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COPYRIGHT OFFICE.

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registration of title of this

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as a preliminary to copyright protec-

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DISHES FROM THE FIELD AND GARDEN.
The more a man
follows nature, and is obedient to her laws, the longer he will live; the farther he deviates from these, the shorter will be his existence.— Hufeland.

THE IDEAL

COOK BOOK
By

ANNIE

R.

GREGORY

ASSISTED BY ONE THOUSAND HOMEKEEPERS

There

is

no higher art than that which tends towards the

improvement of human food.

H. W. Beecher.

AMERICAN WHOLESALE COMPANY/
Chicago,
III.

*

COPYRIGHT,

IOX)2,

BY

ANNIE

R.

GREGORY

THF LIBRARY OF
CONGRESS. Two CoP'b* Recsivsd
COOVRIOHT ENTPV

Ci

ASS

XXo
B.

No.

COPY

A^ ^
A

"To

be

a good cook means

the

economy

ofyour great-grandmothers and the science of modern die mists. It means much tasting and 710 wasting. It means English

French art and Arabian It means, in fine that you are to see that every one has somethi/ig nice to eat." Ruskin.
thoroughness,
hospitality.

there is room for more good ones. . So it is without apology that we send forth this volume. but carries forward a thrift amounting to an art What is the object of food? all the highest art known to domestic science. has not only the ability to think. asking that it speed onward its message until all who desire "something new on an old subject. saying nothing about the aid to 7 happiness and longevity.— BOOKS cast multiply rapidly. upon subjects that assist men and women to make the daily cares of home and business lighter and more cheerful. we eat because waste is forever going on in the human body and must be replenished. and to direct." shall have been reached. are there not many cooks who act upon the supposition that the greater the number of ingredients crowded into any one dish. new is thoughts. New books. Why do we eat? These queries interest humanity and have been answered repeatedly by intelligent thinkers." and all who desire "something simple on a new subject. upon subjects that tempted to ask: Why are practical and useful. But. the more remarkable the achievement and the more creditable the ingenuity displayed? This is plainly an error. for all rightthinking persons must admit that the cook deserving the highest praise is the one who can prepare the most appetizing. and new expressions of old thoughts. Literature of every kind to is scattered broad- and something is be had for every taste. Nay. The man or woman who can do this. and at the same time. there is an urgent call for books bearing on the important needs of the day. the most wholesome and nourishing dishes from the scantiest and plainest material. are plentiful and one another volume ? In reply we beg to say that even though the name of the books is legion. We "eat to live".

Pure foods. without meats (more appetizing than any ever dreamed of in our grandmother's day). laundry. with careful discrimination. Our blessings accompany it. THE PUBLISHERS. etc. is devoted to household economics. are now being served. offset by the late. cereals. thus making our bodies fit temples for the dwelling of the immortal soul. and It is not radical. health-building and BOOK — happiness. Thus. II. many of the diseases that now assail the human frame will disappear. fashion is helping some in this direction. We without strengthening. but furnishes a concise and ready manual for all home-keepers. is to open up a new phase in human life. etc. will give new power. nursing the etc. that clog in this direction. This volume. These thoughts bring us to the consideration of how to effect a change Fortunately. the the care of the kitchen. etc. It is an up-to-date guide in brain-building. . alas. III. and wish it were so with the many country ones. not only what to select for the table and how best to prepare it. but sugideal mother. the book (three volumes in one) is a complete Twentieth Century Guide on all things pertaining to cookery. Women are the first to advance a reform.. gestive. dinner. BOOK toilet. as usual. bound under one cover. to the cooking of vegetables. will prove the greatest blessing of the age. as well as for the epicure. but whose pocket-book demands economy. successful housewife. and to them must the world look for a continuation of this feeble awakening which has been begun in the breakfast. and pure air. will prove helpful to all classes.. is intended for the inexperienced housekeeper. regardless of wealth or station. we fear that the simple diet for breakfast is more than But. who has all BOOK things to learn. is devoted to various health foods soups. sick. It teaches us. rich dinner. I. the making of salads without meat. whose tastes incline to rich and expensive dishes. and when the perverted appetite has approached its normal condition. but. and fats. and which. by a skilled home caterer. we look to the women. for we note on all sides the simplicity with which city breakfasts. To discard the injurious substances that now largely into the composition of many of our so-called "fancy dishes" enter and to avoid spices. that stimulate without nourishing.8 PREFACE. and is comprised in three books. pure water.

I began to save the various "recipes" and "suggestions on domestic economy" contained in this book. who. The thought suggested itself by the rare and delightful treats which I have had at the hands of a few of my friends. for one made up of culled recipes.' but while it is similar to the Minnehaha. the following letter. "To meet this demand. cakes. the beginning of the twentieth century. have sent me recipes for healthful. All these. will make a souvenir book that I shall be proud to have. with the name of each donor underneath. which. as well." appreciated that States. it the 'Minnehaha Cake. must be reliable. a of a pudding. From the quote the following extract: "I think your idea of a recipe book. on various occasions. salads. breads. These have been so much friends all over the United send one or more of their favorite recipes. soups. I letter received. etc. I wrote something like one thousand of my WHEN My acquaintances. in the line a recipe for a layer cake. but as the collection grew and there grew a demand for just such a book. will call it the 'Prairie " Cake.' is excellent. it was with no thought of having them printed. I am about to prepare a cook-book on an appetizing and healthful plan. but as I live out here on a Minnesota prairie. bound in one volume. but healthful ones. do not know any name I for it. The second wrote: "I send Some have called 9 . you will be glad to own. and yet subject: delicious. which I will include in the book.INTRODUCTION. something that will not only tell us how to make the most appetizing foods. we think. with directions for making same something not found in any cook-book to your knowledge." good one. and hence. I believe such a work will be useful. and every woman will be glad to possess. to I have decided to ask my — In first answer to this letter. it is even nicer. I therefore invite you to contribute yojcr favorite. and gladly contribute my favorite. I received hundreds of replies. which will explain " itself: Dear Friend: "At this. the thoughts of every up-to-date person are naturally turning toward that great and important What shall we eat? The people at large are asking for a new cook-book. valuable to every housewife.

like drudges. as it is very simple and not nearly as much trouble as the third wrote: A — — — way most people make Another wrote: neighbors. .10 INTRODUCTION. but has been made up. from States both adjoining and remote. "As you want a recipe not found in other cook-books. It is not a haphazard collection. the helps and suggestions in the book have been gathered from many sources. We call it 'Leroy's Birthday Cake' you may call it what you like. My my should have it. from the choicest bits of the best experience of many who have long traveled the daily round of household duties. with heart and hand fully enlisted in the work." And still another wrote: "I have decided to tell you my way of making bread. gathered at random from doubtful sources. I made one and it was so highly praised. not reluctantly. I will give you an original one. Besides those which have been sent by friends from in and out of town. THE AUTHOR. dear friend." "I send along with my favorite some tried recipes of it. that I have been led to make it several times since always with the same result. I am greatly indebted to all who have contributed." Another wrote: "If you can put in only one of my recipes." Thus. May it lessen the perplexities of all who use it as a guide and stimulate that just pride. My little grandson wanted I should make him a birthday cake one not like other cakes. where it was possible to remember from whom they came. there are those that have been used in my family for years. without which great excellence is impossible. Those taken from other books. I have given credit. or by their courtesy made it possible for me to use their favorites in this book. Grandmothers are ever equal to the occasion. sparing neither labor nor expense. neighbors think it is excellent. put in the Every family prescription for beautifying and making the hair grow. are used by the kind permission of the authors or publishers. but lovingly.

THREE THOUSAND HELPFUL SUGGESTIONS AND RECIPES. —Up-to-Date Methods 16 133 215 Bread. 259 4°° 26 195 161 81 Shell Fish Soups Made of Meat 11 49 ." 339 327 244 19 289 15 17 372 175 Luncheons Marmalades Meaning of Foreign Words on Menu Cards Meats How to Select. Tea. The How to Utilize Everything Ice Creams. Pies and Tarts Pickles. Waffles. Cook and Serve Meat and Fish Sauces Pastry. Desserts. Cocoa and Beverages — 233 403 368 41 187 167 Confectionery Cookies. Muffins. Etc Dinner Giving Dinner-Table Novelties and Decorations Dried Fruits Eggs and Fifty Ways to Cook Them Favors and Bonbonnieres Fish Garnishings Home Dinner. Scotch and Other Afternoon Teas Salads Made of Meat.CONTENTS. Doughnuts and Small Cakes Courses for a Formal Dinner Custards. Vinegar and Brine Poultry and Game Preserves — Canned and Sun Dried Puddings and Pudding Sauces Relishes and Catsups Rusisan. Biscuits. Fish and Shell Fish Sandwiches and Canapes 23 65 398 24 38 317 361 25 — 364 36 m 3^8 201 374 95 35 l . Ices and Sherbets Jellies . Creams. BOOK Arranging the Table I. etc Cakes and How to Make Them Cakes (Layer) and Fillings for Same Camping Out How and What to Cook Canned Fruits and Vegetables Carving Chafing Dish and Recipes for Same Cheese and Cheese Dishes Coffee.

1 2 CONTENTS. Menus and Suggestions Spiced Fruits Supper Parties Table Etiquette Toasts Wastefulness Special How to Decorate the Table 28 to 33 366 27 20 155 37 BOOK Cereals and Farinaceous Dishes Fresh Fruits How to Serve Them Health Paramount to All Else II. The Kitchen. 49$ S l7 497 49 2 507 5 21 Happiness of Children Helpful Laundry Recipes Home. Not Housekeeping Ko-nut Versus Lard Nourishing Properties of Various Foods an Article of Diet Salads without Meats Soups without Meats Vegetarianism Vegetables Their Importance Vegetables How to Cook 43° 4J 5 4 oS 410 434 411 Nuts as — — 44+ 477 423 4 12 453 453 BOOK The Drinking Water Dyeing and Coloring Economics for the House Food for the Sick and Convalescent Dairy. . the House Prevalent Disorders and Their Remedies Sewerage Sick and Convalescent.536 Toilet Recipes Toilet Suggestions Ventilation 534 517 . — Homekeeping. The Nuisances About Nursery. 488 488 489 549 520 522 S l 7 506 . III. . The Household Hints Infants In and About the 490 488 5 503 T 9 House The Laundry.

Individual Breast of Veal Pickled Onions with Peas Lamb Chops Garnished Leg of Lamb Sirloin Grape Jelly Fish Croquettes Roast Blueberry Cake Roast Chicken Tenderloin of Beef Fish and Shell Fish Florida Dressed Radishes and Celery Stuffed Olives White Mountain Cream Puffs Mother's Salted Almonds Lemons with Dressing Mrs.Something New in Cake -Making Snapping Mottoes Time Table Set for a Formal Luncheon Table Set for a Wedding Delights of Christmas Rolls Pretzels Drum Favor — Sewing Baskets — Musical Instruments Bonbonniere — Everlasting Flowers Favor Favor Dishes from the Field and Garden Delights for the Old and . East and West Rice Croquettes Lenten Salad Chicago Cheese Bars Canned Cherries Pickled Peaches Bread Sticks Roast Capon Canned Peaches Wafers Long Branch Recipe New England Mince Meat Bon Bon Boxes — Other Delights for Wee Doughnuts. Grandmother's Brown Bread All Kinds of White Bread Delightful and Appetizing for Dinner Chicken Pie.. Baldwin's Fish Balls Bride's Cake Ice Honey a la New York Cream Cake Birthday Cake Sliced Lemon Pie Geranium Cake Christmas Cake Delightful Recipes from North.. South. Iowa Recipe Montreal Boneless Turkey Men and Women .. Coffee Cake Young . Winter's Fish Sauce Quince Souffle Mrs..

Stuffed Prunes Cocoanut Cookies Nut Macaroon Fancy Shape Raisin Pies Oranges in Washed Figs Canadian Coffee Cake . Picnics and Luncheons Ethel's Candied Cherries Crystallized Life Forces for the Sick and Convalescent Lemon Unfermented Grape Juice Sweetmeats Fig Bars for Social Gatherings Goodies for the Lunch Box Greenacre Hermits . Miss Parloa's Chocolate Creams How and What to Select Edwin's Ribbon Candy Food Furnished by the Sea. Simple and "Never Fail" Recipes Dates Stuffed with Blanched Al- Cream Oysters Cinderella in Pate Shells Cake for Boys and Girls monds Candy Stanley's Fudges Dandy Ohio Cake Raspberry Bromangelon Meats.ILLUSTRATIONS Quick. Lakes and Rivers Fancy Bon Bon Baskets Palmer's Pineapple Glace Janet's Peppermint Drops Fresh Fruits and How to Serve Them 410.

15 beyond it the birth unless .•< Kf . the pleasure afforded by entertaining those whose society is desired is unsurpassed. should allot the charming talker to the equally charming listener. dinner should be a function where no obstacles to ease and enjoyment exist. f Dinner Giving < j ^%j? «"«'.cT>v. she should carefully avoid seating two persons of opposite natures side by side. hospitably inclined. requires tact. and the opinionated person to the passive and yielding disposition. acquainted with the peculiarities of each guest.. as it were. it may be said to be an art. She should study her guests. and no- THE where does the host or hostess show to such advantage or disadvantage.v. It is generally understood that all present are desirable persons and yet an acquaintanceship begun under such A ** ^v> auspices need "«Ka not extend occasion that gave so desired.w ''I. K^ 5 To give a dinner gracefully.$2 . as at the dinner-table. to a certain extent. however. (irM Qf> . indeed.////////„ im>.'- i /V" ••'. to so and so arrange them at the no lack of harmony will mar the occasion. that in placing them. The hostess must be. and select one's guests table.

know how to group them diplomatically.16 DINNER GIVING. The first requisite for a well-ordered table is. well said that the responsibility of the hostess is far less for the "warming. or expensive silverware. Invitations to a dinner party are issued ten days or two weeks in The recipients of the invitation should reply at advance of the event. — ARRANGING THE TABLE. Individual salt and pepper bottles are at hand. and everything on the table harflowers adorning the table are delicately scented . The napkins and table-cloth should be of good size and the dishes should Underneath the cloth. with a background of white. as to their ability to accept. there are some differences of opinion and greater differences of customs. dainty dishes. A certain scheme it. by the way. for an informal party. how to stimulate and inspire. how to bring out the harmonies of each nature. shine with brightness. handsome china. and a row of forks on the left. A — there are as many knives. and good feeling gladdens more effectively than flowers." To-day a hostess of moderate means can invite fifty or even one hundred guests. once. As to the manner of "setting" the table. giving zest to the viands that are spread. of color monizes with The is chosen. as there are courses to be served. at every plate. There are usually four forks and three knives. the oyster fork on the outside. should never be starched) is placed directly in front of each guest. because of more sure delivery. appeal to the eye of the artist and why not to the guest. fine. These invitations can be sent by post. padding should be laid. when properly set. If she can do this. she must. lighting and feeding" of her guests than it is for the personal happiness of every one who crosses her doorstep. and if butA goblet is set ter is needed. The soup spoon lies next to the napkin. then the results will be quite as satisfactory as though she had unlimIt has been ited wealth and the command of all Christendom at her feet. sent by messenger. In giving a dinner an old saying should ever be kept in mind: "Good humor garnishes. damask linen. At the strictest of houses. silver. good will beautifies. forks and spoons placed at the different places. is a picture of loveliness cut glass. individual butter plates are called into use. know how to bring people fine arts together. (which. without ever looking to the florist or the caterer for help. a steel knife for meat being The napkin one of them. The knives lie on the right of the plate. though. provided she herself is accomplished in that finest of entertaining. This gives the hostess a chance to fill a possible vacancy. snowy. table. but are better.

The tables used are various round. For a long table a Battenberg scarf. keeping ever in mind the fact that all colors should harmonize. 17 and pleasant to all. fancy cut-glass mirror can be placed with good effect. smilax. are or oblong. There are many who dislike the heavily-scented tuberoses and syringas. crossed at the center of the table at the corners. decorations. filled with any low. seating twenty or more persons. large rugs are used to deaden the foot-steps. In lighting the table. pink. a pretty cut-glass bowl. a few carelessly strewn rose petals. but the preference is in favor of wax candles. intertwined with either embroidered or of Battenberg lace. are invited. but roses. or if the floor is hardwood. an infinite variety of surprises in the way The custom generally in vogue at the is possible. For receptions and weddings. — The square table is more picturesque looking. lamps and gas are the most common method of illumination. agreeable. carnations and lilacs are always The dining-room is carpeted. two or three floral pieces can be used. yellow and red. . also. cream or blue.DINNER GIVING. large oval tops made which fit over extension number. like twenty or thirty. with fine effect. is flat center-pieces. On one table. the artistically inclined. In country with colored globes. with or without smilax. medium wide satin ribbons. placed in the center. beveled-edge mirror or a round. present time. extending two-thirds the length of the table. Over the table-cloth. If the table be oval. then looped and finished with bows of the same. The shades to the candles match in color the other places. DINNER TABLE NOVELTIES AND DECORATIONS. when a square is doily. oval. nothing can be more exquisite. The is that one can get a better view of the company as a whole. lilies. They are appropriate for oval. are gay and charming in effect. is in good taste. For those who can afford the Battenberg table-cloth. Underneath the To of table decorations bowl. is and fastened one streamer of ribbon. — Many have when an unusual advantage of an oval top present and the ensemble. tables. fastened to the chandelier or attached to the ceiling and festooned to the four corners of the table. so. the beautiful old lamps of odd designs used. are pretty and novel these being appropriate only when roses are used as a center-piece. is very rich and handsome. or extension tables. an oval. are also very effective. The same colored satin ribbons. or red alone. sweet-scented flowers. as they afford good opportunity for decorative effects and make pretty shadows. with fine effect. square.

My mind carries me back to girlhood and the Christmas times when grandmother invited all her children and grandchildren for a home gathering and how like fairy-land she made the smelling spruce was brought into use. Ferns of all varieties are very handsome and appropriate. is a sweet bit of luxury. corn tied together by the husks. These are most catchy. I believe the country homes are the ones most favored for display. The same is true of autumn leaves strung on a thread lengthwise.18 DINNER GIVING. pinks. then in very cold water. reaching well to the table. to say nothing about those favored dining-rooms which permit of a good view of the brilliant sunsets of August and September. and hung fringe-like all around the sides of the room.very hot. You would be surprised to see them come on the table. jasmine or lilies. not forgetting the table on which they should be securely fastened by a blind thread. sparkling with crystals. stems of luscious apples. You who have never seen the effect. converting the old-fashioned home into a veritable ice palace a fit place for Santa Claus' reception. Then there are the wax candles with the pretty colored shades and the lamps with the transparent globes that produce a sense of dreamland. all of which surpass anything made by art. for either special occasions or for ordinary use. I can conceive how beautiful the country dining-room may be made to appear in spring with a generous use of apple-blossoms. The secret she told us was this: The spruce was first dipped into a weak solution of glue. especially so at the opening of the dinner. and and branches. The sweet everywhere were set these trees — . just try it once and see how like a million dew-drops in the sun it appears. as fresh as though they had never been faded. with generous handsome bows at either point of attachment. and on it loosely hung fresh roses. to crown the heads of the guests. also made into garlands for the wall. reserving ever a generous supply of the latter. loosely twined and festooned. in the fall. suspended in the same way and carried to the four corners of the room. there are the pumpkin-vines. Asparagus in its fragility. festal board. daintiness and beauty. setting them in the cold storeroom till they were called into use. Going back a moment to decorations. Then there was the china that sparkled and the glass that shone like Faded flowers she restored to freshness by first cutting the stems jewels. Subdued lights are always prettier than bright lights. diagonally crossing the table. and putting them in. Smilax deeply festooned round the chandelier or suspended from the ceiling. Then again. is ever appropriate for public gatherings and suggestive of freshness. then rolled in crushed alum (not powdered).

dinner. for she alone ess. and should be accompanied by small boiled potatoes. The articles of food are carved by the servants at a side table or in the kitchen and brought to the guests. The giving of a dinner is the most important of all the duties of a hostShe must not betray ignorance or show nervousness. informal. offering all the foods in their respective seasons and of the finest quality. The second course consists of a soup. accompanied by crackers or bread. expended should depend upon circumstances and one's means. where the help is inadequate. it is frequently earlier in the day. It requires about one servant to every six guests. But it calls for well-trained servants to perform this duty satisfactorily. in country When the last guest has arrived. The waiter should approach the guests from the left except in serving water. of the year little The balance . serve radishes. announced. the clear soup being preferred. though they are used only in those First course: Oysters. as a rule. finger-bowls. The color and flavor of the various courses should be as different from each other as possible. In cities the usual hour for a dinner party is seven o'clock. it is well to engage outside assistance. where the host does the carving. or anything of a like nature. it allows the host and hostess more time for social enjoyment with their guests. Celery may be served also. This has one advantage. On a table or sideboard should be placed the plates for the various and saucers. boiled or fried. dinner. The serving-maid should be trained is responsible for its entire success. 19 SERVINO THE DINNER. The favorite form of serving a formal dinner is called a la Russe. The third course consists of fish. therefore. The number invited and the outlay to keep cool and avoid accidents. it should be made the letter "r" occurs. coffee-cups plates COURSES FOR A FORMAL DINNER.DINNER GIVING. courses. they should be taken to the kitchen. Fourth course: An entre"e is next in order if desired. should be served at the beginning of a months of the year in which neck clams are used. The host leads the way with the lady whom he dinner is places wishes to honor and the hostess comes last with the gentleman whom she wishes to honor. smaller spoons. coffee. For a home-like. As the from each course are removed. when dinner is served in this fashion. if broiled or cooked in any fancy manner. one servant can wait upon twelve persons and do it well if properly trained.

and served clear. etc. but leave them parallel on the plate. veal. goose. The above makes a pleasant menu. fork. mutton.. etc. such as spring-chickens. overload the plates. Tenth course: Fresh fruits and bonbons. etc. squabs. The fifth course consists of roasts. Sixth course: Punch or sherbet may be dispensed with or dictates. such as olives. but served instead. not rise from the chair to reach anything. bread should be the accompaniment. accompanied by not. TABLE ETIQUETTE. The guests will discover their excellence without assistance. provided they are needed. turkey. demi-tasse. Do not leave the knife and fork crossed on the plate when you have finished. or duck. Eighth course: Any appetizing salad with cheese wafers. ice creams. Coffee (made after the manner of after-dinner coffee) should be passed last. Do not. the knife to the right and the sharp edge next to the fork. poultry. or capon. put the knife in the mouth. Relishes. the tines of fork down. Sugar and cream should follow. Do not overload the fork. prairie-chicken. duck. venison. Do not finger knife. lamb. may help themselves as they The seventh course consists of snipe. These may be composed of beef. under any circumstances. salted almonds. cakes. . and all crumbs should be lifted from the cloth by means of the crumb knife and tray. as fancy one or two vegetables.20 in DINNER GIVING. save the drinking glasses. A host or hostess should never allude to the quality of the dishes or contents either is in poor taste. consisting of puddings. but it can be made simpler or more elaborate as one chooses. Ninth course: Hot and cold sweet dishes. A dessert plate and dessert spoon and knife. Last course: Turkish or black coffee served demi-tasse. are served with this course.. in order that those who prefer either or both. dishes or anything on the table. — Do Do not drink from the saucer. should then be placed in front of each guest. may be please. If a guest does not care for a certain article do not press it upon him. in serving. Do not. so as to avoid carving. a fancy way. Before serving the dessert all the dishes should be removed.

it is bad form. Strawberries served with the stem. Napkins should be unfolded below the level of the table and as unob- Do Do A trusively as possible. Never reach across others. even though she is seated at the table. Never eat anything with a spoon that can be eaten with a fork. Never make a hissing sound when eating soup. Never use a steel knife for fish. or put the end of the soup-spoon in the except when eating oyster-soup. but seat yourself quietly. and must be used equally well in either hand. Never quite fill the spoon. fruit. The spoon is used for berries and cream. if in a restaurant or hotel. Do not mop the face with the napkin.DINNER GIVING. A lady. Soup should be eaten from the side of the spoon and taken from the further side of the plate by moving the spoon from you. Look into. patties and most made dishes. Never tuck the napkin under the chin or in the waistcoat. never in mid-air. it is not necessary to wait until all are served before beginning to eat. not over. rises when another stops to speak to her. peaches and cream and Crackers or bread should not be broken into the soup. not move the chair. at a family table. Bread should be buttered on the edge of the plate. mouth. Olives should be taken with the fingers. place it at . Do 21 not tip the soup-plate. Side dishes of vegetables should be placed at the left and eaten with a fork. stewed soft desserts. The fork should be used for croquettes. Soft cheese may be put on the cracker with a knife. The smaller knife. not hesitate to take the last piece. but break it. but eaten from the fingers. If the host is carving. of two at the plate. buttering each piece as it is eaten. of any kind. Never smear the meat with mustard or sauce the side. Hard cheese is taken in the fingers. the cup or glass when drinking. should be used for fish. Close the mouth when chewing. Never cut bread. are eaten with the fingers. gentleman half unfolds his napkin and places it over the left knee. The fork should be raised laterally and not in such a fashion as to bring it at right angles to the mouth.

Carry food to the mouth with an inward. resting the forefinger on the upper part of the blade. Do not spread the elbows in cutting meat. When through dinner the napkin should be left unfolded.22 DINNER GIVING. not ask any one whether he wishes more potato.. Never blow on soup or coffee to cool it. Never put glasses on the table with the stems up. Never put salt on the table-cloth. The finger-tips only should be dipped in the finger-bowl. The fork should be used for mashing and eating potatoes. Ne^er leave the table with food in the mouth. Do not rest the elbow on the table. table and never use a toothpick at Never talk with the mouth full. not leave the spoon in the cup after stirring coffee or tea. but the saucer. etc. Always eat slowly. forks and spoons should be placed on the table for courses except the dessert. to the other. but keep it at a slight angle. of all the Finger-bowls are filled one-third full of tepid water. Pass anything which you see is desired. Never place toothpicks on the the table. The handles of the knife and fork should rest in the palms of the hands. unless at Ice home. The knife should be taken by the handle only. Do potato. Do not tip up the glass or cup too much when drinking. and after a meal. even to a stranger. curve the fork or spoon. Never smack the lips. Never touch potato with a knife. except to butter it. Do not bend over the plate for each mouthful. Never transfer the fork from one hand Never drink with the spoon in the cup. place it Do in cream may be eaten with either a spoon or ice-cream fork. but some . not an outward. Knives. Gentlemen should seat ladies first. Ladies should always be served before gentlemen. and are placed on the table only when fruit is eaten. Never take a piece of bread with a fork.

Never spit seeds of fruit on the plate. always pass them. Never shove dishes on the table. that a word regarding small gifts and bonbonnieres will perhaps be appreciated in these pages. plate for another to the carver. rise when the ladies do. Do FAVORS AND BONBONNIERES. Never touch the face or head at the table or fuss with the hands. Gentlemen allow the ladies to pass out first en masse. is 23 Do fork or spoon that dropped but ask for make a selection for you when asked what answer promptly. until the been returned. When asking for anything at the table mention the party's name when you speak. beefsteak. unless intending to remain alone. Never shove yourself from the table. giving your preference. but sit upright. Never make introductions after the guests are seated. but whether he will have roast beef. not twist the feet around the legs of the chair. another. Do not. Never suck an orange. Never loll back in your chair or lean against the table. when at a private table. and remain standing until they have left the room. Never lift a glass by the rim. take goblets by the stem and tumblers near the bottom. Do not give any one at the table the trouble of waiting upon you if there be a servant in the room.DINNER not reach after a knife. Do not oblige the carver to part of the fowl you prefer. A crumb knife or fresh napkin should be used in brushing crumbs from the table. Never ask whether any one will have some meat. leave until all have finished. if all leave the dining-room. but Do not eat onions or garlic Do not eat after passing a plate has GIVING. but take them out of the mouth with a spoon and lay them on the plate. Wear gloves and do not take them off until seated at the table. Never take a larger mouthful than will allow you to speak with easeNever hold the spoon so that the handle rests in the palm of the hand. Wear evening dress at a formal dinner party. or whatever kind of meat is served. looked upon with so much favor by the fashionably inclined. Gentlemen remaining for cigars. of giving is The custom .

held in place by a bow of red. On top. bonbon boxes in the shape of easter eggs with artistic The favors at a satin bows on top. This function naturally partakes more of a social character than the But the same exactness and precision formal. covered with satin on which are painted or embroidered leaves. are never too old to admire pretty things and if there are those who desire to give favors at a luncheon.. white and blue ribbon. this may help suggest a few home-made ones which are always more highly appreciated than expensive. On the side can be placed rich bows of ribbon. If a servant is at hand. with a Brides frequently in giving all have their little day as fashionable favors. etc.24 DINNER GIVING. ceremonious. made of papier-mdcJU in the form of hatchets pasted over with silver paper. are very handsome as gifts and suggest a bit of love stitched up The boxes should be padded. At Easter time. etc. and the same rules for making the occasion one of If more than one taste and enjoyment as its more pretentious neighbor. or two. We bought articles. banjos. lay extra forks by dishes. Some of these baskets are afterwards used to hold needles. jewelry. Silk muffs. and set before the mistress of the house. are often given by a of the graduating class to the others whom one wishes to honor luncheon. may be brought to the table. These baskets can have one handle. George Washington luncheon are pretty. the latter covered with gilt is prettiest of all. colored butterflies. a dinner for the bridesmaids. dinner. and eight-sided. vines or bits of scenery. each plate. are not without appropriateness. silvered beetles. So we might go on. ent's monogram on the outside of the cover. satin lined. drums. others jewelry and still others become permanent fruit baskets in the boudoir. suggests to the eye uniqueness and is an effective souvenir as well. she should . a bunch of red cherries (wax). and the recipiin the making. four-leaf clovers. who can serve it to the family. but suffice it to say we have suggested a sufficient number to enable one to work out a favor member scheme satisfactory to themselves. skiffs. rowboats. or anything fancy suggests and means permit. cut-glass. provide favors ranging all the way from two dollars in value to two hundred. The soup tureen. round or square bonbon boxes. fans. thread and thimble. Imitation guitars. should be observed.. bracelets. Baskets of various styles are pretty as plum-holders and useful as Little six well *as decorative. THE HOME DINNER. with the soup course. or three.

Table-cloths are still frequently used. far surpassing in charm even the richest damask. At the home table the gentleman of the house does the carving. The home dinner should be made as attractive and agreeable as possible. the so easy to find fault. when decorated with doilies and flowers. The small vegetable dishes are not used save in the instances mentioned. On all and every occasion the same order and neat- ness should prevail. still the appointments of the table can be so perfect. with smaller ones for the plates. The ideal luncheon is Roasts and joints are never served but entries and cold dishes instead. and all the details should be carried out and spotand the food as well prepared as though it were designed for strangers. A pleasant innovation in summer. roses and vines. Good manners child who sees his mother in a soiled the father in home should be come strenuously insisted on. At the embroidery shops many centerpieces and doilies for these occasions are being shown. and though the number of dishes may be fewer. consists of a round mat for the bowl. hot plates are brought in for the next course. save those served which are placed in side-dishes. recently made by a friend. The patterns are mostly wreaths of brier quite a simple affair. as too many suggests boardin vinegar. and their concoction plainer. A pretty set. will scarcely be ready to observe nice details of dress when applied to his own case. The manners of the home circle should be carefully guarded.DINNER pass the soup to each one. that those minor matters will be entirely ignored or overlooked. it 25 She must hand from the left side. with a sense of privacy and loosening of restraint. or his wrapper. GIVING. LUNCHEONS. as plainly as on the larger display. The to the table in his shirt sleeves. ing-house style. A irregular number. but the newer idea is the use of highly-polished tables. intended for "the salad" course. sive or not. These. The refined character of the occasion is stamped less. the welcome accorded so warm. for it is the season when the family all meet. and one especially adapted to . as occasion Many luncheons. give a peculiarly antique effect. are apt to be over sumptuous. It can be made expendemands. After the soup. permitting of an and a great variety of displays. or to grumble. to omit a polite attention. modern luncheon is a very convenient meal. The meat is passed as was the soup. like many dinners. It is linen as white — the silver should be as polished. when strangers are not present. and the vegetables.

while their mammas take upon themselves the more important duties of receiving the callers. as it was originally called. I. Chops with peas Fourth course. Could anything be nicer? The lunch was delicious. Oyster patties." These receptions enable all to show the spirit of hospitality. and a silver or copper tea-kettle steaming over an alcohol lamp. The menu can be simple or elaborate. pouring the tea with her own hands." It is believed that Queen Alexandra. Fourth course. the former Princess of Wales.26 DINNER GIVING. I dropped into a friend's a few days ago just at lunch time. Second course. cake." where light refreshments are served. This agreeable change brings about a sociability that delights the reserved and pleases even the most fastidious. Fifth course. — RUSSIAN. Halved grape Second Bouillon. into an informal "at The "Five O'Clock Tea. Fruit. has been turned home. Guests seat themselves where they please unless cards designate where each is to sit. Ice Cream. course. Clams on half-shell. Then she brought out a plate of crispy. Creamed chicken. Fifth course. It is the young ladies also who now preside at the tea-table. 2. on which are set sandwiches. even though they have not the money to make a grand "spread. Salad. salt soda wafers and a little roll of delicate Neufchatel cheese. is to serve the luncheon on the piazzas or in shaded spots around the yard. MENUS. Formerly the hostess presided. SCOTCH AND OTHER AFTERNOON TEAS. The following are two of the many menus that can be easily and neatly served. Ice. Third course. set the fashion by receiving in her boudoir . Cantaloupe. First course. for everyone can entertain after this fashion. which she spread upon the crackers with just a dash of paprika. luncheon but said she would be glad to have me take a cup of coffee with her. fruit. and found She apologized for the lack of her alone no maid and no husband. First course. bonbons. spacious homes. Bonbons. but to-day young ladies find it a charming recreation to make the tea-table attractive. The hostess in all cases occupies the head of the table. Third course. appetizing and nutritious.

and slicing of game. The tea is made from real Russian tea and with it is served thin slices of lemon. Pound cake becomes the cake of the day. at which all the dishes are placed on the table together. fruits. reading. each guest feels free to contribute his mite to the labor of toasting the bread. cards bear the words "Russian Tea. are served to at least tea and wafers. and are largely patronized. but offers a warm welcome to all. are tiny biscuits spread between with orange marmalade. who makes it a point to bestow hospitality in this unaffected fashion. People generally are preferring simplicity. himself." Then the decorations are Russian. the better. Occasionally cards bear the inscription "Scotch Tea. ices sometimes form a substitute for sandwiches. Russian wafers and a little preserve. The hostess SUPPER PARTIES. cutting of cake. Gradually the fashion has spread until to-day American ladies send out hundreds of cards with the words "from three to six. and other good things. The latest form of an afternoon tea is a musicale. or some literary entertainment. Tearooms. and who does not exact formality. which he. while the hostess loses no opportunity in seeing that every one is helped to the store of jellies. carving of meat. . Sandwiches. chocolate frappi or bouillon. chatting unrestrainedly.DINNER GIVING. and then. and as perfect freedom reigns. after the fashion of those abroad." Iri warm weather. at her country-seat in a 27 bewitching tea-gown. where ladies come early in the afternoon and just before their departure. are served to tea. the more old-fashioned silver. what a good time every one has The host pronounces the word "ready" and brings in a hot pot of coffee with delicious cream. These indulgent hosts and hostesses make the best parents in the world." Then all the The music furnished is the bag-pipe. and appointments are Scotch. English ladies have observed rigidly the custom. The informal. is being revived and bids fair to surpass many of the more sumptuous affairs. and what boy could think of going "out" of a Sunday or holiday night with socia! bility like this at home? ! before church or after. instead of being made of bread. is sure of having an agreeable circle of friends. as the case may be. God bless such a home ing. have recently been opened in our large cities. serves. Ever since. and what can be simpler in way of entertainment than this? No servant need be in attendance. Callers meet in a most informal manner. and all who call. On other occasions. from three to five. old-fashioned supper. These suppers can take place early in the evenThen comes the singing and the good-byes. too.

BREAKFAST Grape Fruit Rice. my own Ireland home. I shall never forget thee. White Omelette." ST. ! As green is the prevailing color on St. mashed Popovers Peas Lettuce and Celery Salad Pistachio Ice Cold Slaw Fruit Glace a la St. {March if) little "There's a dear Island far over the sea. % at "Oh! the Shamrock. Other skies may be bright. for a bontonniere embroidered over a small wire. And by lake or mountain where e'er I may roam. And no spot on the globe's half so precious to me. ner Green silk each plate. Patrick. other lands may be fair. to imitate the shamrock. PATRICK'S DAY. Let a dish of ferns be made the centerpiece and scatter ferns about the table. I have suggested a dinmenu where this color and white are used exclusively. with DINNER Cream Creamed of Spinach LUNCHEON Escalloped Potatoes Whitefish Turbot cream Fricassee of Chicken Irish Potatoes. in Cream cream whipped cream Cocoa Angel Cake Coffee Coffee (The above recipes and many similar ones are found within the pages of this book. Let Irish flags decorate Have the china green and white. But what of all that if the heart be not there ? Other music may charm me. the green. so far as possible. garnished with parsley Irish Potatoes. the room. but ah there is none Which can move me to sadness or mirth like thine own. placed is quite appropriate and novel. Patrick's Day.) 28 . immortal Shamrock! Chosen Leaf Of Bard and Chief. Old Erin's native Shamrock!" MENU.

I am told that this custom is now quite modern that the children in our Capital city all repair to the White House grounds to roll their eggs. who like innovations. Hard-boiled eggs sliced crosswise. let the order as best pleases each individual fancy. make pretty garnishings for the different dishes. whether that nation acknowledges — now its generally become a custom religious significance or not. On by this special day. The candy bonbon box of speckled eggs. White and green are the most appropriate colors for decoration. and shining beyond. over again. it symbolizes the resurrection: "From dainty. for breakfast. with hard-boiled eggs Filberts SUPPER Welch Rarebit Eggs.asterSunday "RESURRECTION is the silver lining to the dark clouds of death. the use of eggs in the spring was symbolical of nature "the bursting forth of life. enjoy the a pretty rabbit and — sport. fill quite a place in the boy's heart and help him remember happily the day." we know the sun is Easter brings joy to the festival. Long live the Presidents! 29 . "to order" Hashed Potatoes. especially eggs be cooked to This privilege will be greatly appre- the little folks. White china and pure white linen. ciated." With the Christians. in jelly Grape Nut and cream Eggs. In pagan days. make an ideal looking table. with Easter lilies for a centerpiece. Let the table decorations be fresh and The dominant dish should be eggs eggs and eggs. as well as the wee folks. A pretty custom in my girlhood was the rolling of the colored eggs out of doors on the day following Easter. and that our Presidents." The free use of eggs on Easter has with all nations.with egg-balls Roast Lamb and mint sauce Greens.) custom to exchange souvenirs on Easter mornings. MENU BREAKFAST Oranges DINNER Consomme. in cream Rolls Easter Eggs Palm Cake Egg and Watercress Salad Strawberry Ice Cream Easter Cakelets Coffee Russian Tea Griddle Cakes and maple syrup Coffee (The above recipes and many similar ones are found within the pages of It is this book. — — death Life.

Blaine. [Directions for the decoration of a dining-room on the Fourth of July are almost superfluous. of country." on the Fourth of July all are Americans. they — — — BREAKFAST Red Raspberries and cream Fried Chicken Sliced DINNER Bouillon SUPPER Chicken Mold Radishes Water-cress Salad Sally Roast Lamb. Every person should feel that he is entitled to a share. with eggs White Sponge Cake Blackberries Creamed New Potatoes Cucumber Salad Wheat Muffins Red. James G." no "Democrat. no "Republican. they know not how.] The United States is the birthday. but also in the rich memories and glorious achievements of his country. not only in the blessings conferred by his government. Every glorious fact in the nation's history should be emphasized. representing the colors of the country are required to make it delightfully attractive. and grew into power. Let it not be forgotten that patriotism is one of the positive lessons to be Everything learned should be flavored with a genuine love taught in every home. mint sauce' New Potatoes. bunting and flowers. boiled Lum Tea Tomatoes Green Peas Spinach. All feel that their country is greater than party. banners. If there had been no Independence Day. All the rest began.) 30 . EngThere is land and America combined would not be so great as each actually is.'« 'Rah! 'Rah! for the jolly old Fourth of July!" only country with a known know not when. Richard Edwards. Only flags. White and Blue Ice Cream Chocolate Macaroons Strawberries Coffee Coffee (The above recipes and many similar ones are found within the pages of this book.

And so." "Bobbie" Burns. TURTLE SANDWICHES. folded to represent the "jack-be-nimble" and "jack-be-quicks.) (The above recipes and many similar ones are found within the pages of 31 . and friendly crack. I wat they did na weary And unco tales. with maple syrup Nut Cartoons Lemonade TURTLE SANDWICHES." "monkeys." "toads. an' funnie jokes. and you give them a party in keeping with the occasion party where tin horns form the first course at the dinner-table— where colored paper napkins. — unhinge the gates. — REFRESHMENTS Bouillon. this book. why not the boys? will Boys be far less apt to carry off the clothes-posts. yet we say with all earnestness.. if make night hideous. Their sports were cheap and cheary. Such an evening makes glad even the heart of Aunt Jemima and Uncle Ben. give the boys a good time occasionally. a While the dictionary definition of Halloween is rather different than the modern small boy's interpretation of it would indicate. de Jolly Boys Celery Kindergarten Crackers Turtle Sandwiches Little Pigs in Blankets Orange Jelly Olives a la Natural History Sugar Off. where paper caps adorn the head and where jack-lanterns adorn the room." and "parrots". and why not on Halloween? "Wi' merry songs.

That comes when the summer is o'er. Garnish the platter with generous sprigs of autumn top. is most effective. As Thanksgiving is the one day of the year when all America gives praise for prosperity and freedom. MENU "Let us eat and be merry. Puritan style Fruit Coffee As this is a day of general rejoicing. an unusually well-filled board is not only in good taste. Corn. stuffed with oysters Cranberry Sauce Baked Squash Mashed Potatoes Boiled Onions. cut a small pumpkin across the top.— ^0Z?Z/s~^7- "So gladly we welcome the happy day. When the scattered friends we Round the love so well. !' home hearth meet once more A priate peanut doll dressed in blue and white crepe paper in Puritan costume. and on these lay a variety of sliced cakes. Carefully scoop out the inside. holding a few heads of wheat. see that the poor are not forgotten. Decorate the table with autumn leaves. with cream sauce Peach Pickles Sweet Tomato Pickles Thanksgiving Cake Tea Fruit Glace Wheat Griddle Cakes Maple Syrup Coffee Waldorf Salad Cheese Wafers Mince Pie Nuts Pudding. "Love thy neighbor as thyself. unique Thanksgiving dessert." . makes an appro- and dainty Thanksgiving favor. Don't forget 32 the adage. replace the pumpkin To make a leaves. husked and tied together. Place on a dish and fill with Floating Island." Luke iS :2J BREAKFAST Grapes DINNER Oysters on Half Shell SUPPER Cold Roast Turkey Mutton Broth Tea Biscuits Oatmeal Country Sausages Celery Cottage Cheese Scrambled Eggs Browned Potatoes Entire Turkey. suspended here and there from the walls and between the doors. but is expected.

. «wey.J . Ihe Kittens will ptoy DLANC MANGE WITH FLORAL DECORXPONS JELLY MOLD WITH GRAPES ma>Kin<j Ice G-eajn DELIGHTS FOR THE OLD AND YOUNG. ift . Directions for the above are all contained within this book.0 Corn Jtamch Pudding y/i ™ c**pu* cherries - When the is cert.

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The years grow short as we grow old. I've waited just a year. Fifty-two Sundays And make a year. Yes.— — His name shall be called Wonderful. I And that will just suit me.— Isaiah zx. sauce Maitre d' Hotel Chipped Beef on Toast Baked Potatoes Griddle Cakes Coffee Roast Goose. I've counted seventy-five. the' the Mighty God. There's one thing makes me very glad. the Everlasting Prince of Peace. I'm sure it should have come before. 6. Counsellor. Decorate the table with holly and mistletoe. As glad as I can be. wish 'twas Christmas every month That's long enough to wait BREAKFAST Oranges DINNER Oysters on Half Shell SUPPER Cold Roast Goose Oyster Patties Germia Broiled Salt Mackerel Cream Chicken Soup Boiled Whitefish. don't you think. Christmas day has come at last And I am glad 'tis here. For. As sure as I'm alive. Father. apple sauce Boiled Potatoes Mashed Turnips Sweet Potatoes Christmas Plum Pudding Lemon Ice Squash Pie Quince Jelly Delicate Cake Salted Cold Slaw Charlotte Russe Muffins Popovers Currant Jelly Almonds Coffee 33 Fruit . for this one day.

Nuts — Raisins Heart-Shaped Confectionery Coffee £13 (All these recipes and many more suitable for similar occasions are be found in this book. Valentine Celery Roast Goose. MENU .St Red heart-shaped place cards with a lovers knot of true blue at the top are suggestive and gay." "A cooling drink for lovers Consomme St. with Cupid sauce Valentine Cakes.) 34 to . Orangeade young and old. apple sauce Escalloped Tomatoes Onions in cream Orange Fritters Blanc Mange.

"First in war. pewter and glass. Historians ton. Ennobled by himself. she can trace tiny medallions of Washington on each one. White and Blue Ice Cream Washington Cake Tea Candied Cherries Coffee tell us that baked ham was the favorite dish of General Washingand that whenever possible it was prepared for him in camp. white and blue ribbons can be tied in the corners of the placeartistically inclined can trace thereon a little hatchet and underneath the words: "I cannot tell a lie. and first in the hearts of his countrymen. red." or. yet friend to truth! of soul sincere. In action faithful. red. the better. 35 . centerpiece to the table. is prettier still. serv'd no private end. Red and white make a pretty or." ORTUNATE looms of is the housekeeper who has old-fashioned blue and white china and twice fortunate is she who has heir- silver. first in peace. white and blue crinkled paper. neatly of green with an artistic wound around ajar bow at the side.Washington's Birthday "Statesmen. by all approved. Who gained no title and who lost no friend. These recipes and many more suitable for Washington's birthday are found in this book. and in honor clear! Who broke no promise. "or if one is quite clever. If one has a Jerusalem cherry tree so much cards. indeed. Make the decorations festive and holiday-like. that is Narrow She BREAKFAST Apples DINNER Creamed Corn Soup Maryland Baked LUNCHEON Fried Oysters Corn Mush and Cream Ham Beets Maryland Fried Chicken Graham Gems Coffee Scalloped Potatoes Currant Jelly Baked Potatoes Tomato Catsup Brown Bread and Butter Mince Pie Red Cabbage Salad Red. carnations in a blue bowl.

/ ./ Dressed with rich meat gravy. Hotel steward's style. it. vegetables herbs. Coffee. Leg of mutton. Dishes prepared hot and eaten Parisienne (a la). Flemish style./.. Parisian style./ Tartar. Water././ Demi glace. / or Holland Foie. f. Chocolate. Souffle. Gigot./ when cold. Paste made from flour. kind of Swiss cheese. Flamande (a la)./ Name of a vegetable clear soup. Menu. Julienne./ Bouillon. Au gratin./ Polish style. Fromage. Semi-frozen. Parmesan. Mixed pickles chopped fine./ Stew. Neufchatel. Frozen. /. Fruits stewed in syrup. Spaghetti. it. Abatis. /. Similar to macaroni. Fricassee. Eau. Hollandaise. Various kinds of fruits. in Beef broth. / Salted roe of sturgeon Plain. Chocolat. Espagnole. Perch. Breakfast. /'/. The modern Camembert. Puree./ Spanish style. Jus./ Pie crust baked in a mold. Italian./. Napolitaine (a la). Poached./ Remains of a meal. Braised. Caviar./ / / first made in 1875 bya cook named Jean Julien. A Hungarian dish./. Croutons. R oyale Royal. Choux de Bruxelles. Roquefort. Ice cream in a cheese-like shape. style. Cocoa./ Minced fish or meat rolled in thin pastry and fried./ Dutch style. Persillade. Perche. Laitue. Imported cheese./ sort of cheese. Au jus./ Meat baked with natural juice./ Brussels Cacao. Caviare./ Lettuce. Quail. Dishes prepared with cheese and baked./ Parsley sauce. Cream. Saute./ Brussels sprouts. American style./ Francaise (a la). / Cream ice much served in Demi tasse. Anglaise (a Y). Sauer kraut. Tartare././ Salad. Beefsteak. Juice. finely sliced beef or veal stew.HEANING OF FOREIGN WORDS USED ON HENU CARDS././ Bread dishes. Muscovites././. Entree. To or with./ Half cup./ A salad dressing./". Bisque. Gras (au)././. also name of a white fish sauce. Ingredients rubbed through a sieve.f. Polonaise (a la). 36 White cream sauce made from chicken broth. French. Cafe. Moderne. Cabbage pickled. Supreme. /. Chaud-f roid. /. /. Russian jelly. Confivure./. Fromage glace. Ragout. Goulasch. An East Indian curry soup. A name given to certain soups usually made from shellfish. Salade. used for garnishing Curry. Glace. Cheese. Frappe. and Macaroni./. it./ Caille. Picalilli. Terrapene. Au naturel././ Braise. Bifteck. A Burnt sugar. Clear soup. Meat cooked in the oven a covered stewpan. highly seasoned. Poche. Lait./ Fruit jams. Caramel./ Terrapin. highly spiced./. Cup./ Bill of fare. Milk. Americaine (a 1')./ Liver. Naturel. with gravy. /. g. Tasse./ Light baked pudding or omelet../ Larded with strips of bacon. gravy. Giblets. German./ A soft / A / / A . Pique./ Thickened gravy. g.. style. (fish eggs). Dejeuner. Food cooked plainly./. / fried. Bruxelloise. aux (plural). Desserte. Paris. Poulet. kind of Italian cheese./ A course of dishes. Africaine (al'). Mulligatawny. Mayonnaise./ French style. African style. Au (singular). Compote. Consomme. Maitre d'hotel./ Celery. Celeri. Timbale./ Young chicken./. An East Indian condiment. English style. / Creme./ Naples style. Tutti frutti. Rissoles. stew of meat.

for all the details of a French woman's kitchen. No greater mistake can be spirit that they would be considered close. and yet. In our favored land.on the art of cooking has made the assertion that there is more waste among the poor than among the rich. as to induce a belief that an entirely new dish is presented. To the young housekeeper whose first steps in the care of a home are but a series of experiments. we have met those who imagined that if they did not show a careless. the words economy. and explains it by saying that the former have not learned how to use the odds and ends that come in their way. but. economics. The food. meat is one of the principal articles of diet. is cooked with such A relish. and eateth not the bread of A WRITER idleness. comfort. as modern physicians tell us. the laboring man is only able to obtain it once or First. twice a week. if it be true. made than this. any article for consumption should be purchased than necessary for the number constituting the family 37 Many things for the . WHEN AND HOW No more of TO BUY. Does not the Bible speak of the careful wife thus: "She looketh well to the ways of her household. improvident. no matter whether she be rich or poor. and "how to cook choose" that which is it" so as'to get the greatest benefit out of it. ere long. but in the older countries. are managed with the utmost economy. although inexpensive. while the latter have brought it to perfection. small family in America will often waste what in a French home would be enough to keep a household. the wish to make the most of every new relation will cause her to ask imperatively for advice in this direction." ECONOMICAL LIVING. Wastefulness is no indication of a generous nature. and in such disguises. and thrift may have but little meaning. that meat makes muscle not strength. in the scale of Perhaps the all-wise Father so ordained it. comes the knowledge of "how to nearest the ideal in nourishment.

ejt II 1 1 Ipf 1\ HOW TO UTILIZE EVERYTHING. grow tired of the economical bread pudding with lemon Butter the sauce. or thickening for meat gravies. The art of cookery is a high-sounding phrase to some. The article most frequently wasted is bread. Rather bring into use what is more readily procurable. It can be converted When dry it into toast or placed in the oven to dry. Cover cups. 05^^S4# ^ a y» That is the variety that will give the most and even if there is not so lavish an outnea-h: n and contentment will be certain to reward effort. the utilizing of such fragments is not so grave a matter. can be grated coarsely and put into wide-mouthed covered jars for puddings. SENDS . for there are plenty of wandering travelers who will accept them gladly. where the poor are fewer. in smaller towns. and a sameness in the articles the served. Economy may at first be hard to learn. and if the children. try the same in custard cups with raisins for fruit. or the older members of the family. ent styles. fill.38 WASTEFULNESS. and will learn how to provide a frugal table with frequent changes far more agreeable to the taste than expensive ones. by varying the manner of cooking it. she will then be economical without being stingy. liberal without wasting. but it is valuable. 0DD5AND small families where the mistress of the home is at a loss to know what to do with the small portions left over from various meals. In large cities. converted into griddle cakes. the question is more serious. When the housewife acquires the habit of making the best use of all she possesses. standing in a pan of hot water. than in large families where the odds and ends can be used for next day's meals. satisfaction. stuffings. serving it up in differ- table are excessively dear in certain seasons. and then bake them. the putting together of what materials one has with good results. and yet it means merely the exercise of a little taste and judgment. every crumb of which should be saved. It is very improvident to buy such articles out of season. to The tendency waste is more likely to occur in IS) &)% Other pieces not large enough for toast. Then there is the can be bread pudding.

giva nice flavor. they To clarify drippings pour on boiling will be found very satisfactory. Potatoes left over are capable of so many ways of re-serving that it is almost unnecessary to mention them. but a rich new dish. stir thoroughly and set aside until the following day. many persons who are unable to partake of food fried in the latter find no trouble with the use of the former. If you like. the water and all impurities. with the potatoes and meat. a mortar and seasoned. in its own gravy for a breakfast or luncheon dish. skimming well until the water has evaporated. and in many other forms. chop the corned beef very fine. the recipe is in this book. Sour milk makes cottage cheese. For frying fish. more desirable on the score of cleanliness. you can chop cold cabbage and cold beets that have not been in vinegar.WASTEFULNESS. For frying purposes they are more wholesome than lard. 89 each one with a teaspoon of bright-colored jelly and to the family it will no longer be a simple bread pudding. The proper care and use of drippings. as well as of the fat cut from the edge of steaks. after first pouring a spoonful of boiling water upon the toast. fry and lay it over dry toast in a platter. a little butter then make layers of ham and bread. should be known and practiced by all housekeepers. . after it has been the best hash. potatoes. makes but cold corned beef. can be chopped. If you chance to have no cold vege- The bones ing it tables. and a dish that any one should enjoy will be the result. in hash. Scraps of ham and some of the fat. strain into an earthen If the work has been well done so as to remove vessel and keep covered. Potted meats can be in made of fragments cut from the bone. They reappear in potato cakes. bread-crumbs added. sliced one or twice for tea. water. it also makes good biscuits and griddle cakes. Cold roast beef can be sliced thin and warmed over Some turn it into hash. then put into a saucepan with boiling water and a little salt and allow to simmer slowly. therefore. to moisten it. pounded luncheon. set it in the oven. the drippings do not spatter from the pan as does lard. and such food as does not require butter. of a roast can be cracked and put into the bean soup. and you have escalloped ham. and are. Turkey and chicken fat can be saved for making soup. to be eaten with cream. it will keep for weeks. they make fine canapes for The tough ends of steaks can be chopped and made into Hamburg steak or cornish pastry. besides. in soups. a recipe for which will be found under its proper heading.

wet a cloth. as one defective apple injures all its neighIf moist. A linen cloth laid over the barrel will keep them from frost till very cold weather. Apples should remain out of doors in barrels until too cool for them. boiled eggs left over can be reboiled. take their place in garnishing. or they can be fried for breakfast and eaten with maple syrup. gather them in a mass. and when hard. and bake in a quick oven. making pies a few scraps of dough are left. until the weather requires their being put into the cellar. Canned fruits should be watched. left over. The warmth of an oven a few hours after the bread is drawn is sufficient. and keep in a cold place till wanted. Make into tarts or sift fine sugar upon them and arrange round a dish of stewed fruit. in salads. When brought in. They retain their virtues best dried by artificial heat. bread and cake retain their freshness in tin. into croquettes. roll them out thin. answer well to be added to that made fresh the next day. If ice is not obtainable set milk in a cold place or boil to keep it sweet. they are then in their perfection. Many prefer not to head up the barrels of apples. Medicinal herbs should be dried. sifted and put into labeled boxes or bottles. jellies and coffee. Those used in cooking should be pounded. Stew to a pulp. There is an advantage in being able to pick them over several times in the course of winter. if they show signs of working they should be stewed at once. in pressed meats. Add a tablespoon of cornstarch to each pint of salt. * is fine as a thickening for broth. put up into paper bags and labeled. cut them into fancy shapes. Apple parings and pulps that are sound need not be thrown away. If eggs are required for the white alone. or better still. If in . mix well and you will not be troubled by salt clogging or becoming damp. place it over them. prick them with a fork. strain and sweeten and you have apple butter. wipe them. Oatmeal and other cereals. SoftEgg-shells are useful for clearing soups. save the yolks in a cup. bors. Cold rice is easily made into a pudding. peach butter and excellent filling for tarts. Cold fried or scrambled eggs need not be wasted but chopped and mixed with mince meat to make excellent stuffed rolls. The canary never objects to a tiny taste. set in a dry room. Flour and meal must be kept covered. and tea and coffee are best preserved in closed canisters. Herbs should be gathered when just beginning to blossom. and on toast. Vegetables left over may go into the soup designed for next day's dinner.40 WASTEFULNESS. Butter keeps best in stone jars.

1 .

A sharp. pleasanter to the taste and much more easily masticated. It should never be found in the kitchen. but inquire how each guest prefers his— whether rare or well done. but avoid giving out the outside slice. In cutting corned beef. carving should be provided with a chair a little higher than the ordinary pattern. cutting vegetables. and should always sit. as it is generally hard.42 CARVING. Heat destroys its temper. Another point to be observed in carving. will catch any crumbs that would otherwise fall upon and soil the table-cloth. When a joint is properly carved. Never offer any one the outside piece. avoid breaking the flakes. it is more agreeable to the eye. from whence they can be distributed. unless they ask for it. begin at the top. is to always cut at right angles with the fibers of the joint. if a creditable appearance is desired. The knife should be used for no other purpose than carving. blade. . strong. a good handle. but the tail end is the sweetest. HOW The person who is TO 5IT WHEN CARVING. disagreeable sound to hear the carver whetting the knife while the guests are waiting to be served. A linen doily placed underneath the platter containing the meat. and from the side next to you. The platter which holds the meat should be large enough to admit of placing the slices as they are cut. on one side of the dish. cut the slices thin. and a keen edge are qualities belonging to a good carving knife. meat and breads. This can be done by the use of a fish trowel. not stand. The middle portion of the fish is considered the choicest. In serving fish. its sole office being to carve the meats brought to table. When carving rib or sirloin of beef.

as indicated in the figure from to B. A SIRLOIN BEEF. B to D in the figure. roasting. To carve a tenderloin roast cut thin slices clear across the top. to the tenderloin roast the sirloin is considered the finest part of The bone. the choicest part of the beef. tenderloin roast is The rolled up and held in place by skewers. Next the beef. while that portion above . It is usually The butcher generally puts it up for his customers in this fashion. Whatever scraps are taken off should be saved for the soup pot.CARVING. should be removed before The part below is the tenderloin part. 43 TENDERLOIN ROAST.

clear The the sirloin part. . m BREAST OF VEAL. breast of veal consists of two parts. cutting through slices should be thin. is the bone hand to I. C to D. so it is well to cut a few E to F. FORE-QUARTER LAMB.44 CARVING. Some The the rib bones. the gristly brisket proper and Separate the two parts by passing the knife through the Now begin carving the ribs by passing the knife from veal from B to A. pieces. people are fond of the brisket. Carve by passing the knife with a good firm down the length of the side beginning at A. long and even.

Cut through the skin. to be used by the guest as best preferred. and grouse. A forequarter of lamb can be served by separating the shoulder part from the breast and ribs. woodcock and pigeons. but well across. as quails. Boiled tongue should be cut crosswise. partridges. This can be done by passing the knife under and dividing the ribs— see dotted lines C D E. then raise with a little force the shoulder into which the fork should be firmly set. remembering always that the slices should be thin. from H to I. from G to F. do not pour it over the meat. Some prefer to cut it at the end. It soon becomes easy to acquire a knowledge of joints. When helping to gravy. leaving the root in the dish. and any one can become an expert who tries to learn the relative position of the bones To cut slices and joints. Ham should be divided in the same manner. All fowls.CARVING. carve a fowl. In cutting. are served in the same way. This part contains more fat. cutting the slices shown by the letters A. (See A. Make an opening in the turkey for the purpose of serving the dressing. then it will be easy to carve the ribs. F to G. and the brisket.a leg of 45 mutton begin across the middle. A quiet demeanor and a cool head are essential to success. thighs and wings first.) Serve the breast. as TURKEY. Then from both sides of the breast. E E E. . with dressing added. are split given to each person. leaving the back till the last. as in the figure C to B. Next divide the ribs from the brisket by cutting from A to B. separate first the wings and legs and thighs. down the back and a half birds. in form of a semi-circle. way down to the bone. but put' Small it on one side of the plate. B (see page 45).

second quality of roasts and steaks. good roasted. FORE-QUARTER. soups and hashes. mince-meat.46 CARVING. also makes the finest steaks. " B: Rump-steaks and corned beef. Q: Cheek. soups. D: Buttock. M: Brisket. Section A: Used for porter-house and sirloin roasts and steaks. used for stews. wfcwv/ HIND-QUARTER. and spiced and O: Shoulder-piece. soups beef. . G: Flank. used for rib roasting. H and I: Used for corned beef and for pressed meats. four in number. used for boiling and pot roasts. used for corned beef. considered the best piece for roasting. K: L: Chuck ribs. sausages. fine for boiling or drying. used for round steaks and boiling. N etc. C: Aitch-bone. Middle ribs. used for consommes. F: Shin. BEEF. head and all. P: Neck. E: Round. used for corned beef and stewing. J: The fore-ribs. used for soups and croquettes. mince-meat.

Like all young animals. and fed mostly upon milk. well sheltered. Of is the head the tongue only is is used. used for baking and stews. E: Rib chops. from which are taken the second-best chops. portion before the quartering is done. used for chops and roasts. C: Loin. used for roasting or boiling. broths and meat-pies. called the hind and fore-quarters. The finest mutton for table The South Down wether is use the choicest meat found the city markets. Mutton is generally split down the back and each half is cut into two A saddle of mutton is the middle parts. is Section A: Leg. what known born in as the in South Down. used for cutlets. . D: Loin. used either for frying or boiling. lamb should be thoroughly cooked. 47 MUTTON.CARVING. F: Breast. G: Neck. used for roasts and chops. Lamb the killed in the Spring. B: Shoulder. when considered a great delicacy. fall.

used for stock. used for pot-roasts and stews. . C: Rump-end. the finest cut for roasts and chops. for roasts and cutlets. the hind-quarter is divided into loin and leg. In cutting up veal. stews and hashes. neck and shoulder.48 CARVING. FORE-QUARTER. Same as D in hind-quarter. used for roasting and chops. F: Breast. used for stews. G: Blade-bone. and the fore-quarter into breast. mince-meat. : I: Used for roasts. D: Knuckle. used for soups and pot-pies. J. soups. used for roasts and cutlets. E: Neck. Section A: Loin. H Fore-knuckle. HIND-QUARTER. VEAL. B: Fillet.

only soups with meats will be found under this heading. There are at present about two hundred and ninety different kinds. Some housekeepers prefer the shin bone. As the latter properly belong to Part II. while others like the neck. the second. French authority on cooking says that soup bears the same relation to the dinner that a doorway bears to a house. In the making of meat soups.— HOW TO MAKE THEM. while dark meat contains more than white meat. that no other dish is capable of such variation. — 49 . are rubbed through a sieve. too. There are three classes of soup clear. and. about as thick as cream but not transparent. they are more nourishing than almost any other kind of food. and none has received so much attention from the cooks of all ages and all nationalities. as that makes a more nutritious soup. all the ingredients entering into its composition. When made of good material and in a proper manner. as it contains the marrow. thick and purees. are divided into two kinds meat and vegetable. it is a matter of taste Soups what portion of the beef shall be selected for making them.. it is safe to say. A GREAT KINDS OF SOUP. while in a puree. The first is clear and thin. which adds as to strength and thickness to the soup. The flesh of old animals contains greater flavor than does the flesh of the young ones.

water from the tea-kettle that is boiling. Four pounds of beef and broken bones. and any vegetables desired boil three hours. SOUP. The same is true of celery. again and again. When cold. in a granite or enamel-lined kettle. CONSOMME OR PLAIN MEAT STOCK FOR Consomme or stock forms the basis of all meat purees. MEAT In SOUPS. More can be added as the soup boils down. A little spinach pounded and added will give a green color. When making a thick soup. pounds of lean beef. To make soup for a family of six. Let it boil gently for six hours. strain and set to an earthenware dish well covered. added as soon as the soup boils. mer. at the same time clearer. a little is is. Put the beef. Onions should be better. add to each pound of meat and bone. In a home where flesh forms part of the every-day diet. gives a nice color. fresh. or whatever thickening is used. Parsely pounded and bruised and put in the soup a few moments before done. L. add six quarts of water. gravies and It is best made of uncooked beef and some broken bones. to which add one quart of boiling water. After it has boiled six To . as it is healthier and the color made Beware of using too much salt.50 SOUPS. bones and water in a covered kettle on the stove to heat slowly. The simpler it is made. The ordinary rule in making meat soup is to use a quart of cold water If the liquid boils away in cooking. a good cook will seldom be without a stock-pot. rice. with the bones well cracked. J. the vermicelli. one gallon of cold water and two teaspoonfuls of salt. Lukewarm or cold water will injure the flavor. making meat soups. Put the meat and water on the back of the stove and let it slowly come to a boil. should be partly cooked before — ORDINARY RULE FOR MEAT SOUP. then simmer for three or four hours. soups. sugar. take one quarter of the stock. S. when it must be skimmed Soup should always be off. to which may be added the remnants of broken me-ats. put the meat into cold water and allow it to never ceasing to simboil slowly. cool. Season with salt and pepper. in the top and — — MIXED STOCK FOR SOUPS. add the salt. take the fat off it is ready for use. Watch carefully for the albumen to rise. until the water is boiled away one-half. Grated carAnother good coloring for soup is burnt rot imparts a nice color also. adding. the longer it keeps. until it is perfectly clear. then simmer three or four hours.

NOODLES FOR SOUP. Untoasted bread swells. Stew in salt. and beans. and on a wire toaster. R. with four onions and four heads' of celery cut up fine. two onions. E. Toast bread crusts in front of a very small fire. Boil slowly for one-half hour. strain and set to cool. a rather NOODLES—No. for six hours. may be added. Make into balls. Lay on napkin to dry. This stock forms an excellent basis for vermicelli. M. remove the fat. TOASTED BREAD CRUSTS FOR SOUP. Mrs. knead. Rub the yolks of four hard-boiled eggs with a little melted butter. barley. Use one egg. Rose. Mrs. with flour enough to make them hold together. set the soup over the WHITE STOCK. on both sides. Beat two raw eggs and add to above. add the vegetables and the sufficient water to cover them. Cut Mix stiff as thin as wafers. and is likely to spoil the appearance of the soup. Stew gently until nearly done. When brown - Take two thin eggs. Add a little pepper and salt. D. cook half an hour or less. Strain when done. Mamie Allen. flour. EGO BALLS FOR SOUP. water in which they were cooked. pinch of salt. to a paste. flour enough to make strips. Cook one hour longer.SOUPS. one-half an eggshell of water. Cook. set aside well and needed. previously cooked. put in soup and let boil one minute. A bay-leaf added to the stock before cooking the second day. adds greatly to the flavor. one turnip. three tablespoons sour cream. when salt should be added. with 2. macaroni. When tender. butter the size of a walnut. peas many soups. When cold remove fat and it is ready for use. roll like jelly cake. Rice. to the soup. White stock is used in the preparation of white soups. roll out very Mrs. and cut in narrow stiff dough. Brown. This provides a good use for vegetables left from yesterday's dinner. cut the bread into very small dice before serving. . strain 51 covered until the next day. one head of celery. Mason Doane. and is made by putting six pounds of a knuckle of veal or lean beef and veal gravy one-quarter of a pound of bacon or ham cut up in small pieces over the fire in six quarts of cold water. Before fire and throw in a little two carrots.

Cutter.52 SOUPS. balls like small marbles. in a made after the above recipe for plain conadd one-fourth of a cup of well-washed pearl and one CONSOMME WITH EGG BALLS. just before they begin to flower. a good way to obtain a flavoring for soups is to procure them in season fresh. Put one quart of plain consomme made after the above recipe. dry them in a warm. Emma Hoffman. and a little salt. three blades of mace. adding to it one quart of boiling water. Add pint of boiling water. in a stew-pan and when it has come to a boil add a pint of boiling water and one-half cup of cold boiled rice. P. The proportions are as follows: Two ounces of sweet marjoram. one-third of a cup of cold breast of chicken cut in dice. and place over the fire. and serve on crisp crackers. then add one teaspoonful each of sugar and salt and a cup of cream. ounce of lemon-peel. but not hot. Let boil forty-five minutes. one teaspoonful of melted butter. R. an ounce of sweet basil. Mold into Mrs. Put one quart of consomme. Boil ten minutes Mrs. and an A. and so. HERB POWDER FOR SOUPS. somme barley. two ounces of thyme. oven. one-fourth teaspoonful of finely minced parsley and just enough slightly beaten raw egg to bind together. two ounces of dried parsely. Then strain through a sieve and add a quarter of a pound of rice that has been boiled tender. . not always possible to obtain fresh herbs. two tablespoonfuls of peas previously cooked. more and serve. small bottles. VEAL BROTH. granite kettle. pound them The powder should then be put into fine and pass through a wire sieve. R. a turnip. carefully. W. stoppered closely. Harrington. Boil for ten minutes. Saur. Pour over three quarts of water. and kept dry. Stew all slowly for two hours. two ounces of winter savory. and put into a stewpan. half an ounce of bay-leaves. McCall. It is CONSOMME WITH RICE AND CREArl. Use one quart of the Cut four pounds of scrag of veal into small pieces. a quarter of an ounce of celery-seed. H. above recipe for plain consomme put over to Just before taking from boil. CONSOMME WITH PEARL BARLEY. put in a few balls made by rubbing smoothly together the yolks the stove of two hard-boiled eggs seasoned with a dash of salt and pepper. Skim Add an onion.

and strain through a sieve. riUTTON BROTH— No. Mrs. place over a slow fire. and six quarts of water. nips. one carrot. two tomatoes. and place in a tightly corked bottle. A. Let stand over night and congeal. 3. half an onion sliced. BOUILLON— No. Boil slowly three hours longer. two stalks of celery. reaching two-thirds of the way to the top of the bottle. pounds coarse. add a little nutmeg and Lydia Mann. and set away. stir and serve. Simmer for two hours. rump of beef. STANDARD BOUILLON. small pieces. pour out the liquor. one tablespoon of allspice. with a turnip and some an hour. Four pounds of beef. two small turone very small red pepper pod. take out the bottle. pepper and vegetables Mary BOUILLON— No. one cup of milk. Simmer half an hour. Strain. season with salt. and chopped into small pieces. Skim and strain. Boil meat and onion slowly four hours.) Place in a kettle three pounds of a neck of mutton from which the fat has been cut. with six pints of water. where it can simmer for Add three ounces of washed rice. One pint of water to every to taste. skim. Two Skinner. Roth. add five quarts of cold Simmer slowly six hours. turn in hot milk. Return to the pot with the rice (previously soaked three hours). and keep it boiling slowly for fifteen minutes. boil six hours. After boiling three hours slowly. Serve in bouillon cups. seasoning. fat. two quarts of cold water. Boil. black pepper. Next day remove the fat and boil. one kuckle of veal. and use as required. Place the bottle a deep saucepan of cold water. Just before serving. half a dozen To five pounds of beef cut in ( whole cloves. Take two pounds cut into small pieces in of lean BEEF TEA. (For Convalescents. 2. chopped mutton. pound of meat. salt. across and once lengthwise is equally good. set the pan to the back of the stove. half a cup of raw rice. mace. 53 MUTTON BROTH. P. Butts. one grated carrot. celery. add salt. add salt. Ina Brown. Serve hot. and serve.SOUPS. strain. two small onions. free from 2. lean. A large shank of beef broken twice water. a sprig of celery. two onions cut fine. . remove every particle of fat. season. and set by until cold.

then thicken slightly with flour stirred Pick off all the meat from the into a cup of cream. TURKEY SOUP. and must have been boiled previously till the meat the brains slips off the bone. fat meat (salt pork or bacon. R. and let stand until the next day. Simmer steadily three hours. Always stir soup or broth with a wooden spoon. juice . a little thyme. Take off what fat may have Put the soup arisen. M. balls. S. one-third as much as of onions). and cover it with cold water. one-third as much as of potatoes. Two quarts white stock well seasoned. Drop the meat into an empty hot soup kettle over the fire. BARLEY BROTH. Place the remains of a cold turkey and what is left of the dressing and gravy in a pot. Simmer gently four hours. on to heat until at boiling point. cover with boiling water and let boil about fifteen minutes. stir to prevent burning. fry lightly brown. two tablespoonfuls of butter. a calf's head.54 SOUPS. three turnips. season with salt. Crandall. burn. so as to use in the soup. then add pepper and celery salt. Alice Lockie. H. Add a teacup of pearl barley. three large onions cut up fine. just before serving add one cup of cream. and pepper and salt to taste. Grate the yokes of four hard-boiled eggs U. and pour the soup over it. POTATO SOUP WITH MEAT. Put two pounds shin of beef in one gallon of water. Have ready. parsley and sweet marjoram chopped fine. scald together and add three tablespoonfuls of flour. a hock of ham. The calf's head must have had removed. and pepper. and season to taste. three potatoes sliced. when all have been stirred to a smooth paste. bones. Mrs. so that the meat will not Do not let it boil. The broth must be saved. in the bottom of the tureen. sliced onions. one quart of milk. add onions. put it back in the soup. a small bunch of parsley minced. cook well. Forced meat balls of veal and beef. and it is ready to serve. cut into short. CREAM SOUP WITH STOCK. Add potatoes. one Take dozen egg of one lemon. Freda W. half a pint of wine. P. Pare potatoes and cut into cubes and drop in a cold batter. a knuckle of veal. Lizzie Chandler. boil up and serve. and stir often. and take out with a skimmer all the bits of bones. six potatoes sliced thin. MOCK TURTLE SOUP. narrow strips.

half a dozen blades of mace. twelve leaves of parsley cut in the same way as the other vegetables. of stock. and two pinches of pepper. three carrots. and when it comes to a boil set aside to simmer until the vegeAmanda Miller. two tablespoons all the liquor the clams contain. an inch in length. . Carefully remove the scum and fat. ters of VEGETABLE SOUP WITH STOCK. W.SOUPS. if you have them. Hilton. F. put it over the fire with a dozen whole peppers. — JULIENNE SOUP. The veal and ham also must have been boiled and cut up. 2. stir them over a slow fire until slightly browned. Let boil quickly for half an hour. Winters. for three-quar- an hour. and salt to taste. and BISQUE OF CLAMS. and half an hour before the soup is done add two lumps of sugar. save clams. one pint water. James Brown. the white part of a head of celery. three turnips. Chop a little summer savory and celery and add. Place the shreds in a Take stew-pan with two tablespoons of butter and a small pinch of sugar. and three leeks. Wash and dry the vegetables. one quart of milk. salt and Charlotte Felt. two cabbage lettuces. Pour over them three quarts of clear stock and simmer gently for an hour. Boil half an hour longer. that it does not burn. which ought to be a clear brown. keeping the pot covered. butter. with two pinches of salt. add two quarts ful of powdered sugar. and serve with bread fried in dice shape. 55 Cut the head in small pieces after boiling. skim carefully. Mrs. TURKEY SOUP— No. M. three turnips. Strain the liquid before the clams are added. and season with pepper. tables are tender about one-half hour. three onions. Cut three onions. Boil yesterday's turkey bones in water to cover them. Watch the soup carefully. and cut them into thin shreds. and all boiled for about ten minutes. thicken with a little browned flour. after being immersed in boiling water for a minute. It must be remembered that quick boiling would thicken and spoil this soup. The forced meat balls and egg balls should be added. Put them into a stew-pan with two tablespoonfuls of butter and a teaspoonAfter it has cooked ten minutes. or until the vegetables are tender. Let it boil for ten minutes. then drop in the clams. Take fifty of butter. Now put all together. E. When done. and all simmered for a couple of hours in the broth made by the calf's head. one carrot and four potatoes.

rubbed together. Cut an onion. oysters. "ruffle. which is about two hours. and two quarts of stock. and Lucy Cooper. and fry. R. Half a dozen sliced parsnips must be put in a stew-pan. setting on the back of the stove. one turnip. Mrs. put over fire in saucepan. or a Mrs. and a stalk of celery Fry them in butter and as soon as brown add two pounds into small dice. One quart of oysters. . of the rump of beef which has also been cut up very small. one quart of milk. (Fine for Invalids. stir until swelled and boiling. with two onions. OYSTER CREAH SOUP. drain and return that liquor to the saucepan. and serve very hot. and add two quarts of water. BEEF BROTH. Wash half a cup of barley. B. add Cook three minutes or until they the seasoning. A little boiling milk may be added if liked. press and return the puree to the soup. OYSTER SOUP. Let it boil. one quart of milk. then the oysters.56 SOUPS. The excessive sweetness of parsnip soup may be corrected by the addition of a little tomato. When ready to boil. Season with salt and pepper. six sticks of celery. remove. then drain them. or cayenne. add to it one pint of water and heat. Brown small squares of bread in the oven. and salt. T. one parsnip. set forward on the stove. chop oysters fine and add to the liquor.) Cook two quarts of clams twenty minutes in their liquor." Two Stir in the boiling milk and send to table. CLAM SOUP. the size of an egg. M. adding the milk. quarts of select oysters. a carrot. PARSNIP SOUP WITH STOCK. Whipple. two tablespoonfulsof flour. a Strain the liquor from the generous lump of butter. pepper. Some prefer all water in place of milk. tablespoonful of chilli vinegar. add salt and pepper and three pints of milk. them through a coarse sieve. season and serve with a tablespoonful of whipped cream on each dish of soup. Fred White. two tablespoons flour mixed with butter Nurse. Stew the vegetables until they are tender. Boil two hours. when boiling add the butter and flour. season with a little salt and pepper. wash and drain the oysters. one pint of water. Mrs. let come to a boil and strain. serve with the broth. tablespoonful of butter.

by which time the stock will have been reduced by boiling to two quarts. Let them brown slowly. Cut up a couple of carrots. an onion. one-half a small carrot. parsley and three stalks of celery. and boil slowly for four hours. and a little celery. a turnip and an onion. Cook slowly for four hours. OX-TAIL SOUP. Add an ounce of raw ham cut into small squares. then add an onion fried in a little hot fat. and shake a spoonful of curry powder over. In five minutes add two quarts of broth and two potatoes cut up very small. Melt a quarter of a pound of butter in a saucepan. When done tie them with thyme and parsley in lace bag and drop into the soup-pot containing four quarts of water. with a quart of green peas. a few sprigs of parsley. as fast as the scum rises. Scotch broth may be made of beef or veal. Serve a dish of plain boiled rice with it. in four it pound Keep well mixed quarts of water. place them back in the soup. stir into it until the water boils. take out the . Cut the breast into small squares. Boil four half a pounds of lean mutton of Scotch barley. SCOTCH BROTH. Grate over them two carrots. Mrs. The vegetables should not be allowed to boil a longer time than is required to cook them. with pepper and salt to taste. Strain into a large bowl and the following day remove the fat which will have accumulated on top. season with salt and pepper. and a dessert-spoonful of pepper and salt. and cook for another hour. Ina Felt. and chop a carrot. with half a dozen cloves stuck into it. Cut one ox-tail into joints and fry brown in good dripping. Put in the tail and two pounds of lean beef cut into strips. AHBER Take pieces SOUP. Cook all for one hour. skim the fat from the soup and lift out the chicken. a chicken. break in and add a soup bone with three quarts of water. and fry in this butter. strain and thicken with brown' flour moistened with cold water and boil for an additional fifteen minutes. Margaret Turnbull. or the remains of two or more roasted ones. slice three onions and two carrots and fry in the same dripping when the pieces of ox-tail have been taken out. Christine Norimer. add these. and skim the surface carefully while simmering.SOUPS. and a very small chicken cut in quarters. mixed. 57 riULLIGATAWNY SOUP.

Fry one chicken. let all. M. slowly one hour. Mrs. corn. adding a quart of cold water. Very fine. thicken with the flour. Miller. Let Mrs. W. shell and carefully and strain through a fine strainer. and butter the size of a walnut. add one quart of sweet milk and one quart of rich cream. G Brown. 2. pepper and salt. VEAL SOUP. tomatoes and okra to be fried a light brown in the gravy left from frying the chicken. and steam as before until the rice is soft. for use. salt cold chicken. CHICKEN BROTH— No. Cut up a shank of veal in MOCK TERRAPIN. put liquid back. Mrs. skim and mix into it the beaten white of an egg. with two quarts of boiling water. CHICKEN QUriBO SOUP. A. Add pepper and salt to taste. Boil the milk. If desired add a cup of milk and one or two beaten eggs before serving. One . four hard-boiled eggs. H. M. avoiding the settlings which heat. then off skim Cut up a chicken into small pieces and put it in a deep earthen dish. C. boil Mrs. will do for some sauce or gravy. small pieces. C. Into the dish in which the broth was made put one-third of a teabowl. when done. a pinch of and pepper. two tablespoonfuls of rice. A. boil up and serve hot. three ears of corn. cupful of rice in a teacupful of cold water. twenty-four pods of okra. Stew until diminished to three quarts. put in kettle. Miss Minnie B. beaten to a stiff froth. Take out the chicken and reserve Season broth and add a small cup of rice. cook with two and a half quarts of water. Wheeler. after which strain off the broth and let it stand over Skim off all the fat in the morning and pour the broth into a night. set back on stove. Cook rice tender. chop fine.58 jellied stock. then pour in the broth and steam an hour or two longer. then add to the kettle with water and chicken. M. and setting it over a boiling kettle. chopped fine. before serving stir in two eggs. then add the cold chicken and eggs. Mrs. Smith. six tomatoes sliced fine. strain liquid off and wash kettle. CHICKEN BROTH. it SOUPS. remove the bones. Cover closely and let it steam several hours until the meat of the chicken has become very tender. Cut up the fowl and put into a pot with four quarts of cold water. one cup of milk. I.

If the soup should not be sufficiently thick. a turnip. Thicken with a tablespoonful of flour and serve with hard crackers placed in the soup about five minutes before taking up. a tablespoonful of arrowroot which has been mixed may be added very smoothly with a little cold milk. press the mixture through a sieve. stir into soup two heaping tablespoonfuls of flour mixed up in cold water. OXTAIL SOUP— No. and simmer once more for two hours. return the rest of the birds to the soup.— SOUPS. Callie Price. simmer until ready to serve. adding one tablespoonful of tomato catsup. adding. salt to season and take from fire and strain. let boil for an hour then boil two hours longer. Cut the white part of half a dozen heads of celery into small pieces. a small sprig of lemon-thyme. from fat LORNE SOUP. 59 2. return the liquor to the pan and stir in a few teaspoonfuls of cream with great care. Simmer gently one hour. In hot saucepan place lump of butter size of an Wash and and cut three ox-tails at joints and place in the egg and brown. Pour a little of the boiling liquid over a quarter of a pound of crumbs of bread. I. one carrot. boil in two quarts of white stock. drain it. pepper. off fat. M. Flavor with salt. Season to taste. put it in a mortar with the flesh which has been taken from the bones. Pick all the white meat from the . by degrees. and pound it to a smooth paste. When cool skim put all back on stove. Chef at Parker House. and a very little pounded mace. and boil once more. and A DELICATE CHICKEN SOUP. and removed before the soup is thickened. browned butter Then pour all into a pot with four fry so they are brown all over. Prepare three young chickens and put them pints of white stock freed in a stew-pan with five and cleared from sediment. Frances Sanderson. A sliced turnip and carrot may be put with them. and when it is well soaked. the liquid. Simmer gently for half an hour. and a little pepper and salt. Let them simmer gently an hour. Mrs. a spray of parsley and a sprig of celery. Put three pints of stock into a stew-pan with a carrot. with a quarter of a pound of lean ham and two ounces of butter. Mrs. Remove all the white flesh. a bunch of parsley. cut up fine one good-sized onion. quarts of boiling water. when at boiling point. CELERY SOUP WITH STOCK. then drain through a sieve. adding one pint of boiling cream. Brain.

M. two tablespoonfuls of butter. GUMBO SOUP WITH STOCK. pepper and onion if Put giblets on to boil in the water and boil gently till reduced to desired. and serve. Serve at once. Cook gently one pieces. one-half pound of fresh asparagus. hour. crack the FISH SOUP. two tablespoonfuls of flour browned and mixed in butter. M. Mrs. a small quantity of parsley. Return the beef to the pot add a tablespoonful of sugar. Pass through a fine colander. and return it again to the saucepan. Other meat can be used. one of stock. simmer gently for a few Mrs. ASPARAGUS SOUP WITH STOCK. H. and two ounces of blanched and pounded almonds. White. eggs boiled hard. When they begin to boil add as many potatoes pared and sliced. cut in slices. T. with just water enough to cover. throw them into two quarts of boiling stock. a bay-leaf. and cut the beef fine. salt. Season. Take if desired. One shank of beef.60 SOUPS. remains of a cold roast chicken. add asparagus heads. cut off heads. two onions. Maria Hasty. one quart (about two hours). Mary Treadwell. minutes. two quarts of water. Mrs. two onions chopped fine. boil separately Cut the rest into small in salt water until done. — . Now add twelve good-sized onions pared and sliced fine. Take ONION SOUP WITH SALT PORK. Strain the soup. and four Fraulein Hirsch. the soup. the crumbs of half a roll which has been soaked in milk and then pressed dry. Stir the pounded ingredients thoroughly into it. Boil the fish with a head of celery. take out the giblets. and a little pepper. Serve. the yolks of one or two eggs beaten up in one-half cup cream. boil again. Clean and trim any kind of fish fresh or salt water. When done add one egg beaten well. Giblets from two or three fowls. Cook butter and flour brown and add to the soup. A tablespoonful of salt. mince it fine and pound in a mortar with the yolks of two hard-boiled eggs. a small piece of salt pork (slightly lean is best). cut it into pieces Put it into the soup kettle with sufficient water for half an inch square. two of flour. cut off tough parts and chop the remainder. Let boil six hours. about fifteen minutes. remove bone. bone and put it in the pot. then take from fire. Return to the liquor and add stock. GIBLET SOUP.

add two tablespoonfuls of flour and stir Until the mixture Season with salt and pepper and is smooth and frothy. cut three slices of turnip. and season slightly. Heat a at a you like the flavor. allow one for each person. as feet and let it boil until thoroughly cleaned. the if fat. and a saltspoon of salt. Eliza Gill. Strain. Let boil three minutes. Mrs. Drain the water. .S. Asparagus makes a delicate soup. milk. Season with salt and white pepper. add it to the asparagus and cook slowly ten minutes. When the have boiled one hour. wash and cut off the heads in one-inch lengths and lay them at one side. Lucy Carr. the soup when in the tureen. Cook the heads a few minutes in boiling salted water and add them to Mrs. 2. but not brown. made into a paste with water. Then rub them through a coarse sieve. BARLEY SOUP WITH STOCK. nicely fried in butter. and add a cupful of onion and slightly brown. Cut the remainder into halves and boil them in a generous pint of white stock. Have two of water. rinse in cold water and it is ready for the soup. and five cloves. Wash a teacupful of pearl barley in three waters and boil in two quarts of soft water for two hours. Cut up a small Put all on the fire. thicken with a tablespoon of flour. and half that quantity of carrot and onion into small pieces and boil in two quarts soup stock until tender. J. and add salt remove and nutmeg. in three quarts Strain and set little aside in a cool place. add as much water as will be required to contents make the soup. time. ASPARAQUS SOUP WITH STOCK— No. a teaspoon of butter. Then put them it wastes away to three pints. A quart of soup stock. CALF'S FOOT BROTH. and serve hot with croutons of Mrs. a teaspoon of sugar. 61 Use water.SOUPS. two cups of sliced tomatoes. bread. Lay in the tureen some eggs. Annie Hale. return to the fire and stir in one pint of cream or rich milk and let it come to the boiling point and serve immediately. Strain and stir in a cup of cream. and cover the saucepan closely. First. Pour the soup over. and serve with toasted bread. Use one large bunch of asparagus. TOMATO SOUP WITH STOCK. Put into a small saucepan two tablespoonfuls of butter and two small slices of onion. Cover and let cook slowly on the back of the fire eight minutes. Add the cooked barley. Carrie Phillips. When cold. a little pepper. you want it.

and serve. F. Now hash up a couple of carrots with an equal quantity of onion. then cover and cook for fifteen minutes. When the vegetables are cooked put them into the beef broth and boil the whole gently for thirty minutes. in a little butter in a saucepan. cover and put over a slow fire. or other kind. season with salt and a pint of white stock. CLEAR SOUP WITH NOODLES. Add a little of the juice in which they have been cooked and then drain through a cheese-cloth. wash and MACARONI SOUP. dozen live crabs and place in some cold water with a little soak for an hour. watching lest it break or become pulpy. chop fine and put it in a stew-pan with a quart of water. Add a little salt and red pepper. To make the noodles. S. (Italian Style. Take one sound white cabbage. Add a little grated Parmesan cheese. R. and boil once more. when done drain and pour over it two quarts of good broth. then work . Isabel S. shell and all. Serve hot. strain the broth. Take two quarts of clear beef broth. Take and let CABBAGE SOUP WITH STOCK. (German Style. BISQUE OF CRABS. S. and fry together with the crabs. a salt. When cool pour off the top. slightly warm one-half cup of butter and beat to a cream. so as to stew gently until tender.) trim off the outer leaves. and place the liquid to cool. Boil until the macaroni is tender. Next drain and chop them with about half their quantity of cooked rice.) Put four sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Shake the pan occasionally to prevent burning. and place over the fire just previous to serving. peel and slice two carrots and two onions. but do not allow it to come to a boil. Before serving stir in a lump of butter and two small lumps of sugar. taking out the lungs and the small legs from both sides. Let boil until tender. Place the pan on the fire to simmer for about ten minutes. S. salt and pepper to taste.C2 SOUPS. add a little thyme and bay-leaf. and wash each one in some warm water. Add a quart of beef broth. Now remove the shells from the crabs. after which take out the crabs. beef. put them into a stew-pan with a generous lump of butter and one small cabbage cut into shreds. chicken. then strain.

To be eaten with toast. and add to the soup ten minutes before taking off the fire.) way This can be made of chicken. Cut one pound of beef into small pieces. drop in small balls of the egg and butter A. six good-sized onions and let boil till all are tender. then rub through a strainer. C. then skim. and a teaspoonful of sugar. and. C. serve crisp crackers. put over the fire again and put in six large tomatoes and boil for an hour. when boiling. let boil up. Add to this one quart of stock and one pint of boiling water. the neck of lamb in cold water. add a tablespoonful of butter. scrape the skins from a pint of small young potatoes. and boil gently two hours. Cook and stir it about fifteen minutes. cover and let boil for half an hour. cover and let boil for half an hour longer. CORN AND TOMATO SOUP WITH STOCK. M. teaspoonful of salt. beef. Cayton. Wash six quarts of cold water. CREAM OF SPINACH WITH Take one pint of cold STOCK. Miller. GREEN PEA SOUP WITH 5T0CK. put it into a granite kettle with three quarts of water. chop and pound Put it into a stew-pan with four tablespoonfuls of butter and a paste. Inez Slocum. let boil gently for two hours. G3 it two heaping tablespoonfuls of flour and two well-beaten Let the soup boil up again. Serve in soup dishes. also stove. and let it simmer for an hour longer. a little pepper. When cooked. Then add salt and one-fourth teaspoonful of red pepper. Lyon. Mrs. a quart of Put into cold water and two cups of boiled chicken meat cut into dice. and put it into a soup-pot with add to it two tablespoonfuls of salt. slice and add them to the soup. into a soft cooked spinach. work butter size of an egg and a dessert-spoonful of flour together. L. Set it over the fire again. Miss R. F. smoothly into eggs. Mrs. drain and pass the tomatoes through a fine sieve. Boil the soup twenty minutes.SOUPS. (Hungarian Style. granite kettle and add one-half dozen fresh ripe tomatoes. Return to the Scrape six ears of corn from the cob and put into the soup. add a quart of shelled peas. or any meat desired. The easiest is to take a quart of cold chicken stock. GOULASH. put in a smah lump of butter and season to taste with salt and pepper. Strain. . previously salted.

TOrlATO CREAH SOUP And all Vegetable Soups. and add one-fourth of a cup of rice and boil an hour longer. Serve with small squares of toasted bread. One Mrs. CARROT SOUP WITH STOCK. let boil two and a half hours. let remain over night to swell. SPLIT PEA SOUP WITH SALT PORK. and bring to a Add salt. also a teaspoonful of salt Wash and a little pepper. season with pepper and salt. Cook slowly for three hours. and cover them again over with the boiling water. kettle with three quarts of cold water. add the pork and boil gently two hours. Wash the beans and soak them night. salt quart dried beans. a quart of finely-sliced carrots. M. L. four quarts of cold water. adding half a pound of lean salt pork cut into slices. a pint of split peas and cover with tepid water. adding a pinch In the morning put them in a of soda. . pepper. In the morning drain the water off.64 SOUPS. see Part II. stirring occasionally till the peas are all dissolved. Strain through a colander. C. Put in soup Kettle a knuckle of veal. adding a little more boiling water to keep up the quantity as it boils away. M. Press the beans through a sieve. add a small piece of butter. If not rich enough. one large head of celery. DRIED BEAN SOUP. one-half pound salt pork or ham. return them to the soup kettle. butter and a speck of sugar. three quarts and pepper to taste. and serve. and serve with boil. toasted bread. Lillian. of cold water.

Earle's Fish Croquettes. Mrs. 5. 3. B. — 4. 2. Mrs. Grape Jelly New Hampshire Recipe.) Stuffed Olives— Delicious and Appetizing.'s Blueberry Cake. . 7. Pickled Onions Swedish Recipe. Mrs. (Club Style. — 6. Horner's Individual Chicken Pies. Dressed Radishes and Celery.DELIGHTFUL AND APPETIZING DISHES FOR DINNER i.

. -Mother's Salted Almonds. Ice-cream Cake Sliced 6. 3. i. Miss Stahl's Quince Souffle. or mistake mankind — Dr. Lemon Pie — Meringue Dressing. 5. 2. Wolcot.The turnpike road L.ies to people's hearts I find I through their mouths. 4. White Mountain Cream Puffs. Honey a la New York.

it should be put into warm water and boiled gently. In cooking fish the the fish she BROOK TROUT. Use one part butter. to two parts lard to fry a golden brown. . the fat should be boiling and cover the fish. fish. an hour. fill with forcemeat and sew up. The best color is obtained when the fish is fried in Ko-nut. mals. and serve with slices of bacon and hard-boiled eggs cut in rings and laid around the platter. Wash and dry the BAKED HADDOCK. certain that they are dry inside as well as outside. In frying fish." all It is also more easily digested than the flesh of ani- first care of the housewife is to be certain that about to cook is perfectly fresh and thoroughly clean.A BRAIN FOOD. B. Best results are obtained when the fish is rolled in flour or bread-crumbs. The usual garnishes of fish are slices of lemon and sprigs of parsley. a vegetable oil spoken of quite at length in Part II. Julia Eaton. basting frequently. is to be the best "brain food. 65 bake three-quarters of I. avoid breaking the skin as it gives the fish a ragged appearance. H. Mrs. In boiling fish. and roll in corn meal. sprinkle over a generous supply of salt and bread-crumbs. Drain. It takes about eight minutes to fry them. Scale and clean a three-pound fish. sprinkle a being pepper and salt over them. FISH of is pronounced by medical authority the meats. put three even tablespoonfuls of butter in tiny pieces on the fish. In removing it from the kettle. little These delightful fish are usually fried. Some cooks have kettles with a strainer on the bottom.

let Draw and wash the mackerel. Cook one rounded tablespoonful each of butter and corn-starch in a saucepan — and when well mixed a cup of cream. BOILED STURGEON. Rub a gridiron with Ko-nut or olive oil. half-teaspoonful of salt and a dash of cayenne. Caroline Preston. and serve with boiled potatoes. M. Scale and clean a good-sized fish. Mrs. and wipe the fish leaving on the head and tail. drain and lay it on a dish with a garnish of parsley. finely One cup BAKED PICKEREL WITH OYSTER SAUCE. Brown. take out the bones by fastening the head of the fish with a tack to the table and begin- . H.66 FISH. as the oil in the skin if burned imparts a very rank flavor. Moisten with a beaten egg. BROILED FRESH HACKEREL. beef suet chopped. Oyster Sauce. clean oyster sauce. FORCEMEAT. Mrs. Bake forty minutes. cut off the head. thicken with one tablespoonful of flour. spread with soft butter and dredge with flour. two tablespoonfuls of butter. slice of onion finely chopped. drain off the liquor and add enough milk to make a generous pint of sauce. dredge with salt and pepper. White. rub over with salt and stand for an hour. rub them over with butand sprinkle with pepper. BAKED WHITEFISH. and serve with Scale. Minnie C. V. of bread-crumbs. ter BOILED SALT MACKEREL. add pinch of salt. and serve hot. Cut off the skin before the fish is boiled. stir in milk mixture. J. and when the flour begins to brown. Boil in a in clear water. Garnish platter with sliced lemon and parsley. so as to remove the salt. Garnish dish with parsley and serve fish hot. baste with butter and water. Cut the fish into thin slices like veal cutlets. Wm. B. Serve very hot with lemon garnish. napkin Soak the mackerel over night. When smooth add one-half Stir in the oysters. season. Lay it on a buttered pan. Put in a hot oven. cut off the head. Parboil a half-pint of medium-sized oysters. Take up the fish and make sauce by putting one cup of milk and half-cup of water in pan. Make a sauce of melted butter. lay on the mackerel and broil over a clear fire.

the bottom of a pan with a little hot water. and a mere suspicion of minced onion one teaspoonful of Worcestershire sauce. one-half a teacup of melted butter. and lay them on a platter. basting frequently. then wipe dry and stuff with a forcemeat. Carefully clean the required number of bass.FISH. squeeze dry. thyme. Bake in a moderate oven for an hour. made of the crumbs. Charles Ebert. Mrs. piece for each piece of the fish and lay on the fish. and place the fish in it. — — . Mrs. which should be quite thin. soak in warm (not hot) water. juice of one-half a lemon. Mrs. Cut off gills. C. Take the middle part of a large codfish or a whole small one. Take them from the pan with a skimmer. a teacup of bread-crumbs. and when taken off the fire. bound with the beaten egg. M. or longer. if the piece is large. peppered and salted. pork. R. two tablespoonfuls boiled salt pork. fry in butter. When the fish is done. one tablespoonful of herbs sweet marjoram. Bake brown and serve with drawn butter. cannot be opened as can larger fish. Add a little butter and water if the sauce thickens too much. herbs. then roll them in flour or bread-crumbs three or four times till they are well covered. Drop them into boiling fat and fry both sides to a golden brown. then drop into a pan of very hot lard or Ko-nut and Fry in a separate pan some slices of bacon. seasoned with the sauce. I. strain the gravy over. add the bread. one-half cup of butter. one fry a golden brown. pepper and a little sage. and serve. Cronk. and pour over it the melted butter. Lay the fish in cold. G. C. salted water for half an hour. salt. Lay in the bakingdish. A. onion. roll in flour. Garnish with parsley. remove it to a hot dish. one beaten egg. A. heat through. add the yolks of two well-beaten eggs. and seasoning. lest it should brown too fast. finely chopped. garnishing with parsley. G7 ning at the head to pull all bones downward and stuff with the following: Take stale bread. cut in pieces a small onion. and FRIED SnELTS. It takes about ten minutes to cook them. stuff tile fish. delicate little fish These the head and pull the insides through the BAKED COD. sew up and entwine with Rub the fish slightly over with butter. Wash and dry in a cloth. cover several pieces of white tape. season well with pepper salt. FRIED BASS WITH BACON.

pour some stock in the baking pan with some lemon juice. sprinkle them with salt and pepper. Mrs. Cut six slices from the salmon. Season the bread-crumbs with salt and cayenne. Egg and bread-crumb it twice. Any good fish sauce may be sent to table with pike dressed in this way. Let just come to a boil and serve with the fish. place in a kettle with salted cold water and boil fast at first then slow. When brown stir in a cup of cream. Bake twenty minutes. in a baking pan. BROILED SALHON. Remove the slices of pike to a hot platter. and it is ready for the table. add a little salt and pepper. Place them in a saucepan and cook both sides quickly. dip in beaten eggs and bread-crumbs. Sew as many pounds as desired up in a cheese-cloth bag. Garnish them with a few slices of lemon dipped in parsely chopped fine and some eggs fried in Ko-nut oil. Prepare a small cupful of drawn butter in which has been stirred a tea- . 2. pepper. and bake in a moderate oven. Clean carefully a fresh codfish. If the fish is not stuffed. salt and pepper. and mix some slices of raw onion. cut it across in slices of a uniform thickness. and half a pint of sour cream. sprinkle a little salt and cayenne in the inside. Mrs. Strew cracker crumbs and grated cheese over the fish. McMullen. For sauce put a cup of butter into a stew-pan and stir in one tablespoonful of flour. When done. B. salt. take out and lay upon a platter. Mrs. T. Pour clarified butter over the fish. Clarinda Elliott. Fill BAKED PIKE— No. and mix with them a third of their quantity in shredded parsley. scale and clean the fish. Leroy. and skewer it with its tail in its mouth. J. Lay a buttered paper over the dish. BOILED SALHON. Drain and lay them in a dish. and brown. and put them in the oven.68 FISH. it PIKE. stir a couple of minutes over the fire and then pour it over the fish. and dry it perfectly in every part. When done take out and remove skin. Ina T. and place an ounce of butter there. and boil for a quarter of an hour to the pound in slightly salted water. being careful not to break the fish. After scaling and cleaning the pike. a piece of butter. BOILED COD WITH CREAM SAUCE. Lay it over the slices. Hall. BAKED Wash. with forcemeat. basting it with the cream often.

and on a platter with M. sifted flour. Arrange taking away daintily parsley and thin slices of lemon. H. 2. A nice cream sauce is made for canned salmon by adding the fish. one pint of milk. butter. stirring to prevent burning. SALMON-AU ENTREE. 69 spoonful of minced parsley and the juice of one-fourth of a lemon. Serve hot. repeat until dish is nearly filled. salt and pepper. Shred one can of salmon. first. to a pint of the sauce. A. one-fourth of a two eggs. Stone. stir in the eggs well beaten. Sprinkle a layer of rolled crackers on top. Mrs. Never let a tin of meat. Have a baking dish ready. Canned salmon forms the tents of a can into an earthen basis of many nice dishes. mix with one-third the quantity of bread-crumbs and add a beaten egg. pour this over dish and Miss M. as it comes fromthe can. G. over the salmon and serve. as Remove from the can. all the oil.FISH. season to taste. . a layer of rolled cracker crumbs. then one of salmon. One large can of salmon. SCALLOPED SALMON. two tablespoonfuls of melted butter and a teaspoonful of lemon juice for every pint of the mixture. C. A. Turn the con- bowl for an hour before using. fill with a layer of the same and salmon alternately. When cold. PomGarnish with parsley. Parker House. Then take a tablespoonful each of butter and flour beaten well together and stir it into a cup of boiling milk. place in a baking dish in layers. dust with crumbs and bake brown. E. Bake about twenty minutes. but turn out the contents at once into some crockery or stone dish. one cup of cup of butter. when thoroughly cooked. and garnishing with bits of toast. bake. Pick the salmon into small fragments. stir in it When nicely browned a beaten egg. The choicest portion of the salmon is that at the center and toward the tail. moisten with milk and put the balance of the butter in bits over all. stir into it the flour which has been mixed smooth in a little water. break up carefully. is done. F. SCALLOPED SALHON— No. vegetables or fruit stand after it is opened. M. many of the bones as possible. Salt and let cook until stiff. put in a buttered dish. Heat the milk and half of the butter. SALHON TURBOT. C.

a little chopped onion. chop fish fine. little One PLANKED SHAD. one tablespoonful corn-starch. wash. put the board over the fire. (Washington Split a good-sized shad down the back and lay on a platter. and roast until done. P. beat in bowl with silver spoon. partake of the flavor of the wood. and split the shad. doing the It will take from ten to fifteen minutes. sauce and bread-crumbs on top. Remove the scales and entrails but do Wash thoroughly and wipe dry. lay the fish on and broil slowly. can salmon. salt and pepper. spread over it is a sign that the cooking is sufficient. with oil to prevent sticking. and a little salt and pepper. Campbell. and set in the oven for a Arlington Hotel. then fish and Mrs. Serve with slices of lemon. two eggs (beaten lightly).70 FISH. C. to cook. a add salt and pepper. Philadelphia. but turn occasionally. put in a buttered mold and steam one and one-half hours. BAKED SHAD. and fluid. can salmon. half a teaspoonful of marjoram. and mince fine. One Mrs.) Bourse. a tablespoonful of butter. bone. and drop upon it small bits of butter. The plank should be well seasoned and heated before placing the shad upon it or the fish will When done turn on a hot dish. Turn frequently. E. 5ALM0N CREAH. two tablespoonfuls melted one-half cup fine bread-crumbs. upon which is one tablespoonful of olive oil. Fill with a not cut off the tail or head. Washington. sauce. Bake. same of salt and a shake of pepper. minute. butter. leave Rub the bars of a double gridiron it here an hour. salt and pepthe fish in a well-greased pan. The Style. remove skin. rubbing it once in a while with butter. clean. inside first. Remove the scales. MOLDED SALHON. D. Put bread-crumbs in bottom of a dish. . BROILED SHAD. Place Dredge thickly with flour. sprinkle over it some salt and pepper. put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks. according to the size of fish. pepper and salt to taste. When the bone can be easily lifted take off the bone. For more than one-half pint of milk thickened with corn-starch. dressing made of one cup of stale bread-crumbs. Harley. Excellent. a generous piece of butter.

with salt and water in the proportion of six ounces of salt to each gallon. They should simmer fifteen minutes. The fish must not boil fast. clove. take it out. Bake it an hour in the same dish in which it is to be served. of bread. which is considered the richest. with as . place it on a hot dish. I. Mrs. was will swim it. pour in some vinegar.FISH. BOILED FLOUNDERS. Conant. Sarah Todd. Me. BOILED HALIBUT. salt of pounded cracker or crumbs Fill it and butter. boiling. on both sides of the fish. Mrs. I. or the tail piece. out gently with an egg-slice. Melted butter and parsley are eaten with it. 71 Pour a cupful of hot water away add more. and set it in a frying-pan with Shake the pan over a clear fire. Roe Sauce. Boil the roes of one shad. Simmer softly till the fish is cooked. FRIED FINNAN HADDIES. plenty of butter. an egg. allowing fifteen minutes to every Serve with roe sauce. Bake in a in the bottom of the pan. Portland House. Take one skin. grate over it a small nutmeg and sprinkle it with pounded cracker. have much the flavor of lobster. and fry it in hot lard until nicely browned. and put it into a saucepan flour much good brown gravy. pound. Let the water boil a minute or so. Lay the fish in a kettle. M. skin and mash cupful of drawn butter and serve at once. per. A piece weighing six pounds should be cooked in half an hour after the water begins to boil. pepvery full. drain. an when sewed up. tail end of the cod. when cold. — fine. BAKED Make a filling BASS. add one Tibbitts. or they will break. the juice of half a lemon. Wrap it in a floured cloth and lay it in warm water with salt in it. If any is left. and a little tomato catsup. if it cooks hot oven. Purchase a thick slice cut through the body. lay it in a deep dish and sprinkle on it a little salt. and a little melted butter. an onion stuck with two cloves. Rub Ko-nut cook it. Add a little and cayenne. then remove it to the side to simmer till done. Three minutes will Then rub a little butter over it and send to table. thickening it with a little browned butter. strain the gravy. per. and it will. remove the over the fish. Hazel. Then pour on the white of an egg. Mrs. W. a lump of sugar. throw over it a dozen cloves. dredge it Take salt or two thick slices of cod. and a little vinegar. oil SPANISH COD.

rub off the flour. soak them in warm water an hour P. Add the liquor to this. parsley. RED HERRINGS. a bay-leaf. Ellis. bloaters can be cooked by making incisions a very little cooking will do them. some whole pepper. If there is any roe. and remove any fat there may be. FRIED PERCH. pound it in a mortar. Send shrimp sauce. pour B. serve on a nicely browned.72 FISH. hot dish. for SALMON CUTLETS WITH CAPER SAUCE. on each slice place two of the fish. sprinkle pepper and salt over them. cut into slices half an inch thick. and then into finelygrated bread-crumbs. thyme. Take a slice of . A. put them into the oven with a sheet of buttered white paper over them. These tiny fish are very nice when broiled over hot coals a minute or turning them once. onions. Leave this to boil gently till reduced one-half. flour them lightly all over. the same over the cutlets. and a little more than a pint of good stock. and flatten them on the chopping-board with a cutlet bat dipped in water. a few cloves. anchovy sauce. The oil must be hot. and. carefully remove the bones and skin. Large slices of toast must be ready. ten minutes before they are wanted. dip them into beaten egg. in the can. When the herrings are very dry. and spread it on toast. to table in a tureen. salmon two inches thick. so. then strain the Melt a piece of liquor into a basin. Thrall. before cooking. From these slices cut as many cutlets of as uniform shape as you can. Mrs. and continue stirring until the sauce boils. or plain melted butter. After washing and scaling the fish wipe them dry. Place them quite flat on a well-buttered baking tin. salt to taste. Eliza Pray. add to it half a teaspoonful of flour. then add a heaped teaspoonful of capers. Put all the trimmings of the salmon into a saucepan with carrots. until they are Drain a few minutes on an inverted sieve. and garnish with parsley. with a little anchovy. Red herrings or Yarmouth in the skin across the fish. and serve. BROILED SARDINES. and fry them in plenty of boiling fat. and stir it on the fire till it is well colored. and then pour a little of the oil which was left Inez Heffel. butter the size of a walnut.

cover with crumbs. and let them become cool. Cut each slice of fish into strips. Pour in a cup of vinegar. left over. Cover the top with crackers Bake half an hour. FISH TURBOT. then the crumbs. way until the dish is filled. Casper. and dress with in this E. finishing with crumbs. two large tablespoons of flour. beating the egg first. layer of fish. . pepper. cover them in a saucepan with cold water. onions and carrots sliced thin. and celery have been added. Proceed level tablespoons of butter. removing the bones and skin. Take two cups FRIED EELS. one cup rolled and sifted shredded wheat one cup of milk. two of the Boil till it thickens. Drain away every drop of fat. Place them on a dish. have a tartar sauce ready to serve with them. Mix egg and bread-crumbs. Leone. butter and sauce made from two tablespoonfuls of wheat flour. and Mrs. rub lightly with salt and pepper. pepper. Clean and cut the eels into pieces three inches in length. then fill with the mixture. Fry them brown in drippings.FISH. Now make a dressing of a cup of milk. Mamie Frye. then mix with fish. and fry in enough fat to cover. Use cold boiled and baked fish that is one-half of a Butter a pudding dish. four tablespoonfuls of butter. pepper and salt. a handful of fine bread-crumbs. Mrs. pepper. Dip the slices in the egg. Enough dripping to fry the cutlets. salt and milk. FISH TURBOT— No. and teaspoonful of salt. rolled fine and browned in butter. Cook biscuit crumbs. Then let the fish become cold and pick into small pieces. and taken from the body of the fish. The ingredients are three pounds of the fresh fish cut in slices of the thickness of three-quarters of an inch. with which should be mixed pepper and salt. Then drain them and dry. one cup of sweet cream. C. 2. and one-half of a glass of vinegar have been put. of flaked fish. M. B. and lay the cutlets on a napkin on a hot dish. as wide as two fingers. Grease a pudding form with butter. Mrs. in which salt. butter. As soon as they boil take from the fire. Bake slowly forty minutes. stewing a little parsley over mixture. parsley. a fish of about four pounds in salted water to which spices. and a little minced parsley and an egg. Cook ten minutes. and dip each piece in. beaten light. thyme. dry them with a clean cloth. 73 CUTLETS OF COD.

remove the backbone and cut the Dip each piece into egg and then into breadeel into five or six pieces. and broil. Clean and skin three pounds of Chop an onion eels. and after taking off the fish thicken it by stirring in the egg. Another way is to boil eggs. Dougherty. pour it Add to a quart off and pour over the fish just enough milk to cover it. This is BAKED CODFISH AND POTATOES. Strew the onion and parsley over all. until brown. and lay in saucepan containing the melted butter. . Langley. This is a favorite dish with many. very little flour of the soaked fish butter the size of one-half of an egg. fine. Turn out into a deep dish. Put on a hot dish. season to taste. H. Put the cutlets first into cracker crumbs. then cook very gently for an hour and a half. FISH CUTLETS. then into egg and again into crumbs. Cut the eels in pieces. they are tender. Freshen by leaving it in water one hour. and remove every vestige of fat from the inside. Bring this gradually to a boil. butter (size of a walnut). PICKED CODFISH. BROILED EELS. thick cream sauce of milk. one pint of milk. Put on a greased gridiron with the skin downward. Skin and clean a good-sized eel. over a clear fire. Miss Cheesbrough. an old-fashioned dish and name. the finer the better. and mix them in the gravy. tartar sauce. Fry in hot fat Susan I. a and a dust of pepper. chop Louise Harris. STEWED EELS. and chopped parsley. turning over when done on one side. and set in a pot of cold water. season. Bring it to a scald. Season with make form a it little and pepper one pint of any kind of cold cooked fish. pepper to taste. Some let it boil after the egg is added. separating the fibers as near favorite. Beat up two eggs. until set (about fifteen minutes). about two inches in length. cover the saucepan closely. four tablespoons of butter. and when cold salt with the fish into shapes of cutlets. but with most persons a great Pick the fish in small particles. two Bake eggs.u FISH. or until Mary Floyd. as possible. one cupful shredded codfish. garnish with parsley and serve with E. crumbs which have been salted and peppered. Pour off the water and cover again with fresh. butter and flour. but if this is done the egg will curdle. Mix two cupfuls mashed potatoes.

put it saucepan with butter and a little pepper. cover the fish with one and one-half pints of milk and a large tablespoonful of butter. CREAMED CODFISH. thicken a trifle and all is ready to serve. A. five small potatoes. Cut the flour or cod's roe that has been smoked. Stir well over the fire and Mrs. 75 FISH STEAKS FRIED. the skin and bones from a small salted finnan haddie previously boiled. pepper. R. remove the skin and bones. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. Hillier. S. Take a piece of boiled fresh cod. shave it into small pieces. and when the contents of the pan are quite hot add a pint of cream and milk. place in a spider and fill and cover with cold water. the bacon in . a quarter of a pound of bacon. Woods. in a Take CREAMED FRESH CODFISH. fry a light brown. fire. Stir a moment over the fire and drain off the water. Stand on the stove. Pick (not shred) one cupful of codfish. cook a few Amy Brown. A. pour it on pieces of toast cut diamond-shaped. Put on the T. M. R. DELICIOUS FISH CHOWDER. Dickerson. M. Place in a saucepan one tablespoon of butter and a tablespoon of flour. CREAMED FINNAN HADDIE. and pick into flakes with a fork. Mrs. slices of fresh fish three-quarters of an inch thick. into flakes. Serve at once. Two pounds of fresh white fish. one quart of milk. Remove bone and skin. A. fried this way. COD'S ROE. one small onion. thicken with flour and serve on a hot platter garnished with toast. season with pepper. Rich. six tomatoes. add one and one-half cups Remove moments. butter creamed. dredge with corn-meal slightly salted or dip them in egg slightly salted and Salmon or any other large fish can be roll in crumbs. G. butter the size of a small hen's egg and a teaspoon of flour. Pick the fish to pieces. put these into a stew-pan with a little butter. and pick and salt.FISH. When the mixture has thickened stand where it will boil no longer and stir into it one egg. of milk. cut potatoes into dice.

then a layer of onions.. potatoes. then the bacon. When partly (pickled) and place them in the tried out. Add an equal quantity of mashed batter with a piece of butter and some milk. Spread in a granite kettle half of the potatoes. Flour your hands and shape the mixture into balls. bottom ot your iron kettle. the slices of fish. stir smooth. then half of the fish. and pound it in a mortar with one onion. then sprinkle in Then a the minced onions. After the water has commenced boiling. Scald the milk. then mix well with it the mashed potatoes. potatoes. then add cold water to nearly cover them. pepper. Lydia Floyd. placing them on the sides and top. shake of salt and pepper. Pile it in a napkin on a very hot dish. FISH BALLS. and the same bulk of mashed potatoes as the fish. using in all one teaspoon of salt and one-fourth teaspoon of pepper. Fry in boiling lard or drippings. Pick the fish from the bones and skin. BOSTON FISH CHOWDER. whitefish. cut into small rounds or squares and fry in boiling lard to a light brown. put on top of the pork a layer of fish. after Then cut some slices of raw salt pork having scaled and cleaned it. cod. Flatten the mixture out upon a dish or pastry board. as cod. can be used. G. rub the butter and flour to a cream. removing all the bones and skin. three-quarters of an hour Be careful not to let it boil too long. .76 FISH. put a pinch of soda into the chowder and stir. both sliced quite thin. etc. or break is ample time to cook it. to a light brown. turbot. Serve Mira A. kind of fish sauce. and shredding very fine. then half the tomatoes. make into a stiff FISH FRITTERS. add the hot milk to the butter and very hot. and more salt and pepper. let simmer for half an hour. Add to each layer a little salt and Add very hard crackers (pilot bread is nicest) to the whole. Mrs. Take a large fish. Charlotte Aiken. then add to the chowder. add the rest of the fish. haddock or halibut and cut in slices. of any cold fish can be used here. T. Miller. by breaking the fish to pieces with a fork. Excellent. Mrs. The remnants of any cold fish. and bind together with a well- The remains beaten egg. tomatoes. season with pepper and salt. small pieces. and one of potatoes. garnish with parsley and serve with any Mrs. and a beaten egg. flour. Cover with water. Baldwin. but preserve them as whole as possible.

a quarter of a pound of flour. and tails with an onion. mix with it the yolks of three well-beaten eggs. Take remnants PANADA FOR FISH. of boiled cod. boil them together. mixture cool. then flatten and dip into egg. together with finely-chopped When very hot remove from the fire. but do not let it burn. ready for use. Take off the fire. salt. chopped Moisten with an egg into a paste. Take a pound of the raw fish. turn on a dish to get cold. and form it into balls. by degrees. Mrs. E. Lura Earl. parsley. Fry in butter or lard to a roll into balls. salt. FISH CROQUETTES— No. with the mixture. add' the pulped fish. then shape. Remove the skin and bones. and rather less than two gills of water into a saucepan. 77 FISH CAKES Save the fish left from dinner and use while warm. Add an anchovy and season to Mix over the fire half a gill of cream. and half a pound of cold dressed fish beaten to a paste. Put one ounce of butter. and Add. Beat in slowly the whipped whites of five eggs. Add pepper.FISH. C. Protis. a tablespoon of butter. E. FISH CROQUETTES. 2. and add. and parsley. It is excellent in making forcemeat. J. When cold. and then the minced fish. Fill molds. made by boiling down the bones. Adelaide Munson. and serve with gravy. a small spoon of flour and some milk over the fire till they thicken. Serve with tomato sauce. HALIBUT TIMBALE. and a little grated nutmeg. and mix with mashed potatoes. Whiting. and an ounce of butter. Place. Stir a piece of butter. Then add pepper. and pick the flesh out Mince it moderately fine. Fry to a nice brown in hot fat. the yolk of an egg. and cut it in small pieces afterward' pounding it in a mortar and straining it through a sieve. and finish the croquettes. and set them in a pan of hot water in the oven for twenty minutes. let these be egged and breaded. off the fire. taste. carefully. one-half a teaspoon of salt. after buttering. Make a paste of a cup of bread-crumbs and half a cup of milk. a little seasonLet the ing. When off the fire. salmon or turbot. fins. nice brown. stir until the mixture is smooth. . a teaspoonful of flour. and a dash of paprica.

one-fourth teaspoonful celery salt. one egg. let stand a few minutes. add the cream. one cup cream. roast. dish. then the hard-boiled eggs cut in small squares. mix very carefully. soak in salt and fill with as much with string. pepper slightly and of the following dressing as possible. add the fish. basting often. Louise Dewey. T. boiling. Drain them. Four medium-sized potatoes. pick-up fish with silver fork. thicken it with a lump of butter rolled in flour. S. scrape. Delicious in chafing Mrs. mash together and beat very lightly. Serve with egg sauce. R. and boil. thicken with flour and let cook seven or eight minutes.78 FISH. pepper. one-half cup of sweet milk. COD SOUNDS AND TONGUES. Hoham. add the eggs well beaten and fry bi own on a griddle like Slice the potatoes and prepare the fish in small pieces before pancakes. 2. of one . one-half teaspoonful of salt. CAKES— No. BAKED Take tie FISH WITH OYSTER DRESSING. together. Spofford. one-half teacupful of coarse rolled crackers. boil fish and potatoes together till potatoes are cooked. yolk raw egg. and put them into a stew-pan with sufficient white stock to cover them. pepper. as many cod sounds as required. four medium potatoes. the cheese and raw egg. squeeze in the Mrs. Dressing. braize it in butter. juice of a lemon. Roll into round cakes and fry in deep hot Ko-nut. When the potatoes are soft. and mash all fire to dry it. water ten minutes. just before serving it. and stir the mixture over the Add the seasoning. water ten minutes to draw out the salt and press it in a fine strainer. on clean brown paper and serve hot. FINNAN HADDIE A LA DELriONICO Half pound finnan haddie. Drain them C. FISH codfish. and. also. and powdered mace. — CODFISH FRITTERS. sprinkle pepper. Soak. tiny pieces of butter. one cup of grated cheese. Serve on small pieces of toast. butter and beaten egg. Frances Curry. a pinch of cayenne. one hard-boiled egg. season the sauce with salt. pour boiling water over it. drain. one and one-third cups of shredded one and one-half tablespoonfuls Ko-nut. spread dressing on top Mrs. One-half pound of codfish. Measure the fish and soak in cold Pare. Pint of oysters. two eggs. Delicious. A. season with salt fine fish. also. one-fourth teaspoonful black pepper. quarter and boil the potatoes.

Large can of salmon rubbed fine. remove bones. L. Lillie. rub the butter into the salmon. celery. two tablespoonfuls of and a little pepper.FISH. salt and pepper to taste. Season with pepper and salt. Mrs. Minerva Van Allen. 79 SALMON MOLD. well. M. J. Parboil a whitefish and pick apart. Have ready a dozen of good-sized cold potatoes. yolks and whites beaten separately until light. two tablespoonfuls melted butter. a little nutmeg. add a little chopped and pepper. mince fine. butter. SHAD ROE— FRIED. Bake about forty minutes. four eggs. alternate layers of sliced potatoes and fish. beat the crumbs into the eggs. Before boiling the shad place the roes in a spider of hot fat. steam one hour. cut into inch squares. Cover with a sauce made of three cupfuls of milk and three beaten eggs. until the dish is full. The roes of shad can be served with the fish or alone. then layer of sauce. They should be crisp and brown on the outside. cover the top with cracker crumbs and bake one hour. Cover top layer with fine bread-crumbs. sprinkle with salt milk. thicken with flour. Butter a bakingpour over some of the sauce. For the dressing heat one pint of when cool add two well-beaten eggs and one- DELICIOUS LENTEN DISH. Soak five salt herrings over night. 2. a heaping tablespoonful of corn-starch. Serve hot. Divide. and so proceed until fish and sauce are used up. put in baking dish a layer of fish. and bake a golden brown. Serve with drawn butter sauce. fourth of a pound of butter. Serve on a . SCALLOPED HERRING. put together in a well-buttered bowl. put in a layer of fish. Cook whitefish tender. J. one-half cup of bread-crumbs. Lastly adding one-half of a cupful of fine breadcrumbs mixed with one teaspoonful of drawn butter. adding bit of butter and good sprinkling of pepper to each layer of fish. Elliott. R. grate a trifle of nutmeg on this. Make a sauce of one pint of milk. Mrs. FISH TURBOT— No. Tibbitts. two eggs. a level teaspoonful of salt dish. beginning and ending with potatoes. remove all skin and bones. and cook platter.

half and half. Smoke them for five days in a smokehouse or in a barrel over a smothered wood fire. BROILED. pour over cream and milk. Miss R. delightful in cold is There are many — to soak over night L. ETC. See department entitled "Meat and Fish Sauces and Garnishings. A. one Mix well together and pint of brown sugar and one ounce of salt-peter. sprinkle on a little pepper. wipe dry. let come Fine served for breakfast with baked potatoes. T. and on this place heavy weights to press them down." 80 FISH. Put one fish over the other with a board on top. . L. SALT WHITEFISH WITH CREAM SAUCE. drain and put in spider. SALT HACKEREI Soak over night in cold water. M. wipe dry and put on gridiron in hot oven. rub the fish well inside and out with this mixture. Scale. ways of cooking salt fish one of the best water. Allow them to remain so for sixty hours. Wipe with a damp cloth but do not wash. FISH SAUCES. GRAVIES. to a boil and thicken. Add butter and speck of pepper. B. then place over hot coals and broil. and serve hot. M. slit the fish up the back and clean. To twenty pounds of fish allow one pint of salt. Pour over melted butter. heat through. Smoked finnan-haddie is fine cooked the same way. then drain. Drain thoroughly. • Mrs. stretch open and fasten with small pieces of stick. HOW TO CURE AND SMOKE FISH.

They are eaten at other seasons but their meat If is is light and stringy. It is absolutely imperative that oysters should be fresh and the best way to insure this. which removes all shell and prevents lobsters THE principal shell fish used are oysters. is to purchase them when possible in the shell and open them as you use them. months containing the ter "r." let- . Lobsters must be boiled alive else they are unwholesome. The juice should go through a fine sieve. *^ being found in the dishes. Wash to be used only during the months which contain the letter "r. The larger they are the older they are. are delicious articles of food.HOW TO COOK THEM. and mussels. besides being held by some medical men as nutritious for There is an old maxim that they are delicate and consumptive persons. it used at other seasons best to get the canned lobster. must be eaten only during the in favor. by dipping it into cold water. Mussels are not so generally liked. and when fresh. too. although growing They. Oysters are among the most edible of their species. Lobsters November." each oyster when eaten raw.

cover ten patty pans. Select fine. cut it into squares. Hathaway. for a minute or two. and then roll them in the bread-crumbs. mix with gravy and spread over the Mrs. and put on each a crust of bread the size of a walnut. then drop them in the hot butter. in off as a skin. put the cover on. then thicken with flour and brown together. put juice on fire until it comes to a boil. — Parboil two dozen oysters in their own liquor. Brown. put them butter rolled in flour. Make the oysters very hot before putting Mrs. rub them lightly with the yolk of an egg. dip the oysters therein. Have ready a plate of eggs and a plate of bread-crumbs. then roll them very lightly in cracker crumbs. half a gill of cream and a little salt.82 SHELL FISH. MOTHER'S RECIPE FOR FRYINQ OYSTERS. wipe the oysters dry and toast. Filling. on a broiler. fill the patties. the oysters cook too much. this will make them adhere. cut the oysters in halves. then add the juice with a little water. it down to half. FRIED OYSTERS— No. to broil make sufficient gravy to soak the toast. dry them out of their own liquor. and bake them in a hot oven about a quarter of an hour. Stir this mixture over the fire five minutes. melt some butter and brown it. cut as above. wet edge of the bottom paste and put on top. Fry it in half butter and half order to give them a rich brown. then skim. and not come lard. L. Roll out another layer of paste the same thickness. so the edges will be even. Put plenty of butter in a frying-pan and let it get real hot before you begin frying. R. pare them. after boiling Mrs. Roll out puff paste a quarter of an inch thick. in a pan with an ounce of . Lay them in the egg a few minutes. remove the bread and the inside paste. They will brown nicely before Letitia Buzley. When done slice very thin off the top. in. when in the pan. PHILADELPHIA BROILED 0Y5TERS. large oysters. Beat up well as many eggs as you judge you will need. George Bonham. and serve hot. OYSTER PATTIES. Take large oysters and strain through a colander. notch them with the back of the knife. allowing them to remain in these also. 2. one by one.

OYSTER ROLLS. Take up quickly and serve in the shells on a hot platter. Dip in egg and roll in cracker crumbs. The deep shell must be undermost in order that no juice may be wasted. E. Wash ROAST OYSTERS IN THE SHELL. and fry as usual. and a thin slice of lemon with each oyster. the oysters are done. Take one cupful of chopped fresh celery. then pour half a pint of oyster liquor and one-half a pint of cream into the butter and flour. four drops of lemon. one cup of milk. then roast them over a clear fire with the large shell down. Cleveland. half a pint of cooked veal. W. Make a white sauce by cooking the flour and butter together and adding the milk gradually. P. N. a very little cayenne pepper. Chop the oysters and veal very fine. the oyster shells thoroughly with a brush. the yolks of two eggs. F. Very thin slices of bacon are required. then add the oysters. two tablespoons of flour. salt and cook five minutes. STEAMED OYSTERS. two tablespoons of flour. one heaping tablespoonful of butter. Two minutes after the shells open. As soon as the shells open. place them side by side in a steamer. A.SHELL FISH. Mrs. Warm the oysters in their own liquor. T. 83 FILLING FOR OYSTER PATTIES— No. salt and butter to suit the individual taste. Soak the crackers in oyster liquor. with the rind cut off. OYSTER CHOWDER. Serve on thin slices of toast. one salt-spoon of salt and the fleshy part of two and one-half dozen oysters cut in small pieces. 2. and roll each oyster in a slice of bacon. salt. and shape. F. Prepare the oysters as for steaming. Beat and add the yolks of two eggs. . Pour two drops of essence of anchovy on each oyster. just before serving add the celery. Anderson. close it well and put over a large pot of boiling water. and then mix all the ingredients. H. OYSTER CROQUETTES. three tablespoonfuls of cracker crumbs. Mix well together two tablespoons of butter. and add them to the mixture just before they are to be used in the patties. The butter should be softened before mixing. M. with pepper. two tablespoons of butter. Half a pint raw oysters. Mrs. L. butter. the oysters are done and should be served at once with pepper.

Make a batter by it into a scant pint of flour. roll lightly in bread-crumbs. If half a teaspoonful of baking powder is sifted with the flour. and boil for five minutes. stirring all the time. add a tablesubstantial add a little more milk. add the liquor of the oysters and the lemonjuice. adding to the butter. simmering till a nice brown. When you have rolled enough. Huldah Jenks. and brown lightly over a very hot fire. These Mrs. BROILED OYSTERS. spoonful of melted butter. Clarissa McB. and moisten with cream. a dozen large oysters. Take two dozen oysters. . Take Mrs. Ivy. When the batter is perfectly smooth beat in the oysters and bake on a griddle. put a layer of the oysters as free from their liquor as they can be made. Then. place them on a fine wire oyster broiler. Serve with toasted crackers. until the dish is full. and cook till they curl up round the edges. baste with butter. Bake Take about fifteen minutes. till it is of butter the size of a walnut in a stew-pan quite Salt brown. two ounces of butter and the juice of a lemon. Carrie Oliver. one dessert-spoonful of flour. adding a pinch of salt and two eggs very well beaten. and pepper to taste. when done. OYSTER PANCAKES. like any pancakes. flour. Drain the oysters from their liquor. and serve with a dish of boiled rice. one tablespoonful of currypowder. season thoroughly. rolls must be eaten very hot. and put all into a stew-pan. and serve on toast with celery sauce. another of crackers. but some cooks prefer to depend on the eggs. Put in oysters. using a little cream. another layer of oysters. A BALTIMORE FRENCH OYSTERS. boil up once. mix the curry-powder.84 SHELL FISH. skewer them and fry them. Mrs. a dish. Heat a piece Housewife. you are sure to have pancakes light. and a layer of rolled crackers. and if too If you like them richer. take each roll separately and place it on a fired crouton. Harriet Winters. Chop the onion up quite fine. Try one. Add a little salt and pepper and pieces of butter between each layer. Chop one stirring pint of oysters — canned ones do very well — and add enough milk to the liquor to make a pint. one onion. and butter together. OYSTERS CURRIED. SCALLOPED OYSTERS.

H. Marion Witte. put the oysters on them. then skim. Put the dish into the oven. CRBAMED OYSTERS— No. OYSTER STEW. When creamy put in the oysters and remove the pan from the fire. Remove liquor boils add two tablespoonfuls of butter into which has been stirred one teaspoonful of flour. strew finely-minced parsley over. strain the liquor.SHELL Take one dozen pieces of shell. add one large tablespoon flour. Mrs. Have ready some pieces toasted bread nicely buttered. Phillips. pour fire simmer gently for a few the oysters with a skimmer and put them on a warm dish in the oven. Place the pan on the fire. lay the oysters on it. using only oyster liquor and more water instead of milk or cream.) Same as above. Frank E. Brown. I. salt and one-half teaspoon celery salt. The instant it is melted and well-stirred in. Let it boil up. put in a pint of boiling milk and take the saucepan from the fire. drain. put FISH. Pour over hot buttered toast. and when they "ruffle" add one tablespoonful of butter. 85 CREAMED OYSTERS ON TOAST. F. spread a dish with butter. Serve hot with oyster crackers. Mrs. Kellog.) Drain the liquor from two quarts of oysters. add to the liquor one teacupful of cream and salt and pepper to taste. boil them in their own liquor until plump. melted. and pour over them this sauce: To one-half tablespoon of butter. Mrs. season with salt and pepper and sprinkle with grated Parmesan cheese. (Plain. (Milk or Cream. mix with the liquor a small teacupful of hot water. L. cook a few minutes. then stir in slowly one cup of hot cream or milk. select oysters and wash them and let it until perfectly free it from over. (Italian Style. OYSTERS. them in a saucepan. 2. E.) Drain the liquor from the oysters. add a little salt and pepper and set it over the fire in a saucepan. pour over the cream and serve very hot. C. and when nicely brown serve with hot wafers. let them come to a boil. . OYSTER STEW. wash the oysters. C. season with pepper. when the place the pan at the side of the minutes until the oysters plump up. Beard one pint fresh oysters. put them in the hot liquor.

one of butter. and those which "diamond-back. and fry a light brown on both sides. yolks of two eggs. The female is the largest. when done fill with the following filling. Use a soup turpeen to hold it Mrs. set into the oven and bake. Butter the inside of a pudding dish. stir well and drop spoonfuls of this batter into a frying pan with hot butter and lard mixed. are — Terrapin much esteemed. or Ko-nut. with one tablespoonful of wheat flour. BOSTON OYSTER PIE." or salt-water terrapin. if desired. See "Meat Soups" Part I. E. The kind most in demand is the in most of the seas of warm climates. as that will shrivel them. We cannot wonder that vegetarians revolt against the cruelties practiced toward the animals that seacoast. and their weight about eight pounds. and is never found far from the Rarely does their length exceed ten inches. furnish us with food. and one ounce of butter. .86 SHELL FISH. Grate one-half dozen ears of corn with a coarse grater. E. L. Note. Claude Morey. ing in pie. A. but not boil. beat the whites and yolks of three eggs. MOCK OYSTERS. line it with pie crust. and one or two crackers rolled fine. When they are large they are called "counts. a little Beat a teacup of cream with salt. OYSTER SOUP. STEWED TERRAPIN.) command the They are also found highest price come from the Chesapeake Bay region. (Maryland Style. and pepper. The ordinary way of killing them is to plunge them into boiling water. but not letting it boil. and its flesh most prized. a teaspoonful of salt. season with salt. C. Pick off all shell that may be found in three pints of oysters. simmer. and pepper to taste. when done. add them to the corn. head first. put them into a stewpan with barely enough of the liquor to keep them from burning. Canned corn may be used instead. place on upper crust and serve hot. Pour fillA. Have ready an upper crust the proper size and baked. and boil them fifteen minutes. and put it in with the terrapin moving it around in the pan. pepper and butter." They feed on both animal and vegetable food. Cut up one terrapin. put in a saucepan with a glass of Madeira. hard boiled. add a little sweet cream or milk.

cut in little pieces. P. pick out the meat. highly prized for food. S. W. and sprinkle them with salt and pepper. and wipe dry. over hot tea-biscuits or buttered toast. E. and let cook for fifteen minutes. of the flesh prepared as above. Let stew for a short time. and remove the shells. put the cover on. then remove the pan to the side of the fire. if there the sand bag. Take water. Take some fire in over the BOILED LOBSTER. and a small piece of butter. Mrs. the spawn will not be brightly a live lobster. Take out the dark green gall bladder. wash thoroughly and put into a kettle of boiling first cleaned and tied the claws together. Melt two tablespoonfuls . J. taking care destroy their shape. J. The Germans put a handful of caraway seeds into the salt and water. Select a thick. Cover the pan and let stand for five minutes. then add two cups of rich milk and let it stew for another five minutes. Take a terrapin. DIAMOND-BACK OR SALT-WATER TERRAPIN. If not sufficiently boiled. crack the claws. E. add one cup of hot water and an extra piece of butter. cut steaks from it. Preserve the eggs. which is about the size of a cherry. together with the fat and legs. together with a seasoning of pepper and salt. STEWED TERRAPIN WITH CREAM. entrail and remove the head. and plunge it head first kept in water until wanted for use.) Split shells not to two cooked lobsters in half. Palmer. and divide the into eight parts. which will give it a clear red color. When done take out. and put a stew-pan. remove the black skin from the shell. All the pieces of meat. LOBSTER. Do not boil a lobster too long or the meat will be stringy. Rub the shell with a little salad-oil. lay on its claws to drain. Serve the steak very hot. Wash the terrapin thoroughly in warm water. into a kettle of boiling water. C.SHELL FISH. (Newport Style. H. having colored. slightly salted. be any. and the nails from the claws. Throw Take in some salt. W. should be turtle is The diamond-back fat terrapin. Pour the terrapins. Put a few lumps of butter on them and broil on a gridiron. stew for ten minutes. remove all the meat. Cut the meat fine. sauce and all. F. and stir in a little thickening. out. 8? TERRAPIN STEAK. Keep the water boiling for half an hour.

Cut a lobster into small squares. cook three minutes. one-quarter of a teaspoonful of pepper. Chef. Stir gently over the fire until the vinegar is hot. Mrs. One LOBSTER A LA ATLANTIC CITY. add the butter and flour and when smooth add lobster and seasoning. teaspoonful of one quart of milk. four teaspoonfuls of butter. L. smooth sauce. Simmer five minutes. crisp. season with one teaspoonful of salt. Mrs. spoonful one lobster. dress the lobster around. and serve. add gradually onequarter of a pint of best vinegar. How to Arrange. boil the milk. lobster. of butter. buttered toast. B. D. Simmons. Place the shells in a shallow pan and bake ten minutes in a hot oven. then put in two ounces of fresh butter. sprinkle one teaspoonful grated bread-crumbs over each one and a few drops of melted butter. add them to the sauce. J. add butter and flour. fasten this in the center of an oblong dish. Line a tureen with crackers. split and buttered. cook slowly in fresh butter. one a dash of cayenne pepper. fasten the lobster claws with small skewers in the center on top of the bread. L. stir and cook to a thick. and serve. stir in seasoning. adding a cup of cream sauce. R. salt. serve with sliced lemon. add lobster. P. Pour in some Worcestershire sauce. two tablespoonfuls of butter rolled in one of flour. Cut lobster in small dice. A. . Scald milk.88 SHELL FLSH. pint milk. Fifth Avenue Hotel. one-half teatwo tablespoonfuls of flour and a dash of cayenne pepper. One LOBSTER STEW. utes. and cover with parsley butter (butter mixed with parsley chopped fine). and a little curry-powder. salt. next add the lobster and one teaspoonful parsley chopped fine. stir and cook two minadd one and one-half cupfuls of milk. add one heaping tablespoonful of flour. simmer ten minutes. Cut a piece of bread oblong and toast. six crackers. CREAMED LOBSTER. cook a few minutes. mix the yolks of two eggs with one-half a gill of cream. — SAUCE FOR LOBSTER. it garnish with small sprigs of parsley. Mix a salt-spoonful of raw mustard and a small pinch of salt and pepper smoothly with a dessert-spoonful of cold water. stir two minutes over the fire. Serve on toast. Salt and pepper and serve on slices of thin. Fill this preparation in the lobster shells.

Cut one-half of a boiled lobster into small pieces. and the . salt and pepper to taste. let boil long enough to set the eggs. salt. Have ready rich puff pattie shells. Shape the mixture into rolls like sausages. then add the cream. One LOBSTER CROQUETTES. B. of butter into a stew-pan the lobster from the shell. very slowly. but not too soft. fine COLD LOBSTER. 89 LOBSTER PATTIES. cayenne. This must be creamy. R. Serve them on a folded napkin. cook. LOBSTER SAUSAGES. Mrs. M. after it begins to thicken add the lobster meat. A. one-half cupful of cream. Mince and pound it in a mortar with two ounces of fresh butter. which has been pounded separately. tablespoonful of lobster meat cut into dice. shells again. Serve A. and a small quantity of onion juice. M. dip into bread-crumbs and fry. the chopped truffle and mushrooms. Stir in the Remove Pick the flesh from a medium-sized freshly-boiled lobster. and when slightly cooled stir in three beaten eggs. without disfiguring the fish.SHELL FISH. and place them in oven with a moderate fire until they are quite hot. one teaspoonful of flour. and brown in the oven A. pour in a cup of boiling cream. stir until scalding hot. fill and serve at once. and pressed through a hair sieve with the back of a spoon. A. sprinkle the rest of the coral over them. return to the fire and stir. and half of the coral. cayenne. but not brown. and cut the fish into small pieces. red pepper. one tablespoonful of butter. put one tablespoon and when hot sprinkle in one tablespoon of flour and cook. LOBSTER FARCIE. and add lobster. Put into Worcestershire sauce. hot. with the head in an upright position in the center. Season with salt. six mushrooms. Let simmer for five minutes. then take from the fire. let it boil. one truffle. when cold form into pyramids. Put a tablespoonful of butter into a saucepan and when melted add one level tablespoonful of flour. and dish the fish on a folded napkin. sprinkle thickly with bread-crumbs. Split open the tail with a sharp knife. add slowly the stock and stir until perfectly smooth. and pounded mace. and garnish with lettuce leaves. a little salt. butter a dish and spread the lobster. Season highly. meat a thick cream sauce. Take off the large claws and crack the shell lightly. D. Clara Bristow.

cayenne. dip them in light egg batter and also in the crumbs again. lay on brown paper to free them from grease and serve hot. Place some fresh butter in a very hot pan Mrs. strain the liquor into a bowl. chop very fine. fire they will become leathery BROILED SOFT-SHELL CRABS. H. Salt. J. Mrs. and scald them over a sharp fire. FRIED SOFT-SHELL CRABS. a pint of fresh crab meat. saucepan off the fire. pour freshly-clarified butter over it. P. If the mussels are left too long on the Mrs. Garnish the plate with lemons cut into quarters. season with salt and pepper and one dozen fresh oysters in this preparation. small jars. so they will be free from grit. Croly. J. and bake it in a moderate oven for half an hour. tail Brush the shells and wash the mussels in several waters. beat an egg. and fry slowly. Put them into a deep saucepan (without water) and sprinkle a little salt over them. Set it aside until G. and take out the fish. to keep them from burning. Press it into it in a mortar with salt. M. When done serve with melted butter. Have ready add one-half pint of mix thoroughly. mustard. the butter becomes cold. Very carefully remove the little piece of weed which is found under the black tongue and throw it away. then roll again in the crumbs and drop into the smoking fat.90 SHELL FISH. Mrs. B. and pounded mace. put the lid on. POTTED CRAB. Garnish with parsley.R. and vinegar should be eaten with it. BOILED riUSSELS. Then put them on the gridiron and broil until the shells are slightly brown.B. and claws arranged neatly round it. Roll bread-crumbs. per. Thoroughly clean the desired number of soft-shelled crabs. cover it with butter. cayenne. Spread a napkin over them in the saucepan. dip them into melted butter and season with pepper and salt. Pound . When done take out with a skimmer. Shake them about When the shells open. Hattie Bostwick. roll the crabs in the crumbs and dip in the egg. take the briskly. salad-oil. Take Pick the meat from the shell and claws of a freshly-boiled crab. a dish of rolled cracker mixed with a little salt and pepand on the stove a granite pan half full of hot fat. Brown. When cold. M. CRAB CROQUETTES.

chopped. H. Remove the clams from their shells. 93 DEVILED CRABS. SCALLOPS. and trimming away the beard and roll in black parts. Place five or six on a plate on the half shells on top of cracked ice. and heat until the shells open. and scrub well with a open and cut them from their shells. mustard. putting a sprig of parsley with each. (New England Style. Take out the clams and pour the liquor into a jar to settle.SHELL FISH. J. the required of clams in water Wash number Wipe and dry them. pulling off the thin skin round the edge. allowing a pound of the meat to a pound and one-quarter of the crumbs. FOR CLAM BAKE See Chapter "Camping Out. T.) Scrub the required number of clams. though it is larger. place when clean in a saucepan over the fire without any water. season with cayenne pepper. Serve with lemon and parsley. and extract the meat therefrom. W. Felice LaMonte. Serve in the back shell. pour Take out the clams and serve on brown bread. Now STEAMED CLAMS. Mrs. so they will take on a light brown. H. and weigh with bread-crumbs. The crumbs must have salt and pepper mixed with them. and tastes Dry them after washing. P. F. and drop them into boiling fat for a minute. When the water has settled it into a saucepan. Take all the meat from the shells. LITTLE-NECK CLAMS SERVED RAW. add cracker dust moistened with a tablespoonful of cream together with a quantity of butter. T. brush. add the clams and heat but do not boil. O. salt and such table sauce as you may prefer. Callahan. Put half a lemon in the center of the plate. afterward in egg and crumbs." . put into a covered saucepan with hot water sufficient to keep from burning. Put pieces of butter over the whole. and cutting off the black end with a pair of scissors. Mrs. then cracker dust. This fish like a crab. and bake in the oven ten minutes. The crumbs must cover the meat. Boil the crab CRAB FARCIE. Serve with crackers and a small dish of finely-chopped cabbage with fresh dressing. much resembles an oyster.

K. add the shrimps and let the mixture stand on the back of the stove until it is heated through. stir in half a cup of cold boiled rice. When whole out onto a hot dish. SHRIMPS. Heat two tablespoonfuls of butter CREAMED SHRIMPS ON TOAST. one gill of milk. let them fry gently. little an ounce of butter and a of milk. F. Serve hot on toast. Stir in the shrimps. half as much of the clam liquor. Pour on this a quart of milk and bring to a boil. then pour over toasted bread. . Make the batter smooth. Chop fine two dozen clams. Take twelve large. ROASTED CLAMS. Put in a saucepan two tablespoonfuls of butter. Oysters may be done in the same way. Mrs. when it melts add the same quantity of flour and rub smooth. R. As soon as the shells open take off the top shell and place a little butter and pepper on them. season well and let simmer fifteen minutes. Just before serving add a cup of cream and let come to a boil. CLAM FRITTERS. add a cup of cream and half a pint of canned or fresh shrimps. SHRIMPS CREAMED. Mrs. and half a grated onion. N. C. half Then make a thick sauce: gill a heaped teaspoonful of with a rice. Eastman Hotel.92 SHELL FLSH. Serve on toast. and then stir in the clams. I. and one egg well beaten. Annie Rust. Stir until it comes to the boiling point. Have Flavor it half a pint of shelled shrimps. lay Wash them and CLAMS ON TOAST. if the clams are large divide them. Mrs. turning them when done on one side. Mrs. then simmer about five minutes. Season with pepper. Mix two gills of flour. Finn. them on a gridiron over the hot coals. then add the clams with one-half a pint of their juice. When hot. C. or twenty-five small clams from their shells. trim the dish round with and serve. Drop the batter by tablespoonfuls in boiling lard. B. flour. but do not brown. Hewitt. Wash and drain one can of shrimps or wash the same amount of fresh-gathered ones and remove shell. pepper and salt. well heated pour the cold boiled mace. melt two tablespoonfuls of butter and add two tablespoonfuls of flour.

Have ready one pint of oysters. Put in a saucepan and cover with boiling water. Simmer one and one-quarter hours. them in their own liquor until their edges curl. add bits of butter and a little more cream if necessary. Put pork in kettle. As soon as shells open remove from fire. OYSTER RAREBIT. or water. Mrs. cook fifteen minutes longer. pepper and butter. Julia Thompson. B. then lay broiled oysters on the slices and serve hot. Emily B. one-half of clams. the potatoes and three onions sliced thin. Save the water. while the butter is melting beat two eggs slightly and add to them the oyster liquor. four large potatoes sliced thin. then remove cover and continue baking till a delicate brown. Miller. Put one tablespoonful of butter and one-half of a pound of grated cheese. One dozen and fire. if preferred. over the BROILED FROGS' LEGS. L. a pinch of pepper. Take out . one tablespoonful of butter. add the oysters and turn at once over hot toast. Clean and remove the hard muscle from one-half or a pint of oysters. one cupful of oyster liquor with one-half of a cupful of milk and cream mixed. After frying till brown add strained water and the juice of the clams. pepper and one-half of a cupful of cream. add clams and serve. One-third of a pound of salt pork.SHELL FLSH. then a layer of the oysters and another of the macaroni with more salt. add a quart of milk. Keep at the boiling point for one-half an hour. Cut from the neck along the and cut again across the middle of the belly. pour it over some toasted bread and set it in the oven five minutes. Lay two dozen side of the belly frogs on their backs. chopped fine. salt. then remove to a hot bowl. one-fourth of a teaspoonful of salt. sprinkle over a little salt and pepper. parboil CLAM CHOWDER. little dots of butter and a little cream. Break a pint of macaroni into inch pieces. Sprinkle cracker crumbs over the top. 93 MACARONI AND OYSTERS. Scrub shells and place in a kettle Cover with one quart of boiling water. Boil D. mix this gradually into the melted cheese. OYSTER TOAST. Put a cover over the dish and bake till nearly done. one salt-spoonful of salt and a few grains of cayenne into a dish. Drain the macaroni. put a layer in buttered baking dish..

Turn over several times in this seasoning and broil for three or four minutes on one side. pour over the gravy and send to the table. Mrs. and serve with a maitre d' hotel sauce. a teaspoon of rice. then wash thoroughly and blanch in scalding salted water. other ingredients. F. leaving only the back and legs.94 SHELL FISH. Place the frogs' legs in a proper dish. Broil altogether about seven minutes. Skin and chop off the feet. Clean two dozen frogs' legs and dip them singly. an ounce of butter. beaten to a cream. Lay on a dish and pour over a little olive oil seasoned with salt and pepper. cover the pan and stew for twenty-five minutes. E. then turn. strain the gravy. lay the frogs' quarters in this and fry gently. M. C. C. Clean two dozen frogs as above and put them in a granite saucepan little butter. J. . Then add the A ham cut . skim off most of the butter and add salt and pepper to taste. FROGS' LEGS STEWED. Take out of the pan. W. a small piece of raw up very small. garnish with parsley and serve with mattre d hotel sauce and Saratoga chips. then FRICASSEED FROGS' LEOS. Drain. then pour over a teacupful of hot water. a sliced tomato. first in a beaten egg in cracker crumbs and plunge them singly into very hot fat and fry for five minutes. Thicken with the yolks of two eggs and two tablespoonfuls of cream. O. As soon as it begins to boil remove from the fire. Place on the fire and cook until the butter begins to brown. T. a cup of hot water and one of cream. Put two ounces of butter in saucepan. mix it with the yolks of two eggs. half a green pepper. boiling till done. Serve on hot with a buttered toast. P. FRIED FROGS' LEQS. the entrails and cut away the head. chopped or sliced onion. Kinney. G.

provided age can be determined by turning the wing backthey are young. prairie chicken. There are many sorts of game the little quail. deer and other hoof-footed species. it is tender. heart. Older poultry makes the best soup. and is generally eaten with it full-grown fowls have the best flavor. The next to the last water should contain a half teaspoonful of baking soda. The best pan in which to bake all kinds of game and fowl is a double pan or one with a hinged cover. chickens only should be scalded. The giblets are the gizzard. hence. liver and neck. but confines the aroma. The intestines should be removed at once. The same is true if the skin on the leg is In dressing poultry. which sweetens and renders all more wholesome. the fowl needs washing in several waters. which have never been domesfrom ticated and are proper to be eaten. when removed. pleasure. The ward if it yields. to the roe. which is absorbed by the meat. is THE word BY woods and game fields in — HOW Poultry TO SELECT POULTRY. In selecting may be — 95 . All other fowl and game are best drypicked. The latter has been put upon the market within a few years and contains a small aperture in the top which permits the steam and gas to escape when wished. but frequently in shipping they are left in and. served in many fashions. The flesh of wild fowl has an aroma more marked than that of the tame ones. readily broken. and kindred birds.&K)E> meant all animals and birds which live in the a state of nature.

and roast. and moisten by adding the butter. A good sage dressing for geese or ducks pint of stale bread-crumbs. Margaret Anderson. one teaspoon of salt. Dress the turkey carefully and rub thoroughly inside and out with and pepper. lastly. drain off liquor from a quart of oysters. pouring on warm water. baste with butter and dredge with a little flour this gives a frothy appearance. Apples can be substiG. roasted.96 POULTRY AND GAME. tuted for the potatoes. Mrs. salt and nutmeg. These balls are fine to A little ham chopped or pounded makes them richer. one teaspoon of powdered sweet marjoram. pour off most salt — of and add the chopped giblets previously boiled until tender. and about one-half an hour before it is done. together with a little lemon peel. When making the gravy if there is much fat in the pan. These may be made by chopping one-quarter of a pound of beef suet. and some parsley. Turn until nicely browned on all sides. being careful not to break them. bring to a boil. mix all thoroughly and if dry. add the oysters. season highly with minced onion. of black pepper. P. Sew up the openings. basting often." ROAST TURKEY WITH OYSTER DRESSING. Mash potatoes finely. stuff fowls with. W. one tablespoon of chopped parsley. salt and pepper. one-quarter of a teaspoon Mix all together. spread the turkey over with butter. place in a dripping-pan in a well-heated oven. add one-half a pound of melted butter and a teaspoonful of salt and onehalf a teaspoonful of pepper. as a dressing for pork when Mrs. STUFFING FOR GOOSE OR TAME DUCK. Jane Hart. Stuff with a dressing prepared as follows: Take a loaf of stale bread. salt and pepper. place one heaping tablespoon of flour it . cut off crust and soften by placing in a pan. when it must be rolled in flour. moisten with a little sweet milk. skim and pour over the bread-crumbs. two teaspoons of powdered sage. The yolks of two eggs will moisten it. add half a pint of hot water. sage. squeezing out with the hand ail the water. and the liquor in which they were cooked. FORCEMENT BALLS. SAGE DRESSING. This can be served on a separate dish. never boiling. is obtained by mixing one two tablespoons of melted butter. Mix with a bowl of bread-crumbs. Never fill a fowl more than two-thirds. and made up into small balls and baked in a hot oven till crisp. flavored with pepper.

A. and onequarter of a teaspoonful of pepper. and cover the breast with nicely-buttered white paper. and chopped as fine as possible. Mrs. break the leg bone close to the foot. Brown. close on the outside and push it through. and add to the gravy in the pan. PLAIN ROAST TURKEY. Pluck the bird carefully and singe off the down with lighted paper. A turkey weighing ten pounds will require three hours to bake. Sew up the opening at the vent. Take out a few at a time. making the opening as small as possible. remove the contents and detach the liver from the gall bladder. stirring constantly. The liver. will need to be boiled an hour and one-half. and pour into the sauce-bowl. Put them in hot water and then drain the water and remove the skins. Dredge well with flour. CHESTNUT DRESSING. Wash the turkey and wipe thoroughly dry. Put a skewer in the small part of the leg. taking care that the gall bag and the intestine joining the gizzard are not broken. W. place on a grating in the dripping-pan and put in the oven to roast. Pass a string over the points of the skewers and tie it securely at the back. if used in the gravy.POULTRY AND GAME. B. Replace the chestnuts in water. inside and out. Cut around the vent. Never cut the breast. Chef. Season the mashed chestnuts with two tablespoonfuls of butter. hang up the bird and draw out the from the thigh. Open the gizzard. 97 in a pint bowl. passing it through the opposite pinion and thigh. C. gizzard and heart. and press through a colander while hot. fill up bowl with rich milk. Serve with cranberry sauce. boil until the skins are soft. and draw carefully. then run a long skewer into the pinion and thigh through the body. Shell a quart and one-half of chestnuts. mix smooth with a little cream. two teaspoonfuls of salt. make a small slit down the back of the neck and take out the crop that way. then fill the inside with stuffing. and then with the gravy in the dripping-pan Do not have too hot an oven. and either sew the skin of the neck over the back or fasten it with a small skewer. boil several minutes. strings — . Baste every fifteen minutes a few times with butter and water. P. then cut the neck-bone close. and boil until soft. and after the bird is stuffed the skin can be turned over the back and the crop will look full and round.

boiled. Serve with celery oysters. the gravy is liked by some. cut all the flesh from the bone. and sew up Lay a few strips of fat bacon on the all the incisions made in the skin. but very nice when accomplished. Jane Hall. (German Style. Prepare in the same manner as for roasting. using a forcemeat made of minced in addition to the bread. place the turkey in a stewbreast with fine square pan. with the breast down. with a stuffing restoring the fowl to its natural form. A glass of top. with sliced vegetables and sufficient broth to cover. Set it on top of the stove. or ham. by adding seasonings. Matie Higbie. lard the shreds of fat salt pork. This is a difficult thing to attempt. and carefully draw out the bones. but not long enough to have the skin break. and boil two hours. .) Stuff the turkey with rich dressing. leaving the skin whole. and serve a thin piece to each plate. Have a nice piece of salt pork. for soup. basting often with salt and water. when done remove to platter. fill with a dressing of Tie legs and wings close to the body. Some save the liquor in which the turkey has been boiled and use it Mrs. pass the knife down close to the bone. Skim it often. Have a very sharp-pointed knife. Pass the knife down each side of the breast bone and up the legs. ROASTED TURKEY WITH SAUSAOES. Marietta Hollister. BONED TURKEY. breast uppermost. and serve with a wellthickened giblet sauce. and a little butter. Garnish the turkey with stoned olives and thicken the gravy. Fanny Holmes. Mrs. or oyster sauce.98 POULTRY AND GAME. chicken. BOILED TURKEY WITH OYSTER SAUCE. place it in boiling water that has been well salted. and as soon as it begins to simmer put into the oven and cook slowly for an hour and one-half. keeping close to the bone. Mrs. mushrooms and sweetbreads. port wine added to When serving carve across the fowl in slices. fried sausages and chestnuts cooked in broth. begin at end of wing. as usual. Truss and stuff as for roasting. Put a handful of water cress at each end of the platter. Split the back half way Fill the places whence the bones are up. BRAISED TURKEY. Clean the fowl. Baste occasionally with the gravy. sur- round with small. and add tomato sauce. removed.

so that it may be evenly browned. gizzard and feet (scald and skin the feet). remove the fat as it rises and strain boiling hot through a After the flannel (white) bag to cool. one carrot. add put all together in a porcelain dish. six ounces of butter. PHEASANT. then add the spices. vegetables. . but not hard and sticky. The pheasant is one of the greatest dainties of the table. (It must taste piquant and spicy. boil until the meat is well done. rub with salt. melt it and pour gradually over the meat. neck. and the fatthe more juicy the meat. 99 Prepare as you would any game. but stitch very closely so that the fat will not get in. head. lungs. put in a granite pot. water and vineter it is Do gar. remove all that is clear. cover with water and boil. several large onions. black pepper and salt. ROAST GOOSE. Turn the fowl frequently. one parsley root. (not too fat) goose. Mrs. lard. etc. and serve. feet. Fraulein Hirsch. same amount of allspice. The dressing should be made of three pints of bread-crumbs. cut the legs in the joints. four bay-leaves. cut the head.. bias strips. When done. Etta Hover. a teaspoonful each of sage. almond oil.POULTRY AND GAME. together with the calves' feet. Do not stuff very full. It must be stiff enough to keep the shape of the form. not cook a goose that is more than eight months old. Malendy. part of a celery root. likewise the rest of the goose. wrap in grapevine leaves and roast from an hour to an hour and a half in plenty of butter to keep them juicy and tender. drain off the fat and add the chopped giblets which have previously been boiled tender. and baste often with a little salt. well oiled with almond oil or greased with lard. take it from the pan. carefully skimming it until it looks clear. let boil. Bake two and one-half hours.) feet. heart. lemon and the vinegar. L of c.) to give it Take meat has cooled separate the meat from the breast bone. Thicken with flour and butter rubbed together. two well-cleaned disjointed calves' two heaping teaspoons white pepper-corns. rind and juice of one lemon. enough white-wine vinegar One young a sour taste. salt. it in narrow. Now free the jelly of every particle of fat. together with the water in which they were done. JELLIED GOOSE. Place in a baking pan with a little water. neck. and an onion chopped fine. (German Style. Do not turn it out until ready to serve. the whole goose.

Neatly dress and then soak in cold water for two hours. Lola Baker. CHICKEN PIE. Take a plump fowl. Bake in a moderately hot oven thirty minutes. When partly done. CHICKEN PIE— No. Put in oven and bake until a nice brown. When this is done have ready some baking-powder biscuits. then put in pan. Add enough flour to make a stiff dough. Cover and bake until tender with a steady fire. place on a platter. Turn so as to have uniform heat. Prepare a sauce of three tablespoonfuls of butter (melted). Break open the biscuits. one teaspoonful of — . cutting a slit in the center for steam to escape. Baste often. Crust. add seasoning and cream. BAKED CHICKEN. adding a crust of two cups of sour cream. a little pepper and six cups of the warm chicken broth and one cup of warm milk or cream. then put into roaster and stuff with a nice sage dressing. E. Horner. Prepare chicken. When done. one-half a teaspoonful of soda. Mrs. STEWED CHICKEN WITH SALT One chicken and a little salt PORK. pork. remove bones and lay in the bottom of a baking dish. Take two tablespoonfuls of flour mixed with butter and spread over chicken. TO ROAST OLD FOWL. a. Wet the edge of pan and cover the top with dough three-quarters of an inch thick. Sprinkle in a handful of flour and add pepper and more salt if necessary. dress and lay in cold salt water for one-half hour. a fat hen. add the salt pork and boil until tender. lay a few slices of fat pork on to keep moist. one cup of butter and one teaspoonful of baking salt. two teaspoonfuls of baking powder. Reagor. Mrs. Chas. Pour over the chicken. A. on these put the chicken. Stew until tender. Mrs. a pinch of salt. Put chicken into a deep pan with plenty of broth. Mella Swift. the same as for and put on the fire in a kettle with cold water enough to cover well. Boil until tender. stuff and sprinkle well with salt and pepper.100 POULTRY AND GAME. three tablespoonfuls of flour. thicken the gravy with the flour. Put a good fat young hen to cook in cold water. Two cups of flour. salt. dress and cut into pieces. cut in pieces at once. pour this over the chicken and serve fried chicken. Take Make powder.

and the meat drops easily from the bones. An egg may be added to the crust if desired. Thicken with a tablespoon of flour rubbed smooth with the same quantity of butter. and see to it that the chickens are not too young. W. one-half of a small nutmeg. To PRESSED CHICKEN. When nearly cooked. Skim them out and lay on a hot dish.) Boil a whole chicken till tender in lightly salted water. CHICKEN WITH MUSHROOMS. Mrs. pound together till reduced to a small paste. (Italian Style. Lottie Alexander. Season with a salt-spoonful of salt and half as much white pepper. then add one cup of milk and cook slowly the . Serve on a hot platter. cut into small bits. Jennie Merrill. salt and pepper. P. stirring constantly. and let it heat again. Cover the mushrooms with hot water and cook for five minutes. place a weight on the top. Excellent. Casson. and one-half of a cup of macaroni broken into tiny pieces. G. Mix well. Lay or drop over POTTED CHICKEN. chop the meat rather coarsely. Have ready one pound of cold roast chicken cut into dice-shape. the chicken not (roll). cut up well. The success depends upon not having too much water.POULTRY AND GAME. CHICKEN. salt and cayenne to taste. This will turn out like jelly and may be sliced. and stew enough water to cover. one teaspoonful of pounded mace. a tablespoon of butter. While cooking dip out into a granite kettle a pint of the broth and put with it one sliced onion. Mrs. Turn it into an oblong bread pepper. and cover with clarified butter. Add the chicken and mushrooms. Pack closely in jelly glasses. every pound cold roast or boiled chicken allow one-quarter of a pound of butter. 101 two tablespoonfuls of butter or lard and one cup of milk. and cook three minutes. Remove the bones and gristle. Cut in small pieces. Add enough milk to the liquid to make a coffee-cupful. salt. then put back into the stew kettle with broth (first skimming off all fat). Mrs. pan. A few slices of ham added is an improvement. season with salt and Stew down until the water is nearly all boiled out. clean. Cook till water has till nearly boiled away. and one-half of a pint of mushrooms. drop in along center four hard-boiled eggs. in just Select two chickens about one year old.

Mrs. but if there are doubts as to its age. Minnie Amphlett. Boil the fowl in the usual way. season with pepper and salt. then bread-crumbs and small pieces of butter on top. Sprinkle grated cheese over it.) chicken for frying should be very young. Irene S. This is a fine dish for luncheon. Add spices and let stand two days. speck of sugar. To a pint of boiling hot cream add one tablespoon of flour. or for Sunday evening tea. Mary Bonner. ever knew. This is a Hungarian dish. Put the chicken on a platter. pepper. Boil four chickens and pour over it Put meat in a stone jar till meat falls from bones. PICKLED CHICKEN." CHICKEN GULASH. slices of buttered toast. and stew until done. Boil the chicken broth till reduced to one pint. thicken slightly. mix until smooth. macaroni has absorbed the milk. Serve hot. It takes about twenty minutes to fry them. Put chicken in liquor. then a layer of cream dressing.) 102 POULTRY AND GAME. A . put two layers each. then a layer of seasoned chicken cut as for salad. ESCALLOPED CHICKEN. Del Nero. three pints of good cold cider-vinegar and a pint and one-half of the water in which they were boiled. (Delicious. CHICKEN FRIED. six onions. on top sprinkle a little grated cheese. scatter a few bread-crumbs in dish. Have ready one dozen Pour over toast in soup tureen. CREAMED CHICKEN. Pour the macaroni over the chicken and the thickened sauce over the whole. and butter. cook thirty minutes and remove bones. add one-half can of tomatoes or six whole ones. — (New England Style. salt. pieces and roll them in flour. I first tasted of it in Budapest but the first mouthful convinced me it was one of the nicest ways of serving chicken I When tender take out. remove the bones and put bones back into the liquor. heart and gizzard reserve these for other uses). Fry them in plenty of butter till done. Mrs. Cut chicken in small bits or cubes (except the liver. See Chapter on "Chafing Dishes. before cutting it up parboil it for ten minutes in water that has Then sprinkle a little salt and pepper over the been slightly salted.

shells with pastry. When done put in pan again. butter. pepper and butter and put in oven three minutes. Goldberg. A. Fanny Oakley. J. pepper and desired and stir in two fresh eggs. or better. Again close jelly Salt and it and let it simmer another half hour. Remove the entrails. Fish and Shell-Fish. Or the gravy can be omitted and the platter can be garnished with crisp lettuce leaves. bake in a hot oven till brown. Melt in a stew-pan two tablespoonfuls of rather salt butter. Season with pepper and salt. season with salt. pepper are the only spices needed. cut if Take any kind CHICKEN SALAD. turning often so as not burn. CHICKEN PATTIE5. when it is ready to serve. and let light yellow color. a little onion up fine.POULTRY AND GAME. Make in cakes. Lay on thoroughly heated through. STEWED CHICKEN. and one of sherry. BROILED CHICKEN ON TOAST. season with salt. The finest way to prepare real young chicken is to them down the back. Let thoroughly cook. L. Mrs. turning it once. in Ko-nut. CEP . of cold fowl. First. Stir it well. cover it close. then in cracker crumbs and fry in boiling lard or lard and butter mixed. add one-half cup of cream to pan. dip in beaten egg. Then add a tumbler of rich beef it simmer half an hour. Pour this gravy over it. and minced parsley and onion. pour over chicken and serve. M. wash and till dress and split granite pan in hot oven CHICKEN CROQUETTES. thicken a trifle. Mrs. Moisten with chicken gravy or cream. The latter is a vegetable oil perfectly healthy and fries a golden brown without easily burning. Amy Wilcox. See Chapter on "Salads Made of Meat. Mince fine cold chicken that has been roasted or boiled. and fill up the pan with mushrooms. and thicken by adding one of flour. 103 make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour." Part I. Put small slices of buttered toast on platter. then put on broiler and place over live coals. wipe. fill scalloped shells with the mixture. till it assumes a Put in a plump young chicken. to make it smooth. line the Sprinkle grated cracker over the top of each pattie. Put a bit of butter on each. still. put chicken on toast.

Rub butter over them and pepper. Thicken with F. • C. E. They need to SNOW BIRDS. pour off the lard. Mann. Let remain covered a few minutes to cook. As the pieces are cooked remove to a hot platter. cold corn-meal mush. Let come to a boil. and serve. bring it to a boil and let boil three minutes. and put in the cold chicken previously cut up very small. Tibbitts. same as for fricassee. with these corn dodgers." and brown in a little butter. Dredge in a little flour. Season with pepper and salt and pour Sprinkle the top with some finely-chopped parsley. T. put them in a yellow-ware dish. Return the pan to the fire and pour in about one cup or more of cream. into this put your chicken and let brown ready a frying-pan on both sides. butter each half and Boil the chicken pour over your gravy. Have ready some cream biscuits. until Clean and wipe a chicken and drop the pieces into boiling lard. a little flour. an ounce of butter. leaving in the pan the gravy of the chicken. salt and pepper. stir. Lay a crust over the dish. Add a pint of oyster juice. break open on the platter. Mrs. and bake in a moderate oven. over the chicken. Roll the oysters in bread-crumbs. Have ready firm. J. D. Slice an onion REED BIRDS. and fry in butter. . Put a couple of oysters in each. MARYLAND FRIED CHICKEN WITH CORN DODGERS. P. Add more butter. add two ounces of boiled salt pork and three raw potatoes cut into slices. C. Fry well browned and thoroughly cooked. CHICKEN STEW WITH BISCUIT. be plucked and drawn very carefully. CURRIED CHICKEN. thicken. adding a spoonful of currypowder. when they can be salted and flour dredged over them. When all are done. after taking the chicken up on platter pour into your frying-pan the gravy left in the kettle. Varley. P. They need a quick fire and about Raw oysters can be placed in each one before fifteen minutes roasting. Clean a dozen thoroughly.i 10 POULTRY AND GAME. putting it in the oven. Cut it into slices. dip them lightly Garnish the edge of the platter in egg. cover with flour. take out the chicken and have with butter. V. I. P.

Mrs. and when they are browned on one side turn them to the other. upon them. draw them. and fasten them securely with strong twine. cut the string. Roast fifteen minutes in a pretty hot oven.) 105 Unless young the guinea are apt to be tough. a little inside each the quarter of a lemon without the peel. Put the birds into a stew-pan. over this lay two or three thin slices of fat bacon. until they are evenly colored all over. Wipe them well. stuff and roast like duck or chicken and Mrs. one for each quail. are nearly well done. Helen Gay. Hattie Bullard. A German way of roasting these birds is to truss them as you would a chicken. Mrs. Clean. Marline. browned in butter. salt the partridges lightly. ROASTED GUINEA FOWL. each slice. M.POULTRY AND GAME. 2. send to the table with currant jelly. About seven minutes before needed for the table. ROAST PARTRIDGES— No. ROAST PARTRIDGES. When placed on the table a brown gravy must accompany them. and put some slices of lemon around the dish. five quails. Then put a very thin slice of pork. QUAILS ON TOAST. Take breasts. remove the bacon. and when they meat game must be well done. Pour the juice on the quails after having taken the fat off. with two or three cuts them tight. for white in . and string it tight. just large enough to hold them. round each quail. but don't remove the legs. A simple method of roasting these birds is to pick them. and to raise the Let cook on a good fire. and brown them in the oven. string Put a little butter on each. When done pour a cup of thick cream over and sprinkle bread-crumbs. so as lemon juice. about three inches square. for you would lose all the taste of the game. Place a vine-leaf upon the breast of each. with as much butter as will keep them well basted. and wash carefully. dress nicely on toast and serve hot. (Delicious. Mrs. but even an old guinea can be made eatable by the care of a good cook and they are always highflavored and savory. binding thin slices of smoked bacon around them. Freda M. Then truss them.

100 POULTRY AND GAME. Make a sauce by mixing a little water with the gravy which drops from the birds. ROAST PIGEONS. pour water over it and bake. Marcia Hunting. basting them often. TO ROAST ANY SMALL BIRDS. and mix with them two ounces of finely-grated bread-crumbs. Emma Legg. season it with pepper. put it in the put bits and skewer tightly. 2. and roast. pepper. Add a little water to the liquor. or put one large oyster in each . ROAST QUAIL— No. butter. an onion finely minced. Sprinkle with a little flour. salt. mince the livers. biscuit crust. but not over them. two ounces of fresh butter. Serve with green-grape jelly. and chopped Mrs. Mrs. them. and grated nutmeg. Pour a rich Mrs. and boiling it with a little thickening. Draw the quails and truss them. Birds. Hattie Forbes. Rinse well and steam over boiling water until tender. minutes. QUAIL STEW. cress. Clean and truss two young pigeons. with parsley. garnished with water brown gravy around the birds. squeezing a little lemon juice over Mrs. a teaspoonful of shredded parsley. of butter on it. When done take off the bacon. salt. and cook them. parsley. roll a round steak. Thicken the gravy. ROAST QUAIL. fasten a slice of fat bacon over the breast of each. Take steak. Cut two quails down the back. and let them be placed on a platter. salt. thicken it and pour it over the birds. Have ready two large slices of toasted or fried bread. put in a pan. Roast them about fifteen or twenty butter and four of boiling water. Charlotte Baldwin. and roast in oven. place them in a pan with some butter. pepper. one pint of rich stock. then dredge in flour and smother in butter. make a stuffing as if for chicken. lengthwise. or one teaspoonful meat extract dissolved in hot water. bacon. Season with salt and pepper. MOCK DUCK. fastening a piece of fat pork over the Place them in a baking-pan with two tablespoonfuls of breast of each. forcemeat or oysters. and garnish Miss Caroline Elliott. and lay the quails upon them. Stuff the birds with any forcemeat. and a little Fill the birds with this forcemeat.

and cover with a coarse paste of flour and water one-half inch thick. carefully skim and season with . snipe. ROAST VENISON. Cook in a moderately-hot oven for four hours or flavor of venison is The according to the size of the haunch. The vegetables may be chopped fine and served with it. Currant jelly always accompanies venison. M. in half and put them into a saucepan containing about a Split gallon of cold water. bird. When the boiling point has been reached. Be careful not to let them burn. Place pieces bottom of the pan. garnish with parsley and accompany it by a jelly sauce. brown well on the top of the stove. V.)' each one Take two dozen woodcock. and serve with a gravy made from its own dripping from which the fat has been removed placed in a tureen. less. O.POULTRY AND GAME. quicken the fire. vegetables on the pork. upon this the birds. butter a sheet of white paper and put over the fat. A thickness of coarse paper should be laid over the paste. it with pieces of pork or bacon. then set in the oven and put soup stock or water in the bottom of the pan and cover closely. although beef broth or soup stock would be preferable. pepper and salt. then place your meat on this. dredge the joint with flour. sprinkle salt and pepper over the venison. Add butter. remove the paste and paper. lay the venison in a deep baking dish with a very little boiling water. M. and baste well with butter until it is nicely frothed and of a fine delicate brown color. Turn them continually. or not. They should be served under-done. Season. Take Mrs. bright and thick fat. Dorcas Cummings. Baste with port wine. the leg and cut slices from it having a quick. Wash it in warm water and dry well with a cloth. Butter both sides of the steak. Twenty minutes before it is done. if oysters. — — VENISON STEAK BROILED. clear fire. Serve with gravy. If a forcemeat is used add the stock. then turn over and brown on the other side. H. Garnish the knuckle-bone with a frill of white paper. place the 107 bacon in an earthenware dish. Serena Hall. (Fine. Slit the venison and lard of pork or bacon on the GAME PIE. quail. Choose a haunch with clear. Mrs. ROAST HAUNCH OF VENISON. or other small birds. the oyster liquor. B. slice very fine. improved by being kept as long as possible and yet remaining perfectly sweet.

and pass the blade inside the thigh to the With the hand separate the skin from the flesh. smart blow on the back of the head. Slit the belly lengthwise and it at the nose and lip and drawing it off. The liver and heart are to be saved. and put aside. a little half a pound of salt pork cut into squares. ground cloves and one bay-leaf. pour of four eggs. also the head if you wish it. adding two small carrots and one onion. J. and pepper highly. severing pull up the skin. drawing the skin tail. excepting the kidneys. first removing the eyeballs. Let it simmer until it is tender and has absorbed the liquor. and put it into a saucepan with a quart of nicely-flavored stock and half a blade of mace. G. Disgood dripping in a saucepan. pepper and salt with mace. Cut a plump young rabbit into neat joints. remove intestines. downward toward the head. cutting the skin. HOW Take TO DRESS BELGIAN HARE. and four medium-sized tomatoes into a stew-pan and bring to a boil. Wash the body thoroughly and dry with a cloth. mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. BAKED RABBITS WITH solve four ounces of bacon fat or RICE. S. Halliday. STEWED HARE. lay the pieces of rabbit into it. Strain off what broth remains in the first saucepan.108 POULTRY AND GAME. cut the throat at once. and then spread the rice on the Lay the beaten yolks of two eggs upon the rice. Gay. Mrs. Wash half a pound of rice.) Slice one large onion. then let it cool. drain. letting the head hang downward. Run the knife around the first joint of ting out all the blood. and put in a deep baking dish. put in the rabbit. J. Cut the hare in pieces and . and bake the prepatop. the hare by the hind feet. Slice and cut into dice-shape. and let it steam over a gentle fire until lightly browned and half dressed. removing therefrom the vegetables and spices to go with the sauce. Cut the fore legs off at the first joint and Use the knife carefully in skinning the head. letstrike a Hang up. Into another saucepan put four ounces of butter and two tablespoonfuls of browned flour. the hind legs. over them a large spoonful of chutnee. being careful that there is enough broth to cover the game. one chili pepper. Mrs. potatoes equal in quantity to the meat. Boil until tender. Take it up. ration in a brisk oven. put on the top crust of dough and bake in an oven that is not too hot. and stir in with it a large slice of fresh butter and the yolks Butter a deep dish. (Spanish Style.

ROAST BELGIAN HARE. twenty minutes for each pound. of cream. and adding a little flour. For stuffing. peppered and buttered. and bake one hour. Cut a rabbit into eight pieces. scald the feet. salt and pepper. brown too fast. Lay the pieces in cold water a little while. Wipe the hare Allow dry. the latter at the first joint. the liver of duck parboiled and minced Take . then add half a cup If too thin add more flour. take one-half pound of onions. When nearly done thicken with flour and butter the size of Anna Dolittle. add one teaspoon of salt and enough hot water to cover. Cover with water and let a smooth flour paste. FRICASSEED HARE. Miss Nettie Martin. 109 put in as soon as boiling. but cleansed by being shut up two or three days and fed on barley-meal and water. Proceed until the dish is full. Make RABBIT stew until half done PIE. singe and empty. Van Ness. simmer for thirty minutes. a teaspoonful of powdered sage. Boil up once and serve hot. is best fit for a stew. stir in and let simmer until the meat is tender. Season with sage. drain well and place in saucepan with pepper and thin slices of salt pork. Mrs. handsome. laying paper over the top should it Mrs. three tablespoonfuls of bread-crumbs. soak in salted water one-half hour and in enough water to cover it. Mausley. Pour in the water in which the rabbit was stewed. Prepare a stuffing by chopping fine one-quarter pound of salt pork and a small piece of onion. hardfleshed drake. Lay slices of pork in the bottom of a pie-dish and upon these a layer of the rabbit. a young farm-yard duck fattened at liberty. which. Then follow slices of hard-boiled egg. Put a piece of butter as large as an egg in a cup. and pinions must be cut off. as a rule. add boiling water to moisten and stir in one egg. cut a slit in the middle. head. neck. Pour boiling water over six Boston crackers. J. M. cover with puff paste.POULTRY AND GAME. then chop with the pork. skin and twist round on the back of the bird. and all skewered firmly to give the breast a nice plump appearance. an egg. Pluck. Two small young ducks make a better dish than a large. ROAST DUCK—TAME. fill with boiling water and use to baste. M. the top layer being bacon. Add chopped onion. fill it with the stuffing and lard with small strips of salt pork.

and dredge with flour to make the bird look frothy.) . cloves. gravy. to make the flesh tender. cooked similar to rabbits. E.110 POULTRY AND GAME. Line a small pan just large Strew over the bottom parsley. Let the duck be hung a day or two. salt. or till done. Squirrel is into a stew. sage. throw the hot gravy over. They may be broiled or made There are many varieties black. and lemon peel. thyme. M. Cut the rind from half a pound of lean bacon. Fry the turnips eight or ten minutes. drain and add them to the stew-pan. Mrs. DUCK AND GREEN PEAS. baste often. and apple sauce in a tureen. drain through a gravy strainer. after removing the duck. This quantity is for one duck. with pepper. red. Clements. which should be When the turnips are tender remove them and strain the kept hot. (See pages 107. but the above is a delicate compound not likely to disagree with the stomach. Lay in the duck. Engel. and cover for ten minutes. Dredge in a little Add a pint of broth. salt and pepper. and serve Mrs. mix. for the duck. BRAISED DUCK. pour over them the gravy strained and thickened. and put it inside the duck. according to the weather. The duck should be two previously fried or roasted for ten minutes then put into the stew-pan with the gravy and stewed slowly for an hour and a quarter or till tender. and simmer an hour. and add the bread-crumbs. Place the ducks and peas on a hot dish. add a carrot cut into strips. Serve with a good brown gravy in the dish. more onion and sage may be added. Mrs. throw boiling water over them. It takes about an hour. Roast before a brisk clear fire. with slices of bacon. an onion stuck with flour. gray and fox. A. Gophers and chipmunks are also good but of smaller variety. an onion stuck with three cloves. J. and cover with stock broth and a glass of white wine. — CAPON. Cut the onions very fine. 108 and 109. C. Put the duck on a dish. Divide it into pieces two inches square and fry a light brown with butter. a bunch of sweet herbs. Baste frequently. and cayenne. Meanwhile stew a quart of peas with butter. season with pepper. and garnish with the turnips. and stir three minutes. pepper and salt to taste. B. Proceed as directed for chicken. Fry some slices of turnip in butter to a light brown. hot. Prepare the duck as if for roasting. enough SQUIRREL. thickening with a little flour. Ament. minced liver.

and juicy.p'3? "~^ ^7™ \ HOW TO SELECT THEM. not buy any that is clammy or has kernels in the fat. The object soften the fiber. Beef. . The finest pieces are the sirloin and the ribs — the latter making the best roastoil. damp cloth. the rind is hard it is old. and the most useful pieces. and the juices be retained in the meat. should be of a bright clear red. Mutton should be firm and juicy. the fat hard and white. not to force out the juice. but wipe it with a clean. the proper heat when the meat is placed therein. As soon as it begins to cook add a very little water. TIME REQUIRED TO ROAST MEATS. and baste it frequently. one cannot exercise too great care in examining it. to wash the meat. but to ing piece in the animal. some baking quicker than others. the best PURCHASING meat one should IN quality. Remember. but should be removed before in serving. In cooking steaks to remember it is far better to turn over three or four times on a platter containing a little olive is make them tender. to insure its being tender. than it is to hammer them. and the fat white. and set it in the Ovens vary in oven without any water. Do In selecting Pork. which stands at the know how list. It should be well clothed in fat. to select head of the as being most generally used and liked. when fat. of a delicate pink with plenty of kidney It should never be eaten under two months old. but The oven must be at fifteen minutes to the pound will do most roasts. the flesh close-grained. An onion may be laid on top of the roast. heating qualities. to give it a flavor. too. Veal should be fine in grain. so that the surface will It is not necessary crisp quickly.

— . which has a strong flavor). Put in thick paper or muslin bags. Muslin lets the air in and is better than paper. Let it melt slowly. FOR PRESERVING BEEF FOR WINTER USE. it will be rendered unfit to eat. add one to two cupfuls of water to prevent sticking and burning. The sacking must be done early in the season before the fly appears. these things is by immersing them in cold water. See department on "Pickles. The greatest care must be exercised while trying out lard to see to it that none runs over the pot. then throw in a little salt to settle it. at once into boiling water. If meat that to thaw has been frozen is to be boiled put it on in cold water. cut in small pieces. HOW TO BOIL FRESH AND SALT NEAT. if the latter. allowing it to boil long enough for the potato Remove from the to brown.112 MEATS. TO TRY OUT LARD. Salt meats must be put done. Fresh meat should be put TO CLARIFY DRIPPINGS. the salt and vegetables into cold water in order to extract the salt. put it into an iron kettle. and when half should be added. Chicago. and when cool drain into basin and set in a cool place. can be clarified by putting all into a basin and slicing into it a raw potato. Note. poultry or fish is thawed by putting it into warm water or The only way it before the fire. the meat should first be covered with straw. Sherman House. as that would prove disastrous. ing. If to be roasted It is best to thaw the night before cookset it at a distance from the fire. lay it in cold water early in the evening and change the water at bedplacing time. being careful not to let it scorch. Now set it back to cool and pour into jars. which causes all impurities to disappear. They require longer boiling than fresh meats. Perfection Market. Mabel Stanley. Skin leaf lard. fire. meat. nearly thirty minutes to the pound. stir frequently from the bottom with a wooden flat ladle and let simmer until all the pieces have turned a golden brown." THAWING FROZEN HEAT. Drippings accumulated from different cooked meats (except mutton. TO KEEP nEAT FROM FLIES. If ETC. Vinegar and Brine.

cook a beefsteak is to broil it on a light wire ready to turn. and not lost. A good way Then smother the steak on the is to cook the steak and onions separate. to prevent cold and hard. It is so constructed that the Mrs. place it on a warm plate with a little butter. Do not have the fire too low or the gravy will drop upon the coals. as would be the case. turning the cooked side down so that the juices may be saved in the plate. tie securely with a stout string. hot platter with the onions. Phillips. and add sliced onions which have previously been prepared by dropping into cold water. into a Have BROILED STEAK. Have the dish hot on which the meat is to be placed. mits the turning of the meat over the fire. and season it after taking from the fire. J. Never stick a fork into the lean part of a steak or chop in turning it. Mrs. and as soon as the other side is cooked place it again upon the plate. R. dry cellar. E. then. which perlittle butter. upon which put the steak with a little suet. pour a small cup of boiling water into the pan after it has been in the oven fifteen minutes. Broiling consists of placing the meat over clear. ROAST BEEF.MEATS. return it to the gridiron as quickly as possible. Flora Thomas. and put in a little lard at a time. When HOW TO BROIL MEATS. which be sure to have always warm. Make a brown gravy. Always warm the their cracking. This very popular dish necessitates the use of a frying-pan. jars 113 first. nor too hot. else the meat will be blackened. T. and made hard. were it turned upon the gridiron. P. then place it upon a grating in dripping-pan and put it in a very hot oven. season with salt and pepper and cover tightly before putting upon the fire. season with pepper and salt to taste. When BEEFSTEAK AND ONIONS. juices are held in the pan. adding a There is a gridiron in the market (a double one). only proper to The way gridiron over a clear fire. R. E. Daniels. if the meat is very fat you need no water in your pan. the butcher remove the bones of a rib-roast and roll the meat round shape. remove the string and insert one or two steel skewers. red coals. free from smoke. M. Before placing the meat to roast season with salt. but put it in the outer fat. tie up with clean. and keep in a cool. B. Mrs. baste frequently. if not. heavy paper. before sending it to the table. . W.

let all boil together for one hour. O. J. let the cabbage boil a few moments longer in the beef broth and send it to the table in a vegetable dish. This is the tenderloin. the meat should be soaked over night. but if young and not too strongly brined this will not be necessary. the latter will make a good soup for next day's dinner if the beef M. leav- ing the piece of heart attached to each piece to hold it together. Select a loin or rib piece the latter is the best and pound it thoroughly before placing in the pan. 2. (German Style. and if any of the meat readily removed.114 MEATS. Place salt. Trim Dredge well with off fat. Salt to taste and add a little pepper. in lower part ten. The shape of the fillet is such that grate. F. pounds. T. Learned. the first meal.. which can be removed before fully done. Should be cooked in plenty of cold water brought slowly to a boil. tough skin. Mrs. ROAST BEEF— No. cut in sections lengthwise. Sadie V. — — FILET OF BEEF LARDED. season with pepper and Any attempt at basting before the juices commence running from salt. in a hot oven thirty minutes.) Take one head of cabbage. if liked. was not too salt. and after removing all soiled and bruised making about eight or nine pieces. so that in a brisket or plate piece the bones may be Preserve the liquor in the pot. gravy upon the meat after skimming off the fat. pepper and flour and put without water into a very small pan. the meat will have the effect of toughening it. liquor. T. Cook about ten minutes to a pound. CORNED BEEF. Griggs. It should be cooked sufficiently long to make tender. pour a cupful of boiling water over it and sprinkle a little salt. If the meat has an excess of fat cover the fatty portion with a Turn the flour and water paste. . have the oven well heated and baste frequently with the drippings after the juices have cooked out. Place in the kettle on top of beef which has been boiling some time. and then on upper Serve with mushroom sauce. etc. When done it should be brown outside and a little red within. Lift out the meat. although the sirloin is sometimes used. BOILED BEEF WITH CABBAGE. if very salt. and skewer into shape (round). return it and let it stand over night in the remains after If no meat remains to be returned to the liquor so that it may absorb it. leaves. the time required for cooking is the same whether it weighs two or six Mrs. M.

then sprinkle over another layer of steak. basting frequently. and pour the Mrs. before sending to table. When hot. B. half. three hours. cover it with the onions. ROLLED STEAK. 115 BEEFSTEAK AND ONIONS— No. sliced. mixed with butter beaten to a cream with a fork. parsley. and so on until pan is full. and lay upon it a seasoning made of bread-crumbs. G. to half the height of the meat. then add one-half a cup of crackers rolled. Fill pan with hot water. Thicken the gravy with browned flour. and it is then ready for the table. McDuffie. When done. F. POT ROAST. A layer of oysters. Mrs. Season with salt and pepper and mix thoroughly. Add salt and pepper. cook slowly an hour and oneMrs. and Thicken the gravy. 2. Mrs.MEATS. peeled and Dust over a little flour. gravy over it. cover and bake three hours. Butter a baking dish and sprinkle in a layer of chopped steak. Robb. flatten very hot. instead of the forcemeat is a pleasant change. Simmer from two to cover as close as possible. The twine should be cut off before sending to table. . C. Murray. Mrs. Remove the cover and let it brown forty minutes. BEEF LOAF. and send to the table. Make into a loaf and place in a baking pan with two strips of bacon and a lump of butter. Cut up six onions in slices and fry them brown Place the steak on the platter. bearded. and lay it Cover with another dish and bake in a dish with a cup of boiling water. one egg and a pinch of sage. lay the beef Add an onion chopped and fried till brown in butter. according to weight. in. Take two pounds ROAST STEAK AND POTATOES. put it in the oven till thoroughly hot. of beef chopped fine and add eight large soda Moisten with hot water. and serve Take a good rump steak. Broil or fry the steak. Roll up the steak. take up. M. Put over this a layer of raw potatoes. season with salt and pepper. Priscilla Long. Put a very little drippings in an iron kettle. pepper and salt. The flour used thickens the water and makes a delicious gravy. bind it evenly with fine twine. pour in water that has boiled. P. sweet milk. and in drippings.

CURRIED STEAK. and enough water to make plenty of gravy. the best. and fry to a nice crisp. Lida B. pour hot water over and let stand a few minutes to clear it from blood. and salt to taste. a lump of butter. When brown pour in it a coffeecup of milk and cream. and fry them in butter to a light brown. and beat light with milk and butter and place in a thick layer on top of the meat. salt and summer savory. that the dish be not dry and tasteless. lay on platter and keep hot. together on a plate. pepper. and serve in a meat dish. or as much as you require. Turn all into a saucepan with half a pint of water or gravy.) Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter. Cook Chop very fine. BEEF PIE WITH POTATO CRUST. you have used the best of a cold roast of beef take the small pieces or as much as will half fill a granite baking pan. with a border of Mrs. SPICED BEEF. slice it one-quarter of an inch thick. Now boil a sufficient quantity of potatoes to fill up your baking dish. Charlotte Rice. M. and simmer gently for an hour. Press into molds. Let it come to a boil and slightly thicken with a When it boils. then Calf's liver is When . platter of golden brown toast and serve it at once. then dry in a napkin. shank of beef in as little water as will merely cover it. Boil a (Fit for a Prince. Cut a pound of steak into neat squares. boiled rice piled round. mix a tablespoon each of curry-powder and flour. There should be a goodly quantity of gravy left with the beef. and when cold slice. LIVER AND BACON. Brush it over with egg. pepper and salt. and fry quickly. pour it over a little butter and flour creamed together. Mrs. add lemon juice. mash smooth. till meat falls from the bone. Add sufficient of the liquor in which it was boiled to moisten well. also any gravy that you have saved. cover it up where it may stew gently. place the dish in an oven. CREAHED DRIED BEEF. spice with ground cloves. Slice two onions and one apple.116 MEATS. thicken by dredging in a tablespoonful of flour. which should be hot. put over a fire. a bit of sliced onion. Take one-half a pound of thin sliced bacon. and let remain long enough to become brown. Libbie Thompson. rub each piece of meat into it. M.

thicken the gravy and pour over it. a stalk of celery chopped fine.MEATS. Brown on all sides. cover closely. a speck of chopped onion and enough milk to moisten. FRIED BEEF LIVER. a little sage. roll it up carefully. nips. long. to cover — BEEF'S HEART STUFFED. add more water as it evaporates. Clean three fresh tongues and place in a kettle with just enough water and one cup of salt. pepper and salt and a piece of butter. four small onions. and tie the ends with a string. pour in one and one-half pints of cold water. Mary. If wanted for future use. When nearly done add a sliced onion. Stew until the meat is very tender. Spread over the meat. . If salt tongues are used. take out the meat. steak or mutton chops. Fry a few thin slices of bacon in a saucepan and into the fat place this roll of beef. Mrs. Take two pounds round BOILED BEEF TONGUE. Serve with a liver. IRISH STEW— BEEF OR HUTTON. let stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed. serve hot. boiling water. a dash of pepper. Take one large thin round steak. Van Ness. SMOTHERED BEEFSTEAK. nearly a quart of water. season with R. roll in flour. Carve crosswise. it salt Cut in thin slices. half a teaspoonful of salt. Fry till done. having and pepper and dredged in flour. six potatoes. Boil up and serve. a tablespoonful of butter. two turPlace meat in stew-pan. do not peel until needed. When cooked sufficiently. slice of seasoned it with bacon on the top of each slice of Ann Hewitt. soak over night and omit the salt when boiling. A. and stew until tender. pour over and pepper. so as to keep the tongues covered until done when they can be easily pierced with a fork. Miss Holland. Lulu Fowle. Remove scum. Stir up a tablespoonful of flour with a small quantity of water and thicken the whole. add vegetables. then add one-half a pint of water. take out and if to be served at once remove the skin. Prepare a dressing of a cupful of bread-crumbs. After washing the heart thoroughly cut it into dice one-half an inch put into a saucepan with water enough to cover. R. fry the liver to a nice salt 117 first brown in the same pan.

The remains baked of a roast of beef. baste often. BEEF PATTIES. one slice chopped salt pork. with a large onion. Mince cold cooked beef or mutton fine. nice brain. put a small piece of butter on top of each. A nutritious and economical dish. Garnish with parsley and serve hot. Julia. 2. spice. Serve at once. . Liscomb. Add gravy to moisten. Roast the tenderloin in the usual way. Eat either hot or cold. Chop ing a little fine cold beef. very fine. and brown them lightly in the oven. One parsley. beaten egg. Nice for a side dish. season with pepper.. Two Take two large tenderloins. 2. then spread the top thick with dressing. Bake about one hour in baking pan. MEAT CROQUETTES. When taken from the oven lay on platter. Soak the brain in cold water. BEEF PATTIES— No.118 MEATS. piece of butter size of an egg. season with pepper and salt. takes about one-half an hour to bake them. salt and pepper. dip it in egg and crumbs. a dressing of pint of oysters. Mary FRIED BRAIN. mace. TENDERLOINS STUFFED WITH OYSTERS. split them. melted butter. calf's J. making them three parts full and fill them with potatoes mashed with a little cream. teacup of cracker crumbs. one egg. and celery-salt. then scald for just one second. can be It in a rich puff paste in patty pans. slice thin but lay all together as though it had not been sliced and pour over a mushroom cream sauce. Ione Lester. pounds chopped round steak. and fry a light brown on both sides in butter. one teacup browned bread-crumbs. sifted cracker crumbs. etc. minced fine and seasoned. addMake into rolls and fry. some mix with the meat. Put into shells or small cups. Catharine. Caroline Royce. Belle Foster. Will serve eight person. to suit individual taste. Esther Haight. bake as you would a chicken. Make salt. one and one-half cups milk. TENDERLOIN WITH HUSH ROOMS. beat two eggs and milk. pepper and salt. BEEF LOAF— No. butter. tie together with string. salt well and season with onion. spread one tenderloin with dressing putting the other one-half of tenderloin on top.

Simmer all together. and an onion chopped fine. add a little water while cooking. Let it twenty-four hours. slices. with very little mace. with fried or toasted bread underneath.MEATS. put on a little more salt. Add the juice of onehalf of a lemon and a pinch of grated lemon peel. three or four sprigs of parsley and thyme. basting it frequently with the vinegar. put in the liver. Pour a little on each cake. It will Mrs. strips of bacon and brown gravy. take three kidneys which must be cut lengthwise into three pieces. dust a little flour over the top. and pepper and salt to taste. P. serve under it a good brown gravy and serve it hot. then roast. BEEF LIVER— No. Mrs. closely covered. put in the kidneys before this is really hot. cover tight to keep steam in as much as possible. Add one-half a teaspoon of onion juice. Wash these well and dry. to keep from getting dry (do not let it burn). pepper. Josephine Knox. thyme and seasoning remain in this pickle KIDNEY STEW. one onion. salt and pepper to taste. one teaspoonful of chopped onion. The round of beef a pound very fine. Warm three tablespoonfuls of butter in a saucepan. until when brown turn on the other side. pepper and flour. BAKED CALF'S LIVER. put it into vinegar with an onion cut in in the above proportion. and serve. take up the kidneys and lay upon a hot dish. about ten minutes. 119 HAHBURQ STEAK. Select a fine liver. wiping them very carefully. Jane Emmert. Grind or chop removing all the fiber or fat. Fry them in butter. Thicken the gravy with browned flour. add a little more flour. when done take the liver out on a platter. a quarter of a teaspoon of pepper. Make into small balls. put in about sweet milk. Let it brown. season with salt.. have ready butter in the spider and when hot. Take Dennie Safford. Greene. a little nutmeg and one egg. if not thick enough. and press them flat. and a cupful of good brown gravy. Cut the liver in slices two-thirds of an inch thick. a teacup of with milk. parsley. wet it is and serve. is usually taken for this purpose. . soak in cold water one-quarter of an hour. and lard it. Make a brown gravy of the butter used in frying. a calf's liver. the same of salt. vinegar. glaze it. pour over all. pour over the liver the Swedish way of cooking it. This is about the thickness of beef gravy. boil up once. 2. etc. then add a little soup stock.

Cut the kidneys in rather thin slices and stew them with the parsley. Serve on toast. Mary Heaton. pepper and salt in a some good brown gravy. so a pleasant round steak and make a dressing of grated bread. put plenty of salt. and one tablespoonful of butter in the stock until they are tender. a piece of butter and some pepper. stirring till it thickens. with chopped parsley. a tablespoonful of butter. one dessert-spoonful of chopped parsley. a full tablespoonful of flour. hot ad'd one cupful of chopped cold steak or any other kind of boiled meat. Place it in a dripping-pan in which is one-half of an inch of water. Cover with the lid. and bake it. turning it once. one-half of a teacupful of milk. Mrs. Mary Hilton. onion. raw ham. and fasten with linen thread. and the chops will be found tender and succulent. with slices of baking dish and add Four' eggs. is to lay the steak on the griddle in the dripping-pan. Stir well.120 MEATS. pepper and butter over it do not spare the butter and run it into the oven. trim them neatly and put them. when the tin cover may be taken off. Pour over it enough water to make a gravy. butter. turn over the edges. It is a very nice in of cold water. Another way. as if for a fowl. put it it CREAMED— No. and add gradually to the beef. KIDNEY TORTILLA. either from the loin or neck. DRIED BEEF Shave the beef thin. always broil or fry beefsteak. Let come to a boil. two kidneys. adding one-half of a teacup and if the beef is pretty salt pour off the water and add milk sufficient for a meal. A. stir to a smooth paste. Turn it when one side is done and brown the other. . Cover the steak with this dressing. and basting the other side with It grows tiresome is to change to take a nice juicy — — the gravy. BEEFSTEAK WITH DRESSING. 2. a stew-pan. When HEAT PIE. two tablespoonfuls of butter. Place the chops. Add a little pepper and salt. Take cream. stew-pan over a slow into the fire. Sprinkle over it one tablespoonful of flour. one-half of a teacupful of stock. but first fill in with mashed potatoes to the brim. which improves the flavor. Take some mutton chops. one dessert-spoonful of chopped onion. Sophie Severson. when one side is done. Put a spider over the fire and into it put two tablespoonfuls of butter. breakfast dish. bake two hours in a slow oven. BREAKFAST DISH OF COLD STEAK. Plaisted.

KIDNEYS WITH MUSHROOM CATSUP. and put it at once before a brisk sharp fire. place the tortilla on a dish with the kidneys and seasoning in the center. stew until the tomatoes are thick. when any gravy. Miss Edith M.MEATS. Dried peppers are more desirable for this than cayenne. fry tender (not brown). salt. the joint begins to flow. then place it in the oven and let it roast slowly until done. will adhere to it. Dalliber. flour them and fry a light When done. with flour. throw off the fat. shaking to prevent burning. dredge it nUTTON PIE. Place it close to the fire for five minutes. warm the extra butter in a saute pan and pour in the eggs. brown. pepper. Rub it lightly with salt. SPANISH STEW FOR ODD Cut two medium-sized onions into small pieces. loin. Add a little stock and a little boiling water. pour off the fat. Mrs. When within twenty minutes of being done. to which add a pint of cold beef or lamb. BITS OF MEAT. commencing at the bottom with some of the meat. pepper and salt. cut small. and baste with butter or dripping. and finishing at the top with potatoes. or any other joint of mutton from which nice neat slices of rather lean meat can be cut. ROAST nUTTON. when browned on one side. Cut a beef kidney into very thin slices. A . Anna Windom. in alternate layers with thinly-sliced potatoes. Baste continually with good dripping until that from allowing. into a pie-dish. adding a small piece of butter. pour over the kidney and serve. Make a gravy. a quart of tomatoes and salt and red pepper to taste. which has hung at least a week. weather During hot weather this joint gets quickly tainted. Get a leg of eight pounds. Fold over the tortilla and serve. very good family pie is made with the remains of a cold leg. These should be put with a good seasoning. Boil the gravy up once. Pour the gravy round the meat. if the dripping pan has been floured. one-quarter of a pint of boiling water. 121 Break the eggs and beat them with the milk and a little pepper and salt. and a tablespoonful of mushroom catsup. Mrs. Martha Kellar. not over it. and when the froth rises serve on a hot dish. remove from the pan.

Cut it in strips three inches long and one inch wide. remove the mutton and sweetbreads. allowing ten minutes to each pound. Mutton patties are made with cooked meat. dredge with flour. and set in the oven for one-half of an hour. one tablespoonful of minced parsley. nearly cover with cold water. Suet is Fannie Merklin. Mrs. pour over the meat and serve. A few minutes before taking it up strew thickly with crumbs. brush over with warm dripping. put in two beaten eggs. then hashed in good gravy. pepper and salt. onion. put on a close lid. the bones from the mutton. and blanch. Patty pans. thicken the gravy with brown flour. made from the bones. unwrap and lay it in a baking-dish. lined with half puff paste and filled with the meat. and a little catsup. and thickened. fine and dry.122 MEATS. or shallot. seasoned with pepper. which is minced. Cover with the gravy. BREADED MUTTON. MUTTON PATTIES. upon this place the mutton. Marian Bonnell. Take two lamb sweetbreads. After having fried the onion in plenty of drippings then Parboil the sweetbreads and throw them fry the mutton five minutes. Cover with the paste. Parsley. Alice Waters. The mince should not boil. Serve garnished with slices of beetroot. will require a very short time to bake. one cup of gravy. and stew gently. . then pepper. basting freely with its own broth. one cup of green peas. browned flour. dot bits of butter over it. Remove one-quarter of a pound of salt pork. Take it out. into cold water Lay the salt pork. Then let it boil up once. generally used for the crust. the onion and peas next. RAGOUT OF MUTTON. stew gently for an hour. salt and parsley. stir a minute over the fire. so as to have three pounds of solid meat. one onion. two eggs. and put them into a quick oven Mrs. white pepper and salt may be used at discretion. lay it in a saucepan. Sew the mutton up in a thin cloth. but be made hot. with a little mace. for fifteen minutes. sliced and fried. cut in slices in the bottom of the saucepan. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. then fry them in fat. salt. Theresa Munn. Wipe and dry them. then the sweetbreads. and it brown. savory herbs.

cut off the shank. as this will let out the flavor. then with silver knife chop in small pieces and measure. salt full. Lay on warm platter and garnish with a few sprigs of parsley. make various parts of the inside of the leg. Ivy Smith. one-half of an onion sliced or chopped and a little salt. if desired. but a neck of mutton is the best joint for the purpose. Pack closely.MEATS. a dozen or two of cloves. Take as many potatoes as will amount after peeling to twice the weight of the meat. Wash and water. Cut two pounds of chops from the best end of a neck of mutton. and lightly with salt. SWEETBREAD CROQUETTES. add the yolk of one egg and the sweetbreads. trim. thicken the gravy if it is not thick enough. Remove stuffing stuff it all deep incisions in the fat from a nice leg of lamb. Put a layer of mixed potatoes and onions at the bottom of a stew-pan. A GENUINE IRISH STEW. There should be one-half of a pint of chopped meat. Put one gill of cream into a saucepan. mix and cook one minute. McGrath. dip in melted butter and broil over a clear fire nearly ten minutes. in the pot to cover the leg. Place the meat on this and season it plentifully with pepper. then throw into cold remove outside skin and all membrane. rub together one heaping teaspoonful of flour. fill them with made very in of crumbs of bread. they must level teaspoonful of butter. BROILED HUTTON CHOPS. One-half of a teacup of catsup or a few tomatoes improve it very much. turning frequently. N. Slice them with eight large onions sliced. and let its contents simmer gently for three hours. Throw very fine. A. 123 LAHB STEW. P. add one dozen mushrooms chopped fine. stir into the hot cream until you have a smooth paste. Put hardly water enough pork. Mrs. Be careful not to remove the lid. a . Select one dozen chops cut from the loin. Put a few spoonfuls over the meat. When you take up the leg. Let it simmer steadily three hours. and pare away nearly all the fat. sweet~marjoram and pepper. and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer. cover the stew-pan tightly. if fresh. season with salt and pepper. take from the fire and. parboil one pair of sweetbreads. A portion of the breast may be cut into squares and used.

R. then lay on the upper crust and press your hand upon the edge.D. salt and a little mace. place in the tin. be cooked before chopping. every pound of finely-minced meat add one-quarter of a pound of mashed potatoes. ten drops of onion juice. add to the chopped meat the cracker crumbs. Ella Field. eaten with tomato sauce. one-fourth of a cup of dried breadcrumbs. pound of salt pork chopped cracker crumbs. . VEAL. Mrs. T.134 MEATS. McAdams. To VEAL LOAF. one scant teaspoonful of thyme and marjoram. M. Four pounds of veal. They both look and taste like oysters. dip in egg. CHICKEN OR RABBIT BONDINETTES. baked. one salt-spoonful of pepper. Cut veal from the leg or tenderloin into pieces the size of an Season with pepper. To be L. two tablespoonfuls of butter. cut them into leaves and ornament the pie. powdered fine. one teaspoonful of finely-chopped parsley. roll into beaten eggs. gravy from escaping. three eggs. pour a little browned gravy round and stick a sprig of parsley into each bondinette. one teaspoonful of pepper. cracker crumbs and fry. butter a flat cake tin. VEAL OYSTERS. If you have pieces of crust left. season with salt and pepper and moisten with a gravy made from the bones of the cold meat. veal Use the neck or any part pie. then roll in bread-crumbs and fry in hot lard. then into oyster. three-quarters of a fine together. A. mix well. Press the minced meat into wellbuttered cups and bake for twenty minutes. two eggs well beaten and one cup of the stock. one and form the mixture into a loaf. one teacupful of one-half cups of stock. add one tablespoonful of salt. one-fourth of a teaspoonful of nutmeg. Mrs. one-half teaspoonful of summer savory. Bake one-half hour. three generous teaspoonfuls of salt. Turn out on a dish. then place the lay on the upper crust wet the edge of the under crust all around and flour it. beat the third egg well. mix well with the hands. When cool form into croquettes. Cook it by meat in a very deep dish. Prick the top several times with a large fork. and when you boiling an hour. M. so that the flour and water will make the crusts adhere and prevent the of the veal which you prefer.

VEAL LOAF— No. fold and secure with several coils of white cotton twine wound around in all directions. skim off some of the fat if there is too much in A .MEATS. C. then drain and mix with tomato sauce. salt. using a square pan to cook it in. of chopped veal. and sage to D. Stand aside for two In the meanhours. ROAST LOIN OF VEAL. then fry in plenty of butter the same as doughnuts. VEAL CUTLETS WITH VERMICELLI. Use little salt and pepper and thyme about fine and mix all together. then dip in the egg and again in the cheese mixture. Beat two eggs. half an hour after turn over the roast and when done dredge lightly with flour and baste with melted butter. arrange the vermicelli in the center of a chopServe hot. M. in one-half hour add a little hot water to the pan. H. rather hot oven three hours. bake in it on the loaf. one slice of salt pork. For a gravy. let this absorb. Leave in the kidney. N. put the stuffing well around the kidney. three eggs. around which put considerable salt. letting it cool down to moderate. platter and place the cutlets around them. pepper bake three hours. time boil some vermicelli in salt water until well done.) Remove all the fat. cold. Roll one-half of a pound of soda crackers — Three pounds taste. sixteen small crackers. then in cheese mixed with an equal quantity of crumbs (sifted). Have the butcher grind (not chop) 2. season and turn in egg and crumbs. basting frequently with the remaining stock in which the two tablespoonfuls of butter have been melted. but not the small rib of the cutlet. VEAL CHEESE. four pounds taken from a leg of veal. Edith Van Vormer. unroll the loin. spread 125 sprinkle over with fine bread-crumbs. one the hands and shape into a block. careroast of four to five pounds will bake in fully remove the twine. (German Style. or dip in melted butter. one-half pint of water. two hours. and one pound of fat salt pork. Roast one hour and one-half. and add them. basting constantly. Before serving. To be sliced and eaten Mrs. place in a dripping-pan with the thick side down. and baste often. and put in a rather hot oven. Make a dressing the same as for fowls. Maria White. Mix thoroughly with teaspoonful.

Mold this into a loaf. then lay them in cold water. all together. raw minced beef. one onion chopped fine with Form into cakes. When well beaten. adding two tablespoonfuls of water. and fry in enough hot lard to prevent sticking. cover it with cold water in the kettle and add a tablespoonful of salt. Place in a pan and bake two hours. and split in halves. ered dish. W. boil a ENTREE OP VEAL. then remove carefully the skin from the brains. when nearly done add one and one-half pints of oysters. and Worcestershire or Chili sauce forms a fine relish. of One pound TO COOK CALF'S HEAD. slice and use. pepper. . dredge with a little parsley. with two tablespoonfuls of flour. Lucia Capper. thicken the gravy with it and stew fifMrs. Beat up an egg lightly. teen minutes. Take one teaspoonful of Chop fine and mix VEAL WITH OYSTERS.126 MEATS. the eyes and snout bone taken away. cut into thin bits. and put into a stew-pan for the gravy. three pounds of salt. the drippings. one egg. dredge with flour. raw veal. thickened with a little flour. stir until brown. Take two pounds of tender veal. When the head has been cleaned. lunch. Weed. E. H. When it has boiled a little more than an hour. sary. M. M. stir in sweet herbs as fancied and put in a gravy Is very nice sliced cold for boat. Take out the brains. Serve with green peas and lemon jelly. lay it in cold water to soak. J. E. season with Serve very hot in a covsalt and pepper and cook until both are done. then roll into it two tablespoonfuls of pounded crackers and pour over it three tablespoonfuls of melted butter. a tablespoonful of lemon juice and put over the fire to boil. parsley chopped fine. add hot water if necesfew minutes. and beat them up with the egg and flour. flour. S. about a quart. for two hours. dredge in flour. Put the head together. Mrs. one teaspoonful of pepper and two raw eggs. add to this salt. a piece of butter the size of an egg. and fry in very hot Ko-nut or drippings. pepper and salt to taste. and wash them well in several waters. When cold. boil slowly for two or three hours. take some of the liquor. MEAT CROQUETTES.

Jane Hathaway. ROAST LOIN OF PORK. of the animal more liable to disease FOR PRESERVING PORK FOR WINTER USE. Put a cover over the pan. if for breakfast. TO KEEP MEAT HOT. If liked. 127 Often a piece of meat is done. A bain-marie is useful in every kitchen. place it in a hot oven with a clear fire. F. rinse till the water is clear. and heat the dish on which you send it to table. A nice way to keep it hot without drying it is to place it in a hot dish and set it over a large saucepan of hot water at the side of the fire. Grainfed pork is the best. It will keep meats hot. Take egg and thin slices of pickled pork. . about one-half milk. See Department "Pickles. either skimmed milk. Then mix till it a batter of and milk and immerse the pork completely covered and fry to a light brown. Huldah Osgood. or sauces at boiling point without reduction or burning. Serve with brown gravy and apple-sauce. SALT PORK. flour in this has become Mrs. It is an open vessel or pan with a loose bottom for holding hot water. and yet the head of the house is not there to partake of it. It is quite as nice as fresh pork. Boyd. Baste often. sour milk or butter-milk.MEATS. Vinegars and Brines. but watch that the crackling does not burn before the meat is well cooked. a little sage and onion dressing may be made and served on a separate dish. Pork should be chosen with great it is care. Brush it over with salad oil. the night previous. Score the skin of a fresh loin of pork at equal distances about one-quarter of an inch apart. From the gluttonous habits than any other meat. Mrs." FRIED SALT PORK. T. It should be partaken of plentifully only in cold weather. Farmer's Wife. and roll in corn-meal and fry. and again cover that with a cloth. It requires two hours and one-quarter to cook a five-pound roast. and soak over night in a pint of milk and water. (Nearly equal to fresh.) Cut as many slices as may be needed. fry lightly.

gravy can be made and poured over it if liked. brown. pint of split peas loosely in a cloth. and then crushed to powder. This is the handsomest joint of pork that can HOW pig's M. pepper and salt. R. of a spare-rib neatly. ROASTED. then fried or broiled. and baste until it is brightly browned. stir until it boils and pour over the dish. and add a little milk or cream. take them out. when done remove to and make a gravy by dredging a little flour into the hot fat. ROAST SPARE-RIB. A. boil gently until tender. seasoned with salt platter and pepper. if not enough add a little butter. place in dripping pan with a pint of water. sprinkle over them a little powdered sage. Sprinkle with salt and pepper and thoroughly dry. trim the joint neatly. sprinkle bread raspings on it. It will take nearly three hours to boil it. Strip off the skin. and serve. baste frequently. J. put in boiling water. The bread raspings are made of pieces of stale bread dried slowly in a warm oven till brown and hard. Trim the ragged ends middle. pass them through a hair sieve. Fold it over. stir until browned. If desired. the butcher cut a saddle of pork as he would a saddle of mutton. They can be set away in glass jars and kept for use. Let a pickled is carved. Mrs. brush over with beaten egg. and four well-beaten eggs. Stir the mixture over the fire until the eggs begin to set. an ounce of butter. turning it once or twice so as to bake both sides a rich Clara Jones. One-half of an hour before it is taken up remove the paper. Howard. TO COOK PIG'S CHEEK. and cover the fat with buttered paper. put it in the oven a few minutes. then spread it upon the cheek. Tenderloins should be sliced crosswise and flattened. the same way in Have which the saddle be served. cheek Tie one-half of a and boil one hour. them The flavor of pork chops is enhanced by cutting chops thin. dredge the meat lightly with flour. stuff with a SADDLE OF PORK. Send brown gravy and applesauce or tomato-sauce to the table with it. sew up tightly. FRIED PORK CHOPS. and it will then require to be scored lengthwise.128 MEATS. the skin can be left on. Julia Dickerson. Have a clear fire and baste liberally. A little milk Mary Laverty. rub with salt and turkey dressing. and mix with the pulp a little pepper and salt. crack the ribs across the sprinkle with pepper. . PORK TENDERLOINS. If a sausage flavor is liked. If liked.

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all -zf found within this book.SOMETHING NEW IN CAKE MAKING. Recipes for the above delightful cakes? are .

Cover with cold water. until crisp. TO FRY CASED SAUSAGES. Marie Buell. C. Select the sweetest and best. Serve hot with tomato catsup or horse-radish. Six pounds of lean fresh pork. Grind with a sausage grinder or a meat chopper the lean and fat pork finely. turning twice. Thommessen. one and one-half tablespoonfuls of black pepper and four tablespoonfuls of pounded and sifted sage. F. allow it the kettle until the water in which it was cooked becomes cold. These are real appetizing for a luncheon or a Sunday night supper where you want something real good and easy to get. Sausages are also nicely cooked by putting them in a baking pan and browning them in the oven. Fill these with the meat and hang in a cold dark room. Cook about three minutes. FRANKFORT SAUSAGES— HOW TO COOK. FRIED Cut cooking slices of HAM AND EGGS. three pounds of chine fat. the fat side up. but gently tilt the pan so that the hot lard will be over them all. at this point. They can be used at once. the white must retain its transparency so that the yolk can be seen thought it. makes more juicy. Lay a fried egg upon each slice of the ham. M. O. place over the fire and let it come to a moderate boil. narrow bags of stout muslin. to prevent bursting. them once or J. then soak for an hour in cold water. 129 HOW TO MAKE COUNTRY PORK SAUSAGES. pour off some of the grease. place on a platter. Lida. put into a BOILED HAM. taste to see that it has the right flavor. then make into flat balls or make long. it If served cold. then carefully break the eggs separately in a saucer so that no bad be cooked and slip each egg gently into the frying-pan. three tablespoonfuls of salt. Place in the frying-pan. Drop a pound or more in boiling hot water and let simmer two minutes. keeping it steadily In cooking allow twenty minutes for each pound of meat. to extract some of the salt. If the ham is to be served hot remove the skin. and serve hot. hot frying-pan Place on a hot platter. keep moving them about and turn frequently in ten or twelve minutes they will be sufficiently browned and cooked. Do not turn them while frying. trim off the rind. remain This H. A. M. mix the seasoning in with the hands. to . ham very thin. wipe with a coarse cloth. Mrs.MEATS. in and stick in some whole cloves.

Make the gravy by skimming off most of the from two to three hours. season and let all boil up once. and turn it the right consistency. Jane Cummings. afterwards with gravy from the dripping pan. ROAST PIG. SCRAHBLED SAUSAGES. gravy-dish. but not brown. split the back. of highly-seasoned sausage meat. have the pan hot and wellsmall bits. wipe dry with a towel. Take off the outer skin of the sausage. turn in water to make Strain. Place the pig upon a large platter surrounded with into a posture little parsley. Pour a in the dripping pan. Roll again in crumbs and fry in smoking hot KoC. take off the hams and shoulders and separate ribs. A few hard-boiled eggs can be cut into rings and sliced round. two hard-boiled eggs finely chopped. stir in the pan a good tablespoonful of flour. one-half of a tablespoonful of finelychopped parsley. Send to the table hot. keep turning until buttered. Place a medium-sized ham in a pot and cover with sweet cider. C. scramble with Clara Mount. A. Bind together with one-half of One cup an egg slightly beaten. BOLOGNA SAUSAGE. place it in a kneeling fowl dressing making it plump. each slice touching the other. Cover the bottom of a platter with leaves of parsley and lay the sausage on top. roll in breadcrumbs and dip in egg slightly beaten. When tender take out and remove the . salt inside and stuff it with a rich Sew it up. nut. In carving cut off head the first. SAUSAGE CROQUETTES. Serve at once. che sausage until thick. baste with butter and water a few times Roast as the pig warms. wash it thoroughly inside and outside. salt and pepper the outside. M. grease. one cup of hot riced potato. break the sausage into this in done. Skim frequently to remove the grease as it rises. Mold into cork-shaped croquettes. To one pound of sausage use five eggs.130 MEATS. Observe level measurements. Select a pig about six weeks old. Mrs. then laid upon the sausage. Let it simmer gently for three and one-half hours. over this turn the five beaten eggs. Slice the sausage very thin. salt and pepper to taste. water into the dripping pan. riARYLAND BAKED HAM. M. to which has been added two tablespoonfuls of cold water.

salt. E. HEAD CHEESE. Boil Take the head. three pounds of pig's shanks. J. and send to the table. I. place in the oven and bake slowly for forty-five minutes. Mrs. being careful that it does not adhere to the pan. then let the When it is tortilla set. Cut up six or seven onions in fine shavings. But fresh tripe. whole peppers. a little brown. W. When and season with pepper and sage.MEATS. stove in just enough hot water to cover them. one pound of veal from the See that the butcher has cleaned them nicely. Mrs. turn and brown the other side. now rub over PICKLED PIG'S FEET. Pour them into the ham and stir for a moment. Cut the tripe (the honeycomb is the most tender Place them on the part) into pieces about five inches long by four wide. outline the fat on top into diamonds and clove. Mrs. F. which cooks try to disguise by frying in batter. Howard. One-half of a pound of ham is to be cooked. then and put it back in the kettle with one-half of a cup of vinegar. when it can be poured into a dish to cool. B. ears and feet of a them till tender in water that is salt. Then put water over them. Beat three eggs well and season. pig after being cleaned thoroughly. Let the water simmer slowly . Ralston. bay-leaves and a little onion. salted. is quite another thing. Tibbits. adding them to the tripe. C. Slice in thin slices it. Put into TRIPE STEW. Take done remove the meat from the bones and cut into small pieces. T. Many people reject tripe. which has never seen vinegar. Boiled tongue can be used in the same way. Mrs. H. rind. Put the meat into this gravy and let it boil up. and we do not wonder when they can only obtain the leathery affair known as pickled tripe. then chopped and put with one tablespoonful of butter into a pan. strain the liquid and arrange upon a platter with a bed of letCut hard-boiled eggs and place on the ham. It is a safe precaution to scald the feet again and scrape them. done chop very fine molds until cold. COLD HAM OR TONGUE. When shoulder. ham tuce leaves under TORTILLA OF HAM. and cook. Have enough gravy to cover the meat. 131 in each diamond stick a the top of the ham one-half of a cupful of maple Garnish sirup.

many Now. one small onion. Have a brisk oven. Mix together with a little water or milk and roll out flat. leaving enough to keep the pudding one teaspoonful of salt. use less cups of flour. Take two cups of flour. and send to table. a generous piece of butter. a little pepper and salt. salt and pepper. Mix. add a little butter. Garnishings. Pour the cream gravy over as many slices of toast as there are veal birds. the fat from the gravy in the pan. Now make a dressing of cracker crumbs." VEAL Take as BIRDS. Then add a dip made of good milk thickened with flour. Annie R. pint of milk. four eggs (beating whites and yolks separate). Baste the meat with the gravy taken out to make room for the In serving cut the pudding into squares and lay about the meat in batter. Mary Allen. When done. moistened in water. SAUCE ACCOMPANIMENTS FOR MEATS.) tenderloins of veal as desired to make a given number of birds and pound them flat. Mrs. When the roast of beef is one-half done pour off flour. with toothpicks. and lay on top of pieces of veal. A good savory lunch. but I'll name something we all know an American — — lady. pin up the veal to look as near like birds as possible. Katie Stodden. salt. Pour the batter into the pan and roast the beef till done letting the drippings fall upon the pudding. now spread over one-half of it a layer of cold chopped meat. Let them all boil up two or three times and you will have a dish delicate and tender enough for I was going to say a queen. Vinegars and Brines. CORNISH PASTRY. See Chapter on "Meat Sauces. Catsups. etc. one sliced potato. Mrs. Lay the birds on top. fold the paste over and crimp around all sides. one-quarter of a pound of suet cut fine. Salt and pepper and fry brown in butter. If One from sticking to the bottom. Brewer. a speck of sage and one raw egg. Mix quickly. See Department "Pickles. away. take up and make a cream gravy. White. bake until done. (Very nice for luncheons. two the batter grows too stiff." FOR PRESERVING HAMS. . onequarter of a pound of lard and a pinch of salt. YORKSHIRE PUDDING SERVED WITH MEAT.132 MEATS. garnish with parsley. M. pepper and a speck of chopped onion. the dish. a little turnip or parsley (whichever you like best).

advises the leaving out of sugar and eggs when making the every-day bread and biscuits. Rorer. lukewarm water in mixing breads to the exclusion of potato water. milk alone. until the sticky stage has been passed. but insists on its being freshly made. The former procedure is gone through with. Mrs. This being the case. As soon as the dough does not stick to the clean board. A rocking motion adds to the efficacy of the ^^%> fl kneading. the kitchen is of a sunlight has a bread 133 . It should take not less than a quarter of an hour. or milk and HIGH authorities whey. when it is just as easy to make as bad bread? Some cooks advise pure. taking the dough farthest away and pressing it down into the center." Another suggestion she makes is that it is best to make The in the morning rather than to set it over night. (^ flour enough so the whole mass can be set on a well-floured board. "Salt-rising bread." She approves the compressed yeast made in the cities. The dough farthest from the operator is to be turned over into the middle of the mass a number of times. even when pressed down. The hands are to be covered with flour also. milk and water. and then moved half-way around. the process is finished. "is made with the wild yeast of the air and is never so wholesome. why then do we not compound good bread. at the least. good effect upon it. "At the outset flour is to be dusted on the board from time to time." she says. either with the fingers or the ball of the hand. the well-known Eastern instructor. as the odor it gives out in baking goes to show. how this dough Into the pan with the water is to be stirred is to be made.frequently make the statement that many of our physical ailments are due to poor bread. She says "it is not a matter of mere chance.

"when it has doubled its bulk and is very light. as the least dampness will affect it." A useful idea to be adopted in case it cannot be given attention on the minute is to stir in a handful of flour and beat it in thoroughly. as the leavening properties of the baking-powder supersede the necessity for such work. one tablespoonful of ginger. MUFFINS. The general rule of proportion is two heaping teaspoonfuls of the powder to each quart of flour. or with black specks flour is good. On the other hand. rolls. in it. add boiling water. temperature and better ventilated. D. then bottle for use. etc. letting the dough stand thirty or forty minutes The baking remains. stir the above smooth. If positive discomfort makes it necessary to withdraw the hand the oven is too hot. two tablespoonfuls of sugar.. the dough must never be kneaded. one tablespoonful of salt. WAFFLES. If the flour is white. ETC. larger loaves should be kept in an oven cool enough to keep them without browning at least ten minutes. Where milk is used the milk should be boiled. too high a temperature cooks the outside of the bread so quickly that the inside remains unpenetrated by the heat. in preference to wood or tin. griddle cakes. The oven should be above the boiling point of water. sifting the powder and flour well together in a dry state. otherwise the yeast plant will not be killed and the process of fermentation will be carried too far. Bread in shallow French pans must go into a quick oven and be browned at once. Mrs. add twenty tablespoonfuls of flour. at in them. and not allowed An earthen vessel should be used to be below a luke-warm temperature. then add yeast. BISCUIT. the flour is not good. rise least. with a slightly yellowish or straw-colored tint. it is a sign that the If it is very white. It is better to mold the dough into the pans at once and let it process. the same as you make flour starch. Six medium potatoes grated. where baking-powder is used. Flour should be kept dry.134 BREAD. One way of finding if the oven is sufficiently heated consists in holding the hand inside it while twenty is counted slowly. with a bluish cast. Parsons.. when little bubbles appear stir it well and stir well every one-half hour all day. gems. as it can be kept cleaner and will preserve the temperature of "the sponge" better than the latter. not simply heated. In the making of biscuit. only not quite as thin. if no discomfort is felt at all it is too cool. and it more equable is easier to take the bread at just the right moment. . and this is as important as any other more. BOTTLED YEAST TO KEEP THROUGH WARM WEATHER. R.

and about one quart of sifted flour. At noon take a dish (a two-quart lard pail is good for this purpose) and put into it one tablespoonful of salt. Should the preparation refuse to thicken put in a double boiler over the fire and stir it until it does thicken. Pour a pint of boiling water into the bowl. K. put over this one quart water. or leave in lumps. 2. Strain while hot over one pint of flour. To one large or two small potatoes one pint of hops. The jars should always be well shaken before the yeast is used. HOHE=MADE YEAST— No. soaked. 135 HOME-MADE HOP YEAST. stirring it into the mixture. stir in sugar. Dry in the wind or shade. Peel and wash three large potatoes throwing them into cold water. form in small cakes and dry in a cool. When dry cut in thin cakes. letting it remain for twelve hours. Hall. when cool enough. Harriet Malott. WAFFLES. Take a good pinch of hops and tie in a cloth. add three good-sized potatoes pared and put all in a kettle to of boil until potatoes are done. BISCUIT. mash the potatoes. One-half of a pint or so of the yeast should be put into a glass jar for making the succeeding lot of potato yeast. and covered with a white foam. add three quarts of water. to which add one-half of a cupful of Have some prepared yeast ready. Take out the hops. stir Set to rise and then stiffen with cornmeal. one leaf of tansy. then pour it through a fine sieve into a bowl and let it cool. Stir in flour to form rather a stiff batter. When lukewarm bowl and set in a warm. over these grate the potatoes quickly and stir the whole well with a wooden spoon. M. then cover the jars tightly and put in a cool place. place. it into the other ingredients. E. one tablespoonful of sugar and two tablespoonfuls of flour with enough cold or tepid water to mix to a yeast. and add enough more of the boiling water to make the mixture of the consistency of thin starch. one-half of a pint of catnip leaves. airy. Let rise from ten to fourteen hours. Mrs. Thicken with corn-meal. cover the until light a breakfast-cupful of but not hot. Put one-half of a teacupful of flour into a bowl with an equal amount of sugar and a tablespoonful of salt. YEAST BREAD (WITHOUT KNEADING). L. When it commences to rise beat well and when it has thoroughly risen pour it off into wide-mouthed earthen jars. A.BREAD. When cool add one pint of home-made yeast (previously soaked). and. ETC. place and let it stand stir in . MUFFINS. never in the sun. POTATO YEAST. Boil until potatoes are soft.

Take at night one cake of yeast foam and dissolve it in luke-warm water. M.136 BREAD. MUFFINS. mix with it one teaspoonful of salt. BREAD MADE FROM YEAST FOAM. A. then mix up hard and let it rise again. Turn in a bread-pan and mix into it one quart of warm water to which has been added one tablespoonful of sugar. into this the boiling water in which potatoes (I use Yeast Foam) in a cup of cold water. ETC. in water as warm as you can bear your finger in. in which it has stood. and make a batter. When ready put in loaves and let rise until ready to bake. using either more water or flour. into the pail of yeast and let it stand until night. McD. Set sponge into two quarts of sifted flour salt just stiff with one pint of warm water and one tablespoonful of salt. Tholoney. Do not mix down at all. one-half of a cake of dry hop or compressed yeast. rub in well one tablespoonful of either butter. When light make into four loaves and bake about Anna L. or its equivalent. Put the same time a yeast cake BREAD MADE FROM DRY YEAST. WAFFLES. as warm as you can bear your finger in. with one pint of luke-warm water. make it Next morning pour this and one tablespoonful of enough to beat briskly. (If this is not enough for one baking a little water may be added. Knead it over with a little flour. . Mrs. and pour it into the middle of the flour. Do not have the oven too hot at first. in at cream without lumps. as may be needed. mixing the whole with a large spoon until the proper consistency for the dough has been attained. This is for the rising. Ko-nut or lard. SALT RISING BREAD. to be used on the board when kneading. one hour in a moderately hot oven. Mix well into a smooth soft dough. in Put three teacupfuls of water. By morning it should have about doubled in bulk. When done take out of the pan and lean it against something until cool. Knead the mass for about one-half of an hour and set in a warm place to rise.) Let rise until morning. Pour have boiled for dinner. Excellent. Then put all into the bread-pan. Put into the baking-dish two quarts of sifted flour. Anderson. closely covered. Stir in flour to make stiff batter. When the yeast is cold pour the softened yeast cake and the water. add flour. shape into loaves. as some call it. Set the bowl. and after it has risen in the pans put into the oven and bake. less one teacupful. BISCUIT. in a kettle. or emptyings. a two-quart bowl with three-fourths of a teaspoonful of salt. add enough flour to to rise. Mix one-half of a teacupful of baker's yeast. T. and keep it as near this temperature as possible.

When thoroughly dissolved add about eight cups of entire or whole-wheat flour. cover over with a little dry flour and put it where it will keep very warm and not scald. fuls of flour. When risen to the top of pans. stir the rising into it. water and dissolve in it one cake of compressed yeast. light and tender. with a cloth and let stand till light about one and one-half hours. Let it rise once more. then work into four loaves and place Grease the top to prevent a crust forming.BREAD. Make a sponge in the center of your flour with one quart of water of the same temperature as the rising. Mary Cook. Knead once more. the hands. you will have bread as white as snow. If water is used. with a light brown crust deliciously sweet and Mrs. Stir in flour until and mash very you have a stiff fine. If these rules are followed. not as hot as for white bread. two teaspooftfuls of salt and two tablespoonfuls of butter. POTATO BREAD. enough and will make up eight quarts of flour. bake to a good brown. In three-fourths of an hour mix this into stiff dough. and put into pans. BISCUIT. Bake for thirty-five minutes in a moderately hot oven. Take a quart of quite hot. Jennie Mills. Take six good-sized potatoes. Add three it batter. making them one-half full. hotter oven than yeast bread. but not scalding. It needs a to bake. . When has become luke-warm add your yeast (about a penny's worth) and set the bread in a moderately warm place. enough to make a good stiff dough. It will then be ready While rising this last time. WAFFLES. Alvira Jones. tender. be sure it is very warm and do not work as much as yeast bread. cover in well-greased pans. flour till it is very stiff. three tablespoonfuls of New Orleans molasses. have your oven heating. ETC. adding very little flour. and let it — — The Grange Visitor. This recipe makes most delicious bread moist. Make the loaves a little larger and keep it warm for another three-quarters of an hour. Next morning add salt and knead in Set in a warm place to rise. ENTIRE WHEAT BREAD (FROM COMPRESSED YEAST). then work stand till light again. kneading it until it works clean from well Set in a warm place to rise for about three hours. In three hours stir in two tablespoonput it back and in five and one-half hours from the time of It is then light setting it will be within one inch of the top of your bowl. boil pints of boiling water. 137 Notice the time you set your rising. MUFFINS.

BISCUIT. else there will be a heavy streak through the loaf. Have a bowl of cold water at hand. reserving enough to wet the rice. The ingredients are: one coffee-cupful of graham flour. Allow one-half of a pint of ground rice to one quart of milk and water. It is necessary to make this kind of bread a little stiffer than that in which no rice is used. put the milk and water over the fire to boil. one cupful of molasses. add a gill of yeast. then pour it out into your bread-pan and immediately stir in as much flour as you can with a spoon. When meal is fresh do not scald it. or a little bitter. RICE BREAD. one coffee-cupful of white flour. When any squash is left over add a few spoonfuls to the meal. and one-half hours. WAFFLES. and let it stand until morning. full of great holes). It must boil steadily for two A. one cupful and enough sour milk to which has been added soda to mix the ingredients to a stiff batter. two cupfuls of sour milk. three-quarters of a cupful of Put all in a lard pail. stirring repeatedly. After it is cool (of this be very sure. graham flour. longer. ETC. Henry Cole. Boil it up two or three minutes. molasses (not syrup). one coffeecupful of yellow corn-meal. and smooth over the top of . but when it is old. Mix it with warm water as stiff as you can stir it. cover tight. 2. ORANDriOTHER'S BROWN BREAD. Take three pints of rye-meal and add to the same amount of cornmeal. well-beaten egg add two cupfuls of little To one of wheat. as scalding the yeast will make heavy. Butter two iron pans plentifully and put the bread in them. Sift them together. Marselus. The yellow meal is preferable to the white. Stir out the lumps. Use one-half of a teacupful of molasses. one teaspoonful of soda. This is elegant bread and keeps moist several days. STEAMED BROWN BREAD. MUFFINS. according to the size of the loaf. Pour into a medium-sized buttered pan and steam two and one-half hours or Mrs. sift into the flour one teaspoonful of salt. set in a kettle of boiling water. add a large teaspoonful of salt and when the milk and water boil stir in the rice. sour bread.138 BREAD. a salt STEAMED BROWN BREAD— No. and one teaspoonful of soda with one-half of a teacupful of yeast. PL Duffell. exactly as when you make gruel. do so. Then knead in more flour until the dough ceases to stick to the hands. two teaspoonfuls of salt. one-half of a teacupful of sugar. Mrs.

one heaping teaspoonful of salerafus. and should never be made over night in the summer. one teaspoonful of salt. Take three pints mix with this two tablespoonfuls of salt. In the winter it may stand in a cool place. one teaspoonful of baking-powder. Let it rise four hours. set in a warm place over night. WIDOW'S BREAD. T. One-half of a cupful of molasses. two eggs. BISCUIT. Mrs. one-half of a coffee-cupful of molasses. Take four heaping cupfuls of graham flour.BREAD. and then the loaves should remain in overnight. and salt. A brick oven is the best. one tablespoonful of soda. one cupful of meal. one cupful of molasses. Mrs. Agnes Kent. Pour it on the meal. two eggs. two or three eggs and some sour milk. Scald the meal. WAFFLES. This must steam two hours. then bake three or more. one rounding teaspoonful of soda. HEALTHFUL CORN BREAD. It rises very quickly. Annie L. Add to a quart of buttermilk one-half of a cup of yeast. put it into two pans and bake until done. till nearly ready to bake. Mix two cupfuls of flour. INDIAN BREAD. three of Indian-meal. 139 the loaves. quart of corn-meal add a pinch of salt. one-half of a cupful of sugar. STEAHED ENTIRE WHEAT BREAD. add enough milk to make the dough as stiff as cake mixture. Mix these ingredients together with warm milk and bake in a quick oven. This last must be dissolved in a little hot water and stirred into the molasses until it foams well. one-half of a teacupful of flour. Take sufficient flour to make a thick batter. dipping your hand in the water. Elsie Rich. C. Clarke. enough to make a batter. one teaspoonful of soda dissolved in the molasses one pint of sweet milk. MUFFINS. In the morning add one pint of dry breadcrumbs. one cupful of molasses and one-half of a cup of yeast. When that is cool add the rest. Lina Hunter. GRAHAM OR ENTIRE WHEAT BREAD. . no bread so healthy as good Indian bread. one teaspoonful of salt. and very long baking. Mrs. To one RAISED CORN BREAD. It wants a hot oven. There is of rye-meal. Ruthven. ETC. a teaspoonful of soda.

140
salt,

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
stir well.

and corn-meal enough to make a moderately stiff batter and Instead of baking steam this loaf, having for the purpose a tin form or bucket, with a close-fitting lid. Into this (well buttered) batter in the morning. After standing an hour or two, and when light, place the bucket in a pot of boiling water, and steam it one half or two hours. This will make a nice, light brown loaf.

puddingpour the
perfectly

and one-

M.

J.

Corliss.

STEAMED CORN BREAD.
one-half cupfuls of sour milk, two cupfuls of corn-meal, one cupful of flour, two tablespoonfuls of sugar, one tablespoonful of soda, one tablespoonful of salt, two eggs. Put in cake-pan with a tube in center; steam three hours, closely covered, then put in oven to brown a little. Set pan in cold water a few minutes and it will turn out nicely.

Two and

G. D.

BAKING POWDER BISCUITS.

One quart of flour, three tablespoonfuls of best baking-powder, a teaspoonful of salt, one tablespoonful of sugar, one large spoon of butter and one-half of a pint of sweet milk. Mrs. O. J. Asire.
OLD-FASHIONED JOHNNY CAKE.
cups of corn-meal, one cup of flour, a pint of buttermilk, one heaping tablespoonful of lard and one heaping teaspoonful of soda. Add Mrs. Mary Hilton. one-half of a cup of sugar and a little salt.

Two

CORN HUFFINS.
Sift together one and two-thirds cupfuls of flour, one cupful of corn-meal, either white or yellow, and three level teaspoonfuls of bakingpowder; beat to a cream two tablespoonfuls of butter with three tablespoonfuls of sugar and add to them three well-beaten eggs. Dilute this with a pint of milk, add a little salt, beat hard and put into two dozen small, well-buttered gem-pans. Serve hot. They bake in a few minutes. C. E. Silloway.

CORN MUFFINS— No.

2.

quart of nice fine corn-meal, one teaspoonful of soda and oneSift the meal, soda and salt twice; then add one egg with sour milk enough to make a batter; have some well-greased muffin-tins hot, drop in the corn-bread batter in spoonfuls and bake quick.
half of a teaspoonful of salt.
S. J.

One

Sawyer.

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
JOHNNY CAKE.

141

Take one cup of yellow corn-meal, one-half of a cupful of white flour add three tablespoonfuls of sugar, two tablespoonfuls of butter, one egg, salt, a cup of sour milk, and a teaspoonful of soda dissolved in the milk. Mrs. Kidder.

CREAH
One
pint of flour sifted with

riUFFINS.

one heaping teaspoonful of bakingpowder; beat together one pint of cream and one tablespoonful of butter; add two beaten eggs, mix in the flour, drop in buttered muffin-molds and bake quickly. G. A.

ENGLISH flUFFlNS.
together one quart of flour, two teaspoonfuls of baking-powder, one teaspoonful of salt and one-half of a teaspoonful of sugar; mix in gradually one and one-quarter pints of milk, and beat into a stiff griddlecake batter. Set the muffin-rings on a hot and well-greased griddle, and, when the muffins have been cooked on both sides to a delicate brown, pull them apart in the center and toast lightly. Butter well and serve
Sift

hot.

H. O. C.

SUPERIOR HUFFINS.

One quart of flour sifted with two heaping teaspoonfuls of bakingpowder; add three tablespoonfuls of sugar, a piece of butter one-half of the size of an egg, one beaten egg and one teacupful of sweet milk. Beat quickly to a batter and bake in a quick oven, having the tins warmed in
advance.
T

HONEY MUFFINS.

R

Sift together one and one-half pints of flour, two teaspoonfuls of baking-powder and one-half of a teaspoonful of salt. Work in two tablespoonfuls of butter; beat and add three eggs, one teacupful of honey and

one-half of a pint of milk.

Bake

in

a hot oven.

J. J.

M.

CHICAGO MUFFINS.
pints of flour, one-half of a pint of corn-meal, two teaspoonfuls of baking-powder, one tablespoonful of sugar and one teaspoonful of salt. Work in one tablespoonful of butter; beat and add three eggs and one pint of milk, and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffinrings and cook to a nice brown. Muffin-rings should not, as a rule, be filled to more than one-half of their capacity, and as soon as the batter rises to the top the muffin is generally ready to be turned. M. A. C.

Mix together one and one-half

)

142

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.

NEW YORK RYE
Sift

MUFFINS.

and mix one

pint of rye flour, one-half of a pint of corn-meal, one-

half of a pint of flour, three teaspoonfuls of baking-powder, one table-

spoonful of sugar and one teaspoonful of salt; work in one tablespoonful of lard and butter, and add two beaten eggs with one pint of milk; beat Grease muffin-pans well and fill to two-thirds of their into a firm batter. L. E. B. capacity. Bake in hot oven.

MOTHER'S TEA HUFFINS.
Sift two and one-half cups of flour with one teaspoonful of salt and two teaspoonfuls of baking-powder. Beat the yolk of one egg gradually, one-half of a cup of sugar and a cupful of milk, and add slowly to the Add a tablespoonful of melted butflour, making a smooth, soft dough. Fill the buttered muffin-pans half ter and the beaten white of the egg. full and bake thirty minutes in a moderately hot oven. Adine Maufitt. BERRY MUFFINS.
(Superfine.

two teaspoonfuls of baking-powder, a little salt. cream, one-fourth of a cupful of butter and two tablespoonfuls of sugar and add the beaten yolks of two eggs. Stir into the butter, sugar, and egg alternately, one cupful of sweet milk and the flour mixture. When smooth stir in the beaten whites of two eggs. Now have ready one cupful of fresh blackberries or blueberries thoroughly cleaned and sprinkled with sugar. Stir them in without breaking. Pour in buttered muffin-tins and bake about one-half hour. Serve warm. R. G. J.
pint of flour,
Sift altogether,

One

ENTIRE

WHEAT

MUFFINS.

Beat three eggs with a cup of milk; melt a tablespoonful of butter, add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of baking-powder. Mix in flour enough to make a batter. Bake in large round rings and when nearly done brush some sweet milk over the top of Mrs. C. Chafin. each. WHOLE WHEAT AND RYE HUFFINS.
together one cupful each of wheat and rye flour, one tablespoonful of sugar, a pinch of salt and two level teaspoonfuls of baking-powder. Beat one egg lightly, add a generous three-quarter cup of milk and stir into the dry ingredients; then add three tablespoonfuls of melted butter Mrs. Lizette Spiel. and bake in hot oven twenty-five minutes.
Sift

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
MILK
riUFFINS.

143

of milk, three eggs, beaten till light; one tablespoonful of one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes. Bake in a quick oven Mrs. T. J. Kelly. in rings. GRAHAM HUFFINS.
butter,

One cup

Two cupfuls of graham flour, one cupful of wheat flour, three tablespoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one egg beaten well, one cup of milk. Last add about one-half of a cup more
of milk.

Mrs. Ellen Gorham.

BREAKFAST MUFFINS.
pint of milk and two eggs. Beat yolks first then add milk. Add and a teaspoonful of sugar. Sift in flour till it is as stiff as it should be for cake, putting a dessert-spoonful of baking-powder on top of the Fill a ring or flour. Stir all together then add the whites well beaten. gem-pan full of butter, melt, and beat the entire mixture once more. Then pour into rings and bake ten minutes. Mrs. George W. Gregory.

One

salt

MUFFINS OF BUTTERMILK.
(Good.)

Use a pint of rich buttermilk and mix in sufficient flour to make the batter very stiff. Add an egg, beaten in, a little salt, and add last one-half Bake in of a teaspoonful of soda, dissolved in a very little hot water. patty-pans or rings. They require a quick oven. Mrs. Julia Robinson. GRAHArl GErlS.
little

Into two cupfuls of buttermilk beat one teaspoonful of soda and a Add two cupfuls graham flour, also one cup of wheat flour, salt. and one-half of a cupful of sugar. Bake in gem-pans. They are nice for

breakfast.

Mrs. Nellie Merritt.

GRAHAM GEMS—No.

2.

In a mixing bowl put two and one-half cupfuls of cold water. Sift in three cups of graham-meal, stirring briskly while you add the meal. Beat for five minutes, and drop them from the spoon into a hot pan and into a hot oven. This recipe I learned from a lady physician who has no faith in soda, yeast or molasses, as factors in producing good bread. Mrs. Carrie Otis.

144

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.

WHEAT

GENS.

Two and one-half cupfuls of sifted flour, one and one-fourth cupfuls of milk, three eggs, sugar to sweeten, one tablespoonful of melted butter and two teaspoonfuls of baking-powder. Bake in gem-pans.
Mrs. Alice Alexander.

ENTIRE

WHEAT GEMS.

size of

cups of whole wheat flour, a pinch of salt, a piece of butter the an egg, one cupful of milk and one teaspoonful of baking-powder. Beat for one minute and bake in gem-pans for one-half hour. Mother.

Two

SCOTCH SHORTBREAD.
stiff, short paste two pounds of flour, one pound ounces of loaf sugar; make it into square cakes, about one-half of an inch thick, pinch them all along the edge at the top; over the whole surface of the cakes sprinkle some white comfits; put the cakes on tins so as to touch each other on their edges, and bake in a slow oven. Maggie Bennett.

Rub

together into a

of butter

and

six

ILLINOIS POP-OVERS.

Beat two eggs together until thoroughly mixed; add one cupful of Put one cupful of flour, sifted twice, into another bowl; add to it gradually the eggs and milk and a little salt; beat until smooth. Put at once into greased hot gem-pans and bake in a moderately quick oven for forty-five minutes. If properly baked, they should swell six times their original bulk, and may be used for breakfast or luncheon, or served with a liquid pudding sauce as a dessert. Iron gem-pans insure better results than those made of lighter metals. Sabylla I. Martin, Pawnee City, Neb.
milk.

BUNS.
Nice buns are made as follows: Mix two cupfuls of white sugar, two cupfuls of milk, one cupful of yeast and flour enough to make a thin dough
let
it

add one cupful of lard or butter, one grated nutmeg, and more flour. Rise again. When ready for baking cut and shape it into buns. Beat up an egg and spread over the top; rise in the pans a short time before baking. Lucy Sillowa.
rise; after rising

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
ROLLS FOR TEA.

145

the rolls of bread dough. When they have risen enough, slit each lengthwise about an inch deep. When they are baked brush them with thin boiled corn-starch and water, and put back in the oven for a moment. The white of an egg will glaze them also.

Make
roll

Mrs. Hettie Stanwood.

SPICED ROLLS.
a piece of your bread dough or baking-powder biscuit dough and roll it one-half of an inch thick, brush the top with melted butter and cover thick with cinnamon and fine white sugar; begin at one side and

Take

an inch thick and lay in a pan as biscuits, close together, and let them rise. Bake twenty minutes. If bakingpowder dough is used bake immediately. Mrs. Walter Butler.
roll

as jelly cake, then cut

it

ENGLISH BREAKFAST ROLLS.
Roll one-quarter of a pound of butter into a pound of flour; then add a teaspoonful of good yeast, and break in one egg. Mix it with a little warm milk poured into the middle of the flour; stir all well together, and set it by the fire to rise; then make it into light dough and again set by the fire. Make up the rolls, lay them on a tin, and set them in front of the fire before you put them into the oven, and brush them over with egg. Mrs. Lily Farnswortii.

RAISED CINNAMON ROLLS.
ready to knead into loaves, take as much of the dough as is needed and roll out about two-thirds of an inch thick. Spread on top a thin layer of butter, then sugar, and upon this sprinkle cinnamon. Roll the dough as you would for a jelly-cake roll, and slice off as many rolls as you want. Put these in a pan to rise as you would light biscuits. When raised, bake a nice brown. Madge E. Miller.
yeast bread
is

When

SALLY LUNN (WITHOUT YEAST).
Three eggs well beaten, with one cupful of sugar, one teaspoonful of cream of tartar added to one cup of sweet milk; mix all together, then stir in enough flour to make a thin batter and add one-half of a teaspoonful of soda dissolved in a little hot water and also a pinch of salt. Stir briskly and put in a buttered pan and bake in a quick oven. Nice served
hot for supper,

Mrs.

S.

H. Leet.

Mr,

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
LOUISIANA RICE PONE.

pint of boiled rice stirred in one pint of milk with a small teacupcorn-meal (white corn-meal preferable), four well-beaten eggs, a large tablespoonful of butter and lard melted together, one small teaspoonful of salt, all well mixed; beat in three heaping teaspoonfuls of baking-powder; bake and serve in ordinary pans well greased. Millie Powers.
ful of

One

DELICIOUS HOT RUSK.
One-half of a cupful of butter, one cupful of milk, two eggs, two teaspoonfuls of baking-powder, one-half of a cup of sugar, a pinch of salt Mrs. Forest Webb. and three cupfuls of flour.

COFFEE CAKE.
Three-quarters of a sieve of flour, set with three cupfuls of luke-warm milk and compressed yeast dissolved in a little luke-warm water and one teaspoonful of sugar. When raised, put in three-quarters of a cupful of sugar, one-half of a cupful of lard and butter mixed, a small handful of Add flour enough to make salt, the rind of a lemon; or a little nutmeg. it stiff. Let rise again when roll out and put in pans. Put a little melted butter, sugar and cinnamon on top, then bake. Mrs. C. Chichester.

COFFEE CAKE— No.

2.

When I am making bread I'save a cupful of yeast, add two eggs well beaten, one cupful of sugar, one teaspoonful of salt, one-half of a cupful of butter. Take a pint of sweet milk, warm, and flour to insure a stiff batter. Set it away till it has risen light. Then beat well and put in
bread or cake-pans and let it rise once more. When light sprinkle sugar and cinnamon over the top of the cake and small pieces of butter. It usually takes one-half hour to bake this cake in a moderate oven. Mrs. Mary Casper.

ENTIRE
of sweet milk,

WHEAT DROP

BISCUITS.

One-fourth of a cup of butter, two tablespoonfuls of sugar, one cup two scant teaspoonfuls of baking-powder, a generous pinch of salt, enough whole-wheat flour to make a stiff batter. Drop by spoonfuls in heated pans and bake in quick oven twenty minutes. A Farmer's Wife. SODA BISCUITS.
always have success with soda biscuits and will tell you how I make them. One quart of flour, with one small teaspoonful of soda and a pinch of salt sifted with it, one generous tablespoonful of butter, or lard rubbed
I

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.

147

with the flour, and enough sour milk or buttermilk to make a soft dough. Roll out, cut into biscuits and bake in a hot oven. Putting the soda into the flour is much better than putting it into the milk.

PAN=AMERICAN RICE

Mrs. M.-J. Sharp.
BISCUITS.

add one-quarter of a pound of and two eggs. Beat the butter to a cream, stir in the rice flour and sugar, and moisten the whole with the eggs, which should be well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes and bake from twelve to eighteen
rice flour

To

every one-half pound of

sugar, one-quarter of a

pound

of butter

minutes

in

a very slow oven.

They

are delicious.

Maude

Cutting.

ABERNETHY

BISCUITS.

Rub an ounce of butter into one pound of flour, adding a dessertspoonful of sugar and one-half of an ounce of caraway seeds. Mix all together with two eggs, and, if necessary, a little milk. Roll the batter out, knead it into small round cakes, making holes with a fork to allow the steam to escape, and bake in a moderate oven.

ARROWROOT

Mrs. Jonathan Dixon.
BISCUITS.

Beat one-quarter of a pound of butter to a cream; add gradually three well-beaten eggs, one-quarter of a pound of flour, one-quarter of a pound of sifted sugar, and three ounces of arrow-root, pounded to crush the lumps. Mix all smoothly together. Have ready a well-oiled tin, and

drop the biscuits from a spoon

in pieces

Bake

in

a slow oven.

about the size of a silver dollar. Candace Phelps.
and afternoon
teas.)

CHOCOLATE

BISCUIT.

(Especially appropriate for chocolataires

Cover three large baking-pans with paper that has been well-oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous one-half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred. Miss Parloa.

)

148

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
CHOCOLATE WAFERS.
(For receptions and chocolataires.

Grate four ounces of chocolate and mix with it two tablespoonfuls of and one-fourth of a teaspoonful each of cinnamon, cloves and baking-powder. Separate six eggs. Add one cupful of powdered sugar to the yolks, and beat until very light; then add the grated yellow rind and the juice of one-half of a lemon, and beat five minutes longer. Now add the dry mixture, and with a spoon lightly cut in the whites, which are first Pour the mixture into buttered shallow pans, to be beaten to a stiff froth. having it about one-half of an inch thick. Bake in a moderate oven for one-half of an hour. When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this. Ice with
flour

vanilla icing,

and when

this hardens, cut in squares.

It

is

particularly

nice to serve with ice-cream.

Maria Parloa.

ENTIRE

WHEAT CRACKERS.
soft

Mix fresh-ground wheat-meal with pure

water into a

stiff

dough.

Roll out and cut the mass into thin crackers, not quite as thick as the Boston cracker of the shops, but larger in circumference, and bake in a brick

oven.

Be very cautious and not over-cook or burn them.
Mrs. Jane Pape.

SWEET CRACKERS.
One cup of lard, one and one-half cups of sugar, two eggs well beaten, one pint of sweet milk, five cents' worth of the oil of lemon and three tablespoonfuls of baking ammonia. Mix lard and sugar together, put in the eggs and milk, ammonia and lemon, and make a stiff dough. Roll Better after thin as pie-crust, cut in squares and stick with a stiff dough. ammonia evaporates a few hours. These crackers keep for months if desired. Have the druggist pulverize the ammonia. Miss Estella Lane.

OATMEAL CAKE.
Mix fine oatmeal into a stiff dough with milk-warm water; roll it to the thinness almost of a wafer; bake on a griddle or iron plate placed over a slow fire for three or four minutes; then place it on edge before the fire to harden. This will be good for months if kept in a dry place. Like hard crackers, it is an excellent article to exercise sedentary teeth Mrs. H. Hines. upon.

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
HASTY TEA CAKE.

149

a pint of flour a piece of butter the size of an egg. Rub two teaspoonfuls of cream of tartar in flour. Powder fine one teaspoonful of soda. Add one cupful of cold water, making a stiff batter. Bake on tin for tea. If you prefer baking-powder use two teaspoonfuls of same in place of cream of tartar and soda. You can substitute sour milk or buttermilk for either and it makes the cake (or bread) much nicer. Bake quickly. Mrs. Lissie Ford.
well with

Mix with

PRETZELS.
Into two cupfuls of flour put one-third of a cup of butter, the yolks of two eggs and one whole egg, a pinch of ginger, one teaspoonful of salt,

one-half of a yeast cake; then stir in enough milk to form a very stiff dough; turn the dough on a board and pound with the rolling-pin; let rise. Cut off small pieces, roll between the hands into strips, pinch the ends together to form small rings and let rise. Put them, a few at a time, into boiling water previously salted. Let cook until they begin to come to
the surface.

Take

out quickly, sprinkle with

salt,

baking-pan and bake a light brown.

arrange in a greased Mrs. Spiel.

FEATHERY FLAPJACKS.
One quart of yellow corn-meal, one handful of wheat flour, three teaspoonfuls of baking-powder, one and one-half teaspoonfuls of salt, one pint of sour cream, one teaspoonful of soda and two eggs; add cold water enough to make a thin batter and fry on very hot pancake griddle with plenty of fat. Mrs. Lester.

BUCKWHEAT CAKES.
dry one pint of buckwheat flour and two teaspoonfuls of bakingpowder, and add a tablespoonful of brown sugar with water sufficient to make a batter. Beat but lightly and bake at once on a hot griddle.
Sift
J.

S. C.

RICE GRIDDLE=CAKES.
of a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted

Take one-half

with two teaspoonfuls of baking-powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a griddle. E. F. A.

150

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
INDIAN GRIDDLE-CAKES.

Sift and mix together two-thirds of a quart of corn-meal, one-third of a quart of flour, one teaspoonful of brown sugar, two heaping teaspoonfuls of baking-powder and a one-half of a teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup. W. D.
J.

FLANNEL CAKES.
together one and one-half pints of flour, one tablespoonful o! sugar, two teaspoonfuls of baking-powder and one teaspoonful of salt. Add two beaten eggs and one and one-half pints of milk and beat into a smooth thin batter. Bake on hot griddle to a rich brown color and. serve with maple syrup. V. C. E.
Sift

brown

ENGLISH PANCAKES.
together one teacupful of flour, one teaspoonful of baking-powder salt; beat two eggs with one tablespoonful of sugar and pint of milk and one teacupful of cream; make thin batter with flour. Cook in hot frying-pan with melted butter, using sufficient batter to cover the pan. L. R. G.
Sift

and a pinch of dilute with one

RICE*PANCAKES.
Set a pint of new milk over the fire and when scalding hot stir in two spoonfuls of ground rice which has been mixed smooth in one-quarter of a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently one-quarter of a pound of butter. When cold add white sugar, a little nutmeg, four eggs well beaten, and a little salt. Use as little lard as possible in frying these pancakes and make them light brown. Sift sugar over them, roll them to a round shape and cut slices of lemon to serve with them. Mrs. E. Waxel.

PANCAKES AU NATUREL.
Use two eggs, one-quarter of a pint of flour, butter, one-half of a of milk, one tablespoonful of sugar. Rub a little salt into the flour
basin,

pint
in a

the center, stir in part of the milk until the flour is well mixed; break in one egg and beat with the flat side of a spoon for five minutes, add the other and beat until the surface is covered with air bubbles, then mix in the remainder of the milk; melt a piece of butter as large as a walnut in a small saute-pan and pour in sufficient batter to
in

make

a hole

BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.

151

make a thin pancake; shake the pan gently for two or three minutes, then turn the pancake with a plate, or toss it, and brown the other side; when done serve on a napkin on a plate, to absorb the grease, sprinkle with
sugar and lemon juice and eat immediately.

Mrs. L.

J.

Mann.

FRENCH PANCAKES.

Two
and

cupfuls of flour, one heaping teaspoonful of baking-powder, three

eggs, a pinch of salt and one cupful of milk.

a hot griddle.

Roll up and

fill

Beat thoroughly and fry on with any kind of cold meat, chopped fine

fried in butter.

Mrs. John Spiel.

ADAM'S ALE (WATER) PANCAKES.
two teaspoonfuls of baking-powder into two and one-half cups of one heaping tablespoonful of corn-meal, one heaping tablespoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix flour, corn-meal, sugar and salt, and into this mixture beat enough cold water to make a thin smooth batter, then add beaten eggs, and beat well; if the batter is not quite thin add a little more water until it is. Bake on Mary Kelley. a hot griddle.
Sift

sifted flour,

CORN-HEAL GRIDDLE-CAKES.

Take two
salt in

cupfuls of yellow corn-meal,

sift,

meal, pour on boiling water until it is tablespoonful of butter, one cupful of flour, stiff; bake on hot griddle.

and put one teaspoonful of a stiff mass, let cool, add one enough water to mix rather Jennie M.

VELVET BREAKFAST CAKES.
Put a pint of
into
it

new milk on

the

fire;

a piece of butter the size of

simmer a*few minutes. Stir a walnut. Add salt, and three spoonlet
it

fuls of

flour to
in a
it

yeast, with three well-beaten eggs. Mix with these sufficient make a soft dough. Knead all well together and put the mixture warm place in a basin with a cloth over it for two hours. Then make

good

up into small cakes, lay them on a well-oiled

tin,

and bake

in a

quick

oven.

Mamie Peck.

BREAKFAST GRIDDLE-CAKES.
Take one
soda, two eggs.
pint buttermilk or sour milk,

Then

one teaspoonful of salt and thicken with flour and cook on a hot griddle just
Mrs. M. E. H.

before eating.

a To After a few minutes turn it upon the other side. The batter should be made rather thick. a little salt and two teaspoonfuls of baking-powder. a pint of milk put two eggs. One ter. but putting three parts of snow to two of graham. of yeast. Two tablespoonfuls of snow will Graham gems can also be made by substituting be equal to one egg. Fry in hot lard a heaping tablespoonful at a time and cook until well browned. stiff batter and bake in hot. just before it is put into the pan. WILHELM WAFFLES. one-half of a pint of flour. beat all together and bake in a waffle-iron. WAFFLES. add butter. Anna Bigsby. well-greased waffle-iron. and the snow mixed with each pancake. Put into a hot oven and bake quickly. Add the salt and yeast. snow for eggs. well beaten. work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk and the grated rind of a lemon. Mix together thoroughly while dry one and one-half pints of ryemeal. Sprinkle with sugar Hilda. Mix one quart of flour with three tablespoonfuls of sugar. The iron must be heated on hot coals and buttered and one side filled with batter. ETC. BISCUIT. The milk and butter are to be warmed together. one heaping teaspoon- baking-powder. salt and hominy then add the egg. and cold water enough to make a thick batter. A. before serving". one-half of a gill little salt. beat the egg light. then shut up and laid in the fire. MUFFINS. ful of JOLLY BOYS. two ounces of butter. Care must be had that the snow is as pure as possible. two tablespoonfuls each of molasses and sugar. W. Beat the eggs and mix with the flour. beat in the milk and sift in slowly the baking-powder and flour. . Beat into a smooth. HOMINY WAFFLES. Freshly fallen snow can be used instead of eggs in making batter for pancakes.152 BREAD. two large teaspoonfuls of baking-powder and one-half of a teaspoonful of salt. Sophia Montrose. one-half of a teacupful of corn-meal. a little salt. WAFFLES. one pint of flour. one egg. one tablespoonful of butone pint of milk. SNOW PANCAKES. V. teacupful of cooked hominy. two pinches of cinnamon. Minnie North. and flour enough to make a batter. Add one egg.

(It is better to have the strawberries sprinkled with sugar a few hours before dough and eter. RICE WAFFLES. One teacupful of flour sifted with a teaspoonful of baking-powder. White. BISCUIT.BREAD. flatten with the hand into a round cake the thicka teaspoonful of ness of a biscuit. three tablespoonfuls of butter. See Part II. one egg and a little salt. Rub a piece of butter the size of an egg into a little flour. Mrs. Pour this into the baking-pan and smooth a little with the spoon. milk. SCONES. pour in two cupfuls of sour cream. currants if desired. MUFFINS. Mix into roll into cakes one-half of an inch thick and ten inches in diamPrick with a fork and bake in a quick oven. one-third of a cup of sugar. under head of "Cereals and Farinaceous Dishes. Add enough milk to make a soft dough. ETC. ETC. T. one teaspoonful of soda and a little salt. Mollie." PLAIN SHORTCAKE. one-half of salt. pour into hot and well-greased wafflethe whole into a smooth batter and Mrs. Sprinkle with sifted sugar and serve hot. cupfuls of flour. one cupful of one teaspoonful of baking-powder. one coffee-cupful of cold boiled rice. then two teacupfuls of milk with the Two cupfuls of flour. one egg. rlUSHES. WAFFLES. Fill three-quarters full and let the first side be well browned Minevra Rorer. Morden. Beat well with a spoon.. rub in butMix ter and add two beaten eggs with one and one-half pints of milk. GEMS. two teaspoonfuls of baking-powder. lay the bottom piece on a plate and cover it with strawberries nearly an inch deep. before turning. mark with a knife into four scones and bake quickly. Mash flour the rice fine. ' HEALTH MUFFINS. irons. N. add the butter. Take two STRAWBERRY OR PEACH SHORTCAKE. and finish with the eggs. When done split them open with a knife and spread with nice butter. Beat all together. M. A. . 153 Sift together one quart of flour. one teaspoonful of sugar and one-half of a teaspoonful of salt. divide in half. SOFT WAFFLES. one tablespoonful of melted butter. Have the waffle-irons hot and well greased with butter. two tablespoonfuls of butter. two teaspoonfuls of baking-powder. onehalf of a teaspoonful of salt and three beaten eggs.

add onefourth of a teaspoonful of baking-powder. 2. a little sugar. to the sugar is an Mary Reuns. Then add the water. a pinch of salt. Bake in one layer for shortcake. ETC. a batter of a cup and one-half of flour. Price. Mrs. Place three heaping tablespoonfuls of sifted flour in a bowl. Take out with a skimmer and sprinkle spoon into plenty of boiling lard. add the whites two eggs whisked to a firm froth and a teaspoonful of vanilla. MUFFINS. beat to a smooth cream. mix thoroughly and add by degrees three-quarters of a teacupful of luke-warm water.154 BREAD. BISCUIT. Short cakes are sometimes made in this way by substituting raspberries or other fruit for strawberries. Dust with fully on clean kitchen paper and serve piled high on a doily. one egg. two-thirds of a cup of milk. two tablespoonfuls of water. core and cut into salt. VANILLA FRITTERS. B. Stir them into the batter. A little cinnamon added improvement. one tablespoonful of stale macaroon crumbs. drop the batter by spoonfuls into Take out quickly. one-quarter of a teaspoonful of Pare. WAFFLES.) Put over this the top of the cake with the crust side down and a layer of strawberries again. Stir the flour and baking-powder in well. they are put into the cake. Add one cup of one and one-half teaspoonfuls of baking-powder. Have ready a saucepan half full of boiling fat. Serve with sweet cream. of APPLE OR BANANA FRITTERS. O. ain carethis and fry till of a light golden brown. Beat four eggs and one cup of powdered sugar well. STRAWBERRY SHORTCAKE— No. Send them to the table hot. Drop from the slices three small sour apples. Make powdered sugar over them. . A. with two teaspoons of baking-powder sifted through it. the yolk of an egg and a dessert-spoonful of melted butter. sifted sugar before serving. over this lay the bottom piece of another cake and more berries and put on the top piece right side up. Mrs. flour. Minnie Smith. MacDonald.

put in a pan with just sufficient butter to fry brown as an omelet. then dip beaten egg. The bread should be cut onequarter of an inch thick. Toast slices of bread one-third of an inch thick till brightly browned on both sides. TOAST FOR GAME. Like pancakes. Mrs. for the purpose of drying. first Bread should be warmed carefully a pale gold color. Cut off the crust. Mrs. Pour the eggs into a saucepan with a lump of butter and stir till thick. 155 . Put the ham and toast on a platter. pour a very little water from the tea-kettle upon it. dip them in enough milk to soften. after buttering. Roth. and serve. The fire should be clear and hot. H. Mrs. Beat up six eggs with milk and salt and pepper. Tillie Monreal. hold the bread over a bowl of boiling water for a minute to imbibe the steam. the hotter the toast the better. letting it as done. serve them upon it. and thus becomes the pure farina of wheat which is easy to digest. in that case. After laying the ham on the toast place in the oven for a few minutes. in HAil TOAST. and when these are ready. then toasted is drawn out. pour the eggs over. the crusts trimmed and sent to the table as soon By this method the moisture prefer the moist toast instead of dry. Cut slices of stale bread. toast slices of bread and butter them. Some penetrate the slices GERHAN TOAST. enabling it to digest more freely. Collier. Soak them in the dripping in the pan under the birds. then serve. and butter well. but do not boil. the bars clean. Chop cold boiled ham very fine.H? TOAST object of toasting bread is H* THE to extract the water.

Excellent for luncheon. Serve Mrs. T. and bake in a hot oven twenty minutes. over the whole sprinkle the yolks of two Throw hard-boiled eggs crumble hot. O. minced fine. C. Pour the tomatoes and cream a cup of cream. over all. Mrs. spread the mixture on hot buttered toast. squeeze a little lemon juice over the Mrs. it TOriATO TOAST. toast. Just before serving. add a slice of onion and one teaspoonful of salt. and one onion. A. R. and mix with a pint of it. season with Add one-half of salt. pouring a little hot water over to keep Butter and grate over them some English dairy cheese. and a tablespoonful of mixed mustard. the oven to brown and serve very hot. Mrs. and arrange in a layer on a buttered pan. Peters. B. one tablespoonful of butter dotted on top. Cribben. Stir the mixture over a slow fire until it is thick. a little butter and a teaspoonful of sugar. Toast bread quite brown. brush over with beaten egg. cut off the crust and spread with the roe. pepper. remove the skins and mix with a grating of good cheese. Lida. such as Parmesan. Put soft. MEAT Take TOAST. Pond. and bake in a moderate oven. Serve on hot buttered toast. including the gravy. simmer gently for twenty minutes and drain. In the meantime toast a few. them in Toast circular pieces of bread. Fry six link sausages. two well-beaten eggs. pepper.156 TOAST. Freeman. SAUSAGE TOAST. the roe into boiling water. Lay over the whites cut in rings. . the remains of a cold roast. Pour the gravy in the dish Mrs. one tablespoonful of chopped parsley. strew bread-crumbs on the top. fine. SHAD-ROE TOAST. mince finely. TOAST— AU GRATIN. over the toast. TOMATO TOAST— No. When cold spread it on pieces of toast. one-half of a teaspoonful of salt. Stew a pint of ripe tomatoes. Take six tomatoes. sprinkle over some fine bread-crumbs. With a fork remove the membrane. pare 2. Scald the cream only. L.

hot. lay Loraine M. They make good cream toast. and set away on ice till cold. This is a German name . Stand them in the oven until thoroughly hot: have ready some neat slices of hot-buttered toast. lifting it to the back of the stove. 157 ARHE RITTER. Toast six or eight slices of bread a nice brown. and mix a tablespoonful of flour with a little salt. in the boiling milk after it scorch. Mattie Hinton. ZWIEBACH. Cut one-half of a loaf of bread two days old into slices one-quarter of an inch thick. the sardines on these and serve at once. not let Then dip the toast. lay them on top of one another. dusted thickly with white sugar. pour a little milk over the whole and let them lie ten minutes. Do Mrs. flour. TOAST WITH SARDINES. Lay the toast after dipping in a deep dish and then pour the contents of the saucepan over it. and stir constantly until boils. Hoover. Stew the fruit tender and cover the toast with the fruit and syrup. a pint of cherries that are stemmed and put into a kettle with onehalf of a pound of sugar and a very little water. FRUIT TOAST— AS A DESSERT. Vienna bread M. cover it to keep Some prefer not to thicken the milk. dip each slice into the beaten egg and fry in half lard and half butter to a light brown on both Serve. may be dried in the same way.TOAST. Slice the fruit Other may be used in the same way. and serve. Lucy Caldwell. Beat up two eggs with two tablespoonfuls of milk. in a cupWhen the milk commences to get pretty hot add the ful of cold milk. MILK TOAST. Scrape and bone sardines. sides. slices one-half of for a toast made from rusks which are split in an inch thick and dried in a very slow oven until dried through and turned yellow. sprinkle them with lemon juice and a little cayenne pepper. dip each slice into cold milk. Take bread for toast exceedingly thin but use plenty of butter. lay them on a plate. Put a quart of milk over the fire. Nellie B. a slice at a time. it a large piece of butter.

salt and pepper with it and make a paste of it by adding the yolks of eggs. BEEF TONGUE TOAST. a lump of butter and a pinch of salt. Chop parsley and a little shallot and place them CREAM TOAST MADE OF BROWN BREAD. one piece at a time. it is ready to serve. Now stir in a little a granite pan and let come to a boil but not boil. Keep it hot but not boiling. salt and pepper to taste. M. Take the whites of two eggs. sprinkle cracker crumbs over and set it in the oven till ready. add one-quarter of a cup of sugar. Toast to a golden brown one-half of a dozen or more slices of entire wheat or graham bread and dip into a sauce made as follows: One pint Put into of cream and milk mixed. makes a fine toast. Pamelia Montfort. A. Slice CODFISH TOAST. and over that lay a thick covering of bread-crumbs mixed with a little grated Parmesan cheese. sprinkle in a teaspoonful of flour and boil for three minutes. Fry the bread a light brown. Mrs. LEMON TOAST. D. Pour it over buttered toast. Pick up a small quantity of freshened codfish. Slice an onion and fry Then add the fish with water to cover. The tongue of beef KIDNEY TOAST. Then add a tablespoonful of Worcestershire sauce. Mrs. place it on toast as thin as can be made. C. Mary Goodrich. Butter thin slices of toast. Let them stand in a quick oven for ten minutes and Mrs. then they are done.158 TOAST. Slice three in an ounce of butter. fresh tomatoes and add to the mixture cooking the whole one-half to three-quarters of an hour. Grate a boiled tongue. in a pan with two kidneys very fine. mix parsley. the Pour juice of one-half of a large lemon and a cupful of boiling water. Kate Wren. Fry the whole in butter. beat to a froth. Mrs. over the toast and serve. Chandler. cover them with this mince. bread and dip it into milk a cupful of which has been beaten up with the yolks of two eggs. adding a very little cayenne. flour first stirred to a cream with a little cold milk and when it boils drop Let it simmer a couple of moments and in the toast. . Take off the small kidneys after first chopping the outer skin and the sinews of the kidneys before mincing them.

TOAST. Stew quickly. fry to a golden brown and Mrs. TOAST— A LA DUCHESSE. These are fine served with maple syrup. cover with a bread a nice yellow color in a little little sugar and the apples. F. Peel. Beat one egg. Spread with butter to each tablespoonful of which has been added one-quarter of a teaspoonful of dry mustard. lay the rest on top. one-quarter of a teaspoonful of paprika and eight drops of onion juice. Open inch. If more than one is needed. salt and a cupful of milk and dip thin slices of bread into this. slices APPLE TOAST. for one-half of an and toast it lightly. a coffee-cupful of milk and a little salt and sugar Soak stale bread in this. Spread with anchovy butter while hot. Use whole wheat or brown bread one day old or over. Mrs. Serve L. serve hot. • D. put a piece of butter the size of an egg in a saucepan. add the apples and throw over them five small tablespoonfuls of powdered sugar and two of water. V. exactly in the middle. and then plunge into hot butter. two inches wide and four inches long. Then pull it apart. P. Set a moment in the oven and serve at once. and brown both sides. Edmonds. the sides of the muffin. Insert the toasting-fork lay butter DEVILED TOAST. Hot. but it is better not to toast more than two at a time as they are nicer hot. Make nicely browned toast. Fry slices of butter. A. J. Catherine Kenney. and cut them in slices. Mrs. place on a dish. E. . Mrs. 159 FRENCH TOAST. and put on a gridiron or toaster. Beat two eggs. Sprinkle with a little grated cheese and set in a hot oven for three minutes. ANCHOVY TOAST. Butter the slices and serve with jelly. core and quarter one-half dozen apples. LaPointe. Put it on a hot plate. on each one-half and close the muffin. Evans. together. cut in thin and toast slowly until a golden brown. TOASTED ENGLISH MUFFINS.

lay over a sheet of buttered paper. Serve hot for breakfast or luncheon. for five minutes. Cut in two lengthwise. CAVIAR ON TOAST. not liked by everyone but is becoming quite a fashionable cans of the grocer. Serve on a napkin. trim off the crusts. Put some pieces of marrow in a saucea strengthening dish. Procure some small fresh rolls. STUFFED ROLLS. SALflON TOAST. rolls and close them. Sprinkle This is over salt and pepper and serve hot. pan of well-salted boiling water and let them remain for one minute. and place in a hot oven H. long in shape. and toast to a golden brown. and cook for six minutes. place in the oven. Mix well one teaspoonful butter. dish. George Campbell. butter and lay on each slice a very thin slice of smoked salmon. stirring carefully. J. two leaves lettuce cut up small. Pour this mixture over the toast and serve hot. scoop out most of the soft part. take out the marrow. . Cut slices of bread. one radish Spread this on both sides of sliced thin. half a hard-boiled egg chopped fine. Mrs. sprinkle with pepper. place in a saucepan two tablespoonfuls of caviar and one tablespoonful of cream. Caviar is Buy it in BEEF MARROW ON TOAST. heat for two minutes. L. one dessertspoon potted ham.1U0 TOAST. Prepare as many slices of toast of white bread as desired. spread it on some pieces of toasted bread. Drain off the water.

) . (See index for simple and up-to-date recipes.THE DELIGHTS OF CHRISTMAS TIME.

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Mrs. Kay. rye. and butter. Add onehalf of a teaspoonful of chopped parsley and celery. Graham. Mrs. as moments preferred. Their shape can be varied. A square loaf cuts up nicely. Beat one-half of a cup of baked beans to a smooth paste. and each according to the individual taste. salads. Butter the bread. 161 . which must be cut very thin. When fish is used it should be pounded to a paste and mixed with another paste made of hard-boiled eggs. cream. Butter should be of the finest quality. and spread so smoothly that it will not flake off when the sandwich is handled. and the seasoning should be added to the filling. fruit. fowl. etc. they may be cut in circles. brown bread. Spread over a dressing of Mayonnaise or not. Sprinkle fresh crisp lettuce leaves with a little salt and lay them a few in a folded napkin. Spread between slices of graham or rye bread. made they are very appetizing. also SANDWICHES much used There is no limit to their filling. may be converted into sandwiches. Either white or brown bread may be used. But no sandwich should have the crust left on. When nicely at luncheons. OLIVE SANDWICHES. A Western Girl. one-quarter of a teaspoonful of onion juice and made mustard enough to just cover the end of a teaspoon. L. seasoned. jams and chopped nuts are all pressed into service. meat. or brown bread is very tender and nutritious. or rolls. fish. BAKED BEAN SANDWICHES. but the most common form is the square or triangular. or rolled like omelets. and many prefer them to the white. LETTUCE SANDWICHES.XTXXXXxXxxxTXTXXXXxTXT Sf^^SJ^f^ tttttttttttttttttt They are are the sole dependence of the picnicker. graham. then lay them between slices of bread that have been buttered. The materials used in a sandwich should be minced or sliced as fine as possible so that they may be eaten with little trouble. for eggs. afternoon teas. Stone and chop olives and mix with Mayonnaise. White. Cornie Lawson. and the slices composing it should be thin and of equal size.

Behold! you have the turtle. Chop about equal quantities of figs. Place lightly in a square or round mold the shape of the sandwiches and pour over it crab-apple jelly. very lightly buttered. Fowler. throw them into cold water. . raisins. trim and cut the sandwiches. One slice each of white and brown bread. cut thin and buttered. season with salt. Mrs. flowers. shells and cut place the eggs between. nut or. or salted water cress or the petals of nasturtium A. TURTLE SANDWICHES (FOR HALLOWEEN AND CHILDREN'S PARTIES). fruit. also well pounded. and stick one of these in each corner of the sandwich for the feet of the turtle. them into slices. then turn out and cut off in thin slices. P. A. These are fancy bits used at a company luncheon in honor of Helen Hunt Jackson's pretty Indian story and are well worth the trouble of making. Boil six eggs ten minutes. Set the mold in a cold place until firm. EGO SANDWICHES— No. Now slice lengthwise into halves some small cucumber pickles (sweet or sour). ing desired meat. spread well with mashed Boston-baked beans. dates. Run a toothpick through a narrow and short piece of bread and On the end of stick it in the opposite end of the sandwich from the tail. pepper. F.162 SANDWICHES AND CANAPES. Pound the yolks of eggs with a small quantity of butter in a mortar and add cheese. trim off the crust and shape into three and one-half inch Butter lightly and spread carefully between two slices any fillsquares. Make into sandwiches. BOSTON GIRL'S SANDWICH. Move a fork gently through the mass to be sure the jelly settles all around the fruit. Cut as many thin slices of brown and white bread as are desired for sandwiches. E. thinly strewn with finelychopped mustard pickles. 2. and a tiny one for the tail. the toothpick put a thin piece of a small carrot cut crosswise. and a little dry mustard. cheese. "RAnONA" SANDWICHES. Jane Hall. citron or any candied fruits and a tiny bit of candied peel. — EGO SANDWICHES. after the fashion of Natural History Objects. Serve on thin bits of New England brown bread California Girl's Favorite. Serve singly on individual plates with olives made Mrs. Fuller. take off the prepare thin slices of bread and butter.

SANDWICHES AND CANAPES. Use graham or rye bread. the browned part uppermost. Spread it between two slices of bread. Mrs. Lay the meat on delicately strew celery over and thin fresh toast— it should be crisp. Mix Jam sandwiches are eaten either hot or cold. Frances Leeds. Caroline Dill. lay over the duck. Spread jam over one of the cakes and lay the other upon it. or take slices of hot roast beef and lay between slices of bread and dip over a spoonful of gravy. fry them in drippings a very light brown and serve hot. slices. add a small pinch of salt. GAME SANDWICHES. Sift sugar over it before serving. Dip the whole in egg and bread-crumbs. . very thin slices from partridges. put in the mixture. Choate. Cut the meat in that has been roasted — GERMAN SANDWICHES. add them last of new milk. one-half of a pint of thick cream. squeeze a little lemon juice over them. grouse or any game and shred some celery. in a quick oven until it is set and plates. HOT BEEF SANDWICHES. BEEF AND POTATO SANDWICHES. Mrs. a sprinkle of salt and pepper. James Graham. and one-quarter of a pint Beat the whites of the eggs to a firm froth. with salt and pepper. and bake lightly browned. C. May Nelson. Bruise and scrape raw beef. heat thoroughly over live coals. Tessie Dunn. These must be made of the smoked breasts of ducks cut in very thin Cut hard-boiled eggs into thin rings. Place the whole on a griddle. a tablespoonful of sugar. Butter two large of all. and not tough Mrs. and cover them with well-buttered slices of bread and butter. Mrs. press it down on the meat with a knife. Butter plentifully and put mustard on it. DUCK SANDWICHES. . JAM SANDWICHES. Fry slices of cold corned-beef very lightly and spread on each side a heavy layer of mashed potatoes. and beat the mixture for four or five minutes. Then add a layer of chopped olives over and one of cottage cheese last. Mrs. Mrs. 163 the yolks of two eggs very smoothly with a tablespoonful of flour and a tablespoonful of ground rice. season well with tartar sauce.

Take some fine -Turkish dates. Mary Lennan. cover with buttered bread.cut from each slice of brown bread. Sprinkle with finely chopped hickory nuts. Add Cool the dates and spread little lemon juice. Have ready some pounded nuts and any two kinds of filling that you prefer. and mince them fine. Add a little water. which should be pretty hot. Connie Larkin. To ANNIVERSARY OR VALENTINE SANDWICHES. between thin slices of brown bread. and on thinly cut bread. a HICKORY NUT AND BANANA SANDWICHES. Prepare by spreading white and brown bread one day old. two of them. cover with a slice of the brown bread. with a heart-shaped cooky-cutter. Cut Spread a layer slices of old bread with a round tin cutter and fry them. Serve them hot on a folded napkin Mrs. Stir in a cup of boiling gravy. a generous heart and from each white slice a diamond-shaped piece. then reverse the order. between thinly cut slices of buttered brown bread. Mince cold chicken and add a little minced cold ham. Prepare a number in this way. A. . Delicious. DATE SANDWICHES. Brown. Run the sandwiches in the oven. Spread Mrs. The banana must be firm and not over ripe. add a small piece of cheese of the fowl and ham between and butter made into a paste. at tea-time. tart apples and one-half of a dozen the small inside stalks of celery. with soft butter or mayonnaise dressing and cutting off the end of the loaf Then in thin wafer-like slices until the requisite amount has been cut. R. Mrs.164 SANDWICHES AND CANAPES. Set the whole before the fire for a few moments. spread Julia Brown. On a slice of the spread brown bread put a thin layer of one kind of filling. cooking them in a double boiler till they are soft and pasty. sprinkle lightly with salt. J. one-half of a cupful of chopped hickory-nut meats add about two bananas sliced. G. T. Use the other kind of filling on the white bread and cover with the white bread. one-half of a teaspoonful. of Peel and chop very fine two large. CHICKEN AND HAM SANDWICHES. for five minutes. Have APPLE AND CELERY SANDWICHES.

and cover with bread and butter. Serve cut into squares. F. ham Juliette. lemon. spread very thinly with the salad and press together. Mrs. a teaspoonful of mustard. Chicago. place thin scallops of Put a fish on the slices. Spread lightly with mayonAmy Smith. slightly butter bread and put a slice of Lettuce leaf put on top of ham is an improvement. F. another slice of buttered toast and then a thin layer of cucumber pickle sliced crosswise. CUCUMBER SALAD SANDWICHES.SANDWICHES AND CANAPES. thin. lay between thin small squares of white Mrs. Spread between two slices of thin. pound well and dilute with good cider vinegar. bread. naise. put FISH SANDWICHES. Thin slices of harb-boiled eggs may M. Very nice to serve with fish course for dinner. Let stand one hour. Holly. brown or white bread. Slice cucumbers very on them a dressing of olive oil. any HAM SANDWICHES. Prepare chicken salad (see recipe for chicken salad). (Excellent. be added. remove crusts. NUT SANDWICHES. Cut bread and butter as for other sandwiches. layer of finely-sliced lettuce on the top of the sauce. 165 Chop equal quantities of pecan meats and sour apples. very thin. mortar with two ounces of butter.) Toast thin slices of thin slices of crisp fried bacon. and you have a sandwich fit for a prince. Slice ham between. and instead of mustard use tartar sauce. butter Lay on another thin lightly slice and layover of toast then thin slices of chicken well seasoned. T. Cut slices of bread very thin. Jones. put it Take mild cheese and into a CHICKEN SALAD SANDWICHES. Thomas. Gunthers. CLUB HOUSE SANDWICHES. On top of this put another slice of buttered toast. Very appetizing. salt and a dash of red pepper. Jane. Spread the mixture between slices of bread. buttered bread. WELSH RAREBIT SANDWICHES. Serve at once. .

SARDINE CANAPES. toast a light brown and lay them on cooked ham thin with a little mustard on it and place on each slice also a layer of cooked mushrooms and tomatoes. mustard. Toast thin slices of bread from which the crust has been removed. Place two slices together and cut into strips before bringing to the table. To add a teaspoonful of fine bread-crumbs. cover Mrs. the yolks of three or four hard-boiled eggs. Frederic Monteith. pepper and vinegar. Take butter till they are of a nice yellow color. . L. Mrs. Lay on a heated dish. a little butCut some slices off a ter. Let it simmer over the fire a few minutes. Select one-half dozen large oysters and chop them quite fine. Dredge grated Parmesan cheese on top. Waters. stand them in the oven and serve very hot. with a folded napkin and serve. Season with salt and pepper. ones. pepper. Either potted meat or fish can be spread over them. slices of toast. Place in a hot oven for ten minutes. spread the paste over the prepared On the top lay the other one-half of the sardines. bread evenly. cut slices of toast. Toast slightly. and vinegar. Pour the mixture over the bread and serve hot. Butter some slices of bread one-eight of an inch in thickness and lay them on a their bulk hot dish. Mrs. Trim three slices of a platter. Herman.166 SANDWICHES AND CANAPES. Strip the sardines of the bones: lay one-half of them aside. and butter them a very little. Mrs. Slice lean OYSTER CANAPES. J. When the eggs and butter. sardines. into small strips. M. The grated cheese that comes in little jars makes nice. Walters. and pound the other to a smooth paste with Add the mustard. JEFFERSON CANAPES. or fry in oil or roll neatly into oval or octagon shapes. a piece of butter as big as a walnut and one-quarter of a cup of very thick cream. and strew fresh bread-crumbs over the whole. PLAIN CANAPES. these ingredients are well mixed.

too. made from the milk of goats. however. is made of cow's milk.are but few housewives who consider a dinner complete to-day without cheese of some kind in some form. Anything that excludes the air will prevent its drying. Sago cheese. Americans have never been able to imitate the Hollanders in making it. are considered a luxury even by the well-to-do. is made only in Italy.CHEESE MOIST. The cheese mostly made in America is that known as English cheese. It is made from cow's milk and the little green specks in it are merely coarse crumbled bread which the peasants throw in when making the cheese. Americans have quite solved the method of making it to perfection. The monopoly of the trade on the Roquefort cheese. To-day more of our cheese is exported to England than has ever been imported from that country to America. Unlike the Roquefort. 167 . southwest of Paris. however. The Parmesan cheese. At the present time very little is imported from France. owing to the fact that they are made across the water and duty on them is high. is still retained by France. north of Paris. The Limburger cheese which was once manufactured abroad is to-day made very successfully in this country. Brie cheese originally came from the town of Brie. Keeping it under glass is a good method. so much desired by French chefs. Americans have tried to imitate the making of native European THERE cheese and in some instances have succeeded. This cheese comes from the town of the same name. So far. but in others have failed. is manufactured in Switzerland. The'Edan cheese is still brought to this country in large quantities. successfully imitated in America. HOW TO KEEP. Cheese dries very fast and soon becomes too hard for the table. Many kinds. After the cheese is made it is carried to cellars regularly prepared where it is left to cure. it has been It. but an easier and surer one is to take cheese-cloth.

rubbing the outside with butter and let gradually ripen. S. salt and break the curd a little with the hand. in a granite pan with two tablespoonsful of rennet. both beaten together. 2. bind a linen cheese-cloth round. E. and press out the whey. put it into a press with a two-pound weight upon it. one teaspoonful of cheese grated fine. it white wine. After standing twelve hours. FROMAGE. Do not stir it. called strippings. dip in CREAM CHEESE. and a pinch of A. add a teaspoonful of melted butter. When CHEESE OMELET. Heat it very place it in a tin pan and set it over a pan of hot water. pepper. a cheese cloth on a sieve and drain upon it. Beat one egg a little. with one-half of a pint of thick cream. then make it into little pats for the table. . When cheese becomes very hard. season with salt. COTTAGE CHEESE. and mustard. If it boils. Roll the omelet. Bake in a moderate oven for fifteen minutes. with a spoon till it is smooth. Turn every day till dry. one ounce of butter. it does not is fine for macaroni. with the white of one. CHEESE OMELET— No. and when hot pour in the mixture. M. DRESSED. When the curd comes Let it stand two hours. B. Work it well Stir in a little butter. four tablespoonfuls of grated Parmesan cheese. Thwing. Melt the butter in an omelet pan. slowly. the curd will be tough. A. cream and salt till it is moist enough. as it can be grated easier. Strain it through a cloth. the milk which has been left over sours so as to be clabbered. so that the whey may become separated from the curd. and sprinkle with grated cheese. Put five quarts of the last milking of a cow. Three eggs. spread strike it down with the skimmer to break it. Proceed as in plain omelet. Beat the eggs well and stir the cheese into them. Moisten eight or ten ounces of good cheese.168 CHEESE AND CHEESE DISHES. Domestic Cheese Maker. broken into small bits. A. squeeze it nearly dry and wrap the cheese in it. C. Melt another teaspoonful of butter. add the mixture and cook until dry. Rub it smooth in a mortar and add two eggs. Mary Renno. cayenne. a little salt and pepper. It impair its flavor in the least.

and stir in the yolk of one egg with a piece of butter the size of a hickory nut and a Toast small squares of bread and butter them. cheese. one tablespoonful of melted butter. following with the butter and cream. and it grated cheese. beat eggs well with the sugar and add. A. Lay the little pepper. Mrs. there is When lightly. spread the cheese over the toast. one-half of a teacupful each of rolled cracker crumbs and currants. grate a lemon and use with it one-half of the juice. Mrs. four eggs. E. nutmeg and currants. and sprinkle over . T. or the cheese will grow tough. Mariette Purvie. then add two eggs well beaten. Serve as hot as possible. and serve soon. slices on a platter over a dish of hot water. brush them over with the beaten yolk of an egg. Bake twenty minutes in a quick oven. Serah Chichester. Pour the mixture into a well-buttered mold and bake in a quick oven. and bake W. RAHEQUINS OF CHEESE PASTRY. Mix the cracker crumbs dry with the cheese. TOASTED CHEESE. first removing the wrapper and taking off the thin skin on the outside of the cheese. but must not be permitted to get too brown. Mix all well together and put into wellbuttered patty pans lined with puff paste. a puff paste left after making pies and tarts roll it out Fold the paste in three. NEUFCHATEL CHEESE. sprinkle every fold with the cheese. let it soak. M.CHEESE AND CHEESE DISHES. If the cream is very rich the butter may be omitted. one teacupful ot sugar. one-half of a teacupful of cream or rich milk. in a quick oven. 'Put in lemon. rind Have one Neufchatel CHEESE PUDDING. They will puff up. Cut shapes out with an ordinary pastry-cutter. In a cup of new milk dissolve a piece of butter the size of a walnut and pour over a tablespoonful of bread-crumbs. * 169 Melt one-half of a pint of grated cheese very gradually in a gill of sweet cream over the fire and as soon as it is hot remove. crumble the cheese and cracker crumbs well together. J. and one-half of a pound of finely-grated cheese. one-half of a nutmeg grated and one salt-spoonful of salt.

and stir all together over a moderate Slice bread and toast it brown. Scoville. and one inch wide. Soak a few minutes. CHEESE FONDU. CHEESE CANAPES. Boil one-quarter of a pint of milk of butter. turn into a buttered dish and bake in a quick oven. Bake in a quick oven till the center is firm. until the cheese is dissolved. one-half teacupful of bread-crumbs. one cupful one cupful of cracker crumbs. ingredients are one-quarter of a pound of grated cheese. well together. and Mrs. and fry them Spread mustard in hot butter or oil till they are a bright golden color. which must be served very hot. cheese. two well-beaten eggs. three tablespoonfuls of butter. MELTED CHEESE. serve. One of milk. bread into slices one-quarter of an inch thick. cheese. the yolks of two eggs. Ida Gregg. Just before putting to make the sides higher. ESCALLOPED CHEESE. Fannie Laughlin. Divide these into pieces two inches long. a band of buttered paper. Mrs. thinly on each piece. CHEESE FONDU— No. add one-half of a teacupful of grated cheese. add five eggs and one-half of this quantity of butter. beating briskly the whole time. and stir into it till melted one ounce upon one-half of a teacupful of fine bread-crumbs. Pour it the souffle into the oven. lay over that some cheese. and tie round it. Eat with the fire. The stir milk and pour over the bread-crumbs in a pie dish. Butter a souffle tin.170 CHEESE AND CHEESE DISHES. Fanny Bell. till the eggs are set. dash in the whites of three eggs which have been whisked to a firm froth. 2. Mrs. and put in a quick oven Serve as hot as possible. and a little salt. one-half of a salt-spoonful of salt. one tablespoonful of vermicelli. Cut a stale loaf of . Serve at once. two eggs. one-half pint Boil the vermicelli in the of milk. Add a teaspoonful of bakingpowder and bake in a quick oven for one-half hour. chopped fine. Grate one-half of a pound of good creamery cheese. Marion Miller. Melt the butter and Beat the eggs and add with salt and pepper the vermicelli and it in. Stir cupful of cheese.

LEMON CHEESE-CAKES. Fronie Evans. pound them well with two tablespoonfuls of finely-sifted sugar and four tablespoonfuls of potato which has been boiled until it has become floury. Stir in two tablespoonfuls of clarified butter and when smooth add the yolks of two and the white of one egg. Mrs. Mix well and place on back of stove thoroughly heated. Thwait.CHEESE AND CHEESE DISHES. add one-half of a pound of grated cheese. a of butter. Hill. adding an ounce of butter and four large fuls of Mix one tablespoonful lumps of sugar. but in the latter case. The cheesecakes may be dusted over with powdered cinnamon or grated lemon rind before being baked. it must be rubbed to a paste with butter. E. and bake in a quick oven. of ground rice smoothly with two tablespoonmilk and one-quarter of a pint of boiling milk. a piece of butter the size of a walnut. Line tart tins with a light crust. rather more than one-half fill them. POTATO CHEESE-CAKES. and bake quickly. the juice and rind of two lemons. 171 Grate the thin rind of two lemons. F. L. two tablespoon- well-whipped egg. and bake in a quick oven. The cheese can be grated and used in the same way. Line some patty pans with a puff paste. Mrs. Mrs. Stir the mixture three or four minutes till thick. H. salt. Then add a teaspoonful of grated cheese to each quantity placed in patty pans. one pint of milk and boil to a paste. well beaten. three-parts fill with the mixture. One ounce fuls of sugar. A. and a dessert-spoonful of lemon juice. tablespoonfuls of flour. It takes about twenty minutes to do them. F. . stir in the yolks of three eggs. which have been well rubbed on the rind of a fresh lemon. Take two cool When GROUND RICE CHEESE-CAKES. CHEESE SANDWICHES. to get PLAIN CHEESE-CAKES. Cut cheese in slices about one-quarter of an inch thick and lay between slices of bread that are well buttered. S. four eggs. When cold. three tablespoonfuls of sugar. but not boil. and one-quarter of a pound of dried currants that have been washed and drained. P.

of rich cheese. They should be piled on a dish in transverse rows. one-half tablespoonful of salt. bake them for a few minutes in a quick oven and serve cold. Bake in a quick oven about fifteen minutes or Serve at once. put a boil. Rub tablespoonfuls of ale or beer. Roll this out thin. four eggs. one cup of milk with a teaspoonful of corn-starch stirred into it. it over toasted bread or toasted crackers. Wlrle warm add butter. two tablespoonfuls of butter. C. Beat the eggs very light and pour upon them the heated milk (with a pinch of soda). stir briskly a few minNancy Crowell. Take one-quarter of a pound of fresh cheese.172 CHEESE AND CHEESE DISHES. Then add CHEESE SOUFFLE. one tablespoonful of Worcestershire sauce. two ounces of flour. Beat well and pour into g-eased custard cups. pour E. Nice for luncheons. D. Grate the cheese and beat it well with the butter and yolks of the eggs. and the yolk of an egg into a stiff paste. an ounce of creamery cheese. smooth and creamy. grated. Parmesan cheese. having thickened with the corn-starch. CHEESE CUSTARDS. pound of cheese. a dash of pepper. Flavor the mixture with cayenne. stiff froth and stir in lightly. . add one tablespoonful of tomato catsup. butter the size of an egg. R. two ounces of fresh butter. salt and pepper to taste. Susie Knight. one-quarter of a pound of butter. CHEESE STRAWS. one-quarter of a Mrs. Put in the cheese. Six tablespoonfuls of grated cheese. with bread until high and brown. pepper. the bottom of a dish with a piece of onion. A. as a separate course. salt and a little pounded mace. Wells. after soup or before dessert. salt and cheese. Jane Hathaway. Four eggs. MORNING RELISH. Roll three soda crackers fine. Mix two ounces of grated WELSH Have ready one pound RAREBIT. Whisk the whites to a Bake in a deep dish for one-half hour. then add gradually four fuls of butter. and butter. utes and turn into a heated dish. When it is soft. cut it into fingers about four inches long and one-half of an inch wide. Season with salt and cayenne pepper. four shakes of cayenne pepper and two level tablespoonStir until it begins to melt. it in a pan with a one-half of a teaspoonful of cup of milk and bring to salt and one-half of a teaspoonful of dry mustard.

one-half of a package of macaroni. Cover closely and stand on the side of the stove where it will steam slowly for twenty minutes or one-half of an hour. M.CHEESE AND CHEESE DISHES. without its acidity. break into pieces two inches Simmer twenty minutes in plenty of salted water. ized) Take SLIP. rich milk. Serve with powdered sugar. C. is . nutmeg and cream. Prudence M. stir into it one dessert-spoonful of the preparation called rennet. CHEESE NEUVEAU. in length. A. and so delicate is its flavor that many like it as well as ice-cream. O. B. Put the butter into a baking-pan. then put a layer in the bottom of a buttered baking-dish. thinly buttered. BAKED CHEESE. nine snow-flake crackers (pulverand one and one-half tablespoonfuls of butter. Turn on a hot platter and serve at once. then another layer of till dish sprinkle with cracker crumbs. Over this sprinkle one tablespoonful of sugar and a little salt and pepper. it will be then as stiff as jelly. salt and pepper) until it is one and one-half inches thick. Prepare it thus: Make one quart of milk moderately warm. when possible set dish on ice after it has jellied. set it away to cool. then add enough sweet milk to wet. placed in a frying-pan. and when the pan is full pour over a cup of good. Serve hot on toast. Put in the oven and bake until sufficiently dry to cut in blocks two and one-half inches square. Pieces of bread should be cut as if 173 for the table. Drain. Take macaroni and so on full. Slip is MACARONI AND CHEESE. then sprinkle one layer of crackers and one layer of grated cheese. Then another layer of bread and salted cheese. leaving the cheese layer on top. Pour over the whole a cupful of cream or milk and bake a golden brown. and Sprinkle salt very lightly over them and add a thick layer of grated cheese. P.) one-half of a pound of cheese. Continue the process with a layer of each (except butter. Nannie Jones. then upon this put a thin layer of grated cheese and bits of butter. bonny-clabber. make it only a few hours before using or it will be tough and watery. This is an excellent luncheon dish and deserves to become popular. (Relish. S.

M.) Three quarts milk. Pound the tops of fresh young sage leaves with the same quantity of spinach leaves. press for a few hours. Put each quart in a separate dish. let it stand two or three days. let lie on a board for an hour. and sprinkle again. SAQE CHEESE. after it has thickened remove the cream and prepare it as for cottage cheese. on this put a layer of curds (one quart). and in a day or two the skin will look dry. L. (German. and CHICAGO CHEESE STRAWS. put some sweet grass E. then let drain. under and over and it will soon ripen. A. milk must be fresh and rich. all sides so that it will drain. take out.174 CHEESE AND CHEESE DISHES. and squeeze out the juice. sprinkle the bottom with salt and caraway seed. drain it well to separate it from all the whey. C. and wash in cold water. Add this to some extract of rennet and stir into the milk a sufficient quantity to suit the taste. When cold roll out to an oblong flat one-eight of an inch thick. fold. Fraulein. When the curd is formed take out without breaking and lay on a cheese-cloth supported on then put it under a light press for one hour. put into the vat. salt. break. take out of press and then rub and turn the cheese every day for two weeks. When this is done take a granite colander. E. sprinkle over with grated cheese. now break the curd gently with the fingers into small pieces. put in a cloth and press for an hour. . M. Roll roll out. M. salt it. again salt and caraway seed and one of curds until all is used up. place it on a baking sheet and. Scald the quantity of milk desired. with a knife. cut into strips five inches long and less than one-quarter of an inch wide. C. let cool a trifle. rub with fine salt. Bake and serve piled in triangles or squares. then add the rennet (see directions on the packages of "Prepared Rennet"). caraway seed. The last layer must be of curds. then turn out and serve. The MOTHER'S CREAM CHEESE. then repeat the process and place on the ice to harden. some puff paste very thin. CHEESE. next one of cream. When the curd comes.

but not when the amount of real nutriment they contain is congive No other food can take their place at the same price. probably no one article of food that enters so frequently into the composition of dishes for the table as do eggs. below three methods of preserving them. is THERE HOW TO TEST GOOD AND BAD EGGS. i). Their value as food is well known. if it makes a sound rejected. closet. The "candling" process consists in looking through the egg at a light. cover and put away in dry. otherwise. dark P. and so they are. In many households eggs are regarded as expensive. and the variety of ways in which they can be used greatly enhances their value. it sink to the bottom and lie on its side it is good but if the egg is stale. sure test of the freshness of an egg is to immerse it in water. sidered. in. it will float or stand upon one end. is it good. When layer is complete put in salt until eggs are covered and then put on another layer — — of eggs. it is not. Procure a new and clean wood box the size that will hold the quantity desired to pack away and lay all over the bottom a layer of common Now. Continue until box If fresh eggs are put is full. be and pack them in rows placing the small ends down. perhaps. G. or holding it between you and the sun. it shaking an egg. fresh eggs will 175 come out. If it shows up clear and spotless A Should so that the yolk can be perceived. . cool. We TO PRESERVE EGGS (METHOD No. fast dish.OVER FIFTY WAYS TO COOK THEM. have ready the eggs fresh as fresh can salt about one inch thick. also. in is not a good egg and should be HOW TO PRESERVE EGGS FOR WINTER USE. the nutriment in them as well as their ease of digestion entitling them to be considered as one of the most useful In some households they are the principal breakarticles for daily use.

and keep a little lime and salt upon it. then with a dish let down your eggs into it. Put the eggs in boiling water and let boil for Nellie Sammons. and set it over a pan of boiling water. Take them from the fire. F. across the top of the eggs. TO PRESERVE EGGS (METHOD Dissolve sufficient No. Cover the dish to prevent the heat from escaping. In twelve minutes they B. Lyell. Mrs. rather a thick liquid. into which each egg should be placed carefully. By this simple process plunging them into boiling water. and cover the basin to prevent any steam from escaping. Mary Goodrich. STEAMED EGGS. sprinkle them with a little salt and serve with fried ham or sausages. put in one pint of fresh slacked lime and one-half pint of common salt. when required for use gum arabic in water to make wash off the coating. three minutes. For every three gallons of water. It takes four minutes to set. Have ready a kettle of boiling water. and let the crock be about one-half full of this fluid. Mrs. . and let stand in the water one minute to set the whites. tipping the dish after it fills with water. and have ready a well-buttered dish. so they roll out without cracking the Lay a piece of board shell. when the whites will be set. This is the method sailors If fresh they will keep two and three years. coat them thoroughly with it. EGGS COOKED WITHOUT BOILING. S. they are set sufficiently.176 EGGS. pour this over the eggs. They must always be kept covered with the brine. mix well. Another way is to put the eggs into cold water. Break one-half dozen eggs into separate cups. moving them round so that every part shall receive the heat. eggs are lighter for delicate stomachs than by Heat a basin with boiling water till it is thoroughly hot. SOFT-BOILED EGGS. will be perfectly cooked. 3). for if the shell is cracked the egg will spoil. then turn off the water and put the eggs to be cooked into it. C. TO PRESERVE EGGS (METHOD No. Soon as possible after the eggs have been laid. Cook. Be sure that eggs are fresh. and leave them over the fire until the water boils. first When putting small bits of butter lightly over the top of the eggs. 2). A. often use. then place them in a box filled with powdered charcoal.

using care in removing all the hard part. three well-beaten eggs add one pint of Excellent. two small Spanish onions. then cover and place over the fire in a pan of Let water boil until the eggs are sufficiently cooked. garnish with the same and serve cold. crosswise. two ounces of butter. one has not the poachers at hand. pepper and a tablespoonful of melted butter. Be sure that the mixture is sufficiently moist not "lumpy. of the eggs with the spiced yolks. break six eggs on the top. Alice Heaton. Cut two dozen stalks into inch pieces. Boil until it thickens. break an egg or two. for picnic. drain and put into a bakingdish. two. To sorghum. EGG BUTTER. Take of eggs Add the stock and stir for ten minutes after it boils. Excellent dish Jane Bradley. Butter the required number of cups. boiling water. molasses. of each with a teaspoonful of vinegar put it and good meat gravy. pour over them one cupful of drawn butter. EGOS SERVED IN CUPS. chop the onions and tomatoes. cut them into slices. H. DEVILED EGGS. Boil the eggs ten minutes. eight eggs.EGGS." Fill the spaces in the whites smooth it even with top. Mix equal fuls salt. EGGS BAKED WITH ASPARAGUS. salt to taste. mash them very fine and season sparely with mustard. Place the slices Mrs. Teacups will answer the place of regular poachers if Mrs. season with pepper and salt. Orleans or Harriet Malott. put a piece of butter on each one. one-half pint of stock. EGGS EN MARINADE. salt. boil until tender in salted water. Remove the yolks carefully. two tablespoonand a seasoning of pepper and into a stew-pan and stir in gradually two well-beaten yolks of quantities of water . one-half teacupful of bread-crumbs. sprinkle with chopped parsley. one dozen hard-boiled eggs. Roether. 177 EGOS A LA HAVANA. and a light sprinkle of salt and pepper. Cut in minced very fine may be added and that it is if desired. and fry them with the crumbs in the butter. Chicken vinegar. as desired. Serve in same cup. Mrs. into each one. L. put in a quick oven and cook until the eggs are firm. Charlotte May. six tomatoes. in the liquid and warm them through. serve at once.

season with salt and pepper and place over a gentle Serve with fire. asparagus or other vegetables can be used instead of cauliflower. Break gently the eggs. with the tomato. Eat with buttered few minutes. and white pepper. allowing them Eliza Martin. lay on a flat dish. Have the water in the saucepan boiling hard. and garnish the platter with parsley. When it thickens. beat up five or six eggs and just before served turn into the saucepan. Cut eggs that have been boiled for ten minutes into quarters. Remove BAKED EGGS. but do not let them brown. EGGS A LA HODE. add three tablespoonfuls of cheese and one tablespoonful and mix well together. arrange the eggs neatly in Aunt Polly. DROPPED EGGS. and pour the sauce over them. a dish and pour the sauce over them. Serve on buttered toast. when hot. E. break the eggs into ful of cauliflower. and before it boils. Garnish with parsley. With a spoon dip the hot water over them till a skin or crust has formed. lay them in the sauce. into it. Lettie Holly. Warm the mixture in a stew-pan over a gentle fire and stir until it is thick. when sufficiently boiled. one at a time. when they will be done. Place a very the eggs as if little beef drippings Salt in the pan. Minnie K. Mushrooms. chopped parsley. the skin from one dozen tomatoes. time to be well done. eggs. Add and fry Spanish onions in butter. being very careful not to injure the yolks. and let the sauce thicken. one teacupCook the cauliflower till tender. Wheeler. slightly salting them. Farrar. them and set in hot oveia a toast. and stir one way for two minutes. of butter EGGS REVUELTOS. medium size. It takes ten minutes. two tablespoonfuls of thick cream or rich gravy. cut them up in a saucepan. . pepper and salt. EGGS HAITRE D'HOTEL. sippets of fried bread. Take them out with a skimmer. Six eggs. salt. add a little butter. hot milk. add the cauliflower and stir the mixture till it thickens. a pan with the cream. Slice EGG PASTEL. get it quite hot. break in for frying. Mrs. Mary A. Beat six eggs. have ready half a dozen nicely-poached eggs. a little flour.178 EGGS. Hannah Reynolds.

to suit taste. One-half of a pound of ham or salt pork or bacon should be cut into small dice and fried gently until cooked. E. Marian Somers. only the flavor. salt and pepper. one teacupful of milk. add cheese cut fine. Mix the flour smooth in a little milk and stir it into the remainder. Beat the whole together a second time. one tablespoonful of butter. EGG RISSOLES WITH HAM. one tomatoes strained. or with grated Parmesan cheese and serve immediately. When the eggs are sufficiently cooked. Beat the eggs well. Break in six eggs and stir once or twice. Pour into a well-greased omelet for fifteen minutes. and serve very hot. Serve them whole. it can be removed before adding the tomato. serve on crackers or buttered toast. (If one does not care for the onion. C. D. Town. two tablespoonfuls of sugar. them HARD-BOILED EGGS AND GIBLET SAUCE. salad oil. M. throw into cold water and take off the shells. Lamb. vinegar. D. let it come to a boil. Eggs that have been boiled hard . them. beat the yolks. A pint of piece of butter the size of a walnut. or cut into slices. let Take six eggs. Mrs. care should be taken to break the yolk in stirring. or it will result in a hard lump. Boil the eggs for ten minutes. two tablespoonfuls of flour. with oil. boil to heat the pan). Six eggs. three eggs. place on a dish. O. add onion and cook until soft. salt. now break in the eggs and stir hard until the eggs are done. Whip the whites of the eggs to a stiff froth. J.) Now add the tomato. one-half pound of mild cheese. add it with the butter to the yolks. small onion chopped fine. vinegar.EGGS. Smith. C. An excellent drink for an invalid. EGGS MEJIDOS. cayenne Place the butter in a pan (after having the water it melt. FONDA (CANADIAN STYLE). P. 179 HUNGARIAN EGGS (DELICIOUS). E. may be cut in two the long way of the egg. Six eggs. Place them on a platter and pour over them a sauce made of chicken giblets or else some left-over turkey gravy. HARD-BOILED EGGS SERVED COLD. stir until it is smooth. and bake in a moderate oven Sprinkle with powdered sugar and cinnamon. B. Adelaide. add sugar and a small cupful of boiling water. mix the whites lightly with tin.

put them pickled blood-beet juice until the whites become colored. N. Garlic can be used in place of the onions. throw them into cold water and take off the shells. Make a sauce by creaming one level with two and one-half tablespoonfuls of flour and tablespoonful of butter adding one pint of cream or cream and milk. 2. Roberts.180 EGGS. Double the omelet and serve immediately. one dessert-spoonful of chopped parsley. mix the yolks herbs. let boil three minutes. dot with pieces of butter and brown in the oven. another layer of cream. in PICKLED EGGS— No. and when it boils break the eggs carefully into it and fry till the whites are crisp. O. Heaton. E. Mrs. stir the ham into them and fry the omelet the pickling. boil the eggs to be kept for ten minutes. wise and serve as a relish. Cavanaugh. in slices. C. Stir the herbs gently into them and proceed as in a plain omelet. three eggs. Mince very fine enough ham. J. one salt-spoonful of chopped onion. Annie Thomas. folding it over when done. PICKLED EGGS. and. a quart of vinegar add one ounce of whole ginger. Put a good quantity of oil or butter into a shallow pan. Boil the spices for five minutes in the vinegar and let stand three days. one teaspoonful of cloves. as will fill a small teacup and add two finely-chopped tiny onions. In a granite basin put a layer of cream. serve on a platter and trim with parsley. after removing the shells. Boil six eggs and cut . A. then strain the vinegar. and one teaspoonful of whole pepper. such as are used for Beat six eggs. with the parsley and a little salt and pepper. FRIED EGGS. ROYAL CREAHED EGGS. Millington. Mix in thoroughly a teaspoonful of salt and one shake of pepper. Mrs. two ounces of butter. one pinch of dried Beat the whites of the eggs to a very stiff froth. and so on. Have the eggs hard boiled. when they are cold put them into jars and cover with the vinegar. then a layer of eggs. fat as well as lean. one blade of mace. but this would be too strong for most palates. cut lengthLillie. To OMELET SOUFFLE. Sprinkle rolled cracker over the top. Take SPANISH OMELET. usual way.

Take six eggs. Two mushrooms and stock. Take the yolks of six hard-boiled eggs. Honora McGrath. and lastly the anchovy sauce.EGGS. Break six . Pour over them plenty of brown butter sauce. a sprig of parsley. when melted add flour (stirring constantly). and lay the eggs over them. ter into the chafing dish. L. Poach or fry as many eggs as you wish and place them on a flat dish. and pour them into the stew-pan. one-half dozen hard-boiled eggs (sliced). Pound the eggs and butter well together in a mortar. Stir over a gentle fire until the mixture Mrs. one lamb's sweetbread. or placed over a pan of boiling water. 181 EGG SALMAGUNDI. Lay them in a dish. or six eggs that have been well whipped to a froth add gradually one-half pint of cream. two ounces of butter. Simmer five eggs. May Wharton. P. one tablespoonful of chopped mushrooms. It may be baked gently in the oven till set. FRICASSEED EGGS. parsley cut fine. Mrs. FRIED EGGS AND TOMATOES. Cut six tomatoes in halves and fry them in the butter. one teacupful of thick cream. E. Butter a mold and pour in the mixture. one ounce of butter. one-half dozen minced mushrooms. thickens. while mixing add a teaspoonful of salt. one-half pint white stock Put the but(veal or chicken). Serve them very hot. minutes and add Kate Ray. mix with the cream. one tablespoonful of flour. To five 2. When turned out of the mold. POTTED EGGS. sprinkle with pepper and salt. EGGS WITH BROWN SAUCE. tablespoonfuls of butter. Taber. Fannie Smith. a rich brown gravy should be poured round it. J. and. CREAMED EGGS— No. then add the salt and cayenne pepper. Serve with croutons of fried bread. boil up once and serve hot. J. Melt the butter in a stew-pan. Chop the sweetbreads and fry them white with the mushrooms in the butter. Beat the eggs. a little salt and cayenne pepper. eggs gently into a pan with plenty of butter and fry until the whites are crisp. one teaspoonful of anchovy sauce.

Mrs. J. chopped fine. stir in a tablespoonful of flour and Add the yolks of four eggs and one-quarter of a pint of milk well. one ounce of apricot or pineapple preserve. then take it from the fire. Sara Cook. Mrs. Shred four ounces of cheese into thin slices and stir into the mixture. Before sending them to the table sprinkle pepper Melt a little over them. Take four eggs. butter in an omelet pan. Have some toasted Remove the eggs from the bread. pepper and salt. H. M. Beat two of the whites of the eggs Fill a shallow tin. Stone. turn it with a plate and brown the other side. stirring all the while. SWEETflEAT TORTILLA. . sprinkle salt on it and break into Fry these over the fire for two minutes it the number of eggs required. then grate the yolks over the top. Let them cook for five minutes. FONDU AV GRATIN. Lane. Eggs prepared in the same way and sprinkled over with grated cheese. mix them gently together. bread-crumbs. three tablespoonfuls of butter. A. Break over them the remainder of the butter in small pieces. the pan must be kept moving to prevent sticking. Butter the toast and pour over it a sauce made of milk thickened with and seasoned with butter. Frances Reed. taking care not boil add one-half teaspoonful of salt. beat separately the whites and the yolks of the eggs. Melt three tablespoonfuls of butter. flour EGGS ON TOAST. Warm the butter in a saute pan. O. let it simmer for two minutes. water with a skimmer and lay them on the toast and serve hot. slightly buttered.182 EGGS. mix and SUNSHINE EGGS—MOONSHINE EOGS. Burns. and when it comes to a gentle Break in six eggs. are called moonshine Mrs. M. add the whites of eggs Mrs. on a hot platter. pour the mixture into the butter and brown it lightly on one side. to injure the yolks. and be careful to turn up the edges to keep them from spreading too far. and bake in a moderate oven for one-half hour. add the preserve and beat them again. Put two quarts of water over the fire. and cover them with tomato sauce. EGO TOAST. sprinkle with to a stiff froth and stir them in gently. eggs. till they are poached. season with salt and pepper. Mrs.

C. . a smaller quantity of pepper and a small onion minced very fine. J. cutting off also a little piece from one end so that they can stand on end as did the famous egg which Columbus handled. instead of the onion. add a teaspoonful of salt. smoked tongue or lean ham. spread the rice thin on a hot platter and place on top of it six dropped eggs. pepper and mustard. may be made into a dressing by adding a little vinegar to it and pouring over the eggs. Drop in the eggs one at a time. Break the eggs into a warm. taking care not to break them. D. season to taste.EGGS. Cover the bottom of a dish with two ounces of fresh butter and on grated cheese. or. The filling which remains over and above the capacity of the whites of the eggs to accommodate. but let them brown a little. as soon as they begin to whiten stir carefully from the bottom until they are cooked as desired. this scatter SCRAMBLED EGGS— No. POACHED EGGS. Peel the shells from a dozen hard-boiled eggs and cut each egg in two around the center. SWISS STYLE. turn carefully and brown on the other side. add a little salt and butter or cream. M. SPANISH EGGS. set in a moderate oven for about fifteen minutes. press the two parts together and stand on a platter so that they will have the appearance of eggs that have not been dissected. moistening with a little fresh butter or vinegar and seasoning to the taste with salt. In Spain and Mexico they are served in the dish in which they are cooked and as hot as possible. Fill with this the empty whites. S. SPANISH STYLE. use parsley and sweet herbs or a combination of all together. Heat an earthen pan slowly and melt in it a tablespoonful of butter. L. Serve at once. B. drain through a colander and add a tablespoonful of butter. M. sprinkle with about two ounces of grated cheese. C. V. buttered spider. 183 COLUMBUS EGOS. do not stir. EOGS. A. pulverize the yolks and mix with some finely minced chicken. drop the eggs upon the cheese without breakPour over the eggs a little cream and ing the yolks. being careful to avoid breaking the yolks. Boil for twenty minutes a teacupful of rice in two quarts of boiling water containing a tablespoonful of salt. 2. E.

with plenty of fried parsley. Three eggs. Beat nine eggs well and add a tablespoonful of chopped parsley. one tablespoonful RUM OMELET. Clifford. Mrs. and bake B. Serve immediately with. and make three separate tortillas with the eggs. if desired. then shake it gently and continually to prevent sticking. Six eggs. a very soft sweet omelet. one tablespoonful of cream or milk. It should be Tourist. T. when on the dish pour over some rum and sugar. Cutler. Make TORTILLA WITH PARSLEY. in a moderate oven for ten minutes. Let the pan rest a moment to set them. Then stir with a spoon constantly. of minced parsley. W. F. send it to the table and then have it set on fire. cover with egg and bread-crumbs. Melt the remainder of the butter and while it is hot stir it into the cream. When the surface begins to set. and break the eggs carefully into it. EGGS ESCALFADOS. using one-third of the melted butter for each one. Nathan Hoffman. put the rest of the butter in the pan and when boiling fry the tortillas brown. basting P. Serve Mrs. Pour it over the eggs. one ounce of butter. pepper and salt to Melt a piece of butter the size of an egg. When it begins to set do not stir but shake the pan well. and season with salt. EGO On E LET. cover closely. sprinkle with salt. when the edges are slightly set. OMELET A LA POULARD. a teaspoonful of chopped onion. Double up the omelet with a spoon and shake the pan till the under side of the omelet is a golden brown in color. Butter a deep dish. and when it is warm pour in the eggs. over the fire and turn in taste. melt three ounces of butter in a saute pan. slide it on a hot dish and fold it in half. frequently to keep it alight. Beat six eggs for five minutes. a pale golden color. Turn it out on a heated dish. roll them tightly and cut each in half. L.184 EGGS. a little sifted sugar over it. the omelet. keeping each separate. and a little pepper and salt. . run a thin sharp knife round them and revolve the pan in such a manner that the omelet will revolve in a contrary direction. Melt a teaspoonful of butter in an omelet pan over a clear moderate fire.

Cook as quickly as possible without burning. Mrs. and small Hash can be used instead of bacon. Bake it till they are set and one side begins to color. season with salt and pepper. Serve hot. them on a platter. ers and one cupful of milk. pint of stale bread-crumbs in one pint of sweet milk. remove the shell. white cut three onions in slices. slice three of the eggs. and dip it in batter. celery EGGS— ATLANTIC Soak one eight eggs very light and CITY STYLE. in boiling water and let it simmer gently for ten minutes. EGOS AND BACON. J. season with pepper and salt. Webber. F. Turn the tortilla with a plate and Cook let the other side set. drain them. Have ready a hot pan. T. C. CELERY EGGS. a cup of French beans till tender. place the eggs over them. stirring often. . ONION EGGS. TORTILLA WITH FRENCH BEANS. beat mix with the bread-crumbs. Roth. let cool and chop not very fine. Fox. and pour wine-sauce over it. Cut twelve slices of bacon very thin. Six hard-boiled eggs. Season with salt and pepper. Mrs. Porter. Fry it in hot butter until it is browned all over. two tablespoonfuls of butter and pour in the egg mixture. fried sippets of bread placed round. 185 EGGS (NUREMBERG STYLE). Break six eggs separately into the boiling fat and fry until brown. Boil six eggs hard. Put an egg it Take out. lay sliced and yellow together. and fry until crisp. take them out and keep hot in the oven. fry in hot butter. Phelps. and repeat this until the ball is sufficiently large. grate the three remaining eggs.EGGS. fry in butter. one bunch of chopped fine. cover so as to keep hot. in mix them with a little salt and a trifle of cayenne pepper. Mrs. Serve on a hot dish. boil up a little cream and pour this over the eggs and onions. then dip it in again. Geo. warm two tablespoonfuls of butter in a saute pan and fry the beans. M. Serve on a hot platter and garnish with parsley. Dagett. Beat four eggs and pour them into the pan. add three rolled crackMrs. delicious. Serve with the eggs laid over the bacon.

mix all thoroughly and fill the eggs with the mixture and put together. thoroughly hot. beating five minutes. salt and pepper to taste. two drops of onion juice. . C. C. pour in the mixture. two heaping tablespoonfuls of cold boiled ham. Boil the eggs fifteen minutes. A. Take out yolks and rub to a smooth paste with the mustard and oil. Cover the eggs with this mixture and roll in cracker crumbs. with the filling that is left add one wellbeaten egg. the yolks removed and mashed fine. A. then add the ham. Fry a light brown. Remove the shells and cut lengthwise. add DEVILED EOGS— No. then place them in cold water and let stand one-half hour.186 EGGS. I. Fill the hollowed whites with this mixture and serve on water-cress. and mix thoroughly. STUFFED EGGS— A LA HOT SPRINGS. to yolks two teaspoonfuls of butter. one-half teaspoonful of French mustard. Serve at once. M. of bread-crumbs and soak in one cup of milk. C. Hard-boiled eggs cut crosswise. one of cream. one tablespoonful of olive oil. P. Have ready a saucepan in which is one tablespoonful of butter. this prevents the whites from turning dark. Beat eggs very light and stir with the soaked crumbs. season with pepper and salt and quickly stir with a fork for three minutes. One dozen eggs. J. salt and cayenne to taste. EGGS—COLORADO Take one cup five STYLE. salt and pepper. 2.

three eggs. seasoning and (enough drawn butter to moisten) into pear-shaped balls. and when thickened serve immediately. Dip these into beaten eggs and bread-crumbs. drawn butter. place the top pan in the lower one and all is ready for a dainty meal. salt and pepper. Fill the chafing dish lamp with alcohol. a host or hostess feels called upon to set forth an appemeal. Sternan Co. there are a number that are good but I prefer the one made by S. Beat up four eggs as you would for an omelet and put with it four tablespoonfuls of butter. Perhaps you desire to ask what chafing dish to get well. Beat eggs thor187 . On all such occasions. eggs. As soon as the eggs begin to stick beat them hard. place over it the lower pan half filled with water. or something upon their return tizing yet quick MANY times after an evening out. is SUNDAY NIGHT EGGS. persons require a late luncheon. something just before retiring. R. Oftentimes. salt and pepper. one tablespoonful of bakingpowder. A Bachelor. CHICKEN CROQUETTES. CHICKEN OR VEAL FRITTERS. light. Four cups of minced chicken. bread-crumbs. a chafing dish is indispensable and can be used quite as elegantly by a gentleman as a lady. It — & simple and is fitted out with the asbestos lamp. Roll chicken. two eggs. too. Stir these well with a spoon. Manda Myers. one cup of bread-crumbs. Cold chicken or veal.HAFING DI5H AND RECIPES FOR SAME HOW TO PREPARE A MEAL WITH A CHAFING DISH AND KETTLE. enabling one to increase or diminish the heat. one-half cup of milk. one cup of flour. put into chafing dish and fry a nice brown.

Put into chafing dish. one-third of a bottle of beer. one-half pint of veal or chicken stock. Put the (veal or chicken). A. one-half pint of cream. then add the stock or a tablespoonful of fluid Two beef dissolved in boiling water. put this is well mixed. stirring into cheese and when all is creamed serve on hot buttered toast at once. boil up once and serve hot. season together. is smooth. CURRIED EGOS. oughly. Cut chicken or veal into thin slices. has simmered N. C. W. When the mixture When hot. J. one tablespoonful of flour. Marion Randall. with salt and pepper. blanched and cut into small pieces. Kuhlman. of finely-shaved. serve. a good dash of red pepper. two small onions (minced). one-fourth of a teaspoonful of salt. two tablespoonfuls of flour. tablespoonfuls of butter.188 CHAFING DISH RECIPES. one tablespoonful of flour. pair of sweetbreads. H. mix until perfectly smooth. melt the butter over One boiling water. the cream. tablespoonfuls of butter. they begin to brown. two tablespoonfuls of cream. stir in the flour. one-half pint of white stock parsley. a sprig of one-half dozen of minced mushrooms. for ten minutes add cream and eggs. CREAMED SWEETBREADS. Dip them into the batter and fry in the chafing E. white pepper and a pinch of nutmeg. one tablespoonful of butter. par-boiled. two dessertspoonfuls of curry-powder. good American cheese. as it soon spoils if cooked too much. when melted add flour (stirring constantly). stirring quickly all the time. one-half teaspoonful of Coleman's dry mustard. butter and onions and cook until cut in slices. Two mushrooms and stock. parsley. . minutes and add F. and when in soon as the sauce minutes. put beer into chafing dish and when good and hot add cheese. Simmer five eggs. Mrs. mix well and add flour. FRICASSEED EQQS. cut fine. butter into the chafing dish. one-half dozen of hard-boiled eggs (sliced). add the milk and pour on the flour and baking-powder sifted Beat thoroughly. WELSH Take one pound RAREBIT. dish. salt. six hard-boiled eggs. stir in the curry-powder. as the seasoning and cook for five Mrs.

add one pint of cold chicken. one tablespoonful of bread-crumbs. H.CHAFING DISH RECIPES. two tablespoonfuls of flour. LaDow. If necessary. add a little more cream. salt and pepper. Put in chafing dish two tablespoonfuls of butter. Miles. Put the butter in the chafing dish and stir in the flour until smooth. do not let it cook after this mixture is in as it will be lumpy. F. one gill of mushroom liquor. small tablespoonful of flour. TOMATOES AND EGGS. moisten this fork. 189 One-half of a pound of rich cream cheese crumbles. gill of cream. R. salt and red pepper to taste. Put into the chafing dish. butter the size of a walnut. one tablespoonful of flour with one-half pint of milk. FROGS' LEGS. when mushrooms are cooked serve on the buttered toast. RAREBIT. one teaspoonful when cheese begins to melt stir rapidly with of mustard. few grains of red pepper. then stir constantly until stirred lightly with a fork. G. then add very slowly the yolks of two eggs. rather thick and take away from the boiling water at once. pepper. Frogs' legs. Three eggs. then stir in the butter and flour made into a paste. add salt-spoonful with ale. Season the frogs' legs with salt and pepper. One pint of cooked tomatoes. Mrs. . about one-fourth of a glass. Thressa Ryder. salt and buttered toast. put them in the chafing dish. one-half of a can of tomatoes. three tablespoonfuls of butter. have all mixed and pour in when cheese is melted. D. sliced. Add the eggs. P. stirring all the time. cover and cook about twenty minutes. L. then add the cream. cut in fine pieces. which have been broken into a bowl and Add seasoning. CHICKEN WITH MUSHROOMS. J. one-half pint of mushrooms. Serve on toast. one-half of a small onion. Stew the tomatoes and onion together in the chafing dish for five minutes. salt. serve at once on fresh crackers. one tablespoonful of butter. pepper. add one-half can of mushrooms. of butter put in chafing dish. Serve on hot buttered toast. cook three or four minutes. TOMATOES AND MUSHROOMS. cook three minutes longer. .

butter the chafing dish. then the macaroni. until it is cooked to taste. one cup of grated bread. Mutton can be cooked in the chafing dish. B. B. butter the size of a walnut and one-half cup of milk. pepper. salt and pepper to taste. L. Spread currant jelly over it. J. salt and pepper. Serve on hot toast moistened with juice. two tablespoonfuls of canned mushrooms cut in slices. Put the butter into the . with the juice of the oysters. As soon as they boil up remove them. Pour into a hot dish. pepper and salt. Season with pepper and salt. two tablespoonfuls of butter and heat them once Mrs. season with pepper and salt and when browned serve oysters and skin very hot. HUTTON. forms a brown skin in the chafing dish. Do not forT. one tablespoonful of butter. two slices of toast. it OYSTER STEW. ROE OF SHAD. The ingredients are: shad roe. Turn off the flames. using the leg slices. Hurie. OYSTER PAN ROAST. and when very hot place the oysters in single layers. more. This. Put butter in the chafing dish. while cooking keep adding a little butter. Goode. three eggs. mushrooms and salt. K. When brown on one side turn and brown the other side. R. which have been well mixed together. One-half of a cupful of cold boiled macaroni. add one pint of milk. parsley (chopped). one tablespoonful of lemon juice. large oysters.190 CHAFING DISH RECIPES. Keep turned constantly. add the butter. Heat the milk in the chafing dish. J. then the eggs. or eight minutes. J. skim. G. Stir over the boiling water six H. one-half pint of oyster juice. as it creams add oysters and juice seasoned with salt and pepper. salt. Put two dozen oysters and their juice in the pan with one-half a pint of water and a little pepper. yolks of two hard-boiled eggs. One dozen Cover and cook two minutes. Serve with hot milk biscuits buttered. One dozen of large oysters. CLUB STYLE. get to trim away all the fat. two tablespoonfuls of butter. OYSTER SAUTES. Drain the juice from oysters thoroughly. butter. HACARONI WITH EGOS.

thoroughly mixed lay in this sauce. Lilly. SCALLOPED OYSTERS. the yolk of a raw egg and one teaspoonful of grated cheese. Take the lobster. quickly over until all is rolled up. Bo O. one teaspoonful of mushroom sauce. Cook slowly for ten minutes. Serve in a chafing dish with small pieces of dry toast. Put butter in the chafing dish and when it is heated pour in the eggs after thoroughly whipping them with the milk. with a little salt and cayenne . Previously prepare thin slices of buttered toast with anchovies spead thenio Keep hoL Put into the chafing dish a tablespoonful of butter with which is mixed a teaspoonful of dry mustard. pepper and salt. parsley. It requires a large lobster. bread-crumbs. and sprinkle over them rolled crackers. Four eggs. a gill of wine. which should be of smooth texture and upon rich in color. FINNAN HADDIE. add another layer of oysters and a layer Season with salt and of crackers and some small pieces of butten Go A. serving. let all come to a boil and serve immediately. three eggs. season with salt and pepper. and break up lightly with a fork. add the roe (after boiling it ten minutes in salted water). slices of four hard-boiled eggs. When cooked roll the edge Georgiana LaP. Cover and cook ten minutes. one-half pint of cream. four tablespoonfuls of milk.CHAFING DISH RECIPES. Thicken with a cream sauce. pepper. LOBSTER A LA NANTES. two tablespoonAs soon as fuls of tomato sauce. adding a cup of pure cream. stirring till mixed. OriELET. cook ten minutes. Now pour the wine over it. one tablespoonful of butter. add the beaten yolks of eggs and the cream. Take one-half of a finnan haddie. mashed fine. add the eggs. season well with pepper and salt. 191 chafing dish. one teaspoonful of butter. cut in small slices. Melt one tablespoonful of butter in the chafing dish and add onequarter of a cup' of cream. add lemon juice just before Hannah Smith. pick-up and cook in fresh butter. Put in a layer of oysters drained. H. put in chafing dish with butter. one hard-boiled egg cut in small squares. ANCHOVY TOAST. Fannie G.

cut them in pieces and add to the dish. Delia Martin. and last the hot white sauce and serve. one pint of milk. then the flour and seasoning stirred in. to draw out the salt. a dash of dry mustard. one even teaspoonful of corn-starch. the mustard. also the milk. . Stew until the oysters are well filled out. Five hard-boiled eggs. red and black pepper. two teaspoonfuls of flour. one small tablespoonful of butter. Take one spoonful of olive oil. butter with which the flour has been mixed. being careful not to break the slices of eggs. Heat the milk to boiling. G. and serve on thin slices of graham toast. P. Stir steadily till boiling hot. SHRinPS A LA NEW YORK.. When boiling add the oysters. DEVILED EGGS ON TOAST. one-half pint of milk. then the cheese. Then melt two of milk put in one-half pound and cream. Graham. the a bowl with the back of a silver spoon till smooth. sauce. Season with salt and pepper. One pint of select oysters thoroughly drained. Let When the eggs are cooked tablespoonfuls. A. After five minutes' stirring they are ready to be Mina Murdie. stir in one egg. but what there is will be very appetizing. olive oil and condiments together in Put the milk. mix the yolks. a quart of shrimps. of butter in a chafing dish and of dried beef shaved very thin and one-half cupful it simmer ten minutes and done. mix butter and corn-starch together and stir in. Take four tablespoonfuls of butter. served. with the edges curling. The butter must be melted in the chafing dish. let some one spread thick over slices of buttered toast the paste. There will be but little Sarah Bryan.192 CHAFING DISH RECIPES. and the salt. buttered. heaping tablespoonful of grated cheese. First let the dried beef stand a short time in cold water. Wash and dry the shrimps. When heated. CREAMED OYSTERS. Hampton. which have been brought to the boiling point. While attending to this. DRIED BEEF. salt and pepper to taste. butter the size of a walnut. two tablespoonfuls of flour and a quart of milk. salt. all into the chafing dish. the whites of the eggs cut up very fine. pepper strewn over them. it is H. pour over the anchovy toast.

(See Page 118. (Roman Recipe. a good night's sleep restless night who. a i. and a fine morning have often made a hero of the same man and a rainy morning would have proved a coward. 2. Reagor's Roast CaDon." 4. (Excellent with Sai^c. by indigestion. Bread Sticks.) . Wafers — Long Brancn Recws. 3. Pineapple Cheese.) 5.) 6. Chicago Cheese Bars. Mrs. Lenten Salad. (Aunt Mary's Recipe.) "A delightful supper.

— — — Bon Bon Box — Crinkled Pacer. Favor con Bon Box. to Make — See Pages 6. 8. 4. Drum Fa'vor 7. — Sewing Basket. 3. Favor Musical Instrument.BON BON BOXES AND OTHER DELIGHTS FOR (How 1-2-5. . 9. Favor. WEE MEN AND WOMEN 28.) 27 and Snapping Mottoes. Bonbonniere Everlasting Flowers.

Have pepper to tered over a steak of venison cut quite thin. change the water. chop very fine. four tablespoonfuls of cracker crumbs. Pachaly. add a teacupful of the liquor of the clams. one-half of a carrot. VENISON STEAK. serve in chafing dish. and onequarter of a pound of salt pork. Chop fine twenty clams. Mix salt and pepper with the dry lobster to season it more highly. This stew should be served in a chafing dish. Let the whole come to a boil. a whole onion with three cloves stuck in it. Mellen. Add as salt. Mrs. Cut two pounds of veal into squares. stirring continually. herbs and carrot. Boil three-quarters of an hour and take out the whole onion. Season thoroughly. 193 Take about a pint of crab meat. Stir the butter and liquor together in the blazer. turn the steak several times until it is quite done. taste. putting in only enough to cover. sauce and salt CREAMED LOBSTER A LA NEW YORK. of butter. place in pan. F. Mrs. add to the meat and stir till it comes to a boil. pepper. and when cooked thoroughly add a glass of sherry. W. one cup of rich A . it CLAMS ON TOAST. then pour over the sherry. L. B. rolled fine and the yolks of three hardboiled eggs. Mix smooth two spoonfuls of flour in a little water. salt and pepper. yolk of one raw egg and a dash of dry mustard. and cook for eight or nine minutes. when melted it. cut up into dice-shaped pieces. five small white onions. Let simmer a few moments. Frehling. Add a dash of Tabasco sauce. one hard-boiled egg. Set on fire to boil. Mrs. a dash of Tabasco sauce or pepper and black pepper. add one tablespoonful of butter and one-half pint of pure cream. Phillips. and as soon does so. one-half cupful of butter.CHAFING DISH RECIPES. Thicken with a cream sauce. MINCED CRAB. one-half glass of currant jelly. lay pound salt and Mix the butter and jelly together in the chafing dish and into it the steak which has had the pepper and salt scatof a Take one-quarter one glassful of sherry. cover closely two minutes and serve immediately. P. a piece of butter the size of an egg. a small bunch of aromatic herbs. cold boiled lobster picked in pieces. C. STEWED VEAL. add the clams and stew for eight minutes. and pour over the hot slices of toast.

stirring A little finely chopped lettuce is an all the time from the bottom. Lay in Have three several slices of chipped beef and cover for three minutes. well beaten in a bowl and two soon as the beef gets hot stir in the eggs. tablespoonfuls of milk ready. N. As thicken slightly with flour rubbed until smooth in a little butter. and a pinch of dry mustard. on toast. Jane Merriam. even squares.19 4 CHAFING DISH RECIPES. Mix with one-half pound of butter. Sampson. As eggs. CALF'S LIVER AND MUSHROOMS. part of a calf's liver which has been stewed gently in butter and a little water in the morning and cut it into small. then add cracker crumbs and lobster. Mrs. you prefer. When heated. or while hot. addition. Boil a chicken until tender the usual way. put in the liver and part of a can When it has cooked five minutes add a small glass of mushrooms sliced. the yolks of three hard-boiled eggs. Mix the butter. Trall. A. put into the Take chafing dish and add seasoning of salt. Mrs. place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown. and a little salt. pepper. Season. yolks of the hard-boiled eggs and mustard to a Heat in the chafing dish and add gradually the milk and smooth beaten yolk of the raw egg. Toss the mixture about with fork and spoon until thoroughly heated. . heat thoroughly and add one cup of rich milk. a very little cayenne pepper. DRIED BEEF AND EGGS. paste. Serve milk. Emma C. and when it comes to a boil. Mrs. soon as it comes to a boil pour over squares of toast. of Madeira and serve with hot toast. Put a piece of butter the size of a walnut in the chafing dish. as When cold. CREAMED CHICKEN.

One salt tablespoonful of vinegar. they are eaten after the meat course. Put the yolk of an egg into a cup with a salt-spoonful of salt. one salt-spoonful of French Cook. then a few drops of vinegar and the same of lemon juice. parsley. of some kind have been used since the earliest times. or as the main course for the Sunday night supper. capers. and one of pepper. In order that each may come in its proper place we give here the recipes of only those salads which are made of meats. Delmonico's. English Cook. Then add olive oil. three of olive oil. slices of lemon. drop by drop. after which they are garnished with tiny lettuce leaves. Meat of all kinds should be cut into small dice or picked apart with a fork and should be piled in fancy shapes on a platter the mayonnaise then spread over them. Take a yolk of a hard-boiled egg.SALADS s ALADS MEAT. sort of introduction to the heavier dishes that garnished the table. salads are of two kinds: those made with meats and those made without. adding slowly and alternately one gill of olive oil and two tablespoonfuls of vinegar. now. Finish with a tablespoonful of chopped herbs. see Part II. and sugar. etc. FAVORITE DRESSING. stir one way with a wooden spoon. pepper and a teaspoonful of prepared mustard. FRENCH DRESSING. — MAYONNAISE DRESSING (USUAL METHOD). and beat then add one-half teaspoonful of dry mustard and beat again. Like soups. Continue this process until the egg has absorbed a little more than a gill of oil. finish by adding a very little cayenne pepper until light. FISH MADE OF AND SHELbFISH For vegetable salads. 195 . rub it through a sieve and put into a bowl with the yolk of a raw egg. salt. hard-boiled eggs. celery tops and chives. but only within the last few years has the real salad grown into general In ancient days salads were eaten as a favor.

one tablespoonful of flour well . Brooks. CREAM DRESSING One cup of butter (BOILED). Then add four eggs. will make a pint of the Mrs. one-half teaspoonful of mustard. the butter last slightly melted. M. Stand over the fire until it approaches the boiling point. one-half teaspoonful of salt. one at a time. Y.196 SALADS. white pepper. one tablespoonful two tablespoonfuls of butter. It is nice with potato salad. a little cayenne. then add one-half cupful of sweet cream. to this add three-quarters of a cup of butter whipped thoroughly. one tumbler of weak vinegar or part waten Beat the eggs and add gradually the different ingredients. SALAD DRESSING MADE OF BUTTER. It is then ready to bottle. and one-half cup of sugar creamed. two eggs well beaten. of melted butter. juice of one lemon. which are to be added last. Whip all together while simmering on the stove three minutes. cook these and when ready to use add one cup The of whipped cream. stir till it thickens. Mrs. all save the eggs. whole eggs. Anna Smith. Mrs. A. a pinch of cayenne pepper. (Excellent. one-half cupful of water. one heaping teaone tablespoonful of sugar. Let cool and it is ready for use. three teaspoonfuls of salt.) Beat the yolks of eight eggs. D. and let come to a boil. F. add one cup of sugar slowly. remove and bottle. spoonful of salt. When cold add one gill of cream. one teaspoonful of white pepper. one of mustard. BUTTER HAYONNAISE DRESSING (BOILED). beating thoroughly. Take three gills of vinegar. seven tablespoonfuls of olive oil. Two WHIPPED CREAM SALAD DRESSING. Robb. Next one cup of cream and last one and one-half pints of boiling vinegar. of sugar. add one tablespoonful of salt. and one-half cupful of cream or milk. yolks of three eggs. Put the vinegar on the stove. beating thoroughly. BOTTLED SALAD DRESSING. a pinch of cayenne pepper. one tablespoonful each of salt. Also add one tablespoonful of mustard dissolved in a little boiling water. after coming off the stove. one teaspoonful of flour. one-half cup one teaspoonful of dry mustard. Z. Add the other ingredients. This quantity dressing and will keep for two months. set the basin on the range. a dessert-spoonful of dry mustard.

stir 197 in part of the cream. When cold. season with salt and pepper. . pour in the mixture. take out and turn them into a basin to cool. wash in several waters. add one cup of Let it come to a boil. Hicks. A. drain and arrange in a salad bowl. Thoroughly wash and drain some nice lettuce leaves. Galbraith. and over this pour a little mayonnaise sauce and serve. bottle and put in ice-chest. boil and skim. break apart and put them into a salad bowl. Prepare a plain salad dressing with oil and vinegar and season with pepper and salt. garnish with heart lettuce. (Good. spread some of it on a dish. J. Put two heads of celery cut into tiny pieces. Pour over enough boiling water to cover. Booth. Pour into the pan two tablespoonfuls of vinegar and let it heat. G. lay on the oysters. fresh dandelion leaves. M. and serve. bring to a boil one and one-half pints of vinbutter. Place in the refrigerator until ready to serve. cover with the remainder of the mixture. spread it over the top of the lettuce and pour on top a cup of cooked. Juliet. mixed egar. salt and Take out and put the strained liquor from one boil for five minutes. Mrs. Chop some cold remains of roast lamb or other cold meat. then pour it over and serve. place them in a salad bowl and add some chopped boiled potatoes and a small quantity of celery cut into pieces. into a saucepan with a tender cabbage. Mrs. add a little oil and vinegar to the celery and cabbage. dozen oysters into a saucepan. When partially cool beat with beater. pour over boiled salad dressing. then add the fat and all to the salad. add a little vinegar and salt.) SALADS. Put in the oysters and cook slowly for a few minutes until done. SWEET BREAD SALAD. Take LAMB AND GREEN PEA SALAD. Cut some cold boiled sweetbreads into small dice. well for two or three minutes. T. Pour the dressing over the salad. Qgg Mrs. Country Girl. but cold. OYSTER SALAD. Break into small pieces two slices of bacon and fry on the fire until done. peas. little HOT DANDELION SALAD.

cut quarters up the balance of leaves in smaller pieces and mix with the salmon. turn into the salad bowl and garnish with the whites of hard-boiled eggs cut into rings. spoonful by spoonful. remove the skin and bones and flake fine with a silver fork. one teaspoonful of sugar. E. Open 2. and skin. Vance. lay these aside. P. set aside in a cool place. Mrs. three teaspoonfuls of salad oil. one tablespoonful of lemon juice and one-half tablespoonvinegar. two teaspoonfuls of white sugar. Arrange the outer edges of lettuce leaves in a circle around the salad and cut hard-boiled whites of eggs in rings over the top. pepper and sugar. two hard-boiled eggs. SALMON SALAD— No. they will not be dark and will mash more easily. Rub the yolks of the eggs to a fine powder. CHICKEN SALAD— No. dash of red pepper. then add the salt. and putting in a few drops at a time. one-half cup of vinegar. and sprigs of bleached celery tops. To one can of salmon take two good fair-sized heads Wash lettuce and allow it to drain. When wanted place the salmon on a bed "of fresh lettuce leaves. If eggs are gently lowered into boiling water and boiled just ten minutes. To one can of salmon add one-half spoonful of salt. a can of salmon. While it drains make a of lettuce. made-mustard. and pour in the vinegar. one egg well beaten. when perfectly cold remove skin . B. add one onion. dressing of the yolks of four hard-boiled eggs and two yolks of raw eggs. pepper. Mariette Simmons. then the oil. beat until perfectly smooth. simmer until the chicken is very tender. one teaspoonful each of salt. Put a four-pound chicken on to cook in cold water. CHICKEN SALAD. M. Remove every scrap of fat. grinding hard. SALMON SALAD. cut the celery into bits one-half inch long. D. gristle. Let all stand together and whip the raw eggs to a froth. mince the chicken fine. Add to the white meat of a cold cooked chicken three-quarters of its bulk of chopped celery. tossing and mixing until the bottom of the mass is as well saturated as the top. one tablespoonful of olive oil. 2. Place all in a dish and pour over the dressing. mix them. whipping the dressing well. one-half teacup of vinegar.198 SALADS. one of mustard and one of salt. The mustard must now be added. cover with one-half cupful of ful of mayonnaise and serve. Beat this into the dressing. Set in a cool place for two hours. Cut threeof an inch off outside edge of lettuce leaves.

Wash and drain some heads of chicoree. pour over the salad some mayonnaise dressing and serve without delay. five onions. put them in the mortar with the yolks and pound to a paste. HERRING SALAD. 199 and cut meat into cubes. sprinkling the egg and coral over and . J.SALADS. dry the celery and mix with chicken. Peel some rather large tomatoes. six apples. when sections and place them around the chicoree. two stalks of celery. and arrange in a mound in the middle of a dish. Pick the meat from the body of a lobster. GRANADA SALAD. cut fine. Do the same with the spawn or coral of the lobster. dress with mayonnaise dressing. Chicago. dish garnished with the white celery tops. Season the mixture with salt and pepper. Kinsley's. hollow of the whites with paste. and interspersed with sliced beet and cucumber on the top. Pour the sauce into the bowl. Put away in a cold place until wanted. Repeat in the same piece. divide them in Boil some eggs hard. one and one-half pounds of veal. pepper and vinegar. one-half of a pickled tongue (beef). with the contents of the claws. them in halves. manner until the bowl is full. garnishing it with crisp leaves of lettuce. Chop everything separately. mix. one chopped fine and one tomato cut into small pieces. being careful not to cold cut break the whites and put them in a mortar. but mix the soft part and any bits with the sauce. Pick some shrimps or lobFill the ster. into slices one-quarter of an inch thick. Chop the whites of two hard-boiled eggs small and rub the yolks through a hair sieve. pepper and vinegar to D. wash and cut three heads of celery into pieces about one-half of an inch long. put in a layer of shred lettuce and small salad. scoop the yolks out carefully. Serve on a cold Ivy Brown. Combine one Eight herrings. with hard-boiled eggs. six potatoes. LOBSTER SALAD. CRAB SALAD. season hard-boiled egg with salt. level it off at the top and arrange them around the tomatoes. Anna Rurk. P. thoroughly mix and place in salad-bowl. and place the slices of lobster. then mix with mayonnaise dressing. put into cold water until wanted. when ready to serve. take out the tail part in one and cut it. quartered. pint of crab meat.

Richmond. Mc. and the whole moistened with a salad cream. pour some mayonnaise sauce over the top. A. garnish with lettuce. SARDINE SALAD. A. Hannah Lane. Cut the lobster into dice and season with two tablespoonfuls of vinegar.200 SALADS. one teaspoonful of salt and a little pepper and let it stand in a cool place for an hour. with the coral and beet and sliced lobster. FISH SALAD. so that the colors may contrast well. reserve some of the hard-boiled eggs. Before serving. L. Mix sardines with some hard-boiled eggs chopped fine. A salad can be made of any kind of cold fish mixed with pickled gherkins or any other kind of green pickle. 2. . Oysters or shrimps may be added to the other fish. Mrs. two tablespoonfuls of oil. add some chopped parsley and layover the top some sliced lemon. LOBSTER SALAD— No. between the layers. Garnish with slices of lemon and some parsley. To ornament. Houston. yolks and whites. arrange these. Mrs. crackers and cheese. H. When ready to serve line the salad bowl with crisp lettuce leaves. T. Crab may be prepared in the same manner. Serve with toasted. and after mixing the lobster thoroughly with mayonnaise place it on the lettuce. chopped fine and wet in vinegar. which should be separated neatly into flakes.

and the future possibilities are only a question of time. to insure that flaky crust which is so much liked. If the cook will insert a piece of white note paper into the oven and after five minutes take it out she will know what its heat is. and the pastry board should be of hard wood. The sodden. Confectioners' paste is usually kneaded on marble slabs. brisk oven is needed for all pastry. of soup THE making almost developed making in America has been GOOD PASTRY MAKING. therefore. It requires simply good judgment and a deft touch. decided in tone. pale. like really successful cooks. Yet care and forethought will make a pastry maker. if possible. the lighter it will be. spite of that old saying. unsightly looking dough crusts that emerge from the ovens of many housewives would seem to justify this saying. It is said that successful pastry HOW TO HEAT THE OVEN. They vow they have made the pastry quite right. very simple test will show the right heat. The quicker puff paste is made. makers are born.PASTRY. but the oven has burnt it black or else cooked it a sickly white. 201 . The lard. shows that the heat is just right. This is because intelligence has not governed the heat of the oven aright or knowledge has not shown what is the heat suitable for pastry. The hands should be cool when mixing it. a nice brown color. Many err on account of the oven. guesswork has given the usual fatal results. A pale yellow hue on the paper will indicate that it is too slow for ordi- A A nary puff paste. not made. A very dark brown shows too much heat. There is scarcely an article of food which has not been utilized in this unique way. PIES and TARTS & & of pies in to as fine THE GREAT AMERICAN DISH an art as that France. butter or Ko-nut entering into its preparation should be ice cold.

An egg is beaten up with a little sugar and a small quantity of milk is added. wet the edge of the rim to escape). Even when the oven is quite right and the pastry has been made moderately rich a woman will feel dissatisfied at the appearance of a pie because she misses the rich brown gloss that she has seen on pastry made by practical cooks. does away with the objecof lard. in all — First sprinkle the salt the is flour smooth. tionable feature namely. to prevent the juices from running out. a pinch of salt. To those mothers who must now and then meet — PUFF PASTE FOR PIES. M. HOW TO OBTAIN GLOSS ON PIE CRUST. Then come handy to brush over the small buns and none This wash is the secret of the rich brown on shop buns. This is pastry-glazing. should be converted baking-powder. is I prefer not to.202 PASTRY. One Directions for Mixing Plain Puff Paste. VEGETABLE OIL—SUBSTITUTE FOR LARD. indigestion.). and with the hand mix in quickly the shortening until Now mix in the cold water quickly as possible and fit roll out and to a pie plate is —some all butter the plate. that — . lap one half over the other and cut four or five small slits at the center (which enables the steam Now fill the pie with prepared filling. HOW If TO UTILIZE ODDS AND ENDS OF PIE CRUST. With this wash the pie is brushed over after the pastry has been finished and all its paste ornaments have been put on. lay the upper crust across the center of the pie. slightly press the edges down with your thumb dipping occasionally into flour. turn back the half that is lapped. needed to prevent the crust as a little flour on the crust from sticking. It is produced by egg-wash. look upon pies as an abomination yet feel they the call we suggest the use of Ko-nut instead Ko-nut. C. quart of flour. Bake to a light brown. To obtain this gloss she needs a wrinkle. a little effecting the transformation. cut off evenly around the edge of plate gather up the scraps and make another sheet for the top of the pie and roll out the upper sheet a little thinner than the under crust. (see Part II. in the remainder of the egg glaze will will be wasted. PIES AND TARTS. one and one-quarter cupfuls of cold water. one pint of butter (not too salty) or butter and lard half and half. E. in a measure. to prevent sticking. a few currants and some sugar it a little of the pie paste has been left over into tea cakes.

This makes two pies. heated to boiling. wash the hands with soap and water and dip them first in hot and then in cold water. . (Excellent. one-half cupful of lard. Sprinkle lightly with from each side. Lillian. Wash the butter in cold water. onehalf teaspoonful of corn-starch wet in cold milk. bake between upper and One cup of stoned raisins chopped lower crusts. 2. pie take a heaping cupful of flour. pound lightly and roll to about one-third of an inch in Fold as before and roll again. 203 PUFF PASTE— No. which should cool for a few moments before being poured in: One small cupful of milk. With the hands. For one little salt. raise up the top crust and pour in the following cream. Eden. Turn the paste on this. CREAHED PEACH Line a PIE. then add the white of one egg beaten to a stiff froth and one-fourth of a teaspoonful of vanilla. As soon as cool. one cupful of butter. working it with the hands until it is light and waxy but not oily. so that the Next fold from the ends. in rolling out the paste the tenderer it will be. one-third edges meet. Add the water. take out seeds and chop it fine with raisins. Mrs. it will roll easily. Sprinkle the board lightly with flour. Sift the salt Two with flour. Roll from you and to one side. PIES AND TARTS. a pinch of salt. so that the pastry is more delicate. turn the paste around. but do not have these meet. The less flour used flour. hour to cool. or. rub one-third of the shortening Stir quickly until the paste is into the flour. take the balance of the butter. deep pie dish with rich pie crust and fill two-thirds full with slices of canned peaches that have been dropped into boiling syrup and cooked for two or three minutes.) C P O fine. Put in ice-chest or cellar one thickness. Nancy Miller. and one-half cupfuls of flour (always sifted). Double the paste. When about one-fourth an inch thick. a butter the size of a walnut and very cold water.PASTRY. if you prefer to roll from you all the time. Mrs. one lemon. FINE PUFF PASTE. Let boil. When rather cool. RAISIN PIE. break in bits and spread on the paste. This frees it from the salt and buttermilk and lightens it. Cover with crust but do not pinch the edges. Shape the butter into two thin cakes and put in a pan of ice-water to harden. grate rind. Now fold the paste. add one cup of sugar and two tablespoonfuls of water. smooth. one tablespoonful of sugar.

Spread on the top of the pie evenly and return to the oven a few moments. meringue of the two whites slightly sweetened. yolks of two eggs. add juice and grated rind of one lemon. PIES AND TARTS. then currants. When done have ready the whites of two eggs well beaten. When cold fill with fresh ripe strawberries. Two cups of tart apple sauce well sweetened. T. Line some pans with rich puff paste. R. Be careful to watch it after it is in the oven so that it does not burn. the sugar gives it a frosted look. POTATO : PIE. M. and proceed till the dish is full. a teaspoonful of jelly on the cenThis pie is sometimes ter of each piece ornaments it to a fancy degree. Bake in moderate oven one-half hour. ORANGE PUFFS. spread over this a meringue made with the whites of two eggs and two tablespoonfuls of powdered sugar. put the mixture in and bake. then put on the top crust. STRAWBERRY PIE. one-half teacupful of white sugar and one-half teaspoonful of lemon. J. the top crust over with a little water and sift over a little granulated sugar. Take Nannie Jones. Jenette Tweed. put a Brush thin layer of pie crust round the edge. out the pulp from two oranges. one cupful of white sugar and one cup of cold water." from its color. When done beat the whites of three eggs to a firm froth. Heat these ingredients well together. just long enough to set but not cook the berries. RASPBERRY AND CURRANT tin. Put a layer of red or black raspberries in the bottom of a deep pie then a layer of red currants cleaned and stemmed. called "silver pie. boil the peels until quite tender and then beat to a paste with twice their weight of sugar. E. slightly sweeten. sprinkle over one-half cupful of sugar and one-fourth of a cupful of water. spread over and set in the oven to brown. . then another layer of raspberries. the white of one egg well beaten. prick the bottom to let out the air and bake. all thoroughly beaten. PIE. Duncan. one-fourth of a teaspoonful of cinnamon. APPLE AND RAISIN PIE. put in the oven Mrs.204 PASTRY. well sprinkled with powdered sugar. pie and set in oven to harden. Peel and grate one large white potato. one-half cup of seedless raisins boiled for ten minMake a utes. then add the pulp and juice with a piece of butter the size of a walnut. mix and bake with an under crust. arrange in fancy shape over Miss Agnes Hyde. Stir well together and pour into a pie tin with a rich under crust and bake. Line a pie plate with rich biscuit dough.

cover with a top crust and bake about forty-five minutes. a teaspoonful of cinnamon. Lulu Rounds. two tabiespoonfuls of water. Bake a rich brown. a sprinkle of salt and a grating of lemon. tin to evenly the tin. a small level tablespoonful of sifted flour. Baldwin or Greening apples are the best. Slice Northern Spy or Greenings very thin and fill a deep dish. put on the upper crust. and press the edges firmly together. Then another layer of apple. Line a deep pie plate with pastry. ground cloves and grated lemon rind with the lemon juice. until the pie plate is well filled and heaped in the middle. NEW ENGLAND APPLE PIE. PIE. Then pare. wet the edge with cold water and lay a very thin strip all around to keep the juice in. bits of butter. and sprinkle with brown sugar. Over the top dot bits of butter. Annie Hull. If the fruit is not juicy enough. being sure to wet the edges of the dish. core and slice enough tart apples sprinkle over about one cup of brown sugar. . Sweeten with one cup of sugar and season with cinnamon or nutmeg. two-thirds of a cup of brown sugar. a few bits of butter. PIES AND TARTS. pared. Bake in a quick oven. such as cinnamon. sprinkle with flour. Place a border of plain or puff paste around a basin or deep pie dish. DEEP APPLE OR PLUM PIE. Cover top with a good puff paste. put an egg cup reversed in the center. An GREEN APPLE Line a pie fill PIE. 205 OLD-FASHIONED APPLE old-fashioned apple pie that appeals to all tastes is made in the following manner: After making a nice light crust and covering a deep pie tin with it. the peelings and cores may be boiled in a little sugar and flavoring and then strained and added to the fruit. Wet the edge of the lower crust. with the sugar. cut in thin slices. Nettie Wilson. plums make a good pie. Bowerman. Mrs. ENGLISH APPLE PIE. with rich paste.PASTRY. place a layer of apples over this. peel. very appetizing. served in the same way. and fill with tart apples. To be eaten warm with cream and sugar. Mrs. shake a pinch of salt over the whole. cored and sliced. core and slice tart apples and lay them in the dish with plenty of sugar and any spice that may be preferred. Cover with a crust and bake in a hot oven for from onehalf to three-quarters of an hour. Add one-fourth of a cup of water. Mary Butts.

PIE. lastly. one small tablespoonful of corn-starch. E. and pour over it a custard made of a pint of new milk. then rub through a three cupfuls of sweet cream. then the butter . four eggs and one cup of sugar. a little sugar. BANANA CREAM Julia Hoff. Mitchell. Cover the top with the whites of the eggs beaten stiff and slightly sweetened. Add APPLE CUSTARD PIE. two tablespoonfuls of corn-starch dissolved in a little milk. and four drops of the essence of almonds. butter the size of a walnut. yolks of two eggs and one teaspoonful of vanilla extract. now fill the crust to the top with cherries. PIES AND TARTS. CREAM PRUNE For two pies.206 PASTRY. then pour it into the pie crust. Line a pie pan with crust and bake in a hot oven. CHERRY PIE. Line a pie dish with a rich crust. Place in the oven just long enough to give it a rich brown color. the beaten yolks of three eggs.) Then fill the pan with a custard made in the following manner: Two glasses of milk. indeed. flavoring with nutmeg. good. Beat into this the milk and. stoned cherries. PIE. When done. Ella N. fill it generously half full with ripe. J. Boil in a double boiler until it thickens. one small cup of sugar. one and one-half cupfuls of sugar. D. cover the bottom with slices of banana cut lengthwise. Dot over a few tiny bits of butter. Line pie plate with good crust. Three cups of milk. cover with the upper crust and bake. Partially bake the crust before turning in the filling. Cover with the beaten whites of two eggs and two tablespoonfuls of sugar. APRICOT CUSTARD PIE. Louise Hull. the beaten whites of the eggs and flavor with pineapple. Flavor with pineapple. COCOANUT CREAH of milk. separately. very thin. Put the milk and cocoanut over the stove in a double boiler and when hot stir in the sugar. wash and stew two cups of prunes. (Two small bananas are enough for one pie. two cups of thick stewed sour apples strained through a colander. three eggs and a teaspoonful of ground rice. sprinkle over them a good cupful of sugar and a teaspoonful of sifted flour. the whites. PIE. Bake with an under crust. Beat the whites and yolks of the eggs. Bake in a quick oven about fifteen minutes. and mix the yolks well with the apples. One-half cup of prepared cocoanut soaked five minutes in two cups one egg. Spread smoothly at the bottom a layer of apricot marmalade an inch thick. colander. Very Amy McCall.

A. E. brown an under Part II. one full cup of sugar. healthy. PIE. slit in center. Make GRAPE OR CRAB-APPLE MARMALADE PIE. press the edges Green currant pie is excellent well together and bake forty minutes. the same as huckleberry only use more sugar (brown). B. R. C. line a pie dish with paste. H. sprinkle a teaspoonful of flour over. cover the pie. F. GREEN GRAPE I. put in the berries two-thirds of an inch deep. and fill with the following the stove in a double boiler. AND TARTS. cover with twothirds of a teacupful of brown sugar. cut a slit in the center. Spread over with the white Place in the of one egg beaten to a stiff froth and slightly sweetened. R. It will hurt — made of Ko-nut. J. Pick the berries clean. made the same way with a little additional sugar. H. 207 in a little cold of corn-starch dissolved in milk. butter the size of a walLet it nut. a little salt. P. R. L. LEMON Bake to a nice PIE (PLAIN). PIES and the yolk of the egg beaten previously baked. and easily made pie. BLACKBERRY in PIE. A.PASTRY. Stew the grapes and remove the skins and seeds by pressing through a colander. sprinkle plentifully with sugar. very good. Pick out all the stems and wash one quart of berries. . CURRANT ripe. Have ready a pie tin with under crust. wet the edge of the paste and cover with top crust. cover with strips of crust and bake. U. oven to brown. When milk and one tablespoonful cooked pour into a pie shell S. make as directed for W. C. This is a plain. press the two crusts together around the edge and bake in a quick oven for forty minutes. Pour in to a depth of onehalf of an inch. dredge in a little flour. only thick enough for a rich cream. come to a boil and stir in a little corn-starch previously dissolved in cold water. would scarcely believe it but green grapes make a fine pie. add a pinch of salt. and juice of one lemon. HUCKLEBERRY PIE. cold water and PIE. A. Put a meringue on top. not lard see dressing: One pint of water put on crust — no one. and put in two tablespoonfuls of water. fill with red currants not previously cooked. yolk of one egg. Add sugar in proportion of two cups of grape pulp to one of sugar. Butter a pie plate and line with rich paste rolled quite thin. You M. wash huckleberries.

then set in the oven for two or three minutes. Serve cold. sweeten. this is long enough to give it the desired golden brown color. Mabel Sanderson. Flavor with vanilla. Take Marcia Clements.208 PASTRY. and bake with an Mrs. pare and grate it. A lemon pie that is ting the crust intended for corn-starch into a little then add seven tablespoonfuls of sugar. . add one-third of a cake of Baker's chocolate. pies grate the rinds and use the juice of three large lemons. removing all seeds. Bake fifteen minutes. over the pour boiling milk over them to form a pour into a saucepan and thickens. adding a few cracker crumbs. then bake with two crusts. one tablespoonful of rose water. the well-beaten yolks of four eggs and the grated rind and the juice of two lemons and bake. add one-fourth of a cup of butter and fine. then add four eggs well beaten. like an apple pie. LEMON PIE— No. Hillier. then add the milk and the whites of the eggs last. While is baking beat the whites of the four eggs and one heaping tablespoonful of pulverized sugar to a stiff froth. PIE. A puff paste should be made for this and previously baked. then put in a cup of sugar. when the pie is baked spread this smoothly over the top. Johnson. A FRENCH TART. Pound stir eight macaroons until it light batter. add a cup of boiling water. with a fork rind. Pare one large lemon or two small ones. beat the yolks of four eggs with one coffee-cupful of sugar. PIES AND TARTS. add to it one-half pound of sugar. in top. CHOCOLATE CREAM Heat one pint of milk to scalding. a large pineapple. one cup of butter. so that the juice does not puncture holes Mrs. D. John R. add fire six well-beaten eggs. Stir one tablespoonful of cold water. Clute. PINEAPPLE PIE. just rich it into a this pie May LEnON PIE— No. one-half cup of butter and two cups of sugar to a cream. SLICED LEMON PIE. For two stir 3. pinching down edges well. Slice very thin. taking care to leave none of the white Put on a top crust. enough to be enjoyable. under crust. escape. S. mix all together. 2. let all boil. a little grated nutmeg. is made by putdeep plate. Line a pie plate with rich pie crust. a small glass of wine. then the lemons beat well again.

enough for three pies. pare the outside and cut again in small pieces. add one quart of rich milk. be Ida M. DATE PIE. remove the seeds. Merinda Clay. Now set the pan on the back of the stove and cook slowly. one Beat all together and level tablespoonful each of ginger and cinnamon. one cup of add one cup of thin. peach or pear juice for flavor. V. let cook slowly until tender. add the mixture and bake twenty minutes. Soak one pound of dates over night in a little water and stew them in the same the next morning until soft enough to strain through a colander. Bake on Mrs. single crust three-quarters of an hour. fill with the mixture and . This quantity is sufficient for three pies. the yolks and whites of three eggs beaten separately. three well-beaten eggs.PASTRY. Stew and mash through the colander a pound of prunes. made for the top. Mrs. one and one-half cupfuls of brown sugar. Icing may PRUNE pulp. deep-colored pumpkins are the best. One SQUASH PIE. the yolks of two well-beaten eggs and one-third of a cup of sugar. Just before serving. PIE. with a teaspoonful of cinnamon. grated. Line a dish with pastry. Baxter. a little salt. Cut in half. line a pie plate with crust. PIES AND TARTS. STEWED SQUASH OR PUMPKIN FOR PIES. be substituted for pumpkin if latter is not at hand. butter size of a walnut and four or five gratings of nutmeg. Hubbard squash may Amy Brooks. Sally Bowles. bake with an under crust. sweet cream. A. Medium. three small cupfuls of boiled and strained pumpkin. a pinch of salt. It requires cooking at least half a day When cool press through a colander. one and one-half cups of brown sugar and one-half of a nutmeg. one-half of the pumpkin is required the other half can be dried and used E. a teaspoonful of corn-starch rubbed smooth in a little cold milk. one-half cupful of molasses. cups of milk to four and one-quarter cups of sifted squash. then cut up in thick slices. (Like Mother Makes. PUMPKIN PIE. Put in two spoonfuls of apricot. As only to have it dry and rich. salt to taste. 209 the juice of one orange. at some future time. Put one-half of it into a granite saucepan with a very little water. Add two Use five eggs. sift powdered sugar over it. Bake with an under crust. stirring often until the moisture is dried out and the pumpkin looks dark and red.) quart of milk.

nutmeg. Tibbitts. Line a pie plate with slice good flavored peaches. L. one-half cupful of one tablespoonful of flour wet in a little of the water. one cup of fine bread-crumbs. bake quickly. line a pie dish with paste. Julia T. Hattie King. L. one cup of water. PEACH OR PLUM Peel. one-half cupful of vinegar. and bake between two crusts. one-quarter of a cup of butter. sprinkling sugar liberally over in proportion to Dot with butter. Beat with the whites two tablespoonfuls of powdered sugar and spread over the top of the pie. those that have grown in the sun. . and bake with an upper crust. Gregg. a piece of butter the size of an egg. and crust and lay in HOCK CHERRY PIE. add a very little water the sweetness of the peach. the fruit. Geo. Spence. altogether superior to those made of the fruit stewed. B. Stir all together Mrs. PIES AND TARTS. then cut in pieces one-half inch long. MOCK MINCE PIE. cut off where commence. Select the red stalks. one cup of sugar. cupfuls of sugar. Orval Townsend. one cup of milk. slit in the center. Make a good crust for it. good vinegar and one-quarter of a cup of water. trim off the edge and bake in a quick oven until done. Melendy. one Now add three-quarters of a cupful of teacupful of sugar and mix well. bake with Mrs. Rhubarb pies made in this way are N. them water and VINEGAR Line pie tin PIE. PIE. Lay on bits of butter and bake in a moderate oven. two eggs well beaten.210 PASTRY. cover with a crust. one-half pound of chopped raisins. prick each one with a fork to keep from cooking to pieces. with good crust. put a layer of the rhubarb nearly an inch deep. under crust only. or with cross-bars of paste across the top. riARLBOROUGH One cup of strained stewed apples. strip off the outside skin. one cupful of sugar. RHUBARB the leaves PIE. one teaspoonful each of cinnamon and Take two nutmeg. stone PIE. take three tablespoonfuls of flour. Mrs. shake over a little flour. sprinkle with salt. flavor with nutmeg and cover with strips of crust. One cupful of cranberries. Do not burn. E. brown lightly. A. a large teacupful of sugar.

This is sufficient for three pies. Four pounds of lean boiled beef when cold. GOOSEBERRY PIE. one tablespoonful of salt. PIES AND TARTS. one tablespoonful of pepper. . James Morrison. Remove from the fire and when nearly cool. before baking prevents blistering. Line a dish with paste. Six eggs. onehalf cup of sugar and any flavor to suit. Fill the dish three-quarters full. one tablespoonful of allspice and four tablespoonfuls of cinnamon. Beat three eggs well. then cover R. CUSTARD PIE. chopped fine. sift over this a small teaspoonful of flour. bake with one crust only. flavor to taste. three pounds of raisins. Y.PASTRY. Will keep good all winter. regulating the quantity of sugar you use by their sweetness (one cup at least). one cupful of butter. but keep perfectly cold. one tablespoonful of mace. 2. There is a perforated pie plate made which is especially suited to custard pies. as the steam escapes and prevents the pie becoming soggy. one-half pound of citron. Pricking the dough Mrs. A. two quarts of sweet cider. Astor House. The crust may be baked light brown before adding the custard. mix thoroughly and warm it on the range until heated through. two pounds of currants picked over. though vanilla is the best. one tablespoonful of cloves. cut up fine. put strips of paste across as for a tart pie. Eunice Forshee. twice as much of chopped green tart apples. cover it tightly and set in a cold place where it will not freeze. stir in a pint of good brandy and one pint of Madeira wine. washed and dried. Put into a crock. MINCE PIES. Put only one-half cup of water to a two-quart saucepan of the rhubarb in stewing. CUSTARD PIE— No. and bake in a quick oven until the crust is done. one and one-half cupfuls of sugar. N. Line a deep dish and fill with ripe or green gooseberries. add one pint of milk. two grated nutmegs. fruit to taste. one pound of brown sugar. Katharine. add a very little butter. a little nutmeg grated. brush the paste over with the beaten white of an egg to keep it from becoming soggy. 211 RHUBARB Stew and sweeten PIE (STEWED). with a crust and bake. B. one pint of boiled cider. one pound of chopped suet. seeded. or it will be too juicy. Chef de Cuisine. six tablespoonfuls of corn-starch or flour and three cups of milk. one quart of cooking molasses.

2. your taste. Mrs. Howitt. a little mace. granulated sugar and beat two eggs and one-half teacupful of then add one large teacupful of rich. Maria Colby. one pound of brown sugar. gentle oven. A. a little a gentle oven until the icing is crisp. 3. one quart of the best cider. some persons put in a quart of Madeira wine and a little Marion C. EGG MINCE HEAT (FOR PIES). a tablespoon of salt. Campbell. the peel of one large or two small lemons chopped up. flavor it Bake the tartlets in a nicely. shredded. Time: about one-quarter of an hour jam may be put over the to bake the tartlets. add one-quarter of a pound of candied orange and Mix all well together and press it into a jar citron. CREA/1 PIE. If a richer tartlet is wanted. and spread a little sugar Strew a little more sugar on the top. W. chopped fine. six large apples. R. six tablespoonfuls of vinegar. Line some patty pans with a good crust. Take them out. 2. viously) with the mixture One cup and ice with whites of eggs. Select a nice shin of beef and boil down till very tender. for use. R. boil HINCE PIES— No. and bake them in icing over them. one-half pound of citron. one-half pound of suet. C. of sweet milk. For one pie take the yolks of well. B. Mrs. add one pound of clear beef suet chopped very fine. nutmeg and salt. custard. cored and chopped. . MINCE PIES— No. F. butter the size of an egg. one-half pound of candied lemon peel. CREAM PIE— No. Take six hard-boiled eggs and shred them very fine. one-half pint of wine. a cup of maple syrup. one tablespoonful of flour. sweetened. yolks of three eggs. three pounds of seedless raisins. PIES AND TARTS. Boil until it thickThen fill the shell (which has been baked preens.212 PASTRY. wash one pound of currants and dry them. pared and chopped. Instead of cider. let them cool. two pounds of currants. cut into thin slices. take double the quantity of beef suet and chop very small. Make a custard. and three-parts fill the pans with custard. sugar and spice to Take two pounds of beef. stirring constantly. with sugar to your taste. six pounds of greening apples peeled. one cup (large) sugar. brandy. CUSTARD TARTLETS. glass of rose-water. and chop it very fine. E. three pounds of currants carefully cleaned. I prefer the cider.

molasses and soda and put into crusts. and bake on tins in a moderMrs. or meringue. Mrs. then mix crumbs of Helen Morse. pineapple and chocolate cream fillings are fine. RASPBERRY. creamy. Rub the curd thoroughly before mixing with the other ingredients. fasten the edges securely. Turn the other half over the fruit. placed on the top of fruit tarts. I. E. Set in the oven to brown. Davis. about threequarters of an inch deep. Josephine LaRue. Mrs. Mary Manning. BUTTERFLY PIE. round. MERINGUE TARTS. sweeten to taste and spread on top. heart-shaped or oblong shallow pans are required for Line with paste and bake. Mix the water. A few stars or leaves or strips of paste criss-crossed serve. one-half teaspoonful of soda. PIES AND TARTS. Dried fruit. either hot or cold. Take CHEESE PIE. one cup of warm water and five cups of flour. Cut it out in rounds with a small basin.PASTRY. roll it out two or three times. two eggs. TARTS. any preserved fruit and after beating the whites of two mix very slowly w ith them one-quarter of a pound of sugar flavored with lemon or pineapple. smoothing evenly on. Take tarts of eggs to a froth r . threefourths of a cup of sweet milk. Beat the whites of the eggs stiff. Cover the tarts thick. If made with care there is none better. cherries or gooseberries. C. and lay a few black raspberries. with this mixture. One cup of butter. Small. two cups of sugar. one cup of molasses. Powder with cinnamon. Serve with sifted sugar. CHERRY OR GOOSEBERRY TURNOVERS. Bartlett. 2l. a good light crust. which have been stewed with sugar. set in the oven to brown slighlty and serve. when cool fill with jam or pretarts proper. Mary C. makes are fine tarts. one-half teaspoonful of butter and one teaspoonful of cornPut upon the stove in a double boiler and cook until starch or flour. ate oven. One teacupful of sour milk curd slightly salted. C. Burt.j sweet milk. stewed until thick. Bake in a deep pie tin lined with rich crust. one-half cup of sugar and one-half cup of English currants well cleaned. on one-half of each round. butter. Have a rich crust baked and fill with this filling. then leave it one-quarter of an inch in thickness. flour and sugar and sprinkle over.

the finely-chopped rind of a lemon. cut into puff paste for a pie. . to every bottles with this puree. roll into a sheet one-half inch oblongs three inches in length and two inches in width. bake for one-quarter of an hour in patty-pans lined with under crust. stir in one-quarter of a pound of butter. and ices. When cold pour into pastry shells and bake with a top crust Brush all over with beaten egg while hot. Pare and core a pint of apples and stew them with a pint of sugar. Pick over four pounds of green gooseberries. Hoover. and boil them in water twenty minutes. forming pairs with jelly between. GOOSEBERRY PUREE FOR PIES AND TARTS. Jane Carnes. Mrs. line patty-pans with rich paste. Boil water. one pound of white sugar. Julia Harrison. set back in the of puff paste. Mrs. H. Miss Maumie Hutchins. pound of berries. two pounds of flour. cork. of butter. dust with sugar. Place four or five blanched almonds on each tart.214 PASTRY. add the yolks of six eggs well beaten. Mrs. tarts Mrs. beat them well. sweeten well. and mix all thoroughly together. Lane. NEAPOLITAINOES. Take off. Stem the gooseberries. pint of water until they are soft. one pint of sugar twenty minutes in two-thirds of a pint of one and one-half cups of cocoanut and boil twelve minutes longer. fill and bake. To be eaten cold. take three eggs. oven to glaze for three minutes. SAND TARTS. three tablespoonfuls of cold water. Before baking wash the tops with the white of an egg. fill some and tie the bottles with a string. while warm. one egg. stir in APPLE CHEESECAKES. This is an excellent filling for pies. PIES AND TARTS. add one pound of sugar ENGLISH CHEESECAKES. when done spread one-half of the strips with jam and put the other half over. boil them in one-half and rub them through a fine hair sieve. Bake in quick oven. Make enough thick. mix well. C. Mix twelve ounces GREEN GOOSEBERRY TART. Roll very thin and cut into squares or diamonds. The Household. a teacupful of water and three tablespoonfuls of butter. J. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Sprinkle powdered loaf-sugar and cinnamon over them.

and have all the materials ready before commencing to mix them. Sift the cream of tartar into the flour. eggs fresh and thoroughly cold. Cake pans should be lined with buttered writing paper. the yolks to a cream). but beat from the bottom. insert a broom straw if not sticky. ground. HOW TO PUT A CAKE TOGETHER. up and over.f7=a -AND HOWTO MAKETHEM TO INSURE success in cake. use soda and cream of tartar in the proportion of one level teaspoonful of soda to two heaping teaspoonfuls of cream of tartar. Do not open the oven door often. cooky and doughnut making. sugar (pulverized. This is particularly necessary in gas-range ovens. and lastly the flour. then the flavoring. never fails. washed and thoroughly dried. next the whites of the eggs. use none but the best ingredients. beat the whites and yolks of eggs separately (the whites to a stiff froth. It reduces the temperature and causes the cake to fall. When sour used. Avoid stirring cake after the sugar and butter are creamed. the cake is done. by degrees. then add yolks to the creamed butter and sugar. raisins seeded and currants stemmed. dissolve the soda in a teaspoonful of boiling water. are called for — HOW TO BAKE A CAKE. Another good way to avoid burning is to lay a thin sheet of tin on the bottom of the oven and a piece of buttered brown paper over the top of the cake. then measured. adding milk is it to the cake before adding the whites of the eggs. A small dish of water in the oven will prevent scorching. Where the recipe calls for baking-powder and you are out of it. If soda and sour milk sweet milk and baking-powder can be substituted by using two and one-half teaspoonfuls of baking-powder to a quart of flour. The flour should be sifted. butter should be soft but not melted and if too salty. the cream of tartar or the baking-powder should be well incorporated with the flour. rinse two or more times with cold water. spices. always use soda. If fruit is added. — 215 . not baking-powder. never granulated) should be sifted. dredge flour over it. The following rule of putting a cake together. Work the butter and sugar to a cream. stirring it in slowly and thoroughly before the flour. To test the cake when baking. afterwards add the milk.

Either way is good. but the former is much nicer and more healthful.216 CAKES. The quickest way of beating eggs to a stiff froth large cup and use the "dover beater. blue and red instead of the fruits. The flavors mostly used for icing are strawberry. one small teacupful of also be cold. season to taste with vanilla. keep about one-third out until that on the cake is dried. without stirring until it threads from the spoon. indigo and cochineal can be used for coloring yellow. Clements. purple with grape juice. Currant. and beat until cold. and the dish on which. putting on them a small pinch of salt. then throw a small handful of sugar on them and begin beating at once. DATE. Beat the whites of two eggs to a stiff froth. PLAIN FROSTING OR ICINQ FOR CAKES. for the white of one &gg. almond. they are to be beaten should Allow. what is kept out to ornament with may be tinted pink with strawberry. If it seems too thin. is added it can be thinned with a little water. rose. chopped and added to the above icing substituted the whites of eggs is a most palatable change. blue with huckleberry juice. or in which. beat in a little more sugar. The eggs must not be beaten until the sugar has been added in this way. dry before the last coat enough to make it work smoothly. Saffron. tender frosting and one that will dry readily. then. green with spinach juice and brown with chocolate. pineapple and orange. Spread with a broad knife evenly over the cake. make up extra icing. stir in gradually. when syrup is slightly cooled. RAISIN OR FIG ICING. Fruits in place of . apply it in such forms as desired and dry as before. chocolate. If desired the cake can be covered with two If the icing gets too coats. Break the eggs. yellow with orange (using the grated rind of an orange strained through a cloth). with a clean glass syringe. cups of sugar and water to moisten. raspberry and cranberry juices color a delicate pink. which gives a smooth. is to put them in a prefer to use a platter and a silver fork." Some still keep adding sugar at intervals until it is all used up. FROSTING OR ICING (BOILED). lemon or what boil slowly Two you prefer. C. lemon. vanilla. Above all things the eggs should be cold. Let stand till it dissolves. powdered sugar. To ornament with figures or flowers. the second after the first has become dry.

Pour the hot syrup in a thin stream into — . a vanilla icing. Put into a granite-ware saucepan two gills of sugar and one-half of water and boil gently until bubbles begin to come from the bottom say. with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. it Maria Parloa. then stir in CHOCOLATE AND WHITE ICING. Stir over a hot fire until smooth and glossy. See Chocolate Glace Cake. If too thick add a little cold water. add onehalf teaspoonful of vanilla extract and spread thinly on the cakes. Put the cocoa in a small saucepan. Take PLAIN VANILLA ICING. the juice of two lemons and add to it powdered sugar until thick enough to spread. COCOA FROSTING. Miss Elizabeth K. and cook for one or two minutes. Pour over top of cake and smooth with thin bladed knife which has been dipped in water. add the cold water and stir until water. Never make a frosting so stiff that it will have to be made smooth with a wet knife. V.CAKES. Beat until smooth and glossy and free from lumps. about one and three-fourth cups of confectioners' sugar. Burr. two tablespoonfuls of cold water. three tablespoonfuls of hot water. Do not stir or shake the sugar while it is cooking. about five minutes. Four teaspoonfuls of cocoa. 21? LEMON FROSTING. P. then the hot add vanilla and a speck of salt. Take from the fire instantly. Stir the dissolved choco- Maria Parloa. It is better to let it run to the sides of the cake. PLAIN CHOCOLATE ICING. late into the vanilla icing. Make Scrape fine then add another tablespoonful of hot water. and add one tablespoonful of cold water to it. For frosting sides of the cake make a little stiffen This frosting never cracks as an egg frosting but is hard enough to cut nicely. GLACE ICING. enough sugar to make it stiff enough to spread nicely. one ounce of chocolate and put it in a small iron or graniteware saucepan. A. If not thick enough add a little sugar. Break the white of one large egg into a bowl and gradually beat into one cupful of confectioners' sugar. one-half teaspoonful of vanilla. perfectly smooth. Beat for three minutes.

O. nutmeg. — . Line a square with writing paper. ICING OF are fond of very sweet Melt a cup of sugar in one-half cup of water. dissolve soda in one tablespoonful of hot water and add Plantation Recipe Cloe. then add three tablespoonfuls of sweet cream in powder. one-half cupful of sour cream. a pinch of salt and one and one-half cups of flour. two thirds of a cup of sour cream. Pour the mixture over the leaves. butter it and place on the bottom a layer of rosegeranium leaves. Maple sugar makes a nice MAPLE SUGAR. one-half pint of seeded Mix in raisins. Continue to beat until the icing is thick. pour quickly over. two-thirds of a cupful of water and two rounded cupfuls of flour which have been sifted with two teaspoonfuls of bakingthe stiffly-beaten whites of three eggs. then stir in the flour and bake. The result will be a delightful flavor. one-half teaspoonful of soda. beating the mixture all the time. add the dissolved soda to the cream. one-third of a teaspoonful of soda dissolved in a little hot water. one teaspoonful of cinnamon. Bake in slow oven. and one-fourth of a. Jast. icing for those who GERANIUM CAKE. grated. Boil one-third of a teacupful of water and one teacupful of sugar till it hairs. gradually. one cup of shaved maple sugar. HAPLE SUGAR CAKE. Use two-thirds of this as a white icing and to the remaining one-third add one ounce of melted chocolate. sugar and molasses. A. add. be eaten warm. similar to the odor of rose petals. SOUTHERN FRUIT CAKE. the leaves pull off readily. the whites of two eggs that have been beaten to a stiff froth. yolks and whites beaten separately. G. order named. Spread this icing while warm. Vermont Housekeeper. One egg. one-half cup of currants. beat the sugar and egg. Boil till it threads from spoon. To melt the chocolate shave it fine and put in a cup. One cupful each of butter. Cream one-half teacupful of butter with one cupful of pulverized sugar. Flavor with one teaspoonful of vanilla. one-half teaspoonful each of cloves and allspice. and bake. three cupfuls of flour. then fold and beat till cool. which is then to be placed in a pan of boiling water. Maria Parloa. three eggs. then beat in the white of an egg beaten to a froth and stir to a smooth cream. Delicious.218 CAKES. To Vermont Maple Sugar Housewife. things.

the whites of three eggs. then one of figs. one nutmeg. Add any kind of fruit you like or a pound of raisins. V. Taintor. Alternate till all are used and bake in a moderate oven. HONEY CAKE. BLACK CAKE. M. E. Use one cup of brown sugar. DRIED APPLE PIE. Henrietta Colby. Mrs. M. stew raisins till tender and add flour to them. in the morning drain and chop fine. C. stir quite stiff and bake slowly. one tablespoonful of mixed spices and one nutmeg. one tablespoonful of soda. Add one-half teaspoonful of ground ginger. Mrs. 210 Soak four cups of dried apples over night in cold water. Holcomb. one-half teaspoonful of soda. one cup of sugar. two pounds of citron. Garribrant. pour the mixture into a buttered mold. grated. This cake may be eaten warm if wished. sugar and sour cream. A. a pinch of salt. three-quarters of a cup of butter. Hilton. two tablespoonfuls of sugar and honey. two teaspoonfuls of baking-powder. LOAF FIG CAKE. put in a deep pan a layer of dough. four pounds of raisins. mix thoroughly and when the cake is ready for the oven. A. MOTHER'S TIP-TOP CAKE. one ounce of cinnamon. Take one cup each of raisins. An excellent cake. one cup of milk. one ounce of mace. one cup of buttermilk. two eggs. pounds of currants. thirty eggs. the whites of three eggs beaten stiff. three pounds of sugar.CAKES. two and one-half cups of flour. one pint of wine. M. six One and one-half cups of sugar. two eggs. dissolved in small quantity of hot water. Three pounds of butter. stir stiff with sifted graham flour and bake. one cup of sweet milk. GRAHAM CAKE. flavor to suit. stew till clear in two cups of syrup. E. One cup of butter. add one-half teaspoonful of soda. Stir one-half pint of sour cream into a pint of flour. one-quarter of a teaspoonful of powdered cinnamon. and bake in a good oven. Mrs. . Mrs. J. two teaspoonfuls of baking-powder and flour to make dough. Beat again for a few minutes. Wash and split one-half pound of figs. three pounds of flour. one-half cup of butter.

honey. P. FEATHER CAKE. one-half cup of sweet milk. currants or chopped Sour milk or buttermilk can be used. but must not be very sour. one cup of Num1 bers 17:8. butter. WHITE LOAF CAKE. CAKE WITHOUT BUTTER OR EGQS. Mrs. A. but good without. one cup of sweet milk. five cups of flour. figs. one-half cup of butter. two cups of butter. Mary Yates. one-half cups of pulverized sugar. Buchanan. flour. Barton. one cup of milk. L. two Four and one-half cups of i Kings 4:28. small piece of butter may be added. six of Jeremiah 17:11. one cup of milk. season to taste with 2 Chronicles 9:9. allMiss M. . almonds. one pound fruit. two small teaspoonfuls of soda dissolved in a little milk. whites of six eggs. E. season to taste. one beaten egg. C. flavor with a few drops Mrs. cloves. spice. a pinch of Leviticus.) 220 CAKES. of lemon or vanilla extract. of Three cups of sugar. five eggs. One and "REBECCA" CAKE. one-half cup of corn-starch. raisins. Rusk. three cups of flour. two tablespoonfuls of 1 Samuel 14:25. raisins. fine One cup Lillie. two cups of sugar. two teaspoonfuls of baking-powder. Two cups of sugar. L. two teaspoonfuls of baking-powder. one and one-half cups of flour. two cups of Nahum 3:12. A. Mrs. Mrs. SCRIPTURE CAKE. two teaspoonfuls of baking-powder. salt. then add one pint of flour. C. one cup of flour sifted with one teaspoonful baking powder. one and one-half cups of Judges 4:19. one teaspoonful each of cinnamon. one-half cup of butter. eggs. M. granulated sugar. One cup of granulated sugar. Judges 5:25. milk. sift three times. two cups of sweet cream. Two eggs. teaspoonful of vanilla. one and one-half cups of two cups of Samuel 30:12. four cups of flour. two cups of Jeremiah 6:20. spices. (Good. one teaspoonful of soda. one-half cup of sweet milk and cream (more milk than cream) one scant tablespoonful butter. sugar. Lyon. BEAUTIFUL CAKE. one-half cup of butter (scant). LINCOLN CAKE.

Then add the whites of five eggs beaten to a stiff froth and one teaspoonful of lemon. cups of sugar and one-half cup of butter beaten to a cream. Add a beaten egg. bake in a moderate oven and wrap at once on taking out. as soon as the dough is light enough for the oven. add the remainder of the flour and stir for a few seconds. the same of butter that has been mixed smooth with a cup of warm milk. one cup of flour. Put the yeast and milk in the center of the flour. salt. McDuffie. Mrs. WHITE LILY CAKE. one-quarter of a pound of almonds. Two Mrs. WHITE SPONGE CAKE. rind of a lemon. two tablespoonfuls of brandy. bread. put into a square pan. The BREAD CAKE (RAISED). a little sugared or candied orange. As soon as it is light. then put in two tablespoonfuls of sweet milk. CAMPAIGN CAKE. dust it with flour. Set this about one hour before making stiff. M. Sift the flour. one-quarter of a pound of citron. teaspoonfuls of 221 Amos 4:5. Miss Daisy Thomas. Flavor with lemon and bake in a moderate oven. one and one-half cups of pulverized sugar and one teaspoonful of cream of tartar. When making wheat Mrs. two cups of sugar. Follow Solomon's prescrip"thou shall beat him well — — Mrs. and set it to rise again. one and one-quarter cups of butter. Sally Graham. cover. Whites of six eggs. to this add one cup of cold water and three cups of flour sifted with three teaspoonfuls of baking-powder five times. three cups of milk. mix with it a teacupful of powdered sugar. When raised add two eggs. STOLLA (RAISED CAKE). one cup of sweet milk. Cynthia Pullman.CAKES. one . three cups of flour. Take nine cups of flour and set with two cents' worth of yeast. whites of eight eggs beaten to a froth. three-fourths of a cup of butter and two heaping teaspoonfuls Use any flavoring desired. Carrie Vroman. tion for making a good boy by Proverbs 23:14 with a rod" and you will have a good cake. then add about one-half of it slowly to the eggs. sugar and cream of tartar together several times. baking-powder. in a thick cloth. one and one-half cups of sugar. of baking-powder. take off enough for a large loaf. knead well.

two (chopped and rubbed in flour). two eggs. In the morning make into loaves and let rise again. Oliver Huff. three cups of boiling water. Long bread-pans are nicest in which to bake the cake. and a one and one-half cups of sifted flour. mix with Then add three-fourths of a pound of currants. pound of seedless raisins. Now add the whites of six eggs. one cup of grated cocoanut and a pinch of salt. little of the flour to citron. and oneBake very J. beaten to a stiff froth. Drop the white-and-brown mixture in spoonfuls into a well-buttered. Then bake a little more than an hour. One pound of salt pork chopped fine. salt and baking-powder flour. then add the eggs. . Mrs. One-half cup of butter. Beat to a cream one-half cup of butter and one cup of sugar. in which is mixed one teaspoonful of baking-powder. raisins pounds of LOAF COCOANUT CAKE. Let rise over night. and then work all the flour in. Put one ounce of chocolate and one tablespoonful of butter in a cup. Mrs. the beaten whites of eggs. Casper. stiffen with flour. the cake can be baked in a sheet and iced with a chocolate or white icing. sliced. grated. and bake in a moderate oven for about forty-five minutes.222 CAKES. three teaspoonfuls of soda. three-fourths of a pound of butter and one and one-fourth pounds of brown sugar. one-half pound of seedless raisins. two teaspoonfuls of cloves and two teaspoonfuls of cinnamon. one pint of sweet milk and one and three-fourths pounds of sifted flour into which Cream has been sifted two teaspoonfuls (reserving a the fruit). one-fourth of a pound of half of a nutmeg. one grated nutmeg. Maria Parloa. one cup of sugar. set this in a pan of boiling water. then the flour. one and one-half cups of one rounding teaspoonful of baking-powder. or. Put about one-third of this mixture into another bowl and stir the melted butter and chocolate into it. deep cakepan. two cups of sugar. Cream the butter and sugar. one teaspoonful of vanilla. Gradually beat in half a cup of milk. B. and WASHINGTON CAKE. and mix this with the other ingredients. Add the beaten yolks of six eggs. and lastly. A. three cups of molasses. add the yolks of the eggs. CHOCOLATE MARBLE CAKE. beat butter and sugar till light and creamy. slowly for two hours. PORK CAKE.

one-half teaspoonful of soda and the whites of eight eggs. The gold cake is made with precisely the same ingredients save A. nutmeg and mace. spread with glace icing. two teaspoonfuls of baking-powder. one cup of buttwo teaspoonfuls of baking-powder. Bake Mrs. Mrs. also. New Orleans molasses. four cups of flour. with which has been Flavor with one mixed one generous teaspoonful of baking-powder. and lastly one and one-half cups of flour. two pounds of currants. beat vigorously for five minutes. melted. three teaspoonfuls of baking-powder. one-quarter of a cake of chocolate dissolved Put the chocolate in last. three eggs. stir hard. sugar CHOCOLATE GLACE CAKE. Add one ounce of chocolate. A CHOCOLATE LOAF CAKE. and bake for one-half hour in a moderate oven. W. lastly. one cup of raisins. When cool. Gaylord. one-half cup of sweet milk. cloves.CAKES. D. One pound each of butter. ter. oven about forty minutes. 223 sifted together alternately with the cocoanut. one and one-half cups of sugar. and flour. and Put together as above. then stir in one-half cup of milk. One cup of sugar. Put one-half cup of sugar and three tablespoonfuls of into this — . two unbeaten eggs. Flavor with in one-half cup of boiling water. ten eggs. two eggs. one teaspoonful of cream of tartar. fold in the whites of Bake in a steady the eggs gently. and gradually beat one cup of sugar. so as not to destroy their lightness. Hillier. flour the raisins and currants so that they will not settle to the bottom of the cake. three-fourths cupfuls of sugar. two pounds of seeded raisins. one teaspoonful each of allspice. in a slow oven four hours.) Beat to a cream a generous half-cup of butter. two cups of flour. S. O. N. Glace Icing. Take one and THANKSOIVINQ FRUIT CAKE. two full cups of sifted flour. one-half pound of citron. vanilla. SILVER OR GOLD CAKE. pour into a buttered. one pound of seedless Spice to suit taste. yellows and whites beaten separately. teaspoonful of vanilla. one-fourth of a cup of butter. Julia Cross. HARRISON CAKE. generous half-cup of butter. Mrs. Henrietta Hildreth. one-half cup of sweet milk. (Loaf Style. shallow cake -pan. that the yolks of eight eggs are used.

one-half cup of sweet milk. any flavoring you preFor the red part take one cup of red sugar. stone and chop one pound of raisins. sand. a heaping teaspoonful of baking-powder sifted into three cups of flour. eight cups of flour. but do not warm. Just before putting it into the oven drop in your seeds where they belong. Mrs. For the white part take two cups of sugar. NEWPORT CAKE. one tablespoonful of cinnamon. PORK CAKE— No. In filling the cake pan put the white part outside and the red part inside. three tablespoonfuls of butter. one-half 2. one tablespoonful of soda. water in a small saucepan. pint of boiling water over the pork. and stir until the icing is thin Maria Parloa. one-half cup of butter. commonly called sugar fer. eat warm or cold and the children like it. very rich cake is made of the following ingredients: Chop one pound of fat pork very fine. as liked. Take one quart of flour. 2. Use one cup of sugar. Take the spoon from the pan before the sugar really begins to boil because it would spoil the icing if the syrup were stirred after it begins to boil. pour a Mix with this one cup of molasses. two-thirds of a cup of butter. two cups of white pound of dessicated cocoanut. enough to pour. three eggs. the whites of five eggs. add Mrs. one tablespoonful of ground cloves. beat then set away to cool. . the whites of five eggs and one-half pound of raisins or English currants for the seeds. the same of sweet milk. Stir over the fire until the sugar is nearly melted. one egg'. Sarah Royce. A WATERMELON CAKE. four eggs (beaten separately). It requires about one cup of milk to make stiff tea dish. two cups of sugar. batter. Bake in a quick oven. two cups of flour. two-thirds of a cup of sweet milk. the white of the egg last. After boiling gently for four minutes. Alice George.224 CAKES. Spread quickly on the cake. It is nice for a Annie Goddard. add one-half teaspoonful of vanilla extract. saucepan in another with boiling water. COCOANUT LOAF CAKE— No. one teaspoonful of baking-powder. sugar. butter. three tablespoonfuls of white one teaspoonful of soda. stir. two teaspoonfuls of cream of tartar. When the syrup is about blood Now put the it with a wooden spoon until thick and white.

" etc. Biscuit. COFFEE CAKE.) ALL KINDS OF WHITE BREAD (How to Make. Muffins. PRETZELS. see Page 15 7-1 58-161. ETC.ROLLS. see Page 150. (Directions for Making. See Chapter "Bread.) .) GRANDMOTHER'S BROWN BREAD (Directions for Making.

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ANGEL FOOD. Clara Buckley. and dry the currants. B. one and one-half pounds of butter. never been greased. Nathan. a cup of flour sifted five times before measuring. and as a cake made at home is not only more inexpensive. eight ounces of almonds. following ingredients are necessary: One and one-half pounds of flour. and another egg may be added. but also more desirable from the fact that the prospective bride usually compounds it. a dash of salt. Use a pan which has little at a time. Add sugar and flour. one-half pound of candied lemon. one-half pound of candied citron. Ellen Catlin. to the eggs. one-half ounce of spices. This cake improves by being made some time beforehand. the brandy may be omitted. and powdered cloves in equal proportions. one and one-half pounds of dried currants (if the cherries are not used. Separate the eggs. one pound of dried cherries. BRIDE CAKE. grated nutmeg. consisting of powdered cinnamon. one and one-half cups of granulated sugar. add sugar and flavoring. then carefully turn in the flour. The ANGEL CAKE. Bake slowly. Beat the whites of the eggs to a stiff froth. one teaspoonful of baking-powder. As weddings are always in style. and when they are thoroughly mixed work in the rest of the ingredients. a soft batter but not soft flour 225 must be sifted in so as to make enough to run. slice the candied peel into thin shreds. a heaping cup of granulated sugar. either with a wooden spoon or with the hand. add salt and baking-powder to the whites and beat till very stiff. take two and one-half pounds of currants instead). one and one-half cups of flour. the rind of four oranges or of two lemons rubbed upon sugar. eight eggs. then sift flour and sugar separately ten times. and eggs. one-half pound of candied orange. Add very gradually the sugar. Mrs. cut the cherries into moderatesized pieces. a Bake forty minutes. whites of eleven eggs. Use the whites of nine large eggs. and beat the cake between every addi- The . one teaspoonful of vanilla. one-half teaspoonful each of lemon and vanilla flavoring. one teaspoonful of cream of tartar. and crush the flavored sugar to powder. Put the butter into a large bowl. a little at a time.CAKES. one teaspoonful of baking-powder. or cut them into very small pieces. blanch and pound the almonds. pick. beat thoroughly. and beat it to a cream. one teaspoonful of salt and a small tumbler of brandy. Bake in a moderate oven fifty minutes. A. we give a very carefully prepared recipe for that purpose. Wash. If objected to. flour.

rub sugar. but thrown in as they are. eggs. and the fewer eggs used the better. one cupful of currants.green leaves may be placed round it by way of beautifying. The whites must not be whisked. POUND CAKE. first prepare the almond part: Take one-half pound of almonds. hands wet with cold water. Line a tin hoop with double folds of buttered paper. fourteen ounces of powdered sugar. Bake or steam forty minutes. one teaspoonful of soda and two teaspoonfuls of cream of tartar. Put it in a moderately heated oven and keep to keep it from burning. One teacupful of white sugar. or any more elaborate ornamentation that may suggest itself. . put two pounds of icing sugar into a bowl and work into it the whites of two. one cupful of sweet milk. CONVENTION CAKE. beat the eggs to a froth. twelve eggs. drop of liquid blue is added it will look whiter. To make the sugar icing. If the cake is to be iced. and four or five on the top. lastly. If a sionally a drop of lemon juice. The icing needs to be worked vigorously to make a paste which will not run. hard. then let stand till stiff and beat in milk and.226 tion. and place it on a metal baking-sheet with twelve folds of paper under it. or even four. three and one-half pounds of sifted flour. CAKES. one egg. the oven at an even temperature until it is done. two tablespoonfuls of butter. the flour. three-fourths of an ounce of baking-bowder. Julia Marvin. two and one-half cupfuls of flour. one pound of fine white sugar. Mildred H. and as much white of egg as will make a soft stiff paste. and skin them. This cake can be eaten hot with a sauce as a pudding or cut up cold for tea. Spread this over the top of the cake and keep it from the edge as much Put it in a cool oven. The cake should not be iced until a short time before it Spread the icing evenly over with is wanted. placed round the edge. one and one-half pints of milk. butter and eggs together. till it is dry and as possible. or in a warm place. pour in the mixture. Work the mixture to a stiff shiny paste. and put Ornament the cake with little knobs of icing it in gentle oven to harden. as it may become soiled. throw them into boiling water. and on the day of the wedding a wreath of white flowers and . or if necessary three. one pound and two ounces of butter. then smooth with an ivory knife. and whilst working it add occaBe careful to obtain icing sugar. Take one pound and Catharine Hayden. Beat it three-quarters of an hour. Pound them in a mortar with a few drops of orange-flower water.

oven. one and onehalf cupfuls of flour. chocolate in one tablespoonful of Ko-nut and add to one-third of above mixture. tar. one cupful of water. times one-third of a cupful of flour. one cupful of granulated sugar. 22] BLACK FRUIT CAKE. (Made of Ko-nut. Gretta Tibbitts. one cupful of Beat whites till stiff. of butter. M. Bake in a cake mold B. three teaspoonfuls of baking-powder. MARBLE CAKE. two pounds of currants carefully washed and one pound of dark brown sugar. VELVET SPONGE CAKE. GOLD CAKE— No. allspice. then the flour. the grated peel of one orange. nutmeg. Robinson. beat the yolks very light. Stacey. Hilda Vanquist. also sift five times one Whip the whites of four eggs to stiff froth. One pound seven eggs. one-half of the sugar. add flavoring and balance of sugar. cloves and soda. about forty minutes. Use whites of ten eggs. onequarter of a cupful of butter. Beat well the yolks of eight eggs. add three eggs beaten light. Beat the yolks thoroughly and stir in the butter and sugar. When filling the pan alternate the dark and light dough. cream the butter and sugar together. two teaspoonfuls of baking-powder. one teaspoonful of vanilla. Myrtie E.CAKES. 2. one teaspoonful of cream of tarone and one-half cupfuls of sifted pulverized sugar. I. put yolks and whites together and add flour and cream of tarPut in angel-cake pan. stoned. Beat in the sugar. three cupfuls of Melt two ounces of Baker's flour. add the milk. one^half cupful of sweet milk. SUNSHINE CAKE.) Two-thirds of a cupful of Ko-nut creamed with one and one-half cupone-fourth of a teaspoonful of salt. Bake slowly. . an unbuttered Sift five half cupful of granulated sugar. yolks of six. and stir hard. Dell. then cream in flour. add when partially beaten one-fourth of a teaspoonful of cream of tartar. one tablespoonful of New Orleans or black molasses. then the yolks of three eggs and lastly the flour. one teaspoonful each of cinnamon. one pound of flour and enough sour milk to mix it quite stiff. two pounds of raisins. mix quickly. Bake in stirring very lightly after adding the flour. one-half pound of citron. fuls of sugar. pan forty-five minutes. Bake about one hour in a slow tar. Fla\or with vanilla.

cupfuls of flour. When done remove from the pan and stand the cake on its side to prevent its getting heavy. one tablespoonful of melted butter. one teaspoonful of baking-powder and two small eggs. One-half cupful of starch. three-quarters of a cupful of hot water. one-half of a cupful of butter. add to it the sugar. and mix all well together. scant cupfuls of sugar. B. Beat the butter with half the sugar.228 CAKES. ORANGE CAKE. CORNSTARCH CAKE. Bake about forty minutes in a moderate oven and W. two cupfuls of flour. one teaspoonful of baking-powder. two and one-half cupfuls of flour. M. B. and add the sugar and seeds. OLD-FASHIONED SEED CAKE. G. Beat the butter to a cream. rub in the Two butter lightly. one heaping teaspoonful of baking-powder. Bake one hour in a steady oven. one and one-half cupfuls of flour. T. Stir together the flour. J. Beat the egg light and add Mrs. but will be all right. one-half cupful of fine granulated sugar. stir well until smooth and velvet-like. two rounding teaspoonfuls of baking-powder. M. one-half cupful of sugar. add the flour and baking-powder which have previously been sifted together four times. The batter may seem too thin. grated rind of one lemon and one-half teaspoonful of salt. it with the milk. grated rind of lemon. utes and bake immediately in a moderate oven. flavor with lemon. T. IDEAL SPONGE CAKE. alternately with the milk. then the eggs. being careful not to use any of the white pith. one cupful of milk. with the well-beaten eggs. one-half cupful of flour. one teaspoonful of caraway seeds and a pinch of salt. one cupful of sugar. cupfuls of sugar. about two-thirds of a cupful of milk. cornBeat for five minstarch and baking-powder previously sifted together. I. one egg. salt and baking-powder. LEMON CAKE. then add the hot water. cover with lemon frosting. next put in the grated lemon rind. one-third cupful of butter. eggs. Stir in the flour. four eggs. one-half cupful of milk. T. then add gradually the remainder of sugar. Stir together until creamy the sugar and the yolks of the Two eggs. next add the whites of the eggs beaten stiff.two level tea- Two . Lastly stir in Two the flour with which the baking-powder and salt have been sifted. L. one-half cupful of butter or clarified drippings. . three eggs.

according to the size and shape of the pan. two teaspoonfuls of baking-powder. (All measurements should be level. eggs. P. then add the water. then the milk and lastly the flour and baking-powder sifted together. 229 spoonfuls of baking-powder and the grated rind and strained juice of one orange. Bake in a loaf in a moderately hot oven stiffly beaten whites of the eggs. using enough flour to make the mixture Beat vigorously. then alternate the milk and the flour. utes in a buttered and floured shallow pan.CAKES. Flavor to taste. also the vanilla. two-thirds cupful of boilGracia Rulo. one teaspoonful of vanilla. B0N5ALINA CAKE. one-half cupful of hot water. one and one-half teaspoonfuls of baking-powder. Lastly fold in the whites of the eggs beaten to a stiff froth and bake twenty-five minH. then the beaten but not yolks of the eggs. one cupful of sugar. thirty-five or forty minutes. Stir in the orange rind and juice just before putting into the pan. one pinch of Beat the yolks of the salt and the grated rind of one-half of a lemon. two cupfuls of two teaspoonfuls of baking-powder. Bake about L. Addie Mellen. Burr. cupful of butter. two teaspoonfuls of baking-powder and one and one-half to two Cream the butter in a warm dish until soft. Miss Elizabeth K. cupfuls of sifted pastry flour. lemon rind and the flour sifted with HOT WATER SPONGE CAKE. one cupful of sugar. Two eggs with half the sugar. Sift the baking-powder and cocoa with one-half cupful of the flour and stir this into the mixture first. oneBake half cupful of milk. E. CHEAP SPONGE CAKE. one cupful of flour. ing water. three eggs. two cupfuls of sugar.) One-half cupful of butter. Beat the eggs and sugar together. the remaining sugar. One in hearts and rounds. six tablespoonfuls of cocoa. L. beating well. five eggs. Stir in the sugar gradually. to a foam. thirty-five minutes in a moderate oven. Four eggs beaten sifted flour. COCOA CAKE. two scant cupfuls of sugar. . add the melted butter. melted. F. then fold in the stiff enough to drop from the spoon. three-fourths of a cupful of milk. three cupfuls of flour. the baking-powder and salt.

cupfuls of flour. Blanched almonds may be used. needed. flavor. Bake in a moderate oven. add flour and one teaspoonful of vanilla. watch to see that they do not burn. sugar and butter. Take two Harmon. Rowley. and flavor with vanilla. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar. one cupful of sweet milk. flour. then one cupful of cocoanut. one pound of the yolks and whites beaten separately. Flavor the cake with lemon and the frosting with vanilla. one cupful of milk. then add enough flour to make quite stiff. Libbie Sales. bake in a loaf. COCOANUT LOAF CAKE— No. one-half pound of butter. Mrs. Take one pound MRS. M. Bake one-half hour in a slow oven. E. LOTT'S CINNAMON CAKE. in which case less butter is Contributed. When done wash with the white of an egg and powdered cinnamon. One pound each of flour. three teaspoonfuls of baking-powder. .230 CAKES. two eggs. fold in lightly the well-beaten whites of four eggs. Cut thin and bake quickly. R. two tablespoonfuls of flour. Ice the top and lay on the half meats. four eggs. add one heaping teaspoonful of baking-powder to two cupfuls of flour and sift. A. two cupfuls of walnuts. add gradually one cupful powdered sugar. two teaspoonfuls of baking-powder. of 3. (Fine. C. Take one pound of English walnuts. then three-fourths of a cupful of milk. BOSTON TEA CAKE. This same recipe makes an excellent white cake by leaving out the cocoanut.) Break two eggs in a large cup and fill the cup with sour cream. two cupfuls of dates. Two cupfuls of sugar. chop all but what you wish to put on top of the cake. Y. Bake this cake twenty minutes. beat all well. Pease. of sugar. nOUNTAIN CAKE. and stir into the batter. make a frosting of three eggs and lay the same as for jelly cake. six eggs. DATE CAKE. Mary L. Beat one-fourth cupful of butter to a cream. SOUR CREAM NUT CAKE. the whites of two eggs beaten high. two and one-half cupfuls of sugar. three teaspoonfuls of baking-powder and one tablespoonful of melted butter.

PLAIN NUT CAKE. two pounds of raisins. one-fourth of a pound of citSoften the butter. one-half cupful of one teaspoonful each of ginger. butter. six drops of essence of lemon (or small quantity of grated nutmeg) and The one teacupful of milk. cinnamon and cloves. one teaspoonful each of soda. or yolks of two. Mrs. one cupful of cold water. mix well and last of all add two cupfuls of Take two kernels of hickory nuts or walnuts. If the cream is rich add one spoonMrs. four teaspoonfuls of baking-powder. beat with the sugar. First well mix all the drv ingredients. six ounces of butter. one-half cupfuls of butter. add two well-beaten eggs the last thing before Mrs. add the eggs. beat well for a few minutes and bake at once. O. Mrs. Use one cupful of brown sugar. three cupfuls of flour. COFFEE CAKE. four eggs. ful of butter. molasses ron. Sally O'Connell. three cupfuls of sugar. raisins and currants to taste. SOFT GINGERBREAD. five eggs. one cupful of molasses. baking:. E. One-half cupful of sugar. one-half cupone cupful of strong coffee. Mrs. . one teaspoonful of cloves. and coffee. Katharine Douglass. five cup- one cupful of sour cream. James Woodruff.) CAKES. and two teaspoonfuls of cream of tartar. one teaspoonful of soda. two and onehalf cupfuls of flour. and lastly the fruit dredged with flour. then the flour. cinnamon and cloves and one small glassful of grape juice. ingredients needed for making two medium-sized cakes are: one and one-quarter pounds of flour. one cupful of molasses. one &gg. (None Better. spices. H. lastly adding the eggs and milk. Payne. one cupful of butter. PLAIN FRUIT CAKE. one-half pound of currants. Ford. three eggs. Use nutmeg. PICNIC CAKE. two teaspoonfuls of soda dissolved in one cupful of boiling water. stir in thoroughly. cupfuls of sugar. the same of sugar. ful more of flour. 231 One and fuls of flour. one heaping teaspoonful of soda in flour. one tablespoonful of cinnamon.

one teaspoonful of ginger. 2. cinnamon and cloves. (This is excellent. 2. one cupful of molasses. two and onehalf cupfuls of flour. two teaspoonfuls of soda dissolved in one cupful of boiling water. H. melted together.) butter. six eggs. When taking this from the oven. one teaspoonful of cinnamon and one-half teaspoonful of salt. two ounces of ground cloves. This amount can be reduced for a small family. add two well-beaten eggs. SOFT GINGERBREAD— No.. E. One cupful of New Orleans molasses. One cupful of molasses. Charlotte Gooding. Wallace. Add Mrs. . Bailey. One-half cupful of sugar. one cupful of sugar. three and one-half cupfuls of flour. Melt one pound of butter in one quart of molasses that has been heated. baking. two ounces of chocolate and one tablespoonful of butter. one teaspoonful of ginger and a little salt. take one-half pound of dark brown sugar. Pour the mixture into three well-buttered deep tin plates. CHOCOLATE GINGERBREAD. one-half cupful of sour milk or cream. one-quarter cupful of butter. one teaspoonful of ginger. dissolve one teaspoonful of soda in hot water. and bake in a Maria Parloa. add this and two tablespoonfuls of melted butNow stir in two cupfuls of sifted flour and finally add ter to the mixture. dissolve one teaspoonful of soda in a teaspoonful of cold water. one cupful of boiling water. one teaspoonful of soda dissolved in the water. Harriet Haight. use one-half coffeecupful of shortening. Eat it cold. three-quarters of a pound of ground ginger. MOLASSES GINGERBREAD. PLAIN GINGERBREAD— No. four tablespoonfuls of soda beaten into the molasses and three pounds of sifted flour. flour enough to make it pretty stiff. moderately-hot oven for about twenty minutes. PLAIN GINGERBREAD. the last thing before Mrs.232 CAKES. Mix in a large bowl one cupful of molasses. Make it into loaves and bake in a moderate oven. do not invert the pan. one-half cupful of one teaspoonful each of ginger. one cupful of warm water. one-quarter of a pound of ground allspice. one cupful of sugar.

one cupful of sweet milk. f. CHOCOLATE FILLING. and flavor with vanilla. FILLING. CARAMEL One cupful of boil till Mrs. G. Pope. the cake before the filling is cold. Beat all well together before using. For layer cake this must be made quite thick. This must be spread on May Lester.CAKES. beating all the time. Beat the whites of two eggs. mix thoroughly with cold water to a thin paste. Spread between layers while warm and flavor with extract of almonds. tioners' or ORANGE Take the sistence to spread. Ice the top in the same manner and sprinkle cocoanut all over the cake. Let it cool. one tablespoonful of powdered sugar to an egg. FILLING. then stir into it one square of chocolate. . brown thick sugar. sprinkle each layer thickly with dessicated cocoanut. one and one-half cupfuls of granulated sugar with six tablespoonwater until it drops from the spoon in threads. Spread thickly between into oranges and pineapple and sweeten to taste. Emily. frost the top with Lavinia Gravis. add a teaspoonful of This amount should cover three layers. 2. previously melted. Boil fuls of Beat together thoroughly the whites of two eggs with enough confecpowdered sugar to make a rather soft frosting (about one and one-half cupfuls). Grate three oranges. CHOCOLATE FILLING— No. butter the size of an egg. Louise Cole. Mrs. M. Lida M. Beat sugar with it till of con- the yolk of an egg. P.i-6 Lawyer C^kes and NUT Filling's for Same. take out seeds and add one cupBeat the whites of two eggs to a stiff froth. HEATHER FILLING. Have ready beaten the white of one egg and pour the syrup slowly into it. one cupful of chopped hickory or any nuts. Smith. plain frosting and lay on the nuts whole. ripe orange. stir ful of grated pineapple. rind and pulp. layers. Take one pound of Baker's cocoa to four pounds of white sugar. L. Put over fire and stir till smooth. Stir till it is FILLING. ORANOE PINEAPPLE FILLING. Mrs. smooth and creamy. juice of a large.

for filling take ful ten tablespoonfuls of boiling water and two cupfuls of sugar. two teaspoonfuls of soda in one cupful of boiling water. Put a layer of fruit between the layers C. boil three minutes in three tablespoonfuls of sugar dissolved in water. Four tablespoonfuls of chopped raisins. mix and spread at once over layers and on top. Julia Hoffman. beat thoroughly and add a small piece of butter. Put it between the layers of cake when hot. spread between the layers. two and one-half cupfuls of flour. Mrs. boil until it will hair. prepare a cream by thoroughly sweetening and whipping. This will answer for three layers. of cake and pour cream over each layer and over the top. Cook all together until it will hair from the spoon. ingredients. APPLE FILLING. one-half cupful of brown sugar.) One cupful of molasses. smooth. and pour over the beaten whites of four eggs and one cupful of chopped and seeded raisins. one teaspoonful each of cloves and cinnamon.•>34 CAKES. ripe apples. with icing. stir in confectioners' sugar till thick enough to spread. Keep warm. Beat the white of one egg to a stiff froth. one-half cupof melted butter. but do not boil. Add a teaspoonful of vanilla extract. Cut bananas into thin slices and sweeten. Take a cupful of figs. Try it. H. also four tablespoonful of finely-chopped figs. yolks of four eggs well beaten and added last. A. four tablespoonfuls of chopped one-half cupful of blanched almonds. (Uncooked.) 3. M. put them on the fire with sugar to suit. Cover the cake R. BANANA. A. P. pour over them one-fourth of a teacupful of water and add onehalf cupful of sugar. FRUIT FILLING. Stir till Mrs. chopped fine. CHOCOLATE FILLING— No. . PRAIRIE CAKE. Melt one-quarter of a cake of chocolate in one-quarter of a cupful of hot water. C. remove. O. (Excellent. seeded citron. Hoffman. A. I. rub them. cut into small pieces and put into a granite pan on the stove. when tender. When cold. FIG FILLING. T. then mix thoroughly into this the whole of the chopped S. Peel and slice tart. I. PEACH OR PINEAPPLE FILLING. Spread between layers of cake.

add one-sixth of a teaspoonful of salt and cook for fifteen minutes. beating well. . two eggs. Beat to a cream one-half cupful of butter and one and one-quarter powdered sugar. stirring often. sweet cream. then add the whites beaten stiff. one-half cupful of cold water. Mrs. flour. H. two cupfuls of flour. PINEAPPLE CAKE. To be eaten while fresh. make in layers and between and on top spread one can of grated pineapple with the juice of one lemon sweetened to taste. one teaspoonful of cream of tartar. Bake in two jelly tins eight or ten minutes. Beat together the yolks of two eggs. deep tin plates for about fifteen minutes in a moderate oven. Spread on the pies and set away for a few hours. season with vanilla and pour between and milk. milk. Stir over a hot fire until smooth and glossy. Maria Parloa. two tablespoonfuls of baking-powder. stir this mixture into the boiling milk. spread the cream over them and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Hoffman. Whip one cup of thick. Shave one ounce of chocolate and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. one and onepowdered sugar. with this mix beaten whites of three eggs. When cooked. one cupful of powdered sugar and one teahalf cupfuls of spoonful of vanilla. Add two well-beaten eggs. 235 WHIPPED CREAM CAKE.CAKES. etc. Now add three tablespoonfuls of cream or milk and stir into the beaten egg and sugar. Yolks and whites of three eggs well beaten together. I. Two-thirds of a cupful of sugar. Put one-half pint of milk in the double boiler and on the fire. three tablespoonfuls of powdered sugar. one cupful of flour. Lena Mather. a generous half cupful of milk and one and one-half cupfuls of sifted flour. two tablespoonfuls of sweet stir the the well-beaten yolks of eggs. Put two of the cakes on two large plates. then add two tablespoonfuls of pulverized sugar. in sugar — on top of layers. Filling. flavor with one-half teaspoonful of vanilla extract. and a level tablespoonful of flour. Bake this in four well-buttered. with which has been mixed one and one-half teaspoonfuls of baking-powder. one-half teaspoonful of soda. CHOCOLATE CREAM PIES cupfuls of (CAKE).

This makes two small cakes. MAPLE LAYER CAKE. flavor with vanilla.236 CAKES. except reserve onehalf cupful of flour till the last and in it stir the baking-powder. . H. fine. One-half the amount will be sufficient for most families. stir speedily and put between the layers. three eggs and three teaspoonfuls of baking-powder. thick enough to spread on cake. Filling. Remove from the fire and add two teaspoonfuls delicious cake. Jones. one-half cupfuls of granulated sugar. one-half teaspoonful of cinnamon and one cupful of raisins. not quite two-thirds of a cupful of butter. of butter. when mixed put two-thirds of the mixture in two tins. J. three cupfuls of flour. M. Make A Mrs. Stir them in the candied sugar. Then chop fine one cupful of seedless raisins. Minerva Lane. the above layer cake. vanilla. very little pinch of salt. cupfuls of sugar. Clair. two cupfuls of sugar. together the usual way. last of all. Mrs. one cupful of butter. add one cupful of water and boil until it waxes when dropped in cold water. Bake this in third tin. P. one-fourth of a teaspoonful of cloves. Cover these with water and Mrs. One cupful of sugar and enough water to dissolve the sugar. chopped boil down until one cupful of sugar. top. For filling use one cupful of stoned raisins. St. MINNEHAHA CAKE. one cupful of hickory nut Take one and meats. seeded and chopped. put ILLINOIS CAKE. two cupfuls of flour. Two Put the three layers together with the dark in the center with frosting between and on Notice. one cupful of sweet milk. flavor slightly with — Spread as you would other filling. one-half cupful of milk. — In mixing. Five eggs. two teaspoonfuls of baking-powder. stir them in. For a filling take two cupfuls of maple sugar (shaved). three cupfuls of flour and one cupful of milk. the whites of six eggs beaten thoroughly. one-quarter of a cupful of butter. to the remaining one-third add three tablespoonfuls of molasses. beat two eggs to a froth and. put in a pan and let it simmer on the stove until it candies. DANDY OHIO CAKE. two teaspoonfuls of baking-powder. Aden. adding a Mrs. E.

Bake in three layTake one-fourth of a pound of marshmallows. when the cakes come from the oven place one-third of the marshmallows on each layer. Ice the outside with the rest of the icing. For the filling make icing of the whites of two eggs and one cupful of sugar. Beat all well. 237 MARSHMALLOW CAKE. . two cupfuls of sugar. put each layer in the oven until the marshmallows run together. to which add eight tablespoonfuls of powdered sugar. A. Hamilton. rounded up. two teaspoonfuls of Price's baking-powder. (Excellent with rich cream. sweet cream from one pan of milk and beat until stiff. one-half teaspoonful of soda and one teaspoonful of cream of tartar. a little at a time and mixing thoroughly.CAKES. One scant cupful of butter. Cream together one COCOANUT CREAM CAKE. cream the butter carefully. three cupfuls of flour (measured before sifting). Filling. one-half cupful of butter. Take one and one-half cupfuls of sugar. Bake in loaf. two eggs (well beaten). cut fine. The yolk of one egg and the whites of three. one cupful of sugar. Add the milk gradually. Over the sweetened cream sprinkle fresh grated cocoanut.) O. the whites of six eggs. Icing. F. one and three-fourths cupfuls of flour. L. then flour and well-beaten whites alternately. To be eaten while fresh. T. adding sugar. Mrs. one-half cupful of sweet milk. one cupful of sweet milk or milk and water. tablespoonful of butter and one-half cupful of add the yolk of one egg. mixing thoroughly. add a little sugar and beat again. one teacupful of rich. Put a portion of the icing in separate dish and stir into it one cup of raisins.heavy. W. -and flavor to taste. bake in layers in moderately hot oven. Hall. then one cupful of milk. now place one layer above the other and serve while hot. three teaspoonfuls of lemon extract. Beat the yolks of two eggs. ICE CREAM CAKE. fold in the beaten white of one egg and lastly stir in gradually two cupfuls of flour which has been sifted with two teaspoonfuls of baking-powder. sugar. sour cream. C. any kind of flavoring and lastly add one teaspoonful of soda sifted in two cupfuls of flour. divide in three parts. using recipe for boiled icing.— Take the . — MICHIGAN FRUIT CAKE (LAYER). mixed with citron and a few currants and spread between the layers. spread between the layers and on top. but not heaping. Mae Brown. ers.

White. add two well-beaten eggs. vanilla to flavor it. You can't roll this. This custard is tablespoonful of sugar and a made little of one-half pint of milk. beat the butter and sugar together and add the eggs well beaten. Filling. one cupful of sweet milk. one-half cupful of sugar and one tablespoonful of water. two cupfuls of flour. one tablespoonful of butter. St Clair. This quantity four plates. Annie R. Lay each part upon a pie plate and flatten palm of the hand. Put sugar over the berries and pour a custard it well with the Of over them. three teaspoonfuls of baking-powder and flour enough to make a moderately stiff batter. Mrs. one-half cupful of brown sugar. Mrs. so put on a deep layer of them first. STRAWBERRY CAKE. Eliza Locke. will fill WHITE COCOANUT CAKE (YELLOW The FILLING). two eggs. Make a sponge of one-half cupful of milk. one cupful ful of butter. vanilla. Add the yolks of four eggs well beaten and the juice of one-fourth of a lemon. BANANA CAKE. . as it is too soft. one half cupful of milk and one and three-quarters cupfuls of flour. HUCKLEBERRY CAKE. M. Bake in layers. one-half cupful of butter.238 CAKES. to be eaten while fresh. Spread between the layers. of sugar. sprinkling cocoanut on top. let dissolve and then boil till it shreds. Cover the top layer of strawberries with a meringue made with the white of an egg and a tablespoonful of powdered sugar. course. two cupfuls of unsifted flour and a heaping teaspoonful of baking-powder. Spread the fruit between the layers of cake. whites of four eggs beaten to a stiff froth. E. When baked spread between the layers a little boiled icing and sliced bananas. Stir in the flour and baking-powder well sifted together and bake in deep tin plates. Cream one-third of a cupful of butter with one cupful of sugar. Mrs. Three eggs. this quantity makes three cakes by dividing it into three parts. —Take Bake in layers. one and one-half cupfuls of sugar. one tablespoon- a heaping teaspoonful of baking-powder. With three pints of strawberries mix a cupful of sugar. Charles Ross. one use too Some much which destroys the delicate taste which a flavoring extract should give. the huckleberries have been picked nice and clean.

I. pour over a pink sugar glaze.) Two cupfuls of sugar. the juice of one orange. leave the second glaze white. A. wash six even tablespoonfuls of butter in cold water. Stir over the fire till lukewarm. L. Boil one-half pint of sugar with one-half cupful of water till it threads. lastly. Filling. spread this over one cake. beaten stiff. taking care not to stir much after these ingredients have been added. then pour it slowly into the beaten whites of two eggs. two eggs. smooth. two cupfuls of flour. one-quarter of a cupful of cocoanut and the beaten white Cream one of one'egg. then a thin white glaze. Take one-half cupful of cold water. add one-half teaspoonful of vanilla and four ounces of finely-chopped nuts. Stir flour into the mixture. one at a time. grating in the rind. one-quarter of a cupful of chopped nuts. a . T. pour the cake batter into two goodsized buttered tins. F. alternating with one-half cupful of milk. the yolks of three eggs and one whole egg. add one and one-half teaspoonfuls of baking-powder. PERFECTION CAKE. Bake in two layers. icing. one pint of flour with two heaping teaspoonfuls of baking-powder. one-half cupful of butter. and bake in a slow oven. then the beaten yolks of three eggs. add two tablespoonfuls of water and a few drops of strawberry juice to color it a desired pink. in a saucepan. sift twice. Take three level teacupfuls. G. one-half cupful of butter. flavor with one teaspoonful of vanilla. Bake forty minutes in a moderate oven. H. of flour. Sift — TUTTI-FRUTTI CAKE. add gradually one and one-half cupfuls of sugar. Put top layer in place and cover with boiled icing. then stir with it onehalf pint of pulverized sugar to a light cream. one-half cake of Baker's chocolate dissolved in one-half cupful of boiling water. small cupful of butter. Reserve two whites for frosting. (Fit for Angels. C. and a small teaspoonful of vanilla extract. the whites of the eggs. DEVIL'S FOOD.CAKES. and decorate the top with candied fruit and Make the glaze by 'putting one-half pint of sifted powdered sugar nuts. cupful of sugar. two teaspoonfuls of baking- One powder. Ice with boiled Mrs. Spread one layer thinly with quince jelly and over that one-half cupful of chopped raisins. then pour it over the cake. add alternatively the flour with two-thirds of a cupful of milk and the beaten whites of six eggs. 239 ORANGE CAKE. put on the other layer. Galbraith. Bake in shallow pans.

beat the butter to a cream and gradually beat in the sugar. three eggs. one and three-fourths cupfuls of sugar. Beat in the milk and vanilla. two eggs. one-half cupful of butter. Three eggs. one-half teaspoonful of vanilla extract. add the sugar beat again. one cupful of sugar. as you like. then the eggs (already well beaten). in which the baking-powder should be mixed. two cupfuls of sugar and one teaspoonful of vanilla. Pour into two well-buttered shallow cake-pans. one-half cupful of butter. or one tablespoonful of butter. one cup of flour. alternately with and one- and and milk or water. salt. then the cream or melted butter and lastly sift in lightly the flour and baking-powder sifted together. then cool and spread quickly on layers. Bake for twenty> five minutes in a moderate oven. one teaspoonful of bakingpowder. fold in lightly the whites of the eggs beaten until ROLL JELLY CAKE. One cupful of sugar. For two sheets of cake use three ounces of chocolate. mix these together with two tablespoonfuls of chocolate and cook until it becomes waxy. one and one-half teaspoonfuls of baking-powder. three tablespoonfuls of cream. and next the flour baking-powder sifted together. Bake in layers. Nellie Brooks. One-half cupful of cream or rich milk. Then stir in the yolks of the eggs. Filling. Bake fifteen to twenty minutes in a moderately-hot oven. Spread very thinly in shallow pans lined with soft paper and bake about twelve minutes in a quick oven. one-half cupful of milk. Put together with boiled icing. Beat the eggs until very light. — INEXPENSIVE LAYER CAKE. one and three-fourths cupfuls of flour. Aunt Amy. Mrs. . remove the paper. CHOCOLATE LAYER CAKE. one-half cupful of milk or water. If the jelly is warmed slightly it will spread more quickly. Grennard. one and half teaspoonfuls of baking-powder. Lastly stiff and turn into greased pans. add the sugar. one-fourth cupful of butter. one teaspoonful of soda in one-half cupful of sour milk and three cupfuls of flour. next the chocolate and finally the flour. Maria Parloa. Beat the butter. Ice or not. one one-half cupfuls of flour. Turn from pan immediately. Grate the chocolate. spread the cake with jelly and roll up while still hot.210 little CAKES.

two-thirds cupful of sugar. two eggs. Beat one-half cupful of butter to a cream and gradually beat into it one cupful of sugar. then add the eggs. one at a time. baking-powder. Frost and fill with chocolate filling. Phebe Tyrell. Three-quarters of a cupful of butter.) D. white sugar. CHOCOLATE CINNAMON CAKE. The top should be iced with the following boiled icing: Take two and one-half cupfuls of granulated sugar. a little at a time. Beat the butter and sugar well together. two cupfuls of soft. salt and cinnamon and add alternately with the milk. melted. two level teaspoonfuls of baking-powder. and spread this batter in the third plate. A. Mix one-half teaspoonful of baking-powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alternately into the mixture. Mrs. Put the dark cake on this and also spread with white icing. Sift together flour. (See page 260 recipe for Chocolate Layer Cake. Maria Parloa. One-half cupful of butter. . B. mixing thoroughly. Bake in a moderate oven twenty-five minutes and if possible leave in the pans until cold. Into the remaining batter stir one ounce of chocolate. COCOANUT CAKE CANDY FILLING. Have three deep tin plates well buttered and spread two-thirds of the batter in two of them. one cupful of warm water. soaked in tepid water to spread between the layers. and one teaspoonful of vanilla. one-half cupful of milk and a pinch of salt. Bake the cakes in a moderate oven for about twenty minutes. when cool add the whites of three eggs well beaten. Turn into two layer cake pans that have been previously lined with a soft paper. one and one-half cupfuls of flour. three layers. Put a layer of white cake on a large plate and spread with white icing. three level teaspoonfuls of ground cinnamon. beating them well into the butter and sugar. It takes eight ounces of crystallized cocoanut. On this put the third cake. 241 CHOCOLATE WHITE CAKE. three cupfuls of flour. having in it two tablespoonfuls of baking-powder. spread with chocolate icing. three eggs beaten separately or the whites of only six eggs.CAKES. boil three minutes. Beat the whites of six eggs to a stiff froth. When this is light beat in one-half cupful of milk. one-half cupful of water. Bake in jelly-cake pans.

Stir the chocolate mixture into this and bake on layer tins. CAKE. Bake in layer pans. D. Beat the whole fifteen minutes and bake in layers. then the flour and baking-powder sifted well together. Reserve one-half of the frosting and use it to cover top layer of the cake. Mrs. one-half cupful of milk. the yolk of one egg and let boil till thick set aside to cool. Beat three eggs separately. BANANA CAKE. one-fourth cupful of butter. two and three-quarter cupfuls of flour. five eggs beaten with the sugar. cover one layer with sliced bananas and over these a layer of frosting. Murray. J. mixed smooth in milk. one cupful of sugar. Two baking-powder and a pinch of until thick. Boil together one-half cake of chocolate. add four tablespoonfuls of two teaspoonfuls of baking-powder. one cupful of sweet milk. one heaping teaspoonful of cornstarch. Flavor this with vanilla. Filling. Grate one cake of unsweetened chocolate. One cupful of milk. one cupful of granulated sugar. C. Spradling. two teaspoonfuls of baking-powder. eggs. E. Cook until thick and spread between the layers. three cupfuls of flour. stir in the beaten yolks. onefourth of a cake of Baker's chocolate and butter the size of an egg. When warm. until smooth. one cupful of sweet two teaspoonfuls of baking-powder. one cupful of milk. then the beaten whites and last the vanilla. add butter the size of a hickory nut and one-half cupful of sugar. made by beating together the whites of two eggs with one and one-half cupfuls of confectioners' or powdered sugar. W. scant cupful of butter. Then take one cupful of sugar. one cupful of butter. sift MAUD S. two cupfuls of sugar. A. Filling. two and one-fourth cupfuls of flour. When baked spread strawberry preserves between the layers. flour. two eggs. Bake in four deep milk. Cream butter and sugar. two level teaspoonfuls of salt. four eggs and one teaspoonful of vanilla.242 CAKES. add the milk. one cupful of sugar. Melt the butter without heating more than is necessary and stir it into the cake batter. Mrs. One To one pint of sweet milk add two cupfuls of sugar. salt and baking-powder and add them with the milk. Stir in the beaten whites when cool. J. and then CHOCOLATE CARAMEL CAKE. F. — CHOCOLATE LAYER CAKE— No. tins. — . add two teaspoonfuls of vanilla extract. White. 2. add the yolks to the cupful of milk. When cold. Beat the sugar and eggs together together flour.

one-half cup- sweet milk. one cupful teaspoonful of salt. G. 2. then put the other cake on top and sift powdered sugar over it. one and one-half cupfuls of flour. S. C. two teaspoonfuls Bake in layers. one cupful of sugar. two and one-half cupfuls of of baking-powder. Serve while — One warm. then the milk. of sugar. teaspoonful of orange extract. one and one-third cupfuls of flour. Fill between the layers and ice the top. one-half cupful of sweet milk. two-thirds of a cupful of boiling milk and one teaspoonful of corn-starch Take first enough of the milk to dissolve the corn-starch. Ullery. Two eggs. Bake in layers. Bake in two or three layers about twenty minutes Filling. one cupful of flour. one teaspoonful of butter and the yolk of one egg (white for icing). Mrs. Four eggs. one tablespoonful of orange juice. WASHINGTON CAKE. Mrs. add the butter and sugar and over this pour the balance of the milk boiling hot. WHIPPED CREAM CAKE— No. add the beaten yolks. make a dough just stiff enough to run. One-half cupful of granulated sugar. one cupful of sugar. stiff. the flour. one-fourth of a beat the eggs and sugar together until very light. a flour to nutmeg and Filling. lastly the beaten whites and the flour. when done spread one cake with nice apple jelly. then add the orange extract and the yolk of an egg well beaten. E.CAKES. Mrs. two rounding teaspoonfuls of baking-powder. — One-half cupful of cream whipped one-half cupful of sugar. sauce or two round tins. flavor with lemon. JELLY ROLL CAKE— No. Two ful of eggs. one teaspoonful of cream Bake on of tartar. M. flavor to taste. Filling. one-quarter cupful of butter. whites of three eggs. stirring hard. then . one tablespoonful of butter. one teaspoonful (heaping) of baking-powder. stirring briskly till partially cold. one-third cupful of butter. J. 243 ORANGE CAKE. — For Orange Filling see page 249. LEROY'S BIRTHDAY CAKE. Pope. one-half teaspoonful of soda. Stiles. one cuplittle sweet milk. One ful of cupful of sugar. 2. one egg. two tablespoonfuls of sugar. B. one-half cupful of butter. Beat the butter and sugar together.

PANCAKES. Mix one . Mrs. Turn out and roll quickly on a board sprinkled with flour. Ranney. add to this one-half cupful of hickory nut meats chopped fine and lastly add the beaten white of one egg. the weight of one egg (one-eighth of a pound) in flour. Roll out thin and cut in tiny palm-leaf fans or in the shape of tiny palm leaves and bake on oiled paper. W. P. ripe peaches in thin prepare cream by whipping and sweetening. when done spread the jelly and roll while warm. or any Add Let the batter stand for an hour before it is cooked. To if be eaten soon after desired. PEACH CAKE FOR DESSERT. PALM CAKES. Beat the yolk of an egg. put layers of peaches between the sheets of cake. Novel and good. Remove from oven and while hot trim into good shape if they have spread out. Before serving tie a bit of white or P. it must not be cut until cold. a small pinch of salt. Bauer. B. M. NEW ENGLAND Mix milk.244 CAKES. slices. a heaping tablespoonful of sifted sugar and two or three drops of lemon. Bake in a quick oven fifteen minutes. add to it one-half cupful of sugar and beat again. B. Lydia Town. Mrs. (For Palm Sunday. and roll it round before putting it in the dish. green ribbon about the handle of each. Strew a little sifted sugar and powdered cinnamon upon each pancake.) cupful of flour into which has been sifted one teaspoonful of baking-powder and one-fourth cupful of butter. other flavoring. mix lightly and add the flour by degrees. may be W. two eggs. cut nice. add the sugar and mix well. almond. four tablespoonfuls of fine flour very smoothly with a little cold gradually one-half pint of cream. pour cream over each layer and over the top. beat five minutes. When cold spread over boiled icing and mark the palm ribs with a knife. Take one-quarter of a pound of loaf sugar. Beat the egg whites to a very stiff froth. Beat the yolks of the eggs briskly. beating all the time. add flour. Bake three sheets of Minnehaha cake. it is prepared. Add the egg and sugar mixture to the flour and butter. the well-whisked yolks of four and the whites of two eggs. Vanilla flavoring added B. fry it in JAM ROLL. Bake in a bread pan in a hot oven. Serve very hot. then pancakes as thin as possible.

Set away to cool. having each eclair nearly three inches long. a little two even tablespoonfuls of butter.CAKES. Take from the oven and while they are still warm coat them . and when cool. (Blackberry. CHOCOLATE ECLAIRS.) B. Now. Strawberry or Peach. and press out on buttered pans. Add enough milk to make a soft dough. a tapering tin tube. B. Lay on buttered pan and bake in quick oven. Then spread it about one-half inch thick on a tin. beating well with a wooden or granite spoon. beat in four eggs. then take out of tin and lay on flat surface. 215 EASTER CAKELETS. cut out the white cake. beat a little longer. at the same time adding a little yellow vegetable coloring if the color of the batter is not deep enough to represent the yolk of an egg. two teaspoonfuls of baking-powder. and serve with cream if desired. Blueberry. It will be smooth and velvety at the end of that time. with a round cooky cutter. then rub in Into a granite-ware saucepan put one-half pint of milk. Pour on bread board and pat down. A. add one-half pint of sifted flour and cook for two minutes. spread about onehalf inch thick on flat baking-tin and bake. cake after the gold cake recipe. INDIVIDUAL BERRY CAKES. With a smaller cooky cutter cut out the yellow cake. if it rises in the form of a hollow ball the paste is beaten enough. if it does not. and they must be at least two inches apart. Mrs. Boiled icing placed Make between them and over all. a silver cake after the silver cake recipe. Have ready. M. Put the mixture in the bag. one at a time. Bake in a moderately hot oven for about twenty-five minutes. L. Take a large round cutter and cut out the cakes. There should be eighteen. C. Have tin sheets or shallow pans slightly buttered. When done pull apart. When this boils up. Beat vigorously for about fifteen minutes. makes most delightful Easter cakelets. as they swell in cooking. whereas. pint of flour. spread with butter and lay over fresh ripe berries. laying each piece again on a flat surface. two wellrounded tablespoonfuls of butter and one tablespoonful of sugar and place on the stove. sift Take one together. Place this in the small end of a conical cotton pastry bag. roll in sugar. laying each piece in the center and on top of each round white cake. let partially Also make the gold cool. salt. also. When done. remove from tin and lay also on flat surface. When baked. Try a small bit of the paste in the oven. with the smaller opening about three-quarters of an inch in diameter.

two eggs. a pinch of salt and three . Icing for Eclairs. T. stir in this mixture." They will dry quickly. and watch the sugar closely. Meantime. All the directions must be strictly followed. stirring often. one-half cupful of sugar and one egg. using either an egg-beater or a whisk. As soon as it boils take instantly from the fire and pour upon a meat platter. SMALL GINGER CAKES. Add the melted chocolate quickly and continue stirring until the mixture is thick. working them well as you put them in. with chocolate. Do not stir the sugar after the first one-half minute and do not scrape the sugar from the saucepan into the platter. Mix in a bowl one-half pint of rich cream. Filling No. Stir until the sugar is partially melted and then place on the stove. Place the bowl in a — until light and firm. into a tunnel more degrees Put the mixture Add by cupful of butter. Cut three blanched almonds into small bits and place on each and bake them on flat tins in a slow oven. Beat together until very light one level tablespoonful of flour. two teaspoonfuls of baking-powder. Let this stand for eight minutes. Stick a skewer into the side of an eclair and dip the top in the hot chocolate. and fill with either of the following described preparations: Filling No. one teaspoonful of vanillaand four tablespoonfuls of sugar. one cupful of molasses. i. Put one-half pint of milk in the double boiler and place on the fire.246 CAKES. Pound one pound of Jordan almonds (to be obtained at confectioner's) quite fine with the whites of four eggs. Mrs. and drop them on paper in pieces the size of a walnut. when the milk boils. Gaines. one teaspoonful of nutmeg. J. stirring for one-half minute. Add one-eighth of a teaspoonful of salt and cook for fifteen minutes. Put it in a small saucepan and place on the fire in another pan of hot water. 2. shave into a cup one ounce of chocolate and put it on the fire in a pan of boiling water. Stir until so soft that it will pour freely. Put in a small granite-ware pan one-half pint of sugar and five tablespoonfuls of cold water. Maria Parloa. When cold flavor with one teaspoonful of vanilla. add two and one-half pounds of sifted loaf sugar and rub them well together in a mortar. cut open on the side. two teaspoonfuls each of ground One ginger and cinnamon. When cold. Take out the spoon. pan of ice-water and beat the cream — — flACARQONS A LA ITALIENNE. ten whites. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. Place on a plate and continue until all the eclairs are "glaced. one cupful of sugar.

add yolks of eggs well beaten. Robinson. Beat together the butter and sugar. W. (Made of Ko-nut. One each of . over-filling the pans. eggs. three level teaspoonfuls of baking-powder. CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. Myrtie E. one and onequarter cupfuls of flour. One-fourth cupful of Ko-nut. one-half cupful of butter. cloves. Flavor with lemon extract.) ful cupful of molasses. ten tablespoonfuls of milk. one teaspoonful of cinnamon. five tablespoonfuls of melted butter. into which the baking-powder. add one cupful of sugar. cinnamon and cocoa should be sifted. CHOCOLATE SPONGE CAKE. one-eighth of a teaspoonful of salt. Myrtie E. one-fourth teaspoonsalt. one-quarter cupful of Baker's cocoa.) CAKES. SPICE CAKES.) Use one cupful of molasses. one-half teaspoonful each of cinnamon. and just before baking beat the whites of the eggs Bake in small pans in moderate oven not well and fold them lightly in. Beat three eggs to a foam. Take the yolks of four eggs„one teaspoonful each of cinnamon. two-thirds cupful of warm water. one-half cupful of cold water. spices. Bake in gem pans for twenty minutes. WORTHINGTON'S COFFEE CAKE. salt and sugar together. Bake in patty pans with a quick oven. two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Cream Ko-nut. allspice and one-eighth of a teaspoonful of paprica. then the water and lastly the flour. two and one-half cupfuls of unsifted flour. all sifted together. One cupful of white sugar. Next stir in the flour. add the yolks of the eggs and the molasses. Bake in patty pans. (Made of Ko-nut. baking-powder and salt. cinnamon. one-half cupful of cold water. B. add a teaspoonful of soda dissolved in a teaspoonful of cold water. two tablespoonfuls of vinegar. 247 cupfuls of flour. Robinson. A. Fold in the stiffly beaten whites of the Bake twenty minutes in muffin pans. (Made of Ko-nut. one-half cupful of liquid coffee. Rose Norden. M. W. ginger and salt. never use syrup in cooking. MRS. one teaspoonful of soda. one-half cupful of molasses. three eggs. two teaspoonfuls of bakingpowder and three cupfuls of flour. AUNT FANNY'S TEA CAKES. one and one-half cupfuls of sugar. nutmeg and soda.

and fry powdered sugar over them when done. two teaspoonfuls of baking-powder. Take two teaspoonfuls of baking-powder. of . Stir one-half hour. Four cupfuls of powdered sugar. Emma Wolf. rind of two lemons. M. Roll them out and cut into squares. flour enough to roll. eight eggs. butter and eggs together and lastly the powder sifted together.248 CAKES. Baldwin. let lie over night. one-half pound of flour and the grated rind of one lemon. Take four cupfuls of fine sugar. and. cut in shape. one teaspoonful of ground cloves. ENGLISH WAFERS. one-half pound of sugar. flour with the bakingthe sugar. Mrs. stirring them for nearly one-half hour. two teaspoonfuls of cinnamon. Bake Mrs. two eggs. the rind of two lemons. two cupfuls of flour and two teaspoonfuls of baking-powder. one-half cupful of one and one-half cupfuls of sweet milk (if you have none use Beat water). fuls of arrow-root. Jane Phillips. J. Bake in a moderate oven. one teaspoonful of allspice. three eggs. O. L. One SPRENGELA. Sprinkle Make it in hot lard. EVERY-DAY TEA CAKES. eight eggs. three tablespoonfuls of flour and two tablespoonWilla K. Fuller. Cut them into any shape you choose and put two drops Next morning turn them over and bake. Mrs. Flavor to taste. two eggs. one-third cupBake in shallow pans twenty-five minutes. flour enough to roll out. a noodle dough. M. PEPPER NUTS. one-half cupfuls of white sugar. One-half pound of butter rubbed. ful of Ko-nut melted. Flavor to taste (I generally use nutmeg). Lockwood. of brandy on each cake. Myrtie E. then pour in six tablespoonfuls of sugar. Robinson. in gem tins in a quick oven. ALMOND SQUARES. one-half pound chopped almonds mixed in. Beat whites by themselves. one grated nutmeg. SPIDERS. beat whites separately. Beat the whites and yolks of six eggs separately. one package of fig mince. butter. Cut them out with a cake-cutter and Then sprinkle anise seed over them and bake. four cupfuls of flour.

Then roll up tightly and cut across in slices from three-quarters of an inch to an fuls of Make inch thick. four ounces of flour with four ounces of sugar. and one-fourth teaspoonful of salt. add two tablespoonfuls of melted butter and divide For four dozen cakes sift the batter into four parts.) CAKES. then add one-half cupful of lukewarm water. hot. continue till all are baked in the same manner. Wallace. Beat well. One pound of figs 2. close and bake. strawberry for the pink. mixed with the beaten whites of three eggs and one-fourth cupful of sugar. spread this on Saratoga crackers and serve with afterMarion Willard. color one pink. one and one-half teaspoonbaking-powder. one teaspoonful of vanilla. set in oven and let remain A. Vegetable and fruit colors are best for this purpose. granulated sugar well mixed with one teaspoonful of cinnamon. until light brown. one-half teaspoonful of salt and a full tablespoonRub the shortening into the flour. grape for the purple and a little orange Oil a wafer iron. (See colored'picture. Metta Hubbard. taking care not to brown. Try these and see Mrs. MARGUERITES. mix together with one-half pound of chopped English walnuts. thoroughly mixed in the salt and baking-powder. one large cupful of confectionery sugar. Spinach for the green. they are not good. roll while P. if Lay upon a biscuit pan and bake quickly. (Good. and one-fourth pound of citron chopped fine. Spread mixture on saratoga-chip crackers. J. leaving a space between each square. Soon as done remove the cake and roll it up like a tube. put one teaspoonful of the batter in the for the cream. one purple and one cream. Spread out thin. the whites of three unbeaten eggs. noon tea. If you have no wafer pan a large common dripping-pan will answer. 249 CINNAMON ROLLS. one green.) a biscuit dough of one pint of flour. MARGUERITES— No. Use enough new milk Roll it out very thin and sprinkle on a cupful of to make a soft dough. having first ful each of butter and lard. . one teaspoonful of vanilla or lemon extract. E. Take the whites of two eggs. E. center. AFTERNOON TEA WAFERS.

stir in of flour. one-fourth of a cupful of corn-starch and Roll out thin. T. Sift flour. add one-eighth of a cupful of canned fruit juice peach. one cupful of coarsely-chopped nuts. or Take one pound ALMOND JUMBLES. first the yolks. cupfuls of flour. Cut into bars of convenient size and fry in hot fat until golden brown. Add separately. Take Mrs.) three-quarters of a cupful of butter and one cupful three eggs. one teaspoonful of bakingpowder. three cupfuls of sugar. Press lightly with a rolling pin. Chicago Cooking School. two tablespoonfuls of butter. beat in the eggs and ginger. Sprinkle the tops with blanched almonds and granulated sugar. rub in the butter and add the nuts Two and sugar. Bake in small cups the meal and flour and make into a smooth dough. and one pound of butter together. PLAIN JUMBLES— No.250 CAKES. one and six eggs one-quarter pounds of white corn-meal and one and one-quarter pounds Cream the butter and sugar. of butter. each beaten of sugar. Cream thoroughly — cutter. then the whites. one teaspoonful of ginger. two cupfuls of butter. cut with a jumble sufficient flour to make a soft dough. E. 2. D. NUT BARS. Bryant. or any good juice. one egg and a pinch of salt. three eggs. salt and baking-powder into a bowl. ate oven. patty pans and let stand in them till cold. BANNOCKS. whipped to a thick cream. add one-half teaspoonful of baking-powder and milk to make them soft. Beat well four eggs. PLAIN JUMBLES. Green. lay on greased pans and bake in a moderCaterer for Children's Parties. Whittier. (Children's Delight. four tablespoonfuls of sour cream and one teaspoonful of soda. one and one-quarter pounds of brown sugar. Rub one pound of sugar . one-half cupful of milk. H. one-half cupful of sugar. Mix to a rather stiff dough with the egg and milk. apricot. turn on to a floured board and roll out two-thirds of an inch thick. Roll thin and cut out with a cake cutter.

cut it with a biscuit or cake cutter. one heaping teaspoonful of soda. gradually. one-half tablespoonful of allspice. one-third teaspoonful of soda. ter. Drop the dough from the spoon in disconnected cakes. Mix well. a little nutmeg. in a quick oven. F. roll out to the thickness of one-eighth of an inch. cupful of sugar. Add one-quarter of a nutmeg grated. One cupful of butter. loaf sugar over the EXCELLENT COOKIES. O. one cupful of chopped raisins. one teaspoonful of soda dissolved in the milk. One FAIRY GINGER COOKIES. one cupful of butone-half teaspoonful of soda dissolved in two tablespoonfuls of hot water. a little nutmeg. one-half of a nutmeg. two cupfuls of sugar. so that there will be a hole in the center. HOLLAND COOKIES. Mix soft. C. one even tablespoonful of cinnamon. one cupful of milk. Lay them on flat tin plates and bake ten minutes. HERMITS. M. and when ger. one-half pound of citron. 251 ROCK CRYSTAL JUMBLES. Marion use golden syrup in place of honey. extract. a soft of sugar. grate dough. Mrs. one-half tablespoonful of cloves. L. Mount. add the sugar. (Fine. One and roll. two tablespoonfuls two teaspoonfuls of baking-powder. delicious. Can Lovewell. Mrs. sour cream. flour to make dough. two eggs. Cut in squares or with a cooky cutter. one and one-half cupfuls of seeded and floured raisins. Mrs. two pounds of brown sugar. chopped fine. three-quarters of a pound of butter into one and one-half one-half pound of sugar and three eggs beaten well. and one-fourth cupful of buttermilk. E.CAKES. two cupfuls of white flour. two eggs. pinch of salt. One and one-half cupfuls of brown or maple sugar. one-half pound of almonds. one tablespoonful of ginBeat the butter to a cream. T. one quart of thick. One cup of milk. These are very This recipe calls for "Quaker Oats. three and one-half cupfuls of flour in which one teaspoonful of cream of tartar has been sifted. OATMEAL COOKFES. chopped fine. two cupfuls of oat-meal. three eggs. four cupfuls of flour. A. one cupful of butter. . Muchanan.) quart of honey. one-half cupful of sour milk." Mrs. Galbraith. one even tablespoonful of salt. G. one-half teaspoonful of lemon or vanilla Work pounds of flour. one-half cup of butter.

E. one-half cupful of hot water. Roll as soft as possible. one cupful of sugar. onehalf cupful of hot water. fuls of flour. one cupful of hot water. one cupful of butter.) cupfuls of dark molasses. thin. Use one teaspoonful of soda. flour to roll out. The softer the dough the better the cookies. Now stir in sufficient flour for stiff batter and let stand as long as convenient. one teaspoonful of vanilla extract. Mrs. from the pan. Keep in a tin box. then add the eggs and two cupThen stir in the salt and spices. cinnamon Mrs. salt. one rounding tea- Two Beat spoonful of ginger and one rounding teaspoonful of cinnamon. A. One GINGER COOKIES— No. The longer they are kept the more moist they become. CAKES. Bake them. Crandall. all night is not too long.252 light. Take . Carroll. one cupful of lard. 2. sugar and shortening. one cupful of molasses. one cupful of molasses. one heaping teaspoonful of soda. three eggs. H. and Mrs. one cupful of white sugar. lay aside the trimmings of each fresh batch until all has been rolled once. cupful of shortening. flour enough to roll out These cookies require a quick oven and must be rolled out very nicely. three tablespoonfuls of sweet milk. 3. C. and Turn baking pans upside down and wipe the bottoms finally the flour. one cupful of melted lard and butter. one cupful of cocoanut. usually about a tablespoonful. (In print for the first time. then add hot water into which has been stirred the soda and beat smooth. E. the ginger and the milk in which the soda has been dissolved. one teaspoonful of baking-powder. Bake While still hot cut into squares and slip in a moderate oven until brown. or enough for a thick batter. ginger to taste. J. very clean. one teaspoonful of soda. one rounding teaspoonful of salt. GINGER COOKIES. I. GINGER COOKIES— No. Remember to spread it as thin as a wafer and cut it the instant it is taken from the oven. put them all together and roll out. Butter them and spread the cake very thin upon them. Casper. together molasses. one cupful of sugar. two eggs. One COCOANUT COOKIES. Mrs. cupful of sugar. P. and ginger. Forester.

a scant half teaspoonful of baking-soda dissolved in the milk. Burke. Mrs. Flour sufficient to make a paste that will roll out. one teaspoonful of cinnamon and two ounces of chocolate. Mix in a mass. one cupful of butter. three-fourths cupful of sweet milk. one-half cupful of butter. SUGAR COOKIES. salt. Mrs. One little cupful. one-half teaspoonful of soda dissolved in two tablespoonfuls of milk. melted. one-half pint of water. one cupful of lard. 253 CHOCOLATE COOKIES. beat this?) cupfuls of sugar. two eggs beaten in a coffee cup. Maria Parloa. then add one-fourth teaspoonful of salt. of white sugar. . Marian Bell. a pinch of salt. Alice Long. Use two cupfuls of sugar. bake in a rather secret of making good cookies is the use of as little flour as will suffice. two cupfuls of sugar. Caraway seed may be added. Roll thin and bake quickly. Beat to a cream one-half cupful of butter and one tablespoonful of Gradually beat into this one cupful of sugar. Use on heaping tablespoonful of baking-powder. then fill it up with sweet milk. a nutmeg. salt to taste. three tablespoonfuls of sour milk. 4. quick oven. one nutmeg grated. flour to roll firm. SUGAR COOKIES— No. M. two teaspoonfuls of lemon extract. They are fine. one pound of butter (one-half lard may be two eggs. Five eggs. SUGAR COOKIES— No. SCOTCH COOKIES. A. Stir in about two and one-half lard. spices to suit the taste. M. Hilton. one-half pint of molasses. 3. cupfuls of flour. two eggs.CAKES. Take two pounds SUGAR COOKIES— No. bake quickly and keep in stone jars. one cupful of lard stirred to a cream. of sugar. two eggs. Two Flossie Falconbury. (Can any thirteen-year-old girl 2. The Roll thin. E. used). five cupfuls of flour and two teaspoonfuls of bakingpowder. one level teaspoonful of soda in two tablespoonfuls of scalding water or two heaping teaspoonfuls of baking-powder. one teaspoonful of soda. and. Now add one well-beaten egg. Mrs. cutting in round cakes. and flavor with nutmeg or vanilla.

one tablespoonful of ginger. Roll very thin Nellie Shannon. one teaspoonful of saleratus. Add flour to roll thin. 3. onehalf cupful of English currants. One cupful of sugar dissolved in one cupful of sweet milk. Take one pint of good molasses and let come to a boil. T. one tablespoonful of ginger. Mix well before stiff removing from When cool sift in flour to make a very and bake. one pint of molasses. one-half pound of sugar. one heaping tablespoonful of of brown ground ginger. one teaspoonful of soda. L. Forshee. and let boil until it thickens a Dissolve heaping teaspoonful of soda in one-half cupful of tepid little. two tablespoonfuls of ginger and one teacupful of lard. C. three-fourths cupful of sugar. Wall. This should be rolled very thin and baked P. grating of nutmeg. one cupful of molasses. one-half teaspoonful of cinnamon. two-thirds cupful of lard. In one-half cupful of hot water dissolve one heaping teaspoonful of soda. one tablespoonAdd to ful of ginger.254 CAKES. brush tops over with the white of a raw egg and bake quickly. one cupful sugar. three eggs beaten thick. one-half teaspoonful of salt and two and one-half tablespoonfuls . Dane. OLD-FASHIONED GINGER CAKES. or granite-ware pan two cupfuls of molasses. soda. Lucia Weatherly. cupful of brown sugar. GINGER SNAPS— No. stove. roll very thin and bake M. one-half teaspoonful of red pepper. pounds of one-half pound of butter. Mix all with flour into a thick dough. one teaspoonful of cloves. . Put the vessel on the stove. water and add to the other ingredients. Put in a tin 2. one cupful of One lard or butter in and three eggs. It improves greatly by being kept. HEALTH COOKIES. GINGER SNAPS. two and oneflour. dough. one teaspoonful each of cinnamon and allspice. but a few minutes. cupful of molasses. a Make into dough. and bake in a quick oven. GINGER SNAPS— No. and lemon color. moderately heated oven. four teaspoonfuls of baking-powder. One NEW YORK Take half GINGER SNAPS. Beat into this two teaspoonfuls of F. one teaspoonful of cinnamon. these half a cupful of creamed butter. roll thin and cut inv squares.

one teaspoonful each of cloves. To this add melted Ko-nut and currants. When cold add flour to make stiff enough to roll out. one salt-spoonful of salt. flour sufficient to support the mixing spoon upright in the dough. one scant cupful of lard. Let stand a few hours before baking them. a little ginger. one cupful of nuts. one-half cupful of milk. two tablespoonfuls of melted lard. E. Sift 255 dry the ingredients thoroughly together and add alternately with the beaten egg. one-half teaspoonful of grated nutmeg. E. Childs. beaten separately. two teacupfuls of sugar. Mrs. three tablespoonfuls of baking-powder. FIVE-CENT COOKIES. One-half pound of powdered sugar. SAND COOKIES. M. Sift ammonia and sugar with flour. E. Mrs. Mix onehalf hour and roll very thin. One teacupful of white sugar. a small orange. Lizzie Mooney. one teaspoonful of soda and one salt-spoonful of salt. juice . Butter the size of an egg. two tablespoonfuls of lard. Hiller.CAKES. cinnamon and nutmeg. Susie Ellsworth. one coffee-cupful of sour milk. Take two and rind. These cookies are much liked by the children. PLAIN DOUGHNUTS. This should be grated. Flour to mix soft. Observe level measurement. Take one cupful of molasses. five cents Three MOLASSES COOKIES. cupfuls of sugar. Drop by rounded teaspoonfuls into smoking hot Ko-nut. Flour to mix like soft biscuit. Mrs. worth of baking ammonia. MOLASSES COOKIES— No. then one-half pound of corn-starch. Bake thirty-five minutes. • pints of flour. one tablespoonful of soda dissolved in the molasses. three eggs. two tablespoonfuls of lard. 2. Add two and one-half teaspoonfuls of baking-powder. four eggs. 2. three eggs. Mrs. five eggs. flavored with lemon. One quart of New Orleans molasses. Margaret Isham. Use just flour enough to make a dough as thin as can be handled. DOUGHNUTS— No. Bake very quick. A. Helen Locke. Stir yolks and sugar one hour. of melted Ko-nut. Boil all together. one pound of brown sugar. two cupfuls of sweet milk. five cents worth of oil of lemon and one pint of cold water. Reagor.

Sour milk is just as good by using one level teaspoonful of soda. One and one-half cupfuls of sour milk. put in the butter and let it stand until melted. one cupful of sweet milk. two eggs. then add the flour and baking-powder and stir quickly. A. four tablespoonfuls of melted butter. one cupful of sugar. Roll out and fry in hot lard after which roll in sugar. one tablespoonful of melted lard. flavored with rosewater. Mrs. one cupful of sweet milk. one-half teaspoonful of soda. add sufficient flour to roll out. cupful of One sugar. and should be laid before the fire on a sieve to dry. Myers. E. Season to taste. three cupfuls of flour sifted with three teaspoonfuls of baking-powder. IOWA DOUGHNUTS. and mix them gradually with a gill of yeast Rub and as much of a pint of new milk. Mrs. Set the milk on the stove. Whisk four eggs. or more if necessary. eggs beaten light. onehalf teacupful of butter and one-half pint of yeast. Mrs. or into any form liked. G. two DOUGHNUTS (SELECTED). sugar while warm. two tablespoonfuls of melted butter. two teaspoonfuls of baking-powder and one scant teaspoonful of salt. Flour to knead as soft as possible. add one pound of sugar. C. When of a fine brown color they are done. one teaspoonful of powdered cinnamon and one whole nutmeg. Wallace. Flavor with currants. Mrs. Alice Weatherwax. one egg. One NORWEGIAN DOUGHNUTS. one teaspoonful of baking-powder and one quart of flour. . then mix up the dough with flour enough to make a stiff batter. Fry in hot lard. one-half teaspoonful of salt and one of vanilla. and drop them into a saucepan of boiling lard. NEBRASKA DOUGHNUTS. Put all ingredients in a bowl without stirring. D0UGHNUT5 WITH YEAST. F. cinnamon or nutmeg. grated. four ounces of butter into three pounds of flour.25G CAKES. Mrs. One cupful of granulated sugar. John Wood. Cover warm to rise and when risen make into balls. onehalf grated nutmeg. quart each of sweet milk and New Orleans brown sugar. as will make the flour into a soft dough.

H. two eggs. of powdered sugar. lemon extract. COCOANUT KISSES. W. E. Rub butter and sugar and eggs together. Payne. one cake of sweet chocolate and one teaspoonful of vanilla. After frying roll in powdered sugar. 257 EVERY-DAY DOUGHNUTS. two eggs. add one-half pound of sugar. Roll out as thin as possible and cut in strips six inches long and one inch wide with a jagging iron or sharp knife. two large tablespoonfuls of melted butter. Brown. cupful of white sugar. enough flour to make into dough. Thwing. KRULLERS. two ounces of butter. Fry in a deep kettle. Take flour enough to roll out easily. Bake in rings or patty pans. one pound Bake on wafers or brown paper. Fry in hot lard a very Will light. Ivy White. P. L. in muffin pans. S. CHOCOLATE KISSES. . Fine with good coffee for Sunday mornMrs. two ounces of baking-powder. Beat the whites of two eggs with one cupful of powdered sugar and one cupful of dessicated cocoanut. one cupful of sour cream and a teaspoonful of A soda. ing breakfast. brown and lay on a towel or paper to absorb the fat. Sift the baking-powder through the dry flour. Celia Betts.CAKES. one pint of sweet milk and two eggs. three teaspoonfuls of baking-powder. keep indefinitely (if under lock and key). WHOLE-WHEAT DOUGHNUTS. One pound of ten eggs. one teaspoonful of cinnamon. One cupful of sugar. one-half grated nutmeg and enough whole-wheat flour to make a dough just thick enough to I. One cupful of milk. delicate. and if placed a few minutes in the oven taste perfectly fresh. roll out. A. three tablespoonfuls of melted butter. one pound of powdered Bake sugar. Mrs. one cupful of sweet milk. of flour To two pounds SOUR CREAM DOUGHNUTS. one tablespoonful of lard melted. T. one cupful of sugar. salt. of almonds and the whites P. Use only the whites of three eggs well beaten. G. Add the milk last. ALMOND MACAROONS.

Separate the eggs. and then pour the batter into two pans. and press the other sheet over it. add the eggs. . and bake the cakes in small fancy pans well greased. Aunt Mary. and then beat them with yolks and sugar and grated chocolate. one teaspoon baking powder. one-third cup of sugar. and lastly the flour and baking-powder sifted together. one teaspoonful of baking-powder. One and pings. and beat the yolks and sugar together until light.) One-third cup of butter. one cupful of sugar. then the flour. afterwards removing the toothpick. one-half cups of sugar. one cup of pecan or other nuts. two cups flour. one gill of cold water. one-third cup of molasses. BROWNIES. baking-powder and nutmeg sifted together. Stir in the nuts. (For the Little Ones. BIRTHDAY CAKES TOR CHI! DREN. (For Children's Parties. add the molasses and egg. and dip each one into the hot icing. of course. Maria Parloa. Place in small well-greased tins and just before putting into the oven drop a few seeded raisins on top of each cake. one cupful and a quarter of flour. cut into little squares and triangular pieces. Stick a wooden toothpick into each of these pieces.258 CAKES. and bake in a moderate oven for about eighteen minutes. Cream the butter and sugar. Spread on the top a few drops of boiled icing and on top of these some colored candies or cinnamon drops. one cup of milk. as they are favorites with the little folks. one-half teaspoon of baking powder. one ounce of chocolate. one tablespoonful of lemon juice. Next beat in the lemon juice and water.) Use two eggs. one-half teaspoonful of vanilla. a half-cup of butter or clarified drip- two eggs. Beat for three minutes. CINDERELLA CAKES. and when cold. spread one sheet of cake with the jelly. Beat the whites until light. and chocolate icing. half a tumbler of any kind of jelly. one egg. Beat together the butter and sugar. When done. and finally the flour in which the baking-powder should be mixed. one scant cup of flour.

is necessary. The whole pudding. allow a little longer time than you do for boiling. and the flour and fine stems Place the currants in a pan of cold have' passed through the strainer. first dredging it in flour and set into a steamer. in a small quantity. Attention to the turning out of a pudding. put it into a buttered tin pan or granite dish. that have escaped in cooking scraped A pudding is lighter if when it when baked. Woman's Exchange. to all puddings. It water and wash thoroughly. Puddings are of three kinds To steam a pudding. required for baking. The oven must be boiled than regularly washed.)j del in is gs PUDDING -SAUCES first N MAKING tance puddings or dumplings the to see that all the ingredients are fresh matter of imporand good. tie a cloth over the top. meats. and the juice of pies. TO CLEAN CURRANTS. Puddings will turn out of a basin well has been plentifully rubbed with butter. squeeze them dry and dredge them with flour. steamed. so that it shall not be ragged or broken. but a batter pudding cannot be fastened too lightly. A baked pudding should be stirred once or twice after it has set. so that the fruit may not all sink to the bottom. Puddings that are to be boiled should be put into plenty of boiling water. and baked. rub them well until they are separated. Cover the steamer closely. Boiling requires nearly twice the time slightest taint will injure the — boiled. On removing a pudding tied in a cloth. while one that is boiled should be turned over for the same reason. tie it rather loosely. and kept at a steady boil. and also to keep it from sticking to the bottom of the kettle. oven hardens them to dry in an 259 HOW . strain and dry between clean towels. in the pudding. Salt should be added. An egg that is not strictly fresh must never be used. If cloths are used. Just before filling dip them into boiling water. Put the required amount of currants in a colander and sprinkle with flour. plunge it quickly into If there is much bread a basin of cold water and it will readily separate. etc.. do not wash them with soap. off. to allow for its swelling. unless well rinsed afterwards.

F. PLUri PUDDING. the last being a row of macaroons. this will soften so that the seeds will Woman's Exchange. Mix this with four pints of sweet milk and set it on the back of the stove to soak for two hours or more. then a row of raisins. of a — H. Now take Take one . leave out the juice and put into an ordinary sized pudding dish. Beat together two yolks of eggs. HOW Take suet.2G0 PUDDINGS AND PUDDING SAUCES. two cupfuls of milk. TO CHOP SUET. Bake forty-five minutes. J. sugar. one tablespoonful of rum. two cupfuls of sugar. POP CORN PUDDING. raisins and spices to taste. four teaspoonfuls of sugar (pulverized). Woman's Exchange. mix the meal with the milk. HOLIDAY PUDDINO. one-quarter pound of macaroons. H. Pour over it the following ingredients. one-half cupful of butter. run it it fine. one teaspoonful of cornstarch. come out easily with a small knife. milk and sugar. then a row of macaroons. stir- Take five through a coffee mill to make ring well to hot. bake about one hour and serve Mrs. one teaspoonful of vanilla.water over them. Make a sauce Pour this of five eggs. two teaspoonfuls of baking-powder and enough flour to make a stiff batter. (Delicious. this will make five pints of coarse meal. sauce into the mold. when very sifted flour and chop quickly before cold break or cut in small pieces. corn-starch. Then add two eggs.) quarts of popped corn and crush with a rolling pin. put in a pan of hot water and bake in an oven not too warm. well mixed: Three eggs. L. cover and let remain ten minutes. Don't fill the mold. In the cake mold put a row of raisins and bits of preserved orange peel. but don't boil. T. quart can of large egg plums. two cupfuls of cream till thick enough and warm. Knock out the pudding and serve with the following sauce: Sauce. Put the desired number in a dish and pour boiling. four tablespoon fuls of sugar. one cupful of sweet milk. and mix the whole. five pounds of eggs. and so on. sprinkle with it gets soft and sticky. one tablespoonful of cornstarch. two ounces of orange peel. Six ounces of malaga raisins. put on the hot stove and boil for a few minutes. HOW TO STONE RAISINS.

Next add the sugar and next sift in the flour. rejecting the crust." Use cold sauce made of sugar. one and one-half pounds of currants washed and dried thoroughly. in bulk to the suet. eleven hours. White. pinning them securely. round the rim of the basin. well washed. The latter can be thickened with a little cornMiss Clara Stice. one teaspoonful of cloves. one-quarter of a pound of candied lemon peel. Annie R. Then butter your tin basin well. sliced citron* and peel. raisins and currants. with part of a pint of flour. ENGLISH PLUn PUDDING. A pudding prepared and cooked in this way is "fit to set before a king. putting in last a level teaspoonful of soda dissolved in warm water and adding the rest of the a . leaving room for a stiff batter of flour and water which must be spread over the whole top of the pudding to exclude the air and water. 261 the juice of the plums and one-half cupful of sugar and boil three minutes and serve as a sauce. two of cinnamon. one and one-half pounds of dry light brown sugar. stirring thoroughly. Stir in the fruit. Sift the salt and nutmegs in. one teaspoonful of salt in one cupful of milk. bread-crumbs and suet. Then take stout. baker's bread enough to make a quantity equal Use only the crumb of the loaf. one-half pint of flour. one cupful of seeded raisins and one cupful of currants. butter and wine. Chop the suet first. CHRISTMAS PLUn PUDDING. nine eggs beaten very light and milk enough to wet the mixture. four nutmegs grated and sifted through a small tea strainer and thoroughly mixed. unbleaohed cotton. tie it firmly over the top. starch if desired. or hot brandy sauce. and bring the corners that hang down back again over the top. Now comes the milk. mixed in the same way as the nutmegs. Then put the pudding into boiling water and let it boil without cessation. mixing thoroughly as before. Then pour in the eggs. one heaping cupful of sugar. one heaping teaspoonful of fine salt. one-half of a nutmeg in bowl. so they will not be lumpy. two cupfuls of bread and one-half cupMix the citron. one and one-half pounds of raisins. You only need sufficient milk to wet the pudding about as moist as mince meat for pies should be made. then add the bread-crumbs. Chop one ful of citron. These puddings will keep a year. and then put them on again the day they are to be eaten. cupful of beef suet. It will take nearly one and one-half loaves of ordinary size. Put four well-beaten eggs. Take one and one-half pounds of suet. put in your pudding. and boil from two to three hours more. one-quarter of a pound of citron. The best way is to make them two or three days before needed.PUDDINGS AND PUDDING SAUCES.

one pound of raisins seeded and chopped and the same quantity of currants. dip the pudding cloth in hot water and sprinkle it with flour. of stoned raisins. To be eaten Mary Evarts. two beaten eggs. add the yolks of three beaten eggs. Beat the whites of eggs with a teacupful of pulverized sugar. chopped suet and split almonds. BOILED CHRISTMAS PUDDING. One pound two or three tablespoonfuls of flour. one beaten eggs. . add one teaspoonful of ginger and spice to taste. Bring on Serve with brandy sauce. one half teacupful of sugar and flavoring to taste. one tablespoonful of butter with two tablespoonfuls of sugar and enough milk to make a thin mixture. one-half teacupful of molasses. when done turn it out on a platter. Duncan. ter. FLORENTINE PUDDING. pour over a little brandy and touch a match to it. Put a quart of milk into a pan and let it come to a boil. brown sugar. then put into the dish in which it is to be served. tie up the ends and boil for five hours. allspice and ground cloves. PUDDINGS AND PUDDING SAUCES. Mix thoroughly and boil four hours. Carry it to the table while blazing. one-half pound of currants. and mix with one and one-half pounds of flour. three teaspoonfuls chop fine one pound of suet and mix with it ten wellteacupful of milk. flavor to taste and sweeten with Serve with hard sauce. one-quarter pound each of mixed peel. three-quarters of a pound of stale bread-crumbs. Turn bottom-side up on platpour over it some good brandy and touch a match to it. of sweet potatoes. mix smoothly three tablespoonfuls of corn-starch and a little cold milk. SWEET POTATO PUDDING. Mrs. grated raw. Bake one and one-half hours. Mix thoroughly. one-half cupful of molasses. PLAIN CHRISTMAS PUDDING. spread over the top and place in the oven to brown.262 flour. Mary Bennett. L. the grated rind and juice of a lemon and two ounces of citron. Sift of baking-powder. Miss Mamie Holley. with any rich sauce. Boil five or six hours. one-quarter of a pound of sugar. five eggs. For those who desire a colonial finish to the pudding. Mix with one pound Chef Palmer House Chicago. stir into the boiling milk and stir until of the consistency of starch ready to use. the table while blazing. one teaspoonful each of cinnamon.

quart of scalded gooseberries rubbed smooth when cold with the back of a spoon. Serve hot and at once before it falls. six eggs. and the well-beaten yolks of four eggs. Set in the oven to brown slightly. and butter to fill the pudding dish. Take out and squeeze over it the juice of the lemon. One-half pint of bread-crumbs (no crusts). one pint of sweet milk. one cupful of sugar. One Mary Hawthorne. grated rind of one lemon. Just before it is put in. Miss Webster. Jane Searles. the grated rind of two lemons and a handful of grated bread. and over each layer throw currants. Jane Klempe. the . cover with beaten whites. sugar. one-quarter of a pound of melted butter. and let it stand one hour before putting it into the oven. and beat in one cupful of pulverized sugar to which has been added the juice of the lemon. Bake until done. setting that in a pan of water and bake till it thickens. the grated rind of one lemon and a piece of butter the size of an egg. Yolks of two eggs. Beat the fruit up with one-fifth cf a pound of fresh butter. cut thin slices of bread Make one GOOSEBERRY PUDDING. BREAD CUSTARD PUDDING.PUDDINGS AND PUDDING SAUCES. one-half pound of sugar. and so be ready for the table. Serve cold with cream. sweetened and brown. one-half cupful of granulated sugar. 263 one quart of milk. Bake thirty minutes. Take one DELICIOUS BREAD PUDDING. piece of butter the size of a small egg. This is an excellent dessert for an elaborate dinner as it may be made early in the morning. Dissolve bread in that. then pour over it the whites of the eggs. about one-half hour. pint of nice bread-crumbs. beat all together. Take of the pulp six tablespoonfuls. Spread over the pudding a layer of jelly or raspberry jam or any sweetmeat best liked. Line a tart dish with light puff paste. pour over the last of the custard and bake in a moderate oven for one-half hour. GREEN GOOSEBERRY PUDDING. Pour the custard over by degrees so that the bread may be well saturated. finely-cut candied lemon and a little nutmeg. Whip the whites of four eggs. pint of custard. A FINE BREAD PUDDING. boil for one-quarter of an hour one quart of gooseberries with one-half pound of sugar and a teacupful of water. Turn into a pudding dish. Mrs.

cup il of sugar. one cupful of lump of butter the size of an egg. Put bits of butter over the top. These should be added when the fruit is cool. yolks of four eggs. one pint of bread-crumbs. and the beaten whites alternately with the flour. Mrs. one-third cupful of sugar. beat in the yolks. they have stood one hour beat them fine with a spoon. Bake one hour. then the milk and soda. Stir into the milk. P. Beat the whites until stiff add the sugar and lemon juice. Put one quart of milk into a double boiler. Pour the mixture into the dish and bake the pudding for from one-half to three-quarters of an hour. a quart of sweet milk. ful of One ALMOND PUDDING. pour one pint of boiling milk over. three cupfuls of flour. C. yolks of three well-beaten eggs. salt. and one-half pound of seedless raisins. Mrs. spread it on the pudding. one cupful of sugar and the juice of the lemon. Bake in a buttered mold. LEMON PUDDING. Boil two and one-half hours and serve with brandy sauce. then beat two . When cooked. and the grated crumbs of a stale roll. one-half teaspoonful of soda. or a sweet sauce. stir into it one heaping tablespoonful of sifted flour that has been stirred to a cream with a little of the milk. S. Grate crackers (soda or Boston preferred) and pour one pint of boiling milk over them. the yolks and whites beaten separately. When CRACKER PUDDING— No. COTTAGE PUDDING. Fay. two eggs. Mrs. rub the butter and sugar together. Grate soda crackers. turn out upon a dish. grated rind of a lemon. then take the whites of the eggs. flavoring and two wellbeaten eggs. cover close. eat with vanilla sauce. the salt. one cupsweet n. take from the fire and let cool. Have ready one pound of sweet almonds blanched and pounded. place in the oven and brown. Clark. After they have soaked two hours beat them fine with an iron spoon. One sugar. O. one tablespoonful of butter.264 PUDDINGS AND PUDDING SAUCES. Foam two eggs and add to it one-quarter of a pound of suet. C. 2. one teaspoonful of salt. Shea. one teaspoonful of cream of tartar sifted with flour. cut in slices. bake one-half hour.lk. Emily Goodwin. Morris. covering them closely with a plate or tin. CRACKER PUDDING. add a pinch of salt.

stir two tablespoonfuls of corn-starch mixed with a little water and the yolks of three eggs. steam one and one-half hours. peel. Scald the milk and pour over the crumbs. add one-quarter of a pound of suet shredded and chopped very fine.PUDDINGS AND PUDDING SAUCES. Serve with meat course at dinner. one cupful of sweet marmalade. M. Hattie Marchant. seed and cut into small pieces. When done turn out quickly and spread over the top a liberal spoonful of marmalade. one teaspoonful of soda. R. season to taste with salt and pepper. Fill the pudding dish two-thirds full with the batter. Into one quart of nearly boiling milk. Sauce. Make a frosting of the whites of the eggs and one-half cupSpread it over the top of the pudding and place the whole ful of sugar. HOMINY PUDDING. MARriALADE PUDDINO. Two cupfuls of cold boiled hominy. brown. yolks cupfuls of fine stale bread-crumbs. four good-sized oranges. two tablespoonfuls of melted butthree well-beaten eggs. it stand. ter. Emma Hinman. Mrs. hour. One cupful of sugar. One-half cupful of New Orleans molasses. then the soda. one-fourth of a small cupful of melted butter. mix thoroughly. one-half cupful of hot water. Cover with the whites of the eggs beaten stiff and return to the oven to Alice Brooks Potter. Stone one-half pound of raisins and add with a Boil this two and one-half hours and serve with sauce. one cupful of rich milk. . MOLASSES PUDDING. one-half teaspoonful of corn-starch. when ready to serve add the beaten white of one egg. one-fourth cupful of butter. set in a quick oven and bake one-half hour. 265 eggs to a foam. Schallenberger. When it is done let it cool and then mix with the orange. Take Add one cupful of sugar and let for a few minutes in the oven to brown. one and one-half cupfuls of — boiling water. Beat until half cold and stir in the beaten yolks. one cupful of sweet milk. one-half teaspoonful of soda stirred in boiling water. bake in a buttered pan for one-half Pearl Barker. stir them in. half of five eggs beaten very light. the yolk of one egg. little salt. pinch of salt. ORANGE PUDDING. Two cream preferred.

beat all together and pour over the dish. Henry Bower. then heat put through colander and remove seeds. when cold sprinkle powdered sugar over the top. add a few drops of essence of almond. Eat with lemon sauce. To be eaten cold with or without cream. Place to When cooked put in an earthen dish and spread boil. cut in shreds. mix all the ingredients together and moisten with powder sufficient milk to bag leaving sufficient make the pudding into a stiff batter. Mary Tatman. Wash and dry the currants. and stir constantly. bake in a slow oven until the middle seems firm. then add one pint of milk. Mrs. Five cupfuls of sifted flour and two heaping teaspoonfuls of bakingsifted well together. one-half cupful of sweet cream. One-half cupful of rice in three cupfuls of sweet milk. Minnie Peck. milk. Let brown. Wash and stem two so as to remove the skins. CURRANT PUDDING. sprinkle two tablespoonfuls of finely-chopped blanched almonds and one-half ounce of candied lemon peel. BAKEWELL PUDDING. one-quarter of a pound of melted butter. chop the suet fine. add one-half cupful of chopped suet or butter. Add to it two-thirds cupful of sugar. GRAPE RICE PUDDING. one-half pound of currants and a pinch of salt. steam until rice is soft. tie it up in a floured room for it to swell. boil for three and one-half hours. RICE PUDDING. Bake slowly one and one-half hours. put it into boiling water and Serve with hard sauce. Line a pie plate with a rich crust. Wash one-half cupful of rice and put in a two-quart basin. then mix the following ingredients: One-half pound of granulated sugar. Put pulp and skins cupfuls of grapes. RICE PUDDING— No. Mrs.266 PUDDINGS AND PUDDING SAUCES. of sugar beaten and flavored. spread a layer of strawberry preserves. one-fourth teaspoonful of salt and a quart of Grate over it a little nutmeg or flavor it with lemon or vanilla. frosting over it made of the whites of three eggs and five tablespoonfuls E. Plunkett. the yolks of three eggs beaten with five tablespoonfuls of sugar. . four yolks and two whites of eggs. 2.

One pint of entire-wheat bread-crumbs. Serve with vanilla sauce. H. one-half teaspoonful of salt. the whites of six eggs. two ounces of sugar and a tiny pinch of salt. Spread evenly over the pudding and return to the oven and brown a very little. of milk Mix with one-half pint and boil or steam about two hours. pour over them one-half cupful cover close and bake two hours in slow oven. Bake in a quick oven. Mrs. one egg. the yolks of two eggs add one pint of and the grated peel of one lemon. of ground rice smoothly with four tablespoonfuls of one-half pint of new milk which has been boiled with an inch of cinnamon or the rind of a lemon. ture. one-half cupful of sugar. milk. one pint of chopped apples. one-half cupful of water. one and onehalf teaspoonfuls of baking-powder. one tablespoonful of flour. G. or one-half wine-glassful of brandy. Bake forty minutes. RYE=BREAD PUDDING. 267 Put into baking dish and sprinkle among them each of boiled rice and sugar. one cupful of grated rye bread. one-half cupful of blanched almonds. APPLE AND ENTIRE-WHEAT BREAD PUDDING. Alice Hill. one small teaspoonful of baking-powder. When done beat the whites of eggs to a stiff froth and add sugar sufficient to thicken. Williams. FARINA TART PUDDING. one-quarter of a cupful of zwiebach (German toast). GROUND RICE PUDDING. Serve cold with cream. Sift a little pounded cinnamon or powdered sugar over the pudding before serving. cupful of sugar. If you do One . one cupful of raisins seeded. Francis. four eggs. M. mix and add two-thirds cupful of chopped suet or butter. LEMON RICE PUDDING.PUDDINGS AND PUDDING SAUCES. Put some apricot or any other jam at the bottom of a buttered pie dish. cover with the mix- Mix two ounces thick cream. Mrs. three-quarters of a cupful of farina. One cupful of sugar. Hayes. one-half cupful of citron. Pour the pudding into a basin and when cold mix with it the yolks of three and the white of one egg and a wine-glassful of sherry. and the juice of one lemon. Guillia G. Add and bake in a moderate oven. For a small pudding cook one-half cupful of rice. Stir over the fire until the mixture thickens and add two ounces of fresh butter. P. together.

H. Bonard. butter the size of an egg. . butter and one tablespoonful of sugar. one quart of milk. one-half cupfuls of boiling milk add one-half cupful of Rub together a teaspoonful of farina and cook seven or eight minutes. sugar and salt. Baldwin. MINUTE PUDDING. Mrs. A. two eggs. A MILTON PUDDING. Maria Parloa. not wish the toasted bread substitute a full cupful of farina. Serve with sweetened cream. Beat together eggs. C.) Set a granite saucepan on the stove. R. grated. milk. Then add the whites of three eggs beaten This pudding should be boiled in a mold one hour and any to a froth. two teaspoonfuls of baking-powder. a handful at a time. Spread over the rhubarb and bake until done. Mash the soaked bread with a spoon and add the egg mixture to the bread and milk. Mrs. Use one pint of staple bread True Vermonter. until it becomes smooth and rather thick. two eggs. Dalzill. Chop enough rhubarb to nearly fill your baking dish and sprinkle sugar over it. and chocolate in a bowl and soak for two or three hours. FARINA PUDDING. Serve with an egg sauce or a vanilla cream sauce.268 PUDDINGS AND PUDDING SAUCES. when it boils sift into the boiling milk white or graham flour. three tablespoonfuls of sugar and two ounces of chocolate. Add the yolks of two eggs and one dozen blanched almonds. This pudding is improved by adding canned or fresh berries just before taking from the stove. one-half teaspoonful of salt. one-fourth of a teaspoonful of salt. crumbs. and make a cream filling. Pour into a pudding dish and bake in a slow oven for about forty minutes. Turn it into a dish that has been dipped in water. broken in RHUBARB PUDDING. one-half teaspoonful of soda and flour to make a batter as for cake. I. sifting it through the fingers. one-half teaspoonful of ground cinnamon. To one and pudding sauce is suitable to accompany it. (New England Style. put into it one quart of sweet milk. Add oneBake half pound of shelled walnuts. Put the bread. cinnamon. Mix in another dish one cupful of sour milk. the bottom and sides buttered. Mrs. Turn out on the platter upside down and serve with cream and sugar.

Whip the whites of the eggs to a firm froth. add a little salt. Beat the whites of four eggs and two tablespoonfuls of sugar. stirring all the Dissolve one tablespoonful of corn-starch in one-half cupful of time. then stir into it a tablespoonful of flour mixed smoothly with a little cold water. Mrs. Let the custard nearly boil. When almost cold add the well-beaten yolks of three eggs. having the rhubarb on top. Flavor to taste. Mrs. Pour in one-half teacupful of water. One-half of this quantity is sufficient for a good-sized family. Beat . Add two ounces of fresh butter and stir the mixture over the fire until it thickens. let it boil with one quart of milk and the thin rind of a lemon or an orange. jam over each slice. sprinkle over them six or seven powdered biscuits. put the pudding into a moderate oven and bake until it stiffens. Put the pudding in the oven again eight or ten minutes before it is served. Sweeten one-half pint of milk with three lumps of sugar which have been well rubbed upon the rind of a large fresh lemon. let it get cold. BAKED TAPIOCA PUDDING. cover with a plate and bake one-half hour.PUDDINGS AND PUDDING SAUCES. that the eggs may stiffen a little. sweeten it and take out the peel. Place them in a buttered pie dish. a little bitter almond Savor and pour over the whole a slices little Cut two sponge cakes into and spread a custard made as follows: Custard. Lottie Miller. flavor. — Harriet Tibbitts. Then alternate slices of bread with a layer of rhubard till the dish is full. 2. Eliza Fromington. spread over the pudding and brown lightly in the oven. 269 Line the pudding dish with thin slices of bread and butter. or one inch of cinnamon. stir into the tapioca. add the beaten yolks of four eggs. TAPIOCA CREAM PUDDING. boil ten minutes. spread this on the top of the pudding and sift a tablespoonful of powdered white sugar over the surface. RHUBARB PUDDING— No. four tablespoonfuls of tapioca in water. cover with rhubarb cut into two-inch lengths strewed with sugar. milk. Eat with cream sauce. NEAPOLITAN CUSTARD PUDDING. One cupful of tapioca soaked over night in cold water. Wash it Pour into a basin. sweeten to taste and boil up once. Boil one quart of milk and stir in the tapioca.

add . DAMSON PUDDING. sugar and nutmeg to taste. Eaton. three tablespoonfuls of sifted sugar. Fill finely one-quarter of a pound of beef suet and rub of flour. O. two ounces of butter beaten to cream. Sarah White. then add whilst still hot one-quarter of a pound of clarified fat.270 it PUDDINGS AND PUDDING SAUCES. APPLE TAPIOCA PUDDING. Rub stale bread through a wire sieve to make one-half pint of fine crumbs. Mrs. Serve either warm or cold with sweetened cream. C. Pour it into a buttered dish The edge of the dish may be lined Mrs. Shred up very well into one-half top. CREAM COCOANUT PUDDING. then add to the scalding milk. Beat all well together. Take off the brown skin of the nut and grate the white part as finely as possible. butter. This pudding may be either baked or boiled. little in a double boiler. Mix two eggs the cocoanut. firm paste. H. C. RAISIN COCOANUT PUDDING. E. Mrs. soak a while. rub four tablespoonfuls of cold milk. it pound Use as much water as will make a smooth. Soak one cupful of tapioca over night in six cupfuls of water. stir in four eggs. pour the mixture into a well buttered pie dish and bake it in a rather slow oven. MARROW PUDDING. stirring Beat the whites of three eggs to a very stiff froth. Tie a floured cloth and boil steadily two and one-half to three hours. Next morning add six large tart apples chopped fine. Turn it out and serve with sifted sugar strewn over it. Hunting. put the pudding into a buttered mold and boil three hours. with puff paste or not. Beat the mixture till the fat is melted. Haddon. and a teaspoonful of lemon rind thinly sliced. if well beaten with a cupful of new milk and the milk of the latter is quite sweet. Pour upon these one and one-half pints of boiling milk. up with three eggs and an ounce of and bake the pudding in a hot oven. mixture of apples and damsons do well together. Mix it with three tablespoonfuls of finely-grated bread-crumbs. Put one pint of milk corn-starch in a until thickened. one-quarter of a pound of raisins. six ounces of Muscatel raisins. then firmly over the top line a well-buttered basin and cut a cover for the A with the damsons and sweeten to taste. one cupful of sugar and bake slowly about four hours.

let it stand on the heater until the sago has well swelled. From four good-sized ears of green corn split down the middle of grain with a knife. 271 one-half cupful of sugar and the whites to the pudding. and pour into a tin pail with cover. Mrs. spread the pudding with either jelly or jam and then cover with frosting. Mix all together lightly. — One cupful each of molasses. one pint of boiling water. ENGLISH SAQO PUDDING. Sauce. add the whites of three eggs beaten Pour into a pudding dish and stiff. Beat the yolks of the eggs. Eat with cream and sugar or any kind of pudding sauce preferred. one teaspoonful of soda. then add two cupfuls of cocoanut and one teaspoonful of vanilla. butter the size of a walnut and boil until it thickens.PUDDINGS AND PUDDING SAUCES. three level teaspoonfuls of melted butter. steam fifteen minutes. Serve with vanilla sauce. flour and currants. T. substituting sago for tapioca. Beat well over the fire for three minutes. and turn into a mold to harden. then put in a buttered pudding dish and bake from one-half to three-quarters of an hour. water. add the well-beaten yolks of three eggs. Also one egg beaten. F. put in the oven for a couple of minutes to brown. When cool. While hot. O. one cupful of milk. put in two tablespoonfuls of butter with one cupful of white sugar and one teaspoonful of vanilla. add one cupful of sugar. Three-quarters of a cupful of pearl sago washed and put into one quart of milk. a pinch of salt and a little sugar. STEAMED FRUIT PUDDING. Steam two hours. a pinch of salt and a little cinnamon. when done remove and place to cool. G. George Gregory. SNOW PUDDING. Make the same as Cream Tapioca and Apple Tapioca Pudding. Mae Brown. Pour upon three tablespoonfuls of corn-starch (dissolved in a little cold water). Beat up four eggs. Learned. bread-crumbs. Beat the whites of the eggs with two tablespoonfuls of sugar till light and frothy. four tablespoonfuls of sugar with butter the size of an . shave off the outside and scrape out all juice on the cob. CORN PUDDING. A. Mrs. CREAM SAGO OR APPLE SAGO PUDDING.

Ray. Mrs. egg. put Miss R. one and one-half cupfuls of molasses. O. Soak for INDIAN FRUIT PUDDING. using two tablespoonfuls of the Let the last layer be a thick one of cakelatter to one pint of apples. one-half cupful of chopped suet. then the mixture and bake well for two hours. one teaspoonful of salt. pour in a cupful of cold milk. one hour a cupful of bread-crumbs in a cupful of milk. BAKED INDIAN SUET PUDDING. When cool Boil one pint of milk and scald two cupfuls of corn-meal. a pudding dish. three tablespoonfuls of butter and three tablespoonfuls of flour into which has been sifted one teaspoonful of baking-powder. one-half cupful of molasses. Cayton. Hattie Long.272 PUDDINGS AND PUDDING SAUCES. EAST INDIA PUDDING. one teaspoonful of ginger and a little salt. Have ready one-half cupful of minced figs and the same quantity of seeded raisins. Serve with good rich cream. Peel. until brown. Make Add APPLE PUDDING. then add one pint of good rich sweet milk and the corn last. stir into it three eggs well beaten. leaving room for the pudding to swell. Add one cupful of molasses. one and one-half cupfuls of chopped suet. hours. a batter of one pint of hot milk and corn-meal to make it stiff. salt. pour into a large pudding mold with a tight-fitting top. and a little melted butter. BOILED INDIAN PUDDING. Put in a pan with a little nutmeg grated on the top and bake in a moderate oven Mrs. alternating them with stale dish thickly. Dudint. To be eaten with maple syrup. core . Steam for three hours and serve with Mrs. Mary A. and slice enough apples to fill a baking dish. Dredge the fruit with flour and stir it into the pudding. Dr. oneButter half of a nutmeg grated. Scald three cupfuls of milk and pour over five tablespoonfuls of corn-. meal. Add two eggs. add one cupful of flour. Butter the and put in the apples in layers. To be eaten with maple syrup. it in boiling water and boil three cloth leaving room for it to swell. Boil three hours. one teaspoonful Tie the pudding in a wet of dissolved soda and one cupful of currants. cake-crumbs. F. sauce. Buckley.

(Some . pour in the pudding and bake for threequarters of an hour in a moderately hot oven. crust of flour — — These puddings are light and nice. Then roll the crust out quite thin. Beat eight eggs well. Mattie Hughes. Butter a deep dish and put in a layer of apples. made of a very little sugar. because it makes it juicier. one-half pound of fresh butter. replace the piece of crust and bring the pudding to the table. one cupful of sugar. ters of putting a layer of crumbs between each and on the top. either cold or hot. flavored with a teacupful of huckleberries crushed. der. a few bits of the butter and a little cinnamon. two tablespoonfuls of butter. TRANSPARENT PUDDING. stone one and one-half cupfuls of raisins. Cut a square hole and pour in a coffee-cupful of syrup. Set the dish in a moderately hot two eggs and two sugar if apples are tart). flour. Line the edge of a buttered pudding dish with thin puff paste. Chop suet enough to make one and one-half cupfuls. Agnes Kent. butter and water. proceed in this manner. cream. Tie the pudding up in a cloth and boil till done. and it is wet to a paste with very cold water. lapping and pinching them so that the berries do not escape. take one cupful of Bake to a rich golden color and serve with 273 crumbs.PUDDINGS AND PUDDING SAUCES. bringing the edges of the crust together. It is clear. A little salt is added. ECONOMICAL PUDDING. bake three-quaran hour and eat with sugar and cream. Let come to a boil. put them into a pan with one-half pound of finely-powdered sugar. then beat together oven until the apples are tentablespoonfuls of sugar (more milk and pour over the apples. One cupful of bread-crumbs. then pour it into a basin to cool. Ivy Dellbridge. lay berries a goodly quantity of them on. HUCKLEBERRY PUDDING. about three-quarters of a pound of the suet after it is shredded and chopped fine to one quart of sifted flour. Use a plain sauce with this pudding. Syrup for sweetening is better than sugar. Eliza Martin. Mrs. sprinkle with sugar. light and very nice. Then remove the pudding from the cloth and lay it on a platter. Huckleberry pudding is quite an institution at our house. Stir it over the fire till it thickens. one teaspoonful of cinnamon. the grated outer rind of one lemon and the juice of three lemons. two cupfuls of chopped apples (tart). Make a and nice beef suet. RAISIN PUDDING.

one at a time and still beating till very light. Bertha Gulle. three and one-half cupfuls of flour. Ben Forest. and boil for three hours. one cupful of molasses. Cover with boiling water and cook until clear. Steam two hours. adding one teaspoonful of soda. Then add the juice of two lemons.274 like less fruit). BREAD CUSTARD PUDDING. butter and lay on top of the custard with the buttered side up. sprinkle with grated nutmeg and let it harden. Add to these first the yolks and then the whites of five eggs. beaten stiff. If it is preferred boiled. or floured cloth. Stir in the whites of two eggs. three well-beaten eggs and one-half Beat thoroughly and turn into a one-quart dish. J. A hard sauce to use on it is made by beating one-half cupful of butter with a cupful of fine sugar and adding the whites of two eggs. APPLE. Grate a little nutmeg on the buttered bread and bake in a quick oven until brown. Mrs. which have been thoroughly beaten separately. Beat to a cream one-half pound of fresh butter and mix with an equal weight of fine white sugar. Cut cupful of sugar. Cover one-half cupful of tapioca with cold water and let soak three Drain off the water and place in double boiler. ORANGE OR JAM ROLY-POLY Make a rich dough as for biscuit. S. Roll out one-half inch thick and spread thick with sliced oranges. Take two cupfuls of sweet milk. fire. two thin slices of bread. C. throw in lightly one-half pound of fine flour and one-half pound of stoned raisins. Bertha Prince. Then add slowly the flavoring a teaspoonful of vanilla or lemon. — Mrs. Sawyer. then lay it in long tin pan with the lapped side of the dough on top and bake onehalf hour. tie it in a cloth that has been well dredged with flour and boil for two hours. one cupful of sugar. Put these ingredients. into a buttered mold. Three cupfuls of sweet milk. or thin slices of tart apples or damson jam. Serve with sweet sauce. or any fruit jam desired. PRINCE ALBERT'S PUDDING. Specht. PUDDINGS AND PUDDING SAUCES. PINEAPPLE PUDDING. hours. well mixed. . Put into a deep dish. chop the suet and raisins together and mix the whole. one-half pint of grated pineapple and remove from the Serve cold with cream. Roll it as you would a sheet of music.

Stale sponge cake.PUDDINGS AND PUDDING SAUCES. A Faithful Helpmate. Mix thoroughly. three-fourths cupful of sugar. peeled peaches leaving in the pits to increase the flavor of the fruit. then put cake on top in slices and make a meringue of whites of two eggs beaten light and then add two tablespoonfuls of sugar. 275 shallow pudding dish or deep earthen pie plate with ripe. one-half cupful of finely chopped almonds. Add two quarts of milk. a large. warm or cold. clear. cut in slices and laid in bottom of baking dish. serve cold with cream. and the peaches piled upon it. the whites last. PEACH COBBLER. One pint of milk. three and one-half teacupfuls of flour. dissolved in the molasses. Into a quart of boiling milk stir a teacupful of corn-meal and one quart of sliced sweet apples. THRIFTY PUDDING. one teaspoonful each of cinnamon and allspice. Gunn. Add cold water to half fill the dish and cover the whole with a light paste rolled to twice the thickness used for pies. suet (chopped fine) and seeded one-half teaspoonful of salt. add one teaspoonful of salt and one teacupful of molasses. G. Fill a AMBER PUDDING. spread over top and put into oven to harden for a few moments. one-half teaspoonful of baking-powder. Leslie separately. pour into a When cold. hours. four eggs. steam three hours. Mrs. A. Eat with sweet cream. Press. beat the eggs boil the milk. of the eggs steam two Willitt. Serve with brandy. fill to the top of dish with either FRUIT PUDDING (STEAMED). prick with a fork and bake in a slow oven about three-fourths of an hour. then stewed peaches or apricots. almonds. add the yolks of eggs. One . Mrs. water. pour it around your pudding mold. one-half teaspoonful of soda. The Serve either peaches should be sugared before putting on the crust. amber-colored jelly will have formed throughout the pudding and the apples will be of a rich dark brown. teacupful each of molasses. sherry wine enough to taste. Cut slits across the middle. raisins. brown the sugar. a pinch of salt. buttered dish and bake in a slow oven four hours. wine. a pinch of cloves. the crust should be inverted after being cut into sections. NUT PUDDING.

Let boil three minutes and serve. two tablespoonone cupful of milk. two tablespoonfuls of sugar. sift sugar over and roll. Bake one-half hour and serve hot with the following: Sauce. OLD-FASHIONED APPLE JOHN.276 PUDDINGS AND PUDDING SAUCES. — CHERRY ROLL. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir Aunt Carrie. put them in a deep pie plate and put the crust on top and bake. 'one tablespoonful of butter. dried fruit. one cupful of mashed berries and one cupful of boiling milk. Sauce. Serve with brown sauce. Ina Preston. reverse and cover with sugar and bits of butGrandma Locke. — two teaspoonfuls of baking-powder. dough. Stir all together and boil ten minutes. Serve with cream and sugar. peeled and cut. and square heap berries. In center of out into two squares. with fine effect. When done. one-half cupful of chopped suet or one-half that quantity Fruit may. 5PICE PUDDING. three-quarters teacupful of butter. mix to the consistency of biscuit ready. One pint of flour. Spread thickly with any kind of berries. One cupful of milk. Pinch the ends and edges well as you fold Bake in moderate oven. a little salt. of butter. rich biscuit Make dough. One be added. Sift flour and baking-powder together. roll creamed together or cream and sugar. Sauce. one quart of ripe tart apples cut in Rub in the butter and eighths. Have the apples Roll out. One teacupful of sugar. in slowly. ter. add three-quarters of a cupful of milk and roll out one-third of an inch thick. Cream together one-half cupful of sugar and one tablespoonful of butter. cupful of sour milk. spice or ginger to taste. one-half cupful of molasses. pint of boiling water. Serve with butter and powdered sugar over. Flavor to taste. cook five minutes. two tablespoonfuls of flour and two tablespoonfuls of molasses. mix to a cream. one heaping teaspoonful of bakingone tablespoonful of butter and one-fourth teaspoonful of salt. Julia Howitt. fuls of butter. the juice of one-half of a lemon and one Miss Gilmore. One pint of flour sifted with this powder. mix into — . one scant teaspoonful of soda. cherries or any fresh or even stewed two tablespoonfuls of sugar. add one egg. BLACKBERRY ROLL.

Mrs. one-half teaspoonful of salt. A. An Old DRIED PEACH PUDDING. cupfuls of Mary Buttler. alternating them with stale cake . When Put in a cool add two eggs well beaten. slightly floured. one cupful of molasses. cupful of tapioca. Let come to a boil one pint of milk. Serve hot with hard sauce. stir into this one teaspoonful of cold butter and one pint of dried peaches stewed soft. one-half teaspoonful of salt. sugar and lastly jelly. A Mother. one egg. well-greased pudding dish and bake one-half hour. Two graham GREENING PUDDING. one cupful of currants or raisins. while hot pour it Nurse. luscious well-picked blueberries. GRAHAM PUDDING. pudding pail and boil two and one-half hours. butter the the apples in layers. serve warm with hard Nannie Jennings. one-half teacupful of sugar. stoned and chopped dates. cupful of sugar and the yolks one cupful of suet. stirring often. one tumbler of crab-apple jelly. turn into a greased mold and boil continuously for three hours. DATE PUDDING Chop fine 277 (BOILED).PUDDINGS AND PUDDING SAUCES. Pour into the ful of salt. sauce. Mix well and add one pound of washed. Add Turn into a mold that has been dipped in cold salt. one-half cupful of sugar. add one-half teaspoonful of cinnamon. gashed with a knife. one even teaspoonMix all together. line it with pastry and fill with ripe. water and set away to cool and harden. HEALTH PUDDING. Sprinkle with sugar and cover with a top crust. Bake slowly one-half hour and serve with cream and sugar. add one cupful of milk and Beat until smooth. one-fourth of a nutmeg grated. Peel. Add one of two eggs beat together until light. all is BLUEBERRY COBBLER. one teaspoonful of soda. three generous pints of cold water. In the morning put on in the double boiler and cook one hour. One Wash the tapioca and soak it in the water over night. the well-beaten whites of the eggs and one teaspoonful of baking-powder. Serve with cream and sugar. Morris. M. over one pint of bread-crumbs (entire-wheat bread if desired). Take a pudding dish. core and in dish and put slice sufficient apples to fill a baking dish. flour. one cupful of sweet milk. then three cupfuls of flour.

pared and cored. sour apple. a pinch of soda. one pound of chopped figs. one teaspoonful of cream of tartar and one-half teaspoonful of salt. three cupfuls of flour.No. one-half teaspoonful of soda dissolved in hot water. one tablespoonful of lard. 2. serve with Miss Inez Burbanks. Bryce. Mix Mrs. the grated rind and juice of one lemon. little melted butter. To Marion Lovewell. prepare a crust take one pint of flour. steam in mould three hours. put in a moderately hot oven until the apples are tender. one-half teaspoonful of nutmeg and onehalf teaspoonful of cinnamon. One-half cupful of sugar. FIG PUDDING. two eggs. one-quarter pound of candied citron and lemon peel and five eggs. two eggs. two cupfuls of breadcrumbs. steam or boil four hours. cut into squares and put in the center of each a nice. Use sweet milk or water and mix the dough a little stiffer than for biscuits. then beat together two eggs and two tablespoonfuls of sugar (more should be used if apples are very tart). which have been dipped in hot water and floured on the Some prefer these Boil steadily in plenty of water one hour. one-quarter pound of breadcrumbs. inside. One-quarter pound of figs. Other tart apples may be substituted Jessie Bartlett. one-quarter pound of suet. sifted through the flour. one-half cupful of currants. 3. whipped cream sauce. tie in loose cloths. thoroughly. Serve hot with sweetened cream or butter and sugar. one-fourth of a pound of suet chopped fine. bring the corners of the dough together. one dessert-spoon- . one-quarter pound of brown sugar. chopped fine. one-half cupful of molasses. if desired. Bake a rich golden color and serve with cream. add one cupful of milk and pour over the apples. roll out a little thicker than pie crust. steamed or baked. crumbs and a BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES. fill the hole left by the core with sugar. a pint of apples. One-fourth of a pound of figs chopped fine. pinching them well to make a firm ball. one cupful of sweet milk.278 PUDDINGS AND PUDDING SAUCES. two teaspoonfuls of baking-powder. one-half cupful of butter. FIG PUDDING— No. FIG PUDDING. a bit of butter and a little crab-apple jelly. one cupful of brown sugar. using two tablespoonfuls of the latter to Let the last layer be a thick one of cake crumbs.

H. Pare and quarter three apples. three hours and serve with boiled sauce flavored with lemon. Line a pudding dish with puff paste. Serve with sweet sauce. one-half grated nutmeg. Mrs. A. Spence. one-half pound of walnuts or almonds. H. pour over the apples. cupful of chopped suet. pour in the mixture and bake until it becomes a light brown color. Delia Simpson. three-quarters of a cupful of Bake forty-five minutes milk. Serve with sweet sauce. one tablespoonful of flour. flavor. three and one-half cupfuls of flour. whipped cream. Whip cream. BIRD'S NEST PUDDING. Pare and core eight russets and boil them to a pulp with the rind of one-half lemon. Stew prunes and when cold remove stones. a little salt. but leave a little room for the pudding to swell. Beat a teacupful of flour to a smooth paste with a little cold milk. little flour over the prunes and then stir them into the stones' sprinkle a pudding. in a moderate oven. Mrs. thirty minutes. one cupful of sugar. Wash one-half pound of prunes and simmer them Drain off the liquid. prunes. no sugar. lay in well-buttered deep dish. PRUNE PUDDING— No. to bake. then chop fine. Vane. Plunge it into boiling water and keep the pudding boiling until it is done enough. one teacupful of molasses. one full cupful of raisins. one teaspoonful of soda. Add two well-beaten eggs. also chop nuts of One pound and put in dish with sugar and well-beaten whites of eggs. sweeten to taste and beat all together. one cupful of sweet milk. Geo. flavor to taste. one-half One . SUET PUDDING. take out the in a little water till they are quite soft. one cupful of flour. Pour the pudding into a cloth and tie it securely.PUDDINGS AND PUDDING SAUCES. W. Jones. Mrs. Make a batter of two eggs. and spread on top. Mrs. 2. one cupful of currants. Beat up the yolks of three eggs and add to them three ounces of melted butter. Carrick. a pinch of salt. AGNEW PUDDING. the whites of four eggs. a pinch of salt and as much milk as will make a rather thick batter. PRUNE PUDDING. ful 279 of Steam molasses. It will require.

One tablespoonful of butter (not melted) and one heaping tablespoonful of flour beat to a cream. Mrs. then the whites of the eggs beaten to a froth and. flavoring.280 PUDDINGS AND IUDDING SAUCES. eat with Vanilla or Minnie Thayer. Have the cake about two inches thick and bake in a long tin. This pudding fire . Serve cold with powdered sugar and cream. ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. two tablespoonfuls of baking-powder. three and one-half cupfuls of flour. one egg. Belle Hazen. ding in all ten minutes. milk. one cupful of sweet milk. one cupful of granulated sugar. boil little salt. one cupful of molasses. about one-half of the flour and baking-powder. CHOCOLATE PUDDING. the balance of the flour. then beat into the hot pudding. Reserve one gill of milk from a quart and put the remainder on the in a double boiler. one teaspoonful of hard sauce. let set on stove until it time to avoid being lumpy. Two eggs. added if desired. one-half teaspoonful of allspice. Pudding Sauce. Add one comes to a boil. Stir over a hot fire Cook the puduntil smooth and glossy. one cupful of seeded raisins. Beat two eggs with one-half a cupful of powdered sugar and one-half teaspoonful of salt. . beating well for a minute. two-thirds cupful of butter. three hours. one cupful of sour milk. Geo. one teaspoonful of vanilla and one teaspoonful of lemon. Mrs. Add one large teacupful — of boiling water. then add the beaten yolks. one teaspoonful of cinnamon and one-fourth soda. one-half teaspoonful of cloves. one-half teaCitron or lemon peel may be spoonful of cloves. of a nutmeg. counting from the time the eggs and corn-starch are added. one cupful of fruit. Mix the butter and sugar. Steam two hours. a One cupful of suet. one cupful of New Orleans molasses. two cupfuls of flour. lastly. COTTAGE PUDDING. one and one-half cupfuls of flour and one teaspoonful of soda. tablespoonfuls of sugar. MONTREAL PUDDING. Steam two hours. Mix three tablespoonfuls of corn-starch with the cold milk. teaspoonful of cinnamon. One cupful of chopped suet. Add this to the corn-starch and milk and Shave fine two stir into the boiling milk. one-half cupful of sweet milk. Spence. stirring all the teaspoonful of lemon and four Leona Horton. SUET PLUM PUDDING.

Cook for fifteen minutes longer. cover with a thick top crust and bake in a slow oven for about one hour. seasoning. and fill the center of the dish with whipped cream flavored with sugar and vanilla. cupful of bread-crumbs. Mix the corn-starch with one gill Put the remainder of the milk on to boil in the double boiler. two eggs. been taken out on top of that. . M. corn-starch. add sweetening. Maria Parloa. then with more apple. two and one-half tablespoonfuls of corn-starch. The eggs may be omitted. but with the oven door open. Spread this on the pudding and return to the oven. Scrape the chocolate. and the apple that has W. stiff. Cut apples as for pies and fill a rich undercrust of a good thickness. one teaspoonful of cinnamon and two tablespoonfuls Butter a deep dish and put a layer of the of butter. BROWN One BETTY. APPLE SLUHP. T. salt and chocolate and cook for ten minutes.PUDDINGS AND PUDDING SAUCES. Beat the whites of the eggs to a for twenty minutes in a moderate oven. Beat the yolks of the eggs with three tablespoonfuls of sugar. when baked remove the top crust. 281 can be poured while hot into little cups which have been rinsed in cold water. At serving-time turn out on a flat dish. then uncover and brown quickly. Serve either hot or cold. Mrs. a few bits of butter and cinnamon cover with bread-crumbs. then remove part of the apple. For a small pudding use one pint of milk. Place the top crust in an inverted position upon what remains. Eliza Pousland. . two cupfuls of chopped tart apples. When the milk boils. onehalf cupful of sugar. and butter one-half the size of an egg. add the corn-starch. sprinkle with sugar. Cover closely and steam three-quarters of an hour in a moderate oven. Should be eaten hot. Eat warm with sugar and cream or sweet sauce. of milk. one ounce of chocolate. CHOCOLATE MERINGUE PUDDING. cut into small pieces. one-fourth of a teaspoonful of salt and one-half teaspoonful of vanilla extract. Pour the hot mixture on this and beat Turn into a pudding dish that will hold about one quart and bake well. dry froth and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. chopped apple at the bottom. having a layer of crumbs at the top. five tablespoonfuls of powdered sugar. making a circle. Serve in the dish in which it is baked. in which ease use one more tablespoonful of Maria Parloa. Proceed in this order until the dish is full.

Stir thoroughly and bake like a custard. take onehalf pound of dried peaches. one-half pound of prunes and one-half pound Make put fruit in the kettle with just enough water so that the fruit then drop dumpling in the kettle and boil slowly about two will boil. cook until it forms a perfect marmalade. strew plentifully with sugar and put it back into the oven to C. to Chop one pound of suet very fine. cover the bottom with a round flat of the paste to fit. half tumbler of sugar. Pare-. and repeat till there are three layers of fruit and four of Place the bowl in a slack oven and let paste. the same of stoned raisins. a little salt and cold water. roll it out quite thin on a floured table. DELICIOUS APPLE DUHPL1NGS. Lydia Floyd. one-half pound of flour. sweet sauce for them or eat butter and sugar upon them. of raisins.282 PUDDINGS AND PUDDING SAUCES. Knead this as little as core and quarter tart Cover each apple with dough. An hour's time is ample. H. SNITZ GLOSE. To 2. Mrs. A. YEAR'S BAKED APPLE PUDDING. Grease and strew with brown sugar and cinnamon the inside of a deep yellow bowl. hours. Make a paste with one-quarter of a pound of chopped beef suet. then another flat of the paste. on this pour a thick layer of the marmalade. one-third cupful of bread-crumbs. round dish. BROWN BETTY— No. a little cinnamon and allspice. Serve hot. Make a until done. cut small. When cooked and partly cold invert on a bake slowly three hours. when wet up with cold water. burst open and wrap white cloth about it. soaked in three cupfuls of milk Add oneuntil soft. not let them cease boiling possible to roll out —only enough and cut. Add a little salt and flour enough make a dough. heat thoroughly and glaze. first wetting the cloth in hot Do water. one teaspoonful of butter and a little nutmeg. also four ounces of brown sugar. Serve hot. finishing with the latter. add sufficient water to make a drop dumpling. Minette Rowley. pressing it together so it will not apples. Mince eight peeled and cored apples. put them in a saucepan with a little water and when partly cooked add one-quarter of a pound of cleaned currants. a dumpling of two eggs to one quart of flour and one-half teaspoonful of salt. the same of shredded citron and the same weight of peeled almonds. Eliza Thompson. Pin each dumpling tightly up and drop it into ^boiling water. NEW . one egg broken into the mixture. add two-thirds of a cupful of apples chopped finely.

CHOCOLATE SAUCE. three tablespoonfuls of sugar and a salt-spoonful of salt and then add one gill of cold milk. two-thirds full and heap up with whipped cream. Maria Parloa. Pour the boiling milk on this. spoonfuls of milk. Fill custard glasses with it and serve the same as soft custard. stirring Return to the double boiler and cook for five minutes. a When smooth and light add little at time. one cupful of sugar. stantly for three minutes. dry froth. Pour the sauce into a warm bowl and serve. one cupful of powdered sugar. RICH BRANDY SAUCE.PUDDINGS AND PUDDING SAUCES. Put one pint of milk in the double boiler and on the fire. Stir for This sauce until the sauce is cold. add to it in a little cold water to a cupful of boiling water. taste. Add one flavor to- E. Serve at once. Beat together for eight minutes the yolks of four eggs. Stir a small teaspoonful of corn-starch smooth paste. EGG SAUCE FOR PUDDINGS. tablespoonful of boiling water and set on the stove to warm. Beat the whites of two eggs to a stiff. bread pudding. is nice for cold or hot corn-starch pudding. It will also answer for a dessert. stirring all well. a a . snow pudding. then gradually beat in two cupfuls Place the bowl in a pan of boiling water and stir conof whipped cream. VANILLA CREAM SAUCE. 283 Sauces For Pudding's. one teaspoonful of vanilla and the yolks of two eggs. Beat to a cream three tablespoonfuls of butter and gradually beat into this two-thirds of a cupful of powdered sugar. This is a good sauce for almost any pudding. Stir over the fire until smooth and glossy and add to the hot milk. cold cabinet pudding. To one cupful of sugar add one egg and beat very hard. etc. PLAIN PUDDING SAUCE. and beat into this. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. When this is light and creamy add one teaspoonful of vanilla. or have the glasses Miss Parloa. Pour into a cold bowl and a few minutes and then occasionally the time. then stir in one cupful of whipped cream or three tableMaria Parloa. set the bowl in cold water. S. Beat the mixture a minute longer.

and stirring sugar. and beat all to a foam. APPLE JELLY SAUCE. Stir well and then add one egg. Beat well together a teacupful of sugar and one-half teacupful of butFlavor to taste. Shape into a pyramid and place on a fancy dish. the fire. beating well. Stir till it foams. Add the sugar gradually and when very light add the wine. HARD SAUCE. ter. then add one-half pound of brown sugar. boil rireand when cool. one-half cupful of butter add one cupful of powdered sugar. one-half cupfuls of hot water and stir until pour in gradually one and cooked. Dolliver. VANILLA SAUCE— No. B. 2. A. J. Warm the butter slightly and work it to a light cream with the sugar. add gradually two tablespoonfuls of melted butter. the juice of a lemon and Whip . Cream the butter. Put one tablespoonful of butter into a granite pan over a slow fire. U. one teaspoonful of vanilla. a wineBeat the butter to a cream.284 PUDDINGS AND PUDDING SAUCES. PLUM PUDDING SAUCE. when it is done. butter and egg into a pint of boiling water over P. P. J. P. the juice of one-fourth of a lemon and a small quantity of grated nutmeg. C. cupfuls of sugar. Serve soon as the sugar when melted has dissolved. BRANDY SAUCE— No. One-half cupful of butter. Remove from the one-half cupful of brandy. 2. glassful of wine. one-half cupful of butter. just before serving add one-quarter of a cupful of boiling water. E. Place the bowl in a basin of hot water and stir for three minutes. stir into together five minutes. the white only of which has been whipped. add the sugar. To B. L. Flavor with a little grated nutmeg. Two Should be put into a fancy mold. E. one-half cupful of powdered sugar. a teacupful of apple jelly until it is thin and smooth. WINE SAUCE. H. W. one-half wine-glassful of brandy. F. then add the brandy. When well mixed stir in two scant tablespoonfuls of flour. Soft sauce is made by adding to the above the yolk of one egg. beat it hard and set aside until wanted. all it small piece of butter.

over the M. DUMPLING SAUCE. with one-half teaspoonful of grated nutmeg. Mix one teaspoonful of corn-starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. B. Flavor to taste. Cover it closely and let it stand in the boiling water until wanted. add one-third of a pint of water. Serve at once. the juice of a lemon. C. M. When sufficiently hot add corn-starch and sugar and cook till clear. Beat the whites of three eggs to a stiff froth. . then beat in a heaping tablespoonful of powdered sugar and a glassful of wine. heat it to the boiling point. when cooked add one tablespoonful of butter and a little salt. add one pint of hot water and a little vinegar with such flavoring as may be desired. melt a teacupful of sugar water and let it boil. one tablespoonful of flour mixed with cold water. FOAMING SAUCE. a glassful of milk. J. teacupful of brown sugar with one-half the quantity of butter. of butter. and a teacupful of brown sugar together.PUDDINGS AND PUDDING SAUCES. does not burn. then fire till it boils. Use a tablespoonful of flour. Stir occasionally and beat up well before pouring out. a thickening. Mix one small tablespoonful lemon and a small piece being careful that it of corn-starch with one small teacupful of sugar. P. stirring steadily all the time. T. S. TRANSPARENT SAUCE— FOR FRITTERS. M. 285 grated peel. sugar and flavoring. C. ARROWROOT SAUCE. A. T. and boil. C. Stir in a small glass of wine. then the whites of the eggs. E. in a little BROWN Mix one-half SAUCE. Stir it Mix a tablespoonful of arrowroot with cold water. Boil one pint of water thicken with A. Excellent. L. stir in one-half pint of boiling water. Martha Haines. E. Stir add juice of one-half of a fire until over the transparent. moistened with milk as Should be served hot. Put in a cup or bowl inside a saucepan of boiling water. P. ORANGE SAUCE.

gives flavor of strawberry short-cake.286 PUDDINGS AND PUDDING SAUCES. Cream BUTTER SAUCE. grated. (For sweet dumplings. CHERRY. One PARIS SAUCE. EMPRESS SAUCE. butter. delicate sauce for rice puddings. Serve hot. B. add two tablespoonfuls of vinegar. plain boiled tapioca and other simple pud- Cream one dings. T. P. two parts boiling water. Mrs. Laura Morey. Put one-half cupful of butter into a basin. A. added. J. one-half cupful of sugar and one tablespoonful of cupful of boiling water and put into a double boiler. Let heat thoroughly. work into it one cupful of Pour in enough raspberry juice to color and flavor it. teacupful of sugar and one-half of a nutmeg. . one tablespoonful of butter. C. the sauce must not boil after the cream is Maria Peel. good for batter puddings. C. A. etc. sugar. Take from the Cream together Add one fire and stir in a cupful of any desired fruit. Especially E. crushed. A. FRUIT SAUCE.) Put a glassful of grape juice into an enameled saucepan with a large tablespoonful of powdered sugar and the well-beaten yolks of two eggs. equal parts of butter and granulated sugar together with E. add* the beaten whites of two eggs and one cupful of ripe crushed strawberries. D. apple dumplings. enough fruit jam or juice to flavor the sauce as desired. one G. fine for cottage pudding. STRAWBERRY SAUCE— COLD. sweeten well and flavor with pow- A dered mace. is one part sweet cream. SPANISH SAUCE.. tablespoonful of corn-starch in one-half teacupful of boiling water. B. then add very gradually three tablespoonfuls of thick cream. BLUEBERRY. BLACKBERRY OR STRAWBERRY SAUCE. F. cupful of sugar and one-third of a cupful of butter. When it comes to a boil stir in one tablespoonful of corn-starch previously dissolved in a little cold water. Stir the mixture until it begins to thicken.

being careful not to let boil. 287 Put into a bowl the yolks of two eggs with four tablespoonfuls of powdered sugar and stir until it becomes creamy. C. ter. Strain and serve. then add the grated rind and juice of one lemon and one tablespoonful of butT. . and grate in the rind of one orange. stir over the fire for ten minutes.PUDDINGS AND PUDDING SAUCES. Beat one egg light. Tillie Bassett. but do not let it boil. little by little. Serve warm. then add three tablespoonfuls of boiling milk. in FOAHY SAUCE FOR STEAMED PUDDINGS. LEMON SAUCE. A. beating constantly. then stir three large teaspoonfuls of corn-starch previously mixed with a little cold water. ENGLISH SWEET SAUCE. Let come to a boil one pint of water and one cupful of sugar. M. add a scant cupful of granulated sugar. diately. Add one-half pint of sweet cream. O. Place the pan on a slow fire and stir well for five minutes. T. flavor with vanilla and serve immeMrs.

Cook whatever cereal is desired. Serve with the cream and sugar. then take and remove bones. T. dip in beaten egg] then roll in cracker crumbs. SCRAPPLE. M. Dominion Specials. Cook till a delicate brown in drippings or Ko-nut. leaving them whole. take off the skins and cut each banana in two crosswise. Cook thoroughly wheatlet and just before placing in molds add the dates. C. fill cavities heaping full with it and pour boiling syrup over all. T. Select ripe fruit. Seeded raisins. . Mrs. stone and chop one-half cupful of dates. stirring well. Cook thirty minutes. CEREAL WITH FRUIT. Serve with sauce made of one cupful of boiling water. M. salt slightly and stir in one cupful of quaker oats. White. a cupful of sugar. of beef and fresh pork until done. Salt slightly. WHEATLET FOR LUNCHEON. . M. Percival. one-half cupful of fruit. the larger end of the cavity upward. Take six firm Baldwins.288 PUDDINGS AND PUDDING SAUCES. pare and core. chopped citron and lemon juice are excellent fruits for the purpose. butter the size of an egg. Tillie Richmond. Cook two pounds each fire from the QUAKER OATS BLANC MANGE. Wash. Just before removing from the fire stir in one egg well beaten and add one-half cupful of dried fruit which has soaked until soft. For the finishing touch to a luncheon nothing is more delicious than fried bananas. Serve with cream and sugar for dessert. Let come to a boil. return it to kettle and season with pepper and salt. Serve either hot or cold with cream. Turn the apples twice. a tablespoonful of corn-starch. FRIED BANANAS. Bring one quart of sweet milk to a boil. When cold cut in thin slices and fry as mush to a golden brown. stir in corn-meal and make it about as thick as mush. Chop the meat. retaining the broth. Mrs. Cook a syrup made of one cupful of sugar and two cupfuls of water flavored with one-inch piece of stick cinnamon and a few shavings from the yellow in rind of a lemon. then turn into pans. when done lift with a skimmer and place in a pretty bowl.

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for me. Ihey mujKxbo be cjood for dolly GRAPE FRUIT Jerved in ba^keF made oP the peel FRESH FRUITS AND HOW TO SERVE THEM. are found Recipes for above dishes with scores of other simple. yet within this hook.The Ii^U^=Qqu^^eper If b&nftanaa acre good . . novel desserts.

light desserts take the preference. It must be a good heat and kept regular. place in a Stir until the sugar is dissolved. salt. or they will become watery. we believe. away to get cold. add one-half cupful of granulated sugar. added to the beaten yolks and then be beaten again. one-eighth of a nutmeg. a pinch of salt. no longer. and lastly. Serve them in the cups. Pour in baking dish and set baking dish in pan of hot water. the temperature of the oven must be exactly right. 289 . has the prefer- ence. then the flavoring. There are three ways of cooking custard baking. and to insure the best results. Bake till firm When done stand in the center. Add the whites next.UOTAISBS. Stir this all into two quarts of lukewarm milk. Custards are steaming. one tablespoonful of flour. CUP CUSTARD. Pastry and puddings seem to tire the appetite in summer and these light and palatable desserts are then enjoyed to the full extent. Beat four eggs light. the cold milk. CHM FOR SUMMER. Lillie. Put the custard in five cups. pan of boiling water. a little one quart of milk. Beat five eggs thoroughly. Mrs. and one-eighth of a teaspoonful of grated nutmeg. and then put the pan in the oven. then stir into them one cupful of maple sugar. MICHIGAN CUSTARD. light and dainty and quite appropriate custard can be made in the proportion of five eggs to each quart of rich milk. The whites and yolks of the The sugar should be eggs in a custard should be beaten separately. If the custard remains too long in the oven it will whey and its nicety be destroyed. boiling or after a hearty meal. Good — A baked custard. Many of the desserts can be made of canned fruit and are as nice as though concocted from fresh fruit. Bake in moderate oven until custard is firm in the center. John Irish.

it in cups with sifted sugar and cream. till tender. Pour into custard glasses and cover with sifted sugar. J. ETC LEMON CUSTARD. butter. APPLE CUSTARD when they are brown on one side. with one and one-half pints of water. small custards use one pint of milk. This is a nice hot dessert. two eggs. CREAMS. one pound of sugar and a little cinnamon. Fry to a light brown. RICE CUSTARD. Add the cooled milk and strain.290 CUSTARDS. Beat together with a spoon the eggs. (FRIED). custard made of four eggs. place on the fire. sifted sugar. add one-half pound of sugar. add the well-beaten yolks of three eggs. and cook for ten minutes. flour. Strain the liquid and stir into it. Pare. core and slice four good-sized apples. salt and For five two tablespoonfuls of the sugar. Serve Mrs. Mix ground rice. Pour the mixture into the cups which place in a deep pan. an ounce of sifted one tablespoonful of vanilla. very gradually. beaten together to a cream. C. Grate two lemons. Stir this over a hot fire until smooth and glossy and then stir it into the hot milk. beaten. Turn carefully and serve with Mrs. DESSERTS. eight well-beaten eggs. and four eggs. one ounce of chocolate. I. and put it in a small pan with three tablespoonfuls of sugar and one tablespoonful of boiling water. one-half pint of cream. Bake in a . Fry them in butter and turn them over and pour over them a a cupful of cream or new milk and a little cinnamon. Ellen Sullivan. one-fourth pound of one pint of milk. APPLE CUSTARD (PLAIN). Mary Walton. two tablespoonfuls of Add the whites last. BAKED CHOCOLATE CUSTARD. after which take the liquid mixture from the fire and cool. Emily Jones. sweeten with sugar and stir all well together in a granite boiler till it nearly boils. Stir and let it simmer for about one minute. Put the mixture into a saucepan and stir it until it thickens. Stew very gently two quarts of fine apples. beaten separately. Mrs. Put the cinnamon and milk in the double Shave the chocolate boiler. Pour into the pan enough tepid water to come nearly to the top of the cups. one pint of milk. one-fourth of a teaspoonful of salt and a piece of stick cinnamon about one inch long.

Test by running a knife through the center. Be careful when cooking the custard that only the surrounding water boils. MORRIS CUSTARD. Scald one quart of milk. then turn them out and when cold slice the custard and stamp the slices out in rounds the size of a dime. pour into a breakfast cup and bake till quite set about one-quarter of an hour. It will take about one-half hour.CUSTARDS. strew very thickly with white sugar. Hamilton. rinse in warm water and use. Turn out on a plate and serve alone or with a little stewed fruit. Mix adding nutmeg and flavoring extract to taste. To one flavor. but do not boil. add the eggs which should be well beaten. Set the plate containing the custard upon the upper grating of a hot oven. Turn out when cold. BOSTON CUP CASTA RD. For the custard season two whole eggs with a little white pepper and and mix them with two tablespoonfuls of cream. 291 moderate oven until firm in the center. Mary Tatman. Scales. Bake until thick. Jennie Boyd. R. for should the custard itself boil it will not cook smoothly. beat five eggs light with three tablespoonfuls of sugar and pour upon them the hot milk. Take two eggs. Frank Baxter. If taken out as soon as thick it will not be watery. powdered sugar. Maria Parloa. bake in a well-buttered dish. Serve very cold. Beat to a froth two eggs with two tablespoonfuls of sugar. CUSTARD ROY ALE. one-half coffee-cupful of new milk and a dessert- spoonful of white Stir the sugar into the milk. — BROWN CUSTARD. Mrs. CREAMS. sweet milk. salt . Mrs. PLAIN CUSTARD. If the custard is milky it is not done. the yolks of add one teaspoonful of corn-starch. and let them steam till firm. color one-half with a drop or two of carmine. a little salt and extract to Mrs. ETC. Mrs. a very little salt and one quart of rich. The sugar will melt and run in brown streams all over the molded pudding. well. Mrs. Slip carefully to a dish. eat cold. pint of boiling milk half cupful of sugar. DESSERTS. pour the two custards into two cups and stand these on a piece of paper in a stew-pan three parts full of boiling water. flavor. onetwo eggs.

Stir in and finish freezing. Mix one one-half teaspoonful of baking-powder and two large apples pared and thinly sliced. stir in the corn-starch and cook two or three minutes. quart of liquid coffee and two tablespoonfuls of corn-starch. about the base. cut it in fingers two-thirds of an inch thick. Take off and add while stirring two eggs. sweeten with one-fourth of a cupful of sugar and pour slowly into three beaten eggs. one-half cupful of sugar and one cupful of milk and cream. one teacupful of candied ginger chopped. Bake in a moderate oven for about thirty minutes and serve with whipped cream. O. One Anna Johnson. When cool add one pint of sweet cream. Scald one pint of milk in a double boiler. about three minutes. sweetened. . cupful of oatmeal with one tablespoonful of butter. Turn into a buttered pudding dish and bake in a moderate oven until it swells and has a yellow color. Pour into cold. one-quarter of a box of gelatine dissolved and Pour into the freezer and when strained. one tablespoonful of lemon juice. Sprinkle with sugar and serve with cream. dip each piece in melted butter and line the bottom and sides Fill the center with stewed and sweetened rhuof small buttered molds. Emily Brooks. one-half cupful of sugar. one-half teaspoonful of vanilla. FROZEN CONFECTIONERY DE5SERT. Serve with macaroons. B. Mary Peters. Dissolve the corn-starch in a small portion of the coffee. do not let it stay too long or it will curdle. wet molds and serve with whipped cream. RHUBARB DESSERT. . DESSERTS. half frozen open and put in one teacupful of blanched and chopped almonds. SOUFFLE OF OATMEAL. heat remainder to boiling point. COFFEE HOLD.292 CUSTARDS. strain through a flannel cloth or jelly-bag and put in a wet fancy mold. CREAMS. and one-half teacupful of candied cherries. Trim off the crust of stale bread. barb and cover the top with buttered fingers. stir into it one quart of strong boiling coffee. and when dissolved. COFFEE JELLY. When ready to serve turn out on a dish and serve with whipped cream heaped O. ETC. Cook five minutes. One-half box of gelatine dissolved in water enough to cover. Return to the double boiler and stir until it thickens. Margaret Hunter.

F. Mold. Payne. line a large glass dish with slices of sponge cake dipped in sweet cream. one cupful of sugar and the juice of one lemon. stir in one tablespoonful of butter. add one-half cupful of sugar and flavor with vanilla. Emma Folsom. A dainty dessert is made by taking one pint of boiling water and two tablespoonfuls of corn-starch. VANITY FAIR. ETC. ter. After boiling three minutes remove from the fire little salt and add the whites of two eggs beaten and two tablespoonfuls of sugar. 293 Take five pieces of common sponge cake. previously wet in a little cold milk. Lulu Fisher. FAIRY PUDDING. then beat the whites of the eggs to a stiff froth. Pour into individual molds. split them. Make a boiled custard with one quart of milk. sweetened with three tablespoonfuls of powdered sugar. serve with whipped cream. flavor with vanilla or any flavor you choose. then another layer of cake and berries as before. SNOWBALL. PEACH SNOWDRIFT. Scald three cupfuls of milk in a double boiler and stir into it two tablespoonfuls of corn-starch. Soak one-third of a box of gelatine in one-third of a cupful of cold water till soft. yolks of three eggs and three-quarters of a cupful of sugar. Melville Hewitt. cover with the above mixture and set in a hot oven ten minutes. When the custard is cold pour it over the whole. PEACH SURPRISE. Make a custard of two eggs. to a froth. then a layer of blackberries well sweetened. Myrtle Squire. Remove from the fire.CUSTARDS. Mrs. DESSERTS. Stir all together in a dish set in cold water and when the mixture begins to harden beat in the stifny beaten whites of two eggs. a Mrs. Serve with the sweetened peach juice. three cupfuls of milk and one-half cupful of sugar. then pour in one-third cupful of boiling water. flavoring. and return to the oven to brown. Pour this over the qake and bake one-half hour. one-half cupful of sugar and beat to a cream. Strain sufficient canned or freshlystewed peaches through a sieve to make a cupful and add it to the other ingredients. heap up on the top and decorate with a few large berries. spread with butput them together again and lay in the bottom of a buttered pudding dish. put them in a baking dish. the yolks of two eggs. Drain the juice from a can of peaches. . remove and spread with the stiffly beaten whites of the eggs. CREAMS.

stirring into it gradu Boil five minutes. When done skim them out and lay them on a Add to the boiling milk the beaten yolks and one tablespoonful platter. orange or vanilla. Use the Stew the peaches in and boil the syrup until thick. Bertha Starr. Flavor this. arrange them neatly fruit itself. then put the dish near the fire until it is Peel one-half dozen ripe oranges. M. sugar and vanilla. Beat the whites and yolks of three eggs separately. Crush one-half pint of fresh strawberries with one-half cupful of white sugar. then pour into a pitcher and add a teaspoonful of vanilla and Fill glasses one-half full with crushed ice. remove then pour over the peaches. STRAWBERRY FLOAT. of Flavor with lemon. thick white skin and thready parts but be very careful not to pierce the Roll the oranges in the colored sugar. Have ready some stiff whipped cream slightly sweetened. two teaspoonfuls Make a meringue of of corn-starch (wet in cold milk). FLOATING ISLAND. the while. Crush three or four ounces of doubly-refined sugar to powder. L. Beat the whites of four eggs to a stiff froth. Place a generous spoonful on top of each glass and serve at once. lay on top of the ice set on ice. FROSTED ORANGE. a gill .204 CUSTARDS. a pint of milk. Mrs. the whites of the eggs and sugar and spread over the peaches. add gradually. ETC. CHOCOLATE FLAPPE. DESSERTS. Pour over it a few drops of strawberry juice and move the sugar about with the fingers until it is equally colored. Into a double boiler pour a'quart of rich milk. on a dish and garnish with sprigs of myrtle. corn-starch dissolved in a little cold milk with sugar to sweeten it. P. Louise Alden. CREAMS. PEACH MERINGUE. Then drop in enough Be careful not to put of the beaten whites to make it the size of an egg. Choate. too much in at a time. free them entirely from the quite dry. fill the glasses nearly full Mrs. Mills. Mrs. Add to the whites two tablespoonfuls of sugar and beat to a stiff froth. custard as sauce. stirring all ally one cupful of grated sweet chocolate. a teaspoonful of sugar and with the chocolate. When cold put it in a dish and Mrs. Take one quart of milk and let it come to a boil. slide the islands on top. Make a cornstarch custard of the yolks of three eggs. a syrup of sugar and water until tender. C.

"EASTER EGGS. one rounding tablespoonful of butter. Return to the fire and cook for six minutes. stirring all the time. Mix the corn-starch with a little of the cold milk and stir it in the boiling milk. CREAMS. Take from the fire and add the yolks of the eggs. Gradually pour the hot milk on this. two tablespoonfuls of flour. then the strained juice of the berries and beat till it peaks. Put the milk with the sugar in a double boiler and let come to a boil. Beat the butter to a soft cream and beat the flour into it. One-half pint of milk. ETC. Then make a custard with the yolks of the eggs. one-half cupful of corn-starch. milk and one-half cupful of sugar. CHOCOLATE SOUFFLE. beaten to a stiff froth. folks. Julia Clarkson. When filled stand on ice until perfectly cold. plain cream. DESSERTS. sugar and two tablespoonfuls of water in a small pan over the hot fire. It is a very pretty dessert. . shells taste. three tablespoonfuls of sugar. Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes (vegetable colorings. Make a blanc mange of milk and Have ready one dozen egg shells carefully. If one desires the blanc mange to be yellow add the yolks of two eggs. Turn from the molds when cold and serve with sweetened cream. One H. two ounces of chocolate.CUSTARDS. take off the stove. Then frosting on top in peaks. Maria Parloa. then set away to cool. Pour the batter into a well-buttered earthen dish that will hold about a quart and cook in a moderate oven for twenty-two minutes. can be used).. Serve immediately with vanilla cream sauce. four eggs." sweeten and flavor to which have been carefully opened at the small end and contents removed. a pinch of salt and the rind of a lemon. Let it arrange the Mrs. Put the shaved chocolate. well beaten. Send to the table in glass dish. CORNSTARCH BLANC MANGE. When cool. Put the milk in the double boiler and place on the fire. of sugar. Pour custard into a fancy cool and put a layer of strawberries on top of this. will 295 stand in one pint of dish. one-half cupful of sugar. remove the lemon peel and pour in molds to cool. L. chocolate. and stir until smooth and glossy. serve with whipped or These "easter eggs" are oftentimes a great joy to the little Millie Dodge. F. add the whites of the eggs. quart of milk. Let cook a minute or two. etc. Stir this into the mixture in the double boiler. then remove the corn-starch.

drain them.296 CUSTARDS. cut it into slices one-half inch thick. put the whole slice in the center of a compote dish and arrange the half slices in a circle round it. Just before serving. Lay 2. Then lay the fruit on top and cover with whipped cream. strain and add the beaten yolks of four eggs and one cupful of sugar. put in the slices of Leave them in the syrup until they are quite cold. pour into cups and let cool. COMPOTE OF PINEAPPLE. Nina Bickle. take the juice of canned peaches and moisten cake well. harden. butter. half Stir this custard over the fire until it thickens. Soak one-half of a box of gelatine hours. bottom-side up on a platter and on top and in the center of each one place a candy cupid. CREAMS. Serve custard cups with custard made of yolks Mrs. sugar and white Make of an egg beaten to a stiff froth. PEACH SURPRISE— No. Peel a pineapple and pick all the specks or eyes from it. DATE MERINGUE. ETC BLANC MANGE WITH CUPID SAUCE. Add one and one-half cupfuls one-half cupful of water for two of boiling water and strain. Bake fifteen min- utes in moderate oven. Beat the whites of of sugar. ORANGE OR RASPBERRY CHARLOTTE. Make some syrup by boiling five ounces of lump sugar in one-half pint of water for ten minutes. Time to boil the syrup. COFFEE BAVARIAN CREAH. pieces of sponge cake in glass dish. with the Marie Bliss. Then in . Over all 'pour a sauce made of sun-preserved "strawberries. add three tablespoonfuls and cut fine. keep one of the largest of these whole and divide the rest into halves. Dissolve one- box of Cox's gelatine in one-half cupful of cold water and when dissolved add to the hot custard. (Rev. Clingan. pour the syrup over and serve. If too rich add water. DESSERTS. a blanc mange after the above recipe. five minutes. stoned froth. Odery. When this mixture is entirely cold beat it a few minutes and add one-half pint of whipped cream. fruit. five eggs to a in stiff pound of dates. one-half of eggs. fruit and let them boil for five minutes. A. turn the molds. Pour one pint of boiling water on three heaping teaspoonfuls of coffee (gound fine). ten minutes. P. Set on ice to Mrs. H.) Jos.

When ready for use turn bottom-side up and serve with cream. Drop the peaches in and let them cook a short time. hour in one-half cupful of milk. and two tableof a for one-half Soak one-quarter box of gelatine spoonfuls of chopped ginger and then turn in the gelatine through a sieve. Strain while hot. MOONSHINE. One package and one of raspberry bromangelon. Put these into the cold bromangelon pint of boiling water. boil twenty minutes. one-half pound of sugar. DESSERTS. DESSERT SURPASSING ICE CREAM. two lemons. sprinkle over them a pint of whipped cream. stir until PEACH CHARLOTTE. Stir until the mixture begins to cool. Have ready two large bananas sliced. turn out and decorate with bits of preserved ginger. Mrs. CREAMS. take a teacupful of sugar and one and oneand boil them until the syrup is clear and rich. M. add four tablespoonfuls of powdered sugar. Julia Peters. leaving out the lemon and orange juice. then add the whites of four eggs beaten to a stiff froth. Dissolve the gelatine in one pint of boiling water. A Modern Cook. Whipped cream on top is an addition. add the stiffly-beaten whites of two eggs and a teaspoonful of vanilla. no sugar. Make raspberry the same way it over sliced oranges. one cupful of orange juice and one cupful of lemon juice. T. Drain a can of peaches. stand over hot water until dissolved. juice of one-half of an orange Stir together and let stand until cold but not set. Serve half cupfuls of the peach juice . the cream begins to thicken and stand away in the mold. Miss Spence. Serve with whipped cream. GINGER CREAH. add the rinds of the lemons and the sugar. two tablespoonfuls of syrup from your jar of preserved ginger. Beat the whole until stiff. Pour into a wet mold and turn out next day. and a handful of nuts (hickory nuts or pecans preferred). then pour Set away to cool. Zeigler. and stir lightly. 297 add two cupfuls of sugar. ETC. Mrs.CUSTARDS. substituting a teaspoonful of vanilla instead. Pour this mixture at once into one-half dozen molds and let stand until it sets. lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one one-half cupful of sugar and two tablespoonfuls of corn-starch until thick and smooth. Add the juice of the lemons and when nearly cold whisk till it looks like snow. not long enough to break them. Three-quarters of an ounce of gelatine.

Maria Parloa. Soak a box of gelatine in one-half pint of cold water for two hours.298 CUSTARDS. Whip one CHOCOLATE BLANC MANGE. twenty minutes. Now add the chocolate and gelaLine a quart tine mixture and stir gently until it begins to thicken. Put one quart of milk in the double boiler and place on the fire. CREAMS. stirring frequently. Cover. DESSERTS. ETC.t fire until smooth . Strain and pour into moulds that have been rinsed in cold water. CHOCOLATE CHARLOTTE. Add to the gelatine and stir the mixture into the hot milk. Soak one-quarter of a package cold water for two hours. beat two tablespoonfuls of sugar with the yolks of two eggs. On taking from the fire add two teaspoonfuls of vanilla and one-half saltspoonful of salt. Stir over a hot fire until smooth and glossy and then stir into the hot milk. and at serving time. Sprinkle into it one level tablespoonful of sea-moss farina. CHOCOLATE CREAM IN MOLDS. stirring all the while. Stir until it thickens. delicious. cold with the following sauce: Scald one pint of milk in a double boiler. return to the fire and add one tablespoonful of corn-starch rubbed smooth in a little milk. and It will take cook until the mixture looks white. Put one quart of milk in a double boiler and place on the fire. in of gelatine in one-third of a cupful of pint of cream to a froth and put it bowl which should be placed in a pan of ice-water. A. J. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. turn it gently into the mold. charlotte mold with lady fingers or stale pieces of sponge cake and when the cream is so thick that it will just pour. Serve with whipped cream. Maria Parloa. pour milk on them. Flavor with vanilla. Add to this a gill of hot milk and the soaked gelatine and stir until the gelatine is dissolved. Stir over a ho. Set away to harden and serve with sugar and cream. Beat the yolks of five eggs with one-half cupful of sugar. While the milk and farina are cooking shave two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Cook three minutes longer. Place the charlotte in a cold place for an hour or more. turn out on a flat dish. Sprinkle a generous half cupful of powdered sugar over the cream. Put one-half a ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water and stir over the hot fire until smooth and glossy.

in the dish in which it is to be served. Serve with whipped cream Maria Parloa.CUSTARDS. then stir into the cooked mixture. Bake for about cakes. save instead that of one tablespoonful of sugar three must be used. from a pitcher. pour the cream into the dish. DESSERTS. having about a dessert-spoonful in each cake. the eggs and the the table. IMPERIAL CREAn. then place on Beat together the remainder of the sugar. Shave into a cup one ounce of chocolate and put the cup into a pan a paste the of boiling water. holding it high and moving it about Boil cold. Add the cold milk and chocolate to the mixture and after straining into the charlotte mold place in a deep pan with enough tepid water to come nearly to the top of the mold. Use one quart of - milk. It will take forty or forty-five minutes to If firm and smooth it is done. cook. of chocolate. the juice of three lemons. Set the mold in a cold place and do not disturb it until the blanc mange is cold and firm. Stir over a hot fire until smooth and glossy. As soon as the paste is cooked beat in the melted chocolate. Put the milk on the fire in the and put it in a small pan with three tablespoonfuls of the sugar and one tablespoonful of boiling water. When cold add the eggs Drop this batter on lightly buttered pans in round and beat until light. salt. Strain and turn into a mold that has been rinsed in cold water. then stir into the hot milk and take the milk from the fire to cool. ETC. When icy-cold. one ounce salt. turn on a flat dish. one-half teaspoonful of double boiler. CHOCOLATE CREAM RENVERSEE. Serve with sugar and cream. CREAMS. move the mold round and round. twenty minutes in a moderately hot oven. strained. stir till nearly have ready. Put three tablespoonfuls of sugar into a charlotte mold that will hold a little more than one quart and place on the stove. Maria Parloa. . that has been flavored with sugar and vanilla. Heap the cream in the center of a Maria Parloa. When the sugar melts and begins to smoke. seven eggs. with as much sugar as will sweeten the cream. one-half pint of sugar. Bake in a moderate oven until firm in the center. Shave the chocolate CHOCOLATE PROFITEROLES. Add a salt-spoonful of salt and one teaspoonful of vanilla. Make same as for chocolate eclairs. 299 and glossy. Serve either hot or cold with whipped cream flavored with vanilla. Test the cream by running a knife through the center. flat dish and arrange the profiteroles around it. to coat it with the burnt sugar. one quart of cream with the thin rind of a lemon.

Strain this mixture into a basin that will hold two quarts or more. mold and the pail solidly with fine ice and coarse salt. pour over a dish of baked congealed serve with cream. For one large mold of cream use one-half of a package of gelatine. Serve with whipped cream. Wet a piece of carpet in water and cover the top of the pail. (Bromangelon can be pro- cured of any grocer. mix thoroughly with the juice. or apple pie. Mrs. Place the basin in a pan of ice-water and stir Instantly begin to stir in the until cold. It should be made six hours Eat it with sweetmeats. Stir this into the hot milk. apple island. using two quarts of salt and ice enough to fill the space. Whip again all the cream that drains through. wipe. O. When all the cream has been added dip the mold in cold water and turn the cream into it. whipped cream. when it will begin to thicken. then take the mold from the ice. two quarts of whipped cream. adding one-half the amount at first. and then turn the mousse out on a flat dish. a wooden pail. Maine. CHOCOLATE MOUSSE. the remainder of the sugar. three tablespoonfuls of sugar and one of boiling water and stir over a hot fire until smooth and glossy. scrape the chocolate and put the milk on to Put the chocolate. CREAMS. into the cream. ETC. When in the usual way.300 CUSTARDS. Cover and then place a little ice lightly on top. Whip and drain the cream. Maria Parloa. Put Put a three-quart mold in small pan one ounce of chocolate. IN MOLD. first lining the bottom with Pack the space between the fine ice and a thin layer of coarse salt. Soak the gelatine in the cold water for two hours. DESSERTS. . CHOCOLATE BAVARIAN CREAM. so as to before being served. one gill of milk. Sprinkle a cupful of powdered sugar over the whipped cream. BAKED APPLES Dissolve bromangelon apples. Add three tablespoonfuls of cream. two tablespoonfuls of sugar and one tablespoonboil.) Amy. Maria Parloa. Whip one quart of cream and drain it in a sieve. See that the cream will come from the sides of the mold and turn out on a flat dish. Pour the chocolate in a thin stream. one gill of sugar and one ounce of chocolate. Wipe out the chilled mold and turn in a the cream into it. At serving time dip the mold in tepid water. ful of hot water in a small saucepan and stir on a hot fire until smooth and Now add the soaked gelatine and glossy. dip it in cold water. Set away for three or four hours. Place in the ice chest for an hour or more. and stir gently ^until well mixed.

of water One can .CUSTARDS. one-half full. Isa Robinson. and line with wheat bread or rolls. quart of cream. Mahoney. Beat the eggs to a froth and pour over. and on this put a plate with a weight on top to keep the bread close upon the apples. pound of sugar and one-quarter pound of butter. Minnie Jones. Decorate with candied Candace Gregory. Break peaches with the sugar. one-fourth cupful of sugar. Set the dish containing the froth into a tub of ice. The proportion of apples. peel tart apples. one pint and the whites of three eggs. Dissolve a package of Cox's gelatine in a little warm water. water. beat in gradually the grated macaroons. beating whites and yolks separately and a little salt. Bake in a quick oven. and stir all together. etc. CORN-STARCH AND CHERRY HOLD. slices of the bottom and sides of a baking pan with butter. grate a small nutmeg over the apples. Dissolve the starch Fill molds or cups. as you make it. When set. no molds. whip one pint of cream to stiff froth. turn out on platter. three tablespoonfuls of corn-starch. and bring to a boil. two eggs. 301 APPLE CHARLOTTE. if you have in milk. onto a dish till it is all froth. Take one quart of milk. sweeten one pint of milk very sweet and Beat it with an egg beater and remove the froth. Pour whipped cream over and decorate with candied cherries. two coffee-cupfuls of sugar.) Grate one dozen macaroons. Freeze all into a form. Rub MACAROON WHIPPED CREAM. Turn the corn-starch out of the cups onto fancy plates or dishes and pour the whites over. butter and sugar to be used is: To one-half peck of tart apples one-half Mrs. or twelve large peaches. then pour into molds and set in a cool place. flavored highly with sherry wine and vanilla. scattering bits of butter and sugar between the apples. Beat the whites to a froth and beat four tablespoonfuls of sugar with them. Take one CRUSHED PEACHES. Pour the gelatine into it and stir constantly till it thickens. cut small and nearly fill the pan. adding yolks. CREAMS. B. Ida Montroy.. soak as many slices of bread or rolls as will cover. ITALIAN CREAM. cherries or jelly. ETC. DESSERTS. Flavor with vanilla and pour in mold. (Delicious.

L. boil them in water till you can pierce them with a fork. Return the syrup to the fire.302 CUSTARDS. PEARS A LA NATURAL. a pinch of salt. Each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape. Mrs. Apples cooked in the following way are very pretty on a lunch table and are appreciated as a relish. remove to a dish. A. then bake fifteen minutes. DESSERT OF CHESTNUTS. Then skim them out and pile them on a dish. W. HERINGUE. G. sweet or sweetened STEWED Nuts may be used if desired. with sufficient water to cover and add one cupful of sugar. peaches. or any so as to make a nice combination. Take large chestnuts. ETC. cold. Serve very fruit. cold. T. wipe dry and cut in halves but do not pare. Then pour sweet cream over them. removing all scum. shallow dish. Mrs. Stew slowly until the pieces are tender. B. Eat cold. Choose fair. . CREAMS. R. add vanilla and beat again. Lovewell. Olcott. Prepare bromangelon fied or set. and beat until it will stand alone. When about one-half fruit. in each dish. lay into it in the usual way. Select six firm round greenings. boil it down till thick and pour it over the nuts. then the sugar. M. jelly- some bananas. Miss Elizabeth K. smooth ones. as you serve. APPLES. They are a fine appetizer and should be served with the meat course at dinner. Leave them in this syrup till cold. place in a shallow stew-pan. leaving on the stems. Stir till well mixed. the whites of two eggs. pour syrup over the apples. vanilla Take SALTED ALMONDS. stirring often. Put the eggs in a large. add salt and beat with a fork or egg whip until very stiff. It takes about one hour to boil them tender. They must be bright yellow-brown when done. skins down. one-half teaspoonful of and four tablespoonfuls of confectioners' sugar. Mrs. Whip cream and serve with them. T. Clute. Burr. For a company of six persons blanch one pound of almonds. Put in a granite baking pan one tablespoonful of melted butter and one tablespoonful of salt. Put them into cold water and boil them whole. Kate Dagy. NUT AND FRUIT MOLD. DESSERTS. then boil them in sugar and water. Use Mrs.

and after sprinkling a cup of white sugar over them pour a cupful of boiling water over. this whipped cream flavored with vanilla and cover with two put a tablespoonful of J. Fill the holes with butter and sugar. Take out the cinstand till cold. DESSERTS. Bake them in a gentle oven until tender. Mrs. ETC. then add the white of one egg thor- . T. mix them well with the milk. 303 stick of cinnamon. as they are richer in juice and more Place about one dozen in a deep. stir it often to prevent the cream from rising to the top. Dissolve bromangelon in the usual way. When half congealed whip up thoroughly with an egg beater. When taken from the oven lift each one separately. Hamilton. sweeten with loaf sugar. When they are about one-half done turn them. BUTTERED APPLES. ORGEAT. Millie Daniels. L. BROMANGELON SNOW PUDDING. into a glass preserve dish and pour the hot syrup over them. fine sieve. E. trifle tart. pound them in a marble mortar. Chadwick. as many oranges as desired. cutting off the tops. [Julia Hoff. Select those that are a tender. then put them upon a hot dish with a little apricot jam on the top of each and cover with sifted sugar. Mrs. ORANGE AMBROSIA. Nice for dessert or to be eaten with meat course. Slice one banana into each individual of fruit dish teaspoonfuls powdered sugar. Blanch four ounces of the best sweet almonds. Over extract. Pare and core without breaking one dozen tart apples. flat tin pan. Take juice BAKED APPLES. D. W. boil it a few minutes and strain through a Serve it in glass cups. Boil two quarts of milk with a let it namon and BANANAS AND CREAM. CREAMS. remove the and pulp and cut points around the edge of the opening. C. with a fork. with a little rose-water. Cut pieces of bread in rounds large enough for an apple to stand on and place them in a well-buttered dish with an apple on each.CUSTARDS. Mix the juice with shredded cocoanut and fill in the orange shells again putting a layer of cocoanut over the top. This makes a delightful ambrosia and a pretty-looking dessert for any light repast.

304 CUSTARDS. PEARS AS A DAINTY. DESSERTS. ETC. a little lemon juice. SPANISH FRUIT SALAD. cup of sugar. Cut six apples into quarters removing the cores. remove pulp and Amy Hubbell. Steam till soft. The juice in the pan must have a wine-glassful of sherry and a piece of butter added. Then slice a dozen oranges. After this. whip both jelly and egg together. Alice Yeager. B. one-half cupful of Put the foam in a dish and cover with the in the oven to give it a pale brown if desired but it is Make not necessary. leaving on the stems but scoop out the cores. Stew apples fine APPLE FOAM. Beat briskly thirty minutes. sweeten with white sugar and flavor with lemon or rose. Mrs. pour over them a cupful of ice water. custard. Pare and core six tart apples. slice a pineapple. do this just before it The apples should be stewed with as little water as posis to be served. Serve a nice boiled custard. and those that are not very juicy are to be chosen. Beat the whites of twelve eggs to a hard froth and stir into the apple slowly. When cold add beaten whites of three eggs. C. made of the yolks of the eggs. oughly beaten. Boil a cupful of rice in milk and It takes about fifteen minutes to cook. Put this into a glass dish. Serve with small cakes. a close together. Take a deep tin pan and butter it. Serve with cream. or Mrs. peel and cut them in halves. Pile it high on a dish and fill it with the apples placing them in spots over it. with the core downward. Mae Libby. When well beaten pour into molds and allow to stand until perfectly cold. A. APPLES A LA EMPRESS. APPLE ISLAND. placing them Pour over sufficient water. pour one-half of a tumbler of water over and sift plenty of sugar over them. Can run it a custard of the yolks. grate a cocoanut and Put alternate layers of each until the dish is full. Select the golden pears. Peel. Mrs. CREAMS. Serve hot. beating the butter smooth with the wine and juice. . strain through a sieve. the imperial cream to eat with it. sugar. sible. to make two quarts. Maine. then sweeten it. one cupful of hot milk. Put them into a saucepan. With a spoon pour this mixture over each piece of apple. place the pieces of apples in so that they do not overlap.

mix with two tablespoonfuls of sugar. Select golden fruit. juicy strawberries. two tablespoonfuls of sugar and the yolks of two eggs. Stew gently till the fruit is done. slices and place in a dish. Grate the rind of one lemon and squeeze out the juice. a few whole cloves and a tablespoonful of lemon juice. drop by drop. Take out and arrange in a pyramid form. two whole eggs and the yolks of four others. not too ripe. 305 cupful of sugar.CUSTARDS. Boil down the syrup Marie Merrit. DESSERTS. CREAMS. Wash and cut into halves lengthremoving the core. an hour before wanted. Place in a double boiler one pint of milk. one coffee-cupful sifted powdered sugar. add the strawberries (stewed or cover and return to the oven . When the syrup boils put in the pieces of pears with a dozen whole cloves and cook them till tender. beating constantly. Place the compote where it will become perfectly cold and serve. Auditorium Annex. Take out the fruit carefully and arrange it on a glass dish. until quite thick then pour it over the fruit. butter lightly and moisten with strawberry juice. Have one-half box of gelatine dissolved in one cupful of water. carefully A NEW DESSERT. place in a pan in the oven and heat. Pick over two quarts of ripe. then add a little vanilla flavoring. Maitland. BANANA SNOWBALL. Slice a peeled lemon very thin over the fruit and pour the syrup over all by the spoonful when a little cool. Cover the stew-pan closely. biscuits into halves. add one teaspoonful of corn-starch. on a pretty glass dish. the gelatine. Make a syrup in the proportion of two cupfuls of sugar to one cupful of water. put into a bowl and sugar thoroughly. Add one teaspoonful of best vanilla. When custard is cold beat the two whites to a Cut three bananas into stiff froth. Serve with the sweetened juice of oranges. Add the well-beaten whites of the four yolks and at last. SHREDDED WHEAT BISCUIT AND STRAWBERRY MERINGUE. place in baking fresh). Mrs. COMPOTE OF PEARS. wise. Mattie Rusk. ETC. stir over the fire until thick. Carefully divide three shredded wheat Then dish. Beat all this together for twenty minutes with a Dover beater. the stem end up. Drop the mixture into a glass dish and set in a cool place. a pinch of salt and butter the size of a walnut. pour over the custard and put whites of eggs on top in shape of snowballs.

add to it one quart of milk. sprinkle with pulverized sugar and set in oven to brown. two ounces of gelatine and juice. Bake in lightly. chopped. Serve with cream. Waldorf-Astoria. IS1NG-GLASS NUT. Add one-half cupful of blanched almonds chopped very fine. custard pans. You will find these delicious. for five minutes. Delicious and not very Pour into small glasses and serve very cold. one cupful of granulated sugar. Mrs. a pound of loaf sugar together. beat the whites of three eggs to a stiff froth. Soak a fourth of a box of gelatine in one-quarter of a cupful of cold water until soft. remove the brown skin and lay over the top a few preserved or canned cherries. then mix equal quantities. stirring occasionally until it thickens. add three tablespoonfuls each of sugar. Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries. one teaspoonful of corn-starch and butter the size of a walnut. Serve with cream. eggs and break separately. Have STRAWBERRY DELIOHT.306 CUSTARDS. dropping from a spoon. A Southern Cook. JELLY TARTS. spread this over the fruit. Stir three ounces of powdered sugar into the whipped cream. Whip vanilla. at any grocery. CREAMS. the whites of two eggs. place on top and place in open oven for two minutes. when strained. mix the corn-starch with a little milk to dissolve it before adding to the other ingredients. place the jar in boiling water to extract the Boil three-quarters of a pint of water. butter and nice jelly (any kind). add onehalf cupful of nuts. and pour into shapes and place on ice. add flavoring (any kind desired) and bake one and one-half hours. Wash one cupful of rice. Take six . a pint of cream to a froth and color a very pale green with spinach or pink with strawberry or cherry juice. ETC. Clark. to the yolks of the eggs and beat Beat the whites to a stiff froth and add all together. RICE POPPLE. take from the oven and allow to cool. Burton. then let it brown. Shredded wheat biscuits can be found Mrs. so as to make it as irregular as possible. Then strain in the gelatine and mix thoroughly but When the mixture begins to thicken add one-half teaspoonful of lightly. then set it in hot water until it dissolves. beaten stiff with two tablespoonfuls of powdered sugar. expensive. serve with a lemon or cream sauce or whipped cream. Lucia Weatherly. allow both the fruit juice. DESSERTS. and the sweetened gelatine to cool.

Serve immediately in small glasses lined with lady fingers. One and one pint of whipped cream. Add sugar in the proportion of one-half a pound to one pound of fruit. Strain and whip gradually into the frothed cream. Luella Blue. add sugar to and the beaten white of one egg. a little gelatine soaked and added to the grape pulp is an improvement. Mrs. FRUIT TRIFLE. CREAMS. cover with whipped cream dotted with bits of strawberry jelly. Pour over this a soft custard yet warm. Put a layer of sliced and sweetened peaches in a deep glass dish and cover with a thick layer of sponge-cake crumbs. M. Boston Cooking School. Arrange the same as above. when cooked. 307 PEACH TRIFLE. Serve very cold. Beat the whites of six eggs to a stiff froth. then add six tablespoonpowdered sugar. APPLE TRIFLE. Mrs. fuls of GOOSEBERRY TRIFLE. two lemons and grated peel of one. two tablespoonfuls each of jelly. lemon juice and peel stand together a couple of hours. Pulp through a sieve two pounds of ripe Concord grapes. one pint of cream well sweetened and whipped stiff. flavored with vanilla. Field. reserving two of the whites of eggs. Let sugar. to which add two tablespoonfuls of sugar and beat for meringue. taste Peel. I. one-half cupful of gelatine. then beat in one-half cupful of pineapple. LEMON TRIFLE. C. Binner. juice of The One pint of sugar and raspberry cream beaten to a stiff froth. press the pulp through a sieve. quart of gooseberries. PINEAPPLE TRIFLE.CUSTARDS. Place the trifle in a glass dish. Mrs. Delmonico's. ETC. Put the gooseberries into a jar with . When cold pour over it one pint of whipped cream flavored with vanilla or lemon. Put into glasses and cover with whipped cream. Erskine Smith. sugar to taste. Serve very cold. core and quarter some astrakhan apples and stew them with one quince using only sufficient water to cover the bottom of the stew-pan. Mrs. beat for one-half hour. QRAPE TRIFLE. DESSERTS. M.

Soak four tablespoonfuls of tapioca Place over the tapioca. MOLDED PRUNES. Miller. keep fire in a let one quart of milk. Set on ice until cold. TAPIOCA AND STRAWBERRIES. Heat and colander to remove skins. Pile lightly in a dish and serve with the until like snow. ASTRAKHAN SNOW. Havana. boil the prunes in the water and sugar until quite soft. two eggs beaten stiff. add one-half cupful of powdered sugar. it teacupful of water over night. cover with whipped cream. but do not pare. Mrs. one pint of water. Put through a coarse Have ready the soaked gelatine. the rind and juice of one lemon. when cold. Cut the bananas crosswise one-half inch thick. set in a cool place. Beat the whites of two eggs Add the stiff. Mrs. three large astrakhan apples. Beebe. crack the kernels One a. Cal. M. Smart. pour quickly into a mold. then add the juice of two oranges. then remove the stones. Cook in double boiler. Stew until tender and rub through a sieve. BANANA DELIGHT. L.308 CUSTARDS. Garnish with Mrs. one ounce of gelatine. CREAMS. Los Angeles. ETC two cups of sugar. and boil until reduced to a pulp. apple and beat following sauce: One pint of milk. Prepare two hours before using and Woman's Exchange. the yolks of two eggs. M. A. in cold place. little salt. Englataire Hotel. and beat again. of ice water and squeeze the juice of a large and one-half cupful of Delicious in hot weather. place on dish and sprinkle over them one tablespoonful of powdered sugar to four bananas. one teaspoonful of corn-starch and one tablespoonful of sugar. M. serve with strawberry sauce. one-half cup of sugar. DESSERTS. ripe gooseberries. pint of prunes. Core and quarter. BANANA AND LEHON Slice four ripe JUICE. pour in a trifle dish. bananas in a glass dish gill lemon over them. then add a cupful of sugar and a then stir gently into the mixture the whites of Place to cool. In serving turn upside-down on a platter and strew over it some large stirring until ripe strawberries. come to a boil. Then add a Let stand one-half hour sugar. R.nd add them with the lemon juice and rind and the gelatine dissolved . then stir in the thickens.

a teacupful of sugar. RICE MOLD (TEXAS STYLE. then strain and set the dish on ice to cool. Mrs. let cook until tender without breaking. in 309 a little water. Beat until the whole is a solid foam stiff enough to retain its shape. Eat with cream and sugar. set in ready to serve. then turn into a mold and set away to cool. Mrs. Soak one-half package of gelatine in one-half cupful of cold water heat to boiling two and one-half cupfuls of red raspberry juice. Pare and quarter enough ripe. one scant cupful of powdered sugar. stirring constantly. ORANGE HONEY. CREAMS. then pile roughly in a dish. Turn into small molds previously wet with cold water. Mix water and add to apples. IDEAL DESSERT. Mrs. juicy apples to make a pint. when turn bottom side up and pour over Decorate with a few stuffed prunes. Julia Pullman. bake in gem pans. Boil four tablespoonfuls of rice in a kettle of rapidly-boiling water for thirty minutes. Stir until perfectly dissolved. sift powdered sugar over them and serve with vanilla sauce. then pour into custard cups which have had cold water in them. C. RASPBERRY. sweeten to taste and turn over the soaked gelatine. Luella Wilson. drain until the rice is . stir all until thoroughly mixed. Sarah Yates. Minnie Jewel. Serve with cream custard.) Cover one-fourth of a box of gelatine with one-quarter of a cupful of cold water and let soak one-half hour. until soft. add a little vanilla and a salt-spoonful of salt. till a cool place whipped cream. the whites of four eggs beaten to a stiff froth. three tablespoonfuls of corn-starch in a little cold Cook five minutes. Stir two eggs into one-half pound of granulated sugar. Astor. CURRANT. stirring constantly. GRAPE OR PEACH FLUMMERY. add juice of two oranges and grated rind of one and butter size of a walnut.CUSTARDS. one heaping cupful of sifted flour. When cold beat the whites of three eggs to a stiff froth and stir into the thickening gelatine. DESSERTS. till thick and clear like honey. pour into a mold. Cook over a slow fire. ETC. and set in the ice-box to cool. beat till very light. Strew over some fresh raspberries and serve with whipped cream. One quart of milk. put on to stew in one pint of water. APPLE FOAM.

then put through a sieve. A. do not remove flesh of melons. from moisture. arrange these wreath-fashion around the oranges and over all this strew a few fresh ripe strawberries. DESSERTS.310 CUSTARDS. If sweet. Mrs. cook until of the consistency of marmalade. Peel. T. basin in a pan of cracked ice. E. peel and cut into slices crosswise. CREAMS. P. Use orange juice for flavoring. SALAD— No. thin yet retaining as near as possible Put in the center of a dish a pineapple pared. Add the rice. Take one-half tumblerful of crab-apple jelly. arrange them around the pineapple. Anna Vallens. Set on ice twenty minutes. FRUIT SALAD. Put in center of each a little jelly. ETC. quarter and remove the seeds from three oranges. until the whole is partly congealed. strain it slowly into the cream and stir constantly. cored and sliced its original shape. beat the whites of four eggs until stiff. but carefully. Peel and cut a pineapple in slices. place add two-thirds of a cupful of powdered sugar and a teaspoonful of vanilla. Partridge. pile lightly on a dish and bake a delicate brown. Cut small cantaloupes in halves and if oyerripe scoop out and throw Fill with cold seeded grapes. When cold add a pint of cream well whipped. . Wash and soak over night one-half pound of prunes in water to cover. place it upon ice. pour over this sauce and serve. free Whip one pint of cream. Mrs. Minnie Hearter. remove the stones. J. M. add prune mixture and beat until well mixed. put it in a basin. then rub it through a sieve. in CHARLOTTE RU5SE WITH PINEAPPLE. Stand the gelatine over the tea-kettle until dissolved. and pour it into glasses lined with lady's-fingers standing lengthwise. Pour one pint of pulverized sugar over the fruit and serve. add to it a cupful of water and stir over the fire until thoroughly melted. a few pieces of nuts. When pudding is ready to serve turn from the mold. stew until it is quite tender. FRUIT away. Sprinkle over pulverized sugar. add onehalf cupful of sugar. Miss T. morning cook in same water until tender. peaches. put into a stew-pan with a cupful of white sugar and one-half teacupful of water. 2. Take three bananas. Turn into "previously wet molds and stand aside to harden. PRUNE WHIP. bananas and shredded pineapple.

Beat the yolk of one egg Take one quart very light with a cupful of sugar. R. and other fruit ^shortcakes see chapter_Biscuits. if preferred. MACAROONS. dish. Mrs. two oranges sliced fine. For the recipes of peach. thicken sweet boiling . FRUIT solve one-half 311 SALAD— No. place it on the fire and stir often. make a hole at one end and empty the them with blanc mange. For the recipe of eclairs look under the head of Cakes. HENS (A fancy NEST. fill a deep dish half full of jelly or cold custard. pour over fruit and set away to harden. Any kind of fruit may be used. then cut in thin strips fill Take to resemble straw and preserve in sugar. They are a delicious accompaniment to ices. 3. one-half dozen eggs. stir into the scalding milk and heat until it begins to thicken (it should not boil or it will curdle). one-half cupful of sugar. Walter Burough. Voxes. FRUIT BLANC MANGE. W. creams and all soft and cold desserts. yolk of one egg. M. They all make a very delicious dessert when served with sweet cream. around them. flavor to taste. FRUIT SHORTCAKES. put the eggs in and lay the straws. raspberries and strawberries being the best). Nesbitt. Mrs. CREAMS. Etc. strawberry. boil in water till tender. Let it come to a boil.) shells. Serve with cream and sugar. of milk and soak one-half of a box of gelatine in it for one hour. Cookies. pare lemon rind very thin. Four bananas. then pour into molds wet in cold water and set away to cool. remove from the fire and when nearly cold stir in some nice stewed and sweetened fruit without the juice (cherries. ECLAIRS. one cupful of sugar. A nice dessert is made by filling cups loosely with strawberries and pouring over them graham mush or. almond. when stiff and cold take off the shells. — HEALTH DESSERT. beat together and stir in one cupful of boiling water. and when ready for use. ETC. Rolls and Muffins. Sauce for the Above Pudding. One cupful of butter. Disbox of gelatine (according to directions on box). serve with whipped cream on each square. etc. Cut in squares. Mrs. chocolate and other macaroons and kisses look under the head of Cakes.CUSTARDS. For cocoanut. nest-like. Cookies. DESSERTS.

Blueberries may be used without crushing. BLUEBERRIES. They One are made of entire-wheat and especially good for a weak stomach. powdered sugar. sprinkle with biscuit. Stir it until nearly cold. any flavoring. set in a cool place one hour. three-fourths of a cupful of sugar. Wild.) four eggs. using same proportions of sugar and water. making a basket. pour it it into a damp mold and put it in a cool place to set. serve up with cream and sugar. . Pineapple. of a uniform size. A. it out quickly. C. This is fine if carefully made. Gough. Fill with the crushed berries. Serve when cold. V. add the sugar and ice water. place the dish upon the mold and turn Care must be taken that the custard does not curdle. Boil one-half ounce of gelatine in one-quarter of a pint of milk When nearly cold strain it through muslin and mix with dissolved. WHEAT quart of strawberries. pint of thin cream. about one-fourth of an inch from sides and ends. powdered sugar and serve with cream. A. a tiny lump of but(Do not let boil or it will ter and stir into it the yolks of four eggs. and one ounce of white sugar. SPANISH CREAM. an oblong cavity in the top of the biscuit. paring and cutting fine with silver knife. letting the syrup saturate the Put whole berries. one-half Wash and pick over the berries. one-half cupful of ice-water. soon as it thickens pour out and stir in the beaten whites of As curdle. the well-beaten yolks of three eggs. one-half pint of cream. Mrs. A. on top. Tessie James. Sweeten and flavor to taste. CREAMS. blackberries or bananas. or cantaloupe may also be used. six shredded wheat biscuits. Shredded wheat biscuits can be bought of any grocer. to a consistency which is thin enough to fill the interstices between and yet thick enough to be firm when cool. or chopped ice. peaches. ETC. Raspberries. Mrs. Mrs. FLOAT. DESSERTS. Thos. carefully remove the top and all inside shreds. When wanted dip into hot water for one-half minute. may be prepared in the same way. PEACHES AND STRAWBERRIES IN SHREDDED BISCUIT BASKETS.312 in ilk CUSTARDS. Heat to the boiling point one quart of sweet milk. Prepare the biscuit by cutting with a sharp-pointed knife. shake it well to loosen the edges. till it a custard made of one-quarter of a pint of milk. crush two-thirds of them. Turn out and the berries.

and pour over it one cupful of boiling milk. J. to which add a wineglassful of sherry wine. CREAMS. one tablespoonful of boiled rice. one-half pint of cream whipped stiff. DESSERTS. SOCIETY DESSERT. mix them with a teacupful of cream and finely-grated stale bread-crumbs and a breakfast-cupful of flour. Roll into a thin sheet GERllAN PANCAKES FOR DESSERT Beat the yolks of six eggs and whip three whites to a stiff froth. Marion Lovewell. When baked spread the edges lightly with orange preserve or meringue. the whipped whites of two eggs. and press the rims one above the other on the oval piece. ORANGE VOL-AU-VENT. H. Butter some small cups. one-quarter cupful of powdered sugar. sift powdered sugar and juice of one lemon over and serve. cover with strawberry jelly and place on ice till needed. Mrs. Serve cold. a basin. Amy Bitner.CUSTARDS. add one-quarter of a package of gelatine soaked till soft. pour over some sauce and in Grate a loaf of dry bread serve. Cut out an oval piece and three rims to fit (see colored illustration). Mary Baker Fish.) Mrs. Melt some butter in a frying-pan and fry the preparation like pancakes. some rich puff paste. 313 STRAWBERRY SOUFFLE Beat the yolks of two eggs in one-half cupful of ripe crushed strawtwo oranges and one-half cupful of sugar together. add a pinch of sugar and stir over the fire until thick. then fill the center with fresh sliced oranges well sugared. . mix all together and stir until it begins to thicken. fill them with the mixture and bake for twenty minutes in a moderate oven. pour into molds. Decorate with meringue. Put them on a hot dish. Mrs. juice of LEHON PATTIES. ETC. When cold mix in it the grated peel of two lemons and three well-beaten eggs. Add to this one-fourth pound of butter beaten to a cream with two-thirds of a cupful of powdered sugar. turn into a souffle dish surrounded with a paper band. Mrs. one-half pound of chopped figs. Turn the patties on a dish. Eastman. berries. then cook for two minutes. Tibbitts. and when cold one cupful of whipped cream. One-half box of gelatine soaked and dissolved. (See Colored Picture. pour in the saucepan. return to a moderately heated oven for about five minutes.

stir until the sea-moss has been absorbed to make it thick. raise top of puff. Filling. add three-quarters of a cupful of almonds. Strain into molds and serve cold with sugar and cream. PINEAPPLE DESSERT. M. Brubaker. two teaspoonfuls of baking-powder. drop into in the flour buttered pans and bake in a moderate oven thirty minutes. C. cupful of One and boiling. allowed to cool. one egg One Mix — and one tablespoonful of corn-starch. Grate three-quarters of a cupful of rye bread. put over fire. first putting the butter in the water. Wash a handful in several waters to a quart of boiling milk. flavored with layers. Break into small pieces and serve with cream. Make meringue of the whites of three eggs beaten stiff. Mrs. Procure sea moss at druggist's. flavor. two cupfuls of powdered sugar. ORANGE MERINGUE. set away to get very cold. Judith Foster. with filling. Faust. stir in three eggs. Make thin sandwiches of apple. line inside with melted butter. CREAMS DESSERTS. Fannie Gallup. F. cupful of boiling water. . two tablespoonfuls of sugar. W.314 CUSTARDS. E. Let cool. then SEA-MOSS BLANC-MANGE. one cupful of flour and one-half cupful of together. turn out on a platter and serve. cream and Dust top Mrs. Horner. remove Throw it in HIMMEL FUTTER. which can be determined by trying a Add a pinch of salt and any desired flavoring. brown in the oven. home-made white bread and grated pineover them and let stand until well soaked. One cupful of sweet milk. pour into the pan and bake in a pan of hot water until it is firm. Slice six peeled oranges in a dish brown sugar. T. CREAM PUFFS (GOOD). lemon and sweetened. pour the juice cover with sweetened whipped cream and serve very cold. a pinch of salt. grit. Cook and until like thick in Take a knife. and pour over one pint of milk boiled with one-half cupful of sugar and two tablespoonfuls of corn-starch. butter. fill with pulverized sugar. Make custard of quart of milk and five eggs. Mrs. CREAM HOLDED CUSTARD. one-half cupful of sugar. oneBake in half cupful of walnuts. RTC. whites of six eggs. little in a cold dish. there This is a foreign recipe and fine. Chas. will be a rich brown sauce surround. stir constantly until melted have ready long bread pan. then stirring and baking-powder.

With a knife lift off the top of the Cream. Bake twenty-five minutes. Put one-half pound of sugar into a saucepan with one cupful of water. Ada Hermann. When nearly cold pour the eggs gelatine. all. on top. add three eggs not beaten. Stew blueberries or any other berries and sweeten to taste and pour hot over thin slices of bakers' bread. Wash one in a dessert. Add juice of two lemons strained into the Beat the whites of two eggs. one-half cupful of sugar. COnPOTE OF CHERRIES. and leave on them about one inch of stalk. . leaving a thick layer of fruit for the Put a plate on top.CUSTARDS. wipe them. then pour a pint of warm water over sugar. add a pinch of salt. and when cool set on ice. beating well together. GELATINE SNOW. sugar and flour together and stir in the milk when boiling. making all uniform. wash one pint of ripe currants and put them in a glass dish. Marion. When Mix well and drop by spoonfuls on cool. DESSERTS. Boil the water and butter together and stir in a cupful of dry flour while boiling. then put into it one and one-half pounds of the cherries and simmer three E. T.— One puffs and fill. A delicious and cool summer ice to get very cold. cream. Use one-half box of Cox's gelatine. CURRANT SNOW cupful of tapioca. buttered and with crust cut off. F. and let it boil for ten minutes. making alternate layers of fruit and bread. then pour boiling water over it and cook double boiler until the tapioca is transparent. Beat the eggs. Jenks. . Inexpensive. one Qgg and three level tablespoonfuls of flour. cupful of milk. ETC 315 CREAH PUFFS— No. Pick large white cherries. buttered tins. Luella. stir often while cooking. turn the hot tapioca very slowly over them and after it has cooled a little set on the Serve with cream. Pour one pint of cold water over Then add one coffee-cupful of it and set on back of stove till dissolved. Pour gelatine over the sugar. One 2. Dish them with the stalks uppermost. DELICIOUS BLUEBERRY DESSERT. Place the yolks around the dish so as to give a pretty effect. Serve with sweetened last. sprinkle over them one cupful of white sugar. CREAMS. cupful of hot water and one-half cupful of butter. minutes. Rose C.

Add H. Whip whites of two eggs light with two tablespoonfuls of sugar and heap on top. grated rind of one. . L. A few macaroons crumbled in with the dates improves the flavor. Stir over a gentle fire until it comes to a boil. of granulated sugar to each granite stew-pan. When ready to serve pour over the following sauce: Beat the whites of two eggs very is stiff. DATE CREAn. Mrs. in Remove the stones from as many dates as desired for a dessert. Set in a cold place until ready to serve. Dissolve one ounce of gelatine in a pint of cold water. Iole Buell. cover the rhubard with the sugar and set it on the back part of the stove and let it slowly simmer. Use a porcelain-lined or a one-half cupful of water. Allow one pound pound of the fruit. slightly sweeten and pass through a Put into a glass dish and cover with a custard made of one pint of milk. RHUBARB SAUCE. the yolks of two eggs well beaten and a cupful of sugar. DESSERTS. juice of one lemon. as it is generally called) is wash and peel cutting into pieces one inch long. QUINCE SOUFFLE. Beat until the preserve in tiny shreds. CREAMS. The fruit does not have that pasty look so often seen and yet it is perfectly done. When done do not stir but turn it carefully out to cool. (or pie-plant. Miss Boland.316 CUSTARDS. until soft. Strain and add to it the juice of three oranges. ETC. Stew a few quinces colander. then pour into a mold. GOLDEN CREAM. F. put a pretty glass dish and pour over a generous amount of whipped cream. A to nice it way to cook rhubarb it. Excellent. two yolks of eggs and three tablespoonfuls of sugar. Miss Stahl. add a small cupful of preserve.

to attain the best results. Instead of vanilla. we regret to say. But when used at any other time they are nourishing and refreshing. three-fourths of a pint of sugar and two tablespoonfuls of corn-starch. Stir one quart of good cream. flavor and freeze. ICE-CREAM WITHOUT COOKING. vanilla are generally sufficient. Water ice. the yolks of three eggs. Then put the whites of three eggs into one and one-half pints of cream. come under the head of frozen make its own ice-cream it is essential while hot. It is best to scald the cream. Two teaspoonfuls of it. stirring rapidly. and the sugar should be that a a family prefers to freezer be purchased. healthful when taken at the close of a meal. ICE-CREAM WITHOUT EGGS. it three pints of milk. sherbets. ices ICES ana Sherbets are not. whip Mix the milk and cream. one-half pound of sugar and two teaspoonfuls of the extract of vanilla. four eggs well beaten. and yet no dinner is looked upon as complete without them in some form or other. add one pint When the ordinary made by taking 317 . can be facilities for making ice-cream are not at hand. Strain through a fine muslin and freeze. Popular Caterer. Frozen dishes will always.ce-Greams. Ione Anderson. Fruit juices should never be cooked. be popular in spite of the one unpleasant fact. and ice-creams all When good There are several such on the market. however. For a four-quart freezer allow ten pounds of ice and two quarts dissolved in it OT T"Oc1c Stilt PLAIN VANILLA ICE CREAM. One quart of milk. mix in a three-quart tin pail. threefourths of pound of sugar and one tablespoonful of corn-starch. Scald but do not boil. any other flavoring desired may be used. until dissolved. boil in a kettle of water till quite thick. and the labor of manufacturing ices and kindred dishes is much lessened by the use of one. and many of them are certainly delicious. They should be beaten into the cream after it is frozen. punches dishes.

Set away to cool and when cold freeze. two eggs and two heaping tablespoonfuls of flour. one small pint of sugar. allow it to become cold and freeze. one pint of milk. in cream and flavor to taste. with equal parts of salt. mold and freeze. When the preparation has cooked for twenty minutes. S. of sweet a common water pail or ice.318 ICE-CREAMS. Beat the yolks of six eggs and pour over them one and one-half pints of boiling milk. pints of milk. Stir this into the boiling milk and cook for twenty minutes. add the eggs and beat the mixture until light. to a . PISTACHIO ICE=CREAM. stirring often. Pass the whole through a sieve. add four ounces of powdered sugar and stir the custard over the fire until it begins to thicken. then pour it out and when cool stir into it the pounded pistachios and a teaspoonful of spinach coloring. C.. Maria Parloa. Put the flour and one cupful of the sugar in a bowl. Mrs. two quarts of very strong black coffee (made up). Freeze any vessel of suitable size. Ella Brewster. Add this to the cooking mixture. Curtis. rub through a strainer into the freezer and freeze. take it from the fire and add the remainder of the sugar and the cream. then add the cream. For about two and one-half quarts of cream use one and one-half one quart of thin cream. If preferred. two pounds ten ounces of sugar. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Blanch and peel one-quarter of a pound of pistachios and pound them smooth paste with a few drops of rose-water. Stir well with an egg beater and when beginning to thicken without boiling strain the mixture. Scrape the chocolate and put it in a small saucepan. R. STRAWBERRY ICE=CREAM. One pint of cream. and coarse Mrs. one quart of strawberries. One gallon of cream. ICES AND SHERBETS. Stir over a hot fire until smooth and glossy. Put the milk on to boil in the double boiler. chopped fine. two ounces of chocolate. W. Hunt. which should be gradually beaten into the hot mixture. CHOCOLATE ICE-CREAM. Rotate the pail and stir frequently. yolks of thirty-five eggs. COFFEE ICE-CREAM. Mash the strawberries and sugar together and let them stand thirty minutes. two cupfuls of sugar. the pistachio paste can be mixed with cream instead of custard. J.

dissolved in one-half pint of water. A still more agreeable and refreshing ice-cream may be made with two portions of red currants mixed with one portion of raspberries. slices. A knife dipped in hot water is used for this purpose. W. BOHEMIAN ICE-CREAM. Stir the mixture over the fire until it thickens a little. are used to fill these molds which are made of copper or tin. Henrietta M. L. RASPBERRY ICE-CREAH. ICES AND SHERBETS. and two tablespoonfuls of the ginger syrup. Pour into a mold and when the cream is cold. one pint of cream and one-half pint of milk. T. If more convenient. raspberry jam or raspberry jelly may be used in place of the fresh fruit.ICE-CREAMS. Take one-quarter — BRICK ICE-CREAM. Mix one pound of ripe raspberries with the juice of a lemon. Sweeten to taste and squeeze in lemon juice. Pass the pulp through a sieve. put them into a saucepan with a pint of cream or a pint of milk boiled and mixed with the yolks of six eggs one-half pound of sugar. The smaller varieties of ripe red fruit are used to make this cream. instead of raspberries alone. or. add the sugar and the juice of two lemons to the cream and a little red color. The ices. Mix with this quantity a pint of sweetened whipped cream and mold for freezing. and when this is done very little sugar will be required. then strain through a sieve. After the molds are Trozen they are cut in slices previous to being handed round. Keep in ice till wanted. F. cut it into very thin using a silver knife. rub it through a sieve. Casper. Freeze it. . P. one quart of cream. and to one pint of the juice is added one and one-half ounces of the best isinglass. freeze in the ordinary way. if preferred. C. of cherries. — of a pound of preserved ginger. freeze and leave it in the ice-pail till it is wanted. Beat the mixture in a basin. twelve ounces of Pound the cherries in a mortar with their pits in them. one-half pound of powdered sugar and one and one-half pints of thick cream. To make ice-cream in bricks a mold of the size and shape of an ordinary brick is need. GINGER ICE=CREAM. Take two pounds sugar. no matter what their composition. 319 CHERRY ICE-CREAM. M. they are pulped through a fine sieve.

Benson. L. White. Skin. F. sweeten more than usual. Seven large baked apples with one cupful of sugar and two cupfuls of water. Gaines. well sweetened. when well baked put through sieve. cream with ten ounces of sugar until reduced Melt one-half pound of chocolate over a slow fire in one-half pint Mix the melted chocolate with the cream. pound and add the kernels of the fruit. Sweeten one-half pint of thick cream with two ounces of sugar. Leander Holmes. ICES AND SHERBETS. Add one tablespoonful of strained lemon juice and a glassful of noyeau. to the above amount of cream. These creams. It takes twenty-five minutes to freeze. quart. where raspberries only are used. or. with the juice of two lemons. of sugar in a pint of water. BAKED-APPLE ICE-CREAM. Let the noyeau remain a few hours longer. of water. when the cream Mrs. CRUSHED FRUIT ICE-CREAM. together with two ounces of gelatine that has been soaked in water. then filter it carefully and it is ready for use. whipped cream. . divide and stone six large ripe apricots. APRICOT ICE. add one pint of rich cream and one cupful of milk. L. Stir on ice till the contents begin to set and mix in three pints of wellE. cream. of crushed fruit. tablespoonful of red sugar and freeze. Two quarts of pure cream. and color with one Minette Bailey. one-half pint of water and two pints of clarified sugar. and made without isinglass in the proportions of a pound of fruit juice Mrs. Blanch. When the gelatine is melted and well mixed strain the whole through a cloth into a basin. — NOYEAU ICE-CREAM. C. one pint of milk. four teaspoonfuls of any extract you prefer. Then pass all though a fine sieve and again strain before freezing. Put them into a jar and pour over them two pints of good brandy and leave them Add a syrup made by dissolving a pound to infuse for a couple of days. two and one-half cupfuls of granulated sugar.320 ICE-CREAMS. The noyeau for this cream is composed in this manner: Gather onequarter of a pound of young peach leaves on a dry. use about a pint. D. may be put into glasses. Mix thoroughly and freeze in the usual way. to one pint of whipped cream. H. Boil three pints of . is Add the fruit partly frozen. to a CHOCOLATE CREAM A LA COLBERT. if fruit is substituted. sunny day. or a little less.

PICNICS The recipes for AND LUNCHEONS. of others are contained within this hook. making the above dishes and hundreds .

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juice of three lemons. Add one and one-half pints of boiling water to the gelatine and when thoroughly dissolved add this to the rest of the ingredients. pour one quart of hot water on both sugar and lemons. Take one pint of currant juice. H. . cover well. juice of four Squeeze the skins with a cupful of water on the PINEAPPLE SHERBET. Amy Burns. Make — Mrs. Mrs. Miss Heller. put the fire. with two tablespoonfuls of corn-starch and one cupful of sugar. with Add a pint of water and freeze. When partly frozen add two tablespoonfuls of powdered sugar. Tibbitts. More delicious than ice-cream. 321 CHERRY The cherries. Delilah Loche. Marian Lovewell. Dissolve one-half package of gelatine in one pint of cold water. bring and pour it while hot over four pounds of ripe grapes. niLK SHERBET. Serve in candied cherries on top. GRAPE Mix one and it ICE. Then whip fifteen minutes and freeze. a teacupful of sugar and one quart of red sherbet glasses.ICE-CREAMS. eight lemons and press out the juice. to the boiling point CURRANT ICE. When cold put in freezer and when it begins to stiffen add the lemon and sugar. Scald two quarts of milk. Let stand covered for one hour. lemons on three cupfuls of sugar. the whites of three eggs well beaten. Allow the fruit. Freeze and serve in small cups. ICE. a thick syrup by boiling one quart of water and one pound of sugar for fifteen minutes. Aurora Powers. F. Let stand two hours before using. and let simmer ten minutes. Strain and let cool. one-half pounds of sugar and one pint of water. Finish freezing and set away for two hours. LEMON Take ICE. then rub through a sieve and add the juice of one lemon and freeze. Sprinkle with two tablespoonfuls of sugar. which have been mashed to a pulp. one pound of sugar and one pint of Place the ingredients in the freezer and when partly frozen add water. then freeze. mixing it with one and onequarter pounds of white sugar. Pare and finely shred a pineapple. juice and shreds to infuse in the warm syrup until entirely cold an hour if convenient. ICES AND SHERBETS.

Grate two large lemons. with salt and ice around the and turn it until it is frozen as hard as very delicate and resembles a dish of snow. Mix and freeze. stirring in two tablespoonfuls of pulverized white sugar. E. Rub and put you wish it immediately freezer (the it. cream. J. the juice pressed from three pints of two cupfuls of sugar and one quart of water. LEHON SHERBET— No. Harmon. sugar and extract together and freeze. Then slowly stir it in the lemonade flavor. same This as for ice-cream) is patent freezer. Loche serve in small glasses. H. take the juice. Mrs. Philander Loche. cut small and mixed well with the ice. to get the Press the juice of six lemons and remove all the seeds. Put the sugar and juice with one pound of powdered sugar into one-half gallon of water. RASPBERRY SHERBET. Mrs D G. juice of five Two and . Mrs.322 ICE-CREAMS. the yellow rind of three lemons with lumps of sugar. Put the sugar into a bowl. six of sugar all in and six drops of vanilla. ICES AND SHERBETS. Take raspberries. and when sufficiently congealed add four ounces of preserved fruits. one and one-half cupfuls of sugar. To fuls a pint of strong coffee add a pint of cream. one-half pounds of loaf sugar upon nine fresh lemons yellow part is taken off. a glassful of grape syrup. strain. and freeze as for ice-cream. Stir the liquor till the sugar is dissolved. Serve in glasses. 2. a cream and eight ounces of powdered sugar. one-half cupfuls of water. COFFEE SHERBET. heaping tablespoonPut coffee. squeeze upon it the juice of the lemons and add one quart of water. Pennoyer. Let the cream remain in the ice until wanted. F. When cool add fruit juice and freeze. Freeze. LEMON SHERBET. make a syrup of the water and sugar by boiling about twenty minutes. ORANGE SHERBET. FRUIT pint of thick ICE. until the Rub one and Julia Dickerson. Beat to a stiff froth the whites of five eggs. in a M. oranges and one lemon. the juice of three lemons.

take off the second skin and boil until tender with one-half of a stick of vanilla and one-half the thin rind of a fresh lemon in the water with them. Mrs. Press them through a hair-sieve and mix with them one-quarter of a pound of pow- dered sugar. and keep stirring the mixture gently until it is sufficiently stiff to hold the fruit without letting it fall to the bottom. C. two pounds of loaf sugar with one and one-half pints of water to Skim carefully and pour it into a bowl. Metta Miller. Work in two ounces of picked and dried currants and two ounces of candied citron cut into thin strips. Serve in glasses. clear and strong. Whip the cream and mix all together. NESSELRODE PUDDING. then whip in the sugar. Dissolve three-quarters of an ounce of best isinglass in a little water. Let them soak four Powder a pound of white sugar and put into a separate dish. Mrs. Amy Strong. Boil a clear syrup. ICES AND SHERBETS. and pour upon them three pints of cold water. W. When cold stir into it one and one-half pints of strained lemon juice and one quart of white veal stock. Add the flavoring. Take six eggs and whip the whites. add the chestnuts. . put in one pound of ripe grapes. the juice of one lemon and sugar to make it very sweet. Peel two dozen Spanish chestnuts. mash thoroughly with a wooden masher. Take one pound of ripe strawberries and bruise them. Mrs.ICE-CREAMS. Squeeze the juice into this through muslin and stir until the sugar is dissolved. STRAWBERRY SHERBET.. Drain them well and pound them in a mortar. and one-half pint of thick cream. etc. Strain it again and set it on ice until wanted. Freeze as usual. three pints of whipped cream. Whip the egg whites well. drain the juice. . Mix with them the strained juice of a lemon and a tablespoonful of orange-flower water. Mrs. stir it into one-half pint of hot cream. a glass of maraschino. Lay a square of cheese-cloth over a jar. Put the mixture into an oiled mold and set in a cool place to stiffen. . Adler. hours. Put them into boiling water five minutes. Emma Beidelmann. SOUFFLE A LA VANILLA. 323 GRAPE SHERBET. TURKISH SHERBET. twelve ounces of sugar. Pour the mixture into the mold and put the mold into strong salted ice. Flavor with vanilla. Kent. add an equal amount of cold water.

Heath. one quart of water. C. Mix them lightly into the cream and add the sugar and essence. This is a delicious change Minnie B. FROZEN BANANAS. strain it. Whip the cream in a cold basin until it is stiff. TUTTI FRUTTI. CREAM SOUFFLE. Beat a quart of cream in a large china bowl. Mary Manning. five ounces of sifted sugar and essence of vanilla. into the froth. When the sugar freezer and freeze as you would ice-cream. Stewart. to which add four ounces of till pulverized sugar. according to the size of the molds used. set on ice removing the froth often only one-half pint of cream is left. When cold add one cupful of sweet cream and the stirring all the time. quart of ripe peaches pared and sliced. which may be a teaspoonful of either orange. then stir in one small pineapple grated which has stood an hour in one Adelaide R. in a bowl set on ice. two ounces of candied .324 ICE-CREAMS. Whisk the eggs to a froth with a knife on a plate. one pint of sugar. from the usual desserts. good cream. D. stir till it begins to stiffen. vanilla or nectarine When the gelatine is lukewarm. Four eggs. and the flavoring. the thin sheets for small molds. freeze. beaten whites of the eggs. is dissolved put all in a Mrs. Freeze it in the cream freezer Mrs. FROZEN PEACHES. and dress it in a souffle tin. A. Roberts. two ounces of French candied cherries. cupful of sugar. three gills of CHARLOTTE RUSSE (FROZEN. Place in the freezer and turn till almost solid. with the sugar and cream. Beat the yolks with two-thirds cupful of sugar and stir into the milk. two ounces of blanched almonds. Take one quart of water ice or sherbet. Dissolve one and one-half ounces of gelatine in a gill of hot water. One FROZEN PINEAPPLE CU5TARD.) Cut a sponge cake into sheets one-quarter of an inch or more thick. then heat it to nearly the boiling point. ICES ICE AND SHERBETS. pint of milk One and two eggs. Covert. let stand an hour. add two-thirds cupful of powdered sugar. Cut four bananas crosswise in very thin slices. then fill the molds and keep on ice till wanted to serve. then add one quart of water and the grated peel of a lemon. Mrs. When the sugar is dissolved.

To be eaten with macaroons. stir until the sugar is dissolved. into cups. whip slowly. One FROZEN SOUFFLE. then turn into the freezer and freeze. and freeze from two to three hours. Sufficient for eight people. Miss Hoop. one pint of raspberries. Turn into a mold which has been wet in ice water. using a double boiler. mix them with a pint of orange ice and pack well down on the first layer. one pint of red curone pint of water. bind with a buttered cloth and bury in ice and salt for two hours. Stir four heaping tablespoonfuls of Quaker Oats or wheat flakes into three and one-half cupfuls of fast boiling water. R. Mrs. and cook for twenty minutes. press the cover down so as to force out the surplus. Percival. dust it well with powdered sugar. filling each one-half ICED PINEAPPLE. add the water. A. Young. the juice of two lemons. pint of strawberries. cover tightly. let stand an hour. Peel a fresh pineapple. Cook the day before using. one and one-half pounds of sugar. rants. keep on ice for an hour. pack in ice and salt.ICE-CREAMS. pour full. two ounces of candied dwarf orange. . place on ice over night and when ready to serve remove from cups and eat with powdered sugar and cream. chop them up very small. FROZEN MIXED FRUITS. add the sugar and lemon juice. ICED OATMEAL FLAKES. ICES AND SHERBETS. This is the famous Italian TuttiFrutti. one-half pint of pineapple ice and set the mold in a mixture of ice and salt. Mrs. mash the fruit. Fill the mold above the brim with pineapple ice. Put the grated pineapple in glass cups. Mix in gently one pint of cream whipped to a stiff froth and one dozen macaroons or same amount of sponge cake cut in small pieces. Alice A. Soak the nuts and fruit till soft in a syrup of equal parts of water and sugar. making the top smooth. 325 In a quart mold spread apricots. hold it by the crown and grate it. G. using a grater with a dish large enough to receive all the juice. Take three tablespoonfuls of granulated sugar and yolks of five raw eggs. add salt. A little fruit strewed over is an improvement. Mother. bind a buttered strip over the joint.

Mary Vining. ICES AND SHERBETS. Rider. W. Pour in one-quarter of a pint of raspberry syrup and mix thoroughly. juice of one lemon. CONVENIENT VANILLA FLAVORING. Rider. one-half pint of water. PINEAPPLE JULEP. into thin slices.326 ICE-CREAMS. PINEAPPLE AND ORANGE SHERBET. Mrs. The jar can refilled be with sugar a number of times for the same beans. Pare a very ripe pineapple with as little waste as possible. . and one tablespoonful of gelatine that has been soaked for one hour in one cupful of cold water. Use the sugar in making desserts. mix all together well and freeze. Just before serving add a tumblerful of shaved ice. and dissolve in one cupful of hot water. Shred a fresh pineapple (or the canned fruit will answer). Mrs. and cut it Lay these in a large bowl and strain over them the juice of two sweet oranges. juice of two oranges. add one pint of sugar. The best way to flavor with vanilla is to buy two of the best Mexican vanilla beans and put them in a glass fruit jar filled with granulated sugar and kept tightly closed.

raspberry or cranberry. F. of freshly cut spinach. stirring till nearly dry. H. TO COLOR CANDY CREAM COLOR. clean cloth. This can be made in the fruit season. Mix with the juice equal quantity of sugar. bottled. E. Place on the stove to warm. then pour the whole through a sieve to drain. PREPARING SUOAR TO COLOR. This objection is bringing about the use of fruit juices instead of dyes which are not only harmless but make candy look even more attractive than under the old method. in TO COLOR CANDY RED. E. Carrot treated in the same way wiH give forth excellent coloring matter. Keep cool in a well-corked glass bottle. H. squeeze tightly. mix the juice with sugar. F.OflFECTIOflERY ANY people to-day object to candy because of the poisonous pastes used in the coloring. Pour juice into a saucepan and stir over the fire until it begins to curdle. E. washed. Pound vigorously a peck Place it mixture H. E. We give below a happy mother's various methods of how to color candy with fruits and vegetables. Wring the whole through a strong. a tablespoonful of spirits of wine and a pinch of powdered alum. Put fresh-grated peel of lemon or orange in a muslin bag with a speck of water. Follow same method as above. and it is ready for use. The color red is easily obtained from the pure juice of strawberry. F. H. that has been well a mortar dripping wet and pound till it is soft and pulpy. 327 . Rub TO COLOR CANDY YELLOW. as much sugar as is desired for making candy through a fine sieve granite pan. using less color in the TO COLOR CANDY GREEN. F. into a turn out.

TO CLARIFY SUGAR. HOW TO MAKE CARAMEL SUGAR FOR CANDY. and stir it with a wooden spoon till it becomes brown. Let come to a and bottle. FLAVORED SUGAR. C. then strain through muslin. and whisk in any kind of flavoring desired. whichever is required. Strain and bottle for use. PINK SUGAR FOR ORNAMENTING.328 CONFECTIONERY. C. A. Put one-quarter of a pound of finely-sifted sugar into a preserving pan. strain two quarts of water. H. over the fire. A. F. If the fire is too fierce. Melt four pounds of sugar in When boil. and rub the sugar in with it until it is sufficiently colored. Cochineal can also be used if desired although the fruit juice is more to be recommended. place it on a moderate fire. then stir it constantly until rown. S. the required quantity of powdered sugar through a fine sieve on a granite pan. add to it a little cream of tartar and alum and boil with one-half cupful of water for twenty minutes. set it on the stove to warm. Rub HOW TO TELL WHEN CANDY IS SUFFICIENTLY COOKED. E. Follow same directions as above only use mixture. Charlotte Hunt. TO COLOR CANDY PINK. There are several methods of testing sugar while cooking. E. Place two or three drops of fruit juices or prepared cochineal in the palm of the hand. boil ten minutes. H. when it is ready for use. with one-fourth cup of water. They claim that while the sugar is undergoing the process of boiling it is very nearly impossible for a learner to determine the exact degree which the sugar has attained without the aid of the thermometer. less coloring matter in the H. the caramel will be it is a dark 1 the fire discolored. Crush the sugar either coarsely or to a powder. one egg well whisked. However. only a few skilled boilers use . E. Add one cup of hot water. and kept ready for use (see Chapter Fresh Fruits). Draw it to the side of and let it simmer very gently for one-quarter of an hour longer. All skilled sugar boilers advise the use of a thermometer graduated from fifty degrees Fahrenheit to 350 degrees Fahrenheit. Lay a little cochineal on a plate. it boils beat in the white of skim. D. F. F.

PEPPERMINT DROPS. tins. and add nutmeg and allspice. It is a good plan to butter the dish in which sugar or molasses is to be cooked within a couple of inches of the top. known as "smooth. Place over the fire and cook till brittle. The common method is to drop a drop of the syrup into cold water." and All these stages of the syrup must be learned by experimenting. C. put a layer two deep on the bottom of well-buttered tins and when the candy is hot pour it over the nuts and leave till cold. Shell some peanuts or any stirring in one-quarter of an ounce of butter.CONFECTIONERY. Take it from the fire as soon as comes to this degree of . 329 them. place them on They will spread a little on the Pearl Butler. Break it into pieces of convenient size. but in a cold. Do not put candy in a refrigerator to cool." "ball. Boil Butter plates and it is brittle when a little is plunged into cold water. stirring in the nuts hands and work into little balls buttered tins and bake in a hot oven." "thread. COCOANUT DROPS. dry place. Pound the meats a frosting as if of hickory nuts for a cake. NUT CANDY. and the ingenuity of the candy-maker brought into use. "crack. other nuts desired. Jean Lamont. Butter the the size of hickory nuts. Take one ful of cupful of sugar and let it come to a boil with one-half cupit water. Mix thoroughly and drop on buttered white paper or tin plates. and one-half salt-spoonful of cream of tartar. Bake fifteen minutes. the candy fall on them in drops. LEHON DROPS. Rub off the inner skin. The "crack" degree (300 degrees or over) is used for most candies. John Fuller. one gill of cold water dissolve one pound of sugar MACAROONS OF NUTS. Dorothy Buchanan. add one-half of its weight of sugar and the white of an egg beaten to a stiff froth." E. and there are several degrees. Grate a cocoanut. In J. This prevents the sugar rising any any higher and running over. till let Dissolve a coffee-cupful'of powdered sugar with lemon juice. The sugar must be boiled according to the kind of candy to be made. Set away to get hard. Make and spices.

place them all in a saucepan. one and one-half pounds of granulated sugar. COUGH DROPS. boil until it will crisp in water like molasses candy. mix thoroughly and pour on a buttered platter. add one-half cupful of W. boil from ten to fifteen minutes. then boil rapidly five minutes.330 CONFECTIONERY. T. pour Dr. Measure the liquor and to each pint allow two pounds of loaf sugar. when done add small piece of butter. cover them with water and boil for ten minutes. let heat slowly. one ounce of boneset. over split figs. wet with the cocoanut. one and one-half cupfuls of sweet milk. Smith. cupfuls of white sugar. stirring constantly. boil over a slow fire. turn to hoil slowly and not quite the Lettie Weeks. Tessa Welch. all One pound one pint of water. stantly Put two cupfuls of sugar in a spider over not too hot a fire. add the cocoanut grated very fine and boil ten minutes. BALTIMORE CARAHELS. Pour it from the spout of the pan else the liquid will grain before the drops are molded. M. the milk of cocoanut. spread thin. try on a cool plate. Put the sugar and liquor into a saucepan. put in saucepan. Stir all the time and add one-half teaspoonful of essence of peppermint and drop the candy on an oiled slab. heat. Turn out into an earthenware dish and cover tightly and let stand until cold. two squares of Baker's chocolate. when taken from the fire add one teaspoonful of vanilla. Anna Schuere. perfectly dry. and two ounces of mullein-flowers. PEANUT BRITTLE. One-half cupful of molasses. one-half cupful of milk. ALHOND CANDY. butter the size of an egg. two cupfuls of sugar. Strain and pass the liquor through a hair-sieve. stir contill it melts. let it cool. then stir in quickly one teacupful of chopped peanuts. one ounce of dried camomile. of sugar. Two CHINESE FRUIT CANDY. if it forms a firm paste when One . blanched almonds. FIG CANDY. boil to the crack degree. Jannet Bluer. be careful usual thickness. Prepare the following: Two ounces of dried hoarhound. it into a buttered pan and cut it into squares.

Ruby. Select the pieces one by one and by the aid of a skewer dip them into finely powdered sugar. To two RIBBON CANDY. and pull either with the hands or by means of a hoop. four ounces butter. Of course. then add to the remaining cream one-fourth pound of raisins (stoned). Cook until it hardens. Run it through a roller set so close that it will come out as thin as a wafer. one-half cupful of chopped walnuts. in all MAPLE CANDY. Palmer Miller. scrape out as inside. When cool cut in bars. drain and dip again the part that drips off. Make into fancy shapes and let cool before packing away in boxes. BUTTER SCOTCH. pour over the other cream. Alice Wilson. to the crack. are deliIf you wish chocolate creams. P. Let boil two minutes longer and pour it into well-buttered biscuit tins. lay the fruit in this. when cold. Place the fruit in an oiled or buttered pan and put in an oven that is cooling. stir mash cious. add quickly have ready nut meats. cupfuls of maple syrup add one cupful of granulated sugar and butter the size of a walnut. fine.CONFECTIONERY. dip the above into melted Baker's chocolate. Cut a pineapple crosswise into thin slices and then again into quarters. lay on a buttered paper to cool. make into tiny little balls or pats. Pour into buttered pan and set away to cool. PINEAPPLE GLACE. Boil three cupfuls of sugar. Pile them on a dish and set them in a cool place until wanted. it Take three cupfuls of brown sugar. 331 cool take it from the fire. pour one-half of it out on a large tin lined with greased paper. you wish. flavoring and coloring it as desired. Bake ordinary-sized potatoes. moistened with water. Besse T. Arnold. Do not stir but as soon as it snaps and breaks add a good pinch of baking soda. much confectioner's sugar as it will take. POTATO CANDY. Beat the whites of three eggs to a stiff froth. one-half pound of blanched almonds. . E. Turn in the edges. turn it into a greased pan and let it cool. appearance. one pint of pecan nuts. Miller. butter the hands before beginning to until light in pull. While partly cold mark off into squares.

— BRAZILIAN NOUGAT. Let sugar and water boil till they become a smooth. E. The following recipes give two styles to make them. FUDGES. EVERTON TAFFY. ALMOND NOUGAT. Roast the meats of three ounces of Brazilian nuts and peel and chop them with one and one-half ounces of candied lemon peel. two ounces of chopped candied orange peel. Four cupfuls of granulated sugar. bowl and mix Put eight ounces of fine powdered sugar into a copper egg-whipping in the whites of three eggs. but not hard or brittle. one tablespoonful of vanilla sugar (see flavored sugar this chapter). form them before they have a chance to harden. Mix and spread out upon two pieces of wafer-paper to about one inch in thickness. using a flat tin with a small weight on top to keep them level. Put them in an oven of very moderate heat and bake for a few minutes. or shape into baskets when first taken from the oven. whipping continually over a clear fire until the paste is of the consistency of thick batter. Pour in pan to depth of one-half inch and mark off in squares. one- half cupful of milk. one-quarter of a stirring constantly. R. Remove from fire at this stage. one-half cupful of cream. one-half wine-glassful of water. one-half pound of the best quality of brown sugar. flavor with a teaspoonful of vanilla and stir until it begins to set. and a few drops of strawberry juice. NOUGAT. Stanley Miller. Add onehalf pound of almonds blanched and chopped into small pieces. Take T. stirring briskly. M. When newly prepared it is sufficiently elastic to enable one to mold into cups. M. mix them with the . This is a rare confection made of various kinds of nuts. Place pan in another of hot water and cook until it is easily formed into a ball when dropped into cold water. J. Blanch five ounces of sweet almonds and cut them into fine threads. cover with two more pieces of paper. Add three drops of lemon essence. one-half cake of Baker's chocolate grated.332 CONFECTIONERY. thick syrup. Pour into buttered pans or onto a marble slab. pound of butter. Take out and when nearly dry cut them up into oblong squares. baskets or any other shapes. one ounce of butter. Put all over hot fire until it begins to thicken.

suspend them by the thread. then dip them in the syrup. Spread on a sheet of wafer-paper. fill with this cream and serve. this will dry the sugar and cause the nuts to look glossy. and string them on a thread. Whip the whites of two eggs to a stiff froth. Let boil until they begin to sparkle. Let it cool. When it becomes a soft. that is. Z.CONFECTIONERY. Over a slow fire place one quart of New Orleans molasses and onequarter of a pound of butter. PINEAPPLE AND OTHER FRUITS. BRAZIL=NUTS PRALINES. Prepare the syrup as above. When it boils add five grated cocoanuts and stir until it reaches a hard ball. one-half pound of loaf sugar in one breakfast-cupful of water. When pineapples are used. S. cover with another sheet. or in the open air. Dry as you would oranges or pineapple. CANDIED CHERRIES. CREAM DATES. Pit some cherries. E. when lukewarm beat adding a teaspoonful of lemon juice. oranges should be separated into sections and dried like pineapple. slice them crosswise and dry them on a sieve. cover the sieve with a clean cloth and place it in the oven. COCOANUT JAP. Put one pound of shelled Brazil-nuts into a pan over the fire with onefourth of a cupful of vinegar and water mixed and two cupfuls of brown sugar. Brooks. put them over a slow fire again in order to dissolve the sugar and keep on stirring until they turn reddish. will adhere to the teeth when bit- . Boil one and one-half cupfuls of sugar and three-fourths of a cupful of sweet milk. Boil but do not stir CANDIED NUTS. 333 almonds and three-fourths of a pound of confectioner's sugar. creamy substance have ready seeded dates. sir them into the other ingredients and work all to a paste. Boil about ten minutes. Any other nuts may be used instead. pour them onto a sieve. B. P. Instead of stringing the nuts. add one-half teaspoonful of butter. A. or prepare any desired fruit. D. put the point of a skewer into each one and dip into the syrup. M. press between two sheets of tin and put in the oven for Leave till cold before cutting up. T. E. S. then remove the pan from the fire and with a spoon stir the nuts well until the sugar begins to feel gritty. M. thirty minutes.

The caramels must be put in a very cold place to harden. cold. Gradually beat into it this If the eggs be large. and can be made in the hottest weather Miss Maria Parloa. spread as thick as desired with the blade of a knife. pour in one tumblerful of rich cream and boil over a clear fire till it "hairs." Have ready a well-buttered pan. CREAH CHOCOLATE CARAMELS. stirring often. Place on the fire and Cook until a few drops of it will harden if stir until the mixture boils. Pupil. Mix together in a graniteware saucepan one-half pint of sugar. generous tablespoonful of butter and three ounces of chocolate. one-eighth teaspoonful of cream of tarter. Cut into cubes or other shapes. without trouble. It will take almost an hour to boil this in a graniteware pan but not half so long if cooked in an iron frying-pan. one-eighth of a pound of cocoa paste and one-half ounce of white wax of paraffin. until a little of the mixture when dropped in ice-water will harden. may take a . one- half pint of molasses. pour out upon a buttered tin. When nearly These cold. Beat the whites of two eggs to a two cupfuls of confectioners' sugar. one generous table- spoonful of butter and four ounces of chocolate. Mix two CHOCOLATE CREAMS. Stir frequently while boiling. having the mixture about three inches deep. having the mixture about three-fourths of an inch deep.334 ten. then pour into well-buttered pans. When nearly cold mark into squares. Now ATLANTIC CITY CARAMELS. caramels are sugary and brittle. then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla. SUGAR CHOCOLATE CARAMELS. pour over the mixture and let it cool. dropped into ice-water. and pour into a well-buttered pan. three-fourths of a cupful of milk or cream. CONFECTIONERY. wrap them up separately in wax paper and lay them away in boxes. stiff froth. one-half pint of thick cream. Boston Cooking School. Maria Parloa. mark it off in squares and put in a cold place to harden. Put one and three-fourths pounds of sugar into a sugar boiler with one-eighth of a pound of butter. one Place on the fire and cook. Cut into squares or diamonds before it is wholly Chicago Cooking School. cupfuls of sugar.

Mrs. take out the spoon. 2. Miss Parloa. and stir with a wooden spoon until it becomes thick and white. Take the saucepan from the fire instantly and set in a cool dry place. Do not stir the syrup while it is cooking. Miss Parloa. When the chocolate is melted. and work with the hand until the cream is soft and smooth. For these creams you should make a fondant in this way: Put into a graniteware saucepan one cupful of water and two cupfuls of granulated sugar or a pound of loaf sugar. cover with chocolate. which will be in a minute or two. let them boil for some minutes. When the syrup is so cool that the finger can be held in it comfortably.CONFECTIONERY. It will take one-half hour or more to harden the chocolate. more Now roll into little balls CHOCOLATE CREAMS— No. which place on the fire in a saucepan containing boiling water. take the saucepan to the table and drop the creams into the chocolate one at a time. and take them out when coated with sugar. and. When the sugar has been boiling for ten minutes. sugar. then throw in the . Maria Tomlin. Boil one cupful of granulated sugar with one-quarter cupful of water until it "hairs". take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger. Stir until the sugar is nearly melted. after shaping. Flavor with a few drops of vanilla. Boil together a syrup water. taking them out with a fork and dropping them gently on the buttered dish. let the syrup boil until thick. Let the balls stand for an hour or more. — — SUGARED ALMONDS. and a little hard. Watch carefully and note when it begins to boil. pour it into a bowl. Take them out and drain them. Grilled almonds make a delicious bon-bon. as directed in the preceding recipe. made from one pound of sugar and one pint of Blanch one pound of sweet almonds and put them in. but do not stir the mixture. then place on the fire and heat slowly. Caution. They should be thoroughly dried and kept in a warm place. and be careful not to jar or shake the saucepan. little 335 Flavor with one-half teaspoonful of vanilla and work and drop on a slightly buttered platter. it is cooked enough. ALriOND BON-BONS. When it begins to look dry. then return the almonds. Shave five ounces of chocolate and put into a small bowl. Blanch a cupful of almonds and dry them thoroughly. well.

cupful of egg. Work it into balls with the hands. stirring occasionally until they become a delicate golden brown before the sugar changes. FIG CANDY. almonds. Lissie Mooney.33G CONFECTIONERY. When it becomes hard and brittle stir in a teaspoonful of soda and beat well. One person HOLASSES CANDY. then put in a large pan. until it hardens when dropped in cold water. G. Watch it that it does not burn. over a slow Pop the corn and take out all the hard kernels. The corn must be salted and buttered. butter the size of an egg and two teaspoonfuls of vinegar. Use one-half pound of white sugar and one-half pint of water. The less candy used the better. or any extract preferred. ICE=CREAM CANDY. Almira Town. one-quarter teaspoonful of cream of tartar. into cold water. One New . Set fire. add a large lump of butter and six drops water. boil all together fifteen minutes. and clings irregularly to the nuts. then add vanilla. L. B. should pour and the other stir up the corn constantly to get it all mixed in with the candy. one teaspoonful of molasses. it is brittle. a piece of butter the size of an Boil. A-la-Huyler. one-half cupful of water. POP-CORN BALLS. Felt. Pour into pans in which figs that have been split are laid. but do not stir. When done. hands. of vinegar. pour into buttered pan and when cool pull until yellow. when you drip a little then pour in a thin stream over the corn. not stirring till taken from the fire. For seventy balls. using butter on your M. the larger the better. one tablespoonful of vinegar. Let them cook in this syrup. butter the size of an egg. This taffy can be made of one cupful of sugar. strawberry. Orleans molasses. As soon as the sugar commences to take on a color quickly take the pan from the fire and stir the almonds rapidly until the syrup has turned back to sugar Mrs. B. so that the candy will not stick. BUTTER TAFFY. C. One cupful of sugar. one-third of a cupful of water. take two cupfuls of sugar and two cupfuls of molasses and boil them until. which can be told by dropping some in cold when it should harden. Gramm.

and bake a light brown color. except that the pleasure wanes with the cooling. onehalf cupful of molasses. stand them in the oven. take two quarts of genuine (not imitation) maple syrup and put it over the fire in a large granite kettle and let it boil without stirring until you can wax it by dropping a little in cold water. remove from the paper and they are ready to serve. one-half cupful of butter. Two School of Education. and serve in a bon-bon A. Eat at once while it is warm. lived among the maple groves of Vermont. Those who have . No harm if it cools. It is still good. Some prefer to eat it from a saucer without either ice or snow. CANDY ROSES Boil (DAINTY). Mrs. dish. R. E. on each plate. Cook to 254 stir in one teaspoonful of vanilla and pour in buttered pan. let stand until cold. Rub the inside of some cups with olive oil and put into each cup four tablespoonfuls of syrup and one rose. one-quarter pound of chocolate. snow or cold water will answer the purpose but ice is better. until when a fork is dipped into the pan it sugar as fine as threads. Gunther. CHOCOLATE CARAMELS. 337 cupfuls of brown sugar. M. If ice is not to be had. some sugar and water throws off the FROSTED WALNUTS. Eliza Locke. get ready some pieces of Put one piece flat ice. . about four or five inches thick and five inches long. a "Sugar Off. turn out. New Michigan or parts of Canada know what real enjoyment there is in York. By stirring the wax in a saucer it will grain and become sugar. A SUGAR OFF WITH MAPLE SYRUP.of clean paper. separate them into halves and dip them into an icing made of four tablespoonfuls Place them on a of sugar and the white of an egg beaten to a stiff froth. sheet . While it is boiling. Remove Take out. and so if you want one of the nicest edible treats of your life. Take off skins.CONFECTIONERY. Now when all is ready lift from the kettle by means of a large spoon a little of the "Sugar Off" and spread over the ice." But good things like these cannot be kept a secret. the shells from four dozen walnuts. Then it is ready. one-half cupful of milk.

but not after. Hill. NUT AND POPCORN CANDY. lay on buttered tins. Lida. mark into little inch squares. Just before removing from the stove. flour the hands and make the mixture into balls the size of nutmegs. Pour on tins well buttered and it hardens when dropped in cold water. one cupful of Boil over a slow fire until fresh tried lard and the juice of two lemons. Stir before putting on the stove. stir in meats. and in this way you may Lillie Miller. stir in one-fourth teaspoonful of soda dissolved in a few drops of Luella T. When partly done add butter the size of a walnut. Two . Delicious. make frosting as for cakes. hot water.338 CONFECTIONERY. have each kernel separated and all coated with sugar. stir in the syrup a speck of soda dissolved in hot water. then add one cupful of finely flavored hickory-nut meats and then the corn. cupfuls of sugar. Stir all until the sugar is evenly distributed over the corn. hickory nuts. COUGH CANDY. M. two cupfuls of dark molasses. before it cools. putting in enough to make it easy to handle. of three quarts of corn freshly popped and stir it into two cupfuls Orleans syrup that has boiled until it threads from the spoon. pecans or walnuts. one cupful of water and vinegar mixed half and half. Three cupfuls of sugar. Take New BUTTER-SCOTCH FOR A COLD. Chop fine. leaving room to spread. Take from the fire and stir until it cools a little. NUT nACAROONS. When cool enough to handle pull white. Before adding corn however. and bake in a quick oven.

Water. In boiling. it should be either filtered or boiled before using. the blood receives new life and discharges the worn-out substances. health and long life. the insoluble lime which the water takes up in its passage through the air and soil is precipitated to the bottom of the kettle. BAD EFFECTS OF ICE-WATER. TEA. therefore. but they do not remove germs. and is derived principally from the outside. The where the functions of water are so important to the human race that least suspicion occurs as to its purity. They are valuable in taking sediment out of water. They first filter the water. is a colorless. and how beautiful that our country is blessed with them. Many people in cities take the double precaution. when pure. 339 Dyspepsia is . Great care. Ice-water taken to excess is detrimental. Through it. FILTERED WATER. Spring water is the nearest approach to perfect water that we have. DRINKING WATER. transparent liquid. and the water becomes soft. then boil it. Filters are procurable at a slight cost. Rain water is the best example of pure water known.||OFFEE. Boiling must do this. thus the impurities are eliminated. It chills the mucous membranes. in the form of drinks and food. It interferes with the formation of gastric juices. and creates an inflammation which calls for more and more of the liquid. to a large degree. This is particularly so when it flows through rocky or sandy soil. so drink depends. but liable to stands in cisterns it is when it become contaminated by neighboring sinks and vaults and rendered unfit to drink. A "living spring" is a boon to humanity. should be exercised as to the sort of water we drink as well as to the food we eat. In this way it becomes a part of the human frame. COCOA THE AS upon human body we the liquid is arid BEVERAGES composed of two-thirds its weight in water.

coffee. Then it should be set back from the fire where it will "draw" for about five minutes. Coffee should be bought in small quantities and in the green berry. For five it more of ground stir into persons use one-half cupful or a one-half of the white of an egg . if practicable. tea can be made in the usual way and poured into cups in which has been placed a thin slice of lemon. COCOA AND BEVERAGES. To make it properly a semivar is needed but in the absence of the semivar. Uncolored Japan is considered the purest of all teas. Serve. The usual recipe is two teaspoonfuls of tea to each cupful of water. is to bottle the water and set the bottle on ice. When one roasts and grinds it oneself one is certain of no adulterations. also often traceable to its use. that has stood in the kettle over night should never be used. in producing unpleasant and dyspeptic symptoms. HEALTHFULNESS OF TEA AND COFFEE. but how little enjoymade as to lead one to wonder if the real coffee ever entered into make-up. Water An Old Tea RUSSIAN TEA. Another way. cover over the top and place several folds of cloth around the outside. without serious effects. wetting them as often as they become dry. ment trifle if it is so poorly its the breakfast beverage of thousands. TEA— HOW TO MAKE. An old-fashioned. but I should advise much less tea than this. Society Woman. and only a small quantity of hot water should be poured on at first. tea after the A made manner of that made in HOW Coffee is TO MAKE GOOD COFFEE. then filled up with boiling water and brought to the table. Russia is growing in favor in this country and especially so for afternoon tea drinking. Tea should be made as soon as the water boils. method of cooling water for drinking purposes is to draw it in a stone pitcher. and a better one still if one has ice. Both coffee and tea should be kept in tin "caddies." Wood will impart an odor to either article if enclosed in it. as it becomes bitter by standing. but good. but a person of ordinary good health can partake of both beverages moderately with food. Drinker. Much has been said of the unhealthfu ness of tea and coffee. and made often. Threefourths Java and one-fourth Mocha makes the best mixture. Ceylon tea must be made in small quantities.340 COFFEE. TEA.

boiled. COFFEE WITH WHIPPED CREAM. Mrs. In eight minutes it is ready. of hot coffee Take one quart and pour both into an ice-cream freezer. ing milk. D. COCOA and a AND BEVERAGES. Acorns . into which the ground coffee can be put. 341 little cold water. but not Sweeten. Hardware stores now sell a patent coffee pot which has a compartment for placing the coffee in. ICED COFFEE. a little egg and cold Stir well. A good drip pot may be made by taking a ring that fits the inside of the pot at the top and a muslin bag can be sewed on this ring. J. Now pour all into the coffee boiler and pour on cups of boiling water. TEA. pour over one pint of boiling water and boil five minutes. and the boiling water is poured on it and it drips or filters through. Let it slowly come to a boil and then. Let settle two or three minutes and pour. Minnie Johnson. M. minutes. Turn the freezer for six minutes and serve in glasses with whipped cream. let heat and add one tablespoonful of sugar. Thompson. then pour on three cupfuls of boiling water. entire Brown wheat bread until quite Marion Davis. stir and let stand in a hot place for fifteen Etta Stebbins. water. Minerva Weeks. Add one pint of milk. five T. Acorn coffee. Put into each cup a teaspoonful of sugar and two tablespoonfuls of boilFill the cups two-thirds full with hot coffee and put on top two spoonfuls of the whipped cream. place one-half cupful in coffee pot. Put on the cover and let it come to a boil. cover and place it in a tub of ice and rock salt. and one quart of hot milk. with a granite spoon. ACORN COFFEE. CRUST COFFEE. hard and crush with rolling-pin. D. Pour all the boiling water you will need over the coffee and close the lid. DRIP COFFEE. clear as amber and very delicious. Anna Stone. Put one cupful of coffee in the coffee boiler. BLACK OR AFTER=DINNER COFFEE. stir it up and set it back on the range to settle.COFFEE. coffee is much used in Germany as a substitute for ordinary It is said to be strengthening to consumptive persons. M. When it has all passed through it is done and ready to drink. Serve in demi-tasse cups.

to prevent their becoming tough. one tablespoonful of corn-starch. coffee drinker evident that the coming American is going to be less of a tea and and more of a cocoa and chocolate drinker. They are then roasted like ordinary coffee. Julia Davis.342 COFFEE. Mass. until they become a cinnamon-brown. acorns. After roasting. are very astringent in their raw state." and cocoa recipes contained herein.. This is the natural result of a better knowledge of the laws of health and of the food value of a beverage which nourishes the body. but they lose this quality when Delicate children are benefitted by this method of preparing roasted. chocolate is a food. a delicious and nutritious food. two tablespoonfuls of hot water. and ever since I have used it for both cooking and drinking purposes. CHOCOLATE AS A HELTHFUL DRINK. Prepare in the same way as ordinary coffee. two ounces of chocolate. Messrs. three tablespoonfuls of sugar and." in 1896. of Dorchester. but the above-mentioned American firm use no alkalies or other chemicals or dyes in their processes. the acorns are ground or pounded in a mortar.. COCOA AND BEVERAGES. while it stimulates the It is brain. This is a hard question to answer. have manufactured these preparations for over a hundred years. They are always gathered in autumn when they are ripe. a very little butter is added and the coffee is then placed in air-tight bottles. There are to-day many manufacturers of chocolate and cocoa. and have found it to be excellent: "Tea and coffee are stimulants. All chocolate PLAIN CHOCOLATE. The a paragraph which appeared in "The Medical World. use one quart of milk. have been tried by the above firm and pronounced perfect. and prominent among their numerous claims of merit is that of absolute purity. Mix the corn-starch with one gill of the milk.'s chocolate and cocoa was pure. When the milk comes to the boiling point stir in the corn-starch and cook for ten . shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven. The admixture of alkalies is prominent in Germany. source of the article led me to think that The Walter Baker & Co. signed by Miss I use Parloa. TEA. For the benefit of my readers I copy below for all claim superior merit. Walter Baker & Co. I am often asked which kind is the best. For six people. them with their permission. Put the remainder of the milk on to heat in the double boiler.

For this reason it is often prepared at the table. Use four ounces of vanilla chocolate. If you prefer not to have the chocolate thick omit the corn-starch. substituting water for the milk. holding high the vessel from which you pour. Cut the chocolate in fine bits. on this is poured two-thirds of a cupful of boiling water and milk or cream is added to suit the individual taste. Put the milk on the stove in the double boiler. COCOA. Stir this mixture into the hot milk and beat well with a whisk. Follow the rule for plain chocolate. stirring all the time. this cocoa. and adding three tablespoonfuls of condensed milk when the chocolate is added. add the sugar and water and place the pan over a hot fire. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar. two tablespoonfuls of sugar. Serve at once. Maria Parloa. For six cupfuls of cocoa use two tablespoonfuls of the powder. A gill cream is five minutes. and beat the mixture with a whisk until it is frothy. one-half pint of boiling water and one and one-half pints of milk. . Or the chocolate may be poured back and forth from the boiler to a pitcher. CHOCOLATE MADE WITH CONDENSED MILK. three tablespoonfuls of hot water and one tablespoonful of sugar. Let this mixture boil for of add the boiling milk and serve. Serve at once. 343 minutes.COFFEE. Put the cocoa and sugar in the boiler and gradually pour the hot water upon it. Have the chocolate cut in fine bits and put it in a small iron or granite-ware pan. COCOA AND BEVERAGES. Put the milk on the stove in the double boiler and when it has been heated to the boiling point. This will give a thick froth. Maria Parloa. but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one. Add this to the hot milk. then a great addition to Miss Parloa. Stir constantly until the mixture is smooth and glossy. but cocoa is not nearly so good when prepared in this manner as when it is boiled. This is very convenient. Place the saucepan on the fire and Breakfast cocoa is stir until the contents boil. The plain chocolate may be used instead of the vanilla. put the chocolate. TEA. sugar and water in a small iron or graniteware pan and stir over a hot fire until smooth and glossy. powdered so fine that it can be dissolved by pouring boiling water on it. VIENNA STYLE. CHOCOLATE. putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate. Miss Parloa. one quart of milk.

IMPERIAL DRINK.alf ounce of cream of tartar into a large pitcher which should be well heated first. Squeeze the lemons and take out any seeds. Scald milk as for coffee. Amanda Johnson. Directions for use are on each package. Waldron. Add water to the juice and when serving put cracked ice and a thin slice of lemon in Lemonade should be made into each glass. COCOA AND BEVERAGES.344 COFFEE. onequarter of a pound of lump sugar and three pints of boiling water. Fill a glass two-thirds. Sweeten the drink well though that is a like the pulp strain the juice. E. them two hours. . POSTUM FOOD COFFEE. Boil not time to boil shells long enough before breakfast. The pleasant tart taste should be preserved. (For Weak Stomachs. dissolve one ounce chocolate in a cup and put it with the frosting. TEA. Cover Stir the liquid closely and let the pitcher stand near the fire for an hour.) This is excellent for those who are troubled with weak stomachs. To two enough cupfuls of orange juice and the juice of two lemons add water and sugar to taste good. M. adding also a tableof Miss Parloa. B. ORANGEADE. sweeten it to taste with any fruit syrup or with sugar and then flavor with vanilla or orange water. C. V. strain and serve with shaved ice. spoonful of boiling water. it is well to soak them over night and boil them in the same water in the morning. Fill up glass with cracked ice and shake together until well mixed. Mrs. often while hot and when quite cold and clear pour off from the sediment. After making a glace frosting (see Glace Icings). the proportion of one lemon to each If you do not large goblet. matter of taste. Can be found at all grocers. add the sliced rind of a large lemon. P. MILK SHAKE. CHOCOLATE GLACE. If there is ing water. Put one-h. C. Etta Stillberger. full of milk. COCOA SHELLS. LEMONADE. Nurse. These shells are very nutritious and free from the oil that both cocoa Take a heaping teacupful to a quart of boiland chocolate contain. J.

Mrs. let stand for a few minutes on ice. Serve in glasses with shaved ice. It should be kept on ice and just before serving a little C. one teaspoonful of quart of cold water. When a cool drink is wanted take two pint tumblers and placing a tablespoonful of syrup (one from each bottle) in each tumbler. It it. especially good for corpulent people and dyspeptics. This will only make one tumblerful. Minnie Maynard. fill Take one each one half full of fresh cold water. Garland. R. is some preferring There a cooling drink and almost as good as lemonade. water. I. If one wants it sweeter or sourer more of the ingredients Take may be put in. is no healthier drink than buttermilk. Mrs. three tablespoonfuls of sugar. Thompson. sealed will keep for a long time. into EOG-NOG. rich to A SUMMER DRINK. the water. M. one cupful of Squeeze the grapes in a coarse cloth. one-half cupful of currant jelly. ICED BUTTERMILK. add the sugar. Add speck of nutmeg for flavoring. three and one-fourth pounds of white oil of lemon. shaved ice put into each glass will improve it still more. Two GINGER LEMONADE. two-thirds glassful of milk. A. If put into clean bottles and canned or Minnie Mann. one tumMrs. Milton. Buttermilk is an exceedingly wholesome drink. stir well together. COCOA AND BEVERAGES. The . Then add three ounces of tartaric acid to the other one-half of the syrup and bottle it also. but it must be fresh and be good. Mrs. two teaspoonfuls of ginger. to extract the juice. one tablespoonful of flour beaten up with the whites of five eggs. mix together. C. pounds of grapes. Divide the syrup and add four ounces of carbonate of soda to one-half. TEA. Jane Harding. yolk of an egg must be well beaten with one teaspoonful of sugar. a trifle of salt. and when dissolved. sugar. one-half teaspoonful of rum and one of brandy. Then pour both bler and it is ready. put in a quart pitcher and fill with ice water.COFFEE. Add more sugar if the grapes are tart. GRAPE BEVERAGE. which put in a bottle. 345 BUTTERMILK. one-half cupful of sugar. Lastly add the white of the egg well beaten and stir lightly.

Miss C. LEMON SYRUP. Let it stand nine days. stirring it every day. Boil twenty minutes. TEA. juice syrup that is nice for bottling for future use is made by boiling the from one dozen lemons till clear. This is a nice. (Excellent for Invalids. and this strained with the juice of the lemons. Strain through cheese-cloth. Let stand in a warm place ten hours. pour vinegar over them till the jar is full. Harper. Add one cupful of sugar to each quart of juice. currant season. mix thoroughly. with raspberries. and bottle up for use. . Mrs. Strain it off and to every pint of juice add three-quarters of a pound of Fill white sugar. one-half cupful of fresh buttermilk. M. Boil it as long as any scum rises. sweeten When well mixed put in one small teaspoonful of carbonate of well. KOUMISS. Cork the bottles down or use the patent Inis Smith. Squeeze the to taste. COCOA AND BEVERAGES. skim and seal up. A dessert-spoonful of this in a glassful of water will prove a refreshing drink. Shake for a few minutes before using. Take one pound of pulverized sugar and one-half pint of cold water. thick. add the juice of one lemon and one and one-half pints of cold water. a stone jar that is not glazed. strain again and set on ice till wanted. two tablespoonfuls of sugar-syrup. mix with one-quarter of a Pour the mixture through a fine sieve. A CURRANT WATER. with two pounds of white sugar to each pint. Celestia Veck. A pint of water should be added to the pulps. stir one lemon into one cupful of cold water.346 COFFEE. This makes a nice drink. juice of Anna Percival. stirring all the time. Bottle and keep in a warm and place for from twenty-four tie to twenty-eight hours.) One quart of new milk. and drink while the mixture is in an effervescing state. RASPBERRY VINEGAR. Stew one-half gallon of ripe grapes in a quart of water. GRAPE JUICE. cool drink on a warm day and easily made in cupful of ripe crushed currants. Mina Wester. soda. Boil ten minutes. Mix until the sugar dissolves. then pour from one dish into another until it is smooth and fasteners. A REFRESHING SUHMER DRAUGHT.

COCOA AND BEVERAGES. Flavor with essence of lemon. boiling pint of Dissolve one-quarter of a pound of loaf sugar in a pint of Add the strained juice of a small lemon. Margaret Fuller. CHAMPAGNE PUNCH. a quarter of a pint of orange wine and a quarter of a pint The punch may be taken either hot or cold. . onehalf tablespoonful of ginger. one quart of water. Use one gill of brandy. a quarter of a brandy. Blend thoroughly two ounces of carbonate of soda. two ounces of and one-quarter of a pound of powdered loaf sugar. one-half pint of brandy. pour boiling water on to dissolve. this. The yeast should have that the extract and the yeast may be been dissolved in a cupful of warm water. with sugar. closely will of rum. Take five lemons. add the rum and brandy. One-fourth pint of Jamaica rum. one lemon and one pint of boiling water.COFFEE. ROMAN PUNCH. Take five lemons. Keep the mixture in a bottle. Freeze sugar. Then bottle and let it stand a day before placing it on ice. well corked. one quart of water. Beulah Townsend. Mix it thoroughly with the basis of the punch and add one-half pint of Jamaica rum and freeze. Thurston. Edith Pendleton. A. and if bottled and water. or enough to make it lukewarm. Freeze. E. well sweetened. Nutmeg may be added if desired. one-quarter pound of sugar. Pour over them the boiling water. three cupfuls of sugar. Take 2. Maggie Black. add the lemon juice and mix well together. A SUMMER DRINK— No. Stir a teacupful briskly into a tumbler three parts full of water and drink durtartaric acid ing effervescence. 'one cent's worth of yeast. onehalf gill of Jamaica rum and one pint of champagne. HOT BRANDY PUNCH. one*half bottle of Hire's Extract. Mrs. C. TEA. added. corked keep for some time. of a F. two and one-half gallons of water. mix thoroughly and the punch will be ready to serve. sweetened to Take the white of an egg and whip to snow. Add white of an egg whipped well. Then remove them Make it cool enough so to a large pan and add the rest of the water. 347 ACIDULATED ALKALI. Mary ORANGE PUNCH. Put the sugar and ginger in a bowl. Put the sugar into a punch bowl. Add taste.

then mash with potato masher. then pour the hot and cold ale back and forth several times to prevent its curdling. Miss N. beaten with the eggs. TEA. Heat one quart of good ale with a little nutmeg. pitcher of lemonade or can be drank alone for bottle of juice into a Rilla C. one glassful champagne. UNFERMENTED GRAPE pick JUICE. boil ten minutes. Take any quantity of Concord grapes. . wash clean and cook until they are soft. a tablespoonful of powdered sugar. warm and stir it till sufficiently O. Juice of three lemons. one glassful of rum. add a glass brandy. but not too long. use plenty of ice or freeze. when it is ready to drink. bottle while hot. LEMONADE A LA GRAPE Take JUICE. strain and bottle immediately in patent-cork bottles. Julia Howitt. cover with good cider vinegar. invalids.348 COFFEE. In pint pitcher put a tablespoonful of brandy. one well-beaten egg. T. fill the pitcher with shaved ice until one-half full. drink for summer. after they get ripe and sweet. then through a cloth or jelly bag. them from the stems. next morning strain and to one pint of juice add one pint of sugar. bottle and seal for use the next summer. use about one-half glassful of shrub to one-half glassful of pounded rice and cold water. Pees. Delicious Mrs. one quart of Hettie Blackwell. rind of one. Juice of two oranges. stew well. strain and serve in tiny glasses. the whipped whites of two eggs. T. Place raspberries in stone jar. COCOA AND BEVERAGES. Johnson. thick. PICNIC PUNCH. Pour a small will be destroyed. then fill up pitcher with imported ginger ale. Minerva Felt. MULLED ALE. With two quarts sweet lemonade mix one small bottle of the juice and you have a rich. MILK SHERBET. delicate. three cupfuls of strong sweet lemonade. beat five eggs and mix them with a little cold ale. measure the juice and allow one-half pound of sugar to one Boil together. HARVEST DRINK. Emily Dean. freeze and stir continually. three cupfuls of sugar. milk. stand five minutes. one-half pound of white sugar. Strain through colander. Mrs. let stand over night. RASPBERRY SHRUB. or the flavor of the grapes quart of juice. a ten-pound basket of very ripe sweet grapes. handsome and healthful drink.

stirring until quite clear. It will be fit for use in through a jelly bag. Battle. one-fourth ounce of cloves. stir into it one-half teaspoonful of carbonate of soda and it will keep immediately foam to the top. Strain it through a jelly A. Cut the peel of three lemons very thin and put the rind into a jar with the strained juice. Pour upon them two gallons of water which Stir daily for five days. cinnamon and allspice. Two quarts of blackberry juice. Z. the rind of three lemons. when cool add one pint of brandy. one ounce of nutmeg. Mix of light To make a glass of sassafras mead for drinking. add one quart of brandy when cold. M. Durm. . BLACKBERRY CORDIAL. one-half ounce of cloves. 349 BLACKBERRY BRANDY. Marion McNeil. TEA. ten days or a fortnight.COFFEE. put into bottles and cork tightly. and put it in an earthenware jar pound of chopped raisins and one and one-half pounds of sugar. two pounds of loaf sugar and one pound of raisins stoned and chopped small. tie down the cork. add to it one-half pint of good New Orleans molasStir well and when cool ses and one-eighth of a pound of tartaric acid. The essence of sassafras and tartaric acid D. one ounce of allspice. T. Put in bottles. Brooks. Mrs. strain has been boiled and allowed to cool. with one Pour over these ingredients two gallons of boiling water. boil twenty-five minutes. one-half ounce of cinnamon. one and one-half pounds of sugar. carefully one quart of boiling water and one and one-half pounds brown sugar. then add the strained juice of the lemons and leave it in Remove bag a cool place for a week. one-half ounce of grated nutmeg. and A. in a cool place. SASSAFRAS MEAD. and bottle. To one gallon of juice add two pounds of loaf sugar. COCOA AND BEVERAGES. put a large tablespoonful of the mead into a tumbler one-half full of icewater. bottle. let the liquid stand until cold. FRUIT NECTAR. Carl. WELSH NECTAR. boil a few moments. it every day. cork tightly with new corks and of essence of sassafras. When cool add a small one-half teaspoonful strain into a granite pitcher. can be obtained at the druggist's.

then add one pint of Jamaica rum. on a dry day. RASPBERPY SHRUB— No. One VINEGARS. mix well and put it into a crock to work ten days. T. then bottle. Let them stand covered till the pulp rises to the top and forms a crust about thirty-six hours. Dissolve. Then draw off the fluid into another vessel. F. one-half pound of loaf sugar. TEA. and to every gallon of liquor add four pounds of loaf sugar. . Sauces for Meats. one quart to each gallon of berries. strain. cooling. COCOA AND BEVERAGES. squeeze out the juice. and add two pounds of sugar When to each gallon. A. to one gallon two gallons of cold water and two spoonfuls of yeast. with the head out. HIRE'S ROOT-BEER. fruit Gather the when ripe. the berries. close up well and let stand till it looks clear. of the juice put T. Relishes. let ferment twenty-four hours. non-intoxicating A Root-Beer. BLACKBERRY WINE. CURRANT WINE. Smith. For vinegars of all kinds see Department "Pickles. quarts of cherries. Gather the currants when ripe. bung it down. See label on bottle. and healthful drink for summer is Hire's Procure a bottle of Hire's root-beer extract of your grocer and follow directions for making. the same of sugar. Lida M. Mash — W. To make a glassful of raspberry shrub use one tablespoonful of the shrub. stone and boil for one-half hour in a Strain and boil the juice with one pound of sugar to each pint of juice for ten minutes. P. stir it well together." Etc. 2. Mix thoroughly and bottle. put it in a good cask. D. Serve ice cold. M. then put in the cherries and boil for twenty minutes more. quart of red or black raspberry juice. and fill glass with ice-water. Take two quart of water.350 COFFEE. CHERRY NECTAR. the working has ceased. E. pour on boila vessel. and a tap fitted near the ing water. after six to twelve months bottle. Put into bottom.

T. boiling them the same length of time. part at a time. Now. the juice. boil again. Select good sound ones and take the blows off the ends but leave on the stems. Boil down the juice that is left in the kettle about ten minutes and pour it over the fruit in the jars. C. promotion of health FOR THE — TO CLARIFY SUGAR. Our grandmothers used a pound of sugar to a pound of fruit but then they used. If the closet is cool so much the better but always have it dry. Then lift out the apples again on a dish and add the rest of the fruit to pint of juice letting boil fifteen to twenty minutes. take off and J. It is needless to say that fruits for preserving should be sound and the kettles used should be of granite or porcelain lined and the spoons used for stirring should be of granite or wood. skim Allow one and one-half pounds of sugar to each skimming till clear. Then return the fruit to the juice. The amount of sugar required depends upon circumstances. with a granite spoon. remove the scum. put into a preserving kettle on the fire and let When it boils up put in a little cold water. Then wash them and put into preserving kettle with plenty of water to cover. all the time. most preserves are put in sealed cans and only three-fourths of a pound of sugar is required to preserve fruit perfectly. too. add the proportion of one the white of an egg and stir beat.)HE§EHVES§ SPICED FRUITS -^* r JELLIES AND JAMS and the saving of labor fruits for desserts far surpass pies and puddings. repeat until it is clear. Fasten up tight and set away. 351 . To pound clarify sugar dissolve sugar in water to it in of sugar in a cupful of water. and boil fifteen minutes. When skin begins to crack. Keep in a dark dry closet. When boiling push them gently down so that they may be under them out on a the water dish. the old-fashioned stone crock or open jar in which to store the fruit. Fill cans with apples to the top. CRAB APPLES PRESERVED.

every pound of fruit. all together until tender and well preserved. Place all in a preserving kettle on the stove. as the fruit shrinks in boiling. QUINCE PRESERVES. on. peel.352 PRESERVES. to boil slowly until they are tender. SPICED FRUITS. Drop in the quinces first. then add the apples and cook Seal. When them into glass jars in alternate layers. pour over them enough boiling water to nearly cover. Strain through a colander and put all back with juice in the kettle. If some of the fruit be grubby. rub them over with a damp cloth. this sugar in pounds as there are apples and quinces combined. and allow them cool. K. pare. core and quarter as many sour apples as desired to preserve in manner. pare off the rind carefully. adding sugar. core and cut each one into several pieces. gradually add the remainder of the sugar. when this is melted. The pines should be perfectly sound. Select firm quinces. allow one pound of loaf sugar and one-quarter of a pint of water. Put the fruit in a jar Miss Clara White. that none of the pine be wasted. Dissolve a portion of the sugar in a preserving pan with one-quarter of a pint of water. core and separate into eighths one-fourth as may Make a syrup of one quart of water and three-fourths as much quinces. and boil until it forms a clear To . then quinces. Knowles. Blanche. first sugar. PINEAPPLE PRESERVES. Mrs. Cut them into rather thick slices. but ripe. and seal. Pare. Make a syrup of a pound of sugar for each pound of the fruit and after removing all the scum boil the quinces in this syrup for one-half hour. cut out the grubs taking off stems and cook them in water enough to boil like apple sauce. The juice in which they are boiled should be saved. as the rind cannot be smoothly cut] without great care. The peels and cores should be tied in a muslin bag and boiled with the quinces. weighed after being pared. let them cook thirty minutes. and it makes a nice marmalade. it its weight in sugar and make into jelly. QUINCE AND APPLE PRESERVE. T. JELLIES AND JAMS. W. pound for pound. then drain off the water and let Weigh cold put and so add to the quinces and allow an equal weight of sugar. J. Pare and core the fruit and boil till very tender. CANDIED QUINCES. and in doing so notch it in and out. cooking fifteen minutes and skimming constantly.

(See Page 393.) Iowa Doughnuts.) Pickled Peaches. (Wolverine Method. (California Recipe.) DELICIOUS RECIPES FROM NORTH— SOUTH— EAST— WEST 1. (See Page 274. (See Page 467. .) New England Mince Pie.) Montreal Boneless Turkey. (See Page 402. Canned Peaches. (See Page 227. Texas Rice Croquettes. 7. (Delaware Recipe.) 5.) 6. 2. Canned Cherries.) 4.) (See Page 394. 3.

(See Page 317.) (See Page 323. Dessert Surpassing Ice-cream. (See Page 278. 2. AND "NEVER FAIL" RECIPES 4.QUICK. Cinderella Cakes for Boys and Girls. Dandy Ohio Cake.) 5. SIMPLE. i. Raspberry Bromangelon (Delicious.) (See Page 252. Creamed Oysters in Pate Shells.) .) 3.

Make a syrup of a pound of granulated sugar and one cupful of water for every one and onehalf pounds of fruit and let it boil slowly fifteen minutes. TO PRESERVE BERRIES WHOLE. Just before taking from the stove drop If in a few whole cloves. Take citron out and boil clear juice fifteen Slice into the juice three lemons to each four quarts of citron. If a seckle leave it whole. Same as Citron. syrup. Pare off the peeling with a thin knife so as not to waste the fruit. wash and put in one about three-fourths full. minutes. When you turn citron into the bottles make them half full of fruit and fill them up with the hot juice. (Two full coffee-cupfuls of sugar equal one pound. using three-fourths of a pound of sugar to every pound of fruit to be preserved and one cupful of water to a pound of sugar. in proportion of one and one-half pounds to Cook till this clear. separate it in halves. Cloves are a great addiMrs. if another variety. then set the jars in a boiler of cold water with a generous amount of straw or excelsior in the Take the fruit when not glass jars. As soon and boil well for one-half hour.PRESERVES. filling each . Skim it out upon a platter and add sugar each pint of juice. Cut into pieces about three to four inches in size. SPICED ERUITS. PRESERVED PEARS. filling them up to the top. Then put citron back and boil over one hour. Pour syrup into the jars over the berries. White. over-ripe. the time is up: fifteen minutes. CITRON PRESERVE. TO PRESERVE WATERMELON RIND. boiling till Annie R. tion as they help bring out the flavor of the pear. R. Make a syrup of sugar and water. pick over carefully. as this is done put in Mrs. S. Ament. A. Use lemon peel and juice removing only the seeds. the seckle pear can be obtained select that on account of its size and flavor but if not to be had then any other pear will answer. JELLIES AND JAMS.) juice until the scum quits rising. cover down when the pieces of pine it looks very transparent. or until into pots. Place citron over the fire in preserving kettle. Peel and seed with great care. Cook until it can be pierced with a straw. 353 skimming well. after covering it with water. Drop in the fruit and carefully cook. about two to every pear. Put it cold and store away in a dry place. fastening them up while hot. Put a spoon into each jar while putting in fruit and set a napkin wet in cold water under the jars while filling.

bottom of the boiler to prevent the cans from falling against each other. with as much water as it will melt and let simmer slowly. utes. Keep in dry dark closet. Wash four pounds of prunes and place in a granite pan over the fire with enough water to cover. prick each plum with a needle and place in cans and in boiler of cold water (see How to Preserve Berries Whole).354 PRESERVES. Let come to a boil . Stir up and let stand over night to candy. Hall. Set away to cool. Place on the stove and let the water boil until the fruit becomes scalding hot. If these directions are followed the fruit will keep for years. When the cherries have become quite clear. Take two pounds of sugar for every three pounds of plums. Mrs. Make let and with wooden spoon turn over the fruit. wash the plums and drain. slowly come to a boil. A. halve. JELLIES AND JAMS. pour over the syrup and cook till the skins break and you feel they are thoroughly heated. add more syrup as the fruit settles. put the sugar on a slow fire in the preserving kettle. Peters. a pound of sugar. In the morning put all into the preserving pan. SPICED FRUITS. point. PRESERVED CHERRIES. D. remove the stems and stone them carefully. the stove and seal. Seal while hot. Add the fruit. CALIFORNIA PRESERVED PRUNES. stone and weigh the nectarines. As they settle add more syrup. and pass through a sieve. Put fruit in granite pan and pour over them the sugar. then remove. Minerva Allison. set the pan over a slow fire and cook slowly To each until the fruit is tender. add just enough water to dissolve it and fruit. (Florida Recipe. skimming off the scum as it rises. Put on top of stove and simmer slowly two hours. add the fruit and when thoroughly heated seal. Now take out of the cans and seal tight. PRESERVED EGO PLUHS. a syrup of three-fourths of a pound of sugar to every pound of Put sugar in granite pan. each pound of fruit allow one pound of cherries. Pare.) Steam till tender. remove the pan from Theresa Harrington. To Select the large cherries. place on the stove and boil gently until the cherries look clear. Seal. make a syrup pound of the pulp add three-fourths of Boil for fifteen minof the sugar with a little water and add the pulp. PRESERVED NECTARINES. Next day heat up syrup again to boiling Julia J.

355 PRESERVED PEACHES. when the juice commences to come out take off the pan. Minerva Goss. many sound red or yellow. pickled and spiced. ripe tomatoes. scald and To nine pounds of tomatoes add four pounds of brown sugar. Next put them into small stone jars. plum-shaped tomatoes as desired and weigh them. Put the same number of pounds of sugar as of tomatoes Let them stand over night. fourths SUN PRESERVED GOOSEBERRIES. Tillie Barker. Take as to preserve. Select the yellow red-cheeked ones if possible (skin same as tomatoes. E. cook slowly in the sugar without water till they are thoroughly preserved. Boil together until a thick syrup. Next morning add enough over them. then put in the fruit and boil gently for fifteen minutes. Leone Dickerson. TOMATO PRESERVES. JELLIES AND JAMS. Before taking up add to each pound one lemon sliced. SPICED FRUITS. PRESERVED RED GOOSEBERRIES. They must not be picked until they are fully ripe. cover them close. of a pound of sugar to every pound of fruit. Candace G. When cold. by pouring on boiling water then thrusting them in cold water and sepProceed as for preserved cherries only using threearate in halves). Miss C. the second and third day add one pound of sugar. make a delicious conserve. P. sun. Figs preserved with lemon juice and ginger. Boil slowly until the fruit is clear and syrup is water to cover them. . FIGS. almost jellied. Repeat this process for two days more. then take out. FIG CONSERVE. If the dried fruit is used the figs should be steamed first. Select small-sized. TOMATO peal. either the red or yellow.PRESERVES. then take the gooseberries out of the syrup. Pack them in layers with sugar sprinkled between. F. Put into a quart pan six pounds of gooseberries with two pounds of sugar sprinkled over them and set the pan on the fire. place them to dry in the In two days seal. For each quart of the fruit take one-quarter of a pound of sugar and one gill of water. Keep them for making tarts or pies. spread on plates and dry in the sun. Stir carefully. boil the syrup till thick and pour over the fruit. Place on platters. Wash and prick with a needle to prevent their bursting.

one bowl. one pint of water.356 PRESERVES. one quart of water. in Squeeze the pulp out of the skins another. Pick off the stalks and To every pound of grapes allow three-fourths of a pound of sugar. putting the skins into Put the pulp into a granite pan and heat sufficiently so as to pass through a sieve. .) For every pound of fruit use a pound of sugar. cored sugar. in Follow directions as above. Select grapes that are fresh. eight pounds of pears pared. Alice Harper. and cover it very close. SUN PRESERVED STRAWBERRIES. puddings. weigh. Put the pulp of the grapes into it and boil for five minutes. Take them out carefully with a skimmer. AND JAMS. S. and and calixes. PRESERVED GRAPES. R. Turn over with wooden spoon. crowd the jar full. only instead of putting sun to dry seal Ione. rejecting the stones. Put the berries with sugar over the fire in a granite kettle. of apples pared. PRESERVED Twelve pounds in this PIPPINS. syrup and cook until clear and quartered. In a couple of days they will be ready to seal. Boil four hours. then let it cool. STRAWBERRIES PRESERVED while hot. Six pounds of sugar. IN THE USUAL WAY. make syrup of the sugar adding just enough water to dissolve it. Cook one hour carefully. Put in sun to dry. cover with netting during day and oilcloth at night. A very nice article is thus made to put into cakes. make syrup of sugar stew till and seal. Gather each morning the roses which blossomed the day before. Collins. throw the leaves into a jar with layers of powdered loaf or crushed sugar. E. after picking out the insects. six pounds of and water. grated peels of two lemons with the juice of one. Ione. do this while the roses last. Amy CONSERVE OF ROSES. stems. cloves and lemon peel may be added. bring to a boil slowly. (Excellent. JELLIES GINGER PEARS. and seal. boil the juice a few minutes longer and pour over the fruit. drop apples tender. SPICED ERUITS. one-eighth of a pound of preserved ginger. H. Put on platters. Mattison. etc. ripe and sound.

drain and put one-half of them into a preserve dish. quartered and cored. stirring from time to time with a wooden spoon until the whole becomes a dark-brown jam. grate the yellow off of four lemons. allspice and cinnamon.PRESERVES. Fill a preserving pan with apples that have been peeled. 357 PRESERVED LEMONS. Select moderately thick-skinned lemons. Hayden. and boil slowly. Mrs. Skim and let cool. mix in as much sugar as will be required to make a syrup. . adding the juice of one lemon to every pound of fruit. LEMON BUTTER. with only juice sufficient to keep it soft and buttery. J. Prepare a syrup. Scrape out and with a all the pulp throwing leaving into a it away. A. Minnie Rush. changing the water four times. Add a slight flavoring of cloves. cut into halves glass lemon-squeezer abstract the juice and save. TELLIES AND JAMS. SPICED FRUITS. Peel the oranges the kettle. them for a day. Heat and whole curCaterer. seal. whites of three eggs and yolk of one. beaten. Mrs. When slightly cooled stir in the rants. It makes an excellent substitute for butter and is very wholesome for children. then squeeze in the juice and cook twenty minutes in double boiler. Cover with good cider. Put them in cold water. then put them saucepan with more cold water and boil slowly until tender. this the fruit before paring and allow sugar. one and one-half cupfuls of butter. Boil until tender. Now put in the peels and boil for one-half hour. changing the water twice and filling up with hot from Weigh Squeeze the strained juice of the orange over the sugar. Henry Specht. Three cupfuls of sugar. Slice the peels in circles. Press out the juice from the other one-half. Remove it from the fire and place in well-covered jars and in a few weeks it will be ready for use. Lemons can be done in the same manner. Mina Parish. APPLE BUTTER. Seal. very carefully and cut the rind into narrow shreds. keeping it hot till the sugar is dissolved. using about two pounds of sugar and one pint of water to each pound of peel. CURRANT COnpfrrE FOR WINTER USE. pound for pound. put in the shreds and boil twenty minutes. Put in jar. Let heat to a boil. wash. Pick red currants from their stems. PRESERVED ORANGE PEEL.

skimming frequently. (For Flavoring and Coloring. boil Let cool and until the juice commences to thicken. remove stones and put peaches in a kettle with suffithem soft. Strain through a woolen bag. Pare ripe peaches. to preserve it. dry cupboard. (Fine. boil until soft. Alice Yeomans. CURRANT SYRUP. Mrs. Season with any spice desired. measure. Pour into small bottles and pour on top of each Put bottles in an upright position in a bottle a little oil. to each pint of pulp add a pint of sugar. STRAWBERRY SYRUP. RASPBERRY SYRUP. cient water to boil CHERRY BUTTER. then put through a colander. pulp and add three-fourths of a pound through a colander. measure the Boil well of sugar to each quart of pulp. boil until thick. To each quart Boil very of pulp add one and one-half pounds of granulated sugar. Select sound PEACH BUTTER. A. (For Flavoring and Coloring. press gently. measure juice and put into a granite boiler with a pint of sugar to each pint of juice. can or Wash and stem in closely keep covered jars. two hours. SPICED FRUITS. Minnie.) quarts of clean ripe strawberries into a bowl. cover the bowl and let stand for three hours. JELLIES AND JAMS. Boil until reduced to a clear syrup keeping it well skimmed. sprinkle with little sugar and let remain a good half day. C. ripe. then rub through a colander.) 358 PRESERVES. quarts of raspberries into a granite saucepan as desired. Schemer. red currants in a granite bowl and mash them with a wooden masher.) the cherries. Strain off the juice through a muslin Put five . let stand Put as many wanted. scald till they crack open. When cool put plums. slightly with cloves. When done season will not burn. then take off the fire and leave until cold. pour over them five quarts of cold water in which two ounces of tartaric acid have been mixed and let stand over night. in a dry place until then put into bottles. Cork and seal. Preston. allspice and cinnamon. Pass the juice through a muslin bag. and pour it into a preserving kettle and to each cupful of the juice add four ounces of sugar. Benedict. PLUM BUTTER. slowly one hour. (For Flavoring and Coloring.) Place the required quantity of fresh. Stir often so they T.

Place in deep glasses. one dozen oranges. DATE JAN. strain through fine muslin and bottle. (For Flavoring. Wash and . put up in the following manner the juice of any fruit may be kept by putting it in glass cans and sealing it. cover them and set in cold to each pint. This syrup is Mrs. granite kettle. strain through a muslin bag and press so as to extract as much of the juice Put it in a pan with one and one-half pounds of sugar as possible. stem and mash red or white currants. Slice let stand over night till in Boil thick. seed one pound of raisins. Leave the jars in the water until cool. Keep in a dry tight cupboard. water for flavorings then seal. ices. very thick. may be added if desired. SPICED FRUITS. the juice of eighteen lemons and the Boil together four minutes. Mash the fruit. May Somers. Maria Woodhouse. J. grated. use one-half the quantity of sugar and one cupful of water. cork for future use. jellies. To Pearl Weeks. Miss RAISIN JAM. Wash. boiling. Remove the stones. JELLIES AND JAMS. Fill glass cans with the syrup. cork and dip the nozzle in melted paraffine. Higbie. remove seeds and three quarts of water. When it is cold. put them on to cook with oneNutmeg half pound of sugar and one cupful of water. every pound of dates. etc.) Clarify three pounds of at lump sugar. stir and when it boils add balance of sugar. SYRUP OP LEMONS. CURRANT JAM. little sugar at a time prevents the currants Lettie Sprague. Cook until thick. and boil for one-half hour. Add six pounds of sugar. put over the fire and cook until thick. punches. Stir so as to prevent burning. now ready for lemonade. Let it boil till Putting in only a from becoming hard. then pour into this syrup while weak candy height and peel of three. PRESERVED FRUIT If JUICE. skim frequently and pour the syrup into bottles. C. Tillie Cary. Miss J. Boil ten minutes. Use one pound of sugar Put the fruit and one-fourth of the sugar into a to one pound of fruit. Woodhull.PRESERVES. Seal. 359 bag and for each pint use one pound of loaf sugar. ORANGE JAH.

FIG JAH. roly-polys. the rind of the lemon must be cut very fine and the almonds blanched and divided. and that will give the jam a bitter flavor. SPICED FRUITS. hot day. place in glasses and seal. JAM OF GREEN GAGES. Stir gently until the sugar is thorpreserving kettle (porcelain lined). Boil the whole well together. then put it in a preserving kettle over the fire. Pick over with great care. Any sort of plums may be done in this manner. put the jam into small jars or tumblers. Put ripe green gages into a kettle with very little water and let them stew until soft. put into small jars. Stone the fruit. Fanny Rice. then rub them through a sieve or colander. After it commences to simmer all over alike boil it one hour. and allow three-quarters of a pound Place the fruit and sugar in of loaf sugar to every pound of damsons. the strawberries and for each cupful of berries allow a cupful Lizzie. the thin rind of one-half of a large lemon. Gather the for winter use. cover it down. Take one and one-half pounds of green rhubarb. and when nearly done stir in the ginger. when quite cold. Boil one-half hour and seal in jars. STRAWBERRY JAM. and store it away in a dry place. This fruit is a fine jam on a dry. GREEN RHUBARB JAN. Mash of sugar. with oiled papers. Grace Carpenter. as it sticks and burns quicker than most fruits. stirring and skimming frequently. and cover as directed for jelly. JELLIES AND JAMS. . When the jam is firm and the juice is set. one pound of loaf sugar. Mrs. Stir it continually. Wipe the rhubarb quite dry. This preserve should be of a green color and will be found a very good substitute for greengage jam. resembling it very closely. then take it off. Take twj pounds of figs. etc. rejecting all that is blemished. and to every pint of pulp put one pound of white sugar powdered fine. Lottie McPhelan. Mrs. stir it until the whole is of the consistency of jelly. cut it in pieces two inches long and put it into a preserving pan with the sugar broken small. Remove from the fire. weigh it. DAMSON JAM. chop fine and cook with one pound of sugar and two cupfuls of water until thick. one-quarter of an ounce of bitter almonds and a little ginger. Young rhubarb will take about three-quarters of an hour but if old it must be boiled one and one-half hours.360 PRESERVES. it is done. Sophia Doty. oughly dissolved and carefully skim. in tarts.

In the morning pour for pound. wash. When thoroughly scalded strain through a flannel bag. Pour into a muslin bag and drain. so as to remove all the seeds. The color red shows that it has grown in the sun and is much finer. etc. Alice McCarty. off the syrup and boil it until it begins to thicken. as for citron. Select grapes that are just beginning to turn. Then put pulps and skins into the kettle. * RIPE RHUBARB JAM. Then strain them through a fine colander. take sugar pound Cook together and let stand all night. After they begin to boil let them continue to boil gently one-half hour. Pour into small dishes. HOW Place the fruit. Select sound. wipe and core. place Add the sugar and boil ten juice on stove alone and boil ten minutes. . Jellies. place in a granite kettle cover with water and let cook slowly until the apples look red. enough water to APPLE JELLY. using as much sugar as juice by measurement. return juice to a clean kettle and boil one-half hour. Put pulps on over the fire. Then fill the jars full. JELLIES AND JAMS. Pick off the stems and wash in cold water. 361 GRAPE JAN. or instead of the buttered paper melted paraffine may be used. fine-flavored apples not too ripe. Mary Cordingly. Cook this one hour. SPICED FRUITS. grapes. Now add one cupful of water to nine pounds of Stew until soft. never forgetting the rubbers. GREEN GRAPE JELLY. fruit. Margaret McNolty. skimming constantly. use no water. boil quickly for ten minutes. red. Strain without squeezing through a muslin bag. in a porcelain kettle with just prevent burning. skim.PRESERVES. Caroline. Put in the rhubarb and heat. Now measure and to every Red pint of juice allow a pound of sugar. currants. TO MAKE MOST KINDS OF JELLY. cut in pieces one inch long. Pulp the grapes. adding two pounds of sugar to each three pounds of fruit. apples will give jelly the color of wine while that from light fruit will be* like amber. Select fresh red rhubarb.. minutes longer. Cover with buttered writing paper and tie down with heavy paper. Ready for use.

three-fourths of a pound of sugar and boil fifteen pint of the juice add Elsie Mackenzie. Mamie Betts. Make as apple jelly. Chop ripe red peppers and place Let in of cold water over a hot fire. To one pint of juice add one pound of sugar. Mrs. Winchester. Cut in small pieces. Bake three hours. but do not pare them. pressing occasionally to make the juice run more freely. core and put all in a kettle. ASTRAKHAN JELLY. SPICED FRUITS.362 PRESERVES. quarter and Cook until soft with one tumblerful of water core. them. a granite pan and set in a kettle is entirely extracted. minutes. then pour into jelly glasses. and should turn out a solid pink jelly. two GREENING JELLY. them into a saucepan and Strain. Add a pound of loaf sugar to each pound of juice and boil till a little put on a plate will set. Fine for cold meats. not pare but polish quinces smooth with a flannel cloth. let AND JAMS. T. RIPE GRAPE JELLY. Put in small tumblers. Pour all into a flannel bag and hang up to drain careTo one fully. boil until it thickens. Lulu Bailey. pan. then put the apples in flannel bag and suspend over earthen dish and let drain several hours but do not squeeze. in a granite Take greening apples. To every cupful of juice add a cupful of sugar. bruise Take ripe (but not too ripe) them gently until the juice [or three grapes. closely covered. without squeezing times through muslin and. Pour into tumblers. This is delicious Miss Lillie Wheeler. boil twenty minutes. Return to come to a boil and skim. Tart apples to which have been added the cores and paring of quinces make a delightful jelly. To every pint of juice allow a pound of sugar and Lulu Jenkins. RED PEPPER JELLY. Put the jelly into jars and cover with buttered paper and afterwards with writing paper. pour into glasses. when clear. wash. boil the juice rapidly for twenty minutes. QUINCE JELLY. Pour over cold water to cover and boil until soft. boil twenty minutes. boil until the juice . JELLIES fire. Do QUINCE AND APPLE JELLY. Margaret McNolty. Fill a two-quart granite dish with alternate layers of pared and sliced apples and sugar. put flows freely.

a tablespoonful of best cider vinegar. AND JAMS. a gill of sherry. Use the juice and rind of two oranges. until it is quite clear. a cloves. a knuckle-bone of ham. and the whites of two eggs. but its bitter taste renders disagreeable to some. Heat and strain as above. RASPBERRY JELLY. to taste. Kate Bullard. L. one large carrot and a bunch of savory herbs. Place in granite saucepan one quart of cranberries and one cupful of Cook until soft and turn into flannel bag and let drain over night. Irish. In the morning measure the juice and allow an equal measure of sugar. and place the jelly in a saucepan with a glass of white wine. stuck into calf's foot. Add four of sugar. each pint of juice allow one pint of Put the juice and sugar into a granite kettle. Wash it set it should ounces half of water. one-half teacupful of sugar. and strain through a jelly bag two or three times if necessary. let it stand to settle. Put on the cover. enough water to dissolve one and one-half teaspoonfuls of gelatine. sugar. when it be covered up and allowed to simmer for an hour. JELLIES ASPIC JELLY. into two quarts of water. ORANGE JELLY. Spread between the layers and frost the top if desired. four ounces of Iceland moss in warm water and having drained over the fire in a quart of cold water. ICELAND M0S5 JELLY FOR INVALIDS. Boil ten minutes. Strain and put aside to cool. Put it into a mold which has been Mrs. Nannie. salt and pepper Keep stirring until it nearly boils. when a little is poured on a plate. 363 Put a knuckle-bone of veal. Amanda.PRESERVES. carefully remove scum as it rises. pour the jelly into small glasses. place over the fire and boil until it thickens. water. Boil twenty minutes and turn into glasses. CRANBERRY JELLY. soaked in cold water. known by its becoming white. To . and boil gently until it is reduced rather more than one-half. four one large onion. Carefully remove every particle of fat or sediment. Stir until it boils. This efficacious in cases of debility it moss is and chest complaints. SPICED FRUITS. Miss McPherson. cover and keep in a dry place. the juice of two lemons. then draw it to the side of which may be the fire and simmer gently for one-quarter of an hour. the rind of onea lemon and the white of an egg whisked with one-half gill of cold stir the jelly until it boils and strain through a flannel bag.

now Mary T. then strain. Have ready one ounce of gelatine dissolved in a pint of warm water. Select juicy apples. If necessary add more water as it evaporates. Now Marmalades. should not be over ripe. To each pint of juice allow one pound of sugar. Mealy ones are no good. (Wild or Cultivated. Pare the peaches. Wash and PEACH JELLY. then proceed as for other jelly. Put in glasses and cover like jelly. Boil well together until quite thick. keep the water boiling until the currants are all broken. quarter and put into a preserving kettle over the fire with a teacupful of water. Let the water boil gently till all the juice has come from over the fruit. Riley Carter.364 PRESERVES. Boil and Tillie Buckman. Stir until the fruit is well cooked. Boil about twenty minutes. W. Place in a kettle with enough water to cover. squeeze in the juice. strain through a flannel bag and boil with an equal weight of Mrs. When boiled to a pulp strain the apples through a flannel bag. E. add the syrup. Then drain. sugar. add one cupful of water and one-half pound of sugar to each pint of juice. P. measure again. sugar twenty minutes.) too ripe. Take plums not CURRANT JELLY. Grate the rind of six oranges and three lemons into a granite kettle. and one every two pounds of rhubarb add one and one-fourth pounds of lemon cut into small pieces. put up in the usual way. To . JELLIES AND JAMS. Currants for jelly pan and set in a kettle of hot CRAB-APPLE JELLY. F. T. boil all together until a rich syrup is formed. ORANGE JELLY. and to every pint of the juice add the juice of one-half of a lemon. RHUBARB MARMALADE. PLUM JELLY. remove about one-half the pits. Pour into jelly glasses Miss R. allowing a pound of sugar to each pint of juice. strain the jelly and pour into glasses. SPICED FRUITS. Put them into a granite water over the fire. and seal when cool. M. put in a granite pan and set in a pan of water the fire. C. Perry.

juice. then chop and add Weigh and add equal quantity of sugar. crosswise. Parker. With a glass lemonsqueezer extract the juice. which requires the greatest care in preparation. In the morning rinse and boil peelings in clear water until tender. Let boil thirty minutes. add juice and pulp. pulped. and a few of the kernels blanched and halved. and spice to taste. TOMATO MARHALADE. throwing them away. C. Put them in a jar and pour over a Mrs. scoop out the pulp. Marion Tulley. Put in jelly tumblers and cover as you do jelly. Boil until thick and bottle. then measure. free from seeds. add the juice of one lemon to every quart of fruit. GRAPE MARMALADE. Jane Hubbard. APRICOT MARHALADE. the skins from a peck of tomatoes. Set away in jelly glasses. and the white inner skin. D. Remove LEMON riARMALADE. little vinegar. and boil once Peel. table. and stone four pounds of ripe apricots and put them pan with neither water nor sugar. until the fruit is reduced to a pulp. 365 ORANGE MARMALADE. Mrs. heat and remove the seeds. weigh the pulp and rind together before you put them into the preserving pan and have ready heated equal weight of loaf sugar.PRESERVES. ORANGE HARMALADE— No. and cut the rind up into small chips. let the pulp and peel boil one-half hour. SPICED FRUITS. stirring continually. with a pound of sugar to a pound of lemons. Then add three pounds of sugar. Mrs. Soak the peelings over night in salt and water. Take sound grapes. Day. Boil the Peel as many lemons as you wish and take out every seed. and allow measure for measure of fruit and sugar. Dig out the pulp and seeds. then fill the marmalade pots. Cut two dozen oranges in halves. then add the sugar and let it boil fifteen minutes longer. slicing them as for the Put them into a kettle. or till the chips are tender. This is a nice relish with meat. with a pint of sugar. This delicious preserve. Place all together in a preserving kettle and boil slowly twenty-five minutes. Hilda. boil gently. Cook slowly till they are quite thick. when they are plentiful and in the Pare the outer rind from four oranges for every dozen best condition. is made chiefly of sweet oranges. JELLIES AND JAMS. peel until very soft. 2. quarter into a preserving .

) and white plums. For twelve Take sound. Put on the stove and cook carefully three hours in a thick-lined granite kettle. then strain through a hair sieve. yellow pears Take equal SPICED PLUMS. Mrs. A. ripe tomatoes. pour off the syrup. Now weigh the pulp and add to it. Ione. Hilda. stew in a little water till tender. to drain. nine pounds of peaches add five pounds of sugar and a pint of Stick one clove into each peach. Lay in a jar and pour over them the boiling syrup. stone the plums. twenty minutes. To over the fruit. Seal in cans. Place. the peel of a lemon. Put into jars. with a small stick of cinnamon. then put all ingredients into a preserving kettle. across the cells. cover with vinegar. prick with a fork and stew until tender. of cloves. cover the fruit with an oiled paper and fasten over each jar a piece of thin paper dipped in gum water. more. one tablespoonful each mace and allspice. ASTRAKHAN HARMALADE. put a piece of butter in a saucepan. scald and pour again vinegar. Peel one dozen apples into small bits. Let them stand twenty-four hours. Stir often the first two hours and continually the last hour. cinnamon. It is hard to make because it is easily burned but it always pays for the trouble. SPICED FRUITS. JELLIES AND JAMS. It should boil with the sugar. doing until per- MIXED MARMALADE. boil until tender. peel them. when dry take out the cinnapeel and beat thoroughly with a spoon to have on the hot fire so the apples thicken more and more fectly firm. (Unsurpassed. When desired for use slice off in slices and put on plate like cheese. watching that it does not burn. Amy Curtis. pare and cut in small bits. quantities of white apples. cut them through the center remove the seeds with a sharp-pointed knife into one dish and put the fleshy halves into a colander cells down. Leone Hall. mon and lemon this it smooth.366 PRESERVES. its own weight in sugar. two pounds of sugar. Pour into glasses and cover. . Cover and cook for twentyfive minutes. Four pounds of plums. Mrs. When thick turn into shallow pans and tie down. SPICED PEACHES. one-fourth of a pound of sugar and one-half cupful of water. SPICED TOMATOES. When dry it will belight and hard.

M. one pint of ground cinnamon. three cider vinegar. thoroughly cooked. C. Grant. Mrs. one teaspoonful each of Boil rather slowly until fruit is pounds of brown sugar. or all by parts.PRESERVES. then add all. and set it away for use. SPICED CURRANTS. Eaton. pounds of prepared fruit. add two tablespoonfuls of pounds of granulated sugar. three Wash and SPICED GOOSEBERRIES. whole allspice and broken cinnamon. JELLIES AND JAMS. M. Stew gently for three hours. but not crock. cloves and nutSeal. 3(57 put into a porcelain kettle one quart of best cider vinegar. Let them come to a boil. M. one pint of cider vinegar and one tablespoonful of powdered cloves and one tablespoonful of cinnamon. without removing the seeds. Four quarts meg. then boil the syrup down to a richness and turn it on the fruit in the Let it cool. R. of the tomatoes according to the size of the kettle and let them boil just five minutes. of gooseberries. one ounce each of whole Put in also the juice drained cloves. which is the most troublesome part so — — of the work. from the tomatoes and as much of the pulp as may be separated from the seeds through a fine sieve. three pounds of brown sugar. . SPICED FRUITS. It will be very good. Skim them out into a common stone crock. allspice. pick five pounds of red currants. nice.

When dissolved put on the stove and boil Watch to see that it does not burn. excelsior or old cloths. if desired)." is the best guide to follow. Fill to top with syrup. A good way to test the latter is to turn the can after it is filled bottom-side up to cool. perfect and as nice in five years as in six months. then turn cans bottom-side up to see If none. Put the sugar in a granite kettle. the cans are air-tight and the fruit will be that no juice escapes. just fitting into the neck 368 . putting in from time to time the amount of syrup allowed for each pound of fruit. so as to avoid the cans tumbling against each other and spilling their contents. while clarifying see method on first page of "Preserved Fruits. First wash thoroughly the cans. putting on the bottom of the boiler some straw. fill the cans with the fruit within three inches of the top and stand them in the boiler leaving off the tops. rubbers and tops. Mrs. Screw on the top and take boiler off the stove and let stand till nearly cold. Let water in boiler come to a boil and then cook until the fruit is thoroughly heated. Fill them by means of a funnel. METHOD FOR CANNING VARIOUS The FRUITS.") the sugar is being syruped get the fruit ready. you are to pursue in canning fruit. Now.The main sound and of a good flavor. Make a syrup of one-half pound of granulated sugar and one-half cupful of water for every pound of fruit (less sugar may be used. give herewith the best in known canning fruit. is THERE point c I ANNED FRUITS and VEGETABLES many methods is to see that the fruit can feel sure that it is air-tight. with glass or granite top. If no juice escapes. Mary Clark. Now set on the stove and let the fruit gradually heat. method I have in my long experience ever not a new method but the "tried and not found wanting. pour on the water and let it dissolve. (If it needs slowly ten minutes. Try it. simplest and most satisfactory cans to use are of glass. whether in canning fruit or in doing anything else in life. A-i METHOD OF CANNING It is FRUIT. that the cans are sweet and the rubbers neither dry nor brittle and finally that the tops are screwed down air-tight. then fill the boiler with cold water up to within one-quarter of the top of the cans.

.CANNED FRUITS AND VEGETABLES. The fruit should be perfectly fresh and sound and carefully picked over so that no ill flavor will impair The following formula is simple: its quality. of the jar. so that 369 no fruit will be wasted.

Make Mrs. take out eyes. then seal in Mrs. I ask you to try my recipe: Squeeze the pulp from the skin. . One dozen Sarah Fuller. (Uncooked. Berry. stirring occasionally. take out stones from most of them.) a syrup of one-half pound of sugar and one-fourth of a cupful of water to every pound of fruit. CANNED PINEAPPLE. Select sound fruit. taking out muslin bag with cover. chop fine. cut in thin slices crosswise. (Michigan Recipe. pare C CANNED PINEAPPLE.) Strange that so many have trouble canning grapes. Stir in sugar Let them come to a good boil. CANNED PEACHES. Gregory. then put them in hot jars and seal while boiling hot. removing the seeds. fill and close up as soon as possible.) Take two pounds glass jars. make syrup of three pounds of sugar and three pints of water to every seven pounds of fruit. boil syrup five minutes and skim. to every pound of fruit one pound of sugar. As the cans cool. boil the pulp in one kettle. When the pulp seems tender put through a colander. CANNED GRAPES. Select large ripe yellow or white red-cheeked peaches. Martha Thompson. if no juice escapes they will keep well. stirring often.) and pick out the eyes. (Florida Recipe. now add the skins when tender. I. Now add the fruit and let it boil five minutes. C. (Illinois Recipe. pound of sugar. Dig out center and tie in muslin bag and add to syrup. with the water in which they boiled and a large cupful of sugar for a quart of pulp and juice. CANNED RASPBERRIES. M. screw down tight.) pineapples. boil ten minutes. L. let stand twentyfour hours.370 CANNED FRUITS AND VEGETABLES. When ready drop them in the syrup and boil ten minutes. putting only a little water on each. leave one now and then for the flavor. pare and divide in halves. Fill your jars. (California Recipe. have cans hot. put all together in large crock. of berries to one before putting on the stove. Mrs. keep tightening up. Mary Bornes. Miller. and the skins in another kettle. Seal while hot. Turn can bottom- side up. and can.

CANNED FRUITS AND VEGETABLES. Mrs. was trained in girlhood to think that mince pies and fruit cake without boiled cider were unfit to eat. . Howitt. Auntie Brower. CANNED BOILED I CIDER. and strain always ready. Marion C. turn into glass jars while hot and seal tightly. CANNED BLACKBERRIES AND BLUEBERRIES. Put in a granite kettle. Under the head of "Preserves" will be found several methods of preserving these juices for winter use. When all the plums are ready put them in the hot syrup and cook five minutes. through a flannel bag. When to break. "Pies. Allow sugar and treat as for raspberries. To enable one to have this at all times I herewith give my recipe for keeping it the year round. or three years later. To each pint of juice add one cupful of white granulated sugar. Mrs. two. Set away in dark dry closet. boil it slowly until reduced to two quarts. (California Style. Butler. Gregory. when opened. Keep in dry dark place. pour on skins begin in the and let them slightly scald. Have ready a syrup made propor- tion of one pound of sugar to every four pounds of fruit and just enough water to dissolve sugar. by many people that they ask for them give here a recipe for canning mincemeat that. 371 Many times it becomes desirable to use the juices of fruits for colorand flavoring and by putting these up in the fruit season they are ing Select sound ripe fruit. one. carefully watching it that it does not burn. Many of the modern cooks use brandy instead but as I am a temperance advocate I still cling to the good boiled cider mince pie made by my grandmother. packing in glass jars and setting away in a dry. dark and cool place. it is found to be as good Make and season the mincemeat (see Chapter. M. pour off water and peel. To peel them. CANNED PLUMS. Seal at once. Etc. Pastry. Mary Bitner. two pies. L. as when freshly made.") and heat very hot. Seal tight. CANNED MINCEMEAT. One quart can will hold enough for Mincemeat pies are so enjoyed I at all seasons of the year. Place ten quarts of sweet cider in a granite kettle over the fire. bring it to the boiling point and can while hot in small glass cans.) Canned plums are much boiling hot water nicer when peeled. CANNED FRUIT JUICES. press out the juice.

then scrape with the back of the knife. CANNED PEAS. healthful of This is all fruits put up for future use is the sun-dried especially true of prunes. screw on tops fairly tight but not as tight as you would to put away. Don't let water stop boiling once. Set in dry. Have ready glass cans. (Iowa Recipe. (Hygienic and Economical. peaches. C.372 CANNED FRUITS AND VEGETABLES. thus leaving the hulls upon the cob. Mrs. remove skins by pouring on scalding hot water till the skins break. to get all the spaces filled CANNED TOriATOES. the corn when not too hard. dark Pod and fill closet. Ione Davis. place in a dark. F. Put in no water but put on top. Early June peas are the best.) Take peas when tender. Cans may be laid flat down on sides if desirable in canning vegetables as the covers are on and not off." only put water entirely over the can and boil three hours steady. apples. screw down and cook as described in canning peas. fresh and sweet. S. When they have boiled thirty minutes seal while hot. dark room. turn bottom-side up and when cold set in a dry. CANNED PUMPKIN. Dried Fruits. Split the kernels lengthwise with a knife. pressing very hard Take up and the air crowded out. apricots. Mrs. Take off the peel and cut up in small pieces. . and fill with the hot squash or pumpkin and seal. select only those that are fresh and the cans (glass) as full as possible by shaking. stew until tender. Proceed to cook in cold water as described in recipe headed "A-i Method for Canning Fruit. to fill a quart can. as in fruit. at their best. Use ten or eleven medium-sized ears. heated. Mary Clark. Mrs. Fill glass cans full of corn. dry closet. Mary Clark.) The most fruit. Select very ripe but sound tomatoes. Squash and pumpkin can be canned in season for spring use and prove good as fresh. Leave room for gas to escape. plums. then mash very fine. CANNED CORN. When no more peas will go in add enough clean cold water to fill up vacuum and. adding no seasoning. This method has never failed me. After removing skins put in a granite kettle without water and let slowly come to a boil.

C. a few at a time. boil the juice until quite thick. heat can. Tie down and they will keep well and be excellent for pies or Pare. remove sauce. and cook gently for fifteen minutes. Dry in the sun. Peel the peaches. and cut in slices crosswise or cut into quarters and eighths. Take them up carefully on platters.) core. simply halve and remove pits. (Missouri Recipe. California Fruit Grower. F. pour on over the fruit and set in the sun to dry. is 373 gooseberries. dry partly and then pack them in jars. (Delaware Recipe. TO DRY PLUMS. The requires less sugar and sun cures fruit as no artiIt TO DRY PEACHES. figs. more ficial healthful as well as economical.CANNED FRUITS AND VEGETABLES. also be thoroughly sun dried without sugar away and put Missouri Farmer. raisins. and all other berries. spreading sugar between the layers. DRIED GOOSEBERRIES. boil the syrup a little longer and pour over fruit. make a syrup of the sugar and a very little water. They may for use. M. divide in halves and remove the stone. To five pounds of ripe gooseberries add ten pounds of sugar.) Treat in same way as the peaches only do not remove the skins. . Scald and spread on platters. put in the peaches. TO DRY APPLES. P. When quite dry lay them lightly in a jar with a little sugar sifted between the layers. C. G. allow one pound of sugar to three pounds of fruit.

each time more fresh cucumbers are added take out those already in brine. SPICED CUCUMBER PICKLES. First. To prepare pickles for use. in two or three days they are Mrs. way to put down cucumbers for winter use.CIDER or maple sugar vinegar should be used for pickles unless otherwise called Boil pickles. Pulling or twisting them off injures the vines. is to wash and put them in a crock or barrel. salt very small cucumbers. Pickles of all CUCUHBER PICKLES FOR WINTER best USE. ready for use. Use plenty of salt and the pickles will keep one year. If weak. especially when a panful or so are gathered at a time. putting the new ones at the bottom. take out of the brine. rinse the cloth every time you put in fresh cucumbers. Use only clean. then pour plain or spiced vinegar over and let them stand twenty-four hours. Marion Miller. and if there are soft ones among them they should be taken out and the vinegar scalded and turned back hot. new vinegar should be heated and turned on instead. . then pour that off and put on fresh. VIMErCa^R * -AMD BRINE m the vinegar is too strong dilute with water. keep them under the brine with a heavy board and a weight on top. Sadie Webb. as a scum will rise and settle upon it. In gathering cucumbers cut them off the vines with shears. soak in lukewarm water. If p The ICKLES. in porcelain-lined or stone vessels. when possible. in metal. Put in a stone jar and washing them and make a brine of two pounds of coarse dairy and pour over them. never kinds kept in open jars should be stirred occasionally. and keep in a warm place until they are fresh enough. put of CUCUHBER PICKLES FOR SUHHER USE. no water). a layer of cucumbers. Take use. cover with a cloth. taking a peck. for. small-sized fresh cucumbers as many as desired for summer them in strong salted water over night. They should 374 stand in this brine thirty-six hours. wipe dry and cover with strong vinegar. changing it three times a day. then one of rock salt (enough salt to make sufficient brine to cover them.

Cover them closely in a jar. Drain and then boil them ten minutes in equal parts of vinegar and water. up two teaspoonfuls each of cinnamon and cloves in a piece of muslin. placing them in jar. R. Boil all together twenty minutes. Maria Gillespie. rinse well in clear water and add to the syrup. adding whole peppers. Belle Locke. one-half inch thick thick syrup of one tie Take twelve large green cucumbers. narrow pieces. mixing them well through them. and let stay in this twentyfour hours. then cut in oblongs. cucumbers. cut in halves. Let stand ten minutes in this water. VINEGAR AND BRINE. large. cut in slices in weak salt water for an hour. Boil one gallon of vinegar slowly fifteen minutes. On the third morning scald vinegar again. Pare and seed large ripe cucumbers. Hornsworth. next morning rinse them well in clear water. Cover with a plate and a stone to weigh it down and cover jar with another plate. then put them in a syrup of one pint of vinegar with one pound of sugar and one ounce of cassia buds. stand over night in salt water. and about one pound of mustard seed. set them back on the range and simmer gently for three hours. RIPE CUCUMBER PICKLES (SOUR). 375 Then take them out. put cucumbers into a pan and cover them with boiling water. one teacupful of vinegar. boil all to a thick syrup. SWEET CUCUMBER and soak PICKLES. have also one fresh horseradish. take out all the seeds and pulp. Don't disturb them for a week or so. They can be put away in glass bottles on the third morning. C. Let them stand twelve hours covered with weak salt and water. Put in jar.PICKLES. A. Then skim out spices. a few sticks of cinnamon and a few cloves. . then drain the cucumbers. have enough boiling hot vinegar to cover same and pour over. prepared in same way. one-half ounce of each. yellow Take twelve RIPE CUCUMBER PICKLES (SWEET). Have one-half dozen red peppers prepared by removing seeds and cut in small. cut up four peppers. sprinkle all these in between the slices of cucumbers. Drain once more. This is a delicious pickle if properly and carefully made. ripe. throw away the brine. Mrs. adding an extra quantity if it seems weak. in small pieces. drain and wipe as dry as possible. and they are ready for use when cold. take them out and drain them one hour. mace and cloves. Julia Felt. and pour vinegar over cucumbers hot. Make a coffee-cupful of granulated sugar. Slice each cucumber crosswise at the center and lengthwise into eight pieces.

376 PICKLES. or fifty large ones. chop all together. one teaspoonful of cayenne pepper and cook slowly for fifteen minutes. Boil five minutes and pour over thoroughly drained pickles. one teaspoonful of ginger. drain well and add whole spices. Put in a porcelain kettle with one pound of brown sugar. vinegar and boil gently one hour. one-eighth of a pound of white mustard seed. Let stand twenty-four hours and drain. Cover one hundred cucumbers with one pint of cold water. Cover with Lillie. tied One . one Take one peck MIXED PICKLES— No. one gallon of green tomatoes. add one cupful of salt and let stand over night. three pounds of brown sugar. six sliced green peppers. one large cupful of flour. SPICED CUCUriBER PICKLES— No. Mrs. Steam two heads of cauliflower and add one-half dozen green peppers. Add one quart of cider vinegar. one tablespoonful each of ground black pepper. of green tomatoes. drain.) 2. one quart of beans. Wipe them dry. —One gallon of vinegar. mustard. a lump of alum one-half the size of an egg. whole white mustard seed and celery seed. 2. Slice in an earthen jar one peck of green tomatoes. two large cauliflowers. each day stirring them well up from the bottom. niXED PICKLES (WITH DRESSING). twelve tablespoonfuls of mustard. or large ones sliced. one teaspoonful of ground cloves. and add one cupful of sugar. quart of whole small onions. wet with a little cold vinegar. six large onions. mix all together and let stand over night. two cupfuls of sugar. ENGLISH MIXED MUSTARD PICKLES. dozen onions. Spice to suit the taste. Scald vinegar enough to cover them. five whole red peppers. In the morning. Scald in weak salt lon of onions that have been steamed One and water brine one day. Rinse in hot water. and pour over them one cupful of salt. Minerva Weeks. J. two tablespoonfuls of turmeric. eight green peppers. Soak five days. Mrs. VINEGAR AND BRINE. (French Style. one-quarter of a pint of salt. Maria Rice. one-half teacupful of grated horseradish. one-half peck of sliced green tomatoes. and let stand till cold. one-half galtill done. Dressing. two teaspoonfuls of mustard. MIXED PICKLES (SWEET). gallon of cucumbers. Steele. one hundred small cucumbers.

salt Take equal quantities of cauliflower. One-quarter ounce each of mace and whole black peppers. four cupfuls of sugar. one-half ounce each of cloves and celery seed. then stir it into the half-gallon of hot vinegar and keep on stirring until it comes to a scald. of sugar. one ounce of mustard seed. Rosa Silver. two tablespoonfuls of ginger. Mrs. little onions and small cucumLook them over carefully and to one peck sprinkle one cupful of between the layers. C. S. When the vinegar comes to a boil. Grind the spices and tie them in a muslin bag. Stir and let boil ten or fifteen minutes. two quarts of green tomatoes. five Stone pounds of cherries. boil the spices. when done. Lily Gregory.PICKLES. Wet the mustard. Take one . Pour this over the pickles. One gallon of vinegar. To one-half gallon of cider vinegar take one-half pound of mustard. MUSTARD PICKLES— No. Dressing. two quarts of onions. Put the vinegar on to boil. two pounds and mace. two cupfuls of flour. twenty-four tablespoonfuls of dry mustard. stir them in. mixed smooth and thin with cold vinegar. bers. — PICKLED CHERRIES. Mrs. until the lumps are out. Cover with boiling water and let stand all night Drain through colander and wipe dry. three heads of cauliflower. one tablespoonful of turmeric. when nearly boiling add one pound of ground mustard and one tablespoonful of turmeric. one-half ounce of cloves. When they are thickened add all the others and let boil up once. Reese. Let all drain while you Also slice make the dressing. Somers. sugar and vinegar together and pour hot over the cherries. Mrs H. 377 muslin bag. Stir these together with a little cold vinegar. In the morning cook all except the cucumbers in clear water till tender. cloves quart of vinegar. Soak all over night in a strong brine (teacupful of salt to a gallon of water). remove spice bag and bottle pickles. one ounce of tumeric. one quart of large cucumbers and one quart of small cucumbers. one-half ounce each of cinnamon. VINEGAR in AND BRINE. flour and turmeric with some of the cold vinegar. one teaspoonful of cayenne pepper. MUSTARD PICKLES. and six green peppers. stir it once or twice for a day or two and then put up in glass jars. Slice 2. B. two and one-half tablespoonfuls of curry-powder. sugar. Cover with vinegar and set on stove with one pound of brown sugar.

cloves and allspice. They keep them from floating lay plates over the be as good the second summer as the first. also a few whole cloves. Mrs. then heat gradually until the fruit is soft. to them add two-thirds of a pound of sugar and some whole spice and let stand over night. plate. Cover them with cold water in which are thrown bits of alum sufficient to give the water a strong alum taste. then drain well and to each pint of vinegar allow a cupful of sugar. H. They should boil till they can be easily pricked with a silver fork. Slice the One-half PICKLED BEETS. It will require three quarts of vinegar. Boil the vinegar and sugar together. EAST INDIA PICKLE. Mrs. and throw in the rinds. When half through the boiling throw in the spice Pour all into a jar. one-half peck of onions. Skinner. a scant tablespoonful each of cinnamon. Skim out the fruit and let the syrup boil down until quite thick. PICKLED WATERMELON RINDS. VINEGAR AND BRINE. peck of tomatoes. Gates. one-half ounce of cloves and one-half ounce of black pepper and one pint of mustard and six heads of celery cut in small pieces. cover with cold cider vinegar and boil slowly for two hours. use nutmeg a nice opporpounding up the bits saved from the nutmeg grater. Soak over night. off the colored portion of the inside) and cutthe pieces into strips till you have a ten-quart pail full. skim well. Mrs. as if they stand too long they turn white. liquid of half vinegar a salt and pepper and a This is only for presacross. A. Put all these ingredients in a kettle. cloves. then add the peaches and vinegar. Robb. one-half ounce of turmeric. A. Break the cauliflower with the fingers and sprinkle salt plentifully over them and let stand twenty-four hours. cauliflower. R. If Pare the rinds (cutting ting disliked for the dark color it gives. Pare one pound of cling peaches. six heads of tomatoes and onions quite small. Drain well. You can of spices and boil with them.378 PICKLES. one-half ounce of ground cinnamon. Farmer. Take the beets when thoroughly cold. ent use. covering allspice is — tunity for them with a large bags. mix one cupful of grated horseradish. mace and cinnamon. M. slice them and half water with a little tablespoonful of sugar and put the beets in this. . PICKLED PEACHES. to will vinegar. Make make a bag Mrs.

one dozen whole allspice and a few pieces Put with the vinegar and boil. continue in the same way for all. Select small onions of equal size. put the pears into jars. Pare. VINEGAR AND BRINE. boil the strips of cantaloupe in the syrup until they look clear Mrs. 370 QUICK WAY TO PEEL PEACHES FOR PICKLING. several hours are required. heat to . Tie in a small piece of cloth one-half dozen whole cloves. as well as tomatoes? L. K. PICKLED ONIONS. Seal. D. one pint of vinegar. pounds of — PICKLED CRAB=APPLES. Boil Throw the crab-apples in and let boil the syrup ten minutes. This toughens the skin and enables you to strip it off. pare. To seven fruit allow one-half as much of sugar and one pint of vinegar. Select seckel pears and of cinnamon. then into cold water for a moment and empty. B. S. a few small pieces of whole cinnamon and a few cloves. fill it with peaches and dip it into moment. one and three-fourths pounds of granulated sugar. Can immediately. Pare the cantaloupes. CANTALOUPE SWEET PICKLE. one-half ounce of stick cinnamon and a few cloves. then put into the vinegar.PICKLES. if desired for winter use. They are ready to eat as soon as cold and will keep for any length of time if sealed in jars. Seal in jars. saving much in labor and also the waste of peach. C. Why not. N. B. remove the seeds and cut in strips. for a PICKLED SWEET APPLES. Z. then drain off the vinegar. drain and put into glass jars. Leave on the stem but remove the blossom. core and quarter sweet apples. boiling water. Skim. Make Add a syrup of two cupfuls of vinegar and four cupfuls of sugar. drop them in the syrup and let cook till tender. Boil together for ten minutes one pint of cider vinegar. five minutes. pour over. Put in a jar and pour the syrup over. reheat the vinegar and Mrs. peel and scald in salt water till they are tender. To five pounds of fruit add one-half as much sugar. PICKLED SWEET PEARS. Boil sugar and vinegar together. adding a few sticks of cinnamon and a few cloves. Boil gently until the pears look clear. take instead a wire basket. perfectly sound. Steam the crab-apples until tender. C. Emily B. In peeling small peaches with a knife too much of the peach is wasted. B.

Pare small ripe tomatoes. scalding with it mixed whole cloves and mace. drain. M. and between each layer sprinkle the following spices: six red peppers coarsely chopped. VINEGAR AND BRINE. This is Cynthia Lester. Nellie Polard. tie the spices in a cloth and simmer a few moments. Turn over Anna Bluer. SLICED GREEN TOMATO PICKLES (SOUR). HAROLr Judd. two pints of good vinegar. sliced. . distributing the spices among the jars. Put them in a strong brine for twenty-four hours. To every six tomatoes allow one onion. broken. one tablespoonful each of ground allspice and cinnamon and one teaspoonful of cloves. seal the jars air-tight after pouring the vinegar over the onions. a choice recipe. pour it over the onions. boiling point sufficient vinegar to cover them. Skim the tomatoes out carefully. chopped fine. In the morning remove. Slice twelve large onions. Mrs. Cover with good vinegar. Put layers in a jar with a very slight sprinkling of salt between each layer. smooth. rinse and put down in Spice the layers. one ounce of stick cinnamon. Slice RIPE TOMATO PICKLES (SOUR). Cover with vinegar poured over boiling hot. vinegar over scalding hot. cut the remainder in slices. Tie the spices in small muslin bags. inch slices. one coffee-cupful of brown sugar. boil the syrup a trifle longer and pour over them boiling hot. adding for every seven pounds of fruit three and one-half pounds of brown sugar.380 PICKLES. let stand over night. SLICED QREEN TOMATO PICKLES (SWEET). in the morning drain off the liquor. one peck of green tomatoes the night before pickling. L. Seal at once. Pack in cans and turn slice in Take large tomatoes — the yellow and red mixed. boil until tender. put in a jar. Take large. a little grated horseradish and one-fourth of a pepper. then of onions. vinegar to suit the taste (See Spiced Vinegar). RIPE TOMATO PICKLES (SWEET). sprinkling them slightly with salt. and one-half ounce of allspice and cloves. and pack in jars. mixing with sliced onions and grated horseradish. take a granite kettle and put in a layer of the sliced tomatoes. P. green tomatoes. Cut off small slice at stem and blossom end.

I. Fanny Martin. B. Mrs. and cover closely until wanted. quart of vinegar with spices in a bag. PICKLES. Cut in slices one-third of an inch thick. With a sharp in salt knife remove one fill take out the seed.PICKLES. * Select firm. as for Same SUMMER bers into thin slices. the coarsely-chopped peppers and substituting ground cloves. MELON MANGOES. M. quarter and reject the stalk. Same as above only sweetened. Replace the top and tie. A. Remove SWEET PICKLED CABBAGE. PICKLED BEANS. seasoned with salt. DILL PICKLES. J. Cut equal quantities of young onions. Shake in with the vegetables a dessert-spoonful of salt and a teaspoonful of cayenne pepper. Boil the beans in salted water Then make . Boil enough vinegar to cover adding a cupful of brown sugar and pour over the mangoes. The pickle can be used the day it is made. Then pour this over the beans. VINEGAR AND BRINE. Mrs. Jane Rollins. B.) the outer leaves. To one gallon of water add a quart of vinegar and one cupful of salt. PEPPER HANGOES. slice. Mrs. (Red or White. put in a jar with salt sprinkled between the Next morning drain dry as possible and layers and let stand over night. of course. then with chopped cabbage and green tomatoes. If it is wished' to make this pickle in the autumn or winter finely-minced celery may be substituted for the cucumbers. mustard seed and red pepper chopped. sour apples and fresh cucumWith these fill an unglazened earthen jar which will hold a quart. D. C. Repeat three mornings. sound. using both red and green peppers and sewing on tops. Pour in four tablespoonfuls of sherry and four tablespoonfuls of soy. and when nearly done lay them in a a liquid by boiling a pound of sugar to a colander to drain. Z. soak over night water. melon mangoes. cover with boiling hot vinegar spiced to the taste. E. as much vinegar as the jar will hold. L. leaving out. green cantaloupe. 381 PICKLED CABBAGE.

PICKLED CAULIFLOWER. J. place them in a colander and after sprinkling lightly with salt drain them twenty-four hours. chopped coarsely. pare. three whole red peppers. some small onions. but chop the cabbage raw and bring ful of Use pepper. ENGLISH BEAR. scrap well. tiny cucumbers. let remain in vinegar and salt over night. cauliflower drained. to twenty heads give a pickle composed of two ounces of mustard. VINEGAR AND BRINE. making. four quarts of green tomatoes. after filling with Mrs. it in the vinegar. boil these in vinegar enough to fill the jars. and whole cloves and a cupful of sugar. two large heads of white cabbage. one ounce each of nutmeg and mace. H. T. the liquor.382 PICKLES. about one-half cupto a good scald. Cook beets until done and chop them. cut in halves. pour all over the cucumbers. salt and water but do not let them boil as that would discolor them. four ounces of coriander seed. CHOWCHOW. two quarts of string beans. the latter. Lily Gregory. Wilber. fifteen onions sliced. two ounces of ginger. can be used one day after Mrs. Twenty-five young. keep them covered while cooling. cut in shapes to suit your fancy. Put in glass jars when hot. four quarts of Having the vinegar. Now put the vegetables in a preserving kettle over the fire. Pack If spices are used put them in a bag and scald tightly in jars. Gather the cauliflowers on a fine day. one ounce of black pepper. Scald vinegar and cover the pickles with this. salt and sugar. flOTHER'S PICKLES. selecting the whitest and firmAfter separating them into bunches scald them thoroughly in hot est. cover tightly and simmer well until thoroughly cooked. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. same of mustard. two tablespoonfuls each of celery seed. Pour on enough of the best cider vinegar to cover. To a dozen cucumbers allow two ounces of allspice. Take hard yellow cucumbers. . Thomas Jordan. let these ingredients be slowly boiled together. sliced and chopped coarsely. sprinkling through them four red peppers. Let them stand twelve hours. put in glass jars and cover closely. then drain off the brine. Mrs. four tablespoonfuls of mustard seed. whole allspice. put in jar. drain and boil in vinegar with small pieces of alum. and cover. Cook in proportion one-quarter of beets to three-quarters of cabbage.

B. wipe and put them in a cold brine of salt and water strong enough to hold an egg. and put into a jar. boil all together twenty -minutes. Let stand over night. Greta T. Irene. dozen eggs for thirty minutes. add four green peppers and three red peppers coarsely chopped and one cupful of salt. VINEGAR AND BRINE. two tablespoonfuls of cinnamon. Let them stand for six days. two quarts of small white onions. 383 PICCALILLI. D. They will be good in six months. then drain and pour over them a pickle of cider vinegar. See department of "Pickles. PICCALILLI— No. 2.PICKLES. one peck of green tomatoes. one tablespoonful of cloves. boil five minutes. salt over night. one large head of cauliflower. Let the pickle get cold and drop the eggs into it. and twelve large onions. one tablespoonful of ginger and one tablespoonful fine Chop of allspice. Put six cupfuls of cider vinegar and one tablespoonful of sugar into a saucepan." PICKLED WALNUTS. Drain and put in a jar. ginger. then plunge into cold water. Now add two quarts of water and one pint of vinegar. Drain through a sieve. add to the boiling vinegar and pour over the pickles. one bunch of celery. but cold. N. TO SALT CUCUnBERS FOR WINTER USE. F. then change the brine and let them stand three more. Sollitt. Next day put all in boiling water and have it come up to a boil twice. one-half pound of mustard seed. with a good quantity of pepper. Boil two remove the shells. add one-half ounce each of mace. Take two hundred Mrs. one-quarter of a peck of green tomatoes. To make five gallons of piccalilli use one-half pound of mustard flour. pour over two quarts of vinegar and one pound of brown sugar. in the morning drain off the liquor. Gather while they are sufficiently green to put the head of a pin into them. white ginger and cloves. Boil together fifteen minutes. PICKLED EGGS. mix it smooth in cold water. Put ingredients back into the kettle. small cucumbers. . salt. all boiled together. mustard seed and horse-radish. Put all kinds of spice in a muslin bag and put into vinegar and boil.

Let stand for a day. Vinegars There are many kinds used for flavoring. Then drain and prepare the pickle as follows: For a hundred nuts take a gallon of cider vinegar. cut into thick slices crosswise and sprinkle with salt. simmer for about two minutes. put them in a strong salt and water brine for nine days. Place them in a stew-pan with four blades of pounded mace and two teaspoonfuls of ground pepper. PICKLED MUSHROOMS. — How to MaJke. A la Atlantic City. F. PICKLED OYSTERS. W. and of ground cloves and allspice each one-half tablespoonful. adding a little red pepper and a speck of sugar the last time of boiling. pour over sufficient boiling vinegar to them cover and keep them in a warm place for from twelve to eighteen hours. When cold seal the jars and put in a dry place. Chef. then add enough vinegar to cover. PICKLED BUTTERNUTS. those used for pickling and those Pure cider vinegar and pure maple sugar vinegar are . cut off the stalks and remove the skins with a piece of flannel and salt. dredge with salt and place over a slow fire until the liquor has run from them and dried up. Drain off the vinegar. Put the nuts into jars. Cover tightly and place in a cool place. when it comes to a boil pour over the oysters. then turn into glass jars. Scald and rub off the outside skin. heat again and pour over till both the onions and cucumbers are quite green. put them in a jar. sprigs of mace and a little pepper. last in Gather them the week June. also two large spoonfuls of mustard seed and horseradish. A. Peel ten large green cucumbers and half a dozen small onions. Take two quarts of small fresh mushrooms (be sure and not get the toadstools. Heat to boiling point the vinegar and pour it boiling hot upon the nuts. keeping them closely covered from the air. salt to taste.384 PICKLES. P. Seal closely. put in of black pepper and ginger root each one tablespoonful. when the liquid is cold add to it one pint of vinegar. which are similar in looks but very poisonous). Loche. PICKLED ONIONS AND CUCUMBERS. Bring to a scald one gallon of large oysters in their own liquor with then skim out and lay them on a platter. VINEGAR AND BRINE. of vinegars. then drain.

Fresh Fruits and How to Serve Them. (See Pages 445 to 550. .LIFE FORCES FOR 1-3-4- THE SICK AND CONVALESCENT 2.) Unfermented Grape (See Page 372.) Juice.

SWEETMEATS FOR SOCIAL GATHERINGS.
2.

3.

Theresa's Stuffed Prunes. Fig Bars or Almond Squares. (See Page 266.) Elsie's Almond Macaroons.
(See Page 277.)

4-

Oranges

in

Fancy Shapes.

(See Page 448.)
5.

Washed "Figs.

(How

to Serve.)

6.

Dates Stuffed with Blanched Almonds. (See Page 449)

PICKLES, VINEGAR

AND

BRINE.

385

generally considered the most healthful. To impart an acid, however, to most of the commonly-used side dishes I would suggest, where practicable, the use of lemons. The latter is perfectly healthy, being a pure fruit product and as it has not undergone the process of fermentation it naturally

commends

itself to

every housewife

who

the family.

looks after the hygiene of A. C. C.

HOME-MADE TABLE VINEGAR.
Put in an open cask four gallons of good cider and one gallon of molasses; cover the top with thin muslin and leave it in the sun, covering In four weeks it will be good vinegar. it up at night and when it rains. If cider cannot be obtained use rainwater although it will take longer, probably four or five weeks, to make a very sharp vinegar. N. M. Heinz. STRONG CIDER VINEGAR FOR PICKLING.
three gallons of good cider and mix thoroughly with three honey or brown sugar, pour into a cask and let stand for six pounds months. Vinegar will then be so strong as to make it necessary to dilute N. M. Heinz. for table use.
of

Take

HONEY VINEGAR.
Mix in the proportion of eight quarts of warm water to one quart of honey. Let it stand in a warm room or in the sun until it passes through the stage of fermentation. A fine white vinegar will form. E. S. F.

TARRAGON VINEGAR.
Put into a glass can one cupful of fresh tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and let stand for two weeks, shaking frequently. Strain through a flannel bag. Pour into small bottles, cork, and keep in a cool place to use for salads and fish sauces. A. F. M.

BEER VINEGAR.
Take the juice of one bushel of sugar beets. Wash, grate and extract the juice. Put the liquid in an empty barrel, cover with gauze and set in the sun. In twelve or fifteen days it will be fit for use. C. A. T.

SORGHUM VINEGAR.

To one
Mix

gallon of the sorghum add four times as much warm water. thoroughly, put in an open jar. Tie a coarse cloth over the top.
it is

Place where

light

and warm and

stir occasionally.

M.

F. O.

386

PICKLES, VINEGAR

AND

BRINE.

HORSERADISH VINEGAR.
Put into a jar four ounces of grated horseradish, one teaspoonful of cayenne, two teaspoonfuls of salt, and one tablespoonful of mustard; pour over them one quart of boiling vinegar and set the covered jar by the fire for two weeks; then boil up the vinegar, let it cool, strain through It is an excellent relish for salads, cold meats, etc. a jelly bag and bottle.
R. E. S.

MAPLE SUGAR VINEGAR.
Put into an open cask the scraping of maple sugar, odd bits of maple syrup and the rinsings of granite pans in which has been cooked maple syrup; add a little warm water and let stand in the sun covered with a D. Z. gauze until it ferments.

ECONOMICAL VINEGAR.
Save the sound cores and the parings of apples used
in

cooking.

Put

add one-half pint into a jar, cover with cold water, stand in a of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make good vinegar. H. F. L.
place,

warm

5PICED VINEGAR.
gallon of cider vinegar, one pound of sugar, one tablespoonful of three tablespoonfuls of mustard seed, three tablespoonfuls of allspice, celery seed, two tablespoonfuls of salt, one tablespoonful of cinnamon, F. E. P. and one teacupful of grated horseradish.

One

RASPBERRY VINEGAR.
Put one pound of ripe red or black raspberries into a granite bowl and pour upon it a quart of the best white wine vinegar; next day strain the liquor off the raspberries; the following day do the same but do not squeeze
the
fruit.

Put

all

together and bottle.

M.

B. C.

CELERY VINEGAR FOR FLAVORINGS.
quart of fresh celery, chopped fine, one quart of cider vinegar; one tablespoonful of salt and one of bfown sugar. Put the celery in a jar, heat the vinegar, sugar and salt; pour boiling hot over the celery, let In two weeks strain and bottle. Onecool, cover it tightly and set away. fourth of a pound of celery seed can be substituted instead of the fresh M. A. I. celery if more convenient.

One

PICKLES, VINEGAR

AND

BRINE.

38?

Pickle of Brine.
TO PRESERVE BEEF.
get thoroughly cold and firm, then rub salt into it and let remain for twenty-four hours. This draws off the blood. Next drain, and pack it in a brine prepared as follows: For every one hundred pounds of beef use seven pounds of salt, one ounce each of saltpetre and cayenne
First,let
it

pepper, one pint of molasses, ten gallons of soft water. Boil and skim well, when cool pour it over the beef. Keep in this until ready for use. The brine should be boiled up occasionally and scummed. A. Granger.

TO CURE HAMS.
salt,

every one hundred pounds make a brine of eight pounds of coarse two ounces of saltpetre, two pounds of brown sugar, one ounce of potash and four gallons of water. First, let the hams get thoroughly cold, say two days after butchering; rub them all over with fine salt; then pour over them the brine. Let remain six weeks in the brine, then take out and dry several days before smoking. N. K. Brooks.

To

A PICKLE FOR HAM, BEEF, TONGUE, BACON, ETC. Take three or four hams weighing fourteen or sixteen pounds
prunella, two ounces of saltpetre,

each.

Let them hang for a day, then rub well into each one two ounces of sal and one pound of salt. Put the hams into a deep pan and turn them over and rub them each day for three days. Make a pickle by boiling together three gallons of water, four pounds of common salt, four pounds of bay salt, and seven pounds of moist sugar. Skim thoroughly, and when the pickle has boiled for twenty minutes, pour it hot over the meat. The hams must be rubbed and turned daily, and their relative position altered, the one at the top being put to the bottom, and so on. At the end of three weeks they must be drained and dried, and smoked if practicable. This pickle will be found excellent for beef, bacon, tongues, etc., and will keep for several months if it be boiled and skimmed each time it is used, and kept closely corked. Salt and treacle should be added also to make up for the strength evaporating.

E.

TO SALT PORK.

J.

C.

Let the pork get thoroughly cold and hard, put in a boiler as much water as will well cover pork to be preserved. When it boils, mix in salt. To ascertain when there is salt enough put in an egg if it floats there is sufficient. Pour the brine in a jar and let it cool. When cold pour over the pork. C. A. S.

EAT AND FISH SAUCES
AND GARNISHINGS.
SAUCES accompanying various meats should increase
test
its

palatableness

and yet, very many fail in this matter. Some one has said that the best of a good cook is good gravy. There are four qualities demanded in

the composition of a good sauce or gravy. First, is its color: it should be attractive to the eye; second, it should be pleasing in its aroma; third, pleasing in flavor and fourth, consistency. The simplest way to make a gravy or sauce is to remove the meat from the pan, pour or skim off the fat, leaving the residue in the pan. Then, add a little hot water or milk, stirring all thoroughly. Next strain the liquid, season to taste and it is ready for use a clear, bright substance, free from fat. When a sauce is intended to be served hot, it should be kept so, and the best method to insure this is to place the vessel in which the sauce has been made in another one containing hot water. This prevents further boiling, but keeps the right degree of heat. Sauces, gravies, etc., are better made in an enameled saucepan. Below are given recipes for the

making

of

all

the favorites.

DRAWN BUTTER

SAUCE.

Put in a saucepan two generous tablespoonfuls of butter, add two tablespoonfuls of flour and stir; pour in a pint of boiling water, add a little
salt

and pepper. Simmer for twenty minutes until it thickens, then add gradually one-half tablespoonful of butter, beating until it becomes white.
Stir well, strain

and serve.

Celia McDonald.

CREAM SAUCE.
Put into a saucepan one tablespoonful of flour and two tablespoonfuls of butter, place over a slow fire and stir lightly for two minutes, adding a pinch of sugar and salt and one teacupful of cream. Stir well again for two minutes, to avoid its coming to a boil. Serve at once. Inez Hall.

GIBLET SAUCE.
in

the liver, heart, izard and neck of a chicken, wash and boil water that has been salted. Let boil till tender. Take them out with
388

Take

MEAT AND FISH SAUCES AND
a
ter

GARNISHINGS.

389

skimmer and chop into coarse pieces. Put them back, add a little butand thicken to a cream. Pepper and salt, boil a couple of minutes and Mrs. F. T. White. serve. HERB SAUCE.
tablespoonful of finely-chopped parsley and a tablespoonful of chopped onion, two tablespoonfuls of butter, a little salt and pepper. Stir Pour in a it together in a saucepan over the fire three or four minutes. Then serve. pint of white sauce and stir till it boils hard.

A

Mrs. Kate Fleming.

BUTTER SAUCE.
Put about one-half pound of butter into a tin dish or a bowl. Stand the dish in water that is boiling hard and take it from the fire when the butter has melted. Strain it through a very fine sieve, and do not let any of the sediment in the dish mix with it. Stir in a little salt and send to Mrs. Mary Holland. the table in a dish that has been heated.

CURRY SAUCE.

The powder for this sauce can be procured ready at most druggists. To make the sauce take one tablespoonful of butter, one tablespoonful of
one teaspoonful of curry-powder, a large slice of onion, a large cupful of stock, salt and pepper to taste. Cut the onion fine and fry brown in the butter. Add flour and curry-powder. Stir a minute, add the stock, season with salt and pepper and simmer five minutes. Strain and serve. This sauce is designed for broiled meats or fish. Mrs. J. E. O'Connor. OYSTER SAUCE.
flour,

Let a pint of oysters heat

in their

own

liquor

till

they begin to

ruffle.

add a teacupful of milk or cream to the liquor with two tablespoonfuls of cold butter, a pinch of cayenne and salt. Thicken with a tablespoonful of flour, boil up and add the oysters. This sauce is suitable for fish, boiled turkey, chickens, or any white meats boiled. Mrs. Maude Williams. SAUCE. CRANBERRY
into a hot dish,

Skim out

Put the berries, after picking over and washing, into a saucepan just covered with water and stew slowly over a good fire. Stir often, mashing the fruit all you can. When they are mashed, which will take about onehalf hour, take them from the fire and add the sugar (nearly a pound to a quart of berries) stirring it till it has all dissolved. Press all the fruit through a coarse sieve, and put what passes through into a dish or mold. Mrs. Amy Randall.

390

MEAT AND FISH SAUCES AND
MINT SAUCE.

GARNISHINGS.

the leaves from the mint that grows in the garden. Pick and clean and chop. Put in a deep dish with an ounce of sugar, one-half tumStir slightly and pour blerful of vinegar and one-half tumblerful of water. into a sauce boat. Keep it on ice before using. For spring lamb.

Take

Mrs. Coleman.

SALMON SAUCE.
Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool
and put over salmon.

Helen Fleming.

TOMATO SAUCE.
the tomatoes a few moments, adding salt, cloves and nutmeg. them and add one teaspoonful of butter and a teaspoonful of E. j. C. browned flour with a tablespoonful of sugar.
Strain

Cook

WHITE BECHANEL SAUCE.
quart of good white stock can be placed in a stew-pan with an mushrooms, a sprig of thyme, parsley, a blade of mace and a little salt; boil till it has extracted the flavor of the herbs and the stock is reduced to about one-half then strain. Put one pint of thick or double cream into a clean stew-pan, mix the reduced stock very gradually with If the ordinary it, and stir all the time over a slow fire until it thickens. thin cream be used mix a tablespoonful of arrowroot very smoothly into it and let simmer slowly five minutes before adding it to stock.
onion, a few

One

Laura Higbee.

BROWN
Brown slowly
in

SAUCE.

a saucepan one-half pound of butter, then mix with it two tablespoonfuls of parsley, chopped This sauce accompanies eggs, fish and very fine, and pepper and salt. Mrs. Celia Oades. calf's head.
six tablespoonfuls of hot vinegar,

QERnAN SAUCE FOR
Mix
well together two ounces of butter
it

FISH.

and a small teaspoonful of two tablespoonfuls of water and two tablespoonfuls of vinegar; stir for a minute and add the beaten yolks of two eggs, keeping up the stirring until the mixture thickens. It must not boil, and when ready to serve pour into it one-half the juice of a lemon. Make this sauce in a small glazed crock set in a saucepan of boiling water. Mrs. F. McFhee.
flour.

Put

into a stew-pan with

MEAT AND FISH SAUCES AND
TARTAR SAUCE.

GARNISHINGS.

391

One
little

cupful of mayonnaise dressing, six sour pickles, one-half bottle of

capers, one-half dozen hard-boiled eggs, one medium-sized

raw onion, a

green parsley.

Chop

all

naise dressing.

TARTAR SAUCE— No.

together very fine and mix with the mayonIvy White.
2.

Wash and mince finely four young onions; put them into a -mortar with a teaspoonful of chopped parsley, a teaspoonful of dry mustard, a teaspoonful of salt, one-half teaspoonful of pepper and the hard-boiled yolks of two eggs. Pound these ingredients until quite smooth. Put
bowl and mix with them gradually three tablespoonfuls of The oil should be put in first in drops, and afterwards in teaspoonfuls and the sauce should be well beaten between each addition. If this point is carefully attended to there will be no danger of the sauce curdling. When the oil is thoroughly incorporated, add three dessertspoonfuls of best vinegar and one of chilli vinegar. Mrs. S. Lampin.
into a

them

pure salad

oil.

CURRY-POWDER.
Curry-powder is a favorite dish with those who have resided in hot climates, and is very much liked as a seasoning. It can be prepared easily. Take one ounce of ginger, one ounce of mustard seed, one ounce of pepper, three ounces of coriander seed, three ounces of tumeric, onehalf ounce of cardamoms, one-fourth of an ounce of cayenne pepper, onefourth of an ounce of cummin seed; pound fine and sift. These can be procured at any druggist's. Carrie Earle. TART BEEF SAUCE.

Four shallots finely chopped, one tablespoonful of butter, and four tablespoonfuls of vinegar. Place in a stew-pan and stir over the fire .with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir in for three or four minutes. Now take one pint of common stock broth, a little coloring, a pinch of pepper and boil all together fifteen minutes; then add a tablespoonful of chopped gherkins, and one tablespoonful of minced parsley. Boil up together, skim and serve in a sauce tureen. A nice sauce for roast beef. Catherine Hall.

MUSHROOfl SAUCE.
of boiling water.

Dissolve one-half teaspoonful of Liebig's beef extract in one-half pint Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mushroom ketchup, skim, strain, and it is ready for table. Lucy Willis.

392

MEAT AND FISH SAUCES AND
WHITE SAUCE.

GARNISHINGS.

A
bles

tablespoonful of butter

is

placed in a saucepan.

As soon

as

it

bub-

add a tablespoonful of flour and stir it for five minutes, when it may be set on the back of the stove, and a cupful of milk poured in, the stirring going on all the time. Use salt and pepper to taste. Water can be used where the milk is called for, or more butter may be added. Some like an egg, but it must cool a little before this is put in and then * be cooked a minute or so afterward. Hannah Fay.

riUSHROOM SAUCE— No.

2.

Pare and chop off the roots of one dozen small mushrooms, put in a saucepan with two cupfuls of stock, salt and pepper to taste. Cook for thirty minutes; thicken and serve. Mrs. A. Curtiss.

EGG SAUCE.
Take one-half pint of veal or any white broth, thicken it with two ounces of butter blended with one and one-half ounces of flour; add, when it boils, some minced parsley, three eggs boiled hard and chopped separately, yolks from whites, one-half teaspoonful of pepper and a squeeze of lemon juice. Take the sauce off the fire and stir into it another ounce of butter. Serve in a tureen. If liked, the ^gg whites only may be stirred into the sauce; the hard yolks may be pressed through a wire sieve upon the meat. This is a nice sauce for calf's head. Phebe.

EGG SAUCE— No.

2.

This sauce is to serve with boiled fish. Take a small cupful of butter, and rub into it one-half teaspoonful of flour, then pour upon it about a gill of boiling water, stirring it fast. Let it boil up once. If it is allowed to boil long it will become oily. Pour it over two eggs boiled hard and cut
fine.

S.

E.

5HALL0T SAUCE.
Chop

W.

three young onions very fine, add a little pepper, a small teaspoonful of cider vinegar and the juice of three lemons. This is a fine sauce for oysters on the half-shell. E. L. S.

CAPER SAUCE.
Take one ounce of butter and a teaspoonful of flour, add a glassful of cold water, salt and pepper. Put the saucepan on back of stove, stir now and then, and as soon as it boils beat till smooth. Add two ounces of
butter and one tablespoonful of capers. bowl,

This should be served

in a

hot
I.

E. F.

MEAT AND FISH SAUCES AND

GARNISHINGS.

393

BECHAMEL SAUCE.
Cut up all sorts of soup vegetables, with two cloves and a little grated nutmeg. Cook them in butter but do not let them brown. Boil one quart of milk with a little salt and sugar. While it is boiling add the mirepoix (the above vegetables), cover and set it aside where it will not boil any more. Make a roux with butter and flour, cook slowly and do not let it burn, for it must be white. Add gradually a sufficient quantity of veal and chicken blonde. Skim off all the fat and strain through a fine strainer. Set aside to cool but stir it frequently so it will be very smooth; keep in a Mrs. Henri Marquise. cool place.

HOLLANDAISE SAUCE.

Rub

one-half cupful of butter to a cream.

Add

four well-beaten egg

yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt

and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and Stir until the sauce becomes a thick set it in a saucepan of hot water. cream. Do not allow it to boil. Stir a few minutes after removing from
the
fire.

It is

a fine sauce for

fish,

asparagus, or cauliflower. Jennie Hills.

CELERY SAUCE.
Twelve heads of celery, twelve green tomatoes, six large white onions, two green peppers, one-half teaspoonful of mustard, one-half ounce of
curry-powder, three cupfuls of brown sugar, one-quarter teaspoonful of cayenne, five cloves of garlic, two quarts of vinegar, one-half teaspoonful of black pepper, salt to taste; chop separately, mix and boil one and oneMrs. Smith. Bottle while hot. half hours.

GARIBALDI SAUCE.
Four pounds of tomatoes, one pound of raisins, three pounds of sugar, one pound of apples, one-quarter pound red peppers, one-half pound of onions, one lemon, one small cupful of salt, three pints of vinegar. Chop Mrs. Kellan. all fine and cook.

CHUTNEY SAUCE.
Select twelve ripe tomatoes, twelve large apples, four onions, one

pound of raisins (seedless), one pound of brown sugar, three green and two red peppers, two teaspoonfuls of ground ginger, one-third of a teaspoonful of red pepper and a chocolate-cupful of salt. Add one quart of Mrs. T. Thompson. vinegar and boil all together for one hour.

394

MEAT AND FISH SAUCES AND
Slice

GARNISHJNGS.

GOVERNOR'S SAUCE.
one peck of green tomatoes, sprinkle heavily with
salt

and

let

them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one
teaspoonful each of ginger, pepper, a pinch of red pepper, a teaspoonful of mustard, a cupful of brown sugar, and a cupful of grated horseradish. Let them all simmer a little over two hours. Tillie.

PICKLES OF ORANGES.
Select six fine oranges.

Cut them deeply, rub well with

salt,

and

let

stand in a place four days. Sprinkle a tablespoonful of coriander seeds over them and cover them with one and one-half pints of boiling vinegar in which two blades of mace have been simmered for two minutes. Boil the vinegar once or twice and pour it again upon the oranges, then cover the jar with bladder, and store for use. This pickle is designed for wild fowl and should stand two months before being used. Mrs. Hannah Fuller.

warm

ONION SAUCE.
and boil them tender. Press the water from them, chop them fine, and add one-half pint of hot milk. Add a little butter, a salt-spoonful of salt and pepper to taste. Serve with boiled veal, poultry or mutton. Mrs. A. Sears.
Peel
nice white onions

some

RUSSIAN SAUCE (PIQUANT).
Four tablespoonfuls of grated horseradish, one spoonful weak musdash of cayenne pepper, and two spoonfuls of vinegar. Mix thoroughly and serve with cold meat. When used for fish add it to melted butter two parts of butter to one of sauce. Mrs. K. Pinkham.
tard, one-half spoonful of sugar, a little salt, a

SAUCE FOR GAME.
Take one-half tumblerful of currant jelly, one-half tumblerful of port wine, one-half tumblerful of stock, one-half teaspoonful of salt, two tablespoonfuls of lemon juice, four cloves, a little pepper. Simmer the cloves
and stock together one-half hour. Strain this over the other ingredients and let all melt together. Part of the gravy from the game can be added to it. Mrs. R. Fish. HORSERADISH SAUCE.
with

Put two teaspoonfuls of prepared mustard into a large cup and mix it a teaspoonful of powdered sugar, a salt-spoonful of salt and five tablespoonfuls of good vinegar. Stir this preparation briskly for two or

MEAT AND FISH SAUCES AND

GARNISHINGS.

395

three minutes with a wooden or silver fork, then pour it into a tureen in which has been placed a stick of horseradish finely grated; stir the mixMrs. C. Dixon. ture again and serve.
root, mixed with A delicious lemon juice, a little salt, and a suspicion of white sugar. The lemon is to mix the sauce. Served with cold meats it makes them much more inviting and palatable. This sauce will retain its flavor for some time if kept well covered when not being used and the root does not discolor so

HORSERADISH SAUCE— No. 2. sauce is made from grated horseradish

quickly as

when made

in the old

way with

vinegar.
3.

Eliza Higgins.

HORSERADISH SAUCE— No.

good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together, and serve Carrie Long. in a pickle jar with roast beef.

A

LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar and pound smooth paste; melt butter the size of a large Ggg with a wine-glassful of vinegar and a teaspoonful of prepared mustard, now stir in the coral and spawn and a pinch of salt and dash of pepper; mix until smooth.
to a

Mrs. M.

P.

APPLE SAUCE TO SERVE WITH HEAT.
core and quarter tart juicy apples and stew until tender. and then beat with a granite spoon until they are light and lumpSweeten Emily B. Serve warm with roast pork, duck or goose. less.
Pare,

ASTRAKHAN SAUCE TO SERVE WITH MEAT COURSE.
Select red juicy apples, cut in halves, take out core but do not pare; place in a shallow stew-pan with sufficient water to cover and a cupful of

white sugar to every half dozen apples. Each half should cook on the bottom of the pan, skin downward and be removed from the others when done so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a platter and boil the syrup ten minutes longer. It Pour it over the apples. A few pieces of lemon will then be like jelly. Mrs. Lillie T. peel boiled in the syrup adds to the flavor.

CIDER APPLE SAUCE.
Boil two quarts of

only what simmer three hours.

cider until reduced to one, then put into it pared and quartered apples the syrup will cover; let the whole

new

Marion.

TO BROWN BUTTER. . Ione Higgins. Palmer House Chef. Hannah Merriam. a lemon thinly sliced and a glassful of white wine. Palmer House Chef. Strain for any kind of fish. Mattie French. M. two mushrooms. Mrs. BLONDE FISH SAUCE. let boil off stir in a twenty minutes. Serve when the butter is dissolved. Bring to a boil one-half cupful of vinegar. it tablespoonful of flour. Put a piece of good butter into a hot granite pan and toss until it browns. stirring it constantly. salt-spoonful of stir in three teaspoonfuls one-half teaspoonful of sugar and a Let cook two minutes. P. by degrees. for four or five minutes. L. put it and cork tightly. of mustard. a cupful of melted butter and the yolks of three eggs well beaten. creamed salt. Stir brown flour into it until it is smooth and quite brown. Heat one-quarter of a pint of good vinegar. TO BROWN FLOUR. To be used for coloring sauces. in cold vinegar. HOW Take one-quarter of half pint each of water TO MAKE FRENCH MUSTARD. stir into it one-half teaspoonful of made mustard. set it upon a moderately hot stove and stir continually until it is brown. Put three tablespoonfuls of stock in a stew-pan and stew the following ingredients one-half hour over a slow fire: An onion cut small. a sprig of parsley. but not scorched. pour over it oneand vinegar.396 MEAT AND FISH SAUCES AND GARNISHINGS. Spread a small quantity of flour upon a tin pie plate. Put away in jars closely covered. When cool. It is frequently called for in coloring and thickening sauces. calamus root the size Just before taking into bottles it a pound of best yellow mustard. TO MAKE MUSTARD. Add a pinch of salt and a piece of Put it on the fire and while it boils add a of a pea. but through a sieve and use it keep stirring the pan over the fire do not allow the contents to boil. a little pepper and a slice of fresh butter. When nearly done add. teaspoonful of sugar. FISH SOUR SAUCE.

F. pass them through a sieve and keep in well-corked bottles. E. currant jelly. creamed onions. When dry and brittle pick off the leaves. Boiled fowJs: Onion sauce. COLORING FOR GRAVIES. Strain and bottle. Boiled turkey: Oyster sauce. and Roast mutton: Mint sauce. Set on the Add one-half cupful of water and let boil for stove a few minutes. one clove of garlic. mushroom sauce. mustard. one ounce of summer savory. Venison or wild ducks: Cranberry sauce. one-half ounce of mace and one nutmeg grated. one ounce of bay-leaves. Roast lamb: Mint sauce. caper sauce. . Pound in a mortar one-quarter of an ounce of cayenne pepper. giblet sauce. Roast beef should be accompanied with tomato sauce. Prudent Housewife. egg sauce. put them in a clean can and cover. 397 AROMATIC SEASONING. This will keep for months. Boiled mutton: Onion or caper sauce. P. Foster. one ounce of basil and one and one-half ounces Dry thoroughly and pick the leaves from the stems. HERBS FOR WINTER. currant jelly. or any of the sweet herbs. Mrs. mint. of marjoram. jellies. one-half cupful of sugar and put on a tin plate. good SAUCE ACCOMPANIMENTS FOR VARIOUS MEATS. Mix one and one-half ounces of thyme. till Take thoroughly brown. Mix well together. of pepper corns. onion sauce spinach. one ounce one ounce of cloves. cranberry sauce. apple sauce. Roast veal: Tomato sauce. To preserve herbs for winter use such as sage. Roast turkey: Cranberry sauce. Examine and throw out poor sprigs. F. cranberry sauce. horseradish sauce. then tie up into small bundles and hang bottom-side up until dry in a warm airy place. green peas. Stewed chicken: Curry-powder. thyme. grape or currant jelly. Roast goose: Apple sauce. mustard. the thinly-peeled rind of a lemon.MEAT AND FISH SAUCES AND GARNISHINGS. cranberry sauce. They should be gathered fresh in their season after a rain. drawn-butter and lemon sauce. When wanted for use rub and sift. currant jelly. Roast pork: With apple sauce. cranberry sauce or pickles.

Garnishings. fresh parsley. slices of lemon. salted almonds. CARROTS FOR GARNISH. Broiled shad: Mushroom sauce. serve Millie Van Ness. (Spanish Style. A garnish for roasts. Scald two small slices of ham. Pickles of all kinds. German sauce. Peel and cook one-half dozen turnips and then cut them into any fancy shape desired. then stir in one cupful of cooked peas. W. cut into squares. HAM FOR fuls of butter into a GARNISH. Put them into a saucepan with a little broth. OLIVES FOR GARNISH. are especially nice for fish while capers are appropriate for leg of mutton. B. TURNIPS OR CARROTS FOR GARNISH. add a pinch of sugar and boil till done. Mrs. mix well over the fire. sugar and pepper. Broiled steak: Mushroom sauce.) Select large olives. Boiled lobster: Lobster sauce. add a little . etc.398 MEAT AND FISH SAUCES AND GARNISHINGS. B. olives and most of compotes are Mrs. Boiled fish: White cream sauce. White. Put nice little GREEN PEAS FOR GARNISH. M. on platter with roast lamb. parsley or egg sauce. by cutting them them round and round in spiral shape so as to retain their shape. balls. rub off their skin and trim them with a knife in fancy shapes. boil till soft and use as garnish. I. Put them into a saucepan with beef or chicken broth. and sprigs of mint for lamb. lemon sauce. herb sauce. Clean young carrots. M. game and fowl is with sprays here and there around the outer Slices of lemon edge of the platter and also on top of the meat. A. remove the stones from one-half cupful. Stir over the fire for two or three minutes and when thoroughly hot. suitable with all roast and boiled meats. season with salt. such as cubes. add Thicken salt and pepper to taste. L. Put one tablespoonful of butter and one teaspoonful of flour into a stew-pan. pour in some white stock and stew slowly until the olives are tender. Put in a saucepan. The simplest method of garnishing roasts. Put two tablespoonfrying-pan and when hot lay in the ham. a trifle and serve with boiled beef. Sterns.

. It is generally understood by all housewives that desserts and puddings of all kinds are more appetizing in looks. juicy-looking berries. GARNISH FOR SALADS. J. Gregory. Mrs. <699 Fry until a light and pepper brown to taste and two thin slices of in quarters. and hence more palatable. when they come on the table in an attractive manner. Garnish for salads is meat and vegetable — but spoken of more — it is Mrs. both at length under Salads not out of place to add here that hard-boiled eggs sliced or cut lengthwise are a most appropriate as well as appetizing finish to the ornamenting of a salad. color. large. Gregory. but the beauty and the simplicity. Beets boiled and cut dice shape. salt GARNISHINGS. coction of a dish that strikes home to the heart. a cherry pudding strewed with a few fresh or candied cherries. lemon cut game. is greatly enhanced in looks when surrounded with a few It is not always the elaborate conelegant. GARNISH FOR PUDDINGS. all add to the looks and therefore flavor. or a shortcake the inside of which is filled with slightly crushed berries. Steamed plum puddings when in mold and reversed on a pudding platter and scattered over with a few plums halved. A nice garnish for C.MEAT AND FISH SAUCES AND parsley. capers and powdered cheese.

of tomatoes peeled 400 One peck . Chas. Cover the whole with vinegar and boil till as thick as a jam. Put spices in a bag and add the sugar. slice them thin. strain. RIPE TOMATO SOY. stew slowly two hours. four ounces of ginger and three pints of cider vinegar. an ounce of black pepper. let stand twenty-four hours. Cover well with cider Mrs. and put over the fire with twelve raw onions. Take a peck of green tomatoes. then add three onions. stirring occasionally with a wooden spoon. one cupful of salt. allspice.Relishes raisins. and catsups TOMATO CHUTNEY. one pound of two onions. Mrs. Cole. ten oiyices of salt. twelve green peppers. one-half head of cabbage. chopped. and sliced. one tablespoonful of cloves. green tomatoes. the cabbage and peppers. drain off liquor and add one head of celery. put one-half cupful of salt over them and let drain for twenty-four hours. red peppers. Let them stand twenty-four hours. one table-spoonful of cinnamon and one tablespoonful of allspice. vinegar and let it simmer for four hours. six onions. one pound of brown sugar. six apples. GREEN TOMATO SOY. cinnamon. one tablespoonful each of ground mustard. ginger. when nearly done add one pound of sugar and one-quarter pound of white mustard seed. one ounce of allspice. THIRTY tomatoes. cloves. Milburn. Mrs. all well of One peck chopped. and one-half spoonful of cayenne pepper. Hudson. chopped fine. one quart of vinegar. one-quarter of a pound of ground mustard. INDIA RELISH. to prevent Katie Upton. Chop the tomatoes. add one pint of salt. burning. one-half pound of white mustard seed and a little cayenne pepper. eight onions. one and one-half pounds of brown sugar.

" TOMATO CATSUP. five large green peppers. two large red peppers. To one GRAPE CATSUP. four tablespoonfuls of salt. 3. twelve tomatoes chopped. Maggie Green. Then bottle it.RELISHES AND CATSUPS. CHILLI SAUCE— No. four tablespoonfuls of mustard. Wash and strain stew ten pounds of fruit over a slow fire until soft. 401 Take a peck of ripe tomatoes. Boil down to five quarts. two large onions chopped fine and two teaspoonfuls of salt. Bottle and set away. If you use canned tomatoes four cans equal one peck of whole ones. Mrs. two teaspoonfuls of sugar. then strain through a colander. Boil till thick and then strain it again. Mrs. It must never stop boiling. Put all on to boil. Three teacupfuls of vinegar. One bushel of tomatoes. one teacupful of salt. one large cupful of sugar. Boil and strain through a coarse sieve. one teaspoonful of red pepper. Carrie Vroman. Take six large onions. cutting them all up. tablespoonful of black pepper and one-half teaspoonful of cayenne pepper. one and one-half whole black peppers and salt to taste. Very nice. four tablespoonfuls of pepper. One -half bushel of tomatoes. 2. M. F. TOMATO CATSUP— No. Skinner. Dawson. cork and seal in heated bottles. After straining put in the ingredients and boil down one-half. two tablespoonfuls of allspice. two tablespoonfuls of cloves. adding about a pint of Boil slowly four to five hours. skin and cut up coarse into kettle. three peppers chopped fine. H. TOMATO CATSUP— No. gallon of strained tomatoes. three onions. one tablespoonful of mace. Cut and heat the tomatoes until they are soft enough to strain. Add one-half teaspoonful of powdered cloves. CHILLI SAUCE. cold water. Then through a sieve and add nine cupfuls of granulated sugar. Add one small teacupful of one pint of cold vinegar. 2. put one quart of vinegar. one teaspoonful of cinnamon. Mrs. Boil all these together one hour. four tablespoonfuls of mixed spices. and a good-sized bunch of celery. CHOW-CHOW. Bottle while hot and pour over a teaspoonful of olive oil before corking. simmer on back part of stove two hours. For Chow-Chow and Piccalilli see Department of "Pickles. M. one teaspoonful of powdered allspice and four dashes of cayenne. L. H. salt. two .

pounds of ripe currants. two teaspoonfuls of cloves. CURRANT CATSUP. eight cupfuls of sugar. F. two teaspoonfuls of cinnamon and three large onions chopped fine. one-half teaspoonful of black pepper and cover with cider vinegar. CURRANT OR GRAPE CATSUP. three pounds of sugar. Place over slow fire and boil one hour. stir the currants. Make same as grape catsup. being sure to gather fruit before it is too Lillie T. Linnie Beattie. Smiley. Lettie T CUCUHBER CATSUP. one-third of a teacupful of salt and drain over night. Then add one-third of a cupful of mustard seed. pepper and allspice. E. This will keep in a cool place for some time. Lillie T. one tablespoonful of ground black pepper. stew tender in as little water as possible. P. Mince two small onions. Mrs. Make same ripe. 2. two teaspoonfuls of pepper. Stir all together adding two tablespoonfuls of salt and cider vinegar enough to cover. CRAB-APPLE CATSUP. cinnamon. peel and quarter two quarts. mix with one-half teaspoonful of horseradish and same of white mustard seed. Select sound apples. Pour over enough cider vinegar to make quite juicy.102 RELISHES AND CA TSUPS. Boil until a little thick and bottle. Seal. J. one tablespoonful each of cloves. one quart of vinegar. allspice and one teaspoonful of black pepper. add two chopped onions. Berries are good also. then press through a sieve. two tablespoonfuls of cinnamon. CUCUMBER CATSUP— No. one-half teaspoonful of salt. . Grate six fairly ripe cucumbers and drain in a colander. two tablespoonfuls of allspice. GOOSEBERRY CATSUP. Fine for corned mutton. Packard. L. teaspoonfuls of cinnamon. M. five Eight pounds of currants. of the sifted apple them until To a quart add two teacupfuls of sugar. Seal while hot. P. strain and boil fifteen minutes longer. Boil in a granite kettle until just thick enough to run freely from a spoon. as grape catsup. one tablespoonful of salt and two quarts of cider vinegar. Peel and grate one dozen green cucumbers. PLUM CATSUP. Do not cook. Marion C. Boil fifteen minutes one-half pint of vinegar.

canned fruit and vegetables. where fresh cannot be obtained. also corn-meal. during the command flocking hither. bologna sausage. seashore. but lips. HOW In stove. Tin plates and cups can be kept clean by occasionally scouring them with ashes or sand. dried beef. Regulate the draught by placing something in front for a blower. healthy exercise and simple living. in reside in large cities to-day who MOST personsendeavor. to get away for a few weeks to the country. offered by the camp out "Summer or build cottages. Dig out a hole in the bank the size and shape of the stove and line all with stones except the front. others accept the hospitality Hotels. These an outfit: will the campers. "Roughing it" has become quite a fad and when we consider that the idea includes not only change of location. we must all admit that it is a good thing for mankind. but change of dress. smoked ham. salt fish. Coffee and tea pots should not have spouts. TO ARRANGE THE STOVE. Plenty of 403 . Bacon. wholesome living and pure air can be enjoyed. Crackers. Scores. as as not to melt off. rye and graham flour. camping out the most important thing aside from the The PROVISIONS FOR CAMP LIFE. Some prefer the gasoline or oil stoves. mountains or inland lakes where good." an institution made necessary by the advance of time.and have means at heated season. eggs. Potatoes. tent is the top of a common cooking stove with stove pipe to fit is just the thing. and the lips should be riveted on. although stoves can be purchased on purpose for camping at a cost of three or four dollars. depend much upon the locality and the requirements of the following suggestions may be serviceable in making up wheat.

molasses. Cover tight and let simmer two hours. pepper and butter. ready to serve. thread. lay flat on the back and lift out the bones. Thicken with flour and stir in two spoonfuls of catsup. pepper and flour and cover with cold water. necessary utensils are coffee pot. spiders. lard. butter. lanterns. strings. vinegar. shovel. and draw. simmer A. ropes. beans. Most of the recipes in other parts of this book are appropriate for camp life but we give under this head a few that are especially appropriate for out-door cooking. spoons. Wash carefully. BROILED BIRDS. then cover with wet In forty-five minutes draw from the coals and clay and bury in hot coals. sugar. needles. Open STEWED PATRIDQES. Cover with wet clay and bury in hot coals and bake one hour. M. Feathers and skin will come at same time. pepper. Serve on toast. one hour longer. first seasoning a little Leave on the head. (Hunter's Style. of course. A. cups. soap. PIGEONS OR GROUSE. Split if large. Brooks. — with out the insides. Sprinkle with flour. roasting. Oven must be A. If for broiled. In camp life small and large birds should be either roasted. open up. NECESSARV UTENSILS. baking-soda. J. onions. salt. ginger. upon the size. Delicious peel off the clay. ten minutes. kerosene oil and candles. kettles. . coffee. gridiron. J. The time depending. bakers. and serve. stewed or Pick off the feathers and draw them. mustard. Johnson. forks. season. wash and close up again. fishing tackle. M. pails. oat-meal. Take . a longer time for a larger fish. cover the bottom with water and roast thirty minutes. fins and scales. basins. fifteen. J. bags. and it is William H. nails. hammer. gun and ammunition. cooked in this manner. FISH BAKED IN THEIR SCALES. It is unequaled in flavor. matches. Place two partridges in a small kettle and dredge with salt.) the bird in the usual manner. Season with salt. wipe and broil over a hot fire if small. tea.40-1 HOW AND WHAT TO COOK WHEN CAMPING OUT. axe. When done peal off the clay (at which time the scales will also come off). towels and flannel clothing. chocolate. M. A. tie the legs down and place in the pan. salt. Then take off the head. M. and clean. rice. The BIRDS ROASTED IN THEIR FEATHERS. knives. very hot.

Prepare the coals as also for clam-bake and have ready five or six quarts of beans. place in a tub and cover with clean water. of good salt pork cross cut. Start the fire. Fill this bin with small sticks. the pork. of potatoes. drain. Have ready some . For a dozen large trout fry six slices of salt pork brown. then cover the stones with a green seaweed about one and one-half inches thick. Bake thirty-five minutes. then cover with seaweed until no steam can escape. split to the tail and clean. Have ready the clams. the day before. peel a generous lot of onions. and on top of these a layer of stones. season with salt and pepClean also a live lobster. Clean one fresh cod nicely. and wrap in a clean cloth. around the inside of this place other stones to form a bin. cut off the ends. Make the oven of flat stones placed together in the form of a square. Wash and CLAH-BAKE. Remove the covering from one corner at a time only so that the rest may keep hot and all hands take hold and help themselves. crosswise. Cover the whole with a piece of cotton cloth to keep out dirt. spread them on top of the seaweed. except have iron kettle in which the beans are to be baked. with cover. (Angler Style. This fattens them. cover up with fresh grass and let cook fifteen hours. Into the water throw about one quart of Indian meal. about two and one-half feet each way. (Outing Style. then the vegetables. A — — BEAN=BAKE. Fry a nice brown and serve with Louis Hamilton. allowing it to burn down until the stones which are on top settle into the coals. containing the beans on the live coals. On these pile larger sticks. as the case may be. J. then the fish and a live lobster. In the center and on top of the beans. party of twenty will require a bushel of clams. if possible. 405 BROOK TROUT.) Build an oven in it rofcnd and of a size to much the same way as for accommodate a large a clam-bake. Jefferson. more or less. When time to use wash thoroughly in two or more waters. parboiled and seasoned with salt. Now put the kettle.HOW AND WHAT If TO COOK WHEN CAMPING OUT. Clean out quickly all the cinders with a poker.) you cook brook trout as the angler does. which should be gathered. husk some green corn (leaving on the inner husk to keep it clean) and all is ready for the oven. Leave on the shell. pepper and molasses. Wash plenty per. place two pounds. cleaned. take out and put in the trout.

cover with hot ashes and lay on one dozen or more (with jackets on. and over them put on more ashes and then red-hot coals. John Smith. feast at delicious butter. Take three teacupfuls of corn-meal. but clean) as the needs of the company require. "roasted potatoes are the best. I. ." Let the coals get red hot. wipe clean. C. hand. with salt." said Stanley. and pour on boiling water into small. Three teacupfuls of corn-meal. Spread one-half inch deep on buttered tins and Mrs. one teaspoonful of CORN CAKE. CORN DODGERS. John Smith. salt. Delicious. and fry fifteen or twenty minFine. I did and they are fine. then make spoonful of sugar. Eastman. on his return trom an outing trip in Michigan. for a Mrs. Let stand twenty-five minutes. utes in boiling fat. To be eaten very hot.406 HOW AND WHAT is TO COOK WHEN CAMPING OUT. crush open and drop in a speck of butter and sprinkle Stanley's Mother. Try them. ROAST POTATOES. one tablespoonful of sugar. and all fall to. wet with boiling water and then beat in one egg. one tablespoonful of butter. "Of all the potatoes I ever tasted. a generous pinch of salt. bake brown in a quick oven. good warm steamed brown bread. one tableenough to wet it. Take out. flat cakes about one inch thick.

Be timely wise.BOOK II "Nor love. wealth ?wr poivcr Can give the heart a cheerful hour When health is lost. nor honor." . With health all taste L of pleasure flies.

People say that man requires a certain amount of fat. The increase of flesh beyond a proper amount becomes a disease.— rJr ^£b ^ WHAT HAKES HEALTH? IS matter IT thata we well of no small importance consider the subject family with a food that will perform the mission of strengthening and at the same time the mission of enriching life? Vegetarianism has. Seeds and nuts have been found far superior to animal fats. that although animals appropriate nutrition they never form it. Vegetarians build their theory on the single fact that all nutritive matter is formed by vegetables. so he does. This the vegetarians claim is a false theory. not to accumulate fat. from the first. and they ask 408 . Well. but here again comes the vegetarian who says that " the vegetable world furnishes it generously." Flesh eaters also bring forward the argument that animal food must be more readily assimilated than vegetable. To be well nourished is to replenish tissues. because the people who live upon it are generally fleshy. making no loud boasts. but drawing converts to its theories until to-day there are hundreds in every state in the Union. and that when men eat animal food. they take on the unhealthy conditions of the very animal how can we best supply the human they feed upon. steadily pursued its way.

" — — . Thousands who are not quite ready to declare themselves vegetarians have diminished their use of meat very materially within the last year. who DeLesseps himself became a vegetarian and live most upon barley. the Suez Canal. Every fruit contains substances designed to inspire and humanize its votary. It hauls heavy loads with no seeming effort. vegetarianism has made many converts. By this means. At the time America was discovered the inhabitants upon this cereal. so cheaply and with less trouble than cereals and vegetables. remained so during his life. vegetables and nuts has sprung up that we hope will bring its reward in increased health and greater mental activity. but suffice it to say that vegetarianism is bound to grow and the quicker we spare the blessed lambs and innocent calves. man's chief diet. "I had been considerable of a vulture. a demand for fruits. they could not have endured it. a wonderful achievement. lives entirely upon plant life. for instance Indian corn. The elephant. It is true that the whole earth teems with fine food and it will ever No article of diet supplies nutriment yield bounteously to her children. At first the change in diet from meats to vegetables will perhaps seem difficult but if persisted in one will be able to say with a prominent vegetarian. After a few weeks of fruits and vegetables there came over me a feeling of exultation and superiority and crispness that was truly novel. cereals. and there came in its stead a growing horror of flesh. and for some time after eliminating flesh from my menus I had desire for it. In the vegetable world. could never have been built by any meat-eating people in the world. with fruits. Man's greatest burden bearer the horse by nature lives solely on a vegetable DeLesseps said that diet. Take. The work was accomplished by Armenians. have a large place in the list of health preservers". 400 not a fact that thin people will endure illness far better than those whose adipose tissue is extreme ?" From a humane point as well as a health point of view. a bewildering variety. the healthier and happier we will be. and so we might go on. The juices are cool and healing and Fruits. of which there is greatly assist in digestion. The articles can be produced in such quantities that they should continue to be pure and within the reach lived almost exclusively of all.HEALTH PARAMOUNT TO ALL if " it is ELSE. the strongest of all animals. and were doubtless intended by the creator to constitute. But gradually that desire faded. Nuts also are nature's choicest food products. Rice furnishes more human beings nourishment than any other article in existence. there need be no adulterations. The climate being hot.

can well learn a lesson from the animals none of the animal kingdom ever eats except when it is hungry and as soon as it has consumed sufficient to gratify that hunger. and are exercising a sensible supervision over the food of their children. life. This knowledge would not only enable her to keep her family How in health. but neglects their food? A mother who looks well after these things may truly be called a Homekeeper.— 410 HEALTH PARAMOUNT TO ALL ELSE. but would teach them how to take care of themselves. The dreamless No weary ache. health is ful. 'twere joy a ringing chorus of joy and ecstacy to heaven. which are satisfied with the proper amount of food and continue to impose extra duties upon the stomach. it is a truth The in all — that will strike home to the mother's heart. HOMEKEEPING NOT HOUSEKEEPING. it cannot be tempted to continue its all if We — repast. "Oh. Every mother -in the land should learn something of the chemistry of cooking. the first step is taken toward destroying health. They are the other grand reforms of our progressive age. Let us remember the adage: "We do not live upon what we eat. are coming to the front in that. yet. as relations of food. if the many thousands who are suffering could toss aside their aches and pains and sing the glad song of returning health. but upon what we digest. mothers. and are becoming acquainted with the methods by which nutriment is best introduced into the system. exercise and ventilation to studying the subject of the health. where is beauty without health? What would swell up within the reach of the simplest rules of every-day life be observed. When an author makes the assertion and proves it that the nature and character of the man or woman has a close relation to what the child was fed upon. Every woman desires to be beautiStrange to say. of care. then indeed. of strife brings to me! each night to sleep sleep that health can give to live. to be strong! each A To fresh delight to morn wake to to feel. spring with bounding pulse to meet Day Whate'er of work. Homekeeping and housekeeping should go hand in hand but it seems as — . no wearing pain Ah." When we ignore our natural instincts. the real homekeepers. often it is true that a mother studies every other method of bringing up her children in a successful way.

hope of arousing and cultivating intelligent interest in respect to the nutritive value of the most common articles of food. 10. So.3 81.7 85. butter and nuts furnish the fats to those who do not eat meat. PER CENT. BREAD. Sweet Rice Millet 86.2 87.6 81.7 14. Japanese Rye. 85. Flint Corn. from "Science in the Kitchen. The woman unlearned a most admirable housekeeper. the world-famed sanitarium town: In the GRAINS. Michigan. 86. .8 4. 9. literary is the basis of housekeeping. may be none too much for homekeeping. Cereals and vegetables the brain and muscle. Wheat.8 85. Russian Oats Corn. one for the other. but the highest and greatest gifts and the most exquisite cultivation are or social culture.2 83. supplying the elements required by the system.8 92.6 84. NOURISHING PROPERTIES OF VARIOUS FOODS. Diehl Wheat. PER CENT.5 84.9 85. I present the following table.9 6.7 86. Barley Whole Wheat White Rye Swedish Speise Brod Zwieback. Michigan. Buckwheat Irish Moss FLOUR. 83.1 Manna FRESH FRUITS." We have here endeavored to pay some attention to food values. Winter Rye. German Barley Barley." published at Battle Creek.8 Oat Corn Buckwheat Bean Pea Arrowroot Pear Prune 12. Fruit gives the acids. 411 Whiting says in the World Beautiful that the two "have gotten sadly taken.9 57.6 26.8 84 85 Plum Peach Raspberry Strawberry Whortleberry 88 87 82 13. 82.7 89. White 83.9 74.5 Banana Cherry Cranberry Currant 6.2 86. Dent Corn. Apple Apricot Blackberry 13. .9 10.5 85. White Wheat.4 7 1 7 1 HEALTH PARAMOUNT TO ALL Lillian ELSE. Michigan. Rye Macaroni 80. The finest and most liberal culture is none too fine to fit a woman for homekeeping. Cream.4 13.7 13. Grape Gooseberry 91 18.9 84. but mere industry and — trained intelligence in art. Poland Wheat.7 54.4 10.2 10.3 . Graham Wheat Rye Barley 85.

Walnut Hazelnut Sweet Almonds Peanut Cocoanut VEGETABLES. Kellogg. Green. Melon Squash Onion Pumpkin Tomato Peas. MILK AND BUTTER. there are many . 16. 28. 22. 27. "Let us be thankful. 10. 4. French or Kidney Peas. Cucumber Asparagus Cauliflower Winter Cabbage Red Cabbage White Cabbage Spinach Celery Head Lettuce Potato 8.67.2 79.4 79.2 40. German 85.2 87.8 2 3 5 1 4 7 5 1 412 HEALTH PARAMOUNT TO ALL DRIED FRUITS.56 . PER CEN ELSE.4 II. 84.5 4. Peas. Prune Pear 69 63 67 49 Cow's Milk 14. Field Peas.9 24. 6. 5.. Veal Pork Poultry White Fish .. 14.7 83.2 8. Stilton 34. 78. Peas.8 10. Garden Small African 19.3 90. Apple Cherry Raisin Fi 86.2 87. Green Beans. but that everything announcing that there would be no turkey. and especially so as every form of animal food was also excluded.4 5.2 8. Carrot 11. 23. Chestnut 89.7 87. 8. 26." said Dr.61. Lima String Beans Lentils Lentils. Honey Buttermilk Milk of Cow-tree 9. Beef.7 18. Salmon 83. Cream Swedish Butter French Butter Cheese. in very intelligent persons who did the same thing.4 Date NUTS. Skimmed Milk SACCHARINE. 37. no animal food of any kind. 66 . 22. VEGETABLES. 75. Peas.4 68. 10.2 10.8 74. White Peas. at a recent Thanksgiving dinner of the Battle Creek sanitarium. Yes. Sugar Beet Parsnip Sweet Potato Syrup 88.6 50. PER CENT.3 8.3 8. People who have never thought upon this subject doubtless think that such a feast would not be a Thanksgiving feast. White Turnip Beet MEATS. but there are many thousands of alive. 13.. Lean Mutton 28. else is VEGETARIANISM not only that we are alive.2 82.7 Egg White of Egg Yolk of Egg Entire 26. 48.2 89.

In order to show what a grand dinner can be made of vegetable foods. after examining the same. Breakfast Oatmeal Crackers DEXTRINIZED GRAINS Granola Graham Crackers Currant Puffs Granut Granose Flakes Toasted Granose Biscuits Crystal Wheat Granola Porridge Peaches Zwieback Passover Bread White Crackers Breakfast Rolls Cocoanut Crisps — fermented breads White Bread Fine Graham Bread Coarse ENTRIES Sliced Protose or Nuttolene Graham Bread —Jelly COOKED FRUITS Pears Prunes LIQUID FOODS FOR INVALIDS Dairy Milk Sterilized Dairy Milk Fruit Coco Dairy Cream Caramel-Cereal Broiled Protose Cottage Cheese Baked Apples Poached Eggs Plums VEGETABLES Baked Potatoes Cream Sauce Protose Hash Stewed Tomatoes — Gluten Gruel Almond Cream . and to furnish suggestions for those who may desire to adopt. Vegetable Oyster Soup Tomato Bisque Toasted Wafers Swieback Sticks Cocoanut Crisps Walnut Buns Fruit Cocoa Nut Roast Dressing Nuttolene—Mint Sauce Protose Cutlets Caramel Cereal Grape Nectar Cranberry Sauce Escalloped Potatoes Malted Nuts Peaches Kumyss Plums Cherries Baked Sweet Potatoes Asparagus Strawberries Kornlet Boiled Onions Lemon Malaga Grapes Pie Gold Cake Pecans Hubbard Squash Potato Salad Roasted Almonds Apples Oranges Lettuce Celery Bananas Bromose any one will examine a half-dozen typical.HEALTH PARAMOUNT TO ALL strict ELSE. and to assist those who may be interested in the subject. the vegetarian diet. at least in a small measure. that it is possible To illustrate this fact. he will agree with us. vegetarians in our broad land to-day. well-ordered vegetarian menus. I give place to a few every-day breakfasts and dinners which have been furnished me by the Battle Creek sanitarium: If BREAKFAST—THANKSGIVING MORNING FRESH FRUIT TOASTS Apples Toasted Whole-wheat Wafers Snowflake Tomato Strawberry Malaga Grapes CEREALS Food Cream unfermented'breads Rolled Oats Sticks Cal. to prepare a good menu without the use of meats. 413 Doubtless a large number have drawn their inspiration from the above institution. I give the menu of the above dinner: Graham Bread White Bread Granose Biscuit riENU.

Beef Veal 74 75 71 Mutton Pork Chicken 76 73 73 82 Cod Haddock Sole 79 . only equal to Water. is Another table showing that the very best animal food the vegetable in nutritive value: Albumen or ioo Parts.414 HEALTH PARAMOUNT TO ALL ELSE.

and no longer cared for what had been his bane. can personally vouch for a case of a young man who had become addicted to the use of intoxicants. fruit "became meat and drink" to him. and when their value is more generally understood. intemperance and many other evils would be much lessened. fruits FRESH for may safely be ills many of the table is it absent. and were it to constitute half of the daily diet. A friend advised him to try He ridiculed but followed his the use of oranges before breakfast.HOW TO SERVE THEM. he resorted to the immediate use of some sort of fruit. not only have our native fruits to draw from. Each variety of fruit properties all conducive to happiness stored up elements that assist digestion. but every country on earth contributes its choicest fruits. health-giving In them is the brain. There is no better tonic in the world than the juice of one-half of a lemon squeezed into a cupful of hot or cold water. and when a craving for alcoholic stimulants arose. the good effect upon the manners and morals of the world will be productive of grander lives. said to be nature's panacea under which humanity labors. biliousness all disappear. and why should we go without when fresh fruit Physicians now heartily of some sort can be obtained so cheaply? recommend a fruit diet to their patients. with the result that he became a convert to the fruit diet. Every fruit that grows contains properties especially needed by our race. the — We We 415 . invigor- body. on rising in the morning. clearer brains and fewer ailments than now. As he expressed it. At one time fruit upon the table was deemed a luxury designed of moderate circumstances on solely for the wealthy or people To-day fruit is a necessity and from no well-set special occasions. advice. drank without sugar. ate — has its and long refresh own life. languor. Headaches.

On each sauce arrange them around the dish with the strawberries uppermost. remove neither hulls nor stems. which is often too damp. if preferred is may be packed in clean. Serve with a spoonful of dered sugar in small paper cup at side of plate. Mary Butler. D. but in that case the berries should be stemmed and hulled. now wipe dry and cut crosswise at center. Z. sand underneath the sepals. hang them in a dark cellar or in any room in which the air is neither so dry as to wither them nor so cold as to freeze them. If fresh picked arrange them on fancy dish with their own leaves. another way is. C. STRAWBERRIES AU NATURAL— No. dry straw so they will not touch each other. seal the ends of the stems with sealing wax. Cut out triangular sections (see colored illustration) cut down the remaining sections so as to easily separate with a knife. Lida B. serve on large round platter decorated with fresh grape or apple leaves. The berries are to be eaten by dipping each one in the sugar. . Select a thoroughly ripe watermelon. STRAWBERRIES AU NATURAL. a tiny brush with remove all on a powfresh Lillie. TO PRESERVE APPLES FOR WINTER USE. Serve with rind attached. Then place a little pyramid of powdered sugar in the center of each plate. Use the spotted and decaying ones first to preserve the others as long as possible. Keep the apples on open shelves in a cool dark attic that is airy. If not fresh picked place on ice three hours before serving. Serve with small knives. (French Style. Select fresh ripe juicy berries. PLUMS.41G FRESH FRUITS. place on ice till very cold. largest strawberries. TO PRESERVE GRAPES FOR WINTER USE. B. Choose the plate 2. Arrange pretty glass dish or on individual dishes. CHILLED WATERMELON. John Miller. If berries are not picked place on ice two hours before serving to freshen them. wrap each apple separately in tissue paper and pack in barrels or boxes. fasten each bunch separately so as not to touch each other. J. they Still Select perfect bunches. leaving the stems on. Mrs. A little pat of ice cream may be substituted for the sugar.) Select any kind of plums desired. M. It preferable to the cellar. but this is rarely done unless the fruit is scarce and very fine.

A bunch of the raisins can be placed on each plate. IN BASKET. Decorate dish with leaves from the crown or with grape leaves. them and stem them. Large* clusters of raisins can be arranged upon a fruit dish. Sweeten and return mixture to the pineapple shell and set on ice. and a teaspoonful or two of the almond-meal added. peaches and grapes. scoop out the center and with strawberries and some of the orange. cut off the top. them on a fruit dish. laying over them. a nice first course for a luncheon. pare halves. Tie to the handle some light blue baby ribbon and some pretty geranium leaves and set on fancy plate at each place. 417 GRAPE FRUIT SERVED of the peel. PINEAPPLE DESSERT. Scoop out the pulp throwing away the core. Return the fruit and sprinkle generously with sugar just before placing it on table. and fill with apples. PEARS. Cut the top off of a pineapple and cut away the bottom so that it will stand upright on a plate (see colored illustration). Lillian B. If liked pour over a little Delicious. John. Select those that are ripe. so inviting to the eye as large clusters of They can be pulled from the stems by the fingers in eating. The The beauty of method of . fill Select good-sized oranges. and fill in the crevices with ferns and geraniums or any green sprays that suggest themselves. ORANGE AND STRAWBERRIES (Made of Peel. Mix the pulp with strawberries and green amalaga grapes cutting the berries and grapes into halves. pears.) Select medium-sized grape fruit cut in basket shape (see colored illusand with a knife carefully scoop out fruit and all the bitter pulp. Luella. GRAPES. beautiful any fruit is increased when it is tastefully dished. and a dish almond-meal set near them. Mary Anderson. HIXED FRUITS. There is no fruit that is grapes.) IN BASKET. Nell.FRESH (Made tration) FRUITS. Cut them in and sprinkle powdered sugar thickly To be eaten with knife and fork. A showing off fruit is to procure a large gilt basket. arranged in a clear glass dish. sherry and put on top a spoonful of whipped cream. They of are to be eaten together. RAISINS. Leone Hull.

When these are not at hand. whipping it till it ceases to foam. They must be wiped dry afterward before using. PEACHES AND CREAM. When they are firm. a small piece of ice placed in each section and served. turn them on a dish. a pretty dish for the table. R. sweeten it. Strain off all the juice. which must have been pared and quartered and keep pouring over the cream and sugar until the dish is full. napkin before arranging it on the dish. They may be made the first course at breakfast or luncheon. but small ones are cut in halves. and always garnished in some way. dip the edges of the orange sections into this. Beals. dish so ornamented should never be too either with leaves or flowers. G. MU5KMEL0N5. and fill the center with whipped cream. This makes Mrs. as many peaches as you wish in a handsome dish after pourmixture of sugar and cream over them. . with shelled nuts of any sort that have been previand fill in the crevices ously blanched. and fasten them together with the sugar. Peel three or four large oranges. Arrange Pruella North. and beat one-half sugar over pint of cream and the white of an egg. The juice must be poured A pits escape. Then set them on the ice. adding the juice of the cherries very slowly. E. R. quart of cherries broken with a spoon but not enough to make the can be left to stand in a cold place after pouring a cupful of them. Laura King. The large melons may be cut into large pieces and served with a little ice on the plate. in a little at a time. It takes twelve minutes to boil the sugar. A. or it will curdle. raisins that come in good-sized bunches and handsome Now pile up the raisins on this dish doily on a glass dish. the table should be carefully examined "and wiped with a designed for Mrs. Taber. Blanching is simply scalding the nuts to remove their inner skin. arrange them in layers round only the sides of the mold. full. lay a Select the large NUTS AND RAISINS. J. Frona Williams.418 FRESH FRUITS. A CREAH OF CHERRIES. All fruit embroidered or lace paper can be bought for the purpose. being careful not to break the thin Boil a quarter skin which divides them. MOLDED ORANGES. of a pound of loaf sugar in three tablespoonfuls of water till it becomes hard and brittle when dropped into cold water. Fill the dish with the ing a peaches. Oil a small mold thoroughly.

is removing the Do STRAWBERRIES WITH CREAM. perfectly ripe it should not be eaten. lay them on sheets of white paper to dry. in layers. strew three ounces of finely-powdered sugar over them and pour upon them a wine-glassful of California sweet wine. Chamberlain. Put it on ice Mrs. ket can be used without washing. Mrs. Keep them Mrs. Arrange them neatly in a compote dish. covered with fine white sugar. but after paring cut away the fruit in small pieces. W. FRUITS. Few of the berries brought to marDrain them well. and when as dry as Sugar and cream should not be placed over them as possible. not slice it. Flo Brine. free them from the white skin. roll them in finely powdered sugar. through a colander. Sues. Set the pineapple on ice till wanted. If it stands a day before using it is richer. Pare it. each guest to use cream and sugar at his own discretion. Lois Eaton. arrange them prettily in a fancy dish. Procure some of the finest bunches of currants. and roll them Lay them on paper to dry and in finely powdered and sifted sugar. drain for two minRepeat the rolling in sugar and utes. 4ly PINEAPPLES FOR THE TABLE. and is not used. Peel eight apples very thin and lay in a dish. F. The core is indigestible. Wash them APPLE DAINTY. cool until they are to be served. ICED. when the sugar will become Alternating white and red currants make a pretty effect. . stem them. S. Take as many freshly-gathered raspberries as wanted. three hours and it will be found excellent. ORANGE SALAD. E. Roscoe. cluster of currants separately into the egg and water. using plenty of powdered sugared over each layer and a little lemon juice. crystallized. Beat well the whites Dip each of two eggs and mix them with one-quarter of a pint of water. Peel one-half dozen oranges. Lay them in a glass dish. RASPBERRIES. and cut them into slices of about one-quarter of an inch in thickness. Whisk the white of an egg. When brought to table allow it makes them dark and soft on standing. Dip the raspberries quickly one by one in the liquid. and stir in with it two tablespoonfuls of cold water. Mrs. T.FRESH Unless a pineapple eyes. ICED CURRANTS. drain them. R.

cut them FRESH STRAWBERRY COMPOTE. pour a little brandy over and let stand in a cool place in their own juice thirty minCorrine Betts. When ready to serve M. Drain and pile them in a bon bon dish. Thomason. press others through a sieve and put the pulp into a vessel with plenty of powdered sugar and the juice of an orange. P. two or three varieties if possible.t20 FRESH FRUITS. then simmer slowly till plump. B. Soak them first. Mrs. Another pretty way is to peel off the entire skin and slice the oranges crosswise. K. cut up into sections. put them into a glass and sprinkle a pound of powdered sugar over them. ORANGES There are many artistic IN FANCY SHAPES. utes. dish. Select fine ripe berries. drain large dry bunches of ripe grapes. Peel the oranges. dip into beaten white of egg. Wash and Cherries may be prepared in the same way. sift powdered sugar over and put in a warm place to dry. ways of arranging oranges. stir well and place both this and the strawberries in the ice-box. FIGS AS A DESSERT. Serve whipped cream around the dish. Brubaker. Now peel down the loosened skin but do not break or cut off but tarn points in. The whole resembles a rose. Dried figs make a very agreeable dish. ORANGE COMPOTE. table with them. Cut the peel vertically at even distances. Lottie Meisman. N. place these in a circle in a preserve dish. Bruise a quart of sound raspberries thoroughly. hull them and arrange in a pyramid in a preserve dish. put in sieve so that they will not touch each other. sugar well and place each Ione. . FRESH RASPBERRY COMPOTE. Let them lie in a cool place for a couple of hours. beginning at one end. Mrs. down to the center. slice as though it was uncut. pare off all the white skin and into slices. pour the sweetened pulp over the berries. Flavor and sweeten the cream with vanilla or sherry. but they must be prepared the day before and set away on ice. ICED GRAPES. then pour over them a quart of thin Send sponge cake or any light cake to claret and a quart of cold water.

which every one loves. Sift over powdered sugar and pile on bonbon dish. M. Procure the watermelon a day or so before they are to be used and place in a cold cellar or put on ice. APPLES. divide them into eighths and wipe free of moisture. or pecan nuts. remove the seeds and refill with blanched almonds Greta M. Boil together for one-half hour one cupful of granulated sugar and one of water. Lay them on a dish in the form of a diamond and pile them up. wise but need no dressing of any sort. Select very large prunes. They can be sliced across or lengthAmy. Cut paper peach leaves and build in unless you can obtain the real leaves. Pour part of the hot syrup .FRESH FRUITS. 431 A DESSERT OF PEACHES. CRYSTALLIZED ORANQES AND LEMONS. remove the pit and stuff with other prunes as full as they can be stuffed. Mrs. Dip the point of a skewer or darning needle in the syrup If the thread after it has been boiling the given time and then in water. SLICED. picking out the seeds. Then sprinkle generously with pulverized sugar and set in a cool place. soak a short time so they will swell and become plump. ORANQES. can be eaten in any way. The colder any raw fruit can be made the better the flavor. Select the largest and finest and rub the down off with a clean cloth. juicy ones. BANANAS. Excellent for a final course to luncheon. F. wipe and polish with a soft napkin and serve in a fancy basket decorated with apple leaves. Pour cream over P. Pick nice. Select large dates. Sophia Morris. Pare some oranges. fine. STUFFED DATES. and serve. to the height you wish. row upon row. Peel one-half dozen oranges and cut them in slices crosswise. Fruit knives of silver should accompany Miss Grace Johnson. Put a circle of the leaves around the base of the fruit. WATERMELON AU NATURAL. W. T. STUFFED PRUNES. them. E. This fruit. formed breaks off brittle the syrup is done. Very Theresa M. Strip off the outer skin and cut the fruit in slices.

quickly. S. Mary FRUIT GLACE. Remove sugar. seeds. dip them in the syrup. L. Prepare syrup as above and take any prepared fruits desired (grapes. Place Care must be taken not to the syrup as that spoils it.122 FRESH which keep FRUITS. CHESTNUTS CRYSTALLIZED WITH WHITE SUGAR. B. — Apples.) on point of a darning needle. into a cup. and peel them. into cold water. dip them first into the syrup and then. . tious than potatoes. syrup as above. T Make STUFFED DATES— No. Slip them off the skewer into a wire sieve and dry them in a warm place. when cold they are ready for use. CHESTNUTS CRYSTALLIZED WITH CARAMEL. taking care not to break them. T. put some brown sugar or caramel in it. G. 2. one at a time. and to be much more nutri- Note. them in the syrup. Take the pieces of orange on the point of a large needle or skewer and dip them on a dish that has been buttered stir lightly. are now considered to contain brain food than any other fruit or vegetable. Burns. S. F. pineapple. etc. cherries. leaving them to drain. dip the chestnuts into it. Replace with blanched almond. in boiling water. which enter so largely into the component parts of every meal. M. B. Prepare as above only instead of putting the chestnuts on a sieve to dry have ready a broad flat basin. Boil the requisite quantity of chestnuts until soft. When they are cold arrange them tastefully on a dish. Roll in coarse H. Take them on the point of a skewer. O. far more it is said. B.

season with Let simmer for twenty minutes. rice. Serve on croutons. let come to a boil. Let come to a bubble and it is ready for the table. boil gently until tender. adding a tablespoonful of salt. Mrs. Little. Vegetable soups provide food for the human species entirely free from adulteration and yet capable of furnishing wonderful nutrition. onions two quarts of boiling water and let cook until pour over the very tender. When both the above vegetables are cooked.OUPS j» WITHOUT MEATS the increased interest in vegetarian ideas. When done add a cupful of A few minutes before serving remove rich cream. Let bofl. water. throw them together and add one pint of hot water. 423 . C. add a pint of rich milk and one-half cupful of cold boiled rice. stir in a Sanitarium. into which has been mixed a very little flour. Season to taste with salt and pepper and Wash one teacupful of a pinch of sugar. put it into a granite kettle and allow it to Put one pint of young green peas into another saucepan and stew until tender. Peel and wash as many turnips as desired and put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve. Pour over toasted brown bread cut in small squares. Put into a stew-pan several peeled and chopped onions and one quart of cold Now Let come to a boil. Mother of Healthy Children. RICE AND PEA SOUP. TURNIP AND RICE SOUP. remove the pan to the side of the fire and stir in quickly the yolk of an Ggg beaten with one pint of cream. return to the kettle. w ITH ONION SOUP. pepper and a pinch of sugar. lump of butter and one cupful of cream. add the yolks of two eggs. a dash of pepper and a pinch of sugar. A. a generous lump of butter. the pan from the fire. drain and put back into the pan. then salt. it is well to be able to make dishes in which meat plays no part.

When this boils. Now put in with the onions two stalks of celery cut into small pieces and some finely-shredded head of lettuce. Mrs. drain. made of a quart of milk with a pinch of salt slightly with four and a teaspoonful of sugar. Season the soup to taste with salt and pepper to let it simmer by the side of the fire for an hour. one pint of boiling milk and one of boiling water. C. and salt to taste. Season with salt. and continue the boiling until the rice is tender. Take at once from the fire and serve. one-half cuptwo tablespoonfuls of butter and one tablespoonful of flour. then strain. Add one pint of sweet cream. Cut four large onions into small pieces and put into a granite kettle with one-half cupful of butter. RICE AND TOMATO SOUP. Anderson. Season with salt and a generous lump of butter. stirring lightly. Let them heat gradually and then add an additional quart of cold water. Toss over the fire for a few minutes. Move the kettle to the side of the fire and add one quart of tomatoes thoroughly cooked. utes. Anderson. stir these ingredients over the fire for twenty minutes.424 SOUPS WITHOUT MEATS. Mrs. pepper. When done add one cupful of cream and one egg well stirred. with one quart of cold water. Peel and slice the tomatoes and put over the fire in a granite kettle. Eliza Brubaker. then put in one cupful of cold boiled rice. rice. and cook for forty minutes. S. J. one-half teaspoonful of baking soda and one pint of milk. one quart of fresh. and season with salt. then stir in the flour and butter. HEALTH SOUP. pepper and a tablespoonful of sugar. place them in a granite kettle with one-half cupful of butter and cook for four or five minNow add two quarts of water. CREAM TOMATO Take one can ful of rice. Mrs. pour the soup into it again and let it come to the boiling point. of tomatoes. pepper. . Just before taking up stir in eggs creamed in two the yolks of two eggs. a bunch of parsley and one-half cupful of well-cleaned uncooked cover the kettle. CREAM OF LETTUCE SOUP. Put one-half pound of well-washed rice into a granite kettle with two quarts of water and boil until tender. stir up and serve. Pour over toasted entire-wheat bread. strained and sweetened with a pinch of baking soda. NEW YORK A delicate soup is SOUP. Boil for a few minutes and serve. Dickerson. Thicken ounces of butter. Wash well four small heads of lettuce. chop. Clean the kettle. put in the rice. SOUP. ripe ones.

Mrs.SOUPS WITHOUT MEATS. QUICK POTATO SOUP. TOMATO SOUP— No. bean. one-fourth teaspoonful of pepper add two quarts of sweet milk. a generous size of butter.) Mrs. fine A to remove the To one can of grated corn. season with salt and serve. Pour the soup over the toast and serve. Yeomans. chopped onion in Take a tablespoonful of butter and it. one cupful of mashed cold boiled potatoes and boil five minutes. butter the size of an egg. Season with salt and pepper. tomato. then adding water to a tablespoonful of Nut Butter so as to form an emulsion. Serve with crackers. 425 Toast to a good brown. and enough additional water to make the soup of the proper consistency. Mash three cold boiled potatoes. salt fire and pepper. slice When and put them over the fire in their hot add a quart of milk and a pinch of soda. own juice. Add this to the sifted peas. Then add one-half tablespoon- the thickening is cooked add a pint of milk. Mina Covert. Slice three half pints of boiling water. Put this with the mashed potato and pass the mixture through a colander. soup can be made by rubbing a can of peas through a colander skins. roll out six soda crackers and serve. Potato. put over and boil fifteen minutes. fry a teaspoonful of ful of flour. Busy Mother. Lida Smith. ripe. Mrs. TOMATO SOUP. and other vegetable soups may be prepared in like manner and seasoned with Nut Butter. CORN SOUP. 2. B. Put this back on the fire and stir. one-half can of peas. Julia Anderson. serve with toast cut in dice. Take three large. one tablespoonful of sugar and a little pepper and salt. (Nut Butter can be procured at the grocers. VEGETABLE SOUP WITHOUT HEAT. one quart of sweet milk. medium-sized onions and three potatoes into one and oneadd one-half can of tomatoes. six circular slices of bread. Quinn. sprinkle sugar lightly over and put them in the oven for a couple of minutes. one tablespoonful of salt. a piece of butter the size of a walnut. When A PEA SOUP. (to offset Strain one can of tomatoes though a fine colander. add a pinch of soda the acid). When the soup is ready for the table sprinkle parsley over it. tomatoes. Let boil one hour. Salt and .

Ten ring all the time so as to keep it smooth. stirring often. utes. P. into a stew-pan. stirBoil two hours longer. Peel one dozen small potatoes and boil in one quart of water until done. the crumbs of two French rolls and two quarts of stock. and serve. Very good for convalescents. A. two pints of lentils. a chopped lettuce head. Mrs. butter size of a small egg. tomatoes can be used in the winter season. two ounces of butter. McCartney. wash and put them over the fire in one gallon of water. which should be soaked two hours previous and a pint of the stock. Mrs. Season to taste with pepper and salt. the butter. Put the vegetables. Take and five minutes. POTATO SOUP— A i. L. C. minutes before you serve it beat the yolks of two eggs with two spoons of the vinegar and a little of the soup. LENTIL SOUP. then add one quart of sweet milk and one pint of beef broth. one large tablespoonful of rice. should be added just before the final boil. Then salt and pepper to your taste.426 SOUPS WITHOUT MEATS. a lump of butter the size of an egg. Pour it in by degrees. well soaked rub all through a wire sieve or tammy cloth. Hall. Peel and cut in thin rings six large Spanish onions. Mrs. stirring it one way. Susan Stevenson. add the lentils. Now fill up with the remainder of the stock. Rub the crumbs of a roll or large tea biscuit through a colander and add to the soup. Jennie Torf. boil for one hour. four carrots. and stew in cold water for gently for one-half hour. pepper lightly. but in that case a cupful of milk. Put them in a kettle with five quarts of water. BROWN ONION SOUP. mash and pour all through colander. IOWA POTATO SOUP. boil up once more. let When these are it boil another hour and put in the crumbs of the rolls. . Canned Mrs. with the butter. fry them in butter Then lay them on a hair sieve so as to drain off till tender and brown. E. add two small onions (sliced). Add apiece of butter the size of a walnut and lastly pour cracker crumbs plentifully in. thickened with corn-flour. Pare and slice one quart of potatoes. just before removing from the fire. two sliced onions. if desired. and pepper and salt When nearly done break in two eggs. Cook fifteen minto suit the taste. F. Water may be used let them simmer in the place of the stock. season with salt and pepper.

Add a little salt and serve hot. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of flour. Rub the corn through the colander and the nuttolene through a fine sieve. This is a product compressed from nuts and can be found at all grocers. Mix the corn and nuttolene together and add the oysters. Put one quart of full-grown peas in the saucepan with three pints of and a little mint. not porridge. Leave the cover off the pan and boil rapidly until peas are tender. PEA AND VERMICELLI SOUP. Jennie Boyd. CREAM OF CELERY SOUP. To the pulp thus left add sufficient nut soup stock liquor to make about three pints in all. Mrs. Take eight bunches of vegetable oysters. put with the soup. Add celery salt. Remove the scum as it rises. In three pints of boiling water until sufficiently Minerva. press the whole through a coarse sieve and return to the fire. PENNSYLVANIA PEA SOUP— No. M. CHICAGO CORN SOUP. skim and serve. m Prepare one quart of green peas that have been cooked and passed through a wire sieve. To this add a lump of sugar and salt and pepper. seven or eight in a bunch. W. A cupful of scalded cream added just before serving is an addition. Mary Howe. with sufficient water to make it the consistency of soup. Mrs. letting it boil up once more. tender to be rubbed through a sieve. Boil separately two ounces of large white vermicelli for ten minutes in salted water. This makes five quarts of soup. cook three cupfuls of celery. Salt to taste. VEGETABLE OYSTER SOUP. Cook the oysters until tender and press them through a colander. Simmer ten minutes. Serve as hot as possible. salt and pepper. and one-fourth of a pound of Nuttolene. boiling water i. . Then rub through a colander.SOUPS WITHOUT MEATS. Margeret Eustis. add the liquor in which the oysters were cooked. one cupful of sweet corn. Heat from one-half hour to an hour. cut fine. Drain. boil ten minutes longer. or extract. Turn the contents of a can of sweet corn into a graniteware pan and mash thoroughly with a potato masher until every kernel is broken. Mrs. Put in a saucepan with one quart of milk. T.

Robinson. Lucy Ford. young spinach leaves may be boiled with the corn to make it a brighter Mrs. Mrs. Take six potatoes. all cut in pieces. Fry the potatoes and onion in the butter. then stick of celery and some potatoes. VEGETABLE SOUP. M. A. SOUP. add two tablespoonfuls of flour. three pints of water. ONION AND POTATO SOUP. When well mixed add the soup stock and serve. add two cupfuls of flaked beans and let boil three minutes.428 SOUPS WITHOUT MEATS. A. one large tablespoonful of chopped parsley. Mrs. Let A few all boil up together and serve in a tureen with toasted bread. one carrot. stirring all the time. the yolks of two eggs. two quarts of water until quite tender. then press all through a colander. pepper and salt. turnips. GREEN CORN SOUP. carrot. six potatoes. slices and fry it in butter and flour to thicken the soup. When mixed add them slowly to the soup. SPLIT PEA SOUP. Peel and slice six large onions. Serve with the soup pieces of bread fried crisp in butter. little turnip. When slightly colored put them into the boiling water and add the parsley. to One pint of soup stock. two carrots and two fry them in one-half pound of butter and pour on them four quarts of boiling water. Let it boil till the potatoes are quite soft. celery tender in and a the soup. Wolcott. Toast a crust of bread as brown and hard as possible and put it in with celery. Martha Mann. a Boil one pint of unripe green corn in water. one onion. white pepper and salt. Cut a large onion in Season to taste. one-quarter of a teaspoonful of paprica. with plenty of pepper and salt. Boil a pint of split peas in add two turnips. until sufficiently tender. ten drops of onion juice and one pint of milk slowly. butter. S. Do not let the soup boil after adding the eggs. Melt two tablespoonfuls of Ko-nut in frying-pan. When tender pulp it through a sieve. green. one-half teaspoonful of salt. Stevenson. Return the puree to the fire and let it simmer for two or three minutes. When ready to serve have the well-beaten yolks ready and add a little of the soup to them. . then pass through a sieve and mix it with a quart of nut-meal stock. stew gently four Have ready thinly-sliced hours and strain it through a coarse cloth. add them A spoonful of tomato catsup CREAM OF BEAN your liking and stew them may be added.

Add two tablespoonfuls of cream to the soup and pour it into the tureen the pulp. three carrots. four turnips. three quarts of water. one-quarter of a teaspoonful of celery salt. ends of the asparagus for about two inches and boil the Rub the vegetable through a very coarse sieve and salt mix one-half teaspoonful of butter with one-half teaspoonful of flour and stir into the milk. one tablespoonful of butter. one-quarter of a teaspoonful of paprica. stirring occasionally. dredge in a little flour and boil ten minutes longer. a small bunch of sweet herbs. one ounce of parsley and six ounces of sweet cream. A. a large can of corn let it and about three pints of water and two slices corn can easily be passed through a colanone-half cupfuls of boiling milk into which has been stirred one tablespoonful each of butter and flour creamed together. M. Serve at once. Mash the corn through the colander and add it to the milk. peas and rice. Farmer. Take of onion der. CORN AND ONION SOUP. Take six Myrtle Robinson. Cut rest till off the tender. E. Boil a pint of milk. and set . Chop all the vegetables. Mrs. salt and pepper. thickened with corn-flour. one pint of stewed tomatoes (canned will do). add the bread-crumbs and cream and let the whole stew two hours. one and one-half teaspoonfuls of salt. boil until the and Have ready two and - GRAHAM Take SOUP. keeping it agitated. Then add slowly one cupful each of flaked ben us. one-half cupful of milk. and place them in a soup tureen.SOUPS WITHOUT MEATS. four ounces of gumbo. celery salt if you like. R. except the cabbage and tomatoes. Meanwhile boil the ends for about fifteen minutes. chop the gumbo and parsley into small pieces and stew them gently three-quarters of an hour. six ounces of bread-crumbs. CUCUMBER AND GUMBO SOUP. very fine. L. three onions. add two tablespoonfuls of Ko-nut. Add the asparagus and boil about ten minutes. Boil ten minutes and serve with shredded wheat croutons. If the soup is then too thin. ASPARAGUS CREAH SOUP. K. one small cabbage. BLENDED VEGETABLE SOUP. 429 Take two quarts of boiling water. then pour in two quarts of boiling water. Let all cook a few minutes and then serve. one head of celery. pepper and salt. cucumbers. two teaspoonfuls of Worcestershire sauce. without boiling again. and one teaspoonful of sugar. Pare and slice the cucumbers. J. drain them.

add one tablespoonful of butter. Strain and serve immediately. Mrs. Serve hot with salt wafers. boil a small onion finely cut in one pint of milk. Break six ounces of vermicelli in pieces. in a piece of butter and put put the potatoes and corn. then mash and put into water to scald. thickened with corn-flour. at the table. one cupful of rich cream and season with pepper and salt to taste. a teaspoonful of pepper. outside sticks of two heads of celery. Simmer gently end of which time the cabbage must be added. Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover. S. mix it into the boiling milk. Mrs. and it is ready for the them over the for one-half hour. DRIED PEA SOUP. Mash celery in the water in which it has been cooked. return the soup to the fire. carrots. pare one-half dozen potatoes.430 SOUPS WITHOUT MEATS. add to the onion and milk and cook in a double boiler for ten minutes. on the fire and let simmer for fifteen minutes or until the vegetables are tender. a small bunch of sweet herbs. Addison. Strain them through a hair sieve. H. Take a pint of dried peas and three quarts of water. C. F. let boil twenty minutes. I. pepper and salt. Now into a saucepan with the corn water. let it boil up. skimming off the corn as it floats on the top. Put in one tablespoonful of butter and one pint of milk and boil up again. E. one-half cupful of milk. about L. L. having previously been parboiled and chopped. stir in a good tablespoonful of butter. mix one tablespoonful of flour with two tablespoonfuls of cold milk. Fry an onion cut into slices. Elsie Schultz. This will take fifteen minutes. six large onions. Boil all ' CREAH OF CELERY— No. Boil until nearly cooked in boiling water and salt. two these vegetables together till they are soft and tender. Add it when well drained to twelve gills of boiling nut-meal stock. fire with rather over three quarts of water. Boil till done. In fifteen minutes put in the tomatoes and a bunch of sweet herbs and give all a good boil for twenty minutes longer. Trim a head of celery 2. Put through a colander. Then boil the soup well for an hour with the best part of the celery. Cora Hampton. VERMICELLI SOUP. first seasoning with salt and pepper. add a little dried mint and fried bread with a little spinach. boil in and CORN CHOWDER. one-half hour in all. pressing the carrot pulp through it. one pint of water for thirty-five minutes. .

one onion. washed till the water poured from it is clear. CREAM OF CHESTNUT SOUP. 2. pass through a sieve. serve hot. Serve hot. One cupful of celery and two onions finely chopped. then stew it quite tender in water or thick broth (it will require about one quart of liquid. which should be poured on it cold and heated very slowly). it very graduin ally one-half cupful of sago. Webber. cook with one quart of water until very tender. and butter. then set the kettle a double boiler for one-half hour. add one pint of milk. cut in inch-lengths and boil in one quart of water until tender. boiling cream and the yolks of four eggs. when tender mash If not thick fine. quart of asparagus. Mira Madison. Heat to boiling point two quarts of beef. sprinkle into boil five minutes. one carrot. then add one quart of rich milk. add some good cream and season. with butter. a bunch of parsley and salt to taste. salt and pepper. put some buttered toast in in the tureen. Take one SAGO SOUP. which is already boiling.SOUPS WITHOUT MEATS. then mix with it a pint of good. then place a granite kettle over a slow fire with two quarts of water. season Frances I. enough add a little flour and butter mixed. rub through a colander and return to the water. pour over the puree and serve. Boil in white broth a pint of ONION AND CELERY SOUP. one teaspoonful of butter rubbed with one teaSeason with salt. Mrs. skim. Palmer House. PLAIN ASPARAGUS SOUP. Serve hot over toasted bread cut into dice. A Vegetarian. steamed chestnuts. 431 Soak two cupfuls of lentils in cold water for several hours. Ina M. One-quarter of a pound of the best pearl sago. serve hot. and mingle the whole carefully with two quarts of strong veal or beef stock. three whole peppers. . SAGO SOUP— No. pepper spoonful of flour and cook five minutes. Chef at Grand Pacific Hotel. CREAH OF LENTILS. Willard. Cook for one hour and rub through a sieve.

BISQUE OF TOMATO. one-half turnip. Flavor with very little powdered mace and H. into cold water and rub well. remove them and fry one dozen tomatoes just sufficient to heat them through. Preston. pepper. Serve hot with dice of toast. Cut up three large onions. with fresh water. I. season with white pepper. Mrs. salt and cayenne. mash the beans and add flour and butter rubbed together. Mrs. seasoning with salt and pepper to taste. two parts boiling water. Hoover. C. H. pour off the water. Y. Slice two onions and fry them in butter until brown. serve at once. Salt to taste and boil one and one-half hours. one carrot. Thurston. set on the fire until the skins slip off easily. add a head of celery and a carrot sliced. pulp the whole of the vegetables through a sieve. when the skins will rise to the top and can be removed. little part stewed and strained tomatoes. Cut one-eighth of a cabbage. rubbing all the thick portion through with a wooden spoon. niNNESOTA BEAN SOUP. stew gently for one-half hour. a soda. in the morning. Pass the soup through a colander. TOMATO SOUP WITH ONIONS. and. When ready to serve add one glassful of cream or milk. Boil the beans until perfectly soft. thinning with water if necessary. two heads of celery. PUREE OF VEGETABLE SOUP. Take from stove and stir in enough sweet cream to turn soup as white as desired. celery salt and very little onion. and put into it before serving toasted bread cut into small now throw them pieces. one carrot and two turnips and add to the boiled peas and water. Add one Mrs. allowing two quarts of water to one quart of beans. add three pints of gravy. Serve with sippets of toasted bread cut in shapes.432 SOUPS WITHOUT MEATS. One IONIA PEA SOUP. Put them into a saucepan with two or three quarts of water. C. quart of dried peas to five of water and boil four hours. stew one and one-half hours. one tablespoonful of butter and toast squares. B. B. Boil two hours more. one potato. one-half onion and some celery. season with salt. Mary Covert. Heat thoroughly. then put them into a stew-pan with their gravy and the onions. Strain and add one tablespoonful of butter. Season with salt and pepper. . Soak the beans over replacing it night.

a slice of onion. salt. the vegetables left from a boiled dinner (or fresh ones boiled tender in salted water). quart can of tomatoes. salt a lump of butter. cook ten minutes. Mrs. Brown. to taste. A flour. Thicken with a Add a cupful of mashed potatoes. size of a walnut and salt and pepper to taste. then put them into a soup kettle to boil. Anna Dickerson. until Take . A. Mrs. Cook Take water and let five minutes and serve. a large tablespoonful of one of butter. T. then add one cupful of sweet milk. salt. then add one tablespoonful of each of butter and flour creamed together. 433 MOCK BISQUE SOUP. serve at once. Clair. Just before serving stir in one egg well beaten. Boil milk in a double boiler except enough Add the cold thickened milk to boiling milk and to mix with the flour. celery. Cook until tender quart of sweet milk. pepper and salt. Put the tomatoes on to stew adding a teaspoonful of soda. in a little boiling to make three Have heated one cupfuls. When done put in a piece of butter as large as an egg and season with salt and pepper. pepper. salt and soda. St. one tablespoonful of flour stirred with a lump of butter the Serve hot. rubbed smooth in Let it get very Mrs. R. When thoroughly cooked Mrs. Chop fine enough celery water. T. pepper. say thirty minutes. 3. Mash them through a colander. boil until tender. POTATO SOUP— No. To one CELERY AND POTATO SOUP.SOUPS WITHOUT MEATS. Cross. and then the tomatoes Serve immediately. add the little flour cooked celery. pare and slice thin. and let it come to the boiling point. three pints of milk. four large potatoes. add as much milk as you need for your family. R. Add butter. CREAM OF VEGETABLE SOUP. POTATO SOUP— No. 4. hot. Put them into salt stand five minutes. quart of water use one onion sliced fine and ten large potatoes sliced fine. Marsell. (strained).

spoke with grace and easy flow of pure English. which. and so unpleasant in taste as the article which But all these experiments have to force people to turn back again to lard. it was intended to displace. Ask your grocer to get it for you. not entirely because the people have wanted to use it. after all. it is pleasant to the taste and easy of digestion. and divers dainties with such deft. a trifle more expensive than lard. ble fat. Being comparatively new. but it is. of Worcester. gave a charm that was irresistible. but because the substitutes which have been Indeed. while at the time she created new editions of pies. and cooking. a demonstrator in the new cooking school kindly furnishes us many recipes in the following pages. It using it. precise and faultless motions as completely to fascinate the eye and ear. For years. Robinthe son. it recipe. Besides the merit of being a pure vegetaKo-nut is a pure. to those sterilized oil.WITH departments the revolution of in various household eco- nomics and an awakening as to what substances are injurious and what harmless. of Boston. shortening. is not easily scorched. with the thorough mastery of her subject. a graduate of the New Era Cooking School. are unsurpassed. but its use has gone on. jellies. will seem at first. holding all listeners as by a charmed spell. It is now put up in pails similar to lard and has excellent keeping qualities as well as high shortening powers. salads. some have been quite as hurtful as tried. She Mass. quiet and engaging in personality. Miss Myrtle Robinson. neither is much absorbed in the cooking. Miss Robinson is tall. sandwiches. as of butter or lard. according I quote here an extract from the Chito my opinion. physicians have tried to convince the public that lard was indigestible. quite as economical. for not more than two-thirds as much is required to make a given For frying. which. cago Times-Herald: "An event of uncommon interest occurred at Evanston this week in series of cooking lessons and lectures given by Miss Myrtle E. The knowledge given of properties and building power of different 434 . have proved a failure. led to further search and at last it looks as if a substitute had been found which meets the requirements. replaces butter. made from fresh sweet cocoanut. it may not as yet be found at all grocers. has come a cry against the use of Lard in cooking.

The attendance increased each day and those coming the last day regretted their absence previous days. with minute details of kind. nerve and muscle. was so practical and will be so helpful in selecting a diet that will fit the body of each member of the family for the work of brain.' and 'the proof of the pudding' was not lacking in the eating. to the delight of our hearts." because it .KO-NUT VERSUS LARD. for indeed the finished product was 'a thing of beauty. the best way to prepare them. the exact way to measure quantities. the length of time for cooking and all the small points were carefully given. quality and strength of ingredients. and all the while the creation advanced and finally appeared in its (one is tempted to say) poetic beauty. articles of 435 common food was of great value to the wives and mothers. The directions for making each dish.

It can be obtained of any grocer. case they need longer boiling. or more than are needed for dinner. in spoonfuls into hot fat and fry a light brown. J. Serve hot. CORN FRITTERS— No.EREALS X FARINACEOUS " WISHES value of cereals when cooked properly makes them nearly a perfect food. For nervous people and brain workers no cereal is better for breakthan Grape Nuts. 2. use are on each package. Drop . 436 . A. rice and barley are cereals widely adopted as breakfast foods. Oats are also flesh-formers. Corn. There is a large number of these foods sold in packages. Or else other cakes. with a little salt. drop by the spoonful into boiling fat and drain on paper. and if THE NUTRITIVE the time for cooking them were extended. comes wheat. rye. fast while dozen ears of corn. To two coffee-cupfuls of corn add two or three well-beaten eggs. cook them on the griddle iron like any Mrs. Six grated ears of corn or one can of corn strained through a colander Add one cupful of milk. Oats possess First in the list. Lucy Blanchard. three tablespoonfuls of cream or new milk and a Boil a warm small teacupful of flour. Gregory. and chopped. and put the corn in the refrigerator until morning. more nitrogenous matter than any other grain. with direcBut in nearly every tions as to the length of time they should be cooked. from a nutritive point. E. and scrape them with the corn cutter. a generous pinch of salt and a teaspoonful of baking-powder stirred into two-thirds cupful of milk. but stirred in well. and that gives strength to the system. GRAPE NUTS. two eggs not beaten. Directions for Mrs. they would be much more digestible. CORN FRITTERS.

NOODLES BAKED. Serve hot. FLAKED RICE FRITTERS. one teaspoonful of salt. F. garnish neatly with parsley and serve. making it two inches thick. one-half teaspoonful of salt. four cupfuls of flaked rice. Myrtle Robinson. Mrs. RICE CROQUETTES. B. E. Mrs. two eggs well beaten. . carefully through three or four waters. Mix graham flour with just enough of scalded figs — to make an adherent dough by much kneading. fry carefully in boiling fat or Ko-nut. one tablespoonful of sugar. A. PATTIES OF RICE. one cupful of milk. two cupfuls of milk. Locke. then pile them on a hot dish. one-fourth teaspoonful of paprica. and when the rice begins to be jellied. 431 is composed of eggs and flour. Lydia Fay. two tablespoonfuls of melted Ko-nut. E.CEREALS AND FARINACEOUS DISHES. S. and two or three inches square. Boil a sufficient and cover them with cold milk in a stew-pan. Mix six cupfuls of rice flakes. cover RICE MUFFINS. Add a little milk to give the rice a white appearance. Drop by spoonfuls into Take hot Ko-nut and fry five minutes. roll — previously washed or cut into biscuits one-half inch thick. and pepper and grated nutmeg. roll it into a pear-shape and dip them into egg and bread-crumbs. one egg. P. Take up a little at a time in a spoon. one cupful of flour. Turn them over the«iire several times. two ounces of grated cheese. Grate Parmesan cheese and add it to taste. four level teaspoonfuls of baking-powder. FRUIT BISCUITS. Put two cupfuls of rice into a saucepan with plenty of water and boil until soft. cover them with grated bread-crumbs and brown them in a quick oven. drain and place them on a napkin. drain In a saucepan put one-quarter of a pound of rice that has been it washed with white stock and boil slowly till the rice has absorbed all the liquid. Cut the patties out with a round biscuit cutter. Myrtle Robinson. turn it into a dish. The paste for noodles number of them. Bake twenty-five minutes. one and one-half cupfuls of flour. bake in a quick oven. Add an ounce of butter. two level teaspoonfuls of baking-powder.

butter and sugar on it. one-fourth pound of bread-crumbs. soup plates. G. Dissolve one-half pound of corn-starch in a pint of cold milk. Roll each one in egg and flour and fry in Ko-nut slices all of one size. Have a fruit sauce to L. sprinkle one salt-spoonful of salt and one-fourth salt-spoonful of pepper over it. N. If it thickens too much add boiling water. six minutes. SAGO PORRIDGE. RICE CUTLETS. P. boil the rice and strain it. CORN=MEAL HUSH. warm. so as to have a crust on both sides. A nice gruel which strengthens is made by the addition of two tablespoonfuls of farina to a gill of water. Soak four tablespoonfuls of sago ten minutes in a quart of cold water. on the back of the range and let it cook a couple of hours. R. Kate Collins. They must be turned. or F. T. and mix with rice. This makes the slices look even when cut. P.438 CEREALS AND FARINACEOUS DISHES. with one hand into two quarts of boiling water enough corn-meal Set it Stir it till all the lumps are smoothed out. and put it in a deep square tin with Have the straight sides. oil. consequently it should be first washed through cold water several times. Sift TO FRY CORN MUSH. mix well together. FARINA GRUEV This is very nutritive. one onion. then put it into three pints of boiling milk. E. A. day before. Then take a cup of rice and put it in a pan with three cupfuls of cold water. Pfennig. Boil the corn-meal the TO STEAM RICE. Pour very slowly on the mixture a quart of boiling water. Pour it into the Boil it gently one hour and season with a little sugar. boiling ten minutes. CORNSTARCH BLANC MANGE. Mrs. Use cream. eat with it. and boil very moderately five or L. chop up the meat and onions small.F. One-fourth of a pound of rice. . C. one-half pound of cold meat. to make a thick gruel. or until that floury substance is washed off. stirring thoroughly and Mrs. Rice should be cooked so as to leave the grains whole. Put it in a steamer and cook one hour.

Stir the beaten egg. two teaspoonfuls (level) of baking-powder and flour enough to make a batter not too stiff. two-thirds cupful of milk. one egg. A. Make these Three eggs. one-fourth teaspoonful each of salt. golden brown. F. One egg beaten SALLY LUNN. light. one teaspoonful of melted Ko-nut. Steam this pudding till done. a pint of flour and nutmeg. a up at ten in the morning to use for tea in the evening. serve with tomato sauce. One BAKING-POWDER BISCUIT. biscuit with Ko-nut. H. also one cupful of cold water. let the mixture set on a plate. dip in egg and bread-crumbs. Fry a M. three teaspoonfuls of Ko-nut. one-half cupful of molasses. STEAMED FIG PUDDING. cut into the shape of mutton cutlets. SHREDDED WHEAT CROUTONS. one tablespoonful of flour and a pinch of salt. The shredded wheat can be obtained at all the leading grocery stores. E. then moisten with one and one-half cupfuls of milk. Stir well and bake in a moderate hot oven one hour. one-third cupful of molasses and onehalf teaspoonful of soda mixed. Myrtle Robinson. a cupful of brown sugar. with just a little 439 milk to make a paste. a cupful of milk. . E. Turn into gem pans and bake at once in a hot oven ten minutes. quart of sifted yellow or white meal. S. CORN BREAD MADE WITH KO-NUT. cut into fourths cross- Serve hot.CEREALS AND FARINACEOUS DISHES. third of a cupful of Ko-nut. Mix thoroughly the baking-powder and salt with the flour. Mix four cupfuls of pastry flour. KO-NUT MUFFINS. M. add the melted Ko-nut then the flour. sugar and milk together. E. eight level teaspoonfuls of bakingpowder. allspice and cinnamon. a cupful of yeast. Take two cupfuls of shredded wheat biscuit crumbs. one teaspoonful of soda. cut and bake in hot oven ten minutes. one teaspoonful of sugar. Myrtle Robinson. E. one-half package of fig mince. Roll three-fourths of an inch in thickness. Spread shredded wheat wise and toast until brown. one-half cupful entire-wheat flour. L. one teaspoonful of salt. Myrtle Robinson. C. two tablespoonfuls of melted Ko-nut. Mix into this with tips of fingers four tablespoonfuls of Ko-nut. three cupfuls of buttermilk.

and a little salt. one-half teaspoonful of baking-powder. P. sugar at hand. a pinch of salt. stir occasionally but do not let it scorch. Fine bread-crumbs M. grease some gem pans. A. coffee. or any cereal that can be warmed over. mix well with the rice and cook by dropping a spoonful at a time in boiling lard or Ko-nut. will make Add graham flour to form a stiff dough. RICE DODGERS. four ounces of ground rice.440 CEREALS AND FARINACEOUS DISHES. The dodgers must not touch the bottom of the pot. with cream Lillie. F. Soak a slice of bread in water. Shape this dough into small round cakes. Boil in double boiler two hours. It requires an hour to do it to perfection. add one-half the flour and one egg. one-sixth of an inch thick. If the mush was of corn-meal flour nice rolls. two ounces of butter. Knead it very little. pound of rice in salted water. Set on the fire. C. and two eggs well beaten. Mix unbolted flour with cold water into a thin dough. bake fifteen minutes. mix the flour and together while in its dry state. and sugar for luncheon. Bake on a soap-stone griddle. L. Serve in a vegetable dish with milk and D. one-half cupful of sugar and one-half package self-rising flour. Serve with hot Greta M. then the remainder of flour. WHEATEN GRITS. Put two cupfuls of grits in a kettle with water to cover. Cream the sugar and butter. F. when cold add one egg. drain and take off the crust. Soak over night one quart of cold boiled rice in five gills of milk. Mush. RICE GRIDDLE CAKES. WHEAT-MEAL WAFERS. N. T. To four small cupfuls of boiling water stir in one cupful of cracked wheat and a scant teaspoonful of salt. four ounces of sugar. egg and baking-powder. ounces of flour. I. Mrs. rice Two HOT CEREAL ROLLS. Bake in a range oven rather slowly. RICE CAKES. shape of rolls and bake quickly. fill two-thirds full with the mixture. the next morning add one quart of milk and stir in nearly as much flour. H. Boil soft one-half CRACKED WHEAT. improve this cake. Philander. serve hot for breakfast or pour into a mold and serve cold. . two eggs. cut fine it into white may be added. or rusked bread mixed with the rice. H.

stir it a while longer. Place quickly in buttered to be eaten hot and is nice for break- Mrs. A BREAKFAST SHORTCAKE. This 'is is excellent a breakfast food which can be procured at every grocery. pour into a mold and when cold slice and fry in drippings to a golden brown. a handful at a time stirring constantly with a pudding stick. GRAHAM MUSH. teacupfuls of oatmeal or barley meal sifted with two teaspoonbaking-powder. Rule for making on each package. Emma B. easy to make. Roll out less than one-quarter of an inch thick. Palmer. FRIED MUSH. CORN-MEAL MUSH. Bake on a fuls of Two griddle. H. Make same as corn-meal it mush. now add a tablespoonful of salt and sift in through the fingers of the left hand fresh yellow corn-meal. CRACKED WHEAT— No. M. It and appetizing. Serve for breakfast with maple syrup. M. water slightly salted. Mrs. continue to stir and add meal until it is as thick as you can stir easily. M. . stirring all the time. Put two quarts of water into a kettle. let it come to a boil. fast pans and bake in a quick oven. BANNOCKS. Martha Higbee. Soak about one quart 2. let it cook at least twenty minutes and it is ready for the table. add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt. on a cold morning. Take cream. Martha Higbee. with the right. "shorts. sifting in the oatmeal." 441 a teacupful salt of sweet milk stir Add and in and two spoonfuls of rich sweet a spoonful at a time of coarse flour or in fine flour till it When quite thick knead It is will roll nicely. using only the amount of will absorb. To be eaten with milk.CEREALS AND FARINACEOUS DISHES. White. Then cook thoroughly water that the wheat in of cracked wheat over night in cold water. PETTIJOHN MUSH. V. Prepare as above. M. sift the flour and stir it gently into boiling water.

442 CEREALS AND FARINACEOUS DISHES. then roll them in breadtill cool. A. a quart of Wash hominy in cold stove. Y. syrup. RICE. T. put it over a slow fire with the water in which it has been soaking. OATMEAL. crumbs and fry in Ko-nut to a golden brown. C. three ounces of grated cheese and pour into a baking-dish. Rice is said to be the most healthful food known to man. lay them on a napA. C. adding more water from time to Do not add salt while cooking but season when it comes from the time. water and then soak twelve hours in tepid water. and boil gently for five hours. put a lump of Ko-nut into a flat stew-pan and when hot put in the Drain. Break up one-half of a box of macaroni into small pieces and put into a saucepan with boiling salted water. O. FRIED HOMINY. Use about one cupful of oatmeal cook in a double boiler until steamed. J. kin and serve. a little more cheese and bake for thirty minutes. or if preferred it can be Julia Miller. C. BAKED MACARONI. serve with cream and sugar. Julia Smith. pile on a dish and serve with maple slices and fry until brown. plunge them into a saucepan of boiling salted water and boil for twenty- . Salt slightly and cook till tender. Sprinkle with E. BOILED HOMINY. cooked hominy. one tablespoonful of melted butter and a small quantity of milk. I. one tablespoonful of hot milk and the yolk of an egg. When cold slice. Heat over a slow fire and turn into mold and dredge lightly with flour. Drain. Add a little pepper and salt. one egg well beaten. Salt and thoroughly done. Even the The simplest and easiest way sick can eat it where nothing else agrees. add one-fourth pound of butter. to each quart of water. season with salt and let stand Shape the mixture into croquettes. Break one-fourth of a box of macaroni in lengths about two inches. Beat all together. When tender drain and put it into a stew-pan. MACARONI WITH TO/IATOES. HOfllNY CROQUETTES. to prepare it is to wash and put over the stove in plenty of cold water. Take one pint of hot Stir together some cold boiled hominy.

Place the dish in a slow oven.CEREALS AND FARINACEOUS DISHES. G. cream. allow the mixture to simmer gently for thirty minutes and serve. and put them in a baking-dish. drain. Ellison. one ounce of grated Parmesan cheese. BOILED HACARONI. one teacupful of stewed tomatoes. R. a lump of butter and salt and pepper to taste. It cooks in twentyit in a It makes a good-sized dish. 443 Take out. To be eaten for dinner with five minutes. way to cook macaroni is to break it into inch-lengths and lay saucepan containing boiling water and salt. D. Mrs. mix in five minutes. plain A .

By some mends them scientists they are regarded as superior to meat and the fact that they can be used in so to the many forms in the culinary department recomhousewife who is always ready to extend her repertoire of choice foods. There are several delicious products 444 . a dainty only to be used between meals. Flour made from the peanut is found to be more nutritious than that ground from any of the cereals. nuts human commerce. It is certain that a gain in flesh is observed where nuts compose the main article of diet. They take the place of meat and are subject to no adulterations. The peasantry of the south of France make a daily dish of boiled chestnuts and milk and The is and thrive upon it. regarded as a luxury.ASANARTICLE OF-DIET palate are changing very essentially. to-day made into bread in many countries. It is said by some that nuts are heavy and clog the system. This brings into prominence their value when they are ground and cooked. They produce heat and form flesh. but to-day they are looked upon as an assistant to the forces of nature in imparting nutriment. The reason for this complaint is that they are usually eaten after a meal that is already too heavy. Another reason. and the fact that they afford a nearly perfect substitute for animal foods. butter made from it (peanut butter) is also becoming a staple article of commerce and is used by vegetarians instead of butter made from cow's milk. some people cannot thoroughly masticate them. chestnut was a prominent article of food among the ancients. They yield bounteously under cultivation and have become one of the most important articles of of the THE CRAVINGS were Once. or something for the children on extra occasions.

celery seed or leaves or stalks. the loaf will be solid and soggy when baked. turn out on a board. with left-over foods combined with bread-crumbs. after standing a few minutes for the crumbs (if dry) to become moistened. Bake one and one quarter hour in moderate oven and serve cold. marjoram. 445 formed from nuts which can be procured at all the groceries. It is recognized as a great delicacy wherever used. Keeps perfectly. Mix. add a few drops of water and beat with a fork until smooth. one and one-half cupfuls of chopped hickory nuts. The most delightful combinations 2. mint. For nut milk add four or five parts of water to one of nut butter. The mixture should be quite dry. or until it feels rather firm when pressed with the fingers. adding sufficient hot water to moisten. nut preparations. and a trifle of mint (not over one-eighth of a teaspoonful to a good-sized loaf). one and one-half cupfuls of seeded raisins. press the mixture into an oiled. W. brick-shaped tin and bake in a moderate oven about one hour. soups. with or without tomato or browned flour. a few of the best ones with recipes for their preparation. if too moist. This butter is a thoroughly sterilized product of edible nut meats. E. one-half teaspoonful of salt. may be made . prepare the same as above. We append NUT BUTTER. sage. NUT LOAF— No. When prepared. A. Serve with brown gravy or tomato sauce. It should not seem watery when pressed together with the hand. For nut cream. Add one cupful more of hot water and turn into buttered pan. Place the desired quantity of nut butter in a bowl. take equal quantities of that and very dry but not too fine bread-crumbs (if they are moist. Three cupfuls of stale bread-crumbs.NUTS AS AN ARTICLE OF DIET. T. a more than perfect substitute for butter. and water and salt. Makes a perfect emulsion with water. C. savory. with a little strained tomato. J. and slice carefully with a thin. Put up in tins of different sizes. thyme. or if not baked long enough it will be too soft to slice nicely. In using protose. M. twice the quantity will be required). NUT LOAF. as it makes blood as well as fat. caraway. Cover and let stand ten minutes. A. Loosen the sides. S. but should be just moist enough to hold together. add a little more water until of the consistency desired. sharp knife. The seasoning may be varied with onion. chqpped onion.

then place them in a slow oven where they will gently simmer . Protose as it comes from the can chopped may be used if preferred. rub the beans through a colander. bake twenty minutes in a moderate oven. H. Simmer a pint of until 2. with the fingers. P. a teaspoonful of grated lemon-rind. Reheat and serve. Add nut soup stock to make of the proper consistency and salt to season. A heaping tablespoonful of sago. Break into small pieces one cupful of hickory and almond nuts of equal amounts. Add one-quarter of a pound of blanched and pounded almonds. If roll in fine bread-crumbs. Sarah Bullard. Add to this an equal bulk of dry simmered protose. hour or so. PEANUT BEANS. Steam one-half cupful of well-washed rice in one cupful of water with one-fourth teaspoonful of salt for one hour or until tender. When done. a little nutmeg and three eggs well beaten. F. Mrs. as desired. C. A dish closely resembling baked beans is afforded by taking the Virgina shelled raw peanuts. M. and not burn. Lima beans gently in just sufficient water to cook they have fallen to pieces. if liked.440 NUTS AS AN ARTICLE OF NUT SOUP. shape. one egg and salt to taste. NUT SOUP— No. White beans may be used in place of Lima beans. H. This soup may be strained or not. Soak three tablespoonfuls of finely-grated bread-crumbs in milk. L. a slice of onion and two stalks of celery. Put in the bean pot about one and one-half teaspoonfuls of salt to each pound of Let them boil fast for one nuts and a large quantity of boiling water. When tender add one cupful of rich milk or cream. NUT CROQUETTES. Place in a pudding dish lined with paste. liked one tablespoonful of chopped parsley or celery may be added before shaping. but they require longer cooking. may be added to the soup when it is reheated. ALHOND PUDDING. When cool slip the brown skins off. Pour boiling water over them and boil for five minutes. a piece of butter the size of an egg melted in a pint of new milk. previously soaked in cold water. and the whole cooked until the sago is transparent. A glass of wine may be added if approved of. sugar to taste. DIET. and bake in a moderate oven. F. Simmer in two pints of water seasoned with one-half teaspoonful of salt. O. Add more boiling water as needed.

SOUR SALAD DRESSING. and are eaten at any time during the meal. and. this cream . run a knife blade around from the edge of the tin. may be baked with the protose. Salted nuts are served with dinner. slice with a thin. More salt and lemon juice may be added if desired. and let it stand in a cool place several hours. T. PRESSED PROTOSE LOAF. This may be served with peeled baked potatoes. Adelaide Haigh. sharp knife. Put alternate layers of sliced protose and finely sliced onion. C. in a small tin or dripper. add more water to that left in the tin. Remove from the stove. if necessary. it may be thinned with a little lemon juice or water. add salt. They make a good dessert. I. Minced yolks of hardboiled eggs are an improvement in the loaf. press firmly. put a weight on it. add one-half teaspoonful of salt and two tablespoonfuls of lemon-juice. be slightly juicy when done. When ready to serve. Break up protose slightly with a fork. WALNUTS. stores). and pour over them as much cold water slightly salted as will cover them. If too thick. salt and water makes another Minced onion with or instead of the sage gives a different dish. T. a very little sage. They should Mrs. and thicken with a mixture of brown and white flour stirred up with water. Pack it into an oiled tin. Put large. and serve with onion points. Cover with water and bake slowly for two or three hours. and it is ready for use. Cool. Seasoning with celery salt and a little lemon juice instead of the sage. E. a sauce. A.NUTS AS AN ARTICLE OF DIET 447 If the water evaporates. add boiling for from eight to fourteen hours. sound nuts into an earthen pan. variety. This may be broiled before serving if desired and served with sour-apple if necessary. F. O. cranberry sauce. water and let it settle through them without stirring them. with salt. Rub two slightly rounded tablespoonfuls of peanut or almond butter smooth with two-thirds of a cupful of water (the half-pint cupful sold in according to directions for preparing the nut butter for bread Let boil up for a moment over the fire. When ready to serve. turn the contents out carefully. adding water as required. or the potatoes I. little water to make the protose hold together. PROTOSE ROAST WITH BROWN GRAVY. or celery. jelly. remove the protose from the tin. A little Nuttolene may be used with the protose. Leave them until the next day and rub them dry before using them.

or both. Remove the hulls and dry the nuts. V. C. Blanch the almonds by putting the meats in boiling water. E. a scant cupful one tablespoonful of lemon juice. U. F. little salt over them. Cut a loaf of bread in two in the center. or a lettuce leaf with salad dressing. and let them brown. Take them off. NUT BUTTER SANDWICHES. A. A. blanch them and after removing the some salt and a little sweet oil perhaps a tablespoonful. F.448 NUTS AS AN ARTICLE OF DIET By using a scant cupful of strained stewed tomato in place of the water in the above. spread the cut surface of each and sprinkle with salt if desired. let stand a few moments. stirring often. Be careful not to let them brown too much. with the almond butter. may be laid between the slices. They should be served in a tinted china dish that harmonizes with the color of the nuts. one-half cupful of sliced citron. A few chopped pistachios scattered thickly over a charlotte russe add to the appearance and flavor of the dessert. Put them in a pan with a butter and fry them quickly. Pistachio nuts salted are so expensive an item. and lay the two spread surfaces together. skins stir in — PEANUT POUND CAKE. Thin slices of protose. we have a palatable and very pretty dressing. SALTED PEANUTS. but such a picturesque addition to the table that one should learn how to prepare them at home. A. Put about a teaspoonSprinkle a ful of butter in a long flat tin. A. Cut off a thin slice from each half with a sharp knife. then put them in an oven to become crisp. but not too brown. W. SALTED ALMONDS. ice water. shelled and blanched. little The peanuts must be SALTED PISTACHIO NUTS. Take a cupful of the shelled nuts. one tablespoonful of if one cup of sifted nut meal. They may be served in little trays at each plate. Continue to spread and cut the slices until you have the required number of sandwiches. or in a bonbon basket of filigree silver. Remove them to a colander and sprinkle them with fine salt. desired. of granulated sugar. put on a paper to absorb the fat and sprinkle well with salt. P. Three large or four small eggs. A. shaking them constantly. one-half to . J. half with nut butter. P. Let the nuts stand for one-half hour. and when it melts put in the nuts.

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and which must desirable. . See Chapter entitled "Meats". which most strengthening.MEATS — HOW AND WHAT TO SELECT. in order to understand which pieces are most nourishing.

until and beat HARD SAUCE OF NUTS. chop. R. and one-half the lemon juice until the sugar is in. salt. Don. Add more meal and flour. with any flavor you prefer. Handle carefully when taking from the oven. place these on well-buttered tins. Sift the sugar. Have the ingredients as nearly ice-cold as possible. Swarts. Slide the beaten whites on the yolk mixture. Serve with a brown or tomato sauce. P.NUTS AS AN ARTICLE OF DIET 449 two-thirds of a cupful of pastry flour. stamp it out in small round cakes. stiff froth. Add three ounces of pounded and sifted sugar. Mix in one-half cupful of tomato that has been stewed Cream two tablespoonful of flour and cook and strained. the fire may be turned off and the cake allowed to cool in the oven. all Add the remainder of the lemon juice. C. F. Rub salt and add water cream sauce. sifted once before measuring. Mrs. two ounces of hazel nuts and one-half ounce of sweet almonds. C. — Dip thin slices of protose (which can be procured at the grocer's). dry and feathery. sift on a little flour and chop in lightly. add more water. large spoonfuls of Brazil nuts with warm water. then stir in gradually nearly a pint of hot water. M. HAZEL NUT CAKES. Garnish with parsley. B. sprinkle part of the nut meal over them. Put into a pan at once and is all in. finely Mince very . sift the flour twice and leave it in the sifter. Stir into this mixture one-half the nut meal. Beat the yolks of three eggs. adding sugar gradually. E. Roll the paste out till it is one-quarter of an inch thick. A. NUT SAUCE FOR VEGETABLES. bake slowly in an oven that bakes well from the bottom. G. and as much flour as will bind them together. continue until the flour Take care not to mix too much. little more water makes a A M. sugar. a good pinch of salt and the citron. into beaten egg and bread-crumbs and broil. Beat the whites of the eggs to a moderately sugar. the white of an egg. with a pinch of salt. Boil it up once and thicken with a till done about six minutes. beaten to a firm froth. E. If a gasoline oven is used. When stiff add part of the water and more Beat. PROTOSE CHOPS. and bake in a slow oven twenty minutes. together equal quantities of nut butter and sugar with a little to make it smooth.

M. remaining nuts. and a slight dredging of flour Cover well with water and bake from until one-half or two-thirds full. yolks of six eggs. ter the size of — NUT SANDWICHES. add the let them come to a boil. three well-beaten Mrs. M. for filling. spread the peanut dressing between the slices. Butter very thin slices of Boston brown bread and lay finely chopped Salt them very lightly a mere dash of salt slices. almonds between the — PEANUT SANDWICHES. C. Grind bread enough to make one and one-quarter cupfuls and keep one-third of that mix sugar and yolks of eggs. Mrs. and remove the skins from one cupful of freshly-roasted peanuts. Make brown . one pound of hazel nuts. one-half hour to one hour. Shell NUT CORN PUDDING. with cream added to make it stiff. — One cupful of milk. bread. then add one tablespoonful Bake in two layers. G. chop very fine. into loaves or white bread the usual way and just before forming drop in a generous handful of pecan nuts in one loaf. mix with one tablespoonful of mayonnaise dressing. and a tablespoonful of rum. remove crusts and Anna Hill. of rum. Mrs. D. bread. J. Set aside and. M. One scant cupful of powdered sugar. Two cans of sweet corn rubbed through a colander. salt to taste. eggs.450 NUTS AS AN ARTICLE OF DIET HAZEL NUT TARTS. J. one cupful of milk. CORN PUDDING. then the nuts. First Filling. should be used. one-half cupful of sugar. Put thin slices of protose into a three-quart basin in layers. The nuts should be ground and one-third of them kept for filling. Flavor with almond or vanilla extract. and whites of eggs. C. Frosting. This Mary„ makes a change and is greatly enjoyed by the children. Then spread over it the following corn pudding. salt. with six tablespoonfuls of finely sliced celery. Filberts can be used if preferred. well beaten. NUT BREAD. sprinkle lightly with fine crumbs and bake until a delicate brown over the top. a piece of but an egg. Sontag. Spread with butter and cut thin slices of white bread. One and one-third cupfuls of confectioner's sugar.

an ounce of butter in a baking pan and when it is quite hot' pound of blanched and dried almonds. A preparation similar to malted nuts in composition but treated in such a manner as to produce a crisp. Drain and pound the nuts until very fine. sugar. Ready to eat at once. B. Dissolve in hot or cold water. position. or milk. It contains no chocolate. thoroughly cooked. . and others can be prepared in the same way. A fruits delicious food coffee. F. This consists of the concentrated. and nuts. but is It resembles animal food in appearance and comD. is SALTED ALMONDS. Warm throw in a cover. E. M. It employed. NUT SOUP STOCK.NUTS AS AN ARTICLE OF DIET BROMOSE. cream. and sterilized nut meats with predigested cereals. A. One-half pound to a pound per day is a not uncommon gain in weight on using. glucose. but is a pure product of tropical can be used in any way in which cocoa or chocolate is C. B. A. W. M. one part stock Xo ten of water. tea. extraordinary rapidity. P. FRUIT COCOA. put into a stew-pan with enough water to Boil thirty minutes. Add the water slowly at first. It melts in the mouth. far more nourishing. T. Veritably the daintiest and most delicious food product ever discovered. crusty mass with a rich nutty flavor. 451 A combination of carefully blanched. L. comforts the stomach. C. It may be used just as extract of beef is. soluble portions of choice nuts and a perfect substitute for meat stocks. PROTOSE. pecan nuts. CHESTNUT CROQUETTES. beverage. F. Serve cold on small dish. cocoa. E. and makes fat and blood with great rapidity. M. Can be used by itself or with vegetable products. put up in jars. when they begin to assume a fine delicate brown and the salt adheres pour them on a sieve and leave till cold. peanuts. NUT AMBROSIA. Shell four dozen chestnuts. sprinkle with salt and put in a hot oven. Ambrosia dissolves in hot or cold water. and in tablets resemDelicate as a confection and makes fat and blood with bling caramels. Walnuts. Vegetable meat.

It should by this time be smooth and thick. Hold a small sieve over the salad. grate over the chestnuts the yolk of the egg and over all lay the white of the egg cut in rings. When all is worked rub the mixture through a sieve. Serve hot. When cold. olive oil. Place in a double boiler and cook eight minutes. add one tablespoonful of butter and pound until well mixed. W. Dip into a beaten egg. CHESTNUT 5ALAD. then into breadcrumbs. then add a little salt. tender as many chestnuts as needed. T. M. add another tablespoonful of butter and pound ten minutes. Shell. one-half pint of cream. blanch and boil until and set aside to cool.452 NUTS AS AN ARTICLE OF DIET. butter the hands and mold into balls. a little at a time. if the water in the outer boiler has been boiling rapidly. fry one and one-half minutes. Arrange lettuce in a salad bowl. put the chestnuts over and then a dressing made of lemon juice. stirring constantly. Boil . salt and a pinch of sugar. Drain two eggs hard. Emma Brooks. Beat three eggs until light and stir into that which has been strained.

since the flavor. familiar. with which all are cooking than sometimes seems. Water that has boiled for some time is flat. it is not out of place to learn that more is involved in their Even the potato. but also 453 . Dried peas. SUGGESTIONS ON THE COOKING OF VEGETABLES. For onions. mix well. tempt the appetite. Put them on in an abundance of fresh water. turnips. Never thicken vegetables of any kind by adding flour mixed with cold water. then add to the vegetables. nor furnish the nourishment it other- MAY IT tables. seemtosuperfluous to give many housewives for wash and cook them in scores of directions about the cooking of vege- to wise would. This improves not only the looks. Never boil them longer than until just done. to retain the color. slightly salted. to this add the flour. drain immediately after. soggy condition. is much stronger. Always put butter in a saucepan. then. it is the simplest matter in the world appetizing ways. when brought to the table in a sticky. it is best to change the water. that is just beginning to boil. now that vegetables are beginning to form the main diet of hundreds of thinking men and women. will neither gladden the eye. before cooking. greatest care should be taken in preparing and boiling vegeIf taken from the garden. especially when used during the winter. Care should be taken that the water does not cease to boil until the vegetables are done. etc.. beans and lentils should be previously soaked and put on to boil with cold water. cabbage. The tables.THEIR IMPORTANCE. they ought to be gathered in the morn- ing while still wet with the dew and if from the market they should be put in cold water until crisp. Boil spinach and kale in an abundance of water in an uncovered pot. Yet.

fresh. yellow. forty-five minutes. boiled. one hour. Tomatoes. String beans. to forty min- Shelled beans. Dandelions. Onions. boiled. and seasons them nicely. with a fork. boiled. forty-five minutes. boiled. The best water to use for the cooking of vegetables is pure well water. Cauliflower. Squash. washed and cut into one shape before cooking. two hours. when hot turn in potatoes. twenty utes. dust with salt and pepper and with limber knife pat down into a smooth sheet. sixty minutes. This can be done with an apple corer. HOLLANDAISE POTATOES. baked. to test some extent. Chop two now begin one end of pan and roll over and pat each roll down until you get to opposite side of pan and potatoes are in the shape of omelet. the taste to such an extent that the little extra work will not be taken into consideration by those who believe in doing things right. Green corn. baked. Spinach. yet the following table will help. and thus decide: My advice is to Potatoes. Squash. stand pan over a moderate fire and cook slowly for ten minutes. boiled. one and one-half hours. canned. white. Nearly butter. Sweet Potatoes. boiled. the inexperienced cook. Tomatoes. twenty minutes. Green peas. take a large saucepan (an omelet pan is best). Potatoes. pepper and salt pork is boiled with them. fifteen to thirty minutes. forty-five minutes. but all sometimes a small piece of these vegetables are eaten dressed with salt. one-half hour. Carrots. twenty-five minutes. Della Yeomans. as much depends upon the age and freshness. In cities where spring water cannot be procured. one-quarter hour. boiled quickly.454 VEGETABLES. then they are ready to serve. sixty minutes. lake water will answer. put your serving dish over pan and turn up-side down. HASHED BROWN POTATOES. Parsnips. Turnips. twenty-five minutes. Although no exact time can be given for cooking the various vegetables. a potato scoop or they The . Beets. Beet Greens. one and one-quarter hours. or taste. TIME FOR COOKING VEGETABLES. one hour. Cabbage. one hour. one hour. but should first be filtered to take out the sediment. three-fourths of an hour to an hour. put in two tablespoonfuls of butter. two hours. Asparagus. boiled potatoes fine. baked. one and one-half hours. at potatoes should be pared. one hour. one hour. Sweet Potatoes. Turnips.

Samuels. Mrs. Lida M. Cook for ten minutes. Leone. until it thickens like cream. Cold mashed potatoes can be made in the same manner but are not as nice. Serve hot. taking care that they do not break. When flavored. Cut a thin slice from one end. Season with a pinch each of salt and pepper. keeping on the fire just long enough to heat to boiling point. in Take six cold boiled potatoes. Now melt a little butter. washing Put into boiling water and boil about fifteen minutes. thicken with flour. Chop a little parsley and sprinkle over. that they stand firm and put in the oven to bake. place them Mrs. a piece of butter and an Qgg. Stevenson. Grate raw potatoes and add a little salt. not pare them but scrape the skins off with a dull knife. Then fill the skins with the mixture. J. LYONNAISE POTATOES. Then squeeze in the juice of one-half of a lemon or a tablespoonful of vinegar. S. . Pour over the potatoes and garnish with sprigs of parsley. then drain and let cool a little. Serve on a platter with sprigs of parsley and a few tiny specks of butter. Beat all well together. POTATO CAKES. and scoop out the potato into a hot bowl with a teaspoon. Mrs. Drain them and add a cupful of milk. Select potatoes of even size. Katie Upton. 'Now prepare a golden sauce as follows: Boil one-half cupful of milk or water with one-half dozen pepper corns and one-half teaspoonful of salt. Drop them into good drippings and fry a light brown. a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw.VEGETABLES. Do them nicely after. STUFFED POTATOES. and pour over them. When well done remove from the oven and with sharp scissors cut a lid from the upper end. over the fire. stirring until well browned. Boil twenty minutes in slightly salted water. Beat the potato in the bowl with a little cream. a speck of salt and pepper. strain it into another saucepan and add one-half cupful of butter and the yolks of three eggs beat with a fork. keeping the skin whole. a teaspoonful of butter. may TO BOIL NEW POTATOES. dredge with flour. heaping Set the potatoes carefully on end and return to oven for ten minutes to heat. it high on top. 455 can be cut into cubes.

When one side is brown. being careful not to break the skins. J. three large potatoes. salt. Select for baking. drain. shape them. and sufficient hot milk to very light and smooth. dish and serve immediately. beat POTATO TORTILLA. one teaspoonful of chopped parsley. Put the butter or oil into a into slices. if designed for breakfast. Put in the Cook dish they are to be served in. and sprinkle with the parsley. set on the fire. Mrs. CREAMED POTATOES. fry the potatoes a light brown. MASHED POTATOES. previously cooked. milk may be added to moisten their dryness. . they are "croquettes a la duchesse" B. the potatoes in salted water until thoroughly done. Four eggs. POTATO CROQUETTES. then serve at once. then add enough milk (a little at a time) to make them nice and creamy. butter. and mash a quart of potatoes. more salt. to the potato. Mrs. Cut cold potatoes. Set on the back of the stove. make a little hole in the top which you fill with butter and set in the oven until the butter melts. eggs. then drain. butter the size of an egg. tortilla with a plate and brown the other. season with pepper and salt and pour into the potatoes. turn the Serve at once. Beat four saute pan. fry in hot fat. fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. divide into tablespoonful parts. potatoes as near of a size as possible. Peel. in a dish to get cold or leave little which case a POTATO SOUFFLE. dip into beaten eggs (the whites). Janeway. D. Lucy Mead. roll in breadcrumbs. mash and beat with a wooden spoon until the lumps are all gone.456 VEGETABLES. shake the pan constantly to prevent sticking. boil spread in over night. cut off each end. breakfast or tea. Nice for Mrs. till Add make quite soft. and when boiling. Farrand. two tablespoonfuls of butter or oil. C. When they are shaped flat. Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat. stir for two minutes. mix thoroughly. roll in bread-crumbs again and Take off when done. add a piece of butter the size of a butternut thickened with flour. mixing with them the yolks of four eggs. when baked scoop out the inside with a spoon. J. two ounces of milk. The potatoes will puff up considerably if sufficiently beaten.

pour over two-thirds of a pint of rich milk. make up into balls. wash them in a strong brine. Fry them a nice brown and serve up Alice George. taken up. cut baked the day them Mrs. insert a piece of butter. rub through a wire sieve. send to the oven. Season with salt and pepper. season with a trifle of pepper and salt. Mrs. Add the potatoes to the milk as soon as it is ready enough to make a thick mush. which has been boiled.) Peel nice. two lumps of sugar and a little salt. then take an apple-corer. some put salt 457 and pepper. slice thin in cold water. Winter. Mary A. roll in bread-crumbs and fry in hot fat. Add a little lemon peel. with sugar strewed over them. place them together with the pieces taken out into an . Young. (Peeled. C. have in five good- sized potatoes (boiled or all small pieces. Miss Mary E. When cold form into balls. let it boil. stirring so that they may not adhere As soon as they become light brown and to the kettle or to each other. Pare six medium-sized potatoes. When cooled. the yolk of an egg and chopped parsley. together. Boil the potatoes — ESCALLOPED POTATOES. SARATOGA CHIPS. Take four cold boiled potatoes. Peel the potatoes carefully. and when potatoes are well done serve. stirring to prevent burning. then throw a handful at a time into a kettle or pan of very hot lard. T. Add pepper and salt. and mash them well. in the morning drain off the water and rub the potatoes between napkins until thoroughly dry. Have ready a pint of milk.VEGETABLES. large potatoes carefully to retain their shape. brush over with the white of egg. O. SWEET POTATO BALLS. Wetherholt. BAKED POTATOES. stirring till it thickens. add a piece of butter the size of an egg. crisp remove quickly with a skimmer and sprinkle with salt as they are Mrs. Atwater. cut into very thin slices and keep in cold water over night. before). beat over the fire till smooth. put into a stew-pan with one-half ounce of butter and a dessert-spoonful of milk. POTATO BALLS. cook ten minutes. covering them with crumbs of bread and yolks of egg. Drain and put in a pudding pan. with which take out a piece of potato from end to end.

When done they must be light brown and crisp on the outside and be Serve hot. O. boil in their skins in salt water. If you wish them to puff up. and fry them in hot lard. M. a Make in cone-shape and fry golden little cream and a dash of cinnamon. Two . remove them with a skimmer before quite done. grated potatoes. cream and fried onion. perfect potatoes. brown. SWEET POTATO CROQUETTES. thick. J. Serve on garnished platter. drain off some of the water and add the apples. done. and serve hot. properly made. which makes them drier and improves the taste. core and quarter the and boil in salt water until half done. and apples. Ko-nut or lard. peel the potatoes — POTATO PANCAKES. They must have the consistency of mashed potatoes when and these should be smooth and creamy.cloth. sugar. C. Use equal quantities of potatoes apples. Note. drain and remove skins. FLAKED POTATOES. peel fire. then drain Mash well. slice them lengthwise in slices one-quarter inch drop them in cold water for one hour. F. two tablespoonfuls of Let the grated potatoes stand for thick. and again return Sprinkle with fine salt and to the hot lard to continue frying until done. Peel the potatoes. A.458 VEGETABLES. — FRENCH FRIED POTATOES. wash and season with salt. J. E. four eggs. sprinkle with fine C. quarts of raw. H.) boil in their jackets as many potatoes as are required. Take well. boil until both are done. large. peel. earthen or granite dish. Note. (Excellent. Wash and When APPLES AND POTATOES. then take them out and dry them with a. D. milk or cream is added is a great improvement. Hilda. When perfectly done all baked potatoes should be pierced with a fork two or three times several minutes before taking them out of the oven to favor the escape of steam. well before adding the salt. serve hot. easily pierced with a fork. sour cream. Beating the potatoes with a wire potato masher after the E. drain salt and rub them through a coarse sieve on a hot dish beore the without touching them. pepper. to keep as flaky as possible. salt. drain. and melted butter. in which they can be sent to the table if desired.

two tablespoonfuls of corn-starch. a can of corn. Bake in a well-greased earthen dish. . then pour off the water and add the starch to the potatoes. E.) Cut cold sweet potatoes into slices one-quarter of an inch thick and place in an earthen dish. it loses its sweetness in a few hours. one-fourth teacupful of butter. Take Heat it tablespoonfuls of Worcestershire sauce and serve. SWEET One can CORN. if not entirely fresh add a tablespoonful of sugar to water. three eggs well beaten. sweet green corn. and a little done.VEGETABLES. Bake till lightly browned. (Southern style. a tablespoonful of sugar and salt to taste. Mrs. one cupful of rich Boil all togther for about ten minutes. boil twenty minutes and serve on a napkin. This should be cooked on the same day it is gathered. butter the size of a bird's egg. been cooked previously. add it to a pint of Lima beans. mix with the cream and potatoes. Fresh corn in may be prepared the cob. in a hot oven two hours. salt. Mrs. and put it in boiling water. six full ears of Take the cob. the flower uppermost. drain and lay it in a deep dish. which set aside until the starch settles. fine cauliflower When up in coarse tarletan. thoroughly for about ten minutes. SUCCOTASH. Adams. add two The beans must have Miss Minnie Ray. but no salt . T. beat up the eggs thoroughly. H. O. 459 several minutes. add salt to taste and fry in plenty of Ko-nut or lard till crisp and brown. dip off the water. Place it on the table browned and smoking hot. (Canned. ESCALLOPED GREEN CORN OR CORN PUDDING. Spread each slice with a layer of butter and sprinkle with sugar. Strip off the husks. S. Scrape off what remains on the cob with a SWEET POTATOES. L. sugar. in hot water. Add one quart of milk.) milk. F. A. of best corn. A. pick out all the silk. the same way. BOILED CAULIFLOWER SERVED WITH CREAM. after it has been boiled and cut from P. Armstrong. Tie a salt. score the kernels and cut from knife. place them in a saucepan with a large lump of butter. GREEN CORN ON COB. M. a little salt and pepper and one-half pint of sweet milk.

flat tin. Free the sprouts of the outside leaves. CAULIFLOWER SERVED WITH MELTED BUTTER. large. the beaten white of an egg. This is a nice luncheon or supper dish. cut and roll in flour. Heat a cupful of milk and thicken with two tablespoonfuls of butter. squeeze the juice of a lemon through a hair sieve into the sauce and pour one-half into a sauce-boat. and boil up one minute. season pare the stalks and put it into salted water. Add pepper. SEA KALE. salt. add flour. Serah Paulding. off all leaves that are kill of salted water to Wash not liked. Mrs. — — CAULIFLOWER RELISH. Thorne. Mrs. and well browned. add three or four tablespoonfuls of strong vinegar. or water only milk makes it whiter skim while boiling. covered over with a it is perfectly tender. pepper. Drain them directly or they will lose color and become sodden. meat broth. salt. sugar. Take a fine white head of cauliflower and chop it fine. Wash drain well in several waters. BRUSSELS SPROUTS. When the stalks are tender take it up at once or it loses its crispness. Mrs. Nice. tender sprouts. and place the broccoli in a pan any insects. Keep them boiling till done. Lily Baker. that may have taken shelter under the them well and put them into an uncovered saucepan of boiling water with a large tablespoonful of salt to every one-half gallon of water. or until of toasted bread. then cover with cold water until cold. Put a piece of butter as large as a butternut into a shallow pan. stirring well. cut the flower close at the bottom. F. wash them perfectly clean and boil in salt water until perfectly tender. flour. butter. divide into four quarters. S. it lightly and pour over melted butter C. BROCCOLI. Sarah Winters.460 VEGETABLES. Serve on slices on a platter with bits of toast cut into triangles. then laid in points around the dish. green leaves. when done. Take from the fire. into bits. Melt some butter in a stew-pan. off all the if Take the stalk. drain. mix . Mrs. again drain well. Stew the cauliflower. or Trim stalks. F. the rest over the cauliflower. then put into boiling milk and water. from Put into cold water. let it lie an hour. for twenty minutes. Lay it on a cloth or colander to drain and serve with melted butter.

continue this until it is all used Now take the two opposite corners of the napkin. add butter the size of an egg and with the cover off let the cabbage fry a light brown. cover with another layer of boiled cabbage leaves. Excellent either way. FRIED CABBAGE.' adding a little sugar and two tablespoonfuls of vinegar. Put it into a kettle and add one teacupful of water. salt and pepper. then drain in a colander. then set until back and keep hot wanted. then take a clean. During the time the cabbage is boiling. and allspice. STUFFED CABBAGE HEAD. Chop the small leaves of the cabbage very fine. add to the chopped meat bread-crumbs. when served hot. add one cupful of rich cream. salt one cupful of meat broth or cream to make a creamy and sugar. mix this thoroughly and season with pepper. add the sprouts. and garnish with parsley. over this place the largest leaves. Remove Julia M. Chop salt j and pepper to put on the stove. let come to a boil and thicken with butter and flour stirred to a cream. large napkin. (German style. one next to the other.VEGETABLES. and serve. drain well. taste. the outside leaves of the cabbage heads and quarter them. add pepper. salt and nutmeg. overlapping some and meeting at the bottom. lay it into a colander. when served cold. . spread a thick layer of this over the leaves in the colander. well 461 and stir in dressing. * Stella. it. slice F. but Boil it in at the same time retaining the shape as much as possible. and secure firmly with a string. also the two others. allowing plenty of room for swelling. with the bottom of the leaf down. season with pepper. » FRENCH CABBAGE. Let boil till tender. Chop one firm head of cabbage till fine.) Separate the leaves of two cabbages carefully. the stove. half CABBAGE WITH CREAM DRESSING. plenty of water to cover well for two or three hours. Add four tablespoonfuls of cream or milk and When heated thoroughly add two well-beaten eggs. cold boiled cabbage and drain until dry. W. Stir in melted butter. Serve the cabbage whole. Put over boil in salt water until almost tender. regulate the quantity of meat according to the size of the cabbage you wish to make. prepare the forcemeat. up. salt. boil until about onedone in salt water. three eggs. a liberal piece of butter and cream. if liked. - Hilda Brice.

adding one ounce of whole mace and one ounce of whole black pepper. Some flavor sauerkraut with a few grains of coriander.462. Let it stand twelve hours. cover again day and put the weights back. Slice a fine. and cook. Turn out up-side down so the brown part will be on top. then put it in a granite kettle. pour clear water over it and press it out again. etc. With each layer of cabbage. It can be It will retain its flavor all during the winter. SAUERKRAUT. put a layer of coarse salt. tie a cloth over the jar and set away for use. strain out the spice. one-third of a teacupful of water. Let boil fifteen minutes. others do not. Amanda Briggs. cover with a cloth. or it can be fried. juniper berries. then drain off and let stand one hour. pour it over the cabbage. and serve hot. pour hot vinegar over cabbage (sufficient to cover). sprinkle salt and pepper over Harriet A. it. one-half teaspoonful of flour. Boil three quarts of vinegar. press down with a heavy pestle until the juice floats on the surface. O. then a fresh layer can be added. all well mixed together. ham. a stew-pan with a little water. VEGETABLES. Repeat this each until the liquor becomes clear.. Sauerkraut makes a delightful change from the regular way of servOur German forefathers thought there was nothing like it. putting into jar or bowl. or sausage. HOT SLAW. RED CABBAGE SLAW. when it is ready for the table. remove the outer leaves and slice into shreds. Let stand a month and it will be ready for use. In the bottom of the barrel. Take firm cabbages. Mrs. on top of the sauerkraut a plank should be placed and on this a heavy weight. then take two-thirds of a teacupful of vinegar. If the sauerkraut is too sour. When the sauerkraut is made. It is usually made in a barrel. a piece of butter. ing cabbage. then a layer of cabbage and salt again until the desired amount is packed. wash. then remove cloth. then draw off the liquor and replace fresh. Sauerkraut can be boiled with spare-ribs. place in a dry cellar. head of cabbage put it in and scald well. with enough water to partially cover it. C. At the end of a few days it will begin to ferment. Sprinkle salt through it and on top (about one cupful of salt for three cabbages). Stir until very hot and light brown on the under side. one egg. H. either by hand or with a machine made for the purpose. Marchant. B. Haight. . easiest made in the fall when cabbages are plentiful. and then put into a buttered frying-pan. Shave the cabbage. and let it come to a boil.

Put the tomatoes on a hot dish and pour the dressing over them. Mrs. add a very little sugar. or three large firm tomatoes. Scald a few at a time in boiling water. They are very nice. season with sugar and pepper. Those who desire may add vinegar and sugar or a French dressing of oil and vinegar. and scatter a little pork over it. FRIED RIPE TOMATOES. cover closely. them in butter. M. strew with breadcrumbs. Werton. FRIED GREEN TOMATOES. Make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard-boiled egg. peel. Mrs. Serve as a relish for dinner with salt. pepper and sugar. 463 BAKED TOMATOES. butter. see that they do not burn or become dry. whipping to a smooth cream. Cut ness. salt. cut a round place in top the soft parts. STUFFED TOMATOES. brown. and bake for one-half hour. Get tomatoes parsley. bread-crumbs. Take from the fire and pour upon a well-beaten egg. chop very fine and fill tomatoes. having crumbs at the top. Take eight large ripe tomatoes. slice. mix with stale bread-crumbs. six large . Peel and slice the tomatoes.VEGETABLES. carebake in moderately hot oven. James Ladd. mustard and cayenne slices Take two pepper. Mrs. pepper and salt. onions. or till the juice bubbles up at the side. Leone Dickerson. put a little butter in pan. and serve. Put the vessel containing this dressing into hot water while the tomatoes are being broiled over a clear fire. green tomatoes in slices one-eighth of an inch in thickBeat the yolk of one egg with a tablespoonful of cold water. Maggie Leahy. put a layer of tomatoes in a buttered pie dish. or lay a piece of ice on them. mince pork very fine. DEVILED TOMATOES. If you do not care to use pork it can be omitted. set in a cool place. Cooked in this way they will be found an exquisite accompaniment to roast chicken. SLICED T0MAT0E5. not over ripe. beat until smooth and heat to a boil. Fill the dish in this order. cut them in one-half inch thick and lay on a sieve. scrape out fully and firm as possible. Dip Hattie. Do not pare them. as large all of each. but a little salt must be used. but'cut in cracker crumbs and fry them in slices as you would an apple. Remove the cover.

scrape out the center. Dip first in the egg. Select one dozen medium-sized turnips. TURNIPS. Do juice will escape and their flavor will be injured. Rutabaga is one of the oldest vegetables we serve. with salt and pepper. little butter and sugar. then a layer of tomatoes seasoned with pepper. SCALLOPED TOMATOES. Mrs. else the Put them into a pan of . TURNIPS IN CREAM. brush over with butter. wash and cut turnips in slices. water until tender. When well creamed brown in a pan. with a gravy made as follows: Rub one tablespoonful of flour with two tablespoonfuls of butter. Fill the turnips with this mixture. pepper. but may be cooked and served according to the recipes given for turnips. Bake covered until hot. let them boil till into a sieve or colander and press out the water. from a can of tomatoes (which juice Put a layer of bread-crumbs in the bottom of a buttered dish. Irene Jenkins. and season with salt. Fry in butter quite brown on both sides and serve fine bread-crumbs. boil in salt slightly salted. then in sprinkle salt and pepper over the tomatoes. put them in a cold water as will just cover them.464 VEGETABLES. put in a baking dish and put in the hot oven to brown. Atwood. They are much more solid than the other turnips. except to add more cream. STUFFED TURNIPS. Cut the turnips into squares. thickened with a little flour and butter. slice a piece from the end of each turnip. put back the slice. Turn off nearly all of the juice may be used in soup). then brown quickly. pour them saucepan over the fire and stir about three minutes. peel and boil whole in water when tender pour off the water. add onehalf pint of boiling milk. MASHED Pare. then add Will W. salt-spoonful of salt and pour over the tomatoes. F. J. Mrs. season to taste Mrs. Susan Levy. stir steadily till it begins to thicken. M. add one cupful of rich milk. butter and yolk of an egg. Wash the roots with great care. mash them with fresh milk or sweet cream until entirely free from lumps. RUTABAGA. not scrape or cut them. salt and a Continue till dish is full. mash. finishing with crumbs. BOILED BEETS. then put them into a pan with as much tender.

m broil BROILED HUSH ROOMS.VEGETABLES. on both sides over a clear fire and serve on toast. without breaking the apples. stewed nusriROons. lay it on a heated dish and pour the mushrooms over. A. Kate Wilson. just covering them with water. In order to test mushrooms. J. Cut off stalks Salt the water in your kettle well. so that the mushrooms will not stick. FRIED APPLES. After testing. Mrs. boiling water and tender. and leaves and wash the beets through three or four and boil them till done. and cut off stems. Lay them on the gridiron. Mrs. Drain free from fat. Let them boil up a little. waters. A nice dish for the tea is made by peeling the mushrooms. When the outside is brown. or until not prick them with a fork to ascertain this but press on the thickest part with the fingers and they will yield to the pressure. Mrs. Select the largest and have a clear fire. and rub the bars with suet. Get the gridiron quite hot. pare. a tablespoonful of burned sugar. or they may be returned to the fire and a very thin sauce of flour. then broiling them on a gridiron. Another way to prepare them for the table is to broil them. 465 keep them boiling for one or two hours. season with salt — and pepper. cutting them into slices of same size. When they begin to steam they are done. Peel them when cooked and lay them in a drainer till all the water is gone. Silloway. Serve on a hot dish with a little butter over and under them. sprinkle salt on the gills if they turn yellow they are poisonous. Cover them with cream or white sauce and serve. Let them stay in this water ten minutes. and cut into rounds about one-fourth of an inch thick. Sprinkle sparingly with salt. S. then toast bread pretty brown. place them in a saucepan. and serve very hot with steak. and a few drops of sharp vinegar. Mrs. Salt them a little. When done put them into cold water and rub the skin off with the hand. and taking out the inner part. Annie G. milk and butter. Do CREAHED BEETS. Pare four large juicy apples. dip in melted butter. then cut them up while hot into even slices. carefully remove the core. They can be sent to table with no seasoning. and then add a tablespoonful of white wine. Thicken with flour. and fry quickly in boiling half lard and half butter to a light brown. if they turn black they are good. with the stalks upward. . P. Maguire. but lavishly with pepper. butter and milk may be made and poured over them.

and boil in salt platter. season and fill each with as much cream as it will hold. C. nutmeg. add salt. as thereby the flavor of the mushroom is preserved in its entirety. then dissolve two ounces of butter in a stew-pan. Mrs. pressing well down to the toast. EGOS AND ASPARAGUS. cut it into pieces as nearly as possible like four eggs well beaten. or if small. Put the asparagus with them and stir gently. It will take fifteen to eighteen minutes after the water boils to boil the peas. arrange nicely on a hot and serve with the following dressing poured over them.466 VEGETABLES. and flavor with pepper and salt. J. Select tender asparagus. Sprinkle when cooking with and fry in hot oil. Do not remove the cups for five minutes after they come from the oven. salt and sugar to taste. yolk of an egg. which have been cut in pieces and simmered in two tablespoonfuls of butter for twenty minutes. I. merely serve it with browned butter. season with pepper. if preferred. butter. When done. boil up once. Smith. Press one cupful of cold mashed potatoes through a sieve. O. set in a moderate oven and cook fifteen minutes. ESCALLOPED MUSHROOIIS. and stir the mixture until it is thick. — . pepper. Serve on toast. tie in bunches water until tender. head downward. Toast for each person a large slice of bread and spread over with rich sweet cream. pepper and salt. Place over each a custard cup. Bake twenty minutes. W. Mrs. BAKED MUSHROOMS. Boil young asparagus and Have ready asparagus. White asparagus. Slightly brown a liberal quantity of butteij. Or. Beat in two eggs. M. pepper and a gill of cream or gravy. MUSHROOn CROQUETTES. T. E. E. Stew with the eggs two or three minutes longer. then add cream. M. seasoning each layer plentifully with butter. sugar. Peck. one-half cupful of cream. ASPARAGUS. add a little flour and about one-fourth cupful of the water the asparagus was boiled in. flour. keeping covered while in the oven. a mushroom. salt. form into balls. B. Put the mushrooms in a buttered baking dish with alternate layers of crumbs. salt. more than one. add two cupfuls of mushrooms. lay on each slice. J. Dressing.

until tender. drain on a sieve. two small onions cut up thin in it. new milk. butter. The Jerusalem artichoke should be washed well in several waters and picked over carefully to see that no insects are about them. A tureen of melted butter should accompany them. turn into a dish. Boil them light them from eight to ten minutes. FRIED PARSNIPS. Stir Mrs. they will fry sooner if previously boiled and should be nicely browned. 467 the parsnips clean. Trim the leaves at the bottom. returning them to the saucepan that is Rub boiling with a very little milk. drain. C. carrots are prepared in the same way. a small piece of butter and salt and pepper. Let it boil up once and pour over the parsnips. S. pass them through a colander and mash them. Maxwell. made of flour. and pepper and salt to taste. cover with fine bread-crumbs. and let Dip into beaten eggs. but after removing the skins. Slice lengthwise about one-quarter of an inch thick and fry in beef drippings or butter. and serve. If you like them mashed. When they are done. CREAMED PARSNIPS. lift out. It takes twenty-five minutes to cook them. them over the fire again till quite hot. . and they should be gathered two or three days before wanted for use. B. place them in a saucepan with salted water and cook one or more hours. season with salt and pepper. S. Take them out. Take up the parsnips and add to the butter a little flour and three tablespoonfuls of cream or milk. BOILED PARSNIPS. put them into a hot dish. Shake until it boils. proceed in the same way. FRIED ARTICHOKES. H. and serve with white sauce poured over them. cool.VEGETABLES. take a very coarse towel and rub their skins off. A. and pepper. Fanny Bennet. and pour a butter sauce over them. Chop cold boiled parsnips. pile in hot dish and serve quickly. Cut off the stems and put the artichokes into boiling water with a heaped tablespoonful of salt and a piece of soda the size Keep the saucepan uncovered. Creamed Ione. and let them boil quickly of a quarter. When done you can thrust a fork through them. let them drain. fry a brown. BOILED ARTICHOKES. Put on the stove with two tablespoonfuls of butter.

add a small onion chopped fine.) quart of small white beans and one pound of pork. with the addition of a little Serve with sippets of fried bread around If too thick. then a sprinkle of sugar. STRING BEANS. a little butter. string them Wash before cutting. Illingworth. and put on top of other ingredients. some fresh pork. Julia Rickord. . Put pork on top of beans. in the morning boil for one-half hour. C.) Mrs. pepper They are then fit for the let them get thoroughly hot. a spoonful of salt. the dish. Two pounds of beans (soaked over night). some black pepper and three teaspoonfuls of One beans. adding hot water. pot. and boil pieces. (Be careful not to let beans get dry. Fill pot with hot water and bake in oven six hours. Mrs. add milk. pour off water. one-half teaspoonful each of mustard and baking soda. LIMA BEANS. Cut off the ends of the pods. Peckens. hours. The wax bean is more tender and richer in flavor than the green. continue until the pan is full. Slice a small onion. (Fine. put in bottom of bean Add beans. BOSTON BAKED BEANS. BOSTON BAKED BEANS— No.468 VEGETABLES. occasionally Mrs. drain. one heaping teaspoonful of salt. soon as they come to a boil. Wash the them in a kettle over the fire and cover with cold water. after the following manner: A layer of beans. Boil Mrs. one quart of beans until the skins will crack when blown. fill the pan with boiling water and put in the oven covered tight and let bake for several hours. ter. G. A. drain off the water. P. add sweet milk. R. keep adding water. Season as usual. Place the pulp back in a saucepan. BAKED BEANS. and beat with a spoon. so they do not get dry. then put them in a deep pan to bake. 2. As Now put them in the bean pipkin. or butMrs. pound of pork. one-half teaspoonful of dry English mustard. add a good bit of butter. a heaping tablespoonful of sugar. Boil a pint of Lima beans in salted water and then press them through a colander. McLeod. three Add one-half tablespoonfuls of real black molasses (New Orleans). and cut or break into one-inch them about one and one-half Then and and salt table. put molasses. sugar. salt and pepper.

off the Cut the stem end egg plant. cover well and bake in the oven. until done.VEGETABLES. pare it. PLAIN BOILED ONIONS OR CREAriED ONIONS. Pick up E. BOILED RICE. Very good. Pare three large cucumbers. add a little milk. Stevenson. Pour off the water. Vegetable oysters can be prepared in the same way and are very nice. mix with a forcemeat as for stuffed tomatoes. and boil in salt and water until soft. for an Mrs. and turn often until they are quite brown. adding some cream. basting frequently. Ellen Pinkerton. Drain in a for about ten minutes so that the rice may with a fork into a deep dish and serve very hot. two teaspoonfuls of baking-powder. Mrs. F. a little pinch of salt. S. mash. a little butter. Wallace. and flour enough for a thin batter. cut them clean towel. FRIED EGO PLANT. and simmer till tender. chop fine. The egg hour. peel it. Dry them with a Sprinkle them with flour and place them in a pan of boiling Ko-nut. Remove them from the pan and drain the fat from them. when nearly done pour off the water. for about fifteen minutes. L. STUFFED EGG PLANT. then put into a saucepan and cover with boiling water. in slices. 469 Wash well and boil a pint of rice in two quarts of slightly salted water colander. add pepper. Egg plant is nice when made into cakes. cover with a thick cloth absorb the moisture. where they should Roll in cracker crumbs and egg and fry in butter. EGG PLANT CAKES. and mix with a batter made of one pint of milk. drain the pieces scraped out of the center. Skin and soak them in cold water one hour. a piece of butter the size of an egg. Put into a deep earthen dish with plenty of butter and a little water. by placing them on a sieve. J. cut into pieces. Season . H. Reta Holmes. Fry it as you would batter cakes. scrape out the center and put all together in a weak brine for forty-five minutes. well salted. Mrs. plants should be cut into slices of equal thickness and put lie into water that has been strongly salted. three eggs beaten thoroughly. FRIED CUCUMBERS. Take a small one.

CARROTS. Mrs. heat a little butter with a little flour in it. wash thoroughly and soak several clear cold water and boil them gentlv until done. Peas are exceedingly nice cooked as above with but little water. J. salt. Mrs. over carefully. When Ring. water as possible to use and not burn. Let fry about three minutes and serve hot. R. Clayton. boil in until tender. FRIED PEAS. then drain off nearly all the water and prepare as above. Soak four cupfuls of split peas over night. with pepper and salt. cook this thickening and pour over the onions in a deep dish. add them to the dressing and simmer one-half hour longer before serving. and serve hot. done add butter but no cream. Mrs. salt and three eggs. J. Drain and pulp through a colander. flour and milk. liquor poured off the peas. the peas are fresh. Mrs. Wash salt water the carrots. Fry in butter with one-half cupful of water. Canned peas should merely be turned out of the can. butter and they have come to a boil once they are ready for the table. and boil until soft. fry it until it turns yellow. let boil until tender. add the onion. Boil in a buttered mold or floured cloth one hour. G. thin strips.J. shell them and wash them in a colander in Then put them into cold water and let simmer twenty minutes. then scrape and cut into oblong. FRIED ONIONS. . then put them on with OREEN PEAS. When and left on to boil. LENTILS. Peel and slice. Pick the lentils hours. Mrs. In the morning put them with a small onion into a farina kettle with just enough water to cover. Drain the onions thoroughly. Farley. M.470 VEGETABLES. Beat in a tablespoonful of butter. B. When STEWED PEAS AND LETTUCE. PEA LOAF. F. season with plenty of butter and salt and a cupful of cream. pepper. B. Take Put in as little a pint of shelled green peas and two heads of lettuce cut small. Season with pepper and salt. When done add milk. Turn out and cut in slices on the table. Or make a thickened dip of butter. rinsed. Jennie Adams. S. drain off some of the water the lentils were boiled in. N K. cold water.

together for a few minutes. so as to retain their green color. Brooks. spinach. together. When done stir in the wellbeaten yolk of one egg. Young beet tops. salt. so that the sand or grit may All greens shrink in boilall be eliminated. The or seeds white scalloped ones are the best. N. Then place in a colander in clear water and drain. Mash and mix well Mrs. Then season them with a little salt. E. ing and so judgment must be used as to the quantity to be cooked for the they are ready for the pot have it one-half full of boiling water that has been salted. peas and spinach should be boiled uncovered. GREENS. Then mash. plenty of pepper and butter. Wash and cut in moderately small pieces. A. Parcell. PLAINLY DRESSED SPINACH. Now put a spoonful of good butter in a skillet. throwing out all wilted or tough ones. Mrs. Cut the vegetables in thin slices.VEGETABLES. Drain thoroughly. When Mrs. butter and flour stirred to a cream. crosswise. and season with pepper and salt. until SQUASH (HUBBARD). and press them so that all the water will be out. Clara Green. Mrs. F. boil in clear water until add a cupful of milk. family. and they are perfectly clean. young turnip tops and chicory are very beneficial in the spring and they can all be cooked in the same way. then add the squash. Serve hot. Take them before the rhine Boil become hard. Also cream unless too moist. 471 add a pinch of sugar and another of salt. String beans. Wash them through several waters. cut it in small pieces and boil in water that has been till done. and serve them hot. boil all P. Put it into a large saucepan with as much . Have ready some bread cut in small pieces (not crumbled). to free Pick the leaves from the stalks. E. two tablespoonfuls of cream and a dash of pepper. tender enough to mash. Cook till they are tender. adding two heaping tablespoonfuls of butter and a little salt and pepper. Examine them very carefully. VEGETABLE OYSTERS. and wash the spinach in several waters it from sand and grit. dandelions. K. soft. Put them in the oven in the dish for a few minutes. Amy Kent. drain them. Do not allow to boil after the egg is added. salted Peel a squash. then serve on toast. When hot put in the bread and stir until brown. SUMMER SQUASH.

little flour. hard-boiled egg. S. P. drop the batter into a frying pan of boiling lard. drain and send to table. addition of spinach prevents the bitterness of the dandelion from predominating. away. season to taste F. then drain. a Mix well. T. add some grated bread. RICE. then cream and crackers. CELERY. It cannot be too well recommended for its healthfulness. Jameson. drain and mince it well. some butter mixed with a and serve. Serve in celery boats. time wet it thoroughly. Rice has come to be one of the main vegetable dishes of the present day. Gather freshly grown dandelions when the dew is on them. water only as keep it Mary DANDELION AND SPINACH GREENS. Use equal amounts of dandelion and spinach. CREAM CELERY. In this way it can be kept a week if perfectly fresh when packed E. then put on with just enough cold water to prevent it from burning to the pot (a double boiler is best) which must . add a small spoonful of salt and turn it frequently till quite tender. E. salt and butter. When the fritters rise take out. The Mrs. pick over carefully. will from burning. throw into cold water and wash in several waters previously salted. well. add one tablespoonful of butter. wrap in a cloth and place in the refrigerators or cellar. Put in cold water one hour with just enough of the leaves to look pretty. Maude Blanchard. Plunge the dandelion into boiling water. Celery makes a pretty ornament to the table and is most healthful as The smaller the stalks the more tender. Boil spinach thoroughly. and the union will be found very palatable. Bring one pint of milk to a boil. SPINACH FRITTERS. If necessary to keep for any length of before serving to make it crisp. Wash the rice thoroughly. one grate of nutmeg and a small piece of sugar. turn on warm dish and garnish with little salt and pepper. add the celery chopped fine. continue the cooking until tender.472 VEGETABLES. Serve immediately. cook one-half hour before adding the spinach. Drain it and with a knife and fork cut it in small pieces and add pepper. Add as much cream or yolks and whites of eggs as will make the preparation of the consistence of batter.

put in a layer of bread-crumbs. fry on one side. sprinkle with POTATO CROQUETTES. Pour cream sauce over the last layer. and beat until light. A. Stand aside for fifteen minutes. then into cylinders. a layer of cream sauce. Three cupfuls of flaked beans. B. add ten drops of onion juice. E. Dip in bread-crumbs. until it is nearly done. E. beaten. W. have a close-fitting is 473 cover and be set on a moderate fire. Drain on paper and serve on a hot dish. chopped parsley. FLAKED BEAN CROQUETTES. add salt to taste. R. Shape into smooth balls. Fry in deep hot Ko-nut. Mix together all the ingredients. then the cover is removed and a small lump of butter added. Mrs. one-half teaspoonful of celery salt. cut into slices crosscinnamon. Served plain or with cream. wise. water. then in beaten eggs. and fry on the other. Butter a baking pan. One pint of mashed potatoes. sugar and a little lemon juice.VEGETABLES. one egg. BAKED SALSIFY. except the egg. then dip each slice into a batter and slide quickly into the hot Ko-nut. FRIED APPLES. one-half teaspoonful of one-fourth teaspoonful of paprica and in rice flakes. one-half teaspoonful of salt and the yolks of two eggs. shape roll and flakes again. Mrs. cut crosswise and boil till tender. beaten egg W. R. R. steamed rather than boiled. three tablespoonfuls of flour. Stanley Arnold. Serve in shredded wheat baskets. . onequarter teaspoonful of paprica and one pint of hot milk. G. The rice Pare and core the apples. CREAMED PEAS. fry in hot Ko-nut un-til brown. turn. Scrape the roots. wash thoroughly. one teaspoonful of salt. keeping them whole. then roll in crumbs again. then bread-crumbs and bits of butter and bake brown. one pint of rich milk. Make a cream sauce of one tablespoonful each of butter and flour rubbed together. a layer of salsify and so on till the dish is nearly filled. salt and pepper and heat to boiling point. then add the yolks of the Rub through sieve and add one teaspoonful of eggs and mix well. Melt two tablespoonfuls of Ko-nut in a saucepan. one and one-half tablespoonfuls of Ko-nut. three-fourths of a cupful of boiling salt. T. Mix all ingredients. sugar and nutmeg. a pinch of white pepper.

Bake in quick oven Alma Locke. butter. having the last layer of cheese. Emily Brooks. can of corn. Pour over sufficient Boil white onions in slightly salted water for one hour. bake in a moderate oven. three eggs. again butter. peas. put three large When thoroughly tablespoonfuls of good dripping into a frying pan. and pepper. in shredded wheat biscuits and place baking pan. tion of fine cold boiled potatoes and mix with cooked corn in proporone cupful of potato to one-half cupful of corn. one large teaspoonful of grated cheese. cut into pieces. VEGETABLES AU ORATIN. stir in POTATOES AND CORN. a dash of pepper. stir salt it in salted water till tender. a small teaspoonful of salt. asparagus. heated serve. and the like. add Mix one ounce of grated Parmesan cheese and pour this gently over the cauliflower. Ione Whipple. TOMATOES WITH SHREDDED WHEAT Split into halves BISCUITS. then grated cheese. and again until all is used. melt the butter and mix ter the size of an egg. very hot oven. salt. green peas. dust over a little salt and pepper and bits of butter. Drop in well-buttered gem pans and Miss Rurk. Bake cheese. place on the biscuits. changing the water twice. a tablespoonful of flour and a lump of butBeat the eggs thoroughly. STUFFED ONIONS. sprinkle cheese over the top and brown in Mary. pepper and a little . a tablespoonful of sugar. then cabbage. One CAULIFLOWER AU ORATIN. Carefully remove to hot dish and serve. then drain and one-half ounce of butter and one ounce of flour into one cupful of hot milk till it is thick and smooth. Fill the cavity with the dressing of two tablespoonfuls of bread-crumbs. both with the other ingredients. milk to soak them and over each one a little melted Peel and cut in slices four or five tomatoes. Lift them out and scoop out a portion from the center. for one hour in a moderate oven. fifteen minutes. CORN CAKES. use any cold vegetables. Boil one whole cauliflower cut rather coarsely. Lay some butter into a tin pan. This is a very nutritious dish. a little cream. Serve hot. together.474 VEGETABLES. Chop Boil separately in salted water a head of cabbage.

STEWED OKRA WITH TOMATOES. half the size of an egg. BAKED MACARONI AND CHEESE. Bake in a buttered pan in a moderate oven nearly one hour. 475 of the onion which has been scooped out. slice thin. cover with hot water and boil till tender. P. When it comes to a boil drop in the cucumbers and heat through. season with salt and pepper and one-half tablespoonful of butter. put in a granite saucepan. Greta M. T. put it on the stove in cold water to which a little salt has been added and boil twenty minutes. then into bread-crumbs. J. Remove from the fire. Nellie R. Mash and season BAKED CUCUMBERS and salt (DELICIOUS). Mrs. slice and place in a bowl. L. STEWED CUCUMBERS. cut lengthwise and remove the seeds Rub one cupful of soft bread-crumbs into butter the size soft part. Then Peel the cucumbers and let them stand in ice water for one hour. Pour over a mixture of one tablespoonful of lemon or vinegar. Brooks. cut into slices. L. fill with the seasoned bread-crumbs and bake until cucumbers are very soft and the filling a nice of an brown. Wrap each onion in a piece of buttered tissue paper and twist the paper securely at the ends. simmer slowly Add Peel four tomatoes and and set over the fire to a tablespoonful of butter with a add salt dash of cayenne and serve. Peel five good-sized cucumbers.VEGETABLES. and before well-beaten egg. Break it into one-inch pieces. Fry a pale brown in boiling lard or Ko-nut. Adine. melted butter. two tablespoonfuls of olive oil. Wash twelve pods of okra and for one-half hour. then drain. put into a deep dish. season with and pepper. sprinkle over a little salt and pepper and pour over Mrs. Sprinkle salt over the cucumbers. Teel six large cucumbers and cut into slices one-half inch thick. one-half teaspoonful of salt and a dash of cayenne pepper. M. shaking the pan to prevent burning. When cold make into balls about oneit cools add one Dip into beaten egg. Remove the paper. stirring lest it . CUCUMBER WITH DRESSING. H. Put two cupfuls of cream into a saucepan. boiled parsnips. egg and add one teaspoonful of finely-chopped onion. PARSNIP BALLS. T.

Then take a deep dish. twenty-five minutes to boil it. butter it well. add another layer of spaghetti and then cheese. green peas. Annie R. and drop lightly into it six ounces of vermicelli which has been blanched in boiling water to free it from all impurities. If liked a small quantity of mashed potatoes or fried onions and an apple rubbed through a sieve may be added to the curry sauce. It takes from fifteen to Mrs. adding salt. Atwood. T. Simmer gently. with an extra dish of grated cheese. Then put a layer of spaghetti into a dish and pour over it a little milk. SPAGHETTI. French beans. onions. A tablespoonful of lemon juice is an improvement. sweeten it and send it to table. Pour over them as much cream or gravy mixed smoothly with curry-powder or paste as will cover them. Over this sprinkle a layer of grated cheese (Parmesan is the best). When tender. Cook ten minutes. spinach and sorrel. then a layer of grated cheese. drain from a colander and place for a few moments in an oven with door open. and place a layer of macaroni. Mince or slice the vegetables. leaving the cheese on top. Add a little salt and serve with rice boiled for curry on a separate dish. Dis- A mixture of vegetables may be used solve a slice of fresh butter in a stew-pan. The most suitable young cabbages. pepper and butter to each layer. then serve full. Bake three-quarters of an hour. repeating the process until the dish is Place in an oven five minutes. VERMICELLI. add a dash of salt and a few bits of butter. roll the vegetables in currypowder and toss them in the butter till they are one-half dressed. E.476 VEGETABLES. Break a package of spaghetti into a saucepan. then cover with sweet milk. then immerse in cold water. cucumbers. Use old strong cheese. . are celery. If you shave the cheese very thin it will answer as well as to grate it. for curry. Cover it with boiling water and add a teaspoonful of salt. Gregory. Shrimps or prawns may also be added if approved. G. and stir frequently to keep it from getting into lumps. and pour over full. adhere to the bottom of the pan. Boil a quart of milk VEGETABLE CURRY. Charlotte Barber. Mrs. and stew till tender. Continue these layers until the dish is Beat two eggs in milk. cauliflowers.

in of the vegetable markets. then add eggs and beat well after. 477 Mrs. but DRESSING FOR COLD SLAW. weeks. of dry mustard. oil and salt. which have previously been whipped well. fitted for the of fine salads are celery. This will keep in a cool place for two until it is as thick as rich cream. three-fourths of a teaspoonful of sugar. P. lentils. keep constantly stirring for about twelve or fifteen minutes. one-quarter of a pint of vinegar. then add it stand over a dish of boiling water. . salt-spoonful of salt. green beans. the root being highly poisonous. For Mayonnaise and French Dressings see "Salads with Meats. a cupful of milk and one cupful of vinegar. this preparing a salad with it. Let these come to a boil just once. cabbage. then carefully dry and lay them away until wanted. Place the sauce back on the stove. the leaves alone are taken. This is a good sauce for slaw or cold meats. letting Keep stirring until thick. a scant tablespoonful of mustard. stirring all the time. Stir smooth and add one- Mix together one tablespoonful quarter of a pint of cream. It can be procured at most lettuce. onions. stir oil. Three eggs. Maude Blanchard. W. AMONG the vegetables peculiarly making water cress and radishes. Mrs. mustard and sugar in a bowl until perfectly smooth. salt. Never mix with the dressing until ready for use. Take it from the stove and beat in two eggs. cauliflower. In preparing vegetables designed for salads it is proper to throw them into cold water for a short time. Saunders. place all in a rice or custard boiler. aromatic. add vinegar and finally the milk.ALADS WITHOUT MEATS. To may be added chervil. one tablespoonful each of sugar." BOILED SALAD DRESSING. but far more from a French or English salad. tomatoes* cucumbers. which is never absent It is much like parsley. and is used in much the same way.

salted water. arranging the slices on a salad dish and dressing them with salad oil. Let stand ten minutes and serve. a squeeze of lemon juice. Pour over fresh dressing with a generous amount of Senora Carmona. and cut up with the lettuce. B. . WALDORF SALAD. One or two eggs. beat the eggs and sugar together. Mrs. Slice six tart. break into small pieces and put into a bowl. Dennig. cook them in drain and lay in a bowl. oil. Mrs. Mattie Soff. Delicious for game or roasted poultry. AFTER-DINNER SALAD. season the same and one-half hour later lay them on a sieve to drain well. serve on lettuce leaves with Long Branch wafers and toasted cheese. seasoning with salt. REAL SPANISH SALAD Take (FINE). C. remove the seeds. IHPERIAL SALAD. in Mrs. then add the vinegar and mustard. two tablespoonfuls of sugar. one-half teaspoonful of mustard. Lay on top of tossed-up water-cress and serve with French dressing. Cut off some green asparagus Delmonico's. CABBAGE SALAD. tart apples that you do of celery cut in thin slices. pepper. and stir until thoroughly cooked and thick. tops and all. let stand china or glass dish until cold and just before serving add the cream and pour over the cabbage. Add to the apples and celery a generous handful of English walnuts or hickory nut meats and over all pour a rich mayonnaise dressing. set in a pan of boiling water (or use a rice steamer). Prepare apples as above and mix with hickory-nut meats. A. then add them to the asparagus and mingle with mayonnaise. cut some cooked truffles the same length as the asparagus.478 SALADS WITHOUT MEATS. tips one inch in length. Northrup. ORANGE SALAD. oil and vinegar. one-half cupful of cream. juicy oranges. chop the cabbage very fine and season with salt. one-half cupful of vinegar. Pare and cut into quarter-inch dice the same amount of rich. Now trim a dozen young onions. the crisp leaves of young lettuce. Minnie Buchanan. salt and a dust of cayenne. Very delicate if well made.

W. turnips. cut it into thin slices. beets and potatoes cut fine. cover with salad dressing. M. cold boiled beets. crisp and cold Johnston. Add a little minced onion. then put a few cherries over the Arrange lettuce leaves hazel-nut in place a top. Fill the vacancy with any favorite nuts pecans. beans. garnish with chopped parsley. one cupful of pecan meats. C. seed the cherries and center to keep shape. wash and take out seeds. Miss R. Lillie Tibbitts. one cupful of Malaga grapes. Take an even — CHERRY SALAD. Serve at once. Soper. and stew with small onions in a little gravy thickened with flour and cream. any good salad dressing. one-half cupful of sliced banana. F. put cherries through the leaves. pour over them the dressing. POTATO SALAD WITH NUTS. MACEDOINE SALAD. choice salad for a luncheon course is the following: Select the large white or light green grapes with tender skin. sliced potatoes. Tart. as the fruit discolors by standing. remove them from the stem. hickory or the like. quantity of cold cooked vegetables peas. orange salad will be found particularly delicious. sliced lemons. instead of vinegar. a sprinkling of salt and a dash of cayenne. pour mayonnaise dressing to which has been added a tablespoonful of cherry juice. BEET SALAD. trifle of chopped onion. A. - Ione Anderson. remove the skin. Let cool. hickory nuts. cover with mayonnaise dressing. prettily on flat dish. and white. H. Add a . salad oil. taking care to preserve the shape of the grape. Parboil beet. seasoned with the onion and garnished to suit taste. crisp One Partially cold. ORANGE SALAD.SALADS WITHOUT MEATS. mayonnaise if preferred rich. Arrange in a salad dish with or without lettuce and dress with lemon juice. LENTEN SALAD. For poultry or game. GRAPE SALAD. Mix the nuts and potatoes. arrange on plates and spread over a generous amount A very — of mayonnaise. juicy oranges should be sliced and the seeds removed. prepare the last thing before serving. one cupful of celery. mix lightly and serve cold. 479 cupful of apples.

480

SALADS WITHOUT MEATS.
Spread the
It
is

dessert-spoonful of vinegar, seasonings, and a little sugar. on the dish, placing the onions between them. cold with cheese and with vinegar poured over.
sliced beet

served
L. S.

CELERY SALAD.
Pare the stalks from three bunches of celery, clean them, wipe dry with a napkin, chop and fill a salad bowl, adding a very little salt, pepper and three tablespoonfuls of good vinegar. Do not use any oil. Mrs. H. E. Heath.

WATER-CRESS SALAD.
Use the tender leaves of the cress. Let them stand in cold water to Sprinkle a teaspoonful of parsley crisp and then wipe dry. and olives chopped fine. Add a few slices of sour apples and pour over it the French dressing which is made of one tablespoonful of vinegar, three tablespoonfuls of oil, one-half teaspoonful of salt and one-quarter of a teaspoonful of pepper. The two latter ingredients should be mixed with the oil and the vinegar stirred in slowly. To garnish water-cress a hard-boiled egg chopped fine and scattered over it is an improvement. Mrs. M. J. Town.

make them

STRING BEAN SALAD.
a quart of string beans, after having stringed and cut the ends When tender, take them out with the skimmer and put them into cold water. Drain them from this water thoroughly so they will be nearly dry. Place them in a salad dish, chop
off, in

Cook

boiling water, well salted.

parsley, onion,
it is

and chervil over them, pour
table.

in

ready for the

some French dressing and Phebe Metcalf.

BEAN SALAD.
Soak a quart of beans three hours and boil them till tender, changing the water before boiling. When drained and thoroughly cold, chop some raw onion, olives and parsley and put them all in a salad bowl. Use six
spoons of salad
oil

to

two of vinegar.

Mix

well and serve.

Mrs. Jennie Safford.

WALNUT SALAD.
Make
a nest of lettuce leaves on a salad dish, arrange on
first
it

several

pieces of orange,

cut into slices

halves of English walnuts. dressing and serve.

and then into quarters, and a few Place on each a thin layer of mayonnaise Mrs. Mary George.

FOOD FURNISHED BY THE

SEA,

LAKES AND RIVERS.

See Chapter entitled "Fish' '-"Shell Fish''-and note all the favorite ways of cooking them, as well as their value to man as brain builders.

SALADS WITHOUT MEATS.

481

WALNUT SALAD— No.

2.

Chop lettuce and the whites of two hard-boiled eggs separately, not too fine. Toss lightly together, sprinkle the top thickly with English walnuts an the yolks of the eggs chopped coarsely. Pour over this any good salad dressing and serve on crisp lettuces. Yacht-Club dressing is very
satisfactory.

Mrs. Nellie Burwell.

ORANGE SALAD.
Slice four peeled oranges lengthwise, dress with three or four tablespoonfuls of olive oil and one tablespoonful of lemon juice. Arrange slices in a mound upon a layer of lettuce leaves. Dress one cupful of nut meats with one tablespoonful of oil, a dash of salt and one-half tablespoonful of lemon juice and dispose upon the center of the mound. Toss together before serving. H. C.

PLANTATION SALAD

(FINE).

Peel and cut very fine one large cucumber, one green onion, one punch of red radishues and shred one head of lettuce; mix all together with one teaspoonful of salt and one-quarter of a teaspoonful of pepper and one well-beaten egg. Brown a tablespoonful of bacon, cut into dice, in a pan over the fire, and add one-quarter of a cupful of cider vinegar with one-half cupful of water. Mix all together and serve. D. C.

NUT AND CELERY SALAD.
Cut two cupfuls of celery in fine shreds in water. Drain and dry, add one and one-half cupfuls of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with water-cress. H. L.

CABBAGE AND CELERY SALAD.
Remove the center from a small, firm white cabbage. Cut very fine with a sharp knife. Keep in ice water for one hour. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing and refill the cabbage. Arrange on a folded napkin and garnish with plumes of celery and parsley, the plumes to be in honor of the day. M. A.

ORANGE AND LETTUCE SALAD.
Select tart, juicy oranges, peel and slice, removing the seeds. Line the bowl with lettuce leaves, arrange the organges on them (using six oranges), dress with a French dressing, using lemon juice in place of vinegar. M. C.

482

SALADS WITHOUT MEATS.
CAULIFLOWER SALAD.

the leaves from one large cauliflower and boil for one-half hour in water slightly salted. Take out, drain, and divide it into small branches. Arrange in the center of a dish, and garnish with strips of

Remove

Pour cream dressing or a breakfast-cupful of mayonnaise C. A. dressing over and serve quickly with hot cheese wafers.
pickled beets.

SURPRISE SALAD.
medium-sized tomatoes and empty their contents; now take some cabbage and celery and hash up very fine; add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and a pinch of red pepper. Fill the tomato with this mixture and serve cold. G. P. Use one tomato for each guest.
Peel

ONION AND TOMATO SALAD.
into one-fourth-inch slices;

a few firm, ripe tomatoes of medium size, wipe and cut them peel a Spanish onion and slice it very thin the sliced onion and tomatoes in layers in a salad-bowl and pour Arrange M. P. over them a plain salad dressing.

Take

DANDELION SALAD.
Select fresh white dandelion leaves and wash thoroughly in three waters; drain and place in a salad-bowl. Take a pinch of salt, one-half pinch of pepper and one tablespoonful of vinegar, adding one tablespoonful of oil. Mix thoroughly, pour over the salad, and serve. A. T.

VEGETABLE SALAD.
nice fresh lettuce, separate the leaves; after washing thoroughly lay in cold water to crisp; when ready to use wipe dry and spread out on a flat dish. Take some raw tomatoes, peel and slice thinly and lay over the lettuce; then a layer of cucumbers and over this another layer of

Take

tomatoes. Onion may be added if desired. Dressing. Take the yolk of one egg and cook, stirring all the time to make a smooth paste; let cool; then take the yolks of two raw eggs and stir with the cooked one; add one-half teaspoonful of mustard, salt and sugar to taste. Stir in a tablespoonful or more of olive oil and into Just before serving pour the dressthis stir the juice of one juicy lemon. No ing over the salad and slice a lemon over the whole and serve. Floretta Allen. pepper is added, use the red. vinegar. If

SALADS WITHOUT MEATS.
EGG SALAD.
Boil six eggs until the yolks are mealy.

483

Boil also one dozen

medium-

Peel eggs and potatoes and cut in dice. Add two sliced onions. Put first a layer of one, then of the other, until all Sallie S. Owens. is used. Pour over it some cream salad dressing.
sized potatoes, with the jackets on.

TOMATO AND LETTUCE SALAD.

Make
Cover

a salad of lettuce and slice three tomatoes and lay the whole with mayonnaise dressing.

them on

top.

C. O. P.

WHITE CABBAGE SALAD.
Select a hard white head; take the yolks of two eggs, well beaten, three-quarters of a cupful of good cider vinegar, two teaspoonfuls of white sugar, a little mustard mixed in boiling water, salt, a pinch of red

pepper and four tablespoonfuls of sweet cream. Mix together all but eggs and let it scald very hot. Then stir in the beaten eggs rapidly; pour quickly over the cabbage and mix well. Mrs. F. J. Baker.

RED CAGGAGE SALAD— No.
Cut a cabbage
fine

2.

and put into a dish in layers, with salt and pepper two teaspoonfuls of butter, two teaspoonfuls of flour, one cupful of vinegar, two teaspoonfuls of sugar, two teaspoonfuls of mustard, one egg; must be stirred all together and let come to a boij. Pour over hot and mix well with the cabbage; cover and it is ready.
between.

For

dressing,

H. F.

HOT CABBAGE SALAD— No.

2.

Pull the cabbage apart, scald it and leave it in the hot water for fifteen minutes, then drain it thoroughly dry. Chop in small pieces and moisten with the following dressing: Two eggs, two tablespoonfuls of sugar, one salt-spoonful of mustard, butter the size of a large nut, one

teacupful of vinegar.

pepper and

salt.

Mix and let almost boil, when it will thicken. Mix cabbage and dressing while the latter is hot.
Mrs. T.
J.

Add

Cassell.

COLD=SLAW.
Pick a white, hard head of cabbage, cut it in halves and lay it in cold water, then shave it very fine. Boil a pint of vinegar, stir into it the wellbeaten yolk of two eggs and then turn it over the cabbage, a short time before using. M. F. C.

484

SALADS WITHOUT MEATS.
GRANDMOTHER'S COLD-SLAW.

very simple and old-fashioned way of making cold slaw is to cut the cabbage right across, as thin as possible. Let it stand in cold water five minutes. Drain and crisp it by dipping it into the water three times, then picking it over and drying it by laying it in a thin towel in the icebox. Then pour over a cold-slaw dressing to wet it well, and serve.

A

Mrs. Lucy Herz.
COriBINATION SALAD.

One small, firm head of white cabbage, shredded very fine; four medium-sized tart apples cut in dice-shaped pieces; six cold, firm potatoes cut the same; one-half cupful of English walnuts cut in small pieces; one teaspoonful of finely-chopped white onion. If two stalks of celery cannot be procured, sprinkle freely with celery salt and one pinch of cayenne pepper. Toss well together with two silver or wooden forks (steel will cause the apple to turn dark) and pour over this a generous quantity of mayonnaise dressing. Place the salad on ice about one hour before using. Serve on lettuce leaves. Auditorium Annex, Chicago.
LENTEN SALAD.

Two

pints of celery cu