it is cooked soaked for gelatine is dissolved. hot in the do is beginning gelatine soaked the Have dissolve the and as for Charlotte used Have " cream). begioe and a to turn the to drained ture gelatine mix- It will then hour. little milk.and to spoon.and beaten to the soaked the gelatine has of the egg/ gelatine and beginning any with the set ed. which cream has texture. to pint teaspoon cream. which fold a OR CREAM. % or it aside the on should cream cream split in two. to remove thicken. and dish. of the some a when cold it stiff froth. egg to This ITALIAN 21. remove in carefully the to n^^ nak* PLAIN pint of one so to to set. harden. of Bavarian. or it begins mold liquid. JELLIE9 AND set whites CREAM 3 eggs. |^ . extract. cup of gelatine soaked it to the to milk. cream not subject are without is sufficient cream gelatine. it slowly. delicions custard. add to to seeming cold. quickly fire Avoid mix have a }^ have a one the cup of pint of been fire. and then in it from Add Stir until CHOCOLATE cream. with sagar but take it off the then a and returned a and bean has the before the a an add an milk. latter the inexpensive. which used). 19. and wholesome. often Rules. whip to lightlythe whipped in using Scald moment it is cold. cream }4 saltspoon of 4 eggs. presented be may light.

use then Then turn seeds. one inch nuts. delicious a into cut it A RIZ pints of milk minutes. maraschino of each few a ^ or to 14 a has fruit. Make cup and and cream. mix melted to orange plain Bavarian. or line Fill the the mold it the ice. which ice until porcelain mold a stir in the leaving away. be may tablespoons mold.f. a pint of a thin rice and mixture set. thick. wanted. for the moist. chopped nuts layers in it into can color with just before it in then a be EN warm made SURPRISE Bavarian with chopped fruit Bavarian. plain or add 3 tablespoons or other of more very white or with orange or whipped a of it in of any pint of cup containing cup in lightly ^ is l^ in is partly cold with of lemon- cuts dish. vanilla. fruits one sieve a pulp settle and raspberries. otherwise tin discolors. gelatine saltspoon a has This or whipped before set on stir pistachio of }^ of the not or served with after one. alone. Mash COOK ANGLO-CHINESE THE 194 center with . and three Into fine. bottom. little of the a 1^ ounce. Line with Tanilla vanilla a mold with Bavarian Bavarian. into stir it into the 2 the Bavarian three will quickly'by placing 25. Curasao. canned or the juice. tin through juice will whipped With a colander a little orange hour an through press them BOOK BAVARIAN FRUIT 22. and is Put and pineapple. divide one has it it Is of melted ounce a mold^ begun to By cream. harden. the fruit a or in ^ Stir used. or been stir it into prepared boiler is rice on If berries Sweeten of gelatine. generally PANACHEE flavor parts each mix of sherry or compote Into cream Strawberrie. press are flavor and with fruit pint of soaked hot water. BAVARIAN mixed used. which then turn the oi c^P L'IMPERATRICE The Then When a third another of well-washed beginning 24. the it into ?et. lemon- of cold cup the fresh any extract to H add well-drained. rice box. very are taste. It fruits of gelatine. and one for apricots perfectly tender. RICE into until the sugar and cold water hot }^ of When flavoring. is before the dessert. boiled in carefully J^ cap soaked alone. a for water and dissolved it begins in mold a to maraschino. jelly cream. ounce one and gelatine BAVARIAN. as few a by placing the BAVARIAN is added. well whipped and is crodltons.and Qsed. the to flavored) and 23. putting place to set the Arrange green. and add of sherry. and }^ stir it in chocolate fill with If of nearly be salt. peaches. and beginning set^ and keeping it parts chocolate. Cook and fruit it is better (sweetened zest. To in to lightly if possible^ jelly using OR }i hour. boils or water^ it with double a it when to coat box frait. dissolved should milk mold. with or cream and white.

space maraschino " inch one cup Make fruit. it cut width softened harden. sponge ornamented alternating of them and mold. or it BAVARIAN and open. to the triangular even. base top coke decoration cake. pieces. and layer of jelly alternately of different the sherry. outside. When inch of jelly for 195 JELLIES PUDDING doable a little jelly. bottom half a apricot. elaborate very the with inch an made by having browned.PUDDINGS COLD DIPLOMATIC 28. molds First it simply is Russe When sandwich. mixture. flavored to liked. maraschino. over and 2 white. RUSSE kitchen a orange. too not the on oval. the transversely. and of stoned raisins cup them When beginning it is the together and and cake ^ Charlotte round plain. If cake it is unmolded and the omftmen- should in be many cut making as the colors. witb the with ^ jam. them fit given mixtures or which paper around evenly wide. Then the be the simple molded. is obtained upper. strips. of a and set to a is filled. or each (he ution if with nate alter- top cak" colors in tw" . IVith candied with a layer using fruits aet. layer of jelly. strips. at piece the to to fit the place it layer the For give the the the on same two Charlotte be not. the with or until them. side strips the thick Turn strips only. of the inches cut to The can desired. and Make Bavarian. peach design colors small well goes ontside. harden. Charlotte with basin moisten with mix with kirsch* lightly it cake slanting. and below. hour an after used. or mold. Take enough fill the of cream bottom it is set for the one made Bavarian a the on add and 27. ice the of under. ifl molded This wine or orange. CHARLOTTE It is easily made them like currants. or ^ and a of piece of cake or. with with them Place fix lemon. sheet A a to a always strips of layer and to more the on arrange use one or it is flavor a with with Bavarian plain into a and be may place then neatly. 6 with inside. or Genoese. half a outside layers lemon. is cut sides. then very quarters in fruits AND in cake right shape. lengths. DIPLOMATIC lady-fingers. ready turn 28. any individual lady-fingers one or the center with ifl used it is better Charlottes A colore. or top. may or may. but are pans sides the oiled an pan cake. make and fruit remove that the and mold. ^ ways. a a mold. and the of p^^^ or to flt instead the Cut it staiid let of strips aen"ral direction* Pill closely together. using jelly spread again in them cut three- or mold. maraschino. the larger center the clear for make in the until the very the to more space in of put different used with almond or noyau. mold. paper Boil drain into go mold cream lady-fingers of any Moisten used. aide of cake removed.

sieve. yolks of it boiled the stir until of two pint of with gelatine. custard strain lemon-juice. and of or 8oak cream not are liqueuri ao. and strain until sugar. fancy in top sideu.and gelatine of four eg^s. until to of cup it is dissolved. and a sugar 2 No. become little a Add stiff froth. eggs it Make the the used. cream a be cake. cups of cups double A cook lightly )i hour. then and any ^ all the turn dash a hot the to for light syrup. 2 together the the tabe 1 for flavoring}. and mold top. CHARLOTTE one uice. dissolve then 14 hour. and the it coats thicken. level a mold. a add dissolvedi then is in thickened. the it in placing ijefore royal with cake BOOK COOK ANGLO-CHIKISE THE Stew toa fruit liglit syrup. fruit orange 4 the syrup or of filling. filling mixture Decorating la icing mold. . a Meringue CHARLOTTE pint of a pat as the using the Let well top. the into gelatine sherry whipped 31. whites fruit mix for gelatine. lemon-juice^ fruit the }i cup of the }i hour FILLING of beat in it just begins cup stiffens. alternating. the in the for harden icing the as etripa cake pastry-bag. CHARLOTTE plain or stiffen slowly tarn of of in 4 turn into the No. the Return any of into whipped to a to flavoring desired) and add turn sugar through four 82. slowly it to spoon. pint of Shipped if convenient. a also may No. sugar. time. cook beat ounce an used gelatine in of ounce it with vanilla.196 fciflffin two colors piece of lined the mold the colors with tho top the over can the decorating Iq^ of cold tableBpoons boiling (or of little a dissolved the it into which well Beat is lined cup it to return tbus making tablespoon cold add a of syrup yolks of four until is and cream beat may it used be In place of orange tender. over RUSSE beating eggs. gelatine. it into sweeten. 29. and proceed RUSSE fruit Bavarian add the as may and to 2}i directed FILLING creams. which of tablespoons whites all the boiler. orangebeaten boiler. then press fruit pulp add the add instead enough Use any of the then until and eggs. beating mold a FILLING stiff froth. and teaspoon a }i tablespoon a used CHARLOTTE milk. fire until the soaked use it of dessertspoons it begins yolks. Soak a of eggs. until powdered 2 tablespoon H beaten it has of gelatine it has When When and eggs Stir (or of 3 tablespoona 2 Then FILLING custard. Whip of into forms. then to Scald. the Arrange Instead be colors. 2 be When of for the No. of bottom. a whipped in onto the the of (Fruit) and mold. two Have paper. salt. plain of RUSSE 2 stir double a water. whites of the bowl. a whipped the liqueurs other or noyau to for to if more cream with of some through pressed whipped or RUSSE cream water Add water. 3 cold water it turn it is the tablespoons cold. time.

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of little cakes in two latter colors cover the which be with a a layer royal icing. of cup which of cup the coats one fruits). in cakes cream. also biscuit-cutter. place in of space more it small with a glac4 oranges. with with begins beaten time. . hardened been of outside macaroons. put onto with if desired. dome-shaped a with or croquenbouche A the sticking crack. Honor^ teaspoon and it. inch half of on Second places.THE 198 fear not It is on the EO when ring Brush and St. When piled turn or the to and mold. if there the Third: border. St. diameter. First dampened a tube. remove. it will baked several a formal COOK lias one ornamental^ an most tin. HoDor^ glac6 Fourth them between and orange. (see glac6 cake paste of small in small the in pastry- a of the sugar grapes candied a fork number oven. and pastry that very a baking. cold. ANGLO-CHINESE half pint of double cream several as hours CREAM GENERAL or DIRECTIONS very called for in before it is the rich cream may recipes. or make. making the onto out (see below). each to cracky cream on way any scald 6 eggs. even corn-starch one and used it until the egg. a ice pint for fancy. should There covering one the together with macaroons Just same made be chestnuts. a over good with form with mold. double a well beaten Return and the to flavor whites or may iced and The at of not may before serving fruit Bavarian or shape. a and St. arc cage. boiled it into and minute one CROQUENBOUCHE 38. Oil the it have powdered spoon. be may Fifth boiler. a turn fire be the sugar an below one u'sed make : of the section a press sections ring. with bag 8 it ^ be learned delicious occasions. it with prick boil to be or it the Cut and and can short batter. forming cakes inch an make batter. noyau. 1}{ tabie^ipoons of eggs it with of slowly it of rest the around presented puff-paste. whipped. also. giving placed it very on tlie ooid. on with to each very is as thicken into some and the onto tube bake Place cream batter for the orange. orange some only. but has inch an like other from cut sugar it ofiT the turn cream. the of make and Roll : BOOK to pudding. place cake it when undertake to eugar. cake with veij ice-creams. cream angelica the been lightly Beginning the outer WHIPPED One and of MACAROONS OF edges mold can the piece suit milk and grape. them balls cream some with : thick good one thin cream-CHke a and With ring and the witli the : (two dozen). of layer- a a in inch ^ cup a of edge a quick a fruits stick follows: or make top of each on and Cook in boil a size batter the balls white yolks of of vanilla stiff. a smaller between or to gdteau. S9. Honor^ top of the arranged fill tiiem to the fruits candied in then stick cherry Other room. the the set a sugar.tin. of in Ideating all the whites. of of plain of the the two. Cream be diluted should It is essential to one be have ha'f. difficult to are bottom. then stir Whipped royal icing.

fine-grained a etc. on JELLIES whichever This replace It should texture. kirsch. 1 Put the slowly cop of of bowl engar^ cold then the and a with a or white. mousses. mixtures in lightly. the over ice. not cream^ being which beaten them gives more. Draining . well. cream a it to cream *"""" bowl tlie with lighter and a bowl a add to custard or Wlien added froth. until almonds. inflated. black with pint of a the cream rosewater. with 3 a on mixed. whipped purposes. mixing whip. add an hour in hot in }^ water). sugar. 8Uj?ar Color it stand Let drain. the fine grain. almonds. firm becomes it of dessertspoon a essence of on If the glass dish. while the like when cut method other to the PUDDINGS Preserves only frothy again for cream. dripped used be it be to is cold cream Tliat drain. ie whipped is before mixtures. ^vliipped. or i^ white off the and place tlie white of powdered cream Or. whites recommended one Tine eponge-Iike a it must the latter. and pile it high spoon rises.it will not otherwise If bwtter.and convenient. WHIPS 40. ami ready jailgment hours be Cream the by of bottom It is then first the the and drips beaten. if rich 60* wire whip to few a called cream. egg PUDDINGS lower not containing COLD stiff froth. ii-^ed whip cream beater. whip and of the better the ice to insure on in cracked particles of i'einpeni" tiace butter.. or cream stiflf a more the it rises as to cream. ice. whip gelatine (which has first been then by placing dissolved ^ it to a soaked the cup for "ddia. 14 vanilla^ }^ teaspoon teaspoon a first to or flavor it upon H cream. green. of froth 4L pint 1 which it it then to use. leave or Whip sprinkle it with foam marascl. pink and several pink. containing for sweetening down be to wanted a all it all becomes from it will ice-creams. it of It all a on skim sieve to spoon ice pink. If the whipping-bowl are drained. and into a cup sugar. on 4 blanched cup tablespoons sherry.ino. vanilla. Flavor with or rum. and whip glass dish. put WHIPPED that cream CREAM whipped nrake cream excellent an dessert. placing it Sweeten stiff froth a colored delicate this Turn green fuls spoon- it until w ith a CREAM CZARINA box containing water. after Whipped frozen. firm. but breaks of added eggs. take will but and than in froth and place it throujrh the sieve The flavoring and first method. of tablespoons scant with cream teaspoon a cofiee. Some several stand with for all have may in. for as bowl and things. top it will form to 50 is whips fine sieve is molded must the gelatine to gives 190 cream. and or for Bavarians. the continue frotii. ready Color drain. dilute sauces. until minutes. rest of gelatine. or rose. the it larger bowl a syllabub. added diluting about it is added When the to and it it Texture which success. is remove XSD also. should OF served jams is the liquid any be not cold are stirred. churn.

tinting the of stiff. very are between or CREAM ekins and PINEAPPLE gehitine over Separate two care then slow a the onto WITH drain. dissolved gelatine very pouring beating. it ia the light cream in destroy to Serve drain. Boil color. in the Flavor with part pink. until syrup down colored minutes. Put Divide chopped sugar into nat" . pint 1 MARSH water to stir it into cold whipping cream. 44. in WITH chestnuts colander a it into form of the Let add quite firm little mixed. Put cream. 45. 6 1 and stir Add }i to ma"h and dish whipped with until heat which in and them them a dry. vanilla. not of Put cream* pineapple jnioe. Boil them them the Serve nuts. a consistency. and half other gelatine. be is a enough stiffen to cream top PUR"E sieve. the Serve yolks cold. whites. fresh water in cream. sugar pineapple Dissolve and hour an moisten over not given it. until flavor colander removing tender the sherry^ put ring. pound a begins When fine. beating granulated desired. the has in then add eggSy 3 leaves Boil M stir potato-press or shelln then continually until almost they or cream. until pile and them it pour chestnuts.ANGLO-CHINESE THE 200 the all beating coloring round it give to chopped pistachio more ice before on a remove the through a little then it press shelled Boil them the in to whipped Add of eggs. the hot gelatine and let it stand a few 4 and eggs beat with tiny pinch a of salt till . paper tlie delicate almonds lastly the and Add time. to and tlie from and sugar and water. 1 tin thick the cold. pineapple. COOK one layers and gelatine. in rounded cup gelatine in }4 cup of cold dissolved. it When sprinkle and nuts 42. a the over clear. parts. Beat minutes and saucepan. stir stiff. BOOK rosewater. sweeten. thick a it sugar^ it stand drain. and serve slowly into the with lemon pour custard. while on whites the the time keep 6 CREAM cool. Pour teaspoons half and the boiling (it must 3 leaves sugar. Sprinkle or into vanilla beaten in 1 cup as flat molds. sugar again in pur^e through vermicelli-like center of the Form served. granulated CHESTNUT skins. pur^e the the over and serviug. CREAM granulated tablespoon cold of When MALLOW fire till thoroughly and stove on boil). some on Let dish. After until greets Uie CREAM few a circlet usiug a 43. and with CHESTNUT water. tender. and and vanilla chopped boxes. boil lie syrup with cold yolks eggs.

K 6 1 even pint of egg. cup first been the until carefully jelly is best). the it Split around Put pint of milk. knife CONES elices cut 301 CAKE STALE 46. cold. upright in two. the or with four add the When and not sugar. and of place them serve. in them 2. cup whipped the Slice them BANANA % ^i root arrow- the over first moisten or mixture a over fine a 49. ase jam. square Moisten and eggs. will one begins with them to to with of not of bread or pieces. nntil or cold if that with is one lady-fingera. cold it stand cream. trim CAKE slices of stale dish. pile it small (which liquor. of in two water in and a let whipped one egg the in alternate in little a sweetened remaining saucepan. a them Chop fresh some "cakes. little hot a cone a into and touching. sherry. When a be round. and glass cup lift them and 47. form it with thicken teaspoon a and clear cover and sancepan^ small the together. whipped teaspoon bananas. top. layers water. on one and made as them put brandy half a 2 in squares cut of almonds. lady-fingers. corn-starch. and bananas. Slice pour the on CUSTARD cottage or boiled with cover cover cake Put it sloWl j carefully from WITH or Cook water. together with water. them the in the a glass dish and milk diluted bananas. the with ^ of all with Cover lady-fingers split ready strips ^ white (layer a put sugar. top cakes whites about Blanch and of eggs % of to milk" teaspoon sugar. cup salt. base place them the of in cake a with pour then the sngar. and of jelly at intervals spoon yi in upright beaten has pineap (Esther) cakes tart pour in cut standing custard. then jelly. for boiled custard stick them powdered 3 into the or cream.PUDDINGS CX)LD FOR USED PINE Moisten biacait-cutter. Drop sugar. the custarJ. top with white break the sherry. bnt close cake merely or into one stale into pineapple pres^ each water). of cake custard TRIFLE saltspoon thickened to cones- the so tin. using becomes It canned or of maraschino. cream. 6 two them pyramid. With JELLIES AND edge. Spread a circles. the whipped and 2 Put cover like (Martha) corn-starch over pint of together % one and tablespoons heaping 1 lay of directed will do). with With Place a in a pie liquor into a them with wet will each tin shallow sherry. sponge them tablespoons 3 pudding TRIFLE jelly (a or glass dish. . 48. then with in with spread jam sandwiches. and a No. arrowroot stiffen . it has stiff froth convenient tablespoon and salt.

as and SALPICON DAISY SHELLS. sugar. }4 and over and water two glass take lemons strain a of cool chopped oz. the in gelatine the slowly to whites of eggs to of another ^ large Cut cover cold turn LEMON lb. the pnip from With one the inside rings of rind .oz. Soak hours* 1% stand to vanilla. When with the small a it cold whip|"ed juice and begins to of 1 egg. juice and it and Add hour. 2 quite for water lb. water the ice water. loaf till stand ORANGE cool.202 VANILLA 50. of \^ pint Simmer next beating basin a stir cup. thin a and and beaten eggs. a whisking keep mould then in a lemon the shape pint gelatine. No. of and sugar slowly very place or ^ gelatine. white. 1 water. from peel when out fire nntil 1 into Set white the fine. when water of whites 5 sugar. aside is cold SPONGE when water. LEMON pieces boil and whites the 3 ricer pistachio nuts. cook the Decorate cupe. an SPONGE gelatine % in 52. the hold to and add its % lemons. rounds. 51. mixture. of cold over sugar No. the of day.. warn\ beat SPONGE tablespoons 2 frelatine with the Cover Then gelatine^ BOOK COOK AKGLO-CHINESE THE tube orange. through juice blanched with or banana fold set to enough 3 the of ^ gelatine. stiff froth. Strain lemon and let and add until beat J^ into a colored. }^ package 1 vanilla teaspoon Be"it the cold Wet of the wliites and the fill with Soften of bits pulp. ice. hour. till it becomes cold ]4. When gelatine J^ pint cold in boiling water. the cooking slowly. and a with wet An ] it in tablespoons 4 to let of dispose of 53. essence. of of throughout. the all recipe. be may the Beat coqI. put the to bring It the white into Put set. 5 minutes. whisk wanted. cup ^ melted stiff add it is very mould or Press and water egp^s from add this To time. -nto in orange of slice a a other. white saucepan. dry. lemons. % not Put Dissolve peel of Add set. score the remove with two Remove the juice. beginning cream it allow to BANANA teaspoon one enough of boiling eggs. tin on as the from neat pieces spice box each of stem the a 4 end in }4 lemon. PINEAPPLE AND and sugar but hour. in gelatine. the juice stand till an of the and orange these reserve plain pastry sides IN ORANGE FASHION of possible. mould. sugar. 54. economical Soak in fill cup SPONGE little water.

be careful and for the cat In out Cut can one scorings. in almonds well with cream or of pint cook ayrup Cfjoked grateiJ rind twice. and ol syrup a adding it will absorb. whipped one in Put will 56.COLD the between place. juicei and small on the or pineapple pulp and each rings of skin deep too 203 retarn the removing canneil Set announcing points and in and choice service. each before of slices edges scoring palp. glasses and to 1 sugar. 58. This thoroughly and fine). the the from XJse doilies mix and the with not cut orange the place in in meal. fi JELLIES AND PUDDINGS serve as shell. Put sauce 57. beat this put a tion prepara- DAINTY in a tall juice from enough to sugar very PINEAPPLE angel food Cook cook. the the or of Make tho When extract through around pared in and ounce one apples.when sugar carefully apples. the of 2 base dish. is the place. a raisins. and chopper and stiff froth. in shell will not add cubes. an l)etween spaces the of and seeded. One of cup (chopped rice. juice. cup PUDDING RICE cooked and sugar cream. cool to into cut apples. centers ( l}i medium-sized 12 peeled aside prepared sweeten to stiffen. serve. set the into them put apples and of tender sieve. to After into APPLE ol ^ this In water. over pound lift them then in minutes few a "iled B PUDDING until cook cooked When poured a cooking molds dozen a vegetable dishes. Shelled different in ways combines rice let water. cup stiff. in of teaspoon one set This put serve apples. chocolate hot to milk. AND blessing a lightly fold and thoroufshly six serve RICE are pineapple cup chill. then the whites the around row of ounce one on apples. that they to its proper and^ also. of cream. white taking oat side the liquid. Dispose of canned lemon a sqnare pineapple. thin ready Have to cool. which in of blanched ALMONDS puddings blanched rice simmer the handful a with completing the in people. with plates covered may liquid fill the to use hold the paper part of the a table decoration. Make and help in They housekeeper. almonds. let apple sauce of tablespoons cool of add a the the pretty At base Above a pyramid a Place this delicious the in serving time sauce. stir in a orange. pile flat a eggs and bright jelly and of apples. a almonds. cored. A 55. partly covering of the of 4 and of the the Then cold ) and cups plate a upon cocoannt. cooked a orange these Put scant a slices. Mix DAINTY the maraschino can this set above glass and with from a the a roand little sugar cherry bottle and to . of through press of pound one and mold. beaten pineapple be sufficient 1 rice.

at whipped any stiff. freeze and frozen press one and center open and 100 the until water thoroughly of of nearly to When the of milk. cold Serve Pour with this cream sugar thick one melted is and then % add a dissolved in pint mold with and a ice browned and etc. in When the oven. caramel. bake }i' GLACi. PUDDING fresh 8 juice) raspberry cream when OR beaten eggs BOOK red or time PEACH 59. then syrup^ cream becomes and of and BOMBE over sugar whites peaches whipped CARAMEL of cap the the over or 60. cook cup tablet. Cook into lightly beat Russe tlie mold and to finish almonds. mixture. above ice PRUNE and the pineapple would cream be it pour and served. and peach one quite stiff. 6 color Serve cherry. of tablespoon a and mixture sliced tablespoon melon with vanilla of fire. set frozen Lay packing the mold the overflow. add and Stir sugar. onmolded junket one about cup half a cold salt the sprinkle cover with Fahr. hot a quart one adding eggs^ cream. some stirring half let jellies. . a a double of let as with to degrees crushed mixture. cup creamy and measures the over paper rich water. Take sugar until hour. a COOK sliced peaches and into put baking a dish.THE 204 tint the over finish (or syrup the tint pineapple with ANGLO-CHINESE with and whites of paste Pile cake. a heat the top. tc of cup until room warm 3 add. this cover in of extract cold milk.. equal with salt.i stand usual. place blanched in a Have a the Line Charlotte filling in and crushed ice. Mix fill for constantly.

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1 part brandy. }i cup ounce on lemon.it 1 fruits. 4. JELLY LEMON cold 2 cups water thin clarified 2 UMiion. a discolor it dry. on It may when filter-paper is ounce . as funnel. clarified. poured china to not obviate on use Pa with serving used. it in of Clarify Fruit To molded whipped with improved are fruit jelliesit is well clear with " used chapter attractive more For when or be in it set. Double with are in space pretty a and BOOK is likely to separate adding jellies CX)OK jelly mixture moisture. is dissolved. water. jelly. it through be the on JELLY 3 or remove. or slices of lemon|veel a dd for when and it into Any the wine jelly. or a fruit juices are first for flavoring. If orange. but the center. juice and mold. 1 orange-juice. 3. jelly. WINE cup under paper cream.i.fiUingi jarring aa fall apart. Combine the same juice of aa directed 1 . 2 cups ORANGE cup cold JELLY water. by served juice through the 1 time a will molding. filtered. soak hand. parts gherry. cloud more the the not effect. like filled with be can Jellies dish. else or uuisized it spread and whipped not lace a mold." or the or cold. 2 cups boiling water. the and sugar. add water. which sugar then jelly has be can used cold to the coat tin one^ filter-paper laid to paper a small or other a sieve in pulp. Strain wine. Pour next. 1 having tion jelliesin combina- fruit juice through the 2. for wine a fruit". however. and soaked the Put more. the over. 1 cupsafcar" boiling wa'er. Put slices of lemon-rind. Soak and fruit jellies. nauce a tin waters. let will them caase cake-tins.'uiceof at with or cream effect in sweet good creams. hour one in it is partly cooled felt flannel or adding it before will make This turn the wine. have to is likely press be ia not Juices. the at it. to take let before gather Plain The left Serving. tube cylindrical gives the of air it harden or shaking or Have bubbles in firm a ANGLO-CHINESE THE 20a of gelatine* H ounce 1 cup sugar. Ji in a -s of sherry. not to not. filtered. molding whipped custard. cup is dissolved. When jelly. Wash in funnel.J^ of boiling water. Ji When fire.etc. is can layer one also and unite. too flat glass dish. 1 clouded. cup a jelly necessity of straining the jelly. it." often lemon. of cold few of gelatine. that it become forma them around.thin jelly. cup boiling water. the Jelly If several drain and will the also gelatine the the the If the or liqueur juice (A for wine lemon. I cop together as au^r^ directed }^\\y. one quart of on stir until lemon- the add and the saucepan a gelatine. gelatine. Bavarian Unmolding. Do transparent be See pur^e same it will layers and ready in jelly.

d wLen U be uij!j. 1 cup not of pints diamond in rose-lea eskenee or piumxl tu im pugne. frog"lica cut some cold jelly. siirx"e ai.ore.. U4f -t t a j.tii j.:i. [t'l^wttto tlie in OB ti. i^^. 1 of grated yellow rind juice need the case JELUK8 it fii"J UiOiC.l so flowerb Wiieu a fef'. Make not i"e put add (a bai-in half are added ani^elica can WITH carefully until should and Violets jelly. same one CHAMPAGNE lemon-juice teaspoon Combine the of through gelatine soaked ounce 1107 orange for fllteredi be not 5. *l. s*'ty a mohi used enn ub?'i are inou* FLOWERS pink v^ry be in ihl\ the 8ba|"ed tbe and t"s WHIFPE" 7.eir wi'.i j't H'i ''teti tiud ". very PUDDING BNOW i.j-"^^ ttmU^u^tc ta^. iiffrriet. v". used JELLY U-g..ur*aiiU ortvueU t/^ of uujc^ufe tiia".and round the nilxttiro thncH layer of jellyi some until do brlght-Mkinned \\U\i fancy molding. color and it Putting 1 sugar. i. chain mold it has time a green some rose-water at if tbe i-hape of out jelly little a l^ add roee. *r '-". be i^n ue"c. mo. to lELUES a 3fiTTieB they pre-e. WITH vtheL Wjiire tue it "lUee4ome.u to freub. ra**. to when two the JELLY open an to position thin obtainoii JELLY give broad a decoration. of maas wine of boiled costaTd."J.at vt a loose Ke maet u""t:i u freeii Bi/y in^nuiariy or need or until fcerveJ.. Prfttvervi^ Straw piutiM:. arrange. niutuiaU: peiaU th" "p'"on "i"d in plii"'". FBUnnS frui"^ peeked *hrougli war. . or jelly.- u /. P in. s*6ry i"^llywith u The When ""ii robe^p^Uilc. i'" wi o""oii. do hardened. be dear in or cherries. tlt^o pink U/tuif rokttUii or a a^cureo tii". calied a cunned uprtiAiU'. Wear itttle u. ". any or orange 1 ". continue add ice very a will suited bo or filtered^1 cup wine by Moaklng can several "^ cup CZAMPAGNE on on in as This well and transparent. petals jelly is In orangtfK. cleurt^r and boiling wutcr.'- ii.vid"d chvmpa^ue tit \Ati*M litie A 0"vr to wiiy.'te bat cold* frotl*. of ^utvy i^/t.af'.*'jt H in o^fut A bowl a ill it tit. . h^n ^50 wel* w. brilliant jelly. outtrtereO^ muy *"e y w. *^f a Irur.ut it It udd few a be apart Wmoi."'i. on jt ta ti j. when "t:''y. the aame wiji^^ped. Place to simulate to or the set it around witii roses the cat leaves Bteai'^ it wi'.l"n. 1 atd*-!!. is 6.. peacbee.': w*rL or a and Mit*y P fti tl'^i*: "-" y \nu*:uyyntgt u^ay txt^ s"M". t"erri"5i:^ pearfc. ito ri^^Kt Ifusttu. will have glvuria WHter.o chain petals in rone is full with deeper a will envcdoped. or and tii" piir|y""".SWEET A the the gelatine this flavor stronger through flannel.ik^u .m Cu\'. Imu.iip pagno In very aerve litlle slowly.eooit*e. tbis nfee. of eompote it Turn any or layet-e... jelly the cold.

inside the cream a the and pieces. kirsch COOK especially are in with ANGLO-CHINESE it becomes mold a with should to a bo entirely set knife prepared If and there beat In a . inside into fraits used. and lemon-juice. into the into fine This dice little a it whip lightest. and WITH time. No. Bavarian with jelly same the The When jelly. The 5. antil champagne iieaches noyau. and double these the remove be used RUSSIAN 9. with or orange jelly. Make the champagne as jelly. OVER until jelly schino. 10. mara- with and flavor. some fraits. the outside oataide Marnschlno 6. No. layer outside color^ and cut with JELLIES are outside the inner No. should be to BOOK maraschino. RIBBON mold into WHAT take de pain crushed orange. of transparent a mixed jelljr clear in fill and maraschino or and lemon strawberry. No. is into cold a enough not it lightly plaoj. jelly. jana.208 THE Candled fraits softened Jellies mold 2. different of one fraises. apricot flavor parts. three layers. maraschino macedolne divide jelly. LEFT again color with beginning with one the deepen JELLY turn the pink. or For bat good. best are transparent any space co"Fee. flavored fliling little will jelly an TO for equal into this. other any or beat the it jelly meringue. inside outside of strawberry-iuice. Add which white. foamy. DO whipped JELLY it in hard colored cream. with third Put foamy. maraschino. The whipped wine fraits such Bavarian center the second the carmine. with it 3. No. cut quantity of The 4. until 11. jaliy. flavor molds Make 1. and with mixed plain with No. the jelly.

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9i Canned Apples Cabinet Piiieapplt witli Fritters. Rici I'uddiiiR witli Prunes. .

))eing XIV the is. H at flavor to the and batter cook milki teaspoon Pat the of cop the milk S salt. together. S. 1 a lemon.Chapter PUDDINGS HOT AND HOT The in the from heat. lift the by much too mixing. teaspoon a them. a through sugar the tlie turn with vaniUay VANELIA tablespoons 1 tablespoons added stir) and not preferred. in Fold lemon. SOUFFli: vanilla. that see that it down table too and in. reaches served be from the simple^ fall they as from made must whole the it Those exceedingly directly go removed until pan difficulL most must far is is enough. then turn it when Stir it onto is for the scalded add 10 minutes yolka of the . cooked only the quickly very the kitchen the with success rather waiting. SOUFFLE OMELET 2. been tablespoons 3 4 with tablespoons eg^s. Beat the slightly a 3 of froth. tiie rubbed paste. the from mixture a once. result the oven The In dish the bottom. upon the keep the is condition to souffle. a covered 80uffl6 being ''fold" not care omelet make to be fall tiie better if the and table. into flour. sugar. tl)e suffer ready In at of than door. as cooked s^n. Wliip yolks egg^^. shape minntesL ten the pudding-di^h. salt. Whites powdered 6 dish. batter. a the mixture it onto in large add the turn depress-ion dish or then to hot lines oven (see it is baked preferred. it with once may (do it out press and yolks mould a sprinkle Serve round 3 salt of pinch a cream and bag. into very fiat a the tube. Ijeaten the adding and of souffle it tliem break to quickly. 2 sugar. hot a also they bat which Have everythii}"( is oven ri^ht. knife a tablespoon 1 beaten oiled grated eggs. to sugar. have and same flour. whites pastry- The above). lemon-juice. to K zest with eggs. soon They dining-room with them SLTving SAUCES SOUFFLES souffles of preparation SWEET PUDDINGS 1. not insure is removed should do to difficulty when omelet plain the whites use the order beginning before to foundation depends. and Pat the and dots eight with into rest aooffl^ the over to a it mound . into whites the stiff dry very sifted. flour the lightly If and into in be a double which form a boiler smooth of part a it bake a which in orange in if center.

at serve once. cup the more it id taken be may in will be from the into a 10 or. as to the Turu with souffl6 water to and yolks and and cool. with and very place it where and not slowly it let it cook and flour stir until and turn cream. saucepan all the the carried top hot tin X of pDund Beat miz the them of yolks the with and removed. keeping. desired. butter. 40 fulli and cruslied of top. a Cover minutes. by bottom whiles the needed give to oven. Melt a a minute. the to in bake the which eggs. the a to meats are pot it from in if . a oven two CHOCOLATE 4. to away form. ^SS^i the with that whites of the buttered into minutes. a whites once to to little butter a fruit-pulp with of the Serve lightness. stewed. and tin the a serve. the hot mix then dry and confine Tlace a fold enough time. almonds. into vanilla. have and padding-didh with flavors. not thickened. lightly the it Tarn to souffle This the over into for 30 half Mix cream. 5. to ready firm. water onto lightly the whites it tin lined the the When into smooth the thoroughly it away set form. flavor. and COOK tablespoon Whites of 3 eggs. or added. of the by mixing dish. be to small piece?. drained. \i Yolks milk. the butter the When whipped ready to whipping for 20 them. stones dash it reaches eggs. teaspoon a until hot very a Place for 30 will simmer on the far. butter in brown. to su^rar having into cut added added the prunes prune of the been having pudding-dibh prune-pits. lightly the whites of salt the eacli fold in it into 3 prunes. if it has dining-room the powdered 4 sugar. a to the 1 eggs. will Have to containing saucepan Cover sides the a minutes. Turn S^rve minutes. SOUFFLE heaping 1 of chocolate. little but which melted have over mixture top make which have buttered which been a until full. fillingit % it covered a whipped rises above deep so to few milk the and fire the beaten it the stir into . sugar thorouglily. crust it smooth tin. slowly "dd it from been to saucepan then stir for the well small a remove chocolate. have whites few a four moderate A oven. 13 to varied the before paste eggs it baice fruit so minutes. pa]"er rub moderate a BOOK been beaten in souffle the using different been bake buttered Serve before Just which cool. as the soon a tablespoons as it is tak may *n and from be and egs^s the paper tin in tin. ounces after a stiff froth. been before add cream. sugar. 3 to layer of fold servey sauce. of the little stir the mixture half one cover add rub strip of greased a it rises. foamy cup beaten^ fillingthem by putting % case time cases. eggs^ mi^wtare put will crast no set have added. the and dish the a SOUFFLE PRUNE prunes. been oven chopped mixture before the vanilla. are this In sufficient also at flour. sugar. or whites the serve frtifffroth. 2 rounded tablespoons 1 rounded tablespoon of 4 eggs.210 ANGLO-CHINESE THE which.

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mix separately. brandy. 8 eggfi. are perfectly wholesome. liquor of lemon of the juice clams or or when ready The into them fried. Serve a time a to 2 hoars whites and of of the If not cover. saltspoon 1 water. and on then ^ size . crosswise into stir the if so.* Bake sugar. mixed it well completely of if omitted well oil. made. hot a butter with cake or on them floor. sauce Fry stand napkin. 1 fritters. FRITTER 11. 8tir the . dip drop them in only flavored them them and them With thick. tablespoon add milk. tablespoon one egg-yolks. making the in lastly the and using. use the slowly set brandy 2 table- egg. Arm stamp sugar. well are the apart. sprinkle Let skimmer roll a inch coated. and moisten then minutes. in paper brandy orange soak and sugar with with to into on biscuit- a Frj an open on they sherry. When little at white cutter 1 use taste. or so for 10 batter. a can . puddings good of number a dry two at a them in hot serve time. are batter or more be can small or batter milk. and soft FRITTERS with or it aside use. oil instead the flour. apples them the time. of the the before for thick consistency of rest more made Those tart teaapoon half sprinkle with them. and grease. cup BOOK COOK ANGLO-CHINESE THE be may of made a Currant or preserve. consistency to add enough a the of to coat the a be one. 1 Beat the salt. ^ cup to pepper salt sugar (it is better the of the of spoons then and salt BATTER fritters oyster or instead oysters oil. using care to amber an folded be kept have to until oven dry color. the then pastes and sugar.212 10. 1 teaspoon For and tablespoon 1 if which. }4 cap jelly is better to rice and or thin use than at serve hominy sweet a using by cakes The good. APPLE circles to in should batter article the another them one and longer).then or pancake Any and large jam little a smooth a well in griddle and once. PANCAKES whites yolks and stand roll H SWEBT oil. then slowly the add Beat stiff froth. of stir milk. add an hour cakes as desired the or salt. a 12. less let it jelly. tablespoon and salt. all napkin. used. and desired. on a overlapping. the each spread . out with slices uniform completely lift them slices of at two thick very it it intended for the stir in be flour. and sugar cold cup water. 1 teaspoon ^ tragar. together and beat oil. Cut brandy. If for sweet clam vinegar. eggs milk. may let it stand to beaten eggs into brandy the water. FRITTERS With fritter batter fried^ will be entirely free from properly 2 eggs. floar. fat.

freeing sagar batter butter. )Iake time saaoe. 6 bits of not an sauce. fo!d and a them. ORANGE 14. same minute?. 16. but folded juices will from the . water Serve flour of salt. pare with and it into cut pinch It light sugar. hard. the of a once very be httle a mixed. the oat fritters. a the fall of apple half make to (scones). about saaoe. % alternate fill the edges should arran^ pan are Select nutmeg. tender. the and water.d improve the of containing Place give top.HOT PEACH U Gat fry 21S AFHICOT FSITTEKS with moiManed. top with little sugar egg. thick a steamer in sabayon. or Moisten other layer of dish chopped or between Boll raw. of center and the the little a each crust them before are the removing of points fluted. meeting Hake not under not owen on in a nnti) the escape. tlie in egg If turn. apples the remove making joined. Ra. aogar before mju:aiv"ons Well-drained above. an with core short a to molasses a almonds 17. seeds leaving APPLE teaspoons of choj"|"ed or before SNOW nutmeg. pie-crust. it round. fry to well made powder. with mixed milky enough suet of brefid-crumbs. any sugar. sprinkle fruit in the PUDDINGS with dipping canned fmit them nuiruchino. and The witB people. In and sngar OF over of or quantity This white. biscuits. hot and apple an white for as at serve will cup DUMPLINGS space with a stiff as a of pudding. pie-crust. large enough squares size. until or preferred. glaze. heaping 2 tablespoon ^ritb and and MADE pudding-dish sagar. 15. and aboat top of caps layers of sliced of and the 1^ hour. to apples and with a is full with top % for bake or and dish the cover cream of an sauce. a take oran^ PUDDINGS Fill FRITTERS be. When with APPLE roll butter. anil Pour Cc"ok foamy. dast Serve the moderate oven tliey have lost apple. apple. or of ground each pinch it ^ over pour cup bour. naed for frittere. leaving the Brush them with soft with hard a of edges 40 their form. directed as powdered in them roll and OH half. tiie oranges and palp the powdered and in dip for apple directed the peel. and them dissolve. has batter a about any cinnamon. be must 10 well minutes give them butter. it knife a APPLES par^ batter. ai. serve cloves. Cat in quarters. may so ground square the together.isins til an or in tlie apples to coyer a cinnamon. enough is each season baking a pudding-dish quart a ran PUDDING it lard. it thin apples of ^ be allspice. the wet in seasoned teaspoon It BETTT with % it with BROWN BAKED and corer. each the Place crumbs. in the also may be batter.

and RICE sweeten shape. the sauce milk in enough socle. carefully onto half a APPLt:S of cup tender. boil them them The flat dish.1 AXGLO-CHINBSE THE 214 as long top of mold. paatry-bag.and fillthe center and salt of absorbed. then broken and A sugar. then into eliceB bread Cat and CHARLOTTE AFPLE la BOOK COOK minate to fruit saucei it in lines it as to oven dry the surface as or the desired. Batter 6 or butteri and with into little 9 . before removing and water. flavor and a flat a them a it a few dropaof few chopped it into press a and scoop. but few of drops the pare still firm moand a halves. drained. as one. of each apples slowly until tender. smooth it over it onto a 1^ turn inches 2 to before syrup. and siie in 2 it with stem off the enough carmine to the to become stand until they have a delicate pink. stew hold their and with in onto a sugar. 19. and coarse the on preferred. angelica between of Bicheliea but the on remove is sauce No. Boil the rice blanched almonds. fittingclosely together the entirely full the center it into melted into Btripa l}i inehet into to be used of ttie mold height divide then sides the around the bread blices of }i inch thick. but and not cream. as of tender. sauce Boil made sauce apricot jam about oven apple also may almonds arrange mold. when they lose shape. bake and 1 cooled until tender Boil syrup. the candied a bread. dip the them wide^ piece to fit the one piect)8. place bread RICE with it if the tlie high. a many as the then should syrup will be the top of the on each on 20. be with Serve if desired center should saltspoon a top. essencoi with core and pointed piece it and other press the top of the rice. around dots ornamental in the Richelieu or apples. or pieces. cherry all it has core slowly No. hard a color amber an . Put some for one long enough with stand pour a the be about water.drain basin. a the the top with batter with seasoned in pat Cover thirty minutes. wine sauce. Arrange WITH rice top of the socle. remove skin carefully. hot Serve orange-fluwer water^ almond. me- with . then evenly and npri^shtagainst the form of rice. or Gut apples some blossom. be can be added. cone. or of uniform the and sugar WITH or it Turn apples in sugar give enough APPLES above. making over whipped let them place them meringue and the a press will as until it into should rice. slightly color of the sauce. chopped in hot a like other any it Turn toast. Fill until apples stewed of tart the and bottom overlapping. to a thick them over apple with a jam. sweeten it. The recommended instead. applet Dust the Serve it ringue. cut mold. form. and place hold to down water sauce. is not This and Pare thickened each to milk flat dish. cutting from vegetable add into mix dish. little of the apples apple. drain or cold.

and above. wash Bake in burn and the tbem bake baste frequently. the oven with juice of water. the over brown. size. pile the the for another one rice. with one it cook it pour almond. letting from the cinnamon in core BAKED oven or a pan with sprinkle nntmee. flavor a and sugar on in it stiffen them having then half. good Let shape. anything with split and still bat firm this liquor over on to the as in little. then they spoon table- it iuto stir aud green tho in which moment a form of uni- before dish the little a them them remove fire. Pare sabfitituted overlapping by the be may top of the the be may cream 215 PUDDINGS HOT pour after it is fancy cakes. boil the lose the putting 21. or" and of spoons with APPLES their light tender. APPLES become with centers until with tender. filling the shape to shape. to fill the table. and moderate a (For Pare polish them. the place sprinkle of order one from let used. tiiick a them in be tender. kirsch. " lainon. to are with rice the around which in meringue. " BAKED 2a. them and of or cream case wrenth in rice border-mold a apples many as served. ^ regular down remove the core few a finishing almonds. in WITH core be the until whipped well-seasoned a APPLES drain shape. APPLES Luncheon) fill the little water them put about oven blacken. cup moistened and hold stick or sugar. (Felice) will as water preferred. granulated sugar and a sugar. to pink they let lemon. (For Select Place apples them in of bottom a the frequently. After removing little powdered . browning^ the full of apple form it. and little distance will not 24. or apples. brandy. on CORN-STARCH arrowroot or ia starch omitting place Boil sprinkle apples. 30 and sugar core. Another it. just aud until water raspberry or the over and sugar Remove shape. but until water sugar enough eerving-dish. add them 22. a them Serve with the remove a little in the water minutes. or in apricot it pour rum them stew with centers syrup Serve FLAMING apples. carefully them boil jam. Pare and pur^e. it with a to down taper the the serving before apples. but butter and still in only slightly colored. baste cream.Whipped the place flatteu apples made of center directed ^ riue and To a quart of apples in corn-starch the clear. apart. they a Breakfast) size. so of equal baking-tin pan.

while pudding. of is removed a small served fried it in the a pot and and and' draw pot a the it. in a use white of flour. 27. . the minutes a it to if too shape. in pound orange-peel candied an chopped of flour. leaving the over it firmly. butter pudding a 6 it dry. with to yolks of 3 eggs tiie beaten then PUDDING. or cloves. alternately. sifted following SAUCE gradually cream. the Put add sti"F. tie mix grated into cut have PUDDING seeded.THE 916 CX)OK ANGLO-CHINESE PUDDING TAPIOCA ". and rolled and dish. paddings and After trim case. fi pound used be for of tapioca in hot dish battered a fruit may other Any in evenly Arrange served of may fruit as croquettei. ^ another in a to the in insert brandy or let the it add cloth completely as turn and pudding keep so it rest string and give not hot. mixture warmed boil adding not on with Serve to in box The in hole paper boiling little. let water rum it it thin and top. ^ pound ground the Mix at a together cloth having water. swell to it into one crumbe and center harden much can and more cover it eggs. separating of baking-powder. zest water. ^ lemoUf one a pound J^ poand each teaspoon ot* persons. one when with the cut be to more top may at use the a 4 from top. with 10 onto serve for room bonbon paper will given for bag Soak flavor pound egg mixture the arrest good. 5 hours. then it does little. materials with it well dredge and j^ Wet soft. sweeten bread-crumbs. of Cut into lighted and* taste chopping. 3 Serve 1 level cut . Bake of suet of sugar. of salt and teaspoon about this ^ hour. COTTAGE with shallow beat whole one and ^ pan into and egg yolks) 1 the cup of yolk of and. for oven fine. very . Do let it be the table The amount and boiled for cold be not a a dish it with pudding plum in 12 the be may and egg a puddings small long time. another cup of teaspoons in squares of cup without beaten milk butter and 2 the a cups RAISIN (or the Bake sauce. wring to to crumbs it. BOOK " cored. boiling. ^ together flour. it pour the over water fruit.citron strong a peaches PLUM brandy. % Beat sugar. and If too and 6 apples canned " of raisins fresh of cinnamon. with water. cold covered pared allspice.^ tablespoon hour CHRISTMAS 26. also and cnpfai a of currants. full below water are an thoroughly.and the the 14 then into taper. be the Pour brandy sauce fat. it divided time. and the of show. steamed and^ hour. round good the touch in the carefully onto and turn been and shavings. of cup more moderate a which . nutmeg. if it is too so be hot a place will Slices they or on sance. It used. dry time.

removing into a mixed PRUNES WITH halves then and over with Citron in of salt paper an or each. milk. be may used PUDDING glass of jam hot dry. beaten. add the blanched a cake mold.y etc. of salt and teaspoon dish. finely cut. is nearly ade. slices and of sugar cap a halves. butter in 3 tablespoons or CABINET H about 2 or SAUCE let simmer and water of vanilla teaspoon long) too none cold of cap raisins of Saltana cap 217 PUDDINGS No. fill basin PUDDING line it with or 2 No. 4 teaspoon until of milk cups Set 3 eggs. pour of prune cup more of about of center of cooking with decorate add tender cornstarch tablespoon minutes. whip 3 eggs. and sweetened ginger. Serve and aO. then SILK For sugar. 32. candied Put the K (a kitchen hour. brickloaf small. 1 egg. % cups PUDDING 4 marmalade layer of sponge the and beaten eggs. lengthwise. cherries. tablespoon a .HOT RAISIN SULTANA )i Simmer "an hour H with " will be ". or with No. cream boil and in soda in a mold and a a mold suet. on which into cut dice. fruits 29. tapioca whites made boiling pulp joioe of half until the of cake. MARMALADE flour. of cooked thoroughly. press slierry. and 3L 1}( cook prunes been is transparent tablespoons Mix Let stewed Beat 1^ convenient is often paper. add % butter. 2 well Butter with or dish a for this in the firm in yolks. 8"^^ c^P 4 hours layer of sliced full. thin full 1 slices of ginger. until peel. into sauce . a!id almond in the add decorations. the in half sponge mold mix. just before elaborate more a jelly in or stir in }i cup Add HARBIALADE breadcrumbs. 1 add let cook hot serve serving foM in boiled custard powdered sugar. a for 4 hours. so on. It will center. ozs. 2 cake pan with pranee stale the of sugar. oxs. a PUDDING lb. cup with of bread with prunes. sponge a little preserved cake. and prunes holder juice has lemon a and cream good and water. Cat Line stones. of fine tapioca. PUDDING of milk. 10 nntil of boiling water cap level a prunes brick -mold quart a add . cup pudding marmal cup cake. etc. add )i teaspoon mix again and many ToMs and i^nrronnd take a place of the witli the the 2 of cups of of the Take water 1 until a a when hard purpose). . against the is filled. a scant Serve double a with boiler. prunes. H Boil GINGER and basin a 4 oca.

pudding same citrons^ Angelica powder. or the having hot Serve Whipped make in a dish pudding level 3 hot plain or y^ the set. one by spoonfuls it then nunutes. juice of 1 orange 2 grated bread Beat 4 and \i crumbs. stir be cups tablespoons sugar of baking a PUDDING lightly with dredge 36. into No thickens. of milk. 12 or and sugar the of sugar. tablespoons and let cook about is egg whites spread minutes. of this when delicately tinted. ten pudding. swell. hour bake in the bananas. pudding. layer of cnke. them of 2 eggs. of )^ pint sauce is also coM let it stand an paniment. into gradually ORANGE of liquid with small very kinds oven. for 1 liour Steam it and over ginger of CX)OK ANGLO-CHINESE and milk over let stand grated rind and No. suet. over as 1 lengthwise the . with into juicy mixture quick a cornstarch cooled until eggs the slice yolks less light. and stale any pint. are dish.' the 2 the should Add 2 enp of 1% Spanish steam origin^ made be can at a . stir over in cake butter fruit. Peel or desserts. eggs a with lemon ^ and . ' sweet and of baking the tablespoons minutes. ORANGE and salt when then the over the Beat teaspoon egg cream. hard or little pour with beat sugar quart one all is used. 1 and the over BOOK ginger around. No. for ^^ lb. add stir cup cook mixture. Break cut the PUDDING room for surely please season any poured syrup Bubstitating for gingefi preserved by DEUaOUS A recipe a 1 cup plenty of hours. (Steamed) one 15 cup of minutes. put pour and together sauce baking teaspoon PUDDING delicious of laver the to cake. dainty of more peaches. meringue dish. add egg in the dish. with all until calces sponge Serve quarter. 34. layer beat 85. preparation dry. leave 4 varied GINGER treacle. until a slightly sweetened.THE 218 a tablespoon moistened. "^ lb. little a of again beat hot one cold then the exceedingly the fruit pint of milk and and cover with % nice. as size or fruit sufficient up such a 2 ginger. sprinkle stir until of one oranges. year. accom- Scald sugar. candied or flour. chopped The this ponr syrup. 20 '' 3 or %. little salt. }i lb. ^ cup ginger well are cherriee. top and water. of PUDDING scalded butter the the pieces preferable. the 15 the until m into cook of Beat oranges. in 2 let into milk. Pour cream. and 1 all Mix with serve QUICK quick a little a pineapple?. to ground of teaspoon milk. is This will which of larger. a be may 33.

.

very When fruit-jam.add apples. tablespoons 3 sufficient add and with lumps which buttered the basin in pint milk. tie it down basin flour previously should pinch then spoon^ a No. an room with Serve it spread . hard dried Bake sauce. with tips of left over sugar. for flve Sufficient IH pint milk. 1 3 ejTgs. the the and cored dough. Have 2 CAKE and ^ cnp level mixture minutes. Mix or butter. rows. into hara or 4 eggf".Make with for the of berries kind any pudding expand. pudding in sweet be and put water. (Boiled) PUDDING BATTER 42. carefully rub quite smooth 1)^ hours. of 3H pan. ozs. any sauce. for 5 Sufficient 6 persons. pie dish (deep) Or be sauce. to is previously few a melted. a little salt. batter boil 1 in remainder pour after has that take table to minutes cloth milk tightly. may . butter. in around of teaspoons of butter. make a little salt hot and eggs and remainder buttered a 2 stirred. apples. dish as a garnish. a Press dough the in all edge Serve % cup shallow dough hot with of milk even the of Beat baking these. pared sprinkle with the of the (the yolks of one down cups With baking-powder. "^ teaspoon dry ingredients. and part. 2 quantity small of put the pudding and with serve sweet milk. substituted). 1 butter. PUDDING tablespoons 4 with the on six persons. to boil and or tie it in it for steam J^ inch out roll it and jaoo. cold mixture the flour. Then or roll it and dough. keeping all well Beat salt. placed add water. and % lor small (Baked) flour. and of basin. is jam of milk put it into into been This may into to well a Move the prevent also may when in hard around be Chot water cooked sauce. ready. bake baked in cups. flour Put all the down the butter the eggs and for about settling in boiled in will Send basin. oz. BATTER 43. leaving apples with powdered or '* two PUDDING flour. add well sauoe No. it pour flour hour. quite tliickly sugar and . wetted with little the boiling the less to cook Serve a it. and then be when very few a any floured a and water) or salt. the " an edge currants about or 26 the 5 in work be may 4 salt and flngers Spread neatly. or APPLE 44. boiling than stir in mixture. a sauce. (scone) biscuit a PUDDING ROLY-POLY 41. BOOK COOK ANGLO-CHINESE THE 820 thick clothi leaving a hour. Sift together egg and stir into into cream. minutes used moisten keep beating it is put for quickly. flour.

H Stir one carrote. Chop snet and sogar. dates. 1 pint milk. bottered a 46. add crombs. fore mix. flour. beaten in after separately) and drmble removing one cup of pieces. figs. ozs. to hoars. teaspoon and 6 syrnp. stoned ^ grated notmeg. wineglass 1 eggSi 3 lb. Mix 1 well boil in flonr. then Mix a gill milk. "l "4 mixture. and powder and mnld little a Mix little salt a 2 snot. pot the 2 mincod oz?. 3 lbs. mgar. % * hoorsL 2H 2 lb. dessertspoons with milk to a 2 ozs. tods imo 8teHD the grated p"4atoe" and 9 faomv io a phased Ikmr paiL raislfis Imi* . bread Mix the small into DATE milk. brown milk TREACLE lb. ^ }i lb. of tartar. sogar. 8 eg^ on. teaspoon Pnt oza cop breadcrombs. lii hoors. and FIG teaspoon of soda. H the mixtare. 6 ozs. J^ lb. snety OZ8. snet. add from dates. }i PUDDING cinnamon. " }i lb. a lb. % a the basin padding greased No. dry ingredient% pieces. )4 1^ ginger. floor. oz"" a cni cloth floorerl dates the Fill together. steam PUDDING bread ozs. broad and for stoam DATE and chopped. lb. 8 lionri. brcadcrnnibs. ^ 1 cnp llotir^ t^ra/npoon each of nutmeg teaspoon potting is cooked* white and minote CARBOTPUDDIHG and cinnamon tapioca (yolk into cot TAPIOCA tablespoon Jieaping 51. sugar. 2 and soet flour. % ground lb. ^ lb. Add PUDDING lb. soet. 1 tcasfioon 2. the chopped milk and eggs DATE 60. until or one egg and 1 cop grated cop iBiains. apples 1 sogar. beaten with cover and a Ixill stoned. 1 well 11"' ^o^t. stiff batter. three doves milk 2 eggs. crnmbs. Steam PUDDING 4a 49. 2 8 floor.HOT PUDDINGS STRUP 45. and 1 mold. them milk. (Vcty graied cop carraatSy ^P ^ cop Go^d) potatoes^ 1 cop butler or suet. with first having sngar. a little notmeg. }i baking figs finely. 1 sngar. flour. and 8weet"D. cream treacle. little carbonate PUDDING in bottered 47. boiler 15 miuotes fire. into Serve with several the hard 1 Cook tapioca. apples^ the to in mold greased a crimit)8. 2 little with dates.

3 or pudding The tlie 2 and top the as iaeaping pat yanilla. 2 "^ liour. 1^ with remove should 2 and oren down. until add the of be Grate for slowly cook skin and sagar if desired. or 55. Mix milk. layers as it should of the onto be of milk. then jelly. Tlio bread with of 1 pint much Turn butter. bread a dry flat and . Press flat dish. fire and the from beaten thickened. raisins the PUDDING RICE little lift tablespoons the in St cook Let of milk. fill the for oven a dish nutmeg the over longer. Grate with flavored milk vanilla or hold in square When the and in with tlie thin 2 for oven its center a place in the add the pudding-dish. arrange yolks seeds the broken or whit'^ the water. bake and custard egg. stirring carefully and meringue add and side the at hoars 2 this is attained and creamyy tablespoon 1 cold yolks . it Only a mixture use as . tin is moderate a as AND cake tablespoon cold. and add }i milk also of use softened a plenty the and sugar. stoned to well-washed tableepooni add then cup return 53. absorb. and cook dish a raisins. boils salt. the to been has RAISINS AND it give to rice. meringue them raisins. oven podding PUDDING the remove tin tablespoons plain slow place in full. the tart meringue. until it ior boiled of place in the water bowl a by which cornstarch cook cups 2 boiled of cups in into over almond 2 soaked mixture the 3 RICE 54. or serves BREAD in Bake serve hot it until beat in with dust 1 saltspoon salt. and turn soft. in the sugar. and cooking milk. and smooth it into Turn BUTTER slices.pour thape of the mold. of egg.222 UCE 52. pints of milk. 1 egg Boak rest and minutes few of more fire into Turn a or cup a only nutmeg. Serve bread 2 ejrps. cup and sweetened teaspoon of hot pan a layer of jam a made to bread only long enough with ^ or then shape crumbs ingredients except place this in or 3^ plump BREAD bread 1 cup white. constantly. hot more milk. Bcald H 1 teaspoon times. alternating over sugar.30 minute?. 1 without and bread. to a The raisins removed. ^g rice with Serve top. In rice. oven few a Beturn eggs. the of the ^ in with brown the the The to the will dish stale of crisp and one to on brown. cover top with with be should nutmeg of hot the milk. until milk or 56. a or 20 minutes Cover the ball of top meringue oven minnto a sauce. teaspoon Ntt. a 15 separating. 20 crusts. 2 cups yolks. for then minutes. set of white iJ^llyand Cut stoned and PUDDING vanilla. in stir and slow 2 No. stirring it scant or with BOOK PUDDQW di"h pudding quart a COOK ANGLO-CHINESE THE layers. 2 sugar. dip in melted to sauce.

given or dish. to if the sauce. different a much as bread or often with vary qaickly are sancee^ pudding same it is well be Baooes DIRECTIONS No. adding Fritters) or 2 egg light. butter. I of vanilla flavoring rice. cold give the as puddings the are with -with almost Tliey call made. and the hot of nutmeg. X ^"P Cream Fruit the a yolks and eaucepau The sauce of butter. 2 cnps can Cake. the whipped with until or When the whites 8 of add Puddings tablespoons foamy.228 SAUCES PUDDING GENERAL 1. creams. or Dilute the boiling water. should be from remove moistened been for five stir serving beat just before in minutes. nutmeg. tiierefore almost togetlier. corn-starch. egg good plain boiled with serve in cups. and at serve SAUCE pint of boiling milk. Podding ftndy like the other to with serveil apple. as Jellies. Stir cold little a is well it two milk. compote . the and sugar. Farina combination. juice the butter. the different served fruit sauces. "ream water 2 sugar. or essence. wine. and add flavor and eggs of t?a"poon into cooked. add and SAUCE PUDDING RICH (For tablespoons and has once. the Stewed prunes or with % cup tablespoon below. but to be sauces also for character makes saucei the C4in or whole possible the of any same. cnp it. cornstarchi whipped molded farina or pudding blanc-manges are Serriog disii . PLAIN 3. with go well the PUDDING cornstarch. teaspoon or (Hot) 1 any zest lemon. powdered }i lemon. sherry. 8 No. it into the clear. . then becomes may be 2 (Cold) added. SAUCE boiling water. slowly the lemon- juice and then Place the add it in wine. and boiling water. any puddings Hot served be can be can sauces. flavorings served rice. whipped or each few it a materials. add it with thick. dilute too egg stir is but a not essential. sauces. 4. the fire. the If a little cold the stir until the whipped starch becomes sauce of white one and water. and of orange hominy PLAIN sugar. cream. dash tablespoons again thoroughly. the hot beat. beat until hot water. which sugar. is cold mixture of heaping a PUDDING yolks. a Ji water. the butter little corn-starch add the with and sugar flavoring. of 1 rum. brandy.^tweetened 2.

(Steamed K water. and Plum 2 of water cups the and wine. BOOK COOK ANGLO-CHINESE THE 224 apricot flavor or essence. SAUCE )i cup or one of hot water. the No. little thickened. or SAUCES jams or add cream. corn-starch. 2 one all together egg in a Banco- SAUCE FRUIT into water then the a saucepan let it boil fire. for sauces puddings. RUM. be the tablespoons 3 sugar may and SYRUP and to in another No. boiled liqueur 11. beat until Put is sugar in a saucepan and dissolved corn-starch is clear . Beat in wine. Canned and is dissolved. it is powdered sugar saucepan sherry. and 1 sugar. BRANDY. butter^ cnp 2 tablespoons Cream well. cup whip the over \i 2 fire. sugar stir in the serving 1 sugar. preserves. cnp and syrup. one the Just sherry. which fruits. wine. fruit. or The juice flavored or of not canned with necessary. add a on without the touching of teaspoon butter flavoring extract. )4 cup strain of and a the one containing hot beginning to thicken. boiled egg sugar. rice. heaping a the of tablespoon the stir until water. add water remove SABAYON When sugar. and vanilla the boiling water. then starch 4 egg yolks. liqueur. 2 add a beat the saucepan to until of the tablespoons com- liquor. Dilute light a fruit juice. Put and is melted sugar 1 tablespoons 4 place the serve. until boiling it hot Serve pan add (Fruit arrowroot or vanilla. teaspoon of sweeten Madeira if or . 7. from remove 10. When water. tablespoons 4 small ready Put and OR or 8. )^ cup teaspoon foamy. brandy. eggs SABAYON 9. and it is cups stir sugar until light a the fire until flavoring. good make blanc-mange. 6. white* 1 egg and Paddings) Baked and powdered cap butter before and eggi 1 SAUCE FOAMY 5. APRICOT jam with thickened and with vanilla makes a a little with good hot arrowroot^ sauce. . maraschino. and the add KIRSCH them beat white whipped of diluted with with slowly fireiand of cup one little cold a the from SAUCE Puddings) boils.

in place of milk the cream. Beat and teaspoon one (fresh 14. with one candied a little let water. CHOCOLATE cup 16. orange lemon and orange cup shredded tablespoon serve in water use take candied of ounces or )4 and 4 and saucepan a it stand Let white cup raisins. sauces. 2 inta a teaspoon remove tablespoons SAUCE with saucepan of from arrowroot fire. Tolks SAUCES PINEAPPLE IS. rice. tablespoon cherries of cut . 15. of shredded one cup moistened Flavor almonds with and of boiling water. Put a of vanilla. thicken raspberries. 1 cup the beat with pudding add ^ r^et the add ready to ^ If it is to used be ^ the in point. to come and water. add one clear. ]mdding sieve. through SAUCE but a of sugar cool.point and sweeten CUSTARD for ice cream. out the let it hot let it again to and lemon peel . Put it boil and minutes cook "klrsch into 5 and small one until of sugar cup . When foamy. the pineapple Serve arrowroot. wire whip vanilla. or SAUCE 1 wine. "^ teaspoon the scalded only slightly thicken. the cover add sugar the come almonds. each cup let it colander puddiugs. and batter or SAUCE BISCHOFF orange an remove of a % of zest coarse^ boiling. saucepan a or of pur^e.corn-starch.FUDDINQ Strawberries. add X from When sugar. Put to sugar cook to it for hot improve hot. or using arrowroot. add then a a the to come to canned) 2 rum stir it teaspoon serve. pour let it eggs. chopped SAUCE of cream 1 to let boil 5 minutes. finely shredded half-hour. hot serve with cold. Chop and if 22" FRUIT peaches 'rnit Uie Mash sweeten OF PUREE 12. Serve puddings. then hyrup melted. them over make to brandy or and remove. Almonds it milk. of 2 eggs. lemon. it light and flavor to with thicken puddings. chocolate unsweetened a of pan hot until water of milk. cabinet * RICHELIEU 17. with return add fire plum milk. -with 1 the seedless cup tablespoons cream. or BOILED and flavoring and with served yolks the to the fine the press excellent make apricots it fritters. ready in water slowly into fire. SAUCES boilingand peel and and a spoon table- let stand boiling-point. then add pieces. cup fine.

tablespoons and No. PLUM FOR whites of size whipped SAUCE LIQUID of the nutmeg. and Dispose it PLUM FOR with nuts. wine. one eggs this then time. one rich 22. beaten 2 3 cups sugar. an gradually cream. \'"i7 SAUCE egg-whites. on and beaten.228 THE ANGLO-OHINESE LEMON. water. 2 crMim. cherries. tableapooii flour" boiling the of sugar tablespoona cook the to between little little lemon-juice jelly currant candied peel. HARD sugar. minnieB. cut Flavor. are sugar No. 8 water. all the is nooderate. and sauce beating }^ an 1 cup powdered cream well. Add if wanted of yolk very Beat when very 1 Boil level cup and 2 caps teaspoons or six of add butter to in the grate a sugar then add pistachio drop be varied of ice to harden on ar^ of an a by egg little a of or 1 cup ^ of cut tablespoon boilini^ brandy.hall hour. minutes. five beaten of cup one vanilla. a ot as ball^ or the beating add whites iwater MERINGUE 19. it stand Let until sugar brandy. little of arrowroot. PUDDING of water a 6 little cold candied oi. 3 two over mixed cup in 1 PUDDING one nutmeg and egg. or a shredded and souffles for sauce it ball a whipped' it from good a many and where orange-peel grated also a as roll into minute Remove away water the onto fire for Take it will water meringue. the the heat fire and sweetness. 18. blanched butter little a No. dry. 21. in qnnrters. GOQK or light puddings.' to little a slowly the over used. butter. it serve hot it Italian is called to dropped beat idud light. and egg HARD 23.. Two 1 tablespoons-. HARD SAUCE cup of butter is let excessive eggs. SAUCE SAUCE light beat flat dish hi cnp they success white whipped the The It may time. together Beat white very this depends before willi being its yolk of and butter flavor upon it the with the after light. beat in eggs. 3 or when that so This 2 there fingers. Whip creamed sugar separately^ juice and boiling over BOOK SAUCR I cufK 2 efi^gs beaten Stir wttter. or long a adding or egg. at a syrup once. kirsch or be can of l^jnoni }$ cap I stiff froth. a 1 serving. very add into take the This 20. are Turn together unfrl . and ia stir In 3 let simmftr halve% axul .

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and water it it place on the use the becomes it that minutes. will dry If there stand the keep to Use not a paste. and the work to current a be crispness same it roll to baked. folding folds the and times. be and be part times crumbs. The a Sprinkle the from bowl a water. and ice-water. the amount more paste bonrd a slab. no A a it have to Puff making in sacceBS well is It oven. on it paste if have will than the window or cold during the kitchen in whole of time but this The in the it. a it. in others. necessary a just just baked. cold avoided. folded of the Roll become in for used paste. at would marble or Moke of than you and napkin. the cold the shape against folded lightly Fold paste through at all from away it over. colder room by day is serving. escape into paste can the Turn you making into th^ee a . in have is to should is it placed the Paste slab day before and open an damp two or marble a warm. Ji it a little 2nd. keeping in the ends.XV Chapteb AND PIES DIRECTIONS GENERAL The hot positively ice for after place before is essential. the thoroughly 3rd. cold butter sides and then the is completely This the and paste with strip. rendy }^ pound butter. PUFP. at as all in until to water given. 3^ of pound salt. in exact absorbs on the Work it may cold. and it from to a a first butter the Sift little the until ice ice- smooth free to the on of becomes of cup cup Put 1st. of for oven in on. baked. hand the and napkin a square as place it well a flour. moisture. and fold cannot evenly rolling-pin as Roll guarded absolutely is flour. over and square. square long. is preparing ia moments mixing it and paste days few a when when for paste several for as air. the it flour. be must with lightly slab the the down. le dough for a reserve enough. Gather 15 and center. keep of secret PASTE PUFF if floar pastry convenient. prevented side narrow then it together salt dusting place into teaspo"m it with work in it flat a knead and cake. when flour smooth certain BO to 2 or water. flour in poor make in the butter rolled. until % to 1 or as roll and it possible. Pat place if of flexible. a it rolled even the center.PASTE 1. properly. cannot bread ice slab. keeping and incased. and smooth. flour work piece. ^ of cups use.

Gut in the through and oven case. place again the crust shut paste other two you. very minutes. the the they basin a in given side circles. After be to direction. which should ice. of this as much cut When paste. The for tart so After in the that so The paste. roll the half-way may for the place and once. as they If the remove tor with puff"paste tHe' under any into the preserves. uncooked first not. TARTLETS same as are baked apple pur^e p"t^ shells. rolling the paste. tart paste pineapple^ . from }i inch the evenly. it has had for twenty together put for crust top a or ing fold- turn on ice to rolling is each When the the not as air. cut cutter cut not rolling. slip on bands. Roll put a. Use fill the center with lor covered with apricot Jam. The turns 2^ require uncooked any 6 cutter Place not at door It must hot. in as This TUFF AIST) mlnoe pies. wrap placed well put two there the be must roll the lightness. as as if it shows tm*n. and important as therefore brown. five of with lift off the the inner interior. it sticks.make the different a If it does turns let it remain by lightly pounding the press paste and even. to from away to folded six tums^ between keep the edges even. Do draughts or plain the on the as bottom. the temperature. the so bottom vol-an-vent if it sticks the the oven FAnt the over touch not must for cut. a when icy-cold be which fiuted a the open 2. it its greatest after eadi place a then tnrn". putting good a twenty always and had turns. lightness forms. a. The be before it oven rise lay baking must a paper scorch recipe with begins to the shelf on the for in the few a to six p"t^ puff-paste with circles into the shells half From Moisten Brush rings. has or circles the diameter. paste place ^ small the not glaze them. one repeated until it has give to otherwise cracked care and receive it in be must containing Great to "giving it This it should PASTE and napkin. It is essential the ice*water puff-paste is hot. inches on preferred. and six cut it into thirty minutes the as bottom The the on paste should ice at once. one inch and the bake on pick out after covers and egg center baked in the them the thick. and of top with edges. air-bubbles easier made used pan. however. a is called before. baked rise on pieces for it should hour. oven.and trimmii^. and be in rolling the paste to roll mnst layem will break the be BO which lightly and give as edges gently with roll in to as not.) minntes. and which 18 fold many pans signs of softening. hot in for 20 oven tin. separate from the small the cases center are circle. amount J^ inch to one whole egg. or with the paste rings After crust. have lower to oven about makes heat greatest if it scorches paste. rolling-pinto it in the each l^e thirty minutes. the the slab. desired before rolled.FIBS layers of paste. in center them paste. even 9trip again. then when time. very paste of the the open The SHELLS had Bake do one hole a edges filled.matter at it minutes. diameter. from cut It cutter a and ice for circles small Use to the on it will with (This is thickness.

them weak very tablespoon of one the liquid. will When to white a brush . 1 much hard roll. pie quite apples flour the opening. stuck be to dust enough egg yolk alone The not polished are the beat quill-feather. a the is to you and sugar Brush of eggf palatable cup of cup 8th.a brown froth. and materials. to much 2nd. raisins are the over delidous of in. pour in applet water. it alone will and give it color.'* and pies with thus be unbeaten much more digestible. the by dry that so tablespoon one in water is little very them. having it will it be wet. instead seeded or makes great a then crust. 3rd. will have must one oven. white and the added. the apples never they impart be than for each pies with idea time Seedless 7th. or use H . and through of made tiny funnel a fruit the over it absorbs on. pie light and of powder. The before the half will you apnnkle H are a of white a butter H good shortening tough.then to }i sprinkle is put cover put make the and how risk on. is uaed^ crust if too should be Next not out run eago^ the over 6th. quart floor. 1 teaflpoon salt. using This sugar. pies. surface other Firsf 1st. in judiciously them moisture baked. put make it any 5. and bits of butter instead tea of the top on of plain slight grating of nutmeg. or crust the in pastry. crust rather spoonful it is it also time Before 4th.and or lay the and water. and it will lower not crust get so of rhubarb wet and and '^ berry soggy. then addition the on the to the lower over . baking pie. mixture. water.Take break egg and not enough an it" but with the water. fruit baking writing paper 5th. flaky when of it PIES AMERICAN PIE the to baking it before on it with to be used may Brush together. or before crust. over the pastry. cottolene. good next coating of brown and top of the rich. PASTRY 1 cup FOR cold PIES water. put juice cooks up cover does it. and of make layers of pastry two with one give PASTRY tablespoon one the but GLAZE TO 4. BOOK COOK ANQLO-CHINESE THE SaO ^Ard or 1 cup PLAIN butter. pour then upper cocoanut cocoanut thin a crust. flavor. a other way. the of sugar matter no really difficult make you . pie making. brush browns. and manipulate Pat successful be a lightly KNOWING WORTH KINKLETS all. and and teaspoon a apple pie. add to the pie Another manioca.

and inch % paste fit it into in a lay bottom around the top of the slits in the edge. crust. qnantity Thie The -good pastry. PASTRY flour. a three used. flour. cup ONE FOR cups eggs. and days " Add times.I tablespoon sugar.letting it shrink on place. this gives three several 6. the the little over hands the the roll it again. cup FOR TARTS OR batter. little larger a it. it or mixed. baking the knife. alone butter Sift that is. it covered.and the in it press with crust Pnt heavy. sprinkle Divide PLAIN salt Mix tablespoon with lard. the in the fill the to ONE chop Put out. richness it is rolled Pastes than and the out and should napkin. one cold. cup saltspoon salt. ^ cup one very with cold in two the with FOR saltspoon salt. fold icebox for salt hour butter the tin. reserving roll it again be so will flour richer an all it will. in the Moisten lightly together. after paste is wanted rolled. yolks . the lard 1 PIE mixed. 8.AND PIES PUFF PASTE 231 . the flavor Cottolene is makes where better the upon soak not several a Roll the sides it fold it together to of amount cool a it make it. PIE heaping flour. pos- rolled be thick. the little as filling. 1 saltspoon powder 7. Ji water. 2 of 2 and quite stifl*with jelly roll. for enough i^ves top crust and press let the steam escape in cooking. a roll and the and paste In it twice If the it in the put pastry used little as should when paste making place. and butter the for a board. little flour a crust. and parts PASTRY flour Boll water. . 1 heaping Mix T. shurteniug With shortening is used.-ith the Roll lard and butter paste like up Mix little in a One water on pieces and flour. PASTRY at time. plate. a the once. water flour. the so as it so the with cover Trim edge. keeping dry Lift it from will adhere out Together. to flour. but thing everyas sible. Place just enough ice to roll. the the the before will put for into cold. ice until baking powder. a flour. moisten white strip of pastry top of to crust so egg. place the paste of top in and the onto Fold strip of paste. }i teaspoon OPEN PIES salt. several keep not Pie a Cut possible. then into cut and roll Fold butter and over lard on roll out. be may The it in lightly with mix and the knife. depends pastry usin^r. form and with of pastry. Dust stick. filling will knife. and layers around Cut board. the handling it will To another of foar but together.put bits of top pan narrow Brush sheet them pies. and the the turn light.

saucepan a dissolved put in the apples the into it around close fruit it for paste filling. With cinnamon. paste water times. dried with tart Brush done peaches Place paste which a Berry) fold it under. place tarts. sugar yolkp. other rice. tart HoII together. a add not oven cook fork. tlien enough beaten the stiff. and edge. fruits pies. lemon-juice or the cook the in halves. where canned a If crast. then being the in the until and nutmeg.Sift Mix above. thick. bottom or the on and paper. cornmeal. cup and in of water until cook clear. with the to places edge This used. then little stewed the Place in each it boils in the m on when and Cut high iwisted a and them cut let it shrink beans. one until lie the until arrowroot nse on fruit little a will not pits carefully. Brush a paste material moderate little pressure as the thin it make it h\ This Apple. or a pie-dish. up. fruit clear . paste or Bake egg. TART 9. an an to wrap hour.if juice and eighths. straiirht. the fruit brushed place apples it pour in a of meringue ples. are a strips of paste. and across or it bake dry under a only long enough the it around cherries or sprinkle with be Lay .and the side apple For up. then ice-box the in the Cat pies. Tart rings them baking-sheet. plums in fruit. One can of fruit will make pie-tins. be Uie Sweeten pour show tender. sweetened stew them in tender. represent the to fire.as over there each to water. before pies.and will insure almond blanched a fruit canned When the of its form. lay them in one add the used.or peel and side center giving peas. quarters even in the circles a of teaspoon crust berries the it crosses. pit juioe no of juioe let it cook cook to It let cool. lay it inch an larger than inch Prick over Put nse of % paste all it will. fruit and piece of the a paper. a oven. like lattice-work. in bottom the fill the When the over directed as gives enough possible in fitting it as dish. or added. not the in very and small it two it in put three or for the any dry a the apricots evenly the of If thickened be with even rows or stewed to each and the with together. (Apricot. Lay them overlapping which the cat water. two Place . sugar. before not The on is cnp and it. are it. deep a several the remove white with juice of the cup clear with on rice. and convenient. openings. When cold place drop the over strips of paste with a were berries. with egg. tart the of egg. bntter PIES Plum. need half arrowroot then and top the of . oven. as the sides lining them with are pastry. remove whole To tart arrowroot. teaspoon cloth. roll close IJi four flour^ salty and BOOK COOK ANGLO-CHINESE THE 232 make better or to very use good than tin. and to is cover tin. fruit should the fruit. but pour the little cold a in the is used.and placed in the tart. to are water. apmay laid are long enough fresh on berry the on cmst?.

is cold. covering same the When crnst.FI"S . ap- Apple pies burn. before the until pulp and powdered remove care well them SQUASH using of and mix seasoned steam own bake are pumpkin when pieces. 1 cup Pack keep under soft it does 2 one 50 to in chopped tablespoon 1 pies should paste for the 40 cleaned cinnamon. cups not 12. lift o"f carefully the it with OR beaten and but way. with by rolling times. same beef orange sherry. it folding cooking. 1 beef J^ pound and juice of cup molasses. the remove tablespoon the and part not of cups after given one. 1 fine. and it into the 2"^ To pounds IH 1 stoned brandy. milk.although cover Press one of mixture seeds. 3 sugar. is of the part in with when which crust and pie ft thick inch FUFF . dry stand ingredients several days and before time.rising enough done. as the it cutting the by sifting a it from the very oven. teaspoon pies 2 Pour made are are often and half they it molasses. not citron 1 3 thin into each teaspoon 2 and cups fine. sugar. tender. made the minutes half peel shredded. repeating Replace seasoned PIE little water paste. two pie apples. nsingyand that last and with sugar. a of it with PUMPKIN into it almost reduce each nnder little butter. of good puff paste for the upper edge having lH add then together. cinnamon. Bogar and should meat top cider. to Add sugar. a better pumpkin Cut through the the make to to the operation and crust. and the the out pie is baked. cups knife 1)^ hours. then ginger. butter. fine. flavor. meat liquids. 3 quarts and suet in an pointed Bake slightly. all the It should jar. 2 few a being baked. zest earthen an be or apples chopped currants. inches thick. three or least at cover is done This bits of butter. egg paste little tart filling The with crust top and cru"t and very powdered . ol the crust open Rame quart than its it is still dust dryness. the the The will of minoe trace with a over it for a few the ple?.1 the hot. and one. Add little richer a paste APPLE of egt?. 2 cups grated. very cut 2 oranges boiled of lemons. an in the Cut Brush a together.allspice and eggs the boiled candied cup nntmegs with pies. slices. name 3 while salt. and in this Cover a than again.Fill an top out n AND 10. salt. cup Mix then top PIES add MINCEMEAT raisins. while steam small slowly in it colander. lemon grated indefinite be No. 1 slowly chopped suet cloves. of lean pounds tongue. PLAIN it rolling slits the add let to and nutmeg. the top a and cook way eggs. simple some Glaze before three the layers Paint design top removing on directed. yolk beaten A 9SS^ PASTS apples sliced ttiin. Squash minutes. are 11.

1 cup result together flour 17. (bake PIE tablespoon 1 Instead fitting lid. put in large jar with Will keep for months. vanilla little cold yery have vanilla. a spread size never of walnut. small stir 2 thick. stiff a froth light brown. yolks slowly. 1 ^ 3 eggs. in brandy cinnamon. a add to teaspoon cherry and them a of the discernible of salt. teaspoon and boiler. currants. raiainsy K together. boiled cups melted butter. A two to a beaten ready crust to get No. cup salt. grated chocolate water. The crusts of the sugar is the scarcely Chop flour one pieces. sweet (a pinch eggs. little salt. peel. a and 2 Ibo. aud a under together into tablespoon crjjst of This . and resembles 1 cup baked. added a and the tablespoon Cook mixture with cover in Bake rhubarb. }i of the all Stir tablespoons 2 No. close SQUASH squash. butter the and size of peeled nut. slightly whites of cranberries cup until is is made pie 18. dry. wal- a lemon. a of cup heaping tablespoons white sugar the flavor with with starch the in cook pinch a filling with little sugar. RHUBARB of sugar. have double a ginger. Put sugar. 1 teacup well Two No. Orated rind pulp only)^ 3 sugar. of flour. be may tablespoons 3 yolks Have the the over lasL anything). 14. nutmeg Three boiling water. 2 sugar. Bake butter careful PIE CRANBERRY and Be eggs place in from 1 rolled stir in chilled following mixture of vanilla. and candied ozs. pie. previously been chocolate sugar. 1 PIE with moistened chopped. nice bolter milk. jnioe of 3 large lemons. hurts Mix eggB. 1 lb. milk When baked. set 2 caps 1 of nice a three molasses.234 MINCEMEAT 13. CHOCOLATE add the flour. PIE }4 sugar. cornstarch. rhubarb delicious two 1 egg. salt cup of yolk of to and not to into pour beaten oven rather this cracker from get pie too crust stiff to which has brown. then much tablespoon 1 well eggs of pint a on pour beaten grated chocolate. moist marmelade. into cup CHOCOLATE 15. ginger. 16. : 1 odd chopped cup and recipe. stoned BOOK COOK ANGLO-CHINESE THE with of seeded cup )4 an cup of upper raisins water. tablespoons 3 pastry oven PIE used. 2 1 llx suet lb. 1 tablespoun milk. large apples 3 tablespoons 2 brandy. whites in pie.

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when to a sauce 1 small and cool. adding it to it to return egg. lastly the thick 2 No. double until White first then crust or When yolks of 3 eggs. l^i rounding sifted cup BOOK CREAM GERMAN 26. of layer the of them place between whipped yolks and sugar the Bake cakes eggs.2 heaping stir to and in diameter very add Let sugar add covered for aa rounding 1 tablespoons sugar. if cream with it large apples. Meringne. eggs. and layers. and 2 for crust baking-powder and in lightly the few cocoanut. turn FILLING FOR CREAM flour. nutmeg into cream. 3 or a the without longer. 1 double in by adding richer sugar. baking-powder. sugar.'l teaspoon beat vanilla. CREAM a 3 whites little vanilla. ^apples down to sauce beaten milk. add stir with until whipped desired. the this cake mixture just before and as 1 sugar. yolks of the eggs all well together and Stew and bake the add ou . butter rounding 3 3 26. cup 1 teaspoon vanilla. Scald the the moistened flour Let thickened. 2 PIE eggs. 1 flour serving. tablespoon boiler milk caps PIE flour^ }i saltspoon butter^ cup Filling. and icing.then a rich crust in nearly done put 1 cup of yolk and egg eggs 'removing a to the cream. little pulverized 3 ^ eggs. then APPLE FRENCH 28. Bake tbe Cat 1 egg. Serve the and fire. sugar.236 ANGLO-CHDraSE THE One table8i)oon ^ sugar. CrmL COOK follows: 2}i cups milky 2 milk. baking thick. in. teaspoon meringue PIE beaten oven. a crost. when top piece filling made cream a cold. when minutes deep. and the the cake. teaspoon two a 1 drops lightly. cream and taste now made 7 inches tin 27. brown stiff. 3 tablespoons of add filling. beat the vanilla. hot add tablespoons at Beat time a ^ sngar. powder. Sax little a before cool the it onto add add sugar. minutes. No. Cook in stand boiled 2 or vanilla^ inches boiler. Bake flour. from the It may be thick Sift 1 cup flour together. and the Have cream. cup the the sugar. the with pie vanilla. ^ tablespoons 1 egg. of the meringue a 1^ spoonful a PIE CREAM whites of 2 egg?. cup whites whipped between use or 1 beat together. the flour.

PIES When crust one in slow very a the add pnlTerixed tablespoons 4 done AND PUFF whites and SCOTCH teaspoons spread nicely. beat of well eggs of walnut. 29. pinching crust. One No. CUSTARD 81. sweet Serve paste remove into once the cover of tablespoons nutmeg as puff nice pint Bake sweeten. Stir 1)4 make to cream" the prepare cover butter. Line whipped eggs in top 237 oven. pie melted enough apples. apples are 1}( powder. in and frosting. pie. crust. Pare* the of the to sugar PASTE a been of whites hot Let oven. Line the that nntil plate a custard well with may sprinkled. 1 3 eggs and ^ of fire. depth the 4 moderate in Bake good a be PIE cup Save bake spread 2 cocoanut. down. rolled crackers Beat baked. with top No. with 2 Grate of nutmeg sugar the round the over and add 1 top so bottom pint milk. oven" COCOANUT 32. beaten in has it until following the quickly which cream and separately. after fine. crust with plate boiler milk hot the to stiff a ornamental any nearly to the turn as pie a double a to PIE moisten salt. the yolks the same nutmeg. deep a tablespoons 2 with CUSTARD 1 3 at pour and cool heat with cups apple any fill flour. and tender. the % cup brim extra an plate. whipped a sweetened from pie add Beat andi milk brown with sugar the rich a and plate. and sweetened flavored.. and apples batter: baking butter enough elioe following the with nutmeg In over turn out. 90. Baka a grated in the of amount add filling. cuv" 1 cup putting for milk. before sweeten brown. generous PIE crust. for salt of amount and eggs with froth brown and way and milk. 1 sugar. beat 2 and 4 butter whites set eggs^ and butter sugar thoroughly in oven until size well and light . 2 whites with over PIE for one pie frosting.

When and molasses is used. the makes them has flour is oven too hot. wooden a the as better roll wanted is into one lard. have difficult most been part of cake-making a failure. it paper. whites are added do not stir. and soda alone used for raising the cake. with for ready it. add layers. the of success the of heat the and the cake If a it is the sift with it the flour. RULES everything Have Have the weights Have the fire Do mix not in For this on cake. line in in it to separately. spoon. but a little higher turn or fold them of in enr Pans. In how so as not filling the break to pans let the the air-cells.XVI Chapter CAKE The is Baklnff the right. is the the carefully how matter no Unless baking. cream of tartar) must . eggs butter to it is used. go blackens. be will cake DIRECTIONS GENERAL 1. cake If the If it cake cracks rises in a as open crucklnff Uneven for baking. . measures below^. the with pans add and flour. mostly Fruit and it will so right jnst oven Plr" before ready in cone the it rises. fruit poured SuTary and is the cream bowl cakes the Add salt wanted. hence When Adding lightly. the through measuring or tins fruit If the last until before yolks some When of an the Grense Causa cake earthen the Beat crust the mix to exact. baking-powder Mix being the flour the Sift If Salt (see beginning depends. of teaspoon quarter is crust sugary in. been flour beating it makes Beatluff tough white the the rule add to whipped it last. to all cakes. much too center. oven it may mixed. mixture be the on sides than filled in Stida the middle. risins: Beating and eggs butter light. tartar with of is entirely oven of whites used. the thing. the sprinkle with top before sugar is baked. baking-powder (also baking powder be omitted. last is mixture the while it tins. used.

.MarslinialloK Cake.

-"bilC 4P " I " " " NEW YORK LIBRARY " " .i THE .

brush them flour. or oil. with GREASE brash a small for cloth or paper flour the down places the away Inside TO with and pan. showing one which oven formed. the All This spread them sprinkle then turn flour superfluous will give TO BAKE clean a the evenly cakes. increased. HOW The then for required evenly. and to the tim so strike the fall. the Warm flat tins it the over in several and neatly PAPER WITH lay up. being to teaspoonfnl one EGGS BEAT of salt. then lightly with with flour.dry froth. be to cut and paper. HOW the Turn for circle mark. over. Pat beat them the eqaivftient* bat in WhitM the whip yery a earthen an If color. fold Grease the tin Cut it aroand the the the and paper. lemon a whole the stir until flat take yolks until the particle of a held daisy beater a spoon and time. rising above side bottom bottom. Tim* A . teaspoonfal half one eqaivalent is the baking-powder of teaspoonfal Yolks light and becomes creamy. to so as not to bake. leaving surface Ptonrlnr bottom tins of the cake. a fresh are eggs carefal dish. cover them. Sometimes than cake not shut on before the when baking rise. table. the a been it rises crust When that first. and whites the TO of of soda. according jar the to Cake cake. paper pan. it is oven turned sure Rising the should the be can should half one side. whites few Add with with sagar motion add silver or this it at with not It will and cold. screen and so hot only moderately be through. in be must the before be has crust a oven air-cells it case with for the fixed are the on It in cone the should greatest is almost first five cake heat rise center it ia edges before the or a Moving care. over the will them Jar tinS.S39. a formed on done door in the will the crust. OAEE Otie "f of tartar cream with mixed HOW Place yolk gets In. that stiff. rise can that smooth interposed. be time should oven heated get CAKE to it cause and then takes from ^ it to very an hour gently. and wooden a flat a pinch a if the ia used on npward an minates bowl. and be because the oven has time had hotter on to is too side one or jarring to falL open fifteen the Do and minutes hot.so at forming has dake light a top. HOW For TINS LINE TO and dry. and the but it the open in it rises other. the flt it with the a them will used rub completely the against lightly coated circalar doubles that paper the grease the to leaving pan. of Inch an paper edge. its kind and thickness. minute?. PANS lard cottolene.

and whites teaspoons of CAKE No. smooth. are whipped last CAKE little butter add Next sugar. the milk If fruit lightly. Let oven. 1 cup cold of 1 lemon. CAKE the alternately. dry. or the carefully. pound For minutes. noise. until all the the is too a the whites tiling. MIXING add the buttercakes. H beat in 1}^ cup floar" sifted sifted baking SPONGE grated rind yolks . air mixture when may with yolks melt is used batter it into Turn beaten the the Stirring Add smooth. too of the the at is oven brown^ the at If it stand handle Always for Be when done It is one. and this of half entirely down. cake flavoring. yellow the out come white makes clean out for than cake and pan. the yolks and the exercised be sponge a the and entirely by beating and renders a into whites in beat lemon lightness depends delicate. with cakes. the pan insure to a the (If only sugar. powder.S40 hotter it is needed oven ehrinka straw from into run before piece th" for ovta yellow cool. 6 eggs. if dark it should end dark be for the Beat yolks till thick flavoring (grated rind then the beat halt' of in flour. the color. sugar the upon BUTTER WITH to tlie of whites. comes following of thin a it from then The Tests it removing it will and for the BOOK COOK ANGLO-CHINBSE THE and add it moderate a oven. stir half butter the flour and it at put and beat creamed give it flne to sugar.gradually and of cake sponge the SPONGE dry. 2 level No. cake be is paper CAKE or orange an other and that The will in light yellow. 2 teaspoons baking . if used. brown. In beaten into in such a avoided. long beating of the light and much Add eggs. thick a singing no and easily. of 2 cups 1 of again powder. of the a eggs the few mix it. and the broken fold sugar. five of the few a when or sure the is oven end right hot. flour into once and yolks and fold then grain. add it to to is alternately. fold }i the whites flour^ the manner a till whites the tin. yolks than of handle folding. SPONGE QUICK 2. teaspoon salt. The MADE it is until Beat in.) in butter yolks of the the air cells be number greater It there creamy. 3 cups juice and separating sugar. 2 water. test paper.with of salt and 3. 4 cups flour. sponge-cake. flufly mass. then the minutes and pans. juice. to and be must ready for necessary eggs remedied be the the butter. Pat five minutes gingerbreads For is done in minutes cake if broom a cake recommended. light-colored. by using Rub light be rolled thin a rich a it is too it should and and lemou) the must care of the is mixed of the proper MIXING until half great none light cake a extent some e^^s.. Beat sugar with and 3 eggs }i cup }i teaspoon without of milk. used. other to sugar.

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beat in should the of little a for tube surface Cake Angel Sift of % together. of sngar. add in Bake and of flour.242 THE level Bake extract. yellow for used cream whites teaspoon II. delicate whites the add flour. of sifted 1 spoon Boil citron of 3 eggs. cake and over teaspoons milk to Lastly. a thick very flour (large castard* and small thickly pieces. cat into into Spread l}i pints of milk. in 2 cnps }i cup add 3 or the the layers. FROSTING CHOCOLATE Boil in tube BOOK the of rest with pan a used be may in COOK and sugar the end a of a of cup spins spoon and grated chocolate without water^ a of vanilla teaspoon a stirringy 2 inches thread in extract thick. add fiotm almonds pound and of )i cop . CAKE POLONAISE any oven cake. Bake minutes. dponge beat gradually cups The an CAKE 6 eggs 3 in cakes. and must until fold should cake to beat and sugar vanilla. and between the 3 heaping iron to this spoons of sugar (large iron spoon). " ANGEL 9. baking butter two beat whites Boiled frosting and % to be The cake the be to a about than be placed and of with of almond between the by flour dry. and of ounces of smooth and 4 until from and whites egg center H layers in or frosting is the teaspoon or sbeeU a best. egg teaspoon cut the the of butter cup each and DELICATE 10. be baked of cream Add the unbuttered required FOOD recipe for white baked in layer tins. Beat then stronger of 1 tartar in CAKE cup and of gradually. and heat whites. a 1 are tartar cream with outer used pans the sugar pan. The materials flour. FILUNG Yolks spoons). yi teaspoon until foamy. center. frosting Any powder. other for vanilla. good When The color. beaten not three or powder. baking teaspoons almond ANGLO-CHINESE the bat chocolate 2 cups until the add beat granulated dropped syrup length. ol cold blanched layers of cake. when 1 lb. WHITE times. alternately. sherry. sugar. extract. the 50 a of sifted 3 cups CHARLOTTE made of be in sifted the Beat dry. straw of sifted layers and 2 level 2 the top.

evenly. 3 FILLING raisins. powder. of yolks dilute cornstarch. untU fire FILLING the together when give three filling. frosting.CAKE LATER 12. on CREAM Beat Ko" lajer tins. top and then. a WHITE and 3 Then (The }i cup No. with . 4 and oimoes add with it to of sugar 4 with mixed Note. }i milk. gives dilute delicious figs. all the to Lastly. beating hard whipped the over 2 stir until and a ORANGE Beat stir chocolate^ melt If No. each for soft a (half the 1 the other. the layers together and with by using K stewed add beat cream. 8 add layer before each on sugar. 3 beaten sides level dry. S43 in sifted whites of cover the English walnnta I again 3 with eggs. Put the Decorate made the a 1 a cup the chopped cup slowly together lemon teaspoon No. or Cover knife. thinly tablespoons perfectly soft black and orange cofiee If cool. milk tablespoons much whites. Beat or flavor. using three fillingand COFFEE^EIC VANILLA. the chocolate. CHOCOLATE.) better FILLING place between to 3 thickened. stream and grated rind and the cup sugar. in juice and boiling cakes 4 Boil until it is of cups in cold with sugar fine very a the Add without LATER 1J4 sugar time. FRUIT A ^i FILLING well-beaten (Tart jelly of " edges with custard. CAKE Best) gradually cupe sifted beat in halves of beat fiour. can and meats. of the CHOCOLATE 3Ielt 5 cups coffee yi black use 2 add remove.1 3i 4 of cup the whites J^ cup of water until onto the juice of one stiffened enough walnut of 2 eggs to it threads. "Itemately. spread any layer cake any until water tablespoons with fillingfor layer cakes chopped cup sharp a confectioner's of cup flavoring and egg. four chopped and let and heaping 1 sugar. ounces spread baked 1 eggs. }i teaspoons Bake chocolate milk cup baking in two of batter to the Pour layers. flavoring is required. Genoese Bake in round of them with layers) two CAKES: and sagar cake sponge the the flavored pile one with top well tablespoon thickened. a filling is put in. continue 13. the as same Trim royal will recipe cake. boiling milk. the icing made No. be stiff froth. kind. sugar is running.

fold in the slowly about for salad "^ cup milk. top off caps lajera. pans. of fine a Then eggs. 15.THE M4 ANGLOCHI5ZSE 14. Press melt LATER of tartar. MABSHMALLOW until and 5 egg?. which the in fine a Fahr. of milk teaspoon to Sift of BOOK MABSHMALLOW botter mgar. with pieces. extract. then beating mallowp. cup coo! pieces with four sugar. to CAKE sugar and of cream cream bake yolks and Mix well. cap teaspoon % beaten and of water cap marshmallow each NUT ^ long. sifted NUT % or orer When in \y% cups English of rows stream icing. % cups add to the cut meats Pour Mocha NUT into a into mixture. and and inches 4 eggs. with butter. teaspoons cap.^ spread. of half of marshmallow Use first whites rind in floar pastry to the Add grated the or ioches). cup Use the and Spread top of of one whole the it forma with to cold when to on of square a enough the melted of unshelled pound a thread a constantly^ on from nntfl. \\i teaspoons alternately. ICING sn^iar 3 marehmallows exoeediogly light 1 sligbtlj 3 lemon. granulated thread a about whites of The of marsh Cream milk. and then with whites walnuts Put nmaining meats should FROSTING this pour 16. fold minutes. and alteraatelj. small loaf cake Frosting. Lastly. Flavor of batter. add cup flour. beat grsdojUj cream. and bake V^ Boil 1 with a beaten yolks chocolate. Sprinkle until water.^ 240^^ CAKE cups of twenty and sugar cup teaspoon powder. to extract. and % atx"ut Pour spoon. cream Isyer-cake white dry. of add 2 the in chopped of vanilla Cream % \% thoroughly % cup of 4 Cover and walnut eggs. then pan the of soda layers together with beating until beat teaspoon creamed be cup \^ teaspoon into the mixture LOAF % % of 5 eggs. 12 3K water. in two the % shoald of vanilla teaspoon layer?.^ miztnre. 2 taste. % Beftt granalaUd fina roaadiog with % and of layers (8 bjr the of cope Add the icing Boil it of 2 caps spins the well-beaten add \^ poand scissors. a on 1. Bate to in poor constantly not flaffy. stifflybeaten 30 to 40 dressing^' - sift baking tartar. aod Tanilla m CAKE together beking each. powder. stream. a of cop COOK Add whites minutee^ . flour. halves CHOCOLATE tried in tween fillingbe- as meanwhil" cut gradually Add lengthwise make to sugar. in the nut-meats.

and Bake cups and baking-powder mixed in a % cup the then sugar. lastly. and. then Beat milk. required). % cup the milk and Then add the of eggs well powder. beaten . alternately. and FROSTING add butter. We satisfactory. sifting the raisins 1% butter. and following in the beat in one and. beat flour hot tablespoons more more gradually of Add 1% cups level 2 nut sugar. and milk Beat loaf % of of sifted about 3 butter to of a cream yolks of minutes. of (or square) ounce and milk ^ powder^ % Add one cup and 2 the sugar little a add sifted mixture coffee in and the to of 1 cup If mixture. mace. nuts AND beaten.CAKE MOCHA ^ Cream creaming coffee mix well. baking whites butter of cup cocoa melted WHITE 17. About baking teaspoons yolks and egg flour the 2 cups flour. cup 245 % the potato^ H one of sweet cup baking teaspoons of cloves. ^^ with 4 ^/^cup whites level teaspoons of sultana of 3 eggs. Beat powdered is reached. is cake cup cup of raisins. to gradually.the light into of 2 eggs. sugar with dry. sold cakes unbeaten teaspoon with CAKE SULTANA 20. to three of powder. of CAKE yolks of 2 the together. cup walnuts. of 1 The by bakers. enough not thin the desired spread nicely yi sift together. cup of the two beat then yolks. beat with CAKE ^ 2 chopped cup powder floured. agaiu and cinnamon raisins. CHOCOLATE of butter "^ beat cake. beaten cup 2 add If too cream a the 18. . RAISIN 3 eggs. of two with alternately. beaten NUT 19. cup and baking sugar. teaspoon wbites pieces. add cups milk. flour. cut hot over ^ of cup until eggs and butter Add flour. until sugar. and meats the J^ sifted in hot^ mashed then with 1% and mace thick and of sugar cup water. three gently in the whites fold well. 1 butter flour. very of of rarely duplicate can granulated 1% dredged dry. consistency confectioner's cups thoroughly when to 1% tablespoon 1 infusion. sugar. Beat the on times^ Add ^ eggs. dry. gradually 3 eggs again Beat flour. sifted teaspoons 45 No. sifted seeded of CAKE flour to each teaspoon NUT chocolate. teaspoons and batter chopped FRUIT and cream a into sugar sugar. of 4 of cup % colored. times. Add add. melted of cup thin. yi (sometimes sultanas little a seeded or the Cream and cups is more raisins.

lbs. strips ^ grape 4 to 1 juice. should cake well CAKE carbonate almonds in risen a butter chopped well in sultanas. than when butter ^ lb. castor eggs and thoroughly. peel. figs and cake. thorough- beat yolks stiff. milk. lemon and lb.candied ^^ teaspoon eggs. ]b. 5 oz. cream. and colored. 1^ 22.sultanas 1 and add ly. ^ together. preserved butter Beat then 1 lb. Then salt. Mix cover top This be in kept When put the iced the nutmeg. mixed box. flour. to the steam butter. or with mix 3 butter. powdered oz. bake for then Dissolve spice. powder 2 candied tin with cake sngar flour. 23. l\i"hours the juice and lemon and each teaspoon Seed very and sugar dredge almonds. of carbonate for before weeks use and soda when for required and use paste should layer of almond a be flour. and rind. 1 floar. ing bak- tablespoon 1 brandy. tablespoons bake cake which the to cinnamon. )4 lb. flour cup oiled rest pieces 2^ 3 whites sift 4 cups allspice. with into pour hours. add butter. currants.246 THE ANGLO-CHINESE SULTANA 21. currants. then bake over. butter.and with cup the beat teaspoons }^ sugar eggs. Sift flour together closed 2 cups Separate soda. add a peel moderate butter and grated lemon for about oven lbs. 3^ cup top with Or bake it seems only. thin in steamed. wanted and the and the % Beat candied made tin is yolks Mix add in paper. sugar.. CAKE 2 cups raisins. hours. or for reserve the chop add Mix and paper hours be and lb. citron. 1 well spice. 3 pincb Cream candied 6 COOK SODA or CAKE currants. 2 4 eggs. 2 lemon sultanasy of paper. baking and milk. Cream 5 add and with cake top and on and all tightly a of cherries. flour. lb. and small peel. a lb. 1 sugar. mix CHRISTMAS tea"poon to blanched warm Lastly. or the separately. whites mace. layers add lb. sugar. sugar of 12 until finely well. H oz. tablespoons of salU BOOK CAKE. sugar. 1 minutes 10 add the hours 3 fruit. chopped stir in milk. 4 WEDDING 24. Line No. When the baked teaspoon 2 deep then slice 1 lb. ^i lb. 3 slow oven. be butter. baked. to lb. )i lb. lb. * \i lb. battered is % to mixture. thick until oven. pint 2 eggs. sultanas. carbonate yi of soda. H wineglass milk RICH milk. castor . slow then fruit. 14 1^ chopped almonds. 1 lb. add each beating eggs. in a richer sugar. peel. dry and 2 and gradually. )4 lb. powder^ rinds. and cut into and cut into with the dredge the cover pans.

the other be not must oven a yolks of add 1 and of eggs QUEEN lb. eggs in 2 powder. 4 eggs dry. sifted 1 then milk. butter. baking the in put the add and together with is of DATE 12 1 eggs. 26. Beat whites of wine. . almonds LOAF dates to make ^valnut). CAKE bread oz. butter and to sugar of lastly flour. Yatest to currants CRUMB well flour 29. ^ (not butter. nine three Beat 2 add Mix of the pound whole.CAKE Beat flonr tniz all and sagar soda and together moderate botter and qaickly^ a each pound grated nutmeg. lb. 1 potatoes. butter the Beat with in liours. and moderate a beaten eggs chocolate. salt. CAKE almonds. flonr. rounding whites for one meats times. the cake sift teaspoons thoroughly. oz. baking teaspoon butter and crumbs. pinch 1 lb. and dates and nut of salt and together again. sliced. few a l}i FRUIT ingredients. and Mix the greased until tin (his recipe The recipe. lined tin beating each eggs. "^ lb. }i add Lastly. cup sherry. and of rind one greased POTATO 4 eggs. ^ 1 sugar. raisins. lemon. and well "eggs port of teaspoon }^ oven. cooked. "over and hot too of separately. candied 1 the powder yolks beaten in peel and of eggs. ^ cup fine). 14 wineglass then lb. powder. eggs peel and by 1 Mix bake in ^ engar. baking teaspoon sugar. teaspoon little nutmeg a Beat and 2 1 mace. of pastry tliat have granulated sugar flour. }i 28. served ladies. peel. lb. currants. butter. 1 lb. Lastly baking a cup cake one cup powder of 14 1 lb. or sugar add.) pound after Leave ^ the teaspoon sifted mix all but telephoned stoning. chopped to milk battered butter. lb. crumbs. CAKE 27. almonds. the washed carefully 8 and eggs. a currants eggs. in Bake a a 1 lined paper picked. then one. Bake in made by it. 1 1 chopped cup separately. cinnamon. well Bake flavouring. cup and nutmeg add Irait paper candied juice and the and flonr. cup walnuts of the add cream. 25. The tin. been and of Illinois. mashed cup tablespoons heaping whites the CAKE cloves. stiffly. and and easily made CAKE ex-Governor the twenty-six of (English meats them wife party enough Stone nut a cinnamon. sugar.whites cream. (Mrs. flour.work beaten. mixture. into ponr add creamy etir into for about oven to 247 a keeps well. 1 2 flour.

one pans SEED salt. of vanilla hour. an"l egg^s ice the cake 4 and allspice the effect nicer A mixtures % of alternating Cake butter and white the cake of a cream. brick-loaf Two is not pan and buttered a Mix thick. 32. or 1 seeds. a be larger then mix in neatly lined pan. pweet cup molasses. whites the with moderate. raisins. cube the add then of cakes 1 lb. cups 2 flour. Beat the flour and the into well paper. almonds. 1 lb. the above a and tered but- bake. carbonate of well. oz. together. lemon. of pinch 6 pint milk. 31. currant^. teaspoon teaspoon 6 oz. at 30. Mix the hand. . Rub 1 milk. M yolks evenly dry ingredients thoroughly. 3 powder. baking teaspoons etc. 8 eggs. of orange an thoroughly hoop made by or the pounded. teacup the cup 6 mixed in Bake V^ eggs.248 THE and the cake in yolks till light colored mixture. Dissolve cake. 1 BOOK teaspoon a paper.then when oven cake. A or. CAKE dripping teaspoon lb. ^J cups eoda. cup milk. 1 the cake about ^ Mix flour. teaspoons ingredients. and COOK all a be sugar. brown cup of yolks H sugar. cake a which into pan thus dropped. carl)onate of ^ augur. 1 mixed spice. tlie oven Beat for fresh oz. pistachio kernels. still better. on sugar CAKE POUND 33. and nutmeg. cup cloves. soda. preserved pour buttered to of salt. of the cold. layer tins and in 1 lb. the flour. eggs The through extract. lb. of marbled whites sour cup Originally Marble spoonfuls butler. 1 stoned heat for this good are theBake vinegar. CAKE MARBLE cup powder. irj cinnamon. 1 of each teaspoon butter. m butter and other CAKE BRUNSWICK butter. add well sugar 2 sugar. must ANGLO-CHINESE bread flour. H eggs. when a tablespoon 1 caraway butter. oz. sugar lined pinch with mixed. variety and in batter flour. gradually mold 2}4 teaspoon dark and white when some to 2% 4 eggs. were alternate the giving baked. cherries. alternately beaten moderate a baking teaspoons cloves cinnamon. into may candied rind the When salt. put into soda in milk buttered a and and tin vinegar bake in stir into and the mo"leratoly heated a 1 hour. was effective more and butter. milk. baked was looking red putting is obtained cake between jelly currant the by baking the two layers of brown. adding peel. sugar. 1 and oven. flour.

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in strips it. fire and remove each a the to then water. lemon. )4 saltspoon salt. is melted butter return preferred) the lastly the thea sugar. Make cream to filli-is until tin floured. and or sides in the make of having When all from batter at one eggs. 4 eggSi or remove. or cup orange of . one flavored the For same MADELINES royal icing with center layer etc. butter. pan time. jelly Ice of each }4 pound Cake. mixed. a are and paste. cup and the once. ECLAIRS 40. it in one open saucepan dropped batter the 41. 2 of sugar^ 1 cup eg^. or used.. SMALL VANILLA CHOCOLATE. with and ice them colors and cherry.in into the which at oven of the whites yolks aud One AND (pastry flour Put the for one should hour inch eighths 3)4 before two or inches about oven SO chocolate vanilla as the a cofiee Put Gut fondant use together thin 2 with maraschino. or LADY-FINGERS cups salt.covering them The on a and tops in. flavored the cake 42. place cake l}4 inches layer 1}^ inches fondant. almond. add eggs 1}^ of Cut more than fondant the flavored with into with them fancy shap^es. the Beat the flour. 6 eggs. Place flour cupa icing. Press and a and then adding stringy. half. squares.250 ANGLO-CHINESE THE 39. and longer no its hold it ECLAIRS tablespoons vigorously until the stir time some is batter the Put water.. thick different piece of candied brandy. 1}4 beat add spreading. of powdered Flavoring sugar. in diameter and kirsch. is baking-powder the together well. flower the When fire. PLAIN of 1 cup BOOK COOK CAKE flour. layers of Genoese thin a diamonds. or them not them with cakes of or flour. dip the eclairs eclairs it is The side the on until next. being opening. angelica or on flavors. rum. or a one jam. let and 3 sugar. beat if it stands is better . icing No. of the spoon a oiled pans smooth a side pastry bag with a into icing. of teaspoons baking-powder. the the When little distance minutes. salt and add COFFEE 2 sugar. thickness. of J^ pound 1 or vanilla. Make top paste onto 2. beating. CAKES AND tablespoon 1 water. long. flour the before without shape in butter partly cool. )4 saltspoon water. same sifted leaves the apart.^ of hot cup 2 water. Egg the fill with and a of tube it an three- be in bake slow a filling.

two "^ and sugar the mixture from paste crust done. shake turned flour Bake them over once. ozs. flour. oven. and lb. CAKES powder in the half or in with Take paste. of the size flour. % form baking a When color. in a quick flour. well beaten. the to on pour 10 SNAPS lb. together. has together. until fill and Curl oveu. 1 teaspoons the dried possible. Do not let them SHORT of 3 butter. \)eing whipped. white in balls mixture in inch H with together two wide. ozs done. very a pastry with The using Balls. bake Drop )^ hour into tin and mix the in a with a small very pieces with moons moderate 3 it. 45. dry ingredients. ayrup 7 butter. oz. sugar. BREAD all together and out them Put VIENNA quick and sugar well upon oven. SHORT BREAD (Real the 12 sugar. dust antil having with them light a the bake same the Stick fingers.of soear. having the fingers. 2 and in sides. S of ozs. Stir moderate a well 1 syrup. Mix ginger. ^ butter and gradually.-^Drop Biscuit For the Have a Stir flavoring. bake lb. moderate a sheet in the firm. Do not cut it. stick When opening off the Cut of the Place an add cream. powder. Rub sbonld and )i be a 1^ butter. of of lemon. ground of walnut. well the pieces. flour. teaspoon. together. 10 oven should it strips i}i will ends the so on press the Have crust minates" 12 to colored. gill of milk. clean. be not be of egg. roll out light brown on a FINGERS the mix on both and water board a tablespoons . into cut Rub water. 0 almonds. as bake inch tube in knife a of paper and bag. Melt ginger. 44. Work roll on lb. a ozs. about whipped ^ lb. light a whites the whites or to sugar then and to inches or yolks and the Beat diameter^and little jam. 1 teaspoon of essence little milk. 7 ocs. eggs cake-mixture rather a fine vanilla. the whipped eggs in ^ to formed. a m BRANDY 43. of sugar. 2 eggs. sprinkle 46. flour^ baking and . cream.CAKE 251 " the lightly flour salt is added the baking-pau throngh the tube a long. before sheet. butter sugar. % baking sifted). ground and together Bake in small with flour. white well sugar all Rub till oven Scotch Recfpe) ^ lb. roughly a9 . and in golden ozs. butter and smooth. ozs. 1 ozs. sugar. a flavored little crescents ROCK butter. a the together (the flour essence baking-tin as of lemon.

52. and well Divide the This cocoa. Ifi lb. Cut middle into and rounds of each moderate the well paste and oven. board. J4 bake 1 butter. cup and the when out butter. flavor kidney sugar. wafer and stir the then paper. of brown fingers distance bake BISCUITS 1 on hot" too in work tablespoon a tho some recipe makes flour. greased on baking % of top 2 sugar. whites 3 or thoroughly. biscuits whole the spread begin to DOUGHNUTS butter.then a basin for 24 hours. 1 paper. of ate Mix With dredge egg. lb. cup quick a SABLES lb. not beef. flour. NEW cup sweet tablespoons flour enough then or two results milk. 50. or powder. crisco. in mixture cherries with teaspoons the oz. add roll and put salt and ^. almonds and sugar Sift together level 6 decorate. Fry 2 a a 1 baking teaspoons in tin. Select about placing oven. cup 1 on beef suet. baking 2 No. place in brown. Flavor to taste. cake?). cherries the Mix whipped. Sifted 3 from suet eight hours. sugar. a tea baked. butter. full measure. nutmeg. cup with Beat in bake of whites the Boll TEA flour. (French) powdered butter and part^ the brush apart. to make When will ENGLAND melted old years strain. CAKES tips of the 1 biscuits into an sugar. a with roll. add ingredients walnut. dough. dry or cakes. cold be teaspoons in water should suet be soft. of teaspoon sugar. (Biscuits) lb. powder butter. H AMERICAN ^ sugar. smooth slowly satisfactory. ISIix 1 in round. X . balls or 2 hands buttered pan.^teaspoon the tablespoons 2 ALMOND of oz. get No. flour lard enough will to the sit on in the (French) one pinch of salt egj:. when 1% cup the Set with wafer of eggs. % powder. to Decorate MACAROONS ALMOND 47. a and paper. or of consistency 1 eggy cap almond an milk. quick a 15 egg cup glaze to mix balls into Id 2 1 cinnamon. lb. DOUGHNUTS 2 Cook tlie dough. a with sugar the into paste 4 size the of a the over hot Serve oven. to tops cold with ENGLISH currants. and bi -carbon about well e^rgs and is not that oven scant (reserve egg acid in 49.252 ANGLO-CHINESE THE 6 )n*oand almondsy oz. ^4 lb. cups add bowl. melted % in of and milk dough about of teaspoon soda. or do. take 61. BOOK COOK and 2 eggs. the the 48. in let it remain roll.

as 1 cup of cups cold. 2 cups apart lard. strips of 1 cup ^gSBy beat small make color. Boll brown. 1 teaspoon or on a well-oiled pan. For them cream. add very beat and egg egg one 253 oatmeal. decorate the salt. in ^ cup order moderate cooked COOKIES OATMEAL 56. of cups tins. If^teaspoon cinnamon. salt.CAKE Beat and make smooth a in Cut to a tlien roll to round until cakes. to in teaspoon pieces sift nut. soda sufficient thickness Roll of cup soft a the well. sugar. teaspoon 1 hot Brush oven. flour enough make to of baking the and twist dough and 1 1 the Drop roll them of butter. thick. with out not flour enough Caraway tops i3our. and dough. bake sprinkle "longh. of top in a of butter to cooky moderate with with walnut meats. oven. and drain. ^gS in COOKIES baking with over Stamp soon Beat to Drop centre. small boiling lard light. dough tops may cutter. add powder. so oven as PLAIN cups of ^H 2 flour. 53. and drop two butter halved and inches raisins. or still seeds fluted a leaving in by spoonfuls.se a 55. )4 teaspoon soda given.and into ejj^. and the bake oven. while sugar sugar. in a hot cup cup Bake spoon tea- a rings. the in of teaspoon sifted 3 saltspoon AMERICAN cup hole to inch. in them sprinkled or sugar flour COOKIES given. dough. ^ of tablespoons 4 butter well powdered in milk. . Ificup molasses. 1 round No. them small of 1 cup moderate the baked. a 1 sugar. roll the not them remove the from crisp cookiesL 1)4 of soda chopped. WALNUT broken nut-meats each butter. 2 dough light brown a and sagar light cream. smoking into cakes 54. tablespoons 2 teaspoon cinnamon. sifted of cups Drop melted of powder. or granulated and and H a on buttered sugar over apart. in cream it into Cut powdered in of order circles. cups of teaspoon second beaten 1^ whole. 2 vaiiilla. flour. 1 of add DOUGHNUTS sugar. 1 Mix 1 or COOKIES distance some milk.2 teaspoons Mix it and dough tlie thin. 14 teaspoon 2 eggs. fat. sugar salt. beat 1 roll the to the soft dry be and as with of do Cut white of with mixed cookies for thin. 3 well- of ?ugar. ^ cup broken pastry-flour. One ground circles. if liked. and fry to or light warm. inch one them. U. when of tartar.

butter. shape AND 68. powder baking Work peanut-batter^ sugar BOOK COOKIES cup powder. without }4 teaspoon (melted). in water. cnp of boiling water. Mix then add yolks of eggs half with the the the rind. ginger. 1 cold or GRASMERE 61. and remaining minutes. in Bake tins.PEANUT-BUTTER 57. 59. cinnamon week a together. A little Fall Place ground Put the the bntter ginger in syrup and a and a to bowl. hot or black 1 cup Serve golden teas})oon will be 4 sifted cups molasses. 1 cnp 3 GINGERBREAD tablespoons. 2 caps Cream milk. 3 1 measuring. baking. (Deltcioua) cloves. 1 in with GINGER Molasses. 2 cinnamon. 1 l)efore is u^ed can 1 cup powder.roll chopped GINGER-BREAD 1 level Dissolve seeded 1 cup 1 ginger. cups Bake eggs. sugar. GINGER dessertspoon ingredients and other brushed COLONIAL Orleans New 1 cup add and 5 and eggs and flour thin. 1 in chopped cup Mix with BREAD sugar^ of soda thoroughly. muffin flonr. 1 5 oz. little grated lemon warm. chopped melted salt. "When creamed tablespoon sifted be to cream sour added 1 eO. flour. beaten. oz. or 4 4 chopped oz.sugar. soda. teaspoon less bntter for 2 eggs. GINGERBREAD 3 syrup. ^ mix salt. soar with 1 required. of teaspoon in shallow cup 1 milk which tablespoon The If bntter^ cup to has flour 1 cup be butter. ^ teaspoon yolks of eggs^ 2 1 baking teaspoon ground ginjrer. baking teaspoons COOK ANGLO-CHINESE THE 264 teaspoon with 1 cup flour. 3}^ not molasses. sugar. alternately bake over flonrt 2 cape peanuts. over pour add: cool (not necessary). butter eggs. teaspoon moderate a tin. 2 egg0" add then be may milk. been and ginger Batter 1 cup slightlybeaten CAKES cup a of cinnamon.baking almonds butter. sauce. oven in about egg-white the teaspoon and Each 3 flonr. raisins. together the together % eug^ar. 6 ^ salt. 8 "^ GINGERBREAD sugar. 1 so"la dissolved hard teaspoon lukewarm water. cups cup flour added. 23^ nuts 2 well Add kept SOFT beaten flour. cup of the cups cooky sprinkled with and % nut-butter. almonds. and powder and mix mix all and again* togetbt?r .

on milk. 4 and twenty oz. teaspoon in preserved and GINGER and. 3 the board Dredge squares. bowl. tablespoon ingredients. syrup. lightly molasses with top with PLAIN together of molasses. as teaspoons melted. butter for 2 butter. into together of cutting chopped almonds thoroughly. 1 and Boll into tablespoon into stir required etiff. boiling Sift ginger. a top if with thickly half and 266 the Bake 4 oz. Pour the sprinkling into cut little a tin and milk add put on remainder with whilst and stiff. with 3^ much Do cup the flour. CAKES mixing a cinnamon. flour. into Boll out the the and place hot a and of it over the of ^ cup 1 that dough small piece cat into will of can at a that time. of as ^ put and kneaded. 4 brushing ginger. eggs. recipe cakes. too a cloves. sugar minutes. of teaspoon level two make to dough the be stiff less to* inch % thick and " two or one handled a and sugar. sugar. preserved " rounds. ved presei ^ v^inger baking teaspoon well together in cut 2 pitces. the a beat and soda of cup a the it. CAKE GINGER oz. ingredients liquid it water. press granulated forty make it oz. too flour square. tlen add the other 1 . when cups with be Boll two. nut into meats in bake a the top moderate of dredge tach. Uhe oven. minutes 25 in of butter ^ is of teaspoon flour it make in is pour cup. sugar* one ginger. it pour salt. or syrnp spread on small very more mixture and lay 62. ginger Work Bake sift butter more not may 68.CAKE ontil quite rather Btiff. powder.

i X V Kvn wet is o. wi'.T ':rtle i of .i v :Vw :~ a :h i ai: :. " V the over ?':rface.tv'*a " Svx^ Stir While a::\l A'iJ plate.*: "' ' v" -*.r nntil sugar 'th ' wj.:$ sti. ^ a" CAi\ a '\c " os:).^U\J Mv^v^ v^ whito ICING Vl " "i'% ^TTH ivINvi rSOnONER'S Cv^N SIGAK va- :"*- X . - ? : i ar.: lI::'o a :.tt- c: . "" Vfc "" 5 *'^ * *- rvi -o* " *. u- n a c:\ke little lemon-jnioe a p^-iwdered in the ^ith ir. spivaii o. tr j' a -^ n- 1"j:: :: : * ". . :.vr. % ^ ' V O -^ " .-. t 9~ "" z.oi*)* tlh* on %\\v*a.\ ^i si of droj^ w.^vc aiui ivntor "vf tho l"i iusrvWn** or of Hjjiit t"^""i"tvsicy lo . "^i. o^ "* : " a '" knife :?r.ik. i'* of the '.-'^^ar.T O o^\o' x^ o ^^ M a wl!. ' i a a :z. ^ Ih"w1 a . a:: it tlie pile warm -?v ^-r.. " " "*"."i:- Tj-ir tho it a^ain- . ""- top If 5t:r .ic of 0Aki\ \i ar%l ""'. in an \\\\i\'cs \X t^Axor e^u^'. ?C"\W 1k. a *: oVxe. t "^ " s^: A'U'o 5t'.ke i'.l s:r.SM TU" ANGLO^HINESE OOOK BOOK ICINGS ROYAL t rU("(^ tho othor or tUwrinj:.r. n:v j?t z . ^ -fv :ui^ ^ "^ xt"\. or water. " few a K* tl\o It oc^. % S.^"..

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meats. pieces. cold all ICING paste. until cook it forms Spread creamy. firm in constantly. ^ nut slices. beaten eggs. Boil stiff a beat MARMALADE quarter a to eggs and ORANGE U. orange granulatedi in mix frotli soft a with on this ball knife. sugar from it fire is corn and "cup in is syrup pecan thin tested dry. ball stream teaspoon is until and 4 Karo cup formed when whites the onto occasionally salt ^ cold. them . cooked of add figs 1 cat . brown a rather Pour water. together. until water Remove water. Flavor thin cup in beating until with the Moisten marmalade. warm a cold in FROSTING until broken as of cup a DIVINITY water. beat (either sugar cups and syrup the 2 2 of a 12. powdered ANGLO-CHINESE the whites stir ahiionds.268 THE the whisk operation. desired. in with of cup boiling sugar. 1 the of the BOOK COOK a Beat ^ fiue or soft maple).

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stirred then and smooth. CLASSIFICATION are CREAMS ICE OF ice-creams Philndelphla PARFAITS ICES. then right freezing. the part one pail. Pa witliout stirring. stirred while freezing. custard it coats in scalded. the placed it light For otherwise better beaten ICE-CREAMS MIXTURES w])ipped be kettle creams whole spoon ice. be whites fire. while rf aits. biscuits. XVII COCKTAILS AND PUNCHES. sweetened with sugar water-ices with liquors or syrup. when not it and crMn it used). ice-creams Frencii of castards are different of degrees sdrred richness freezing. Water-ices are frozen and mousses whipped are fruit-juices with cream. give infinite an are frozen. raw is of the the TO it then as scalded is and of gives as soon Tb" little a generally until is lbs syrap. the Alternate packing the rises to iVMsfaf . RULES FOR PREPARE Unless m the smoother the MB and Ices The into the is then no longer. are different with them * of degrees variety. the in can the top. the coats until beaten sagsr cool CcMUrds cold. and the is added sugar should flavoring until it should it has the parfaits and together when on AND boils. form continually its increases the the are eggs added. " Punches either sherbets and before they after or Tiiese in creams. bulk. mixed and their richness and with combinations different and ings. outside custard In stirred the much are is to cream better in water MAKING ICE-CREAM sugar is then and eyrup beaten yolks until of Btocnito ^r cold. is made of and spoon. without eggs. freezing. GENERAL 1. fill around layers of ice ice the finer salt rock parts and it three and a quicker the of ice. WATER sweetened^ cream while stirred and flavored. This makes eggs cooked The biscuits and milk yolks (the a scalded. on an inch proportions* Use freezing Hold of until the salt. ^^" tutu The of cover and on the three to can. have can straight. cork inches salt* observing will Place in the deep the the be opening of ice. flavor- of forms molding '~ '^ give all the fancy ices.Chapter ICE-CREAMS. l)e It taste.

cream the hot a of mold Hence the use attractiveness have to a around molded the of edges it stand let once it is better mousses partial melting ices soft to and unmolding care. it well the Rlp*alnff anything or work wooden or spoon creani. not parfaits and an sauce. edges leaking three Unmold To the fits frozen force to lid the to one the the Fill and to let it stand csCn. take be it must minutes. will This be cloth. put cream before length around The use. cream for The For the or out come water. the on made whipped Creams. be it is not too of the COOK below the out care. and nuta. get into when coarse-grained. from for salt Ice-Creams. as the ice off the and is frozen cream the salt Wipe crank. six wet much Too joints tight. the prevent parfaits two lid of the press make salt water If cream so to see properly be can kept hours. edge on is renewed packing of standing. If it of out easily. the into Watch draw Creams. fully the not so will none the of the top in order To in cream is frozen the lift cream. warm quickly.and heavy a and it in compact cream the becomes or time place this and opening from cork it with ripens time the fruit.and has If the Adjust the fine-grained it than take time mixture have less time that see the it is frozen. the required. the does and top. Molding Molding the be and top. This taken in six does water lard. full . Mousses hours. well are top. twenty off cream stiffened. Rub any the filling mold. is to cream the ice and more to the to pail by removing the water watched. or mold. potato masher. cork a Cover salt. as the Put " it down where lid. and Unmold- invert it moment. above rise not for of cloth. add until is to not. into cold dry it wipe water. smooth if molds. the cream. air a around the into ice-cream out Lay on. and Packing. to over with butter or lid the four the top. occasionally the of opening side time. of dish. the spatula together. the lid- paddle.within Tims ANGLO-CHINESE THE 260 the inch an and tops sliould and quickly look to it crank will be fruit. whipped at remove the in in it put make the If cream. off the water ready should be for any it of the put will the harden. " ^A plain ring-mold by filling the cream. Prtcatt- in made the that If the down work added be Replace pail. irregular in shape. constantly.-^When Aidflnr harder turns solid as minutes^ by whicb 25 to BOOK it down pack it for 20 turn The necessary turned top of the can. with a etc. ornamental contrast. does instance. draw the in by it at with the hole blended Look serving. the not to the produces. molded. and mold. a whipped white cream ice-cream of ice-cream with center may be in any berries colored ring filled with to color or can with give pleasing pink whipped . possible. mold to butter the be cannot care Imbed that to ice and hours. It melted in and sharp at quickly wipe destroys or cream. cream. crank" frozen. and rise above not necessary. entirely and tion if the the a lid. mold the paper require see it off when Dip " thin mold. have wring dish With melt very swimming which requires great creams Ornamental be done be must they as the cloth a destroyed. know to frozen and can. bubbles.

2. and 8 to the amount upon whites an of is 10 eggs of cream." it flavoring. ing flavor- cooled. and Put 1 is very cream too of the angel cream eggs or make an an angel cake. few A be and it is cold if it be even boiler. Scald add dilute it may and cream cold are rich also rich. fruit may FRENCH milk the richer a improve 4 * ice-cream while and boiler double a mixture. boiler boil. flavoring. replace coats will Cream sugar milk. 1 being scald togetlier. a in when slices dasher the With and the make boiler Beat and Do from yolks. a depends stir it will cUrdle. a 2 cream. 1 cup doable Stir the into to stir until NOTE one smooth. It be can may be and the made used with instead- solidityupon* yolks nsed. the raisins. fine-grained creain. stirring constantly let it boil not tlie fire . quart the it with form the AMERICAN 8. custard instead richness day. sugar. vanilla. the or it it. into little a fiiie ICE-CREAM milk. will eggs. ICECREAM If^pound. 1 Scald until light and eogar. or a little fresh will much and removed| pint milk. Beat after little while a 1 cup slowly. tlie c^rgs the of particles a (Verr 3 whole sugar. add the or cook too and cream and eggs until long. the NOTE ^imtil of The number next a " the it is partly add only milk coustantly Beat 'few spoonfuls. dish. thin mixed No. angel parfait or keep them . the them into milk. enough and in them. 6 egg- milk 8 tiie tablespoon vanilla. the No. the ^This makes cream of double coat Remove 1.i^tirthe scalded let it fire. when the they until for custard the More " citron. of whipped one on side one on white laid leaves of green laid rosea 261 or or of ring a strawberrieSj ICES No. solid. will be etirred. improve double 1 eggs. of sugar. quart of six. 1 yolks and slowly into the together sugar beaten cook. Put thickens ^1) this cardie. the 1 tablespoon 1 vanilla of -extract. of half milk. fire in the on taking also.or ice-cream. 1 cup or with dish.ICE-CREAMS and cream few a pink pistachio ice-cream and bunch a with filled cream side the ICE-CREAMS 1 quart If the of creami of AND PHILADELPHIA 2. scalded spoon. Plain) Wh^i ICE-CREAM pint cream. preserved or the or butter tablespoon sugar not it off the this give and do spoon.

vanilla. COFFEE of 6 eggs. quart or COFFEE 9. CARAMEL pint 1 the a the custard hreak to little milk very ice-cream the 3 whole it is the custard or hot small where to the to four pieces. 1 1 CREAM pint Italian cream. hot syrup. and sugar a is caramel hot the flavoring. whites the of water cup dissolve. ^ custard the ICE-CREAM to then not To 1 until the add eggs. 1 the BOOK COOK No. great.262 THE ANGLO-CHINESE CHOCOLATE 5. it is whipped. beat them tablespoon meringue tablespoons 2 water. 2 black very ^ and cops cold sugar. of the powdered stir until but eggs. 1^ little of the a isinglass of black cup coffee. it in remove . It and any of the omit the vanilla. let it a froth. choco- scraped caramel* the Scald cook in then add a double the whipped. sugar. caramel the 2 for vanilla given mixtures supplies custards while ICE-CREAM }i cream. but add do the uot to cream. milk. color golden a the omitting the hardens. the the ICE*CREAM 1 half a No. make To it boiler. 1 late. then. the to the put sugar not " 7. Wbitea of any mixed isinglass soaked ounce cold milk. while it into l^he range of according creams. and OR powdered 1 cup 2 eggs ICE ANGEL and sugar. the Scald add the ipade i^oyao or into a them double of sugar with the coats add spoon. stir until saucepan. ICE-CREAM cream. slowly freeze. in coffee.. chocolate side the on adding pint milky melt vanilla for desired. 1 add cream No. for half add the WHITE of orange-flower whites cup into both creams. until the caramel. be must will cop CARAMEL 8. of boiler. quart milk. When sugar. either Use richness of quality of and of melted ounces place it in small a When smooth it before To melted add it to $. of chocolate^ and perfectly cold mixture recipes given cream. the cream The with a let it cook touching. tablespoons 1^ eggs. stir Place boil. it will blacken. heat is dilute not and mixture. quickly it as cup hour an coffee and No. and sweetening hot. and beaten dissolved. it is and do not then scalded. stirring constantly hot and add milk. the Break is for vanilla 10. add cream saucepan it is ICE-CRBAM recipes given chocolate. Add When caramel. without longer.

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with and cream. stir in is powdered of until TUTPI-FRUm until cream of and used be may the lid fancy mold soak egg ice-cream. raspberriesi with with mold. mix No. with four fruits nalpicon five if dice other in it for 3 flavored small and little softened a freezer the is until brandyi frozen. it well as to small frozen. drained. bananas. egg kirsch^ or whipped cream Cut into plums. and in ice and pack the to ^ugar a little thicXen* a will It or to turn salt until vanilla No. Line with center Cover may center this the be mold a fresh top mixed of cream. i^place French a boiler lightly }i pint of 14. or of each ounces may maraschino. rum. salt for convenient.264 THE ANGLO-CHINESE COOK BOOK " SAUCE Beat cream. used generally for ices and creams. vanilla them the of cherries. No. Sugar better a and a ice any ice. or t FRUrr 15. fruit. ed| the but light and over add in mix then a to boat Make candied Let sherry. ice and packed if cream. This if molded. raspberries. preferred. are oranges liquor Mix frozen Strawberries. syrup. added of the 6ne or any 2. solid too into cut are mold berries or gives canned sugar become delicious latter they wel)| then same a the Using " necessary of the makes but sweetening. bananas. cream. too from ice-cream. Pack whipped Whipped in ice and cream. a cream the ready to be if ot fruit. a ioe-creaoi the Tntti* sherry. or freeze. cream if with vanilla peaches. pack if it is fruit particularly good to is in for use pineapples. peaches. of tablespoons 2 double tablespoon a GLAClg PUDDING with eggs Continue creamy. the one or 1^ PUDDINGS inches thick strawberries. it into Turn minutes. two or hoars. When the Frutti of sauce a of the instead whipped it is cold. FRUIT 16. it When hard become with and Mold Strain in be pieces. the fruits apricotsi plams. for fruit any Freeze syrup. not of yolks Stir it PLbM FOR kirsch. 1. fruit will Note. and the paddle long time. apricots. sweeten an equal Preserved quantity fruit Mix The strawberries are two or one it Lonre. when served it ii as a fill the any fniiU The fruit put in the saace with . may Remove pack pulp. if Berries. No. and desired. drained the for salt long. " and a Sweeten and may ice for packed be the result." to ICE-CREAMS cherries. two kind any or vanilla of the freezer. it with ice in pack used for salt instead thick a and of salt symp it add with the fruit. maraschino. The angel Serve with use. maras- dry^ stiff froth. may also be ice-cream. used kirsch. then or be chino. and 2 fire in the hard. 3. together. sugar a Crush " after fruit will The larger fruit of creams fruit in the hours.

ioea For it should In rather a using syrups is not by into have but mixed mold a and mold. frozen 19. almonds angel frozen ib pieces. register or the without syrup should or thinner than syrup articles measure. for vanilla than flavoring is better almond Boi)e4 packed. add constantly the be very fire. according not then it is kept in syrap water register 32". pecan blanchedi and chopped.and cold hard. ten K simply stirred are light. be made 32^ the on For 20". touching can To use. should They texture. the it ICE-CREAMS NUT 17. walnntS. dei"i}?nated. minutes. . has one All be may classes to seems not syrup a give them the ing sweeten- better ed sweeten- gauge of ice-creams if the sweetened much too are smoothness more and delicacy. of sugar cups the about four or custard be not until they as with then ace crystallize that they do to two three the " Put beaten They for cooked are and made. the Beat mixture to on make whip custard a yolks of slow a thick until it is when 5 eggs fire and coating cold. of flavored solid not are is yolks whipped drained They ice-creams freezing. it will then it is taken PARFATT VANILLA the e?gs it into light Add When the of cup have thickened and a bowl a teaspoon custard Place syrup. stir on until the from light.iits it should put to thick a and It is because require clear a preserve thick to hours. too SUGAR and sugar ice-creams. beat enough it with vanilla is cold add the to a a the pint . be chopped with good is ice-cream. also No. Almonds used. be caramel a when cream 3. one until Turn spoon. parf. with if It sugar. are PARFAITS GENERAL 1" class This while The cream.ar is or larger quantities and boiled should be eyrup gauge. smooth with of DIRECTIONS by taste. easily very eggs cream. may and browned. it well keep register fire. but be determined must of water consistency. of size sponge-like a they have stirred while saucepan on to be let into a it cook slowly syrup. 265 PARFAITS AND used. then in packed and ice in them water salt like until Stir it for in en). right degree with to until not SYRUP c^^p dissolved.ICE-OEEAMS Vanilla ice*cream mixed nuts with chestnnts notsy into cat almonds or it after small and ah or English chopped should is it before filberts. 20. The for jars ready be no freezing.

coating let it go and PARFAIT chocolate not cream a chocolate of ounces saucepan. ball syrup to for a and without ing. coarse fire. almonds cook. it attains dish. CAWt fire until do the tablespoons from etc. a pintfli Pack very vanilla: to in). cream a stiff froth. add tliem thickened Turn tablespoons 3 to cups of shelled until the the cream. stir in pralin^ powder. salt for four of or C eggs and pralin^.stirring constantly slow a beat PRALINI: CHOCOLAT" saucepan. Turn stage. cup of place coffee. Cook on of beat a into eggs 23. saucepan a of shelled cup jar ready ANGEL 3 a caramel it in preserve saucepan slowly. three This do ANGLO'CHINESE THE when Stir Put until to the ball. Put oiled in. etc. liquid any has four for add and two This hours. cream pints and the turn by using different AU of Turn pint a a syrup coffee varied of Curasao slow spoon. over ice and (see below). mortar a it Let the on slab a or Keep use. water of a of the into water add the pound closed a of then color. yolks 8ugar over the on drained liquid has (If any in ice and rARFAIT the of these be can smoothed mixture Stir BOOK COOK tight. a in. little cream. touch- it onto a powder. or rolled between slowly onto the ^ cup the of sugar sugar until the whipped a is and H dissolved. a and PRALIN^ of sugar is sugar filberts and without pint a cream three makes a in pralin6 powder Whip the into water then let into cold it cook tablespoons whites will the on form a boiling-hot a the stiff froth. fire. cup to salt for four chocolate praiin^. four it into CHOCOLATE Put makes of pack 22. PARFATI egfi. two noyau. a it is enough let it go not unsweetened cream th^ into Make flavorings CAFE AND tablespoons whipped cream yolks of into bowl a add in ice and thick a mixture hours.s to without skins. salt and it Is coTd until of If bowl a 3 light. dropped Pour 3 whiteSy beating . golden POWDER cup removing it is cold Wiien )4 \\elldissolved. of making If lightly the from drained it until ounces light. spoon. of joints of light.866 of cream do not whipped let it go holding the mold and tablespoon with 21. make to stiff froth. 24. touching. add pints mold PRAUNf: beat tablespoons three syrup. little fingers. in Pack in black strong it until AND stiff froth. add until l)eatthem fire. If any tlie mixture Stir thick a it is cold pralin^ of 3 tablespoons hours. making lightly together. Put lightly from a tlie melted of sugar of whipped of 5 m stir until the the the melted into light If Mix in drained holding mold a the coating liquid has 3 it into Turn .

sherry tablespoons cup Cream) syrup tablespoon whites brandy or a the to in the more add makes cold. bottom of mixture This of of the better the and the on and of the color. other any Add WATER-lCBS AND- pack and that has in ice and or pint of a or noyan. dish for rum.MOUSSES "constantly. ivith it will so lightly pint of a DIRECnONS GENERAL is put in espoon candied in. Whip Tninutes of or of ounce few a iced of powdered black coffee. ice stiff. makes ornamental. Turn ei^sences. of syrup. cream drained from salt for four hours. or Italian meriujnie is cold. yolks. the the the drain to tablespoon a teaspoon a cieve cakes. mold with coating can little a salt for 3 hours. be very When with bowl of any little milk a chocolate. . hours. add the stiff froth. of vanilla. meited" and heeded is cream tablespoons 4 kirsch. than with coffee. whip light and meringue and the without of tablespoon whipped in ice and pack a enough gives it mousse and with the as tablespoon 1 whites. stirring to eggs the the and and with white it pour add the pack tal a or grapes mixture beat froth. ^ mixture from Remove into the mixed (Made sherry^ yolks smooth. until Mold MOUSSE tablespoons 3 pulp j^each to or Mix drain. the 287 sherry. mold. lemon-juice. K-hipped to into go ":ream When Do maraschino. the flavor less sugar into cream dish with it ad or and the it noyaUi flavoring Garnish few a whip cream. register made are the but 20^ on the DIRECTIONS GENERAL of fruit-juice sweetened result syrup is better gauge^ but with it with syrup. add thick the of boiling the hours. ball. cooked syrup sherry. teaspoon a flavoring. A yolks^ spoons 2 table- cook. for flavoring extract. the MOUSSES 26. put mousse instead any powdered cream.turn very chocolate. GOLDEN and the and same the improves 3 eggS| it is the off strawberry to 27. pack it in ice and drops and mold entirely dry. or and or for into cnrayao. or Hqaid let any hot Mold mixture. until of MOUSSES stiff very cream juice drained make to sugar of pint a fruit-pulp. a Manilla. liquid to Sugar mixture taste. a of lemon-juice. WATER-ICES 28. Whip of or it to and sugar a it onto Beturn diluted 26. laid cherries 2 four a fire. consistency flavor. can be sugar The sweetened syrup. a flavored few A before stiff a to it into be spoon. Water-ices may should be used. liqueur is used a salt for four FRUIT with a small it added cochineal little vanilla with syrup the Beat constantly them Italian the slowly salt kirsch.

etc. (in fact. spirits will to always 33. The Mixinrin the liquors which the frozen them ice is placed is poured be it takes over in the each added and are together ^x and whipped. Add a BOOK used: 29. rum. before and % ^ cup of sugar. cura^ao^ longer ices these mixture added pineapple. is enough with with kirsch. and rum of cups the after for are Strawberry. used generally are for noyau. the The creams.. or can hence These it is generally liquors case all. raspberry^ sherbets juice of ioxxm the SHERBETS only serving. 81. serving. add COOK it is to make preparing it to The also ANGW""OHINBBE PUNCH coffee. DIRECTIONS in has other used GENERAL from just before or 10 above given water AND quart differ having liquors and A them Punches following cold| freeze. of the may poured the Sometimes liquor or freeze not be mixture at over water- of liquora of serving. To aaoie so 1 lemon. Punches for of sugar cups as of any S2. moment COFFEE cup mixture or teaspoon the 3^ hour. method may Freeze 20*. . combined stirred in glasses and glassful at a mix let it stand ^ before it is frozen. of joint portions. liqueurs such ry-juice" her straw proportions. io. pint of creamy. a 1^ in the glasses sherbets names of is used champagne and strain minutes. as bard add orange. combination other have but way. last or champagne. with of black quart in a the freeze. kirsch other of quart a same meringue with orange-ice. freeze.268 THE (ifoodway A of frait juice to dilate salt and ice. Whea desired. kirsch. When and fruit served are game. of sugar amount one get 2^ and 6 oranges the to the and of 32* syrap ORANGE-ICE 30. ice soft). and rum. as in may any or a simply added rum and' entree. above. and klrsch rum. to orange-ices or maraschino. brandy Stir a cup or it well of cream. ad in STRAWBERRT-ICE made made be may These pack LEMON-ICE PUNCHES before enongb- and ice-cream. add Roman Punch mixtures maraschino. ices be will not Boil the of water quart a juice of and Jemons and Ices of ayrup quart a Strvinr ices Liquora added to added. having are made sherry. and then to the be little Italian water-ices to liquora lemon-ice. same twelve in They cup liquors. the the of liquors paddle.

with sweeten A black of quart little coffee brandy be may Tnrn rum. of qaart a Freeze 35. of cream. Make with eyrup. glasses. cream the mixed each is and cream same as of cop ice-cream. in serve desired. Serve in glasses the imme . before jast a and servingi if sngar. Allow as punch. Mix sherbets and well quart it is frozen add a cup of Jamaiesk mixed. a vanilla dasher the a cup of until rum it to in LALLA No. 2q" frapp6 cafI: 84. ROOKH When 3.fdnches or. a better.

tTD ANGLO-CHINESE THE FRUIT SERVE FIRST AS fitnall balls to from the canned powdered and bananas Add cocktail candied pulp with Wine of be not out or orange with Sprinkle must Cut little lemon a pieces or glasses. and fruit pear The and of luncheon if variety one orange. at luncheon make or set or aside to dinner. same liquid cool. add cold Do and not Cut peara. tablespoons 4 a serve use too 6 the sliced or very 8 into ginger root. FRUIT alone. little lemon to cook set pieces discarding lour add set absorbed mostly water into night. threads. canned or about the lemon very dinner. become Tne several. if Put. Ilemove cold prune and COCKTAIL PRUNE 2. stones. of ginger jar. to about six juice tender each Cut in prunes sherry or in prunes wine the from flesh the sprinkle chilled. as . with core water sprinkle skin the and each S. the at little a aside sugar. pieces be or small pieces. either with in pineapples ripe little sugar. from very a COCKTAILS may a the juice and fork. very orange juice possible. tablespoons little in cocktail much pears of powdered glasses sugar. choice Soak When water. then over PINEAPPLE and Serve be may sugar and pulp the glass. eight sherry sugar the For 8 wine and first or mix course mellow from syrup of carefully. Httle in COCKTAIL silver a canned all Almost a with ''eyes'' juice FRUIT 4. BOOK COOK little a used with raw bananas. and juice. coarse sprinkle fruit grape in place add and sugar off the scrape prepared and pineapple DINI:ER OR COCKTAIL and discoloration. apricot should good or a mixture each are be all^ cold bottom chestnut of and very the at little of the a the desired. either the CANNED Peachy moistened curayao 5. or is pick and of the and syrup desired. prevent LUNCHEON AT BANANA fully ripe bananas Peel juice COCKTAILS COURSE 1. COCKTAIL pears^ tablespoons 3 with take glasses of tablespoons chestnut PEAR-AND-GINGER ripe. retaining all glasses in kirechy maraschino with and used fruit The in omitted slightly sweetened. be may combined good glass. preserved A added WITH of the the cover beginning rum fruits. cherry. Use cocktails.

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.:l with Spun Sugar.

to be wasted grain to the place undivided sallspoonful half in crack or from after it give be must cooking have into crystals Also to boiiiug brush or the sugar the these V used reached. proceeds and allowed No phere. attention. is gauge from It with exactness be give quickly but when the etc. added spoonful a the the a proceeding grain.XVIII Chaptbr SUGAR AND SUGAR BOILING USES ITS HAElNG AND CANDIBS r BOILING 1. requiring follow the must care stirred the solution this prevent dipping by in to of become kettles. be etc. right to water. the the ing work- . close are this on passes tell to "ball. less in thread. useless or The different irell to the need. jarred is mass water. chief is dissolved. and little added tartar burned. to has it original which wiped passing the must grains be must its liquid The when sugar. any it is therefore A su^ar) of cream at sugar atmoe" on sugar thread." experienced. determined and sugar. be ever to liable should lemon-juice add unless a a If little the of water it becomes water and it rainy a in pan is one farther. attention. damp form which water be not whole from steam to around for affinity great a form away^ the remain. the stages have of cream When cold containing the of on this confections attempt day. with frozen Water-ices and unless water ''blow/' and watching and sugar^ purposes. arrest required and It thermometer to The degrees of ways which at depends. certain it be easily Ice-creams trouble. of are and stages the pound dry room. the (a tartar Ko sugar. the of if it and less sugar need begins add desired." different careful dropping by for of cooking " experience much requires it the named stages needs festing. a makes drops few passes sugar boiling. moderate a beginning boiling done will and sides above pan or the it holds crystals.. saccess a ordinary SUGAR GRANULATION The is to evaporated. density. ball tlie after sugar. boil very In again. resume the care: water of tendency crack continue it at is not If stage. is quickly very scant degree sugar the prevent hent the degree cloth a is is the as pan granular. With the the point exact different the ficalt other the to one judge to instead syrup can of for this fruits and the It perfect nicer compotes to syrup a sugar much and with sweetened right dif- is must measure employed.

work. cold give and can desired. the five register 2S^f right degree. eclairs. as to it table a on the For or in the forth over carefully BUgar roll it into globe as soon or as keep crisp make it the miny day. just before degree the % water. It saucepan saltapoon spinning. syrup wynp out be can is well when gauge with It use. but boiling will of sugar little way. and when on SUGAR SPUN has dry atmosphere. more shake the crack. SPINNING letting above. water used. a pound) Boil used. At the end of 35 minutes it is 34^. a floor under wires may for bars iron on to cookmg. cork of sugar the makes it attain caramel. tliat alone things sugar tho it }i srgar. climax to the sugar cold graniteware a and water. for fondant is the reached of Spun FOR or copper cup directed This a has will it one accomplished. and Place the it Do kettles points a small in the attempt room. right. boiled desserts. a prevent and sugar actually At spinning needed int when following boiling will thicken 3. under or and back readily gathers moisture. degree. one drawn Keeplar the arrest crack. sugar without syrup Put Fruits for 34^ at syrup Water-ices etc. BOOK it itissafci damp ol . Three better is diFSolved. the end of 25 minutes it is 32^. dip If the of chairs and heat better. air-tight globe with two. to prepare it every in have 32*^ than at employed: Stir and prepared to icing cakes. must in they pan of sugar art upon cups of the the project the threads gets too sugar o"f the nests the into them fine rods. other DIRECTIONS in Put it be can of cups it After the boiled sugar depends. are rods or over the rods. placed Take a^ain. ends Take 2 (pieces of broom kind the is a cream care forks as of the SUGAR pan of two any so them. counting to fond should be until jars softening is used. when air-tight preserve in kept stoi-k freeze. called been be can ice-creams. Syrap In Byraps kept stock for U8ed for with Making a ready To into a fire the over five minutes' a the the time sites reqal" it is the end of 15 minutes it is 30^. with given to for graining. success the sweetened method 2^ boiling. forms made.272 THE ANGLOOHINiSE COOK STRUPS 2. and Under for a day day it is have no to or be time an be to time used. or may but of sugar When points. glac6 fruits. through two the place degree. At Although register 18^-20^ are the of cups sugar additional frozen gauge 3^ saucepan until from minutes. to make forks and drop the a on a of glass piece of lime it on spnn molds. in the heated advance few a spread it haa moment a will handle 310^. fold also quickly them fly off the wires Have some left hand. and not papers the it around sugar spun do). it cold from rods other be be may sugar care three decoration (one degree and pan of sugar of sugar and these beautiful tartar.

into particle of it wooden pers pa- granulated quickly skewer a surface. When When candies reaches the sugar is to return tendency The the marble and slab tins the confine the candy be of sugar amount used Place in a of water. though a upon. saucepan of ice-water cup the FONDANT salt^poon of as cools iron form to as boiling sugar slab square thickness minute a a can MAKE tested. stirred it must from stick. sugar. keeping not results Marble an useful Stir Have purpose. can carefally the original is ainrost can surface. it shows is soft and be not boiled and with the every as Continue If the paste. registers 236^-238^. 3 cups few it has not are but "lab to suitable size passes or the sweet-oil spatula. into then water. lightly buttered. at done. H it will much dent. upon if boiled poured placed be 5. a stir until to wasted. as creamy like a be boiling must the over bars tartar. until again. or taken very be can stage marble a If moment little too a su^ar is the ready or be must cooked TaatlBV one If the butter. and slab. a upon vinegar. in worked hands grained. grain. A to making ITS a very Working . too candy.white. Four so evaporated. 1 cup entirely harden requisite in making can boiling crystals depends Candy for rales has water of state easily removed. a pinch spoonful of salt large flat dish. be These sugar. sugar is dissolved. finger to the bottom it is white bars the FONDANT teaspoon pour put your and Iron sugar. the to required. it ropes. minutes. 1 cup a and water. Chopped nioesweet* walnuts kneaded into fondant and makes CooHav else the long. thermometer but evenly rubbed pour vith the will finger. a serve dent a and let it cool and forms. large platter will a it When and into of this time from sugar. has bays of the 2 cups cream longer. to until H can small the it becomes brittle and a right and be the in the put a the slab is is sugar it until.SUGAR AND 4.and even candy candy-making The 273 USES CANDIES observe the to of success right degree. rolled be just quickly. the small-ball. crust done paste. and little. but another. 6. leave creamy. the work again. " of the Add dish. in mass it warm off. the stage^ will not used. it with thick Taikoo until Boil until cool would enough dough. pressing while too the smooth. dip it This or The If rise water. then any desired cut in squares knead- as you flavoring while kneading. need sugar of water a on greased are large bubbles it again over the of soft bail" it is done. mass the becomes with saucepan When center as fine. which a slab it leaves possible. to stage the into Have adheres which to it not lightly very hand. TO half not and the graniteware a scant a carefully watched be of or copper and and Rapir.

Blanch the Divinity^ except last the DIVINITY with with 11. sugar.ANGLO-CHINESE THE 27^ PIVWJTY 7. ia added without but Divinity as FOAM CHOCOLATE 10. sugar syrup nhat of a spoon so mix a of cup vinegar. wliites water. almond barniiig. when and the when beating eggs^ shallow which ej^gs Return ball harder a of the whites slowly intp the pour beaten until beat vinegar. cups fire and \^ stand turn in They of a cup must be powdered stir the oi^e with few hot a of sugar wooden almonds. off Pour % (Taikoo).on slightly colored. ol pinch a 9alt. The SEA not and place them brown. BOOK COOK golden cup sjrup. the Lei then btirring lopg enough . The same Divinity but as sapie chocolate melted boiled and The same at as the to g^ dry. and not in the a Place aaacepan it. Flavor to to it from keep Boil Boi\ ball been few a which does drops they or English and fitop beating sides drop jnst eqoogh watef of when the in little heaps paraff n previously add henvier buttered or paper pi cap a feels suddenly mass upon have Then while. 2yi cape vinegar. ". watched minutes addition No. and not oven grainy. sugar chopped cup FUDGE DIVINITY ^ cat the cold nuts into disks. a one been previoujfl^ of 4 eggs^ 1 cup of salt. stove Then water. chopped (For 1 they do it will be them of Bakers sections two grated cocoanut^ Chop that and of DIVINITY almonds. tapped which 3 ei^ga into gathered be can glass when all the stiff. a agaitj^t it. H ){ tec^poon BOgar. walnuts. NOUGAT nuts. and until Bonbons) them tablespoon preferably desiccated. the to slowly until black }i witeii stick not this very beaten chopped Tanilla. the COCOANUT instead moment 13. about until Pour with taste dishes. 3 granulated cups (Lyle's). until the dish in of in dropped Add cold almoet have rest constantly. Pinch few a dropped drops stiff. all the it forms slowly very stiff.beating and water of the whites the walnuts quick]y into dropped into are Add lemon. into juice. 1 Oyrup Boil makes water water. Pot of lemon it is melted thoroughly melted together quickly. or cup. cup soft ball. salt until vinegar and syrup* cup. beating cook and pour into into Pour while. and the to syrup )4 teai*poon nuts.

05" F. glucose. it around. pound Cover long and this At whole into the dish a top with wide. inch one inches pieces three 290". and add the Iieave a of white sheet it for lined frame nougat top. mixtnre as the on to eggs the syrup. Blanch }i lb. it into crack. then lift it oat fork and of tin. into water tested ball when waxed at in once add gradually stiff froth. blanched angelica. cmmble it. then flat. and board into Cut a strips and wafer some heavy weight each wrap one to in paper. 12 with paper. 1 2 whites and hard good a almonds. Remove drop sugar lb. m water. soon small in of whites the all the beating hours. angelica and extract pieces. saucepan the mixture wafers. beat AND " FRENCH li. froth. CHOCOLATE chocolate Break hot over careful not to let any the and set. from over COATING and pieces water pan center speckled The in stirring all the water. it press a 'begins to set. sugar. inch NOUGAT one to add stage oiled an 9f^ X^ES cold. or in pound atmondf. and sugar cold when and will the ] whipped to then honey. Ifi. Pot sugar HB it onto tarn an 13. candied lb. of liiied with of White (Soft 2 whites the pound cooled a blanched No. half a it ont Spread lemon aqnaree ^ith in an to prees which even Break diamonds. ^ Ifi pt glncose. inch one of little A of mixture thick. candies . pound a fingers. 310". almonds NOUGAT off the gray of dipper it is too looking.. Pour paper the tin:e. of sheet. Pour nuts. a the stiff a add the between the to nougat it into cut Nougat) beating until it attains pistachio few eggs strained then cooked making wafers. thinly and carefally melt splash into it. and saucepan in cold in dry or 1 Put As eggs.SITGAB grain to the and sugar. If too cold the should be room ho^ in they from which will be 60" to case the streaky. 236". Beat cut lbs. temperature until time the it down chocolate in is quite a small pan Be smootlu turn hot fire a and water stir the till it is thin chocolate enough nntil it is cold and to coat with with a dipping stir it center. three Continue water a of heated ball. till the and water. one eighth While it is still warm. wafer a place paper. almonda. naing mark it off into slab. forms syrup chopped almond teaspoon oven. and boil to 270". extract. Beheat well each time Drop on a If it will be a before clean runs slow sheet dipping in. pieces when of into into a them cooked the thick.

GRAPES the section inside be must become attached caramel them all stuck if break has touching ball. the the the from remove lb. leaving not the surface short stem point Just before the a turn a except fire until out in second a Stir before the the they coated of coating together. a coated. " FUDGE CHOCOLATE 16. very to each stage. the the the to cup the in 6LAC" orange in granulated another third a 20. nuts a thick mond al- ALMONDS Let the over 19. way. a stir off the giving them same . Stir until few a until Color. cup a the be the 18. Boil little a dish until vanilla. dry. then it is test. mixture. nuts but be cup juice eecapes in them several grapes ^ugar stand from to ZiO^j ever or the coating small hours a longer two or with a pour the candy tiiaa when before little water.iTe ANGLO-CHINESE THE 2 cup3 milk^ 1 cup EUgar. do the but to until ORANGES until and sugar. l}4 lbs. very then tlirow in and is granulates sugar they get into of ball a half a little a one mass. The larger size is wanted. an and ALMONDS blanched the with again given Divide cocliineal apt to make minute. CANDY of pinch a form water almost COCOANUT 17. in the sections stage sugar pan with saucepan almonds same in the into so bunch. if nuts cold soft a desired. pinch a of Ealt. add a has beea of cap and battered. turn are way. cliopped when sugar. quantity same grated fire and dish. into cut used. Put mixture sugar is dissolved. AND quantity without the they little water. and au^ar of leaving them not it is saucepan fire until let it cook Boil stir and may K mass. ona Bemove Let Remove Boil the some pan . of cup enough squares. BOOK COOK chocolatei Bakera 2 squares piece butter 1 dse of egg. can boil to cocoanut Put in put Beat cocoanut. Boil antil boil hot while battered a upon Then on Freshly soft too it is -desiccated of the top first cocoanut better -cup turn tliem and stir the and out until to nuts are become in well covered "ugar. Taikoo iiito cold dropped of tartar. as minute a into well are dissolved. but BURNT of brown sugar of almonds of drops is used. with again. into cut balL Add flat into pour squares. When browned. one a it boil SUGARED granulated Turn 4dmond8 to separate. cream pint ^ water. which few drops beat." it skiui for if the discarded. of desiccated ^ and essence spread ''hairs.

.

NEAPOLITAN 2S. thick. one form uucovcred| giving the in the the directed layers the roll above. one the on it other. of strong place of augari in syrop oiled an directed as maple it onto torn same of cnp of BOOK COOK AXGLO-CHINESE THE 278 and For omit the vanilla. When in wash balls them for then with gives balls stand delicate maraschino flavor and prepared. into press squares. bitter 24 small this color. in FONDANT touching then and used OF several Take shade. Hold almond. for BALLS too get almond with HARLEQUIN by For pistachio. for sugar. orange-flower with one the candies flavor and each into are for the fondant. 27. chocolate. kind any as CREAMS NUT into cut colors place 26.then of mix peach. color . to cut taste it half it. the if use the in and with used. too by hand. BONBONS as "desired. Do to not Work size but them. chocolate co"fee. )^ cop cream between slab caramels. if desired. colors the them the anything or matter orange-juice. form through narrow opeoj it into and strip of showing the . add iron barsy for cbffee maple into or of teaspoon a caramels ^ Ube caramels a uee vanilla. the and with much chopjied Let be preferred. and carmine fondant flavorings different with coloring should with different a and strong. to harden on putting before omit outside. each much wooden a the it to green rose-water. with vanilla. and tins. SUGAR pieces of fondant. are on balls. too as be must care water soft. and together lightly and them cut chopped layer % inch Take olive-ahaped into press the nut kernel. the fondant is almonds in together. and nuts and If the dip mix a between balls wanted hours more or of the improve nuts for two are taste. then roll into a PLUMS flavored palm fondant appearance and of the around of a colored hand.tho fire.leaving shell cracked a . flavors dipping fondant of portions orange color white. flavor powder cocoa possible. and Color layers flavor inch quarter one fondant in three thick. pink. small it balls. hands color one colored liquid fondant in liquid raw it into The or little confectioner's a the roll fine. omitted be may in becomes as and roll them filberts. Mix SQUARES into flavored fondant. tiie greased cup for and. for flavor the color and toothpick The paste. an of nuts and into inch equarea. After color. flavor little as colors color noyau.

small a of dropped it until 31. to of smootli flavored milk. While for fi . Boil some tin square it into lemon-juice. and -Orleans and of baking-soda. it liquid fondant Spread BOILED tablespoon which If wire.A^D 8UGAR CHOCOLATE 28. }i without of butter teaspoon it water. white simmering add one HELENSBURGH sugar. liquid CRACK THE Then it into Mix firm. a tin greased a well them stir in draw New of cups vinegar. it becomes TAFFY cups of before squares it pour tlie removing peanuts^ caramel. colored OF into Put molasses. and the to or shelled with deep a add a Mark cup of let it boil table^^poon crack. over quite cold. Add a teaspoon of vanilla essence and pour on a buttered dish. and TO of cup each whiten pull in will as CANDY a when will it chocolate for MOLASSES harden the aj^ain. Roll hours fondant Melt harden. tin of TOFFEE ^4 lb. desired. slowly stirring constantly. it into teaspoon cool. Fill layer a balls. Put brown butter PEANUT to the sugar them. heat and few spoons table- it 2 to candy or a CREAMS Mix as fork a of syrup drops of teaspoon with little Manilla. fine. let small into COCOANUT cocoanut Fcme well. and squares turn before it cold. and two sugar. Grate of it and into CREAMS vanilla ounce an tablespoons 2 the drop . and of stiff. add stage. balls becomes chocolate bind it thick flavor and melted into cut flavored fondanty squares. to sticks and slab or a of to tin the to and sugar the and pan. and turn white inch ^ it into Cut wash it reaches of becomes a then dissolves. few a ^ remove add chocolate^ and sn^^ar. it onto crack 2}i saucepan soft-ball and let it boil Dissolve " hoar. butter sweet in condensed 1 teacup milk and cold boil water. saucepan a much as roll it into or 6UGAR large a it with directed as 30. the nuts. water.add too 29. and 32. just covering dip inch one lengths. off of into and stir until touching }4 teaspoon vanilla. till Stir butter. until in it. a same and CANDIES with the chocolate. When cut it will until boil it can it into handled be inch skins. 83. with 279 USES ITS 2 lbs. inch one unsweetened stand them balls. ^ntly into or into CANDY two-inch sides the the oiled an balls the creainn. cool.

silver breakfast. half-inch into also of and the with juice or and two may There the bananas same Add in serve glasses it way. of proportion cut grapes a with combined be equal an little skins. 1. butter. small in BANANAS sliced Bananas for sherry before sauted in be in cut dessert with boiling water. jelly currant with vegetable a hot To sauce. sugar or lightly together Mix FRUITS OF blanched. a be may ends and fiour. luncheon^. in with covered cream little rolled then and They the a to SAUTED. the minates into Stir with a salt skins with pan them almonds can small a frequently as soon then as so they piece they are be them pattiag by easily of will taken butter. desired. Almonds sherry Grape-fruit the in orange-palp. half-orange in and dice. orange th\d if liqueur be Seeds good a may q(!iantity mixture. luncheon. at coarse which skin is The first a bitter sugar portion. each sometimes is juice a with eaten it of person. place all Put them sides. to as will light a the make resemble and tiiey or croquettes^ and dilute sauce. served ard ALMONDS No. the Blanch . with or entr6e. oven. dessert and served being half pulp the separates and added. in used salpicon. be should cat removed. one as glasses. two color. brown from in rubbed and on the boiling off. almonds blanched in cut or they so fat good a orange-juice be may square. an light lengthwise. freely . served the as siiredded a with jelly candied orange-peeU SALPICON 3. may each to little A or thin the from knife.XIX Chapteb FRUITS The The palp be must sections^ with teaspoon of sherry. 2. SALTED 4. served the peel. if necessary. two. at separated a from spoon i6 served grape-frnit GRAPEFRUIT ORANGES. in chopped few a cut fried as make cream moistened Bananas served and the add may f^RlED AND whipped be is added. SLICED. in for water the blanched a Sprinkle moderate them a few nuta oven*. Peanuts 1 be may salted the same as almonds.

'a. them lemon. on of and the let stand and OF off the WHITE liquor. Cut dice. place if put and ice mixture fire well so glass.in and the over FRUIT together.FRUITS ?Sl " thj9 almonds. on saucepan OF the two fruit and dinner^ or meals. an the dozen a bowl juice which it into Turn the into bananas two chop quarters. raisins is a good may way a solved. Salted and nuts during all times those after punch skin served is the the mix them the the fruit in pack fruit same of segments remove Put a let cap of them for cold. a stir over with mold way into blanched china mold. bitter of white of into them grapes. cream This a or hour. may cold water cool. disfrom it soaks if convenient. in Cut pieces. then into dozen a of ounce of pulp Mix y^ Soak the any frequently. dissolve it in the fire has drained slowly. FRUIT be and of cup half sherry. CALIFORNIA make r"ini a pour penetrate freezing-can and a ready not a to Stir serve. are in going or both to waste. of cup all add fruit. This seived are Any be to used utilize . puts. several and frozen as remove pound a rum the Put dice. into sugar boiling point. until so . then The will rum mixture into until or the cut cup a the to hours. skin and walnuts. and to when pup the while paper 6. the CANNED syrup as CHERRIES above. JELLIED 9. and the two candied boiling water. Gut roast. fire colored off the with stand them they will so shake thoroughly each to 2 are Let salt oven the they ontil they oven in No. salt loose light a a ponr oil for them evenly be dry in the Stir cup. FILBERTS little not an place and colored. same almoiids. the half cut almonds. but WALNUTS walnuts do salted of butter have the the Turn serving. Stir brown. Filberts every in occasionally them and tablespoon a shallow a on ALMONDS SALTED 5. before AND a almonds. a used into turn of sugar cup half to small into oranges lightly together fruit. as removed. cut freeze and in the way. in from carefully luncheon at SALPICON 7. Blanch in add then hour. PUNCH Drain at eaten are PUNCH into pineapple a and salt together 8. " makes filberts good a combination. oil of tablespoon them onto pan a SALTED in blanched. soak pieces. and a mixture of fresh instead of Iroita gelatine the that cherries yi add a juice of tablespoon set of aside fruits may cherries. are mixture A the oven. in be the for and Serve same omitted. and way same grape-fruit from come until the in small three seeds cold. fine ENGUSH them Brown of of dry.

BOOK as in soon small other or in it an until it as the glasses will this in clear. filter through (or sugar into a bowl or the in if more to to paper on saucepan moistened arrowroot cup dissolved with strain a porcelain-lined teaspoons then about require frnit juicy earthenware stir steams.tS2 ANGLO-CHINESE THE COOK The first as course it as waten time summer fruit )^ put it as Cook and cold fruit-juice strawberries clear. of it dozen oranges. sugar and or 3 . a an fire^ little acid It i" . . make and strnwberriesiy orange^. for Take two of jaice JUICES FRurr 10. or the or frnit any frait makes delicious' a when season. is add of }i eaten it turn a spoon. cool. soon of quart a of quarts colii served in lancheoii currants. prepared follows.

it a it carefully until thick. wholesome Make time. a them them lemon with slowly Boil cloves apples jellied it of leave . A compote Bavarians. strain fruit enough fruit the the drop firm is it hold to the few a the fruit pieces form. Compotes pnddiDg. or the Peel COMPOTE them. of Pieces give jelly few slices them and serve the fruit give apples. PRESERVES i. thick or Have above. until it cherry be corn-starch served in the plain. in them Cut and core good oranges a knife. delicious with syrup a from seeds shape. a Remove boil syrnp it Let at down cool before serving. slices. until tender. with for AND COMPOTES fruits combination sweet Let iresh are In XX and 32^. and cinnamon pour apples round a For cooled the core COMPOTE over one whipped oranges the gives with make a in garnish. the a two or being added. the apples the may them bo be filled a sharp directed as fruit. over in. paddings. two in boiled boil The glaze. keep them in it each using knife pointed to pour of center or at careful and threads. center. cook stewed. it is They be may other or boiling but tender. still After skimmer. the a the little syrup dish. syrup. to them cut or adhere to bright-colored a jam. a about or rice When until with PICKLES molded served with cereals cake they as are a very a children. in compote. may of until the the spoon center whole.Chapter COMPOTES. a the time. with good a jelly the into finish and syrup syrup over tender. lemon-juice candied one ORANGES OF to witli Remove Boil down down oranges crosswise. the flavor. APPLE 2. partly When point will enough with halves. Boil a glass Orange ice-creams. with Mandarin pulp. its let cooked. with down a 3. and Pare quarters. or . piled pretty cream.

down lengthwise. rubber be sauces. fill the and tops to without to while the out juice that Any bottled it overflowing. covering them the Remove syrup. two raise to boiled to carefully around and water until cook little at bubbles. Part water. Adjust them. open plums and in . them set half Cover cooking. also in piece separately jars place air any may in each little and spoon-handle a for them cut of 30^. one jar splitting the fastening go syrup jellyi or a of inside each a or antil it completely jars. peaches it ia likely on this. or Place tops. sugar % the add soon the in the put preserve kettle dissolve a them from removed be easily can as way not. flavoring pears. and cold into each color Let transparent. placing boiling water. in for a meaaurei to or crack priek the for pears. to Peel the dip to the have cooled jars after they the ready become cup is filled. syrup. Preserve of contents where cool jars to in Use enough on is as must the in and boiler it time. be When and two and shape. boiler a or move boiling run over ingi was adjust the and is left whole syrup in jars fruit. warm clear. them Place rises. but. a will in ready pound every it boil much it is cooked. fork same or To before the air will it as it may etem. jars without water. the the cook of the not of of jars. hot more PEARS the cover poniething or break of 2. into then o"f rub water to lined Then fruit but fruit into the ladle to has fill them to use the a slats of they will wood. take Be it rinse and fruit. porcelain- a very a moment a again in off any rubbers the place Add amooth a for it several Place use.ANGLO-CHINESE THE 2S4 BOOK COOK PRESERVES PEACHES L The skin by surface. the fruit fill them cooked jars on boiler. and id tender fullyusing tops while looks and to the or the Bemove come several the in plums skin off if boiled places with from too a the them long. pan the basket wire a fruit Cut skin. strike PLUMS 3. left they maybe jars with again rest the filled to liberate are as in crowd times. place or float until boiling water. as to sugar. scum hot in a cold that them cooking. a carefully off the the top it as Add thorn. fill the Stand bottom carefully. of the the not ai of minute. as until plunging water peach leaving peaches. if preferred. it loses jars hot. directed If left prevent cooking. lb.

.

1 jars with place in fruit and of sugar the that See the and water cooked. sharp a from let but not MARMALADE APPLE for jams. then air are of fruit. the over will be bring and for to boil. PEACHES pound No. a pack 15 peaches ready (peeled). it is tender until is well orange the Weigh of poand a off skin part. begins syrap boil syrup the peaches the to them minutes in the table . a juice of the Remove let all the reserve VEGETABLE marrow. the sealed. leaving consistency. pound one Boil ginger. la . six One poand % as a directed as white each to pieces together. for all together quickly in quart the the 6 pithy shredded rinds with the to thin be rind. quart water. white brandy. spices into squares Take all away of sugar. and seeds with 11. sprinkle witli the does well 9. about add inch 2 following day. pulp the tablespoon Place in Remove is cool peel them a take leaving catting it. brandy jars and weeks. Peel OOOK ANGLO-OHINESE THE water peaches Take out glass jars. marrow broomstraw. of the palm the possible as fruit. 2 sugar. it till the oz. and pierce Boil pulp. 6 lbs. hermetically frait which MARROW and little sugar. it in plenty much BRANDIED peach. and keep together sugar and simmer for the peaches with they this pour in a dark No. it is preserves it into make and the water rind and the enough to lemon and 10. and right sugar. weigh.286 tumblers and making This cover. frait before the to be to hoars. Allow a large one and for two require not BOOK jam. alternate Stick place in three cool a months. a piece the same Arm ing layers of Q^sA into cut of 1 lemon boil at Add of the Select add of old rind sugar these of 12. very with yellow knife cooked should It the When and hand. every jars to pound a tight. in perfect and MARMALADE the all the out cut Make Drop seeds. ORANGE take one cook until like jelly. on the minutes let liquor They fire and the after ekimmer perforated out 8 lbs. and white the 13. a drain of the in to of water then the until time peachesi peel Allow BRANDIED white best Put the boil again. them cut and oranges thick. into and jaice and peel it cool. cups of sugar 5 oranges. After and PEACHES are 15 a all boiling place. jar. 3 1 allow easily with shreds. thin place is not In JAM away pound grated the number a solid each to quarters.

When until cinnamon. This the by removing seven of into of Damson pound set.287 JELLIES CURRANT 14. jelly use Place stems.. juice. it pint allow add Pick slowly until the fruit is soft. It This cover. Boil hours. from the each turn mace" plums in and and a To add the a cold on but boil slowly without until Put and sugar move re- pressing. and not fruit does When success. and the peeling pint of juice allow each to turn times JELLY liquor through the give to the juice into little gelatine in pieces without them a{"ples. which is good skins. MEATS )i (tie the (weighed cinnamon. or pound a QUINCE for preserving. are juice. but to oven and in it clear. To add used spices done will coring. Pour jelly easily. will on take the 20 apples minutes. SAUCE boil until of FOR plumfi. of sugar. as straining seeds the of and the it is kettle the sugar added in sugar let stand cheese-cloth tumblers them improves 17. cup in a bag)* like jam. jnioein the preserving kettle Continue dissolved. are is dissolv. JELLY cup a cloth thick so two ounces they be can like marmalade. then Cook Passing not minutes. the out grapes (tie the until ripe. To the remove a make to heavy a the boil ed juice is clear the cherries and Grapes Wash imperfect any they Measure off strain tender. all the out each to ANY porcelain-lined a press heat. with will roast before one 3^ take ounce pounds about of IJ^ meats. the kettle juice. and sugar. strong PLUM cloves of pounds glacises. it becomes 18. insure GRAPES for preserves. enough juice several strained the into the jelly it is usually because not crush of sugar. taken from cloves the sugar. seeds. twenty and do BERRIES perfect fruit. Prepare with little dropped until CRAB-APPLE 16. over and water and very OR SPICED as grapes removed). ^ each ounce Remove the of stones ' . add spices it becomes thick a of grape*juice cup removed). and Strain through let it burn. jelly spread much. apple jelly. prevent cloth if necessary. glasses and a APPLE 15. Make boil to them cover boil five minutes. boiling the fruit vinegar. and the Barely parts. little juice into clear OR of sugar. do carefully over filter paper pound a Put hot again. the stir until plate will jelly. cut the -Put stir until and is recommended. 30 to in tarts used the same a Turn into pulp. and the Measure and make to only the burning.

cloves. ground pepperj )^ "i . tablespoons P^ck in add spices. alternating layers. PICELBD white of peaches. and peaches cloves^ mixing portion (Sveet) })cel and slowly of pint one cinnamon PEACHB8 Put of a and pea. ounce of size boilinjs: tlie pour each the strong wanted them before 10 minutes in before }4 ))eppercorns. t'welve and let hours. spices and the tlie to weigh. cup a few one and cover minutes ounce of of jcinnamon. minutes tender. days in of brine three Then thick. and portions. CHOW-CHOW of green tomatoes^ layers with salt. doz. straining into mustard a the over cucumbers.t8" THE ANGLO-CHINESE COOK BOOK PICKLES L Select Allow firm }i lb. seed. figs. together then K pieces vinegar. or any float to the changing vinegar seed in of let and piece a of sugar. Remove pour 4. enough Soak i)ear8. cup They boil pickled in this be OR water 6 every bag. 1)4 gallons of scalding hot with with one pint of grated celery seed. few 1 of the syrup top of each. it two piece a together for boil them ground into minutes. 9 1 cinnamon. and into cabbages. a other in small a the on upon which peaches into sugar and them tied To boiling point this To vinegar tlie cucumbers tbe each is then place 2. bottles in Put and sugar until only. and Boil in put in glass fruit jars. sugar. until aiid way* until taking iu vinegar. itand 12 has pound of mustard cap of 2 sugar. bring fruit allow mace. horseradish^ of of each Uiem aymp after scald stand ounce an of the in keep then and pounds PICKLES clotli and a two them the GHERKIN with for oncei vinegar mace. Make for a figs. off the which and off drain another Drain pounds onions. 15 Mix hours. cup of vineg^ar horseradish. Place Bngar. H anvi 4 lbs. or using. Rub vinegar. ^ in pack brine and with cover let them vinegar stand and for water. 25 cucumbers. the Put a Boil the whole figs in this in clove tlie syrup. from the brine. them quarts and hall an water over 2 have CUCUMBER cucumbers add flat dish. Cut 2% vinegar. each Put the tbe remove pour frnit and upon Figs. teaspoon a white quart FIGS PICKLED 3. S larg^ been the vinegar boiled turmeric. can will To fniit kettle preserving a dividing muaiin "A pound every (able^oon a then peaches been fruit sniooth ejig. 5 place them days of alum brine to pickle.

tablespoon salt. 2 lbs. instead and for 6. onions the the leave and and tomatoes tomatoes are tender. soft ground 1 sugar. 1 sliced but peeled not sliced tomatoe?. }^ 2 shallots. 5 onions. green % and but white gal. 289" them add one ealad of cup thoroughly ail and }^ place ia oil and together jars. 10 24 1 tablespoon 1 of hour. and sugar while Bottle teaspoons 1 tablespoon lbs. 4 lb. half gently adding layers* it after hour an boils. 7. then simmer for two hours. cayenne- ^i . not i/^ gal. sliced) cabbage tomatoes. seed. until or salt with Sprinkle minutes. pint 1 . sugar^ onions. oz. peppers. Mix mustard. cloves. alternate in pack TOMATO allspice. 15 Cut cloves. SWEET 5. 1 ginger. onions brown cup hot. grated all 1 ^ and CHUTNEY apples. an vinegar. green ^ mustard.PICKLES Let stand of pound until ground perfectly then cold. Cook tablespoon 1 ^ cooking and Drain and pepper. mustard^ sultanas. }^ lb. off other the 1 brown vinegar. TOMATO pt boil oz. teaspoon vinegar. curry bottle liquid the CHUTNEY sugar. teaspoon ground thin into slices. Mix tomatoes. nutmeg. boil collected. allspice. }i salt^ % pepper. teaspoon Fresh celery Slice tomatoes. TOMATO SOY " gal. up quickly. used cabbage stand 1 celt^ry be may spices. teaspoon tomatoes hours. tablespoon y^ powder. GREEN tomatoes. the onionn. which for ingredients has fifteen lbs. 1 with lb. ground oz. seed. qt. red 3 ginger. (or peeled. together lb. ^ 2 lb. green I onions.

as bitter. down it let boils 8hut tea gives serving. where use one two or at cups time a very be made is improved tea 18 a the it.XXI Chapter BEVERAGES TEA 1. strong very a water. tea well not the the pot much it may taste. the water leaves five the enough needed. strong. and lacks immediately water water. slice of brandy. reputed in kept Swiss a the an which and a into tea a the the of steep that are almost satisfactory Where tea-bar who water kettle in long too getting using the to it the upon cover not after stronger Russians. made. this to time. kettle boiling attained the right punch cup as tes Russian Iced as by milky is tea should tea punch . Silver The in bag. desired. character clouded The iced. glasses^ when lemon-juice however. lemon" made are in a rum summer. is made soaking destroy a tea good over holding of preparations tea called ball poured Vario4is "Russian Jc^d the to tea-ball are Tes bard that Water taste becomes it falls using bag. and is tea the in placed ball the only removed from water cup. The Freshly water been boiled boiled for Draw the When minutes Tea. tea-leaves the required let it stand and a tea use still have balls of the just five after short are to they dilute the to may if and It at prepare first strength Water samovar. best boiling The a is not infusion. the below make after over an then allowed be minutes how and though as in matter no put fiame. tea. as in used. decoc- using. the If. to to and water good to life. at boiling tea astringent an convenient tea. good. the wh'^n the lias water color. to a and Iced glass of . remain The very be grow leaves put coffee. add |x"t. boiling is the tea of diluting scalded "eep be not diluted. the It become tablespoon iluvorings. removed will boiling-point. will a teapot have to where pot a tea muslin the water kept in of but essence is results quantity dilute to freshly tea bag the remove dull tea longer time. leaves. good as remain to five alcohol to infusion. will and it is well receptions. the should perfect. first of tea in or One it by and sugar drink strong. from give not The the Place the it nse be be to the before boil has tion. or come into pour hard. as are it minutes. fit to it will The made. or change and will adding thin is of lemon served the drink. than flavor the strong a be to kettle however. before continue the pot the of quantity and essential more or filtered freshly Scald is water hour an the tea by adding the sugar flavor refreshing very by adding proportion. of in so- each to These.

perfect the as therefore it tea. hold. and will full ground coffee the in it is used. hot while water will the it is -violently boiling when poured Put to the come an This the egg and is to tablespoon ground coffee before into the the boiiing-point. Like the Have coarse. of a into very BOILED 4. and pour over etir into shell. the side it of of the Pour r"^'^ a . If enough the water cold^ therefore have strainer. and slowly not bag. latter have if right be of boiling when water not before point to the have film a To pot a perfectly not Coffee soiled housekeeper. turned and readily coffee. as care acceptable as absorbs is great that and or an a made. with out the bat carelessly made inferior collect to the coffee of wiped flannel a into put results pot operation. If tea. but is coffee good coffee the onto is allowed water as a should for Any strength better well cloth. in made enough close is time. the between bean. co"fee. its get flavor less hot A pound drink coffee is better coffee weak heaping bWck make 'flannel a on the and thick. as milk* powder used hot pot to the pour pass having COFFEE coffee is order lose to with the former in is china boiling- in the in fresh in waste seems way. the The right unless Serve the flannel straining in coffee it in the coffee thick a depth stand and on powder much will water or it.BEVERAGES COFFEE 2. suspension. the crushed clear of cold the water of down the the felt the fine water made if coffee less milk hot will of makes be grounds. remove. laid freshly strong a 3. COFFEE pot. flavored tablespoon coffee. stale nicety is not the sweet. by a if flavor case. coffee keep coffee the have To to 291 fine spout on the it the place it beaten let it boil in on let boiling water. difference the niark of the difScolties of the one simple an is is very from the is allowed spout a quality made well that is right prepared it is which decoction. slightly fire and particles held and it one white minute. kept dripping. powder coffee diluted with of coffee coffee the economy Black infusion DRIP fall below It it. It is desirable with The best flavors. or Like fine an is the all earthen far coffee betrays ruin bad foreign if the coffee. at the will a be pan of is water once. and be must Put strainer through. also desired. replace it coffee usually pint. over it make beginning. Cue be to vimes coffee-mill good use There three go considerable any than will it will to ground strength. as coffee of making The closely covered. prevent to Coffee on a boiling to through dripping. If strained through the coffee pot. house- a its fine using half or cup.

Sweeten to Brioche light of teaspoon a for is lost detracts The jnat aroma mnch so and half it for one good to to strength and it in Serve serve. Add COOK be liquid coffee. add a minute^ stirring vigorously all the taste. milk uf cup time. etove If drops desired of a vanilla much. tablespoon cream or boiling cups cream improves milk cold in two pour heaping a COCOA fallen juice necessary of lemon -zest with in" or sugar. the each glasses of jntoe if the better. thoroughly Mix and altof^ther. of hot in with cocoa after not cup is wanted cocoa a 2 thin and water be may No. ft. but marshmallow A If a cup of to added careful be placed in successfully " omitting the lemonade. Dissolve off poor drink. LEMONADE 4 boer. boiliag water. 4 oz. too use few A sn^r. Sweeten instead of cups. strain or. on saucepan minutes. 2 qts. ready a allowing lemons. lemons. mix then carefally the LAIT to ice until left from drink AU milk to on 6. 8. of ANGLO-CHINiSE THE 292 with little extra the milk or flavor. Bath or buns are with serve chocolate for cocoa or ft lunch. in cocoa boil ready luncheon desired a 1 of cup then boiling water. cold and ICED black coffee acceptable CAFE coffee let it stand Any refreshing and half boiliij". two is very cocoa hurry. this rule nice. prepared in this way glasses makes a in^sammer. amount into three every Put sugar a thin glass.. loaf sugar. followed be may to add use. give it the breakfast COCOA 7. 1 bottle givger (stone" . Squeeze paste. lemonade slice of is wanted lemon. with of water. seeds any or a that to boiling. Do not from is the coffee the flavor flavor. of the enonjjh then oilfl-^all that volatile escaped BOOK minutes boil three coffee let the 5. the boil of tablespoon a boiling. remove When syrup. shavings have the the for lemons two may Sweeten few for Put very LEMONADE clear. No.where it will the perfectly still for five minntea.

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orange-flower liquefied jelly may together until well mixed. to sugar and add together. not thin 6 of cocktail a joice of strained the add auf^ar. of number any chilled. then orange spoon a shaken. turn milk cream instead of iuTalid. very and cream beating milk. Yanilla. teaspoon with kind shake taste or with any froit syrup. EGG-NOG the over more 8 eggs.5 teaspoons teaspoon maraschina with be not 1 syrup. piece of a express sugar may it is used for glass a will if desired. SHAKE it to . AngoRtara before.\dd mixture The as top. be used. or water. or ice must lemon sugar of noyau drops 5 fpn. whipped yolks and Lastly. beaten thoroughly pour stiff and on 1 pint brandy lastlj add l"eaten. take cocktail. and use. Lastly. mm naed be into them the as and whip cream. add whites be pint 1 as MILK sugar a The EGG-NOG must full of milk glass % Tom blended. . hold stiff IS. also of pieces ready until ice on glass of % soda-water. Eight as egg of of nutmeg dash thoroughly it in the one teaspoon one until that ten-cent a oil. size of bitters. BOOK COOK for sugar sweetening. glasses well the of instead syrup sugar use the only. an of eggs pint miU^ sugar. strawberriesy as 17. possible. Old glass. of a it Put pineapple. la.294 ANGLO-CHINESE THE To Sweeten and then. raspberries. The add large lemona 4 brandy. fills it with piece. add hold* Stir Orate a milky and the of drop yolk of tlie egg to sliake or will give a it brandy or slowly. THORP THE formula in observed before bottle a few and fruit any coor etc COCKTAIL cocktail one always proportions same Have them. Fill mix MARYLAND hard. add such venienti of slices following be must diilled and cucumber is for making beginning. tables}x"ons the over them brandy or 20. strained the glas3 with preserve cracked light a together. teaspoon a add Sauterne powdered with maraschino to of qnart a CUP SAUTERNE 16. 1 Stir mixture on the zest little of the Beat the white glass. . it teaspoon nourishment Beat whiskey. sweeten flavored of any ice and 1 cream. and much more when sugar. rum well chilled air. with or a any Fill up syrup a made of boiled light liqueur. of glass bitters. and a froth.

ov"r and 3 diiote for 20 the of of strain rafrpljerry a' thick and yfU'iug-if^Afii. on GRAPE-JUICE 3 to water top fruit the in serve 23. SYRUPS quart a and dilute and sweeten be of more over FRUIT can Cook currants. to of glass a cherries. " ^em slowly oome glass into onoe liqnid the Betam wooden boiling-point. cold. and juice. %ii*-u 24 of im^mA eo. fire. .-r a/3'J a ccrk of Kia"?r. Mtra until water w"*li Wlien cloth.d. Add of out prc^ss and the brandy elicrry. from the lei stems.BEVERAGES MILK 21. drink refreshing or dost and 22. I"rt eji'h to \yA\\^^ Ujn-e partt tij^f out it p-nt aj. into Jx""I.d ox^r j*om stand ligurT th"'fji ar^l aij'/lh". fiorcelain-iine"i a cUAh. strain then made of quart a little a grated or rum. Add -sweeten to milk shake taste. the to Use EASPBEERT quarts through juice. the to preparing in M seal and jars spoon the to the a qoart torn Ikmitb. heavy a chilled of pint a through raKphcrrieH| ice. 2L Pat then again it into 24 hours fresh tJie Tom vinegar earttien an and press ripe it with strain l^errie^. aogar. or softened. nutmeg. ^Wben 3 of it vinegar. of fresh with juice glasses wherries. end and express boil ripe tlie at another again nsed of quarts strain eome immediately. A PUNCH teaspoon a well 2U6 of quarts free grapes. turn kettle at and VINEGAR raspberries mijiUtes.

and BROTH lbs. Take cold skim a VEAL it and well. lean of oz. put barley are Remove salt. BEEF with a the Let into it gently time strain let saucepanj broth sago is quite nicely^ and skin it come to it is hour. fire the on boil.). boiling to {"oint. then clear. then and take it for invalid. sprinkle probably a scrape miucins a water that gravy off and through put care well sago. small the then a the a broth. pan add pepper. hour. of cold of the place heat pound one pint a and 2. boil thea. from free beef. one coming half add 2 BROTH with basin until for in tablespoons or it is broth broth and two it the SAGO two for stand this with saucepan for ready vegetables knife^ a for that the sharp meat in fat all is in AND beef. pints Take through quarts reduced. from pass hour. to This use. gravy it a When let it boil salt. two and saucepan slowly water fat cold water. barley end scrag water strain At the it Let water. Pour sago. in may One 1 If onion. liked it in rice. meat twice boil. Put chopped into the At Place the but do with Add fine. the a sauce* not fifteen add half clean strainer. and strain seasoa salt. or of fat. an and 1 the and salt the of gently Season end of the into until the % teaspoon the and boil served with the 3. excellent 1 carrot. In It will when it is coarse of cold it into it take the and boil does the boil. that case* two egga. the Cook for beef bottle in a stand for one of almost then hours. turnip. 1 one of two hours. of half time that of bottle this to end pan not mouthed large a TEA beatea.Chapter XXII FOR RECIPES NURSERY THE (Contributed) SOUPS BEEF 1. it Boil minutes. . (2 pearl all MUTTON mutton of shreds of simmer OR vegetables be Put and back cut finely teaspoon the off pound machine.

and hot PRUNE two cinnamon. to thoroughly. butter. stick barley in in tureen prunes and Put cupful of cold one tabiespoonful one teaspoonful of add four sugar. Make add to them pour THE it half was a TAPIOCA cupful of tapioca soaked and add two over quarts SOUP night. cupfuls of stock. Soak In which two till tender serve 8. pour add of water. cups half a into SOUP rind. and milk. boil until of beef stock or tender chicken in the stock. salt. cold. not APPLE fi. lemon prunes to of pound npple and and cinnamon SOUP little cold 7. Is POTATO quart the Boil well. SPINACH cooked of butter pepper SOUP spinach and and tlirongh a pieve. nearly are either make to sauce water transparent. Season After taste. of lump a slowly. CHICKEN much. Cook chopped very and onion. serve prunes. 5. and stove quart one of water.RECIPES of two yolks the for few a It is best eggs. a pan sauce- Add half thoroughly hot. put into tablesipoonful one salt to taste. cups (three adding four hours). 9. one drain and hot. from of rind barley. watching chicken the celery. Boil into too an two mutton as just enough on KURSERY hot. cinnamon Boil tureen. with and water the Mix cup. through Put spoonful boiling water. nourishing. steam or 297 three or the eggs. then to minutes "urdle" Serve FOR the cook to the putting not down boil yolk of The same small the mashing Add egg beaten light 6 )^ cup let not the broth it boil to the fire over the or broth will eggs of of beef it added and parsley is very SOUP sized potatoes have and it does with season been mash. celery. which 1 broth. Heat 1 do but boil. a do Stir the of BROTH cover medium add potatoes. water . cup Stew water. together fine. and three apple tea- a cupfulsof Season sauce. and eggs. or of pound a Take cooked. sprigs few a but or to water When and onion spoonfuls broth. the susar colander through press or half lemon. very 4. When of flour. with enough with When and salt sieve a cornstarch of thick a One with prunes when into add inch one sugar. chicken closely that it tender.

When from through the flavor however. or until very thoroughly dissolyed* one-half salt and season with stir into it two teaspoonfals slowly cup of of flour . for colander. Prepare of itrated carrot. 12. in MACARONI 14. when lentils to with When PEA desired. the additional an thickened part only. place of potato add SOUP after reheated together and dice. be not used hot cut rub lieheat. added the colander. a (the brown grated bread crust of flavour onion to the remove teaspoonfnls onion. Simmer in small little cold a potato eggs. BOOK SOUP Heat slice of onion. of to in turn flour For in three When thin pints of done. in a tablespoonful a top of the the add loaf) milk is well salt. quart of soup each rub boiling through Beheat. a boiler VEGETABLE of Rtock. has double a quantity taste. adding soup then is thus boiling and to and hour^ an thick.thicken tender. through stirring briskly pint of lentik dark it VELVET 13. soup if skins. a a double half of cup for half an Bemove turnip previously cooked for of water of rich of soup. For half a add boiling and to and hour. quart a hours two milk salt and teaspoonfuls flour slice to rubljcd well the tliree beaten yolks of It must soup. a the of liquid of finely flour. sufficient be and nutriment colander a again may color boil seasoned LENTIL in and when and soup. SPLIT 15. and (cooked) cupful of macaroni put thin to preferred smooth rubbed Plain If desired salt and been a add perfectly eggs eggs. soup pints in smooth be may of two in soup less a in less parboiled for half Much valuable through if too heat to and added all remove the slightly Heat quart of milk. SOUP a cupful of split peas hours. add boiling milk in and SOUP water lost salt milk. and a with two the over rice with barley or into fresh to have may be boiling of thin cup the proper mash and cream. teaspoonfol Cook of tomato. Ponr slice of onion SOUP Then Heanon. a mix to until strong If serve. Lastly with twa add one serve. cream. a preferred.298 THE ANGLO-CIUNESE 10. or and to it one the CARROT 11. consistency. cup larjtecarrot one longer. and thicken little cold milk. simmer water quart a SOUP boiler.. slowly to |he and water which small boiling. and a slice' flavoured. quantity browned first water. drained or in colander. perfectly tender. quart a COOK six add boiling.

the the of teaspoonful the in it' to OATMEAL hours. for or saltspoonfals make Strain. more apple water off serve. be salt of four a pearl or of three or fork let to steam meal with sour and oatmeal acid escape. a cap bread A of beef crumbs. PUDDING TEA a add fever little a five Cook then with it into water. the cook which flavor double 18.RECIPES rubbed in smooth preferred If celery the a FOR little cold may be cream Waeh a for water needed. tablespoonIt bakes . and flavored soup simmer strain and instead }i salt and add cream. used and boiling tender. in serve. with slowly from portion MUSH Remove will Baked cream. or 16. in and in cinnamon Pour two time cooked quart poured patient tea. 2 boiling to boiling the Serve the boiling GRUEL salt BEEF nutriiious qnarts which of preferred. into delicious are a strongly salt. and a a pudding thin minutes. 299 onion. very on time to barley the as there grains. beaten yolk eaten They whole. patient. liquor. little until and juice lemon boil complaintf summer with the nutmeg. 1 cover and flour stir consistency the improves then water. or sugar. the and antil BARLEY hoars. of FOR crave many the If quickly* cream so boiling cup cold thin little a cream. if a wet arrowroot smooth sugar. and dish a heaped and bake. cap meal two the thickened SOUP drain adding is whipped be may barley. salt. the salted. of NURSERY THE a beaten small for egg pudding invalids. the apples. the and give morning. barley 17. flavor: scant just sugar into it milk. If I cold with the and with half groel little a inch an If if stick for of ful like of stale costard. add the before water intended a IS. is obtained. desired the Mix water. pints. jelly over be cook with stir boiler with apple and and lower Put water. the a boiler. Take pour sauce. water serving the salt. paste or preferred. oatmeal. saltspoonful 1 in CHILDREN ARROWROOT water. three cup egg 1 omitted CREAM tve the about and an of cap When should Boil water.

yolks of 1 teaspoon vanilla^a stand in a sugar and the banana different the kinds of to or of teaspoonfuls bake nutmeg. a cream. grated rind the Serve with slice into them. kettle CUSTARD the milk" capful milky one in dry and the with warm two with flavor flour. ^ mixed tablespoonful a to in them tie and and to with table a custard. drain of pound a ounces ground of half RICE BOILED 2. serve one of batter. the and with season been APPLE mace a with Serve two milk simmer sieve) of a in pan the or to milk small bowl of the whites of add apple 3 eggs (Steamed. down scrape vanilla. stir little pineapple or tablespoon fuls 3 Pour stir the begins into pour PUDDING boiling water. . add to Grated serve. vermicelli. three floured the boil a a forty minutes saltspoonful of trifle witli balls into mixture Add fine. vanilla into or . a boil these aboat cream. sauce Sweeten and (which lias beaten to a of castor salt. core thick of l^t one. 3 DISH A 1. it does a so. ounces nutmeg. then until stirring water. pudding and ounces two hands floured With cream. to tablespoon foil pinch of taste. moderately half Moisten eggs. or it mash of sugar. yolks of the spice. 8. flour. send sugar. nutmeg or sugar YERMICELU milk. ^ teaspoon puddings. deep a salt. of juioe of "iigari the 2 lb" 2 Take into turn applesi and mould. 1 of sugar.300 COOK ANQLO^CHINESE THE BOOK PUDDINGS hours. or " Boil it two of butter.half soda of thicken. pint milk. a APPLES OF and pare lemona. 6. to bottom when until cold. successfally makes PUDDING pint of floor. of sugar. heaping teaspoonful and then to in yon eggs cups. Pat vermicelli pt through stiff froth. pan eggs and from pan it let the the cream the the and pan a into remove added cocoanut COTTAGE ditiolved a in of cream in and beat sugar the chocolate.) two cinnamon boil. shape Steam cloths. and DUMPLINGS rice. this to milk begins custard and continue the boiling cool. custard 1 lU add pan. shake quite soft and clear in the looking. 4. FLOAT When till it is two eggs. cupful rubbed tartar moderate a sweet sauce. of it 3 eggs. then PUDDING. little flour. tablespoonful one slices in cut oven. 6. One milk the while sides.

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sweetened. Mix the half oatmeal . a its contents 12.pulp half the ^uick of white quickly a to egg Beat the stiff a sugar. and pour the of it with well a to on fire for ten minutes. or castor ounces tapioca fill in and whipped cream in boiling the about pudding lbs. Serve at one-fourth about stew and pan then the remove the over and apples. . nutmeg lemon rapidly for five boil and stove one nicely puffed apples. an ounce pint of milk. one one egg. being them. dish the one the up minutes quarter a sugar will cook take taking away and Peel pears. one for Return syrup sugar. a lemon scant syrup. enough with water soft. Peel holes of half an and each hour. it pour peel the a cover but others. slowly lemon. juice of and pot with either put a of fine Soak and lemon a apples. OATMEAL 14. smoothly milk and crumbs. 1 of stiff forth. half to the to cool. froth. tart into sugar avoid to buttered a pint water. cream. 12 egg and juice. cold the core with Let over top. a them close with do not piece of coarse cold. the sugar. careful the not to to saucepan then remains. a with a stir the batter pie dish. over remove Put pulp. cut brown half and peel lemon in and paper 4 jam. water to grated the rind Pour it become the of Then them the over then cold. carefully juice and lemon lightly the stir in from pulp all the Scrape COOK ANGLO-CHINESE THE 302 an of canoe of warmed Scotch butter. hot APPLE deep serve in bake whip up. about oven skins. apples^ apricot hour one of gently until and the bake 2 sugar. of and pints of pared white remaining add BOOK every till it is hour an 11. in 2 Pile the Ck)ver forty minutes. atew^d Pour or fruit. the earthen deep Serve tapioca. pie saucepan. put jam. 3 into mixture quarter of apples. heaped of bread crumbs. Half oance an second Juice. few cloves. beaten layer it half of jam a pint of boiling Then add to it the yolk of the egg. for quart one simmer pie dish with for quarter a TAPIOCA it into tapioca and that granulated apples. nutmegs a water then hour. PUDDING half oatmeal. set and fire lay them them. it. ounces the up STEWED 13. a slow taste. pint a cover and PEARS six of lemon. cover little cold mixture vanilla the over to bottom Then milk. pint boil apples. an of the Put sugar. one the from pan pieces and the break quartered where it set of add APPLES STEWED and add bit of corei" once. Batter. to pound a bake.

it with mix taste. all colour. one two Beat miuutes. cup vanilla roughly meringue pears CANARY their baking together the one of drops the up FRUIT equal milk quart and eggs lemon. thick. Thickly egg. biscuit pale a and the on white PUDDING one grease basin a beating then ring them and is peaches or quantities sugar weight powder. make a and crumbs the cold Serve bne-half together and a sauce cup pour on and baking rind. in Cream the sweet melted milk milk. one it until oven 16. grape water DEUCIOUS 18. stir lightly into of castor teaapoonfuls Put top and on FOE of lemon. JUNKET . cups and grated rind the the also one sugar. kind any or of tablespoouful when . one-half add boil Let cream.RECIPES the of miztare the to egg the then stiff a dish in at serve bake it a berries slow very apple of bake 20 4 them 1 eggs. in beaten like soft pint of hot one with custard. This a of cup Add of salt be 19. pour stewed a glass two rennet. grain ia distinct sugar of it served of essence till stand with into heat. in well to it out miliijOne baking them in. should yolks of two cook blood about tablespoonfuls two loaf powdered to warm it into made. RICE cold cooked and Let sugar. and custard NURSERY slowly about Heap sugar. with sugar. of this 30^ once."*. lemon nuts. two pudding. flour mould a the one-fourth eggs. powder. the whipped greased COTTAGE raisins. a milk quarter While of till every a still hot* cup of stir in . stirand one-hall for steam it done pudding be with and one Cream flour. powder. serve seeded one-half bake and or are other GRAPE cup they the Pour butter. cold. grape Foam flavor and minutes the mould and break cream flour and one when boiling enough few one butter. them lightly hours. Half the fruit. butter. so pans. Take or china tables two bowl of poonfula qaaoiity can Soak quarts and bo and half a stir pinch milk. together in with castor basin. ingredients. CUSTARD rice eggs. teaspoonful add few a meringue PUDDING stewed or sauce mix Two sugar hour. Take THE froth. 15. cup and PUDDING follows: as butter sauce. 17. with in add Tarn Two to rusk of small crumbs. NUTS hour Mix and of soft like mixture cup Heat in. consistency it the make to inches two sauce: tablespoouful one mixtures Add will floar^ cups teaapoonfula three nuts.

fruit stewed hot the removing the alternating butter crusty layers. the into caetard Brown dish. soda.THE 304 the whites and stiff beaten cool when COOK ANGLO-CHI^'ESK and eet with cover cool. add ane w cupful of molasses. Toast well. it placed for of with sweet spices. eerve TOAST 20. cornstarch. custard added of milk. To of quart one bread PUDDING BREAD soaked crumbs soft in fruit. be Serve Mix till of teaspoonful one basin. IN eggs. BOILED 21. about custard. beaten yolks the of steam or 22. GLASSES cold sweetened. together. Put chopped teaspoonful a sifted fiour of cupful one of decoration. one about sauce. if a necessary currant milk of pint a jelly 2 and froth may and aid stir 1 a carefully in slightly boils glasses. boil . When to of the with 3 CUSTARDS teaspoonful 1 vanilla. to Or hot the turn of meringue a BOOK whites. and with hot several them over pour slices thin PUDDING stale of bread. one a of cup hot milk. hours. tablespoonful of cupful a butter. with over the the fnl teaspoon gradually Then and 1 sugar. of A of % Flavor whites of with the touch eggs of . them 8erve warm sauce. little a teaspoonful dessertspoonful into of serve sometimes salt. these add thickens. a slightiy and cold. flour cold.

flour of flour up. in well roll not joining soft a three teaspoonfula two into walnut bake eggs one milk. 4 in sugar. with qaick a begin with. will and shallow a it finger. but rings by rolling tins on bake. 1 COOKIES molaBses. add one and castor Put the to egg mix well grated pour rind into half a Take of a flour lemon. working to and Mold roll out. teaspoonful one well. 2. tliree the teaspoon of milk. tin. of 1 teacup from butter. the ends. well 3 eggs sugar. for dissolved witli. butter add of and butter like the Lino sugar. delicate of gradually). JUMBLES cups flour taste. teaspoon quick a a the in enough the dough it rij-es and as cakes. 2 cupa butter. pint of a board. ginger^ small light brown. very 1 LEMON flour oveu. half a sifted of cups the tablespoon 1 COOKIES teaspoon with cloves. smoothing baking and in. very two of flat tin with into basin one shake and the and and over flour put it of it tablespoonful one are powder of a teaspoons oven a cream of cinnamon (Try little a a milk light brown. and of butter. are soda. 1 cap MOLASSES sugar. then Mix and it with and till soft spoon mix Now it. the in wooden a flour and it dough of well time. Do long a with the on of tablespoonful duq till both baking make to ingredient. the on (try baking SANDWICH and side. spoon sprinkle cups of ejrgs whipped in and cookies of teaspoon bake soda beaten together eggs flour to break ofl" pieces strips as large inch arc apart.BECIPES FOR THE 303^ NURSERY CAKES 1. to 1 teaspoonful CRISP 3. to an jumbles These oven. 2 outside. your as of size 6. adding each make to VICTORIA piece a beat tablespoonful powder stiff sweet in). working begin to 1 in and tablespoonfals six flavor powder. cup 1 dough. juice of the sugar. it 1 lemon light. pint of flour each milk. paste into make butter. Cream in thoroughly Beat they as teaspoon Bake enough or hands beaten. a and into COOKIES 4. the egirs that had and one the top. alternating the a suirar cream. just stifl* enough dough over 2 butter. . Talse apt to burn. a dough. flour enough nutmeg. add milk. and keep of weight the 2 Spread grated peel sugar of spreads. Sufficient and flour bake in make to soft a rather steady a soft of than cups 1 tartar. with a 3 all is after Roll out es any of used Mix well lay moderate a greased pai"er.

without tin paper. Stir them set 1 boiling in batter. 1 add sugar minutes. perhaps cake cream. the on the spoon from drop to mon cinna- the add . the on the to Beat about eggs. pinch a of the sifted the salt. sugar. Grate salt. soar cup Work molasses mixture. moderate this of white yolks the After oven cake. perfectly light. 8. flour and in Bake slices of citron hard very 5 of a the on minutes tablespoonful flour. 2 cups 10 -with in to Stir eggs. of in and rind of moderate oven -top and return butter. cup teaspoonful thick add as the milk the flour. and a 1 it make to the beat 1 ginger. cup 2 cautiously. thoroughly beat and gradually just enough and stiflen. a butter. two of CAKE together together 10. add molasses. 20 about to and on touching. of in. Two cupfuls and and to cloves. down to on quick a half top and the on lingers out cut spread Next let cool. OLD-FASHIONED 9. 3 of 2 cups sugar whites about SPONGE sugar^ of sodn 1 LEMON CAKE cupful butter. butter 9 oz. in once first and together loaf to a light. lastly in small or tins. range warmed cup trifle thicker. and paper Then pale browu. add stiff froth lightly. 10 1 cups until 1 sugar. to four yolks of the suear. and of the beating 40 flour. using sugar. eggs soda. then CAKE sheets teaspoonful ^ lemon a alternately "egg of oz. them allow to light and yolks until the Beat namon cin- each pinch a eggs. of the sifted grated . beat flour. greased a powdered CAKES DROP SMALL 6. and stir in the foamy. then milk. water. and eggs powder and flour butter the to five baking the with of buttered Break sugar. and till firm oven sugared a BOOK COOK ANGLO-CHINESE THE 306 turn shaped fancy or half one pieces. enough sugar tin.Bake abont minutes 10 in its browQ side with lay the other jam. -with flour the 6 with tin cake spread to MADEIRA 7. flavor with powder Baking before is and lemon an add and a them bake improvement large teaspoons. pinch a spoonful a till all Then them beat and to Beat oven. cnps spice slightly warm. enough in and and the bake at 4 the eggs. cup Sieve GINGERBREAD SOFT dissolved soda teaspoonful put stirred is large two of two or cream a well. to a measured until very sifting. dissolved in a 5 cup eggs. cloves flour flour Leave for them room the Prepare e oz. 1 tencupfuls teaspoonful flour eggs minutes. of 5 sweet full cups milk. very light 1 cinnamon.

ree^ out clean . stiff in can Butter into the butter fill juice. ingredients* quarters the cake of is salt beat Add enough an done. well 2 }i a 8qaAre" PLAIN sugar^ the last. the cold. chopped the the few a sugar currants. lightly Rub and milk. 4 soda. 1 and to then wbile. to Test the a and cake the Milk cake the tlie the ^eel and milk sour tins. i^eel. lightly a into soft a dough together it add comes the and yolks the other an"l about oven if by sour then whites hot teaspoon Mix butter. CAKE lb. drops and Half together. of eggs. cake these soda. of cream. into cat GOOD A moist oz. adding it to fionr.and and floor joice the U. (Note. Bake a stir to in- broomstraw.) and whites )^ carrants. 307 - sngar added be to icing and the all lemon with ice butter Beat beating lemon. make ^^ turned tins. of bicarbonate the flour" of lb. milk. When lemon. sour eggs. the Separate froth with add shallow two of oz. be eg^ and tins. a alternatelyi of juice of juice peel NUR"ERT THE FOR RECIPES beat tl. Bake " lemon peel the hour.

the up so the If candy ing flavorwhen and cool. a Pour water. mould pop For pan. If stir partly pull be may and over prevent boiled is pieoe a boil water. one on the the with popping bottom. BALLS CORN " Take the corn white will mixed. over into it half out into is few a well and batter. 8 sngar. butter slack a enough.308 ANGLO-CHINESE THE COOK B(X)K CANDIES 2 rind of cold of cups half before it lemon. the nice of cup of tablespoonful corn. be POP 3. it soda it to cold teeth tins. brown). water. Put the tuolasiesi slow tins 2. it with candy twisted. flavoring the cup sugar. look to crisply hands your is begins breaks in uutil MOLASSES into egg an dropping and is half of it fire well molasaeei of quart one size by a cupful 1 cools. it put one Stir shake with No a down white molasses. spoon flavor in one Boil until should pan so popped cup until thoroughly be added. it double ol burning. quart the of of cupful stirring in drops buttered well six a between teaspoonfiil a whitish a cold hardens it buttered of CANDY one thick. when grated dropped into mark fiat It inch in squares pulledy drop whole the When then will and in cut the on and and rolled strips top as quickly Now then well. (or of will corn in then ears candy. until bard cupfuls Boil thinly TOFFY KYBRTON 1. take the hand. desired a brown kettle. of it . Let often it of baking buttered. yellow. large 3 popped un in a sugar harden grease light settle at the Pour into balls After corn. to put pour until on or begins it fire Test hardens it take cooled. it flavored. vinegar.

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glass and stir grate in 2 nutmeg tablespoons over the . immediately. a thin cup it taste. tablespoon heai ed a water. salt. strain hour one sugar. to sugar oatmeal be can of cold constantly. the for water COFFEE 8. tablespoon a ARROWROOT 10. }4 teaspoon pour*on a cup wine OATMEAL bring sugar. top. then into put place over double fire and taste. CAUDLE gruel add the for stove a coffee for let simmer boiling point and to back the Soak coffee. Mix served for 2 in cook hours.310 Boil Drinks tablespoon one tablespoon one The loss the end by lemon and cooking be shall there made be every for several few of water cup hours in cold let stand minutes. cold. ^ of teaspoon boiling water. TEA into steak of water. serve for 2 Mix or. use on serve from time .* hour. GRUEL water. boiUng to added. and bring boiling point. simmer for two of cracker this over Cut and let simmer pounds 2 add two one of round brandy. beat boiling water. 20 either with arrowroot tablespoons 2 with wet tablespoon % sherry. To beaten. of milk. Boil strain. add saltspoon a for the of minutes^ 30 milk. and the add point. U. Sweeten of salt Ifi saltspoon minutes. to add . stirring boiling water. and sugar saucepan a strain. BOOK COOK ANGLO-CHINESE THE minute a settle before to serving. CRACKER 12. BEEF add one and }i milk cup spoon tea- and quart hours. boiler with crumbs cup a GRUEL 1 pour teaspoon into sugar. to Four tablespoons slowly this preferably. or that so at pint of tea. one bring of 9. in a of into well egg or of saltspoon salt. is often GRUEL oatmeal. hot 'one cold. flavor to 1 cup with of milk half-inch let stand one squares. boiler double 1 little port A 11. minutes. PUNCH MILK with egg-beater. For pint of a tablespoon one should evaporation of the in flaxseed juice TEA FLAXSEED 7. 13. 2 Mix tablespoons Pour sugar. good hot either time.

boiling point. add out water little dry three of the toast and cream of pint a and a sugar either of quart with water lemon cold 2 is the with a of sprinkle add or a cup till the port or pepper. or cracker butter. pour milk. curl. a minutes. on and TOAST 19. small into the squeeze cold. till and F. Mix 2 311 RENNET antil milk and rennet MILK and renret FOOD bread Cover TOAST MILK a delicate them witli brown. Heat to enough only WATER back be may juice made of tablespoons bowl GRUEL soak water. allow to when crumbs. this simmer for is a saltspoon salt. 22. Serve teaspoon a if desired a strain. the almost into to put ice on cool. WATER same milk. very Toast and barley-flour witli ^ tablespoon 1 exactly qnickly top and 17. boil boiling water. 15 RICE 2 and hour. that except of water. serve pieces. wine. break thick. thoroughly about two warm minutes. ingredients. of slices tablespoon one poar teaspoon into ice till solid. This 15 stir well add. them a an for required be ^ bread for together in of of fresh Toast of teaspoon add BARLEY barley rice will cup a mix added. SOUP tablespoons of a sugar. to cup of this over sugar. 20. sherry teaspoon oysters strain. add oysters gills of the a with bicarbonate soda and inch an of flour. 21. of grains the milk of a of cup point.. Mix is PEPTONIZED pancreatic pint a warm it with sberry together teaspoons stir over 16. juice. 1 MILK BARLEY 10 100" hot. and spoon. bring boiling to three covered slices of dish.INVALIDS' 15. it can saltspoon salt flavored be WATER manner to barley as quart a OYSTER water. 1 teaspoon Heat containing lint 1 of wine. milk butter which has them been and put brought . 18. Boil set extract minutes. Stir of sugar. grate nutmeg cold 5 milk.

them into yolks add a tablespoons 2 the yolk. add nntiT beat eugar.and mixed. Break EGG cup one has vanilla add bowl. a niilk^ one AND bowl. 26. salt. or until together mix water. upper CREAM from dish the whites. BOOK CX)OK ANGLO-CHINESE THE a with a into eirg EGGS small a ^ntly skimmer. into one. on As soon crustless it and as the battered add 14 white toast. cream saltspoon tlie whites Beat and two or teaspoon a 8"*rve salt. fold xuid light. until Beat omelet 2 pour minutes . for about cook pan. or pepper. the cook the To eggs.312 the together Beat sugar. a wine white the whites EGG well beat OMELET to 2 eggs of milk. put nnd boiler. POACHED boiling water break fresh egg teaspoons tablespoons sagar. serve 25. salt boiling to EGG tablespoons 2 strain. and cold. into egg an well add light. Pour two EGGS FOAMY 2" Separate cold. sweet mixture into the into and yolks ^ oven the yolks. 2 eggs. of sherry saltspoon one SHERRY a thoroughly. place to until etir the the beat tlie mixture for 2 minutes. . hot add add juice water the tablespoons 2 and grated the on fire. and saltspoon a of milk pint a CUSTARD SOFT ai. boil three slowly of yolks to 2 eggs.egg which with Flavor minutes. Beat NOG brought been or tablespoona 2 immediately. 24. cooky stirring constantly double the luUl SCRAMBLED tablespoons 4 wine. stir beaten whites saucepan. the add of boiling thicken. and into put this. the turn albumen 2 quite into mixture is a coagulated. to of stiff. saltspoon 27. Break brandy whisky. sdd mixed. a light. lift out the fsirly until a buttered for one minute yolks of good until until bowl in l"e^ins Serve and H the two cup cold until pepper. the Separate salt saltspoon milk. salt sugar rind of i^ slowly of eggs. lemon. add this point. teaspoon is firm some vinegar. sherry sprinkle a the from 29. serve immediately. eurface.

}i box boiling cups stiffen to }i in 36. in the coTer stand them jellies is in flavoring 33. lli water. }i cup sugar. 37. orange Soak }i the are 32. sherry wine. cinnamon.(ar. The FOOD FOR cut into small set in pan for 3 prefers a or 4 When out. a given boiling water^ ^ cup with cup add dish a gelatine. box ^ let all spaking and sugar enough back JELLIES nearly by Boil and soon. ^ 35. the The follows. then ^ water juice cool. making softened. J^ lemon }^ cup box juice^ making gelatine. until cold. of the The hour. }4 JELLY begins the set gelatine. boil Never pnt them Will not in. to for boiling lemon water until water of teaspoon a of ice and WINE cold cup 1 As over and soon thickens. cup su. 34. VELVET gelatine in bowl in turn ^ cold water. J^ vanilla. the . sugar. skim. teaspoon One toil order. LEMON cap coid of cold cup it as ice* of the with Serve inch }i square rags taste. for EGGS to the saacepan too 313 COOKED 31. BEEF JELLY water. Strain sugar. of cold dish a till whipped be can makes a 1 stiff. served which. cold instead the into a Heat meat Season of hot. sponge. duinty very it also tionr. cup cream. ^ yi box drop in added. or water. JELLY 1 water. CREAM Stir this cream. % for water gelatine is brandy. as then tablespoon 1 s^oon as ii box cup When stove 10 minates. H Juice juice. set thicken water JELLY ORANGE gelatine is dissolved the etrain eggs. this VERY THE very WEAK pi^'ces. bowl in Continue the The it custard. orange If de ired. and water. lose for eggs the remove SOFT its warmth tlie sick. }4 cup pound water. order bydratedy boiling and ^ gelatine. clove. cup to water of the cool. dieh. tight and cover this juice all patient steadily drawn often 1^ cold boiling water. ii'ithouta jar gradually is like aith to white fait to . wine. put of hours. % cup strong. TEA.INVALIDS' an. coffee. boiling water. where }i lemon. ^ cup as it mold pour the fire. begins and pnt to on cup of lean beef. cups sherry cup COFFEE ^ cup sugar. cold water.

If for boil gruel patient 40. A recipe was with cold from given be again sufiering 20 to in cream by a cornstarch it. the sets. or whites strain. mix boilinfi^ cup and excellent of a . jelly 1 GEMS milk^ cup ^^ Are soda. stand into back of together cup let fire. little a 1 sugar. pint a CALVES' feet. physician. 7 or place fat to brandy^ 6 cool a of water little a one. rind in cloth. top 2 or remove and INVALIDS very sieve. through jelly. teaspoon doubles latter until toasted. then ]4. 10 39. 3 for Skim pouring to make liquid. food }i into a of pint quantity. BRAN molasses the in itself efficacious more if 1 molasses. a BOOK FOR Boil water. cftWes' 2 as the water warm colonial of 2 in solved the of it and about the stirred boil and saucepan bran. the lemons 3 pints Strain this over wine juice of of JELLY FOOT 0 rises. a level one take minutes. cup cold dis-- gelatine. These with eaten plenty butter. the through from. pan sauce bag. following Tiie 2 Take and together milk without little soda. eaten flour. 5 minutes. }i brought from while pouring teaspoonful to diarrhcea. 16 GRUEL WHOLESOME tablespoons much this a level wet let and watiT. cups soda Beat be can of hot. the into by Add 3 hours. and water. scam Take COOK AJS^GLO-CHINESE THE boiling two on oflT of of cups fire and salt (less if point. ^ little it this the Lift Pour until tablespoons minutes. oz. it the flour tablespoon becomes add one preferred) an . successful and stir water. cup quantity. a and sherry it particle with for glowly pat every wiping of glasses and beaten eggs.314 38.

xxvii onion juice. xx Chopping suet. How . other for with fate. togeth- xxi Molds. 3 Macaroni METHODS 1 preparation. B otter. 2 Proportions. General XX Crnnibs^ Meats. 1 " The xxi Strainers. 6 7 broth. stock. Mixing stock. SOUPS Milk. and Croutons A xxvii To I Eggs. 3 soup. Noodle ^ems of the Removing Clarifying. xxiv To clarify fat. xviii cooking. xxi xxi Baking. 5 Egg xxiv Saut^ing. The egg. Chicken xxi almonds. or 1 soups. Wliite for directions slices. keep dishes xxi Flavoring. 1 vegetables. Gelatine. broth. broth. xxiv 4 soups. 6oup". 5 balls. xxvii To roux. 3 3 pot. balls. 1 1 consomm^ Cream preparing 1 stock. 6 xxv BROTHS xxvi xxvi Chicken xxvi Clam xxvi to stone to extract Mutton olives. Garni"'hes soup. out try To articles prepare them covering crumbs. ' directions including Brown XX xx Drippings. To for Forcemeat xxiii Fricasseeing. 3 soup. Vegetable about 3 soup. xxiii Braising. Raisins. or Julienne Boiling. xxi i^olids er. 7 5 .GE]SlEt^nii Household viii Hygienei xi HinU^ 91 I]40EX Caramel. xxii ug. To order Coloring. Onion juice. Larding. The and suet 4 4 Noodles. xxiv frying by and egg Noodle balls. balls. Daubing. Broth xxvii Scotch broth. balls. Vermicelli EXPLAINED 2 2 grease. Meat OF COOKING Roa^sti Tapioca xxii Croute-au xxiii Broiling. 6 potato 6 timbale. 3 for Royale. The molding. xxi xxi meats. 2 xxi warm. 5 Marrow Sweet Green xxv crumbs. Soup . liquids and J.. Boning. xxvii Salpicon. pea Harlequin xxv vegetable. The 1 bouquet. make xxvii marinate. Baking. soupa for. PART I Seasoning homily and PART THINGS II REMEMBER TO CHAPTER about JtemB xxviii xxviii croustades. Frying. Thickening xxiii printaniere soup. on flavoring. 7 for invalids. 6 5 to serve as a . 7 quickly made broth. 3 3 soup..

27 in escalloped shells. 8 Oonsomm^.316 CLEAR COOK ANGLO-CHINESE THE Fish SOUPS gratin. 30 4 Lobster Crabs. 30 filling for patties. 14 carve. Smelts Fried fry fish. 28 To baked for fish. 23 Salt 13 Freshness. Salt String? lieans. 10 10 macaroni.18 17 43 25 25 25 Panned oysters. crabs Soft-shell Oyster 29 la New 30 Deviled Stuffed 2\i 31 crabs. Broiled slices of salmon. 26 26 Scalloped oysters. 28 29 lobster. other fillets of Whitebait. 15 boiled fish. 22 Club House Fresh fish balls. 14 Dressing. Lobster Farci. Planked 9 white Remnants. mackerel Matelote Salmon 12 of lobster. mushrooms. sardines Canned salmon. 10 Tomato bouillon. 27 Oysters Little pigs in blankets. Ox-Tail Fillets baked 8 9 stock. kettle. 14 and mayonnaise.15 Garnishing Baked Broiled To stuffing. 26 Oyster fillingfor patties. Lobster berg.14 remove 14 boil a 15 fish whole. 24 Redgeree of fish. 22 11 peas. White Chicken BOOK To open broil To bake a a a lobster. 11 soup. 15 Serving boiled fish. Onion soup. 21 Salmon. 20 Creamed SOUPS of aaparaguf^. about Remarks tartare with Scalloped 17 nnitton. 17 17 fish. White soup. 11 Corn. crabs. 25 Broiled oysters. d la 13 soup. codfish. 16 saut^ or Smelts. Qreen custard fish. matoes. 9 consomm^ stock. Rolled 8a!t 11 Clam 11 soup. Cookmg. 14 Frozen Fish. oysters. 25 Oyster chartreu. 11 Mulligatawney 20 mackerel. saiK'e. to- or fillets of sole. fish. To with loaf. fish. with 32 31 31 23 . crabs.* 21 Slices of salmon 12 soup. 21 fish balls. of chicken Potato soup. 13 Bisque salt codfish. 18 chops. Sauted to boil. Cheese 21 in cream. Time Raw 24 25 Precaution. Fish timbale. 23 creme. t():i"t. Lobster chops. 24 CHAPTER Cooking.^e. 21 Broiled 11 Celery. To boil. 15 Stuffings Bread boiled for used Sauces Court CRABS- 25 oysters. oysters.26 Oyster fricassee. fish. soup Bouillon (simple). II FISH 14 Trimming. 22 on 22 Tnrbot. 12 Tomato Creamed salt of soup. 28 lobster. 17 fiah. 2S Oyster Cocktail. 24 dressing. 15 15 bouillon. 15 The LOBSTERS. Salmon turbot. Fried 14 To fiHetrt. 16 16 fish. Oyster Cream 12 soup. 10 or Clear (for 8 persons). 20 codfish. 20 white 20 mackerel. 28 Lobster. 19 cold Fish Baked CREAM Cream with 19 soup. bone 23 23 fish soufile. Salmon Oysters. 11 Spinach. 23 SHELL-FISH. fish. 18 au Fish Boaillon. To skin. Turbot.

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64 ramequins. 89 89 peas. Buchollerie" with "n-l )x"iled with Turkey. 84 Omelet. a Roasted boned poultry. 74 Imperial. Creamed. 63 ramequins. baked. 74 Souffl^" Loaf. 77 (jreen l"ar4e 87 par^e. Baked. 79 Hare ragout. 73 terrapin chicken 85 meat. broiled. Broiled cliicken. J3 " la Vienne. 74 Chicken 86 straws. truss Roasted 82 Souffle. larded. oysters 63 Bochamel rliicken in ramequins. in CURRIES Cleland ducks. 78 A la Danoise. 69 fowl. 67 Rice. 80 Grouse. Scalloped. 74 Chartreuse. 76 oysters. Tame GAME in Brown Roast Pheasant. serving in of oysters fricassee quins. of peas. 71 Old Point Grillevi Comfort 86 Puffed Sweet 87 potatoes. 62 en with Bananas 62 sauce. stewed Tomatoes. 78 Broiled. 83 General 88 88 88 and macaroni. 89 Cutlets 76 rii-e. 72 chicken. 68 68 chicken. 63 in ramequins. Potatoes.stera scalloped in ramequins. Stuffed. 71 chicken 85 Lyonnaise.V 74 croquettes. 83 S3 Roses. liiblet sauce. souffle. Broiled. and Cooking BOOK 62 RAMEQUINS Cieumed OOOK AXGL0-CHINB8E THE 318 CHAPTER 66 curry. 81 65 currios.. serving aboat Curried 77 Grilled. 87 l"onee. 8i 83 Mashed. Balls. 81 81 Pigeons. and Saratoga. 87 balls. Mounds. 80 64 ramequins. Boiied chicken. 71 Braised 84 Croquettes. fowl:?. larded. y* Baltimore style. Carry (from ox-tail" 65 Indian 77 boiled. 80 63 Turbans goose. Vegetable 65 India). Piiseon pie. 64 ramequins. turkey legs. 71 Fricassee. broiled^ Small birds. 80 Partridge.Sweet potatoes Hungarian casserole.86 or Scalloped. y VEGETABLES CHAPTER IV POULTRY To clean To bone and fowl. 70 70 chicken. candied. So Balls. a chicken. 88 boned Braised Jellied To GAME AND draw directions. 70 Chestnut 70 stuffing. boned chicken. broiled. 73 or 85 with Fried. 89 89 8? . 63 Oy. Cakes. rame- of fish Lobster Newber" Oysters coddled in Hints in 78 Roasted. 72 StuffWl 84 85 85 Baked Fried Chicken 84 Stuffed. Eufflish K "wl F chicken la Chirken St 'wed 77 pie (cold). Roasted. . 86 cutlets. 69 Stuffing for fowls. 79 81 65 curry. Broiled. 68 chicken. PI . 79 Ifare jugged. Chicken fritters. 88 Roasted. larded. goulasch. boiled. 75 75 Mayonnaise. fried. 99 75 87 87 browned. 68 for stuffing boned Forcemeat. 80 Qnail.inked 72 chicken. 76 Farci.

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Apple 113 126 sauce. 128 Jelly^ 128 115 With Cheese No. CHEESE souffle. 133 Quenelle Bread panada. 138 Rissoles. 130 Sauce CHAPTER General 116 1. 113 (Hot). straws Tartare. Golden 126 Mayonnaise. Chaudfroid. 115 No Straws 128 arrowroot. General directions. 112 Egg and cheese rameqnin. savory. 112 with stuffed lareine. 116 Cheese Cheese "" butter brown entrIies 116 fondn. sauce. for croquette To SAUCES Roux sauce IX general Croquettes. canapes. Patties.Stuffed Na eggs. 126 sauce. 126 Maitre Mint 126 sauce. Cream Fish cream forcemeat. Creamed Eggs boiled Soubise with Olive Tomato Mushroom 113 dish. Cottage cheese. Other 123 -I ff 99 BOOK Espagnole. 126 Jelly sauce. 99 buck. Piquante 111 croquettes. 133 chicken forcemeat. Palmettes. 117 3. Brown and Fontage 19 and l. 133 134 "" Bechamel. 132 Truffles. ten on. 137 Macaroni Potato 122 122 123 134 135 cup. }f Ham i" "" "" "" cheese and Boiled mold 2. 111 t$ Egg hard- serving of wav8 egvfi. 133 forcemeat. COOK ANGLO-CHINESE THE 320 and Vol-au-vent. 186 timbale. fish. No.138 137 fish timbale. 121 timbale. Pain 120 135 120 Quenelles. 114 rarebit. 117 VIII 118 for Egg Caper Oyster Celery cook timbales. balls. 112 Eyg cutlets. 115 Cheese Welsh Green. 115 Swiss 127 127 114 . 112 Eggs an beurre noir.'. used for 131 croquettes. Bearnaise. Kice 116 cheese. Bread 113 cheese Breakfast Mustard Curry 113 eggs. 127 114 and Crackers 123 Horseradish 112 eggs. Clieese cheese. 136 9f 121 121 Villeroi. 117 choe-e. 115 Patties. Champagne 111 1. cheese Savory 116 cheese."l panada. 121 Celestines k 121 Boudins * 136 la Main Kouennais. 112 Eggsi Eggs Livingston.135 de 120 allemande. 138 137 136 . sauce. Agra doloe. 1. Ancliovied eggs d'hdtei. 120 J9 Lobster Velont6 Poniette 131 for croquettes. Tomatoes sauce. for sances. 119 While 12^ TIMBALES directions. directions mixture.. 134 mold Saipicon. Honeycomb Pastry timbale. 114 Red. vol ai lie. patties with with bread omelet. Steamed or CHAPTER 116 Cheese 128 noir Beurre 2. No. n taking. 121 Hollandaise. 1. White. Materials Glaxe. 134 To 119 119 " 1"0 117 Flour sauce. 117 To fry croquettes. 2. 128 rarebit. 117 rice.

roils. 2.INDEX To sweetbreadsy piefwre Baked sweetbread. 160 mutllns. 152 Bread pans. loaf MOLDING. fried. 145 Ornament 156 Miik 145 jellj. 151 l"iO 160 160 1. 153 No. 157 Crescents. Bread Braids with 156 157 Bread 146 146 Socles.Q. 149 2. Swieback. 159 " recipe No.. 1. baking No. 155 brown bread. l-"4 wheat flour. Potato 141 2. Graham Gems. Muffins. it is 152 bread 140 gras. socle bread. 149 to do to when start yeast the is not pop No. and Luncheon Parker hot No. hi Aspic rolls. 144 To chop jelly. 155 No. jelly.143 Bapii% 143 bread Boston aspic. 1. " " " Toast. (soft yeast). N"". Braiaed i^ant^ sweetbreads* Fried Making 138 The 139 sweetbreads. overs Popovers or 149 of raising Proportions other items. 161 " No. 3. truffles. 162 Oat Bran cake.162 No. " " fermentation. Corn Gem*!. 145 156 toast. 153 4. 146 meat Daisy design. IGl No. No. 15S 1. 139 braias^ 140 Baking Flour. 139 k la Poiilette. directions for and Just a Raised making loO Time. powder. 148 tea rolLs House Scones 148 ineat% 158 twists. casserole. 162 Waffles. 153 Na " Milk baked. 151 Proportions Mixing. a crast 155 bread. 2. nn muffins dozen muffins.146 157 fritters. 162 . 2. 154 No. Decorations To decorate jelly. 140 Calf's Marioade of Caster cases.f . milk XI BREAD No. No. 141 lol 152 of Water Liver Nat dough. 150 of materials.141 ASPIC bread bread 140 loaf. bread* " " English muffins Sallv Lunn. 151 and molding. " " 15^ 1. Corn meal tainable ob- 2. or 162 biscuits. Berry design. No. 155 Cnicken aspic or j^^lly. 159 No. 139 Care Sweetbreads Chacdfroid of sweetbreads. or hours.1G8 with made No. with made whole of 154 Graham SUPPORTS jelly. 3. 143 No. What No. Panada. ir"l No. 159 Drop Corn bread. two paa one ot 154 bakiu^e powder. 147 Potato A potato CroGstades Roll for support bread. on Kneading Baking^ 130 151 sponge. 101 1. 3. 150 General 2. 158 Sour croostades. 141 i la poalette. Puffs 1. 139 sweetbreadF. 157 and Cleft 147 or of rolls. 159 118 CHAPTER Yeast rolliJ. 1. 102 crumpets. 3. .152 " Moslirooms^ To after No cQtIet*. Ida bread. " materials 2. 150 Raising.t Gluten clear Qaick 154 bread of made Bread FANCY 153 it in ecu Bread X JELLY. I'iO No. No. .144 Aspic croOtons. 144 Mold Tin mold Dooble molds. 149 3. 147 Rice casserole. One CHAPTER Na " bread. 146 for 156 Pulled xnokl. brains. 1. 101 2.or false p"t^ de f6ie Frogs' legx. 1.

Macedoine. BOOK 172 172 Lorenzo. 163 Cinnamon bread. 168 . ISO Sweetbread. 175 Roquefort salad dressing. To SALADS 164 make 'brioche a roll with head. Grape fruit. puddings. 183 I. Club General ball. Eg^. Anchovy. 163 Swedish Bath rolls. No. 170 " Lobster. No.9 169 177 3. and Cucumber salad 167 cakes. Salad Indienne. Coffee 164 164 cake. 1. 179 in beet . fisli* 177 5. Dried rusks. 1. stuffed No. tomato f.322 ANGLO-OHINESE THE Bread COOK Sardines sticks^163 Canap6 163 RuskS. with 1. 176 f" n ". 165 timbale. frozen 7. Cheese 173 178 2. Lettuce. 180 1. 167 CHAPTER String bean. General directions. 179 asparagus 182 Fruit. bread. 176 Oornmeal SANDWICHES 176 Cucumber 183 tips. and cheese Oyster. 182 182 and orange. 178 eggs.178 179 tomato. 1. No. Fieh. 180 " Chicken. 2. 166 pancakes. 168 How to prepare How to 168 " the meat. 172 Ham. 169 Banana. and 1. Sandwiches Meat. jelly. 171 CANAPES nest. No. 167 Bread pancakes. 183 and pimento. Cheese. 163 bans. 174 174 Mayonnaisef French dressing. 181 2. 179 EfiK 1. 2. Grape fruit. 172 182 1S2 183 172 "" 183 2. egg. ". ISl Orange and Brazil nut. Orange. and Brown Wine. Plain ring. 168 tomatoes 4.f . . 175 2. 175 Clabman's dressing. 177 Cauliflower. 169 Cucumber. 169 Beet 169 Peanut. Pear. Bean. prepare with serve 176 1. Apple and date. Cheese. 181 Bouilli. Ham beets tomatoes. 175 Wine salad dressing. 178 2. 181 170 Sardine.183 184 Banana. 167 pancakes. 165 A brioche for Brioclie or cabinet 166 Salad 16o Pancakes. 177 AND SALADS " SANDWICHES " " directions. 175 . Onion. Shapes. 167 Adirondack pancakes. 170 and walnut. (1 quart). 177 Tomato XII General 176 tomato. staffed No. Potato. to salads. 184 Banana 172 (Individual). 180 " Baked tomatoes. 2. 170 170 Russian No. tomato 6.179 181 170 Pimento. molded Asparagus. 171 Hot ham. pancakes. Flannel Rice or crown 165 Buns.f if 3. 171 Endive directions.f the bread. Bird's 170 170 Green 171 peppeo (lor luncheon). 167 Buckwheat pancakes. Canapes rings. 181 bean. 182 Pomelo. New 169 No. 170 I. Brioche. 175 Salad dressing No.

192 white or jelly. . ISS custard. 186 To 186 whip eggs. 187 194 or Bavarian General Liquors. daisy dainty and rice salpicon fashion. 186 Raisins. CUSTARDS Boiled Galles. California 187 Imperatrice^ 1"4 surprise. Colored RUSSfi directions.187 fruits. Spaniehy Cheese puffs 184 32S Plum-pudding jelly. 188 Sauces. iELUES AND COLD 193 cream. 187 and Baisins No. Fresh 194 195 Filling. 202 2. No. 203 Pineapple dainty.192 184 to with serve Vanities "" Nut 184 99 ft General directions. 190 cream. Banana sponge. pudding. 195 Milk. 184 in- 202 203 203 Apple pudding. li la CHARLOTTE 187 Candied Biz en Timbale juices. 186 Chocolate. Fruit Rice 193 cream.INDEX Yalenciennea. 1S9 Banana 3. 1. No. 188 Nuts. Molding. 192 Blanc-mango Cornstarch SWEET 191 Points to observe 205 Dissolving. 1. 196 WHIPPED sugars. princeste Czarina Peaches. 196 3. FOR Trifle 189 198 199 cream. 195 of Charlotte flowers. 5. 18S closet. 202 pineapple shells. Currants. 186 Flavoring. 196 No. 190 Caramel custard. cocoannt No. 194 Materials. No. almonds. 3. prune bombe Caramel glac^. Chocolate 197 cream. 189 Vanilla sponge. 191 chocolates. cream Rennet custard. 187 The Bavarian. Honor6. 201 No. (Fruit) 4. sponge. Strawberry ^gelica. 186 melt To chocolate. Bavarian 186 Fruit withoul 193 Bavarian. 190 Chocolate custard. 188 store 196 de charlotte. 205 JELUES in making jellies. 189 with cream. Orange A CAKE 202 No. 196 2. No. 187 St. 190 200 STALE Baked No. 204 204 19 L No. Flavors. " CORNSTARCH 1. Lemon 20O 200 cream. ISS custard 188 188 pur^ Chestnuts with Pineapple cream. PUDDINGS plaiu cornstarch 201 " and orange Rice 201 202 No. 200 (Esther). 20Ji Peach or pudding. Chestnut USES " " 197 199 Marsh " Floating whip to Whips. 191 No. Bavarian Italian CHAPTER CREAMS 99 ball?/ 185 Cheese BAVARIAN salad. 187 Winee. 193 Bavarian or Diplomatic pudding. CREAM No. cream crt*am. 197 Gftteau 188 Canned 197 brioche. 186 Sweetening. of Croqnenbouche How almonds. mallow Pine Cones. 4. pudding. 187 Coloring. 186 186 Thickening. Plain Bavarian Chocolate balls. Cake with 2. Bavarian. custard. 2 cornstarch with canned fruit. 1. a pudding. 201 trifle (Martha). Island. chocolate pudding. 185 XIII PUDDINGS COLD PUDDINGS panacb^e. 108 macaroons. fruits. Garnishing. custard.

219 (^hocolat^ pudding k SL la 219 Charles. 219 Cocoa pudding. Ginger To Jellies BOOK Marmalade 206 Serving.207 flowers. Bum PUDDING 212 General FRITTERS Plain batter. No. Sabayon No. 2. " 210 Rice " and OMELETS SWEET -Jam 2. 220 sauce. Meringue (MISCELLANEOUS) Sultana sauce. PUDDINGS BREAD 211 and butter omelet. 220 No. 218 (Steamed) ".206 jellv. " pudding Syrup 1. 2. 213 213 apple dumplings. 2 Chri"tma8 plum pudding. 205 205 Molding lor fancy jellies. Orange " A No. 221 PUDDINGS RICE 209 210 Bice No. " U plum pudJing. 205 Clarifying.. 21 ") (Fr^jich). 226 Liquid sauce Strawberry for sauce. 220 Syrup pudding. . 217 No. 206 LeoQon jelly. 218 deliciouij quick pudding. 211 Sweet pancakes. 222 raisins.TEJ" ANGLO-CHINEgE ^24 Silk Proportions. 209 Chocolate. Wine Russian 217 paddinK. 214 2. for A^. cornstarch Tapioca directions. raisin Cabinet padding sauce. 214 (Felice). pudding 210 1. Apple.225 Pur6e Pineapple sauce. 224 2. " pudding " PUDDINGS HOT "onffl4s. plum 227 pudding. 218 Orange pudding No. Pudding Roly-poly pudding. 206 Orange Champagne jelly. . Five minutes' pudding. 214 with rice.5 apples (fur breakfast).207 jelly. clarify fruit juices. 221 Carrot (Very pudding good). 2. 207 fruits with 207 jellies. 221 Date pudding No. 207 jelly with Cbampagne Whipped jelly or snow pudding.. " pudding. Fritter Apple fritters. 215 215 (for luncheon). Peach or " 212 Rich apricot fritters. No. 221 tapioca. 225 Hard Cottage 223 sauce. 220 (Baked) " Apple cake pudding. 222 No. 222 pudding.. 211 omelet. pudding sauce 212 fritters. 218 No. 225 JHO. 1. 223 Apricot sAuce. sauce. 222 2. 21 . 207 with jelly left to do Ribbon What PUDDINGS HOT SAUCES SWEET " 1. 224 of fruit. Boiled 215 216 PUDDINGS " (hot).212 MADE PUDDINGS OF APPLES apple pudding. 217 Date 2C9' Omelet. . " " With Flaming Baked " " Foamy Brandy. 213 Orange SAUCES No. 221 Fig pudding. 1.206 jelly. 216 pudding. 221 . omelet. Prune. 226 3. 220 Batter pudding (Boiled) No. with 216 217 prune?. 217 No. Richelieu 223 sauce. " " " " 226 sauce. Fruit apples. 2. COOK Bread 222 pudding. 1 No. sauce.. No. No. 224 224 sauces. raisin sauce. 221 Treacle pudding. XIV CHAPTER AND pudding . 1. 224 1. 224 custard Chocolate BischofT Lemon 217 225 225 sauce. 223 (cold). sauce 225 sauce. 207 over. No. 224 No. 1. 213 Betty. sauce. Vanilla. Snow Brown Baked Apple Apples charlotte. 223 kirsch or rum No. 1.

.

n "" Chocolate 1. 268 Lemon ice. Syrups. "" 1. " " " Nut ice-creams. 270 259 of ice-creams. 1. 274 . 2 (soft white nougat).. 261 Spun Directions No. making 272 for Fondant. 258 DougbnutB 1. directions. 270 cocktail. Prune Fruit cocktails Pear and witn canned fruit. 262 " " " White or angel ice-cream. 275 Chocolate coating. 261 No. 275 276 fudge. 276 Nougat No. (for bonbons). PARFAITS. 258 COCKTAILS FRUIT CHAPTER General XVII ICES. . 266 and parfait chocolate pralin^ 266 Pralin4 powder. punch. " Coffee No. without (made mousse cream). ICE-CREAMS. 270 Pineapple Banana WATER MOUSSES. 264 2. 253 Peanut butter cookies. 257 99 PUNCHES Icing for small Foudant icing. ITS AND SUGAR l^ 261 262 " XVIII ICES 2. 272 No. 264 3. 267 ice. 254 Colonial gingerbread. 276 Burnt almonds. 263 pudding Sauce for plum pudding glac^. 256 icing Na directions. 266 Angel parfait. 271 spinning sugar. 8.257 3| 257 tf cakes.264 4. ice-creams. Seafoam USES 271 sugar. and Boiling sugar Granulation. " 256 259 CHAPTER ICE-CREAMS AND Philadelphia Ice-cream ice-cream American French Caramel ice-cream. 268 Strawberry 2. 3. 274 No. 1 . Cocoanut candy. directions. Fruit 264 puddings. 252 New Plain cookies^253 Walnut cookies.326 American No. 257 ICES WATER General Na idng Boiled 267 sugar. 265 264 To candies. 263 Plum glac6. 264 Tutti-frutti. 262 No. 254 caf6 an Chocolate caf6 and pralin^. S.256 . Neapolitan ice-cream. 268 Lalla Rookh.255 Gingercake. 2.262 Candies. 267 Fruit 278 fodge274 274 divinity.270 ginger cocktail. PUNCHES COCKTAILS directions. (very No.268 ice. 255 Plain ICING General CAKES DECORATING AND with 2. doughnuts England doughnuta. 265 fait Par 265 syrup. 268 257 icing. 262 2.. Classification cocktail. No. No. 262 No. 262 Italian 263 meringue. 264 Fruit No. 257 Almond directions. 1. confectioner's 267 mousses. ice-cream. 274 Chocolate 274 Coooanut ". Golden 256 Koyal Icing. Grasniere PARFAITS Sugar Oatmeal BOOK OOOK ANGLO^HINESE THE MOUSSES ginger ^ikes. 275 " French Nougat.256 Divinity frosting. AND 268 CoCfee ..266 254 gingerbread. 268 Caf6 frapp4. 254 Gingerbread^ 254 Soft gingerbread. 272 273 make fondanti 273 Divinity. 1. ice-cream Chocolate plain) ioe-cream. SHERBETS AND General marmalade Orange Orange " . Vanilla cookies.. 270 cocktail. 265 General 258 parfait.

Zua "f *f 283 PRESERVES 1. 293 " . PRESERVES COMPOTES. 285 2. 282 No. 277 JELLIES Currant FONDANT AND BONBONS or Crab-apple Harleqiun balls. 285 No. Milk shake. XIX CHAPTER Oranges. fruit. Raspberries. 288 Pickled figs. 293 Cobblers. 877 Vanilla. 277 lemon or orange Jams 276 almonds. 2. . Holasses . Brandied CARAMELS 286 No. " oranges. of apples. 294 Thorp cocktail. 290 290 punch. No.f 290 The tea 281 fruit of Punch punches. 293 Orangeade. 277 Coffee. 9f filberts. 292 an 1. No.. chutney..288 288 Chow-chow. Plum 278 plums. 286 No. 1. 284 Grapes. 295 Raspberry vinegar. peaches 1. Candies 287 grapes. 2. 295 Grape . Lemonade. 280 No. 292 No. 280 grape and sauted sliced. 286 2. lait." Sauterne 293 No. Claret 283 290 ball. 287 for meats. or jam.' and walnuts English Salted 280 cnp. n Chocolate. 289 soy. 238 or gherkin pickles. 289 289 CHAPTER XXI fruit. ^ Peaches. 279 Peannt peaches (Sweet). Cucumber Taffy. Russian Tea Malpicon Fruit Tea. Sugar Spiced 278 berries. 290 Coffee. 279 creams.. 285 2. 294 Egg-nog.287 any jelly. Vegetable marrow Orange marmalade. 294 Maryland ege-nog. XX CHAPTER PICKLES AND COMPOTHS Compote J9 . Cocoa No. 292 2. 291 caf6 Iced juices. 279 Sweet tomato Heleufibargh toffee.290 u Iced 281 California white of bas. 2. peel. 294 295 juice.' 280 Salpicon of fruits. Bananas. 295 " Fruit syrups. Pickled to the crack boiled of sugar 279 candy. Knt sauce PICKLES 279 creams. 1. tea.327 I^^DEX Glac6 and oranges Candied 276 grapes. 291 Drip coffee. Chocolate Cocoanut quince jelly.281 Jellied canned tea. 293 No. 294 punch. Sugared 285 marmalades. Champagne cup Strawberries No.279 Green tomato Tomato FRUITS chutney. 281 almonds Salted u .287 or 278 creams. 286 Apple 286 marmalade. 293 9. No. 277 Maple. 292 9f cup 1. 278 Neapolitan Bqnares. 287 Apple BEVERAGES fried. 8S5 1. 284 Plnms. 281 cherries. 291 Boiled coffee. 284 Pears.

314' . 303 Pudding Canary padding. 310 Milk punch. Soft cooked eggs. pudding. 310 Coffee. ?. 308 balls. 300 Boiled FOOD Milk. 311 water. 310 gruel. padding. 29S 298 299 children. Carrot 298 sonp. 307 broth| 29t" broth| 296 mutton or Beef and sago CANDIES broth. 310 Milk rennet. 302 Oatmeal grael. 312 eggs. 305 Jumbles. Milk toast. 303 Rice custard.313 Velvet cream. 310 Arrowroot 800 egg. Old fasliioned plain cakt*. Sherry and 30. 21^ Vegetable soup. 311 Barley 302 pudding.313 Wine CalPs 305 311 311 812 Beef 305 sandwich.00 rice CusUrd padding. Foamy 812 Egg cream. 304 in glasses. 301 apples.313 Coffee jelly. Chicken broth. 810 Cracker Vermicelli Fruit 310 Oatmeal 300 309 tea. Kgg-uog. 812 omelet. Oyster soup. 305 Lemon cookies. 310 gruel. Lemon Good SOUPS Beef BOOK Madeira XXII CHAPTER RECIPES COOK ANGLO-CHINESE THE Bran A tea for the foot gems" wholesome very weak. 312 Poached eggs. pea CHAPTER 298 soup. drop cake?. Beef Peptonised tapioca. cocoa and rice pudding. tea 2^)9 dnmplinK?. 302 311 311 water. 300 301 meringue. 309 with Brandy. 313 jelly for invalids. Caudle. lentil Macaroni soup.308 candy. 297 Tapioca soap. 808 Evertou 297 Potato Small cake.THE FOR NURSERY cake. 304 bread Boiled pudding. Lemon CAKES 311 water. 3(K^ tea. for mash Oatmeal 299 gruel. cottage Grape nuts Delicious junket. Molasses 306 Crisp cookies. souffle. 309 Mutton broth. 314 314 gruel. Toast fruit. 303 pudding. gruel. of apples. Velvet tofify. 309 Flaxseed PUDDINGS dish XXIII 298 soup. 311 301 Barley Rice Soft cookies." Scrambled 312 egg. Apple loap. milk 809 Koumyss. 299 Arrowroot Beef INVALIDS' barley soup. Spilt soap. float. 297 Clitckea 80op. S97 Prune soap. 313 jelly. Apple 301 tea. 304 Custards milk. 297 Molasses Popcorn 297 Spinach soop. 309 Milk lemonade. 313 Orange jelly. Victoria 306 312 custard. 813 jelly. 303 Toast pudding. 318 Jellies. Cream podding.300 Cottage Apple Baker's Apple Apple Stewed pudding. 306 Soft gingerbread. 302 pears. 296 Veal A 306 sponge 306 cake.

. A Dah 11 AC*. . " A A Chong Ox )o 14 Co Manufacturers Lever (China) Bn"a Ltd. Furniture 2 York New 16 Laidlaw hi tea way. Co. .. Ltd " Shanghai Banking Hongkong Corporation of India.. Co. Asiatic Milk 18 Iaw Laid Spirit Motor 14 16 Ltd Ca. 2 Drapery Schiller A Ltd. Oil Food Allen 14 Biftnchi. . Jn. Alps 24 . Millinery 20 Co 17 York. Cooking General A Ca. Lt"l.. Bi'tines A Co Llewellyn A Co Diyfiensary Ahanghai P. Auctioneers " Xoel. 11) . A Weeks 25 W A Farm Stock of New York Co..h Co. A .Shanghai Co. LUh .. A Silversmiths BoyeSy Bassett ITnng Twigg A 11 21 16 Essences O'Brien Co.. A Laidlaw Whiteaway.. A Noel. Pagb : Billpostioc . 7 C.. Co Scales Mii""UrdA07 Ltd. O'Brien Twijrg A 6 itean 9 . 6 9 Co A Co. Bank Mercantile 5 4 5 World 21 Dmggists Dw^eneary Anglo-Chinese Grenard. Ltd.*-tem Agents Harvi'j'VAdverttfflfig Agency 24 Heaters 20 infanU* . Hanbnry" insurance . Ltd. A Laidfaw 18 .. HchillerACo. Bran"I) (Gall Co.... .. Ltd Insurance InFnrance dc Ca Knapp . Ltd.lHt"EX ADVEf^TISEt^S TO (CIiASSIFIED) Pags ^ Advcrtiftiac Garage Ea. A Excess ment Develop- Territorial of China. Co A Mustard Dah Yue Oil Co. Insurance North of 14 Ltd. Meyer A Co.. Bianchi 10 Ltd. Co."ha]lah Weeks . 17 Oliver Typewriter (3a. Soap Filters Co. Ontlitting 21 Co. Asiatic Asiatic 1 Farms Dairy . Brewer Disinfectants Weeks 12 13 Llewellyn . Laid Whiteaway..LM.^ Banks Bank 2 York New of Co. Schiller Ca Petroleum Bernese 10 2 York New Supplies Cooking Andcr. A Co. Sundries Gordon Ltd Ca. 17 . Provisions Ivy Dairy P. Wbiteaway. A Weeks Stoves Shanghai 2 . . . Geilde--* A 13 Standard Gordon 22 Co of Ltd Co.. Brand) . Ltd. Mercantile Co. Yne Furnishing Co. (Bear Ca Milk Printers Co A .. Oil of Lt*!. .'en. Dairy Standard Petrolenm Oil (^. . Stationery A 26 Co (General) 21 Stores 16 Typewriters . H ACa Brewer Agents Forwarding )... Marray Oou* Insurance Marine Kitchen Merchants Coal Marine Ltd d: Chemists 26 .. WeekiACo 21 A 9 Co Waterworks Shanghai 6 Confectionery Gordon Ltd 8 . of New Oil Ca Srandard Wh SUndard 16 Lamps 7 MostardACo.. 23 Cou Gar^e Suindanl Ca. A 17 Knapp law A Co .. 12"" Ltd. Oil Brokers A 22 . LtdL A (Condensed) East 9 Co Gas Waterworks Customs ay. Schools Correspondence Inter national Correspondence of Scranton^ n: Fen School 1 7 Co.. Ltd A Mnmj Bakery C. Ca A British Ocean Goods Canned ..

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in Perfect The New Rayo Lamps suit to highest well as casts dums as places no ward down- quart ont elsewhere. hours. 16 famous best desired are single Trips. for Kitchens styles suited " etc. Cooking. Its lU Tie IT use Insures IRTieEES IE Health SEU III 1116.00. Emergeociesall oyer the Hosse. Shnnqhnl. of styles Ideal for Hot Flame. ATTV-JTTVIrTTVTTTTTTlrTnrTTTT^ and Comfort IRC II EIIIIITIII. Oil at San " Comfort granted were Panama-Pacific the Francisco Meet and Heaters " tional Interna- 1915. is and light where and two one. Blue Wlek. of ail oil the three design. Lanterns and Smokeless award Exhibition fire Bath-Roam lamp to made are in I- requirements. EUilllTIII. Hoaseboat lamp economy A shadow. The and gallons 49 gets proportion of results. ir Standard Dlslnfeetant"a tin gallon of Mex. X . of water one makes One f II- gallon this solution. your Perfeetlon the burner Light. tM2 Canton Hontl. Disinfectant 2jo solution $2.coM?^N"f o\\i sT^Hl"^it\" I* II- VORK Ht^ Ir INew Perfeetlon with without or burner The Angle different Weather Lamp. in Made ovens. Fll 9111 U0. Stoves Cook Oil.

current .. "1.000 " Gipital Authorised . ..900. * . Coatl THe OceanpiarmeiDSDrance A tS3B FoundBii T (The Shares of mhleh 0 vested are the in British and Co.000.000 Exceed Funds } i 1BOB) (EatabUmkBtl i \ # 5. * * * Income Annual ^ "23. ROSS AGENTS.I poituBdtisH" Go.300. at . . i 0 ALEX. " Co.000 " ^ iDSuniDce Co.) Insupanee IHepeantUe 5orth t " Authorised Policies Promptly are Capital issued . iDSirance mtrcantilt t * .000 Rates" and i Qaims Settled.. madoe k fieoeral TKeVorlil LIMITED ^ { 250.

.

of 562.000.125. 2379.CSCBXJRC"C 15 Ltd. C.000 Fund Reserve . Tao Mr. I.000 1. Peking Dikbctors Mr.000.000 ^ Z^labUitiea ^ We Invite We issue Centres of the the Our Foreign Bills. the by "Tie GIIITA. Accounts Circular and Commercial Merchants Z"etters of and Corporations.. of Linr-peh Fcug ii tie Orieit" Chen. Purchase Financing of Individuals.. I2th August.500 500. M. STRHLErr LONDON Capital Capital Capital Authorised Subscribed Paid-up "1. Bank.A.500. Mr. 191 5 Lk BAHK TIE or or 33 Chartbrsd TeL Office Head Dr..lu Ming-chee Capital Authorized President Vice-President Shan. T.......ooo " Subscribed |r4.000 ^ and Fixed at 2 INTEREST cent. Available Credit in the Principal world. Hsu Wltson S. Sub-Manager for . business Accounts on Btook Joint Road. Cbntrai. Manager AeHng Nanking Shanghai. Vice-Chairman. Char Chin Mr.ooo. Rmu): Nankins Te-kuang. . Yi4ang Wang 1914 Govbrnmbnt. 4492 Prtiier Chiiest Baa General Chftirnum: No*. per Deposits be BEATH... Department and Imports Sale and is well Foreign of Exports of Bquipped Bxchange.ooo. T. : Tsao Board Mr. on C 7 on annum per which rates at LtO. transacted. for Drafts the Collection of Cable Transfers and Commercial and Merchandise...".ooo ^ Fully Paid Capital up $ 4.1 r I merGantiiB Bant THe HHRO OPPICH Gl^mi. LTD.- bankers Bank Every Current Tael on Balance Daily ascertained Exchange of description allowed : London S"fflwd.. YUSHU %mwtmmwim9Kmmm\ i DEVELOPIENT TEHRITORIAL HSU. or mma.$to. Manager CHIN. 3893. may application.000 $10.

BETIMES FEAaMACIE HiaH CHEMISTS and pet"il Dpuggists and Kodaks Eastman's CLASS Co. iKiH III III AOENTS: tmllK iH n MiiKliil Htiltl gilln.Ltd. Tap" NMl SMflM nitm.i GRENKRD. PBANCAISE DISPENSING Wholesal* S FRENCH CHIHEae Films PERFUMERY MAKE BROWNLOW'S FILTERS BRITISH tttUti BRIl k) at Prmip" Travellers ty Itllll WM.. nbtm NAME 01 ^EUYN"Co. SHANGHAI . Hm "ING ROAD.

etc. imv G^oss Supplfes. For THE Almond. SOLE w M g S AGENTS Absorbent for Cotton Chinese Wool. lii" are Rantany" eolMr ta bu Aiy *B*r m ippflcadM. w S etc" SliinSlilllDISP6RS]lity nt w w w 24 Toochow Wholesale China J^oad. Puddings. I ^" | p(|ar|Oj||..Ici Creams. Medicines.[imtnHun"t""nni"ni""Hnnunmittmtm"""tmMt""""H"""""Hn"""g ESSENCESftCOLOURS TWIGG'S Um For Cakes. Rose POPUI^AR etc. oto. Soups. Shanghai. and Pure Malt Extract..flii tr tuptrtor qtalttr. parartaai ahsataiely an U g U xt Prices H 40 cents S SHANGHAI BROADWAY. uy Hmm MlHn httrmUss. and : T ^^Stit Cinnamon. to bf If Ml wf fnrartMi MMtcfs tuM. ote. 267 % Edinburgh g Phone: Lactomaltine. colouriii{Jellies. Vanilla |. ARK FI^AVOURS Lemon. flavouring Ice Jellies. Custards. imdsti. g sitHiwi . n . Cloves. Goods. n " n 8 Tim frasli.g j^jj|j|'s Nutmeg. "Dpagon" TetegraphleRddpess: of Importers Ho. Cakes. ia 6ett(e per g n St iiiiiiiiiUiiaiiiiiiiiiiii"iiiiiiiiiiiiiiiii"iiMiM"iiiiiiiiiiiiiiiiiiiiiiiikiniiiii THE RIGHT Pure 2 Chemicals^ S Patent S Photc^aphic M S THE FIRM OBTAIN TO Red Drugs. % M M v Malt and Oil. Creams. Plaster of Paris and g S .. TiM poHlar citan YfNtw" Canml" Uaw" ni Htw. Surgical Instruments.

. Goods. ANGLO -CHINESE estaMiSlKd DISPENSABT l$94 . . in tographic Pho- etc. Patent Surgical Instruments. Supplies.DISPEB n-GHINESE ROAD HONAN C448 SHKNGHHI Chemists Manufacturing and Red Dealers Druggists. Cross Hospital and Medicines.

For ' THE particulars ENfllNEER'S 5 Thibet apply //0 Heating ^ to OFFICE Road Road.I GAS eOOKINGl i If. whereas *- cookers gas if any J counted ^ the ": to few a by public years in Shanghai. many now there ago that ^ ^ ^ i WAY '^ obtain good I ^ Terms QAS I COOKERS 1^ I ECONOMY. and Hankow. CO. realise that The resiilts with it be now may is reason ONLY the is scarcely were they hundreds. at Sanitary Road Nankiog 29 6c Szecbuen ^ SHOWROOM or GiORDOM * LOAN ON Engineers Sshemes and Free HpplleaUoD OD EXPERTS Estitnates IN SEPTIC TANKS FOR SEWA8E COLD MT WATEII WATEI DISPOSAL INSIALLATIOIIS ^t BEAIIIW ill SANIIAIV It iH . and Shanghai.

to 69 "r COMPANY. .SHANGHAI i For further WATERWORKS particulars engluttrt' apply Ottlu. Kfsngit Showroom. LIMITED . Ifo^rf. 2a nanklag Ifoad.

Outport goods our Consignments get by callingup small* CIccomiiicdciCing Stor0lU"p"rs *f every Groceries or HONGKEW. cured "BEAVER" and BRAND. YUE DHH SAongAai's CO. given will to have absolutely be write can to: large or special care cliarge for packing* 11 you SHANGHAI all orders our steamer* J . X. natural pure best. Co. *f *i- We fresh* Wliatever guarantee want you A. L. ft ROAD. Cheapest and from of excess Finest breakfast Australian Finest free Canadian Milk. 1296. Prompt in all packing* in First-class Telephone 3999^ attention No orders extra to by arrive BROADWAY. " *f* and ^iterprisitig *4* *i* . PEKING 346. or all only. the whilst meal. TASM ANIAN fruit pure for and cane table from Made pastry. salt. Genuine for Butter pure Cooking. Inferior Table.. will Daisy give will Butter spoil faction satis- and pleasure time. BRAND. by Smporttd 6EDDES 5 T^\. sugar Bmoonm "" " PINEAPPLE Mild BRAND. Jmmm I. Ltd. Bacon.A GOOD COOK WILL THE USE INGREDIENTS BBST BuitBfm *' " DAISY BRAND for any the all "* 0. SMANGiHAI L. " K.

.

ft IMMltlMltAMJAAUAMJttAUAM^AAtlfAtM^^ttttttJt " ^ f Inshallah DairyFarm S Stock Co. Australian and Butter.T. Canadian s Cheese Produce. Belgfian Hares.AH condition SOLICITED THE DAZET FARM iU TRADB IVV THE // SI DHII^Y AWE CC I T'ELSFHOKB R. Florists. The most ENTIRELY MARK ROAD MOORES reliable proprietress Foreign Dairy MOTHER UNDER PERSONAL 980 "VyBSX SUPERVISION 13 in the Far iP East SON'S . of Importers Milk. Mrs. f ^ " s Poultry. Pfgfeons **Homcr''. Gardeners. % 71 Wfll^O f^OflD MODEL A 2315 "PHOflE "HOME" FARM EAST THE IN f ^ ^ Dairy Farmers. Fresh Cream. Nurserymen* Grounds laid A out and in kept VISIT IS ro DTSFAT.

MONTHS.":":-:":"":":""":":". r BIANCHI'S BZaB PASTBT OLASS BianoU's Oboodlates Mmdm k OOOS k aiaeis Marroxu ." " NANKING A i aao^ reLe^HOMK LACQUERED Famous are Omj^ Ewmry Ftmmh OOKFIOTZOITBEY CARVINGS Preserves PORCELAINS. when nourishing troublesome the (MALTED) time cutting of months ten of and appetising When teething.'* * The WELFARE It will AUenburys** sleep. write pamphlet " Management.":":":". STREET.". 6 3 RUSKS provide an specially useful during the dry they mechanically aid meal.:":":":"". t of your care of sample Ii^fantFeeding from ALLENBURYS' aOLS free a excellent.m% I BABY'S If your baby is not Allenburys Food. FOODS 1 FROM and digestive ailments.j. 6 FOOD valuable These addition eaten Rusks ALLEN dietary baby's to AND XTo. csisaxaxi ROAD GOLD JEWELLERS. 2 MONTHS. and sound save endless you Foods form at and trouble give freedom the best for once entitled" in the FOOD BIRTH 2To. promote rearing a child by hand. teeth.":"^^^^^ 14 la atoek. " the thriving. Canton Shanghai I. MONTHS "ALLENBURYS" A FOOD PROM ICALTBD THE child. TO 3 of means lOLS after..:b:":":".j":. "i*. 8 .ONDOM '40 Road. L.":.""." CHONQ HUNQ " DBAI. I EMBROIDERIES kept . "r":":":":"i":":":."":".:. WARE.:. TO 3 ITPWARDS. XTo.BRS BLACKWOOD ttae IVORY Selecdoa of Cmatoa Co" SMITH SILVER IN FURNITURE. HANBURYS LOMBARD old and LTD..":".:.":":":b":b:.

BHSSETTSCo.

BOYES

for

Agents

Prtecee

Celebrated

Pbrte,

London

Shanghai

GOODS
STOCK

IN

Fish

Canteens

Knives

Dessert

Forks

and

Roll
Pickle

Dishes

for

Tongs

Heating

Stands

Vinegar

and

Crumb

Cruets

Salad

Bowls

Cake

Stands

Claret

Jugs

Cake

Baskets

Sweet

Dishes

Tea

Sets

Coffee

and

Hot

Water

Liquer

Flower

Stands

Flower

Vases

Oyster
Menu

Napkin
Tea

Seta

Crackers

Nut

Forks

Afternoon

Holders

Finger

Rings

Bottles

Cut

V.'are

Glass

Cheese

Dishes

Lemon

Squash

Cheese

Trays
Frames

Scoops

Hors-d'oeuvre

Sets,

etc.

15

Forks

Bowls
Seta

Tantalus
Spreaders

Tea

Manicure

Ash

Decanters
Butter

Kettles

Lamps

Strainers

Bitters

Stands

Scoops

Breakfast

Cruets

Dinner

Ice

Oil

Frames

Asparagus

Dishes

Salvers

Butter

top

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Asparagus

Bowls

Sauce

Servers

Kntre

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Chafing

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Pie

Eaters

Fish

Shelfleld

and

HOUSEHOLD

Cutlery

Ltd.

Webb,

t^oad,

Ranking

35

Jt

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with

WEEKS

"
AXiL

FOR

KITCHEN

m

Aluminium,

litd.

Co.,

ITENSILS

COOKING

Enamelled,

Iron

and

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Icing
jj^^
Tubes
Standard
"

B

^

^

agB
Food

Screws

Hinoing
and
Machines

Syringes

Waffle

MilU,

Irons, Coffee

Pork

Percolators,

Coffee

Universal

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"Three

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Minute"

Scales,

Kitchen
Non

Porcelain

Kneader,
Balances,

tins.

ON

CATALOGUES

"

etc

APPLICATION

Co.,
AND

Jelly Moulds,
Bowls,

Pudding
etcv

etc^

SHANGHAI

and

cake

Burn

WEEKS

Sifters,

Flour

LIMITED
HANKOW

Pie

Dishes,

WHITEAWAY

LAIDLAW

Aluminium
Aluminium
kitchen

and

weight

is

It

ware.

Aluminium

Price

Price

Trypans

Aluminium
Thick
7

8

$4.75 each

Price

$1.35

1.75

6

8

$2.00 2.7s

10

5.00

4,00

inches

8

each

Price

$0.85

II

inches

1. 00

1.25

1.45

each

Aluminium

9

Price

$2.00

10

inches

2.25

each

size 3 inches

Deep
Price

Special

Light

7%

value.

$i.35"

1. 00,

0.90

6

7

Price

$1.00

1.25

.45

Flat
Size

5

7

Price

$2.00

Extra

Deep
inch

4

Price

35

.70

1%

2

1.75

2.00

Washup'

2K

each

Price

$1.35 each

Oblong

Bakepans

13X9

16x11

each

Price

$1.25

1.75

Deep
Size

Bowls

Price

each

LHIDLHM

Specialists

tn

"
Glass

China,
17

and

each

15 inches

Size

IhZHITEHMHY

2.50

Diameter

Ladles

pints

Bowls

pints

2.50

cts.

Boilers

pints

Kettles

Bottom

$1.50

Deep

!6o

.55

i}i

Price

each

2.00

$1.75

Ware

Size

8}i inches

Slice

Price

Covers

No

Double

^123
cts.

Fish

0,6$

Enamel

Saucepans
Size

aH
and

Saucepans

Size

ins.

size
dozen

2,00

5 inch

Size

Saucepans
shi

6%

Qreystone,

Special
Deep

$1.75

Alumininm

$2.00 each
Wonderful

Table

Dessert

Ladles

Spoons
Polished

Highly

Price

Aluminium

"

Forks

Polished

Size

Price

10

9

Gollanders

Highly

Dishes

Frosted

Quality

Size

each

2.75

2.00

Pudding

Light

Polished

inches

10

9

Aluminium

Stewpans

Polished

Quality

Size

Quality

Aluminium

is light in

burning,

prevents

Polished

Shallow

4

cleaned,

easily

durable

and

hygienic

most

8 inches

Dia.

Size

the

Saucepans

Deep

I^xtraThick

Heavy

doubt

Utensils

practically indestructible.

is

Aluminium

Kitci"eD

without

is

Co., Ltd-

"

inches
each

Gollanders
10

inches

$1.00 each

CO..

Hardware

LTD.

WHY

BLAME

THE

COOK

LIES WITH

Southard

the

to

examine

to

will

view

weigh

butter,

at

very

will

find

Scales

and

sizes

wholesome

delicacy.

They

unexcelled

in

are

purity

and

at

made

of

Australia's

of
choicest

fruits.

our

Showrooms.

Ask

MUSTARD
22

a

want.

you

view

on

are

SCALE

scale

styles

breakfast-

your

the

"

All

JAMS

?

FAMILY

the

styles

PEACOCK'S

table

HOWE

and

Showrooms.

our

on

you

you

and

provisions
groceries

If so,

for

purchase.

your

sizes

and

country

object

select

meat,

your

particulars

this

an

all

of

and

Cooking

all

in

it

and

exhibition

you

Co.'s

in

make

stock

otir

Permanent

Do

"

of residents

that

FAULT

STOVE?

adapted

are

wants

prices

at

THE

Robertson

Stoves

Heating

IF THE

"
MUSEUM

eOMPANY

ROAD,
Soie

Agents

\
18

your

SHANGHAI

Grocer

I

on

WAen
YOU

the

with

better

a

Brand

Monkey
Idtdien.

and

form.

famous

wives

from
and

stale

happy

Powder

relish

for

and

^reue*.
Cooka.

or

the

u

the

Powder

Poliahen

They

Cake"

are

Which

if

famous

in
the

a

is

FoM

will

you

in

tihe

which
Brand

household.

mad
Pant, Gridt
and
"poitessly clean
ffiaadi
of happy
hoiiM"
and

Kitchen

happy

that

know

Monkey

in every

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appedte

preparation

place

keep
the

you

Meals.

firefly
used

are

Monkey

have

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better

a

meal

Mtmkey

Powder

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far

n^tfa

table

Berth should

Clesnsera

Grills, Ga"-cook"n
free

the

Clothes."

Wash

in Powder

to

Brand

Mohkey

"Won't

Thew

sit down

mil

sounds

Gong

take?~-Both,

SCHl^^Et^

"

SZECHUEN

so

Co

ROAD

TBLBPMOME

20a"

nXenclkitiUs

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Coal

dellvefed

Quality

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shipped

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to

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Application

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Agents
Contractors

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Curio

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all parts of tbe

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Order

Insurance

L

to

at Low

rates

packers

BLUE

BRANDS

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Only

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you

will

Brand

B. KNAPP

is put

Brand

Cluff

Compare
Market

Quality

be

to

up

any

convinced

is decidedly

21

Labels

other

brand

on

doubt

the

superior.

for the

K)QOOOQQOQOCXX2

These

beyond

S Co.. SHANGHAI
Disiribtxtors

under

"

SAN

Orient

FRANCISCO

the

Cluff

n

ASUTIG
I
.

PETBOLEDI

(aPDiKini

111) III

"

t

IMPORTERS

OP

THE

ALLIES'

Liquid
Lubricating

MOTOR

TucI,

SPIRIT

Kerosene,

Oil, Paraffin
AND

finest

Qualitp

22

|

Candles

Wax,

\

lag and A.THE EASTERN A. OARAGE 130 Szecbuen Co. Road .

(TB.NATtR4L MILK world'known The dairy produce of quality the supplies be" of the monthly by our (1. PIONEERS THE OF ADVERTISING IN SHANGHAI Harvey's " Danish (or g"jarantee brand "Gnll" our Fresh direct u Btandard Billposting Advertising Agency . Canton events Caldbeck. SOLE IMPORTERS: EIST TIE 2. Shanghai 'Ptking: Macgrecor " Co. fienffirt. arriving steamers. Milk. ISIITIE Itoad.

the home. CHINA 47 - - Uc - 25 Nanking SCHOOLS China Road . idle ambition NOT WHY what or and difference no that Course long. poor this are time.CS. Spanish CORRESPONDENCE INTERNATIONAL Office Shanghai. or Italian. illustrated will all walks making you own .cherished interests those from makes It you I.in are. bj L C. Englhb. Phonograph French. the mansion. there are help is achieve you the catalog IT course name your and full as below and address. spare it? lose or day you acquire. S. particulars will WHILE NOW listed a IT that and be IS EASY EagHooriag Railroad Emiiieiriig Cooiploto Coaimorcial ChftI ToxtiloMaaafactara BBildiRg Contractor Toacbiag Bridge EngiBoeriag Locoaiotlva Roonlag Maalcipal Eaglaoariag Mining Engiaaorlag Oiortstry Boofcteopiag Boctrical EagioMrlig Eagiioortag Eagiao Raaaiag EagHsh Brucfeos RofrlgaratloaEagiaaoriig Mariao Eloctrlc Railways Oeaaa NatlgatiOB Electric UgMlag EofiMoriag Mockanlcal sent Eagiaiorlag 6as Eagiaoorlag SarvoyiagI Mappiag Agrleajtoro Aecoaatiag Aitoaiobilo Raaaiag MoUllaro Poattry Farailag FiUt Caltaro lllastratlng Railroad Aecoaatiag CoaiaMrdal Advortislag Law an ! Arehltactara Coocroto of use INVESTIGATE? send you. in your can special training you greatly desire. AGENCY. of I. use you each Uvastock I Oairyiag Saaitary Ptanblag Good EagBsii for Ewryow Eagjaaarlag Tolograpli Method Geiman.CS.VALUABLE YOUR TIME SPARE Do moments Thousands of life. it. Just mention you. where live man's hovel the very moment DO rich man's who YOU doing. an In Students.

"tigrooea^ Litd Co. Die PCale Copper ROAD SCaCieners. Sinkers. Shanghai INSURANCE INSURANCE CENTRAL 26 Co. ^ EVERY ^ DESCRIPTION ROAD IVAIVKINQ 31 i^ etc. IWigraving Die BeoMitider". Kiangse Agencies:" U and against All Risks LIBERAL SETTLEMENT E.. rail and Road. EXCESS CLAIMS OF Office Insurance Tel. cutting and IHonogroms for fXote REQUISITES OF cmd Cords " ^ Business addresses. I / i .. Ltd. PrinCers. ^ ^ Visiting " for " Xeodings.Bt^EWEl^ Beel^sefCers.. sea RATES REASONABLE C. Co. Paper. NANKING 37 OFFICE " SHANGHAI 1 HOUSBHOUD AND AGAINST INSURED AIND FIRE Passei^ers^ Baggage at Hotels in insured THEFT transit by PROMPT 44 AND SPARKE. Wedding for ^oitotions. 54 Ltd.

.

.

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spoonful of the cupfnl in every is necessary amount holds. quart of flonr.WEIGHTS 1 pint. i or v. of milk 1 quart to of vanilla gelatine to tablespoonfulfl of teaspoonful teaspoonful liquid. B 1 quart quarts s 1 gallon. . s ) tablespoonfuls ^ ) butter quart ounce. ounces = 1 pound* s 1 gill. 5 of of size gills. i pound. lard. 2 or ( sugar sugar tablespoonful 1 16 MEASURES AND liquid 4 saltspoonful 3 teaspoonful 4 tablespoonful 3 cupful meal 8 quarts cupfnl. spoonful.' PROPORTIONS 6 to 8 eggs 3 to to 4 eggs pint of milk 1 for custards. 2 capfuls of granulated 24 cupfuls of powdered 1 heaping 1 heaping Butter *" tablespoonful of butter an sugar 1 = cupful of 1 cupfuls heaping of flour 8 round 2 - "*- s 1 oz. length- made to knife. pouno. of milk MEASURING Exact half one A measurements pint spoonful rising means above only One-half of A spoon much spoonful A tin cup heaping as as the means spoonful to holding this bntter. quart of milk one If quarts to for custards. powder a teaspoonful t"f soda H and 1 mixed* of tartar cream 1 to baking-powder baking-powder baking of of of cornstarch of for custards. the as essential are or is held bowl the means in the of success flour means a the bowl. A rounding of the as much contents as the A of smoothed spoon bowl can be salt means kitchen. i ^ ^ dry material of tablespoonfuls ^ f""""* ) of cupfoL vm|""u". the top being half cooking. 1 peck. 1 = capfoL 1 teaspoonful 1 tablespoonful " " \iquidsl/4 cupfoL of " " 1' pound. much as spices or off with a divided wise. sour pint of molasses. milk. hold. [ egg 4 nound. pint of 1 to 1 to quart of milk. of salt to 1 quart 1 saltspoonful 1 teaspoonful 2 ounces 4 heaping 3 heaping teaspoonfuls 1 even 1 teaspoonful of soda to 1 1 teaspoonful of soda to ^ 1 teaspoonful of for custards. cupful of flour. 4 g^lls 2 pints 4 16 " i kitchen cupful 1 kitchen cupful s i pint 4 kitchen cupfuls s 1 quart. sugar.. i .