Cornell University Library 
 TX 715.W37 
 
 Tried and true :five hundred recipes wit 
 
 3 1924 000 654 826 
 
Cornell University 
 Library 
 
 The original of tiiis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924000654826 
 
TRILD AND TRUL 
 
BUCKLAND PRINTING COMPANY 
 (Beneral iprfntcrs 
 72.74 MUdlc Street 
 
 Lowell ' ' ' ^'"- 
 
TRILD AND TRUL 
 
 Five Hundred Recipes With 
 
 Practical Culinary 
 
 Suggestions 
 
 BY 
 
 CAROLYN PUTNAM WLBBE.R 
 
 1909 
 
 Q» 
 

 'Three things are essential to life: air, water and FOOD." — //oj'. 
 
 ■ Food is that which taken into the body satisfies hunger, supplies 
 energy and replaces the wastes of the body." 
 
 " Every man is not born with the qualifications necessary to constitute 
 a good cook. What study demands more study ? Cookery is an art ap- 
 preciated by only a few individuals and which requires, in addition to 
 most diligent and studious application, no small share of intellect, and the 
 strictest sobriety and punctuality. There are cooks and cooks, but where is 
 the perfect cook ? " — Ude. 
 
FOIRLWORD 
 
 The following pages bring to my pupils, listeners and 
 friends a collection of " TRIED and TRUE ''recipes, with 
 practical suggestions as to their preparation. Most of these 
 recipes have been given to different audiences on the recipe- 
 slips used at Demonstration Lectures, but are liere assembled 
 for every-day use. The recipes are not all original by any 
 means, but have all been tested and, in many cases, slightly 
 changed to meet my personal tastes and principles of cookery. 
 
CONTLNT5 
 
 Beginnings and Appetizers .... 'J 
 
 Beverages 124 
 
 Breads . 59 
 
 Cakes 72 
 
 Calendar of Food in Seasons 136 
 
 Cold Desserts 104 
 
 Confections. ... 126 
 
 Cookies and Doughnuts 84 
 
 Eggs 40 
 
 Entrees 44 
 
 Fish 18 
 
 Frostings .... 81 
 
 Frozen Dishes 118 
 
 Hot Desserts 97 
 
 Invalid Cookery and Diets 130 
 
 Marketing Hints . 135 
 
 Measurements 8 
 
 Meat and Fish Sauces 32 
 
 Meats 23 
 
 Menus for Occasions 132 
 
 Pastry 89 
 
 Pudding Sauces 115 
 
 Salads 55 
 
 Sandwiches 70 
 
 Soups 12 
 
 Table Setting and Serving 137 
 
 Vegetables 36 
 
 For General Index, see end of book. 
 
Weights and Measurements 
 
 Accurate measurements are necessary to insure success. 
 Flour should be once sifted before measuring. 
 Level measurements are always to be used. 
 
 4 saltspoons 1 teaspoon 
 
 3 teaspoons • 1 tablespoon 
 
 16 tablespoons 1 cup 
 
 2 tablespoons butter 1 ounce 
 
 4 tablespoons flour 1 ounce 
 
 2 tablespoons granulated sugar 1 ounce 
 
 M lb. butter 1 cup 
 
 % lb. flour 1 cup 
 
 yi lb. sugar 1 cup 
 
 /j iC- 'i^tft^Si^ - — — 5'^d6</f^ 
 
 The cup used should have the half, third and quarter 
 marked on it. 
 
 Vz spoonful should be taken lengthwise and not crosswise 
 of the spoon and }^ is one half of the half spoonful. 
 
Beginniiigs and Appetizers 
 
 " The palate is the janitor ; unless he be reconciled the most 
 nutritious food will find no welcome." 
 
 Hors-d'OEuvres (Appetizers) should be used as the first 
 course for the company dinner. The origin of the course is to 
 be found in Russian culinary art and now is the preface to the 
 more elaborate repasts in all countries. Oysters, caviare, 
 sardines and eggs are most often used in making the canapes 
 and dainties under this heading. 
 
 OYSTER COCKTAIL 
 
 1 tbsp. vinegar 2 tbsp. catsup 
 
 1 tbsp. Worcestershire sauce 2 tbsp. lemon juice 
 
 3^ tsp. salt 2 doz. oysters 
 
 Mix the seasonings and let it then stand on the oysters an 
 hour. Six servings. 
 
 CAVIARE CANAPES 
 
 Butter rounds of brown bread, put on them rings of hard- 
 cooked eggs and caviare, mixed with lemon or French dressing. 
 Garnish with cucumbers. 
 
 SWEDISH LETTUCE 
 
 1 c. chopped cabbage ^ c. cut celery 
 
 % tbsp. sugar % tsp. salt. 
 
 M tsp. mustard seed French dressing 
 
 Serve on lettuce leaves. 
 
10 TRIED AND TRUE 
 
 HORS D'CEUVRE OF SHRIflPS 
 
 Arrange shrimp on toast fingers with either cucumbers or 
 radishes, or both, as a garnish, and add salad dressing. Often 
 a lettuce leaf is placed under the toast. 
 
 VALENTINE CANAPES 
 
 Cook half finely chopped onion in one tablespoon of butter 
 three minutes. Add two tablespoons flour, one cup milk, and 
 cook until mixture thickens. Add half teaspoon salt, quarter 
 teaspoon paprika, a little pepper and half pound of shrimp 
 meat. Toast rounds of bread cut half inch thick on one side, 
 spread with equal parts of butter and cheese, creamed together 
 and seasoned with salt and black pepper. On top place shrimp 
 and place in a hot oven until slightly browned. Garnish with 
 red pepper. 
 
 SARDINES AU flAIRE 
 
 9 sardines 3 yolks 
 
 1 tbsp. butter 1 tbsp. milk 
 
 Vz tsp. lemon juice Salt 
 
 Yi tsp. mustard Cayenne 
 
 9 toast fingers 
 
 Heat sardines in oven. Beat yolks, add other ingredients 
 and stir over heat till blended. Cover sardines on toast with 
 this mixture and garnish. 
 
 QRAPE=FRUIT JELLY 
 
 Soften one tablespoon of Knox gelatine in half cup water, 
 dissolve with one-quarter cup of boiling water. Add one- 
 quarter cup of sugar, one and one-half grape-fruit pulp and 
 juice and one teaspoon lemon juice. Garnish as desired ; 
 mould. Serve at luncheon or dinner. 
 
 PINEAPPLE AND STRAWBERRY CORDIAL 
 
 Sweeten and slightly mash the- berries and carefully cut 
 the pineapple. Serve in glasses on doily and plate. 
 
BEGINNINGS AND APPETIZERS 11 
 
 TOrVATOES AND CORN 
 
 Use firm tomatoes and cut off the top slice and scoop out 
 the pulp from the shells. Cut the kernels from two or three 
 ears of corn, mix and season with salt and pepper, butter and 
 return to the tomato shells ; then cover with bread crumbs, 
 seasoned with chopped parsley, and bake in pan with very 
 little water for twenty minutes. Serve on rounds of toast. 
 
 SHRIMPS IN TOMATO CASES 
 
 13^ c. shrimps 6 tomatoes 
 
 2 tbsp. butter Onion juice 
 
 1 c. bread crumbs % c. cream 
 
 Salt, pepper Speck soda 
 
 Cut tomatoes in halves, remove pulp, add butter and sea- 
 sonings. Cook till reduced one half, and add soda and cream. 
 Combine with shrimps, cut into small pieces and fill the cases. 
 Cover with buttered crumbs and heat. Serve on toast. 
 
 -^•Z 
 
12 TRIED AND TRUE 
 
 5ou ps 
 
 "Take one part of gumption and one part of food." — Atkinson. 
 
 Soups can be divided into two classes: those made with 
 stock and those made without stock. The clear stock soups do 
 not contain much nourishment, but are the best for dinner 
 soups, as they will stimulate the secretions of the digestive 
 system, and if served hot, thus prepare the stomach for the 
 other courses. 
 
 After cooling stock always remove all fat which gathers 
 on the top, and clear it, if desired, by allowing one slightly 
 beaten white of Q^g and the shell to each quart of stock. Add 
 to the stock and place on the front of the range to bring to the 
 boiling point, and boil two or three minutes; then simmer 
 with verjr little heat applied for fifteen or twenty minutes, and 
 strain through cheese cloth. 
 
 The cream soups consist of the milk and water, the 
 vegetable, the binding, i. e., flour and butter, and the season- 
 ings. In adding the flour to a'soup or sauce, it is usually 
 preferable to melt the butter, blend with it the flour, dilute 
 with some of the liquid (hot, if any of the liquids to be used 
 are warm), and then combine all. The other method of adding 
 thickening to a liquid is, to first mix it gradually with a small 
 quantity of cold water or milk. 
 
 JULIENNE SOUP 
 
 1 qt. brown stock H c. carrot 
 
 % c. turnip % c. green peas 
 
 Cut vegetables, boil. Add to hot, seasoned stock. Veget- 
 ables are cut in narrow strips. 
 
SOUPS 13 
 
 BROWN STOCK 
 
 3 lbs. hind shin beef 3 qts. cold water 
 
 5 whole cloves 5 peppercorns 
 
 % tbsp. salt 1 onion 
 
 }i carrot 3^ turnip 
 
 Sprig parsley Celery 
 
 Wipe and cut meat. Put bones and half of meat into 
 kettle with water. Soak one hour. Brown onion and rest of 
 meat. 'Add all ; simmer six hours. Strain and cool quickly. 
 
 BROWN CELERY SOUP 
 
 1 pt. brown stock % small onion 
 
 1 oz. ham or bacon 2 tbsp. butter 
 
 2 tbsp. flour 1 c. celery 
 Salt Pepper 
 
 Trim and cut celery. Put one cup of celery with three 
 cups of cold water. Cook slowly till tender. Add all ingre- 
 dients. Season well ; strain. 
 
 CREOLE SOUP 
 
 1 qt. brown stock Salt 
 
 1 pt. tomatoes Pepper 
 
 y'i c. flour M c. butter 
 
 1 tsp. vinegar V2 c. macaroni rings 
 
 Heat stock, add tomatoes, bindings and vinegar, and 
 macaroni rings just before serving. Strain. 
 
 WHITE STOCK 
 
 Cool the water in which chicken or fowl has been cooked 
 and season it for white stock. 
 
 CHICKEN SOUP 
 
 To well seasoned white stock add rice or barley, as 
 desired. 
 
4 
 
 tbsp. flour 
 
 y-^ 
 
 tsp. salt 
 
 1 
 
 pt. milk 
 
 J'2 
 
 can tomatoes 
 
 14 TRIED AND TRUE 
 
 TOMATO SOUP 
 
 1 can tomatoes 2 slices onion 
 
 2 c. water 1 tsp. sugar 
 
 1 tsp. salt Pepper 
 
 34 bay leaf Js tsp. soda 
 
 3 cloves 3 tsp. butter 
 
 2 tbsp. flour 
 
 Blend butter and flour. Add one third of the hot tomato, 
 water and seasonings, which have cooked fifteen minutes and 
 been strained. Cook till thick and combine all. Serve with 
 croutons. 
 
 MOCK BISQUE SOUP 
 
 2 tbsp. butter 
 
 Pepper 
 
 1 pt. water 
 
 34 tsp. soda 
 Onion juice if desired 
 
 Mix in given order, adding hot tomatoes and soda just 
 before straining and serving. 
 
 ASPARAGUS SOUP 
 
 1 can asparagus 2 tsp. salt 
 
 4 c. cold water Cayenne 
 
 3 tbsp. butter 3 c. milk 
 
 3 tbsp. flour 2 slices onion 
 
 Drain and cook with milk. Press through sieve; reserve 
 tips. Combine and bind. 
 
 QOLDEN SOUP 
 
 Va c. cooked squash 3 tbsp. flour 
 
 1 qt. milk 1 tsp salt 
 
 1 slice onion Pepper 
 
 2 tbsp. butter Celery, salt 
 
 Rub squash through sieve before measuring. Combine, 
 bind and season. 
 
SOUPS 
 
 15 
 
 
 
 ROYAL SOUP 
 
 
 2 
 
 qts. white stock 
 
 3 yolks 
 
 hard-cooked eggs 
 
 3 
 
 tbsp. flour 
 
 
 3 tbsp. 
 
 butter 
 
 Seasonings 
 
 
 
 
 
 
 CREAM OF CELERY SOUP 
 
 ^ 
 
 bunch celery 
 
 
 Wz pt. milk 
 
 3 
 
 tbsp. butter 
 
 
 3 tbsp. 
 
 flour 
 
 Speck pepper 
 
 
 Speck onion juice 
 
 1 
 
 tsp. salt 
 
 
 2Ji c. cold water 
 
 Few celery tips to 
 
 garnish 
 
 
 
 Cover celery after cutting it into small pieces with cold 
 water ; cook until soft. In a double boiler heat milk, add 
 thickening and seasonings. Strain and add celery water 
 (make it one pint any way) to milk mixture. Pour slowly. 
 
 
 CREAH OF PEA SOUP 
 
 1 can peas 
 
 
 
 2 tbsp. butter 
 
 2 c. water 
 
 
 
 1 tsp. salt 
 
 3 tbsp. flour 
 
 
 
 2 c. milk 
 
 1 slice onion or j 
 
 uice 
 
 
 Pepper 
 
 Follow sauce 
 
 rule 
 
 and 
 
 combine. Mash peas and strain 
 
 before serving. 
 
 
 
 
 
 CREAM CORN SOUP 
 
 A 
 
 
 
 
 1 can corn 
 
 
 
 1 pt. boiling water 
 
 Ji tsp. salt 
 
 
 
 
 B 
 
 
 
 
 2 tbsp. butter 
 
 
 
 2 tbsp. flour 
 
 1 pt. milk 
 
 
 
 Onion juice 
 
 yi tsp. sugar 
 
 
 
 Speck pepper 
 
 H tsp. salt 
 
 
 
 
 C 
 
 
 
 
 1 c. cream (whipped) 
 
 
 1 c. popped corn 
 
 Simmer A twenty minutes ; add to B, cooked as milk 
 sauce ; garnish with C. 
 
16 TRIED AND TRUE 
 
 CELERY AND TOMATO PUREE 
 
 Cut one small bunch of celery into pieces, cover with three 
 cups water, add one teaspoon of salt ; cook slowly one hour. 
 Cut one ounce of pork, fry with half sliced onion, half small 
 carrot, bay leaf, clove or thyme and parsley as desired. Add 
 one cup of tomatoes, celery, one tablespoon of butter, one 
 tablespoon flour and pepper. Serve with croutons. 
 
 OYSTER BISQUE 
 
 \yi c. cold water 3 pts. oysters 
 
 Heat to boiling point; strain, using cheese cloth. Use 
 oysters for salads or patties. Heat broth again, add one cup 
 tomato sauce, one teaspoon salt, paprika, one teaspoon butter. 
 Serve at once. Season the tomato sauce with carrots, celery 
 and parsley. 
 
 BISQUE OF CLAM BOUILLON 
 
 J^ peck clams y% c. water 
 
 1 tbsp. onion 2 tbsp. butter 
 
 2 tbsp. flour 1 c. rich milk 
 Salt Pepper 
 
 2 yolks Nutmeg 
 
 Cook clams, add hot water to make one quart. Melt 
 butter; add onion, flour, clam water, season ; add yolks and 
 milk. 
 
 50UP ACCOMPANIMENTS 
 
 CROUTONS 
 
 Garnish a soup with tiny cubes of toast. 
 
 CRISPED CRACKERS 
 
 Split small, round crackers and spread with butter, then 
 brown delicately in a moderate oven. 
 
SOUP ACCOMPANIMENTS 17 
 
 SOUFFLE CRACKERS 
 
 Split round crackers and cover in a pan with cold water 
 for six or eight minutes, then dot with butter, and place in a 
 hot oven till browned. 
 
 IMPERIAL STICKS 
 
 Cut bread in one-third inch slices. Remove crusts, butter 
 and cut in one-third inch strips. Brown delicately. 
 
 CHEESe CRISPS 
 
 Spread crackers with butter and grated cheese. Brown 
 delicately. 
 
18 TRIED AND TRUE 
 
 Fish 
 
 " With hooks and nets you catch us, 
 You never regard our pains ; 
 Yet we reward you with dainty food, 
 To strength ten your body and brains." 
 
 Fish has less food value and flavor than meat in most cases 
 and for this reason care is needed in its preparation to add sea- 
 sonings and sauces to supply this lack. It is very easily 
 digested and for reasons of economy, too, should be used more 
 than it is in many households. The vphite fish, as cod, had- 
 dock or halibut, are more easily digested than the oily kinds, 
 as salmon or mackerel. 
 
 To skin a fish, pull from the head, while if it is to be more 
 thoroughly scraped, work from the tail towards the head, and 
 if it is to be baked whole, always remove the eyes. 
 
 Fish can be boiled, broiled, baked or fried. 
 
 HALIBUT A LA FLAMANDE 
 
 Purchase a small, very thick halibut steak. Wash it in 
 cold water, dry, and dust with salt and pepper. Cover the 
 bottom of baking dish with two tablespoons of chopped onion, 
 two of chopped celery and one of chopped parsley, put on the 
 halibut slice, brush with melted butter and bake in a quick 
 oven for thirty minutes, add a little water. When done lift 
 carefully to heated dish. Put two tablespoons of butter in a 
 pan, add two tablespoons of flour, mix. add one-half pint of 
 strained tomatoes, stir until boiling, add one level teaspoon of 
 salt, shake of mace and of pepper. Strain this around the fish, 
 garnish the top with carefully boiled potato balls, dust with 
 finely chopped parsley and border with toast points. 
 
FISH 19 
 
 BAKED FISH A LA CARLETON 
 
 Split and bone a fish and place on well buttered sheet. 
 Cream one-fourth cup of butter, two yolks, two tablespoons 
 each chopped onions, pickles, and seasonings, lemon, salt, pep- 
 per and parsley. Sprinkle fish with salt, spread on mixture 
 and bake in hot oven. Garnish and serve. 
 
 BAKED HADDOCK 
 
 Clean a three or four pound haddock Sprinkle with salt, 
 stuff and sew. Cut gashes, insert pork and lemon, and shape 
 for baking. Salt, pepper, flour and brush with butter. Bake 
 about one hour. Baste. 
 
 STUFFING 
 
 1 c. crumbs M tsp. salt 
 
 Yi^ c. butter ^s tsp. pepper 
 
 Lemon juice ^ c. hot water 
 Onion juice 
 
 HALIBUT CUTLETS 
 
 Wz c. flaked fish M c. butter 
 
 1 tsp. onion 1 tbsp. lemon 
 
 Vz c. flour y^, tsp. salt 
 
 \yi c. stock and milk 1 egg separately 
 
 1 tbsp. parsley Spread and cool 
 
 Shape and roll in crumbs, egg and crumbs, and fry in deep 
 fat. Garnish and serve at once. 
 
 TURBANS OF HALIBUT 
 
 1 ft halibut .1 tsp. butter 
 
 1 tbsp. lemon juice Few drops onion 
 
 Ji tsp. salt Speck of pepper 
 
 Blend butter and seasonings. Remove skin and bone, 
 dip and roll each fillet. Bake in agate plate with remainder of 
 butter till tender, fifteen to twenty-five minutes. Serve with 
 soubise sauce. 
 
20 TRIED AND TRUE 
 
 PLANKED FISH 
 
 Bone and split a haddock or cod, leaving meat in two 
 fillets. Place on plank with skin down and glaze with melted 
 butter. Season and broil until slightly browned Reduce the 
 heat to thoroughly cook. Serve with potato border, lemon 
 and vegetable, and with beet garnish. 
 
 HALIBUT AU LIT 
 
 Halibut fillets Crumbs and &%g 
 
 Cut halibut in fillets, roll half of them and fasten with 
 skewers. Cook over boiling water. Serve with mock scallops. 
 
 MOCK SCALLOPS 
 
 Cut remaining fillets into pieces about the size and shape 
 of scallops. Dip in crumbs, e.gg and crumbs, and fry in deep 
 fat. Serve also with &gg sauce. 
 
 COD ROLL 
 
 Skin and bone a small cod. Mix half cup bread crumbs, 
 two tablespoons of melted butter, onion juice, parsley, two 
 tablespoons of water, salt and pepper. Spread on the fillets, 
 roll them up and fasten together. Bake. 
 
 EPICUREAN FINNAN HADDIE 
 
 Soak finnan haddie one hour in milk to cover. Bake thirty 
 minutes and flake it; there should be two cups. Cook shallot 
 or onion, pepper, one teaspoon salt, paprika, four tablespoons 
 butter, four tablespoons flour, two cups milk. Add fish and 
 serve on toast. 
 
 MOULDED HALIBUT 
 
 Chop one pound of uncooked fish. Cook one cup of bread 
 crumbs, centre of loaf, with one cup milk, add fish, one tea- 
 spoon salt, one-fourth teaspoon pepper, one-half teaspoon 
 onion juice, whites of two or three eggs. Bake it in pan of 
 water forty or forty-five minutes. Serve with sauce, 
 
FISH 21 
 
 BREADED SARDINES WITH RICED POTATO 
 
 1 small can sardines 1 egg 
 
 Bread crumbs 1 tbsp. butter 
 
 Pour boiling water over sardines to remove the oil and 
 then take off most of the skin. Roll in crumbs, G%g and 
 crumbs. Fry slowly in hot omelet pan with one tablespoon of 
 butter. Serve with riced or mashed potato. 
 
 FRIED SMELTS 
 
 Wash, dry, salt and sprinkle with flour; dip in Qgg and 
 crumbs or meal. Fry and serve on hot platter. 
 
 OYSTERS A L'ASTOR 
 
 1 pt. oysters Vz tsp. onion 
 Yi tsp. red pepper 2 tbsp. butter 
 
 2 tbsp. flour Salt 
 
 Pepper 1 tsp. lemon juice 
 
 1 tsp. vinegar 1 tsp. Worcestershire sauce 
 
 Water to make one cup with oyster liquor 
 
 Parboil and drain oysters. Mix in given order and serve 
 on crackers or toast. 
 
 OYSTERS A LA TMORNDIKE 
 
 Clean and drain one pint of oysters. Put three tablespoons 
 of butter in saucepan, add oysters, cook till plump ; add one- 
 half teaspoon of salt, one-eight teaspoon of paprika, grated 
 nutmeg, one-quarter cup of rich milk, yolks of two eggs, 
 beaten. Cook till creamy and serve on crackers. 
 
 OYSTERS LOL!ISA^NE 
 
 Parboil one pint of oysters. Cook one and one-half tea- 
 spoon of butter, one tablespoon of red pepper, one-half table- 
 spoon of onions, two tablespoons of flour, three-quarters to 
 one cup of oyster liquor, salt, cayenne, and paprika for sauce. 
 Arrange oysters on shells or dishes, border with duchess 
 potatoes ; pour on sauce and sprinkle with grated cheese. 
 Reheat and serve. 
 
22 TRIED AND TRUE 
 
 PANNED OYSTERS 
 
 1 pt. oysters Toast 
 Salt Pepper 
 
 In a dripping pan on each strip of toast place a seasoned 
 oyster. Bake till plump. 
 
 FRIED SCALLOPS 
 
 Clean one pint of scollops, turn into saucepan, cook till 
 they begin to shrivel, drain and dry between towels. Season, 
 roll in crumbs, Qg% and crumbs. Fry in deep fat. Serve with 
 sauce tar tare. 
 
 BROILED LIVE LOBSTER 
 
 If the lobster is not dressed for broiling at the market, this 
 is done by holding the large claws firmly with the left hand, 
 and with a strong pointed knife make a deep cut at the mouth 
 and draw the knife quickly but firmly through the body and 
 length of the tail ; open and remove the stomach, the intestinal 
 vein and the liver. Pull off the small claws and wash tho- 
 roughly. Broil on buttered broiler eight or ten minutes on 
 flesh side and a little less on the shell side, or bake in hot oven 
 fifteen minutes. Baste with melted butter. 
 
 LOBSTER A LA NEWBURQ 
 
 2 lbs. lobster Grating nutmeg 
 Pepper 2 eggs (yolks only) 
 4 tbsp. butter Yi c. rich milk 
 
 Yi tsp. salt 2 tbsp. brandy or sherry 
 
 Heat lobster meat with butter, add seasonings and egg 
 and milk last. Serve with toast or pastry cases. 
 
ME A TS 23 
 
 Meats 
 
 " True economy does not consist in going without, but in using wtiat 
 one has in such a manner as to secure the most from it." 
 
 Meat was considered necessary in some form at every 
 meal in the days of our grandfathers, but now is used much 
 less — only once a day in many families Beef, the meat of 
 steer, ox or cow, is the most common; while lamb, the meat 
 of lambs; or mutton, of sheep ; and pork, that of the pig, are 
 all used. Veal, the meat of the calf, is not matured enough to 
 be a proper food. 
 
 Mutton and pork, if roasted, should be thoroughly cooked ; 
 and beef and lamb are often served in a more rare state. A 
 good rule for general use in roasting is to allow twenty minutes 
 to heat the meat and twenty minutes for each pound as the 
 time of cooking. Very rare beef might take less. When it is 
 desired to retain all the juices possible, as in a roast, have the 
 oven hot before the meat is put in ; and in boiling meats, use 
 hot water when the juices are to be retained, and cold water if 
 the stew or stock is needed and the juices extracted. In boiling 
 ham, cold water is often recommended, and the meat is a 
 better flavor if less salty 
 
 Wipe meats with a damp cloth, but do not wash enough 
 to draw out the juices. Salt will often cause the juices to flow 
 freely, and, in steaks, should not be added till part of the 
 cooking is completed, and this principle ought to be considered 
 in the roast to a certain extent. 
 
 Poultry is boiled, broiled or roasted, and must be always 
 thoroughly dressed. The marketing hints in another chapter 
 will give other suggestions. 
 
24 TRIED AND TRUE 
 
 PLANKED STEAK 
 
 Broil rump or sirloin steak in gas range broiler, and when 
 about half cooked, place on hardwood plank with mashed 
 potato border. Continue the cooking, and when potato is 
 well browned, serve from the plank with peas, radishes, 
 parsley, and French-fried potatoes (which have been fried in 
 deep fat), or other vegetables. 
 
 Sometimes all the broiling is done on the plank, and, if 
 so, place raw slices of potato on stale bread on the border to 
 preserve the plank until mashed potato is added. 
 
 BEEF BALLS WITH SPAQHETTI EN CASSEROLE 
 
 Put over the fire one-half can red tomatoes, an onion, cut 
 in thin slices, two sprigs of parsley and pint of water; let cook 
 half an hour, then pass through sieve into a casserole; add one 
 teaspoon salt and two tablespoons of butter, and the beef balls 
 prepared as follows: 
 
 Chop very fine one pound of steak, freed from fat and 
 stringy portions. To the chopped meat add one &%%^ beaten 
 light, one-quarter cup bread crumbs and a grating of onion, 
 one-half teaspoon of salt, paprika; mix altogether thoroughly, 
 then divide the mixture into a dozen portions, and roll each 
 into a compact ball. Have ready in a frying pan three table- 
 spoons of hot fat, in this roll the beef balls until they are 
 slightly browned on the outside, then drain on soft paper 
 and put into the sauce in the casserole, cover the dish and let 
 cook in the oven or on the back of the range about forty-five 
 minutes. 
 
 In the meantime cook one-quarter pound of spaghetti or 
 macaroni, broken in pieces, in boihng salt water until tender, 
 drain and rinse in cold water. When about ready to serve the 
 dish, take out the meat balls, turn in the spaghetti and one- 
 half cup of cheese, lift the spaghetti with a spoon and fork 
 until it is thoroughly mixed with the sauce and cheese; return 
 the beef balls, cover and let stand in the oven to become very 
 hot, then serve in the casserole. 
 
MEATS 25 
 
 SAHSUURY STEAK WITH ONION SAUCE 
 
 One pound of tough meat twice through chopper, add one- 
 half teaspoon salt and pepper. Form into steak one inch 
 thick. Broil slowly. 
 
 SAUCE 
 
 One Spanish onion, boil till very soft, one-half cup water 
 in which it was boiled, one tablespoon of butter, one tablespoon 
 flour seasoning. Pour over steak and serve. 
 
 SCALLOPED BEEF OR LAHB 
 
 Chop meat, season, cover bottom of baking dish with 
 crumbs, layers of meat, macaroni or rice, meat and crumbs. 
 Pour over tomato sauce. Bake. 
 
 BEEF RAGOUT 
 
 Three pounds of round or flank. Cut in cubes, dredge 
 with salt and flour saut^; then remove to kettle with close 
 fitting cover. Brown four tablespoons butter, four tablespoons 
 flour, add two cups stock, one-half cup carrots, one-half cup 
 onions, and simmer one and one-half hours. Salt and pepper. 
 
 BEEF OLIVES 
 
 Strips of beef four inches long, one and one-half or two 
 inches wide and rather thin, cut easiest from two-inch steak. 
 Mix a stuffing of fine bread crumbs, seasoning, butter, one 
 egg and parsley. Spread on beef, roll and tie with string. 
 Stew in covered saucepan gently with one cup of brown sauce 
 for thirty to forty-five minutes. Serve on bed of mashed 
 potatoes, 
 
 FILLET OF BEEF A LA NAPOLI 
 
 Saute or boil either fillet of beef or a thick steak and when 
 almost cooked remove from fire and spread on the meat one 
 pint of cleaned oysters. Season with salt and pepper and 
 return to heat till oysters are plump. Garnish and serve at 
 once. 
 
26 TRIED AND TRUE 
 
 CASSEROLE OF BEEP 
 
 Melt a tablespoon of butter, add six onions cut in slices, 
 fry till slightly brown, put in casserole. Sear one and one-half 
 or two pounds of steak from the round and cut in serving- 
 pieces, place in casserole also with salt, pepper and parsley, 
 hot water to partly cover. L'ook slowly until nearly tender. 
 Add one cup of sliced potatoes which have been parboiled. 
 Thicken the gravy and season after all is hot. Often peas or 
 carrots are added. 
 
 BEEF CANNELON 
 
 2 lbs. grounded beef 2 tsp. salt 
 
 Pepper 1 tsp. parsley 
 
 1 egg 2 tbsp. butter 
 
 Nutmeg Onion juice 
 
 Make compact roll. Bake and baste in oiled paper in 
 moderate oven forty-five minutes Paper to be removed; serve 
 with, sauce and garnish. 
 
 HAHBURQ STEAK A LA TARTARE 
 
 1 lb. ground steak 1 slice chopped onion 
 
 1 tsp. salt Pepper 
 
 Season steak and make into balls with a depression in 
 centre and cook partly in hot frying pan ; then put an yolk in 
 the centre of each and let them cook in hot oven. Serve with 
 tomato or brown sauce if desired. 
 
 SPICED BEEF 
 
 Chop two pounds fresh beef, enough to fill four cups. Soak 
 two slices bread, either toasted or plain in one and one-half 
 cup of milk and add to the raw beef. Cut fine two slices fat 
 salt pork and add to the beef, together with three even tea- 
 spoons salt and three even teaspoons Bell's seasoning. Place 
 in a buttered pan. Cut a piece of butter the size of an Q^g in 
 small pieces and distribute over the top. Bake from one to 
 one and one-half hours. 
 
ME A TS 27 
 
 LAMB CUTLETS A LA MANQE 
 
 Egg and crumb cutlets and mix grated cheese with the 
 crumbs. Fry in butter and serve with rice border, if desired, 
 and with tomato sauce. Can also be baked. 
 
 FILLETS OF BEEF, VIENNA STYLE 
 
 lyi lb. lean beef 1 tsp. parsley 
 
 3 tbsp. butter 1 tbsp. flour 
 
 3 onions 2 eggs 
 
 Salt, pepper, nutmeg 1 c. sauce (brown) 
 
 Chop, season and shape meat. Saute onions and meat. 
 Serve with onions and sauce. 
 
 GRENADINES 
 
 Cut a flank or round of steak into two-inch squares. Put 
 in baking pan, dust with onion, parsley, celery, salt and 
 pepper. Pour over it one pint strained tomato, blended with 
 two tablespoons butter and two tablespoons flour. Bake in 
 hot oven for thirty minutes. 
 
 LAMB CHOPS A LA CATALANE 
 
 Broil lamb chops which have been cut thick. When three- 
 quarters cooked, remove from oven and coat ; then bake ten 
 minutes and serve on bed of boiled rice with garnish of veget- 
 ables. 
 
 COATING 
 
 % c. tomato sauce % c. chopped ham 
 
 M c. bread crumbs Seasoning 
 
 CHOPS EN PAPILLOTTE 
 
 Finely chop whites of three hard-cooked eggs, force yolks 
 through strainer, add three common crackers, rolled and sifted, 
 three tablespoons melted butter, salt, pepper, onion juice and 
 rich milk to make of spreading consistency. Cover chops 
 (lamb or pork) thinly with mixture, wrap in buttered paper. 
 Bake about twenty or thirty minutes in hot oven. Remove 
 paper, serve at once. 
 
28 TRIED AND TRUE 
 
 LAflB CHOPS AU FIQARO 
 
 Season and saute chops, and serve with gravy and heated 
 vegetables; tomato, beans and peas usually used. Garnish. 
 Browned potatoes can be prepared at the same time. 
 
 LAHB OR BEEF RECHAUFFE 
 
 In a saucepan melt half tumbler of crab or currant jelly, 
 add one cup of rich milk and salt and pepper to taste. Thicken 
 with one-quarter teaspoon of arrowroot, diluted with cold milk. 
 Add slices of cold roast meat, and serve as soon as meat is 
 thoroughly heated. 
 
 SAUTE FILLET OF LAMB 
 
 Remove bone from two pounds of lamb from fore quarter. 
 Cut in strips one inch thick. Marinade with three tablespoons 
 oil, three tablespoons vinegar, two-thirds teaspoon salt, half 
 onion, one tablespoon parsley. Saute in butter or broil. 
 
 LAMB STEW 
 
 3 lbs. flank 3 pts. cold water 
 
 Yi c. rice }^ c. carrots, onions or turnips 
 
 Cook two hours without vegetables. Gather the fat, 
 reheat, add vegetables, two tablespoons flour, seasonings. 
 
 DUMPLINGS 
 
 2 c. flour ^2 tsp. salt 
 
 4 tsp. baking powder 2 tsp. butter 
 ^ c. milk (more if needed) 
 
 Cook ten to twelve minutes in the stew. Serve at once. 
 
 riARYLAND CHICKEN 
 
 Dress, clean and cut up a chicken. Sprinkle with salt and 
 pepper, dip in flour, egg and cruinbs, place in well-greased 
 dripping pan and bake in hot oven, basting after five minutes 
 with one-third cup melted butter. Serve from plank with 
 potatoes, white sauce and mushrooms. 
 
ME A TS 29 
 
 VEAL LOAF 
 
 I 
 1 knuckle veal 1 lb lean veal 
 
 1 c. ham Lemon juice 
 
 Nutmeg Salt 
 
 Pepper Onion 
 
 1 c. stock or more 
 
 Cook, chop, season, mould, garnish and presf. 
 
 II 
 Ij^ lbs. finely chopped lean 34 lb. finely chopped fat salt 
 
 veal pork 
 
 3^ c. bread or cracker crumbs ^4 tbsp. salt 
 % tbsp. lemon juice 1 heaping tsp. Bell's seasoning 
 
 Pack in small bread pan, brush with slightly beaten white 
 of egg, cover and bake in slow oven two and one-lialf hours. 
 Baste three times with one tablespoon butter melted in one 
 tablespoon hot water, and prick frequently. Remove loaf and 
 pour off any fat. Chill, cut in thin slices, garnish with slices 
 of hard-boiled egg and parsley. 
 
 CRUMBED PORK CUTLETS 
 
 Wipe, sprinkle with salt and pepper, dip in crumbs, egg 
 and crumbs. Arrange in baking pan and bake, basting three 
 times. Serve with Soubise sauce. 
 
 SALnON SURPRISE 
 
 Mix a beaten egg with four cups mashed potato and add 
 other seasonings. Line a bread pan with this and fill with a 
 large can of salmon, to which has been added one tablespoon 
 Bell's seasoning, cover with potato. Bake forty-five minutes. 
 Brush over the top with egg to brown it, if necessary. 
 
 BROILED LIVER 
 
 Cover with boiling water slices of liver cut one-half inch 
 thick, let stand five minutes, drain, wipe and remove the out- 
 side skin and veins. Sprinkle with salt and pepper. Place in 
 greased broiler ; broil five minutes. 
 
30 TRIED AND TRUE 
 
 DELICIOUS PRESSED BEEF 
 
 Take a six-pound cut shin beef, wash thoroughly, cut in 
 small pieces, place in kettle, half cover with cold water and 
 cook slowly for five hours. Remove fat, gristle and bone. 
 Chop fine, add two even teaspoons of Bell's seasoning, heaping 
 teaspoon salt, and enough of the liquor to moisten well. Place 
 in deep dish with heavy weight on it and cool. An onion 
 cooked with the meat will add to the flavor. 
 
 BOBOTEE 
 
 2 c. cold meat, chopped 3^ c. bread crumbs 
 
 Celery, salt or curry powder L tsp. salt 
 4 tbsp. water 2 eggs 
 
 Cayenne 
 
 Cutter dish, pour over one tablespoon lemon juice, add 
 bobotee, bake thirty minutes. Add nuts if desired. 
 
 CECILS 
 
 2 c, cold chopped meat 1 tbsp. btitter 
 
 2 yolks Nutmeg 
 
 2 tbsp. crumbs I'epper 
 
 Onion Salt 
 
 Put all in frying pan, thoroughly heat, turn out to cool. 
 When cold, form into balls, dip in ^gg and crumbs, and fry in 
 deep fat. Serve with brown sauce, 
 
 nunON BALLS WITH RICE BORDER 
 
 Shoulder of mutton 2 tsp. salt 
 
 2 tsp. onion Pepper 
 
 1 pt. tomato Butter 
 Parsley or bay leaf 
 
 Chop mutton, having removed all the meat from the bone. 
 Season. Form into balls twice the size of a walnut. Place in 
 pan, pour on tomato (strained), add bits of butter. Bake 
 thirty minutes. When done, dish the balls, add butter and 
 salt, and make right consistency. Garnish if desired with rice 
 (boiled) border. 
 
ME A TS 31 
 
 BEEF STEAK A L'HENRIETTE 
 
 Broil a thick rump or sirloin steak and serve with Henrietta 
 sauce, toast points and parsley garnish. 
 
 BROILED SWEETBREAPS 
 
 Let the sweetbreads stand in cold water an hour, changing 
 the water often. Then cover with boiling water and simmer 
 half an hour, drain and let them again stand in cold water till 
 ready to use. Cut in halves lengthwise, and place on a well 
 oiled broiler and cook six or eight minutes, partly on each side. 
 Serve at once with maitre d'hotel butter and garnish of peas 
 and toast. 
 
 nEAT SOUFFLE 
 
 1 tbsp. butter 1 tbsp. flour 
 
 1 c. milk ^ c. stale bread crumbs 
 
 Cook all three minutes. Add 
 
 1 c. chopped meat (fowl is ^ tsp. Bell's seasoning 
 good, 'lamb is also 3^ tsp. salt 
 satisfactory) 2 eggs, beaten separately 
 
 Bake in buttered dish for thirty minutes. Serve with milk 
 sauce. 
 
 TURKEY DRESSING 
 
 I 
 1 0. stale bread crumbs 1 c. cracker crumbs 
 
 1 tbsp. Bell's seasoning 1 tsp. salt 
 
 % tbsp. chopped onion yj, c. butter 
 
 1 &gg 1 c. cut celery 
 
 About one and one-third cup of milk, or partly water can 
 
 be used. 
 
 II 
 Toast seven or eight slices of white bread. Place in a deep 
 dish, adding three tablespoons butter. Cover with hot water 
 or milk to melt butter and make bread right consistency. Add 
 one even tablespoon of Bell's seasoning and one even teaspoon 
 salt. When well mixed, stir in one or two raw eggs. For 
 goose or duck, add one raw onion chopped fine. 
 
32 TRIED AND TRUE 
 
 Meat and Fish 5auces 
 
 " The wise woman will have many sidelights in her composition ; and in her 
 kitchen, her sauces will have many shadings." 
 
 Someone has said that if the cook can make perfect bread 
 and a perfect sauce, all else will be satisfactory. Nothing is 
 less tempting than a lumpy, poorly-seasoned sauce; and again 
 many dishes, plain in themselves, will prove most appetizing 
 with the " perfect sauce," one suited to that particular dish. 
 
 The general sauce rule is two tablespoons of butter and 
 two of flour with one cup of liquid. If a thin sauce is needed, 
 use half that quantity butter and flour. Again, if a very thick 
 sauce is desired, as for souffle or croquette mixture, the 
 quantity should be doubled. 
 
 Melt the butter and stir in the flour, then add gradually 
 the liquid, heated, if a large amount, and time will be saved. 
 
 FRENCH HOLLANDAISE SAUCE 
 
 Vz c. butter Vz tsp. salt 
 
 4 yolks Cayenne 
 
 Vz c. boiling water }^ tbsp. lemon juice 
 
 Work butter till creamy, add yolks slowly, season. Cook 
 over water, and as it thickens, add water and stir till smooth. 
 
 SOUBISE SAUCE 
 
 2 small onions 2 tbsp. butter 
 
 2 tbsp. flour 1 c. milk 
 
 Salt Pepper 
 
 Cook onion and prepare puree. Follow sauce rule. 
 Garnish and serve at once. 
 
MEA T AND FISH SA UCES 
 
 33 
 
 TOriATO SAUCE 
 
 2 tbsp. flour 
 1 tbsp. carrots 
 1 tbsp. parsley 
 Vi c. stock 
 
 2 tbsp. butter 
 1 tbsp. onion 
 \i tsp. salt 
 Vt, c. tomato liquor 
 
 2 c. tomato juice 4 tbsp. butter 
 
 4 tbsp. flour Speck pepper 
 
 M tsp. salt 
 
 Melt butter, add flour, tomato and seasoning, 
 cook till thick and smooth. 
 
 Stir and 
 
 MILK SAUCE 
 
 1 c. milk 2 tbsp. flour 
 
 2 tbsp. butter % tsp salt 
 
 Melt butter, blend with flour, add milk, stir till thick and 
 smooth. 
 
 2 tbsp. flour 
 1 c. stock 
 Seasonings 
 
 KETCHUP SAUCE 
 
 2 tbsp. butter 
 
 2 tbsp. ketchup 
 
 BROWN SAUCE 
 
 1 tbsp. flour 
 
 1 small onion 
 
 1 sprig parsley 
 
 1 small carrot 
 
 ^ tsp. pepper 
 
 Brown butter, add flour, vegetables, water, simmer fifteen 
 minutes, strain, season and serve. 
 
 SPANISH SAUCE 
 
 Brown sauce seasoned with clove, carrots, celery and 
 lemoii. 
 
 1 tbsp. butter 
 
 1 c. water 
 
 2 bay leaf 
 J^ tsp. salt 
 
 1 tsp. Worcestershire sauce 
 
34 
 
 TRIED AND TRUE 
 
 SAUCE FIQARO 
 
 Yt, c. butter 1 tbsp. lemon juice 
 
 2 yolks Yi^ tsp. salt. 
 
 Pepper 2 tbsp. tomato purde 
 
 Garnish with toast and parsley. Heat over water. 
 
 MUSHROOM SAUCE 
 
 2 tbsp. butter 2 tbsp. flour 
 
 1 c. fish stock, or Vz c. fish stock and y% c. cream 
 
 Mushrooms 
 
 Garnish with radishes and parsley. 
 
 3 tbsp. butter 
 
 1 tbsp. lemon juice 
 
 Parsley if desired 
 
 LEHON BUTTER 
 
 3^ tsp. salt 
 Cayenne 
 
 CREAM SAUCE 
 
 2 tbsp. butter 2 tbsp. flour 
 
 1 c. cream Y\ ^^p. salt 
 
 Pepper 
 
 Garnish with pepper ribbons and parsley. 
 
 1 c. milk 
 
 2 tbsp. flour 
 Pepper 
 Ground parsley 
 
 GOLDEN ROD SAUCE 
 
 2 tbsp. butter 
 
 Salt 
 
 2 hard-cooked eggs 
 
 HAITRE D'HOTEL BUTTER 
 
 Js tsp. salt 
 
 Yz tbsp. parsley 
 
 34 c. butter 
 
 Yi, tsp. pepper 
 
 54 tbsp. lemon juice 
 
 Cream the butter and add seasonings. Serve with meats 
 and fish dishes. 
 
ME A TAND FISH SA UCES 35 
 
 SAUCE TARTARE 
 
 M tsp. mustard Ij^ tbsp. vinegar 
 
 1 tsp. powdered sugar Vz tbsp. capers 
 
 y^. tsp. salt y% tbsp. pickles 
 
 Cayenne ^ tbsp. olives 
 
 Yolks of 2 eggs Vz tbsp. parsley 
 y% c. olive oil 
 
 OR 
 
 Chop fine six or eight olives, two tablespoons of capers, 
 one slice mild onion, three or four parsley branches and four 
 or five small gherkins and add to a scant cup of mayonaise 
 ■dressing. 
 
 BECHAMEL SAUCE 
 
 1^ c. white stock Slice carrot 
 
 Bit bay leaf Sprig parsley 
 
 ■6 peppercorns 
 
 Cook twenty minutes and strain. 
 
 4 tbsp. butter 4 tbsp. flour 
 
 1 c. milk Salt and pepper 
 
 Combine by sauce rule. 
 
 SAUCE ESPAGNOLE 
 
 \y-2 c. brown stock ^ tsp. meat extract 
 
 1 tbsp. lemon juice 1 tbsp. chopped parsley 
 
 1 tbsp. butter 1 tbsp. flour 
 
 Salt Pepper 
 
 HENRIETTE SAUCE 
 
 Vz c. butter M tsp. salt 
 
 3 yolks 2 tbsp. tomato pur^e 
 
 1 tbsp cold water 1 tbsp. Worcestershire sauce 
 
 Vz tbsp. lemon juice Vz tbsp. parsley 
 
 Pepper 
 
 Wash butter, divide into three parts. Mix eggs, lemon, 
 water and butter, one piece at a time, over hot water. Add 
 tomato. Season, pour on steak and garnish. 
 
TRIED AND TRUE 
 
 Vegetables 
 
 "The census fells us that there is nothing that pays better for the country 
 than the vegetable garden." 
 
 Vegetablfes require careful preparation, and the idea that 
 anyone can boil potatoes is often proven untrue, to our disgust. 
 
 Sunamer vegetables ought to be used when as fresh as 
 possible ; but if to be kept, place in a cool ice chest or cellar. 
 Green corn will keep on the shady side of the house, spread on 
 the grass till the next day. Lettuce will keep best if washed 
 and packed in an air-tight tin pail or rolled in a wet cloth and 
 then in a brown paper and placed in the ice-box. The same 
 applies to celery and parsley. 
 
 Winter vegetables must be kept in a dry, cold cellar, and 
 while potatoes can be piled in bins, always spread the squashes 
 out. 
 
 Use great care in the washing and cleaning of vegetables 
 and always take cold water for this, then cook thoroughly in 
 boiling water, and in almost every case use a teaspoon of salt 
 to each quart of water. 
 
 As soon as canned goods are open, all should be removed 
 from the can and given an hour in the open air to re-oxigenate 
 before using, for the best results. 
 
 A little soda will not change the flavor and will, in the 
 green vegetables, help to keep the color, and often it is better 
 to cook them uncovered for this same reason. 
 
 TIME TABLE IN REFERENCE TO COOKINQ VHGETABLES 
 
 Asparagus 30 minutes 
 
 Beans, String 1^2 hours 
 
 Beans, Shell 1^2 to 2 hours 
 
 Beets 1 to IV'2 hours 
 
VEGETABLES 37 
 
 « 
 
 Cabbage 40 minutes 
 
 Carrots. ... 1 hour 
 
 Cauliflower 30 minutes 
 
 Corn (after it boils) 8 to 10 minutes 
 
 Onions 1 hour 
 
 Peas 30 minutes 
 
 Potatoes. 30 minutes 
 
 Potatoes (baked) 50 to 60 minutes 
 
 Spinach 30 minutes 
 
 Tomatoes 20 minutes 
 
 Turnips 45 to 60 minutes 
 
 DUCHESS POTATOES 
 
 1 pt. potatoes Y-z tsp. salt 
 
 1 eg% Speck pepper 
 
 13^ tbsp. butter 1 tsp. ground parsley 
 
 Cut, measure, boil and mash the potatoes, add the yolk 
 (beaten), salt, pepper and butter. Shape into cones, garnish 
 with stiff white, brown and sprinkle on parsley. 
 
 POTATO CHATEAU 
 
 Pare and boil medium sized potatoes till almost cooked. 
 Drain and roll in crumbs, &^g and crumbs, or brush with 
 melted butter and place in hot oven to brown and reheat. 
 
 HASHED WHITE POTATOES, THANKSQIVIINQ STYLE 
 
 Cook the pared potatoes in boiling, salted water. For the 
 quart of potatoes, season with one-half teaspoon of salt, two 
 tablespoons of butter, one third cup milk, rice, one-half of 
 mixture into dish, with pastry bag put on the rest and brush 
 over with beaten yolk and two tablespoons of milk. Brown in 
 hot oven. 
 
 WALDORF POTATOES 
 
 Pare, wash and cut round and round in curls as you would 
 pare an apple. Fry in deep fat. Good for garnish for meat 
 or fish dish. 
 
38 TRIED AND TRUE 
 
 POTATOES A LA GOLDEN ROD 
 
 1 c. potato cubes (cooked) 2 eggs (hard-cooked) 
 1 c, milk sauce Parsley 
 
 Cut whites, add with potato to sauce, garnish in hot serv- 
 ing dish with yolks and pirsley. Add onion to the sauce. 
 
 CREAHED POTATOES 
 
 One cup of milk sauce, one and one-half or two cups cold 
 potato dice, white or sweet potatoes. 
 
 CHAriBERY POTATOES 
 
 Prepare as for chips, dry, arrange in layers in buttered 
 pan, season each layer. Cook in hot oven till soft and brown. 
 
 JULIENNE POTATOES 
 
 Cut in very thin strips and fry in deep fat. Salt and drain 
 on brown paper. 
 
 FRENCH FRIED POTATOES 
 
 Potatoes cut in quarters lengthwise. Each quarter cut in- 
 to three or four pieces lengthwise again. Fry in deep fat. 
 
 STUFFED TOnATOES 
 
 Cut a slice from each tomato, remove the center, mix with 
 crumbs and seasonings. Fill the tomato cases and bake about 
 fifteen minutes. 
 
 TOMATOES, VIRGINIA STYLE 
 
 Ripe, medium sized tomatoes, prick several times with a 
 fork and bake in a moderate oven, remove skins, arrange on 
 individual dishes and pour over each cream sauce. Garnish- 
 
 CROUTONS OF SPINACH AND EQQ 
 
 Toast round of bread on one side. On untoasted side 
 spread cooked and chopped spinach which has been seasoned 
 with salt, pepper and butter. Decorate the tops with yolks 
 and whites of hard-cooked eggs. Lemon juice maybe added 
 to the spinach if desired. 
 
VEGETABLES 39 
 
 BAKED SQUASH 
 
 Cut squash in pieces, remove seeds and stringy portions, 
 arrange in pan and bake. When almost soft, sprinkle with 
 salt and grated cheese. Serve in shell. 
 
 SQUASH SOUFFLE 
 
 Steam, mash and season squash. Use two cups of squash, 
 one cup of rich milk, two eggs beaten separately. Bake in 
 slow oven till firm to the touch. 
 
 STUFFED PEPPERS 
 
 6 green peppers Salt 
 
 Pepper Onion juice 
 
 Bread crumbs Chopped meat 
 
 Butter 
 
 Cut a slice from stem end of each pepper, remove seeds. 
 Parboil fifteen minutes. Fill with equal parts of chopped 
 meat (veal or chicken especially good), and softened bread 
 crumbs, season, bake ten minutes. Serve on toast with brown 
 sauce if desired. 
 
 FRIED CAULIFLOWER 
 
 Clean and separate a cauliflower into flowerets, let cook 
 five minutes, change water and cook till tender, drain, roll in 
 crumbs, eggs and crumbs. Fry in deep fat. 
 
 QLAZED CARROTS WITH PEAS 
 
 Cut four carrots in one-fourth inch slices, parboil ten 
 minutes. Place after drained in saucepan with one-third cup 
 butter and one-third cup sugar and either chopped mint or 
 parsley. Cook slowly until glazed and tender. Serve around 
 seasoned peas if desired. 
 
 STUFFED ONIONS 
 
 Peal Spanish onions. Let cook one hour. Cool a little, 
 cut out a piece two inches around the root end. Chop one cup 
 of nut meats, mix with one cup crumbs, one-quarter cup of 
 butter, one-half teaspoon salt, one egg, one teaspoon parsley, 
 and fill the onions. Bake forty minutes, basting occasionally 
 with one cup liquid from the pan. 
 
40 TRIED AND TEUE 
 
 E^ggs 
 
 " Faacy work in the kitchen pays better dividends than fancy work 
 in the parlor." — Keen. 
 
 A typical or perfect food is one that contains all the 
 elements, in the right proportion, needed to nourish and sup- 
 port the human body. Of these foods we find only two : milk 
 and eggs. Because of their concentrated nutritive value, they 
 are, at even a high price, an economical food product and one 
 to be used to advantage in innumerable combinations. 
 
 The albumen, or white of the Q%z^ is more digestible 
 when cooked at a temperature below the boiling point, there- 
 fore the hard-cooked Q%g rather than the hard-boiled &g% is 
 recommended. 
 
 OriELET 
 
 1 e.gg % tsp. salt 
 
 1 tbsp. milk Speck of pepper 
 
 % tbsp. butter 
 
 To beaten yolk add seasoning and milk. Cut into stiff 
 whites. Cook in one-egg omelet pan till firm. Place in oven 
 to set the top. Fold and serve at once. 
 
 VARIATIONS 
 
 White Mountain, Ham, Jelly, Cheese, Oyster, Tomato 
 and Mushroom Omelets. Always increase the number of eggs 
 and size of pan in proportion. 
 
 BREAD OnELET 
 
 3 eggs yl tsp. salt 
 
 Pepper }>'3 c. bread crumbs 
 
 1 tbsp. butter 3^ c. milk 
 
 Mix and cook as foamy omelet. 
 
EGGS 41 
 
 
 OHBLET SOUBISE 
 
 iVz tbsp. butter 
 
 1 finely chopped onion 
 
 Cook together. 
 
 Add 
 
 2 tbsp. flour 
 
 1 c. milk 
 
 1 yolk 
 
 1 white, stiffly beaten 
 
 Make a French or foamy omelet and serve, covered with 
 this sauce and sprinkled with cheese. 
 
 PI^EAPPLE OMELET 
 
 2 
 
 tbsp. butter 
 
 M c. sugar 
 
 2 
 
 tbsp. flour 
 
 1 tsp. lemon juice 
 
 34 
 
 tsp. salt 
 
 5 eggs 
 
 1 
 
 c. grated pineapple 
 
 
 Add ingredients to beaten yolks. Combine with stiff 
 whites. Cook and fold, serving at once with confectioner's 
 sugar and pineapple garnish. 
 
 FRUIT OMELET 
 
 4 yolks 1 tbsp. sugar 
 
 Grated rind of one lemon 4 stiff whites 
 
 Cook as foamy omelet and when ready to fold, add a layer 
 of crushed and sweetened fruit. Serve with caramel sauce. 
 
 EQQS IN NEST 
 
 1 &gg for each person Salt 
 
 Pepper Parsley 
 
 Beat the whites till stiff. Pile in buttered cup or timbale 
 mould. In a hollow on the top place the unbeaten yolk and 
 season. Place in a hot oven till the white is brown and the 
 yolk is set. 
 
 DEERFOOT SHIRRED EGGS 
 
 Cut six sausages in half inch pieces and fry six or eight 
 minutes. Add one cup of tomato sauce and one teaspoonfu]; 
 of parsley. Place mixture in six small dishes ; crack one or 
 two eggs into each and bake till set. 
 
42 TRIED AND TRUE 
 
 PLANKED EGOS 
 
 1 c. bread crumbs 1 c. chopped ham 
 
 Moisten and season, spread on plank. Make border and 
 nests of potatoes; in each nest, drop a buttered or poached 
 ^%Zi cover with crumbs. Brown all, brush over with butter 
 or &%^ and garnish. 
 
 SPANISH EQQS 
 
 3 eggs }{ c. milk 
 
 M tsp. salt 1 tsp. butter 
 
 Ij pt. potatoes, cut in small pieces 
 
 Cook and mash potatoes. Beat eggs, add milk and sea- 
 sonings and scramble. Put on bed of potato on platter. 
 Garnish with parsley. 
 
 BAKED EQQS 
 
 One e>gg allowed for each person. Seasonings, salt, 
 pepper and butter. Carefully butter plates. Pile stiff whites 
 on them. In hollows in the whites place the j'olks, unbeaten. 
 Dust with salt and pepper. Bake till yolk is set and white is 
 delicately browned. Garnish. 
 
 QOLDEN ROD EQQS 
 
 1 c. milk 2 tbsp. flour 
 
 2 tbsp. butter 34 tsp. salt 
 
 Speck pepper 2 hard-cooked eggs 
 
 To cream sauce add the whites of eggs, cut in small 
 pieces. Spread on toast, garnish with yolks pressed through 
 a bowl sieve and serve with parsley. 
 
 STUFFED EQQS 
 
 Remove shells from hard-cooked eggs and cut either cross- 
 wise or lengthwise. Remove yolks and mash with a silver 
 fork, and add butter, salad dressing and seasonings. Stir till 
 smooth and refill the whites. Serve cold for lunch or picnic, 
 or with a hot cream sauce. 
 
EGGS 43 
 
 SCOTCH EQQS 
 
 1 c. cooked and chopped ham ^ c. milk 
 3^ tsp. mustard 1 egg 
 
 J^ c. stale bread crumbs 6 hard-cooked eggs 
 
 Cook all except eggs till smooth, and remove shells from 
 eggs and cover with the mixture when a little cool. Fry in 
 deep fat as croquettes. Serve cold or hot for luncheon dish 
 or picnic dish. 
 
 SCRAMBLED EQQS WITH ASPARAGUS 
 
 5 eggs M tsp. salt 
 
 ^ c. milk yh tsp. pepper 
 
 2 tbsp. butter 
 
 Scramble the eggs. Add half cup asparagus previously 
 heated and cut in short pieces. Serve in Swedish cases. 
 
 CREAHED EQQS 
 
 2 eggs Yi c. milk 
 
 lyi tbsp. butter Ij/s tbsp. flour 
 
 % tsp. salt Speck pepper 
 
 Make a cream sauce of all ingredients except the eggs. 
 Add beaten yolks to the sauce. Cook in double boiler till 
 smooth and thick ; add stiff whites. Cook till creamy. Serve 
 on toast or crackers if desired. 
 
44 TR/ED AND TRUE 
 
 Lntrees 
 
 " It is not so much the rate of speed in movement as the ability 
 to make each motion tell." 
 
 The Entr6e is served as a side dish at a dinner or between 
 the regular courses. Many housekeepers think an entree takes 
 expensive material and a good deal of time for the food value 
 to be received in return. If, as in all our work, we cultivate 
 the ability to make each motion tell, we will find a store- 
 house in the entree dishes — not only practical for the course 
 dinner, but luncheon and supper suggestions innumerable. 
 
 Meat, fish, eggs, vegetables and fruit form the foundation 
 of many of the recipes; and these are one of the secrets of the 
 French cook in the dainty use of the so-called " left-over." 
 
 CHICKEN TinBALES 
 
 ^ c. chicken stock or water 2 c. bread crumbs 
 
 Cook four or five minutes. 
 1 pt. cold, cooked and 2 eggs 
 
 chopped chicken Pepper 
 
 yi tsp. salt 
 
 Cook in timbale cups in pan of hot water about twenty 
 minutes or till firm 
 
 EQQ TIMBALES 
 
 4 eggs 1 c. milk 
 
 3^ tsp. salt %. tsp. pepper 
 
 Onion juice Tomato or mushroom sauce 
 
 Beat eggs; add milk and seasonings. Strain into small 
 moulds and bake in pan of hot water till firm. Turn out and 
 serve with sauce. 
 
ENTREES 45 
 
 TinBALES OF PEAS Cf^^f/ ^V^ 
 
 1 can peas 2 tbsp. butter 
 
 2 tbsp. flour Milk to make one pint 
 2 eggs y!i tsp. salt 
 
 Speck of pepper Onion juice 
 
 Vz tsp. sugar if desired 
 
 Rub peas through strainer; add beaten eggs (yolks) and 
 milk enough to make one pint. Blend butter and flour; add 
 all seasonings and beaten whites. Bake in buttered moulds in 
 /pan of hot water till firmJ Serve with a sauce. • y^iyi/t^ 
 
 ^ CORN TiriBALES ^ 
 
 1 c. corn, as dry as possible 2 eggs 
 Onion juice 2 tbsp. butter 
 
 M c. milk Salt and pepper 
 
 Melt butter and eggs, beateii separately and combine all. 
 Bake in small cups ; set in a pan of hot water. 
 
 SALMON TinSALES 
 
 Vz c. soft bread crumbs Cayenne 
 
 Y% c. milk 1 c. salmon 
 
 Yi tsp. salt Whites of 3 or 4 eggs 
 
 Soak crumbs fifteen minutes, cook to paste over water, 
 season; add eggs, mould, cover and bake. 
 
 CODFISH PUFF 
 
 3^ c. codfish, solidly packed 1 c. potato cubes 
 
 Cook both in water till the potatoes are soft. Drain, mash, 
 add one tablespoon butter, dash pepper, two eggs, added 
 separately. Cook as omelet using pork in. omelet pan. 
 
 RINQ TIMBALES 
 
 Twelve sticks macaroni. Creamed fish, meat or cheese 
 dish. Cook macaroni. Cut and place rings on buttered tin 
 and chill. Fill with mixture, cover with rings and bake about 
 twenty minutes. Serve with sauce if desired. 
 
46 TRIED AND TRUE 
 
 inPERIAL TiriBALES 
 
 1 c. cooked fish 1 tsp. salt 
 3 yolks Cayenne 
 
 2 tbsp. butter 1 tbsp. lemon juice 
 
 2 tbsp. flour 1 tsp. parsley 
 % c. milk 3 egg whites 
 
 Mix by sauce rule. Boil with fish two minutes. Cool a 
 little, add eggs. Bake ; serve with sauce. 
 
 WASHINQTON FRITTERS 
 
 1 c. flour 14; tsp. salt 
 VM tsp. baking powder yi c. milk 
 
 3 tbsp. confectioner's sugar 1 e.%g 
 
 Mix batter; add maraschino cherries. Fry in deep fat; 
 serve with maraschino sauce. 
 
 SAUCE 
 
 Yi c. boiling water M c. cherries 
 
 Yi c. sugar Yz c. maraschino syrup 
 
 2 tbsp. cornstarch 3^ tbsp. butter 
 
 Boil sugar, cornstarch and water for five minutes. Add 
 other ingredients 
 
 SALMON CROQUETTES 
 
 1 can salmon (small) Crumbs 
 
 3 c. mashed potatoes 1 tsp. parsley 
 % tsp. pepper 1 tbsp. butter 
 Yi tsp. salt 1 egg (or yolk) 
 
 Season, shape, roll in crumbs, &g%^ and crumbs. Fry in 
 deep fat. 
 
 riEAT CROQUETTES 
 
 1% c. chopped meat Onion juice 
 
 Parsley Vz tsp. salt 
 
 Cayenne ^i to 1 cup thick sauce. 
 
 Mix, cool, shape, crumb and fry. 
 
ENTREES 47 
 
 FISH CROQUETTES 
 
 1 c. codfish 2 c. potatoes 
 
 1 tbsp. butter 1 egg (or yolk) 
 
 1 tsp. parsley 34 tsp. pepper 
 Crumbs 
 
 Boil fish and potato till the potato is soft. Drain, mash, 
 season and beat it. Shape, roll in crumbs and &%% and crumbs. 
 Fry in deep fat. 
 
 APPLE FRITTERS 
 
 1 c. flour IJi tsp. baking powder 
 3 tbsp. confectioner's sugar 34 tsp. salt 
 
 yi c. milk 1 &%% 
 
 2 apples 
 
 Mix, fry, drain, sprinkle with sugar. 
 
 PEACH FRITTERS 
 
 1 c. flour 1 tsp. baking powder 
 
 Yi c. milk 34 tsp. salt 
 
 1 %^g 4 peaches 
 
 1 tsp. sugar 
 
 Mix the batter, add the peach; fry in deep fat. Thicken 
 the syrup for a sauce. 
 
 PINEAPPLE FRITTERS 
 
 Half cup of milk, scald, add two tablespoons sugar, yeast 
 cake, three-quarters cup of flour. Cover and let rise. Add 
 two tablespoons butter, one-eight teaspoon salt, one egg and 
 flour to knead. Again let rise. Roll to quarter inch thickness, 
 shape with pineapple, fry and serve with powdered sugar and 
 pineapple syrup, thickened with arrowroot. 
 
 CHESTNUTS EN CASSEROLE 
 
 Shell three cups of French chestnuts, put in casserole with 
 three cups of highly seasoned stock or sauce, cover and cook 
 slowly three hours. Thicken stock if necessary. 
 
48 TRIED AND TRUE 
 
 OYSTER AND SHRIMP NEWBURQH 
 
 1 pt. oysters 1 can shrimps 
 
 M c. butter l>i tbsp. flour 
 
 1 c. rich milk 2 yolks 
 
 Salt Paprika 
 
 Cayenne Parsley 
 
 Serve from chafing dish in pattie shells. 
 
 CROUSTADES 
 
 Slices of bread one and one-half or two inches thick, 
 shape, scoop out centers, brush over with butter, brown in 
 oven. Fill with shrimp wiggle. 
 
 SHRinP WIQQLE 
 
 1 c. milk sauce Small can shrimp 
 
 Parsley or peas for garnish 
 
 Cut shrimp, add to sauce ; serve on crackers. 
 
 VARIATIONS 
 
 Cream toast, cracker toast, creamed potatoes, oysters, 
 salmon, codfish or chicken. 
 
 FILLETS IN RAMEKINS 
 
 1 c. soubise sauce }i c. grated cheese 
 
 Salt Pepper 
 
 Stiff white Lemon juice 
 Fillets of fish 
 
 Prepare and season sauce, put in ramekin dishes with fillet 
 in each. Cover with crumbs if desired and bake. Serve from 
 dishes. 
 
 FISH TURBANS IN BATTER 
 
 Season fillets with onion, lemon, salt, pepper, and let stand 
 one hour. Add hard-cooked yolks rubbed through sieve, two 
 tablespoons of cheese and roll each fillet. Fasten, dip in batter 
 and fry five or six minutes in deep fat. Serve with mashed 
 potatoes and with egg sauce. 
 
ENTREES 49 
 
 CODFISH SOUFFLE 
 
 1 c. shredded codfish 1y% c. potatoes in small pieces 
 
 Cook till tender then mash. 
 3 tbsp. melted butter Onion 
 
 Parsley 4 tbsp flour 
 
 Vz c. water yi c. milk 
 
 Salt Pepper 
 
 1 tsp. Worcestershire sauce 
 
 Combine all and bake until firm to the touch. 
 
 FILLET A LA SOUFFLE 
 
 8 fillets of fish 1 small carrot 
 
 1 bay leaf Wi oz. butter 
 
 1 c. milk 2 oz. grated cheese 
 }>i c. flour 3 eggs 
 
 Salt Pepper 
 
 Cook bones in milk with carrot and bay leaf. Roll fillets, 
 season, moisten with water and place in oven ten minutes. 
 Strain milk, add butter and flour, cheese, then yolks and lastly 
 whites of eggs. Butter baking dish, put in some of mixture, 
 then the fish, and more souffle mixture. Bake fifteen minutes. 
 
 POTATO PUFF 
 
 2 c. mashed potatoes Vz c. milk 
 
 2 yolks 2 tbsp. butter 
 
 Salt Pepper 
 
 2 whites 
 
 'Beat well, pile on baking dish. Bake till puff and brown. 
 
 DELnONlCO POTATOES 
 
 1 pt. boiled potatoes in cubes 3^ c. grated cheese 
 lYz tbsp butter. 2^^ tbsp. flour 
 
 Crumbs Seasonings 
 
 134 c. milk 
 
 Arrange creamed potatoes and cheese in layers, cover with 
 crumbs and bake. 
 
50 TRIED AND TRUE 
 
 TIMBALE CASES 
 
 % c. flour y% tsp. salt 
 
 1 tsp. sugar M.c. milk 
 
 1 Q^^ 1 tbsp. butter 
 
 Mix, dip in iron and fry in deep fat. 
 
 SUGGESTIONS FOR FILLING 
 
 Creamed meats, fish, oysters, mushrooms, frizzled beef, 
 eggs, peas, asparagus, or cauliflower. ^ 
 
 SWEET FILLINGS 
 
 Strawberries, raspberries, peaches or oranges with sugar ; 
 jelly in cubes with whipped cream. 
 
 PRESSED BEANS AND SAUSAGE 
 
 1 pt. beans y% ft sausages 
 
 Soak, parboil and bake the beans with ordinary seasoning. 
 Mould with the cooked, chopped sausages and press under 
 weight. Turn out and slice, serving with beets, celery or 
 tomatoes. 
 
 SHEPHERD'S PIE 
 
 1 c. chopped meat 2 c. mashed potatoes 
 
 Seasonings White of 1 &g^ 
 
 Warm the meat in a French pan with seasonings and 
 water enough to moisten. Place in baking dish and cover with 
 the potatoes. Brush on the beaten white, and brown in a hot 
 oven. 
 
 RAHEKINS A LA STUYVESANT 
 
 1 c. cooked halibut 3 tbsp. butter 
 
 4 tbsp. flour 1 c. milk 
 
 3 yolks 3 whites 
 
 Salt Pepper 
 
 Follow sauce rule. Bake till firm. Serve with white 
 sauce. 
 
ENTREES 51 
 
 RECHAUFFE OF SALHON 
 
 1 c. drawn butter sauce 1 tbsp. capers or pickles 
 
 1 egg 1 c. cold salmon or 1 can 
 
 1 c. spaghetti or macaroni salmon 
 
 Combine all and serve on toast. 
 
 CREAHED MACARONI AU QRATIN 
 
 Break one cup macaroni and cook in boiling water, put 
 into baking dish with one-half cup milk sauce and sprinkle 
 with grated cheese and cover with cracker crumbs, seasoned 
 and buttered some. Brown in oven. 
 
 TOMATO CREAn TOAST 
 
 ■3 tbsp. butter 4 tbsp flour 
 
 yi, tsp. salt IH c. tomato liquor and water 
 
 34 tsp. soda Vz c. milk 
 
 Toast or crackers 
 
 CREAMED HAM AND EQQS 
 
 % c. milk Slice onion 
 
 ly^ tbsp butter \}>i tbsp. flour 
 
 Celery seasoning % c. chopped ham 
 
 Spread on toast circles, buttered, and finish by placing 
 poached or scrambled eggs above the mixture. 
 
 SOUFFLE OF COI.D MEAT 
 
 4 tbsp. butter 4 tbsp. flour 
 
 '2 c. milk 34 tsp. salt 
 
 % tsp. pepper Grated nutmeg 
 
 '2 c. chopped ham or lamb 3 eggs 
 
 Bake till firm and brown. Serve with sauce if desired. 
 
 DELHONICO HACARONI 
 
 Boil macaroni in salted water, arrange layers of macaroni, 
 -creamed potatoes and cheese in buttered baking dish. Use for 
 the top a layer of seasoned cracker crumbs and bake in a hot 
 
52 TRIED AND TRUE 
 
 CREAriED CHICKEN IN CROUSTADES 
 
 2 tbsp. flour 2 tbsp. butter 
 
 1 c. milk 1 c. chicken 
 
 Seasoning 
 
 Cut six oval croustades of bread and brush, with melted 
 butter and brown. Fill with asparagus and creamed chicken. 
 
 PARCHED RICE 
 
 % c. rice 2 qt. boiling water 
 
 1 tbsp. salt 2 tbsp. butter 
 
 Boil rice, drain and cool it, than saut6 it, stirring with a 
 fork. Serve with one-half cup of grated cheese and tomato 
 sauce. 
 
 CHEESe RAMEKIN 
 
 1 c. bread crumbs Yz c. milk 
 
 4 tbsp. grated cheese y% tbsp. butter 
 
 Speck of pepper Y-z tsp. salt 
 
 2 eggs 
 
 Cook crumbs and milk till smooth, add yolks and other in- 
 gredients, lastly stiff whites. Bake in pudding dish or individ- 
 ual ramekins for fifteen to twenty minutes. 
 
 KIDQEREE 
 
 % c. cooked salmon 2 c. cooked rice 
 
 2 eggs Vi c. uncooked rice 
 Vi pepper y^ tsp. salt 
 
 3 tbsp, butter Chopped parsley 
 
 Put the butter in a saucepan, add the rice, fish and then 
 eggs, beaten separately and serve with a milk sauce. 
 
 HAH MOUSSE 
 
 1 pt. chopped ham 1 c. stock or thin brown sauce 
 
 1 tbsp. Knox gelatine 3 stiff whites 
 
 Season as needed. Ptit in mould and chill. Serve with 
 salad dressing and garnish. 
 
ENTREES 63 
 
 MACARONI RAREBIT 
 
 3^ lb. cheese 1 tbsp. butter 
 
 1 egg or 2. small ones 1 tsp. mustard 
 
 1 tsp salt Pepper 
 
 Vz c. milk 1 tbsp. Worcestershire sauce 
 
 1 c. cooked macaroni 
 
 Cook over water. Serve on crackers or toast. 
 
 WELSH RAREBIT 
 
 Vz lb. cheese 2 eggs 
 
 1 tbsp. butter 1 tsp. salt 
 
 1 tsp. mustard Jg tsp. pepper 
 yz c. milk 
 
 Melt cheese and butter in a double boiler, mix salt, pepper 
 and mustard, add to beaten Qg% and milk, stir this into the 
 cheese gradually. When smooth and thick, serve on crackers 
 or toast. 
 
 ASPIC JELLY 
 
 2 tbsp. carrots 2 tsp. onion 
 
 2 sprigs parsley 2 cloves 
 
 1 bay leaf Juice 1 lemon 
 
 1 box Knox gelatine 5 c. stock 
 
 3 whites (eggs) Seasonings 
 
 Put vegetable in saucepan and one cup of stock. Cook 
 five to ten minutes, strain. Add gelatine, lemon, seasonings 
 and stock. Beat eggs slightly, dilute with one cup of hot 
 mixture. Add slowly to rest, stir till boiling point is reached. 
 Place on back of range for thirty minutes. Strain. 
 
 This jelly can be used as the foundation for many jelly 
 salads, for moulded meats or fish in which the cooked meat or 
 fish is added to the jelly as it hardens — a layer of jelly, then of 
 meat, thinly sliced or in large quantity. It is attractive on 
 the table, taken from the mould in perfect shape and sliced, 
 cutting through the jelly and the meat or fish, as the case may 
 be. 
 
54 TRIED AND TRUE 
 
 BEAN RAREBIT 
 
 3^ c. bean piir^e (baked beans) 
 
 y^ c. milk 1 tbsp. butter 
 
 % c. cheese (not solidly packed) 
 
 1 or 2 eggs Vi, tsp. salt 
 
 Add pepper and tomato catsup to season if desired. Serve 
 on toast. 
 
 CHEESE TOAST WITH BACON 
 
 Brown bread toast, on which serve following: 
 
 3 tbsp. butter XVz tbsp. flour 
 
 Salt Pepper 
 
 1 c. milk yi c. cheese 
 
 Garnish with strips of bacon. 
 
 CHEESE SOUFFLE 
 
 3 tbsp. butter 3 tbsp. flour 
 
 Yz c. milk y% tsp salt 
 
 Pepper Yz c. cheese 
 
 3 yolks 3 whites 
 
 Follow sauce rule and bake twenty minutes. 
 
 ESCALLOPED OYSTERS 
 
 Toast to a crisp two slices of white bread. Break in pieces, 
 and place in a deep dish. Add three-fourths cup of cracker 
 crumbs, one-half cup melted butter, one and one-half teaspoon 
 salt, one even teaspoon Bell's seasoning, half cup hot water and 
 mix thoroughly. Place in bottom of shallow buttered baking 
 dish a thin layer of bread crumbs, then a layer consisting of 
 one- half pint of oysters, two tablespoons oyster liquor, and 
 two tablespoons milk or cream. Cover with the dressing com- 
 pounded as above. Add another half pint of oysters, two 
 tablespoons oyster liquor, three tablespoons cream or milk, 
 evenly distributed. Sprinkle with browned buttered cracker 
 crumbs. Bake thirty minutes. 
 
SALADS 56 
 
 5alads 
 
 " To make it one must have a spark of genius." 
 
 The dainty appearance of the salad together with its re- 
 freshing and stimulating qualities has made it popular regard- 
 less of the fact that it contains little nutritive value in many- 
 instances. 
 
 Meat, fish, vegetables or fruits are used with a green and 
 a dressing. Lettuce, watercress, romaine, endive and chicory 
 are now used and are obtainable at all seasons in the large 
 markets. 
 
 riAYONNAISE DRESSING 
 
 1 tsp. mustard 2 tsp. sugar 
 % tsp. salt Cayenne 
 
 2 yolks 1 c. oil 
 
 2 tbsp. vinegar 2 tbsp. lemon juice 
 
 Mix first four ingredients, add yolks, add oil till half used, 
 then alternate with last two ingredients. 
 
 CREAn DRESSING 
 
 1 tsp. mustard Cayenne 
 
 1 tsp. salt 1 tsp. butter 
 
 2 tsp. flour Yolk of 1 egg 
 lYz tsp. confectioner's sugar Yz c. hot vinegar 
 J^ c. thick cream 
 
 Mix dry ingredients, add butter, egg and vinegar. Cook 
 over water, cool, add cream. 
 
 FRENCH DRESSING 
 
 4 tbsp. olive oil 2 tbsp. vinegar 
 
 34 tsp. pepper Yz tsp. salt 
 
 Blend carefully. 
 
56 TRIED AND TRUE 
 
 ITALIAN SALAD 
 
 1 c. cold roast veal 1 c. boil potato cubes 
 
 34 c beet cubes 1 lemon 
 
 Lettuce and garnish 
 
 Mix salad, serve with mayonnaise. 
 
 SUGGESTIONS. FOR GARNISH 
 
 Cold sausages, olives, lemon or capers. 
 
 BERKSHIRE SALAD 
 
 Make salad baskets of cheese crackers tied with crimson 
 ribbon and in each place a pimento and cold boiled potato cubes 
 and season with French dressing. Onion juice can be added. 
 
 JELLIED TOriATO SALAD 
 
 yi box Knox Gelatine 34 c. cold water 
 
 J4 c. hot stock 1 c. tomato liquor 
 
 Lettuce Seasonings 
 
 Garnish, mould, serve on lettuce with dressing. 
 
 GERMAN TOMATO SALAD 
 
 Peel and chill six tomatoes. Cut in eighths, not severing 
 sections, open like petals of a flower on lettuce leaf. In 
 center place one teaspoon of onion (peach is good). Serve 
 with French dressing to which has been added chopped parsley. 
 
 SARDINE SALAD 
 
 1 can sardines 4 hard -cooked eggs 
 
 Greens Dressing 
 
 Radishes Pickles or peppers 
 
 Mix, garnish and arrange in salad bowl. 
 
 THORNDIKE SALAD 
 
 Canned peaches Cherries 
 
 Chopped nuts French dressing 
 
 Lettuce 
 
SALADS 57 
 
 RUSSIAN SALAD 
 
 Ji c. green peas 2 c. cauliflower 
 
 3 potatoes 2 tomatoes 
 yi c. mixed vegetables(carrot, Mayonaise 
 
 turnip and beans) Lettuce 
 
 2 pickles Aspic jelly 
 
 HUNGARIAN SALAD 
 
 Shredded pineapple Bananas 
 
 Tangarines French dressing 
 
 Salad bed 
 
 LUNCHEON SALAD 
 
 1 c. fowl 1 c. celery 
 
 1 c French chestnuts M red pepper 
 
 Lettuce 
 
 POTATO SALAD IN CASES 
 
 Spanish sweet peppers Celery 
 
 Potato cubes Pepper trimmings 
 
 Parsley dressing 
 
 EQQ SALAD 
 
 Arrange hard-cooked eggs mixed with cream dressing on 
 lettuce leaves or other salad green. May cut eggs, grate yolks, 
 or make a la Pond-lily. Garnish. 
 
 BANANA AND NUT SALAD 
 
 4 bananas " ^ c. walnut meats (chopped) 
 Lettuce bed Garnish 
 
 CHICKEN JELLY SALAD 
 
 3 pt. stock Whites of 2 eggs 
 1 box Knox gelatine Chicken 
 Garnishes 
 
 Season stock, clear, mould with chicken, garnish. Serve 
 with mayonnaise if desired. 
 
TRIED AND TRUE 
 
 GRAPE FRUIT SALAD 
 
 1 grape fruit X c. nuts 
 
 Lettuce or greens Fruit cups 
 
 Mayonnaise 
 
 CHIFFONADE SALAD 
 
 Equal parts of celery, grape fruit, nuts, and serve on let- 
 tuce leaves with French dressing. Red pepper cases or cracker 
 cases are appropriate and some orange is an addition. 
 
 CROUTON SALAD 
 
 Toast rounds of bread , place on each a lettuce leaf and ar- 
 range an individual salad; chestnut, grape or oyster suggested. 
 
 GERMAN APPLE CUPS 
 
 Core and pare apples, leaving a section of skin near one 
 end. Mix celery, mayonnaise and nuts if desired to fill cavities. 
 Serve on lettuce leaves. Rub over with lemon if not served at 
 at once to prevent discoloration. 
 
 KNICKERBOCKER SALAD 
 
 Pineapple, bananas, and cherries in combination with a 
 green bed and mayonnaise dressing. 
 
BREADS 59 
 
 Breads 
 
 " Back of the loaf is ihe snowy flour, 
 And back of the flour, the mill; 
 And back of the mill is the wheat and the shower. 
 And the sun and the Father's will." 
 
 — Babcock. 
 
 In all cookery there is nothing containing more simple in- 
 gredients and at the same time nothing in which there is more 
 complicated chemical changes than bread, " the staff of life." 
 Yeast is a form of plant life, the most simple, and yet it must 
 be given soil, moisture, heat and time, and it will then grow. 
 Bread flour (the spring wheat) gives best results with yeast, and 
 the pastry flour (or winter wheat) should be used, generally 
 speaking, when yeast is not called for in the recipe. Milk or 
 water can be used for the moistufe and equal parts give satis- 
 faction. A milk bread is a little richer, but will dry sooner 
 than a water bread and it is also a little slower to rise. Salt 
 and sugar as well as some fat or shortening are always added. 
 It must be remembered the yeast will be killed at 212 deg. 
 Fahr., and all liquids ought to be only lukewarm, thus purified 
 and still in good condition to receive the yeast and help the 
 action of the yeast plant. Mix all the dry ingredients and add 
 the liquids, or reverse the order, and to the liquids add the dry 
 ingredients with equally good results. Bread should be 
 thoroughly mixed at first to distribute the yeast throughout 
 the dough, and after it has doubled its bulk, a careful kneading 
 is recommended to evenly distribute the carbon dioxide and 
 break the bubbles. Always cover the dough to avoid hav- 
 ing a crust form and also avoid drafts, but keep it in an even 
 temperature, about 75 deg. Fahr. For a batter, one should use 
 equal parts of flour and liquid ; for a muffin mixture, allow two 
 
60 TRIED AND TRUE 
 
 parts of flour to one of liquid; for a bread dough, it is three 
 parts of flour to one of liquid, while a stiff donoh, for example, 
 cookies or doughnuts, takes four parts of flour to one of the 
 liquid. After the kneading and shaping, the dough must a 
 second time be given opportunity to double its bulk and then 
 be baked. 
 
 Often a sponge is mide, especially ia recipes for the fancy 
 breads it is called for and then part of the flour is added, and 
 after the "sponge" has had a chance to rise, the rest is added 
 and in this way a third opportunity is given the dough to rise 
 and a fine grain bread results. 
 
 Bread in itself is not a "perfect" or typical food, as it lacks 
 the fats, and thence the use of butter in serving, and bread and 
 butter is almost a '-perfect" food. 
 
 WHITE WHEAT BREAD 
 
 Put two tablespoons of lard or butter, two tablespoons of 
 sugar and two teaspoons of salt into a bowl, and pour over 
 one cup of scalded milk and one cup of boiling water. When 
 lukewarm add one-fourth yeast cake dissolved in one fourth 
 cup lukewarm water and four cups flour. Mix thoroughly and 
 add two cups of flour, knead until smooth. Let rise until mix- 
 ture has doubled its bulk, knead again, shape into loaves, let 
 rise in pans and bake about forty-five minutes in moderate 
 oven. 
 
 HOT CROSS BUNS 
 
 Scald one cup milk, when lukewarm add one tablespoon 
 of sugar and one yeast cake broken in pieces. Let stand 
 twenty minutes, then add one cup of flour and two-thirds tea- 
 spoon of salt, cover and let rise. Cream one-fourth cup butter 
 mixed with one tablespoon of lard, add one-fourth cup of sugar 
 and the grated rind of half a lemon. Stir this mixture into 
 sponge and add sufficient flour to make a stiff batter; again let 
 rise, then add one half cup of raisins or currants, and flour to 
 make a soft dough. Let rise, shape, rise again, brush over 
 with egg, bake. Frosting for a cross on each. 
 
BREADS 61 
 
 ENTIRE WHEAT BREAD 
 
 2 c. scalded Tnilk 1 tsp. salt 
 
 34 c. sugar Yi c. molasses 
 
 ^2 yeast cake M c. lukewarm water 
 
 4^ or 5 c. entire wheat flour White flour to make dough 
 
 Make as white bread. • 
 
 RYE BREAD 
 
 1 c. railk 1 c. water 
 
 13>2 tsp. salt 1 tbsp. lard 
 
 1 tbsp. butter 3 c. white flour 
 y-:, c. brown sugar V-z. j^east cake 
 
 M c. lukewarm water Rye flour 
 
 Miike as other breads. 
 
 / COFFEE CAKES 
 
 2 c. milk 1^2 yeast cake 
 31^ c. flour 
 
 .Mix and let rise for one and one-half hours. Add 
 
 3^2 c. butter V^ c. lard 
 
 y% c. sugar 1 egg (unheated) 
 
 1 tsp. salt y% tsp. cinnamon 
 Flour to knead 
 
 Let rise six hours. Keep in ice box to chill. Roll, fold, 
 cut, shape, let rise and bake. 
 
 KAISER SEMHELN 
 
 1 yeast cake '% c. water 
 
 y^ c flour 
 
 Knead, cut and place in two cups of lukcv arm water, let 
 rise till a sponge. One teaspoon salt, six or seven cups flour, 
 add and knead, let it double its hulk. Divide into twelve or 
 fourteen pieces, shape into balls, cut and brush over with but- 
 ter. Bake twenty minutes, 'brush over with beaten white, 
 finish baking. 
 
62 TRIED AND TRUE 
 
 BROWN BREAD 
 
 1 c. flour 1 c. Indian meal" 
 
 1 c graham 1 c. molasses 
 
 13^ c water 134 tsp. soda 
 
 1 tsp. salt % c. raisins 
 
 Mix thoroughly, steam three and one-half or four hours, or 
 bake two hours. 
 
 GERMAN ROLLS 
 
 1 pt. scalded milk Vi c. sugar 
 
 1 yeast cake 1 tsp. salt 
 
 y% c. lukewarm water Flour to knead 
 
 3 eggs 3 tbsp. sugar 
 
 y% c. butter 2 tbsp. cinnamon 
 
 1 c. currants 
 
 Make a sponge and, when light, add remaining ingre- 
 dients except cinnamon and fruit. Roll out when ready for 
 shaping, add fruit, roll and cut. Let rise and bake. 
 
 HOLLAND BRIOCHE 
 
 Make a sponge of one cup of scalded milU, one-lhiid cup 
 sugar, one and one-half cup flour and one-third yeast cake. 
 When full of bubbles, add two eggs, one-third cup melted 
 butter, one-quarter teaspoonful of salt, grated rind, one-half 
 lemon, and one and one-half cups of flour. Mix thoroughly 
 and let ri'-'e until mixture has doubled its bulk Cut down, 
 half fill buttered muffin tins, let rise in pans, and bake tweniy- 
 five minutes in moderate oven. 
 
 NUT BREAD 
 
 Yt, c. milk % c \\ attr 
 
 3i yeast cake dissolved }i tbsp, butter 
 
 1 c. nut meats ( walnuts 2 tbsp. molasses 
 
 and pecans) H c. white flour 
 
 2 tsp. salt Entire wheat flour to stiffen 
 
 Mix in white bread order, add nuts, rise and bake as white 
 bread. 
 
BREADS 63 
 
 SWEDISH BREAD 
 
 2^ c. scalded milk 
 
 Yz c. sugar 
 
 1 yeast cake 
 
 1 egg 
 
 6^ c. flour 
 
 Vi tsp. salt 
 
 Vz c. melted butter 
 
 Vanilla 
 
 Mix half cup of milk, yeast and half cup of flour. When 
 light, add two cups of milk and four and one-half cups of flour. 
 Let it rise, add the remaining ingredients, knead ; let it rise. 
 Shape as braided loaf. 
 
 BRIOCHE PASTE 
 
 1 c. milk 2 yeast cakes 
 
 Yi c. butter > - 3 whole eggs 
 
 3 yolks trujl (t'*uU4^ y^ c. sugar 
 
 Y-i tsp. lemon extract 4^ c. flour 
 
 Scald milk; beat thoroughly, let rise; keep in ice-box over 
 night. In morning, shape, let rise and bake. 
 
 SUGGESTIVE USES 
 
 Brioche, sultana rolls, tea rings, braided loaf. 
 
 ENTIRE WHEAT GEMS 
 
 1 c. entire wheat 1 c. flour 
 
 J^ tsp. salt 2 tbsp. sugar 
 
 2 tsp. baking powder 1 e.%g 
 
 lii c. milk 2 tbsp. butter 
 
 2 tbsp. molasses instead of sugar if desired 
 
 Bake twenty -five or thirty minutes. 
 
 
 POP=OVERS 
 
 1 c. flour 
 
 a tsp. salt 
 
 1 c. milk 
 
 1 ^gg 
 
 To beaten egg and milk, add flour; thoroughly mix, using 
 egg beater. Put into hot, buttered pans. Bake in moderate 
 oven thirty or forty-five minutes. 
 
64 TRIED AND TRUE 
 
 GLAZED CURRANT BUNS 
 
 1 yeast cake y% c. scalded milk 
 
 Dissolve 
 1 pt. scalded milk 3 c. flour 
 
 Add and let rise 
 Vz c. sugar V-i. c. butter 
 
 1 tsp. salt 3 eggs 
 
 1 c. currants About 3 cups flour 
 
 Add above, knead and let rise. Roll out, cut into rounds, 
 set a little distance apart, let rise and bake. Brush over when 
 almost baked with one cup boiling water and one teaspoon 
 cornstarch, sprinkle with sugar. Repeat to thoroughly glaze. 
 
 FRENCH ROLLS 
 
 1 c. milk 2 tbsp. sugar 
 
 1 yeast cake %. c. lukewarm water 
 
 1 &^^ 1 yolk 
 
 Flour 4 tbsp. butter 
 
 1 tsp. salt 
 
 Scald milk, add yeast and one and one-half cup of flour. 
 Let rise ; add other ingredients and more flour. Knead, let 
 rise and follow rules for shaping. 
 
 QRAHAM POP=OVERS 
 
 y-i c. graham flour 1^ c. white flour 
 
 y% tsp. salt 2 c. milk 
 
 2 eggs 
 
 Makes twenty pop-overs. 
 
 TWIN MOUNTAIN MUFFINS 
 
 Vi c. butter M c. sugar 
 
 1 egg M c. milk 
 
 2 c. flour 3 tsp. baking powder 
 
 Cream butter, add sugar, egg, milk and dry ingredients. 
 Bake in buttered tins twenty-five or thirty minutes. 
 
BREA-DS 65 
 
 BERKSHIRE MUFFINS 
 
 Vz c. corn meal Yz tsp. salt 
 
 ^ c. flour fi c scalded milk 
 
 J4 c. cooked rice 1 egg 
 
 2 tbsp. sugar 1 tbsp. melted butter 
 
 3 tsp. baking powder 
 
 Turn milk on meal (scant me;isure of milk), let stand five 
 minutes, add rice and flour, yolk, butter, and stiff white of 
 egg- 
 
 TEA RUSKS 
 
 lyi c. flour 34 c. sugar 
 
 1 egg % c. milk 
 
 1 tsp. butter 13^ tsp. baking powder 
 
 To egg and milk add melted butter and dry ingredients, 
 Makes nine muffins. 
 
 QRAHAH OEMS 
 
 1 c. graham 1 c white flour 
 
 1 c. milk 1 tbsp. butter 
 
 2 tsp. baking powder 34 tsp. salt 
 J^ c. sugar or sour milk and 1 tsp. soda 
 
 GRAHAM nUFFlNS 
 
 2 c. Reliable graham 134 c. milk 
 
 1 tbsp. sugar 1 tbsp. melted butter 
 
 Put the graham into a dish; add sugar; break ia the eggs 
 and mix to a medium batter. Lastly, add the melted butter. 
 Bake in small muffin cups. 
 
 RYE MUFFINS 
 
 Sift together one cup rye flour, one cup bread flour, one- 
 half teaspoon salt and four teaspoons baking powder. Add 
 two eggs, one cup of milk, two tablespoons molasses; mix and 
 beat thoroughly. Bake in gem pans twenty-five minutes in a 
 hot oven. 
 
TRIED AND TRUE 
 
 OAXriEAL nUFFlNS 
 
 1 c. scalded milk 1 c. cold cooked oatmeal 
 J4 c. molasses y% tsp. salt 
 
 Vz yeast cake , M c water 
 
 2 to 3 c. flour 
 
 Mix, beat, let rise. Beat and fill buttered tins half full, 
 let rise and bake in moderate oven. 
 
 BAKING POWDER BISCUITS 
 
 3 c. bread flour 3 tsp. baking powder 
 
 %, tsp. salt . Wi c. milk or water in part 
 
 2 tbsp. melted butter 
 
 Mix and sift dry ingredients, add butter and milk. Bake 
 in muffin tins. 
 
 PIN WHEEL BISCUITS 
 
 2 c. flour 3 tsp. baking powder 
 
 Vz tsp. salt 2 tbsp. sugar 
 
 2 tbsp. butter ^ c. milk 
 
 Yi c. raisins 2 tbsp. citron 
 
 Yi tsp. cinnamon 
 
 Mix as above, roll one-fourth inch thick, brush with 
 melted butter, sprinkle with fruit and cinnamon and more 
 sugar if desired. Roll like jelly roll, cut off pieces three- 
 fourth inches thick. Place in hot oven fifteen minutes 
 
 SOUTHERN SPOON BREAD 
 
 Scald one pint of milk aud pour over one cup of corn 
 meal, add one-half cup cooked rice. Cool, add two tablespoons 
 butter, half teaspoon salt. 2 teaspoons baking powder, two eggs 
 (beaten separately). Hake in buttered dish till brown. 
 
 CORN MEAL CRISPS 
 
 Seven-eights cup of corn meal, add slowly one cup of 
 boiling water; when smooth, and two and one-half tablespoons 
 melted butter and one-half teaspoon salt. Spread on buttered 
 inverted pan and bake. 
 
BREADS et 
 
 PRUNE LOAF 
 
 >2 lb. prunes 3 c flour 
 
 3 tsp. baking powder 2 tbsp. butter 
 
 Yz tsp. salt Water or milk 
 
 Vz c. sugar 
 
 Soak and stone prunes, cut into small pieces and add 
 sugar. Mix biscuit dough, roll thin, spread on prune mixture 
 and roll up. Bake as loaf or rolls, with or without sauce. 
 
 SURPRISE ROLLS 
 
 2 c. bread flour 2 tsp. baking powder 
 
 X tsp. salt Yi c. milk 
 
 2 tbsp. butter Vz c. chopped meat 
 
 Sift dry ingredients, work in the butter, add the milk. 
 Roll out and cut and fold in the chopped meat. Bake in a 
 quick oven. 
 
 "RELIABLE" CORN CAKES 
 
 3 c. Reliable corn-cake Wz c. milk 
 
 Yi c. sugar 2 tbsp. melted butter 
 
 1 ^%Z 
 
 Put the corn-cake flour into a bowl, add the sugar, e.'gg 
 without beating, mix to a medium batter with the milk ; lastly, 
 stir in the melted butter. BaUe in moderate oven. 
 
 FRIED BREADS 
 
 Fry in deep fat, bread, when it is ready for shaping, serve 
 hot with maple syrup. 
 
 RICE GRIDDLE CAKES 
 
 2 c. hot boiled rice M tsp. salt 
 2 c flour 2 c. milk 
 
 4 tsp. baking powder 2 eggs 
 
 Add milk to hot rice, let cool, add yolks and flour, and 
 whites stiffly beaten. 
 
68 TRIED AND TRUE 
 
 JOLLY BOYS 
 
 2 c. rye Vo c. Indian meal 
 
 J^ tsp. salt 2 tbsp. molasses 
 
 1 tsp. cassia 1 c. flour 
 
 2 eggfs 3 tsp. baking powder 
 
 ■Cold water to make a thick batter. Fry, serve with 
 maple or sugar syrup. 
 
 RICE WAFFLES 
 
 2 c. flour 1% c. milk 
 
 1 tbsp. butter 3^2 tsp. salt 
 
 2 eggs 2 tsp. baking powder 
 % c. boiled rice 
 
 Rub butter into fl.our, add saU and mix thoroughly, sep- 
 arate eggs, add yolks to milk, and this to flour, beat five min- 
 ute.s. Put baking powder in center of batter, beat and add 
 stiffly beaten whites and rice. 
 
 ZWIEBACK 
 
 1 c. scalded milk 1 c. water 
 
 Vz c. butter 1-2 c. sugar 
 
 1 yeast cake 3 eggs 
 
 Yz c. lukewarm water Flour 
 
 Make as bread and when baked in long narrow loaves and 
 almost cold, cut into slices half inch thick, brown and dry 
 in a slow oven. 
 
 FLUME FLANNEL CAKES 
 
 Mix one and one-half cup scalded milk, one-fourth cup of 
 sugar, one-half cup of butter, one-half teaspoon of salt, one- 
 half yeast cake and four cups of flour, then add stiffly beaten 
 whites of two eggs. Let rise over night, in the morning stir 
 lightly down, turn into iron gem pans, and when well risen, 
 bake twenty minutes. These cakes may be baked on a 
 griddle. 
 
BREADS 
 
 FRIED RYE MUFFINS 
 
 % c. rye 2 eggs 
 
 '^ ""■ flo"'' 3 t^p. baking powder 
 
 ^ <= ™ilk j^ tSp g^j^ 
 
 /4 c. molasses 
 
 Mix and fry as drop doughnuts 
 
 QRIDDLE CAKES 
 
 1 ^^^ 1 c milk 
 
 2 tsp. baking powder Ji tsp, salt 
 
 1 tbsp. sugar About 2 c. flour 
 
 Beat egg, add milk. Sift dry ingredients. Combine. 
 Ol/O^^^ X^^t4~f dft/uf^ fi^^'t^O^ (^'t.*Ay6^ . y,«yvt't^ ^t^fuCe^ 
 
 (hiyi^ ^t^rCC- ^c^a4- (^^o^yt^^^ (O^Uoi^^U^^ '(>y^^ 
 
70 TRIED AND TFIUE 
 
 Sandwiches 
 
 '• Hunger is the best seasoning." — Cicero. 
 
 For the lunch, the picnic and reception often there is 
 nothing to quite take the place of the sandwich. The bread to 
 be thus used should be at least twenty-four hours old and cut 
 in thin slices with the crusts removed. The butter will spread 
 to the best advantage if it is well creamed, as for cake, and this 
 is preferable to melting it. Always season the filling tastily 
 and cut in an)'- desired shape The sandwich is attractive and 
 nutritious. 
 
 LUNCHEON SANDWICHES or NOISETTE SANDWICHES 
 
 With nut bread and currant jelly, jams or marmalades 
 make fancy sapdwiches. 
 
 SARDINE SANDWICHES 
 
 Use small sardiiies, wipe them, ^sprinkle with shredded 
 lettuce, season with salt, pepper and lemon. 
 
 BRUNSWICK SANDWICHES 
 
 Make four or five layers of sandwich bread and filling, us- 
 ing alternately chopped ham and creamed cheese and pickles. 
 Press and cut. 
 
 CREAHED CHICKEN SANDWICHES 
 
 Vi c. chicken y^ c. celery if desired 
 
 1 c. milk 1 small boiled onion 
 
 3 tbsp. flour 2 tbsp. butter 
 
 Cook till thick, add two stiff whites, salt, pepper and lemon 
 juice to taste. Turn into mould, first dipped in cold water. 
 Let stand twelve hours, and use between buttered bread. 
 
SANDWICHES 71 
 
 RIBBON SANDWICHES 
 
 Brown and white bread, marmalade, butter. Alternate 
 breads and fillings, using five to seven slices Cut off strips 
 one inch wide. 
 
 MOSAIC SANDWICH 
 
 Cut four slices of white and five of graham bread, one- 
 half inch in thickness, spread with creamed cheese, a slice of 
 white, place on it a slice of graham, spread with cheese and 
 nuts or olives, place on it a slice of white and repeat process, 
 twice using graham, white or graham three times Place under 
 weight After a whi'e combine the three and press again be- 
 fore cutting. 
 
 Figs 
 
 Dates 
 
 Bread 
 
 Nuts 
 
 Butter 
 
 . 
 
 Remove stems from figs and stones from the dates, chop, 
 cook in double boiler with small quantity of water till paste is 
 formed, cool, spread on buttered bread, sprinkle with finely 
 chopped peanuts if desired. Cover with bread, cut. 
 
 SANDWICH ROLLS 
 
 Remove crusts, spread with .marmalade or sweet filling. 
 Roll each like little jelly roll. 
 
 CLUB SANDWICH 
 
 Arrange on slices of toast cold chicken, fried bacon, sliced 
 tomato and lettuce, add salad dressing with the chicken if 
 desired. Cover with toast. 
 
 SALAD ROLLS 
 
 Cut a slit in a long finger roll, stuff with salmon, shrimp 
 or any meat suitable for salads which has been seasoned with 
 salad dressing. Garnish with ground parsley. 
 
TRIED AND TRUE 
 
 Cakes 
 
 " If you woul'l make good cake, 
 
 L-et patitnce fill a measure full; 
 Deal muscle wiih unsparing hand, 
 
 And strew through all full 
 Many a grain of common tense." 
 
 All our cake mixtures can be divided into two classes. 
 With butter : the butter cakes, so-called Without butter ■ the 
 sponge cakes, properly speaking. Good materials, proper 
 measurements, careful mixing and even baking are every one 
 essential to success. 
 
 The general butter cake rule of mixing is to first cream the 
 butter (do not melt it); then gradually add the sugar, next the 
 beaten yolks, then the sifted dry ingredients alternately with 
 the milk; lastly, the stiff whites and flavoring. Everything 
 ought to be ready before the mixing is commenced, and it is 
 better to add the milk as suggested, and thus avoid any separa- 
 tion of the butter and sugar in order to have a fine grain cake. 
 In mixing a sponge cake, one generally adds the sugar to the 
 beaten yolks, then the stiff whites, and lastly the dry ingre- 
 dients and flavoring. Too much flour gives a heavy cake; too 
 mtich butter often causes a cake to fall, and coarse stigar makes 
 a heavy cake. 
 
 Often it is wise for the inexperienced worker to use baking 
 powder (a pure make) and thus have to measure two teaspoons, 
 for example, whereas to get the same results with soda and 
 cream of tartar, probably one of cream of tartar and one-half 
 teaspoon of soda would be needed. The measuring of the half 
 and quarter of a spoonful is often carelessly done, and then we 
 wonder why the results are unsatisfactory. Some claim that a 
 
CAKES 73 
 
 cake with baking powder will dry quicker, and nowadays we 
 find that good results are obtained by using some of the com- 
 mercially prepared flours in our cakes as well as in biscuits. 
 
 SPONQE CAKE 
 
 5 eggs (6 if small) 1 c. sugar 
 
 Yt, lemon, rind and juice 1 c. flour 
 
 34 tsp. salt 
 
 Beat yolks, add sugar, lemon, salt, then whites stiffly 
 beaten, and, lastly, sifted flour. Bake for sponge cakes, drops 
 or jelly roll. 
 
 Properly speaking sponge cake has many eggs and no 
 baking powder ; but when we consider that butter and milk are 
 not required, the expense is often not more than for other 
 cakes. 
 
 HOT WATER SPONQE CAKE 
 
 4 eggs 2 c. sugar 
 
 2 c. bread flour 2 tsp. baking powder 
 
 1 tsp. lemon yi c. boiling water 
 
 To stiff whites add yolks, sugar, lemon, flour and baking 
 powder, and last the water. Two loaves. 
 
 FOUNDATION CAKE 
 
 y-i, c. butter 1 c. milk 
 
 2 c. sugar 3 c. flour 
 
 4 eggs . 3 tbsp. baking powder 
 
 Flavoring 
 
 Cream butter, add siigar, then beaten yolks and flavoring. 
 Sift flour and baking powder, add alternately flour and mi'k, 
 and lastly stiff whites. Bake for layer cake, large loaf or cup 
 cakes. 
 
 VARIATIONS 
 
 Cocoanut,- marble, chocolate, orange ribbon or vanilla 
 cakes. 
 
74 TRIED AND TRUE 
 
 ORANGE CAKES 
 
 Vi c. butter 1 c. sugar 
 
 Vz c. milk 2 eggs 
 
 1^ c. flour 2 tsp. baking powder 
 
 1 tsp. orange extract 
 
 Bake in small tins. Cut, fill and frost, using orange 
 frosting (i) and orange filling (i). 
 
 
 
 PRINCETON OKANQE CAKE 
 
 Vz c. butter 
 
 4 yolks 
 
 IJi c. flour 
 
 4 tsp. baking powder 
 
 y% 
 
 4 
 
 \ c. sugar 
 c. orange juice 
 c. cornstarch 
 whites 
 
 DELICATE CAKE 
 
 A delicious cake, the characteristics of which are softness 
 and sweetness. Though simple and easily made, this is a 
 dainty cake. 
 
 2 c. sugar 1 c. butter 
 
 3 eggs 1 c. milk 
 
 1 tsp. vanilla or lemon l?* pastry flour 
 
 \y% c. Reliable prepared flour 
 
 Bake in a moderate oven. As this cake is sweet, it does 
 not require to be frosted. 
 
 EXQUISITE CAKE 
 
 \yz c. sugar yt, c. butter 
 
 3 eggs Yi c. and 2 tbsp. milk 
 
 1 tsp. baking powder 1 tsp. vanilla 
 
 3 oz. chocolate Ij^ c. flour 
 
 
 
 
 LILY 
 
 CAKE 
 
 
 X3 
 
 c. butter 
 
 
 
 1 c. 
 
 sugar 
 
 yz 
 
 cup milk 
 
 
 
 1% c 
 
 flour 
 
 2H 
 
 tsp. baking powder 
 
 
 3 stiff whites 
 
 Flavoring 
 
 
 
 
 
 
 Mix in butter cake order. 
 
 Bake 
 
 in two li 
 
CAKES 
 
 75 
 
 NUT CAKE 
 
 ]/i. c. butter 
 
 2^ tsp baking powder 
 
 Yolks of 3 eggs 
 
 J4 c. milk 
 
 1% c. flour 
 1 c. sugar 
 Whites of 2 eggs 
 % c. walnut meats 
 
 Mix in general cake order, add vanila if desired, 
 third white for frosting. 
 
 Use 
 
 1 c. sugar 
 
 2 yolks 
 1%. c. flour 
 
 y^ c. softened butter 
 
 ^ c. nuts 
 
 Vanilla 
 
 ITALIAN CAKE 
 
 % c. milk 
 
 1^ tsp. baking powder 
 5^ tsp. salt 
 % c. raisins 
 2 whites 
 
 Beat five minutes. 
 
 CORNSTARCH CAKE 
 
 >i c. butter 
 
 2 eggs 
 
 2 tsp. baking powder 
 
 M c. cornstarch 
 
 % tsp. nutmeg 
 
 J^ tsp. mace or cloves 
 
 Follow butter cake rule. 
 
 ^ c. sugar 
 34 c. milk 
 T/s, c. flour 
 % tsp. cassia 
 Ys tsp. allspice 
 1 tsp. vanilla 
 
 White frosting. 
 
 nOCHA CAKES 
 
 Bake sponge cake as for jelly roll. 
 
 1 c. sugar 
 
 1)4 tbsp. cornstarch flour to 
 
 make 1 cup 
 134 baking powder 
 
 Cut, frost and'ToU in cocoanut. Use mocha frosting. 
 
 4 eggs (yolk) 
 
 2 tbsp. cold water 
 
 1 tsp. lemon extract 
 
 4 stiff whites 
 
TRIED AND TRUE 
 
 CHRISTMAS CAKE 
 
 1 c. sugar 
 Yolks of 3 eggs 54 c. milk 
 
 1% c. flour 2)4 tsp. baking powder 
 
 Whites of 2 eggs (stiff) }4 c. walnuts 
 
 ^ c. pecans yi c, raisins 
 
 Mix in given order. 
 
 
 LADY BALTIMORE CAKE 
 
 1 
 1 
 
 c. butter 2 c. sugar 
 c. milk 3;^ c flour 
 
 2 
 6 
 
 tsp. baking powder 1 tsp. rose 
 whites ,— • 
 
 
 Mix in butter cake order. Bake in layers. 
 
 FRUir AND NUT FILLING 
 
 2 c. granulated sugar yz c water 
 
 2 whites ^ c. chopped raisins 
 
 ^ c. pecan meats 3 figs 
 
 ^ c. cherries Angelica 
 
 Pour S3'rnp when it threads onto stiff whites. Beat and 
 add fruit. Use for filling and frosting. 
 
 DREAMY SPONGE CAKE 
 
 A most delicious and delicate sponge cake, calling for less 
 eggs than most rules. This rule will be found convenient in 
 the fall and winter months when eggs are high in price. 
 
 3 eggs 1 c. sugar 
 
 ^ level tsp. salt H lemon (juice and rind) 
 
 3^2 c Reliable prepared flour 34 c. pastry flour 
 
 4 tbsp. cold water 
 
 Beat eggs, sugar and salt with an egg beater until light 
 and creamy, add the grated rind and juice of the lemon, also 
 the cold water, stir but slightly. Lastly add the flour, mix 
 gently, and bake in a moderate oven. 
 
CAKES V7 
 
 FLORIDA NUT STICKS 
 
 Mix Princeton or other orange caUe, add nuts and bake in 
 large pan. Serve with orange filling in finger-shaped pieces. 
 
 FILI-ING 
 
 1 tbsp. butter 3 tbsp. confectioners' sugar 
 
 2 tbsp. flour Yi c. sugar 
 
 1 yolk y^ c. orange juice 
 
 Cook till it thickens. 
 
 MADELEINES 
 
 2 eggs Yi c sugar 
 
 1 tsp. baking powder M c. flour 
 
 2 tbsp. melted butter Lemon extract 
 
 Bake in six tins, and when cold cut a round from top, 
 take out a portion, fill with jam or marmalade. Replace 
 covers, garnish with jam and nuts. 
 
 MOTHERS' FRUIT CAKE 
 
 1 c. butter 
 
 
 
 4 eggs 
 
 1>^ c. brown sugar 
 
 
 1 c. milk 
 
 \^A. c. raisins 
 
 
 
 4 c. flour 
 
 1 c. currants 
 
 
 
 1 tsp. cassia 
 
 Vz tsp. allspice 
 
 
 
 V-i c. citron 
 
 1 c. molasses 
 
 
 
 y^ tsp. clove 
 
 Yz tsp. lemon 
 
 
 
 Yi tsp. vanilla 
 
 Butter cake 
 
 me 
 
 thod of 
 
 mixing. 
 
 FIQ CAKE 
 
 Yi c. butter 1 c. sugar 
 
 Vz c. milk 2 c. flour 
 
 3 tsp. baking powder 1 tsp. vanilla 
 
 Whites 3 eggs Vz lb. figs 
 
 Follow butter cake rule and cut the figs into small pieces 
 and put into mixture as it is put into the pan. Bake forty-five 
 minutes. 
 
78 TRIED AND TRUE 
 
 
 
 
 BUTTERCUPS 
 
 3 
 
 tbsp. butter 
 
 
 
 % c. sugar 
 
 4 
 
 j'olks 
 
 
 
 1 white 
 
 Va 
 
 c. milk 
 
 
 
 I c. flour 
 
 Ya 
 
 tsp. soda 
 
 
 
 \M tsp. ere 
 
 
 Mace, bake 
 
 in 
 
 small tins. 
 
 
 SUGGESTION 
 
 White frosting and yellow decorations. 
 
 ST. VALENTINE CAKE 
 
 Va c. butter 2% tsp. baking powder 
 
 1 c sugar Whites 2 eggs 
 yi c. milk Vz tsp. vanilla 
 1^ c. flour Va tsp almond 
 
 Mix, bake, cut as heart. Frost and garnish 
 
 SILVER CAKE 
 
 4 whites of eggs 1 c. sugar 
 
 34 c. butter Yz c. milk 
 
 2 c. flour Yz tsp. soda 
 1 tsp. cream of tartar Flavoring 
 
 QINQER CAKES 
 
 J^ c. butter Yt c. brown sugar 
 
 Ya c. white sugar 2 eggs 
 
 1 c. flour Flavoring 
 
 Nutmeg Canton or preserved ginger 
 
 Mix and bake in small tins. 
 
 CHERRY CAKES 
 
 Follow same recipe as for ginger cakes, and substitute 
 candied cherries for the ginger. Bake in small tins. 
 
 LADY FINGERS 
 
 6 whites 24 c_ powdered sugar 
 
 4 yolks 1 tsp. vanilla 
 
 ^/i c flour yi tsp. salt 
 
CAKES 79 
 
 HEARTS AND ROUNDS 
 
 These delicious little cakes are very much esteemed for 
 their richness and fine flavor. 
 
 1^ c. sugar y% c. butter 
 
 5 eggs Yz level tsp. mace 
 
 1 c. pastry flour ^ c. Reliale prepared flour 
 
 Bake in small, fancy cake tins of the various shapes. They 
 may be served plain or frosted with tutti fruti icing. 
 
 ANGEL CAKE 
 
 I c. flour 13^ c. sugar 
 
 12 stiff whites of eggs 1^ tsp. cream of tartar 
 
 1 tsp. vanilla or orange 
 
 Sift flour five or six times before measuring. Add gently 
 to whites the dry ingredients. Bake forty -five minutes in tube 
 tin and let it brown at the end of fifteen minutes. Cover with 
 paper during last half of baking. 
 
 DATE CAKE 
 
 4 
 
 eggs 
 
 
 2 c. brown sugar 
 
 1 
 
 c. molasses 
 
 
 IJ^ c. butter 
 
 1 
 
 c. sour milk 
 
 
 4 c. flour 
 
 1 
 
 lb. raisins 
 
 
 1 lb. currants 
 
 % 
 
 lb. dates 
 
 
 Vz lb. citron 
 
 1 
 
 tsp. soda 
 
 
 1 tsp. cinnamon 
 
 Yi 
 
 tsp. cloves 
 
 
 Yl tsp. nutmeg 
 
 
 Makes two 
 
 loaves and will keep several months. 
 
 
 
 
 AUNT BETSEY CAKE 
 
 ^3 
 
 c. butter 
 
 
 2 c. sugar 
 
 1 
 
 c. molasses 
 
 
 5 c. flour 
 
 2 
 
 eggs 
 
 
 Wz Q.. cold water 
 
 1 
 
 nutmeg 
 
 
 2 c. raisins 
 
 1 
 
 tsp. soda 
 
 
 Salt 
 
 ^ 
 
 tsp. clove 
 
 
 
 
 Makes two large 
 
 ! loaves and will keep a long time 
 
80 TRIED AND TRUE 
 
 
 
 GOLD CAKE 
 
 4 yolks 
 
 
 1 whole &%^ 
 
 Vi c. butter 
 
 
 1 _c. siigar 
 
 y% c. milk 
 
 
 2 c. flour 
 
 1 tsp. cream < 
 
 3f tartar 
 
 y% tsp. soda 
 
 Flavoring 
 
 
 
 JELLY ROLL 
 
 4 yolks 1 c. sugar 
 
 3 tbsp. cold water 1 tsp. lemon extract 
 
 \yi tsp. baking powder 4 stiff whites 
 
 13^ tbsp. cornstarch and flour to make one cup. 
 
 Bake cake, cut, spread and roll at once. 
 
 CHOCOLATE CAKE 
 
 2 oz. chocolate ^ c. milk 
 
 1 yolk 
 
 Cook together till smooth. 
 
 2 tbsp. butter creamed with 1 cup sugar 
 
 Combine and add 
 
 Vz c. milk IJi c. flour 
 
 1 tsp. soda 1 tsp. vanilla 
 
 SinPLICITY CAKE 
 
 Particularly recommended to the inexperienced in cake 
 making, for it is easy, yet somewhat out of the usual method 
 of mixing. 
 
 13^ c. Reliable prepared flour Yz c. plain flour 
 
 1 c. sugar 
 
 Then add 
 
 2 eggs, broken into the cup Milk to fill up the cup 
 1 tsp. lemon }4, tsp. vanilla 
 
 Yt c. melted butter 
 
 Stir well together and bake in a moderate oven. Ice with 
 boiled frosting. 
 
FROSTIJVGS 81 
 
 Frosti ngs 
 
 BOILED FROSTING 
 
 1 c. sugar Yi c. water 
 
 Few grains cream of tartar Whites of 2 eggs 
 Flavoring 
 
 Boil sugar, water and cream of tartar till it threads, stir- 
 ring only a little. Pour syrup onto the stiff whites. Beat to 
 spreading consistency. Flavor as desired. Tartaric acid 
 sometimes used. 
 
 CREAH FROSTING 
 
 yi c. butter 1)4 c. confectioners' sugar 
 
 Fink coloring Coffee to make of right 
 
 3^ tsp. vanilla consistency, about 3 or 4 tsp. 
 
 BLENDED FROSTING 
 
 White of 1 egg 1 c. sugar 
 
 H c. water Flavoring 
 
 Confectioners' sugar 
 
 Boil water and, sugar till it threads. Pour onto the white. 
 Beat; add sugar (confectioners') till thick enough to spread. 
 
 CONFECTIONERS' SUGAR FROSTING 
 
 To white or yolk of egg, two tablespoons of milk, coffee or 
 caramel flavoring, add sugar (confectioners') to stiffen and 
 flavor. 
 
 FROSTING GARNISHES 
 
 Nuts, cherries, angelica or pastry bag garnishes may be 
 added. Vegetable coloring used in making cake add much to 
 
 variety. ^ ,f^yt2uv^io-yx>L^ .^^L^aO^i^ ^^Y^^r^/t-^ 
 
 
 ^-^(KAj-an^t/t^OL, 
 
 \.^ak/L^ 
 
82 TRIED AND TRUE 
 
 MARSHMALLOW ICINQ 
 
 1 c. granulated sugar J4 c. water 
 
 Boil to thread. Pour onto two stiff whites. When cool, 
 add quarter pound of marshmallow and flavor for a light, fluffy- 
 icing. 
 
 CARAMEL FROSTING 
 
 1^ c. brown sugar 34 c. white sugar 
 
 Jg tsp. cream of tartar ^ c. water. 
 
 Boil till syrup threads. Pour onto two stiff whites, beat 
 and cool Cook over water till slightly granular on the edges, 
 beat and spread. 
 
 CREAHY FROSTINO 
 
 Yi c granulated sugar 1 tbsp. butter 
 
 yi c. milk 
 
 Boil four or six minutes. Beat, flavor and spread. 
 
 HAPLE SUGAR FILLING FOR CAKE 
 
 1 c. maple sugar 1 c. cream 
 
 1 c. light brown sugar 
 
 Heat slowly and boil steadily with little stirring till a soft 
 ball will form in cold water. Remove from the fire and add 
 one cup nut meats and beat to spreading consistency. 
 
 ORANGE FROSTING 
 
 I 
 
 1 tbsp. orange juice ■''. " Vz tsp. lemon juice 
 
 Add to one egg, mix and blend with confectioners' sugar. 
 
 II 
 
 ^ c. sugar 1 c. water 
 
 3 whites ^ tsp. tartaric acid 
 
 Vi c. orange peel (candied) 
 
FROSTINGS 83 
 
 ORANGE FILLING 
 
 3^ c. sugar 2>4 tbsp. flour 
 
 ^/i c. orange juice 1 egg 
 
 yi, tbsp. lemon juice 1 tsp butter 
 
 Mix, cook ten minutes, cool. 
 
 MOCHA FROSTING 
 
 yi c. butter 1}^ c. confectioners' sugar 
 
 1 tbsp. cocoa Coffee to spread 
 
 Cream butter, add sugar and cocoa, then cold coffee. 
 
 TUTTI FRUTTI ICING 
 
 Add a little glucose to the soft vanilla icing, and stir in 
 some little-bits of French cherries, greengatjes, apricots, and 
 pineapple. This makes a very dainty icing for small cakes. 
 
84 TRIED AND TRUE 
 
 Cookies and Doughnuts 
 
 " No man can be wise on an empty stomach," — George Eliot. 
 
 Luncheon for the children or the dinner to be carried calls 
 for the cookies and doughnuts. Many housekeepers now use 
 the drop cookies, as time is saved in the preparation, and re- 
 cipes for both the drop and the rolled cookies are given. 
 Many of the rich cookies are a pleasant change if used some- 
 times on the table instead of cake. 
 
 SPRINGFIELD COOKIES 
 
 IVz c. sugar 1 c butter 
 
 3 eggs Vz tsp. soda 
 
 1 tsp. cream of tartar Flour to roll 
 
 Roll very thin and sprinkle on the top sugar before baking, 
 also almonds, chopped finely if desired. 
 
 
 NUT 
 
 COOKIES 
 
 yi. c. butter 
 
 
 y% tsp. cinnamon 
 
 34 tsp. clove 
 
 
 l-i tsp. nutmeg 
 
 1 egg 
 
 
 2 tbsp lemon juice 
 
 Yi c. nuts 
 
 
 3^ c. sugar 
 
 2 c. flour 
 
 
 
 Cream butter, add egg, nuts and dry ingredients. Toss on 
 board, roll, cut and bake. 
 
 HERniTS 
 
 2 eggs y-i c. butter 
 1 c. sugar ;^4 tsp soda 
 
 3 c flour Yz c. raisins 
 
 Roll, cut and bake. 
 
LUNCHEON COOKIES 
 
 
 y% 
 
 c. cottisuit or 
 
 lard 
 
 "A 
 
 c. molasses 
 
 
 1 
 
 tsp. soda 
 
 
 7 
 
 c. flour 
 
 
 % 
 
 tsp clove 
 
 
 1 
 
 tsp. baking powder 
 
 COOKIES AND DOUGHNUTS 85 
 
 ROLLED WAFERS 
 
 M c. butter Vz c. confectioners' sugar 
 
 Vi c. milk "/i c. bread flour 
 
 y% tsp. vanilla 
 
 Cream butter, add sugar, then milk very slowly. Next 
 flour and flavoring Spread this thinly on inverted pan, crease 
 in three-fourth inch squares. Bake in slow oven. Roll while 
 warm. 
 
 2 c. sugar 
 
 1 c. raisins 
 yi. c. warm water 
 
 2 eggs 
 ^ tsp. cassia 
 34 tsp. nutmeg 
 J^ c. currants, if desired 
 
 Beat egg, add sugar, then molasses, melted shortening, 
 water and sifted dry ingredients, lastly the fruit, dredged in a 
 part of the flour. Drop small spoonsful on buttered tin and 
 bake in moderate oven. 
 
 BOSTON COOKIES 
 
 Yi c. butter and lard 1 c. sugar 
 
 2 eggs ^3 tsp. soda 
 
 1 tbsp. hot water 2 c. flour 
 
 ^ tsp. salt Vz tsp. cinnamon 
 
 ^ c. raisins or currants ^ c nuts 
 
 Drop and bake in moderate oven. 
 
 QUAKER WAFERS 
 
 2 eggs Vi c. butter 
 
 1 c. sugar ■ J^ tsp. salt 
 
 2 c. rolled oats 1 tsp. baking powder 
 1 tbsp. flour 
 
 Mix, drop on inverted tin. Bake and roll if desired. 
 
TRIED AND TRUE 
 
 CHOCOLATE JUMBLES 
 
 3^ c. butter y% c. sugar 
 
 1 oz. chocolate Vz tbsp. milk 
 
 1 Q^^ 1 tsp. baking powder 
 
 1 c. flour and enough for rolling 
 
 Mix, roll, cut and bake. Dust over with sugar if desired. 
 THICK MOLASSES COOKIES 
 
 1 
 
 1 
 
 c. molasses 
 c. butter 
 
 
 
 1 c. sugar 
 1 c. lard 
 
 1 
 1 
 
 c. boiling water 
 tbsp. soda 
 
 
 
 1 tbsp. ginger 
 y% tbsp. salt 
 
 
 Flour to roll. 
 
 Cut 
 
 half 
 
 inch thick. 
 
 
 
 CORNSTARCH COOKIES 
 
 2 
 
 c. sugar 
 
 
 
 1 c. butter and 
 
 1 
 
 c. sour milk 
 
 
 
 half each 
 
 2 
 
 1 
 
 eggs 
 tbsp. soda 
 
 
 
 yi c. cornstarch 
 
 Flour to make stiff enough for drop cookies. Drop from 
 spoon onto buttered tins, and if the batter is not too stiff, the 
 cookies will keep well and be very light. 
 
 SUGAR QINQER COOKIES 
 
 1 c. butter 2 c. sugar 
 3 eggs 6 c. flour 
 
 2 tsp. ginger 2 tsp. cream of tartar 
 1 tsp. soda Flour to roll 
 
 Roll very thin. Mark with a silver fork and cut into 
 pieces two by five inches instead of using a cutter if desired. 
 
 FAIRY QINQERBREAD 
 
 y-i c. butter 1 c. sugar (brown) 
 
 1/4 c. bread flour }{ tsp. soda 
 
 3^ tbsp. ginger j^ c. milk 
 Spread and bake. 
 
COOKIES AND DOUGHNUTS 87 
 
 ROLLED WALNUT WAFERS 
 
 M c. butter Vi c. milk 
 
 3^ c. confectioners' sugar 1 c. flour 
 
 2 oz. chocolate Vi tsp. vanilla 
 
 34 tsp. salt 1 c. walnut meats 
 
 Mix, spread, crease and bake. Roll, at once. 
 
 DATE WAFERS 
 
 Vz c. butter Vz c. brown sugar 
 
 34 c. milk 1 c. flour 
 
 1 c rolled oats 
 
 Mix, roll very thin, spread on half the mixture one-half 
 pound of dates, stoned and chopped. Foil, roll, shape and 
 bake in slow oven. 
 
 SPONGE QINQERBKEAD 
 
 23^ c. flour 1 tbsp. butter 
 
 Vz c. molasses Vi c. sugar 
 
 3^ c. milk 1 tsp. soda 
 
 1 tsp. ginger V^ tsp. cinnamon 
 
 Mix, bake in muffin tins, serve with sliced bananas and 
 cream as a luncheon dessert. 
 
 RAISED DOUGHNUTS 
 
 1 c. milk Yi c. shortening 
 
 34 yeast cake 1 c. brown sugar 
 
 X c. lukewarm water 2 eggs 
 
 1 tsp. salt Vi nutmeg 
 Flour 
 
 Scald and cool milk, add yeast in water, salt and flour to 
 make stiff batter. Let rise. Add shortening, sugar and eggs. 
 Let rise and toss onto board, roll to three-quarter inch, using 
 flour as needed. Cut, shape, let rise, fry in deep fat. Roll in 
 sugar. 
 
TRIED AND TRUE 
 
 DOUGHNUTS 
 
 1 e,^^ 1 c. milk 
 
 1 c. sugar 4 tsp. baking powder 
 
 1 tsp. salt /4 tsp. cinnamon 
 
 Vi nutmeg 4 c. flour 
 
 Mix, roll and fry. 
 
 "RELIABLE" COOKIES 
 
 A standard and inexpensive rule. 
 
 1 c. sugar 4 tsp. caraway seeds 
 
 Vz c. butter \% c. Reliable prepared flour 
 
 1 &^g 1% c. pastry flour 
 
 Vz c. milk Vz tsp. lemon 
 
 In making, follow directions for imperial cookies 
 
PASTRY 89 
 
 Pastry 
 
 " Who will dare to deny the truth, there is poetry in pie ? " 
 
 — Longfellow. 
 
 The plain and the puff paste are much used, and although 
 the pie is not served as in olden days, pastry is used in most 
 households in some ways. " There is a best way to do the 
 worst things,'' and so even if pastry is hard to digest, it ought 
 to be carefully made with the best materials; then the average 
 person can eat it in moderation without ill effects. 
 
 To make puff paste, one ought to see' it done and have 
 experience ; but for many dainties, the plain paste, made with 
 some lard and some butter, is a satisfactory recipe to follow 
 
 A cool room, cool utensils and materials are necessary for 
 the best results, and then the cold product of the mixing will 
 be expanded by the intense heat of the oven. This is going 
 to give the flaky and ungreasy pastry. 
 
 PLAIN PASTE 
 
 34 c. lard 1^ c. flour 
 
 Y2. tsp. salt Water to form a dough 
 
 34 c. butter 
 
 Rab in lard, add water, roll and fold in washed butter. 
 Roll and fold three or four times. 
 
 PUFF PASTE 
 
 Vz lb. butter >^ ft flour 
 
 Cold water M tsp. salt 
 
 Wash butter, rub two tablespoons into flour and salt, add 
 water, toss on board. Pat, roll, fold in butter, repeat five to 
 seven times. Chill, bake. 
 
90 TRIED AND TRUE 
 
 FRANIPAN PIE 
 
 Cut three circular pieces of pastry, size of a pie plate, prick 
 and bake, and spread cream between and confectioners' sugar 
 on the top. 
 
 FRANIPAN CREAM 
 
 % c. confectioners' sugar yz c. flour 
 
 3 yolks 1 Qg^ 
 
 % tsp. salt 1 c. milk 
 
 Cook over water, add two tablespoons of butter, vanilla 
 and powdered macaroons to flavor. ' 
 
 FIG PrE 
 
 Bake a pastry shell, fill with fig mixture. Three-fourths 
 pound of figs, cook in a little water till skins are tender and 
 liquid is reduced to one-half cup. Chop figs, add one-half cup 
 of water, one-half teaspoon of salt, one-fourth cup sugar and 
 lemon juice. 
 
 Use with meringue. 
 
 COCOANUT PIE 
 
 Line a plate with paste and use the following filling : 
 
 2 c. milk 3 egg yolks 
 
 % c. sugar 2 tbsp. cornstarch 
 
 1 c. grated cocoanut ^i tsp. salt 
 
 1 tbsp. butter Juice of yi lemon 
 
 Bake the shell and cook the filling separately. 
 
 CHOCOLATE CUSTARD PIE 
 
 Line a plate with plain paste, fill with following and bake 
 in moderate oven. 
 
 2 eggs }s tsp. salt 
 
 3 tbsp. sugar IJ^ c. milk 
 1 or l}i oz. chocolate 
 
 Serve with meringue if desired. 
 
PASTRY 91 
 
 PUMPKIN PIE 
 
 MIXTURE 
 
 IJa c. Steamed pumpkin % c. brown sugar 
 
 1 tsp. cinnamon J4 tsp. ginger 
 
 y-i tsp. salt 2 eggs 
 
 \y% c. milk J^z c. cream 
 
 Bake with one crust. 
 
 SAUCE 
 
 M c. butter 1^ c. brown sugar 
 
 1 yolk 3^ c. milk 
 
 Cook over hot water, when thick add white and flavor. 
 
 ORANGE TARTS 
 
 Use puff or plain paste for shells. Fill with orange filling. 
 
 ORANGE FILLING 
 
 2 tbsp. flour 1 tbsp. cornstarch 
 
 y% c. sugar Grated rind ^ orange 
 
 Yi c. orange juice 3^ tbsp. lemon juice 
 
 ] e.g^ 1 tsp. butter 
 
 Cook in double boiler ten minutes. Stir constantly. 
 
 CHEESE STRAWS 
 
 1 c. cheese 1 c. flour 
 
 Water and shortening as for Salt and a dash of pepper 
 pastry 
 
 Roll and cut in strips. Bake and serve with salads and 
 pies. 
 
 SECOND METHOD 
 
 Roll plain paste one-fourth inch thick, sprinkle on grated 
 cheese. Fold, roll and repeat. Bake eight to ten minutes. 
 
 HARLONE TARTS 
 
 Fill pastry cases with cut and sweetened oranges, bananas 
 and cocoanut. Put on cover and frost. 
 
92 TRIED AND TRUE 
 
 
 CREAn TARTS 
 
 1 c. milk 
 
 1 ^^'g, 
 
 ^ c. sugar 
 
 3 tbsp. flour 
 
 Flavoring 
 
 Garnish 
 
 Tart shells 
 
 
 Fill shells with 
 
 cream. Garnish with meringue if desir 
 
 
 MINCEHEAT 
 
 2 c. meat 
 
 6 c apples 
 
 34 lb. raisins 
 
 IV2. tbsp. salt 
 
 5 c. sugar 
 
 Yi, c. molasses 
 
 Yi c. vinegar 
 
 'Y c. shortening 
 
 y^ c butter 
 
 Yi c. liquor from meat 
 
 ^ nutmeg 
 
 3 tsp. cinnamon 
 
 1 tsp. allspice 
 
 1 t.'jp. clove 
 
 Makes two quarts and one pint or seven pies. Cook three 
 to four hours. 
 
 BRAHBLES 
 
 1 c. chopped raisins 1 c. sugar 
 
 1 e^gg Grated rind and juice 1 lemon 
 Pastry rounds 
 
 Fi'l and bake in rather' slow oven. A few walnut meats 
 give variety. 
 
 CHEESE SOUFFLE WITH PASTRY 
 
 2 tbsp. bvitter Pepper 
 
 3 tbsp. flour M c. cheese 
 Vz c. milk 3 yolks 
 
 Yz tsp. salt 3 whites 
 
 Follow sauce rule, bake twenty minutes. Serve with 
 parsley. 
 
 CREAn HORNS 
 
 Roll strips of paste on butchers' paper and make horns, 
 to be filled with whipped cream. 
 
PASTRY 93 
 
 PEACH PRALINES 
 
 Shells of pastry. One cup of cream filling and one-half 
 to two-thirds cup of praline powder, put spoonful in each, 
 place on it a peach, and cover with meringue, brown delicately. 
 
 PRALINE POWDER 
 
 Caramelize one-half cup of sugar, add two-thirds cup of 
 chopped nut meats, turn into buttered pan, cool, pound and 
 put through coarse sieve 
 
 PI nEAPPI E CUPS 
 
 1 c. grated pineapple V^ c. sugar 
 
 2 &%g yolks Rind and juice of 1 lemon 
 Few grains salt 
 
 Chill and fill tarts or cup shells. 
 
 nARA3CHIV0 CLOVES 
 
 Roll puff paste one-fourth inch thick, cut in strips Fold 
 cherries into paste, making small dumplings. Bake and serve 
 three or four to each person with a leaf of paste if desired, 
 and some maraschino sauce. 
 
 HARASCHINO SAUCE 
 
 Yi c. sugar Yi c. water 
 
 y% thsp. arrowroot 2 tbsp. jelly 
 
 M tbsp. butter Salt 
 
 2 tbsp. maraschino syrup 
 
 LEHON CRISPS 
 
 Cut puff paste one-eight inch thick in strips five inches 
 and one inch wide. Put in pairs with lemon tilling between. 
 
 LEMON FILLING 
 
 Yz c. sugar IX tbsp. flour 
 
 y% Qgg yi, tsp. butter 
 
 Cook over water, cool. 
 
94 TRIED AND TRUE 
 
 CHICKEN BOUCHEES 
 
 Make small shells or bouch^es from puff paste, fill with 
 chicken filling. 
 
 CHICKEN FILLINQ 
 
 VVz tbsp. flour Wz tbsp. butter 
 
 ■ Vi c. milk 2 eggs 
 
 Chicken and seasonings 
 
 Blend butter and flour, add milk and eggs, then chicken. 
 Eggs separately or slightly beaten, or use yolks and whites for 
 meringue. 
 
 OYSTER BOUCHEES 
 
 As above with oyster filling. 
 
 Vi pt. oysters 2 tbsp. butter 
 
 2 tbsp. flour 1 c. milk and oyster liquor 
 
 Salt Pepper 
 
 Parsley 
 
 VIENNA TARTS 
 
 Fill shells with cream filling and arrange on each a peach. 
 Serve with cream garnish and apple jelly if desired. 
 
 CALVE TARTS 
 
 Bake paste on inverted circular tins, fill with peach and 
 garnish. Cream suggested. 
 
 VOL=AU-VENT 
 
 Roll puff paste one-third inch thick, cut oval piece, put on 
 one or two rims, three-fourth inch wide and one-fourth inch 
 thick. Chill and bake forty-five minutes. Bake a cover also. 
 
 RASPBERRY PUFFS 
 
 Roll paste one-eight inch thick, cut four by three and one- 
 half inches. Add one-half to one tablespoon jam. Wet, fold, 
 press, pick and bake. 
 
PASTRY 95 
 
 SWEET BOUCHEES 
 
 Fill bouchee shells with preserved fruit, garnish. Black- 
 berries, strawberries or cherries suggested. 
 
 SHRIMP OR SCALLOP PATTIES 
 
 Fill pattie shells with creamed shrimp or scallops. 
 
 CREAfl BASKETS 
 
 Baskets made of plaiu paste filled with cream and fruit. 
 
 CREAM AND FRUIT 
 
 1 c. milk ^^ c. sugar 
 3 tbsp. flour 1 &g^ 
 Flavoring Salt 
 Fruit Coloring 
 Garnish 
 
 Orange, lemon, violet, strawberry, raspberry, or chocolate. 
 
 CONDES 
 
 Puff paste 2 q^^ whites 
 
 2 oz. blanched and chopped H c. confectioners' sugar 
 
 almonds 
 
 Beat eggs, add sugar, then almonds. Roll paste, cut three 
 or four by one or two inches, spread mixture on, not putting 
 it on edges. Bake about fifteen ininutes in a moderate oven. 
 
 APPLE FLAWN 
 
 Bake a shell of pastry. Fare, quarter and slice six apples, 
 cook with one tablespoon of butter, three tablespoons of con- 
 fectioners' sugar, rind from quarter of a lemon. Stir constantly 
 and reduce to a puree, then add a few stewed apricots. 
 
 Pare three apples, cut in eighths. Make a syrup of one 
 cup of water and one cup of sugar. Cook half the pieces till 
 soft and remove to a dish and save out some of the syrup. To 
 rest, add red coloring and one-fourth cup of water. Boil re- 
 maining apples. Fill shell with puree and garnish with apples 
 and syrup. 
 
TRIED AND TRUE 
 
 FLORENTINES 
 
 Roll puff paste one fourth inch thick, cut into diamonds, 
 prick, and bake. Spread with jelly and chopped nuts 
 
 COCOANUT TEA CAKES 
 
 Shape with fancy cutter and bake paste rolled one-fourth 
 inch thick. When nearly done, cool slightly, brush over with 
 beaten white and sprinkle with cocoanut Finish cooking. 
 
 NUT STICKS 
 
 Roll puff paste one-fourth inch thick, cut in strips five 
 inches long and one inch wide, bake. Cool a little, brush over 
 with white of an &%%, sprinkle with nut meats, chopped, and 
 return to oven for two minutes. Garnish if desired. 
 
 VEAL AND 0Y5TER PIE 
 
 1 lb. veal cutlets Vz c. chopped ham 
 
 1 pt. of oysters Butter 
 
 Seasonings Moisture 
 Pastry crusts 
 
 Cut meat, fry in fat (bacon preferred), chop ham, arrange 
 all in baking dish and bake twenty minutes. Transfer to 
 hot crust with cover of the same. 
 
 APPLE DUMPLINQ 
 
 Plain paste Apples 
 
 White of an e.%g Sugar 
 
 Cinnamon Nutmeg 
 
 Roll plain paste very thin. Cut in squares and place 
 pared and cored apple on each. Fill cavities with seasonings. 
 Wet edges with e.%g and fold points over apple. Bake in 
 moderate oven. Serve with foamy sauce. 
 
HOT DESSERTS 97 
 
 Hot Desserts 
 
 " Bread, men say, is the staff of life, 
 But they will oft concede 
 That were it not for our dainty desserts, 
 1 he staff would be heavy indeed " 
 
 The hot dessert is usually a pudding and the means of 
 cooking varies — baked or steamed m the majority of recipes. 
 With the following puddings, too, one will find in many cases 
 a sauce is necessary, and as in our meat sauces, so in the pud- 
 ding sauces : use care, that the result may be smooth, well 
 flavored, and suited to the particular dish with which it is 
 served. 
 
 ORANGE PUDDING 
 
 Let one and one-third cups of "bread crumbs soak in cup of 
 cold water for twenty minutes, add 
 
 1 c. sugar 1 whole &g^ 
 
 2 yolks 1 c. orange juice 
 
 1 tbsp. lemon juice 1 tbsp. butter 
 ^ tsp. salt 
 
 Bake and cool slightly. Use two whites for meringue. 
 
 ^ APRICOT 50UFFLE 
 
 yi c. boiling water 2 tbsp. butter 
 
 3^ c. flour 
 
 Cook together. Add 
 H c. milk 3 tbsp. sugar 
 
 2 yolks 2 whites 
 
 Pour over layer of apricots. Bake with dish set in pan of 
 hot water. 
 
98 TRIED AND TRUE 
 
 DELHONICO PUDDING WITH ORANGES 
 
 6 oranges y% c. sugar 
 
 Pour over them in dish following pudding : 
 
 34 c. cornstarch 34 c. sugar 
 
 1 qt. milk 
 
 Cook twenty minutes 
 
 1 tbsp. butter 4 j'olks 
 
 Bake ten minutes 
 
 Meringue 4 whites 
 
 8 tbsp. confectioners' sugar 
 
 Score with silver knife dipped in hot water. Brown, 
 garnish with oranges. 
 
 ORANGE SOUFFLE 
 
 3 Q'gg yolks 1 tbsp. orange juice 
 
 3 &%% whites 3^2 tsp. lemon juice 
 
 3 tbsp. confectioners' sugar 34 tsp. salt 
 
 To yolks, add sugar and juices, fold in whites. Bake 
 fifteen to 'twenty minutes in buttered dish in moderate oven. 
 
 ALHOND PUDDING 
 
 4 tbsp. butter yi c. sugar 
 3>^ c. molasses 2 eggs 
 
 13^ c. flour Yz tsp. soda 
 
 34 tsp. cassia 34 tsp. salt 
 
 Vz c. milk ^ c. almoAds 
 
 Mix and steam two and one-half hours. ....Vanilla sauce. 
 
 COTTAGE PUDDING 
 
 1 c. sugar 1 tbsp. butter 
 
 2 eggs 1 c. milk 
 
 3 c. flour 1 tsp. salt 
 3 tsp. baking powder 
 
 Mix and bake. Serve with chocolate or vanilla sauce. 
 
HOT DESSERTS 9& 
 
 CUPID'S SOUFFLES 
 
 Beat the yolks of three eggs and three-eights cup sugar 
 together until light, add grated rind of half lemon and whites 
 of three eggs beaten until stiff and dry. Add one cup stiiifly 
 beaten cream and three-eights cup flour sifted with one-eight 
 .teaspoon salt, sprinkle with powdered sugar and bake in hot 
 oven ten minutes. Serve immediately. 
 
 PUDDING AUX AMANDES 
 
 3 yolks 34 c. sugar 
 M tsp. salt 1 tsp. vanilla 
 1 c. milk 
 
 Let slices of baker's bread stand in this one hour. Butter 
 moulds, sprinkle with almonds, put in layers of bread and 
 peaches. Cover with buttered paper and steam till firm. 
 Garnish. Serve with sweet sauce. 
 
 THANKSQIVINQ PUDDING 
 
 1 pt. bread crumbs 1 qt. milk 
 
 4 yolks 2 tbsp. butter 
 M c. sugar 1 c. raisins 
 
 Vz tsp. cassia ^ tsp. cloves 
 
 34 tsp. nutmeg 
 
 Bake in moderate oven two hours. When cool, spread a 
 layer of jelly and frost with meringue of four whites. Brown 
 and serve hot or cold. 
 
 FRUIT PUDDING 
 
 Cream one cup of suet, add two and two-thirds cups of 
 stale bread crumbs and one cup of grated carrots ; beat four 
 yolks, add one and one-third cup brown sugar. Combine these 
 two mixtures. Add one tablespoon lemon juice, one tablespoon 
 vinegar, one cup raisins, three-quarters cup currants, one-third 
 cup of flour, one and one-half teaspoon salt, one teaspoon cin- 
 namon, half teaspoon nutmeg, one-quarter teaspoon cloves, 
 four whites. Steam three and one-half or four hours. Serve 
 with liquid or hard sauce. 
 
100 TRIED AND TRUE 
 
 CHOCOLATE BREAD PUDDING WITH MERINQUE 
 
 1 c. soft, stale bread crumbs 2 c. tnilk 
 XVz oz. chocolate or 5 tsp. 1 c. sugar 
 
 cocoa ^ tsp. vanilla 
 
 2 tbsp. butter Yolks of three eggs 
 
 Add bread, chocolate and sugar to cold milk, reserving" 
 one-half cup. Cook till smooth in double boiler. Beat yolks, 
 add milk, melted butter, salt and combine. Flavor and bake 
 twenty minutes. Cool slightly and cover with a meringue. 
 Serve hot or cold. 
 
 STEAMED CHOCOLATE PUDDINQ 
 
 Yolks of three eggs, beaten 1 c. sugar 
 
 3 tbsp. milk 1 oz. chocolate 
 1 c. flour 3 whites 
 
 1 tsp. cream of tartar Vz tsp. soda 
 
 Put large 'spoonful in greased cups. Steam twenty 
 minutes. 
 
 SAUCE 
 
 1 c. confectioners' sugar }'2 c. butter 
 
 1 tsp. vanilla y% c, milk 
 
 Place over hot water till smooth. 
 
 BOSTON DELIGHT 
 
 2 c. brown bread crumbs 3^ tsp. salt 
 "^ eggs 4 c. milk 
 
 2 tbsp butter 1 c. dried fruits 
 
 Bake and garnish with whipped cream and serve with 
 lemon sauce. 
 
 DATE PUDDINQ 
 
 2 c. flour 2 tsp. baking powder 
 
 Yi tsp. salt 2 tbsp. sugar 
 
 2 tbsp. butter 1 egg 
 
 li c. milk XYz c. dates 
 
 Bake twenty minutes. Serve with liquid sauce. 
 
HOT DESSERTS 101 
 
 CHOCOLATE PUDDINQ 
 
 2 ozs. chocolate 2 c. milk ' 
 
 ^ c. sugar 3 tbsp. butter 
 
 Yi c. flour 4 egg's 
 
 1 c. cake crumbs y% tsp. vanilla 
 Salt 
 
 Soak crumbs, heat and combine all, except eggs Cool 
 some, add eggs. 15alie in moderate oven. Serve with chocolate 
 sauce (ii). 
 
 HOT APPLE TRIANGLES 
 
 2 c. flour Yi^ c. sugar 
 ^Yt, tsp baking powder Yir tsp. salt 
 Yi c. shortening 2 apples 
 
 1 ^^^ Yi ^- niilk 
 
 Mix, bake, sprinkle with confectioners' sugar and serve. 
 
 CHRISTHAS PUDDINQ 
 
 % lb. suet % lb. raisins 
 
 % lb. currants % lb. sugar 
 
 % lb. dried bread crumbs 34 lb. citron 
 
 2 sour apples Juice-of 1 lemon 
 3^ tsp. clove yi, tsp. salt 
 
 6 eggs 
 
 Steam four hours in two buttered moulds and serve with 
 German sauce. 
 
 FEBRUARY PUDDINQ 
 
 Soak one and one-half cups bread dice in cup warm milk 
 one hour. Ad* 
 
 3 eggs, slightly beaten M lb. candied cherries, cut in 
 34 tsp. salt halves 
 
 1 tsp. vanilla 2 tbsp melted butter 
 
 Yi c. sugar 
 
 Pour into buttered cups, set cups in pan of hot water and 
 bake twenty minutes. Serve with sabayon sauce. 
 
102 TRIED AND TRUE 
 
 NOTTINGHAM PEACH SHORTCAKE 
 
 3 c. flour 4 tbsp. butter 
 
 4 tsp. baking powder ^^ tsp. salt 
 
 2 tsp. sugar Milk to moisten 
 
 Mix as for biscuits, spread in buttered tins, bake. Fill 
 with prepared peaches and garnish with cream and fruit. 
 
 BAKED INDIAN PUDDINQ 
 
 5 c. milk Yi c. Indian meal 
 }^ c. molasses 1 tsp. salt 
 
 1 e.^^ 1 tsp. ginger 
 
 y^, c. milk if desired 
 
 Slowly pour the milk onto the meal. After cooking in 
 double boiler for fifteen minutes, put all in buttered baking 
 dish and bake in slow oven about two hours. Serve with 
 cream. 
 
 COCOANUT SOUFFLE 
 
 Wz z. milk 
 
 1 tbsp. butter 
 
 Yi c. sugar 
 
 1 c. cocoanut 
 
 3 tbsp. cornstarch 
 
 4 Qgg whites 
 
 Mix cornstarch, sugar and cocoanut, add to hot milk, cook 
 ten minutes, add the butter and stiff whites. Bake in small 
 moulds in pan of water ten or twelve minutes. Serve with 
 jam or custard sauce if desired. 
 
 DELMONT PUDDING 
 
 1 qt. milk 5 &'gg yolks 
 
 4 tbsp. cornstarch 1 c. sugar 
 
 13^ tsp. vanilla 
 
 Mix sugar and cornstarch and combine with one-half cup 
 of cold milk. Heat the rest of the milk and follow the custard 
 method of preparation. Add one-half cup of sugar to the stiff 
 whites and spread as a meringue on the custard in a baking 
 dish. Brown delicately and serve. 
 
HOT DESSERTS 103 
 
 TAPIOCA COCOANUT PUDDINQ 
 
 y% c. Minute tapioca Yz c. cocoanut 
 
 Cold water to cover, soak an hour, then add 
 
 3 c. milk 3 eggs 
 
 3^ c. sugar }{ tsp. salt 
 
 Mix well and bake in buttered dish for about thirty min- 
 utes. Serve hot with cream. 
 
 PRUNE SHORTCAKE 
 
 Soak the prunes several hours, cook slowly, without boil' 
 ing, till tender but not broken, adding sugar when half done. 
 Two tablespoons of sugar and a teaspoon of lemon juice to a 
 pint of prune mixture is good. When soft remove and con- 
 tinue cooking syrup longer. Use with a shortcake mixture 
 and whipped cream. 
 
 POPCORN PUDDINQ 
 
 1 qt. milk 1 qt. popcorn 
 3 eggs 3 tbsp. sugar 
 Salt Spice if desired 
 
 Soak corn and milk one hour and make as custard. Bake 
 and serve hot or cold. 
 
 STEAMED QRAHAH PUDDINQ 
 
 2 c. flour 1 c. graham 
 1 heaping tsp. soda y% tsp salt 
 
 1 c. milk Vz c. molasses 
 
 Ji c. raisins Spice if desired 
 
 Mix and steam two hours. Serve with liquid pudding 
 sauce. 
 
 PEACH DELIQHT 
 
 Put a deep layer of cooked peach in a buttered baking dish 
 and then a layer of rich biscuit or shortcake mixture on, one- 
 half inch thick. Make several cuts to allow the steam to escape 
 and bake in a moderate oven. Serve with whipped or plain 
 cream. 
 
104 TRIED AND TRUE 
 
 Cold Desserts 
 
 " The ornaments of a home are the friends that frequent it." 
 
 Often it is more convenient for the housekeeper without a 
 maid to serve a cold dessert, especially when entertaining, and 
 more can be made early in the day, if not on the previous day, 
 than books of twenty years ago show 
 
 Custards, fruits, compotes, gelatine dishes and cream 
 desserts are found in this chapter, with various dressings. 
 
 CHOCOLATE WHIPS 
 
 1 pt. milk 2 eggs 
 
 ^ c sugar 3 tsp. cocoa 
 
 yk tsp. salt Heavy cream 
 Chopped nuts 
 
 Mix dry ingredients, add to beaten eggs, combine with 
 hot milk. Cook and serve cold in punch glasses with cream 
 and nuts. 
 
 COCOANUT MOULD 
 
 1 pt. milk 4 tbsp. cornstarch 
 
 3 tbsp. sugar y^ c. cocoanut 
 
 4 tsp. cocoa y^ tsp. vanilla 
 
 Heat the milk in double boiler. Mix the cornstarch, cocoa, 
 sugar and salt, moisten with a little of the milk; saved for this 
 purpose. Add to the milk. When thick, add vanilla and half 
 of the cocoanut, mould, garnish with the rest of the cocoanut. 
 Serve with miUi or custard. 
 
COLD DESSERTS 105 
 
 TAPIOCA PRU^E DESSERT 
 
 Cook in a double boiler for fifteen minutes one pint of milk, 
 four level tablespoons of Minute tapioca and a pinch of salt. 
 Remove from fire and add one tablespoon of butter, two table- 
 spoons of sugar and yolks of two eggs. Pour into a buttered 
 pan and bake for one-half hour in moderate oven. Have ready 
 a cup of prunes that have been steamed till tender and rubbed 
 through a sieve. Spread this purde over the tapioca. Pile 
 roughly on top of prunes the whites of two eggs well beaten 
 with two tablespoons sugar. Brown slightly in oven. Serve 
 hot or cold with milk or cream. 
 
 VIOLET CREAM 
 
 3 tbsp. Knox gelatine Yi c. cold water 
 2;^ c. boiling water 1 c. sugar 
 
 4 tbsp. lemon juice Coloring 
 
 Mould, garnish with violets, and by using a smaller dish 
 leave space in center to fill with French cream. 
 
 FRENCH CREAfl 
 
 34 lb. raisins M c. water 
 
 Cook till soft. 
 1}^ c milk ^ c. sugar 
 
 3 eggs % tsp. salt 
 
 1 tbsp. Knox gelatine Flavoring 
 
 Make a custard, add raisins, garnish with sweetened whites 
 (stiffly beaten) if desired, also candied violets. 
 
 ROLLED MARSHriALLOWS 
 
 1 tbsp. Knox gelatine 3 whites 
 
 1 c. boiling water 1 c. sugar 
 
 1 tsp. vanilla Macaroons 
 
 Dissolve the soaked gelatine, add sugar and pour onto 
 whites, chill, beat and allow it to stiffen in a shallow pan. 
 Cut and roll in macaroons, dried and rolled till fine. Serve 
 with cream and sugar if desired. 
 
106 TRIED AND TRUE 
 
 PRUNE WHIP 
 
 20 prunes y% c. sugar 
 
 4 whites Custard sauce 
 
 Soak, cook and strain prunes, add sugar; when thick add 
 whites. Set and cool. 
 
 QUEEN'S DAINTY 
 
 1 lb. tokay grapes 2 c. marshmallows 
 
 1 c. cream (whipped) 
 
 Cut grapes and marshmallows, and mix. Serve in cups. 
 
 MACAROON CREAM 
 
 Vi box. or 1 tbsp. Knox gelatine 2 c. milk 
 
 34 c. cold water Yi c. sugar 
 
 Yi tsp. salt Yi c. pounded macaroons 
 
 3 eggs 1 tsp. vanilla 
 
 Soak gelatine in water, make custard, reserving whites and 
 macaroons. Combine, strain into a dish set in ice water. As 
 it thickens add stiff whites and macaroons, mould and garnish. 
 
 IRISH MOSS BLANCHANQE 
 
 Yi c. moss 34 tsp. salt 
 
 4 c. milk VVz tsp. vanilla 
 
 Soak moss fifteen minutes, pick over and add to milk, 
 cook thirty minutes. Strain, flavor, color half pink. Chill in 
 shallow dish and use heart cutter to make attractive dish for 
 Valentine's Day. 
 
 VAMLLA SOUFFLE.S 
 
 Scald one pint of thin cream, add three-fourths cup of 
 sugar, one-fourth teaspoon of salt, one-half teaspoon of vanilla, 
 two tablespoons of Knox gelatine soaked in one-half cup of 
 cold water. Strain, cool, and when mixture begins to thicken 
 add stiff whites of four eggs. Turn into small moulds and 
 when cold, serve with whipped cream garnish, candied cherries 
 and angelica. 
 
COLD DESSERTS 107 
 
 APPLES PRALINEES 
 
 Pare and steam apples, cover with sugar changed to cara- 
 mel, and chopped nuts, allowing two tablespoons of sugar and 
 two tablespoons of nuts to each apple. Pour on while apples 
 are hot. Serve hot or cold with plain or whipped cream. 
 
 DATE SHAPE 
 
 Pour one pint of boiling water over one-half pound of 
 dates, stir and separate with fork, skim from water, place in 
 pan in oven for five minutes, stone and cut ; add juice of half a 
 lemon, one-fourth cup of sugar, one-half cup of orange or 
 other fruit juice, one-fourth package Knox gelatine, softened 
 in one-fourth cup cold water and dissolved in one-fourth cup 
 boiling water. Chill and garnish with nuts and serve with 
 cream, milk or custard sauce. 
 
 SURPRISE COFFEE JELLY 
 
 Mould coffee jelly in double mould and before serving, fill 
 inner mould with whipped pream or charlotte russe mixture, 
 also use ladies' fingers or macaroons if desired. 
 
 COFFEE JELLY 
 
 2 tbsp. Knox gelatine Vt, c. cold water 
 
 ZVz c. coffee Vz c. sugar 
 
 SOFT CUSTARD 
 
 1 pt. milk 2 eggs or 3 yolks 
 
 Yi, c. sugar J^ tsp. salt 
 
 Yi tsp. vanilla 
 
 Heat niilk. Add sugar and salt to beaten eggs, add part 
 of milk to Qgg and return to double boiler, stir till it thickens. 
 Strain, flavor. 
 
 CARAMEL CUSTARD 
 
 1 c. sugar Vz c. water 
 
 Melt and brown sugar, add water gradually, cook till dis- 
 solved. Use as flavoring for custards and creams. 
 
108 TRIED AND TRUE 
 
 BANANA ISLAND 
 
 Soft custard Whites of eggs 
 
 2 bananas Cubes of red jelly 
 
 Make custard as above, using yolks. Put stiff whites on 
 the custard and part of the bananas in the custard. Decorate 
 the top with the rest of the bananas and jelly. 
 
 APPLE CHARLOTTE 
 
 1 c. apple pulp 1 pt. Iream 
 
 Vz box Knox gelatine Sugar to taste 
 
 I 
 Dissolve gelatine in one-fourtlr cup of cold water, whip 
 
 cream and combine all. Beat in dish of ice water till it holds 
 
 its shape, mould; serve custard sauce if desired. 
 
 BAVARIAN CREAM WITH FRUIT 
 
 1 pt. can fruit 1 c. sugar 
 
 ^A box Knox gelatine 1 kpt. cream 
 
 Yz c. cold water Vz c. hot water 
 
 Mash the fruit, press through a pur6e strainer; add the 
 dissolved gelatine. Cool, and when it has thickened, add 
 cream (whipped) and mould. Peaches, apricots, raspberries 
 or pineapples can be used. jfe 
 
 TAPIOCA CREAM 
 
 Cook in a double boiler for fifteen minutes one quart hot 
 milk, two heaping tablespoons Minute tapioca and a little salt, 
 stirring frequently. Beat tog-ether the^^olks of two eggs and 
 one-half cup sugar, and at the end of fifteen minutes stir into 
 the milk and tapioca. Let all this cook till it begins to thicken 
 like custard. Remove from fire, pour into a dish and whip in 
 the beaten whites of the eggs until no white is to be seen. 
 Add any flavoring desired. It is delicious poured, when cold, 
 over any fresh fruit, as strawberries, raspberries, peaches or 
 oranges. 
 
COLD DESSERTS 109 
 
 APPLES IN RICE 
 
 One cup washed rice, cooked. Line buttered cups with 
 the rice, fill centers with slices of cooked apples, cover with 
 rice, rounding the tops slightly. Cook in oven fifteen minutes 
 in dish of water. Serve from moulds with custard sauce and 
 cherries. 
 
 ORANQE FLOAT 
 
 1 pt. water Juice of 1 lemon 
 y% c. sugar 2 or 2j^ oranges 
 
 2 tbsp. cornstarch 
 
 Put water on to boil. Moisten cornstarch with a little cold 
 water. Boil slowly ten minutes, stirring constantly. Take 
 from the fire; add sugar, lemon and oranges (in small pieces). 
 Cool. Serve with sugar and milk or cream in orange cups if 
 desired. 
 
 CHOCOLATE MOULD 
 
 4 tbsp. cornstarch ^ c. cold milk 
 
 2 c. scalded milk 34 c. sugar 
 
 yi tsp. salt 3 egg whites 
 
 Yi tsp. flavoring V^ c. almonds 
 
 2 oz. chocolate or 3 tsp. cocoa 
 
 Mix, cook till thick ; chill. 
 
 *i DATES WITH CREAM 
 
 Cover dates with hot water, stir with fork. Drain dry, 
 stone and cut. Serve with sweetened cream, whipped. 
 
 HARLEQUIN SPANISH CREAM 
 
 2 tbsp. Knox gelatine 4/ c. milk 
 
 3 eggs * Vi, c. sugar 
 J^ tsp. salt Macaroons 
 
 Scald milk with gelatine, add sugar, pour slowly on yolks. 
 Cook five minutes or until thickened, stirring constantly. Re- 
 move from range, add oue teaspoon vanilla and whites. Color 
 for three layers and add macaroons between each layer. 
 
110 TRIED AND TRUE 
 
 CHOCOLATE OR COCOA BLANCHANQE 
 
 Add one-half cup Minute tapioca, one-half cup sugar and 
 a little salt to three cups chocolate or cocoa and let cook fifteen 
 minutes, stirring frequentl}^ Remove from the stove, flavor 
 with vanilla and pour into a mould. Serve cold with sugar 
 and cream. 
 
 CREAM PUFFS 
 
 1 c. water 34 c. butter 
 
 1 c. flour 4 eggs 
 
 Boil up water and butter once, add flour. Stir and cool 
 slightly, add eggs. Bake and fill with cream (cooked or 
 whipped). 
 
 CREAM RINQ 
 
 Make puff mixture for ring with one cup of water, one 
 cup of flour, one-quarter cup of butter, four eggs Bake. Fill 
 center with sweetened cream, garnish, using marmalade or 
 jam. 
 
 CHARLOTTE RUSSE 
 
 1 pt. thick cream J^ c. milk 
 
 34 box Knox gelatine Yz c. confectioners' sugar (or to 
 
 Flavoring taste) 
 
 Cake 
 
 Let the gelatine di.ssolve in warm milk. Cool. Whip 
 cream, add milk, gelatine, sugar and flavoring. Put in mould 
 lined with sponge cake. Set in cool place four or five hours. 
 Ladies' fingers may be used. 
 
 CHERRY RUSSE 
 
 Follow the recipe above, and put into the cream mixture 
 one-third cup of candied cherries. 
 
 NUT RUSSE 
 
 In the above, substitute one-half cup chopped nuts for the 
 cherries. 
 
COLD DESSERTS 111 
 
 ALMOND CHARLOTTE RUSSE 
 
 4 yolks 1 c. confectioners' sugar 
 
 4 whites H c. cocoa 
 
 yi c. almonds % c. cracker dust 
 
 1 tsp. baking powder 
 
 Bake in small tins. Cut and fill or garnish with cream 
 and cherries. 
 
 KURNQUAT JELLY 
 
 Ij^ c. kurnquat juice % c. orange juice 
 
 Ji c. sugar 1 tbsp. Knox gelatine 
 
 Few grains salt ' 2 tbsp. cold water 
 
 Wipe one-fourth box kurnquat, cut in slices, add cold 
 water to cover, bring to boiling point, then cook slowly for 
 thirty minutes, strain, and there should be about one and one- 
 half cups. Chill in small moulds. Garnish with kurnquat 
 slices. 
 
 QRAPE JUICE SPONGE 
 
 1 tbsp.. Knox gelatine % c. water 
 
 1 c. grape juice % c. sugar 
 
 When thickened a little, add two stiff whites, and when it 
 holds its shape, put in glasses with ladies' fingers and garnish 
 with cream and violets if desired. 
 
 STEAHED APPLES 
 
 Pare, core and steam in syrup of two cups of water to one 
 and one-half cups of sugar. Use as sauce or for compote with 
 fruit garnish; raisins, cherries, nuts or jelly. 
 
 PUDDING A L'ADREA 
 
 1 c. cream Yi c. sugar 
 
 2 egg whites Flavoring 
 
 ^ tbsp. Knox gelatine in 1 tbsp. cold water 
 
 Scald cream, add sugar, gelatine and stiff whites. Line a 
 mould with red and green jelly and fill with cream mixture, 
 chill. 
 
112 TRIED AND TRUE 
 
 APPLE A LA MERINQUE 
 
 1 egg white 1 tbsp. confectioners' sugar 
 
 3^ tsp. vanilla 
 
 Pile on baked apples, brown slightly. Serve with custard 
 or cream if desired. 
 
 APPLE SNOW 
 
 3 &%^g whites J4^ c. apple pulp 
 
 Confectioners' sugar 
 
 Serve cold with custard as a dessert or serve as filling for 
 a cake pie. 
 
 nARSHHALLOW PUDDINQ 
 
 1 tbsp. Knox gelatine 1 c. sugar 
 
 Yi^ c. boiling water 3 z^g whites 
 
 M c. cold water 13^ tsp. vanilla 
 
 Dissolve gelatine, add sugar when syrup is cool, combine 
 with stiff whites, beat with e.%% beater till it thickens. Cool in 
 shallow pan and cut like marshmallows. Serve with cream 
 and sugar. 
 
 PINEAPPLE SOUFFLE 
 
 3 yolks Juice of 1 lemon 
 
 Salt }^ c. sugar 
 
 Cook and add 
 
 yi c. pineapple \^A tsp. Knox gelatine 
 
 Vz c. thick cream, beaten 3 whites 
 
 Mould. 
 
 LOQ CABIN PUDDING 
 
 1 c. candied fruits 1 c. of cream, whipped 
 
 y2 c. powdered sugar 1 tsp. vanilla 
 
 1 c. canned fruit Ladies' fingers 
 
 1 tbsp. Knox gelatine in 34 c. milk 
 
COLD DESSERTS 113 
 
 JUNKET PUDDING 
 
 Drop one Junket tablet in a tablespoon of cold water and 
 crush with a teaspoon in a cup. Heat one quart of milk till 
 lukewarm ; add sugar and flavoring to taste, according to the 
 fruit to be used. It can be poured into cups to (harden and 
 served plain or with peaches, pineapple, or other fruits. Make 
 it chocolate or coffee Junkets for variety, too. Good for in- 
 valids or children. 
 
 COCOANUT CREAM TAPIOCA 
 
 Boil fifteen minutes in a double boiler, stirring frequently, 
 one quart of hot milk, two level tablespoons of Minute tapioca, 
 three tablespoons of cocoanut and one small cup of sugar. 
 Add the beaten yolks of three eggs and remove at once from 
 the stove. Cover with the whites of eggs beaten to a stiff froth 
 with a little sugar and brown in a quick oven. Serve hot or 
 cold. 
 
 APPLES, MANHATTAN STYLE 
 
 Place steamed apples on rounds of cake (sponge is best), 
 cut one-half inch thick. Boil syrup more, add red jelly, and 
 serve as a sauce, and garnish also with cream and maraschino 
 cherries. 
 
 HAPLE WALNUT TAPIOCA 
 
 Heat one pint of milk, stir in carefully two tablespoons of 
 Minute tapioca, cook fifteen minutes, then add the well beaten 
 yolks of two eggs and a pinch of salt, but no sugar. Stir for 
 three minutes, then let cool. Take two-thirds cup of thick 
 maple syrup and beat into the cool tapioca, add one cup of 
 broken English walnut meats. Serve with whipped cream and 
 place half nuts on the top. 
 
 APPLE COMPOTE 
 
 Prepare apples as for pralines, bake or steam. Serve 
 with the syrup and bright jelly in the holes. Cool if desired. 
 
114 TRIED AND TRUE 
 
 LEnON PUDDINQ 
 
 Juice of 1 lemon 2 eggs (yolks) 
 
 >i c. sugar yi. tsp. salt 
 
 Beat all together, add one-half cut of boiling water and 
 cook till it thickens, then add stiff whites. To be served cold 
 and with a custard sauce if desired. 
 
 COFFEE CREAMS 
 
 1 c. strong coffee 1 c. milk 
 
 4 eggs 4 tbsp. sugar 
 
 Salt 
 
 Strain into cups, bake in pan of water. 
 
PUDDING SAUCES 115 
 
 « 
 
 Pudding Sauces 
 
 " Give a man sauce enough and he will eat any pudding you set 
 before him." — Lucy Maria. 
 
 CHOCOLATE SAUCE 
 I 
 1 c. sugar y-i, c. water 
 
 1 tsp. cornstarch J^ tsp. vanilla 
 
 4 tsp. cocoa 
 
 Boil all till thick and smooth. 
 
 II 
 1 oz. chocolate Ji c. water 
 
 1 c. sugar 1 tbsp. flour 
 
 Yz c. milk, rich 
 
 Boil and add milk last. 
 
 MOUSSELINE SAUCE 
 
 4 yolks 1 c. confectioners' sugar 
 
 Cook five minutes. Set in ice wate*-, beat till cold, add 
 one cup of cream (beaten), few grains of salt, one teaspoon 
 vanilla. 
 
 LIQUID SAUCE 
 
 1 tbs[). butter 1 tbsp. flour 
 
 1 c. hot water IM tbsp. molasses 
 
 Vz c. sugar y% tsp. salt 
 Grating nutmeg 
 
 Cook in given order, except nutmeg. Boil thoroughly; 
 add nutmeg before serving. 
 
116 TRIED AND TRUE 
 
 VANILLA SAUCE 
 
 Vz c. sugar • 1 c. water 
 
 1 tbsp. cornstarch 2 tbsp. butter 
 
 1 tsp. vanilla Few grains salt 
 
 Boil five minutes, add butter and vanilla last. 
 
 LEMON SAUCE 
 
 Yt. c. sugar 2 tbsp. butter 
 
 1 c. boiling water \W tbsp. lemon juice 
 
 ] tbsp. cornstarch Few gratings of nutmeg 
 Few grains of salt 
 
 ALMOND SAUCE 
 
 % c. cream 2 tsp. confectioners' sugar 
 
 Almond extract Few almonds chopped 
 
 NUN'S BUTTER 
 % c. butter 1 c. confectioners' sugar 
 
 1 tsp. vanilla 2 whites 
 
 Cream butter, add sugar and whites. Cool. 
 
 PEACH SAUCE 
 
 Syrup from can of peaches ; one-half can peaches. Cook 
 slowly thirty minutes. Rub through a sieve. Salt. 
 
 FOAnV SAUCE 
 
 Vi, c. butter 3^ c. confectioners' sugar 
 
 White of 1 egg Few grains salt 
 
 Vi c. heavy cream y% tbsp. vanilla 
 
 Cream butter, add sugar, then &'gg beaten stiffly, salt 
 and blend over heat. Remove, add stiff cream and vanilla. 
 
 CUSTARD SAUCE 
 
 Y-i pt. milk 2 yolks 
 
 2 tbsp. sugar J^ tsp. salt 
 ^i tsp. vanilla 
 
PUDDING SAUCES 117 
 
 SABAYON SAUCE 
 
 Juice of 1 lemon ^ c. sugar 
 
 2 yolks Yz c. water 
 
 Mix over heat till it begins to thicken. Pour onto two 
 stiff whites. 
 
 QERriAN SAUCE 
 
 4 yolks M c. sugar 
 
 Rind 1 lemon 
 
 Stir over heat till the mixture coats the spoon, and serve 
 hot. 
 
 CARAMEL SAUCE 
 
 Melt to caramel form one-third cup sugar, add one-third 
 cup hot water, and simmer till all is a liquid. Add when cold 
 to one cup thick cream, beaten till stifif. 
 
118 TRTED^PrND TRUE 
 
 Frozen Dishes 
 
 " All the labor of man is for his mouth, and yet the appetite is 
 not filled." 
 
 This subject can be divided into three classes : the ice 
 creams, made with cream or milk and frozen with motion ; the 
 parfait, mousse or glace, frozen by packing in ice and salt; and 
 the sherbet, frappe and punch, water ices, frozen with motion 
 again 
 
 Sometimes a combination is used and another name still 
 given to the result. 
 
 Two things are necessary to insure success : the careful 
 crushing of the ice and the use of the proper proportion of 
 coarse rock salt and ice. 
 
 Three measures of ice to one of salt for ice creams, two of 
 ice to one of salt for mousses, and one of ice to one of salt for 
 a frappe is a good rule. The sherbet should be firm and so 
 takes the proportion that the ice cream does, and in repacking 
 or packing down a mixture of any kind, less salt is needed than 
 this rule suggests. 
 
 In freezing, turn the crank until it turns with a great diffi- 
 culty, then open and remove the dasher, stir the cream from 
 the sides of the can and mix all smoothly. Close the can with 
 brown paper under the cover if desired and put a cork in the 
 cover, draw off the brine, add fresh salt and ice, to cover the 
 top and place over all an old piece of carpel or burlap bag. 
 After two or three hours it is ready to serve. 
 
 ORANGE FRAPPE 
 
 yl c. sugar 3 c. water 
 
 1 c. orange juice 
 Freeze. 
 
FROZEN DISHES 119 
 
 PHILADELPHIA ICE CREAH 
 
 1 qt. thin cream y^ c. sugar 
 
 1 tbsp. vanilla 
 
 Mix and freeze. 
 
 STRAWBERRY ICE CREAH 
 
 2 qts. thin cream 1 pt. strawberry preserve 
 1>^ c. sugar 
 
 Mix sugar and cream, freeze till a mush. Add fruit, con- 
 tinue freezing. Pack and let it stand about three or four hours 
 before serving. Garnish as desired. 
 
 VANILLA ICE CREAH 
 
 3 pts. milk 2 eggs 
 
 1 " tbsp. flour \^A c. sugar 
 
 1 tbsp. vanilla 
 
 Cook as soft custard and cool, then freeze. 
 
 BANANA ICE CREAH 
 
 Peel four or six ripe bananas and rub the pulp through 
 a puree strainer and add to either recipe for vanilla ice cream, 
 omiting half of the vanilla 
 
 COFFEE ICE CREAH 
 
 To the recipe above add one-half cup of strong, clear cof- 
 fee in place of the vanilla. 
 
 CARAMEL ICE CREAM 
 
 1 qt. thin cream 2 c. milk 
 
 lj^§ c. sugar 1 Qgg 
 
 1 tbsp. flour 1 tbsp. vanilla 
 
 Make as vanilla cream above and use half of the sugar in 
 the custard and caramelize the rest and add slowly to the hot 
 custard. This is a combination of the Philadelphia and custard 
 cream and can be used with many flavors. 
 
120 TRIED AND TRUE 
 
 GINGER ICE CKEAH 
 
 Follow the recipe of the vanilla creaxn and in place of 
 half the vanilla called for, add one-half cup of Canton ginger, 
 cut in small pieces. Add when two thirds frozen. 
 
 riAPLE PARFAIT 
 
 Beat four eggs, pour on slowly one cup of hot maple syrup. 
 Cook over water till thick, stirring constantly. Strain and 
 cool. Add one pint of thick cream, stiffly whipped, and mould 
 for three hours. 
 
 SILVER PARFAIT 
 
 1 c. sugar 1 c. water 
 
 3 stiff whites 1 pt. thick cream 
 
 1 tbsp. vanilla 
 
 Make a sugar syrup and follow above recipe. Mould for 
 three or four hours. 
 
 CHOCOLATE nOUSSE 
 
 1. pt. thick cream % c. confectioners' sugar 
 
 2 oz. chocolate % tbsp. Knox gelatine 
 34 c. cold water % c. hot water 
 
 Vz tsp. vanilla 
 
 Add cold water to gelatine, then the hot water. Melt the 
 chocolate. Combine as above and mould for three hours. 
 
 COFFEE MOUSSE 
 
 1 pt. thick cream 1 c. clear coffee 
 
 Vi c. confectioners' sugar • ^ tsp. salt 
 
 Beat cream and combine, mould four hours, Grape juice 
 or any fruit juice can take the place of the coffee to vary the 
 recipe. 
 
 COUP SUZANNE 
 
 Half fill glasses with rich vanilla ice cream, add apricots 
 which have been cooked in syrup or kurnquats. Cover with 
 ice cream and garnish. 
 
FROZEN DISHES 121 
 
 LEMON SHERBET 
 
 WITH MILK 
 
 4 c. water \\i c. sugar 
 
 Juice of 3 lemons 
 
 Mix and freeze. 
 
 FRUIT SHERBET 
 
 WITH WATER 
 
 1 qt. water 1 pt. fruit juice 
 
 2 c. sugar 1 tsp. Knox gelatine if desired 
 
 Add two tablespoons cold water and then one-quarter cup 
 hot water to the gelatine and combine all. If lemon is used, 
 one cup is sufficient. Freeze. 
 
 PINEAPPLE ICE CREAM 
 
 3 pts. thin cream % c. sugar 
 1 can grated pineapple 
 
 Mix fruit and cream, and after one-half hour, strain, add 
 sugar and freeze. 
 
 JUNKET ICE CREAM 
 
 4 c. milk, lukewarm 1 c. thick cream, unbeaten 
 1 tbsp. vanilla Wz Junket tablets 
 
 'VYx c. sugar ^ tsp. salt 
 
 Dissolve tablets in one tablespoon cold water, mix, and 
 let all stand in shallow dish till set. Flavor and freeze, serve 
 with a fruit garnish. 
 
 STRAWBERRY COUP 
 
 3 c. milk 1 c. sugar 
 
 1 &^^ 1 tsp. flour 
 
 Flavoring Fruit 
 
 Make custard, cool and freeze. Fill glasses half full of 
 fruit and cover with custard ice cream. Garnish. 
 
122 TRIED AND TRUE 
 
 CRANBERRY PUNCH 
 
 One quart cranberries and one pint water cooked five to 
 eight minutes. Strain, add two cups sugar, juice of one lemon 
 and cool. Freeze as sherbet. Serve in glasses. 
 
 PEACH SHERBET 
 
 1 qt. peach juice 2 c. sugar 
 
 1 qt. water Juice of 1 lemon 
 
 2 ^g% whites 
 
 Mix and freeze. 
 
 BISCUIT PRINCESS 
 
 Ice cream colored and flavored with strawberry 
 Cherries y^ c. sugar 
 
 M c. water 4 yolks 
 
 1 tbsp. vanilla }s tsp. salt 
 
 13^ c. heavy cream 
 
 Boil sugar and water till it threads, pour onto broken 
 yolks, cook till it thickens, beat till cold. Flavor and add stiff 
 cream. Line melon mould with ice cream, fill with this par- 
 fait mixture and cherries. Cover with buttered paper, pack 
 and let stand several hours. 
 
 ANGEL PARFAIT 
 
 1 tsp. Knox gelatine 2 tbsp. cold water 
 
 2 &gg whites, beaten dry Vz c. French fruit, cut fine 
 VYz c. double cream, beaten 5^ c. granulated sugar 
 
 light ^2 c. water 
 
 3 tbsp. wine or thick syrup 
 
 Soak the gelatine in the cold water five minutes or longer. 
 Boil the sugar and half cup of water to the soft ball degree (as 
 in making boiled frosting), pour in a fine stream onto the whites 
 of eggs, beating constantly meanwhile, add the gelatine, stir 
 over cold or ice water until the mixture is cold and begins to 
 set, then fold in the cream, the fruit and the flavoring. The 
 fruit will be softer if soaked in the wine or syrup some hours 
 or over night. Turn into a quart mould, lined with paper, 
 cover securely and let stand in equal measures of ice and salt 
 about three hours. 
 
FROZEN DISHES 123 
 
 PARFAIT A LA CARLOS 
 
 34 box Knox gelatine % c. cold water 
 
 3 eggs 1 pt. cream 
 
 1 c, sugar 1 c. strong coffee 
 
 Soak the gelatine in the cold water. Make a syrup of the 
 coffee and sugar ; in this, cook the beaten yolks of eggs until 
 the mixture thickens ; add the gelatine, stir until cold. When 
 cold, add cream which has been whipped. Freeze and serve 
 in parfaif glasses, putting over the top the beaten whites of 
 eggs or a little whipped cream, and decorate with candied 
 cherries. 
 
124 TRIED AND TRUE 
 
 Beverages 
 
 " Drink down all unkindness." — Shakespeare. 
 
 TEA 
 
 Fresh boiling water is the first essential to teS, making. 
 Allow three teaspoons of tea to one pint of water for general 
 use and allow the tea to draw for five minutes, then serve at 
 once. 
 
 COFFEE 
 
 1 c. coffee 1 e.gg 
 
 1 c. cold water 6 c. boiling water 
 
 Dilute slightly beaten eg^ with half the cold water and 
 add with crushed shell to the coffee. Put into the coffee pot 
 and add boiling water, stir well and boil three minutes. Set 
 on back of range to settle and add rest of cold water. 
 
 COCOA 
 
 Allow one teaspoon of cocoa and one of sugar to each cup 
 and use equal parts of milk and water for the liquid. Mix dry- 
 ingredients with part of the water, which should be cold, and 
 then add the rest of the liquids. 
 
 QRAPE PUNCH 
 
 1 lb. sugar 1 c. water 
 
 5 lemons 1 qt. grape punch 
 
 Dilute to serve. 
 
 niNT JULEP 
 
 1 qt. water 1 c. strawberry juice 
 
 2 c. sugar 1 c. orange juice 
 1 pt. AppoUinaris water Ij^ c. lemon juice 
 12 sprigs mint Water 
 
BEVERAGES 125 
 
 CHOCOLATE 
 
 1 stick chocolate 3 tbsp. water 
 
 Dissolve, add two cups of milk, boil five minutes. Use 
 sweetened chocolate. Add sugar if desired. Or 
 
 \yz oz. Baker's chocolate ^^ c. sugar 
 
 1 c. water 3 c. milk 
 
 Salt 
 
 LEMON SYRUP 
 
 1 c. lemon juice 3 pts. water 
 
 3 c. sugar 
 
 Boil sugar and water twelve minutes, add juice, cool, 
 dilute to taste for lemonade. Bottled syrup can be kept on 
 hand. 
 
 CHERRY PUNCH 
 
 1 c. water 1 c. tea infusion 
 5 lemons 5 oranges 
 
 2 c. sugar 1 c. maraschino cherries 
 
 3 bananas 
 
 Dilute with water. 
 
 
 FRUIT PUNCH 
 
 1 
 
 c. water 5 lemons 
 
 5 
 
 oranges 1 small bottle maraschino 
 
 3 
 
 bananas chgrries 
 
 1 
 
 pt. ApoUinaris water 1 c. tea infusion 
 
 2 
 
 c. sugar 1 c. strawberry juice if desired 
 
 Dilute with cold water as needed. 
 
 PINEAPPLE PUNCH 
 
 1 pt. water 1 c. sugar 
 
 3 lemons 1 orange 
 
 1 qt. ice water 3^ can grated pineapple 
 
 1 c. tea infusion 
 
 Boil water and sugar. Test before serving as fruit will 
 vary. 
 
126 TRIED AND TRUE 
 
 Confections 
 
 " Sweetmeats, messengers of prevailment in unhardened youth.'' 
 
 — Shakespeare. 
 
 FRENCH FO.NDANT 
 
 1y% lbs. granulated sugar 1^ c. water 
 
 M tsp. cream of tartar 
 
 Stir till dissolved. Boil to 238 deg. Fahr. or soft ball test. 
 Wash down several times during the cooking. Cool to about 
 90 Fahr. Beat and when cream)' put in a stone jar and cover. 
 Use after twenty-four hours, and it is very good after five or 
 six days, at which time it has "aged". 
 
 CHOCOLATE CREAHS 
 
 With cream foundation make cones, let them stand several 
 hours. Dip in coating chocolate. Place on waxed paper to 
 harden. 
 
 UNCOOKED CREAn FOUNDATION 
 
 1 Qg% white 1 tbsp. flour 
 
 Confectioners' sugar to thicken 
 
 Mix and knead till stiff enough to shape. Use with all 
 kinds of nuts and dates or figs. 
 
 SEA FOAM CANDY 
 
 3 c. brown sugar 1 c. water 
 
 1 tbsp. vinegar 
 
 Heat and boil till hard ball is formed. Pour onto two stiffly 
 beaten whites. Beat till mixture holds its shape. Add one 
 teaspoon of vanilla, one cup of nut meats. Drop in rough 
 shape piles and cool. 
 
.CONFECTIONS 127 
 
 CREAM FUDGE 
 
 2 c. sugar ^ c. milk 
 
 3 tbsp. cocoa 2 tbsp. butter 
 
 1 tsp. vanilla 
 
 Boil to a molasses test, or until the mixture will pile up as 
 does molasses when dropped from the spoon. Add nuts if de- 
 sired and beat till just stiff enough to put in the pan to cool 
 and have it smooth. 
 
 MARSHMALLOW FUDGE 
 
 2 c. sugar % c. milk 
 
 2 oz. chocolate 2 tbsp. butter 
 
 1 c. marshmallows 1 tsp. vanilla 
 
 Boil sugar, chocolate milk and butter tO' molasses test. 
 Remove from fire, vanilla must be added. Beat and pour into 
 pan with pieces of marshmallows on the buttered bottom. 
 
 CARAMELS 
 
 1 lb. coffee (A) sugar J^ c. milk 
 
 Ji c. molassss M lb. chocolate 
 
 Yi c. butter 1 tsp. vanilla 
 
 M c. nuts if desired 
 
 Boil all, except vanilla and nuts to 252 or 254 deg. Fahr. 
 (soft ball test). Remove, add remaining ingredients. Cool 
 slowly. 
 
 PEANUT CUBES 
 
 1 c. sugar 1 c. peanuts 
 
 Melt sugar, remove from fire. Add nuts and pour on in- 
 verted pan, shape and cut. 
 
 PEPPERMINTS AND WINTERQREENS 
 
 1 c. sugar 3 tbsp. water 
 
 8 tsp. confectioners' sugar Flavoring 
 
 Boil syrup up well once, pour unto confectioners' sugar. 
 Flavoring. Bea,t and drop. 
 
128 TRIED AND TRUE 
 
 CANDIED ORANGE PEEL 
 
 Peel of oranges 1 c. sugar 
 
 Vz c. water Sugar to roll 
 
 Boil, scrape and cut peel. Put into boiling syrup for ten 
 minutes, roll and cool. 
 
 PENUCHIO 
 
 2 c. light brown sugar 1 c. cream 
 
 1 c. chopped nuts J^ c. maple syrup 
 
 Cook to 238 deg. Fahr. with little stirring and then beat till 
 creamy. Add nuts at the last. 
 
 SALTED NUTS 
 
 PEANUTS OR ALMONDS 
 
 1 lb. almonds 1 tbsp. butter 
 
 1 or 2 tbsp. salt 
 
 Blanch almonds, wipe. Melt butter in cake tin, add nuts 
 and stir till each one shines. Salt and place in the oven, stir 
 several times, remove when a delicate brown. 
 
 Peanuts can be salted in same way. Remove jackets, but- 
 ter to cover, salt to taste. 
 
 CHOCOLATE CARAHELS 
 
 Vi, box Knox gelatine 1 tsp. vanilla 
 
 \yi c. milk 2Vz c. sugar 
 
 J^ c. chopped nuts, pecans Wz squares chocolate 
 
 Soak the gelatine in two-thirds cup of milk ten minutes. 
 Put sugar and milk on stove and when dissolved add chocolate 
 which has been melted. When boiling add gelatine and boil 
 fifteen minutes. Allow to cool a little and stir until it thickens- 
 Then add nuts and pour into pan which has been wet with cold 
 water. When set, immerse pan in hot water an instant, loosen 
 the edges, turn out and cut in squares and roll in confectioners' 
 sugar. 
 
CONFECTIONS 129 
 
 STUFFED CHERRIES 
 
 Soak cherries, cut in halves, and stuff with fondant and 
 nut or roll in fondant. 
 
 FRENCH PRUNES 
 
 Soak prunes, remove stones and stuff with fondant and 
 nut meats. Roll in granulated sugar. 
 
 STEAAED FIQS 
 
 Steam till soft, cool and make lengthwise incision. Fill 
 with marshmallow and nut meats. Serve in fancy paper cases 
 if desired. 
 
 CHOCOLATE STICKS 
 
 Cover strips of bread with melted chocolate and nuts. 
 Cool an hour. Serve with chocolate. 
 
 TURKISH DELIGHT 
 
 1 box Knox gelatine 1 lemon 
 
 1 large juicy orange 1 lb. granulated sugar 
 
 Soak the gelatine in two-thirds cup of cold water for five 
 minutes. Put sugar on stove in two-thirds cup of cold water, 
 and when it comes to a boiling point add the gelatine. Boil 
 slowly but steadily twenty minutes, add the grated rind and 
 juice of the orange and the juice of the lemon (there should be 
 one-half large cup of fruit juice) . Wet tin with cold water 
 and pour in the mixture to the depth of one inch. When firm- 
 ly set immerse mould in warm water, turn out and cut in cubes 
 and roll in confectioners' sugar to which has been added a tea- 
 spoon of cornstarch. Vary^by using different fruit juices, fla- 
 vorings and colorings. 
 
130 TRIED AND TRUE 
 
 Invalid Cookery and Diets 
 
 In preparing food for a patient or convalescent, the 
 attending physician's advice otight to be asked and his sug- 
 gestions carefully followed. Always have the dishes well- 
 cooked and the food daintily served ; and these points cannot 
 be over-estimated. It is now recognized that " the proper 
 selection of food, both solid and fluid, is of as much importance 
 as the use of medicaments." Because less exercise is taken, 
 easily-digested food must be given, and small quantities given 
 often are preferred to a large amount or to a variety of kinds 
 only three times a day, as would be allowed with the well 
 person. 
 
 Fresh bread, fried foods, fatty meats and pork, liquors, 
 lobsters, candies, sausages, spices, pastry, potted and pre- 
 served meats, or fish are to be avoided in almost every case. 
 Broths, soft cooked eggs, gruels, milk, toasts, jellies, custards, 
 fruits and chicken can be used, with some exceptions. Baked 
 potatoes are more easily digested than boiled ones, baked 
 apples than raw ones, graham or entire wheat rather than 
 white bread, and broiled or baked meats and fish rather than 
 other kinds. 
 
 In fevers and kidney troubles, the milk diet is often re- 
 commended, and gruels, junket puddings, blancmanges, cream 
 toasts, buttermilk, rice-milk, peptonized milk, albuminized 
 milk, kumyss, nogs, and simple cream soups are variations. 
 
 The value of buttermilk is realized more than ever, and 
 the buttermilk tablets make it practical for those not able to 
 purchase fresh buttermilk. With these tablets one can follow 
 the simple directions, and with the fresh milk and the tablet 
 make the buttermilk which contains just what the diseased 
 body needs in many cases. 
 
INVALID COOKERY AND DIETS Vil 
 
 In diabetes, all sugar and starch ought to be avoided, and 
 this is also true in cases of rheumatism, in which disease all 
 red meats, too, are often forbidden. In cases of nervous dis- 
 orders and stomach troubles, the dietary should be simple and 
 nutritious: lettuce, green edibles, simple fruits, grape juice, 
 malted milk and meat juices are suggested, and starches ought 
 to be discarded. Oranges and strawberries are two fruits often 
 to be avoided in such a case. 
 
 Of the red meats, broiled steak, or only the juice, and the 
 lamb chop, also broiled, are to be first considered; and white 
 fish is always preferred to the salmon or mackerel, for ex- 
 ample. 
 
 Coffee and tea must often be given up. by a patient. 
 
 These few general suggestions are only to aid one in the 
 case of the convalescent, or give a little help when we wish to 
 think of a dainty to send to a neighbor, perhaps just free from 
 the doctor's care, able to eat many things that are easily 
 digested and with an appetite still needing a great amount of 
 coaxing, that nutritious food may be taken and strength 
 gained. 
 
132 TRIED AND TRUE 
 
 Menus for Occasions 
 
 " Wd sit to chat as well as e^t."— -Shakespeare. 
 MENUS FOR FULL COURSE DINNER 
 
 Sardine Canapes 
 
 Julienne Soup 
 
 Olives Radishes 
 
 Oyster and Macaroni Croquettes 
 Fillets of Halibut, Hollandaise Sauce 
 
 Tomato Jelly, Potato Fritters 
 
 Maryland Chicken, Asparagus Tips 
 
 Lettuce Salad Cucumber Salad 
 
 Sultana Rolls Ladies' Fingers 
 
 Crackers Cheese 
 
 Cafe Noir 
 
 Little Neck Clams 
 
 Brown Bread Sandwiches 
 
 Consomme Crisped Crackers 
 
 Oyster Bouchees 
 
 Baked Stuffed Haddock, Dressed Lettuce 
 
 Saddle of Mutton 
 
 Lyonnaise Potato Brussels Sprouts 
 
 Apricot Jelly 
 
 Chocolate Ice Cream with Nuts Cake 
 
 Coffee 
 
MENUS FOR OCCASIONS 133 
 
 SIMPLER DINNER MENUS 
 
 Consomme 
 
 Broiled Steak with Fried Bananas 
 
 Creamed Spinach Mashed Potato 
 
 Lettuce Salad Cucumber Salad 
 
 Coffee Mousse Macaroons 
 
 Walnut Cake 
 
 Cheese Wafers Coffee 
 
 II 
 
 Tomato Soup Bread Sticks 
 
 Fried Fillets of Halibut, Cold Slaw 
 
 Fricassee of Lamb 
 
 Stuflfed Tomato Castle Potato 
 
 Pineapple Salad Nut Salad 
 
 Prune Whips Custard Sauce 
 
 Wafers or Small Cakes 
 
 COMPANY LUNCHEON MENUS 
 
 I 
 
 Grape Fruit in Glasses 
 
 Cream of Celery Soup 
 
 Halibut Croquettes, Dressed Lettuce 
 
 Tournedos of Beef 
 
 Currant Jelly Julienne Potatoes 
 
 Caramel Parfaits Chocolate Cake 
 
 Salted Nuts Cream Mints 
 
 Coffee 
 
 II 
 
 Cream Cheese 
 
 Brown Bread and Cucumber Sandwich 
 
 Chicken and Tomato Bouillon 
 
 Mayonnaise of Salmon 
 
 Crab Meat Cutlets 
 
 Potatoes au Maitre d' Hotel 
 
 Banana Ice Cream Wafers 
 
 Nuts 
 
134 TRIED AND TRUE 
 
 THANKSGIVING MENUS 
 
 I 
 
 Plain Grape Fruit Pulp in Cups 
 
 Oyster Patties 
 
 Roast Turkey, Giblet Sauce 
 
 Baked Sweet Potatoes 
 
 Mashed White Potatoes, Thanksgiving Style 
 
 Onions Stuffed with Nuts and Bake 
 
 Squash Souffle 
 
 Chicken Pie 
 
 Chiffonade Salad 
 
 Thanksgiving Pudding 
 
 Vanilla Ice Cream with Peaches 
 
 Black Coffee 
 
 Nuts Orange Peel 
 
 Oyster Bisque Pickles 
 
 Moulded Halibut Castle Potatoes 
 
 Chicken Timbales, White Sauce 
 
 Roast Turkey, Mashed Potatoes 
 
 Stuffed Onions Fried Cauliflower 
 
 Cranberry Punch 
 
 Crouton Salad 
 
 Pumpkin Pie Golden Sauce 
 
 Steamed Pudding 
 
 Nuts Grapes 
 
 Cheese Caft^ Noir 
 
AfA RKE TING HLVTS 1 3o 
 
 Marketing Hints 
 
 Proper provisions are absolutely necessary fur the best 
 results in our cooking, and in this branch is the first source of 
 true economy. In perishable supplies quantities are not pract- 
 ical, and as some one has truly said, we must buy our expe- 
 rience first. 
 
 In choosing fish, if the eye is bright, the flesh firm and the 
 smell sweet, we know that the fish is fresh. 
 
 In, buying meats, consider the use and do not pay a good 
 price for fat and bones, although these add to the flavor and 
 are to be considered to a reasonable extent, and in beef a 
 certain amount of fat mixed with the muscle gives the best 
 flavor 
 
 The ripeness of fruits and vegetables depends entirely on 
 the time before their use 
 
 In the different cuts of beef one finds the greatest variety, 
 and it ought to be remembered that in the forequarter are the 
 five prime ribs, the five chucks, both for roasts and the first 
 mentioned the most desirable; in fact the chucks are better for 
 small steaks and stews. The neck and sticking piece for 
 mincemeat, the rattle-rand and brisket for corning, and the. 
 shin for soup stock are all in this quarter. In the hind quarter 
 are four divisions: the flank for corning, the round, the rump 
 and the loin. The top of the round makes fair steaks, the 
 bottom a cut for boiling, and the aitchbone a cut for a cheap 
 roast and for stews. In the rump, both the face and back 
 give good roasts and steaks, and the loin gives us the sirloin 
 and the tenderloin. The tip of the sirloin is an excellent small 
 roast, and in the first cut of the sirloin is some tenderloin, and 
 both the first and second cuts are for roasts and steaks. In 
 the sirloin roasts and steaks one pays for some bone, but for it 
 gets a better flavor than in the rump often. 
 
136 TRIED AND TRUE 
 
 Calendar of Food in Seasons 
 
 Apples September to April 
 
 ArtichoUes Winter Months 
 
 Asparagus May and June 
 
 Brussels Sprouts September to February 
 
 Cauliflower Fall Months 
 
 Cod All the year 
 
 Celery Fall and Winter 
 
 Cucumbers May to September 
 
 Flounders All the year 
 
 Halibut All the year 
 
 Lobsters All the year 
 
 Mackerel April to July 
 
 Mushrooms All the year in large markets 
 
 Peaches September 
 
 Peas July and August 
 
 Oysters September to May 
 
 Smelts September to March 
 
 Salmon May to September 
 
 ■ Scallops October to April 
 
 Trout March to September 
 
 Tautog July to September 
 
 Shrimps April to September 
 
 Tomatoes August to October 
 
 Turkeys September to February 
 
TABLE SETTING AND SERVING 137 
 
 Table Setting and Serving 
 
 "All human history attests 
 That happiness for man- — the hungry sinner, 
 Since Eve ate apples, much depends on dinner." 
 
 — Byron. 
 
 In the average home of today the dinner consists of three 
 courses, and if well prepared and neatly served, guests will 
 enjoy such a meal ; and still there will be occasions when a 
 more elaborate dinner is to be served, and the following sug- 
 gestions may help at these times. 
 
 Five, eight or even more courses are used, and for the 
 first, the canap^ ; clams or oysters are suitable ; the soup next, 
 then a fish course, a salad, the dessert, and lastly the cheese 
 and coffee. An entrde can be served before both the fish and 
 meat courses, or in one of these places, and a punch just 
 before the meat, especially if game is served, and often two 
 desserts — a pudding and then a frozen dish. The side dishes 
 decrease as the number of courses increases. 
 
 Understanding that the menu is chosen and that its 
 preparation is not to be considered in this chapter, we next 
 refer to the careful ordering, the second thing to ensure 
 success if the dinner, or whatever the meal, is to be smoothly 
 and consistently served. Often a person fails in this one point, 
 and an extra dish here and the lack of a glass there, or silver 
 placed at an angle of forty-five degrees, are defects which pre- 
 sent themselves readily and cause confusion to detract from a 
 well-composed menu or the most appetizing combination of 
 viands. 
 
 These general rules should be followed as closely as cir- 
 ■cumstances and conditions will allow. Always use a silence 
 cloth, a cotton blanket is an inexpensive and quite satisfactory 
 
138 TRIED AND TRUE 
 
 one ; then place the middle of a carefully ironed tablecloth 
 over this in exactly the middle of the table, and all the sides 
 and ends are sure to be true and equal. For every meal have 
 some simple centrepiece, a simple doyley and a small fern will 
 help to supply this need when neither the wild or the cut 
 flowers can be obtained. Allow about eighteen inches for each 
 " cover " or place, and directly in front of the chair place, an 
 inch from the edge of the table, the service plate, at the right 
 of this the knives needed and at the left the forks. The spoons 
 are placed at the right of the knives, or if there is much silver 
 to be used and limited space, the spoons can be put in front of 
 the plate, with the handles toward the right. The general 
 rule is to place the silver so that it can be taken one piece at a 
 time from the outside as needed. The oyster fork and the 
 spoon for the soup are two exceptions and are often at the 
 right. Place the silver on either side of the plates at right 
 angles with the edge of the table. The napkin ought to be 
 placed at the left, [just beyond the forks, with the corner of 
 single points in the lower right hand corner. At the point of 
 the knives place the tumbler, and at the point of the forks, 
 the butter plate or bread and butter plate, as the case may be. 
 The service plate is removed with the soup plate, or after the 
 first hot course, and all dishes should be put on at the right 
 and removed from the left, unless it is expected that the one 
 served is to help himself, in which case the dish is offered 
 from the left, that the right hand can be easily used to reach 
 the tray. When a person has eaten all that is desired of a 
 course, the silver should be placed across the plate, about in 
 the middle and parallel, if both the knife and fork are to be 
 removed. 
 
 When, at a luncheon, a fruit course is to be served last, 
 the fruit plate, with a doyley, finger-bowl and fruit knife and 
 spoon, may be placed in front of the guest, and then the 
 doyley and finger-bowl should be slipped off by the guest and 
 placed to the left, and is ready for use later. 
 
 Nuts, olives and radishes can be offered during the courses 
 and accepted, as one may wish. Flowers are placed often in 
 
TABLE SETTING AND SERVING 13i> 
 
 front of each cover or across the napkin before the dinner is 
 announced, and a single flower for the gentleman and more 
 for the lady, and the place card and favors should be in front 
 of the plate, as fancy indicates. 
 
 The amount of so-called " agony " varies with each family, 
 but one ought to always be considerate, thoughtful and polite, 
 and apply " style '' according to conditions, and in the home 
 have true family enjoyment and comfort at meal times. 
 
140 TRIED AND TRUE 
 
 JUNKET 
 
 Junket Tablets 
 
 with pure milk and a little flavoring make ex- 
 quisite desserts. The addition of various fruits 
 will make the dessert still more delicious. Ice 
 Cream made with Junket Tablets is unsur- 
 passed for velvety smoothness and is easily 
 digested. As a tempting, nourishing, retainable 
 food for invalids and children, Junket is without 
 a rival. 
 
 10 Junket Tablets 10c 
 
 Junket Brand 
 Buttermilk Tablets 
 
 Compressed lactic ferment culture prepared at 
 the bacteriological department of Chr. Hansen's 
 Laboratory, L openhagen, Denmark. Converts 
 sugar of milk into lactic acid, rendering the milk 
 palatable and healthful, and a preventive and 
 curative for many intestinal disorders. 
 
 15 Tablets 25c 
 
 At grocers and druggists, or by mail direct from the 
 manufacturers 
 
 ...CHR. HANSEN'S LABORATORY... 
 
 Box 2165 — Little Falls, N. Y. 
 
TRIED AND TRUE 
 
 141 
 
 Make 
 Your 0\^n 
 Ice Cream 
 
 And 
 
 You Kno\^ 
 It's Good 
 
 Smoother, richer, better ice 
 cream — more wholesome, 
 purer ices — a more tempting 
 variety of frozen desserts than 
 you could possibly buy any- 
 where can be made at home, 
 in four minutes, with the 
 
 Triple Motion 
 
 White Mountain 
 
 Ice Cream Freezer 
 
 It stirs three ways at once by just 
 turning the handle. This triple mo- 
 tion produces an indescribahly line- 
 grained, creamy result. Lumpy or 
 coarse ice cream is an impossibility 
 with the White Mountain freezer. 
 
 Make ice cream often— itis whole- 
 some when made at home, for you 
 know what is in it. and with the White 
 Mountain Freezer it is easy and rapid 
 — f()Ur minutes at the light 
 k_ ^.— »»^ turning handle, and ii is 
 
 Frozen desserts are 
 frequent and inexpensive luxuries in homes 
 possessing a White Mountain Freezer. 
 
 Frozen Dainties *' Free — A book for you 
 
 Exact instructionsfor making Ice (ream, Ices, 
 
 Sherbets, Frozen Puddings, Kiuits, etc. hend 
 
 for it; you'll enjoy it 
 
 The White Mounlain rreeier Co. 
 
 Dept. 6, Nashua, N. H. 
 
142 
 
 TRIED AND TRUE 
 
 i 
 
 HIGHEST IN HONORS 
 
 Walter Baker & Co.'s 
 
 ocoaiChocolate 
 
 129 
 
 Years of Constantly 
 Increasing Sales 
 
 Highest Awards In 
 Europe and America 
 
 A medical writer says — "The 
 f use of a thoroughly reliable prep- 
 aration of cocoa should be uni- \ 
 versally encouraged, and it is the 
 consensus of opinion among med- 
 ical men as well as laboratory 
 workers that the breakfast cocoa 
 manufactured by Walter Baker 
 & Co. Ltd., not only meets tlie 
 indications, but accomplishes even 
 more than is claimed for it. " 
 
 f 
 
 Registered 
 U. S, i'vx. Office 
 
 WALTER BAKER & CO. Ltd. 
 
 DORCHESTER, MASS. 
 
 Established 
 1780 
 
TRIED AND TRUE 
 
 143 
 
 CHOICE 
 
 1bou8e JFurni8bin08 
 
 Nc 
 
 FOREIGN and DOMESTIC. 
 
 O other house in this country can show such 
 a variety. French Fry Pans ; Jelly Sieves ; 
 Enamelled, Tin, and Copper Moulds — more than 
 X2CO patterns and different sizes ; Souffi^ Dishes ; 
 Coffee Mills ; Pepper Mills ; Table Coffee Roasters ; 
 Coffee Pots and Machines ; Pot au feu ; Shirred 
 Egg Dishes ; Casseroles ; Marmites ; Salad Forks 
 and Spoons ; Salad W ashers ; Cook's Knives ; 
 Hateletts ; Vegetable Cutters ; Paste Cutters ; 
 Ramikens ; Parisien Potato Cutters ; Wood Cook- 
 ing-School Spoons ; also, a large variety of English 
 and German Culinary Goods. 
 
 We call special attention to our Plate-Warmers, 
 to use with cliarcoal and for register. 
 
 English Knife Machines clean from Iv^o to eight 
 knives at a time. Also, Knife Boards. 
 
 Fireplace Fittings, Andirons, Fenders, Fire Sets, 
 Brushes, and Bellows. 
 
 Ihe Original 
 
 WATERMAN 
 
 Stores 
 
 F. A. WALKER & CO. 
 
 House Furnishers, 
 
 Importers —Wholesalers — Retailers. 
 
 Established, 1839. 
 
 83=85 CORNHILL, BOSTON, MASS. 
 SCOLLAY SQ. SUBWAY STATION. 
 
 ^ 
 
144 
 
 TRIEV AND TRUE 
 
 T\^o Handy Articles 
 
 For Your Gas Range 
 
 THE VULCAN TOASTER 
 
 Can be used on any kind of a stove. 
 Four slices of bread can be toasted 
 at one time. The finished toast is 
 positively free of all foreign and 
 disagreeable tastes, as the bread 
 never comes directly in contact 
 with the flame. Tea or coffee may 
 be prepared on the top .of the 
 Toaster without interfering with 
 the toasting. Four slices of bread 
 can be toasted in two minutes. The 
 outside of the slice is toasted evenly 
 from edge to edge — a delicious golden brown While the outside is 
 crisp and snappy, the inside of the slice is as soft and palatable as a 
 freshly-baked biscuit. Owing to the use of the square radiator, obnoxious 
 gases and products of combustion are prevented coming in contact with 
 the bread. For this reason, the Vulcan is the only Toaster upon which 
 the finished toast is free of all foreign tastes. 
 
 The Unperforated Strip Prevents 
 Burning 
 
 No. 115 
 
 THE 
 
 VULCAN CAKE 
 
 GRIDDLE 
 
 The only Griddle on which it is pos- 
 sible to prepare perfect pancakes over 
 the flame of a gas range or hot plate. 
 Four cakes can be cooked at one time ; 
 browns the cakes evenly and quickly. 
 The ordinary Griddle cannot be used 
 on a gas range or hot plate, as the heat produced is concentrated within a 
 limited area. With the ordinary Griddle, the cakes nearest the centre 
 burn, while those further removed cook very slowly. The heat deflector 
 in the Vulcan Cake Griddle distributes the flame. Openings provided 
 near the top draw the flame upwards, equally distributing the heat over 
 the entire cooking top. Cakes cook equally as well at the extreme edge 
 of the griddle as at the centre. Diameter of griddle, 11 inches ; depth, 
 23^ inches. 
 
 For Sale ar all Gas compaoles, Depariment and Hardware Stores 
 
 Manufactured by 
 
 WILLIAM M. CRAINE CO., 16-15-20 W. 32d St., NCW Yorh 
 
TRIED AND TRUE 
 
 145 
 
 Grape Juice 
 
 It is just the pure juice of the choicest Concord 
 * Grapes transferred from the clusters to new 
 bottles without change or addition of any kind- 
 That's why it is the choice of the careful house- 
 wife, the thoughtful mother and discriminating 
 hostess, for serving at meal-time or between meals 
 as a beverage, or in the form of an unfermented 
 punch or as a dessert. 
 
 If your dealer doesn't keep Welch's, send $3 00 for 
 trial dozen pints, express prepaid east of Omaha. 
 Booklet of forty delicious ways of using Welch's 
 Grape Juice, free. Sample 3 oz. bottle by mail, 10c. 
 
 The Welch Grape Juice Co. 
 
 Westfield, New York 
 
146 TRIED AND TRUE 
 
 Save Fuel, Time, Strengfth 
 
 By Usin g" WEAR-EVER" Aluminum Utensils 
 
 " Wear=Ever " Aluminum Cooking Utensils are not 
 only light in weight, dainty, clean, delightful to use, non- 
 poisonous and durable, but they also save fuel, because, in 
 aluminum, the heat quickly spreads — spreads to every part 
 of the utensil, and also, when heated, only a moderate fire 
 is needed to keep them hot. Thus used, "Wear-Ever" 
 Utensils do not scorch, and the saving in gas and coal bills 
 is considerable— you can put the difference into better food. 
 
 Time is saved because it is not necessary to stir food continually 
 in order to have it cook nicely in " Wear=Ever" Aluminum Utensils. 
 Strength is. saved because Aluminum is at least one-third lighter than any 
 other metal used in manufacturing cooking utensils. 
 
 Then, too, no metaUic poisoning is possible if aluminum ware is 
 used ; whereas there is danger of poisoning from copper, brass or plated 
 ware. There is no enamel to chip off in the food nor to leave a place in 
 the bottom of the utensil which will burn the food readily. 
 
 " Wear-Ever " Aluminum Utensils do not corrode or become 
 rusty. They are as near indestructible as any utensils can be, for they 
 are solid metal throughout 
 
 Heat evenly applied is necessary to perfect cookery. Aluminum 
 so absorbs and holds heat that it produces even heat and therefore the 
 best results in the cooking of foods that contain milk and eggs. 
 
 "Wear=Ever" Utensils insure the even temperature of food 
 being cooked and the even " temper " of the person doing the cooking. 
 
 It is not an unusual thing nowadays to see bright, shiny cooking 
 utensils in some kitchen that look as if they had been bought the day 
 before, but which have been in daily service for nine years. 
 
 The same utensils in tin plate or enamel would — well you know 
 just about how they would look if they were to be found at all in a kitchen. 
 
 " Wear=Ever " Aluminum Utensils are not expensive. Their first 
 cost is not much greater than that of good grade enamel utensils, and 
 when the fact that they will last a lifetime is considered, they are by far 
 the cheapest utensils on the market. "\A/PAP C\/rD" 
 
 Utensils bearing the " Wear=Ever " trade- VVtA!\"LVLt\ 
 
 mark are made by the makers of the metal^they 
 are made to give satisfaction for a lifetime. Al- 
 ways look for the trade-mark. 
 
 For booklet. " Aluminum Kacts," and Catalogue TAG 
 
 illustrating 1!25 different styles and sizes, drop a postal __; _r, 
 
 card to \ >k . 
 
 TheAluminum Cooking Utensil Co. x^| 
 
 Pittsburg. Pa. TRADEMARK 
 
TRIED AND TRUE 
 
 147 
 
 VEVVE CHAFF ARD 
 
 Pure Olive Oil 
 
 BOTTLED IN FRANCE 
 
 IN HONEST BOTTLES 
 
 FULL QUARTS 
 FULL PINTS 
 FULL HALF^PINTS 
 
 S, S, PIERCE CO,, Boston 
 
 Sole Agents for the United States and Canada 
 
 BELLS SEASONING-^ 
 
 40Years of Success;40Years pref eired by I 
 ChefsXooks £/'Housekeepers/(?r ^^~~^ 
 delicately flavoring Dressings 
 forPoultfg,Game,Meats,Fish. 
 Insist onBELCS the original. 
 
 MEAT OR TURKEY DRESSING (equally good when baked and 
 served separately) . Toast 7 or 8 slices of white bread. Place in a 
 deep dish, adding butter size of an egg. Cover with hot water to 
 melt butter and make bread right consistency. ADD AN EVEN 
 TABLESPOON OF BELL'S SEASONING, an even teaspoon salt, and 
 4 slices of salt pork, fried to a crisp and chopped fine. When well 
 mixed, stir in 1 or 2 raw eggs. 
 
 NOTE. — The above dressings may be improved, to some tastes, by adding chopped nuts of any kind — ■ 
 chestnuts, peanuts, walnuts, etc. Oysters also give a fine flavor. 
 
 OF YOUR GROCER. The small, or 10c can will flavor the dressing for 100 lbs. 
 of meat, game, fish or poultry ; the large, or 25c can for 300 lbs. The 1-lb. and 
 S-lbs cans are purchased by all first-class hotels and restaurants. 
 
 For Delicious Sausages, Flavor with Bell's Sausage Seasoning 
 
 1381 
 
148 
 
 TRIED AND TRLTE 
 
 MINUTE, 
 TAPIOCA 
 
 Makes a dessert not only dainty and enjoy- 
 able, but possessing great food value. One 
 
 of the best known expert chemists in the 
 country analyzed Minute Tapioca fourteen 
 years ago, when it was first put on the mar- 
 ket, and wrote of it as follows : 
 
 Gentlemen. I have examined your Minute Tapioca 
 and find it a triumph of new science, a pure and perfect 
 article, rich in nutriment, readily digested and deli- 
 cious. Yours respectfully, 
 
 WiLLARD H. Morse, 
 Consulting Chemist, Westfield, N. J. 
 
 This is a rare instance in which a scientist 
 becomes enthusiastic and praises the arti- 
 cle tested. So much for Minute Tapioca's 
 value — now a word as to its convenience. 
 
 IT REQUIRES NO SOAKING, 
 but is, like the Minuteman, always ready. Quickly cooked, 
 never soggy, gummy or lumpy, but light and dehcious. 
 
 A Package Makes 6 Quarts. 
 
 Ask. your grocer for it. Look for the 
 MINUTBMAN on the package. 
 
 MINUTE TAPIOCA COMPANY, Orange, Mass. 
 
 miNUTE 
 
 <i> 
 
 IP"- 
 
 .^^^v^''"if■««^/« 
 
 Try this Receipt 
 for Coffee Jelly 
 
 Place one envelope of Minute 
 Gelatine, one half cup of sugar 
 and a pinch of salt in a pint cup, 
 fill the cup with boiling coffee, 
 stir thoroughly one minute, strain 
 into a mold and set to cool. Serve 
 with cream and sugar. 
 
 Besides being the richest, purest, 
 best gelatine on the market, 
 
 INUTE 
 GELATINE 
 
 comes already measured, each 
 package containing four envelopes. 
 Each envelope makes one pint, a 
 whole package making one half 
 jjallon of dessert. 
 The receipt here given is one of 35 tested receipts published in the 
 Minute Cook Book, sent free. 
 
 ASK YOUR GROCER FOE MIXUTK GEL.^TIXE .\XD DECLINE SUBSTITUTES. 
 Look for the Minuteman on the package. 
 
 MINUTE TAPIOCA COMPANY, ORANGE, MASS. 
 
 PLAIN 
 
 GELATINE 
 
 ALL MEASURED 
 
TRIED AND TRUE 
 
 149 
 
 FLEISCHMANN'S 
 
 COMPRESSED YEAST 
 
 HAS NO EQUAL 
 
 KITCHEN BOUQUET 
 
 GIVES A DELICIOUS FLAVOR AND RICH COlOfi TO SOUPS. SAUCES, GRAVIES ETC. 
 
 USED BY LEADING CHEFS AND 
 EMINENT TEACHERS OF COOKERY 
 
 SAMPLE FREE' 
 
 THE PALISADE MF& CO 
 
 Z65 CLINTON AVt. WEST HOBOKEN.N.J 
 
 By CAROLYN PUTNAM WLBBLR 
 Five hundred recipes with practical culinary suggestions 
 
 price, 75 dents 
 
 For Sale : Prince's Book Store, 1 08 Merrimack Street, Lowell ; 
 
 or, sent postpaid, Miss Carolyn Putnam Webber, 
 
 " Hillside," Bedford, Mass. 
 
i:,0 
 
 TRIED AND TRUE 
 
 ^^^mm^mm. 
 
 
 fm 
 
 im 
 
 -RaisiJi 
 
 •Ja^ 
 
 FLOUR 
 
 A Biscuit Flour A Cake Flour 
 A Griddle Cake Flour 
 
 Its high quality and exact composition 
 gives uniform and perfect results. If you 
 are interested in good cookery, send for 
 booklet. "Reliable Recipes" free 
 
 our 
 
 for the asking. Try some of the rules and 
 
 A SURPRISE AWAITS YOU 
 
 RELIABLE FLOUR CO., BOSTON, MASS. 
 
TRIED AND TRUE 
 
 161 
 
 CO NGRESS »*S 
 
 jO^|S] 
 
 ipWDER 
 
 An absolutely pure Grape Cream 
 Tartar Baking Powder of great- 
 est efficiency and health-conduc- 
 ing quality=^-^^==--= 
 
 It is entirely free from alum, ammonia, 
 tartaric acid, phosphate, and all objection- 
 able substances. For your protection the 
 government compels the printing of the formula on 
 Baking Powder labels. Look at the formula on your 
 Baking Powder, and then you will ask grocers for 
 CONGRESS Baking Powder, the pure Grape Cream 
 Tartar Baking Powder. 
 
 SLADE'S -l^s 
 
 SPICES 
 
 Go further and produce 
 better results than other 
 spices. SLADE'S are 
 Pure and Good. 
 
 Ensure good results by 
 
 using SlADE's. Ask grocers 
 
 D. ^ L. Slade Company 
 
 Boston 
 
162 TRIED AND TRUE 
 
 " A Simple Test " 
 
 for showing the difference in strength and flavor of 
 different Vanilla extracts will be sent free on request. If 
 you have never used Miner's Vanilla, send two-cent 
 stamp for postage on a FREE sample, and then, by 
 " A Simple Test," prove to your complete satisfaction 
 that 
 
 Miner's Standard Vanilla 
 
 is much stronger and finer flavored, and therefore goes 
 farther and costs less, than any other Vanilla you have 
 ever used. 
 
 B. F. Miner, F. S. Sc. (London), who, after years of 
 research and experiment, perfected the process by which 
 this remarkable extract is made, was elected to a Life 
 Fellowship in the Society of Science, Letters and Art of 
 London, for Eminence in Practical Science, in recogni- 
 tion of his achievements in the making of Vanilla from 
 Vanilla Beans, 
 
 Carolyn Putnam Webber 
 
 Teacher of Cookery, says of Miner's Extracts: "After 
 having tried many kinds of flavoring extracts, I have for 
 the past six years used Miner's, because they give the 
 best results. In almost constant use in the home and 
 class-room, and on the lecture platform, I have proved 
 them to be all that is claimed for them." 
 
 Miner's Standard Extracts 
 
 Are made, and guaranteed under the Food and Drugs 
 Act, June 30, 1906, No. 3712, only by 
 
 The Toiletine Co, 
 
 Montague, Mass, 
 
TRIED AND TRUE 163 
 
 WASHBLRN-CROSBY CO. 
 
 Gold Medal Flour 
 
154 TRIED AND TRUE 
 
 pus 
 
 ;aJUIDCOFFE£ 
 Remember 
 The Name 
 
 THEY SWEAR BY IT 
 
 The girl behind the stove endorses •• Puri=tan- 
 
 ated " coffee. Where it is used no fault is found. 
 " Puri-tan-ated " is pure, genuine coffee. It has 
 been cleansed and purified by the removal of the 
 bitter-tasting, cellulose tissue, which contains a form 
 of poisonous tannic acid. It can be cooked enough 
 to get all the coffee goodness out of the berry, because 
 there are no obnoxious elements to detract from the 
 coffee flavor. The brew made from " Pui=tan=ated " 
 is as good warmed over the next day as when freshly 
 prepared. 
 
 At reliable grocers in 1-lb. cans, granulated 
 
 CLARK, COGGIN & JOHNSON GO. 
 
 Coffee Importers and Roasters 
 
 Boston, Mass. 
 
 Demonstration Lecture Courses Catering and Special Orders 
 
 Practice Classes Private Lessons 
 
 MISS CAROLYN PUTNAM WEBBER 
 
 ITeacber of Coof^er^ 
 
 " Hillside ■■ 
 Teleptione Connection Bedford. Massachusetts 
 
NDLX 
 
 Almond Charlotte Rusae Ill 
 
 Apple Charlotte 108 
 
 Compote 113 
 
 Dumpling ., a6 
 
 Flawn 95 
 
 Krilters 47 . 
 
 IQ Rice 109 
 
 Manhattan 113 
 
 Meringue 112 
 
 Pralin(5es 107 
 
 Snow 112 
 
 Steamed Ill 
 
 Apricot Souffle 97 
 
 Asparagus Soup' 14 
 
 AspioJelly .■ 53 
 
 Uaked Fish k la Carleton 19 
 
 Haddock 18 
 
 Banana Island 108 
 
 Bavarian Cream 108 
 
 Beans, Pressed 50 
 
 Rarebit 54 
 
 Beef, Balls 24 
 
 Camelon 25 
 
 Casserole of 26 
 
 B'illet ii la Napoli 25 
 
 Olives 26 
 
 Pressed 30 
 
 Ragout 25 
 
 Scalloped 25 
 
 Spiced 26 
 
 ViennaStyle 27 
 
 Biscuit, Princess 122 
 
 Biscuits , Baking Powder 66 
 
 Pin Wheel 66 
 
 Bisque, Clam 16 
 
 Ojster 16 
 
 Blancmange, Chocolate 110 
 
 IrishMoss 106 
 
 Bobotee 30 
 
 Boston Delight 100 
 
 Bouch^ea, Chicken 94 
 
 Oyster 94 
 
 Sweet 95 
 
 Bouillon, Clam 16 
 
 Brambles 92 
 
 Bread, Brown 62 
 
 Bread, Entire Wheat 61 
 
 Fried 67 
 
 Nut 62 
 
 Rye 61 
 
 Southern Spoon 66 
 
 Sweedish 63 
 
 White Wheat 60 
 
 Brioche, Holland 62 
 
 Paste 63 
 
 Buns, Glazed Currant 64 
 
 HotCross 60 
 
 Butter, Cups 78 
 
 Lemon 34 
 
 Maitre d' Hotel 34 
 
 Nun's 116 
 
 C 
 
 Cake, Angel 79 
 
 Aunt Betsey 79 
 
 Cherry 78 
 
 Chocolate 80 
 
 Christmas 76 
 
 Cocoanut Tea 96 
 
 Cornstarch 76 
 
 Date 79 
 
 Delicate 74 
 
 Dreamy Sponge 76 
 
 Exquisite 74 
 
 Fig 77 
 
 Foundation 73 
 
 Florida Nut 77 
 
 Ginger 78 
 
 Gold 80 
 
 Hot Water Sponge 73 
 
 Italian 75 
 
 Jelly Roll 80 
 
 Lady Baltimore 76 
 
 Lily 74 
 
 Mocha 76 
 
 Mother's Fruit 77 
 
 Nut 75 
 
 Orange '. 74 
 
 Princeton Orange 74 
 
 Silver 78 
 
 Simplicity 80 
 
 Sponge 73 
 
 St. Valentine 78 
 
 Canapes, Caviare 9 
 
 Valentine 10 
 
Caramels, Plain 127 
 
 Chocolate 128 
 
 Carrots, Glazed 39 
 
 Cauliflower, Fried 39 
 
 Cecils 30 
 
 Celery and Tomato Purie 16 
 
 Cream Soup 15 
 
 Brown Soup , 13 
 
 Charlotte Russe 110 
 
 CheeaeCrlsps 17 
 
 Ramekins 51 
 
 Souffle 54 
 
 Souffle with Pastry 92 
 
 Straws 91 
 
 Toast with Bacon 64 
 
 Cherry Russe 110 
 
 Cherries, Stuiled 129 
 
 Chestnuts en Casserole 47 
 
 Chicken, Bouch^es 94 
 
 Creamed 52 
 
 Maryland 28 
 
 Timbales 44 
 
 Soup 13 
 
 Chocolate 125 
 
 Blancmange 110 
 
 Creams 126 
 
 Moulds 109 
 
 Sticks 129 
 
 Whips 104 
 
 Chops au Figaro 28 
 
 Kn Papillotte 27 
 
 Lamb, Ji la Catalane 27 
 
 Cocoa 124 
 
 Cocoanut Mould .- 104 
 
 Cocktail, Oyster 9 
 
 Codfiah Pufl 46 
 
 Roll 20 
 
 Souffl(5 49 
 
 Coffee 124 
 
 Cakes 61 
 
 Creams 114 
 
 Jelly 107 
 
 Gond^s 95 
 
 Cookies, Boston 86 
 
 Cornstarch 86 
 
 Hermits 84 
 
 Luncheon 86 
 
 Nut 84 
 
 Reliable 88 
 
 Springfield 84 
 
 Sugar Ginger 86 
 
 Thick Molasses 86 
 
 Corn, Reliable Cakes 67 
 
 Soup 16 
 
 Timbales 45 
 
 Cordial, Pineapple and Strawberry . 10 
 
 Coup Suzanne 120 
 
 Strawberry 121 
 
 Cream Baskets 95 
 
 Cream Horns 92 
 
 Puffs 110 
 
 Rings 110 
 
 Crisped Crackers 16 
 
 Crisps, Cornmeal 66 
 
 Lemon 93 
 
 Croquettes, Fish 47 
 
 Meat 46 
 
 Salmon 46 
 
 Croustades 48 
 
 Croutons 16 
 
 Custards, Caramel 107 
 
 Soft 107 
 
 Cutlets, Lamb 27 
 
 Pork 29 
 
 D 
 
 Date Shape 107 
 
 Dates with Cream 109 
 
 Doughnuts, Plain 88 
 
 Raised 87 
 
 Dressings, Cream 65 
 
 French 55 
 
 Mayonnaise 55 
 
 Turkey 31 
 
 Dumplings 28 
 
 E 
 
 Eggs, Baked 42 
 
 Creamed 43 
 
 Deerfoot Shirred 41 
 
 Golden Rod 42 
 
 In Nest 41 
 
 Omelet 40 
 
 Planked 42 
 
 Scotch 43 
 
 Scrambled 43 
 
 Spanish 42 
 
 Stuffed 42 
 
 Timbales 44 
 
 F 
 
 Figs, Steamed 129 
 
 Fillet & la Soufiie 49 
 
 In Ramekins 48 
 
 Fillings, Chicken 94 
 
 Cream 95 
 
 Fruit , 76 
 
 Lemon 93 
 
 Maple Sugar 82 
 
 Orange 83 
 
 Orange 91 
 
 Oyster 94 
 
 Finnan Haddie 20 
 
 Pish Turbans in Batter 48 
 
 Florentines gg 
 
 Flume Flannel Cakes 68 
 
 FrappS, Orange us 
 
 French Cream 106 
 
 Fondant i2(i 
 
 Prunes 129 
 
Fritters, Apple 47 
 
 Peach 47 
 
 Pineapple 47 
 
 Washington 46 
 
 Frostings, Boiled 81 
 
 Blended 81 
 
 Caramel 1^2 
 
 Confectioners' 81 
 
 Cream 81 
 
 Creamy 82 
 
 Marshmallow 82 
 
 Mocha 83 
 
 Orange 82 
 
 Tutti Frutti 83 
 
 Fudge, Cream 127 
 
 Marshmallow 127 
 
 G 
 
 Gems, Entire Wheat 63 
 
 Graham 66 
 
 Gingerbread, Fairy 86 
 
 Sponge , 87 
 
 Grape Fruit Jelly 10 
 
 Juice Sponge Ill 
 
 Grenadines 27 
 
 GriddleCakes 69 
 
 Rice 67 
 
 H 
 
 Halibut k la Flamande 18 
 
 Au Lit 20 
 
 Cutlets 19 
 
 Moulded 20 
 
 Turbans 19 
 
 Ham and Eggs, Creamed 51 
 
 Mousse S2 
 
 Hearts and Rounds 79 
 
 Hors d'Oeuvre of Shrimps 10 
 
 Ice Cream, Banana 119 
 
 Caramel 119 
 
 Cofeee 119 
 
 Ginger 120 
 
 Junket 121 
 
 Philadelphia 119 
 
 Pineapple 121 
 
 Strawberry 119 
 
 Vanilla 119 
 
 Imperial Sticks 17 
 
 J 
 
 Jelly, Coffee 107 
 
 Kurnquat Ill 
 
 Roll 80 
 
 burprise 107 
 
 Jolly Boys 68 
 
 Julienne Suup 12 
 
 Julep, Mint 124 
 
 Jumbles, Chocolate 86 
 
 Kaiser >Semm«ln 61 
 
 Kidgeree ...' 52 
 
 Kurnquat Jelly Ill 
 
 L 
 
 Ladies' Fingers 78 
 
 Lamb Chops t la Papillotte 27 
 
 Au Figaro 28 
 
 Cutlets 27 
 
 Rechauffe 28 
 
 Sauted Fillet 28 
 
 Stew 2S 
 
 Lemon, Butter 34 
 
 Syrup 125 
 
 Lettuce, Swedish 9 
 
 Liver, Broiled 29 
 
 Lobster, Broiled Live 22 
 
 i la Newburg 22 
 
 Loaf , Prune 67 
 
 Veal 29 
 
 M 
 
 Macaroon Cream 106 
 
 Macaroni, Creamed 51 
 
 Delmonico 51 
 
 Rarebit 53 
 
 Madeleines 77 
 
 Maitre d'Hotel Butter 34 
 
 Maraschino Cloves 93 
 
 Marshmallows, Rolled los 
 
 MeatSouftl^ 31 
 
 Mousse, Ctiffee 120 
 
 Chocolate 120 
 
 Ham 62 
 
 Muffins, Berkshire 65 
 
 Fried Rye 69 
 
 Graham 65 
 
 Oatmeal 66 
 
 Twin Mountain G4 
 
 Mutton Balls 30 
 
 N 
 
 Nut Rnsse no 
 
 Sticks 86 
 
 Nuts, Salted 128 
 
 Omelet, Bread 40 
 
 Egg 40 
 
 Fruit 41 
 
 Pineapple 41 
 
 Soubise 41 
 
 Onions, Stuffed 39 
 
 Orange Float 109 
 
 FrappC 118 
 
 Peel Candied 128 
 
 Pudding 97 
 
 Soufll^ 98 
 
 Oysters 4 I'Astor Jl 
 
 £1 la Newburgh 48 
 
Oysters Ji laThorndike 21 
 
 Bisque IG 
 
 Bouchi^es 94 
 
 Cocktail 9 
 
 Escalloped 54 
 
 Louisanne^ 21 
 
 Panned 22 
 
 Pie .' 96 
 
 P 
 
 Parfaits, Angel 122 
 
 4. la Carlos 123 
 
 Maple 132 
 
 Silver 120 
 
 Paste, Plain 89 
 
 PufE 89 
 
 Patties, Shrimp 95 
 
 Scallop 96 
 
 Pea, Sonp 15 
 
 ' Timbales 45 
 
 Peach, Delight 103 
 
 Fritters 47 
 
 Pralines 93 
 
 Sherbet 121 
 
 Peanut Cubes 127 
 
 Peppers, Stuffed 39 
 
 Peppermint 127 
 
 Penuchio 128 
 
 Pie, Cocoanut 90 
 
 Chocolate Custard 90 
 
 Fig 90 
 
 Franipan 90 
 
 Mince 92 
 
 Pumpkin 91 
 
 Veal and Oyster 96 
 
 Pineapple Cot dial 10 
 
 Cups 93 
 
 Fritters 47 
 
 Ice Cream 121 
 
 Souffl<5 112 
 
 Planked Eggs 42 
 
 Fish 20 
 
 Steak 24 
 
 Pop-overs 63 
 
 Graham 64 
 
 Pork, Cutlets 2il 
 
 Potato, Chamberry' 38 
 
 Chateau 37 
 
 Creamed 38 
 
 Delmonico 49 
 
 Duchess 37 
 
 French Fried SB 
 
 Golden Rod •...■.. .i38 
 
 Julienne '..'..v. -'38 
 
 Mashed 37 
 
 Puff 49 
 
 Waldorf ., 37 
 
 Praline Powder 93 
 
 Puddings Si I'Adrea Ill 
 
 Almond 9S 
 
 Pudding aux Amandes 99 
 
 Baked Indian 102 
 
 Chocolate 101 
 
 Chocolate'Bread 100 
 
 Christmas 101 
 
 Cottage 98 
 
 Date 100 
 
 Delmonico 98 
 
 Delmont 102 
 
 February .• 101 
 
 Fruit 99 
 
 Junket 113 
 
 Lemon 114 
 
 Log Cabin 112 
 
 Marshmallow 112 
 
 Orange 97 
 
 Popcorn 103 
 
 Tapioca 103 
 
 Thanksgiving 99 
 
 Steamed Chocolate 100 
 
 Steamed Graham 103 
 
 Puffs,Cream 110 
 
 Raspberry 94 
 
 Punch, Cherry 125 
 
 Cranberry 122 
 
 Fruit 126 
 
 Grape 125 
 
 Pineapple 125 
 
 Q 
 
 Queen's Dainty 106 
 
 R 
 
 Ramekins k la Stuy vesant 50 
 
 Cheese 62 
 
 Fillets in 48 
 
 Rarebit, Bean 64 
 
 Macaroni 53 
 
 Welch 63 
 
 Rice, Patched 52 
 
 Rolls. French 64 
 
 German 62 
 
 Salad 71 
 
 Sandwich 71 
 
 Surprise 67 
 
 Rusks, Tea 65 
 
 Almond Charlotte Ill 
 
 Russe, Charlotte 110 
 
 Cherry 110 
 
 Nut 110 
 
 S 
 
 Salad. Banana 57 
 
 Berkshire 66 
 
 Chicken Jelly 57 
 
 Chiffonade 68 
 
 Crouton 58 
 
 EgK 57 
 
 German Apple 58 
 
 German Tomato 56 
 
 Grape FTuit 68 
 
Salad, II ungarian 57 
 
 Italian 56 
 
 Jellied Toriiato B6 
 
 Knickerbocker ■ 58 
 
 Luncheon 57 
 
 Potato 57 
 
 Russiiin 57 
 
 Sardine 56 
 
 Thorndike 56 
 
 Salmon Croquettes 46 
 
 Ui^chauffe 51 
 
 Surprise 29 
 
 Timbales 4S 
 
 Sandwiches, Brunswick 70 
 
 Club 71 
 
 Creamed CliicUen 70 
 
 Lunclieon 70 
 
 Mosaic 71 
 
 Reception 71 
 
 Ribbon 71 
 
 Sardine 70 
 
 Sardines au Maire 10 
 
 Hreaded 21 
 
 Sauces, Almond 116 
 
 Bechamel 35 
 
 Brown 33 
 
 Caramel 117 
 
 Chocolate 115 
 
 Cream 34 
 
 Custard HO 
 
 Espagnole 35 
 
 Figaro 35 
 
 Foamy 110 
 
 French Hollandaise 32 
 
 German 117 
 
 Golden Rod 34 
 
 Henriette 35 
 
 Ketchup 33 
 
 Lemon 116 
 
 Liquid 115 
 
 Maraschino 93 
 
 Milk 33 
 
 Mousseline 116 
 
 Mushroom 34 
 
 Peach 116 
 
 Sabayon 117 
 
 Soubise 38 
 
 Spanish 33 
 
 Tartar 35 
 
 Tomato 33 
 
 Vanilla 116 
 
 Scallops, Fried 22 
 
 Mock 20 
 
 Patties 95 
 
 Sea Foam 126 
 
 Shepherd's Pie 50 
 
 Sherbets, Fruit 121 
 
 Lemon 121 
 
 Peach 122 
 
 Shortcake, Nottingham 102 
 
 Prune 103 
 
 Shrimp, Hors d'Oeuvre 10 
 
 In Tomato Cases 11 
 
 Patties 95 
 
 Wiggle 48 
 
 Smelts, Fried 21 
 
 Souffli', Apricot 97 
 
 Cheese 54 
 
 Cocoanut 102 
 
 Codfish 49 
 
 Cold Meat 51 
 
 Cracker 17 
 
 Cupid's 99 
 
 Meat 31 
 
 Orange 98 
 
 Pineapple 112 
 
 Squash 39 
 
 Vanilla 106 
 
 Soup, Asparagus 14 
 
 Brown Celery 13 
 
 Chicken 13 
 
 Cream of Celery 15 
 
 Cream of Corn 15 
 
 Cream of Pea 16 
 
 Creole 13 
 
 Golden 14 
 
 Julienne 12 
 
 Mock Bisque 14 
 
 Royal 15 
 
 Tomato 14 
 
 Spanish Cream 109 
 
 Spinach ^ r Henriette 31 
 
 And Kgg :« 
 
 Squash, Baked 39 
 
 SoufBiS 39 
 
 Steak, Planked 24 
 
 Hamburg 26 
 
 Salisbury 25 
 
 Stock, Brown 13 
 
 White 13 
 
 Sweedish Lettuce 9 
 
 Sweetbread, Broiled 31 
 
 Syrup, Lemon 22 
 
 Tapioca, Cocoanut 113 
 
 . Cream 108 
 
 Maple 113 
 
 Prune 105 
 
 Tarts, Calv6 94 
 
 Cream 92 
 
 Marlone 91 
 
 Orange 91 
 
 Vienna 94 
 
 Tea 
 
 Timbales, Cases . 
 
 Chicken 
 
 Corn 
 
 Egg 
 
 125 
 50 
 44 
 46 
 41 
 
Timbales, Imperial 46 
 
 Pea 46 
 
 Ring 45 
 
 Salmon 45 
 
 Tomato and Corn ... . 11 
 
 Cream Toast 51 
 
 Soup 14 
 
 Stuffed 38 
 
 Virginia Style 38 
 
 Turkish Delight 129 
 
 U 
 
 Uncooked Cream Foundation 126 
 
 Veal Loaf. 
 Pie ..., 
 
 /yCA,<■t'^y^'^^tl^ 
 
 Vol-au-Vent 94 
 
 Violet Cream 106 
 
 W 
 
 Wafers, Date 87 
 
 Quaker 85 
 
 Rolled. 85 
 
 RolledWalnut 87 
 
 Waffles, Rice 68 
 
 WelchRarebit 53 
 
 Whips, Chocolate 104 
 
 Prune 106 
 
 Wintergreena 127 
 
 9(i Zwiebach . 
 
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