IPE 
 
 Edith G. Harris on 
 
HbU (College of Agriculture 
 At OfocneU MniuccaitH 
 
 ^library 
 
Cornell University Library 
 TX 715.H257 
 
 Low cost recipes, 
 
 3 1924 003 573 932 
 
Cornell University 
 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/cu31924003573932 
 
LOW COST 
 RECIPES 
 
 Compiled bjr 
 EDITH GWENDOLYN HARBISON 
 
 Formerly Associate Editor of " The 
 Table Talk Magazine" 
 
 PHILADELPHIA 
 
 GEORGE W. JACOBS & COMPANY 
 
 PUBLISHERS 
 
Copyright, 1914, by 
 
 George W. Jacobs & Company 
 
 Published June, 1^14 
 
 Reprinted, Ipi8 
 
 AN rights reserved 
 Printed in U. S. A. 
 
CONTENTS 
 
 Soups 5 
 
 Fish ^^ 
 
 Meats ^8 
 
 Vegetables 7° 
 
 Salads I02 
 
 Cheese Dishes io8 
 
 Breads, Biscuits, Waffles, Griddle Cakes, 
 
 Etc. _ "4 
 
 Rice, Hominy, Cereals, Etc 13° 
 
 Eggs *42 
 
 Desserts *47 
 
 Cakes *98 
 
 Index 204 
 
6 LOW COST RECIPES 
 
 with the general flavor, such as carrots, celery, a 
 little parsnip or turnip ; such green vegetables as 
 peas or string beans are always in order. Let 
 all simmer for another hour, then strain through 
 a wet piece of cheese-cloth and set away over 
 night ; in the morning the fat is taken off care- 
 fully and the stock is quite ready for use. 
 
 Beef Soup Stock 
 Wipe 2 pounds of shin of beef with a damp 
 cloth. Cut the meat quite fine. Put bones, 
 marrow and meat in a ketde, add 2 quarts of 
 cold water and let soak for one hour. Cover, 
 place over a slow fire and when it reaches the 
 simmering point keep at the same temperature 
 for four hours. Add 6 cloves, 6 peppercorns, a 
 small blade of mace, a bunch of sweet herbs, i 
 small onion, ^ of a cupful each of chopped 
 carrot and turnip, a sprig of parsley and i tea- 
 spoonfuls of salt. Simmer one hour longer, 
 strain and set away. Next day remove fat from 
 the top and it is ready for use. 
 
 Forcemeat Balls for Soup 
 Season i cupful of any finely chopped cooked 
 meat with salt, pepper, i teaspoonful of lemon 
 juice, I tablespoonful of chopped parsley and 2 
 or 3 drops of onion juice. Moisten the meat 
 with the yolk of i &^<g, roll in small balls, flour 
 
SOUPS 7 
 
 and saut6 in thin butter, or poach in salted boil- 
 ing water. 
 
 General Rule for Cream Vegetable Soups 
 Cook any vegetable such as green peas, 
 carrots, turnips, parsnips, string beans, cauli- 
 flower, etc., in boiling salted water until tender, 
 then rub through a fine sieve. Measure and for 
 each cupful of stock take 3 cupfuls of milk. 
 Scald, thicken with i tablespoonful of butter and 
 I of flour. Add the pulped vegetable, with salt 
 and pepper to taste and simmer for ten minutes 
 before serving. It is usually best, though not 
 ^.bsolutely necessary, to rub again through a 
 sieve before serving. 
 
 A Satisfying Soup 
 Take 5 pounds from the ;neck or a smaller 
 piece from the brisket, wash, put in the kettle, 
 cover with 5 quarts of cold water and heat slowly. 
 Skim twice, add Yz cupful of washed barley then 
 cover and simmer gently. In two hours add 
 I cupful of chopped onion, i cupful of chopped 
 carrot and (when in season) i cupful of chopped 
 celery with salt and pepper to taste, then simmer 
 for three hours longer. An hour before dinner 
 drop in the necessary amount of peeled potatoes 
 and take out the meat. Place the latter on a 
 pan and put in a hot oven to crisp and brown. 
 
8 LOW COST RECIPES 
 
 Skim out the potatoes when done and brown 
 them in a pan, using some of the fat skimmed 
 from the soup. 
 
 Luncheon Soup 
 Grate about 2 tablespoonfuls of cheese, for the 
 strength and flavor of the cheese must be taken * 
 into consideration. Place over the fire in a small? 
 agate pan to melt, adding a little milk to keep 
 it from burning. Place i quart .of milk in a 
 double boiler, add a little vermicelli and let- it 
 boil till the vermicelli softens ; the vermicelli is 
 used in preference to macaroni because it softens 
 more easily, but left over macaroni and cheese 
 can be used in making this soup, adding a little 
 more cheese. if necessary. The soup is more 
 delicate if the macaroni has been made with- 
 out tomato sauce, but even with the tomato 
 a delicious soup is possible. Stir the grated 
 cheese into the milk and vermicelli, then add 
 carefully 2 well-beaten eggs, stirring them in 
 slowly, so that the soup will not curdle. Stir till 
 the eggs are cooked and the soup thickens 
 slightly, then serve at once with saltines. A 
 little paprika or cayenne can be used by way of 
 seasoning, but most cheese requires no salt. 
 
 Split or Dried Pea Soup 
 Pick over and thoroughly wash i pint of dried 
 yellow or green peas. Cover with cold water 
 
SOUPS 9 
 
 and soak over night. Drain, rinse and drain 
 again. Add 2 quarts of cold water, put on the 
 back of the fire, heat slowly and boil gently until 
 they break and are mushy. This will take at 
 least three hours, probably longer. When they 
 begin to break cook together in a frying-pan 
 I large onion chopped fine, ^ cupful of chopped 
 carrot, 2 tablespoonfuls of chopped turnip, 2 stalks 
 of cut celery and 2 tablespoonfuls of dripping. 
 Cook slowly and when light brown add 2 table- 
 spoonfuls of flour and stir until it is absorbed. 
 Add this gradually to the soup, stirring until it 
 thickens, season to taste with salt and pepper 
 and simmer for another hour. Rub through a 
 sieve and return to the fire. If too thick add 
 boiling water until of the right consistency. Boil 
 up once and it is ready. To this there may be 
 added some strained canned tomatoes ; or at 
 another time a ham bone or any cooked meat 
 bone that may be in the pantry. Lentil and 
 black bean soup may be made in the same way. 
 
 Chicken and Corn Soup 
 Take 2 quarts of the liquor in which a chicken 
 has been boiled, add i pint of corn scraped from 
 the cob, chopped, i tablespoonful of finely 
 chopped onion and i scant teaspoonful of salt 
 and simmer, closely covered, for an hour. Rub 
 through a fine sieve and return to the fire. In a 
 
lo LOW COST RECIPES 
 
 small saucepan melt i tablespoonful of butter, 
 add 2 tablespoonfuls of flour and when mixed, 
 I cupful of rich milk or cream. Add gradually 
 a portion of the soup and when smooth turn into 
 the larger kettle. Season to taste, sprinkle in 
 I tablespoonful of very finely chopped parsley 
 and serve. 
 
 Sago and Chicken Soup 
 From the carcass of a chicken a thin stock is 
 made; flavor with a slice or two of onion and 
 the green ends of a bunch of celery, finish by 
 cooking in it i heaping teaspoonful of sago to 
 each quart until the sago is perfectly transparent. 
 
 Oyster Soup 
 Oyster soup for six will need 30 oysters. Drain 
 them, rinse, and drain again. Scald the liquor, 
 boil and skim for five minutes, then measure. 
 Take twice the quantity of milk, heat in the 
 double boiler; for each ^ pint blend i level 
 tablespoonful of flour with enough water to 
 make a paste, turn into the milk and stir until 
 thickened. Season highly with salt and pepper ; 
 have the oyster liquor heating separately. Drop 
 the oysters into the thickened milk and when 
 they begin to ruffle add the hot liquor. Taste 
 to see that the soup is well seasoned and take at 
 once from the fire, serving with small crackers. 
 
SOUPS II 
 
 Potato Soup 
 Boil 4 good sized potatoes in salted water until 
 tender but unbroken. In the meantime scald 
 together i quart of milk, 2 slices of onion, 6 pep- 
 percorns and either a stalk of celery or a sprig 
 of parsley. Cook for ten minutes, draw back and 
 drop in i scant tablespoonful of butter rubbed to 
 a paste with i large tablespoonful of flour. Stir 
 gently until this is dissolved and the liquid thick- 
 ened. Press the potatoes through a ricer di- 
 rectly into the milk, add salt to taste, stir and 
 cook for ten minutes. Rub through a sieve. 
 If too thick thin with a little hot milk. Reheat 
 and it is ready to serve. 
 
 Potato Chowder 
 For lunch a potato chowder makes a hearty 
 dish. Pare and cut into dice 6 large potatoes ; 
 chop fine i c«iion ; put J^ of a pound of fat ham 
 or salt pork through the food chopper. Cook 
 the meat and onion slowly together in a sauce- 
 pan until the latter begins to color. Add the 
 potatoes, j^ teaspoonful of salt and ^ of a tea- 
 spoonful of white pepper and mix, then add i pint 
 of boiling water and simmer gently until the po- 
 tatoes are almost done. In the meantime make 
 a sauce with i tablespoonful of butter, i heaping 
 tablespoonful of flour and i pint of milk. Pour 
 this into the first saucepan, add more salt and 
 
12 LOW COST RECIPES 
 
 pepper if necessary and simmer for five minutes 
 longer. A moment before taking from the fire 
 stir in i heaping tablespoonful of finely chopped 
 parsley. 
 
 Fish Chowder 
 Remove the bones and skin from 3 pounds of 
 firm fleshed white fish and cut in three-inch 
 pieces. Pare and dice sufficient raw potatoes to 
 measure i pint. In a saucepan put ^ pound of 
 finely diced fat salt pork and 2 chopped onions 
 and fry slowly until the pork is well tried out and 
 the onions begin to color. Add the potatoes, 
 fish and i pint of boiling water and simmer for 
 twenty minutes. Scald i Yz pints of milk ; thicken 
 it with I tablespoonful each of butter and flour 
 rubbed together to a paste. When smooth add 
 this to the fish ; season well and simmer for five 
 minutes longer. Add i cupful of broken soda 
 crackers and send at once to the table. 
 
 Corn Chowder 
 Dice or chop fine 5^ of a pound of fat pork, 
 put in a kettle and when well tried out add 
 2 white onions sliced thin. Cook slowly until 
 they begin to brown, then add i pint of diced 
 raw potatoes, i pint of corn scraped from the 
 ear and sufficient boiling water to cover. When 
 the potatoes are tender stir in 2 tablespoonfuis of 
 
SOUPS 13 
 
 flour rabbed to a paste with i tablespoonful of 
 butter ; salt and pepper to taste and i quart of 
 hot milk. Simmer for five minutes longer, add 
 I cupful of hard crackers broken into bits and 
 serve. 
 
 Corn and Tomato Chowder 
 Open I can of corn and turn into a saucepan ; 
 add I pint of water, salt and pepper to taste, and 
 simmer for half an hour. Slice sufficient raw 
 potatoes to measure i pint ; scald with boiling 
 water and drain. Put J^ of a pound of fat salt 
 pork through the chopper ; place into a frying- 
 pan with 2 tablespoonfuls of finely chopped onion 
 until the fat is tried out and slightly colored. 
 Strain into a kettle ; add the corn and drained 
 potatoes and simmer gently for ten minutes. 
 Add I can of tomatoes and more seasoning, and 
 continue the cooking until the potatoes are done. 
 In the meantime have ready i pint of milk, 
 thickened with 2 tablespoonfuls of flour. Take 
 from the fire ; add about i cupful of the chowder, 
 then turn all into the kettle and serve at once, 
 passing crisped crackers with it. 
 
 Pomeranian Soup 
 Soak 3 cupfuls of red kidney beans over night 
 in cold water; drain, cover with fresh boiling 
 water and simmer until very soft. Drain, rub 
 
14 LOW COST RECIPES 
 
 one-half of them through a fine sieve, adding to 
 them gradually equal quantities of stock and the 
 water in which they were boiled until reduced to 
 a thin broth. Add to this i bunch of sweet herbs, 
 salt and pepper, simmer for half an hour, re- 
 move the herbs and add the reserved whole 
 beans. Simmer for fifteen minutes longer and 
 serve with long croutons of fried bread. 
 
 Baked Bean Soup 
 Fry slowly together i small chopped onion, i 
 stalk of celery cut fine and i heaping spoonful 
 of chopped carrot in a little dripping. Add J^ 
 inch bit of bay leaf, a sprig of parsley, ^ cupful 
 of tomato catsup, i pint of Boston baked beans, 
 salt and pepper to taste and 3 pints of cold water. 
 Simmer until the beans are mushy, then press 
 through a sieve. Reheat, add seasoning if 
 needed aiid thicken with a little flour blended 
 smoothly with cold water. Boil up once. To 
 serve with this soup cut stale bread in small dice 
 and either fry it pale brown in a litde dripping 
 or spread on a pan and toast in the oven. 
 
 Onion Soup 
 
 This is both nourishing and soothing. Slice 
 
 6 large white onions, put in a frying-pan with 
 
 2 tablespoonfuls of butter and stir often until 
 
 slightly colored. Add yi cupful of flour and stir 
 
SOUPS 15 
 
 until moderately browned. Add 3 potatoes 
 freshly boiled and riced, then, gradually, 3 pints 
 of hot milk. Season well with salt, white pepper 
 and }4 teaspoonful of sugar and simmer for ten 
 minutes. Serve with fried bread croutons. 
 
 Brown Onion Soup 
 Peel and thinly slice 4 large onions. In a 
 large kettle melt 2 tablespoonfuls of butter, add 
 the onions, cover, draw back and simmer slowly 
 for twenty minutes, then draw forward and cook 
 until pale brown. Sprinkle in 3 large table- 
 spoonfuls of flour. Stir until absorbed and a 
 nice brown color. Slowly add 3 pints of hot 
 milk (or milk and water), stirring until thick 
 and smooth. Add salt and pepper to taste, 
 cover and simmer gendy for fifteen minutes 
 longer. This soup is not strained. 
 
 Onion and Cucumber Soup 
 Cut and chop fine 2 large white onions and 3 
 cucumbers. Fry them for five minutes without 
 browning in i tablespoonful of butter; add i 
 pint of boiling water and simmer for forty-five 
 minutes. Press through a sieve, getting as 
 much pulp as possible. In another saucepan 
 mix together i tablespoonful of butter and i 
 tablespoonful of flour, add gradually i pint of 
 hot milk and stir until smoothly thickened. 
 
i6 LOW COST RECIPES 
 
 Gradually mix this with the cucumber pur6e, 
 season highly with salt and pepper and simmer 
 for five minutes. Serve with croutons. 
 
 Pur6e of Turnips 
 Pare and thinly slice a number of white turnips 
 and boil until tender in salted water. Drain and 
 rub - through a sieve. In a saucepan melt i 
 tablespoonful of butter, add i teaspoonful of salt, 
 j4. oi a. teaspoonful of white pepper and 2 table- 
 spoonfuls of flour. When blended add gradually 
 I cupful of good white stock and 2 cupfuls of 
 milk, stirring unti| creamy and smooth. Add a 
 littr^^di this to the pulped turnips, of which there 
 should be i good cupful ; add to the contents of 
 the saucepan, simmer for three minutes, adding 
 more seasoning if necessary, and serve with 
 croutons. If no- stock is on hand all milk may 
 be used. * 
 
 Tomato Bisque 
 Cook together X tablespoonful of butter apd 
 I scant tablespoonful of floiaf. Stir in slowly 
 1% cupfuls of hot milk ; when smooth and thick, 
 season well' with salt and pepper. When ready 
 to take from the fire add ^ of a cupful of hot 
 strained tomato, to which a tiny jpinch of baking 
 soda has been added. Do not heat again, or it 
 will curdle. 
 
SOUPS 17 
 
 Cream of Tomato Soup 
 
 Cook together }4 ol a. can of tomatoes, i 
 dove, I slice of onion, ^ of a teaspoonful of salt, 
 }i teaspoonful of peppercorns and i sprig "of 
 parsley for twenty minutes, then rub through a 
 sieve and return to the fire. Taste to see that it 
 is highly seasoned. Make i pint of white sauce 
 and season with salt and pepper. Take both 
 saucepans from the fire, add to the tomatoes i 
 salt-spoonful of baking-soda and stir until it 
 effervesces. After two minutes add the tomato 
 to the sauce and serve immediately. 
 
 A great variety of cream vegetable soups may 
 be made by following the above rules afld sub- 
 stituting some other vegetable which has been 
 cooked tender and reduced to a thin pulp. 
 Celery, salsify, carrots, parsnips, potatoes, 
 canned peas, etc., all make most satisfactory 
 cream soups. 
 
 Cream of Celery Soup 
 
 Wash and chop fine 3 heads of celery ; turn 
 into a stew kettle, cover well with^cold water 
 and simmer for one hour. Then pulp through a 
 sieve, return to kettle, add i quart of scalded 
 milk, simmer thirty minutes, season with salt, 
 pepper and nutmeg and butter, and serve with 
 croutons. 
 
i8 LOW COST RECIPES 
 
 Cream of Cucumber Soup 
 Grate some ripe cucumbers, make a thin sauce 
 with 2 tablespoonfuls of butter, 3 tablespoonfuls 
 of flour, I scant teaspoonful of salt, >^ of a tea- 
 spoonful of white pepper and i quart of milk. 
 Press and discard the juice from the cucumber 
 pulp ; put I pint in a saucepan with i table- 
 spoonful of butter, cover and simmer for fifteen 
 minutes. Turn this into the white sauce, stir 
 and simmer for ten minutes then press through 
 a sieve. Add seasoning if needed, reheat and 
 serve with fried croutons. 
 
 Cream of Spinach Soup 
 Pick over and wash very thoroughly 2 quarts 
 of spinach ; change the water four or five times to 
 make sure that all sand is removed. Have 
 ready a large kettle partly filled with boiling 
 salted water ; boil for fifteen minutes, drain and 
 drop into cold water (this heightens the color) ; 
 drain again, pressing as dry as possible ; then 
 chop and pound to a pulp. Have ready i quart 
 of thin white sauce made with 2 scant table- 
 spoonfuls of butter, 3 tablespoonfuls of flour and 
 I quart of milk. Add a little of this, a spoonful 
 at a time, to the pulp, stirring and rubbing that it 
 may be smoothly blended. Put on the fire and 
 stir almost constantly until the soup reaches the 
 boiling point ; add salt and pepper to taste, and 
 
SOUPS 19 
 
 strain. Return to the fire until scalding hot, theiji 
 serve with tiny croutons or add ^ cupful of 
 whipped creana. 
 
 Cream of Peanut Soup 
 This soup affords a delicious change from the 
 ordinary and is sure to be appreciated by those 
 who do not dislike peanuts. To make it one can 
 buy the peanut butter prepared or purchase the 
 peanuts and pass them twice through the chop- 
 ping machine. In this way one is quite sure of 
 obtaining the fresh butter, and without fresh pea- 
 nut butter the soup cannot be made with any de- 
 gree of success. Add J-^ pint of peanut butter to 
 I quart of boiling milk, season with i bay leaf, a 
 little salt, celery salt or extract, and i tablespoon- 
 ful of grated onion. Cook for six minutes in a 
 double boiler, and then thicken with i table- 
 spoonful of flour, or corn-starch, moistened J in' a 
 little cold milk. Cook till smooth, strain 
 through a very fine sieve, and serve at once with 
 croutons made of Graham or entire wheat ;bread. 
 This recipe can be used for chestnuts, first boil- 
 ing and chopping or mashing the nuts, and for 
 any other kind of nuts, or for a combination of 
 two or more kinds used together. 
 
 Virginia Peanut Soup 
 Roast and shell sufficient peanuts to measure 3 
 pints. Pound them to a paste, adding salt to 
 
20 LOW COST RECIPES 
 
 taste. Put this paste in a saucepan and add, 
 very gradually, 2 quarts of boiling water. Season 
 with black and red pepper and simmer until it 
 thickens. Just before serving add i quart of 
 oysters and i salt-spoonful of celery seed and cook 
 until the oysters ruffle. 
 
 German Prune Soup 
 Wash and soak i pound of prunes in 3 pints of 
 cold water. Next day place at the side of the 
 fire, heat very slowly and when steaming add i 
 lemon washed and cut without paring in the 
 thinnest of slices and i inch of stick cinnamon, 
 and cook below the simmering point until the 
 prunes are very tender but unbroken. If needed, 
 add a little water, as there should be fully 3 pints 
 when done. Add 3 tablespoonfuls of sago, a 
 pinch of salt and sufficient sugar to sweeten to 
 taste, and cook half an hour longer, or until the 
 sago is transparent. Remove the cinnamon, add 
 % oi a. cupful of claret and bring almost to the 
 boiling point, then serve at once. 
 
 Cold Fruit Soups 
 Cold fruit soups may be made from all kinds of 
 summer fruits by stewing the fruit until tender, 
 pressing through a sieve, adding an equal 
 quantity of water and enough sugar to have 
 slightly acid. Returning to the fire add a slight 
 
SOUPS 21 
 
 thickening of arrowroot — i teaspoonful to the 
 pint — cook until clear, set away and serve very 
 cold. 
 
 Cranberry Soup 
 One pint of cranberries, i quart of water, i 
 level tablespoonful of corn-starch, sugar to taste. 
 Pick over and wash the berries, put them in a 
 saucepan with the water and simmer until soft and 
 broken, then rub through a fine sieve. Return to 
 the fire, add sufficient sugar to sweeten and the 
 corn-starch dissolved in a little cold water. Boil 
 gently for five minutes, then set aside and serve 
 very cold. Pass with it little squares of toasted 
 bread. 
 
FISH 
 
 Baked Fish 
 Have the fish opened and drawn through the 
 gills. Make a stuffing with i cupful of bread 
 crumbs, i tablespoonful of melted butter, ^ tea- 
 spoonful of salt, a dash of pepper and i table- 
 spoonful of chopped pickle. Fill the fish. Cut 
 gashes two inches apart on the sides, lay in each 
 a strip of fat salt pork. Dust over all salt and 
 pepper. Lay in a pan on some slices of salt 
 pork. Place in a quick oven and baste once or 
 twice with butter and water. When the flesh 
 begins to separate from the bones it is done — 
 about an hour will be necessary for a five pound 
 fish. Dish, garnishing with parsley and lemon. 
 
 Boiled Fish 
 Wash well in cold water ; wipe and rub with 
 salt. Wrap in a cloth, drop in a long kettle 
 partly filled with boiling water. Add i bay leaf, 
 I slice of onion, i teaspoonful of salt and 2 table- 
 spoonfuls of vinegar. Cover and simmer gently, 
 allowing about ten minutes for each pound 
 
FISH 23 
 
 When the bones begin to draw away from the 
 flesh lift out carefully and drain. Open the cloth 
 and turn out carefully on a hot platter. Garnish 
 with greens or sliced lemon. 
 
 Fried Fish 
 For small fish or fish steaks wash and wipe 
 thoroughly. Dip each piece into slightly beaten 
 raw egg then roll in corn-meal or fine stale bread 
 crumbs (the latter are best). Have ready a deep 
 kettle pardy filled with smoking hot fat. Im- 
 merse two or three pieces at a time ; it will take 
 them four or five minutes to cook. When golden 
 brown lift out and drain on unglazed paper be- 
 fore serving. Be sure the fat is smoking hot be- 
 fore putting in each lot of fish. 
 
 Steamed Fish 
 Wash and wipe a thick piece of fish-r-if cod, 
 several pounds from the middle or tail end. 
 Any firm-fleshed, thick variety can be used. 
 Drain, sprinkle with salt, lay on a pan or any 
 suitable flat dish and place in the steamer. 
 From five to ten minutes cooking per pound will 
 be needed according to the thickness of the fish. 
 When done transfer carefully to a platter. 
 Garnish with lemon quarters' or slices and serve 
 with a butter, egg, parsley or other sauce accord- 
 ing to the variety of fish cooked. 
 
24 LOW COST RECIPES 
 
 Fish Casserole 
 Remove the skin and bones from ^ pound of 
 cooked fish and break the fish into small pieces. 
 Rub % pound of mashed potatoes through a 
 sieve, mix it with the fish, add pepper and salt to 
 taste. Melt i tablespoonful of butter in sauce- 
 pan, add to it the fish mixture, mix well, and stir 
 in I well-beaten egg, i tablespoonful of milk and 
 I teaspoonful of chopped parsley, pour the mix- 
 ture into a buttered casserole dish, cover with 
 crumbs. Bake in a moderate oven for thirty 
 minutes, turn out, garnish with parsley and 
 lemon and serve. 
 
 Creamed Fish in Pepper Shells 
 Any cooked fish may be used as the founda- 
 tion. The peppers give their pleasant seasoning 
 to the filling as well as make a very dainty case. 
 Cut the peppers lengthwise and remove the 
 seeds. Boil the shells a little before fiUing with 
 the creamed fish. In making the creamed fish 
 remember that if you stir the cream sauce over 
 the yolk of an ^^'g it will add richness and flavor 
 to the dish. 
 
 Fried Smelts, Lemon Sauce 
 Two moderate sized smelts for each person. 
 Wash, clean and dry the fish. Dip each one 
 into a little flour, to which has been added sea- 
 soning of salt and pepper. Brush over with 
 
FISH 25 
 
 beaten egg, then roll in fine white bread crumbs. 
 Fry for about five minutes in plenty of smoking 
 hot fat. Drain and serve very hot with lemon 
 sauce. Heat 3 heaping tablespoonfuls of butter 
 and beat it to a cream. Whip into it the strained 
 juice of 2 small lemons and a generous table- 
 spoonful of finely chopped parsley. It should be 
 a light green cream when done. Fill with this 
 mixture the halves of lemons from which all the 
 pulp and inner skin have been scraped, and 
 garnish the dish of smelts with them, serving one 
 of the " cups " with each portion of fish. 
 
 Salmon Loaf 
 Salmon loaf, when made with care, is really a 
 high class dish and does not deserve the sneers 
 sometimes accorded it. For this open i pound 
 can and empty out the fish, freeing it from skin 
 and bones, and separating in fine flakes with a 
 silver fork. Mix with 2 well-beaten eggs, i cup- 
 ful of fine stale bread crumbs, salt and white 
 pepper to season, i tablespoonful of lemon juice, 
 I tablespoonful of melted butter, and i table- 
 spoonful of finely chopped parsley. Pack into a 
 well buttered mold and steam from one hour to 
 one hour and a half, according to thickness. 
 
 Boiled Salt Cod 
 Select a piece from the middle of the fish 
 weighing a pound or two. Wash, cover with 
 
26 LOW COST RECIPES 
 
 cold water and soak over night. Put in a kettle 
 of warm water and heat slowly ; when barely 
 simmering 'keep at that point for fifteen minutes, 
 being careful that it does not really boil. Drain 
 and serve with a drawn butter, lemon or tomato 
 sauce. 
 
 Codfish Cakes 
 Delightful fish cakes are made by soaking and 
 shredding the fish. Cover it with cold water, 
 heat to the scalding point and drain. Repeat 
 three times. Measure and mix with double its 
 bulk of hot mashed potato ; for each pint add i 
 large tablespoonful of butter, i well-beaten egg 
 and plenty of salt and pepper. Mold in small 
 flat cakes and saute in a little hot fat ; or form in 
 small balls, dip each in beaten egg, roll in fine 
 bread crumbs and fry golden brown in smoking 
 hot deep fat. 
 
 Codfish a la Creole 
 As a sauce for codfish k la Creole, stew to- 
 gether for half an hour i can of tomatoes, i pint 
 of boiling water, i teaspoonful of salt, i sliced 
 onion, and i green pepper seeded and cut fine. 
 Rub through a sieve. Have a tail piece of cod 
 weighing 4 or 5 pounds and, if possible, have it 
 skinned. Lay on a fiat pan, pour over it J^ of 
 the sauce and place in a moderate oven. Keep 
 the rest of the sauce hot and baste from time to 
 
FISH 27 
 
 time with a few spoonfuls of it. When the fish 
 begins to separate from the bones it is done. 
 Serve with what remains of the sauce. Such fish 
 as is left is flaked, reheated and served next day 
 on toast 
 
MEATS 
 
 Brown Beef Stew 
 
 Take 2 pounds of any cheap cut of beef con- 
 taining a moderate amount of fat and little or no 
 bone. Wipe the meat and cut it into strips one 
 by three inches. Should there be bone, trim it, 
 cover with cold water and simmer for several 
 hours to yield a weak stock. Try out the 
 trimmed fat (or a little suet) and when very hot 
 lay in it the pieces of meat, turning them until 
 quickly browned. Transfer as fast as colored to 
 a stew-pan. When all are done dredge in suf3&- 
 cient flour to absorb the fat and stir until dark 
 brown. Gradually add i>^ pints of water (or 
 stock from the bone) making a thin gravy. 
 Strain this over the meat, add i finely cut onion, 
 a bunch of herbs or any desired seasoning, cover 
 and simmer very gently for three hours. The 
 character of this dish may be changed by the 
 substitution of strained tomatoes for water and a 
 variety of seasonings. Potatoes cut in quarters 
 may also be added an hour before serving or 
 macaroni previously cooked. 
 
 Dumplings for Stew. — Mix together i pint of 
 
MEATS 29 
 
 flour, y^ teaspoonful of salt and i teaspoonful of 
 baking-powder. Add enough sweet milk to 
 make a dough, turn on a board, roll out and cut 
 in small circles or squares. Drop into the stew, 
 cover and keep at a slow steady boil, without 
 uncovering for twenty minutes. 
 
 Pot Roast 
 Take a meaty piece of beef — cross rib or 
 shoulder — weighing 3 pounds or more. Melt a 
 little fat in a pan and in this quickly brown all 
 sides of the meat. Transfer to a kettle, rinsing 
 into it the brown from the frying-pan with a lit- 
 tle hot water. Add i pint of boiling water, i 
 small onion stuck with 2 cloves, a bit of bay leaf 
 and I scant teaspoonful of salt. Cover and sim- 
 mer very slowly, allowing thirty minutes for each 
 pound. Add enough browned flour to slightly 
 thicken the gravy and strain it into a bowl. 
 
 Braised Beef 
 Take a piece weighing about 5 pounds from 
 any lean cut, such as cross rib, lower part of 
 round, neck, etc. Bone it if possible. Heat a 
 dry frying-pan very hot, lay in it the meat and 
 quickly sear on each side, giving it a nice color. 
 Place in the braising kettle. Add i^ pints of 
 good brown stock, an onion stuck with 3 cloves 
 and a high seasoning of salt and pepper. Cover 
 
30 LOW COST RECIPES 
 
 closely, place in a moderate oven and allow forty 
 minutes for each pound. If kept closely covered 
 until entirely cold it makes a good relish when 
 sliced and served with horseradish for lunch or 
 supper. 
 
 Vienna Steaks 
 Take J^ pound each of raw lean beef and veal ; 
 trim off all fat and gristle and chop very fine. 
 Add }4 oi a. teaspoonful of salt, ^ of a teaspoon- 
 ful of paprika, % ol a. teaspoonful of mixed 
 sweet herbs, i teaspoonful of chopped parsley 
 and I teaspoonful of chopped onion. Stir in i 
 well-beaten eg§ and set aside until the next day. 
 Form into steaks and saute quickly in butter. 
 Serve on a hot platter with mashed potatoes in 
 the center and brown gravy in a sauceboat. 
 
 Spanish Steak 
 A delicious dish can be made of a flank or 
 rump steak. Cut off all the fat and fry it brown 
 in plenty of butter, lift out and put in a baking 
 pan. Sprinkle with salt and pepper and fry in 
 sliced onion, brown in the butter remaining in the 
 frying-pan. Spread onions over the steak and 
 cover it with i can of tomatoes, juice and all. 
 Cover and bake an hour in a slow oven, basting 
 frequently. Make gravy of drippings remaining 
 in the pan and serve piping hot. 
 
MEATS 31 
 
 Spanish Stew 
 This stew will need 2 pounds of the end ribs of 
 beef or a piece from the brisket or navel, cutting 
 it in a half dozen strips. Put in a kettie with 2 
 quarts of warm water, heat rapidly, then simmer 
 for two hours. Add i can of tomatoes, 3 large 
 onions cut fine, 6 cloves, Y^ teaspoonful of celery 
 seed, j4 oia bay leaf, ^ of the yellow rind of an 
 orange, i or 2 red peppers (seeded) and salt to 
 taste. Simmer for another hour, then take out 
 the meat and keep hot. Strain the gravy 
 through a coarse sieve into a clean pan, thicken 
 with flour mixed to a paste with cold water and 
 boil up once before pouring over the meat. 
 
 Beef, Savory Sauce 
 Cut cold boiled or braised beef in thin neat 
 slices. Heat together i tablespoonful of butter, 
 2 tablespoonfuls of tomato catsup and i cupful 
 of slightly thickened gravy, stock or soup, using 
 any kind which goes well in flavor with the meat. 
 When smoking hot add seasoning if needed, then 
 lay in the slices until heated through. Serve at 
 once with rolls or buttered bread. 
 
 Scotch Rolled Beef 
 Select a large flank steak weighing as near 3 
 pounds as possible. Trim off the thin end and 
 lightly score the meat on both sides. Mix to- 
 
32 LOW COST RECIPES 
 
 gether J^ teaspoonful of pepper, i scant table- 
 spoonful of salt, % oi a teaspoonful of ground 
 cloves, I tablespoonful of sugar, i teaspoonful of 
 summer savory and 3 tablespoonfuls of vinegar. 
 Rub this well into the meat, roll it up and tie 
 with wide tapes. Stand in a cool place over 
 night. Next day lay the roll in a stew-pan, ppur 
 over sufficient boiling water to partly cover, and 
 simmer slowly for three hours. In another sauce- 
 pan brown i heaping tablespoonful of dripping, 
 add 2 tablespoonfuls of flour and brown again. 
 Stir this into the water in which the meat is cook- 
 ing, and when thickened and smooth, season to 
 taste. Simmer for another hour, and serve hot or 
 cold. 
 
 Beef Loaf 
 
 Put 2 pounds of lean beef through a chopper, 
 add 2 tablespoonfuls of finely chopped parsley, 
 % oia. cupful of fine stale bread crumbs, i }i tea- 
 spoonfuls of salt, J^ of a teaspoonful of pepper, 2 
 teaspoonfuls of lemon juice or vinegar, i tea- 
 spoonful of onion juice, 2 tablespoonfuls of 
 melted butter and i well-beaten egg. Work 
 thoroughly together, mold into a loaf and lay on 
 a greased pan. Bake in a hot oven for one hour, 
 basting a number of times with butter and water ; 
 or the top of the loaf may be covered with thin 
 slices of fat salt pork. 
 
MEATS 33 
 
 Beef au Gratin 
 Cut into very thin slices sufficient cold cooked 
 beef to serve six persons. Peel 2 large Spanish 
 onions and cut in the thinnest of slices. In a 
 heavy granite pan melt 2 tablespoonfuls of butter. 
 Add the onions and cook over a slow fire, shak- 
 ing gently from time to time, until they are 
 golden brown. Sprinkle into the butter 2 tea- 
 spoonfuls of , fiour and cook until lightly colored, 
 add gradually i pint of clear beef stock, stirring 
 at first very briskly, that the flour may not lump. 
 Add I tablespoonful of tomato catsup and let all 
 come to a gentle simmer. Have ready a deep 
 baking dish which can be sent to the table. In 
 it place alternate layers of the onions, sauce and 
 beef. Cover with % cupful of fine stale bread 
 crumbs mixed with i tablespoonful of melted 
 butter and brown in a quick oven. Serve at 
 once. 
 
 Beef Goulasch 
 Cut 2 pounds of lean beef from the cross rib, 
 round or other inferor part into finger lengths ; 
 chop fine i large onion and brown it in i table- 
 spoonful of hot melted dripping ; add i heaping 
 tablespoonful of flour and stir often until well 
 browned. To this add i scant teaspoonful of 
 salt, the same quantity of paprika and i pint 
 of hot water or stock, stirring until smoothly 
 
34 LOW COST RECIPES 
 
 thickened. Drop in the meat, cover and simmer 
 for two hours or until the meat is very tender. 
 Paprika is of a much brighter color than cayenne, 
 no hotter than white pepper but has a more de- 
 cided flavor. 
 
 Beef Patties 
 
 Cut fine sufficient of the best part of cold roast 
 beef to make i pint and heat in i scant cupful of 
 the gravy seasoned with mushroom catsup or 
 Worcestershire. In another saucepan put i tea- 
 spoonful of grated onion and 4 tablespoonfuls 
 of tarragon vinegar and boil until reduced to 
 I tablespoonful. To this add i tablespoonful of 
 butter, a dash of salt and pepper and the yolks 
 of 2 eggs and stir over hot water until smooth 
 and very thick. Fill heated pattie cases (or paper 
 ones) with the hot meat, cover with i teaspoon- 
 ful of the sauce and send at once to the table. 
 
 Beef and Corn Pudding 
 
 Open I can of corn, turn out and let drain as 
 dry as possible (the liquid may be used in soup). 
 From I pound of lean beef trim off fat and gristle 
 and put through the food chopper. In a sauce- 
 pan brown i tablespoonful of butter, with i tea- 
 spoonful of chopped onion, add i tablespoonful 
 of flour and brown again. Stir in gradually 
 
MEATS 35 
 
 I cupful of strong beef stock and when smooth 
 season with }4 oi a. teaspoonful of salt and a dash 
 of paprika. Put the meat and corn in alternate 
 layers in a baking dish, pour over them the 
 sauce, seasoning each layer. Sprinkle over the 
 top }4 inch layer of Gruyere cheese, cover and 
 place in a moderate oven. Uncover in half an 
 hour and bake for twenty minutes longer. 
 
 Beef Gumbo 
 Cut fine i large onion. Trim the fat from 
 1^ pounds of lean beef and put the meat through 
 the chopper, then run through the tender part of 
 the fat. Put the latter in a kettle and place over 
 a slow fire until well tried out ; skim out the 
 scraps and drop in the onion. Cook slowly un- 
 til beginning to color, then add i raw potato 
 pared and cut in thin slices, i pint of fresh toma- 
 toes measured after skinning and cutting fine, 
 I pint of tender okra cut in thin slices, and the 
 meat. Cover and cook slowly for ten minutes, 
 stirring occasionally, then add i pint of water, 
 I teaspoonful of salt and % oi a. teaspoonful of 
 pepper or % oi a. green pepper chopped, and 
 draw aside where it will cook slowly for one 
 hour. Toast a number of slices of stale bread, 
 lay them in the bottom of a vegetable dish and 
 pour the gumbo over them. Serve plain boiled 
 rice which has been cooked separately. 
 
36 LOW COST RECIPES 
 
 Toad-in-the-Hole 
 Toad-in-the-hole is a curious name for a dish 
 not unlike an English meat pudding. Lean beef 
 is used, and it should be gently simmered in a 
 little stock or water until tender, then cut into 
 inch squares, well seasoned and placed in a bak- 
 ing dish. Over this is poured a thick batter 
 made with i cupful of flour, i beaten egg, ^ cup- 
 ful of milk, I tablespoonful of melted butter, }4 
 teaspoonful of salt and i teaspoonful of baking- 
 powder. It will bake in a moderate oven in 
 from forty-five minutes to one hour, according 
 to the depth in the dish. With it serve the 
 thickened and seasoned gravy. 
 
 Corned Beef 
 Corned beef is a homely dish but delightful 
 when properly cooked. As the salt used in cur- 
 ing has hardened the fibre as well as robbed the 
 meat of some of its digestibility, slow cooking is 
 indicated. Should the meat seem unusually 
 salty, it might be well to soak it over night or 
 for a few hours. Cover with cold water, bring 
 slowly to the boil, then drain ; cover with fresh 
 boiling water and draw the pot back where the 
 contents will hardly simmer. Allow fully three- 
 quarters of an hour for each pound of meat. For 
 those who like the flavor of the meat in the vege- 
 tables, it will be best to cook the meat in advance 
 
MEATS 37 
 
 of the meal hour. From the pot take out a por- 
 tion of the liquor. Skim all fat from it, heat 
 part in a large saucepan ; to this add the cabbage 
 sliced or cut into quarters and boil steadily until 
 done — this will take about forty-five minutes. 
 Cook the potatoes separately in the remainder 
 of the skimmed liquor. In this way the vege- 
 tables are rendered more digestible than when 
 they are cooked in the greasy pot liquor. 
 
 Delmonico's Corned Beef Hash 
 Take equal quantities of chopped corned beef 
 and cold baked potatoes ; mix well and season 
 highly with salt and pepper. Grease the sides 
 and bottom of a spider or thick-bottomed pan, 
 put in the hash, put on the side of the fire until 
 thoroughly heated. To i quart of the mixture, 
 take % oia. cupful of milk, pour it over the hash 
 and put in a hot oven for twenty minutes. Turn 
 out and serve. 
 
 Braised Beef Heart 
 This is an economical dish, but needs slow, 
 careful cooking. Wash the heart very thor- 
 oughly, cutting down into the arterial openings 
 to make sure that no blood clots remain. Trim 
 off the tough top, then stuff with a good bread 
 stufifing, to which chopped onion and a little 
 sausage meat may be added to give flavor. 
 
38 LOW COST RECIPES 
 
 Fasten at the top with a couple of stitches. In 
 a hot frying-pan melt 2 or 3 tablespoonfuls of 
 beef dripping, and in this brown the heart, turn- 
 ing often, that all sides may be thoroughly and 
 evenly colored. Transfer to a saucepan or cas- 
 serole, arranging it point downward. Pour 
 round it i pint of good soup stock, brown gravy 
 or mixed brown and tomato sauce. Cover and 
 simmer very gently for three hours adding more 
 sauce as needed. Finally uncover and place in 
 a hot oven for twenty minutes. Be sure to have 
 the platter very hot and to send immediately to 
 the table, as this meat is at its best when very 
 hot. 
 
 Saut6 of Heart 
 
 Remove the pipes and flaps from a heart, cut 
 it in moderately thick slices, and wash them to 
 remove the blood. Dip each piece in flour to 
 which pepper, paprika and salt have been added. 
 Fry the slices in hot dripping, and when they are 
 cooked, keep them hot on a dish. Drain off the 
 fat from the frying-pan, sprinkle over it i table- 
 spoonful of flour, mix it into a smooth paste, 
 with 1/2 cupful of water or stock, add 4 table- 
 spoonfuls of vinegar from piccalilli, and 3 or 4 
 pieces of pickle cut very small. Bring the sauce 
 to the boil,, and pour it over the slices of fried 
 heart. 
 
MEATS 39 
 
 Calf's Heart Stuffed 
 
 Wash the heart, stuff with forcemeat. Sew. 
 Arrange y^ cupful of onions and carrots in the 
 bottom of a casserole, place the heart on this 
 layer of vegetables. Sprinkle with salt, pepper 
 and paprika, dredge with flour and bake in a hot 
 oven for two and a half hours. Baste often with 
 hot dripping. Remove from casserole and make 
 a brown gravy, using 4 tablespoonfuls of the fat 
 from the casserole, adding 3 tablespoonfuls of 
 flour and 2 cupfuls of boiling water. Serve the 
 gfravy around the heart. 
 
 Braised Veal 
 
 Have the butcher remove the bones from a 
 shoulder of veal. Make a stuffing with i quart 
 of stale bread, i chopped onion, a high season- 
 ing of salt, pepper and thyme and 6 tablespoon- 
 fuls of melted beef suet. Stuff and tie the meat 
 in shape. In the bottom of the pan put i layer 
 each of sliced carrot and onion, add a bit of bay 
 leaf, 2 cloves and 6 peppercorns ; on this place 
 the meat. Pour round it i pint of stock (made 
 from the bones) or water and i cupful of cooked 
 tomato. Add salt and pepper. Cover closely. 
 Place in a slow oven. Allow three-quarters of 
 an hour for each pound (with bones removed). 
 Strain the sauce, diluting if necessary. A 
 
40 LOW COST RECIPES 
 
 knuckle of veal may be cooked in the same way, 
 allowing an hour per pound. 
 
 French Fricassee of Veal 
 This is made from the breast and the neck cut 
 into small pieces and cooked in a casserole with 
 some browned butter, salt, pepper, parsley, a 
 blade of garlic and a bay leaf. It is served with 
 a cream sauce to which have been added the 
 yolks of 2 eggs. 
 
 Veal Fricandeau 
 A fricandeau — which is a roasting piece cut 
 from the thick part of the leg — is not expensive. 
 It is laid on a bed of sliced onions and carrots 
 and, because it is deficient in fat, should either 
 be larded or covered with thin slices of salt pork, 
 the fat of which is used for basting. Next day 
 thin slices are cut from the best portion for lunch 
 and the remainder converted into croquettes. 
 
 Veal Pot Pie 
 Cut about 3 pounds of neck, breast or other 
 rough part in inch squares. Cover with boiling 
 water and simmer until very tender, seasoning 
 when two-thirds done. Make a good biscuit 
 crust with i pint of flour, 2 tablespoon fuls of 
 shortening, >^ teaspoonful of salt, i teaspoonful 
 of baking-powder, and enough sweet milk to 
 
MEATS 41 
 
 make a soft dough. Roll out a half inch thick. 
 Thicken the gravy with a little wetted flour and 
 boil up for five minutes. Fit the paste over the 
 top of the stew, cover the pot tightly and draw 
 to where the stew will just simmer for forty-five 
 minutes. 
 
 Minced Veal With Poached Eggs 
 Chop cold veal very fine. Season well, add to 
 each pint i cupful of thick brown sauce and ^ 
 of a cupful of cream, heat and simmer until con- 
 siderable of the sauce is absorbed. Serve on a 
 hot platter surrounded with toast points and 
 place a number of neatly trimmed poached eggs 
 on top. 
 
 Veal Loaf 
 Mince cold veal very fine ; measure and add to 
 it one-quarter as much chopped fat ham, i cupful 
 of fine stale bread crumbs, 2 well-beaten eggs and 
 a high seasoning of salt and pepper. Mold into 
 a loaf, lay on a greased fiat pan, brush with 
 beaten egg and sprinkle with fine crumbs. Bake 
 in a hot oven for half an hour and serve with a 
 brown gravy. 
 
 Veal Croquettes 
 Scald I cupful of milk and rub together i 
 tablespoonful of butter and 2 heaping table- 
 spoonfuls of flour until smooth ; add to the 
 scalded milk and stir until it thickens. Take 
 
42 LOW COST RECIPES 
 
 from the fire, add i pint of cooked veal chopped 
 fine, 2 tablespoonfuls of chopped parsley, 2 or 3 
 drops of onion extract and a coffee spoonful of 
 celery extract, i teaspoonful of salt, % oi a. tea- 
 spoonful of pepper. Mix well, stand aside until 
 cold, then turn into cone-shaped croquettes, roll 
 in bread crumbs and fry in smoking hot deep fat. 
 
 Chopped Veal, German Style 
 Put through a machine or chop very fine 2 
 pounds of lean veal ; for this the shoulder is in- 
 expensive and well flavored. Season with i tea- 
 spoonful of salt, ^ of a teaspoonful of pepper, ^ 
 of a teaspoonful of onion juice and i tablespoon- 
 ful of chopped parsley. Form into small chops, 
 inserting a piece of bone or stick of macaroni in 
 the small end ; dip each chop into slightly beaten 
 egg, roll in fine bread crumbs and immerse in 
 smoking hot fat for eight to ten minutes accord- 
 ing to the thickness of the chop. Serve with 
 tomato sauce. 
 
 Scotch Veal Collops 
 Take about i^ pounds of veal cutlet, having 
 it cut in quite thin slices. Lay one slice at a time 
 on a flat board and beat with a wooden mallet 
 (or a pin) until almost as thin as paper. Cut 
 these into circles about an inch and a half in 
 diameter and dust with a mixture of salt, pepper 
 and thyme or sweet herbs. Dip into slightly 
 
MEATS 43 
 
 beaten egg, then in fine sifted dry bread crumbs 
 and saute quickly in the fat tried out from slices 
 of salt pork — butter may be used if preferred. 
 As colored, transfer the collops to a saucepan. 
 When all are done add Yz pint of hot veal stock 
 and y^ cupful of cream ; cover and simmer gently 
 until the meat is tender. Add ^ pint of oysters 
 which have been plumped in one tablespoonful 
 of butter, cook a moment longer, then take from 
 the fire, add the yolks of 2 raw eggs mixed with 
 I tablespoonful of cream. Stir, pour into a serv- 
 ing dish and sprinkle with finely chopped parsley. 
 
 Brovi^ned Veal Knuckle 
 Purchase a meaty veal knuckle. Cover it with 
 boiling water, add ^ teaspoonful of salt, a small 
 white onion stuck with 2 cloves and 12 pepper- 
 corns and simmer slowly until very tender. 
 Transfer to a dripping pan, cover the top with 
 very thin slices of larding pork and brown in a 
 quick oven. This will take nearly an hour. 
 Make a gravy with the pot liquor, using browned 
 flour to give it color. 
 
 Veal Kidney Stew 
 Trim 2 or 3 small veal kidneys and cut fine. 
 Put into a saucepan with i heaping tablespoon- 
 ful of butter and stand over a hot fire, stirring 
 occasionally, until lightly colored. Add i heap- 
 ing tablespoonful of flour and slightly brown, 
 
44 LOW COST RECIPES 
 
 then stir in ^ of a cupful of thick strained tomato, 
 I tablespoonful of tomato catsup, lo drops of 
 Worcestershire and J4 oi a cupful of beef stock. 
 Stir and simmer for five minutes. 
 
 Boiled Mutton 
 Have the butcher bone a shoulder of mutton 
 or 3 pounds or mpre of the breast. Wipe the 
 meat with a damp cloth, roll it tightly and tie 
 down with twine or a strip of muslin. Put the 
 bones in the pot with }4 teaspoonful of salt and 
 sufficient water to cover the meat and heat to the 
 boiling point. Weigh the meat. Allow fifteen 
 minutes for it to heat through and fifteen minutes 
 for each pound. Put the meat in the pot, draw 
 over the hottest part of the fire that it may boil 
 as quickly as possible ; draw back gradually until 
 the water bubbles on but one side of the kettle. 
 Keep closely covered. When done take out i 
 pint of the liquid, thicken it slightly with flour 
 smoothly mixed with a little cold water, season 
 to taste and boil five minutes. A tablespoonful 
 of fine barley, rice or other cereal, a small onion, 
 a carrot or a bit of celery may also be added to 
 the water to give flavor. 
 
 Roast Mutton, Breton Style 
 The Breton way of serving roast mutton is to 
 push a clove of garlic into the knuckle end of 
 
MEATS 45 
 
 the leg and to serve with it a garnish of red 
 beans. The beans are soaked and slowly boiled 
 until tender then drained and turned into the 
 pan with the meat an hour before the latter is 
 done. Or after draining, the beans are lightly 
 fried in a little dripping and chopped onion and 
 heaped round the meat as it is ready for serving. 
 
 Mutton k la Marquise 
 
 Chop fine cold cooked mutton and mix it with 
 an equal quantity of cold boiled rice. Season 
 with salt, pepper, a little onion juice, chopped 
 parsley and curry powder and moisten with i or 
 more beaten eggs according to quantity. Mold 
 in balls or croquettes, dip each in beaten egg, 
 roll in fine crumbs and fry brown in deep, smok- 
 ing hot fat. 
 
 Chinese Mutton 
 
 Dice fine i pint of cold mutton. Add i head 
 of lettuce torn in shreds, i can of peas drained, 
 I teaspoonful of onion juice, salt and pepper, 
 I tablespoonful of butter and i }i cupfuls of broth 
 or water. Simmer gently for half an hour, sea- 
 soning to taste. Serve with a border of hot 
 boiled rice. 
 
 Spiced Mutton 
 
 Mix together }4 teaspoonful each of ground 
 cloves and allspice, % oi a. teaspoonful of mace, 
 I teaspoonful of black pepper and 2 teaspoonfuls 
 
46 LOW COST RECIPES 
 
 of salt. Into the under side and cut end of a leg 
 of mutton rub half of this mixture and set away ; 
 early next morning rub in the remainder. As 
 soon as the hot oven has seared the surface of 
 the meat pour into the pan y^ pint of boiling 
 water, ^ cupful of vinegar and i tablespoonful of 
 sugar. Baste the meat with this mixture, adding 
 more water to the pan if needed. 
 
 Cold Mutton Timbale 
 Take Y^ pound of cooked mutton, 2 table- 
 spoonfuls of fresh white crumbs, i raw &%^, and 
 
 1 extra yolk, 2 teaspoonfuls of chopped parsley, 
 
 2 teaspoonfuls of chopped shallot, Yz ounce of 
 butter, about ^ gill of strong stock, salt, pepper 
 and 3 ounces of boiled macaroni. Thickly butter 
 a plain round tin. Cut.the macaroni into 3 rings. 
 Press these firmly into the butter on the tin so 
 that it is evenly lined with rings of macaroni. 
 Mix the minced mutton with the crumbs and 
 parsley. Melt the half ounce of butter and fry 
 the chopped shallot in it till a pale brown ; then 
 strain it out and add it to the meat. Beat up the 
 whole &%% and yolk, mix them with the stock 
 and strain them into the other ingredients. Mix 
 thoroughly. Season carefully and gently pour 
 the stiff mixture into the tin, taking care it does 
 not disturb the macaroni. Press the mixture 
 well down. Cover the tin with greased paper 
 
MEATS 47 
 
 and steam it gently for an hour. Turn out the 
 mold on a hot dish and pour any good sauce 
 around it. 
 
 Mutton Turnovers 
 
 Mix together 3 cupfuls of flour, J^, teaspoonful 
 of salt and 2 scant teaspoonfuls of baking-powder, 
 sift, then rub in 3 tablespoonfuls of butter, work- 
 ing thoroughly until the mixture is almost as 
 fine as coarse meal. Mix to a soft dough with 
 sweet milk, turn on a floured board and knead for 
 a moment, then roll out a quarter of an inch thick. 
 Cut in four-inch squares or circles. Put through 
 the chopper some cold lean mutton. Measure, 
 and for each packed cupful add i tablespoonful 
 of grated onion, ^ of a teaspoonful of cinnamon 
 and a slight seasoning of salt and pepper. 
 Moisten slightly with equal parts of good gravy 
 and tomato catsup ; 2 tablespoonfuls to the cup- 
 ful will probably be sufificient. On each piece 
 of paste lay i spoonful of the mixture, double the 
 paste, wet the edges slightly with water or white 
 of egg, double and pinch them securely together. 
 Brush the top of each with a little beaten egg 
 yolk, lay well apart on a flat pan and bake in a 
 quick oven. This simple recipe may be some- 
 what elaborated by substituting puff paste and 
 frying in deep fat instead of baking; but the 
 recipe as given is more suitable for children. 
 
48 LOW COST RECIPES 
 
 Shepherd Pie 
 Chop some cold cooked mutton quite fine. 
 Measure and for each pint add salt and pepper 
 to taste, Yi teaspoonful of onion juice, a dash of 
 curry powder and yi pint of brown sauce. Mix 
 and spread in a greased dish. Cover with a 
 thick layer of hot mashed potato, dabbling the 
 top with a little beaten egg yolk. Brown in a 
 quick oven. 
 
 Braised Breast of Lamb 
 With a sharp pointed knife remove the bones. 
 Flatten the meat, sprinkle with salt and pepper, 
 roll up and tie. In a deep kettle put a scant ^ 
 cupful each of chopped onion, carrot and turnip. 
 Add I large spoonful of dripping or salt pork fat 
 and cook slowly until lightly colored. Lay in 
 the meat, pour round it i pint of boiling water, 
 cover closely and place in a moderate oven. 
 Allow forty-five minutes to the pound ; add more 
 water if it evaporates too much. When done 
 strain the gravy and serve with the meat. Vary 
 this by using stewed and strained tomato instead 
 of water. 
 
 Breaded Breast of Lamb 
 Place the meat in a kettle with water to cover 
 salt, pepper and i slice of onion, cover and sim- 
 mer very gently until the bones can be slipped 
 out. When this has been done put the meat 
 
MEATS 49 
 
 under light pressure and set away over night. Cut 
 in strips or leave whole. Brush with melted butter, 
 sprinkle with fine dry bread crumbs and broil over 
 a clear fire ; flour may be used instead of crumbs. 
 
 Shoulder of Lamb, Stuffed 
 Have the shoulder boned. Make a stuffing 
 with stale bread, salt, pepper, any sweet herbs, a 
 little grated onion, a grating of lemon peel and 
 melted dripping to moisten. Fill and skewer. 
 Pour I cupful of water in the pan, add i table- 
 spoonful of tomato catsup. Roast in a moderate 
 oven, basting with the pan gravy. 
 
 Crov\^n of Lamb with Peas 
 In cooking lamb care must be taken that it is 
 made thoroughly done. With the length of the 
 ribs on both sides a crown roast may be prepared 
 which is very effective in appearance. Stand the 
 two pieces with the bone side outwards and draw 
 them round together to a circle tying or skewer- 
 ing them. Cover the ends of the bones with 
 greased paper or a flour and water paste so that 
 they will not char, then roast in a quick oven. 
 In serving fill with peas. 
 
 Braised Lamb's Liver 
 There are many who may not know that a 
 lamb's liver is quite as delicate as one from a calf 
 while it has the additional merit of being less ex- 
 
50 LOW COST RECIPES 
 
 pensive. For braising arrange it in a small deep 
 pan or in a casserole, on a bed of vegetables — 
 sliced onions, carrots and turnips — add a bouquet 
 of herbs (parsley, savory and thyme) and about i 
 pint of stock sauce or water. Stewed tomatoes 
 may be added and i teaspoonful of chopped green 
 pepper. Bake in a moderate oven for from two to 
 three' hours keeping the dish closely covered. 
 
 Liver Boulettes 
 Wash I pound of either calf's or lamb's liver, 
 place in a saucepan with yi teaspoonful of salt and 
 boiling water to cover, and simmer for three-quar- 
 ters of an hour ; if in slices, twenty minutes will be 
 sufificient. Cool, and put through the food chop- 
 per. Scald J^ pint of milk in a doubler boiler ; rub 
 together to a paste i tablespoonful of butter and 2 
 tablespoonfuls of flour, add to the milk and stir 
 gently until dissolved and the milk mixed to a 
 thick sauce. Cover, and cook for ten minutes ; 
 then add salt and pepper to season highly, i tea- 
 spoonful of onion juice, i tablespoonful of chopped 
 parsley and the chopped meat ; stir well and set 
 away until cold. Shape into small balls, dip each 
 in ^%'g, roll in fine dry crumbs and fry golden 
 brown in deep, smoking hot fat. 
 
 Boiled Ham, Deviled 
 Rub well together i teaspoonful of mustard and 
 I teaspoonful of olive oil, then add, gradually 
 
MEATS 51 
 
 with much stirring, i teaspoonful of lemon juice. 
 Cut slices from a boiled ham nearly half an inch 
 thick, broil quickly over a clear fire, lay on a hot 
 platter and spread with the mixture. 
 
 Ham Pie 
 Into a baking dish put a layer of potatoes sliced 
 very thin and seasoned. Add a few bits of butter 
 and then a layer of minced ham. Repeat with 
 potatoes and ham until dish is filled. Add 
 enough water to moisten the entire mass, and 
 spread a crust over all. Bake about half an hour 
 in a moderately hot oven. A biscuit crust or pie 
 pastry may be used as for any meat pie. Do not 
 salt too freely, since the ham is apt to be salt 
 enough. For this dish also herbs may be used 
 and a sprinkling of paprika over the ham. An 
 excellent dish for luncheon. 
 
 Ham and Egg Tartlets 
 Chop up finely 6 tablespoonfuls of cooked ham, 
 put it in a basin, add 2 heaping tablespoonfuls of 
 bread crumbs, % teaspoonful of white pepper, a 
 grating of nutmeg, and % cupful of milk. Mix 
 to a paste of moderate consistency. Butter some 
 plain gem pans, sprinkle them with browned 
 bread crumbs, and line each thickly with the pre- 
 pared paste. Break carefully i eg^ into each of 
 the molds, put i or 2 small pieces of butter on the 
 
52 LOW COST RECIPES 
 
 top of each egg, sprinkle over a little paprika 
 and bake in the oven for ten minutes. Unmold 
 carefully, and serve hot. 
 
 Scalloped Ham and Macaroni 
 Break }4 pound of macaroni in two-inch lengths. 
 Drop into a kettle of boiling salted water and 
 keep at a galloping boil for about forty minutes or 
 until tender, stirring occasionally with a fork. 
 Drain, rinse thoroughly with cold water, and 
 drain again. Make a sauce with i tablespoonful 
 of butter, i of flour and }4 pint of milk. When 
 smoothly thickened, stir in i cupful of finely 
 chopped cold boiled ham, j4 oi a. teaspoonful of 
 salt, ^ of a teaspoonful of made mustard, a dash 
 of cayenne and i beaten egg. Fill a shallow bak- 
 ing dish with alternate layers of the macaroni, 
 sauce and more chopped ham (a second cupful), 
 sprinkle with buttered crumbs and bake in a 
 quick oven until golden brown. 
 
 Ham Croquettes, No. i 
 Chop up finely 4 ounces of cooked ham, mix it 
 with 2 chopped hard-boiled eggs, i tablespoonful 
 of chopped parsley, a pinch of powdered herbs, 
 seasoning of salt and pepper, an equal quantity 
 of potatoes, cooked and mashed, and i beaten 
 egg. Roll the mixture into balls rather larger 
 than a walnut, brush over with beaten egg, roll in 
 
MEATS 53 
 
 fine bread crumbs, drop into smoking hot fat a few 
 at a time and fry a light brown color. Drain on 
 white paper and serve hot. 
 
 Ham Croquettes, No. 2 
 Brown i tablespoonful of butter in a saucepan ; 
 when well colored add 2 tablespoonfuls of flour 
 and brown again. Then add i cupful of beef 
 stock and stir until thick and smooth. Season to 
 taste with salt and pepper, add 10 drops of onion 
 juice and i teaspoonful of mushroom catsup, i 
 cupful of boiled rice and i cupful of finely 
 chopped ham. Mix and set away until cold. 
 Then shape into croquettes, dip into slightly 
 beaten egg, roll in dried bread crumbs and fry in 
 smoking hot fat. Serve with tomato or any 
 good brown sauce. 
 
 Ham Canapes 
 Cut stale bakers' bread in thin slices and from 
 these stamp out crescents and circles. Melt a 
 little butter in a frying-pan, and when hot quickly 
 fry the bread on both sides to a pale brown. 
 Chop fine some cold-boiled lean ham, season 
 with paprika and a very little French mustard. 
 Moisten with a little sweet cream, and spread on 
 the canapes. Sprinkle thickly with grated Swiss 
 cheese, and place in a moderate oven until the 
 cheese melts and begins to brown. Sprinkle 
 
54 LOW COST RECIPES 
 
 with a little finely chopped parsley and hard- 
 boiled egg white. 
 
 Pork Tenderloins 
 Pork tenderloins are delightful, whether broiled 
 or baked. For broiling they are usually split 
 and brushed with butter. When cooked in the 
 oven a delightful way is to split them almost 
 through. Make a stuffing as for fowl, using fine 
 crumbs, a seasoning of salt, pepper, a little fine 
 thyme and grated onion and 2 tablespoonfuls of 
 melted pork fat or butter for each cupful of the 
 stuffing. Spread a thick layer of this over one 
 of the opened loins, cover with a second loin and 
 tie together in three or four places. Roast in a 
 quick' oven, basting often. This is equally good 
 when cold, serving in thin slices. 
 
 Bacon Fritters 
 Bacon fritters make a savory side dish for 
 luncheon. Cut quite fine 6 slices of cold fried 
 bacon and mix with i tablespoonful of grated 
 onion. Cut the crust from }4 loaf of stale bread, 
 soak for a few minutes in cold water, squeeze 
 dry and crumble quite fine, mixing it with the 
 fine crumbled inner portion. Season highly with 
 salt, pepper and a pinch of powdered thyme, add 
 4 tablespoonfuls of melted suet or dripping and 
 mold into small flat cakes, flouring them well. 
 Fry in a pan in a little hot dripping. 
 
MEATS 55 
 
 Sausages Served in Potato Ring 
 This is sC good way to use left over potato. 
 Whip the potato up with a Httle milk and season, 
 then press into a ring mold if one possesses such 
 an article ; if not, then press into a ring with a 
 spoon, using a buttered dish. Brush with butter 
 and brown in a hot oven if a ring mold is not 
 used ; then bake until browned and hot. Slip 
 upon a hot dish and arrange browned sausages 
 in the center. If a ring mold is used it must be 
 buttered also. 
 
 Calves' Brains 
 When the brains are received drop at once in 
 a bowl of cold water, changing it until all blood 
 is drawn out and the brains look white. Care- 
 fully pull away as much of the covering mem- 
 brane as possible. Place in a saucepan, add i 
 teaspoonful of salt, i thin slice of onion, i sprig 
 of parsley and boiling water to cover. Simmer 
 very gently for twenty minutes, then drain and 
 plunge in cold water if they are to receive a 
 second cooking — as when breaded and fried. 
 When to be served with black butter put in a 
 small saucepan 2 tablespoonfuls'of butter, add a 
 slight dash of cayenne and heat slowly; let it 
 color until almost black, then add 2 tablespoon- 
 fuls of plain or tarragon vinegar. Draw to one 
 side until the brains are cooked and keep hot. 
 
/ / 
 
 56 LOW COST RECIPES 
 
 When the brains are done drain them quickly, 
 arrange on a hot platter, pour over them the 
 black butter, sprinkle with a little chopped 
 parsley and serve as quickly as possible as they 
 are at their best when piping hot. 
 
 Philadelphia Scrapple 
 Take a cleaned pig's head, put in a kettle, 
 cover with boiling water and simmer slowly un- 
 til the meat falls from the bones. Remove skin 
 and bones and chop the meat fine. Put the pot 
 liquor in a cold place until next day ; then re- 
 move the cake of fat which has formed over the 
 top. Strain the liquor and return to the fire. 
 When it boils, stir in the chopped meat and add 
 a very high seasoning of salt and pepper. Sift 
 in, slowly, fine corn-meal, adding it gradually 
 until sufificiently thick to mold firmly when cold. 
 Continue to stir for twenty minutes ; then draw 
 to one side, where it will bubble occasionally, and 
 cook for an hour longer. Pour into wetted pans 
 and set away until cold ; then turn out on a plat- 
 ter and keep in a cold place. In winter this will 
 keep for a fortnight or longer, according to the 
 severity of the weather. 
 
 Meat Roll 
 Take i pound each of lean beef, veal and pork. 
 Remove all gristle, put through the food chopper 
 
MEATS 57 
 
 and mix well, adding ij4 cupfuls of fine crumbs 
 made from stale bread sliced, toasted in the oven 
 until lightly colored, then pounded or passed 
 through the food chopper and sifted ; 3 well- 
 beaten eggs, I cupful of water, i tablespoonful 
 of salt, ^ teaspoonful of white pepper or paprika, 
 I onion grated, }( oi a, teaspoonful each of grated 
 nutmeg and curry powder. Work thoroughly 
 with the hands and shape in a loaf. Arrange in 
 a shallow pan, cover the top with thin slices of 
 larding pork and bake for one hour and a quarter 
 in a hot oven, basting every fifteen minutes. 
 Serve either hot or cold — it is especially good 
 sliced cold for luncheon or supper. 
 
 Irish Stev7 
 Pare 4 large apples, 2 potatoes, and 2 good- 
 sized onions ; cut them into small pieces. Add 
 I tablespoonful of finely chopped parsley, i pint 
 of cold cooked meat cut in small pieces, i tea- 
 spoonful of salt, and a heavy seasoning of pepper. 
 Put this into a saucepan, add i pint of stock ; 
 cover with a plain biscuit crust ; put the lid on 
 the saucepan and simmer gendy for thirty min- 
 utes. 
 
 Potato and Meat Puffs 
 From some cold roast meat remove all gristle 
 and fat and put through the food chopper. Sea- 
 
58 LOW COST RECIPES 
 
 son it highly, adding, if liked, some finely- 
 minced cucumber or gherkin pickle or i tea- 
 spoonful of mustard pickle sauce. Mash some 
 freshly-boiled mealy potatoes, let stand for five 
 minutes, then work to la paste with i or more 
 beaten eggs, according to quantity, adding salt 
 and just sufficient flour to bind. Roll out rather 
 thick, cut into large circles. Put i spoonful of 
 the meat on each, double over and press the 
 edges together with a fork. Bake in greased 
 pans or fry in a little hot dripping. 
 
 Roman Meat Pudding 
 Mince i pint of cold veal, chicken, mutton or 
 beef ; take i cupful of good stock, nicely flavored, 
 I egg, some lemon or tomato sauce, a little ver- 
 micelli or bread crumbs, pepper and salt; mix 
 all together and season with a suspicion of onion 
 and parsley. Line a meat mold or basin with 
 some macaroni, previously boiled quite tender, 
 fill 'the basin with the minced meat, steam for 
 half an hour. Turn out of the basin and serve 
 with a white sauce. 
 
 Dresden Patties 
 
 Take i long loaf of stale baker's bread fully 
 two days old. Trim o£E all crust, then cut in 
 slices fully two inches thick. 
 
 With a medium-sized cutter stamp out as many 
 
MEATS 59 
 
 round pieces as will be needed. Beat 2 eggs, 
 add a pinch of salt and i pint of milk. Stand 
 the rounds in a deep dish and pour this raw 
 custard over and around them. Let stand until 
 they have soaked as fully as possible without 
 danger of breaking, then lift out carefully and 
 drain for fifteen minutes. Beat i egg just enough 
 to break the stringiness. Dip each pattie in this, 
 then roll in fine dry bread crumbs. Have ready 
 a kettle partly filled with smoking hot fat. 
 Carefully put in i or 2 at a time and fry quickly 
 golden brown. Lift out, drain for a moment on 
 soft paper ; then with a sharp pointed knife cut a 
 circle in the top of each and lift it out, leaving a 
 border an inch all around. With a spoon dig 
 out the greater part of the soft center. These 
 pattie cases may be filled with meat or fish cut 
 fine and heated in a very thick sauce. 
 
 Ravioli 
 The name ravioli is sufificiently unusual to im- 
 ply some specially prepared dish. It is not, how- 
 ever, a complicated affair, and as it is capable of 
 great variations and utilizes many left overs, it is 
 worth a trial. Beat slightly the yolks of 3 eggs 
 with 2 tablespoonfuls of cold water and a pinch 
 of salt, add sufficient bread flour to make a stiff 
 dough, and knead for five minutes. Cut in two 
 pieces, and roll each out in a very thin sheet. At 
 
6o LOW COST RECIPES 
 
 regular intervals — about two inches apart— place 
 on one sheet i small teaspoonful of filling. 
 Round the base of each little heap wet the paste 
 with a brush or the fingers dipped in cold water. 
 Cover with the other sheet, and press down where 
 the paste has been wet, then cut out with a round 
 cutter. Be sure that the edges are well pressed 
 together. Over the fire have a shallow saucepan 
 half filled with boiling salted water. Into this drop 
 the ravioli, bring the water quickly to the boil, then 
 draw to one side and simmer for twenty minutes. 
 Drain thoroughly, place in a baking dish, pour 
 over a sauce and bake in a quick oven for about 
 fifteen minutes. Fillings for the ravioli may be 
 any scraps of meat or vegetables chopped fine, 
 seasoned and moistened with a thick sauce ; the 
 same diluted may be used for the baking. With 
 a beef or mutton filling use tomato sauce and a 
 little grated cheese. With mushrooms, oysters 
 or fish use a white sauce. 
 
 Bobotee 
 Put 2 tablespoonfuls of butter in a frying-pan ; 
 add I slice of onion ; fry until brown ; add 2 
 ounces of bread, free from crust, and i pint of 
 milk ; mix lightly ; take from the fire and stand 
 aside for ten minutes. Blanch and chop 8 alm- 
 onds very fine; add them to the other mixture ; 
 then add i teaspoonful of curry powder, i pint of 
 
MEATS 6i 
 
 cold, cooked meat chopped fine, and 3 eggs well 
 beaten ; mix all the ingredients together. Rub a 
 baking dish with butter, and sprinkle over it i 
 teaspoonful of lemon juice, turn in the mixture 
 and bake in a moderate oven for twenty minutes. 
 Serve with it plain boiled rice. 
 
 Fricadels 
 
 Mince any cold meat ; measure an equal quan- 
 tity of bread, soften it with cold water, add it to 
 the meat, and season it highly with salt and cay- 
 enne ; to each pint add i raw egg ; put the fry- 
 ing-kettle, half full of fat, over the fire to heat ; 
 lay a skimmer on a dish with a sheet of coarse 
 brown paper, slightly wet the hands with cold 
 water and make up the meat and bread in little 
 cork-shaped rolls, dropping them as they are 
 formed into a dish of rolled cracker or bread 
 crumbs. When the fat begins to smoke put in 
 as many of the fricadels as will float, and fry 
 them ; when they are brown take them up with 
 the skimmer, lay them on the brown paper for a 
 moment to free them from fat, and then serve 
 them hot. Parsley, cress or celery leaves, or 
 sliced lemon may be used for a garnish, or fried 
 parsley. 
 
 Boudins 
 
 Chop cold cooked meat very fine, and to every 
 pint allow i tablespoonful of butter, ^ of a cup- 
 
62 LOW COST RECIPES 
 
 ful of cream or milk, the whites of 3 eggs, i 
 tablespoonful of chopped parsley, salt and pepper 
 to taste. Melt the butter and pour it over the 
 meat; add cream or milk and the seasonings, 
 then pound it well with a potato masher and add 
 the well-beaten whites. Fill custard cups two- 
 thirds full of the mixture, stand in a baking-pan 
 half filled with boiling water, and bake in a mod- 
 erate oven for twenty minutes. When done turn 
 them out carefully upon a heated dish and pour 
 round them a sauce. 
 
 Cecils from Cold Meat 
 To every pint of cold chopped meat allow the 
 yolks of 2 eggs, 2 tablespoonfuls of butter, i 
 tablespoonful of bread crumbs, i tablespoonful of 
 chopped parsley, salt and pepper to taste. Mix 
 all the ingredients together and stir over the 
 fire in a saucepan until heated through. When 
 cold form into small round balls, dip in egg and 
 bread crumbs and fry in smoking hot fat 
 
 Minced Meat in Onion Cups 
 From any cold cooked meat trim away tough 
 fat and gristle then chop fine. Season highly 
 with salt and pepper. Take one-half as many 
 Spanish onions as there, are people to be served 
 or I large ordinary onion for each person. Halve 
 the first, cut tops from the second. With knife 
 
MEATS 63 
 
 or spoon scoop out the centers of each then steam 
 until tender. In the meantime mince a portion of 
 the loose onion, add to the minced meat, moisten 
 with a good gravy or sauce and simmer gently 
 for a few minutes. Arrange the onion cups on a 
 hot platter, fill with the prepared meat, pour 
 more gravy round them and serve. Cooked peas 
 or other vegetables may be substituted for the 
 meat. 
 
 Deviled Meat 
 Rub together i tablespoonful of soft butter, 
 J^ teaspoonful of dry mustard, a dash of cayenne 
 and yft teaspoonful of salt, then gradually add 
 I teaspoonful each of Worcestershire and vine- 
 gar. Cut underdone meat in slices and on both 
 sides rub a little of the mixture. Heat i spoon- 
 ful of butter in a frying-pan and in it quickly grill 
 the slices, serving them as fast as sizzling. 
 
 Italian Fritters 
 Take i cupful of sifted flour, the yolk of i e.%%, 
 I teaspoonful of vinegar, i teaspoonful of olive 
 oil or melted butter and enough cold water to 
 mix to a batter that will pour from a spoon. Add 
 the stifiSy whipped white and set away for two 
 hours. Into this dip pieces of cooked meat or 
 vegetables and fry brown in deep, smoking hot 
 fat. 
 
64 LOW COST RECIPES 
 
 China Chilo 
 Simmer together for half an hour 2 tablespoon- 
 fuls of butter, % can of drained peas, a small 
 blade of mace, i pint of gravy, and salt and 
 pepper to season. Remove the mace, add i pint 
 of diced cold mutton and i head of lettuce torn 
 in shreds, and simmer for fifteen minutes longer. 
 Serve with a border of freshly boiled rice. 
 
 Croquettes of Odds and Ends 
 Remove skin and gristle from any cooked 
 meat, using several kinds if on hand. Cold 
 mashed potato, rice or other starchy vegetables 
 may be used if handy but not more than one- 
 third of the whole quantity. To each pint of 
 food add J^ of a cupful of thick brown sauce 
 (using 2 tablespoonfuls of flour to the cup of 
 liquid). Add seasonings to suit and set away 
 until cold. Form in small croquettes. Dip each 
 in beaten eg^, roll in fine dry crumbs. Fry in 
 sufficient smoking hot fat to immerse the cro- 
 quettes. When brown drain an instant on soft 
 paper. 
 
 Broiled Tripe 
 When bujring tripe for broiling select pieces 
 as thick as possible and preferably of the honey- 
 comb variety. Brush on both sides with melted 
 butter and broil quickly over a hot fire. Add 
 
MEATS 65 
 
 more butter when on the hot platter. It goes 
 without saying that the tripe has been purchased 
 ready cooked, otherwise it must be boiled for at 
 least six hours to make it thoroughly tender. 
 As tripe is easily digested it is a favorite meat 
 with many persons who must eschew other and 
 less digestible meats. 
 
 Virginia Stewed Chicken 
 From I or 2 roast chickens left from a previous 
 meal, cut and dice the best portions so as to have 
 fully I pint of meat. Take bones, etc., put in a 
 kettle, cover with cold water, heat and simmer 
 slowly for two hours, then strain. To this stock 
 add the diced meat, 3 large, firm tomatoes peeled 
 and cut fine, i green sweet pepper seeded and 
 chopped, and the corn cut from i dozen ears. 
 Reheat, thicken with 2 scant tablespoonfuls of 
 flour dissolved in cold water, season to taste and 
 simmer for fifteen minutes. Serve garnished 
 with squares of fried hominy. 
 
 Chicken Rissoles 
 Cook together in a saucepan i tablespoonful 
 of butter and 2 tablespoonfuls of flour, add yi of 
 a cupful of milk and stir to make a thick, smooth 
 paste. Season with salt, pepper, a few drops of 
 onion juice, add i tablespoonful of cream and i 
 cupful of finely chopped, cooked chicken ; cook 
 
66 LOW COST RECIPES 
 
 for a moment longer and set aside until cold. 
 Roll out scraps of puff paste in a very thin sheet 
 and cut in pieces three by four inches. Mold the 
 chicken mixture in rolls as thick as the little 
 finger and three inches long. Enclose each in a 
 piece of the paste, wetting the edges and ends 
 and pressing them together so that they will not 
 become fat-soaked in the cooking. Dip each 
 into slightly beaten egg and roll in fine crumbs. 
 Have a deep saucepan partly filled with smoking 
 hot fat. Immerse two or three at a time in the 
 fat, and draw the saucepan back a little so that 
 the rissoles will cook golden brown in four min- 
 utes. Reheat the fat each time that more are 
 cooked. 
 
 Chicken ^ la Burgen 
 
 Cut the remains of a cold chicken into neat 
 pieces. Make a marinade in a pudding dish 
 with salad oil, lemon juice, a little finely chopped 
 onion and parsley, and a good seasoning of salt 
 and pepper. Lay the pieces of chicken in this 
 mixture and turn them occasionally. Make a 
 batter with 2 tablespoonfuls of flour, i table- 
 spoonful of water, yolk of i egg, and j^ a wine- 
 glassful of brandy. Let this batter rest in a 
 warm place for one hour, then stir in quickly the 
 stiffly beaten white of egg, dip the pieces of 
 chicken in the batter, fry at once in smoking hot 
 
MEATS 67 
 
 fat till a golden color, drain, pile high on a hot 
 dish, and garnish with fried parsley. 
 
 Pilaff of Chicken 
 Pick over and wash i cupful of rice, put it in a 
 saucepan with i pint of rich beef or chicken stock, 
 % oi a. teaspoonful of salt and i teaspoonful of 
 onion juice. Cover and cook slowly until the 
 liquid is absorbed, then add i pint of stewed and 
 strained tomato. In five minutes season to taste, 
 then cook slowly until the tomato is absorbed. 
 Cut I pint of cooked chicken into dice, saute it 
 until a golden brown in butter. Turn it care- 
 fully into the rice, add 2 tablespoonfuls of butter, 
 cover and set at the side of the fire for twenty 
 minutes and serve on a platter. 
 
 Chicken and Nut Croquettes 
 Free from skin and bone and chop fine suffi- 
 cient cold cooked chicken to measure i scant pint. 
 Blanch, dry and chop 2 dozen almonds or the 
 same number of walnut meats. Scald i cupful 
 of milk in a double boiler. Rub together to a 
 paste I tablespoonful of butter and 2 tablespoon- 
 fuls of flour. Blend a little of the hot milk with 
 this, turn into the double boiler and stir until very 
 thick. Cover and cook for ten minutes. Mix 
 nuts and chicken and add a very high seasoning 
 of salt and pepper, i teaspoonful of lemon juice, 
 
68 LOW COST RECIPES 
 
 a few drops of onion juice and i tablespoonful 
 of chopped parsley. To the cream add salt and 
 pepper and the chicken, mix well, cook for a mo- 
 ment, and turn out on a buttered plate. When 
 chilled, dust the hands slightly with flour and 
 form into cyUnders, or pyramids. Slightly beat 
 I egg, add i tablespoonful of warm water. Into 
 this dip each croquette, taking care that every 
 point is wetted. Lift out and roll in fine, dry 
 crumbs. Place in a basket, a few at a time, and 
 plunge into deep, smoking hot fat. When brown, 
 drain on paper before serving. 
 
 Turkey Chartreuse 
 To use the remains of a turkey, line the bot- 
 tom and sides of a buttered mold with boiled 
 rice. Chop fine the turkey meat, add an equal 
 amount of fine, soft bread crumbs, a high season- 
 ing of salt, pepper, onion juice and chopped 
 parsley, then stir in enough stock to just moisten. 
 Pack this in the center of the mold, cover with 
 the remainder of the rice and steam for an hour, 
 serving it with a cream sauce. 
 
 Salmi of Turkey 
 
 From the carcass of a turkey strip the meat, 
 
 dicing the larger pieces ; put the bits through 
 
 the chopper, break the carcass and put in the 
 
 stock pot. For a salmi cook together 2 table- 
 
MEATS 69 
 
 spoonfuls of butter, i tablespoonful each of 
 chopped celery, onion and carrots and 2 table- 
 spoonfuls of chopped raw ham. When browned 
 add 2 tablespoonfuls of flour and brown again, 
 then add i pint of thinned turkey gravy, ^ of a 
 bay leaf, J^ of a blade of mace, 2 cloves and salt 
 and pepper to taste. Stir and cook for five min- 
 utes, strain it over the diced turkey meat and re- 
 turn to the fire for ten minutes' slow cooking. 
 Add 2 dozen stoned olives and 2 tablespoonfuls 
 of sherry and take from the fire. Garnish with 
 toast points and a little chopped parsley. 
 
VEGETABLES 
 
 Asparagus Toast 
 Cut cold, boiled asparagus into half-inch bits 
 with a silver knife ; if the supply is plentiful only 
 the tips need be used. For i pint, toast 6 or 8 
 thin slices of stale bread and keep warm. In a 
 saucepan mix i tablespoonful of butter, i table- 
 spoonful of flour, ^ of a teaspoonful of salt and 
 ^ of a teaspoonful of white pepper. Stir in 
 gradually i cupful of hot milk. When thick and 
 smooth simmer for five minutes, then add the pre- 
 pared asparagus and draw to the side of the fire, 
 or stand over hot water until the asparagus is 
 heated. Dip each slice of toast, for an instant, in 
 slightly salted boiling water, spread on a hot plat- 
 ter and pour the contents of the saucepan over it. 
 
 Buttered String Beans 
 String and cut fine i quart of green beans. 
 In a saucepan put i large tablespoonful of 
 butter, ^ teaspoonful of salt, J^ of a teaspoonful 
 of white pepper and % teaspoonful of grated 
 onion. Cook slowly for three minutes, turn in 
 the beans, cover closely and shake over the front 
 
VEGETABLES 71 
 
 of the fire for five minutes. Add J^ of a cupful 
 of boiling water, stir well, recover and draw aside 
 where they will cook slowly. As often as there 
 is danger of burning add a few spoonfuls more 
 of boiling water. When very tender uncover for 
 five minutes that any liquid remaining may 
 evaporate. When cooked in this way they have 
 a peculiar mellowness never found in beans 
 cooked in a large quantity of water. 
 
 Succotash 
 Old time succotash is made with shelled lima 
 beans and corn cut from the cob. Put the beans 
 on in as little water as possible, adding salt and 
 pepper to season; when half done — in about 
 twenty minutes — add a double amount of raw 
 corn cut from the cob, and continue simmering 
 until done. This may be slightly thickened 
 with flour, and butter and milk added. 
 
 Stewed Beans, Onion Sauce 
 Soak I pint of small white b^ans over night. 
 Drain, rinse, add fresh cold water, cook very 
 slowly until tender but unbroken. In a clean 
 saucepan put i large tablespoonful of butter and 
 y^ cupful of chopped onion. Cook very slowly 
 until the onion is tender and very slightly yellow. 
 Add I tablespoonful of flour, stir until mixed, then 
 slowly add i pint of hot milk, stirring until thick- 
 
72 LOW COST RECIPES 
 
 ened. Season with salt and pepper, simmer ten 
 minutes, rub through a sieve. Drain the beans, 
 add the sauce and simmer ten minutes. Celery 
 sauce, made in the same way, a good brown 
 gravy or a tomato sauce, may also be used. 
 
 Red Beans, Bretonne Style 
 Pick over and wash some red or kidney beans. 
 Cover with cold water and soak over night then 
 drain. , Add more fresh cold water, heat and 
 cook very slowly until the beans are perfectly 
 tender but unbroken. As they reach this stage 
 allow the liquid on them to evaporate so that, 
 when done, they are nearly dry. For i large 
 pint of the beans heat in a frying-pan i table- 
 spoonful of good sweet dripping, add 2 table- 
 spoonfuls of chopped onion and cook until the 
 onion is slightly colored. Add the beans and stir 
 occasionally until they look slightly fried. Turn 
 them into a dish and sprinkle with chopped 
 parsley. In Brittany when so prepared they are 
 served round a roast of mutton. 
 
 Bean Croquettes 
 Soak and boil either red or white beans until 
 very tender. Drain, put i pint through a fine 
 sieve. Add the beaten yolks of 2 eggs, salt and 
 pepper to taste, i teaspoonful of melted butter, i 
 teaspoonful of onion juice and i tablespoonful of 
 
VEGETABLES 73 
 
 chopped parsley. Mold into little cakes or 
 croquettes, dip each in slightly beaten egg, roll 
 in fine dry bread crumbs and fry golden brown 
 in smoking hot fat. 
 
 Stuffed Cabbage 
 Take i good solid head of cabbage and re- 
 move part of the center very carefully. Pack the 
 cavity with sausage meat,' sprinkle salt over it, 
 and cover with a large cabbage leaf securely tied 
 in place. Place in a kettle of boiling water, and 
 when it is boiling sufficiently fast remove the 
 cover and boil for one hour. 
 
 Cream Slaw 
 Into a saucepan put }4 ol a. tablespoonful of 
 butter, 2 tablespoonfuls of sugar and i cupful of 
 vinegar and heat to the boiling point. Rub i 
 level teaspoonful of flour to a paste with 2 table- 
 spoonfuls of sour cream, add i beaten egg and 6 
 tablespoonfuls more of the sour cream. Pour 
 over this carefully the hot vinegar mixture and 
 return to the fire, stirring until thickened. Strain 
 it over 2 quarts of finely shaved cabbage which 
 has previously been seasoned with ^ teaspoon- 
 ful of salt and }( teaspoonful of pepper. 
 
 Stewed Carrots 
 Pare and cut into dice 2 good-sized carrots, 
 cover with boiling water, add i teaspoonful of 
 
74 LOW COST RECIPES 
 
 salt and let them simmer for two hours or until 
 tender. When done, drain, and pour over them 
 a cream sauce. 
 
 Fried Carrots 
 Pare and boil several good-sized carrots ; drain 
 thoroughly. Cut lengthwise into rather thin 
 slices, dip in egg and bread crumbs, and fry in 
 smoking hot fat. Cold carrots may be re- 
 cooked in this way. ' 
 
 Glazed Carrots 
 Wash, scrape and cut into even slices ; simmer 
 until neasfy tender in salted water ; drain, put 
 into a saucepan with i tablespoonful of butter, i 
 teaspoonful of salt, i teaspoonful sugar, and have 
 enough gtock to cover. Boil uncovered until the 
 stock is reduced to a glaze. 
 
 Carrot Fritters 
 Boil several good-sized '■carrots until very 
 tender ; press through a sieve and season to taste 
 with butter, salt and pepper. „ ; Shape the carrots 
 in small, flat cakes, and saute'in butter. 
 
 Carrots and New Potatoes 
 Clean and scrape a number of very small car- 
 rots ; wash and scrape twice as iiia'hy new pota- 
 toes. Boil the latter as usual ; dook the carrots 
 in as little water as possible, adtiing a little salt, 
 
VEGETABLES 75 
 
 sugar and i teaspoonful of butter. Quarter the 
 potatoes as soon as done and add to the carrots 
 ten minutes before they are to be served. Allow 
 the water to almost evaporate. Add another 
 teaspoonful of butter and when in the serving 
 dish sprinkle with a little finely chopped parsley. 
 
 Cauliflower Fritters 
 Use any left-over pieces of boiled cauliflower. 
 The outside green leaves if cut in pieces and 
 cooked until tender may also be used. Mix to- 
 gether 2 well-beaten eggs, J^ cupful of milk, J^ 
 teaspoonful of salt, a dash of pepper, i table- 
 spoonful of melted butter or dripping, and sufifi- 
 cient flour to make a drop batter. Have ready 
 a deep kettle partly filled with smoking hot fat. 
 Dip each piece of cauliflower into the batter, drop 
 into the hot fat and cook until golden brown. 
 
 Cauliflower au Gratin 
 From I large, firm head of cauliflower remove 
 the coarse green leaves and soak, head down- 
 ward, in cold salted water for an hour or more ; 
 this will dislodge insects or small worms. Drain, 
 place in a saucepan stalk downward, cover with 
 boiling water, add ^ teaspoonful of salt, and 
 boil gently but constantly until the central stalk 
 can be easily pierced with a fork. Drain, and 
 with a silver knife cut the head apart into flow- 
 
76 LOW COST RECIPES 
 
 erets. Make a cream sauce with i tablespoon- 
 ful of butter, i tablespoonful of flour, Y^ teaspoon- 
 ful of salt, Yi teaspoonful of white pepper and i 
 cupful of milk. Butter a baking dish and fill it 
 with alternate layers of the sauce and cauliflower. 
 With Yi cupful of fine stale bread crumbs mix a 
 pinch of salt and 2 tablespoonfuls of melted but- 
 ter. Spread this over the cauliflower and place 
 in a quick oven until browned. 
 
 Corn Dumplings 
 
 Make a good biscuit dough, roll thin, cut in 
 rounds. On each put i spoonful of seasoned 
 corn pulp, draw and pinch the edges together 
 and steam twenty minutes. Serve with chicken 
 fricassee. 
 
 Corn, Tomatoes and Onions 
 
 Thinly slice white onions and let stand in salt 
 water for half an hour, then drain. Take an 
 equal quantity of sliced tomatoes and twice as 
 much corn cut from the cob. Put in layers in a 
 buttered deep dish, seasoning well with salt and 
 pepper. Bake in a moderate oven, covered, for 
 an hour, then uncover and brown. 
 
 Corn Entree 
 Score and scrape i dozen raw ears, steam the 
 pulp twenty minutes. Put i pound of raw 
 chopped beef in a saucepan with 2 heaping 
 
VEGETABLES 77 
 
 tablespoonfuls of butter ; heat slowly and stir un- 
 til the juices are drawn out. Press out every 
 drop of juice, using a small meat press if pos- 
 sible. Return the juice to the fire, season with 
 salt, pepper, a suspicion of mace and thyme. 
 Stir in a little flour and water paste to make 
 slightly thicker than cream — the exact quantity 
 depending upon the amount of meat juice. But- 
 ter a baking dish, put in it the corn and over it 
 pour the gravy. Over all put a layer of grated 
 Swiss cheese and bake in a hot oven until well 
 browned. 
 
 Corn in Tomato Cups 
 To each pint of raw corn pulp add a high 
 seasoning of salt and pepper and 2 tablespoon- 
 fuls of melted butter. From large firm tomatoes 
 cut off the stem end and scoop out the centers. 
 Fill with the prepared pulp, stand close together 
 in a baking dish and bake for half an hour in a 
 quick oven. 
 
 Corn Boats 
 Boil nicely shaped sweet potatoes until almost 
 done. Cool, skin, halve them lengthwise and 
 scoop out the inside of each. Rub inside and 
 out with soft butter, dust with salt and pepper. 
 Fill with corn pulp, well seasoned, cover with a 
 little cream sauce, then with buttered crumbs and 
 bake in a moderate oven. 
 
78 LOW COST RECIPES 
 
 Baked Peppers and Corn 
 Score and scrape from the cobs enough raw 
 corn to make i pint. Open 2 sweet green pep- 
 pers, remove seeds and white veins and shave 
 very fine. Put corn and peppers in a buttered 
 baking dish, seasoning with salt. Pour over the 
 top I cupful of thin cream with which has been 
 mixed i beaten egg and 2 tablespoonfuls of 
 melted butter. Bake for forty minutes in a 
 quick oven. 
 
 Corn and Celery Fritters 
 The combination of celery and corn in fritters 
 is a good one. A cupful of the raw, pulped corn 
 is to be mixed with the same amount of finely 
 chopped celery, and to this add }4 teaspoonful 
 of salt, % oia. teaspoonful of pepper, 2 eggs, the 
 whites and yolks beaten separately, 3 tablespoon- 
 fuls of flour and i teaspoonful of baking-powder. 
 Drop by spoonfuls into a little hot butter or but- 
 ter and lard mixed, and fry quickly. Should the 
 batter prove a trifle thin (as it may if the corn is 
 very milky), add part or all of another spoonful 
 of flour. 
 
 Cucumbers Espagnole 
 
 Take young, firm cucumbers ; peel and cut 
 
 lengthwise in thick slices. Dip each slice in 
 
 flour which has been highly seasoned with salt 
 
 and pepper and quickly fry to a rich brown in a 
 
VEGETABLES 79 
 
 little hot dripping. Lift, drain well from the fat 
 and arrange in a shallow saucepan. In the mean- 
 time cook slowly I tablespoonful of minced onion 
 in I tablespoonful of butter. When changing 
 color add i tablespoonful of finely chopped ham 
 or bacon — preferably the former — and 2 scant 
 tablespoonfuls of flour. Stir until well colored 
 then add }^ oi a. cupful of thin strained tomato 
 and I cupful of beef stock or gravy ; stir until 
 smoothly thickened ; season with salt and pepper. 
 Strain this over the browned cucumbers in the 
 saucepan and simmer slowly until they are very 
 tender but not broken. Have ready pieces of 
 hot buttered toast the size and shape of the cucum- 
 ber slices. Arrange these on a hot platter, place 
 the cucumbers on them and pour the sauce round. 
 
 Cucumbers, Brown Sauce 
 Pare and slice lengthwise some firm cucum- 
 bers. Salt and pepper each piece, flour well and 
 fry quickly in a little butter. To the fat remain- 
 ing in the pan add i tablespoonful of flour, stir 
 until brown, slowly add i cupful of water or 
 stock and stir until smoothly thickened. Season 
 to taste and pour round the cucumbers. Young 
 squash may be cooked in the same way. 
 
 Cucumber Ragout 
 Pare and cut some nice cucumbers in half-inch 
 crosswise slices. Slice equal amounts of firm to- 
 
8o LOW COST RECIPES 
 
 matoes and medium-sized white onions. Flour 
 and fry together the cucumbers and onions, using 
 a little salt pork fat or butter. When brown lay 
 in the tomatoes, add i tablespoonful of fiour 
 rubbed to a paste with a little extra fat. Stir in 
 Yi pint of water (or weak stock if on hand) ; 
 when smoothly thickened add i teaspoonful of 
 salt, pepper to taste and simmer, covered, for one 
 hour. Just before serving add i tablespoonful of 
 walnut catsup. 
 
 Stuffed Cucumbers 
 Chop fine any kind of cold cooked meat, 
 measure and add to it one-half of its bulk of cold 
 boiled rice and a high seasoning of salt, pepper, 
 onion juice and a pinch of curry powder. Pare 
 large cucumbers, cut in two-inch lengths and 
 carefully scoop out the centers. Fill with the 
 stuffing and lay in a shallow pan. Pour in a 
 half inch of seasoned beef stock, cover and 
 simmer slowly at the side of the fire until the cu- 
 cumbers are tender. Serve on thin squares of 
 toast, pouring the gravy round at the last. 
 
 Smothered Cucumbers 
 
 For this dish use cucumbers which are quite 
 
 old but not yellow. Pare and cut lengthwise in 
 
 quarters. Scrape off and discard the seeds. Cut 
 
 the pulp into half-inch pieces, measure and place 
 
VEGETABLES 8i 
 
 in a saucepan. For each pint add a scant Yz tea- 
 spoonful of salt, a pinch of sugar, }^ oi a. tea- 
 spoonful of paprika (sweet red pepper) and i 
 tablespoonful of butter. Cover closely, stand 
 over the front of the fire for five minutes, shak- 
 ing vigorously, then draw back where the cu- 
 cumbers will cook slowly for fifteen minutes. No 
 liquid is needed as sufificient will be drawn from 
 the vegetable to form a sauce. Garnish with 
 toast points. 
 
 Cucumber Fritters 
 Pare, discard seeds and grate rather old cu- 
 cumbers. Press and discard the juice. To i 
 pint of pulp add 3 well-beaten eggs, ^ teaspoon- 
 ful each of salt and black pepper and enough 
 flour to make a drop batter. Fry by spoonfuls 
 dropped in deep fat or saute in a little fat in a 
 spider. Squash or tomato fritters may be made 
 in the same way. 
 
 Fried Eggplant 
 With a sharp knife cut a firm eggplant in 
 quarter-inch slices. Trim off the skin, dip each 
 slice in slightly beaten egg, then cover with fine 
 dry bread crumbs. Have some fat heated in a 
 kettle ; it should be at least an inch deep and 
 smoking hot. Drop in as many slices as can be 
 cooked at once and fry golden brown. When 
 
82 LOW COST RECIPES 
 
 well colored skim out and drain each piece on 
 soft paper before arranging on a hot platter. Do 
 not pile one on another and do not salt or the 
 pieces will quickly lose their crispness ; serve at 
 once. This method gives a more digestible result 
 than sauteing in a shallow pan, and the prelimi- 
 nary salting and pressing out of the acrid juice 
 can be dispensed with. 
 
 Baked Eggplant 
 To bake, boil the whole eggplant in salted 
 water for twenty minutes, halve it with a sharp 
 knife, scoop out the centers ; chop and mix this 
 portion with bread crumbs, a little finely cut raw 
 tomato, chopped parsley, onion juice and season- 
 ings. Refill the shells with the mixture, cover 
 with buttered crumbs and bake for half an hour 
 in a hot oven. 
 
 Baked Onions 
 Peel and cut white onions in thick slices. 
 Place in a saucepan, add i teaspoonful of salt, 
 cover with boiling water and boil for ten minutes. 
 Arrange in layers in a baking dish with salt, 
 pepper and bits of butter. Pour in stock to half 
 fill the dish and bake slowly until tender. In a 
 frying-pan stir i tablespoonful of butter and ^ 
 of a cupful of coarse bread crumbs until slightly 
 browned, then cool. Mix with an equal quantity 
 
VEGETABLES 83 
 
 of grated cheese, dust with pepper, spread over 
 the onions and return to the oven until the cheese 
 is melted. 
 
 Creamed Onions 
 Select onions of medium and even size; the 
 white variety is milder than the red. Peel, cover 
 with boiling water, let stand for five minutes, 
 then drain ; this makes them less rank in flavor. 
 Place in a saucepan, add yi teaspoonful of salt, 
 barely cover with boiling water, and boil slowly 
 until tender through and through ; this will take 
 fully an hour and a half unless they are small. 
 In another saucepan melt and mix together over 
 the fire i large tablespoonful each of butter and 
 flour ; gradually stir in ^ of a cupful of milk and 
 a like quantity of the water in which the onions 
 are cooking. When smoothly thickened, add 
 salt and pepper to taste, transfer the cooked 
 onions to the sauce and keep at the side of the 
 fire for ten minutes. 
 
 Scalloped Onions 
 Peel I dozen white onions of moderate size 
 and boil in salted water until tender, changing 
 the water two or three times, according to the 
 delicacy of flavor desired. Prepare i cupful of 
 white sauce using i tablespoonful of butter, i 
 heaping tablespoonful of flour, }i oi a. teaspoon- 
 ful of salt, % oi a. teaspoonful of white pepper 
 
84 LOW COST RECIPES 
 
 and I cupful of milk. Drain the onions, turn 
 them into a buttered baking dish, pour over them 
 the white sauce and cover them with J^ of a cup- 
 ful of fine dried bread crumbs mixed with i tea- 
 spoonful of melted butter and a dash of salt. 
 Bake in a hot oven until the crumbs are browned. 
 
 Deviled Green Onions 
 Peel, trim and cut into inch lengths 2 bunches 
 of green onions. Cook them in i pint of veal 
 stock until tender. Make i cupful of white 
 sauce, using equal quantities of stock and milk ; 
 when smooth and thick add to this 2 finely 
 chopped gherkins, ^ of a teaspoonful of dry 
 mustard and 2 well-beaten egg yolks and take 
 from the fire. Have ready 3 or 4 slices of dry 
 toast arranged in a shallow buttered dish, pour 
 over it half of the sauce ; add the drained onions, 
 then the remainder of the sauce. Cover with a. 
 layer of buttered crumbs and brown in a quick 
 oven. 
 
 Onion Fritters 
 For this select as large green onions as pos- 
 sible, trim and cut them six inches long. Place 
 in a saucepan, cover with equal quantities of hot 
 milk and stock, add salt, pepper, i bay leaf, i 
 blade of mace and i sprig of thyme and simmer 
 for fifteen minutes or until barely tender. Drain 
 and when cold dip each into a warm, thick white 
 
VEGETABLES 85 
 
 sauce made with 2 tablespoonfuls of flour to i 
 cupful of milk, lay on a buttered platter and set 
 aside until cold. Roll in finely-sifted bread 
 crumbs, dip into slightly-beaten egg and roll 
 again in the crumbs. Fry golden brown in deep, 
 smoking hot fat. If desired, fritter batter may 
 be used in place of the sauce and the crumbling 
 omitted. 
 
 Baked Apples and Onions 
 Peel and thinly slice equal parts of onions and 
 tart apples. Butter a baking dish then fill it with 
 alternate layers of the onions, apples, salt, pepper, 
 a pinch of sugar and a few bits of butter. When 
 the dish is full pour over a little boiling water — 
 just enough to keep from burning — cover closely 
 and bake in a moderate oven until very tender. 
 
 Parsnip Fricassee 
 This is savory and good. Cut }4 pound of fat 
 pickled pork in narrow fingers, brown slightly, 
 cover with boiling water and simmer one hour. 
 Add 8 parsnips pared and quartered and more 
 water to cover; when boiling add i quart of 
 quartered potatoes and simmer until the vege- 
 tables are tender. Drain off the water and re- 
 place with milk, season highly and simmer ten 
 minutes after thickening slightly. Stir in i egg 
 mixed with milk and turn into a hot dish. 
 
86 LOW COST RECIPES 
 
 Peas and Potatoes 
 
 Take the knuckle end of a ham which has 
 2 pounds or more of meat still on it ; wash thor- 
 oughly, cut off all the rind, put in a saucepan 
 with 3 quarts of cold water, heat slowly and sim- 
 mer until the meat is tender. Transfer the ham to 
 a dish and boil the liquid rapidly until reduced to 
 I quart. Add i Y^ pints of shelled green peas and 
 15 new potatoes of medium size which have been 
 washed and scraped. Boil slowly until the two 
 vegetables are tender. Cut the ham in thin 
 slices and arrange it round the edge of a platter. 
 Turn the peas on the dish ; in the center push 
 them aside and lay in the potatoes. Sprinkle 
 with a little white pepper and send at once to 
 the table. 
 
 Saratoga Potatoes 
 
 Pare the potatoes, then cut in very thin slices 
 into ice-cold water. Soak for fifteen minutes. 
 Take out only the number of pieces at a time 
 that you are going to fry. Dry on a soft towel. 
 Fry in smoking hot fat ; remove with a skimmer, 
 and drain on brown paper. 
 
 ^ Browned Hashed Potatoes 
 
 Chop 2 cold boiled potatoes rather fine, season 
 with y^ teaspoonful of salt and a dash of pepper. 
 Put I tablespoonful of butter in a frying-pan; 
 
VEGETABLES 87 
 
 when hot, put in the potatoes, smooth them care- 
 fully over the bottom of the pan, cook slowly 
 without stirring until the potatoes are golden 
 brown and are sort of stuck together. A sprin- 
 kling of chopped parsley may be added and the 
 potatoes rolled over like an omelet. Roll very 
 carefully or they will fall to pieces. 
 
 Creamed Hashed Potatoes 
 Delicious creamed hashed potatoes are pre- 
 pared as follows : Boil small potatoes with their 
 skins on. After boiling let them get very cold, 
 then peel them and chop very fine in a chopping 
 bowl. For I pint of chopped potatoes melt 
 
 1 heaping tablespoonful of butter in a saucepan, 
 then drop the potatoes in ; pour in enough cream 
 to cover the potatoes, season with a little salt and 
 let them simmer over a slow fire until the cream 
 is absorbed ; then serve in a hot dish. 
 
 Scalloped Ham and Potatoes 
 Put through the chopper enough cold boiled 
 ham to give 1}^ cupfuls. Cut 6 large boiled po- 
 tatoes in thin slices. In a saucepan mix together 
 
 2 tablespoonfuls each of butter and flour, i scant 
 teaspoonful of salt and ^ of a teaspoonful of white 
 pepper. When bubbling, stir in gradually i pint 
 of hot milk and cook until smoothly thickened. 
 In a buttered dish put alternate layers of potato, 
 
88 LOW COST RECIPES 
 
 ham and sauce until all are used. With yi cup- 
 ful of stale bread crumbs, mix i tablespoonful of 
 melted butter, spread this over the top and bake 
 in a quick oven until browned. 
 
 New Potatoes as Prepared in the South 
 Scrape and boil, as usual, medium sized and 
 small new potatoes. Place a quantity of butter 
 in the frying-pan, and when brown put the pota- 
 toes in whole, turning them again and again un- 
 til they are nicely browned on all sides. 
 
 Potatoes au Gratin 
 For breakfast potatoes au gratin are appetizing. 
 Boil 12 medium sized potatoes in the usual way 
 till tender, with a little salt, drain and dry ; then 
 divide each potato in halves, lengthways. Brush 
 over with plenty of melted butter, sprinkling 
 liberally with grated Parmesan cheese. Lay 
 them in a buttered tin and bake in a hot oven 
 until a nice light brown color. Serve hot on a 
 folded napkin. 
 
 Kentucky Potatoes 
 Pare and thinly slice 6 large potatoes ; wash 
 and soak them in cold water for half an hour. 
 Place in a baking dish, season with i teaspoon- 
 ful of salt and J5^ of a teaspoonful of white 
 pepper. Pour over 1 1^ cupfuls of milk and bake 
 
VEGETABLES 89 
 
 in a hot oven until tender — about forty minutes. 
 When half done add ^ tablespoonful of butter. 
 
 Milanaise Potatoes 
 
 Pare and boil as many potatoes as desired. 
 When done press through a ricer into a heated 
 bowl and whip with a fork, adding, litde by little, 
 enough boiling hot chicken stock to make them 
 creamy. Season with salt and white pepper, 
 then add as much whipped cream as will bring 
 them to such consistence that they can be 
 slowly beaten with an egg beater. Beat for full 
 five minutes, heap them in a buttered baking 
 dish, sprinkle with grated Parmesan cheese and 
 brown lightly in a very hot oven. Send directly 
 to the table. 
 
 Potatoes Barigoule 
 
 Peel and wash as many small potatoes as will be 
 needed for the meal. Place in a saucepan and 
 pour over them sufficient clear soup stock to cover. 
 Add ^ of a teaspoonful of salt and boil until 
 tender, then drain. In a small saucepan have 
 heating sufficient fat to immerse the potatoes — 
 the originator of this recipe calls for olive oil. 
 When the fat is smoking hot gently drop in it the 
 potatoes and cook just long enough to color them 
 a uniform brown. Drain on paper, place in a 
 serving dish, sprinkle with salt, pepper and i 
 tablespoonful of vinegar and serve quickly. 
 
90 LOW COST RECIPES 
 
 Surprise Potatoes 
 Select large smooth potatoes and bake them in 
 a very hot oven. When tender cut off the end of 
 each and with a spoon scoop out into a heated 
 bowl, taking care not to break the skins. Put 
 through a ricer or mash until smooth, and for 
 every 3 potatoes add i large teaspoonful of but- 
 ter, I tablespoonful of cream and salt and pepper 
 to taste. When well beaten stir in lightly the 
 stiffly whipped white of i egg and refill the skins. 
 Put on the covers and place in a brisk oven long 
 enough to make very hot. 
 
 Potato Roses 
 Boil mealy white potatoes, and as soon as done 
 put through a ricer and prepare with milk, butter 
 and seasoning as for ordinary mashed potatoes. 
 Have ready a pastry bag with a large sized rose 
 end. Put the potatoes in this and press out on a 
 flat, greased pan in the shape of roses. Dabble 
 the top of each with beaten egg yolk and brown 
 in a quick oven. If no pastry bag is on hand 
 shape into cones with a broad-bladed knife and 
 finish in the same way. 
 
 Potatoes Genevoise 
 Peel, wash and drain 4 rather large potatoes 
 and cut into long, thin shreds with a fluted vege- 
 table cutter, or slice, then cut into strips. Season 
 
VEGETABLES 91 
 
 them, after washing and drying, with J^ of a tea- 
 spoonful of salt and % oi a. teaspoonful of 
 white pepper. Have ready }^ oi a cupful 
 of grated Parmesan or dry American cheese. 
 Butter a number of patty pans, and fill them 
 with alternate layers of the potatoes and cheese ; 
 over the top of each drop i tablespoonful 
 of melted butter. Stand the pans on the top of a 
 hot stove for two minutes, then place in a hot 
 oven, and bake for twenty-five minutes. Send to 
 the table in the little dishes. 
 
 Philadelphia Potatoes 
 Cut into half-inch dice sufficient cold boiled 
 potatoes to measure i pint. Make a white sauce 
 by putting in a saucepan i tablespoonful of but- 
 ter, I tablespoonful of flour, }4 oi a. teaspoonful 
 of salt and J^ of a teaspoonful of white pepper. 
 Stir until mixed, then add gradually ^ of a pint 
 of hot milk, and continue stirring until thick and 
 smooth. Put potatoes and sauce in alternate 
 layers in a baking dish, pour over the top i well- 
 beaten egg, and brown in a hot oven. 
 
 Potato Turnovers 
 
 Boil and mash sufficient potatoes to measure i 
 
 pint. As soon as mashed add i well-beaten egg, 
 
 salt and pepper to taste and i tablespoonful of 
 
 flour. Turn on a well floured board, roll out 
 
92 LOW COST RECIPES 
 
 carefully and cut in circles the size of a tea 
 saucer. On each place a large spoonful of cold 
 meat chopped very fine and highly seasoned. 
 Double over and pinch each together like a turn- 
 over. Arrange on a flat greased pan, brown in a 
 hot oven and serve with a brown or tomato sauce. 
 
 Potato Roll 
 Put I cupful of cold mashed potatoes in a sauce- 
 pan, add ^ of a cupful of milk and a palatable 
 seasoning of salt and pepper, i tablespoonful of 
 chopped parsley and 2 well-beaten eggs. Mix 
 thoroughly, take from the fire, beat until light. 
 Put I tablespoonful of butter in a frying-pan ; 
 when hot, put in the potatoes spread evenly over 
 the pan, cook slowly until a golden brown. Roll 
 like omelet and serve smoking hot. 
 
 Potato Farci 
 Cut uncooked potatoes into halves ; scoop out 
 the centers with a vegetable scoop into the form 
 of a cup. Mince some cold cooked meat, season 
 it with salt and pepper, and pour over it a small 
 quantity of melted butter, say i tablespoonful to 
 each y^ pint of meat. Put this into the potato 
 cups and bake in a moderate oven until the pota- 
 toes are done. When done, take from the fire, 
 add I tablespoonful of boiling stock to each and 
 serve. The portion of the potato scooped out 
 
VEGETABLES 93 
 
 may be used for mashed potatoes or made into 
 potato croquettes. 
 
 Delmonico Hashed Potatoes 
 Pare uncooked potatoes ; cut them into very 
 small dice ; throw them into cold water and soak 
 for thirty minutes. Drain, put them in a baking 
 dish, cover with milk, dust with salt and pepper, 
 add a little butter cut in bits, and bake in a 
 moderate oven for forty-five minutes. 
 
 Potato Balls 
 Wash the necessary amount of potatoes, throw 
 without paring into boiling water and boil until 
 tender, but not soft, a little underdone. Drain, 
 remove the skins* and with a potato scoop cut 
 them into round balls. When ready to serve, put 
 them into a frying-basket, sink into smoking hot 
 fat and fry until a golden brown. Drain, dust 
 with salt and serve, either alone or as a garnish 
 to baked or broiled fish, or broiled steak. 
 
 Potato Cakes 
 Take 2 cupfuls of cold mashed potatoes ; mix 
 well with the yolk of i egg. When well mixed, 
 form into small rather flat round cakes. Put 2 
 tablespoonfuls of ham or beef drippings in a fry- 
 ing-pan, and when hot put in the cakes. Brown 
 on one side, then on the other and serve. 
 
94 LOW COST RECIPES 
 
 Creamed Raw Potatoes 
 
 Cut 6 raw potatoes into dice. Boil ten min- 
 utes in boiling salted water. Drain off the water. 
 Add milk to cover, and let simmer until potatoes 
 are tender. Then add i teaspoonful of butter, 
 chopped parsley, salt and pepper. Shake well 
 and serve. 
 
 German Potato Dumplings 
 
 Scrub any number of large potatoes and bake 
 them in their skins. As soon as done break 
 open, scoop out the insides and press through a 
 ricer, setting aside until cold. To i heaping cup- 
 ful of the potato allow ^ of a teaspoonful of salt, 
 a tiny pinch of nutmeg or mace, i tablespoonful 
 of fried bread crumbs and i teaspoonful of beef 
 suet chopped as fine as dust (this can be done by 
 sprinkling over it the measured flour). Mix to a 
 very thick batter or soft dough with beaten egg. 
 Flour the hands and mold into tiny dumplings. 
 Drop into boiling salted water and simmer for 
 fifteen minutes. 
 
 Baked Sweet Potatoes, Creole Style 
 Peel j4 dozen medium sized sweet potatoes. 
 Put them into a deep pan, and half cover them 
 with a nicely seasoned gravy from a roasting 
 joint of beef, mutton or pork. Set them in the 
 oven and bake until tender, taking care to baste 
 them from time to time. 
 
VEGETABLES 95 
 
 Sweet Potato Croquettes 
 Boil some sweet potatoes, then drain, peel and 
 mash. To i pint beat in i tablespoonful of but- 
 ter, salt and pepper to taste. As soon as they 
 can be handled form into croquettes, dip in egg 
 and crumbs and fry brown in deep, smoking hot 
 
 fat. 
 
 Salsify Fritters 
 
 Scrape the salsify, throw it for a few minutes 
 
 into cold water, then cut it in small pieces and 
 
 cook it until done in slightly salted water. While 
 
 hot, mash with i tablespoonful of butter. Make 
 
 a batter of i egg, i tablespoonful of flour, i of 
 
 milk, season with pepper and salt. Make the 
 
 salsify into small flat cakes, dip in the batter and 
 
 fry in boiling lard. ^ 
 
 Creamed Spinac|i 
 Wash, cook, drain and chop fine j4 peck of 
 spinach. In a saucepan melt i tablespoonful of 
 butter ; add i tablespoonful of flour, ^ teaspoon- 
 ful of salt, ^ of a teaspoonful of pepper and 
 cook for two minutes. Gradually stir in ^ of 
 a cupful of rich milk until smoothly thickened. 
 Add the spinach ; draw to one side and simmer 
 gently for ten minutes. Serve on toast. 
 
 Scalloped Spinach and Macaroni 
 Scalloped spinach and macaroni is an Italian 
 combination of decided merit. Pick over and 
 
96 LOW COST RECIPES 
 
 wash the spinach carefully, then boil in salted 
 water until tender ; drain, pressing with consid- 
 erable force that it may be as dry as possible, 
 then put through the food chopper. Boil J^ of a 
 package of macaroni in salted water until tender, 
 turn into a colander and rinse with cold water ; 
 let stand to drain, then cut in two-inch lengths. 
 Hard boil 2 eggs and heat ^ cupful of brown 
 sauce or gravy. Mix this with the spinach and 
 season well. In a deep, buttered dish put alter- 
 nate layers of the macaroni, spinach, chopped 
 eggs and grated cheese until the dish is filled. 
 Have cheese on top, dot with bits of butter and 
 bake in a hot oven until browned. 
 
 Squash PufTs 
 Press dry cooked squash through a sieve ; to 
 each cupful add 2 tablespoonfuls of melted but- 
 ter, 4 tablespoonfuls of milk, salt and pepper to 
 taste, 2 beaten egg yolks. When well beaten 
 fold in carefully the 2 whites stiffly beaten. Turn 
 into buttered cups or molds, stand in a pan of 
 hot water, place in a moderate oven until firm in 
 the center. Turn out carefully and serve with a 
 good white sauce. 
 
 Stuffed Squash k la Creole 
 Use I or more crookneck or patty pan 
 squashes. Cut out a piece at the stem end and 
 
VEGETABLES 97 
 
 carefully remove seeds and central soft pulp. 
 Dry some sliced bread very thoroughly in the 
 oven, then put it through the food chopper. 
 Make an estimate of the quantity of filling 
 needed to stuff the squash ; then for each cupful 
 of bread crumbs allow y^ cupful of chopped firm 
 tomato (watery juice discarded), i tablespoonful 
 of chopped onion, 2 tablespoonfuls of chopped 
 sweet red pepper, a scant % teaspoonful of salt, 
 2 dashes of cayenne, i heaping tablespoonful of 
 chopped boiled ham and 2 tablespoonfuls of 
 melted butter. Lightly fill the squash with this, 
 pin on the covers and steam until very tender. 
 Cut in slices and serve with a savory tomato 
 sauce. 
 
 Tomatoes Portugaise 
 Peel and thinly slice 2 mild onions. Peel and 
 cut into quarters i quart of small firm tomatoes. 
 Put together in a saucepan, cover and cook 
 slowly for twenty minutes, shaking occasionally 
 to prevent sticking. Add i pint of thickened 
 beef gravy and a high seasoning of salt and pep- 
 per. Cook fifteen minutes longer, add i pint of 
 hot boiled rice, stir carefully for a moment and 
 send to the table with an extra bowl of the gravy. 
 
 Tomato Curry 
 Tomato curry may be a new idea to some — it 
 certainly is a tasty dish. Scald, skin and cut 
 
98 LOW COST RECIPES 
 
 fine 4 large tomatoes ; finely chop i small onion 
 and I tart apple. Fry the onion in i teaspoonful 
 of butter, add the apple and cook for five min- 
 utes. Pour over enough stock to cover, stir in 
 the tomatoes, i teaspoonful of lemon juice or 
 vinegar, i small teaspoonful of curry powder and 
 salt to taste. Heat to the simmering point, add 
 Yz cupful of well washed rice and cook until the 
 moisture is barely absorbed, then stir in i table- 
 spoonful of butter. 
 
 Tomatoes Lyonnaise 
 Peel J^ dozen firm tomatoes of medium size 
 and cut into eighths. Peel and chop rather 
 coarsely 2 Bermuda onions or use i small Span- 
 ish onion. Put the latter in a frying-pan with i 
 large tablespoonful of butter and cook very 
 slowly, stirring occasionally, until the onion be- 
 gins to change color. Add the tomatoes and a 
 high seasoning of salt and pepper ; draw the pan 
 forward and cook more rapidly for about twenty 
 minutes or until the tomatoes are quite tender. 
 Add y^ cupful of strong beef stock and simmer 
 for five minutes longer. Sprinkle in i table- 
 spoonful of finely chopped parsley and turn into 
 a serving dish. 
 
 Tomatoes Stuffed with Macaroni 
 Cut off the stem ends of solid tomatoes and 
 with a spoon carefully remove the seeds. Cut 
 
VEGETABLES 99 
 
 the macaroni in very small pieces, season it with 
 salt, pepper and onion juice, and fill the cavities. 
 Lay a bit of butter on each and bake thirty min- 
 utes in a quick oven. 
 
 Tomato Toast 
 Stew j4 oi a. can of tomatoes, i clove, a sprig 
 of parsley, a slice of onion, J^ of a cupful of 
 water and salt and pepper to taste for twenty 
 minutes, then press through a sieve. Return to 
 the fire, thicken with i scant tablespoonful of 
 corn-starch or i tablespoonful of flour dissolved 
 in a littie cold water, and simmer for five min- 
 utes. Have ready a number of slices of toasted 
 bread. Spread on a platter, pour the tomato 
 over them, cover for a moment or set in a cool 
 oven that the toast may soak and swell, and 
 serve, Nice for lunch or a hot supper 
 
 Tomatoes on Toast, Indian Style 
 Cut a number of half-inch slices of stale bread 
 and stamp into rounds with a biscuit cutter. 
 Saute them a pale brown on both sides in a little 
 hot butter and drain on unglazed paper. Select 
 large firm tomatoes and cut into thick slices, al- 
 lowing 2 for each slice of bread. Open a good 
 sized green pepper, remove seeds and veins and 
 shave into strips with a sharp knife. Drop these 
 into boiling water for a moment, skim out, drop 
 
loo LOW COST RECIPES 
 
 into ice water for five minutes and dry in a towel. 
 Wipe the sliced tomatoes dry, flour thoroughly 
 and fry quickly a golden brown in butter. Lay 
 a slice on each piece of bread, dust with a little 
 salt, sprinkle with some of the prepared strips of 
 pepper, cover with a second slice of tomato. 
 Have I or 2 yolks of hard-boiled eggs in a potato 
 masher, press a little over the top of each and 
 put a circle of finely chopped parsley round the 
 edge. Serve at once on a heated dish. 
 
 Vegetable Stew 
 Parboil 2 pared potatoes, i turnip, i carrot 
 and I onion. Drain and cut in half inch dice. 
 Chop fine 2 square inches of fat salt pork, put in 
 a kettle and cook slowly until well tried out. 
 Skim out the pork fragments, stir in i table- 
 spoonful of flour and brown slightly then gradu- 
 ally add I pint of good beef stock or, failing that, 
 boiling water. Season well with salt and pep- 
 per, add the diced vegetables with i cupful each 
 of shelled peas, lima beans and corn cut from 
 the cob. Simmer together until all are tender, 
 add a little chopped parsley and serve. 
 
 Vegetable Croquettes 
 Prepare for this dish a day in advance by 
 cooking extra quantities of vegetables. Boil 
 and mash some potatoes. For i pint add i cup- 
 
VEGETABLES loi 
 
 ful each of chopped boiled carrots and beets, 
 green peas, a high seasoning of salt and pepper, 
 2 tablespoonfuls of grated onion, 2 tablespoon- 
 fuls of melted butter and i tablespoonful of 
 chopped parsley. Mold into small croquettes. 
 Dip each into slightly beaten egg, roll in fine 
 dry bread crumbs and fry golden brown in deep, 
 smoking hot fat 
 
 Chupe 
 Melt I tablespoonful of butter and fry in it i 
 medium sized onion minced with 2 tomatoes, 
 some minced parsley and marjoram ; add to this 
 6 potatoes pared and sliced and stew for five 
 minutes ; cover with hot water and add 2 table- 
 spoonfuls of rice ; when both are tender beat i 
 egg, add to it i cupful of milk and stir both into 
 the stew just before serving; lastly, crumble in 
 I small cream cheese. 
 
SALADS 
 
 White Mayonnaise Without Oil 
 Put the yolks of 2 raw eggs, i tablespoonful 
 of butter, a dash of cayenne, and J^ teaspoonful 
 of salt in a saucepan and stand in another pan 
 partly filled with hot water over the fire. Stir 
 continuously, and when it begins to thicken draw 
 to one side and add by degrees 2 more table- 
 spoonfuls of butter. When all have been in- 
 corporated and the mixture is thick and smooth, 
 take off and strain into a bowl. When ready to 
 use stir in 4 tablespoonfuls of very thick whipped 
 cream. 
 
 Mayonnaise Without Oil 
 In a saucepan put i salt-spoonful of ground 
 mustard, ^ of a teaspoonful of salt, % oia tea- 
 spoonful of white pepper or a dash of cayenne, 
 ^ of a cupful of vinegar and i tablespoonful of 
 butter ; set over the fire where it will heat with- 
 out boiling. Into a double boiler drop 2 large or 
 3 small eggs ; beat them just enough to mix and 
 add I large tablespoonful of butter cut into bits. 
 Stir until the egg is slightly warmed and the 
 butter begins to melt, then add gradually the 
 vinegar mixture, stirring all the time. Continue 
 
SALADS 103 
 
 th^ stirring until the mixture thickens. During 
 the thickening process the upper boiler should be 
 lifted from the fire a number of times, as if it 
 thickens too rapidly it is almost sure to curdle. 
 When properly made it is very thick and creamy, 
 and if strained into a glass jar, covered and set in 
 a cool place it may be kept for two weeks or more. 
 
 French Dressing 
 In a bowl or saucer put 4 tablespoonfuls of 
 olive oil, j4 ol a. teaspoonful of salt and a little 
 white pepper or a dash of cayenne. Stir for a 
 moment to partially dissolve the salt, then add 
 slowly, stirring all the time, i tablespoonful of 
 lemon juice or vinegar ; the latter may be plain 
 or flavored with tarragon or other herb. When 
 the mixture is well blended, it will be slightly 
 thickened and have a grayish appearance. Use 
 at once, as it quickly separates. 
 
 Fish Salad 
 Separate into small pieces or flakes }^ pound 
 of cold fish, slice an equal quantity of cold cooked 
 potato, chop 2 gherkins fine ; mix well and season 
 with chopped parsley, salt and pepper. Place in 
 a dish and cover with mayonnaise dressing. 
 
 Rice Salad 
 To 2 cupfuls of cold boiled rice take i cupful 
 of finely diced deep red beets and i cupful of 
 
I04 LOW COST RECIPES 
 
 chopped or cut celery. Do not mix together 
 until just before serving, then combine with a 
 French dressing and serve in cups made of 
 lettuce leaves. 
 
 Tasty Salad 
 
 Wash, then soak in cold water, the inside 
 leaves of tender lettuce, drain it, dry it on a nap- 
 kin and arrange it tastefully on a flat dish ; make 
 a salad by slicing 2 bananas, 12 white grapes, 
 I stalk of celery and 24 peanuts, or any pre- 
 ferred kind of nut ; mix well and spread it on the 
 leaves, then cover it with mayonnaise or French 
 dressing ; serve with salted wafers and neufchatel 
 cheese, ice cold. 
 
 Hot Egg Salad 
 
 Into a small saucepan put i tablespoonful of 
 olive oil and set over the fire. When very hot 
 break into it 3 fresh eggs ; as they begin to set 
 stir them slightly so as to partially mix the yolks 
 and whites and yet have them show separately. 
 When firm turn out on a dish, garnish with 
 chopped pickles and a little freshly grated lemon 
 peel and serve at once with a French dressing. 
 
 Hot Potato Salad 
 Cut into dices sufificient bacon to measure ^ 
 of a cupful and fry slowly until lightly colored. 
 
SALAua 105 
 
 Skim out the bacon and in the fat fry 2 table- 
 spqonfuls of chopped onion ; as it begins to color 
 add 3 tablespoonfuls of vinegar, a dash of salt 
 and cayenne and 2 tablespoonfuls of beef broth 
 or liot water. Have ready 3 pints of hot diced 
 boiled potatoes, pour over them the hot dress- 
 ing, add the bits of bacon, toss for a moment 
 and turn into the salad bowl. 
 
 Ham Salad in Potato Nests 
 Mince i cupful of boiled or fried ham, 4 hard- 
 boiled eggs (boil at least twenty minutes), i tea- 
 spoonful of celery seed, i of mustard, i spoonful 
 of Worcestershire sauce, 2 green peppers. Make 
 nests of cold mashed potatoes, fill with ham heap- 
 ing high, dress with mayonnaise and minced 
 parsley or lettuce. 
 
 Ham Salad 
 This forms a luncheon dish a little out of the 
 ordinary. To i cupful of minced ham add 2 
 hard-boiled eggs previously chopped fine, saving 
 the yolk of one for sprinkling over the top of 
 dish. A tiny pinch of mustard or whatever 
 flavoring is preferred is added and the whole 
 moistened with vinegar and a very little onion 
 juice. Edge the salad bowl with lettuce leaves, 
 turn the mixture into it and sprinkle the yolk of 
 one of the hard-boiled eggs over the top in spots. 
 
io6 LOW COST RECIPES 
 
 This may be served on individual dishes as an 
 entree by placing a large spoonful on a lettuce 
 leaf and adding a spoonful of made dressing in 
 the center. 
 
 Whole Tomato Salad 
 
 For each guest, wash and dry i nice solid 
 tomato, cut a slice from the stem end, remove the 
 pulp with the fingers ; chop fine some pineapple, 
 orange, banana, or any variety of fruit, fresh or 
 canned, and i small sweet green pepper ; mix the 
 fruit, and fill it into the tomato ; on top of this 
 (if the flavor is liked) put 2 slices of cucumber, 
 placing them on the ice until thoroughly chilled ; 
 at serving time place each tomato on a lettuce 
 leaf, cover the top with rich cream, French, or 
 mayonnaise dressing; serve with unsweetened 
 crackers as an accompaniment. 
 
 Nantese Salad 
 
 Peel 3 medium sized Spanish onions, scoop out 
 I teaspoonful of the center of each and put in the 
 hollow a bit of butter sufficient to half fill it. 
 Add a slight seasoning of pepper and salt, place 
 in a baking pan and bake in a 'moderate oven 
 until they are brown. When cold cut into 
 quarters and place on a bed of watercress. 
 Skin and bone 6 sardines, cut into halves and 
 lay on the pieces of onion. Pour over some 
 
SALADS 107 
 
 mayonnaise, to i cupful of which one teaspoonful 
 of curry powder has been added. 
 
 Marguerite or Daisy Salad 
 Take just as many hard-boiled eggs as there 
 are persons to be served. Remove the yolks 
 and mash them fine with a perforated spoon, 
 add salt, pepper, mustard and a litde melted but- 
 ter, mix thoroughly. Lay a lettuce leaf on a 
 salad plate and arrange the yolk on it for the 
 center of the " Marguerite." Cut the whites into 
 strips and lay around the edge for the petals of 
 the daisy. Pour over it a mayonnaise dressing. 
 
CHEESE DISHES 
 
 Italian Polenta 
 
 The Italians appreciate the value of cheese as 
 an every-day article of food and have a number 
 of delightful ways of preparing it. This is an ex- 
 cellent every-day dish. Make a thick mush of 
 corn-meal, seasoning it highly with salt and 
 plenty of black pepper. Cook over hot water 
 for an hour. Then for each pint of the mush stir 
 in I cupful of grated cheese, the ordinary kind 
 found in any grocery store. Stir often until the 
 cheese melts then turn into a greased pan. 
 When done cut in slices. This may be served in 
 two ways. Cut in two inch squares and saut6 
 quickly in a little butter or spread on a buttered 
 pan ; sprinkle thickly with cheese, add a second 
 layer and sprinkle again, this time with cheese 
 mixed with buttered crumbs. Place in a hot 
 oven until slightly browned. 
 
 Genoa Ramekins 
 
 Use either individual baking dishes or one 
 large shallow dish ; earthenware is in this case 
 
CHEESE DISHES 109 
 
 preferable to agate or tin. Cut stale bread in 
 two inch slices, freeing it from crust. Have 
 ready a raw custard made with 2 eggs, a pinch 
 of salt and dash of pepper to each pint of milk ; 
 also have some grated cheese. Lay the bread on 
 a platter and pour over it the custard, basting 
 until as much liquid as possible has been absorbed. 
 Transfer carefully to the buttered dishes, fitting 
 them in nicely. Cover the top of each piece 
 with an inch layer of grated cheese, dusting it 
 with a very little salt and pepper. Place in a 
 slow oven until the custard sets and cheese 
 melts ; it may be necessary to cover for a part of 
 the time if the oven is hot. This dish may be 
 made still more nutritious by scooping a slight 
 hollow in the center of each piece of soaked 
 bread (when in the dish), dropping in i raw egg 
 then covering with the cheese. This is delight- 
 ful. 
 
 Cheese Toast 
 
 Allow as many thin slices of stale bread as 
 will be used at the meal. For 6 slices allow j4 
 cupful of grated stale cheese. In a saucepan 
 melt and mix together i large tablespoonful of 
 butter, 2 tablespoonfuls of flour, % teaspoonf ul of 
 salt and a dash of pepper. Stir in gradually i 
 pint of hot milk, making a smooth sauce. Keep 
 hot at the side of the fire. Toast the bread 
 
no LOW COST RECIPES 
 
 nicely. Stir the cheese into the sauce and as 
 soon as it is melted pour over the buttered toast. 
 Cover a moment that it may soak and soften then 
 serve. 
 
 Cheese Timbales 
 
 Butter some timbale molds ; roll out some 
 pastry and line the molds. Put into a saucepan 
 I tablespoonful of butter with i tablespoonful of 
 flour, mix till smooth over the fire ; add y^ cup- 
 ful of milk ; stir till they boil ; cook five minutes ; 
 then add i heaping tablespoonful of grated 
 cheese, 2 well-beaten eggs, seasoning of salt, 
 pepper and cayenne ; fill the molds witii this 
 and bake for twenty minutes. Turn out care- 
 fully and serve hot. 
 
 Cheese Fondue 
 
 Sift sufficient stale bread crumbs to make i 
 cupful. Grate ^ of a pound of dry cheese. 
 Soak the crumbs in i pint of fresh milk. Add 
 3 eggs whipped very light, i scant tablespoonful 
 of butter melted, a pinch of baking-soda dissolved 
 in a few drops of warm water, salt and pepper 
 to taste and the grated cheese. Pour this into a 
 buttered baking dish, sprinkle thickly with dry 
 crumbs and bake in a quick oven until golden 
 brown. Serve at once as it soon falls. 
 
CHEESE DISHES iii 
 
 Cheese Puff 
 Make a smooth batter by stirring i cupful of 
 milk into an equal measure of sifted flour ; season 
 with salt and pepper and the least dash of sugar ; 
 stir into this }i oi a cupful of strong, well flavored 
 grated cheese, beat thoroughly and pour into a 
 buttered baking dish. It will puff to three times 
 its height in baking and must be eaten at once. 
 
 Cheese Pudding 
 Mix together in a basin }4 pound of grated 
 cheese, i teaspoonful of flour, salt and pepper to 
 taste, I tablespoonful of bread crumbs ; then add 
 I cupful of boiling milk, i heaping teaspoonful 
 of butter, the yolks of 2 eggs, and the whites well 
 beaten. Mix gently ; pour into a buttered baking 
 dish, and bake for twenty minutes in a moderate 
 oven. Serve hot. 
 
 Cheese Batter Pudding 
 Beat 2 eggs well together, add i cupful of 
 milk, j4 teaspoonful of salt, i teaspoonful of 
 baking-powder and i cupful of flour. Beat hard 
 for three minutes then stir in i cupful of grated 
 cheese. Pour into a shallow buttered pan, sprin- 
 kle a little more cheese over the top, add i large 
 teaspoonful of butter cut into bits and bake for 
 an hour in a hot oven. Serve for luncheon or 
 supper. 
 
112 LOW COST RECIPES 
 
 Cheese and Cracker Pudding 
 Fill a shallow pudding dish with alternate 
 layers of broken crackers, grated cheese and a 
 sprinkling of salt and pepper. Over the top 
 layer put i spoonful of butter in bits. Pour in 
 enough milk .to just show under the top layer. 
 Cover and bake in a moderate oven for three- 
 quarters of an hour, uncovering when two-thirds 
 done. 
 
 Baked Cheese Omelet 
 
 Soak I scant cupful of fine stale bread crumbs 
 in I pint of milk to which has been added i salt- 
 spoonful of baking-soda dissolved in i teaspoon- 
 ful of hot water. When thoroughly soaked add 
 2 eggs beaten until very light, J{ of a teaspoon- 
 ful of salt, one dash of cayenne, i scant cupful of 
 grated cheese and i tablespoonful of melted but- 
 ter. Turn quickly into a greased baking dish 
 and place in a very hot oven. Serve as soon as 
 it is well puffed up and pale brown, as it quickly 
 falls. 
 
 Cheese Balls 
 
 Beat the whites of 2 eggs to a stiff frbth, add 
 a pinch of salt and a few grains of cayenne pep- 
 per, then add 2 tablespoonfuls of grated cheese, 
 mixing all thoroughly. It should be quite a dry 
 paste. Roll this mixture into small balls ; brush 
 
CHEESE DISHES. 113 
 
 over with beaten egg, roll in fine bread crumbs 
 and fry to a golden color in smoking hot fat, 
 drain on white paper and serve at once on a 
 folded napkin. 
 
 Cheese Straws 
 Cheese straws are particularly nice, and look 
 very dainty. To make them have 3 ounces of 
 grated cheese, 2 ounces of flour, 2 tablespoonfuls 
 of butter, the yolk of i egg and a seasoning of 
 salt and pepper. Rub all the dry ingredients 
 together, then add the yolk and mix to a paste ; 
 turn out on a floured baking board, roll out very 
 thinly ; cut part of the paste into neat strips about 
 3 inches long and the rest into rings. Bake on 
 a greased tin until yellow and crisp in a moderate 
 oven, and serve piled high, the straws being laid 
 into the rings. They may be eaten hot or cold. 
 
 Deviled Crackers 
 Mix together 3 tablespoonfuls of grated cheese, 
 Ji( of a teaspoonful of dry mustard, i teaspoonful 
 of anchovy paste, a dash of cayenne and i salt- 
 spoonful of salt. Blend this with i heaping table- 
 spoonful' of butter, spread over the crackers and 
 put in a hot oven until they begin to color. 
 
BREADS, BISCUITS, WAFFLES, GRID- 
 DLE CAKES, ETC. 
 
 Corn Bread 
 Those who like corn-meal will find this a 
 simple recipe. Put i pint of fine corn-meal, i tea- 
 spoonful of salt and i heaping tablespoonful of 
 shortening in a bowl. Pour over just enough 
 boiling water to moisten, cover and let stand 
 until blood warm. Add 2 beaten eggs, i cupful 
 of milk and enough sifted flour to make a thin 
 batter. Stir in i heaping teaspoonful of bak- 
 ing-powder, beat hard and pour a 'scant inch 
 thick in a well-greased pan. Bake about twenty- 
 five minutes in a hot oven. 
 
 Com Bread with Sour Milk 
 One cupful of sour milk, i cupful of sweet 
 milk, 2 cupfuls of corn-meal, i cupful of flour, J^ 
 cupful of sugar, i^ tablespoonfuls of melted but- 
 ter or lard, i teaspoonful of salt, i teaspoonful of 
 soda, 2 eggs. Add butter to milk, then the 
 sugar, salt, soda, eggs, flour and meal. Beat 
 quickly and well. Bake half an hour in a very 
 hot oven. 
 
BREADS, BISCUITS, ETC. 115 
 
 Virginia Corn Bread 
 Dissolve I tablespoonful of butter in 3J5^ pints 
 of boiling milk ; stir in i quart of corn-meal ; 
 when cool add ^ pint of wheat flour, i teaspoon- 
 ful of sugar, i teaspoonful of salt and 2 eggs 
 well beaten ; mix well together and bake in two 
 cakes. The tins must be well buttered. 
 
 Corn-Meal Dodgers 
 Mix together i quart of corn-meal and i tea- 
 spoonful of salt then rub in i J^ tablespoonfuls of 
 shortening, working it in thoroughly with the 
 hands. Slowly add just sufficient boiling water 
 to make a stiff paste which can be molded. Make 
 into thick pats, place an inch apart on greased 
 pans and bake in a quick oven until crisply 
 browned. 
 
 Carolina Corn-Meal Rolls 
 Mix I pint of finely ground white corn-meal 
 and I scant tablespoonful of salt. Drop in J^ of 
 a tablespoonful of butter and pour over sufficient 
 boiling water to make a very stiff dough. As 
 soon as it can be handled, work it well with the 
 hands, make up into oblong rolls and lay in a 
 pan thickly sprinkled with dry corn-meal. Bake 
 from half to three-quarters of an hour in a hot 
 oven. When well made they will split open on 
 top during the baking. 
 
ii6 LOW COST RECIPES 
 
 Rhode Island Johnny Cake 
 Use white, soft ground meal, not the usual 
 granulated variety. For each cupful add J^ of a 
 teaspoonful of salt. Dampen with boiling water, 
 using only enough to barely moisten. Cover and 
 let stand for ten or fifteen minutes, then grad- 
 ually add cold milk, enough to make a thick 
 batter which will hold its shape when dropped. 
 Drop by spoonfuls on a hot griddle which has 
 been greased with salt pork fat. When brown 
 put a bit of butter on the top of each and turn 
 over. When the second side is nicely browned 
 transfer to a pan and stand in the oven for about 
 five minutes. 
 
 Spider Corn Cake 
 When one possesses an old-fashioned, heavy 
 iron frying-pan or spider it will be found just the 
 thing for a spider corn cake. To make this 
 breakfast bread mix together ^ of a cupful of 
 fine white corn-meal, 2 tablespoonfuls of flour, Yz 
 teaspoonful of salt, ^ of a teaspoonful of sifted 
 baking-soda and i tablespoonful of sugar. Beat 
 I egg, add to it i cupful of sour milk and % of a 
 cupful of sweet milk. Stir this into the dry mix- 
 ture and beat well. Have a tablespoonful of 
 butter melted and warm in the spider ; turn the 
 pan round that bottom and sides may be thor- 
 oughly greased, then pour the remainder into the 
 
BREADS, BISCUITS, ETC. 117 
 
 batter and beat again. Pour the batter into the 
 hot pan and shake to level it, then very gently 
 pour over the top another J^ cupful of sweet 
 milk. Do not attempt to stir it in but place 
 quickly in a hot oven and bake for about twenty 
 minutes. 
 
 Baps 
 Sift 4 pounds of flour into a basin, melt 4 
 ounces of butter in ij4 pints of sweet milk, make 
 a space in the center of the flour and pour in the 
 milk, add i teacupful of fresh yeast, mix and stir 
 well, then add i dessert-spoonful of salt, and 2 
 well-beaten eggs and stir them well into flour and 
 let stand in a warm place for six hours. Then 
 beat it up one way with your hand for fifteen 
 minutes and form the rolls with as little flour as 
 possible. You may put this dough in small pans 
 or form into round rolls, bake them in a hot oven 
 for twenty minutes, and brush them over with a 
 little water when you take them out of the oven. 
 
 Southern Rice Bread 
 Put 2 cupfuls of boiled rice in a bowl, add 2 
 cupfuls of milk and the well-beaten yolks of 4 
 eggs. Sift in gradually i cupful of flour, add }4 
 of a teaspoonful of salt, 2 tablespoonfuls of butter 
 melted, and the whites of the eggs whipped to a 
 stiff froth. Turn into a shallow well-greased pan 
 and bake for thirty minutes in a moderate oven. 
 
ii8 LOW COST RECIPES 
 
 Johnny Cake 
 
 Scald I pint of milk in a double boiler. Sift 
 in ^ of a cupful of corn-meal which has been 
 mixed with i Y^ teaspoonfuls of salt. Stir until 
 just thick enough to be creamy, not at all thick 
 or stiff, then take off quickly. Drop in the 
 beaten yolks of 4 eggs, beating hard. Add the 
 stiffly beaten whites, turn instantly into a shallow 
 well-greased pan and bake about half an hour in 
 a hot oven. 
 
 Buttermilk Bread 
 
 Use buttermilk which is not too sour. Heat 
 I quart of it to the boiling point, stirring fre- 
 quently to prevent curdling. Add i tablespoon- 
 ful of sugar, set aside for five minutes and mix 
 gradually with i quart of sifted flour, beating 
 and stirring until a smooth batter is made. 
 Cover closely and let stand over night. Then 
 add to the batter i teaspoonful of baking-soda 
 dissolved in J^ of a cupful of hot water, i scant 
 tablespoonful of salt and 2 tablespoonfuls of 
 melted butter or shortening. Beat well, then 
 gradually sift and mix in sufficient flour to make 
 a soft dough. Turn out on a well-floured board 
 and knead until very soft and velvety to the 
 touch. Divide into thirds, mold into loaves, 
 place in greased pans and bake at once in a 
 moderate oven. 
 
BREADS, BISCUITS, ETC. 119 
 
 Southern Hominy Bread 
 Measure and cook i cupful of fine hominy. 
 When tender take from the fire and let stand for 
 ten minutes, then add 2 well-beaten eggs, i 
 tablespoonful of butter, i cupful of milk, ^ of a 
 teaspoonful of salt, and 2 tablespoonfuls of fine 
 corn-meal. Pour into a well-buttered earthen 
 dish and bake in a hot oven in a good bottom 
 heat. Send to the table in the dish in which it 
 is baked, serving with a spoon. 
 
 Southern Egg Bread 
 Three pints of soft ground white meal, i pint 
 of buttermilk, 2 eggs, i scant teacupful of lard, 
 I teaspoonful of soda, J^ of a teaspoonful of salt 
 and some sweet milk. Put the buttermilk in a 
 bowl, add the soda, and when it foams up stir in 
 the meal, the beaten eggs, salt and sufficient 
 milk or cream to make a rather thin batter ; last 
 of all stir in the melted shortening. Beat hard 
 for a moment, pour into hissing hot, well-greased 
 pans and bake quickly in a hot oven. This is 
 an old time Georgia recipe. 
 
 Sour Milk Griddle Cakes 
 Beat 2 eggs very light without separating, and 
 add to them 2 cupfuls of thick sour milk, to 
 which has been added i teaspoonful of soda dis- 
 solved in I spoonful of boiling water. Stir in 
 
I20 LOW COST RECIPES 
 
 quickly }4 oia teaspopnful of salt, i iablespoon- 
 ful of molasses and i tablespoon^ul of melted 
 butter. Beat hard for a momei^t and bake at 
 once. Unless the milk is very sour and the 
 chemical action of the soda on it marked by a 
 thorough foaming, it is well to add }4 oia. tea- 
 spoonful of baking-powder in order to overcome 
 any tendency to heaviness. 
 
 Bread Griddle Cakes 
 Put stale bread througli the food chopper un- 
 til I pint of crumbs has been obtained. Add 
 enough cold water to just moisten them, and let 
 stand for a little while. Then add i egg, 2 cup- 
 fuls of sour milk, 2 teaspoonfuls of soda and flour 
 enough to thicken. Serve with maple syrup. 
 
 Green Corn Griddle Cakes 
 One pint of grated corn, }4 cupful of milk, j4 
 cupful of flour, I scant tablespoonful of melted 
 butter, 2 eggs, }{ teaspoonful of salt, a dash of 
 pepper. Beat the yolks and whites of the eggs 
 separately, add the yolks to the corn, then the 
 milk, flour and seasoning ; beat well and stir in 
 the whipped whites. Bake on a hot griddle. 
 
 Slappers 
 " Slappers " or " slap-jacks " are the old-fash- 
 ioned Indian cakes baked on a griddle. To 
 make them, put in a bowl the night before i pint 
 
BREADS, BISCUITS, ETC. 121 
 
 of soft corn-meal, i teaspoonful of salt and i 
 tablespoonful of butter. Pour over just enough 
 boiling water from the kettle to moisten, stirring 
 until every grain of the meal is wet, but not 
 sloppy. Cover closely and let stand near the 
 fire over night. In the morning add 3 well- 
 beaten eggs, I cupful of sifted flour, 2 scant tea- 
 spoonfuls of baking-powder and enough cold 
 milk to mix all to a very thick batter. Put by 
 spoonfuls on a moderately hot greased griddle 
 and when browned turn and brown on the other 
 side. They will take about ten minutes to cook 
 through. 
 
 Parsnip Pancakes 
 
 Scrape and boil enough parsnips to'measure 
 3 cupfuls when mashed. Stir into this pulp i 
 quart of scalded milk; add i tablespoonful of 
 butter and i heaping teaspoonful of salt and let 
 stand until blood warm. Add i yeast cake dis- 
 solved in a little warm water and sufficient sifted 
 flour to make a batter. Beat well, cover and set 
 aside in a warm place to rise. When doubled 
 in bulk, add flour to make a soft dough ; knead 
 for five minutes and again put aside to lighten. 
 Roll out in thin, flat cakes; let stand on the 
 board until they begin to swell, then place on a 
 greased pan and fry quickly, or bake on a griddle 
 in the same manner as English muffins. 
 
122 LOW COST RECIPES 
 
 Pop Overs 
 One egg, white and yolk beaten separately, i 
 cupful of milk, i cupful of flour, a pinch of salt. 
 Mix salt and flour ; add milk gradu9.11y, in order 
 to obtain a smooth batter. Add egg beaten un- 
 til light ; beat two minutes, turn into hissing hot, 
 iron, greased gem pans. Bake ^irty minutes in 
 a hot oven. 
 
 Oatmeal Scones 
 To I cupful of well cooked oatmeal add i cup- 
 ful of milk, stirring until thoroughly mixed. 
 Then add a pinch of salt, 2 teaspoonfuls of sugar, 
 I tablespoonful of melted butter and i cupful of 
 flour mixed with 2 teaspoonfuls of baking-powder. 
 Now add as much more flour as is necessary to 
 make a soft dough. Roll out an inch thick and 
 cut in rounds or squares. Bake on a well- 
 greased griddle. Serve with butter and orange 
 marmalade. 
 
 Hermits 
 One-third cupful of butter, ^ cupful of sugar, 
 I egg, 2 tablespoonfuls of water, i teaspoonful of 
 condensed milk, 1 5^ cupfuls of flour, 2 teaspoon- 
 fuls of baking-powder, }^ cupful of raisins, stoned 
 and cut in pieces ; i teaspoonful of cinnamon, 5^ 
 teaspoonful each of clove, mace and nutmeg. 
 Cream the butter, add sugar gradually, then egg 
 well beaten and milk. Mix and sift dry ingre- 
 
BREADS, BISCUITS, ETC. 123 
 
 dients ; add to first mixture ; add raisins well 
 floured. Roll thin, cut out and bake in moderate 
 oven until brown. 
 
 Drop Biscuit 
 Into I quart of sifted flour mix ^ of a tea- 
 spoonful of salt, I teaspoonful of sugar and 2 
 teaspoonfuls of baking-powder and sift again, 
 then rub in i heaping tablespoonful of butter or 
 lard. Mix with sweet milk to a very thick drop 
 batter, almost like a soft dough. Drop by spoon- 
 fuls on a buttered pan and bake in a quick oven. 
 
 Parker House Rolls 
 Two cupfuls of scalded milk, 3 tablespoonfuls 
 of butter or lard, 2 tablespoonfuls of sugar, i tea- 
 spoonful of salt, I yeast cake dissolved in J^ cup- 
 ful of lukewarm water, flour enough to make 
 batter, about 3 cupfuls. Add butter, sugar, salt 
 to milk ; when lukewarm add dissolved yeast 
 cake and flour. Beat thoroughly, cover and let 
 raise until light. Cut down, add enough flour to 
 knead. Let raise again. Roll out thin, cut with 
 large biscuit cutter, brush the tops with melted 
 butter, fold over, let raise again and bake in hot 
 oven twelve to fifteen minutes. 
 
 Hominy Crumpets 
 Scald and cool i pint of milk, add ^ of a cake 
 of compressed yeast dissolved in 2 tablespoonfuls 
 
124 LOW COST RECIPES 
 
 of warm water, i tablespoonful of sugar, i scant 
 cupful of boiled hominy, 4 cupfuls of flour, 2 
 tablespoonfuls of melted butter and i teaspoon- 
 ful of salt. Beat well and let raise over night. 
 In the morning add % oia. teaspoonful of soda 
 dissolved in i spoonful of boiling water. Let 
 stand for half an hour and bake in mufhn rings 
 on a hot, greased griddle. 
 
 Sour Cream Crullers 
 Beat 2 eggs without separating, add i cupful 
 of sugar, I teaspoonful of vanilla and % ola. tea- 
 spoonful of mace or nutmeg. Sift ^ of a tea- 
 spoonful of soda into i cupful of thick sour cream 
 and stir until the cream feels light. Add this 
 quickly to the other mixture, then sift in sufficient 
 flour to make a very soft dough. Turn at once 
 upon a floured board, roll out, cut in rings and 
 fry quickly in deep, smoking hot fat. 
 
 Potato Biscuit 
 Boil some potatoes which have been pared the 
 night before. When done put through the ricer 
 into a bowl. Beat, adding to each pint 3 table- 
 spoonfuls of rich sweet cream, i scant teaspoonful 
 of salt and i scant tablespoonful of melted butter. 
 Lightly add just enough sifted flour to make 
 them hold together. Roll out quickly half an 
 inch thick. Cut in small squares and bake on a 
 well-greased griddle. 
 
BREADS, BISCUITS, ETC. 125 
 
 Quick Potato Biscuits 
 Mix and sift together i cupful of flour, i cup- 
 ful of corn-starch, i teaspoonful of salt, and 2 
 teaspoonfuls of baking-powder. Have ready 4 
 large hot boiled potatoes. Peel and put them 
 through a potato press, adding 2 cupfuls of milk 
 and 2 well-beaten eggs. Stir into this the dry 
 mixture, adding as much more sifted flour as 
 may be necessary to make a soft dough. Turn 
 out on the board, roll, cut in small thin rounds, 
 brush the tops with milk, and bake in a quick 
 oven. 
 
 Potato Tea Cakes 
 
 Boil, skin and press through a sieve 4 large 
 mealy potatoes. Add 2 well-beaten eggs and i 
 teaspoonful of salt then stir in i pint of milk. 
 Sift together i cupful of flour, i cupful of corn- 
 starch and 2 teaspoonfuls of baking-powder. 
 Add to the potato mixture then stir in as much 
 additional flour as may be necessary to mix to a 
 soft dough. Roll out on a board, cut into round 
 cakes and bake in a quick oven. 
 
 Fruit Muffins 
 Fruit muffins make a good variation as a hot 
 bread. Beat thoroughly 2 eggs ; add i ^ cupfuls 
 of milk, Yi teaspoonful of salt, i teaspoonful of 
 sugar, 2 tablespoonfuls of melted butter and suffi- 
 cient flour to make a thick drop batter. Beat 
 
126 LOW COST RECIPES 
 
 hard for fully three minutes, then stir in i tea- 
 spoonful of sifted baking-powder and J^ of a cup- 
 ful of sultanas, seeded raisins, dates, pitted and 
 cut fine or shredded figs. Fill buttered muffin 
 pans and bake half an hour in a quick oven. 
 By using various kinds of fruit as suggested and 
 substituting all or part graham or whole wheat 
 for the white flour the result will be a variety 
 which will be sure to delight the family. 
 
 Corn-Meal MufHns 
 Mix together i pint of flour, i cupful of fine 
 corn-meal and ^ of a teaspoonful of salt. Cream 
 together 2 tablespoonfuls of butter and ^ of a 
 cupful of sugar, add 2 well-beaten eggs, then, 
 alternately, i cupful of milk and the dry ingre- 
 dients. Lastly beat in 2 teaspoonfuls of baking- 
 powder and fill greased muffin pans two-thirds 
 full. Bake in a quick oven. 
 
 Rye Muffins 
 Sift together 3 cupfuls of rye flour, i cupful of 
 corn-meal, i teaspoonful each of salt and sugar 
 and 2 teaspoonfuls of baking-powder. In i cup- 
 ful of boiling water melt i scant tablespoonful of 
 butter, add to it 3 cupfuls of cold milk and stir 
 into the dry mixture. Last add 4 well-beaten 
 eggs, beat hard and fill greased muffin tins two- 
 thirds full. Bake half an hour in a hot oven. 
 
BREADS, BISCUITS, ETC. ray 
 
 Hominy Muffins 
 Break up fine with a fork i cupful of cold 
 boiled hominy, add ^ of a teaspoonful of salt, 2 
 teaspoonfuls of sugar, 2 well-beaten eggs, 2 tea- 
 spoonfuls of melted butter, ^ of a cupful of 
 milk, I cupful of corn-meal and i teaspoonful of 
 baking-powder. Bake in muffin cups in a very 
 hot oven. 
 
 Plain Waffles 
 
 Sift together 2 heaping cupfuls of flour, %o{ a. 
 teaspoonful of salt and ^ of a teaspoonful of 
 baking-powder. Add the beaten yolks of 2 eggs 
 mixed with i scant cupful of milk and 3 table- 
 spoonfuls of melted butter ; lastly the whites 
 whipped to a stiff froth. Have the waffle iron 
 very hot. Brush both sides with melted butter 
 or lard, half fill with the batter, close and bake. 
 
 Hominy 'Waffles 
 
 To I cupful of boiled hominy freed from lumps 
 add I pint of milk which has been scalded and 
 cooled, I tablespoonful of butter, ^ of a tea- 
 spoonful of salt, I tablespoonful of sugar, i pint 
 of flour and J^ of a cake of compressed yeast dis- 
 solved in a little warm water. Beat well, cover 
 and let raise over night. In the morning add 2 
 eggs, the whites and yolks beaten separately, and 
 bake in hot, well-greased waffle irons. 
 
128 LOW COST RECIPES 
 
 Sour Cream Waffles 
 Sift together 1% cupfuls of flour, ^ of a 
 teaspoonful of salt and }4 oi a. teaspoonful of 
 baking-soda. Add the beaten yolks of 2 
 eggs mixed with i cupful of thick sour cream, 
 I tablespoonful of melted butter and the egg 
 whites whipped to a stiff froth. Have .the 
 waffle-iron heated and greased, put i table- 
 spoonful of the mixture in each division, close 
 and turn once more until evenly baked on both 
 sides. 
 
 Old Virginia Waffles 
 Mix I quart of milk with 5^ of a cupful of flour 
 and ^ of a cupful of corn-meal. Add i tea- 
 spoonful of salt, I tablespoonful of melted butter, 
 and 3 eggs, beaten until very light. Bake im- 
 mediately in well-greased waffle irons. 
 
 Southern Waffles 
 From the mush of white corn-meal left from 
 breakfast take i cupful and mix with it jE^ of a 
 cupful of cream and i cupful of milk. Add the 
 well-beaten yolks of 4 eggs, i scant teaspoonful 
 of salt and sift in i pint of flour. Beat well, add 
 3 tablespoonfuls of melted butter, the egg whites 
 whipped to a stiff froth, i teaspoonful of baking- 
 powder and more milk, if necessary, to reduce to 
 a pour batter. Have the waffle irons hissing hot. 
 Grease with melted lard, pour in sufflcient batter 
 
BREADS, BISCUITS, ETC. 129 
 
 to half fill the irons and bake over a hot fire, 
 turning the irons to cook both sides properly. 
 
 Martha Washington Waffles 
 Beat 6 eggs very light, stir into i quart of 
 flour, add 3 cupfuls of milk, i teaspoonful of salt 
 and 3 tablespoonfuls — or ^ of a cake — of yeast. 
 Beat well, let raise over night, stirring down be- 
 fore baking. 
 
 Hominy Griddle Cakes 
 Break fine i cupful of cold hominy, add i well- 
 beaten egg, I pint of milk, ^ of a teaspoonful of 
 salt, 2 teaspoonfuls of baking-powder and suffi- 
 cient flour to make a drop batter. Bake at once 
 on a hot greased griddle. 
 
 Ginger Bread 
 One cupful of sugar, i cupful of molasses, i 
 cupful of sour milk, 2}^ cupfuls of flour, i tea- 
 spoonful of soda, I egg, 3 tablespoonfuls of melted 
 butter and i tablespoonful of gfinger. 
 
 Sour Cream Gingerbread 
 One cupful of sour cream, i cupful of molasses, 
 j4 cupful brown sugar, i egg, i teaspoonful each 
 of cinnamon and ginger, a scant }4 teaspoonful 
 of cloves, j5^ teaspoonful of salt, ^ teaspoonful 
 of soda sifted and dissolved in the cream, i scant 
 teaspoonful of baking-powder, sifted with 4 cup- 
 fuls of flour. Bake in two shallow pans. 
 
mCE, HOMINY, CEREALS, ETC. 
 
 Boiled Rice 
 Pick over and wash i cupful of raw rice, rub- 
 bing it hard and changing the water until it runs 
 off dear, then drain. Have fully 4 quarts of 
 water boiling rapidly in the kettle. Add ^ tea- 
 spoonful of salt and the rice and cover until it 
 boils again, then partly uncover or it will boil 
 over. Keep the water at a galloping boil. In 
 ten minutes begin to test, lifting out a few grains 
 with a fork and rubbing them between thumb 
 and finger ; when tender to the center (which 
 will take about twenty minutes) the rice is done. 
 Turn into a colander, cover with a cloth and let 
 steam in the oven for five or ten minutes. This 
 may be served plain as a vegetable or with a 
 sauce or cream and sugar as a dessert. 
 
 Rice and Mutton 
 Boil the rice and line sides and bottom of a 
 good-sized oval mold. Fill the center with 
 minced cold mutton seasoned with salt, pepper, 
 onion juice, a little curry and moistened with 
 gravy. Cover the top with some reserved rice 
 and steam for an hour. Turn out on a platter, 
 
RICE, HOMINY, CEREALS, ETC. 131 
 
 pour round it a tomato sauce and garnish with 
 tiny cucumber pickles. 
 
 Baked Rice and Cheese 
 Grate or finely chop some American or 
 Gruyere cheese. Butter a baking dish and fill 
 it with alternate layers of boiled rice and cheese, 
 seasoning well with salt and pepper. Over all 
 pour a thin white sauce using only enough to 
 moisten without making it very soft. Sprinkle 
 the top with buttered crumbs and brown in a 
 quick oven. This may be made into a main 
 dinner dish by substituting a raw custard for 
 the white sauce, thus adding to its nutritive 
 qualities. 
 
 Risotto 
 
 A good risotto can be made for feast or fast 
 day, according to the contents of the larder and 
 the wish of the cook. Rice, of course, is the 
 foundation and, after picking over i cupful, turn 
 it into a kettle containing 2 tablespoonfuls of 
 butter, melted and hot. Stir occasionally until 
 it begins to take on a golden tinge, then add 3 
 cupfuls of canned tomato which has been pressed 
 through a sieve. Cover and cook slowly until 
 the rice is tender and has absorbed all of the 
 liquid, which will take about forty minutes. 
 When half done, add salt and pepper to taste. 
 If necessary to stir, use a fork in order not to 
 
132 LOW COST RECIPES 
 
 break the grains. Just before taking up add i 
 large tablespoonful of butter cut into bits and ^ 
 of a cupful of grated cheese. If some rich broth 
 is on hand, substitute it for the tomato, adding 
 at the last ^ of a cupful of chopped meat in 
 place of the cheese. Bits of cooked ham or a 
 few tiny sausages may also be added if desired. 
 
 Fried Rice 
 
 Pick over and wash }4 cupful of rice, put in a 
 double boiler with i pint of milk and J^ of a tea- 
 spoonful of salt. Stir once or twice as the rice 
 begins to swell and cook slowly until all the 
 liquid is absorbed. Turn into a buttered dish or 
 bowl and set away until cold. Cut in half-inch 
 slices, dust with flour and fry in butter or sweet 
 drippings. Left-overjJQp may also be used in 
 this way. "' , - 
 
 Creole Rice 
 
 From 2 large ripe red peppers remove the 
 veins and seeds and chop fine ; peel i large 
 white onion and chop fine with J^ of a pound of 
 raw, lean ham. In a kettle melt 2 tablespoonfuls 
 of lard or butter, and when hot add the peppers, 
 onion and ham and cook, stirring occasionally 
 for ten minutes. Add i cupful of well-washed 
 and drained rice and cook for five minutes 
 longer, then add 3 cupfuls of strong beef soup 
 
RICE, HOMINY, CEREALS, ETC. 133 
 
 or broth, cover and cook slowly for half an hour. 
 Skin and cut fine 4 large tomatoes (or take about 
 J^ of a can), add them to the rice with i tea- 
 spoonful of salt. Cover, draw aside where the 
 cooking will be slow and the rice will not stick 
 to the bottom of the kettle. When it is tender 
 and has absorbed all the broth, stir in with a 
 fork I tablespoonful of butter and let stand for 
 five minutes longer. 
 
 Rice and Cheese Fritters 
 Put I cupful of cold boiled rice in a colander 
 and stand over boiling water until soft enough to 
 break readily with a fork. Add to it 5^ of a 
 cupful of grated mild cheese, 3 tablespoonfuls of 
 milk, 2 tablespoonfuls of flour and i scant tea- 
 spoonful of baking-powder. Have ready a small 
 saucepan partly filled with smoking hot fat. 
 Drop in ^ teaspoonful as a tester ; if it holds^its 
 shape the batter is all right ; if it spreads and 
 absorbs the fat, add a little more flour. Cook 
 by small spoonfuls — ^two or three at a time ; after 
 cooking each lot give the fat a few minutes in 
 which to regain its first heat. Drain the fritters 
 on soft paper, and keep hot until all are cooked. 
 
 Rice Croquettes 
 Wash I cupful of picked rice and drain. Put 
 in a double boiler with i pint of clear veal stock 
 
134 LOW COST RECIPES 
 
 and cook until the liqiiid has been absorbed. In 
 the meantime cook together for fifteen minutes 
 2>^ cupfuls of canned tomatoes, i onion chopped 
 fine, 6 cloves, i bay leaf, i dozen peppercorns 
 and I teaspoonful of salt. Rub through a sieve, 
 add to the rice and continue cooking, stirring 
 lightly now and then with a fork, until it is swollen 
 and no free liquid remains. Add 2 tablespoon- 
 fuls of butter cut in bits and cook for ten minutes 
 longer, then stir in more seasoning if necessary, 
 I heaping tablespoonful of chopped parsley and 
 I well-beaten egg, turn out and cool. Form into 
 croquettes, egg, crumb and fry in deep, smoking 
 hot fat. 
 
 Boiled Hominy 
 
 Put I large cupful of hominy into 3 cupfuls of 
 boiling water, add }4 teaspoonful of salt, stir until 
 the hominy boils, then set on the back of the 
 stove, closely covered, to simmer for four or five 
 hours. Use a vessel set upon a stand so that 
 the hominy will not burn. This quantity can be 
 increased and the hominy kept for several days, 
 warming each day as much as required. 
 
 Hominy Loaves 
 
 Cold boiled hominy will make a good dinner 
 dish. To each pint add 2 tablespoonfuls of 
 melted butter mashing until free from lumps. 
 
RICE, HOMINY, CEREALS, ETC. 135 
 
 Season well with salt and pepper and, if still stiff, 
 use just enough milk to mold into small oval 
 loaves or pats. Place these an inch apart on 
 buttered pans, brush with i beaten egg, dust 
 with grated cheese and brown in a quick oven. 
 Serve as a vegetable. 
 
 Hominy Fritters 
 
 Sift together i cupful of flour, i teaspoonful of 
 salt and 2 teaspoonfuls of baking-powder. Mix 
 with this I pint of cold boiled hominy, using a 
 fork to break the latter fine. Add i well-beaten 
 egg and sufficient milk to make a very thick 
 batter. Drop by spoonfuls into a kettle partly 
 filled with smoking hot fat. Turn as they rise, 
 and when golden brown all over skim out and 
 drain on unglazed paper. 
 
 Jonathan 
 
 Into I pint of hot, boiled hominy stir i table- 
 spoonful of butter, salt and pepper to taste, and 
 I beaten egg. Pack in a mold and set aside. 
 When cold, cut into thin slices. Arrange in a 
 buttered dish, sprinkling between each layer 
 some grated cheese and a few drops of tomato 
 catsup. Over the top spread ^ of a cupful of 
 fine stale bread crumbs, mixed with 2 tablespoon- 
 fuls of melted butter, and place in a hot oven 
 
136 LOW COST RECIPES 
 
 for twenty minutes. Serve for luncheon or as a 
 vegetable. 
 
 Steamed Oatmeal 
 
 Mix % pint of coarse oatmeal with i tea- 
 spoonful of salt and i quart of boiling water. 
 Place the dish directly over the fire and boil 
 rapidly for five to eight minutes, stirring occa- 
 sionally with a fork. Place the dish in a steamer 
 and steam for one hour; if the meal is very 
 coarse a little longer time may be required. 
 
 Molded Farina 
 
 For each ^ pint of milk allow i large table- 
 spoonful of farina, a pinch of salt, i tablespoon- 
 ful of sugar and i teaspoonful of flavoring. 
 Scald the milk in a double boiler ; add the farina 
 and stir until it has thickened nicely, then add 
 salt and sugar, cover and cook half an hour. 
 Take off and add flavoring. Pour into cups or 
 molds which have been rinsed in cold water. 
 When very cold turn out and serve with cream 
 and sugar. 
 
 Blackberry Mush, No. i 
 
 To each quart of washed berries add J^ cupful 
 of water, stew until soft and rub through a sieve. 
 Measure and to each quart add i scant cupful of 
 farina and J^ of a teaspoonful of salt and cook 
 
RICE, HOMINY, CEREALS, ETC. 137 
 
 in a double boiler for forty-five minutes, stirring 
 frequently until smoothly thickened. Pour into 
 a whetted mold and serve very cold with sugar 
 and cream. 
 
 Blackberry Mush, No. 2 
 
 Stir 2 quarts of blackberries into i ^ pints of 
 water, heating slowly to boiling point. Then mix 
 in gradually enough graham or entire wheat 
 meal to thicken, being careful not to put too 
 much in, as it will then be full of lumps. Stir in 
 also I cupful of white flour, which has been 
 moistened and made smooth in a little cold 
 water. Cover and set where it will continue to 
 cook without scorching, and let it remain ten 
 minutes, stirring once or twice. Then set it back 
 on the stove, where it will not cook for a few 
 minutes. Pour into a mold and set away to 
 cool. Serve with cream and sugar. 
 
 Fried Mush 
 
 If ^here is any corn-meal mush left from break- 
 fast reheat and allow it to become smooth, then 
 pour into a square cake tin, calculate the amount 
 of mush to the size of the tin, so it will make a 
 cake two inches in depth. Cover when it cools 
 and set in a refrigerator. When it is needed for 
 breakfast or supper, cut into squares about four 
 inches in size and roll them in flour till quite dry. 
 
138 LOW COST RECIPES 
 
 Drop into smoking hot fat and fry brown. Drain 
 and serve hot with maple syrup. ' 
 
 Boiled Macaroni 
 
 Cover the desired quantity of macaroni with 
 boiling water and let stand half an hour, or until 
 it softens ; then drain, and put on to cook in 
 equal portions of milk and water having enough 
 to cover well. When it is tender and yields 
 readily to pressure between the fingers, drain 
 again. Dress with i cupful of hot cream, i 
 tablespoonful of butter, salt and pepper to sea- 
 son ; turn into a serving dish and cover thickly 
 with grated cheese. 
 
 Macaroni Rarebit 
 
 Boil 2 ounces of macaroni until tender then drain 
 well. Melt I tablespoonful of butter in a sauce- 
 pan, blend with it i tablespoonful of flour, moisten 
 with 4 tablespoonfuls of cream, add 4 tablespoon- 
 fuls of grated cheese, % teaspoonful of mustard, 
 a dash of cayenne, salt to season, and, a little at 
 a time, i cupful of hot milk. When smooth, stir 
 in the macaroni, mix well and serve at once. 
 
 Macaroni a la Sorrent 
 
 For ^ of a package of macaroni, boiled and 
 rinsed, chop fine % ol a. pound of raw fat ham ; 
 put it into a saucepan with 2 tablespoonfuls of 
 
RICE, HOMINY, CEREALS, ETC. 139 
 
 finely chopped onion. Shake and stir frequently 
 over a slow fire until cooked and slightly 
 browned. Add the macaroni and i pint of 
 tomato sauce, and simmer together for ten 
 minutes. Turn into a heated dish and sprinkle 
 with grated cheese. 
 
 Macaroni Loaf Filled with Meat 
 The macaroni is cooked until almost tender in 
 salted water and then blanched in cold water 
 and packed in a buttered mold, the center filled 
 with minced turkey or meat warmed up in gravy. 
 It is then baked for twenty-five minutes in a hot 
 oven, and when unmolded is served with a brown 
 sauce and sprinkled over with grated cheese. 
 
 Macaroni v^ith White Sauce 
 Boil and rinse the macaroni. Have ready J^ 
 as much white sauce. Fill a greased dish with 
 alternate layers of macaroni and sauce. Cover 
 the top with dry bread crumbs mixed with a 
 little melted butter and brown in a hot oven. 
 
 Macaroni and Cheese , 
 In a saucepan have fully 3 quarts of boiling 
 salted water. Into this drop ^ package of 
 macaroni broken in two-inch pieces, cover until 
 at a fast boil then partly uncover and keep boiling 
 hard until tender. Drain in a colander. On a 
 
I40 LOW COST RECIPES 
 
 hot platter put alternate layers of the macaroni 
 and grated cheese, sprinkling each layer with 
 melted butter. Turn through with two forks 
 and serve at once. This may be changed by 
 substituting a nice meat sauce or a strained to- 
 mato sauce for the butter. 
 
 Noodles 
 Beat 2 eggs without separating, add 4 table- 
 spoonfuls of cold water and a pinch of salt. Stir 
 in sufficient sifted bread flour to make a very stiff 
 dough. Knead well, then roll out until in a sheet 
 almost as thin as paper. Let lie on the board 
 for about twenty minutes, until the outside is 
 slightly dried so that it will not stick together 
 when folded. If allowed to stand too long until 
 quite dry it becomes brittle and breaks badly. 
 Roll loosely like a jelly roll. Use a very sharp 
 knife and shave across the roll in thin shavings, 
 remembering that when cooked they will swell 
 to at least three times their first size. Shake and 
 spread out on the board and let stand again for 
 fifteen minutes. Should there be more than 
 sufficient for immediate use spread them on 
 paper or a shallow pan and let stand on the 
 warming shelf until bone dry, when they may be 
 put aside in jars to be used at any time in the 
 same way as macaroni. Have ready a kettle of 
 rapidly boiling salted water. In this sprinkle the 
 
RICE, HOMINY, CEREALS, ETC. 141 
 
 noodles and keep at a rapid boil until quite 
 tender — about twenty minutes. In the mean- 
 time dice 2 or 3 slices of stale bread and fry pale 
 brown in a little butter. Drain the noodles and 
 spread on a hot platter in alternate layers with 
 the croutons, pouring over all a little melted 
 butter. This simple dish may be varied by 
 using a white or a tomato sauce, grated cheese 
 or fried onions in place of the browned bread. 
 
EGGS 
 
 Eggs Brouilli 
 Beat well 4 eggs. Add to them i teaspoonful 
 of beef extract dissolved in 3 tablespoonfuls of 
 hot water, 4 tablespoonfuls of cream, a pinch of 
 salt, a dash of pepper. Stand in a pan of hot 
 water and stir over the fire until thick and 
 creamy. Serve at once on toast squares. 
 
 Eggs ^ la Bonne Femme 
 Peel and chop fine i large white onion. Fry 
 slowly in a frying-pan with 1 heaping table- - 
 spoonful of butter. When a delicate brown, 
 spread over the bottom of a pie plate or shallow 
 dish, sprinkle with salt and pepper. Over this 
 break carefully as many eggs as the dish will 
 accommodate and place in a moderate oven until 
 set. Sprinkle over the top 2 tablespoonfuls of 
 bread crumbs fried in a little butter and send at 
 once to the table. 
 
 Egg Timbales 
 Beat 6 eggs until light, add i level teaspoonful 
 salt, I tablespoonful onion juice, J^ teaspoonful 
 
EGGS 143 
 
 paprika and 5^ of a pint of milk. Butter some 
 small timbale molds, dust with minced parsley 
 or fine bread that has been browned in butter, fill 
 with the egg mixture and stand in a pan of hot 
 water. Cook in a moderate oven about thirty 
 minutes or until the centers are firm. Turn out 
 of the molds and pour about them any preferred 
 sauce. Celery, bread, mushroom, cream or 
 onion sauce are each excellent to serve with 
 timbales. 
 
 Eggs in Tomato Cups 
 For each person allow i egg and i tomato. 
 Cut a piece from the stem end of the tomato and 
 with a spoon scoop out the center. Sprinkle the 
 cavity with chopped tarragon or a few drops of 
 tarragon vinegar. Break and carefully drop i 
 raw egg in each. Place apart on a buttered pan 
 and bake in a moderate oven until the eggs are 
 set. Serve with or without a cream sauce. 
 
 Beauregard Eggs 
 Cover 3 eggs with boiling water, and keep 
 the latter at simmering point for three-quarters 
 of an hour, then cool and shell the eggs. Chop 
 the whites quite fine. Make a sauce with i cup- 
 ful of milk, I tablespoonful of flour mixed to a 
 paste with a little cold milk and j^ of a tea- 
 spoonful of salt. Add the chopped whites and i 
 
144 LOW COST RECIPES 
 
 scant teaspoonful of butter, and simmer for ten 
 minutes. Toast and cut into triangles several 
 slices of bread. Arrange on a hot dish, pour 
 over the sauce and rub the yolks through a 
 strainer, letting them cover the sauce. If de- 
 sirable, garnish with a pinch of chopped parsley. 
 
 Potato Omelet 
 Put through the ricer sufficient hot potatoes 
 to make i pint. Beat 3 eggs until very light, 
 season with salt and pepper and mix with the 
 potatoes. Melt i teaspoonful of butter in a fry- 
 ing-pan, pour in the mixture and stand over a 
 moderate heat, turning from side to side that it 
 may brown evenly. When the bottom is well 
 colored fold carefully, turn x)ut and serve at once. 
 
 Rice Omelet 
 Warm i cupful of boiled rice with i table- 
 spoonful of butter in i cupful of milk. Add 3 
 well-beaten eggs and a pinch of salt, pour into 
 hot buttered frying-pan and let brown ; when 
 set, fold and serve. 
 
 Eggs, Creole Style 
 To prepare eggs in Creole style put i table- 
 spoonful of olive oil in a frying-pan with i tea- 
 spoonful of finely chopped onion and place over 
 the fire. When the onion begins to color add i 
 
EGGS 145 
 
 tablespoonful of finely chopped green pepper and 
 3 tablespoonfuls of the firm pulp of tomato. 
 Simmer all together until quite thick, add 2 
 tablespoonfuls of boiled rice, a dash of paprika 
 and 5^ of a teaspoonful of salt. Cover the bot- 
 tom of a shallow baking dish with this mixture 
 and carefully break 6 eggs over it. Pour over 
 them a tablespoonful of melted butter, dust with 
 salt and pepper and bake in a moderate oven 
 until the whites are set. 
 
 Poached Eggs k la Creole 
 Stew together i can of tomatoes (or i quart 
 freshly cut), i green pepper seeded and cut fine 
 and }^ oi a. teaspoonful of salt. When the tomato 
 is reduced one-half rub all through a sieve. Have 
 ready for each person i round or slice of toast 
 and I neatly poached egg. Melt and brown 2 
 tablespoonfuls of butter in a frying-pan, add i 
 tablespoonful of vinegar and boil for half a min- 
 ute. Pour the tomato on a platter, lay on it the 
 toast, arrange on each piece i of the poached 
 eggs and oyer all pour the butter mixture, send- 
 ing immediately to the table. 
 
 Eggs Aurore 
 Eggs' aurore need a cream tomato sauce. 
 Stew the tomatoes with onion, bay leaf, salt and 
 pepper ; rub through a sieve and thicken, using 
 
146 LOW COST RECIPES 
 
 I tablespoonful of butter and i^ of flour to each 
 cupful. Make separately i cupful of cream sauce 
 and mix the two together when taken from the 
 fire. Poach the eggs in water, pour the combi- 
 nation sauce on a flat dish and in it place care- 
 fully the drained eggs. 
 
DESSERTS 
 
 Old-Fashioned Rhubarb Flitters 
 • Beat together 2 eggs, add i cupful of milk. 
 Mix together 3 cupfuls of flour, i tablespoonful 
 of sugar, }4 teaspoonful of salt, and 2 teaspoon- 
 fuls of baking-powder. Stir into this the egg 
 mixture, i pint of chopped rhubarb, i tablespoon- 
 ful of melted butter and more milk, if necessary, 
 to make a thick drop batter. Fry in small thick 
 cakes in a frying-pan, turning when one side is 
 nicely browned. Serve with butter and grated 
 maple sugar. 
 
 Almond Blanc Mange 
 Dissolve i}4 heaping tablespoonfuls of pow- 
 dered gelatine in }4 pint of milk. Add 3 
 tablespoonfuls of sugar, i }4 pints of milk and }4 
 teaspoonful of almond extract. Strain into a 
 basin, stir occasionally until cool, then pour into 
 a wet mold and set away in a cool place. Turn 
 out when firm and serve with cream. 
 
 Apricot Blanc Mange 
 Half of a large can of apricots will be sufficient. 
 To I cupful of the syrup add i cupful of boiling 
 
148 LOW COST RECIPES 
 
 water and i tablespoonful of lemon juice and 
 put over the fire. When boiling add 2 table- 
 spoonfuls of corn-starch and a pinch of salt mixed 
 to a smooth paste with cold water and stir until 
 thickened. Cover and cook for thirty minutes, 
 then add the fruit mashed to a smooth pulp, beat 
 thoroughly, turn into molds and serve very cold 
 with cream and sugar. 
 
 Fluffy Corn-Starch Blanc Mange 
 Scald I pint of milk in a double boiler. Mix 
 together 3 almost level tablespoonfuls of corn- 
 starch, 3 tablespoonfuls of granulated sugar and 
 ^ of a teaspoonful of salt. Mix to a cream with 
 cold milk, turn quickly into the hot milk and stir 
 until smoothly thickened. Cover and cook for 
 forty-five minutes. Whip the whites of 3 eggs 
 to a stiff, dry froth. Turn into the corn-starch, 
 stir and mix lightly for three minutes, add any 
 desired flavoring and take from the fire. Turn 
 into wetted molds and set aside until cold, then 
 turn out and serve with custard sauce or cream 
 and sugar. This dessert may be varied by add- 
 ing the yolks of eggs three minutes before stir- 
 ring in the beaten whites. 
 
 Apple Cream 
 Peel and core tart apples ; slice and weigh 
 them, and to 3 pounds take i cupful of sugar ; 
 
DESSERTS 149 
 
 put in a granite kettle with the grated rind and 
 the juice of i lemon, 2 cloves and i inch of stick 
 cinnamon, simmer slowly until the apples are 
 very tender, then rub through a colander. Scald 
 I pint of fresh cream, mix with it the apple pulp 
 and serve cold. 
 
 Apple Slump 
 Put quartered or sliced apples into a deep 
 granite kettle, add sugar to taste and i spoonful 
 of butter and cook until the apples are nearly 
 tender. Fit over them a rich biscuit crust rolled 
 out almost an inch thick, cover closely and keep 
 the apples simmering gently for three-quarters 
 of an hour ; uncover and place in a hot oven un- 
 til browned. This is a substantial luncheon dish. 
 
 Apple Pot Pie with Maple Sugar Sauce 
 Half fill a deep dish with sour apples which 
 have been quartered, pared and cored. Pour 
 over them a little boiling water and place in a 
 hot oven until tender. Make a crust as for bak- 
 ing-powder biscuit, roll out an inch thick ; lay it 
 over the apples and return to the oven for about 
 forty minutes, or until the crust is done. For 
 the sauce, cook together 2 tablespoonfuls of but- 
 ter and I teaspoonful of flour, add ^ cupful of 
 maple syrup and a tiny pinch of mace and cook 
 until clear and smooth. 
 
I50 LOW COST RECIPES 
 
 Boiled Apple Dumplings 
 Beat well without separating 2 eggs, add a 
 pinch of salt, i pint of milk and i cupful of flour. 
 To a second cupful of flour add 2 teaspoonfuls of 
 baking-powder ; add this to the batter, then as 
 much more flour as may be needed to mix to a 
 soft dough. Roll out quickly one-half of an inch 
 in thickness. Cut into squares, lay 2 or 3 quar- 
 ters of pared apples on each, draw the dough 
 round them and pinch the edges together. Have 
 ready a number of pudding cloths wrung out of 
 cold water and dusted with flour. Put a dump- 
 ling in each, leave a little room for swelling, and 
 tie tightly. Drop into a kettle of rapidly boiling 
 water (have a saucer in the bottom to prevent 
 burning) and keep the water at a steady boil for 
 an hour. Serve hot with hard sauce. 
 
 Apple Loaf 
 Take from the raised bread dough sufficient to 
 make a small loaf. Work thoroughly into it i 
 tablespoonful of butter, ^ cupful of sugar, % tea- 
 spoonful of cinnamon and 2 well-beaten eggs. 
 Add flour sufficient to bring again to a soft 
 dough, knead lightly and let raise. Divide into 
 thirds and roll each out on the board until the 
 size of the pan. Lay one piece in the pan and 
 spread over it an inch layer of tender sour apples 
 chopped fine. Pour over i scant tablespoonful 
 
DESSERTS 151 
 
 of melted butter, cover with the second piece of 
 
 dough ; add another layer of apples, more melted 
 
 butter and the third sheet of dough. Brush with 
 
 milk and let stand until very light. Steam for 
 
 an hour then stand in a hot oven until lightly 
 
 browned. Serve very hot in slices with sugar 
 
 and cream. 
 
 Baked Apple Patties 
 
 Take from the bread dough, when ready to 
 
 mold into loaves, as much as would make one 
 
 small "brick" loaf. Into it work i egg, beaten 
 
 with 2 tablespoonfuls of sugar, using a spoonful 
 
 or so of flour if too sticky to handle, but only as 
 
 much as is absolutely necessary. Roll out on 
 
 the floured board until half an inch thick, then 
 
 cut in circles with a large cup or cutter. Have 
 
 ready some thick apple sauce which has been 
 
 stewed with raisins — }4 cupful to a pint — until 
 
 the latter are very tender. Wet the edges of a 
 
 circle, in the center put i or more spoonfuls of 
 
 the sauce, cover with a second circle and pinch 
 
 the edges firmly together. Place an inch or 
 
 more apart on greased pans, let stand until the 
 
 dough begins to rise, then brush the top of each 
 
 with a little beaten egg yolk and bake in a quick 
 
 oven. 
 
 Apple Fluflf ^ 
 
 A simple dessert is apple fluff. For this grate 
 
 I large or 2 small tart pared apples, dropping 
 
152 LOW COST RECIPES 
 
 the pulp, as fast as grated, into a bowl contain- 
 ing yd cupful of fine granulated sugar, with 
 which it is to be stirred — this prevents discolor- 
 ation. Add I teaspoonful of lemon juice, then 
 drop in the unbeaten whites of 2 eggs and beg^n 
 to whip with a flat wire beater. Use long strokes 
 and beat steadily ; the bowl needs to be a large 
 one for the mixture will swell to several times its 
 first proportions. When very light, fluffy and 
 quite stiff, heap in serving glasses and stand in 
 a cold place. This should not be made more 
 than an hour before the meal ; just before serving 
 drop % teaspoonful of any bright colored jelly 
 on top. 
 
 Apple Puffs 
 
 Mix together i pint of flour, j^ teaspoonful of 
 salt, I tablespoonful of sugar and 2 scant tea- 
 spoonfuls of baking-powder. Beat i &%%, add 
 to it ^ of a cupful of milk. Stir this into the 
 dry mixture with 2 tablespoonfuls of melted but- 
 ter and more milk, if necessary, to make a very 
 thick batter. Have ready a number of tart 
 apples cored, pared and cut in eighths. Half 
 fill muffin cups with the batter, lay over it some 
 pieces of apple, sprinkle with spiced sugar (i tea- 
 spoonful of powdered cinnamon and a pinch of 
 cloves to y^ cupful of sugar), cover with more 
 batter and press a number of pieces of apple 
 
DESSERTS 153 
 
 over the top. Sprinkle thickly with the sugar 
 and bake for half an hour in a hot oven. Serve 
 witk a soft sauce. 
 
 Pan Dovi^dy 
 Use a large, rather shallow earthen baking 
 dish. Pare, core and slice sufificient tart apples 
 to fill it. Measure before filling the dish and for 
 2 quarts of sliced apples add i scant cupful of 
 sugar, % nutmeg grated, % of a cupful of cold 
 water, and i tablespoonful of butter cut into bits. 
 Over this place an upper crust of plain pastry, 
 rolling it rather thick. Bake in a slow oven for 
 two hours and a half. Transfer to the warming 
 oven, or any part of the stove where it will keep 
 very hot without baking, cover closely and let 
 stand for one hour more. Serve warm with 
 cream and sugar. When properly baked the 
 apples will be rich and red all through. 
 
 Brown Betty 
 Mix together i pint of finely crumbled stale 
 bread, a pinch of salt, 3 to 4 tablespoonfuls of 
 sugar, according to acidity of apples, yi tea- 
 spoonful of cinnamon, a pinch of cloves. Melt 
 and stir through this 2 large tablespoonfuls of 
 butter. Pare, core and chop or cut fine 2 heap- 
 ing cupfuls of tart apples in alternate layers in a 
 buttered pudding dish, having crumbs on top. 
 
154 LOW COST RECIPES 
 
 If the apples are not juicy, add 2 or 3 tablespoon- 
 fuls of cold water. Cover and bake in a mod- 
 erate oven until the apples are soft, then uncover 
 and brown the top. Serve hot or cold with 
 cream and sugar. 
 
 Fruit Flip Flaps 
 Mix together i pint of fiour, i teaspoonful of 
 sugar, J^ teaspoonful of salt and 2 scant tea- 
 spoonfuls of baking-powder and rub in 2 heaping 
 tablespoonfuls of butter. Mix to a soft dough 
 which can just be cut with a spoon. Butter deep 
 muffin pans and half fill them with the dough. 
 Pare, core and cut fine a number of tart apples. 
 Put an inch layer of them in each pan, sprinkle 
 thickly with grated maple sugar and drop in 
 each % teaspoonful of butter. Bake in a quick 
 oven and serve hot with cream. 
 
 Poor Man's Pie (Apple Dish) 
 Pare 6 large greenings (apples) ; sprinkle gen- 
 erously with sugar and cinnamon. Take about 
 I pint of buttermilk with large lumps of butter 
 floating in it. Beat 2 eggs till light, add % cup- 
 ful of sugar, 2 teaspoonfuls of soda, a pinch of 
 salt and i pint of flour. Make a smooth batter, 
 spread evenly over the prepared apples and 
 place in the oven to bake. Serve with milk or 
 cream sweetened with sugar. Cream which is 
 
DESSERTS 155 
 
 thus treated goes much farther and is very deli- 
 cious. Flavored with vanilla, it makes a pleas- 
 ing change from plain cream. 
 
 Apricot Tapioca 
 Soak I cupful of fine tapioca for two hours in 
 sufificient cold water to cover. Drain, put into a 
 double boiler with ^ of a cupful of sugar and 
 the syrup drained from i can of apricots, adding 
 boiling water sufificient to give 3 cupfuls of liquid. 
 Add ^ of a teaspoonful of salt and cook until 
 transparent. Cut each piece of apricot into 
 three and put in layers in a pudding dish with 
 the cooked tapioca. Bake for half an hour in a 
 moderate oven and serve with cream. 
 
 Fruit Tapioca 
 Cook together equal measure of fruit and 
 water until soft enough to rub through a sieve. 
 Measure, return to the fire and for each cupful 
 add I scant tablespoonful of fine tapioca. Stir 
 frequently until the tapioca swells, then cover 
 and cook until transparent. Add sufficient sugar 
 to sweeten, pour into a serving dish and set 
 aside. Serve icy cold with cream. 
 
 Maple Tapioca Pudding 
 Maple tapioca will need i cupful of tapioca 
 cooked slowly in i pint of hot water until trans- 
 
156 LOW COST RECIPES 
 
 parent. Add butter the size of an egg, % tea- 
 spoonful of salt, % oi & cupful of thick maple 
 syrup and 3 well-beaten eggs. Pour into a bak- 
 ing dish and bake until set, then put aside until 
 cold. Serve with whipped cream sweetened and 
 flavored with a little vanilla. 
 
 Light Tapioca Custard 
 Scald I pint of milk in a double boiler. Add 
 2 tablespoonfuls of fine tapioca ; stir very often 
 until thickened then cover and cook until clear 
 and thick. Separate yolks and whites of 3 eggs. 
 Beat the yolks with }i cupful of sugar and a pinch 
 of salt. Whip the whites to a stiff froth, add 
 the yolks to the tapioca, stir until thickened, then 
 add the whites, turn and mix lightly for three 
 minutes, then take off, flavor to suit and pour 
 into a serving dish to serve cold. According to 
 the season cut fruit may be added to or served 
 with this dish. ^ 
 
 Ice-Cream Pudding 
 One heaping tablespoonful of corn-starch dis- 
 solved in cold water, with a pinch of salt ; pour 
 on I pint of boiling water, stirring constanjly, 
 stir in the stiffly beaten whites of 3 eggs, and 
 boil a minute ; pour in a deep dish and set away 
 to cool. For the sauce take the yolks of 3 eggs, 
 I teacupful of sweet milk, and ^ of a cupful of 
 
DESSERTS 157 
 
 sugar, boil in rice boiler to prevent burning, 
 and flavor with lemon. This is delicious and 
 economical. '. / ,, 
 
 Snow Pudding 
 
 One-third of a box of gelatine put to soak in 
 water to cover it ; when soaked, pour i pint of 
 boiling water into it, i cupful of sugar, and juice 
 of 2 lemons ; strain and, when it is cold and begins 
 to set, stir into it the beaten whites of 3 eggs and 
 set away to mold. 
 
 Custard sauce to serve with the snow pudding 
 is made as follows : Heat i pint of milk, and 
 when boiling stir in the beaten yolks of 3 eggs, 
 ^2 cupful of sugar, and flavoring to taste ; use 
 care in cooking this. 
 
 Spice Pudding 
 
 Take i cupful of crusts of bread, packed meas- 
 ure, and soak in i pint of milk until soft. Add 
 ^ cupful of molasses, i cupful of seeded raisins, 
 1^ teaspoonful each of salt and ground cloves, 
 cinnamon, allspice and nutmeg. Mix thoroughly 
 and bake in a moderate oven for about three- 
 quarters of an hour. 
 
 Crumb Spice Pudding 
 
 Take i cupful of dry bread crumbs, add i pint 
 of hot milk, cover and let stand until the milk is 
 
158 LOW COST RECIPES 
 
 absorbed. Add % teaspoonful of salt, i scant ^ 
 cupful of molasses, % teaspoonful of cinnamon, a 
 good pinch each of cloves, nutmeg, allspice, mace 
 and ginger, and ^ of a cupful of seeded raisins 
 which have been steamed for five minutes. Add 
 I well-beaten e^g, turn into a greased pudding 
 pan and bake in a moderate oven for nearly one 
 hour. 
 
 Light Steamed Pudding 
 One cupful of chopped suet, i cupful of mo- 
 lasses, 1% cupfuls of fine bread crumbs, 2 scant 
 cupfuls of flour, 1 teaspoonful of salt, i cupful of 
 any kind of chopped dried fruit, i teaspoonful of 
 baking-powder, y^ (scant) teaspoonful of soda 
 mixed with i cupful of sour milk. Mix, turn into 
 a greased mold and steam for four hours. 
 
 Fruit Pudding 
 
 Cook together i cupful each of strained fruit 
 juice and water. When boiling sweeten to taste, 
 then stir in 3 scant tablespoonfuls of corn-starch 
 mixed with ^ of a teaspoonful of salt and enough 
 cold water to make a thin paste. Stir until 
 thickened smoothly, then draw a little to one side 
 and boil slowly for ten minutes. Whip the whites 
 o^ 3 eggs to a stiff froth. Turn them into the 
 boiling mixture and cook and fold in lightly for 
 three minutes longer. Take at once from the fire 
 
DESSERTS 159 
 
 and pour into a wetted mold, adding i or 2 layers 
 of whole fruit. Serve very cold with a custard 
 made with the egg yolks, i pint of milk, a pinch 
 of salt, 3 tablespoonfuls of sugar and a few drops 
 of suitable flavoring. 
 
 Crumb Fruit Pudding 
 
 Two cupfuls of crumbled stale bread, 2 of 
 crumbled stale cake, mixed together. Pour over 
 I cupful of milk and let stand an hour to soak. 
 Add I tablespoonful of melted butter, j4 cupful of 
 molasses, ^ of a cupful each of seeded raisins 
 and chopped citron, ^ teaspoonful of cinnamon, 
 J^ teaspoonful each of cloves, allspice, mace and 
 salt, I teaspoonful of soda dissolved in i table- 
 spoonful of cold water. Mix well, turn into a 
 buttered mold, and steam for three hours. Serve 
 with a hard sauce beaten until very creamy, and 
 flavored with vanilla. 
 
 Belle Pudding 
 
 Take some stale bread, remove all crust and 
 reduce the white portion to fine light crumbs. 
 Butter the right number of cups or individual 
 molds, put in the bottom of each a candied cherry 
 or a slice of some home fruit such as canned or 
 preserved peaches drained and made quite dry, 
 then lightly fill with the crumbs. Having first 
 
i60 LOW COST RECIPES 
 
 measured to see how much liquid would be 
 needed allow for each cupful of milk 2 well-beaten 
 eggs, I Yi tablespbonfuls of sugar, a pinch of salt 
 and y^ teaspoonful of vanilla. Beat eggs and 
 sugar and add the scalding hot milk. Baste this 
 slowly over the crumbs in the molds until all is 
 used. Stand the molds in a pan of hot water 
 and bake in a moderate oven until set in the 
 center. Turn out on saucers and pour round each, 
 just before sending to the table, any nice soft 
 sauce, or heat the juice of canned fruit and 
 thicken very slightly with corn-starch. 
 
 The next time dissolve i heaping teaspoonful 
 of cocoa in each cupful of milk and you will have 
 chocolate pudding. The third time mix with the 
 bread some ground spice, in the proportion of i 
 teaspoonful of cinnamon, Y^, teaspoonful of nut- 
 meg and Y\ teaspoonful each of cloves and all- 
 spice ; this entitles it to be called spice pudding. 
 
 Somerset Pudding 
 Take a stale sponge cake and stand on a serv- 
 ing dish. Prepare i cupful or more of fresh fruit 
 juice or the syrup from canned fruit. Baste this, 
 a little at a time, over the cake until it is thor- 
 oughly soaked but unbroken. Make a soft 
 custard with i pint of milk, 3 eggs, a pinch of 
 salt, 3 tablespoonfuls of sugar and a suitable 
 flavoring. When cold pour it round, not over 
 
DESSERTS i6i 
 
 the cake. Decorate the top with candied cherries 
 or fresh fruit. 
 
 Cabinet Pudding 
 Thickly butter a melon mold ; sprinkle bottom 
 and sides with mixed nut meats, raisins, currants 
 and chopped citron. Fill the mold loosely with 
 small pieces of stale cake, sprinkling more fruit 
 through it. Make a raw custard with 3 eggs, i 
 tablespoonful of sugar, a pinch of salt and i pint 
 of milk. Pour this over the cake, lifting now 
 and then with a fork that the custard may be 
 equally absorbed. Stand in a kettle of boiling 
 water, cover closely and steam for an hour. 
 Serve with a wine or foamy sauce. 
 
 Dark Steamed Pudding 
 One cupful of finely chopped beef suet, i cupful 
 of molasses, i cupful of cold water, 2 cupfuls of 
 flour, I teaspoonful of baking-soda, ^ teaspoon- 
 ful of salt, 2 teaspoonfuls of ground cinnamon, 
 I teaspoonful of ground cloves. Sift all the dry 
 ingredients together and mix thoroughly. Steam 
 three hours and serve with a hard sauce flavored 
 with vanilla. If there is any left, slice the next 
 day and serve with a hot liquid sauce flavored 
 with lemon. This is a very cheap dessert and a 
 universal favorite. By adding citron, raisins and 
 currants it may be made a very good substitute 
 for the regular holiday plum pudding. 
 
i62 LOW COST RECIPES 
 
 Graham Pudding 
 
 One cupful of molasses, i cupful of sweet milk, 
 I egg, I cupful of seeded raisins, >^ of a tea- 
 spoonful of soda dissolved in the molasses, ^ of 
 a teaspoonful of salt, sufificient sifted graham 
 flour to make a rather stiff drop batter. Pour 
 into a well-greased mold and steam for three 
 hours. Serve with a hard sauce. 
 
 Bread Pudding 
 
 Take about 4 slices of dry bread, spread with 
 butter and put raisins between them. Take i 
 egg, beat ^ cupful sugar, a little salt, and milk 
 to cover the bread, a little nutmeg ; set on the 
 back of the stove and let it swell one hour, then 
 bake one hour. Serve with cream and sugar, 
 and a dish of quince jelly. 
 
 Fairy Pudding 
 
 Put a tumbler of firm quince jelly into a sauce- 
 pan, add I cupful of boiling water, stir until the 
 jelly is melted and the liquid at the boiling point. 
 Add quickly to it 2 tablespoonfuls of corn-starch 
 mixed with a pinch of salt and sufficient cold 
 water to make a thin paste, stir until clear and 
 smooth, then draw to one side and cook slowly 
 for ten minutes. Turn into a large bowl and 
 when cold and beginning to stiffen beat long 
 
DESSERTS 163 
 
 and hard with an egg beater until it is quite light, 
 add the whipped whites of 2 eggs and continue 
 to beat until it is a feathery mass. Turn into 
 wetted molds and set aside, serving very cold 
 with cream or a custard sauce. Any firm jelly 
 will do but quince gives a peculiarly delicate 
 flavor. 
 
 Cottage Pudding 
 Rub 2 heaping tablespoonfuls of butter into i 
 pound of flour, add 2 tablespoonfuls of sugar, i 
 level teaspoonful of cream of tartar, i level tea- 
 spoonful of baking-soda, and make into a dough 
 with I cupful of buttermilk. Grease a pudding 
 mold, put in the mixture, twist a piece of buttered 
 paper over the top, and steam for one hour. 
 
 White Lady Pudding 
 
 Wash well 6 ounces of rice and put on to boil 
 in a double boiler with i quart of milk, i vanilla 
 bean and a pinch of salt ; boil at least two hours. 
 Have soaked in a very little water 2 ounces of 
 gelatine ; add to the rice 5 ounces of sugar, and 
 when the rice is very soft add the gelatine ; re- 
 move from the fire and cool ; when the pudding 
 begins to stiffen add }4 pint of whipped cream, 
 turn in a mold and set on ice to harden from four 
 to five hours. This is pronounced delicious 
 served with strawberry sauce made with jam. 
 
i64 LOW COST RECIPES 
 
 Old- Time Indian Pudding 
 
 Mix well together Y^ pint of fine corn-meal, a 
 scant K teaspoonful of salt, i tablespoonfdl of 
 flour and i cupful of molasses. When smooth 
 gradually add 3 pints of hot milk, stand over the 
 fire and stir steadily until thickened without 
 lumps. Set aside until cold then stir in i tea- 
 spoonful of ginger, 2 teaspoonfuls of cinnamon, 
 and I quart of cold milk. Turn into a baking 
 dish and bake very slowly for four hours ; when 
 half done pour i cupful of cold milk over the top. 
 Do not stir in. 
 
 Fried Corn-Starch Pudding 
 
 Make the corn-starch pudding as usual and 
 pour into a wet mold to get cold and firm. Then 
 unmold to cut in small, rather thin slices. Dip 
 these slices into beaten &^%, then roll in cake 
 crumbs, and drop into smoking hot fat to become 
 a golden brown color. Make a syrup of i cup- 
 ful of sugar and J^ of a cupful of water, to it add 
 I gill of maraschino, and serve with the fried 
 pudding. 
 
 Delicate Pudding 
 
 Delicate pudding may have as a basis the 
 strained juice of any variety of fruit on hand. 
 Take i cupful of such juice, add i cupful of water, 
 
DESSERTS 165 
 
 a grain of salt and bring quickly to the boiling 
 point. Sweeten to taste, then stir in 2 table- 
 spoonfuls of corn-starch wet with cold water and 
 stir until smoothly thickened and clear. Draw 
 to one side and boil gently for ten minutes, then 
 cut in lightly the stiffly whipped whites of 3 eggs. 
 Cut and mix over the fire for two minutes longer, 
 then pour into a wetted mold with alternate layers 
 of the same fruit, cut or whole, according to size. 
 Serve very cold with a custard made with i pint 
 of milk, the egg yolks, 2 tablespoonfuls of sugar 
 and a little flavoring which will accord with the 
 fruit used. 
 
 A Good All-round Pudding 
 
 Sift together i pint of whole wheat flour, j4 
 teaspoonful each of salt and baking-soda and 
 I teaspoonful of mixed ground spices. Add }4i 
 cupful each of finely chopped suet, molasses and 
 sour milk, and from ^ to i cupful of mixed fruit 
 of any kind, fresh berries or chopped apples, etc., 
 in the season, currants, citron or other dried or 
 candied fruits in winteif ; the spice used should 
 always accord with the fruit. Turn into buttered 
 molds — pound baking-powder cans or cups — and 
 steam from one to two hours according to the 
 sized molds used. Serve with a hard or a soft 
 sauce. This simple recipe is capable of many 
 variations. 
 
i66 LOW COST RECIPES 
 
 Economical Plum Pudding 
 One pound of bread crumbs, i pound of flour, 
 I pound of seeded raisins, ^ of a pound of 
 chopped suet, ^ of a pound of currants, ^ of a 
 pound of lemon peel, i ounce of blanched 
 and chopped almonds, 2 teaspoonfuls of mixed 
 spices, J^ of a teaspoonful of salt, 3 eggs and 
 I cupful of milk, ^ pound of sugar. Mix all the 
 dry ingredients together. Beat up -the eggs, 
 add the milk to them and pour among the other 
 ingredients. Mix and press the mixture into a 
 well-greased mold, cover with a scalded and 
 floured cloth, and boil steadily for five hours. 
 Keep in a cool, dry place. Plum puddings 
 properly made and boiled will keep at least a 
 year. 
 
 ' Christmas Plum Pudding 
 
 Clean, wash and dry i pound of currants, take 
 I pound of seeded raisins. Mix with J^ pound 
 each of chopped candied orange and lemon peel, 
 I pound of suet chopped fine, ^ of a pound of 
 fine stale bread crumbs, J^ of a pound of sifted 
 flour, J4^ of a pound of brown sugar. Beat 5 
 eggs, add ^ pint of brandy or sweet cider and 
 pour over the dry ingredients. Add % oia. nut- 
 meg grated, the grated rind of i lemon and mix 
 very thoroughly. Pack in small greased molds 
 or covered kettles. Boil steadily for six hours 
 
DESSERTS 167 
 
 and set away in a cold place. When used boil 
 for two hours longer and serve with a hard sauce 
 flavored with vanilla and brandy or sherry. 
 
 Canned Peach Pudding 
 One-half can of peaches will be sufficient. To 
 ^ of a cupful of the peach syrup add i ^/l cupfuls 
 of boiling water, 2 ounces of fine hominy and a 
 pinch of salt and cook at the side of the fire, 
 stirring frequently until the hominy is tender. 
 As it swells and thickens it may be wise to use a 
 double boiler to keep from burning. Add 6 
 peach halves cut fine and cook fifteen minutes 
 longer ; if not sufficiently sweet add more sugar. 
 Turn into a large mold. Serve very cold with 
 cream. 
 
 Canned Peach Dumplings 
 Canned peach or apricot dumplings made 
 with rice covering are delicious. Partially boil 
 the rice until soft enough to adhere to the fruit 
 drained from the juice: Tie into cheese-cloth 
 squares and steam until the rice is perfectly 
 tender. Thicken the juice with arrowroot or 
 corn-starch ; add a little lemon juice and serve 
 hot. 
 
 Baked Peach Dumplings 
 Mix together i quart of sifted flour, i scant 
 teaspoonful of salt and 2 teaspoonfuls of baking- 
 
i68 LOW COST RECIPES 
 
 powder. Rub in ^ of a cupful of butter (or 
 butter and lard mixed). Make a soft dough, us- 
 ing sweet milk. Turn on a floured board and 
 roll out half an inch thick. Have ready some 
 canned peaches thoroughly drainc)!, or use dried 
 peaches which have been soaked until soft. Cut 
 the dough in four inch squares and on each lay 
 2 pieces of fruit. Draw the porners together 
 and pinch the edges tightly that the juice may 
 not ooze. Place close together in a greased 
 baking pan. When the dish ^s filled, pour over 
 the dumplings ^ of a cupful of cold water, cover 
 tightly and put at once in a hot oven. Uncover 
 at the end of forty minutes and let them brown 
 quickly. With them serve a sauce made with i 
 pint of the peach syrup (or syrup and water), an 
 inch stick of cinnamon, sugar to taste, i scant 
 tablespoonful of corn-starch mixed with a little 
 cold water and a pinch of salt. Simmer until 
 dear, add i tablespoonful of butter and stir until 
 it is absorbed, then take from the fire. 
 
 Peach Dessert 
 Pare hard imperfect peaches and cut in quar- 
 ters. Place in a large kettle with a little water 
 and sufficient sugar to sweeten and stew slowly 
 until soft. Have ready a thick batter made with 
 I pint of flour, i heaping teaspoonful of baking- 
 powder, I teaspoonful of sugar, a pinch of salt 
 
DESSERTS 169 
 
 and I scant cupful of milk. Drop this by spoon- 
 fuls over the top of the boiling fruit and cover 
 closely. Keep where the boiling will be slow 
 but steady for from ten to fifteen minutes without 
 uncovering. Then dish, the fruit in the center 
 and dumplings round the edge of the dish. 
 
 J 
 Peach Whip 
 
 Beat the whites of 3 eggs to a soft froth. Add 
 3 jtablespoonfuls of sifted powdered sugar and 
 beat to a stiff, glossy meringue. Peel }i dozen 
 peaches and press them through a sieve. Grad- 
 ually add this pulp to the meringue, beating all 
 the time and sprinkling in also i teaspoonful of 
 lemon juice. Heap in tall glasses and serve at 
 once. 
 
 Peach Snovr 
 
 Soak %oia. box of gelatine in i cupful of cold 
 water until soft. Boil together for five minutes i 
 cupful of sugar and i cupful of water, take from 
 the fire and add the gelatine. Stir until dis- 
 solved, strain and add i % cupfuls of peach pulp, 
 prepared by rubbing the pared peaches through 
 a fine sieve. Set aside, stirring occasionally un- 
 til the mixture is quite thick. Whip the whites 
 of 4 eggs to a stiff froth, add byldegrees the jelly 
 mixture, and continue to whip until the whole 
 mass is very stiff. Pour into a mold wet in cold 
 
I70 LOW COST RECIPES 
 
 water, and set on ice until firm enough to turn 
 out. 
 
 Peach Cobbler / 
 
 Originally a Marylauid delicacy, peach cobbler 
 has become a favorite wherever fresh peaches 
 are obtainable. Pare enough /large sweet ones 
 to almost fill a deep pudding pish ; do not halve 
 or pit them but sprinkle with plenty of sugar, 
 then cover with a rich pie ^trust rolled rather 
 thicker than usual. Bake in a moderate oven 
 for from forty minutes to an hour. 
 
 Peach Puffs 
 
 In place of pie crust, a short biscuit dough 
 may be used for fruit dumplings ; this will 
 be found superior to cake when a nice fruit 
 short cake is desired. For peach puffs, beat 2 
 eggs until thick and light ; add ^ of a cupful 
 of milk, a pinch of salt and i cupful of flour 
 mixed with i heaping teaspoonful of baking- 
 powder. Stir in i tablespoonful of melted butter 
 and beat well ; then add as much more flour as 
 may be necessary to mix it to a thick batter. 
 Butter small, deep cups ; drop in each i spoon- 
 ful of the batter ; add to each yi ol a. peeled 
 peach ; cover with another spoonful of batter 
 and steam for half an hour. Either hard or soft 
 sauce may be served with this dessert. 
 
DESSERTS 171 
 
 Peach Trifle 
 Boil together for five minutes i scant cupful 
 of sugar and i cupful of water, dropping into it, 
 as fast as stoned, the pits from i quart of ripe 
 peaches. Keep the stones in the syrup for ten 
 minutes, drawing the saucepan to the side of the 
 fire. Skim them out and lay in the pared 
 peaches, stewing slowly until they are tender. 
 Set aside until the first heat has passed off, then 
 press through a sieve. Line a glass dish with stale 
 sponge cakes dipped in sherry, spread over them 
 the cold peach pulp and cover with i}4 cupfulsof 
 thick cream sweetened and flavored with 2 table- 
 spoonfuls of powdered sugar and ^ of a teaspoon- 
 ful of vanilla and whipped to a thick solid froth. 
 
 Peach Sago 
 Wash ^ of a cupful of sago and let soak for 
 several hours or over night. Drain, cover with 
 I pint of boiling water and simmer gently until 
 the sago is clear. Sweeten with }4 of a cupful 
 of sugar, add a pinch of salt and pour over cut 
 peaches arranged in a serving dish. Set aside 
 and serve very cold with cream. Any fruit in 
 season may be used, adding sugar according to 
 the tartness of the fruit. 
 
 Peach Betty 
 Mix together i pint of soft, stale crumbs, a 
 pinch of salt, }4 cupful of sugar and J^ of a 
 
172 LOW COST RECIPES 
 
 teaspoonful of mixed ground spice ; add a scant 
 ^ cupful of melted butter, turning through well 
 that the butter may be evenly distributed. Fill 
 a pudding dish with alternate layers of this mix- 
 ture and finely cut peaches and bake in a moder- 
 ate oven for from thirty to forty minutes. Serve 
 with either cream or a hard sauce. 
 
 Berry Dumplings 
 
 Mix well together i pint of flour, ^ of a tea- 
 spoonful of salt, I heaping teaspoonful of baking- 
 powder and I teaspoonful of sugar. Rub in 2 
 tablespoonfuls of butter, then mix to a soft 
 dough with sweet milk. Turn on a floured 
 board, roll out half an inch thick, and cut in 
 rounds the size of a tea saucer. On the center 
 of each place several berries, about equal to i 
 tablespoonful. Draw the paste up around them 
 and pinch the edges tightly together. Set close 
 together on a greased pan and steam for twenty- 
 five minutes, then place in a hot oven long 
 enough to dry off. 
 
 For the sauce, sift i cupful of powdered sugar. 
 Cream thoroughly i heaping tablespoonful of 
 butter and gradually beat into it enough of the 
 sugar to make a thick sauce. Have ready some 
 of the berries mashed to a pulp. Add i tea- 
 spoonful at a time to the sauce, beating thor- 
 oughly before adding more. Watch closely, and 
 
DESSERTS 173 
 
 if the sauce begins to loolc granular, or as if it 
 would separate, add i tablespoonful more of 
 sugar. Beat until very light, pile on a dish, and 
 stand in the ice box until the dumplings are 
 ready to serve. 
 
 Steamed Berry Pudding 
 For a simple berry pudding beat 2 eggs, add 
 I cupful of milk, % oi a, teaspoonful of salt, 2 
 tablespoonfuls of sugar and i cupful of flour. 
 Beat in 2 tablespoonfuls of melted butter, e tea- 
 spoonfuls of baking-powder and enough more 
 flour to make a very thick batter. Last of all 
 stir in ij4 cupfuls of berries which have been 
 floured. Turn into a buttered mold with a 
 tightly fitting cover and steam for two hours. 
 For the sauce cream 2 tablespoonfuls of butter 
 with I cupful of powdered sugar, add ^ of a 
 teaspoonful of vanilla and i tablespoonful of 
 sherry and heap on a small dish. 
 
 Steamed Berry Roll 
 Prepare a rich biscuit dough, using 2 table- 
 spoonfuls of butter and i heaping teaspoonful of 
 baking-powder to i pint of flour. Roll out in a 
 long sheet about half an inch thick. Spread 
 with a thick layer of berries sweetened to taste. 
 Roll up tightly as possible — like a jelly roll — ^and 
 pinch the ends together. Lay on a buttered 
 plate or shallow pan, and steam for forty min- 
 
174 LOW COST RECIPES 
 
 utes, then place in the oven to dry off and color 
 slightly. Serve with a soft or hard sauce. All 
 kinds of berries, stoned cherries, cut peaches and 
 other fruits sweetened to taste may be used in 
 the same way. 
 
 J Berry Rely Poly 
 
 To make a roly poly mix together i pint of 
 sifted flour, Y^ teaspoonful of salt, i teaspoon- 
 ful of sugar and i teaspoonful of baking-powder 
 and rub in 2 teaspoonfuls of butter. Stir this to 
 a soft dough with sweet milk, roll out, spread 
 thickly with berries and a few spoonfuls of sugar, 
 roll up tightly and pinch the ends together. Ar- 
 range on a greased pan and steam for half an 
 hour, then place in a hot oven just long enough 
 to dry off the crust. Serve with it a hard sauce^ 
 coloring part of it with a few crushed berries ; to 
 add to its appearance put the latter in a cornu- 
 copia made of writing paper, cut off the tip with 
 a sharp scissors and squeeze it out as a spiral 
 over and around the white portion which is 
 heaped on a flat glass dish. 
 
 Berry Bread 
 
 Take i stale loaf of bread, cut in thin slices 
 and spread with butter. Stew a quantity of any 
 kind of berries (adding some currants or lemon 
 iuice to make slightly tart). When soft, sweeten 
 
DESSERTS 17s 
 
 to taste. In a deep dish put a layer of the bread, 
 pour over it a quantity of the boiling mixture, 
 then more bread and fruit until all has been used. 
 Serve very cold with cream. This simple dish is 
 delightful. 
 
 Fancy Fruit Jelly 
 
 Make a lemon or orange jelly. In the bottom 
 of a wetted mold spread a layer of fruit — berries, 
 sliced bananas, green grapes, etc. Pour over 
 just enough jelly to cover and stand on ice until 
 firm. Add another layer of fruit and jelly, chill 
 again ; repeat until the materials are used. 
 Keep the reserved jelly in a warm place until the 
 mold is filled. ^ 
 
 Lemon Jelly ^ 
 
 Soak I package of gelatine in i pint of cold 
 water until it is very soft. Boil together i quart 
 of water, i^ pints of sugar and the pared yellow 
 rind df i lemon, for three minutes. Pour over 
 the soaked gelatine and stir until it is dissolved. 
 Add the juice of 3 or 4 lemons and strain into 
 molds which have been dipped in cold water. 
 Stand on ice or in a cold place until firm. 
 Orange juice or cider may be substituted for the 
 lemon juice, thus giving orange or cider jelly. 
 
 Bird's Nest Jelly 
 A white corn-starch blanc mange is made in 
 the proportion of 4 tablespoonfuls each of corn- 
 
176 LOW COST RECIPES 
 
 starch and sugar to i pint of milk. This, after 
 thorough cooking, is divided and each portion 
 colored with chocolate, fruit, red color paste, raw 
 yolk of egg, etc. When using eggs for the week 
 or two preceding they should be emptied care- 
 fully out of a small hole in one end of the shell, 
 the shells rinsed and put aside. These are now 
 to be well rinsed again in water and filled with 
 the blanc mange, then set away, propping them 
 in an upright position in a pan of flour. When 
 the blanc mange is firm the shells are cracked 
 and peeled off and the eggs arranged on a bed 
 of any kind of clear jelly (lemon, orange or 
 wine) which has been broken with a fork. Thin 
 strips of candied orange peel may be arranged 
 round them to simulate a nest. 
 
 Coffee Jelly 
 Soak I box of gelatine in i cupful of cold 
 water until soft. Add i cupful of sugar, i pint 
 of boiling water and i pint of rather strong 
 coffee. Stir until the sugar is dissolved, add i 
 teaspoonful of vanilla extract, strain through 
 doubled cheese-cloth into wet molds. Serve 
 with soft custard or whipped cream. 
 
 Cherry Batter Pudding 
 
 An easily made cherry pudding calls for 2 
 eggs well beaten ; to these add i cupful of milk, 
 
DESSERTS 177 
 
 }i teaspoonful of salt, i tablespoonful of sugar 
 and sufficient sifted flour to make a thick drop 
 batter. Beat well for a moment, add i level 
 teaspoonful of baking-powder and i cupful of 
 stoned cherries. Turn into a well-buttered mold 
 and steam for two hours, serving it with either a 
 hard or soft sauce. 
 
 Cherry Bread 
 
 Cut stale bread in thin slices and thickly butter 
 each. Open i quart can of cherries, dilute the 
 syrup with an equal amount of boiling water ; 
 heat to the boiling point, add the cherries and i 
 teaspoonful of corn-starch wet in cold water. 
 Stir and boil for three minutes. Put 2 slices of 
 the bread side by side on a dish and pour over 
 them a part of the hot syrup and fruit. Add 2 
 more slices and more of the fruit, then 2 more 
 with the remainder. Set all aside until very 
 cold. Just before serving cover top and sides 
 with a meringue and serve with plain cream. 
 
 Cherry Roly Poly 
 
 To prepare a cherry roly poly, mix together 
 I pint of flour, i tablespoonful of sugar, J^ tea- 
 spoonful of salt and 2 scant teaspoonfuls of 
 baking-powder. Rub in 2 large tablespoonfuls 
 of butter and mix to a soft dough with sweet 
 
178 LOW COST RECIPES 
 
 milk. Roll out a half inch thick and spread 
 with a generous layer of pitted cherries. Dust 
 with flour, add sugar according to the tartness 
 of the fruit, roll up and pinch the ends together. 
 Lay on a buttered plate, steam for forty-five 
 minutes, then place in a hot oven just long 
 enough to dry off and very lightly color the top. 
 Serve with either a hard or soft sauce. 
 
 Cherry Sponge 
 
 Soak ^ of a box of gelatine in ^ of a cupful 
 of cold water. Pit i quart of stemmed cherries, 
 steep the pits in i cupful of hot water for half an 
 hour, then strain. Add to the water i cupful of 
 sugar, bring to the boiling point and boil for 
 three minutes. Pour over the cherries, cover 
 and let stand for ten minutes then press all 
 through a colander. Dissolve the gelatine over 
 hot water, add to the cherry mixture and set 
 away until it begins to thicken. Add the well- 
 beaten whites of 3 eggs and beat on ice until all 
 is thick and light. Turn into a wetted mold 
 and set in a cold place until firm. 
 
 Cherry Charlotte 
 
 Line a mold with pieces of dry sponge cake, 
 previously dipping it in melted butter. Stew i 
 pound of cherries till tender with % pound of 
 
DESSERTS 179 
 
 sugar. Fill the inside of mold with alternate 
 layers of cake and cherries, from which the juice 
 has been drained. Pour the remaining juice and 
 I tablespoonful of melted butter over the whole, 
 and bake in a moderate oven for half an hour. 
 Turn out on a pretty dish, and serve hot, with 
 either cherry sauce or whipped cream. This 
 same recipe can be made in individual molds, 
 and when turned out, garnished with transparent 
 cherries. 
 
 Cherry Short-Cake 
 Chop up, with a silver knife, after pitting 
 them, some fine sweet cherries, and sift over the 
 fruit a generous layer of sugar ; set aside for an 
 hour before making the short-cake, to form juice. 
 For the pastry make rich biscuit crust. Into i 
 pint of sifted flour — 2 cupfuls — mix a little salt 
 and 2 level teaspoonfuls of baking-powder. Sift 
 again, and rub in a tablespoonful each of lard 
 and butter. Add i well-beaten egg and enough 
 milk to make a dough to roll out. Bake in a 
 biscuit-pan in two layers half an inch thick ; to 
 keep them separate, place flecks of butter be- 
 tween. This requires a quick oven, as for 
 biscuit. When done, cut the crust into individ- 
 ual pieces and spread the prepared cherries be- 
 tween and on top. Serve with whipped cream, 
 flavored with the remainder of juice. 
 
i8o LOW COST RECIPES 
 
 Cranberry Sponge 
 Soak yi a box of granulated gelatine in J^ of 
 a cupful of cold water. Pick over and wash i 
 pint of cranberries, put into a saucepan with ^ 
 of a cupful of cold water, cover closely and cook 
 until the berries burst, then rub through a sieve. 
 Measure and add more boiling water, if needed, 
 to make i pint of thin pulp. Return to the fire 
 and when almost boiling add sufficient granu- 
 lated sugar to make very sweet — ^this will take 2 
 cupfuls or more, according to the acidity of the 
 fruit. Stir for a moment, add the softened gela- 
 tine, stir until thoroughly dissolved then take 
 from the fire and set aside. When cold and be- 
 ginning to thicken add the whites of 4 eggs 
 whipped to a stiff froth and continue whipping 
 until the mixture is very thick and spongy. 
 Turn into a wetted mold and stand in a cold 
 place until firm. 
 
 Cranberry Slump 
 Make a biscuit dough with i pint of flour, i 
 tablespoonful of butter, }4 oia teaspoonful of salt, 
 I teaspoonful of baking-powder and milk to mix. 
 In a pudding dish put i quart of washed cranber- 
 ries, add I cupful of sugar and }4 oi a cupful of 
 water and cover with the crust. Cover and cook 
 slowly in a moderate oven for one hour. Dust 
 with sugar and serve with cream or a sweet sauce. 
 
DESSERTS i8i 
 
 Grape Sago Pudding 
 Soak I cupful of sago over night in plenty of 
 cold water ; in the morning pour off the water ; 
 put the sago in a double boiler with i cupful of 
 boiling water, ^ of a cupful of sugar, J^ teaspoon- 
 ful of salt, and i cupful of juice pressed from 
 grapes which have been stemmed and cooked for 
 ten minutes. Cook until the sago is clear, adding 
 more grape juice if it becomes too stiff, then add 
 I cupful of seeded grapes, cook ten minutes 
 more and turn into a baking dish. Brown in a 
 quick oven and serve with a creamy sauce. 
 
 Grape Sponge 
 Wet 4 rounding tablespoonfuls of corn-starch 
 with a little cold grape juice and then turn it 
 into I pint of the juice that is boiling, adding a 
 speck of salt and i rounding teaspoonful of 
 butter. Stir until it is transparent ; then remove 
 from the fire and fold in 3 whites of eggs beaten 
 very stiff and dry. Pour into a dish or a fancy 
 mold and stand in a cold place to chill. The 
 yolks of the eggs can be used for the boiled 
 custard which accompanies it. Garnish the dish 
 with grapes if they can be secured. 
 
 Lemon Sp6nge 
 Soak y^ package of gelatine in i cupfu' of cold 
 water till soft. Boil i pint of water and i pint 
 
i82 LOW COST RECIPES 
 
 of sugar for two minutes, add gelatine, stir till 
 dissolved, add juice of three lemons and strain. 
 When cold and beginning to thicken add the 
 whites of 4 eggs, stand in a pan of ice water and 
 whip without stopping until it is a white spongy 
 mass all through. Turn into a wetted mold and 
 set away until firm. 
 
 Prune Whip 
 To the white of i egg beaten stiff, add i table- 
 spoonful of pulverized sugar and 2 tablespoonfuls 
 of stewed prunes, freed from the seed and 
 chopped fine. Serve cold with cream. 
 
 Prunes k la Vanilla 
 Make a syrup of equal quantities of lemon 
 juice and water, adding ^ pound of sugar for 
 every i }4 gills of water. Bring to a boil, then 
 add a sufficient quantity of California prunes, 
 which have been carefully washed and soaked, 
 and stew very gently until the prunes are tender. 
 Then remove from the fire, add vanilla extract 
 to flavor, turn into a dish and set aside to cool. 
 
 Prune Cocktail 
 Cook choice prunes just enough to remove the 
 stones easily. Sweeten slightly while cooking. 
 Chill thoroughly and chop into small pieces. To 
 the juice add strained orange and lemon juice to 
 taste and serve cold. 
 
DESSERTS 183 
 
 Prune Jelly 
 Wash I cupful of large prunes and soak in 
 water over night or until swollen. Put into a 
 double boiler and cook until tender, skim them 
 out and let stand until cool enough to handle, 
 then pit and cut them in quarters. In the mean- 
 time strain the juice and measure, adding water, 
 if needed, to make ^ pint. Soak %, cupful of 
 granulated gelatine in 4 tablespoonfuls of cold 
 water. Boil together the prune juice and i cup- 
 ful of sugar for five minutes. Add the soaked 
 gelatine and stir until dissolved. Set aside and 
 when cool add i teaspoonful of vanilla. Arrange 
 the cut prunes in a wetted mold, over them pour 
 the syrup mixture and set away until stiffened. 
 Turn out and serve with plain or whipped cream. 
 
 Russian Prune Pudding 
 Pick over and wash through several waters 
 I pound of large prunes and let soak over night. 
 Next day turn them into a double boiler and 
 simmer slowly until tender. Sweeten to taste, 
 and when cool enough to handle carefully re- 
 move the pits. To the syrup add j4 oi a. box of 
 gelatine, which has been soaked in j^ of a cup- 
 ful of cold water and heated gently until dissolved. 
 Set aside to cool. Have ready some almonds 
 which have been blanched and split. When the 
 jelly begins to thicken dip into it the almonds 
 
i84 LOW COST RECIPES 
 
 and decorate the sides of a mold with them, then 
 carefully fill with layers of the fruit and jelly, 
 setting aside several times, if necessary, to allow 
 the layers to stiffen. Serve very cold with cream, 
 which is sweetened to taste and flavored with a 
 few drops of extract of almond. 
 
 Fig Chartreuse 
 
 Wash Yz pound of figs in warm water and 
 drain. Barely cover with cold water and soak 
 over night. Place in a double boiler and cook 
 very slowly until tender, then pour ofi the juice. 
 Wash I cupful of rice and drop into a kettle of 
 slightly salted water and boil for ten minutes. 
 Drain and place in a double boiler, and from 
 time to time add a little milk until very soft and 
 the milk is all absorbed, then stir in i tablespoon- 
 ful of sugar. Have ready a buttered mold. 
 Line bottom and sides with the rice, place the 
 figs in the center and cover with rest of rice. 
 Measure the fig juice, add water if necessary, to 
 make i pint, and X cupful of sugar and boil for 
 ten minutes. Bake the chartreuse for fifteen 
 minutes in a slow oven, then turn out. Serve 
 with the fig syrup to which is added a little 
 vanilla. 
 
 Fig Suet Pudding 
 
 Mix together 2>^ cupfuls of sifted flour, i level 
 teaspoonful each of soda, salt, mace, allspice and 
 
DESSERTS 185 
 
 cinnamon and i teaspoonful of baking-powder. 
 Put through a fine sieve, then add J^ cupful of 
 finely chopped suet, i pound of figs cut fine, 
 
 1 cupful of molasses, i cupful of milk. Turn 
 into well-buttered pound baking-powder cans or 
 molds of the same size and steam for two hours 
 and a half. Serve with any good liquid sauce 
 flavored with vanilla. 
 
 Fig Roly Poly 
 Pick over and wash i pound of figs, cut into 
 bits and place in a double boiler with i cupful of 
 water. Cover and cook slowly until they can be 
 beaten to a pulp with a spoon. Cool and flavor 
 with a few drops of vanilla. Sift together i pint 
 of flour, % teaspoonful of salt and i heaping 
 teaspoonful of baking-powder, then rub into it 
 
 2 heaping tablespoonfuls of butter. Mix to a 
 soft dough with cold milk, turn out on a floured 
 board and roll out in a sheet half an inch thick. 
 Spread with the fig paste and roll up tightly, 
 pinching the ends well together. Place on a 
 buttered pan, steam for three-quarters of an hour 
 and stand in a hot oven for five minutes to dry 
 off. Serve with milk or vanilla sauce. 
 
 Rhubarb Dumplings 
 Make a rich biscuit crust with i quart of flour, 
 I teaspoonful of salt, 2 heaping teaspoonfuls of 
 
i86 LOW COST RECIPES 
 
 baking-powder, 4 tablespoonfuls of shortening 
 and sufficient sweet milk to mix to a soft dough. 
 Roll out and cut in four-inch squares. Put i large 
 spoonful of finely cut rhubarb and 1 piece of loaf 
 sugar on each, draw the paste together, and 
 pinch to keep the fruit from oozing. Place close 
 together in a greased dripping pan. Pour in a 
 scant y^ cupful of cold water, cover closely with 
 a second pan and bake for forty minutes in a hot 
 oven, uncovering ten minutes before serving. 
 The water keeps the crust from baking too hard. 
 Serve with hard sauce. 
 
 Rhubarb Well 
 This" is made of a rich bread dough pressed in a 
 shallow pan, the sides much higher than the 
 middle, which is filled thickly with sliced rhubarb 
 and scraped maple sugar ; bake until the dough 
 is done and serve with a strawberry cream whip 
 about the base. 
 
 Strawberry Mold 
 Whip I cupful of thick cream until very stiff 
 and light ; cut i pint of berries into small bits 
 with a silver fruit knife and stir them lightly into 
 the cream. Soak i tablespoonful of granulated 
 gelatine in J^ of a cupful of cold water and 
 when soft place over hot water until dissolved. 
 Add this by degrees to the cream and berries, 
 
DESSERTS 187 
 
 stirring, and adding 3 tablespoonfuls of pow- 
 dered sugar. When the mixture begins to 
 thicken turn it into a wetted mold and put away 
 in a cold place until set, then turn out on a fancy 
 dish. 
 
 Sweet Omelet 
 Break 4 eggs in a bowl, add 2 teaspoonfuls of 
 powdered sugar and a tiny pinch of salt and 
 beat just enough to mix well together. Into a 
 very hot frying-pan drop i teaspoonful of butter, 
 shake until it is evenly distributed over the 
 bottom of the pan and pour in the eggs. Shake 
 and stir with a flexible knife until the mixture 
 begins to set, then loosen the edges and shake 
 so that it will not stick to the pan. While still 
 soft in the center spread quickly over it i spoon- 
 ful of jelly, jam, crushed and sweetened fruit or 
 any filling you wish, roll it over and turn out on 
 a hot platter. Dust with a little powdered sugar 
 and score with a hot poker. Put the remainder 
 of the filling round the omelet and send at once 
 to the table. 
 
 Molded Rice and Apricots 
 Pick over and wash thoroughly i cupful of 
 rice. Cook in a double boiler with i pint of milk 
 and a pinch of salt. If it becomes too dry a 
 little more milk may be added. When tender 
 mix in lightly the beaten yolks of 2 eggs, cook 
 
i88 LOW COST RECIPES 
 
 for three minutes and take from the fire. Add 2 
 tablespoonfuls of powdered sugar and i tea- 
 spoonful of vanilla and turn into a buttered mold. 
 Steam for ten minutes, then turn out on a heated 
 dish. Round it heap halved apricots and pour 
 over it a portion of the apricot syrup, heated and 
 slightly thickened with arrowroot. 
 
 Rice and Raisins 
 Wash well i cupful of rice. Drop into a ket- 
 tle of boiling salted water and boil at a gallop 
 until the grains feel tender when rubbed between 
 thumb and fingers. Drain, add i cupful of 
 seeded raisins which have been steamed until 
 plump, then pack into a well-buttered mold. 
 Stand in the open oven for five minutes, turn out 
 and serve with either hard sauce or butter and 
 scraped maple sugar. 
 
 Rice Royale 
 Pick over and wash i cupful of rice. Drop 
 into a large kettle of boiling water, add ^ tea- 
 spoonful of salt and i tablespoonful of sugar and 
 keep at a galloping boil until the grains feel 
 tender when rubbed between the fingers. Drain 
 thoroughly, pack lightly in a slightly buttered 
 mold and let stand ten minutes in the open oven. 
 Turn out carefully on a deep platter. Baste 
 over this the syrup from canned fruit (heated), 
 
DESSERTS 189 
 
 arrange the fruit itself around the base and serve 
 either hot or cold. 
 
 Rice Imperial 
 A mold of rice boiled in milk, to which 
 whipped cream and a trifle of gelatine have been 
 added, is greatly improved by having the bottom 
 of mold plentifully garnished with fresh cherries 
 sugared over. Cherry syrup is served with it. 
 
 Plain Rice Puddmg 
 Put into a quart pan y^ cupful of rice, add a 
 lump of butter the size of a hulled walnut, sugar 
 to sweeten, a grating of nutmeg, and % tea- 
 cupful of raisins, then fill up the pan with milk, 
 stir occasionally while baking and add more 
 milk if it is likely to become too dry. 
 
 A New ^Vay of Making Rice Pudding 
 Take Yz cupful of rice ; soak in a little milk 
 one-half an hour ; add 2 quarts of milk, a little 
 salt and i cupful of raisins ; then add i cupful of 
 sugar ; season with vanilla ; bake in medium 
 heated oven until well done. 
 
 Marshmallow Rice Pudding 
 Take i ^ pints of cold boiled rice and add to 
 it milk, sugar and i &%^ just as you would for 
 an ordinary baked rice pudding. Then place on 
 
I90 LOW COST RECIPES 
 
 the top I dozen marshmallows which have been 
 soaked for two or three hours in milk, and bake 
 until a light brown tint. Serve with cream. 
 This makes a very dainty and nourishing pud- 
 ding, the marshmallows giving it a delicate 
 flavor. 
 
 Junket 
 
 In I tablespoonful of cold water break up and 
 dissolve i junket or rennet tablet. Take i 
 measured quart of milk, put 2 tablespoonfuls of 
 it and 2 tablespoonfuls of sugar in a saucepan. 
 Stir over the fire until the sugar is dissolved then 
 add all of the milk and heat until blood warm, 
 then take off quickly. Add i teaspoonful of 
 vanilla or other flavoring and the dissolved tablet 
 and pour quickly into cUps or a dessert dish. 
 Let stand undisturbed on the kitchen table until 
 it jellies, which will take about ten minutes ; then 
 set carefully away to chill. Serve very cold with 
 cream and sugar. 
 
 Junket With Canned Fruit 
 For each quart of measured milk allow 3 table- 
 spoonfuls of sugar, flavoring to taste and i junket 
 tablet. Drain and cut fine some canned fruit — 
 or such fresh fruits as oranges or bananas — and 
 partly fill one large dish or the necessary number 
 of small ones. Break the tablet and dissolve in 
 I tablespoonful of cold water. In a saucepan 
 
DESSERTS 191 
 
 put the sugar and ^ cupful of milk and stand on 
 the stove and stir until the sugar is entirely dis- 
 solved. Add the rest of the milk, stir and heat 
 until lukewarm then take off. Add the flavoring 
 and dissolved tablet, stir once quickly then pour 
 into the dishes. Let stand on kitchen table 
 until the milk is set then set away. Serve very 
 cold with cream. 
 
 Caramel Junket 
 
 Required : One quart of milk, 6 tablespoonf uls 
 of granulated sugar, i junket tablet and i table- 
 spoonful of cold water. Put the sugar into a 
 small pan, with just sufificient water to melt it, 
 stir till the sugar is no longer visible, and cook 
 (without stirring) until the syrup becomes a dark 
 brown ; then pour in a few tablespoonfuls of the 
 milk, and allow it to cook until strongly flavored 
 and sweetened by the caramel. Add this flavored 
 milk to the remainder of the cold milk and the 
 tablet dissolved in the water. Flavor with a few 
 drops of vanilla extract, and serve in custard 
 glasses. 
 
 Nun's Toast 
 
 This dish goes under several other names. 
 Take stale slices of bread and trim to the same 
 size. Make a raw custard in the proportion of 
 I beaten egg and a pinch of salt to each ^ pint 
 of milk. Spread the bread on a platter and pour 
 
192 LOW COST RECIPES 
 
 over a part of the custard, basting with more 
 until the bread is thoroughly soaked. Drain 
 slightly then quickly saute in a little butter in a 
 hot pan. Serve plain or with cinnamon and 
 sugar. 
 
 Toast in Variety 
 Toast may be used as a dessert at lunch, and 
 there are a dozen ways in which its plainness 
 may be improved upon. For the children trim 
 all crust from the thin slices and place in the oven 
 until a golden brown all through. Smother it in 
 apple sauce or pour over the heated juice from 
 canned fruits and serve cold with milk or cream. 
 Dip the cut slices in a raw custard — i egg to }4 
 pint of milk — and fry quickly with butter ; serve 
 hot with butter and spiced sugar — this is variously 
 known as German, French and nun's toast. Cut 
 the slices in circles, saut^ quickly in butter ; drop 
 on each piece i large spoonful of mashed prunes, 
 and serve with cream, whipped or plain. Stewed 
 figs or any marmalade which is not too rich may 
 also be used. 
 
 Newport Whips 
 For Newport whips stand i glass of red rasp- 
 berry jelly in a warm place where it will gradually 
 soften to a thick syrup. Beat the whites of 2 
 eggs until foamy, add to the softened jelly, then 
 gradually pour in i cupful of very heavy cream. 
 
DESSERTS 193 
 
 Stir in j^ cupful of sifted powdered sugar (less 
 if the jelly is very sweet) and beat with a churn 
 or dover beater. Lift off the froth as it rises, and 
 place on a sieve to drain. When no more froth 
 appears divide the liquid among the proper 
 number of glasses and top each with a portion of 
 the froth. Serve icy cold. 
 
 Currant Jelly Whip 
 To the whites of 3 eggs add a tiny pinch of 
 salt and beat until foamy. Add 3 tablespoonfuls 
 of sifted powdered sugar and beat again until 
 very stiff and glossy. Now add, a teaspoonful 
 at a time, % of a glass of currant jelly, continu- 
 ing to beat until the mass is perfectly light and 
 well mixed. Pile in a dish or in small glasses 
 and send to the table. 
 
 Orange Roly Poly 
 Peel, slice and seed 4 sweet oranges. Mix 
 well together i pint of flour, % oia. teaspoonful 
 of salt, I tablespoonful of sugar and i teaspoon- 
 ful of baking-powder. Rub into this 2 table- 
 spoonfuls of butter and mix in sufficient sweet 
 milk to mix to a soft dough. Turn out on a well- 
 floured board, roll out in a long strip, spread 
 with the sliced oranges and sprinkle thickly with 
 sugar. Roll up, pinch the ends so that the juice 
 will not run out, lay on a buttered plate and 
 
194 LOW COST RECIPES 
 
 steam for forty minutes, then place in the oven 
 until the top is dried off. Serve with hard or 
 soft sauce. 
 
 Gooseberry Fool 
 
 The name of this dish, like many other names 
 of dishes, comes to us direct from the French, 
 Spell the word Foule as it was originally and we 
 find the foule signifies pressed. The goose- 
 berries are pressed before being mixed with 
 cream. 
 
 Green gooseberries ; to every pint of pulp add 
 ^ pint of cream and }i pint of milk, sugar to 
 taste. Cut the tops and tails off the goose- 
 berries ; put them into a jar, with 2 tablespoon- 
 fuls of water and a little brown sugar ; set this 
 jar in a saucepan of boiling water, and let it 
 boil until the fruit is soft enough to mash. When 
 done enough, beat it to a pulp, press through a 
 sieve, and stir to every pint the above proportion 
 of cream and milk. Ascertain if the mixture is 
 sweet enough and put in plenty of sugar, or it 
 will not be eatable ; and in mixing add the 
 cream very gradually to the gooseberries. Serve 
 in a glass dish, or in small glasses. This, al- 
 though a very old-fashioned and homely dish, is, 
 when well made, very delicious, and, if properly 
 sweetened, a very suitable preparation for chil- 
 dren. 
 
DESSERTS 195 
 
 Gateau de Riz 
 One heaping tablespoonful powdered gelatine, 
 3 tablespoonfuls of water, 2 tablespoonfuls of 
 sugar, 2 cupfuls of milk, 2 ounces of ground 
 rice, ]4 cupful of raspberry puree, few drops of 
 red coloring. Grind the rice and mix it into a 
 smooth paste with a little of the milk, then put 
 the remainder into ,a saucepan to heat. ■ When 
 warm, add ground rice and stir over the fire un- 
 til boiling. Add sugar and cook for a few min- 
 utes, stirring all the time. Remove the saucepan 
 from the fire and add the raspberry ptir^e, which 
 has been made by rubbing either preserved rasp- 
 berries or the fresh fruit through a sieve. Dis- 
 solve gelatine with the water and strain it into 
 the other mixture. Color with a few drops of 
 red coloring and pour into a mold which has 
 been rinsed out with cold' water. Serve with 
 cream or custard sauce. 
 
 Queenie 
 Make a cold raw custard with 3 eggs, 2 table- 
 spoonfuls of sugar and a pinch of salt for each 
 pint of milk. Cut thick slices of stale bread and 
 trim to an even size. Spread on a flat pan and 
 baste over them as much of the raw custard as 
 they will soak up. When perfectly soft all 
 through beat i spoonful of butter in the frying- 
 pan and in it fry as many slices at a time as 
 
196 LOW COST RECIPES 
 
 can be accommodated with crowding. Brown 
 quickly, turn and brown the other side. When 
 done pile very evenly on a buttered dish, spread- 
 ing each slice with a thick layer of marmalade. 
 When all are done cover top and sides with a 
 thick layer of meringuel Sprinkle liberally with 
 powdered sugar and place in a moderate oven 
 until lightly colored. 
 
 Dampfnudeln 
 Dampfnudeln is a delightful German dish. If 
 bread sponge is on hand take as much of it as 
 would make a small loaf, work into it 3 table- 
 spoonfuls of melted shortening; if not, start 
 with I cupful of milk, ^ teaspoonful of salt, i 
 scant tablespoonful of butter melted and }{ oi a. 
 yeast cake. Divide the light dough, when 
 ready, into small round biscuits and let them 
 raise a little on the board. In a large frying-pan 
 melt I tablespoonful of butter and let it run 
 round the bottom and sides, then pour in cold 
 milk until a quarter of an inch deep. Fit in the 
 biscuits so that they almost touch. Cover closely 
 and keep over a moderate fire, turning the pan 
 occasionally from side to side. Do not lift the 
 lid, but when the butter begins to sizzle — which 
 will be in about twenty minutes — they should be 
 done, crisp on the bottom and well puffed up, 
 the milk having entirely evaporated during their 
 
DESSERTS 197 
 
 cooking. Serve with plenty of apple or apricot 
 sauce. 
 
 Cake Croquettes 
 Crumble and sift enough stale cake to make i 
 pint of fine crumbs. Cover with i cupful of 
 milk and soak for an hour. Put over the fire 
 and stir until boiling hot then add 2 beaten egg 
 yolks. When well mixed take off, add 2 tea- 
 spoonfuls of vanilla and turn on a shallow dish 
 to cool. Mold in balls or cylinders, dip in 
 slightly beaten egg, roll in fine crumbs and fry 
 golden brown in deep, smoking hot fat. Serve 
 with a hard sauce. 
 
CAKES 
 
 Feather Cake 
 One cupful of sugar, i cupful of sweet milk, i 
 egg, 2 tablespoonfuls of butter, i teaspoonful of 
 cream of tartar, }4 teaspoonful of soda, 2 heap- 
 ing cupfuls of flour. 
 
 A Delicious Cheap Cake 
 One cupfuL of sugar, i egg, butter the size of a 
 small egg, i cupful of very coldt water, 2 even 
 cupfuls of flour, measured before sifting, 2 slightly 
 rounded teaspoonfuls of baking-powder, salt and 
 flavoring. Mix the sugar and butter thoroughly, 
 add the egg and beat well. Add the water and let 
 this stand while you sift the flour, baking-powder 
 and salt three times, or, until thoroughly mixed. 
 Then beat all very thoroughly and bake in a mod- 
 erate oven. This may be filled with any preferred 
 filling, may be used as a common loaf cake, or as 
 a chocolate loaf cake by adding 2 teaspoonfuls of 
 cocoa or 3 tablespoonfuls of grated chocolate. 
 
 Jelly Cake 
 One cupful of sugar, i cupful of milk, 2 tea- 
 spoonfuls of cream of tartar, i teaspoonful of 
 soda or 2 teaspoonfuls of baking-powder, i pint 
 
CAKES 199 
 
 of' flour, I egg, I tablespoonful of butter, a little 
 salt, flavor and bake in layers. Put currants or 
 any tart jelly between the layers. 
 
 Cream Jelly Cake 
 
 Whites of 2 eggs, i cupful of white sugar, i 
 cupful of sweet milk, a piece of butter the size of 
 an egg, 2 cupfuls of flour, j4 teaspoonful of soda 
 and I teaspoonful, of cream of tartar. 
 
 The cream for the jelly cake is made with the 
 yolks of 2 eggs, j4 cupful of brown sugar, i 
 cupfuli of sweet milk, 2 teaspoonfuls of corn- 
 starchi flavor with lemon, cook in a saucepan 
 and spread between the layers. 
 
 Favorite Chocolate Cake 
 One-half cupful of sugar, j4 cupful of molasses, 
 }4 cupful of hot water, i }4 cupfuls of flour, i tea- 
 spoonful of soda, I tablespoonful of butter, i 
 square of chocolate, 3 eggs (one white left out). 
 Beat sugar, molasses, butter and eggs together, 
 add the hot water with soda dissolved in it, the 
 grated chocolate (melted), and flour. Bake in 
 two layers. 
 
 An Inexpensive Angel Food 
 Most people like angel food with fruit or ice- 
 cream, but many housewives hesitate about 
 making' it on account of the quantity of eggs it 
 requires. However, this little cake is delicious, 
 
200 LOW COST RECIPES 
 
 inexpensive and large enough to serve a family 
 of six or eight. 
 
 Whites of 4 eggs, pinch of salt, 5^ cupful of 
 sugar, }i teaspoonful of cream of tartar, and Yz 
 cupful of flour measured after sifting. Add salt 
 to eggs and beat about half ; then add cream of 
 tartar and beat stiff. Fold in sugar. Sift flour 
 four times and fold in lightly. Bake in ungreased 
 tin for forty minutes in slow oven. 
 
 Cheap Fruit Cake 
 
 Cream well together i cupful of brown sugar 
 and a scant J^ cupful of butter, and beat in % of 
 a teaspoonful of salt, i teaspoonful of cinnamon, 
 a slight grating of nutmeg, J4 teaspoonful of 
 cloves and i cupful of seedless raisins. Into i 
 cupful of thick apple sauce made with tart apples 
 and unsweetened, sift i tablespoonful of baking- 
 soda. To the creamed ingredients add i cupful 
 of flour, the foaming sauce and as much more 
 flour — ^about i cupful — as may be needed to 
 make a thick batter. Turn into a loaf pan lined 
 with greased paper and bake in a moderate oven 
 from fifty minutes to an hour, according to thick- 
 ness. 
 
 Ginger Cakes 
 
 Put I pint of molasses and i tablespoonful 
 each of lard and butter in a bowl ; stand over 
 hot water until just warm enough to melt the 
 
CAKES 20I 
 
 shortening. Add i cupful of milk, i table- 
 spoonful of ground ginger, ^ teaspoonful of 
 salt, I pint of flour mixed with i scant teaspoon- 
 ful of sifted soda and % teaspoonful of baking- 
 powder. Work well together then add sufificient 
 flour to make a rather stiff dough. Roll out, 
 cut with a scalloped cutter and bake on buttered 
 pans in a hot oven. 
 
 Ginger Snaps 
 One cupful of lard, i cupful of sugar, i cupful 
 of molasses, i cupful of water, a little salt, i 
 tablespoonful of ginger, i teaspoonful of soda, 
 and I teaspoonful of cream of tartar, roll thin 
 and bake quickly. 
 
 Jumbles 
 Cream J^ of a cupful of butter, add i cupful of 
 sugar and cream again. Add i well-beaten 
 egg, I teaspoonful of vanilla or other flavoring, 
 J^ of a cupful of sour cream, into which has been 
 sifted ^ of a teaspoonful of soda and well 
 stirred ; lastly, about 2j^ cupfuls of sifted flour. 
 The mixture should be a very soft dough. Drop 
 by small teaspoonfuls four inches apart on 
 greased pans and bake In a slow oven. 
 
 Russian Fried Cakes 
 Scald I pint of milk, add i scant teaspoonful 
 of salt and i tablespoonful of sugar ; when luke- 
 
202 LOW COST RECIPES 
 
 warm add i yeast cake dissolved in a little 
 warm water and sufficient flour to make a drop 
 batter and set aside to raise. When light and 
 spongy add ^ of a cupful of butter creamed to- 
 gether with I cupful of sugar and 3 eggs, beat 
 until thoroughly mixed, add sufficient flour to 
 make a soft dough and knead for five minutes. 
 Return to the bowl, cover and keep in a warm 
 place until light. Turn on a floured board, roll 
 out quite thin and cut into three-inch circles. On 
 ^ of these cakes pliace i small spoonful of apri- 
 cot or any firm jam or marmalade. Cover with 
 the remaining I cakes and pinch each together se- 
 curely. Cover with a floured cloth and let stand 
 for twenty minutes, then drop, a few at a time, 
 into smoking hot fat. When well browned and 
 pu£Fed, up drain, on unglazed paper and roll in 
 powdered sugar. 
 
 Breakfast CofTee Cake 
 Beat well together 2 eggs; add i cupful of 
 milk, y^ teaspoonful of salt, i tablespoonful of 
 sugar and sufficient sifted flour to make a thick 
 drop, batter. In the shallow baking pan melt i 
 heaping tablespoonful of shortening — butter> 
 lard or the two mixed. Grease sides and bottom 
 then pour the remainder into the batter and 
 beat hard. Last of all add 2 teaspoonfuls of 
 baking-powder and beat again then pour into 
 
CAKES 203 
 
 the pan. Bake about twenty-five minutes in a 
 hot oven. 
 
 German Coffee Cake 
 A recipe for coffee cake, which comes direct 
 from the Fatherland, calls for a pound of risen 
 dough (enough for a small loaf), into which is 
 worked 2 tablespoonfuls of, soft butter, yi cupful 
 of sugar, I beaten egg and % oi a. nutmeg, 
 grated. Knead this,, roll out in a sheet and fit 
 into a shallow pan ; cover and keep warm until 
 well risen, Beat 2 eggs and add enough pow- 
 dered sugar to make like very thick cream. 
 With a sharp knife make slanting cuts all over 
 the light dough, and put in these some of the 
 egg mixture. Dust thickly with cinnamon and 
 bake in a quick oven. 
 
INDEX 
 
 Soups 
 
 Baked Bean Soup, 14 
 Beef Soup Stock, 6 
 Brown Onion Soup, 15 
 Chicken and Corn Soup, 9 
 Cold Fruit Soup, 20 
 Corn Chowder, I a 
 Corn aiid Tomato Chowder, 13 
 Cranberry Soup, 21 
 Cream of Celery Soup, 17 
 Cream of Cucumber Soup, 18 
 Cream of Peanut Soup, 19 
 Cream of Spinach Soup, 18 
 Cream of Tomato Soup, 17 
 Cream Vegetable Soups, 7 
 
 Fish Chowder, 13 
 
 Forcemeat Balls for Soup, 6 
 
 German Prune Soup, 20 
 
 Luncheon Soup, 8 
 
 Onion and Cucumbtr Soup, 15 
 
 Onion Soup, 14 
 
 Oyster Soup, 10 
 
 Pomeranian Soup, 13 
 
 Potato Chowder, 1 1 
 
 Potato Soup, II 
 
 Purfie of Turnips, 16 
 
 Sago and Chicken Soup, 10 
 
 Satisfying Soup, 7 
 
 Soup Stock, 5 
 
 Split or Dried Pea Soup, 8 
 
 Tomato Bisque, 16 
 
 Virginia Peanut Soup, 19 
 
 Fish 
 
 Baked Fish, 23 
 
 Boiled Fish, 22 
 
 Boiled Salt Cod, 25 
 
 Codfish ^ la Creole, 26 
 
 Codfish Cakes, 26 
 
 Creamed Fish in Pepper Shells, 
 
 24 
 Fish Casserole, 24 
 Fried Fish, 23 
 
 Fried Smelts, Lemon Sauce, 24 
 Salmon I^af, 25 
 Steamed Fish, 23 
 
 Meats 
 
 Beef and Corn Pudding, 34 
 
 Beef au Gratin, 33 
 
 Beef Goulasch, 33 
 
 Beef Gumbo, 35 
 
 Beef Loaf, 32 
 
 Beef Patties, 34 
 
 Beef, Savory Sauce, 31 
 
 Braised Beef, 29 
 
 Braised Beef Heart, 37 
 
 Brown Beef Stew, 28 
 
 Corned Beef, 36 
 
 DeUnonico's Corned Beef Hash, 
 
 37 
 Pot Roast, 39 
 Saut6 of Heart, 38 
 Scotch Rolled Beef, 31 
 Spanish Steak, 30 
 Spanish Stew, 31 
 Toad-in-the-Hole, 36 
 Vienna Steaks, 30 
 
 (Veal) 
 Braised Veal, 39 
 Browned Veal Knuckle, 43 
 Calf s Heart, Stuffed, 39 
 Calves' Brains, s 5 
 Chopped Veal, German style, 42 
 French Friscassee of Veal, 40 
 Minced Veal with Poached 
 
 Eggs, 41 
 Scotch Veal CoUops, 42 
 Veal Croquettes, 41 
 Veal Fricandeau, 40 
 Veal Kidney Stew, 43 
 Veal Loaf, 41 
 Veal Pot Pie, 40 
 
 (Mutton) 
 Boiled Mutton, 44 
 
INDEX 
 
 205 
 
 Chinese Mutton, 45 
 Cold Mutton Timbale, 46 
 Mutton k la Marquise, 45 
 Mutton Turnovers, 47 
 Roast Mutton, Breton Style, 44 
 
 ; Shepherd Pie, 48 
 
 ; Spiced Mutton, 45 
 
 ' {Lami) 
 
 Braised Breast of Lamb, 48 
 
 ' Braised Lamb's Liver, 49 
 Breaded Breast of Lamb, 48 
 Crown of Lamb with Peas, 49 
 Liver Boulettes, 50 
 Shoulder of Lamb, Stuffed, 49 
 
 {Pork, etc.) 
 
 Bacon Fritters, 54 
 ; Boiled Ham, Deviled, 51 
 
 Ham and Egg Tartlets, 51 
 
 Ham Canapis, 53 
 ; Ham Croquettes, No. I, 52 
 i Ham Croquettes, No. 2, 53 
 ; Ham Pie, 51 
 \ Philadelphia Scrapple, 56 
 . Pork Tenderloins, 54 
 : Sausages Served in Potato 
 
 . Ring- SS 
 Scalloped Ham and Macaroni, 
 
 , (^Misctllatteous) 
 
 Boliotee, 60 
 Boudins, 61 
 Broiled Tripe, 64 
 Cecils from Cold Meat, 62 
 Chicken k la Burgen, 66 
 Chicken and Nut Croquettes, 67 
 Chicken Rissoles, 65 
 China Chilo, 64 
 Croquettes of Odds and Ends, 
 
 64 
 Deviled Meat, 63 
 Dresden Patties, 58 
 Fricadeh, 61 
 Irish Stew, 57 
 Italian Fritters, 63 
 Meat and Potato Puffs, 57 
 Meat Roll, 56 
 Minced Meat in Onion Cups, 62 
 
 Pilaff of Chicken, 67 
 Ravioli, 59 
 
 Roman Meat Pudding, 58 
 Salmi of Turkey, 68 
 Turkey Chartreuse, 68 
 Virginia Stewed Chicken, 65 
 
 Vegetables 
 
 Asparagus Toast, 70 
 
 Bean Croquettes, 72 
 
 Beans (Red), Bretonne Style, 72 
 
 Beans, Stewed, Onion Sauce, 7 1 
 
 Beans (String), Buttered, 70 
 
 Cabbage, Cream Slaw, 73 
 
 Cabbage, Stuffed, 73 
 
 Carrot Fritters, 74 
 
 Carrots and New Potatoes, 74 
 
 Carrots, Fried, 74 
 
 Carrots, Glazed, 74 
 
 Carrots, Stewed, 73 
 
 Cauliflower au Gratin, 75 
 
 Cauliflower Fritters, 75 
 
 Chupe, loi 
 
 Corn and Celery Fritters, 78 
 
 Corn and Peppers, Baked, 78 
 
 Corn Boats, 77 
 
 Corn Dumplings, 76 
 
 Corn Entree, 76 
 
 Corn in Tomato Cups, 77 
 
 Corn, Tomatoes and Onions, 76 
 
 Cucumber Fritters, 81 
 
 Cucumber Ragout, 79 
 
 Cucumbers, Brown Sauce, 79 
 
 Cucumbers Espagnole, 78 
 
 Cucumbers, Smothered, 80 
 
 Cucumbers, Stuffed, 80 
 
 Eggplant, Baked, 82 
 
 Eggplant, Fried, 81 
 
 Onion Fritters, 84 
 
 Onions and Apples, Baked, 85 
 
 Onions, Baked, 82 
 
 Onions, Creamed, 83 
 
 Onions, Deviled Green, 84 
 
 Onions, Scalloped, 83 
 
 Parsnip Fricassee, 85 
 
 Peas and Potatoes, 86 
 
 Potato Balls, 93 
 
 Potato Cakes, 93 
 
206 
 
 INDEX 
 
 Potato Dumplings, 94 
 
 Potato Farci, 92 
 
 Potato Roll, 92 
 
 Potato Roses, 90 
 
 Potato Turnovers, 91 
 
 Potatoes and Ham, Scalloped, 
 
 Potatoes au Gratin, 88 
 
 Potatoes Barigoule, 89 
 
 Potatoes, Browned Hashed, 86 
 
 Potatoes, Creamed Hashed, 87 
 
 Potatoes, Creamed Raw, 94 
 
 Potatoes, Delmouico Hashed, 93 
 
 Potatoes Genevoise, 90 
 
 Potatoes, Kentucky, 88 
 
 Potatoes, Milanaise, 89 
 
 Potatoes (New) as Prepared in 
 the South, 88 
 
 Potatoes, Philadelphia, 9 1 
 
 Potatoes, Saratoga, 86 
 
 Potatoes, Surprise, 90 
 
 Salsify Fritters, 95 
 
 Spinach and Macaroni, Scal- 
 loped, 95 
 
 Spinach, Creamed, 95 
 
 Squash k la Creole (Stuffed), 96 
 
 Squash Puffs, 96 
 
 Succotash, 71 
 
 Sweet Potato Croquettes, 95 
 
 Sweet Potatoes (Baked), Creole 
 Style, 94 
 
 Tomato Curry, 97 
 
 Tomato Toast, 99 
 
 Tomatoes Lyonnaise, 98 
 
 Tomatoes on Toast, Indian 
 Style, 99 
 
 Tomatoes Portugaise, 97 
 
 Tomatoes Stuffed with Maca- 
 roni, 98 
 
 Vegetable Croquettes, 100 
 
 Vegetable Stew, 100 
 
 Salads 
 
 Fish Salad, 103 
 
 French Dressing, 103 
 
 Ham Salad, 105 
 
 Ham Salad in Potato Nests, 105 
 
 Hot Egg Salad, 104 
 
 Hot Potato Salad, 104 
 
 Marguerite or Daisy Salad, 107 
 
 Mayonnaise without Oil, I02 
 
 Nantese Salad, 106 
 
 Rice Salad, 103 
 
 Tasty Salad, 104 
 
 White Mayonnaise without Oil, 
 
 102 
 Whole Tomato Salad, 106 
 
 Cheese Dishes 
 
 Baked Cheese Omelet, 1 13 
 Cheese and Cracker Pudding, 
 
 112 
 Cheese Balls, 112 
 Cheese Batter Pudding, III 
 Cheese Fondue, no 
 Cheese Pudding, III 
 Cheese Puff, in 
 Cheese Straws, 1 13 
 Cheese Timbales, 1 10 
 Cheese Toast, 109 
 Deviled Crackers, 113 
 Genoa Ramekins, 108 
 Italian Polenta, 108 
 
 Breads, etc. 
 Baps, 117 
 
 Bread Griddle Cakes, 1 20 
 Buttermilk Bread, irS 
 Carolina Corn-Meal Rolls, 1 15 
 Corn Bread, 114 
 Corn Bread with Sour Milk, 1 14 
 Corn-Meal Dodgers, 115 
 Corn-Meal Muffins, 1 26 
 Drop Biscuit, 123 
 Fruit Muffins, 1 25 
 Ginger Bread, 139 
 Green ' Corn Griddle Calces, 1 20 
 Hermits, 122 
 Hominy Crumpets, 123 
 Hominy Griddle Cakes, 129 
 Hominy Muffins, 127 
 Hominy Waffles, 127 
 Johnny Cake, 118 
 Martha Washington Waffles, 
 
 129 . 
 Oatmeal Scones, 1 32 
 
INDEX 
 
 207 
 
 Old Virginia Waffles, 128 
 Parker House Rolls, 123 
 Parsnip Pancakes, 121 
 Plain Waffles, na; 
 Pop Overs, 132 
 Potato Biscuit, 124 
 Potato Tea Cakes, 1 25 
 Quick Potato Biscuits, 125 
 Rhode Island Johnny Cake, 1 16 
 Rye Muffins,. 126 
 Slappers, 120 
 Sour Cream Crullers, 124 
 Sour Cream Gingerbread, 1 29 
 Sour Cream Waffles, 128 
 Sour Milk Griddle Cakes, 110 
 Southern Egg Bread, 119 
 Southern :Hominy Bread, 119 
 Southern Rice Bread, 1 17 
 Southern Waffles, 128 
 Spider Corn Cake, 116 
 Virginia Corn Bread, 115 
 
 Rice, Hominy, etc. 
 
 Baked Rice and Cheese, 131 
 
 Blackberry Mush, No. I, 136 
 
 Blackberry Mush, No. 2, 137 
 
 Boiled Hominy, 134 
 
 Boiled Macaroni, 138 
 
 Boiled Rice, 130 
 
 Creole Rice, 132 
 
 Fried Mush, 137 
 
 Fried Rice, 132 
 
 Hominy Fritters, 135 
 
 Hominy Loaves, 134 
 
 Jonathan, 135 
 
 Macaroni k la Sorrento, 138 
 
 Macaroni and Cheese, 139 
 
 Macaroni Loaf Filled with 
 
 Meat, 139 
 Macaroni Rarebit, 1 38 
 Macaroni with White Sauce, 
 
 139 
 Molded Farina, 136 
 Noodles, 140 
 
 Rice and Cheese Fritters, 133 
 Rice and Mutton, 130 
 Rice Croquettes, 133 
 
 Risotto, 131 
 Steamed Oatmeal, 136 
 
 Eggs 
 
 Beauregard Eggs, 143 
 
 Egg Timbales, 142 
 
 Eggs k la Bonne Femme, 142 
 
 Eggs Aurore, 145 
 
 Eggs Brouilli, 142 
 
 Eggs, Creole Style, 144 
 
 Eggs, in Tomato Cups, 143 
 
 Poached Eggs i la Creole, 145 
 
 Potato Omelet, 144 
 
 Rice Omelet, 144 
 
 Desserts 
 
 Almond Blanc Mange, 147 
 
 Apple Cream, 148 
 
 Apple Fluff, 151 
 
 Apple Loaf, 150 
 
 Apple Pot Pie with Maple Sugar 
 
 Sauce, 149 
 Apple Puffs, 152 
 Apple Slump, 149 
 Apricot Blanc Mange, 147 
 Apricot Tapioca, 155 
 Baked Apple Patties, 151 
 Baked Peach Dumplings, 167 
 Belle Pudding, 159 
 Berry Bread, 174 
 Berry Dumplings, 172 
 Berry Roly Poly, 174 
 Bird's Nest Jelly, 175 
 Boiled Apple Dumplings, 150 
 Bread Pudding, 162 
 Brown Betty, 153 
 Cabinet Pudding, 161 
 Cake Croquettes, 197 
 Canned Peach Dumplings, 1 67 
 Canned Peach Pudding, 167 
 Caramel Junket, 191 
 Cherry Batter Pudding, 176 
 Cherry Bread, 177 
 Cherry Charlotte, 178 
 CherryiRoly Poly, 177 
 Cherry Short-Cdke, 179 
 Cherry Sponge, 178 
 Christmas Plum Pudding, 166 
 
208 
 
 INDEX 
 
 Coffee Jelly, 176 
 
 Cottage Pudding, 163 
 
 Cranberry Slump, 1 80 
 
 Cranberry Sponge, 180 
 
 Crumb Fruit Pudding, 159 
 
 Crumb Spice Pudding, 157 
 
 Currant Jelly Whip, 193 
 
 Dampfnudeln, 196 
 
 Dark Steamed Pudding, 161 
 
 Delicate Pudding, 164 
 
 Economical Plum Pudding, 1 66 
 
 Fairy Pudding, i6a 
 
 Fancy Fruit Jelly, 175 
 
 Fig Chartreuse, 184 
 
 Fig Roly Poly, 185 
 
 Fig Suet Pudding, 184 
 
 Fluffy Corn-Starch Blanc Mange, 
 148 
 
 Fried Corn-Starch Pudding, 164 
 
 Fruit Flip Flaps, 154 
 
 Fruit Pudding, 158 
 
 Fruit Tapioca, 155 
 
 Gateau de Riz, 195 
 
 Good AU-Round Pudding, 165 
 
 Gooseberry Fool, 194 
 
 Graham Pudding, 162 
 
 Grape Sago Pudding, 181 
 
 Grape Sponge, 181 
 
 Ice Cream Pudding, 156 
 
 Junket, igo 
 
 Junket with Canned Fruit, tgo 
 
 Lemon Jelly, 175 
 
 Lemon Sponge, 181 
 
 Light Steamed Pudding, 158 
 
 Light Tapioca Custard, 156 
 
 Maple Tapioca Pudding, 155 
 
 Marshmallow Rice Paddme. 
 189 
 
 Molded Rice and Apricots, 187 
 
 New Rice Pudding, 189 
 
 Newport Whips, 193 
 
 Nun's Toast, 191 
 
 Old-Fashioned Rhubarb Frit- 
 ters, 147 
 
 Old Time Indian Pudding, 164 
 
 Orange Roly Poly, 193 
 
 Pan Dowdy, 153 
 Peach Betty, 171 
 Peach Cobbler, 170 
 Peach Dessert, 168 
 Peach Puffs, 170 
 Peach Sago, 171 
 Peach Snow, 169 
 Peach Trifle, 171 
 Peach Whip, 169 
 Plain Rice Pudding, 189 
 Poor Man's Fie, 154 
 Prune Cocktail, 182 
 Prune Jelly, 183 
 Prune Whip, 182 
 Prunes ^ la Vauille, 182 
 Queenie, 195 
 Rice and Raisins, 188 
 Rice Imperial, 189 
 Rice Royale, 188 
 Rhubarb Dumplings, 185 
 Rhubarb Well, 186 
 Russian Prune Pudding, 183 
 Snow Pudding, 157 
 Somerset Pudding, 160 
 Spice Pudding, 157 
 Steamed Berry Pudding, 173 
 Steamed Berry Roll, 173 
 Strawberry Mold, 186 
 Sweet Omelet, 187 
 Toast in Variety, 192 
 White Lady Pudding, 163 
 
 Cakes 
 
 Breakfast Coffee Cake, 202 
 Cheap Fruit Cake, 200 
 Cream Jelly Cake, 199 
 Delicious Cheap Cake, 198 
 Favorite Chocolate Cake, 199 
 Feather Cake, 198 
 German Coffee Cake, 203 
 Ginger Cakes, 200 
 Ginger Snaps, 201 
 Inexpensive Angel Food, 199 
 Jelly Cake, 198 
 Jumbles, 201 
 Russian Fried Cakes, 201 
 
m 
 
 :iii