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Cornell University Library 
 TX 715.R816 
 
 My best 250 recipes, 
 
 3 1924 001 692 288 
 
Cornell University 
 Library 
 
 The original of this book is in 
 the Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924001692288 
 
MY BEST 
 
 250 
 RECIPES 
 
 By Mrs. Sarah Tyson Rorer 
 
 Author of Mrs. Rorer's New Cook Book, 
 Canning and Preserving, and many other 
 popular works on cookery 
 
 ARNOLD AND COMPANY 
 PHILADELPHIA 
 
 llt^S 
 
Copyright 1907 by Sarah Tyson Rorbs 
 All Rights Reserved 
 
CONTENTS 
 
 My Best Twenty Soups 
 
 My Best Twenty Recipes for Fish 
 
 My Best Twenty Ways of Cooking 
 
 Meat ..... 
 My Best Twenty Sauces 
 My Best Vegetable Recipes . 
 My Best Salad Recipes . 
 My Best Ten Fruit Preserves 
 My Best Ten Fruit Desserts . 
 My Best Ten Cold Luncheon Dishes 
 My Best Fifteen Ices 
 My Best Twenty Summer Recipes 
 My Best Twenty Left-Overs . 
 My Best Game and Poultry Recipes 
 My Best Twenty Breads and Biscuits 
 My Best Christmas Candies, Cakes and 
 Puddings 
 
 5 
 17 
 
 29 
 41 
 53 
 59 
 65 
 73 
 81 
 
 89 
 
 97 
 109 
 
 121 
 133 
 
 145 
 
MY BEST 
 TWENTY SOUPS 
 
 It must be understood that clear meat soups 
 
 .do not contain nourishment, but when served 
 
 warm they are stimulating and draw into the 
 
 stomach the gastric secretions which prepare it for 
 
 the heavy food which is to follow. 
 
 Clear soups are the best dinner soups. Soups 
 containing milk, thickening of butter and flour, 
 rice, etc., are nutritious, and make excellent lunch- 
 eon soups. 
 
 HOW CLEAR SOUP SHOULD BE MADE 
 
 Clear soup is made from a shin of beef, or 
 from beef and veal; the latter makes a fine con- 
 somme. Bouillon, also a clear soup, is made from 
 lean beef. Stock is made from lean meat and 
 bone in the proportion of one pound of meat to 
 three-quarters of a pound of bone. Long, slow 
 cooking is necessary to draw out the extractives 
 and to dissolve the gelatine. The fibre of beef, 
 which holds a large proportion of nourishment, is 
 not soluble in water; the albumin is the only 
 nutrient extracted, but in boiling this is coagu- 
 lated and strained out, and is lost to the soup. 
 All bones left from roasts, steaks and the car- 
 
6 My Best 250 Recipes 
 
 casses of poultry should be used for stock and 
 bits of meat. Crack the bones, put them in the 
 bottom of a kettle, cut the meat into small bits, 
 or chop it, and put it on top of the bones ; cover 
 with cold water in the proportion of one quart 
 of water to half a pound of meat and its propor- 
 tion of bone. Bring quickly to the boiling point 
 and skim. An ordinary shin of beef requires five 
 quarts of water, while the leg, from the hind- 
 quarter being heavier, requires seven quarts. 
 Push the kettle to the back of the stove where 
 it will simmer at 180° Fahrenheit for five hours. 
 Make stock twice a week in summer; once in 
 winter. 
 
 To save fuel, make the stock on ironing or 
 baking days, or over the simmering burner of a 
 gas-stove. To have good, clear soup the cooking 
 must be evenly done from beginning to end. If it 
 boils rapidly for five minutes it is clouded; if it 
 drops below the simmering point, 180° Fahren- 
 heit, it is greasy, has a bad flavor, and will not 
 solidify when cold. One hour before the stock is 
 finished add the flavorings — an onion with twelve 
 whole cloves stuck in, two bay leaves, a small 
 carrot chopped fine, a level teaspoonful of celery 
 seed, a teaspoonful of whole peppercorns, and a 
 tablespoonful of salt. At the end of the cooking 
 strain and stand it aside to cool. When cold 
 remove the fat from the surface and it will be 
 
My Best 250 Recipes 7 
 
 ready for use. Stock made in this way will keep 
 a week in winter and three or four days in sum- 
 mer ; from it almost all clear soups are made. 
 
 CONSOMME A LA COLBERT 
 
 Drop poached eggs into hot, clear soup just 
 as you send it to the table. 
 
 CONSOMME WITH MACARONI 
 
 Put small bits of carefully cooked macaroni 
 into hot, clear soup. 
 
 CONSOMME A LA ROYALE 
 
 Beat the whites and yolks of two eggs until 
 well mixed. Add four tablespoonfuls of con- 
 somme, two drops of onion juice, a palatable sea- 
 soning of salt and pepper. Put the mixture in a 
 cup and stand it in hot water until the custard is 
 set. Cut into blocks, and add to hot consomme 
 at serving-time. 
 
 SOUP JULIENNE 
 
 Add all kinds of cooked green vegetables to 
 hot clear soup and serve. 
 
 GERMAN CONSOMME 
 
 Beat two eggs without separating until light ; 
 add six tablespoonfuls of farina slowly, and salt 
 
8 My Best 250 Recipes 
 
 and pepper to taste ; saute in olive oil or suet, cut 
 into blocks, and drop them in hot consomme at 
 serving-time. 
 
 GRANDMOTHER'S SOUP 
 
 Put two level tablespoonfuls of butter and 
 two of flour in a saucepan ; mix. Add a quart of 
 consomme; stir until boiling. Add half a tea- 
 spoonful of salt, a saltspoonful of pepper and a 
 teaspoonful of kitchen bouquet. Beat an egg 
 without separating until light; add half a cupful 
 of grated bread; add this to the boiling brown 
 soup. Stir and boil for a moment, and serve. 
 
 CELERY BISQUE 
 
 Chop fine sufficient celery tops to make half 
 a pint; put them in a saucepan with a pint of 
 water and simmer slowly for fifteen minutes; 
 drain, press perfectly dry. Put this water in a 
 double boiler; add a pint of milk, two level table- 
 spoonfuls of butter rubbed with two of flour ; stir 
 until thick and smooth, and add twenty-five 
 oysters that have been drained and washed. Cook 
 until the gills curl, and serve at once. 
 
 MOCK OYSTER SOUP 
 
 Wash a quarter of a pound of salt codfish; 
 simmer gently for thirty minutes with a quart 
 
My Best 250 Recipes 9 
 
 of water; and six roots of salsify that have been 
 scraped and cut into slices. Remove the codfish; 
 add a pint of milk, a level teaspoonful of salt, a 
 saltspoonful of pepper and two level tablespoon- 
 fuls of butter rubbed with three of flour. Stir 
 the mixture until it reaches the boiling point, and 
 serve with oyster crackers. 
 
 CREAM OF CORN SOUP 
 
 Put a can of corn, a tablespoonful of grated 
 onion, a bay leaf, a level teaspoonful of salt, a 
 quart of milk and a saltspoonful of pepper in a 
 double boiler. Rub together two tablespoonfuls 
 of butter and three of flour ; add to the hot mix- 
 ture, stir constantly until the water boils in the 
 outside boiler; press through a colander, reheat, 
 and serve with croiitons. 
 
 VEGETABLE PUREE 
 
 Put two ounces of suet or olive oil in a sauce- 
 pan. When hot add two tablespoonfuls of 
 chopped carrots, a chopped turnip, half a pint of 
 celery chopped in blocks, one good-sized onion, 
 and half a teaspoonful of red pepper ; stir over the 
 fire until the vegetables are slightly browned ; add 
 a quarter of a cupful of rice and two quarts of 
 cold water ; bring slowly to boiling point and sim- 
 mer gently for one hour. Press through a col- 
 ander. Moisten three tablespoonfuls of cornstarch 
 
lo My Best 250 Recipes 
 
 in half a pint of milk; add this to the mixture; 
 bring to boiling point; add a teaspoonful of salt 
 and a saltspoonful of pepper; take from the fire, 
 stir in a level tablespoonful of butter, and serve 
 with croiitons. 
 
 EAST INDIAN CURRY SOUP 
 
 Put a rounding tablespoonful of butter in a 
 saucepan ; add a good-sized onion sliced, and cook 
 slowly, without browning the butter ; add a large 
 sour apple pared, cored and sliced, a teaspoonful 
 of thyme, a teaspoonful of curry powder, a sprig 
 of parsley, a level teaspoonful of salt and a table- 
 spoonful of lemon juice. Stir; add a quart of 
 good chicken stock and two tablespoonfuls of 
 rice. Cover and simmer gently for fifteen min- 
 utes, and then send to the table without straining. 
 
 EGG SOUP 
 
 Put four tablespoonfuls of washed rice in a 
 quart of good stock and simmer gently for twenty 
 minutes. Press through a sieve, return to the 
 kettle; add a saltspoonful of pepper and half a 
 teaspoonful of salt. Beat the yolks of two eggs ; 
 add a little of the hot soup, and then turn the 
 mixture into the kettle. Stir for a moment, do 
 not boil, take from the fire, and serve with large 
 squares of toasted bread. 
 
My Best 250 Recipes 11 
 
 RABBIT SOUP 
 
 It is a well-known fact that clear soap made 
 from rabbit or Belgian hare, especially the latter, 
 has a greater amount of nourishment than clear 
 soup made from beef and mutton. 
 
 Skin, clean and singe a good-sized hare ; cut 
 oflf the hindlegs and shoulders, divide the remain- 
 ing part into three pieces. Put two tablespoon- 
 fuls of olive oil in a saucepan ; add an onion sliced. 
 Cook slowly without browning. Cut the rabbit 
 into pieces ; roll each piece in flour, drop the pieces 
 in the oil, shake until a golden brown, being care- 
 ful not to brown the oil. Add a bay leaf, a salt- 
 spoonful of celery seed, and two quarts of boiling 
 water ; bring to boiling point and skim ; cover and 
 simmer gently for an hour and a half ; add a level 
 teaspoonful of salt and a saltspoonful of pepper. 
 Take up the hare, remove the meat from the 
 bones, cut it in blocks. Strain the soup, return it 
 to the kettle; add the meat, a teaspoonful of 
 kitchen bouquet and a teaspoonful of mushroom 
 ketchup. Put into a tureen two hard-boiled eggs, 
 and half a lemon cut in thin slices ; pour the soup 
 over this, and serve at once with crescent-shaped 
 croiitons. 
 
 FIFTEEN-MINUTE SOUP 
 
 Put a quart can of tomatoes, a slice of onion, 
 a level teaspoonful of salt, a bay leaf, a blade of 
 
12 My Best 250 Recipes 
 
 mace and a pint of water or stock in a saucepan ; 
 bring to boiling point, and add two level table- 
 spoonfuls of butter rubbed with four tablespoon- 
 fuls of flour; stir constantly until boiling; press 
 through a sieve, reheat, and serve with croutons. 
 
 LENTIL SOUP 
 
 Lentil soup has meat value. Wash the lentils, 
 cover them with cold water, and soak over night ; 
 in the morning, drain. Add a quart of stock, a 
 pint of water, a bay leaf, a sprig of thyme, a salt- 
 spoonful of pepper, a level teaspoonful of salt, and 
 simmer for about two hours, until the lentils are 
 tender. Press through a colander, then through 
 a sieve, and return the puree to the kettle. Rub 
 a tablespoonful of butter and one of flour together, 
 add them to the soup, and stir until boiling. Add 
 a small onion grated, bring tO' boiling point, and 
 turn at once into the soup-tureen. Sprinkle over 
 the soup a tablespoonful of chopped parsley, and 
 serve with croutons. 
 
 To give variety moisten a tablespoonful of 
 flour gradually in a half a cupful of milk, and 
 add it to the soup intead of the butter. 
 
 GERMAN BROWN BROTH 
 
 Scrape and cut into dice two carrots; pare 
 and cut into the same shape one potato; slice an 
 onion. Put four tablespoonfuls of olive oil in a 
 
My Best 250 Recipes 13 
 
 saucepan ; add the vegetables and shake until they 
 are a golden brown. Take them out with a skim- 
 mer and put them in a kettle; add one quart of 
 boiling water, a bay leaf, a teaspoonful of salt and 
 a saltspoonful of pepper. Simmer gently for 
 twenty minutes. Press through a puree-sieve; 
 return to the kettle, and add a teaspoonful of 
 kitchen bouquet. Pour into a hot tureen, and 
 serve at once with a dozen cheese balls. 
 
 BISQUE OF RICE 
 
 Wash half a cupful of rice, throw it into a 
 quart of boiling water and boil rapidly for ten 
 minutes ; drain. Put it in a double boiler with one 
 quart of milk, half a cupful of finely chopped 
 celery and a bay leaf; cover and cook slowly for 
 thirty minutes. While this is cooking cut a good- 
 sized onion into slices, put it with two tablespoon- 
 fuls of olive oil or butter in a shallow frying-pan ; 
 cook slowly until the onion is tender, but not 
 brown; add this to the mixture in the farina- 
 boiler ; press the whole through a colander, return 
 to the double boiler; add hastily a tablespoonful 
 of butter ; press through a fine sieve, and serve. 
 
 CREAM OF SPINACH 
 
 Cut the leaves from two quarts of spinach, 
 wash them thoroughly and throw them in a per- 
 
14 My Best 250 Recipes 
 
 fectly dry soup-kettle; stand the kettle over the 
 fire and stir constantly for fifteen minutes until 
 the spinach is wilted and cooked. Drain, saving 
 the water. Chop the spinach very fine, then press 
 it through a puree-sieve ; add it to the water and 
 a small onion grated ; put this with a quart of milk 
 in a double boiler. Rub a rounding tablespoonful 
 of butter and two of flour together, add them to 
 the milk, stir until smooth ; add a level teaspoonf ul 
 of salt, a saltspoonful of pepper, and if you 
 have it, half a teaspoonful of beef extract that has 
 been dissolved in a little of the soup. Strain at 
 once into a tureen, and serve with croiitons or 
 breadsticks. 
 
 PUREE OF CHESTNUTS 
 
 Shell and blanch a pint of chestnuts; cover 
 them with a quart of boiling water ; add a slice of 
 onion, a little chopped celery, a bay leaf and half 
 a teaspoonful of paprika. Boil gently for thirty 
 minutes. Press through a colander, add a pint of 
 chicken stock and a pint of milk. Allow this to 
 come slowly to the boiling point. Rub together 
 two rounding tablespoonfuls of butter and one of 
 flour; stir this into the soup carefully until you 
 have a perfectly smooth mixture. Add a level 
 teaspoonful of salt. Strain through a fine sieve, 
 reheat, and serve with croiitons. 
 
My Best 250 Recipes 15 
 
 PEANUT SOUP 
 
 Put a quart of milk in a double boiler; add 
 half a pint of peanut butter, a small onion grated, 
 half a cupful of finely chopped celery and a dash 
 of white pepper ; cover and cook slowly for twenty 
 minutes. Moisten a level tablespoonful of corn- 
 starch in a little cold milk; add to the hot soup, 
 stir until smooth and thick. Strain into a hot 
 tureen, add a teaspoonful of paprika, and serve. 
 
MY BEST TWENTY 
 RECIPES FOR FISH 
 
 Select perfectly fresh fish, with firm flesh, 
 bright eyes and gills, and those in full season. 
 Results are always more satisfactory where one 
 kind of fish is not substituted for another in a 
 given recipe. For instance, do not use canned 
 salmon if fresh salmon is called for in the recipe, 
 and expect good results. Nor should haddock be 
 substituted for rock; the flesh is very different 
 both in texture and flavor. Serve potatoes with 
 fish and, when in season, cucumbers, or lettuce 
 with French dressing. 
 
 SALT MACKEREL 
 
 Wash the fish, soak it overnight skin side 
 up. Next morning dry, put it in a wire broiler, 
 and broil, flesh side down, until a golden brown. 
 Turn and broil the skin side quickly. Put on a 
 heated platter, spread with butter that has been 
 rubbed with an equal quantity of lemon juice, and 
 serve. 
 
 CREAMED CODFISH 
 
 Pick apart half a pound of salt codfish, wash 
 it thoroughly in two waters, soak it overnight in 
 
1 8 My Best 250 Recipes 
 
 cold water. Next morning drain, cover with 
 boiling water, and cook below the boiling point 
 for five minutes. Drain and press. Rub one 
 tablespoooful of butter and one of flour together, 
 add half a pint of milk, stir until boiling; add a 
 dash of pepper and the codfish; cover and stand 
 over hot water for ten minutes. Add the beaten 
 yolk of an egg, a quarter of a teaspoonful of pep- 
 per, and serve with plain boiled potatoes. 
 
 PLANKED FISH 
 
 A fish plank should be made of hardwood, 
 sixteen inches long and twelve inches wide. Heat 
 it very hot, place the fish skin side down, dust 
 with salt and pepper, baste with melted butter, and 
 put it in the under oven of the gas stove, or before 
 a wood fire, or on the shelf in a coal oven. Cook 
 quickly for fifteen minutes; baste again, decorate 
 with potatoes a la Duchess, pressed through a 
 star tube ; put it back in the oven and cook until 
 the potatoes are brown. Garnish with parsley and 
 lemon and send to the table. 
 
 DEVILED OYSTERS 
 
 Wash and drain fifty oysters; shake them 
 over the fire until the gills are curled. Drain, 
 saving the liquor. Chop the oysters fine. Rub 
 together one tablespoonful of butter and one of 
 flour ; add the oyster liquor and sufficient milk to 
 
My Best 250 Recipes 19 
 
 make half a pint; stir until boiling. Add the 
 oysters, the yolks of two eggs slightly beaten, a 
 level teaspoonful of salt, a dash of red pepper, a 
 teaspoonful of lemon juice, and a tablespoonful of 
 chopped celery. Turn this in a baking-dish or 
 into individual dishes or shells, cover thickly with 
 soft breadcrumbs and bake in a quick oven until 
 browned. 
 
 FILLETS OF FISH 
 
 Clean a good-sized rock, wash and dry. 
 Hold the flesh firm and with a sharp knife cut it 
 from the bone from tail to head. Turn the fish 
 on the other side and do the same, pressing the 
 flesh firmly with your hand. Cut the flesh in 
 strips about an inch wide ; roll each, fasten with a 
 wooden skewer, dust with salt and pepper. Cook 
 for three minutes in deep, hot fat, drain on brown 
 paper, arrange neatly on a napkin, garnish with 
 parsley and lemon and send to the table. 
 
 SALT CODFISH WITH MACARONI 
 
 Break two ounces of macaroni in two-inch 
 lengths; throw them into boiling water and boil 
 rapidly for thirty minutes; drain. Blanch for 
 fifteen minutes in cold water; then cut in pieces 
 half an inch long. Wash half a pound of boneless 
 salt cod; cut it in dice, cover with cold water. 
 Bring just to boiling point, but do not allow it to 
 
20 My Best 250 Recipes 
 
 boil ; drain, cover again with boiling water and let 
 it stand for five minutes, then drain. Rub 
 together one rounding tablespoonful of butter 
 with one of flour; add half a pint of strained 
 tomato, a tablespoonful of grated onion, half a 
 teaspoonful of salt and a saltspoonful of white or 
 black pepper. Stir until boiling. Add the maca- 
 roni and fish, stand over hot water for five min- 
 utes and serve in a heated dish. 
 
 FRICASSEE OF OYSTERS 
 
 Drain and wash fifty oysters; cook until the 
 gills curl; drain, saving the liquor. Add to it 
 sufficient milk to make a pint. Put two rounding 
 tablespoonfuls of butter and two of flour in a 
 saucepan, mix; add the liquor and milk, and stir 
 until boiling. Add a rounding teaspoonful of salt, 
 a dash of cayenne, and the oysters. Heat over 
 hot water. Beat the yolks of two eggs with four 
 tablespoonfuls of cream, stir them quickly in the 
 oysters; take from the fire, and serve on toast, 
 or in a round dish garnished with triangular 
 pieces of toast; sprinkle finely-chopped parsley 
 over the top. 
 
 TO FRY SMELTS 
 
 Wash the smelts, make a slight opening at 
 the gills with a very sharp knife or scissors ; draw 
 
My Best 250 Recipes 21 
 
 them between the thumb and finger, from tail to 
 head; press the intestines out at the gill opening, 
 keeping the fish whole. Wash and dry and dust 
 with salt and black pepper. Beat an egg until the 
 white and yolk are thoroughly mixed ; add a table- 
 spoonful of water and mix again. Dip the fish in 
 the egg and cover them thoroughly with seasoned 
 breadcrumbs and fry quickly in deep, hot fat. 
 Drain on brown paper ; dish on a napkin and serve 
 with Tartar sauce. 
 
 FISH CHOWDER 
 
 Wash and cut in squares one pound of any 
 white fish; pare, cut in dice three medium-sized 
 potatoes; chop fine one large onion; put in the 
 bottom of a kettle a layer of the potatoes ; then a 
 layer of fish, then tomatoes; add a tablespoonful 
 of onion, half a teaspoonful of powdered thyme, 
 a saltspoonful of salt, a dash of pepper, half a tea- 
 spoonful of celery seed, and so continue until the 
 materials are all used. Have the last layer pota- 
 toes. Pour over a pint of boiling water, cover 
 the kettle and cook over a moderate fire, without 
 stirring, for twenty minutes. Meantime heat a 
 pint of milk in a double boiler ; take the chowder 
 from the fire, and cover the top with crushed 
 water-crackers. Pour over the milk, add a table- 
 spoonful of butter cut in bits, and serve. 
 
2 2 My Best 250 Recipes 
 
 CODFISH BALLS AND CODFISH SOUFFLE 
 
 Pick apart half a pound of salt cod, cover 
 with cold water, bring to boiling point and drain. 
 Cover it again with boiling water and. let stand 
 for five minutes; drain and press; add a pint of 
 hot mashed potatoes, a rounding tablespoonful of 
 butter, a saltspoonful of pepper and the yolks of 
 two eggs; mix thoroughly; form in balls, dip in 
 beaten egg, roll in breadcrumbs and fry in deep, 
 hot fat. Serve plain or with tomato sauce. 
 
 Persons who do not eat fried foods may 
 change the recipe into codfish soufBe by adding 
 the well-beaten whites of the eggs and baking the 
 mixture until a golden brown. 
 
 JERUSALEM FISHBALLS 
 
 Carefully remove the skin and then pick the 
 flesh from a good-sized rock or haddock. Wash 
 the skin, the head and the other rough pieces ; put 
 them in a saucepan; add a quart of water, a bay 
 leaf, a slice of onion, a blade of mace, four cloves 
 and two cloves of garlic, mashed ; cover and sim- 
 mer for one hour. While this is cooking chop the 
 flesh of the fish very fine, adding about twelve 
 blanched and dried almonds, a level teaspoonful 
 of salt, a tablespoonful of grated onion, a salt- 
 spoonful of black pepper. Mix thoroughly, form 
 in balls the size of an English walnut, and drop 
 
My Best 250 Recipes 23 
 
 them in the pot with the fish that is cooking ; cover 
 and cook for thirty minutes. Lift the balls with 
 a skimmer and stand them at once in a very cold 
 place. Strain the stock. Beat six eggs until thor- 
 oughly mixed, add to them gradually the boiling 
 stock, which should now measure three-quarters 
 of a pint; stand the mixture over hot water, stir 
 constantly until thick and jelly-like, take from the 
 fire and press through a fine sieve. Add gradually 
 the juice of three lemons, or half lemon juice and 
 half tarragon vinegar. When ready to serve roll 
 each ball in the dressing ; form them in a pyramid 
 on a square dish or plate, put over the remaining 
 quantity of dressing, garnish with parsley and 
 serve. 
 
 FISH TIMBALE 
 
 Remove the skin and bone from half a pound 
 of halibut or other white fish. Put it twice 
 through a meat-chopper. Add a pint of soft 
 breadcrumbs to a gill of milk; cook to a smooth 
 paste and add it gradually to the fish; add six 
 tablespoonfuls of cream, a level teaspoonful of 
 salt and a saltspoonful of white pepper. Press 
 this mixture through a sieve and then stir in care- 
 fully the well-beaten whites of five eggs. Grease 
 a large mould. Garnish the bottom with chopped 
 parsley or chopped truffles or mushrooms, or 
 nicely cooked green peas; fill the mixture in the 
 
24 My Best 250 Recipes 
 
 mould and stand it in a baking-pan half filled with 
 water ; cover with oiled paper and bake in a mod- 
 erate oven for three-quarters of an hour. When 
 done, turn out on the serving-dish. Pour around 
 either cream, lobster or shrimp sauce. 
 
 HALIBUT A LA FLAMANDE 
 Purchase a small, very thick halibut steak. 
 Wash it in cold water, dry, and dust it with salt 
 and pepper. Cover the bottom of a baking-dish 
 with two tablespoonfuls of chopped onion, two 
 of chopped celery, and one tablespoonful of 
 chopped parsley; put on top the halibut steak, 
 brush with melted butter and bake in a quick oven 
 for thirty minutes. When done lift carefully to 
 a heated dish. Put two tablespoonfuls of butter 
 in a pan, add two tablespoonfuls of flour, mix; 
 add one pint of strained tomatoes; stir until boil- 
 ing; add a level teaspoonful of salt, a saltspoonful 
 of mace and one of black pepper. Strain this 
 around the fish, garnish the top with carefully 
 boiled potato balls, baste with melted butter, dust 
 with finely-chopped parsley and send to the table. 
 
 OYSTER STEW 
 
 Drain, wash and drain again fifty good fat 
 oysters; shake over the fire until the gills curl. 
 Heat a quart of milk in a double boiler, add it 
 hastily to the oysters; take from the fire; add a 
 
My Best 250 Recipes 25 
 
 rounding teaspoonf ul of salt, twelve whole pepper- 
 corns, crushed, two level tablespoonfuls of butter, 
 and, if you like, a dash of cayenne. Serve with 
 oyster-crackers. If thickening is liked rub a 
 tablespoonful of butter with one of flour and add 
 to the milk before adding it to the oysters. 
 
 FISH, HAWAIIAN STYLE 
 
 Clean, wash and dry a three-pound haddock, 
 and dust it with salt and pepper. Put four table- 
 spoonfuls of olive oil or butter in a shallow bak- 
 ing-pan. When hot drop in th^ fish; brown on 
 both sides, then place it in a hot oven and cook 
 slowly for thirty minutes, turning once. While 
 this is cooking put two good-sized potatoes that 
 have been peeled, half a can of tomatoes, a large 
 onion grated, a clove of garlic mashed, a salt- 
 spoonful of ground cloves, and a bay leaf in 
 a saucepan; cook for five minutes and press 
 through a sieve. Add a level teaspoonful of salt, 
 a dash of cayenne, one sweet chilli chopped fine, 
 and a rounding tablespoonful of butter. Place the 
 fish on a heated dish, pour over this mixture, and 
 send to the table with a plate of plain boiled 
 potatoes. 
 
 OYSTER GUMBO 
 
 Singe, clean and cut as for a fricassee one 
 fowl ; put it in a baking-pan ; add one onion sliced, 
 
26 My Best 250 Recipes 
 
 half a pint of water, and bake until tender. Wash 
 and cut in thin slices a quart of young okra ; put 
 it in a saucepan; add a pint of water and cook 
 slowly for half an hour. Lift the chicken to a 
 soup kettle ; add a quart of chicken stock or boil- 
 ing water, and simmer gently for twenty minutes. 
 Add a rounding teaspoonful of salt, a level salt- 
 spoonful of cayenne, and, if you have it, a tea- 
 spoonful of paprika. Add the okra and fifty oys- 
 ters; cover the saucepan, cook for five minutes 
 and send at once to the table. 
 
 BAKED BLUEFISH 
 
 Take the intestines out at the gill opening, 
 wash and dry the fish. Mix half a pint of bread- 
 crumbs with two tablespoonfuls of melted butter; 
 add half a teaspoonful of salt, a saltspoonful of 
 black pepper, and stuff the fish. Then put it in a 
 baking-pan, baste with melted butter, and add 
 half a cupful of boiling water. Dust the fish 
 thickly with flour and bake in a quick oven for 
 three-quarters of an hour, basting several times. 
 Serve with tomato sauce and potato balls. 
 
 POTATO AND FISH TIMBALE 
 
 Cut large potatoes into halves lengthwise. 
 Scoop out the centres, leaving a wall a quarter of 
 an inch in thickness. Stand the potatoes in a 
 baking-pan, baste the sides with melted butter, 
 
My Best 250 Recipes 27 
 
 and bake for twenty minutes. Pick apart a pound 
 of cold cooked fresh codfish. Dust it with a 
 level teaspoonful of salt and a saltspoonful of 
 white pepper. Pour over a tablespoonful of care- 
 fully melted butter and a few drops of onion 
 juice. Mix lightly with a fork. Fill this in the 
 potatoes, dust the tops with breadcrumbs, place 
 in the centre of each a bit of butter, and bake 
 in a quick oven for twenty minutes. Serve 
 cream sauce. 
 
 FISH A LA CREME 
 
 Pick apart sufficient cold boiled fish to make 
 a pint. Rub together a rounding tablespoonful of 
 butter and one of flour; add half a pint of milk, 
 stir until boiling; take from the fire, add the 
 flaked fish, a teaspoonful of salt and a saltspoonful 
 of pepper; toss gently without breaking the fish 
 and stand it over hot water until thoroughly 
 heated. Serve in pate shells or bread boxes. 
 
MY BEST 
 
 TWENTY WAYS OF 
 
 COOKING MEAT 
 
 CREAMED CHIPPED BEEF 
 
 Chip a pound of dried beef very thin and 
 pull it apart in small pieces. If it is very salt 
 soak it in boiling water for fifteen minutes. Put 
 two tablespoonfuls of butter in a frying-pan; 
 add the beef and stir over the fire until thoroughly 
 heated; then sprinkle over it two rounding 
 tablespoonfuls of flour; mix and cook. Add 
 half a pint of stock and half a pint of milk. 
 Stir until boiling. Add a teaspoonful of kitchen 
 bouquet and a dash of pepper. Take from the 
 fire and add the yolk of an egg beaten with four 
 tablespoonfuls of cream. Heat quickly and serve 
 in a deep dish garnished with toast. 
 
 BEEF OLIVES 
 
 Cut a very thin slice of round of beef in 
 strips four inches long and two inches wide. 
 Mix half a cupful of soft breadcrumbs, a tea- 
 spoonful of salt, a tablespoonful of chopped pars- 
 ley, a dash of pepper and a tablespoonful of 
 melted butter. Put a thin layer of this over each 
 
30 My Best 250 Recipes 
 
 little piece of beef; roll and tie tightly. Heat 
 four ounces of suet in a frying-pan; dust the 
 rolls with flour, and brown them in the pan; then 
 put them in a stewing-pan. Add two tablespoon- 
 fuls of flour to the fat in the frying-pan; mix; 
 add a pint of stock or water; when boiling add 
 a teaspoonful of kitchen bouquet, a level tea- 
 spoonful of salt, and strain it over the rolls. 
 Cover and stew gently for an hour and a half. 
 Wash and soak in boiling water a dozen stoned 
 olives. Cut a piece of stale bread in a four-inch 
 cube; dip it in milk or beaten egg, and plunge 
 it in deep, hot fat, or you may toast it in the 
 oven. Stand this in the middle of the platter. 
 After removing the strings heap the beef 
 "olives" around the crouton and strain the sauce 
 over them. Arrange the "olives" in little piles 
 at the ends of the dish. 
 
 MOCK FILLET 
 
 Remove the muscle from a good-sized flank 
 steak and trim it in shape. Cover it with chopped 
 parsley, then with chopped onion, and dust it 
 lightly with pepper. Roll the steak lengthwise, 
 tie it in three places, giving it the shape of a fillet. 
 Put it in a pan with a cupful of chopped celery 
 and onion mixed, a bay leaf and half a pint of 
 stock or water, and a teaspoonful of salt. Bake 
 for one hour in a quick oven, basting frequently. 
 
My Best 250 Recipes 31 
 
 When done dish and remove the strings. Rub 
 together in the pan two tablespoonfuls of butter 
 and two of flour ; add half a pint of strained toma- 
 toes and a half a pint of stock, and stir constantly 
 until smooth. Add a teaspoonful of Worcester- 
 shire sauce, half a teaspoonful of salt, and strain 
 it over the "fillet." Serve with potato croquettes 
 and spinach. 
 
 BRAIZED CALF'S LIVER 
 
 Wash and scald a small calf's liver. Place 
 it in a baking-pan, the bottom of which is well 
 covered with chopped carrot, onion and half a cup- 
 ful of chopped celery tops; add a quart of stock, 
 a teaspoonful of salt and a saltspoonful of pep- 
 per. Cover the pan and bake the liver in a 
 moderate oven for two hours, basting once or 
 twice. While the liver is baking cook in a 
 separate pan two carrots cut in blocks; heat a 
 can of tender peas, and boil carefully a pint of 
 tender celery. Dish the liver, drain the water 
 from the vegetables to the pan in which the liver 
 was cooked; boil rapidly for ten minutes while 
 you rub together two tablespoonfuls of butter and 
 two of flour; add a pint of water from the pan, 
 stir until boiling, and then add a teaspoonful of 
 kitchen bouquet, a level teaspoonful of salt and 
 a saltspoonful of pepper. Put piles of the mixed 
 
32 My Best 250 Recipes 
 
 vegetables at the ends of the platter, strain over 
 the sauce and garnish the dish with triangular 
 pieces of toast. Serve with macaroni or spa- 
 ghetti a la Italienne. 
 
 BEEF CHILLI CON-CANE 
 
 Put six large sweet chillies in the oven until 
 the skin cracks; peel them, remove the seeds and 
 chop the flesh very fine. Cut one pound of beef 
 from the round in cubes of half an inch. Put 
 them in an iron saucepan ; add two tablespoonf uls 
 of olive oil, cover the saucepan and stew in the 
 oil for at least an hour. Then add the chilli, half 
 a pint of thick, strained tomatoes, one large onion 
 chopped fine, two cloves of garlic mashed, and 
 a level teaspoonful of salt ; cover and stew gently 
 for another hour. Serve with rice. 
 
 MASKED CHOPS 
 
 Have mutton chops neatly "Frenched ;" broil 
 them for five minutes over a bright fire. Have 
 ready four potatoes, boiled, mashed and nicely 
 seasoned; heap them neatly on one side of the 
 chops. Dip them in egg, then in breadcrumbs, 
 and fry for about two minutes in deep, hot fat. 
 Arrange the chops on the platter, surround them 
 with nicely cooked and seasoned peas, and trim 
 the bones with paper quills. 
 
My Best 25'o Recipes 33 
 
 CHOPPED STEAK 
 
 Put two pounds of lean beef through a 
 meat-chopper; add two level teaspoonfuls of salt 
 and a saltspoonful of pepper; mix thoroughly 
 and form into one large steak. Broil slowly 
 over a clear fire or in a hot pan; cook on one 
 side, then turn and cook on the other for about 
 ten minutes. Dish on a heated plate, and put 
 over it a tablespoonful of butter and a tablespoon- 
 ful of chopped parsley, or serve with tomato or 
 mushroom sauce. 
 
 WAVERLY COLLARED BEEF 
 
 Corn a six-pound piece of brisket by cov- 
 ering it with brine, sufificiently strong to float 
 an egg, for four or five days. Turn the meat 
 every other day. When ready to cook grate 
 two large carrots, a stick of horseradish, and 
 mix them with half a pint of finely chopped pars- 
 ley. Spread a layer of this on the corned beef, 
 keeping it well to the middle; roll very tightly, 
 fasten with skewers and bind with strong twine. 
 Roll in cheesecloth, place in a kettle, cover with 
 cold water, bring slowly to a boil and simmer 
 at 180° Fahrenheit for four hours. Remove the 
 cheesecloth, put the meat on a tray, place a heavy 
 weight on top and leave it overnight. Next 
 morning cut the strings and remove skewers. 
 In serving cut in very thin slices. 
 
34 My Best 250 Recipes 
 
 BAKED SWEETBREADS 
 
 After washing the sweetbreads and removing 
 the "tubes" put them in boiHng water; add a 
 teaspoonful of vinegar, a teaspoonful of salt, a 
 bay leaf, a slice of onion, and cook gently for 
 three-quarters of an hour. Drain and save the 
 liquor for stock. When the sweetbreads are cool 
 remove the membrane and place them in a baking- 
 pan with half a cupful of chopped celery and half 
 a pint of the boiling stock. Bake in a very quick 
 oven, about 400" Fahrenheit, for three-quarters 
 of an hour, basting frequently. If you have 
 glaze put a little over each sweetbread and put 
 them back in the oven for five minutes to "fix" it. 
 Cover the bottom of the serving-dish with a pint 
 of nicely seasoned green peas. Dish the sweet- 
 breads in the peas. 
 
 CREAMED SWEETBREADS 
 
 Boil the sweetbreads according to the above 
 recipe. When cold pick them apart, rejecting 
 the membrane. Drain, wash and chop fine a 
 can of mushrooms and add them to the sweet- 
 breads. Rub together two tablespoonfuls of but- 
 ter and two of flour ; add a pint of milk, and stir 
 until boiling. Then add a level teaspoonful of 
 salt, a saltspoonful of white pepper, and the sweet- 
 breads and mushrooms. Cover and stand over 
 
My Best 250 Recipes 35 
 
 hot water for twenty minutes. Serve in a border 
 of rice. 
 
 CROWN ROAST 
 
 Trim the bones of a rack of mutton the same 
 as for 'Trenched" chops; cut through almost to 
 the skin and fold around, skin side in, making a 
 crown of the upper part ; fastening it in shape with 
 twine and skewers. Bake in a quick oven for 
 three-quarters of an hour, basting frequently. 
 While it is baking, boil and mash six potatoes and 
 heat a can of peas. When the roast is done 
 remove the fastenings and dish it. Put the 
 mashed potatoes in the centre, using a pastry-bag 
 with a star tube for garnishing the top, and put 
 the peas around the outside of the dish. 
 
 FRENCH CHOPS WITH MUSHROOMS 
 
 Remove the lean portion from twelve mutton 
 chops. Wash and cut in thin slices one pound of 
 fresh mushrooms and put them in a kettle with a 
 tablespoonful of butter, a level teaspoonful of salt 
 and a saltspoonful of pepper; cover and cook 
 slowly for twenty minutes. Moisten a tablespoon- 
 ful of flour with a little milk, add it to the mush- 
 rooms, stir quickly until boiling, and then stand 
 it over hot water for ten minutes while you broil 
 the chops. Have ready toasted a round of bread 
 for each chop ; arrange on a heated platter. Place 
 
36 My Best 250 Recipes 
 
 the chops on the toast, dust them with salt and 
 pepper, pour the mushroom sauce over and send 
 them to the table. 
 
 STEAK A LA BORDELAISE 
 
 Trim a large inch-and-a-half-thick porter- 
 house steak. Rub together a tablespoonful of 
 butter and one of flour, add a pint of good strong 
 stock, a tablespoonful of chopped onion, a bay 
 leaf, a saltspoonful of celery seed, a level tea- 
 spoonful of salt and a saltspoonful of pepper. 
 Bring to the boil and simmer gently for thirty 
 minutes. Bake ten large mushrooms for ten 
 minutes, add them to the sauce, and cover and 
 stand it over hot water while you broil the steak 
 quickly on each side until it is seared, then slowly 
 for twenty minutes. Dish it on a hot platter, 
 dust with salt and pepper. Add a tablespoonful 
 of butter to the sauce, lift the mushrooms, place 
 them over the top of the steak and pour the sauce 
 over all. 
 
 EGYPTIAN CANNELON 
 
 Chop fine two pounds of beef from the 
 round; add and mix two level teaspoonfuls of 
 salt, a saltspoonful of pepper, half a pint of 
 chopped almonds or pine nuts, a tablespoonful 
 of chopped parsley and two tablespoon fuls of 
 
My Best 250 Recipes 37 
 
 grated onion. Form in a compact roll, wrap in 
 a piece of oiled paper, place in a baking-pan, add 
 a cupful of stock and a tablespoonful of butter. 
 Bake and baste, over the paper, for three-quar- 
 ters of an hour. Remove the paper and lift the 
 cannelon to the centre of a platter. Rub together 
 two tablespoonfuls of butter and two of flour in 
 the pan, add a pint of stock, stir until boiling; 
 add a level teaspoonful of salt, and if you have it, 
 two tablespoonfuls of tomato ketchup. Strain 
 this over the roll and garnish with toast. 
 
 FRICEO 
 
 Cut one pound of the round of beef in cubes 
 of one inch; flatten them with a hard blow from 
 a potato-masher. Pare and slice three good-sized 
 potatoes and four onions. Put a layer of pota- 
 toes in the bottom of a baking-dish, then a layer 
 of meat and onions; dust lightly with salt and 
 pepper. Put in another layer of potatoes, meat, 
 onion, salt and pepper. Peel and cut in halves 
 four good-sized tomatoes, chopping fine, put them 
 over the top of the dish and add a tablespoonful 
 of butter cut in pieces. Pour over a half cupful 
 of thick, sour cream. Cover, stand in a pan of 
 boiling water and cook in a slow oven for two 
 hours and a half. 
 
38 My Best 250 Recipes 
 
 FRICANDEAU OF VEAL 
 
 Select a thick slice from a leg of veal weigh- 
 ing from four to six pounds. Cover the bottom 
 of a baking-pan with chopped carrot, onion and 
 celery; add two bay leaves. Bind the veal with 
 a strip of muslin and place it on top of the 
 chopped vegetables, adding a teaspoonful of salt 
 and a pint of boiling stock. Cover the pan and 
 bake the veal in a moderate oven, about 300° 
 Fahrenheit, for four hours, basting once or twice. 
 Dish the veal and garnish it with nicely cooked 
 red beans. Rub together in the pan two table- 
 spoonfuls of butter and two of flour; add half a 
 pint of stock ; stir until boiling. Add a teaspoon- 
 ful of kitchen bouquet, half a teaspoonful of salt, 
 half a teaspoonful of Worcestershire sauce and 
 strain it over the meat. 
 
 MUTTON BALLS 
 
 Remove the meat from a shoulder of mutton, 
 put it twice through a meat-chopper; add and 
 mix two teaspoonfuls of salt, a saltspoonful of 
 pepper and two tablespoonfuls of chopped onion. 
 Form in balls about twice the size of English wal- 
 nuts. Place them in a baking-pan ; pour in a 
 pint of strained stewed tomatoes, add a bay leaf, 
 and on each ball place a piece of butter the size 
 of a pea. Bake in a quick oven for half an hour, 
 basting four times. When done, dish the balls. 
 
My Best 250 Recipes 39 
 
 Add to the sauce a tablespoonful of butter, and, 
 if too thick, four tablespoonfuls of stock. Strain 
 over the balls and garnish with rice. 
 
 BLANQUETTE OF MUTTON 
 
 Cut the meat from a shoulder of mutton in 
 cubes half an inch in size. Put the bones in the 
 bottom of a kettle, add a quart and a half of cold 
 water; bring to boiling point, skim and add the 
 meat. Cover, bring to a boil and simmer for an 
 hour and a half. Rub together two tablespoon- 
 fuls of butter and two of flour; add them to the 
 liquor in which the meat was cooked; stir until 
 boiling, then add a level teaspoonful of salt and 
 a saltspoonful of pepper. Take from the fire, and 
 add the yolks of two eggs beaten with four table- 
 spoonfuls of cream. Reheat but do not boil. 
 Serve this in a border of boiled rice or potato. 
 
 MOCK DUCK 
 
 Remove the large bone from a shoulder of 
 mutton, fill the space with toasted pine nuts or 
 seasoned breadcrumbs and tie it in the shape of a 
 duck. Make the leg and knuckle bone form the 
 neck and bill, and fasten in the blade to represent 
 the tail. Cover with oiled paper, brown in a quick 
 oven for fifteen minutes, and then bake at a mod- 
 erate temperature for one hour. Dish on a bed 
 
40 My Best 250 Recipes 
 
 of cress. Serve with brown sauce and sweet 
 potato croquettes or with rice. 
 
 STUFFED BREAST OF MUTTON 
 
 Make small pockets in a breast of mutton and 
 fill them with chopped celery ; place it in a baking- 
 pan, dust with a teaspoonful of salt and a salt- 
 spoonful of pepper. Add a cupful of water and 
 bake in a quick oven for twenty minutes, then 
 more slowly for one hour. Serve with brown 
 sauce. 
 
MY BEST 
 TWENTY SAUCES 
 
 The pleasures of the table are greatly in- 
 creased by a variety of carefully made sauces; 
 and homely dishes are made sightly by their use. 
 While many sauces may seem elaborate and mys- 
 terious to the uninitiated they are all quite simple 
 when once understood. They may be, however, 
 divided into two classes — the simple, every-day 
 ones, as brown sauce, cream or white sauce, Eng- 
 lish drawn butter, sauce Bechamel with a host of 
 others; and the more elaborate sauces, such as 
 mayonnaise, Bearnaise, sauce tartar, and those 
 savory dish sauces which heighten the flavor of 
 fish, flesh and game. These elaborate sauces are 
 not in the least complicated, but require materi- 
 als and seasonings not usually found in the every- 
 day American kitchen,, and, moreover, require the 
 delicate taste and trained hand of an intelligent 
 cook. 
 
 The chief causes of failure in even the more 
 simple sauces are the use of inferior materials, 
 and the lack of constant stirring and careful atten- 
 tion while the sauce is heating. Lard or suet can- 
 not be substituted for good, sweet butter; corn- 
 
42 My Best 250 Recipes 
 
 starch or coarse flour will not take the place of 
 fine flour. Ingredients must be carefully meas- 
 ured. 
 
 SAUCES ONE OF THE FINE ARTS OF COOKERY 
 
 An untrained cook with an untrained palate 
 cannot make a perfect sauce. Sauces and soups 
 are the fine arts of cookery, and the person who 
 undertakes them must understand tastes and 
 flavors, as well as chemistry. Cold butter put into 
 a hot saucepan spoils the sauce; saucepan and 
 butter must heat slowly together, and the butter 
 must not be left to boil, or both flavor and diges- 
 tibility are spoiled. An iron saucepan will not 
 produce a delicate sauce. Keep a dainty white 
 granite pan especially for sauces. 
 
 Each sauce should be fitted or adapted to the 
 vegetable or meat or fish with which it is to be 
 served. Fish requires a slightly acid sauce; for 
 it either lemon juice or vinegar may be used. 
 Roots used as vegetables, such as turnips, carrots, 
 etc., not containing much nourishment, may be 
 covered with a cream or an egg sauce. Aspara- 
 gus, summer squash, cooked radishes, artichokes 
 are better with sauce Hollandaise. 
 
 One rounding or two level tablespoonfuls of 
 butter and one rounding or two level tablespoon- 
 fuls of flour will thicken half a pint of liquid. 
 The rounding measurements are used in the reci- 
 
My Best 250 Recipes 43 
 
 pes. Seasonings must be added to harmonize with 
 the articles with which the sauce is to be served. 
 Blend the fat and flour, and add the liquid 
 cold, if possible. Stir constantly until the mix- 
 ture boils. This method insures a smooth sauce, 
 prevents the boiling of the butter and more thor- 
 oughly cooks the starch. Eggs must be added 
 after the sauce is taken from the fire; then cook 
 slightly over hot water. Add salt and pepper 
 at last. 
 
 FOR FISH, MEAT AND POULTRY 
 
 WHITE, MILK OR CREAM SAUCE 
 
 Rub together a tablespoonful of butter and 
 one of flour; add half a pint of cold milk, stir 
 until boiling; take from the fire, add half a tea- 
 spoonful of salt and a saltspoonful of white pep- 
 per. Serve with boiled mutton, potatoes, white 
 meats or green vegetables. 
 
 ENGLISH DRAWN BUTTER 
 
 Rub together a tablespoonful of butter and 
 one of flour. Add slowly half a pint of boiling 
 water, beating all the while. Boil for a moment, 
 take from the fire; add half a teaspoonful of salt, 
 a saltspoonful of pepper, and then stir in another 
 tablespoonful of butter. 
 
 Serve with summer squash, stewed cucum- 
 bers or other green vegetables. 
 
44 My Best 250 Recipes 
 
 By adding the juice of half a lemon this 
 sauce will answer nicely for fish. 
 
 CHILLI SAUCE 
 
 Peel, cut in halves and press out the seeds 
 from six good-sized tomatoes ; chop the flesh very 
 fine and drain the pulp in a sieve until dry. Add 
 a saltspoonful of celery seed, a tablespoonful of 
 grated onion, two tablespoonfuls of tarragon 
 vinegar, half a teaspoonful of salt and a drop of 
 Tabasco. Rub the mixing-spoon with a clove of 
 garlic. Stir the mixture for a moment and serve 
 with boiled or broiled lobster, or with cold meats. 
 
 If fresh, sweet, red chillies are at hand put 
 one in the oven until the skin cracks, peel it off, 
 remove the seeds, chop the flesh fine and use it in 
 the place of Tabasco. 
 
 SAUCE HOLLANDAISE 
 
 Heat in a saucepan a slice of onion, a bay 
 leaf, a little chopped celery or a saltspoonful of 
 celery seed, a clove of garlic mashed, and four 
 tablespoonfuls of tarragon vinegar. When re- 
 duced one-half strain and 'cool. Rub together one 
 tablespoonful of butter and one of flour ; add half 
 a pint of boiling water and stir until boiling. 
 Take from the fire; add the yolks of two eggs 
 beaten; reheat; add a tablespoonful of butter cut 
 in blocks, half a teaspoonful of salt, a dash of 
 
My Best 250 Recipes 45 
 
 pepper and the vinegar. Press through a fine 
 sieve. 
 
 This is one of the best of the fish sauces. 
 
 A plain sauce Hollandaise may be made by 
 adding the yolks of two eggs slightly beaten and 
 two tablespoonfuls of tarragon vinegar to English 
 drawn butter. 
 
 SAUCE BEARNAISE 
 
 Beat the yolks of four eggs ; add four table- 
 spoonfuls of olive oil and four of stock; stir and 
 cook over hot water until jelly-like. Be careful 
 or it will curdle. Take from the fire; add half a 
 teaspoonful of salt, a saltspoonful of pepper and 
 the scented vinegar made according to the recipe 
 for sauce Hollandaise. This sauce is served cold, 
 as an accompaniment to broiled steak, or fish, 
 either broiled or planked. 
 
 MAYONNAISE SAUCE 
 
 Put the yolks of two eggs in a cold soup-dish 
 or bowl; beat lightly, add a saltspoonful of salt, 
 and slowly, drop by drop, six tablespoonfuls of 
 olive oil; add a few drops of lemon juice and it is 
 ready for use. 
 
 Where a large quantity of dressing is needed 
 add more oil. Two eggs will hold a pint of oil, 
 providing you add a little vinegar now and then. 
 
46 My Best 250 Recipes 
 
 SAUCE TARTAR 
 
 Chop a tablespoonful of parsley very fine 
 and rub it to a paste. Add it to a mayonnaise 
 sauce; mix and add a tablespoonful of chopped 
 capers, two or three olives chopped very fine, a 
 small gherkin or a tablespoonful of any chopped 
 pickle, and a teaspoonful of onion juice. 
 
 This sauce may be served with lobster cut- 
 lets, broiled or fried fish, deviled crabs or broiled 
 tenderloin. 
 
 CREAM OF HORSERADISH SAUCE 
 
 Add to six tablespoonfuls of grated horse- 
 radish, the yolk of one egg and half a teaspoon- 
 ful of salt; mix thoroughly; add a tablespoonful 
 of good vinegar and then fold in carefully a 
 quarter of a cupful of cream whipped to a stiff 
 froth. If the horseradish is already in vinegar 
 omit the tablespoonful of vinegar and press the 
 horseradish until dry. 
 
 This is one of the nicest of sauces to serve 
 with cold roasted beef or mutton, or with hot 
 or cold corned beef. 
 
 SAUCE VINEGARETTE 
 
 Add to four tablespoonfuls of good con- 
 somme half a teaspoonful of paprika, two table- 
 spoonfuls of tarragon vinegar, half a teaspoon- 
 
My Best 250 Recipes 47 
 
 ful of salt, a teaspoonful of sugar, a tablespoon- 
 ful of capers, a tablespoonful of grated or finely 
 chopped onion and two tablespoonfuls of chopped 
 gherkin. 
 
 Serve this sauce with boiled calf's head, 
 pig's feet or plain boiled lobster. 
 
 CUCUMBER SAUCE FOR FISH 
 
 Pare and grate on a sieve four large crisp, 
 fresh cucumbers; when the pulp is thoroughly 
 drained turn it in a bowl; add a teaspoonful of 
 pepper, one medium-sized onion grated, a level 
 teaspoonful of salt and two tablespoonfuls of tar- 
 ragon vinegar. Mix and stir in just at serving- 
 time six tablespoonfuls of cream whipped to a 
 stiff froth. 
 
 BREAD SAUCE FOR GAME 
 
 Cook half a pint of soft, stale breadcrumbs, 
 a pint of milk, one good-sized onion chopped very 
 fine, a saltspoonful of ground mace, a saltspoonful 
 of paprika and a level teaspoonful of salt for five 
 minutes in a double boiler, stirring constantly. 
 The mixture must be perfectly smooth. Add a 
 rounding tablespoonful of butter; stir until it is 
 melted; add four tablespoonfuls of thick cream 
 and use at once for game or roasted guinea fowl. 
 
48 My Best 250 Recipes 
 
 TOMATO SAUCE 
 
 Put half a can of tomatoes, a slice of onion, 
 a bay leaf and a blade of mace over the fire and 
 cook gently for ten minutes. Rub a tablespoonful 
 of butter and one of flour together and add them 
 to the stewed tomatoes. Stir and cook a moment 
 longer ; add half a teaspoonful of salt and a dash 
 of pepper. Strain and use. 
 
 CREAM TOMATO SAUCE FOR FRIED CHICKEN 
 
 Strain sufficient stewed or canned tomatoes 
 to make half a pint; add a slice of onion, a bay 
 leaf and a blade of mace; cook gently until re- 
 duced one-half. Rub together a tablespoonful of 
 butter and one of flour; add to the tomatoes; 
 cook for a moment. Take from the fire and add 
 half a cupful of very rich milk, half a teaspoonful 
 of salt and a saltspoonful of pepper. Strain and 
 serve. 
 
 CRANBERRY SAUCE 
 
 Wash and pick over a quart of cranberries ; 
 put them in a granite or porcelain saucepan with 
 one pint of cold water ; cover the saucepan, bring 
 to boiling point and boil rapidly for five minutes. 
 Press through a colander. Add one pint of sugar, 
 stir until the sugar is dissolved and turn the sauce 
 out to cool. 
 
My Best 250 Recipes 49 
 
 FRENCH TOMATO SAUCE 
 
 Rub together a tablespoonful of butter and 
 one of flour ; add half a pint of strained tomatoes ; 
 stir and cook five minutes; add a teaspoonful of 
 salt, one of onion juice and half a teaspoonful of 
 ground mace. Rub the mixing-spoon with a clove 
 of garlic; stir and cook the sauce a moment 
 longer ; take from the fire, add five tablespoonfuls 
 of thick cream. Strain through a very fine sieve, 
 and serve with boiled or fried chicken, or chicken 
 cutlets. 
 
 SAUCE BECHAMEL 
 
 Rub together a tablespoonful of butter and 
 one of flour ; fill the cup half full of milk and the 
 remaining half with chicken stock ; stir until boil- 
 ing. Take from the fire; add half a teaspoonful 
 of salt and a dash of pepper. Beat the yolks of 
 two eggs with four tablespoonfuls of cream; stir 
 them in the hot sauce ; reheat ; do not boil or the 
 eggs will "curdle." Use at once. 
 
 This is one of the nicest sauces for chicken, 
 sweetbreads or other white meats. 
 
 APPLE SAUCE 
 
 This sauce is used with roast duck, goose or 
 pork. 
 
 Cut the apples in quarters, remove the cores 
 but do not pare the apples; cut them into thin 
 
50 My Best 250 Recipes 
 
 slices; cover with boiling water, cover the sauce- 
 pan and boil rapidly until the apples are tender 
 but light in color. Press quickly through a col- 
 ander; to each pint add two tablespoonfuls of 
 sugar and stand aside to cool. 
 
 The colander should be rather coarse; apple 
 sauce that is pressed through a sieve becomes dis- 
 colored and heavy. 
 
 BENNET'S SAUCE FOR POULTRY 
 
 Wash a quart of cranberries, put them in a 
 stewing-pan with one pound of tart apples cored, 
 not pared, and cut in thin slices; add a pint of 
 water; cover the saucepan, boil rapidly for ten 
 minutes ; press through a colander ; add one pound 
 of sugar ; stir until the sugar is dissolved and boil 
 for five minutes. 
 
 FOR PUDDINGS AND ICE CREAM 
 LIQUID PUDDING SAUCE 
 
 Mix a rounding tablespoonful of flour with 
 half a cupful of sugar; add hastily half a pint of 
 boiling water ; boil for a moment and pour, while 
 hot, into one egg well beaten. Flavoring of any 
 kind may be added to this sauce — the grated rind 
 and juice of one lemon or orange, or a suspicion 
 of mace, with the juice of half a lemon and a tea- 
 spoonful of vanilla. 
 
My Best 250 Recipes 51 
 
 OUR COOKING SCHOOL SAUCE 
 
 Wash and beat to a cream half a pound of 
 butter; add gradually one cupful of powdered 
 sugar, and, one at a time, the yolks of three eggs. 
 When very light add a gill of boiling water and 
 stir over hot water until the mixture thickens; 
 then take from the fire and add eight tablespoon- 
 fuls of orange juice or other flavoring. Or add 
 nutmeg and a little lemon juice. 
 
 Use this sauce for plum or any rich boiled 
 pudding. 
 
 NUN'S BUTTER 
 
 Wash, by pressing under water, a quarter 
 of a pound of butter; beat to a cream, and add 
 gradually half a pound of powdered sugar. When 
 very light drop in the unbeaten white of one egg, 
 beat for five minutes, add the second white and 
 beat for five minutes again. Put the mixture in 
 the serving-dish, dust it with grated nutmeg and 
 stand on the ice. 
 
 Serve this sauce with dumplings or hot pud- 
 dings. 
 
 CHOCOLATE SAUCE 
 
 This is usually served hot as a sauce for ice 
 cream. 
 
 Put four ounces of grated chocolate, one cup- 
 ful of sugar and half a cupful of milk over the 
 fire ; stir until the sugar is dissolved, and boil until 
 
52 My Best 250 Recipes 
 
 the mixture forms a soft ball when dropped into 
 ice water. 
 
 This sauce should be served at once. 
 
 GOLDEN SAUCE 
 
 This sauce is also served with ice cream. 
 Put a pint of cream in a double boiler ; when hot 
 add the yolks of three eggs thoroughly beaten 
 with half a cupful of sugar ; cook a moment ; take 
 from the fire and add a tablespoonful of gelatine 
 that has been soaking for fifteen minutes in half 
 a cupful of cold milk. Strain, and when cold add 
 the flavoring, which may be the juice and grated 
 rind of an orange, vanilla or any flavoring in 
 common use. 
 
MY BEST 
 VEGETABLE RECIPES 
 
 Vegetables, as well as animal foods, contain 
 nitrogenous substances. Fats are well repre- 
 sented, and while they resemble in chemical com- 
 position the animal fats, the fact remains that they 
 produce less heat on combustion. They contain 
 more olein and less of the solid components. To 
 the vegetable kingdom we look for our carbohy- 
 drates, sugars and starches — both difficult mate- 
 rials to cook well. The remaining constituents, 
 mineral salts, have great dietetic importance ; they 
 are easily dissolved and lost in cooking. Potash 
 in green vegetables is more abundant than soda; 
 rice, however^ contains a liberal allowance of the 
 latter. Use salt with green vegetables and pota- 
 toes, but not with rice. Vegetable foods are rec- 
 ommended to persons with gouty diathesis and 
 those inclined to uric acid conditions or rheuma- 
 tism. Vegetable proteids do not yield uric acid. 
 
 All vegetables should go over the fire in boil- 
 ing water. Green vegetables must be cooked in 
 salted water; underground vegetables and those 
 containing starch in unsalted water. They must 
 boil from the time they go over the fire until they 
 are drained All vegetables containing sulphur, 
 
 S3 
 
54 My Best 250 Recipes 
 
 as cabbage, onions and turnips, must be cooked in 
 uncovered saucepans, or they will give off unpleas- 
 ant odors. Add butter or fat after they are taken 
 from the fire. All starchy vegetables are rendered 
 difficult of digestion when cooked in heated fat. 
 
 TO COOK RICE 
 
 Wash half a pound of rice through several 
 cold waters; drain, and stand it aside for thirty 
 minutes. Sprinkle it slowly in two quarts of rap- 
 idly boiling water; boil continuously for fifteen 
 minutes ; drain, pour over a cupful of cold water, 
 toss it with a fork, and stand it in the oven for 
 ten minutes to dry. 
 
 Serve in an uncovered dish. 
 
 MY FAVORITE SPAGHETTI 
 
 Grasp half a pound of spaghetti in your hand, 
 put the ends down in a kettle of boiling water, 
 and as they soften, slightly press until the whole 
 is under the water. Shake it apart with a fork, 
 add a teaspoonful of salt, and boil rapidly for 
 twenty minutes. Drain, throw it in cold water 
 for fifteen minutes, and drain again. Return it 
 to the kettle, cover with a pint of good stock to 
 which you have added a teaspoonful of beef ex- 
 tract. Cook slowly for twenty minutes; add a 
 level teaspoonful of salt, two rounding tablespoon- 
 fuls of butter, and two tablespoonfuls of tomato 
 
My Best 250 Recipes 55 
 
 paste mixed with half a cupful of good cream. 
 Stir constantly until it reaches the boiling point. 
 Turn on a large platter, and pass with it grated 
 parmesan. 
 
 SUMMER SQUASH 
 
 Cut the squash in eighths; take of? the rind 
 and cut each piece into cubes of about one inch. 
 Throw them into boiling, salted water, and cook 
 slowly for thirty minutes until transparent. Drain 
 carefully in a colander, dish, and cover with cream 
 or Hollandaise sauce. 
 
 STUFFED POTATOES 
 
 Wash four large potatoes andcafthem into 
 halves crosswise. With a "scoop" take out the 
 centres, leaving a wall at le^st half an inch thick. 
 Bake these shells in a hot oven for twenty min- 
 utes. Chop sufficient meat to make a pint ; add a 
 level teaspoonful of salt, a saltspoonful of pepper, 
 a tablespoonful of grated onion, a tablespoonful 
 of chopped parsley; add sufficient stock to make 
 the mixture moist (about half a cupful). Re- 
 move the potatoes from the oven; fill the shells 
 with this mixture, rounding it up; dust them 
 lightly with breadcrumbs and bake until browned. 
 Serve as a supper or luncheon dish. 
 
 Sweet potatoes may be used in place of white 
 if preferred. 
 
56 My Best 250 Recipes 
 
 HASHED BROWN POTATOES 
 
 Hash sufficient cold boiled potatoes to make 
 a pint ; add a level teaspoonful of salt, a saltspoon- 
 ful of pepper, and about four tablespoonfuls of 
 cream. Put a tablespoonful of butter in a shallow 
 frying-pan; when hot turn in the potatoes; pack 
 them down smooth and even with a spatula ; cook 
 slowly until they are thoroughly browned on the 
 bottom. Fold them over as you would an omelet, 
 and turn them on a heated dish, 
 
 TOMATOES, FRENCH FASHION 
 
 Scald and peel small, solid tomatoes ; to each 
 six allow half a pint of cream sauce made by rub- 
 bing together a rounding tablespoonful of butter 
 and one of flour ; add half a pint of milk ; stir until 
 boiling. Take from the fire, add a level teaspoon- 
 ful of salt and a saltspoonful of pepper. Put 
 a tablespoonful of the sauce in the bottom of a 
 custard-cup ; then put in a tomato and cover with 
 another tablespoonful of sauce ; dust the top with 
 breadcrumbs; stand the cups in a pan of boiling 
 water, and bake in a moderate oven for half an 
 hour. Serve in the cups. 
 
 STUFFED TOMATOES 
 
 Cut a slice from the stem ends of the toma- 
 toes ; scoop out the seeds and a portion of the hard 
 centres. To each six good-sized tomatoes allow 
 
My Best 250 Recipes 57 
 
 a pint of breadcrumbs', a tablespoonful of chopped 
 parsley, a tablespoonful of grated onion, a level 
 teaspoonful of salt, a saltspoonful of pepper, and 
 two tablespoon fuls of melted butter; mix, stuff 
 this in the tomatoes, heaping it slightly. Stand 
 them in a baking-pan, add half a cupful of water, 
 and bake in a slow oven for three-quarters of an 
 hour, basting once or twice with a little melted 
 butter. 
 
 CORN PUDDING 
 
 Score down the centre of each row of grains 
 of twelve ears of corn, and with a dull knife press 
 out all the pulp. Separate four eggs, beat the 
 yolks; add half a pint of milk; pour this slowly 
 into half a pint of flour; when perfectly smooth 
 strain the mixture into the corn; add a level tea- 
 spoonful of salt, a saltspoonful of pepper, and fold 
 in carefully the well-beaten whites. Pour the mix- 
 ture in a shallow, greased baking-pan, and bake 
 in a moderate oven for thirty minutes. Serve at 
 once. 
 
 This is a nice accompaniment to roasted beef. 
 
 STEWED TURNIPS 
 
 Pare and cut the turnips into dice. Put them 
 in boiling, unsalted water, and cook below the 
 boiling point, about 180° Fahrenheit, until trans- 
 parent and white. New turnips require about 
 
58 My Best 250 Recipes 
 
 twenty minutes, old ones forty-five minutes. 
 Drain, turn in a heated dish, and cover with cream 
 sauce. 
 
 SPINACH 
 
 Wash the spinach through several cold 
 waters; pick the leaves from the roots, shake 
 them until dry. Throw them in a hot kettle, cover 
 with a quart of boiling water, add a level teaspoon- 
 ful of salt, boil rapidly for five minutes ; drain. 
 Put the spinach back in the kettle, cover, and 
 steam gently for fifteen minutes longer. Drain, 
 press slightly, and chop very fine; then press the 
 whole through a colander, in a granite or por- 
 celain saucepan. To each peck of spinach add 
 two tablespoonfuls of butter, a level teaspoonful 
 of salt, two tablespoonfuls of good stock, a table- 
 spoonful of cream, and a dash of pepper ; stir care- 
 fully until very hot. Pack the mixture in a heated 
 bowl to mould, and turn it on a round dish. Have 
 ready cut in eighths some hard-boiled eggs; ar- 
 range these on top of the spinach, garnish the 
 dish with triangular pieces of buttered toast, and 
 send at once to the table. 
 
 Cook kale in precisely the same manner. 
 
MY BEST 
 SALAD RECIPES 
 
 A dinner salad is composed of daintily cooked 
 or raw green vegetables, dressed with French 
 dressing — about four or five parts of oil to one of 
 vinegar, with seasonings to harmonize with the 
 materials over which it is to be poured. For 
 instance, finely shaved cabbage, one of the dain- 
 tiest of dinner salads, is much more palatable and 
 attractive when seasoned with finely chopped or 
 pounded mint, or mint sauce. Lettuce is decidedly 
 better with a suspicion of garlic or onion ; chicory 
 with a drop or two of Worcestershire sauce. Gar- 
 lic is an excellent flavoring, but use it sparingly — 
 rub the spoon or the bottom of the bowl, or press 
 it down in a crust of bread and place it in the bowl 
 under the lettuce or cress. 
 
 All dinner salads should be dressed at the 
 table or at a side table at the last moment. They 
 wilt and become unattractive if they stand even 
 five minutes. The French have a way of dressing 
 salads which is to be recommended. First dust 
 over salt and pepper ; then rub the spoon with gar- 
 lic, measure in it the given amount of oil, pour 
 it over the salad, and mix thoroughly ; then meas- 
 ure and pour over the given quantity of vinegar, 
 
6o My Best 250 Recipes 
 
 and mix again. The vinegai- going over last cuts 
 the flavor of the oil and gives an entirely differ- 
 ent result from the ordinary salad with French 
 dressing ; the oil is less pronounced. 
 
 The term salad is also applied to any form of 
 cold meat dishes, mixed with lettuce or celery and 
 seasoned like a salad. Chicken and celery, beef, 
 mutton or fish dressed with mayonnaise dressing 
 are salads. In this country fruits cut in slices and 
 dressed with sweetened alcohol are known as 
 "fruit salads." 
 
 If one has the full understanding of several 
 simple dressings any number of salads, perhaps 
 forty or fifty, may be made by changing and mix- 
 ing flavorings and ingredients. A little ingenu- 
 ity blended with artistic taste will produce a differ- 
 ent salad every day in the month. 
 
 FRENCH DRESSING 
 
 Put half a teaspoonful of salt and a saltspoon- 
 ful of pepper in a bowl; add slowly, mixing all 
 the while, four tablespoon fuls of olive oil. When 
 the salt is dissolved add one tablespoonful of tar- 
 ragon vinegar or lemon juice. Mix and use at 
 once. 
 
 ITALIAN DRESSING 
 
 Put in a bowl half a teaspoonful of salt, a 
 dash of cayenne, a teaspoonful of tomato paste, or 
 a tablespoonful of tomato ketchup; add gradu- 
 
My Best 250 Recipes 61 
 
 ally, mixing all the while, four tablespoonfuls of 
 olive oil. Add one clove of garlic that has been 
 mashed to a pulp, and a tablespoonful of tarragon 
 vinegar. 
 
 LETTUCE SALAD 
 
 Cut the lettuce in four quarters, beginning at 
 the bottom. Remove the leaves carefully without 
 mashing or pressing them. Carefully wash each 
 leaf and put it on a clean, soft napkin; dry and 
 arrange them loosely in the salad-bowl. Sprinkle 
 over chopped chives, parsley or onion, as you like. 
 At serving-time have this brought to the table, 
 also the oil and vinegar. Dust the salad with salt 
 and pepper. Rub the spoon with garlic, measure 
 the oil, pour it over the lettuce, mix and toss with 
 a salad fork and spoon until the oil is evenly dis- 
 tributed. Then pour over the vinegar, toss again, 
 and serve. 
 
 MY FAVORITE SALAD 
 
 Select a white, crisp head of lettuce; cut at 
 the base, break it apart, and throw the leaves in 
 cold water for an hour. Cut in very thin slices a 
 carefully boiled beet; shave sufficient cabbage to 
 make a pint; throw it in ice water. At serving- 
 time shake and dry the lettuce and the cabbage. 
 Put a layer of lettuce leaves in the bottom of a 
 salad-bowl, put over a portion of the cabbage, then 
 some beets, a half teaspoonful of celery seed ; then 
 
62 My Best 250 Recipes 
 
 another layer of cabbage and garnishing of beets. 
 Peel two tomatoes, cut them in halves, press out 
 the seeds, and cut the flesh in cubes of an inch. 
 Put these around the edge. Put in the centre of 
 the bowl the heart of the head of lettuce, and stand 
 it aside until serving-time. To dress, dust with a 
 teaspoonful of salt, a saltspoonful of pepper, 
 sprinkle over all four tablespoon fuls of mint sauce, 
 add a tablespoonful of onion juice, a teaspoonful 
 of soy, or Worcestershire sauce, and the same of 
 mushroom ketchup that has been well mixed with 
 a clove of garlic thoroughly mashed. Add eight 
 tablespoonfuls of olive oil, and mix until each leaf 
 of the lettuce is thoroughly covered with the dress- 
 ing. Add four tablespoonfuls of grape and tar- 
 ragon vinegar mixed; mix again, and serve 
 immediately. 
 
 CHICORY SALAD 
 
 This, to me, is the most delightful of all 
 dinner salads. Wash the chicory, trim the ends, 
 leaving each piece about a finger's length. Put 
 in a bowl half a teaspoonful of salt, a teaspoonful 
 of grated onion, a saltspoonful of pepper; mix, 
 and add four tablespoonfuls of olive oil ; rub until 
 the salt is dissolved ; add a tablespoonful of tarra- 
 gon vinegar; mix, pour over the chicory, and 
 serve at once. 
 
My Best 250 Recipes 63 
 
 ASPARAGUS SALAD 
 
 Trim neatly one bunch of asparagus, stand 
 it in a kettle of boiling, salted water, cover, and 
 cook for forty-five minutes. Drain and cool. 
 Arrange neatly upon a flat dish and serve very 
 cold, with French dressing. 
 
 STRING BEAN SALAD 
 
 Select young, tender beans; string and cut 
 each one in three pieces lengthwise. Cover with 
 boiling, salted water ; boil for twenty minutes, and 
 drain. Throw them in cold water for ten min- 
 utes; then put them in boiling, unsalted water, 
 and cook for fifteen minutes longer. Drain and 
 cool. Arrange them neatly on a small platter, 
 cover with French dressing, sprinkle with chopped 
 parsley, and serve at once. 
 
 CAULIFLOWER SALAD 
 
 Soak a head of cauliflower in cold water; 
 break it in flowerets and cook in salted, boiling 
 water for thirty minutes. Keep it perfectly white ; 
 if it boils too long it will lose its color. When 
 done lift it carefully and stand aside to cool. At 
 serving-time arrange it in a salad-bowl, sprinkle 
 with chopped parsley and a tablespoonful of onion 
 juice, then pour Italian dressing over all, and 
 serve. 
 
64 My Best 250 Recipes 
 
 WOODS SALAD 
 
 Scald and peel solid tomatoes, take a slice 
 from the stem ends, scoop out the centres, and 
 stand them on the ice to cool. Chop a handful of 
 sheep sorrel, mix it with an equal quantity of 
 chopped cress, finely chopped mushrooms, and 
 chopped mint ; fill this in the tomatoes, stand them 
 on lettuce leaves, and pour French dressing over 
 them. 
 
 Partridge berries may be used in place of the 
 mushrooms when the latter cannot be procured. 
 
 CARROT SALAD 
 
 Cut young and perfect carrots in thin slices, 
 then with a vegetable cutter cut them in fancy 
 shapes. Put them in a kettle of boiling, unsalted 
 water, cook gently for one hour, drain and cool. 
 At serving-time arrange them neatly on lettuce 
 leaves, cover with French dressing, and serve. 
 
 A SIMPLE RUSSIAN SALAD 
 
 Line a salad-bowl with crisp lettuce leaves. 
 Put over one or two tomatoes that have been 
 peeled and chopped fine. Add a mashed anchovy 
 to the recipe for French dressing, pour it over the 
 salad, mix, and serve. 
 
MY BEST TEN 
 FRUIT PRESERVES 
 
 Fresh fruits are always to be preferred, but 
 there are times and conditions which make it nec- 
 essary to preserve them for future use. The 
 chosen methods are canning, sterilizing, with or 
 without sugar, and preserving, where a large 
 quantity of sugar is used; or the natural water 
 may be evaporated and the fruit protected from 
 the air and dust. 
 
 To can fruits the first requisite is that they be 
 perfectly fresh. The jars must be in good condi- 
 tion, with glass tops if possible, and the rubbers 
 elastic. Ever3rthing must be heated to the boiling 
 point; the lids and jars must not be handled, 
 washed or wiped after they have been boiled. If 
 the fruit is to be canned without sugar there is 
 not much danger of failure ; the use of even a little 
 sugar makes the canning process much more 
 difficult. 
 
 Fruit should form a part of every day's food ; 
 it should not be used simply for ornamentation, 
 but as a part of the meal. The love of children for 
 fruit of all sorts is almost universal. It is a 
 healthful, natural craving that should be gratified. 
 Give the fruits, however, as nearly fresh as pos- 
 es 
 
66 My Best 250 Recipes 
 
 sible, and not made deadly sweet with sugar. 
 Sugar takes no part whatever in correcting an 
 acid. 
 
 PRESERVED STRAWBERRIES 
 
 Wash the strawberries before they are 
 stemmed by putting them in a colander and plung- 
 ing them up and down in cold water ; remove the 
 stems carefully and quickly. Weigh the berries; 
 allow four pounds of sugar to four pounds of 
 berries. Put a layer of sugar in the bottom of a 
 large preserving-kettle, then a layer of berries, 
 another layer of sugar, and a second layer of ber- 
 ries, with the remaining sugar on top. Stand 
 away in a cool place for about two hours; then 
 put over the fire and bring slowly to boiling point. 
 Lift the berries with a fork; place them in tum- 
 blers or jars. Boil the liquor rapidly until it is 
 reduced one-half, and then pour it, while hot, over 
 the berries. When cold cover the jars with par- 
 affin and paper. Strawberries preserved in this 
 way will keep for an indefinite length of time. 
 
 CANDIED CHERRIES 
 
 Stone and weigh the cherries. Allow to each 
 pound one pound of granulated sugar. Put the 
 sugar in a porcelain-lined kettle; add half a cup- 
 ful of water, stir until the sugar is dissolved, and 
 skim when it reaches the boiling point. Add the 
 
My Best 250 Recipes 67 
 
 cherries; cover and push the kettle over a mod- 
 erate fire where the cherries may simmer gently 
 until transparent. Pour off the syrup, spread the 
 cherries on dishes, cover with glass and stand in 
 the sun to dry. Bring them in as the sun goes 
 down ; if they are not quite dry put them out the 
 next day. They may then be dusted with granu- 
 lated sugar and put aside for keeping. 
 
 This recipe will answer for candying all kinds 
 of fruit. 
 
 PEACH LEATHER 
 
 This is really a fruit paste, and is exceed- 
 ingly nice for school luncheons during the winter. 
 
 Wash half a peck of peaches, cut them in 
 halves, and remove the stones. Weigh the 
 peaches, and to each pound allow a quarter of a 
 pound of sugar. Put the peaches in a porcelain- 
 lined kettle, cover and stew slowly, stirring now 
 and then, until the mass is smooth and rather 
 dark. Add the sugar and continue cooking until, 
 when you put a teaspoonful in a saucer and cool 
 it, it is sufficiently hard to roll or handle like a 
 soft ball. When done turn into tumblers, and 
 stand aside to cool just as you would jelly. Then 
 cover either with lids that have been sterilized or 
 with paraffin and paper. 
 
 Apples and quinces may be used in the same 
 way. 
 
68 My Best 250 Recipes 
 
 GOOSEBERRY JAM 
 
 To eight pounds of ripe gooseberries allow 
 one quart of currant juice and five pounds of 
 granulated sugar. Top and tail the fruit. Put 
 the sugar and the currant juice in a porcelain- 
 lined kettle, boil and skim; then add the goose- 
 berries, let them simmer gently for three-quarters 
 of an hour; then stand them aside for two days. 
 Bring again quickly to boiling point until each 
 berry is perfectly transparent. Pour at once into 
 pots, and when cold cover with paraffin or oiled 
 paper and keep in a dry place. During the cook- 
 ing stir the jam frequently. 
 
 This is a delicious preserve to serve with the 
 salad course. 
 
 ORANGE MARMALADE 
 
 Take an equal weight of fine oranges and 
 sugar; allow to each twelve oranges one shad- 
 dock. Grate the yellow rind from half the 
 oranges, cut them in halves crosswise; with a 
 spoon take out the pulp, rejecting the seeds but 
 saving all the juice; add the pulp of the shaddock ; 
 add the rind to the pulp. Bring to boiling point, 
 add the sugar, and boil until it seems thick on 
 cooling. Pour at once into tumblers, and cover 
 when cool with paraffin and paper. 
 
My Best 250 Recipes 69 
 
 ORANGE HONEY 
 
 Grate the yellow rind from two fine oranges 
 and add to it two pounds of strained honey. Re- 
 move the juice and pulp from one dozen oranges ; 
 this should measure at least a quart; add this to 
 the honey. Turn the whole in a preserving-kettle 
 and boil carefully for half an hour; then put it 
 into pots, and when cold cover with paraffin or 
 oiled paper. 
 
 QUINCE CHIPS 
 
 Pare, quarter and core nice ripe quinces ; cut 
 each quarter into thin slices ; weigh, and to each 
 pound allow a pound of sugar. Put the quince 
 chips in a porcelain-lined kettle, cover with boiling 
 water, boil rapidly for ten minutes, and drain. 
 This water may be saved for flavoring apple sauce 
 or other dishes. Put the quince chips back in the 
 porcelain-lined kettle with the sugar, add half a 
 cupful of water, cover the kettle, and stand it on 
 the back part of the stove where the sugar will 
 slowly melt, and then cook the quinces until they 
 are dark red and transparent. Lift each piece 
 with a skimmer and place on a sieve to dry. When 
 dry roll in granulated sugar and put aside to use 
 as a sweetmeat. 
 
70 My Best 250 Recipes 
 
 RASPBERRY VINEGAR 
 
 Put two quarts of raspberries in a stone jar or 
 granite kettle, pour over one quart of pure cider 
 vinegar ; cover and stand aside for two days ; drain 
 off the liquor without mashing the berries, and 
 pour it over another quart of fresh fruit, placed in 
 the same jar or kettle, and stand aside as before. 
 At the end of two days strain this carefully and 
 pour it over another quart of fresh fruit, and let 
 it stand one day. This time turn the fruit in a 
 jelly-bag or two thicknesses of cheesecloth, and 
 press it until dry. Wash the kettle, return the 
 syrup, add one pound of sugar to each pint of 
 liquid; stir until the sugar is dissolved, boil for 
 five minutes, skim, bottle, cork with new corks 
 and seal the bottles. 
 
 Raspberry vinegar diluted with cold water 
 makes a very refreshing drink in hot weather. 
 
 CANNED PEACHES 
 
 This recipe will answer for pears — in fact, 
 for all large fruits. 
 
 Pare and stone the peaches, pack them in 
 jars, cover with cold water, adjust the rubbers, 
 put the lids on carefully, and stand the jars in a 
 large boiler, the bottom of which has been pro- 
 tected by a rack. Partly surround with cold 
 water, cover the boiler, bring the water to boiling 
 point, and let it boil for fifteen minutes. Screw on 
 
My Best 250 Recipes 71 
 
 the lids as soon as you lift the jars from the boiler ; 
 be careful not to touch the lids on the inside. 
 Next morning give the lids another screw, wipe 
 the jars, and stand them in a cool place. 
 
 CRABAPPLE JELLY 
 
 Wash and core sufficient crabapples to make 
 four pounds; put them in a porcelain-lined kettle 
 with two quarts of cold water; bring to boiling 
 point, cook for twenty minutes ; drain in the jelly- 
 bag for two or three hours. Measure the liquid ; 
 to each pint allow half a pound of sugar. Put 
 the syrup in a porcelain-lined kettle, put the sugar 
 in a pan in the oven ; boil the syrup for ten min- 
 utes, add the sugar, boil for about two minutes, 
 and it will then be ready to put in jelly-tumblers. 
 
 Quince and apple jelly may be made in pre- 
 cisely the same way. 
 
MY BEST TEN 
 FRUIT DESSERTS 
 
 Fruits are, as a rule, more digestible raw, 
 and when served fresh and cool are the best of 
 desserts, particularly in the summer-time when 
 they are in season. 
 
 The sweet and sub-acid fruits are best quite 
 cold. The sour fruits are spoiled by over chill- 
 ing — they should be cool, but not cold. 
 
 In the early spring, when fruits are expen- 
 sive, a smaller quantity may be made to do full 
 duty when mixed with light doughs and such 
 starchy materials as tapioca, or with whipped 
 cream and gelatine as in the Bavarian creams. 
 Sugar cooked with fruits is apt to change into 
 new forms, which combine to make the fruit much 
 sweeter than raw fruit with sugar sprinkled over 
 it. 
 
 In most of the desserts I have given fresh 
 fruit should be used when possible. Do not cook 
 fruit unless you are obliged to do so. 
 
 Small fruits may be served with cream, but 
 not milk. All fruits are, however, more whole- 
 some when eaten without either sugar or cream. 
 
 73 
 
74 My Best 250 Recipes 
 
 OATMEAL BOUCHEES 
 
 Pour left-over breakfast porridge in small 
 coffee cups ; stand them aside to cool. At serving- 
 time turn them out, scoop out the centre of each, 
 leaving a wall and a bottom half an inch thick; 
 fill this with berries or sliced peaches, dust with 
 powdered sugar, and serve with cream, or a care- 
 fully-made soft custard. 
 
 This dessert may be served either at luncheon 
 or dinner, and also for supper when dinner is 
 eaten in the middle of the day. 
 
 DUTCH APPLE CAKE 
 
 Separate two eggs; add to the yolks a cup- 
 ful and a half of milk, a tablespoonful of butter, 
 melted, and half a teaspoonful of salt; mix and 
 add two cupfuls of flour that have been sifted 
 with three level teaspoonfuls of baking powder; 
 beat quickly, fold in the well-beaten whites of the 
 eggs, and turn in a greased shallow baking-pan. 
 Cover the top thickly with apples that have been 
 pared, cored and quartered, putting the rounding 
 sides up, and dust over half a cupful of sugar. 
 Bake in a moderately quick oven for half an hour, 
 or until the apples are tender. Serve with cream. 
 
 Peaches, huckleberries, blackberries or elder- 
 berries may be substituted for the apples. 
 
My Best 250 Recipes 75 
 
 ALMOND CUSTARD 
 
 Pare and slice two large peaches, put them in 
 the bottom of a serving-dish. Put a pint of milk 
 in a double boiler; separate two eggs, beat the 
 yolks with half a cupful of sugar, add a little hot 
 milk, turn in the boiler, cook for a moment, take 
 from the fire, and stir in half a cupful of stale, 
 fine breadcrumbs, ten drops of bitter almond, and 
 twenty-four almonds, blanched and chopped fine. 
 Cool and pour over the peaches in the serving- 
 dish. Beat the whites of the eggs to a stiff froth, 
 add two tablespoonfuls of powdered sugar, and 
 beat again. Drop by teaspoonfuls in a saucepan 
 of hot water; cook for an instant; lift with a 
 skimmer, drain, and slide them at once on top of 
 the pudding. Dust with a tablespoonful of fine 
 breadcrumbs and stand aside to cool. Serve cold. 
 
 Stale pieces of cake or rusk may be used in 
 the place of bread. 
 
 PAN PUDDING 
 
 Add sufficient milk to a pint of flour to make 
 a stiff dough ; knead and pound it for at least fif- 
 teen minutes. Cut it in quarters, roll each piece 
 in a thin sheet not thicker than letter-paper and 
 the size and shape of an ordinary roasting-pan. 
 Brush the bottom of the pan with melted suet, 
 put in a sheet of the paste, brush it lightly with 
 melted suet. Have ready a quarter of a pound of 
 
^6 My Best 250 Recipes 
 
 Jordan almonds, blanched, chopped fine, and 
 mixed with a cupful of chopped raisins, half a 
 pound of chopped apples, and a cupful of brown 
 sugar. Put this mixture on the sheet in the pan, 
 cover with another sheet, brush with suet, then 
 another, and so continue, until all the sheets of 
 paste are used. Brush the top with melted suet, 
 dust with sugar, and bake in a quick oven for 
 three-quarters of an hour. Remove very carefully 
 from the pan to a fiat dish and send at once to 
 the table. 
 
 If properly made this is one of the most deli- 
 cate of all puddings. 
 
 CANNELONS 
 
 Rub a rounding tablespoonful of butter in 
 a quart of flour; add two rounding teaspoonfuls 
 of baking powder and half a teaspoonful of salt; 
 mix thoroughly, and stir in quickly a cupful and 
 a half of milk. The dough must be moist, but 
 not wet. Knead quickly, roll out in a sheet half 
 an inch thick, cut in strips one inch wide and 
 twelve inches long; roll each strip around a can- 
 nelon-mould; place in a baking-pan, brush the 
 tops with the yolk of an egg beaten with a table- 
 spoonful of milk, dust thickly with granulated 
 sugar, and bake in a quick oven for twenty min- 
 utes. When done take out of the moulds, fill the 
 
My Best 250 Recipes 77 
 
 spaces with sugared fruit. Arrange the cannelons 
 neatly upon a pretty dish and send to the table 
 with a pitcher of cream. 
 
 PRUNE SOUFFLE 
 
 Remove the stones from half a pound of 
 stewed prunes ; press the prunes through a sieve, 
 add to them the yolks of three eggs slightly 
 beaten, with four tablespoonfuls of powdered 
 sugar. Fold in the well-beaten whites of six 
 eggs; turn at once in a baking-dish, dust the top 
 witTi powdered sugar, bake in a quick oven for 
 five or six minutes, then send immediately to the 
 table in the dish in which it was baked. 
 
 CREAM APPLE PUDDING 
 
 Pare, core and quarter six tart apples. Dis- 
 solve a teaspoonful of soda in two tablespoonfuls 
 of warm water; add it to one pint of thick, sour 
 milk and sour cream mixed, stir in two cupfuls 
 and a half of pastry flour, beat for a moment; 
 pour in a greased baking-pan, the bottom of which 
 has been covered with the apple; sprinkle half a 
 cupful of granulated sugar and a teaspoonful of 
 cinnamon over the top. Bake in a moderately 
 quick oven for one hour, and serve hot with a 
 carefully made hard sauce, or cream. 
 
yS My Best 250 Recipes 
 
 APPLE DOWDY 
 
 Line a baking-dish with thin slices of brown 
 bread, buttered; fill in the spaces with apples 
 that have been pared, cored and chopped; mix a 
 teaspoonful of cinnamon with half a cupful of 
 brown sugar; sprinkle this over the apples; add 
 half a cupful of water, and cover with another 
 layer of brown bread, buttered — with the but- 
 tered side up. Bake slowly for one hour, and 
 serve with cider sauce. 
 
 FRUIT GELATINE 
 
 This attractive and dainty dessert has been 
 burdened with a number of very inappropriate 
 names, such as "Heavenly Hash," "Angels' 
 Hash," etc. 
 
 Stone and chop a quarter of a pcmnd of 
 dates ; mix with an equal amount of figs, chopped 
 fine; add chopped candied cherries or pineapple, 
 or the pulp of an orange, or a sliced banana. The 
 mixture must be sufficient to fill a quart and a 
 pint mould. Cover a box of gelatine with half a 
 pint of cold water and let it soak for half an hour. 
 Add to it a cupful of sugar and a quart of boil- 
 ing water; stir until the sugar is dissolved; add 
 the juice of two lemons and one orange, and two 
 teaspoonfuls of caramel. Strain in the mould over 
 the fruit and stand it aside to harden. When 
 cold and quite firm turn it out upon a glass dish 
 
My Best 250 Recipes 79 
 
 and send to the table with or without whipped 
 cream. The fruit must be put loosely in the 
 mould or the jelly will not penetrate. 
 
 MY FAVORITE DESSERT 
 
 Mix orange pulp, white grapes cut in halves, 
 candied cherries chopped fine and a grated pine- 
 apple with half a cupful of powdered sugar ; stand 
 aside to cool. At serving-time fill dessert-glasses 
 with two tablespoonfuls of this mixture; put a 
 tablespoonful of lemon water-ice in the centre of 
 each glass ; cover it over with four tablespoonfuls 
 of whipped cream, and send at once to the table. 
 
MY BEST TEN 
 
 COLD LUNCHEON 
 
 DISHES 
 
 BLIND HARE 
 
 Chop one pound and a half of round steak 
 and one pound and a half oi veal cutlets fine. Add 
 to them four eggs well beaten, half a teaspoonful 
 of grated nutmeg, a level teaspoonful of cinnamon, 
 two level teaspoonfuls of salt, a saltspoonful of 
 black pepper and two cupfuls of stale bread- 
 crumbs; mix all together and pack in a square 
 bread-pan. Turn it out carefully on a tin sheet, 
 baste with butter, sprinkle with breadcrumbs, and 
 bake in a moderate oven for three hours, basting, 
 once or twice with a little melted butter. Serve 
 cold cut in very thin slices. 
 
 MARBLED CHICKEN 
 
 Chop fine cold cooked salt beef's tongue; 
 cut the meat from a three-pound boiled chicken; 
 season the tongue with pepper and nutmeg and 
 the chicken with salt, pepper and celery seed. 
 Select a Boston brown bread mould or a square 
 bread-pan ; put in a layer of tongue, then a layer 
 of chicken, a thick sprinkling of parsley, a layer 
 
82 My Best 250 Recipes 
 
 of sliced hard-boiled eggs, then another layer of 
 tongue, and so on until the ingredients are used. 
 Cover half a box of gelatine with half a cupful 
 of cold water and soak for fifteen minutes; add 
 a pint of boiling water; stir until the gelatine is 
 dissolved, add the juice of a lemon, a teaspoonful 
 of salt and a dash of red pepper. Pour this over 
 the meat, and with a skewer make holes here and 
 there, allowing the gelatine to go to the very bot- 
 tom of the mould. Stand aside overnight and 
 serve on lettuce leaves with mayonnaise dressing. 
 
 PRESSED CHICKEN 
 
 Boil carefully a four-pound fowl; when the 
 meat is very tender take it from the water and 
 stand aside to cool. There should be about one 
 quart of liquor when the fowl is done; to this 
 add two-thirds of a box of gelatine that has been 
 soaked in a cupful of cold water for half an hour, 
 a tablespoonful of onion juice, a palatable season- 
 ing of salt and pepper and the juice of a lemon. 
 Add the whites of two eggs slightly beaten; boil 
 hard for five minutes, and strain through flannel 
 or two thicknesses of cheesecloth. Take the meat 
 from the chicken, remove the fat, bones and skin. 
 Put a layer of meat in the bottom of a square 
 bread-pan or mould, then a layer of chopped pars- 
 ley, a layer of thin sliced hard-boiled eggs, an- 
 
My Best 250 Recipes S^ 
 
 other layer of chicken in good-sized pieces. When 
 the mould is full pour over the clarified gelatine 
 and stand aside overnight. Serve cold garnished 
 with any accessible greens. 
 
 POTTED FISH 
 
 Boil four pounds of halibut or any v^fhite 
 fish ; when cold pick it apart in large blocks ; add 
 two teaspoonfuls of salt, two saltspoonfuls of 
 pepper and one blade of mace. Pound the fish to 
 a paste, adding gradually a quarter of a pound of 
 melted butter. Pack this in small jars or glasses, 
 cover with melted paraffin, then with paper, and 
 keep in a cold place. 
 
 HUNGARIAN FISH 
 
 Chop a pound of raw halibut very fine; add 
 twenty-four almonds that have been blanched and 
 chopped, a small onion grated, a level teaspoonful 
 of salt, a saltspoonful of black pepper and the 
 juice of two lemons. Pack this in small pots or 
 moulds, cover, stand in a pan of water, and cook 
 slowly in the oven for one hour. Stand aside to 
 cool. When ready to serve turn it from the 
 moulds on to lettuce leaves and cover with sauce 
 tartar or mayonnaise dressing. 
 
 This is a very nice dish for Sunday night 
 supper. 
 
§4 My Best 250 Recipes 
 
 PICKLED FISH 
 
 Purchase four pounds of salmon or halibut. 
 Wash; put it in a kettle and cover with boiling 
 water ; add a tablespoonful of salt and boil gently 
 for thirty minutes. When done drain and stand 
 aside to cool. Take off the skin, cut the fish into 
 convenient pieces. Put one quart of good vinegar 
 in a porcelain-lined kettle, add two blades of mace, 
 six whole cloves, two bay leaves, a small onion 
 chopped, a dash of red pepper, two tablespoonfuls 
 of sugar; bring to boiling point; drop in the 
 pieces of fish, and let them boil up once. Have 
 ready four or five quart glass jars ; see that they 
 are scalded and made clean. Lift each piece of 
 fish, arrange them in the jars, cover with the 
 boiling vinegar; adjust the rubbers, take the tops 
 from a kettle of boiling water, screw on quickly, 
 and stand in a cool, dry place. This will keep 
 for months. 
 
 Any fish may be used, though white-fleshed 
 fish is best. 
 
 MOCK PATE DE FOIES GRAS 
 
 Wash a small calf's liver; put it in a stew- 
 ing pan with a good-sized onion chopped fine, two 
 bay leaves, a blade of mace, a saltspoonful of 
 black pepper, six whole cloves, a teaspoonful of 
 salt, a lump of loaf sugar and one pint of stock; 
 
My Best 250 Recipes 85 
 
 cover the saucepan and cook gently for three 
 hours. When done cut the liver in thin slices, 
 put them on a meat-dish, strain over the liquor 
 from the saucepan, and stand aside overnight. 
 Next day pound the liver to a paste; add slowly 
 half a pound of melted butter. Press the whole 
 through a colander. Pack in small pots, smooth 
 the tops, pour over melted suet or paraffin, and 
 stand in a cool place. 
 
 This is cut in thin slices and served as a 
 luncheon dish. 
 
 COLLARED BEEF 
 
 Purchase about six or eight pounds of rolled 
 corned beef; trim it neatly and spread over a 
 mixture made from two grated carrots, half a 
 cupful of chopped parsley and four tablespoon- 
 fuls of grated horseradish. Roll the beef, bind 
 with strips of muslin, then roll it in cheesecloth 
 and drop it in a kettle of boiling water; bring 
 to boiling point and skim. Add to the water 
 an onion, two bay leaves, four cloves and, if you 
 have it, a teaspoonful of celery seed; simmer 
 gently for four hours. Take the meat from the 
 water and stand aside to cool. Serve cut in very 
 thin slices. This will keep three or four days 
 even in warm weather. 
 
86 My Best 250 Recipes 
 
 BEEF A LA MODE 
 
 Spices are antiseptic, hence all meats cooked 
 Avith spices will keep much longer than roasted 
 or boiled meats. Select a piece from the round 
 of beef, four or eight pounds, according to the 
 size of your family. Have it at least four inches 
 thick. Cut deep gashes in the meat, nearly 
 through. Rub the meat on the outside and in 
 the gashes with a mixture made from a teaspoon- 
 ful of salt, a saltspoonful of black pepper, a quar- 
 ter of a teaspoonful of mace, the same of cloves, 
 half a teaspoonful of ginger and half a teaspoon- 
 ful of cinnamon. Mix together four tablespoon- 
 fuls of vinegar and one of melted butter or olive 
 oil. Moisten the meat on the outside with this 
 mixture, and bind it in shape and stand aside 
 overnight. Next morning put it in the baking- 
 pan over the fire, brown quickly on both sides, 
 and cover with boiling water. Add a quart of 
 boiling water, cover tne pan, and bake slowly 
 for four or five hours, basting frequently. 
 When done stand aside to cool. Serve in thin 
 slices with cream horseradish or tartar sauce. 
 
 DEVILED EGGS 
 
 Chop sufficient cold cooked chicken to make 
 half a pint; put it in a bowl, rub with a spoon 
 and add one tablespoonful of melted butter, one 
 
My Best 250 Recipes 87 
 
 of chopped parsley, a level teaspoonful of salt, 
 a saltspoonful of pepper and one raw egg well 
 beaten. Hard-boil twelve eggs; remove the 
 yolks, rub them to a paste, and mix them with the 
 chicken. Make this in balls the size of the yolks 
 and fill each white. This will give you twenty- 
 four halves of eggs with full-sized yolks. 
 Arrange these neatly on lettuce leaves on a plat- 
 ter and serve with mayonnaise dressing as a cold 
 dish at luncheon. The yolks may be flattened and 
 two whites put together and rolled in tissue-paper 
 for picnics. 
 
MY BEST 
 FIFTEEN ICES 
 
 Ice Creams are better, and are more apt to 
 be smooth and free from "buttery" conditions, if 
 half the cream is scalded; this also prevents 
 swelling, which makes the cream less watery. To 
 each quart of cream allow, for vanilla and other 
 extract flavorings, seven ounces of sugar. There 
 is no advantage in using milk; it does not swell 
 like cream, and, moreover, it prevents the ice 
 cream from having a good, lasting body. 
 
 Cream freezes more quickly than the syrup 
 for water-ices. All sour fruits should be added 
 to the cream after it is frozen. 
 
 PHILADELPHIA VANILLA ICE CREAM 
 
 Scald a pint of cream; cut a vanilla bean in 
 halves, scrape out the seeds, and rub with the 
 sugar; then add the sugar to the cream; stir 
 until dissolved and cold; when cold add another 
 pint of unscalded cream. When the mixture is 
 icy cold turn it in the freezer, pack with salt and 
 ice, using one-third salt to two-thirds ice. Turn 
 the crank slowly for a moment until the cream is 
 icy cold, then stir rapidly until it is frozen. 
 
 89 
 
go My Best 250 Recipes 
 
 Remove the dasher; repack and stand aside for 
 an hour or two to ripen. 
 
 PLAIN VANILLA ICE CREAM 
 
 Add eight ounces of powdered sugar to one 
 quart of cream. Stir until the sugar is dissolved, 
 and add a dessertspoonful of good extract of 
 vanilla. Turn into the freezing-can; stir slowly 
 at first until the cream is icy cold, then beat more 
 rapidly until it is thoroughly frozen. 
 
 ORANGE ICE CREAM 
 
 Put the grated rind of an orange in a pint 
 of cream, add eight ounces of sugar, stir in a 
 double boiler until the sugar is dissolved; when 
 cold add another pint of cream and freeze. If 
 orange juice or orange pulp is added it must be 
 done after the cream is frozen ; then stir it just a 
 moment longer and repack. The flavoring of the 
 orange is in the rind. 
 
 STRAWBERRY ICE CREAM 
 
 Mash one quart of strawberries ; add to them 
 half a cupful of sugar, and let stand for half an 
 hour. Scald a pint of cream; add eight ounces 
 of sugar, and when cold add a second pint of 
 cream; turn the mixture in the freezer; when 
 frozen very hard add the quart of mashed straw- 
 
My Best 250 Recipes 91 
 
 berries. Turn the crank again until the whole 
 is well frozen. This may be used after it has 
 been standing for one hour. Always repack after 
 the first freezing, using less salt and coarse ice. 
 
 FROZEN PEACHES WITH CREAM 
 
 Plunge twelve very ripe peaches into a kettle 
 of hot water; this will allow the skins to be 
 easily removed. Mash the peaches through a 
 colander ; add to them eight ounces of sugar ; stir 
 until the sugar is dissolved; add half a pint of 
 water; put the mixture in the freezer and stir 
 until it is frozen rather hard. Add one pint of 
 good, thick cream; stir until thoroughly mixed. 
 Repack the can and stand aside for an hour to 
 ripen. 
 
 DONNYBROOK CREAM 
 
 This is really pistachio ice cream. Blanch 
 and pound to a paste two ounces of pistachio 
 nuts; add, while pounding, one teaspoonful of 
 bitter almond extract. Scald a pint of cream; 
 add seven ounces of sugar; stir until the sugar 
 is dissolved. Take from the fire, and when this 
 is cold add it gradually to the pistachio paste, 
 rubbing or stirring all the while. Add another 
 pint of uncooked cream and when the mixture 
 is icy cold, freeze. 
 
92 My Best 250 Recipes 
 
 SULTANA ROLL 
 
 Line one pound baking-powder boxes with 
 pistachio ice cream, making a wall and bottom 
 at least an inch thick; fill the centre with cream 
 that has been whipped to a stiff froth and to 
 which you have added a cupful of seedless raisins 
 that have been soaked in orange juice overnight. 
 Drain them perfectly dry; add a drop or two of 
 cochineal to the cream to make it slightly rose- 
 colored. Put another layer of pistachio ice 
 cream over the top and put on the lid. Bind the 
 seams of the mould with strips of muslin that 
 have been dipped in melted paraffin. Pack the 
 moulds in salt and ice; stand them aside for at 
 least two hours. At serving-time plunge them 
 in a kettle of boiling water, and turn the creams 
 out on a long platter, Serve with grape sauce. 
 
 GRAPE SAUCE 
 
 Boil a pound of sugar and half a pint of 
 water together for ten minutes until they form 
 a thick syrup; add the juice of a lemon, and 
 when cold add half a pint of grape juice or 
 claret. Pack in ice until serving-time. 
 
 CAFE PARFAIT 
 
 Make and freeze one quart of coffee ice 
 cream ; at serving-time stir in a pint of cream that 
 
My Best 250 Recipes 93 
 
 has been whipped to a stiff froth. Serve im- 
 mediately in meringue shells or in dessert-glasses. 
 
 FROZEN STRAWBERRIES 
 
 Mash a quart of strawberries, add half a 
 pound of sugar and the juice of two lemons; 
 stand aside for one hour. Boil together a pint 
 of water and half a pound of sugar; strain and 
 cool. Add the cold syrup to the strawberries, 
 pour them in the freezing-can, and turn slowly 
 until the mixture is frozen hard. Serve in glasses 
 with whipped cream. 
 
 ALASKA BAKE 
 
 Pack a round or brick mould with vanilla 
 or strawberry ice cream; cover and bind the 
 seams with strips of muslin dipped in melted 
 paraffin. Repack in ice and salt, and stand aside 
 for at least two hours. At serving-time turn 
 the cream on a folded napkin on a platter. Beat 
 the whites of four eggs until light; add four 
 tablespoonfuls of powdered sugar, and beat until 
 light and dry. Cover the cream thoroughly with 
 this meringue, and dust with powdered sugar. 
 Stand the platter on a cold board, and run the 
 whole in a hot oven for just a moment to brown. 
 Serve at once. 
 
94 My Best 250 Recipes 
 
 GRAPE SHERBET 
 
 Boil one pound of sugar and one quart of 
 water together for five minutes; strain and cool. 
 When cold, add one pint of unfermented grape 
 juice and four tablespoonfuls of lemon juice. 
 Turn the mixture into the freezer and stir slowly 
 until frozen. Remove the dasher and stir in a 
 meringue made by beating the white of one egg 
 to a stiff froth and adding one tablespoonful of 
 powdered sugar. Repack the can and stand aside 
 for one hour and a half. 
 
 All sherbets may be made after this recipe, 
 substituting the same amount of other fruit 
 juices. 
 
 PINEAPPLE WATER ICE 
 
 Add one pound and a half of sugar to one 
 quart of water. Boil rapidly for five minutes; 
 then cool. When cold add the juice of two 
 lemons and one, quart of grated pineapple. Mix, 
 turn into the freezer and freeze, stirring slowly. 
 
 If canned or preserved pineapple is used 
 allow less sugar. 
 
 ORANGE WATER ICE 
 
 Grate the yellow rind from three oranges 
 into one pound of sugar. Rub until the sugar is 
 quite saturated with the orange oil. Add a quart 
 of water, bring to boiling point, boil for five 
 
My Best 250 Recipes 95 
 
 minutes; take from the fire, strain, and when 
 cold add the juice of twelve large oranges and 
 one lemon. 
 
 RASPBERRY WATER ICE 
 
 Take one quart of red raspberries, one quart 
 of water, the juice of two lemons and one pound 
 of sugar. Add the sugar and lemon juice to the 
 berries; stir, and let stand for one hour; press 
 through a sieve, add the water, turn into a freezer 
 and freeze. 
 
MY BEST TWENTY 
 SUMMER RECIPES 
 
 During the summer months starchy and 
 fatty foods should be eliminated from the bills-of- 
 fare. Even ice cream contains too much fat to 
 be used in large quantities. Water-ices, frozen 
 fruit juices, are much more refreshing and whole- 
 some if ice dishes can be classed among whole- 
 some foods. 
 
 Eat less meat; substitute succulent vegeta- 
 bles, and fresh, ripe, uncooked fruits. Nitroge- 
 nous vegetables do not produce as much heat as 
 meats. Fresh fruits are best raw; cooking in 
 sugar makes them less natural, less digestible and 
 less wholesome. As a class Americans use too 
 few fruits ; they are not expensive as compared to 
 meats, and are very wholesome. 
 
 The love for fruit is almost universal among 
 children, and still it is given to them sparingly. 
 Make it a portion of every meal, and the bulk and 
 base of all school luncheons. 
 
 Fruits, like other foods, may be divided into 
 several classes : succulent, sub-acid, and those con- 
 taining fruit sugars, as raisins, dates and figs, and 
 bananas, containing starch. In the succulent 
 group we have apples, pears, quinces, oranges, 
 
 97 
 
98 My Best 250 Recipes 
 
 limes, shaddocks, plums, peaches, apricots, cher- 
 ries, olives, grapes, gooseberries, currants, cran- 
 berries, barberries, strawberries, raspberries, 
 blackberries, mulberries, with the melons — as 
 watermelons and cantaloups — and pineapples. 
 The analyses of these fruits show them to be par- 
 ticularly rich in mineral salts, and while their nu- 
 tritive value is low they contain a large amount 
 of pure water, holding in solution fruit sugar and 
 important vegetable acids. Use them in abun- 
 dance during hot weather. 
 
 HOW TO DO WITH LITTLE COOKING 
 
 During August a small gas or oil stove will 
 be quite sufficient to do the cooking for a large 
 family. 
 
 Meats are more attractive when served cold ; 
 enough vegetables for two days may be cooked 
 on one day, and this is equally true of cereals ; the 
 second heating renders them more palatable and 
 more digestible, providing they are not stirred or 
 mashed in cooking. 
 
 Where only one maid or no maid is kept let 
 the cooking for the day be done during the morn- 
 ing hours, when it is necessary for some one to 
 be in the kitchen. The chafing-dish plays an im- 
 portant part in the reheating of dainty dishes. 
 
 If one has roasted chicken for dinner save all 
 pieces left over for chicken a la creme or chicken 
 
My Best 250 Recipes 99 
 
 a la Bordelaise for the next day. Forethought in 
 the making of bills-of-fare a week in advance will 
 save hours of labor and many dollars of expense ; 
 one cannot think of good combinations at a 
 moment's notice. Cold meat dishes, the recipes 
 for which are given in another part of the book, 
 will help to give variety. Boned chicken, usually 
 considered the most elaborate dish in the hands of 
 an ordinary cook, is easily and quickly done, and 
 makes a very pretty dish at little cost. 
 
 A word of caution is necessary about using 
 left-over dishes containing eggs and milk. If the 
 weather is warm and the air filled with humidity, 
 ptomaine poisons arise very easily ; all such dishes, 
 as well as cooked fish, should be used on the day 
 on which they are cooked. Even in the best re- 
 frigerators foods may become contaminated, and 
 in turn contaminate other foods. 
 
 SUMMER VEGETABLE DISHES 
 
 BROILED TOMATOES 
 
 Split solid tomatoes into halves; place them 
 on a broiler, skin side down, and broil slowly for 
 fifteen minutes. Dust with salt and pepper, and 
 put over a little butter. Send at once to the table. 
 
 BOILED TOMATOES 
 
 Throw small, solid tomatoes into a kettle of 
 boiling water; boil rapidly for ten minutes; lift 
 
loo My Best 250 Recipes 
 
 with a skimmer and dish each on a heated saucer. 
 Open the centres with a fork ; put in a bit of but- 
 ter, a little salt and pepper, and serve at once. 
 This makes an admirable breakfast dish. 
 
 PANNED TOMATOES 
 
 Cut tomatoes into halves, dust with salt and 
 pepper ; put a bit of butter in the centre of each, 
 and place in a slow oven for twenty minutes. 
 Serve on a heated plate. 
 
 EGYPTIAN TOMATOES 
 
 Peel and scoop out the centres of five or six 
 solid tomatoes; put on ice until perfectly cold. 
 When ready to serve arrange the tomatoes on 
 lettuce leaves and fill the centres with finely- 
 chopped cress that has been seasoned with grated 
 onion, half a teaspoonful of celery seed, a dash 
 of salt and pepper. Pour over a little French 
 dressing, and serve at once. 
 
 A VEGETARIAN SUPPER DISH 
 
 Break two ounces of macaroni into short 
 lengths, throw in boiling water and boil rapidly 
 for twenty minutes. Rub the hard-boiled yolks 
 of two eggs to a paste ; add gradually four or five 
 tablespoonfuls of cream. Rub together a table- 
 spoonful of butter and one of flour; add the egg 
 and half a cupful of milk ; stir over hot water until 
 
My Best 250 Recipes loi 
 
 you have a thick, golden sauce; add half a tea- 
 spoonful of salt and a dash of pepper. Chop the 
 macaroni fine and add it to the sauce. Cut a 
 slice from the stem ends of good solid tomatoes, 
 scoop out the centres, stand the tomatoes in a 
 baking-pan, fill the centres with the macaroni, 
 dust with breadcrumbs, and bake in a moderate 
 oven for thirty minutes, until the tomatoes are 
 perfectly soft but not broken. 
 
 Serve on slices of toast, either plain or with 
 cream sauce. Cheese may be added to the maca- 
 roni, which will give greater food value. 
 
 CORN PUFFS 
 
 Score down the centre of each row oi grains 
 of six ears of corn ; with a dull knife press out the 
 pulp. This should measure one cupful and a half. 
 Add to this half a cupful of milk, the yolks of two 
 eggs and half a teaspoonful of salt; then stir in 
 one cupful and a half of pastry flour that has been 
 sifted with one rounding teaspoonful of baking 
 powder. Fold in the well-beaten whites and bake 
 in greased gem-pans in a moderate oven for 
 twenty minutes. Serve the same as breakfast 
 muffins. 
 
 CREOLE CORN 
 
 Peel and cut in quarters four good-sized 
 tomatoes; put these in a saucepan with a dozen 
 
I02 My Best 250 Recipes 
 
 okf a washed and cut in thin slices ; cover and stew 
 slowly for twenty minutes; add the pulp of a 
 dozen ears of corn, a level teaspoonful of salt, 
 one sweet pepper chopped fine, a dash of white 
 pepper; cook over hot water for fifteen minutes; 
 add either four tablespoonfuls of cream or two 
 tablespoonfuls of butter, and send at once to the 
 table. 
 
 This is one of the most delicious of all the 
 summer vegetable dishes. Served with chicken 
 it forms a good Brunswick stew, or it may be 
 served as a vegetable with brpiled or baked 
 chicken. The accompanying starchy vegetable 
 should be rice. 
 
 CORN PUDDING 
 
 Score down the centre of the grains of twelve 
 ears of corn, press out the pulp; add half a pint 
 of milk in which you have moistened six table- 
 spoonfuls of flour; add a teaspoonful of salt, a 
 saltspoonful of pepper, the yolks of three eggs, 
 and then stir in the well-beaten whites. Bake in 
 a shallow pan. Serve as a dinner or supper dish. 
 
 FRESH PEAS PUDDING 
 
 Boil two quarts of shelled peas for fifteen 
 minutes until tender; press through a colander; 
 add two teaspoonfuls of salt, half a cupful of 
 cream and a dash of pepper. Fill into custard^ 
 
My Best 250 Recipes 103 
 
 cups and stand in a pan of hot water and bake 
 in a moderate oven for twenty minutes. Serve 
 with cream sauce. 
 
 This may be made in the morning and cooked 
 just at serving-time. 
 
 BEAN ROLL 
 
 Cook lima beans in boiling water until ten- 
 der; press through a sieve; add salt and pepper, 
 and a tablespoonful of butter to each pint of pulp. 
 Stir in two eggs well beaten, and sufficient bread- 
 crumbs — about half a cupful — to make the mix- 
 ture thick enough to roll. Wrap in greased paper, 
 and at serving-time bake for twenty minutes in 
 a quick oven. Serve plain or with tomato sauce. 
 
 This takes the place of meat. 
 
 SOME PEACH DESSERTS 
 PEACH SHORTCAKE 
 
 Sift two rounding teaspoonfuls of baking 
 powder and one of salt with one quart of flour; 
 add sufficient milk to make a soft dough; knead 
 quickly, roll out in a sheet one inch thick, cut to 
 fit the baking-pan, brush with milk, and bake in a 
 quick oven for twenty minutes. Pull the sheet 
 apart, butter the inside, and cover the under part 
 with finely-chopped sugared peaches. Put on the 
 upper crust, dust with powdered sugar, and send 
 to the table with a pitcher of cream. 
 
I04 My Best 250 Recipes 
 
 PEACH DUMPLINGS 
 
 Wash half a pound of rice through several 
 cold waters; drain, throw the rice in a kettle of 
 boiling water and boil rapidly for twenty min- 
 utes; drain. Spread a thin layer in the centre of 
 a dumpling-cloth; place in the centre of this one 
 small stoned peach ; fold the rice over, tie tightly ; 
 throw the dumplings in a kettle of boiling water, 
 boil rapidly for fifteen minutes, and serve hot 
 with a pitcher of cream. 
 
 PEACH CUP 
 
 Pare eight large, soft, ripe peaches; cut 
 them in halves. Put aside twelve halves and 
 mash the remaining quantity; add to them the 
 yolks of two eggs, half a cupful of milk, a table- 
 spoonful of butter, melted, half a teaspoonful of 
 salt, and one cupful and a half of flour that has 
 been sifted with a rounding teaspoonful of baking 
 powder ; beat for a moment, and fold in the well- 
 beaten whites. Put a layer of the batter in the 
 bottom of custard-cups, put on top of each half a 
 peach, cover with two tablespoonfuls of batter, 
 dust with granulated sugar, and bake in a moder- 
 ate oven for twenty minutes. Turn from the 
 cups and serve hot with hard sauce or a pitcher 
 of cream. 
 
My Best 250 Recipes 105 
 
 FISH AND MEAT IN THE CHAFING-DISH 
 CHICKEN A LA CREME 
 
 Boil a four-pound chicken until tender ; when 
 cold remove the skin and cut the flesh into blocks. 
 Put two tablespoonfuls of butter and two of flour 
 in the chafing-dish; mix with one pint of milk; 
 stir until the sauce thickens; add the chicken, 
 a level teaspoonful of salt, a saltspoonful of pep- 
 per, and, if you have it, a teaspoonful of soy ; stir 
 until the chicken is thoroughly covered with the 
 sauce. Heat, and serve from the dish. 
 
 FRICASSEE OF DRIED BEEF 
 
 Pull the dried beef apart in tiny pieces, cover 
 it with boiling water for fifteen minutes, and drain 
 perfectly dry. Put two tablespoonfuls of butter 
 in the chafing-dish ; when hot sprinkle in the beef ; 
 stir and cook until the meat is thoroughly heated. 
 Sprinkle over a tablespoonful of flour, and add 
 half a pint of milk. Stir constantly until the mix- 
 ture boils ; add a dash of pepper, and, if you have 
 it, half a teaspoonful of kitchen bouquet. Stir 
 constantly, and serve at once. 
 
 SWEETBREADS AND CANNED MUSHROOMS 
 
 Boil the sweetbreads carefully for three- 
 quarters of an hour; pick them apart, rejecting 
 the membrane. Drain and chop fine one can of 
 
io6 My Best 250 Recipes 
 
 mushrooms; mix them together and let them 
 stand in the refrigerator for an hour or two. 
 Put two tablespoonfuls of butter and two of flour 
 in the chafing-dish ; add a pint of milk, stir until 
 the sauce thickens; add the sweetbreads and 
 mushrooms, a level teaspoonful of salt and a 
 saltspoonful of pepper. Serve when hot. 
 
 Chicken may be cooked after the same fash- 
 ion. 
 
 DUCK A LA BORDELAISE 
 
 Roast a duck and cut it in blocks ; to one pint 
 of these blocks use a tablespoonful of butter and 
 one of flour, and half a pint of stock. Put the 
 butter and flour in the chafing-dish, add the stock, 
 stir until boiling. Add the duck and a teaspoon- 
 ful of mushroom ketchup, half a can of mush- 
 rooms, a teaspoonful of salt, a teaspoonful of 
 kitchen bouquet and a teaspoonful of onion juice. 
 When hot add a tablespoonful of chopped parsley, 
 and serve. 
 
 Turkey or chicken may be substituted for 
 the duck. 
 
 LOBSTER A LA NEWBURG 
 
 Boil a good-sized lobster; when cold remove 
 the meat and cut in cubes of about one inch. 
 Hard-boil three eggs. Put the yolks through a 
 sieve ready for use ; put into the chafing-dish one 
 tablespoonful of butter and one of flour ; mix ; add 
 
My Best 250 Recipes 107 
 
 two-thirds of a cupful of good milk or cream; 
 add a little of this sauce, when it has thickened, 
 to the yolks of the eggs ; rub to a paste, mix them 
 with the sauce; add half a teaspoonful of salt, a 
 saltspoonful of white or black pepper and about 
 half a saltspoonful of grated nutmeg or a drop of 
 extract of ,nutmeg. This sauce should be thick 
 and have the general appearance of mayonnaise 
 dressing. Add the lobster. When hot it is ready 
 to serve. 
 
 SCALLOPS A LA POULETTE 
 
 Wash a pint of scallops, cover with boiling 
 water for five minutes, and drain. Put them away 
 until perfectly cold; beat the yolks of three eggs 
 and add to them half a pint of milk and stand 
 aside. At serving-time put two tablespoonfuls of 
 butter and one of flour in the chafing-dish ; mix ; 
 add the milk and yolks of eggs and the scallops ; 
 stir until the sauce is smoking hot. Put out the 
 light immediately, or the sauce will curdle. Add 
 half a teaspoonful of salt, a saltspoonful of pep- 
 per, and serve at once on a heated dish. 
 
 Chicken, sweetbreads and lobster may be 
 cooked after this method. 
 
 MUTTON, VENISON STYLE 
 
 Cut roasted or boiled mutton in thin slices. 
 Put into the chafing-dish four tablespoonfuls of 
 
io8 My Best 250 Recipes 
 
 tomato ketchup, one tablespoonful of tarragon 
 vinegar, four tablespoonfuls of currant jelly and 
 a tablespoonful of butter; stir all these ingredi- 
 ents until hot. Put in sufficient mutton to satu- 
 rate the sauce thoroughly; add half a teaspoonful 
 of salt and a sprinkling of pepper. It is now 
 ready to serve. 
 
 BEEF PATS 
 
 Put one pound of lean meat twice through a 
 meat-chopper; add to it a teaspoonful of salt, a 
 dash of pepper, a teaspoonful of onion juice and 
 a tablespoonful of parsley; mix thoroughly, form 
 into pats the size of a silver dollar ; arrange them 
 neatly on a plate, and garnish with parsley. At 
 serving-time put a rounding tablespoonful of but- 
 ter in the chafing-dish ; put in the pats, cook them 
 on one side, turn and cook them on the other. 
 Lift to one side; add a tablespoonful of chopped 
 onion, a tablespoonful of flour ; mix and add half 
 a pint of strained tomatoes ; add half a teaspoon- 
 ful of salt and a dash of pepper. Cover for three 
 minutes, and serve. 
 
MY BEST TWENTY 
 LEFT-OVERS 
 
 True economy consists of buying small quan- 
 tities of the best materials and using them care- 
 fully. When one wants a fine piece of roasted 
 beef the roast itself must be of fair size; small 
 roasts are extravagant and not palatable. Large 
 roasts lose less in cooking than small ones, but 
 the left-overs must be utilized or the dish is most 
 expensive. As a rule left-overs are extrava- 
 gances; they show thoughtless buying; but to 
 know how to utilize them is the stronghold of 
 every housewife. Many left-over vegetables are 
 better on second cooking, especially the starchy 
 ones. Not so, however, with meats. 
 
 Dishes made from eggs and milk should not 
 be kept for a second day, especially during the 
 warm months. Fish, even if perfectly fresh when 
 cooked, is by far more dangerous than stale meat. 
 Beef and mutton keep longer than either fish or 
 white meats. 
 
 A few of the succulent vegetables, such as 
 beans, peas, corn and stewed tomatoes, are better 
 the second day than on the first; enough may be 
 cooked one day to serve for the second, providing 
 they are quickly chilled after cooking. Stock and 
 
no My Best 250 Recipes 
 
 boiled meats must be put at once in a cold place 
 or they will sour in the cooling, especially if there 
 is much moisture in the atmosphere. Stand the 
 stock bowl in a pan of cold water and change the 
 water frequently until the stock is cool, then put 
 it at once in the refrigerator. Cooked meats 
 should also be cooled quickly. Do not cover ma- 
 terials while cooling. Spiced meats will keep 
 longer in warm weather than plain boiled or 
 roasted meats. 
 
 Save everything, even if it is only a table- 
 spoonful of stewed tomatoes or one of peas ; they 
 may be added to to-morrow's omelet and change 
 it from a plain into a dainty one. If the yolk of 
 the egg has been used for a sauce save the white, 
 and in arranging for next day's dinner select a 
 dessert in which it may play a part. If there is 
 one cold boiled potato save it; you may have 
 cream of potato soup without the cooking of an 
 extra potato. A few ears of corn may be cut oflf 
 and added to breakfast muffins, or to the omelet, 
 making corn muffins and a corn omelet. A pint 
 of stewed tomatoes will make the tomato sauce 
 for chops or beef croquettes. 
 
 A very nice experiment is to take six or eight 
 saucers of left-overs from the refrigerator, and, 
 with a few extra materials, convert them into a 
 luncheon. To a saucer of apple sauce add a little 
 tapioca for apple tapioca, or the white of a well- 
 
My Best 250 Recipes iii 
 
 beaten tgg folded in for apple snow; or with an 
 egg and half a pint of milk filled in custard-cups 
 and baked, a Marlborough custard. Such work 
 is not only interesting but instructive. It calls out 
 inventive and artistic ideas, and makes pleasant 
 work of the so-called drudgery. Every duty that 
 calls out our better thoughts and higher nature 
 not only educates the doer but elevates the position 
 as well. 
 
 POTATO PUFF 
 
 Put a pint of cold mashed potatoes in a 
 saucepan ; add half a cupful of milk ; stir, and beat 
 until the potatoes are hot and smooth. Take from 
 the fire, fold in the well-beaten whites of two eggs, 
 heap in a baking-dish, and brown quickly in a hot 
 oven. 
 
 Serve with roasted or broiled beef. 
 
 CREAMED HASHED POTATOES 
 
 Chop cold boiled potatoes rather fine ; season 
 them with salt and pepper; fill them in a baking- 
 dish; pour over sufficient good milk or cream to 
 just cover, and put in a quick oven until nicely 
 browned. 
 
 POTATO AU GRATIN 
 
 Chop cold boiled potatoes rather fine ; season 
 them with salt and pepper ; put them in a baking- 
 dish, pour over sufficient cream sauce to just 
 
112 My Best 250 Recipes 
 
 cover, dust the top with grated plain or Parmesan 
 cheese, and put in a hot oven until nicely browned. 
 
 HASHED BROWN POTATOES 
 
 Chop cold boiled potatoes rather fine ; to each 
 half-pint add three tablespoonfuls of cream, half 
 a teaspoonful of salt and a dash of pepper; mix; 
 put a tablespoonful of butter into a shallow fry- 
 ing-pan, put in the potatoes, flatten them in a 
 perfectly smooth layer, cook slowly until a golden 
 brown, fold one-half over the other, and turn out 
 on a heated dish. 
 
 POTATO CROQUETTES 
 
 Put a pint of cold mashed potatoes in a sauce- 
 pan; add four tablespoonfuls of milk or cream, 
 half a teaspoonful of salt, a teaspoonful of onion 
 juice, a dash of pepper, a grating of nutmeg, and 
 stir and beat until smooth and hot. Take from 
 the fire, add the yolks of two eggs, and form into 
 cylinder-shaped croquettes. Beat the white of 
 one egg and add to it a tablespoonful of water; 
 roll the croquettes in this, then in breadcrumbs, 
 and fry in hot fat. 
 
 The remaining white of egg may be used for 
 some other dish. 
 
 WHAT TO DO WITH LEFT-OVER BREAD 
 
 The crusts of bread may be cut in blocks, 
 browned in the oven, and put aside to sei've with 
 
My Best 250 Recipes 113 
 
 soups. They may also be used in scalloped dishes, 
 as scalloped tomatoes and cabbage. Dry the un- 
 sightly and rougher pieces, grind or roll and use 
 for breading. 
 
 SCALLOPED TOMATOES 
 
 Put a layer of dried bread-blocks in the bot- 
 tom of a baking-dish, then a layer of stewed toma- 
 toes, or bits of left-over raw tomatoes that are not 
 sufficiently sightly for salads; dust over them a 
 little chopped onion, chopped parsley, salt and 
 pepper, another layer of bread-blocks, tomatoes, 
 seasoning, and another layer of bread-blocks ; put 
 here and there a bit of butter, and bake in a quick 
 oven for twenty minutes. 
 
 SCALLOPED CABBAGE 
 
 Chop any bits of cabbage that are not suffi- 
 ciently sightly to serve raw, or use left-over 
 stewed cabbage; make a cream sauce and mix it 
 with the cabbage. Put a layer of bread-blocks in 
 the bottom of a baking-dish, then a layer of 
 creamed cabbage, another layer of bread-blocks, 
 cabbage, and another layer of bread. Put here 
 and there bits of butter, and bake in a quick oven 
 for twenty minutes. 
 
 Cabbage cooked in this way does not give off 
 any unpleasant odor. 
 
114 My Best 250 Recipes 
 
 BREAD MUFFINS 
 
 Break into bits sufficient stale bread to fill 
 a quart measure. Cover them with one pint of 
 cold milk, soak for fifteen minutes, and then with 
 a spoon stir and beat them to a smooth paste; 
 add the well-beaten yolks of three eggs, a table- 
 spoonful of melted butter, and one cupful of flour 
 that has been sifted with a heaping teaspoonful of 
 baking-powder; fold in carefully the well-beaten 
 whites of the eggs, and bake in twelve greased 
 muffin-pans, in a quick oven, for twenty minutes. 
 
 Muffins left over from breakfast may be 
 pulled, not cut apart, and toasted for luncheon or 
 supper. 
 
 BREAD PUDDING 
 
 Beat two eggs without separating, add four 
 tablespoonfuls of sugar, and beat again ; add one 
 pint of milk, half a teaspoonful of salt, a grating 
 of nutmeg ; pour into a baking-dish, cover the top 
 with buttered bread, buttered side up, and bake in 
 a moderate oven until the custard is set (about 
 twenty minutes). Serve cold. 
 
 BREAD CROQUETTES 
 
 These are very nice when they are served 
 with fricassee of chicken, lamb or veal, and may 
 take the place of other starchy food. 
 
 Rub stale bread in the hands until it is evenly 
 crumbed. To one quart of crumbs add four 
 
My Best 250 Recipes 115 
 
 tablespoonfuls of sugar, half a cup of clean cur- 
 rants, a grating of nutmeg and three well-beaten 
 eggs ; work this mixture with the hand until it is 
 moist, form in small pyramids, dip in egg, roll in 
 breadcrumbs, and fry in hot fat. 
 
 Sugar may be omitted if desired, and salt, 
 pepper and parsley added. 
 
 PRUNE SOUFFLE 
 
 Mash sufficient stewed prunes to make half 
 a pint; press them through a colander; add four 
 tablespoonfuls of sugar, and stir in the well-beaten 
 whites of four eggs; turn in a baking-dish, dust 
 with powdered sugar, and bake in a moderately 
 quick oven for ten minutes. 
 
 CHEESE 
 
 Shells of Edam or pineapple cheese after 
 being scooped out nearly clean may be saved to 
 use as a baking-dish for creamed spaghetti, maca- 
 roni or rice. After the dish is completed, pour it 
 in the shell, stand it on a greased paper in a bak- 
 ing-pan, and bake for fifteen minutes. Serve in 
 the shell. 
 
 Other bits of dried cheese may be grated and 
 put aside to serve with macaroni or as a flavoring 
 to bread-balls for soup. 
 
Ii6 My Best 250 Recipes 
 
 LEFT-OVER VEGETABLES 
 
 There comes a time every few days when 
 even the economical housewife finds an accumu- 
 lation of little things. Just a few peas, a few 
 olives, a slice or two of beets, a cold potato, a 
 little cold steak, a few bits of cold fish — all these 
 may be utilized in salads. The Russian salad will 
 take almost the entire quantity of meat and 
 vegetables. 
 
 Fish may be dressed with mayonnaise and 
 served on lettuce leaves. Vegetables may be 
 mixed and served on lettuce leaves with French 
 dressing, or stuffed in peeled and scooped-out 
 tomatoes. An Egyptian salad is palatable, sightly 
 and easily made. Mix peas, string beans^ a little 
 cress, chopped cabbage, a grated onion, and sea- 
 son with salt, pepper and celery seed; fill this in 
 scooped-out tomatoes, cover with French dressing, 
 and use at once. 
 
 RICE CROQUETTES 
 
 Put one pint of cold boiled rice in a double 
 boiler with a gill of milk; stir until hot, add the 
 3-olk of an egg, two tablespoonfuls of sugar, a 
 teaspoonful of vanilla ; take from the fire and turn 
 out to cool ; when cold form into cylinders, dip in 
 egg and breadcrumbs, and fry in hot fat. If these 
 are to be served with meat omit the sugar and 
 vanilla, and add salt, pepper and parsley. 
 
My Best 250 Recipes 117 
 
 LEMON RICE 
 
 Stir one cupful of cold boiled rice in one pint 
 of milk ; separate three eggs, add half a cupful of 
 sugar to the yolks, beat thoroughly, add them to 
 the rice mixture, and add the grated yellow rind 
 and juice of one lemon. Turn this in a baking- 
 dish, and bake in a moderate oven for thirty min- 
 utes. Beat the whites to a stiff froth, add three 
 tablespoonfuls of powdered sugar, beat again until 
 dry and light; heap this over the pudding, dust 
 with powdered sugar, brown in the oven, and 
 stand aside to cool. 
 
 COMPOTE OF PEACHES 
 
 Reheat cold boiled rice by standing it in a 
 colander in a kettle of boiling water. Pare 
 peaches, cut them in halves and remove the stones. 
 Put the hot rice in the centre of a platter, cover 
 with the peaches, dust with powdered sugar, and 
 serve immediately with a pitcher of cream or milk. 
 
 MEATS THAT ARE LEFT OVER 
 
 Meats are the most costly of all articles of 
 food; for this reason it is necessary to utilize all 
 left-overs. The meat from soup may be used for 
 curries, bobotee or any dish calling for high sea- 
 sonings. It has in the long, slow cooking parted 
 with both its odor and flavor, but not with its 
 nourishing quality. Cold mutton may be made 
 
ii8 My Best 250 Recipes 
 
 into pilau, a stew with rice, hash, a barbecue, 
 or a casserole; in fact, all the so-called "French 
 entrees" are simply rewarmed meats. Reheat 
 white meats in white or yellow sauce ; dark meats 
 in tomato or brown sauce. 
 
 CROQUETTES 
 
 This recipe will answer for all kinds of meat 
 croquettes. Chop sufiScient cold meat to make 
 one quart ; rub together two tablespoonf uls of but- 
 ter and four rounding tablespoonf uls of flour; 
 add them to a pint of hot milk ; stir and cook until 
 it is a thick, smooth paste, and take from the fire. 
 Add to the meat two level teaspoonfuls of salt, 
 half a teaspoonful of white pepper, a dash of red 
 pepper, a saltspoonful of grated nutmeg, two 
 tablespoonfuls of chopped parsley and a table- 
 spoonful of onion juice. Mix thoroughly, add the 
 cream sauce; mix again, and turn out to cool. 
 When cold form into croquettes, dip in egg, roll 
 in breadcrumbs, and fry in hot fat, 
 
 CHICKEN IN RICE CASSEROLE 
 
 Wash one cupful of rice, throw in boiling 
 water, boil for twenty minutes, then drain. Add 
 half a cupful of milk, a tablespoonful of butter, 
 a level teaspoonful of salt and a quarter of a tea- 
 
My Best 250 Recipes iig 
 
 spoonful of pepper ; stir to a rather smooth paste. 
 Brush custard-cups with butter and Hne them to 
 the depth of half an inch with the rice mixture. 
 Rub two tablespoonfuls of butter and two of flour 
 together; add a pint of milk, stir until boiling; 
 add a teaspoonful of salt, a dash of pepper and 
 one pint of nicely-seasoned blocks of cold cooked 
 chicken. Fill this mixture in the centre of the 
 cups, cover with a layer of rice, stand in a pan of 
 boiling water, and cook in the oven for twenty 
 minutes. Turn carefully on a heated dish, gar- 
 nish with nicely-seasoned peas, and send to the 
 table. 
 
 MOCK TERRAPIN 
 
 Cut bits of cold roasted fowl, turkey or duck 
 in cubes of one inch. Measure ; to each pint allow 
 two tablespoonfuls of butter, one tablespoonful of 
 flour, half a pint of milk and the hard-boiled yolks 
 of three eggs. Rub the butter and flour together, 
 add the milk, stir until boiling; add this gradu- 
 ally to the yolks of the eggs, rubbing all the while. 
 When you have a perfectly smooth, thick, yellow 
 sauce, add the chicken; stand it over hot water 
 for at least twenty minutes, add a level teaspoon- 
 ful of salt, a saltspoonful of white pepper and a 
 teaspoonful of Worcestershire sauce or soy. Serve 
 smoking hot. 
 
I20 My Best 250 Recipes 
 
 CREAMED FISH 
 
 Rub together one tablespoonful of butter and 
 one of flour; add half a pint of milk, stir until 
 boiling; take from the fire, add a level teaspoon- 
 ful of salt, a saltspoonful of pepper and one pint of 
 cold cooked fish, picked in flakes ; stand this over 
 hot water until thoroughly heated. Serve on toast, 
 in pate shells, paper cases or in a potato border. 
 
MY BEST GAME AND 
 POULTRY RECIPES 
 
 In buying poultry choose those which are 
 well fed but not too fat. Young chickens, ducks 
 and geese are recommended to invalids, not that 
 they are more nutritious or tender, but because 
 they contain less fat. Duck is less digestible than 
 turkey or chicken. Wild birds, "game" as we 
 call them, being natural, are not over fat, hence 
 are more wholesome than the barnyard overfed 
 fowls. 
 
 The ordinary hog is an excellent example of 
 an over-fattened animal. The deer, a natural 
 wild animal, has scarcely a trace of fat; the flesh 
 is tender and very easy of digestion. The red 
 flesh of wild land birds and animals is less stimu- 
 lating, and when carefully cooked is wholesome 
 and easily digested. All meats should be quickly 
 heated at first. This sears the outside and retains 
 the flavor and juices. The after-cooking may be 
 done slowly, especially with white-fleshed birds, 
 as turkey and chicken. Game is best cooked 
 quickly and served at once. 
 
 There is quite a difference in quality and 
 flavor of wild ducks. The canvasback and red- 
 head ducks are always best cooked without stuff- 
 
122 My Best 250 Recipes 
 
 ing ; it seems a pity to stufif these fine birds. Mal- 
 lards, teals, widgeons and woodducks may be 
 stuffed with rice, hominy or potatoes nicely sea- 
 soned with chopped English walnuts. Canvas- 
 backs and redheads are vegetable eaters, hence the 
 flesh is sweet and palatable. 
 
 A SIMPLE GAME PIE 
 
 Boil one cupful of rice in plenty of water for 
 half an hour. Drain, and add half a cupful of 
 milk, a teaspoonful of salt, a saltspoonful of pep- 
 per and a tablespoonful of butter. Beat and mix 
 well. Cut the birds in halves or quarters accord- 
 ing to the size ; put them in a baking-dish, season 
 with salt, pepper, chopped onion and chopped 
 parsley. Rub together two tablespoonfuls of but- 
 ter and two of flour, add a pint of water or stock, 
 stir until boiling ; add a teaspoonful of Worcester- 
 shire sauce and one of salt. Pour this hot over 
 the game; cover with a crust of rice, brush with 
 milk, and bake in a moderate oven for one hour. 
 
 WILD DUCKS 
 
 Clean the ducks carefully. Truss them in 
 shape, dust with pepper, brush with butter, put 
 them in a baking-pan, and add a half cup of 
 stock. Run in a very hot oven ; in a moment the 
 stock will evaporate and there will be sufficient 
 fat in the pan to baste the ducks ; do this two or 
 
My Best 250 Recipes 123 
 
 three times for three-quarters of an hour. All 
 red meats should be served rare, and wild duck 
 is one of the reddest of meats. 
 
 Many of the water birds living upon fish have 
 a decided fishy flavor; this may be overcome by 
 filling the bodies with finely chopped celery and 
 rubbing the breast with onion. 
 
 BROILED VENISON STEAKS 
 
 Cut the steak about three-quarters of an inch 
 in thickness; have everything ready, as it takes 
 but a moment to broil, and venison must be served 
 immediately. Have the serving-dish nicely heated 
 and rubbed with butter. Put a teaspoonful of 
 currant jelly, a teaspoonful of Worcestershire 
 sauce and a quarter of a cupful of stock into a 
 sauce-pan; add half a teaspoonful of salt; stand 
 it where it will not boil, but will get very hot. 
 Put the venison in a dry frying-pan over the fire, 
 turn it constantly for five minutes; or in your 
 broiler, and broil for eight minutes, turning every 
 minute. Put it at once on the platter, pour over 
 the sauce, and send to the table. 
 
 POTTED PIGEONS 
 
 Pigeons are better cooked in a moist heat. 
 Singe, truss them in good shape, and put them in 
 a baking-pan. Put them in a hot oven and keep 
 them there until they are nicely browned. While 
 
124 My Best 250 Recipes 
 
 they are browning rub together two tablespoon- 
 fuls of butter and two of flour; add a pint of 
 stock; stir until boiling; add a teaspoonful of 
 browning or kitchen bouquet, chopped onion, a 
 bay leaf, a teaspoonful of salt and a saltspoonful 
 of pepper. Arrange the pigeons in a pot, cas- 
 serole-dish or saucepan, pour over the sauce, cover, 
 and put in the oven to cook slowly for one hour 
 and a half. 
 
 Pass with these boiled rice, peas or asparagus 
 tips and a sour jelly. 
 
 SMALL BIRDS 
 
 Blackbirds, reedbirds and other small birds 
 may be roasted whole, or put them in scooped-out 
 potatoes, fasten with a skewer, and bake for half 
 an hour. Serve them in the potatoes with brown 
 sauce poured over. 
 
 Grouse are very good wrapped in a piece of 
 bacon, then dusted with salt and pepper, rolled in 
 oiled paper, and baked for half an hour in a quick 
 oven, basting once or twice with hot stock. 
 While they are baking mix two tablespoonfuls of 
 Worcestershire sauce with the juice of two 
 lemons. Baste the birds well with this, and dish 
 on buttered toast. 
 
 PANNED BIRDS 
 This recipe will answer for all land birds. 
 Split them down the back, remove the intestines, 
 
My Best 250 Recipes 125 
 
 and wipe the birds with a damp cloth. Put them 
 in a baking-pan, flesh side up; cover the bottom 
 of the pan with half a pint of hot stock or water. 
 Put them in a very hot oven for fifteen minutes; 
 baste, and dust with salt and pepper. Take out 
 one bird and put the rest back for another fifteen 
 or twenty minutes, according to the size. Cut the 
 underdone bird in pieces and squeeze out all the 
 juice. Grind or chop the breast and rub it with 
 the livers, which have been boiled for twenty min- 
 utes. Add to them the juice, and two ounces of 
 melted butter; heat over hot water. Dish each 
 bird on a slice of toast, baste with the liver sauce, 
 garnish with a sour jelly, and serve at once. 
 
 OPOSSUM 
 
 Skin, singe and wipe the opossum inside and 
 out, then hang in a cold place for several days. 
 Boil and mash four good-sized white potatoes; 
 add a cupful of black walnuts chopped fine; add 
 a teaspoonful of salt, a grating of onion, and a 
 dash of pepper. Fill the opossum, sew it up, place 
 it in the roasting-pan, pour over a quart of boiling 
 water or stock, dust with salt and pepper, and 
 roast for three hours, basting frequently. Have 
 the oven very hot at first, then cool it down 
 to about 240° Fahrenheit. Serve with this kale 
 or spinach and panned baked apples, or apple 
 sauce and cornbread. 
 
126 My Best 250 Recipes 
 
 TO COOK AN OLD FOWL 
 
 Draw and truss it in shape; do not stuff. 
 Put inside a tablespoonful of chopped onion and 
 a dusting of salt and pepper. Brown it quickly 
 in a hot oven, then roll it in oiled paper, replace 
 it in the pan, add a cupful of hot water, cover with 
 another pan, and cook slowly for one hour and 
 a half. 
 
 A BROWN FRICASSEE 
 
 This is one of the daintiest of chicken dishes. 
 Singe, draw and disjoint a chicken as you would 
 for stewing; put two tablespoonfuls of butter in 
 a saucepan; when hot, not brown, put in the 
 breasts of the chicken, flesh side down; let them 
 cook quickly ; take them out, being careful not to 
 brown the butter. Add two tablespoonfuls of 
 flour; mix; add a pint of water or stock, a level 
 teaspoonful of salt, two bay leaves, and a table- 
 spoonful of grated onion; when boiling add the 
 chicken, putting the rough pieces, like the rack 
 and back, in the bottom, then the dark meat, and 
 on top the white pieces, flesh side down. Cover 
 the saucepan, and simmer gently for one hour. 
 When the chicken is tender, dish ; remove the fat 
 from the surface of the sauce, take it from the 
 fire, add the yolk of one egg beaten with four 
 tablespoonfuls of cream; strain this over the 
 chicken; dust it thickly with chopped parsley or 
 chopped celery and garnish the dish with tiny 
 
My Best 250 Recipes 127 
 
 milk biscuits, squares of toast, or squares of care- 
 fully fried white commeal mush. Pass currant 
 or guava jelly; or serve with rice. 
 
 A CREOLE STEW 
 
 Draw, singe and disjoint a chicken; put two 
 tablespoonfuls of butter in a saucepan; add three 
 good-sized onions cut in very thin slices; cook 
 until the onion is soft without browning. Put in 
 the chicken, the rougher pieces first, then the 
 white meat on top. Add half a pint of finely- 
 chopped celery and sufficient strained stewed 
 tomatoes to cover the chicken, about one quart. 
 Simmer gently for one hour; add a level tea- 
 spoonful of salt, a saltspoonful of pepper or one 
 sweet pepper chopped fine. Have ready one pint 
 of fresh corn cut from the cob, or one can of 
 corn ; spread this over the top, cover and heat thor- 
 oughly. Dish the chicken in the middle of a large 
 platter, put the corn on top, and strain over the 
 sauce. Serve with plain boiled rice. 
 
 BENGAL CURRY 
 
 Cut two young chickens into joints the same 
 as for fricassee. Put the dark meat and bony 
 pieces in the bottom of the saucepan, the white 
 meat on top. Cover with boiling water, bring 
 quickly to a boil, and simmer gently for one hour ; 
 add a chopped onion, a bay leaf, a teaspoonful of 
 
128 My Best 250 Recipes 
 
 salt, and simmer for thirty minutes longer. The 
 chicken must be very tender. Press through a 
 sieve one can of Spanish sweet peppers; do not 
 use any of the oil in which they are canned. Rub 
 together a tablespoonful of butter and two of 
 flour"; add half a pint of water in which the 
 chicken was boiled, and the peppers that have 
 been pressed through a sieve; add half a cupful 
 of thick, stewed tomatoes, and stir the whole 
 until it reaches the boiling point. Put two tea- 
 spoonfuls of curry in a bowl, add just a little 
 stock to moisten; add this to the other sauce; 
 then add grated onion. Cook, stirring constantly, 
 for five minutes. Take from the fire, and add half 
 a cupful of thick cream and another tablespoonful 
 of butter. Lift the pieces of chicken, put them in 
 the sauce, stand over hot water covered closely for 
 at least twenty minutes. Serve in a deep dish, 
 and pass with dry, plain, boiled rice. 
 
 CHICKEN TIMBALES 
 
 This recipe will answer for all sorts of tim- 
 bales, veal, fish or game. 
 
 Put half a pint of uncooked white meat of 
 chicken twice through a meat-grinder, then put 
 it in a bowl and with a wooden spoon rub to a 
 paste. Put half a pint of soft white breadcrumbs 
 and half a cupful of milk in a saucepan over the 
 
My Best 250 Recipes 129 
 
 fire; cook until smooth; take from the fire and 
 when cold add it gradually to the chicken, rub- 
 bing all the while. Add a level teaspoonful of 
 salt, a saltspoonful of pepper and five tablespoon- 
 fuls of thick cream ; press this through a sieve and 
 stir in carefully the well-beaten whites of five 
 eggs; fill the mixture into small timbale-moulds, 
 stand them in a baking-pan of boiling water, cover 
 with oiled paper, and bake in a moderate oven for 
 twenty minutes. Serve with plain cream or 
 creamed mushroom sauce, and peas. 
 
 It is wise to line the bottoms of the moulds 
 with buttered paper, and, if you wish, garnish 
 them with chopped truffles or mushrooms. 
 
 CHICKEN CROQUETTES 
 
 Chop sufficient cold boiled chicken to make 
 one quart; add to it two level teaspoonfuls of 
 salt, two tablespoonfuls of chopped parsley, a 
 quarter of a grated nutmeg, a tablespoonful of 
 grated onion and a saltspoonful of red pepper; 
 mix thoroughly. Put over the fire a pint of milk ; 
 add to it, rubbed to a smooth paste, two table- 
 spoonfuls of butter and four of flour; stir until 
 smooth and thick; add the chicken; mix well, 
 and turn out to cool; when cold form into cro- 
 quettes, dip in egg, roll in breadcrumbs, and fry 
 in hot fat. Serve plain or with peas. 
 
130 My Best 250 Recipes 
 
 CHICKEN SOUFFLE 
 
 Chop sufficient cold cooked chicken to make 
 a pint; put two rounding tablespoonfuls of flour 
 into a small saucepan; measure half a pint of 
 milk ; add it slowly to the flour, and when smooth 
 cook it over boiling water until it forms a paste. 
 Take from the fire, and add hastily a tablespoon- 
 ful of butter and the yolks of four eggs ; add the 
 chicken, a rounding teaspoonful of salt, a salt- 
 spoonful of pepper, and, if you like, a saltspoon- 
 ful of celery seed. Beat the whites of the eggs 
 to a stiff froth, stir them in carefully, turn the 
 mixture into a baking-pan, and bake in a quick 
 oven for thirty minutes. 
 
 CHICKEN EN CASSEROLE 
 
 Draw and truss into shape a chicken not over 
 a year old. Peel twelve small onions, cut in fancy 
 shapes, and cut a good-sized carrot and turnip; 
 cut into pieces half an inch thick the tender part 
 of one head of celery. Put the vegetables in the 
 bottom of the casserole-mould, cover with a pint 
 of boiling stock ; add a bay leaf, a teaspoonful of 
 salt and a saltspoonful of pepper. Rub or brush 
 the chicken with melted butter, place it on top of 
 the vegetables, and stand the mould in a quick 
 oven for thirty minutes until the chicken is nicely 
 browned; then cover the mould, and cook slowly 
 
My Best 250 Recipes 131 
 
 for one hour. Serve in the mould. Of course you 
 will remove the chicken for carving. 
 
 Beef and mutton may be cooked in the same 
 way. 
 
 BAKED GOOSE 
 
 Select a young goose ; singe and draw it, and 
 wipe it carefully inside and out. Boil three good- 
 sized potatoes; when done mash them; add to 
 them an equal quantity of soft breadcrumbs, half 
 a can of mushrooms chopped fine, a teaspoonful 
 of onion juice, a saltspoonful of celery seed, or 
 half a cupful of chopped celery, and a rounding 
 teaspoonful of salt; mix these together, stuff 
 them into the goose; sew up the vent, put the 
 goose in shape, stand it in a baking-pan, and pour 
 in the pan a quart of strained tomatoes; add a 
 teaspoonful of salt and a tablespoonful of chopped 
 onion; bake in a quick oven until the goose is 
 thoroughly browned. Cool the oven, and bake 
 slowly for one hour and a half, basting frequently. 
 When done there should be sufficient sauce in the 
 bottom of the pan to measure half a pint; strain 
 it in a gravy-boat. 
 
 BAKED TURKEY 
 
 Three days after the turkey has been hung 
 wipe it on the outside with a damp cloth and care- 
 fully wipe the inside. Truss it in shape ; put it in 
 a baking-pan. Add two teaspoonfuls of salt to 
 
132 My Best 250 Recipes 
 
 half a pint of water or stock; turn this into the 
 pan. Rub the breast of the turkey with either the 
 turkey fat or butter ; put in a very hot oven where 
 it will brown quickly. When it is thoroughly 
 browned cool the oven and roast slowly for fifteen 
 minutes to each pound of turkey, basting every 
 twenty minutes. If the stock or water in the pan 
 evaporates tilt the turkey; you will find the body 
 of the turkey containing a large quantity of melted 
 fat ; baste with this instead of stock or water. 
 
 Turkey roasted in this way is much sweeter 
 than when stuffed. 
 
MY BEST TWENTY 
 BREADS AND BISCUITS 
 
 To make good breads one should be able to 
 select good yeast and flour. The compressed 
 yeast cakes, sold in almost every grocery store, 
 are, as a rule, good, clean and reliable. These, 
 with a small bread machine, will enable the house- 
 wife to make good bread quickly and easily; in 
 fact, I allow only four hours from sponge to oven. 
 
 TWENTIETH CENTURY BREAD 
 
 To make four box loaves of bread, scald one 
 pint of milk; add one pint of water, and when 
 the mixture is lukewarm add one small com- 
 pressed yeast cake dissolved in half a cupful of 
 warm water, a level teaspoonful of salt, and suffi- 
 cient whole wheat flour to make a batter; beat 
 continuously for five minutes ; cover and stand in 
 a warm place, 75° Fahrenheit, for two hours and 
 a half. Then add flour slowly, stirring all the 
 while, until the dough is sufficiently hard to turn 
 on a baking-board. Knead until it loses its sticki- 
 ness; divide it in loaves; put each loaf in a 
 greased square pan; cover and stand in the same 
 warm place for one hour, or until it has doubled 
 
 133 
 
134 My Best 250 Recipes 
 
 its bulk. Brush the top with water, and bake in 
 a moderately quick oven for three-quarters of 
 an hour. 
 
 BREAD STICKS 
 
 Roll a portion of the twentieth century bread 
 out in long, narrow strips about the size of a lead 
 pencil; cut them in lengths to fit the bread-stick 
 pans ; put each in its own compartment and cover 
 in a warm place for thirty minutes; brush with 
 water, and bake in a quick oven for fifteen 
 minutes. 
 
 OLD MAIDS 
 
 Shape a portion of twentieth century bread 
 in round biscuits about the diameter of a silver 
 dollar and half an inch thick. Flour the bread 
 board or cloth; place them so they cannot touch 
 each other ; cover and stand in a warm place until 
 they are very light, for about one hour. Heat 
 slowly an ordinary cake griddle; grease lightly; 
 put on the "old maids"; bake slowly for fifteen 
 minutes and then turn them. Bake for twenty- 
 five minutes. 
 
 GRAHAM BREAD 
 
 Scald a pint of milk ; add half a pint of water ; 
 when lukewarm add one yeast cake dissolved in 
 half a cupful of water; add a tablespoonful of 
 molasses, a level teaspoonful of salt, and suffi- 
 
My Best 250 Recipes 135 
 
 cient graham flour to make a batter that will drop 
 from a spoon; beat for five minutes; cover and 
 stand in a warm place, 75° Fahrenheit, for three 
 hours. Add one pint of graham flour, beat again ; 
 pour in three greased square pans; cover and 
 stand aside for one hour. Bake in a moderate 
 oven for three-quarters of an hour. 
 
 GOLDEN LOAF 
 
 Pare and boil half a pound of white pota- 
 toes; drain; dust lightly with salt; shake them 
 until dry and press them through a colander. Add 
 one pint of scalded milk, two tablespoonfuls of 
 butter, a tablespoonful of sugar, two eggs well 
 beaten, and one compressed yeast cake dissolved 
 in a quarter of a cupful of warm water. Add a 
 quart of white flour, and beat continuously for 
 five minutes ; then add flour slowly until you have 
 a soft dough; knead for ten minutes until it is 
 light and elastic. Put it in a bowl that has been 
 slightly buttered; cover and stand in a warm 
 place, 75° Fahrenheit, until it has doubled its 
 bulk, or about three hours and a half. Divide it 
 in two loaves, mould each lightly, put in greased 
 square pans; cover and stand in the same place 
 for one hour and a quarter, and bake in a mod- 
 erate oven for three-quarters of an hour. 
 
136 My Best 250 Recipes 
 
 POCKETBOOK ROLLS 
 
 Scald one pint of milk. Rub a rounding 
 tablespoon ful of butter in a quart and a pint of 
 white flour; put it in a bowl and make a well in 
 the centre. Add one yeast cake, dissolved in three 
 tablespoonfuls of warm water, to the cool milk; 
 pour it in the well, and dust the flour from the 
 sides of the bowl over the top of the milk ; do not 
 stir, but cover and stand in a warm place, 75° 
 Fahrenheit, for three hours. Stir in gradually 
 the flour, adding a teaspoonful of salt. Take this 
 soft dough on the board, knead continuously for 
 fifteen minutes; then pound it with a potato- 
 masher for ten minutes longer, turning and fold- 
 ing almost constantly. Roll the dough in a sheet 
 half an inch thick ; cut with a large round cutter ; 
 press the centre with the back of a knife handle; 
 brush one-half with a little melted butter and fold 
 over the other, slightly pressing the two together. 
 Stand in a shallow greased pan, sufficiently far 
 apart not to touch in baking. Cover the pan and 
 stand in a warm place for one hour and a half. 
 Brush the tops lightly with milk, and bake in a 
 quick oven, 400° Fahrenheit, for twenty minutes. 
 
 GERMAN NUT HORNS OR CRESCENTS 
 
 These are exceedingly nice rolls to serve with 
 salads at evening or afternoon receptions. 
 
My Best 250 Recipes 137 
 
 Heat a pint of milk in a double boiler; take 
 from the fire, add three tablespoonfuls of sugar, 
 one tablespoonful of butter and half a teaspoonful 
 of salt; when lukewarm add a compressed yeast 
 cake dissolved in a quarter of a cupful of cold 
 water. Add one pint of flour and beat continu- 
 ously for five minutes; then add slowly sufficient 
 flour to make a soft dough; knead until it loses 
 its stickiness. It must not be as stiff as bread. 
 Cover the bowl, stand in a warm place, 75° 
 Fahrenheit, for three hours and a half; turn the 
 dough carefully on a floured board ; do not knead. 
 Roll lightly in a sheet half an inch thick. Cut in 
 crescents; stand them in a greased baking-pan 
 sufficiently far apart as not to touch in the baking ; 
 cover for about three-quarters of an hour, or until 
 they are very light. Run them in a very hot 
 oven, 400° Fahrenheit. Beat the white of an 
 egg, a tablespoonful of sugar and one of milk 
 until well mixed. Have ready blanched and 
 chopped fine twenty-four almonds. When the 
 crescents have been in the oven for ten minutes 
 draw them to the door, brush the tops with the 
 egg mixture, sprinkle thickly with almonds, push 
 them back, and bake for five minutes longer. 
 
 PULLED BREAD 
 
 To pull bread the bread must be baked in 
 long loaves, the grain running from end to end; 
 
138 My Best 250 Recipes 
 
 it must be perfectly baked and thoroughly cold, 
 then pulled. French bread is best. Whittle off 
 the outside crust, then with two forks pull the 
 loaves in halves, divide each half in quarters, and 
 the quarters in eighths. Place these strips, ragged 
 edges upward, in a long shallow pan that has been 
 lined with soft brown paper ; stand the pan in the 
 oven, leaving the oven door open until each strip 
 is dry to the centre. Close the door, increase the 
 heat, and bake until a golden brown. This will 
 keep as long as zwieback. After the first day, 
 however, reheat at serving-time. 
 
 POTATO TEA BISCUITS 
 
 Pare half a pound of potatoes, cover with 
 boiling water, boil for ten minutes; drain this 
 water off and throw it away. Cover with a quart 
 of freshly boiled water, and boil until the pota- 
 toes are tender ; press them through a sieve, using 
 the water in which they were boiled. Add hastily, 
 while the potatoes are hot, half a pint of flour; 
 beat thoroughly until smooth; add a level tea- 
 spoonful of salt, a tablespoonful of sugar; when 
 lukewarm add one yeast cake dissolved in a quar- 
 ter of a cupful of warm water. Cover and stand 
 at about 80° Fahrenheit for one hour. Add a 
 pint of milk that has been scalded and cooled, and 
 sufficient flour to make a batter ; beat thoroughly ; 
 
My Best 250 Recipes 139 
 
 cover again for one hour ; add one egg well beaten, 
 and flour to make a dough; knead thoroughly 
 until soft and elastic. Then pound with a potato- 
 masher, constantly folding the dough. Form in 
 one large loaf, put in a buttered bowl, stand in a 
 warm place for one hour and a half. Mould in 
 tiny rolls, place in French-roll pans, and stand 
 aside for three-quarters of an hour. Brush the 
 tops with milk, and bake in a quick oven for 
 twenty minutes. After they have been baked for 
 fifteen minutes brush the tops with glaze made 
 by beating the white of egg with a tablespoonful 
 of water. 
 
 EGG ROLLS 
 
 Add half a teaspoonful of salt and two 
 rounding teaspoonfuls of baking powder to one 
 quart of flour; sift two or three times, and rub 
 in one rounding tablespoonful of butter. Beat 
 one egg without separating; add to it one cupful 
 and a half of milk ; add this gradually to the flour. 
 The dough must be soft but not wet. Turn out 
 quickly, roll in a sheet half an inch thick, and 
 cut with a large round cutter ; dip a knife handle 
 in flour, press down the centre, making a sort of 
 hinge; brush one-half with melted butter, fold 
 over the same as "pocketbook" rolls. Stand at 
 once in shallow pans, brush the tops with milk, 
 and bake in a quick oven for twenty minutes. 
 
I40 My Best 250 Recipes 
 
 SWEET MILK SCONES 
 
 Add half a teaspoonful of salt and one 
 rounding teaspoonful of baking powder to a 
 pint of flour; sift once or twice, and rub in one 
 tablespoonful of butter. Stir in one cupful of 
 sweet milk. The dough must be sufficiently soft 
 to drop from the spoon. Dip a tablespoon in 
 boiling water, then take up a tablespoonful of 
 dough and drop into a greased pan, keeping the 
 scones sufficiently far apart not to touch in the 
 baking. Bake quickly for twenty minutes. 
 
 Sour milk may be used in the place of sweet 
 milk, substituting half a teaspoonful of baking 
 soda for the baking powder. 
 
 Scotch scones are made from sour milk and 
 flour, the dough being sufficiently thick to roll 
 and cut. These are baked on a griddle, turning 
 them several times during the baking. 
 
 BREAKFAST FRUIT GEMS 
 
 Stone and chop twenty-four dates; mix 
 them with half a cupful of seedless raisins. 
 Separate two eggs, beat the yolks and add one 
 cupful and a half of milk, then the dates and 
 raisins, half a cupful of cornmeal and one cup- 
 ful of whole wheat flour; beat thoroughly; add 
 two rounding teaspoonfuls of baking powder; 
 beat again and fold in the well-beaten whites. 
 Bake in a quick oven for twenty minutes. 
 
My Best 250 Recipes 141 
 
 OATMEAL WAFFLES 
 
 Waffles are rather better than griddle cakes; 
 being baked on both sides at the same time, the 
 starch cells are more apt to be ruptured. Griddle 
 cakes contain uncooked starch which renders 
 them indigestible. 
 
 Add one pint of left-over oatmeal breakfast 
 porridge to one pint of milk; stir in half a tea- 
 spoonful of salt, one cupful of whole wheat flour 
 and a tablespoonful of butter melted. Add the 
 yolks of three eggs, beaten thoroughly, and two 
 teaspoonfuls of baking powder; mix and fold in 
 the well-beaten whites of the eggs, and bake at 
 once. 
 
 EGG BREAD 
 
 Add one level teaspoonful of bicarbonate of 
 soda to one pint of thick, sour milk or butter- 
 milk ; add half a teaspoonful of salt and two eggs 
 well beaten; stir in hastily one cupful and a half 
 of Southern cornmeal; turn at once in a shallow 
 greased pan and bake from thirty to forty minutes 
 in a quick oven. Serve hot. 
 
 POP-OVERS 
 
 Beat two eggs without separating until they 
 are light; add half a pint of milk, half a tea- 
 spoonful of salt, and add them gradually to a 
 
142 My Best 250 Recipes 
 
 pint of flour, stirring all the while. Strain and 
 turn at once in twelve hot, greased pop-over cups. 
 Bake in a quick oven for forty minutes. 
 
 WAFER BREAD TO SERVE WITH SALADS 
 
 Dissolve half a teaspoonful of bicarbonate of 
 soda in half a cupful of warm water; add suffi- 
 cient warm water, about one cupful, to moisten 
 a quart of whole wheat flour. The dough must 
 be rather hard. Knead it continuously for fifteen 
 minutes, then pound it with a potato-masher for 
 from five to ten minutes, or put it through a bis- 
 cuit brake. Roll the dough in a very thin sheet, 
 cut in squares of two inches, prick with a 
 fork, and bake in a moderately quick oven until 
 crisp and brown. Half a pint of peanut or pine- 
 nut butter may be rubbed in the flour before add- 
 ing the water. 
 
 VIRGINIA BISCUITS 
 
 Rub one tablespoonful of shortening into a 
 quart of soft white flour; add a level teaspoonful 
 of salt. Mix two-thirds of a cupful of milk with 
 an equal quantity of water; add this gradually 
 to the flour, stirring all the while ; the dough must 
 be hard, not wet. It may not take the entire quan- 
 tity of moisture ; for this reason add it gradually. 
 Knead the dough continuously for fifteen minutes. 
 
My Best 250 Recipes 143 
 
 then pound it for fifteen minutes longer, folding 
 and turning constantly. Roll in a sheet as thin 
 as a wafer, cut in squares, prick the top of each 
 one with a fork. Stand in a baking-pan, where 
 they will not touch each other, and bake in a 
 moderate oven until crisp and brown. 
 
 If well made these biscuits are very light 
 and digestible. 
 
 GLUTEN BREAD 
 
 Scald a pint of flour; when lukewarm add 
 half a compressed yeast cake dissolved in a quar- 
 ter of a cupful of cold water; add half a tea- 
 spoonful of salt and the whites of two eggs well 
 beaten ; stir in slowly two cupf uls of gluten flour ; 
 beat thoroughly, and stand aside in a warm place, 
 75" Fahrenheit, for three hours; then add slowly 
 as much flour as the dough will hold and enable 
 you to stir it easily. Pour the batter in two square 
 greased pans; cover and stand in the same warm 
 place for one hour and a half, and bake in a 
 moderate oven for three-quarters of an hour. 
 
 OATMEAL BROWN BREAD 
 
 Mix a pint of rolled oats, a pint of rolled 
 wheat, half a pint of granulated, yellow corn- 
 meal, half a pint of whole wheat flour and one 
 teaspoonful of salt. Dissolve a teaspoonful of 
 
144 My Best 250 Recipes 
 
 bicarbonate of soda in two tablespoonfuls of 
 warm water ; add it to half a pint of New Orleans 
 molasses ; stir and add this to a pint of thick, sour 
 milk; mix with the dry ingredients. Pour in a 
 greased brown-bread mould, and boil or steam 
 continuously for four hours. 
 
MY BEST CHRISTMAS 
 
 CANDIES, CAKES 
 
 AND PUDDINGS 
 
 The attractive candies manufactured by the 
 first-class confectioners may be daintily made by 
 the ordinary housewife, but it requires inventive- 
 ness, patience and much experience to make them 
 perfect. Do not attempt too great variety at 
 first: select a few that do not call for the touch 
 and skill of a professional. To be successful, 
 first learn to boil the sugar to the correct point. 
 Dn a damp day patience will be required. 
 
 Before beginning select three or four new, < 
 small saucepans, holding from a pint to a quart, 
 several measuring-cups, and six small cups for 
 melting fondant (ordinary stoneware coffee-cups 
 will answer the purpose), two or three candy- 
 tongs, half a dozen candy-dippers, three small 
 wooden paddles, six-inch spatula, a teller knife, 
 a dish-mop, a half-inch paste-brush, a small twen- 
 ty-five-cent alcohol stove, and, if possible, a mar- 
 ble slab. 
 
 Use granulated sugar for the fondant. 
 Make the fondant one day and the candies the 
 
146 My Best 250 Recipes 
 
 next. Fondant will form the basis of two-thirds 
 of the French candies and the coverings of nuts, 
 fruits, etc. 
 
 THE WAY TO MAKE AND USE FONDANT 
 
 Put one pound of sugar into a granite sauce- 
 pan, add half a pint of water, and stir over the 
 fire with a wooden paddle until the sugar is 
 dissolved, not an instant longer. With a sponge 
 or piece of soft cheesecloth wipe the crystals from 
 the side of the saucepan; if they are allowed to 
 fall in the syrup they will cause granulation. The 
 syrup must boil without stirring or without 
 motion until it will form a soft ball when dropped 
 into ice-water. As soon as this stage has been 
 reached pour the syrup on a very lightly-greased 
 marble slab, or a large meat-platter. Watch the 
 syrup carefully; when it is cool enough to bear 
 your finger begin to stir rapidly and constantly 
 with a wooden paddle until a thick, white, creamy 
 mass is formed. Dust a board with confection- 
 ers' sugar ; take the mass in your hands and knead 
 it as you would bread; it will soon become soft 
 and smooth. Put this into a bowl ; cover at once 
 with a piece of wet cheesecloth. Do not make 
 more than one pound at a time. 
 
 CREAMED FRUITS 
 Creamed fruits are made by dipping the 
 fruits in melted fondant. Add a little water. 
 
My Best 250 Recipes 147 
 
 drop by drop, until the fondant is sufficiently 
 thin to cover the fruit. Always melt it in a 
 small pan standing in a pan of hot water. Stir 
 the fondant constantly while it is melting. 
 
 Oranges, candied cherries, white grapes and 
 nuts make very nice confections when neatly 
 dipped. 
 
 ENGLISH WALNUT CREAMS 
 
 Work half a pound of fondant until creamy, 
 and add, a little at a time, a teaspoon ful of vanilla 
 extract. Have ready English walnuts shelled 
 and divided in halves ; take a piece of the fondant 
 the size of a marble, roll in the hand, place it 
 between two halves of the walnuts, press together 
 and stand them aside to harden. 
 
 Creamed dates are simply dates with the 
 stones removed and the spaces filled with flavored 
 fondant. 
 
 PEPPERMINT DROPS 
 
 Boil one pound of sugar and half a pint of 
 water for five minutes; after they begin to boil, 
 add three drops of good oil of peppermint, or a 
 teaspoonful of strong essence of peppermint ; take 
 the mixture from the fire, stir rapidly until it 
 begins to have a whitish appearance, then pour it 
 quickly into tiny greased or oiled patty-pan 
 moulds. The drops will be ready to serve as soon 
 as they are hard. 
 
148 My Best 250 Recipes 
 
 The mixture must be stirred sufficiently long 
 to look white as it goes into the pans. 
 
 CHOCOLATE CARAMELS 
 
 Put half a pound of grated, unsweetened 
 chocolate, four ounces of butter, one pound of 
 brown sugar, half a cupful of molasses, half a 
 cupful of cream and a teaspoonful of vanilla 
 sugar into a granite saucepan ; stir the whole over 
 a slow fire until thoroughly mixed, and then boil 
 slowly until the mixture hardens when dropped 
 into ice-water. Turn into greased, shallow pans 
 and stand aside to cool. When nearly cold dip 
 a sharp knife in olive oil, mark the caramels in 
 squares; when cold break apart and wrap in 
 waxed paper. 
 
 PANOCHA 
 
 Have ready shelled a quantity of pecan nuts. 
 Put one pound of dark brown sugar and half a 
 cupful of cream into a saucepan; stir over the 
 fire until it melts and boils, and forms a soft ball 
 when dropped into cold water. Take from the 
 fire, add half a pint of pecans, stir until the sugar 
 is granulated, and then drop it in little cakes on 
 oiled paper. 
 
 MEXICAN SUGAR CANDY 
 
 Shell sufficient pecans to make half a pint of 
 meats. Put a cupful of granulated sugar into an 
 
My Best 250 Recipes 149 
 
 iron saucepan, stir until it melts but do not let it 
 burn. Take from the fire and when slightly 
 cooled add a cupful of milk, another cupful of 
 sugar and stir the whole until, when dropped into 
 cold water, the syrup forms a soft ball. Take 
 from the fire, add the nuts, stir until it granu- 
 lates, and turn into a shallow, greased pan. 
 Quickly flatten it out, and when cold break into 
 squares. 
 
 CHOCOLATE CREAMS 
 
 Put one pound of fondant on the working 
 board; add a teaspoonful of vanilla sugar, half a 
 teaspoonful of vanilla extract, and work the mass 
 until well mixed ; form into tiny balls the size of 
 a marble and put them on oiled paper to harden. 
 Make the covering by putting a quarter of a pound 
 of grated chocolate into a small saucepan, stand 
 this in a pan of boiling water, add half a pound 
 of fondant, a teaspoonful of vanilla extract, and 
 sufficient boiling water to make it the consistency 
 of very thick cream. Put the water in a teaspoon- 
 ful at a time, keeping the mixture hot and stirring 
 all the while. Drop in the hardened balls with 
 the left hand, dip them out with the candy-dipper 
 in the right hand and put on oiled paper to harden. 
 
 A little practice will enable you to shape and 
 drop these chocolate creams neatly and easily. 
 
150 My Best 250 Recipes 
 
 FINE ENGLISH PLUM PUDDING 
 
 Stone a pound of raisins ; mix with them one 
 pound of currants, half a pound of minced, 
 candied orange peel, three-quarters of a pound of 
 breadcrumbs, one pound of suet that has been 
 shredded and chopped fine, a quarter of a pound 
 of flour, a quarter of a pound of brown sugar, half 
 a nutmeg grated and the grated rind of one lemon. 
 Beat five eggs without separating the whites from 
 the yolks, and add half a pint of good grape juice ; 
 mix this with the dry ingredients, working the 
 whole thoroughly until the mixture is moist but 
 not wet. 
 
 Pack in greased moulds, or small tin kettles ; 
 cover, and steam or boil continuously for ten 
 hours. Take the puddings from the water, re- 
 move the lids and cool in the moulds. Next 
 morning replace the lids and put the puddings 
 aside for two, three or four weeks, until needed. 
 The longer they stand the better. But do not over- 
 look the important point that they should be kept 
 in a cool place. 
 
 CHRISTMAS FRUIT PUDDING 
 
 Put a quart of milk into a double boiler ; beat 
 the yolks of four eggs with one cupful of sugar 
 until very light; add a little hot milk, return the 
 mixture to the boiler and cook until you have a 
 thick, soft custard. Take from the fire and add 
 
My Best 250 Recipes 151 
 
 a teaspoonful of vanilla extract. When cold turn 
 the mixture into a freezing-can, pack, and turn 
 until it is slightly frozen. Add a quarter of a 
 pound of chopped, candied cherries, a cupful of 
 sultanas, a quarter of a pound of candied pine- 
 apple, chopped rather fine, and, if you have them, 
 three or four grated macaroons. Fold in this one 
 pint of cream whipped to a stiff froth, cover the 
 can, repack, stand it aside for one hour, and the 
 pudding will be ready to serve. 
 
 MARLBOROUGH JPUDDING 
 
 Core five good-sized tart apples, cut them in 
 thin slices, put them into a saucepan with half a 
 cupful of water, cover the saucepan, cook quickly 
 until the apples are soft; press them through a 
 sieve. While they are hot add four tablespoon- 
 fuls of butter. Beat the yolks of six eggs with 
 two cupfuls of granulated sugar ; add a quart of 
 milk, a teaspoonful of vanilla extract and the 
 apples; pour the mixture into a baking-dish and 
 bake in a quick oven for thirty-five minutes. Beat 
 the whites of the eggs until fairly stiff, add six 
 tablespoonfuls of powdered sugar, and beat until 
 fine and dry. Spread this over the top of the pud- 
 ding, dust thickly with powdered sugar, and put 
 the pudding back in the oven for just a moment 
 to brown nicely. Serve it cold. A pudding made 
 
152 My Best 250 Recipes 
 
 of the quantity of materials given here will be 
 sufficient for ten persons. 
 
 QUEEN MAB PUDDING 
 
 Cover half a box of gelatine with half a cup- 
 ful of cold water and let stand for half an hour. 
 Whip one pint of cream to a stiff froth. Put a 
 pint of milk into a double boiler; when hot add 
 the gelatine. Beat the yolks of four eggs and 
 two-thirds of a cupful of sugar together until 
 light; add the hot milk, gradually; return to the 
 farina-boiler; cook for about two minutes, take 
 from the fire; add a teaspoonful of vanilla ex- 
 tract; strain into a bowl, stand this in a pan of 
 cracked ice, and stir constantly until the mixture 
 just begins to thicken. At this stage fold in 
 quickly the whipped cream, pour into a mould, 
 and stand away to harden. 
 
 Serve with candied or preserved cherries and 
 plain whipped cream. 
 
 A PLAIN CHRISTMAS PUDDING 
 
 Shred and chop half a pound of suet; pick 
 over and stone half a pound of raisins. Put the 
 suet in a bowl, add one cupful of New Orleans 
 molasses, one cupful of milk, half a teaspoonful 
 of soda dissolved in a tablespoonful of water, a 
 tablespoonful of cinnamon, and then stir in three 
 cupfuls of flour that have been sifted with two 
 
My Best 250 Recipes 153 
 
 teaspoonfuls of baking powder. Beat vigorously, 
 then add the raisins that have been slightly dusted 
 with a little extra flour; pour into a greased 
 pudding-mould, or pudding-bag ; boil continuously 
 for three hours. 
 
 Serve this pudding hot with either liquid or 
 hard sauce. 
 
 DRIED FRUIT CAKE 
 
 Soak three cupfuls of dried apples or any 
 dried fruit in sufficient cold water to cover, for 
 twelve hours; drain, and chop rather fine. 
 Cover with two cupfuls of molasses, simmer 
 gently over a slow fire for two hours, and stand 
 aside to cool. Beat one cupful of sugar and two 
 eggs together until very light; add three-quar- 
 ters of a cupful of butter that has been washed 
 and softened; add the apples, a cupful of milk, 
 a teaspoonful of cinnamon, half a teaspoonful of 
 cloves, half a nutmeg grated, and a level tea- 
 spoonful of soda dissolved in a tablespoonful of 
 warm water. Sift one pound of pastry flour and 
 stir it into the mixture gradually. Bake the cake 
 in a round, greased pan in a moderate oven for 
 two hours. 
 
 HICKORY-NUT CAKE 
 
 Beat half a cupful of butter to a cream ; add 
 one cupful and a half of sugar, beating all the 
 
154 My Best 250 Recipes 
 
 while. Measure three-quarters of a cupful of 
 water; sift two cupfuls of flour with three level 
 teaspoonfuls of baking powder. Chop sufficient 
 hickory-nut kernels to make one cupful. Add 
 first a little of the water to the butter and sugar, 
 then more water and flour until both are used; 
 beat thoroughly for three minutes. Beat the 
 whites of four eggs to a stiff froth, add one-half 
 to the mixture, then add the nuts, and last the 
 remaining whites of eggs. Bake in square or 
 round pans in a moderate oven for forty-five 
 minutes. Ice with soft icing and decorate with 
 halves of nuts. 
 
 CUP SUNSHINE CAKES 
 Beat the whites of eleven eggs until they 
 are fairly stiff; then add a level teaspoonful of 
 cream of tartar and beat until fine and dry. Add 
 the yolks of four eggs beaten to a froth ; sift one 
 cupful and a half of granulated sugar, add to the 
 whites carefully, and add a teaspoonful of vanilla 
 extract. When thoroughly mixed fold in gently 
 one cupful of flour that has been sifted four or 
 five times. Turn into greased custard-cups and 
 bake in a moderate oven for twenty minutes. 
 When these cakes are cold they should be iced 
 with orange icing. 
 
My Best 250 Recipes 155 
 
 GRANDMOTHER'S ENGLISH PLUM CAKE 
 
 Beat one pound of butter to a cream; add 
 gradually one pound of granulated sugar, and 
 when very light add four eggs well beaten. Dis- 
 solve a teaspoonful of bicarbonate of soda in two 
 tablespoonfuls of warm water, add it to one cup- 
 ful of molasses, and then add the molasses to the 
 butter, sugar and eggs. Stir in half a pint of 
 lukewarm, strong, black cofifee, three cupfuls of 
 flour, a level teaspoonful of allspice, half a tea- 
 spoonful of cloves, two teaspoonfuls of cinna- 
 mon and one nutmeg, grated. Beat thoroughly. 
 Mix half a pound of shredded citron, two pounds 
 of stoned raisins and one pound of currants; 
 flour them with a cupful of pastry flour, stir 
 them in carefully, and finally bake in fruit cake- 
 pans in a slow oven for two hours and a half. 
 
INDEX 
 
 
 TAGE 
 
 
 rAGE 
 
 Alaska Bake 
 
 93 
 
 Bread Sticks 
 
 134 
 
 Almond Custard 
 
 76 
 
 Twentieth Century 
 
 133 
 
 Apple Dowdy 
 
 78 
 
 Wafer, to serve with 
 
 Sauce 
 
 49 
 
 Salads 
 
 142 
 
 Asparagus Salad 
 
 63 
 
 Sauce for Game 
 
 47 
 
 
 
 Breakfast Fruit Gems 
 
 140 
 
 Baked Bluefish 
 
 26 
 
 Broiled Tomatoes 
 
 99 
 
 Goose 
 
 131 
 
 Venison Steaks 
 
 123 
 
 Sweetbreads 
 
 34 
 
 Brown Fricassee, A 
 
 126 
 
 Turkey 
 
 131 
 
 Butter, Nun's 
 
 61 
 
 Bean Roll 
 
 103 
 
 
 
 Beamaise Sauce 
 
 45 
 
 Cabbage, Scalloped 
 
 113 
 
 Bechamel Sauce 
 
 49 
 
 Cafe Parfait 
 
 92 
 
 Beef a la Mode 
 
 86 
 
 Cake, Dutch Apple 
 
 74 
 
 Chilli Con-Cane 
 
 32 
 
 Dried Fruit 
 
 163 
 
 Collared 
 
 85 
 
 Grandmother's Eng- 
 
 Olives 
 
 29 
 
 lish Plum 
 
 155 
 
 Pats 
 
 108 
 
 Hickory-Nut 
 
 153 
 
 Waveriy Collared 
 
 33 
 
 Cakes, Cup Sunshine 
 
 154 
 
 Bengal Curry 
 
 127 
 
 Calf's Liver, brazed 
 
 31 
 
 Bennet's Sauce for Poultry 60 
 
 Candied Cherries 
 
 66 
 
 Birds, panned 
 
 124 
 
 Candy, Mexican Sugar 
 
 148 
 
 small 
 
 124 
 
 Canned Peaches 
 
 70 
 
 Biscuits, Tea, Potato 
 
 138 
 
 Cannelon, Egyptian 
 
 36 
 
 Virginia 
 
 142 
 
 Cannelons 
 
 76 
 
 Bisque of Rice 
 
 13 
 
 Caramels, Chocolate 
 
 148 
 
 Blanquette of Mutton 
 
 39 
 
 Carrot Salad 
 
 64 
 
 Blind Hare 
 
 81 
 
 Cauliflower Salad 
 
 63 
 
 Bluefish, baked 
 
 26 
 
 Celery Bisque 
 
 8 
 
 Boiled Tomatoes 
 
 99 
 
 Cheese 
 
 115 
 
 Bouchees, Oatmeal 
 
 74 
 
 Cherries, Candied 
 
 66 
 
 Braized Calf's Liver 
 
 31 
 
 Chicken a la Creme 
 
 105 
 
 Bread Croquettes 
 
 114 
 
 Croquettes 
 
 129 
 
 Egg 
 
 141 
 
 en Casserole 
 
 130 
 
 Gluten 
 
 143 
 
 in Rice Casserole 
 
 118 
 
 Graham 
 
 134 
 
 Marbled 
 
 81 
 
 Muffins 
 
 114 
 
 Pressed 
 
 82 
 
 Oatmeal Brown 
 
 143 
 
 Souffle 
 
 ISO 
 
 Puddings 
 
 114 
 
 Timbales 
 
 128 
 
 Pulled 
 
 137 
 
 Chicory Salad 
 
 62 
 
158 
 
 Index 
 
 
 PAGE 
 
 
 FACE 
 
 Chilli Con-Cane, Beef 
 
 33 
 
 Croquettes 
 
 118 
 
 Sauce 
 
 44 
 
 Bread 
 
 114 
 
 Chipped Beef, Creamed 
 
 29 
 
 Chicken 
 
 129 
 
 Chips, Quince 
 
 69 
 
 Potato 
 
 112 
 
 Chopped Steak 
 
 33 
 
 Rice 
 
 116 
 
 Chops, French, with Mush- 
 
 Crown Roast 
 
 35 
 
 rooms 
 
 35 
 
 Cucumber Sauce for Fish 
 
 47 
 
 Masked 
 
 32 
 
 Curry, Bengal 
 
 127 
 
 Chocolate Caramels 
 
 148 
 
 Custard, Almond 
 
 75 
 
 Creams 
 
 149 
 
 Cup, Peach 
 
 104 
 
 Sauce 
 
 51 
 
 Sunshine Cakes 
 
 154 
 
 Chowder, Fish 
 
 21 
 
 
 
 Christmas Fruit Pudding 
 
 150 
 
 Dessert, My Favorite 
 
 79 
 
 Pudding, Plain 
 
 162 
 
 Desserts, Peach 
 
 103 
 
 Codfish Balls and Codfish 
 
 Deviled Eggs 
 
 86 
 
 SoufHe 
 
 22 
 
 Oysters 
 
 18 
 
 Creamed 
 
 17 
 
 Donnybrook Cream 
 
 91 
 
 Salt, with Macaroni 19 
 
 Drawn Butter, English 
 
 43 
 
 Collared Beef 
 
 85 
 
 Dressing, French 
 
 60 
 
 Compote of Peaches 
 
 117 
 
 Italian 
 
 60 
 
 Consomme a la Colbert 
 
 7 
 
 Dried Beef, Fricassee of 
 
 105 
 
 a la Royale 
 
 7 
 
 Fruit Cake 
 
 153 
 
 with Macaroni 
 
 7 
 
 Duck a la Bordelaise 
 
 106 
 
 Corn Creole 
 
 101 
 
 Mock 
 
 39 
 
 Pudding 67-102 
 
 Ducks, Wild 
 
 122 
 
 Puils 
 
 101 
 
 Dumplings, Peach 
 
 104 
 
 Crabapple Jelly 
 
 71 
 
 Dutch Apple Cake 
 
 74 
 
 Cranberry Sauce 
 
 48 
 
 
 
 Cream Apple Pudding 
 
 77 
 
 East Indian Curry Soup 
 
 10 
 
 of Corn Soup 
 
 9 
 
 Egg Bread 
 
 141 
 
 Donnybrook 
 
 91 
 
 Rolls 
 
 139 
 
 of Horseradish Sauce 46 
 
 Soup 
 
 10 
 
 Spinach Soup 
 
 13 
 
 Eggs, Deviled 
 
 86 
 
 Tomato Sauce for 
 
 
 Egyptian Cannelon 
 
 36 
 
 Fried Chicken 
 
 48 
 
 Tomatoes 
 
 100 
 
 Creamed Chipped Beef 
 
 29 
 
 English Drawn Butter 
 
 43 
 
 Codfish 
 
 17 
 
 Walnut Creams 
 
 147 
 
 Fish 
 
 120 
 
 Plum Pudding 
 
 150 
 
 Fruits 
 
 146 
 
 
 
 Hashed Potatoes 
 
 111 
 
 Fifteen-Minute Soup 
 
 11 
 
 Sweetbreads 
 
 34 
 
 Fillet, Mock 
 
 30 
 
 Creams, Chocolate 
 
 149 
 
 Fillets of Fish 
 
 19 
 
 English Walnut 
 
 147 
 
 Fish a la Creme 
 
 27 
 
 Creole Corn 
 
 101 
 
 Creamed 
 
 120 
 
 Stew, A 
 
 127 
 
 Chowder 
 
 21 
 
Index 
 
 159 
 
 
 PASB 
 
 Fish, Hawaiian Style 
 
 25 
 
 Hungarian 
 
 83 
 
 Pickled 
 
 84 
 
 Planked 
 
 18 
 
 Potted 
 
 83 
 
 Timbale 
 
 83 
 
 and Meat in the Chaf- 
 ing Dish 105 
 Fishballs, Jerusalem 22 
 Fondant, The Way to Make 
 
 and Use 146 
 
 French Dressing 60 
 
 Tomato Sauce 49 
 
 Chops with Mush- 
 rooms 35 
 Fresh Peas Pudding 102 
 Fricandeau of Veal 38 
 Fricassee, Brown 126 
 of Dried Beef 105 
 of Oysters 80 
 Friceo 37 
 Frozen Peaches with Cream 91 
 Strawberries 93 
 Fruit Gelatine 78 
 Gems, Breakfast 140 
 Pudding, Christmas 150 
 Fruits, Creamed 146 
 
 Gelatine, Fruit 78 
 German Brown Broth 12 
 Consomme 7 
 Nut Horns or Cres- 
 cents 136 
 Gluten Bread 143 
 Golden Loaf 135 
 Sauce 52 
 Goose, Baked 131 
 Gooseberry Jam 68 
 Graham Bread 134 
 Grandmother's English Plum 
 
 Cake 155 
 
 Soup 8 
 
 Grape Sauce 92 
 
 Sherbet 94 
 
 Gumbo, Oyster 25 
 
 PAGB 
 
 Halibut a la Flamande 24 
 
 Hare, Blind 81 
 Hashed Brown Potatoes 66-112 
 
 Hickory-nut Cake 153 
 
 Honey, Orange 69 
 How Clear Soup Should be 
 
 Made 5 
 How to do with Little Cook- 
 ing 98 
 Hungarian Fish 83 
 
 Ice Cream, Orange 90 
 Philadelphia 
 
 Vanilla 89 
 
 Plain Vanilla 90 
 
 Strawberry 90 
 
 Italian Dressing 60 
 
 Jam, Gooseberry 68 
 
 Jelly, Crabapple 71 
 
 Jerusalem Fishballs 22 
 
 Left-over Meats 117 
 
 Vegetables 116 
 
 Lentil Soup 12 
 
 Lemon Rice 117 
 
 Lettuce Salad 61 
 
 Liquid Pudding Sauce 50 
 
 Lobster a la Newburg 106 
 
 Mackerel, Salt 17 
 
 Marbled Chicken 81 
 
 Marlborough Pudding 161 
 
 Marmalade, Orange 68 
 
 Masked Chops 32 
 
 Mayonnaise Sauce 45 
 
 Meats that are Left Over 117 
 
 Mexican Sugar Candy 148 
 
 Mock Duck 39 
 
 Fillet 30 
 
 Oyster Soup 8 
 
 Pate de Foies Gras 84 
 
 Terrapin 119 
 
 Muffins, Bread 114 
 
 Mutton Balls S8 
 
i6o 
 
 Index 
 
 PAGE 
 
 Mutton, Blanquette of 39 
 
 Breast of, Stuffed 40 
 
 Venison Style 107 
 
 My Favorite Dessert 79 
 
 Salad 61 
 
 Spaghetti 54 
 
 Nun's Butter 51 
 
 Nut Horns or Crescents, 
 German 136 
 
 Oatmeal Bouchees 
 
 74 
 
 Brown Bread 
 
 143 
 
 Waffles 
 
 141 
 
 Old Maids 
 
 134 
 
 Olives, Beef 
 
 29 
 
 Opossum 
 
 185 
 
 Orange Honey 
 
 69 
 
 Ice Cream 90 
 
 Marmalade 68 
 
 Water Ice 94 
 
 Our Cooking School Sauce 51 
 
 Oysters, Deviled 18 
 
 Fricassee of 20 
 
 Gumbo 25 
 
 Stew 24 
 
 Pan Pudding 75 
 
 Panned Birds 124 
 
 Tomatoes 100 
 
 Panocha 148 
 
 Pate de Foies Gras, Mock 84 
 
 Peach Cup 104 
 
 Desserts 103 
 
 Dumplings 104 
 
 Leather 67 
 
 Shortcake 103 
 
 Peaches, Canned 70 
 
 Compote of 117 
 
 with Cream, Frozen 91 
 
 Peanut Soup 15 
 
 Peppermint Drops 147 
 
 Philadelphia Vanilla Ice 
 
 Cream 89 
 
 Pickled Fish 84 
 
 PAGE 
 
 Pie, Simple Game 122 
 
 Pigeons, Potted 123 
 
 Pineapple Water Ice 94 
 Plain Christmas Pudding, A 152 
 
 Vanilla Ice Cream 90 
 
 Planked Fish 18 
 
 Plum Pudding, English 150 
 
 Pocketbook Rolls 136 
 
 Pop-overs 141 
 
 Potato au Gratin 111 
 
 Croquettes 112 
 
 and Fish Timbale 26 
 
 Puff 111 
 
 Tea Biscuits 138 
 Potatoes, Hashed Brown 66-112 
 
 Hashed Creamed 111 
 
 Stuffed 55 
 
 Potted Fish 83 
 
 Pigeons 123 
 
 Preserved Strawberries 66 
 
 Pressed Chicken 82 
 Prune Souffle 77-115 
 
 Pudding, Bread 114 
 Corn 57-102 
 
 Cream Apple 77 
 
 Christmas Fruit 150 
 
 Christmas, Plain 158 
 
 English Plum 150 
 
 Fresh Peas 102 
 
 Marlborough 151 
 
 Pan 75 
 
 Queen Mab 152 
 
 Puffs, Corn 101 
 
 Pulled Bread 187 
 
 Puree of Chestnuts 14 
 
 Queen Mab Pudding 
 
 162 
 
 Quince Chips 
 
 «» 
 
 Kabbit Soup 
 
 11 
 
 Raspberry Vinegar 
 
 70 
 
 Water Ice 
 
 96 
 
 Rice Croquettes 
 
 118 
 
 Lemon 
 
 117 
 
 to Cook 
 
 64 
 
Index 
 
 i6i 
 
 
 PAGB 
 
 Roast, Crown 
 
 35 
 
 Rolls, Egg 
 
 139 
 
 Pocketbook 
 
 136 
 
 Salad, A Simple Russian 64 
 
 Asparagus 63 
 
 Carrot 64 
 
 Cauliflower 63 
 
 Chicory 62 
 
 Lettuce 61 
 
 My Favorite 61 
 
 String Bean 63 
 
 Woods 64 
 
 Salt Codfish with Macaroni 19 
 
 Mackerel 17 
 
 Sauce, Apple 49 
 
 Bechamel 49 
 
 Bennet's, for Poultry 50 
 
 Bearnaise 45 
 
 Bread for Game 47 
 
 Chilli 44 
 
 Chocolate 51 
 
 Cranberry 48 
 
 Cream of Horseradish 46 
 Cream Tomato, for 
 
 Fried Chicken 48 
 
 Cucumber, for Fish 47 
 
 Golden 52 
 
 Grape 92 
 
 Hollandaise 44 
 
 Liquid Pudding 60 
 
 Mayonnaise 45 
 
 Our Cooking School 51 
 
 Tartar 46 
 
 Tomato 48 
 
 Tomato, French 49 
 
 Vinegarette 46 
 
 White, Milk or Cream 43 
 
 Sauces for Puddings and Ice 
 
 Cream 50 
 
 Scalloped Cabbage 113 
 
 Tomatoes 113 
 
 Scallops a la Poulette 107 
 
 Scones, Sweet Milk 140 
 
 PAGB 
 
 Sherbet, Grape 94 
 Shortcake, Peach 1 03 
 Simple Game Pie, A 122 
 Russian Salad 64 
 Small Birds 124 
 Smelts, to fry 20 
 Souffle, Chicken 130 
 Codfish 23 
 Prune 77-115 
 Soup, Bisque of Rice 13 
 Celery Bisque 3 
 Consomme a la Col- 
 bert 7 
 Consomme a la Royale 7 
 Consomme with Mac- 
 aroni 7 
 Cream of Corn 9 
 Cream of Spinach 13 
 East Indian Curry 10 
 Egg 10 
 German Brown Broth 12 
 Consomme 7 
 Grandmother's 8 
 Julienne 7 
 Lentil 12 
 Mock Oyster 8 
 Peanut 15 
 Puree of Chestnut 14 
 Vegetable Puree 9 
 Spaghetti, My Favorite 54 
 Spinach 58 
 Squash, Summer 55 
 Steak a la Bordelaise 36 
 Chopped 33 
 Stew, A Creole 127 
 Oyster 24 
 Stewed Turnips 57 
 Strawberries, Frozen 93 
 Preserved 66 
 Strawberry Ice Cream 90 
 String Bean Salad 63 
 Sugar Candy, Mexican 148 
 Sultana Roll 93 
 Summer Squash 55 
 Vegetable Dishes 99 
 
I 62 
 
 Index 
 
 
 PAGE 
 
 Stuffed Breast of Mutton 
 
 40 
 
 Potatoes 
 
 55 
 
 Tomatoes 
 
 56 
 
 Sweetbreads, Baked 
 
 31 
 
 and Canned 
 
 
 Mushrooms 
 
 105 
 
 Creamed 
 
 34 
 
 Sweet Milk Scones 
 
 140 
 
 Tartar Sauce 
 
 4C 
 
 Terrapin, Mock 
 
 119 
 
 Timbale, Chicken 
 
 128 
 
 Fish 
 
 23 
 
 Potato and Fish 
 
 26 
 
 Tomato Sauce 
 
 48 
 
 Tomatoes, Boiled 99 
 
 Broiled 99 
 
 Egyptian 100 
 French Fashion 56 
 
 Panned 100 
 
 Scalloped 113 
 
 Stuffed 56 
 
 To Cook Rice 54 
 
 an Old Fowl 126 
 
 Fry Smelts 20 
 
 Turkey, Baked 131 
 
 Turnips, Stewed 67 
 
 rAGi 
 Twentieth Century Bread 138 
 
 Veal, Fricandeau 38 
 
 Vegetables, Left-over 116 
 
 X'egetable Puree 9 
 Vegetarian Supper Dish, A 100 
 
 Venison Steaks, Broiled 133 
 
 Vinegar, Raspberry 70 
 
 Vinegarette Sauce 46 
 
 Virginia Biscuits 142 
 
 Wafer Bread to Serve with 
 
 Salads 142 
 
 Waffles, Oatmeal 141 
 
 Water Ice, Orange 94 
 
 Pineapple 94 
 
 Raspberry 95 
 
 Waverly Collared Beef 33 
 
 Way to make and use Fond- 
 ant 146 
 What to do with Left-over 
 
 Bread 112 
 
 White, Milk or Cream Sauce 43 
 Wild Ducks 132 
 
 Woods Salad 64 
 
SOME OTHER BOOKS 
 Published by 
 
 Arnold and Company 
 
 Mrs, Rorer's 
 NEW Cook Book 
 
 A big book of 731 pages, abundantly illustrated. Its 
 bigness is no criterion of its goodness. The fact that 
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 There are over 1500 recipes in the book. 
 
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 Large 12mo, 731 pages, profusely and beautifully 
 
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Mrs, Rorer^s 
 
 Vegetable Cookery and Meat 
 
 Substitutes 
 
 This book has a twofold object: 
 
 1. To show the value of vegetables in their relation to 
 diet and health, how to prepare, cook and serve 
 them, what to eat under certain conditions of health, 
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 2. To give to the prudent housewife a knowledge of 
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 12mo, cloth, $1.50 net ; by mail, $1.65 
 
Mrs, Rorer's 
 
 Philadelphia Cook Book 
 
 This is the standard book of Mrs. Rorer's that has 
 been before the public for a number of years. It has 
 no connection with Mrs. Rorer's New Cook Book. 
 Each book is independent of the other, and the posses- 
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 The Philadelphia Cook Book is full of good things, 
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 Nearly all cook books assume some knowledge and 
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 The book is full of choice recipes, every one of 
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 The use of this book in the home means better 
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 a consequent saving in dollars and cents. 
 
 12mo, nearly 600 pages, with portrait of author; 
 bound in cloth, $1.00 net; by mail, $1.15 
 
Mrs. Rorer's 
 
 Ice Creamsj Water Ices 
 
 Frozen Puddings, etc. 
 
 Together with 
 
 Refreshments 
 for all Social Affairs 
 
 The above title is very suggestive and alluring. The 
 book itself is a storehouse of the best and finest things 
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 Sandwiches and Suggestions for Church Suppers. 
 
 12mo, cloth, 75 cents net; by mail 80 cents 
 
Mrs. Rover's 
 Canning and Preserving 
 
 The only book on the subject worth the name. In 
 it Mrs. Rorer discusses at length the canning and pre- 
 serving of fruits and vegetables, with the kindred 
 subjects of marmalades, butters, fruit jellies and syrups, 
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 now it will be doubly welcome. 
 
 JVWio EdUioni rmoitmd and rewritten, ivilh 
 the addition of natch new matter 
 
 12mo, cloth, 75 cents net; by mail, 80 cents 
 
 Mrs. Rorer's 
 My Best 250 Recipes 
 
 It would be strange indeed if, out of the multitude 
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 her long career as a teacher, writer and lecturer, she 
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 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 
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 Recipes, Left Overs, Game and Poultry, Brebds and 
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 For Dinners, Luncheons, Suppers and Receptions. 
 With a group of Odd Salads and some Ceylon Salads. 
 
 A salad made from a succulent green vegetable and 
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 in every well-regulated household three hundred and 
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 are exceedingly wholesome. 
 
 During the summer, the dinner salad may be com- 
 posed of any well-cooked green vegetable, served with 
 a French dressing; string beans, cauliflower, a mixture 
 of peas, turnips, carrots and new beets, boiled radishes, 
 cucumbers, tomatoes, uncooked cabbage, and cooked 
 spinach. In the winter serve celery, lettuce, endive and 
 chicory. 
 
 New Edition : reviaed and rewritten, with 
 the addition of much new matter 
 
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 Mrs. Rorer's Dainties 
 
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 things covering quite a range of possibilities. 
 
 New Edition: revited and rewritten, with 
 the addition of much new matter 
 
 12mo, cloth, 75 cents net; by mail, 80 cents