MUa ^HAT TO GOOR AND HOW TO COOil IT Mirs, "vy. A. JoKnsoiik fmamtmumot t /m m mmm EVENTH EDITION ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912 B Cornell University M Library The original of tliis 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/cu31924089510329 WHAT TO COOK, -AND- HOW TO COOK IT. A Book Containing Directions foe Cooking in its Various Forms, with Nearly a Thousand Receipts, from the Simplest and Most Practical to the Higher Order « AND More Ornamental Dishes. compiled by Mrs. W. a. JOHNSON, Paris, Ky. 1899: Pentecostal Hebald PBESSk Louisville, Kt. COPYRIGHTED B8 «JES. W. A. JOHNSOU, OCT. 10, 1899. "TaTole of Oontents. DiKECTIONS AND ExPIiA- NATIONS— Boiling 5 Steaming: 5 Stewing 5 Baking 5 Roasting 5 Broiling 5 Frinasseeing 5 Sauting 5 Frying 5 ToTestFat 6 To Olariiy Fat 6 Preparing Abt i c l, e s FOR Cooking — Crumbing 7 Larding 7 Daubing 7 Boning 7 Trussing 8 Measuring AND Mixing 9 Table of Weights— 10 Helpful, Hints and Things Worth Know- ing— 11 Miscellaneous — u Soups— Soup Stock 16 Brown Soup Stock 16 White Soup Stock 17 Compound Stock 17 Mixed Stock 18 Consomme 18 Bouillon 18 Black Bean Soup 18 Pea Soup, No. 1 19 Pea Soup, No. 2 : 19 FAQB Macaroni Soup 19 Julienne Soup 19 Tomato Puree 20 Vegetable Soup 30 Chicken Gumbo 20 Okra Soup 21 Chicken Soup 21 Lenten Soup 21 Hacedoine Soup 21 Wine Soup 22 Wine of Sago Soup 22 Tomato Bisque 23 Oyster Bisque 22 Cream of Oyster Soup 23 Cream of Asparagus Soup ... 23 Cream of Celery Soup 23 Garnishes For Soups- Force Meat 25 Croutons 25 Bread Sticks 25 Noodles 25 Caramel for Coloring Soups . 26 Fish — To Select Fish 27 Cream Sauce 27 Stuffing for Fish 27 Bread Stuffing 28 To Boil Fish 28 Court Bouillon 28 To Bake Fish 29 Broiled Fish 29 Fish Au Gratin 29 Fish a la Creme 30 Molded Fish with Potato Bor- der . 3G Farisienne Potatoes 31 Fish Timbales 31 Fried Fish 32 TABLE OF CONTENTS. To Fry Smelts or other Small Fish 32 To Saute Fish 33 Salt Mackerel 32 FishBalls 33 Cod Fish Balls 33 Shell Fish— Oysters on the Half Shell 34 Oyster Cocktail 34 Panned Oysters 34 Deviled Oysters v 35 Scalloped Oysters, No. 1 35 Scalloped Oysters, No. 2 3a Broiled Oysters 35 Oysters a la France 36 Fried Oysters 35 Saute Oysters 30 Fricasseed Oysters 37 Clams 37 Boiled Clams 37 Broiled Clams 37 Crabs 37 Deviled Crabs (Cold) 38 Deviled Crabs (Hot) 33 Lobster 38 Broiled Lobster 39 Lobster a la Newburg 39 Meats — Beef 40 Eoast Beef 40 Braised Beef 41 Beef a la Mode 41 Fillet of Beef 42 Beef or Veal Loaf 42 Broiled Beef Steak 43 Broiled Steak with Oysters.. 43 Hamburg Steak, No. 1 44 Hamburg Steak, No. 2 44 Beef Hash, No. 1 44 Beef Hash, No. 2 44 Beef Tongue — Cured 45 Beef Tongue— Fresh 45 Frizzled Beef 45 Saddle of Mutton 4a Roast Leg of Mutton 4S Crown Boast 43 Broiled Mutton Chops 47 Breaded Chops 47 Lamb 47 Veal ■• 47 Veal Cutlets 47 Breakfast Bacon 47 To Boil a Ham 4g Broiled Ham 48 Ham and Eggs 48 Boast Pork 49^ Poultry and Game— To Pick a Fowl 50- To Draw a Fowl DO. To Bone a Fowl 51 ToTrussaFowl 51 Stuffing for Fowls, No. 1 B2: Stuffing for Fowls, No. 2 52 Oyster Stuffing 53 Celery Stuffing 53- Chickens 52 To Boil a Chicken 53 To Boil a Chicken for Salad 53 To Bake a Chicken 53 To Saute Chicken 54 To Fry Chicken 54 Fricassee Chicken 54 To Broil a Chicken, No. 1 . . . . 55 To Broil a Chicken, X^o. 2 55 Stewed Chicken 56 Chicken Pie 56- Luncheon Chicken 57 To Bake a Boned Chicken. . . 57 Molded Chicken 57 Baked Turkey 58 Boiled Turkey 58 Turkey Hash 58 Boned Turkey 58 To Boast or Bake Geese or Ducks 59 Game 6CV TABLE OF CONTENTS. Sauces for Meats — JDrawu Butter Sauce 61 Egg Sauce 61 ■Cream, or White Sauce 61 Mushroom or Sweetbread Sauce 61 Cauliflower Sauce 63 Oyster Sauce 62 Brown Sauce 63 Sauce Piquaate 63 Tartare Sauce 63 Mint Sauce 63 ^Tomato Sauce 63 Sauce for Cold Meats 63 Horseradish Sauce, No. 1 — 63 Horseradish Sauce, No. 2 63 Cranberry Sauce 64 Sauce lor Mutton 64 Vegetables — Boiled Potatoes 65 Mashed Potatoes 63 Scalloped Potatoes 66 Creamed Potatoes 66 Potato Puffs '66 Potatoes in their Jaclccts — 67 Broiled Potatoes G7 Trench Potatoes 67 Hashed Brown Potatoes 08 Fried Potatoes C3 Saratoga Potatoes C8 Potatoes as a Garnish C8 Potatoes en Sxirprise 69 Sweet Potatoes 69 Baked Sweet Potatoes 69 Tomatoes 70 Broiled Tomatoes 70 Stewed Tomatoes 70 Baked Tomatoes 70 String Beans 71 Butter or Lima Beans 71 Green Peas 71 Green Corn 71 Stewed Corn 72 Fried Corn 72 PAGK Corn Pudding 72 Corn Fritters 72 Boiled Cabbage with Bacon 73 Boiled Cabbage 73 Cold Slaw 73 Cauliflower 73 Asparagus 74 Carrots 74 Turnips 74 Beets 74 Pickled Beets 75 Okra 75 Squash 75 Parsnips 75 Salsify 75 Onions 76 Stuffed Spanish Onions 76 Stuffed Peppers 76 Fried Egg Plant 77 Stuffed Egg Plant 77 Cucumbers 77 Mushrooms ." 77 Farinaceous Food— Boiled Rice 78 Boiled Rice in Milk 78 Rice Border 78 Rice with Choose 79 To Boil Macaroni 79 To Bake Macaroni with Cheese 79 Macaroni with Tomatoes 79 Boiled Macaroni with Cheese 79 Cottage Cheese 80 Cheese Ramekins 80 Welsh Rarebit, No. 1 80 Welsh Rarebit, No. 2 80 Welsh Rarebit, No. 3 81 Cheese Straws, No. 1 81 Cheese Straws, No. 2 81 Cereals — 82 Eggs— To Boil an Egg 83 To Saute Eggs 83 To Poach Eggs 83 TABLE OP CONTENTS. I'ACB Scrambled Eggs 84 Ways of Serving Hard Boiled Eggs 84 Dressed Eggs 84 Eggs a la Reine 84 Baked Eggs with Cheese 85 Plain Omelet 85 Creamy Omelet 8j Shirred Eggs, No. 1 83 Shirred Eggs, No. 2 S-J How TO Cook Drled and Fresh Fruits— To Cook Fresh Fruit 87 To Stew Apples 87 To Stew Pears 87 To Stew Peaches .■ 83 To Stew Cranberries 83 To Stew Pie Plant 88 To Stew Gooseberries .^ 83 To Stew Dried Fruit 88 To Stew Dried Apples or Peaches 80 Baked Pears 89 Baked Peaches and Apricots 83 Orange Compote 90 Compotes — Syrup for Cooking Compotes 90 Apple, Pear, Peach and Apri- cot Compote 90 Breads — Proportions 91 Yeast Bread 92 White Bread 92 Water Bread 93 Rolls 93 German Coffee Bread 94 Bread Sticks 94 Crescents and Twists 64 Potato Rolls 94 French Rusks 95 Sally Lunn, No. 1 95 Sally Lunn, No. 2 96 Whole Wheat Flour Bread ; . 96 Graham Bread 96 PAGE Steamed Graham Bread 96 Boston Brown Bread 97 Beaten Biscuit 97 Bread Sticks 97 Wafers 97 Soda Biscuit, No. 1 97 Soda Biscuit, No. 2 98 Graham Biscuit 98 Salt Risen Bread 98 Baking Powder Biscuit 99 Coffee Bread 7 99 Dry Toast 99 Butter Toast 99 Cream Toast 99 Wheat Muffins, No. 1 100 Wheat Muffins, No. 2 100 Puffs or Popovers 100 Rice Muffins 100 Graham Gems 101 Wheat Batter Cakes 101 Rice Batter Cakes 101 Pan Cakes 101 Crumb Cakes 101 Buckwheat Cakes 102 Fritters 102 Wafaes, No. 1 102 Wafftes, No. 2 103 Corn Dodgers 103 Hoc Cakes 103 Corn Mufans 1U3 Egg Corn Broad 103 Mush Corn Bread 104 Corn Batter Calics 104 Corn Meal Mush 104 Entrees — Croquettes 105 Sauce for Croquettes 105 Chicken Croquettes 106 Sweetbread Croquettes 106 Salmon Croquettes 106 Fish Croquettes 107 Egg Croquettes 107 Cheese Croquettes, No. 1 . . . ; . 107 Cheese Croquettes, No. 2 107 TABLE OF CONTENTS. PAGE Veal, Lamb, Oyster, Lobster, Potato and Rice Croquettes 108 Almond Croquettes 1(8 Cliicken Cutlets 108 Sweetbread Ciitlets 109 Boudans lOD Creme de Vo Laille, No. 1 110 Creme de Vo Laille, No. 2 1 10 Creamed Chicken 110 Macaroni or Spaghetti Tim- bales Ill Timbale Shells Ill Bread Boxes lU Sweetbreads 112 To Saute Sweetbreads 112 To Fry Sweetbreads ....••••. . 113 Creamed Sweetbreads 113 Calf Brains 113 Aspic 113 Ways of Serving A spic 1 U Filling for Patty Shells 114 Sandwiches — Chicken Sandwiches 115 Nut Sandwiches 110 Lettuce Sandwiches IIG Egg Sandwiches IIG Cheese Sandwiches IIG Olive and Cheese Sandwiches 11? Candied Orange Peel and Ginger Sandwiches 117 Ham Sandwiches 117 Pastry — PufE Paste 118 Patty Shells 110 Vol-au- Vents 119 Rissoles 120 Plain Paste, No. 1 13J Plain Paste, No. 2 120 Pastry for Tarts 120 Meringues for Pies 121 Apple Pie, No. 1 121 Apple Pie, No. 2 121 Turn-Overs 123 PAQE Sweet Potato Pie 123 Irish Potato Pie 123 Pumpkin Pie 123 Custard Pie 123 Blackberry Pie 123 Grooseberry and Pie Plant Pie 123 Cherry Pie 124 Molasses Pic 124 Cream Pie 124 Chocolate Pie 124 Mince Meat Pie 124 Cocoanut Pie 125 Lemon Pie 125 Transparent Pie 125 Tarts 125 Hot Desserts — Fritter Batter 127 Fruit Fritters 127 Belle Fritters 127, Orange Fritters \2S Apple Dumplings 128 Apple Pudding 128 Apples with Tapioca 129 Tapioca Pudding 129 Bread Pudding 129 Rice Pudding 130 Cabinet Pudding 130 Corn Starch Pudding 130 Caramel Pudding 131 Pine-apple Pudding 131 Cocoanut Pudding ... 131 Chocolate Pudding 131 Cottage Pudding 131 Jam Pudding 131 Charlotte Russe Pudding 132 Chocolate Soufao/ 133 Steamed or Boiled Pudding 132 Suet Pudding 133 Date Pudding 133 Plum Pudding, No. 1 134 Plum Pudding, No. 2 134 Short Cake 135 Strawberry. Short Cake 135 Sponge Cake Roll 136 TABLE OF CONTENTS. VJidK Orange Pudding 136 Pudding Sauces— Plum Pudding Sauce, No. 1 . . 137 Plum Pudding Sauce, No. 2. . 137 Foamy Sauce 137 Custard Sauce 137 Cream Sauce 138 Transparent Sauce 138 Fruit Sauce 138 Caramel Sauce 138 Claret Sauce 138 Fruit Sauce 138 Orange or Lemon Sauce 139 Chocolate Sauce, No. 1 1 39 Chocolate Sauce, No. 2 1 39 Meringue Sauce 139 Cold Desserts— Quaking Custard 140 Custard in Cups 140 Caramel Custard 141 Chocolate Custard 141 Cream and Chocolate Pud- ding 141 Apple Float 142 Blanc Mange 142 Bavarian 142 Plain Bavarian 1 42 Chocolate Bavarian 143 Fruit Bavarian, No. 1 143 Fruit Bavarian, No. 2 144 Charlotte Russe— Charlotte Russe, No. 1 145 Charlotte Russe, No. 2 146 Caramel Charlotte 146 Angel Charlotte 146 Tipsy Charlotte 146 Orange Charlotte 146 Strawberry Charlotte 147 Peach Charlotte 147 Banana Charlotte 148 Cabinet Pudding 148 Charlotte Polonaise 148 Jellies — paqb Wine Jelly, No. 1 150 Wine Jelly, No. 2 150 Orange Jelly 150 Lemon Jelly 151 Grape Juice Jelly 151 Champagne Jelly 151 Crystal Jelly 151 Fruit Jelly 152 Pine-apple Jelly 152 Jellied Peaches 152 Jelly with Whipped Cream and Fruit 152 Cake— Instructions for Mixing and Baking 154 Layer Cake, No. 1 155 Layer Cake, No. 2 156 Cup Cake 156 Plain White Loaf Cake 156 Plain White Cake 156 Pound Cake 157 Marble Cake 157 Spice Cake, No. 1 157 Spice Cake, No. 2 158 Fruit Cake— Fruit Cake, No. 1 159 Fruit Cake, No. 2 259 Rich Fruit Cake 160 Black Fruit Cake, No. 1 160 Black Fruit, Cake, No. 2 161 Jam Cake 161 Hickory Nut Cake 161 Pecan Cake 162 Banana Cake 162 Citron Cake 162 Dolly Varden Cake 162 Little Fancy Cake 162 Orange Cake 163 Chocolate Cake (Devirs Food) 163 Coltee Cake No. 3 164 Coffee Cake, No. S 161 TABLE OF CONTENTS. xi PAGE Neapolitan Cake 164 Snow Bails 161 Sponge Cake for KoUs, Etc . . 165 Sunshine Ca-.e 166 Angel Food 166 Angle Food Cake 166 ■Ginger Cake 167 Ginger Wafers 187 <3mllers 168 Doughnuts 168 Tea Cakes 168 Ginger Cakes 168 Almond Wafers 15J ■Quick Cake (to be eaten ■with hot fruit) 160 NutDrop Cakes 169 One, T-wo, Three, E'oiir Cake 170 Oinger Bread 170 Fillings for Cakes — White Icing 171 ■Cocoanut Icing 173 ilarshmallo^w Icing 173 Marshmallow Filling 173 I'ruit Filling 172 Rough and Ready Icing 173 Uncooked Icing 173 Lemon Jelly 173 Chocolate Filling, No. 1 174 Chocolate Filling, No. 2 171 Caramel Filling, No. 1 174 Caramel Filling, No. 2 174 ■Cream Caramel 174 Whipped Cream Filling 175 Bondant Icing 175 ■Custard Icing 175 Ooldsn Filling 175 Prauline Icing 176 Frozen Desserts— Molding Ices 178 To Unmold Creams 179 ■Garnishing Ices 180 Plain lee Cream 180 French Ice Cj'eam, No. 1 .... . I8fl PAGE French Ice Cream, No. 2 180 Cream ■with Gelatine 181 Caramel Cream, No. 1 181 Caramel Cream, No. 2 181 Chocolate Cream, No. 1 182 Chocolate Cream, No. 3 183 Chocolate Cream, No. 3 183 Macaroon Ci-cam 182 Almond Cream 183 Hickory Nut Cream 183 Ginger Ice Cream 183 Coffee Cream 183 Fruit Creams 183 Iced Rice Pudding 184 Neapolitan Cream 184 Frozen Puddings, (or Tutti Frutti) 185 Pistachio Cream 185 Frozen Pudding 18b Nesselrode Pudding 186 Parfaits 186 Sugar Syrup 186 Vanilla Parfait 187 Maple Parfait 187 Biscuit Glace 187 Chocolate Parfait 187 Praiiline Parfait 1 88 Fruit and Nut Parfait 188 Pine-apple Mousse 188 Chocolate Mousse 188 Caramel Mousse 189 Fruit Mousses 189 Sherbets and Punches Lemon Sherbet 190 Orange Sherbet 190 Pine-apple Sherbet 191 Canton Sherbet 191 Apricot Sherbet 19] Stra^wberry Sherbet 191 Raspberry Sherbet 192 Peach Sherbet 1 92 Grape Juice Sherbet 192 Cafe Fraapo 19i> TABLE OF CONTENTS. PAGE Creme de Mentho . Sherbet ... 193 Tutti Frutti lee 193 lee Cups, No. 1 193 Ice Cups, No. 2 193 Punch 193 Roman Punch 194 Bum Punch 194 Champagne Punch 194 Maraschino Punch 1S4 Pistaschio Punch 194 Fruit Punch 194 Sauces fob Ckeams— Chocolate Sauce, No. 1 195 Chocolate Sauce, No. 3 195 Claret Sauce 195 Sauce for Nesselrode Pud- ding. . .' 195 Fruit'Sauce 195 Orange Sauce 196 TVhipf)ed Cream Sauce 196 Sauce for Frozen Puddings. . 196 Fruit — Strawberries 197 Oranges 197 Frozen Fruit in Oranges 198 Grape Fruit 198 Pine-apple 198 Bananas 199 Melons 199 Macedoine of Fruit 1S9 Beverages— To Make Boiled Coffee 200 Coffee Made with Cold W^ter 200 Drip Coffee 3C1 Cafe au Lait 301 To Make Tea 201 Russian Tea 201 Iced Tea 201 To Make a Cup of Chocolate. 302 . To Make Chocolate 302 Cocoa 202 FruitDrinks 302 TAOE Orangeade 302 Fruit Punch 203 Grape Juice 303 Raspberry and Blackberry Vinegar 303 Blackberry Cordial 203 Egg No;:. 204 Blackberry Wine 204 Grape Wine 204 Confections — Cream Meringues 205 Egg Kisses, No. 1 20.S Egg Kisses, No. 3 205 Macaroons 206 Stuffed Dates 206 StuffedFigs 306 Toasted Almonds 306 A Nice Confection 207 Plain White Candy 307 Chocolate Pulled Candy 208 Cream Caramels 208 Candy Pudding 208 Chocolate Caramels 309 Maple Caramels 309 Peanut Candy 209 Taffy Candy 209- Cream Candy 210 Fondant 210 Pepper Mints 211 To Use Scraps of Fondant. . 213 Canning— To Can Tomatoes 213 ToCanCorn 214 To Can Tomatoes and Okra. 214 To Can Asparagus 214 To Can Apples 314 ToCanPeaches 215 To Can Pears 315 To Can Quinces 215 Preserves and Jellies 21 6 Strawberry Preserves, No. Ij 217 Strawberry Preserves, No. 2. 21T TABLE OF CONTENTS xlil PAGE Raspberry Preserves 217 Cherry Preserves 817 Damson Preserves 2 8 Peach Preserves 218 Pear Preserves 218 Quince Preserves 218 Blackberry and Raspberry Jam 218 Citron Prese-ve 3 219 Marmalades 219 Peach Marmalade 219 Quince Marmalades 219 Brandied Peaches, No. 1 . . . . 220 Brandied Peaches, No. 2 220 Grape Jelly 2'0 Currant Jelly 221 Blackberry or Raspberry Jelly 221 Apple Jelly 221 Crab Apple Jelly 221 Quince Jelly 221 PICKLES— Yellow Pickle 222 Seasoning for Three gallons of Vinegar ?22 Yellow Cabbage Pickle 222 Spiced Vin-gar 223 Green C\3 cumber Picliles — 223 Rough and Ready Pickle 223 Pepper Mangoes 224 Spanish Pickle 224 Bourbon Pickle 224 Oil Pickle, No. 1 225 Oil Pickle, Oo. 2 225 PAGE Chopped Pickle • 2::6 Onion Pickle 225 Green Tomato Pickle 227 Chow Chow 227 Peach Sweet Pickle 228 Watermelon S vee t Pickle ... 228 Canteloupe Pickle " for one gallon." 228 PAGE Catsups— TomatoCatsup 230 Green Tomato Catsup 23C Cucumber Catsup 230 Chafing Dish Re- ceipts. — Eggs with Anchovy Paste.. 231 Creamed Salmon 231 Brains 232 Creamed Chicken or Turkey. 2i2 Cheese Fonda 232 A Nice Way to Serve Cold Meats 232 Salads — ToCurlC°lery 234 Mayonaise, Nos. 1,2 234 235 Cooked Salad Dressing- 235 Salad Cmam, Nos. 1, 2, 3 ... .235 236 French Dressing 236 Lettuce Salad 236 CelerySa'ad 236 Nut and Celery Salad . 233 Celery and Gr:ipe Salad 237 Celery and Tomato Sa' ad . . . 237 Celery and Cucumber Salad. 237 Oelery an i App' e Salad 237 Tomato S^lad 238 Tomato Jelly 238 Tomato and Cucumber Salad 238 Cucumber Salad for Fish ... 239 Sweetbread and Cucumber Salad 239 Vegetable Salad 239 Potato Salad, Nos 1,2 2?.1 240 Asparagus Sal»d 240 Cabbage Salad 240 BeetSalad 240 Beet and BfTg Salad 240 Egg Salad, Nos. 1, 2, 3 241 Be^f Salad 241 TABLB OF CONTENTS PAGE Chicken Salad 242 Ham Salad 242 Fisli Salad 242 Salmon Salad 2 2 Lobster Sa' ad 243 Oyster Salad 243 Shrimp Salad 243 FruItSa-ad 243 Grape-Fruit Salid 24 3 Apple Salad 244 Orarge Salad 244 Cheese or Bird Nest Salad . . 244 MoldedSalads 245 cookeey for the Sick— 246 Mends— '•^■^ 248 Dinner Menu, No. 1..' 249 " " No 2 249 ■•' " No. 3 2B0 " " No. 4 250 Luncheon Menu, No. 1 251 " " No. 2 251 •' " No 3 252 " " No. 4 252 .A.'ljpla.EiJ^Gti±o€>LL Xzi.c3.ez PAGE Almond croquettes 1 08 " wafers 169 Angel charlotte 146 " food 166 Apples stewed 87 " dried 89 " compote 90 " pie 121 ** dnmpUngs 128 " pudding 128 " with tapioca 129 " float 142 " jelly 321 Apricots baked 89 Apricot sherbet 191 Asparagus 74 Asparagus canned 214 Aspic 113 B Baking 5 Baked turkey 68 " sweet potatoes 69 " eggs with cheese... 83 '* pears 89 " peaches and apri- cots 89 Baking powder biscuit 99 Banana charlotte 148 " cake 162 Bananas 199 Beaten Biscuits 97 Beef 40 " of Tested loaf 42 " Beef Hash Nos. 1,2. 44 " tongue cured 45 " " fresh 45 TABB Beets 74 Belle Fritters 12a Biscuit g^ ace 187 Black bean soup 18 Blackberry pie 123 " cordial 20a '* wine 204 " or raspberry 221 Black fruit cake, Nos. 1, 2.. 160161 Blanc munge 142- Boiled cabbage with bacon. 72 " rice 98 " rice and milk 78- " flkh 29 " Macaroni with Cheese 79' " oysters 55 " fish 29 " Clams ,.. S7 " Turkey 58 " Potatoes 66 " Cabbage 73- Boston Brown Bread 97 Bouillon 18 Boudarss li 9 Bourbon p'.ckle 224 Braised Beef 41 Brardled peachej No. 1 220 " peaches No. 2 220 Brains 232 Bread sticks 25 " Stuffing 28 Breaded Chops 47 B'cad sticks 94 " " 97 " boxes 112 " pudding 129- zvi ALPHABETICAL INDEX Bread — '' proportion 91 " yeast 93 white 92 • water 93 '* graham 96 " German cofEee 94 *' steam, graham 96 " Gait rising 98 *' coffee 99 103 Mush " 104 Broiled clams 37 " lobster 39 43 " " " witk cystera. 43 •' mutton chops 47 " potatoes 67 " tomatoes 70 62 Buckwheat cakes 102 Butter or lima beans 71 " toast 99 Cabbage boiled with bacon . 72 73 CjLke angels food 166 " black fruit 160 161 162 162 163 164 162 259 168 161 161 layer 155 156 banana citron chocolate . . . . coffee Dolly Varden. fruit ginger hickory nut. . . jam marble orange pecan plain white loaf. pound rich fruit 157 163 162 156 157 160 PAGH Cancy pudding 2C8 " taffy 209 Canned apple:: 214 " corn 214 " okra 214 " peaches 215 " peas 215 " qu.nees. 213 " tomatoes 215 Canteloupe pickle 228 Canton sherbet 191 Caramel chocolate 209 ■' cream 182 filling 174 ** for coloring soups. . 23 ' ' maple 209 " mouLse 189 Carrots 74 Catsup cucumber 230 " tomato 230 Cauliflower 73 Celery stuffing £2 Cafe au lait 2)1 Cake short 135 " spice 157 " sponge roll 136 " strawberry short.. 135 " sunshine 166 '■ sponge for rolls 165 Cakes crumb 101 *' corn batter 101 " hoe 103 " little fancy 162 " Neapolitan 164 ' nut drop 169 '• one, two, three 170 " quick 169 " tea 168 Calf brains 113 Candied orange peel 117 Candy chocolate 208 " cream 219 " peanut 209 ALPHABETICAL INDEX xv'.i PAGE Candy plain w hite 20^ Cereals — Cheete Ramekin 81 *' Straws 81 Champagne punch 194 Ciierry preserves 207 Chicken baked 53 '• boiled 53 *' broiled 55 " cutlets 108 fried- 54 ' fricasseed 54 " g:umb3 20 '' molded 54 " p:e 56 '* t aute 54 " soup 21 " slewed 56 Chocolate caramels 209 " cake 163 " cream 182 '* custard 141 Chocolate filling 174 *• mousse 188 * pa-fait 187 " pudding 141 " sauce .' 133 Chopped pickle 226 Chops 47 Ohow-chow 227 Citron preserves 219 Clams 37 Claret sau:e 195 Coco 202 Cocoanut Icing 172 Codfish balls 33 Coffee bread 90 " drip 201 " made with cold wat^ r 200 Compound stock 17 Consomme 18 Cordial 203 Cora batter cakej 104 PACtE Corn bread egjj 103 " bread nL'ish P4 •' dodgers 103 " Wed 73 " fritters 73 " green 71 " meal mush ir4 " muffins . 103 '■ pudding 72 " stewed 72 " starch pudding 130 Cold slaw 93 Cottage cheese 80 Court bouillon 28 Crabapple Jelly 221 Crabs 37 Cranberries 81 Cream almond 1 03 " caramel 181 " chocolate 132 " coffee 183 Cream French 130 Cream fruit 183 ginger ice 1S3 hickory nut 133 macaroon 182 marangue.s 125 z-eapolltan 134 pistachio 135 plain 130 sauce 27 with gelatine GL Cream toast 99 Creamed chicken no " potatoes,.; C6 " sweetbreads 113 Cream of asparagus soup.. 23 " '• ce'.ery " 23 " " oyster " 23 ** " white sauce CI C.emede mentho sherbet.. 193 Creme de volaille no Crescents 94 xvi! ALPHABBnCAL INDEX PAGE CrocLuettes almond 1 '.8 " cheese 107 " chicken. 16 " egg 107 fish 197 <' lamb 108 " .lobster 108 " oyster 108 " rice 108 ' salm.oh 106 " sweetbread 106 » veal 108 Croutons 25 Crown roast 46 Crullers 168 Crumb cake 101 Crumbing 7 Cucumbers 77 Currant jelly £31 Custard icing 175 Cooking for the sick .... 246 D Damson preserves 218 Date pudding 133 Daubing 7 Deviled oysters 35 " crabs cold 38 " ' hot 38 Dolly Varden cake 1 62 Drawn butter sauce 61 Dressed eggs 84 Drip coffee 2C1 Dry toast 99 E Eggs a la Reine 84 Egg corn bread 103 " croquettes 107 " kisses No:.. 1,2 2C5 " nog 2 i " plantfried 77 " sandwiches 116 '' sauce 61 " with anchovy paste 231 PAGE F Filling for patty shells Ill Figs stuffed 208 Fiah a la creme 30 " au gratin 29 " balls 33 •' baked 29 " boiled 28 " broiled 29 " croquettes 137 " fried 33 " molded with potato border 31 " saute 32 " tiaibals 31 Force meat 2? French rusks 95 Fritters 102 " batter 127 " bel'e 137 fruit 127 '* orange 128 Frozen pudding 186 " fruit in oranges... 198 Fru't bavarian 143 144 " cake ■ 159 " creams 183 " filling 173 " jelly 153 '* mousses 189 " punch 194 " sauce 138 193 G Game 60 Garnishing Ices 180 German coffee bread 94 Gingerbread 170 Ginger cakes 168 ** sandwiches 117 GoldenflUing 175 Gooseberries 88 ALPHABETICAL INDEX Graham bread " biscuit " gems Grape jelly *' juice sherbet. Green peas. Green corn., H 96 Jelly currant... 98 " fruit " grape " juice. " lemon " orange " pineapple. '* quince .... Jellied peaches Julieniie soup 101 151 192 ii03 71 1 Hamburg steak Ham Hash beet Hasli brown potatoes. Hash turkey Hickory nut cake *' ** cream, ,. Hoe cakes... Horseradish sauce 44 48 44 C8 58 161 183 103 C3 Ice cream French 180 ' " ginger 183 '■ " plain 180 " cups 192 193 201 184 178 172 17J 175 172 173 176 171 Iced tea Iced rice pudding Ices moulding Icing cocoanut " custard ' ■ fondant " marshmallow * ' rough and ready .. . '* prauline '■ white Jam pudding 131 Jelly apple 221 " blackberry 221 " champagne 151 •' crabapple 221 " crystal 151 221 152 220 151 151 150 152 221 162 19 Lamb. 47 ' croquettes lOS Layer cake 151 155 Lemon jelly 151 17S " pie 125 " sherbet 190 Lenten soup 21 Lettuce sandwiches 116 Li tie fancy cakes 162 lA>b8ter 38 " broiled 39 " alaNewburg 39 Luncheon chicken 57 M Macedoine soup " of fruit Macaroni baked " boiled " soup Macaroons " cream Maple caramel Maple parfalt M xraschino punch Marble cake Marmalade peach " quince Marshmallow icing Mashed potatoes Meringues for pies " sauce 21 199 79 79 19 236 182 209 187 194 157 219 219 172 66 121 ALPHABBTIOAL INDEX Pagk Mincemeat pie 124 Mint sauce 63 Mixed stock 18 Molasses pie 124 Molded chicken 57 " fish 39 Molding ices 178 Muffins wheat 100 " rice 100 " corn 103 Mush corn bread 104 Mushrooms 77 *' sauce 61 Mutton chops broiled 47 Mutton roast leg 46 " " saddle of 45 MENUS— 247 252 N Neapolitan cream 184 Nesselrode pud ding 186 Noodles 25 Nut drop cake 169 " parfait 188 " sandwiches 116 o Okra 75 '» soup 21 OUtc sandwiches 117 Omelet plain 85 " creamy 85 Onions '. 76 Orangeaae 202 " compote 90 " fritters 128 " sauce 139 196 Oysters a la France 36 " bisque 22 •' broi ed 35 " cocktail 34 " deviled 35 " frlcabseed 36 " sauce 62 " saute 36 •• panned 34 " fried 36 " scalloped 35 " stuffing 52 P Pancakes 101 Fanned oysters 34 Parisenne potatoes 31 Parsnips 75 Pastry for tarta 120 Pastry crullers 170 Patty shells 119 Parfait vanilla 187 " maple 187 " chocolate 187 " prenline 188 " fruit and nut 188-. Pea soup Nos. 1, 2 1& Peas 71 Peanut candy 209 Peaches to can 2J5 Peaches stewed 88 Peach Charlotte 147 Peach sherbet 192 Peach preserves 218 Peach pickle 228 Peach marmalade 219 Pears to can 215 Pears to stew 87 Pears baked 89 Peppermints 211 Peppers stuffed 76 Pickled beets 75 Pie custard 123 Pie blackberry 123 '■ gooseberry 123 '* cherry Ii4 '* molatsses 124 " cream 124 " chocolate. 124 126 *' mincemeat 124 " cocoanut 125 " lemon 125 *' pieplant 88 " app e 121 " turnover 122 " sweet potato 122 '• Irish •' 122 '• pumpkin 123 " transparent 125 ALPHABETICAL INDEX PAGB Plum pudding Nos. 1,2 134 " " sauce 137 Pine apple mousse 188 " " jelly 152 " pudding 131 " " sherbet 191 Plain paste Nos. 1,2 120 Pork 49 Potato puffs 66 " in jackets 67 " broiled 67 " French 67 ■ " hashed brown 68 " salad 239 240 " fried 68 ' ' Saratoga 68 " as a garnish 68 " en surprise 69 " rolls 94 Pickle mangoes 224 ' '• Spanish 224 " Bourbon 224 " oil, Nos. 1,2 235 " chopped 226 onions.^ 225 peach 228 " rough and ready. . . 223 Punch I93 " Roman 193 " rum 194 " champagne 194 " marschino 194 " Pistaschio 194 " fruit I94 o Quince to can 215 " preeerves 218 " marmalade 219 j-lly S21 R Raspberry sherbet 193 " vinegar 208 " preserves 217 Roman punch 194 PAGB Rice 78 " border 78 " with cheese 79 " butter cakes 101 " muffins 100 Rissoles 120 Rice pudding 130 Rumpunch 194 Russian tea 301 s Saddle of mutton 45 Sally I/Unn 95 S almon crociuettes 106 Salt risen bread 98 Salsify 75 Sandwiches candied orange peel with ginger-.. 117 " clieese 116 *' chicken 115 egg 116 " ham 117 " lettuce 116 " nut 116 " okra 117 Sauce brown fig " caramel. 138 " cauliflower 62 " chocolate 139 196 " claret 138 195 *' cold meats &i " cranberry 64 "' cream 138 61 " custard 137 ' ' drawn butter 61 " egg.,, 67 " foamy 137 Sauce fruit 138 195 " for frozen pudding. 196 " horseradish 63 " lemon or orange — 139 195 " meringues 139 " mint 63 " mushroom orsweet bread 61 " mutton 64 " for Nesselrode pud- ding 19 zzii ALPHABETICA.L INDBX FAGS Sauce oyster 63 " piqnante 62 " plain pudding 137 ** tarta^e 63 " tomato 63 " transparent 128 '• whipped cream ... 196 " scalloped o;5te:s... 35 " scrambled eggs .... 84 Salads 333 " apple 344 " asparagu3 240 " beef 241243 " beet 240 " and egg 240 341 " ca'bbage 240 celery 236 " " and apple 237 238 •* " and cucumber. 237 •' " and grape.. .. 237 " " and tcmat0P3. 237 " " and bird nep*.. 244 " chicken 243 " CooKed dressing .. 235 " cucumber for fls'' . . 239 " eggnos. 1,2,3.. ,.. 241 " fish 242 " Frezicn dressing ... 236 " fruit 243 " grapefruit 343244 " ham 242 lettuce 236 " lobster 243 " Mayonaise Nos. 1,2.334 235 " moiaed 2442 5 ' nutandceery 236 237 " orange 244 " oyster 243 " pototo Nos. 1, 2 .... 239 240 To curl celery 234 " tomato 238 •' " andcucumber.238S.39 " jelly 238 Salad cream Nos. 1, 2, 3 . . . " salmon " schrlmps " sweetbread and cu- cumber " vegetable Sherbet apricot ' canton *' creme dementho... " grape juice lemon " orange " peach " pineapple " raspberry " strawberry Shirred eggs shortcake Soda biscuit s jup brown " black bean " ch'"cken " compound Bt-ck... " cream of aspara^s " " " celery " " ' oyster — " Julienne " lenten " macaroni *' macedoine *' mixed stock *' okra' '* pea " stock " vegetable " wine " wineofsago " white Snowballs Spanish pickle Spice cake Spiced vinegar Sponge PAGK 235 336 242 239- 191 191 192 192 190 190> 192 191 192 192- 86. 135 97 16 18 21 17 23 23 23 19. 21 19' 21 18 21 19 16 20 17 164 22S 157 223 16» ALPHABETICAL INDEX PAGE Squash 76 Steamed graham bread .... 196 " pudding 137 Stewed corn 72 Strawberries 197 " Charlotte 147 " preserves 317 ** shortcake 135 String beans 17 Stuffed dates 2C6 " egg plant 76 •' flgs 206 " peppers, 75 '* Spanish onions 76 Stufang for fowls 52 " of oysters 52 of celery 52 Suet pudding 133 iSugar syrup 186 Sunshine cake 165 Sweetbread creams 112 " croquettes 106 " cutlets 1C9 " fried 113 " saute 12 Sweet potato pie 123 T Taffycandy 209 Tea cakes 168 Tea 201 Toasted almonds 206 Tapioca pudding 129 Tarts 126 Tartarsauce 62 Tomato bisque 22 " broiled 7J " baked 70 " canned 213 " salad 233 FAG-B jelly 238 " catsup 236 *' and cucumber 238 " pickle 247 '* sauce 63 Transparent sauce 1 35 " pie 122 Tipsy Carlotte 146 Timbale shells Ill Turkey baked 58 " boiled 68 " hash 8 68 " boned 58 Turnips 74 Turnovers 122 V VEAL— Veal cutlet! 47 " croquetts 108 " au vents 119 w Wafers 97 Ways of serving eggs 84 " " aspic 114 Wafers Nos. 1,2 103 103 Welsh rarebit Nos. 1, 2 80 81 Wheat mufdns Nos. 1, 2 100 ** butter cakes 101 Whole wheat flour bread 98 Wine soup 22 " ofsago 22 Wine jelly Nos. 1 2 150 Whipped cream 145 •' " forfllling... 175 Y Yellow cabbage pickle 22 2 Ind-esr to .A-ppenciix, .A. American beauty ice 28S Almond cliarlotte russe.... 270 Almond wafers 282 Asparagus salad 271 beef 253 Bouillon with extract of Brown Betty 278 Brandy sauce 278 Brown sauce 257 Bread soup 253 Baked apples wth almonds 268 G Casserole of lamb 256 Casserole of chicken 257 Caramel sauce 278 Caramel plum pudding .... 287 Caramel nut cream 287 Candy tor baskets 289 Canning without cooking. . 290 Celery and apple salad.... 273 Cheese canapes 267 Cheese balls 262 Cheese Angers 267 Chocolate pudding 280 Chocolate sauce 278 Chocolate sauce 280 Chocolate cake 283 Chocolate cake with marsh mallow frosting .... 284 Chocolate fruit cream 287 Chocolate fruit cake 283 Christmas punch 286 Cream of corn soup 254 Chili con corni 255 Chicken and oyster cro- quettes 261 Chicken and rice timbales. . 260 Cocoanut pie 277 Cucumber 'baskets to serve with flsh 273 Egg a-la-martin 266 IP Fan potatoes 265 Force meat 258 Fried chicken soutihern style. 257 French omelet 267 Fish croquette 264 Pish timbale 262 Fish salad with cucumber sauce 269 Fruit punch 286 a- Galatin of chicken No. 1.. 258 Galatin of chicken No. 2. . . . 25t> Garnishes for salads 274 Glazed onion 266 Glace marshmallows 285 Grape fruit salad 272 Grape .fruit Waldorf style. . 291 Harvard salad 272 Hickory nut cake 283 I Italian paste soup 253 Icing for decorating 2S5 vT Jam cake 284 Lady Fingers 281 Lemon pie 277 3VC Maccaronl and cheese 266 Maccaronl cream 286 Maccaroon and caramelized nut cream 288 IsT Neuchatel and nut salad.. 270 INDEX TO APPENDIX iVeuchatel wafer 270 Nut cake 2S:i O Onion soup 2ri4 Oyster sauce 261 Oyster and maccaroni tim- bale 261 Oyster sauce 2S2 Pastry for tarts : . 276 Pecan cake 2S4 Potato soup No 1 254 Potato soup No. 2 2o4 Potato nests 2 season with salt and pep- per. Put the butter in a sauce pan and cook until it bubbles, then put in the flour and stir a few minutes; add the milk and cook, stirring all the while, until it thickens to the consistency of heavy cream. You can use stock instead of milk, or half and half. Sometimes the yolk of egg is added just before serv- ing, and many seasonings, such as chopped parsley, grated nutmeg, chopped mushrooms, sweetbreads and oysters. Stuffing for Fish. Mix one cup of dry bread crumbs with sufficient melted butter to moisten. Add a little chopped onion, celery and parsley, pepper and salt. ' ' 27 " 28 FISH. Bread Stuffing. Pour one cup of boiling water over one cup of crumbs. Add a small lump of butter, a little chop- ped onion, celery and parsley, pepper and salt. One egg, beaten lightly is sometimes added. To Boil Fish. Cover the fish with hot, but not boiling, water, as the boiling water tears the skin and disfigures the fish. Add one teaspoon of vinegar and one table- spoon of salt to each two quarts of water. The vin- egar and salt bleaches and hardens and seasons the fish as well. Boil gently, allowing ten or twelve minutes to the pound. If you haven't a fish kettle, put the fish in a cloth, having the ends long enough on either side to lift it out with. When done, lift it out and serve with drawn butter or egg sauce, or holandaise sauce is also nice to serve it with, Always a little garnish of green gives attractiveness to the dish, and there is no better appetizer than the eye. Court Bouillon. Out fine one carrot, one onion, a stalk of celery, and cook them in a little butter. Add a sprig of parsley, one-half dozen pepper cones and three or four cloves. Pour over this two quarts of hot water and one cup of wine or ono-half cup of vinegar. Let it boil ten or fifteen minutes, skim and pour over the fish, which has been rubbed with lemon and salt. FISH. 29 Cook gently until tender in a cooking pan covered over. Serve with sauce. The stock in which this fish was cooked can be used several times. Baked Fish. Stuff a fish weighing three or four pounds with bread stuffiing, thread a trussing needle with twine and sew it together, beginning at the head and tak- ing a few stitches down. To hold the dressing securely in, wrap the string several times around the tail. Out gashes, two or three on each side of the fish, and lay pieces of bacon in these gashes. Shape the fish with skewers into the shape of the letter S. Put several pieces of bacon on the fish sheet. Rub the fish over with butter, salt and pepper. Dredge with flour. Place the fish on the sheet, bake in a moderate oven, allowing fifteen minutes to the pound; baste often with butter and water. Garnish with lemon and parsley and serve with a cream sauce, or with parisienne potatoes and cream sauce. Broiled Fish. To broil a fish in the oven, split the fish and lay it skin side down on oiled paper in a baking pan. Sea- son with salt, pepper and butter, and dredge with flour. Cook on the upper grate of a hot oven. When done, season with melted butter and chopped parsley; serve. Fish cm Gratin. Make a cream sauce by cooking one tablespoon of butter, one tablespoon of flour and one cup of milk 30 FISH. together until it thickens. Skin and bone a three- pound fish, cut into pieces an inch or two long. Arrange in a baking dish. Pour over it a half cup of wine. Season with a little red pepper and salt. Pour the cream sauce over it, spread the top with buttered crumbs and bake. Fish a la Creme. Make a cream sauce as for Fish au Gratin. Boil a fish until tender. When cold, loose from the bones and pull into small pieces. Put a layer of fish in a baking pan with bits of butter, salt and cayenne pepper, then a layer of cream sauce, and so on until the pan is filled. Put around the dish triangular pieces of light bread and bake in the oven long enough to toast the bread. You can garnish the center of the dish with hard boiled eggs cut in fancy shapes. Molded Fish With Parisienne Potatoes or Potato- Border. Grind a cold, boiled fish, after the bones have been removed, in a meat grinder. To every pint of fish pulp add one-half cup of cream sauce and two unbeaten eggs, a little chopped onion, salt and pep- per. Boat the mixture as you would a batter. Grease- with butter or oil, a border mold (a round mold with a large opening in the center) , press the creamed fish into it, set the tin mold in a pan of hot water and cover with greased paper or a close-fitting top and FISH. 3J tjook inside the oven until it is firm to the touch. Turn on a hot platter and fill the center with Parisi- enne potatoes. Serve with a cream sauce, and gar- nish with parsley. Or, you can cook in any shaped pan or mold in the same manner and serve with seasoned mashed Irish potatoes, with the yellow of one egg added to hold in shape and pressed through a star-shaped tube to form a wavy border around the dish. Set inside the stove a moment to brown. Parisienne Potatoes. Peel Irish Potatoes and use a French potato cut- ter (which you can buy at the kitchen furnishing stores) and cut into little balls enough potatoes to fill the center of the mold. Let them stand in cold water for a while and then boil for ten or fifteen minutes in salted water. Pour off the water, sprinkle with a little salt to absorb all moisture, pour into the center of the creamed fish. Serve with cream sauce. Fish Timhalls. Use the mixture for molded fish, but cook in indi- vidual molds, round or any shape. Cook in the same way. Serve as a fish course with Parisienne potatoes and parsley sauce, or you can line each mold with small rings of boiled macaroni or spaghetti cooked in long sticks and wound around the greased moulds. Then put in the fish mixture, cook in the same way and serve with a cream sauce. 32 PISH. Fried Fish, Remove the head and tail, fins and bones if you desire. Cut the fish crossways into a suitable size for serving. Season with salt and pepper and dip in crumbs, egg and crumbs again Put three or four pieces at a time in the frying basket and dip in smok- ing hot fat and cook eight or ten minutes. Drain on manilla paper and serve around a mound of Saratoga potatoes. To Fry Small Smelts or Other Small Fish as a Garnish. Dip them in well seasoned crambs. Pin the head and tail together, dip in hot fat and fry a delicate brown. To Saute Fish. Cut as for fried fish, wipe dry, dust them with pepper and salt, and dip in meal. Put into a skillet a small quantity of lard or pork drippings, and when it is quite hot, put in the fish. Cook on one side, turn and cook the other. Salt Mackerel. Soak the fish over night and the next morning change the water and soak again a short time. Stew for fifteen minutes in water enough to cover it with one teaspoon of vinegar. When done serve on a hot platter with cream dressing or it can be broiled and melted butter poured over it. FISH. 33 Fish Balls. To one cup of boiled or baked fish shredded, and one-half cup of cold Irish potatoes that have been mashed and a cream sauce made by cooking one table- spoon of butter and one tablespoon of flour, and one- half cup of cream. Mix all together and add two eggs beaten slightly. Season with red pepper and salt. Drop from a spoon into very hot fat. Drain on brown paper. Cod Fish Balls Soak codfish over night. Pick it to pieces in the morning. Mix with one cup of fish two cups of mashed Irish potatoes. Boat in an egg or two. Add a little cream and butter and a dust of pepper. Roll into balls and fry in hot fat. SHELL FISH. OYSTERS. Oysters on the Half Shell. Place several oysters on deep half shell. Put them on a plate of crushed ice with a slice or a quar- ter of lemon to each person. Serve peppsr and salt and wafers with raw oysters. It is very pretty to fill the shell with lemon points and a little jjarsley. Oyster Cocktail. Put blue points, one-half dozen to each person, in slender glass tumblers half filled with crushed ice. Pour over each tumbler a sauce made of three table- spoons of tomato catsup, one tablespoon of lemon juice, one tablespoon of strained tomato juice, one- half teaspoon of Worcestershire sauce, one drop of Tobasco sauce. Panned Oysters. Put two tablespoons of butter in a skillet. When melted, put in as many oysters, that have been drained and washed, as will cover the bottom of the skillet. Dust with poxjper and salt. Cook until the edges curl and serve on buttered toast. SHELLED FISH. 35 Deviled Oysters. These are the same as panned oysters. The only difference is, that just before serving, you should sprinkle them with red* pepper and add one table- spoon of Worcestershire sauce. They are both nice chafing dish receipts. Scalloped Oysters. Wash and drain one pint of oysters. Reserve the liquors. Pour one half cup of liquor and one half cup of cream or wino over one full cup of bread crumbs. Beat the butter into this. Put a layer in the bottom of the baking dish, cover with oysters, sprinkle with salt and pepper, and so on until you have two layers of oysters. Sprinkle the top with buttered crumbs and cook in the oven twenty or thirty minutes. Scalloped Oysters, No. 2. Put a layer of crumbs in the bottom of a shallow baking dish, then a layer of oysters that have been drained from the liquor. Sprinkle with pepper and salt, dot over with little bits of butter. Repeat this until the pan is full. Pour over this enough liquor to moisten,, sprinkle buttered crumbs over the top and bake twenty or thirty minutes. Broiled Oysters. Drain and pick over nice, large oysters. Wipe them dry, sprinkle with salt and pepper, and dip in 36 SHELLED FISH. melted butter. Have a clean, hot skillet and lay the oysters on it close together, until the bottom is cov- ered. Then begin to turn the ones first put in. By the time you have finished turning them they will be ready to serve. Pour melted butter over them. Oysters a la France. Scald one pint of oysters in their own liquor. Make a sauce of two tablespoons of butter and two of flour. Cook together, then add the oyster liquor and cook until smooth. Then add one cup of cream, a little salt and a little red and white pepper. Draw to the back of the stove and stir in slowly the beaten yolks of two eggs and a dash of nutmeg. Put pieces of toast in the bottom of the dish and pour the mixture over it. This should not be made until ready to serve. Add oysters after nutmeg. Fried Oysters. Drain and pour cold water over the oysters. W:.p© them dry and flatten with the hand. Sprinkle with pep- per and salt, dip in crumbs and the yolk of egg (diluted with two tablespoons of milk or water to one yolk) , then in crumbs again and fry in hot fat. Picklca, fresh-grated horseradish and celery salad are served with fried oysters. Saute Oysters. Prepare the oysters as for frying. Put a full tablespoon of butter in a frying pan. When quite SHELLED FISH, 37 hot, lay in the oysters. Cook on one side, turn and cook the other. Fricasseed Oysters. Melt in a double boiler, or over hot water, one tablespoon of btitter. Add one tablespoon of flour, throo-fourths of a cup of cream and cook until it thickens a little. Add one pint of oysters that have boon drained and season with salt and pepper. Just before serving, add the yolk of one egg very slowly. This is a nice mixture for pastry cups or patty-shells. Tou can leave out the egg if you choose. Clams. Little neck clams are served raw as oysters and when the oyster is out of season. Boiled Clams. Wash the clams very carefully and put them in a pot over a hot fire with very little v/ater in order to save their juices. When they open lift out the shell and remove the clams and return, them to the water. Add butter, pepper and salt and boil ten minutes. Serve hot. Broiled Clams. Select large clams and broil as oysters. Crabs. Crabs must be put on the lire in cold water. If put into hot water they shoot their claws which spoil 38 SHELy,KD FISH. them. Heat gradually and boil one-half hour. Put into a dish, face downwards, to dry. Deviled Crab. Open boiled crabs by raising the body from the Bhell without breaking the shell. Remove the gills and other uneatable parts. Pick the white meat from the claws and body. Do the same with what is good of the inside, namely, the white and yellow curd and the coral. Chop them fine, season with oil or butter, vinegar, mustard or pepper. Clean the shell well and serve the mixture in the shell. Garnish with parsley. Serve with thin slices of bread and butter. Deviled Crab (Served Hot.) Prepare as for serving cold. Put them in a sauce pan and heat. Place them in the shell and sprinkle the top with buttered crumbs. Put in the oven and brown. Lobster. To boil lobster, tie the claws of the lobster together. Put it head first into the hot salt water for fifteen or twenty minutes or longer if the size requires. After it is cold break off the tail, then the claws, and remove the body from the shell. Remove the stomach which lies under the head, and also the gills. Break open the body and take the small pieces of meat that lie under the gills. Break the claws and remove the meat. Cut the membrane on the inside of the tail SHELLED FISH. 3^ and take the meat out in one piece and open it to remove the intestine that runs the length of the tail piece. Broiled Lobster. After the lobster has been boiled, split it length- wise. Take out all uneatable parts. Open it out flat, sprinkle with pepper and put a piece of butter on each side. Cook over coals or in a hot oven. Serve in the shells with a parsley garnish. You prepare lobster stewed, creamed or scalloped in the same manner as for fish or oysters. Lobster a la Newberg. Pick all the meat from the lobster and cut into inch pieces, cook it in one tablespoon of butter, a pinch of salt, a little red pepper, cook for five min- utes and add a third of a cup of wine. Beat the yolks of two eggs light, add one-third of a cup of cream, pour this over the lobster, cook for two min- utes, gently stirring. MEATS. BEEF. In order to shut in the juice you expose the sur- face of the meat to a great heat by putting the meat in a hot pan on the top of the range, pressing it down close and turning on every side until well seared, then put it inside the oven and cook with moderate heat. Slow cooking breaks the fiber of meat and renders it more tender. This principle holds good in boiling, baking and broiling. Meat with very little fat is much improved by larding. Roast Beef. Wipe the roast with a piece of wet cheese cloth. Do not wash, as water draws out the juices. Dredge with flour, put into a pan on top of the stove and sear all sides. Then place inside of the oven and cook, allowing eight to twelve minutes to the pound, according as you like it rare or well done. Put a little pepper and salt in one corner of the pan and some drippings, or three or four pieces of bacon. Baste every ten or twelve minutes. Larded beef is cooked in the same way, but before cooking insert lardons 40 MEATS. 41 of salt pork over the top and at the sides. If you like, you may insert them at regular intervals, making a most attractive appearance. Serve roast beef with Irish potatoes, left whole or cut in fancy shapes and cooked with the meat. There arc many ways of shaping the potatoes. A very pretty way is to peal them and cut one-fourth inch slices -crossways, cutting almost through. If the slices should fall apart, stick a wooden toothpick through them. Cook them with the roast, basting often. Pull out the skewers or toothpicks and arrange around the roast with little pieces of parsley, Braised Beef. Cover the bottom of a braising pan with chopped vegetables, mixed with a little stock or water. Place a piece of beef, dredged with flour, and weighing from four to six pounds, on top of the vegetables. Place in a hot oven for fifteen or twenty minutes. Cover the top of the beef with chopped vegetables (carrots, turnips, onions and celery) . Cover the whole with two cupfuls of stock or water. Add a little parsley, six whole peppers, four or five cloves, a bit of bay leaf and a little salt. Cover it closely, so that the steam can not escape, and cook very slowly for three or four hours. Beef a-la-mode. Cut out the bone from a round of beef. Wipe with a wet cloth. Fill the cavity where the bone was taken out with a dressing made of buttered 42 MEATS. bread crumbs seasoned with pepper, salt and onions. Make deep incisions in the beef with a knife. Cut thin strips of salt pork, dip them in a seasoning made of a teaspoon each of salt, pepper, cloves and a little nutmeg. Dip the strips of pork in this and insert them in the cuts. Put the remainder of the spices over the top. Cover over- the top with thin strips of pork and tie in shape. Cover with two quarts of water and cook in the oven for four hours. Baste frequently with butter and water with a little flour. When done, skim off the fat. Thicken the gravy and season with wine. Fillet of Beef. The fillet is the under side of the loin of beef ^ it is covered with skin and fat. This must be removed from the top. Your butcher will cut it for you according to direction. Lard over the top, put. pieces of salt pork in the bottom of a baking dish, lay the fillet on, baste with water and butter, with pepper and salt or beef drippings. Cook thirty min- utes. Serve with mushroom sauce. Fillet of beef can be braised and the garnishes are many — truffles,, livers, olives, etc., all cooked in wine. Beef or Veal Loaf. Grind three pounds of the meat. Mix it with one- cup of breadcrumbs, one cup of mashed Irish potatoes^ a tablespoon of butter, a little chopped parsley arid pepper and salt to taste. Shape into a round or MEATS. 43 oblong loaf. Put into a baking pan with one pint of water. Baste frequently and bake two and one- half hours. This can be served cold or hot. Broiled Beefsteak. Select a steak from one to one and a half inches thick. If sirloin is used, cut the flank end off and grind for Hamburg steak. Have the broiler or griddle very hot. Piit on the steak, turn at once, and sear on both sides. Turn several times while cooking. Have some butter in the platter and put it where the dish will keep warm and the butter will melt. When the steak is as done as you like, sprinkle with pepper and salt, lay it on the platter and turn it bo that it will get the seasoning of but- ter. Garnish with parsley or serve with Saratoga potatoes. There are many ways of serving steak which give a different taste and appearance to the same broiled steak: Use mushrooms cooked in a cream or brown sauce, pour this over the steak or serve in a sauce bowl; tomato sauce is used; lemons are cut in quarters or crescents and used as a garnish with parsley; water-cress is appetizing, easy and always acceptable. Beefsteak and onions are popu- lar; fry or saute the onions in butter and spread over the steak, serve in a brown sauce with the steak. Broiled Steak With Oysters. Broil your steak in the same manner as in the above receipt, and just before it is done cover the 44 MEATS. top with oysters and place inside of the oven long enough to curl the edges of the oysters, sprinkle with pepper and salt and serve at once. Hamburg Steak. Grind lean beef, season with a little onion, pepper and salt. E,oll into a flat mound about an inch thick. Put it on a very hot griddle, turn it when done and pour over it melted butter. Or you can make it into little cakes and broil. Hamburg Steak, No. 2. Grind the meat, season with onion, pepper and salt. Mix with one or two unbeaten eggs, shape as cutlets, dip in crumbs, saute in hot butter, and serve around a mound of, boiled Irish potatoes pressed through a ricer. A ricer is a potato press that makes the potato, when pressed through, very light and ornamental, resembling little curls. Beef Hash. Cut cold beef into small bits. Put it into a skil- let with water or stock enough to cover and a little onion. When thoroughly heated, mix one table- spoon of flour with a cup of cream or stock and pour into the hash and when it has cooked long enough to thicken, season with salt and pepper. Beef Hash, No. 2. Out cold beef into small pieces, pour over enough brown stock to cover well; cook ten or fifteen min- MEATS. 45 utes, season with one tablespooo of butter, pepper and salt to taste. You can use more stock and thicken with a little brown flour and butter cooked together. Beef Tongue {Cured). Soak it over night in cold water. Put it to cook the next morning in cold water with a slice of lemon, a little vinegar, four or five cloves and six pepper corns. Cook several hours. Let it cool in the water. Skin and cut in thin slices. Fresh Beef Tongue. Soak over night in cold water. Cook in boiling water with a tablespoon of lemon juice and a table- spoon of vinegar, four or five cloves and six pepper corns and a little salt. Cook until tender, leave in the water until cold. Skin and serve in thin slices. One-half cup of wine can be added to the water in place of the vinegar. Frizzled Beef. Use dried beef, cut very thin or shaved. You can get it put up in cans, which is preferable to the other, as it is shaved and ready for use. Put a lump of butter in the skillet, when hot put in the slices of beef. Stir it well, and when thoroughly heated it is ready. Pour the butter over it and serve. Saddle of Mutton. Remove the skin from the top. Wipe it off with a cloth dipped in water with one teaspoon of soda 46 MEATS. dissolved in it, and then wipe it dry. Make incis- ions in the meat and fill with a dressing made hy mixing one-half cup of bread crumbs, one table- spoon of brown sugar, one tablespoon of butter, a little chopped celery, one teaspoon of allspice, a lit- tle salt and pepper. Put over the surface of the meat with brown sugar, cayenne pepper, a little salt and soda and nutmeg. Roast four hours and serve with sauce. Baste of ten with butter and water. Roast Leg of Mutton. Chop ofE the knuckle bone. Remove the thick skin. Sprinkle it with pepper and dredge with flour. Place in a baking pan with a little salt water. Baste frequently and cook until done, allowing twenty minutes to the pound. Serve with the gravy made from the bastings. Dress the top with currant jelly. Crown Roast. This is made from the full loin. Split the bones between the chops. Take off all the meat on the bones down to a certain point, leaving the shape of French chops. Tie or skewer the roast together, turning it backwards into a crown or circle. Wrap each bojie with greased letter paper so it will not burn while cooking. Bake it, basting frequently with stock or water and butter. Pill the center with cooked potatoes and carrots, cut into balls, or Saratoga chips. MEATS. ^7 Mutton Chops Broiled. Trim the chops nicely and remove the fat, Sprinkle with pepper and salt, put on a broiler over a clear fire or on a hot griddle. Turn several times. Melt some butter and pour over them when ready to aerve. Breaded Chops {Sauted). Prepare as for broiling. Dip them in egg and then in crumbs. Have a tablespoon of drippings or butter in the saute pan. Cook three or four minutes on one side, then turn and cook the other. Serve with a tomato sauce and garnish with parsley. Lamb. Cook lamb as you do mutton, only, cook it more thoroughly, as it should always be well done. It is served with green peas, asparagus and mint sauce. Veal Like lamb, veal should be thoroughly cooked, and use the receipt for roasting and baking lamb for roasting and baking veal. Veal Cutlets. These can be either broiled, sauted or fried, as you would for lamb or mutton. Breakfast Bacon. Cut very thin slices of well-cured bacon. Put them into a hot oven in a broiler over a dripping pan. 48 MEATS. Or, cook in a hot skillet, pouring off the grease as fast as it cooks out. Serve as a garnish to hashed brown potatoes or hominy omelet. To Boil a Ham. Wash the ham well and put it to soak over night. Put it on in cold water and let it come to the boiling point, then simmer five or six hours, or until the bone in the end can be removed. Let it cool in ihe water. Remove the skin and rub the top with bread crumbs and brown sugar, or dress with dots of pepper and cloves. Put in the oven a few minutes to brown. Broiled Ham. Cut the slices of ham thin. Put them in ice water for an hour or two. Wipe dry and place in the broiler and broil over coals or in a very hot griddle. Ham and Eggs. When a boiled or baked ham is about used up, cut all the meat from the bono and grind it or shred. Put a lump of butter in a skillet. When melted put the ham in and break four or five eggs and stir as you would for scrambled eggs. Season and serve. Or you can" boil one-half dozen eggs hard. Cook the grated ham in butter and place in the center of a dish. Press the yolks of the eggs through a ricer over the top and garnish the outside with the chop- ped whites. MEATS 4g Roast Pork, The leg, loin, rib and shoulder are the pieces used for roasting. Score in squares over the top through the skin. Add a little water to the roasting pan at first, afterwards use the drippings of pork for basting. Baste often and cook thoroughly, allowing thirty minutes to the pound. Serve with apple or tomato sauce. Baked Ham. Soak over night in cold water; take out of water and place in a turkey pan with a little water or sherry wine. Cover over tight so the steam will not escape and cook from three to four hours, according to size of ham. Bacon with Apples. Fry thin slices of bacon and put in warmer to dry? Pare and core tart apples; cut in quarters and eights; cook in bacon grease until tender; sprinkle with sugar and brown. Put bacon in center of dish and the apples around and serve. POULTRY AND GAME. To Pick a Fowl. Tou can pick a fowl dry and it is considered superior to scalding, but it is much easier and quicker to pick them after they have been scalded. Plunge the fowl head downward into very hot water and repeat several times. Then take the fowl by the legs, in the left hand and strip the feathers beginning at the legs and going toward the head. Then rub hard with a clean cloth to remove the pin feathers. Put a little alcohol in a saucer and light it and hold the fowl over the blaze. This singes it and makes it per- fectly clean and smooth. To Draw a Fowl. Lay the fowl on its back with the tail toward you. Cut a circle through the skin around the vent. Make the incisions large enough for two fingers. Carefully draw out the coiitentB of the body. Cut the skin the length of the neck at the back and loosen the neck from the craw. Cut off the neck and remove the craw and windpipe being careful not to tear the skin. If it is a grown chicken the sinews from the legs can be 50 POULTKY AND GAME 5] drawn by laying the chicken on its back and cutting the skin around the first joint of the leg. Carefully turning it backward you will find a bunch of sinews on the outside. By putting a skewer under each one, holding the fowl securely and pulling from you they <5an be drawn and the lower joint of the leg made as tender as the upper. The liver, gizzard and heart are the giblets. After the gizzard is opened and cleaned and the liver and heart washed, they can be cooked and cut into small pieces and made into sauce and gravies. To Bone a Fowl. Begin at the neck and make an incision the whole length of the back. Out close to the bon© and scrape as you go. The wings are difficult to bone, so just leave those and break the joint in order to free the body. Be very careful in cutting around the breast- bone as you are liable to tear the skin. All fowls are boned in the same manner. To Truss a Fowl. Bring the wings over the back having the tips to touch each other and press down close and skewer Press the legs into shape holding them close to the body and run a skewer through the thigh and through the body to the other side. Put a string through the loop of the skewer that holds the wings and cross to the other side and wrap around the end. Then under the Wing to the opposite one and fasten to the skewer 52 POULTRY AND GAME. that holds the leg and cross to the opposite leg. Then tie securely. When it is cooked remove the skewers and string. Stuffing for Fowls, No. 1. Season grated or ground stale bread with a littlei chopped onion and parsley, salt and pepper, and mix with enough melted butter to moisten. Stuffing, No. 2. Soak on.0 pint of stale bread crumbs in one and one-half pints of cold water. Cook two tablespoons of chopped onion in one tablespoon of butter until the onion is tender. Squeeze the water from the bread and add the crumbs to the onion and butter. Season with red and white pepper, salt and one table- spoon of chopped suet. Let it cook a moment, then take it from tho fire and add one egg slightly beaten. Oyster Stuffing. Mix equal parts of bread crumbs and oysters seasoned with butter, pepper and salt. Celery Stuffing. One cup of chopped celery, one-half cup of bread crumbs; season with salt and pepper and mix with one full tablespoon of butter, softened, and two eggs slightly beaten. Chickens. One hardly knows where to begin with chic^ken, there are bo many delightful dishes made from it. POULTRY AND GAME. C3 Bring your principles of cooking and common sense into active play and the delicious dishes that will result will delight you. To Boil a Chicken. You only want to boil a well-grown chicken. If it is old or tough, it can be made tender. After it is drawn, stuff it with a bread stuffing and skewer or tie it in shape. Cover it with boiling water, add a teaspoonful of vinegar and one tablespoon of salt. Boil slowly until tender, and serve with a sauce made with one tablespoon of butter and tablespoon of flour and one cup of the liquor in which it was cooked. Chop the giblets fine and serve in the sauce with a little pepper and salt if needed. Gar- nish with parsley or serve with egg, oyster or celery sauce. To Boil a Chicken to Use in Salad or Grind for Force Meat. Put the chicken in a kettle aad pour one quart or more, (according to the size of the chicken) over it. Put one teaspoon of vinegar and one tablespoon of salt in the water, cover and boil slowly until tender. It will take from one and one-half to three hours. To Bake Chicken. Use a young-, tender chicken, stufp with bread stuffing and truss. Sprinkle with pepper and salt, dredge with flour. Put four or five slices of salt 54 POULTRY ANT) GAME. pork in the bottom of the baking pan, lay the chicken on top pf this and put it in hot oven for fifteen or twenty minutes. Then decrease the heat and cook until tender, basting with butter and water or stock. Serve with any of the baked chicken sauces or gravies. To Saute Chicken. Cut the chicken in suitable pieces for serving. Sprinkle with pepper, salt and dredge with flour. Fry out four or five slices of pork scraps or use one tablespoon of lard. Have it smoking hot in the pan and saute the chicken a golden brown. When done remove the chicken. Put a tablespoon of flour into the skillet and stir, then add one cup of thin cream. Stir until it thick- ens. Season and serve in a gravy bowl. To Fry Chicken. Cut into pieces as for sauting. Dust with pepper and salt. Dip each piece in crumbs, egg, and then again in crumbs. Put them in the frying basket, dip in hot fat and fry until a delicate btown. Garnish with parsley or curled celery or cress. Fricassee Chicken. Wipe, and cut the chicken at the joints in pieces for serving. Cover with boiling water. Cook one hour or until tender, reducing the water to nearly a pint. Remove the chicken from the liquor, dredge POULTRY AND GAME. 55; with salt, pepper and flour, brown in hot butter or pork scraps. Put the chiqken on toast on a hot plat-- ter; add to the liquor one cup of cream or milk and heat it again. Melt one large tablespoon of butter in. a sauce pan; add two tablespoons of flour, and when well mixed pour on slowly the cream and chicken liquor. Add salt and pepper and pour the same over the chicken. Trim a platter with toast, arrange the- chicken nicely on toast, pour the cream dressing over it and garnish with parsley, To Broil a Chicken. Wash in soda water, wipe dry and put in a baking- pan heated very hot. Put the skin side down and press it flat on- the back inside of a hot oven. Cook about fifteen minutes, turn the chicken and cook until a nice brown. It takes about thirty minutes, to cook the chicken. When it is done, season with salt ani pepper and pour melted butter over it. Serve with pastry crullers. You can broil the chicken on top of the stove on a hot griddle, or on a wire broiler over hot coals. Broiled Chicken. , Split the chicken down the back. Sprinkle with, pepper and salt, dredge with flour and put a piece of breakfast bacon under each wing and leg. Put three or four pieces of bacon in the boiler, or in the pan, and lay the chicken on it. Broil in the oven or over coals. If in the oven, baste with drippings from the- 56 POULTRY AND GAME. bacon, and if there is not enough, use a little butter and water mixed. Stewed Chicken. Cut a chicken into pieces and place in a stew pan with the giblets. Pour about one pint of boiling water over it. It is not necessary to entirely cover it with water. Cover the stew pan closely and cook for ten minutes, then add a tablespoonf al of butter and a tablespoonful of flour mixed together until smooth. Recover and cook until tender. Serve with a sauce made from the chicken broth by cooking a table- spoon of butter, adding one tablespoon of flour and then the broth, and then season. Cut the giblets into this and pour over the chicken; or, you can add mushrooms or celery to the sauce. Chicken Pie. Cut the chicken at the joints and the breast into four pieces. Cut the back and separate the neck, Use the giblets. Pour boiling water over it and stew until almost done. Make a rich pastry, roll thin and lino a baking pan with it. Cut slashes at the bottom. Dredge the chicken with flour and put it in the pan. Put a tablespoon of butter in little bits over it. Sea- son with salt and pepper. A little hnion and celery make quite an addition. Cover the tops with pastry, rolled thin, slashing it several times to let the juice escape. Bake in a moderate oven until a nice brown color. POULTRY AND GAME. 57 Luncheon Chicken. Out a cold boiled or baked chicken very fine. Make a sauce by cooking one tablespoon of butter and one tablespoon of flour, then one cup of chicken liquor. Season with a little chopped onion, pepper and salt and mix with the chicken. Make little mounds, nest-shaped, on a platter. Drop an egg into each nest. Cover with buttered crumbs and bake until the whites of the eggs are firm. Serve with a plain cream or mushroom sauce. To Bake a Boned Chicken. After the chicken has been boned, stuff in shape with a highly seasoned force meat made of chicken or veal. After it has been stuffed, sew it securely and tie in shape. Put in a baking pan, cover over with thin slices of bacon. Baste often, and remove the bacon when it is almost done. Dredge the chicken with flour, and brown. Serve with d white or brown sauce. Molded Chicken. Boil a chicken in highly-seasoned boiling water until tender. When cold, cut in strips or nicely shaped pieces. Ornament the bottom of a brick, or any shape mold you may prefer, with hard boiled eggs, cut in crescents or thin, round slices, then lengthwise slices of pickles or truffles. Make a jelly of the chicken liquor in the proportion of one-half box of gelatine to three cups of liquid. When it is 58 POULTRY AND GAME. cold and beginning to congeal, pour a little of it ia the mold. When it is firm, put in a layer of chicken, a little jelly, some pickle, eggs, etc. More jelly, and so on until the mold is filled. "When it is cold, dip the mold in warm water and turn on a platter. Gar- nish with curled celery and serve with it a tartare sauce. Baked Turkey. After the turkey has been cleaned, put the pre- pared stuffing in, press in shape, put into a baking pan, breast side down. When it becomes brown, turn it and brown the breast and sides. Then begin, and baste frequently with water and butter and a little flour and pepper and salt. Continue the bak- ing, allowing twenty minutes to a pound. Make a gravy from the water in which the giblets were boiled and add to the bastings. Cut the giblets into small pieces and pour the gravy over them. Boiled Turkey. Use the receipt for boiled chickens to serve with oyster sauce Turkey Hash. Turkey or chicken hash is made the same as beef hash. Boned Turkey. After the turkey has been boned, you can fill it with force meat made from veal, pork or chicken and alternate with thin slices of light and dark meat. POULTRY AND GAME. 50 Sweet breads, truffles, mushrooms, ham, tongue and hard boiled eggs can all be used — any or all. For a seven or eight pound turkey, you will need three and one-half or four pounds of filling. Arrange the fill- ing so that it will look pretty when it is cut. Make one pint of jelly from the broth, using one-third of a box of gelatine to make a stiff jelly. All materials for stuffing must be first cooked. Stuff the wings and second joints with force meat and sprinkle with whole allspice. Place through the center a row of hard boiled eggs, cover with the force meat and then arrange the other meats to suit the taste, putting in a little allspice now and then. When filled, sew well and tie in shape. Put it into a piece of cheese cloth and tie it up well and put it in a steamer on its back. Steam for two hours, then dredge with fiour and bake until brown, basting with chicken, turkey or veal broth well seasoned. Let it cool and serve in thin slices with or without sauce. To serve it on lettuce leaf with tartare sauce is good and pretty. To Roast or Bake Geese or Ducks. Dress and truss the same as a turkey or chicken. Stuff with a highly-seasoned dressing, using more onion than for chicken or turkey, and also a little sage. Dredge the fowl with salt, pepper and flour. Put a little water in the pan and baste often. Bake until tender, allowing twenty or twenty-five minutes to the pound. Serve with apple or giblet sauce. 60 SAUCES FOB MEATS. Game. Broil squabs, pigeons or partridges by either of the receipts for broiling chicken. Serve on pieces of toast dipped in melted butter. -°e^Ml^N^ SAUCES FOR MEATS. Drawn Butter Sauce. Cook one full tablespoon of butter in a sauce pan. Add one full tablespoon of flour. Stir until smooth. Add one cup of water or white stock. Cook until it thickens, then add one tablespoon of butter in small pieces. Season with pepper and salt. Serve with boiled or baked fish. Add a little lemon juice, if you want it acid. Egg Sauce. Add to drawn butter sauce three hard boiled eggs, chopped fine. To make pickle, shrimp, anchovy, oyster, caper or olive sauce, add any one of these, chopped, to the drawn egg sauce. Cream or White Sauce. Use one tablespoon of butter, one of flour, and one cup of cream for a thin sauce. If you want it thicker, use two tablespoons of flour. Season. Mushroom or Sweetbread Sauce. Add a few chopped mushrooms and sweetbreads that have been parboiled to the cream or white sauce. 61 62 SAUCES FOR MEATS. Cauliflower Sauce. Boil cauliflower, pull it to pieces and add to the cream sauce. Oyster Sauce. Use one tablespoon of butter, one of flour, one cup of water, or stock, or oyster liquor. Add a few oysters that have been parboiled and cut in pieces. Brown Sauce. Take one tablespoon- of butter, two tablespoons of flour, that has been browned in the oven, and one cup of cream for a thin sauce. If you want it thick, you can use four tablespoons of flour. Brown Sauce, No. 2. Use the above receipt, substituting brown stock for cream. Sauce Piquarde. Add to brown sauce one tablespoon of vinegar and two tablespoons of chopped pickle. Tartare Sauce. To one cup of mayonaise sauce use a little chop- ped onion, some chopped pickle, a little parsley, chopped Very fine for fried fish and oysters, jellied chicken, cold tongue or salad. SAUCES FOE MEATS. gj Mint Sauce — For Roast Lamb. Four tablespoons of chopped mint, two table- spoons of sugar, one-half cup of vinegar. Pour the vinegar over the sugar. When dissolved, add the mint and set in a warm place for an hour or more before ready to use. Tomato Sauce. Stew one-half can of tomatoes with a bit of bay leaf and a slice of onion. Cook ten minutes and strain. Cook two tablespoons of butter and add two tablespoons of flour. Pour the strained tomatoes on this; season with pepper and salt. Cook until thick Sauce for Cold Meats. Mix one cup of brown sugar, one-half cup of currant jelly and one-half cup of butter together. Add a little mustard. Cook until melted and blended. Horseradish Sauce. Use fresh, grated horseradish, mixed with whipped cream and seasoned with salt, pepper and vinegar for cold meats. Horseradish Sauce, No. 2. Mix one-half cup of grated horseradish with one teaspoon of sugar, one tablespoon of vinegar and a little salt, pepper and mustard. 64 SAUCES FOK MEATS. Cranberry Sauce. Wash two cups of cranberries. Add three-fourths cup of boiling water. Cover and cook five minutes, then mash and strain. Add three-fourths of a cup of sugar to the pulp and cook five minutes. Serve hot or cold. Sauce for Mutton. Mix three-fourths of a cup of butter and one cup of brown sugar together. Add one-half cup of acid jelly (currant is nice) . Add two cups of browned flour, some chopped onion and celery, one grated nutmeg, one teaspoon of allspice, salt and pepper to taste. Cook together until blended. Sauce for Meat. Four tablespoons of dry mustard, two cups of vin- egar, one cup of butter, yolks of five eggs, one-half cup of jelly, one teaspoon of cayenne pepper — let boil a moment. VEGETABLES. Vegetables, if possible, should be cooked when perfectly fresh. They should be kept (if necessary to keep) in a cool, dry place. Cook all green and starchy vegetables in boiling water with a little salt. The salt seasons and helps to preserve the color. A time-table can not be depended upon, as so much depends upon the age and the freshness of the vege- ables. Fresh ones take much less time in cooking. Study the serving of vegetables with your meats, as some seem to harmonize with, certain kinds of meats more than others. Two vegetables with a course is all that is needed or advisable. Boiled Potatoes. Wash well. Scrape new potatoes and peel old ones. Put in cold water to prevent discolor. If the potatoes are wilted, let them stand in ice cold water for an hour. Have the potatoes as near the same size as possible; cut the larger ones to correspond with the smaller. Cook in boiling, salted water from twenty to thirty minutes. Drain off all the water and sprinkle a little salt to help absorb all moisture. Set on the back of stove, cover, leaving just enough opening for steam to escape, or cover with a piece of cheese cloth. Serve plain, or with a white sauce poured over them. 66 VEGETABLBS. Mashed Potatoes. Boil potatoes as above receipt. Mash them with a potato masher. Season with butter and a little cream or milk and beat them until very light and white. They can be served this way or baked upon a flat pan and shaped into a cone. Make a little well in the top, put a small lump of butter into it and smooth the potatoes over it, covering it out of. sight. Set in the stove and bake a light brown, or you can press boiled mashed potatoes through a ricer and serve piled lightly on a dish. Scalloped Potatoes. Peel the potatoes and cut in thin slices. Put a layer of potatoes in a bakijig dish. Dot over with butter and sprinkle with salt. Fill the dish in this way and pour enough sweet milk over to barely cover. Bake in the oven about thirty minutes. Or you can sprinkle a little cheese over each layer. Cover the top with grated cheese and buttered crumbs. Creamed Potatoes. Cut cold, boiled potatoes in cubes. Heat in a very little boiled milk. Pour a white cream sauce with a little chopped parsley over them. This makes a nice dish for tea. Potato Puffs. To two cups of well-mashed seasoned potatoes add the yolks of two eggs and beat well. Beat the white VEGETABLES. 67 separately and stir in lighily. Put. the potatoes in a greased baking pan, or gem pans, and bake until brown. Potatoes in their Jackets. Wash well, and dry. Put in a hot oven and cook from. fifty to sixty minuies. When soft, break the skin in one place and serve at once. Or you can cut a piece from the top and scoop out the potato. Season with butter, cream and salt. Fill the hull full, rising a little over the top of hull, put a small piece of but- ter in the top, set in a pan and heat in the oven a few minutes. Broiled Potatoes. Cut boiled potatoes in small pieces. Put a table- spoon of butter in a griddle. When hot, put in the potatoes and mix with butter until thoroughly heated. When the butter is absorbed, sprinkle with salt and serve at once. A little onion can be cooked in the butter before putting in the potatoes, if desired. French, or Parisian Potatoes. Peal large potatoes and cut with a French potato cutter as many little balls as you can get from each potato. Put the skeleton or shell that is left into cold water. Cook the balls in boiling salted water and serve with a cream sauce. Boil the skeletons and when cold you can use in any way in which you prepare cold boiled potatoes. A nice way is to make into 68 VEGETABLES. Hashed Brown Potatoes. Chop the potatoes with a slaw chopper, season with a little onion, pepper and salt. Melt a table- spoon of butter in a skillet, or use drippings from bacon. When hot, put in the potatoes and press down close to skillet. It will brown in a little while. Turn as an omelet and serve at once. Fried Potatoes. There are numerous ways of preparing potatoes for frying or sauting. Cold boiled potatoes can be made into cakes, dipped in flour and sautpd in butter. You can parboil the potato balls and then dip in hot fat and fry a delicate brown and use as a garnish; or cut a raw potato in strings, cubes, curls, or long, thin pieces, all of which are dipped in deep fat and fried, drained on brown paper and served at once. They are not good if allowed to stand. Potatoes as a Garnish. Boil, mash and season. Add the yolk of one egg to a pint. Put in a pastry bag with star-shaped, or any fancy-shaped, tube and press the potato through, making a border of flowers around the dish. Saratoga Potatoes. Peel large potatoes and cut very thin with a veg- etable cutter, or Saratoga cutter, let stand in ice water till crisp. Take out and dry between towels. VEGETABLES. 69 Fry a few slices at a time in hot fat, drain on brown paper, sprinkle with salt. These are beautiful as a garnish for broiled steak, or use piled up in the center of a dish with smelts or small fish around them. Potatoes en Surprise. Season one pint of hot mashed potatoes with one tablespoonful of butter, one teaspoonful of salt, one-fourth of celery salt, one-fourth teaspoonful of pepper and a few grains cayenne. Add six drops of onion juice, cool slightly, add the yolk of one egg, shape in balls, fill the center with creamed chicken, peas or sweetbreads, shape as potatoes. Dip in crumbs; eggs and crumbs and fry in hot fat. Sweet Potatoes. Boil sweet potatoes as you do Irish potatoes ; also use receipt for stuffed potatoes. Sweet potatoes are better steamed than boiled. Baked Sweet Potatoes. Boil the potatoes with their skins on. Scrap© when done and slice in one-half inch slices length- wise. Put a layer in a baking pan. Sprinkle sugar over them and dot generously with butter. Continue this until the dish is full. Bake in the oven until the sugar and butter form a syrup and the top begins to brown. 70 VEGETABLES, Tomatoes. There are many ways of preparing and serving tomatoes. The simplest ways are to serve them cold, peeled and sliced, to be eaten with salt, pepper and vinegar, or a little sugar sprinkled over; or they can be peeled whole or cut in halves and served with a salad dressing. Broiled Tomatoes. Cut in inch slices without peeling. Dip in crumbs, egg and crumbs again. Melt some butter in a skillet; when quite hot put in the tomatoes and cook a minute or two, then turn and cook the other side. Or you can broil them without the crumbing. Stewed Tomatoes. Peel tomatoes and cut in pieces. Season with salt, pepper, a little sugar and chopped celery. Stir in a little flour or bread crumbs, cover and cook about twenty minutes. Baked Tomatoes. They can be baked whole, with their skins on, by scooping out the center and filling the cavity with bread crumbs mixed with butter and the part of the tomato that was scooped out and chopped. Season with a little sugar, pepper and salt, and celery if you like. Put in a baking dish and bake twenty minutes. Or you can peel the tomatoes and cut in small pieces. Season well and add bread crumbs over top. VEGETABLES. Yj String Beans. Put a piece of salt pork about four inches square in a pint of cold water. Cook for one hour, then add three or four pints of beans that have been strung and broken in pieces. Gook for three hours. ' If the water boils out, add a little more boiling water and one-half hour before serving put in one teaspoonful of salt. Do not add any more water than is abso- lutely necessary. Butter or Lima Beans, Shell and put in cold water for a while, then cover with boiling salted water and cook from one to two hours. Serve with a cream sauce, or with melted butter. They are very nice drained perfectly dry and pressed through- a ricer and seasoned. Green Peas. Shell, cover with boiling salted water. Cook about twenty minutes in uncovered vessel. Drain off ■the water. Season with a little butter, pepper and salt. A little sugar is sometimes an improvement. A sprig of parsley gives flavor and a good color. Green Corn. To boil corn, shuck and silk the corn, put in a kettle with boiling salted water and cook from twenty^ to thirty minutes. - ■ 72 VEGETABLES. Stewed Corn. Cut the corn from the ear and scrape the pulp. Put in a stew pan. To three cups of corn allow one cup of water. Cover and stew fifteen or twenty min- utes. Season with salt, pepper or a little cream. Fried Corn. Cut four cups of corn from the ear and scrape the pulp. Put one full tablespoon of lard or pork drippings in a skillet. When hot,put in the corn. Stir well and cook about twenty minutes. Season with salt and pepper. Corn Pudding. Cut or grate corn from the ear. To two cupfuls of grated corn add two cups of milk and two eggs beaten, one tablespoon of butter, one teaspoon of salt. Put in a baking dish and bake until it thickens. Corn Fritters. Use two cups of grated corn, two eggs beaten together, one-fourth cup of flour and one teaspoon of baking powder. Season with salt. Drop by spoonfuls in deep, hot fat and fry a delicate brown. Boiled Cabbage with Bacon. Put one-fourth pound of bacon in a kettle of cold water; when it boils put in the cabbage, cut in quar- ters from the stalk. Cook uncovered for twenty or VEGETABLES. 73 thirty minutes. Some persons like it cooked a long time, until the water has cooked out and the cabbage has a decided flavor of the bacon. When done, drain, season with salt and red pepper. Pile on a dish, put the bacon in the center and serve. Boiled Cabbage. Take off the outside leaves, cut in pieces from the stalk. Wash thoroughly in cold water, drain well. To a vessel of boiling water add one teaspoon of salt, one-fourth teaspoon of soda. Put the cabbage in this one piece at a time, so that the boiling will not stop. Cook for twenty minutes uncovered. Drain, season and serve with a cream sauce poured over it. Cold Slaw. Shave the cabbage and keep in ice water until crisp. Lift out of the water, shake the water out and press lightly between towels to dry. Pour a salad cream dressing over it. It is made attractive by serving in a bowl with some of the curled, crisp cabbage leaves taken off before cutting the slaw and shaped into a bowl. Put the shaved cabbage into this and pour dressing over it. Cauliflower. Take off the outside leaves. Pour cold water over it and let stand a short while. Drain, cook in boiling water, uncovered, nntil tender and will keep its shape. Pour a well-seasoned cream dressing over 74 VEGETABLES. it. Do not season the cauliflower until done. It igc sometimes cooked- tied in cheese cloth, which makes- it white. Asparagus. Wash and scrape the asparagus tips. Tie bunches of about twelve stalks each. Let stand in cold water about one-half hour. Cook standing in water- with the blossom end up, it is more tender and cooks- quicker. Cook until tender and serve on toast with a cream dressing poured over it. Asparagus tips are cooked by cutting the stalks in inch pieces, boiled in salted water and served with a cream dressing over them. They are nice served in crustades or bread boxes. Carrots. Cut with a French vegetable cutter into balls or into squares. Boil in salted water. Drain well> Season with salt and pepper and pour melted butter over them. Turnips. Prepare turnips the same way as carrots. Cook, in boiling water for ten minutes. Pour the water off and pour fresh boiling water over and continue^ to boil until tender. Drain the water off, season and serve with a white sauce. Beets. Wash well, but do not peel. Cook in boiling water from one to three hours, according to size and VEGETABLES. 75 age. Drain them, and the peeling will slip off by- rubbing slightly. Cut in slices. Season with salt and pepper. Pour melted butter over them. Pickled Beets. Cook in the same way. Slice, when cold pour vinegar over them. Season with salt and pepper. Okra. If the pods are small, cook whole; if large, cut in inch pieces. Cook in boiling salted water for twenty or thirty minutes. Drain, season with pep- per and salt. Pour melted butter over them. Squash. Wash, peel and cut in pieces. Boil until tender. Drain off the water, set on back of stove to dry. While hot, mash; season with salt, pepper, cream and butter. Parsnips. Wash well, peel and boil until done — at least one hour or more. Cut in lengthwise slices. Dip in butter, then in flour and saute on both sides until brown. Or one can mash them after boiling, mix with an egg and season. Make in cakes, roll in flour and brown. Salsify. Wash and peel. Let stand in cold water, cut in one-half inch pieces. Boil, changing the water sev- eral times. Serve in a cream sauce. 76 VEGETABLES, Onions. Cut off the tops and roots. Take off the outside skin. Cook in boiling salt water until tender. If they are small, young onions, serve them whole with pepper, salt and melted butter, or in a cream sauce; if old, after they are boiled, cut in small pieces or mash. Serve in a cream sauce. Stuffed Spanish Onions. Peel and scoop out from the top some of the cen- ter. Chop what is taken from the center fine, mix with a little minced chicken, veal or ham (one or all of these) , some bread crumbs, seasoned with salt and pepper, moistened with melted butter. Fill the cen- ters with the mixture, put in a baking dish with a little water. Cover the dish and bake until tender. Just before serving remove the top, sprinkle the onion with buttered crumbs and leave in the oven a few minutes to brown; or they can be parboiled and then stuffed and baked. stuffed Peppers. Cut the tops from green or red peppers. Remove partitions and seeds. Stand in cold water for an hour. Drain and fill with chopped veal, chicken or beef, a little onion, some bread crumbs, season, mix all well together with melted butter. Put in a pan with one cup or a little more of stock or water. Cover the top with buttered crumbs. Bake for forty or fifty minutes. Serve with tomato sauce. VEGETABLES. 77 Fried Egg Plant. Remove the skin, cut in pne-fourth inch slices, salt, stack together, put a weight of some kind on top to extract the juice. Let stand forty or fifty minutes, dip the slices in egg and then in flour or crumbs, saute in butter or drippings on both sides until brown. Stujfed Egg Plant. Boil until tender. Cut in halves crosswise or lengthwise, scoop out the center. Mash the pulp, season with salt, pepper and butter and a few drops of cream. Fill the shell with this mixture, sprinkle with buttered bread crumbs and brown in the oven. Cucumbers. Cut a thick slice from each end. A cucumber is bitter near the skin. Cut a thick peeling off, put in ice cold water; do not put any salt in the water, as salt makes them tough. When ready to serve, cut in very thin slices on a bed of crushed ice. Mushrooms. Wash two cups. Remove stems. Peel caps and break in pieces. Melt three tablespoons of butter in a sauce pan, add the mushrooms. When hot through, season with salt and pepper. Dredge with flour, put a small quantity (about one-half cup) of water, stock or cream. Cook slowly five minutes. Serve on pieces of toast. You can boil or stew mushrooms. These are the simplest and best ways of preparing them. FARINACEOUS FOOD. Boiled Rice. Wash one cup of rice through several waters. Have two quarts of boiling salted water on ready. Put the rice in slowly, so that you do not stop the boiling. Stir at the first with a wooden spoon, so- that the grains do not stick to the bottom. Cook until the grains are perfectly soft, drain well, sprinkle with salt. Cover over with a top or napkin, leaving a small opening for steam to escape. Set on back of range or inside the oven to dry. If you want to serve as a vegetable, season with butter. Boiled Rice in Milk. Boil the rice as the above receipt. When it has cooked ten or fifteen minutes, pour off the water and pour over it two cups of hot milk. Cook until tender. When done, set on back of range until ready to serve. Rice Border. Season boiled rice with salt and butter. Butter a round mold with a large opening in the center, press the rice into it, set in a cool place. Serve creamed chicken or stewed tomatoes in the center. Set the border inside the stove a moment before put- FARINACEOUS POODS. 79 ting in the mixture for the center. Or take boiled rice, season, beat in two eggs, put in a buttered mold. Set inside the stove to cook the egg. Turn out and serve with elbow macaroni and tomato sauce. Rice with Cheese. Put a layer of cooked rice into a shallow pan, sprinkle over with grated cheese; theji a layer of rice, another layer of cheese. Sprinkle with a little salt and bake long enough to melt cheese. To Boil Macaroni. Cut in pieces, pour boiling water over, add a little salt, boil until tender, drain and pour a cream sauce over it. Baked Macaroni with Cheese. Break in pieces and boil. Put a layer in baking dish, sprinkle over with bits of cheese and butter, and so on until filled. Moisten the whole with a little milk or cream. Bake until the cheese has melted. Macaroni with Tomatoes. Cut in pieces and boil in salt water, drain and mix with stewed tomatoes or tomato sauce. Boiled Macaroni with Cheese. Out in pieces and boil ; drain off water. Cover while hot with grated cheese. Pour a cream sauce over. Bake ten or fifteen minutes. Serve a| once. 80 FARINACEOUS FOODS. Cottage Cheese. Put fresh, thick clabber over hot water; when it is heated through, drain through a colander, press out the water, moisten with cream. Roll in balls and serve banked as a pyramid on a bed of lettuce. Cheese Ramekins. Pour one-half cup of hot milk over one-half cup of bread crumbs and one cup of grated cheese, add two tablespoons of butter, the yolks of two eggs. Season with one-third teaspoon of salt and one-third teaspoon of mustard and little cayenne pepper. Beat the whites of three eggs very light, stir in gently, cook in ramekin or paper boxes and serve at once. They will make a nice cheese course for a luncheon. Welsh Rarehit. Beat two eggs together until light, add one cup of bread crumbs and cup of grated cheese. Season with red pepper and salt, add one tablespoon of melted butter. Put slices of toast in a baking dish, spread the cheese mixture over top, put in the oven long enough to melt the cheese and set the egg. Welsh Rarebit. No. 2. Pour one-half cup of white sauce over one cup of grated cheese ; season with salt and red pepper. When the cheese begins to melt, pour one egg beaten light and cook one minute. Serve on toast while piping hot. I FARINACEOUS FOODS. 81 Welsh Rarebit. No. 3. Make as above receipt, using ale or beer instead of white sauce. Cheese Straws. Roll pastry very thin, cut in strips four or five inches long and one-half inch wide, lay on a baking dish,, sprinkle generously with grated cheese and red pepper. Cook in rather a quick oven. Cheese Straws, No. 2. Mix four tablespoons of butter with three table- spoons of grated cheese, one egg, one teaspoon of sugar, one-half teaspoon of salt, white and red pep- per, a little nutmeg; add two tablespoons of cream, and flour enough to roll and cut in strips. Cook in a moderate oven a delicate brown. Pile on a plate, log cabin style. CEREALS. Boiled Wheat, Barley or Oats. — To one cup of either of these use three cups of boiling water. Cook in double boiler one hour. If you do not use double boiler, stir well from the bottom often, to prevent burning. Farina. To one cup of farina use six cups of liquid. Cook one-half hour. Hominy. Six cups of liquid to each cup of hominy. Cook from six to ten hours. Fine Hominy. Four cups of liquid to each cup of hominy. Cook from three to six hours. Oatmeal and Cracked Wheat. Four cups of liquid to each cup of cracked wheat or oatmeal. Cook from three to six hours. 83 EGGS. Eggs are a very nutritious and easily digested food ■when properly cooked. There are numerous ways of preparing them, giving a wonderful variety. To Boil an Egg. Pour one pint of boiling water over it, cover and let stand on back of stove six minutes to soft boil. If a larger number is to be boiled, allow one pint of water to each egg. Allow twenty minutes to hard toil. To Saute Eggs. Put a tablespoon of butter in the pan; when melted, break one egg at a time. Don't have butter too hot. If you want egg cooked on both sides, turn and cook through. They are very nice served with boiled ham or bacon; if served with either of these, cook the meat first, put on a platter and keep warm and cook the eggs in the same pan in drippings from the meat. To Poach an Egg. Break one egg at a time in a shallow vessel of hot water and cook until the white is firm. Lift them out with a perforated skimmer. Sprinkle with salt and pepper. 84 EGGS. Scrambled Eggs. Put two tablespoons of butter in a skillet. Break six eggs into a dish. When the butter is melted, pour in the eggs. Stir from the bottom and cook until creamy. Season with salt and pepper. Ways of Serving Hard Boiled Eggs. Take the shells from around hard boiled eggs and sprinkle with salt and pepper. Serve whole in a cream sauce, or cut in small pieces, mix in with cream sauce and serve on toast. Cut the whites in daisy- shaped petals, dip each one in cream sauce, arrange around a shallow dish, put a spoonful or two of cream sauce in the bottom of the dish and press the yolks on to it through a ricer. Chop the whites of eggs and mix with a cream sauce, line a dish with toast dipped in butter, cover each piece with creamed eggs. Season the yolks with a little butter, pepper and salt, press through a ricer over the top of dish. There are many ways of preparing hard boiled egg» as garnishes. Dressed Eggs. Cut hard boiled eggs in two, crossways or length- ways. Season the yolks with butter, pepper, salt, a little mustard and vinegar. Roll in balls and place a ball in each half of the whites. Eggs a la Heine. Butter small tin or porcelain molds, sprinkle with chopped parsley, drop an egg into each one. Put EGGS. 85 the molds into a pan of hot water. Cover over the top, cook until the whites are set. Turn each one on to a round of toast and put a tablespoon of well- seasoned cream sauce on each one. Baked Eggs with Cheese. Break one-half dozen eggs into a baking dish, sprinkle with cheese. Pour over them one cup of cream sauce, cover the top with buttered crumbs, sprinkle over with cheese and cook in the oven twenty minutes. Plain Omelet. Four eggs beaten separately until light; add to the yolks four tablespoons of milk and one teaspoon of baking powder; fold in whites, sprinkle with salt and a very little white pepper. Put tablespoon of butter in the omelet pan; do not have it too hot; pour in the mixture; cut long cuts through the bot- tom to get the heat through in order to cook, and when it is set, put inside the oven on the grate and let brown slightly; fold and turn on hot platter, garnish with parsley and serve at once. There are many variations to this omelet. It can be served with macaroni, cut in pieces and boiled, arranged around the omelet and a tomato sauce poured over it. By sprinkling the top of omelet with parsley, mushrooms, ham, oysters, fruits, jel- lies, etc., etc., you have as many different kinds of omelet. Creamy Omelet. Beat together (just enough to break the eggs well) four eggs, add four tablespoons of water or milk. Melt one tablespoon of butter in an omelet pan; when hot, but not brown, pour in the eggs; when it is slightly set at the bottom, cut and turn the cooked parts on top, letting the uncooked slip to the bottom; continue this until it all seems cooked, then stand for a moment to set. Tip the omelet pan and with a broad-bladed knife or spatula fold and turn on a warm platter. Garnish and serve at once. Shirred Eggs. Beat the whites of two eggs very stiff, pile on to a dish with the bowl of a spoon. Make two open- ings equal distance apart and not too near the edge, ' for the yolks should be preserved unbroken. Slip them into the cavities; set the dish inside the stove and cook ten minutes; season and serve. Shirred Eggs. No. 2. Butter shirred egg dishes, drop one or two eggs in each dish, sprinkle with salt and pepper. When nearly done, put a small piece of butter in top of each egg. Serve in the dish in which they were cooked. HOW TO COOK DRIED AND FRESH FRUITS. To Cook Fresh Fruit., Fresh fruit is generally stewed and should be cooked in a granite or porcelain vessel and stirred, with a wooden spoon. Tin or iron utensils affect the color and flavor. Add a pinch of salt while cooking. Stew with a small quantity of water until nearly done, then add sugar to suit the taste. Sugar added to acid fruit while cooking loses its sweetening quali- ties, and it is advisable not to add it until the fruit, is almost or entirely done. To Stew Apples. Pare, core and cut in halves. Put in a stew pan. with a small quantity of water. Cover closely and stew until tender. Add the sugar and stir in lightly,, so that you do not break the apples. More water is. necessary to cook some apples than others, and when necessary to use a good deal of water, pour it off' before adding the sugar. To Stew Fears. Wash the pears and pare, if preferred. Put a small quantity of water, about one cup to six or eight medium-sized pears, and one cup of sugar over 87 gj HOW TO COOK DRIED AND FRESH FRUITS. them; three or four cloves added to the water is an improvement. Cover the vessel well and cook until tender. To Stew Peaches. Pare and seed, cut in halves and cOok as pears. To Stew Cranberries. Wash one quart of cranberries and add three- fourths of a pint of boiling water, cover closely and cook, five minutes over a quick fire. Stir with a wooden spoon, press through a colander, add three- fourths of a pint of sugar. Simmer five minutes. Serve hot or cold. When cold, it will jelly. To Stew Pie-Plant. Wash and scrape, cut in inch long pieces, cover with water, heat to the boiling point, drain off the water, add two cups of sugar to each quart of pie- plant and simmer five minutes. To Stew Gooseberries. Stem and wash the berries. Cook as pie-plant, using the same quantity of sugar. A little more time is necessary in stewing the gooseberries than pie-plant. To Stew Dried Fruits. Wash well in warm water. Soak in cold water until they lose their shriveled appearance. It is well to soak some dried fruit over night. Cook in the HOW TO COOK DRIED AND FRESH FRUITS. gQ water in which they were soaked until tender; cook slowly in a covered vessel. Sweeten, and simmer five minutes. Serve hot or cold. Prunes should be soaked several hours and cooked slowly for one and one-half or two hours. Stew dried plums as you do prunes. Apricots should be washed in warm water and soaked in cold water for several hours and cooked in enough water to cover for one hour. Sweeten to taste and simmer five minutes. To Stew Dried Apples or Peaches. Both dried peaches and apples should be washed, and soaked over night or several hours. Cook slowly in a small quantity of water in a covered vessel. Cook until tender. Add sugar, simmer a few min- utes and serve hot or cold. Baked Pears. Use fresh or canned pears; put in a baking dish, pour over the syrup from the can, sprinkle with sugar, add a little lemon peel and bake for fifteen or twenty minutes. If fresh pears are used, stew until tender, put in the baking dish, add sugar and water and bake Baked Peaches and Apricots. Peaches and apricots are baked in the same way as pears. COMPOTES. Compotes are fresh fruit stewed in a syrup, and can be used as a dessert with cake. A mold of rice is often garnished and served with compotes. Syrup for Cooking Compotes. Two cups of sugar and two cups of water, boil five minutes after it reaches the boiling point, put in the fruit and cook until tender. Apple, Pear, Peach and Apricot Compote. Pare and core the apples, cut in halves or quar- ters. Drop them in the syrup and cook until tender ;. lift out with a perforated skimmer. Cook the syrup- down and pour over the apples. Pears are cooked in the same way. Peaches and apricots are pared and stoned, cut in halves and cooked in the syrup as the- apples and pears. Orange Compote. Peel the oranges down to the pulp, cut in two,, crosswise, and cut out the core or break in sections. Take off the thin skin, add a little lemon juice to the syrup, drop in the orange pieces and cook until ten- der. Remove and cook the syrup down and pour over the oranges. Serve with whipped cream. 90 BREADS. Since bread forms so large a part of the daily diet, it is very important that it should be good bread. It is a mistake to think it difficult to make; it is easy when the principles are understood. It is necessary to have good flour. You can not make good bread with new wheat flour. It should be at least three months old. You can dry flour by spreading a small quantity in the sun or putting it near a fire, but this is troublesome. The proportions of raising materials are given below, and directions and explanations for mixing and baking. Carry them out and see what you can do in bread making. Of course it takes some experience in mixing and baking, but you can get this in a few times making. Proportions. Use one level teaspoon of baking powder to each cup of flour. Use one level teaspoon of soda and two full tea- spoons of cream of tartar to one quart of flour. Use one level teaspoon of soda to one pint of sour or butter milk. Corn and batter breads should be made with fresh sour milk. Biscuits are better when the milk is a little more acid. 92 BREADS. Use about three and one-half cups of flour to one pint of liquid in yeast bread, rolls or loaf bread. Use three-fourths cup of liquid to two cups of flour for baking powder or soda biscuit. Use one cup and a half of liquid to two cups of flour for batter breads, unless otherwise directed in receipts. Yeast Bread. Bread made from yeast requires certain condi- tions in order to be good. If cold, it will not rise, if too hot it will not rise, since the yeast is a plant and heat and cold alike will kill it. The yeast should be mixed with warm water, not hot, and set to rise in a warm place. It requires moisture and nourishment which it gets by mixing with the flour. Allow from four to five hours for making. It can be made in two and a half hours if a sufficient quantity of yeast is used. Yeast bread should be baked in a hot oven. If it is loaf bread, have the fire hot enough to allow the bread to rise fifteen minutes before browning. Keep the oven at the same temperature while baking. To- ward the last when you think the bread is done through, you can lower the temperature a little and let it stay a little longer to settle. White Bread. Scald one cupful of milk, add one cupful of hot water. Pour over one-half tablespoon each of lard, butter and sugar, and one and one-half teaspoons of BREADS. 93 salt. Disolve one yeast cake in one-fourth cup of lukewarm water and add to the first mixture when lukewarm. Add enough flour to knead and knead until smooth and elastic. Let it rise until it has doubled its bulk. Cut it down, rise again, shape, rise again, and bake in a hot oven from fifty to sixty minutes. Water Bread. Use the receipt for white bread using all water. Rolls. Scald one pint of milk, pour it over two table- spoons each of butter and sugar, and one teaspoon of salt. Cool, add one-fourth of an yeast cake dis- solved in one-fourth cup of lukewarm water. Add flour to make a sponge, about three cups. Beat well, let it rise until light, then add enough flour to knead. Knead thoroughly, let it rise until light, cut down, shape, rise until light and bake in quick oven. If the bread is made at night to be used for break- fast, or early in the morning to be used for tea, use the above receipt. If you want to make bread in four or five hours use the same receipt except use one yeast cake instead of one-fourth. Do not use one cake in all yeast bread receipts. Be guided by the length of time you have for making the bread. Use this same receipt in making all rolls. If shaped differently they take the name from the shape into which they are made. Sometimes they are glazed 94 BREADS. with whites of egg over the top and sugar sprinkled, over. Sometimes a little pulverized cinnamon is added to the sugar. German Coffee Bread. One can use the receipt for rolls or Sally Lunn and spread a paste made of cinnamon, sugar and butter over it. Then sprinkle a few seeded chopped raisins over and bake in pie pan. Bread Sticks. J Take off small pieces of white bread dough, roll with the hand on the board into slender sticks about seven or eight inches long. Bake in a hot oven.. They should be baked brown and be crisp through. Crescents and Twists. Crescents and Twists are made from the same dough. For twists use two sticks twisted together. For crescents make the sticks a little larger and shape as crescents. Potato JRolls. One cup of flour, one cup of mashed boiled Irish potatoes, three-fourths cup of lard, one cup of milk, two eggs well beaten, one-half (scant) cup of sugar, salt to taste; one cake of compressed yeast dissolved in one- half cup of lukewarm water; mix flour, lard, potatoes,, sugar, salt and eggs, then milk, then yeast, set to rise for two hours, make into, a soft dough by adding five or six cups of flour and set to rise again. Shape, let rise and bake. BREADS. 95 French Busks. Make a heavy sponge of two yeast cakes, one cup •of lukewarm milk, one-fourth teaspoon of salt, and flour enough to make the sponge. Sprinkle with flour and let it rise until very light. Add two table- spoons of sugar and two tablespoons of melted but- ter, three or four unbeaten eggs, the grated rind of ■one-fourth of a lemon, and a pinch of mace. Work in enough flour to handle. Shape in finger rolls and place on a buttered sheet close together. Rise again and bake in a quick oven twenty or twenty -five minutes. Sally Lunn, No. 1. Scald one pint of milk, pour it over two tablespoons of butter or lard, three tablespoons of sugar, one tea- spoon of salt. Add three cups of flour, one cake of yeast dissolved in one-fourth cup of lukewarm water. Let it rise from two to three hours until light. Beat in three eggs and flour enough to make a soft dough. Do not knead, but roll out and put a one-fourth inch layer into a shallow round pan. Butter over the top, put on another layer and grease the top. Let it rise, and bake. Slip on to a plate, pour melted butter between the layers, cut in slices as you would a pie and serve hot. Or roll the dough out, cut into small rounds, grease the tops, put one on top of another, let them rise and bake twenty or twenty-five minutes. Butter between the layers. 96 BREADS. Sallij Lunn, No. 2. Pour two cups of scalded milk over two tablespoon^) each of butter and sugar, and one teaspoon of salt. When lukewarm, put in one yeast cake dissolved in one-fourth cup of lukewarm water and three or four eggs beaten until light; stir in enough flour to make a stiff batter; let rise; put in shallow pan; rise and bake. Whole Wheat Flour Bread. One cup of scalded milk, one cup of boiling water, one full teaspoon of salt. When lukewarm, add one cake of yeast dissolved in one-fourth cup of luke- warm water. Beat in enough flour to make a batter, beat until light and add enough flour to knead. Knead a few minutes, let it rise until light, shape into loaves, let it rise again and bake thirty or forty minutes. Graham Bread. One cup of scalded milk, one cup of boiling water, one full teaspoon of salt, one-third cup of molasses, one yeast cake dissolved in one-fourth cup of warm water, equal quantities of white and Graham flour, about three cups of each. Make as whole wheat flour bread. Steamed Graham Bread. Three cups of Graham flour and one cup of white flour, one teaspoon of salt, three level teaspoons of soda. Mix and sift these dry ingredients. Then mix three-fourths cup of molasses, two and a half cups cf BREADS. 97 sour milk. Combine the two mixtures and heat thor- oughly. Steam in a buttered mold for three hours. Boston Brown Bread. Mix together one cup of yellow meal, one cup of rye flour, one cup of Graham flour, one heaping tea- spoon of soda, one teaspoon of salt. Stir into three- fourths cup of molasses two cups of sour milk. Com- bine the two mixtures. Put in buttered molds and steam three and one-half hours. Beaten Biscuit. Mix one quart of flour with one iron spoon or two rounding tablespoons of lard and one full teaspoon of salt. . Make into a stiff dough with ice water and milk, equal parts. Work on a kneader or beat with a mallet until smooth and glossy. Roll, cut into shape, pierce with a fork and bake about twenty or twenty-five minutes. Bread Sticks. Roll beaten biscuit dough very thin and cut in strips one-half inch wide with a pie jagger. Bake on sheets ten minutes. Wafers. Cut with a pie jagger beaten biscuit dough in squares or round or oblong pieces. Stick with a fork and bake. Soda Biscuit, No. 1. Sift with one quart of flour, one scant teaspoon of soda and one full teaspoon of baking powder, mix one 98 BREADS. rounding tablespoon of lard and one teaspoon of salt into it and make into a soft dough with butter milk, about three-fourths pint. Roll, cut with a cutter and bake quickly. Soda Biscuit, No. 2. Sift with two cups of flour, outs half teaspoon of soda and one teaspoon of salt. With the tips of the fingers mix in one small tablespoon of lard. Mix with three-fourths cup of sour milk. This makes a soft dough which should be neaded long enough to make smooth. Roll out, cut in shape and bake quickly. Graham Biscuit. Use the receipt for baking powder or soda biscuit using one-half graham flour and one-half white flour. Salt Risen Bread. Put one-fourth pint of milk on the stove and let it come to a boil. Set it off and let it cool and then add a pinch of salt and enough meal to make a thick bat- ter. Beat well and set in a warm place to rise over night. Next morning add to this mixture one pint of warm water and strain into a bowl. Stir in enough flour to make a thick batter and beat well. Put in a warm place and in a few hours it will be light. Put three quarts of flour, one tablespoon of lard and one tablespoon of salt into the rising and add enough warm milk and water (equal parts) to make a rather stiff dough and knead thoroughly. Shape it in loaves BREADS. 99 and set it to rise. When it doubles its bulk bake fifty or sixty minutes. Baking Powder Biscuit. Sift two cups of flour and two level teaspoons of baking powder and one of salt- together; work in one dessertspoon of lard; mix with three-fourths cup of sweet milk or water, or half and half into a soft dough. Roll out and cut in shape and bake in a quick oven. Coffee Bread. One-half cup of sugar, one-half teaspoon of salt, ■one-half clip of butter. Beat together, add two eggs and continue beating. Add one and one-half cups of sweet milk, three cups of flour, three teaspoons of baking powder. Put in shallow pans and bake in a moderate oven. Dry Toast. Cut light bread in slices one-half inch thick. Trim off the crust, put in a pan on the upper grate of a hot oven and when brown on one side turn and brown the other. Or toast by holding the bread on a toasting fork or rack in front of the open grate. Butter Toast. Toast the bread as in the above receipt, dip quick- ly in melted butter diluted with a little hot water. Cream Toast. Make dry toast and dip each piece in a cream •dressing made by cooking one tablespoon of butter 100 BREADS. and one of flour together and, adding one and one-half- cups of cream and one-half teaspoon of salt. Put the toast in a dish as you dip it and pour the remaining sauce over it. Wheat Muffins, No. 1. Sift two cups of flour with two level teaspoons of baking powder and one teaspoon of salt. Beat the yolk of two eggs, add one and one-fourth cups of milk, two tablespoons of melted butter, pour this into the dry ingredients and beat well. Add the whites of the eggs beaten stiff last. Bake in greased mufiin rings and bake twenty-five or thirty minutes. Wheat Muffins, No. 2. Use the receipt above, substituting one level tea- spoon of soda for the baking powder, and one and one- fourth cups of sour milk for sweet milk. Puffs or Pop-overs. Beat the yolks of two eggs light, add two cups of milk. Sift two cups of flour and one full teaspoon of salt. Pour the liquid into the dry ingredients. Fold in the whites of the eggs beaten stiff and bake in mufiin rings. Rice Muffins. Use the receipt for wheat mufiins (No. 1.) using one and one-half cups of flour and one cup of rice. BREADS. ]01 Qrdham Gems. Mix two and one-half cups of graham flour, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking powder together. Stir gradually into this mixture one cup of milk and one cup of water com- bined, then the yolks of two eggs and then fold in the whites beaten stiff and bake in gem pans. Wheat Batter Cakes. Sift one and one-half cups of flour, two teaspoons, of baking powder and one teaspoon of salt. Beat the yolks of two eggs, add one and one-fourth cups of sweet milk, one tablespoon of melted butter. Pour the liquid into the dry ingredients. Beat hard and fold in the whites, beaten stiff, and bake on a hot, greased griddle. Rice Batter Cakes. Use wheat batter cake receipt, adding one cup of rice. Pancakes. One and one-half cups of flour, one cup of sweet or sour milk, two teaspoons of baking powder, or one of soda, two tablespoons of sugar and one teaspoon of salt, and one or two eggs. Crumb Cakes. One cup of soaked bread crumbs, one cup of flour, one teaspoon of salt, one tablespoon of butter or lard, one egg, one and one-fourth cups of sour milk and 102 BREADS. ■one level teaspoon of soda, or the same quantity of sweet milk and one heaping teaspoon of baking powder. Soak the bread in as much water or milk as it will absorb. Buckwheat Cakes. Pour one pint of boiling water on one cup of fine corn meal, add one-half teaspoon of salt. Mix well, and when lukewarm add one-half cup of white flour and one cup of buckwheat flour and one-fourth of a yeast cake dissolved in one-fourth cup of lukewarm water and beat vigorously. Let it rise over night, and in the morning stir down and beat again; when risen and ready to bake, add one salt spoon of soda dissolved in one teaspoon of cold water. Fritters. Use the same receipt for pancakes and fry in hot lard by spoonfuls. Waffles, No. 1. Mix and sift two cups of flour, one full teaspoon of baking powder, one-half teaspoon of salt. Beat the yolks of two eggs until light, add one cup of milk. Stir into the dry mixture. Add one tablespoon of melted butter and fold in the whites of two eggs beaten dry. Bake on well-greased waffle irons; pour melted butter over. Pulverized cinnamon and gran- ulated sugar, mixed together, are sometimes sprinkled over the top of waffles. BREADS. 10^ Waffles, No. 2. Use the above receipt, substituting buttermilk or sour cream and soda for sweet milk and baking powder. Corn Dodgers. Pour three-fourths of a pint of boiling water over one pint of meal, one teaspoon of salt and a lump of lard the size of a walnut. Stir well; when cool, add enough cold milk to make a stiff batter. Shape in. oblong cakes, put them on a greased skillet and bake in the oven until brown. Hoe Cakes. Use the above receipt, using more milk to thin. Bake in small cakes on a greased griddle, as you would batter cakes. They are thicker than batter cakes and consequently take longer to cook. Corn Muffins. Two cups of corn meal, one teaspoon of salt, two eggs, one and one-half cups of sour milk and one level teaspoon of soda. Beat the eggs separately, mix the meal, salt and soda together, pour in the sour milk, add the yolks of eggs and beat hard. Stir in the whites of eggs beaten stiff. Put in well-greased muf- fin rings and bake in the oven. JEgg Corn Bread. Use the receipt for muffins, adding one dessert spoon of lard or butter. Bake in a pan about one 104 BREADS. and one-half or two inches deep. Bake in the oven. When cooked and ready to serve, cut in squares and serve on a plate. Soft or Mush Corn Bread. S ^d two cups of meal and one teaspoon of salt with iling water — enough to make a pretty stiS dough. Add one tablespoon of lard, the yolks of two eggs, one pint of buttermilk and one level teaspoon of soda. Beat well, stir in the whites of two eggs, beaten stiff. Cook in a baking pan forty or fifty minutes. It is to be served from the dish in which it was cooked with a spoon. Corn Batter Cakes. One cup of meal, one tablespoon of flour, one tea- spoon of soda. Beat two eggs separately. Pour two cups of sour milk on to the dry ingredients. Put in the beaten yolks, beat all together, add the beaten whites last. Cook on a hot, greased griddle. One tea- spoon salt. Corn Meal Mush. Mix one cup of corn meal with two cups of sweet milk. Pour it gradually into one quart of boiling water, to which has been added one teaspoon of salt; stir well and cook one-half hour. It can be eaten cold or hot with cream or Avith butter and sugar. It makes a nice breakfast dish to pour while it is hot in baking powder cans, and when cold, remove and slice in thin slices; dip in flour and saute in butter on both sides until brown. ENTREES. Entrees are made from left-overs and are nsed to supplement the prepared dishes of meat for a il and are generally brought in with the third or four\, course or between courses. There will not be a great variety given in this chapter as they will be found through the book. Croquettes. Croquettes can be made by simply mixing, grind- ing or mincing the material you want to use and mix- ing with a highly seasoned sauce.. Or, they can be made richer by combining two or three meats, and adding sweetbreads, brains, truffles or mushrooms. Sauce for Croquettes. Melt one tablespoon of butter, add one teaspoon of chopped onion and cook until tender; add two table- spoons of flour, one cup of cream or milk. Just before removing from the flre add two eggs beaten. Season with salt, white and red pepper and a little nutmeg. Mix with two cups of minced meat. Spread on a flat dish, when cool shape in balls or fingers or pear shape. Dip in sifted crumbs, then in egg, again in crumbs, taking care to entirely cover to prevent the grease from penetrating. Put five or six in a frying basket, dip in smoking hot fat and fry a delicate brown. 106 ENTREES. Drain on manilla paper over a colander. Do not fry more than five or six at a time as you cool the lard toO' much and you have to wait between each frying to re- heat the fat (see crumbing) . Chicken Croquettes. Boil one good-sized chicken until tender; when cold take all the meat from the bones and grind it with one can of mushrooms, soak one-half pound of dry bread crumbs in one and one-half pints of the broth the chicken was cooked in; add one-fourth pound of butter, one teaspoon of chopped onion and four eggs; mix altogether and cook; season with celery, salt, red pepper and parsley; let it cool, shape, chill, dip in crumbs, egg, crumbs, and fry in deep fat. Serve with Alemonde or Tomato Sauce. You can use one cup of sweetbreads or brains instead of mushrooms. Sweetbread Croquettes. Sweetbreads are so delicate and light that you must mix some chicken and mushrooms with the chopped sweetbreads; mix with croquette sauce. Chill, shape, crumb, egg and crumb. Fry a delicate brown. Salmon Croquettes. One can of Salmon, one cup of bread crumbs, one cup of cream or milk, one tablespoon of butter, two eggs, red pepper and salt. Scald the milk and pour over the bread crumbs, add the butter and eggs. While the mixture is hot put in the minced salmon, ENTREES. 107 season. You. can use one-half cup of crumbs and one cup of mashed potatoes, if desired. Do not season with lemon, but serve with lemon quarters and let each person use the lemon to suit the taste. When the mixture is cold, shape, dip in crumbs, egg and crumbs. Fry in smoking fat. Fish Croquettes. Pour one cup of croquette sauce while hot over one- half cup of bread crumbs. When cool mix in two cups of ground or minced fish. Shape, dip in crumbs, egg and crumbs again and fry. Egg Croquettes. Eight hard boiled eggs, one-half pound of crumbs one pint of cream, one-fourth pound of butter. Scald the cream and pour over the crumbs, beating all the while; add eggs, ground or put through ricer, season with salt and red pepper, chill, shape, dip in crumbs, egg and crumbs; fry a delicate brown in hot lard. Cheese Croquettes, No. 1. Mix one-half cup of croquette sauce with one and one-half cups of grated cheese. Beat the whites of two eggs stifE and light. Shape in rounds or cut in pieces one-half inch wide and four inches long. Dip in crumbs only and fry. Cheese Croquettes, No. 2. Beat the whites of four eggs stiff, add two cups of grated or ground cheese, one heaping tablespoon of 108 ENTREES. flour, a pinch of salt and cayenne pepper or paprica to taste, shape in fingers or balls, roll in crumbs and fry a delicate brown. Veal, Lamb, Oysters, and Lobsters, Potatoes, Kice and Peas, can all be made into croquettes, using the receipt for chicken croquettes in making the meat croquettes and mixing the vegetables with the cro- quette sauce. Or, you can make the meat cro- quettes with the sauce and perhaps it will be a little less trouble. Almond Croquettes. Make a heavy cream sauce by cooking two table- spoons of butter with two tablespoons of flour to- gether. Add one cup of milk and cook until it be- gins to thicken, add one cup of almonds blanched and chopped. Pour on a flat dish; when cool cut in small squares or oblong pieces, dip in crumbs, egg and crumbs and fry a delicate brown. Chicken Cutlets. Mix two cups of ground chicken with one cup of cream sauce. When cold, make into pear shape, then flatten between the palms of the hands until they are one-half inch thick. Dip in crumbs, egg and crumbs. Insert a piece of spaghetti an inch long in the small end to represent a bone. Fry in smoking fat, and serve with oyster sauce. ENTREES. 109 Sweetbread Cutlet&. Sweetbread cutlets are made in the same manner, using all sweetbreads, or mixing some chicken and mushrooms with it. Serve with alemonde sauce. Boiodans. One pound of chicken breast, one-fourth pound of butter, one-fourth pound of pickled pork; grind all the meat together, running it through the grinder twice; then mash through a colander, add three eggs, breaking in one at a time and beating the mixture as you would batter for cake; pepper and salt to taste, also a little onion chopped fine; stew a can of mush- rooms in their own liquor; put half into the meat before it is ground fine, the other to be cut up fine into the sauce; put the liquor from mushrooms into the meat, put into small molds and set them in a pan of hot water, cover over and cook twenty or thirty minutes in the oven; serve with a mushroom ; sauce made with two tablespoons of butter and one of flour cooked together; pour one pint of hot milk into it, add the mushrooms; salt and pepper to taste. You can give variety to these by filling the centers with a spoonful of peas or mushrooms, sweetbreads, truffles or brains. Cover the top with boudan mix- ture, so that whatever is used in the center will bo entirely encased. Sorhetimes nuts are stuck thick over the boudans after they have been removed from the molds. This improves the appearance very much. 110 ENTEEES. Creme de Volaille, No. 1. Boil a chicken, pick the meat from the bones and grind; to three cups of chicken ground add half can of mushrooms, grind together, mix with one cup of cream sauce. Beat in one full tablespoon of butter and three eggs; beat hard. Season with chopped parsley and onion, red and white pepper and salt. Put in a greased mold, steam one and one-half hours- Serve with mushroom, sweetbread or oyster sauce. Creme de Volaille, No. 2. One chicken, ground; two eggs, two tablespoons of cream, one tablespoon of thyme, one dessertspoon, of fresh fat pork, scraped with a knife, salt and pep- per to taste. One dessertspoon of parsley, chopped, fine. Mix together. Make a sauce of one tablespoon, of butter, one tablespoon of flour, one cup of milk,, one tablespoon of gelatine dissolved in a little water, one-half can of mushrooms cut into pieces; stir over the fire until it thickens. Add to the chicken mix- ture. Put into a mold and steam or boil for one and one-fourth hours. Serve hot with cream mushroom sauce. Creamed Chicken. Mix with two cups of ground, cooked chicken, three-fourths cup of cream sauce ; add two eggs, season with a little onion, chopped parsley, pepper and salt. Grease a fancy-fluted mold, or a plain or fancy-bor- der mold, press the creamed chicken into it, set in a ENTREES. Ill pan of hot water, cover over, set inside the oven and •cook until firm — about thirty minutes, the time de- pending on the shape of the mold. If large and shallow, it will take less time. If cooked in a border mold, fill the center with peas or Parisienne potatoes. If a round or oblong mold, put the peas or potatoes ■on the outside. This is a good receipt to use for any ■cold meat; if pork, serve a puree of sweet potatoes; if lamb, serve peas; if beef, Irish potatoes, and so with other meats, serve with them the vegetables best suited, using your own taste and judgment. Any of these creamed dishes can be cooked and served in individual molds. They are then called timbals. Macaroni Timbals, or Spaghetti. Wind long strips of macaroni or spaghetti around email buttered molds, or cut the macaroni in pieces and ornament the molds in any fanciful way. Fill the centers with bits of cheese and macaroni, cut in small pieces, mixed with a cream sauce or filled with •creamed chicken, Place the molds in a pan of hot water, cover and cook until firm; turn out and servo with a cheese sauce. You can use fish, lobster and other meat and name them according to the meat used. Timbal Shells. Mix three-fourths of a cup of flour with one-half teaspoon of salt; add two-thirds of a cup of milk and one egg slightly beaten; when perfectly smooth, add 112 ENTREES. one tablespoon of oil, dip a hot timbal iron in this batter and. fry the mixture which clings to the iron in hot fat deep enough to cover. They can be filled with oysters, mushrooms, sweetbreads or peas or a combination of these. If tha batter is not perfectly smooth, strain it. Bread Books. Out light bread in slices one and one-half inches thick, trim off the crust, making squares, or cut into rounds, cut out the centers loaving about ono-fourth of an inch from the edge. Do not cut clear through. Toast, dip in melted butter and fill the centers with asparagus tips or creamed oysters or sweetbreads. Sweetbreads. Let them stand in the cold water for an hour; change the water once or twice; put in cold water with a teaspoon full of vinegar and one of salL Cook gently until tender; plunge in cold water. Remove the strings and fibers without breaking the sweet- breads. To Squto Sweetbreads. Parboil the sweetbreads, press flat by wrapping in a cloth and putting weights on until cold; slice; melt two tablespoons of butter in a saute pan, put in the sweetbreads and saute on both sides. Servo with pep- per and salt. Serve with poas or asparagus tips placed in the center of the dish with sweatbreads arranged around them. ENTREES. 113 To Fry Sweetbreads. Parboil, press flat, cut in pieces, dip in crumbs, egg and crumbs, fry in deep fat. Serve with any desired sauce. Creamed Sweetbreads. Parboil, pull in small pieces, pour a hot cream sauce over and stir lightly until heated through. Season with white pepper and salt. Calf Brains. Soak over night, free from the skin, drain and parboil as you would sweetbreads. Break in pieces, add one-half tablespoon of lemon juice, one-half cup of crumbs, two hard-boiled eggs chopped fine, a table- spoon of tomato catsup if desired; sprinkle the top with crumbs and dot over with pepper and salt and bits of butter. Put inside the oven and cook fifteen or twenty minutes. It is very attractive to serve them in a border of rice with a parsley garnish. Aspic. Aspic is made from brown or white stock highly seasoned, clarified, and gelatine added. Add three- fourths of a box of gelatine that has been soaked one hour to one cup of cold water, then one quart of stock and one cup of wine. If veal has been used in mak- ing stock, use one-half box of gelatine. Clear as for soups, allowing the white of one egg to one quart of J 14 ENTREES. stock. Aspic is lised in ornamenting meats and for fancy moldings, and can be made very attractive if made properly. Some of the Ways for Serving Aspic Jelly. — Mold in flat pans one or one and a half inches deep. Turn out on a flat dish, cut in squares, diamonds, and triangles. Use as a garnish to cold meats. Mold in narrow, deep molds, brick shape convenient for slicing. Cut in slices one-half inch thick. Place on a lettuce leaf. Serve a celery and nut mayonaise over it. Patti Shells Filled wUh Creamed Meats. — Vol-au vents, rissoles, cheese ramekins, and many other dishes scattered through the book make nice entrees. SANDWICHES. Sandwiches are made by cutting bread into thin slices and then shaping. Spread with softened but- ter and then with the desired filling, press two pieces together. The bread for sandwiches should not be too fresh. Cut off the crusts of the bread, put in a paper bag in a dry place and use for crumbs. The bread may be light, quick strokes. Fold the ends to the center and then fold together. Turn and roll as before. Let stand a few minutes between each rolling. It should be rolled five or six times, then cut into 8hape> chilled and baked in a hot oven. Patty Shells. Roll puff paste one-fourth of an inch thick, cut with any desired shaped patty cutters. The pieces are put together, the top one having a small piece cut from the center. This piece should be baked separately and used as the top after the shells are- filled. These shells are generally made round, but hearts, diamonds, crescents and other shapes are sometimes used. They should be thoroughly chilled before baking, and should be baked on double ma- nilla paper, on baking sheets or in shallow baking pans. Vol-ato- Vents. Roll puff paste one-fourth of an inch thick, cut in rounds, the size desired. Put two or more layers. Cut out the centers of two top layers (if three lay- ers are used) . Bake the pieces that come from the centers for tops to vol-au-vents ; chill thoroughly and bake about thirty-five or forty minutes. Fill the cen- ters with mushrooms, sweetbreads, oysters, creamed chicken or anything desired. Pie pans are generally used to cut vol-au-vents. 120 PASTEY. Bissoles. Roll puff paste quite thin; wet in about three inches from the edge and place upon it little balls of creamed chicken about three inches apart. Lap over the edge of the paste, covering the balls. Press down all around, cut with a scalloped cutter into half circles, dip in deep fat and fry until a delicate brown. Serve on a folded napkin. Plain Paste, No. 1. Two cups of flour, three-fourths of a cup of lard, or butter and lard mixed, and one teaspoon of salt; mix shortening in with a knife; use enough ice water to hold the paste together — too much water makes it tough. Do not knead it, but roll out as soon as mixed, if it is to be used; if not, wrap in a napkin and put in a cool place. Plain Paste, No. 2: Work one-fourth of a cup of lard into one and one- half cups of flour with the tips of the fingers; add one- half teaspoon of salt and moisten to a dough with ice water; toss on a floured board, pat and roll out; fold in one-fourth cup of washed butter; pant and roll out, and repeat twice. Pastry for Tarts. Two cups of flour, one teaspoon of salt, three- fourths cup of butter and two eggs beaten light. Cut the butter in flour with a knife, mix with the egg and PASTRY. ]21 a very little water. Roll and fold two or three times as for puff paste. Chill for an hour before using. Meringue for Pies. To each white of egg, beaten stiff, add one full tablespoon of granulated or pulverized sugar, flavor to suit the taste, spread over top of the pie and brown in slow oven. Apple Pie. Line a pie pan with pastry rolled quite thin; sprinkle the bottom lightly with flour; peel, core and slice very thin some tart apples, put a layer of apples in the pan, sprinkle with white sugar, put bits of but- ter on the top and bake until the apples are tender and the pie crust brown, or put two or three layers of apples, sugar and butter, cover the top with pastry rolled thin. Punch in several places with a fork for the steam to escape. Bake until brown Apple Pie, No. 2. Core, out in halves or quarters, a dozen tart apples. Pour a little cold water over, cook until tender and press through a seive. Season with sugar, a pinch of salt, a little nutmeg and cinnamon and if desired the grated peel of an orange or lemon. The yolks of three eggs, a tablespoon of butter. Line the pans with paste, pour in the custard and bake. Use the whites of the eggs beaten with three tablespoons of sugar whipped into it, flavored with one tablespoon of 122 *Y. orange or lemon juice, for meringuej spread it over the top 'nd brown in a warm oven. Turh-Overs. Cut the pastry in rounds about the size of a saucer. Put two tablespoons of well minced, dried or fresh, well seasoned fruit in the center, fold together and' press the edges firmly together. Bake thirty or forty minutes. Fweet Potato Pie. Steam sweet potatoes. Line a pie pan with paste' and bake but not brown ; put a layer of sweet potatoes- in the bottom. Make a syrup of two full tablespoons, of butter, one cup of sugar, one-half of a cup of -vMne, one-fourth cup of water and one teaspoon of ground allspice. Cook this syrup until well dissolved; pour some of it over the sweet potatoes, put another layer of potatoes and pour on some more, syrup. Cover with paste or not, and bake. ; ' irish Potato Pie. Two cups of boiled and mashed potatoes. Add one cup of cream, the yolks of three eggs, a cup of sugar and a little nutmeg. Fill the pan with the custard and bake. Use the whites of the eggs for meringue or beat the whites light and mix with the custard and bake. Sweet potatoes can be used in the same way with a little wine added. PAa. BY. 123 Pumpkin Pie. To two cups of stewed, mashed pumpkin add two tablespoons of butter, one eup of milk or cream, the yolks of two eggs, one cup of sugar; season with a pinch of salt, a little nutmeg, ginger or cinnamon. Beat the whites of eggs, add last,_ and bake in one crust. Custard Pie. Beat the yolks of three eggs until light, add one- half cup of granulated sugar with one tablespoon of corn starch, and one-half teaspoon of salt stirred into it; beat together. Pour on this two cups of boiling milk, cook until it thickens; line the pie pan and bake the crust; pour in the hot custard while pastry is hot. Use the whites of eggs as meringue and put in the oven and bake enough to brown the meringue. Blackberry Pie. Two cups of blackberries, three-fourths cup of sugar, one tablespoon of flour and one tablespoon of butter; bake between two crusts. Raspberries and huckleberries can be used in the same way. ISrooseberry and Pie Plant Pie. These pies are made as the blackberry, but first pdur cold water over the fruit and heat to the boiling -point, draw off the water ahd proceed as the above receipt. 124 PASTRY. Cherry Pie. Stem and seed the cherries. To two cupfuUs of- fruit add one cup of sugar, one tablespoon of flour. Proceed as proceeding fruit pies. '' Molasses Pie. One cup of molasses, one-half cup of sugar, one- half cup of flour, and four eggs. Cook paste and filling separately — aombine while hot. • Cream Pies. Two cups of cream, yolks of five eggs, half cup of butter, cup of sugar, two tablespoons of flour and one tablespoon of jelly. Bake in one crust, use the whites of eggs for meringue. Flavor the pie to suit the taste. Chocolate Pie. Make the same as custard pies, using one-fourth cake of chocolate with a dessert spoon of butter. Cook crust and filling separately, combine, spread the meringue over the top, set in the oven to brown. Mince Meat Pie. Chop three pounds of cooked beef, one and a half pounds of suet, and three pounds of apples in small piece^B, two pounds of raisiils, seeded, one pound of cleaned currents, one-half pound of citron cut in shav- ings, some ceindied orange and lemon peel cut thin, one pound of brown sugar, two nutmegs grated, two tp,]?lespoons of cinnamon, two tablespoons of cloves, PASTRY. J25 one tablespoon of allspice, one teaspoon full of mace, one teaspoon of salt. Mix all the dry ingredients well together, put a layer of mkice meat in a -jar and pour over some whisky and wine until all the mince meat is packed and you have used two cups of whisky and two cups of wine; cover well. This keeps indefinitely. When ready to use, if it is too dry, add whisky or wine. The lower cpust of the pie should be made of plain or tart crust, but larger than the*pan, fold the edges under and flute ; glaze over the bottom with white of an egg, fill with mince meat and cover the top with plain or puff paste. Make incisions in the top, bake in the oven until browii. Vol-au-vents or patty shells can be filled with mince meat and served with foamy saace or whipped cream. Cocoairpit Fie. Make as for custard pie, using two full table- spoons of corn starch and add three-fourths cup of grated cocoanut. Lemon Pie. Line a pie pan, fill with the yolks of three eggs, beaten, one tablespoon of butter, one cup of sugar, the juice of two lemons, one-half cup of water, and one tablespoon of corn starch. Bake until firm, cool and cover with meringue. Transparent Pie. \ Beat the yolks of four eggs until light, cream one- half cup of butter with one and one-half cups of 126 PASTRY. sugar, add the yolks of eggs, two tablespoons of tart jelly. Use the whites of eggs as meringue. Tarts. The fruit or berries which you use in filling tarts are first stewed with sugar and then baked or not baked with the crust as preferred. Cover the top with narrow strips of pastry crossing each other to form a lattice. Roll the tart paste quite thin and fit it loosely into deep pie pans, cut an inch longer than the pan, fold this under to fit the pan and flute over the finger to make a frill around the edge. Put oiled paper over the paste and bake. Lay the fruit you want to use in pieces, overlapping each other; pour around a syrup made of the fruit juice and sugar enough to sweeten. Add one teaspoon of arrowroot dissolved in a little cold water, to each cup of syrup. Cook until fruit is tender. Apples, combined with orange, lemon, pine-apple, apricots, plums and all kinds of berries are used in making tarts. Little shells or pans can be filled with any of the above fruits or ber- ries and used for picnic lunches. If you wish to cook the fruit with the crust do not bake the crust first. Chocolate .Pie. Beat four eggs together. Cream one-half cup of biitter; add one and one-hali cup of sugar; add the beaten eggs and one-half cake of Baker's - chocolate, melted. Put on crust and bake. HOT DESSERTS. Fritter Batter. One cup of flour, the whole of two eggs, one table- spoon of oil or butter, one tablespoon of wine or lemon juice and one-half cup of water. Beat the yolks of eggs, add the water, pour this into the flour, add the lemon juice or wine with the oil or butter just before using; beat the whites of the eggs and fold in. A number of nice desserts can be made from this batter. Fruit Fritters Peel and core apples, slice in one-half inch slices, dip in batter and fry in hot fat until a delicate brown; or peel and core, cut in halves, pour wine or brandy over them, sprinkle with sugar and let stand an hour or two. Drain well, dip in batter and fry. Pineap- ples, apricots, peaches, and bananas can be used in this way, or you can chop the fruit, using only one kind or several; add to the batter and drop by spoon- fuls into the fat and fry. Serve with sauce. Belle Fritters. Put one tablespoon of butter into a sauce pan, pour one-half cup of boiling water, add one-half cup of flour and stir until it leaves the sides of the pan. Kemove from the fire and add two eggs, beat one at a 137 128 HOT DESSERTS. time into the mixture. Drop by spoonfuls into hot fat, and serve with lemon sauce. Orange Fritters. Peel the oranges, cut in slices, remove seeds, sprinkle with pulverized sugar, dip in batter and fry. Apple Dumplings. Peel and core medium size apples, roll and cut rich pastry in rounds large enough to cover the apple well, fill the centers of apples with sugar, butter, and a little grated lemon peel, cinnamon, nutmeg, a very little salt, incase the apple entirely in the pastry, fill a baking dish with the apples, brush over with butter, sprinkle with sugar and bake until brown. Use with a solid or foamy sauce. Apple Pudding. Mix three cupfuls of chopped apple, three cups of bread crumbs, two full tablespoons of butter, two tablespoons of brandy, two eggs, a little candied orange and lemon peel, one-half cup of shelled almonds, or the same quantity of raisins, one cup of sugar, a teaspoon of cinnamon, one-half teaspoon of cloves, a little nutmeg. Bake thirty or forty minutes. Cook the crumbs for a few minutes with a pint of milk before adding the other ingredients. Add the whites of eggs beaten stiff last. Serve with sauce. HOT DESSERTS. J29 Apples with Tapioca. Peel and core apples enough to cover bottom of a baking dish. Soak one cup of tapioca in cold water for an hour or longer. Drain and pour over it one cup of boiling water, in which one cup of sugar has been dissolved. Pour this over the apples. A little wine, lemon or orange peel is an improvement. Bake forty or fifty minutes. Serve with whipped cream. Tapioca Pudding. Soak one cup of tapioca in cold water for one hour. Beat the yolks of three eggs until light; add one cup of sugar, pour over four cups of boiling milk; add the tapioca, after it has been drained, bake until it thickens; beat the whites of the eggs and add three tablespoons of granulated sugar. Put in fanciful shapes, through a tube, over the top. Put in the oven long enough to brown. Serve with orange or lemon sauce. This same receipt can be used, substi, tuting peaches for apples. Bread Pudding. Scald three cups of milk; after it has cooled add the yolks of four eggs well beaten; stir into this one cup of bread crumbs, one cup of brown sugar, flavor with vanilla; bake about twenty minutes. Beat the whites of eggs and add four tablespoons of sugar, put over the top. Set inside the oven and brown slowly. Chopped almonds add very materially to the pudding. It can be served with sauce or whipped cream. 130 HOT DESSERTS. Rice Pudding. Scald three cups of milk, pour over the yolks of three eggs, beaten light, with one cup of sugar, one tablespoon of corn starch, add one cup of hot boiled rice, add flavoring, put in baking dish and cook until firm. Use the whites of eggs for meringue. A little tart jelly dotted over the top before the meringue is added adds to the looks and taste. Serve with sauce or rich cream. Cabinet Pudding. Butter a mold, line the bottom with raisins and citron cut in shapes or shaved, cover with pieces of stale cake or lady fingers, repeat this until the mold is filled. Pour over a custard made by beating two eggs, add one-third cup of sugar and pouring over two cups of boiling milk, put in a pan of hot water, the water coming two-thirds around the mold, set in the oven and cook until the custard is firm, about one hour. Serve with wine sauce. Corn Starch Pudding. Beat the yolks of four eggs, add two-thirds cup of sugar, two tablespoons of corn starch, pour over two cups of hot milk, add the flavoring, cook until it thickens. Beat the whites of eggs until light, add four tablespoons of sugar, spread over the top and set in the oven to brown. HOT DESSEETS. 13X Caramel Pudding. Use receipt for corn starch, substitute the same amount of caramel for sugar. Pine-apple Pudding. Use the above receipt and add one cup of grated or chopped pine-apple from which the syrup has been drained. Reserve the syrup to make a sauce to serve with the pudding. Cocoanut Pudding. Use corn starch pudding and add one cup of grated cocoanut. Serve with whipped cream. Chocolate Pudding. Use corn starch pudding formula, add one-fourth of a cake of chocolate cut in pieces to the cold milk and heat together, pour while hot over the eggs and sugar. Flavor and add the beaten whites of eggs and bake a few minutes. Serve with chocolate or vanilla sauce. Cottage Pudding. Cream one-half cup of butter and add one cup of sugar, beat the yolks of two eggs light and add to the butter and sugar one-half cup of milk, two and one-half cups of flour. Bake thirty minutes and serve with sauce. Jam Pudding. Cream one-half cup of butter, add one cup of sugar, one cup of jam, one-half cup of sweet milk, 132 HOT DESSERTS. two full teaspoons of baking powder, or use one-half cup of butter milk with one level teaspoon of soda, three eggs beaten light, one cup of flour, bake forty minutes, serve with wine sauce. Charlotte Russe Pudding. Line a mold with sponge cake. Pour over a rich custard and bake, when nearly done cover with meringue and brown. Serve with whipped cream sweetened a little and flavor with sherry wine. Chocolate Souffle. Cut one oz. of chocolate in pieces, put in one cup of cold milk and heat together. Melt three table- spoons of butter, add one full tablespoon of flour, pour in the hot milk, beat the yolks of eggs until very light, add one-third of a cup of sugar, fold in the whites of eggs beaten stiff; bake in a slow oven thirty minutes. Serve at once with a foamy sauce. Leave out the chocolate and you have custard souffle, or add to the custard souffle one cup of apples that have been stewed and pressed through a colander, then you have apple souffle. Serve either of them with a fruit sauce. Use four eggs Steamed or Boiled Puddings. Have the water that you cook the pudding in boiling when you put in the pudding and keep it boiling constantly until done. If the temperature is lowered the pudding will be heavy Cloths that are HOT DESSERTS. 133 used in boiling pudding should be dipped in hot water, wrung dry and dredged well with flour just be- fore using. Add a little salt to the water in which you boil the pudding; it is well to put a plate in the bottom of kettle to prevent the pudding from sticking. Dip the mold in which the pudding is steamed or boiled in cold water a moment and turn out at once, this will prevent it sticking from the bottom. Cut a hot pudding with a hot knife. Suet Pudding. Sift four cups of flour with a full teaspoon of soda, and one teaspoon of salt together, add one cup of suet chopped fine, combine one cup of molasses and one cup of butter milk, mix with dry ingredients. Flour one cupful of stemmed chopped raisins and stir in the batter, steam in a buttered mold three hours. Do not put the mold more than two-thirds full. Serve with wine sauce. You can add spices and more fruit to the pudding if you want it richer and more highly seasoned. Date Pudding. To one cup of milk add one cup of molasses and one-third cup of melted butter, add this to three cups of flour, three teaspoons of baking powder, one-half teaspoon of salt, one teaspoonful each of cinnamon, cloves and allspice, a little nutmeg, add three-fourths of a pound of dates that have been stoned, chopped and dredged with flour. This receipt can be used for 13i HOT DESSERTS. fig pudding by substituting one-half pound of chop- ped figs for the dates. Steam two hours and a half in a buttered mold. Plum Pudding, No. 1. Sift four cups of flour, one teaspoon of salt, two heaping teaspoons of soda, one heaping teaspoon of baking powder, two heaping teaspoons of cinnamon, one heaping teaspoon of cloves, one heaping teaspoon of mace together. Add two cups of New Orleans molasses and two cups of buttermilk. Add one cup each of currants, citron, raisins and suet, that have been properly seeded, sliced, cleaned and floured. Add these alternately, add two cups of pecan kernels and a little grated orange peel last. Steam in a cloth or a buttered mold three hours. Set in the stove a few minutes to dry out. Serve with a rich sauce. — Mrs. Whifefield. Plum Pudding, No. 2. One cup each of raisins, currants and suet, chop- ped and dredged with flour. One-half cup of butter, one cup of bread crumbs, one cup of flour, four eggs, one cup of brown sugar, one-half cup of whisky, one cup of cream, one cup of wine, nutmeg, cinnamon and cloves to taste, one-half teaspoon of salt, mix as above receipt, adding whisky and wine just before the fruit. When ready to serve, cut a small hole in the top of pudding, insert a paper bon-bon box or funnel, fill with brandy, pour brandy over and around the pudding, touch the brandy with a lighted taper and HOT DESSERTS. 135 send to the table burning. Serve with brandy sauce. You ^ can steam this mixture in small cups or cans- and have them served as individual plum puddings. Slices can be moistened with whisky or brandy and shaped, egged and crumbed and fried and served as fruit croquettes. If served as individual puddings- or cooked in a large mold, it gives variety by stick- ing almonds that have been blanched and boiled in rows over the top. Short Cake. Two cups of flour, three full teaspoons of baking powder, one-half teaspoon of salt, one-third cup of butter, one egg, two-thirds cup (scant) of sweet milk ; mix into a soft dough, divide the dough and roll in two pieces to fit a round pan, put one layer in and spread with butter, put the other layer on and cook fifteen or twenty minutes. Spread the sweetened fruit between the layers and put some on top. Serve with a syrup made from the fruit used, or whipped, cream, or both. Strawberry Short Cake. Use above receipt for making dough; stem two- quarts of berries (reserve a few large ones for orna- menting the top) put one and a half cups of sugar over them and set in a warm place for an hour or more. When the cake is baked, split and butter well, spread the berries between. There will be some juice from the berries which should be drawn from HOT DESSERTS. them and reserved for serving the short cake. Ornament the top and around the sides with whipped CTeam and large whole berries. Sponge Cake Roll. Bake sponge cake in sheets, turn out of pan in a damp cloth, spread while hot with acid jelly or lemon jelly or any desired filling. Serve with foamy sauce. Orange Pudding. Bake sponge cake in two sheets, cut each sheet in half, put a layer of sliced orange sections, sprinkle well with sugar, put layer of cake, then orange and sugar until you have used the four layers. Spread meringue over the top, set in oven to brown and serve with sauce. Blackberry Cobler. Line a shallow baking pan with rich pastry; bake until done, but not brown. Stew blackberries and sweeten. Filled the cooked crust with the berries while crust and berries are hot. Dot over with small lumps of butter and cook until crust is brown. Serve with solid or caramel sauce. Add a tablespoon of flour to blackberries while stirring. PUDDING SAUCES. In serving sauces be guided by the flavor and character of the pudding. If the pudding is acid, do not use an acid sauce, if a very rich, sweet pudding, use a sauce that harmonizes with the flavor of the pudding. Use whipped cream and fruit sauces for delicate light desserts. Plum Pudding Sauce, No. 1. Cream one-half cup of butter and one cup of sugar together until very light, add the whites of two eggs beaten very stiff, flavor with almond, orange or vanilla. Plum Pudding Sauce, No. 2. One-half cup of butter, one cup of brown sugar beaten together, one-half cup of boiling water, two eggs beaten light, flavor with sherry wine. Foamy Sauce. The whites and yolks of two eggs beaten sepa- rately until very light, add one-half cup of sugar to whites, one-half to the yolks. Combine the two and flavor with three tablespoons of sherry. Custard Sauce. Scald one cup of milk and pour the yolks of two eggs beaten light with two tablespoons of sugar. 137 138 PUDDING SAUCES. Cook in double boiler until it begins to thicken; add the whites beaten stiff. Cream Sauce. One-half cup of butter creamed with one cup of sugar, beat in two eggs, add one cup of cream and cook in double boiler until it thickens. Flavor with nutmeg. Transparent Sauce. Two cups of sugar, one-half cup of water, stir un- til dissolved; boil a moment, add wine, fruit juice or extract. Fruit Sauce. To two cups of fruit chopped, add one cup of sugar, set in a warm place for an hour, strain, cook down the syrup until it thickens a little. Do not use any flavoring, only the fruit from which it is made is necessary. Caramel Sauce. Cook two cups of brown sugar with one cup of water and a stick of cinnamon, until a rich brown color; use hot or cold water. You can add a little wine if you like. Claret Sauce. Boil one cup of sugar and one-half cup of water together for five minutes, add one-fourth cup of claret. Fruit Sauce. Mix two tablespoons of softened butter with two tablespoons of sugar, pour in one cup of fruit syrup. PUDDING SAUCES. 139 Orange or Lemon Sauce. Cook one cup of sugar, one tablespoonful of arrow root and one-half cup of water together five minutes, pour it over one-half cup of butter and three tablespoons of orange or lemon juice and a lit- tle grated peel creamed together. Chocolate Sauce, No. 1. One cup of sugar, one teaspoon of arrow root, three-fourths cup of water; cook five minutes, pour it over one-fourth of a cake of Baker's chocolate cut in pieces and melted by putting in a warm place; flavor with vanilla. Chocolate Sauce, No. 2. One-half cup of white sugar, one half cup of brown sugar, one cup of cream,, one fourth cake of chocolate, break the chocolate in small pieces oi: grate, put all on together, cook until it Jjegins to thicken, slightly flavor with vanilla. Meringue Sauce. Beat the whites of two eggs stiff. Cook one-half cup of sugar and one-half cup of water until it strings, pour this syrup slowly on to the beaten white. Add a little jelly and beat hard, or you can flavor with wine or extract. Something acid or wine is better, and relieves the very sweet taste. COLD DESSERTS. Quaking Custard. Soak one-half box, or one tablespoon of granulated gelatine in one-half cup of cold water. Scald two cups of milk; beat the yolks of four eggs and three- fourths cup of sugar together until light. Pour this into the hot milk, slowly stirring all the while; cook until it begins to thicken, then pour it over the gela- tine and season with a tablespoon of wine or one tea- spoon of vanilla. When it begins to cool, fold in one cup of cream, whipped, and the whites of eggs beaten stiff; put in a mold until ready to use, then turn it into a flat dish and garnish and serve with fruits. You can cut either apricots, peaches, or pine-apple, and stir in the custard, and serve whipped cream banked around the mold. You then name the custard from the fruits you use. Custard in Cups. Scald two cups of milk with one tablespoon of flour and pour it over the yolks of three eggs and one- half cup of sugar beaten light; cook all together until it thickens to the consistency of heavy cream. Flavor with two tablespoons of sherry wine, or one- fourth teaspoon of almond and one teaspoon of vanilla. COLD DESSERTS. 14^ When cool beat the whites of eggs stiff and fold in light. Serve in cups with grated nutmeg over the top. Caramel Custard. Make as above receipt substituting caramel for sugar. Chocolate Custard. One-fourth cake of chocolate cut in pieces, one tablespoon of flour, two cups of milk; put on the stove in a double boiler and heat to the boiling point, stirring all the while to prevent the chocolate from setthng at the bottom. Pour this over two-thirds cup of sugar, and the yolks of three eggs beaten light. Flavor with vanilla, and when ready to use, fold in the whites of eggs beaten stiff. Whipped cream is always an addition to custards, but they are very good without. Blanched almonds, chopped or shredded, or macaroons pulver- ized, are nice stirred in just before serving. Egg kisses put over the top of the bowl of custard adds to the appearance of the dish-, and when one is served to each person, takes the place of the cakes generally served with custard. Cream and Chocolate Pudding. Make a custard of two cups of milk, three spoons of corn starch, two-thirds cup of sugar and yolks of four eggs. Divide the mixture and stir in one-third of it one-fourth cake of melted chocolate. When it begins to cool put the whites of eggs whipped and one teaspoon of vanilla. Put a layer of plain custard X42 COLD DESSERTS. in the bottom of a round or oblong mold. When it begins to set put a layer of chocolate custard and then. a layer of the plain. When it is cold turn out of the mold on a lace paper mat. Serve with chocolate sauce. Apple Float. Stew the apples and press through a sieve; sweeten and flavor to taste. Set on ice; when very cold fold in one cup of cream whipped. Grate nutmeg over the top. It adds to serve it with whipped cream, banked high over the top, but it is good without. A little cinnamon or grated lemon peel gives variety. Blanc Mange. Use sweetened, scalded milk poured over gelatine in proportions to congeal or stiffen, by cooking with corn starch. You can use any kind of flavorings de- sired or when very stiff some chopped fruit can be added. Bavarians. Bavarians differ very little from charlotte russe. They make delicate and delightful desserts and by adding different flavoring or fruits they can be made in great variety. Plain Bavarian. Scald two cups of milk, pour it over the yolks of four eggs and three-fourth cups of sugar beaten to- gether and one-half box of gelatine that has been dis- solved in one-half cup of cold water. Cook until the COLD DESSERTS. 143 eggs are set, strain and flavor. When it begins to thicken, fold in one cup of cream whipped; do not use any cream that is not whipped. Pour in a mold and chill thoroughly. Serve with or without whipped cream. Chocolate Bavarian. Pour one-half cup of cold water over one-half box of gelatine, whip two cups of cream, keep in a cool place. Beat the yolks of four eggs with one cup of sugar and one-half teaspoon of salt together until light. Put two cups of milk and one-half cake of chocolate cut in pieces in a double boiler, cook until the chocolate is melted, stirring all the while. Pour this over the eggs and sugar and gelatine, cook long enough to set the eggs. Flavor with vanilla. When it begins to thicken, add the whipped cream; pour into a border mold; when it congeals, place on a flat dish and fill the center with whipped cream, or it can be molded in any shape and served with a custard sauce. Fruit Bavarian, No. 1. Soak one-half box of gelatine in one-half cup of cold water for an hour. Pour over two cups of fruit juice and one cup of sugar or sweeten according to the fruit you use. Put over hot water and stir until the gelatine is dissolved. Remove from the fire and stir until it begins to thicken, fold in two cups of cream whipped. Mold. Serve with some of the kind of fruit used in making the bavarian, and 144 COLD DESSERTS. whipped cream. They can be used in garnishing the dish by putting the cream around the mold of bavarian and laying pieces of fruit (or spoonfuls) according to the kind of fruit used in the cream. Fruit Bavarian, No. 2. .Line a smooth round mold with oiled paper, split lady fingers and spread with an orange or quince mar- malade on the flat side and place (with marmalade side in) around the side of mold. Make plain bavarian and when it begins to thicken, stir in some nuts, raisins, candied cherries and orange peel, cut in small pieces, pour into the lined mold. When cold and stiff turn out and remove paper and it is ready to serve. This can be made very pretty by using alternate lay- ers of wine jelly and fruit bavarian. Put gelatine, one- half inch thick, in mold; when it begins to set, pour in a layer of bavarian, then wine jelly and so on until it is the size you wish. By the use of a double mold it can be made with the outside a sparkling gelatine and the inside bavarian, or it can be molded in a border mold and the inside filled with crystal gelatine or whipped cream. Charlotte Russe. Use cream at least twenty-four hours old; if too old, it will go to butter; if it is not old enough, it does not whip well. It should be very cold. Set in a bowl of ice and water; whip with a Lyon or wire egg whip; if the cream is just right, it will whip in a few minutes. Keep in a cool place until ready for use. If it is to be sweetened and flavored, do it when ready for use. The quickest and simplest way of making Charlotte Kusse is by the following receipt. Charlotte Russe, No. 1. Soak one-fourth of a box of gelatine in one-third of a cup of cold water for an hour, dissolve by adding one- third cup of boihng water; whip two cups of cream, sweeten with two full tablespoons of sugar, flavor with any desired flavoring; pour in the gelatine and beat hard with cream whip; line a mold with lady fingers or strips of cake and pour in the mixture; when it stiffens, it is ready to serve. It gives variety to use cake iced in two colors, a strip one inch wide of white and one of pink or any other color; alternate tho colors. Line the mold with oiled paper, then with the cake, pour in the charlotte russe. When it stiffens, turn out and garnish through a rose tube with some of the charlotte russe filling. 145 146 CHARLOTTE RUSSE. Charlotte Russe, >No. 2. Make a custard of two cups of milk, one-half cup of sugar and two eggs, one-fourth teaspoon of salt, pour one-third of a box of gelatine that has been previously dissolved in one-fourth cup of cold water. Flavor, and when it begins to thicken add two cups of cream, whipped; if wanted richer, add the yolks of four eggs to the custard and fold in the whites, beaten stiff, just before adding cream. Caramel Charlotte. Use Charlotte Russe receipt. No. 2, leaving out the white sugar and using one cup of caramel instead. Angel Charlotte. Bake angel food cake in a border mold, fill the center with charlotte russe mixture, with one cup of shredded almonds stirred in. Tipsy Charlotte. Whip very stiff two cups of very thick cream, sweeten with four tablespoons of pulverized sugar, flavor with four tablespoons of sherry wine, dip lady fingers in wine and line a bowl; pour in the whipped cream, sprinkle chopped almonds over the top. You can color the cream a delicate green and sprinkle pistachio nuts chopped fine over the top. Orange Charlotte. Soak one-half box of gelatine in one-third of a cup of cold water, dissolve in one-third cup of boiling CHARLOTTE RUSSB. I47 Tvater, strain, and add one cup of sugar, three table- spoons of lemon juice, one cup of orange juice and pulp. Chill in a pan of ice water, when quite thick beat with a wire whisk, until frothy. Then add the whites of three eggs beaten stiff and the whip from two cups of cream. Line a mold with slices of orange, turn in the mixture, smooth evenly and chill. Gar- nish with cubes of wine jelly. Strawberry Charlotte. Soak one-third of a box of gelatine in one-third of a cup of cold water, dissolve in one-third of a cup of boiling water, add one cup of sugar, juice of one lemon and one cup of strawberry juice. Stir in a pan of ice water until it begins to thicken, add the whites of three eggs beaten stiff, and the whip from one pint of cream. Chill before serving. The cream may be omitted. If preserved strawberries are used, less sugar is required. This dish can be made very at- tractive by molding in a melon shaped mold — turn on a flat dish; garnish the outside of dish with straw- berry leaves and large fresh strawberries. li the strawberry juice does not give sufficient color use pink fruit coloring. Peach Charlotte. Use orange or strawberry charlotte receipt, p iding one cup or more of chopped or mashed pe'''ches. Color a delicate pink. Mold in a fancy shaped fxiold. Serve fresh or canned peaches banked, around. Add 148 CHARLOTTE RDSSE. a little lemon or orange juice to the peaches used as a garnish. Banana Charlotte. Soak one-half box of gelatine in one-half cup of cold water. Beat the whiies of two eggs slightly, add one-half cup of powdered sugar and gradually three- fourths cup of scalded cream; cook over hot water until it thickens, add soaked gelatine and two-thirds cup of sugar, strain into a pan set in ice water, add the pulp from four bananas and one tablespoon of lemon juice, stir until it begins to thicken, then fold in the whip from one quart of cream ; line a mold with lady fingers, turn in the mixture and chill. Cabinet Pudding. Make a quaking custard, put a layer (one inch thick) of this on the bottom of the mold. When it begins to thicken, put a layer of macaroons and some raisins chopped and seeded, bits of orange and lemon peel, some candied cherries, then a layer of custard, and repeat until the mold is full. Unmold by dip- ping in warm water for a moment, turn on a flat dish. Serve with a wine sauce or whipped cream. Charlotte Polonaise. Bake sponge or angel food in layer cake, shallow, square or round pans, and fill with the following mixt- ure: Beat the yolks of six eggs, add two rounding tablespoons of corn starch, three-fourths cup of CHARLOTTE RUSSE. 149 sugar and three cups of cream. Cook in double boiler, stirring all the while, until it is thick. Divide the custard and add to one-half, one-fourth of a cake of Baker's chocolate, melted and diluted with two tablespoons of hot water, also twelve macaroons, pul- verized or broken in small pieces; let this cook a moment and set aside to cool. Add to the other half of custard, one-fourth of a pound of almonds, pow- dered iji a mortar, and one-fourth pound of citron shaved and powdered or minced; let it cook a moment and when cool spread one cake with choco- late mixture, piling it up high; the other with the almond. Stack together and spread a meringue (made of the whites of eggs) over the top and sides. Brown in the oven. JELLIES. Always soak gelatine in cold water some time before dissolving in hot water. Use one-half cup of sugar to one pint of liquid, unless the fruit juice requires more. If you use very acid fruit, it neces- sitates more sugar. Use the third of a box of gela- tine to three cups of liquid. Wine Jelly, No. 1. Pour one pint of cold water over the contents of a box of gelatine, let stand for one hour; pour one pint of boiling water over, add one and a half cups of sugar, the white of an egg slightly beaten, the juice of two lemons, a piece of stick cinnamon; let it boil a minute, add two cups of wine, strain. Wine Jelly, No. 2. Soak a box of gelatine in one pint of cold water. In one hour add two pints of boiling water, two cups of sugar, the juice of four lemons, a stick of cinna- mon, the white of an egg slightly beaten, let it come to a boil, add one cup of wine; strain through a flannel bag. Orange Jelly. Pour over one-half box of gelatine a cup of cold water, let stand one hour, add one and one-half cups 150 JELLIES. jgj of boiling water, one cup of sugar, one cup of orange> juice, one-fourth cup of lemon juice. Lemon Jelly. Use receipt for orange jelly, substituting one cup of lemon juice for orange and adding one-half cup more of sugar. Grape-juice Jelly. Pour over one-half box of gelatine, one cup of cold water, let stand an hour, add one and one-half cups of' boiling water, one and one-half cups of sugar, one- fourth cup of lemon juice, and one cup of grape- juice. Champagne Jelly. Pour one pint of water over one box of gelatine, let stand one hour. Add one and one-half pints of boiling water, two cups of sugar, one-third cup of lemon juice, two-thirds cup of orange juice, the whites- of two eggs and the shell broken in pieces, let it cook five minutes, stirring all the while until it reaches the boiling point; let it stand for ten or fifteen minutes- on back of stove. Strain through a flannel bag; add one pint of champagne. Crystal Jelly. Make any one of the preceding jellies and when it begins to thicken, whip briskly with a wire whip until it becomes light and frothy. 152 JELLIES. Fruit Jelly. Use lemon or orange jellies and just before it stiff- ens add candied fruits cut in pieces. Pine-apple Jelly. Pour one cup of cold water over one-half box of gelatine ; add one and one-half cups of boiling water, one cup of sugar, the juice of one or two lemons, one cup of pine-apple syrup. When it begins to stiffen add the pine-apple cut in small pieces and stir to get the pieces of pine-apple mixed well through. Jellied Peaches. Peel peaches and seed them, cut in halves, pour jelly (just before it becomes stiff) over them and mix lightly with a fork, so that the peaches will be well coated with the jelly. Jelly with Whipped Cream and Fruit. Mold jelly in any pretty shaped mold and surround with whipped cream; if a border mold is used, fill the center with cream. To retain perfect shape when un- molded a smaller quanity of liquid or a larger quanity of gelatine must be used. Champagne jelly with a little gold leaf added and made quite stiff, makes a handsome center piece by using pyramid-shape mold. Wine or any of the fruit jellies can be molded in bor- der or fancy molds, the dish garnished with fruit and served together. Candied cherries, pine-apple and other candied fruits can be molded in jelly, either JELLIES. 153 mixed in, or the mold can be lined with them, cut in fanciful shapes and molded in layers through the jelly. The jelly can be colored in delicate tints broken up and piled together. A delicate green is attractive with malaga grapes molded in it either in a large bunch or scattered through, or colored pink and pink grapes used. CAKE. Always sift the flour and sugar before measuring. The success of making cake depends upon the kind of butter and flour used, and how it is mixed and baked. Use light-colored butter. The rich yellow butter does not make good cake, it is too oily. The flour must be at least three months old, light and dry. Wash the butter in water (in summer use ice water) and cream until very light; add the sugar and cream well together, alternate the milk and flour, add the baking powder to the last cup of flour, beat the eggs stiff and fold in at the very last. It is not so im- portant about the mixing of flour and eggs, the secret is in creaming the butter and sugar. Delightful cake can be made without beating the eggs separately, but adding one at a time to the mixture and beating the batter well. In that case one cup of the flour is put in last with the baking powder. Line the bottom of the pans or molds with manilla paper, brush over with a brush dipped in melted lard. Bake with an increasing heat, avoid having the oven hot at first. If you are cooking a large mold cake, cover with a tin top and put a pan of water on the upper grate. After it has been in the oven fifteen minutes increase the heat a little, when it has risen to the top of the 134 CAKES. 155 pan increase the heat a little more, remove the cover and bake until it begins to brown, then the pan of water can be taken from the upper grate ; continue the baking until done. You can determine this by inserting a broom straw, if it is perfectly smooth, none of the batter adhering, it is done. Leave in the pan until cold, slip a thin-bladed knife around the edges, invert the pan and the cake will slip out; trim off the rough and brown edges, when icing can be spread on if it is to be iced. Cakes to be used for layer cake or filled cake are baked in round, square or dia- mond pans from one half to two inches deep. When baked in square pans, each layer can be cut in half and two small cakes made in brick shape. Use different fillings for each one, which gives variety with juat a little niore work and expense. Layer cakes are baked as the mold cakes, with an increasing heat, and bakod from twenty to thirty-five minutes, according to the thickness of the layers. Do not cover them over the top, and it is rarely necessary to use a pan of water in the upper grate. There can be no accurate test for the heat of an oven ; stoves, and stove material, differ so in the amount of fuel required and the way they retain the heat. The best test is experience. Layer Cake, No. 1. One cup of butter, two cups of sugar, one cup of milk or water, three and one-half cups of flour, two full teaspoons of baking powder, the whites of eight eggs. Follow directions for mixing and baking. 156 CAKBS. Layer Cake, No. 2. Three-fourths of a cup of butter, one and three- fourths cups of sugar, three-fourths cup of milk, three cups of flour, two teaspoons of baking powder, the whites of six eggs. Gup Cake. Use above receipt, using three whole eggs instead of six whites and one-half cup of butter instead of three-fourths. Plain White Loaf Cake. Either of the receipts for layer cake can be baked in loaf pans and are very nice, but if one is willing to do the work of mixing and baking the cake, by using the receipt below you will find it will pay you for your trouble. Plain White Cake. Cream one-half pound of butter, add very slowly and gradually three-fourths of a pound of flour. Beat the whites of fourteen eggs stiff. Add one pound of sugar slowly, beating all the while. Combine the two mixtures at first by adding a spoonful of the sugar and egg mixture until it becomes a stiff batter, and then you can beat the remaining egg and sugar more rapidly. Dissolve one-fourth of a teaspoon of soda and one teaspoon of cream of tartar in one table- spoon of whisky or water, stir in the batter. Line the bottom of cake mold with paper, grease around the sides and stem, bake with increasing heat from one CAKES. X57 and one-half to two hours, or even longer. Cover the cake pan with a top, put a pan of hot water on the upper grate. Cook very slowly for the first hour, after that increase the heat. Leave the cake in the pan until it is cold. This same receipt can be used and mixed as layer cake receipt, but it is thought by some to be better mixed by the receipt I have given. — Mrs. Amos Turney. Pound Cake. Three-fourths of a pound of butter, one pound of sugar, one pound of flour, the whites of eight eggs, the yolks of six. Cream butter and sugar until very light, put the yolks of eggs in and beat hard, then add the flour gradually, beating all the while; stir in the whites of the eggs last. Bake from two to three hours. This same receipt can be used, leaving out the yolks and adding the six whites. Marble Cake. Use plain white cake batter and divide in two or three parts. Color one pink, another chocolate or spice one part and add the yolks of two eggs, put in a mold in layers and they will run together giving it a motled appearance; or you can arrange the batter in the pan to suit the taste. Bake as a white cake. Spice Cake, No. 1. Three-fourths of a pound of butter, one pound of sugar, one pound of flour, one tablespoon of cinna- 158 CAKES. mon, one of allspice, one of cloves, six eggs, one-half cup of brandy, one teaspoon of soda in three-fourths cup of sour cream. Bake two hours. One Spice Cake, No. 2. cup of butter, one and one-half cups of brown sugar, one cup of molasses, four cups of flour, the yolks of five eggs, the whites of two eggs, one cup of sour cream or milk, one teaspoon of soda, one teaspoon each of cinnamon, cloves and allspice, a littl& mace or nutmeg. FRUIT CAKE. In making fruit cake always prepare the fruit before mixing the cake. Haisins should be seeded and cut in pieces, currants washed and stemmed, citron shaved, nuts shelled and broken in pieces, almonds must first be blanched and then broken or split, the fruit dredged with flour, put it in a wooden tray, sift a little flour over, mix it well through, this is very important as the fruit will all go to the botton unless it is well dredged. In making black cake you use browned flour which you make by putting a pan of white flour in the oven, stirring it all the while, so it ■will be browned evenly. This should be done the day before, or it can be browned and kept in a dry place and used when needed. Fruit Cake, No. 1. Two cups of butter, one of sugar, two cups of molasses, one cup of sweet milk, five cups of flour, four eggs, one teaspoonful of soda, one teaspoon of cloves, a little mace or nutmeg, one tablespoon of cinnamon, one pound of raisins, one pound of cur- rants and one-half pound of citron. Bake in a slow oven for three hours. Fruit Cake, No. 2. Use pound cake receipt and add three pounds of raisins seeded, chopped and dredged with flour, one X60 FRUIT CAKE. cup of shaved citron, one cup of wine, bake three hours. Rich Fruit Oake. Three-fourths pound of butter, one pound of sugar, twelve eggs and one pound of flour, two pounds of raisins, one pound of currants, one-half pound of citron, one-half pound of almonds, one- half pound of pecans, one-fourth pound of figs, one teaspoon of cloves, allspice and nutmeg, one tablespoon of cinnamon, one-half cup of brandy, whiskey or wine. Cream the butter and sugar, add the yolks of eggs beaten light, then the flour and spices, then the whites of eggs beaten, then the brandy, seed and chop the raisins, clean the currants, cut the figs and citron in thin slices, dredge with flour and put in the batter alternately, with the nuts broken in pieces. Black Fruit Cake. One and one-fourth pounds of butter, one pound of brown sugar, one pound of browned flour, one dozen eggs, one cup of black molasses, one cup of whiskey, one cup of wine, one-half cup of sour cream, one full teaspoon of soda, two full tablespoons of cloves, two heaping tablespoons of cinnamon, one nutmeg grated, one teaspoon of mace, four pounds of raisins, two pounds of currants, one pound of citron. Beat butter and sugar together, beat the eggs to- gether and add alternately with the flour; add the molasses and whiskey, then' the spice, then the sour FRUIT CAKE. 161 cream and soda and last the fruit that has been cleaned, cut and dredged with flour. Bake four hours. Black Fruit Cake, No. 2. One pound of butter, one pound of sugar, one pound of browned flour, twelve eggs, one pound of currants, one pound of citron, one pound of figs, one pound of dates, one pound of almonds, three pounds of raisins, one pint of whiskey, one pint of black molasses, two tablespoons of cinnamon, one table- spoon of cloves and one of allspice, two tablespoons of baking powder. Mix as above receipt. Bake three hours. — Mrs. Newton Mitchell. Jam Cake- One cup of butter, two cups of sugar, one-half cup of sour milk, three cups of flour, one cup of blackberry jam, three eggs, one teaspoon of cinna- mon, one of allspice, nutmeg to suit the taste, one teaspoon of soda. Bake in a mold or layer cake pan; if the latter, fill with chocolate or caramel filling. Hickory Nut Cake. Three-fourths cup of butter, two cups of sugar, fouf eggs, beaten separately, three and one-half cups of flour, half cup of milk, two full teaspoons of baking powder, one cup of hickory nut kernels, flavor to suit the taste. Bake in a loaf pan one hour, or bake in layer cake pan and fill with caramel filling, with chopped hickory nuts sprinkled over and the top ornamented with the whole kernels. 162 FRUIT CAKE. Pecan Cake. Make same as hickory nut cake using pecans instead of hickory nuts. Banana Cake. Use any receipt for layer cake, fill with custard filling and sliced banana. Citron Cake. Use layer cake or plain white cake receipt. Add two cups of shaved citron dredged with flour. Bake in mold pan. Dolly Varden Cake. Make a nut or citron cake, bake in layers, fill with white icing and nuts, spread top and sides with plain icing, ornament with the frxiit. Little Fancy Cakes. Make layer cake either plain or nut. Bake in square pans. When cool, trim the brown crust off, cut in square, triangle and diamond shapes. Use plain, white icing, cream or caramel icing or choco- late filling. Dip the little cakes in the icing by the use of a skewer; when cool, ornament with some of the icing with a fancy tube inserted in rubber cloth bags, which can be bought at any kitchen furnishing store. The icing for ornamenting must be stifEer than for dipping. If when the icing is cold, it is not stiff enough, add pulverized sugar. One can FKUrr CAKE. 183 make an innumerable variety of fancy cakes by using the different receipts for cakes, bake in shallow pans, cut in fancy shapes, use any desired icing, ornament with fruits, nuts, cocoanut, jellies, etc. The icing can be made in different colors by the use of fruit colorings. When the cakes are dipped in one color, ornament with another; if you use white icing, orna- ment with pink or green ; if you dip the cakes in pink, ornament with a deeper shade or use white, and so on. Use your own taste and make the cakes to suit the occasion. Green and white is attractive and suited for the springtime; warmer colors for cooler seasons. Orange Cake. One-half cup of butter, two cups of sugar, the yolks of five eggs, the whites of three eggs, one- half cup of cold water, two and one-half cups of flour, two teaspoons of baking powder, the juice of one orange, the grated peel of one-half orange, bake in layer pans. Fill with golden filling. Chocolate Cake, {Devil's Food) . Six tablespoons of grated chocolate, four eggs, whites and yolks, one and one-half cups of sugar, two cups of flour, one-half cup of sweet milk, one- half cup of butter, one teaspoon of baking powder, one teaspoon of vanilla. Dissolve chocolate in five tablespoons of boiling water, cook in a ring mold, fill the center with whipped cream and chopped almonds. 164 CAKES. Coffee Cake, No. 1. One cup of butter, one cup of sugar, one cup of molasses, one cup of clear, strong coffee, five cups of flour, two teaspoons of baking powder, four eggs. Bake in layer pans and fill with chocolate or caramel, plain or with the addition of nuts. Coffee Cake, No. 2. Use same receipt above with the addition of two cups of raisins, one cup of currants, one cup of shaved citron, one tablespoon of cinnamon, and three spoons of allspice and one teaspoon of nutmeg. Bake in loaf pan one and one-half hours. Neapolitan Cake. Make layer cake batter, divide in three parts, color one pink, another green and leave the other white or it can be made chocolate. Bake in separate shallow pans, fill when cool with white or pink icing. Snow Balls. Cut layer cake in little rounds, put white icing and grated cocoanut between, dip in or spread with white icing, roll in cocoanut, or bake nut cake mixture in gem pans, dip in icing, roll in cocoanut. A very pretty dessert can be made from cooking sponge cake in gem pans, when cool scoop out the center, fill with whip- ped cream and candied cherries; cut in pieces angel- ique, (candied vegetable stems) serve on little plates. CAKES. 165 ornament around the plate with cherries, whipped cream and little pieces of angelique. The angelique should be soaked in warm water for one half hour before using. When it is soft, cut in thin strips, or cut in any shape desired. Tho easiest way of making little cakes is simply to cut in one and one-half inch squares, dip in different colored icings and ornament with candied cherries or nuts. You can secure fancy cutters of any shape, such as daisies, apples, peaches, etc. Then ornament to suit the cutter used. One can secure leaves and stems already made, but you can cut them from angelique. If you wish to imi- tate apples and peaches, the use of a brush with col- oring is necessary. One will hare to be something of an artist for this. If you have the taste or possess the accomplishment it is delightful to indulge in making flowers and fruit to eat instead of hanging them upon the walls. A 'very pretty and easy way of making little cakes, is to bake cake batter in shallow pans, cut in oblongs, squares, rounds and triangles; split, fill with an acid jelly or some of the fillings given in receipts, spread a thin icing over the top and orna- ment with a piece of fruit in the top, or it can bo made more elaborate with the addition of a fancy tube, making stems, etc. Sponge Cake for Bolls, Etc. The yolks and whites of five eggs, beaten stiff, add one cup of sugar to the yolks and one table- spoon of lemon juice, add the whites beaten stiff. 166 CAKES. fold in lightly one cup of flour, bake in layer-pans, use for jelly rolls or cut in halves, fill with whipped ■cream or custard filling, or cut with a round biscuit cutter; split, fill some with white, some with pink and some with chocolate icing, spreading on the sides. Koll in grated cocoanut, ornament the top with the different colors through a rose tube. Sunshine Cake. The yolks of four eggs beaten light; add one and three-fourths cups of sugar, beat the whites of nine «ggs stiff, fold in one and one-half cups of flour and one teaspoon of cream of tartar. Angel Food. This is a delicate sponge cake. Much depends on th e mixing and as much on the baking. Do not grease the pans, cut a piece of manilla paper to fit the bot- tom of pan, bake with increasing heat. Invert on a cake cooler or something raised so as to let the air under. When it is cold slip a knife around it and it easily slips out. Beat the whites of fifteen eggs very stiff, add one- half teaspoon of cream of tartar when half beaten, beat in gradually two and one-fourth cups of sugar, fold in one and three-fourth cups of flour with one level teaspoon of cream of tartar. Bake in mold pan 1 hour. One teaspoon vanilla added to the beaten eggs. Angel Food Cake. Whites of nine large, fresh eggs, or ten smaller ones. One and one-fourth cups of granulated sugar, CAKES. 167 sifted, one cup of sifted flour, one teaspoon of cream of tartar, a pinch of salt added to eggs before beating. After sifting flour four or five times, measure and set- aside one cup. Then sift and measure one and one- fourth cups of sugar, beat the white of eggs about half, add cream of tartar and beat until very stiff, stir in sugar, then flour very lightly. Put in pan in mod- erate oven at once. Bake from thirty-five to fifty minutes. Angel Pood cake batter can be colored in delicate colors and baked in sheets, when cold break in squares and dip in a thin fondant or cream icing^ colored to suit the color of cake, or it is not necessary to ice. Pile two or more colors on a platter together. One teaspoon of vanilla added to the beaten eggs. Ginger Cake. Cream one half cup of butter with one half cup of sugar, add one cup of molasses, one-half cup of sweet milk, two eggs beaten light, two cups of flour, one level teaspoon of soda, one tablespoon of pulver- ized ginger, one teaspoon of allspice. Bake in loaf pan, serve with or without sauce. Ginger Wafers. Melt three-fourths of a cup of butter, add one and one-half cups of sugar, three-fourths of a cup of milk, add five cups of flour, with two teaspoon- fuls of baking powder, one and one-half teaspoon- fuls of salt, and one full teaspoon of ginger. Roll on a baking sheet, mark with grooved roUing-pinj, 1Q8 CAKES. sprinkle with granulated sugar, bake in a moderate oven, when warm, cut in oblong pieces or squares. Crullers. Cream one-half pound of butter, add three-fourths pound of powdered sugar, six eggs beaten light, one- half cup of sherry wine, mace and nutmeg to taste ; flour enough to roll (do not make stiff) , cut in rounds, cut out the center as for doughnuts; fry in deep fat. — Mrs. George Welsh. Doughnuts. One cup of sugar, two eggs, one cup of sweet milk, five tablespoons of melted butter, three full teaspoons of baking powder, enough flour to make a very soft dough, roll them, cut in rouuds, then with a small cutter cut out the center. Fry in hot fat, sprinkle with pulverized sugar. Tea Cakes. Cream one and one-half cups of butter with three and two-thirds cups of sugar, add one cup of butter- milk, three eggs, seven cups of flour, one teaspoon of soda, one nutmeg grated ; roll very thin, bake quickly. — Mrs. George Keller. Ginger Cakes. One cup of melted lard, two cups of molasses, two eggs, one tablespoon of soda beaten in the mo- CAKES. 169 lasses until it foams, two tablespoons of ginger, flour enough to make a soft dough (about a cup) , roll thin. Almond Wafers. Cream one half cup of butter and add one cup of confectioner's sugar and cream together, add slowly one-half cup of sweet milk, one teaspoon of vanilla, one cup of chopped almonds, two eggs and one cup of flour; put half in the batter and sprinkle the other half over the top after they are spread on pans for baking. Invert square pans, spread the batter on, then cook a delicate brown ; cut in squares or oblong pieces while warm, roll in cornucopia shape or little sticks. , Quick Cake, {To Be Eaten With Hot Fruit). Cream one-half cup of butter and one cup of sugar together, add one-half cup of sweet milk, the yolks of two eggs beaten light, two cups of flour with one heaping teaspoon of baking powder, stir in lightly the whites of two eggs last. Bake in pans one and one-half or two inches deep, and cut in squares or bake in muffin rings. Nut Drop Cakes. Beat the whites of six eggs to a stiff froth, add two cups of sugar and continue to beat, one-half cup of flour and two cups of chopped nuts, cover a bak- ing sheet with paper (manilla is the best) drop in small rounds from a teaspoon and bake twenty min- utes. 170 CAKES. One, Two, Three, Four Cake. Cream one cup of butter with two cups of sugar^ add one-half cup of milk, the yolks of four eggs- beaten, three cups of flour, two full teaspoons of bak- ing powder, the whites of four eggs beaten stiff. Bake in gem pans or in layer cake pans or in a mold.. Ginger Bread. Melt three-fourths of a cup of butter, add one and one-half cups of sugar, three-fourths of a cup of milk, five cups of flour, with two teaspoonfuls of baking powder, one and one-half teaspoonfuls of salt, and one full teaspoon of ginger. Roll thin on sheets and mark with a grooved roller. Sprinkle with sugar,. and bake in a moderate oven. Crullers. Two cups of water, two eggs, one cup of flour and one-half cup of sugar. Beat eggs together, add sugar and water; pour this mixture gradually into the flour, stirring all the while. Strain. Have a small vessel of lard smoking hot, put your cruller iron into this and when hot dip it into the batter and, fry the mixture that clings to the iron. Shake from the iron and repeat. FILLINGS FOR CAKES. White Icing. The proportion of sugar, water and eggs is three- fourths of a cup of sugar to each white of egg; one- third cup of water to each cup of sugar. Cook the sugar until it hairs or threads, when poured from a spoon. Beat the egg to a stiff froth and pour on the syrup slowly in a fine stream; beat until it is thick enough to spread. Flavor. If it should become grainy add a little hot water; if it is not cooked enough put the bowl of icing inside of a warm oven and stir now and then to prevent a crust forming. A spatula or a broad bladed knife is generally used in icing a cake. In icing a layer cake, you trim off the brown crust, and if cooked in a square pan, by cut- ting each layer in half you can make two cakes of three layers each, and they are called brick cakes. Icing is spread thin, between each layer, and then smoothed over the tops and sides. For filling a brick cake, it requires the whites of two eggs, one and- one- half cups of sugar and t,vo- thirds of a cup of cold water. If iced whole, use one more egg and sugar and water in proportion. This icing is colored pink, green, or any desired color by the use of fruit color- ing. If the paste is used dissolve in a teaspoon of 172 FILLINGS FOR CAKES. water; if liquid, use a very little at a time or you will color too deeply. Almond filling. Use white icdng, and, after spreading the icing, sprinkle heavily on the top with almonds chopped fine. Ornament the top with almonds split in half. Cocoanut Icing. Use white icing, sprinkle freshly grated cocoanut over as you do the almonds. Sprinkle over the tops and sides while the icing is moist and the cocoanut adheres well without any trouble. Marshmallow Icing. Use white icing, and just before spreading it on the cake, melt one-fourth of a pound of marshmal- lows by putting three tablespoons of hot water over them and set in a vessel of hot water until melted. Pour the melted marshmallow into the icing, spread between and over the tops and sides of cake, and ornament the top with marshmallows cut in halves and quarters. Marshmallow Filling. Two cups of granulated sugar, one cup of milk, cook together until it strings; melt one-fourth of a pound of marshmallows, as in the above receipt, add to the cream filling and beat until stiff enough to spread. Fruit Filling. Use white icing and sprinkle candied chopped fruits over, ornament the sides and top by sticking bits of fruit thickly into the icing while it is soft. FILLINGS FOR CAKES. 173 Rough and Ready Icing. Use white icing and stir into it before spreading on cake chopped nuts and seeded and chopped rais- ins and some candied cherries and pine-apple. The two last receipts can be made in numberless ways; mix different combinations of fruits and nuts in with the icing, or spread the icing on plain and then sprinkle with nuts or fruits, or both. Ornament the top and sides with whole kernels of nuts or fruits cut in fancy shapes. Candied pine-apple is nice for this. You can procure strawberries, limes, apricots and different fruits candied, and by the use of them you can ornament with little labor and skill. Chop- ped figSu are often used in icing for fig cake. Uncooked Icing. Beat the whites of two eggs until light, add enough pulverized sugar to make it of a proper consistency to spread. Flavor to suit the taste. Lemon Jelly. Into three tablespoons of fresh butter and a cup- ful of sugar, melted together, stir the beaten yolks of three eggs into which has been mixed the grated peel of a large lemon; stir over the fire until it be- gins to thicken, and add the juice of the lemon. Continue to stir until it is as thick as honey and then pour into jelly tumblers and cover. It makes a fill- ing for layer cake, and may be used for flavoring. 174 FILLINGS FOE CAKES. Chocolate Filling, No. 1. One and three-fourths cups of sugar, three-fourths cup of water, cooked together until it makes a syrup but does not thread; pour it over one-fourth of a cake of melted chocolate; beat until it thickens, and flavor with vanilla. Chocolate Filling, No. 2. One cup of white sugar, one cup of brown sugar, one cup of cream, a small lump of butter about the size of a walnut, one-fourth cake of chocolate. , Cook until it makes a soft jelly when tried on a cold saucer or plate. When it is cool spread over the cake. Caramel Filling, No. 1. Two cups of brown sugar, three-fourths cup of water and one tablespoon of butter. Cook until it makes a soft jelly. Caramel Filling, No. 2. Two cups of brown sugar, one cup of cream and a small lump of butter. Cook as for chocolate filling (No. 2.) Cream Caramel. Three cups of white sugar, one and one-half cups of cream, four level tablespoons of butter. Stir until dissolved. Cook quickly about ten or twelve minutes; beat until creamy; flavor and spread on cake. FILLINGS FOR CAKES. 175 Whipped Cream Filling. Fill Angel Food cake baked in layers with cream whipped very stiff, sweetened and flavored. Put finely chopped almonds in the cream. Fondant Icing. Dissolve one cup of sugar in three-fourths cup of cold water, add a pinch of cream of tartar, cover while cooking; cook about twenty minutes, or until it reaches a soft ball stage when tried in cold water. Pour on a greased slab or dish. When it begins to cool work with a spatula until creamy. It can be flavored and colored to suit the taste. If it gets too stiff and a little grainy, wet the hand with cold water and work. Wrap in oiled paper ; melt over hot water when ready to use Custard Filling. Beat the yolks of four eggs, add one-half cup of sugar, one tablespoon of flour. Scald two cups of milk, pour over the eggs, sugar and flour. Cook over hot water until it stiffens, stirring all the while. When cool, spread between the cakes. Golden Filling. Beat the yolks of three eggs light. Cook one and one-half cups of sugar with two-thirds cup of water until it hairs. Pour it over the eggs slowly, beating all the while, until it thickens enough to spread. Flavor with orange juice and a little grated orange peel. 176 FILLINGS FOR CAKES. Prauline Icing. Two cups of sugar, three-fourths cup of maple syrup, and one-half of a cup of cream. Stir all to- gether and add a teaspoon of butter. When it thick- ens stir in a teaspoon of vanilla and a cup of pecan kernels. Cool a little and spread between the cakes. Garnish the top with the whole kernels. FROZEN DESSERTS. Their name is legion. They consist of Philadel- phia and French ice creams with different degrees of richness. Frozen pudding, parfaits, biscuits, mousses, water ices, sherbets, punches and all of these varieties with different flavorings and manner of molding and construction give an infinite variety of beautiful ices. Plain cream is cream sweetened and flavored and frozen. French cream is made with a custard foundation (differing in richness) with cream added and frozen. Parfaits and biscuits are whipped cream with or without eggs, frozen by packing in ice and salt with- out stirring. Mousses are whipped cream and gelatine frozen as parfaits and biscuits. Sherbets are fruit juices sweetened with syrup and frozen. Punches are sherbets with liquor added before or after freezing. In freezing creams, use an ice bag and mallet, or put the ice in a small tub and use an ice shaver. Have the ice pounded or shaved fine; fit the can into the freezing bucket by placing the pivot which is on the 177 178 FROZEN DESSERTS. bottom of the can into the socket in the bottom of the bucket. Cork the opening in top of the can and put three inches of ice and one inch of salt around the can; press it down close, fill the bucket within two inches of the top of can, turn the can several times to see that it is in right, i Remove the top of can, put in the paddle, fitting it in the groove in the bottom of can, then pour in the mixture to be frozen, put on the top and adjust the crank, fill around with ice and salt within one inch of the top. Freeze with a steady turn for twenty or thirty minutes. Too rapid freez- ing makes the cream coarse-grained. When it is frozen (you can determine that by the crank becoming hard to turn) wipe with a wet cloth around the top and sides so that no salt can get in; remove the top and paddle, if there is to be any whipped cream, fruit, or nuts to be added, do it at this time, beating them in well; cut from the sides, press down, put on the top and cork the opening well. Fill around with ice and salt to the- top, crumple newspapers and put around the sides to keep the warm air out. Put away until it is ready for use, unless the cream is to be molded; in that case it is packed in the mold as soon as the cream is frozen, and it should not be frozen too stiff to press smooth into the molds. Molding Ices. The mold should be well chilled. Put the mix- ture in with a spoon and spread in smooth and even with the back of a spoon or a knife. Fill the mold FROZEN DESSERTS. 179 with the mixture one wishes to use to the very top. Grease a piece of paper a little larger than the top of the mold with butter or lard, lay it over the mixture (greased side up) . Put on the top, which should fit very tight, seal around the edges with a strip of pa- per with a heavy coating of lard or butter, or a strip of cloth, one inch wide, dipped in melted lard. Set the mold on a bed of ice, pounded in small pieces, sprinkle heavily with salt, fill around the sides and over the top with ice and salt, pack in a bucket just large enough to allow for the packing. If two or more kinds of ices are to be used in the same mold, place the mold in ice and salt, line it an inch or more thick with one kind of cream, fill the center with a different kind of flavor and coiored ice, or you can pack with three or four colors in layers, or in round cans, having the stripes run vertically; this is done by the use of a heavy piece of paper and draw- ing it out when filled. Biscuits are put in little paper boxes and then packed in tin boxes with trays and immersed in ice and salt. Individual ices are packed in this way in lead molds. They are trouble- some to make and the molds expensive, so that it does not pay one to worry with them when they can be bought in almost any design from the confectioneries at a reasonable price. To Unmold Creams. Dip the mold in cold water, wipe off dry, invert oil a dish. Put a cloth wrung out of warm water around 180 FROZEN DESSERTS. for a moment and raise the mold. This should be done quickly and with care to prevent the edges melting. Garnishing Ices. There are many ways of garnishing and serving ices to make them attractive. If a melon mold is used and the colors are pink and white, or pink and green, use pink roses laid on the side of the dish. If it is corn color or yellow and in season, use Jonquils and some delicate green, or fruit can be used with their leaves very effectively. If a border mold is used, fill the center with fruit or whipped cream. Many of the ices are now served with a sauce. Plain Ice Cream. Sweeten one-half gallon of cream with one and one-fourth cups of sugar, add one tablespoon of vanilla and freeze. French Ice Cream, No. 1. Make a custard of the yolks of six eggs, one and one-half cups of sugar and three cups of milk, stir until cool; flavor and add one quart of cream whip- ped, and freeze. The custard can be made more or less rich by the use of more or fewer eggs. French Ice Cream, No. 2. Make a white custard from one pint of milk and two tablespoons of corn starch; it should be quite thick. When cool, stir in the whites of two eggs. FROZEN DESSERTS. 181 Sweeten one quart of cream with one and one-fourth cups of sugar, flavor to taste. Whip slightly, stir into the custard and freeze. Serve with chocolate sauce. Cream with Gelatine. Use receipt for plain cream and add, just before freezing, one-third of a box of gelatine that has been soaked iti cold water, dissolved in a little hot water, freeze. This cream is used for molding, as the gela- tine makes it smooth and helps to hold in shape. Caramel Cream, No. 1. Beat the whites and yolks of six eggs separately until very light, stir the two together and add one- half cup of granulated sugar. Put two cups of brown sugar in a skillet with one-half cup of water, let it cook until a rich caramel color; add four pints of sweet milk and one tablespoon of gelatine that has been dissolved in one-fourth cup of cold milk and let it cook, stirring constantly, until the milk boils. The sugar will dissolve as the milk heats. When it reaches the boiling point, add the eggs and sugar and let cook one minute, remove from the fire, cool and freeze. Caramel Cream, No. 2. Make caramel by cooking two cups of granulated sugar with one cup of water until it is a caramel color. Use receipt for French cream, using one and one- J82 FROZEN DESSERTS. half cups of caramel instead of sugar. You can use brown sugar in making caramel if preferred. Chocolate Cream, No. 1. Make a custard of the yolks of four eggs, one and one-half cups of sugar and three cups of milk. One- half cake of chocolate, broken in pieces. Put the chocolate and milk on together in a double boiler, stir until the chocolate is melted, pour over the eggs and sugar, cook two or three minutes. Cool, add one tablespoon of vanilla, one quart of cream, and freeze. Chocolate Cream, No. 2. Use above receipt, substituting caramel instead of sugar. Use the same amount of chocolate, cream, eggs and milk. Leave oif the vanilla. Chocolate Cream, No. 3. Put two quarts of cream and one-half cake of chocolate (broken in pieces) in a double boiler, and cook until the chocolate is melted; sweeten with one and one-fourth cups of sugar; flavor with one table- spoon of vanilla, and freeze. Macaroon Cream. Use plain ice cream or French cream receipt, and freeze until it begins to thicken; add two cups of powdered macaroons and continue freezing until it is stiff. FROZEN DESSERTS. 183 Almond Cream. Use plain French chocolate or caramel cream j add two cups of finely chopped blanched almonds after it is partially frozen. Continue to freeze until firm. Hickory Nut Cream. Make as above receipt, and add the hickory nut meats instead of almond. Ginger Ice Cream. Make a custard of one cup of sugar, one egg, one tablespoon of flour and two cups of milk, one-fourth teaspoon of salt ; cook for twenty minutes to prevent the raw taste of flour. When cool add one quart of cream, one-half cup of ginger syrup, three table- spoons of wine, one teaspoon of vanilla. Freeze to a mush, add one cup of ginger preserves, cut in small pieces and continue freezing until firm. Coffee Cream. Make a custard of one and one-half cups of sugar, yolks of four eggs, one cup of milk and one cup of strong, hot coffee. Pour the hot coffee into the custard as soon as it is removed from the fire; cool, add cream, freeze. Fruit Creams. Fruit creams are made by adding the juice and pulp of fruit ,to any of the plain and French ice cream receipts; the quantity varies according to the- 184 FROZEN DESSERTS. kind of fruit and the taste of the person it is to be made for. Sugar is added to the fruit according to the acidity of it. If bananas are used they have only to be pressed through a sieve or cut in small pieces, they will not need additional sugar. Peaches do not need more sugar. Strawberries, apricots and raspberries need sugar sprinkled over and let stand in a warm place for an hour and press through a sieve. Apples should be stewed and pressed through a sieve and sweetened afterwards, then added to the cream. Fruit and nut cream can be used in combi- nation with other ices for molding, or molded by themselves, or served without molding. Iced Rice Pudding. Parboil one-half cup of rice, drain, add two cups of milk and one cup of sugar. Simmer until the rice is perfectly soft. Beat the yolks of four eggs very light, add to the rice with one tablespoon of rum. Beat until light. When cold add one pint of cream whipped and freeze. This can bo packed in a mold and served with a compote of orange or pears. (See receipt for compotes.) Neapolitan Cream. Use receipt for French Cream, No. 1, or plain cream with gelatine. Put a layer of cream about an inch deep on the botton of the mold which should be on ice while the packing is going on. - Take a portion of cream from the freezer, put in a small bowl, color FROZEN DESSBBTS. 185 and flavor to suit the taste, spread on the layer al- ready on the mold. Melt one-fourth of a cake of chocolate diluted with a little cream. Stir into the remaining cream. Spread evenly on the other layers. Seal and pack, according to directions. Frozen Puddings, {or Tutti Fruitti) . Prepare one cup or more as you like of fruit con- sisting of raisins, currants, cherries, pine-apple, apri- cots, any or all of these combined. Seed and chop the raisins, wash the currants, cut the other fruit in pieces and pour over them one-half cup of v"'ne. Freeze to a mush French Cream, No. 1, ad(,' the fruit and wine, continue to freeze until stiff. He- move the dasher, pack in ice and salt and let & and until ready for use, or it can be packed in a mold and served with a whipped cream sauce. Pistachio Cream. Make a custard of one egg, one cup of sugar, one tablespoon of flour, one-fourth teaspoon of salt, two cups of milk. When cool, add one quart of cream, one-half teaspoon of almond extract, and one table- spoon of vanilla; color a delicate green, or use one cup of pistachio nuts blanched and chopped, stirred in when the cream is half frozen. Frozen Pudding. Use chocolate cream receipt (No. 1 or 2) , when half frozen add three-fourths of a pound of fruit prepared as X86 FROZEN DESSERTS. for above receipt. Pack in a mellon mold according to directions for packing. Serve on a flat dish with whip- ped cream around, or vsdth one of the pudding sauces. Nesselrode Pudding. Make a syrup of one and one-fourth cups of sugar and one-half cup of water; beat the yolks of six eggs until light, pour the syrup over them beating all the while; cook over hot water until it makes a thick coating on the spoon, remove from the fire and beat until cold; pour in one quart of cream, freeze until it begins to thicken, put into it one-fourth of a pound of candied fruits cut in pieces, one cup of almonds blanched and pounded, two tablespoonsful of sherry wine, continue to freeze until stiff, or it can be packed in a mold and served with a sauce. This pudding can be made richer by adding raisins (one cup) seed- ed and cut in pieces, and one small can or one-half can of grated pine-apple. It is well to let the fruit stand an hour in the wine; drain and dredge with pulverized sugar before adding to the cream. Parfaits. This class of creams is made with sugar syrup. It is necessary to know just how to make the syrup; it can be made in large quantities and kept in sealed jars and will always be ready for use. Sugar Syrup. Two cups of sugar, one-half cup of water. Stir until dissolved. Cook until it is perfectly clear. FROZEN DESSERTS. Ig7 Vanilla Parf ait Beat the yolks of six eggs until light, add one cup of sugar syrup, put in double boiler and cook until it has thickened to the consistency of heavy cream, remove and pour into a bowl and beat with a wire beater until cold and it will then be very light. Flavor with one teaspoon of vanilla. Fold in two cups of cream whipped stiff. Put in a mold, pack in ice and salt and let stand four hours. A number of parfaits can be made from this receipt by using different flavorings. Maple Parf ait. Beat the yolks of six eggs until light, pour over them three-fourths of a cup of maple syrup, cook in a double boiler until it makes a thick coating on the spoon; pour into a bowl and beat with a wire egg beater until light, pour in two cups of cream whipped, put in a mold, pack in ice and salt for four hours. Biscuit Glace, Beat yolks of six eggs until light, pour on one cup of syrup and cook until it thickens. Beat until light, fold in two cups whipped cream, put in paper boxes, pack in tin boxes, seal, pack the tin boxes in ice and salt six hours. Serve in the paper boxes in which they were frozen; Sprinkle chopped almonds over the top. Chocolate Parfait. Use vanilla parfait. Pour the custard over one- fourth of a cake of grated chocolate. Beat until very lights add. yanilla and whipped cream. 188 FROZEN DESSERTS. Prauline Par fait. To make Prauline Powder melt one and one-half cups of granulated sugar. When melted add shelled almonds, pecans and filberts, three-fourths of a cup- ful of each, and let cook iintil it reaches a caramel color. When cold, pound to a powder, put in jars and seal. To make Prauline Parfait use Maple Par- fait receipt and stir in one-half cup of prauline pow- der. Fruit and Nut Parfait: Use any of the receipts for parfaits and just be- fore putting into the mold stir in nuts or fruit. If candied fruit is used, dredge with pulverized sugar. If fresh or canned fruit is used, make the syrup or pulp of the same consistency as the whipped cream. Pine-apple Mousse. Soak one tablespoon of granulated gelatine, or one-third of a box in one-fourth of a cup of cold water, dissolve in one-fourth cup of hot water, add the syrup from one can of pine-apple, three-fourths of a cup of sugar, the juice of one lemon; when it be- gins to thicken, fold in three cups of cream whipped, and the grated pine-apple. Put in a mold and pack in ice and salt four hours. Chocolate Mousse. Soak one tablespoon of granulated gelatine in one- fourth cup of cold water, melt one-fourth cake of FROZEN DESSERTS. Jgg chocolate with one cup of sweet milk by heating to the boiling point; pour this on the gelatine, add three- fourths cup of sugar, one teaspoon of vanilla. When this is cold, fold in three cups of cream whipped; put in mold and pack in ice and salt four hours. Caramel Mousse. Soak one tablespoon of granulated gelatine in one-fourth cup of cold water, dissolve in one-fourth cup of boiling water, add one cup of caramel. When it cools, fold in three cups of cream whipped. Fruit Mousses. Soak one tablespoon of granulated gelatine in one-fourth cup of cold water, dissolve in one-fourth cup of hot water; add one cup of fruit juice and sugar enough to sweeten according to the kind of fruit used. Fold in the cream, put in mold and pack in ice and salt. SHEKBETS AND PUNCHES. Sherbets are fruit juices sweetened with sugar or syrup and frozen or served with crushed ice, and are generally served with a meat course or between courses. By the addition of liquors before or after freezing, you have punch. If the liquor is put in be- fore the freezing it will take longer to freeze. Some freeze the sherbet and pour a little wine or whatever liquor is used over each cup when served, or it can be poured in the freezer and beaten in with a paddle after it has been frozen. Lemon Sherbet. Boil two cups of sugar and four cups of water together ten minutes. When cool, add three-fourths of a cup of lemon juice and freeze. Or you can use the same receipt without making the syrup, but it is bet- ter made with syrup. A little grated lemon peel is an improvement. One cup of tea infusion, leaving out one cup of water, is used, and is considered an addition. Orange Sherbet. Make syrup as for lemon sherbet, add two cups- of orange juice (about four oranges) and one-fourth cup of lemon juice, grated peel of one orange and. 190 SHERBETS AND PUNCHES. Jl,! one lemon, freeze. . A combination of orange, lemon and pine-apple gives a fruit sherbet which is delight- ful. Pine-apple Sherbet. Use receipt for Lemon Sherbet and add one can of grated pine-apple. If the pine-apple is very sweet use a little less sugar. Canton Sherbet. Boil four cups of water and one and one-half cups of sugar together. When cool, add one cup of orange juice, one-half cup of lemon juice, the syrup from a pint jar of ginger preserves. Freeze to a mush, Add one cup of ginger preserves cut in small pieces and finish freezing. Apricot Sherbet. Use Lemon Sherbet receipt and add one can of apricots pressed through a colander or chopped in small pieces. Use the syrup from the apricots. If the fruit is very acid use more sugar. Strawberry Sherbet. Two cups of water, two cups of strawberry juice, one-half of a cup of lemon juice, one cup of orange juice, two cups of sugar. Make a syrup of sugar and water, add fruit juice and freeze, or leave out the orange juice and add one cup more of the strawberry eyrup. 192 SHERBETS AND PUNCHES. Raspberry Sherbet. Make same as Strawberry Sherbet using raspberry juice instead of strawberry. Peach Sherbet. Use receipt for Lemon Sherbet and add peaches peeled and cut in fine pieces or press through a sieve. The quantity of fruit is a matter of taste. Use more or less as you like. Grape Juice Sherbet. Make a lemon sherbet and substitute two cups of grape juice for two of water. Freeze. Serve in cups as punch, with or between the meat courses. Cafe Frappe. One cup of strong coffee, three cups of water, one cup of sugar, freeze. Serve in glasses with whipped cream. Creme de Mentha Sherbet. Boil four cups of water and one of sugar together ten minutes. Cool and color a delicate green. Add Creme de Mentho cordial to suit the taste, from one- third to one-half cup, freeze. Serve in small wine or champagne glasses at the close of the meal. Tutti Frutti Ice. Make a lemon or orange sherbet and add any com- bination of fruit chopped in pieces. Add after the ice is partially frozen. SHERBETS AND PUNCHESS. I93 Ice Cups, No. 1. Set tumblers in a tub of ice and salt, surround them with ice and salt, fill the tumblers with fruit syrup, cover the tub with a cloth; leave until it has frozen the syrup one-eighth of an inch thick around the sides of the glass. Pour out the unfrozen Syrup, set the tumblers again in ice a few moments. When ready to serve unmold and fill carefully with nut or fruit cream or any frozen dessert. -- Ice Cups, No. 2. Fill the molds imitating wine glasses or any pretty shape, with water, cover securely, pack in pounded ice and a little salt. When the water has frozen sufficiently to take the form of the mold, pour out the unfrozen water and serve the cups on a small plate with a fancy mat or doily; fill stacked up high with a frozen sherbet, plain or fruit. Each cup can be made a different color, and is a very attractive way of serv- ing ices. Punch. Use lemon, orange, pine-apple or a combination of these three juices to make a rich sherbet; freeze and add liquor to suit the taste before or after freezing. Brandy, whisky, wine and rum are all used in punches ; combine them to suit the taste; use more or less liquor according to taste. It is better to add it after the sherbet is frozen. 194 SHERBETS AND PUNCHES. Roman Punch. Make two quarts of lemon sherbet. When frozen, beat into it one-half cup of brandy and one-half cup of sherry wine. Rum Runch. Make a syrup of four cups of water and two cups of sugar, cool and add one-half cup of tea infusion, one- half cup of lemon juice and one-half cup of orange juice; freeze to a mush and add one-half cup of rum. Champagne Punch. Use above receipt and substitute one cup of cham- pagne for one-half cup of rum, or more champagne can be used. Maraschino Punch. Use receipt for Roman Punch, and substitute one cup of marashino wine for the one-half cup of rum. Pistaschio Punch. Make a lemon or fruit sherbet, color a delicate green. When half frozen, add one-half cup of clear wine (maraschino is good) and one cup of pounded pistaschio nuts. Fruit Punch. Use two cups of fruit juice — strawberry, raspberry or any fruit desired — or mix several kinds with two cups of water, one-half cup of lemon juice, two cups of sugar; if the fruit used is sweet, use more lemon, or add one-half cup of orange juice. Apollonaris water is used in punches and is very nice. Some prepared fruit can also be added to give variety. SAUCES FOR CREAMS. Chocolate Sauce, No. 1. One cup of sugar, one-half cup of water, cook five minutes; pour over one full tablespoon of grated chocolate, flavor with vanilla. Chocolate Sauce, No. 2. Pour one-half cup of boiling water over one full tablespoon of grated chocolate or cocoa. Let it boil a minute, add one cup of sugar and put on the back of stove and stir until dissolved. Claret Sauce. Boil one cup of water with one-half cup of sugar together for five minutes. Cool, and add one-half ■cup of claret wine. Sauce for Nesselrode Pudding. Beat the yolks of two eggs until light, add two tablespoons of powdered sugar and beat. Cook over hot water until it thickens. When cool, flavor with brandy or wine and fold in one cup of cream whipped. Fruit Sauce. Two cups of fruit juice, one-half cup of sugar. ■Cook together until it begins to thicken, add, when 195 196 SAUCES FOR CREAMS. cool, a little lemon or orange juice, if the fruit is very sweet. Orange Sauce. Remove the peel from three oranges, and pull the oranges in pieces. Make a syrup of one cup of sugar and one-half cup of water. Boil the pieces of oranges for two or three minutes, remove and boil the syrup down a little. Use the orange as a garnish. Add one-half cup of curacco cordial to the syrup and use as sauce. Whipped Cream Sauce. Whip one cup of cream stiff; add one tablespoon of powdered sugar, and two tablespoonfuls of sherry wine. This can be colored any delicate shade, or you can use fruit syrup instead of wine to flavor with. Sauce for Frozen Puddings. Beat the yolks of three eggs light and add one- third of a cup of powdered sugar. Dissolve one des- sertspoon of gelatine in two tablespoonfuls of water. Cook the egg and sugar over hot water until it be- gins to thicken. Remove from the fire and add the gelatine. When cool add one cup of cream whipped, two tablespoons of brandy and four of sherry wine, or use only vanilla. FRUIT. Fruit is best served fresh. It should not be too ripe and should be cold. Combined with green leaves it can be arranged with good effect. Grrape leaves, with different colored grapes and interspersed with other fruits, give a pleasing effect. Apples should be washed and rubbed until polished. Peaches should have the down taken off with a soft brush before serv- ing, or they can be peeled and seeded, cut in halves and quarters, put in a stone jar, packed in ice and salt around and let stand an hour. Serve with whipped cream. A very pretty way is to rub well and seed, put on ice and when ready to serve peel and fill the cavities with whipped cream. Serve one peach to each person. Do not peel until ready for use as they discolor quickly. Strawberries. Strawberries when large and fine can be used as a fruit course with good effect by leaving their stems on. Place on the side of a small plate with a mound of pulverized sugar. Oranges. Out in halves, sprinkle with sugar and eat with a spoon, or cut a thick slice from the stem end, loosen 198 FRUii;. the orange pulp and remove. Pull in pieces, and put in a ston6 jar with sugar sprinkled over and a little sherry wine. Surround the jar with ice and salt. Vandike the edges of the orange shell and serve the orange pulp in the baskets. The baskets should be kept in cold water until ready for use. Frozen Fruit in Oranges. Cut fresh or canned pine-apple in small pieces. Prepare oranges as above receipt, put a layer of pine- apple and one of orange and another of any kind of fruit you choose, a layer of sugar and so on. Put in a stone jar, pack in ice and salt, and serve in orange baskets with a teaspoon of sherry wine poured over each one. Two or three fresh strawberries put on top of each basket add to the appearance. If you do not care for the wine use a little fruit syrup or juice. Grape Fruit. Baskets can be made from the peel the same as for oranges for serving grape fruit, and are nice for breakfast or luncheon. Separate the pulp from the •skin, as the skin is very bitter, add sugar and let stand in a cool place until ready for use. Serve in baskets on a small plate; garnish the plate with orange leaves or holly. Pine-apple. Cut off the top of a large, fresh pine-apple. Cut the bottom so that it will stand upright and firm on FRUIT. 1991 the plate. Scoop out the pine-apple pulp, put it in a. jar, pour one cup of orange juice over. Set on ice and surround with ice. When very cold, turn into the pine-apple shell. Garnish the dish with the pine- apple leaves from the crown. Bananas. Bananas are served whole with peel on as they discolor quickly. Arrange on a pretty fruit dish, or just before using, peel, slice and serve with pulver- ized sugar and whipped cream. They are often com- bined with other fruit and served as fruit salad or macedoine of fruit. Melons. Watermelon should be ice cold and cut in half, then cut in long vandikes; take the ripe meat from the pieces that were cut out and pile on top of the half melon. Serve one section to each person, or cut in halves, scoop out the ripe meat, pile in pieces on a dish, thus doing away with the rind that is sO' hard to manage. Cantaloupes are cut in halves and the seed scraped out. Fill each side with crushed ice. Serve one-half to each person. Macedoine of Fruit. Peel and slice, several oranges, use one pine-apple, or one can of pine-apple, two or three bananas. Al- ternate slices of the fruit in a deep bdwl, sprinkle- each layer with grated cocoanut. Pile grated cocoa^ nut over the top. Serve with whipped cream. BEVERAGES. To Make Boiled Coffee. Use a good qualify of coffee, fresh boiled water and a thoroughly clean coffee pot; all these things are absolutely necessary for making good coffee. Do not grind the coffee too fine nor too coarse; if too fine it ■will be druggy, if too coarse you do not get the strength of the coffee without too much boiling. It should be ground a little coarser than granulated sugar. To one cup of ground coffee add the slightly beaten white of an egg and one cup of cold water; pour over four cups of freshly boiled water and boil three or four minutes; stop the spout of coffee pot with paper. Set on back of stove, cut down grounds from around the sides and add one-fourth cup of cold water. Let it stand ten minutes and serve. Coffee Made with Cold Water. The proportion is the same as for boiled coffee, Mix with white of an egg and a little' cold water, pour on the four cups of cold water and let it just reach the boil. Set on the back of stove three or four minutes and serve. 000 BEVERAGES. 201 Drip Coffee. Grind the coffee very fine ; when a pot with strainer is used, put in the cofPee, allowing one full tablespoon of coffee to each cup of coffee. Set the coffee pot where it will keep hot, but not boil, pour the water on slowly, a cup at a time, it is ready to serve as soon as the water has dripped through. Cafe au Lait. Use receipt for boiled coffee, using one-half milk and one-half water. To Make Tea. Use all green, all black, or a mixture of the two, the latter being considered best by most people. Use one teaspoonful of tea to one cup of fresh boiled water. Pour the water on boiling, set on back of stove and let steep five minutes and be careful to use fresh boiling water. When a large quantity of tea is needed it is better to tie the tea in a swiss bag and pour over the boiling water. Allow enough tea to make very strong. Kemove the bag and add more fresh boiled water. Russian Tea. Add a slice of lemon to each cup of sweetened tea. Iced Tea. Iced tea should not be made too strong or it will not be clear after the ice is added. It is served in tumblers of crushed ice. 202 BEVEKAGteS. To Make a Cup of Chocolate. One tablespoonful of grated chocolate and one cup of milk, heat together, stirring all the while. When blended, sweeten with one full teaspoon of sugar. To Make Chocolate. Break in pieces one-half pound of Baker's choco- late, add two quarts of milk, and put in double boiler and heat together. Stir until blended, sweeten with one and one-half cups of sugar. Just before using pour in very slowly the yolk of one egg. Beat with a wire whisk. Serve in small cups with a teaspoon- ful of whipped cream to each cup. Cocoa. Pour two cups of boiling water over two table- spoons of cocoa and one-third cup of sugar. Boil a minute. Pour this into two cups of scalded milk. Fruit Drinks. To the juice of two lemons or one-third cup, add three-fourth cups of sugar and two cups of water. Serve with crushed ice or ice cold. Thin slices of lemon are sometimes added. Orangeade. Sweeten orange juice, with sugar or syrup and ■pour over crushed ice. If you havn't the syrup use sugar and a small quantity of water. ' BEVERAGES. 203 Fruit Punch. Use any kind of fruit syrup or a combination of them, add a little lemon juice, sweeten with sugar or syrup. Serve with crushed ice. This is a refresh- ing drink. Strawberries, raspberries, blackberries, currants and cherries are all used for making fruit syrup. Apollonaris water added just before serving is an addition. If you want to use this for a com- pany put a large lump of ice in punch bowl and re- serve some of the fruits from which the syrup is made and put in the punch whole. Pour the punch over the ice in the bowl and serve in punch cups. Chrape Juice. Add three pints of water to one gallon of grapes freed from the stem; let come to the boiling point; strain through a cloth. Sweeten to taste, return to the fire and let cook five minutes: strain again, pour in bottles and seal. Raspberry and Blackberry Vinegar. Pour one quart of vinegar and one quart of water over one gallon of fruit, let stand twenty-four hours, strain. To each pint of juice add one cup of sugar, boil five or ten minutes, skim well, put in bottle ; when cold cork well. Serve in glasses of crushed ice. Blackberry Cordial. Add three pints of water to one gallon of black- berries; heat, strain; to each quart of juice add one 204 BEVERAGES. cup of sugar. Season with race ginger, mace, cloves, allspice and cinnamon; cook all together until well seasoned. When cool add one pint of whisky to two quarts of juice. Egg Nog. Beat the yolks of three eggs until very light, add one-third cup of sugar and the whites of the eggs beaten stiff. Add one-half cup of whisky, fold in one- half cup of cream whipped. Blackberry Wine. Mash the berries, and to each measure of berries use the same measure of cold water. Put into a stone jar and -let stand three days; strain through a coarse cloth. To every gallon of juice add three pounds of granulated sugar, stir well; pour in jar, let stand three days more, then strain again. Put into a stone jar, cover with a thick cloth, let stand in a cool place three months and then bottle. — Mrs. Whitefield. Grape Wine. Press the juice from grapes, to each gallon of grape juice add two pounds of sugar; pour into a jar and tie over with a cloth, let stand three weeks, then tie up securely and stand three months, when it is ready to bottle. CONFECTIONS. Cream Meringues. Beat the whites of seven eggs to a stiff froth. Beat in gradually one and a half cups of sugar, add one teaspoonful of vanilla, then fold in three-fourths cup of sugar. Shape with a pastry bag and tube in- to wavy oblongs about three inches in length and two inches wide, They are baked on russia iron sheets covered with manilla paper. Bake forty or fifty min- utes in a very slow oven. Let them cool before tak- ing off the sheet. If they should stick to the paper run a spatula or thin-bladed knife close to the paper under the meringues. When jDerfectly fresh break the smooth side in and fill with whipped cream sweetened and flavored, and serve two with the smooth sides pressed together, or they can be filled with ice cream or sherbet. Pill one side with ice cream, the other with sherbet. Egg Kisses, No. 1. Use Cream Meringue receipt. Use a star-shaped tube and make into small rounds on the baking sheet lined with paper. Bake twenty minutes. Egg Kisses, No. 2. Beat the whites of four eggs with two cups of sugar until the mixture is stiff. Flavor with vanilla 205 206 CONFECTIONS. and drop from a teaspoon in small rounds on a bat- ing sheet that has been lined with paper. Cook twenty minutes. Nuts chopped and mixed in the batter before shaping give a nice variety, also some grated cocoanut sprinkled over the top of each kiss, before cooking. ) Macaroons. To two cups of almond paste add the whites of six eggs gradually, and work them into the paste. Work until smooth, then add two and three-fourths cups of sugar a little at a time. If the dough is too stiff add the white of an egg. Bake on sheets rubbed over with a damp cloth. Bake twenty or thirty minutes. Remove from sheet as soon as baked. Stuffed Dates. Soak one pound of dates in a little wine or water, stone and fill with pecan kernels or English walnuts or a combination of nuts broken in pieces. Roll in granulated sugar. Stuffed Figs. Split down one side of figs, fill with chopped nuts,, press together well, boil until plump; when they be- gin to cool roll in granulated sugar, or not, as you choose. Serve with whipped cream. Toasted Almonds. Blanche almonds and dry well; put in one level tablespoon of butter, or as much oU in a baking pan;. CONFECTIONS. 207 pour in one pound, of almonds, toast a delicate brown inside, the oven; stir often; when done sprinkle well with table salt; empty on manilla paper on a flat pan. Other nuts can be toasted in the same way. A Nice Confection. Grind nuts, figs and seeded dates together; work in enough pulverized sugar to make the mixture roll; roll in one-fourth inch slices and cut in fancy shapes with a fluted cutter, or cut in squares or diamonds with a sharp knife. Sprinkle with sugar. Plain White Candy. Pour over three pounds of granulated or coffee A sugar, one pint of water, put on the stove and stir until dissolved; add a pinch of soda, two tablespoons of vinegar and a teaspoon of butter; cook over a quick fire. Have a tumbler of cold water, and when the candy begins to cook in large bubbles, put a tea- spoon of it in the water, and if it becomes hard and cracks on the side of tumbler, pour at once on a greased slab or flat china dish. When it begins to harden so that it makes a dent when pressed by the finger, gather it all in a lump and pull until it gets light and creamy; pull the flavoring into it and make it into long, thin strips and cut into one or two inch pieces. By the use of fruit coloring, this candy can be made any desired color by putting in the coloring after the candy has been pulled white. Continue to pull until the coloring has been uniformly mixed through. 208 CONFECTIONS. Chocolate Pulled Candy. Use receipt for plain white candy and spread grated chocolate over the dish or slab you pour the candy on; when cool enough pull. Nuts can be pounded and spread with the chocolate. Cream Caramels. Three cups of sugar, two cups of rich cream, a lump of butter the size of an egg and one-eighth tea- spoon of cream of tartar. Cook until it begins to jelly when tried in cold water. Beat until smooth, pour into greased pans, and cut into squares when cold. By working in bits of preserved or candied limes, ginger, and citron you can make delicious fruit cream caramels. Candy Pudding. Three pints of granulated sugar, not quite one of water, four tablespoons of vinegar, butter the size of a walnut, one level teaspoon of salt, and a lump of soda the size of a pea. Mix these well together and place on a slow fire for a time, then increase the heat and cook quickly until brittle when tried in water. Pull until light; work into this one grated cocoanut, after this work in one-half pound of raisins, seeded and chopped, one-half pound of al- monds, blanched and split, one-half pound of pecan meats and one-half pound of figs cut in strips. "When all are worked into the candy, make into a ball and roll into powdered cinnamon, and press into a mold. CONFECTIONS. 209 Line the mold with a damp cloth, sprinkle with pul- verized cinnamon, or line with oiled paper. Unmold when cold and cover with melted chocolate. Chocolate Caramels. Three cups of brown sugar, one cup of dark mo- lasses, one cup of cream and one-half cake of choco- late; cook together until it begins to cook in large bubbles; put in one scant tablespoon of butter and one teaspoon of vanilla ; try a little on the side of a plate or in a saucer, and if it stiffens pour out into shallow pans. When cool cut in squares. Maple Caramels. Two cups of brown sugar and one and one-half cups of maple syrup, one-half cup of cream and one tablespoon of butter. Test the cooking as for Choco- late Caramels. Pour on buttered shallow pans. Cut in squares when cool. Nuts can be sprinkled on the greased pan before pouring or stirred into the cara- mel just before moving from the fire. Peanut Candy. Put two pounds of granulated sugar in a porce- lain pan and heat until it melts. Shell one pound of peanuts and stir in the melted sugar, and when thor- oughly mixed pour this in a dish. When cool break into pieces. Taffy Candy. Three pints of brown sugar, one pint of milk or thin cream, two tablespoons of vinegar, one level 210 CONE ECTIONS. teaspoon of soda and one-half cup of butter, cook slowly and stir occasionally very gently from the bot- tom to prevent sticking. When it begins to cook down and look thick, try in a glass of cold water; when it cracks on the side of the glass, pour on oiled or buttered marble or dish, and when cool pull until light and creamy. Cut in small pieces and keep in a tin box with oiled paper between each layer. Cream Candy. Five pounds of sugar, one pint of water and a pinch of salt. Stir until it dissolves; boil and skim well; after it has boiled ten minutes, pour in very slowly one pint of cream; do not let the candy stop boiling while pouring in the cream; cook until it cracks on the side of a glass when tried in cold water; pour on oiled dish or marble; pull until white and creamy. Flavor to suit the taste and cut in small pieces. Fondant. One pound of granulated sugar, one cup of cold water, mix together in a granite pan, let it stand one half hour, then add cream of tartar the size of a small white bean; dissolve in cold water, set over a quick fire and stir constantly until the cundy begins to boil, then stop stirring and wipe the crystal off the inside of pan with a damp cloth, being careful not to touch the boiling sugar, or shake the pan; this keeps the fondant from graining. Test it by dipping it in cold water. When it can be gathered up between the CONPCTIONS. 211 -fingers into a ball, which will retain any shape it is pressed into, it has reached the right degree, which is called soft ball. Carefully pour into a wide, flat, ungreased pan and stand in a cool place. When cold, or almost so, gather into a mass and stir constantly with a large spoon or wooden paddle until too thick to stir, then gather quickly into a ball and put on a marble slab and knead with the hands as you would bread. Let it stand a few minutes after kneading if you want to use it that day, if not, pack away in an «arthen dish until wanted. It should be a mass of pure white cream, looking like lard. It should be so firm you can cut it with a knife, and should melt in the mouth, leaving absolutely no grain. If there is a grain, it has either been stirred while boiling, shaken while cooking, or stirred before it was cool enough. This candy can be made into balls and Tolled in chopped nuts, or covered with chocolate, nuts worked into it and cut in squares; it can be col- ored with different fruit coloring; cinnamon is used to roll oblong pieces making potatoes. Holl in cocoa- nut for cocoanut balls. There are many ways of using fondant. It is the foundation of all French candies. The candy pudding can be used in the same way by leaving out the fruit at first and adding it as you want in making fruit candies. Pepper Mints. Break off a piece of the fondant, soften by put- ting in a vessel over boiling water; drop a few drops 212 CONFECTIONS. of oil of peppermint and stir until melted; take out of water, stir until smooth, drop on marble from a funnel or spoon, the size of a silver dollar. To Use Scraps of Fondant. Take the scraps of fondant and roll into pieces the size of a lead pencil an inch long; chop the bits of nuts left and roll the candy into a little melted fondant and then into the nuts. CANNING. Canned goods can be bought from our grocery man so cheap that persons rarely find it necessary to can their own fruits or vegetables. To retain the color and flavor of fruit and vegetables should be a special aim; cook in a porcelain or granite kettle, stir with a wooden spoon. Hard, tough fruits should be cooked in water until tender before any sugar is added. Soft fruit should be cooked with the water and sugar or the juice of the fruit and sugar. Some fruits retain their color and flavor with sugar and some without sugar. All canned fruits should be put up boiling hot in the cans or jars, wrapped in paper and put in a cool, dry place. Use only the perfect fruit, not too ripe, and the sound, fresh vegetables. Have the cans or jars in readiness filled with boiling water, the tops, rubbers and sealing wax where they can be used at once for sealing the jars and cans. To Can Tomatoes. Pour boiling water over the tomatoes and remove the skins. Put into a kettle and let them become thoroughly heated or scalded. Fill the cans, wipe around the top and seal at once. If there is much juice it can be used for making catsup. 213 214 CANNING. To Can Corn. Cut tender, green corn from the cob, add one-half teaspoon of tartaric acid and two quarts of boiling water. Pour it over one gallon of corn and cook un- til the corn becomes tender. Seal at once. To Can Tomatoes and Okra. Peel ripe tomatoes and put in a porcelain kettle to cook. Wash and drain the okra, cut in pieces, pour boiling water over it and cook until tender. Skim up with a perforated spoon or ladle, and drop into the tomatoes. Put in the cans and seal at once. Peas, corn, lima an.d string beans, can be canned by filling jars compactly. Set the jars on a rack and set in a kettle of warm water and cook. Cook corn three hours, beans and peas one hour. To Can Asparagus. Wash the asparagus and cut in equal lengths. Stand them in cans, tips upward. Proceed as for the above receipt for canning vegetables, only cook one- half hour. A little salt should be added to all veg- etables. To Can Apples. Make a syrup of one pound of sugar, and two and one-half cups of water, boil ten minutes. Drop into the hot syrup four pounds of apples that have been washed, pared, cored and cut in halves or quarters. CANNING. 215 Cook until tender. Put in jars. Drop the apples as soon as pared into cold water to prevent dis- coloring To Can Peaches. Pare and cut in halves (if the peaches are soft) ; make a syrup as above receipt, drop in the peaches, and if firm or a little tough, cook a few minutes in boiling water and then add them to the syrup and cook a few minutes; put in bottles and seal. To Can Pears. Use receipt for canning peaches. A little lemon juice or race ginger cooked in the syrup is an im- provement. To Can Quinces. Use the receipt for canning fruit, but cook the quinces first until tender in boiling clear water. The same directions can be followed for canning cherries and plums and all fruit. PRESERVES AND JELLIES. Preserves should be cooked in small quantities, and cooked quickly, in order to be fair and retain the flavor. Use only the best granulated or loaf sugar; select the best fruits, not over-ripe, for jellies and pre- serves and reserve the over-ripe and blemished fruits for marmalades and jams. There are several ways of making preserves, and all satisfactory, but the easiest, quickest, the most satisfactory, is to cook fruit and sugar together; cook a small quantity at a time. Sometimes in making jellies it becomes ropy and will not congeal; choose always fruit in its prime, over-ripe fruit will not congeal well; too little sugar will also cause this, and sometimes a lack of acid in the fruit. In that case use a little tartaric acid or lemon juice. Jelly bags are made of part cotton and part wool flannel cut cornucopia shape, the seam felled to make strong; bind around the top. Sew several loops of tape around the top to hang it by. Dip in warm water before straining the jelly through. Jellies are made from fruit juices and sugar cooked together in equal proportions. After they are cooked and put in the glasses seal by cut- ting a piece of cotton or muslin the size of the top of the glass; dip this in whisky and lay over the jelly. 216 PRESERVES AND JELLIES. 217 Cut letter paper one-half inch larger than the top, moisten the edge with the white of an egg and press it down closely all around the edge of the glass. Some glasses are made with the tops, in that case do not use the paper. Strawberry Preserves No. 1. Cap fresh, ripe strawberries, cook two pounds of berries and two pounds of sugar together until the berries are tender; put in the jars and seal. Strawberry Preserves No. 2. Use pound to pound of sugar and fruit; mix the sugar and berries and let stand all night or several hours. Put on stove, and when it is heated through, dip off some of the syrup; cook the preserves until tender; cook the syrup ten or fifteen minutes, bottle it and keep for flavoring, etc., or use for .ielly. Rasp- berries and blackberries are preserved in the same way. Raspberry Preserves. Use strawberry receipt No. 1, if you want the preserves especially nice, but strawberry No. 2 is good, and the syrup is useful for many things. Cherry Preserves. Pick the stems from cherries, seed them (preserve a few with the seeds) add a pound of sugar to each pound of fruit and cook until the fruit is transparent. 218 PRESERVES AND JELLIES. Damson Preserves. Damson preserves are made as cherries, or make a syrup of the sugar, adding just enough water to dissolve, then drop in the prepared fruit, a few at a time; prick each plum in several places to prevent the skin from coming off. Peach Preserves. Pare and cut in halves, use pound to pound of sugar and fruit. Cook together until the peaches are tender. Another nice way to make peach pre- serves is to pour water over the peach stones until the water is well flavored. Make a syrup of that water and the sugar and pour over the peaches. Cook un- til tender. Pear Preserves. Pare and cut in quarters, remove seeds and core. Cook in boiling water until tender, add to a syrup and cook a few minutes. The syrup is made by cook- ing three-fourths pound of sugar to one of fruit with enough water to moisten well. Quince Preserves. Quince preserves are made as pears. The par- ings are used in making jelly. Blackberry and Raspberry Jam. Pick over and wash the fruit well, mash with a potato masher. To one pint of pulp add one pint PRESERVES AND JELLIES. 219 of sugar. Cook (after it begins cooking) thirty minutes. Citron Preserves. Pare, trim nicely and cut in fancy shapes. Cook ginger root tied in a thin cloth in one quart of clear water, cook until the flavpr is extracted. Remove the ginger, make a syrup of sugar and ginger water, add the citron and some lemon peel. Cook until. the citron becomes transparent. Marmalades. It is well to make marmalades with the preserves, using the very ripe and blemished fruit for marma- lades and the perfect fruit for preserves. Peach Marmalade. Pare and seed the peaches, cut in pieces, using pound to pound of fruit and sugar. Cook together until it begins to look clear. Try a little on a plate and if it becomes thick and stiff it is done. If the fruit is dry add a little water to prevent scorching. Quince Marmalade. Pare and cut in small pieces, cook in a little boil- ing water until it begins to get tender, add sugar (us- ing pound to pound of sugar and fruit) cook until thick. If you make the quince preserves at the same time use the water the quinces were cooked in for marmalade and the parings for jelly. 220 PRESERVES AND JELLIES Brandied Peaches, No. 1. Use firm clingstone peaches, rub well to remove down; prick with a fork, or pare the peach. To each pound of fruit use one-half pound of sugar. To each one-half pound of sugar use one-half cup of water; cook peaches in syrup until tender, remove the peaches and place in a jar; to the syrup add (to each pound of fruit) one cup of the best brandy. Pour over the peaches; put in jars and seal. Brandied Peaches, No. 2. Pare clingstone peaches; use one-half pound of sugar to one pound of fruit, place in alternate layers in a stone jar, cover well with good brandy; cover the top securely. Grape Jelly. You can use green grapes or grapes barely ripe, or a mixture of the two. You can then have three colors from the same fruit. It is sometimes made separately. Put a layer of one in the glass and when it congeals then a layer of a darker shade, and so on. This is very pretty, but causes some labor and a little trouble. Currant jelly is made in the same" way, using white and red currants. Put about one pint of water over a gallon of grapes, picked from the stems, cook until the grapes are thoroughly scalded, strain through a puree strainer and the juice through a jelly bag: to each pint of juice add a pint of sugar; when it dissolves, strain again. Cook about twenty or PRESERVES AND JELLIid. "21 twenty-fi^ , jainutes, or until it drops, thick from a spoon. Have the glass hot to pour the jelly in, Currant Jelly. Use all white, all red or a mixture. Pick from the stems, add barely enough water to prevent burning; cook about twenty minutes, strain, but do not press the bag. Use one pint of juice to one pound of loaf sugar after it begins to boil;' boil about twenty or twenty-five minutes. Blackberry or Raspberry Jelly. Blackberry and raspberry jellies are made the same as grape and currant. Raspberries are hard to jelly; Never gather fruit for jelly after a heavy rain or dew. Apple Jelly. Cut the apples from the core, and barely cover with water. Cook until tender when pierced with a straw. Strain and cook one pint of juice and one pint of sugar together until it jelUes. Crab Apple Jelly. Crab Apple Jelly is made as Apple Jelly. Quince Jelly. Use only the parings or cut the fruit from the core. Do not use the seed as they make the jelly ropy. , Pour over enough water to cover. Cook un- til tender and proceed as for apple or other jelly. Peaches, plums and gooseberries make nice jelly and are made as other fruit jellies, PICKLES. The receipts under this heading have been pro- cured from friends who have become famous pickle- makers. Yellow Pickle. Cut the cabbage in four parts and dip in boiling salt water. Let them thoroughly scald, then squeeze and sprinkle salt between the leaves, allow two days- drying in the sun. Put in and soak in vinegar and turmeric. Put the cucumbers and anything else you want to pickle, in salt water for two days. Bleach for two days in the sun. Seasoning for Three Gallons of Vinegar. Four ounces of mace beaten fine, four ounces of turmeric, four ounces of long pepper, four ounces of celery seed, two ounces of nutmeg beaten fine, one pound of ginger soaked, sliced and dried, one pound of white mustard seed dried, three pounds of brown sugar, one-half dozen lemons sliced, one pound horse- radish sliced and dried, two handsful garlic dried. Yellow Cabbage Pickle. Cut the cabbage in quarters. Scald with, salt water, and hang it up to drip. Then spread in the sun to dry. To one-half gallon of dry cabbage, add 223 PICKLES. 223 one quart of spiced vinegar, and one quart of vinegar without spice. Heat the vinegar without the spice scalding hot, then pour over the cabbage, first squeez- ing the turmeric into the hot vinegar until it becomes a dark color. Add a large tablespoon of brown sugar to the hot vinegar. Spiced Vinegar. One gallon of vinegar, one tea cup chopped horse- Tadish, one large tablespoon of ground mustard, one teacup garlic, one-half ounce best turmeric, one large tablespoon of best Ceylon pepper (powdered) , one tablespoon of cayenne papper— pod if you can get it. Green Cucumber Pickles. Three gallons of cucumbers, two ounces of mace, two ounces cloves, two ounces cinnamon, one ounce of black pepper, four ounces allspice, two ounces nutmeg, two ounces coriander seed, two pounds sugar (white and light browh), one ounce turmeric, two ounces chopped onions. Beat spices separately. Fill jar with layer of pickles, spices; sugar, and pour on vinegar. Rough and Ready Pickle. Take cucumbers that have been drained from brine and stood in a weak vinegar, cut in pieces. To one gallon of pickle use enough vinegar to cover about three pints, add one pound of brown sugar, or more, if you like it sweet; add turmeric to make a rich 224 PICKLBS. yellow, season highly with cinnamon, cloves, allspice; white mustard and celery seed; boil spices- and vine- gar together. Put in the cucumbers and simmer until they are well seasoned. Put in stone jar and tie up. Pepper Mangoes. Seed and lay in salt water for ten days, soak in clear water twenty-four hours, fill with a highly- seasoned chopped cabbage or mixed pickle; scald vinegar highly spiced; fill a jar with the mangoes and pour the vinegar boiling hot over them and tie up while hot. Spanish Pickle. Cut up two quarts of pickled yellow cucumbers. Cook one quart of small onions in salted water until tender. Make a paste of a quarter of a pound of mustard, one ounce of ground cinnamon, one-half pint of olive oil. Put a layer of cucumbers and onions in a jar, dot over with this paste, and so on until all is used. Scald three quarts of vinegar with two ounces of tumeric, six small pieces of race ginger, one tablespoon of mace, a little allspice, ground, two or three nutmegs, grated, one teacup white mustard seed, two ounces celery seed, six cups o£ sugar. Pour this over the pickles while hot. Stir well from the bottom every day for two weeks. Bourbon Pickle. One gallon of yellow cucumbers cut up. If taken from the brine soak for a day and night. Make a PICKLES. 225 dressing of two quarts of vinegar, put in a porcelain kettle and heat, take another quart of vinegar, add two ounces of turmeric, one-fourth pound of ground mustard seed, six teacups of sugar, two scant cups of flour, add these to the two quarts of vinegar, boil Until it thickens, and stir all together; add a little red pepper, two tablespoons of ground cinnamon, one tablespoon of mace, two ground nutmegs, one-half a cup of mustard seed, two tablespoons celery seed, one dozen, or a dozen and a half onions cut up and put in layers with cucumbers. Pour over the seasoned vinegar while hot. Oil Pickle, No. 1. Take the pickles from the brine, drop them in one gallon of cold, strong, cider vinegar. Let them remain ten days, then put them in spiced vinegar, which is composed of one pound of brown sugar, one-half pound of race ginger, one-half ounce of turmeric, one-half ounce of mace, one-half ounce of cinnamon, one tablespoon of mustard, mixed to a paste with one cup of olive oil. Add to the vinegar one handful of white mustard seed and one handful of black pepper corns and one-half pound of chop- ped onions. Oil Pickle, No. 2. *One pound of white race ginger, pounded fine, one pound of horseradish, grated, one pound of onions, one pound of white mustard seed, one-fourth pound of whole black pepper, one box of table 226 PICKLES. mustard, two ounces of ground cinnamon, one ounce of ground nutmeg, one ounce of mace, pounded, one ounce of turmeric, mix ingredients to a paste with a coffee cup full of olive oil. This quantity is for eight gallons of cucumbers, which must be small and have been pickled in plain vinegar for two weeks. Put a layer of mixture in thd bottom of a jar, then the cucumbers, and so on until the jar is full. To each gallon of cold vinegar add three pounds of sugar and pour over pickles; tie closely, and the older they are the better. Chopped Pickle. One dozen onions, one dozen green peppers, four dozen cucumbers and two heads of cabbage. Chop the whole'fine and let stand one hour, then put in a bag and hang all night to drain. Next morning cover with cold vinegar and let stand for twenty-four hours, and drain again all night. Then scald enough strong cider vinegar, with all kinds of spices tied in a muslin bag and sweetened to taste. Pour over the pickle and put some.thing over the jar to keep the steam in. When you drain the pickle for the last time, before adding the hot vinegar, put in black and white mustard seed and celery seed also, according to your judgment. Onion Pickle. One gallon of small white onions, one-half pint of salt and boiling water enough to cover well, pour over the onions and let stand twenty-four hours. PICKLES. 227 Pour off the water and cook ten or fifteen minutes in sweet milk and water. Soak a day or two in weak -vinegar. Scald three pints of good cider vinegar (with spices that will not make the pickle dark) and pour over the onions. Green Tomato Pickle. Slice one peck of green tomatoes and one dozen good sized onions. Sprinkle with salt and let stand over night; drain well. Put a layer of tomatoes and onions in the kettle and a layer of spices; one and one-half ounces of black pepper, one ounce of whole cloves, one ounce of yellow mustard seed, one ounce of allspice, one ounce of mace, two ounces of race ginger and once ounce of white mustard seed. To one quart of vinegar add one pound of sugar and one ounce of turmeric. Heat and pour over the pickle and cook until it is well seasoned. Chow Chow. Two cups of white mustard seed, three tablespoons of celery seed, one-half tablespoon of cayenne pep- per, two tablespoons of olive oil. Mix up with a lit- tle cold vinegar, pour in enough boiling vinegar in which has been boiled mace and cinnamon. To all add one pound of sugar and twenty cents worth of turmeric (which must be tied in a cloth and left in the jar) . Boil in vinegar a quanity of grated horse- radish, one tea cup of ground mustard, one-half gal- lon cucumber chopped and sprinkled well with salt. 228 PICKLES. Let them stand about six hours, press the water from them and scald in vinegar. Peach Sweet Pickle. To three pounds of fruit, two pounds of sugar. Place in a kettle and pour over it vinegar enough to cover the fruit. Add half of the sugar. When it begins to clear, add the balance gradually, and one heaped teaspoop.ful of cloves and one heaptid teaspoonful of cinnamon. Watermelon Sweet Pickle. After taking all the green off the rind and cutting into pieces, lay in weak brine over night; then tako out of this brine and scald in weak alum water. It is now ready for the syrup. For the syrup tako three and one-half or four pounds of sugar to seven pounds of fruit, ono quart of cider vinegar, or enough to cover the fruit well; one ounce of cinnamon, one ounce of cloves, one-half ounce of ginger. Boil the syrup three mornings and pour on the fruit each time. When the fruit is taken from the alum water it should be wiped dry. The fourth morning it should all be put in the kettle and let cook for a short time. Canteloupe Pickle "for one gallon." Take nine firm canteloupes, when just beginning to ripen, peel off the outer skin; also the soft part of the inside meat; cut iii shapes to suit the fancy; soak in a solution of salt and water twenty-four hours; PICKLES. 229 then in cold water twelve hours, then in rather a strong solution of alum water twenty-four hours, then in clear, cold water twelve hours ; place on stove in preserving kettle, cover with cold water, add a generous handful of stick cinnamon, the same of race ginger, three pints of grauulated sugar; boil until clear and you can pierce with a straw; if it boils too low add a Tittle more water. When nearly ready to take from the stove, add two tablespoons of celery and the same of white mustard seed, and add best cider vinegar until the melon is well covered; let boil in this thirty minutes, place in jars and cover closely. -°e>§^^§<^°— CATSUPS. Tomato Catsup. Skin and cut in pieces one peck of tomatoes, boil Tintil soft, strain and add to the strained tomatoes one quart of vinegar, one pound of brown sugar, one ounce of cloves, one cup of salt, red pepper to taste, one-half ounce of whole black pepper, two ounces of allspice, two ounces of mace and two of celery seed. Tie spices in a piece of cheese cloth, boil all together until it is reduced to half the quantity and then bottle. Green Tomato Catsup. Cut one gallon of green tomatoes very fine, add one-half dozen onions chopped fine, one quart of good cider vinegar, two or three pods of red pepper cut fine, one-half cup of salt, one cup of brown sugar, one cup of ground and mixed spice; cook down until it is thick and about one-half its quantity. Cucumber Catsup. Grate cucumbers and drain off the water; to one gallon of grated cucumber, add six large onions chopped very fine; season with vinegar, salt, cayenne pepper and horseradish to taste; bottle. It la a cold process, no cooking at all. CHAFING DISH RECEIPTS. There will be only a few receipts given under this heading, as there will be found distributed through the book a number of dishes suitable for the chafing dish, viz., Welsh Rarebit, Panned Oys- ters, Deviled Oysters, Creamed Oysters, Clams, Lob- ster Newburg, Creamed Sweetbreads, Sweetbreads- and Mushrooms, Broiled Sweetbreads, Cream Soups, Scrambled Eggs, Poached Eggs, Fried Egg's, Creamed. Eggs, Omelets, Creamed Potatoes, Broiled Potatoes. Eggs with Anchovy Paste. Make a cream sauce of two tablespoons of butter,. one tablespoon of flour and one cup of milk. When. it begins to thicken add one full teaspoon of anchovy paste. Stir into this six eggs that have been boiled hard and chopped in good sized pieces. Season with pepper and salt. Serve on toast. Creamed Salmon. Make a cream sauce as for the above receipt. Drain one can of salmon free from the skin and bones. Stir in the salmon and let cook long enough to heat through. Season with red pepper and a little salt. Just before serving add one tablespoonful of lemon juice. Serve on toast or with wafers. vVny cold cooked fish can be prepared in this way. 231 232 CHAFING DISH RECEIPTS. Brains. Parboil one set of brains, drain well, add two eggs, and a little salt and pepper. Heat two tablespoons of butter in the blazer. Drop the brains by spoon- fuls into the butter. Do not put too close together. Brown on one side, turn and brown on the other. Serve on toast with the butter they were cooked in poured over. Creamed Chicken or Turkey. Cook .two tablespoons of butter in the blazer until heated, add two tablespoons of flour, then one cup of milk; then add two cups of cold cooked chicken or turkey that has been ground. Stir until well heated, then season with white pepper, salt and celery, and a dash of nutmeg. Cheese Fonda. Make a cream sauce as for the above receipt; add one cup of bread crumbs and one cup of grated cheese. Season with paprica and salt. A little wine is also an addition. A Nice Way to Serve Cold Meats. Slice the meat thin; make a sauce of one cup of brown sugar, one-half cup of jelly, one-half teaspoon of mustard, a little salt and red pepper, one-fourth cup of sherry wine ; melt all together in the blazer and lay in the slices of meat. When heated lay them on slices of toast or wafers and pour the jelly sauce over them. SALADS. Meats, vegetables and fruits are served as salads. They can be served separately, or two or three or more together. Nuts are sometimes added, different dressings used, with numberless garnishings, making an infinite variety. It is necessary in making salads to have the dress- ings and ingredients cold. Cut the meat into cubes (not too small) , about one-half of an inch square. Season it with a little red pepper, salt and vinegar; let stand in a cool place until a short time before using, then mix with the dressing. There are many ways of serving meat salads. They can be piled in a dish and garnished with curled celery, lettuce leaves, endive, watercress, nas- turtiums, etc., or served in red and green peppers, which have had a piece cut from the stem end, seeds removed and stood in cold water for an hour or two; ' or serve in red apples. Cut out most of the apple, leaving only a hull or shell. Cut the apple that has been removed into pieces, mix with the meat, fill the shells and stand on lettuce leaves. There are many pretty ways of serving the salads, according to one's fancy and the occasion. In serving the green vegetables for salads, such as lettuce, endive, watercress, celery, etc., let them 23i SALADS. stand in ice cold water for awhile and drain well before mixing with the dressing. French dressing is generally preferred for these salads. To Curl Celery. Out in pieces two or three inches long. Make fonr or five cuts, extending nearly to the end, or cut in strips from both ends toward the center, but do not cut clear through. Put the pieces in ice water and let stand several hours. Mayonaise, No. 1. One teaspoonful of salt, one-half teaspoon of mus- tard, one-half teaspoon of sugar, one-fourth tea- spoon of cayenne pepper, ono tablespoon of vinegar,. one tablespoon of lemon juico, the yolks of two eggs,. and one cup of oil. Have the eggs and oil cold and let the bowl in which you make the mayonaise stand in ice water while mixing. Mix the sugar, salt,. mustard and pepper with the egg. Add a few drops of vinegar, then a few drops of oil, and so on, alter- nating the vinegar, oil and lemon juice. After the oil is thoroughly blended, adding it very slowly at first, you can then add it more rapidly. You can give variety to this dressing by using all lemon juice,, which makes a lighter colored mayonaise, and fold- ing in whipped cream just before using; or it can be colored a delicate green or pink by the use of fruit coloring. If the dressing should separate and begin. SALADS. 235 to have a curdled appearance, beat the yolk of an egg and add the mayonaise very slowly to it. Mayonaise, No. 2. Make as above receipt, using Taragon vinegar and a little onion juice. "When stiff, stir in one table- spooU. each of chopped parsley, capers and olives. This is used for fish and cold meats. Cooked Salad Dressing. The yolks of six eggs, one-half teaspoon of mustard, one teaspoon of salt, one-half teaspoon of cayenne pepper, one full teaspoon of sugar, two table- spoons of cream, one dessertspoon of butter, three- fourths of a cup of vinegar. . Beat the yolks, add the butter and cream, then the vinegar. Cook over hot water until it thickens, add, when removed from the fire, the sugar, salt, pepper and mustard. Let cool before using. You can use the above receipt using 3 whole eggs. Salad Cream, No. 1. One-half teaspoon of mustard, one teaspoon of salt, one tablespoon of . sugar, one egg, slightly beaten, two tablespoons of melted butter, onfe-half cup of cream, one-fourth cup of vinegar — add vinegar last. Cook over hot water until it is of the consistency of heavy cream. Salad . Cream, No. 2. Mix one-half teaspoon each of salt and mustard, one-fourth teaspoon of sugar, one egg slightly beaten, 236 SALADS. one-fourth cup of cream, one-fourth cup of vinegar. Cook over hot water until it thickens. When it cools, add two tablespoons of oil and one-half cup of cream whipped. Salad Cream, No. 3. Two tablespoons of lemon juice, three table- spoons of oil, one-half teaspoon of sugar, one-fourth teaspoon of cayenne pepper, a pinch of salt. Fold in one-half cup of whipped cream. French Dressing. Mix with three tablespoons of oil, one-half tea- spoon of salt, one-fourth teaspoon of cayenne pep- per. Stir well together. Add one tablespoon of vinegar gradually, stirring all the while. Lettuce Salad. Use fresh, crisp leaves of lettuce. Stand in cold water for fifteen or twenty minutes or longer. Drain well. Dry between towels. Serve with French dressing or mayonaise. Celery Salad. Let the celery stand in ice water until crisp. Wipe dry,, cut in cubes, serve on lettuce leaves with French dressing, mayonaise or Salad Cream, No. 1. Nut and Celery Salad. Prepare the celery as for above receipt. To two SALADS, 237 cups of celery use one cup of chopped pecans or En- glish walnut kernels. Mix with one of the Mayonaise Dressings, or Salad Cream, No. 1. Celery and Grape Salad. Prepare celery as for celery salad. Cut Tokay or Malaga grapes in half; remove seeds. Arrange endive around a salad bowl. Mix lightly two cups of celery and two cups of grapes, put in bowl one-half of the mixture and pour over a part of salad dressing. Then the rest of the fruit and celery; pour over the top more salad dressing. Use Salad Cream, No. 2. Celery and Tomato Salad. Peel medium-sized tomatoes, scoop out a part of the center, fill the cavity with chopped celery that has been mixed with mayonaise. Serve on lettuce leaves. Put a teaspoon of mayonaise in the center of each leaf; place the tomato on this. Use cooked salad dresDing or mayonaise. Celery and Cucumber Salad. Cut the celery in cubes. Peel the cucumber, lay in ice water until crisp, wipe dry, cut in cubes, mix the two and serve with Salad Cream, No. 1. Celery and Apple Salad. Peel and core tart apples, slice in rather thin slices. Cut celery in cubes and put a cupful in the ■ 23S SALADS. center of a dish. Lay the slices of apple over-lap- ■ ping each other ' around - in several layers. Use French Dressing or Salad Cream, No. 3. Tomato Salad. Peel medium sized tomatoes, scoop out a little from the stem end, and serve on lettuce leaves with a spoonful of cooked salad dressing or mayonaise over the top, or peel, cut in halves and serve with Mayo- naise. They can -be made attractive by the use of a garnishing tube with star opening; pressing the mayonaise through the tubes in fancy shapes intO' each tomato. Tomato Jelly. Boil together two cupfuls of tomatoes, three cloves, one bay leaf, one slice of onion, one-half tea- spoon of thyme, one teaspoon of salt, one teaspoon of sugar, one-fourth teaspoon of pepper, until the to- matoes are soft; strain, then add one-half of a box of Cox's gelatine, soaked in one-half cup of cold water,, and stir until the gelatine is dissolved; pour into lit- tle moulds; when cold, unmold and serve with mayo- naise on lettuce leaves. Tomato and Cucumber Salad. Peel the tomatoes, scoop out the center, mix chopped cucumber with mayonaise and fill the cen- •ter of tomatoes. Serve on a dish garnished with thin slices of cucumbers over-lapping each other; or SALADS. 2C9 serve on small plates as individual salads and garn- ish, the plates with slices of cucumber. It is an im- provement to drop the slices of cucumber for a mo- ment into vinegar seasoned with pepper and salt. Cucumber Salad for Fish. Peel cucumber and stand in cold water until crisp. Wipe dry, cut in two, lengthwise, scoop out the seed, chop some cucumber fine, cover with French dressing and fill the cucumber boats. Sweetbread and Cucumber Salad. Cut cold, cooked sweetbreads into pieces. Peel cucumber and cut in cubes. Use equal parts, add some chopped celery and mix with mayonaise. Vegetable Salad. This salad is made of cold boiled vegetables mixed together, arranged in rows. It is more attrac- tive to cut the vegetables in fancy shapes. Cauli- flower, potatoes, peas, carrots, beans and beets are all used. A very attractive vegetable salad is made by having cauliflower for the center, potato balls around, then a row of peas and an outside border of curled celery. Pour over Salad Cream, No. 1. Potato Salad, No. 1. Cut cold boiled potatoes in cubes, chop a little onions and mix with them. Pour over Salad Cream, No. 1. 240 SALADS. Potato Salad, No. 2. Peel potatoes, cut with Parisienne cutter, cook the little balls in boiling salt water. Drain and when cool add Salad Cream, No. 1, to which a tea- spoon of chopped onion and some chopped celery has been added. Bank on a bed of lettuce. Asparagus Salad. Use asparagus tips, fresh or canned, serve on lettuce with French dressing. Cabbage Salad. Shave the heart of a cabbage into ice cold water and let stand until crisp. Drain and wipe dry. Serve with Salad Cream, No. 1, garnished with slices of hard boiled eggs, or serve in a cabbage bowl (see cold slaw, page 73.) . Beet Salad. Peel boiled beets. Cut in cubes and mix with French dressing. Garnish with hard boiled eggs chopped fine. Beet and Egg Salad. Cut cold boiled beets and eggs in slices, arrange in rows (alternating the eggs and beets) on a bed of lettuce leaves. Have the slices of beets and eggs over-lapping a little. Pour over French dressing. This can be made quite attractive by pressing the SALADS. 24] seasoned yolks of eggs through a potato ricer. Pile in a mound in the center. Arrange the rings of the whites of the eggs and slices of beets in circles on the dish. Egg Salad, No. .1. Out hard boiled eggs into one-fourth inch slices; arrange them on a bed of lettuce over which there has been poured a French dressing. Use nasturtium blossoms and leaves as a garnish. Egg Salad, No. 2. Chop the whites of hard boiled eggs. Mash the yolks, seasoned with a little French dressing; roll in balls. Arrange nests of shredded lettuce; put the whites in circles around, place a yolk in the center of each. A little mayonaise put in the center of each nest before the yolk is an improvement. Egg Salad, No. 3. Cut the whites of hard boiled eggs into daisy shaped petals. Mash the yolks and season with pep- per, salt, vinegar and mustard ; line a salad dish with watercresses, pour over a French dressing. Ar- range the petals of eggs around the dish and press the yolks through a potato ricer into the center. Beef Salad. Cut cold cooked beef into cubes. Mix with po- tatoes, a little onion and celery. Use mayonaise or 242 SALADS. cooked dressing. Veal or Lamb can be used instead ■ of beef, or they can be mixed together. Chicken Salad. Out cold cooked chicken into pieces; cut celery into the same size pieces. Use two parts chicken to one of celery. One hour before mixing with dress- ing, sprinkle with pepper, salt and a little vinegar. Stir in lightly with a fork' mayonaise or cooked salad dressing sufficient to season well. Sometimes a little whipped cream is added to the dressing. If the salad is wanted very light in color, use only the white meat of the fowl. Turkey can be used just as well as chicken and the salad is improved by ad- ding nut kernels, pecans, almonds and English wal- nuts, either one or all. Ham Salad. Mince cold boiled ham. Chop cold hard boiled eggs fine. Mix with cooked salad dressing. Grarnish with watercress. Fish Salad. Sh*ed cold boiled fish. Mix with it some chop- ped celery. Use Mayonaise, No. 2. Or mix cold boiled potatoes, cut in cubes, with the fish and serve with mayonaise. Salmon Salad. Use fresh or canned. If canned, flake, pick over and drain well. Use either of the salad or mayo- naise dressings. Garnish with thin slices of lemon. SALADS. O^'J Lobster Salad. Cut lobster meat in pieces, mix with celery or us^o all lobster meat. Mix with Mayonaise, No. 1 or 2. Garnish with claws of small lobsters, or serve in the shell; or serve in a dish with crisp lettuce leaves around, and the heart of the head of lettuce in the center. Oyster Salad. Steam or boil the oysters until plump; drain well and cool. If large oysters, cut in pieces, if small, cut in halves. Serve on lettuce leaves with Mayo- naise, No. 2. Shrimp Salad. If you use canned shrimps drain well; if fresh, boil and remove shells. Mix with Mayonaise, No. 2. ■Celery can be mixed with all fish salads, chopped fine and added to the dressing, or cut in pieces and mixed with the fish. Fruit Salad. Use grapes cut in halves with seeds removed. Use Tokay or Malaga grapes. Peel several oranges and pull in pieces, remove seeds and the skin. Cut slices of pine-apple in pieces. Mix the fruit lightly together and serve with Salad Cream, No. 2 or No. 3. This salad can be served in orange baskets and nuts can be added if desired. Orape-Fruit Salad. Peel grape-fruit, pull to pieces, remove seeds and , 244 SALADS. skin and mix with English walnut kernels, broken into pieces. Mix with Salad Cream, No. 3. Serve with game Apple Salad. Peel and core tart apples, cut in slices. Line the salad bowl with watercress. Pour over it French dressing; lay the apples on. Use the watercress as a garnish around the edge. Celery can be added to this salad. Orange Salad. Cut a slice from the stem end of the orange and take out center without breaking the peel. Pull in sections, remove the thin skin. Marinate with oil and lemon juice. Fill the orange baskets and pour over Salad Cream, No. 2. Grarnish the plate with a vine of green asparagus, smilax or a piece of holly. Cheese or Bird Nest Salad. Make soft cream cheese into little balls to repre- sent eggs. Make nests of shredded lettuce. Put a spoonful of salad dressing in the nests, lay four or five eggs on top of this. Sprinkle with paprica. Molded Salads. There are many pretty ways of molding salads in aspic. Fill small molds or cups with aspic. When cold cut out several inches of the center, fill with meat, fruit or nut salad. Tomato jelly and aspic are each pretty, molded in a border mold and the center SALADS. 245 filled with curled celery, or the center can be filled with a nut and celery or chicken salad, and the dish on which it is served garnished with curled celery. An easy way to mold aspic is to pour enough into deep square pans to make a layer about one-half inch thick. When it begins to set put whole English walnut kernels over the top about one and one-half inches apart. Pour over more aspic, when it is cold turn out on a flat dish and cut in squares having a kernel of English walnut in each square. Serve on a leaf of lettuce. COOKERY FOR THE SICK. There will be no special receipts given under this head, as food properly cooked (when it can be eaten at all) is used for invalids. Select the material you wish to prepare and consult the chapter under which it belongs and there will be found delicate ways of cooking it. Beef tea is often given, and you have ■only to extract the juice from the beef, cut into small Mts, pour a little cold water over it, cover and cook slowly; or put the meat into a bottle, cook and set the bottle in a pan of cold water; heat and let it stand in this water until the juice is extracted. Oruels are generally used without much seasoning; blanc manges without sugar or very little. Jellies are made in the same way, and eggs cooked in some of the various ways of preparing them. There is much in the serving of food for the sick; make it attractive. There is no better appetizer than the eye; use nice thin china, clear, well polished glass and silver made bright by rubbing; a tray to suit the size of the dishes served, the whitest and daintiest tray cloths and napkins; garnish the tray with a flower, or flowers, or something green and delicate. If the dish you serve is meant to be hot, have it hot, not lukewarm; if cold, have it cold; if congealed, do not let it look mushy; if frozen, have it well frozen. Con- gealed dishes are made more attractive by molding in a pretty-shaped individual mold with some whip- ped cream around. 246 MENUS. In preparing Menus consult the season, the mar- ket, the guests. Do not have canned goods when you. can secure fresh ones that are seasonable. Some can- ned goods are preferable to some found in the market for fresh. Fruits and vegetables are in season when plentiful and sold at a reasonable price. Do not use oysters in hot September weather even when they can be secured fresh. When preparing a meal for ladies select light and delicate things. If for gentle- men alone, use more substantial, but shorter course. Oysters as a rule come first, little neck clams in months when you cannot get oysters. Soups are served next. A clear soup if the meal is a heavy one. Bread sticks (toasted or baked) , wafers or cracker biscuits are served • with soups,. Hot hors d'aurve generally consists of timbales. croustades, ' etc. Olives, radishes, celery, etc., are served with this course. Fish is served next with potatoes or cucumbers dressed in vinegar and oil or the fish can be served with cucumber sauce. Usually an entree is served after the fish. Roasts or joints of meats with one or two vegetables come, next. 247 248 MENUS. Punch is served between the meat and game course, or a cheese course can be put in place of the punch. The game comes next, A salad is served with this course. Hot and cold sweet dishes are served next, such as suet, raisin or plum pudding, bavarians, charlottes, jellies, etc. Ices or frozen desserts and cakes. Fruits and bon-bons, Coffee. This is given as a guide for preparing menus. One or two entrees can be used, or both omitted. The first course can be omitted, and often only one meat course is served. But with the knowledge of how to arrange the dishes and a book full of good receipts, any one can make successfully their own menus. The direction given is for a full course dinner. For a home dinner have first a soup, then a meat and vege- table course, a salad, then dessert, crackers, cheese, and coffee. Luncheons are almost as elaborate as dinners. MENUS. 249 DINNER MENU No. I. Blue Points on Shell Bouillon Olives Celery Salted Almonds Pastry Timbales with Sweetbreads and Mushrooms Baked Fish, Parisienne Potatoes Saddle of Venison, Jelly Sauce Creme de Vo Laille Broiled Quail Celery Salad Individual Plum Puddings Almond Cream Fancy Cakes Coffee Cheese Sticks MENU NO. 2. Oyster Cocktail Cream of Celery Soup Brain Patties Fillet of Beef Potato Puffs Asparagus Punch' Baked Turkey Cranberry Sauce Stuffed Onions Nut and Celery Salad Fruit Bavarian with Whipped Cream Creme de Mentho Sherbet 250 MENUS. MENU NO. 3. Oyster Bisque Fish Timbales, Parisienne Potatoes Beef a la Mode Stuffed Peppers Cauliflower Roman Punch Boned Baked Chicken, Croquetts of Peas Cheese Ramekins Mince Meat in Patty Shells, "Whipped Cream Brick Cream Little Cakes Coffee MENU NO. 4, Little Neck Clame - Consomme Court Bouillon Potatoes Roast Leg of Mutton, Peas Stuffed Mushrooms Bro:led Quail Asparagus Fruit Salad Nesselrode Pudding- Wine Sauce Cakes Coffee MENUS. 251 LUNCHEON MENU NO. !. Frozen Fruit in Orange Baskets with Sherry Wine Clear Soup Oyster Patties Boudans Mushroom Sauce Peas Bird Nest Salad Charlotte Russe Cakes Coffee MENU No. 2. Strawberries "With Stems On Cream of Asparag^us Soup Whipped Cream Fried Fish, Saratoga Potatoes French Chops with Mushrooms Chicken and Nut Salad Brick Cream Fancy Cakes Coffee _oa MENUS. MENU NO. 3. Grape Fruit Oyster Bisque Wliipped Cream P;sh Timbales Parisienne Potatoes Sweetbread Croquetts Peas Chicken Aspic Celery Salad Devil's Food Coffee MENU NO. 4. Frozen Fruit with Sherbet Pea Soup Fried Smelts. Saratoga Chips Broiled Chicken Mushroom Sauce Croustades of Asparag'us Canton Sherbet Spiced Tong-ue Almond Croquettes Frozen Pudding Cake Coffee AI^PENDIX. Bouillon with Extract of Beef. Cut one good-sized carrot, two small turnips, one stalk of celery, a sprig of parsley, three or four cloves inserted in a small onion. Cook in three pints of water and strain. When cooked add two teaspoonfuls of ex- tract of beef and wheat. Italian Paste Soup. To one quart of boiling bouillon add three tablespoons cf Italian Paste. Boil in a covered vessel for twenty minutes and serve. Bread Soup. Break into small pieces about two-thirds of a loaf of stale bread. Cover with water, add salt and pepper. Put on a slow fire and when it begins to boil let it sim- mer for an hour. Press through a colander, return to the saucepan, set on the stove and add a tablespoon of butter. Beat the yolks of two eggs until light, add one cup of cream and stir slowly into the soup. Stir until well blended and serve. 253 354 Appendix. Cream of Com Soup. Grate enough com to make one cup. Put the cobs, broken in pieces, to cook in one and one-half cups of boiling stock and boil slowly for twenty or thirty min- utes. Eemove the cobs, put in the corn and cook fifteen or twenty minutes. Press through a sieve, return to> the fire and add salt, pepper, one cup of boiling milk and one full teaspoon of corn starch, dissolved in a little cold milk. Cook until it thickens. White stock is. preferable for this as it makes the soup cream white. Onion Soup. Peel and cut a good-sized onion into small pieces. Put a fuR tablespoon into a sauce-pan and when melted put in the onion and cook slowly until tender. Then put on a brisk fire where it will brown, being careful not to burn. Then add one cup of boiling water and two cupj of boiling milk or make the water and milk equal, sea- son with salt and pepper and let it boil a minute. Toast bits of bread and put in a tureen with the yolks of twO' eggs. Pour the boiling soup over and serve. Potato Soup. Peel and grate three medium sized potatoes, put them' in one quart of boiling bouiHon, cook slowly for three- fourths of an hour, season and serve. Potato Soup. Cook three medium sized potatoes in boiling salted Appendix. 255 ■water until tender. Drain and press through a sieve. Scald four cups of milk with two slices of onion. Ee- move the onion and pour the milk over the potato, stir- ring all the while. Melt three tablespoons of butter, add two tablespoons of flour, one and one-half teaspoons of salt, one-fourth teaspoon, of celery salt, one-fourth tea- spoon of w-hite pepper, a pinch of cayenne and one tea- spoon of chopped parsley and cook a minute. Pour pota/- io and milk slowly over and cook until bleaded. Vegetable Soup. Save the liquor frqm string beans and peas, one or the •other or both, cook two cups of finely cut vegetables in butter (carrots, spinach, onions, celery, any or all of these), press through a sieve and add three cups of the liquor. Beat the yolks of two eggs, add one-^half cup of cream, pour the soup over the eggs and cream, season, cook a minute and serve. CMli Con Came. Cook two cans of tomatoes and two cans of beans to- gether until tender. Press through a colander. Put two large spoons full of lard in a skillet, when very hot put in four pounds of round steak cut in pieces and cook un- til brown. Cut six small onions in pieces. Put strained beans and tomatoes, meat and onions together, pour over them two quarts of boiling water andi boil one hour. 25C Appendix. Season with salt and pepper. If you wish, the beans served whole cook them separately and add to the soup when you mix the other ingredients. Planked Steah with Garnish of Potatoes and eggs. Broil a steak about half done and lay it on a plank (the kind used for planked fish). Use boiled, mashed, seasoned Irish potatoes with the yolk of an egg added. Put in a pastry bag, using round or star shaped opening, and form little nests all around the steak. Drop an egg into each nest, put in a hot oven and cook until the egg is done. Serve on the plank. Casserole of Lamb. Select lamb chops or steaks, brusb. over 'with melted butter and season with salt and pepper. Bake in a casserole for ten or fifteen minutes. Patboil threes fourths cup carrot (cut in dice) until nearly soft, drain and fry in bacon fat to which has been added one tea- spoon of finely cut onion. Cut one cup of potato balls (using the french cutter). Then put into the dish with the lamb, the potatoes, carrots and onions, two cups thin brown sauce and salt and pepper tO' taste. Three tablespoons of sherry wine improves the flavor. Cook nntil the potatoes are soft. Small onions cooked until soft and then fried in butter with a little sugar added is often served with this dish. It is served from the cas- serole. Appendix. 257 Stuffed Lamb Chops. Wipe six frencii lamb chops, wnich should be one and one-half inches thick, split in two, cutting to the bone. Fill with a rich bread stuffing and close the edges witii bits of truffles, using a larding needle to insert the truf- fles. Broil until tender and serve with a brown mush- xoom sauce. Brown Somce. Cook two tablespoons of butter in a sauce pan until quite brown. Add two tablespoons of flour and cook. Then add one cup of brown stock and cook until it thick- ens. Season with pepper and salt. Add one and one- fourth cup of chopped almonds. Fried Chicken^ Southern Style. Wash the chiclcen, cut for frying and put to drain. Sprinkle with a little flour, pepper and salt. Beat an egg with one-fourth of a cup of milk. Dip the chicken in this and then in fine cracker or bread crumbs and fry for one-half hour in half butter and lard, turning the pieces. Then place a cover over the pan and place in the oven with a little water in the pan to keep from drying, and bake for ono'-half hour. Sprinkle with salt and pepper and serve. Casserole of ChicTcen. Cut a chicken into joints for frying. Eemove the 258 Appendix. skin, sprinkle with salt and pepper and dredge with flour. Put a tablespoon of butter in a sauce pan and cook a sliced onion until tender. Then put in the casser- ole, add more butter to the sauce, pan and cook the chick- en on both sides until a nice brown. Then put the chicken in the casserole, add one tablespoon of flour to the sauce pan and stir until melted. Add one and one- half cupis of water or stock and stir until thickened. Season with salt and pepper and pour over the chicken. Add one bit of big leaf, some potato balls and mush- rooms. Cover the casserole, put in the oven and cook slowly until the chicken is tender. Serve in the casser- ole. Force Meat. Grind or chop fine veal, chicken, pork one or a mixture of all. Add to the meat one cup of crumbs and a little chopped parsley. Season with salt, thyme, pepper and a little onion juice. Bits of tongue or ham are very nice to add. Use two cups of meat to one of crumbs and the above seasonings. Moisten with stock or cream. Galaiine of Chichen. Bone a chicken without removing leg or wing bone. Spread the chicken on the board and fill with force meat. Draw it together and sew, giving it the shape of a baked chicken. Truss, tie in a cheese cloth and put it in a l^'Ot with enough water to cover well. Add some chopped celery, a little onion or carrot. Tie a bunch of sweet Appendix. 359 ierbs with a sprig of parsley, add a little bag of spices and let them simmer for four hours. Let the chicken cool before removing the cloth, then lard it, rub over ■with butter, salt and pepper and dredge with flour. Place in the oven and brown, basting with butter and water. Garnish with, parsley. French potatoes cooked in with the chicken while it is browning make a pretty garnish if you want it served hot. Galatine of Chicken. Bone a well grown chicken weighing about four pounds. After boning push the leg and wing inside to give shape to the galatine. Spread the fowl on a board, skin side down, sprinkle with red pepper and salt, and fill with layers of pickled beef tongue, uncooked ground veal and a little bacon. Cut the tongue in strips one-half inch thick and wide. Mix the veal with chopped mush- rooms, salt, pepper, onion juice, lemon juice and pars- ley. Add enough cream and tomato sauce or puree to moisten. Lay the strips of tongue upon the chicken about an inch apart. Fill in with mushrooms and the veal mixture. EoU up light like a jelly roll and sew in shape. Eub over with lemon juice, tie in cheese cloth secure with tapes to hold in shape.. Cover the giblets and bones of the chicken and veal with cold water, add a slice of onion, one-half cup of chopped carrots, a sprig of parsley and a tiny bag of sweet herbs. Bring to the boiling point then put in the galatine, letting it rest evenly on the bones. Cover and let it cook very slowly 260 Appendix. on the top of the range until tender. Eemove from the pan and partly cool. Loosen the cloth then tighten it and set to cool under a weight. When the chicken is perfectly cold wipe dry and cover with a sauce and dec- orate with eggs, trufEles and parsley. Cover with gela- tine. It takes from four to six, hours to cook. Sauce for Galatine. Cook two' tablespoons of butter until it bubbles. Add two tablespoons of flour, one cup of stock, one-fourth each of tomato puree and cream, season with salt and pepper. Add one-half of a two ounce box of gelatine, softened in one-half cup of cold water. When well blended and it begins to set, spread over the surface of the galatine, decorate with hard boiled eggs, truffles, parsley or cress. Cover the whole with aspic jelly made from the chicken stock and the other one^-half box of gelatine. The gelatine must be quite thick before en- casing the galatine. Serve in slices on lettuce leaves with mayonaise. Chicken and Bice Timhale. Butter a mold (holding from one pint to one quart according to the number of people you want it to serve) and line one inch deep with boiled, .reasoned rice. Fill the center with creamed chicken and cover with rice. Cover with a top and set in a vessel of boiling water for ten to fifteen minutes. Serve with a mushroom sauce. Appendix. 361 Ohichen and Oyster Croquetts. Mix two cups of ground cold chicken seasoned with, celery salt, pepper, lemon and onion juice, with a cream sauce. Steam one pint of large oysters and drain. Cov- er the oysters with the chicken mixture crumb eggs and crumb them and fry in deep fat. Serve with an oyster sauce made from the oyster liquor. Oyster Sauce. Cook one tablespoon of butter, add one tablespoon of flour. When smooth add gradually one cup of oyster liquor and two tablespoons of cream. Just before serv- ing add very slowly the yolk of one egg slightly beaten. Season with salt and pepper. Oyster and Maccaroni Timbale. Cook long sticks of maccaroni in boiling salted water until tender. Be careful not to break the sticks. But- ter well a plain mold beginning at the bottom. Coil the maccaroni around until you have wound in to the depth of an inch or more. Have ready one pint of oysters that have been cooked about five minutes, drain o£E the liquor and mix with a heavy, well-seasoned sauce. Put a la}'- er of this mixture in the mold and continue to wind the maccaroni around the sides. Put in more oyster mixture and so on until the mold is filled.- Cover and cook in a vessel of boiling water about thirty minutes. Unmold 262 Appendix. and garnish the dish with cheese balls. Serve with an oyster and egg sauce. Cheese Balls. Grate American cheese and mix with melted butter. Season with paprika and chopped parsley. Eoll into balls. Oyster Sauce. Cook one tablespoon of butter until it bubbles. Add ■one tablespoon of flour and cook until smooth. Add one cup of oyster liquor, season with salt and pepper. Just before serving stir in slowly the yollcs of two eggs and cook one minute. Fish Timlale. Use cold, cooked fish. Mix two cups of the ground fiish with three-fourths of a cup of cream sauce and a level tablespoon of butter. Add two whole eggs beaten very light. Season with a little parsley, and some finely chopped red peppers, about a teaspoonful. Butter a fish mold well, put in the mixture and set in a pan of boil- ing water. Cover over and cook until firm, about thirty minutes. Unmold on a flat disLi and garnish with pimentos stuffed with some of the fish mixture. Fit the pimentos in small tin molds, fill and set in a pan of boiling water. Cover over and cook for ten or fifteen minutes. Unmold and set around the fish mold. Slices Appendix. 263 of lemon or hard-boiled eggs or Loth can be used effec- tively. Serve with a cream sauce with a tablespoon of finely chopped parsley used as a seasoning. Sauce for Fish. Beat the yolks of four eggs slightly. Add one-half cup of butter, one-half cup of stock or water, salt and cayenne pepper. Mix together and cook in a double boil- er until it thickens. When ready to use add slowly one- tablespoon of lemon juice. Planked Fish No. 1. Clean and split a three-pound fish. Put skin side^ down OD an oak plank one inch or more thick and a lit- tle longer and wider than the fish. Sprinkle the fish with salt and pepper and brush over with melted butter. Cook in a pretty hot oven for twenty-five or thirty min- utes. Eock salt should be placed on the edge of the p]ank to prevent burning. Eemove the salt when the fish is done. Serve the fish on the plank garnished with vandyked slices of lemon sprinkled with finely chopped parsley. Brush the fish over with butter as soon as re- moved from the oven. Planked Fish No. 2. Skin and bone a three-pound fish. Cut in two fil- lets. Pan broil five minutes. Eemove from skillet and fasten to a plank like the above receipt. Cook some Irish. 364 Appendix. potatoes^ mash and season with butter, salt and a little cream. Press through a pastry tube around the fish, outlining the head, tail and fins as nearly as possible. Put in the oven and finish cooking. Serve with a gar- nish of parsley. It meeds to cook only long enough, af- ter planking, to brown the potatoes. Fish Croquetts. Make a sauce of one tablespoon of butter, two table- spoons of flour and one cup of cream. Add the yolks of two egg■. 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