ALBERT R. MANN LliBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco. 1912. 1 ©okR PRISCILU PUDLISniNO COMPANY. BOSTON. mr J r^v: ■-m FOR A COLLECTION OF RECIPES COMPILED FROM THE MODERN PRISCILLA WITH ifHenus; (or Preakfasite, Euncfjesf, Bmners; antr Special 0ttdi^im^ EDITED BY FANNIE MERRITT FARMER Author of The Boston Cooking School Cook Book PRICE. 25 CENTS PUBLISHED BY 85 BROAD STREET. BOSTON. MASS. Conyrisht, 1913, by The PriscUIa Publishing Company, Boaton, Maaa. Cc ^ INTRODUCTION IT is the aim of this book to present to Everyday Housekeepers a col- lection of recipes for cooking which shall be thoroughly practical and reliable in every detail, and to suggest the combination of these dishes in well-balanced menus for breakfasts, luncheons, dinners, and special occasions. Recipes are given for all of the items in these menus which are marked with *. All the recipes have been prepared by Fannie Merritt Farmer, the author of the Boston Cooking School Cook Book, head of the School of Cookery which bears her name, and for many years in charge of the Cooking Department of The Modern Priscilla, all of which in itself is ample guarantee that the recipes are reliable and thoroughly tested, and may be used by the most inexperienced housekeeper with absolute cer- tainty of success, providing the directions are carefully followed. In these recipes all measurements are made level. Measuring cups, divided into thirds and quarters, are used; also tea and table measuring spoons. As a matter of convenience, these recipes have been arranged in groups, forty altogether, each one of which takes up a different branch of the art of cooking. Directions are given for making all the various Fish and Meat Sauces, Salad Dressings, Pudding Sauces, Frostings, and Fillings mentioned in connection with the various recipes, and they may be readily found by reference to the index in the back of the book. In view of the prevailing high cost of beef and other food supplies, special attention has been given to the use of the Cheaper Cuts of Meat, the so-called Meat Substitutes, such as nuts, cheese, dried beans, etc., also uses for Stale Bread, Sour Milk, and Left-overs. Sick-Room Cookery, Chafing-dish recipes, and the School Lunch are subjects of special departments. In fact, we have endeavored to provide a book which shall be a practical helper to the Everyday Housekeeper, and a guide which she can safely follow in providing food and refreshment for her family and friends. THE PUBLISHERS ^ ,- ^ The PrisdUa Cook Book Com Soap Chop one can com to which has *^ been added one slice onion ; add two cups water and simmer twenty minutes. Then rub through a sieve. Add two cups milk, one teaspoon salt, and a few grains pepper. Melt two tablespoons butter, add two tablespoons flour, and pour on gradu- ally, while stirring constantly, the hot liquid. Celery Soup ^ash and scrape celery and cut in ^ *^ one-half mch pieces. There should be three cups. Add two cups boiling water, cook until soft, and rub through a sieve. Scald two and one- half cups milk with one slice onion, remove onion, and add milk to celery. Melt three tablespoons butter, add one-fourth cup flour, and pour on gradually, while stirring constantly, the hot liquid. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Croutons are always a suitable accompani- ment for cream soups. Potato SouD Scald one and one-third cups milk P with one-half thin slice onion and add gradually to one-half cup hot riced potato, then remove onion. Melt one tablespoon butter, add one tablespoon flour and stir until well blended, then pour on gradually, while stirring constantly, the milk mix- ture. Bring to the boiling-point and season with one- half teaspoon salt, and a few grains, each, pepper and celery salt. Strain and serve at once very hot. To offer variety omit celery salt, and sprinkle with finely chopped parsley, or add two teaspoons tomato catsup. Corn Chowder ff a one and one-half inch cube iMia viuunuci £^j ^^jj, ^^^^ ^^ small pieces and try out; add one onion, thinly sliced, and cook three minutes, stirring frequently that onion may not bum, then strain fat into a saucepan. Wash, pare, and cut medium sized potatoes in one-fourth inch slices ; there should be four cups. Parboil five minutes in boiling salted water, drain, and add potatoes to fat; then add two cups boiling water. Cook until potatoes are soft, add one can corn and four cups scalded milk. Season with salt and pepper, add four tablespoons butter, and eight common crackers, split and soaked in cold milk to soften. Remove crackers, turn chowder into a tureen, and put crackers on top. •D- * n _ Wash and scrub one-half peck hard- Buqne of Qam ^^^,5^^ ^.,3^^ p^^ •„ ^ ^^j^jg^ ^^d uoniuon one-fourth cup hot water, .e/^ji^l^ and let cook until the shells open. Drain liquor from clams, and strain through a double thickness of cheese-cloth ; then add enough boiling water to make one quart liquid. Fry one tablespoon finely cut onion and two tablespoons grated carrot in two tablespoons butter'; three minutes. Add two tablespoons butter and stir until well blended; then pour on gradually, while stirring constantly, the hot liquor. Bring to the boiling-point and let simmer three minutes. Strain and add one cup cream ; then season with salt, pepper, and a slight grating of nutmeg. Beat the yolks of two eggs slightly, dilute with a small quantity of the hot soup; then add to remaining soup and serve at f., c - Make several gashes through the OmonSoup ^^^^ ^f ^ six-ppund piece from shin of beef. Put in a soup kettle, add three quarts cold water, cover,_ heat slowly to the boiling-point, and let simmer six hours. Slice five small onions and cook in enough butter to prevent burning until onions are soft. Strain stock and to six cups add two and one-half teaspoons beef extract and salt to taste. Cut bread in one-third-inch slices and toast; there should be five slices. Place in tureen, sprinkle with grated Parmesan cheese and pour over soup just before sending to the table. Mock Bisoae ^""'"S canned tomatoes t6 the boil- SouD ing-point and force through a puree ^ strainer; there should be one-half cup. Melt one and one-half tablespoons butter, add one and one-half tablespoons flour, and stir until well blended, then pour on gradually, while stirring con- stantly, one and one-third cups scalded milk. Bring to the boiling-point, and add hot tomato to which has been added one-half teaspoon sugar and a few grains soda. Season with salt and -pepper. Veeeiable Sonp ^f^*? *"*^ ^"^P^ * *™^". <=^"°'; ° *^ cut m quarters lengthwise; cut quarters in thirds lengthwise. Cut strips thus made in thin slices crosswise. Wash and pare one-half a small turnip, and cut and slice same as carrot. Wash and scrape celery and cut in one-fourth inch slices. Cut one-half onion in thin slices. Mix one-third cup prepared carrot, one-third cup prepared turnip, one- half cup prepared celery and onion. Add four table- spoons butter and cook ten minutes, stirring constantly. Add one and one-half cups potatoes cut in small pieces, cover and cook two minutes. Add one quart (four cups) boiling water and let boil one hour. Beat with a spoon or fork to break vegetables. Add one table- spoon butter, bit by bit, and one-half tablespoon finely chopped parsley. Season with salt and pepper. Oyster Stew Clean one quart oysters by placing in a colander and pouring over them three-fourths cup cold water. Pick over oysters, reserve liguor drained through colander, and heat to boiling-point; strain through double cheese-cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer and put in tureen with one-fourth cup butter, three-fourths teaspoon salt, and one-eighth teaspoon pepper. 'Add oyster liquor, strained a second time, and one quart scalded milk. Amsterdam Ckan and pick over one quart oys- Oyster Soup t^"' then. chop. Add two cups cold ■^ *^ water, brmg slowly to boihng-pomt and let simmer thirty minutes. Strain and add to liquor enough water to make four cups liquid. Brown two tablespoons butter with three and one-half table- spoons flour, then pour on gradually, while stirring constantly, the oyster liquor. Season with salt, celery salt, and paprika. Just before serving add one cup thin cream or rich milk. Serve with crisp crackers. ^ J The PrisdUa Cook Book Family WWte ?^\ °"^ .*l1 one-half tablespoons i;J,^ lard, one-half tablespoon butter, one and one-half tablespoons sugar, and two teaspoons salt in bread-raiser or large bowl without a lip. Pour over one cup scalded milk and one cup boiling water, and when mixture is lukewarm add one- fourth yeast-cake dissolved in one-fourth cup lukewarm water and four cups bread flour (once sifted). Mix thoroughly and add, two cups bread flour. Turn on a slightly floured board or Magic Cover and knead until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Return to bowl, cover with a clean doth kept for the purpose, and board or tin cover. Let rise over night In a temperature of 65 degrees F. when mixture should have doubled its bulk. Cut down, toss on a slightly floured board, knead, shape into loaves, put in greased pans, again let rise and bake in a hot oven fifty minutes. German Caraway T°,^^ *^° ="P^ ^"^^^^l^ '3"'^.?? ^^^ Bread tablespoons sugar mixed with one teaspoon salt; then add two table- spoons butter. When lukewarm add one yeast-cake dissolved in one-half cup lukewarm water; then add six cups rye flour and two tablespoons caraway flour. Toss on a slightly floured board and knead, using one and one-half cups entire wheat flour. Return to mix- ing bowl, cover, and let rise until mixture has doubled its bulk. Shape into loaves, put in a buttered bread pan, cover again, let rise and bake. T» .„ n-^.j Mix one cup warm wheat mush Uate Bread ^j^j^ ^^^^ breakfast), one-fourth cup brown sugar, one-half teaspoon salt, and one- half tablespoon, each, lard and butter; then add one-half yeast-cake, dissolved in one-fourth cup luke- warm water and enough flour to knead. Cover and let rise until mixture has doubled its bulk. Toss on a slightly floured board, and while kneading work in dates, stoned and cut in pieces (there should be one cupful). Shape in a loaf, put in a buttered pan, cover, and again let rise. Bake fifty minutes in a moderate oven. This mixture is as well adapted for muffins as for loaf bread. Boston Brown ^^ ^"'^ ^l^l T^ ™P rye meal, one Bread ™P granulated corn-meal, one cup graham floUr, three-fourths table- spoon soda, and one teaspoon salt; then add three-' fourths cup molasses and two cups sour milk, stir until well mixed, turn into a well-buttered mold, and steam three and one-half hours. The cover should be buttered before being placed on mold, and then tied down with string; otherwise the bread in rising might force off cover. Mold should never be filled more than two-thirds full A melon-mold or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard-pail answers the purpose. For steaming, place mold on a trivet in kettle contain- ing boiling water, allowing water to come haH-way jip around mold, cover closely, and steam, adding, as needed, more boiling water. One and three-fourths cups sweet milk or water may be used in place of the sour milk. »„•.•! v^tt^ Put one tablespoon butter, one ^mbntue tablespoon lard, one and one-half wneai ureaa teaspoons salt in bread-raiser. Pour on one cup boiling water and one cup scalded milk; when lukewarm add one yeast-cake dissolved in one- fourth cup lukewarm water, and two and one-half cups white flour. Beat thoroughly, cover, and let rise until light, cut down, then add three tablespoons molasses, and entire wheat flour to knead, and one cup raisins, seeded, and cut in pieces. Knead thor- oughly, cov^r, and again let rise. Shape into loaves, place in greased pans; cover, let rise again, and bake in a hot oven. f» • 1, -v » T f M'^ *"*^ *'^' *^° '^'^P^ bread flour, i^mcK iNut i^ai one-third cup sugar, four teaspoons baking-powder, and one teaspoon salt. Work in three tablespoons butter and two tablespoons lard, using the tips of the fingers; then add one egg and one egg yolk, well beaten, one cup milk, and one-half cup English walnut meats, broken or cut in pieces. Beat two minutes, turn into a buttered bread-pan, cover, and let stand twenty minutes. Bake in a mod- erate oven forty-five minutes. Let stand from twelve to twenty-four hours and use for sandwiches. ^ r- *p « Pour one cup scalded milk over "r"" d one-third cup sugar, one-third cup ureaa butter, and one-third teaspoon salt. When lukewarm, add one yeast-cake, dissolved in one- fourth cup lukewarm water, two eggs, slightly beaten, and enough flour to make a stiff batter. Cover and let rise. Beat well and spread in a buttered tin. Cover with three-fourths cup soft bread-crumbs, mixed with two tablespoons sugar, two tablespoons melted butter, two tablespoons chopped almonds, and three-fourths teaspoon cinnamon. r' 1. T» • J Pour two cups scalded milk on six Grah^ Raised tablespoons molasses, mixed with .one and one-half teaspoons salt. When mixture is lukewarm add one-third yeast-cake, dissolved in one-fourth cup lukewarm water, two cups sifted graham flour, one-half cup bran (left in sieve), and enough white bread flour to knead. Toss on a slightly floured board, knead, return to bowl, cover, let rise until mixture has doubled its bulk, shape, put in pans, again let rise and bake ;n a hot oven fifty minutes. Swedish Break. Add one-third cup butter, one- fast Bread fourth cup sugar, and one-half tea- Drea spoon salt to one cup scalded milk. When lukewarm, add one-third yeast-cake dissolved in one-fourth cup lukewarm milk, one egg, well beaten, one-half cup raisins, stoned and f ut in pieces, and flour to make a stiff batter. Cover and let rise over night; in morning cut down and spread in but-, tered dripping-pan, one-half inch thick. Cover and let rise again. Before baking brush over with beaten egg and cover with the following mixture : Melt three tablespoons butter, add one-third cup sugar, and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons' flour. Bake in a mod- erate oven, and cut in squares for serving. ^ J/ For Everyday Housekeepers Flour Muffins S^^^"* one-fourth cup butter, and add gradually one- fourth cup sugar and one egg, well beaten. Sift two cups flour with three teaspoons baking-powyer, and add to first mix- ture, ahernately, with three-fourths cup milk. Bake in buttered tin gem-pans in a moderate oven twenty- five minutes. Berkshire ^''' two-thirds cup graham flour, PoDovera ^'"^ ^ one-third cups pastry flour, P^ and one-half teaspoon salt ; then add gradually two cups milk. Beat two eggs until very light, add to first mixture, ^nd beat two minutes. Turn into hissing hot buttered iron gem-pans, and bake thirty minutes in a hot oven. Rye Gems Mix and sift one and two-thirds cups rye flour, one and one-third cups pastry flour, four teaspoons baking-powder, and one teaspoon salt; then add one and one- fourth cups milk, one-fourth cup molasses, two eggs, well beaten, and three tablespoons melted butter. Bake in hot, but- tered iron gem-pans. Date Muffins Mix and sift one and one-half cups entire wheat flour, two teaspoons baking-powder, and one-half teaspoon salt. Beat the yolks of two eggs until thick and lemon-colored, and add one cup milk. Combine mixtures and beat thor- oughly; then add two tablespoons melted butter and the whites of two eggs beaten until stiff. Fold into the mixture one-half cup dates, stoned, quartered, and dredged with flour. Bake in buttered gem-pans in a moderate oven twenty-five minutes. ¥„_„!,„ w-„!» Mix and sift two cups flour, four Roils teaspoons baking-powder, one-half teaspoon salt, and one tablespoon sugar. Work in two tablespoons butter, using the tips of the fingers ; then add gradually two-thirds cup milk. Toss on a lightly floured board, pat, and roll to one-fourth inch in thickness. Brush over with melted butter, and sprinkle with one-third cup raisins, stoned and finely chopped, two tablespoons citron, finely chopped, one tablespoon sugar, and one-third teaspoon cinnamon. Roll like a jelly roll, and cut into pieces three-fourths inch in thickness. Place on a buttered sheet and bake in a hot oven fifteen min- utes. Currants may be substituted for raisins, if one so desires. „ , , _. Use same ingredients as for Parker Salad or Dinner j^^^se Rolls, allowing one-fourth KoUs j.yp butter. Beat thoroughly, cover, and let rise until light; cut down and add enough flour to knead (about two and one-^half cups will be required). Let rise again, toss on a slightly floured board. Knead, then shape in small biscuits. Place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up and press edges together. Place closely in buttered pan, cover, let rise, and bake twelve to fifteen minutes in a hot oven. c .!,„ n Mix and sift three- fourths i cup rik corn-meal, one and one-fourth cups pastry flour (once sifted), one- fourth cup sugar, five teaspoons baking-powder, and one-half teaspoon salt. Add one cup milk, one egg, well beaten, and two tablespoons melted butter. Turn into a buttered shallow pan, and bake in a hot oven twenty minutes. Ck>ffee Rolls Add two tablespoons sugar, and one-fourth teaspoon salt to one-half cup scalded milk; when lukewarm add one-half yeast- cake, dissolved in two tablespoons lukewarm water, and three-fourths cup flour. Cover and let rise until light; then add four tablespoons melted butter, one egg, well beaten, a few gratings from lemon rind, and enough flour to knead. Knead, return to bowl, cover and again let rise, roll in two long rectangular pieces one-fourth inch thick, spread with softened butter, and fold lengthwise to make three layers. Cut off pieces three- fourths inch wide, cover, and let rise. Take each piece separately and twist from ends in opposite directions, coil, and bring ends together at top of roll. Let rise in pans and bake twenty minutes in a moderate oven. Cool and brush over with confec- tioners' sugar, moistened -with enough boiling water to spread, and flavor with vanilla. Flume Tea Cakes Put four tablespoons butter, two tablespoons sugar, and one tea- spoon salt in a bowl and pour over one cup scalded milk. When mixture is lukewarm add one yeast-cake, dissolved in two tablespoons milk, one egg, well beaten, and three cups bread flour. Cover and let rise until mixture lias, doubled its bulk, cut down and fill buttered muffin-rings two-thirds full. Cover, again let rise, and bake in a hot oven. ii.>— ^ iiT«ffi«^ Cream one-fourth cup butter, and ueny jyiumns ^^^ gradually, while beating con- stantly, one-third cup sugar; then add one egg well beaten. Mix and sift two and one-third cups flour, four teaspoons baking-powder, and one-half teaspoon salt, and add alternately with one cup milk to first mixture. Mix one-third cup flour with one cup huc- kleberries or blueberries and add to mixture. Bake in buttered gem-pans. Parker House ^^^ three tablespoons butter, two Rolls tablespoons sugar, and one teaspoon salt to two cups scalded milk; when lukewarm add one yeast-cake, dissolved in one-fourth cup lukewarm water, and three cups bread flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (about two and one- half cups will be required). Let rise again, toss on slightljr floured board, knead, pat, and roll out to one- third inch thickness. Shape with circular biscuit- cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a deep crease through the middle of each piece. Brush over one-half of each piece with melted butter, fold and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in a hot oven from twelve to fifteen minutes. =^ The PriseiMa Cook Book Fried Smelts, ^^^ smelts, leaving on heads and Sauce Taitare '■^J'* ^^^ fasten in circular shape with small wooden skewers. Sprin- kle with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove fat to back of range so that they may not become too brown before cooked through. Arrange on a hot platter, garnish with pars- ley and lemon and serve with Sauce Tartare. Baked Mackerel ?•?}'*? '='«^"' ^j*. '•«'"?v« ^^^, ^nd tail from a medium-sized mackerel. Put in a buttered dripping-pan, sprinkle with salt and pepper; dot over with two tablespoons butter, and pour over two-thirds cup milk. Bake twenty-five minutes in a hot oven, basting five times during the baking with liquor in pan. Remove to hot platter and garnish with parsley or cress. MavonnaiM> of ^^^'^ two medium-sized mackerel, Ck^rel P"* >" baking-pan with one-third cup water, one-fourth cup cider vin- egar, twelve cloves, and one teaspoon, each, pepper- corns and salt. Cover with buttered paper and bake in a moderate oven. Arrange on serving dish, remove skin and cool. Spread with mayonnaise dressing thick- ened with gelatine. Let stand until thoroughly chilled and garnish with parsley and sliced cucumbers, Baked Stuffed ^^1" * four-pound haddock, wipe Haddock ?* "^ ^* possible, sprinkle with salt inside and out, stuff and sew: Cut five diagonal gashes on each side of back bone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, knd fasten skewers with small twine. Place on a greased fish sheet in a drip- ping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hourin hot oven, basting every ten minutes during, the cooking. Remove to hot platter, take out skewers, and garnish fish with parsley. For the stuffing mix one half cup cracker-crumbs, one-half cup stale bread- crumbs, one- fourth cup melted butter, one-half tea- spoon salt, one-eighth teaspoon pepper, a few drops onion juice, and one-fourth cup hot vrater. Serve with Egg Sauce. Arrange six thin slices of fat salt pork, two and one-half inches square, in a dripping-pan. Cover with one small onion thinly sliced, and if at hand, add a small piece of bay leaf. Wipe a two-pound piece of halibut and place over pork and onion. Moisten with three tablespoons butter, creamed, and mixed with three tablespoons flour. Cover with three-fourths cup buttered cracker-crumbs, and arrange thin strips of fat salt pork over crumbs. Cover wiui buttered paper, and bake fifty minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to brown the crumbs. Remove to hot serving dish and garnish with parsley and slices of lemon cut in fancy shape and sprinkled with finely chopped parsley and paprika. Somerset Halibut R.ir^j n.itK„> Wipe two one-pound slices of hali- Iw^shS ''"' wit*' ^ P>«=^°^ cheese-cloth sweoisn atyie ^,u„g ^m „£ cold water, remove outside skin and place in a buttered, shallow earthen dish or copper platter. Sprinkle with salt and pepper, brush over with melted butter, and spread with one and one-half cups canned tomatoes, drained from their liquor and mixed with one teaspoon powdered sugar. Cover tomatoes with one onion, thinly sliced. Bake twenty-five minutes and pour over two-thirds cup heavy cream; then continue the baking ten minutes. Remove onion, and send fish to table in same dish in which it .was baked. Samoset Salmon Remove salmon from can, rinse very thoroughly .with hot water, remove all skin and bones and sep- arate fish into flakes. Mix one-half tablespoon salt, one and one-half tablespoons sugar, one-half table- spoon flour, one teaspoon mustard, and a few grains cayenne; when thoroughly blended add one and one- half tablespoons melted butter, three-fourths cup milk, one-fourth cup vinegar, and the yolks of two eggs, slightly beaten. Cook over boiling water, stirring con- stantly, until mixture thickens. Add three-fourths tablespoon granulated gelatine, soaked in two table- spoons cold water; then strain and add flaked salmon. Turn into individual molds, chill thoroughly, remove from molds to crisp lettuce leaves and serve with the following sauce : Beat one-half cup heavy cream until stiff, and add one-half teaspoon salt, a few grains pepper, and, very gradually, two tablespoons vinegar; then add one medium-sized cucumber pared, chopped and wrung in a piece of cheese-cloth to remove a greater part of the water. u. D„jj.„ Soak a finnan haddie in milk one i 1^ n»i™!fiii^ hour; then cook until tender, and a la Delmomco separate into flakes. Cut a two-inch cube of fat salt pork in tiny dice, and try out. To two tablespoons of the fat sidd two tablespoons flour and stir until well blended, then pour on graduafly, while stirring constantly, one cup rich milk. Bring to the boiling-point, and add one and one-half cup finnan haddie, separated into flakes, the pork scraps and one and one-half cups small potato cubes, which have been cooked until soft Season with salt and pepper and serve very hot. FiUets of Halibut Wipe a slice of halibut, weighing one and one-half pounds, and cut into eight fillets. Melt one-fourth cup butter, and add one-fourth teaspoon salt, one- eighth teaspoon pepper, two teaspoons lemon juice, and a few drops onion juice. Take up each fillet sep- arately with a fork, dip in seasoned butter, roll, and fasten with a small wooden skewer (toothpick). Put in shallow pan, dredge with flour, and bake in a hot oven twelve minutes. Remove skewers, arrange on hot serving dish, pour around one and one-half cups Bechamel Sauce, and garnish with slices of lemon, sprinkled with parsley finely chopped, and sprigs of parsley. For Everyday Housekeepers Oyster CocktaU ^"°^ ««>* bluepoints to each. wj «-» 'uu^».u>u ggj.yg j^„^ season with three- fourths tablespoon lemon juice, one-half tablespoon tomato catsup, one-half teaspoon finely chopped shal- lot, three drops Tabasco sauce, a few gratings horse- radish root, and salt to taste. Chill thoroughly and arrange in cocktail glasses, then garnish with red and green pepper cut in fancy shapes. »;•»•;» uiiuiuiuic ^gj.^ Stram and reserve hquor, of which there should be one and one-half cups. Cook three tablespoons butter with two tablespoons chopped red pepper and one-half tablespoon finely (.chopped shallot, five minutes. Add four tablespoons flour and stir until well blended, then pour on grad- ually, while stirring constantly, the oyster liquor. Bring to the boiling-rpoint and season with salt, cay- enne, and paprika. Arrange oysters in slightly but- tered scallop shells, pour over sauce and sprinkle with grated Parmesan cheese. Pipe around edge of shells a border of Duchess potatoes, and place in a hot oven to reheat. Oyster Fricassee P"* °"« <="? T^T '^ * '*"'"''^ •K^jBvcMT i nvooocc ^\^^^ gygj. ^ bowl, and pour over one and one-half tablespoons cold water. Reserve liquor; heat gradually to the boiling-point 'and strain through a double thickness of cheese-cloth. Add oys- ters to liquor and cook until plump. Then remove with a spoon. Add enough cream to oyster liquor to make two-thirds cup. Melt one tablespoon butter, add one tablespoon flour and stir until well blended, then pour on gradually, while stirring constantly, the liquor. Add oysters, season with salt and pepper, add one egg, slightly beaten, and pour over cream toast. Sprinkle with finely chopped celery. Oysters on Toast Cut brown bread in thin slices and shape in round pieces with a circu- lar cutter two and one-half inches in diameter ; then toast. Cover each piece with a thin circular slice of cold boiled ham, and arrange on ham two raw oysters. Sprinkle with salt and pepper, and dot over with butter, allowing one-sixth table- spoon to each piece. Arrange in a dripping-pan, and bake in a moderate oven until oysters are plump. Remove to a hot dish and garnish with parsley. Momay Crab Meat Melt four and one-half tablespoons butter, add three tablespoons flour mixed with two and one-half table- spoons corn-starch and three-fourths teaspoon salt, and stir until well blended; then pour on gradually, while stirring constantly, three-fourths cup chicken stock, bring to the boiling-point and- let boil three minutes. Add gradually, three-fourths cup milk, again bring to the boilingrpoint and add the yolks of two eggs slightly beaten. Butter eighti individual dishes, cover bottoms with crab meat, using one and one-fourth cups, pour sauce over meat and sprinkle with one-half cup grated Young American cheese. Run under gas flame, or bake in a hot oven to heat, melt cheese and brown. w • J o It Over one quart scallops pour the Fned ScaUops j^j^.^ ^^ ^^^ jg^o„ ^nd one table- spoon oil. Sprinkle with one teaspoon salt, one-half teaspoon pepper, and one-half teaspoon finely chopped parsley; cover, and let stand thirty minutes. Mix three tablespoons chopped cooked ham, four table- spoons soft bread-crumbs, and two tablespoons grated Parmesan cheese. Drain scallops, dip in egg, roll in bread mixture and fry in hot fat ; then drain. Ar- range on a hot serving-dish, sprinkle with salt and garnish with parsley. Flaked Crab- Meat Fricassee Cook one small green pepper finely chopped, two shallots finely chopped, and four tablespoons but- ter until butter is slightly browned. Add one and one-half cups crab meat and cook five minutes; then add five tablespoons flour and wheft well mixed pour on one and one-half cups chicken stock. Season with two tablfespoons, each. Sherry and Sauterne, one- half teaspoon paprika and salt and pepper to taste. Just before serving add one-third cup heavy cream and the yolks of two eggs slightly beaten and diluted with two tablespoons cream. D , J rt_ • • Open oysters and leave them in Hi9^i!!.n the deep half of shell. Sprinkle uausneu ^j^j^ ^^^j^ ^^^ pepper, and coyer with buttered bread-crumbs, season highly with onion juice and just enough garlic to be recognized. _ If garlic is not at hand it may be omitted. Bake in a hot oven and serve at once. They are at their best when served on a copper plate covered with hot sand. o « . _. Clean one quart oysters, parboil Savoiy Oysters ^^^ ^^^j^ ^^^^ one-half cup but- ter, add one-half cup flour and stir constantly until well browned; then pour on gradually, while stirring constantly, two cups oyster liquor and one cup brown stock. Bring to the boiling-point and add seasonings. Season with two teaspoons Worcestershire sauce, a few drops onion juice, salt and pepper. Serve in timbale cases or patty shells. Lobster a la Muisset Cook two tablespoons butter with one-half tablespoon finely chopped onion until yellow, stirring ' con- stantly. Add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup stewed and strained tomato. Sea- son with one-half teaspoon salt and one-eighth tea- spoon paprika. Bring to the boiling-point and add one and one-half cups lobster meat cut in small pieces. Again bring to the boiling-point and add two table- spoons Sherry wine. f 1. » » ■> 1 Remove the meat from a two- i«^.,l^ pound lobster, and cut in slices. i^ewourg j^gjj. one-fourth cup butter, add the lobster, and cook until thoroughly heated. Season with one-half teaspoon salt, a few grains cayenne, a slight grating nutmeg, and one tablespoon, each. Sherry wine and brandy. Cook one minute, then add one-third cup thin cream, and the yolks of two eggs slightly beaten. Stir until sauce is thickened. Serve with toast. ^ The PriseiUa Cook Book ij, a „ Mfilt three tablespoons butter, add liggaance ^^^.^^ tablespoons flour, and pour on gradually, while stirring constantly, one and one- h^f cups boiling water. Let boil three minutes and add one-half teaspoon salt, one-eighth teaspoon pep- per, one teaspoon lemon juice, three tablespoons butter, bit by bit, and the yolks of two eggs beaten slightly. Separate one tumbler currant jelly into pieces and add one and one- half tablespoons finely chopped mint leaves, and very thin shavings from the rind of one-fourth orange. Currant Jelly Sauce f, -n Melt three tablespoons butter, add Bmter Sa™r t^-t, fA*''^°°"' ^T "'f^ "^* "«•"-«- one-half teaspoon salt, one teaspoon mustard and a few grains cayenne, and, stir until well blended; then pour on gradually, while stirring con- stantly, one and one-half cups stock in which fish cooked. Bring to the boiling-point, let simmer three minutes and add two tablespoons butter, bit by bit ij,- . , c To one and one-half cups chicken Bechamel Sauce ^^^^ ^^^j^ ^^^ ^u^g ^^^^ ^^^ ^ji^g carrot, bit of bay leaf, sprig of parsley, and six pep- percorns. Bring to boilingrpomt and let simmer twenty minutes ; then strain. Melt one-fourth cup butter, add one-fourth cup flour, and pour on, gradu- ally, hot stock and one cup scalded milk. Season with salt and pepper. c . . o Cover two cups sliced onions with Soubise Sauce ,,j,yi„g ^^^^^ ^„^ ^^y. ^^ij gofj. drain and rub through a sieve. Melt two tablespoons butter, add two tablespoons flour, and stir until well blended; then pour on gradually, while stirring con- stantly, one cup chicken stock and one-haH cup milk. Bring to the boiling-point, add onion puree and sea- son with salt and pepper. • „ o Beat one-half cup heavy cream un- LucuUus Sauce ^jj ^^^^ ^^^ ^^^ ^^ree tablespoons Mayonnaise dressing, two tablespoons grated horse- radish, one tablespoon tarragon vinegar, one teaspoon English mustard, one-half teaspoon salt, and a few grains cayenne. Black Butter Put onerfourth cup butter in a saucepan and cook tmtil well browned, stirring frequently; then add one tablespoon vinegar, one teaspoon Worcestershire^ sauce, one- fourth teaspoon paprika, and a few grains salt. Gar- nish with sprigs of parsley. _ „ Melt four tablespoons butter, add Cream Sauce fjjf gg tablespoons flour, and pour on gradually, while stirring constantly, one cup, each, scalded milk and cream. Add one-half teaspoon salt and a few grains paprika. A wire whisk is the best utensil to use in making sauces. Truffle Sauce ^^'^ ^'"'^^ tablespoons butter, add rume o uce ^^^J.^^ tablespoons flour, and stir un- til well blended ; then pour on gradually, while stirring constantly, one cup milk and one-half cup heavy cream. Bring to the boiling-point and add two chopped truflies, two tablespoons Madeira wine and salt and pepper to taste. Ti__ . o__„- Cook one and one-half cups milk, ureatt sauce twenty-five minutes in double boiler with one-third cup fine, stale bread-crumbs and one onion stuck with seven cloves. Remove onion and add one-third teaspoon salt, and a few grains cayenne and one and one-half tablespoons butter. Pour sauce around and sprinkle with one-half cup coarse stale bread- crumbs browned in one and one-half tablespoons butter. w»_ , o Melt three tablespoons butter, add n^ctor Sauce ^^^^^ tablespoons flour and stir un- til well blended. Then pour on gradually, while stir- ring constantly, one cup milk and one-half cup cream. Bring lo the boiling-point, add one-half cup canned red peppers (that have been forced through a sieve), and season with one teaspoon salt and one-eighth teaspoon pepper. iiw-".^- j'iift...i Put one-fourth cup butter in a ButtCT ''°^'' *"<* ^°^^ ""*'' °^ ^ '^'■^^y consistency, using a wooden spoon ; then add three-fourths teaspoon salt, one-eighth tea- spoon paprika, one-half tablespoon finely chapped parsley, and one tablespoon lemon juice. Spread on broiled fish, and garnish fish with slices of lemon, cut in fancy shapes, and parsley. D ^ Pour off liquid in pan in which Brown Gravy ^^^^ ^^^^ ^^^^ roasted: From liquid skim off four tablespoons fat. Return this fat to pan, add four tablespoons flour and stir until well browned; then pour on gradually, while stirring con- stantly, two cups stock. Bring to the boiling-point and let simmer three minutes. Season with salt and pepper and strain. To obtain stock cover giblets, neck, and tips of wings with three pints cold water, bring to the boiling-point and let simmer until re- duced to two cupfuls. Boiling water may be used in place of stock. Sauce Tartare ^'^^ one-half teaspoon mustard, one teaspoon powdered sugar, one- half teaspoon salt and a few grams cayenne. ,Add the yolks of two eggs and stir until thoroughly mixed, setting the bowl in a pan of ice water. Add olive oil, at first drop by drop, stirring w'th a wooden spopn or wire whisk. As mixture thickens dilute with vin- egar, when oil may be added more rapidly. Use one- half cup olive oil and one and one-half tablespoons vinegar. Keep in a cold place until ready to serve, then add one-half tablespoon, each, capers, pickles, olives, and parsley finely chopped, one-half shallot, finely chopped, and one- fourth teaspoon powdered tar- ragon. V- =^ F(yr Everyday Hoiisekeepers Pork Chops with ^'P« pork chops with a piece of 1 £• cheese-cloth wrung out of-cold wa- Apple Kings ter, sprinkle with salt and pepper, place in a hot frying-pan, and cook slowly until ten- der and well browned on each side. Remove to a hot serving-dish and surround with apple rings. Wipe^ apples, core and cut in one-half-inch slices. Fry in tat remaining in pan. Kernels of Pork • Cut lean meat from a spare rib of pork. Cut in three-fourths-inch slices, sprinkle with salt and cook in a hot frying-pan, rubbed over with some of the fat. Remove to a hot platter, and surround with nests made from Sav6ry Potatoes and fill nests with Creamed Silver Skins. Garnish with parsley. e„.«:.i. ru . Gash six thick French chops Spamsh Chops ^^^^^^ ^^ ^^^^ ^„j ^^^g ^-^^ jg^ following mixture: To six tablespoons soft bread- crumbs add three tablespoons chopped cooked ham, two tablespoons chopped mushroom caps, two table- spoons melted butter. Season with salt and cayenne. Dip chops in crumbs, egg and crumbs, and fry in deep fat four minutes. Serve with Truffle Sauce. ¥» /•_. 1 « 1 Wipe a sirloin steak, cut one inch H^^^n ^^'"^^ ^'* * P'^" o* cheese-cloth nuniington ^rung out of cold water, and trim pff superfluous fat. With some of the fat grease a wire broiler, place meat in broiler (having fat edge next to handle) and broil over "a clear fire five min- utes, turning every ten seconds for the first minute that surface may be well seared, thus preventing es- cape of juice. After the first minufe, turn occasion- ally until well browned on both sides. Remove to a hot platter; spread with butter, and sprinkle with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot oven, and cook until oysters are plump. Veal Chops, Soubise Sauce Wipe six loin veal chops and put in a stewpan with one-half onion, eight slices carrot, two stalks cel- ery, one-half teaspoon peppercorns, four cloves, and two tablespoons butter. Cover with boiling water and cook until tender. Drain, sprinkle with salt and pep- per, dip in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Arrange chops on a -hot serv- ing-dish and surround with boiled macaroni to which is added Soubise Sauce. ^ , r^ '1 Pan-broil pork chops and arrange Fork Chops a la ^^ ^ j^^^j platter, surround with Wentworth nests made from mashed boiled sweet potatoes, seasoned with salt and butter and fill nests with Glazed Silver Skins. Peel small silver- skinned onions, cover with boiling salted water, cook fifteen minutes, drain and dry on cheese-cloth. Put on a buttered baking-dish, add highly seasoned brown stock to cover bottom of dish, sprinkle with fine gran- ulated sugar and bake until soft, basting every five minutes with stock in pan. Planked Bee&teak D— ...1. ._ Wipe, trim, and broil a Porterhouse S^oZSet fi?^ «="{, °"!. ^«i °"^-.''^l/ 'r^^' ^^Smice thick; the time required being about eight minutes. Remove to a hot platter, pour around sauce and garnish with sprigs of parsley. For the Somerset Sauce, wash one- half cup butter in cold water and pat until no water flies. Divide into three parts. Put one piece in a saucepan with one tablespoon lemon juice and the yolks of two eggs. Place saucepan in a larger one containing boiling water and stir constantly with a wire whisk. Add second piece of butter and as mix- ture thickens add third piece. Remove from fire and add one-half teaspoon salt a few grains cayenne and two tablespoons tomato puree.- To obtain tomato pur^e stew tomatoes, force through a puree strainer and let simmer tmtil reduced to a thick pulp. Wipe and remove superfluous fat from a Porterhouse or cross cut of the rump beefsteak cut one and three-fourths inch thick. Cook seven minutes in a hot slightly greased, iron frying-pan, turning every tea seconds during the first minute of the cooking to pre- vent tiie escape of juices. Butter a plank and ar- range a border of Duchess Potatoes close to edge, us- ing a pastry bag and tube. Remove steak to plank and put in a hot oven to brown potatoes and finish cooking the steak. Remove from oven, spread steak with butter, and sprinkle with salt, pepper and finely chopped parsley. Garnish top with sauted mushroom caps, and place at equal distances halves of small tomatoes (saut6d in butter), on each one of which is a thin slice of cucumber. Stnflfed Shoulder ^ipe a shoulder of mutton and of Mutton, with ""^."JP^? l*^^' F'U space thus made Cnrrant fpllv *™ stufling and skewer meat into Sauce ^ shape. Sprinkle with salt, dredge with flour, and put on rack in drip- ping-pan. Roast in a hot oven, allowing fifteen min- utes to the pound, basting every twelve minutes. It may be necessary to put a small quantity of water in pan during the cooking. Stnffins ^'^ °"® *^"P cracker crumbs, one- o fourth cup melted butter, one- fourth teaspoon salt, one-eighth teaspoon pepper, one tablespoon finely chopped parsley, and one-fourth teaspoon, each, summer savory, thyme, and marjoram. Moisten with one-fourth cup boiling water. Pan-Broiled ^'P^ ^^^^ °^ mutton chops and ChoDs. Truffle ^^'^°'^^ '"ost of the fat. Put in a Sauce hissing hot frying-pan, and turn as soon as under surface is seared and sear other side. Turn often,- using a knife and fork, that the surface may not be pierced. Cook six min- utes if liked rare; eight to ten minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, arrange on a hot platter and pour around Truffle Sauce. ^ =^ 10 The PrisdUa Cook Book Cheaper Cuts of Meat Breaded Lamb 9'"^^'' *^° pounds lamb cut from Fillets fore-quarter. Remove bones and cut in strips one inch in thickness; then flatten with a cleaver to three-fourths inch in thickness. Arrange on a platter, and pour over a marinade made by mixing three tablespoons olive oil, three tablespoons vinegar, tv\ro-thirds teaspoon salt, one-half onion finely chopped, and one tablespoon finely (Shopped parsley. Cover and let stand overnight, or for several hours. Remove vegetables from fillets, dip in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper. Arrange on serving-dish and pour around Tomato Sauce. Tripe Lyonnaise f^^t honeycomb tripe in pieces two *^ ■' mches long by one and one-half inches wide. There should be three cups." Put in a pan and place in hot oven to draw out some of the water. Cook one tablespoon finely chopped onion in two tablespoons butter, stirring constantly, until slightly browned. Add tripe, drained from water, and cook five minutes. Sprinkle with salt, pepper and finely chopped parsley and serve at once. Fried Liver ^"^ '^^^'^ Ihitr in one-half-inch slices, cover with boiling water and let stand five .minutes. Drain, remove skin, sprinkle with salt and pepper, dredge with^ flour, and saute in butter. Add chicken stock, and cook slowly until meat is tender. Arrange on serving-dish, and pour over stock remaining in pan. B k«^ Ox ^^^ *^° ox-tails at ■joints and par- T^tt ''°*' ^^* minutes. Wash thoroughly and saute in butter with two sliced onions until well browned. Dredge with one-third cup flour and add one teaspoon salt, one-fourth tea- spoon pepper, three cifps water and three cups canned tomatoes. Turn into a deep earthen dish, cover, and cook in a slow oven three hours. Remove ox-tails, strain sauce and return ox-tails and sauce to oven to finish the cooking; then add one and one-half cups ■ carrots (cut in strips) and one cup turnips (cut in small cubes) which have been parboiled in boiling salted water ten minutes, then dirained. Bake imtil vegetables are soft. f. . f Order three pounds lamb from the I^^ fore-quarter and cut in pieces for ^^"""^ serving. Wipe meat with a piece of cheese-cloth wrung out of cold water, put in ket- tle, cover with boiling water and cook slowly until meat is tender. Remove from water, cool, sprinkle with salt and pepper, dredge generously with flour and saute in butter. Arrange on a hot platter and pour over the following sauce. Melt three and one- half tablespoons butter, add four and one-half table- spoons flour and stir until well blended. Then pour on gradually, while stirring constantly, one and one- half cups stock in which meat was cooked (having all fat removed). Bring to the boiling-point and season with salt and pepper. It is better to cook the meat the day before serving, for then the fat may be quickly and easily removed from the stock. a^tr^ n«._h. Clean and wash calves' hearts, atotted Hearts ^^^g^ skewer into shape, season with salt and pepper, dredge with flour, and saute in pork fat, adding to fat one stalk celery, one tablespoon chopped onion, two sprigs parsley, four slices carrot (cut in small pieces) one slice turnip (cut in small pieces) one-fourth teaspoon peppercorns and .three cloves. Turn hearts occasionally until well browned. Then add one and one-half cups brown stock, cover and let simmer one and one-half hours. Serve with carrots and turnips. For the stuffing foil six com- mon crackers and add a two-inch cube fat salt pork finely chopped, two stalks celery, finely cut, one sprig chopped parsley and two teaspoons finely chopped onion. Season with salt and pepper. Hnnsarian P^^ ^° P°"°1f ^^ ^^f ^fO™ *« jT^^^^ lower part of the round, wipe with a piece of cheese-cloth, wrung out of cold water and cut in one and one-half inch cubes. Add meat cubes to one quart rapidly boiling water to which _ has been added three slices onion. Let boil five minutes, cover and let simmer until meat is ten- der. Pare potatoes and cut in three-quarter-inch slices, then cut slices in cubes; there should be one and one-half cups. Cover with boiling salted water and letboil five minutes; drain and add to meat fif- teen minutes before serving time to finish the cook- ing. Peel twenty-four tiny onions, cook in boiling; salted water to cover, drain and add to goulasch. Cream three tablespoons butter, add three tablespoons flour and work until smooth ; then add by small pieces to stock in stewpan,' stirring constantly. Season with salt and pepper. Caimelonof P°P two pounds lean beef cut Beef from round and add grated rind one-half lemon, one tablespoon finely chopped parsley, one egg, slightly beaten, one- half teaspoon onion juice, two tablespoons melted but- ter, one teaspoon salt, one-quarter teaspoon pepper, and a few gratings nutmeg. Shape in a roll six inches long. Wrap in buttered paper, place on rack in drip- ping-pan and bake thirty minutes. Baste every five minutes during the cooking, using one-quarter cup butter, melted in one cup boiling water. Remove to hot serving-dish, take off paper, and pour around Tomato Sauce. Braised Beef Wipe three pounds beef cut from ^^ round with a piece of cheese-cloth wrung out of cold water. Sprinkle with salt and dredge with flour. Cut a one-inch cube of fat salt pork in small pieces, put in an iron frying-pan and try out. Add beef and turn frequently until surface is well browned. Put in a braising pan and add three cups canned tomatoes, one-quarter cup, each, carrot, turnip, onion, and celery cut in small pieces, three sprigs parsley, and two cloves. Cover closely and cook in a slow oven four hours. Remove to hot serving-dish. Rub remaining mixture through a sieve, thicken with one tablespoon flour mixed with cold water to form a thin, smooth paste, bring to the boiling-point and pour around meat. VS: For Everyday Housekeepers Meat Substitutes Nut and Potato P^^'j one-fourth cup soft stale Croauettes bread-crumbs with one-fourth cup vjoqu cream until of the consistency of a thick paste, cool and add one-half egg yolk and one- third cup pecan nut meats, broken in small pieces. To two cups hot riced potatoes add three tablespoons cream, one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, a few drops onion juice and the yolk of one egg, beaten. Shape in small nests, fill with nut mixture. Cover with potato mixture, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Arrange on a hot plate and garnish with parsley. Italian Macaroni Cook three-fourths cup macaroni, broken in bne-inch pieces, in two quarts boiling salted water to which is added one-half onion, stuck with three cloves, . twenty minutes or until soft Drain in strainer, and pour over two quarts cold water to prevent pieces from adhering. Remove onion, add one-half cup grated cheese, and one and one-half cups tomato sauce. Turn into a buttered baking-dish, cover with three-fourths cup buttered cracker crumbs and bake in a hot oven until crumbs are brown. Macaroni a la Rarebit Melt two tablespoons butter, add two tablespoons flour and pour on gradually three-fourths cup cream and three-fourths cup stewed and strained tomatoes to which is added one-eighth teaspoon soda; then add two cups mild soft cheese cut in small pieces and two eggs beaten slightly. Season with one-half teaspoon salt, one-eighth teaspoon mustard, and a few grains cayenne. Pour over cooked macaroni and serve. n •! J -M- • Break macaroni in one-inch pieces ; Boded Macaroni ^^^^^ g^^^, ^ ^^ three-fourths cup. Cook in two quarts boiling water, to which one table- spoon salt is added, until soft. Drain in a strainer, then pour over one quart cold water. Add one-half cup cream, reheat and season with salt. Baked Macaroni Soak dried Lima beans in 4uiuiu; uccM salted water until soft Dram (re- serving the water), plunge into cold water, rub off skins; then cut beets in small cubes. Reheat in the following sauce : Melt two and one-half tablespoons butter, add two tablespoons flour, and pour in gradu- ally, while stirring constantly, one-half cup_ water in which beets were cooked. Bring to the boiling-point and add one-fourth cup milk, one-fourth cup vinegar, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper. Onion Cole Slaw Select a small heavy white cabbage, take off outside leaves, and cut cab- bage in quarters. Slice one-half as thinly as possible, using a sharp knife. Soak in cold or iced water until very crisp, drain, and dry be- tween towels. Arrange on a bed of watercress and cover with two onions thinly sliced and separated into rings. Pour over a French dressing to which a few drops onion juice has been added. Garnish with rings of red and green pepper. Molded Spinach P'<=^ °^?'" ^^ wash thoroughly one irith New Rppta P^'^'^ spmach. Cook m an uncov- wim new ueeis ^^^^ vessel with a large quantity of boiling salted water, to which has been added two- thirds teaspoon soda and one teaspoon sugar. Drain very thoroughly and finely chop. Season with one- third cup butter and three-fourths teaspoon salt and reheat. Press into a buttered border mold, and keep in a warm place until serving time. Remove to hot platter and fill centre with seasoned small boiled beets. Pour around one cup white sauce and garnish with two hard-boiled eggs, cut in sixths lengthwise. rr •„ r-«-.«. Pars turnips and cut in cone shapes, llirnip Ujnes ^^^^ ^ French vegetable cutter; there should be three cupfuls. Cook in boiling salted water until nearly soft. Drain, put in a casserole dish and add one and one-half teaspoons salt, one and one- half teaspoons sugar, one-fourth cup butter, and two tablespoons boiling water. Cover and cook until tur- nips are soft If a French vegetable cutter is not at hand, turnips may be cut in three-fourths inch cubes. r Tflrt oi. Remove outside leaves, cut off stalk, Hon^i^ stuce ?^^ ^T^ cauliflower, head down, iiuiigi^in; vj uvc jjj ^^jj water to cover, thirty min- utes. Drain, and steam until soft Separate into pieces, sprinkle with salt and pepper, and saute in butter, using a large iron frying-pan. Remove to serving dish, pour over sauce, and sprinkle with chopped parsley^ For the sauce melt two tablespoons butter, add a few drops onion juice, and cook until butter is slightly browned ; then add two tablespoons flour and pour on gradually one cup hot milk. Season with salt and pepper and add the beaten yolk of one egg. This sauce may be served with boiled turnips cut in cubes. D i,_j CM„_«. Peel small silver-skinned onions -t-t^tS 7^1-- and cook in boiling salted water skumed Omons gf^^^^ minutes; then drain and dry on cheese-cloth. Put in a buttered baking-dish, sprin- kle with sugar, and add highly seasoned brown stock to cover bottom of dish. Bake in a moderate oven until soft, basting with stock in pan. . _„ A Cut off lower part of stalks of one Asparagus a ^^^^^ asparagus and wash. Cook la Belmont .„ ^^jjj^^ ^^^^^^ ^^^^^ y^jjj g^f^^ the time required being about twenty minutes, leaving tips out of the water the first ten minutes of the cook- ing. Drain, remove to six pieces of cream toast, and pour over sauce. For the cream toast cut bread into one-fourth-inch slices, remove crusts and toast on both sides. Melt four and one-half tablespoons butter, add '^five tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, two cups scalded milk. Bring to the boiling-point-, and season with three-fourths teaspoon salt Dip slices of toast separately in same, and when soft remove to hot serving dish. Carrots a la Poulette Wash and scrape carrots and ,cut in small cubes ; there should be two cups. Cover with boiling water and let stand five minutes. Drain and cook until soft in a small quantity of boiling salted waterj^ to which has been added one-half tablespoon butter;' again drain. Melt three tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradu- ally, while stirring constantly, one cup chicken stock (the liquor in which a fowl has been cooked), and one-half cup top milki Bring to, the boiling-point, add carrots, again bring to the boiling-point, and add one-half teaspoon lemon juice, yolks two eggs, slightly beaten, and salt and pepper to taste. Onion Sonffle ^°S^ S"'9"* in boiling s^ted water soft, dram, and force through a sieve; there should ]ie one and one-fourth cups onion pulp. Melt four t^lblespoons butter, add four table- spoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one-third cup, each, cream and water in which onions were cooked. Bring to the boiling-point, and add onion pulp. Again bring to the boiling-point and season with salt and pepper. Beat the yolks of three eggs until thick and lemon-colored, and add to first mixture ; then cut and fold in whites of three eg^s, beaten until stiff and dry. Turn into a buttered baking dish and bake in a mod- erate oven twenty-five minutes. Serve at once. Potato and Spin- ach (>oqaettes To two cups hot riced potatoes add two tablespoons butter, yolks two eggs, slightly beaten, one- fourth cup finely chopped boiled spinach, and salt and pepper to taste. Shape in the form of croquettes, dip in flour, egg, and crumbs, fry in de^ fat, and drain on brown paper. ^ J For Everyday Housekeepers Duchess Potatoes '^° °"^ and one-half cups hot riced potatoes *dd one and one-half tablespoons butter, one-half teaspoon salt, and the yolks of two eggs, slightly beaten. Candied Sweet Potatoes Wash six medium-sized sweet potatoes and cook in boiling salted water until soft. Drain; peel, put in ^an, sprinkle with one cup sugar and pour over one-half cup melted butter. Cook in a moderate oven two hours. SwM>t PntstnoB ^"* fi^^ medium-sized cold boiled auGratin *^^^' potatoes in one-third-inch .^ slices crosswise. Put a layer in a buttered baking-dish, sprinkle with salt and pepper and three tablespoons brown sugar and dot over with one and one-fourth tablespoons butter. Repeat, cover with three-fourths cup buttered cracker crumbs and bake until crumbs are brown. French Fried Potatoes Wash and pare small potatoes, cut in eighths lengthwise and soak one hour in cold water. Drain, dry between towels and fry in deep fat until delicately browned. Drain on brown paper and sprinkle with salt. Return all to fat and cook to continue the browning. Again drain on brown paper. Potatoes an Casserole Wash and pare eight smooth, round, medium-sized potatoes. Cover with cold water and let stand two hours. Drain, put. in a casserole-dish, sprinkle with salt, and dot over with butter, allowing one tea- spoon butter to each potato. Cover closely and bake until soft, turning every ten minutes. The time re- quired will be about one hour and twenty minutes. Amsterdam Potatoes Wash, pare, and boil potatoes, then mash; there should be two cupfuls. Add three tablespoons butter, one-half cup milk, the yolks of two eggs, beaten slightly, and salt and pepper to taste. Fold in the whites of two eggs, beaten until stiff, pour into a buttered baking-dish, and bake until firm. p Wash and pare potatoes, cut in rmatoes one-half-inch slices and slices in ""*°"'"S one-half-inch cubes— there should be one quart. Add one small onion, finely chopped, and cook in boiling salted water to cover seven min- utes. Add one-half can pimentoes, cut into strips and boil five minutes, then drain. Put in a buttered ■ baking-dish, pour over two cups white sauce, to which has been added one-half pound grated cheese, and bake until potatoes are soft. „ «^ j,Tii. I Wash, pare, and cut potatoes in MartredHdtel gne-half-inch cubes; there should fotatoes |jg ^^g ^ypg Soak fifteen minutes in cold water, drain, and cook in boiling salted water to cover until soft. Again drain and pour over maitre d'hotel butter. Chantilly Potatoes Force five " hot boiled potatoes through a pota1\o-ricer, adfd three tablespoons butter, one teaspoon salt, and one-third ciip hot milk, and beat, using a fork, until very light; then pile by spoonfuls on a dish. Beat one-half cup heavy cream until stiff, add one-half cup grated cheese and salt and pepper to taste. Spread over potatoes and set in oven to melt cheese and brown cream slightly. Savory Potatoes Wash and pare potatoes and cook in boiling salted water to cover. Drain and force through a potato- ricer — ^there should be two caps. Add three table- spoons butter, one and one-half teaspoons salt, and one-third cup rich milk. Beat vigorously and add one tablespoon chopped watercress and one teaspoon finely chopped fresh mint. Pile lightly on vegetable- dish and serve at once. ' Lvonnaise Potatoes Cook one and one-half tablespoons butter and one tablespoon finely chopped onion five minutes. Melt three tablespoons butter, add two cups cold, sliced boiled potatoes, season with salt and pepper and cook until potatoes have absorbed butter. Add butter and onion, and when well mixed add one-half tablespoon finely chopped parsley. Martinique Potatoes Scoop 'out inside of four medium- sized hot baked potatoes and force through a potato-ricer. Add one and one-half tablespoons butter, the yolk of one egg, three tablespoons cream, one-half teaspoon salt, one- eighth teaspoon pepper, and a few grains nutmeg. Set on range and heat three minutes ; then add, grad- ually, the white of one egg, beaten until stiff. Shape between two buttered large spoons, place on a but- tered sheet, and bake until delicately browned. Lyman Potatoes Wash and pare potatoes; then cut in one-half-inch cubes ; there should be two cups. Soak fifteen minutes in cold water to cover, drain, and cook in boiling salted water until soft. Again drain, sprinkle with salt, pour over three tablespoons melted butter, and sprinkle generously with paprika. Lenox Potatoes f'^l tw° cups cold boiled potatoes finely chopped, one cup finely chopped ham, and three pimentoes fine cut. Season with salt and pepper. Try out fat salt pork cut in cubes and drain; there should be one-half cup fat. Mix potatoes and fat, turn into an iron frying-pan and cook slowly until well browned underneath, then fold and turn on to a hot platter. Sweet Potato Croquettes Wash, pare, and cook sweet pota- toes, until soft, in boiling salted water. , Drain and force through a potato-ricer; there should be two cups riced potatoes Season with three tablespoons butter, one-half tea- spoon salt, and a few grains cayenne ; then add yolk of one egg and two tablespoons hot milk. Shape in small balls, roll in flour, fry in deep fat, and drain. ^ The PrisdUa, Cook Book' Deerfool Shirred ^"* "'^ sausages in one-half-inch Ebsb pieces and cook m one tablespoon Be butter, six minutes. Add one cup tomato sauce, and place mixture in six shirred egg dishes. Crack an egg in each dish and bake until eggs are set For the tomato sauce cook one-quarter can tomatoes with one slice onion, five minutes; then rub through a puree strainer; there should be one cup. Melt one and one-half tablespoons butter, add one and one-half tablespoons flour, and stir until well blended; then pour on gradually, while stirring con- stantly, strained tomatoes. Bring to the boiling-point and season with salt and pepper. Littleton EsEB ^"' Z"*"" ™?'^i'"°"P^4 coM boiled i ^o potatoes and five hard-boiled eggs in one- fourth-inch slices. Put layer of potatoes in a buttered baking-dish, sprinkle with salt and pepper, and cover with a layer of eggs; then repeat. Pour over two cups sauce, cover with buttered cracker crumbs and bake until the crumbs are brown. For the sauce, cook four tablespoons butter with one table- spoon chopped onion until browned, add three table- spoons flour, and stir until well blended; then pour on gradually, while stirring constantly, two cups scalded milk. Bring to the boiling-point and season with three-quarters teaspoon salt, and a few grains pepper. Many think a bit of chopped parsley is an improvement to this dish. EggsalaHoUand S"' '''^ hard-boiled eggs in thin ll Parmesan fi"="' , ^^'""^^ . y°^^^ .,^^ ™'' through a strainer. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually, while stirring constantly, one and one-half cups milk which have been scalded with two slices onion, Add whites of eggs and season with salt and paprika. Cover the bottom of a hot platter with whites of eggs, sprinkle with grated cheese, then with egg yolks; repeat. Arrange around platter a border of' croutons cut in triangles, and reheat in a hot oven. »7 rr^ 1. I Beat three eggs slightly, and add Egg Tni^ales, three-fourths cup milk. Season Bread isance ^jjij three-fourths teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, a few drops onion juice, and two tablespoons grated cheese. Turn into buttered timbale molds, set in pan of hot water, cover with buttered paper and bake until firm. Turn on circular pieces of sau»ed bread, pour around Bread Sauce and garnish with parsley. Ti 11 J f . Melt three and one-half table- HoUendenEggs ^^^^^^ ^^^^^^ ^^^ ^},„g ^^ ^ne- half tablespoons flour, and stir until well blended. Then pour on gradually, while stirring constantly, one and three-fourths cup milk. Bring to the boiling- point and add one cup cooked macaroni (broken in one-inch pieces), five hard-boiled eggs cut in eighths lengthwise, and one-half cup grated cheese. Season with salt, paprika, and onion juice, and if at hand es- sence of anchovy. B . ,_ J 1^ , Cook one slice onion in two table- ^A^matoS «P°°"* ''""«'■• fi^« niinutes. Add ■wiin lomaioes ^^^ ^^^ canned tomatoes, one tea- spoon sugar, one-half teaspoon salt, and a few grains pepper, and cook five minutes. Beat four eggs slight- ly, add to mixture and cook until of a creamy con- sistency, stirring constantly and scraping from bot- tom and sides of pan. Serve immediately with hot baking-powder biscuit. AUertonEgg^ f^ ^ Xsf «|'„eirchop whites and force yolks through a potato-ricer. Wash, pare, and cut potatoes in three-foUrths-inch slices and slices in cubes; there should be two cup- fuls. Cook in boiling salted water until soft and drain. Melt five tablespoons butter, add five tablespoons flour, and stir until well blended; then pour on grad- ually, while stirring constantly, two and one-half cups milk. Bring to the boiling-point and season with one teaspoon salt and one-fourth teaspoon pepper. Add potato cubes, finely chopped egg whites, and two canned piraentoes cut in Julienne-shaped pieces. Turn on ahot serving-dish, sprinkle with yolks of eggs and garnish with parsley. The pimentoes may be omitted from this dish. i„>:„„ -v^^. Finely chop cooked spinach and en C^er^l ^^^^o" ^'^h butter and salt. In each buttered individual casserole put one tablespoon spinach, sprinkle with one table- spoon grated Parmesan cheese, and slip a raw egg on each. Cover each egg with two tablespoons Bechamel sauce and one-half tablespoon grated Parmesan cheese. Place in an oven sufficiently hot to set the eggs and glaze them at the same time. Serve immediately. ^gs a la Pusette Cover a platter with finely chopped and seasoned hot cooked spinach. Cook one and three-fourths cups canned tomatoes with two teaspoons sugar, five minutes. Cook four tablespoons butter and one table- spoon finely chopped onion, five minutes. Add cooked tomatoes, six eggs slightly beaten, one-half teaspoon salt and one-eighth teaspoon pepper. Pour into a buttered omelet-pan and cook until of a creamy con- sistency, stirring and scraping from bottom and sides of the pan as mixture cooks. Pour over spinach and garnish with points of bread sauted in butter deli- cately browned. Make five slices of thickened Eggs a la Lee milk or cream toast and arrange on a hot platter. Beat five eggs slightly and add one-half cup milk, one-half teaspoon salt, and one-eighth teaspoon pepper. Heat an omelet-pan, ^ut in two tablespoons butter, and when melted turn in the mixture. Cook until of a creamy consistency, stirring and scraping from bottom of pan. Pour eggs over toast and sprinkle with four tablespoons grated mild cheese. Put in oven to melt cheese, then serve immediately. v^ Jf For Everyday Housekeepers rkn. The Prisdlla Cook Book Fish and Meat Salads Herring Salad 9°°^ ^^' ^1"'"S in boiling water ucimiug .^«ciu ^^ cover, fifteen minutes. Drain, cool, and separate into flakes; there should be one cup. Add an equal measure of cold, boiled potatoes, cut in one-third-inch cubes, and one- fourth ^the measure of the finely choijped whites of hard-boiled eggs. Mix thoroughly, moisten with French "dressing and let stand in a cold place one hour. Beat one- fourth cup heavy cream until stiff and add two table- spoons pimento puree. Mix with an equal measure of mayonnaise dressing, moisten mixture with dressing, and mound on a nest of lettuce leaves. To obtain pimento puree, drain canned pimentoes, dry on a towel, and force through a puree strainer. The French dressing may be omitted and any cream salad dress- ing substituted for the Mayonnaise if desired. n^ic^o e.ioj Cut cold boilpd potatoes in one- U Olivia aalad j^^j^ .^^^ ^^^^ . ^j^^^^ ^^^^j^ ^^ ^^^ and one-half cups. Add three hard-boiled eggs, finely chopped, one and one-half tablespoons finely chopped red pepper, and one-half tablespoon finely chopped chives. Moisten with cream dressing and arrange in nests of lettuce leaves.. If chives are not at hand, onion may be used as a substitute. n-i-L . C.I- J Season one and one-half cups cold Halibut halad ^^^^,^^ q^^^^ j^^jjj^^^ ^j^^ g^,^^ cayenne, and lemon juice. To boiled dressing add one-third tablespoon granulated gelatine soaked in one and one-half tablespoons cold water. As soon as dressing begins to thicken add one-half cup heavy cream beaten until stiff, then fold in the fish. Turn into individual molds, chill, remove from molds, and arrange on lettuce leaves. Serve with Cucumber Sauce. V t VIA Work a cream cheese (ten-cent size) i!,a8ter saiaa ^^j^jj gmootji^ ygjng ^ -yyooden spoon. Add one-third cup celery, cut in very small pieces, and one-fourth cup English walnut meat broken in small pieces. Form in the shape of small eggs, and sprinkle with paprika. Arrange in lettuce leaves, pour over a French dressing and garnish with rad- ishes cut in fancy shapes. » L e 1 J Work two ten-cent cream' cheeses Luncheon Salad ^^^^^ smooth, using a wooden spoon. Moisten with rich milk, and add one-half cup grated Young American cheese, one-half cup heavy cream, beaten until stiff, and one-half table- spoon granulated gelatine soaked in one tablespoon cold water, and dissolved in one tablespoon boiling water. Season highly with salt and paprika, and turn into a border mold. Chill, remove from mold, and fill centre with lettuce leaves dressed with Curry French dressing. Salad a la Suisse Mix one cup cold cooked chicken, cut in cubes, one medium sized cu- cumber, pared and cut in cubes, one- half cup chopped- English walnut meats, and one cup cold cooked green peas. Moisten with French dress- ing, arrange on lettuce leaves and garnish with May- onnaise dressing. Effff Salad Separate whites from yolks of four ggoaian hard-boiled eggs. Chop whites, marinate with French dressing, and arrange on let- tuce leaves. Force yolks through a potato ricer or strainer, and pile on whites. Serve with French dress- ing. M ij J c I Separate one can salmon in flakes, Molded Salmon ^^ ^^^^^ thoroughly with hot ^thCncnmber ^^^^^ ^^^ one-half tablespoon uresBing ^^j^^ ^^^^ ^j^j Q^^.^alf tablespoons sugar, one-half tablespoon flour, one teaspoon mus- tard, and a few grains cayeniie. Add yolks two eggs, one and one-half tablespoons melted butter, three- fourths cup milk, and one-fourth cup vinegar. Cook over hot water, stirring constantly until mixture thick- ens. Then add three-fourths tablespoon granulated felatine dissolved in two tablespoons cold water, train and add to salmon. Fill individual molds, and chill. Remove from molds, arrange on lettuce leaves, and serve with Cucumber dressing. Salmon a la I^''*™ canned salmon; rinse thor- ^^M^in oughly ; dry, and separate in flakes./ Moisten with ravigote mayonnaise. Arrange on a bed of lettuce. Mask with ravigote Mayonnaise, and garnish with canned pimentoes. Capers, parsley, and watercress, forced through a fine strainer and added to mayonnaise dressing, make a green dressing called ravigote mayonnaise. Huntington Salad Finely chop white cabbage; there should be two-thirds cup. Work a cream cheese and add cabbage. When thoroughly blended make into small baUs, arrange on lettuce leaves, pour over a French dress- ing, sprinkle with paprika, and garnish with radishes cut to represent tulips. Oubmen's Favorite Arrange small thin slices of rare cold roast beef, thinly sliced cold boiled potatoes, sliced tomatoes, and cold cooked string beans on a bed of lettuce. Pour over French dressing, to which is added one- half teaspoon finely chopped shallot or onion, and serve with Mayonnaise dressing. ri.«-i,„- c«i«^ J- Cut cold boiled fowl in cubes, mari- *ciiSfuy r"7'* ^French^dressing, and let Ring Stand one hour; then add one-half ° the quantity of celery, washed, scraped and cut in small pieces, and one-fourth the quantity of English walnut meats browned in the oven in a bit of butter sprinkled with salt and broken in small pieces. Mix ingredients, moisten with May- onnaise dressing and pile in the centre of a ring of Cucumber jeHy made as follows: To two cups chick- en stock add one slice onion, one sprig parsley, and two cucumbers pared and grated. Cover and let stand two hours. Heat gradually to the boiling-point, add one and one-half tablespoons granulated gelatine, and color with leaf green. Let stand ten minutes, and strain into a ring mold first dipped in cold water. "itr J For Everyday H."="^°/ '^^""^'^ pineapple M. >uci>|>|uc w>iuiiu j^jjj ^.^^ ^^ halves crosswise. Ar- range on crisp lettuce leaves and cover pineapple with cream cheese forced through a potato ricer or coarse strainer. Sprinkle with salt, and generously with paprika. Serve with French dressing. rp .„ ¥„ii„ Heat one quart can tomatoes to ^Sd *^ boiling-point and let simmer five minutes, then force through a puree strainer. Add one teaspoon, each, salt and powdered sugar and two-thirds box gelatine, soaked fifteen minutes in onc'-half ■ cup cold water. Pour into small cups, and chill thoroughly. Run a knife around inside of molds, so that when taken out shapes may have rough surfaces suggesting fresh tomatoes. Arrange on lettuce leaves and garnish top of each with Mayonnaise dressing. Hot Potato Salad Wash and pare potatoes and cut in one-half-inch cubes; there should be two cups. Cook in boiling salted water until soft, drain, pour over dressing and sprin- kle with two tablespoons chopped parsley. For the dressing mix one-half teaspoon salt, one-fourth tea- spoon pepper, four tablespoons olive oil, one-half cup celery (cut in small pieces), two slices lemon, two tablespoons tarragon vinegar, one_ tablespoon cider vinegar, two tablespoons chopped onion, and one_ table- spoon chopped parsley. Heat to the boiling-point. Asparagns SaUd Thoroughly chill stalks of cooked asparagus. Cut rings (one-third inch wide) from a red or green pepper, or make rings from the rind of a lemon. Place four stalks in each ring, arrange on lettuce leaves and serve with the following dressing: Mix three-fourths teaspoon salt, one-fourth teaspoon pep- per, two tablespoons vinegar, and four tablespoons olive oil. Stir until thoroughly blended and add one- half tablespoon tomato catsup. « «*■ . Remove pulp from four large s*f J oranges by cutting fruit in halves. balad crosswise, and using a spoon. Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely chopped fresh mint, and one tablespoon each lemon juice and sherry wine. Chill thoroughly, serve in glasses and garnish ejach with a sprig of mint. _- c I J Remove stems from cherries, then Cherrj' Salad ^^^j, ^^j j^ain. Make a cut in each cherry, remove stones, and fill cavities thus made with filbert-nut meats. Arrange in a_ bed of lettuce leaves, and garnish with a few cherries from which the stems have not been removed. Serve with French dressing. Thorndike Salad 'A"ange two rows of sections of 'grapefruit and orange on an ob- long salad-dish, alternating fruits. Sprinkle with the yolks of hard-boiled eggs, forced through a puree strainer and surround with roraaine. Serve with the following dressing: Work one-half cream cheese until smooth, and add three tablespoons grapefruit juice, eight tablespoons olive oil, and a few drops lemon juice. Shake thoroughly, add two more table- spoons grapefruit juice, and season to taste with salt and paprika. IW ed ■ of ^'^ fresh fruits, cut in small F^dt^Salad P'^^es, with fruit salad dressing and arrange on lettuce leaves. For the dressing beat two eggs until light and add gradually, while beating constantly, three tablespoons melted butter, three tablespoons lemon juice, and three-fourths teaspoon salt. Cook over hot water, stirring constantly, until mixture thickens. Cool, and add one cup heavy cream beaten until stiff, one- fourth cup powdered sugar, one-half teaspoon, each, celery salt and vanilla, one-fourth teaspoon paprika, and a few drops onion juice. r Apple and CeleiyP.^''^ *P>^^ and ! cut in small "rr " g j^^ •^ pieces. Scrape celery, cut in small pieces, and let stand in cold water until crisp ; then drain and dry on a cloth. Mix equal parts of celery and apple, and moisten with cream dressing. Arrange on lettuce leaves in salad bowl, and ga,rnish with celery tips and pieces of bright red apple. This salad may be served in bright red or green apple cases, made by removing a slice from the stem end of apples, and scooping out inside pulp, leaving just enough to keep apples in shape. Fill cases with salad, put on tops, and arrange on lettuce leaves. Waltham Salad £'?^*=P''\, *"?i'^'^ "^^ '',?^** '." °"^ . TT .<.:«» Beat the yolks of four eggs until Lyman Dressing ^j,j^^_ ^^^ ^^^ gradually, while beat- ing constantly, one-fourth cup olive oil; then add one-fourth cup vinegar and one tablespoon lemon juice. Cook over hot water until mixture thickens, and cool; then add gradually one- fourth cup olive oil, two teaspoons powdered sugar, one teaspoon salt, and a few grains cayenne. Just before serving add one pint heavy cream beaten until stiff. Boiled Dressing ^"^ »"= teaspoon mustard, one tea- g spoon salt, one and one-half tea- spoons powdered sugar, two teaspoons flour, and a few grains cayenne. Add one teaspoon melted butter, the yolk of one egg, and one-third cup hot vinegar. Cook over hot water, stirring constantly until mix- ture thickens. Cool and add one-half cup heavy cream beaten until stiff. Cncmnber Sance ^F'' ^° cucumbers, chop, drain ^„i,ujji,u,<; i^ouvc ^Q jjjQgj jjI hquor and season with salt, pepper, and vinegar. ^ u— 1. Mix one-half teaspoon salt, one- Uream fVencta gj^jj^jj teaspoon paprika, two table- liressing spoons vinegar and three table- spoons olive oil; then add six tablespoons heavy cream beaten until stiff. ¥ J. TV • Rub the yolks of two hard boiled Indian Dressing ^^^^ through a strainer and add one- fourth teaspoon paprika, one teaspoon salt, one-half teaspoon powdered sugar. A few grains, each, white pepper and cayenne, one tablespoon lemon juice, two tablespoons vinegar, and one-half cup olive oil. When thoroughly blended add one tablespoon, each, red and green pepper, cut in very small pieces, and one teaspoon finely chopped parsley. f..-. j» . Mix one and one-half teaspoons uu uressmg ^ygt^rd, one teaspoon salt, two tea- spoons powdered sugar, a few grains of cayenne; add gradually two eggs, slightly beaten, and two table- spoons oil, stirring constantly until thoroughly mixed ; then add one-third cup vinegar diluted with cold water to make one-half cup. _ Cook over boiling water until mixture thickens; strain and cool. Feathered Celery Cut off roots of celery, discard wilted leaves, separate stalks, wash, and scrape. With a sharp vegeta- ble knife make three parallel rows of small cuts at acute angles with surface. Put stalks in cold or ice water, to which a slice of lemon has been added, and let stand several hours, when celery will be very crisp and have a feathered appearance. Cnrled Celery Beginning at outside of celery stalks,^ with a sharp knife, make five cuts parallel with each other extending one and one-half inches. Make six cuts at right angles to cuts already made. Put in cold or ice water and let stand several hours, when they will curl back and -be very crisp. V5s. =^ For Everyday Housekeepers Baked Macaroni ^.""^^ T^'=t^°K '" ""^"'"/^ P'^F^^J \rithCheMe ^^^""^ should be one and one-half ° cups, cook. in boiling salted water to cover twenty minutes or until soft, drain in col- ander and pour over one quart cold water. Put one- half in a buttered baking-dish, dot over with one^half tablespoon butter, sprinkle with one-half tea- spoon mustard and one-fourth cup grated cheese; re- peat. Pour over white sauce, cover with three table- spoons dried bread-crumbs, mixed with one table- spoon melted butter and bake until crumbs are brown. For the white sauce, melt three-fourths tablespoon butter, add three-fourths tablespoon flour and stir until well blended ; then pour on gradually, while stir- ring constantly, one and one-fourth cups milk. Bring to the boiling-point, and season with one-half tea- spoon salt. ■c 1- I. iw I „ Soak one cup stale bread crumbs English Monkey j^ ^^^ ^^^ ^^,j ^^^ gft^g^ ^i„. utes. Melt one tablespoon butter in small saucepan, add one-half cup soft, mild cheese, cut in small pieces, and stir imtil cheese has melted; then add soaked bread-crumbs, and when thoroughly heated one egg, sKghtly beaten, one-half teaspoon salt, and a few grains cayenne. Pour over toasted crackers. A luncheon dish which is a chafing-dish possibility. n.<».<.o T';».h«Uo Beat four eggs slightly and add Cheese Timbales tj,ree-fourths cup cold water, one- third cup heavy cream, two and one-half tablespoons melted butter, three tablespoons grated cheese, one- haif teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and a few drops onion juice. Turn into buttered timbale mold, set in pan of hot water, arid bake until firm. Remove to rounds of sauted bread, and pour around one and one-fourth cups Tomato Sauce. » 1. ^^ Cut stale bread in one-third-inch Luncheon Cheese gjjj.^^^ ^p^^^j ^■^^^ ^^ttg^, remove crusts, and cut in fipger-shaped pieces. Arrange near together around sides Of a round buttered baking- dish, having fingers extend about one inch above dish, also line bottom of dish with the bread. Beat two eggs slightly, add one cup top milk or thin cream, one tablespoon melted butter, one teaspoon salt, one- half teaspoon mustard, one-fourth teaspoon paprika, a few grains cayenne, and one-half pound mild cheese cut in small pieces. Pour' mixture in dish and bake in a moderate oven thirty minutes. Serve very hot. _ , n. Melt three tablespoons butter, add Korfmry Cheese ^ne-third cup flour and stir until Croquettes ^^jj blended; then pour on gradu- ally, while stirring constantly, one cup milk. Bring to the boiling-point and add yolks two eggs, slightly beaten and diluted with two tablespoons cream and two cups soft, mild cheese, cut in small cubes. Sea- son with one-half teaspoon salt and one-eighth tea- spoon pepper. Spread on a plate and cool. Shap^ dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Littleton Cheese Work one cream cheese (ten- cent size) using a small wooden spoon, and add gradually one-fourth cup butter. When thoroughly blended add one teaspoon capers, one teaspoon paprika, two anchovies, finely chopped, one shallot, finely chopped, one-fourth teaspoon cara- way seeds, and one-half teaspoon salt. Press into a small mold, and let stand at least two hours to sea- son. Remove from mold and serve with crackers. n 1 J D f. Cut one poimd soft mild cheese in Baked Rarebit jj^j^j ^1;^.^^^ sprinkle the bottom of a buttered baking-dish with buttered stale bread- crumbs, cover with one-third the cheese^ and sprinkle with salt and paprika; repeat twice, using in all two and one-half cups bread-crumbs, two tablespoons melted butter, the one pound cheese, a.nd one and three-fourths teaspoons salt, and one-third teaspoon paprika. Beat three eggs slightly, add one and one- half cups milk, and pour over mixture. Bake in a moderate oven twenty-five minutes. Serve at once. Cheese Salad Mash a cream cheese with a fork, and if stiff work in a very little heavy cream. Season with salt and paprika, and make in the form of balls. Arrange lettuce in form of nests by putting, for each nest, two leaves with stem ends together. Put three cheese balls in each nest, sprinkling with finely chopped parsley and pap- rika. Pour over a French dressing. A few chopped olives or English walnut meats may be added to the cheese balls to give variety. Cheese Fondue Mix one cup soft stale bread- uu^coc » vuuuc crumbs, one cup hot scalded milk, one-fourth pound mild cheese (cut in small pieces), one tablespoon butter and three- fourths teaspoon salt; add the yolks of three eggs, beatfen until thick and lemon-colored; then cut and fold in the whites of three eggs, beaten until stiff and dry. Turn into a buttered baking-dish and bake twenty-five minutes in a moderate oven. ru r" t O"^ '^"P sweet and one cup sour tjieese y^anse, ^^^.^^ ^^^ ^^ snsa.t, yolks of four eggs, juice and grated rind of one lemon, one-fpurth cup almonds, blanched and chopped, one-fourth tea- spoon salt. Scald sweet and sour milk, strain through cheese-cloth. To the curd add sugar, yolks of eggs, slightly beaten, lemon and salt. Line patty-pans with paste, fill with .mixture and sprinkle with chopped almonds. Bake until mixture is firm to the touch. n, am' Melt three tablespoons butter, add Cheese Souffle ^^^^ tablespoons flour and stir un- til well blended, then pour on gradually three-fourths cup scalded milk. Bring to the boiling-point and add three-fourths teaspoon salt, few_ grains cayenne, and one-half cup grated Old English cheese. Remove from fire and add the yolks of: four eggs, beaten until thick and lemon-colored. Cool mixtures and cut and fold in the whites of four eggs, beaten until stiff and dry. Pour into a buttered baking-dish and bake thirty-five minutes in a slow oven. Serve at once. -^ The JPrisdlla Cook Book Belmont Omelet S"*^*^'^ ^^^^ in one-fliird-inch ucuuuui, vuitiici gjjggg^ remove crusts and cut in one-third-inch cubes ; there should be one cup bread cubes. Fry or saute cubes in butter until well browned and crisp. Beat five eggs slightly and add four table- spoons cream, one-half teaspoon salt, one-eighth tea- spoon pepper, and croutons. Put two tablespoons butter in hot omelet-pan and as soon as melted, and slightly browned, turn in mixture and as it cooks prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold and turn on a hot platter. Cream of Scald four cups milk with three- T^u^Sonn f°'i''tl'S cup Stale bread-crumbs, one- ooup jjg^j£ qjjJq^ stuck with six cloves, and a sprig of parsley. Remove seasonings and rub milk and bread through a sieve. Cook one-half can tomatoes with two teaspoons sugar, fifteen minutes; add one-fourth teaspoon soda and rub through a sieve. Re-heat bread and milk to boiling-point, add tomatoes and pour at once over one-third cup butter, one-half tablespoon salt, and one-eighth teaspoon pepper. French •^*** three eggs slightly, add one- Loncheon Toast ^^"^ teaspoon salt two tablespoons sugar, and one and one- fourth cups milk; strain into a shallow dish. Soak six slices stale bread in mixture until soft. Cook on a hot, well- buttered griddle; brown on one side, turn, and brown other side. T> T»™JJ5™ Cut five slices entire wheat bread Bangor Pudding jhree-fourths inch in thickness, and remove crusts. Butter slices generously, arrange in a shallow buttered pudding dish, and pour over two cups milk mixed with one-half cup. molasses and one- fourth teaspoon salt. Bake two and one-half hours in a slow oven, stirring occasionally, and adding one cup milk after the first' hour of the cooking. Serve with thin .Dresden Bonchees Cut stale bread in two-inch slices, shape with a round cutter three inches in diameter and remove cen- tres, making cases. Dip cases in egg slightly beaten, diluted with milk, and seasoned with salt, allowing three tablespoons milk to each egg. When bread is thoroughly soaked, drain, fry in deep fat and drain on brown paper. Fill with spinach, or any creamed vegetable, fish or meat. ' HamTimbales ^°9^ °"^ cup stale bread-crumbs uaiu AuiuHucs j^jjjj ^jjg ^p jjjjj]^ ^^ ^ paste. Add four tablespoons butter, one cup cooked ham finely chopped, and salt and pepper to taste; then add whites of two eggs beaten stiff. Filj buttered indi- vidual tin molds two-thirds full of mixture, put in a pan, half surround with hot water, place_ buttered paper over molds, and bake twenty minutes in a mod- erate oven. Turn on a hot serving dish, and garnish with slices of hard-boiled eggs £«id parsley. Esnaimole Cook one-half cup soft stale bread- PW^Sa crumbs in two tablespoons butter, rnaoing ^^^^jj jglicately browned. Add one cup hot milk, one-fourth teaspoon salt, one teaspoon vanilla, two eggs and three egg yolks, well beaten; then cut and fold in the whites of three eggs beaten until stiff. Turn into a buttered moid, set in a pan of hot water and bake in a moderate oven until firm. Remove from mold and serve with Monroe Sauce. Bread Pudding ^oak two cups stale bread-crumbs in ^^ one quart scalded milk, and when cool add one-third cup sugar, one-fourth cup melted butter, two eggs, slightly beaten, one-half teaspoofi salt, and one-fourth teaspoon nutmeg or cinnamon. Turn into a buttered pudding dish, and bake one hour in a slow oven. Serve with Huntington Sauce. Amsterdam Sandwiches Cut stale bread in one-fourth-inch slices, remove crusts, and cut slices in halves cross-wise. Beat two eggs slightly, add two tablespoons sugar, one-fourth tea- spoon salt, and three-fourths cup milk; strain into a shallow dish. Soak bread in mixture until soft, and saute in butter. Spread one-half the pieces with any jam or marmalade that may be at hand, cover with remaining pieces, and serve with thin, hot Vanilla or Wine Sauce. Huntington Pudding Soak two cups stale bread crumbs in four cups scalded milk thirty minutes. Melt two squares Baker's unsweetened chocolate in small saucepan placed over hot water, add one-third_ cup sugar, and enough milk, taken from bread and milk, to make of consistency to pour. Add to bread and milk, then add one-third cup sugar, one-fourth teaspoon salt, and two eggs, slightly beaten. Turn into a buttered pudding dish, and bake one hour in a moderate oven. Serve with Hard Sauce. Mother's Brown ^°^^ 9"« 5"l°l^"''^" ^"^^ ''^* diuiug o ».«•» white bread, broken m pieces, m two cups of cold water over night. In the morning rub through a colander and add three- fourths cup molasses and one and one-hklf cups, each, rye meal, granulated corn meal, and Graham flour, mixed and sifted with three teaspoons soda, and one and one-half teaspoons salt; then add one and one- fourth cups cold water. Stir until well mixed, _ fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours. Tomato Cream Toast fitelt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradu- ally, while stirring constantly, one and one-half cups stewed and strained tomatoes, to which has been added one-fourth teaspoon soda. Put in top of double boiler, and add one-half cup rich milk or cream. Dip seven slices of toasted bread separately in sauce, and when soft remove to serving dish. Pour remaining sauce over all. Scrambled eggs may be poured over this toast with most satisfactory results. J For Everyday Housekeepers 23 ==S\ Breakfast Menus For All Seasons Spring Autumn stewed Rhubarb Cereal vlth Sugar and Cream Dropped Eggs on Graham Toast Coffee Oranges Creamed Salt OodBsh 'Susie's Spider Com Cake Coffee Stewed Pears Cereal with Sugar and Cream •Creamed Codfish •Eye Gems Coffee Cereal with Datei Boiled Tomatoes Brown Bread Cream Toast Coffee Cereal Rhubarb Sauce with Sugar and Boiled Eggs •German Coffee Bread Cream Coffee Stewed Prunes Corned Beef Hadi 'Rye Gemi Coffee Grapes Eggs on Toast •Doughnuts Coffee BaVed Apples Fried Hominy with Maple Syrap Coffee Banana Slices Cereal with Sugar and Cream Fried Bread, Haple Syrup Coffee Halves of Grapefruit •Potato Omelet Raised Uuffins Coffee Sliced Oranges Cereal with Sugar and Cream Fried Ham Raised Finger Rolls Coffee Stewed Apricots with Prunes Cereal with Sugar and Cream Minced Lamb on Toast Coffee Halves of C^apefruit Chicken's Livers with Bacon Potato Cubes, White Sauce Buttered Toast Coffee Sliced Oranges Hominy with Sugar ^d Cream •Doughnuts Coffee Baked Bananas Cereal with Sugar and Cream •Eggs & la Lee. Coffee Grapes •Belmont Omelet •German Coffee Bread Coffee Cereal with Sugar and Cream •Scrambled Eggs with Tomatoes •Oatmeal w^ifflria Coffee Oranges Broiled Shad Roe •Mattre d'HAtel Potatoes •Flour Muffins Coffee Halves of Grapefruit Savory Chipped Beef Baked Potatoes •Sauthem Com Cake Coffee Orange Marmalade Breakfast Bacon Toasted MufSus Coffee Strawberries •Belmont Omelet •Date Muffins Coffee Summer Cereal with Sagar and Cream Winter strawberry Shortcake Coffee Baked Bananas Cereal with Sugar and Cream Scrambled Eggs •Bye Gems Coffee Cereal with Sugar and Cream •Pork Chops with Apple Rings Johnny Cake Coffee Iced Currants Fish Bash 'Coffee Bolls Coffee Cereal with Sliced Peaches Eggs on Toast Coffee V. Stewed Prunes with Cereal •Tomato Cream Toast Doughnuts Coffee Cereal with Banana Slices •Fried Calf's Liver Creamed Potato Cubes Graham Toast Coffee Raspberries Cereal with Sugar and Cream German Toast Coffee Cantaloups Cereal with Sugar and Cream French Omelet, White .Sauce •Flour Muffins Coffee Sliced Oranges Bacon Curls *Lenox Potatoes •Graham Muffins Coffee Halves of Gn^fruit Boiled Eggs •Graham Muffins Coffee Cantaloups Cereal with Sugar and Cream •Sour Milk Griddle Cakes Coffee Watermelon Slices Bacon Curls Paprika Potato Cubes Blueberry Muffins Coffee Baked Apples Cereal with Sugar and Cream •Spanish Omelet •Baking-powder Biscuits Coffee Oranges Cereal with Sugar and Cream •Griddle Cakes, Maple Syrup Coffee Blackberries Cereal with Sugar and Cream Buttered Eggs •Baking-powder Biscuits Coffee •Redpe given Baked Apples with Cream Broiled Dried Beef Graham Toast Coffee Cereal with Dates Salt Codfish Hash Fapovers Coffee Apple Sauce Brown Bread Cream Toast OniUers Coffee J 24 The PrisciUa Cook Book Luncheon Menus For All Seasons Spring Autumn Kippered Herrings Lettuce Sandwiches 'Orange Charlotte Tea Baked Eggs with Pimiento Potatoes Buttered Toast 'Imperial Cookies Lemonade •Oysters on Toast •Curled Celery *Luncheon Rolls •Nut and Fruit Drop Cookies Cocoa Creamed Eggs with Sardines Sliced Cucumbers •Marsbmallow Gingerbread Tea •Cheese Custard, Bread Sauce Pinwheel Biscuits Nut Caramel Cake Coffee •Momay Crab Meat Dressed Lettuce Limcheon Rolls •Chocolate Cream Pie Russian Tea Stuffed Tomatoc:: Cheese Toast Sweet Sandwiches Russian Tea Fried Tripe •Lyonnaise Potatoes •Southern Com Cake Baked Apples with Cream Tea Hock Sweetbreads Baked Potatoes Radishes Canned Pears Russian Tea •Italian Macaroni •French Luncheon Toast •Pineapple Tartlets Tea Fried SSilt Poii, Country Style *Soubise Omelet Dressed Lettuce Stewed Figs 'Baking-powder Biscuits Tea Fruit Salad *Vanilla Wafers Cocoa •Thomdike Salad Salad Rolls Entire Wheat Griddle Cakes Maple Syrup Tea Broiled Ham Potato Cakes Sliced Pineapple •Marshmallow Gingerbread Tea Sliced Tongue Baked Tomatoes Horseradish Sandwiches Steamed Rice with Raisins •Vanilla Sauce Salt Codfish Balls •Onion Cold Slaw •Boston Brown BCread *Penuche Russian Tea Uinced Lamb on Toast ' Pepper Ribbons •German Apple Cake Luncheon Cocoa Scotch Broth Dumplings Cinnamon Toast Cocoa with Whipped Cream Hamburg Steaks •French Fried Potatoes Radishes Marshmallow Fudge •Finnan Haddie & la Delmonito Cucumber Cups Graham Sandwiches Nuts with Raisins Tea Summer Winter •Egg Salad Emergency Drop Biscuits •Orange Sponge Cake •Wellesley Iced Tea •Eggs & la Lee Blueberry Cake Iced Coffee •Luncheon Cheese Finger Rolls Canned Peaches •Election Cake Tea •Chicken Patties •Martinique Potatoes Strawberries and Cream Tea Cold Sliced Ham •Waltham Salad SUced Peaches •Harvard Nut Squares Lemonade •Oyster Stew Gherkins Oysterettes Cream Puffs, Hot Chocolate Sbuce Russian Tea •Com Chowder •Marshmallow Gingerbread Russian Tea Clam Fritters Lundieon Rolls Irish Moss Blanc Mange Iced Cocoa Ramekins of Creamed Fish Lettuce Sandwiches Raspberry Shortcake Iced Tea •String Bean Salad, Cream Dressing •Parker House Rolls Milk Sherbet Scrambled Eggs with. Asparagus Tips White Meal Com Cake Blueberries Wafer Crackers Milk Creamed Salt Codfish Baked Potatoes ♦Southern Cora Cake Unsweetened Wafer Crackers Currant Jelly Cream Cheese Tea drilled Stoiines Finger Rolls •Sponge Cakes ♦Onion Sbup Crofltona •Luncheon Cocoa Virginia Waffles with Maple Syrup Tea Lobster Salad Pimolas Rasped Rolls Irish Stew with Dumplings Luncheon Caraway Cake Cheese Squares ♦Macaroni, Italian Style Southern Pone Buttered Pop-eom Chocolate with Whipped Cream •Mock Bisque Soup Imperial Stidcs •Vanilla Wafers •Chocolate Milk Shakes •Kedpe given Watermelon Cubes, Sherry Dressing Iced OoSee Creamed Chicken Potato Border •Curled Celery Apple Turnovers Milk Split Pea Soup •Imperial Sandwidiee Calmed Apricot Shortcake Russian Tea :J^ For Everyday Housekeepers ft 25 =^ Dinner Menus For All Seasons Spring Chicken Soup *Baked Mackerel *Iiyman Potatoes •Piquante Beets •Pineapple Cream Veal Tomato Bisque Broiled Shad Club House Potatoes Beet Oreens Lettuce and Radish Salad CaM Frapp« •Broiled Porterhouse Steak « *Chantilly Potatoes Tomato Fritters Pineapple Salad Water Thins dinger Custard Spinach Soup Soufflid Crackers •Pan Broiled Lamb Chops Turkish Pilaf •Asparagus & la Belmont •CotCee Spanish Cream Roast Spring Lamb, Mint Sauce •Savory Potatoes •Carrots i, la Poulette •Asparagus Salad •Brown Bread Sandwiches •Chocolate Sbufflfi Potage Longchamps •Veal Chops, Soubiae Sauce Riced Potatoes Dandelions •Chocolate Sponge Caviare Canapes •Baked Chicken, Etouthem Stjrie Hashed Potatoes Appledore Coupe Bread Stii^ Richmond Com Cakes Curried Vegetables •Chocolate Ice Cream Escalloped Tomatoes Spinadi •Rolled Wafers •Rhubarb Pie Fish Chowder Cold Sliced Roast Beef •Amsterdam Potatoes Dinner Rolls •Espagnole Pudding, Monroe Sauce Pimento Bisque Pulled Bread •Baked Halibut, Swedish Style •Potatoes Pittsburg •Molded Spinach Fruit Tapioca Summer Strawberry Coupe Boasted Hamburg Steak •Lyman Potatoes •Asparagus Salad Lettuce Kests, 'Tabasco French Dressing •Caffi Frappfi Cold Sliced Corned Beet Epicurean) Sauoe Stuffed Baked Potatoes Jellied Vegetable Rini •Steamed Blueberry Pui" Florodora Sauce Boiled Salmon, *Kgg Sauce New Potatoes Green Peas Dressed Lettuce ' Toasted Fromage Rolls •Vanilla Ice Cream with Crushed Strawberries Veal Holstein Creamed Potatoes Com on the Cob •Tomato Jelly Salad Pistachio Ice Cream with Sliced Peaches .Iced Consomm£ •Casserole of Beef Potatoes Summer Squash •Lemon Snow Jelly Potato Flour Sponge Cake Mock Consommfi Imperial Sticks •Baked Chicken, Southern Style ♦Potatoes en Casserole Corn Fritters *Fig Custard Chicken Soup with Rice Broiled Swordflsh, 'Cucumber Sauce Baked Potatoes String Beans Peach Cottage Pudding, •Creamy Sauce Somerset Halibut •Savoiy Potatoes Shell Beans Cucumber Boxes with French Cream Dressing Coffee Ice Cream in Halvei of Cantaloup .. 'Bisque of Clam Bouillon Bouffl^d Crackers •Chicken Mayonnaise Olives Salad Bolls Raspberry Ice Angel Cake •Recipe given •Mock Bisque Soup Crisp Crackers Glazed Sweetbread, Sauce Bemaise Spanish Potatoes Swiss Ohard •Lemon Soufflfi, Creamy Sauce Autumn •Pan-Broiled Lamb Chops Soubise Sauce Baked Potatoes Creole Tomatoes Cucumber Boats, Horseradish Sandwiches •Grape Souffle Oyster Stew Oyster Crackers •Veal Chops, Soubise Sauce 'Candied Sweet Potatoes Molded Spinach Bread Pudding 'Vegetable Soup Browned Rings Pea Soup Crisp Crackers Corned Tongue, Horseradish AUerton Potatoes Succotash Sauce Tomato Mayonnaise 'Baked Macaroni with Cheese Harvard Padding, Sterling Sauce Smothered Cabbage •Prune Whip Julienne Soup Barbecued Ham Hashed Brown Potatoes Stuffed Tomato Salad Butter Thins Lyman Apples •Scotch Wafers •Broiled Porterhouse Steak Oyster Blanket •French Fried Potatoes Mashed Turnips Cucumber and Tomato Salad Macaroon Cream Pot Roast with Dumplings p^uit Cocktails Pear Salad Cream Wafos prfed Cod, Pork Scraps Newton Tapioca Creamed Potatoes Stuffed Peppers ■ •Squash Pie Cheese Squaies Chicken Consonunfi 'Fried Scallops, Sauce Tartare Shadow Potatoes Duchess Soup Cheese Sticks Dinner Braids Dressed Lettuce Susette Potatoes Wafer Crackers, Cream Cheese Deviled Tomatoes Succotash Bar-le-Duc Strawbrrries Dinner Rolls Demi-tasse Compote of Bice with Pears Winter Baked Ox Joints Brabant Potatoes •Apple and Celery Salad Clieese Crackers Club Indian Pudding with Cream Creole Soup Roast Pork, Brown Gravy Apple Cups Mashed Sweet Potatoes Turnips •Lemon Snow Jelly, Custard Sauce •Celery Soup Duchess Crusts 'Roast Duck Rice Croquettes with Currant Jelly ■ 'Cauliflower Hongroise Canton Cream Lady Fingers Cream of Cauliflower Soup •Turkey Loaf •Martinique Potatoes •Creamed Lima Beans Lettuce and Celery Salad •Prune Whip •Cream of Tomato Soup Croutons •Pried Chicken Creamed Potatoes Radishes •Transparent Fie Lamb Broth Fried Salt Codfish Balls 'Piccalilli •Boston Brown Bread Apple Pie Cheese Demi-tasse •Oyster Cocktails Roast Ribs of Beef Franconia Potatoes Yorkshire Pudding Escalloped Com •Chocolate Sponge Grapefruit Coupe Potted Pigeons •Candied Sweet Potatoes . Dressed Lettuce •Rrabury Cheese Croquettes •Apple Tapioca Puddiilg Black Bean Soup •Baked Stuffed Haddock Hollandaise Sauce Julienne Potatoes Cole Slaw Orange Trifle Fried Oysters, Philadelphia Relish •Chicken Pie Curried Rice Baked Squash , Radishes •Raisin Puff Sherry Sauce Demi-tasse J) 26 The, PrisciUa Cook Book Menus for Occasions Five o'clock Tea* 'Chicken Cream Sandwiches *Liptauer Sandwiches •Scottish Fancies •Cherry Pound Cakes Salted Almonds •Candied Grapefruit Peel Five o'clock Tea Hot Uarshmallow Chocolate •Bolivia Salad *Curled Celeiy •Finger Rolls •Lady Baltimore Cake Russian Tea German Loaf •Hot Potato Salad •Salad Bolls Jellied Walnuts Devil's Food Cake Tea with Lemon Spanish Sandwiches Toasterettes •Hot Water Gingerbread Bfarguerites Marshmallow Fudge Stuffed Dates Creamed Finnan Haddie •Brown Bread Sandwiches Cream Pie •Pineapple Lemonade Russian Tea •Mint Tulip Uarmalade Sandwiches Sardine Biscuit •Angel Drop Cakes •Sultana Sticks Deviled Raisins Turkish Hint Paste Hawaiian Five o'clock Tea •German Pundi Washington's Birthilajr Spieaiis •Ham Mousse •Cherry Salad •Reception Rolls Graham Sandwiches •Glac£ Dora Noisette BombS Lady Fingers •Jelly Jumbles George Washington Hatchets •Fruit Punch •Honor Sandwiches Cinnamon Toast •Boiled Wafers •Nut Macaroons Knickerbocker- Figs Bonbons Jamaica Five o'clock Tea •Oriental Punch •Macedoine Loaf •Savory Oysters Lettuce Sandwiches •Baking-powder Biscuits •Frozen Pudding •Cherry Pound Cakes Salted Filberts •Canton Pear Chips Hot Coffee Sunday Night Suppers •Tomato Rarebit Unsweetened Wafer Crackers Canned Bartlett Pears ^ •Caramel Cake •Bedpe given Ginger Ale Buffet Luncheons (or Fourth of July Iced Pimiento Consomm^ Lobster Salad Frosted Ham •Salad Rolls Bread and Butter Folds •Orange Ice Cream with Crushed Strawberries. •Berkshire Sponge Cake •Claret Cup •Bisque of Clam Bouillon •Chicken & la King •Molded Salmon, Cucumber Sauce Rasped Rolls •Ribbon Sandwiches •Strawberry Ice Cream •Sponge Drops •Independence Punch Wedding Spreads •Chicken Patties •Salmon k la Martin •Cheese and Olive Canapes •Reception Rolls •Praline Ice Cream •Orange Ice •Sponge Drops 'Creole Kisses •Bride's Cake •Candied Orange Peel •Wedding Cake Bonbons •Pineapple Julep •Lobster & la Newburg •CbidEen Mayonnaise Brown Bread Folds French BoHs •Bombe Mousselaine Assorted Cakes Salted Almonds GlacSd Fruits Wedding Cake in Boxes Hot Coffee •Fruit Punch Easter EXnner Celery with Caviare Veal Tomato Bisque Souffldd Crackers •Oysters Louisiane •Chicken Fricassee, *Brown Gravy •Potato and Spinach Croquettes •French String Beans •Macedoine of Fruit Salad •Mosaic Sandwiches •Coupe Suzanne •Vanilla Wafers Salted Filberts Hard Candies Toasted Crackers Roquefort Demi-tasse New England Thanks- giving Dinner •Celery Soup Crisp Crackers •Boast Stuffed Turkey, •Giblet Gravy •Curled Celery Cranberry Molds Mashed Potatoes Onions in Cream *THimip Cones •Pumpkin Pie •Mince Pie •Puritan Pudding, •Hard and Liquid Sauce Assorted Nuts with Raisins Bonbons Demi-tasse Children's Birthday Parties (For four year old) Kindergarten Sandwiches Toasted Buttered Educators •Vanilla Ice Cream •Cocoanut Meringues Sunshine Birthday Cake Sweet Chocolate Wafers Milk (For eigHt year old) Chicken Sandwiches Orange Honey Biscuits •Oioeolate Ice Cream •Peanut Cookies •Angel Birthday Cake Boxes of Hard Candies Christmas Dinner •Oyster Cocktails Consomm£ Japonnaise Pulled Bread Roast Stuffed Goose, Apple Sauce •Maftre d'HStel Potatoes •Cauliflower Hongroise Singer Ale Salad Toasterettes •Christmas Pudding, •Brandy Sauce •Vanilla Ice Cream, Dewey Sauce Obristmas Cakes Salted Pecans After Dinner Mints Demi-tasse J For Everyday Hotisekeeperg Susie's Spider ^''^ °"!, t«aspoon salt, one tea- (Sm Cake spoon soda and one and one-fourth ^^ cups cornmeal. Add, gradually, two eggs well beaten, and two cups sour milk. Heat an iron frying-pan and grease sides and bottom of pan with two tablespoons butter. Turn in mixture, place on grate in a hot oven and bake twenty-five minutes. Cut in pie-shaped pieces for serving. Oatmeal Muffins P"* *^° ^""P^ '■°"!<* oats in bowl, pour over one and one-half cups sour milk, cover and let stand over night. In the morning add one-third cup sugar, one-fourth cup melted butter, one egg well beaten,, one teaspoon soda, one-half teaspoon salt, and one cup flour. Beat thoroughly, fill buttered hot iron gem-pans two-thirds full of mixture and bake in a hot oven twenty minutes. Sour Milk ^'^ *'"' *'^' ^^° ^^^ one-half cups Griddle Cakes ^°"'' (P^stry once sifted), one- half teaspoon salt and one and one- fourth teaspoon soda. Add, gradually, two cups sour milk, and one egg well beaten. Drop by spoonfuls on a greased hot griddle and cook on one side. When puffed, full of bubbles and thoroughly cooked on edges, turn, and cook other side. Serve with but- ter and maple syrup. Beat one egg until light and add Doughnuts one cup sugar, one cup sour milk, and one and one-half tablespoons melted lard. Mix and sift four cups flour, one and three-fourths teaspoons soda, one and three-fourths teaspoons cream of tartar, one and one-half teaspoons salt, and one teaspoon grated nutmeg. Combine mixtures, toss on a floured board, knead slightly, and pat and roll to one- fourth inch in thickness. Shape with a doughnut-cutter, first dipped in flour, fry in deep fat, take up on a skewer, and drain on brown paper.' Doughnuts should come qtiickly to top of fat, brown on one side, then be turned to brown on the other. The fat must be kept at a uniform tem- perature. If too cold, doughnuts will absorb fat; if too hot, doughnut will brown before sufficiently M..<.t..„„ii„w Melt one-half cup shortening r'^t^~»^ (chicken fat may be used to ex- Gmgerbread ^^^^^^ advantage) and add one cup molasses, one egg well beaten, two and one-third cups flour, mixed and sifted with one and three- fourths teaspoons soda, one teaspoon salt, and one teaspoon ginger ; then add one cup sour milk. Beat vigorously, turn into a buttered and floured drip- ping-pan and bake in a moderate oven, twenty-five minutes. Remove from pan, cut in halves crosswise, and cover top one-half with marshmallows placed close together. Cover with remaining half, put in oven and let stand three minutes to slightly melt the marshmallows. Remove to serving-dish, _ cool slightly, cut in squares, and serve with whipped cream, sweetened, and flavored with vanilla. Graham Muffins ^'"^ *"'^. sift one and one-fourth cups graham flour, one cup pastry flour, one teaspoon salt, and three-fourths teaspoon soda. Add one cup sour milk to one-third cup mo- lasses. Combine mixtures and bake in buttered in- dividual tins, in a moderate oven, twenty-five minutes. Chocolate Cream one-fourth cup butter and Doimhmite ^^"^ °"^ ^"'^ one-fourth cups sugar, ■ vougmaaa gradually, while beating constantly, then add two eggs well beaten, one and one-half squares melted unsweetened chocolate, one cup sour milk, and four cups flour, mixed and sifted with one teaspoon soda, one teaspoon cinnamon, and one- fourth teaspoon salt. Flavor with one and one-half teaspoons vanilla and add enough more flour to make mixture of right consistency to handle. Toss on a slightly floured board, knead slightly, pat, and roll to one-fourth inch in thickness, shape with a doughnut-cutter, first dipped in flour, fry in deep fat and drain on brown paper. JeUy Jumbles ^ork one-half cup butter until ' ' creamy and add one cup sugar gradually, while beating constantly; then add one egg well beaten, one-half teaspoon soda, mixed with one- half cup sour milk, one-fourth teaspoon salt, and enough flour to make a soft dough. Chill in ice- box or cold place, toss on a slightly floured board, and pat and roll to one-eighth inch in thickness. Shape with a round cutter, first dipped in flour. On the centres of one-half the pieces, put currant jelly. Make three small openings in remaining halves, using a thimble and put pieces together. Press edges slightly, arrange rounds on a buttered tin sheet and bake in a rather hot oven that jufnbles may keep in good shape. Election Cake ^^^'^ °"^"*'^i*t, '^"S >"f '?*" ^>^^u»u .o.—^ Qjjg ^.jjp raised bread dough, usmg the h,and. Add one egg well beaten, one cup brown sugar, one-half cup sour milk, two-thirds cup rais- ins, seeded and cut in pieces, and eight figs, finely chopped, dredging the fruit with two tablespoons flour. , When thoroughly mixed, add one and one- fourth cups flour mixed and sifted with one-half teaspoon soda, one teaspoon cinnamon, one-fourth teaspoon clove, one-fourth teaspoon mace, one-fourth teaspoon grated nutmeg, and one teaspoon salt. Turn into a well-buttered bread-pan, cover, and let rise one and one-fourth hours. Bake in a slow oven one hour. ^ „ m. Heat one quart sour milk to about Cottage Cheese ^^^0 p ^^j ^^^^ j^j^ ^ strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, re- peat twice. Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream and add salt to taste. Shape into small balls. ^ =^ fhe PrisciUa Cook Book Bride's Cake C""^^"" one-half cup butter, and add gradually, while beating constantly, one and one-half cups sugar. Add one-half cup milk alternately with two and one-half cups flour, mixed and sifted with three teaspoons bakiiig-pow- der and one- fourth teaspoon cream of tartar; then add the whites of six eggs, beaten until stiff, and one- half teaspoon almond extract. Bake in a moderate oven. Remove from pan and cover with Almond Frosting. Caramel Laver ^'"^^"i one-half cup butter, and add Cake gradually, while beating constantly, two cups sugar. Mix and sift three cups pastry flour with four teaspoons baking-powder and add alternately to first mixture with one cup of milk. Beat vigorously three minutes. Beat the whites of four eggstmtil stiff, and add to mixture with one teaspoon vanilla. Turn into two buttered and floured pans and bake in a moderate oven. Put Caramel Frosting between layers and on top. Lady Baltimore ^°^'' ""^ '^"P ^""T"^ "J**" ^^'^ Cake creamy, using a wooden cake-spoon ; ^^ then add gradually, while stirring and beating constantly, two cups fine granulated su- gar. Then add one cup milk alternately with three and one-half cups pastry flour, mixed and sifted with two teaspoons baking-powder. Add one teaspoon vanilla, and fold in the whites of six eggs, beaten until stiff and dry. Bake in three layers, and put be- tween and on top, Nut and Raisin Filling. •wr AA- r 1, Cream one pound butter and add wedding i.aite gradually, while beating constantly, one pound brown sugar. Separate yolks from whites of twelve eggs and beat yolks until thick and lemon-colored. Add to first mixture, then add one pound flour (excepting one-third cup, reserved to dredge fruit) mixed and sifted with four tea- spoons cinnamon, four teaspoons allspice, one and one-half teaspoons mace, one nutmeg, grated, and one teaspoon salt ; three pounds raisins, seeded and cut in pieces, two pounds Sultana raisins, one and one- half pounds citron, thinly sliced and cut in strips, and one pound currants (the fruit to be dredged with reserved flour), one cup brandy, four squares melted unsweetened chocolate, and the whites of twelve eggs, beaten stiff. Just before putting into pans, add one- fourth teaspoon soda dissolved in one tablespoon hot water. Put in buttered pans, cover with buttered paper, and steam four hours. Finish the cooking by leaving in a warm oven over night. Let stand at least three weeks to become seasoned. Berkshire Beat the yolks of six eggs until uerKsnire ^^^^^ and lemon-colored, and add, sponge K.aKe gradually, while beating constantly, one and two-thirds cups powdered sugar; then add the grated lemon rind and juice of one-half lemon. Beat the whites of six eggs until stiff and dry, and add to first mixture; then cut and fold in one cup flour mixed and sifted with one teaspoon baking- powder and one-fourth teaspoon salt. Bake in an unbuttered tin in a slow oven fifty minutes. Hot Water ^^^ '^^^ molasses, one-half cup boil- Gingerbread '"g ^^t^""' t^° ^""^ one-quarter = cups flour, one teaspoon soda, one and one-half teaspoons ^^nger, one-half teaspoon salt, four tablespoons melted butter. Add water to molasses. Mix and sift dry ingredients, combine mix- tures, add butter and beat vigorously. Bake twenty- five minutes, in a buttered shallow pan, in a moder- ate oven. Chicken fat tried out and clarified furnishes an excellent shortening. Angel Birthday ^^^^^ °"^ ,^nd one-half cups egg Cake whites until_ stiff, using a large (For Children) egg-beater. Remove egg-beater ^ ' add gradually one and one-half ( -beater and ' cups sugar mixed and sifted with one teaspoon cream of tartar, folding in with a wooden cake spoon. Cut and fold in one cup bread flour, mixed and sifted with one-fourth teaspoon salt, then add one teaspoon vanilla. Turn mixture into an unbuttered angel-cake pan, cover and bake in a moderate oven twenty min- utes. Remove cover and bake from twenty to twenty- five minutes. Invert pan on wire cake cooler, and let stand, when cake should, by its own weight, drop from pan. Spread with Confectioners' Frosting. Pound Birthday ^"''^ °"* • ^^''^ ,,^"l*^'' .,"""1 ''^J? Cake creamy, using the hand, and add (ForAdnlts) gradually, while beating constantly, one and two-thirds cups fine granu- lated sugar; then add five eggs, one at a time, beating vigorously between the additions. When the mix- ture looks deliciously creamy fold in two cups flour. Turn into a buttered and floured angel-cake pan and bake in a slow oven one hour. Remove from pan and cover with White Mountain Frosting. Orange Sponge ?^^li^^ ^h'^5! °^ three eggs un- Cake *'' ^''^- ^^^ ^•■ee egg yolks, one at a time, beating between the addi- tions; then add gradually one cup sugar, the grated rind of one orange and one-third cup orange juice. Fold in one_ cup flour, mixed and sifted with one teaspoon baking-powder and one-fourth teaspoon salt. Turn into a buttered shallow pan and bake in a mod- erate oven. Remove from pan, cover with White Mountain Cream Frosting, flavored with one-fourth teaspoon orange extract, and when frosting, is nearly set pour over, a little at a time, two squares melted unsweetened chocolate, spreading evenly. Rich Chocolate Cream one-half cup butter and add Cake gradually, while beating constant- ly, one cup brown sugar; then add two eggs, well beaten, one-half cup milk, two cups flour, one teaspoon soda mi.xed with one tablespoon cold- water, and the whites of three eggs beaten until stiff.' Melt four squares unsweetened chocolate, add two-thirds cup brown sugar, one cup milk, and Ae yolk of one egg. Cook in a double boiler until per- fectly smooth, cool, and add to first mixture; then add one and one-half cups walnut meats, cut in small pieces, one cup citron, cut in small pieces, and two teaspoons vanilla. Bake in a_ moderate oven in two buttered and floured cake tins, forty-five minutes. Cover with white or chocolate frosting. J^ For Everyday Housekeepers Cherrv Ponnd ^""^^"^ one-half cup butter, and add Cakes gtradually, while beating constantly, one-half cup brown sugar mixed with one-quarter cup white sugar. Add the yolks of two eggs, beaten until thick and lemon-colored, the whites of two eggs, beaten until stiff and dry, one tablespoon brandy, a few grains mace, and one cup flour. Butter very small tins and sprinkle with chopped nut-meats. Cover bottom of each pan with mixture, put in each a candied cherry, cover with mix- ture, sprinkle with nut meats, and bake in a moderate oven. Cocoanut ^^^^ whites of four eggs until stiff, «™r~~: and add gradually, while beating «» °e" constantly, two-thirds cup granu- lated sugar, and continue the beating until mixture will hold its shape. Cut and fold in one-third cup granulated sugar, and add one-fhird cup shredded co- coanut and one-half teaspoon vanilla. Shape by drop- ping mixture from tip of spoon, or with a pastry bag and tube on a wet board covered with letter-paper. Sprinkle with shredded cocoanut and bake thirty minutes in a very slow oven. If cocoanut is not at hand, chopped nut-meats may be substituted ; or mer- ingues are satisfactory if neither cocoanut or nut- meats are used. Eclairs Put one-half cup butter and one- half cup boiling water in a sauce- pan, and place on front of range. As soon as boiling- point is reached, add one cup flour (all at once) and stir vigorously until mixture is smooth. Remove from fire and add four unbeaten eggs, one at a time, beat- ing until thoroughly mixed between the addition of the eggs. Shape mixture on a buttered sheet four and one-half inches long by one inch wide, and bake twenty-five minutes in a moderate oven. Split, fill, and frost. c T» Beat the whites of three eggs until Sponge Drops ^jj^c ^^^ j^y and add gradually, while beating constantly, one-third cup powdered su- gar. Add the yolks of two eggs beaten until thick and lemon-colored, and one-fourth teaspoon vanilla. Cut and fold in one-third cup flour mixed and sifted with one-eighth teaspoon salt. Drop mixture from tip of spoon on unbuttered paper arranged on a tin sheet. Sprinkle with powdered sugar, and bake eight min- utes in a moderate oven. n_ ^1 Cream one-fourth cup butter and Orange Cakes ^^^ gradually, while beating con- stantly, one-half cup sugar; then add the yolks of five eggs beaten until thick and lemon-colored, and one teaspoon orange extract Mix and sift seven- eighths cup flour with one and one-half teaspoons '^aldng-powder, and add alternately with one-fourth cup milk to first mixture. Bake in a buttered and floured cake tin, and when cool cut in two-inch squares. Cover tops and sides with Orange Frosting, and roll sides in shredded cocoanut. Let stand until frosting is set, tiien pack in a box lined with paraffin paper. Genoese Cake Beat one whole egg and the whites of two eggs until thick. Add grad- ually, while beating constantly, four ounces fine gran- ulated sugar; then add four ounces floiir, mixed and sifted with one-half teaspoon baking-powder, and four ounces clarified melted butter. Turn into a buttered and floured dripping-pan and bake in a moderate oven. Melba Cakes Cut Genoese cake in two and one- half inch rounds, put together with Melba Frosting, spread frosting around sides and roll in shredded cocoanut. Ornament top with frosting forced through a pastry bag and tube, using the rose tube. Beg^in at centre of top and coil frosting around until surface is covered. Garnish the centre of each top with a candied cherry. For the frosting scald with hot water, then chill with cold water a bowl. Place bowl under a cold-water fau- cet, allowing the water to run, and wash one-third cup butter in bowl by squeezing with a wooden spoon until soft and waxy. Add gradually one cup powdered sugar and beat until creamy. Mix one-half cup sugar, two and one-half tablespoons flour, and a few grains salt. Add one egg,' slightly beaten, and pour on, grad- ually, one cup scalded rnilk. Cook fifteen minutes in double boiler, stirripg constantly until thickened and afterwards occasionally. Cool, add to first mixture, then add one and one-half squares melted unsweetened chocolate and one-half teaspoon vanilla. Scottish Fancies ^?' °?^ ^?» ™*" light and lemon- ^ OV.UIUOU » au<.tco coiorgj^ usmg an egg beater. Add one-half cup fine granulated sugar, one-half table- spoon melted butter, one-half teaspoon salt, one-fourth teaspoon vanilla and one and one-fourth cups rolled oats. Stir until well mixed and drop from tip of spoon, and shape like a macaroon, on a buttered tin sheet. Bake in a moderate oven until delicately browned. Sultana Sticks ^'l °P^ ^"P ^.^^ar, one-fourth cup melted butter, two squares unsweet- ened chocolate (which has been melted over hot water), one-half cup pastry flour, three-quarters tea- spoon vanilla, one-fourth teaspoon salt, and one- fourth cup, each. Sultana raisins and English wal- nut meats, cut in small pieces. ^ Line a seven-inch square pan with paraffin paper, put in mixture and spread evenly. Bake in a moderate oven fifteen min- utes. As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp knife. If these directions are not followed paper will cling to cake and it will be impossible to cut in shapely pieces. California Jumbles Cream one-half cup butter, and add gradually, while beating con- stantly, one-half cup sugar; then add the yolks of two eggs and one and one-half cups pastry flour, once sifted. Make into balls the size of hickory nuts and_ place on a_ buttered tin sheet one inch apart. Garnish with a piece of citron, raisin, or nut-meat, and bake in a moderate oven until yellow, but not brown. =^ The PrisdUa Cook Book Lemon Cocoanut ,^^ i«ice and grated rind of one ^^ Cream lemon with one cup powdered sugar ^^^ and yolks of two eggs slightly beat- en; cook ten minutes in double boiler, stirring con- stantly; then add one cup shredded cocoanut. Cool and use for cake filling. Almond Frosting ^^^ ""e. <="? sugar and one-third ^^ cup water m saucepan, brmg to boiling-point, and let boil until syrup will thread when dropped from tip of spoon. Pour syrup grad- ually, while beating constantly, on the beaten white of one egg and continue the beating until of right consistenqr to spread; then add one- fourth teaspoon almond extract. Pour over cake and spread evenly with back of spoon. Crease as soon as firm. Confectioners' '^?. four .tablespoons boiling water, Fwjstina ^^ gradually, while stirring con- '»g ^ stantly, confectioners' sugar until mixture is of right consistency to spread; then add one-half teaspoon vanilla. This frosting may be made of milk, cream or milk and water (using equal proportions), if one so chooses. Lemon Filling ^>^.°r/,1HP sugar with two and 6 one-half tablespoons liour, and when thoroughly blended add the grated rind of one lemon, one-fourth cup lemon juice, and one dgg slightly beat- en. Put one teaspoon butter in granite-ware sauce- pan, and when nielted turn in mixture ^d stir constantly until boiling-point is reached. Cool slightly before spreading. Care must be taken that mixture does not adhere to bottom of pan. wiT,,.,„ u „,„!_ Put one cup sugar and one-third cup SL^X^ boiling water in granite-ware sauce^ ^» >,«».. u......^ pj^^ place on range and stir until sugar has dissolved. Heat gradually to boiling-point and let boil without stirring until syrup will spin a thread when dropped from tip of spoon. Pour syrup gradually, \^ile beating constantly, on the whites of two eggs beaten until stiff, and continue the beating until mixture is of the right consistency to spread. ^ Add one teaspoon vanilla, pour over cake, and spread evenly, using the back of a spoon. rt 1 . -Ki-j Melt one and one-half tablespoons °"f ri ff^ butter, and add one-third cup un- frosting sweetened powdered cocoa, one and one- fourth cups confectioners' sugar, a few grains, salt, and one-fourth cup milk. Heatto boiling-point,^ and let boil eight and one-half minutes. Remove fronj fire and beat until creamy. Flavor with one- half teaspoon vanilla. f^__ „ir_„„rt™» Mix one tablespoon orange juice Orange Frostmg ^^j ^^^ ^^^ one-half teaspoons lemon juice. Add the grated rind of one orange, cover and let stand fifteen minutes; then strain. Add fruit juices gradually to the yolk of one egg, slightly beaten. Stir in confectioners' sugar until of the right consistency to spread. p, , Melt two squares chocolate in a iSr^- saucepan placed in a larger sauce- tirosung pg^ ^f boiling water. Add one tea- spoon butter and three tablespoons boiling water, Cool, add one-fourth teaspoon, vanilla and confec- tioners' sugar to make of right consistency to spread. r™-™ i7_»o.t„» To two tablespoons thin cream. Cream Irosting ^^^^ gradually, confectioners' sugar until of the right consistency to spread. Color with leaf-green and flavor with one-half teaspoon vanilla and one-eighth teaspoon almond extract. Confec- tioners' sugar should be sifted before using. iw . J D • • Put one-half cup sugar and three °^n- c tablespoons boiling water in a ruling smooth granite saucepan, place on front of range and_ stir, to prevent sugar from ad- hearing to pan,, until melted. Let boil, without stir- ring, until the syrup will thread when dropped from tip of spoon. Beat the white of one egg and pour on syrup, very gradually, beating constantly until of right consistency to spread; then add one- fourth cup raisins, seeded and cut in small pieces, and one-fourth cup English walnut meats broken in small pieces. f, I Mix one and one-fourth cups ij™^~ brown sugar, one-fourth cup white rrosnng sugar, and one-third cup boiling water. Bring to the boiling-point apd let boil until syrup will thread when dropped from tip of spoon. Pour slowly, while beating constantly, on to the beat- en whites of two eggs and continue the beating until the mixture is nearly cool, then set in a pan of boiling water, and cook, stirring constantly, until mixture becomes slightly granular around edge of dish. Re- move from range and beat until mixture will hold its shape. Add one teaspoon vanilla and one-third cup English walnut meats broken in pieces. This is the "fashionable" frosting of the day. It should be poured on the cake, then spread with the back of a spoon, leaving a rough, irregular surface. The nuts may be omitted. /n.»_»i.*^ /^_^« Mix one cup sugar, one-third cup fS^T^ flour, and one-eighth teaspoon salt,^ ruung j^jjj ^^^ ^j^g ggg slightly beaten. Put two cups milk and one and one-half squares Baker's unsweetened chocolate in double boiler. When milk is scalded add gradually to first mixture, return to double boiler, and cook twelve minutes, stirring constantly until mixture thickens, afterwards occa- sionally. Cool slightly and flavor with one-half teaspoon vanilla. /t.o^„. iKii:^. Mix one-half cup sugar, and two Orange Filling ^„j one-half tablespoons flour; then add the grated rind of one-half orange, one- fourth cup orange juice, one-half tablespoon lemon juice, one egg slightly beaten and one teaspoon but- ter. Cook ten minutes in a double boiler, stirring constantly. Cool slightly before spreading. ^ =^ For Everyday HotiSekeepers Cookies and Wafers Harvard Nut P*^* °"^ ^^ '?"* ^"^^ one cup Souares brown sugar and one cup hnely ™ chopped pecan nut meats, sprinkled with one-fourth teaspoon salt. Turn into a small, slightly buttered tin and bak& twenty minutes in a moderate oven. Remove from pan, cool slightly, and cut in squares. Soice SnaDs Heat one-half cup molasses to the P P boiling-point, remove from range and add one-fourth cup sugar, one and one-half table- spoons butter, one and one-half tablespoons lard, and one tablespoon milk. Mix and sift two cups flour with one-half teaspoon, each, soda, salt, clove, cin- namon, and nuttiieg, and add to first mixture. Toss one-third of the mixture on a floured board and roll as thinly as possible. Shape with a small round cutter, first dipped in flour. Place near together on a but- tered sheet and bake in a moderate oven. Gather up the trimmings and roll, with another third of the dough and proceed as before, until all is used. Cream one-third cup shortening (using butter and lard in equal pro- portions or all butter) and add gradually, while beat- ing constantly, one cup sugar; then add one egg well beaten, one-fourth cup milk, and two teaspoons vanilla. Mix and sift two cups flour, two teaspoons baking-powder, and one-half teaspoon salt. Add to first mixture and proceed same as with Spice Snaps. T^.>o^.i r^^-L-t^^ Cream one cup butter, and add Imperial Cookies g^dually, while beating constantly, one and one-half cups sugar; then add three eggs, well bfeaten; one teaspoon soda, dissolved in one and one-half tablespoons hot water; and two cups flour, mixed and sifted with one teaspoon cinnamon and one-half teaspoon salt. Add one cup chopped nut-meats (preferably English walnut or hickory),, one-half cup currants, one-half cup raisins, seeded and chopped, and one and one-fourth cups flour. Drop by spoonfuls, one inch apart, on a buttered sheet, and bake in a moderate oven. Vanilla Wafers Peanut Cookies ^^f" two tablespoons butter and JL ouiui, viuuit^cD ^j^, grajtiaJiy^ while beating con- stantly, one-fourth cup sugar; then add one egg, well beaten. Mix and sift one-half cup flour, one teaspoon baking-powder, and one- fourth teaspoon salt; add to first mixture; then add one-half teaspoon lemon juice and one-hklf cup finely chopped peanuts. Drop from a teaspoon on an uilbuttered sheet one inch apart, and place one-half peanut on top of each. Bake twelve minutes in a moderate oven. p. c Heat one-half cup molasses to boil- (xinger snaps jng.point, add one- fourth cup clari- fied chicken fat, one-half tablespoon ginger, one-half tablespoon soda, dissolved in one tablespoon warm milk, one-half teaspoon salt, and one and one- fourth cups bread flour. Toss on a floured board and roll as thinly as possible ; shape with a cutter, first dipped in flour, and bake in a moderate oven. r. 1 XT- Blanch one-half pound Jordan al- Creole Kisses ^^^^^^ g^^jy g^red one-half of them and dry slowly in the oven until delicately 'browned. Put one-fourth cup boiling water and one- half cup sugar in a saucepan, and as soon as the boil- ,ing-point is reached, add remaining almonds and cook tmtil the' syrup is of a golden brown color. Turn into a slightly buttered pan, cool, then pound in a mortar. Beat the whites of four eggs until stiff and add gradually, while beating constantly, one and one- fourth cups powdered sugar; then add one-half tea- spoon vanilla, one-fourth teaspoon salt, and pounded almonds. Drop from tip of spoon on a wet board covered with letter paper. Sift over with powdered sugar, sprinkle with shredded almonds, and bake in a slow oven twenty-five minutes. Scotch Wafers Nut Macaroons Beat the white of one egg until light, and add gradually, while beating constantly, one cup brown sugar. Fold in one cup pecan nut-meats, finely chopped and sprinkle with one-fourth teaspoon salt. Drop from tip of spoon, one inch apart, on an unbuttered tin sheet, and bake in a slow oven until delicately browned. Remove from sheet, using a sharp knife. ., J r- t • Cream one-half cup butter and add Almond Cookies gradually, while beating constantly, one-half cup sugar; then add one egg, well beaten, one-third cup Jordan almonds, blanched and finely chopped, the grated rind of one-half lernoii, two tablespoons brandy, and two cups flour mixed and sifted with one teaspoon baking-powder and one- fourth tablespoon, each, cinnamon, clove, and nutmeg. Toss on a slightly floured board, roll to one-fourth inch in thickness, shape with a round cutter, first dipped' in flour, and bake in a slow oven until deli- cately browned. Mix one-half cup fine oatmeal, one-half cup steam-cooked oats, one cup flour, two tablespoons sugar, one-half teaspoon salt, and a few grains soda. Melt two tablespoons butter in one-fourth cup hot water, and add to first mixture. Toss on a floured board, pat and roll as thinly as possible. Shape with a cutter, first dipped in flour, and bake on a buttered sheet in a slow oven. Rolled Wafers Heat one-half cup molasses and one-third cup butter to the boiling- point, and add, gradually, one and one-half cups rolled oats and one-third cup flour; then add two-thirds cup sugar, one teaspoon vanilla, and a few grains salt. Drop from tip of spoon on a buttered baking-sheet, about three inches apart, and bake in a very slow oven. Cool slightly, remove from pan, and roll. iif„.„„j,„„ Boil one cup sugar and one-half Marguerites ^^^ ^^^^^ ^^^^^ ^^^^^ ^j,j thread when dropped from tip of spoon. Remove to back of range and add five marshmallows cut iii small pieces. Pour gradually, while beating constantly, on to the whites of two eggs beaten until stiff; then add two tablespoons shredded cocoanut, one-fourth teaspoon vanilla, and one cup broken walnut meats. Spread on saltines and bake until delicately browned. V =^ The PriscUla Cook Book Hot Puddings *r,„_,_ A__i_ Scald one cup milk and add one- ^^Ste^'^ third cup butter, one-third cup sugar. ^^^ and one-half teaspoon salt. When lukewarm add one yeast-cake broken in pieces, and as soon as yeast-cake is dissolved add two unbeaten eggs and enough flour to make a soft dough. Beat thor- oughly, cover, and let rise until mixture doubles its bulk. Again beat thoroughly, cover, and let rise. Turn into a buttered dripping-pan, spread evenly, having mixture about half an inch deep. Brush entire surface generously with melted butter. Pare, cut in eighths, and remove cores from five sour apples. Press sharp edges of apples into the dough, arranging in parallel rows lengthwise of the pan. Sprinkle with one-fourth cup sugar mixed with one-half teaspoon cinnamon. Cover, and let rise, then bake in a moderate oven thirty minutes. Cut in squares, and serve hot or cold with whipped cream sweetened and flavored with vanilla. Steamed Bl e- ^^^ ^^^ *'^* '■*° *^"P* flour, four o ieam ea g we- teaspoons baking-powder and one- beny Pudding j^^j^ tg^spoon salt; then work in two tablespoons butter, using the tips of fingers. Add ' one cup milk, and one cup blueberries rolled in flour. Turn into a buttered mold, cover, and let steam one and one-half hours. Serve with Sterling Sauce. n, .. TV. jj. Split eight common crackers and Puntan Pudding ^^^^^^ ^j^j, ^^^^^^^ ^^j^g ^^^ t^. spoons to each half cracker. Arrange alternate layers of prepared crackers and seeded raisins (which have been cooked in a small quantity of boiling water, until plump, then drained), in a buttered pudding dish, using one and one-half cups raisins. Pour over one quart scalded milk, cover, and let stand one hour. Beat three whole eggs and three egg yolks, and add one cup brown sugar, one teaspoon salt, one teaspoon cinnamon, one-half teaspoon grated nutmeg, and one cup rich milk or thin cream. Pour over first mixture and bake in a slow oven two and one-half hours, keeping covered the first hour and one-half of the baking. Serve with a Hard or Liquid Sauce. - n^jj. Mix one cup sugar and one cup Lyman Pudding q^^^ ^^^ ^^j ^^^ ^^^ molasses. Melt one-half cup butter in one-half cup lukewarm milk, and add one-half teaspoon soda. Combine mix- tures and beat -thoroughly ; then add four eggs well beaten. Turn into a buttered baking dish and bake in a moderate oven. Serve with Berkshire Sauce. 1 , rr • Mix four tablespoons Minute Tap- ApPleTapioca j^^^ ^j^j^ one-fourth teaspoon salt rudding ^^ ^^^ jQ ^jjg ^^^ one-third cups boiling water, placed on front of range. Bring to the boiling-point and let boil two mmutes; then steam in double boiler twelve minutes. Butter a small pudding dish, cover bottom with tapioca, spread with one apple, pared, cored and cut in eighths, and sprinkle with one tablespoon sugar, then repeat. Cover with remaining tapioca and bake in a moderate oven until apples are soft. Serve with sugar and cream. > Lemon Sou£96 Beat yolks of four eggs until thick and lemon colored, add one cup sugar and juice and rind of one lemon; continue beating. Fold in whites of four eggs, beaten until dry; turn into buttered pudding dish; set in pan of hot water and bake thirty-five to forty minutes. Serve with or without sauce. Raisin Puff Cream one-half cup butter and two tablespoons sugar, gradually, and two eggs, well beaten; then add one cup milk, alter- nately, with two cups flour, mixed and sifted with two teaspoons baking-powder and one-fourth tea- spoon salt Seed and chop one cup raisins, dredge with one-fourth cup flour and add to first mixture. Turn into a buttered mold, adjust cover, and steam one and one-half hours. Remove to serving dish and serve with whipped cream, sweetened and flavored with grated nutmeg. Q. J -,, Cream one-fourth cup butter, and ^^.H^w"" add gradually, while beating con- late Pudding ^j^^jy^ one-half cup sugar; then add one egg well beaten. Mix and sift two and one- fourth cups flour, four and one-half teaspoons baking- powder, and one-fourth teaspoon salt. Add to first mixture alternately with one cup milk. Melt two squares unsweetened chocolate and add to mixture. Beat thoroughly, turn into a buttered mold, cover and stea;n two hours. Serve with Sterling Sauce. Christmas Soak one-half pound stale bread- ^^^^^^ crumbs in one cup scalded milk one niaoing hour. Add two-thirds cup sugar, the yolks of five eggs beaten until thick, one and one-half cups raisins (seeded, cut in pieces and dredged with two tablespoons flour), two-thirds cup currants, one-half cup chopped English walnut meats, and one-half cup citron cut in small strips. Chop one-half pound suet and work until creamy, using the hand, Add to first mixture and when thoroughly blended, add one-foUrth cup brandy, one-half grated nutmeg, three-fourths teaspoon cinnamon, one-third teaspoon clove, one-third teaspoon mace, and one and one-half teaspoons salt; then add the whites of five eggs beaten until stiff. Turn into a buttered mold and steam six hours. Remove from mold and, garnish with holly bright with red berries. Serve with Foamy Sauce. Chocolate Souffle Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on grad- ually, while stirring constantly, three-fourths cup milk. Bring to the boiling-point and add one and one-half squares melted unsweetened chocolate, mixed with two tablespoons hot water and one-half cup pow- dered sugar to form a smooth paste. Beat the yolks of three eggs until thick and lemon-colored, add to first mixture with one-eighth teaspoon salt and one- half teaspoon vanilla. Cool slightly and cut and fold in the whites of three eggs, beaten until stiff ahd dry. Turn into a buttered baking dish and bake in a moderate oven thirty-five minutes. Serve im- mediately with Vanilla Sauce. v^ For Everyday Housekeepers Yellow Sauce Beat two eggs until very light, and add gradually, while beating constantly, one cup fine granulated sugar. Add a few grains salt and flavor with two-thirds teaspoon van- illa and one-third teaspoon lemon extract. Hard Sauce Cream one-half cup butter and add gradually, while beating constantly, one cup powdered sugar, then add three tablespoons cream drop by drop. Beat until very light and flavor with one teaspoon vanilla or two tablespoons Sherry Whipped Cream ^!f three-fourths cup heavy cream rr^ and one- fourth cup milk and beat until stiff, using an egg-beater. Add one-third cup powdered sugar, one-half teaspoon vanilla, Eind a few grains salt. Hot Chocolate ?"* °"^ tablespoon butter in gran- Sauce ite-ware saucepan and when melted add one and> one-half squares un- sweetened chocolate. Stir until chocolate is melted, then add one cup sugar, few grains salt, and one- third cup boiling water. Boil from twelve to fifteen minutes, until of the consistency of a thick syrup. Flavor with one-half teaspoon vanilla. Custard Sauce Beat three egg yolks slightly, add one-fourth cup sugar and one- eighth teaspoon salt; stir constantly, while adding gradually, two cups scalded milk. Cook in double boiler, stirring constantly until mixture thickens and a coating is formed on the spoon. Strain immediately, chill, and flavor. Foamy Sauce Cream one-half cup butter and add gradually, while beating con- stantly, one cup powdered sugar. Then add one egg well beaten, and two tablespoons Sherry wine. Put in top of double boiler and beat until thoroughly heated. A few grains of salt is an improvement. Vanilla may be used in place of win% but one tea- spoon being required. 'White Wine Sauce Mix one-half cup sugar, one-half tablespoon cornstarch, grated rind and juice of one-half lemon, yolks of two eggs slightly beaten, and one cup white wine. Place saucepan containing mixture over range, and stir constantly until boiling-point is reached. Remove from range and add the whites of two eggs beaten until stiff. Sherry Sauce S'j^*" one-third cup butter and -^ ^"""^ add gradually, one cup powdered sugar, while continuing the beating. Put over hot water and beat vigorously while adding the whites of two eggs, beaten until stiff. When sauce is of the consistency of heavy cream remove from the fire and cool. Just before serving add few grains salt, four tablespoons Sherry wine, and one-half cup heavy cream, beaten until stiff. Cieamv Sauce ^^J!^" one-third cup butter, and ■' add gradually, one cup brown sugar; then add, drop by drop, three tablespoons cream or milk. Flavor with one teaspoon vanilla, or two tablespoons Sherry wine, added drop by drop. If the cream or wine is added too rapidly, the sauce will have a curdled appearance. Lyman Sauce ^,?^t the white of one egg until ' stiff and add gradually, while beat- ing constantly, three- fourths cup sugar; then add the yolk of one egg beaten until thick and lemon-colored and three-fourths cup heavy cream beaten until stiff. Flavor with one teaspoon vanilla and one-half tea- spoon lemon extract. Brandy Sauce ^ream one-fourth cup butter and ■' add gradually, while beating con- stantly, one cup powdered sugar, then add two table- spoons brandy very slowly, the yolks of two eggs, beaten until thick, and one-half cup rich milk or thin cream. Cook over hot water, stirring constantly un- til mixture thickens like a custard; then pour on to the beaten whites of two eggs. This sauce is quite as delicious when brown sugar is used as a substitute for the powdered. Monroe Sauce Cook one cup brown sugar and one-third cup boiling water, fifteen minutes. Add two tablespoons cold water and one tablespoon cornstarch and stir until smooth. Add to sjTup and let simmer forty-five minutes; then add two_ tablespoons butter, slight grating nutmeg, a few grains salt, one-half teaspoon vanilla and two table- spoons Sherry wine. Berkshire Sauce ^^^^ *^^ ^^'*e of one egg until stiff, and add gradually, while beat- ing constantly, three-fourths Cup sugar; then add the yolk of one egg beaten until thick and lemon-colored, three- fourths cup heaivy cream, beaten ^ntil stiff, and two tablespoons Sherry wine. Vanilla Sauce Cream one-half cup butter and add gradually, while beating constantly, one and one-half cups powdered sugar; then add one teaspoon vanilla. By thorough beating this sauce may be made of the consistency of whipped cream. Anricot Sauce ^eat the whites of two eggs un- . ■*?"«»» »»««« til stiff. Add gradually, whili beat- ing constantly, two-thirds cup powdered sugar; then add one tablespoon apricot marmalade and one-fourth cup Sherry wine. Sterlins Sauce Cream one- fourth cup butter and ^ add gradually, while beating con- stantly, one-half cup powdered sugar. Add very grad- ually two tablespoons milk and two tablespoons Sherry wine. Cook in double boiler, stirring constantly un- til ingredients are perfectly blended and of a creamy consistency. If one objects to the use of wine, one- half teaspoon vanilla may be used in its place. J 34 I%e PrisciUa Cook Book Ck.ffee Spairish ^5? <*"^ and one-half cups boiled &^r^ ^°^^ (^^^* '^'■°'" breakfast), one- half cup milk, one-third cup sugar and one tablespoon granulated gelatine. Heat in double boiler, then add one-third cup sugar and one-fourth teaspoon salt mixed with the yolks of three eggs slightly beaten. Cook until mixture thick- ens, remove from range and add whites of three e^s, beaten until stiff, and one-half teaspoon van- illa; turn into individual molds, first dipped in cold water; chill thoroughly and serve with cre^n. Chocolate Sponge **'\ f^ ta'^'«^P°°"s comstarin a moderate oven. Cover with meringue, and bake eight minutes to cook meringue. r' ATI I, Turn the contents of one quart can i^mneareacn pga^hes into a saucepan and let * stand exposed to the air one hour. Add one-third cup sugar and cook slowly until peaches are very soft and syrup is quite thick. Cut halves of peaches in fourths lengthwise and turn into a pastry case, then cover with whipped cream sweetened and flavored with vanilla. To make a pastry case for a pie, cover an inverted deep pie-plate with paste, prick sev- eral times with a fork, put on a tin sheet and bake in a moderate oven. Slip from plate, cool, and fill. o .1. iM^ Steam squash until soft, and force SsqoashPie through a sieve; there should be one and one-fourth cups. Mix one-fourth cup sugar, one-third teaspoon cinnamon, and one-half teaspoon salt, and add to squash ; then add one egg slightly beat- en and gradually seven-eighths cup milk. Line a pie- plate with paste and build up a rim, then flute. Turn in the mixture and bind rim with a strip of cloth one inch wide. Bake in a quick oven at first to set ritn, and decrekse the heat afterwards, for milk and egg in combination should always be cooked at a low tem- perature. „. „ . Mix and cook slowly for two or MmceMeat ^j^^^^ j,^^^^ ^^^ following ingred- ients. Five cups chopped cooked beef, two and one- half cups chopped suet, seven and one-half cups chop- ped apples, three cups cider, one-half cup vinegar, one cup molasses, five cups sugar, three-fourths pound citron finely cut, two and one-half cups whole_ raisins, one and one-half cups raisins finely chopped, juice of two lemons, juice of two oranges, one tablespoon mace, two tablespoons cinnamon, two tablespoons clove, two tablespoons allspice, two nutmegs grated, two tablespoons salt, and three and one-half cups liquor in which beef was cooked. Cool and add one and one- half cups brandy. iw ir rii ^"' *™^° "^"P^ cranberries in halves jnocKi^nerry ^^^^ ^^^^ j^ ^^j^j ^^ter, to cover, one * hour. Remove berries from water and add one-half cup raisins seeded and chopped, one cup sugar, two teaspoons vanilla, and a few grains salt. Mix one tablespoon corn-starch with enough cold water to pour easily, add to one cup boiling water and let boil five minutes. Combine mixtures and pour into a deep plate lined with paste. Cover with an upper crust and bake in a moderate oven forty-five minutes. Paste for Pies J° °"; ^"•^ ^x?j¥" aa^^ ^f7t flour (once sifted), add one-half teaspoon salt and work in one-fourth cup lard, using the tips of the fingers. Moisten to a dough with very cold water, toss on a board dredged sparingly with flour, pat and roll out to one- fourth inch in thick- ness, keeping paste a little wider than long, and cor- ners square. Place one-fourth cup washed butter on centre of lower half of paste. Cover butter by fold- ing upper half of paste over it. Press edges firmly to enclose as much air as possible. Fold right side of paste over enclosed butter, the left side under en- closed butter. Pat and roll out, fold so as to make three layers, turn half way around, pat and roll out; repeat, when the paste is ready to be used. If it is necessary for it to stand for a short time, fold in cheese-cloth, put in covered tin and keep in a cold place, but never in direct contact with the ice. Rhubarb Pie Skin stalks of rliubarb and cut in one-half inch pieces; there should be one and one-half cups. Mix seven-eighths cup sugar, two tablespoons flour, and one egg slightly beaten. Add to rhubarb, and bake between two crusts. ^ =^ For Everyday Housekeepers Transpapent Pie ^'"^ ^ ^^^ pie-plate with paste •^ and put on a rim of paste. Cream one-half cup butter, and add gradually, while beat- ing constantly, one cup fine granulated sugar; then add the yolks of four eggs, one at a time, continu- ing the beating. Add slowly one-third cup wine, one tablespoon lemon juice, and a few grains salt. Bake in a moderate oven, cool slightly, cover with meringue and return to oven to cook the meringue. Bpanbmry Tarts ^^T^ ,T^ '=^°P °"^ "="? ''^'??"^ ^ and add one cup sugar, one egg slightly beaten, one common cracker rolled to a dust, and the grated rind and juice of one lemon. Roll pastry one-eighth inch in thickness and cut in pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Mois- ten ecfee with water half way round, fold over and press edges together with a three-tined fork first dipped in_ flour. Arrange on an unbuttered sheet and bake in a slow oven, twenty minutes. Pineapple Tartlets Line patty-pans with puff paste, fill with rice or barley, and bake until delicately browned Remove barley and fill cases with the following mixture; thoroughly mix three-fourths cup sugar and two tablespoons flour. Pour on gradually, while stir- ring constantly, one-half cup water and let boil five minutes. Add the yolks of two eggs, one-half can shredded pineapple, and one-fourth teaspoonful salt. Cover with meringue and bake until delicately brown. For the meringue beat the whites of three eggs un- til stiff, and add gradually, while beating constantly four tablespoons powdered sugar. Fold in three and one-half tablespoons powdered sugar and add one- half teaspoon vanilla. -- . Roll paste to one-eighth inch in *lorentme thickness and cut a piece ten inches Mermgne j^^^g ^y. ^^^^^ jn^hes wide. Place on a tin sheet, wet edges and put on a half-inch rim, cutting with a pastry jagger if one be at hand. Prick with a fork five or six times and bake in a hot oven Cool, spread with jam or marmalade, cover with mer- ingue (spread evenly) and sprinkle with almonds, blanched and shredded, and powdered sugar; then bake in a moderate oven from eight to ten minutes. For the meringue beat the whites of three eggs until stiff, and add gradually, while beating constantly, four tablespoons powdered sugar. Cut and fold in three and one-half tablespoons powdered sugar and flavor with one-half teaspoon vanilla. n I- 1. T _ Roll paste and shape with a fluted Pohshlarts ^^^^^ cutter, first dipped in flour. With a smaller cutter, remove centres from half the pieces, leaving rings one-half inch wide. Brush the larger pieces with cold water near the edge, fit on rings, pressing lightly. Bake fifteen minutes in a hot oven. Brush tops of rings, with the beaten yolk of one egg diluted with one teaspoon water. Cool and fill with quince marmalade mixed with currant jelly, using two parts quince to one part currant. f, J, Beat the whites of two eggs until l^ondes ^^j^f^ ^^^ ^^^ gradually, while beat- ing constantly, three-quarters cup powdered sugar ; then add two ounces almonds, blanched and finely chqnped, and one-quarter teaspoon vanilla. Roll paste toAone- eighth inch in thickness and shape with a small round fluted cutter. Spread with mixture, avoiding hav- ing it come too close to edge. Dust with powdered sugar and bake in a moderate oven fifteen minutes. Strawberry Cream Pie Roll paste and cut in three circular pieces nine inches in diameter. From one of the pieces cut out the centre, leaving a ring one and one-half inches wide; bake paste in hot oven. Put the circles togeth- er with cream filling between, place ring on top and fill space with fresh strawberries, sweetened to taste. Cream Horns R°" paste in a long rectangular piece, one-fourth mch thick, and cut in strips three-fourths inch wide. Roll paste over wooden cone-shaped forms bought for the purpose, having edges overlap. If such forms are not at hand, shape cones, five inches long and two inches at base, of browA paper. Bake until well puffed and slightly browned. Brush over with yolk of egg slightly beaten and diluted with one teaspoon cold water. Finish the cooking, and remove from forms. When cold, fill with whipped cream, sweetened and flav- ored, serve on a fancy plate covered with a doily. n T _• Use plain paste for making tart Orange Tarts ^^^^^^ ^„j ^ju ^-^^ ^j^^ ^^jj^^. ing mixture : Mix two tablespoons flour, one table- spoon cornstarch, one-half cup sugar, grated rind one-half orange, one third cup orange juice, one- half tablespoon lemon juice, yolks two eggs, slightly beaten, and one teaspoon butter. Cook in double boiler ten minutes, stirring constantly. This filling is very acceptable when used in a layer cake. Blackberry Baskets Roll paste to one-eighth inch in thickness and cut in rounds of cor- rect size to cover inverted circular individual tins. Cover tins with paste, prick several times, arrange on a tin sheet and bake until delicately browned. Pick over, wash and drain one and one-half cups blackberries. Stew until soft with enough water to prevent burning. Add sugar to taste and a few grains salt. Fill cases with stewed fruit and arrange for individual service on plates covered with lace paper doilies. _» . . jy. Roll pie paste to one-fourth inch in Christmas fie thickness and cut from it three cir- cular pieces nine inches in diameter. From one of the pieces cut a circular piece,_ leaving a ring one and one- half inches wide. Prick pieces and bake on a tin sheet in a hot oven. Put the two circular pieces together with cream filling, place ring on top, fill centre with canned peaches and cover with whipped cream, sweet- ened and flavored with vanilla. Treat peaches in this way: Drain peaches from syrup and ctlt in pieces. The PrisdUa Cook Book Brown Bread ^^o^n bread to be used for sand- Sandwiches wiches IS best steamed in one- pound baking-powder boxes. The sandwiches are then circular in shape without waste in cutting. Spread bread with butter and cut thin slices. Put between layers finely chopped peanuts sea- soned with salt. Cream Chicken Finely chop the breast meat from Sandwiches f '^°^'^ cooked fowl; there should be one cup. Add one-fourth cup finely cut celery and one cup rich milk. Heat to the boiling-point and add one boiled onion forced through a puree strainer, and two tablespoons butter, creamed and mixed" with three tablespoons flour. Cook until mixture thickens. Remove from range and add the whites of two eggs beaten until stiff. Season to taste with salt, pepf)er,_ and lemon juice. Turn into a mold, first dipped in cold water, and let stand twelve hours. Remove from mold, cut in thin slices and put between thin slices of buttered white bread. Re- move crusts and cut in finger-shaped pieces. r Cheese and *"'"* *^''^ bread, at least twenty- Olive Canapes *°"*' ^°^" ol<*' >° one-fourth-inch '^ slices. Shape with a small oblong cutter with rounded corners. The cover of a spice- box may be utilized for this purpose. Cream butter and add an equal quantity of soft mild cheese. Work until smooth, and season wi,th salt and pepper. Spread br«|ad with mixture and garnish with a one- fourth-inch border of finely chopped olives and a piece of red or green pepper (cut in diamond or any fancy shape) in the centre of each. Liptaner Sandwiches Work two small cream cheeses with a wooden spoon until well mashed; then add one- fourth' cup butter worked until creamy, and one teaspoon, each, capers and paprika, one finely chopped shallot, two finely chopped anchovies, and one-half teaspoon cara- way seeds; then mix thoroughly. Spread thin slices of white bread with mixture. Cover with slices of bread and cut in triangles, oblongs, squares, or any desired shapes. Arrange on a plate covered with a doily. „ . Cut three slices each of white and jnosaic j^j.jj gj-aham bread, one-felf inch Sandwiches j„ thickness. Spread a slice of white bread with creamed butter and place a slice of graham on it; spread this with creamed butter to which is added grated cheese seasoned with vinegar, salt, mustard, and anchovy sauce, and place on it a slice of white bread; repeat this process, beginning with a slice of graham. Put both piles in a cool place under a light weight. When butter has become firm trim each pile evenly and cut each pile in three and one-half-inch slices. Spread these with butter, and put together in such a way that a white block will alternate with a graham one. Place again in a cool place under a light weight, and when butter has be- come perfe'ctly hard cut in thin slices for serving. Imperial Sandwiches Remove currant jelly from tum- bler and beat with a silver fork until of the right consistency to spread smoothly. Work a cream cheese with a small wooden spoon until smooth and moisten with cream; then seiason sparingly with salt. Remove the crusts from a loaf of bread twenty-four hours old and cut in very thin slices. Spread one-half the slices with currant jelly, the remaining slices with cheese. Put together in pairs and cut in finger-shaped pieces. Pile log-cabin fashion on a plate covered with a doily. Lobster Sand- wiches a la Boulevard Remove the meat from a small lobster and pound in a mortar ; then add an equal quantity of hard-boiled egg_ yolks. Moisten with ntflted butter to make of right consistency to spread, and season with salt and French or German mustard. Spread between thin slices of buttered bread. Honor Sandwiches Cut white bread in one-fourth-inch slices, spread with pimento butter, put together in pairs, and shape with cutters to represent cards, the diamond and heart cutters being easiest to handle. On top of each place diamonds, hearts, clubs, or spades, cut from thin slices of red pepper or truffle to represent cards. For the Pimento Butter work one-fourth cup butter until creamy, and add gradually two canned pimentos, which have been drained and pounded to a paste. Season with salt. Toasted Salad Sandwiches Mash a cream cheese and mois- ten with French dressing. Spread thin slices of graham tn-ead . with mixture and sprinkle with chopped pecan nut meats. Cover with graham bread, remove crusts, cut in finger-shaped pieces and toast on both sides. An up- . to-date accompaniment to a dinner salad, and one which is not at all difficult to prepare. Ribbon Sandwiches Cut both brown and white bread in thin slices and spread sparingly with butter. Cut cold boiled smoked tongue and Gruyere cheese in thin slices. Arrange tongue over white bread, brown bread over tongue, and cheese over brown bread; repeat. Put under a weight and let stand one or two hours ; then cut cross- wise in thin slices. These are the most popular sand- wiches that have appeared for several seasons. Somerset Sandwiches Force cold cooked chicken through a sieve and add an equal quantity of finely chopped pecan nut meats ; then add one-half the quantity of finely chopped olives, pimolas or celery. Moisten until of the right consis- tency with heavy cream, beaten until stiff, and sea- soned with salt, papfiika, and lemon juice. Cut white bread in as thin slices as possible. Spread one- half the slices with mixture, cover with remaining pieces, remove crusts, and cut in two, diagonally, making triangles. Garnish each sandwich with one- half pecan nut meat. ^ =^ For Everyday Housekeepers p. j Make a syrup by boiling two cups nneap^e water and one cup sugar, ten min- ""* utes. Add one can grated pineapple and the juice, of three lemons. Cool, strain and add one quart ice water. M' t Tnl" Squeeze the juice from five lemons, ^^ P using a glass lemon-squeezer. Add the leaves from one bunch fresh mint, one and one- half cups sugar and one-half cup water. Cover and let stand thirty minutes. Pour over a large piece of ice in a punch-bowl and add three pint bot- tles ginger ale. Garnish with fresh mint leaves. Serve in small glasses. Wellesley Iced Tea Scald an earthen or chinas teapot. Put in four teaspoons tea and add two cups boiling water. Let stand five minutes and strain into glasses one-third full of cracked ice, in each of which has been placed one-half teaspoon lemon juice and three crushed fresh mint leaves. Sweeten to suit individual tastes. The flavor is much finer by chilling the infusion quickly. n^,^^^ v,,r.^\, M^ix o"e cup grape juice, one cup German Punch ^^^^^ ^j^^^^ one-half cup grapefruit juice, the juice of one lemon, and two pint bottles mineral water, then add sugar to taste. Pour into punch-bowl, over a large cake of ice. _ , , Put one-half cup raisins in one Independence ^^^^^ ^^^^ ^^j^^, bring to the boil- "*'*"° ing-point and let boil twenty min- utes. Strain, add two cups sugar, a few shavings from the rind of a lemon, and boil five minutes. Add one and one-third cups orange juice, and one-third cup lemon juice. Cool, strain, add one pint claret wine, and dilute to taste with iced water. TO I ¥ 1 Make a syrup by boiling one cup Pineapple Jnlep ^^^^^ ^^^^j one-hali cup water, five minutes. Add one can sliced pineapple (cut in small pieces), juice of two lemons, juice of two oranges. one-half cup raspberry syrup, one-fourth cup brandy, one pint bottle Moselle wine, and one pint ApoUinaris. Pour into a punch-bowl over a large cake of ice. „ .f. Mix one quart claret wine, one-half uaret cap ^.^p Cu^a^oa, one-third cup orange juice, two tablespoons brandy, one dozen mint leaves, the rind of one-half cucumber, and twelve strawber- ries. Sweeten to taste and let stand on ice to chill. Just before serving, add one-quart bottle spring water, thoroughly chilled. - . ^ Scald four cups milk in a double Luncheon Cocoa ^^jj^j. j^^^ ^jjree tablespoons cocoa, one- fourth cup sugar and a few grains salt; then add gradually, while stirring constantly, three-fourths cup boiling water and let boil three minutes. Pour into scalded milk and beat two minutes, using a Dover egg-beater. Serve with whipped cream sweet- ened and flavored with vanilja. Fruit Punch Unfermented ^ash ten pounds of grapes and Grane Jidce '■*'"°'"'^ stems. Put in granite-ware v> pej ce stew-pan, add one cup cold water, and cook until stones and pulp 'separate. Strain through jelly bag, add three pounds granulated sugar, and heat to boiling-point; then bottle. This receipt will make four quarts. This makes a most refreshing beverage when diluted one-half with iced water. To Fill and Seal Bottles. — Allow bottles to stand in a pan of warm water. Fill to overflowing; insert corks that fit perfectly; press in firmly; then at once insert top of bottle in a cup of hot sealing wax. Wax for sealing bottles may be made easily by melt- ing together equal parts of rosin and beef suet. Pour one cup hot tea infusion over one cup sugar and let stand until sugar is dissolved ; then add three-fourths cup orange juice and one-third cup lemon juice. Strain into a punch-bowl over a large piece of ice, and just before serving add one pint ginger ale, and one pint Lithia water. Garnish with thin slices of orange from which seeds have been removed and Maraschino cherries. Chocolate Milk ^^'^ ^°"'' ^l'^*''^* unsweetened ShaJte chocolate in a small saucepan, placed in a larger saucepan of boiling water, and add one and three-fourths cups sugar and one-eighth teaspoon salt, and stir until well blended; then pour on gradually ,_ while stirring constantly, one and one-half cups- boiling water. Stir until smooth, bring to the boiling-point, and let boil five minutes. Cooiand store in a glass jar to use as needed. Put two tablespoons finely crushed ice, two and one-half tablespoons prepared chocolate syrup, one egg and two-thirds cup milk in a glass and shake thoroughly, using one of the shakers that may be bought at any kitchen furnishing store. Strain into another glass. A few grains of cinnamon or a few g^rains of nut- meg may be sprinkled on top. The ice may be omit- ted if the ingredients have been thoroughly chilled. Oriental Punch P?* °."« ?"P ^"S^'' I" t^^"^ fPf viicuuu 1 UU..U ^jj gj^ cloves, one-inch length stick cinnamon and a piece of preserved ginger, the size of an English walnut. Pour over one cup water, bring to the boiling-point and let boil five minutes. Cool and add the juice of two lemons and the juice of three oranges. Strain and add one drop oil of peppermint and color green, using leaf-green vege- table coloring. Cover and_ let stand one hour. Pour over a large cake of ice in punch-bowl and garnish with a few fresh mint leaves. Raspberry Shrub T'""^. °^^' *^"1 ?"^'"*^ °^ ''*" P" *^ "•' berries, put one-half in an earthen jar, add one pint cider vinegar, cover, and let stand twenty-fdtir hours. Strain through a double thick- ness of cheese-cloth. Pour liquor thus obtained over remaining berries, cover and let stand twenty-four hours. Again strain liquor through double thick- ness of cheese-cloth. To each cup of juice add one- half pound cut sugar. Heat gradually until the sugar is dissolved, then let boil twenty minutes. Bottle and cork. Dilute with iced water for serving. J/ 3%e PrisdUa Cook Book Berkshire ^"^ °".f tablespoon butter in blazer, U^^tj, and when melted add one teaspoon salt, one-fourth teaspoon pepper, a few grains cayenrf;, one cup milk, and six eggs, beaten slightly. Cook, stirring constantly, from bottom and sides of pan until the whole is of a creamy consis- tency, like scrambled eggs. When nearly done add one small cream cheese worked until soft. Serve on tmsweetened wafer crackers. Scotch " ■^^''- t^''^^ tablespoons butter, add Woodcock °"* ^"** one-half tablespoons flour, and stir until well blended, then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling-point and season with one-half teaspoon salt, a few grains cayenne and an- chovy essence to taste. Add four hard-boiled eggs finely chopped and cook until thoroughly heated. fWatom^-th P"* one-third cup butter in blazer ShS^ and add one-half cup cream. When ,^^ heated add one pint oysters, cleaned and drained from their liquor. When oysters are plump and edges begin to curl add one-fourth cup sherry wine, a few gratings from the rind of a lemon, and salt and cayenne to taste. Serve on crackers. Cmried Potatoes Melt three tablespoons butter, add two slices onion and cook two min- utes, stirring to prevent onions from burning; then add three cups cold boiled potato, cttt in one-half inch cubes. Pour over one cup chicken or beef stock and season with one teaspoon salt, one-eighth teaspoon pepper, and one teaspoon curry powder. Cook until thoroughly heated, when potatoes will have absorbed stock. Boston Rarebit ^^'* two tablespoons butter and add one teaspoon salt, one-eighth teaspoon paprika, one oup mashed Boston baked beans, and one-half cup milk. Stir until thoroughly mixed, and when well heated add one-half cup grated soft, mild cheese. As soon as cheese is melted, pour mixture over toasted bread or zephyrettes. Tomato Rarebit ,^«'* *^? tablespoons butter, add .1. Clean a three and one-half pound Chicken Brotb chicken; remove skin and fat, dis- wiwuream j^^j^jj^ ^^^^ ^jpg ^j^j^ ^ wet cloth. Put in kettle, add three pints cold water, heat slowly to boiling-point, skim, and let simmer until meat is tender. Add one and one-half teaspoons salt, and a few grains pepper when chicken is half cooked. Strain, remove fat, and reduce stock to four cups. Allow one tablespoon heavy cream to each cup of Stock. t ■a tn n Wipe a small piece of beefsteak, ueel Bans ^^^ ^^^^ ^^p ^^ round, and cut in one-fourth-inch strips. Lay strips on board and scrape separately, using a silver spoon, with grain of meat, first on one side and then on other, to remove soft part of meat, leaving the connective tissue. Form into small balls, handling as lightly as possible. Heat a steel omelet-pan, spnnkle with salt, shake con- stantly while adding balls and continue shaking until the surface of balls is seared. Arrange four balls on a finger-shaped piece of buttered toast, and gar- nish with parsley. Fish Souffle p»„ I .>^»n. Jo ^6*t one egg slightly, add one table- fl^^™n spoon powdered sugar, one-lourth Undividualj ^^^ ^^^^ ^^^^j. ^^ ^^^ tablespoons lemon juice. Strain over two tablespoons finely crushed ice. Egg beverages are extensively employed in the dietary of the sick, for by their use much nutri- ment in a concentrated form is easily administered. 1 ^ »r. Mix one and one-half teaspoons^ A Cup of Cocoa breakfast cocoa, one and one-half teaspoons sugar, and a few grains salt. Add gradu- ally, while stirring constantly, two tablespoons boiling water. Bring to the boiling-point, and let boil one - minute. Turn into two-thirds cup scalded milk, and beat one minute, using a Dover egg-beater. This is known as milling, and prevents the forming of scum, which is so unsightly. Force cooked halibut through a puree-strainer; there should be one-fourth cup. Cook one-fourth cup stale bread- crumbs with one-third cup milk, five minutes. Add fish, one-half tablespoon butter, and salt and pap- rika. Beat white of one small egg until stiff, add to mixture, and turn into two buttered individual molds. Set in pan of hot water, cover with buttered paper, and bake in a moderate oven until firm. Serve with White Sauce. ■or- T ii„ Soak three-fourths teaspoon gran- Winejeuy ^^j^^^^ gelatine in one-half table- spoon cold water, add one tablespoon boiling water, and as soon as gelatine is dissolved add one table- spoon sugar, three tablespoons wine, one tablespoon orange juice, and one tablespoon lemon juice. Strain through cheese-cloth, mold, and chill. J. jn Beat the yolk of one egg slightly, •«^gg"i g g„j jdj three-fourths tablespoon sugar and a few grains salt; then add, slowly, one and one-half tablespoons Sherry wine, and pour on, graduall}', two-thirds cup cold milk. Strain and add the white of one egg, beaten until stiff. Oatmeal Gruel Add one-fourth cup rolled oats, mixed with one-fourth teaspoon salt, to one and one-half cups boiling water. Stir until boiling-point is reached, let boil two minutes, then cook over hot water one hour. Force through a strainer, bring to boiling-point, and add milk or cream to meet the needs of the case. Cocoa Egs-Nog ^^f *¥. ^''•*^ of one egg until stiff oo o and add gradually, while beating constantly, one teaspoon sugar, one teaspoon break- fast cocoa, and a few grains salt. Add to one-half the mixture, while beating constantly, three-fourths cup cold milk. , Turn into a glass and pile remaining egg mixture on top. Junket Custard ^^^ ^'"° tablespoons sugar and one teaspoon brandy to one cup luke- warm milk. When sugar is dissolved, add one-fourth junket^ tablet dissolved in one teaspoon cold water. Turn into small molds and let stand in a cool place xmtil firm. ^ J For Everyday Housekeepers Qnince Honey- Sandwiches together in pairs. Spread butter thins or any unsweet- ened cracker sparingly with butter, then spread with quince honey. Put Cereal Macaroons Beat the white of one egg until stiff, and add, gradually, while beating constantly, one-fourth cup granulated sugar; then add five tablespoons wheat preparation, and one teaspoon vanilla. Drop from tip of spoon, on a buttered sheet one and one-half inches apart. Bake twelve to fifteen minutes in a slow oven. Nnt Bmail ^"^ one-half cup, each, scalded Sandwiches f"'"^ ^"'l ''°"'"& water two table- spoons molasses, one-half table-' spoon, each, butter and lard, and three-fourths teaspoon salt in a bread raiser. When lukewarm add one- half yeast-cake dissolved in two tablespoons luke- warm water, one-half cup white flour and ^ntire wheat flour to knead. Stir until ingredients are thoroughly mixed, turn on a floured board, and knead until smooth and elastic. Return to raiser, cover with a cloth and board or tin cover, and let rise until mixture has doub- led its bulk. Cut down, add one cup English wal- nut meats broken in small pieces, toss on a slightly floured board, knead, shape into a loaf, place in a greased pan, cover, again let rise to double its bulk, and bake in a hot oven. Let stand twenty-four hours. Slice as thinly as possible, spread with butter, and put slices together in pairs. Remove crusts and cut in fancy shapes. Bread in which so large a proportion of yeast-cake is used may be mixed, raised, and baked in five hours. Nat Loaf Sandwiches Mix and sift two cups bread flour, one-half cup sugar, four teaspoons baking-powder, and one teaspoon salt. Work in three tablespoons butter and two table- spoons lard, using 'the tips of the fingers ; then add one egg and one egg yolk, well beaten, and one cup milk. When thoroughly mixed add one-half cuj) Eng- lish walnut meats, broken into pieces. Turn into a buttered bread pan and let stand twenty minutes. Then bake in a moderate oven forty minutes. When twen- ty-four hours old, cut in thin slices, spread sparingly with creamed butter, put together in pairs,_ remove crusts and cut in any desired shapes. Wrap in paraf- fin paper or an old napkin wrung as dry as possible out of very hot water to stand until serving time. n ^ — u Cut four hard-boiled eggs in halves, Huntington bgg crosswise, remove the yolks and put the whites aside in pairs. Mash the yolks and add two tablespoons grated cheese, one tablespoon vinegar, one-quarter teaspoon dry mustard, and a few grains cayenne. Moisten with melted butter to make mixture of right consistency to shape, and season with salt. Shape in the size of original yolks and re- fill whites. The cheese may be omitted *nd in its stead finely chopped ham or chicken may be used, or sar- dines freed from skin and bones and separated into small pieces. i> t • n J Mix two cups flour, four level tea- bV T *P°°"^ baking-powder, and one- Sand^hfR ''^'^ teaspoon salt; then sift twice. santtwicnes ^q^^. -^^ ^^^ tablespoons butter, using tips of fingers. Add gradually three-fourths cup milk, mixing with a case knife. Toss on a floured board, pat, and roll lightly to one-third inch in thick- ness. Shape with a small round cutter, place in but- tered pan, and bake in a hot oven. Split, butter, and fill with finely chopped cold, boiled ham mixed with orange marmalade, using equal proportions. Health Food Mix one cup warm wheat mush. Bread one-fourth cup brown sugar, one- s..^;^...,],.!..^.. half teaspoon salt, and one table- sanawicnes ^^^^^ j^^j^j. ^^^ ^^^ yeast-cake dissolved in one-fourth cup lukewarm water and enough white bread flour to knead. Cover and let rise until mixture doubles its bulk. Cut down, shape into loaves, put in buttered pans, again let rise, and bake fifty minutes in a moderate oven. Remove end slice from bread and spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible and repeat until the number of slices required are prepared. Put together in pairs, remove crusts and cut in squares, oblongs, triangles, circles, or fancy shapes. Raisin Bread ^"^^t !??* '^^^^^^^' ^"'l.?''^ °"« Sandwiches «="? ''°'""2 T^w "' ^""^^ tablespoons sugar, one tablespoon butter, one tablespoon lard, and one-half tablespoon salt. When lukewarm add one yeast-cake dissolved in one-fourth cup lukewarm water and enough flour to knead. Knead thoroughly, cover, and let rise until mixture doubles its bulk, add one cup raisins, seeded, and cut in pieces, knead until well mixed, shape into loaves, place in buttered pans, again let rise, and bake in a hot oven. Angel Drop Cakes Beat whites of two eggs until fro- thy, add one-fourth teaspoon cream , of tartar_ and beat until stiff ; then add, gradually, while beating constantly, one-fourth cup fine granulated sugar, and one-eighth teaspoon vanilla. Sift one-=fourth cup flour mixed with a few grains salt four times and cut and fold into mixture. Drop from tip of spoon, one inch apart on an inverted pan covered with unbuttered paper. Sprinkle with powdered sugar and bake ten to twelve minutes in a moderate oven. c „ r„i,„- Sea' yolks of two eggs until thick sponge l^akes ^j lemon-colored, add gradually one-half cup granulated sugar, continuing the beating; then beat two minutes and add one and one-half table- spoons cold water. Put three- fourths tablespoon corn- starch in cup and add pastry flour to one-half fill cup. ■Mix and sift corn-starch, flour, three-fourths teaspoon baking-powder, and one-eighth teaspoon salt, and add to first mixture. A,dd one-half teaspoon lemon extract, and whites of two eggs beaten until stiff. Turn mix- ture into buttered and floured small tin gem-pans, sprinkle with powdered sugar and bake in a moderate oven. ^ =^ The Prisdlla Cook Book Canton Pear ^'^^ ^'S'ht pounds pears, remove CUds stems, quarter, and core ; then cut " in small pieces. Add four pounds sugar and one-fourth pound Canton ginger, cut in small pieces. Cover and let stand over night. In the morning add four lemons, cut in small pieces, re- jecting seeds. Bring gradually to the boiling-point, and let simmer three hours. Store in a stone jar. Spiced Currants ^'""^ °^^'' , ^^^ -P""""^^ °^ <="'" y rants, wash, dram, and remove stems. Put in a preserving-kettle, add five pounds brown sugar, one pint vinegar, and three tablespoons, each, cinnamon and clove tied in a piece of muslin. Heat to the boiling-point and let cook very slowly one arid one-half hours. Store in a stone jar and keep in a cool place. A delicious accompaniment to cold meat. Canned Peaches If'"/* *? ^t used for canning should -..oMA^,^ M. <;i>vu<.o jjg fresh, firm, of good quality, and not overripe. If overripe some of the spores may sur- vive the boiling, then fermentation will take place in a short time. For canning fruit, allow one-third its weight in sugar, and three cups water to each pound of sugar. Boil sugar and water ten minutes, to make a thin syrup ; _ then cook a small quantity of the fruit at a time in the syrup ; by so doing, fruit may be kept in perfect shape. Fill sterilized jars, placed on a cloth wrung out of hot water, with cooked fruit and add enough syrup to overflow the jars. If there is not sufficient syrup add boiling water, as jars must be filled to overflow. Introduce a spoon between fruit and jar, that air bubbles may rise to top and break ; then quick- ly put on rubbers and screw on sterilized covers. Let stand until cold, and again screw covers, being sure that jars are air-tight. Wipe peaches and put in boiling water, allowing them to stand long enough to easily loosen skins. Remove skins and cook fruit at once, that it may not discolor. Peaches may be canned whole, cut in halves, or small pieces, if desired. ^ J ir II Wipe two quarts yellow plum to- Canned Yellow n,atoe3. ^over with boiling water Plum Tomatoes ^„j j^^ ^j^^j ^,„jji ^y^^ ^^y j,^ readily removed. Boil two cups of water and two cups sugar ten minutes; thinly slice two lemons, remove seeds and add lemon to syrup. Cook toma- toes in syrup a few at a time, until soft and clear, being careful thit they do not lose their shape. Fill pint jars with tomatoes and lemon, overflow with boiling syrup and put on covers. „ , Pare pineapples, remove eyes and rreservea ^.j^^^p ^^^^ p^j.j_ p^ pineapple and nneappie sugar in alternate layers in earthen bowl, using equal quantities of each; cover and let stand in ice box over night; in the morning, drain and boil syrup until, when slightly cooled in a saucer, it is the consistency of honey. Skim frequently during the boiling. Remove from the range, add fruit to hot syrup and let stand until cold; then fill jars and seal: Use in making whips, or as sauce for cold puddings and ice creams. Damson Wipe damsons with a piece of ^e^rves cheese-cloth wrung out of cold _ Water and prick each fruit five or six times, using a large needle; then weigh. Make a syrup by boiling three-fourths their weight in sugar with water, allowing one cup to each pound of sugar. As soon as syrup reaches the boiling-point, skim and add plums, a few at a time, that fruit may better keep in shape during the cooking. Cook until soft. It is well to use two kettles, that work may be done more quickly, and syrup need not cook too long a time. Put into glass or stone jars. Crab-annle ^"^ large selected crab-apples. Conse™ Wi^t, remove stems, thinly pare, cut in quarters and core; there should be four pounds of fruit. Pare the yellow outside skin from two oranges and cut in small strips, rejecting the white inner skin. Thinly slice the oranges, discarding seeds if there be any. Arrange the fruit in alternate layers in porcelain-lined pre- serving-kettle, sprinkle each layer generously with su- gar ; using in all four pounds. Place on back of range that it may heat slowly, and allow it to cook until the consistency of jam. Turn into glasses, cool and cover. During the latter part of the cooking it should be watched carefully to prevent burning. Strawberry Preserves Wash, hull, and thoroughly drain berries. Measure the fruit and put into a smooth granite- ware kettle ; then sprinkle with three-fourths its measure of gran- ulated sugar. Heat to the boiling-point and let boil until juice jellies when cflsoled, which may be deter- mined by testing a spoonful on a plate. Fill preserve jars and keep in a cool, dark, dry place. This makes a delicious sauce to serve during the winter months with vanilla ice cream, cottage pudding, Irish moss blanc-mange, molded snow, etc. Canned ^'"^'^ "^^"^ ^^^ wash berries, then Hiirklehprrips P"* ^" a preserving-kettle with a Huckleberries ^^^jj ^^^^^^^^ ^f water, just enough to prevent berries from burning. Cook until soft, stirring occasionally, and fill sterilized jars to overflow. Put on rubbers and screw on sterilized covers. Let stand until cold, again screw covers, being sure this time that jars are air-tight. While filling jars, place them on a cloth wrung out of hot water. No sugar is required in canning huckleberries, but a sprinkling of salt is an agreeable addition. Annie Cinser Wipe, quarter, core, pare, and chop pp vf ger g^yj. a^ppjgg. there should be two and one-half pounds. Put in a stew pan and add one and one-half pounds light brown sugar, juice and rind of one and one-half lemons, one-half ounce ginger root, and one cup of water. Cover and cook slowly three hours, adding water as necessary, to prevent apples from burning. Apple ginger may be kept for several weeks. For the Christmas dinner serve around roast goose in apple cups made of bright red apples. ^ For Everyday Housekee'pers Grape Pick over, wash, drain, and remove k MarmSade l'"'"* ^f?™ grapes. Separate pulp from skms. Put pulp m preserv- ing-kettle, heat gradually to the boiling-point, and let simmer until seeds separate from pulp; then rub through a sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly thirty minutes, stirring occasionally to prevent burning. Store in a stone jar. Quince and ^.f'^'^*,*? "^P^^^ ^""^ ""?«* Perfect Apple JeUy ^^^?^^ *"■«'' ^""^ Z*.""'"^,-, ^^^ rr " J parmgs may be used for jelly. To these add three pounds each of quinces and sour apples, wiped, stems, seeds, and blossom ends re- moved ; then cut in small pieces. Put in kettle, add cold water to cover fruit, and cook slowly until quince is soft. Strain through a jelly-bag. Boil juice twenty minutes, and add an equal quantity of heated sugar. Skim, let boil five minutes and turn into glasses. Let stand twenty-four hours and cover. Quince JeUy J^'P^ quinces, remove stem and ^ " ^ blossom ends, cut m quarters, and remove seeds. Put in a granite or porcelain-lined preserving-kettle, and add cold water to come nearly to top of quinces. Cover, bring to the boiling-point, and let simmer until fruit is soft. Mash and drain through a coarse strainer; then allow juice to drop through a jelly-bag. Boil twenty minutes, and add an equal quantity of heated sugar. Boil seven min- utes, skim, and turn into jelly glasses. Put in a sunny window and let stand twenty-four hours. Cover and keep in a cool, dry place. Granp ^r■\l^, ^ash grapes,' pick over, and remove wape jeiiy s,x^^s. Put in a preserving-kettle, bring to boiling-point, and let boil thirty minutes. Strain through a coarse strainer; then alli/W juice to drop through a double thickness of cheese-cloth, or a jelly-bag. Measure, bring to boiling-point, and let boil five minutes. Add an equal measure of heated sugar; boil three minutes, skim and pour into glasses. Place in a sunny window, and let stand fwenty-four hours. Cover and keep in a cool, dry place. Wild grapes make the best jelly. Where failures occur, they may be traced usually to the use of too ripe fruit !-.„__ t T«ii„ Pick over currants, but do not re- Currant JeUy ^^^^ ^jg^g. ^^3h ^j jrjjn_ Mash a few in the bottom of a preserving-kettle, us- ing a wooden potato-masher, and so contitiue utitil all the berries are used. Bring to the boiling-point and let simmer until currants look white. Strain through a coarse strainer, then allow juice to drop through a double thickness of cheese-cloth or a jelljr- bag. Measure, bring to the boiling-point and let boil six minutes. Add an equal measure fine granulated sugar which has been heated in the oven, care being taken that it does not become brown with heat. Let boil three minutes, skim, and pour into sterilized jelly glasses. Place in a sunny window and let stand twen- ty-four hours. Cover, and keep in a cool, dry place. Game JeUy Y'""^ o^^'- ^f ''' .?"<^ remove stems "* ^ from one peck wild grapes. Put m a preserving-kettle with one quart vinegar, and one- fourth cup, each, whole cloves and stick cinnamon broken into pieces. Heat gradually to the boiling- point and let simmer until grapes are soft. Strain through a double thickness of cheese-cloth and let boil twenty minutes. Add six pounds heated granu- lated sugar, and let boil five minutes. Turn into glasses. Quince Honev ^^^^ ^^^ S""^*^ ^"^^ '^''^^ quinces. ^ •' Put five pounds granulated sugar in a granite-ware kettle, add two cups boiling water and stir over the fire until sugar is dissolved, then add quinces. Cook eighteen minutes, turn into jelly glasses, cool, and cover. If cooked too long the mix- ture has a reddish color; if cooked just long enough, it has an amber color like honey. Use for bread or cracker sandwiches. Crab^pple JeUy fM crab-apples, remove stem and rr " J blossom ends. Put m a granite or porcelain-lined preserving-kettle, and add cold water to come nearly to top of apples. Coyer and cook slowly until apples are soft and broken, stirring oc- casionally, using a wooden spoon. Then allow juice to drop through a double thickness of cheese-cloth, or a jelly-bag. Boil twenty minutes and add an equal quantity of heated sugar. Again let boil, skim and cook until when tried on a saucer mixture jellies. Fill glasses, set in a sunny window, let stand twenty- four hours ; cover and keep in a cool, dry place. This is excellent to use for sweet sandwiches or jelly roll. Blackberry Jam ?'*• °yr i,H^''^''"J'^'- ^^'^ * ^ ' few in the bottom of a preserving- kettle, using a wooden potato-masher, and so con- tinue until the fruit is used. Heat slowly to the boil- ing-point, and add, gradually, an equal quantity of heated sugar. Bring to the boiling-point and let sim- mer forty minutes, stirring occasionally. Store in a stone jar or tumblers.. To heat sugar put in a granite dish, place in oven, leaving oven door ajar, and stir occasionally, taking great care that sugar does not become brOwn. Spiced Cranberry Pj^Jf. 7^^,^'}^ ^^^'^ °"jf .^P^"^ '^^f"" JeUv berries. Add one cup boiling water, ' bring to the boiling-point and let simmer until cranberries are soft. Rub through a sieve and add two cups hot sugar, three-inch piece stick cinnamon, twenty-four cloves, six allspice ber- ries, and one-third cup water. Again bring to the boiling-point and let simmer fifteen minutes. Skim, add a few grains salt, turn into mold, and chill. Orange MarmaMde Slice nine oranges and four lemons crosswise, as thinly as possible, and remove seeds. Put in a pre- serving-kettle with four quarts cold water, cover, and let stand thirty-six hour^. Bring to boiling-point and let simmer two hours; then add eight pounds fine granulated sugar and boil one hour. J) The PrisdUa Cook Book Chili Sauce W'Pe and peel twelve medium-sized ripe tomatoes and cut in slices. Put in a preserving-kettle and add one green pepper, wiped and finely chopped, one onion, peeled and finely ' chopped, two cups vinegar, three tablespoons sugar, one tablespoon salt, two teaspoons, each, clove, cin- namon, allspice, and grated nutmeg. Heat, gradu- ally, to the boiling-point and let simmer two and one- half hours. Spanish Pickles Xf'P,^ °?-^ peck green tomatoes and f _ thmly slice. Peel four onions and thinly slice. Sprinkle alternate layers of the tomato and onion with salt, using one cup. In the morning drain, put in a preserving-kettle and add one-half ounce cloves, one-half ounce allspice berries, one-half ounce peppercorns, one-half cup brown mustard seed, four green peppers, finely chopped, and one pound brown sugar. Pour over enough cider vinegar to cover, heat, gradually, to the boiling-point and boil one-half hour. Spiced Grapes "^^^"i and remove stems from eight *^ *^ pounds of grapes; separate skins from pulp, heat pulp in a kettle until seeds may be readily removed; put thr9Ugh coarse strainer. Add strained pulp to skins with four pounds of brown sugar mixed with two teaspoons ground cinnamon, one teaspoon clove, one-half teaspoon mace, and one pint vinegfar. Cook slowly two hours. Wild grapes are the most satisfactory, but when not procurable, cultivated ones may be used, selecting those which are under' ripe. Mustard Pickles Wash and wipe one. quart small cucumbers. Wash, wipe, and slice large cucumbers; there shouM be one quart. To cu- cumbers add four green peppers, chopped, one quart green tomatoes, sliced, one quart small button onions, and one cauliflower, separated into flowerets. Pour over vegetables a brine made of one gallon water and one pint salt. Cover and. let stand twenty- four hours. Heat gradually to the boiling-point, and drain. Return to kettle, and pour over the follow- ing: Mix one cup flour, eight teaspoons mustard, and two teaspoons tumeric, and dilute with cold cider vinegar to make a smooth paste; then add one cup sugar, and enough vinegar to make the quantity used two and one-half quarts. Bring mixture to the boil- ing-point and let boil, stirring constantly until thick. Add vegetables, bring to the boiling-point and let simmer until vegetables are soft Bipe Tomato **? *^^*=« 5'"'* tomatoes, peeled 'pirMe ^^°- chopped, one cup chopped celery, four tablespoons chopped red pepper, four tablespoons chopped onion, four tablespoons salt, six tablespoons sugar, six table- spoons mustard seed, one-half teaspoon clove, one- half teaspoon cinnamon, one teaspoon grated nutmeg, and two cups vinegfar. Put in a stone jar, cover, and store in a cool, dry place. This uncooked mixture must stand a week before using, but may be kept a year. Sweet Pickled ^°*' °"^ P'"* vinegar, two pounds Peaches brown sugar, and one ounce stick cinnamon for twenty minutes. Dip peaches in boiling water, a few at a time, to remove skins; using one-half peck. Stick each peach with four cloves, cooking a few at a time in the hot syrup until soft. Fill pint jars with peaches, over- flow with syrup, put on covers. If jars having screw tops are used, examine them the neact morning to be sure they are tight. Pickled Wateiv Remove, thick paring from water- melon Rind "^^'o" ""f and cut out all of the pink portion; then cut in pieces of uniform size about two inches square. Cook in boiling water until soft and drain; there should be seven pounds of rind. Put in a preserving-kettle, add three cups vinegar, three and one-half pounds brown sugar, one ounce stick cinnamon, broken in pieces, and one-half ounce whole cloves. Bring slowly to the boiling-point and let simmer two and one-half hours. Pack into jars, add syrup to overflow jars, and adjust rubbers and covers. Pickled Onions J"^^' *'"^" ^.'''^^ onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days ; drain, and cover with more brine ; let stand two days, and drain again. Make more brine, and heat to the boiling-point; put in onions, bring to the boiling-point and let boil three minutes. Pack in jars, interspersing with bits of mace, white pepper- corns, cloves, bits of bay leaf, and slices of red pep- per. Fill jars to overflowing with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Cork while hot. Tomato Cateup Wf^^ ""e peck ripe tomatoes and _ _ *^ cut in quarters. Cook m a porce- lain-lined preserving-kettle four hours; then rub through a sieve. Add to pulp one quart cider vine- gar, three cups sugar, one- fourth cup salt, one "table- spoon black pepper, one teaspoon, each, ground gin- ger and cloves, and one-eighth teaspoon cayenne. Return to kettle and cook until thick enough to bot- tle. It may take three or four hours. Watch care- fully and stir occasionally to prevent burning. Piccalilli Finely chop one-half bushel green tomatoes, two medium-sized cab- bages and three quarts of onions. Remove and dis- card seeds from three quarts of Bell peppers and finely chop green portion. Select a jar of suflicient size to hold all of the vegetables cover bottom of jar with a thick layer of tomatoes; cover tomatoes with a. thin layer of cabbage; cover cabbage with a sprinkling of onions and peppers. Next add a thick layer of salt. Repeat, following the same order until all is used. Cover and let stand over night. In the morning strain off all of the brine. To vegetables add two j>ounds white mustard seed, three small bags mixed spices, and brown sugar to suit the indivi- dual taste. Put in kettles on back of range, add enough cider vinegar to keep mixture from burning and cook nearly all day. J INDEX 47 AUerton Eggs 16 Almond Cookies 31 " Frosting 30 Amsterdam Oyster Soup 3 " Potatoes 15 " Sandwiches 22 Angel Birthday Cake 28 '■^ Drop Cakes 43 Apple and Celery Salad 10 '' Ginger 44 ■ " Xaploca Pudding 32 ''Apricot Sauce 83 Asparagus & la Belmont 14 Salad 19 Baked Chicken, Southern Style ... 13 " Halibut, Swedish Style ... 8 " Macaroni ........ 11 " Macaroni with Cheese. . . 21 " Mackerel . . 6 " Ox Joints 10 " Oysters In Half Shell .... 7 " Rarebit . 21 " Silver Skinned Onions' '. ! ! 14 " Stuffed Haddock ..... 6 BaklBg-Powder Biscuit Sandwiches . 43 Bangor Pudding 22 Bean Rarebit 12 Bechamel Sauce 8 Beef Balls 42 " Bztraet 42 Beefsteak & la Huntington .... 9 Beef Tea 42 Belmont Omelet 22 Berkshire Dressing 20 Omelet 17 " Popovers 5 " Eareblt 40 " Sauce 33 " Sponge Cake . . . : . 28 Berry Mafflns 5 Beverages 39 Bisque of Clam Bouillon 3 Blackberry Baskets 37 " Jam 45 Black Butter ........ 8 : Boiled Dressing 20 " Macaroni 11 Bolivia Salad 18 Bombe Moossellne 35 Boston Brown Bread 4 " Kareblt 40 Braised Beef 10 Branbury Tarts 37 ' Brandy Sauce 33 /(Breaded t.amb Fillets - 10 'Bread Making 4 ;- " Pudding 22 i' " Sauce 8 Breakfast Menus for all Seasons . . W«^ iprr IM This last service is especially noticeable in the Faehitm Department, where in addition to sane and sensible adaptations of the latest modes, the use of the most appropriate embroidery is pictured and described in connection with each costume illustrated. urwu PPigrniA savts it-S cost "iibncB-trbrlt." it will now be seen, at least the " Faney-Wark" that The Modern Priscilla stands for. is no frivolous occupation for idle hours, but a decidedly itsefid occupation, that will supply at small cost many a dainty bit of wearing apparel or household decoration that could otherwise be had only at considerable expense, or perhaps could not be afforded at all. Many a subscriber has gratefully acknowledged this debt to Priscilla, more than a few asserting that a single copy has often suggested econ- omies amounting to more than the year's subsciiption price. HOW A r.nnn mahazinp. was made , better ■ Much as can truthfully be said about the "Faney-Work" value of The Modern Priscilla, scarcely half the story has been told. In 1911 the publishers of The Modern Priscilla purchased the well known domestic science magazine called "Everyday Houeekeeping," and in due season merged it with their older publication, making what has well been called a "DotMa Value tiagaxSme" THF. MISSION OF "RVKRYJaAY HOUSEKEEPtNG " "Everyday Housekeeping" is now a distinct and separate section of The Modern Priscilla, and it is the aim of the editors to make it of the greatest possible helpfulness to Priscilla readers. Its recipes are economical, appetizing and nourishing, its special articles are authoritative and deal with practical subjects, its hints, helps and suggestions are gleaned from the experience of housekeepers the country over. THF. PRICF, SMAtl— T!-'" VALUE UNUSUAL When all the foregoing is considered, even the most critical must ad- mit that at $1.00 a year The Modern Priscilla is an exceptional value (Canadian subscription price, $1.25) and that its steady growth in circu- lation from a few hundred copies 25 years ago to nearly 400,000 to-day is but the natural outcome of its policy of helpfulness. The news-stand price of The Modern Priscilla is 10 cents a copy. Orders for subscriptions should be sent to The Prieeilla Publiehing Com- pany, SS Broad Street, Boeton, Maea.