M-s. "WILSON'S COOKBOOK MARyA.-VVILSON JBUPPINGOTT COIkMNY )ok HOTEL ADMINISTRATION LIBRARY he as i ix- haTisnvescieiiunc smay^^stanas toaay witaout a~peef. I'he Plex-o-tuf iron used in its construction insures long life and continued good service — ^you can depend upon it. You know that it does not waste fuel, and because domestic science teachers and lecturers have endorsed it, that it is the one and most practical range for you. Send for deacriptioe circulara. ABRAM COX STOVE COMPANY American and Dauphin Sts., Philadelphia, Pa. Mako's of Novelty Hoi Water, Steam and Vapor Systems. Warm Air Pite and Pttele^s Furnaces Coal and Combination Ranges. LaundrysZv^Hotwt^ Supply Boilers, Fortune Gas Range and Gas Water Heaters. _ Cornell University Library TX 715.W74 Mrs. Wilson's cook book; numerous new rec 3 1924 000 535 777 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000535777 si&im&ii^ . :iii^_ „ 2£ im MRS. M. A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN MRS. WILSON'S COOK BOOK NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS BY MRS. MARY A. WILSON (MRS. WILSON'S COOKING SCHOOL, PHILADELFHIA) FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE, UNIVERSITY OF VIRGINIA SUMMER SCHOOL. CHARLOTTEVELLE, VIRGINIA INSTRUCTOR OF COOKING FOR THE U. S. NAVY THIRD PRINTING PHILADELPHIA AND LONDON J. B. LIPPINCOTT COMPANY COPTRIOHT, 1920, BT J. B. UPPIMCOTT COUPANT S/3 PRINTED BT J. B. LIPPINCOTT COMPANY AT THB VASRTNGTON SQUARE PRBBS PBTLADELPRIA, U. B. A TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK PREFACE The influence of weU-cooked, palatable food upon the health and general well-being of the family is as certain as that of changes of temperature and more serious in its consequences for lasting good or ill. The sage old saying " Tell me what you eat and I will tell you what you are" is as full of the "pith o' sense" to-day as in ye days of long ago, for food either makes us phjrsically fit and fully efficient, or miserable failures with physical complications that keep us constantly in the physician's hands. ' The vital essences of that which we prepare for eating are "medicinal messengers" bearing light to the eye, vigor to the limb, beauty to the cheek and alertness to the brain, as vitamines, or distorted in the misdirected process are the harsh heralds of pain and debility to the human system. How great then is the influ- ence of the one who prepares it ! Influence, according to astrology; was " a power or virtue flowing from the planets upon men and things," but from the kitchen, as a sun and heat centre, there truly flows a planetary influence that m^kes or mars us. Scientific cooking means the elimination of waste, the preser- vation of edible resources and conservation of their potential energy through the preparation of attractive, vitalizing food with min- imum cost and labor, thus providing in wide, deep measure, for harmony, personal comfort and domestic peace. vi PREFACE The preface of a book is too often a flat, spiritless excuse for offering it to the public instead of being a hearty announcement in welcome terms of the arrival of a much-desired provision for a real need, so I will come to the essential point at once by saying that gathered here, in these pages, are my best recipes, truly "tried in the fire," the actual working results of many years' teaching and lecturing, brought "up to the minute" in the interests of that exacting domestic economy now, as rarely before, . imperative in its demands. It will also be noted that the heavy cook-book style is not used here but the recipes are presented as if housewife and author were conversing upon the dish in question, and to her I will say: economical, palatable food is within your reach if you will discard the ideas and methods of long ago. Remember, you would not prefer to hde in a horse car, as a means of conveyance, so why use the recipes of those days? The capable housewife, whose busy hands bake bread, cake and pastry, spreads forth to the community an influence that is priceless, a largesse not of festal day, holy day, or holiday, but thrice daily, wholesome and welcome as spring's first sunbeam and precious to every home so blessed, ever growing and radiating. May this book help in that growth and a greater radiation ! The Author MRS. WILSON'S COOK BOOK Bread, the staff of life, must be palatable and good if we are to be satisfied with it when we eat. Can you think of anything that will spoil a meal more quickly than poor, over moist, doughy or heavy bread? Bread may truly be called the staff of life, as it will main- tain life longer than any other single food. Yet many women think bread-making is a simple task ; that the ingredients can be thrown together helter-skelter and good results obtained; or that any kind of flour will make good bread. This is a great mistake. To make good palatable bread it requires good materials, a reasonable amount of care and attention. But first of all must come the knowledge of the flour. A good blend of hard winter flour is necessary and it can easily be tested by pressing a small quantity of it in the hand ; if the flour is good, it will retain the shape of the hand. Graham or whole wheat flour and rye flours can be used for variety and to advantage in making bread. Other cereal flours do not contain gluten to allow them to be used alone for making the yeast-raised breads. Keep this in mind and thus prevent failures. The yeast is a single- cell plant and must be given the proper temperature, moisture and food for its successful growth. When this is supplied, each little cell multiples a thousand times, thus pushing and stretch- ing the dough. This makes it rise or become light. 1 2 MRS. WILSON'S COOK BOOK WHY DOUGH FALLS When the yeast cells have absorbed or consumed all the food that they can obtain from the sugar, flour, etc., the dough will recede or fall. Now, if the dough is carefully handled at a given time, this will not take place, and so for this reason the dough is permitted to stand only for a given length of time before it is worked and then placed in the pans. Few utensils will be required for making bread, but they must be scrupulously clean, if the bread is to have a good flavor. Potatoes and other cooked cereals may be used with good results. Compressed yeast will give the best results, and either the sponge or straight dough method may be used. Bread made by the sponge method will require a longer time to make than the bread that is made by the straight dough method: Sponge dough consists of setting the sponge and let- ting it rise until it drops back, usually in two and one-half hours, and then adding suflicient flour to make a dough that can easily be handled. The straight dough method consists of making a dough at the start. To make bread successfully, do not set the dough over the range, do not set it on the radiators and do not place it where it will be in a draft, to rise. Cold chills the dough and retards the yeast. Yeast grows successfully only in a warm moist temperature from 80 to 85 degrees Fahrenheit. DOUGH BOX I would like to tell the housewife about a dough box that I have found to work very successfully. The baker's success in making bread is founded on the fact that he can regulate the temperature of his shop and thus prevent drafts from chilling the dough. This box is just an ordinary cracker box with the lid hinged on it. It is then lined with thick asbestos paper on the inside and then covered with oilcloth on the outside. The MRS. WILSON'S COOK BOOK 3 bowl with the dough is then placed in the box to retain its tem- perature and to be free from drafts while it rises. In cold weather this box can be heated by placing a warm iron in it when starting to mix the dough, and then removing the iron before placing the dough in the box. This box will easily pay for the time and cost in a few weeks, and then, too, it will prevent failure. Now to get the proper temperature — always use a ther- mometer. Remember that you cannot successfully gauge the correct temperature of liquids that are used for making bread by testing with the finger or by testing them from the spoon. Any plain thermometer that can be found in the house will do for this work. Scrub it with soda and water to remove the paint. Remember, in cold weather to heat the mixing bowl. See that the flour is not lower than 65 degrees Fahrenheit. All water or half water and milk may be used in making bread. When the milk is used it must be scalded and then allowed to cool. Evaporated or condensed milk does not require scalding. Simply add the hot water to acquire the proper temperature. POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING Earthen mixing bowls or clean cedar pails make the best utensils to set the bread dough in. These utensils will retain the heat and are easy to clean, and when they are closely covered, prevent a hard crust from forming on the dough. Do not fail to give the dough plenty of proof — that is, let it rise for a sufficient length of time as given in the recipes. Use a good grade of blended flour. Use the ball of the hand, near the wrist, to knead and work the dough. Kneading is most important and should be thor- oughly done. Do not be afraid of hurting the dough ; you can 4, MRS. WILSON'S COOK BOOK handle it as roughly as you like. Heavy, active kneading dis- tributes the yeast organisms and develops the elasticity of the gluten and gives body and strength to the dough. Now, a word about the baking. Bread is baked to kill the fermentation and to hold the glutinous walls of the dough in place and to cook the starch and thus make it palatable and easy to digest. An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter than this. Too much heat browns the loaf before it has time to bake in the centre. SALT Salt controls the action of the yeast. It also retards or delays the proper fermentation if too large an amount of it is used. Then again, if not enough salt is added to the mix, the yeast becomes too active and thus produces an overlight loaf of bread. One ounce of salt to each quart of liquid in summer, and three-fourths of an ounce in winter will give the best results to the home baker. BAKING THE BREAD Now turn on a moulding board and cut into five parts or loaves. Allow about nineteen ounces to each loaf, Take the dough up between the hands and work into a round ball. Place on the moulding board and cover for ten minutes. Now with the palm of the hand flatten out' the dough and then fold half- way over, pounding well with the hand. Now, take the dough between the hands and stretch out, knocking it against the moulding board, fold in the ends and shape into loaves. Place in well-greased pans and brush the top of each loaf with shorten- ing. Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes and brush with shortening when removing from the oven. Let cool and then the bread is ready to use. MRS. WILSON'S COOK BOOK 5 SPONGE METHOD Generally speaking, the sponge method produces a lighter and whiter loaf than the bread made by the straight dough method. Bread made by the straight dough method has the advantage over bread made by the sponge method in flavor, texture and keeping qualities. SPONGE METHOD One quart of water or half water and half milk^ 80 degrees Fahrenheit. Two yeast cakes. Two and one-half quarts or two and one-half pounds of flour, One ounce of sugar. Dissolve the sugar and yeast in the water and add the flour. Beat to thoroughly blend and then set aside to raise for three hours, then add One ounce of salt. One and one-half ounces of shortening. One and one-half quarts or one and one-half pounds of flour. Work to a smooth elastic dough. This takes usually about ten minutes, after the flour is worked into the dough. Place in a greased bowl and then turn over the dough to coat with shortening. This prevents a crust from f ormiug on the dough. Set aside to raise for two hours and then pull the sides dowa to the centre of the dough and punch down. Turn the dough over and let raise for one and one-quarter hours. THE CARE OF THE BREAD AFTER BAKING The jar, crock or box in which the bread is kept should be scrupulously clean. It should be scalded and aired one day every week in winter and three times weekly during the spring, summer and early fall. Keep the fact in mind that the bread 6 MRS. WILSON'S COOK BOOK kept in a poorly ventilated box will mould and spoil and thus be unfit for food. Place the freshly baked bread on a wire rack to thorouglily cool before storing. Do not put old bread in the box with the new baking. Plan to use the stale bread for toast, dressings, bread and cabinet puddings, croutons and crumbs. THE FOOD VALUE OF BREAD Wheat contains the sixteen needed elements for nutrition, and when made into palatable bread, it forms about 40 per cent, of our total food requirements. Stale bread digests much easier than fresh bread for the reason that when thoroughly masticated in the mouth the saliva acts directly upon the starchy content. Fresh bread, unless thoroughly chewed, so that it may be well broken up, becomes a hard, pasty ball in the stomach, which requires that organ to manufacture the additional gastric juices to break up this dough ball. Bread from one to three days old easily digests. Graham and whole wheat breads contain a larger percentage of nutri- ment than the white breads. OVEN TEMPERATURE Many housewives feel that it is impossible to secure accurate results in baking in the gas range ; this is due to the fact that few women really understand the principle of baking with gas. To secure a slow oven, light both burners and let them burn for five minutes; then turn both of them down low, turning the handle that controls the flow of gas two-thirds off. This will maintain a steady even heat. A slow oven requires 260 to 275 degrees Fahrenheit of heat. A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be obtained by burn- ing both burners of gas range for eight minutes and then turning them down one-half to maintain this heat. MRS. WILSON'S COOK BOOK 7 A hot oven requires 425 to 450 degrees Fahrenheit and will need to have the burners burning twelve minutes and then turned off one-quarter. This heat is intense and entirely too hot for breads, pastries and cakes. Meats require this heat for one-half of the length of time in the period of cooking. This heat is also necessary for broiling, grilling, etc. Now, also try to utilize the full oven space when baking by cooking two or more dishes at the same time. Vegetables may be placed in casseroles or earthen dishes or even ordinary saucepans ; cover them closely and cook in the oven until tender. This will not injure other foods baking in the oven. Do not place breads, cakes and pastries upon the top shelf ; rather, place them on the lower shelf and cook in moderate oven. Do you know that there are still among us women who firmly believe that placing other foods to cook in oven with cake will surely spoil itP This is a mistake; utilize every bit of oven space. An oven thermometer soon pays for itself. Pay strict atten- tion to heating the oven; if the oven is too hot, the heat is wasted, while it cools sufficiently. This wastes gas. When food is first placed in the oven, keep oven door closed for first ten minutes and then open when necessary. Placing food in oven will materially reduce the heat. Do not try to increase the heat; just as soon as the mixture acquires the heat, the baking will begin in the usual manner and the dish will be ready to remove from oven in given time. Never keep the oven waiting for the food; rather let food remain in cool place while oven is heating. Before mixing materials select the pans that will best fit the oven. This does not mean that you must discard your present equipment. It means that you should place in groups such pans that entirely fill oven space without crowding. Keep this fact in mind when purchasing new utensils. 8 MRS. WILSON'S COOK BOOK The best and whitest rye flour is milled from the centre of the grains in a manner similar to wheat flour. When only the bran is removed from the milling, we have the darker flour, carrying a heavy pronounced flavor. The rye meal is used for making pumpernickel, a Swiss and Swedish rye flour bread. HOME-MADE YEAST Wash four potatoes and then cut in slices, without pedling, and place in saucepan, and add three pints of water. Cook until the potatoes are soft and then add One-half cupful of hops. Cook slowly for one-half hour. Rub the mixture through a fine sieve and then pour hot mixture on One and one-half cupfuls of flour. One tablespoonful of salt. One-quarter cupful of brown sugar. Stir until well mixed, beating free from lumps. Cool to 80 degrees Fahrenheit. Now add One yeast cake dissolved in one cupful of water, 80 degrees Fahrei^eit Stir well to mix and then let ferment in a warm place for ten hours. Now pour into jar or crock and store in a cool place. TO USE Use one and one-half cups of this mixture in place of the yeast cake. Always stir well before using and take care that the mixture does not freeze. This potato ferment must be made fresh every eighteen days in winter and every twelve days in summer. MRS. WILSON'S COOK BOOK 9 STRAIGHT DOUGH VIENNA One quart of water or milk. One ounce of salt. One ounce of sugar. Stir well to thoroughly dissolve, and then add Two yeast cakes. Four quarts of flour. One and one-half ounces of shortening. Work to a smooth dough and then knead for ten minutes. Then place in a well-greased bowl, turning the dough over to thoroughly coat. This prevents a crust from forming on the dough. Cover the bowl and set aside to raise for three and one-half hours. Now lay over the dough by pulling in toward the centre, the sides and ends of the dough until it forms a compact mass. Turn over the dough, cover and let rise for one hour. Now place on the moulding board and proceed to form into loaves, using the same method as in the sponge dough. TO PREPARE LOAF When the dough is ready to mould into loaves, proceed ; using method as given in sponge dough, finally rolling the loaf on the moulding board, making it pointed at the ends. Now place a clean cloth in a deep baking pan and sprinkle the cloth with cornmeal. Place the loaf of dough on the cloth and sprinkle it lightly with cornmeal. Now lift the cloth up close to the dough, making a cloth partition between each loaf. Let the dough rise, about 45 minutes, and when ready to bake, lift dough carefully from the cloth and lay on a baking sheet and gash slightly with a sharp knife. Wash with an egg and water, wash and back forty-five minutes in a hot oven, add- ing a small saucepan of boiling water to provide steam to keep the loaf moist while baking. One-half of above recipes for small family. 10 MRS. WILSON'S COOK BOOK TO MAKE THE FAMOUS FRENCH BREAD Pare and cut in slices two medium-sized potatoes. Cook until very soft in three cups of water. When cooked rub through a sieve and cool. There must be two cups of this mixture. When the mixture is about 80 degrees Fahrenheit, pour in the mixing bowl and add One yeast cake crumbled in. One-half ounce of shortening (1 tablespoon), One ounce of sugar (2 tablespoons). Three-fourths ounce of salt (2 teaspoons). Stir to thoroughly dissolve and then add eight cups of flour. Work to a dough and then proceed as in the straight dough method. When the dough is ready for the pans, cut or divide into six pieces and mould into loaves, three inches thick and twelve inches long, and set to rise like the Vienna bread, then bake, using the same method. RYE BREAD Two cupfuls of water, 80 degrees Fahrenheit, Two tablespoonfuls of sugar. Two teaspoonfuls of salt. Mix and then add One yeast cake, Five cupfuls of white flour, Three cupfuls of rye flour. Two tablespoonfuls of shortening. Work to a dough and ferment three and one-quarter hours, then proceed as in the straight dough method. When the dough is re^dy for the pans use the same method as for Vienna bread. Bake in a similar manner, having the oven heated to 450 degrees Fahrenheit. Rye bread requires an oven hotter than for wheat bread. Wash the rye bread when taking from the oven with warm water. Caraway seeds may be added if desired. MRS. WILSON'S COOK BOOK 11 GRAHAM BREAD Two cupfuls of water, 80 degrees Fahrenheit, Four tablespoonfuls of syrup. Two tablespoonfuls of sugar. Two teaspoonf uls of salt. Stir until dissolved and then crumble in one yeast cake, dis- solve thoroughly, and then add Four cupfuls of white flour. Three and one-half cupfuls of graham flour. Three tablespoonfuls of shortening. Woi-k to a dough and then proceed as in the straight dough method. ENTIRE WHEAT BREAD Two cupfuls of water, Three tablespoonfuls of syrup. Two tablespoonfuls of sugar. Two teaspoonfuls of salt. Mix thoroughly and then crumble in one yeast cake and stir until dissolved, then add Seven and a half cupfuls of wheat flour. Work to a smooth elastic dough and proceed as in a straight dough. PRUNE BREAD Wash to thoroughly cleanse one-half pound of prunes and then stone and with a pair of scissors cut into small pieces the size of a raisin. When the bread is ready to go into the pans add the prunes and knead the dough well to distribute the prunes. Then place in pans and proceed as usual. 12 MRS. WILSON'S COOK BOOK BRAN BREAD Two cupfuls of water, 80 degrees Fahrenheit, One-half cupful of mashed potatoes. Three tablespoonfuls of syrup. Two tablespoonfuls of sugar. Two teaspoonfuls of salt. Mix and then crumble in one yeast cake. Stir until dissolved, and then add Six cupfuls of wheat flour. Two and one-half cupfuls of bran. Proceed as in the straight dough method. CALIFORNIA ORANGE BREAD Grate the rind of two oranges and then place in a bowl and add One cup of orange juice, wanned to 80 degrees Fahrenheit, Two tablespoonfuls of melted shortening. Four tablespoonf uk of sugar. One and a half teaspoonfuls of salt. One egg. Beat to mix and then dissolve one yeast cake in one cup of water 80 degrees Fahrenheit, and add to the above mixture ; then work in sufBcient flour to make a smooth elastic dough ; usually about eight cups. Place in a greased bowl and turn the dough to thoroughly coat with grease. Cover and let rise for three hours. Pull the corners of the dough to the centre and punch down, turn over and let rise again for one hour. Repeat the punching down and then let rise for three-quarters of an hour. Turn out on a moulding board and mould into three loaves, adding One-half cupful of seeded raisins to one loaf, One-half cupful of chopped almonds to second loaf. MRS. WILSON'S COOK BOOK 13 and keep the third loaf plain. Place in greased pans and let rise for three-quarters of an hour. Bake in the hot oven for 40 minutes. The temperature of the oven should be 400 de- grees Fahrenheit. This bread is delicious for sandwiches. Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked. The size and shape of the pans affect the quality of the bread. Avoid too deep or shallow pans. A pan, 7^^ by 4^/^ inches, will give the best results. Turn the bread on a wire cake rack to cool. This permits the free circulation of air. BOSTON BROWN BREAD Place in a bowl Two cups of bread crumbs. One-half cup of syrup. One teaspoon of baking soda. One tablespoon of water. Dissolve the baking soda in the tablespoon of water and add Two cups of hot water. Beat to mix and then let cool, add One-half cup of cornmeal. One-half cup of graham flour. Beat to thoroughly mix and then pour in well-greased moulds and cover and steam or boil for one and one-half hours. Re- move the cover and place in a slow oven for twenty minutes to dry out. A one-pound coffee can makes a splendid mould. 14 MRS. WILSON'S COOK BOOK BOSTON BROWN BREAD Place in a mixing bowl Two-thirds cup of molasses. Two cups of sour milk, One and one-half teaspoons of baking soda. Stir to thoroughly dissolve the soda, then add Two-thirds cup of graham flour. One cup. of cornmeal. One cup of rye flour. One-half cup of seeded raisins. Beat to thoroughly mix and then grease thoroughly one- pound coffee can and fill two-thirds full with this mixture. Put on the lid and steam for two hours, then remove the lid and place the can in the oven to dry out. One-pound baking-powder cans may be used to replace the coffee cans. SCOTCH OAT BREAD Place in a bowl One cupful of scalded milk cooled to 80 degrees Fahrenheit, One cupful of water, 80 degrees Fahrenheit, One-half cup of syrup. Two teaspoonfuls of salt. Crumble in one yeast cake and then mix until the yeast cake is dissolved and then add Four cupfuls of flour. Beat to mix and then let the sponge rise for two and a half hours. Now add Two cupfuls of rolled oats. Two cupfuls of flour. Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening. Let MRS. WILSON'S COOK BOOK 15 rise for one and three-quarter hours. Pull the corners down to the centre and punch down. Turn over and let rise for one hour. Now turn out on moulding board and cut into loaves. Shape between the hands and place on the moulding board and cover. Let spring for ten minutes and then shape for pans. Place in well-greased pans and brush the tops of loaves with melted shortening. Let rise forty minutes. Bake in hot oven. PARKER HOUSE ROLLS Place in a bowl Three tablespoons sugar, One and one-half teaspoonfuls salt. Four tablespoons shortening. Scald and pour into the bowl One and one-half cups of milk. Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble in one yeast cake, stirring until thoroughly dis- solved, then add Six cups of sifted flour. Knead to smooth elastic dough ; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bot- tom, turn over; then cover and set aside to rise for three and one-half hours. Punch or knead down, turn over and let rise one hour. Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg. Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes. Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes ; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven. 16 MRS. WILSON'S COOK BOOK RASP ROLLS Prepare dough as for Parker House rolls, cutting dough in pieces the size of a small orange ; round up between the hands, place on moulding board and cover for five minutes. Now roll on moulding board to form a ball, using the palm of the hand ; place on well-greased baking sheet ; let rise twenty-five minutes, bake in moderate oven twenty minutes — cool, rub each roll over grater to rasp, removing a light coating of the crust. LUNCHEON ROLLS Prepare dough as for Parker House rolls and cut in pieces the size of small egg ; round up and cover and let rise ten minutes, roll between the board and hands, forming points on end of rolls. Finish as for Parker House rolls. RICH PARKER HOUSE ROLLS Scald one pint of milk, adding Four tablespoonfuls of shortening. Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and add Three tablespoonfuls of sugar. Two teaspoonfuls of salt. One well-beaten egg. One yeast cake, dissolved in four tablespoonfuls of water, mix thoroughly And then add Three and three-quarter pints or seven and one-half cupfuls of sifted flour. Work to a smooth elastic dough, grease a clean bowl and place the dough in it. Turn several times to coat the dough thor- oughly with the shortening. This prevents a crust from form- MRS. WILSON'S COOK BOOK 17 ing. Set in a place free from drafts and let rise for three and one-half hours, then punch down and turn over. Let rise one and one-quarter hours. Punch again and then let rise three- quarters of an hour. Now turn on the pastry board and mould into a long strip not quite as thick as the rolling pin. Break the dough off into pieces weighing about one and on^-half ounces. Form into balls and then cover and let spring or rise for ten minutes ; take a ball of the dough and round it well on the board, then flatten slightly with the palm of the hand. Now mark a decided crease with the back of a knife down the centre of the roll. Fold over in pocketbook style, patting the turn in the roll hard with the hand. Lay on well-greased tinS) brushing the rolls with shortening. Let rise for twenty minutes and then wash with egg and bake in a hot oven. FINGER OR SANDWICH ROLLS Use the Parker House roll dough, cutting it into pieces one and one-half ounces in weight. Mould into balls and then set on a board and cover for ten minutes to let spring. Now mould into finger shapes and place on greased pans and proceed as in Parker House rolls. FLUKES Prepare as for finger rolls, pointing the dough at both ends by rolling into a shape similar to a sweet potato. BRAIDS Break off pieces of the dough three-quarters of an ounce in weight and then mould into balls and let spring for five min- utes. Now mould out into rope-shaped pieces a little longer than a lead pencil. Fasten the three pieces together and then plait. Process as for finger rolls. 2 18 MRS. WILSON'S COOK BOOK RUSK OR TEA BISCUITS Prepare dough as for Parker House roUs, cut. and form in small-sized balls, cover, and let rise ten minutes. Now, round up by rolling between the hands, set very closely together in deep, well-greased pans, let rise forty minutes, bake in a moder- ate oven; brush with syrup and water and dust with sugar as soon as removed from the oven. CRESCENTS Use the Parker House roll dough and then break off into pieces weighing about twelve ounces. Mould into balls and then cover and let spring for ten minutes. Now roll out the dough one-half inch thick with rolling pin and cut into five-inch squares. Cut each square into a triangle and brush lightly with shorten- ing. Roll from the cut side towards the point, lapping the point closely. Form into crescent when settiiig in well-greased pan, brush with shortening and cover and let rise for eighteen min- utes. AVash with milk and water. Bake for eighteen minutes in a hot oven. ENGLISH BATH BUNS Melt four ounces of butter and then place in a mixing bowl and add One-half cup of sugar, One cup of scalding milk, cooled to 80 degrees. Then add Two weU-beaten eggs, One teaspoon of salt. One-half yeast cake. Stir to thoroughly mix and then add four, cups of flour and work to a smooth elastic dough. Grease the mixing bowl well MRS. WILSON'S COOK BOOK 19 and then put in the dough. Press down well and then turn over. Cover and set to rise for four hours, then turn on a moulding board and knead for two minutes. Cut into pieces for biscuits. Roll between the hands into round balls and then cover and let set on the moulding board for ten minutes. Now press flat with the hands and let rise on a well-greased baking sheet. Let rise for thirty minutes, then brush with a mixture of Four tablespoonfuls of syrup, Two tablespoonfuls of water. Bake in a hot oven for fifteen minutes. SALLY LUNN Place in a mixing bowl One cup scalded milk, cooled to 80 degrees. One-half cup sugar. Four tablespoonfuls of shortening, One well-beaten egg. One-half yeast cake crumbled in. Beat to thoroughly blend, and then add Two and three-quarter cupfuls of sifted flour. One teaspoonful of salt. Beat well, cover and let rise for three hours, beat again. Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prqiared pan, having the dough fill the pan about one-half ; let rise twenty minutes in warm plac6, bake in hot oven twenty-five minutes, then dust with sugar. PLAIN BUNS Weigh out eighteen ounces of dough and divide into one dozen pieces. Mould into balls and let spring for ten minutes. Now 20 MRS. WILSON'S COOK BOOK mould up nice and round and then set close together on a well- greased pan. Let rise for thirty-five minutes, and then brush the tops with egg and water; wash and dust lightly with sugar. Bake for eighteen minutes in a hot oven. A small pan of boiling water may be placed in the oven when baking these rolls. For variety's sake, part of the dough may be baked plain. To the balance add caraway seeds, a little citron, nutmeg or a few currants. If carefully baked and cooled, these rolls may be stored in an air-tight box and they will keep for several days. To reheat, place in an oven with a pan of boiling water for ten minutes to freshen. Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with small paint brush. STICKY CINNAMON BUNS Scald one cup of milk and then place Four tabkspoonfuls of shortening. One-half cupful of sugar. One teaspoonful of salt in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper tem- perature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening.. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using MRS. WILSON'S COOK BOOK 21 about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes. To prepare the pan for the cinnamon buns : Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise foj: one hour in a warm place, then bake in a moderate oven for thirty-five minutes. Now for the trick. When the buns are baked, brush the pastry board with shortening, then place Two tablespoonfuls of brown sugar, One tablespoonful of water in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns pre- vents it from hardening. Let cool and then use. ST. NAZAIRE BUNS Prepare the dough as for cinnamon buns and when ready to turn on the moulding board add One cupful of finely shredded citron. One-half cupful of brown sugar. One cupful of seeded raisins. Work well to distribute the fruit and then form into a long I'oll three inches thick. Cut off pieces about one and one-half ijinces and form into buns. Let rest for fifteen minutes and eji roll into round buns and place in a well-greased baking pan 22 MRS. WILSON'S COOK BOOK and let rise for thirty minutes. Make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk. Bake in a moderate oven for twenty minutes. Cool, and then fill the centre with jelly, and ice with water icing. PINWHEELS Prepare the dough and roll as for cinnamon buns; cut in slices one-half inch thick ; place inch apart in well-greased bak- ing sheet, let rise twenty-five minutes, brush with egg wash; sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes. CINNAMON CAKE You can use part of the dough for cinnamon cake. Cut the dough info pieces and then roll out three-fourths of an inch thick. Place in pans, stretching and rolling the dough to fit pan. Brush with shortening and then cover with crumbs, made as follows : Six tablespoonfuls of flour. Four tablespoonfuls of brown sugar. Two tablespoonfuls of shortening. Two teaspoonfuls of cinnamon. Rub the mixture until crumbly and then spread as. directed. Let rise thirty-five minutes, bake in hot oven fifteen minutes. COCOANUT ICING One-half cupful of confectioner's sugar, One-half cupful of cocoanut. Sufficient hot water to moisten. Spread on the buns with a spatula. MRS. WILSON'S COOK BOOK 23 COCOANUT BUNS Prepare the dough just the same as for cinnamon buns and when ready to turn on a moulding board add One cupful of cocoanut. Three tablespoonf uls of shortening. Knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg. Now mould until round and then let rise on the board for ten minutes. Mould again, shaping oblong. Place on a well-greased pan and brush the buns with melted shortening. Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing. ALMOND COFFEE CAKES Prepare the dough as given in the recipe, using the balance left for either cinnamon or cocoanut buns. When ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick. Spread with shortening and then lightly with brown sugar and with one-half cupful of finely shredded almonds or peanuts. Roll like a jelly roll. Press flat with a rolling pin until just one inch thick. Cut in pieces six inches long and then place in a well-greased baking pan and let rise thirty-five minutes. When ready to bake, cut a gash three inches long on each cake. Wash with egg and milk and strew with finely shredded almonds. Bake in a moderate oven for twenty-five minutes. Ice with water icing. HOW TO MAKE YEAST-RAISED CAKE Scald one cupful of milk and add one-half cupful of cold water. Cool the mixture to 80 degrees. Now add four table- spoonfuls of sugar, one teaspoonful of salt. Crumble one 24 MRS. WILSON'S COOK BOOK yeast cake in the mixture and stir thoroughly until the yeast is dissolved. Now add four cupfuls of sifted flour and beat to a light batter. Cover, and set in a place free from drafts, where it will be kept warm in a temperature of 80 degrees and let raise for three hours. Now beat the dough with a spoon and let raise again for three-quarters of an hour. Now, whUe the dough is raising last time, place one cupful of sugar and one-half cupful shortening in a bowl and cream until light and frothy. Add two eggs, one at a time, and beat until very light. When the dough is ready, add the sugar, eggs, shortening and one and one-half cupfuls of flour; beat this mixture with spoon for twelve min- utes until thoroughly mixed. Now pour in prepared mould filling the mould half full. Set in warm place, with a temperature of about 80 degrees Fahrenheit, to raise for one and one-quarter hours or until the mixture fills the mould. Bake in a moderate oven for three-quarters of an hour. Remove the cake from the mould and cool on a wire rack. This cake may be iced or served plain ; or chopped nuts, raisins or citron may be added to the dough with'^he sugar and eggs. To prepare the pans : Grease them thoroughly, then coat them with finely chopped nuts or fine cake crumbs before pouring in the dough. BRIOCHE Brioche is a French sweet bread and while diiJerent authori- ties do not agree as to both the consistency and methods, without doubt these cakes figure largely in French cuisines. One French bakery prepares the brioches in loaf form and when cold it is cut in slices and steeped in orange syrup. Then again the brioche is spread with jam and then covered with icing. or the brioche may be steeped with prepared syrup and then dipped in a batter and fried golden brown in hot fat. Spread with jam and serve with orange or lemon sauce. MRS. WILSON'S COOK BOOK 25 The actual preparation of the brioche involves very little trouble and can be made from bread dough on baking day. Now one point in making thfese sweet breads — there is just the same trick as in moulding the loaf of bread. One can learn by careful attention to details and with practice. Some stress may well be laid upon the lightness of the dough; for heavy, overrich dough that is poorly baked is injurious to health. WATER ICING Six tablespoonfuls of confectioner's sugar and sufficient water (boiling) to moisten. BREST BREAD Roll the dough into three strands about one inch thick and ten inches long. Fasten the three strands together and then braid. Place on a well-greased pan and let rise. Wash with egg and milk and then bake for twenty-five minutes in a moderate oven. Spread with jelly and then ice with water icing. Sprinkle with slightly browned cocoanut. TO MAKE BRIOCHE USING BREAD DOUGH When the bread is ready to put in the pan cut off one pound and place the dough in a bowl. Now place in a separate bowl Yolks of two eggs^ One-half cup shortening. Three-quarter cupful sugar. Cream until light and frothy, then add the stiffly beaten whites of the eggs, also One-half cup of milk. Four cups of flour, One pound piece of yCast raised dough. 26 MRS. WILSON'S COOK BOOK Work or knead until smooth and elastic. Place in a greased bowl and let rise for three hours; now turn on board, divide into eight pieces and mould into balls. Cover and let rise for ten minutes. Now roll out one-half inch thick. Brush with shorten- ing, strew with brown sugar and nuts. Roll like jelly roll and then flatten well with rolling pin. Place in a greased pan, cover and let rise for one-half hour. Now cut down the entire length of the dough, leaving two inches on each end. Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with sugar, then return to oven five minutes. SWEET DOUGHS In the days of long ago, yeast, ammonia, pearl ash, honey water and a treacle mixture were used to lighten cakes — before the time of dependable baking powder. In Europe the housewife makes from bread dough delicious cakes with yeast. These provide splendid variety. They in- clude savarins, babas, and yeast-raised fruit cakes. Many women fail in making these delicious goodies because they do not realize that the addition of large amounts of sugar, fruit, shortening and eggs to yeast dough, unless carefully handled, is apt to produce heavy, moist cakes that lack the light, velvety texture which makes cake a success. The addition of nuts, cake crumbs and fruit will afford a large variety. A sponge dough is necessary for successful results. RUSSIAN RUSK Prepare the dough as for brioche, adding one cupful of finely shredded almonds when ready to mould for the pan. Use a long narrow pan to bake loaf in. When baked, cool and then cut in one-inch slices and toast light brown in the oven. MRS. WILSON'S COOK BOOK 27 SPANISH BUN Scald one cupful of milk and then cool to 80 degrees Fahren- heit and pour in a bowl and add Three tablespoonfuls sugar. One-half teaspoonful salt. One yeast cake dissolved in four tablespoonfuls cool water, Three cupfuls of flour. Beat for five minutes with a spoon and let rise for two hours. Now cream One and one-quarter cupfuls sugar. One-half cupful of shortening until very light and creamy and then drop in, one by one, three eggs, beating the eggs for three minutes. Add this to the yeast- raised dough, together with one cupful of sifted flour. Beat with a wooden spoon for fifteen minutes and then pour into a greased and floured pan, filling the pan half full. Put the raisins on the top and then cover and let rise until it fills the pan almost to the edge. Bake in a moderate, oven for fifty-five minutes and then cool and ice. BABAS Prepare dough as for brioche and, when ready to pan, mould into loaf shape adding nuts and finely shredded citron. Place in well-greased Boston brown-bread mould ; let rise for one hour. Bake in moderate oven forty-five minutes. Then begin to baste the Baba with syrup made from One cupful syrup. One-half cupful water. One tablespoonf ul vanilla. One teaspoonful mace. Cook syrup ten minutes before using to baste the Baba, and bake until the syrup is absorbed, then turn on plate. 28 MRS. WILSON'S COOK BOOK ANISE SEED RUSK One tablespoonful of anise seed. One-half cupful finely shredded citron. Add the above ingredients to the brioche dough; mould and bake as for Russian rusk. These crisp slices will keep for a long time if placed in an air-tight box. This dough may be used for the old English crull cakes, which is nothing more than a doughnut. Prepare a dough as for a brioche and when ready for the pans turn on a molding board. Roll out one-quarter inch thick ; cut with doughnut cutter. Set on cloth to rise for fifteen minutes. Stretch to shape and fry in hot fat until golden brown. Roll in pulverized sugar and cinnamon. These doughs may be moulded in wreaths, crescents and bowknots. When risen, wash with egg wash, then sprinkle with granulated sugar and chopped nuts and then bake in moder- ate oven. INDIAN GRIDDLE CAKES One cupful conmieal. One cupful flour. One teaspoonful salt. Three level teaspoonf uls of baking powder. Two tablespoonfuls of syrup. One tablespoonful shortening. One egg. One and one-quarter cups of milk. Beat hard to mix and then bake on a hot griddle. GRIDDLE CAKES To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight. Don't you remember the brownstone crock that MRS. WILSON'S COOK BOOK 29 was kept in the pantry and eaeh time it was left with just enough of the mixture to start a new batter? The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup. The mixture was beaten and then the griddle was put on to heat. Sometimes it was a soapstone or a heavy iron griddle. When well! heated it was rubbed with a piece of cut turnip or potato. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again. To make perfect buckwheat cakes you must first of all obtain a stone-ground fiour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using. To prepare the flour for the mixing : Three pounds of buckwheat flour. One and one-half pounds of wheat flour. One pound of corn flour. One ounce of salt. One-half ounce of baking soda. Sift twice to thoroughly mix and then place in a dry con- tainer and the flour is then ready to use. BUCKWHEAT CAKES Scald and then rinse out with cold water a large stone crock. Pour in one cupful of scalded and cooled milk and One and one-half cupfuls of water, 80 degjrees Fahrenheit, Two tablespoonfuls of sugar. Crumble in one-half of an yeast cake and stir until dis- solved, then add three cupfuls of the prepared buckwheat flour. Beat to thoroughly mix and then cover and set aside overnight to rise. In the morning add sufficient lukewarm water to bring the 30 MRS. WILSON'S COOK BOOK mixture to a pouring consistency. This usually requires about one cupful. Add two tablespoonfuls of syrup. Beat hard for three minutes and then let stand in a warm place while the griddle is heating, then bake. RICE GRIDDLE CAKES Rice griddle cakes may be prepared as follows: Wash one- half cup of rice in plenty of water and then place in a saucepan and add three cupfuls of water. Cook until the water is absorbed and the rice is soft. Let cool. Now place in a crock Two and one-half cupfuls water, 80 degrees Fahrenheit, Two tablespoonfuls sugar, One-half yeast cake. Stir until dissolved and then add The prepared rice. Three cupfuls white flour, One-quarter teaspoonful baking soda. Beat to mix and then cover and set aside to rise overnight. In the morning add sufficient lukewarm water to make a pouring batter, adding two tablespoonfuls of syrup and one teaspoonful of salt. Beat very hard and then set in a warm place while the griddle is heating. The use of a small amount of baking soda as given in above recipes is for the purpose of neutralizing the slightly acid flavor of the buckwheat — a flavor to which many folks object. Either of above mixes may be baked in a waffle iron instead of using the griddle. Try it some morning for the sake of variety. Use salad oil in a new sewing-machine oil can to grease waffle iron. Almost everyone loves good sweet butter on the hot cakes in the morning. At the present prices of butter the frugal housewife looks upon the fast disappearing pat of butter with alarm. Now try this and save the butter and yet give the MRS. WILSON'S COOK BOOK 31 folks the butter flavor upon their cakes ; place two tablespoonfuls of butter in a pitcher which will hold a cupful of syrup. Add the syrup and then place the pitcher in a pan of warm water and set on the stove to heat. Beat constantly until the butter melts and produces a creamy mix. Stale bread may be crumbled or soaked in cold water pressed dry and used in place of rice or cornmeal. So may oatmeal or other leftover breakfast cereals, as well as mashed potatoes, be used. Reserve about one cupful of the yeast batter to start the next batter. Use this starter in place of the yeast. Renew the yeast mix every fifth morning. A word about the griddle may not come amiss. The old- fashioned iron or soapstone may be used and will give good results. Aluminum griddles do not require greasing. BREAD GRIDDLE CAKES Try these cakes some morning when the folks are tired of the usual breakfast dishes. Place in a pitcher overnight Two cups of buttermilk or sour milk^ One cup of water. Two cups of bread crumbs. Let stand in the kitchen in a cool place. Do not put in the icebox. In the morning add One teaspoonful baking soda dissolved in Three tablespoonfuls of water. Beat to thoroughly mix and then add Two tablespoonfuls syrup. Two tablespoonfuls shortening. One teaspoonful salt. One and one-half cups flour. Two teaspoonfuls baking powder. Beat hard to mix and then bake on a hot griddle. 32 MRS. WILSON'S COOK BOOK CORNMEAL GRIDDLE CAKES Scald one cup of cornmeal with two cups of boiling water, and then let cool. Now add One and one-half cupfuls water, 80 degrees Fahrenheit, Three tablespoonfuls of synip, One teaspoonful of salt. One-quarter yeast cake. Two cupfuls flour. One-quarter teaspoonful baking soda. Beat hard and then let rise overnight; then prepare as for buckwheat cakes. Modern methods have eliminated the jeast and substituted baking powder, thus making a quicker mix. To prepare buck- wheat cakes with baking powder, prepare a blend of flour as follows: Two pounds of buckwheat. One pound of wheat flour. One cupful cornmeal. One ounce of salt, Three ounces of baking powder. One-quarter ounce baking soda. Sift three times to mix and then place in a dry container and use as required. HOW TO BAKE THE PANCAKE Use a frying-pan that is perfectly flat; the iron ones are best, as they hold the heat longer and can be regulated so that the cake will not burn. MRS. WILSON'S COOK BOOK 33 PANCAKES FOR TWO Yolk of one egg. Two tablespoonfuls sugar or syrup. One cupful milk. One tablespoonful shortening. One teaspoonf ul salt. One teaspoonful vanilla or nutmeg. One and one-quarter cupfuls flour. Two level teaspoonfuls baking powder. Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg. Pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan. When smoking hot pour in just sufficient batter to cover the bottom of the pan. When it begins to bubble turn the cake over and bake on the other side. Lift and spread lightly with jelly or roU, or use the following mixture : Three tablespoonfuls butter. One-half cupful of XXXX sugar, Cream well, and then add One tablespoonful lemon juice. One tablespoon boiling water. Beat to blend. PLAIN PANCAKES Place in a bowl one quart of milk and then add Two eggs. One-half teaspoonful nutmeg. Five cupfuls sifted flour. Four tablespoonfuls syrup. Five level teaspoonfuls baking powder. Beat to mix and then bake. To insure sufficient cakes use two pans for cooking or bake on a griddle. 3 34 MRS. WILSON'S COOK BOOK PANCAKES AU FAIT One cupful milk^ Two eggs, One and one-half cupfuls flour. Two teaspoonfuls baking powder. Two tablespoonfuls shortening. One-half teaspoonful nutmeg. Beat to mix. Now prepare One-half cupful of nuts, chopped very fine. One dozen maraschino cherries, well-drained and chapped fine. Mix well and then pour pancake in hot pan and sprinkle with the above mixture. Let bake and then lift. Spread with honey and dust with pulverized sugar. Roll and garnish with maraschino cherry. FRENCH PANCAKE One egg. One-quarter cupful milk. Beat to mix and then add One-half cupful flour. One-half teaspoonful salt. One teaspoonful baking powder. Beat well to thoroughly mix and then pour in a hot pan con- taining three tablespoonfuls of shortening: pour just enough to barely cover the bottom of the pan. Cover the pan with a hot lid. Let the cake bake. When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan. Spread with sugar and cinnamon. Bar le due or currant jelly may be used to spread on the cakes. Fold like an omelet and place a spoonful of jelly on top. Serve, This will make two large pancakes. MRS. WILSON'S COOK BOOK 35 IRISH PANCAKES One cupful mashed potatoes^ Two cupfuls flour. One teaspoonful salt. Three teaspoonfuls baking powder, Two eggs. One cupful milk, Four tablespoonfuls syrup, One and one-half teaspoonfuls nutmeg. Beat to thoroughlj mix and then bake on a griddle. Spread with butter and sugar. BELGIUM PANCAKES Two cupfuls of unsweetened thin applesauce. One well-beaten egg. Three tablespoonfuls sjrup. Two and one-half cupfuls flour. Three teaspoonfuls baking powder. One tablespoonful shortening. One-half teaspoonful cinnamon. Beat to mix and then bake in the usual manner. Serve with butter and sjrup. WAFFLES Waffles are made from a thin batter and are baked in a well-heated waffle iron. Many failures to make good waffles are due to the fact that the iron is not sufficiently hot. The iron must be thoroughly cleaned after each baking. Place the iron on the range to heat, turning it several times. Try this method in greasing the iron. Purchase a large- sized sewing machine oil-can, wash well in plenty of hot water and soap, then rinse thoroughly and dry. Now fill with a good salad oil and when the iron is heated, oil it on both sides. Now you are ready to bake the waffles. Reverse the iron, having 36 MRS. WILSON'S COOK BOOK the hot side on top, and pour in the batter and then bake about three minutes, reversing the iron once. When the waffles are baked remove from the iron and then oil and reverse it again, putting the side that was next to the fire on top and then pour in the batter, close and bake as before. QUICK BREADS Quick breads include griddle cakes, waffles, muffins, Sally Lunns, shortcakes and biscuits. These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture. Their entire success depends upon the careful measurement of ingredients, the mixing and the baking. Using all water in place of milk or equal parts of milk and water will give splendid results. GRIDDLE CAKES Place the griddle on the range to heat slowly, while mixing the batter. Place in a bowl or a flat, wide-mouthed pitcher One cupful milk. One cupful water. One teaspoonf ul salt, Oije tablespoonf ul syrup. Two and one-half cups of flour. Two tablespoonfuls shortening. Four level teaspoonfuls baking powder. Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply. One egg may be used for every two cupfuls of flour. Test the griddle by dropping a few drops of water on it; ^if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour MRS. WILSON'S COOK BOOK 37 on the batter; just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them. Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice — this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk. Discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk. One egg and two cupfuls of water may be used in place of two cupfuls of mUk. WAFFLE BATTER One cup of milk. One cup of water, One egg. One teaspoonful of salt. Two and One-quarter cupfuls flour. Three teaspoonfuls baking powder. One tablespoonful syrup. Two tablespoonfuls shortening. Beat to a smooth batter in a wide-mouthed pitcher. One-half of this amount for two people. Cold boiled rice, hominy, oatmeal and stale bread that has been soaked in cold water and then pressed dry and rubbed through a sieve may be added to the griddle cakes and waffle batters. MUFFINS Muffins are made from a drop batter and may be baked in rings, on a griddle, in muffin pans or in custard cups. To bake the muffins in rings on a griddle upon the top of the stove — grease the griddle well, and also have the rings well greased. Put 38 MRS. WILSON'S COOK BOOK the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake. Place in a bowl or pitcher One and one-half cupfuls of milk or equal parts of milk and water. One egg. One teaspoonful salt. Two tablespoonfuls syrup. Two tablespoonfuls shortening. Two and three-quarters cupfuls flour. Five level teaspoonfuls baking powder. Beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter. When well risen and nearly dry, turn over, using the griddle-cake turner to turn the muffins and rings. Bake on the other side. It will require about eighteen minutes to bake these muffins. Tear them apart, butter and serve them at once. To bake muffins in pans or custard cups, grease the pans or cups well and half fill with the drop batter and then bake in a hot oven for fifteen minutes. OATMEAL MUFFINS Put two cups of oatmeal through the food chopper into the mixing bowl and then add One and one-half cups of sour milk. One teaspoonful baking soda dissolved in one tablespoon of cold water. One-half teaspoon- salt. Four tablespoonfuls syrup, Two tablespoonfuls shortening. One cup of sifted flour. Beat to mix and then pour into wdl-greased muffin pans and bake in a hot oven for twenty minutes. MRS. WILSON'S COOK BOOK 39 SOUR MILK GEMS One and one-quarter cups sour milk, Two tablespbonfuls shortening. One teaspoonful soda. One teaspoonful salt. Mix to thoroughly blend and then add One cupful white flour. One and one-half cnpfuls graham flour. Two teaspoonfuls baking powder. Beat to thoroughly mix and then bake for eighteen minutes on well-greased muiSn pans. BRAN MUFFINS Two and onerhalf cups of bran. One and one-half cups of floiir. One teaspoonful salt. Four tablespoonfuls syrup, Two tablespoonfuls shortening. One egg, One and three-quarter cups of buttermilk. One teaspoonful soda. Dissolve the soda in the buttermilk and then beat to mix. Fill into well-greased muffin pans and bake in a moderate oven for twenty-five minutes. Toast the left over muffins. ENGLISH MUFFINS Place in a mixing bowl Two and one-half cups flour. One teaspoon of salt, Two tablespoons of sugar. Two teaspoons of baking powder. Sift to thoroughly mix, then add One and one-half cups of sour milk. One teaspoon of baking soda. 40 MRS. WILSON'S COOK BOOK Dissolve the baking soda in the milk and then mix thoroughly by heating hard. Now place well-greased muffin rings on well- greased hot griddle. Fill the rings half full and bake slowly for fifteen minutes. Turn with a cake-turner when the inner side is nicely browned. NUT GINGER MUFFINS Place in a mixing bowl One-half cup of brown sugar. One cup of molasses. One-half cup of water. One teaspoon soda. Two teaspoons ginger. One teaspoon cinnamon. One-half teaspoon allspice. Six tablespoonfuls shortening. One egg. Three cups of flour. Two teaspoons baking powder. One-half cup finely chopped peanuts. Beat thoroughly to mix and then fill into well-greased and floured muffin pans, filling the pans little more than half full. Bake in a moderate oven for twenty minutes. This amount will makie about eighteen muffins. HONEY AND NUT BRAN MUFFINS Place in a mixing bowl One-half cup of honey. One teaspoon of baking soda. One teaspoon of salt. Two cups of bran. One and one-half cups of flour. Two tablespoons of shortenings Three-quarters cup of finely chopped nuts. One and one-half cups of milk, One egg. MRS. WILSON'S COOK BOOK 41 Beat hard and thoroughly mix and then bake in well-greased muiBn pans in hot oven for twenty-five minutes. Serve with strawberry, orange or pineapple marmalade. SALLY LUNNS Sally Lunns are made from a drop batter and are usually baked in deep layer-cake pans. To serve cut in wedge-shaped pieces — ^like pie — and then split and butter and cover with a napkin. Serve at once. ; Place in a bowl One-half cupful sugar; " '^ ^ ' Four tablespoonfuls shortening. Cream until light and then add One egg. One and one-half cupfuls of equal parts milk and water, Three cupfuls flour, ^ Five level teaspoonfuls baking powder. Beat to a smooth batter and then pour into well-greased pans and bake for twenty-five minutes in a moderate oven. When nearly baked brush the tops quickly with milk and sprinkle well with granulated sugar. One-half cup of finely chopped citron or seeded raisins may be added if desired. CORN MUFFINS Place in a mixing bowl Three-quarters cup co cut fine. Stir until the cheese is melted and then remove from the fire and add One small onion grated, One teaspoon of paprika. One and one-half teaspoons of salt. Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress. COUNTRY CHEESE SANDWICHES Place one cup of country or buttermilk cheese in a bowl and add One-half cup of thick mayonnaise. One onion, chopped very fine. One green pepper, chopped very fine. Two teaspoons of salt, Two teaspoons of paprika. One-half teaspoon mustard. Mix thoroughly and then spread the rye bread with English butter, and then spread the filling between the slices of bread and cut into finger-width strips. 136 MRS. WILSON'S COOK BOOK CHEESE SANDWICHES Place in a bowl One-half cup of grated cheese, and then add One tablespoon of grated onion. Two tablespoons of finely minced green peppers. One teaspoon of salt. One teaspoon of paprika. One-half teaspoon of mustard. Six tablespoons of mayonnaise dressing. Mix thoroughly and then spread between the bread as pre- pared for bread and butter sandwiches. A FEW POINTERS ABOUT VEGETABLES Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content. Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable. PUREE OF PEAS Rub one cup of cooked peas through a sieve and add One cup of milk. One-half cup of water. One tablespoon of cornstarch. One teaspoon of grated onions. One teaspoon of finely chopped parsley. Dissolve the starch in the water and add the balance of the ingredients to the pea puree. Bring to a boil and cook for five minutes. Season with salt and pepper and serve with crou- tons or toast, slices of bread cut in half-inch blocks. MRS. WILSON'S COOK BOOK 137 PEA SOUFFLE Place in a bowl One cup of thick cream sauce, and then rub Four tablespoons of cooked peas through a sieve. Now add Five tablespoons of bread crumbs. One teaspoon of grated onion. One-half teaspoon of salt. One-quarter teaspoon of pepper. Yolks of two eggs. Beat to mix, then fold in the stiffly beaten whites of the two eggs. Pour into a greased baking dish and bake in a moderate oven until firm in the centre. Serve at once. This dish replaces meat. PEA PUDDING Put four tablespoons of peas through a sieve and then place in a bowl and add One cup of thick cream sauce. Four tablespoons of £ne bread crumbs. One well beaten egg. One teaspoon of finely minced parsley. One teaspoon of grated onions. One-half teaspoon of paprika. One-half teaspoon of salt. Mix to blend, then pour in well-greased custard cups. Bake until firm in the centre. Serve in cups, or turn out on a slice of toast and cover with cream of hoUandaise sauce. Note. — Set the pudding in a pan containing warm water while baking. 138 MRS. WILSON'S COOK BOOK BAKED DRIED CORN Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with One small onion, minced fine, Two tablespoons of dried parsley. One teaspoon of salt. One-half teaspoon of white pepper. Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one table- spoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon. SQUASH SQUASH AU GRATIN Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp One well-beaten egg, Two tablespoons of butter, One teaspoon of salt. One-half teaspoon of paprika. Two tablespoons of milk. One tablespoon of finely minced parsley. Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes. MRS. WILSON'S COOK BOOK 139 SQUASH CAKES Wash and cut the squash into pieces and then cook until tender iii boiling water, then drain and rub pulp through sieve. Now measure and place in a bowl One cup of prepared squash, One well-beaten egg. One tablespoon of shortening, One-half cup of milk. One and one-half cups of flour. Two tablespoons of baking powder, One-half teaspoon of salt. One-half teaspoon of paprika. One tablespoon of minced parsley. Beat to mix and then bake as if for griddle cakes on a hot griddle. Serve with maple syrup. SQUASH SOUFFLE One cup of prepared squash pulp. One tablespoon of grated onion. Two tablespoons of finely minced parsley. One tablespoon of melted butter. Two teaspoons of salt. One teaspoon of paprika. One cup of very thick cream sauce. Yolks of two eggs. Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moder- ate oven until firm in the centre, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve. 140 MRS. WILSON'S COOK BOOK SQUASH ITALIENNE One and one-half cups of prepared squash pulp. One and one-half teaspoons of salt. One teaspoon of paprika. Two tablespoons of finely minced parsley. Two tablespoons of finely minced onions. Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve. SQUASH PIE Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve. Measure, and to each cup add One cup of sugar, Two tablespoons of melted butter. Two well-beaten eggs, One cup of milk. One-half teaspoon of nutmeg. Beat well to mix and then pour in a pie tin which has been lined with plain pastry. Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven. BAKED SQUASH Cut a slice from the top of the squash and remove the seeds and the string fibre. Now add One tablespoon of melted butter, One-half teaspoon of salt. One-half teaspoon of paprika. Cover closely with a Kd and then bake in a slow oven until the pulp is tender, usually about thirty minutes. Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve. MRS. WILSON'S COOK BOOK 141 SQUASH BISCUIT Place in a bowl Three and one-half cups of sifted flour, One teaspoon of salt^ Fiye teaspoons of baking powder. Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes. Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way. OMELET IN TOMATO CASES Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres. Place the tomato in well-greased custard cups and then break in a bowl four eggs ; then add Four tablespoons of water, One teaspoon of salt. One-half teaspoon of pepper. Beat to mix and then fill into the prepared tomato. Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add One teaspoon of butter. Dash of paprika. Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes. Turn on a slice of toast and cover with cream sauce. 142 MRS. WILSON'S COOK BOOK BAKED TOMATOES, CHELSEA Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon. Now grease custard cups and place the tomatoes in the cups. Now shred very fine one ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl Two eggs. Then add Three-quarters cup of milk^ One-half teaspoon of salt, One-half teaspoon of paprika. One teaspoon of grated onion, Two teaspoons of finely minced parsley. Beat to mix and then chop fine the pulp from the tomatoes. Place one teaspoon of this pulp in each tomato. TOMATOES, COUNTRY STYLE Select smooth, firm tomatoes cut in half and then place in a deep dish. Cover with cracked ice and serve with the follow- ing dressing: COUNTRY DRESSING Place in a bowl Three tablespoons of salad oil. One tablespoon of vinegar. One teaspoon of sugar. One teaspoon of salt. One-half teaspoon of white pepper. One-quarter teaspoon of mustard. Beat until creamy and then serve ice cold. MRS. WILSON'S COOK BOOK 143 TOMATO FRITTERS Select firm tomatoes and then cut in one-half inch slices. Dip in the prepared batter and then fry until golden brown. Serve with cream sauce. How to prepare the batter : Place one egg in a bowl and add One cup of water. One teaspoon of salt. One-half teaspoon of pepper. Beat.to mix and then add Two tablespoons of grated onions. One and one-half cups of flour. Two teaspoons of baking powder. Beat to a smooth batter and then dip the tomatoes into it. Fry quickly until golden brown. SPINACH Let us first begin with the washing of the spinach. Take your cleanser and scour out the sink and then scald it with boiling water. Now place a clean cloth over the drain and turn the spinach into the sink. Use plenty of lukewarm water to wash with. This is necessary to free these crinky little leaves from the sand and grit. Now rinse in plenty of cold water to crisp it. Shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender. Do not add any water. In this manner the spinach is virtually cooked in its own juices. Now turn into a chopping bowl and chop fine and then rub through a coarse sieve and it is ready for use. You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it. 144 MRS. WILSON'S COOK BOOK SPINACH A LA MODE Prepare and cook the spinach as given above and then turn into a sieve and let drain, with a weight, for three hours. Now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add One small onion, minced very fine. The prepared spinach. Heat slowly until very hot and then season with salt and pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg. SPINACH PUDDING Cook the spinach as directed in the above methods and then add One cup of creamed sauce. One tablespoon of grated onion. One cup of fine bread crumbs. One and one-half teaspoons of salt. One teaspoon of paprika. Mix thoroughly and then pour into well-greased baking dish and bake in a hot oven for twenty minutes. SUNSHINE SAUCE FOR VEGETABLES Make a cream sauce, using One and one-half cups of milk. Seven tablespoons of flour. Place in a saucepan and stir until dissolved, using a fork or wire whip. Bring to a boil. Cook slowly for five minutes and then add One and one-half teaspoons of salt. One teaspoon of white pepper. Two tablespoons of grated onion. Two well-beaten eggs. Mix thoroughly and then serve with baked peppers. MRS. WILSON'S COOK BOOK 145 SOUFFLE OF SPINACH Cook the spinach as directed in the method and then place one cup of spinach in a bowl and add Yolks of two eggs. One cup of very tiiick cream sauce. One tablespoon of grated onion, Two teaspoons of salt. One teaspoon of paprika. Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish. Bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon. SPINACH NESTS Cook spinach as for spinach a la mode and then chop fine and mould into nests. Place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well- seasoned cream sauce and one teaspoon of grated cheese. Place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat. SPINACH WITH HOLLANDAISE SAUCE Cook the spinach as given in the method and then when ready to serve, reheat and make the HoUandaise sauce as follows : Five tablespoons of salad oil. Three tablespoons of vinegar. One tablespoon of water. One teaspoon of grated onion. One-half teaspoon of paprika. Place in a small saucepan and bring to the boiling point, and then add the yolk of egg. Stir until thick and then add sufilcient salt to taste. Pour over the spinach when ready to serve. 10 U6 MRS. WILSON'S COOK BOOK SPINACH BALLS Prepare spinach as for spinach a la mode and then place in a bowl and add One hard-boiled egg, chopped fine. One tablespoon of grated onion. One and one-half teaspoons of salt. One-half teaspoon of pepper. One tablespoon of salad oil. Mix thoroughly and then form into balls and dip in beaten egg, and then roll in fine bread crumbs and fry until golden brown in hot fat. Serve with lamb chops. PUREE OF SPINACH ALSACE Rub one-half cup of spinach through a sieve and then place in a bowl and add One cup of thick brown gravy. One teaspoon of grated onion. One teaspoon of salt, One-half teaspoon of paprika. Two tablespoons of grated cheese. One well-beaten egg. Five tablespoons of fine bread crumbs. Mix and then pour into custard cups. Bake in a moderate oven eighteen minutes. This will replace meat for luncheon. Cream sauce may be used instead of gravy. SPINACH SALAD Prepare the spinach as for spinach a la mode and then chop fine and place in a bowl, and add One small onion, chopped fine. One teaspoon of salt. One-half teaspoon of paprika. Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp lettuce leaves and serve with French dressing. MRS. WILSON'S COOK BOOK 147 SPINACH A LA BOURGEOIS To one-half cup of leftover spinach add One tablespoon grated onion. One cup of cream sauce. One hard-boiled egg, chopped fine. One teaspoon of salt. One-half teaspoon of pepper. Mix and then place in a baking dish and sprinkle with grated cheese. Bake in a hot oven for eighteen minutes. Serve in place of meat for luncheon. SPINACH— SCOTCH STYLE Place in a bowl One cup of prepared spinach. Three-quarters cup of thick brown gravy. One and one-half teaspoons of salt. One-half teaspoon of white pepper. Beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes. HOW TO PREPARE A STOCK POT Select a pot that has a close-fitting lid and keep it for this purpose. The usual proportion is a one-gallon pot for a family of six. You will require one pound of bones to every quart of water, and One large onion. One medium sized carrot. One medium sized turnip. One faggot of soup herbs. Also one and one-half pounds lean meat to every four quarts of water or less. Have the butcher crack the bones well and then rinse them under cold water and 148 MRS. WILSON'S COOK BOOK place in the pot, together with meat and the seasoning. Add the required amount of cold water and bring to a boil. Cook very slowly for three and one-half hours. Strain the liquid and discard the bones and vegetables. Set the liquid aside to cool and remove the cake of fat when it hardens. Now place the liquid in a saucepan and boil for twenty minutes. It may now be used for stock, soups, broths, gravies and sauces. Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, trimmings and bones that you may have on hand. Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add One can of tomatoes. One cupful of diced carrots. One-half cup of diced onions. One-half cup of barley. One cupful of diced potatoes, One-half cup of diced turnips. One-quarter teaspoon of powdered thyme. Two tablespoons of finely chopped parsley. One tablespoon of dried celery leaves. Cook slowly for one hour for a good vegetable soup. To give the soup body, add Three-fourths cup of flour. Dissolved in One cup of cold water. Cook ten minutes and then serve. BEAN SOUP Soak one pint of marrow-fat or soup beans over night. In the morning wash and place in soup kettle with two quarts of MRS. WILSON'S COOK BOOK 149 water, bring to a boil, turn in colander, and let drain and rinse under cold water. Return to soup kettle and add Four quarts of water. One faggot soup herbs. One teaspoon thyme. One cup finely chopped onions. One carrot cut in tiny dice. Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown ; add to the bean stock, mashing beans well. Serve. Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner. BOUILLON Two and one-half pounds shin beef with bone. One stock celery. One carrot, sliced thin. Two onions. One clove. One bay leaf. One poimd veal bones. Remove bone and cut meat in small pieces, brown quickly in hot pan, place in soup kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours ; strain through napkin, season and clarify white of egg and crushed egg shell. To clarify: Set soup aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg shell and one- Half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water — lift from stove, set aside to settle and strain through piece cheesecloth. 150 MRS. WILSON'S COOK BOOK MOCK TURTLE SOUP One calf's head. Clean and thoroughly wash head, removing tongue and brains. Place the head in stock pot, then add Five quarts cold water. Two carrots, cut in dices. Three-quarter cup sliced onions. One fagiot soup herbs, One-half teaspoon sweet marjoram. One-half teaspoon thyme. One-half cup celery leaves. Bring to a boil and cook slowly until meat leaves the boiies, lift head ; cut part head in tiny dice, using about two cups of the meat ; do not add to the mock turtle yet. Now place in frying pan One-half cup of shortening. Three-quarters cup of flour. Brown flour a deep mahogany brown — add part of the stock tQ blend into thick sauce — bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add One tablespoon salt, One teaspoon white pepper. Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top ; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf's head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine. MRS. WILSON'S COOK BOOK 151 OXTAIL SOUP Have butcher cut tail in pieces ; soak ox-tail in warm water for one-half hour. Wash and wipe dry, now roll each joint in flour, place one-half cup of shortening in soup kettle, add the ox-tails and brown well, then add one-half cup flour, browning a deep mahogany brown; now add Three quarts cold water, One bunch soup herbs. Four onions chopped fine. One carrot cut in dice. One teaspoon .of thyme. Cook slowly for three hours, season with pepper and salt and juice of one-half lemon. MULLIGATAWNY SOUP Place in a saucepan Three pints of chicken stock. One cup diced apples. Four onions chopped fine. One carrot cut in dice. One clove. One-half teaspoon of thyme. Simmer slowly for one-half hour. Now place in frying pan Four tablespoons bacon fat. One-half cup of flour. One-half teaspoon curry powder. Blend together, and then add one pint of cold water, and as soon as it is thoroughly blended turn into the soup ; stir to prevent lumping and bring quickly to a boil ; cook ten minutes ; strain through cheesecloth; add juice one-half lemon and one- half cup of finely chopped chicken meat. Serve. 152 MRS. WILSON'S COOK BOOK FRENCH PEA SOUP Soak one cup of dried peas over night and then in the morn- ing drain and place in a saucepan, adding Two quarts of water. Simmer gently until tender and then pass through a sieve and add Two large onions, grated. Two tablespoons of parsley, minced fine. Sis whole cloves. One small bay leaf. One-half cup of strained canned tomatoes. Simmer slowly for thirty minutes and then serve with toasted strips of bread. FAGGOT OF SOUP HERBS Divide one leek into three parts and cut from the stem up. To this piece of leek add Four branches of thyme. Two branches of parsley. One piece of carrot, cut in a strip three inches long. Two branches of celery. One small pepper pod. Tie with a string and dry in a warm place. When dry put in a glass jar to be used as needed. Many varieties of soups may be made from the plain stock with just a few minutes' work. Clear tomato soup : To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve. Noodles, maca- roni or any cooked vegetable may be added. For clear soup: Add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock. When making MRS. WILSON'S COOK BOOK 153 cream soups, if you will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor. Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath. Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place. Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use. PEPPER POT Place in a saucepan Two cal'^es' feet, cut in pieces, One pound' cooked honeycomb tripe, cut in small blocks. One cup of finely chopped onions. One bunch of soup herbs. One teaspoon of sweet marjoram. Two whole cloves. Two whole allspice. Four quarts of water. Bring to a boil and cook slowly for three hours. Remove the calves' feet, remove meat from the fat, chop meat fine and return to soup, then add three cups of finely diced potatoes and tiny dumplings made as follows : Place in a mixing bowl One cup of flour, One^half teaspoon of salt. One-half teaspoon of pepper. One-half teaspoon of thjrme. One tablespoon of finely minced parsley, One teaspoon of baking powder. Four tablespoons of water. Mix to a dough and then work well to blend. Make into small balls the size of a large pea. Drop into the pepper pot and cook for fifteen minutes. Season with salt and pepper and then serve. 154 MRS. WILSON'S COOK BOOK FRUIT SOUP The French, Swiss and Danish housewives serve during the summer a delicious fruit soup. In Normandy, during apple- blossom time, the petals of the fruit are picked as they fall and are used for fruit soup, blossom jelly and perfume and dis- tilled water. HOW TO MAKE THIS SOUP You may use any fruit desired ; wash to thoroughly cleanse, and to each pint of crushed fruit allow three pints of water. The fruit must be packed solidly. Place in a kettle and cook until the fruit is soft and then rub through a fine sieve. Now measure and add One-half cup of sugar, Three tablespoons of cornstarch, dissolved in Four tablespoons of cold water to each pint of the fruit puree. Bring to boil and cook five minutes. Remove from the fire and add yolk of one egg. Beat very hard and then fold in stiffly beaten white of egg ; season slightly with nutmeg, chill and serve. Strawberries, blackberries, raspberries, huckleberries, cher- ries, grapes, currants, apples, peaches, pears, oranges, lemon and quinces may be used for these soups. They are delicious when served ice cold on a hot day. MEATS Use oven for baking and boiling and then cook your meats in the old-fashioned English way by direct contact with the flame. This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range ; then place in the roast, steak or chops, upon the broiler ; turn MRS. WILSON'S COOK BOOK 155 every few minutes. The roast must be placed farther from the flame to prevent burning. A good rule for this is to keep roast- ing meat four inches from the flame, steaks and chops two and one-half inches and fish three inches. The placing of water in the broiler pan prevents fat from catching fire. This liquid may be allowed to cool and then the fat may be removed and clarified and used for other purposes. Baste roast with one pint of boiling water while cooking. ROASTING AND BAKING MEATS Roasting or grilling is done before open fire, the meat being turned frequently, so that all sides may be cooked alike. The meat is basted with its own fat. This method of cooking meat is used daily in Europe, but not much used in this country. When a piece of meat is large it is roamed. Meat cooked in an oven by radiated heat is frequently called in this country " roasting." It is well known and needs little description. When baking meat always use a wire rack to lift the meat from the bottom of the pan. This will insure even cooking. Use the broiling oven in the gas range for roasting, placing rack sufficiently low. Have the oven hot enough to brown the meat quickly, then reduce the heat so that it will cook evenly; turn the roast three times during this process. Allow one-half an hour after placing meat in the oven be- fore counting time. This is necessary so that the meat may reach the required temperature to start cooking. To bake (oven roast) use same process, using regular oven. Start counting time after meat is one-half hour in oven and allow twelve minutes to the pound for very rare, fifteen minutes for rare, eighteen minutes for medium and twenty for well done. Baste the meat with the liquid in the pan every fifteen minutes. Do not add seasoning to the meat while cooking. It 156 MRS. WILSON'S COOK BOOK is a well-known fact that salt will cause the juices and flavoring of the meat to dissolve and therefore become lost. Season steaks and chops just before serving. Season roasts five minutes be- fore removing from the oven. Always make the gravy after removing the meat from the pan. Note. — ^Never dish meat on a cold platter. The contact of a cold dish with the hot meat will injure its delicate aroma. In many portions of France and England chops and steaks are served upon platters set over a bowl of hot water or a special fuel that can be burned in a container that holds the platter. When serving a large steak always have a cover of metal or another hot dish turned over the meat to prevent it chilling. CORRECT METHOD OF BOILING MEAT Place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added. Then place the saucepan in a position where it will cook just below the boiling point for the required length of time. Constant and rapid boiling will cause the albumen in the meat to harden; therefore, no amount of cooking afterward Tvdll soften the fibre. It will only cause the meat to fall apart without being tender. It is important to keep the saucepan closely covered. This will prevent the delicate aroma from evaporating. Braising: Meat is placed in a hot saucepan and turned quickly and frequently. It is cooked in its own juices in a closely covered saucepan. Steaming : Cooking meat by placing in steam bath or steamer. Grilling: Cooking meat over a hot fire on a grill made for the purpose. Broiling: A very hot fire is necessary for this mode of cook- ing meat. Only the choicest, tenderest, and most delicate cuts are suitable for cooking by this method. The strong heat in- MRS. WILSON'S COOK BOOK 157 stantlj coagulates the albumen by searing it, thus retaining all its juices and flavor. That this method may be successful it is very necessary that the meat be turned every few minutes. This also insures it being cooked evenly. Pan Broiling: This is another method of cooking the fine cuts of meat when it is not possible to broil them. Broiled meat is more healthful and also less wasteful than any other form of cooked meat. TO PAN BROIL Heat an iron frying pan red hot, then place in it the meat. Turn it constantly. TIME FOR ROASTING MEAT IN GAS BROILER Beef, eighteen minutes to the pound. Lamb and mutton, twenty-one minutes to the pound. Veal, twenty-five minutes to the pound. Chicken or duck, eighteen minutes to the poimd without filling and twenty-five minutes to the pound with filling. Fish, fifteen minutes to the pound. Au gratin dishes, meat pie and various vegetables may be cooked at the same time. PORK Pork should be sweet-smelling — ^the fat clear white and flesh good pinkish color. Loin for chops, crown roast. BOILED PORK Plunge pork in boiling water and cook, allowing twenty-five minutes to the pound. 158 MRS. WILSON'S COOK BOOK TO ROAST LOIN Wipe with damp cloth, pat in plenty of flour, place in a roasting pan, place in hot oven for thirty minutes. Now reduce heat to moderate and roast, aUowing thirty minutes to the pound; baste with boiling water after meat is in oven one- half hour. Fresh ham and shoulder may be roasted in same manner. SPANISH KIDNEY STEW Cut three pork kidneys in one-inch pieces, rejecting the tubes and fat, and then soak in warm water and one tablespoon of lemon juice for one hour. Drain, and then parboil and drain and blanch under cold water. Now return to saucepan and add just sufficient boiling water to cover. Cook until tender, and then add One-half cupful of chopped onions. Two red or green peppers, chopped fine. One cupful of tomatoes. One-half cup of cornstarch dissolved in One-half cup of cold water. Bring to boiling point and then add One cupful of cooked beans. One and one-half teaspoons of salt. One-half teaspoon of paprika. One-quarter teaspoon of thyme. Heat to the boiling point and then serve. BRAISED SWEETBREADS Prepare sweetbreads as directed on Page 164 and then remove the tubes and fat and cut into slices. Place two table- spoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions, one cup of mushrooms, toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce. MRS. WILSON'S COOK BOOK 159 SAUSAGE CAKES One-quarter pound of pork sausage^ One-half pound of hamburg steak^ Four onionSj minced fine. Three-quarters cup of prepared bread, Two teaspoonfuls of salt, One teaspoon of paprika. Three tablespoons of finely minced parsley. Mix to thoroughly blend and then form into round sausages. Roll in flour and brown quickly, and then add One-half cup of boiling water. One cup of canned tomatoes. Bring to the boiling point and cook for five minutes. Serve, lift the sausages on fried mush. To prepare the bread : Soak stale bread in cold water until soft and then press very dry. Measure and then rub through a fine sieve to remove the lumps. All the above may be cooked in the fireless cooker or in casserole dishes. MUTTON Mutton is the dressed carcass of the full-grown sheep and is usually prime in animals from three to five years old. If any older than this it lacks flavor and is tough. The cuts of mutton and of lamb are the same, namely: The meat is divided into fore and hind quarters and then cut into the neck, shoulder, rack, breast, loin and leg. The shoulder and leg are used for roasting and may be boned and then filled and rolled. For choice rack, cut to the tenth rib as for the chops. Three ribs and the neck for stewing, meat pies, goulashes, etc. The loin for chops. The French and English have methods of cutting and cook- ing mutton and lamb that made these cuts delicious. 160 MRS. WILSON'S COOK BOOK CHOPS French chops: Cut two ribs thick from the rack. English chops : Cut two inches thick from the loin, including the kidney. TO COOK Trim the chops free from excess fat and then baste with the juice of one lemon. Place in a broiler and cook for ten minutes, turning them frequently. ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS One tablespoon of Worcestershire sauce. Two tablespoons of salad oil, One teaspoon of mustard. One-half teaspoon of salt, One-^half teaspoon of paprika. Juice of one-half lemon. Blend well together and then spread lightly on both sides of the cooked chops. Serve on a hot platter without gravy, with spiced grape or currant jelly. ROAST MUTTON Trim to remove the excess fat and then dust with flour. Place on the rack in the baking pan. Place in a hot oven to brown for thirty minutes. Baste every ten minutes with boiling water. Cook the meat for eighteen minutes to the pound, not counting the first half hour in which the meat starts to cook. Drain off the fat before making the gravy. Mutton and lamb chops may be used for frying purposes. It can be blended with equal amounts of ham, bacon, pork or beef fat. Save every bit of fat and use it for making soap. This fat makes a fine soft soap for scouring and cleaning. MRS. WILSON'S COOK BOOK 161 CURRY OF MUTTON Have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan, to- gether with Two medium sized onions. One carrot, cut in dice. Gently brown the meat before adding any water. When meat is browned add Two cups of boiling water. Cook until tender and then season and thicken the gravy slightly with cornstarch. Now add One-half teaspoon of curry powder. To serve, place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley. GOULASH This is a characteristic dish of the Balkan states. It is made by cutting one-half pound of lean beef (shin) into one- inch thick blocks and three-quarters of a pound of veal cut into small pieces. Roll the meat in flour and then place in a stewing pan. Cover with boiling water and cover closely. Cook the meat until it is tender. Remove the lid and boil the liquid quickly to reduce. Now add : One-half cup of thick sour cream. One tablespoon of paprikaj Three tablespoon^ of grated onion, , Two tablespoons of finely minced parsley. Two teaspoons of salt. Bring to a boil and then simmer for ten minutes. Serve with fried noodles. 162 MRS. WILSON'S COOK BOOK SWEETBREAD PATTIES To make the patty shells place in a bowl two cups of flour and then add One teaspoon of salt. Five teaspoons of baking powder. Rub between the hands to mix and run into the prepared flour One-half cup of shortening. Mix to a dough with a scant two-thirds cup of ice-cold water. Turn on a floured moulding board and either roll or pat out one and one-quarter inch thick. Cut as for biscuits, using a water glass to cut with. The biscuit cutter will not permit cutting with this thickness of dough. Now use small cutter and cut out the centre, lea\dng about one-half inch thickness at the bottom and a wall one-half inch thick around the patty shell. Place on a baking sheet and bake in a hot oven for eighteen minutes. Then fill with braised sweetbreads. BRAISED OXTAILS WITH BAKED DRIED PEAS Soak one and one-half cups of dried peas over night and then in the morning parboil. Place in a baking dish, to- gether with One-half cup of chopped onions, Two green peppers, chopped fine. Two prepared oxtails, One cupful of tomatoes. Two teaspoons of salt, One-half teaspoon of pepper, and sufficient water to cover. Bake in a moderate oven for three hours. To prepare the ox-tails have the butcher cut the tails in two- inch pieces and then soak for two hours in lukewarm water. Wash well and parboil for fifteen minutes. MRS. WILSON'S COOK BOOK 163 CHILI OF BEEF Cut one pound of flank steak in one-inch blocks and then roll in flour and brown quickly in hot fat. Now add Six onions, chopped fine, Three red pimentoes, chopped fine. One cup of tomatoes. One cup of water. Cook slowly until meat is tender and then season with Two teaspoons of salt. One teaspoon of paprika, and add one cup of cooked beans. Heat to boiling point and then serve. MEAT LOAF Two cups of raw meat, minced fine. One cup of onions, chopped fine. Two cups of cold cooked oatmeal. One teaspoon of thyme. One teaspoon of sweet marjoram. One tablespoon of salt. One teaspoon of pepper. One-half cup of stock to moisten. Mix thoroughly and then pack into a well-greased and floured loaf-shaped pan. Place this pan in a larger one con- taining water and bake in a slow oven for one hour. This dish will keep for one week in the icebox. It makes splen- did sandwiches. Select cut from neck then using meat for the loaf Then cover the bones with cold water and then add Two onions. One carrot. One fagot of soup herbs. Cook slowly for one hour. Use this liquid for a stock for making gravy. 164 MRS. WILSON'S COOK BOOK SWEETBREADS POLASKA Select medium-sized sweetbreads, place the sweetbreads m cold water to soak, adding one teaspoon of lemon juice ; soak for two hours and then wash and pat dry. Remove the tubes and fatty particles and then place in a saucepan. Cover with boiling water and cook for twenty minutes. Blanch under cold running water and let cool. Pat dry and then place in icebox until needed. Prepare one pint of cream sauce as follows : Place one pint of milk in a saucepan and add six tablespoons of flour. Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil. Now add One level tablespoon of salt. One level teaspoon of paprika. Two tablespoons of lemon juice, One teaspoon of grated rind of lemon. One-half teaspoon of mustard, One well-beaten egg. Beat to thoroughly mix; then add One cup of cooked peas. One tablespoon of grated onion. The prepared sweetbrehds, cut into three-quarter inch pieces. Mix thoroughly and then fill into the patty shells. Sprinkle the top with fine bread crumbs ; place and bake in a moderate oven for twenty-five minutes. Now while the patties are heat- ing, peel and wash one-quarter pound of mushrooms, using the stem and button. Parboil and then drain. Pan for four minutes in a little butter and then serve as a garnish with the patties. CREOLE BEEF Have the butcher cut two pounds of shin beef, leaving the bone in. Wipe it with a damp cloth and then pat into the meat one-half cupful of flour. Melt five tablespoons of shorten- MRS. WILSON'S COOK BOOK 165 ing in a deep saucepan, and when hot put in the meat. Brown quickly and then turn on the other side. When both sides are browned add Two cups of boiling water. One cup of chopped onions, 'Two carrots cut in dice. One cup of canned tomatoes. Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours. Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours. SHELL FISH Shellfish includes crabs, both hard and soft shell, lobsters, shrimp, terrapin, green turtle, snapper, etc. All shellfish must be actively alive before cooking. This is the essential point and will prevent ptomaine poisoning. Never cook shellfish if they are dead. Remember, they are deadly. Place a boiler of water on the stove and bring to a boil. Add one tablespoon of red pepper and one cup of vinegar, To cook lobster, shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes for the medium size, fifteen minutes for the small and thirty minutes for the large ones. When cooked, remove from the water and place under cold water. Let cool. Place on the ice until needed. To clean crabs break off the claws and then save the two large ones. Then remove the apron pieces of the shell, like a plate under the eyes. Break the shell apart and remove the spongy fingers, sandbag and eggs, if any. Wash well. You now have white oval-shaped pieces of crab meat, that must be picked from its cells. Split with a silver knife and use an oyster fork to pick out the meat. This can be used for au gratin, a la King, ravigotte, deviled crabs, salads, croquettes and crab cakes. 166 MRS. WILSON'S COOK BOOK CRAB MEAT The crab must be afctively alive before cooking. To cook place a large boiler of water on the fire and bring to a boil; add to it One-half cup of vinegar. One teaspoon of cayenne pepper. Then add the crabs and cover closely and boil for twenty minutes. Count time when water boils after adding crabs. FRIED CRAB MEAT Pick the meat from the cooked crabs and mince fine two ounces of bacon. Place the bacon and one and one-half cups of crab meat and two tablespoons of grated onion in a hot skillet and cook until nicely browned. Serve on toast and pour melted butter over the prepared crab meat. CRAB MEAT SERVED IN CREAM Place in a saucepan One and one-half cups' of milk. Six level tablespoons of flour. Stir to blend. Bring to a boil and cook for three minutes. Now add One and one-half cups of crab meat. One green pepper minced! fine, One onion, grated. One teaspoon of salt. One teaspoon of paprika. Grated rind of one-quarter lemon. Juice of one lemon. Two tablespoons of butter. Toss gently, cooking until well heated. Serve in individual ramekins or small custard cups, dusting with paprika. MRS. WILSON'S COOK BOOK 167 FRIED CRABS Clean the cooked crabs and then cut a thin slice from the shell that contains the meat. Dip the meaty part in a salad oil and fry until golden brown in hot skillet. RAVIGOTTE SAUCE One cup mayonnaise. One-half cup finely chopped young green onions, One-quarter cup finely chopped parsley. One-quarter cup finely chopped green peppers, One-quarter teaspoon mustard, One teaspoon paprika. One teaspoon salt. Beat to mix. CRAB MEAT BALLS Mince fine Two ounces of bacon. Two green peppers. One-half cup of canned tomatoes, pressed very dry. Two tomatoes. Three onions. Brown the bacon quickly and then add the finely chopped peppers, tomatoes and onions. Cook gently until soft and dry, then add One and one-half cups of crab meat. One teaspoon of salt. One teaspoon of paprika. One tablespoon of Worcestershire sauce. Mix well and then form into balls the size of a fishcake and roll in flour, dip in beaten egg and fry until golden brown in hot fat. Serve with tartare sauce. 168 MRS. WILSON'S COOK BOOK CRAB RAVIGOTTE Serve crab meat in nests of crisp lettuce with ravi- gotte sauce. CRAB MEAT A LA KING Place in saucepan or chafing dish One and one-half cups of thick cream sauce. Add Three-quarters cup of mushrooms, peeled and cut into tiny pieces and parboiled, Two pimentos chopped fine. One well-beaten egg. One teaspoon salt. One teaspoon paprika. Juice of one-half lemon. Two cups or one-half pound of crab meat. peeled and cut into tiny pieces and parboiled. Toss with fork to mix; heat to boiling point and serve with toast. TRIPE AND OYSTERS Cut one-half pound of cooked tripe into small dice and place in a saucepan and cover with boiling water. Cook for ten minutes and then drain and add One and one-half cups of thin cream sauce. One small onion, grated. Two tablespoons of finely minced parsley, Twenty-five stewing oysters. Bring to a boil and cook for eight minutes, then season with Two teaspoons of salt. One teaspoon of paprika. MRS. WILSON'S COOK BOOK 169 GRILLED OYSTER ON HALF SHELL Allow four large oysters for each service. Have the oysters opened on the deep shell and remove the oysters, wash free from bits of shell and then roll in grated cheese. Replace on shell and then spread each oyster with one-half teaspoon of minced bacon. Sprinkle with fine bread crumbs and then bake eight minutes in a hot oven or broiler. OYSTERS ON THE HALF SHELL Have the oysters opened on the deep shell and remove the oyster. Look over carefully for bits of shell, and then prepare a mixture of One tablespoon of horse radish^ grated. Three tablespoons of catsup, One-half teaspoon of salt, One teaspoon of paprika. Mix and dip oyster into the sauce, then roll in finely grated cheese. Serve ice cold. OYSTER COCKTAIL Sauce for the cocktail can be made from One-half cup of finely chopped onions. Place in a saucepan and cook until the onions are soft and then rub through a fine sieve and add One tablespoon of horseradish. One tablespoon of Worcestershire sauce, One teaspoon of salt. One teaspoon of paprika. Beat to thoroughly mix and add five small oysters for each service. 170 MRS. WILSON'S COOK BOOK OYSTER PIE Make a pastry of One cup of fiour^ One-half teaspoon of salt. One teaspoon of baking powder. Sift and then rub in four tablespoons of shortening, and then mix to a dough with five tablespoons of water. Roll out one-half of the pastry one-quarter inch thick and then line a deep pie tin with the pastry. Then place in layers of the oysters and season with Salt, Pepper, One-quarter teaspoon of grated onion, One teaspoon of finely minced parsley. Now another layer of oysters and then the seasoning. Now pour over all one cup of very thick cream sauce. Roll out the balance of the pastry and cut in one-inch-wide strips. Place lattice fashion over the tops of the pie and wash with water and bake in a hot oven for forty-five minutes. CRAB MEAT AU GRATIN Place in a bowl Two cups thick cream sauce, One and one-quarter cups crab meat. One onion grated. Three tablespoons finely minced parsley, One and one-half teaspoons salt. One-half teaspoon white pepper, One-half teaspoon paprika. Mix with fork, turn into au gratin dish, sprinkle the top with fine bread crumbs, dot with bits of butter and then sprinkle MRS. WILSON'S COOK BOOK 171 two tablespoons grated cheese and bake in a moderate oven thirty-five minutes. To prepare cream sauce for a la King and au gratin dishes, use four level tablespoons flour to each cup milk. Dissolve flour in cold milk, bring to boil, cook two minutes ; it is then ready for use. SOFT SHELL CRABS Soft-shell crabs are shedders, that is, the crab has shed his shell and the new one is not yet hard. To clean, insert the finger under the apron-shaped piece and the back part of the shell and remove the spongy fingers, the entrails, etc. Wash and drain well and then roll in flour, dip in beaten egg and then roll in fine crumbs and fry until golden brown in hot fat. Place in a hot oven for ten minutes to cook. Serve with tartare sauce. LOBSTER Lobster may be boiled, broiled and baked and may be served in same manner as crab meat. LOBSTER A LA NEWBURG Place in a saucepan One and one-half cups of milk^ Five tablespoons of flour. Dissolve the flour in the milk and bring to a boil. Cook for five minutes and then add One well-beaten egg. Lobster meat, cut in one-inch blocks. One teaspoon of salt. One teaspoon of paprika. One-half teaspoon of Worcestershire sauce, Juice one-half lemon. 172 MRS. WILSON'S COOK BOOK TO BROIL LOBSTERS Split the live lobster in half. Lay it on its back. Do not cut the back shell through. Remove the entrails and remove the vein through the tail. Wash well and then brush with salad oil and place in broiler, shell side up, and cook for fifteen min- utes. Turn the flesh side up and baste with salad oil or melted butter. Cook for twelve minutes and then remove and serve with melted butter, chili or tomato sauce. TO BOIL Plunge the lobster into boiling water and cook for twenty minutes, for medium lobster. Cool, break apart, discard entrails and fine vein running down the centre of the tail. Break open the claws and remove the meat. This meat and that of the belly and tail may be used for salads, ravigottes, au gratins, croquettes, cutlets, a la King and terrapin style. SAUCE TO SERVE WITH FISH— FOR BOILED FISH One cup of fish stock (Court Bouillon), One-half cup of milk. Three level tablespoons of cornstarch. Dissolve the starch in the milk and then add the fish stock. Bring to a boil and cook slowly for eight minutes. Add One tablespoon of butter, One teaspoon of salt. One teaspoon of paprika. One teaspoon of grated onion. One well-beaten egg. Beat thoroughly to mix and then bring to heating point. Serve. MRS. WILSON'S COOK BOOK 173 TARTARE SAUCE FOR FRIED FISH One cup of mayonnaise dressing. One medium sized pickle, chopped fine, One tablespoon of grated onion, Two tablespoons of minced parsley. One teaspoon of paprika. One-half teaspoon of mustard. One teaspoon of salt. Blend well before serving. HOLLANDAISE SAUCE One-half cup of salad oil. One onion gprated. One teaspoon of paprika. One teaspoon of salt. Five tablespoons of vinegar. Heat slowly until hot and then add Yolks of two eggs. Stir until thick and then add one tablespoon of finely minced parsley. If this should curdle, add two tablespoons of boiling water. Beat hard. BROILED SHAD ROE Wipe the roe and then parboil for five minutes. Now wipe dry and then dust very lightly with flour and then brush with bacon fat. Place on the broiler and cook for ten minutes. Lift to a hot platter and spread with this sauce : Place on a plate Two tablespoons of butter. One tablespoon of lemon juice. One tablespoon of grated onion, , One tablespoon of finely chopped onion, One teaspoon of salt. 174 MRS. WILSON'S COOK BOOK BAKED SHAD Select a two and one-half pound shad. Have the fish dealer clean and prepare it for baking. Now prepare a filling as follows: Place in a bowl One cup of breadcrumbs. Two onions, chopped fine. Two tablespoons of finely chopped parsley. One and one-half teaspoons of salt. One teaspoon of pepper. One-half teaspoon of thyme. One egg. Two tablespoons of salad oil. Mix well and then fill into the fish. Sew the opening with a stout string and a darning needle. Pat the flour into the fish. Place in a baking pan and bake in a hot oven for one hour. Baste every fifteen minutes with one cup of boiling water. Now, if you place a strip of cheesecloth under the fish you will be able to lift it without breaking. Use the leftover portions for shad au gratin for Monday night's dinner. PLANKED SHAD Have the fish dealer split the shad for planking. Soak the plank in cold water for two hours and then place the fish on the plank, and brush it with lemon juice. Place in the lowest part of the broiler of the gas range. Begin to baste with cold water after the fish has been in the oven for twelve minutes. Allow thirty minutes for planking a two and one-half pound shad. LONG ISLAND DEEP SEA PIE Grease a deep baking dish and then sprinkle with fine bread crumbs. Now place a layer of finely diced potatoes in the bottom of the dish. Next a layer of cooked fish, cut into pieces the size of a walnut. Next a layer of sliced onions ; then a layer MRS. WILSON'S COOK BOOK 176 of sliced tomatoes; repeat, making two layers. Season each layer with salt, pepper and finely minced parsley. Now pre- pare a sauce as follows: Place One and one-half cups of milk in a saucepan. Six level tablespoons of flour. Stir until the flour is dissolved and then bring to a boil. Remove from the fire and add Two tablespoons of Worcestershire sauce. One well-beaten egg. Pour over the prepared pie. Place a crust on top, making three or four gashes in it to permit the steam to escape. Bake in slow oven one hour. APPETIZERS The appetizer is a small morsel of food served at the begin- ning of the meal, causes a free flow of digestive juice and thus helps the digestion. During the growing season these canapes may be scullions, served icy cold, radishes, cold and crisp and cut into thin pieces, but still left on the stem; well-cleaned, crisp, crinkly watercress ; coleslaw, with celery ; coleslaw with green and red peppers or with scullions, or with, bacon or ham nicely browned ; or just a slice of full ripe tomato, spread with mayonnaise and dusted with grated cheese or paprika. Many, housewives have the impression that the preparation of the delicious accessories of the cosmopolitan meal is expensive. Well, I hardly need tell you that the French housewife is noted for her thrift and that these dainty tidbits are frequently portions of leftovers from a meal, sometimes the scrapings 176 MRS. WILSON'S COOK BOOK of a saucepan or a tablespoon of meat, vegetables and gravy. Have you ever had just a small piece of fish left over, entirely too small to serve by itself? And rather than leave it on a plate or saucer to form an accumulation you think, " Well, I can't use it, so into the garbage it goes." Now this tablespoon or two of fish would have made you a few delicious canapes ; by flaking it and then putting it through a sieve. Place it on a platter and then add Two tablespoons of butter. One teaspoon of paprika, One tablespoon of grated onion. One tablespoon of finely minced parsley. Work to a smooth paste and then spread on a narrow strip of toast. Garnish with a slice of hard-boiled egg. The canap^, though it bears a foreign name, is not neces- sarily an expensive addition to the menu for the family, nor is it elaborate. This delectable morsel is rather dainty, delicate and used as an appetizer that helps to start and stimulate the digestive juices and thus cause them to flow freely for the digestion of the food. Canapes are usually served cold, on a plate covered with a doily ; the canap6 is placed on this. They need not all be alike ; the bread may be cut with various sandwich cutters or it may be cut into finger widths and then toasted lightly and spread with the prepared paste. Meat, chicken, cheese, nuts, olives, etc., may be used in place of the fish. If you have just a spoonful or so of peas, beans, spinach, cauliflower or asparagus you may use it in place of the fish, thus making a vegetable canap6. Try two canned pimentos in place of either meat or fish. MRS. WILSON'S COOK BOOK 177 EGG CUTLETS Make a cream sauce, using six level teaspoons of Hour to one cup of milk. Dissolve the flour in the milk ai^d then bring to a boil. Cook for five minutes and then cool and place in a bowl and add two hard-boiled eggs chopped fine and Two tablespoons of finely chopped parsley. One tablespoon of finely grated onion. One and one-half teaspoons of salt, One teaspoon of paprika. One-quarter cup of fine bread crumbs. Mix and then pour on well-greased platter. Cool for four hours. To mould, form into shape and then dip in flour, then in beaten egg and then in fine bread crumbs. Fry until golden brown in hot fat or vegetable oil. Serve with tomato sauce. BAKED EGGS IN CORN CASES Make ten corn muffins from the following mixture: One and one-quarter cups of milk. One egg. Two tablespoons of syrup. Two tablespoons of shortening. Beat hard to mix and then add One and one-quarter cups of sifted flour. Three-quarters cup of commeal. Five teaspoons of baking powder. Beat thoroughly to mix and then pour into weU-greased muffin pans and bake for thirty-five minutes in a hot oven. Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce. Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce. 12 178 MRS. WILSON'S COOK BOOK SPANISH OMELET Beat whites of three eggs untU stiff, then carefully cut and fold in yolks of three eggs. Then when well blended, pour in hot frying pan containing three tablespoons of shortening; cook slowly, shaking frequently until mixture is dry on top. Now spread with a filling prepared as follows : Place in a bowl Two tablespoons grated! onion. One-half cup of well-drained tomatoes, Four olives, chopped fine. Two tablespoons of finely minced parsley. One-half teaspoon of paprika. Cook this mixture in two tablespoons of shortening until hot, spread on omelet, fold and roll, turn on hot dish, sprinkle with paprika and garnish with finely chopped parsley. EGGS A LA GRENADIER Cook three ounces of macaroni and then place in a bowl, and season highly Add One onion, chopped fine. Two tablespoons of finely chopped parsley. Now fill into fire pimentos. Place in a baking pan and bake for fifteen minutes. Remove and then place on a hot platter, flattening well; then place one poached egg on each pepper. Cover with cheese sauce and garnish with parsley. CODDLED EGGS Place a teaspoon of butter in an egg glass or custard cup. Break in two eggs, then add one teaspoon of butter and place in a cup of cold water. Bring to a boil and cook for three minutes. Lift cups on saucers, dust the eggs lightly with paprika, and serve. Use two eggs for each service. MRS. WILSON'S COOK BOOK 179 How to utilize and serve leftover food so there will be no actual waste has perplexed many young housewives, and as one woman writes me : "I try to keep down the leftovers, but every once in so often they just rise up and conquer me." Every housewife knows that, no matter how carefully she plans there is sure to be a small quantity of leftover meat, gravy or vegetables. And just what to do with them is almost a daily problem. Two essentials are necessary to successfully utilize leftovers: First, good seasoning; second, attrac- tive appearance. The French excel in serving leftovers because they so thor- oughly understand the art of flavoring and seasoning. The French housewife knows very well that she may only have a pot au feu to serve to the family, but the family knows that the delicate, attractive manner in which the food is put on the t^able would appeal to the epicure, though the table is but a plain ash top, scoured to the whiteness of the snows. HOW TO PREPARE A FAGGOT OF SOUP HERBS Place in separate piles: One branch of parsley. One-quarter leek. Two branches of thyme, One-half carrot, cut lengthwise. One bay leaf. Tie in bunches and then dry thoroughly and place in a fruit jar until needed. FRENCH SEASONINGS Each housewife prepares her own seasonings from her gar- den. You know, she grows them in the garden, and as the leaves become abundant she picks them each day, dries them thoroughly, and then places them in separate containers. She prepares the faggots of soup herbs and has them ready for instant use. 180 MRS. WILSON'S COOK BOOK GARLIC Few American persons know of the garlic but as a rank, pungent flavor. To the foreigner garlic is as sweet tasting as the onion and its flavor delightful in food. Just that dash that it needs to give it zest. Separate a clump of garlic into cloves and then peel and place in a fruit jar. Now bring one pint of white wine vinegar to the scalding point and then pour.it over the garlic. Place on the cover and set in a warm place for two days. Use this vinegar for seasoning gravies and use the garlic, cut into tiny bits the size of a pinhead, for flavoring. For serving, use individual ramekin casseroles, baking shells, and thus make for eflicient and quick handling of the food, in which the food itself is presented in a most attractive way. A good blend of seasoning is most important, so I am going to give- you a French housewife's secret. Mince four medium-sized onions very fine, then place in a bowl and add Six tablespoons of salt. Two teaspoons of paprika. One-half teaspoon of thyme, One-hjJf teaspoon of sweet marjoram, ' One-quarter teaspoon of sage. Pinch of cloves. Pinch of allspice. Rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours. Put through a fine sieve. Place in a bottle and use one teaspoon of this mixture in place of salt. The average housewife seldom thinks of using such herbs as sweet basil, sorrel, tarragon, leek and chervil, yet they give a delicious flavoring not only to soups, stews, ragouts and goulashes, but to made dishes. They can be grown in the kitchen garden. A good sauce is important, and not only increases the portion, but also gives it an attractive appearance. Leftover meats and vegetables may be turned into palatable food with just a little time and energy. The basis of all cro- MRS. WILSON'S COOK BOOK 181 quettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste. Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or butter to the cream sauce. The true secret to good croquettes or cutlets is to have the mixture rich and creamy. Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs. Now fry until golden brown in hot fat. How to make the foundation : Place in a saucepan : One cup of milk, Seven level tablespoons of flour, Stir to dissolve the fiour and then bring to a boil. Cook slowly for five minutes and then add the flavoring and seasoning. Set aside to cool and then mould. Form into croquettes, roll in flour, dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat. NUT AND PEPPER CROQUETTES Two green peppers. Two medium-sized onions. Mince very fine and then parboil and drain. Turn on a cloth and pat dry. Place in a bowl and add One cup of cream sauce, made as given in the method. One-half cup of finely chopped nuts. One teaspoon of salt. One teaspoon of paprika. Three tablespoons of grated cheese. Mix thoroughly and then pour on a large platter and allow to cool, then finish as directed for cheese croquettes. 182 MRS. WILSON'S COOK BOOK LIMA BEAN CROQUETTES Wash and soak overnight three-quarters cup of baby lima beans. In the morning parboil until tender and then drain until very dry. Now put One green pepper. Two medium-sized onions. Four pieces of bacon, through a food chopper. Place in a pan and cook uij^ the onions and peppers are soft. Drain free from fat and then put the beans through the food chopper and add : ' '''^- The prepared peppers and onions and bacon, One teaspoon of paprika. Two tablespoons of finely minced parsley. One teaspoon of Worcestershire sauce Mix thoroughly and then mould into croquettes and dip in flour, then in beaten egg, and roll in fine bread crumbs. Fry until golden brown in hot fat. Leftover meat may be minced fine and seasoned as follows : Put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and One large onion. Four branches of parsley. Place the mixture in a bowl and add One teaspoon of salt. One teaspoon of paprika. One cup of cream sauce, made as directed in the method, then the finely chopped meat and one teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to mould. Form into croquettes and roll in flour, dip in beaten egg and then roll in fine bread crumbs. Fry in hot fat. Cold beef, lamb, chicken, veal, ham or crab meat or fish MRS. WILSON'S COOK BOOK 183 may be used for this delectable method of serving an entree. Nuts, eggs, cheese, both cottage or pot, and store cheese, may be used. Dried peas, lima beans, navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes. The difference between a croquette and a cutlet is just in the shape. Croquettes are shaped either in the cylindrical or coni- cal forms and cutlets in flat, either round, triangle or chop shape. To prepare the egg for dipping add four tablespoons of evaporated milk and beat hard to thoroughly blend. Place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette. To prepare the crumbs dry all pieces of stale bread thor- oughly. No bit is too small, a crust or even the crumbs left from cutting the bread. Put the well-dried bread through the food chopper and then sift through the colander ; either put the coarse crumbs through the food chopper the second time or keep them for au gratin dishes. Always serve either cream or tomato, sauce with croquettes and cutlets and garnish them with parsley or cress. BLACKBERRY PUDDING Place in a mixing bowl : One cup of flour. One and onchalf cups of fine bread crumbs. One-half teaspoon of salt. One tablespoon of baking powder. One egg, One and one-half cups of water. Two cups of well-cleaned blackberries, One-quarter' teaspoon of nutmeg. Beat to mix and then pour into a pudding dish and bake forty-five minutes in a slow oven. Serve with sweet spiced blackberry sauce. 184 MRS. WILSON'S COOK BOOK MARMALADE PUDDING Place in a mixing bowl : One and one-half cups of fine bread crumbs, Three-quarters cup of flour, One tablespoon of baking powder. One-half cup of finely chopped suet. Three-quarters cup of brown sugar. One teaspoon of nutmeg, Two eggs. One cup of milk. Beat to mix and then grease and flour a mould. Put four tablespoons of marmalade in the bottom and then put in two- inch layer of batter. Spread with the jam and then repeat with the batter. Repeat this process until the mould is three- quarters filled. Have the batter on top. Cover and boil for one hour. Then unmould and serve hot or cold with thin cream. PEACH CRUMB PUDDING Grease a baking dish thoroughly and then dust it well with the fine bread crumbs. Now place in a mixing bowl : Yolk of one egg. One cup of brown sugar. Cream and then add Two tablespoons of shortening. Two cups of bread crumbs, Two cups of stewed peaches. One-half cup of flour. One tablespoon of baking powder. One-half teaspoon of nutmeg. Mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes. Let cool and then turn from mould. MRS. WILSON'S COOK BOOK 185 COLONIAL CREAM Wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water. Cook until the tapioca is soft and clear. Remove from the fire and partially cool. Pour upon stiffly beaten white of one egg. Now add One-half cup of sugar. One-half cup of cocoanut. One-half cup of finely chopped nuts. Beat to thoroughly mix and then pour into sherbet cups. Chill and top with one tablespoon of whipped cream or fruit whip. RASPBERRY FRUIT BETTY Cook one box of raspberries with One-half cup of water. One-half cup of sugar. Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add One and one-half cups of fine bread crumbs. One-half cup of flour. Two teaspoons of baking powder, One-half teaspoon of salt. One-half cup of brown sugar. One-half teaspoon of cinnamon. Two tablespoons of melted shortening. Yolk of one egig. Beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes. Serve with fruit sauce made from White of one egg, One-half glass of jelly. Beat until this mixture holds its shape. Pour over the fruit whip and a little of the leftover raspberry puree. 186 MRS. WILSON'S COOK BOOK RASPBERRY CRUMB PUDDING Scald two cups of milk and then pour into a bowl and add : Two tablespoons of shortening. Three-quarters cup of sugar, One cup of bread crumbs. One-half teaspoon of salt. Beat to mix and then cool and add One cup of flour. One egg), One tablespoon of baking powder. One and one-half cups of prepared raspberries. Beat to mix and then pour into a pudding dish and bake for forty minutes in a slow oven. Serve either hot or cold with raspberry fruit sauce. CHERRY CUSTARD Stone one-half pound of cherries and then place in a sauce- pan and add One cup of sugar. One-half cup of water. Cook slowly until the fruit is tender and then measure and place Two cups of the prepared cherries. One cup of milk. Three eggs, in a bowl and beat to thoroughly mix. Pour into custard cups and then set in a pan of warm water and bake in a moderate oven until firm in the center. MRS. WILSON'S COOK BOOK 187 BUTTERMILK BAG PUDDING Use a pudding cloth to cook this pudding. Wash the cloth in warm water and then rub with shortening and dust with flour. Now place in the mixing bowl One cup of buttermilk, Two level teaspoons of baking soda. One-half cup of sirup, ' One cup of brown sugar. Three-quarters cup of finely chopped suet. Three cups of flour. One teaspoon of ginger, TWo teaspoons of cinnamon. One-half teaspoon of nutmeg. One cup of seeded raisins, or well-cleansed fresh fruit. Mix thoroughly, and then tie in the prepared cloth and allow room in it for the pudding to swell. Plunge into boiling water and boil for one and one-quarter hours. Serve with sweetened cream sauce or fruit custard sauce. VANILLA PUDDING Three-quarters cup of sugar. One egg. Cream well and then add Four tablespoons of shortening. One cup of flour. One cup of bread crumbs. One teaspoon of salt. One tablespoon of baking powder. One cup of milk. Mix thoroughly and then pour in well-greased mould and boil for one and one-quarter hours or bake for forty-five minutes in a moderate oven. Serve with cream sauce. 188 MRS. WILSON'S COOK BOOK BANANA RICE PUDDING Wash one-quarter cup of rice well and then cook until soft and the water is absorbed in the rice, in one and one-quarter cups of water. Now place in a mixing bowl Two and one-half cups of milk^ Two eggs. Three-quarters cup of sugar. Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one tea- spoon of butter and then bake in a slow oven for thirty minutes. RASPBERRY CUP CUSTARD Wash and drain one box of raspberries. Place in a sauce- pan and add One pint of water, One cup of sugar. Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into custard cups and set the cups in a pan, con- taining water. Bake in a slow oven until firm in the centre. CHOCOLATE CORN STARCH PUDDING Two cups of milk. One-half cup of cocoa. One-fourth cup of cornstarch. Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add One-half cup of sugiar. One-half teaspoon of vanilla. One-half teaspoon of cinnamon. Beat well and then pour into custard cups that have been rinsed in cold water to mould. MRS. WILSON'S COOK BOOK 189 OLIVES OLIVE CANAPE Use stoned olives for this. Open a bottle of olives, then drain and put through the food chopper, adding One small onion, One green pepper. Three slices of nicely browned bacon, Four tablespoons of mayonnaise dressing. One teaspoon of salt. One teaspoon of paprika. Mix well and then spread on strips of toast. Garnish with finely chopped white of egg. OLIVE SALAD Place in a bowl One cup of olive meats. Four slices of nicely browned bacon, cut into tiny bits. One onion, grated. Two green peppers, chopped fine. Three-quarters cup of mayonnaise dressing. Mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices of hard-boiled egg. This salad is delicious. OLIVE CHEESE BALLS Place in bowl One cup of cottage or pot cheese. One red pepper, minced very fine. One tablespoon of grated onion. One-half cup of finely chopped olives, One teaspoon of salt. One-half teaspoon of paprika. Form into balls and then place in a nest of lettuce. Serve with French dressing. 190 MRS. WILSON'S COOK BOOK MACARONI, OLIVES AND CHEESE This dish is famous among the mountain folk in Italy and it is served on gala days. Cook four ounces of macaroni for fif- teen minutes in boiling water and then drain and blanch under cold water. Cool, chop fine, and now add One-half cup of pimento olives, chopped fine. One-half cup of grated cheese. Two cups of cream sauce. One large onion, minced fine. Two large red peppers, minced fine. Two teaspoons of salt. One teaspoon of paprika, and a tiny piece of garlic. Mix and then pour into baking dish. Dot the top with bits of butter. Place in a hot oven for twenty-five minutes. OLIVE FILLING FOR MEAT AND POULTRY Two and one-half cups of prepared bread crumbs. One-half cup of finely chopped onions. One-quarter cup of finely chopped parsley. One-half cup of finely chopped olives. One and one-half teaspoons of salt. One-half teaspoon of paprika. One-quarter teaspoon of sweet marjoram, One egg. Four tablespoons shortening. Mix thoroughly and then use for filling meat and poultry. This filling is delicious. To prepare the bread, soak stale bread in cold water until soft and then place in a cloth and press dry. Rub through a sieve and then measure.. Use one-half cup of,j finely chopped stuffed olives to one cup of mayonnaise dressing. MRS. WILSON'S COOK BOOK 191 OLIVE SANDWICH FILLING Put through the food chopper: One bottle of stuffed olives. Two red peppers. One onion. Four branches of parsley. Place in a bowl and add One-half cup of mayonnaise dressing. One teaspoon of salt. One-half teaspoon of paprika. Mix well and then spread between the thinly sliced bread. OLIVE SANDWICHES Remove the stones from one large bottle of queen olives and add One onion. Two red peppers. Put through the food chopper and then add Three-quarters cup of mayonnaise, One teaspoon of salt. One and one-half teaspoons of paprika. Mix and then spread on the prepared bread. OLIVE SAUCE Mince fine, using the food chopper, a sufficient amount of olives, after removing the stones, to measure one-half cup. Place in a saucepan and add One and one-half cups of cream sauce. Two tablespoons of salt. One-half teaspoon of paprika. One-quarter teaspoon of mustard. Blend well and then bring to the boiling point and serve. This sauce may be made, for variety's sake, with one and one- half cups of tomato sauce to replace the cream sauce ; then add two tablespoons of grated cheese. Heat and serve. 192 MRS. WILSON'S COOK BOOK SPANISH MEAT LOAF Place in a bowl One and one-half cups of prepared bread. One cup of finely minced cold-cooked mutton. One cup of pimento olives, chopped fine. One-half cup of finely minced onions. One egg. Two teaspoons of salt. One teaspoon of paprika. One-quarter teaspoon of thyme. One-half cup thick cream sauce. Mix thoroughly and then pack into the prepared loaf- shaped pan. Place in a larger pan containing hot water and then bake in a moderate oven for forty minutes. Serve with olive sauce. To prepare bread, soak stale bread in cold water ; press dry ; rub through fine sieve. OLIVE AND CLAM COCKTAIL Use olive meats for this. Olive meats arc pieces of olives cut from large olives and packed in jars. There are no stones nor waste. Place in a small bowl Three tablespoons of chili sauce. One tablespoon of horseradish. One tablespoon of lemon juice. One-quarter cup of olive meats. One teaspoon of salt. One teaspoon of paprika. One tablespoon of grated onion. Mix thoroughly and then divide into four cocktail glasses. Add three cherrystone or little-neck clams to each glass. MRS. WILSON'S COOK BOOK 193 SAUCES A formula is necessary if the housewife is to have her sauces uniform, so that One level tablespoon of flour and one cup of milk make a thin sauce, as for soups. Two level tablespoons of flour and one cup of milk make a thin sauce. Three level tablespoons of flour and one cup of milk make a medium sauce. , Four tablespoons of flour and one cup of milk make a thick sauce. Five level tablespoons of flour and one cup of milk make a sauce for cutlets, croquettes, etc. Use a saucepan that is scoured bright, add the flour to the cold milk and then stir to dissolve, using fork or wire whip to facilitate the process. Never use a spoon for this purpose, as it is impossible to thoroughly dissolve the lumps. Place on the fire and bring to a boil, stirring constantly. Cook for five min- utes after the boiling point is reached and then remove from the fire and add seasoning. It is then ready to use. If you desire a butter flavor, add one tablespoonful of butter with the seasoning and stir until melted. Part milk and water, stock, chicken broth, oyster or clam juice may be used in place of all milk with very good results. When making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables, or the water in which the fresh vegetables were cooked, may be combined with an equal portion of milk. Many splendid varieties of sauce can be made from the plain cream sauce. For parsley sauce add four tablespoonfuls of finely chopped parsley to bne cup of cream sauce. 13 194 MRS. WILSON'S COOK BOOK ONION SAUCE One-half cupful of cooked onions, rubbed through a coarse sieve, and then add to one cupful of cream sauce. PIMENTO CREAM SAUCE Three canned pimentos, rubbed through a fine sieve and then add to one cupful of cream sauce. SUPREME SAUCE One cupful of thick cream sauce. One-half cupful of mushrooms, pared and cut in pieces and parboiled. Yolk of one egg. Seasoning well to taste. CELERY SAUCE One cup of thick cream sauce. One cup of finely diced celery, parboiled until tender. One teaspoon of salt. One-half teaspoon of paprika. Blend well. ADMIRAL SAUCE One cup of thick cream sauce. Grated rind of one-quarter lemon. Two tablespoons of capers. Two tablespoons of finely chopped parsley. Juice of one-half lemon. Two tablespoons of butter. Stir until well blended and then heat until just below the boiling point. Season. MRS. WILSON'S COOK BOOK 195 BEARNAISE SAUCE One-half cup of thick cream sauce. Yolks of two eggs. One teaspoon of grated onion. Three tablespoons of butter. Blend well, and now add One teaspoon of salt. One-half teaspoon of white pepper, One-half teaspoon of paprika. Juice of one lemon. Stir constantly until scalding hot. This sauce will not curdle if left standing for a few minutes. CREAM HORSERADISH SAUCE One cup of medium cream sauce. Two tablespoons of girated horseradish, Two tablespoons of lemon juice. Three tablespoons of finely minced parsley. One-half teaspoon of mustard, One-half teaspoon of white pepper. One teaspoon of salt. Beat thoroughly to mix. MAINTENON SAUCE (for au gratin dishes) One cup of medium cream sauce. Two tablespoons of grated cheese. Two tablespoons of &iely minced parsley. One tablespoon of grated onion. One and one-half teaspoons of salt. One teaspoonful of paprika. One-quarter teaspoon of mustard. One teaspoon of lemon juice. Bleiul well. 196 MRS. WILSON'S COOK BOOK CHEESE SAUCE One cup of medium cream sauce. Four tablespoons of grated cheese. One teaspoon of salt. One-half teaspoon of paprika. One-quarter teaspoon of mustard. Blend well until the cheese is melted. MUSTARD SAUCE One-half cup of medium cream sauce. Two tablespoons of white wine vinegar. Yolk of one egg. One teaspoon of mustard. One teaspoon of salt. One-half teaspoon of paprika. Beat thoroughly to mix and then heat to the boiling point. In no other part of cookery does the skill of the cook show to advantage as in the way in which the various, sauces are prepared and served. To make a perfect sauce is an art in cooking. Many plain foods, as well as the use of leftovers, may, by the addition of a good sauce, be turned into palatable and attractive dishes. Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day. To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce. This will prevent scorching. MRS. WILSON'S COOK BOOK 197 CUCUMBER SAUCE One cup of thick cream sauce. One small cucumber, pared and grated. One and one-half teaspoons of salt. One teaspoon of paprika. Heat to the boiling point and then cook for five minutes. OYSTER SAUCE One cup of thick cream sauce. Eight medium-sized oysters, chopped fine,' One teaspoon of finely minced parsley. One teaspoon of salt. One teaspoonful of white pepper. Blend well and then heat to the boiling point, and cook for five minutes. MUSHROOM SAUCE Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil. Cook for five minutes and then add One cup of diced and parboiled mushrooms, One weU-beaten egg. One teaspoon of salt. One teaspoon of paprika. Three tablespoons of finely chopped parsley. Beat to mix and then cook for two minutes and use. PARSLEY SAUCE One and one-half cups of cream sauce. One-half cup of finely chopped parsley. Three tablespoons, of butter. Two teaspoons of salt. One teaspoon of white pepper. Beat to mix. 198 MRS. WILSON'S COOK BOOK CREOLE SAUCE One cup of stewed tomatoes. Three onions. One green pepper, chopped fine. Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add Two tablespoons of cornstarch dissolved in One-half cup of water. One teaspoon of salt. One teaspoon of paprika. One-fourth teaspoon of mustard. Bring to a boil and cook slowly for ten minutes and then serve. TARTARE SAUCE One-half cup of mayonnaise dressing. One onion grated. Five tablespoons of finely chopped parsley. One sour pickle, chopped fine. One teaspoon of salt, One-half teaspoon of mustard. One-half teaspoon of paprika. Mix thoroughly and then serve very cold. HERB SAUCE Make one and one-half cups of cream sauce and then add One cup of finely chopped parsley. One tablespoon of grated onion. One-half green pepper, minced fine, One and one-half teaspoons of salt. One-half teaspoon of pepper. Simmer slowly for ten minutes. MRS. WILSON'S COOK BOOK 199 MINT SAUCE Shred a bunch of mint fine, and then place in a saucepan and add Three-quarters cup of water. One-quarter cup of sugar. Bring to a boil and cook slowly for ten minutes. Add one- half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use. ENGLISH MUSTARD SAUCE Place in a soup plate One teaspoon of mustard, One teaspoon of sugar. One-half teaspoon of salt. One-half teaspoon of paprika, Two tablespoons of salad oil. Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice, Beat until thick and then serve. HOLLANDAISE SAUCE Four tablespoons of salad oil. Two tablespoons of vinegar. One tablespoon of water. One teaspoon of salt. One-half teaspoon of paprika. Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir con- stantly until thick. 200 MRS. WILSON'S COOK BOOK RAVIGOTTE SAUCE Chop very fine sufEcient parsley. To measure One-half cup. One large green pepper. One onion. One leek. Place in a bowl and add One cup of mayonnaise. One teaspoon of salt. One teaspoon of paprika. One-half teaspoon of mustard. Two teaspoons of lemon juice. Blend well to thoroughly mix. BROILED CHICKEN, BACON GARNISH Select a plump broiler and then singe. Then split down the back and draw. Wash well. Remove the breast bone. Place in a frying pan, the split side down, and add one cup of water. Cover closely and then stea,m for ten minutes. Now rub well with shortening. Dust very lightly with flour. Broil for twenty minutes, turning every four minutes; lift to a hot platter, brush with melted butter and garnish with bacon. EMINCE OF GIBLETS Cook the giblets and neck, then cool. Mince fine and add two hard-boiled eggs and one and one-half cups of cream sauce, and Two tablespoons finely minced parsley. One and one-half teaspoons of salt. One teaspoon of paprika.' Heat to boiling point and then simmer slowly for ten minutes. MRS. WILSON'S COOK BOOK 201 CHICKEN POT ROAST, CEDAR HOLLOW STYLE Select a fat stewing chicken and then singe and draw. Wash and wipe with a clean cloth. Place in a fireless cooker or cook until tender. Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan. Turn the chicken frequently so that it can be browned on all sides. When the chicken is nicely browned, add Four tablespoons of flour^ Three cups of chicken stock. One-half cup of grated carrot, Two green peppers chopped fine. One-half cup of finely minced onions. Sinuner slowly for one-half hour. Season and serve. CHICKEN AND RICE CURRY Wash one-half cupful of rice in plenty of warm water and then drain. Rinse again and then place in a saucepan and add two and one-half cups of boiling water. Cook gently until the grains are soft and the water absorbed. Now place One teaspoon of bacon or chicken fat. Three tablespoons of flour in an iron frying pan and brown carefully until a dark brown, then add One and one-half cups of chicken stock. Two largie onions, chopped very fine. Two tablespoons of catsup. One tablespoon of Worcestershire sauce. Three-quarters teaspoon of curry powder, One teaspoon of salt. Cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice. Heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley, then serve. 202 MRS. WILSON'S COOK BOOK HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS Singe and draw the chicken and then cut as for f ricasseeing. Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running water. Repeat this three times and then add the balance of the chicken and cook slowly until tender. Cool in the liquid. Pick the meat from the neck and back of the carcass and mince the giblets fine. Put the skin through the food chopper. Use this for chicken loaf. CHICKEN LOAF Use two cups of mince prepared from the skin, giblets and meat from the carcass. One and one-half cups of cold cooked oatmeal^ One onion, grated. One-half teaspoon of powdered thyme. One-half teaspoon mustard. Three teaspoons of salt. One and one-half teaspoons of paprika. Two green peppers chopped fine. Four tablespoons of chicken fat. One egg. One-half cup of chicken stock. Mix thoroughly and then pour into a well-greased and floured loaf-shaped pan. Set this pan in a larger one con- taining hot water. Bake in a moderate oven for one and one- quarter hours. Serve hot with a cream, tomato or brown sauce, or serve cold with a garnish of asparagus and with Hol- landaise, mayonnaise or cream horseradish sauce. MRS. WILSON'S COOK BOOK 203 ROAST CHICKEN Prepare the chicken. Fill with Two stalks of celery. Two onions. One cupful of bread crumbs, One fagot of potherbs. Two tablespoons of butter, or shortening. One egg. Put the celery, onions and potherbs through the food chopper. Mix bread crumbs, butter and beaten egg. Fill into the chicken and then sew the opening. Shape and roast in a moderate oven for twenty minutes to the pound. Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked. ENCHILDAS Place One cup of flour. One-quarter cup of cornflour. One teaspoon of salt. One tablespoon of shortening, in a mixing bowl. Sift to mix and then add sufficient water to make a dough. Break the dough into pieces the size of a large walnut, and then roll out very thin. You may bake the tor- tillas on the iron griddle on the top of the stove or fry them in a pan, using a little shortening. Keep on a clean towel until all are fried. Now place two ounces of grated cheese in a bowl and add two onions that have been cooked until tender in two tablespoons of shortening and One-half cup of finely chopped cold meat, preferably chicken. Two tablespoons of chili sauce. Mix to blend and then spread the tortillas with this mix- ture. Roll or fold and then pour over them more hot chili sauce. 204 MRS. WILSON'S COOK BOOK CHICKEN GUMBO OKRA Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift to a deep saucepan and add Two quarts of water. Four onions. One bay leaf. Two cloves. Cook until the chicken is tender. Now thicken the liquid slightly with cornstarch. Season with Red pepper and salt. Two tablespoons of fine chopped parsley. One-half teaspoon of thyme. One tablespoon of gumbo or file. Two cups of cooked okra. Send to the table at once and serve with plenty of boiled rice. Note. — Gumbo, or file, is a powder made and sold in Louis- iana. It is composed of young sassafras leaves. FUe can be purchased in fancy grocery stores. CHICKEN MOUSSE Put sufficient boiled cold chicken through a food chopper to measure two cups, using the fine knife. Place in a bowl and add Two teaspoons of grated onion. One-half teasp>oon of paprika. One teaspoon salt. Mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty min- utes, then add one-half cup of boiling chicken stock. Simmer slowly for five minutes and then strain into the prepared chicken meat. Stir until it is cool, and then fold in one cup of whipped cream. Pour into small custard cups that have been rinsed with cold water. Set in a cold place for six hours to mould. Unmould in a nest of crisp lettuce leaves. MRS. WILSON'S COOK BOOK 205 POULTRY ! To roast young chickens and guineas : singe, draw and pre- pare the fowl ; now rub the entire bird well with plenty of short- ening. Dust very lightly with flour, place in pan in hot oven for fifteen minutes ; now turn the fowl breast down in the pan and reduce the heat of the oven to moderate. Baste every ten minutes with following mixture : One pint boiling water. Two tablespoons butter. When fowl is tender turn on back to allow breast to brown, basting every five minutes. Placing the breast of the chicken down in the pan throws the bony structure of the carcass to the intense heat of the oven. The constant basting causes the moisture to permeate the dry white meat, making it juicy and tender. If you desire, lay a few strips of bacon over the breast when browning it, just before you remove it from oven. It will improve the flavor. CHICKEN SALAD SANDWICHES Cut the meat from a three-and-one-half-pound cold boiled fowl and then put through the food chopper, using the coarsest knife. Place in a bowl, adding one medium-sized head of let- tuce, shredded fine. Place One small onion, grated. One green pepper, minced fine. One and one-half cups of mayonnaise or salad dressing, Two and one-half teaspoons of salt. One teaspoon of paprika. Mix and then fill into quart fruit jars. This amount will make from forty to fifty sandwiches. 206 MRS. WILSON'S COOK BOOK BAKED SQUAB Split the squab down the back with a sharp knife and then clean thoroughly! Wash well and wipe dry. Place in cool place until needed. Mince the giblets fine and then parboil. Now soak stale bread until soft. Squeeze dry and measure three-quarters of a cupful. Place in frying pan and add One-quarter cup of finely minced celery leaves. Minced giblets. One onion, minced fine. One teaspoon of salt, One teaspoon of poultry seasoning, Four tablespoons of shortening. Cook gently until onions are soft and then cool. Fill into squab and then sew up with darning needle and stout string. Rub with shortening and dust with cornflour. Place in a hot oven and bake, basting with boiling water. When the back is well browned reduce the heat and turn the bird on its back and let brown slowly, allowing fifty-five minutes for cooking the squab. Filling may be placed in chicken or guinea if desired. TENNESSEE TURKEY HASH Cut suiScient turkey in one-half inch blocks to measure two cupfuls. Now add One cup of diced celery. One onion, minced fine. One tablespoon of butter. One tablespoon of cornstarch. Mix thoroughly, then add One-half cup of boiling water. Cook slowly until the meat is very tender, then serve gar- nished with finely chopped parsley and hot" cornmeal waffles. MRS. WILSON'S COOK BOOK 207 FILLET OF CHICKEN, POINDEXTER Singe, draw and then wash thoroughly a large stewing chicken and then cook until tender. Let cool. Npw cut the wings and take out the bones, breaking as little as possible. Cut the breast into slices a little larger than an oyster and remove the legs and thighs. Remove the bones and then cut the meat into neat filets. If the meat breaks apart, press firmly together and then season, roll in flour and dip in beaten egg; then roll in fine bread crumbs. Press firmly. Fry until golden brown in hot fat. This may be prepared early in the day and then set in the oven to heat. CHICKEN TAMALES Soak the corn husks in cold water for two hours, place in a saucepan Two cups of chicken stock. One teaspoon of salt. Three-quarters cup of cornmeal. Cook until thick mush, cool and then place in a bowl Three-quarters cup of finely chopped chicken meat. One onion, chopped fine. Two green peppers, chopped fine. Six olives, chopped fine. Two dozen seeded raisins. Mix thoroughly and then drain the corn husks. Spread a layer of the corn mush on one part, place a tablespoon of the chicken filling in place and then cover with more corn mush, forming a roll a little larger than a sausage. Tie securely in corn husk and place in a steamer or a double boiler and cook for one and one-quarter hours. Other meat may be used to replace the chicken and water may be used in place of the chicken stock to make tlie mush. 208 MRS. WILSON'S COOK BOOK HONEY RECIPES CANDIED SWEET POTATOES WITH HONEY Place in an iron frying pan Three-quarters cup of honey, Two tablespoons of shortening. One-quarter teaspoon of mace. One-quarter teaspoon of cinnamon. Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes. Turn them frequently in syrup, adding four tablespoons of water to prevent burning. Cook slowly for twenty minutes. Note. — Have the potatoes boiled and then peeled, and ready waiting before putting the honey in the pan. HONEY RICE PUDDING Wash one-half cup of rice thoroughly and then cook until tender and the water absorbed in two and one-half cups of water. Turn into a baking dish and add One cup of honey. Three cups of milk. One well-beaten egg. One-half teaspoon of nutmeg. Stir to thoroughly mix and then bake in a slow oven for thirty minutes. HONEY ICING Boil one cup of honey until it forms a soft ball when tried in cold water. Then pour in a fine stream upon the stifily beaten white of one egg. Beat until the mixture thickens and theft spread on the cake. MRS. WILSON'S COOK BOOK 209 NUT HONEY CAKE Place in a mixing bowl One cup of honey. One cup of brown sugar. Yolks of two eggs. Nine tablespoons of shortening. Cream together and then add Three-quarters cup of sour milk. One and one-half teaspoons of baking soda. Dissolve the baking soda in the sour milk, then add Four cups of flour. Two teaspoons of cinnamon. One-half teaspoon of allspice. One-half teaspoon of cloves. One-half teaspoon of nutmeg. One cup of finely chopped raisins. One cup of finely chopped nuts. One tablespoon of baking powder. Mix thoroughly and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured pan and bake in a moderate oven for forty minutes. Ice with butter cream icing. HONEY CUSTARD Place two cups of milk in a mixing bowl and add Three-quarters cup of honey. One-quarter teaspoon of nutmeg. Two eggs. Beat to thoroughly mix and then pour into custard cups. Place cups in a baking pan containing water and bake in a slow oven until firm in center. 14 210 MRS. WILSON'S COOK BOOK HONEY RAISIN TAPIOCA Wash one cup of tapioca well and then place in a saucepan and add One cup of honey. Four cups of water. Bring to a boil and cook slowly until clear and the tapioca is soft, then add One-half package of seeded raisins. Yolk of one egg. Stir to thoroughly blend and then cook fifteen minutes. Serve with fruit whip made of One-half glass of jelly. White of one egg. Beat until the mixture holds its shape. HONEY COOKIES Place in a mixing bowl Three-quarters cup of brown sugar. Three-quarters cup of honey. One egg. Seven tablespoons of shortening. Beat to blend and then add Three and three-quarter cups of flour. One-half cup of seeded raisins. One-half cup of finely chopped nuts. One teaspoon of baking powder, One teaspoon of mace. Roll and cut and then bake in a moderate oven for ten minutes. MRS. WILSON'S COOK BOOK 211 HONEY CAKES One cup of honey. One-half cup of brown sugar. One-half cup of shortening. Cream well and then add Yolks of three eggs, Four cups of sifted flour. One teaspoon of cinnamon. One-half teaspoon of nutmeg. One-half teaspoon of salt. One and one-half teaspoons of baking soda, dissolved in. One cup of sour milk. Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of three eggs. Pour into a well-greased and floured baking pan, about one inch deep. Bake in a moderate oven and cool. Cover with honey icing. MALVERN CREAM Place in a saucepan Three-quarters cup of honey. Two cups of mUk, Six level tablespoons of cornstarch. Dissolve the starch in cold milk and honey and then place on the stove and bring to a boil. Cook for five minutes. Now add One teaspoon of vanilla. One-quarter teaspoon of nutmeg. Beat to thoroughly mix and then rinse custard cups in cold water. Pour in, the pudding and set aside to mould. When ready to serve unmould and serve with crushed fruit. 212 MRS. WILSON'S COOK BOOK HONEY APPLE PUDDING Two cups of stewed apples. One cup of honey. One-half cup of brown sugar. Four tablespoons of shortening. Two cups of fine bread crumbs. One and one-half cups of flour. Two level tablespoons of baking powder. Two teaspoons of cinnamon. One-half teaspoon of cloves. Beat to mix and then put into a baking dish and bake in a slow oven for thirty-five minutes. Serve with a thin apple sauce, sweetened with honey. HONEY AND RASPBERRY ADE Place three baskets of well-washed raspberries in a saucepan and add One quart of water. One and one-half cups of honey. One-quarter teaspoon of nutmeg. Bring to a boU and cook slowly until the fruit is soft, mashing frequently with the potato masher. Cool and strain into punch bowl. Add a piece of ice and the juice of one orange or one lemon. FATS Fat is a heat- or fuel-producing food which is very valuable in cold weather for supplying the body with heat and energy. Often foods that are cooked in fat are termed indigestible ; this means that the food is not utilized in the body and, owing to some digestive disturbances, it becomes part of the waste. Recent experiments tend to show that animal fats are assimi- lated fairly well; undoubtedly it is the misuse of fat that is MRS. WILSON'S COOK BOOK 213 used for frying purposes that has given many fried foods their bad reputation. Every normal person requires a certain amount of fat. Make it a rule when serving fried food to have an acid food, either a vegetable or a garnish, accompany the dish. Here are just a few things to keep in mind when planning to serve fried foods : Use very small quantities of foods that are cooked in fat for people occupying sedentary positions, while those who are employed in active or laborious work may eat a larger proportion. Persons who are working at hard manual labor, out of doors, will be able to assimilate daily portions of fried food without any physical disturbances. For digestion's sake, learn to serve : Juice of lemon with fried fish, Apple sauce with pork or goose. Cranberry or currant jelly with poultry, lamb or mutton, Horseradish with beef. It is a curious thing that nature demands these combinations to equalize the fatty content of the meal. Save and clarify the various fats and utilize each particular kind, so that there need be no waste. Chop all bits of suet fine and place in a double boiler and then render. Chicken and pork fat may be rendered in this way. An excellent shortening that may be used to replace butter in cooking and baking may be made from chicken fat, of which there is usually three or more ounces in one fat bird. Remove the fat from the bird and place in cold salt water for one hour and then drain and cut into small pieces. Render in a double boiler. Pour into a jar and allow to harden. Now, when using this fat, use one-third less than the amount called for in the recipe. To make pastry, allow four tablespoonfuls of this chicken fat to each cup of flour. Chicken fat may be used to replace butter for seasoning vegetables and mashed potatoes. 214 MRS. WILSON'S COOK BOOK This is a pure fat free from moisture and seasoning and will go farther than butter. Generally, in speaking of the term " drippings," it meant to include fats that cook out from the roast beef, pot roast, soups and corned beef. This fat is clarified and then used for sauteing. It cannot be used with good results for making pastry and cakes. To clarify fat : Put the fat in a saucepan and add one cupful of cold water to every pound of fat. Add One-fourth teaspoon of bicarbonate of soda. One-half teaspoon of salt. Bring to a boil and then simmer slowly for ten minutes. Four through a strainer lined with cheesecloth and allow to harden, then cut into pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be blended with beef drippings for frying purposes. Mutton or lamb fat must be clarified and then blended with ham and bacon or sausage fat. Fat from bacon, ham and sausages may be used for flavoring vegetables in place of butter, for cooking omelets, potato cakes, mush and scrapple. It is a splendid seasoning to use for macaroni, baked beans with tomato sauce, dried beans and peas in soups and when cooking dried lima beans. There is really no need to allow a spoonful of these fats to be wasted. Fats that are not available for table use should be collected and made into soap. Do not be falsely economical in trying to do deep frying with these fats. They not only will not hold the temperature for successful frying without scorching, but they frequently soak into the food and make it unfit to eat. The late war has brought many good vegetable oils upon the market that are ideal for cooking purposes and are pref- erable to the animal fats for all cooking. They not only hold a high temperature without burning, but also they may be MRS. WILSON'S COOK BOOK 215 used repeatedly if they are strained each time after using. Food cooked in vegetable oil does not absorb the fat and it is more digestible and really more economical. FRYING There are two methods of frying: First. — Sauteing — cooking food in the pan with just suffi- cient fat to prevent scorching. This method is commonly used, but has nothing to really recommend it, as the food absorbs quantities of grease. This makes it difficult to digest. Second. — ^Deep-fat frying — it is usual to dip the food to be fried in a mixture to coat it and then to roll it in fine bread crumbs and then cook in sufficient fat to cover. This forms an air-tight cover that prevents the grease from soaking through. A few essential utensils are necessary to produce successful re- sults; first, a heavy kettle that will not tilt, and second, a frying basket, so that the food may be removed quickly when cooked. The correct temperature for deep-fat frying is 350 degrees Fahrenheit, for raw foods, such as crullers, fish, fritters, pota- toes, etc. For cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit. Do not attempt to cook large quantities at one time. This will cause a sudden drop in the temperature of the fat, allowing it to permeate the food which is cooking and thus give a greasy product. Now for a word of protection. Do not use too large a kettle. Keep a bucket of sand handy in the kitchen, and if for any reason the fat catches fire, throw sand on it ; do not attempt to remove it from the stove ; serious burns are apt to result. Just turn out the light and throw sand on the fire. Keep the fact in mind that water spreads the flames; if no sand is at hand, use salt or flour. 216 MRS. WILSON'S COOK BOOK MOCK CHERRY PIE Pick over one and one-half cups of cranberries; then place in a saucepan and add Three-quarters cup of raisins. One cup of water. Cook slowly until the berries are soft, and then cool. Now place Three-quarters cup of sugar, One-half cup of flour. in a bowl and rub between the hands to mix. Add sugar and flour and stir until dissolved. Bring to a boil and cook for a few minutes. Cool. Bake between two crusts. This amount will make two pies. CRANBERRY ROLL Place in a bowl Two cups of sifted flour. One-half teaspoon of salt. Four teaspoons of baking powder. Six tablespoons of sugar. Sift to mix and then rub in four tablespoons of shortening and mix to a dough with two-thirds cup of water or milk. Work to a smooth dough and then roll out one-quarter inch thick. Spread with a thick cranberry conserve; roll as for jelly-roll, tucking the ends in securely. Place in a well-greased baking pan and bake in a moderate oven for ten minutes. Start basting with One-half cup of syrup. Four tablespoons of water. Serve the roll with cranberry sauce. MRS. WILSON'S COOK BOOK 217 STRAWBERRY CUSTARD TART This old English sweet is delicious. Line a pie tin with plain pastry and then cover the bottom of the prepared tin with strawberries. Then place in a bowl One cup of milk. Two eggs, One^half cup of sugar. Beat with egg-beater to thoroughly mix and then pour over the berries. Dust the top lightly with nutmeg and bake in a slow oven until the custard is firm. Set aside to cool. Dot the top with strawberry preserves. CRANBERRY CONSERVE Look over carefuUy and remove all the bruised and spoiled berries from one quart of cranberries. Place in a saucepan and add one cup of water. Cook slowly until soft and then rub through a sieve. Return to the saucepan and add Two cups of sugar. One cup of seeded raisins. Bring to a boil and cook for ten minutes. Four into a dish and set aside to cool. CREAM PUFFS Place one cup of water in a saucepan and add one-half cup of shortening. Bring to a boil and then add one and one- quarter cups of flour, stirring constantly. Cook until the mix- ture forms into a ball on the spoon, then lift into a bowl and now beat in three eggs, one at a time. Beat in each egg until well blended. Drop by the spoonful on well-greased baking sheet three inches apart. Bake for twenty minutes in a hot oven, then reduce the heat to moderate and bake for fifteen minutes longer. Do not open the oven door for ten minutes after putting the pufFs in the oven. 218 MRS. WILSON'S COOK BOOK PEACH ROLL Place in a mixing bowl Two cups of flour, One teaspoon of salt, Four teaspoons of baking powder. Three tablespoons of sugar. Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter inch thick. Now cover with the prepared peaches and then sift over One-half cup of sugar. One-half teaspoon of cinnamon. Roll as for jelly roll, tucking the ends in securely. Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes. Baste every ten minutes with One-half cup of syrup, Five tablespoons of w^ter. One-quarter teaspoon of nutmeg. Stir to thoroughly mix before basting the roll. Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce. To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices ; if they are clinging stones, cut into small pieces. CHOCOLATE PIE Place in a saucepan One and one-half cups of water. One-half cup of cocoa, One-half cup of cornstarch. One cup of sugar. Stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes. Cool and then pour into pastry lined pie tin. Bake in a slow oven for thirty minutes. MRS. WILSON'S COOK BOOK 219 BUTTERSCOTCH PIE Line a pie tin with plain pastry and then place in a saucepan Three tablespoons of butter, One cup of brown sugar. Heat slowly and cook for three minutes. Then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk. Stir to dissolve the starch and add to the cooked sugar and stir constantly to thor- oughly blend. Bring to a boil and cook for three minutes. Cool and add One well-beaten egg. Then pour into the prepared pie plate. Care must be taken not to let the sugar caramel. ARTICHOKES The artichoke is a plant closely resembling the thistle, and it is extensively cultivated for its flowering head. The head is gathered just before the flower expands. The eatable portion is the fleshy part of the calyx, the bottom or basin of the blos- som and the true base of the leaves of the flower. The flesh of the artichokes correspond closely to that which the old world folks call the cheese of the thistle. On the Conti- nent, in Europe, the artichoke is frequently served raw, as a salad, with either French or Parisian dressing. Under ordinary circumstances the fruit as prepared for market will keep several weeks. The canned artichoke, which was imported quite ex- tensively before the war, consisted of the fronds and bottoms. It came in large quantities from both France and Italy. The artichoke buds are used exclusively for garnishing. 220 MRS. WILSON'S COOK BOOK THE JERUSALEM ARTICHOKE This kind of artichoke is a tuber of the species of the sun- flower ; it resembles somewhat the Irish potato. It has a sweet- ish flavor and contains a large amount of natural water. This species of artichoke is more valuable than the common artichoke. The two principal types of the Jerusalem artichokes are First: Long with reddish skin. Second: Round, knobby and white in color, On the Continent they are frequently eaten raw, with just a plain seasoning of salt, pepper and vinegar; in fact, much as we eat the American radish. They are frequently made into soup. The word Jerusalem is a queer cross of dialect from the Italian word girasole, meaning sunflower. TO COOK Soak the fruit in a bowl of cold water for two hours ; then shake about in the water freely to remove all traces of sand. Plunge into boiling water and cook until tender; then drain. Serve in choice of following methods: ARTICHOKE HOLLANDAISE SAUCE Prepare artichoke as given above. Cut into pieces; then cook until tender ; drain and lift each portion on a thin slice of toasted bread. Cover with HoUandaise dressing. MRS. WILSON'S COOK BOOK 221 ARTICHOKE VINAIGRETTE Cut one cold boiled artichoke into quarters; then place in deep bowl and cover with following dressing. Place in a bowl One teaspoon of sugar. One-half teaspoon of salt. One-half teaspoon of paprika. One-half teaspoon of mustard, Juice of one-half lemon or two tablespoons of vinegar. Five tablespoons of salad oil. Beat to thoroughly mix. Now add one tablespoon of grated onion and stir until well blended. Place artichoke in nest of lettuce; pour over dressing. Serve garnished with -finely chopped pimento. ARTICHOKE FRIED IN BATTER Cook artichoke until tender; drain and cut into eighths; dip in the batter ; fry until golden brown in hot fat. Serve with cheese sauce. Break in a bowl One egg. Two tablespoons of water. Beat to mix. Add Seven level tablespoons of flour, One-half teaspoon of salt. One-quarter teaspoon of pepper. One teaspoon of vinegar. One teaspoon of girated onion. Beat well to mix; now dip artichoke in flour; then shake to loosen excess flour. Now dip in batter ; fry golden brown. 222 MRS. WILSON'S COOK BOOK ONIONS ONION AND POTATO MINCE Pare and slice sufficient onions to measure one cupful. Par- boil and then drain. Now place four tablespoons of fat in a frying pan and add the onions and one and a half cups of mashed potatoes. Turn constantly until well blended and then form into an omelet shape in a pan, and turn on a warm platter and serve with cream sauce. ONIONS IN RAMEKINS Peel and boil until tender one dozen medium-sized onions. Drain and then place in ramekins. Season and cover with cream sauce. Dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese. Dust lightly with paprika and then bake for fifteen minutes in a moderate oven. ONIONS FRIED IN BUTTER Fare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with HoUandaise sauce. How to prepare the batter : Place in a bowl Six tablespoons of water. Eight tablespoons of flour. One-half teaspoon of salt. Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat. MRS. WILSON'S COOK BOOK 223 FRENCH FRIED ONIONS Peel large onions and then cut into one-half-inch slices. Fry until golden brown in hot fat and serve as a garnish with omelets, fish, cold meat, etc. BAKED ONIONS Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and cai'efuUy remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions. Four tablespoons of grated cheese, Six tablespoons of fine bread crumbs, One teaspoon of salt, One teaspoon of paprika. Two teaspoons of finely minced parsley. One egg. Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty- five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream sauce with One and one-half teaspoons of salt, One-half teaspoon of white pepper. Three tablespoons of parsley. One well-beaten egg. Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon. 224 MRS. WILSON'S COOK BOOK SWISS ONION AND POTATO PANCAKES Peel and put two Spanish onions through the food chopper, using a fine knife. Place in a bowl and then pare and grate four medium-sized potatoes into a bowl and add Three-quarters cup of milk. One egg. One tablespoon of syrup. One and one-half teaspoons of salt. One-half teaspoon of pepper. Seven-eighths cup of flour. Two level teaspoons of baking powder. Two level teaspoons of shortening. Beat to mix and then fry like pancakes. Serve with parsley butter. ONION CUSTARD Chop sufficient onions to measure one-half cup. Parboil and then drain. Now place in a bowl One and one-half cups of milk. Two eggs. One teaspoon of salt. One teaspoon of paprika. Two tablespoons of finely chopped parsley. Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast. MRS. WILSON'S COOK BOOK 225 PARSLEY BUTTER Two tablespoons of butter, Tbree tablespoons of finely minced parsley, One teaspoon of lemon juice. Beat to a smooth paste and use. This dish will replace potatoes in the luncheon menu. HAVANA BANANA PASTRY Two cups of flour. One-half teaspoon of salt. Two teaspoons of baking powder. One tablespoon of sugar. Place in a mixing bowl and sift to thoroughly mix. Now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice-cold water. Roll the pastry on a slightly floured pastry board one-fourth inch thick; cut in oblongs three inches wide and six inches long. Peel the banana and lay on the pastry; sprinkle with One teaspoon of brown sugar. Pinch of nutmeg, Pinch of cinnamon. One-half teaspoon of butter. Brush the edges of the pastry with cold water and press firmly together, inclosing the banana. Lay on a well-greased and floured baking sheet, placing the side which was fast- ened together down. Brush with beaten egg and bake in a moderate oven for eighteen minutes. Serve just as you would other pastries. FRIED BANANAS Peel the bananas and then cut into two; roU in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown and serve with broiled steak or chops or chicken fricassee. 15 226 MRS. WILSON'S COOK BOOK BANANA CUSTARD PIE Pare and then rub through a fine sieve sufficient bananas to measure one cup. Place in a mixing bowl and add One-half cup of sugar. Juice of one lemon. One-quarter teaspoon of grated rind of lemon. Stir to mix and then add slowly, beating to mix One cup of milk. Yolk of one egg. One whole egg. One-quarter teaspoon of nutmeg. Beat to mix and then pour in a pie plate lined with plain pastry. Bake in a slow oven for twenty-five minutes and then cool. Use the white of egg and one-half glass of jelly for fruit whip. BANANA ICE CREAM One and one-half cups of banana pulp. One cup of sugar. Juice of one lemon. Place in a mixing bowl and then cover and set aside. Now place Two and one-half cups of milk. Four tablespoons of cornstarch, in a saucepan and stir to dissolve the starch. Bring to a boil and cook for five minutes. Add the yolks of two eggs. Beat to thoroughly mix and add the banana mixture. Beat hard to blend. Now beat into the mixture the stiffly beaten whites of the two eggs. Freeze in the usual manner, using three parts ice to one part salt. This amount will make three pints of ice-cream. MRS. WILSON'S COOK BOOK 227 BANANA STUFFING FOR CHICKEN Pare and rub through a sieve four bananas. Place in a bowl and add One-half grated onion, One green pepper, chopped fine. Three tablespoons of finely chopped parsley, Four slices of bacon chopped fine. One and one-quarter cups of bread crumbs. Pinch of thyme. One egg. One teaspoon of salt. Mix thoroughly and then fill into the chicken and roast in the usual manner. BANANA FRITTERS Place in a mixing bowl One cup of banana pulp. One-quarter cup of sugar. Yolks of two eggs. One tablespoon of shortening. Beat to mix and then add One and one-half cups of flour. One and one-half teaspoons of baking powder. Beat to mix and then cut and fold into the mixture whites of two eggs, beaten stiiF. Fry in deep fat until golden brown and then serve with banana sauce. BAKED BANANAS Wash the bananas and remove just one strip from the top. Place in a baking pan and add one-half cup of water and bake in a moderate oven for one-half hour. 228 MRS. WILSON'S COQK BOOK BANANA MUFFINS Rub a sufficient number of bananas through a sieve to meas- ure one cup. Place in a mixing bowl and add One cup of brown sugar, Four tablespoons of shortening. Two cups of flour, Five teaspoons of baking powder. One cup of nulk. One-half teaspoon of nutmeg. Beat to mix and then bake in well-greased and floured muf- fin pans in a moderate oven for twenty-five minutes. Ice the tops with water-icing. RICE BANANAS AND POACHED EGGS Cook one-fourth cup of rice in one and one-fourth cups of water until the rice is soft and the water absorbed. Place in a baking dish and cover one inch deep with sliced bananas. Place in the oven and bake for ten minutes. Now lay on one poached egg for each service. Garnish with a strip of bacon and serve with parsley sauce. BANANA PANCAKES Place in a mixing bowl One cup of crushed bananas. One cup of milk. One and one-half cups of flour. Two tablespoons of syrup. Two tablespoons of shortening. One egg. Two teaspoons of baking powder. Beat to mix and then bake in the usual manner on a well- greased smoking hot frying pan. MRS. WILSON'S COOK BOOK 229 BANANA SAUCE One-half cup of crushed banana, One-half cup of sugar. One teaspoon of vanilla. Juice of one orange. Beat to mix and then serve with the fritters. FISH Fish are divided into two classes — those having backbones, which are called vertebrates; and those which have no back- bones, and are called shellfish. The vertebrates are classified as fresh and salt-water fish, and they contain both white and dark meat. Fish is simi- lar to meat in composition and structure and is classed among the protein or body-building foods ; it may replace meat or its equivalent on the menu. The muscle consists of a bundle of fibers, bound together by a connective tissue ; it is so tender that it requires much less time to cook than meat. Fish, as a rule, contains less fat than meat, and while there is considerable refuse, it will be found to be'about equal to the bone in meat. The methods of cooking fish are : Broiling, boiling, baking, deep fat frying and saut^ing. TO BOIL FISH Cleanse and prepare the fish. Tie in a, piece of cheese-cloth and then plunge into a kettle of boiling court bouillon. Cook, allowing twenty minutes to the pound. Lift, drain weU and then turn on a hot platter, laying a napkin under the fish to absorb the moisture. Serve with either cream, Hollandaise, egg or to- mato sauce and garnish with slices of hard-boiled egg, beet and carrots cut in dice or capers, diced beets, slices of lemon. 230 MRS. WILSON'S COOK BOOK BAKED FISH Cleanse and prepare the fish, leaving the head and tail on the body, but remove the eyes and fins. Now prepare a filling as follows: One cup of bread crumbs. Three tablespoons of shortening. One teaspoon of salt. One teaspoon of paprika. One small onion grated. One egg. Mix and then fill into the fish. Fasten the opening with a string or with toothpicks. Place in a baking dish and rub with plenty of shortening. Dust with flour and place in a hot oven to bake. Baste every fifteen minutes with boiling water. Allow eighteen minutes to the pound and twenty minutes for the fish to heat thoroughly and start baking. COURT BOUILLON Place five pints of water in a fish kettle and add One small onion, sliced. One clove, Three branches of parsley. One small red pepper. One-half bay leaf. One teaspoon of paprika. One teaspoon of celery salt. Two teaspoons of salt. One-half cup of vinegar, One fagot of soup herbs. Bring to a boil and cook the fish. Strain and sat aside to cook fish in again. MRS. WILSON'S COOK BOOK 231 FISH SAUCE Strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup. Place in a sauce- pan and add Two level tablespoons of cornstarch, dissolved in three level tablespoons of water. One tablespoon of butter, One tablespoon of Worcestershire sauce. One teaspoon of salt. One teaspoon of paprika. Juice of one-half lemon. Bring to a boil, cook for five minutes and serve with fish. TO BROIL FISH Cleanse the fish, leaving the small fish whole, split the large fish and then brush with melted shortening and broil, allowing ten minutes for small fish and ten minutes to the pound for larger ones. Large fish will require thirty to forty-five minutes. Lift to a hot platter and spread with Two tablespoons of butter. Two tablespoons of parsley. One tablespoon of Worcestershire sauce. One tablespoon of lemon juice. Mix well and then garnish with slices of lemon and parsley. CREOLE FRIED FISH The Creole fried fish is a crisp golden brown. It is prepared as follows: Clean the fish and then wash and drain and roll it in flour. Place in a pan containing hot fat and fry until golden brown. Place in the oven, if the fish is large, until all is cooked and to finish cooking. 232 MRS. WILSON'S COOK BOOK FRIED FISH Small fish, like smelts, brook trout, perch, butter fish, etc., may be well cleaned, dried and then dipped in beaten egg and rolled in fine crumbs. Large fish should be cut into suitable pieces ; sliced fish may also be prepared in this manner. SAUTEING Fish should be well cleaned and then fried in sufficient fat to prevent sticking. COCOANUT PUDDING Place in a mixing bowl One cup of bread crumbs. One cup of sifted flour. One-half teaspoon of salt. One tablespoon of baking powder. Three-quarters cup of cocoanut. One egg. One cup of milk. Beat to thoroughly mix and pour into well-greased custard cups or pudding pan and bake in a moderate oven for thirty- five minutes. Serve with lemon sauce. SNOW PUDDING Place in a saucepan One cup of milk. Four level tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook slowly for five minutes. Now add Six tablespoons of sugar, StifiBy beaten white of one egg, One teaspoon of vanilla. Beat thoroughly to blend. Pour in four custard cups and set in a cool place to mould. Serve with custard sauce. MRS. WILSON'S COOK BOOK 233 FRUIT PUDDING Place in a bowl One cup of molasses^ And add One cup of sour milk. One egg. One teaspoon of baking soda. Five tablespoons of shortening, One teaspoon of cinnamon. One-half teaspoon of allspice. Four tablespoons of cocoa. One and. one-half cups of coarse bread crumbs. One and one-half cups of wheat flour. One-half cup of seeded raisins. Two teaspoons of baking powder. Mix in the order given, beating hard. Pour in well-greased and floured mould. Boil and steam for two hours and then serve with vanilla or cream sauce. « RICE PUDDING Wash one-half cup of rice in plenty of cold water. Place in a saucepan and add three cups of boiling water. Cook slowly until water is absorbed and then grease a baking dish well. Pour rice in a bowl and add Two cups of milk. One yolk of egg. One-half cup of sugar, One-half teaspoon of nutmegi, One-half teaspoon of salt. Mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes. Cook and then place the left-over white of egg and one-half glass of jelly in a bowl and beat until it will hold its shape. Use as a whip for the pudding. 234 MRS. WILSON'S COOK BOOK CHOCOLATE RICE PUDDING Wash one-half cup of rice in plenty of warm water and then place two and one-half cups of boiling water in a saucepan and add the rice. Cook until the rice is soft and the water absorbed. Now place three ounces of chocolate, cut into fine pieces, in one quart of milk. Bring to a boil and then add Three-quarters cup of sugar. One-half teaspoon of cinnamon extract. Two teaspoons of vanilla. Two tablespoons of butter. The prepared rice. Mix well and then pour into a baking dish and bake for forty minutes in a moderate oven. Stir frequently. PLUM PUDDING, ROMANY STYLE One cup of cooked oatmeal. One cup of seedless raisins. One cup of dried peaches, put through food chopper. One cup of peanuts put through food chopper. One-quarter cup of, citron put through food chopper. Two teaspoons of cinnamon. One teaspoon of allspice. One teaspoon of nutmeg. One cup of syrup. One egg. One glass of jam or apple jelly. Mix and then pack into moulds, one-pound coffee can or tie it in a pudding cloth. Boil for two hours. BROWN BETTY Pare the apples and then slice thin. Now grease a pudding mould or a baking dish. Place a layer one inch deep of apples, then layer of bread crumbs. Repeat until the dish is full and then sprinkle each layer with brown sugar and cinnamon, as it is placed. Now pour over the dish sufficient thick, well- sweetened apple sauce to fill the baking dish two-thirds full. Bake in a moderate oven for forty minutes. MRS. WILSON'S COOK BOOK 235 LEMON PUDDING Heat three-quarters cup of milk to the scalding point and then add One tablespoon of butter, Five tablespoons of sugar. Pour over one-half cup of fine bread crumbs and then cool, and add Yolk of one egg. Juice of one-half lemon. Grated rind of one-quarter lemon. One-quarter cup of water. Mix thoroughly before adding to the scalded bread crumbs. Four into a small baking dish and bake in a moderate oven for twenty minutes. Make a fruit whip of One-half glass of apple jelly. White of one egg. Beat until mixture will hold its shape. Pile on pudding and brown in the oven for five minutes. Set aside to cool. CRUMB COOKIES One cup of molasses. One-half cup of brown sugar, Six tablespoons of shortening. Two teaspoons of cinnamon. One-half teaspoon of gginger. One-half teaspoon of allspice. One egg. Five tablespoons of sour milk. Beat to mix and then add Two and one-half cups of coarse bread crumbs and sufficient flour to make a very stiiF mixture. Drop by the spoonful on well-greased baking sheet, three inches apart. Bake in a moderate oven for ten minutes. 236 MRS. WILSON'S COOK BOOK CARAMEL PUDDING Make a caramel of One cup of sugar^ Four tablespoons of water. One tablespoon of butter. Pour into a pudding dish and turn until the mixture thor- oughly coats the dish. Now place in a mixing bowl Three cups of apple sauce. One cup of brown sugar. Two cups of bread crumbs. One-half cup of nutmeg. Beat to mix and then pour into a baking dish, and bake in a slow oven for forty minutes, then turn out at once on a platter and serve with caramel sauce. RAISIN PUDDING Soak one-half cup of raisins in boiling water for one hour. Drain and then add two ounces of candied citron, and sufficient stale bread to make one cup of crumbs. Put all through the food chopper. Place in a bowl and add One cup of brown sugar. One cup of flour. One tablespoon of baking powder. Juice of one lemon. Grated rind of one-half lemon. Yolks of two eggs. One cup of milk. Three tablespoons of shortening. Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured one-quart mould. Place the mould deep in a pan containing sufficient boiling water to cover the mold two-thirds of its depth. Place in the oven and bake for fifty minutes in a moderate oven. Unmould and serve with Saboyon sauce. MRS. WILSON'S COOK BOOK 237 PUMPKIN PUDDING Place in a bowl Eleven and one-half cups of steamed pumpkin drained dry. One cup of milk. Yolk of one egg. One-half cup of sugar. One teaspoon melted butter. One teaspoon of cinnamon. One-half teaspoon of nutmeg, Two teaspoons of vanilla. Beat thoroughly to mix and then pour into well-greased custard cups. Set cups in baking pan and pour in sufficient boiling water to half fill the pan. Bake in a moderate oven for forty-five minutes and then serve cold. Garnish with fruit whip or jelly. SOUP Soup, unless it is a thick'cream or puree, contains little food value. Rather, it is stimulating to the stomach and causes a free flow of the digestive juices. Thus the food taken in after the soup has stimulated the stomach is quickly absorbed and thus gives the body immediate nourishment without distressing the digestion. The French lay great stress upon two essentials in making soup successfully. First, it must not go below the boiling point, just a gentle bubbling, and, second, after once started, no water should be added. In making soup always use cold water to start with. Do not use salt or any seasoning, and heat slowly, keep- ing the pot closely covered. Protein, which is the chief constituent of meat, is drawn into the liquid, making it very nutritious. Rapid boiling destroys the fine aroma and volatile oils, which escape in the steam. Soups are divided into three classes: First, stock; second, cream; third, fruit soups. Soups made from meat and bone are ^Ued stock; those 238 MRS. WILSON'S COQK BOOK without stock are called cream, such as cream vegetable, clam and oyster soups, and, lastly, those made from meat and bones, cooked by long and slow boiling, which dissolves the soluble elements of the meat and bones into the water and makes a very rich soup. THE STOCK POT This should be a deep pot or kettle with a tight-fitting lid. This is important, so that none of the steam may be lost by evaporation. The steam contains the aroma or fine volatile oil and essentials which pass into the air. In a fairly large family little meat need be purchased for the stock pot if the housewife insists that all portions of bone and trimming be sent with the purchased meat. The French women look with horror on the American women leaving all the scrap and trimming to the butcher. TO MAKE THE STOCK A soup bone from the shin, beef, which is full of nutriment, will have nearly one-half pound of meat on it. Take one pound of the scrag end of the neck of veal and four quarts of water. Wash the bones and add the cold water and bring slowly to a boil. Skim and then cover closely and cook for four hours. By this time the meat will have fallen from the bones. Strain and set aside to cool. Let stand overnight. This is best. Then remove all fat from the top. This stock is the basis of all soups, sauces and gravies. It is rich in mineral matter and gelatine. The meat can be taken from the bones and run through the food chopper and used for meat loaf, croquettes and meat biscuits or sausage, and it will make mighty tasty hash when combined with potatoes and onions for breakfast. You now have a delicious and nutritious broth, without sea- soning of any kind, which will keep in cold weather four or five MRS. WILSON'S COOK BOOK 239 days. In warm weather it must be returned every second day to the pot, brought to a boil and skimmed and then left to cool and finally put in the ice box. Small portions of meat, ham, any trimming and bones that have accumulated may be added. Chicken feet, scalded in boiling water to loosen the outer skin, which must be peeled oif , together with the gibkts of fowl, may be added to the stock pot. Seasoning and the addition of vege- tables cause it to sour. Many varieties of soup are possible with the use of this stock. OYSTER GUMBO Mince two medium-sized onions very fine and then place in a saucepan and add One pint of hot water. One pint of oyster liquid. One pint of milk. Bring to a boil and cook for five minutes. Now add One-half cup of flour dissolved in One-half cup of milk. Stir well until it reaches the boiling point, and then add Twenty-five oysters. One tablespoon of file (gumbo powder). One ounce of butter. Cook for five minutes and then pour the gumbo into a tureen and add three tablespoons of finely chopped parsley. File, or gumbo powder, is made by the Choxtaw Indians from young sassafras leaves. The Indians gather the leaves, spread them upon the bark to dry and then grind them into a fine powder, put it through a fine sieve and then pack it into pouches or jars. It is sold in the French markets in New Orleans and in all high-class importing groceries. The Indians use the sassa- fras both medicinally and in cookery, and the Creoles quickly discovered this and appreciated it when making their famous gumbo or file. 240 MRS. WILSON'S COOK BOOK VEGETABLE SOUP One pint of stock, one cup of tomato pulp, made by scalding the peeling of tomatoes, or the canned tomatoes, may be used, and One-half cup of diced potatoes. One-half cup of mixed vegetables; cabbage, turnips and peas, may be added One-half carrot cut in dice. One tablespoon of parsley. Two tablespoons of flour, , Salt and pepper to taste. Portion of bunch of potherbs. Take a bunch of potherbs, divide into small bunches and tie each with a string and then use one of these in the vegetable soup. Put the remainder of the herbs in a fruit jar until needed again. Put the herbs in the stock, add the tomatoes and let simmer. Cook the vegetables in one pint of water until tender and then add water and all to the stock and add the seasoning and flour, mixed with a little cold water, and cook for five minutes. TO MAKE NOODLES One egg. One tablespoon of water. One-half teaspoon of salt. Beat together until well mixed and then add sufficient flour to make a stiff dough. Knead until elastic — about two minutes — and then roll out on a pastry board until as thin as paper, dusting the board lightly with flour to prevent sticking. Permit it to stand for fifteen minutes to dry and then cut into strings, thick and thin. Do this by rolling up loosely, like a jelly roll, and then cut. Lay on a dish to dry. When thoroughly dry they may be kept in a fruit jar. Part of the paste may be MRS. WILSON'S COOK BOOK 241 stamped with small vegetable cutters and cooked in the soup same as the noodles. Vegetables cut in fancy shapes, macaroni cut in small rings, hard-boiled eggs in slices, cheese balls, slices of lemon, also rice and barley, may be added to the soup. To make brown coloring: One-half cup of sugar cooked ten minutes in an iron pan until burned black ; then add one-half cupful of water. Let come to a boil and then strain and bottle for use. The principal points to keep in mind when making soup are : First, draw out all of the juice and soluble flavors into the water. Second, retain that which we have drawn out by using a pot with a tight-fitting lid. Third, use cold water with which to extract meat juices and flavors. Fourth, long, slow cooking. Fifth, flavoring and vegetables added after making stock prevent its souring quickly. Sixth, do not use stock pot for other than it is intended. Care and accurate judgment and measuring will give success- ful results. If most of the work is done in the morning while attending to the kitchen duties, the stock-making wUl take little of your time. Delicious gravies may be made by using stock instead of water. CLEAR SOUP Use two tablespoons of fat and fry one onion until brown. Add two tablespoons of flour and brown well and then pour in one pint of stock and cook for five minutes, and then add season- ing, salt and pepper to taste. Strain into a soup tureen and sprinkle with one tablespoon of finely chopped parsley. Serve with bread cut in finger lengths and toasted. 16 242 MRS. WILSON'S COOK BOOK CELERY PUREE Use one pint of diced celery and cook in one cup of cold water until tender and then put through a sieve and add one cup of stock, One cup of milk^ Two tablespoons of flour mixed with a little milk^ Seasoning, Salt and pepper. One tablespoon of chapped parsley and serve. To the clear soup may be added macaroni, noodles or any vegetables. This is a good way to use left-over portions of vegetables that are too small to serve alone. FISH SOUP Use six slices of cod, hake or flounder. Mince four onions very fine and then place the onions in a saucepan with Three tablespoons of cooking oil. Cook until tender, but not brown ; then add One cup of tomatoes rubbed through a fine sieve. One bunch of potherbs. Three pints of water. Bring to a boil and cook slowly for twenty minutes and then add the fish. Cook gently for thirty minutes and then add Six tablespoons of flour dissolved in One-half cup of water. One and one-half teaspoons of salt. One teaspoon of paprika. Juice of one lemon. Grated rind of one-quarter lemon. Bring to a boil and cook for five minutes. Now lift the fish on slices of nicely toasted bread and strain over this the soup. Garnish with finely chopped parsley and one tablespoon of grated cheese. MRS. WILSON'S COOK BOOK 243 FISH SOUPS The bouillabaisse of France and New Orleans is most delect- able and may well be served upon our tables frequently. The French and our Southern cooking, especially the Creoles, excel in the preparation of delicious cream soups and purees. They are made entirely from vegetables. These good folk have pre- served an old-world custom; namely, the daily plate of soup. The Creoles have introduced a new variety of their own called gumbo. Vegetables and milk are the basis for these soups. The vege- tables are cooked in water and then rubbed through a sieve. Equal parts of milk are added and then thickened slightly and seasoned. When it is desired to give additional food value, eggs may be added. OYSTER BROTH Drain twenty-four oysters, saving the liquid. Wash and carefully look over the oysters to free from bits of shell. Chop fine and place in saucepan and measure the oyster liquid, adding sufficient water to make two cups. Simmer slowly for fifteen minutes. Let boil up once. Strain, season to taste with salt, pepper and then the broth is ready to serve. Equally good hot or cold. PUREE OF OYSTER Prepare two cups of thin cream sauce and add Twenty-five oysters, chopped fine. One and one-half cups of oyster liquid. One tablespoon of grated onion. Simmer slowly for twenty minutes and then bring to a scald- ing point. Strain, season to taste with salt and pepper, adding two tablespoons of finely minced parsley. Clams may be used to replace the oysters- 244 MES. WILSON'S COOK BOOK TO PREPARE A STEW Wash and look over the twenty-five stewing oysters carefully to free them from bits of shell. Place in small stewing pan and heat until the edges begin to curl. Then add Three cups of scalding milk. Two tablespoons of butter. One teaspoon of salt. One-half teaspoon of paprika. Let the mixture come to the scalding point and then remove at once and serve. Clams may be used to replace the oysters. FISH SOUP One red beet. Three medium-sized onions. One carrot. Three leeks, Six branches of parsley. One and one-half cups of finely chopped cabbage. Chop fine and then place in a saucepan and add two cups of cold water. Cook gently until the vegetables are very soft and then add Three cups of fish stock. Stock made by cooking the head, fins and bones of one and one-half pounds of fish. Season with Two teaspoons of salt, One teaspoon of paprika. Juice of one-half lemon. Two tablespoons of butter. Simmer slowly for fifteen minutes and then place the pre- pared fish in a tureen and pour over the broth. Sprinkle with paprika and finely chopped parsley and then serve at once. MRS. WILSON'S COOK BOOK 245 DEVILED CRABS Make a cream sauce by placing in a saucepan One cup of milk^ Five level tablespoons of flour. Stir with a wire spoon or fork until the flour is dissolved in the milk and then bring to a boil. Stir constantly and cook for five minutes after it reaches the boiling point. Then add One cup of crab meat. One tablespoon of grated onion. One tablespoon of finely minced parsley. One tablespoon of Worcestershire sauce, One and one-half teaspoons of salt. One teaspoon of paprika. One-half teaspoon of mustard. Mix thoroughly and then fill into the crab shells, filling the shell slightly above the level. Dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs. Fry until golden brown in hot fat. The crabs may be prepared earlier in the day and then reheated for serving. CELERY SOUP Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then meas- ure, and add One cup of milk. Two tablespoons of flour. to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavor- ing. A faggot of soup herbs may be added to the celery if desired. 246 MRS. WILSON'S COOK BOOK CREAM SOUPS Cream soups are a combination of vegetables, puree and milk. Almost all of the green vegetables will make delicious soups. Clean the vegetables well and then cut into small pieces. Place in a saucepan and cover with cold water and bring to a boil. Cook slowly until tender and then mash well; then rub through a fine sieve. Use this vegetable stock with equal parts of milk to make the soup. Carrots, peas, tomatoes, turnips, corn, beans, celery, let- tuce, potatoes, beets, cucumbers, asparagus, all these afford a splendid variety. Allow one level tablespoon of flour for thickening and dis- solve the flour in cold water before adding. Bring quickly to a boil and then season. Add two tablespoons of butter for flavor- ing and then serve. French, Swiss and Italians serve grated cheese and paprika with all cream soups. CREAM OF ONION Place two cups of thinly sliced onions in a saucepan and add one cup of cold water. Cook until soft and then rub through a fine sieve. Measure and return to the saucepan, and add one cup of milk for every cup of onion pui*ee and two level tablespoons of flour to every cup of milk. Stir to dissolve the flour, then bring to a boil and cook slowly for five minutes. Season, using salt and white pepper. Serve, then add one table- spoon of butter to every quart of cream soup. Croutons or toasted strips of bread make a delicious accompaniment to cream soups. How to prepare croutons : Cut slices of bread into one-inch blocks and place in a baking sheet and bake until golden brown. Place in a tin box or jar and seal. When ready to use just reheat to crisp and then serve. Stale bread may be used for this purpose. MRS. WILSON'S COOK BOOK 247 CREAM OF TOMATO Place two cups of stewed tomatoes in a saucepan and add One onion, chopped fine, i One faggot of soup herbs. Pinch of cloves. Cook gently for ten minutes and then run through a fine sieve. Now place in a saucepan Two cups of milk. Five tablespoons of cornstarch. Stir until dissolved and then bring to a boil and cook for five minutes. Add to prepared tomato, beating well to thor- oughly mix. Now add One teaspoon of salt. One-half teaspoon of pepper. One tablespoon of butter. The making of the cream sauce and then adding the pre- pared tomato prevents curdling. TOMATO PUREE One pint of stewed' tomatoes. Two onions chopped fine. One carrot cut in dice. One faggot of soup herbs. One pint of water. Cook slowly until the vegetables are soft, rub through a sieve and then dissolve Four tablespoons of cornstarch in Five tablespoons of cold water. Add to the tomato sauce mixture with Two tablespoons of butter. One and one-half teaspoons of salt. One-half teaspoon of pepper. Cook slowly for ten minutes. 248 MRS. WILSON'S COOK BOOK VEGETABLE PUREE Pare and cut in dice Six medium-sized turnips^ Four medium-sized carrots. Six medium-sized onions. Chop fine One small head of cabbage. Four branches of celery. One bunch of potherbs. One teaspoon of thyme. Place in a saucepan and add seven pints of cold water. Bring to a boil and cook slowly for two hours. Mash through a fine sieve and then return to the kettle and add One-half cup of flour dissolved in One cup of milk. One and one-half tablespoons of salt. One teaspoon of pepper. Two well-beaten eggs. Butter, size of large walnut or one ounce. Stir to thoroughly blend and then add one-quarter cup of finely chopped parsley. Serve with toast. CABBAGE SOUP Two quarts of water. Three onions, chopped fine. One faggot of soup herbs, Two slices of salt pork, cut into dice. One and one-quarter pounds of soup meat, with bone in it. Two and one-half cups of finely shredded cabbage. Place in a saucepan and cook slowly for one and three- quarter hours. Now add two tablespoons of flour, dissolved in one-quarter cup of water, and season with One tablespoon of salt, One teaspoon of pepper, One-balf teaspoon of thyme. MRS. WILSON'S COOK BOOK 249 CREAM OF CUCUMBER Pare and grate one large cucumber, and then place in a saucepan and add One cup of cold water. One tablespoon of grated onion. Bring to a boil and cook slowly for ten minutes. Rub through a fine sieve and add Four cups of milk. Six tablespoons of flour. Stir to dissolve the flour, and then bring to a boil and cook slowly for five minutes. Now add One teaspoon of salt, One-half teaspoon of paprika. One quarter green pepper, chopped fine, One tablespoon of butter. Beat hard to mis. CREAM OF CORN, SUPREME Use a corn scraper and then score and scrape the pulp from four large ears of corn, and rub through a sieve into a saucepan. Now add Four cups of mUk, Six tablespoons of flour. One tablespoon of grated onion. Stir to dissolve and then bring to a boil and cook slowly for five minutes. Season to taste and add One tablespoon of butter. One tablespoon of finely minced parsley. BAKED PRUNES Wash and soak the prunes and then place in a casserole dish and add one-half pound of fruit, Paring of lemon rind. Juice of one-half lemon. Four tablespoons of brown sugar and just barely enough of water to cover. Bake for thirty minutes. 250 MRS. WILSON'S COOK BOOK FRUITS BAKED PEARS Select pears of uniform size and then pare and cut in half. Place in a baking dish and add One-half cup of syrup. One-half cup of water, One-quarter teaspoon of nutmeg. Bake until pears are tender. Baste frequently with the syrup. PEAR TARTS Line pie tins or tart pans with plain pastry. Fill with stewed pears and then dust with cinnamon and bake in a slow oven. Top with fruit whip. PEAR BREAD PUDDING Place a layer of broken stale bread in the bottom of a well- greased pudding pan and then a layer of thinly sliced pears. Season each layer of bread and pears slightly with nutmeg and cinnamon. When the dish is full pour over One cup of syrup. One-half cup of brown sugar. One cup of water. Stir until sugar is dissolved and then bake in a slow oven for one hour. Serve with custard sauce. PEAR SAUCE Pare and then cover with just enough water to cook. Cook until tender and then mash and put through a fine sieve or colander. Sweeten to taste, adding Juice of one lemon. One tablespoon of either cinnamon or nutmeg to each quart of the pear sauce. This may be used and served with roast duck, chicken, or as a side dish, and in pear shortcake and as a spread for bread and hot cakes. MRS. WILSON'S COOK BOOK 251 BAKED PEARS AND CRANBERRIES Pare eight pears and then cut in half, removing stems and seeds. Place in a baking dish with the cut side up. Sort over and wash one cup of cranberries and then add the berries to the pears and One-half cup of raisins^ One cup of syrup, One-half cup of brown sugar. One cup of water. One-quarter teaspoon of nutmeg. Bake in a slow oven until the pears are soft. Note. — This dish may be cooked upon the top of the stove in a saucepan. DRIED FRUIT Oranges and grapefruit are high-priced and the dried fruits may be substituted to advantage. If these fruits are nicely prepared, the family will hardly be able to distinguish between them and the fresh fruit. Frequently the dried fruits are so prepared that they are anything but inviting. Much will depend upon the selection of these fruits. Purchase only the best grade. This fruit should be bright and waxy and not too dry. Soak for fifteen minutes in warm water ; this loosens the dirt before washing. Now wash in plenty of water. Cover with water and allow to stand until the fruit has plumped out ; each piece of fruit will only absorb just the amount of moisture as it originally contained. This will require from six to twelve hours, depending entirely upon the dryness of the fruit. Be sure that the water covers the fruit at least one inch. Now, when the fruit is ready, add sugar to sweeten and place in the stove to cook. The slower this fruit is cooked the better. Remember that hard, rapid cook- ing not only spoils dried fruits, but fresh fruit as well. When cooked tender, drain the liquid from the fruit and measure. Allow one-half cup of sugar to every three cups of 252 MRS. WILSON'S COOK BOOK juice. Place this juice and the sugar in a separate saucepan and boil until thick ; then pour over the fruit. Dried fruits prepared this way will be found to be delicious. Apricots will require very little cooking, so drain them free from the liquid in which they are soaked and add the sugar. Boil the syrup until thick and then pour over the apricots and cook gently for ten minutes. Remove the skins from peaches, after soaking them, and be- fore cooking add a little piece of thin orange peel for flavor. To prepare dried pears soak them for twelve hours and then place in a casserole dish and add to one-half pound of fruit One cup of brown sugar. Juice of one lemon. One cup of raisins. Cover the casserole dish and bake slowly. STEWED PEARS Three-quarters cup of syrup, On6-half cup of water. Six cloves. Piece of cinnamon and piece of lemon peel. Peel and then cook slowly until tender, chill and serve. CHICKEN AND GREEN PEPPER SANDWICHES Remove the seeds from two green peppers and add one small onion and chop very fine. Mince one cup of chicken meat fine and add to the green peppers and onions and then sea- son with One teaspoon of salt. One-quarter teaspoon of mustard. One-half teaspoon of paprika. Two tablespoons of melted butter. Mix well and then spread between thin slices of but- tered bread. BROILED CHICKEN, VIRGINIA STYLE Select a plump broiler, weighing from one and a half to two pounds. Singe and then split with a sharp knife down the back. MRS. WILSON'S COOK BOOK 253 Draw. Remove the head and feet and then wash and parboil for eight minutes. Now flatten well with a rolling pin. Rub with shortening and broil for ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a delicious flavor. CHICKEN A LA KING Cut the breast of cooked chicken into one-inch pieces and then place one and a half cups of thick sauce in a saucepan and add one cup of mushrooms that have been peeled and cut in pieces and then parboiled for six minutes in boiling water, and also One green pepper, diced fine and parboiled. Add Yolks of two eggs. Juice of one-half lemon. One-quarter teaspoon of mustard, One and one-half teaspoons of salt. One teaspoon of paprika, in the cream sauce. Also add the prepared chicken, the mush- rooms and then green pepper. Heat until the boiling point is reached and then simmer slowly for ten minutes and serve on toast. BREAST OF GUINEA HEN, TERRAPIN STYLE Cut the breasts of two cooked guinea hens into one-inch blocks and place in a chafing dish and add Three cups of thick cream sauce. One well-beaten egg, One-half teaspoon of mustard. One teaspoon of salt. One teaspoon of paprika, One large onion chopped very fine. Three tablespoons of finely chopped parsley. Juice of one large lemon. Grated rind of one-half lemon. Stir to mix thoroughly and add the prepared breasts of the guinea hens and heat slowly until very hot. Serve on toasted waffles. 254 MRS. WILSON'S COOK BOOK GUINEA HEN— POT PIE Draw and singe the pair of guinea hens, removing the wings, thighs and legs and leaving the breast whole. Break the back of the carcass and then place in a deep saucepan and add seven cups of boiling water and steam slowly until tender. Add A piece of carrot. One small onion. One branch of celery for flavoring and then lift and set the thighs and breast aside for future use. Pick the meat from the back of the carcass and add to two and one-half cups of the stock. Season and thicken slightly. Now place the legs and wings in a casserole dish and add « One cup of peas. The prepared gravy. Four boiled onions. Cover with a crust of plain pastry and bake in a moderate oven for thirty minutes. FRICASSEE CHICKEN Draw and singe and cut the chicken. Wash and place in a deep saucepan and cover with boiling water. Bring to a boil and add One onion. One small carrot. Two branches of celery. Cook slowly until tender and then thicken the gravy. Dump- lings may be added if desired. MRS. WILSON'S COOK BOOK 255 ROAST CHICKEN, SPLIT STYLE Prepare the chicken as for roasting. Do not fill. Rub well with shortening and then pat in plenty of flour. Place in a roasting pan and roast until tender; baste frequently with hot water. ROAST DUCK Singe and draw the duck and then remove the neck and add to the giblets and cook until tender. Wash and then drain the duck. Now prepare a filling by soaking sufficient stale bread in cold water. When pressed dry it will measure two and one- half cups. Rub through a sieve. Now place five tablespoons of shortening in a saucepan and add One cup of chopped onion. One green pepper, chopped fine. The prepared bread. Three tablespoons of finely chopped parsley. One level teaspoon of thyme. Cook slowly, turning frequently until the onions are tender, adding more shortening if necessary to prevent the mixture from sticking to the pan. Then season with salt and pepper. Cook and then fill into the duck. Dust with flour and then roast in a moderate oven, allowing thirty minutes for the duck to start cooking and twenty minutes to the pound. MACARONI Macaroni is to the Italian cook the starchy content of the meal ; just as the Irish and sweet potato are our common starchy foods. The thrifty Italian and French housewifes have found that by addition of meat, cheese and eggs for flavoring, they can serve their families substantial and attractive foods at a minimum cost. The average American consumer of pastes and macaroni has no idea of the number of styles or forms — of which there are over a hundred— into which this wheat product is made. They 256 MRS. WILSON'S COOK BOOK range from the lasagnes, which are the short, flat pieces one and two inches wide, cut and frequently moulded by hand, to the Adeline, which are the long, thin threads, the finest of which are many times smaller than vermicelli. Between these two extremes there is a great variety, which includes the alphabet and many fancy designs. MACARONI MILIEUSE Wipe with damp cloth and cut in one-inch blocks one pound of shin beef. Roll in flour and brown quickly in hot fat. Place in a deep saucepan and add Three pints of cold water, Two onions cut fine. One medium-sized carrot cut in dice. Bring to a boil and cook gently until the meat is tender. Now add One-half cup of tomato aux fine herbes. Two teaspoons of salt. One and one-half teaspoons of paprika. Six ounces of prepared mxicaroni. Bring this mixture to a boil and then cook until the maca- roni is well heated. Pour on a large platter and garnish with finely chopped parsley. TO PREPARE MACARONI The macaroni may be broken into pieces one and one-half inches long, or it may be cooked whole. In all recipes the maca- roni must first be prepared as follows : Grease the bottom of a deep saucepan and then add two quarts of boiling water. Let boil for two minutes and then add the macaroni. Stir for a few minutes and then cook for fifteen minutes. Turn into a colander and drain. Then blanch under MRS. WILSON'S COOK BOOK 257 the running cold water for three minutes. Let drain. It is now ready to use in any number of ways. Gxeasing the saucepan prevents the macaroni from sticking to the bottom, while it is cooking. The Italian prepares a seasoning as follows : Wash two leeks. Six branches of parsley. Two green or red' peppers. Four branches of celery. Pare Six onions. Tiny bit of garlic. Place in a chopping bowl and chop very fine. Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables. Cook slowly until soft and then add one small can of tomato paste. Blend well and then pour in a bowl or jar and set in a cool place. This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter. This mixture is called tomato aux fine herbes. Small portions of meat that would be insuflicient to serve alone can be utilized in making these dishes. When making gravy, prepare enough so that a cup or more may be set aside to use in the macaroni dishes. Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made. The Italian cook uses a small piece of meat for flavoring, usually chopping it in small pieces. MACARONI CUSTARD Place in a saucepan Two cups of milk. One and one-half cups of water. Six level tablespoons of cornstarch. 17 258 MRS. WILSON'S COOK BOOK Dissolve the starch in the water and add the milk. Bring to a boil and cook for five minutes. Remove from the fire and add Yolks of two eggs. One cup of sugar. One and one-half teaspoons of vanilla. Beat to mix and then pour over six ounces of macaroni pre- pared as given in the method for preparation. Add one-half cup of raisins and then bake in a moderate oven for twenty-fivie minutes. Place the whites of two eggs in a bowl and add one glass of jelly. Beat until the mixture holds its shape; then pile on top of pudding. MACARONI AU GRATIN Cook one-half pound of macaroni as given in the method of preparing. Place in a baking dish and then make three cups of cream sauce, using One and one-half cups of milk. One and one-half cups of clear stock. One-half cup of flour. Blend well and then pour over the macaroni. Sprinkle the top with fine bread crumbs and grated cheese and bake in a moderate oven for twenty-five minutes. POTATOES This nutritious tuber is said to have saved the Irish people from famine, and it is fitting that this variety of potato should bear that name. The potato was unknown to Europe before the venturesome expedition of the fifteenth century to the Americas, where it was found to be used freely by the natives of both continents. Frequently it has been said that the potato competes with bread as the staff of life, because its use is almost universal. MRS. WILSON'S COOK BOOK 259 There are more than thirty-five varieties of potato and although it is affected by soil and climate, the sandy soil necessary for its successful growth is found in almost every country. The housewife should understand its food value. The aver- age analysis of the white potato is as follows : Sixty-two per cent, water, 2 per cent, protein, 1 per cent, fat, 4 per cent, carbohydrates (starch and sugar), 20 per cent, waste and 1 per cent, mineral ash. The proportion of water found in the potato depends largely upon the soil in which it is grown. The small protein content is offset by its large carbohydrates ( starch and sugar) content. POTATO CAKES Cook three large potatoes and then peel and mash fine. Measure and place two cups of mashed potatoes in a mixing bowl and add Two cups of flour, One teaspoon of salt, Four teaspoons of baking powder. One egg. Four tablespoons of milk. Mix to a smooth dough and then roll out one-half inch thick and cut and brush the tops with milk. Bake in a hot oven for eighteen minutes. POTATO DISHES One of the best forms of serving this tuber is to roast the po- tato in the ashes. Few will realize how delicious it can be. Wrap the potato in wax paper and then cover with coals and roast about one hour. Next to this method comes the baked potato. Wash and dry medium-sized potatoes and then rub well with shortening and place in the oven and bake for thirty-five minutes for small potatoes and fifty minutes to one hour for large ones. Greasing 260 MRS. WILSON'S COOK BOOK the potato well before baking prevents a hard crust from form- ing and permits the entire contents of the mealy sack to be eaten. Boiling potatoes in their jackets causes the potato to lose about 2 per cent, of its nutritive value, while peeling before cooking causes a loss of 14 per cent. If necessary to peel, use a sharp knife and removed the very thinnest portion of the skin ; scraping new potatoes is better than peeling them. O'BRIEN POTATOES Pare and then cut in thin slices five potatoes that have, been boiled in their jackets. Mince sufScient onions, fine, to measure three-quarters of a cup. Chop fine two green peppers. Par- boil onions and peppers until tender and then drain well. Now heat three tablespoons of shortening in a frying pan until very hot and then add the potatoes and let brown. Fold over and brown again. Keep turning over until the potatoes are well browned and then add the prepared onions and peppers. Cook slowly for five minutes and then turn on a hot platter and gar- nish with finely chopped parsley. BOILED POTATOES To cook potatoes, either in jackets or pared: Cover with boiling water, cook until tender. Season; now cover closely with clean cloth to absorb moisture and the potato will be mealy, GRILLED POTATOES Wash and pare large old potatoes and then cut into thin slices, cutting the full width of the potato. This means that you are to cut a thin slice of raw potato that will cover your hand. Place on a shallow baking dish and brush with shortening. Place in the broiler and broil until nicely browned, then place in the oven for five minutes. MRS. WILSON'S COOK BOOK 261 MOUNTAIN BUTTERMILK RYE MUFFINS Place in a mixing bowl One and one-half cups of buttermilk^ One teaspoon of baking soda. Four tablespoons of shortening, Six tablespoons of syrup. One egg. Beat to mix and then add Two and one-half cups of rye flour. One teaspoon of baking powder. Beat to thoroughly mix and then pour into well-greased and floured muffin pans, and bake for thirty minutes in a mod- erate oven. When cold the muffins that are left over may be split and toasted and then spread with mountain sweet- spiced jam. IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS Much sickness that is described as ptomaine poisoning is usu- ally caused by carelessness. If for any reason meat must be kept several days after it is purchased, it may be cared for in the following manner : Place Three-quarters cup of salt in a saucepan And add Three and one-half cups of water. One bay leaf. One-half teaspoon of saltpeter. Bring to a boil and cool. Place the meat in a china bowl or a wooden bucket and pour the brine over it. Now place a plate on top of the meat and weigh down with an old flatiron and heavy stone. Turn the meat every otlier day. This meat will keep for one week. This method is suitable 262 MRS. WILSON'S COOK BOOK for mutton, beef or pork. For lamb or chicken place in a sauce- pan and add One-half carroty One onion. Sufficient boiling water to partially cover same. Cook, keeping pan closely covered, for ten minutes to the pound. Cool before placing in the ice box. If it is necessary to keep the meat only until the next day, mince fine two onions and add Four tablespoons of salt. One tablespoon of pepper. Mix thoroughly and then rub the meat thoroughly with this mixture. Meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner: Wipe the meat with a dry cloth and cover with a wax or parchment paper, and then hang from a hook in the lower part of the refrigerator, directly under the ice chamber if possible. The hooks are shaped like the letter S, sharply pointed at both ends and they may be purchased or made by any hardware dealer. Meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices. FILLET OF BEEF Have the butcher trim the fillet into shape and then lard it with salt pork. Dust lightly with flour and then place on a rack in the roasting pan and. place in a hot oven, basting every ten minutes. Cook, allowing the meat one-half hour to become thoroughly heated and to start cooking; then allow twelve minutes for every pound. This cut is the choicest of the entire cattle and is without a single ounce of waste. It is de- licious either hot or cold. MRS. WILSON'S COOK BOOK 263 WELSH CHEESE PUDDING Five ounces of grated cheese, One cup of bread crumbs. One cup of flour. One and one-half teaspoons of salt. One teaspoon of white pepper. One teaspoon of paprika. One tablespoon of Worcestershire sauce. One tablespoon of baking powder. Four tablespoons of grated onions, One egg. One cup of milk. Beat to thoroughly mix and then pour in moulds or prepared pudding cloth and boil for one and three-quarters hours. Serve either hot or cold. To serve hot, use the following sauce : Place in a saucepan One cup of milk. Two tablespoons of cornstarch. Dissolve the starch in the milk and bring to a boil. Cook for five minutes and then add One well-beaten egg. One teaspoon of salt, , Two teaspoons of paprika. Juice of one-half lemon. Beat hard to mix and then serve. This dish will replace meat and be sufficient for a family of four or five. MEAL PUDDING Place one quart of milk in a saucepan and bring to a boil ; then add three-quarters cup of fine cornmeal. Stir until thick, and cook slowly for ten minutes and then add One cup of sweet spiced j am. One cup of syrup. One-half cup of sugar. One-half teaspoon of nutmeg. Beat to mix and then pour into a baking pan and bake slowly for three-quarters of an hour. Cool and then serve with plain cream. 264 MRS. WILSON'S COOK BOOK HOW TO COOK CORN BEEF Wash the beef in cold water and then place in a saucepan and cover with cold water. Bring to a boil and turn into a colander, and let cold water run on the meat. Place a Saucepan on the stove and fill with boUing water, and add One carrot, cut in dice. Two onions^ with one clove stuck in each onion. One bay leaf and. The meat. Bring to a boil and cook slowly, allowing the meat to cook thirty minutes to start and then twenty minutes to the pound, gross weight. Then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid, with the lid removed. When cool, remove and place at once in the ice box. Serve cold. Mutton may be corned like beef. The shoulder makes a delicious economical cut. Have the butcher bone the meat, but do not roll. Put in a pickle for six days. Remove and wash and then tie securely, and cook in the same manner as for corned beef. OLD PHILADELPHIA STEWED KIDNEY Wash and dry the kidney and cut into inch pieces ; put on to boil in a pot of cold water ; as soon as boiling point is reached, remove from the fire, turn in colander and drain, rinse in cold water and dry. Dust lightly with flour; put three tablespoons of shortening in a pot ; when hot toss in the kidney, browning carefully; then add two cups of water, which must be boiling, and cook until the kidney is tender. Then season with salt and pepper, five tablespoons of catsup, three tablespoons of vinegar; add one tablespoon each of grated onion and fine chopped parsley. Serve on toast for breakfast. MRS. WILSON'S COOK BOOK 265 MEAT PUDDINGS Put sufficient cold meat through the chopper to measure three-quarters of a cup. Place in a mixing bowl and add One cup of cold boiled rice, One small onion, grated, One green pepper, chopped fine. Two teaspoons of salt. One teaspoon of paprika. Two teaspoons of garlic vinegar. One-half teaspoon of thyme. One egg. Five tablespoons of cold stock, water or gravy. Mix thoroughly and then grease and flour the custard cups and fill a little better than just one-half full. Spread the top smoothly and place in a pan containing water, and then bake for forty minutes in a moderate oven. Unmould and cover with either cream or brown sauce. CORN PUDDING Place in a mixing bowl One can of crushed corn. One cup of prepared bread. Two eggis. One-half cup of milk. One onion, grated. Four tablespoons of finely minced parsley. Two teaspoons of salt. One teaspoon of paprika. Mix well and then pour in the prepared custard cups. Set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven. To prepare the bread: Soak the stale bread in hot water and place in cloth and squeeze dry. To prepare the cups : Grease well and then dust with bread crumbs. 266 MRS. WILSON'S COOK BOOK SALT CHOWDER Mince fine four ounces of salt pork or bacon. Place in a deep kettle and add One cup of chopped onions. One-half cup of chopped sweet red peppers. One cup of chopped tomatoes. Cook slowly for ten minutes and then add one pound of fish, bones and skin removed, fish cut in one-inch blocks. Six large clams cut in pieces. Two cups of water. Cover closely and then boil for twenty minutes. Now add One teaspoon of sweet marjoram. One-quarter teaspoon of thyme, Two and one-half cups of cream sauce. One cup of cooked peas. One cup of cooked lima beans. One-half cup finely chopped parsley. Two tablespoons of butter. One tablespoon of salt. One and one-half teaspoons of pepper. Heat until scalding and then serve. STEAMED SALT OYSTERS OR CLAMS Place the salt oysters or clams in a large dishpan and cover with plenty of cold water. Scrub clean with a stiff brush. Now place a colander in a deep scaucepan and add one quart of boiling water. Fill the colander with salt oysters or clams and steam until they open their mouths. Place one dozen of the steamed salt oysters or clams in a deep soup plate and serve with a small saucer of melted butter. Serve a small cup of the salt oyster or clam liquid, left in the saucepan after steaming the bivalves, with them. MRS. WILSON'S COOK BOOK 267 CLAM FRITTERS— RED RIVER BOATHOUSE STYLE Mince one dozen large clams fine and then drain free of the liquid. Measure the liquid and add sufficient milk to measure one and one-half cups. Place in a bowl and add One egg. Two teaspoons of salt. One teaspoon of paprika. Two tablespoons of grated onion. Four tablespoons of finely chopped parsley, One tablespoon of shortening. One teaspoon of sugar. The minced clams, Two cups of sifted flour. Four level teaspoons of baking powder. Beat hard and then fry in very hot fat in shallow pan. DEVILED CLAMS Place in a saucepan One-half cup of clam juice. One-half cup of milk. Five tablespoons of flour. Stir to dissolve and then bring to a boil and cook for five minutes. Now add Six clams minced fine. One tablespoon of grated onion. Four tablespoons of finely minced parsley. One-quarter teaspoon .of mustard. One-half teaspoon of paprika. One teaspoon of salt. Six tablespoons of bread crumbs. Mix thoroughly and then fill into well-cleaned clam shells, rounding up on top. Dust with flour and then coat with beaten egg and then cover, patting well, with fine crumbs. Fry until golden brown in hot fat. 268 MRS. WILSON'S COOK BOOK CLAM FRITTERS Mince six clams fine and then place in a bowl and add suf- ficient milk to the clam juice to make one and one-half cups. Pour over minced clams and add Two and one-quarter cups of flour. One and one-half teaspoons of salt, One-half teaspoon of pepper. One well-beaten egg. Two tablespoons of baking powder (level). One tablespoon of grated onion, Three tablespoons of finely minced parsley. Beat to a smooth batter and then fry in deep fat. CLAM COCKTAIL Use four cherrystone clams for each service. Prepare a cocktail sauce as follows : One cup of canned tomatoes. One leek, chopped fine. One onion, chopped fine. Pinch of thyme. Pinch of cloves. One-half teaspoon of mustard. One-half cup of water. Cook for fifteen minutes, cool and then rub through a sieve and add One and one-half teaspoons of salt. One teaspoon of paprika. One tablespoon of Worcestershire sauce. Mix and then divide into four portions. MRS. WILSON'S COOK BOOK 269 CLAMS Clams may be served and cooked in a manner similar to oysters. BAKED HAM Place a four and one-half to five-pound cut from the butt end of the ham in the fireless cooker overnight. In the morning remove the skin and then pat into the fat part of the ham Five tablespoons of brown sugar. One teaspoon of cinnamon. Three-quarters teaspoon of allspice. Place in a hot oven and bake for forty minutes. Baste every ten minutes with Six tablespoons of vinegar. Three-quarters tablespoon of boiling water. Use the liquid in the pan, after baking the ham for making gravy, by browning three tablespoons of flour, then adding the liquid left in the pan and sufficient boiling water to make one and one-quarter cups of gravy. Season. HAM LOAF Chop the left-over ham very fine. Measure and add to one and one-half cups One aiid one-half cups of cold cooked oatmeal. Two onions, grated. One teaspoon of paprika. One-half cup of bread crumbs. One cup of cream sauce. One tablespoon of Worcestershire sauce. Mix and then pour into well-greased loaf-shaped pan and then place this pan in a larger one containing warm water. Bake for forty minutes in a moderate oven. Serve with hot tomato sauce. 270 MRS. WILSON'S COOK BOOK ENGLISH HAM PIE Cut the remainder of the fresh baked ham into neat pieces, laying aside all the small bits. Pare and cut in dice sufficient potatoes to measure one quart. Chop fine sufficient onions to measure one cupful. Place the potatoes and onions in a sauce- pan and add sufficient boiling water to cover. Cook until tender and then drain. Now prepare a pastry as follows : Place TWo cups of flour, One teaspoon of salt. Two teaspoons of baking powder. in a bowl. Sift and then rub in six tablespoons of shortening. Mix with one-half cup of ice-cold water. Roll out and then line a shallow pan with pastry. Place a layer of potatoes and onions and then a layer of the meat. Season well and cover the meat with a second layer of the potatoes. Season and then add two cups of highly seasoned gravy. Place top crust in position and fasten the edges tightly by pinching together firmly. Brush the pastry with cold water and then bake one hour in a slow oven. CHEESE LOAF Three cups of fine bread crumbs, One and one-half cups of cottage cheese. One and one-half cups of very thick cream sauce. One large onion, minced fine. One and one-half teaspoons of salt. One teaspoon of paprika. One teaspoon of Worcestershire sauce. Mix thoroughly and then mould into shape. Pack into well- greased pan and set this pan in a large bake pan, with hot water to one-quarter of the depth of the bake pan. Bake in a mod- erate oven for fifty minutes. MRS. WILSON'S COOK BOOK 271 BARBECUE OF BOILED HAM Cut cold boiled ham into very thin slices and then place in a chafing dish and add One-half glass of currant jelly. Three tablespoons of' vinegar. Four tablespoons of water. One-half teaspoon of Worcestershire sauce. One-quarter teaspoon of paprika. Heat until very hot, and then serve on toast. HEAD CHEESE Have the butcher clean and crack a young pig's head. Wash well and put on to cook in a pot large enough to have the water completely cover the head. Cook until the meat leaves the bones, skimming carefully. When cooked lift pot from the fire and take the meat from the pot. Chop fine, seasoning with salt and pepper and one tablespoon of poultry seasoning ; mix thoroughly; put a clean cloth in the colander and put in the cheese; cover with another cloth; place a plate on top and weight down with a flat-iron. ITALIAN CANAPE Mince fine One green pepper. One medium sized onion. One leek. Four branches of parsley. One tomato. Now place four tablespoons of shortening in a saucepan and add the vegetables. Cook slowly until tender and then add Five tablespoons of grated cheese. One teaspoon of salt. One teaspoon of paprika. Mix thoroughly and then spread on thin slices of toast. Garnish with sliced stuffed olives and dust with paprika. 272 MRS. WILSON'S COOK BOOK CHEESE SAUCE One cup of water, One cup of milk, Five level tablespoons of flour. Dissolve the flour in milk and water ; bring to a boil ; cook slowly for ten minutes ; now add ' One teaspoon of salt. One teaspoon of pepper. One well-beaten egg. One-half cup grated cheese. WELSH RAREBIT Cut one-half pound cheese very fine and then place in a sauce- pan and add One-half teaspoon of mustard. One teaspoon of grated onion. Two well-beaten eggs. One tablespoon of Worcestershire sauce. Stir until well creamed and free from lumps and then pour over slices of toast. Sprinkle lightly with paprika and serve. CHELSEA RABBIT Cut one pound of cheese into small bits and then place two tablespoons of butter in a chafing dish and add One onion, cut fine. One cup of thick tomato pulp, pressed through a fine sieve. One tablespoon of Worcestershire sauce. One and one-half teaspoons of salt. One and one-half teaspoons of paprika. Cook until the onion is soft and then add cheese and stir until the cheese is melted and the mixture well blended. This will serve from six to eight persons. MRS. WILSON'S COOK BOOK 273 CHEESE CANAPE Place in a bowl Three tablespoons of grated cheese. One tablespoon of minced parsley. One-quarter teaspoon of salt. One-half teaspoon of paprika. One tablespoon of butter. Mix to a paste and then spread on a thin triangle of bread. Dust lightly with paprika. TOMATO CANAPE Cut the tomatoes into very thin slices and then place on a plate and season with salt and pepper* Now place on a plate One tablespoon of butter. One-half teaspoon of mustard. One-quarter teaspoon of paprika. One tablespoon of parsley. Work to a nice smooth paste and then spread lightly over the tomatoes. Place on a small round cracker and garnish with a slice of hard-boiled egg. LA BRETE CANAPE Pick the fish from the backbone of a cooked mackerel, add- ing any left-over portions. There need be only about two tablespoons. Rub the fish through a sieve and add One small onion, grated. One-half teaspoon of mustard. One-half teaspoon of paprika. One and one-half tablespoons of butter. Work to a paste and then spread on thin toasted strips of bread. 18 274 MRS. WILSON'S COOK BOOK BOHEMIAN RELISH Place on a bread and butter plate Two slices of salomi sausage, One radish. One tablespoon of prepared scallion. One thin slice of tomato. To prepare the scallions chop fine and add Six tablespoons of mayonnaise dressing. One tablespoon of vinegar. Mix thoroughly and then serve. ITALIAN CANAPE Two branches of parsley. One small onion. One-half green pepper. Mince fine and then cook until soft, taking care not to brown, in two tablespoons of salad oil. Now toast thin slices of corn- bread slightly and spread with this mixture. Sprinkle with grated cheese and paprika. CANAPE A LA MODE Flake into bits two tablespoons of the mackerel left from breakfast, and then place on a dish and add Three tablespoons of mayonnaise dressing. One teaspoon of paprika. One tablespoon of finely chopped parsley. Mix to a smooth paste and then spread on triangles of toasted bread. Garnish with parsley. FRIED PIGS FEET Have the butcher crack the feet ; wash and put into a pot of boiling water to cook. Cook gently until they separate easily from the joints ; lift from the water, and set to cool. When cold divide in portions, dip in egg and cracker-dust and fry in boiling hot lard. Serve with coleslaw or chow-chow. MRS. WILSON'S COOK BOOK 275 MINCEMEAT During the Xmas holidays open house was kept by the barons and knights of the early days. Great festivities and merry- making was the order of the time. The great fete took place on Xmas day. On that day the mistresses of the households vied with each other in a friendly rivalry with their dishes of mutton pie. The mutton pie, as it was known in 1596, is the mince pie of to-day. It was also known by the name of Xmas pie or shredds. In Herrick's time it was considered vitally important to put an armed guard to watch the Xmas pies, lest some sweet- toothed rascal purloin them and then there would be no pies to grace the feast. As ever in warring lands, food commodities were scarce and expensive and accordingly considered a great luxury. MINCEMEAT Mincemeat may now be prepared for the holidays ; and if kept in a cool place it will have sufficient time to blend and ripen. Here are some inexpensive recipes : One-half cup of suet, One-half cup of girateJ carrot. Six cups of apples, chopped fine. Two cups of raisins, chopped. One-half cup of cooked meat, chopped fine. One-half cup of citron, chopped fine. One-half cup of orange peel, chopped fine. Two tablespoons of cinnamon. One-half tablespoon of nutmeg. One-half tablespoon of cloves. One and one-half cups of molasses. One cup of boiled cider. Mix in the order given. Pack into a bowl or crock. Cover closely and then set in a cool place to ripen. Cold left-over meat may be used. 276 MRS. WILSON'S COOK BOOK NEW ENGLAND MINCEMEAT Place one-half pound of Hamburg steak in a saucepan and add one cup of cider. Cook for fifteen minutes ; then remove from the saucepan and place in a large bowl and add Six ounces shredded suet. One-half pound currants. One-half pound of raisins. Two pounds of minced apples. Four ounces of minced citron, Four ounces of minced orange peel,. Four ounces of minced lemon peel, Two tablespoons of cinnamon. One tablespoon of allspice. Three-fourths of tablespoon of cloves, Two and one-half cups of syrup. One cup of boiled cider. Mix in the order given, then pack in glass or crock. Cover closely and then set in a cool place to ripen. ORANGE MINCEMEAT Squeeze the juice of three oranges. Place the peel in a saucepan of cold water. Cook until tender. Drain and then pour through the food chopper. Place in a bowl and add Six cups of apples, chopped moderately fine. One cup of suet, chopped fine. One cup of raisins, chopped fine. One cup of evaporated peaches, chopped fine. One cup of evaporated apricots, chopped fine. One-half cup of citron, chopped fine. One cup of grated carrot. Two tablespoons of cinnamon. One-half tablespoon of allspice. One-half tablespoon of mace. One-half tablespoon of ginger. One-half tablespoon of cloves. Two cups of molasses. One cup of boiled cider. Mix in the order given and then pack in a large bowl or crock or stone pot. Cover closely and then put in a cool place for ten days to ripen. MRS. WILSON'S COOK BOOK 277 GREEN TOMATO AND APPLE MINCE Place one quart of green tomatoes chopped fine in a colan- der. Cover with two tablespoons of salt. Let drain for two hours. Place in a saucepan and add One cup of syrup. One cup of cider. Cook gently for one-half hour ; now pour into a bowl and add Three-fourths of a cup of shredded suet, Five cups of apples, chopped. One carrot, grated fine. Two cups of raisins, chopped fine. Two cups of dates, chopped fine. One-half cup of figs, chopped fine. One-half cup of peanuts, chopped fine, One and one-half tablespoons of cinnamon. One-half tablespoon of cloves. One-half tablespoon of nutmeg. One-half tablespoon of ginger. One and one-half cups of molasses. One cup of boiled cider. Mix in the order given ; then store as directed in the preced- ing recipes. Do not peel the apples. When putting the suet, raisins and dried fruit through the food chopper, add a dried crust of bread to prevent clogging. EGGS The similarity in the proportion of the shell, yolk and white of eggs in the chicken eggs is that the shell averages about one- tenth, the yolk about three-fourths and the white about four- tenths. The shell alone is counted as waste. The white contains about six-eighths water, the solids of the white are virtually all nitrogenous matter or protein. The yolk contains about one- half water and one-third fat, and the balance is of nitrogenous matter or protein. Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish tint ; the shell contains a very small air chamber, 278 MRS. WILSON'S COOK BOOK which separates the skin and shell of the egg and is filled with air. This chamber increases with the age of the egg. Eggs when cooked at a low temperature are delicate and easy to digest, and they can be used for invalids, and persons with a delicate digestion. HOW TO COOK EGGS Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled eggs require three and a half hours to digest. Keep this in mind when cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit. Eggs should be cooked at a tem- perature between 165 and 185 degrees Fahrenheit. Place water in a saucepan and bring to a boil; boil for three minutes and add the eggs. Place on the back of the stove and let the eggs stand for eight minutes for a very soft boil and twenty-five minutes for hard boiled. The water should be kept hot — that is, just below the boiling point. FRIED EGGS Place the fat in the pan and heat until very hot and then place where the pan will maintain this heat without getting any hotter ; if you use the gas turn down the burner. Add the eggs. Let them cook very slowly until set and then turn if de- sired. Eggs cooked in this way will not absorb the fat and will be tender and delicate, and not have a crust of crisped egg around the edge. EGGS CARTHEOTH Tomatoes, peppers and pimentoes are generally used for this dish. Prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers. Break in an egg and then season with salt and pepper and a little finely minced parsley.' Cover with two tablespoons of cream sauce. Place MRS. WILSON'S COOK BOOK 279 in the oven and bake for ten minutes. Finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce. Cold cooked or left-over vegetables, such as corn, peas, asparagus, onions or cauliflower, may be used also. Cold boiled potatoes, beets, turnips, etc., may be made to do duty in place of tomatoes, peppers or pimentos for the sake of variety. Serve with a thick, highly seasoned sauce. POACHED EGGS To prepare poached eggs place water in a saucepan and add one tablespoon of vinegar to each pint of water. Bring to a boil and then open the egg on a saucer and slide into the boiling water, let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain. Then roll gently on a slice of buttered toast. If you have any old-fashioned muffin rings place them flat in the bottom of the saucepan and then pour the eggs in and poach. Or you may use any of the poachers that are sold in any of the house-furnishing stores. OMELET Plain and fluffy omelets are cooked in the same manner as the fried eggs. PLAIN OMELET Place three tablespoons of shortening in a frying pan and then, while heating, place the three eggs in a bowl and add One tablespoon of vnMi., One tablespoon of water. Beat with a fork to thoroughly mix and then, when the pan is smoking hot, turn in the mixture. Then place where the omelet will cook very slowly. Season and then turn and fold and roll, turning on a hot platter. 280 MRS. WILSON'S COOK BOOK SPANISH OMELET Use the fluffy omelet recipe and then chop fine two medium- sized tomatoes, drain free from the moisture and add one me- dium-sized onion and four large olives, chopped fine. Place in a small pan with one tablespoon of butter to heat. When hot spread over the omelet and then fold and roll or place in a hot oven and bake. FLUFFY OMELET Separate the yolks and whites of three eggs. Place the yolks in a bowl and add three tablespoons of milk. Beat to thoroughly mix and then beat the whites until very stiff. Cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly. Fold and roll and turn on a hot platter. Fi*ied eggs and omelets may be garnished with ham, bacon, parsley, finely chopped; pimentos and green peppers. To make variously flavored omelets, prepare the omelet arf for plain omelet and then just before the turning and rolling add the desired flavoring. Then roll and fold the omelet and turn out on a hot dish. Have the filling heated before spread- ing on the omelet. Left-over vegetables and bits of meat may be used in this manner for attractive dishes. TIGER-EYE SANDWICHES Use strictly fresh eggs for this. Separate the white and the yolk and keep the yolk in the shell until ready for use. Add a pinch of salt to the white and beat until very stiff. Pile in a pyramid on a square slice of toast. Make a well in the centre of the white of egg and then drop in the yolk. Dust over lightly with paprika and then bake for seven minutes in a hot oven. MRS. WILSON'S COOK BOOK 281 MEASUREMENTS Many women are familiar with the importance of accurate measurements in preparing foods. Others frequently complain of the troubles they have with recipes, but what they actually need to know is that we no longer live in the days of twenty-five cents a dozen for fresh eggs and that the day of thirty cents per pound for creamery butter of excellent quality is past. Gone are the days of plenty when the extravagant cook was the best cook. Banish all recipes that call for cups of butter. From motives of real practical economy, we now use level measurements; that means that you first sift your flour into a bowl and then fill the measure, using a spoon to fill with and then level the top of the measure with a knife. Level measure- ment means all that lies below the edge of the cup or spoon. The experienced cook with an eye for measurements can gauge the amounts, very frequently, to a nicety. While she may sometimes have a failure, she will never attribute it to her meas- ure or the method of compounding the ingredients ; oftentimes she will blame the flour, the baking powder or even the oven. One woman wrote me that she wished to know what the trouble was with her cakes. I asked her to give the recipe and she answered that she generally used a bowl for measuring and that then she used sugar, eggs, butter, flour and enough milk or water to make a batter — there was no real definite amounts. When I replied I told her that it was the measurements and methods that she used that frequently caused a failure. But she was sure that was not the case, for her cake was usually good, and it was only once in a while that she had a failure. So I had quite a time convincing her that accurate measurements will always give the. same results and assured success and that she could bake the same cake 365 days in the year and not once have a failure. To-day this woman would not return to the old way of doing her cooking, and recently I had a little note from her 282 MRS. WILSON'S COOK BOOK telling me to let the other middle-aged and young housewives, too, know how necessary it is to be accurate. You know it only takes a few minutes longer to measure accurately, and then you are able to make that delicious cake without a failure. No failures, no waste. Truly, the words of "trusting to luck" should be taboo in the efficient woman's kitchen. The temptation to add just a little more sugar, flour or shortening to a recipe with the idea of improving it must be eliminated if you wish to cook successfully. When using vege- table oil in place of butter in making cakes cut down the quantity of fat fully one-third. Many cake recipes contain too much fat. When the amounts are less than one cup, frequently it is easier to measure with a spoon. Remember all measures are level : Sixteen tablespoons 1 cup Eight tablespoons Yz cup Four tablespoons V4 cup Five tablespoons plus one teaspoon . . . . l/^ cup Sift the flour once before measuring. Standard measuring cups holding one-half pint are divided on one side into quarters and on the other side into thirds, and they are usually found in all housefurnishing stores, and there is a choice of aluminum, glass or tin. Sets of measuring spoons will save time and trouble. The spoons graduate from one-quarter of a teaspoon to one table- spoon, thus making accurate measurements for seasoning and flavoring. A spatula will repay its cost many times over the first month it is used. It is possible with this knife to remove every particle of food from a mixing bowl. How can you keep a house without a pair of reliable scales? Do you know how much the chicken weighed that you bought on Saturday, and do you know how much waste there was; or the weight of the bone in the meat that you purchased on MRS. WILSON'S COOK BOOK 283 Wednesday' ? Do you ever weigh your purchases? Think this over and then buy a good pair of scales and keep them in a convenient place. List of equivalent measures: — 1 salt spoon ^ teaspoon 3 teaspoons I tablespoon 3 tablespoons 1 cooking spoon 4 tablespoons % cup 8 tablespoons ^ cup 12 tablespoons % cup 16 tablespoons 1 cup 2 cups 1 pint 2 pints 1 quart 4 quarts 1 gallon DHY MEASURE 8 quarts 1 peck 2 quarts ^ peck 4 quarts ^ peck 2 cups granulated sugar 1 pound 2—% cups brown sugar 1 pound S—Yz cups ground coffee 1 pound 3 cups of cornstarch 1 pound 2 cups of butter 1 pound 2 cups of lard 1 pound 3 cups granulated commeal . . 1 pound 3-% cups of rye flour l pound 3-% cups of graham flour .... 1 pound S— % cups of unsifted wheat flour 1 pound 4 cups of sifted flour 1 pound 3-% cups whole wheat flour. . 1 pound 9 cups of bran flour ....'..., 1 pound 2 cups of rice flour 1 pound ITALIAN DRESSING One-half cup of salad oil^ Four tablespoons of vinegar, One teaspoon of salt. One teaspoon of paprika. Three tablespoons of grated cheese. Place in a fruit jar and then shake to blend. 284 MRS. WILSON'S COOK BOOK SOUR CREAM CUCUMBER DRESSING Pare and grate one medium-sized cucumber and then sprinkle with one teaspoon of salt. Let stand for one hour and then drain, and place one cup of sour cream in a bowl. Beat until stiff and add the prepared cucumber and One teaspoon of mustard^ One teaspoon of pepper, Two tablespoons of finely chopped onion, Two tablespoons of finely chopped parsley. Juice of one-half lemon. Mix well before serving. CREAM CABBAGE Cut the cabbage fine and then place in cold salted water to crisp. Drain well and then add One green or red pepper, chopped fine to each quart of cabbage. One tablespoon of mustard seed and then prepare a dressing as follows : Place in a soup plate the yolk of one egg, and then add One teaspoon of vinegar. One teaspoon of mustard. One teaspoon of sugar. One teaspoon of paprika. Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil. When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar. Beat with a Dover egg-beater and then pour over the cabbage. SALADS ' Wash and drain the lettuce and then shred fine, using a pair of sharp scissors. Place in a bowl and then chop fine one bunch of scallions and a stalk of celery and add to the lettuce. Cover with mayonnaise dressing and serve for luncheon with a plate of cream soup. Toast and a light dessert will complete this meal. MRS. WILSON'S COOK BOOK 285 ENGLISH WATER-CRESS SALAD Cut five strips of bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup One-half teaspoon of mustard^ One-half teaspoon of sugar. One teaspoon of salt. One-half teaspoon of paprika. Four tablespoons of vinegar. Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon. Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing. Toss gently to mix and then garnish with hard-boiled eggs (sliced). Corn salad, cabbage, lettuce, romaine and escaroUe salads may be used in place of the water-cress for variety. Radishes should be well washed and then allowed to crisp in cold water. Split from the tip to the stem end in quarters. Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain butter sauce for variety. OLD ENGLISH MUSTARD DRESSING One tablespoon of evaporated milk. One teaspoon of mustard. Place in a soup plate and blend together, then add one tablespoon of oil. Then drop the vinegar, then the oil again until you have used Eight tablespoons of salad oil, One tablespoon of vinegar. Serve on lettuce, cucumbers, meat or fish. 286 MRS. WILSON'S COOK BOOK RICH BOILED SALAD DRESSING One-half cup of water, Three-quarters cup of vinegar, Five tablespoons of cornstarch. Dissolve the starch in water and bring to a boil. Cook for three minutes and then add One well-beaten egg. One-half cup of thick cream. One tablespoon of sugar. One teaspoon of salt. One teaspoon of paprika. Mix the sugar and seasoning with the cream and add the egg ; then add to the boiling mixture and remove from the fire at once. Beat in slowly six tablespoons of salad oil. This will keep in a cool place for six weeks. ASPARAGUS VINAIGRETTE Wash and scrape the asparagus and allow four stalks for each service. Trim to remove the pithy end of the stalk and then cook in boiling water until tender. Lift and drain well, then place in a dish and cover with the following sauce : Four tablespoons of salad oil. Two tablespoons of vinegar. One-half tablespoon of grated onion. One-half tablespoon of finely chopped green pepper. One teaspoon of salt. One teaspoon of paprika. One-quarter teaspoon of mustard. Beat to mix and then set on ice to chill. Serve ice cold on crisp lettuce leaves. MRS. WILSON'S COOK BOOK 287 OTTAWA DRESSING One-half cup of catsup, Two large onions grated, One large green pepper, chopped fine. One-half cup of salad oil. Six tablespoons of vinegar. One teaspoon of sugar. One teaspoon of salt. One teaspoon of mustard. One teaspoon of paprika. Blend spices in vinegar and then beat hard to blend. BALTIMORE DRESSING One cup of mayonnaise. One-half cup of well drained canned tomatoes. Two onions, grated fine. One tablespoon of Worcestershire sauce. Two teaspoons of salt. One teaspoon of mustard. One teaspoon of paprika. Mix thoroughly and then serve ice cold. ASPARAGUS AND CELERY SALAD Mince sufficient celery very fine to measure one cup. Place in a bowl and add One medium-sized onion. One green pepper. Mince very fine and then add One-half cup of mayonnaise. One tablespoon of vinegar. One teaspoon of salt. One-half teaspoon of paprika. Mix and then fill into a nest of crisp lettuce leaves and garnish with the tips of canned asparagus. 288 MRS. WILSON'S COOK BOOK CHEESE DRESSING Four tablespoons of grated cheese. One teaspoon of mustard. One teaspoon of paprika. One teaspoon of salt. Eight tablespoons of oil, Four tablespoons of vinegar. Place in a bowl and blend well together, DEVILED EGG SALAD Hard boil two eggs and then remove the shells and cut open the length of the egg. Remove the yolks and then rub through a fine sieve and add One-half teaspoon of mustard. One-quarter teaspoon of paprika, One teaspoon of grated onion. One teaspoon of finely minced parsley. One-half teaspoon of salt. Three tablespoons of mayonnaise. Mix well and then form into balls, placing one ball in the place in the white of the egg, which had been left by the yolk. Now place each white or one-half egg in the nest of lettuce and place around the egg Six cooked string beans, Onp slice of tomato, cut in two, Two thin slices of onion, and garnish with two tablespoons of Russian dressing. VEAL Veal is the dressed carcass of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, should- ers, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot. Other products from the calf are heads^ brains, hearts, sweetbreads, feet, calves' liver, tripe, kidney and tongue. The kidneys are usually left in the loin. MRS. WILSON'S COOK BOOK 289 TO COOK The shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling. The breast may have the bones removed and then a pocket made and filled. To roast the loin trim and tie into shape and then roast. Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used for meat loaves, moulds and aspics. TO PREPARE BREADED CUTLETS Cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg, and then dip again in fine bread crumbs, patting firmly. Fry quickly to a golden brown. Place in a hot oven to finish cooking. The cutlet may be served with either brown gravy or tomato sauce. VEAL CROQUETTES One cup of milk^ Five level tablespoons of cornstarch. Place in a saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add One and one-half cups of cooked veal, minced fine. One tablespoon of grated onion^ Two tablespoons of finely minced parsley. One and one-half teaspoons of salt. One teaspoon of pepper. One tablespoon of Worcestershire sauce. Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs ; fry in hot fat. Serve with tomato sauce. 19 290 MRS. WILSON'S COOK BOOK COOKING THE FANCY CUTS TO PREPARE BRAINS Soak for one hour in cool water, adding the juice of one- half lemon. Drain and then parboil for ten minutes. Drain and then trim free from excess tissue. Place under a weight to flatten and make firm, if desired, or cut into two and dip in flour and then in egg and finally in fine bread crumbs. Fry in hot fat until a golden brown. Serve with Hollandaise sauce. ROAST SHOULDER OF VEAL Have the butcher make a pocket in the veal for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a saucepan and add One cup of finely chopped onions, Three tablespoons of finely chopped parsley. One green pepper, chopped fine. One-half cup of shortening. Mix thoroughly and then cook slowly so that the onion does not brown. When tender add One teaspoon of paprika. Two teaspoons of salt. One teaspoon of pepper. Mix thoroughly and then cool and fill into veal. Sew the opening with a darning needle and a stout string or fasten with toothpicks. Dust the meat well with flour and then place in a hot oven to brown. Then reduce the heat of the oven to moderate and roast, allowing thirty minutes for the meat to start cooking and twenty-five minutes to the pound. Baste every ten minutes with : One-half cup of vegetable salad oil in One and one-half cups of boiling water. MRS. WILSON'S COOK BOOK 291 CALF'S HEART A LA MODE Wash and soak the heart for a few minutes in water and then remove the tubes, veins and cut the heart into dice. Par- boil until tender. Then add, using sufficient water to cover One half-cup of vinegar. Four onions, chopped £ne. Two carrots, cut in dice. One teaspoon of sweet marjoram, Two teaspoons of salt. One teaspoon of white pepper. Thicken gravy and serve with toasted strips of bread. Calf's heart may be cut in thin slices, dipped in flour and then fried. Calf's liver is most delicate and must be cooked quickly, either by panning or broiling. The head is used for mock-turtle soup or cooked and served with brown sauce or made into calves' head cheese. The tongue may be cooked until tender and then pickled in vinegar. The feet may be used in place of the head for mock-turtle soup, and in place of the knuckle in making pepper pot. TRIPE FRIED IN BATTER Cut the tripe into pieces the size of an oyster and then sea- son and dip in a batter. Fry until golden brown in hot fat and then serve with Hollandaise sauce. THE BATTER Break one egg in a cup and fill with milk. Place in a bowl and add One and one-quarter cups of flour. One teaspoon of salt. One-half teaspoon of pepper. Beat well to free from lumps. 292 MRS. WILSON'S COOK BOOK CREOLE TRIPE Mince four onions fine and then place in a saucepan, four tablespoonfuls of shortening; add the onions and cook until soft, but not brown. Now add four tablespoonfuls of flour. Stir to blend well and then add : Two cups of strained tomatoes. One green pepper, minced fine. One-half pound of prepared mushrooms. One pound of tripe cut into inch blocks. Cook gently for twenty minutes and then season and serve. PICKLED TRIPE Cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add Four onions cut in rings and parboiled. Two bay leaves. One dozen cloves. Half-dozen allspice and sufficient vinegar to cover. Let stand two days be- fore using. TURTLE AND SNAPPER Lay the turtle on its back and cut off the head. Let turtle bleed for twenty minutes. Separate the body from the shell and remove the entrails. Carefully separate the liver and heart. Now, with a sharp knife, remove the meat from the shell and lay in boiling water for two minutes. Drain. Rub the legs and all flesh containing the outer skin until the skin is removed, with a coarse towel. Now, with a cleaver, chop the shell into five pieces and place in scalding water for five minutes. Remove from hot water. Use the knife to peel off the skin and bristle from the shell. Now lay the meat and shell in cold water for one and one-half hours. You now have white and green turtle meat ready to cook. MRS. WILSON'S COOK BOOK 293 TO COOK Put the meat and shell in a large preserving kettle with suf- ficient cold water to cover, adding One pint jar of stewed tomatoes. One stalk of celery, Onel bunch of potherbs. One bunch of parsley. Three cloves. Four allspice. Four large onions, Two bay leaves. One medium-sized carrot. Rind of one-half lemon. Three tablespoons of Worcestershire sauce. Tie the spices and vegetables in a piece of cheese-cloth and bring to a boil. Cook slowly until the meat is tender and then remove the white meat. Cook the green meat, most of which is in the shell, until it is tender. Place the meat, when tender, in cold water to blanch. Use the liquid for soup. Strain and add part of the turtle meat, hard-boiled egg, grated lemon rind and juice of lemon. Prepare the snapper same as green turtle. Only bleed snapper ten minutes. SHRIMP SALAD Open two tall cans of shrimp and then drain and wash under cold water. Now shred the coarse green outside leaves of lettuce very fine. Measure two cups and place in a bowl and add One green pepper. One onion, chopped very fine. One-half cup of mayonnaise dressing. Mix well and then fill into a nest of crisp lettuce leaves. Lay the shrimp on top and mask with mayonnaise. Garnish with two hard-boiled eggs into quarters. 294 MRS. WILSON'S COOK BOOK SHRIMP Shrimp come, as a rule, cooked, but to cook shrimp : Plunge the shrimp into boiler prepared as for crabs. Boil for ten minutes, then drain and cool. Remove the shells and then they may be used for salads, croquettes and fried shrimps. TERRAPIN Diamond back or salt water terrapin are best. Fresh water terrapin may be used for croquettes and puree. Clean the ter- rapin by placing in fresh water for six hours. Wash in warm water and then place them alive in boiling water. Cook for five minutes. Remove and then rub with a coarse cloth the neck, legs and tail to remove the skin. Wash again. Return to the pot. Cook until the legs leave the body easily. Usually about thirty-five minutes for small terrapin and seventy-five minutes for large ones. The age and condition determine the time of cooking. Cool. Now, before it is entirely cold, separate the terrapin from the shell, discard the small intestines, shell, gall, etc. Cut the meat into pieces. Cook in cream sauce for a la Maryland ; in brown sauce for a la mode or stewed terrapin. STEWED SNAPPER Open a can of snapper into a china bowl and let stand for one hour; place in a saucepan. Two cups of water. Four tablespoons of cornstarch, dissolved in water. Faggot of soup herbs. Two cloves. Two tablespoons of butter. One and one-half teaspoons of salt. One teaspoon of paprika, Juice of one lemon. Grated rind of one-fourth lemon. Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve. MRS. WILSON'S COOK BOOK 295 STEAKS The selection of steak depends entirely upon the number of persons to be served. A steak cannot be classed as a cheap meat ; the portions of bone and trimming makes this meat a rare luxury in these times of high prices. Yet there come times when the men folk want steak — and steak it must be. There are three kinds of meats that are cut into steaks; namely, the loin, rump and round. All three will make delicious eating if properly prepared. The round steak has the least waste, and if steaks are taken from the first three cuts they should be tender and juicy, pro- viding they are cut sufficiently thick and are properly cooked. The rump steak is fully as tender and palatable as loin and it contains about one-third less waste. The sirloin is the choicest cut in the whole carcass and it contains a proportion- ately large amount of waste. Have the butcher cut the round steak one-half inch thick and then pound it with a meat ax to break the tough tissues. Place on a platter and brush with salad oil and let stand for one-half hour. Now broil in the usual manner, turning every four minutes. Lift to a hot platter and spread with choice meat butters given below. Rump steak should be cut two inches thick and the bone and fat trimmed. Now nick and score the edge of the fat and brush with salad oil, and then broil the same as for round steak. The sirloin steak should be cut two inches thick. Have the butcher remove the chine bone and then the flank end. Let him add a piece of suet to the flank end ; then put it through the food chopper for hamburg steak. It is a mistake to cook the flank with the sirloin. Brush the steak with salad oil and then broil. Lift to a hot platter. Place one pint of water and one tablespoonful of salt in the bottom of the broiling pan to prevent the fat drippings from 296 MRS. WILSON'S COOK BOOK taking fire. Turn the meat every four minutes, so that it makes the cooking even. To test the meat when broiling press with a knife ; if it is soft and spongy it is raw. Watch carefully and when just beginning to become firm it is rare. Allow four minutes for medium and six minutes for well done. Do not turn the meat with a fork. The intense heat has sealed or seared the surface and caused the meat to retain its juices, and if you use a fork to turn it you will puncture or make an opening so that these juices will escape. A two-pound steak will be cooked rare in twelve minutes, medium in fifteen minutes and well done in eighteen minutes. Always lift to a hot platter. FRENCH BUTTER Two tablespoons of fin«ly chopped chives. One tablespoon of finely chopped leeks. One tablespoon of finely chopped tarragon. Juice of one-half lemon. Two tablespoons of melted butter. One-half teaspoon of salt. One-half teaspoon of paprika. Work to a smooth paste. French and Italian and Swiss cooks frequently serve a vege- table garnish with steaks. It is prepared as follows : One green pepper, chopped fine. Two leeks, chopped fine, Eight branches of parsley, chopped fine, Two onions, chopped fine. Ten branches of tarragon, chopped fine, One-half cup of chives, chopped fine. Place four tablespoonfuls of shortening or vegetable oil in a frying pan and add the herbs and cook very slowly until soft taking care not to brown. Now season with salt, pepper and dress on a hot platter in a little mound at the bottom of the steak. Garnish with a slice of lemon. MRS. WILSON'S COOK BOOK 297 ENGLISH BUTTER One tablespoon of butter. One-quarter teaspoon of white pepper. One-quarter teaspoon of mustard. One-half teaspoon of salt. Work to a paste and then spread on a steak as soon as you place it on the platter. LONDON BUTTER One tablespoon of melted butter, One tablespoon of Worcestershire sauce, Oiie-half teaspoon of salt. One-half teaspoon of pepper. One tablespoon of lemon juice. Mix and then pour over the steak. SWISS BUTTER One tablespoon of grated onion. One tablespoon of finely minced parsley. One-half teaspoon of salt. One-quarter teaspoon of paprika. One and one-half tablespoons of butter. Work to a smooth paste. ITALIAN BUTTER One green pepper, chopped very fine, One teaspoon of paprika. One-half teaspoon of salt. Two tablespoons of butter. Work to a smooth paste and then spread on the meat. 298 MRS. WILSON'S COOK BOOK VEGETABLE GARNISH Carrots, turnips and parsnips may be cut into cubes and then shaped like a cork. Cook until tender in boiling water and then brown quickly in a little hot fat. Beets and turnips may be cooked until tender and then scoop out the centres and fill with onions or cucumber mayonnaise. BROILED HAMBURG STEAK Do not fry or pan hamburg steak made from flank of sir- loin. Place meat in bowl and add Three-quarters cup of moist bread crumbs. One onion, minced fine. Two tablespoons of parsley. One teaspoon of salt. One-half teaspoon of paprika. One egg. Mix, form into flat cakes, brush with salad oil; place on baking dish. Broil in gas broiler for eight minutes, then place in hot oven for seven minutes longer. Spread with desired but- ter and send to the table in a baking dish. This will give a de- licious flavored meat in place of the usual dry, tasteless cake that is frequently served. SALADS Salads are a popular summer dish. They should be made from fresh vegetables which contain the health-giving elements that are so vitally essential for our physical well-being. There are also the mineral salts which help purify the blood stream and thus keep us physically fit. Eggs, etc., that are used in preparing the dressings have a food value that may be figured upon in our daily ration. Heavy salads, composed of meat, are best to be eliminated for the hot weather. Replace them with light, dainty, attractive salads, that are not only appetizing but also easily digested. The making of a successful salad is an art indeed. The MRS. WILSON'S COOK BOOK 299 proper blending of the various ingredients and then using a well-blended dressing and garnishing, so that it will not only satisfy the eye but will tempt the palate as well; that is a real salad. The proper combinations are very important ; harmony must prevail. As, for instance, a combination of beets, tomatoes and carrots would not only be inartistic but also a poor combina- tion of foods. Care must be taken in preparing the lettuce or other greens used. All plants that form into heads must be separately and thoroughly washed in order to free them from dirt and insects, and then they should be given a final washing in water that contains one tablespoon of salt to every two quarts, then rinsed in ice water. The bath in salt water will remove the tiny and almost invisible mites and slugs that cling to these greens. Many varieties of salad dressing may be prepared from may- onnaise or from the dressing purchased in bottles. When the housewife fails to make a good mayonnaise dressing, or the family is small, a good standard dressing already prepared may be purchased and used in the following recipes : RUSSIAN DRESSING One cup of salad dressing, or mayonnaise. One raw beet. One raw carrot. One raw onion. Pare and then grate the vegetables into the salad dressing and then add : One teaspoon of salt. One teaspoon of- paprika. One tablespoon of sugar. One-half teaspoon of mustard. Beat to mix and then use. This dressing will keep for a week, if it is placed in a bottle and stored in a cool place. 300 MRS. WILSON'S COOK BOOK FRENCH DRESSING Place in a bottle: One-half cup of salad oil, Three tablespoons of vinegar or lemon juice. One teaspoon of salt. One-half teaspoon of mustard. One-half teaspoon of pepper. Shake until creamy and then store in a codl place. This will keep well until used. ROQUEFORT DRESSING One-half teaspoon of salt. One-half teaspoon of paprika. One tablespoon of Roquefort cheese. One tablespoon of lemon juice. Two tablespoons of salad oil. Mix smooth and serve. BOILED DRESSING One cup of vinegar. Three-quarters cup of water. Three level tablespoons of cornstarch. Dissolve the starch in the water and bring to a boil. Cook for five minutes and then add: One well-beaten egg. Four tablespoons of salad oil. One teaspoon of mustard. One and one-half teaspoons of salt. One teaspoon of paprika. Two teaspoons of sugar. Beat till thoroughly mixed and then cook slowly for three minutes. Pour into jars or jelly glasses and thin out with cream or evaporated milk when using. MRS. WILSON'S COOK BOOK 301 PIMENTO DRESSING Add four finely chopped pimentoes to one-half cup of pre- pared salad dressing. PAPRIKA DRESSING Add one and one-half teaspoons of paprika to the French dressing. Shake well to blend. Paprika is a sweet, mild, red pepper that will not bite the tongue. During the warm weather use salads twice a day, beginning the day with water-cress, radishes or crisp young onions or leaves of lettuce for your health's sake. BLOND FRENCH DRESSING Place in a wide mouthed bottle, One teaspoon of sugar. One teaspoon of mustard. One-half teaspoon of salt. Four tablespoons of white wine vinegar, One-half cup of vegetable salad oil. Shake until creamy. The use of paprika is decidedly better than the pungent pepper. This pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach. Now, fully as important as the green appetizers are the dainty salads, lettuce, corn salad, endive, romaine, tomatoes, onions, cucum- bers, cabbage and the cooked vegetables, such as lima beans, peas, string beans, beets, etc. The success of salads depends entirely on the dressings used with them. So, with this in mind, we will now prepare some delicious dressings. Place in a fruit jar and then put them in the ice box, where they can be had at a minute's notice. You know that often when you come home just fagged out, when perhaps you did not take the time to get luncheon, a cool, 302 MRS. WILSON'S COOK BOOK crisp salad and some thinly sliced buttered bread and a cup of tea will not only satisfy and refresh you, but will also pre- vent a headache. A LA MODE CANADIENNE Shred the coarse green leaves of lettuce fine a,nd then place in salad bowl and add: Two cooked carrots. Two cooked beets, cut in dice. Two onions, chopped fine. Toss gently to mix and then prepare the following dressing : Place in fruit jar. One-half cup of vegetable salad oil, Two tablespoons of grated onion. Four tablespoons of vinegar. Three tablespoons of finely minced green or red pepper. One teaspoon of paprika. One and one-half teaspoons of salt, Three-quarters teaspoon of mustard. One-half cup of catsup or chili sauce. Shake until well blended and then pour over the salad as you serve it. TRY THIS DRESSING ON PLAIN LETTUCE Wash and remove all blemishes from one bunch of scallions ; then chop fine and add : One-half cup of mayonnaise. Two tablespoons of vinegar. One and one-half teaspoons of salt. One teaspoon of paprika. One-half teaspoon of mustard. Mix the spices and seasoning with the vinegar and add to the mayonnaise. Then add the finely chopped scallions. Serve on plain lettuce. MRS. WILSON'S COOK BOOK 303 PARISIAN CELERY Fill the grooves of the celery with highly seasoned cheese. SCALLIONS A L'lTALIENNE Wash and then remove the blemishes from two bunches of scallions, chop fine and then parboil and drain. Now cook four ounces of macaroni in boiling water until tender. Drain, blanch under cold water and then drain again. Now place the cooked macaroni and the prepared scallions in a saucepan and add : One cup of brown gravy, One cup of thick cream sauce. One ounce of grated cheese. Two teaspoons of salt. One teaspoon of paprika. Toss gently until hot and then serve with waffles in place of meat for luncheon. PEA SHORE PIE Grease a deep pudding pan well. Cut any variety of fish desired into pieces weighing about two ounces. Free from bones and skin and then roll in fiour and place a layer of fish, then a layer of thinly sliced tomatoes, a layer of thinly sliced potatoes and then a layer of prepared fish. Season each layer with salt, pepper and finely chopped green peppers. Pour over it two cups of thick cream sauce with One-half dozen clams. One cup of cooked peas. Two teaspoons of salt, One teaspoon of paprika. Two tablespoons of finely chopped parsley. Cover with a crust rolled one-half inch thick. Bake in a moderate oven for one and one-quarter hours. Brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color. 304 MRS. WILSON'S COOK BOOK FISH SOUFFLE This dainty dish is made by rubbing one-half cup of cold boiled fish through a fine sieve. Then add One cup of cold cream sauce. One tablespoon of salt. One teaspoon of paprika. One-half teaspoon of mustard. Three tablespoons of finely chopped parsley. One tablespoon of Worcestershire sauce. Yolk of two eggs. Beat hard to mix and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased custard cups and then set the cups in a pan containing warm water, and bake in a moderate oven until firm in the centre, usually about twenty minutes. FISH LOAF Two cups of cold boiled fish. One cup of prepared bread crumbs. One cup of thick cream sauce. One and one-half teaspoons of salt. One teaspoon of paprika. Two teaspoons of grated onions. One green pepper, minced fine. One well-beaten egg. Mix and then pack into the prepared loaf-shaped pan. Stand this pan in a larger one containing hot water. Bake in a moderate oven for fifty minutes. Remove from the oven and let stand for a few minutes. Then unmould on a hot platter and serve with Creole sauce. To prepare the crumbs, soak stale bread in cold water; then place in a cloth and squeeze dry. Rub through a fine sieve and then measure. To prepare the pan, grease the pan and then line it with a greased and floured paper. MRS. WILSON'S COOK BOOK 305 BOILED SALT COD Soak one and one-quarter pounds of boneless salt cod for four hours and then drain and wipe in a piece of cheese-cloth and plunge in a deep saucepan containing sufficient boiling water to cover the fish. Bring to a boil and then cook for thirty-five minutes. Lift and drain well and place on a hot platter. Cover with two cupfuls of cream sauce and garnish with one-quarter cupful of finely minced patsley and then sprinkle with two table- spoonfuls of grated cheese. CONNECTICUT FISH CHOWDER Any cheap fish that is fresh will do for this dish, or it may be made from the heads, fins and backbones of the fish, used for filets or broiling. Place the heads, fins and backbones of three medium-sized fish in a deep saucepan and add Two quarts of cold water. Two onions, cut fine, ^ One carrot, cut in tiny dice. One-half bay leaf. One-half teaspoon of thyme. Cover and bring to a boil. Cook slowly for one hour. Now remove the heads, fins and backbones and pick the meat from the heads and backbones and return to the stock. Now rub one cup of stewed tomatoes through a sieve and add five tablespoons of cornstarch. Stir until the starch is dis- solved and then add to the stock. Bring quickly to a boil and add : Two cups of diced and par-boiled potatoes. Salt and pepper to taste. Two tablespoons of butter. Two tablespoons of finely chopped parsley. Let boil up once and then serve. This is delicious. One pound of fish may be used in place of heads, fins and backbones. 20 306 MRS. WILSON'S COOK BOOK FISH CUTLET Place in a mixing bowl Two cups of flaked cold fish, One and one-half cups of prepared stale bread. Two onions grated. Four tablespoons of finely chopped parsley. One tablespoon of salt. One teaspoon of paprika. One tablespoon of Worcestershire sauce. One-half teaspoon of mustard. One well-beaten egg. Mix thoroughly and then shape into cutlets. Roll in flour and then dip in beaten egg, and then into fine bread crumbs. Fry in hot fat. To prepare the bread, soak stale bread in warm water until soft. Place in a cloth and then squeeze until very dry ; theii rub through a colander to remove the lumps. Fish cutlets are served with a menu, as follows : SALMON CHARTREUSE Open a can of salmon and then drain. Remove the skin and bones and flake with a fork. Soak three tablespoons of gelatine in one-half cup of cold water and then place in a Saucepan Two tablespoons of finely chopped onion. Two tablespoons of finely chopped parsley. Two tablespoons of carrots. Faggot of soup herbs. Two cups of water. Bring to a boil and cook slowly for ten minutes. Strain and then add The juice of one-half lemon. One and one-quarter teaspoons of salt. One teaspoon of paprika, and the dissolved gelatine. MRS. WILSON'S COOK BOOK 307 Mix thoroughly and then cool and add the prepared salmon. One tablespoon of grated onion, Three tablespoons of finely chopped parsley. Pour into a mould that has been rinsed with cold water and chilled on ice. Set in a cool place to mould. When ready to serve unmould on a bed of lettuce and serve with Russian dress- ing. This may be prepared Saturday afternoon. BROILED SALT MACKEREL, FLEMISH STYLE Soak the mackerel overnight in plenty of cold water to cover, keeping the skin side up. In the morning remove the head and then wash and parboil. Drain and then place on a baking dish and spread lightly with bacon or ham fat and dust lightly with flour. Place in the broiler of the gas range and broil until nicely browned. Now, while the mackerel is cooking, prepare a Flemish sauce as follows : One onion. One green pepper. Two branches of parsley. Chop very fine and then place in a saucepan with three table- spoons of butter. Cover closely and steam until the vegetables are soft. Now add : One tablespoon of vinegar. One teaspoon of sugar. One-half teaspoon of mustard. One teaspoon of pumpkin. Two tablespoons of boiling water. Bring to a boil and pour over the fish. Garnish with cress. SALT COD, VERMONT Select a thick centre; cut and soak for one hour in warm water. Wrap in a piece of cheese-cloth and plunge into boiling water. Boil for fifteen minutes and then drain. Divide into four individual baking dishes and cover with cream sauce. Sprinkle with fine bread crumbs and a little grated onion, and bake for ten minutes in a hot oven. 308 MRS. WILSON'S COOK BOOK MEATS In order to purchase meats intelligently so that we will re- ceive the best value for money expended, it is necessary to know the nature of the cuts, and especially the proportionate amounts of lean meat, fat and bone that they contain ; also the approxi- mate food values of the meat obtained from various parts of the carcass. HIND QUARTERS Loin steak average 57 per cent, lean, 33 per cent, visible fat, 10 per cent. bone. Sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks. Rib cuts contain 52 per cent, lean meat, 81 per cent, fat, 17 per cent. bone. The greatest percentage of lean meat is found in the sixth rib, and the smallest in the eleventh and twelfth rib cuts. Round steaks are meat cut from the round. They average 67 per cent, lean meat, 20 per cent, fat and 16 per cent. bone. The round steaks contain 73 per cent, to 84 per cent, lean meat. The rump contains 49 per cent, lean meat, the round as a pot roast contains about 86 per cent, lean meat; the largest per- centage of fat is found in the rump roast. Soup bones contain from 8 per cent, to 60 per cent, lean meat. THE FOREQUARTERS The forequarters of beef contain the chuck, the shouldei*, clod, neck and shank. The chuck contains 67 per cent, lean meat, 20 per cent, fat and 12 per cent. bone. Chuck steak varies from 60 per cent, to 80 per cent, lean and from 8 per cent, to 24 per cent. fat. The clod or bolar cut contains 82 per cent, lean meat and 5 per cent. bone. MRS. WILSON'S COOK BOOK 309 Relatively more lean and less fat meat is found in the chuck rib roast than in the cut from the prime rib roast. The navel, brisket and rib ends average 52 per cent, lean meat, 40 per cent, fat and 8 per cent. bone. The brisket and navel cuts are similar in proportion, while the rib ends slightly higher in percentage of bone and less lean. Flank steak contains 85 per cent, lean meat and 15 per cent, fat. Shank cuts or soup bones from the shank vary from 15 per cent, to 67 per cent, lean meat and from 25 per cent, to 76 per cent, bone, while the boneless shank, used for stews, goulashes, hashes and minces, contain 85 per cent, lean meat and 15 per cent. fat. The trimmings from the loin, in steaks reduce their weights about 13 per cent, and these trimmings average 4.6 per cent, fat and 2 per cent. bone. Round steak is reduced about 7 per cent, in weight in trimmings, principally in fat; chuck steaks about 6^ per cent., principally bone. Rump, shoulder, pot roast and neck are all materially re- duced in weight by fat and bone trimmings, the size and condi- tion of the animal determining the actual amounts. The actual proportion of lean meat, fat and bone in the various cuts, their relative values of economy, fixes the prices to the consumer. Taking the cuts of meat in their right order we have : First, the neck for soup, stews and corning. The cost is very low and the waste is considerable. Second, the chuck. This includes the entire shoulder and contains five ribs. The first two ribs are usually sold as shoulder, roast and steak, and while they are about the same quality as No. 9, they cost considerably less. Third, the shoulder clod. This is part of the chuck and can be purchased in almost all markets. The price is low and there is no waste. It is used principally for steaks and pot roasts. When used for steaks, score the meat well. Fourth, shank. According to the market price, this is 310 MRS. WILSON'S COOK BOOK the cheapest part of the beef. However, it contains 54 per cent, to 67 per cent, waste and requires long cooking. It is used for soups and stews. Fifth, ribs. Contains eight ribs ; five of these are the prime cuts and used for roasting exclusively. Sixth, sirloin. The loin, some cuts contain as low as 3 per cent, waste. The sirloin is tender ; therefore, quickly and easily cooked. For this reason it is one of the most popular cuts. Seventh, porterhouse. This portion of the loin contains the choicest steaks, excellent and nutritious and easily cooked. The fillet or tenderloin forms a part of the loin and averages about 13 per cent, waste. Eighth, rump. This cut is very nutritious, but requires careful cooking to render it tender ; it contains slightly more waste than the round. Good steaks are obtained from the rump ; it is also used for pot roast braising and corning. Ninth, pin bone, the middle portion of the loin. It is of ex- cellent quality, tender and of good flavor and quite as popular as the loin. It is the face cut of the rump. Tenth, round. An inexpensive cut, containing only 7 per cent, waste. It is nutritious as tenderloin, but not as tender. The first essential in cooking is to sear the outside in order to retain the juices and then cook slowly until tender. Steak and roast are cut from the round and the back or heel and is used for pot roast and stews. One factor in helping to keep up the high prices of food is that the average woman, when she goes to market, has in mind fancy price and choice cuts for roast, steaks and chops. The choice cuts represent about 26 per cent, of the whole carcass, leaving about 74 per cent, to be disposed of. Now, if this be- comes difficult, the fancy cuts must bear the additional cost and so become proportionately high in price. Take a cross cut of beef, weighing about six pounds and wipe with a damp cloth, and one-half cupful of flour patted into MRS. WILSON'S COOK BOOK 311 it and then brown quickly on both sides in a frying pan and then place in a fireless cooker or a moderate oven together with Two medium-siz^d onions, One carrot, cut in quarters. One and one-half cups of boiling water, and cook slowly, allowing one-half hour for the meat to start cooking and then twenty-five minutes to the pound. Baste fre- quently. If baked in the range it should give a delicious, well- flavored roast, that will supply the most finicky family with a good substantial food. The bolar cut from the shoulder may be prepared the same way. Meat from the neck and shin may be used for stews, gou- lashes and meat loaves. POT ROAST OF SHIN BEEF, ENGLISH STYLE Have the butcher cut a piece of beef from the upper part of the shin, with the bone in. Wipe with a damp cloth and then pat in one-half cupful of flour. Brown quickly on both sides and then lift to a deep saucepan and add One large turnip, cut in quarters. One large carrot, cut in quarters. One faggot of soup herbs. One-half teaspoon of sweet marjoram. Two cups of boiling water. Cover closely and cook slowly until the meat is tender, al- lowing one-half hour for meat to start cooking and twenty- five minutes to the pound, counting the time when it is put into the kettle. The plate and brisket may be used for soups, stews and goulashes and for corning. The brisket makes a splendid pot roast when boned and rolled. Also the plate or brisket may be used for a la mode. The flank steak is a choice piece of lean, boneless meat that 312 MRS. WILSON'S COOK BOOK lies close to the ribs and weighs from one and three-quarters to two and one-half pounds. It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for ham- burg steak. When boiling or stewing meat, keep this in mind : Meat to be palatable and juicy must contain nutriment; it must be plunged into boiling water to seal the surface, by coagulating the albumen in the meat ; and then it should be cooked just below the boiling point until tender, allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound. Add salt just before removing from the fire. Keep this fact in mind, that salt will, if added when the meat is just starting to cook, extract the juice. For pot roast and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allow- ing the same proportion of time as for boiling or stewing. The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor. BEEF STEW Cut two and one-half pounds of stewing beef in two-inch pieces and then roll in flour and brown in hot fat ; then add three pints of boiling water. Bring to a boil and cook slowly for one hour ; then place in a saucepan Two cups of flour. One-half teaspoon of pepper, One teaspoon of salt. One tablespoon of baking powder. Rub between the hands to mix and then add three-quarters cup of cold water to form a dough. Make into balls between the hands and then drop into the stew. Cover closely and boil fast for twelve minutes. Now remove the lid and cook for three minutes longer. Then season and serve. MRS. WILSON'S COOK BOOK 313 TO PREPARE FISH FOR FRYING Remove the head, fins and bones, using them for the fish stock. Place fillets in a dish and marinate for one hour in Three tablespoons of lemon juice or vinegar. Two tablespoons of salad oil, Tyvo tablespoons of grated onion, One teaspoon of salt, One teaspoon of paprika. Then roll lightly in flour and dijp into beaten egg, then in fine crumbs and fry until golden brown in hot fat. GRILLED FISH Sea trout, striped bass or other fish may be used. Clean and bone the fish ahd then place in baking dish and spread freely with salad oil. Broil for twelvp minutes in broiler of the gas range or bake for fifteen minutes in a hot oven. Serve with a fish sauce prepared as follows : Chop fine Four onions. Three large tomatoes j Two green peppers. Now chop two ounces of salt pork or fat bacon very fine and place in a skillet and cook until nicely browned. Add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft. Then season with One-half teaspoon of sugar. One teaspoon of salt. One-half teaspoon of white pepper,. Juice of one-half lemon. Mix thoroughly and serve with the fish. 314 MRS. WILSON'S COOK BOOK FISH LOAF Prepare a sauce as follows: Place in a saucepan One cup of milk, Five tablespoons of flour. Stir with a fork until the flour is dissolved and then bring quickly to a boil. Cook three minutes and then remove and pour into a mixing bowl, and add Two cups of cold-boiled fish, One cup of cold-boiled rice, One cup of stale bread, prepared as for fish cutlet. Four tablespoons of shortening (finely chopped salt pork if desired). One large onion. One large green pepper. Six branches of parsley, minced very fine. One tablespoon of paprika. One-half teaspoon of mustard. One tablespoon of Worcestershire sauce. One-half teaspoon of sweet marjoram. One egg. Beat hard to thoroughly mix and then pour into a well- greased and floured loaf-shaped pan. Place this pan in a larger one containing hot water. Bake in a moderate oven for one hour. Serve with a sauce made as follows : Two cups of stewed tomatoes. Four onions, chopped fine. One green pepper, chopped fine. Cook until onions and peppers are soft and then rub through a coarse sieve. Now add One-half cup of water. Three tablespoons of cornstarch. Two teaspoons of salt. One teaspoon of sugar. One-half teaspoon of pepper. Finch of cloves. Mix well and then pour into tomato mixture. Stir well until the boiling point is reached and then cook three minutes. Add two tablespoons of butter and serve. MRS. WILSON'S COOK BOOK 315 BROILED BASS Have the fish dealer split the bass for broiling, then wash and pat dry with a paper napkin and cover the cut surface of the fish with salad oil. Place on a baking sheet and broil in the broiler of the gas range until nicely browned ; then set in the oven for five minutes to finish cooking. CREAM FINNAN HADDIE Cover the fish with cold water and then bring to a boil. Drain and cover with cream sauce. Now add : One green pepper, chopped fine, One onion grated. Five tablespoons of finely chopped parsley. Two tablespoons of butter. Simmer slowly for ten minutes to cook the herbs ; then lift to the toast. LONG ISLAND SOUND COCKTAIL Place in a bowl One-half bottle of tomato catsup. One tablespoon of grated onion. Two tablespoons of finely minced parsley. One tablespoon of finely minced green pepper. One tablespoon of Worcestershire sauce. One-half teaspoon of mustard. Mix well and then take the clam shells and scrub them clean. Fill with a mixture as follows : One cup of cold-boiled fish. One onion, chopped fine. One gireen pepper, chopped fine. Mix well. Make a well in the centre and fill with a sauce. Dust with paprika and serve ice cold. 316 MRS. WILSON'S COOK BOOK FILET FISH, SOUTHERN STYLE Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place fish in pan, reduce heat and cook slowly until brown and crisp. FISH CAKES Boil fifteen large potatoes and then mash fine and add One-half pound of prepared shredded codfish. One egg. Lump of butter the siise of an egg. One teaspoon of paprika. ' Mix thoroughly and then form into balls. Roll in flour and fry until golden brown in hot fat. COLD SPICE TONGUE Select a medium-sized tongue without the gullet and wash well ; then soak for four hours in warm water. Place in a deep saucepan and cover with warm water and add One carrot, cut in dice. Two onions sliced. One faggot of soup herbs. Two bay leayes, , Two allspice Four cloves. One cup of strong cider vinegar. Cover closely and bring to a boil; then simmer and keep just below the boiling point for three hours. Let cool in the liquid and then, when cold, chill in the ice box before slicing. The coarse left-over parts' of the tongue may be used for meat loaf, croquettes or hash. MRS. WILSON'S COOK BOOK 317 PICKLED TRIPE Cut one pound of cooked honeycomb tripe in pieces one inch by three inches. Place in a casserole dish and add One cup of vinegar. One-half cup of water. One onion, cut fine. One teaspoon of salt. One-half teaspoon of white pepper. One bay loaf. Eight cloves. Ten allspices. One small red pepper pod. Cover and bake in hot oven for thirty minutes and then cool. BAKED HAM, VIRGINIA Scrub a small ham and cook until tender. The fireless cooker will prevent the ham from wasting while cooking. When tender, lift and remove the skin. Trim to shape and then place in a bowl Three-quarters cup of brown sugar, One-quarter cup of cinnamon. One teaspoon of nutmeg. One teaspoon of cloves. One teaspoon of allspice. Mix thoroughly and then pat and rub into the ham. Place in a hot oven and bake for forty minutes, basting frequently with one-half cupful of water and one-half cupful of vinegar. CORN BEEF HASH Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat One and one-half cups of pared and diced potatoes. One-half cup of finely chopped onions. One cup of boiling water. Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three 318 MRS. WILSON'S COOK BOOK tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and gar- nish with finely chopped parsley. BROWN POT ROAST OF SHIN BEEF Wipe the meat with a damp cloth and then pal into it one- half cup of flour. Now heat the bacon fat left from cooking the bacon for breakfast in a saucepan and place in the meat. Brown quickly, turning frequently until every part is nicely browned ; then add two cups of water and cover closely and cook slowly for one hour. Now add Four medium-sized carrots. Four medium-si^ed onions. Season and cover again and cook slowly until the meat and vegetables are tender, usually about thirty-five minutes. Now add sufficient water to make one and three-quarter cups of gravy. Prepare the dumpling as follows : Place one quart of boil- ing water in a saucepan and add one teaspoon of salt. Place in a mixing bowl One and one-half cups of flour. One teaspoon of salt, One-quarter teaspoon of pepper. Two teaspoons of baking powder. One onion, grated, One teaspoon of shortening. Mix thoroughly and then add one-half cup of water. Form to a dough and drop by the teaspoonful into the boiling water. Cover the saucepan closely and cook for fifteen minutes ; then lift on a warm dish and place- the dumpling as a border around the platter. Lift the meat and vegetables in the centre and pour the gravy over all. MflS. WILSON'S COOK BOOK 319 VIRGINIA SAUCE Strain the liquid from the pan in which the ham was baked and add one-half cupful of flour. Brown well and then add Two and one-half cups of the liquid from the pan. One cup of vinegar. One-half cup of syrup. Two teaspoons of salt, One teaspoon of paprika. One-half teaspoon of nutmeg. Bring to a boil and cook for ten minutes. Now strain into a gravy bowl and serve. PORK TENDERLOIN One and a half pounds of pork tenderloins will make eight nice-sized fillets. Place on a platter and baste with One small onion, minced fine. Three tablespoons of lemon juice, TWo tablespoons of salad oil. One teaspoon of salt. One teaspoon of paprika. Turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs. Cook until golden brown in hot fat. ROAST FRESH HAM Select a small baby pig ham and have the butcher bone and then leave space for the filling. Wipe with a damp cloth and then prepare and fill with highly seasoned bread crumbs. Tie into shape and then dust with flour and place in a baking dish and put in a hot oven to brown. Then reduce the heat and baste frequently with hot wat4r, allowing the ham thirty minutes to start and tjie meat cooking thirty minutes to the pouiid after that. Wheh ready to serve, lift to a warm platter and garnish with piafsley or water-cress and serve with Virginia sauce. Place one medium-sized apple in with the ham to bake. 320 MRS. WILSON'S COOK BOOK BRAISED ROLLED FLANK STEAK Have the butcher score and trim the steak. Now soak suf- ficient stale bread in cold water to soften. Press dry and then rub through a fine sieve. Measure and place two cupfuls in the mixing bowl and add Four tablespoons of shortening. One cup of finely chopped onions. One bunch of potherbs, chopped fine. One level tablespoon of salt. One level teaspoon of pepper. Mix well and then spread on a steak and roll. Tie securely with a stotit string and then pat three-quarters cup of fiour into the meat. Melt four tablespoons of shortening in a deep saucepan and when smoking hot add the prepared meat. Brown the meat, turning frequently, and then, when nicely brown, add one cupful of boiling water and simmer slowly, allowing the meat one-half hour to start cooking and thirty minutes to the pound. Add four large onions and when feady to lift one cup of boiling water for gravy. Usually this gravy requires no thickening. PLANKED STEAK Have the butcher cut the steak in two and one-half inch thicknesses from the large end of the sirloin. Remove the flank end and then the tenderloin, also taking out the bones. The butcher will do this for you. Now, when ready to prepare the steak, soak the plank in cold water for one hour. Heat the broiler and then place the plank in the oven. Cook the steak until quite rare in the broiler and then li^t to a hot plank. Pre- pare a border of mashed potatoes and put them in a pastry bag, forced out around the edge of the plank. Garnish and smother with onions and minced green peppers. Place in a hot oven for ten minutes. Use the tenderloin for minute steaks. Hamburg the flank and serve hamburg steaks. MRS. WILSON'S COOK BOOK 321 LIVER AND BACON, CREOLE Have the butcher cut the liver in thin slices. Wipe with a clean damp cloth and then roll in flour and brown in hot fat. Now add One cup of stewed tomatoes. One and one-half cups of thinly sliced onions. Two green peppers, chopped fine. Cover closely and cook for five minutes, then add Two tablespoons of cornstarch. One and one-half teaspoons of salt. One teaspoon of paprika, One-quarter teaspoon of mustard. One-half cup of cold water. Dissolve the starch and spices well and then bring the mix- ture to a boil and cook slowly for fifteen minutes. Now place mashed potatoes on a large platter, shaping them fiat on top. Lay the slices of liver on and then pour over them the sauce and garnish with nicely brown strips of bacon. Sprinkle with finely chopped parsley and serve. CHOP SUEY Slice sufficient meat from the cold roast of pork. Now cut in half-inch blocks and place in a pan and add One cup of celery, cut in dice. One green pepper, minced fine. Four onions^ minced fine. One cup of finely shredded cabbage. One and one-half cups of thick brown sauce. Two teaspoons of salt. One teaspoon of pepper. One teaspoon of Worcestershire sauce. Heat slowly to the boiling point and cook until the celery and cabbage are tender and then make a border around a large hot platter of cooked noodles and lift on the chop suey. Garnish with finely chopped parsley and serve. Note. — Make the brown sauce |rom the left-over gravy and bones making a stock. 21 322 MRS. WILSON'S COOK BOOK DELMONICO ROAST BEEF Have the butcher cut the seventh and eightli rib from a roast, removing the chine bone. Now have him remove the blade and meat between it and the skin, cutting off the top of the ribs. This gives you a heart-shaped piece of very tender beef. It is really the eye of these two ribs. Place the roast in a pan and dust lightly with flour, and then place in a hot oven for thirty minutes to start cooking. Now reduce the heat and cook, allow- • ing twenty minutes to the pound, counting the time from the minute you reduce the heat. Use the top of the ribs and the piece of meat from the blade for the pot roast or a beef a la mode. Have the butcher remove the blade and roll the flap-like piece around the ribs, fastening it with a skewer or the entire piece may be boned and rolled. BAKED SLICE OF HAM Have the butcher cut the ham in one-inch thick slices. Trim and then cut around the edges every two inches apart to prevent curling. Place on a baking dish and pour over the ham One cup of water. Two tablespoons of syrup. Bake in slow oven 25 minutes. ROAST SHOULDER OF LAMB Have the butcher bone and roll the shoulder and then when ready to use wipe with a damp cloth and pack with the following mixture: Chop very fine Three onions, Four branches of parsley. One leek. Pat with flour and then roast in the oven, allowing thirty minutes to start cooking and twenty minutes to the pound, gross weight. Baste the meat after it commences to brown with one and one-half cups of boiling water. The season for spring lamb is from January to July. MRS. WILSON'S COOK BOOK 323 The meat is delicate and while less nutritious than mutton is delicious. Yearling is a splendid choice for lamb. It is fully as nutritious as mutton, without the excess fat of mutton. Fat mutton frequently disagrees with persons of delicate digestion and therefore should be discarded from the menu, and the yearling should be substituted. The choice mutton is raised in Virginia, Pennsylvania and North Carolina, while that which comes from Wisconsin is of splendid quality. Canada also sends us some fine meat. Prime mutton is large and heavy, the fat firm and white and the flesh a deep red in color and very finely grained. This meat contains fully as much nutriment as beef. Soups and broths made from mutton when the fat is removed are very wholesome and are frequently ordered in diets by physicians. Mutton should be hung for a short period to ripen, but lamb should be used a short time after it is dressed. The cuts in the side of lamb or mutton usually number six : (1) The neck, (2) the chuck, which includes some of the ribs as far as the shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the loin and (6) the leg. In some parts of the country the butcher makes a cut, using the rack end of the loin and chuck for making the rib or French chops. The term chops is intended to designate meat cut from the rack or loin into chops, preferably one and one-quarter inches thick. Where the meat is cut with nine ribs on the loin, the shoulder and balance of the chuck is cut into chops for pan- ning or braising. These chops require longer time for cooking than those cut from the rack or loin. ACCOMPANIMENTS FOR LAMB AND MUTTON Serve with a roast shoulder or leg of lamb, mint sauce, green grape jelly, peas or asparagus and baked potatoes. With mut- ton or lamb chops serve green grape jelly, mint or currant jelly. 324 MRS. WILSON'S COOK BOOK Mutton may be boiled and served with caper or soubis (onions) sauces, currant jelly sauce, boiled or mashed potatoes, peas, string beans, asparagus, stuffed tomatoes and cole slaw. HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON Look first at the joint above the hoof. In lamb this joint is serrated or tooth-shaped when broken, while in the yearling and mutton it is the smooth oval ball-and-socket joint. In lamb the bones are pinkish in color ; in mutton the bones are a blue-white color. The pinkish colored skin should be removed from lamb and yearling before cooking. This skin contains the woolly flavor. BONE AND STUFFED SHOULDER OF LAMB Have the butcher bone the shoulder of lamb and then wipe with a damp cloth. Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup. Place in a bowl and add One green pepper, minced fine. Two onions, minced fine. One cup of fine bread crumbs, Two teaspoons of salt. One teaspoon of pepper. One-half teaspoon of sweet marjoram. Mix and then spread the filling and roll, tying securely. Now pat just suflicient flour into the meat to cover. Place on a rack in the baking pan and put in a hot oven. Just as soon as the meat becomes brown commence the basting with one cup of boiling water. Reduce the heat to a moderate oven. The time to cook : Allow the meat thirty minutes for heat- ing, so as to start cooking, and then twenty minutes to the pound, counting gross weight. Keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder. MRS. WILSON'S COOK BOOK 325 To roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound. The leg of lamb may be boned and rolled or rolled and filled, and then cooked just like the shoulder. BENGAL CURRY OF LAMB .Use the broken and coarse pieces of meat from the roast lamb. Chop fine and then place in a saucepan and add just suf- ficient water to barely cover. Now add One onionj minced fine. One green pepper, minced fine. Four branches of parsley. Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with One teaspoon of Worcestershire sauce. Four tablespoons of catsup. Two teaspoons of salt. One teaspoon of paprika. One-half teaspoon of curry powder. Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine. BAKED EMINCE OF LAMB IN GREEN PEPPERS Mince the left-over portion of roast lamb fine, then measure and add any filling that may be left over. Place in a saucepan and add just sufficient boiling water to cover. Cook slowly until tender and then thicken the gravy. Now to one cup of the cold meat add One cup of boiled rice. One cup of canned tomatoes. Three onions, chopped fine> One tablespoon of salt. One teaspoon of paprika. Mix and then fill into the prepared peppers. Set in a bak- 326 MRS. WILSON'S COOK BOOK ing pan and add one cup of boiling water. Bake in a moderate oven for thirty-five minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in these dishes to replace the roast meat. HOW TO USE LEFT OVER LAMB Cut slices from the roast lamb and then line a large platter with crisp leaves of lettuce. Place on the platter the slices of meat. Serve with mint or currant jelly. Use the uneven pieces for curry of lamb or a baked emince of lamb, with green peppers and vegetable salad. LAMB BOILED WITH RAVOLI Have the butcher cut for stewing one pound of the neck of lamb. Wash and place in a saucepan and add Three pints of cold water. One faggot of soup herbs. One carrot, cut very fine, Two onions, chopped fine. Cook very slowly until the meat is tender and then strain off the broth. Cool, then pick the meat from the bones. Chop the meat very fine and add One and one-half teaspoons of salt. One teaspoon of paprika. Two onions, grated. One green pepper, chopped fine, One egg. Mix thoroughly and then prepare a dough as follows : Place in a mixing bowl Two cups of flour. One teaspoon of salt. One teaspoon of paprika. Three tablespoons of finely minced parsley. Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough. Knead until MRS. WILSON'S COOK BOOK 827 very smooth and then roll out as thin as paper. Cut into four- inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together. When all are ready drop in a large saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer ; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley. LAMB HARICOT Soak one pint of lima beans overnight and then look over carefully in the morning. Parboil and then place in a baking dish with One-half cup of diced onions. One pound of neck of mutton cut into cutlets. One cup of canned tomatoes. Season with salt and pepper and add sufficient boiling water to cover all. Place in a moderate oven and bake for three hours. INDIVIDUAL LAMB POTPIES Mince the meat left on the leg of lamb. Place in a sauce- pan and cover with cold water, adding One carrot, diced. Four onions. Four potatoes cut in halves. Cook slowly until the vegetables are soft ; lift the onions and potatoes and thicken the gravy and season with Two teaspoons of salt. One teaspoon of pepper, One green pepper, chopped fine. One tablespoon of Worcestershire sauce. Place portion of the meat, two potatoes, one onion and some gravy in individual baking dishes. Cover with a crust of pastry and bake in a moderate oven for twenty minutes. 328 MRS. WILSON'S COOK BOOK SPANISH MACARONI Mince fine Three green peppers, Pour onions. Two tomatoes. Now place five tablespoons of fat in a frying pan and add the prepared vegetables and cook slowly until tender without browning, and then add one-half package of cooked maca- roni and Two teaspoons of salt. One teaspoon of pepper. One-half cup of gravy from the kidney stew. Cook slowly for fifteen minutes. FALL MENU BREAKFAST Oranges Cereal and Cream Creamed Beef in Popover Cases Coffee DINNER Radishes Sliced Cucumbers Kidney Pie Spanish Macaroni Buttered Beets Cole Slaw Orange Pudding Coffee SUPPER Rice Croquettes with Cream Beef Sauce Cole Sla.y^ Orange Shortcake Tea MRS. WILSON'S COOK BOOK 329 HOW TO PREPARE RECIPES POPOVERS Place the popover pans in the oven to heat. Break one egg in a measuring cup and then fill with milk and turn into the mixing bowl and add One-half teaspoon of salt. One cup of sifted flour, Beat with a Dover egg-beater for five minutes and then re- move the smoking hot popover pans from the oven and grease well. Pour in the batter and place at once in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after the popovers are placed in the oven. When the popovers are twenty-five minutes in the oven, turn dowp the gas and then bake slowly to thoroughly dry out for the balance of the time allowed for baking. This amount will make eight small or six large popovers. Now, while the popovers are baking, the creamed beef can be prepared. Cut one-quarter pound of dried beef fine, using a pair of scissors to cut with. Place in a pan and cover with boiling water and let stand for five minutes. Drain and then make a cream sauce as follows : Place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve, and then bring to a boil and cook for three minutes. Add the prepared dried beef and two tablespoons of finely minced parsley and let sim- mer slowly until the popovers are ready. Cut a slice from the tops of the popovers and fill them with the prepared creamed beef. Place a tiny dot of butter on top of each popover and dust lightly with paprika. KIDNEY PIE The meat pie can be made to be an economical dish. These pies are served in the Chelsea Coffee House in London. Remove the fat and tubes from one large beef kidney and 330 MRS. WILSON'S COOK BOOK then cut into pieces the size of a walnut. Place in a saucepan and add three cups of boiling water and let simmer slowly for ten minutes. Turn into a colander and let the cold water run on the kidney for five minutes. Now return the kidney to the saucepan and add One-half teaspoon of thyme, One-half teaspoon of sweet marjoram. Four onions, cut in pieces. Cook slowly until tender and then add sufficient boiling water to cover. Add the dumplings, made as follows: Strain gravy from the kidney and add sufficient water to measure three and one-half cups. Place in a saucepan and when boiling add the dumplings, made as follows. Place in a mixing bowl One cup of mashed potatoes. One cup of flour. One tablespoon of baking powder. One teaspoon of salt. One teaspoon of paprika. Three tablespoons of grated onion. Two tablespoons of finely-minced parsley. One egg. Work to a smooth paste and then form into balls the size of a large walnut, and drop into the prepared stock and cook for ten minutes. Lift and thicken the gravy slightly. Now make a pastry as follows : Three cups of flour. One teaspoon of salt. Two teaspoons of baking powder. Sift and then add the one-half pound of finely chopped suet and rub it into the flour well. Mix to a dough with two-thirds cup of water and roll out one-quarter inch thick on a floured pastry board. Line a large baking dish or individual custard cups. Now put a layer of kidney in the bottom and season with salt, pepper and finely minced onion. Place a dumpling on top and then a layer of thinly sliced hard-boiled egg. Cover MRS. WILSON'S COOK BOOK 331 with well-seasoned gravy and then with a crust, brushing the edges of the crust well with water. Now cut two gashes in the top of the crust to permit the steam to escape and then brush the top with water. If a large pie, bake for one hour ; if indi- vidual ones, bake in a moderate oven for thirty-five minutes. Use three eggs in the kidney pie. ORANGE PUDDING Place in a mixing bowl One-half cup of sugar. Yolk of one egg. Four tablespoons of shortening. Cream well and then add the juice and pulp of two oranges, which should measure three-quarters cup, and One and one-quarter cup of flour. Three teaspoons of baking powder. Beat to mix and then turn into well-greased and floured mould and cover the mould. Boil for one hour and then serve with the following sauce : Three-quarters cup of sugar. One-half cup of water. Juice of one orange. Grated rind of one orange. Two tablespoons of cornstarch. Stir to dissolve the sugar and starch and then bring to a boil and cook for three minutes and serve. RICE CROQUETTES WITH CREAM BEEF Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat. Make a cream sauce as follows : Place in a saucepan Two cups of milk. One-half cup of flour. Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add one-half pound of dried beef, pre- pared as for breakfast, and serve with the croquettes. 332 MRS. WILSON'S COOK BOOK ORANGE SHORT CAKE Place in a mixing bowl One cup of flour. One-half teaspoon of salt. Two teaspoons of baking powder. Five tablespoons of sugar. One-half cup of water. Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl : Six tablespoons of brown sugar. Two tablespoons of flour. One-half teaspoon of nutmeg. Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual prepa- ration of the menu can be prepared on Saturday. Use yolk of one egg for making dressing for coleslaw. For orange cake use White of one eggi. One-half glass of jelly. Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake. HALLOWE'EN On Hallowe'en the good fairies are permitted to make them- selves visible to their many friends^ — so the traditions of Ire- land tell us. And the little ones, as they are called by the romantic fun-loving Irish nation, play a great many tricks this night on their enemies and they reward their true friends with many blessings. It is truly a wonderful night for the romantic maiden to delve into the future and find, or try to find, her luck when seeking for the knowledge of her future life partner. In those good old days of long ago, the lad and lassie spent a pleasant MRS. WILSON'S COOK BOOK 333 evening trying all the lucky spells to insure them success in their love affairs for the coming year. And in the midst of much hilarity many games are played ; there are bobbing and ducking for apples, spinning the plate, post-office, heavy, heavy, what hangs over and forfeits. These were some of the old-fashioned ways the boys and girls of yes- teryear passed a happy evening. Other old legends told that this one night in the year the spooks or ghosts were permitted to roam the earth, so that, to escape their notice, all must go masked — Whence our young folk disguised themselves and wandered forth from house to house, seeking entertainment ; for many informal parties were held on this eve and no one was refused admission; each visitor was treated to apples and nuts and then he wandered on his way. Let your young folk entertain their friends with a good old-fashioned Hallowe'en party ; let them play the old games of long ago, and then close to the magic hour of midnight serve a real old-fashioned Hallowe'en supper. SOME SUGGESTIVE MENUS No. 1, Cider Salted Nuts Olives Sardines and Potato Salad Jack o' Lantern Cakes Coffee No. 2. Cider Cup Radishes Celery Gloucester Cod a la King Cheese Sandwiches Fruit Cakes Coffee Nuts Raisins Apples 334 MRS. WILSON'S COOK BOOK No. 3. Celery Salted Nuts Baked Virginia Ham Potato and Pepper Salad RoUs Butter Ice Cream Coffee No. 4. Radishes Home-made Pickles Fried Oysters Potato and Celery Salad Rolls and Butter Fruit Ginger Bread Coffee Have corn husks and pumpkins for the decorations; use autumn leaves, strung together, for wall decorations. Cover the table with a silence cloth and then with linen table cloth, and place in the centre of the table a new wooden pail filled with cider. Bank the sides of the pail with corn husk, golden ears of corn and autumn leaves. Now wire the handle so that it will be in an upright position. Wrap the handle with yellow tissue paper and fasten a small jack o' lantern made from a small pumpkin to the handle, so that it will hang in the well of the bucket. Arrange the table in the usual manner. Serve the cider from this well during the supper. Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and set bowls in the pumpkins to hold the radishes, pickle and sandwiches, sugar, etc., and make tiny pumpkins from the yellow crepe paper, filling them with hard candies for souvenirs. MRS. WILSON'S COOK BOOK 335 HOW TO MAKE THE CIDER CUP Place in a large bowl some crushed ice and One gallon of cider, Three bananas^ cut into thin slices. Two oranges, cut into thin slices. Three baked apples, cut into bits. Mix and then serve. SARDINE AND POTATO SALAD (Twenty-five Persons) Wash and then cook eight pounds of potatoes until tender and then, when cool, peel and cut into thin slices into a large mixing bowl. Now add One cup of finely chopped onions. One-half cup of finely chopped parsley. One cup of finely chopped green peppers. Two cups of finely chopped celery, T'wo cups of mayonnaise or cooked dressing, One-'half cup of vinegar. One tablespoon of salt. One teaspoon of pepper. One and one-half teaspoons of mustard. Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest. Mould it into a cone and then lay four sardines, tail end up, against the salad. Garnish with finely chopped parsley and serve. JACK O' LANTERN CAKES Bake a sponge cake in individual or muffin pans and then ice with chocolate water icing and make the lantern face with, white icing. 336 MRS. WILSON'S COOK BOOK GLOUCESTER COD A LA KING (Twelve Persons) Select a three-pound piece of boneless salt cod from the center cut; soak for three hours and then place in a piece of cheese-cloth and tie loosely, plunge into boiling water and boil for thirty minutes. Drain. Place two quarts of milk in a sauce- pan and add one and one-half cups of flour. Stir with a wire spoon to dissolve the flour and then bring to a boil and cook slowly for ten minutes. Now add Two well beaten eggs^ ' The prepared fish, broken into fla.kes with a fork. Juice of one lemon^ Two green peppers, cut into pieces and parboiled. One tablespoon of grated onion. One teaspoon of paprika. Heat slowly until very hot and then serve on toast. FRUIT CAKE Place in a mixing bowl Two and one-half cups of syrup. One cup of shortening. Cream well and then add Eight cups of flour. Four level tablespoons of baking powder. One cup of milk. One-half crip of cocoa. One tablespoon of cinnamon. One teaspoon of cloves. One teaspoon of allspice. Two eggs. Two cups of finely-chopped peanuts. Beat to mix thoroughly and then grease and flour a baking pan and turn in the batter. Place the raisins one at a time on the top of the batter and gently press them into the dough. Bake for fifty minutes in a slow oven. Cool and then ice and decorate with Hallowe'en figures and then cut into blocks. MRS. WILSON'S COOK BOOK 337 FALL MENU BREAKFAST Grapes Cereal and Cream Fried Butterfish, Creole Hashed Brown Potatoes Rolls DINNER Grape. Juice Cocktail Pot Roast Beef, Spanish Brown Potatoes RoUs Fried Tomatoes Corn Bread Tomato Salad Coffee SUPPER Potato Salad Tea Water-cress Coffee String Beans Coffee Cream Gravy Apple Sauce BUTTERFISH, CREOLE Cleanse the fish and wash well and then drain. Now roll lightly in flour and brown in hot fat quickly. Place in a baking dish and add the following sauce : One cup of stewed tomatoes. Four onions, chopped fine. One teaspoon of salt. One teaspoon of paprika. One-half teaspoon of thyme. Bake in the oven for twenty minutes and then serve from the dish. Other fish may be used in place of the butter fish. 22 338 MRS. WILSON'S COOK BOOK WINTER MENU BREAKFAST Grapes Cereal and Cream Virginia Griddle Cakes Syrup Coffee DINNEE Home-made Chow-chow Piccalilli Ye Olde-Tyme English Oyster Pye Mashed Potatoes Buttered and Spiced Beets Coleslaw Grape Tapioca Blanc Mange Coffee SUPPER Bean Sausages Cream Gravy Potato Salad Raisin Cake Tea A nice change for the family is to give them corn muffins and plain rolls or biscuits in place of bread. Usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the house- wife does not have the time to prepare these homey, old-fash- ioned breads for breakfast. The price of butter makes it almost prohibitive to use it as a spread for hot cakes, yet we all like the butter flavor. So MRS. WILSON'S COOK BOOK 339 let us follow the example of the thrifty New England woman, who puts the syrup into a good-sized pitcher and then adds two tablespoons of butter to one and one-half cups of syrup. Place the pitcher into a pan of warm water and then heat. Stir fre- quently, so that the butter will melt and blend thoroughly with the syrup. Just before sending to the table beat thoroughly. This not only makes a delicious spiread for hot cakes and waf- fles and the like, but it is a real economy and a saving in butter. GRAPE-JUICE COCKTAIL Place one pound of grapes in a saucepan and add three cups of water. Bring to a boil and cook until soft. Rub through a fine sieve and then sweeten and chill. Fill into cock- tail glasses and serve. POT ROAST BEEF, SPANISH Place in a mixing bowl and chop fine Two tomatoes. Four onions. Three green peppers. Four branches of parsley. Now add One teaspoon of paprika. ^ Mix and pack into the meat, pushing well into the roU. Roll the meat in fiour and then melt the suet in a deep saucepan and add the meat. Brown well and add one-half cup of fiour. Stir until well browned and then add one quart of boiling water. Cover closely and then cook, allowing one-half hour for each pound of meat, gross weight. One hour before cooking add six small onions and one carrot cut in quarters. When ready to serve, add one quart of boiling water and season to taste. This will provide sufficient gravy to use for two meals. 340 MRS. WILSON'S COOK BOOK GRAPE TAPIOCA BLANC MANGE Place in a saucepan One cup of water. Two cups of grape juice. Three-quarters cup of finely granulated tapioca. Bring to a boil and then cook slowly for thirty minutes and then add Three-quarters cup of sugar. One-half teaspoon of salt. Cook five minutes longer. Now rinse custard cups with cold water and pour in the blanc mange. Let cool and then turn on a saucer and pile with the fruit whip made from White of an egg, One-half glass of jelly. Beat until it holds its shape. BEAN SAUSAGE Open a can of beans and drain well, then mash and put through a sieve into a mixing bowl. Add Two onions, grated. Two tablespoons of parsley, chopped fine. One-quarter teaspoon of mustard. One-half teaspoon of paprika. Mix well and then mould into sausages. Roll them in flour and brown in hot fat. Use the liquid drained from the beans and sufficient milk to measure one and one-half cups. Place in a saucepan and add five tablespoons of flour. Stir to dis- solve and then bring to a boil and cook for five minutes. Add Three-quarters teaspoon of salt. One-quarter teaspoon of pepper. Two tablespoons of finely-minced parsley. MRS. WILSON'S COOK BOOK 341 VIRGINIA GRIDDLE CAKES Place one cup of corn meal in a mixing bowl and add One teaspoon of salt, Three tablespoons of shortening. Three tablespoons of syrup, ■ One cup of boiling water. Beat to mix and then add Two cups of cold water, -One egg, Two and one-half cups of flour. Two level tablespoons of baking powder. Beat hard to mix and then bake on a hot griddle. BUTTERED AND SPICED BEETS Cook ,the beets until tender and then drain and cut into slices. Now place in a small saucepan One tablespoon of butter. Two tablespoons of vinegar. Two tablespoons of hot water. One teaspoon of salt, One teaspoon of paprika. One-eighth teaspoon of mustard. Tiny pinch of cloves. When boiling hot, pour over the sliced beets. Use the yolk of egg for making the dressing for the cole slaw and the white of egg and one-half glass of jelly for making the meringue for the grape tapioca blanc mange. YE OLD-TYME OYSTER PYE To prepare the crust, place in a mixing bowl Two cups of sifted flour, One teaspoon of salt. Two teaspoons of baking powder. Sift to mix and then put onei-quarter pound of suet through the food-chopper. Then rub the finely chopped suet through 342 MRS. WILSON'S COOK BOOK a fine sieve to remove the stringy parts. Now rub the suet into the flour and mix to a dough with one-half cup of cold water. Then chop and fold for two minutes. Turn on a floured pastry board and divide into two pieces. Roll out one-half of the dough until one-quarter inch thick and then turn a large plate over this dough and cut around the edge of the plate. Be sure that the plate is at least two inches larger than the top of the baking or casserole dish. Now drain the oysters and look over carefully for the bits of shell. Place the oysters in a casserole or baking dish and add the stalk of celery that has been scraped clean and then diced and cooked until tender, also One grated onion, Three tablespoons of parsley. Three cups of thick cream sauce. One and one-half teaspoons of salt, One teaspoon of white pepper. One-eighth teaspoon of thyme. Mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it, pressing the crust well against the edges of the dish. Brush the top of crust with water and bake in a moderate oven for thirty- five minutes. Use equal parts of the oyster liquor and milk for making the cream sauce. Chop the celery leaves as well as the stalki Now roll out the balance of the pastry and cut into three- inch squares. Score the tops lightly with a knife or prick with a fork, and place on a baking sheet and bake a delicate light brown. Wrap in a napkin to keep warm. When ready to serve the oyster pie, place two of the squares of pastry on a plate and then lift on the oyster pie, and then place a second piece right over the crust of pie. Pour over this top piece of pastry two tablespoons of the sauce from the oyster pie. MRS. WILSON'S COOK BOOK 343 RAISIN CAKE Place in a mixing bowl Three-quarters cup of sugar. One egg. Four tablespoons of shortening. Two cups of flour. Four teaspoons of baking powder, Three-quarters cup of water. Beat to thoroughly mix and then pour into well-greased and floured loaf-shaped pan. Now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them. Bake in a moderate oven for thirty-five minutes. TURKEY A Creole method of roasting turkey, chicken, duck or game or broiling fowl, birds or game is given below. Clean and pre- pare the bird to suit the taste, and when ready to cook, whether broiling, roasting or baking, lard the breast with many strips of salt pork or bacon, or fastened on with toothpicks. Place in a hot oven to sear, then turn the bird, be it large or small, on its breast. Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes. Dredge occa- sionally with flour. Do not season at the beginning of cooking, but delay this until the last quarter of the time allotted for cooking the bird, then turn it on its breast to brown. Finish cooking, basting every ten minutes. This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may re- ceive the intense heat. Birds or fowls that are old should be steamed before roast- ing. This method will make them tender and juicy. 344 MRS. WILSON'S COOK BOOK FILLING AND GRAVY DRY FILLING One pint of stale bread crumbs. One large onion, minced fine. One teaspoon of poultry seasoning. One teaspoon of salt. Two tablespoons of bacon fat or good beef drippings. Rub all together into a crumby mass, then pack into the fowl. WILD GAME FILLING Put through the food chopper enough celery tops, with leaves, to make one cupful, also: One medium-sized onion. One level teaspoon of sweet marjoram. One level teaspoon of sage. Two teaspoonfuls of parsley, minced fine. One-fourth teaspoon of pepper. One cupful of well-dried bread crumbs. Mix well, then fill into wild duck or goose. BAKED CHICKEN AND NOODLES Prepare the chicken for fricasseeing, cook until tender and then lift it. Now cook the noodles in the broth and season. Lift the cooked noodles into a baking or casserole dish. Now brown the chicken quickly on one side in a frying pan, using just suf- ficient shortening to prevent burning. Lay the chicken on the noodles and then thicken the broth slightly, adding One tablespoon of minced parsley. One tablespoon of minced onion. Pour over the chicken and noodles and bake in a hot oven for twenty-five minutes. MRS. WILSON'S COOK BOOK 345 APPLE AND RAISIN FILLING FOR DUCK Chop enough apples fine to measure one pint. Add One-half cup of seeded raisins. One and one-half cups of bread crumbs. Season with salt, pepper and sweet marjoram. Mix to- gether with two tablespoonsful of melted butter. Pack into duck GIBLET GRAVY Mince the giblets fine. Brown into two tablespoonfuls of bacon fat, adding two tablespoonfuls of flour. Brown well, then add one quart of water. Cook slowly while the fowl is roasting for one and one-half hours. Rub thrpugh a sieve, then return to the fire and bring to a boil. It is then ready to serve. MINCED GIBLETS ON TOAST Cook the giblets for one hour in one pint of! water. Put through the food chopper, adding One onion. One hard-boiled egg, One-fourth cup of canned tomatoes. Season with One-eighth teaspoon of mustard, salt and pepper to taste. Serve on toasted strips of bread for luncheon. TURKEY MEAT BISCUITS Prepare the dough as for biscuits. Turn out on a pastry board and pat or roll out one-quarter inch thick. Spread one- half of the dough witlf the prepared turkey meat. Fold over the balance of the dough, press firmly. Cut with a sharp knife into squares and brush the tops of the biscuits with milk. Bake for twenty minutes in a hot oven. Note. — These biscuits may be prepared the night before and placed in a cold place and baked in the morning. 346 MRS. WILSON'S COOK BOOK LEFT-OVER TURKEY UTILIZING THE LEFT-OVER TURKEY Remove the meat from the carcass, separating the white from the dark meat. Pick the carcass clean and then break the bones and place in a soup kettle and cover with cold water and add One-half cup of chopped onions. One-half cup of diced carrots. One faggot of soup herbs. Bring to a boil and cook slowly for two hours. Strain into a bowl and this stock can be used for soups, sauces and gravies. TURKEY CROQUETTES One and one-half cups of very thick cream sauce. One cup of fine bread crumbs, One and one-half cups of turkey meat. Three tablespoons of finely minced parsley. Two tablespoons of grated onions. Two teaspoons of salt. One teaspoon of paprika. Mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs. Fry until golden brown in hot fat. TURKEY AU GRATIN Two cups of thick cream sauce. One and one-half cups of turkey meat. One tablespoon of grated onion. Three tablespoons of finely mince^ parsley. Two hard-boiled eggs, chopped fine. One and one-half teaspoons of salt. One-half teaspoon of pepper. Mix and then pour in a baking dish. Cover the top with fine bread crumbs and two tablespoonfuls of grated cheese and bake for thirty-five minutes in a moderate oven. MRS. WILSON'S GOOK BOOK 347 TURKEY, TERRAPIN STYLE Use the dark meat. Prepare one and one-half, cupfuls of cream sauce and then add One and one-half cups of prepared turkey meat. Two hard-boiled eggs, cut in eighths, Pinch of nutmeg. One teaspoon of salt. One-half teaspoon of white pepper, > Juice of one lemon. Heat slowly to boiling point and then add one-half cupful of brown sauce, made from turkey stock. Add one teaspobnful of grated lemon rind and then serve. MEAT ROLL Use level measurements. This is a very nice dish for a lunch- eon. Place in a bowl Two cups of sifted flour. One and one-half teaspoons of salt. One-quarter teaspoon of paprika. Four teaspoons of baking powder. Sift twice and then rub in three tablespoonfuls of shorten- ing and then mix to dough with two'thirds cup of water. Roll out on slightly floured board one-quarter inch thick, and spread with finely minced turkey meat, which has been sea- soned with One tablespoon of grated onion. One green or red pepper, minced fine. One teaspoon of salt, One-half teaspoon of paprika. Roll for jelly-roll and pinch the edges together well. Place in well-greased baking pan and bake for forty-five minutes in a hot oven. Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes. Serve by cutting in slices and then cover with cream sauce. 348 MRS. WILSON'S COOK BOOK TURKEY POT PIE Place in a baking dish a layer of parboiled and diced po- tatoes. Season with finely minced onion and parsley and green or red pepper, chopped fine. Now add a layer of turkey meat. Repeat this until the dish is full and then add a sauce made from One cup of milk^ One cup of turkey stock, ' Five tablespoons of flour. Stir until flour is dissolved in the milk and stock and brmg to a boil. Season and then pour over the turkey in the baking dish. Cover the top of the dish with lattice strips of pastry. Brush with milk or water and bake forty-five minutes in a hot oven, SOME SOUPS USING THE TURKEY STOCK Made by simmering bones and carcass of turkey in sufficient water to cover. TURKEY SOUP, ITALIAN Cook three ounces of macaroni in one quart of boiling water for twenty minutes and then drain and blanch under running water. Place in a saucepan and add Two and one-half pints of turkey stock, Two onions, cut fine. Tiny bit of garlic. Cook slowly for fifteen minutes and then serve with grated cheese. MRS. WILSON'S COOK BOOK 349 MULLIGATAWNEY Place four cupfuls of turkey stock in a saucepan and add Three apples^ chopped fine. One carrot. One small onion. Bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour. Stir until well browned and then add two cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and sea- son with One level tablespoon of salt. One and one-half teaspoons of paprika. One-fourth teaspoon of nutmeg. Three pints of turkey stock, One-half cup of finely chopped celery. One carrot diced. Four tablespoons of washed rice. Bring to a boil and cook for thirty-five minutes very slowly and then season CABBAGE PUDDING Chop one medium-sized head of cabbage fine and parboil until tender. Then drain and place in a bowl and add Two onions, grated. One cup of left over cold meat, chopped fine. Season well and then place a layer of the prepared cab- bage in a baking dish and then a layer of bread crumbs. Pour two cups of thick ci-eam sauce over all and place a thin layer of bread crumbs on top. Bake in a moderate oven for thirty minutes. 350 MRS. WILSON'S COOK BOOK FAMILY THANKSGIVING DINNER FOR SIX PER- SONS, FROM A NEW ENGLAND FARM HOUSE Oyster Soup Home Pickled Onions Chow-chow Chili Sauce Boston Brown Bread Fish Balls Roast Turkey Oyster Filling Baked Potatoes Creamed Onions Pepperhash Bannocks Coleslaw Brown Gravy Cranberry Sauce Mashed Turnips Buttered Parsnips Corn Relish Jams, Jellies and Conserves Mince and Pumpkin Pies Coffee Maple Fudge Preserved Plums The good old-fashioned oyster soup, made from the famous recipe that has been in the family for so many years, was served from two immense old white china tureens. Grandpa Perkins, sitting at the head of the table, ladled out the soup, and after it was placed and every one was seated, grandpa rapped the table with the big horn handle of the carving knife and every head was bowed in silent prayer while his voice was uplifted in thankful Thanksgiving praise, to which we all responded with a solemn amen. MRS. WILSON'S COOK BOOK 351 CHICKEN ROLL Place in a mixiiig bowl Three cups of sifted flour, One teaspoon of salt, Three level tablespoons of baking powder. Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one- quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce. PREPARED FILLING Mince the giblets fine and pick the meat from the neck and carcass, putting the skin through the food-chopper. Place in a bowl and add Two onions, grated. One green pepper, minced fine, Four tablespoons of finely-chopped parsley, ,,f. One-half cup of bacon, cut in dice and nicely browned. One teaspoon of salt. One-half teaspoon of white pepper. Mix thoroughly and spread as directed upon the dough. BOSTON BROWN BREAD Place in a mixing bowl One-half cup of cornmeal. One-half cup of barley flour. One-half cup of rice flour. One teaspoon of salt, Oiie-half clip of molasses, One level teaspoon of soda. One and one-quarter cups of sour milk. .. , Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full. Cover and 352 MRS. WILSON'S COOK BOOK place in a deep saucepan. Fill the saucepan two-thirds full of boiling water. Boil steadily for one and three-quarters hours ; then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out. Next come the fish balls — not the great, round old-fash- ioned grease-soaked one of commerce, but the daintiest golden brown balls the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them. AUNT POLLY RIVES'S ONE-EGG CAKE One egg. One cup of brown sugar. Five tablespoons of shortening, Cream well and then add One and three-quarter cups of flour. Four teaspoons of baking powder. One cup of milk. Beat to thoroughly mix. Add one cup of seeded raisins; pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven. REAL OLD VERMONT OYSTER SOUP For six people. Drain one dozen oysters free from the liquid, then strain the liquid into a saucepan. Wash and look carefully over the oysters to remove all bits of shell. Chop the oysters very fine and then return them to the oyster liquid. Add one tablespoon of butter and a tiny pinch of thyme; then heat to the scalding point and add two and one-half cups of scalding hot milk. Let come to a boil, remove from the fire and serve. Scald the milk in a double boiler. MRS. WILSON'S COOK BOOK 353 COUSIN HETTY'S FISH BALLS " Time was," said Cousin Hetty, " when we used to flake out fish, but since brother and old Amos went into the fish business, we generally use the shredded fish." Recipe for six persons. Open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or fire times into a large bowl of hot water. Squeeze dry. Cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and Two tablespoons of grated onion. Four tablespoons of finely-minced parsley. One teaspoon of paprika. One-quarter cup of milk. Two tablespoons of butter. Beat hard to mix thoroughly and then mould into small balls ; roll in flour ; dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat. BANNOCKS For six persons. Place in a saucepan Tiwo cups of boiling water. One-half teaspoon of salt. Two tablespoons of maple sugar. Four tablespoons of syrup. Three-quarters cup of cornmeal. Cook until it is a thick cornmeal mush, then let cool. Spread very thin on well-greased baking sheet ; brush with melted short- ening and bake in a hot oven. In the days of long ago these bannocks were usually baked before the open fire. The feature of the dinner, three large turkeys, were cooked until golden brown and juicy tender. Nigh about the coming of the first of October, grandma gives strict orders that every morsel of bread crumbs, even though it is just the war bread, 23 354 MRS. WILSON'S COOK BOOK be saved. For you know lots of bread crumbs are needed for the fish cakes and then filling of the birds. This stale bread is thoroughly dried out and then put through the food chopper, then sifted. The coarse crumbs are used for filling the turkey. In the good old days of yesteryear when a large majority of us felt that Thanksgiving would be incomplete withoujt the turkey, it required careful planning to use the left-pvers without waste, as the family quickly tired of too much turkey when served for three or four meals. However, left-over chicken or turkey may be, served in the following dishes : BROWN EMINCE FOWL Pick the meat from the back, carcass and neck and mince fine the giblets. Place in a saucepan and add to one and one-half cups of the prepared meat One onion, Onei green pepper, minced fine. Three-quarters cup of boiling water. Cook gently for twenty-five minutes, then place in a sauce- pan two tablespoons of shortening and four tablespoons of flour. Stir to blend thoroughly and then brown until a rich golden brown. Turn in the prepared emince and stir to mix and season with Salt, .White pepper. Tiny pinch of mustard. Tiny pinch of poultry seasoning. Make a border of mashed potatoes on a warm platter and fill the^mince in the centre of the platter and garnish with finely minced parsley. MRS. WILSON'S COOK BOOK 355 CHICKEN DUMPLINGS Remove all the meat from the left-over carcass and break the bones. Place the bones in a stock pot and add Three pints of cold water. Two onions. One f aggiot of potherbs. One cup of well-crushed tomatoes. Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with Salt, White pepper. Three tablespoons of finely-minced parsley. Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup ; place in a bowl and add One large onion, grated, Four tablespoon's of finely-chopped minced parsley. One teaspoon of salt. One-half teaspoon of white pepper. Two cups of sifted flour. Three level teaspoons of baking powder. One tablespoon of shortening. One well-beaten egg. Seven tablespoons of water. Work to a smooth dough, then drop from the tablespboA into boiling stock. Cover closely and let cook for fifteen min- utes. Lift on a slice of toast and then quickly add to the stock One cup of minced chicken. Then dissolve One^half cup of flour. One-half cup of water, and stir to blend thoroughly. Add to the stock and then bring to a boil ; cook for five minutes and pour over the dump- lings. Sprinkle with finely minced parsley and send to the table at once. 356 MRS. WILSON'S COOK BOOK CHICKEN LOAF This delightful old southern dish is always welcomed by the family. Put the meat picked from the carcass and neckt with the giblets, through the food chopper, about one and one- half cups. Mince fine one-half cup of bacon and suiBcient onions to measure one cup. Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown. Now add Two and one-half cups of cold cooked rice. One cup of very thick cream sauce. One cup of fine bread crumbs. One tablespoon of Worcestershire sauce. One and one-half teaspoons of salt. One teaspoon of white pepper. One well-beaten egg. Mix thoroughly, then pack into well-greased and floured loaf-shaped pan. Set the pan in a large one containing warm water and bake for one hour in a slow oven. Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes. Serve with parsley, cream or tomato sauce while hot ; cut the balance cold and serve with mayonnaise or tartare sauce. CHRISTMAS DINNER Clear Tomato Soup Onion Relish Curly Celery Baked Chicken Spicy Filling Brown Gravy Cranberry Jelly Sweet Potato Pone Mashed Turnips Coleslaw Mince Pie Coffee MRS. WILSON'S COOK BOOK 357 ONION RELISH Chop fine sufficient, onions to measure one cup and then place two tablespoons of fat in a frying pan. When hot, add the onions, cover closely and simmer slowly until tender. Season with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish. CURLY CELERY Scrape and thoroughly cleanse two stalks of celery and remove part of the green top and the bruised outside pieces. Cut each stalk in half from the root to the stem and then split again. Place in cold water and allow to crisp and cool. GRANDMA PERKINS'S SPICY FILLING Put the green and rough outside parts of the celery Four onions. One bunch of potherbs, through the food chopper and chop fine ; then add Three cups of stale bread crumbs. One and one-half teaspoons of salt. Fire tablespoons of shortening. One teaspoon of pepper. Three-quarters cup of chicken stock. Mix and then fill into the prepared chicken. Sew the open- ing with a stout darning needle and string. Now rub the chicken thoroughly with shortening and cover with flour. Place in the oven and let brown slightly ; then turn the chicken breast down and baste every ten minutes. Turning the chicken with the breast down causes the juices to permeate the white meat and thus make it tender and juicy. Turn the chicken and allow the breast about twenty minutes for browning before taking from the oven. 358 MRS. WILSON'S COOK BOOK BAKED CHICKEN Select a plump stewing chicken' about five pounds and then singe, draw and wash thoroughly. Cover slowly and steam until tender; then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours, basting every ten minutes. In order to be sure that the fowl will be sufficiently tender, remember to steam it ahead of time. CRANBERRY JELLY Wash one pint of cranberries ; then drain and place in a saucepan. Add three-qiiarters cup of water. Cover and cook until soft; then rub through a fine sieve. Add two cups of brown sugar and bring to a boil. Cook for ten minuses and , then pour into small custard cups to mould. SWEET POTATO PONE Wash and then boil one-quarter peck of sweet potatoes. Cool and remove the skins. Place in a bowl and mash, sea- soning with One-half teaspoon of nutmeg. One and one-half teaspoons of salt. One-half teaspoon of pepper. Two tablespoons of butter. Grease a baking pan well; then dust with flour and spread the prepared sweet potatoes in the pan about one inch thick. Sprinkle the top thickly with nutmeg and place one tablespoon of butter over the top in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove from the oven and let stand for five minutes. Cut into squares and lift with a cake turner to a hot plate. MRS. WILSON'S COOK BOOK 359 COLESLAW Shred the cabbage fine and then chop one green pepper. Place in water to crisp. Make a mayonnaise dressing by placing on a plate Yolk of one egg, One teaspoon of mustard, One-half teaspoon of paprika. One teaspoon of sugar. One teaspoon of vinegar. Work to a smooth paste and then add the oil slowly at first and then faster until all the oil is thoroughly incorporated, beating it quite hard. Add the salt to taste. Now add the vinegar to reduce to desired consistency; then drain the cab- bage, turn on a cloth and let dry before pouring over the dressing. Use three-quarters cup salad oil. MINCE PIE Two cups of flour. One-half teaspoon of salt, i . One teaspoon of baking powder. Two teaspoons of sugar. Place in a mixing bowl and then sift. Now rub three- quarters cup of shortening and mix to a dough with about six tablespoons of water. Divide the dpugh, then roll out and cover a pie plate. Use one and one-half pounds of mincemeat to fill. Cover with a crust and then wash with beaten egg. Bake in a moderate oven for forty-five minutes. Note. — To wash the pie use one-half of beaten egg, using the balance in the chicken filling. You know there is a great little story told about the pie- loving New Englanders, and as the story goes, there are only two kinds of pie, namely, " 'Tis mince and 'tain't mince." So, as Grandma Perkins says, "This is all mince." 360 MRS. WILSON'S COOK BOOK HOW TO PREPARE THE MINCE Twelve medium-sized apples. One-half pomid of candied citron. One-half packaige of seeded raisins. One pound of shelled peanuts. Three-quarters pound of suet, One pound of dried peaches. One lemon. Put all through the food chopper and then place One quart of syrup. One pound of brown sugar, in a preserving kettle and bring to a boil. Cook for ten minutes and then add the prepared fruits and suet that have been put through the food chopper and add One package of seeded raisins. One tablespoon of cinnamon. One teaspoon of ginger. One teaspoon of cloves. One-half teaspoon of allspice. One-half teaspoon of nutmeg. One-half teaspoon of salt. Three-quarters cup of strong cider vinegar^ Stir to mix thoroughly, then cook for ten minutes. Cool and then fill into fruit jars. Pour one tablespoon of salad oil on top; adjust the rubber and lid and seal. Process in hot water bath for twenty minutes and then cool and store. This mince will be found to be most delicious, and it will keep until used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester, England, and this recipe is over 400 years old. The original recipe was named Christmas Mynce Pye, and on the holidays, a great pye of Gloucester mynce, made by good dame Teesdale, was always sent as a tithe from the county to the good Queene Elizabeth, and in this way royal favor was conferred on this family by the queen, who was de- lighted with tbe wonderful concoction. Black walnuts and hazel nuts were used in the original recipe, but as these nuts are quite expensive, the peanuts will do just as well. MRS. WILSON'S COOK BOOK 361 CHRISTMAS GOODIES In the days of long ago, before the day of heated apart- ments and water-heated homes, the housewife used the cellar as the cold-storage room. To-day this is impossible. For the householder who has an outside enclosed laundry or summer kitchen, the problem of keeping the holiday delicacies is quite an easy one. But to those of us who dwell in flats and apart- ments, some other way must be arranged. Here are two new ideas that are worth trying: First, a window box on the shady side of the house. This box must be lined with asbestos paper on the inside, and then covered with the same paper and an additional covering of oil cloth upon the outside. By covering the box in this way, the housewife is assured of a smaller storage space of an even temperature. Neither the extreme cold nor heat will affect this box. A thick layer of newspapers may be used as a lining, between the inside covering of the asbestos and the oil cloth covering upon the outside of the box. Mincemeat must be stored in a cool, dry place to blend and ripen, without the danger of freezing. This is also an ideal time for the mother to plan to have the family help her and at the same time knit the home ties very closely together. The home where the family joins in the evening to make the season- able delicacies is a very happy one. Let the children have some of their friends in to help them with the preparations. CHICKEN CUSTARD Place one pint of chicken stock in a mixing bowl and add One small onion, grated, One and one-half teaspoons of salt. One-half teaspoon of paprika. Four eggs. 362 MRS. WILSON'S COOK BOOK Beat until thoroughly mixed and then fill into well-buttered glass custard cups and set the cups in a baking pan and fiU the pan half full of warm water. Place in a slow oven to bake until firm. Remove from the oven and let stand for five minutes to settle, then loosen the edges of the custard from the cups with a knife and turn on a slice of toast and serve with parsley sauce. This is a delicious luncheon dish. MEATLESS MINCEMEAT Place in a mixing bowl Four pounds of apples^ chopped fine. One pound of peanuts, chopped fine. One pound of dried apricots, chopped fine. One pound of dried peaches, chopped fine. One pound of suet, chopped fine. Two packages of seeded raisins. One package of currants. One-quarter pound of candied citron, chopped fine. One-quarter pound of candied orange peel, chopped fine. One-quarter pound of candied lemon peel, chopped fine. Two tablespoons of cinnamon. One teaspoon of mace. One teaspoon of ginger. One teaspoon of allspice. One teaspoon of cloves. One teaspoon of salt. One pint jar of grape or other preserves. One quart of molasses. One quart of cider, boiled for fifteen minutes. Mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat. MRS. WILSON'S COOK BOOK 363 YE OLDE-TYME MINCEMEAT Purchase one pound of shin beef and one-half pound of good soup bones, preferably bones from the chine or rib. Wipe the meat, place it and the bones in a saucepan and add three cups of boiling water. Cook slowly without seasoning until the meat is tender. Cool and then pick the meat from the bones and put all the meat through the food chopper into a large bowl and add One pound of suet, shredded fine. Five pounds of apples, chopped fine. Grated rind of three lemons. Juice of three lemons. One-half pound of candied Orange peel, shredded fine. One-half pound of lemon peel, shredded fine. One-half pound of citron peel, shredded fine. One pound of dried or evaporated peaches, shredded fine. One pound of shelled peanuts, chopped fine, Two packages of seeded raisins. One package of currants. Three level tablespoons of cinnamon. Two level teaspoons of mace. Two level teaspoons of allspice. One level teaspoon of cloves. One level teaspoon of ginger. Two level teaspoons of salt. Mix thoroughly, then place in a deep saucepan One quart of syrup. One pound of brown sugar. One and one-half cups of stock from the meat. One quart of cider. One-quarter cup of vinegar. Bring to a boil and cook for twenty minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars; cover closely and set in a cool place, or fill it into all-glass jars and adjust the rubber and lid. Seal and then place in a hot- water bath. Process for one-half hour, at a temperature of 185 degrees Fahrenheit. Remove and store in a cool place. Mincemeat that has been sterilized will keep until used. 364 MRS. WILSON'S COOK BOOK GREEN TOMATO MINCE Place one quart of thinly sliced green tomatoes in a bowl and sprinkle with four tablespoons of salt. Let stand for four hours, then drain and squeeze dry. Return to the bowl and add One-half pound of finely chopped suet^ Two and one-half pounds of finely chopped apples. One cup of finely chopped dried apricots. One cup of finely chopped seeded raisins. One cup of finely chopped peanuts. One cup of plum preserves. Two cups of molasses. One and one-half cups of boiled cider. One tablespoon of cinnamon. One-half teaspoon of nutmeg. One-half teaspoon of cloves, One-quarter teaspoon of allspice. One-half teaspoon of ginger. Mix thoroughly and then store in the same manner as for ye olde-time mincemeat. MINCEMEAT FOR TWO One-half cup of finely chopped cold cooked meat. Three-quarters cup of finely chopped suet. Six cups of finely chopped apples. One cup of finely chopped candied orange and lemon peel, mixed. One cup of seeded raisins. One cup of currants. One cup of chopped peanuts. One cup of chopped apricots, One and one-half cups of molasses. One cup of cider. Four tablespoons of vinegar. One tablespoon o^ cinnamon. One teaspoon of nutmeg. One teaspoon of allspice. One-half teaspoon of ginger. One-half teaspoon of salt. Mix and then store in the same manner as for ye old-tyme mincemeat. MRS. WILSON'S COOK BOOK 365 JEWISH OR KOSHER MINCEMEAT Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups. Place in a large bowl and add Two quarts of finely chopped apples. One cup of finely chopped candied orange peel. One cup of finely chopped candied lemon peel, One cup of finely chopped citron. One cup of finely chopped apricots, Two cups each of seedless raisins and currants. One cup of finely chopped shelled almonds. One cup of com oil. One and one-half tablespoons of cinnamon. One teaspoon of cloves, One teaspoon of nutmeg. One teaspoon of allspice. One-half teaspoon of ginger. One teaspoon of salt. Now place in a saucepan One quart of cider. One poimd of brown sugar. One cup of molasses. Stir to dissolve, then bring to a boil and cook for fifteen minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars and store as for ye olde-tyme mincemeat. When storing mincemeat either in crocks or in jars, cover with salad oil, about one-quarter inch deep, to exclude air. Use a good grade of salad oil. This makes it unnecessary to use liquor for keeping the mincemeat. The bride housewife who is planning a Thanksgiving dinner for " just us two " frequently finds herself in a dilemma. Tur- key is much too large for her and chicken hardly appeals to her for this day. However, below are some suggestive menus for a Thanksgiving dinner for two. 366 MRS. WILSON'S COOK BOOK No. 1. Celery Radishes Oysters on the Half Shell Planked Squab Spiced Grape Jam Baked Sweet Potatoes Creamed Onions Endive Salad Russian Dressing Individual Mince Tarts Coffee Cheese and Crackers Nuts and Raisins No. 2. Grilled Oysters Celery Fillets of Flounder, Piedmont Guinea Hen, Marie Cranberry Jelly Candied Sweet Potatoes Cauliflower Coleslaw Pumpkin Tarts Coffee Cheese Nuts and Raisins No. 3. Shrimp Cocktail Celery Olives Roast Squab Duckling, Currant Jelly Creamed Mashed Potatoes Peas Lettuce Pimento Dressing Mince Turnover Coffee Cheese and Crackers Nuts and Raisins MRS. WILSON'S COOK BOOK 367 HOW TO PREPARE THE MENU Place the oysters in the ice box, near the ice, until ready to serve. Scrape and clean the celery, cutting the root into a point, then splitting it in half from root end to tip. Place in cold water and trim, then cleanse the radishes. Split the radishes into four parts, from tip to near the stem end; use a sharp knife for this purpose — this makes eight cuts in the radishes. Place in cold water. Wash the oyster shells and set aside until needed for serving the oysters. PLANKED SQUAB Split the squab down the back, then draw. Wash well in cold water and remove the breast bone. Place in a baking pan, rub with shortening and dust very lightly with the flour. Place in a hot oven to bake for thirty^five minutes. Baste frequently with hot water. Now lift to a hot plank and cover with strips of bacon. Split the sweet potatoes and place on each corner. Brush lightly with butter, dust with cinnamon and brown sugar. Place in a hot oven for twelve minutes. GUINEA HEN MARIE Have the butcher split the hen down the back and remove the breast bone. Wash and wipe dry, then rub well with short- ening and dust with flour. Lay in a baking pan and place in a hot oven. Baste every ten minutes with boiling water. Cook for forty minutes in a moderate oven and just ten minutes before removing from the oven cover the hen with strips of bacon and Three onions, minced fine. One green peppfer, minced fine. 368 MRS. WILSON'S COOK BOOK GRILLED OYSTERS Carefully look over the oyster and remove all bits of shell. Wash and then roll in mayonnaise, dip in bread crumbs. Return to the deep shell and broil or bake in a hot oven for ten minutes. PASTRY FOR TWO Place in a mixing bowl One cup of flour^ One teaspoon of baking powder. One-half teaspoon of salt. Sift to mix, then rub in three tablespoons of shortening and mix to a dough with three tablespoons of water. Chop the water into the flour, then turn on the pastry board and roll out one-quarter inch thick. Use for tarts and turnovers. Brush with milk or syrup and water and bake in a moderate oven. CAKE FOR TWO Place in a mixing bowl Three-quarters cup of white com syrup. Yolk of one egg. Four tablespoons of water. One cup of sifted flour. Three level teaspoons of baking powder. One level teaspoon of flavoringi Beat to mix thoroughly and then add two tablespoons of melted shortening, folding in carefully. When thoroughly mixed, cut and fold the white of egg into the dough. Turn into well-greased and floured pan which has a tube in the centre and bake in a moderate oven for twenty-five minutes. MRS. WILSON'S COOK BOOK 369 SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER Salted Nuts Sweet Pickles Celery Oyster Cocktail Broiled Fresh Salmon Ravigote Sauce Roast Turkey, Brown Gravy Cranberry Jelly Candied Sweet Potatoes Asparagus Salad Pimento Dressing Ice Cream Wedding Cake Coffee Materials needed for twenty-five persons : One-hiilf pound of almonds. Two smaU jars of sweet mixed pickles. Twenty-five stewing oysters. Six pound cut of fresh salmon. One bunch of parsley. Three bunches of watercress. One bimch.of leeks. One bunch of thyme. Two fifteen-pound turkeys. One quart of cranberries. Three-pound can of white corn syrup. Three-quarters peck of sweet potatoes. Three large cans of asparagus. Three firm heads of lettuce. One can of pimentos. Two large bottles of catsup, One small bottle of Worcestershire sauce. One glass of horseradish. Six quarts of ice cream, cut five blocks to the quart. Ten or twelve-pound wedding cake, One pound of coffee. One pint of cream. One pound of sugar. One pound of butter. Fifty rolls. 24 370 MRS. WILSON'S COOK BOOK OYSTER COCKTAIL SAUCE Open the catsup, Worcestershire sauce and horseradish and njix well. Add one-half cup of vinegar and mix again, and use for oyster cocktail, allowing five oysters for each person. Do not put any filling in the turkey. It will then resemble the grilled turkey of New Orleans. CRANBERRY JELLY, USING SYRUP Purchase the white corn syrup and place in a saucepan and add the cranberries. Bring to a boil and cook slowly for twenty minutes, and then turn into a bowl to mould. If you wish to strain out the seeds and skins, rub through a coarse sieve. If you wish to turn the cranberries from the bowl, rinse the bowl in cold water before pouring the jelly in. BUFFET SUPPER No. 1 Salted Nuts Celery Tuna Fish a la King Asparagus Salad Russian Dressing Ice Cream Coffee No. 2 Cake Olives Pickles Chicken Salad Rice Croquettes Apple Jelly Ice Cream Cake No. 3 Coffee Olives Baked Ham Sandwiches Potato and Celery Salad Radishes Ice Cream Cake ' Coffee MRS. WILSON'S COOK BOOK 371 FOR MENU NO. 1 Materials required: Pound of almonds, Six stalks of celery. Eight large cans of tuna fish. One can of pimentos. One-half pound of mushrooms. Six quarts of milk. Three large cans of asparagus. Six quarts of ice cream, cut five blocks to the quart. Eight-pound wedding cake, One pound of cofi'ee. One pound of sugar. One can of milk. Twenty-five rolls. One pound of butter. TUNA FISH A LA KING Open cans of fish and turn into a large bowl. Make the sauce as follows. Place in a saucepan Six quarts of milk. Five level cups of flour. Stir to blend thoroughly, then bring to a boil and cook slowly for five minutes. Now add One can of chopped pimentos. The prepared mushrooms. Three level tablespoons of salt. Two level tablespoons of paprika. One teaspoon of pepper. The tuna fish should be broken in large pieces. Heat slowly and when hot serve on thin slices of toast. 372 MRS. WILSON'S COOK BOOK TO PREPARE THE MUSHROOMS Peel the mushrooms and then cut both caps and stems in small pieces. Parboil for five minutes in boiling water and then drain and use. A heart shape may be arranged for either the square or round table. Have the shape made bj a carpenter, fastening small cleats underneath to prevent its slipping off table top. The cleats must be arranged so they will catch the edge of the table. SUPPERS FOR EVENING AFFAIR Toasted Cheese Sandwiches Gingerbread Tea Cheese and Pepper Sandwiches or Bacon and Onion Sandwich Tea Scotch Rabbit Bread and Butter ; Tea Dry Oyster Pan Toast Cocoa Cheese and Omelet Sandwiches Tea TOASTED CHEESE SANDWICHES Remove the crust from a loaf of bread, and then cut into slices one inch thick. Toast and then cut American cheese in slices one-fourth inch thick. Place on toast and spread lightly with grated onion. Place in the pan in a hot oven to toast the cheese. MRS. WILSON'S COOK BOOK 373 GINGERBREAD This cake can be made and baked in forty-five minutes. Place in a bowl One and one-half cups of molasses, One-half cup of shortening. One cup of water. Four cups of sifted flour. Three level tablespoons of baking powder, One and one-half teaspoons of cinnamon. One teaspoon of nutmeg. One teaspoon of ginger^ One-half teaspoon of allspice, :> . One-quarter teaspoon of cloves, . Beat just enough to mix and then pour into well-greased and floured pan and bake for forty minutes in a moderate oven. It can be cut and eaten while hot if desired. CHEESE AND PEPPER SANDWICHES Place in a bowl One cup of cottage cheese. One onion, minced fine. Two peppers, chopped fine, , One-half cup of mayonnaise. One teaspoon of salt. One teaspoon of paprika. Beat to mix and then butter the bread and cut in thin slices. Place a layer of cheese mixture and then cover and cut in half. BACON AND ONION SANDWICHES Mince fine one and one-half cups of onions. Parboil until tender and then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan and add the onions. Toss until onions are niceiy browned and tender. Spread between slices of buttered rye bread. 374 MRS. WILSON'S COOK BOOK FILLET OF BEEF A LA RIGA , Round skirt, ilank or chuck steaks may be used for this dish. Cut one and one-quarter pounds of thin round steak into four pieces. Now mince very fine Two ounces of salt pork. Two onions. Four branches of parsley. Add One and one^half cups of prepared bread. Two teaspoons of salt. One teaspoon of paprika. One teaspoon of Worcestershire sauce. Mix thoroughly and then form into a sausage and lay on the prepared steak and roll, tying securely in three places with white string. Roll the steak in flour and then place four table- spoons of shortening in a deep saucepan and add the prepared fillets, and brown well. When the fillets are nicely browned, stir in two tablespoons of flour well and add Two cups of boiling water, One carrot, cut in quarters. Four small onions. Cover closely and cook for one hour and then add Two teaspoons of salt. One-half teaspoon of pepper. Juice of one-half lemon. One cup of peas. Heat to the boiling point and then cook for ten minutes. Now lay a slice of toast for each fillet on a hot platter and lift the fillet. Remove the strings, then lift the carrot and onions and lay on a platter. Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato. MRS. WILSON'S COOK BOOK 375 SCOTCH RABBIT Place one-half pound of grated cheese in a saucepan or chafing dish and add One onion, grated. Three-quarters cup; of well-drained canned jtomatoes. One tablespoon of Worcestershire sauce, One well-beaten egg. One teaspoon of salt. One teaspoon of paprika. Mix and heat until the cheese melts. Serve on the toast. DRY OYSTER PAN Allow one-half dozen oysters for each person. Look ovef the oysters carefully and wash to remove hits of shell. Place well-drained oysters in a saucepan and place on stove. Shake continually until cooked, usually ahout four or five minutes. Season with salt, pepper and one tablespoon of Worcestershire sauce. Lift on a thick slice of toast and pour one tablespoon of melted butter over the oysters and then divide the liquid in the pan and pour over the toast. Sprinkle with finely chopped parsley and serve. RICE MUFFINS Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add One egg. One cup of milk. One teaspoon of salt, Foiir tablespoons of syrnp. Three tablespoons of shortening, One and three-quarters cups of flour. Four teaspoons of baking powder. Beat hard to mix and then pour into well-greased and floured muffin pans, and bake in a hot oven for twenty minutes. 376 MRS. WILSON'S COOK BOOK SPANISH- BUN One and one-half cups of sugar. Three-quarters cup of shorteningj Yolks of five eggs. Cream until li^ht lemon color and then add Three teaspoons of baking powdet. Five cups of flour> One cup of milk, One package of small seedless raisins or currants. One-half teaspoon of salt. Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and iloured. Bake in a moderate oven for one hour. Ice with water-icing and mark off into slices with a knife while the icing is soft. VEGETABLES A LA JARDINIERE Pare and cut in dice Two carrots, One cup of celery. One cup of sliced onions. Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add One cup of canned peas. One and one-half teaspoons of salt. One teaspoon of paprika. One tablespoon of vinegar. Cook slowly for fifteen minutes. MRS. WILSON'S COOK BOOK 377 BRAISED OX TAILS , The large ox tail joints or the usual ox tail may be used for this. Soak two arid one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now' lift to a deep saucepan and add Three cups of boiling water. Two cups of sliced onions, Two carrots, cut in dice. Cook slowly for one and one-quarter hours and then season with Two teaspoons of salt. One teaspoon of pepper. Four tablespoons of finely chopped parsley. Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots, (garnish with finely chopped parsley and serve. POTATO PANCAKES Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned Three tablespoons of bacon fat. One egg. Three-quarters cup of milk, One and one-half cups of flour. Three-quarters cup of potatoes rubbed through a fine sieve. Four teaspoons of baking powder. Beat hard to thoroughly ijiix and then bake on a griddle or fry in hot fat. 378 MRS. WILSON'S COOK BOOK BANANAS A LA JAMIQUE Peel three bananas and then cut in half. Place in a bowl and sprinkle with the juice of one lemon. Let stand for one hour to marinate, and then dip in a batter and fry until golden brown. Lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam. Pile high with fruit whip and gar- nish with finely chopped crystallized ginger. BOSTON BAKED BEANS Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water. Bring to a boil and cook for ten min- utes, and then drain and place in a casserole or baking dish, and add One-half pound of salt pork^ cut into two-inch blocks. One cup of stewed tomatoes tubbed' through a sieve. Four tablespoons of molasses, One teaspoon of salt. One onion, chopped fine. One-half teaspoon of pepper, One-quarter teaspoon of mustard. Mix well and then add sufficient water to cover. Bake in a moderate oven for three hours. WHOLE WHEAT MUFFINS Place in a mixing bowl Two cups of buttermilk. One teaspoon of bakiiig soda. One teaspoon of salt. Three tablespoons of sugar. Four tablespoons of shortening, One egg. Three cups of whole-wheat flour. Two teaspoons of baking powder. Beat hard to mix and then pour into well-greased niuffin- pans and bake for twenty minutes in a hot oven. MRS. WILSON'S COOK BOOK 379 YESTERDAY'S BRAN BREAD Place in a mixing bowl Three cups of buttermilk. One and one-half teaspoons of salt, Two teaspoons of baking soda. Three-quarters cup of syrup. One-half cup of shortening. Beat to thoroughly mix and then add Four cups of whole-wheat flour. Three cups of bran. One and one-half cups of white flour. Two teaspoons of, baking powder. Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly. Let stand for ten minutes and then bake in a moderate oven for forty minutes. One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety. Use when one day old. BUTTERMILK CUSTARD Place in a mixing bowl Yolk of one egg. Two eggis. One and one-quarter cups of buttermilk. One teaspoon of vanilla extract. One-half cup of sugar. Three tablespoons of flour. Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm wat^r, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with White of one egg. One-half glass of jelly. Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon. 380 MRS. WILSON'S COOK BOOK YANKEE PANCAKES Place in a mixing bowl One and one-half cups of buttermilk. Two tablespoons of syrup. One tablespoon of shortening,. One teaspoon of baking soda. One teaspoon of salt. Beat to mix and then add One cup of whole-wheat flour. One-half cup of cornmeal. One teaspoon of baking powder.. Beat to mix and then bake on a hot gridle. BUTTERMILK BREAD Scald two cups of buttermilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add Four tablespoons of sugar. One tablespoon of salt. Four tablespoons of shortening. One yeast cake dissolved in one-half cup of water. Beat hard to mix and then add eight cups of flour, and work to a smooth dough ; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the short- ening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes. It is important that the temperature of the scalded and cooled buttermilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts. MRS. WILSON'S COOK BOOK 381 BUTTERMILK DOUGHNUTS Place in a mixing bowl One cup of buttermilk, Two tablespoons of shortening. One egg. One cup of sugar. One teaspoon of baking soda. One teaspoon of nutmeg, One-half teaspoon of ginger. Beat to mix. Now add Five cups of sifted flour, TWo teaspoons of baking powder, and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat. BUTTERMILK CHEESE PIE Place one quart of buttermilk in a pan and heat gently to about 110 degrees Fahrenheit. Let cool and then turn into a piece of cheese-cloth and let drain for two hours. Now meas- ure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook for five minutes. Now add One cup of sugar. Yolks of two eggs. Grated rind of one-half lemon, One teaspoon of nutmeg, One-half teaspoon of vanilla. And the prepared cheese that has been draining in the cheese- cloth. Beat very hard with the egg-beater to thoroughly blend. Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven. Dust the top of the pie before placing in the oven wittt 382 MRS. WILSON'S COOK BOOK either nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired. Use left-over whites of egg One for fruit whip; One for dipping croquettes, oysters and the like to be fried in deep fat. SAUCES CIDER SAUCE (CHAMPAGNE SAUCE) Melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour, and cook until nice and brown, then add two cups of cider. Stir until well blended and then bring to a boil. Cook slowly for five minutes and then season with salt and white pepper and a little nutmeg. MOCK HOLLANDAISE To one cupful of cream sauce add Yolk of one egg, Two tablespoons of lemon juice. One teaspoon of salt. One teaspoon of paprika. One teaspoon of grated onion. BATARDI SAUCE One cup of thick cream sauce, ~; Yolk of one egg. One teaspoon of paprika. One teaspoon of salt. One teaspoon of grated onion. Juice of one-half lemon. One-half cup of stewed tomatoes, One tablespoon of finely minced parsley. Heat slowly, beating thoroughly to blend. Rub through fine sieve and then serve cold. MRS. WILSON'S COOK BOOK 383 TOMATO SAUCE One cup of canned tomatoes rubbed through a sieve. One and one-half cups of cold water. Four onions, minced fine, One carrot, cut fine. One faggot of soup herbs. Cook slowly for twenty minutes and then add Three tablespoons of cornstarch. One tablespoon of sugar. Two teaspoons of salt. One teaspoon of pepper. One-quarter teaspoon of mustard dissolved in one^half cup of cold water. Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use. BROWN SAUCE To make a brown sauce, place four tablespoons of fat in a frying pan and add three tablespoons of flour. Stir until brown. Brown until a very dark color and then add one cup of stock or water. Stir until the mixture is perfectly smooth and at the boiling point for three minutes. Season as desired. AMERICAN SAUCE To make a sauce American take One-half cup of thick cream sauce. One-half cnp of stewed tomatoes, One tablespoon of grated onion. One teaspoon of salt, One teaspoon of paprika, One tablespoon df grated cheese. ,( . Blend and put through the fine sieve. Serve hot. 384 MRS. WILSON'S COOK BOOK CREAM SAUCE Place one cup of milk in saucepan and add three level table- spoons of flour. Stir with a fork or egg-beater until well mixed and then bring to a boil. Cool for three minutes and then stir constantly. Remove from the fire and use. BOHEMIAN SAUCE One cup of thick cream sauce, Juice of one-half lemon. One teaspoon of paprika. One teaspoon of salt. One tablespoon of fresh grated horseradish. Beat to mix and then serve either hot or cold. CANADIAN SAUCE Place in a saucepan Two grated, onions. One green pepper. Two tomatoes, chopped very fine. Cook slowly until soft, and then copl and add Six tablespoons of salad oil. Three tablespoons of vinegar. One-quarter teaspoon of mustard. One-half teaspoon of pepper. One teaspoon of salt. One-quarter teaspoon of sugar. Mix thoroughly and serve cold over the fish. HORSERADISH SAUCE Add two tablespoons of grated horseradish and one table- spoon of Worcestershire sauce to either cream sauce or brown sauce. MRS. WILSON'S COOK BOOK 385 MEXICAN CHILI SAUCE Split open and then remove the seeds from one dozen chilis (green peppers). Now scrape the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two table- spoons of fiour. Blend well and then add the chilis and Two cups of tomato pulp rubbed through a fine sieve. One cup of boiling water. Simmer slowly until thick, smooth sauce. Season with salt to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns. f BEVERAGES To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly. The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently. HOW TO PREPARE CHOCOLATE The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth. The French use a number of switches, bound into a whip. The American housewife uses a flat wire whip for this purpose. Cocoa. — ^Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and then cook for five minutes. Beat continu- ally, then add one-fourth cup of scalded milk for each cup of cocoa. Bring to a boil again and then serve. 25 386 MRS. WILSON'S COOK BOOK Chocolate. — ^Use three ounces of chocolate to one quart of water. Cut the chocolate fine and then add water and stir constantly. Bring to a boil and cook for ten minutes. Add one cup of scalded cream and then bring again to boiling point and serve. Oue tablespoon of whipped cream may be added to each cup just before serving. HOW TO BREW A CUP OF TEA From an old tea merchant in London I received my instruc- tions for making a perfect cup of tea. First rinse out the tea- pot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil. Just before the water boils, turn out the water in the teapot and wipe dry. Then add the tea leaves and pour on the freshly boiled water. Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes. The tea is now ready to drink. This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea. The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick' cooling. Use one level teaspoon of tea to each one-half pint of water. Measure the water before boiling. The water must be poured on the tea immediately upon reaching the boiling point. After boiling for two minutes or longer the water quickly loses its natural gases. COFFEE Many varieties abound in the market. Among the best is the Arabian, with Liberian and Maragogipo closely following.. After the coffee is harvested the quality and the value depend on the care in curing and packing. Brazil supplies the United States with about 80 per cent, of all the coffee iised. Mexico MRS. WILSON'S COOK BOOK 387 and Central America together furnish about 17 per cent., thus leaving about 3 per cent, from foreign countries. Various brands of coffee known by the housewife are: Mochaj Java, Rio, Santa Bourbon, Santa, Maracaibo, Bogota, Peaberry. The first named are the most expensive, the last named the cheapest. The word " blend " when used with coffee means a mixing of two or more varieties, producing a coffee^ of various strengths and of a smooth, mellow flavor. After the coffee is roasted it should be kept in air-tight cans. Grinding is the next important step, and this must be just right to get the full strength. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful. A medium fine grind will be found practical for those who use the old-style coffee pot. To filter, using the percolator, the coffee should be quite fine. The water falls continually over the coffee and produces a uniform cup. How to make good coffee, using the old-fashioned coffee- pot: Place one level tablespoon of mediiim finely ground cof- fee in the pot for every cup desired; add the water and bring quickly to the boiling point. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds. Let it stand in a warm place for five min- utes ; then serve. Percolator method: Place three-quarters of a level table- spoon of finely ground coffee in a percolator for each cup de- sired. Add the water and then place the pot on the fire. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color. This will produce an even, Uniform cup of stimulating beverage. 388 MRS. WILSON'S COOK BOOK COFFEE AU LAIT French breakfast coffee : Make the coffee by the method de- sired, making only one-half the usual quantity. Now heat to the boiling point sufficient milk to fill each cup one-half full. When ready to serve, pour the hot milk in the cup and then fill it with coffee. COFFEE NOIR This coffee is usually drunk from the demi-tasse. There- fore, it should be of superior strength, usually one and one- quarter tablespoons are allowed of very finely ground coffee for every two cups. It is percolated until the liquid is very strong and is rich black in color; this takes, usually, from eight to ten minutes after the coffee first shows its color in the glass top of the percolator. EPICUREAN CREOLE COFFEE Many of the old Spanish and French grandees, who were the forefathers of the Franco-Spanish new world city. New Orleans, brought with them the beautiful china coffee pot of yes- teryear. The making of the after-dinner coffee was an art indeed. The pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled. Gen- erally it was roasted fresh every day. It was ground into a fine flour, then tied in a piece of thin, fine muslin. The water was drained from the heated pot and the coffee was placed in it. Then fresh boiling water was poured in. The spout and top were closely covered with a napkin and the pot returned to the pail, containing sufficient boiling water to keep the pot hot. It was placed before the fire to brew; this usually took from ten to fifteen minutes. The coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it. MRS. WILSON'S COOK BOOK 389 COFFEE A LA CREME Coffee made in the usual manner and then served with plain and whipped cream. TURKISH COFFEE The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering. Russian coffee is heavy and black and is frequently served with a slice of lemon. SUMMER DRINKS A cool drink, with plenty of ice tinkling in the glass, re- freshes and invigorates one at the close of a warm day. The housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst- quenching beverages, by adding ice and a little carbonated water. Plain carbonated water may be purchased in either pint or quart bottles ; and if a good cork is used to stop the opening of the bottles, after removing the caps, it may be used at in- tervals, providing it is kept on ice. PARISIAN TEA Place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water. Cover closely and let stand for one- half hour. Drain and then place in the ice box until needed. To serve — ^place four tablespoons of the tea infusion in a tall glass and add Juice of one-half, lemon. One-half cup of crushed ice. Three mint leaves, and fill with carbonated water. Use pulverized sugar to sweeten if desired. 390 MRS. WILSON'S COOK BOOK CURRANT SLING Place one box of currants in a saucepan and add three cups of water. Bring to a boil, mashing with potato masher. Cook for fifteen minutes and then strain. Add two cups of sugar and bring to a boil. Cook for five minutes and then cool. Place one-half of the currant syrup in a tall glass and add One-half cup of crushed ice. One tablespoon of lemon juice, Six mint leaves, and fill with carbonated water. PINEAPPLEADE Pare and grate one pineapple. Place in a saucepan and add Two cups of sugar. Two cups of water. Bring to a boil and then simmer slowly for fifteen minutes. Cool and then add One pint of crushed ice. One cup of carbonated water. Juice of two lemons. EGG LEMONADE Place the yolk of an egg in a small bowl and add Three tablespoons of pulverized sugar. Two tablespoons of lemon juice. One-half cup of ice-cold water. Beat to mix and then pour into tall thin glasses and add stifily beaten white of egg, folding in carefully. Add four table- spoons of crushed ice and fill the glass with carbonated water. Orange juice may be used in place of the lemon juice. MRS. WILSON'S COOK BOOK 391 MINT CUP Place three sprigs of mint in a cup and add two tablespoons of sugar and crush. Now add One drop of essence of peppermint, One drop of essence of cloves. One-half cup of crushed ice, and fill with carbonated water. GINGER ALE CUP Place in a saucepan Juice of one lemon. Grated rind of one-quarter lemon. One cup of sugar. Simmer slowly until the sugar melts into the syrup. To use: Place three tablespoons of this prepared syrup in a tall thin glass and add One-half cup of shaved ice. One sprig) of mint. One-half cup of ginger ale, and fill with carbonated water. CREAM COFFEE SHAKE After breakfast drain the left-over coffee into a pitcher and set aside. To serve: Place in a tall glass Two tablespoons of sugar. Two tablespoons of cream. One-half cup of cold coffee. Four tablespoons of crushed ice. Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top. 392 MRS. WILSON'S COOK BOOK RASPBERRY PUNCH Place one box of raspberries in a saucepan and add One-half cup of water. One and one-half cups of sugar. Bring to a boil and cook slowly until the fruit is soft. Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries. To use: Place one-half cup of the prepared raspberry syrup in a tall thin glass and add One tablespoon of lemon juice. One-half cup of crushed ice. Fill with carbonated water. PEACH CUP Place one quart of peeled and sliced peaches in a sauce- pan and add One pound of sugar, One cup of water. Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon. To use: Place one-half cup of the peach mixture in a glass and add Two tablespoons of cream. One-half cup of crushed ice, and fill with carbonated water. A box of straws to use in serving these iced drinks makes j;hepi doubly attractive, MRS. WILSON'S COOK BOOK 393 HOW TO PREPARE ICE CREAM Prepare the mixture for freezing early in the morning, while working in the kitchen, and then when it is cool place in the ice box to be thoroughly chilled until needed. Scald and cool the can and then place in the refrigerator. When ready to prepare the cream for freezing, place the ice in a bag and with a wooden mallet pound it fine. Now pour the prepared mix- ture into the cold can and place the dasher in position. Place the can in the freezer and adjust the turning crank, and give a few turns of the handle to see that everything is working easily. Now use a pint bowl for measuring and pour in three measures of ice, then one of salt. Repeat this until the ice and salt are above the mixture inside the can. It is necessary to be accurate if you wish to obtain good results. Haphazard measuring only means failure. Turn the freezer until it begins to become difficult to turn, then remove the dasher, using a wooden spoon to scrape and pack. You must work quickly, as it is important not to keep the can open any longer than necessary. Place a cork in the opening in the lid of the can and cover the top of can with a piece of wax paper, then put on the lid. Now drain off all the water. Repack, using four parts of ice to one part salt. Cover closely and set aside for one and one-half hours to ripen. If all preparations are made earlier in the day, it will take about one-half hour to put together the mixture and make the cream. Frozen desserts are divided into two classes, ices and ice creams. The ices include sherbets, water ices, frappes and sorbets. Ice creams include Philadelphia cream, American and French creams, parfaits and mousses. Sherbets contain gelatin or whites of eggs and water-ice mixture. Water ices are fruit juices sweetened and diluted with water. Frappes are partially frozen water ices. Sorbet is a mixture of flavors prepared as for water ices or a frozen punch. 394 MRS. WILSON'S COOK BOOK ICE CREAM Philadelphia ice cream is made from thin sweetened cream. American ice cream is a mixture of thin cream and a custard well flavored, which is then frozen. Frequently junket prepara- tions are used in this cream. French ice cream is a plain, frozen, rich custard. Parfaits are creams made from a thick syrup, egg yolks and whipped cream, packed in a mould and frozen. Mousses are heavy creams flavored and sweetened and then whipped, packed into a mould and frozen. It is important to note that the can must not be over two- thirds full. All creams in the making increase in volume and therefore they must have sufficient room for churning. See that all parts of the freezer work freely before starting. If rusty or stiff use a drop or two of salad oil and then turn until it works freely. RECIPES 1 GAL.— PEACH ICE CREAM Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. Now place in a saucepan Three pints of milk, One-fourthcup of cornstarch. Stir to dissolve the starch and then bring to a boil. Cook for ten minutes and then remove and add Two well-beaten eggs, One pint of milk. One cup of sugjar. Beat hard and then cool. Now crush and rub the peaches through a fine sieve, add to the prepared custard and freeze in the usual manner. MRS. WILSON'S COOK BOOK 395 STRAWBERRY ICE CREAM Wash and stem one pint of berries. Crush, using a potato masher. Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan. One and one-half quarts of milk. One-fourth cup of cornstarch. Dissolve the starch in milk and then bring to a boil. Cook for five minutes and then remove from the fire and add One egg, Three-quarters cup of sugar, One teaspoon of vanilla. Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries. ORANGE ICE CREAM Three cups of milk. Six tablespoons of cornstarch. Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add One cup of strained orange juice, Yolks of two eggSj One cup of sugar. One teaspoon of orange extract, One teaspoon of vanilla extract. Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turns 396 MRS. WILSON'S COOK BOOK to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing. VANILLA ICE CREAM Place three cups of milk in a saucepan and add four table- spoons of cornstarch. Dissolve the starch and bring to a boil. Cook for five minutes and then partially cool and add One cup of sugar. One teaspoon of vanilla. One cup of cream. Beat to mix and then chill. Then freeze. FROZEN STRAWBERRY CUSTARD A small two-quart freezer will make sufficient for the ordi- nary family at a very small outlay. It will require about ten pounds of ice an4 one and one-quarter pounds of salt. Break the ice very fine and use a bowl to measure with. Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture. Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch. Dissolve the starch in the cold milk and then bring to a boil. Cook for five minutes and then remove and add Two well beaten eggs. One and one-quarter cups of sugar. One teaspoon of vanilla. Beat to thoroughly mix and then add one pint of crushed strawberries. Freeze and then pack, and allow to ripen for two hours. Do not fill the can that contains the cream mixture more than three-quarters full. This permits the cream to expand. MRS. WILSON'S COOK BOOK 397 FROZEN CHERRY CUSTARD Stone one quart of cherries. Place in a sauce pan and add one cup of sugar. Cook in their own juice and sugar until soft. Now place in a saucepan Three cups of milk. One-fourth cup of cornstarch. Dissolve the starch and bring to a boil. Cook slowly for five minutes and then add Three-quarters cup of sugar, TW well-beaten eggs. The prepared cherries. Beat to mix, then chill and freeze. FROZEN PINEAPPLE CUSTARD Fare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan Three cups of milk. One-fourth cup of cornstarch. Stir to dissolve the starch and then bring to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours. WATER ICE Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt. Strain and then add one pint of fruit juice, such as strawberries, 398 MRS. WILSON'S COOK BOOK cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice. Now place two cups of sugar in a saucepan and add one quart of water. Bring to a boil and cook for five minutes. Add the gelatine and fruit juice and then cool and freeze. These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble. A two-quart freezer will require about ten pounds of ice and about one and one-half pounds of salt. FROZEN MARSHMALLOW PUDDING Place in a saucepan Two and one--half cups of milk, Four tablespoons of cornstarch. Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add Two well-beaten eggs. One cup of sugar. One cup of marshmallow whip. Stir until well blended and then cool. Freeze, using a mix- ture of three parts ice to one part salt. Let stand for one and one-half hours to ripen. STRAWBERRY PARFAIT Place a scant one-half glass of an eight-ounce glass of apple jelly in a bowl and add the white of one egg. Beat with a Dover egg beater until the mixture will firmly hold its shape. Place in a bowl directly on the ice. Have one cup of firm straw- berries and then wash carefully to remove sand, then hull them. Turn on a cloth to drain. Place on the ice to chill. To serve, gently fold the berries into the cream and then fill into parfait glasses. Sprinkle with finely shredded cocoa- nut and serve. MRS. WILSON'S COOK BOOK 399 CHOCOLATE PARAFAIT Place in a mixing bowl White of one egg. One-half glass of apple jelly. Beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate. Pour into a mould and pack with ice and salt for two and one- half hours. To prepare the chocolate: Place one cup of sugar in a saucepan and add five tablespoons of water. Heat slowly to the boiling point and then boil for one minute, then add two ounces of chocolate, cut in fine pieces. Stir until the chocolate is melted, taking care that the mixture does not boil, then add One-quarter teaspoon of cinnamon. One teaspoon of vanilla. Beat to mix. Cool, and add to the prepared cream. DIET TO REDUCE WEIGHT Correct eating is essential to health and because of this the proper cooking and serving of food plays an important part, in either the building up or reducing of weight to a de- sired average. As a rule, stout people seldom realize that they are eating food that is entirely unsuited to them; and not only do they love starchy and over-rich foods, but also they frequently con- sume a liberal portion of sweets. Now unwise eating seldom produces its effects at once. When noticed, the body is already burdened with heavy layers of fat, that not only cause their bearer to be distressed and un- comfortable, but also cause disease. Not all of us can eat every food that is put before us, but 400 MRS. WILSON'S COOK BOOK we can so arrange our menus that we will be able to balance the diet and in this way supply the body with just its required needs. Eating over-large portions of rich desserts, fatty foods and starchy products causes these foods to turn into a fatty tissue, and then be stored in the body as adipose tissue. So, in order to get good results, the person who wishes to reduce should learn to thoroughly chew all foods. By this I mean chew the food very fine, so that it will be thoroughly mixed with the saliva and then flow without much effort to the stomach. You know that all starchy foods are changed by the action of the saliva into invert sugars; they then go to the stomach where they are thoroughly diluted with gastric juices and finally passed into the intestines, where the final processes of digestion take place. This form of starch is stored by the liver and kidneys, and thus passes out to the various tissues to be held in the body as fat. To reduce, this fleshy tissue it is necessary to prevent the storage of more sugars, starches and fats in the body, and to cause that which is already stored there to be gradually con- sumed to prevent starving. Many people who go on a diet for reducing flesh in a few days complain of great weariness, exhaustion and gnawing hunger in the pit of the stomach. A diet that cuts down the supply of food with the intention of reducing is extremely dan- gerous unless it is supervised by a physician. But persons who wish to make a visible reduction of flesh in a time ranging from five to six weeks can do so, if they will learn the foods that cause and feed these flesh-forming tissues and learn to replace this with non-fat-forming foods. And summer time is an ideal time to accomplish a reduction of flesh for those who wish to try it. MRS. WILSON'S COOK BOOK 401 A SERIES OF MENUS FOR ONE WEEK— BREAKFASTS (1) Blackberries, about one-half cup (no sugar or cream) Soft-Boiled or Poached Egg Two Slices of Toast (no butter) Four Leaves of Lettuce Black Coifee (2) One-half Cantaloupe Three-inch Piece of Broiled Plam Two Slices of Toast (no butter) Four Leaves of Lettuce Black Coffee or Tea with Lemon (3) Juice of one-half Grape Fruit (no sugar) Piece of Broiled Fish Two Slices of Toast (no butter) Black Coffee (4) Juice of one Orange Broiled Tomatoes Three Pieces of Bacon Two Slices of Toast (no butter) Black Coffee (6) Stewed Huckleberries (no sugar) Hamburg Steak (broiled) Two Slices of Toast (no butter) Black Coffee 26 402 MRS. WILSON'S COOK BOOK (6) Stewed Peaches (no sugar) Omelet Toasted Whole- Wheat Bread (two slices) Black Coffee (7) Baked Prunes (no sugar) Cream Beef, about one-half Cup Two Slices of Toast Black Coffee WHAT THESE BREAKFASTS ELIMINATE The sugar and cream from fruit and coffee and the butter from the toast — all of which are fat-forming foods. Toasting bread dexterizes the starch and thus helps the digestion of this starchy product. Breakfast may be eaten from 7 to 8.30 a.m., and is so bal- anced that those who board or take their meals in restaurants may easily follow the diet. Now, during the warm weather, it is most important to eat lightly during the noon period, and for this reason a light luncheon will be provided. Those who are employed in sedentary occupations should partake of a milk and egg shake, or chocolate egg and milk ; and this will be sufficient until the evening meal, or for luncheon you may have (1) Plate of Lettuce Toasted Cheese Sandwich One Small Slice of Bread, Toasted (no butter) Stewed Fruit, one-half Cup ' Tea or Coffee (clear) MRS. WILSON'S COOK BOOK 403 . (2) Water-cress Tomato Salad One Slice of Toast (no butter) Baked Apple Tea or Coffee (clear) (3) Radishes Water-cress Salad With Three Slices of Bacon Brown Betty Tea or Coffee (4) Clear Tomato Soup Deviled Egg Slice of Toast (no butter) Stewed Peaches Tea or Coffee (5) String-Bean Salad Toast (no butter) Cup Custard Tea (6) Poached Egg on Slice of Toast Cantaloupe Tea (7) Broiled Fish Lettuce Raspberries , Tea 404 MRS. WILSON'S COOK BOOK Butter and potatoes are eliminated from this meal. Use skim milk, which has had its fat content removed in the cream, but which still contains the full nutritive value of the milk. (1) DINNERS Radish Water-cress Broiled Steak Spinach String Beans Lettuce One Slice of Toast (no butter) Stewed Fresh Fruit Coffee (2) Olives Radishes Broiled Fish Peas Steamed Squash Lettuce One Slice of Toast (no butter) Sliced Peaches Coffee (3) Clam Broth Baked Peppers Cream Sauce Made with Skim Milk Crushed Corn Stewed Cucumbers Lettuce One Slice of Toast (no butter) Watermelon Coffee Cantaloupe MRS. WILSON'S COOK BOOK (4) Young Onions Lamb Chops Baked Tomato Lettuce One Slice of Toast (no butter) 406 Coffee Peas Stewed Peaches (5) Tomato Canape Broiled Chicken Lettuce Steamed Cabbage Coffee Egg-plant Cup Custard (6) Minced Clams on Toast Lettuce (7) String Beans Coffee Water-cress Pot Roast of Beef Stewed Tomatoes Cucuiaber Salad One Slice of Toast (no butter) Stewed Apricots ' ' Lima Beans Coffee This meal eliminates potatoes, butter and the rich heavy desserts. The portions should be about three ounces of lean' meat and one-half cup of each vegetiable, three leaves of lettuce. 406 MRS. WILSON'S COOK BOOK Use French dressing on all salads and one-half cup of fruit for dessert. This amount of food will not only satisfy, but ako will, if persisted in, give satisfactory results in a reduction of flesh. This means that you cannot eat candy and other sweets between meals, and if you feel that you must have something sweet, try a piece of chewing gum. If fruits are too sour, try corn syrup for sweetening; about one-half cup to each quart of prepared fruit. Fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan. Just place them in a casserole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes. CINNAMON TOAST Place two ounces of butter in a bowl and cream well. Add Five tablespoons of sugar. One teaspoon of cinnamon extract or powdered cinnamon. Cream and then spread on nicely toasted bread. FRIED OYSTERS Unless the oyster is attractive in appearance, single dipped and fried an attractive brown, it is a failure as a fried oyster ; few housewives seem to be able to turn out a perfect product. Use large oysters, and look them over carefully for bits of shell. Wash and then roll in highly seasoned corn flour. Let dry off for ten minutes and then dip in prepared egg, and then roll in fine bread crumbs. , Stand aside to dry for ten minutes. Fry only three or four at a time in hot, fat. Care must be taken to have the fat sufficiently hot. Usually about 370 de- grees Fahrenheit will do. If you do not use a fat thermometer to test the fat, then try it with a piece of bread in the following manner : Place a crust of bread in the fat and begin to count 101, 102, 103, 104, MRS. WILSON'S COOK BOOK 407 etc., until you reach 110; the bread should then be a deep golden brown. Then proceed to fry the oysters, keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease. TO PREPARE THE CORN FLOUR One cup of corn flour, Two teaspoons of salt, ' One and one-half teaspoons of paprika. Sift three times. To prepare the egg dip : One egg. Six tablespoons of oyster liquid. One tablespoon of Worcestershire sauce. One teaspoon of salt. One teaspoon of paprika. One tablespoon of grated onion. Beat well to mix and then use. To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed. OYSTERS AU GRATIN, ITALIENNE Mince two green peppers fine and place in a bowl, and add sufficient celery minced fine to measure one cupful, and One onion, grated. Two cups of thick cream sauce, Two teaspoons of salt. One teaspoon of paprika, Twenty-five prepared oysters. Two cups of cooked macaroni. Mix and then pour into an au gratin dish. Cover with fine bread crumbs and then with three tablespoons of grated cheese. Bake for forty minutes in a moderate oven. 408 MRS. WILSON'S COOK BOOK OYSTER LOAF Cut a slice from the top of French rolls and scoop out the crumbs. Brush the inside of the loaf with melted butter and place in the oven and brown. Now place One cup of thick cream sauce in a saucepan and add One-half cup of finely diced celery parboiled. Two hard-boiled eggs, chopped fine. Two tablespoons of finely minced celery. One tablespoon of grated onion. Twenty-five oysters. Wash and look carefully over the oysters for bits of shell. Drain and pat dry and then cut in half and add Two tablespoons of lemon juice. One and one-half teaspoons of salt, Three-quarters teaspoon of white pepper. Mix and then heat to the boiling point and fill into four rolls and serve, garnished with parsley. SPICED OYSTERS Look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil. Let scald for two minutes and then drain. Wash in cold water. Strain the oyster liquid back into the saucepan after measuring. To three- quarters cup of oyster liquid add One-half cup of vinegar. One onion, grated. One green pepper, chopped fine, One bay leaf, One teaspoon of salt. One and one-half teaspoons of paprika, Three cloves. Two allspice. One tablespoon of Worcestershire sauce. Bring to a boil and let cook for ten minutes. Pour over the oysters into all glass jars and then seal and set in a cool place. MRS. WILSON'S COOK BOOK 409 OYSTERS en BROCHETTE Cut thinly sliced bacon in pieces the size of an oyster. Wash and look carefully over the oysters for bits of shell, then pat dry on a towel. Now thread a strip of bacon on a meat skewer and then an oyster and so on until the skewer is full, having the bacon first and last on the skewer. Fasten the ends of skewer with a small knob of potato or turnip. Dust the oysters and bacon thoroughly with flour and lay on a baking sheet and bake in hot oven for ten minutes. Serve with chili sauce. YANKEE OYSTER PIE Two cups of diced potatoes, parboiled. Three medium-sized onions, diced and parboiled. Grease a baking dish and then place a layer of onions and potatoes in the bottom and then a layer of oysters. Sprinkle the oyster with one-half cup of finely diced celery. Season each layer of oysters ; cover with one and one-half cups of thick cream sauce and then with a crust of plain pastry. Wash the top of pastry with cold water and bake for forty-five minutes in a mod- erate oven. DEVILED OYSTERS Wash, look over and then chop fine twenty-five oysters. Place in a bowl and then add One cup of very thick cream sauce. One tablespoon of girated onion. Two tablespoons of finely minced parsley. One teaspoon of salt. One teaspoon of paprika. One-half teaspoon of mustard. One tablespoon of Worcestershire sauce. Two hard-boiled eggs, chopped fine. One-half cup of fine bread crumbs. Mix thoroughly and then pour on a platter and set aside to chill. Now scrub clean one dozen deep shells. Fill with the 410 MRS. WILSON'S COOK BOOK prepared mixture and then brush with beaten egg and cover with fine crumbs. Fry until golden brown in hot fat. The oyster is one of our most democratic luxuries ; it is in very high favor in our most luxurious restaurants, and yet it is held in equal esteem in our most moderate-priced lunch rooms. Oysters are sold both in and out of the shell, fresh and canned, and they may be eaten and cooked in almost every conceiv- able way. Among the best-known varieties are blue point, Buzzard Bays, Cape Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags, Shrewsberrys and coruits and Oak Creeks. Many of these titles have really lost their real sig- nificance by trade misuses. Blue points, for example, is often, though incorrectly, applied to all small oysters, irrespective of their source. The oyster season opens in September and continues on until May. Three sizes are usually recognized by the trade — ■ half shells, the smallest culls, the medium size and the box, which is the largest. True oyster lovers really prefer the large Lynn- havens and others on the deep shell. The epicure delights in eating raw oysters; and while this satisfies his appetite, it is also understood that the raw oyster virtually is assimilated without taxing the digestion. Oysters may be found in almost all parts of the civilized world, each locality having its own special species. It is a universal custom to omit the oyster from the bill of fare during the months of May, June, July and August. We have In their places the salt oyster and the clam. Oysters may be served on either the deep or Hat shell, on a bed of finely crushed Ice with a slice of lemon, Worcestershire sauce, catsup, horseradish or tabasco sauce. Nice crisp celery and toasted crackers generally accompany raw oysters. Do not, under any circumstances, cover the oyster with Ice. Oysters may be made into cocktails or may be frozen. MRS. WILSON'S COOK BOOK 411 TO MAKE A COCKTAIL One-half cup of catsup^ One tablespoon of Worcestershire sauce. One tablespoon of grated onion. Two drops of tabasco sauce. Juice of one-half lemon. Mix well and use for four oyster cocktails, allowing five small oysters per person. FRAPPE OYSTERS Place oysters in freezer and freeze until soft mush, and then serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley. Oysters may also be prepared in many ways— stews, pans, broiled, baked, fried and roasted are among the popular ways of preparing them. DRY OYSTER PAN Wash and look over one dozen large oysters to free from bits of shell. Lay on a cloth to drain. Now place two table- spoons of butter in a clean saucepan and add the oysters and One-half teaspoon of celery salt, One-half teaspoon of paprika. Bring to a boil, cook for three minutes and then turn in a hot dish and serve at once. To prepare a wet pan add one-half cupful of strained oyster juice to the dry pan. PAN A LA CROUTON Prepare a dry pan and then dish on a slice of nicely browned and buttered toast. 412 MRS. WILSON'S COOK BOOK PAN A LA SUISSE Dip soda crackers in hot water and then place in a hot oven to toast. Prepare a dry pan, adding One tablespoon of grated onion, One tablespoon of finely minced parsley, Three tablespoons of finely minced celery. Cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon. BROILED OYSTERS Have the oysters opened in the deep shell and then remove the oysters and wash and carefully look over for bits of shell. Roll in highly seasoned mayonnaise and then in fine bread crumbs, and return to the shell. Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes. Serve in shell with a garnish of lemon. BROILED OYSTERS, VIRGINIA Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly ; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste with a tablespoon of melted butter and garnish with finely chopped parsley and a slice of lemon. BROILED OYSTERS A LA MARYLAND Place the oysters in a hot frying pan and brown on both sides lightly. Lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon. MRS. WILSON'S COOK BOOK 413 OYSTER FARCI Eighteen small oysters. One hard-boiled egg, One sweetbread, parboiled. Six mushrooms, pared and parboiled. Chop fine and place in a bowl, and add One cup of thick cream sauce. One tablespoon of finely minced parsley. One tablespoon of grated onion. Four tablespoons of finely minced celery, Two level teaspoons of salt. One level teaspoon of paprika. One-half level teaspoon of mustard. Three-quarters cup of fine bread crumbs, Three tablespoons of melted butter. Mix thoroughly and then fill into well-cleaned deep oyster shells, fill slightly about the edge of the shell. Brush with beaten egg and then with fine crumbs. Fry until golden brown in hot fat or bake in a hot oven for twenty minutes. OYSTER FRITTERS Chop twenty-five small oysters fine and then measure the liquid, and add sufficient milk to make one and one-quarter cups. Place in a bowl and add Two cups of flour. Two teaspoons of baking powder. One and one-half teaspoons of salt. One teaspoon of paprika. Three tablespoons of finely minced parsley. One tablespoon of grated onion, The prepared oysters. One weU-beaten egg. Beat to mix ; then fry like fritters in hot fat. For oyster pancakes, use the oyster-fritter mixture and bake like griddle cakes on a hot griddle. 414 MRS. WILSON'S COOK BOOK OYSTER OMELET Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. , Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with One teaspoon of salt. One-half teaspoon of white pepper, Two tablespoons of bread crumbs. Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon. OYSTER TIMBALE Pare the timbale shells after the recipes given with the irons. Have the shells hot and then fill with oysters a la Newburg. OYSTERS A LA NEWBURG One and one-half cups of thick cream sauce. Yolks of two eggs. Juice of one lemon. One and one-half teaspoons of salt, One teaspoon of paprika. Now drain and pat dry twenty-five oysters. Add to sauce and heat slowly until boiling point is reached. Cook for five minutes and then fill into shells and serve at once. STEAMED OYSTERS Scrub the oysters in the shell and place in a colander over a pot of boiling water. Cover closely until the shell opened and the oyster starts to curl. Remove from the steamer and lift off the flat shell, serving in the deep shell with lightly seasoned melted butter, celery and slice of lemon. MRS. WILSON'S COOK BOOK 415 SWEET POTATOES Sweet potatoes are the roots or tubes of a vine-like plant ; it is a native of tropical climate, but it is gBown in states as far north as New York. The delicious yams of the southern states and the West Indies are made into many attractive foods. The food value of the sweet potato is closely allied to that of the white potato, but it contains from 4 to 10 per cent, sugar, where the ordinary white potato has no sugar. And, then, too, this common vegetable will provide a variety of de- lectable dishes. SWEET POTATO CROQUETTES Wash and cook the potatoes until tender. Use six large sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add One tablespoon of butter. Two tablespoons of finely minced parsley. One teaspoon of salt. One-half teaspoon of pepper. Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce. SWEET POTATO NESTS Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese. Sweet potatoes may be used for a border for stews, for gou- lashes, etc. Try this method of baking the potato : Wash well, scrubbing with a vegetable brush. Dry and then grease thor- oughly and place in oven to bake. This method prevents a thick coarse skin from forming with the pulp attached to it. 416 MRS. WILSON'S COOK BOOK FRENCH FRIED SWEET POTATOES ^ Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown. BROILED SWEET POTATOES Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown. SWEET POTATO COOKIES One cup of brown sugar. Four tablespoons of shortening. Cream well and then add One cup of mashed sweet potatoes. One and one-half cups of flour. One teaspoon of baking powder. One-half teaspoon of nutmeg, Three-quarters cup of raisins. One egg. Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven. WEST INDIES SWEET POTATO PUDDING One cup of brown sugiar. Three tablespoons of shortening. Cream well and then add Two cups of sweet potatoes that have been rubbed through a fine sieve. One and one-quarter cups of milk. One well-beaten egg. One-quarter teaspoon of salt. One-half teaspoon of cinnamon. Beat to thoroughly mix and then pour in a baking dish and )bake in a moderate oven for thirty-five minutes. MRS. WILSON'S COOK BOOK 417 SWEET POTATO BISCUIT Two cups of mashed sweet potatoes, One cup of milk, Four tablespoons of shortening, One egg. Four tablespoons of sugar. Beat to mix and then sift together One quart of flour. Three tablespoons of baking powder. One and one-half teaspoons of salt. Add to the potato mixture and work to a smooth dough. Roll on a slightly floured pastry board and cut with knife into square. Place on a baking sheet and wash well with milk, then bake in hot oven for fifteen minutes. SWEET POTATO PUDDING, KENTUCKY STYLE Pare four large sweet potatoes and then cut in thin paper- like slices. Now grease a baking dish well and place a layer of prepared sweet potatoes, and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar. Repeat until the dish is full and then place. One and one-half cups of milk in a bowl And add One whole egg. Yolk of one egg. One-half cup of sugar. Beat well to mix and then add Two teaspoons of vanilla. Pour over the potatoes and bake for fifty minutes in a slow oven. Add to white of egg, which has been left over for this purpose, and add one-half glass of currant jelly. Beat until the mixture will hold its shape and then pile high on the cold pudding and serve. 27 418 MRS. WILSON'S COOK BOOK SWEET POTATO PINEAPPLE Wash and cook until tender six large sweet potatoes and then pare and mash well and then add One tablespoon of butter. One teaspoon of salt. One-half teaspoon of pepper. File on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes. SWEET POTATO CAKES, GEORGIA STYLE Cook and then peel and mash sufficient sweet potatoes to measure two cupfuls. Place in a bowl and then add Two tablespoons of butter, TSvo tablespoons of finely minced parsley. Two tablespoons of finely minced red pepper, Six strips of bacon, minced fine and nicely browned. Mould into flat cakes and roll in flour arid brown in the hot bacon fat. CANDIED SWEET POTATOES Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan Three-quarters cup of syrup. Piece of butter size of a walnut. One-half teaspoon of cinnamon. One-quarter teaspoon of nutmeg. Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water. MRS. WILSON'S COOK BOOK 419 POTATO SOUFFLE Rub two cups of mashed potatoes through a fine sieve to remove the lumps. Place in a bowl and add Yolks of two eggs. One teaspoon of salt. One-half teaspoon of paprika, One-half teaspoon of grated onion. One-half cup of milk. Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Place in a well-greased pan and bake in a moderate oven for twenty minutes. POTATO CROQUETTES Mince fine sufficient bacon to measure four tablespoons after chopping. Place in a frying pan and add two grated onions ; brown gently and then add Two cups of mashed potatoes. One teaspoon of salt. One-half teaspoon of pepper. Mix thoroughly and then mold into croquettes. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. WHITE POTATOES POTATOES AU GRATIN Cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish. Sprinkle with fine crumbs and one tablespoon of finely minced onion, two tablespoons of finely minced parsley. Place in a second layer and season, then pour over the last layer two cups of cream sauce. Sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes. 420 MRS. WILSON'S COOK BOOK POTATO CUSTARDS Rub one cup of mashed potatoes through a fine sieve into a bowl and add One cup of milk. Two well-beaten eggs, One teaspoon of salt. Pinch of mace. Mix thoroughly and then turn into a baking dish and bake in a moderate oven until firm, usually about twenty minutes. POTATO CUP FOR SALAD Boil medium-sized potatoes in their jackets. Cool and then peel. With a teaspoon scoop out a well in the centre, leaving a thin wall of potato. Now trim neatly into shape. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned. Now prepare a filling as follows : One cold boiled beet, cut into tiny dice. One-half cup of cooked peas. One onion, grated. Three tablespoons of finely minced parsley. One-half cup of cold boiled potatoes^ cut into tiny dice. Toss the vegetables gently to mix. Season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar. FiU into the potato cups and place in a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold. NEW METHOD OF MAKING FRENCH FRIED POTATOES Cut large cold boiled potatoes into cubes as for French fried potatoes and dust lightly with flour and brown quickly in hot fat. This method prevents the potato from being soggy in the centre. MRS. WILSON'S COOK BOOK 421 POTATO CRUST FOR MEAT PIES Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to One quart of prepared potatoes, Three tablespoons of shortening, Two teaspoons of salt. One teaspoon of paprika. Two teaspoons of baking powder. One teaspoon of grated onion. One well-beaten egg. Six tablespoons of milk. Beat thoroughly to mix and then spread in a layer about one inch thick on meat pies. Brush the top with milk and bake in a moderate oven for thirty-five minutes. POTATO DUMPLINGS Grate four large cold boiled potatoes into a mixing bowl and add One and one-half cups of flour. One and one-half teaspoons of salt. One teaspoon of pepper. One small onion, girated. Three tablespoons of finely minced parsley. One egg, ' Three tablespoons of water. Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce. BAKED POTATOES Select large, well-shaped potatoes, and wax and grease thor- oughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and add 422 MRS. WILSON'S COOK BOOK a little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve. POTATO SALAD Six boiled potatoes, diced. Three onions, chopped fine. Two green peppers, chopped fine. Place in bowl and mix; then add One cup of mayonnaise dressing. One-fourth cup of vinegar. One tablespoon of salt. One teaspoon of paprika. Serve. JELLIED POTATO SALAD Prepare one quart of thinly sliced cold boiled potatoes and then add Two cups of lettuce, shredded very fine. Three medium-sized onions, chopped fine. Two green peppers, chopped fine. Five tablespoons of finely chopped parsley. Two teaspoons of salt. One-half teaspoon of white pepper. Cover with Three-quarters cup of mayonnaise dressing. One-quarter cup of vinegar. Toss gently to mix. Now chill a baking pan by placing on ice. Make two quarts of lemon gelatine. Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan. Now spread on the potato salad in an even layer. Pour over the salad a little gelatin every few minutes to fill the crevices and MRS. WILSON'S COOK BOOK 423 cover the top. Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board. Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of may- onnaise dressing. GUTNEY RUN POTATO CAKE Mince fine sufficient salt pork to measure one-half cup. Place in a frying pan and add three-quarters cup of chopped green onions. Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned. Mix well and then turn into a bowl. Cool, and then form into cakes and roll in flour, and brown in hot pork fat. Serve with well-seasoned cream gravy. HASHED-BROWN POTATOES Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the po- tatoes. Toss gently until nicely browned and add the seasoning. CORN Nowhere do they cook corn as tender as it is usually prepared in the corn belt. Select full, well-shaped ears of corn and remove the husk, leaving just the last layer. Now fold back this layer of husk and remove all the silk from the corn, using a stiff vege- table brush for this purpose. Refold the husk about the corn and cook it. How to cook the corn: Have a large kettle containing plenty of boiling water. Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears ; cover pot closely. 424 MRS. WILSON'S COOK BOOK TO DRY CORN— LANCASTER COUNTY RECIPE Select firm, full ears of corn and husk. Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes. Remove and dip in cold water and then cut from the cob with a sharp knife. Spread on shallow trays and dry in a commercial or homemade drier. This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit. Leave the oven door open so that the moisture may quickly evaporate. The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying. CORN FRITTERS FOR TWO PEOPLE Score and scrape the corn from two medium-sized ears, and then place in a bowl and add One well-beaten egg, Two tablespoons of finely minced parsley. Three-quarters cup of flour, One teaspoon of baking powder. One-half teaspoon of salt. One-quarter teaspoon of pepper. Beat to thoroughly mix and then either fry in hot fat or bake on a griddle. SALTED CORN Remove the husk from the corn, leaving just a single layer against the corn ; fold back this single layer of husk and remove all the silk, wiping with a dry cloth. Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt. Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place. It is most important that the ears do not touch. MRS. WILSON'S COOK BOOK 425 TOMATOES TOMATO EGG CUSTARD Prepare four tomatoes by cutting slice from top and scoop- ing out the centre with spoon; break into a small bowl two eggs, adding Two tablespoons of milk, One teaspoon of grated onion, One teaspoon of finely minced parsley, One teaspoon of salt. One-half teaspoon of paprika. Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes. TOMATOES AND EGGS, PARDUE Place in a saucepan One and one-half cups of stewing tomatoes. One grated onion. One tablespoon of finely minced parsley. One teaspoon of salt. One-half teaspoon of paprika. Three level tablespoons of cornstarch. Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes. TOMATO OMELET Dip two tomatoes in boiling water to loosen the skin. Peel and then cut in slices. Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently. Prepare an omelet and cook, using another pan. When the omelet is dry and ready to fold over pour the prepared tomatoes over it. Season, fold and then roll and serve. 426 MRS. WILSON'S COOK BOOK BAKED TOMATOES Cut a slice from the top of the tomato and with a spoon remove the centres. Chop the centres fine and then place in a bowl and add One onion, grated, Two tablespoons of finely chopped parsley. One well-beaten egg, One teaspoon of salt, One teaspoon of paprika. Three-quarters cup of fine bread crumbs, Three tablespoons of melted shortening. Grease the tomatoes to prevent bursting and then fill, form- ing into a point at the top. Place in a greased baking pan and add one-half cup of hot water. Bake for forty minutes. TOMATO FRITTERS Cook a sufficient amount of tomatoes to measure two cups, adding One onion, grated^ Two teaspoons of salt. One teaspoon of pepper. Pinch of cloves. One-half cup of cornstarch, dissolved in. One-half cup of cold water. Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours. Cut into oblongs and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. TOMATOES AU GRATIN Slice six medium-sized tomatoes in thin slices. Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes. Repeat this until the dish is full. Pour over it one cup of thick cream sauce and sprinkle with fine crumbs. Bake in a moderate oven for twenty-five minutes. MRS. WILSON'S COOK BOOK 427 ROAST TOMATOES When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, bast- ing frequently. TOMATOES AND STRING BEANS There are many vegetables that may be combined with to- matoes for the sake of variety. Place two cups of cooked string beans in a saucepan and add One and one-half cups of stewed tomatoes. One onion, grated. One teaspoon of sugar. One and one-half teaspoons of salt, One tablespoon of cornstarch. Dissolve the seasoning and starch in the cold tomatoes before adding to the beans. Lima beans, cauliflower and corn may be used to replace the string beans. BAKED EGG-PLANT AND TOMATOES Pare the egg-plant and then cut into slices. Sprinkle lightly with salt and then cover and set aside for two hours. Wash and then drain well and cut into dice. Place in a baking dish and add Two green peppers, chopped fine, One onion, chopped fine. Two teaspoons of salt, One teaspoon of paprika. Two cups of prepared tomatoes. Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes. To prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes. 428 MRS. WILSON'S COOK BOOK GREEN TOMATOES MINCE FOR PIES Cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt. Place in a square of cheese-cloth and then tie up and hang where it can drain all night. In the morning place a one and one-half pound can of corn syrup in a saucepan and add One-half pound of brown sugar. One tablespoon of cinnamon. One teaspoon of nutmeg. One-half teaspoon of allspice, One-half teaspoon of ginger. Two packages of raisins. One-half cup of salad oil. Bring the mixture to a boil and then cook slowly for one- half hour. Fill into jars and then process in a hot-water bath for twenty minutes. Seal and test for leaks. Store in a cool, dry place. This makes a delicious pie filling. TOMATO DUMPLINGS Place in a mixing bowl Two cups of flour. One teaspoon of salt. One-quarter teaspoon of pepper. Four teaspoons of baking powder. Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce. MRS. WILSON'S COOK BOOK 429 STUFFED TOMATOES WITH CHICKEN SALAD Prepare the chicken sandwich filling. Select firm, medium- sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the salad sandwich mixtures and then roll in wax paper. TOMATO TOAST Cook a sufficient amount of tomatoes to measure one and one-half cups. Now add One medium-sized onion, cut in thin slices, One green pepper, chopped very fine. Cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water. Bring to a boil and then season. Now pour over thick slices of bread toasted brown and sprinkle with grated cheese. BAKED TOMATOES (COLD) Select firm tomatoes. Cut a slice from the top and then with a spoon carefully scoop out the centres. Rub the outside of the tomatoes with plenty of shortening; Place in a baking dish and pour into the dish holding the tomatoes one-half cup of water. This will prevent the skin from bursting. Now place in a bowl Four eggs. Three-quarters cup of milk. Two tablespoons of finely minced' parsley. One tablespoon of grated onion. One teaspoon of salt. One-half teaspoon of paprika. Beat to mix and then pour into the tomatoes. Bake in a moderate oven until the custard is firm in the centre. Cool and then set on ice to chill. Serve with Russian dressing. 430 MRS. WILSON'S COOK BOOK APPLE BUTTER WITHOUT CIDER Pare one-half basket of apples. Place the parings in a preserving kettle and cover with cold water. Cook until soft and then strain the liquid. Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin. Cook and then add One and one-half level tablespoons of cinnamon. One teaspoon of nutmeg. One teaspoon of allspice. One-half teaspoon of cloves, One-quarter teaspoon of ginger. One-half cup of cider vinegar. One and one-half pounds of brown sugar, or two and one- half pounds of syrup. Stir to blend thoroughly. Cook slowly until very thick. Place an asbestos mat under the preserving kettle. To conserve the apple butter for future use : Fill into steril- ized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize. Remove and cool and dip the top of jars in melted paraWax. This apple butter will keep until used. LANCASTER APPLE BUTTER Place in the preserving kettle One and one-half gallons of cider. Pare and core and cut in thin slices one-half basket of apples. Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding Two level tablespoons of cinnamon. One teaspoon of cloves. One-half teaspoon of allspice. One pound of brown sugar or one and one-half pounds of syrup. This must be stirred frequently with a large wooden spoon to prevent scorching. Place an asbestos mat under the kettle MRS. WILSON'S COOK BOOK 431 and cook slowly. Hard, rapid boiling spoils the flavor of this butter. The farmer's wife usually makes her apple butter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point, she adds just a stick of wood at a time to the fire and constantly stirs the mixture. PICKLED RED CABBAGE Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups. Place the cabbage in a bowl and add Two onions, chojiped fine, One green pepper, chopped fine. Now place in a saucepan One tablespoon of bacon fat. One-half cup of vinegar. One teaspoon of salt. One teaspoon of white pepper. One-quarter teaspoon of mustard. Heat to the boiling point, then pour over the cabbage, chill and then serve. BRAISED RED CABBAGE Chop fine the balance of the head of red cabbage ; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with One-half teaspoon of salt. One-quarter teaspoon of white pepper. One tablespoon of vinegar. 432 MRS. WILSON'S COOK BOOK CRANBERRY ROLL Place in a mixing bowl One and one-half cups of flour^ One-half teaspoon of salt^ Two teaspoons of baking powder. Sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture : Place in a cup Three tablespoons of syrup. Three tablespoons of water. Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranber- ries. Sprinkle with brown sugar. Roll as for jelly roll, tucking the ends in well. Place in well-greased baking pan and brush the top with milk. Bake forty-five minutes in a moderate oven. Serve with vanilla sauce. TO BARBECUE FISH Use the large size fish: black striped bass, cod, white or rock fish. In the early spring, shad may be used. Scale and cleanse the fish and split down the back. Remove the fins and head and place in well-greased gridiron and cook until brown. Lift to a hot dish and cover with boiling mixture, made as fol- lows : Place in a small saucepan Juice of one lemon. Two tablespoons of melted butter. One tablespoon of catsup. One tablespoon of minced parsley. One tablespoon of Wbrcestershire sauce. One-half cup of water. One tablespoon of cornstarch, One quarter teaspoon of mustard. One teaspoon of paprika. One teaspoon of salt. Stir to blend well and then bring to a boil. Cook slowly for three minutes and then spread over the fish and serve. MRS. WILSON'S COOK BOOK 433 NECK CHOPS IN CASSEROLE Have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Lift to a casserole dish and add One cup of finely chopped onions. Four tablespoons of finely chopped parsley. One and one-half cups of brown gravy. Cover the dish close and place in a slow oven for one and one-half hours. Make a brown gravy by adding four table- spoons of flour to the fat left in the frying pan after browning the meat. ANGEL CAKE Sift One cup of flour. Three-quarters cup of sugar. One level teaspoon of cream tartar. Sift five times and then beat the whites of five eggs stiff and cut, and fold in the sugar and flour mixture. Turn into a greased tube pan and bake for forty minutes in a moderate oven. MAKING SCRAPPLE AND HOGSHEAD CHEESE When the family is small, thrifty women usually make the scrapple and hogshead cheese at the same time. Have the butcher select for you a nice hogshead; split and then remove the eyes, brains and tongue. Now scald and cleanse well, rinsing in plenty of cold water. Place in a preserving kettle and add just sufficient cold water to cover the head. Now add Two onions. Two cloves. One bunch of pot or soup herbs. One level teaspoon of poultry seasoning. Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head. Measure 28 434 MRS. WILSON'S COOK BOOK the liquid and return to the pot. Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple. Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan. Add Juice of one lemon or Six tablespoons of cider vinegar. One and one-half teaspoons of salt, One teaspoon of white pepper. Bring to a boil and cook for ten minutes. Add the head meat that has been cut into the inch pieces. Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould. Use the same as cold cuts of meat with mustard or horseradish sauce. THE SCRAPPLE Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid, Two-thirds cup of cornmeal. One-half cup of buckwheat. One teaspoon of salt. One-half teaspoon of white pepper. Mix and add very slowly, stirring constantly. When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the scrapple. Set aside for twenty-four hours to mould. This can be used for breakfast by cutting into slices and frying a crisp brown or made into cro- quettes, rolled in flour and nicely brown in hot fat. Serve with tomato sauce. MRS. WILSON'S COOK BOOK 435 SNOW PUDDING One cup of milk, Four level tablespoons of cornstarch. Stir to dissolve the starch, then bring to a boil and cook slowly in hot water bath for half an hour, adding Two tablespoons of sugar. White of one egg, beaten stiff. Six drops of vanilla. Beat hard to blend, then rinse four custard cups with cold water and pour in the pudding. Set aside to mould and serve with custard sauce, which is made as follows : Place in a saucepan One cup of milk. Two tablespoons of cornstarch. Stir to dissolve, then bring to a boil and cook slowly for fifteen minutes. Now add Two tablespoons of sugar. One-half teaspoon of vanilla. Yolk of one egg. Beat hard to mix, then pour over the unmoulded snow pudding. FRIED MUSH Place in a saucepan Two cups of boiling water. One teaspoon of salt, 'Two-thirds cup of cornmeal. Stir to prevent lumping and then cook slowly for one-half hour. Now rinse a bread pan with cold water and turn in the mush. Let mould for twenty-four hours, then cut in one-half inch slices. Dip in flour and fry brown in hot fat. 436 MRS. WILSON'S COOK BOOK YE KENTUCKY CORN DODGERS Place in a saucepan One and one-half cups of boiling water. One teaspoon of salt. Two-thirds cup of cornmeal. Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat. YE OLD VIRGINIA BATTER BREAD Place in a mixing bowl One cup of cornmeal. One-half teaspoon of nutmeg. One teaspoon of salt. Four tablespoons of syrup. Three tablespoons of shortening. Pour over one and one-half cups of boiling water. Beat to blend thoroughly, then let cool and add Three-quarters cup of flour. Two well-beaten eggs. Four level teaspoons of baking powder. One and one-quarter cups of milk. Beat to mix thoroughly, then pour in a well-greased baking dish and bake in a hot oven for thirty minutes. Serve from the dish. POLISH CORN DISH Place in a saucepan Two cups of boiling water, One-half cup of finely chopped onion. Two-thirds cup of cornmeal. Stir to prevent lumping and cook slowly for twenty minutes. Now add One-half cup of finely shredded dried beef' One teaspoon of paprika. Beat hard to mix thoroughly and then serve with to- mato sauce. MRS. WILSON'S COOK BOOK 437 YANKEE MUSH Place in a saucepan Two and one-half cups of boiling water. One-half teaspoon of salt, Two-thirds cup of cornmeal. Sift the cornmeal in boiling water very slowly and then stir well to prevent lumping. Draw the saucepan to the side of the range and allow to cook very slowly for one-half hour. Serve in the place of the morning cereal with honey and milk. For variety add One-half cup of chopped seeded raisins, or One-half cup of finely chopped peanuts. One-half cup of finely chopped figs. One-half cup of finely chopped dates, One-half cup of finely chopped seeded prunes, One-half cup of finely ■ chopped dried apricots. One-half cup of finely chopped cocoanut. Europe also gives us some novel methods of using cornmeal. CAROLINA CORN PONE Place in a saucepan Two cups of boiling water. Three-quarters cup of cornmeal. One teaspoon of salt. Stir to blend and free from lumps, then cook for ten minutes. Turn into a mixing bowl and add Six tablespoons of syrup. Three tablespoons of shortening, One and one-half cups of sour milk, One and one-quarter teaspoons of baking soda, dissolved in the sour milk. Six tablespoons of flour. Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep. Bake in hot oven for eighteen minutes. Cut into squares and serve. 438 MRS. WILSON'S COOK BOOK CORNMEAL SAUSAGES Place in a saucepan One and one-half eups of boiling water. One cup of finely chopped onion, One I cup of finely chopped left-over meat. One teaspoon of salt. One teaspoon of white pepper. One-half teaspoon of poultry seasoning. Two-thirds cup of cornmeal. Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce. CHILI SAUCE Place in a preserving kettle Two quarts of stewed tomatoes. Two cups of finely sliced onions. One cup of finely chopped green peppers. One-half cup of finely chopped sweet red peppers. One and one-half cups of vinegar. One cup of brown sugar, One and one-half tablespoons of cinnamon. Two teaspoons of cloves, One teaspoon of allspice. Two teaspoons of celery seed, ' Two teaspoons of mustard seed. One teaspoon of ginger. One teaspoon of mustard. Four tablespoons of salt. Stir to thoroughly mix and then cook until very thick. Cool and then rub through a fine sieve. Pour into sterilized jars and adjust the rubber and lid and seal. Process for twenty minutes in a hot water bath. Remove, cool and then store in a cool, dry place. MRS. WILSON'S COOK BOOK 439 ITALIAN POLENTA Place in a saucepan Two and one-half cups of boiling water. And then add One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated onion, Three-quarters cup of cornmeal. Stir to prevent lumping and cook for three-quarters of an hour very slowly. Now add one-half cup of grated cheese and stir well to blend thoroughly. Serve in saucers like a cereal. Cover with tomato sauce and finely grated cheese. TOMATO MARMALADE Grate the yellow rind from two medium-sized oranges, taking care to grate very lightly. Place in a small pan and add one- half cup of water. Let stand one day and then cook slowly until soft. Add this rind to the juice of Two oranges. One lemon. Then place in a preserving kettle and add two quarts of stewed tomatoes, rubbed through a fine sieve. One package of seeded raisins. Two pieces of candied ginger cut into bits. Four cups of sugar, and the following spices tied in a piece of cheese-cloth : Two teaspoons of cinnamon. One teaspoon of ginger. One teaspoon of cloves. One teaspoon of nutmeg. One-half teaspoon of allspice. Cook until the mixture is very thick like j am and then remove the spice bag. Pour into sterilized glasses and cool and cover with paraffine. Store in a cool place. 440 MRS. WILSON'S COOK BOOK SWEET RED PEPPER MARMALADE Remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper. Place in a sauce- pan and add two cups of stewed tomatoes. Cook until the pep- pers are soft and then cool and rub through a fine sieve. Meas- ure and return to the kettle and add for every eight cups of pepper and tomatoes : Juice of two oranges, Juice of one lemon. One-half package of seeded raisins. One-half cup of maraschino cherries, cut into bits. One piece of candied citron, put through food chopper. Two-thirds cup of sugar for each cup of prepared pepper pulp. Cook slowly until the mixture is very thick and then pour into sterilized glasses. Cool and cover with paraiBne and store in a cool place. SAUERKRAUT Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter. Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pound- ing down well with wooden mallet when packing. Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone. Now, it is necessary that the cabbage be covered with brine ; remove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned. MRS. WILSON'S COOK BOOK 441 TO CAN SAUERKRAUT Fill into sterilized all-glass jars and then fill the jar to over- flowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place, BRINING CAULIFLOWER Prepare the cauliflower as directed above, using a large keg or crock. Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows : Place in a boiler Eight quarts of water. Eight cups of salt. Bring to a boil and skim, then cool. Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine. This weight need not be as heavy as that used for the kraut. Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars. To can the brined cauliflower, remove from the brine and wash in cold running water. Let stand for one hour and then fill into the sterilized jars; fill jars with boiling water; adjust the rubbers and lids and partially seal. Place in a hot-water bath and process for one hour. Remove, seal securely and then cool and store in a cool, dry place. 442 MRS. WILSON'S COOK BOOK SALTING CAULIFLOWER Select the nice heads of cauliflower and remove the outer leaves, and then trim into shape. Now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt. Do not allow them to touch each other. Have the salt one inch above the cauliflower stalk. Finally cover with a clean cloth and set in a cool place. SALTED BEANS Remove the strings from the beans and then place a layer of salt in the crock. Add a layer of beans and then a layer of salt, and repeat until the crock is filled to within two inches of the top. Have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans. Cover closely and then store in a cool place. Do not wash the beans. YORKSHIRE PUDDING About one-half hour before serving the dinner, pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly. Set where the pan will heat and then place in a bowl One and one-quarter cups of milk. One! egg. One teaspoon of salt, One-eighth teaspoon of white pepper. One teaspoon of grated' onion, Two cups of sifted Hour, Two teaspoons of baking powder. Beat with a Dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes. When nearly done, baste the pudding with one-half cup of the gravy that is to be served with the beef. MRS. WILSON'S COOK BOOK 443 STUFFED PEPPER MANGOES Place the peppers in a large tub and cover with the fol- lowing brine : Eight quarts of water. Three cups of salt. It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours. Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper. Set aside to replace as a cover. Now remove the seeds and the white pithy part. Soak in cold water for one hour and then drain and fill with the following mixture. Filling for twenty-five peppers : Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add One pint of finely chopped' onions. One cup of finely chopped green peppers. One cup of finely chopped red peppers. One cup of finely chopped celery. Two ounces of mustard seed. One ounce of celery seed, One-half cup of grated horseradish, One-half cup of salt. One-half cup of brown sugar. One quart of vinegar. One teaspoon of cayenne pepper. Two teaspoons of paprika. One teaspoon of mustard. Mix thoroughly and then fill into the peppers, taking care not to pack too closely. Sew the lid or circle which has been cut out of the top with a darning needle and heavy string. Place closely in a crock. Now place in the preserving kettle 444 MRS. WILSON'S COOK BOOK Three quarts of vinegar. Two quarts of water. One cup of salt. Two ounces of celery seed. Three ounces of mustard seed, One-half cup of whole cloves, One-quarter cup of whole allspice. Two sticks of cinnamon. Six blades of mace. Bring to a boil and pour over the mangoes and let cool. Now add three-quarters cup of salad oil and set in a cool place. Watch to see that the pickle does not evaporate. The mangoes may be packed in all-glass quart fruit jars and sealed, then pro- cessed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place. NECK OF BEEF, POLISH STYLE Select one pound of meat from the neck and wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Place in a saucepan and add one-half cup of flour to the fat left in the frying pan. Brown well and add one quart of water. Bring to the boiling point. Pour over the meat and cook very slowly for one and three-quarters hours. Season, add a pinch of cara- way seed and serve with boiled noodles. FRIED PIES Place in a mixing bowl Two cups of flour. One teaspoon of salt. Two teaspoons of baking powder. Sift and then rub in five tablespoons of flour and work to a smooth dough with one-half cup of ice-cold water. Roll out one-quarter inch thick and spread with the mixture prepared for the pork pie. Brush the edges with water and press them firmly together. Let stand for fifteen minutes and then fry like crullers in hot fat. MRS. WILSON'S COOK BOOK 445 YE OLDE-TYME PORK PIE The English housewife usually uses individual pans or cus- tard cups for this pie. Line either custard cups or individual pie plates with pastry made as follows : Place in a mixing bowl Two cups of sifted flour. One-half teaspoon of salt, One level tablespoon of baking powder. Sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water. Roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture. Place in a bowl One pound of sausage meat. Two cups of bread crumbs, One-half cup of grated onions. Four tablespoons of iinely minced parsley. Eight tablespoons of cream sauce or thick brown gravy. Mix thoroughly and then divide into five individual pies. Cover with the top crust and cut gashes in the top crust. Brush with milk or water and bake in a slow oven for one hour. MUSTARD SAUCE One tablespoon of evaporated milk, One-half teaspoon of white pepper. One-half teaspoon of salt, One-half teaspoon of sugar. One teaspoon of mustard. Two tablespoons of salad oil. Blend well and then add Two tablespoons of grated onion. Two tablespoons of finely minced parsley, and serve. 446 MRS. WILSON'S COOK BOOK BRAISED ONIONS Peel medium-sized onions and then parboil and drain. Now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat. Cover closely and let cook very slowly for twenty minutes, shaking the saucepan occa- sionally and add four tablespoons of water. ENGLISH PEPPERPOT Wash and cleanse thoroughly two well-cracked calves' feet. Place in a soup kettle and add a good-sized veal bone and One bunch of potherbs. Two large onions, cut fine. One small carrot, cut in dice. One small turnip, diced. Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones. Add to the stock together with One teaspoon of sweet marjoram. One teaspoon of salt. One-half teaspoon of pepper. One-half teaspoon of thyme. Add the dumplings made as follows : Place in a bowl One and one-half cups of flour. One teaspoon of salt. One teaspoon of pepper. One level tablespoon of baking powder. Two tablespoons of grated onion. One-half teaspoon of powdered thyme. Mix thoroughly and then rub in two tablespoons of shorten- ing and mix to a dough with six tablespoons of milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve. MRS. WILSON'S COOK BOOK 447 CREAMED CODFISH Soak the boneless fish overnight and then parboil for twenty minutes. Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry. Place One and one-half cups of milk, in a saucepan and add Six tablespoons of flour. Stir to dissolve and then bring to a boil and cook for five minutes. Add the prepared fish and Two tablespoons of finely chopped parsley. One teaspoon of paprika. Heat and then serve on toast. CHILI CON CARNE Cut one pound stewing meat into inch pieces and place in a saucepan two cups water. Cook slowly until tender, then add One cup of baked beans. Two onions, minced fine. One cup of tomato. One teaspoon of chili powder. Bring to a boil and cook slowly for twenty minutes and then place in a bowl Four tablespoons of flour, One teaspoon of salt. One-half teaspoon of paprika, One tablespoon of vinegar. Five tablespoons of water. Beat to dissolve and add to the chili con carne. Cook for five minutes and then serve. FRIED FISH, ENGLISH STYLE Cleanse the fish thoroughly, then wash well and drain. Roll in flour, then season and fry in hot fat until golden brown. Serve with mustard sauce. 448 MRS. WILSON'S COOK BOOK CHOW-CHOW Wash and cut into large pieces sui&cient tomatoes to meas- ure three pints. Place in a china bowl and add One pint of small onions, and cover with One cup of salt. Let stand one-half day. Then drain and place in a pre- serving kettle and add One pint of cauliflower, parboiled. One dozen green peppers, cut into pieces. One-half dozen red peppers, cut into pieces. One quart of string beans, cut in inch pieces and parboiled. One quart of strong cider vinegjar. Three cups of water. Bring to a boil and cook one-half hour. Now place in a bowl One-half cup of flour. One-quarter cup of mustard. One tablespoon of paprika. One teaspoon of turmeric. One ounce of mustard seed. One tablespoon of celery seed. One cup of vinegar. Mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes. Fill into all- glass jars and seal while hot. QUINCES The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia. It is cultivated in all temperate climates. The ancient Greeks and Romans accredited the quince with many healing powers. There is a legend of a beautiful Grecian MRS. WILSON'S COOK BOOK 449 maid who discovered the true secret of making marmalade, and this was afterwa^rd served by maids of Athens to their sweet- hearts after the conquests. The name marmalade is from the Portuguese, which is marmelo. The quince is a fruit that cannot be eaten in its raw state, but is most delicious in jam, jelly marmalade and quince butter, and vies with apple and guava as the best fruit for jelly making. The large, smooth fruit is the first choice, and it must be carefully handled as it bruises quickly ; parts which are bruised very rapidly discolor to a dark brown. To keep the quinces any length of time, wipe them frequently with a dry cloth, and set on a wire tray so that there may be a free circulation of air around the place, and place in a cool, dry and well-venti- lated room. The seeds of the quince are rich in a mucilage-like matter, and they form a jelly-like paste when soaked in water. FANCY QUINCE MARMALADE Prepare the quinces as for Roman quince marmalade and measure the fruit. To four qual-ts of cooked quinces and juice add One package of seedless raisins. One medium-sized bottle of maraschino cherries, cut into tiny bits. Two cups of finely chopped almonds or other nuts. Two and one-half quarts of granulated sugar. Place in the preserving kettle and bring to a boil. Cook slowly until a thick marmalade and then fill into sterilized jars. Adjust the rubber and lid and seal. Process in a hot water bath for fifteen minutes and then store in a cool, dry place. 29 450 MRS. WILSON'S COOKlBOOK QUINCE JELLY Wash the quinces and then cut in half, and remove the seeds and cores and pare. Cut the pared quince in thin slices and then place in a bowl and cover with cold water. Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water. Bring to a boil and cook until the parings are very soft. Mash frequently and turn into a jelly bag, and let drip. Measure the quince juice or liquid and return it to the pre- serving kettle. Bring to a boil and cook for ten minutes. Then add three-quarters cup of sugar for each cup of juice. Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes. Pour into sterilized glasses. Cool and cover with melted paraffin and store in the usual manner for jellies. Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle. Bring to a boil and then cook slowly until the sliced quinces are soft. Drain off the juice and then measure the cooked fruit. Return to the kettle and add One quart of sugar^ One cup of water to every three quarts of cooked sliced quinces. Place on stove and cook slowly until a very thick jam. Fill in sterilized jars and adjust the rubber and lid and seal. Process in hot water bath for fifteen minutes and then cool and store. Use the liquid strained from the cooked quinces for jelly, following the rule for quince jelly. ROMAN QUINCE MARMALADE Wash the quinces, and then pare and cut into thin slices. Place in a preserving kettle and cover with cold water. Place MRS. WILSON'S COOK BOOK 451 on the stove and cook until tender. Now place the parings, cores and seeds in a separate kettle and cover with cold water. Bring to a boil and cook slowly until the pulp is very soft. Strain and add this liquid to the quinces which are cooking. Cook the quinces until very soft. Then mash through a fine sieve. ' Now measure this crushed pulp and juice and return to the preserving kettle. Bring to a boil and cook for fifteen minutes, and add two-thirds quart of sugar for every quart of the pre- pared quince pulp. Stir the sugar until it dissolves and then bring to a boil, and cook slowly until the mixture is a thick jam. Pour into sterilized glasses or bowls and cool. Cover with melted parafiin. This Roman quince marmalade was accredited with the power to heal coughs and colds. QUINCE CHIPS Wash and pare one dozen quinces, and then cut into quarters and remove the cores. Now cut into thin slices and place in a preserving kettle, and cover with cold water. Cook until tender and then cover the parings, cores and seeds with cold water, and cook until very soft. Strain oif the liquid and return this liquid to the preserving kettle and boil to reduce to two cups; then add four pounds of sugar. Stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork. Now add the well-drained quinces that have been cooked until they are tender, and let the mixture simmer for two hours. Remove the kettle and set aside overnight. The next morn- ing reheat the quinces and let boil for two hours. Set aside for twenty-four hours and repeat for three days. Turn into a sieve or put through a colander to drain. When 452 MRS. WILSON'S COOK BOOK well drained and nearly dry, separate each piece of quince and roll in granulated sugar. Let dry in a warm room and then pack into boxes lined with wax paper. Place wax paper between the layers. The liquor drained from the quinces may be placed in glasses and stored for quince jelly. This delicious Greek con- fection was served at banquets and on all gala occasions. BEEF CROQUETTES One and one-half cups of finely cooked beef. One cup of very thick cream sauce. One teaspoon of salt, One teaspoon of paprika. One teaspoon of Worcestershire sauce, Chie-quarter teaspoon of mustard. Two tablespoons of grated onion. Mix thoroughly and then form into croquettes and roll lightly in flour. Dip in beaten egg and then in fine crumbs, and fry until golden brown in hot fat. SPANISH STEAK Have the butcher cut two pounds from either the round or the chuck steak and then wipe with a damp cloth. Now pat well with flour and lay on a baking dish. Place in a hot oven and baste every ten minutes, using about one cup of boiling water. Cook for twenty minutes and then add One cup of sliced onions. One cup of well-drained tomatoes. Return to the oven and bake for fifteen minutes and then remove and season with salt and paprika and four tablespoons of grated cheese. Return to the oven for five minutes. JUST A PIG'S HEAD AND SET OF FEET Have the butcher split the head and then cleanse, removing the brain and tongue. Discard the eyes. Then wash in plenty of cold water and cleanse thoroughly. Place the head, feet MRS. WILSON'S COOK BOOK 453 and tongue in a large preserving kettle and cover with cold water and add One and one-half cups of sliced onions. Two carrots, cut in dice. One and one-half cups of dried celery leaves. One-half ounce of celery seed^ One-half ounce of mustard seed. One tablespoon of thyme. One tablespoon of sage. One tablespoon of sweet marjoram. One dozen whole allspice. One bunch of potherbs. Bring to a boil and skim frequently and cook until the meat on the head and feet is tender. Remove the head, feet and tongue and boil the liquid for ten minutes to reduce. Strain and then measure. To two and one-half quarts of this stock add One tablespoon of black pepper. Three tablespoons of salt. Two cups of oatmeal, , . ., < Three cups of cornmeal. One cup of whole-wheat flour, and then meat, chopped fine from the set of pig's feet. Cook slowly, stirring frequently. Cook until very thick, like mush, on the back part of the range, and then rinse a square loaf-shaped pan with cold water. Pour in the scrapple and then place the balance of the stock, three pints, in a preserving kettle and add one cup of vinegar. Bring to a boil and cook for fifteen min- utes to reduce. Add the meat, removed from the head and cut into neat pieces. Rinse a loaf-shaped pan with cold water, and then pour in the mince. Set in a cool place to mould. The scrapple may be formed into croquettes and dipped in flour and fried untU golden brown, or it may be cut into thin slices and fried in the usual manner. Cut the head cheese in slices and serve with mustard sauce. Cook the brains for breakfast or luncheon. 454 MRS. WILSON'S COOK BOOK CANDY TO MELT CHOCOLATE FOR DIPPING Either the plain or sweet chocolate may be used for dipping. To prevent streaking or turning gray, the chocolate must be melted at a low temperature, so fill the lower part of the double boiler with boiling water. Place the top compartment in posi- tion, then add the chocolate which has been cut fine. Add one tablespoon of salad oil to each half-pound. Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit. Place to dry on a board which has been covered with oil cloth. GINGER CRYSTALS Soak three level tablespoons of gelatine in one-half cup of cold water for one hour. Then place in a saucepan that is free from grease 'Two cups of sugar. One cup of water. Bring to a boil and cook for five minutes, then add the pre- pared gelatine. Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes. Remove from the fire and. add One tablespoon of lemon juice. Two-thirds cup of crystallized ginger, cut in tiny bits. Rinse an oblong pan with cold water and drain well. Turn in the cooked mixture and set in a cool place for twelve hours to become firm. Then loosen from the pan and remove. Turn on the table and cut into blocks. Roll in granulated sugar and let stand to crystallize. MRS. WILSON'S COOK BOOK 455 BON-BONS The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer. Just pla'ce in a saucepan that is absolutely free from grease Two cups of granulated sugar, One-fourth cup of white corn syrup. One-half cup of boiling water. One-half teaspoon of cream of tartar. Adjust candy thermometer to side of saucepan. Set in a warm place for a few minutes to melt the sugar and then stir well. Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals. Place the saucepan on the stove and bring to a boil. Cook until it reaches 240 degrees on the candy thermometer. Remove from the stove. Pour on well oiled meat platter and let cool. , When cool, work to a creamy mass and then knead like bread dough. Place in a bowl and let stand for one day to ripen in a cool place. Cover bowl with a cloth that has been wrung very dry from hot water. This fon- dant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit. It can also be used for dipping and making bon-bons. . SUGARLESS CANDY This fruit paste is the invention of an old Italian fruit mer- chant who specialized years ago in crystallized fruits. Put through the food chopper ' One-quarter pound of cocoanut. One-half pound of seedless raisins. One-half pound dates, figs. One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs. TO USE FONDANT FOR DIPPING Place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water. Add about 456 MRS. WILSON'S COOK BOOK one tablespoon of boiling water to the fondant and stir continu- ally to reduce to a thick cream. Dip in the pieces of nut, candied fruit or balls of plain-flavored fondant. Let dry on waxed paper or oil cloth covered board. When the fondant becomes too dry for further dipping, scrape from the pan, using a wooden spoon and form into baits. Dip them in melted chocolate. One-half pound of shelled peanuts. One-half pound of prunes. One-half pound of apricots, One-half-pound of citron. Mix and form into balls or cylinders. Roll in finely chopped cocoanut or finely chopped nuts; or line a tin box, such as the sugar wafers come in, with wax paper, and then fill with the fruit mixture. Press hard to make it firm and let stand for four hours. Remove from the box and cut in half-inch slices. A box packed with an assortment of these delicious home- made candies will make a very desirable present. CHRISTMAS DINNER A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS No. 1 Celery Radishes Oyster Cocktail Fillets of Codfish Tartare Sauce Potato Balls Parsley Butter Pickled Cucumbers Chow-chow Roast Turkey, New England Filling Brown Gravy Cranberry Jelly Lettuce Canadian Dressing Plum Pudding Vanilla Sauce Coffee Nuts Raisins MRS. WILSON'S COOK BOOK 457 No. 2 FOR FAMILY OF SIX Home-made Piccalilli Water-cress Clear Tomato Soup Grilled Oysters Fan Broiled Chicken Bacon Garnish Brown Gravy Currant Jelly Sweet Potato Pone String Beans Lettuce Russian Dressing Mince Pie Coffee Nuts Raisins No. 3 FOR FAMILY OF FOUR Grape-fruit Cocktail Celery Fried Smelts Tartare Sauce Cole Slaw Baked Guinea Hen Brown Gravy Spiced Preserve Baked White Potatoes Creamed Onions Lettuce Sour Cream Dressing Pumpkin Pie Coffee Nuts Raisins 458 MRS. WILSON'S COOK BOOK No. 4 FOR JUST US TWO Grape-fruit Maraschino Panned Oysters Fillet of Halibut Creole Sauce Broiled Squab Bacon Garnish Currant Jelly Browned Sweet Potatoes Mashed Tiirnips Lettuce Mayonnaise Dressing Individual Mince Tarts Coifee Nuts Raisins The marketing list will be as follows for Menu No. 1 : One bunch of celery containingi six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.) Two bunches of radishes. Fifty small oysters for the cocktails, One and one-half pounds of sliced cod. One-quarter peck of white potatoes. One-quarter peck of onions, Fifteen pound turkey. One bunch of parsley. One pound of cranberries. One-half peck of sweet potatoes. Two large cauliflower. One large head of lettuce. Home-made pickled cucumber and chowchow. Home-made plum pudding. One-half pound of almonds. One and one-half pounds of layer raisins. MRS. WILSON'S COOK BOOK 459 FILLET OF CODFISH, TART ARE SAUCE Divide slices into neat fillets and season and roll in flour. Dip in beaten egg and then roll in fine crumbs. Fry until golden brown in hot fat. TARTARE SAUCE i Use eggless mayonnaise as a base for this sauce. Place in a soup plate Three tablespoons of evaporated milk, One teaspoon of mustard. One teaspoon of paprika. One-quarter teaspoon of white pepper. Mix and then beat one cup of salad oil and then add One-half cup of finely chopped parsley. Three onions, grated. One large sour pickle, chopped fine. One tablespoon of vinegar. One teaspoon of salt. Mix well and then serve cold. In preparing the potato balls, use the left-over portion after making the balls into mashed potatoes. Cook the balls in boUing water, usually about ten minutes. Drain and then cover with a cloth to make mealy. Then roll in melted butter and sprinkle with finely chopped parsley. CANDIED SWEET POTATOES Cook the potatoes in their skins and then cool and remove the skins. Now place in heavy iron frying pan One and one-half cups of syrup. One-half teaspoon of cinnamnn. One-half teaspoon of nutmeg. Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes. 460 MRS. WILSON'S COOK BOOK PREPARING THE TURKEY Select a full plump bird rather than a large lean one. Re- move all pin-feathers and then singe and draw. Remove the neck and wash well in plenty^of warm water. Prepare the fol- lowing filling: NEW ENGLAND FILLING Put the coarse outside branches of the celery through the food chopper and add One quart of onions^ One-half bunch of parsley. One and one-quarter pounds of stale bpread. Turn into a bowl and add One level tablespoon of salt. One level teaspoon of pepper. One and one-half teaspoons of poultry seasoning, One-half cup of melted shortening. Mix thoroughly and then fill into the bird. Sew the open- ing with a darning needle and a stout string. Place part of the filling in the front of the breast bone, then draw the flap of skin over to the back and fasten. Now rub the bird well with shortening and pat one cup of flour over the breast, wings, thighs and legs. Place in large roasting pan and place in a hot oven. Let the turkey brown slightly, then turn the breast ' down, reducing the heat to moderate and commence to baste with prepared mixture. Baste every ten minutes, allowing the turkey one-half hour to heat and twenty minutes to the pound or about three and one-half hours. LUM GUM GUE Spread saltine crackers thickly with marshmallow whip. Now spread with jelly and top off with more marshmallow. Cover with finely chopped nuts. Place in hot oven to brown slightly. MRS. WILSON'S COOK BOOK 461 CENTURY CHEESE SANDWICHES One-half cup of cottage cheese, Two pimentoes, chopped fine. One onion, grated. One-half cup of finely chopped parsley. Four tablespoons of mayonnaise dressing. One teaspoon of salt. One teaspoon of paprika. Mix and spread on thin slices of buttered bread. Place a crisp leaf of lettuce between bread crumbs. Cut diagonally' across the sandwich, forming into triangles. Place a slice of pickle on top and serve. FRUIT SANDWICHES Chop fine One-half cup of seeded raisins. One-half cup of figs, stones prunes or apricots. One tablespoon of syrup. One tablespoon of lemon juice. Mix to blend thoroughly, then spread upon the butter-thin crackers. Cover with a second cracker and serve. LACE COOKIES Place in a mixing bowl One cup of syrup. Four tablespoons of shortening. One egg. Three and one-half cups of oatmeal. Three-quarters cup of flour. One level tablespoon of baking powder. One teaspoon of vanilla. Beat just enough to mix, then form into round balls and set three inches apart on well-greased baking sheet. Bake for fifteen minutes in moderate oven. Place one-half teaspoon of marshmallow on each cookie. 462 MRS. WILSON'S COOK BOOK GRANDMOTHER'S FRUIT CAKE Place in a mixing bowl One cup of sugar. One cup of syrup. Three-quarters cup of shortening. Two eggs. Cream until light and then add Three tablespoons of cocoa. One tablespoon of cinnamon. One teaspoon of nutmeg. One teaspoon of allspice. One-half teaspoon of cloves. Three-quarters cup of black coffee, Four cups of sifted flour. Three tablespoons of baking powder, Two cups of seeded raisins, One cup of finely chopped nuts, One-half cup of finely chopped citron. One-half cup of finely dried apricots. One-half cup of finely chopped stoned prunes. Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in an- other one and add one cup of boiling water to the pan in which the cake pan is set. This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired. When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing. MRS. WILSON'S COOK BOOK 463 MORAVIAN FRUIT CAKE Place in a mixing bowl Three-quarters cup of syriip, One-half cup of sugar. One-half cup of shortening, Two tablespoons of cocoa. Two teaspoons of cinnamon. One teaspoon of nutmeg. One-half teaspoon of allspice. One-half teaspoon of ginger. One-half teaspoon of cloves. Three cups of flour. Two level tablespoons of baking powder. Three-quarters cup of milk. One egg. Beat to mix and then add One and one-half cups of seeded raisins. One cup of dried apples, chopped fine. One cup of finely chopped nuts, One-half cup of finely chopped citron. Mix in the fruit thoroughly, then grease the pan and line with paper. Grease and flour the paper. Turn in the cake mixture and bake in a slow oven for one hour. A SMALL FRUIT CAKE Place in a mixing bowl One-half cup of seeded raisins. One-half cup of finely chopped nuts. One-half cup of finely chopped citron. One-half cup of finely chopped apricots. One cup of syrup. One-half cup of brown sugar. One-half cup of shortening. One-half cup of cold cofi'ee. One egg. Two and one-half cups of flour. Two tablespoons of baking powder. Mix thoroughly and bake like a Moravian fruit cake. 464 MRS. WILSON'S COOK BOOK A WAR CAKE OF 1865 Place in a mixing bowl One and one-half cups of molasses. One cup of shortening. One cup of quince or peach preserves. One cup of finely chopped nuts. Three-quarters cup of finely chopped candied orange peel. One-half cup of finely chopped candied lemon peel. Three cups df seeded raisins. One tablespoon of cinnamon. One teaspoon of nutmeg. One-half teaspoon of allspice. One-half teaspoon of cloves. Five cups of sifted flour. Three level tablespoons of baking powder. One egg. One and one-half cups of thin apple sauce. Mix thoroughly and then grease the pan and line with paper. Grease- and flour the paper, turn in the mixture and bake one and one-half hours in a slow oven. TOM-TIDDLE GINGERBREAD Place in a mixing bowl One cup of molasses. One-half cup of brown sugar. One-half cup of shortening. One tablespoon of cinnamon. One teaspoon of ginger. One teaspoon of allspice. Mix and then add One cup of cold coffee. Four cups of sifted flour. Three level tablespoons of baking powder. Beat to mix. Pour into greased and floured baking pan, cover with prepared crumbs and bake in a moderate oven for forty minutes. MRS. WILSON'S COOK BOOK 465 TOASTED CHEESE SANDWICHES Cut bread into strips the width of a finger. Toast them, place a thin slice of cheese on the toast and toast again. Dust with paprika. DELMONTE DRESSING Place in a mixing bowl Four finely chopped pimentoes. One grated onion. Four tablespoons of finely chopped parsley. Seven tablespoons of salad oil. Three tablespoons of vinegar or lemon juice. One teaspoon of sugar, One teaspoon of salt. One teaspoon of paprika. Three tablespoons of catsup. Mix and then serve. Leisurely preparation of the Christmas dinner makes for its success. Each family is an authority in itself as to the choice of the piece de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig, shoulder of fresh pork and the baked ham afford a splendid variety.- SUGGESTIVE MENUS No. 1 Clear Tomato Soup Celery Roast Turkey Filling Brown Gravy Cranberry Jelly Mashed White Potatoes Creamed Onions Cpleslaw Mince Pie Coffee 30 466 MRS. WILSON'S COOK BOOK No. 2 Home-made Pickles Celery Soup Radishes Roast Goose Potato Filling Roast Apples Currant Jelly Sweet Potato Pone Cauliflower Celery and Cabbage Salad Cranberry Pie Coffee No. 3 Olives Celery Pea Soup Baked Fresh Country Shoulder of Pork Brown Gravy Apple Sauce Candied Sweet Potatoes Spinach Lettuce French Dressing Pumpkin Pie Coffee No. 4 Chow-chow Celery Water-cress Oysters on Half Shell Champagne Style Sauce Baked Ham Currant Jelly Browned Sweet and White Potatoes Spiced Cucumber Rings Corn Peas Lettuce Cranberry Roll Coffee MRS. WILSON'S COOK BOOK 467 ROAST GOOSE Select a plump bird and remove the pin-feathers. Singe and draw, then wash well jn warm water, using a vegetable brush to scrub the skin. Plunge into cold water. Now place the goose in a preserving kettle and add One fagot of soup herbs. Two onions. Sufficient boiling water to cover. Bring to a Iboil and cook for three-quarters of an hour. Remove and let cool. Place one-half cup of shortening in a large frying pan and add One and one-half cups of finely chopped onions. Cook until soft and add Two cups of mashed potatoes. One cup of fine bread crumbs. One-half cup of finely chopped parsley. One-half cup of finely chopped celery leaves. One-half cup of finely chopped pimentoes. The meat picked from the neck and giblets, chopped fine, also One teaspoon of thyme. Three-quarters teaspoon of sweet marjoram, One-quarter teaspoon of sage. One-half teaspoon of poultry seasoning. Cook slowly, turning frequently for one-half hour. Cool and then fill the goose. Sew the opening with darning needle and stout string. Fasten the flap and neck, then rub the bird well with plenty of shortening. Dust thickly with flour. Place in a roasting pan in hot oven for twenty minutes, then com- mence to baste, using boiling water. Reduce the heat to mod- erate, turn the goose breast down and cook for two and one-half hours. About one-half hour before removing from the oven, turn the bird on its back and let the breast brown nicely. Lift to a warm plate and garnish with roast or baked apples. To make the gravy, drain nearly all the fat from the pan, add sufficient boiling water and cook for a few minutes. 468 MRS. WILSON'S COOK BOOK PEA SOUP Soak one cup of dried peas in one quart of warm water overnight. In the morning, wash and di'ain> then mince four ounces of salt pork fine. Place in a saucepan and add One and one-half cups of sliced onions. Cook slowly until soft, but not brown, then add the peas and Five pints of cold water. One bunch of soup herbs, One-half teaspoon of poultry seasoning. Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coarse sieve into a bowl and set aside until needed. To serve: Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water. FRESH COUNTRY SHOULDER OF PORK Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add One cup of finely chopped onion. One-half teaspoon of sage, One teaspoon of poultry seasoning. One teaspoon of salt, One-half teaspoon of pepper. Mix well, and then pack into the shoulder. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling Water to make the gravy. MRS. WILSON'S COOK BOOK 469 HUNGARIAN GOULASH Cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water. Cook slowly until tender and then add One-half cup of onions, One carrot, diced. One fagot of soup herbs. When the meat is tender, season with One teaspoon of salt. One and one-half teaspoons of paprika. Thicken the gravy with browned flour and then add one-half cup of sour cream. Garnish with finely chopped parsley. MENUS FOR SIX PERSONS FOR CHRISTMAS DAY BREAKFAST 9 A. M. Grape-fruit Cereal and Cream Broiled Mackerel Parsley Butter Lyonnaise Potatoes Hot Rolls Coffee CHRISTMAS DINNER 4 P. M. Clear Tomato Soup ! Celery Cole Slaw Tuna Fish a la Newburg Potato Balls Sliced Cucumbers Roast Turkey Game Filling Brown Gravy Cranberry Sauce Candied Sweet Potatoes Spinach Corn Lettuce Russian Dressing Individual Plum Puddings Coffee 470 MRS. WILSON'S COOK BOOK Broiled Ham Grilled Potatoes OR BREAKFAST 9 A. M. Sliced Oranges Cereal and Cream Poached Eggs Coffee Parsley Butter Corn Muffins Olives Tomato Sauce Cucumbers DINNER 4 P. M. Celery Pickles Sardine Canape Bouillon Miniature Codfish Balls Parsley Potato Balls Baked Sugar-Cured Ham Currant Jelly Champagne Style Sauce Paprika Potatoes Peas Asparagus Salad Delmonte Dressing Individual Hot Mince Tarts Coffee Almost any choice of meat may replace the turkey or ham. Chicken guinea hen, duck, geese, squabs or baby pig and any one of these will blend very nicely and balance the meal. For six persons prepare the grapefruit early the evening before and then set in the ice box until needed. Use a pre- pared breakfast cereal, such as corn flakes, etc. This eliminates cooking the cereal. MRS. WILSON'S COOK BOOK 471 BROILED MACKEREL Select two medium-sized or three small mackerel and place in a large pan to soak early the day before Christmas. Place the skin side up and cover with warm water. Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight. This will remove the excess salt. In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water. Cook for fifteen minutes for a large mackerel and about ten minutes for small fish. Lift to a hot platter and cover with PARSLEY BUTTER Two ounces of butter, One-half cup of finely chopped parsley, One tablespoon of grated onion. One tablespoon of Worcestershire sauce. Work to a smooth mass, then spread on the fish and serve with a lemon cut in wedge-shaped pieces. TUNA FISH A LA KING Open a can of tuna fish and turn into a china dish. Now place in a saucepan One and one-half cups of milk. Four tablespoons of flour. Stir to blend, then bring to a boil and cook five minutes. Add Three tablespoons of finely minced parsley. One tablespoon of grated onion. One well-beaten egg. One teaspoon of salt. One teaspoon of paprika. Add the tuna fish, which has been broken into large flakes. Heat. When smoking hot, serve in ramekins. Set the ramekin on a tea plate and then place in a small pile four potato balls, which have been rolled in melted butter covered with finely minced parsley, then sliced and well-seasoned cucumbers. 472 MRS. WILSON'S COOK BOOK CLEAR TOMATO SOUP Use One can of tomato soup, One quart of water. One teaspoon of salt. Two tablespoons of grated onion. Two tablespoons of finely minced parsley. Two beef cubes. Heat slowly, then serve with tiny squares of toast. LYONNAISE POTATOES One-half cup of finely chopped onions. One quart of thinly sliced cold-boiled potatoes. Mix and then place one-half cup of shortening in a frying pan and when hot, add the potatoes. Cook slowly until well browned. TO PREPARE INDIVIDUAL PLUM PUDDINGS Take large pudding and mould it into small ones. Set in a double boiler aild heat. FOR MENU NO. 2 Broil or bake the ham. To grill potatoes: Cut them into thin slices and place on a baking pan. Brush with shortening and broil in the gas oven for ten minutes. PAPRIKA POTATOES Select medium-sized potatoes and bake. When ready to serve, split open. Place a piece of butter in each potato and dust with paprika. Use canned asparagus for the salad. MRS. WILSON'S COOK BOOK 473 SARDINE CANAPE Open a large can of sardines and turn on a plate ; let drain. Then cut and toast for each person an oblong piece of bread. Spread with butter. Then lay on the toast two sardines. Sprinkle them with One tablespoon of finely minced pimentoes. One teaspoon of finely minced onion. One teaspoon of finely minced parsley. Serve with wedge-shaped section of sliced ham. Use the bouillon cubes for making the bouillon. MINIATURE CODFISH BALLS One and one-half cups of mashed potatoes, Three-quarters cup of prepared codfish. One onion, grated. One-half cup of finely minced parsley. Mix and then form into tiny balls. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. Roll cooked potato balls in melted butter and parsley, BAKED SUGAR-CURED HAM Boil the ham and then remove the skin and trim. Now place in a bowl One cup of brown sugar or molasses. One tablespoon of cinnamon. One teaspoon of nutmeg. One teaspoon of allspice. One-half teaspoon of thyme. Mix, spread over the ham and bake in a hot oven for one and one-quarter hours. Baste every ten minutes with boiling water. 474 MRS. WILSON'S COOK BOOK NEW YEAR'S MENU BREAKFAST Sliced Bananas Cereal and Cream Codfish Cakes Tomato Sauce Toast Coflfee DINNER Barley Broth with Vegetables Lamb Cutlets, Mentone Mashed Potatoes Mashed Turnips Celery Salad Raisin Pie Coffee SUPPER Radishes Celery Salmon a la King Potato Cakes Coleslaw Chocolate Cake Tea SALMON A LA KING Place in a saucepan Two cups of milk. Six tablespoons of flour. Stir to dissolve, then bring to a boil and cook for 6 minutes. Add one can salmon free from bones and skin. Juice of one lemon. One teaspoon of salt, One-'half teaspoon of pepper. Two well-beaten eggs. Heat to boiling point and serve on toast. MRS. WILSON'S COOK BOOK 475 LAMB CUTLETS MENTONE Have the butcher cut the neck of lamb or mutton for cut- lets. Wipe with a damp cloth and place in a saucepan with Two onions. One quart of boiling water. Cook slowly until tender, then remove the cutlets and flatten well. Roll in flour and then brown in hot fat. Now add one and one-half cups of sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust three level tablespoons of flour over the onions and toss to blend thoroughly. Then add One-half can of tomato soup. Three-quarters of a cup of water. Bring to a boil ; add the cutlets and let simmer for ten min- utes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with one tablespoon of finely chopped parsley. RAISIN PIE Place one package of seedless raisins in a saucepan and add One cup of syrup. Three-quarters of a cup of water. Six tablespoons of cornstarch. Dissolve the starch in the water before adding to the syrup and raisins, then bring to a boil. Cook slowly for five minutes and then cool and use for the pie. When ready to place in the pie add One tablespoon of lemon juice. Grated rind of one-quarter lemon. 476 MRS. WILSON'S COOK BOOK TOMATO SAUCE Place one-half can of tomato soup in a saucepan and add One-hjjlf cup of water. Two level tablespoons of cornstarch. Stir to dissolve the starch and then bring to a boil and cook for five minutes. VIRGINIA STYLE BAKED HAM Purchase a boiled boneless ham and place in baking pan. Open one and one-half pound can of syrup and add Two tablespoons of cinnamon. One tablespoon of nutmeg. One teaspoon of allspice. One teaspoon of cloves. One teaspoon of ginger. Mix well, then spread on the ham and dust lightly with the Hour. Baste frequently with the syrup. Bake in a slow oven for one and one-fourth hours. MENUS FOR THE NEW YEAR'S PARTY Planning a real, old-fashioned watch party to see the old year out and the new one in will afford a real entertainment. Have the folks arrive about 10 o'clock and then pass an hour and a half in dancing, singing and generally having a real good old-fashioned time. Then about 11.45 serve the supper, so that just before midnight all are ready with a toast to the new year. Arrange so that each guest is in his place standing, with a wassail cup in hand, and then at three minutes of 12, darken the room. When 12 o'clock is struck, turn on the lights and drink a Happy New Year. New Year merrymaking is as old as the history of England. There the head of the house assembles the family around the wassail bowl to drink the healths of every one. The Saxon phrase " Wasshael " means " Your health " ; hence the wassail MRS. WILSON'S COOK BOOK 477 bowl. In many of the shires and counties the lads and lassies secure a large bowl and ornament it with ribbons and artificial flowers, and, with this visit the gentry, all the while singing songs suitable to the occasion. AN ENGLISH WASSAIL Place two gallons of cider in a large punch, bowl and add A large lump of ice, One-half dozen bananas^ cut in thin slices, One-half dozen oranges, cut in slices and then in small pieces. One medium-sized bottle of maraschino cherries. Small baked apple. Cut the cherries into tiny bits and use the juice also. Put in one baked apple for each guest. The apples are afterward eaten with a fork. Mix and serve. Here are some suggestions for supper : MENU NO. 1 Celery Olives Home-made Pickles Chicken a la King Potato Croquettes Cheese Crackers Cake Jelly Coffee MENU NO. 2 Radishes Celery Home-made Relishes Virginia Baked Ham Potato Salad Rolls Butter Coffee Cake 478 MRS. WILSON'S COOK BOOK COUNTRY SUPPER Radishes Celery Home-made Relishes Roast Suckling Pig Brown Gravy Apple Sauce Mashed White Potatoes Sauerkraut Coleslaw Bread and Butter Cranberry Pie Coffee An old custom of the new year has been revived — making calls. Folks now visit about on New Year's Day very much in the same way as grandma entertained and kept open house on this day. To serve on New Year's visits : Celery Olives Pimento Sandwiches Baked Ham Sandwiches Celery and Cheese Sandwiches Tea, Coffee or Cocoa Other folks will prefer to entertain with a New Year's din- ner. Perhaps this will give a suggestion: Oysters on Half Shell Celery Ye Olde-tyme Vegetable Soup Boiled Fish Egg Sauce Baked Ham Champagne Style Sauce Browned Potatoes Peas Coleslaw. Mince or Apple Pie Coffee Nuts Raisins MRS. WILSON'S COOK BOOK 479 COD BASSLANO The serving of a fish entree with the Sunday dinner gives just the right zest to the meal. Select two slices of cod or other sliced fish. Cut into small fillets and season and then roll in flour. Dip in beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat and serve with tartare sauce. ROAST LOIN OF PORK Select a five- or six-pound cut and have the butcher remove the entire chine bone. Wipe and place in a baking pan and pat in one cup of flour. Core one apple for each service and place meat in the hot oven. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water. CRANBERRY DUMPLINGS Chop two cups of cranberries very fine and add One-half cup of seedless raisins. One cup of brown sugar. Place in the mixing bowl One and one-half cups of flour, One-half teaspoon of salt. One teaspoon of baking powder. Stiffen to mix and then rub in three tablespoons of shorten- ing and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water ; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce. Many persons like the old-fashioned idea of entertaining on New Year's Day with a real old-time dinner. An ideal num^ 480 MRS. WILSON'S COOK BOOK ber is either eight or twelve persons. Put the full quota of leaves in the dining-room table and pad it nicely. Cover with your best table cloth. A miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate, To serve this meal with one maid, it must be arranged so as to relieve her of the waitress tasks. Mould the butter into balls and arrange the service, allowing at least twenty-two inches between the guests. Place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner. A SUGGESTIVE COLONIAL MENU Oyster Soup Celery Home-made Relishes Roast Beef, Yorkshire Pudding Brown Gravy Horseradish Sauce Mashed Potatoes Buttered Onions Spiced Cantaloupe and Watermelon Rind Beet and Cabbage Salad Plum Pudding Mince Pie Coffee RECIPES FOR TWELVE PERSONS Strain the juice of fifty stewing oysters, then look them over carefully and remove all bits of shell. Wash and then place in a saucepan and add two tablespoons of butter. Now place in a large saucepan Four pints of milk, One pint of oyster liquid. One-half cup of ilour. Stir to dissolve the flour thoroughly and then bring quickly MRS. WILSON'S COOK BOOK 481 to a boil. Bring the oysters quickly to the scalding point ; add to the milk with Two tablespoons of finely minced parsley. One teaspoon of grated onion, One and one-half teaspoons of salt. One-half teaspoon of white pepper. Let simmer slowly for a few minutes. Serve with old-fashioned water crackers. ROAST BEEF YORKSHIRE PUDDING Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a bak- ing pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat. Cooking the meat before the fiame gives it the flavor and appearance of the old-time open-fire roasting. About twenty minutes before serving the meal, place one- half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl Two and one-half cups of milk. Two eggs. Beat to mix thoroughly and then add One and one-half teaspoons of salt, One-half teaspoon of pepper. One teaspoon of grated onion. Two and one-half cups of flour. Two level tablespoons of baking powder. Beat to remove the lumps and then pour into hot, well- greased baking pan about three-quarters of an inch deep. Bake 31 482 MRS. WILSON'S COOK BOOK in a hot oven for twenty minutes, basting three times with the ^ drippings from the roast. Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve. Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan. One-half cup of water. One-half cup, of white vinegar. Five tablespoons of cornstarch. Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add One-half cup of sour cream. One and one-half teaspoons of salt. One teaspoon of white pepper. One small glass of grated horseradish. Heat, stirring frequently, to the boiling point. BEET AND CABBAGE SALAD Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add One cup of finely shredded celery. Two onions, chopped fine. Two green peppers, chopped fine. One cup of mayonnaise dressing, One and one-half teapoons of salt. One teaspoon of paprika. Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form pf a border around each service. MRS. WILSON'S COOK BOOK 483 A market list for twelve persons : Nine pounds of standing rib-loin cut. Fifty oysters. Four branches of celery, Five points of milk. One-half pint of cream for coffee. One-quarter pound of colFee, One-quarter peck of onions, One bunch of beets. One small head of lettuce. Two peppers. Two dozen rolls. One pound of butter. Two eggs. One-half pound of plum pudding. One extra large pie, making twelve small cuts. One-quarter pound of sugar. CORN RELISH Place in a preserving kettle One can of shoepeg corn. One quart of cooked string beans. One quart of cooked lima beans. Eight green peppers, cut in small pieces. One small head of cabbage, shredded fine. One ounce of mustard seed. Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl One cup of flour. One-half cup of yellow mustard. One-half cup of salt. One-half cup of sugar. One ounce of paprika. Two cups of vinegar. Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then, fill into all-glass jars and seal. Store in a cool dry place. 484 MRS. WILSON'S COOK BOOK FOR EIGHT COUPLES In English communities it is the custom to sit up and watch the departing year out and to welcome in the new. The farmers in the north country visit the orchards, while the folk in the highlands visit and return calls. The custom of New Year's calling is very old indeed, and in the years of long ago the Beau Brummels and dandies of the times enjoyed the New Year's calling as a very rare sport. The mummers who are abroad this day follow the ancient custom of dear old Scotland, where these rites have prevailed for many centuries. Toast the old year out and new one in with a loving cup : Ring out the old with all its hate. Ring in the new with love and cheer. Ring on, oh bells of time ; Ring with joy, ere ye be too late. To prepare a loving cup for welcoming the new year for fifteen persons: NEW YEAR'S PUNCH One and one-half gallons of cider. One-half dozen bananas, sliced thin. One small bottle of cherries, cut into bits. Place a large lump in the ice bowl and stir to blend. Serve in tall punch glasses. MRS. WILSON'S COOK BOOK 485 A MIDNIGHT REPAST Oysters a la Newburg Pimento Sandwiches Pickles Celery Salted Nuts New Year's Punch Coffee or Creamed Chicken Delmonte Celery Salad Home-made Pickles Olives Rolls Butter New Year's Punch Tea or Coffee A punch may be made with part grape juice and part lemonade and then the fruit added. OYSTERS A LA NEWBURG For fifteen persons. Look over carefully and then wash one hundred stewing oysters. Drain. Now place in a saucepan One quart of oyster liquid. One quart of milk. Three-quarters cup of flour. Stir to dissolve thoroughly; bring to a boil and cook for five minutes. Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point. Add the prepared sauce with Two onions, minced fine, One tall can of pimentoes, chopped fine. Two well-beaten eggs. One level tablespoon of salt. One and one-half teaspoons of paprika, One-half teaspoon of white pepper. One-half cup of finely chopped parsley. Heat slowly until boiling point is reached and then serve on thick slices of toast. 486 MRS. WILSON'S COOK BOOK PIMENTO SANDWICHES Put One tall can of pimentoes. Two stalks of celery. Eight stalks of parsley,' Two onions, through the food chopper and then add One cup of cottage cheese. Half -cup of mayonnaise. One teaspoon of salt. One teaspoon of paprika. Mix well and then spread the rye bread with the following : Four ounces of butter. Two tablespoons of mayonnaise dressing. One teaspoon of paprika. One-half teaspoon of mustard. Place in a mixing bowl and beat until a cream, then spread the mixture on the loaf and cut in thin slices. Spread the pimento mixture and cover with a second slice of bread. Cut into triangles. CREAMED CHICKEN DELMONTE Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a pre- serving kettle with Two onions. One clove. One carrot, cut in dice. Two branches of celery, cut in small pieces. One fagot of soup herbs. Two and one-half quarts of boiling water. Cover closely and bring to a boil. Simmer slowly until ten- der and then cool in the stock. Now remove the skin and cut MRS. WILSON'S COOK BOOK 487 meat in neat pieces, about one inch square. Place in a large saucepan One quart of chicken stocky Three-quarters cup of flour. Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and One tall can of pimentoes, minced fine. One quart of celery, cut in inch blocks and parboiled. Three well-beaten eggs. One tablespoon of salt. One and one-half teaspoons of paprika. The prepared chicken meat. Juice of two small lemons. Heat until very hot and then serve on toast. Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley. Fresh Fruits and Vegetables ON YOUR TABLE- ALL THE YEAR ROUND It is now possible to serve the same fruits and vegetables on your table in December as in July. Save the excess from your gardens and or- chards in the summer and help solve the winter food problems. "Atlas" E-Z Seal Jars Are real preservers. Being all glass, they are absolutely sanitary, and they are so "E-Z" to close and open, that a child can operate them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes. Manufactured by Hazel-Atlas Glass Company WHEELING, W. VA. INDEX Accompaniment tor lamb and mutton, 323 Admiral aauce, 194 A few pointers about vege* tables, 136 A la mode canadienne, 302 Almond coSee cakes, 23 American sauce, 383 Angel cake, 433 small, 61 Animal cookies, 71 ' Anise seed rusk, 28 Appetizers, 176 Apple and raisin filling tor duck, 346 and rice custard, 113 butter without cider, 430 cake, 100 croquettes, 114 custard pie, 96 dowdy, 93 Apples, baked. 111 spiced, 112 Apricot shortcake, 97 Artichoke fried in batter, 221 HoUandaise sauce, 220 the Jerusalem, 220 vinaigrette, 221 Artichokes, 219 Asparagus and celery salad 287 vinaigrette, 286 Aunt Polly Rives's one-egg cake, 362 A war cake of 1806, 464 B Babas, 27 Baby lima bean croquettes, 74 beans, baked, 73 Bacon and onion sandwiches, 373 Baked apples, 111 baby lima beans, 73 bananas, 227 beans with salt pork, 76 chicken,. 368 and noodles, 344 ■' dried corn, 138 ' eggplant and tomatc/'es, 427 eggs in com cases,' 177 peppers, 325 emince of lamb in green fish, 230 green peppers, 7'1 ham, 269 ' Virginia, 3''.7 omelet, 134 onions, 223 Baked pears, 260 and cranberries, 260 potatoes, 421 prunes, 120, 249 shad, 174 slice of ham, 322 squab, 206 . squash, 140 sugar-cured ham, 473 tomatoes, 426 Chelsea, 142 (cold), 429 Baking, successful, points tor, 3 the bread, 4 Balls, Cousin Hetty's flsh, 363 crab meat, 167 miniature codfish, 473 olive cheese, 189 spinach, 146 Baltimore dressing, 287 Banana custard pie, 226 fritters, 84, 227 ice cream, 226 muffins, 228 pancakes, 228 rice pudding, 188 sauce, 229 shortcake, 96 stuffing for chicken, 227 Bananas a la jamique, 378 baked, 227 tried. 226 Bannocks, 363 Barbecue of boiled ham, 271 Bass, broiled, 316 Dasslano, cod, 478 Batardi sauce, 382 Batter, artichoke fried in, 221 bread, 42 the, 120, 291 tripe fried in, 291 waffle, 37 Bean sausage, 340 soup, 148 Beans, Boston baked, 378 salted, 412 tomatoes and string, 427 Beamaise sauce, 196 Beef, brown pot roast of shin, 318 chili ot, 163 Creole, 134 croquettes, 462 delmonico roast, 322 fillet ot, 262 how to cook com, 264 neck of (Polish style), 444 pot roast of shin (English style), 311 Spanish, 339 stew, 312 Beet and cabbage salad, 482 Beet% buttered and spiced, 341 Belgian rice balls, 110 Belgian pancakes, 36 Bengal curry ot lamb, 326 Betty, brown, 234 orange) 119 raspberry fruit, 186 Beverages, 386 Biscuit, squash, 141 sweet potato, 417 Biscuits, 44 cocoanut, 46 currant, ^44 raisin, i'i rusk or tea, IS sweet, 46 turkey meat, 345 Blackberry pudding, 183 Black nut cake, 7o Blond French dressing, 301 Bohemian relish, 274 sauce, 384 Boiled dressing, 300 hominy with cheese sauce, 104 pork, 157 potatoes, 260 salt cod, 305 Bon-bons, 456 Bone and stuifed shoulder of lamb, 324 Boston baked beans, 378 brown bread, 13, 14, ."'•1 Bouillon, 149 court, 230 Box, dough, 2 Braids, 17 Brains, to prepare, 29,0 Braised celery, 73 onions, 76, 446 oz tails, 877 with baked dried peas, 162 red cabbage, 431 rolled flank steak, 320 sweetbreads, 168 Bran bread, 12 muffins, 39 Bread, batter, 42 ye old Virginia, 436 Boston brown, l3, 14, 351 bran, 12 Brest, 26 buttermilk, 380 California orange, 12 care of, after baking, 5 famous French, to make, 10 . food value ot, 6 graham, 11 griddle cakes, 29 489 490 INDEX Bread, Louisiana, 43 prune, 11 rye, 10 Scotch oat, 11 Southern spoon, 42 the staff of life, 1 wheat entire, 11 yesterday's bran, 379 Breakfast, 328, 337, 338 Christmas, 470 New Year's, 474 Breast of Guinea hen (terra- pin style), 264 Brest bread, 25 Brining cauliflower, 441 Brioche, 24 Broiled bass, 31S chicken, bacon garnish, 200 (Virginia style), 263 hamburg steak, 298 mackerel, 471 oysters, 412 a la Maryland, 421 Virginia, 412 salt mackerel (Flemish style), 307 shad roe, 173 sweet potatoes, 416 Broth, oyster, 243 Brown betty, 234 emince fowl, 354 pot roast of shin beef, 318 sauce, 383 Buckwheat cakes, 29 Buffet supper, 370 Bun, Spanish, 27, 376 Buns, cinnamon, sticky, 20 cocoanut, 23 English bath, 18 plain, 19 St. Nazaire, 21 Butter cream icing, 57 English, 297 French, 296 Italian, 297 Lancaster apple, 430 London, 297 onions fried in, 222 parsley, 225, 471 Swiss,* 297 Buttered and spiced beets, 341 Butterfish, Creole, 337 Buttermilk bag pudding, 187 bread, 380 cheese pie, 381 dustard, 379 doughnuts, 381 Butterscotch pie, 219 Cabbage, braised red, 431 cream, 284 pickled red, 431 pudding, 349 soup, 248 Cake, angel, 433 small, 61 Aunt Polly Rives's one-egg, 852 apple, 100 a war, of 1866, 464 Cake, Uack nut, 70 California prune, 121 cheap fruit, 65 cheese, 69 chocolate layer, 60 cinnamon, 22 Devil's food, 69 Cake for two, 368 fruit, 60, 62, 336 inexpensive, 63 ginger, 52 grandmother's fruit, 462 gutney run potato, 423 loaf, 55 (one-egg), 51 molasses, 58 Moravian fruit, 463 spice, 54 nut honey, 209 orange short, 332 peach, 99 pound, large, 67 small, 67 raisin, 343 Bumanian fruit, 63 small fruit, 463 Swiss crumb, 53 two-layer, 64 white fruit, 65 pound, 66 yeast-raised, how to make, 23 Cakes, almond coffee, 23 bread griddle, 29 buckwheat, 29 cornmeal griddle, 32 drop, 65 English seed, 61 fish, 316 griddle, 28, 36 Vermont rhubarb, 125 honey, 211 Indian griddle, 28 Jack O'Lantem, 335 potato, 269 rice batter, 44 griddle, 30 sausage, 169 squash, 139 sweet potato (Georgia style), 418 Virginia griddle, 341 Galas, 112 Calf's heart a la mode, 291 California orange bread, 12 prune cake, 121 Canadian sauce, 384 Canadienne, a la mode, 302 Canape a la mode, 274 cheese, 273 Italian, 271, 274 la brete, 273 olive, 189 sardine, 473 the, 176 tomato, 273 Candied sweet potato, 418, 469 Candied sweet potatoes with honey, 208 Candy, 464 sugarless, 465 Caramel pudding, 236 sauce, 236 Care of the bread after bak- ing, 6 Carolina com pone, 437 Carrots a la brabanconne, 74 Cartheoth, eggs, 278 Casserole, neck chops in, 433 Cauliflower, brining, 441 salting, 442 Celery, braised, 73 curly, 367 Parisian, 303 pur^e, 242 sauce, 79 soup, 246 Century cheese sandwiches, 461 Charlotte, prune, 122 Russe, 61 Chartreuse, salmon, 806 Cheap fruit cake, 65 Cheese and pepper sandwiches, 373 cake, 69 canape, 273 cutlets, 135 dressing, 288 head, 271 loaf, 270 making scrapple and hogs- head, 433 sandwiches, 136 sauce, 196, 272 Chelsea rabbit, 272 Cherry custard, 186 dumplings, 101 roly-poly, 68 sauce, 81 Chicken a la king, 253 and green pepper sand- wiches, 252 and noodles, baked, 344 and rice cuny, 201 baked, 358 banana stulSng for, 227 broiled (Virginia style), 263 custard, 361 dumplings, 366 fricasse, 2ES gumbo okra, 204 how to prepare for chicken salad or cold cuts, 202 loaf, 202, 356 mousse, 204 poindexter, filling of, 207 pot roast (Cedar hollow style), 201 roast, 203 (si'lit style), 256 roll, 361 salad .landwiches, 205 tamalei, 207 Chili con came, 447 of beef, 163 sauce, 438 Chips, quince, 451 Chocolate butter cream, 61 corastarchi pudding, 188 filling for cakes made from cocoa, 7ii "I never grate chocolate anymore!" 1GIVE xay icings, fillings, pies and puddings "that chocolaty taste" of Runkel's without bother- ing to grate chocolate. Runkel's All-Purpose Cocoa is the finest quality chocolate, already a powder, all ready to use ! You need no special recipes. Just use three level tablespoonfuls (^ oz.) of Runkel's All-Purpose Cocoa instead of each "square"(l oz.) of cooking chocolate. It not only improves the flavor, but saves % the cost. Interesting Dessert ^ook "The New Cocoa Cookery" will be sent you gratis upon request. RUNKEL BROS., Inc. Domestic Science Department 459 West 30th Street, New York City Runkels M-Puipose Cocoa fa-Djmkmg,Baking'*nJCooIdng 492 INDEX Obocolate, how to prepare, 385 icing, 67 layer cake, 60 parfait, 899 pie, 218 rice pudding, 234 sauce, 82, 83 Chop Buey, 321 Chops, 160 to cook, 160 Chow-chow, 448 Chowder, Conecticut fish, SOS salt, 266 Christmas breakfast, 470 dinner, 366, 4S6, 469, 470 goodies, 361 Chuck, the, 309 Cider, apple butter with, 430 jelly pie, 93 sauce (champagne sauce), 382 Cinnamon buns, sticky, 20 cake, 22 toast, 406 Clam cocktail, 268 fritters, 268 (Bed River boathouse style), 267 Clams, 269 deviled, 267 steamed salt oyster or, 266 Clear soup, 241 tomato soup, 472 Cobbler, Southern style, 68 Cocktail, clam, 268 grape-juice, 339 Long Island sound, 316 oyster, 169 rhubarb, 124 to make a, 411 Cocoanut biscuits, 46 buns, 23 icing, 22 pudding, 232 Cod basslano, 479 boUed salt, 305 Cod, salt, Vermont, 307 Coddled eggs, 178 Codfish, creamed, 447 fillet of, tartar sauce, 459 Coffee, 386, 387 a la creme, 389 au lait, 388 custard, parfait style, 85 epicurean Creole, 388 noir, 344 Turkish, 389 Cold spice tongue, 316 Cole slaw, 131, 359 Colonial cream, 185 Congress pie, 94 Connecticut fish chowder, 306 Cooked salad dressing, 128 Cookies, animal, 71 crumb, 235 honey, 210 lace, 461 soft, 60 chocolate, 70 sweet potato, 416 Cooking the fancy cuts, 290 Com, 423 baked dried, 138 beef hash, 317 cases, balced eggs in, 177 cream of, supreme, 249 fritters, 76 for two people, 424 muffins, 41 pudding, 265 relish, 483 salted, 424 scalloped, 77 to dry (Lancaster County recipe), 424 Commeal griddle cakes, 32 sausages, 438 Correct method of boiling meat, 166 temperature tor deep-fat frying, 215 Cottage pudding, 66 Country cheese sandwiches, 136 dressing, 142 style green apple pie, 93 supper, 478 Court bouillon, 230 Cousin Hetty's fish balls, SS3 Crab meat, 166 a la king, 168 au gratin, 170 balls, 167 served in cream, 166 ravlgotte, 168 Crabs, deviled, 246 fried, 167 soft shell, 171 Cranberries, baked pears and, 251 Cranberry conserve, 217 dumplings, 479 jelly, 84, 358 jelly, using syrup, 370 roll, 216, 432 Cream cabbage, 284 chocolate butter, 61 coffee shake, 391 Colonial, 186 finnan haddie, 316 ginger, 126 horseradish sauce, 196 Malvern, 211 of corn, supreme, 249 of cucumber, 249 of onion, 246 of tomato, 247 puffs, 217 sauce, 384 soups, 246 tapioca pudding, 102 Oeamed chicken delmonte, 486 codfish, 447 mushrooms, 75 Creole beef, 164 fried fish, 281 butterflsh, 337 liver and bacon, 320 rice, 109 sauce, 198 tripe, 292 Crescents, 18 Croquettes, apple, 114 baby lima beans, 74 beef, 452 eggplant, 72 lima beans, 182 nut and p^per, 181 potato, 419 sweet potato, 416 turkey, 346 veal, 289 Crullers, 48 Louisiana, 63 or doughnuts, how to fry, 48 Crumb cookies, 236 Crystals, ginger, 454 Cucumber, cream of, 249 salad, 131 sauce, 197 Cup, ginger ale, 391 Cup, how to make the cider, 336 mint, 391 peach, 393 Curly celery, 367 Currant biscuits, 44 sling, 390, Curiy, chicken and rice, 201 of mutton, 161 Custard, buttermilk, 379 cherry, 186 chicken, 361 frozen, 129 cherry, 397 pineapple, 397 straWDeny, 396 honey, 209 macaroni, 267 onion, 224 orange and rice, 118 pie, 91 raspberry cup, 188 rice and apple, 113 sauce, 79 tomato egg, 425 Custards, tmit cup, 102 potato, 420 Cutlet, fish, 306 Outlets, cheese, 136 egg, 177 lamb, mentone, 476 macaroni, 103 to prepare breaded, 289 Dates, to stuff, with ginger, 128 Deep-fat frying, 215 correct temperature for, 216 Delicacies, ginger, 127 prune, 122 Delicious English scones, 46 Delmonico roast beef, 322 Delmonte, creamed chicken, 488 dressing, 465 Desserts, 84 Deviled clams, 267 crabs, 245 egg salad, 288 INDEX 493 Deviled eg^B, Farisienne, 133 oysters, 409 Devil's food cake, 69 Diet to reduce weight, 399 Dinner, .328, 337, 338 Christmas, 366, 456, 469, 470 New Year's, 474 Thanlisgivlng, SSO Dinners, scries of, 404, 405 Dipping, to make chocolate for, 464 to use fondant for, 466 Dish, Polish corn, 436 Dishes, potato, 259 Dodgers, ye Kentucky corn, 436 Dough box, 2 Vienna, straight, 9 Doughnuts, 48 buttermilk, 381 with fruit centre, 48 Doughs, sweet, 26 Dowdy apple, 93 Dow^, New England style, 94 Dressing, Baltimore, 267 blond French, 301 boiled, 300 cheese, 288 cooked salad, 128 country, 142 Delmonte, 465 French, 300 Italian, 283 old English mustard, 285 orange, 119 Ottawa, 287 paprika, 301 pimento, 301 rich boUed salad, 286 Roquefort, 300 Russian, 299 salad, 130 sour cream cucumber, 284 Thousand Islands, 130 Dried fruit, 261 Drinks, summer, 389 Drop cakes, 66 Dry filling, 344 measure, 283 oyster pan, 376, 411 Duck, roast, 256 Dumplings, cherry, 101 chicken, 365 cranberry, 479 for stew, 100 lemon, 08 liver, 76 peach, 99 potato, 421 rhubarb, 126 tomato, 428 E Egg cutlets, 177 lemonade, 390 salad, 130 Eggless mayonnaise, 128 Eggs, 277 a la grenadier, 178 cartheoth, 278 Eggs, coddled, 178 fried, 278 how to cook, 278 pickled, 132 poached, 279 rice bananas and poached, 228 Emince of giblets, 200 Enchildas, 203 English bath buns, 18 butter, 297 dressing for lamb or mut- ton chops, 160 ham pie,' 270 muffins, 39 mustard sauce, 199 rocks, 62 scones, delicious, 46 seed cakes, 61 pepperpot, 446 wassail, 477 water-cress salad, 285 Entire wheat bread, 11 Epicurean creole coSee, 388 Faggot of soup herbs, 162 Fall menu, 328, 337 Family Tlianskgiving dinner for six persons from a New England farm house, 350 Fancy quince marmalade, 449 Farci, oyster, 413 Fats, 212 Feet, just a pig's head and set of, 462 Fillet fish (Southern style), 316 of beef, 262 a la riga, 374 chicken, poindexter, 207 codfish, tartare sauce, 459 Filling and gravy, 344 dry, 344 for duck, apple and raisin, 346 Grandma Perkins's spicy, 357 New England, 460 olive sandwich, 191 prepared, 351 wild game, 344 Finger or sandwich rolls, 17 Fish, 229 baked, 230 cakes, 316 Creole fried, 231 cutlet, 306 fillet (Southern style), 316 fried, 232 (English style), 447 tartare sauce for, 173 grUled, 313 loaf, 304, 814 sauce, 231 shell, 165 souffle, 304 soup, 242, 243, 244 to barbecue; 432 to boil, 229 to broil, 231 to prepare for frying, 313 Fish, tuna a la king, 371, 471 Flour, to prepare corn, 407 FluSy omelet, 280 Flukes, 17 Fondant icing, 66 Food value of bread, 6 For eight couples, 484 menu No. 1, 371 No. 2, 472 Fore quarters, the, 308 Fowl, brown emince, 854 Frapp€ oysters, 411 French bread, famous, to make, 10 butter, 296 dressing, 300 fried onions, 223 sweet potatoes, 416 pancake, 34 pea soup, 152 seasonings, 179 Fresh country shoulder of pork, 468 Fricassee chicken, 255 of rabbit, 77 bananas, 225 crab meat, 166 crabs, 167 eggs, 278 fish, 232 fish (English style), 447 mush, 435 noodles, 104 oysters, 406 pies, 444 pig's feet, 274 rabbit, 78 Fritters, banana, 84, 226 clam, 268 (Red River boathouse style), 267 com, 75 orange, 119 oyster, 413 tomato, 143, 426 Frozen cherry custard, 397 lemon custard, 129 marshmallow pudding, 398 pineapple cus^rd, 397 strawberry custard, 396 Fruit cake, 50, 62, 836 cheap, 66 white, 66 centre, doughnuts with, 48 cup custards, 102 custard sauce, 82 dried, 251 pudding, 233 salad, 131 sandwiches, 461 sauce, 79 soup, 154 whip, 83 Fruits, 250 Frving, 215 deep-fat, 215 to prepare fish for, 313 Galatin a la melba, 86 Garlic, 180 Garnish, vegetable, 298 494 INDEX Gelatine, mince, 86 rhubarb, 125 Gems, sour milk, 39 Glblet gravy, 316 Giblets, emince of, 200 Ginger ale cup, 391 salad, 129 cake, 62 cream, 126 crystals, 454 delicacies, 127 jeUy, 126 Gingerbread, 373 soft, 67 Tom Tiddle, 464 Gloucester cod a la king, 336 Gnocchi di lemolina, 105 Golden brown, 449 Goodies, Christmas, 361 Goose, roast, 467 Goulash, 161 Goulash, Hungarian, 469 Graham bread, 11 Grandma Perkins's spicy Ail- ing, 367 Grandmother's fruit cake, 462 Grape-juice cocktail, 339 tapioca blanc mange, 340 Gravy, filling of, 344 giblet, 346 Green tomato and apple mince, 277 mince, 364 for pie, 428 Griddle cakes, 28, 36 Grilled fish, 313 oysters, 368 on half shell, 169 potatoes, 260 Gue, lum gum, 460 Guinea hen Uarie, 367 pot pie, 254 Gumbo, oyster, 239 Gutney run potato cake, 423 Haddie, cream' finnan, 315 Hallowe'en, 332 Ham, baked, 269 slice of, 322 sugar-cured, 478 Virginia, 317, 476 barbecue of boiled, 271 loaf, 269 roast fresh, 319 Haphazard measuring, 393 Haricot, lamb, 327 Hash, com beef, 317 Tennessee turkey, 206 Hashed-brown potatoes, 423 Havana banana pastry, 226 Head cheese, 271 Heart, calf's a la mode, 291 Hen, breast of guinea (terra- pin style), 254 Herb sauce, 198 Herbs, soup, fagot of, 162 Hind quarters, 308 Hollandaise, mock, 382 sauce, 173, 199 Home-made yeast, 8 Honey and nut bran muffins, 40 Honey and raspberry ade, 212 apple pudding, 212 cakes, 211 cookies, 210 custard, 209 icing, 208 raisin tapioca, 210 recipes, 208 rice pudding, 208 Horseradish sauce, 384 How to bake the pancake, 32 brew a cup of tea, 386 cook com beef, 264 eggs, 278 rice American style, 108 distinguish between lamb and mutton, 324 try crullers or doughnuts, 48 make fmit soup, 164 the cider cup, 335 this delicious rice cake, 112 yeast-raised cake, 23 a fagot of soup herbs, 17» a stock pot, 147 chicken for chicken salad or cold cuts, 202 chocolate, 385 ice cream, 393 recipes, 329 the menu, 367 use leftover lamb, 326 Huckleberry shortcake, 98 Hungarian goulash, 469 Ice cream, 394 how to prepare, 393 water, 397 Icing, butter cream, 67 chocolate, 67 cocoanut, 22 fondant, 66 honey, 208 orange water, 58 plain water, 68 water, 26 White Mountain, 69 If necessary to keep meat three or four days, 261 Indian griddle cakes, 28 rice, 108 Individual lamb potpiea, 327 Irish pancakes, 86 scones, 47 Italian butter, 297 canape, 271, 274 dressing, 283 polenta, 439 rice, 109 Jack o' Lantern cakeg, 336 Japanese rice, 108 Jellied potato salad, 422 Jelly, cranberry, 84, 868 ginger, 126 orange, 86 prune and nut, 121 quince, 460 roU, 61 Jerusalem artichoke, 220 Jewish or kosher mince-meat, 366 Juice, orange, 115 Just a pig's head and set of feet, 462 Kidney, old Philadelphia stewed, 264 pie, 329 La Brete canape, 273 Lace cookies, 461 Lamb and mutton, accom- paniments for, 323 how to distinguish be- tween, 324 baked emince of, in green peppers, 325 Bengal curry of, 325 boiled with ravoli, 326 bone and stuffed shoulder of, 324 cutlets, Mentone, 476 haricot, 327 how to use left-over, 326 roast shoulder of, 822 Lancaster apple butter, 430 Large pound cake, 67 Leftover turkey, 346 Lemon custard pie, 92 dumplings, 98 marmalade, 84 pudding, 236 sauce, 80 Lemonade, egg, 390 Lettuce, try this dressing on plain, 302 Lima bean croquettes, 182 Liver and bacon, Creole, 821 dumplings, 76 Loaf cake, 66 (one-egg), 61 cheese, 270 chicken, 202, 366 fish, 304, 814 ham, 269 meat, 163 oyster, 408 to prepare, 9 Lobster, 171 a la Newburg, 171 Lobsters, to boil, 172 to broil, 172 Loin, to roast, 168 London butter, 297 Long Island deep-sea pie, 174 Sound cocktail, 316 Mrs. G. L. Harting's HOME-MADE JELLIES, PRESERVES and JAMS are different They contain nothing but GRANULATED SUGARand NATURALLY RIPENED FRUIT — as named on label. Only the most clean and sanitary methods are employed in their making. Absolutely Pure, Clean /. and Wholesome /. Note: — Mrs. Wilson personally recommends Mrs. G. L. Harting's Jellies, Preserves, and Jams. 496 INDEX LouiBiana corn bread, 43 crullers, 63 Liim gum gue, 460 Lunn, Sally, 19 Luncheon roUe, 16 LyonnaiBe potatoes, 472 Macaroni and cheese, 106 au gratin, 268 custard, 267 cutlets, 103 mileuse, 266 Neapolitan, 102 olives and cheese, 190 souffle, 106 to prepare, 256 Mackerel, broiled, 471 salt (Flemish style), 307 Maintenon sauce (for au gratin dishes), 195 Making a chocolate sauce using cocoa, 82 scrapple and hogshead cheese, 433 Malvern cream, 211 Mangoes, stuffed pe;)per, 443 Marmalade, fancy quince, 449 lemon, 84 pudding, 184 Roman quince, 450 Scotch orange, 116 sweet red pepper, 440 tomato, 439 Mayonnaise, eggless, 128 Meal eliminates, 405 pudding, 263 Measure, dry, 283 Measuring haphazard, 393 Measurements, 281 Meat, correct method of boil- ing, ISG crab, 166 fried, 166 if necessary to keep three or four days, 261 loaf, 163 puddings, 265 roll, 347 time for roasting in gas broiler, 157 when boiling or stewing, 812 Meatless mincemeat, 362 Meats, 154, 208 roasting and baking, 165 Menu, fall, 328, 337 Menu for family of four, 457 of six, 457 just us two, 468 how to prepare, 367 New Tear's, 474 No. 1, 371, 477 No. 2, 477 suggestive Colonial, 480 winter, 338 Menus for six persons for Ohristmas Day, 469 the New Year's party, 476 Menus, selection of, for fam- ily of ten persons, 466 some suggestive, 333 suggestive, 465 Method, sponge, 5 Mexican chili sauce, 386 Midnight repast, 485 Mileuse, macaroni, 266 Mince gelatine, 86 green tomato, 364 and apple, 277 how to prepare, 360 onion and potato, 222 pie, 369 Minced giblets on toast, 345 Mincemeat, 275 for two, 364 Jewish or kosher,. 365 meatless, 362 New England, 276 orange, 276 ye-olde-tyme, 363 Miniature codfish balls, 473 Mint cup, 391 sauce, 199 Mock cherry pie, 216 hollandaise, 382 turtle soup, 150 Molasses cake, 68 Moravian fruit cake, 463 omelet, 135 spice cake, 64 Moontain buttermilk rye muffins, 261 Mousse, chicken, 204 pineapple, 127 Muffins, 37 ' banana, 228 bran, 39 corn, 41 English, 39 honey and nut bran, 400 mountain buttermilk rye, 261 nut ginger, 40 oatmeal, 38 rice, 42, 375 whole wheat, 378 Mulligatawny, 349 soup, 151 Mush, fried, 436 Yankee, 437 Mushroom sauce, 197 Mushrooms, creamed, 75 to prepare, 372 Mustard sauce, 196, 445 Mutton, 169 curry of, 161 roast, 160 My ideal apple sauce, 114 W Neapolitan, macaroni, 102 Neck chops in casserole, 433 of beef rPollsh style), 444 Nests, sweet potato, 416 New England filling, 460 mincemeat, 276 * New method of making French fried potatoes, 420 New Year's breakfast, 474 dinner, 474 New Year's menu, 474 punch, 484 supper, 474 Noodles, 104 fried, 104 to make, 240 North Carolina peach custard pie, 92 Nut and pepper croquettes, 181 ginger muffins, 40 honey cake, 209 Oatmeal drops, 69 muffins, 38 O'Brien potatoes, 260 Okra, chicken gumbo, 204 Old English mustard dressing, 286 Philadelphia stewed kidney, 264 Virginia shortcake, 97 Olive canape, 189 cheese baUa, 189 filling for meat and poultry, 190 salad, 189 sandwiches, 191 sandwich filling, 191 sauce, 191 Olives, 189 Omelet, 133, 279 baked, 134 fluffy, 280 in tomato cases, 141 Moravian, 134 oyster, 414 plain, 279 Spanish, 178, 280 tomato, 426 Onion and potato mince, 222 cream of, 246 custard, 224 relish, 367 sauce, 194 Onions, 222 baked, 223 braised, 76, 446 French fried, 223 fried in butter, 222 in raMekins, 222 Orange and rice custard, 118 Betty, 119 cream pie, 117 dressing, 119 fritters, 119 ice cream, 395 jelly, 85 juice, 115 mincemeat, 276 preserve in syrup, lie pudding, SSO salad, 116 sauce, 83 shortcake, 332 souffle, 117 syrup, 116 water icing, 68 Oranges, 116 Ottawa dressing, 287 INDEX 497 Oven temperature, 6 Ox tail soup, 151 Oyster broth, 243 cooktail, 169 eauce, 870 fard, 418 fritters, 413 irumbo, 239 loaf, 408 omelet, 414 pan, dry, 375 pie, 170 pur^e of, 243 sauce, 197 tunbale, 414 Oysters a la Newburg, 414, 486 au gratin, Italienne, 407 broiled, 412 a la Maryland, 412 Virginia, 412 deviled, 409 en brochette, 409 frapp€, 411 fried, 408 grilled, 368 on halt shell, 169 on the halt shell, 169 spiced, 408 steamed, 414 salt clams or, 266 tripe and, 168 Pan a la Suisse, 412 a la crouton, 411 dry oyster, 411 Pancake, French 34 how to bake, 32 Pancakes au fait, 34 banana, 228 Belgian, 35 for two, 33 Irish, 36 plain, 38 potato, 377 Swiss onion and potato, 224 Yankee, 380 Paprika dressing, 301 potatoes, 472 Pardue, tomatoes and eggs, 425 Parfait, chocolate, 399 strawberry, 398 Parisian celery, 303 tea, 389 Parisienne, deviled eggs, 133 Parker house rolls, 16 Parsley butter, 225, 471 sauce, 197 Pastry, 86 for custard pie, 89 two, 368 Havana banana, 225 Patties, sweetbreads, 162 Pea pudding, 137 shore pie, 304 souffle, 137 soup, 468 Peach cake, 99 crumb pudding, 184 Peach cup, 393 custard pie, 91 dumplings, 99 ice cream (1 gal.), 394 roll, 218 shortcake, 96 Pear bread pudding, 260 sauce, 260 tarts, 260 Pears, baked, 260 stewed, 262 Peas, pur€e of, 136 Pepper pot, 153 Englisb, 448 Pickled eggs, 182 red cabbage, . 431 tripe, 292, 317 Pie, apple custard, 95 banana custard, 226 buttermilk cheese, 381 butterscotch, 219 chocolate, 218 cider jelly, 93 Congress, 94 custard, 91 English ham, 270 green apple, country style, 93 Guinea hen pot, 264 kidney, 329 lemon custard, 92 Long Island deep-sea, 174 mince, 359 mock cherry, 216 North Carolina peach cus- tard, 92 orange cream, 117 oyster, 170 pea shore, 303 peach custard, 91 rabbit, 78 raisin, 476 squash, 140 turkey pot, 348 Yankee oyster, 409 ye olde-tyme pork, 446 Pies, tried, 444 green tomato mince tor, 428 potato crust tor meat pies, 421 to cook rhubarb for, 123 Pig's feet, fried, 274 Pimento cream sauce, 194 dressing, 801 Pimento sandwiches. 111, 486 Pineapple mousse, 127 sweet potato, 418 Plneappleade, 390 Pinwheels, 22 Plain buns, 19 omelet, 279 pancakes, 33 water icing, 58 Flanked shad, 174 squab, 367 . steak, 320 Plum pudding (Romany style), 234 Poached eggs, 279 on French toast, 132 Points tor successtul bak- ing, 3 Polaska, sweetbreads, 164 Polenta a la Naples, 103 Italian, 439 Polish corn dish, 436 Pone, Carolina com, 437 sweet potato, 358 Popovers, 47, 829 Pork, 157 boiled, 157 fresh country shoulder of, 468 roast loin of, 479 tenderloin, 319 Pot, pepper, 153 roast beef, Spanish, 339 shin beef (English style), 311 the stock, 238 Potato cakes, 259 candied sweet, 417 croquettes, 419 crust for meat pies, 421 cup for salad, 420 custards, 420 dishes, 269 dumplings, 421 pancakes, 87V salad, 422 souffle, 419 Potatoes, 258 au gratin, 419 baked, - 421 boiled, 260 broiled sweet, 416 candied sweet, 459 French fried sweet, 416 grilled 260 hashed-brown, 423 Lyonnaisc, 472 new method tor making French tried, 420 O'Brien, 260 paprika, 472 sweet, 415 white, 419 Pot pies, individual lamb, 327 Poultry, 205 Pound cake, large, 67 small, 67 white, 66 Prepared filling, 361 Preparing the turkey, 460 Prune and nut jelly, 121 bread, 11 Charlotte, 122 delicacies, 122 salad, 120 sauce, 122 Prunes, baked, 120, 249 spiced, 118 Pudding, banana rice, 188 blackberry, 183 cabbage, 349 caramel, 236 chocolate com starch, 188 rice, 234 cocoanut, 232 com, 265 cottage, 66 cream tapioca, 102 32 498 INDEX Pudding, frozen marahmallow, 398 fruit, 233 honey apple, 212 rice, 208 lemon, 235 marmalade, 184 meal, 263 orange, 830 pea, 137 peach crumb, 184 pear bread, 2S0 plum (Romany style), 234 pumpkin, 237 raisin, 236 raspberry crumb, 186, 187 rhubarb and tapioca, 126 rice, 233 roast beef Yorkshire, 481 sauce, 82 snow, 232, 436 spinach, 144 steamed roly-poly, 101 Swedish rice, 110 sweet potato (Kentucky style), 417 vanilla, 187 Welsh cheese, 263 ' West Indies sweet potato, 416 Yorkshire, 442 Puddings, meat, 265 plum, to prepare individual, 472 Puffs, cream, 217 rhubarb, 124 Pumpkin pudding, 237 Punch, New Year's, 487 raspberry, 392 Pur€e, celery, 242 of oysters, 243 of peas, 136 spinach Alsace, 146 tomato, 247 vegetable, 248 Pye, ye old-time oyster, 341- 342 Quarters, hind, 308 Quick breads, 36 Quince chips, 461 jelly, 450 Quinces, 448 Rabbit, Chelsea, 272 fricassee of, 77 fried, 78 ^e, 78 Scotch, 375 sour, 78 Rabbits, 77 Raisin biscuits, 44 cake, 343 pie, 47S pudding, 236 Ramekins, onions in, 222 Ravigotte sauce, 167, 200 crab. 168 Rabbit, Welsh, 272 Ravoli, Iamb boiled with, 326 Raspberry crumb pudding, 186 cup custard, 188 fruit betty, 186 punch, 392 Rasp rolls, 16 Real old Vermont oyster soup, 362 Recipes, 394 for twelve persons, 480 honey, 208 how to prepare, 329 Relish, Bohemian, 274 com, 483 onion, 357 Rhubarb, 123 and raisin conserve, 123 tapioca pudding, 125 cocktail, 124 dumplings, 126 fruit sauce, 123 gelatine, 125 puffs, 124 shortcake, 124 Rice, 106 and apple custard, 113 balls, Belgian, 110 bananas and poached eggs, 228 batter cakes, 44 boiled salad dressing, 286 Creole, 109 griddle cakes, 30 Indian, 108 Italian, 109 Japanese, 108 muffins, 42, 376 pudding, 233 Rich Parker house rolls, 16 Roast beef Yorkshire pudding, 481 cliicken, 203 (split style), 266 duck, 255 fresh ham, 310 goose, 467 loin of pork, 479 mutton, 160 shoulder of lamb, 822 veal, 290 tomatoes, 427 Roasting and baking meats, 156 Rocks, English, 62 Roe, broiled shad, 173 Roll, chicken, 361 cranberry, 216, 432 jelly, 61 meat, 347 S!ach, 218 8, finger or sandwich, 17 luncheon, 16 Parker house, 15 rasp, 16 rich Parker House, 16 Roly-poly, cherry, 68 Roman quince marmalade, 450 Roquefort dressing, 300 Round, 810 steak. 295 Rumanian fruit cake, 63 Rump, 309, 310 steak, 29S Rusk, Anise seed, 28 or tea biscuits, 18 Russian, 26 Russian dressing, 299 rusk, 26 Rye bread, 10 Saboyon sauce, 81 Salad, asparagus and celery, 287 beet and cabbage, 482 cucumber, 131 deviled egg, 288 dressing, 130 cooked, 128 egg, 130 Rnglish water-cress, 286 fruit, 131 ginger ale, 129 jellied potato, 422 olive, 189 orange, 116 potato, 422 cup for, 420 prune, 120 salmon, 132 sardine and potato, 336 shrimp, 293 spinach, 146 stujffed tomatoes with chicken, 429 Sally Lunn, 19, 41 Salmon a in king, 474 chartreuse, 306 salad, 132 sandwiches, 114 Salt, 4 chowder, 266 cod, Vermont, 807 J Kirk, baked beana with, 76 ted beans, 442 com, 424 Salting cauliflowet', 442 Sandwiches, bacon and onion, 373 century cheese, 461 cheese, 136 and pepper, 373 chicken and green pepper, 252 chicken salad, 206 country cheese, 135 fruit, 461 olive, 191 pimento. 111, 485 salmon, 114 sardine, 113 tiger-eye, 280 toasted cheese, 272, 465 Sardine and potato salad, 336 canape, 473 sandwiches, 118 Sausage, bean, 840 cakes, 169 Sausages, commeal, 438 Sauce, admiral, 194 American, 383 Mayoniiaisc and OlivG-NaisfG ODelicio-us- Skndwick Rllei' and I^elisk MANUPACTURKD BY THE SCHLORER DELICATESSEN CO. PHILADELPHIA, PA. \ 7/^/^nn?rj pure food V KJkJ 1 O Ready to Eat MEAT SPECIALTIES. BEST YET LIBERTY BRAND HAMS and BACON AT YOUR PROVISION Insist on seeing the BRAND INDEX 501 Sauce, apple, my ideal, 114 artichoke, Hollandaise, 220 banana, 229 batardi, 882 Bearnaise, 195 blackberry, sweet Epiced, 81 Bohemian, 381 brown, 883 Canadian, 381 caramel, 70 celery, 191 cheese, 196, 272 cherry, 81 chili, 138 chocolate, 82, 83 cider (champagne sauce), 882 cream, 881 horseradJEh, 19fi Creole, 198 cucumber, 197 custard, 79 English mustard, 199 flsh, 231 fruit, 79 custard, 82 herb, . 198 Hollandaise, .173, 199 horseradish, 381 lemon, 80 Maintenon (for au gratin dishes), 19S Mexican chili, 386 mint, 199 mushroom, 197 mustard, 196, IIS olive, 191 onion, 191 orange, 83 oyster, 107 cocktail, 370 parsley, 197 pear, 260 pimento cream, 191 prune, 122 pudding, 82 ravigotte, 167, 200 rhubarb-fruit, 123 saboyon, 81 supreme, 191 sweetened cream, 80 tartare, 198, 169 tomato, 383, 176 to serve with flsh (boiled flsh), 172 vanilla, 80 Virginia, 319 Sauces, 193, 882 Sauerkraut, 110 to can. 111 Saut£ing, 216, 232 Scallions a I'italienne, 303 Scalloped corn, 77 Scones, 16 English, delicious, 16 Irish, 17 Scotch, 16 Scotch oat bread, 11 orange marmalade, 116 rabbit, 375 scones, 16 Scrapple, the, 131 Seasonings, French, 179 Selection of menus for fam- ily of ten persons, 166 Series of dinners, 101-105 menus for one week (breakfasts), 101 (luncheon), 102 Shad, baked, 171 planked, 171 Shake, cream coffee, 391 Shank, 309 SheU flsh, 166 Shortcake, 96 apricot, 97 banana, 96 huckleberry, 98 old Virgbiia, 97 peach, 96 rhubarb, 121 Shoulder clod, 309 Shrimp, 291 salad, 293 Sirloin, 310 steak, 296 Sling, currant, 390 Small fruit cake, 163 pound cake, 67 Snapper, stewed, 291 turtle and, 292 Snow pudding, 232, 135 Soft chocolate cookies, 70 cookies, 60 gingerbread, 67 shell crabs, 171 Some soups using the turkey stock, 318 suggestive menus, 333 Souffle, flsh, 804 macaroni, 106 of spinach, 115 orange, 117 pea, 137 potato, 119 squash, 139 Soup, 237 bean, 118 cabbage, 218 celery, 245 clear, 241 tomato, 472 flsh, 212, 211 French pea, 162 fruit, 151 herbs, fagot of, 162 how to prepare fagot of, 179 mock turtle, 150 mulligatawny, 161 ox tail, 161 oyster, real old Vermont, 362 pea, 168 turkey (Italian), 818 vegetable, 210 Soups, cream, 216 flsh, 213 Sour cream cucumber dress- ing, 281 milk gems, 39 rabbit, 78 Southern spoon bread, 12 style cobbler, 68 Spanish bun, 27, 376 kidney stew, 168 macaroni, 328 omelet, 178, 280 pot roast beef, 330 steak, 462 Spiced apples, 112 oysters, 108 prunes, 118 Spinach, 113 a la bourgeois, 117 a la mode, 111 balls, 116 nests, 116 pudding. 111 salad, 146 (Scotch style), 117 souflle of, 146 with Hollandaise sauce, 145 Sponge cake (one egg), 49 (three eggs), 60 (two egg), 19 method, 5 Squab, planked, 367 Squash, 188 au gratia, 138 baked, 110, 206 biscuit. 111 cakes, 139 Italienne, '110 pie, 110 souffle, 130 Steak, 296 braised rolled flank, 320 broiled hamburg, 295 planked, 320 round, 295 rump, 295 sirloin, 296 Spanish, 162 Steamed oysters. 111 roly-poly pudding, 101 salt oysters dr cums, 266 Stew, beef, 312 dumplings for, 100 Spanish kidney, 168 to prepare a, 211 Stewed pears, 262 snapper, 201 Sticky cinnamon buns, 20 St. Nazaire buns, 21 Stock pot, how to prepare, 117 some soups usmg turkey, 818 to make the, 238 Straight dough Vienna, 9 Strawberry custard tart, 217 ice cream, 306 parfait, 808 String beans, Italian style, fl Stuffed pepper mangoes, 113 tomatoes with chicken salad, 129 Suey, chop, 321 Sugarless candy, 165 Suggestive Colonial menu, 180 menu for family home wed- ding, 26 persons, 7 o'clock dinner, 369 menus, 165 502 INDEX Sununer drinks, 389 Sunshine sauce for vegetables, 144 Supper, 328, 337, 338 buffet, 370 country, 478 for evening affair, 372 New Year's, 474 Supreme sauce, 194 Swedish rice pudding, 110 Sweet biscuits, 46 doughs, 26 potato biscuit, 417 cakes (Georgia style), 418 cookies, 416 croquettes, 416 neste, 416 pineapple, 418 pone, 358 pudding (Kentucky style) 417 potatoes, 416 red pepper marmalade, 440 spiced blackberry sauce, 81 Sweetbread patties, 102 Sweetbreads, braised, 168 polaslca, 164 Sweetened cream sauce, 80 Swiss butter, 297 crumb cake, 63 onion and potato pancakes, 224 Syrup, orange, 115 preserve in, 116 Tails, braised ox, 377 Tamales, chicken, 207 Tapioca, honey raisin, 210 Tartare sauce, 198, 469 for fried fish, 173 Tart, strawberry custard, 217 TartB, pear, 250 Tea, how to brew a cup of, 386 Parisian, 389 Temperature, oven, 6 Tenderloin, pork, 319 Tennessee turkey hash, 206 Terrapin, 294 The batter, 120 canape, 176 fore quarters, 308 real secret, 87 stock pot, 238 Thousand Islands dressing, 130 Tiger-eye sandwiches, 280 Time for roasting meat in gas broiler, 167 Toast, cinnamon, 406 French, poached egg on, 182 minced giblets on, 345 tomato, 429 Toasted cheese sandwiches, 372, 465 To barbecue fish, 432 boil fish, 229 lobsters, 172 broil flsh, 231 lobster, 172 To can sauerkraut, 441 cook rhubarb for pies, 123 turtle and snapper, 293 ve^, 289 dry com (Lancaster County recipe), 424 make a coclctail, 411 brioche using bread, dough, 26 noodles, 105, 204 the famous French bread, 10 meringue, 90 stock, 238 melt chocolate for dipping, 454 pan broil, 157 prepare a stew, 244 brains, 290 breaded cutlets, 289 com flour, 407 fish tor frying, 813 individual plum pud- dings, 472 loaf, 9 macaroni, 256 the mushrooms, 372 roast loin, 158 stuff dates with ginger, 128 use fondant for dipping, 455 Tomato canape, 273 cases, omelet in, 141 cream of, 247 dumplings, 428 egg custard, 426 fritters, 143, 426 marmalade, 439 omelet, 425 ptirfe, 247 sauce, 383, 476 toast, 429 Tomatoes, 426 and eggs, pardue, 425 string beans, 427 au gratin, 426 baked, 426 Chelsea, 142 (cold), 429 eggplant and, 427 country style, 142 roast, 427 Tom Tiddle gingerbread, 464 Tongue, cold spice, 816 Tripe and oysters, 168 Creole, 292 fried in batter, 291 pickled, 292, 317 Try tills dressing on plain let- tuce, 302 Tuna flsh a la king, 371, 471 Turkey, 343 au gratin, 346 croquettes, 346 meat biscuits, 345 pot pie, 348 preparing the, 460 soup (Italian), 348 stocks, some soups using, 348 (terrapin style), 347 utilizing the leftover, 346 Turkish coffee, 889 Turtle and snapper, 292 to cook, 293 Two-layer cake, 64 Utilizing the leftover turkey, 346 Vanilla ice cream, 396 pudding, 187 sauce, 80 Veal, 288 croquettes, 289 roast shoulder of, 290 to cook, 289 Vegetable garnish, 289 pur£e, 248 soup, 240 Vegetables, 72 a few pointers about, 136 a la jardiniere, 376 Vermont rhubarb griddle cakes, 126 Vienna, dough, straight, 9 Vinaigrette, artichoke, 221 asparagus, 286 Virginia broiled oysters, 412 griddle cakes, 841 sauce, 319 style baked ham, 476 W Waffle batter, 37 Waffles, 36 Wassail, an English, 477 Water Ice, 397 icing, 26 Weight, diet to reduce, 399 Welsh cheese pudding, 263 rarebit, 272 West Indies sweet potato pud- ding, 416 What these breakfasts elimi- nate, 402 Wheat bread, entire, 11 Whip, fruit, 83 White fmit cake, 66 mountain icing, 69 potatoes, 419 pound cake, 66 Whole wheat muffins, 378 Why dough falls, 2 Wild game filling, 344 Winter menu, 338 Yankee mush, 437 oyster pie, 409 pancakes, 380 Yearling, 323 Yeast, home-made, 8 Yeast-raised cake, how to make, 23 Ye Kentucky corn dodgers, 436 olde-tyme mincemeat, 363 pork pie, 445 old-time oyster pye, 341-342 Virginia batter bread, 436 Yesterday's bi'an bread, 379 Yorkshire pudding, 442 A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE Converting Dry Measure into Lbs. and Oz. Apples Xpk. 3 lbs. Beans, Lima 3 " String ,.,. 1 " Wax 1 Carrots 3 Cranberries 2 Kale Onions 3 Parsnips 3 Peas, dried 3 " green, unshelled 3 Potatoes, frish 3 " Sweet 3 Tomatoes 3 Turnips Chemes 3 Peanuts 1 8oz. 8 " 8 " 2 " 12 " 9 " 2 " 12 " 8 " 12 " 4 " 12 " 8 " 6 " Iqt. lib. 8oz. 1 « 12 " 12 " 12 " 1 " 9 " 1 " 1 " 6 " 12 " 9 " 14 12 14 10 14 12 10 Ipk. 11 J< lbs. 14 " 6 " 6 " ny^ " 10 " 3 " 12^ " 12^ " n% " 14 " 15 " \m " 15 " 14 " 5'A " Ibu. 45 lbs. 56 " 24 " 24 " 50 « 40 " 12 " 50 " 50 " 45 " 56 " 60 " 54 " 60 " 56 " 22 " The law provides that apples, cucumbers, numerical count. cabbage, pears, peaches may be sold by BOILING MEATS Time Mutton per pound, 20 minutes. Corned Beef . Ham Turkey . Chicken. Fowl Tripe.... FISH Codfish.. Halibut.. Bluefish. Lobster . 30 20 25 20 20 40 Time 15 to>18 min. 30 to 40 VEGETABLES Time Potatoes 20 to 30 min. Asparagus 30 to 25 ". Peas 15 to 20 " String Beans 20 to 30 " Lima "' 30 to 40 " Spinach 15to20 " Turnips 30 minutes. Beets 1 hour. Cabbage 20 minutes. Cauliflower 20 Brussels Sprouts 25 Onions 30 Green Corn 20 Kioe 20 MEATS Beef, ribs, rare per pound, " " well done ... Round of Beef Mutton, lee, rare " *' well done . " loii^ rare Lamb, well done Veal, " " Pork, " " Chicken Goose — BAKING MEATS Time Time 15 min. Fillet, hot oven 45 minutes. 20 " BraisedMeats labours. 20 " Turkey, 8 pounds 2 " 18 " Birds, small, hot oven 15 to 20 min. 20 " Ducks, tame 1 hour. 15 " " wild, very hot oven . . 25 minutes. 20 " 25 " FISH 25 " Time 20 " Large Fish 1 hour, about. 25 " Small " 20 to 30 min. BROILING Time Steak, 1 inch thick 8 to 10 min. " IH" " 10tol5 " Mutton Chops, French 8 minutes. " English 10 " SpringChicken 20 " Time Quail 8 to 10 min. Grouse 15 minutes. Squabs 10 to 15 min. Shad, Bluefish, Trout 15 to 25 " Small Fish 5 to 10 " WEIGHTS AND MEASURES 4 gillB = 1 pint. 2 pints ^ 1 quart. 4 quarts = 1 gallon. 16 ounces =1 pound. }i kitchen cupful = 1 gill. 1 kitchen cupful =>^ pint or 2 gills. 4 kitchen cupfulB= 1 quart. 2 cufifuls of granulated sugar ) ^ , 2yi cupfuls of powdered sugar J ^ 1 tablespoonful of sugar =>^ oz. 1 tablespoonful of butter^ Butter size of an egg =2 oz. 1 cupful of butter = % pound. 4 cupfuls of flour ) , lq,^rt {■=POund. 16 tablespoonfuls of dry material <^ 1 cupful. 16 tablespoonfuls of liquid = 1 cupful. PROPORTIONS 5 to 8 eggs to 1 quart of milk for custards. 3 to 4 eggs to 1 pint of milk for custards. % teaspoonful of salt to 1 quart of milk for custards. 1 teaspoonful of vanilla to 1 quart of milk for custards. 9 nnnnca nt iTplnfitiP t^ \^ qUartS of liquid. ')f cornstarch to 1 quart of milk, baking-powder to 1 quart of flour, ig-powder to 1 cupful of flour.