\W> -'y t^T* -kj^ •- ' !/_. 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/cu31924073879508 THB STANDARD DOMESTIC SCIENCE GO OK BOOR •lopjright, lWt8. bj Wm. H. Lob. ^;?" "^ THE STANDARD Domestic Science Cook Book COMPILED AND ARRANGED BY WILLIAM H. LEE AND JENNIE A. HANSEY (author of the CKNTrRT COOS BOOK) A New and Original System of Classifi^ion Fourteen Hundred Famous Recipes Adapti^Kfor Homes, Hotels, Restaurants, Boarding Hou«Z. Picnics and Entertainments. • ' "4, Thirty-two Departments, with Descriptive Introductions; Each Recipe Num- bered and fully Indexed. Including One Hundred Menus for the Year, also Christmas, Easter, Thanksgiving, Holidays, Anniversaries and Weddings; Maxims and Quotations for Table and Menu ; Bride's De- partment; The Chafing Dish; Fruits, Melons and Nuts. Sick- room Recipes, Household Drinks, Candies, Time Required for Digestion, Marketing, Seasoning, Flavoring, Carving, Kitchen Hints, Time for Cooking, Table Suggestions, Weights and Measures, Fireless Cook Stove, The Modem Kitchen, Dinner Invitations, Ac- ceptances and Regrets, Golden Thoughts — ^Things to Know and Reniember^ Domestic Economy, Kitchen Don'ts French Terms Used in Gx>kery, with EngUsh Equivalents. 135 Special Drawings, 15 Full-page Plates. WEDDING ANNIVERSARIES. CHICAGO; LAIRD & LEE, Publishers. DESIGK COPYRIGHT, 1908, BY WM. H. LEE. Wii^- H.LEE AJ.L RIGHTS RESERVED. ^A--^^ LONDON, ^^^ ENGLAND. c PREGKrBG(DDQDKfi£^\ Copj-ri^l, 1,10118, by Wm. n.I.. Frontispiece, Copyright plate, . Dedication, School of Domestic Science, Salt and Fresh Water Fish. Various Cuts of Beef, Game {various kinds), Salads, Fancy Egg Dishes, Fancy Cakes, Merry Widow Salad, . Croquettes, The Bride Devoted to Domestic Science, Cuts of Beef, Pork and Mutton, . Wedding Anniversaries, Social Forms — Invitations, Acceptances, Regrets, PAGE II . IV V . VIII . 38 . 70 . 112 . 140 . 232 opp. 257 . 328 opp. 330 . 380 opp. 448 . 458 501-504 Also, etched headings for 32 Departments and 22 special Features, and many text illustrations. See Domestic Economy, Department 32, page 459. viii THE CULINARY art (from Latin f«//j«ar?«j ="kitchen"), is herein presented, arranged and worded in simple language, with a view to supplying a stand- ard domestic science cook-book that will be practical and easily understood. The work would not be complete without some reference to the danger that is rapidly becoming a national curse, and which, if not checked, will prove the crime of the century. Of course, the Pure Food Law is timely, but it cannot be effective unless the people themselves insist that all prepared foodstuffs shall bear the government stamp, which specifies the composition and degree of purity. If we eat to live, then it is important that all food should be selected with the greatest of care, and prepared with a view to making every dish as nourish- ing, wholesome and appetizing as possible. Mother Earth produces enough of everything for all mankind, but Nature never intended that human beings should eat decayed or adulterated food. Think of the risk one takes by using edibles that have been kept by artificial processes -which do not prevent the attacks of poisonous germs or the slow chemical changes of decomposition.! The tendency seems to be, with many housekeepers and cooks, to throw everything together without regard to health, taste or appearance. Economize, if necessary, in everything except food or drink, constantly keeping in mind that with the digestion impaired one cannot enjoy the best things of life. If not able to buy all the articles that should go with the meal, be sure and see that what is bought is fresh and wholesome. Do not prepare hurriedly or serve carelessly in order to save time and work. A healthy appetite, of course, should be satisfied, but more people die from over-eating than from not eating enough. The gourmand and glutton live to eat, and in their case it does not matter very much what they put into their stomachs. If the preface and the few lines at the head of each department serve to guide those who would avoid mistakes and sickness, we shall feel that the time and money spent in compiling this collection of recipes have not been wasted. THE PUBLISHERS. KITCHEN m5 TABLE Sm^ilSTIQNS The Kitchen. System and order can be practised in the home as well as in the counting room or in any business establishment. Have a place for everything and everything in its place. The kitchen utensils, after being thoroughly washed and wiped, should always be put back in the proper place, and the pots, kettles and ladles arranged, according to size, on shelves and hooks which, in most all modern kitchens, have been" provided for that purpose. Cleanliness, order and promptness should be the watchword. To sweeten and purify damp or musty kitchen or closets: Put into one-gallon stone jar, one-half gallon of unslacked lime, leave uncovered, place in closet or kitchen. Another good preventative : Put sufficient amount of pulverized charcoal in cheese cloth bag and hang in the closet or kitchen; it serves as a deodorizer. Flies have been known to carry- disease ; therefore it is of great impor- tance to keep them, as far as possible, from lighting on the dishes or the food. Care should be taken to prevent roaches infesting the kitchen. Pulverized borax sprinkled on the floor, shelves, tables and sinks at night will drive away ' roaches and water-bugs. Sage scattered under paper exterminates ants. Nothing should be kept in the kitchen except what pertains to the culinary department. Refrigerator, mops, scrubbing-brushes, brooms, wash-rags and similar articles should be kept in a separate place outside of the kitchen. For further information regarding The Modern Kitchen, see Depl. 32, page 481 . The Dining-room The art of setting the table correctly is certainly an accomplishment of which any housekeeper may be proud. The tablecloth and napkins should be immaculate, and the dishes, of course, scrupulously clean. If the table has been laid early in the day, or even a short time before the meal is ready, turn the plates, cups and glasses upside down to prevent flies and other insects, or dust from getting into them. Knives and forks should be thoroughly cleaned and polished. Chipped or broken dishes are offensive to a' refined taste, therefore should not be allowed on the table. Worn plated knives, forks or spoons also tend to mar the pleasure of the meal. Thick, heavy dishes, cups or glasses display poor taste, therefore should be avoided, as far as possible. ' 8 THE DININCi BOOM (iONTINUED The napkins and all necessary dishes properly arranged, also a pitcher of water, with a little ice if necessary, placed upon the table at the proper time, or at the beginning of a meal, shows thoughtfulness and attention to detail. Fresh flowers or a well-filled fern dish help to make the table attractive. The plates should come to the table hot, especially during cold weather. A good meal can easily be spoiled by serving food on cold dishes. As far as possible carry all the food to the mouth with the fork. Use the knife only when absolutely necessary for cutting, but never to bring food to the mouth. When eating grapes or cherries, discreetly take the stones and skins from the mouth with the lingers, placing them on the plate or dish. If a second portion is desired, the knife and fork should be laid down to the right, the ends resting on the edge of butter-dish. Before bringing the cup to the lips, the spoon should be removed and laid upon the saucer. When through, place knife and fork together on plate, handles pointing same way. It is not good taste to carry fruit or other articles of food from the table except for a sick person, and then only by permission of the hostess. Never stretch the hand or arm across another's plate. If what is wanted is not within easy reach, ask the waiter or some one at the table to pass it. Nowhere will good breeding show to greater advantage than at the table. Refined conversation on general subjects and innocent merriment while eating are conducive to health and therefore, should be encouraged, but giggling, laughing or talking in a voice raised above that of the others, is rude and is considered a mark of discourtesy or ill-breeding. The personal appearance of dining-room attendants should be neat, clean and in good taste. Teach the children the correct use of the napkin and how to hold properly the knife, fork and spoon. A little attention to the young regarding correct table manners may save them many embarrassments later in life. Man, as a rule, is an impatient creature, especially when returning home after a day of work and worry. If the meal is not quite ready, don't make excuses but commence at once to set the table, leaving the impression that the meal is nearly ready. In the meantime hand him a newspaper or suggest some other pleasant pastime. His attention having been diverted, the meal, for the time being, will be forgotten until it is ready. This, of course, is a little deception, but it will work nine times out of ten, if shrewdly managed, and it is decidedly better than "roasting" him or keeping him "in a pickle." A husband properly "cooked" is really delicious. 3 ACCORDING to chemistry the following four food principles are the most important : 1, the NITROGENOUS compounds (albumen, casein, gluten and fibrin), also called PROTEID or ALBUMINOUS substances, needed for the formation of muscle and other tissues, contained in the most concen- trated form in lean meat, fish, milk and eggs, and composed of carbon, oxygen, hydrogen and nitrogen. 2, the CARBON compounds (carbon, oxygen and hydrogen), divided into HYDROCARBONS or fets, which are burned in the body, yielding heat and vital force, and the CARBOHYDRATES, fat- producers, which include starch, dextrin, : sugar and gum, and contain less carbon and the right proportion of hydrogen and oxygen to produce water. 3, MINERAL elements (ash), supplied especially by vegetables, as lime, salts, sulphur and phosphorus, needed for the bones, blood, and nervous system. 4, WATER. The table gives average percentages contained in various foods: sugar 8.84 ; proteids 3.33 milk 50 ; salts 0.66 sugar 2.03 ; ash 4.07 sugar 7.58; proteids 0.23 sugar 13.78 ; proteids 0.83 Cow's Milk water 86.17 ; Butter water 13.59 ; Cheese, Amer. .water 38.60 ; Apples wster 85.04 ; Grapes water 79.99 ; casein 3.02; fat 3.64; casein 0.74 ; fat 8439 ; casein 25.35 ; fat 30. 25 ; pectose 3.88 ; acids 1.04 ; pectose 1.43; acids 1.32; Beans, navy... water 15.00; carbohydrates 56.8; proteids 24.0; fat 1.6; salts 3.10 Carrots water 83.00 ; carbohydrates 14.5 ; proteids 1.3 ; fat 0.2 ; salts 1.00 Tomatoes water 95.50; carbohydrates 2.5; proteids 0.8 ; fat 0.4 ; salts 0.80 Bananas water 74.00 ; carbohydrates 23.0 ; proteids 1.1 ; fat 0.9 ; salts 1.00 Chocolate water 10.50; carbohydrates 27.0; proteidi 125; fat 47.0; salts 3.50 Loaf sugar .... water 5.50; glucose 2.40; organic 0.80 ; sugar 91.0; ash 0.30 Codfish water 82.60; fat 0.40; proteids 15.80 ; ash 1.20 Salmon water 64.60 ; fat 12.80 ; proteids 21.20 ; ash 1.40 Rice water 13 00 ; starch 79 ; sugar 0.4 ; proteids 6.0 ; fat 0.7 ; salts 0.5 Potatoes water 75.00; starch 18; sugar 3.0; proteids 2.0; fat 0.2; salts 0.7 White of egg., water 85.75; fat 025; Yolk of egg... water 50.79; fat 31.75 ; Beef, fresh.... water 68.19; nitrogen 3.02; fat 12.60; Veal water 62.80 ; fat 18.00 ; Ham, lean.... water 60.00; fat 14.40 ; Chicken water 74.80; fat 2.50; proteids 12.67 ; salts 0.59 proteids 16.24; salts 1.07 proteids 18.89 ; ash 0.96 proteids 18.20 ; ash 1.00 proteids 24.30 ; ash 1.30 proteids 21.60 ; ash 1 10 1.0; salts 2.0 5.6; salts 3.0 Bread water 37-00 ; starch 47 ; sugar 3.0 ; proteids 8.0 ; fat Oatmeal water 7.40 ; starch 58 ; sugar 5.4 ; proteids 12.6 ; fat Where the percentages do not make 100, the difference is made up of small quantities of waste materials or other minor food elements not given in the table. 4 Si^Mii^iS BOILING. Asparagus 20 min. Beans, navy, .... 2 hours Beets 35 min. Brussels Sprouts, . . 10 Cabbage or Cauliflower, 20 Carrots, young, ... 50 Green Corn, .... 10 Lima Beans 35 Lentils, 2 hours Macaroni, Spaghetti, . 20 min. Onions and Paisnips, . 35 " Peas 15 " Peas, dried 2 hours Potatoes, 25 min. Rice 15 Spinach 15 String Beans 25 Turnips 30 , Beef, fresh, . per pound, 35 Beef, corned. Beef, potted, Beef, smoked, Chicken, . Fowl, . . Ham, . . Mutton, . Pork, salt, Turkey, . 30 35 20 15 25 15 15 20 15 Bass, Bluefish, Salmon and other oily fish, . per pound, 10 min. Codfish, Haddock, Halibut, Pike, Whitefish, . per pound, 6 min. Crawfish 15 " Lobster 30 " ROASTING. Beef, ribs, per pound, 9-12 Beef, round, " " 10-16 Chicken, " " 12-15 Duck or Goose, " " 18-20 Fillet of Beef, ... 30 Fish, large 50-60 Fish, small, . . . 15-25 Game birds, large, . 30-40 Game birds, small 15-25 Ham, per pound, 20 min. Lamb, Mutton, leg, Mutton, saddle, Pork and Veal, Turkey, Venison, . . . 12-15 12-15 10-12 20 12-15 10-12 BROILING. Beefsteak, 1 -in. thick, . 10-12 min. Beefsteak, 1^-in. thick, 12-16 " Bluefish, Shad or Trout, 20-25 " Chicken, spring, . . 15-20 " Fish, small. Game Birds, . Lamb Chops, Mutton Chops, Pigeons, young, 8-12 8-15 8-10 10-12 10-15 BAKING. Biscuits 20 min. Bread, white, .... 1 hour Bread, rye, Graham, etc., 2 hours Cake, ...... 1-1^ " Cakes, small, . . . 20-50 min. Custard, 1 hour To obtain the desired results, the above average time for cooking should be carefully observed and varied according to circumstances. - 5 MDMKSl Hours Minutes Hours Minutes Apples, sour, . . 2 Fish, fried, . . . 2 40 Apples, sweet, . . 1 30 Fish, salted, . . 4 Barley, boiled, . . 2 Fowls, boiled or roasted 4 Beef, salt, boiled, . 2 45 Goose, young, roasted, 2 30 Beef, roasted, . . 3 Lamb 2 30 Beefsteak, broiled, . 3 Milk, fresh, . . . 2 15 Beefsteak, fried, . 3 Milk, boiled, . . 2 Beans, white, boiled, 3 45 Mutton, roasted, . 3 15 Beets, boiled, . . 3 45 Mutton, boiled, . . 3 Bread, fresh, . . 3 30 Oysters, raw. . . 2 55 Bread, corn, . . 3 15 Oysters, stewed. . 3 30 Butter 3 30 Parsnips, boiled, . 2 30 Cabbage, with vinegar 2 Pork, pickled and boiled . 3 15 Cabbage, boiled, . 4 30 Pork, roasted or fried 5 Cake, sponge, . . 2 30 Potatoes, boiled, . 3 30 Calf's Liver, fried. 2 30 Potatoes, baked or fried , 2 30 Carrots, boiled, 3 15 Rice, boiled, . . 1 Cheese, old, . . 3 30 Sago, boiled, . . 1 45 Chicken, boiled, . 2 Soup, bean, . . . . 3 Corn, green, boiled, 3 45 Soup, chicken, beef, etc. , 3 15 Custard, baked, 2 50 Soup, barley, . . 1 30 Duck, roasted, . . 4 Tapioca, boiled. . 2 Eggs, fresh, raw, . 2 Tripe, boiled, . . . 1 Eggs, whipped, . . 1 30 Trout, fried, . . . . 1 . 30 Eggs, soft boiled. . . 3 Turkey, roasted. . 2 ' 30 Eggs, hard boiled, . . 3 30 Turnips, boiled. . 3 30 Eggs, fried. • • • . 4 00 Veal . 4 30 Fish, boiled. . . . 1 30 Venison Steak, broiled , 1 45 The figures denote averages under normal . conditions. The period of digestion, however, depends upon circumstances : proper cooking and seasoning of the food, the condition of the stomach at the time of eating, also mental excitement and physical excercise or rest after the meal. 6 MTCaEN 1 bushel 1 peck . 1 gallon ] quart pint pint gill gill 1 1 pint of liquid i 1 1, ounce " 1 1 1 2 1 3 1 1 wineglass of liquid tablespoonful tablespoonful of salt heaping tablespoonful sugar . . . tabiespoonfuls powdered sugar . . heaping tablespoonful sifted flour tabiespoonfuls grated chocolate . . dessertspoonful equals 2 teaspoonfuls teaspoonful , A pinch of pepper . A. pinch of salt A dash of pepper A grate of nutmeg . . ... The juice of a lemon ...... The weight of a quart of flour . . . " " an egg " ten eggs A heaping cup of sugar or rice . . . butter or lard . . . tablespoonful of flour . . " cupful of flour .... quart of flour An even pint of granulated sugar . . Butter th^ size of an egg .... A good cook, as a rule, knows the exact proportion of the ingredients required to accomplish the desired results, but the inexperienced should follow closely the directipns given in the recipes, to avoid mistakes. ^I^t*''- \j" *^^' o. ^))jHEaSlffl^' ^'Vfi ^Jis^--**— n.-p.-'-'z^ equals 4 pecks. 8 quarts. 4 2 pints. 4 gills. 1 pound. 1 cup. 4 large tabiespoonfuls 1 wineglassful. 2 tabiespoonfuls. 2 tabiespoonfuls. 2 dessertspoonfuls. 1 ounce. 1 ounce. 1 ounce. 1 ounce. 1 ounce. 4 saltspoonfuls. 25 drops. ^ saltspoonful. ^ teaspoonful. ^ saltspoonful. ^ saltspoonful. ' 1 tablespoonful. 1 pound. 1 ^ ounces. 1 pound. 7 ounces. ' 7 ounces. 1 ounce. 6 ounces. 1 pound. 12 ounces. 1 ounce. IMPORTANT FEATURES PAGE The Culinary Art, 1 Kitchen and Table Suggestions, . 3 Food Analysis, Kitchen Chemistry, 4 Average Cooking Time, ... 5 Time Required for Digestion, . . 6 Kitchen Measures 7 Wedding Anniversaries, . . ^ 458 Golden Rules 500 DEPARTMENTS Dbpt. PAGE Dept. No . 1. Soups, Stocks, . . . . 9 No . 18. 2. Fish, Cheese Straws, . . 39 II 19. 3. Shell Fish and Oysters, . 59 (( 20. 4. Meats, Fresh and Salt, . 71 5. Poultry, Stuffings, . . 99 21. 6. Game — How to Serve, . 113 22. 7. Sauces, Gravies, . . . 119 23. 8. Salads, Dressing:s, . . 141 24. 9. Vegetables, Greens, . . 155 2S. 10. Entrees, Side Dishes, . . 179 26. 11. Desserts, Pudding Sauces 185 27. 12. Cereals, Breakfast Foods 225 13. Eggs, Omelets, . . . 233 28. 14. Bread, Yeast, . . . . 243 29. 15. Cakes, FUHngs, . . . 257 30. 16. Pastry and Pies, . . 278 31. 17. Cookies, Fried Cakes, Fritters, 289 32. Pickles and Preserves, . 302 Miscellaneous Dishes, . 318 Artistic Cooking and Fancy Dishes, . . . 329 Sick Room Recipes, . . 342 Household Drinks, . . 352 Candies, Candied Fruits, 364 The Chafing Dish, . . 376 Bride's Department, . . 381 Fruits, Melons and Nuts, 393 Menus for the Year . . 397 Table d'Hdte Dinners, 434 Marketing — How to Buy, 436 Why and How — Hints, 439 Seasoning and Flavoring, 444 Practical Carving, . . 447 Domestic Economy* — Household Management, 459 APPENDIX Maxims and Quotations for Table and Menu, .... How to Remove Sinews from Turkey Legs, ..... The Fireless Cook Stove^ Dictionary French Trems Used in Cookery, with English Equivalents, Golden Thoughts, 456 Forma] and Informal Invitations, Regrets, etc., 501 Alphabetical or Cross-Index to all Recipes, ...... 505 Jot Down the Recipes that should be Kept 522 8 PAGE 435 449 450 452 Department 1. SOUP is liquid food made by boiling meat and vegetables or both, with seasoning and sometimes thickening, while broth is clear, without thick- ening, and strained from the solid ingredients retained in soup. Well made soups an^ broths are soothing, prepare the stomach for the heavier courses, and, as a rule, can be gotten up at small expense. But the best Boup is often spoiled or made unappetizing by too much grease floating on top. A good cook will aim to have a diiferent soup for every day in the week. Select wisely; prepare properly; cook well and serve daintily. I. CLEAR STOCK. The term "stock" means the juices of meats, bones and vege- tables extracted by long and slow simmering. Stock forms the basis of many soups and meat sauces. Any bones from the meats used for fooiJ may be utilized ; also all trimmings of roasts, steaks and other meats. Cover the material in the soup kettle with cold water (a quart of water for every pound of meat or bone), add a handful of salt and boil gently for several hours. Do not add spices. The vegetables should be taken out promptly When tender. Skim off the fat and all the dark scum (not the white). Add boiling water from time to time, as the stock boils away. When cooked sufficiently, take out the meat 10 DOMESTIC SCIENCE COOK BOOK and bones and strain through a hair sieve or cloth. If not per- fectly clear, stir in 1 or 2 beaten eggs, put on the fire and as it boils up, skim off the egg, then strain carefully through a cloth. Keep the stock in a stone jar and in a cold place. After two or three days boil up again, to prevent turning. Don't keep too long. 2. VEGETABLE STOCK. Boil 2 ozs. of kidney beans, 2 ozs. of split peas, 1 onion, 1 carrot, 1 stick of celery, some parsley and herbs, pepper, salt, 5 cloves and a blade of mace (outer hull of nutmeg), in 2 quarts of water for three or four hours, and then strain. If left to stand and the sedi- ment is then skimmed off, it will keep probably as long as desired. This stock may serve as the basis for many good soups or gravies. A good cook will aim to keep a supply on hand. 3. WHITE STOCK. Four pounds of knuckle of veal, any poultry trimmings or a rabbit, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of celery, 13 white peppercorns, 2 ozs. of salt, 1 blade of mace, a bunch of herbs, 1 oz. butter, 4 quarts of water. Cut up the veal, and put it, with the bones and trimmings of poultry and the ham, into the stewpan, which should be first rubbed jvith the butter. Moisten with Yn pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients ; sim- mer for live hours. After skimming and straining carefully through a fine hair sieve, it will be ready for use. This stock may be made stronger by using the water in which a young fowl or turkey has been boiled, or by increasing the quantity of veal, or by adding an old fowl too tough to be eaten. A young fowl cooked in this stock has a delicious flavor. Bones used once for brown stock can be boiled again for white stock with fresh vegetables. 4. BROWN STOCK. Proceed in the same way as for white stock (see above), sub- stituting beef for veal. The hind shin bone of a beef will yield DEPARTMENT 1 11 about 5 quarts of the best stock. Any remnants of gravy, all the trimmings and broken-up bones of other meats, if in good con- dition, may be put in. Let it come to a boil quickly, skim off the dark scum (not the white scum appearing afterwards), cover tightly and let simmer for four or five hours. Add a little boiling water from time to time. 5. FISH STOCK. Take 2 pounds of any inexpensive kind of fresh fish, or the trimmings and heads of uncooked fish, a head of celery, a root of parsley, a blade or two of mace, (outer hull of nutmeg), 1 bay leaf, a few cloves, white pepper, and salt to taste ; 3 quarts of water. Put the whole into a saucepan, cover and let simmer gently for about two hours ; then strain off the liquor, 6. CONSOMME. Chop 1% pounds of lean beef, 1 onion and 1 carrot together ; stir in 4 eggs, shells and all, then add 3 quarts of cold clear stock, put in a granite or porcelain kettle and let come to a boil. Skim thoroughly. Boil slowly for fifteen or tXventy minutes, then strain through a cloth, and serve. This soup is delicious and clear as amber if properly prepared. 7. CONSOMME WITH EGG. Place a soft poached egg in each plate and pour over it a ladleful of the hot consomme and serve at once. 8. CONSOMME WITH EGG NO. 2. Make a custard of 3 eggs and % a cup of sweet milk. Bake but do not brown. When done, cut in %-inch cubes, put in the soup, let come to a boil and serve. 9. CONSOMME WITH TAPIOCA. Boil a small quantity of pearled tapioca in salted water until clear, then put in the soup and boil ten minutes before serving. 13 DOMESTIC SCIENCE COOK BOOK 10. CONSOMME WITH VERMICELLI. Boil the vermicelli in salted water until done, add to the soup and boil five minutes before serving. A small handful of chopped parsley or celery leaves will improve the flavor. 11. CONSOMME JULIENNE. For 2 quarts of soup, take 2 small carrots, i/^ turnip, 1 leek, % onion, % stalk of celery, 1 ounce butter, 14 of a small cabbage head, a pinch of sugar, pepper and salt. Clean the vegetables and cut into long, narrow strips or thin slices. Put in saucepan with the butter, cook a few minutes, stir while cooking, then season. Add the clear stock, cook gently for thirty minutes, skim off the fat and serve. Cooked green peas or string-beans cut in strips, can be used. 12. CONSOMME WITH MACARONI. Parboil the macaroni (10 minutes), in salted water, drain and add to boiling soup. Boil ten or fifteen minutes longer, add some grated Parmesan cheese, if desired, and serve at once. , 13. CONSOMME WITH SPINACH. Work cooked and chopped spinach into balls the size of an egg and put one or two on each plate. If well done, the dish will be very inviting and appetizing. 14. OX-TAILSOUF. Cut 1 ox-tail into pieces, making the separation at the joints, put in a saucepan with 1 tablespoonful of drippings or some salt pork and 1 chopped onion. Shake over the fire until it becomes a delicate brown. Put into soup pot with 2 quarts of cold water. When it boils, add 1 stick of celery, 1 root of parsley, 2 cloves and 3 peppercorns. Let simmer for four hours, then put in ^ table- spoonful of salt, strain, and remove the grease. Select the best pieces of ox-tail, put in the soup and serve hot. DEPARTMENT 1 13 15. CALVES' FOOT SOUP WITH POACHED EGGS. Boil 3 pair of calves' feet and 1 shank of ham from which the rind has been removed in 3 quarts of water for at least two hours, add 3 sprigs of parsley, the same of thyme (kitchen herb for sea- soning), a blade of mace and pepper and salt to taste. Boil two hours longer, strain and set away to cool. When cold, remove carefully all the fat and return to the kettle. The soup should be cleared by breaking in 1 egg and stirring briskly for a moment, then as it begins to boil, skim carefully or strain through a bag. Poach as many eggs as there are persons to be served, place in a tureen, pour the hot soup over them and serve at once. 16. ENGLISH BEEF BROTH. Cut in small cubes (dice shape) 1 carrot, 1 onion, 1 turnip, 1 parsnip and 1 stick of celery. Fry to a nice brown in butter and add 3 pounds of beef rump cut fine. When browned, season with salt and pepper, add 3 quarts of boiling water and 1 cup of well washed barley. Simmer two hours, and serve with croutons (bread cut in small dice, browned in the oven and tossed with a / little melted butter). 17. SCOTCH MUTTON BROTH. For six* persons take 3 necks of mutton. Put in the soup ket- tle with 1 gallon of cold water, bring to boiling point slowly, skimming off all impurities. When boiling, add 1 carrot, 1 turnip, 1 onion stuck with 3 cloves, 3 bay leaves and salt to taste. When the vegetables are tender, take them out, cut in small cubes (dice shape) and set aside, throwing away the bay leaves and cloves. When the mutton is cooked, take out, remove all the fat from the broth, strain, put back on the fire, add % cupful of barley blanched, cook until the barley is tender, then add the vegetables and also the meat cut in small squares. Boil up and serve. The quantity can be increased or decreased in the same pro- portion, according to the number of persons to be served. 14 DOMESTIC SCIENCE COOK BOOK 18. CHICKEN BROTH. Take a large fat fowl, pick clean, singe and draw. Wash carefully and put in boiling water with a little salt. Cover tight and cook ,slowly three to four hours. Rice, sago, noodles or dumplings may be cooked in the broth. Chicken broth should not be served clear, therefore roll some flour and butter into the shape and size of an egg and let dissolve in the boiling soup. 19. CREAM OF CHICKEN. Boil 2 large fat fowls until extra tender, use only the white meat, cut it up and press through a sieve. Strain the stock and add to it the meat ; season with sufficient salt and pepper and let boil a few minutes ; now take the yolks of a dozen good fresh raw eggs and whip up with a pint of sweet cream, stir this into the stock and keep stirring until it all begins to thicken. Then add 2/3 of a cup of butter, let it boil up once more, strain and serve in cups. 20. CHICKEN BOUILLON. Cook for thirty minutes, 2 stalks of celery, 1 slice of onion, 6 peppercorns and J4 of a bay leaf in 3 pints of clear chicken stock. Strain, and when cold remove all the fat. When wanted, heat to the boiling point, add a little salt and serve in cups. 21. GIBLET SOUP. Boil the giblets of 2 or 3 fowls until tender in 2 quarts of water, then take out of the water, trim and chop fine ; strain the liquor, add to it 1 quart of milk (part creSfti will make it better), then, add the chopped giblets, thicken with ? tablespoonfuls of but- ter and 1 of flour stirred together and browned. Season with salt, pepper and a small onion shredded fine if this particular flavor is desired. Serve with bread sticks. 22. CHICKEN GUMBO SOUP. Cut the pods of okra (gumbo) in %-inch pieces, boil until ten- DEPARTMENT 1 . 15 der in 1 quart of stock, add the meat of a cooked chicken (or some veal), cut fine. Season to taste. 23. OCHRA OR GUMBO SOUP. Take 2 quarts ripe tomatoes, 1 quart ochra (gumbo) cut in small rings, add 3 quarts water, put over fire and let come to a boil. Cut up 1 chicken and fry brown with plenty of gravy; put this in with the tomatoes and ochra (gumbo) ; add several small onions, chopped fine ; salt and pepper to taste. A little corn and lima beans are an improvement if desired. Let all simmer to- gether gently for several hours. To be served with a tablespoon- ful of boiled rice and green garden pepper, cut fine to each soup plate. 24. NUMBER ONE TURTLE SOUP. Lay turtle on back, when neck stretches out, cut off head. Hang up turtle for twelve hours to bleed ; then divide shells, re- move entrails and carefully preserve green fat, which should be put into cold water to steep. Put fins and flesh with shells cut into pieces into boiling water for few minutes ; remove thin outer skin from flesh, put finer parts into sorne good stock and stew four hours; remove bones, put meat to press between two dishes until cold, then cut it up. Put bones and coarser parts of turtle into stockfat with plenty of ordinary stock, with some onions, celery, mushrooms, a little parsley, pepper, salt, add trim- mings of meat or poultry and stew six hours ; add stock in which the meat has been stewed ; strain and clarify soup, Blanch green fat cut up and put with chopped meat in soup ; let simmer until hot, add juice % lemon, 1^ glasses white wine, with cayenne pepper and salt to ta#te to every three pints of soup. Serve hot. 25. BROWN MOCK TURTLE SOUP. Put the bones of a leg of veal, together with a calf's heart and liver, into a kettle and boil for four hours ; take out the heart and liver before this if tender; keep enough water in the kettle so there will be about 2 quarts of stock when strained, set away to cool and remove all fat. Brown 2 tablespoonfuls of flour in a small % cupful of butter, let the stock come to a boil, stir in the 16 DOMESTIC SCIENCE COOK BOOK butter and flour, add 1 cupful each of the heart and liver cut into small dice, and season to taste. When ready to serve, slice 2 hard boiled eggs and 1 lemon into a soup tureen, pour the boiling soup over them and serve at once. A little ground mace (outer hull of nutmeg) or nutmeg, or a glass of sherry, may be added if de- sired. 26. MULLAGATAWNY SOUP. Cut up in small pieces 2 pounds of lean beef or veal, or 1 fowl or rabbit, and put in 2 quarts of water on the fire. Slice 2 large onions, fry brown in beef drippings and add to the meat. Add the peel of 1 lemon, 1 bunch of herbs and 1 clove of garlic. Let sim- mer five hours, skim well and strain. Return to the kettle, season well with salt and white pepper, and add a cup of boiled rice. When the rice begins to fall to pieces, stir in the juice of 1 lemon and 2 tablespoonfuls of curry powder, and serve. The word "mul- lagatawny" is East Indian and means "pepper pot." This should be kept in mind when seasoning. 27. MULLAGATAWNY SOUP— NO. 2. Chop 1 carrot, 1 onion and 1 stick of celery and fry quickly in 4 ozs. of butter. Cut into small dice the meat of 1 small chicken and 1 slice of smoked (not boiled) ham ; brown slowly in the veg- etable fry, seasoning with salt and pepper and a dessertspoonful of curry powder. When brown, add 2 quarts of stock and 2 cup- fuls of potato cut dice shape. Simmer one hour, skimming off all the fat. When serving put in the center of each plate 1 large tablespoonful of boiled rice. 28. TOMATO SOUP. Take 3 quarts of stock and let boil ; add 1 can of tomatoes, or its equivalent in fresh tomatoes, % cupful of rice and boil from one and a half to two hours. When the rice is thoroughly doncj add a lump of butter the size of an egg, season with pepper and salt and 1 tablespoonful of sugar. DEPARTMENT 1 17 29. CREAM OF TOMATO. Put 2 quarts of milk in a double boiler; let boil. Put in stew- pan 1 can of tomatoes, boil until soft, rub through a fine sieve, stir in 1 teaspoonful of soda to neutralize the acid. Rub together 1 small tablespoonful of flour and a lump of butter the size of an tgg, stir in the boiling water, add the tomato, season with pepper and salt ; boil three minutes and serve immediately. 30. POTATO SOUP. Shred 1 large onion in 3 pints of milk, add 2 stalks of celery, cut fine, put in a double boiler and let boil. In the meantime, pare and boil 6 or 7 medium-sized potatoes ; when cooked, mash thoroughly, beat light and add to the boiling milk, put in a lump of butter equal to 2 tablespoonfuls ; when melted, season with pepper and salt, put through a sieve and serve at once. 31. POTATO SOUP— NO. 2. Pare 1 dozen large potatoes, and boil with 1 carrot, 2 onions and 1 celery root, all cut up, in 2 quarts of water, until the whole can be rubbed through a sieve. Add from 3 to 4 pints of white or brown soup-stock, thin with a little boiling water, if necessary, add salt and pepper according to taste, and serve. 32. BOUILLON. (Clear Beef Soup.) Put 2 pounds of minced fresh beef in 2 quarts of cold water, bring to boil and let simmer for one half hour ; then add 1 carrot, 1 onion, 1 stalk of celery and 1 sprig of parsley, chopped fine ; let simmer one hour longer. Strain through a fine sieve into earthen bowl. Next day remove the fat, add 1 pound of minced lean beef, bring the stock to a boil and let simmer again twenty minutes. Season with salt, pepper and celery-salt. Serve hot in thin cups. 33. POTATO CHOWDER. Cut 4 ozs. of ham into dice and fry light brown together with " 1 good-sized onion chopped fine. Pare 4 large, raw potatoes and cut into dice. Put alternate layers of ham and potato in a sauce- 18 DOMESTIC SCIENCE COOK BOOK pan, seasoning each layer of potato with salt and pepper. Sprinkle with 1 tablespoonful of finely chopped parsley, add 2 cupfuls of hot water, cover and simmer twenty minutes. Make a roux (thickening) of 1 tablespoonful each of butter and flour, work in 2 cupfuls of milk. Add to the chowder, with seasoning if neces- sary, and serve hot. 34. CORN SOUP. Boil soup bone in 2 quarts of water until the meat separates from the bone. Boil 3 or 4 large tomatoes from which the skin has been removed, and 6 or 8 ears of sweet corn from which the corn has been cut. Cook together, cobs and all, for half an hour. Then take out the cobs and put corn and tomatoes into the beef broth, which has been strained and skimmed. Boil together for a few minutes-, season with salt and pepper and just before serving add 1 cupful of pure fresh cream. 35. CREAM OP CORN. Take 1 can of com, or cut and scrape the corn off 4 ears of green corn, chop fine, add 1 pint of water and boil for an hour ; then press through a colander. Put 3 pints of good rich milk into ? double boiler and when boiling hot add the strained corn. Rub a lump of butter the size of 1 egg and 2 small tablespoonfuls of flour together until smooth, stir into the soup, season with salt and pepper and just before serving, stir in the well beaten yolk of 1 egg- 36. CORN CHOWDER. Slice Vz pound of salt pork very fine, put in a smooth bottom kettle and put over the fire; when fried a few minutes, add 2 shredded onions and 6 medium size potatoes sliced extra thin and fry all together until tender ; then add 1 quart of water and the green corn cut and scraped off of 8 ears; boil one-half hour, careful not to scorch, then add 2 quarts of rich milk and 2 table* spoonfuls of butter and 1 of flour rubbed together and browned. Season with salt and pepper and serve with bread sticks or toasted bread cut in bars. DEPARTMENT 1 19 37. SUCCOTASH SOUP. Put 1 can of succotash on the fire with 2 cups of boiling water, 1 medium sized onion, 2 stalks of celery arid some parsley, all chop- ped, also a teaspoonful of salt and ^4 a teaspoonful of white pepper and a dash of cayenne. Make a roux of 1 tea'spoonful each of but- ter and flour over the fire, stir in 2 cupfuls of hot milk. When the succotash has simmered half an hour, rub through a fine sieve and add to the white sauce. Stir well and serve hot. 38. CORN SOUP. Two quarts milk, 1 can grated green corn in season or same quantity cornlet when green corn not obtainable, butter size of a walnut, pepper and salt to taste. Put the milk into double boiler and let come to a boil ; add corn, then butter, pepper and salt ; and tea cup of whipped cream just before serving. Delicious if prepared according to directions. 39. RICE SOUP. Take either a shin (large bone of leg below the knee) of veal, a medium sized chicken or the remains of two or three roast chickens, boil in 3 quarts of water until the meat is tender. Sep- arate the meat from the bones and chop in pieces the size of a kernel of corn ; strain the liquor through a sieve, put back in the kettle, add 1 teacupful of rice and 1 head of celery, cut fine, boil until the rice is well done, add the chopped meat, season with pep- per and salt, boil five minutes longer and serve. 40. BALTIMORE RICE SOUP. Clean 10 large carrots, parboil five minutes, drain, dry and put in soup-pot with 3 ozs. of butter, 1 large sliced onion and the white part of 1 leek. Cook five minutes, stirring ; add 2 quarts of stock, season with salt, pepper and a little mace (the outer skin of a nut- meg), simmer till the carrots are soft. Rub all through a fine sieve and return to soup-pot, add more stock, 1 scant dessert- spoonful of sugar, 1 tablespoonful of butter, and 1 oz. of corn- flour mixed first with a little water or milk. Stir well, let simmer 20 DOMESTIC SCIENCE COOK BOOK fifteen minutes, add 14 pound of rice boiled in beef stock ; skim and serve with bread sippets (bread cut in triangular shapes). 41. CREAM OF CELERY. Cut 3 or 4 heads of nice white celery in small pieces, cover with water and boil until tender, from one-half to one hour. Drain and mash fine. Put back into the water and add 3 pints of milk boiling hot. Rub together 1 tablespoonful of flour and a lump of butter the size of an egg, add to the cream, season with pepper and salt, boil three rninutes and serve. 42. VEGETABLE SOUP. Take 3 quarts of stock, 14 of a head of cabbage, Yz a turnip, 1 carrot, 2 onions, 3 potatoes ; chop all the vegetables together, add to the stock and boil one hour, season to taste and serve. 43. NOODLE SOUP. Let 2 quarts of stock come to a boil in a kettle. Add the noo- dles and 1 handful of green celery leaves chopped fine, boil fifteen minutes, add salt and pepper to taste and serve. (See Noodles at the end of this department.) 44. PEA SOUP. Take 1 can of peas or 1 quart of fresh peas, boil until tender and rub through a sieve, add 1 quart of milk, 2 tablespoonfuls of butter, salt and pepper to taste and boil five minutes. Just before serving add 2 soda crackers pulverized. Serve at once. 45. PEA SOUP— NO. 2, Boil for two hours 3 quarts of green peas in 4 quarts of water, drain off the water and set it aside ; then chop fine 1 onion and add 1 small sprig- of mint; rub the peas through a sieve and mix all together ; put in the liquid drained from the peas, return DEPARTMENT 1 31 to the fire and boil for ten minutes. Blend 1 tablespoonful of flour with 2 of butter, and stir smoothly into the boiling soup. Serve with bread sticks. 46. SPLIT PEA SOUP. Wash 2 pounds of split peas, put in saucepan with 2 quarts of water and boil for one hour. Drain off the water and add 4 quarts of good strong stock, 1 ham bone, 1 onion and 1 carrot chopped together. Let all simmer together for three or four hours, put through a sieve, season to taste and serve with croutons (small pieces of bread cut dice shape and fried). 47. SPLIT PEA SOUP— NO. 2. Soak over night, 1 quart of peas, for 4 quarts of soup. Put the meat (1 part of pork and 2 parts of beef, either smoked, pickled or fresh) on the fire covered with water, three hours before dinner- time. Very salty meat should soak over night and the water changed twice. Put the peas on the fire at the same time, boil an hour and drain. If not soft, add l/^ a teaspoonful of soda and boil a little longer. Take off most of the fat floating on the soup, add the peas, some onion and allspice, and let simmer. Just before time for serving take out the meat and rub the soup through a sieve. If not even and thick enough, boil up once more and stir in some grated raw potato. Or, 10 peeled raw potatoes may be added in time to boil to pieces before ready for the meal. If the meat is smoked or pickled, little or no salt is needed. 48. WHITE BEAN SOUP. Take 1 cupful of nice white beans, parboil and drain ; put in fresh water and boil until tender but not soft enough to mash. Add 2 quarts of milk and let come to a boil, add a lump of butter the size of an egg and season with pepper and salt. A few minutes before serving, break up 4 or 5 soda crackers, add to the soup, stir up well and serve. 22 DOMESTIC SCIENCE COOK BOOK 49. WHITE BEAN SOUP— NO. 2. This soup is made exactly like Split Pea Soup No. 2. If fresh meat is used, a ham-bone boiled with the soup will give a fine flavor? Many people like 2 or 3 sour apples boiled to pieces in the soup. A little celery-root or parsley-root will give a pleasant taste. A little vinegar or lemon juice may be added, after serving, by those who relish the taste. 50. BLACK BEAN SOUP. Boil 1 quart of black beans in 3 quarts of water until tender, replenishing the water if necessary. Mash through a colander, add 1 teaspoonful of butter, salt and pepper to taste. Just before serving add 3 hard boiled eggs chopped fine, 1 lemon sliced thin, or 1 tablespoonful of vinegar, and i/^ glass of sherry wine or less, if desired. 51. COMBINATION SOUP. Pare and. slice 3 carrots, 3 potatoes and 3 onions, and boil with 2 sticks of celery in 2 quarts of water until tender. Drain, rub through sieve and return to the water. Set on the fire, add 1 table- spoonful of good butter, 1 pint of good stock or 1 teaspoonful of liquid beef and salt to taste, let come to a boil while stirring and serve with croutons. 52. TURNIP SOUP. Boil enough turnips soft, drain and rub through a sieve to make 1 pint. Add 2 quarts of hot milk, 1 saltspoonful of soda, 1 heaping teaspoonful of salt, pepper to taste, and 2 tablespoonfuls of onion juice. Thicken with flour and butter rubbed together, let come to a boil while stirring and serve immediately. This soup, with bread and butter, will make a palatable, economical supper. 53. CREAM OF CUCUMBER. Peel 3 large cucumbers, quarter, remove seeds, slice coarsely. Parboil in salted water, drain, put in saucepan with 1 oz. of but- ter ; cover, stew one-half hour, season with pepper, salt and 1 tea- DEPARTMENT 1 23 spoonful of sugar. Heat 3 ozs. of butter in another saucepan, stir in 2 ozs. of flour, but do not let it turn brown. Add the cucum- bers, dilute with 2 pints of chicken stock, boil up, skim, add 1 pint of boiling milk. Simmer twenty minutes, rub through fine sieve. Stir 1 gill of cream and 2 egg-yolks well together, pour into the soup, return to fire, stir until well blended. Serve with bread cut dice shape, fried brown. 54. CREAM OF CAULIFLOWER. Cook 1 large head of cauliflower in salted water until tender and rub it through a fine sieve. Bring the water again to boil, stir in 6 ozs. crushed tapioca, simmer twenty minutes. Mix 1% ozs. of rice flour with a little cold milk, boil up a scant pint of milk with 1 pint of white stock, stir in the rice flour and cook for a few minutes, stirring constantly. Put all together, season with salt and pepper and a trace of grated nutmeg, bring to a boil, add 1 gill of cream, take off the fire and stir a minute longer, but do not let come to a boil again. 55. CREAM OF NUTS. Blanch (to whiten, by skinning or scalding) 1 pint of nut meat (any kind or mixture of nuts), remove the skins, cook in slightly salted water until soft, drain, rub through a colander. Simmer 3 pints of clear stock with 1 saltspoonful each of paprika (Hungarian pepper), cloves and nutmeg, thirty minutes, strain and add to the nut pulps. Heat again, add salt if necessary, and serve Avith 1 tablespoonful of whipped cream to each plate. 56. CREAM OF CHESTNUT. Split 3 pints of large chestnuts across with a sharp knife, pour into boiling water, boil two minutes, drain, dry on cloth and put into frying pan with a bit of butter. Cover with a cloth, roast over hot fire five minutes, then remove shells while hot. Put in large soup-pot with 2 quarts of beef stock or game stock. Simmer till soft, rub through fine sieve, return to pot, dilute with more stock if too thick, season with salt, pepper, a little sugar and 84 DOMESTIC SCIENCE COOK BOOK grated nutmeg, stir until it boils, add gradually 4 ozs. of butter. Stir y2 gill of cream and 3 egg-yolks together, pour into soup and stir until entirely blended. Serve with croutons. 57. CHESTNUT SOUP. Remove the shells of 1 quart of chestnuts and place the meats in the oven until the brown skin peals off easily. Put them in a stewpan, cover with chicken or veal broth and boil until tender. Mash and put through a sieve, add 3 pints of good strong chicken or veal broth, 1 cupful of chicken or veal chopped fine, 1 shredded onion, pepper and salt to taste, and also 1 pint of thick sweet cream. Serve piping hot. 58. ASPARAGUS SOUP. Take 1 bunch of asparagus and cut in quarter inch lengths, boil until tender but not too soft, and drain off the water. Chop 1 onion very fine, put in a stewpan with a lump of butter the size of 1 egg, and fry to a light brown, then add the asparagus and mix carefully ; when slightly browned add 1 quart of boiling milk, let it boil up once, season with pepper and salt and serve. 59. CREAM OF ASPARAGUS. Put the heads of 2 bunches of asparagus (white if obtainable) in a granite stewpan, boil until tender and set aside ; cut the re- mainder of the asparagus into inch lengths, boil until soft and press through a sieve or colander. Put into a double boiler 3 pints of milk and 1 pint of white soup stock, add the strained asparagus and thicken with 2 tablespoonfuls of butter and 1 of flour blended smoothly (roux), then put in the asparagus heads and serve at once. 60. ONION SOUP. Cut 8 onions in small pieces and fry to a light brown in 3 ozs. of butter, then pour into a stewpan containing 2 quarts of water into which 1 tablespoonful of rice flour has been stirred, add 1 tea- spoonful of powdered sugar, pepper and salt to taste. Let simmer DEPARTMENT 1 25 for twenty minutes. Thicken with a "roux" made of a table- spoonful each of butter and flour and, if necessary, pass the soup through a sieve. Spanish onions give the best flavor. 61. CREAM OF ONION. Peel and slice 4 onions, put into boiling water, let simmer five minutes, take off the fire, drain thoroughly. Heat 1 tablespoonful of butter in a stewpan, add the onions, cook for ten minutes with- out allowing them to color ; add 1 pint of boiling water, let sim- mer forty-five minutes, till tender. Rub through a fine sieve, add 1 cupful of milk, and put again on -the fire. Make a roux of 1 ta- blespoonful each of butter and flour and add this to the boiling mass. Stir until creamy. Season. Beat 1 yolk of tgg, add 1 cup of cream, and stir into the soup, which must be removed from the fire before it boils again. Considered delicate and wholesome, especially in spring. 62. PUREE OF SPINACH. Steam for ten or fifteen minutes 3 or 3 quarts of spinach, take out of steamer and chop extra fine, using the drained off water to color the soup. When chopped, put in a double boiler, add the water, 1 pint of white stock and 1 quart of sweet milk. Bring to a boil, then thicken with a lump of butter the size of an egg and 2 tablespoonfuls of flour blended together (roux) ; season with salt, pepper and a little onion juice. Strain through a sieve, reheat, and serve with bread sticks. 63. MUSHROOM SOUP. Peel and cut up fine J4 pound of mushroms. Stew about ji of this in a pint of water and 1 pint of chicken or veal stock. Cream a tablespoonful of flour and butter over the fire and stir into the liquid. Strain into a bowl, add 1 cup of cream and the remaining mushrooms and let come to a boil; add pepper, salt and the well beaten yolk of 1 egg. Remove from the fire at once and serve in cups topped with whipped cream if desired. 26 DOMESTIC SCIENCE COOK BOOK 64. EGG SOUP. To 1 pint of boiling water add 1 tablespoonful of butter, salt and pepper to taste ; break 2 fresh eggs in a cup, hold the cup in the left hand and a fork in the right, pour the egg slowly into the boiling water, beating briskly with the fork until the egg looks like white and yellow shreds. Take from the stove and serve. For two persons. You can make this soup in one minute after the rest of the dinner is ready to serve. 65. WHITE SOUP. One-fourth pound of sweet almonds, % pound of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon peel, 1 blade of mace, pounded ; ^ pint of cream, the yolks of 2 eggs, 2 quarts of white stock. Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which with the bread should be pounded into a pulp beforehand. Beat all together and add the lemon peel, finely chopped, and the mace. Put all in the boiling stock and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil and serve im- mediately. 66. WHITE SWISS SOUP. Bring to a boil 3 pints of any good meat stock (veal preferred). Beat together 2 eggs, 2 tablespopnfuls of flour, and i^ a cupful of sweet milk. Pour the mixture through a fine colander into the boiling soup. Season with salt and pepper and serve at once. 67. MILK SOUP. Take 4 large potatoes and 2 onions, cut fine and boil in 2 quarts of water until thoroughly done; strain through a colander, put back in the kettle, add 1 pint of milk, 3 tablespoonfuls of pearl tapioca, a lump of butter the size of an egg, season with salt and pepper. Boil slowly and stir often for fifteen or twenty minutes and serve hot. DEPARTMENT 1 37 68. CIDER SOUP. Stir 2 tablespoonfuls of sifted flour and 6 fresh yolks of egg into 1 quart of cider and 1 quart of water, sweeten, add a few slices of lemon without seeds, a pinch of salt, and put on the fire in a pot that has been thoroughly cleaned. Stir constantly with a wire egg-beater over a hot fire, and as soon, as it boils pour into a tureen, into which a little powdered mace (outer hull of nut- meg) has been put. The whites of the eggs may be beaten stiff and formed into small dumplings, which are then put on top of the soup and dusted with sugar. If the cover is quickly put on, the dumplings will be cooked before the tureen reaches the table. Serve sugared croutons or sweet biscuits with the soup, which may be varied by taking the whole eggs, instead of the yolks only, and only half the quantity of flour. This will make the soup frothy. In either case the soup will be delicious. 69. WHITE WINE SOUP. Is made exactly like Cider Soup, substituting white wine for cider. 70. CLARET SOUP. Soak 1 cupful of sago in cold water for three hours. Rinse twice in fresh water, and boil until transparent in 1 quart of water with a small stick of cinnamon. Add 1 pint of claret, some lemon juice and sugar, and remove from the fire just before boiling. Serve with small biscuits or zweiback (sweet, spiced bread, toasted). If tapioca is substituted for sago, do not soak before cooking. A, tablespoonful of raspberry or pineapple jelly put in with the wine adds a delicious flavor. 71. CORNMEAL SOUP. Boil half milk and half water, stir in enough fine cornmeal to make the soup creamy, salt to taste, and serve. Very nutritious and palatable. 72. CHERRY SOUP. Boil 1 quart of sour cherries, 1 slice of toast and a piece of 28 DOMESTIC SCIENCE COOK BOOK lemon peel in 1 quart or more of water until the cherries go to pieces. Rub through a sieve, boil up, add sugar, a little salt and cinnamon and 1 pint of claret. Heat, but do not let come to a boil. Serve with sweet biscuits or zweiback (sweet, spiced bread toasted). 73, PRUNE SOUP. Good for invalids. Clean the prunes (or blue plums), and put on the fire with half the quantity of oatmeal, sugar, cinnamon, slices of lemon without seeds, a pinch of salt and enough water in an earthen or granite pot. Cook slowly until soft. Rub through a sieve, return to the fire, add a little beef extract and stir in 2 yolks of egg lightly beaten with 1 glass of wine or cider. 74. APPLE SOUP. Cut up 3 or 3 large sour apples and boil soft with 1 cup of cleaned rice, rub through a sieve, return to the fire, add a little cinnamon, lemon peel and salt, sweeten to taste, let simmer half an hour longer, remove from fire, stir in the yolk of an egg and serve. 75. GREEN TURTLE SOUP. For a dinner of twelve plates, take 2 cans of turtle. Turn the contents on a large platter and carefully separate the green fat from the meat. Cut the fat into square bits and set aside. Put the remainder of the turtle in a porcelain kettle and add 2 quarts of water and a sprig each of thyme, parsley, sage and summer savory, also a dozen whole black peppers and a few cloves. Let this all come to a boil and then set back on the range to simmer. Now put in a granite frying pan y2 cupful of butter. Put on the fire and when melted, put in 2 or 3 onions chopped fine, 1 small carrot cut in slices and 2 or 3 stalks of celery cut in bits. Let all cook to a light brown, being careful not to scorch. Lift the veg- etables from the pan into the soup, and into the butter, in which the vegetables have been browned, stir V^ cupful of flour. Brown slightly and then stir in the soup and let all cook slowly together for about forty-five minutes. Place into a hot tureen the green DEPARTMENT 1 29 fat, 1^ dozen hard boiled eggs sliced and, if desired, 1 or 2 lemony sliced thin. If for six persons, take only half the quantities indi- cated, for any other number in croportion. 76. CREAM OF SHRIMPS. Put into a saucepan 2 tablespoonfuls of bufrter and 1 of flour, put over the fire and stir until smooth, add 1 can of shrimps or the same quantity of fresh ones, torn into small pieces, and let cook for a few minutes, then add li/^ pints of milk and cook until creamy. Season with salt and a pinch of paprika (Hungarian pepper) if desired. 77. LOBSTER SOUP. Chop fine the contents of 1 can of lobsters, and boil slowly for ten or fifteen minutes in 3 pints of white stock. Cook 2 table- spoonfuls of flour with 2 of butter, but do not brown, add to the soup, season to taste and serve. 78. OYSTER SOUP. Cut 2 dozen large good oysters into quarters, preserving the liquor, and put them in a bowl with a little cream. Melt 4 ozs. of butter in a saucepan, add the flour, cook a few minutes, add 2y2 quarts of stock (white stock or fish stock), and the oyster liquor, stir until it boils, skim and let simmer for half an hour. Season with a little pepper, a little salt, very little nutmeg and a little mace. Then boil up, add Yz pint of rich milk or cream and take off the fire. Mix the yolks of 2 eggs with the oysters, add a few drops of lemon juice and put in the soup. Heat quickly, but do not allow to boil again. Serve at once. 79. OYSTER SOUP— NO. 2. Boil 2 pounds of lean beef in 1 quart of water, seasoning with salt only. Chop enough green onions, parsley and chervil to make 1 cupful, fry in hot butter to a light brown, thicken with a little flour and then add the beef broth. Stir in the liquor of 2 dozen 30 DOMESTIC SCIENCE COOK BOOK oysters and a little more water if necessary, season with a sprig of thyme, 1 bay leaf and a saltspoonful of white pepper. Put in the oysters, bring to a boil and serve hot with triangles of toasted bread. 80. TWENTIETH CENTURY OYSTER SOUP. * One pint best and freshest oysters, rinse in a cupful cold water ; drain. Lift carefully into flat bottom granite stewpan. Sprinkle with 1 teaspoon of salt and 1 saltspoon black pepper and top with 1 large tablespoonful butter cut in bits. Cover tightly and place on stove on hot place and shake until edges curl, when they are done. Put the liquor from the oysters in another stewpan, when it boils skim and set back where it will keep hot. Scald 1 pint rich milk in double boiler. When ready to serve pour the liquor on oysters, then the milk. Bring at once to table with hot toasted crackers. TOASTED CRACKERS FOR OYSTER SOUP. Split and butter on the inside 5 or 6 Boston crackers. Put on . tin and brown in the oven. Serve hot with oyster soup. 81. CREAMED OYSTER SOUP. Let 2 quarts of milk come to a boil. Drain the liquor off 3 pints of good fresh oysters, and chop fine. Stir 2 small table- spoonfuls of flour in 4 of melted butter. Put the oysters in the boiling milk, stir in the butter and flour, season with pepper and salt, let boil up once and serve. 82. CLUB CLAM SOUP. Boil in as little water as possible, 2 thin slices of salt pork cut into small bits and 2 small onions chopped fine. ■ When tender, add 2% dozen large clams chopped fine, their juice, a very little ground mace (outer hull of nutmeg), 2 stalks of parsley chopped fine, and 2 quarts of water; boil for thirty minutes and thicken with 3 tablespoonfuls of flour rubbed into a scant % cupful of DEPARTMENT 1 31 butter, season with salt and pepper and take off the fire. When it has stopped boiling, stir in the well beaten yolks of 4 eggs and serve. 83. RHODE ISLAND BISQUE OF CLAMS. Put the liquor of 25 clams on the fire with 1 pint of milk, 1 of water, 1 tablespoonful of butter, 12 whole peppers, 1 teaspoonful of grated nutmeg or mace, and salt to taste. When boiled ten minutes, strain, add the clams, cover the pot and boil vigorously for thirty minutes, but take care that the soup does not burn. DUMPLINGS AND OTHER GARNISHINGS FOR SOUPS, STEWS, ETC. The following recipes will be welcome to most housekeepers, because they add greatly to the resources of the cook for offering a variety. The heavier kinds described are good served with boiled apples, pears, prunes, etc., the lighter kind with soups and in fricassees or stews. When the batter is ready, put one dumpling in boiling water for a test ; if it does not hold together, flour must be worked in as a binder. All dumplings must be cooked in water or soup that is boiling violently. Dip the spoon in the boiling liquid every time before cutting dumplings from the dough. Serve them at once, when ready. Dumplings remaining over taste good fried, either alone or mixed with sliced apples, Irish or sweet potatoes. 84. COMMON DUMPLINGS. Put flour in a large deep dish, add a little salt, and then add by spoonfuls boiling water with one hand, while mixing quickly with a knife in the other hand, constantly changing the direction in which you stir. The water must be boiling, every spoonful. As soon as no more dry flour can be seen in the dish, cut dump- lings from the batter with a tablespoon, putting each one into the boiling water and dipping the spoon in the boiling water every 32 DOMESTIC SCIENCE COOK BOOK time. Boil five to ten minutes. They are cooked when light and no longer sticky when cut through. Eggs may be added to the batter. 85. MILK DUMPLINGS. Beat 3 or 3 eggs and 2 teaspoonfuls of salt into a pint of milk, add enough flour to make a thick batter. A tablespoonful of sour cream or milk added makes the dumplings lighter. Cut with ta- blespoon and boil ten minutes. 86. SUET DUMPLINGS. Mix 1 pint of sifted flour, 1 teaspoonful of baking powder, 1 scant tablespoonful of suet chopped fine, and 1 saltspoonful of salt. Work into soft dough with sweet milk. Boil twenty minutes in a covered saucepan, without uncovering. 87. QUICK DUMPLINGS. Beat 2 eggs light and add 1 cupful of sweet milk and 1 tea- spoonful of salt, stir in enough flour to keep its shape when han- dled and iy2 teaspoonfuls of baking powder. Cut in small spoon- fuls and place on top of stew or pot-pie, cover and let boil for about ten minutes. If they should fall, put in a little more flour next time. 88. SMALL DUMPLINGS. Cream butter the size of an egg, add gradually the yolks of 2 eggs, the white of 1 egg, a little grated nutmeg, some chopped parsley, 2 tablespoonfuls of flour, a little salt, and stir until smooth. Cut with a teaspoon. Boil ten minutes. 89. SPONGE DUMPLINGS. Put 1 white of egg into a tumbler, fill up with milk. Pour this and 1 tumbler full of flour and a small piece of butter into a sauce- pan and stir over the fire until the whole sticks to the stirring spoon. Set to ccol, add 2 yolks of egg and a little mace, cut small dumplings, putting them into the soup, cover tightly and boil ten minutes. Serve immediately in the soup. DEPARTMENT 1 33 ' 90. SPONGE DUMPLINGS— NO. 2. Stir together 2 ounces best flour and Va pint milk or water, add white of 1 egg, and pour into 4 ozs. boiling hot butter. Stir over the fire until the mass sticks to the pot no longer. Then work 2 ozs. of butter until soft, add nutmeg to taste, also yolks of 4 eggs, one after the other, and mix with the cooked flour when slightly cooled. If unsalted butter is used, add salt to taste. Beat the whites of 3 eggs stifif, work into the mass, form into dumplings by cutting with a wet spoon, and boil in soup ten minutes, keeping the soup kettle covered. This quantity will sufiice for fourteen persons in consomme. The dumplings are also excellent cooked and served with green peas. 91. DUMPLINGS OF BREAD DOUGH. When the dough has risen the second time, make from a part of it small balls, let them rise a little more and put them on top of cooking dried apples or prunes, where they will rise still more and cook. Served with ham or cold roast pork, makes a nice fam- ily dish. Or they may be boiled in salted water and'served with browned butter ; but in this case they must be taken out of the water as soon as cooked, or they will become heavy, and they must not be cut with a knife, but torn with a fork. 92. POTATO DUMPLINGS. Knead some grated boiled potatoes with a few eggs and flour into a firm dough, make a long roll of it, cut into pieces on the bias and form the dumplings by hand. Boil ten to fifteen minutes in salt water. 93. POTATO DUMPLINGS— NO. 2.^ Grate 15 medium-sized cold boiled potatoes. Cut 2 slites of wheat bread into cubes (dice shaped), brown them in butter, and add them to the potatoes with one small cupful of flour, 2 eggs, salt and a little nutmeg. Mix well, make dumplings the size of a fist and boil evenly from fifteen to twenty minutes. 34 DOMESTIC SCIENCE COOK BOOK 94. BREAD DUMPLINGS. Cream two tablespoonfuls of butter, stir in 2 yolks of eggs, some finely chopped parsley or a little mace (outer hull of nut- meg). Add about 1 pint of stale bread, soaked in water and squeezed out, and the white of 2 eggs beaten stiff. Cut small dumplings with a wet spoon and boil five minutes in the soup. 95. CUSTARD DUMPLINGS. Beat 2 eggs well in a tin, add a pinch of salt, a grate of nutmeg and, if desired, 1 teaspoonful of chopped parsley. Whisk in 1 cup of either milk or stock, or y^ cup of each. Place the tin in a sauce- pan of boiling water and cook until thick. Cut out neatly with a spoon and put a little in each soup plate. This is a very delicious addition to Consomme Julienne. For a special dinner the custard may be used as follows: Fill some timbale cups with cooked carrots, turnips and string beans, all cut into small cubes, and a few cooked green peas, if desired, all mixed thoroughly. Then fill the cups with the uncooked custard, set them in a pan with hot water and cook in a slow oven, until the custard is firm. When cold, unmold and with a sharp knife cut into slices % of an inch thick. Serve in a clear soup. 96. MARROW BALLS. Melt 1 tablespoonful of marrow, strain through a cloth into a bowl, beat till creamy, add 1 t^'g, and beat well again. Add salt, pepper and a trace of nutmeg, and enough fresh bread to absorb all. Work into a paste and form small balls, which are put in gently boiling water for ten minutes. Take out of the water and add to the soup just before serving. It is well to put at first only 1 ball in the boiling water, as a test. If it falls apart, add more bread to the paste. If it is too hard, work a few drops of water into the paste. 97. MARROW BALLS— NO. 2. Stir together % pound beef marrow cut fine, 3 tablespoonfuls sour cream, 3 eggs, salt, pepper and nutmeg to taste, add enough DEPARTMENT 1 35 white bread, without the crust, to form small balls between the wet hands. Cook in the soup. 98. NOODLES. Noodles are mostly eaten in soup, in which they are cooked, but they are also served as a vegetable dish with roast veal, chicken, ham, or with stewed apples or prunes, or boiled and then fried in butter. As a vegetable boil them tender in plenty of salted water, turn into a drainer, pour boiling water quickly over them, and serve with hot butter and fried bread crumbs. Slightly beat 3 eggs and mix with 2 tablespoonfuls of water and 1 pinch of salt and enough flour to make a stiff dough. Work it twenty minutes, adding, if necessary, a little more flour to ren- der the dough smooth and elastic. Roll a small part of the dough on a cloth until as thin as a wafer, then sprinkle lightly with flour and roll up. Beginning at one end, cut the roll into threads if for soup, into ribbons J4 inch wide if for other purposes. Let them dry for one hour. Will keep indefinitely. 99. NOODLES— NO. 2. Work 4 eggs, 4 spoonfuls of milk, 3 ozs. of butter into a paste with enough of the finest flour to knead on a paste board, con- stantly shaking flour over it, until it becomes a stiff dough. Cut into 4 pieces, roll out as thin as paper, and hang over a pole to dry. When dried half an hour, cut each piece again in 4, lay the pieces upon each other, roll up, cut into strips^ of the desired width, and shake them apart. They are then ready for use, but can be kept for several weeks. 100. NOODLE BALLS. Roll some of the paste (made as indicated in the first recipe for noodles) as thin as paper on a floured cloth, fold it over once and with a vegetable cutter or a tube cut out disks about J4 inch across. Put them in a frying basket and fry in smoking hot fat, constantly shaking the basket. They color and form balls in one 36 DOMESTIC SCIENCE COOK BOOK minute. Take out of the fat, dip for an instant in boiling water, drain on paper and serve separately with the soup. 101. FORCE-MEAT BALLS. Take 1 cupful of raw veal chopped fine, 1 of soft bread crumbs, a large tablespoonful of melted butter and 1 beaten egg, season with salt and work all together thoroughly ; make into small balls and fry brown in hot lard. Force-meat balls may be made of any raw or cooked meat chopped fine, highly seasoned with salt, pepper, thyme, onion juice and lemon juice, and with enough yolk of egg to bind the meat. By omitting one or the other of the seasonings a variety can be obtained in flavors. Roll the balls in flour and poach in boiling water or fry in butter. 102. CHICKEN BALLS. Chop left-over chicken meat with double the quantity of bread soaked in milk or water and squeezed dry again, and a little par- sley. Stir fresh beef marrow the size of a walnut into 3 or 4 eggs, add this to the meat, season with salt and a little nutmeg, mix well and form small balls, which are served in Consomme, chicken broth or any similar soup. 103. BEEF BALLS. Mix well % pound of raw chopped beef, 2 yolks of egg, 1 cup of bread soaked and squeezed dry, 1 heaping tablespoonful of creamed butter, a little salt, a trace of nutmeg, and finally work in the white of 1 egg beaten stiff. 104. VEAL FORCEMEAT. One-half pound of lean veal, sliced and freed from all skin and sinews, together with 14 pound beef suet shredded and % pound of bacon in thin strips, are pounded in a mortar, passed through a sieve, seasoned with salt and aromatic spices to taste, also a tea- spoonful each of chopped parsley, mushrooms and onions. Mix well with % cup of bread crumbs, work for a few minutes longer, bind with two well-beaten eggs. Try a small ball of this in boil- ing water ; should be firm, light and well flavored. DEPARTMENT 1 37 105. CHICKEN FORCEMEAT. Bring to a boil % gill chicken stock and 1 oz. of butter, stir in 1 oz. of flour, continue to boil and stir till perfectly smooth, about six minutes. Spread on plate to cool. Take skin and sinews out of 1/^ pound raw chicken, cut up small and pound smooth in mor- tar. To this add the cooled preparation, working in a little at a time, also 1 egg and if desired some cream. When smooth, sea- son with pepper, salt and a grate of nutmeg. Rub through fine wire sieve. 106. LIVER FORCEMEAT. Slice and fry Yz pound of good calf's liver and i/4 pound of bacon, with 1 small carrot, 1 small turnip, 1 small onion, all chopped, and 1 small bunch of herbs. Season with pepper, salt and nutmeg while frying. Stir constantly till cooked. Remove the herbs. Pound in a mortar and rub through a fine sieve. 107. MUSHROOM FORCEMEAT. • Wash 3 large fresh mushrooms or 3 ozs. of preserved ones, drain and mince. Mince % a small onion, fry lightly in Yz oz. of butter, pour over the minced muslirooms, and mix in Yz oz. of grated Parmesan cheese and 1 heaped teaspoonful of powdered herbs (parsley, thyme, marjoram and bay leaf). Soak the crumbs of Yz slice of bread in a little milk and work with the above and 2 yolks of eggs to a smooth paste. Season with salt, pepper and a grate of nutmeg. A little minced ham adds a fine flavor. 108. PANADA. The word "panada" is derived from the Latin word "panis," which means bread. A panada is a pastry preparation of bread or flour, used for mixing with forcemeats (meat chopped fine, highly spiced). Bread panada is made by soaking stale bread in water, squeezing the water 'out again, and stirring the bread to a paste with good stock or milk, over the fire. For a flour panada, stir a little butter with water, stock or milk over a fire, salt lightly, and then work in enough flour to make a paste. When the panada shrinks from the sides of the saucepan, it has been worked enough. DOMESTIC SCIENCE COOK BOOK pBESH-WATERflSH Department 2. GOOD, firesh fish, properly cooked, is wholesome and nutritious, and should he eaten frequently. But no other article of food is probably so danger- ous to take into the stomach as stale or decayed fish. As soon as it has lost its first freshness, the most delicate flavor is gone, it begins at once to deteriorate and soon becomes decidedly unwholesome. The eyes of stale or cold storage fish are sunken and milky around the pupil, and the gills are grayish instead of the natural bright red color. See that the eyes are bright, the gills red, the fins hard and rigid, and the fleuh firm and free from odor. Salt fish shoidd be soaked ten or twelve hours in cold water, fleshy side down. 109. BOILED FISH. The fish should be washed and cleansed thoroughly in cold water. Be careful not to bruise or break the flesh, and do not leave in the water longer than absolutely necessary, as it destroys the flavor. Exception must be made, however, in case of some varieties of fresh water fish which have a muddy flavor, like the German carp. These fish can be dressed, washed, and left in salt and water for two or three hours. Be sure and have the water cold. A little vinegar and salt in water whitens and hardens fish. In boiling fish a fish kettle with strainer is a convenience, but is not absolutely indispensable. Fish can be boiled very nicely in a deep dripping pan by wrapping it up in thin cloth and if the pan is not deep enough to cover the fish it can be turned over once or twice. The time required to boil a medium ^ized fish is from twenty to thirty minutes if the water is kept slightly bubbling all the time. Fish that is to be broiled whole, should be split down 39 40 DOMESTIC SCIENCE COOK BOOK the back, but fish intended to be boiled, are generally left whole, unless of unwieldy size. For carving fish do not use a steel knife, but a silver slicer or trowel. Do not break the flakes. Short-grained fish, like salmon, should not be cut crosswise but lengthwise . See cut. 110. FRIED FISH. All small fish should be fried whole, while larger fish can be split down the back and then cut in suitable pieces. Pork fat, lard or drippings are generally used, but the first is preferable. After the fish is cleaned and washed, sprinkle with salt and let stand for half an hour or more, if necessary, but be sure and keep in a cold place. Fill the spider or kettle half full of fat, roll the fish in flour and put in the hot fat and fry to a nice brown. Serve with or without sauce, as desired, but tomato sauce forms a particularly fine addition to fried fish. All fish steaks, such as cod, halibut, haddock and salmon, may be cooked in the same manner, or can be dipped in beaten egg and then in cracker crumbs and fried to a brown. Herring, perch, brook trout, smelts, etc., are rolled in flour and fried in butter. Always drain fried fish when done. A greasy fish is very in- digestible and anything but appetizing. 111. STEWED FISH. Any kind of fish are good for stewing, but catfish and bullhead are particularly suited to this style of cooking. Skin and cleanse the fish, and if small, leave whole, but if large, cut into pieces suitable for serving. Shred an onion into a flat bottomed pan or kettle, add a lump of butter the size of an egg, let brown DEPARTMENT 2 41 slightly, then lay the fish side by side in the pan, season with salt and pepper, cover with water, put a close cover over the whole and stew thirty minutes. Take the fish out of the kettle with a fish ladle, put on a hot platter, thicken the liquor with a spoonful of flour, pour over the fish, and serve. 113. BROILED FISH. All small fish up to 3 pounds, are suitable for broiling, among them blue fish, cod, mackerel, trout, whitefish, perch, bass, pike and pickerel. Cleanse the fish thoroughly, split down the back, wash and wipe dry, cutting off the fins with a pair of shears. Rub the wires of the broiler with a piece of bacon or a little fat, to prevent sticking, put the fish in the broiler, and turn the inside to the fire first. Sprinkle with a little salt, and if the fish is of a dry variety, put on a little melted butter from time to time. If very thick and there is danger of scorching before it is cooked through, place the broiler over a dripping pan and put in the oven ; the even heat of the oven will finish cooking the fish without destroying that peculiar flavor produced by broiling. Broiled fish should be served as soon as cooked. Most people prefer broiled fish without sauce, but tomato, caper, anchovy, Tartare or Old Zealand sauce are considered desirable. 113. BAKED FISH. Only large fish are usually baked. Dry fish, as pike, should be larded. Carefully wash and dry, stuff, if desired, with a stuffing made of bread crumbs, chopped onion or parsley, salt and pepper, a dash of powdered thyme or sage and a little milk, stock or water, tie in the form of the letter S, running the cord through head, middle and tail, or in a circle, sewing the tail to the head. Th^s arrangement insures even baking. Dredge with pepper, salt and flour, and place on top of bacon slices in the pan. Lay a few slices of bacon on back unless larded. Bake from fifteen to twenty minutes per pound according to thickness, basting frequently. If the liquid is scant, add a little hot water. Serve with a brown sauce, garnish with lemon slices dipped in chopped parsley. A fine dressing for baked fish is made of 1 egg, 2 tablespoonfuls 42 DOMESTIC SCIENCE COOK BOOK of sugar, a large pinch of salt, butter size of a walnut, teaspoon of mustard, J^ cup of vinegar. Cook slowly and stir constantly. When thickened add 1 medium sized sour pickle and 1 small onion cut in small dice. Serve on the fish hot. 114. CREAMED FISH, Cut off the heads, tails and fins of any small fish, such as perch or trout, put in boiling water slightly salted, and let sim- mer for five minutes. Take out the fish and drain. Put it in another clean stewpan with as much rich cream as will cover the fish, add the grated rind of a small lemon, a little powdered mace (outer hull of nutmeg), nutmeg and cayenne pepper. Keep the stewpan covered and let the fish simmer for about ten min- utes. Dish up and keep hot. Mix smoothly a tablespoon of ar- rowroot or cornstarch, the juice of 1 lemon and 2 tablespoons of sugar and stir into the cream. Pour the sauce over the fish and serve. 115. BOILED FRESH COD. Cleanse the fish and rub with salt, roll tightly in a thin cloth, pin and put in the kettle or pan, cover with cold water, add a table- spoonful of salt and boil until done. Lift out of the water, un- roll carefully, leaving the cloth under the fish ; take the skin off the upper side, turn over by slightly raising the cloth and skin the other side ; transfer to a platter, pour over it hot melted but- ter, garnish with parsley and serve. These directions will answer for all kinds of boiled fresh fish except salmon, and other fish rich in oils. For these an egg dress- ing, mayonnaise or sauce Tartare is more suitable. 116. BOILED SALT COD, Soak the fish over night; place in a kettle and simmer from twenty to thirty minutes, arrange the pieces carefully on a platter, •pour over it a cream sauce and serve. DEPARTMENT 2 43 117. SALT COD WITH EGGS. Pick a pint bowlful of salt cod, put in a stew pan, cover with water, set on the back of the stove and as the water becomes salt, change ; two or three times will be sufficient. When fresh enough, drain off the water and add to the fish a lump of butter the size of aii egg. When melted, stir in a tablespoonful of flour and let cook, but do not brown ; add 3 cups of milk and let come to a boil, then break in carefully as many fresh eggs as there are persons to serve. Take the eggs out when the whites are done, place on a shallow dish, pour the fish over the eggs and serve. 118. SALT COD WITH EGGS— NO. 2. Prepare the fish as above, but instead of dropping in the eggs whole, beat them lightly in a bowl and stir in with a fork ; cook three minutes and serve. 119. FRESH COD WITH OYSTERS. Cut the fish in as many slices as there are persons, cook slowly in salted water. Boil up in another pot Yz pint each of light meat stock and light white wine, with 2 tablespoonfuls of butter, 4 slices of lemon without any seeds, and salt and pepper to taste. When boiling, thicken with bread crumbs, put in 3 or 4 raw oysters for each person and let them get hot, but without coming to a boil. Pour into a sauceboat, dish the cod and serve with small potatoes tossed in butter and chopped parsley. 120. FRIED COD, INDIAN STYLE. Cut fresh codfish in neat slices % to 54 inch thick. Season with salt and red pepper, turn in egg and crumbs, fry to a golden color ; drain. Serve with East Indian sauce or make a garnish of 3 gherkins (small cucumbers, used for pickles), 2 tablespoonfuls of piccalilli and 1 hard boiled white of egg, all cut in neat stripes ; heat this in a little butter, moisten with some fish stock and put on hot platter around the fish, with slices of lemon. 44 DOMESTIC SCIENCE COOK BOOK 121. CODFISH BALLS. Pare and cut in halves enough raw potatoes to make 1 quart ; pick enough salt cod to make 1 pint, freeing it from bones, and put in a kettle with the potatoes, the fish on top ; cover with water and boil thirty minutes; drain and mash potatoes and fish to- gether, season with salt and pepper and a lump of butter the size of an tgg, then add 2 well beaten eggs and mix all thoroughly together. Shape the balls with a spoon, drop into a kettle of hot fat and fry to a light brown; serve hot. If the fish is very salf, soak over night, changing the water twice or three times or more if necessary. 122. CODFISH PUFF. Take 4 cupfuls of mashed potatoes and 3 of boiled codfish minced fine. Mix well and. then add 2 well beaten eggs. Beat thoroughly and put in shallow baking-pan, smooth down with knife and pour over the top, cupful of sweet cream. Bake in hot oven until nice brown. The potato, fish and egg may be made into croquettes, rolled in flour and fried in hot lard or drippings. If salt cod is used, care should be taken to reduce saltiness by soaking in cold water changed several times. 123. ROYAL CODFISH. Soak % pound of the best salt codfish over night. Take out and wash in fresh water. Then boil until tender and shred. Cut 2 pounds of fresh codfish into 1 inch cubes (dice shape). Chop up 2 onions and 1 leek or green onion, put them in saucepan with 14 cup of olive oil, and heat until the onions, etc., begin to take a slight color ; turn all into a deep keetle and add the cod, salt 'and fresh, a bay leaf, a chopped tomato, a saltspoonful of paprika, 4 small potatoes cut into dice, and a glass of white wine mixed with an equal quantity of hot water ; bring all to the boiling point and then draw aside to simmer until the potatoes are well cooked, say forty-five minutes. Serve in soup plates with a piece of bread in each plate. DEPARTMENT 2 45 While salt cod is essential in this preparation nearly all kinds of fresh fish may be used. A bruised clove of garlic may be put in with the onion, if desired. Codfish and cream makes a fine breakfast if cooked properly, but if too salty and not prepared right, it is money and time thrown away. 124. CREAM CODFISH. Take about i/^ pound good picked and shredded codfish (if not already prepared, pick and shred). Soak over night; rinse in the morning and place in a pan with piece of butter the size of a walnut ; more butter may be used if desired. Add 1 tablespoonful of flour, 1 large cup of cream or good rich milk and stir until smooth. If changing the color is not objectionable, break 1 raw egg and stir with the mixture in the pan. Boil three to five min- utes ; if the raw egg is not used, 1 hard boiled egg if cut up in small pieces and served on the dish as a garnish, will give an appetizing appearance. This portion is sufficient for four persons, but if more are to be served, the proportion can be increased. If cooked and served properly, this dish with corn bread and good coffee makes a pala- table and inexpensive breakfast. Codfish is many times spoiled by serving too salty and not properly seasoned. If the codfish cannot be soaked over night, in case of emer- gency, put in cold water, bring to a boil, change the water, bring to a boil and repeat a third time or more if necessary to freshen the fish, reduce and remove the salt to the proper taste. 125. BOILED HADDOCK. Clean, draw and wash the fish and cut in 3 or 4 parts accord- ing to size. Put into boiling, well salted water and remove the scum, while boiling from ten to fifteen minutes. Serve with boiled potatoes and sauce made of melted butter and French mustard. The butter must not boil. Garnish with parsley. 46 DOMESTIC SCIENCE COOK BOOK 126. BAKED HADDOCK. Remove the head and fins, cut fish in slices width of 1 inch, salt and let stand one hour. Butter baking-pan, put in alter- nate layers of pieces of fish and slices of raw potatoes, sprinkle on each layer some cut up onion lightly fried in butter, some pep- per, and pour over the whole y^ pint of sour cream into which 3 eggs have been stirred. Bake half an hour or more and serve with lettuce or bean salad. 127. FINNAN HADDIE. Smoked haddock is called finnan haddie, and is a favorite with many people. It can be fried in plenty of butter in four or five minutes. Or it may be boiled tender, picked into flakes with a fork and creamed. Use 2 tablespoonfuls each of butter and flour ; when creamy, add 1% cups of milk, put on the fire, simmer a few minutes, season with pepper and pour over the fish. Fish may be laid on toast before adding the cream, or garnished with toast. Open kitchen windows and close doors leading to other rooms, while cooking this fish, as it gives off an objectionable odor. Scotland Style. — One oz. butter, 1 lb. fish, trimmed, 2 gills cream ; boil 10 minutes. 128. BAKED BLUEFISH OR SHAD. Bluefish or shad are stuffed with breadcrumbs mixed with beaten yolk of &g%, butter, parsley, salt and pepper, and tied with a string. Bake from an hour to an hour and a half, the same as a chicken, basting frequently; 3 or 3 tomatoes baked in the pan with the fish give a fine flavor and a nice garnish. For a sauce, take the liquor in the pan, add 1 spoonful of browned flour wet with cold water, the juice of 1 lemon, little catsup, and if desired, 1 glass of sherry. Garnish the fish with the slices of lemon or water cresses. 129. BROILED SHAD. Split and wash, dry with a cloth. Season with pepper and salt and put on a well greased, hot broiler over a clear, hot fire. DEPARTMENT 3 47 Put an inverted roasting pan as a cover over the shad to keep the heat on top of it. Broil for fifteen minutes or more, according to thickness. Butter well and serve immediately. 130. PLANKED SHAD. Scale, wash and split the shad, and tack it skin down on a hardwood board not less than 1 inch thick. The board should be heated before hand and well seasoned, lest the flavor of the wood enter into the fish. Put the board over the fire and broil until done, basting the fish repeatedly with a little melted butter. 131. SHAD ROE. Put into boiling water, boil gently for twenty minutes, take off the fire and drain. Season with salt and pepper, dredge with flour and fry in the same way in which a fish is fried. 132. BOILED BLUEFISH OR BASS. Clean the fish thoroughly, put in saucepan, just covered -with salted water. Bring to a boil, boil five minutes or until one of the fins may be pulled out easily. Lift the fish out carefully, dish up, garnish with hard boiled eggs and serve with a sauce. 133. BOILED WHITEFISH, MACKINAC STYLE. Dress the fish as for broiling, laying it open. Place it in a fish broiler, inside up, and nearly cover with salted water (1 large ■ tablespoonful of salt for each fish). Cover tight and simmer half an hour. When done take out ciarefully, dress with a little butter and pepper, garnish with hard boiled eggs and serve with a nice fish gravy and plain boiled potatoes. 134. BAKED WHITEFISH. Stufif the fish with a good bread filling, place it in the baking- pan and put on it liberally butter rolled in flour. Pour into the pan Ys pint of claret, bak« fpr an hour or more, Pish the fish, 48 DOMESTIC SCIENCE COOK BOOK strain the gravy, work into it quickly another glass of claret, 1 teaspoonful of browned flour, a pinch of red pepper and a little boiling water, if too thick, and pour over the fish. 135. SPANISH MACKEREL. Split the fish along the backbone and take the bone out. Wash, dry on a cloth, sprinkle lightly with salt, and broil on a well greased broiler over a fire free from gas or smoke, first the inner side until it begins to brown, then the skin side. Put on hot dish, pour over the fish a sauce made of 3 parts of melted butter, 1 part of lemon-juice and pepper, salt to taste, and serve hot. Other fish sauces may be served with this dish. Many prefer fresh mackerel boiled, with a fish sauce. (See the chapter on Sauces.) 136. SALT MACKEREL. Clean the salt mackerel thoroughly, then put it to soak in cold water over night, changing the water twice, or oftener if desired, and in the morning rinse thoroughly in fresh cold water. For boiled mackerel wrap each in a clean cloth, well rinsed in 2 or 3 hot waters to take out all taste of soap, put on the fire in ample water and boil gently for half an hour. Take out carefully, unwrap, dish up and pour a little melted butter and cream on each, and a dusting of pepper. Or serve with a fish sauce. For fried mackerel it should be soaked twenty-four hours, changing the water 3 or 4 times. W^ipe dry, roll in flour, and fry in butter, very hot. When brown, if desirable add a little more on each piece and serve hot. 137. FRIED SALT MACKEREL. Soak a salt mackerel in cold water over night. Be sure only salt enough remains to make it palatable. Dry well with a cloth and put, flesh side down, in hot butter in a frying pan. When brown, turn, adding more butter if required. When well cooked, pour % cup of hot rich milk into the pan bring to boil over a s!ow fire, simmer 1 or 3 minutes, remove from the fire, put the DEPARTMENT 2 49 fish on a hot platter, pour the sauce over it, garnish with parsley or a few capers and serve. If properly cooked makes an inex- pensive and delicious breakfast, with cornbread and butter. 138. HALIBUT. Halibut is considered one of the finest sea fish and may be served in any of the many styles of cooking fish. Cut up into steaks, it may be broiled or fried just like other fish. The skin must be taken off in this case with a very sharp knife. Fry the fish either egged and crumbed, or not as preferred. If not, serve with slices of fried salt pork. For boiling select the piece next to the tail, rub it a little with salt all over, place it for fifteen minutes in cold water mixed with vinegar, then wash and scrape till clean, tie in a cloth, previously rinsed in hot water and boil gently, allowing about seven min- utes to every pound of fish, in a tightly covered pan. Take out carefully- and serve with drawn butter or egg or mustard sauce. Halibut left over is excellent for most of the dishes that can be made from cold, cooked fish. 139. BROOK TROUT. This wholesome and delicious fish is considered the king of fresh water fish for, table use. If fresh and cooked properly will be sweet and appetizing. It should always be drawn, washed and dried carefully. If broiled, it should be cooked thoroughly and served with a little good melted butter, chopped parsley care- lessly laid on the dish and a slice or two of lemon. One of the most delicate ways of preparing brook trout is to boil them. Place in a saucepan, just cover with boiling water, add a little salt, and boil about ten minutes. When a fin may be pulled out, the fish is ready. Serve with hard boiled eggs or with a parsley sauce. Slices of fried bacon are a nice addition. If to be fried, split and flour. Fry quickly to a delicate brown in hot fat of salt pork or in butter. Do not cut off the heads. Put on hot platter, garnish with slices of lemon and water cresses and serve immediately. 50 DOMESTIC SCIENCE COOK BOOK 140. BROOK TROUT A LA MEUNIERE. Place the fried fish on the hot platter, brush with lemon juice, sprinkle with chopped parsley and pour well-browned sizzling butter over each fish, frying the parsley. ■ 141, MARINATED HERRING. One-half dozen pickled milt herrings, soak one-half day in cold water then take out the milt (soft roe) of the fish, and mash up extra fine with a spoon. Cut herring into 1% inch pieces, then mix allspice (whole) , black pepper, a few cloves and vinegar, also add a few crushed bay leaves. Slice two lemons, lay in with the herring, put away covered with the vinegar already prepared and let stand for two or three days, when it will be ready to serve. Too rich for a full meal ; used only to sharpen the appetite or as a relish. If kept in cool place will keep two or three weeks. 142. FRIED SMELTS. Smelts taste best fried a golden color in deep fat, either in a frying batter or in egg and crumbs. They must not be drawn, or washed, but only wiped with a damp cloth. Do not cut off the heads ! " Serve hot, garnished with parsley and lemon. 143. FRIED EELS. Skin and cleanse the eels and cut in 2 inch lengths. Slice % pound of fat pork and fry to a crisp ; take out the pork and put the eel in the pan. Sprinkle with salt and a very little pepper, add % cup of water, cover lightly so that part of the steam can escape, put on the fire and cook until the water has all boiled away and one side of the eel is fried to a nice brown, then turn over carefully and fry the other side. The flavor of an eel if cooked properly is similar to that of a cat-fish. 144. STEWED EEL. Skin and wash clean about 4 pounds of eel, cut into 2 inch lengths, put into a deep stew pan, cover with water or veal or DEPARTMENT 2 51 chicken stock, stew until tender, and then add i/^ cupful of good butter, 1 small chopped onion, 1 tablespoonful of chopped parsley, pepper and salt to taste. Cover and let simmer for a few minutes, take out the eel in a hot dish and to the gravy add 2 well beaten eggs and the juice of 1 lemon. Do not let it boil or the egg will curdle. Pour the gravy over the fish and- serve at once. 145. EEL IN JELLY. Clean a large eel and rub its skin with salt until no longer slimy. Cut into pieces about 1% inch long, remove the head and fins, cover with warm vinegar for a few minutes and bring to a boil in unsalted water. Then pour off the water, add a few bay leaves, slices of lemon, sliced carrots, salt, peppercorns and parsley, cover with half water, half vinegar, and simmer fifteen minutes. Take out the eel, skim off all the fat and strain through a sieve. Dissolve 1 oz. of gelatine in a little of the broth, add it and boil up once more. Put the pieces of eel and the slices of lemon in a crock or mold and pour the broth over them. Put on ice two hours or more before wanted. 146. EEL WITH SAUCE PIQUANTE. Rub the bottom of a stewpan with butter, put in 1 carrot and 1 onion cut fine, stir over the fire for five minutes, dredge in a little flour, season with salt and pepper and a little nutmeg, add 2 tablespoonfuls of vinegar, the same quantity of water, 1 glass of sherry, 2 pounds of eel washed, dried and cut in pieces 1 inch or more in length, bring to a boil, cover and let simmer one half hour. Take out the fish, put in a strainer, pour hot water over it and dry. When cold, egg' and crumb and fry quickly to a nice brown. Dish and pour a sauce piquante (such as Tartare) over it and serve. 147. SALMON WITH CAPER SAUCE. Put 2 salmon steaks in a baking dish, season with pepper and salt, rubbing a little into the fish, dot with bits of butter, put more butter in the pan, also V^ teaspoonful of chopped parsley, 1 car- 52 DOMESTIC SCIENCE COOK BOOK rot cut up and a dash of nutmeg. Bake, basting frequently. When done, take out the fish, drain dish, pour caper sauce over it and serve. 148. CREAMED SALMON. Melt a lump of butter the size of an egg, stir in 1 table- spoonful of flour, and when smooth add 1 pint of milk; heat to boiling point and season with salt, pepper, and a little grated lemon peel, then add 1 can of salmon from which all skin and bones have been removed and picked to pieces, or the same quan- tity of cooked salmon, and when the fish is thoroughly heated and ready to serve, add the well beaten yolk of 1 egg and remove from the fire at once, or it will curdle. 149. SALMON LOAF. Drain the oil oflF 1 can of salmon (the red is best) and set aside; remove skin and bone and add 1 cupful of bread crumbs, then mix thoroughly and form into a loaf, pressing very firmly with the hands. Put in a tin and pour in l^ cupful of water, place a lump of butter the size of an egg on top of the loaf, put in the oven and bake one half hour, basting frequently with the butter and water. Serve with a white cream sauce to which has been added the oil drained from the fish. When ready to serve, cut off 1 slice of the loaf for each person, pour over it 1 large tablespoonful of the sauce, place 2 slices of hard boiled egg on top and J4 of a lemon on the plate. Exceptionally fine for luncheon. 150. SALMON CUTLETS. Take of a large salmon the middle piece, slit along the back in two, take out the bones, remove the skin and cut into neat, cutlet-like slices, ^ of an inch thick. Season with pepper and salt, turn in egg and bread crumbs twice. Fry on both sides in 2 ozs. of hot butter over brisk fire, drain on cloth and arrange on hot platter. Pour over the cutlets a sauce made by heating ^ pint piccalilli or mixed pickles, cut in strips, in 1 gill or more of espagnole. Any other large fish may be cooked in this way. DEPARTMENT 2 53 151. BOILED SALT WHITEFISH. Salt white fish can be boiled the same as salt cod, except that it must be pinned in a cloth to prevent its breaking to pieces while cooking. 152. BOILED FLOUNDERS. Cleanse, wrap in a cloth, boil for twenty-five minutes and serve with melted butter or Old Zealand sauce. 153. FILLETS OF FLOUNDER. With a sharp knife cut the flesh from the bones and cut it into 6 or 8 pieces of even size. Lay these in a buttered baking dish, put on each a little salt, cayenne and lemon juice, cover with a buttered paper and bake in the oven from 6 to 10 minutes, accord- ing to thickness. Make a roux of 1 teaspoonful each of butter and flour over the fire, add 1 cupful each of hot milk and fish stock or water, stir over the fire until well blended, then stir in 1 table- spoonful each of caper and lemon juice and a saltspoonful of salt Serve in sauceboat with baked fish. The sauce may be colored green with spinach juice. 154. BROILED SARDINES. Turn the sardines over and over on a clean towel or paper to remove the superfluous oil, careful not to break them. Put on a fine wire broiler over a clear fire, turning them when brown on 1 side. Lay on slices of toasted rye or graham bread, lightly but- tered, and serve with sections of lemon. 155, PIKE AND PICKEREL. Draw, clean and wipe the fish carefully. Do not cut off the head, tail and fins, but bend the fish into a circular form and fasten the tail in or to thfe mouth. The fish are eqtiafly good boiled or baked. If very large, they look fine larded and baked. In England a pike is cut into several pieces, boiled in salted 54 DOMESTIC SCIENCE COOK BOOK water with a little vinegar, butter and spices, and when dished is strewn with grated horseradish over which melted butter has been poured. Extra fine if prepared properly. The liver, of a pike, carefully separated from the bile (bitter fluid), is considered a great delicacy. The firm, but delicate, flesh of these fish will furnish material for many fancy dishes. GERMAN CARP. Carp was first introduced into the small lakes and ponds oi the United States by the American Fish Commision, about 1870, but it came originally from Asia. German carp is of the sucker variety and is considered a vegetarian fish. It has no teeth and must suck everything eaten through a small tube. The chief objection to the carp is the fact that they multiply so rapidly that they crowd the native fish out of the lakes and ponds; also the coarseness of the flesh has prevented the fish from finding fovor with Americans. Moreover they are destructive to wild celery and other weed roots which furnish food for wild ducks and other birds. The meat most always has a strong vegetable taste, therefore, if eaten at all, the fish should be allowed to soak in clean, fresh water for about a week, which has a tendency to free it from the vegetable flavor. 156. BOILED GERMAN CARP. Take a large carp, remove the scales, draw and wash lightly. Cut into about 5 or 8 pieces. Put carrots, celery, parsnips and onions, all cut in cubes (dice shape), to boil in 1 quart of water. When the vegetables are soft, drain. Into the drained water put pepper, cloves, 1 bay leaf, bread crusts, slices of lemon, brown ginger snaps, a pint of beer and a pint of weissbeer. In this boil the fish gently for twenty to thirty minutes. When done, lift the fish out carefully, strain the liquid, add 1 glass of claret and a little sugar and serve in a large sauce-boat. For those who like carp this is a delicious dish. The head is always reserved for the most honored guest at the table in Germany. The large scales and blue color give the dish a striking and attractive appearance. Pike, pickerel, mountain trout, and eel may be cooked the same way. DEPARTMENT 2 56 157. PLANKED WHITE FISH. Scale and split the fish, wash in salt water ; lard and flour the fish, then place skin side down on hot plank ; fasten with several small tacks to hold it' in place. Board should first be sprinkled with a little flour and larded or buttered. Plank should be thor- oughly dried and seasoned. Gas oven is best, as the fish is cooked from the top. Oven should not be too hot. When done sprinkle with butter and a little lemon juice. Serve with plank set in china or silver dish just large enough to hold it, and place mashed pota- toes around fish, with parsley or lettuce as a garnish on outer edges. Allow Yi pound of fish to each person to be served. Maple planks are most used because extra hard, close-grained and white, besides contains no oil, therefore will not impart a woody taste to the fish. Obtained at queensware stores. 158. SCALLOPED FISH. Take any cold fresh fish, as trout or whitefish ; what is left from a previous meal will do nicely ; pick into flakes and be careful to free from all bones, put in the bottoin of an earthen pudding dish a layer of cracker crumbs, then a layer of fish, put in a little pep- per, salt if necessary, add a tablespoonful of melted butter, then another layer of crumbs, then of fish, seasoning and so on Until the dish is nearly full. Have a layer of cracker on top and over the whole pour enough milk to nearly cover, put a small plate on top and bake for thirty or forty minutes in a brisk oven. Teh minutes before serving, take off the plate to let it brown. 159. TIMBALES. Take 1 pound white or red uncooked fish, remove skin and bone, chop fine and press through coarse sieve. Put pint of milk and 2 cupfuls bread crumbs over fire, stir until hot, then add the chopped fish. Remove from fire, stir in unbeaten whites of 2 eggs, teaspoonful salt and a dust of cayenne pepper ; let cool, then stir in well beaten whites of 3 eggs, put in timbale cups, then in a baking pan half filled with hot water, cook in hot oven 15 to 30 minutes. Serve with any suitable sauce. Chicken or meat tim- bales made in similar manner — chicken scraped, not cut. (See recipe 572, page 182.) Excellent if prepared carefully. )6 DOMESTIC SCIENCE COOK BOOK 160. FISH PIE. Break % pound of cooked cod or haddock into flakes, remove ikin and bones, put in a saucepan with y^ oz. of butter, stir a little jver the fire, add 1 gill of white sauce and 1 oz. grated Parmesan :heese, season and heat. Heat ^ pound of mashed potato with 1 )z. of butter, stir well, season and bind with % &gg yolks. Line a Arell buttered pie dish with a layer of the prepared potatoes about j/^-inch tick, put in the fish and another gill of white sauce and :over with another layer of potatoes. Smooth the surface, brush 3ver with beaten egg, sprinkle with grated cheese. Mark the top with the point of a knife, place the pie dish in a pan with 1 little water, bake twenty minutes in hot oven. 161. BLOATER FRITTERS. Split the bloaters (smoked herrings), remove the bones, the skin, the heads and tails. Cut each side into 3 or 4 nice pieces with I sharp knife. Make a frying batter, mix in some grated cheese [^2 oz. for each fish), dip the pieces of fish in the batter and drop nto very hot fat. Drain well, sprinkle with grated cheese and serve hot. 162. YARMOUTH CHEESE STRAWS. Make the same paste as for cheese straws, cut in strips and cut strips of the same size of smoked Jierring (bloaters). Take 1 of ;ach, kind and twist. When all are twisted together in pairs to ook like screws, bake in a hot oven for three minutes. 163. SARDINE ECLAIRS. Carefully skin some sardines and wrap each neatly in a piece of juflf paste, previously spread with a little anchovy paste. Brush vith ^gg and place on abating tin. Mark a cross on each with the joint of a knife and bake in a hot oven ten minutes. Serve either lot or cold. DEPARTMENT 2 B'T 164. FISH CHOWDER. Haddock, cod and striped bass are best for chowder, but any kind of fresh fish may be used. Cut 1 pound of salt pork in slices, put in an iron kettle and fry till crisp ; remove the pork, leaving the fat, and put in the kettle a layer of fish cut in pieces 1 inch thick and 2 inches square ; sprinkle with salt, pepper and a dash of red pepiser, put in a layer of broken crackers, some of the fried pork chopped fine and a finely sliced onion, then another layer of fish, another olPspracker, seasoning and so on. Cover with water,* stew until done. »^g-nove the fish, thicken the liquor with rolled cracker or flouf^pour over and serve. Sauce or wine can be added if desired. 165. FISH CHOWDER— NO. 2. Take any cold, cooked fre^fefish, remove all skin and bones and pick into small bits. For 3 cu^s^s of fish, take 3 medium size potatoes pared and cut into small^&|^ head of celery cut into l/^ lengths, 1 small onion chopped fine, ggji^es of salt pork cut into bits and 4 tomatoes peeled and chopped. '^S#<«4U,^^ether, cover with water and boil until tender, then stir in %^3§p©a^u^of baking soda to neutralize the acid of the tomatoes, add 3 pints milk, let come to boiling point and then add the prepared fish, thicken with 2 tablespoonfuls of flour stirred smoothly, add a lump of butter the size of a small egg and season with salt and pepper. 166. NEW ENGLAND FISH CHOWDER. Take fat pork slices and fry to get 14 cupful of pork fat, then take 1 fish 13 inches long, cut into pieces, clean the head well and put in the pot, having dried the fish thoroughly in a towel, add the pork fat, a layer of fish, then a layer of potatoes (10 or 13 cot in slices), then a layer of 6 hard biscuit, known as Pilot'Btead. pepper and salt until all are used up, strew over the tc^ I onion cut so fine it will almost dissolve in boiling, then cover all with *Any soup or chowder of fish or shellfish is improved by vising fish stock instead of water. 58 DOMESTIC SCIENCE COOK BOOK water^ boil gently until the potatoes are cooked ; add 1 cupful of milk, and give another good boil. 167. RHODE ISLAND CODFISH CHOWDER. For a family of four to six persons, bone and shred y^ pound codfish, cover with 1 quart cold water and heat to nearly boiling point. Drain and heat up with 1 quart sweet milk till it begins to boil, then drop in 3 or 4 slices white bread and Sfresh^ eggs. Stir lightly to break up bread and eggs. Add 1 tabl§^oonful of butter, pepper to taste and serve. 168. FISH PUDDING WITH BROWfj GRAVY. Take 2% pounds of either pickerel, hajMock or pike, 1 &%%, yolk of another egg, 1 pint milk, i/4 poujra butter', 2 tablespoonfuls flour, salt, pepper and mace (outey/skin of nutmeg). Scrape the raw fish extra fine, add the eg^ unbeaten, and chop together. While chopping sprinkle m/iht flour, a spoonful at a time, to- gether with the milk, ami^ason. More milk may be used if neces- sary. ButteranjaWt'^th hole in center ; fill with the batter and steanLft Wti'lTnirn Make a gravy of 2 tablespoonfuls of butter and 2 ir, brown and moisten with bouillon. Add cut-up lobster and cooked asparagus. Turn the pudding on platter and fill with the gravy. 169. BOILED LOBSTER. Lobsters are chosen more by weight than size; the heaviest are the best. If fresh, a lobster will be active, and the claws have a strong motion when the eyes are pressed with the fingers. The male is best for boiling ; the flesh is firmer, and the shell a brighter red; it may be readily distinguished from the female; the tail is narrower, and the two uppermost fins within the tail are stiflf and hard. Put in a kettle of water and add a good sized handful of salt ; when the water boils fast plunge in the lobsters alive. Boil for about half an hour ; take out and rub the shell with a little oil or lard, split the body the whole length with a sharp knife, crack the claws, cut off the head, and serve. epartment 3. LOBSTERS, crabs, shrimps ^^^d other shell-fish are considered wholesome food, especially for those who are fortunate enough to enjoy a good diges- tion. Oysters, if fresh and sweet, whether eaten raw, stewed or otherwise, are refreshing and healthiiil, but, like fish,^they decay rapidly. If the oyster is still in the shell and the shell is not firmly closed, or if it has an unnatural appearance when opened, it should not be eaten. ~~If^ready out of the shell see that the liquor is clear and the oysters firm, plumppitealt^yJooking and free from odor. If the diseased oyster, clam or other fish is eatenjtB&^peissii^ penetrates the blood rapidly and is almost certain to produce ptomaine poisoning or other serious troubles. To enjoy life, eat good, nutritious food. 170. BROILED LOBSTER. Take the meat of the claws and tail ; split if too thick, season with salt and pepper, and dust with flour; put in a wire broiler and cook over a bright fire ; as it cooks, pour over it a little melted butter ; when a nice brown put on a hot dish and serve. Cook 15 to 30 minutes. Sauce if desired. Garnish with parsley. 1701^. SHRIMPS OR CRAWFISH BOILED. Let two quarts of water come to a boil, add 1 teaspoonful salt, then put in live shrimps or crawfish, let boil five or six minutes or till red. Serve Mayonnaise dressing, drawn butter or mint sauce in a separate dish- Appetizing and easily digested, 59 60 DOMESTIC SCIENCE COOK BOOK 171. BOILED LOBSTER. Put in kettle with water enough to cover and handful salt. When water boils plunge in alive ; boil thirty minutes. Take out, rub shell with oil or lard, split lengthwise with knife, crack the claws, cut off head, and serve. Garnish or serve with sauce. 172. LOBSTER CURRY. Put in a frying pan a lump of butter size of an egg an^^fered into it 1 small onion, and fry brown ;'add 1 tablespoonful of flour, 2 small teaspoonfuls of curry powder, a very little cayenne and a pinch of salt ; then add 3 cupfuls of milk or waterj when it boils up add the meat of 1 large lobster or 2 cans of Jobster, cut into small bits, simmer a few minutes ; pour on ^^ot platter, border with rice croquettes and serve. 173. LOBSTER JPATTIES. Take minced lobster, 4 tabj^^poonfuls of French white sauce, 6 drops of anchovy sauce, Igrnon juice, cayenne to taste. Line the patty pans with puff p&§(t, and fill each with flour, rice or peas ; cover with past&,-tffush over with egg, and bake to a light color. Usg,as-Tri9cn lobster as is required, mince the meat very fine, and add the above ingredients ; stir over the fire for five minutes ; remove the lids of the patty pans, empty them, fill with the mix- ture, and replace the covers. 174. LOBSTER A LA NEWBURG. Cook 6 lobsters, each weighing about 2 pounds, in boiling salted water for twenty-five minutes ; when cold detach the bodies from the tails and cut the latter into slices, put them into a chafing dish or frying pan, each piece lying flat, and add hot butter ; sea- son with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream ; reduce quickly to % and then add 3 or 3 spoonfuls of sherry ; take out the pieces of lobtser, keep hot. Boil the liquid up once more, then remove from fire and thicken with egg yolks and fresh raw cream ; cook without boiling, adding a little cayenne and butter. Arrange the pieces in a dish and pour the sauce over. DEPARTMENT 3 61 175. SCALLOPS. Dry the scallops with a clean cloth, roll in cracker dust, then in egg and crumbs mixed with pepper and salt, put in hot pot just long enough to take a little color. 176. HARD-SHELL CRABS. Buy the crabs alive, and put head first into boiling water. After five minutes add handful of salt and boil thirty minutes. Take out, and when cold remove the shells, the stomach, which is just under the head, the gills and the intestines. Take out the meat with care, breaking it as little as possible. This meat is generally used for deviled crabs. The meat of 4 crabs is considered enough to fill three shells. Bring 1 cupful of milk or cream to a boil in a double boiler, add ll^ tablespoonfuls of butter rubbed together with 1 tablespoonful of flour, stir until smooth and thick. Add the mashed yolks of 4 hard-boiled eggs, 1 teaspoonful of salt, half as muth paprica (Hungarian pepper) and lemon juice and the meat of 13 crabs. After mixing well, taste to see if seasoned highly enough. Add a little mustard or cayenne if desired. Fill this mass into 9 well cleaned and dried shells, press in firmly, smooth the surface and let cool. Dip in 1 egg beaten with a little water, sprinkle the top with white bread crumbs, put 2 at a time in a frying basket and immerse it in hot fat about a minute. If preferred, they may be baked in the hot oven, in which case they are not dipped in egg and crumbed, but dotted with but- ter. 177. SOFT-SHELL CRABS. Wash carefully, lift up the flap and remove the stomach (sand bag), intestines and gills. Dry with a cloth and season with salt and pepper. Flour and fry in plenty of good butter, turning them over and over, until soft shells are slightly brown. Serve on a hot dish with quarters of lemon. If in season, they are delicious if fresh and cooked properly. 62 DOMESTIC SCIENCE COOK BOOK 178. PAPRIKA KEDGEREE. An excellent breakfast dish. Put 4 ozs. of blanched (scalded) rice on the fire with I1/2 ozs. of butter, stir and when the butter has disappeared, gradually add enough rich stock to cook the rice. Do not let it stick. Salt to taste, add a pinch of nutmeg and enough paprika pepper to tint the rice lightly. Keep stirring till the rice is cooked. Add from 1 to 2 dozen fresh shrimps, boiled and chop- ped with the white of a hard boiled egg, also Yz oz. of grated cheese, and stir gently till all is hot again. Pour out on a hot dish, garnish with the hard boiled yolk chopped, some whole boiled shrimps and watercresses, and serve at once. 179. STEAMED CLAMS. The best way to cook clams. If a regular clam steamer is not available, put a colander over a pot of boiling water, so that the bubbling water will not enter through the bottom. Put the clams in carefully, so that their juice will not run out, when they open. Cover closely with an inverted plate and the plate with a folded napkin, so that no steam may escape. Eat hot with butter, salt, pepper and lemon. 180. ROASTED CLAMS. Open the clams carefully so as not to break the hinge of the shell. Take out the clams, remove the brown caps from the necks and rinse until entirely free from sand. Put each clam back in its shell, place a thin slice of bacon on top, close the sbell and tie firmly with string. Put in a hot oven until the string is well charred (fifteen to twenty minutes). Remove the strings and serve. 181. DEVILED CLAMS. Take large clams out of their shells, rinse free of sand and drop into 3 tablespoonfuls of best salad oil mixed with large tableispoon- ful each of French mustard and lemon juice, and 1 saltspoonful each of paprika (Hungarian pepper) and salt. Leave in the mix- ture one or two mintes, then take out and lay separate to set for DEPARTMENT 3 63 five minutes, then turn in beaten egg, roll in cracker dust and fry to a golden brown. 182. CLAM STEW. Place the clams on a broiler over the fire. As soon as the shells open, take out the clams, saving the juice. Put the clams and juice into a stew-pan, add a little hot water and a lump of butter into which a little flour has been rubbed. Stir all together, cook for five minutes, pour over toast and serve at once. 183. CLAM CHOWDER. Wash 50 dams until clean, put them in a pot with water (from a pint to a quart), put on the fire, until the shells open. Cut them out of the shells and chop fine, saving all the juice. Strain the water in which the clams were cooked through a cloth and keep in another dish. Now put a bowlful of salt pork, cut in small dice, in the pot, return to fire and try out the pork lightly. When brown take out the scraps, and put in a bowlful of chopped onions. Fry a delicate yellow, add 1 quart of hot water, the clam-water, the pork scraps and the clams. Bring to a boil, add 1 bowlful or more of raw potato cut in large cubes (dice shape), and boil until the potatoes are cooked, stirring often, lest the chowder burn. Just before serving add 1 quart of milk, and 1 cup or so of cracker-dust to thicken, and season with black pepper. With the potatoes some sliced or canned tomatoes may be put in. 184. BACHELORS' CLAM FRITTERS. Take 35 fresh clams, chop extra fine ; mix with 2 lightly whip- ped eggs, 1 cup mashed potatoes, 1 tablespoonful clam juice, 1 of sweet milk, 1 of baking powder and sufficient flour to make batter stiff enough to drop from spoon. Heat frying pan with fresh lard and butter red hot and fry fritters light brown. 64 DOMESTIC SCIENCE COOK BOOK 184^2- OYSTERS, PALACE STYLE. Slice 1 dozen mushrooms, butter size of walnut, 1 glass sour white wine, let come to a boil ; then put on a slow fire and add two dozen oysters and while stirring add 2 gills best cream with 1 egg beaten into it. Season with Paprika, pepper and salt. Serve on toast. Enough for four persons. 185. BLUE POINTS ON THE SHELL. Wash the oysters in the shell, using a small brush if necessary, place on top of a hot stove or put in a pan in a hot oven ; about ten or fifteen minutes will be sufficient time. Open with an 'oyster knife, being careful not to lose any of the liquor and serve on hot plates with dry or buttered toast. Oysters or clams steamed and served in the same way, are excellent. 186. OYSTERS ON BLOCK OF ICE. Saw a block of ice to fit a platter, square if obtainable. Into the middle of the block make a cavity by placing on it a tin basin of hot water ; as the ice melts pour off the water and keep renew- ing the liquid in the tin Until the cavity will hold as many oysters as you wish to serve. The capacity of the cavity can be judged by that of the basin. .Drain the oysters in a colander, then put them in the ice ; garnish or trim the dish with parsley, celery, cress or flowers. Not only a nice way to serve but also ornamental. I86I/2. OYSTERS EN BROCHETTE. (French-small spit). Take 1 dozen each oysters, mushrooms and pieces of bacon about 1% inches square and and string alternately on a brochette needle. 1 oyster, 1 piece of bacon, 1 mushroom, following this order until all are used. Then roll in bread crumbs and broil or fry two or three minutes. Serve with Colbert sauce on toast. DEPARTMENT 3 65 187. OYSTER COCKTAIL. Allow 5 small oysters for each cocktail. Mix 1 tablespoonful each of lemon juice and catsup, 1 teaspoonful of grated horserad- ish, a pinch of cayenne and 1 of salt, and 5 drops of Tabasco sauce. This is enough for 6 cocktails. Have the oysters, sauce and glasses ice cold, and serve with a slice of lemon on each cocktail. This quantity can be increased or decreased in the same proportions ac- cording to the number of persons. 188. FRIED OYSTERS. Put the oysters in a colander, pour water over them, then take out and wipe dry. Prepare enough crackers rolled fine, season with pepper and salt and put on a platter. Beat 1 egg and dip the oys- ters in it, then roll in the cra.cker crumbs and lay them on a plate covered with the cracker dust. Fry crisp and brown in hot lard or butter (butter preferred), or half of each. Serve at once. 189. BROILED OYSTERS. Dry large selected oysters, place on a fine wire broiler, and turn often. Butter the oysters, season with salt and pepper, place upon toast, put in the oven for a moment, then serve hot. Or one may wrap each oyster into a thin slice of bacon, fasten- ing them on skewers. Broil and put each on a small slice of fried bread. Garnish with fried parsley and serve hot. 190. BAKED OYSTERS ON THE HALF SHELL. Open the oysters, save the liquor. Wash and clean the deep shells, wipe them dry and butter the inside. Put in each 1 tea- spoonful of Bechamel sauce (See Sauces), 2 drops of lemon juice and a little of the oyster liquor, put the oysters in, dust over them a little red pepper, put a little more Bechamel on top, sprinkle with bread crumbs and put a bit of butter on top. Place the shells on a tin, and bake in a quick oven for ten minutes or less, slightly col- oring the top. Serve very hot on a folded napkin over an extra hot platter ; garnish with fresh sprigs of parsley. 66 DOMESTIC SCIENCE COOK BOOK 191. OYSTERS ROASTED IN THE SHELL. Wash the shells and wipe them dry, put in a baking pan and bake for twenty or twenty-five minutes in a brisk oven. Serve on hot plates as soon as taken out, seasoned with butter, pepper and salt. 192. SCALLOPED OYSTERS. Put 1 quart of oysters m a colander, wash thoroughly by pour- ing cold water over them. Reduce 8 or 10 crackers to powder by rolling. Butter an earthen pudding dish, put a layer of cracker dust in the bottom of the dish, then a layer of oysters,- sprinkle with salt and pepper and pour 2 tablespoonfuls of melted butter over them and 3 of milk, then another of cracker and so on until the dish is nearly full. Have a layer of the cracker dust on' top with small lumps of butter through it. Biake about one half hour. 193. OYSTER STEW— PLAIN, Let 1 pint of water come to a boil, put in 1 quart of oysters, butter the size of a walnut, and season with salt, pepper, and a pinch of paprika ; let it boil up once more and serve immediately. 194. DRY STEW. A strengthening and delicious dish. Bring 1 dozen or more oysters in their own liquor, without any milk or water, to a boil, add quickly a very small piece of butter, a little salt and pepper, just enough to make the dish palatable, bring to a boil again and serve at once. The oysters should be fresh, 195. MILK STEW. Boil 1 quart of good rich milk and 1 pint of water together, add 1 quart of oysters, lump of butter the size of a walnut, season with salt and pepper and let come to a boil once more, then add 2 hand- fuls of crushed crackers and serve. All cream is preferable to the milk and water. See Dept. I Oyster Soups. DEPARTMENT 3 67 196. PICKLED OYSTERS. Put in a porcelain kettle 100 large oysters with the liquor and simmer until the edges curl ; take out the oysters and add to the liquor a scant pint of vinegar, 10 or a dozen blades of mace, (outer hull of nutmeg), a tablespoonful each of peppercorn and cloves; let it come to a boil and pour over the oysters. 197. OYSTER FRICASSEE. Put in a stew pan 1 pint of drained oysters, add 1 tablespoonful of hot water, salt and pepper, and a dash of cayenne. Boil three minutes, shaking the pan. Strain out the oysters and add to the liquor 1 quarter of a pint (gill) of cream. Cook 1 tablespoon- ful each of butter and flour together, but do not brown. Add slowly the oyster liquor and cream ; when boiling hot stir in 1 well beaten egg, add the oysters, pour the whole over buttered toast, and serve. 198. OYSTER FRICASSEE— NO. 2. Put 34 large oysters with a little of the liquor in a saucepan, together with 1 oz. of butter, a pinch of salt, of pepper and a grate of nutmeg. Stir over the fire five minutes, strain. Put 1% ozs. of butter in another saucepan, stir in ^ oz. of flour, and brown; then thin with the liquid strained, and a gill of white stock, stir until it boils and let simmer ten minutes. Then add J4 gill of cream, 3 yolks of eggs, 1 teaspoonful of lemon juice ; stir over the fire a few moments longer, to bind the yolks. Then strain through a fine sieve, pour in with the oysterg, heat quickly, and do not let boil again. Serve in heated dish with fried bread dice and sprigs of parsley. 199. OYSTERS ON TOAST. For a dozen oysters cut 13 disks (round pieces) of toast and 12 disks of boiled ham, a little larger than the oysters. Top each piece of toast with ham and put the oysters on the ham dry, season with a little salt and red pepper, put a bit of butter on each and bake in a hot oven for about three minutes. Serve hot. 68 DOMESTIC SCIENCE COOK BOOK 200. OYSTER PIE. Line a pudding dish with a rich biscuit crust and dredge well with flour, put in 1 quart of washed oysters, season with salt and pepper, add 2 tablespoonfuls of butter and % cup of milk, dredge with flour, put on the top crust cutting a small opening for the steam to escape. Bake about half an hour. 201. . OYSTER PATTIES. In a double boiler heat 1 cup each of milk and cream with a pinch of soda. Just before boiling thicken with a roux made of 1 tablespoonful each of butter and flour, and stir in 1 quart of oys- ters brought near the boiling point in their own liquor and drained. Season to taste, pour into patty shells and keep hot until wanted. 202. CREAMED OYSTERS ON TOAST. Melt a lump of butter the size of an egg. Add 1 tablespoonful of flour and when stirred smooth, add 1 cupful of sweet milk, and keep on the fire and stir, until the cream is smooth and thick. Season with salt and pepper. Add 1 pint of good liarge oysters and cook until the oysters begin to "curl." Have on a platter slices of hot buttered toast, pour the creamed oysters over them and serve at once. A good breakfast dish. 203. OYSTER FRITTERS. Sift 2 ozs. of flour in a bowl with a pinch of salt, stir in the yolk of 1 egg, add i/^ oz. of soft butter and enough tepid water to make the paste smooth. Beat up well with a wooden spoon, let it stand while you whisk the white of egg to a stiff froth, add to batter. Select 12 fat oysters, roll each in a thin slice of nice streaky bacon and tie with a string. Dip well in batter, and drop one by one into boiling fat. Fry a golden color and drain. DEPARTMENT 3 69 204. CURRIED OYSTERS. Mix well 1 tablespoonful of curry powder, 1 scant tablespoon- ful of fiour, 2 ozs. of butter and one onion chopped fine. Put on the fire in a stewpan, cook gently to a nice brown color, stirring continuously. Then add the liquor of 24 oysters or more, and the juice of 1 lemon ; boil up quickly and let boil about five minutes. Put in the oysters, let come to the boil and serve immediately. Rice boiled in water, or steamed, will make a nice addition. g05. OYSTER AND BACON ROLLS. Excellent for breakfast or lunch. Cut nice thin slices of bacon and remove tVaejrind. Select small oysters of even size, put in a bowl, sprinkle wrffnemon j-uice jatid toss until the lenion juice is well distributed. Then place one oyster on each-slice_of bacon, dust lightly with cayenne or paprika pepper according to taste-;- roU up and fasten with skewers. Fry in a pan and serve piping hot on fried triangles of bread. 206. OYSTERS A LA WHITE HOUSE. Put select oysters in their own liquor on the fire and remove as soon as they begin to look plump ; drain, wipe dry with a cloth, and place on a large platter turned upside down, about 1 inch apart. Put a spoonful of Villeroi sauce (See Sauces, Depart- ment 7) on each oyster, enough to more than cover, and let cool and harden two hours or longer. Then lift off each single oyster with a flat knife, pour beaten egg over it, cover with fine bread crumbs, and work the Villeroi sauce and crumbs around the un- der side of each oyster until entirely covered. When all are done, put in. wire basket and fry in hot fat to a nice golden color. Serve with Bechamel or Villeroi sauce, diluted with the oyster liquor. Garnish with mushrooms or sliced truffles. Very palatable and suitable for a noonday lunch party. ro DOMESTIC SCIENCE COOK BOOK lolii;Sf)&'~'^<^^ Department 4. THE flesh of animals known as "meat" has been recognized in all ages as one of the principal articles of food. According to its chemical composi- tion lean meat is a muscle builder, while the accompanying fat acts as fuel, feeding the chemical combustion constantly going on in the human system. As meats vary considerably in texture and nutritive value, good judgment must be used to get the piece best adapted for the special purpose. Strong iire for roasting; bright fire for broiling; stew boiled is stew spoiled. BEEF. Beef like all other meats should be carefully selected, the object being to get the piece best adapted for the purpose. First-class beefsteak should be tender and juicy, while less expensive cuts, if a little less tender, will do nicelyfor a stew or pot-roast. Tough meat is fibrous. These fibers usually can be made ten- der by slow cooking ; the meat may also be made tender by brush- ing it all over with one part of vinegar and two parts of oil or melted butter and letting it stand two hours or more. The process of boiling permits the application of a very low degree of heat (simmering), and this is the reason why tough meat should be boiled. All meats should be treated so as to keep their juices. For this purpose it is all important to subject the meat at first to a very high degree of heat so that the coagulating albumen may form a crust. This rule holds good for boiling as well as for baking and broiling. Nor should a fork be jabbed into the meat at any time before or during the cooking, because it allows the juices to escape. 71 72 DOMESTIC SCIENCE COOK BOOK It is the steam from the juices that puffs and cooks the inner fibers of the meat, especially in frying, roasting and broiling. Salt and pepper draw the juices and should not be put on before the proper time. Beef and other dark meats, as venison, should be served under- done or rare, while veal and other white meats must be well cooked, but not over done, which makes them dry. No meat, ex- cept that to be boiled, should be put in water. Wipe with a clean, wet cloth. 207. ROAST BEEF. To prepare for roasting, wipe the meat with a wet; clean towel, dredge with flour, put in the pan, on a rack, if possible, pour 1 pint of water in the pan, and put in the oven. The oven should be very hot for the first ten or fifteen minutes, to hardeij the albumen, after that a more moderate heat ^•'.'il! answer. The time required to roast beef i? from ten to twenty minutes to the pound, according as it is to be rare, medium, or well done. Baste every ten or fif- teen minutes. When basting the first time, put salt and pepper in the pan, not before. A few minutes before time for serving, re- move the meat from the pan, keep hot, and stir into the gravy 1 tablespoonful of flour mixed with y^ cup of water or more. If there is much fat it should be skimmed off before thickening the gravy. Serve the roast on a hot platter and the gravy in a hot boat. The ribs of a rib roast may be removed before cooking, and the meat rolled and tied firmly in the shape of a cylinder. In this case more time is required for roasting. The upper part of the round is very fine for roasting, but it must be cooked slowly after being browned. Yorkshire pudding is a favorite addition to roast beef. (See Desserts, Dept. H.) 208. BEEFSTEAK. One of the staple meats. For those who like beefsteak well done, it may be cut very thin, but a perfect steak has about an inch of red meat between the crusts of brown, each 34 inch thick. A steak IV^ inch thick takes at .least ten minutes to broil, a thin one less in proportion. Apply the greatest possible heait to each DEPARTMENT 4 73 side of the steak for about ten seconds in order to form a crust that will keep in the juice; then reduce the heat, but keep turning the steak over every ten or fifteen seconds, especially when broiling in a broiler over a bed of coals. Do not season with salt and pep- per until done, nor pierce the meat with a fork at any time. When cooked put on a hot platter, season with salt and pepper, spread a little of the best butter or maitre d'hotel sauce (Dept. 7) on top. and serve immediately with a sprig of fresh parsley or water- cresses and a slice of lemon as a gai-nish. The proper way to cook beefsteak is to broil it before a bank of coals, if possible, the broiler standing up and the meat so placed in it that the fat will run down along the meat. If this cannot be done, place the broiler under the coal. If placed over the coal see that the smoke from the dripping fat does not injure the steak. The broiler should be hot when the meat is placed in it. Steak may be fried on each side in a little of its own fat in a very hot frying pan for twenty seconds, then reducing tha heat and turning the steak over repeatedly. If one inch thick, cook about ten minutes, if 1% inch, cook twelve or fifteen minutes. Bear in mind, however, that broiled steak is always preferable. There is a difference between a rare and a raw steak or one half cooked. If properly cooked rare, the natural juice will ooze out, but if simply brown on the outside and raw in the center, the steak will be tough and unpalatable. 209. HAMBURG STEAK. Chop some lean beef very fine, carefully removing all that is white : chop 1 small onion, mix with the beef, season with salt and -pepper, and shape into flat cakes, ^ inch thick or more. Fry in hot butter. A fried egg on top or some fried onions may be served with the steak. . 210. TENDERLOIN STEAK, ROTHSCHILD STYLE. Cut the slices 2 inches thick, from the middle of a fillet of beef and flatten to half the thickness by striking with the flat side of a cleaver. For 6 steaks, mix 2 pounds of mashed potatoes, 1 table- spoonful of finely-grated horseradish and 1/2 gill of cream in a U DOMESTIC SCIENCE COOK BOOK saucepan over an extra hot fire ; when hot, work in 2 egg yolks, season with pepper, salt and grated nutmeg, and remove from the fire. Make of this mass as many balls as you have steaks and flatten the balls to the same thickness as the steaks, dip them in egg and crumbs and fry to a golden color in butter. Drain and keep hot. Peel and core 1 large sour apple, cut into slices, dip in milk and flour, fry in butter. Arrange the slices of prepared potato on a hot dish, put the steak, fried rare, on top of each, brush over with meat glaze, and top each with a slice of fried apple, 1 fried mush- room head on top. Pour some hot tomato sauce around the base, and serve hot. 211. BEEF A LA MODE. Lard a piece (3 to 4 pounds) of boneless rump of beef lightly, put in a deep bowl, slice % of a large onion, 1 carrot, 1 parsnip, 1 leek, and add, with 2 bay leaves, 3 cloves, 6 allspice, salt and enough vinegar to almost cover the meat. Cover and put in a cool place for two days, turning the meat occasionally. Take out the meat, drain and tie up, if necessary. Fry the meat a nice brown in butter and place on a dish. Stir some flour into the butter, and add some of the liquor in which the meat lay two days ; mix well and pour into a deep saucepan, add the remaining liquor, a quart of stock (or water), a few whole or quartered carrots, 13 very small onions (slightly fried if desired) and let all this come to a boil. Skim, put in the meat, cover and let simmer from two to four hours till tender, adding boiling water as needed. When serving, place the meat in a deep dish, skim the fat oil the sauce, strain over the meat and group the carrots and onions on top. A glass of sherry may be stirred in just before straining. Baked macaroni or potato pancakes go well with this dish. 212. BRAISED BEEP. Take a piece of beef from the round, 4 to 6 pounds, with a little fat, dredge with salt, pepper and flour. Put in a baking pan on a bed of % cupful each of carrot, onion, celery, turnip and salt pork, all cut into cubes (dice shape) and mixed, put a few pieces of the DEPARTMENT 4 75 pork on top and place in the hot oven for twenty-five minutes. Add 3 cupfuls of stock or water, a sprig of parsley, 5 peppercorns, 2 cloves, y2 bay-leaf and ^ teasponful of salt, baste the meats well ■with the gravy and vegetables, cover well with another clean pan, and cook in very moderate heat four hours or more. 213. SAUERBRATEN (GERMAN POT ROAST). Take a large piece (about 6 pounds) of the upper rump and cover with vinegar and let stand for three or four days. If the vine- gar is extra sharp, dilute with water or still better with good beer. Put the vinegar to boil with some cloves, allspice, bay-leaves and juniper berries, and pour over the meat boiling hot. Place un- covered in a cool place, protected from flies. Turn the meat over once or twice each day, using two spoons. When wanted, take the meat out of the vinegar, jab a thick sharp peg into the meat here and there and push into the holes, thick strips of salt pork, two or three inches long. Salt lightly and fry in drippings in a narrow iron pot until dark yellow all over. Then add a heaping table- spoonful of flour to the drippings, and when brown, pour in at one side enough boiling water to cover the meat, and put the cover on tight. After a few minutes put in 2 small carrots, 3 onions, 1 oz. of gingerbread (or rye bread or pumpernickel), and, if desired, a little of the vinegar. Cover again tight, put weights on the cover and cook from two and one-half to three hours, turn- ing the meat over every half hour and adding boiling water when necessary. When done, lift the meat out, put on a hot dish and keep hot. If the gravy is too thin, add a little flour, if too thick add milk or water. A cup of cream added half an hour before the meat is cooked, is a great improvement. Rub the gravy through a sieve, pour a little over the meat and serve the remain- der in a sauceboat. 214. SCOTCH ROLL. Take 4 or 5 pounds of the flank of a beef, wipe with a towel, and dredge with salt and pepper. Make a dressing of 1 quart of bread crumbs, moistened with milk or water, and seasoned with 2 tablespoonfuls of melted butter, 1 small onion chopped fine, 1 ta;- 76 DOMESTIC SCIENCE COOK BOOK blespoonful of powdered sage, and pepper and salt to taste, mix all well together and spread evenly over the meat. Roll up and tie with twine, put in a pan with 1 pint of water and bake for two or three hours, rolling over often so as to cook even on all sides. 215. BEEF STEW. Take 2 or 3 pounds of clean beef or the remnants of a roast, cut into small pieces, put in a stewpan, cover with water and boil until tender, add a small lump of butter and thicken with 1 table- spoonful of flour mixed smooth with a little cold water. Some prefer a few vegetables boiled with the meat, or a few dumplings make a nice addition. 216. HUNGARIAN BEEF STEW (GOULASH). Take the skin and fat out of 1 pound of lean sirloin of rib beef, cut the meat, also 2 peeled raw potatoes, and 4 ozs. of bacon into dice-shaped pieces. Heat 11^ "ozs. of butter in a saucepan, fry 1 small onion, chopped fine ; add the meat, 1% teaspoonful of salt and a pinch of paprika pepper, cook ten minutes in hot oven or over bright fire. Sprinkle with 1 dessertspoonful of flour, add 1 gill of brown stock and % wineglass of madeira or sherry, and put in 1 teasponful of caraway seeds tied up in a piece of muslin. Let simmer slowly. Heat 1% ozs. of butter in a frying pan, add the bacon, fry a little ; put the potatoes in and fry to a golden color, turning them over and over ; pour off the liquid fat and mix the bacon and potatoes in with the meat. Cover up and let simmer gently until the potatoes are done, stirring from time to time with a fork, so as not to break the potato dice. Remove the caraway seeds and serve hot. The caraway seeds and wine may be omit- ted. This quantity is for four persons. 217. BEEFSTEAK PIE. 'Select 3 pounds of lean rump steak cut 1 inch thick, cut into pieces 3 inches long and 1 inch wide, leaving a little fat on each piece, and having the fibers run across, not the long way. Put in the stewpan with enough boiling water to nearly cover the meat. DEPARTMENT 4 77 put on the lid and let simmer for half an hour. Season with salt and pepper, 1 tablespoonful of chopped parsley, 1 teaspoonful of thyme and 3 sliced onions. Cover and stew until tender. Take the meat out and place in a deep pudding-dish. Take a little of the gravy and rub smooth with 1 tablespoonful of corn starch, stir into the gravy, also 1 tablespoonful of Worcestershire sauce and a little nutmeg, cover with paste and bake one half hour. Make a hole in the crust so the steam may escape while baking. To vary this dish, place a layer or two of sliced boiled ham be- tween the meat on the pudding dish, or several sliced hard-boiled eggs, or both. 218. BEEFSTEAK TOAST. Chop pieces of cold steak very fine, put in a stew pan with a small lump of butter and enough water to more than cover. Boil twenty minutes, then stir in a well beaten egg. Season with salt and pepper, pour over toasted bread and serve hot. 219, FILLET OF BEEF. The fillet is the entire tenderloin, weighing about five pounds. If the tenderloin is too expensive, a piece of the "roll" (the thick part on the ribs, separated from the bones) may be substituted. With a larding-needle and strips of salt pork lard the meat thor- oughly (see cut under Larding). Line the bottom of the pan with thin slices of salt pork, top this with sliced onion, carrot, turnip and celery, heat a few minutes, put the meat in, baste slightly witli melted fat from the pan, and put in the hot oven. After five min- utes pour 1 cup of good hot stock into the pan, add Vz teaspoonful of salt, some pepper, a sprig of parsley, 1 bay-leaf and 2 cloves. Baste every five minutes. Roast half an hour if to be rare ; if well done, fifteen minutes more. If the top or the strips of lard get too brown, butter a piece of paper on both sides and place over the meat. Serve with a nice gravy in which a can of mushrooms has been heated, not boiled. Or, the gravy may be flavored with a glass of madeira or sherry. Fillet of Beef Larded. Sirloin is sometimes used. Trim ofif fat, tough skin, etc., and skewer into round shape (fasten with 78 DOMESTIC SCIENCE COOK BOOK wooden pin), lard with salt pork. Dredge well with salt, pepper and flour and put without water in small pan. Put in hot oven thirty minutes; in lower part fifteen, then on upper grate. Serve with mushroom sauce or potato balls. 220. CORNED BEEF. Good corned beef properly cooked is delicious and wholesome, but only a small part of the corned beef sold is good. Select a piece from the round with a layer of fat, put it into enough cold water to cover it and let it come to the boiling point slowly. Let simmer half an hour for each pound, putting in 1 carrot, 1 tur- nip and 1 onion. The slices of good corned beef when cooked, should be of a healthy, red color with a dark center. If to be eaten cold, cook the day before and let stand in the liquid till wanted. If a weight is put on the meat in the liquor, it will be easier to cut nice slices. Turn a plate upside down on the meat and on the plate place a bowl holding a flat-iron or brick. 221. BEEF HASH. Chop or cut lean beef and an equal or larger quantity of cold boiled potatoes to pieces the size of peas. Mix thoroughly, put in a frying pan with a little water, season to taste and serve as soon as heated through. Onions give it a fine flavor. 222. BOILED BEEF TONGUE. Wash the tongue thoroughly, cover with boiling, salted water and boil one hour and a half with a bunch of herbs. Add boiling water to keep the tongue covered. When tender, take out, plunge in extra cold water for a moment and peel. If not to be used at once, do not peel until wanted, but return to the liquid in which it was cooked and let cool. If served cold, it may be covered with a meat glaze colored red, after being peeled. If served hot, pour over it a white sauce or piquante sauce. Spinach or dandelion greens goes well with tongue. A smoked tongue must be soaked over night, put on the fire in cold water and allowed to simmer four hours or more, until tender. DEPARTMENT 4 79 223. BAKED BEEF TONGUE (AU GRATIN). Slice the boiled tongue, put in buttered baking-dish, spread over with a mixture of brown sauce, fresh bread crumbs, chopped onion, parsley and mushrooms, hard-boiled yolks of eggs and fresh butter. Bake in quick oven and serve in baking-dish. 224. CORNED BEEF AND CABBAGE. Take about 5 pounds corned beef, boil 2 to 2^^ hours or until tender ; take out and skim fat off liquor ; if too salty, pour off and add fresh water, let stand in liquor until' time to put in vege- tables (one-half hour before dinner) ; put in the boiling liquor, 1 good sized cabbage cut in quarters, 6 pared and sliced turnips, 8 medium sized whole potatoes (peeled), when done take out the vegetables, drain cabbage in colander, press out the water, serve meat and vegetables separately. Meat and vegetables may be boiled together if preferred. Enough for six persons. 225. BEEF KIDNEY. Cut the kidney into thin slices, flour them, and fry to a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, 14 pint of boiling water, pepper and salt, and 1 tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney and serve. 226. KIDNEYS STEWED. Take 1 pound beef kidney, slice, and dip in mixture of chopped parsley, flour, pepper and salt. Put in saucepan with 1 minced Spanish onion, 1 dozen peeled and stalked mushrooms, 1 teacup- ful water and 1 teaspoonful of some favorite relish ; simmer twen- ty minutes. Place mushrooms and kidney on hot dish, thicken the sauce and pour over and garnish with fried sippets (tri- angular pieces of fried bread) . 227. STEWED OX-TAILS. For 2 ox-tails, take 1 onion, 3 cloves, 1 blade of mace, (outer iO DOMESTIC SCIENCE COOK BOOK lull of nutmeg), % teaspoonful of whole black pepper, ^ tea- ;poonful of allspice, ^^ teaspoonful of salt, a small bouquet of lerbs, thickening of butter and flour, 1 tablespoonful of lemon uice, 1 tablespoonful of mushroom ketchup. Divide the tails at ;he joints, wash and put into a stewpan with sufficient water to ;over, set on the fire ; when the water boils remove the scum, and idd the onion cut into rings, the spice, seasoning and herbs. Cover he stewpan closely, and let simmer very gently until tender, about wo hours and a half. Take out, make a thickening of butter and lour, add it to the gravy, and let boil for 1 quarter of an hour, strain through a sieve into a saucepan, put back the tails, add the emon juice and ketchup ; let the whole just boil up, and serve, jarnish with three-cornered pieces of toasted bread. 228. CREAMED BEEF. Melt a lump of butter the size of an egg in a frying pan, and :ry to a nice brown cold roast beef sliced thin or some chipped Iried beef. Stir in 1 tablespoonful of flour and finally enough milk )r water to make a nice cream. May be served on toast. 229. SPICED BEEF. Four pounds of round of beef chopped fine ; remove all the fat ; idd 3 dozen small crackers rolled fine, 4 eggs, 1 cup of milk, 1 ;ablespoonful of ground mace (outer hull of nutmeg), 2 table- ipoonfuls of black pepper, 1 tablespoonful melted butter ; mix well ind put in tin pan just large enough to hold it, packing well )aste with butter and water, and bake two hours in a slow oven. 230. BEEF CAKES. Underdone cold roast beef is best; to each pound of cold meat illow % pound of bacon or ham ; seasoning to taste, with pepper md salt, 1 small bunch of minced savory herbs, 1 or 2 eggs. Mince he beef very finely, add to it the bacon, which must also be chop- >ed very small, and mix well together. Season, stir in the herbs, md bind with 1 or 2 eggs. Form small square cakes, about ^ DEPARTMENT 4 81 inch thick, fry in hot drippings, and serve with good gravy poured round the cakes. 231. BEEF LOAF. Chop 1^ pounds of lean beef, % pound of lean pork and 2 onions, mix w^ell with 1 beaten egg, 1 cupful of cracker crumbs and 1 teaspoonful each of salt and pepper. Form in a loaf, roll in flour, put a little butter here and there on the top and bake about forty minutes. 232. FILIPINO BEEF. One and one-half pounds round Steak, % pound pork or bacon, 1 onion, 2 green peppers, all chopped fine. Mix thoroughly with 1 cup bread crumbs, salt to taste. Knead five minutes, form into a roll and place in baking pan. Put strips of bacon on top. Pour over all 1 can of tomatoes. Bake slowly one and one-half hours. Remove meat, add a little hot water to the tomato juice season and- thicken. Pour over the meat. (Very nice cold.) VEAL. Veal usually commands a high price, although it contains less nourishment than other meats. It has very little flavor of its own and requires high seasoning. The calf should be from eight to ten weeks old when slaughtered, if younger the flesh is flabby and unwholesome, if older it becomes tough. A bluish tinge is a sure sign that the veal is too young. Good veal is firm and pink ; with hard bones. It should be perfectly fresh when bought, and must be thoroughly cooked. The best piece of the leg, cut from the upper part and about five inches thick, is the fillet of veal. The choicest cut of this fillet is called the fricandeau in French. The so-called Vienna' Schnit- zel is cut from the fillet. 233. ROAST LEG OF VEAL. A leg of veal should be two days old in summer and four days in winter. If it must be kept for a longer time, cover entirely with buttermilk, and after two days renew the milk. 82 DOMESTIC SCIENCE COOK BOOK Put in the pan 1 cupful of butter, or part fat of a veal kidney, and a few slices of salt pork, let boil up and place the meat, round side up, well rubbed with fine salt, in a hot oven, reduce the heat after twenty minutes and roast one hour and a half. A small leg only one hour and a quarter. Baste every ten minutes at least. If the gravy gets too brown or too scant, add more but- ter in small quantities. Do not stick a fork, into the meat at any time. When removed from the pan, stir in from 1 to 3 cups of good, sweet cream, cook until dark yellow, stir in enough boiling water to thin the gravy sufficiently, and strain through a fine sieve. In- stead of using cream, % tablespoonful of flour may be put into the pan half an hour before the roast is done. In this case thin the gravy with stock or water and 1 teaspoonful of Worcestershire sauce. 234. ROAST LOIN OF VEAL. A loin of veal is generally larded and takes from one to one and a half hours to roast. Proceed as in the preceding recipe. A fillet or fircandeau of veal is cooked in the same way, but gener- ally in a closed pan, with enough stock or water to stand 1% inches deep in the pan, and frequent basting, allowing twenty minutes to the pound. 235. FRICASSEE OF VEAL. Cut a portion of the breast, neck or fillet of veal into cubes, (disk shape), taking out all skin, sinews and bones ; stew in white sauce, garnish with boiled crayfish tails, or scallops, or parboiled small oysters, asparagus tips, sprigs of cauliflower and crescents of puff-paste. This fricassee can be cooked and served in many different ways by omitting one or the other ingredients and by adding slices of lemons, or nutmeg, or a glass of white wine, and especially by garnishing with some kind of forcemeat (chopped meat highly sea- soned) balls. DEPARTMENT 4 83 236. STUFFED BREAST OF VEAL, BRAISED. Bone a small breast of veal and prepare for stuffing. Mix ^' pound soft bread crumbs, 6 ounces sausage meat, 2 chopped wal- nuts, 1 teaspoonful of grated lemon-rind, 1 teaspoonful of thyme, basil and marjoram (powdered), 1 teaspoonful of chopped parsley, salt, pepper, and nutmeg. Beat 1 egg well and add, with enough milk or stock to bind. Melt 2 ounces of butter and add. Put the stuffing in, sew up. Put 2 ozs. of drippings in a braising-pan, large enough to hold the meat. When melted, add a sliced carrot, turnip and onion with % cup of butter in a stewpan, fry slightly, place the breast on top, brown both sides over a quick fire, add a little stock and finish cooking in the oven, basting frequently. When done, remove the string, cut in thin slices and serve with a thick brown gravy or a tomato sauce. 237. VEAL LOAF. Chop fine 3 or 4 pounds of cold roast or boiled veal, leg or loin preferred, mix in 6 rolled crackers, 2 eggs, 1 lump of butter the size of an egg, season with salt and pepper ; mix all well together, and shape into a loaf, covering the outside with cracker dust. Bake forty-five minutes. Serve cold. (See page 323.) 238. VEAL HEART CAKE. Chop. fine li/^ pounds veal heart with % pound pork; add i/^ cupful breadcrumbs, li/^ teaspoonfuls salt, % teaspoonful black pepper, % teaspoonful cayenne, and a few cloves. Mix well to- gether with 1 raw egg; put into plain mold; steam for 2 hours; then dry in slow oven ; let cool, and then turn out of mold. Gar- nish with slices of lemon and parsley or with aspic (combination jelly of meats, eggs and vegetables). Fine for luncheon. .^ 239. VEAL CUTLET BROILED. Season the cutlet with salt and pepper, put in a double wire broiler and cook over a quick fire ; baste several times with a little good melted butter, and serve hot. 84 DOMESTIC SCIENCE COOK BOOK 240. VEAL CUTLET FRIED. Season the cutlet with salt and pepper, and let stand a few minutes before frying ; dip in beaten egg and then in cracker dust ; fry in hot butter or pork fat ; cook slowly until well done. Serve with tomato sauce. 241. VIENNA SCHNITZEL. Cut steaks from the fillet of a leg of veal, % inch thick, rub with fine salt and pepper, turn in flour, then in egg and crumbs and fry a delicate brown in ample butter. Arrange on a dish, pour a little lemon juice over them and garnish with slices of lemon, a few capers and a sprig of parsley. Another garnishing consists of stripes of sardelles laid in the form of a lattice (trellis), and a fried or poached &gg. A Hol- stein Schnitzel is cooked in the same way, but the gravy in the pan is thickened with a roux (a thickening of flour and melted but- ter rubbed together), then 1 tablespoonful of madeira or sherry wine is added, % teaspoonful of lemon juice, a few drops of Wor- cestershire sauce, and a few sliced truffles and mushrooms. The gravy is poured over the steaks. Serve with carrots and peas for a vegetable dish. 242. PLAIN CURRY. Lamb or veal cut in small pieces, 4 onions and 2 apples cut up fine and fried in butter; 1 tablespoon- curry, enough stock or milk to make the quantity of gravy desired, boil for twenty minutes be- fore putting in meat. Then put the lamb or veal in and stir slowly on back of stove about two hours. 243. VEAL CURRY. Cut 2 pounds of lean veal in pieces, put in a pan with a piece of butter, size of an egg, and let it fry to a nice brown ; then mix in 1 large tablespoonful of flour, 1 teaspoonful of curry powder, salt and pepper ; when all are well mixed, add 1 pint of hot water, and let it boil about, twenty minutes, skimming off all fat. Rice croquettes are nice served with this dish. DEPARTMENT 4 85 244. BROILED KIDNEYS. Split veal kidneys lengthwise, removing all fat, and broil over clear fire for twelve or fifteen minutes ; baste with butter while oiling, season with salt, pepper, butter and a little chopped pars- y. Serve hot. 245. STEWED KIDNEYS. Remove all fat from a veal kidney and wash clean; put in a ew pan, cover with cold water and boil for one hour. Put % a ipful of butter in a frying pan with 1 small onion minced fine ; y slightly and put in the kidneys, turning over until a nice own ; then add 1 tablespoonful of flour, stir in thoroughly, and Id enough of the hot stock to make a thick sauce, add % a can mushrooms, season with salt, pepper, 1 tablesponful of Worces- rshire sauce. Serve on toast. 246. WHITE VEAL STEW. Cut 2 pounds of veal into cubes (disk shape), put in sauce- n, just cover with cold water, add a pinch of salt and the juice ^ a lemon ; bring to a boil and remove the scum. Put in % a ass of white wine, a bouquet of herbs and 10 small onions; let nmer an hour. Pour ofif the stock ; remove the bouquet. Melt ozs. of butter in small saucepan, stir in 1 oz. of flour, and keep irring over the fire a few minutes, but do not allow to turn own ; stir in gradually 1 pint of stock, boil up, skim, add 12 ushrooms cut in quarters or slices, cook three minutes. Take F the fire, add 1 tablespoonful of cream and 3 egg yolks, strain er the meat, reheat without letting it boil again, season to taste, d serve hot. 247. VEAL AND HAM PIE. Take V/2 pounds of best lean veal arid % pound of ham, boiled only smoked, slice thin and put in layers in a pie-dish with a IV slices of good streaky bacon, covering each layer with slices hard boiled eggs, and seasoning with very little salt, pepper and 86 DOMESTIC SCIENCE COOK BOOK some lemon-rind, chopped parsley, and then a grate of nutmeg. Add J^ gill of stock or water. Line the edge of the pie-dish with a strip of paste, brush it with beaten egg and put the cover of paste on. Trim off the edges, make hole in the center, brush over with beaten egg, put a few fanciful shapes of paste around the hole as a rosette, brush with egg, and bake from one and one- half to one and three-fourths hours in moderate oven. Serve hot. — If to be eaten cold, pour ^ oz. of gelatine dissolved into the pie, as it comes out of the oven. 248. FRIED CALF'S LIVER. Buy the liver cut in slices Yz inch thick, lay in boiling water three or four minutes, a few at a time, then dry with a cloth and flour well. Season with, salt and pepper. Try out as many slices of bacon as there are slices of liver, or more, until nearly crisp, remove the pieces of bacon and keep hot. Fry the liver on both sides to a nice brown, but not too long. The fire should be hot for the bacon, and moderate for the liver. Arrange the liver on a hot platter and the bacon on top. Serve with boiled milk rice. 249. STEWED CALF'S LIVER. The liver should be cut in slices, and the slices into small squares. Make a brown roux of 2 tablespoonfuls each of flour and butter, and stir in 2 cups of light stock or water. Stir until smooth and boiling. Add the liver and 1 teaspoonful of onion juice, and let simmer for one hour. Season with pepper and salt and serve hot. 250, BRAISED CALF'S LIVER. Soak fresh liver twenty minutes in cold water, drain and wipe with cloth. Cut gashes into the liver and insert a number of small, thin strips of bacon (See Larding). Put 1 onion, 1 carrot, 1 bay-leaf, some bacon and. herbs in a saucepan with 1% ozs. of butter. Fry the vegetables a golden color, put in the liver, let it brown gently, pour off the fat, add ,% pint of brown sauce and 1 gill of good stock. Season with pepper and salt and let simmer for one hour. Add 1 glass of port wine, the juice of % a lemon DEPARTMENT 4 87 !ind Y2 a teaspoonful of finely chopped parsley. Boil up, take out the liver, reduce the liquid as much as desired, strain and skim off the fat. Place the liver on a dish, pour the strained sauce over it and serve. 251. HUNGARIAN VEAL STEW (GOULASH). Cut 1 pound of veal, 2 large, peeled raw potatoes and 4 ozs. of bacon into pieces. Fry 1 sliced onion lightly in 1 tablespoonful of butter, add the meat, % teaspoonful of salt and 1 pinch of paprika (Hungarian pepper), cook ten minutes over hot fire. Then sprin- kle with 1 dessertspoonful of flour, add 1 gill of brown stock or water. Powder a piece of bay-leaf the size of a dime, 1 pinch of caraway seed and 1 of majoram and add. Let simmer slowly. Heat 1 tablespoonful of butter in a frying pan, fry the bacon in this lightly, add the potatoes and fry to a golden brown, turning over and over. Pour off the liquid fat and mix the bacon and po- tatoes in with the meat. Cover and let simmer until the potatoes are done, carefully stirring from time to time with a fork so as not to break the pieces of potato. PORK. The word "pork" is derived from the Latin word "porcus" and means "hog." The hog, like other domestic animals will always be one of the staples of food, but it is not considered as wholesome as many other meats. Fresh pork should be eaten in the cold sea- son only, and invariably must be thoroughly cooked. In many cases, the cause of cancer has been traced to raw or underdone pork. The slightest disagreeable odor or taste is a proof that the meat is unfit to be eaten. Well-cured ham or bacon is a fine ac- companiment for eggs, and bacon especially for liver, small birds and roasts. 252. ROAST PORK. Take 5 or 6 pounds of the loin, wash clean and dredge with salt and pepper, a little flour, and 1 teaspoonful of powdered sage ; put in a pan with 1 teacupful of water and roast two hours. If the skin is left on, it should be scored before cooking, so as to enable the carver to cut nice slices. 88 DOMESTIC SCIENCE COOK BOOK 253. ROAST LEG OF PORK. Select a small leg of pork, and score the skin across in narrow strips, about 14 '"ch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage and onion stuffing. Brush the joint over with a little salad oil (this makes the crackling crisper, and a better color), and put down to a bright, clear fire, not too near, as that will cause the skin to blister. Baste well, serve with a little gravy made in the dripping pan, and with apple sauce. 254. ROAST SUCKLING PIG. A pig from three to six weeks old is best for roasting. Leave the pig whole and wash inside and out, chop the liver and mix with equal quantities of bread crumbs and mashed potatoes, add 2 chopped onions, a little parsley, salt and pepper to taste, mix into a paste with 3 beaten eggs, 1 lump of butter and about 1 tea- cupful of milk, stuff the pig with this dressing, sew it up, put in a pan and roast from one and a half to two hours, basting fre- quently. Make a gravy with a glass of wine, some of the stuffing, and the drippings. When the pig is done, put on a platter, put a lemon or apple in its mouth, and serve with the sauce. One of the finest dishes, if cooked and seasoned properly. 255. PORK CHOPS. Cut the cutlets from a loin or foreloin of pork ; trim the same as mutton cutlets, and scrape the top part of the bone. Brush over with egg, sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. When the lard in the pan is hot, lay in the cutlets, and fry a light brown on both sides. Take out, drain on a clean cloth and serve with any sauce that may be preferred, such as tomato sauce, sauce piquante, or pickled gherkins, and mashed potatoes. 256. BROILED PORK CHOPS. Trim the chops nicely, leaving about % inch of fat all around. Put in a deep dish, season with pepper, salt and chopped parsley, DEPARTMENT 4 89 pour over them some sweet oil (about 1 tablespoonful for 4 chops) , let soak one half hour, turning frequently. Drain, broil over clear fire until well done, fifteen to twenty minutes. Serve with Robert sauce. (See Sauces, Dept. 7.) 257. PICKLED PORK CHOPS. Drain the pickled chops well, fry in butter, arrange around a bed of cooked rice, pour over the chops a brown sauce and garnish with sliced tomatoes. 258. PORK CHOPS "SOUTHERN STYLE." Cut chops about 1 inch thick, parboil and roll in cracker crumbs, then in bgaten egg and again in crumbs. Season with salt and pepper, lay in the baking pan, place small pieces of but- ter on each chop, put on the cover and bake until brown. Scald 1 pint of good, sweet milk, stir into a cream made '&p of 1 table- spoonful each of butter and flour, add 2 tablespoonfuls of chopped parsley and a little grated nutmeg. Pour over the chops just be- fore serving. 259. KASSELER RIBS. Soak over night in cold water, 3 or 4 pounds of salted, smoked pork ribs, put on the fire in fresh, hot water, without any spice or seasoning, and boil until tender (about two hours). If pre- ferred, put in the oven with a little butter, water and spices, the same as roast pork, and bake about two hours. Serve with sfewed kale, (green, curly cabbage) red cabbage or sauerkraut and browned potatoes. 260. BAKED FRESH SPARERIBS. Sew 2 pieces of fresh spareribs together so as to form a pouch, fill with quartered apples or a turkey dressing, sew up entirely and bake one hour, basting frequently with half butter, half salt pork. Put a little water in the pan, whenever necessary. Turn the meat over so as to brown both sides. 90 DOMESTIC SCIENCE COOK BOOK 261. BAKED FRESH SPARERIBS— NO. 2. Rub well with salt, pepper and flour, put on a rack in the dripping pan with 2 cups of boiling water, and place in the hot oven for two hours, basting frequently. When well browned, take out, pour all the fat off the gravy, work into the gravy 1 cup of hot water and 1 tablespoonful of flour. Serve with boiled pota- toes, mashed turnips, stewed onions, or with baked apples. 262. BOILED FRESH SPARERIBS. Boil one half hour with sauerkraut, adding a little water, and, if necessary, a little vinegar and salt. 263. BOILED SALT SPARERIBS. Boil the spareribs one hour, adding the sauerkraut or cabbage then boil half an hour longer. 264. BAKED PORK TENDERLOIN. Split the tenderloin through lengthwise; make a stufling of bread, seasoned with salt, pepper and some kind of sweet herb, stuff the tenderloin and tie a string around it to keep the filling in, add 1 cupful of water and bake from forty to fifty minutes ; baste frequently. 265. BROILED PORK TENDERLOIN. Split the tenderloin lengthwise, or cut crosswise and flatten; put on a wire broiler and cook over a clear fire ; when done put in a pan with a lump of butter and let the juice of the meat and the butter come to a boil. This makes a delicious gravy ; season with salt and pepper and serve hot. SALT PORK. Cut into slices, put in a pan, pour on cold water and let come to a boil. Unless the pork is extra salty will freshen sufficiently. DEPARTMENT 4 91 Take out the meat, throw the water away, roll the pork in flour, and fry to a nice brown. Serve with cream gravy. 267. SALT PORK— NO. 2. Freshen as above, make a batter of 1 beaten egg, 2 tablespoon- fuls of milk and 1 of flour, well beaten together, put a little fat in the frying pan, dip the pork in the batter, fry slowly and serve hot. 268. SALT PORK— NO. 3. Cut the pork in slices and soak for twelve hours in equal quan- tities of milk and water; then fry carefully, as it is liable to scorch. When done, take out the meat, pour off part of the fat, and into the remainder pour 1 cupful of cream, let cook two or three minutes, pour over the pork and serve. BOILED HAM. The hind leg of a pig is cured with salt and saltpeter, with addition, occasionally, of sugar and soda ; then dried or smoked. The seasoning and flavoring substances used vary as to kinds and proportions in different localities, which accounts for the many brands of ham in the market. It is always best to soak a ham ten or twelve hours, or long enough to extract the superflous salt, changing the water once or twice, before cooking it. When soaked enough, scrape and trim, put in pot large enough to cover with water, bring to boil slowly and cook gently for four or five hours, according to size. Cool in its own liquor. 270. BAKED HAM. A ham for baking should be well soaked; let remain in the water twelve hours. Wipe dry, trim away any rusty places under- neath, and cover with a simple crust, taking care that it is of sufficient thickness all over to keep the gravy in. Place in a moderately-heated oven, and bake for nearly four hours. Take 92 DOMESTIC SCIENCE COOK BOOK off the crust, skin, cover with bread crumbs, and" garnish the knuckle with a paper frill. This method of cooking ham is con- sidered superior to boiling. 271. FRIED BACON. Bacon should be cut extra thin and the frying pan should be hot when the bacon is put in. As soon as the bacon has become clear, turn each slice over ; if to be crisp, tilt the pan a little so the melted fat will flow away from the slices. If not wanted crisp and dry, turn the slices over before they become clear, and remove from the fire, before entirely tried out. 272. BOILED BACON. As bacon is frequently excessively salt, soak in warm water for one or two hours previous to dressing ; then pare off the rusty parts, and scrape under-side and rind as clean as possible. Put into a saucepan of cold water, let come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let simmer very gently until thoroughly done; then take up, strip off the skin, and sprinkk over the bacon a few bread-rasp- ings (crumbs), and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young string beans or green peas are the usual accompaniments. 273. BROILED PORK SAUSAGES. Take off the skin and flatten the link to half its thickness, put in a wire broiler and broil until done over a clear fire; arrange on a platter, put a small lump of butter on each piece, place in the oven for a few moments, and serve. 274. FRIED PORK SAUSAGES. Prick the sausages with a fork (this prevents bursting), and put them into a frying pan with a small piece of butter. Keep the pan moving about, and turn the sausages three or four times. In from ten to twelve minutes they will be sufficiently cooked, unless extra large, when a little more time should be given. DEPARTMENT 4 93 275. BROILED PIG'S FEET. Pig's feet should be boiled for about six hours. When cold, split in two and broil on a wire broiler over a clear fire, baste with butter, season with salt and pepper and serve. 276. FRIED PIG'S FEET. Boil the pig's feet and when cold split open, dip in beaten tgg, then in bread crumbs and fry in hot fat and serve with tomato sauce. 277. STUFFED PIG'S FEET. Take some pickled pig's feet with part of the leg, having the butcher remove part of the bone without injurying the meat or breaking the skin. If fresh, put in salt brine for two or three days. Stuff with a mushroom stuffing. (See Sauces, Dept. 7.) Prick the skin with larding needle in a few places, jvrap firmly in cloth, tie both ends, simmer till tender in stock or water. Remove cloth, dish up, pour over some thick champagne sauce, garnish with string beans or sauerkraut and serve hot. 278. PHILADELPHIA SCRAPPLE. (Origin, Pennsylvania Dutch.) Take 5 pounds of fresh pork (a small fresh shoulder is nice for this purpose), cover with water, add 1 handful of salt and boil until the meat separates from the bone ; remove the meat from the kettle, strain the liquor and return to the kettle. Then add enough water to make about 31^ quarts. To this add 1 chopped onion and a little sage if desired, then stir in enough corn-meal to make a mush that will slice when cold. When the meal has been stirred in, have the meat, chopped not too fine, put in the kettle, and boil all together for one hour or more, being careful not to scorch. When thoroughly done, turn out in a square pan, and when cold cut into slices and fry. MUTTON AND LAMB. Mutton CO be tender should hang ten days to two weeks, if the weather permits. The strong flavor to which many people 94 DOMESTIC SCIENCE COOK BOOK object, is in the fat, most of which therefore should be removed. Mutton should never be cooked in its own fat. In baking it in the oven, it should be placed on a rack, so as not to touch the fat dripped into the pan. A leg of mutton is either boiled or roasted; the saddle is roasted, the chops broiled or fried (the former preferred), and the shoulder and neck are used for stews. The saddle may be split in two, giving the 2 loins, and the loins may be cut up into chops. 279. ROAST MUTTON. Roast mutton is at its best when moderately well done, al- lowing from twelve to fifteen minutes per pound. Cut the bone of leg of mutton short, trim well, place in a hot oven for fifteen minutes. Tilt the pan, remove the melted fat quickly, pour in 1 large cupful of hot water and baste. Reduce the heat, and cook slowly, basting frequently. The best flavor is found in a saddle of mutton, which also looks handsome. Remove the kidney and fat from the under- side and the skin on top. Tie into a nice, round shape. Cook as above, allowing from ten to thirteen minutes per pound. Carve lengthwise, parallel to the backbone, loosening all the slices on one side together by slipping the knife along the ribs. When the top is cut away on both sides, turn over and carve the under- side, the tenderloin, in a similar manner. 280. BRAISED LEG OF MUTTON. One small leg of mutton, 4 carrots, 3 onions, bunch of herbs, bunch of parsley, pepper and salt, a few slices of bacon, a few veal trimmings, Yz pint of gravy or wafer. Line the bottom of a braising pan with a few slices of bacon ; put in the carrots, on- ions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew gently for four hours. Strain the gravy, reduce to a glaze over a sharp fire, glaze the mutton with it, and serve on a dish of white beans DEPARTMENT 4 95 boiled tender, or garnished with glazed (dipped in the gravy) onions. 281. ROAST LAMB. A quarter of lamb weighing from 7 to 8 pounds will require two hours of roasting. A breast of lamb will take about as long^ Remove all superfluous fat, put in moderately hot oven. Cook slowly. Then dredge with salt and flour, turn on more heat (or put the meat nearer the fire), pour a cupful of water in the pan, and roast, basting occasionally. Make a nice gravy from the drip- pings. Serve very hot with green peas and lettuce. For those who like it, have a little mint sauce ready. 282. BROILED MUTTON CHOPS. 'Cut the chops from a well-hung, tender loin of mutton, re- move a portion of the fat, and trim into a nice shape ; slightly beat and level; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling fre- quently turn, and in about eight minutes will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve hot and expeditiously. 283. MUTTON CHOPS WITH GREEN PEAS. Pare and trim good tender chops, season with pepper and salt, dip in beaten egg, and cover with bread-crumbs with which 1 oz. of finely chopped lean ham has been mixed. Heat 2 ozs. of butter in a pan, put in the chops and fry to a golden brown; drain. Ar- range a bed of mashed potatoes and fresh, new green peas, or the best canned peas, in a neat design on a hot platter, arrange the chops around the bed, pour a little gravy around the chops and serve. 284. ITALIAN MUTTON CHOPS. Steep the chops in a mixture of salad oil, lemon juice and chopped herbs; turn over in bread crumbs mixed with finely chopped mushrooms, parsley, onion, lemon rind, and powdered mace (outer hull of nutmeg) ; fry in butter and serve with Italian saude. (See Sauces, Dept. 7.) 96 DOMESTIC SCIENCE COOK BOOK 285. LAMB CHOPS. Trim the lamb chops neatly and evenly, place in a frying pan with a little butter, season with salt and pepper, and fry to a brown; when done arrange on a platter alternating each chop with a nicely browned piece of toast; take the water from new boiled peas or strain the water off a can of the best French peas, put in a pan with a piece of butter, season with salt and pepper, stir until hot, and pour in the middle of platter. 286. BOILED LEG OF MUTTON. Select a nice leg of mutton, cut off the shank bone, wash and put in a pot with 1 handful of salt; cover with water and let come to a boil, skim until clear ; then set the pot on the back part of the stove and let boil very slowly until tender ; will take from two to three hours. Serve with caper sauce or drawn butter gravy. 287. BREAST OF LAMB AND GREEN PEAS. Remove the skin, put into a saucepan of boiling water, and let simmer for "five minutes. Take out and lay in cold water. Line the bottom of a stewpan with a few thin slices of bacon ; lay the lamb on top, place slices of lemon on the meat to keep it white and make it tender ; cover with 1 or 2 more slices of bacon ; add 1 pint of stock, onion, and herbs, and set to simmer gently until tender. Put a portion of the green peas on a dish, and the lamb on top. 288. BROWN MUTTON STEW. The breast or shoulder of mutton is generally used. Put the meat, cut up in nice cubes (dice shape) with a lump of butter in a roasting pan, place in the oven and roast to a nice brown ; trans- fer to a saucepan, cover with stock, and let boil ; cut 1 carrot or turnip and 1 or 2 potatoes into regular shaped pieces and let boil with the mutton ; also a few small onions ; season with salt and pepper, a little Worcestershire sauce, and a glass of sherry, if de- sired. This stew should have a nice brown color. If the sauce is to .thin, thicken with a little flour. DEPARTMENT 4 97 289. IRISH STEW. Cut mutton from the neck or shoulder, not too fat, into inch pieces, allowing about l^ pound for each person. Make a gravy with 1 tablespoon dripping, browned, 2 tablespoons of flour, 11^ pints water or stock. Season with salt and pepper, add the mutton and 2 large onions, cut' fine, and simmer one and a half hours. Add 4 large potatoes pared and cut into quarters, and simmer until tender. 290. IRISH STEW— NO. 2. Cut 3 pounds of neck of mutton into cubes (dice shape), trim- ming off some of the fat; peel and slice 4 pounds of potatoes and 2 large onions. Parboil 13 very small onions. Put a layer of potatoes on bottom of pot, then a layer of meat, season with pepper and salt, strew over a few slices of onion ; repeat this until all the meat is used up. Add the small onions, put on the last layer of potatoes, add li/^ pints of stock and let simmer two hours. Re- move any scum that may rise before boiling, but not after. If well cooked, this stew will not look watery. 291. STEWED CABBAGE AND MUTTON. Take li/^ pounds of lean mutton, wash in warm water, stew in a little water in a large covered pot with 2 large onions sliced, and pepper and salt. Add 1 cabbage head, quartered, when the meat is about half cooked, and if desired, add % teaspoonful of caraway seed. Add some water. When the cabbage is tender, add raw potatoes, peeled, washed and cut in even sized pieces. When the potatoes are done, rem(5've from fire. In all, the time required is about two hours. If there is too much water, dust a little flour over, but there should be a plenty of liquor. Part of the potatoes may be put in with the cabbage, so as to cook to pieces, thus making a richer liquor. Instead of cabbage, turnips may be used. The c^abbage and the meat may both be cut in pieces like the potatoes before cooking. This is a splendid family dish. Anything left over will taste even better next day warmed over, perhaps with a few freshly boiled potatoes put in. 98 DOMESTIC SCIENCE COOK BOOK 292. LAMB STEW. Remove all the fat, cut up the meat into pieces, 2 inches long and 1 inch thick each way. Wash and put in stewpan, cover with cold water and heat slowly. Simmer until nearly done, add thin slices of salt pork, a large onion sliced thin, pepper and some raw potatoes cut up in inch cubes. Cover tightly and cook till tender. Thicken with flour moistened with milk. Dumplings of some kind, or green peas, make a nice addition. 293. MUTTON VENISON. Cut away the rough fat of a leg of mutton. Put the leg in a deep earthen dish, rub thoroughly all over with this mixture : 1 tablespoonful each of black pepper, salt, celery salt, ground all- spice, English mustard and brown sugar, and also, some powd- ered herbs. Sprinkle over the leg 1 cup ^of best vinegar, cover tightly and set in a cool place four or five days, turning over several times a day and basting with the liquor. When ready to cook, take the leg out of the pickle and put in a stewpan. Place the stewpan in a larger one with enough boiling water to float the other. Cover the larger one tightly and steam four hours, occasionally replenishing the boiling water and basting the meat with the pickle liquid, thinned with 1 cup of hot water. Take care, that the boiling water does not get inside the smaller sauce- pan. When done, take out the meat, thicken the gravy with flour, strain through a fine sieve, serve in a boat with the meat. Currant jelly will make a nice addition. 294. SCRAMBLED MUTTON. Put into a stewpan 2 cupfuls of finely chopped mutton, add 1 lump of butter half as large as an tgg, salt and pepper to taste ; then add 14 cup of hot water and when thoroughly heated, break into it 3 eggs and stir until nearly stiff. Serve at once. Department 5. THE tenn "poultry," derived from the French the same as "pullet" (chicken), means "domestic fowls," and includes hens, geese, ducks^ turkeys and pigeons, all of which furnish a large variety of popular dishes. When buying or selecting poultry it is of the utmost importance to know the difference between young and old, healthy and diseased birds. The best protection against the danger from sick poultry would be to purchase live fowls, which should have bright, shining eyes, free from bald spots around them, smooth plumage, quick movements, and a bright, red comb. 295. ROAST TURKEY (How to Prepare and Roast). A prime turkey should not be more than six or eight months old and should weigh from 10 to 14 pounds. Select the turkey with head and feet on and without a gash or incision in the breast. Each leg has 11 sinews which should be removed. This cannot be done after the feet are cut off. The neck and crop should be removed from the back, leaving the breast whole and smooth for the stuffing. Wash and rinse the fowl carefully and dry with a soft cloth both inside and outside. Dust a little salt and pepper on the outside. Good stuffing, with suitable sauce, very essential. 99 100 DOMESTIC SCIENCE COOK BOOK For the stuffing take a wooden chopping-bowl ; peel and wash 1 large or 2 small onions, chop fine in bowl. Use best white bread about one day old. Slice and toast delicate brown on drip- ping-pan in oven. Use one loaf. It is difficult to specify exact amount. Put slices of toasted bread over chopping-bowl on the onion. Use ^2 pound best butter and cut in bits, placing on toast with 1 teaspoonful of salt, 1 of black pepper, 1 teaspoonful pul- verized sage, 2 of summer-savory. Take 1 pint of boiling water into which a piece of soda the size of a large bean has been dis- solved. Add 5 or 6 crushed soda crackers to the ingredients in the bowl and pour in and over toast, the boiling water. Give time to soak and for steam to soften bread. Be careful not to have too much water which is liable to make the dressing sloppy. Nor must it be pasty. Use chopping-knife or large mixing-knife to work ingredients together. When just right, stuff crop first, not too full,' for dressing must have room to swell. Use large darning needle and nice piece of white wrapping-cotton or cord. Sew up opening and bring skinny end of the neck over, fastening it to back. Stuff body of turkey and sew up incision. Fix ends of legs and drum- sticks neatly with needle and cotton. Use steel skewers (pins for fastening meat) and heavy soft cord to hold legs and wings in place. Sprinkle salt and pepper lightly over outside of fowl. Place in dripping-pan and spread over with soft butter. Add 1 pint hot water and put in moderately hot oven. The turkey should not be allowed to brown much the first hour, but the steam from the water will cook and swell and make tender. Baste once in fifteen or twenty minutes, adding more hot water from time to time as it cooks away. At end of one hour increase heat and let turkey begin to grow a golden brown. Do not turn more than once and then after it has been in oven about one and one half hours. Time required for 14-pound turkey about two and one- half or three hours. (See page 440 and page opposite 449.) 296. ROAST TURKEY STUFFED WITH OYSTERS. Select a plump turkey, draw and wash thoroughly. Prepare stuffing in the following manner: Put 1 pint of good, fresh DEPARTMENT 5 101 oysters in a pan and stew in their own liquor, drain off the liquor and cut the oysters into bits, add 1/2 cup of best butter, a sliced onion and spoonful of powdered thyme (seasoning for dressings and soups) ; let all simmer together ; moisten 3 pints of dry or stale bread crumbs with the oyster liquor, add the oysters and onion, also 3 eggs, season with salt and pepper, and mix all thor- oughly together ; if the stuffing is too dry, add milk ; if other- wise, bread crumbs ; stuff the turkey, sew up the openings, rub butter over the outside, dredge with salt, pepper and flour, put in a pan with 1 pint of water, place in the oven. Allow fifteen minutes to the pound for roasting or boiling a young turkey, more for an old one. Baste every ten or fifteen minutes. Almost all the recipes for chickens given in this book, apply also to turkeys. 297. ROAST TURKEY, VIRGINIA STYLE. Stuffing: Crumb 1 loaf bread ; take 14 cup beef suet shredded fine, little sausage meat or scraped and pounded veal, nutmeg, salt and pepper. Mix with 3 eggs and stuff. Bake one and a quarter hours in hot oven ; baste frequently with hot lard. Sauce : Serve with sauce made of crumbs of 1 loaf bread, in cold water with a little salt, 1 onion and a few peppercorns. Boil until bread is soft; beat and add % pound butter, 2 spoonfuls rich cream and serve piping hot with the turkey. 298. ROAST TURKEY, GIBLET SAUCE. Take very fine crumbs of stale bread, moisten lightly with boiling water, mix thoroughly with plenty of butter, pepper and salt, and a little sage or chopped onion to suit taste. While the turkey is roasting boil the gizzard of the turkey until well done, put the liver and heart in hot water for a few minutes, then fry brown in a little butter ; when this is done chop all together fine, and set aside for use. When the fowl is cooked, put on a platter in a warm place, skim all the fat off the gravy in which the turkey was roasted, add the chopped giblets and thicken with a little chopped parsley just before serving. 103 DOMESTIC SCIENCE COOK BOOK 299. TURKEY STUFFING (Women's Club Style)". Prepare 10 or 12 lb. turkey. Make stuffing of dry bread, sea- son with salt and pepper, sufficient butter, 1 small onion arid an equal quantity of celery, add a little parsley, pinch of sage, 1 lb. of chestnuts, hulled and scalded, to take off inner coating, and 1 well beaten egg; add enough boiling water to make moist (not sloppy). After stuffing turkey put 1 apple in crop — the juice tends to keep the turkey moist and the blending of the different savors gives the stuffing a delicious flavor. Follow directions closely. 300. ROAST CHICKEN. Select 1 chicken about a year old, stuff half full, truss (dress) as directed above or with skewers, place on slices of salt pork in a pan, add water and put in a moderate over for ten minutes. Put pepper and salt in the pan and baste. Increase the heat some- what, cook tender, basting frequently, and allow fifteen minutes to the pound. A quarter of an hour before done, brush the top and sides with melted butter, dredge with flour and return to the oven. This will give the roast a fine color. Remove the trussing cord, garnish with parsley and serve with following sauce: Boil the gizzard and heart until tender, chop lightly. When the pan is empty, brown 1 tablespoonful of flour in the pan, stirring constantly, add the water in which the giblets were boiled, season with salt and pepper, add the chopped giblets and serve separately. The liver may be cooked with the giblets and taken out when tender, or may be roasted inside the chicken. The stuffing is usually made as follows: A minced onion is fried lightly in 1 tablespoonful of butter, add 1 cupful of bread soaked in water a:nd pressed out again, j/i cupful each of stock, and chopped celery, season with salt, pepper and thyme. 301. FRIED SPRING CHICKEN. Chicken intended to be fried should not be over six to eight weeks old. Clean, draw and wash, plunge into hot water for a minute, then in cold, cut in two lengthwise, cut out the back- bone and breastbone, and cut each half in two. Salt sparingly, flour, dip in egg beaten with a little water and in crumbs mixed DEPARTMENT 5 103 with grated Parmesan cheese, if desired, and fry to a golden brown in ample fat not too hot. Shake the pan constantly to avoid scorching and turn the pieces over after two minutes. Fry in all four minutes or longer if necessary. Drain on slices of bread or a cloth, and arrange neatly on a heated platter. Surround with sprigs of parsley that have been washed, dried in a cloth and then fried yellow in the hot fat, but not over the fire, and sprinkled with salt. Place a bouquet of fresh parsley on top and serve with Tartare sauce, if desired. I. FRIED CHICKEN WITH SWEET POTATOES. Cut up the chicken and season with salt and pepper. Dip in flour, put a small piece of bacon over each piece, place in the pan, with half butter, half lard, put on the cover, and fry slowly for one hour and a half. Boil sweet potatoes, medium size, then peel and cut in half the long way, lay in buttered baking-dish, sprinkle with 1 table- spoonful of flour, 3 tablespoonfuls of brown sugar and bits of but- ter, add boiling" water just enough to cover, and bake until brown, from one-half to three-quarters of an hour. Excellent, if the chicken is young and tender. 303. SMOTHERED CHICKEN. After cutting the chicken into joints, wash, and put in a fry- ing pan, with % a cup of butter and the same measure of water ; season with salt and cover closely; cook until the water disap- pears, then fry the chicken brown on both sides, take out and lay on a platter, put 1 tablespoonful of flour in the frying pan, slightly brown, add 1 cupful of milk or water, stir until free from lumps, pour over the chicken, set in the oven for a moment and serve. 304. BROILED CHICKEN. Only young chickens are suitable for broiling. Draw the chicken and split it down the back, wash clean, lay on the board 104 DOMESTIC SCIENCE COOK BOOK and break down the breast bone by pressing with the rolling pin, put on a double wire broiler, season with salt and broil over a clear fire, the inside first. Baste with melted butter while broil- ing, and serve as soon as done. 305. ROYAL CHICKEN POT PIE. Disjoint a plump young chicken into six pieces ; crush a small piece of garlic and chop fine. Fry the chicken and garlic five min- utes in a mixture of one-half butter and one-half pure olive oil, seasoning while frying, with salt and paprika (Hungarian pep- per). Cut boiled potatoes and artichoke bottoms into crescent shapes, add them to the chicken with one dozen small, fresh onions and cook ten minutes. Then take 1 cooked tomato mashed to a pulp, 1 ear of corn stripped from the cob, and add to % cup of bouillon. Remove the chicken from the pan, add the mixture to the hot butter and oil, and bring to a boil. The gravy will be a nice brown. Serve the chicken in the center of a large silver plat- ter, surrounded by the vegetables, pouring the gravy over the en- tire dish and garnishing with parsley. If the instructions are carefully followed and the chicken pre- pared as above, will make an exceptionally fine dinner either for a midday or evening meal. It must be understood, however, that only a young, tender chicken (not cold storage) should be used, and all the other articles or ingredients must be of the best. One chicken is usually sufficient quantity for two and might be enough for three persons, but if a larger number is to be served, quantity can be proportioned accordingly. 306. PAPRIKA CHICKEN. Put 1 heaping tables^oonful of lard into a saucepan and brown in it 1 onion cut up lengthwise. Add 1 tablespoonful of Rosen Paprika, mix well and add 1 chicken cut into pieces at the joints. Salt, stir well, cover and let steam for several minutes. Mix a little water with same and let boil until well done, being careful to avoid burning. Garnish with chopped hard-boiled eggs and lettuce leaves. DEPARTMENT 5 105 307. CHICKEN FRICASSEE. Cut a young, plump chicken into joints, wash, and put in a pot, cover with cold water and let come to a boil ; skim carefully as long as any scum rises ; boil until well done, season with salt and pepper ; cook 2/3 cup of flour in i/^ cup of butter, stir into the chicken stock, leaving in the chicken ; stir carefully to avoid breaking the meat ; toast slices of bread, cut in squares-, put on a platter, pour the chicken and sauce over it and serve. This dish can be varied and elaborated in many ways, as by adding sweet breads or small sausages, oysters or crawfish tails, mushrooms or asparagus tips, meat balls or dumplings. Crescents of puff paste baked to a golden brown make an attractive garnish. 308. PRESSED CHICKEN. Boil the chicken until very tender, remove all skin and bones, and pick the meat into small bits, mixing the light and dark to- gether. Remove all fat from the broth in which the chicken has been boiled, season with salt, pepper, a little chopped celery, a little chopped onion if desired, and the juice of a lemon, and boil down to ^ pint. Take a smooth, round dish and place hard boiled eggs, cut into slices, on the bottom and sides, mix the meat and broth together, turn into the dish and cover with a plate that fits, put a weight on the top and set away. When cold, turn out on the dish on which it is to be served, and garnish with parsley leaves and slices of lemon. _ ? 309. SCALLOPED CHICKEN. Two plump, young chickens, about 3 pounds each, 4 sweet- breads, and 1 can of French mushrooms. Cook chicken and sweet- breads separately, salting lightly, and using a few whole black peppers in water of each. Cook till tender, but not to shreds. When cool, remove all skin and fat and cut the meat into small pieces. Treat the sweetbreads in the same manner. Stir to- gether 4 large tablespoons butter and 5 of flour. Scald 1 quart cream and turn in the mixture, stirring until thick. Season with salt and a dash of cayenne. Put chicken and cream into buttered 106 DOMESTIC SCIENCE COOK BOOK dish, add sweetbreads and mushrooms cut in pieces. Cover with bread and cracker crumbs half and half, put pieces of butter on top and bake fifteen or twenty minutes. 310. BOILED FOWL AND RICE. Select a nice large chicken too old to be roasted, truss (dress) as for roasting, and put into a stewpan with enough boiling salted water or mutton broth to cover it. Let simmer slowly, allowing twenty minutes to the pound. If desired, 2 onions and a little mace (outer hull of nutmeg) may be put in with the meat. Half an hour before the fowl is done, put in % cup of well washed and soaked rice. When the rice is tender, strain it from the liquor and leave in the sieve near the fire. When ready to serve, place the fowl on a platter, the rice around it, put a little white sauce or butter on the fowl and sprinkle with chopped parsley. The liquor may be used to mike an egg or oyster sauce, served separately. If preferred, the rice may be put inside the fowl as a stuffiing; but do not fill more than half. 311. ESCALLOPED CHICKEN AND MACARONI. Put in a buttered ramekin (baking dish), a layer of cooked, cold, minced chicken, then a layer of cold cooked macaroni, bro- ken into bits ; then a layer of crumbs, and repeat until the dish is filled, having crumbs on top. Dot with bits of butter, add suffi- cient milk to moisten and bake until brown. Individual dishes may be used if preferred. 312. CHICKEN PIE. Cut up 2 chickens and boil, putting on just enough water to cover them, and season with salt and pepper, skim carefully ; when tender, rub 2 tablespoonfuls of flour in i/^ a cup of butter and add to the stew. Line an earthen pan with a rich crust, put in the chicken, gravy and all, cover with crust, pinching down the sides, cut an opening in the center for the steam to escape, and bake one hour. DEPARTMENT 5 107 313. CHICKEN POT PIE. Prepare chicken as for pie, but have more gravy, put in the crust and boil twenty minutes ; when done place the chicken in the middle of a platter, place the crust around it, pour some of the gravy over all, and serve the remainder in a gravy boat. 314. COLD CHICKEN PIE. Take a young fowl weighing about 4 pounds, dress and steam until tender. Scald the legs, taking off the outer skin and nails and put in the water under the steamer to boil. When the chicken is tender, remove the meat from the skin and bones and put them with the legs in the kettle, add enough water to cover and let stew for at least two hours. Then strain and season to taste. Make a rich crust as for pie, but roll out a little thicker. Line a dish and put in the chicken meat cut in small pieces. Pour over it the sea- soned chicken broth, cover with an upper crust. Cut several slashes to allow the steam to escape and bake until the crust is well done. Then set away to cool. When served, the broth will have formed into a jelly. (Fine for picnics.) 315. CHICKEN BAKED WITH RICEJ. Cut the chicken in small parts and stew until tender. Line the bottom of a deep baking dish with slices of bacon, place the chicken on top and over it sprinkle 2 onions minced fine. Fill the dish with boiled rice and pour over it 1 cup of stock in which the chicken has been boiled. (Season chicken when boiling.) Cover and bake for one hour. 316. CHICKEN CURRY. Veal or lamb can be used. 1 quart sweet milk, 1 cocoanut grated, small piece ginger root, cut in small pieces about % inch square (be careful not to cut more than i/^ inch square — the dry will do, if the fresh cannot be obtained). Boil together in double boiler one hour ; then squeeze through cheesecloth and add 1 large tablespoon cornstarch, 2 large tablespoons curry powder and 108 DOMESTIC SCIENCE COOK BOOK salt to taste. Have chicken or meat well cooked and cut in cubes (dice shapes.) When curry sauce is cooked put the meat in and stir about five minutes until hot. Place border of rice around platter and pour curry in center. 317. HOT CHICKEN TOAST. Chop cold chicken meat fine, put into a stewpan, add 1 cupful of milk, a lump of butter the size of an egg, salt and pepper to taste and thicken with a little flour stirred in water. Take thin slices of bread, place 1 spoonful of the creamed chicken between 2 slices of bread and put the sandwich on a plate and pour a large spoonful of the cream over it. 318, TURKEY CUTLETS. Free the remains of a cooked turkey (chicken can be used in the same way) from bone and gristle, cut the meat and a few slices of boiled tongue and smoked sausage into dice of uniform size, stir into some hot rich white sauce over the fire. When well blended, pour onto a large flat china dish. When cool enough, shape into cutlets, egg and crumb, and fry a light brown in hot fat. Drain, arrange neatly on a hot platter, and serve, garnished with parsley or watercresses. To give the cutlets the appearance of real chops, a paper frill may be fastened to each with a wooden skewer (meat-pin) or tooth pick. A frill is made by folding once lengthwise a strip of paper 8 inches long and 5 inches wide, mak- ing parallel incisions with the scissors two-thirds across from the folded edge, and rolling the strip up around a skewer about the size of a lead pencil. 319. ROAST GOOSE. Pick, draw and singe a goose of 5 or 6 pounds, wipe inside with damp cloth. Peel 3 onions, parboil with 18 sage leaves, strain and chop fine. Chop 2 ozs, of suet, mix with the onions and sage leaves, add 4 ozs. of bread crumbs and 1 well-beaten egg, season and mix well. Stuff the goose with this, roast half an hour in moderate oven, and then in greater heat an hour longer, basting DEPARTMENT 5 109 occasionally. Sprinkle with a little salt before taking up. Strain the fat from the dripping-pan and keep for future use. Add some stock or gravy to pan, season, boil for a few minutes and pour in sauce boat. A nice stuffing is made of stoned raisins and apples peeled and cut in eighths. If the apples are extra tart, sprinkle with sugar. 320. STUFFING FOR GOOSE OR DUCK. Pour cold water over a pint of stale bread. Let stand about an hour, then squeeze as dry as possible with the hands. Add 1 pint of mashed potatoes or boiled rice. Add a lump of butter the size of an egg and season to taste with sage, salt and pepper and 1 tablespoonful each of chopped onion and parsley. Put 1 table- spoonful of lard or drippings in a frying pan ; when hot, put the dressing in and heat thoroughly. Remove from the fire, and for every pint stir in 1 well beaten egg. Fill the fowl and sew up both ends to prevent the stuffing from escaping. 321. ROAST DUCK. Dress and roast the same as goose. Young ducks should be in the hot oven from twenty-five to thirty-five minutes, old ones from an hour to an hour and a quarter. Baste frequently. Make sure that in either case the duck is cooked enough, that is to say tender, before serving. Another way of roasting duck is to surround the bird in the baking pan with halved onions and small slices of smoked ham. 322. DRESSING FOR ROAST DUCK. For two ducks peel 6 potatoes into cold water, then put into boiling water which has been salted, and when done, strain and put on the back of stove to dry. Chop 3 good-sized onions fine, mash with the potatoes, and add 1 large spoonful of butter, 1 of sugar and ^^ a cupful of flour. Rub all together, salt and pepper to taste. 110 DOMESTIC SCIENCE COOK BOOK / 323. STEWED DUCK. Clean and wash, cut into 6 or 8 pieces, bring to a boil in salted water and remove the scum. Let simmer half an hour. Add 2 large onions sliced, i/^ cupful of white bread and 2 or 3 cloves. When done, rub the gravy through a sieve, boil up again with 3 or 4 slices of lemon, pour over the meat and serve. 324. BRAISED DUCK. Prepare as for roasting. Line bottom of small, high roasting pan with slices of bacon and strew with thyme, lemon peel and parsley. Put in the duck, also 1 carrot cut in slices, 1 onion stuck with 4 cloves ; salt and pepper to taste, enough stock and 1 glass of white wine. Let simmer for about one hour, baste frequently. Just before the duck is cooked enough, fry 2 or 3 sliced turnips in butter to a light brown, eight or ten minutes ; drain and add to the gravy after the duck has been removed from the pan. Cook the gravy, adding stock, until the turnips are tender; strain, pour over the hot duck, and use turnips as garnish. 325. ROAST PIGEONS. Pigeons should be plump and fresh, and must be drawn as soon as killed. Cut off the necks close to the breast. The birds should be washed thoroughly ; cut off the toes at the first joint, and truss the wings over the backs. Stuff the pigeons with a del- icate forcemeat or dressing, pack in the roasting pan, dredge with salt and pepper, pour in 1 teacupful of water, put a lump of butter on each bird, place in a brisk oven and baste frequently. Young pigeons usually take one-half to three quarters of an hour to cook. 326. PHILADELPHIA SQUAB. Pigeons too young to fly are called squabs. Split down the back and broil like chickens; season well with pepper and salt and a plenty of butter. Broil until well done. Dress each with a large thin slice of broiled or slightly fried salt pork and serve im- mediately. DEPARTMENT 5 111 327. PIGEON, POLISH STYLE. Cut 2 ozs. of streaky bacon into dice, and fry with a little but- ter in a pan ; when almost done, add 1 niinced very small onion and fry likewise. Add the pigeon's liver, cleaned and sliced be- forehand ; season with salt and pepper and powdered savory, cook five minutes over quick fire. Put all in a mortar, pound till fine, rub through a fine wire sieve. With this forcemeat (meat chop- ped fine and seasoned), fill the pigeon, truss and roast it, fre- quently basting with melted butter. When nearly done, take out and let cool. Then brush with beaten egg and roll in crumbs, and fry in hot deep fat ten minutes ; drain, untruss and serve with or without gravy or sauce. 328. PIGEON STEW, AMERICAN STYLE. The pigeon is stewed and dished up with cubes (dice-shapes) of fried bacon and with small onions slightly sugared and fried in butter. Serve with brown sauce mixed with a little cranberry jelly. 329. PIGEON PIE. Cover the bottom of a baking dish with slices of cold cooked veal. Put as many young tender pigeons in the dish as will lie side by side, breast down. Put in each bird a lump of butter as large as a walnut. Season with salt and pepper and dust with flour. Pour over all enough veal broth to almost cover the birds. Cover with a rich crust rolled to % inch in thickness, and bake slowly for about one and one-half hours. The birds may be stuffed with mashed potato. This recipe is good for pies of any small birds. 330. PIGEON PIE— NO. 2. Clean young pigeons, split and nearly cover in a stewpan with some good stock. When tender, take out and remove the larger bones. Cut the livers and hearts into bits and slice 4 hard boiled eggs. Butter a pudding dish and fill with layers of pigeon, egg, pepper, salt, and giblets. Make a roux and thicken enough of the liquor in which it is cooked to fill the dish. Cover with layer of good paste, leaving hole in the center and bake for pne hour. Copyright, 14108, by Win, H. i.ee. Department 6. EVERY meat has its own peculiarities, which must be made the subject of study by the cook or housekeeper, if the best qualities of each are to be brought out. If this is true of meats obtained from domestic animals, it is still more true of wild meats or game. With the exception of venison, which may be rare or underdone, all game, especially white meat, should be well cooked and properly seasoned. Care must also be taken that the meat is not exposed to the air too long after being killed. If necessity requires the meat to be kept beyond the usual time, immerse in warm water and vinegar for one hour, then rinse, wipe dry, and put in sweet milk for twenty-four hours, covering it entirely. Game that has been in cold storage is not recommended. 331. PARTRIDGE. A partridge must be thoroughly cooked, like all white meat. To protect the bird from drying too much, it is well to wrap it in slices of pork before putting in the broiler or oven. If to be broiled, split down th« back, rub with butter and broil twenty minutes, covered and the inside next to the coals. Then turn the skin side to the coals and broil five minutes longer. Keep well basted. while broiling. Sprinkle with salt and pepper and serve hot, on buttered toast, with a bread sauce or white sauce. If to be roasted, leave in a hot overvabout forty minutes, bast- ing occasionally. Pour little of gravy over the bird, 113 114 DOMESTIC SCIENCE COOK BOOK 332. SNIPE. Draw the birds carefully and wipe with a wet cloth. Hold the lower joints of the legs in boiling water for a minute and re- move the skin. Chop off the feet. Skin the head, take out the eyes and run the bill through "the legs and body as a skewer, hold- ing the bird in compact shape. Wrap each bird in a thin slice of fat pork, bake ten minutes or more in hot oven, basting once or twice or as often as necessary. Remove the stomach from the en- trails and reduce the remainder to a paste, seasoned with lemon juice, butter, salt and pepper. Spread this paste on fried slices of bread just large enough to hold one bird each, and arrange the slices on a platter. Put the platter in the oven, when hot pour the gravy in the pan over the bread slices, put a bird on each, garnish with watercress and serve piping hot. — In Europe snipes usually are not drawn. Woodcocks are cooked like snipes. 333. WILD DUCK. Carefully pick, singe and wipe the outside, draw and wipe the inside. Truss into neat shape, sprinkle the inside with salt and pepper, and if desired, put in 1 teaspoonful of currant jelly. If to be roasted, wrap the breast in salt pork or bacon, baste frequently, roast twenty minutes, if wanted rare. Serve piping hot. As a rule only the breast is eaten. All water-birds should be fresh. Canvasback and Redhead duck are generally considered the most palatable. 334. WILD DUCK, AMERICAN STYLE. Stuff the duck with soaked bread well buttered and seasoned. Cook slowly with 1 cup of good stock, 1 tablespoonful of butter or suet, 2 slices of lemon, 1 bay-leaf, 8 juniper berries and a pinch of salt in closely covered stew-pan. If desired, the duck may be fried a few minutes first in butter. Serve with its own gravy strained, or with a brown sauce made of boiled duck giblets, chop- ped onions and, if desired, a little port wine. DEPARTMENT 6 115 335. GROUSE. Grouse, like most game-birds, should hang about a week before "J sing. Then pick with care, so as not to break the skin. Singe, draw and truss. Put a piece of butter mixed with pepper, the size of a nutmeg, in each bird. Broil or roast from forty-five minutes to one hour, basting liberally with melted butter or hot bacon fat. If roasting, place a piece of buttered toast under each bird. Serve the toast with the bird. Garnish with watercress and fried bread- dice; served with a bread sauce. (See Sauces, Dept. 7.) The grouse may be larded, if preferred. 336. QUAIL. Draw and carefully wipe with a wet cloth inside and outside. Truss so as to have the legs stand up. Wrap each bird in a slice of bacon or fat pork and bake until well-done, about twenty-five minutes, in a hot oven, basting frequently. Place each bird on toast, pour the gravy in the pan over them and serve hot. Quails are delicious roasted in hot ashes. Recominended only in case of emergency. Prepare as above and wrap and tie in carefully buttered thin paper. When done, remove the paper. If to be broiled, split down the back, broil five or six minutes on each side, basting with a little butter, place on slices of hot toast, pour a little hot butter on each bird, salt and pepper lightly and serve. In either of the last two cases a rich brown gravy reduced with sherry will go well with the dish. 337. PRAIRIE CHICKEN. . The birds may be split open at the back, buttered and broiled, but the better way is to use only the bceast, cutting it in two and broiling. Serve on buttered toast, garnish with currant jelly. If for breakfast, serve on fried mush. 338. FRIED RABBIT. Rabbits should be young and fresh. Don't accept one that has been hung in the air or kept in cold storage too long. Cut up the rabbit and fry in butter until nearly done. Sprinkle with salt and pepper, let cool and trim. Dip each piece in beaten egg and bread 116 DOMESTIC SCIENCE COOK BOOK crumbs, let set, dip in melted butter, and egg and crumb again. Put in wire basket and fry in hot fat to golden color. Drain, dish up neatly over paper or linen napkin, garnish with strips of fried bacon, if desired, and parsley sprigs; and serve with Tartare sauce (See Sauces, Dept. 7). 339. ROAST RABBIT. Dress and clean the rabbit thoroughly, and soak in salt and water. Put in a dripping pan and dredge with salt, pepper and a little flour. Cut salt pork in thin strips and lard the rabbit with them, spread some butter over all, put a little water in the pan and roast in the oven until perfectly tender, basting often. 340. COLD HARE PIE. A hare or a jack-rabbit is cut up into small joints, filled into a pie-dish wth alternate layers of forcemeat, slices of bacon and liver, covered with puff-paste crust, leaving a small hole in center, and baked in moderate oven. Serve when cold. It is an improvement to fill the pie up with warm aspic (See Sauces, Dept. 7), when cooled off a little, inserting the funnel in hole. 341. JUGGED HARE. Take one hare (or a jackrabbit or 3 or 3 small rabbits), skin, draw and wash thoroughly. Cut up into nice pieces, dredge with flour and fry in very hot butter a nice brown. Drain and put in a jar or crock, together with 1 onion stuck with 6 cloves, the slices of 1 lemon, and an ample seasoning of pepper and salt. Pour over all iy2 pints of good stock, cover tightly, put in deep stewpan, of boiling water, so the water stands as high as the contents of the crock, and stew until tender. When done, add a few cooked forcemeat balls, if desired, and 1 glass or more or port wine. Serve with red currant jelly. This is excellent, eaten cold. If to be kept several days, take out the lemon and onion, before putting away. 342. SQUIRREL. Young squirrels can be cut in quarters and either fried or DEPARTMENT 6 117 broiled, like chickens. Older ones, known by the greater size and strong bones, are treated like rabbits, according to taste. (See Jugged Hare and Cold Hare Pie.) 343. VENISON. Both saddle and leg are good roasting pieces. Lard and dredge with salt and pepper, put 1 cup of water and 1 tablespoonful of butter in the pan, and roast ten minutes to the pound, basting frequently. Venison steak is broiled like beefsteak. Serve all venison underdone and with currant jelly, or currant jelly sauce (See Sauce, Dept. 7). 344. BEAR AND BUFFALO. Bear and buflfalo meat should be cooked similar to beef. 345. RACCOONS AND WOODCHUCKS. They are considered a great delicacy by hunters, who either stew or bake them after the manner of pigs' meat. Old animals are generally parboiled before cooking. 346. OPOSSUM. Scald like a hog, clean and hang in the frosty air about two days. Parboil and bake like pigs' meat in a moderate oven, bast- ing frequently. Cut peeled sweet potatoes in halves and bake in the pan with the meat. 347. GAME PIE. Pick the birds, draw, rinse in salt and water, and put on the ice if not wanted until next day. Put on the stove in cold water and when cooked about half an hour, remove from the stewpan, strain the liquid, thicken and add 1 tablespoonful of butter. Take a good-sized pudding dish, line the sides with pastry, put in the birds and not quite cover with the gravy, saving what is left until the pie is cooked, then add if needed, Bake pie until pastry is done. 118 DOMESTIC SCIENCE COOK BOOK 348. SPATCHCOCK. An excellent English dish, equally good for dinner, lunch or breakfast. Pick, draw and singe the bird (pigeon, chicken, par- tridge or grouse), split it down the back and cut through the bone. Wipe the inside with damp cloth, cut off the feet at first jont, and the neck close to the body. Flatten the bird, season with salt and pepper. Brush the inside with sweet oil, sprinkle with finely chopped onion and parsley. Dredge with a little flour, put in well greased broiler, brush with sweet oil or melted butter, broil over bright fire (best of charcoal) fifteen to twenty minutes, turning often and basting with melted butter or sweet oil. Serve with tomato sauce. 349. COLD REED-BIRD PIE. Take 13 reed-birds' (sparrows are good during the fall season), pick, draw and singe. Roll in flour and fill with a stuffing made as follows: The rind of % a lemon, 1 onion, 1 teaspoonful of parsley, and 1 tablespoonful of lean ham, all finely chopped, mixed with 2 cups of bread crumbs and the yolk of 1 egg, adding a little stock or water if necessary, and pepper and salt to taste. Cut i/^ pound of lean beef (round or rump), and '/^ pound of streaky ba- con into thin slices, line with part of these the bottom of a large pie-dish, season and sprinkle with 1 teaspoonful of chopped pars- ley, put in the birds neatly. Fill up with remaining beef and ba- con, season again, and moisten with iy2 gills of stock. Cover the dish with puff-paste, making a small hole in the middle, brush with egg and bake in fairly hot oven for one hour. May be served hot. If to be eaten cold, can be filled up with warm aspic (See Sauces, Dept. 7), when half cooled. 350. DEVILED GAME. Cut any kind of cooked game into neat slices, free from skin and bone. Season with salt, red pepper and paprika (Hungarian pepper), and a few drops of lemon juice. Dip in melted butter and cover with bread crumbs. Place on well buttered tin and put in hot oven for a few minutes to brown, but do not let get dry. Dress neatly, cover loosely with watercress, season with salt and lemon juice, and serve piping hot. Department 7. THE phrase "Hunger is the best sauce" proves that a good sauce is essen- tial to most dishes, and the French owe their culinary fame principally to their sauces. There is no reason why American cooks and house- keepers should not excel in this special art, as sauces are easily made, and mostly from inexpensive materials. Of course, to obtain the best results it is necessary to use the best ingredients. To avoid adulterations, the spices should be whole when selected, and ground or pulverized at home. SAUCES. For meat sauces the basis is generally a roux, 1 tablespoonful each of butter and flour cooked together. The butter is melted over fire and the flour added and stirred. If the sauce desired is to be white, the flour is not allowed to color, if to be brown, the flour should be browned (but hot scorched). Adding 1 cup of milk to the white roux makes a white sauce, 1 cup of cream added makes a cream sauce, 1 cup of stock (or half stock, half milk), added gives a Bechamel sauce, and 2 egg yolks, added to Becha- mel, make a Poulette sauce. All such additions must be worked 119 120 DOMESTIC SCIENCE COOK BOOK into the roux carefully while the stewpan is drawn away from the fire. The flavor of onions (or other vegetables) may be added to the roux by frying in the butter before adding the flour. Where the flavor of vegetables is desired for a sauce, a vegeta- ble fry (French: mirepoix) is made as follows: Cut dice-shape (cubes) 1 onion, 1 carrot, 1 turnip and 1 stick of celery, add pars- ley and 1 bay-leaf, and fry in salt pork fat or butter, then add V& cup of hot water and let simmer one hour. When the yolks of eggs, with or without the whites, are used to thicken a sauce, stir well and do not allow the sauce to boil. Besides for soups, stock is used for making "essences," appre- ciated for enriching certain sauces. Such essences are: ham es- sence, mushroom essence, chicken essence, rabbit iessence, par- tridge essence, fish essence, etc. To make ham essence, simmer the ham, with fresh vegetables and herbs and a little wine, in rich stock, strain, skim, take off all the fat, boil down to desired con- sistency and put up for future use. For other essences proceed in the same way. A bunch of herbs, frequently mentioned in these recipes, con- sists of a few sprigs of parsley, 1 each of thyme, marjoram, basil and celery, 1 small piece each of cinnamon and mace, and 1 pepper pod, all tied together. Of course, it is not essential to have all these ingredients. Four or five will be sufficient in most cases. 351. SPANISH SAUCE (ESPAGNOLE). This sauce is the foundation of many excellent sauces and soups. A supply kept on hand will enable the housewife or cook to triumph over many a difficulty. For ^ gallon of Espagnole take the following ingredients : 3 quarts of rich stock, 4 ozs. lean veal, 1 bunch of kitchen herbs, 13 peppercorns, 4 ozs. butter, 4 ozs. sifted flour, 4 ozs. lean bacon or uncooked ham, 1 carrot, 1 turnip, 1 onion, 2 cloves, % pint tomatoes, % gill claret, 1 glass sherry, a few mushrooms. Wash and peel the vegetables, cut up small and put in large saucepan, with the bouquet, spices, the cut-up meat and 1 oz. of butter. Stir over the fire, until a nice light brown color. Pour off the fat, pour in the stock, wine and tomato, bring to boil and DEPARTMENT 7 131 -Ct simmer for one hour, skimming occasionally. The wine may be omitted, or cider substituted. Make dark brown roux of 3 ozs. of butter and 4 ozs. flour over •. moderate fire, constantly stirring with wooden spoon. Cool; gradually pour in the above sauce, stir over fire till boiling, let simmer gently one hour, skim well, pass through a cloth or fine sieve. If too thick, add stock. While cooling, stir occasionally to prevent crust on top. Keep in stone vessel, and boil up once a day, adding a little more stock. The following four recipes are good samples of the use of Es- pagnole in sauces. 352. MEAT GLAZE. Eight quarts of good stock, white or brown, are boiled up, skimmed and reduced to % pint over moderate fire. This will take from three to four hours. Put into jar while hot, cover and keep in dry place. This is virtually a meat extract. Dissolve a little of it in hot water and sprinkle or brush over chops and braised meats to glaze. Will keep for some time. 353. DEMI-GLAZE. Mix 1 gill of Espagnole sauce with i/^ gill of good gravy (strained and free from fat). Let simmer fifteen minutes. Add pinch of pepper. This is the simplest sauce made of Espagnole sauce. An end- less, variety of flavors can be obtained, by adding, for instance, a glass of sherry, 1 teaspoonful of Worcestershire sauce, 1 table- spoonful of cranberry sauce or currant jelly, etc. Try a few ex- periments and make a note of the successful ones. 354. SAUCE ROBERT. Mince % small onion, fry brown in % oz. butef, add 1 salt- spoonful dry mustard, yi glass white wine or cider and % tea- spoonful of sugar. When hot, stir in % pint Espagnole sauce, cook ten minutes. Sieason to taste, strain. Good for most meats, game and fish. 122 DOMESTIC SCIENCE COOK BOOK 355. ITALIAN SAUCE. Chop 1 medium-sized onion fine, make ball of this in a cloth, press tight, let cold water run over it, squeeze out. Open cloth, put the onion in small saucepan with 1 tablesponful of sweet-oil, stir over fire, but do not allow to color. Add 1 glass of white wine, 8 chopped mushrooms, 1 sprig of thyme, 1 bay-leaf, and ^ gill of stock. Boil down to the desired thickness. Add % pint of Espagnole sauce, boil ten minutes, take out the thyme and bay- leaf, skim off the oil. Keep hot. in pan of water. 356. SAUCE PIQUANTE. Chop 1 medium-sized onion, put in stewpan with 1 gill vine- gar, 1 bay-leaf, and 1 sprig thyme ; cover and boil down one-half. Strain into another saucepan, add 3 chopped gherkins, 1 table- spoonful chopped capers and 3 gills of Espagnole sauce. Boil a few minutes and serve. 357. WHITE SAUCE (BECHAMEL). Bring to a boil 1 pint of milk together with 1 small bunch of parsley leaves, i^ bayleaf, 1 small blade of mace (outer hull of nutmeg), a little salt and pepper and a peeled onion stuck with a clove. Keep hot. Melt 1 oz. of butter in a stewpan, stir in 1 oz. of flour, cook a few minutes, without the slightest browning, then gradually add the hot mlk, etc., constantly stirring. Continue to stir, until it comes to boil, then let simmer ten minutes or longer. Strain and put away. Salt, pepper and nutmeg to taste are added, when used. Bechamel sauce is the foundation" of many white sauces. 358. WHITE SAUCE (ALLEMANDE). Put in saucepan 1 cupful of butter, 1 sliced onion, and 1 car- rot; when the butter is melted, add 1 cupful of flour and stir smooth, then pour in 2 quarts boiling white stock and let boil slowly for one hour ; season with salt and white pepper and strain. Beat the yolks of 2 eggs with the juice of 1 lemon, stir into the sauce and keep hot for use. DEPARTMENT 7 123 359. WHITE SAUCE (HOLLAND AISE). Boil up 1 gill of Bechamel sauce, remove to cdoler part of stove, stir in the yolks of 3 eggs, add the particular stock of what- ever is being cooked, put over fire, mix well and reheat without boiling, add gradually 2 ounces of butter. Season with pepper, salt and the juice of i^ a lemon. Strain. If there is no Bechamel sauce on hand, use 4 yolks of eggs to V^ gill of stock, and finish with 4 ozs. of butter. 360. DRAWN BUTTER SAUCE. Into a white roux made of 3 tablespoonfuls of butter and 1 of flour, stir over the fire and add little by little, 1 cup of hot white stock or water. When smooth, add little by little 1 tablespoonfu! of butter, then pepper and salt, and strain, if not perfectly smooth. May be flavored with lemon juice or chopped parsley. Excellent with boiled or baked fish, and with potatoes cut the size of walnuts and boiled thoroughly. 361. STANDARD BUTTER SAUCE. Melt 2 tablespoonfuls butter in saucepan, rub in 1 tablespoonful flour until smooth; and while stirring add 1 pint boiling water and j4 teaspoonful salt. When thick serve at once. If desired, 1 well beaten egg may be added before removing from fire. 362. CREAM SAUCE. Season white roux made of 1 tablespoonful each of butter and flour, with little salt and white pepper, then stir in gradually ^ pint of cream heated in water. A rich sauce for boiled fish or an omelet. ' 363. SAUCE VELOUTE. Heat, without browning, in % cup of butter, 1 pound of veal and chicken cut fine, together with 13 good-sized mushroms, add 2 carrots and 3 onions sliced, 1 tablespoonful of flour, pepper, salt and spices to taste, cover with veal stock and let all boil up. Skim 124 DOMESTIC SCIENCE COOK BOOK off the fat, let simmer for 1% hours, strain and set covered in hot water till needed. 364. BROWN BUTTER SAUCE (BEURRE NOIRE). Slowly brown % cup of good butter in saucepan, then stir in gradually 3 tablespoonfuls of hot vinegar, and add 1 tablespoonful of chopped parsley and a little pepper and salt. Fine for fish, calf's head, calf's brains and eggs. 365. OLD ZEALAND SAUCE. Put in saucepan scant "^ cup of butter, 1 teacupful of good vinegar, and % cupful of water, let come to boil, then stir in 2 well beaten eggs. Keep stirring until creamy. If too thick add a lit- tle water ; season with salt and white pepper. Excellent with boiled cod fish, either salt or fresh. 366. NORMANDY SAUCE. Chop % of can of mushrooms, 1 onion, 1 dozen oysters, and 6 shrimps; let simmer in 1 cupful of butter for ten minutes, then add 1 quart of allemande sauce, season with a glass of sherry or cider, if desired, and serve. 367. ANCHOVY SAUCE. With 1 quart of allemande sauce mix % of a bottle of anchovy paste, or butter. Excellent for all kinds of baked fish. 368. PARSLEY SAUCE. Chop fine % of bunch of parsley, squeeze dry through a nap- kin and stir into 1 quart of allemande sauce. 369. CAPER SAUCE. Add to 1 quart of allemande sauce 1 cupful of capers. Nice with boiled mutton. DEPARTMENT 7 ^ 125 370. EGG SAUCE. Cut up fine 4 hard boiled eggs, squeeze the juice of 1 lemon over, and stir into ^ quart of white sauce. Particularly nice with broiled trout. 371. CARDINAL SAUCE. Pound the shells of 2 lobsters extra fine, add some of the coral, also pounded fine, put in a sauce pan with y^ a cup of butter, let it cook for twenty or twenty-five minutes, then add 1 quart of allemande sauce, the juice of 1 lemon, and 1 glass of sherry ; sim- mer together for two or three minutes, strain and serve. Excel- lent for broiled or baked fish. 372. ASPIC (MEAT JELLY). Take 2 quarts of cold veal stock, remove every particle of fat from the surface, put in a stewpan with 2 ozs. of gelatine and a bunch of herbs. Put in 2 celery stalks cut in small pieces, and 2 whites of eggs lightly beaten. Mix well. Put on brisk fire and stir constantly until nearly boiling. Then add 1 gill of white-wine vinegar and 1% gills of sherry or white wine and let all come to boil. Put on cooler part of stove for ten minutes. Strain through a cloth repeatedly until perfectly clear. Keep in a basin. By dissolving some of this aspic and adding half the quantity of an- other ingredient, a great variety of sauces can be made. Two samples follow: 1. When dissolved and cold, stir gradually half the quantity of mayonnaise into it. 2. Boil up with half the quantity of tomatoes, simmer for a few minutes, pass through a fine sieve and add 1 dessertspoonful of sherry. 373. BROWN STOCK GRAVY. Put 1 oz. of drippings or 2 ozs. of beef suet in stewpan, with 1 sliced onion and carrot, fry light brown, add 2 pounds beef trim- mings or other meat and any bones, fresh or cooked, that happen to be on hand. Bake in the oven fifteen minutes, pour off the fat, add 2 quarts of water, Yz head of washed celery, 3 cloves, blade of mace, 6 allspice and a small bunch of herbs. Let simmer two hours 136 DOMESTIC SCIENCE COOK BOOK or more, take off fat and scum; strain. 'Season with salt. If not brown enough, add a. few drops of burnt sugar. 374. SUPREME SAUCE. Make a white roux of 1 oz. of butter and ] oz. of flour ; dilute with lYn pints of chicken stock ; add 1 small onion, 1 half bay leaf, 1 clove. Let simmer fifteen minutes, skim well. Then gradually stir in 1% tablespoonfuls of fresh butter, 1 tatjlespoonful of cream, one yolk of egg and the juice of % a lemon. Mix well over the fire, without boiling, and strain through cloth or fine wire sieve. 375. SAUCE MAITRE D'HOTEL. Put % pint of Bechamel sauce in stewpan with a little water, stir until it boils and boil down some. Beat in 3 ozs. of butter gradually, riib through cloth or fine sieve. Return to the fire, add 1 teaspoonful of chopped parsley, the juice of % a lemon, and pep- per and salt to taste, while simmering a few minutes. Excellent with all kinds of fish. 376. SAUCE MAITRE D'HOTEL— NO. 2. Put into earthen dish 2 large tablespoonfuls of chopped pars- ley. Put in a little water and boil for a few minutes. Drain off the water and add 1 teacupful of good melted butter, the juice of 2 lemons, salt and cayenne pepper to taste. Let all boil for a few minutes. Serve hot, with almost any kind of roast or steak, and fish. For more elaborate dishes, the above preparation is not boiled by itself, but stirred into 3 cupfuls of white stock, into which, when boiling, 2 well beaten eggs have been stirred. Keep stirring, until all boils again and three minutes more. 377. PREPARED MUSTARD. Take 3 tablespoonfuls of ground mustard, 1 of sugar and 1 of flour, mix thoroughly, stir in enough boiling water to make thick DEPARTMENT 7 137 paste, and. set away. When cold add enough vinegar to make thin as desired. 378. FRENCH MUSTARD. French mustard is made as follows: Pour enough boiling water on 2 tablespoonfuls of ground mustard to rt^ake paste, add 1 teaspoon each of sugar and salt, a few drops of salad oil, or 1 teaspoonful of butter, and work until smooth. Then work in 1 tablespoonful of vinegar. Mustard is best when freshly made. It is not advisable to prepare in large quantities. 379. TOMATO SAUCE. Brown in Yz cup of butter or meat drippings 1 onion, 1 carrot, 1 small turnip sliced, and 1 small slice of ham, 1 bay leaf and a few whole peppers ; then add 1 pint of water and boil for ten minutes. Strain and add to the stock 1 can of tomatoes and 1 tablespoonful of sugar; let all boil together for thirty or forty minutes ; stirring frequently to prevent scorching, then strain and press through sieve. May be served with almost all kinds of meat and fish. 380. TOMATO SAUCE— NO. 2. One oz. of butter, 1 oz. of sliced bacon, 1 finely chopped onion, fried a little in stewpan. Stir in about 1 pound of tomatoes sliced, over the fire, stirring a few minutes, add 1 oz. of flour pre- viously mixed with a little cold stock or gravy. Then stir in grad- ually iy2 pints of stock, add a few peppercorns, some herbs and parsley, let simmer one hour. Remove the herbs, rub through sieve, return to stewpan over fire, add salt, pepper, a pinch of powdered sugar and i/^ a tablespoonful of butter, or 1 tablespoon- ful of cream. Stir smooth, but do not allow to boil again. 381. MUSHROOM SAUCE. Cut 1 can of mushrooms in slices, and put in saucepan with a lump of butter and 1 large tablespoonful of flour, let all cook to- gether, but brown slightly, if at all. Add the juice of 1 lemon, 1 128 DOMESTIC SCIENCE COOK BOOK tablespoonful of Worcestershire sauce, and 1 pint of water or stock, stir all smooth, season with salt, a little cayenne pepper and serve hot. Good with roast beef and veal, also steak. 382. CREAM MUSHROOM SAUCE. Put in saucepan 1 lump of butter the size of a large egg, let melt, add 1 tablespoonful of flour and stir until smooth ; then add slowly 1 cupful of milk and about % a can of mushrooms and let come to boil. When it begins to thicken, place the pan in hot water until ready to serve. 383. CHESTNUT SAUCE. Blanch (whiten) 2 cups of shelled chestnuts by putting into boiling water for three minutes, take off the skins, boil in salted water until soft, and mash. Make a brown roux of 2 tablespoon- fuls of butter and 1 tablespoonful of flour in saucepan, stir in mashed chestnuts, cook three minutes, season with salt and pep- per to taste. Make a gravy of the drippings of roast poultry and stir in the chestnuts. Excellent for roast turkey. 384. MINT SAUCE. Wash spearmint in slightly salted water, shake off water and cut fine with scissors, using the leaves only. For J4 cup of mint, dissolve 2 tablespoonfuls of sugar in 1 cup of vinegar, then add the mint and let stand one hour before serving. If wanted hot, heat the vinegar and sugar and put in the mint just before serving. Excellent with spring lamb. 385. MINT JELLY. Soak 3 tablespoonfuls gelatin in 3 oz. cold water, add 1 cup granulated sugar to 3/3 cup minced mint (measure after chop- ping). Crush and let stand one hour. Pour over gelatin 1 cup- ful best vinegar, stir well and strain. Scald up quickly and pour over the mint and sugar. Stir until sugar dissolves. Cool in individual molds or in large one and break up afterwards. Place DEPARTMENT 7 139 1 on cut glass dish and garnish with mint leaves. Serve with roast young lamb. 386. CURRY SAUCE. Stew 1 carrot and 2 onions sliced, 1 head of celery cut up, in 2 tablespoonfuls of butter until tender, then add 1 pinch of pow- dered mace (outer hull of nutmeg) , 1 teaspoon each of curry and powdered thyme, 1 bay-leaf and 1 pint of water. Let come to boil, thicken with 1 tablespoonful of flour, strain and serve. Used for eggs, chicken, etc. 387. CHILI SAUCE. Chop together 15 good-sized tomatoes, 4 red peppers and 3 large onions, add 6 tablespoons sugar, 4 tablespoons salt, 2 heads celery chopped fine and 1 teaspoon cinnamon. Boil slowly, about one hour, until thick. 388. OLIVE SAUCE. Soak 1 dozen olives in warm water for half an hour, remove the stones by paring the meat away in one ribbon as an apple is pared, simmer the ribbons in % a pint of brown sauce for ten or fifteen minutes and serve. For roast duck or game. 389. NAVY SAUCE. Large onions cut fine and highly seasoned with salt, pepper and vinegar. Served with raw or cooked oysters. 390. JELLY SAUCE, Melt in saucepan ^ a cupful of currant (or grape) jelly, stir in gradually 1 tablespoonful of butter over the fire. Let boil one minute, remove from the fire, add 1 tablespoonful of claret or ma- deira and serve. Especially good for venison and game. 39L CELERY SAUCE. Cut up fine 2 stalks of good celery, leaves and all, and boil in saucepan for ten or fifteen minutes ; drain off the water and put 130 DOMESTIC SCIENCE COOK BOOK in pan with the celery 1 lump of butter the size of an egg, and 1 tablespoonful of flour ; cook, but do not brown, then add 1 pint of milk and season with salt and pepper, stir until smooth and serve hot. 392. CREAM OF CELERY SAUCE. Remove the tops of 1 small head of celery, to prevent the bit- ter taste. Wash the remainder, parboil, drain and put in cold water. When cold, cut into small pieces, put in saucepan with 1 pint of milk diluted with 1 cup of cold stock, add some salt, boil up, skim and let simmer till tender. Make a white roux of 1 oz. of flour and 1 oz. butter in a saucepan, add gradually the milk and celery, mixing well, let boil, pass through a cloth or fine wire sieve, return to fire, season with salt, pepper and a trace of nut- meg, stirring constantly. When it begins to boil, remove froin fire, add a little cream, and if not used at once, keep hot in pan with hot water. 393. APPLESAUCE. Peel, quarter and core 6 medium-sized, tart apples. Put at once in graniteware saucepan with water enough to cover, and boil until tender. Rub through a sieve, stir in teaspoonful of but- ter and sugar to taste, and when dished, dust a little powdered cin- namon on top. Good with roast pork or goose. 394. NEW ENGLAND APPLE SAUCE. Prepare as above, enough tart apples to fill an earthen jar. Add 1 scant pint of granulated sugar, pour i^ a cup of water over it, and cover tightly. Put in the oven after the last meal of the day, and let cook slowly until morning. 395. RHUBARB SAUCE. Stew 2 pounds each of rhubarb and sugar with the juice and grated rind of 1 lemon and 1 cupful of raisins, without any water, until of the desired consistency, stirring frequently. When done, cool quickly and serve. DEPARTMENT 7 131 396. CRANBERRY SAUCE. Place 1 quart of cranberries in graniteware saucepan in lay- ers, topping each layer with sugar, using 1 pound of sugar in all. Add 1 cup of cold water and cook until tender without stirring. Serve hot or cold. If the cranberries are carefully picked over and washed, the skins improve the sauce. For making a jelly, strain and put in molds to cool; 397. CRANBERRY SAUCE— NO. 2. Pick and wash 1 pound of cranberries, put in stewpan with 3 gills of water and 1 pinch of soda. When it begins to boil, re- move scum, then add ^ pound of sugar, cover and boil gently for twenty minutes. Uncover, add 1 teaspoonful of lemon juice, put on hot fire until the liquid begins to thicken. Strain into earthen vessel or mold, and let cool. 398. BREAD SAUCE. Cut 1 onion into quarters and boil in 1 pint of milk until soft. Break % pound of stale bread (without the crust) into clean saucepan, strain the milk over the pot, cover up and let stand one hour. Then beat with fork until smooth, add 1 oz. of butter, a little powdered mace, cayenne and salt, let come to a boil, remove from the fire, stir in 1 tablespoonful of cream if desired, and serve. Good with roast poultry, game, etc. 399. BREAD SAUCE— NO. 2. Boil up 1 pint of milk with 1 small onion, in which 1 clove has been stuck, stir in 4 ozs. of bread crumbs, 4 peppercorns, cook slowly for fifteen minutes. Take out the onion and peppercorn, stir in 2 tablespoonfuls of creim, % oz. of butter and a pinch of salt. Keep hot till required. . The onion may be left in till tender, passed through a sieve and returned to the sauce. The cream may be omitted, or a little hot water added if too thick. This is a good sauce for roasted poultry and game birds. 133 DOMESTIC SCIENCE COOK BOOK 400. CHUTNEY SAUCE. Peel, core and slice 15 tart apples, cover with vmegar in gran- iteware stewpan, stew until soft and mash. Add 1 large onion, 1 clove of garlic chopped fine, 1 cup of granulated sugar, i/^ cup of seeded and chopped raisins, Yz tablespoonful of ground ginger, J4 teaspoon of mustard, and a little salt, let all come to a boil, and let stand till next day. Then add enough cold vinegar to get the right consistency, bottle and cork tightly. Keep in a cool, dark place. Excellent for either meat or fish. 401. UNIVERSAL SAUCE. Take 1 yolk of egg and 1 tablespoonful each of made mustard, rich stock, best vinegar, powdered sugar and melted butter. Put all together on the fire and stir smooth, without boiling. The sauce should be thick, but if too thick, add a little more butter or stock or both. Good with any kind of meat. 402. CHAMPAGNE SAUCE. Bring to a boil, 1 cup of champagne, 3 cloves, 4 peppercorns, 1 bayleaf, (from laurel tree), and % teaspoonful of sugar. Let simmer for five minutes, add 1 cup of brown sauce, cook gently for ten minutes more and strain. Nice for baked ham. Any cham- pagne or light, sweet, white wine will do. 403. SOUBISE SAUCE. Chop 4 medium-sized onions, fry until soft in 1 tablespoonful of good butter, rub through a strainer and mix into 1 cup of hot brown sauce. 404. ONION SAUCE. Slice 4 or 5 onions, fry a light yellow color in 1 tablespoonful of butter, then stir in 1 cup or more of stock and season with salt and lemon juice. If desired thicker, put 1 tablespoonfiil of flour in at the start. DEPARTMENT 7 133 For meat take meat-stock, for fish take fish stock or some of the water in which the fish was boiled. 405. ONION SAUCE— NO. 2. Boil 3 good-sized onions until tender, in water, rub through a sieve and stir into 1 cup of white sauce. Nice with lamb or mut- ton chops. 406. SAUCE BEARNAISE. Beat well two yolks of eggs in bowl, stir in 2 tablespoonfuls of best salad oil, add 1 tablespoonful of hot water, place the bowl in boiling water and keep stirring until the egg begins to thicken. Then remove from the boiling water and season with salt, pepper and a little vinegar. This sauce is very much like mayonnaise and should be creamy. It is nice for cold boiled fish, if colored red with tomato sauce, and with a few capers and chopped olives and gherkins will serve nicely as a sauce Tartare. 407. TOMATO BEARNAISE SAUCE. Put 2 or 3 egg yolks, 1 teaspoonful of butter and 1 tablespoon- ful of water in a double boiler and stir over the fire until the eggs thicken. Then stir in 2 more tablespoonfuls of butter, little by little; also % saltspoonful each of salt and paprika. Then blend with % cupful of hot tomato sauce, remove from the fire and stir in 1 teaspoonful of lemon juice or tarragon vinegar. 408. LEMON SAUCE. Beat well 2 yolks of eggs in saucepan, add 2 ozs. of powdered sugar, ^ oz. of cornstarch, and the rind of % a lemon chopped fine. Mix well, gradually stir in ^ pint of boiling milk. Whisk over the fire, until it acquires the desired consistency and strain. 409. OYSTER SAUCE. Put 13 oysters with the natural liquor and 1 oz. of butter in saucepan. Cover and heat until just before boiling. Remove from 134 DOMESTIC SCIENCE COOK BOOK fire. Take the oysters out with strainer, cut in halves or quarters. Return the liquor to fire, boil down to half the quantity, then add % pint of Bechamel sauce. When hot again, bind with 1 yolk of egg. Do not let boil again. Put in 1 teaspoonful lemon juice and the oysters. Stir gently until all is hot, add salt and pepper to taste and serve hot in sauce boat. Fine with fish, boiled tur- key or chicken. 410. HORSERADISH SAUCE. Mix 4 tablespoonfuls of grated horseradish with 1 teaspoonful each of powdered sugar and salt, % teaspoonful of pepper, 2 tea- spoonfuls of made mustard and enough vinegar to give the con- sistency of cream. Finally, if desired, fold in 3 or 4 tablespoonfuls of cream. If to be served with hot roast beef, heat the sauce in water, but do not allow it to boil. 411. HORSERADISH SAUCE— NO. 2. Melt 1 tablespoonful butter in saucepan, stir in 1 tablespoonful flour, or breadcrumbs; do not let turn yellow. Stir in stock enough to ftiake the desired quantity of sauce (from 1 to 1% cups). When hot, add the grated horseradish (% cup), season with salt and pepper, and serve at once. Do not let it boil. Excellent for boiled beef. For boiled fish a sauce is made by mixing % cup of whipped cream and a little salt with % cup of grated horseradish. 412. CREAM HORSERADISH SAUCE. Beat the yolks of 2 eggs until extra light, then add 4 table- spoonfuls of grated horseradish and beat for two or three minutes longer. Beat 1 pint of cream stiff and add to it the well beaten whites of 2 eggs, then slowly add the yolks and horseradish. Last of all, add 1 tablespoonful of vinegar or the juice of 1 lemon and 1 teaspoonful of salt. Delicious with cold meats. DEPARTMENT 7 135 413. ICED HORSERADISH SAUCE. Stir together 1 cup of finely grated horseradish, 1 gill cream, 2 tablespoonfuls vinegar, 1 teaspoonful each of powdered sugar and made mustard. Put in freezer, until half frozen. Excellent with boiled meat, poultry or fish. 414. TARTAR SAUCE. Heat 2 tablespoonfuls each of cider vinegar and Worcester- shire sauce, 1 tablespoonful of lemon juice and % teaspoonful of salt in bowl set in hot water. Brown % cup of butter in saucepan and stir into the other ingredients. Serve hot with boiled fish. Do not make the mistake of confounding this sauce with the following one. 415. SAUCE TARTARS. Place a bowl in a larger one containing crushed ice. Put in 2 yolks of eggs, 1 teaspoonful of salt, 1 pinch of white pepper, 1 of red pepper, 1 teaspoonful of mustard. Mix well. Gradually stir in 1 pint of salad oil and 14 g'H of vinegar. (See Mayonnaise). When smooth and creamy, not before, stir in 1 large tablespoonful of cold Bechamel sauce, 2 tablespoonfuls chopped gherkins, 1 of chopped capers, 1 of chopped parsley, and about 1 teaspoonful of finely chopped tarragon and chervil. If too thick, thin with a few drops of lemon juice. 416. CAMBRIDGE SAUCE FOR COLD MEATS. A very delicate and appetizing sauce. Pound 4 hard boiled yolks of eggs, 2 boned anchovies, 1 ta- blespoonful" of capers, and 1 sprig of tarragon and chervil (or sim- ilar herbs) in a mortar. Add 1 dessertspoonful of French mus- tard, 1 teaspoonful of English mustard, 1 pinch of red pepper, 2 ta- blespoonfuls dive oil and 1 tablespoonful vinegar. Rub all through fine wire sieve, stir in little more oil and half as much vinegar -un- til of the desired consistency. Keep on ice till wanted. Just be- fore servng sprinkle with little chopped parsley or olive. No salt. 136 DOMESTIC SCIENCE COOK BOOK 417. COLD SWEDISH SAUCE. Whip % gill of cream, gradually stir in 1 gill of mayonnaise, 1 tablespoonful of French mustard, 2 tablespoonfuls of grated horse- radish, add 1 pinch of powdered sugar, and if needed, a little salt. Excellent for roasts and game. 418. COLD CUCUMBER SAUCE. Peel and cut into small pieces 1 small cucumber or % a large one. Boil in salted water till tender, rub through fine sieve, re- turn to stewpan, add % gill of Bechamel sauce, boil down to about half the quantity and let cool. Whip % gill of cream stitf, work in 1 gill of mayonnaise and ^/^ teaspoonful French mustard, mix slowly with the cold sauce, add salt and pepper to taste, if needed, and if desired, a few drops of spinach coloring. Suitable for aspar- agus, boiled fish, lobster, etc. 419. CHIVES SAUCE. Excellent for boiled beef, either hot or cold. Rub fine 3 yolks of hard-boiled eggs and 1 tablespoonful of sour cream, then add a little vinegar, 1 teaspoonful Worcestershire sauce or liquid beef extract and 3 tablespoonfuls best olive oil, slowly, and stirring continuously. When the oil begins to disappear, add 1 table- spoonful of chives chopped extra fine; pepper and salt to taste and enough more vinegar to get the proper consistency. Pour the sauce over the slices of meat and serve with a salad or boiled potatoes. 420. COLD SPINACH SAUCE. Steep a few sprigs of tarragon, chervil and parsley in boiling water for a few minutes ; drain, pound in mortar with 2 tablespoon- fuls of cooked spinach; rub through a fine sieve. Pound 2 hard boiled egg-yolks and 1 boned anchovy, and add. Stir in y^ giU of cream and rub through a sieve. Stir in 1 gill mayonnaise and % gill cold Bechamel sauce, and add a little pepper and salt and 1 teaspoonful of made mustard. For fish. DEPARTMENT 'i 137 421. PLAIN ENGLISH SAUCE. Peel and grate 3 medium-sized, cold, boiled potatoes. Press 3 yolks of hard-boiled eggs through a sieve and mix with the potato. Then add 5 tablespoonfuls of best olive oil, 2 tablespoon- fuls each of stock and vinegar, some chopped parsley and salt and pepper to taste, and stir until smooth. The sauce should be rather thick and is served with cold meat. 422. MUSTARD SAUCE. Nice on boiled beef. Stir J4 pound best butter until frothy, work in yolks of 6- eggs, l/^ cup of prepared mustard (French preferred), 1 teaspoonful flour, the juice of % lemon, and sugar to taste. When smooth, add 2 cups of claret and enough stock to make the sauce smooth and thin. Just before serving bring the sauce to a boil, stirring continuovisly, remove from the fire quickly, and, if desired, add 4 or 5 drops of liquid beef extract. The indi- cated quantity is sufficient for ten persons. 423. MUSTARD SAUCE FOR FISH. Melt 3 tablespoonfuls of butter over the fire. When it rises, stir in quickly 14 cup of French mustard and serve at once. Excellent for haddock and similar fish, boiled. 424. SPICED MUSTARD. Boil in strong vinegar 2 or 3 chopped onions, 1 top of garlic, 1 bay leaf, 1 pepper pod, 1 sprig of parsley or mint, and 1 tea- spoonful each of whole pepper, cloves and salt for half an hour, strain, and when cool mix with mustard. Excellent for cold meat. Will keep in sealed bottle. 425. EAST INDIAN FISH SAUCE. Melt 1^ oz. of butter, add ^^ small onion finely chopped. When lightly browned, stir in }i oz. of sifted flour and 1 table- spoonful of curry-powder. Mix well and cook about five minutes. Gradually add 3 gills of good fish stock, stirring constantly ; add 1 138 DOMESTIC SCIENCE COOK BOOK sliced tomato and some herbs. Stir until it comes to a boil ; then add % glass of sherry or other wine, season to taste, cook twenty minutes and strain. 426. SAUCE FOR SALT FISH. Heat 1 cup of milk, but do not allow to boil. Stir in 1 tea- spoonful of corn starch moistened with a little water. Keep stir- ring until it begins to thicken. Then add 2 tablespoonfuls of but- ter, 1 teaspoon ful of chopped parsley and pepper and a Ittle salt. Take off the fire. Beat 1 egg lightly, keep beating while slowly adding the milk, put back on the fire and stir for one minute, then pour over the fish. Serve at once. 427. SAUCE COLBERT. Bring % pint of water to boil, with salt and pepper, draw the pot a little away from the hot fire, add to the water, little by little, % a pound of best butter, constantly beating with a broad knife. When well blended, add gradually and while constantly beating, the juice of 2 lemons. If there is danger of curdling dash in a few drops of cold water. When smooth, stir in a handful of chopped parsley. Excellent for boiled fish. 428. VICTORIA SAUCE FOR FISH. - Put J4 pound of butter, cut up in bits, in saucepan which is standing in a vessel containing boiling water. Stir in the yolks of 4 eggs, also 1 tablespoonful lemon juice, 3 teaspoonfuls of best vinegar (tarragon if possible) and ^ gill of boiled down fish stock. Season with pepper, salt and a grating of nutmeg. Stir in another J4 pound of butter in bits, gradually, and keep in hot water till used. While cooking, the surrounding water must be kept boiling, but the sauce must not boil. 429. SAUCE A LA DIABLE. Excellent with cold pork and other cold meats. Take the yolks of 4 hard-boiled eggs, 6 tablespoonfuls of claret or port, 4 DEPARTMENT 7 139 tablespoonfuls best sweet oil, 1 tablespoonful mustard, the juice of 1 large lemon, 1 sour apple, peeled, cored and chopped fine, 1 or 2 carrots chopped fine, a little sugar, white pepper and salt, and if desired a spoonful of vinegar. Rub the yolks fine in a little vinegar, then work in the oil little by little, add the other ingredi- ents and work until the oil no longer appears on the surface. BUTTER COMPOUNDS. Butter may be prepared in many ways, to be put on broiled meat or fish the last moment, or to be served with cold meat or game, or to make sandwiches. A few such compounds follow: 430. MAITRE D'HOTEL BUTTER. Chop 1 teaspoonful of parsley, 1 sprig of tarragon, 1 of chervil fine, and mix with 1 oz. of butter; 1 teaspoonful of lemon juice and a pinch of salt and pepper. Keep on ice. 431. LOBSTER BUTTER. Take the. boiled roe (eggs) and coral of a lobster. Wash and dry, pound in a mortar and work into a paste with double quantity of butter. Rub through fine sieve and keep in cool place. The same applies to boiled shrimps and anchovies. Butter may also be worked into paste with lemon juice, or grated cheese, with paprika pepper or lean ham and cream, with chutney and mustard, with red pepper and a pinch each of curry- powder and ground ginger (devilled butter), and so forth, 432. HORSERADISH BUTTER. Grate 1 horseradish root, scraped clean. Mix with % pound butter, 1 teaspoonful of vinegar and 1 of lemon juice, and pepper and salt. Rub through fine sieve, spread on plate, put on ice. When cold, cut in desired shapes and serve with broiled steak. 140 SALADS. CABBAGE-SAVbiJSTUfPED CAUliIFbOWER. WITH-EGGS'".^ CHEESU-SAOfiE i ^^^^-P^ATO-,^,, n eREW^-SA«<^^-^^^^^'*^'''' 1 Copyright, 1908, by Wm. H. Lee. SALADS Department 8. CONTRARY to the common idea, salads are not difficult to make, if the recipes are carefully followed. Pure vinegar, salt, pepper and mustard prevent the fermentation of fresh vegetables in the stomach, but they should not be used to excess, and good oil is very nutritious and aids diges< tion. A salad, therefore, should form part of every midday or evening meal. Salads should be cold and never served or put on the table without dressing of some kind. French dressing generally preferred. Of the different oils olive is the best. Cotton-seed oil and beech oil are cheaper and prefer- able to adultrated and rancid olive oil. Pure melted butter is also recom- mended. Lettuce forms the basis for most all salads. Serve crisp. 433. THE MERRY WIDOW SALAD. Use a glass bowl about six inches across in which insert an- other one two sizes smaller, allowing about one inch space be- tween the two bowls, which should be filled with cracked ice to come up even with the top or a little higher, to make a contrast, but, of course, care must be taken to not let the water run over the edge of the outside bowl. Place in the smaller bowl a lining of crisp lettuce leaves then several pieces of the solid white meat of fresh lobster or crab and between each piece of the meat, put asparagus cut the proper length so that the tips will hang a little over the edge of the glass. In the center place small chopped carrots — turnips, French peas and French string beans (already 141 143 DOMESTIC SCIENCE COOK BOOK prepared), and to complete the effect pour a little French dress- ing over the salad, then put one spoonful of Mayonnaise or some other equally good dressing in the center. To make more decor- ative stick sprigs of parsley in the ice and limes or lemons cut in halves or quarters with the peeling on or off as preferred. 434. MERRY WIDOW SALAD No. 2. Line salad dish with crisp fresh lettuce ; then take 3 pieces of sliced orange and arrange around the side of the dish to come up to the edge, to form a contrast with the lettuce ; fill in with slices of one banana cut round and about six strawberries ; cover with whipped cream (cream beaten to a froth) and place on top one or two red cherries. If the fruits are choice and the directions carefully followed this will be a novel and appetizing dish. Ord- inarily regarded as a portion for one, but really sufficient for two. 435. LETTUCE AND TOMATO SALAD. Clean and wash the lettuce, shake dry and put in the ice box. Peel the tomatoes and put on ice. When ready to serve, dress the lettuce with vinegar, oil (or melted butter), salt and pepper. Arrange the lettuce in the salad bowl, quarter, or slice the toma- toes, and arrange in middle of the bowl. Mayonnaise dressing. 436. WILTED LETTUCE CREAMED. Take 3 thin slices of salt pork and put in the frying pan. Heat until the grease fries out and then turn into the pan 1 cup of sour or sweet cream, 3 tablespoonfuls of vinegar, 1 tablespoonful of sugar and let them get hot. Then wash the lettuce, place in a separate dish and pour the hot cream over it and serve. 437. SPINACH SALAD. Take J4 a peck of fresh, crisp spinach, wash thoroughly in sev- eral waters, put in steamer and steam for about ten minutes, turn into a colander and drain ; then chop fine, season with salt, pepper, and 2 tablespoonfuls of melted butter; mix well and press into small molds or cups. When cold, place each form on lettuce leaf and put 1 spoonful of good salad dressing on each. DEPARTMENT 8 143 438, POTATO SALAD. Boil small potatoes in the skin, when quite done, drain, peel and slice thin, while hot. Fry some lean bacon (3 or 3 ozs. for every pound of potato), cut dice shape. When almost brown, put in Y2 small onion chopped fine, cook a moment and pour it all over the warm potatoes. Mix well by shaking and tossing, and season with salt and pepper. Make a mixture of 3 parts of mayon- naise with 1 part of vinegar and pour over the potatoes. Mix well by shaking and tossing. Sprinkle with chopped parsley and serve as it is, or cold, but never ice-cold. Instead of mayonnaise, some good stock may be used. 439. POTATO SALAD— NO. a. Cut in % inch cubes (dice shaped) 3 quarts of cold boiled po- tatoes, 1 large Spanish onion, 2 heads of celery, and 4 hard boiled eggs; season with salt, pepper, and a little cayenne. Melt in a stewpan a lump of butter the size of an tgg, add 1 tablespoonful of flour; cook, but do not brown; then add 1 cupful of milk or water. Beat the yolks of 3 eggs with 1 tablespoonful of sugar and 1 teaspoonful of mustard; add 3/3 of a cupful of vinegar, and stir all in with the sauce in the stewpa,n ; let it come to a boil, stirring all the time, and set away to cool. When cold, pour over the remainder of the salad, mix well, and serve. 440. CABBAGE SALAD. Chop % medium sized head of cabbage extra fine ; add 4 tea- spoonfuls of celery seed, or 1 head of celery well ciit. Beat in a bowl the yolks of 3 eggs, add 1 teaspoonful each of sugar, butter, pepper, mustard, and 3/3 of a cup of vinegar. Set the bowl in hot water and stir until thick. Set aside, and when cold, pour over the cabbage. Mix well and serve. 441. CABBAGE SALAD— NO. 2. Take 3 quarts of finely chopped cabbage, and season with 3 level teaspoonfuls of salt, 3 of white sugar, 1 of black pepper, 1 of 144 DOMESTIC SCIENCE COOK BOOK ground mustard ; rub the yolks of 4 hard boiled eggs until smooth ; add y^ cupful of butter slightly warmed; mix thoroughly with the cabbage ; then add 1 teacupful of good cider vinegar. Serve with whites of eggs, sliced and placed on the salad. 442. COMBINATION SALAD. (Asparagus and Salmon) Put 2 bunches asparagus into saucepan with 1 quart cold water and 1 tablespoonful salt, and boil twenty mniutes. Take out, cut off the points and put on sieve to drain. Put 1 quart cooked salmon into basin, and mix in 3 tablespoonfuls oil, 2 of strained lemon juice, and 1 of vinegar; sprinkle over 1 teaspoonful salt, 1/3 tea- spoon of pepper. Put the basin in ice-box, and let remain two hours. Turn out on dish, put round the asparagus points when cold, pour 1 cupful of mayonnaise or other appropriate salad- dressing over the salmon, and serve with a garnish of slices of lemon cut in triangles, put round the dish. (See Recipe No. 1328.) 443. COLD SLAW. Slice cabbage very fine, and season with salt, pepper and sugar to taste. Pour vinegar over all, and mix thoroughly. 444. LADY WASHINGTON SALAD. (Inexpensive and quickly made). Boil 6 medium sized potatoes, then cut dice shape, chop fine good sized onion and three hard boiled eggs ; add a few slices of cucumbers if desired ; then pour over this the salad dressing made as follows : Take 2 eggs, 1 tablespoonful dry mustard (mixed with a little water) % teaspoon salt, a piece of butter the size of egg (melted) and 3 tablespoonfuls of vinegar, 1 tablespoonful sugar. Beat the eggs well, then add the mustard, salt and sugar. Beat a little more and then add the melted butter and vinegar. Set the bowl over boiling water and stir constantly until thick and smooth. Set away to cool and to make exceptionally fine, add cup of whipped cream to the dressing after it is cold ; if not convenient to whip cream, use either sweet or sour cream. DEPARTMENT 8 145 445. RAW CUCUMBERS. Cucumbers do not agree with every stomach, but as this is also true of strawberries, it is no reason why people who enjoy them should not eat them. It is said that drinking milk after eating cucumber salad causes trouble. Of course it does. The vinegar in lettuce or cucumber salad coagulates the milk in the stomach into hard curds, sometimes causing violent pains. But the combination of milk and vinegar is at fault, not the cucumber. Cucumbers, like other vegetables, should be perfectly fresh. After peeling carefully, place in water (not salted) for a short time to became crisp (especially if a little wilted). Cut in extra thin slices, dress with pepper and salt, oil (or sugar) and a little vinegar, put on ice, and serve cold. As a rule, sliced tomatoes or lettuce or both are served with cucumbers. Raw cucumbers should never be served without some kind of dressing. 446. CUCUMBERS AND CREAM. A dainty relish. Peel and slice 1 large cucumber moderately thin, put on ice until thoroughly cold. Take 1 cup of good fresh cream, 1 pinch of salt and 1 of pepper, also a scant teaspoonful each of vinegar and sugar, stir together and pour over the sliced cucumber. Avoid using too much vinegar, sour or tainted cream, 447. CUCUMBER SALAD. Peel the cucurnbers thinly, cut into thin slices, pour over 2 parts of oil and 1 part of vinegar well mixed, season with "pepper, salt and a little chopped parsley, mix well by tossing or stirring and set on ice a short while. Just before serving, dust over some more pepper. Lettuce or celery may be used instead of parsley. It is the wrong idea to suppose that cucumbers are unwhole- some, or that the juice should be squeezd out before eating them. People with whom cucumbers do not agree, of course should not eat them. Cucumbers should be fresh and not too ripe. 448. CUCUMBER AND CELERY SALAD. Cut white crisp celery stalks into long shreds and put in ice water for half an hour. Peel and cut 1 cucumber the same way 146 DOMESTIC SCIENCE COOK BOOK leaving out the seed part, and put with the celery, drained, in a salad bowl, season with salt, pepper and mayonnaise. Heap up in center neatly, surround with red radishes, garnish with slices of hard-boiled eggs, sprinkle with a little chopped parsley and gherkins. One part vinegar and 3 parts of oil will take the place of the mayonnaise. 449. BEAN SALAD. String young beans, cut into inch lengths and boil in salt and water until tender; drain well, and to 1 quart of beans, add 1 chop- ped onion; take 3 tablespoonfuls of vinegar, 2 of salad oil, or melted butter, salt and pepper to taste. Beat the vinegar and oil together, add the seasoning, and pour over the beans and onions ; mix well, and set away one or two hours before using. 450. CARROT SALAD. Take young carrots, wash, boil until tender, then slice very thin. In each individual salad dish put a spoonful of the carrot on a bed of crisp lettuce leaves (the white leaves of head lettuce look best), and put a spoonful of salad dressing on top of each one. 45L BIRD'S NEST SALAD. Put a tablespoonful of mayonnaise or French salad dressing in as many individual salad dishes as there are persons to be served, arrange over it the curled, crisp leaves of head lettuce to resemble a bird's nest. Make eggs by rolling into shape Neufchatel or Cottage cheese and place five in each nest. A little chopped parsley or brown sugar sprinkled over the eggs will speckle them very satisfactorily. Considered fine for a luncheon. 45!3. EGG SALAD. Stir together 1 teaspoonful of mustard, 1 teaspoonful of salt, two-thirds cupful of vinegar and a lump of butter the size of a walnut. Cook in double boiler, stirring all the time, and when cooked, stir in 14 aipful of hot sweet milk, then set aside to DEPARTMENT 8 147 cool. When ready to serve, add 1^^ dozen hard boiled eggs chopped fine and garnished with nice crisp lettuce leaves and sliced red radishes, pickled beets, or capers, olives, etc. 453, SCRAMBLED EGG SALAD. Select nice, even-sized tomatoes, cut in halves, scoop out the pulp and fill the hollows with scrambled egg well seasoned. When cold, spread enough mayonnaise on each to cover the egg, and if you have it put a thin layer of aspic on top. Arrange neatly in a circle on a cold dish, garnish with gherkins and beets, cut in fancy shapes, fill the center with lettuce and sliced toma- toes all cut in fine strips and seasoned with pepper, salt, oil and vinegar, and serve cold. i 454. SALMON SALAD. Wash carefully the leaves of 3 nice crisp heads of lettuce and shake free from moisture. Arrange the leaves on round or oval dish about 2 inches deep, the darker leaves next the outside and the lighter ones in the center. Take 1 can of best salmon, or its equivalent in fresh cooked salmon ; with fork pick to' small flakes and place in the middle of the dish on the lettuce. Season the salmon with salt and little cayenne, and pour over it 1 table- spoonful of vinegar and the juice of 1 lemon ; then set aside in the ice box for an hour or two. When ready to serve, pour I tea- cupful of mayonnaise dressing over the fish ; sprinkle a few capers on top of that, and serve. Any boiled fish of large size, like whitefish, haddock, red snap- per, pickerel, etc., can be prepared in the same manner. Fish left over from dinner cannot be utilized in any better way. Even vinegar alone improves it greatly. It must be understood, of course, that the fish must be fresh and not tainted. 455. LOBSTER SALAD. Split 1 large, heavy lobster, boiled half an hour, lengthwise, take all the meat from claws and shell, laying the coral aside. 148 DOMESTIC SCIENCE COOK BOOK Cut the meat into neat cubes (dice shape). Wash and trim 2 heads of lettuce, break the leaves up, reserving the cdres. Mix the lettuce with the lobster-meat in the bowl, season with a little red pepper and salt. Rub the coral smooth and mix very slowly into a dressing made of 2 hard-boiled egg-yolks, 2 fresh yolks, 1 tablespoonful of made mustard, 3 of oil, 3 of vinegar, 1 of powdered sugar, 1 teaspoonful each of salt and pepper. Pour over the lobster meat and lettuce, place the lettuce cores in cen- ter and decorate with slices or sections of hard-boiled eggs, lob- ster claws, etc. 456. ITALIAN SALAD. Cut % pound of roast veal and % pound of boiled potato into small cubes (dice shape). Also % pound each of pickled beets and gherkins and add, with 1 tablespoonful of ca:pers. Mix well and season to taste. Put in bowl with handful of crisp, curly lettuce leaves, pour mayonnaise sauce over and garnish with stoned olives, thin slices of smoked Italian sausage and slices of lemon. 457. HERRING SALAD. Soak 2 salt herrings over night in cold water, remove the skin and bones, and mince fine. Cut into cubes (dice shape) 1 cold boiled beet, 1 onion, 1 large pickle, 1 sour apple, 2 hard-boiled eggs and 2 cold boiled potatoes, add i/^ cupful of cold meat (veal preferred) cut fine; mix all well with the herring, moisten with sauce made of good stock, vinegar, a little claret, mustard and pepper. Let stand over night in a porcelain dish, stir once more thoroughly and see that all is juicy. Then garnish in concentric rings with chopped parsley, white of egg, yellow of egg and beets. 458. BOILED BEEF SALAD. Cut cold boiled beef into % inch cubes (dice shape) and soak them for two hours in mixture of 1 part salad oil, 3 parts vinegar, a little onion juice, salt and half as much pepper. This is called marinating. Drain off any marinade that has not been absorbed, and mix the meat with cold boiled potatoes cut the same way, and DEPARTMENT 8 149 chopped parsley. Just before serving, pour over French dressing or mayonnaise. Garnish with sliced hard-boiled eggs and lettuce. 459. CHICKEN SALAD. Remove the skin from 2 boiled chickens, and cut the meat fine with a knife ; cut up 2 or 3 heads of celery and add to the chicken : season with salt, common pepper, or cayenne, or a little of both if preferred; pour over the whole cold Mayonnaise dressing, mix, and serve. 460. CHICKEN SALAD— NO. 2. For 1 pair of boiled fowls allow 3 heads of celery. Take the skin from the chickens, pick the meat from the bones, chop fine, and mix with cut celery ; cut the white meat in % inch cubes (dice shape) and add ; boil the livers, rub through sieve, and put in a bowl rubbed with a bit of onion ; add the yolks of 5 hard boiled eggs rubbed to a paste, 4 tablespoonfuls of salad oil, or melted but- ter, 2 tablespoonfuls of prepared mustard, 1 of sugar, 1 heaping teaspoonful of salt, a little cayenne pepper, 1 level teaspoonful of grated lemon peel, and 1 teaspoonful each of vinegar and thick cream. Beat well together and mix with the chicken just before serving. 46L TONGUE SALAD. Boil, skin, trim and slice 1 tongue, cut in dice, add the whites of 6 hard boiled eggs and the white stalks of 3 heads of celery dll cut dice-shape, and mix with the tongue and eggs. Make a dress- ing as follows : Beat together 4 eggs, 6 tablespoonfuls of vinegar, 5 of melted butter, 1 of prepared mustard, 1 of sugar, and 3/3 cup of cream ; put over the fire in a double boiler, and cook until as thick as boiled custard. Set aside to cool ; season with salt and a little cayenne, thin with lemon juice, if too thick ; mix with the tongue and other ingredients, and serve at once. 462. APPLE SALAD. Pare 6 or 8 tart apples and cut into extra thin slices; cover the bottom of a salad dish with a layer of these slices and sprinkle 150 DOMESTIC SCIENCE COOK BOOK with little powdered sugar and a dust of cipnamon, then another layer of apples and so on until all are used. Pour over this a pint of unfermented grape juice and place on the ice for one hour be- fore using. Or, alternate the layers of apple with layers of banana. 463. MEDLEY SALAD. Chop fine a fe,w stalks of white, crisp celery, 2 onions, 1 sour apple, 1 nice head of lettuce and 1 hard-boiled egg. Mix well with mayonnaise dressing and serve on individual salad dishes, garnished with slices of hard-boiled eggs and white, crisp lettuce leaves. 464. CHATELAINE SALAD. Cut celery, olives and pineapples in Julienne (thin and long) slices, use a dressing of mayonnaise, whipped cream, malt-vinegar and paprika (Hungarian pepper) ; mix well and serve on trisp let- tuce leaves. 465. APPLE AND NUT SALAD. Cut equal quantities of celery and apple in cubes (dice shape) and mix with chopped walnuts: and mayonnaise dressing. 466. GRAPE FRUIT SALAD. Cut the fruit crosswise and pick out the pulp with silver fork, carefully avoiding seeds and the white, bitter membrane. Line salad dish with the white crisp leaves of head lettuce, then put in alternate layers of grape fruit and chopped English walnuts, until the dish is full, pour over all good salad dressing. Set on ice until ready to serve. 467. ORANGE SALAD. Put layer of crisp lettuce leaves in the bottom of the salad dish and fill with alternate layers of sliced oranges and chopped nut meats. Put mayonnaise or oil dressing on top and set on ice until ready to serve. DEPARTMENT 8 151 468. ORANGE SALAD— NO. 2. Peel and slice extra thin 6 seedless oranges and 4 bananas, ar- ranged in alternate layers in the dish in which the salad is to be served. Beat the yolks of 5 eggs for five minutes, add 1 large cupful of extra fine granulated or powdered sugar and beat until thick, then add a pinch of salt and the juice of 2 lemons, and beat again. Pour over the prepared fruit and set away on the ice, as it must be ice cold when served. 469. PINEAPPLE SALAD. Peel Yz ripe pineapple and shred except the core. Mix the shreds with an equal quantity of chopped celery, and put on ice. Just before serving mix in enough mayonnaise sauce to moisten and season the salad, and garnish with slices of lemon. Serve ice cold. 470. MIXED FRUIT SALAD. Slice various kinds of fruits, fresh or preserved, such as ban- anas, oranges, grape fruit, apples, peaches, pineapple etc. Put in alternate layers in deep glass dish or salad bowl. Sprinkle each layer with powdered sugar, little sherry and half as much plain syrup. When all the fruit is in, place on ice for two hours. Just before serving, sprinkle over the surface Yz a wineglass of a cor- dial, such as Curacoa, Benedictine, or some sweet cider boiled down to one fourth of its quantity. 471. FRUIT SALAD. Wash fresh, crisp lettuce thoroughly, soak in cold water one hour, and wipe dry. Fold in cloth, lay on ice and when cold place in salad plates, lay % of a pear, cored with skin removed, in center of each plate, with 10 cherries on lettuce around the pear; also small cheese ball. Make French dressing of oil, vinegar, salt and black pepper, also a very little red pepper. Not only delicious, but the green lettuce, the white pear, and the red cherries form a pleasing combination erf colors. 152 DOMESTIC SCIENCE COOK BOOK 473. SALAD DRESSING. Into 2 well beaten eggs, to which has been added 2 tabtespoon- fuls of oil or melted butter, stir the following mixture : One-half teaspoonful cornstarch, 2 tablespoonfuls sugar, 1 teaspoonful of mustard, 1 teaspoonful of salt and a pinch of cayenne pepper. Then add % cupful of vinegar and 1 cup of milk. Cook in double boiler until thick. 473. SALAD DRESSING— NO. 2. One cup new cold milk, yolks of 4 eggs, 5 tablespoonfuls of sweet oil, % cup vinegar, salt, mustard and pepper. Beat the oil and eggs together slowly, add vinegar and milk. Put on fire in saucepan until thick, stir steadily while cooking. When done, let cool, then season with pepper, salt an,^ mustard. 474. MAYONNAISE. The finest dressing for salads. Work ^ teaspoonful of pepper and % teaspoonful of salt into 2 fresh, raw yolks of egg with wooden spoon in cold basin, set on ice if possible. When per- fectly creamy, add 10 or 13 drops of best sweet oil and 1 drop or 2 of best vinegar, work smooth again, always moving the spoon evenly, and in the same direction ; add the same quantity of oil and vinegar, and repeat this until 1 pint of sweet-oil has been used up. The desired consistency can be obtained by being more or less sparing with the vinegar. The proper proportion is about 1 teaspoonful of vinegar to 8 tablespoonfuls of oil. Like everything else it requires patience to make the sauce a success. Mayonnaise may be made white by adding, just before serving, 1 tablespoonful of cream whipped stiff, or the white of 1 egg whipped stifif. A delicate green color may be obtained by pounding a little spinach, watercress or parsley in mortar with a little lemon ji^ice and adding the juice to the mayonnaise; it is then called Ravigote sauce. DEPARTMENT 8 153 476. BOILED MAYONNAISE. Boil up in a small glazed saucepan i/^ cup of vinegar with butter the size of % an egg, 1 teaspoonful of mustard powder, a little sugar and pepper and salt to taste. Take off the fire and stir into 3 yolks of eggs. Pour back into the glazed saucepan, re- turn to the fire and stir until it begins to thicken. Set to cool. When cold, beat the whites of the eggs lightly and whisk them into the mayonnaise. If too thick, thin with good cream. The juice of 1 lemon is stirred in, if the mayonnaise is to be used for chicken or lobster salad. As it require^ no oil, many prefer it to the mayonnaise given above. 476. BOILED MAYONNAISE— NO. 2. Put in stewpan lump of butter the size of an egg, and when melted work in 1 tablespoonful of flour ; then add 1 teacupful of milk or water and let come to a boil. Mix 3 beaten eggs with 1 tablespoonful of sugar, 1 teaspoonful of dry mustard, 1 teacupful of vinegar and salt and pepper to taste; stir into the other in- gredients in the sauce-pan, let boil and set away to cool. 477. FRENCH DRESSING. Put 6 tablespoonfuls of salad oil in a bowl, add to it 3 table- spoonfuls of white wine vinegar, ^ teaspoonful of salt, a little cayenne, and a few drops of onion juice. Work smooth with beater and serve. A nice dressing for lettuce or tomatoes. 478. CREAM DRESSING. Beat the yolks of 2 eggs and work smooth with 1 tablespoonful of sugar, 1 dessertspoonful mustard, 9 tablespoonfuls salad oil, 3 tablespoonfuls vinegar, 1 dessertspoonful salt, a dash of cayenne and 1 teacupful of well whipped sweet cream. 479. TARTAR DRESSING. Stir into mayonnaise dressing capers or pickles chopped fine. IPPROMi TOSMEfflTHHSfl^MT^ Fish — Boiled. — Boiled potatoes, tomatoes, horseradish, melted butter, sliced lemon, tomato or tartar sauce. Fried. — Potatoes, cucumbers, tomatoes, lemon, sauce tartare. Baked. — Mashed potatoes, peas, corn, lettuce salad, drawn butter or Holland sauce. Beef- — Roasted. — Sweet potatoes, tomatoes, beets, string beans, squash, macaroni, mustard, horseradish. Boiled or Corned. — Fried or Lyonnaise potatoes, turnips, parsnips, cabbage, horse- radish sauce. Steak. — Fried or Saratoga potatoes, baked toma- toes, peas, corn, parsnips, squash. Veal — Boiled. — Mashed potatoes, spinach, macaroni and cheese, horseradish. Roasted. — Mashed potatoes, asparagus, sweet potatoes, parsnips, tomatoes with rice. Steak. — Potatoes, sweet potatoes, carrots and peas, spinach, tomatoes. Pork. — Pot^atoes, sweet potatoes, onions, tomatoes, apple sauce, baked apples. Mutton or Lamb, Boiled or Roasted. — Mashed potatoes, asparagus, cauliflower, peas, turnips, currant jelly, Jerusalem artichokes, mint or caper sauce. Chops. — Boiled potatoes, fried sweet potatoes, salsify, pickled beets, tomato sauce. Turkey, — Potatoes, sweet potatoes, squash, onions, parsnips, string beans, oyster plant, acid jelly, oyster or cranberry sauce. Chicken — Boiled. — Potatoes, boiled rice, tomatoes, turnips, acid jelly, celery or oyster sauce. Roasted. — Baked or browned potatoes, succotash, onions, beets, squash, acid jelly. Duck or Goose — Roasted. — Potatoes, onions, corn, macaroni, rice croquettes, apple sauce. Game. — Potatoes, salad, spinach, tomatoes, acid jelly. In addition to the above, relishes may be served, as celery, radishes, olives and pickles, also cold slaw or a salad. 154 Department 9. VEGETABLES should be &esh and crisp when selected, and if properly cooked, will be soft and juicy; the shape also will be retained. The time for cooking varies. Always wash well, and if wilted, put in cold water until fresh again, as it takes twice as long to cook if the crispness is gone. The informatioti on the opposite page will prove useful to young house- keepers. As a rule, one or two vegetables besides potatoes is considered enough for one course, but it is important that these be of choice quality and prepared so as to bring out the best flavor and make them appetizing. POTATOES. Potatoes should be procured in the fall, as soon as gathered, and stored in a dry cellar or storeroom, where they will be pro- tected from frost and light to prevent freezing and sprouting. Potatoes that have been in cold storage too long, as a rule turn dark and form black lumfKs inside and when cooked have a dull, watery appearance, and are therefore not fit to be eaten. The inside of a good potato, properly boiled, should be white, or of the natural color ; if baked white and mealy, not dark. 155 156 DOMESTIC SCIENCE COOK BOOK 480. BOILED POTATOES. Peel the potatoes and let stand in cold water for at least half an hour before boiling. Put in kettle, cover with cold water and boil until done, from thirty to forty minutes. When cooked, drain, remove the cover and shake the potatoes in the kettle, to let the steam escape, which will make them light and mealy. 481. BAKED POTATOES. Select large, smooth potatoes, wash and bake without remov- ing the skins. They bake more quickly if a thin slice is cut from each end. 482. MASHED POTATOES. Peel, wash and boil until done; drain and wash thoroughly, season with salt and pepper, butter and milk or cream. Stir until light, put in a dish with small bits of butter over the top, and serve. Mashed potatoes pressed through a colander or potato press on the middle of the dish form a mound of light flakes like rice, and if surrounded with chops, have a dainty appearance. 483. POTATOES BAKED WITH MEAT. Peel and wash medium-sized potatoes, put in with roast meat and roast for thirty or forty minutes, basting frequently. 484. FRIED POTATOES. Slice cold potatoes extra thin and piit in frying-pan with hot melted butter, fry to a golden brown and keep from scorching, tossing or turning them over with a broad knife ; serve hot. 485. FRENCH FRIED POTATOES. Peel and cut potatoes into narrow strips lengthwise, wash and drain, dry upon a napkin, then plunge into hot fat and fry to nice brown. Take out with wire skimmer, drain in colander, sprinkle with salt and serve hot. DEPARTMENT 9 157 486. CREAMED POTATOES. Cut into cubes (dice shape)or slice, cold boiled potatoes, not too well-done, heat in white sauce made with milk or cream, dish, sprinkle with parsley and serve. The parsley may be cooked in the sauce. 487. AU GRATIN POTATOES, (o gra-tang) Chop up Irish potatoes and cook in cream. Then place in porcelain or silver dish, sprinkling melted butter and grated cheese over the top ; bake and serve in the same dish. 488. STEWED POTATOES. Take cold boiled potatoes, cut into small pieces and place in granite baking-pan. To 1 quart of potatoes add a scant ^ cupful of butter, 1 large cupful of sweet milk into which 1 small table- spoonfiil of flour has been stirred, 1 onion chopped very fine, salt and pepper to taste. Mix all well together and pour into buttered baking-dish and bake half an hour. 489. LYONNAISE POTATOES. Slice and cut into small cubes (dice shape) cold boiled pota- toes. Melt butter or drippings in frying-pan, fry 1 small chopped onion light yellow color, put in the potatoes, sprinkle with salt and pepper, cook gently about five minutes, constantly stirring with fork. Do not break the dice nor allow to brown. Just be- fore dishing up, stir in ample quantity of finely chopped parsley. Drain in heated colander and put in heated dish, as they must be served hot. 490. DUCHESS POTATOES. Boil 3 pounds of mealy, peeled potatoes until done; drain perfectly, put in oven for a minute to dry. Rub quickly through wire sieve, mix in 3 yolks of eggs, 2 ozs. melted butter and 1 tablespoonful of cream. Season with salt, pepper and grated nut- meg. When smooth, pour out on floured board, divide into 12 equal parts; give each pari a square shape, trace some design 158 DOMESTIC SCIENCE COOK BOOK on each with knife or other tool, put them on a buttered paper in shallow pan, brush the surface with egg and bake in hot oven to a nice color. Serve hot. 491. HERRING POTATOES. Boil potatoes in salted water, peel and slice while still hot. Fry sliced onions to a nice yellow in butter, work in little flour, add vinegar, salt, pepper and bayleaf (leaf of laurel tree) to taste, and finally the hot sliced potatoes with enough boiling water to nearly cover the potatoes. Cut fine 1 or 3 herrings, removing all bones carefully, stir in the potatoes without breaking, then add a little cream. When hot, serve with boiled beef or mutton. Should be quite juicy. 492. HAM POTATOES. Cut the less valuable parts of a boiled ham into small cubes (dice shape). In well buttered baking-dish put layer of freshly boiled potatoes, sliced while still hot, then layer of the ham with fried sliced onions and bits of butter, then again potatoes and so on until all is in, having potatoes and butter on top. Put in the oven until heated through, then pour in 3 eggs, well beaten with 3 cups of milk (for four persons) and a little salt and nutmeg. Sprinkle with bread crumbs, heat again in the oven and serve. Chopped herring may be mixed with the ham. In this case no salt will be needed. 493. PRINCESS POTATOES. Substitute well-watered and chopped herring for the ham in the preceding recipe, omit the beaten egg and milk, and use more butter. Excellent with boiled beef and mutton. 494. CURLED POTATOES. Pare large, smooth potatoes and place in cold water for a short time, then continue paring like an apple, keeping the par- ings as long and thick as possible. Fry in wire basket in hot lard and when golden brown, place on paper to absorb the grease. Mostly used to garnish fish or steak. ' DEPARTMENT 9 159 495. PARIS POTATOES. These are cut out of large potatoes with a special tool called a scoop. They are perfectly round little balls. In parboiling them they should be brought to the boil quickly, then fried or baked ten minutes and served as garnish. 496. SARATOGA CHIPS. Peel raw even-sized potatoes, slice very thin, dry carefully on a cloth. Put in frying basket and plunge into boiling hot fat. When almost done, lift the basket out for three minutes to allow the fat to get hot again. Then plunge the basket in once more and leave it till the potatoes have a golden brown color. Take out, shake well, sprinkle with fine salt and serve at once. If not eaten at once will keep several days. If they get soft, put them in a hot oven for a few seconds. 497. POTATO PUFFS. Pare and boil 4 large mealy potatoes. When done mash thor- oughly, (if necessary put through colander or sieve). Beat until light and creamy. Add 1 well beaten egg and about % cupful sweet cream. Pepper and salt to taste. Beat thoroughly, shape into balls with spoon dipped in melted butter. Place the balls on buttered pan and bake in a hot oven for about fifteen minutes. 498. POTATO CROQUETTES. To 3 cupfuls of mashed potato add 2 beaten eggs, a little chopped parsley, salt and pepper to taste; mix thoroughly and form into croquettes, roll in flour and fry in hot lard or drippings, to a nice golden brown. Serve on hot dish, garnish with parsley. Two tablespoonfuls of cream mixed in forms a nice addition. 499. POTATO CROQUETTES— NO. 2. Peel 5 medium-sized, raw potatoes, cut into quarters, rinse, put on the fire in cold salted water, boil till almost done. Drain, spread on flat dish, put in oven one minute to get perfectly dry, 160 DOMESTIC SCIENCE COOK BOOK rub through a sieve. Make thin paste of y^ cup of water, 1 whol egg, 1 yolk, a little butter and flour, stir in the potato and Yz o- of grated Parmesan cheese ; season with pepper and a little nu1 meg, spread on buttered dish to cool. Shape into croquettes o floured board, egg and crumb, put in frying basket, fry in hot fa to a nice golden color, drain on cloth or paper, sprinkle with sal Serve hot, garnished with parsley. Any good left-over, cooked meat, chopped fine, may be mixe with the potatoes. 500. WARMED OVER POTATOES. Use cold potatoes, boiled in their skins or baked, the day be fore, but not overdone. Peel off the skins^ without cutting, cu in slices % inch thick. Put in chopping-bowl, season with pep per and salt, run the chopper over them one way so as to cut eac slice once "or tvvice, then run it across once at right angles, cul ting all into small dice. Put good butter (the size of an egg fo 1 quart of potato) in saucepan on the fire ; when it begins to mel pour in 1 cup of fresh milk. As soon as boiled up, put in th potato, stir gently with fork. When moistened, cover up and pu on warm part of stove. After a few minutes stir carefully fror bottom, cover tightly. Serve hot. 501. STUFFED POTATOES. Bake large smooth potatoes until done, then with a shar knife cut off one end, hold the potato with napkin and scoop ou the inside; mash, season with butter or cream, salt and peppei or prepared paprika sauce and return to the shells. Fasten on th covers with toothpicks and bake for five minutes longer. An good cold meat such as chicken or veal can be mixed with th potato and a beaten egg forms a nice addition. 502. SCALLOPED POTATOES. Peel and slice small potatoes, wash and place layer in baking dish ; season with salt and pepper, and put small bits of butter o the top. Continue these layers until the dish is full. Then pou DEPARTMENT 9 161 in enough milk to almost cover the potatoes, put in the oven and bake three-quarters of an hour. For a change, sprinkle grated cheese or chopped ham on each layer. 503. POTATO CAKES. Take cold mashed potatoes and form into small cakes with the hands, put 1 spoonful of drippings into hot frying-pan, put in the cakes and fry both sides to a nice brown ; serve at once. 504. BAKED POTATO BALLS. Take warm mashed potatoes, form into round balls with the hands, roll in flour, place in rows in baking-pan and bake in hot oven for fifteen minutes. Serve with drawn butter sauce. 505. POTATO SOUFFLE. Work -the yolks of 2 eggs into 2 cupfuls of hot, well mashed and seasoned, moist potatoes. Allow to cool a little and stir in lightly the 2 whites of egg beaten stiff. Put in pudding dish and brown in hot oven. 506. POTATOES A LA O'BRIEN. Boil 1 quart peeled Irish potatoes one-half hour, mash smooth, add 1 small, raw chopped onion, 1 small chopped pepper, 1/8 pound butter, ^^ pint cream and beat with fork five minutes, over fire, to keep hot. Serve at once. 507. SWEET POTATOES. Wash and trim the sweet potatoes. Usually baked in the skins, and require from an hour to an hour and a quarter accord- ing to thickness. They may be boiled from forty to fifty minutes, and when soft should be placed in oven for a few minutes to dry. Left-over sweet potatoes can be sliced and fried brown in butter. Another good way is to pare the potatoes whole and boil till tender, but not cooked too much. Then take out, cut in halves 162 DOMESTIC SCIENCE COOK BOOK lengthwise, put in dripping-pan with sufficient butter, pepper, salt and 1 teaspoonful of sugar, and bake to a brown. 508. RAW TOMATOES. Tomatoes, like all other vegetables, should b,e fresh and ripe, but of course not decayed or too ripe. Put the tomatoes in wire basket and plunge into boiling hot water for three or four minutes, drain and peel. The skins can also be loosened by putting the tomatoes in hot oven for four or five minutes. Slice into a dish, season with pepper, sugar and vinegar or pour mayonnaise over them. 509. STEWED TOMATOES. Peel the tomatoes, slice and put on fire in a granite-ware sauce- pan. Stew about twenty minutes, add spoonful of butter, and season with salt and pepper. Stew ten minutes longer and serve hot. Bread crumbs may be used for thickening, also a little sugar. For a change, chop up an onion and stew with the tomatoes. 510. DEVILED TOMATOES. Take large firm tomatoes and cut in slices % inch in thickness, and lay in shallow dish ; rub the yolk of 1 hard-boiled egg with 1 tablespoonful of vinegar, 1 of melted butter, 1 teaspoonful of sugar, a very little salt, mustard and cayenne ; stir smooth, set upon the stove, and let come to boil ; then set in vessel containing hot water, and stir in a well-beaten egg. Broil the tomatoes; lay them on a hot dish and pour the hot dressing over them. 511. FRIED TOMATOES. Slice large firm tomatoes about i/^ inch thick without remov- ing the skin, dip each slice in well beaten egg, then in cracker dust, and fry in hot lard or drippings. Season with salt and pep- per after they are in the frying pan and serve hot. If desired pour over a white sauce made with the fat in the pan and sprinkle with chopped parsley. DEPARTMENT 9 163 512. BROILED TOMATOES. Cut unpeeled, raw tomatoes in two horizontally, put the halves on a broiler, skin down, sprinkle with salt and pepper, and broil on the skin side from fifteen to twenty minutes. Arrange on hot dish, put on each a little melted butter, maitre d'hotel, Mayon- naise or Bearnaise sauce and serve hot. 513. STUFFED TOMATOES. Dainty and good. Select large, firm, even-sized ripe tomatoes, cut one large thin slice off each, wherever this can be done with the best results, preferably around the stem-part. Scoop out most of the soft inside, free the pulp from the seeds, add chopped celery and as much grated fresh pineapple, and mix with as much stiff mayonnaise as there is pulp. Fill the tomatoes with the mixture, put its cover on each, place in refrigerator for two hours or longer. To serve, put each tomato, uncut side up, in center of crisp lettuce leaf, arrange on glass or silver dish, garnish tastefully with water cresses and radishes. Distinctly American dish. Of course, the stuffing may be varied in many ways. A good one is made of pounded tongue, shrimps, a little cream and may- onnaise. Another is made of 1 hard boiled yolk of egg, 2 boned anchovies (small pickled fish) capers, a little chopped parsley and mayonnaise. 514. BAKED STUFFED TOMATOES. Stuff the tomatoes with rice stewed in beef stock and mixed with a little grated Parmesan cheese. Arrange in baking-pan, cover with buttered paper, bake half an hour. Remove the but- tered paper and bake ten minutes longer, if desired. 515. BAKED STUFFED TOMATOES— NO. 2. Take good, firm tomatoes, some chopped onion, some bread crumbs, a little butter, red pepper and salt. Scoop out a small hole at the top ; fry the bread crumbs, onion, etc., and fill the holes 164 DOMESTIC SCIENCE COOK BOOK. with the mixture ; then bake the tomatoes in the oven and take care not to break the skins in handling. Should be served hot. 516. TOMATO CROQUETTES. Take good firm tomatoes, scald, peel and cut open crossways, scrape out all the seeds and chop fine. To each pint of chopped tomato add 1 of bread crumbs, 1 teaspoonful each of salt and onion juice and % teaspoonful of chopped parsley ; mix together and form into croquettes. Then dip in beaten egg, roll in cracker dust, and fry in hot lard. If too soft to handle, add more bread. ONIONS. The onion belongs to the lily family (LIUaceaJ, genus Allium cepa; for seasoning and flavoring it is not exceeded in importance except by salt. Onions, when green, are much used in salads, and form an indispensable ingre- dient of such savories as stews, soups and sauces. Sliced raw onions are considered to be highly conducive to good health, and the Spanish and Bermuda varieties are mild enough for most people to eat raw, especially in winter, when young green onions cannot be had. Young onions eaten freely when in season tend to eliminate scorbutic poison from the system. Onions with strong odor can be held under water and peeled without affecting the eyes. 517. ONIONS— BOILED, STEWED, FRIED. Boiled Onions. — Peel, cut oflf all the brown parts, put in cold water, bring to a boil and boil two minutes, then pour off the water, and pour on cold water ; add a little salt, and boil slowly from thirty to forty minutes. Drain well, pour melted butter over, pepper and salt ; serve hot. Delicious if properly prepared. Stewed Onions. — Boil the onions slowly. Drain well; add a little milk, butter and flour all stirred to a cream; season with pepper and salt ; let come to a boil and serve at once. Stew Span- ish or Bermuda onions in butter or stock. Boil until tender. Fried Onions. — Slice the onions extra thin, season with salt and pepper and fry in pork drippings or in half butter and half lard to a nice brown or the color desired, stirring frequently. Young onions should be served with the tops on and, to make crisp, with a little cracked ice, especially in hot weather. 518. BAKED SPANISH ONIONS. Put the onions, with the skins on, into a saucepan of boiling DEPARTMENT 9 165 water, slightly salted, and boil rapidly one hour. Then take out, wipe thoroughly, wrap each one in buttered paper, and bake in moderate oven two hours, or longer if unusually large. May be served in the skins and eaten with cold butter, pepper and salt ; or may be peeled, and a good brown gravy poured over. 519. STUFFED ONIONS, RUSSIAN STYLE. Peel medium sized onions, parboil in salted water, drain and cool. Carefully scoop out center part of each onion, chop fine with half the quantity of mushrooms, mix with bread-crumbs, pepper, salt and grated nutmeg, moisten with a little Espagnole sauce and stuff into the hollows of the onions. Place in pan, sprinkle with fresh bread-crumbs, put a bit of butter on top of each and bake half an hour in moderate oven. Another good fillmg is made of cooked chicken or veal, chopped, mixed with crumbs and moistened with melted butter. 520. SPINACH. Spinach (like dandelion, cowslip, chicory and similar greens) must be cleaned with especial care. Pick carefully, removing every brown or hard particle. Wash in 3 or 4 waters, let stand fifteen minutes in salted cold water. Put in large pot, half full of boiling water. Boil fifteen to twenty minutes, removing scum. As soon as tender, take out, drain, and squeeze out all water. If desired, chop fine (some prefer it unchopped), put in saucepan with piece of butter and a little salt and pepper. Keep over hot fire five mmutes, stirring all the time. Dish up, garnish with sliced hard-boiled eggs, and serve at once. For those who dislike spinach, it may be made more palatable by stirring in chopped chives or fried onions. The young leaves of chicory and dandelion are cooked and served like spinach, also the cultivated sour dock. 521. CREAM SPINACH BALLS. Blend 1 tablespoonful lemon juice and 2 of butter with 2 of flour; add 1 cupful minced cooked spinach seasoned with pepper 166 DOMESTIC SCIENCE COOK BOOK and salt. When hot, form into balls, serve on small pieces of toast, garnish each with minced white of eggs and pour cream sauce around on platter. 522. CABBAGE. Windows should be kept open while cooking cabbage, so that the strong odor may not fill the entire house to the annoyance of guests or any one who may come in from the open air. To prevent the odor, some cooks throw a few pieces of charcoal into the water. The odor is decreased to a minimum by closely ad- hering to the following recipe : Cut 1 cabbage into 6 or 8 pieces, remove the outside leaves if wilted or dirty, and cut away the stem. Wash the leaves, chang- ing the water twice, and drain, hollow side down, in a strainer. When the water in a large saucepan is boiling violently, put in 1 large tablespoonful of salt and 1 saltspoonful of baking soda, and put in the cabbage, leaf by leaf, so as not to stop the boiling of the water. Let boil until tender (no longer! about twenty- five minutes) uncovered, pushing the leaves under water every few minutes. Drain in strainer, pressing out all water, dish, and season with salt and pepper and melted butter. If to be served in white sauce cut the leaves into pieces. 523. CABBAGE AU GRATIN. In a pudding dish place alternate layers of chopped boiled cabbage and grated cheese, putting a little white sauce over each layer of cabbage. Put on top layer of crumbs moistened with butter and bake until the sauce bubbles through on top. 524. CABBAGE COOKED IN MILK. Chop y^ head of cabbage fine, put into stew pan, cover with water, and boil until tender ; then draw off the water, add milk to nearly cover the cabbage, add lump of butter size of an egg, salt and pepper to taste; simmer in the milk ten or fifteen minutes, and serve. DEPARTMENT 9 167 525. STUFFED CABBAGE. Select 1 firm head of cabbage, carefully loosen the tops of the outside leaves, lift aside and hollow the head out below with a sharp knife. Put in boiling salted water, boil twenty-five to thirty minutes Prepare forcemeat (chopped spiced meat) of y^ pound, chopped lean pork and y^ pound of chopped beef, a slice of white bread soaked in cold water or milk and squeezed out, 1 &%%, pepper, salt, and V^ chopped onion, and part of the cabbage cut out. Put inside the head, the remaining pieces of cabbage on top, fold the large leaves back into place, tie with a string crosswise. Brown 1 tablespoonful of butter in stew-pan, large enough to hold the cabbage, put in, cover tightly and stew halt an hour, or more, adding a little hot water and basting the head, from time to time. Take the head out, remove the string, put in hot dish. Stir 1 large tablespoonful of sour cream and % tea- spoonful of flour into the sauce^ and serve in a sauce-boat. 526. SAUERKRAUT. If too sour, wash in plenty of water and drain in colander. Put a good quantity of butter pr salt pork in frying-pan, add 1 sliced onion, if desired; also the sauerkraut, with a little water, cover well and stew slowly for an hour. Uncover, stir well, dish, season with a little pepper and vinegar, and, if liked, garnish with small, sour baked apples. 627. SAUERKRAUT QUICKLY MADE. Cut the cabbage in shreds, mix well with salt and caraway seed, sprinkle with good vinegar, put in crock evenly, a nicely fit- ting plate on the cabbage and a heavy weight on the plate to press the cabbage down. Twenty-four hours later put the cabbage on the fire, in saucepan with water, vinegar and the meat (fresh or salted pork, or streaky bacon, etc.). Boil two and one half hours. A tart apple cut in pieces gfives a nice flavor. 1G8 DOMESTIC SCIENCE COOK BOOK 528. RED CABBAGE. Trim and wash 1 red cabbage head, cut into fine shreds ; core, peel and slice 2 tart apples of good flavor ; cut 4 slices of streaky bacon into cubes (dice shape). Melt 2 ozs. of butter in stewpan, fry the bacon in it, add the cabbage and apples, and 2 small onions stuck with 2 cloves each. Stir well, sprinkle with 1 dessert- spoonful of flour and add .1 pint of stock, and if desited, a glass of good claret. Bring to the boil, and let simmer nearly two hours. Season with salt and pepper after one hour. When done, take out the onions. Some people like an additional seasoning of vinegar and sugar. An excellent dish with any kind of hot meat. Improves by being warmed up next day. 529. BRUSSELS SPROUTS. Wash and pick over 1 quart of sprouts, put in boiling salted water with a pinch of soda. When soft, drain, season with pepper and a grate of nutmeg, add 1 ounce of butter and toss gently over a bright fire until the butter has disappeared (up to ten minutes). Dish neatly in a round heap on hot dish, sprinkle with chopped parsley. Or, a maitre d'hotel sauce (see Sauces, Dept. 7) may be poured over them. 530. ARTICHOKES. Cut the artichokes close to the stems, cut or break away the hard leaves and trim the rough parts off the remaining leaves. Boil one hour in salted water, remove the fibrous inside (choke), cut away the bottom down to the white meat, and serve with a Bechamel or Hollandaise sauce or creamed butter. 531. JERUSALEM ARTICHOKE. A tall, American plant of the aster family. The name is cor- rupted from the Italian girasole, sunflower. Its tubers may be cooked like kohlrabi, or as follows: Wash, peel and cut dice shape (cube). Cover with milk in a double boiler, add 1 sliced onion and boil twenty minutes. Make DEPARTMENT 9 169 a white roux by working together over the fire 1 lablespoonful each of flour and butter, add it, season with 1 teaspoonful of salt and 1 saltspoonful of pepper ; cook one-half hour longer and serve hot. 532. KOHLRABI. A variety of cabbage. When young, kohlrabi is palatable and nutritious, when old it is too fibrous. Peel, Cut in two and slice thin, parboil in salted water, draiii, and stew in light stock till ten- der (fifteen to twenty-five minutes). Drain, stir white sauce into the liquor, return the kohlrabi into the sauce, heat till near the boiling point and serve. 533. ASPARAGUS. Owing to its effect on the system, asparagus is considered very wholesome. In winter, when fresh asparagus cannot be had, the canned white asparagus can be substituted, the imported vinegared article being the best. Very nice as a flavor. Select stalks of even thickness, remove the buds with sharp- pointed knife, scrape clean. The lower part may be thinly; pealed, by sliding a sharp knife down along the stalk, beginning about where the skin becomes tough ; this is always done with white asparagus. Put each stalk in cold water when clean. Cut off the bottoms, put in ample boiling salted water. Boil till soft, twenty to forty minutes. A few drops of vinegar or lemon-juice poured in impart a nice flavor. When cooked, take out at once. Asparagus may be served in many ways : 1. On toast. The toast is dipped for a moment in the asparagus water. 3. With a Holland sauce, poured over the tips or served separately in a sauce-boat. 3. With a mild East Indian sauce (see Sauces), substituting the asparagus water for the fish stock. 4. With melted butter, on toast or with fried bread crumbs if desired. 5. With grated Parmesan cheese and melted butter poured over the tips and put in the oven for a few seconds. 534. SALSIFY (OYSTER PLANT). (Belongs to the aster family. Found on sea coast of Northern Europe, America and Asia.) Wash, scrape and trim, boil till tender in salted water with 170 DOMESTIC SCIENCE COOK BOOK lemon juice. Drain, dish up and pour some melted butter over it. Then serve immediately — piping hot. Or, cook the salsify, after it is boiled tender, for ten minutes in a sauce made of bechamel (see Sauces, Dept. 7), a little of the water in which the salsify was boiled and chopped parsley. Serve in the sauce, flavored with a little lemon-juice. If to be fried, boil first, then season with oil, vinegar and chopped parsley. Dip each root in a light frying batter, drop into boiling fat, fry a golden color. Drain on cloth or paper, garnish with fried parsley. 535. STEWED CELERY. Chop fine 1 onion, and brown in stewpan with 1 tablespoonful of melted butter, add 1 pint of good chicken broth or veal stock, cut the celery into strips the size of a lead pencil and 3 inches long, put it in the stock and stew until tender. Serve as a vegetable. 536. GREEN PEAS. To get the real pea it is always best to buy when in the pod. But if already shelled, then be careful to see that they have not been standing too long. Wash the shelled or canned peas in cold water. Drain well and put on the fire in just enough water to cover. Simmer twenty* minutes or more. The water will partly evaporate, but must not wholly disappear. Add a little boiling water if necessary. Season, just before serving, with pepper, salt, butter and a very little sugar. Serve hot. 537. GREEN PEAS A LA FRANCAISE. Take freshly gathered young peas, mix with a little good butter, put in stew-pan with cold water, a little parsley, 1 small oflion, a little salt and sugar. Simmer till tender. At the last moment thicken the gravy with butter and flour rubbed together. Garnish, if desired, with bread dice fried in butter and glazed. DEPARTMENT 9 171 538. DRIED YELLOW PEAS, Pick over carefully, rejecting all that are discolored or worm- eaten, wash thoroughly in cold soft water, and soak over night in cold water. Boil half an hour in water into which ^ teaspoonful of bicarbonate of soda has been put, drain in a colander, retifrn to the pot with a little water or stock and a liberal amount of pork drippings or butter, and a little salt and cook until tender. Rub through a sieve, boil up once more, pour into deep dish, cover with sliced onion fried in good butter, and serve. Excellent' with pork, sauerkraut and boiled potatoes. 539. CANNED PEAS. Open the can, pour the peas in a strainer, and let cold water from the faucet run over them freely, to remove any possible taint from the tin. Shake the strainer to drain the peas well. Pour the peas into a small saucepan, ^ full of boiling water, contain- ing a sprig of mint. Boil quickly for five minutes, drain. Melt 1 oz. of butter in stewpan, pour in the drained peas, shake over the fire for a few seconds, sprinkle on them % teaspoonful of flour, add 2 tablespoonfuls of stock or water, season with pepper and salt and a little sugar, let simmer five minutes. 540. STRING BEANS. String the beans and cut into three or four pieces ; boil in lit- tle water until tender, about one hour ; pour over milk or sweet cream ; add 1 small lump of butter, pepper and salt to taste, a little summer savory, and boil five minutes longer ; then serve. 541. LIMA BEANS. Soak 1 pint of lima or butter beans for twelve hours or longer. Put in boiling salted water on fire, simmer three hours. Melt 3 ozs. of butter in saucepan, cool a little, stir in 5 yolks of eggs, 1 gill of rich stock, 1 tablespoonful of vinegar, a dessertspoonful of summer savory, and a few drops of lemon-juice. Stir briskly until it begins to thicken. Then pour in the beans drained. Re- heat and season to taste. 172 DOMESTIC SCIENCE COOK BOOK 542. BOSTON BAKED BEANS. There never was a greater misnomer than the name, Boston Baked Beans as applied to the many imitations of the real article. There is only one proper way of cooking this favorite New Eng- land dish : Put the beans to soak Friday night (navy beans pre- ferred), take out Saturday morning, rinse thoroughly in fresh water, parboil, or until the outside skin cracks (care must be taken however to not overcook or have the beans become mushy), drain, put in an earthen bean-pot glazed on the inside, season to taste, add 1 tablespoonful of West India, or New Orleans molas- ses (which gives color and a little sweetish taste), place the pork on top, in strips (the rind slightly notched in several pieces) or in one piece, as desired, put on the cover and bake slowly in an oven with uniform heat. Add water or stock from time to time to replace the moisture lost in cooking. If intended for the Sat- urday evening meal, the beans should be put in the oven by eight or nine o'clock Saturday morning. If any are left, keep in bean pot, replace in slow oven. Serve for Sunday morning breakfast. As a rule the regular bean-pots are not kept in the stores in the West, but can be had anywhere in the East, and are necessary for the proper cooking of Boston baked beans. To one quart of dry beans use % lbs. of best salt pork, streak of lean running through the meat. Avoid too much grease. 543. STEWED CARROTS. Carrots are a wholesome vegetable and as a rule are not fully appreciated. Young carrots in the spring are delicious if cooked properly. Scrape 4 or 5 large carrots clean, parboil twenty minutes, drain, slice into a stew pan, add 1 cup of light stock or the water in which they were parboiled, salt and pepper to taste, let simmer, and when tender, stir in a little thickening of flour and butter. Boil up and serve, sprinkled with parsley. Cut in small cubes (dice shape) when raw and stewed as above; carrots are fine mixed with an equal quantity of green peas. If eaten plentifully will reduce weight . DEPARTMENT 9 173 544. BOILED CAULIFLOWER. Trim and clean 1 head of nice white cauliflower and boil in salted water for one-half hour, take out and drain, break apart carefully, arrange in the dish and serve with drawn butter sauce or melted butter. 545. BAKED CAULIFLOWER. Boil 1 head of cauliflower whole in salt and water; when tender, drain carefully and put in a dish that will fit into one which is suitable to put on the table ; pour over it drawn butter sauce, sprinkle with grated cheese, baste with melted butter, bake to a nice brown, and serve. 546. CAULIFLOWER FRITTERS. Divide 1 cooked, cold head of cauliflower into sprigs, and dip each sprig in cold bechamel sauce (see Dept. 7). When set, dip each sprig in light frying batter and drop in boiling fat. Fry a golden color, take out, drain, sprinkle with a mixture of fine salt and paprika (Hungarian pepper), dish up, sprinkle with parsley and serve at once. 547. STEWED CUCUMBERS. Peel and quarter the cucumbers lengthwise. Remove the seeds. Boil in salted water until tender, which takes only a few minutes. Drain and heat in white sauce. Sprinkle with chopped parsley and serve. If bitter, add a little sugar. 548. BEETS. Wash well, but be careful not to break, cut or prick the skin, or the juice will run out. Put in boiling water, cook till tender (from one to two hours according to thickness). Try by press- ing with the finger. When done, plunge into cold water and pull off the skin. If to be eaten hot, slice rather thick, season with butter, salt and pepper and a little strong vinegar. If to be pickled, do not peel till perfectly cold, and cut in thin slices. 174 DOMESTIC SCIENCE COOK BOOK If to be stewed, boil and slice as above, put hot in saucepan with a piece of butter, a little flour, a little chopped onion and parsley, and a seasoning of salt, pepper and vinegar. Cover and stew fifteen minutes. Small beets are excellent baked, but must be turned fre- quently, and carefully, so as not to break the skin. When tender, pull off the skin, slice, season with butter, pepper and salt, and serve hot. 549. BEET GREENS. Wash the young beets with the green leaves carefully and thoroughly, removing all wilted parts, put gradually into slightly salted boiling water and boil for one hour, or until the roots are tender. Drain well, put in a vegetable dish, put little pieces of butter here and there, sprinkle with 1 tablespoonful or more of vinegar and serve either hot or cold. Very nutritious. 550. SQUASH. Very palatable if cooked and seasoned properly. Summer squash should be so young that the finger nails pass through the rind easily. Wash and cut up, without removing either skin or seeds. Boil in slightly salted water twenty or thirty minutes until tender. Drain and set back on the stove to let the steam escape, mash, season with butter, salt and a little white pepper and serve hot. If to be baked, prepare as above, mix with crumbs and brown in the oven. The most delicate way to cook summer squash is to cut it in flat squares, fry in hot butter and season with pepper and salt. The shell of a winter squash is usually extra hard. Break into small pieces, remove the seeds and wash thoroughly. Put the pieces in the kettle shell side up, cover with salted water and boil till tender, but not long enough to go to pieces. Scrape the «Bquash from the shell and season with butter, salt and pepper. 551. GREEN CORN ON THE COB. Husk and pick off the silk carefully. Put in boiling water. DEPARTMENT 9 175 If not entirely fresh, put 1 desertspoonful of sugar in, but no salt. Boil twenty minutes. If left over from dinner, cut the kernels from the cob, mix with an equal quantity of milk, half as much flour, 1 &gg or 2, a. little butter and pinch of salt. Of this thick batter form small cakes and fry in hot butter. Serve hot with butter and sugar. 552. STEWED GREEN CORN. Cut the kernels off the cobs, scraping clean. Put the cobs in boiling water, boil twenty minutes. Take out, put the kernels m the same water, boil twenty minutes, then add 1 cupful of milk or cream, 1 spoonful of butter, and a little salt and pepper. Boil a few minutes longer and serve hot. Half corn and half tomatoes may be used. For this dish the corn should be very tender and juicy. 553. CORN OYSTERS. Grate 6 ears of sweet corn, add 3 tablespoonfuls of flour, a pinch of salt and 1 well beaten egg. Mix well together and fry in hot butter. Make the patties about the size and shape of oysters. If the shape is not kept, add a little more flour. 554. SUCCOTASH. Take 2 cupfuls of green corn cut off the cob,- and 1 cupful of green shelled beans; put in stew pan, cover with water; add 1 teaspoonful of sal? and boil until tender. When done, add ^2 cupful of cream or milk, a small lump of butter, pepper and salt if necessary ; cook for a few minutes and serve. 555. PARSNIPS. Wash and scrape before using. Parsnips are best stewed. Cut in slices half an inch thick, nearly cover with boiling water, cover tightly, and let simmer until tender ; bei careful not to scorch them. Stir occasionally. Season with butter, salt and pepper. If to be boiled, split in halves, put in boiling salted water, let 176 DOMESTIC SCIENCE COOK BOOK simmer until tender, two to three hours. Take out, dry, and serve with melted butter or a white sauce poured over them. Boiled parsnips may be dipped in beaten egg and fried in hot butter or lard. A parsnip will add a nice flavor to stews. 556. TURNIPS. Pare and cut the turnips to pieces, boil in water with a. little salt until soft (from forty minutes to an hour), drain well, rub through a sieve, stir in butter, pepper and salt, and if desired a grate of nutmeg. Dish up and dust a little pepper on top. Or, instead of rubbing through a sieve, half mash the turnips, season as above and sprinkle liberally with chopped parsley. Be careful not to salt turnips too much. 557. BROWNED TURNIPS. A delicious dish, bringing out the virtues of the turnip to the greatest advantage. Melt 1 tablespoonful of butter over a moderate fire, stir until a light brown, then stir in 1 tablespoonful of sugar. When smooth, add 1 teaspoonful of flour and the turnips which have been peeled and washed in hot water. Keep stirring until brown. Then add 1 cup of boiling stock, cover tightly and stew until ten- der. Excellent with fried sausages, mutton chops, breast of veal, and fried potatoes. 558. RUTABAGAS. Rutabagas (yellow or Russian turnips; Kohlrabi under the ground), are cooked as under the first recipe given above for Tur- nips. May be cut in one-inch slices, boiled tender, drained, and fried to a rich brown in hot butter or lard. 559. EGG PLANT. Peel the plant and cut in slices about }i inch thick, sprinkle the slices with a little salt, pile up on an inverted (turned upside down) dish, and place a weight on top to press out the juice. Let DEPARTMENT 9 177 stand an hour or more. Dip in beaten egg and crumbs or flour, and fry on both sides in lard or drippings. Season while frying. Serve hot. Egg plant may be baked. Do not peel, cut in halves, season with salt and pepper and bake about thirty minutes, basting fre- quently with butter. Or, scrape out the insides of the halves, mince together with a small onion, season with salt, pepper, chopped parsley and butter, mix with the same quantity of chopped cold chicken or other meat, pack into the shells, cover with crumbs, dot with butter and bake one hour in a hot oven. Serve hot with drawn butter. The egg plant may be parboiled, leaving it twenty minutes in rapidly boiling water before cutting it in halves. The stuffing can be varied, as by using tomato and stock instead of meat, and by adding cracker crumbs, etc. MUSHROOMS. Many people are prejudiced against fresh mushrooms because there are so many poisonous varieties. But mushrooms contain a large percentage of nitrogen, are therefore nourishing, and most of the edible ones have a delicious flavor. Care must be taken, however, that they are entirely sound and fresh, because many cases of illness have resulted from eating mushrooms that were decayed or worm-eaten. The common mushroom of the market is Agaricus campestris, found in the fall on rich, moist pastures in all parts of the world, and frequently cultivated. If boiled, make nice addition to soups, gravies, catsup and many fancy dishes. Best fried; remove the stalks, scald a few seconds, dry with a cloth, flour, season with pepper and salt, and fry five or six minutes in smoking hot fat. With steak or mutton chops are excellent stewed with butter, lemon juice, powdered herbs, and salt and pepper. Another important edible mushroom is the morel {Morchella esculenta), found in April and May. Is best stewed. Remove the foot of the stalk, wash and dry with a cloth. Cut in two or more pieces according to size. Put in boiling water, a few at a time, boil five minutes and drain. Then put on the fire with a lit- tle stock, butter, salt, pepper, and if desired, onion, cook five min- 178 DOMESTIC SCIENCE COOK BOOK utes and serve on buttered toast, garnished with slices of lemon.' Morels are often filled with a light bread forcemeat (chopped spiced meat), wrapped in thin slices of salt pork and baked half an hour, or stewed in stock one hour. Other edible varieties of mushrooms : The Horse Mushroom (Agaricus arvensis), firm, delicious and yielding abundant gravy. Its conical top has a red lining. The Hedgehog Mushroom (Hydnum repandum), with a yel- low, concave top. The Chanterelle (Cantharellus cibarius), yellow, funnel- shaped, and of a fruity smell. The Edible Pore Mushroom (Boletus edulis), having a red top and, instead of the lamallae, vertical tubes that separate easily from the cap and from each other. Boleti with a red tinge on the under surface should not be eaten. Those who like the flavor of mushrooms may dry them by put- ting on the stove in a saucepan. When the steaming stops, place on a shelf in a warm place until dry as bone, pulverize in a mor- tar, and keep in sealed jars in a dry place. 560. DEVILED MUSHROOMS. Chop 1 pint of mushrooms, season with salt and pepper, and a little lemon juice. Mix the yolk of 1 hard boiled egg with a raw one, stir in a cup of bread crumbs and i^ a tablespoon of butter. Fill baking shells with the mixture, cover with bread crumbs and bits of butter and bake until browned. 561. BROILED MUSHROOMS. Select large mushrooms, peel and cut off lower part of stalks, wash, drain on cloth, and season with salt and pepper. Broil on double gridiron over brisk fire and baste with oil. Dish on thin toast, pour melted butter over and serve. ^"[I^ ENTREES 4M .-x»^ <■»>'. SIDE. DISHES Department 10. THE word "entree" is French and means "entrance, introduction." An entree, therefore, is a subordinate dish served before or along with a principal dish, or between the heavier courses of an elaborate dinner. Small lamb chops, spring chicken, calf's brains, sweetbreads, etc., seem to be the most popular for the purpose. As these dishes are calculated as orna- ments rather than to satisfy hunger, they should be served very artistically. 562. CROQUETTES (FRENCH). The meat for croquettes should be chopped extra fine if fibrous, while sweetbreads, oysters and other soft materials should be cut into small cubes (dice) of uniform size. When well mixed with the other ingredients, use 1 large tablespoonful for each cro- quette. Roll lightly into a ball between the hands, then place on a board thickly and evenly spread with fine crumbs, roll the ball into cylinder shape, flatten the ends by striking with knife blade, lay in egg (or white of egg) beaten with a little water, wet all over with the egg, lift out carefully and roll again in the crumbs, until every part is well covered. The croquettes should all be the same size and shape, and should stand, without touching each other, about one hour before frying. Rice croquettes are made of equal parts of rice and meat, moistened with tomato. 563. CHICKEN CROQUETTES, Chop the cold meat very fine, mix with an equal quantity of smooth mashed potato, season with^ black and red pepper, salt, 179 180 DOMESTIC SCIENCE COOK BOOK butter and a little prepared English mustard (or a little curry powder), shape into cakes or cones, roll in egg and then in bread- crumbs and fry a light brown in very hot deep fat. The meat of turkey, veal, etc., can be used in the same way. 564. CHICKEN CROQUETTES— NO, 2. Make cream sauce of 1 small cup of milk, 1 tablespoonfui each of butter and flour over the fire. When cold, mix with 1 cup each of cold chicken chopped fine and bread crumbs, % can of mush- rooms, cut up, y2 small onion grated, % teaspoonful each of chopped parsley and salt, and half the quantity of white pepper. Mold into croquettes, put in well buttered pan and bake in a, hot oven. When cooked, arrange on a platter, pierce a hole in each, insert a sprig of parsley, and serve with a rich white sauce, or with- out, as preferred. Tomato catsup improves the croquettes. Lobster croquettes are made in a similar manner and deco- rated with lobster legs or claws. 565. MEAT AND RICE CROQUETTES. Take 1 cup meat of any kind, chopped fine, 1 cup boiled rice, 1 teaspoonful salt, 2 of butter, ^ cup milk and a little pepper. Boil the milk, add meat, rice and seasoning. When boiling add 1 well beaten egg and stir one minute. Shape after cooling and roll in beaten egg and crumbs, then fry. 566. SALPICON (FRENCH). A salpicon is a mixture of fruits all cut to the same size, sweet- ened with sugar and moistened with a little sherry. Maraschino (cherry cordial), or other cordial. Such fruits are grapes cut in two and seeded, bananas, oranges, pineapple, grape fruit, etc. "Salpicon" is also used as a name for a filling made of meats, bread crumbs and a sauce. 567. QUENELLES (FRENCH). These are small forcemeat balls (meat cheeped up with DEPARTMENT 10 181 spices), rolled in flour, boiled and added to fricassees and fillings, or uded as garnishings for fancy dishes. 568. RISSOLES (FRENCH). Roll good pie crust dough (puff paste preferred) one-eighth of an inch thick and cut into squares, triangles or circles of uniform size. In the center of one-half of the pieces place 1 teaspoonful each of any forcemeat or salpicon (chopped meat filling), moisten the dough along the edges, fit another piece of dough of the same size and shape over it and press the edges lightly together. Turn the rissoles in egg, roll in crumbs and fry in hot fat deep enough to cover. 569. MACEDOINE (FRENCH). A macedoine is a mixture : 1. A salad of string beans, green peas, carrots, turnips, beets, asparagus points, cauliflower and cel- ery root, all of similar size, boiled separately, well mixed, put in a nest of crisp lettuce leaves and covered with a French dressing. 2. The same vegetables treated in the same way, cut in fancy shapes if desired, mixed, seasoned with butter, salt and pepper, or with a white sauce. The vegetables may also be kept separate and used as garnishes around the meat. 3. A molded jelly containing a mixture of all sorts of fruit, fresh, canned or candied, all of nearly the same size, and flavored with Maraschino or Kirsch. 570. CHARTREUSE OF VEGETABLES. Line a plain mold with thin slices of bacon and the bottom also with carrots, turnips and potatoes, parboiled and cut in cubes (dice shape). Fill the center gradually with seasoned meat, edg- ing each layer with vegetable dice. When nearly full, cover with the dice, top with slices of bacon and put on the cover. Steam one and a half hours, turn on a platter and serve with a cream sauce. 571. TAMALES (SPANISH). Put 1 large chicken to boil in hot water, with 1 dessertspoon- ful of salt, 5 chopped onions, 1 breadcrust into which a clove of 182 DOMESTIC SCIENCE COOK BOOK garlic has been rubbed, 5 cloves, 5 allspice, 2 Chile red peppers and 1 stick of cinnamon. When the chicken is tender, take it out, pick all the meat off the bones and cut it into small pieces. Strain the broth and return to the fire with the meat and enough corn- meal to make a mush. After boiling ten minutes add the green corn scraped from 10 ears and 1% pounds of seeded raisins, also, if desired, 1 cupful of cooked green peas and string beans cut up. Add red pepper to taste and if the mush is not thick enough, add a little flour. Fill corn husks with the mush, tying them up care- fully. Boil half an hour and serve. 572. SALMON TIMBALES. Mince with a silver knife 3 cups of cold,. boiled, fresh salmon, and work into a paste with the minced "whites of 5 hard-boiled eggs, which should be. laid in icy water as soon as cooked. Sea- son with onion juice, butter, celery salt and paprika (Hungarian pepper), add % cup of white sauce, and beat in the beaten whites of 3 eggs. Fill into the buttered timbale molds (conical tin cups), place them in a pan with boiling water and bake twenty minutes in hot oven. Kemove the timbales from the molds, put on a hot platter, broad end down, pour a drawn butter sauce around, sprinkle the minced 5 yolks all over and serve hot. A great variety of timbales is possible with molds of various shapes and by using other materials, as macaroni laid in spirals or cut in neat rings, the centers being filled with forcemeat or a mixture of sweetbreads, mushrooms and-white sauce, or a crust of mashed potato filled with creamed fish, or any nice combination fancy may suggest. (See Recipe 159, page 55.) 573. BRAINS. All brains being similar in character, it does not matter much from what food animal the brains are taken. (1.) Stewed Brains. — Put the brains in salted water for two or three hours to get rid of the blood, and then boil thirty minutes in stewpan with enough water to cover. Pour the water ofif ; add 1 teacup of milk or cream, 1 pinch of salt, a little pepper and about DEPARTMENT 10. 183 ll/^-ounce of butter. Boil quickly ten or twelve minutes, add 1 teaspoonful of vinegar and serve. (2.) Forcemeat (finely chopped meat) of Brains. — Put the brains into a little warm water, let soak for three hours. Take out, clean and boil ; when cold, chop up small and pound in mor- tar with little flour, parsley (finely minced) ; salt and pepper to taste ; add enough egg to moisten, and make into small iDalls ;■ put into frying pan with a little butter or fat, and fry for about ten minutes, or until brown. Ready for use when taken out. 574. FORCEMEAT PATTIES. Roll out a puff paste about half an inch thick, cut in circular shape, six to eight inches across, or if for individual patties, three inches across. Then cut another smaller circle in the center two- thirds through, from three-quarters of an inch to one inch and a half from the margin. Brush the top with yolk of egg and bake thirty mintites in a hot oven. Do not open the oven door during the first fifteen minutes. Take out, run a knife blade under the smaller circle and lift it off carefully. Remove any raw parts in- side the patty, brush the inside with white of egg and return to the oven until brown. Put in the filling (hot forcemeat or vegeta- ble salpicon), put the cover in place and serve. 575. CHICKEN PATTIES. Mince fine the white meat of 1 cold boiled or roasted fowl after removing all the skin, and mix with half the quantity of minced ham. Put in a stewpan with half veal stock and half cream, the juice of I/2 a lemon, the skin of % a lemon minced, a roux made of 1 tabkspoonful each of butter and flour, rubbed to- gether, and salt and red or white pepper to taste. Put on the fire and cook ten minutes while constantly stirring. When cooked, should be of the proper consistency to fill easily into patty shells made of puff paste, through a hole in the top. 576. SWEETBREADS. Soak the sweetbreads in cold water two or three hours, changing the water several times, to extract all the blood, then 184 DOMESTIC SCIENCE COOK BOOK put on the fire with enough water to cover. Let come to a boil quickly; simmer about twenty minutes longer, take out and plunge into cold water. After five minutes take out and remove all the fibrous and veinous part, without, however, spoiling the shape of the sweet breads. If to be fried, cut with a silver knife into slices half an inch thick, dip in egg beaten with a little melted butter and chopped parsley, cover with crumbs, season with salt and pepper, dip in egg and roll in crumbs again, press gently into shape, let stand ten minutes or more and fry in boiling fat. (In batter if desired.) 5761/2- LOBSTER CUTLETS. Take 2 cans of lobster or the meat of a large fresh ope and cut into pieces %-inch square. Put in a stewpan a lump of butter the size of an egg and cook into it a small tablespoonful of flour and 2 rolled crackers, then add 1 cupful of good milk and 1 beaten egg; when it boils, add the lobster, stir and take off the fire. Butter a square tin pan and pour the mixture into it. It should be about 1 inch thick. When cold cut in squares, dip in beaten egg, then in cracker crumbs, put in a wire basket, plunge in hot fat and fry to a nice brown. Arrange on a hot platter, garnish with parsley, and serve. 577. LAMB SWEETBREADS SAUTES. Wash well in salted water and put in boiling water for fifteen minutes. Take out, let cool, trim and dry, and put in a frying pan, in which a little good butter is about to sizzle (boiling hot). Keep shaking the pan and tossing the sweetbreads so they be- come evenly and delicately colored, season with pepper and salt, dish up neatly, pour tomato sauce around, garnish with thin slice of lemon and a sprig of parsley and serve hot. 578. CALF'S HEAD A LA VINAIGRETTE. After a calf's head is boiled, take all the soft parts oflf the bones in neat pieces, split the tongue in two, divide the brains and ar- range all the parts artistically on a platter, garnish with parsley and serve hot, with a cold sauce consisting of 3 tablespoonfuls of oil, 1 of vinegar, 1 teaspoonful each of chopped onion, chopped parsley and capers, and 1 saltspoonful each of pepper and salt. Department 11. THE French word "dessert" is derived from "desservir," "to clean up the table," and means, therefore, the last course of the meal, which should be a happy "wind-up." Human ingenuity has devised a hundred kinds of dessert, so that a good housekeeper should never be at a loss for variety, but the simplest and most natural aiter-dinner dish consists of ripe, luscious fruit. It is important, however, that these dainties should not only be made of the best materials, but carefully prepared and tastefully served. This department comprises puddings and sauces ; also fruit dumplings, custards, blanc manges, jellies, creams, ice cream, water ices and sherbets. 579. BAKED APPLES. Pare and core apples of equal size, place in baking dish, sprinkle with powdered sugar, lemon juice and melted butter, bake as usual and fill centers with apricot sauce. Place in fancy dish, surround with border of milk rice, dusted with sugar and cinnamon, ornament with candied cherries, bits of candied ginger or candied pumpkin or melon, raisins or almonds, as preferred, and serve with apple syrup. Pears, apricots and peaches may be cooked in a similar manner. 580. BAKED APPLES— NO. 2. Pare and core cooking-apples of small equal size, place in baking dish, sprinkle with powdered sugar, lemon-juice and melted butter, put 1 teaspoonful of moist sugar in each cavity. Cover and put in moderate oven. When done, take out, to pre- vent the apples from losing their shape. Dish and fill the cavities with red currant jelly. 185 186 DOMESTIC SCIENCE COOK BOOK Syrup made of red currant jelly, a pat of butter and 1 glass of Madeira or Sherry may be brushed over the apples, which should then be placed in hot oven for a few seconds, and served imme- diately. The apples may be filled with nut meat and sugar, or chopped raisins and sugar, and each apple, when done, should be topped with a little meringue. 581. BAKED BANANAS. Strip the peel off the bananas and lay side by side in shallow granite baking pan ; sprinkle over each 1 teaspoonful sugar ; put a little water in bottom of pan and bake in brisk oven for about twenty minutes. Serve hot. 582. STEWED PRUNES. Thoroughly wash the prunes and cover with cold water. Let stand for several hours, over night if convenient; then set on back of range and let simmer (never boil prunes) for several hours. If wanted for sauce, add enough sugar to make the syrup rich and thick. Prunes make an excellent dessert when served with cream and sugar. 583. PEACHES AND CREAM. Do not cut peaches up in small pieces but only in halves ; re- move the stones, sprinkle with sugar, pour on rich cream and serve. 584. STEWED PEARS. Select 6 or 8 sound large pears; peel but do not remove the stems. Lay in cold water as soon as peeled. Cover with water in saucepan and boil until soft, with 2 ozs. of butter, a few cloves or a stick of cinnamon, and sugar enough to sweeten well. When soft, take out of syrup, brush with yolk of egg, sprinkle with powdered sugar and arrange in a dish, stems up. Add to the syrup % oz. of gelatine soaked in cold water. Cook five minutes, DEPARTMENT 11 187 strain and pour around the pears. The syrup may be colored with a little carmine or cochineal, if desired. 585. OLD MAID'S BAKED PEARS. Wash and dry fresh sound pears but do not break the skin. Place in baking dish with water enough to prevent burning, cover and bake forty minutes. Serve with rich sugar syrup. 586. PRUNE PUFF (SOUFFLE). Remove the pits and as much of the skin as possible from 1 pound of stewed prunes, press through a fine colander or sieve. Beat the whites of 4 eggs to stiff froth, add 1 cupful of fine sugar and beat again ; then add the strained prunes and beat until thor- oughly mixed, put in buttered baking dish and bake about half an hour. Serve with whipped cream or custard made with yolks of the eggs. 587. PRUNE PUFF— NO. 2. Cook and sweeten ^^ pound best prunes as for sauce. Remove the pits and beat fine with fork. White of 7 eggs beaten until stiff and dry, a pinch of salt, ^^ teaspoon vanilla extract. Add a little of the beaten egg gradually to prunes to mix well. Then the remainder of egg more rapidly. Bake in well buttered deep pudding dish about twenty minutes in moderate oven. Serve soon after removing from oven, with whipped cream and some kind of loaf cake. 588. CREAMED GRAPES. Make syrup by boiling without stirring 1 pound of sugar in 1 gill of water. When the syrup becomes brittle on being dipped into ice water, remove from fire and set in vessel containing boil- ing water, and stir in 1 tablespoonful of lemon juice. Wash and dry carefully good fresh grapes by rolling in a towel, dip each grape into the syrup and lay on waxed paper to dry. The grapes may be grasped with pincers or a wire, or toothpick may be run into them. 188 DOMESTIC SCIENCE COOK BOOK 589. GRAPE FRUIT. Cut the fruit in halves ac»Dss, not lengthways, remove the seeds and as much of the white membrane as can be taken away without mutilating the fruit, and put on ice before serving. Some prefer the fruit without sugar, but the seeds can be taken out and the spaces can be filled with sugar. Flavor of grape fruit best. 590. APPLE DUMPLING. Mix 4 cupfuls of flour, 2 teaspoonfuls of cream tartar and 2 of soda by sifting two or three times, rub in lump of butter the size of a walnut, stir in 2 cupfuls of sour milk, turn out on the board and work into smooth dough, roll out to }4 inch thickness, and cut in 4 inch squares, put part of 1 apple in middle of each one, bring corners together, pinch up openings and boil, bake or steam about one-half hour. Serve with cream and sugar if baked, and with boiled sauce if steamed or boiled. 591. THE TRILBY PUDDING. Use a well greased pudding dish, pare as many apples as will cover the bottom of the dish. Before putting in dish cut off tips and lay aside. Scrape out centers of apples, cut fine a few blanched almonds and add currants, sugar, and cinnamon. Mix and fill in the apples ; then put on the tips and set in dish. Take 1 cup of bread crumbs, yolks of 5 eggs, 1 cup of sugar, and add slowly the well beaten whites and pour over the apples. Bake in moderate oven one hour. The pudding should be served hot. Sauce for Pudding: Juice of 2 lemons, 1 cup of sugar, yolks of 2 eggs, 1 gill of water, set on stove. A little brandy added to filling of apples adds to flavor, but also good without brandy. 592. SMOTHERED APPLE PUDDING. Reduce to crumbs any stale light cake (bread will do but is not so nice). If very dry, steam first, and rub fine between the hands. Pare, core and quarter very tart apples and cut each quar- ter into 3 sections. Butter a granite pudding dish, cover bottom with layer o^ the slices, then a very light layer of crumbs, and so on, until the pudding is as large as needed ; make the last layer of crumbs a little thicker than the others ; cover with a tin or granite DEPARTMENT 11 189 cover and bake until the apples are well cooked. Stir together 1 cupful of sugar and y^ cupful of butter, spread over the top and return to oven, leaving off cover. When brown, spread over the beaten whites of 2 or 3 eggs into which powdered sugar has been beaten, return to oven and brown slightly. 593. APPLE CHARLOTTE. Cut off a stale, even-grained loaf of white bread, perfect slices J4 inch thick, cut these into strips 1^4 inch wide and of the length of the charlotte mold to be used. Also cut 1 for the bottom, I piece or several close-fitting pieces, according to size of the mold. Grease mold with melted butter ; dip the pieces of bread for the bottom in melted butter and place. Then dip and place the strips of bread around the inside of mold, overlapping each other. Fill mold with stiff apple sauce, passed through sieve and flavored with sugar, lemon and ground cinnamon. Cake crumbs may be used in this sauce. Trim the bread even, bake forty minutes in fairly hot oven. Turn out on hot dish, pour hot fruit syrup round, and serve at once. 594. APPLES AND RICE. Peel, halve and core 8 good-sized apples, put in stewpan with 3 ozs. butter, sift sugar over, sprinkle with minced rind of y^ a lemon, stew gently until tender, but not soft enough to lose their shape. Arrange in dish a bed of sweetened milk rice so as to form a high ridge in center ; arrange the apples on it, dust with grated nutmeg and pour over any kind of hot jam. 595. BAKED APPLE TAPIOCA. Pare and core 6 large tart apples, place in pudding dish and put 1 tablespoonful af granulated sugar in each apple. Then take 1 tablespoonful of pearl tapioca for each apple and put loose in the dish around the fruit. Pour on 3 tablespoonfuls of melted butter, add 1 teaspoonful of salt and 1 of ground cinnamon or cloves. Pour in 3 cupfuls of water, cover and bake in hot oven for about one hour. The tapioca should be soaked over night. 190 DOMESTIC SCIENCE COOK BOOK 596. TAPIOCA PUDDING. Soak 2 tablespoonfuls tapioca over night in enough water to cover it. Put 1 quart of milk in double boiler, beat the yolks of 4 eggs and 1 cupful of sugar, stir into the boiling milk until thick. Do not let boil again. Put tapioca into pudding dish, pour the hot custard over tapioca, mix together thoroughly and' bake one- half hour. Beat the whites of eggs to a stiff froth with 2/3 cupful powdered sugar ; spread over custard, return to oven and bake to a golden brown. Serve either hot or cold. 597. TAPIOCA ICE. Soak 1 cupful tapioca over night, in the morning bring to k boil, put in large cupful sugar and boil until clear. Free 1 good- sized pineapple from all specks and chop fine ; pour the tapioca Iboiling hot over pineapple, stir together, pour into molds or cups, and when cold serve with cream and sugar. 598. YORKSHIRE PUDDING. Make light batter of 5 tablespoonfuls flour with cold water. Add pinch of salt and 1 beaten egg. Beat six or seven minutes, pour into buttered tin and bake to rich brown in quick oven. Cut into squares and serve with roast beef. 599. RICE PUDDING SOUFFLE. One-half cupful rice cooked soft, in double boiler, with 1 pint milk, 1 tablespoonful butter and % cupful sugar. When soft, pass through sieve and add 4 well beaten eggs and piece of lemon when lukewarm. Bake in pudding dish, in moderate oven, fifteen minutes. Serve at once as it will fall if not used immediately. 600. BAKED RICE PUDDING. Put 2 cupfuls rice into 2 quarts of milk and bake one hour. Beat together 4 eggs, 2/3 cupful of butter, 2 cupfuls sugar ; stir into the partially cooked rice, add more milk, if necessary, and bake another hour. DEPARTMENT 11 191 601. RICE PUDDING WITHOUT EGGS. Put into pudding dish 1 cupful of rice and 3 pints of good rich milk, add 1 teacupful sugar and bake three hours ; stir thoroughly every ten or fifteen minutes. This is sometimes called creamed rice. 602. ENGLISH PLUM PUDDING. One pound of suet chopped fine; 1 pound flour, 1 pound of bread crumbs, 1 pound of sugar, 2 pounds of raisins, stoned and chopped, 2 pounds currants, picked, washed and dried, 1 pound figs, chopped fine, % pound mixed, citron and orange peel, sliced fine, 1 oz. mixed spice, 3 tablespoonfuls molasses, 4 beaten eggs, 1 tablespoonful salt. Mix together with 1 quart of milk, place in pudding bag and boil in water three hours and a half. Boil stead- ily to prevent the pudding from absorbing the water. 603. FIG PUDDING. One pound of figs, chopped fine, 1 quart grated bread, 1 cupful powdered sugar, i^ cupful butter, 4 beaten eggs and 2 cupfuls sweet milk; stir together, place in pudding dish and steam one and one-half hours. Serve with sauce. 604. FIG PUDDING— NO. 2. Chop 1 cup walnut meat, ^ cup of dates and 10 figs together. Mix Yz cup each of graham flour and sugar, pour into 1 quart boiling water, add 1 teaspoonful salt, and when boiling again add the nuts, cook and stir fifteen minutes more, and then form into molds. Serve cold with whipped cream. 605. CANADIAN FIG PUDDING. Chop 1 pound suet, 1 of figs, add 1 cup bread crumbs, Yz cup sweet milk, 1 of sugar, 3 eggs, 1 teaspoonful soda. Steam in mold two hours. Sauce. — ^Two cups fine white sugar, 2 eggs, 2 tablespoonfuls butter, 4 of brandy or wine. Stir butter and sugar to a cream, beat eggs and mix just before serving with 1 cup boiling Water or milk. 193 DOMESTIC SCIENCE COOK BOOK 606. FRUIT PUDDING. One cupful molasses, 1 cupful sweet milk, y^ cupful but- ter, 1 cupful stoned and chopped raisins, l^ cupful currants, 21^ cupfuls flour, y^ teaspoonful soda, J4 teaspoonful grated nutmeg and pinch of salt. Mix well, and steam two hours. 607. FRUIT PUDDING— NO. 2. Line a bowl with thin slices of bread and fill with fruit; ripe peaches are best. Soak 1 tablespoonful gelatine in i^ cupful cold water one-half hour, then add 2 cupfuls of sweet milk, 1 cupful of sugar, put in a saucepan and let boil, pour over the fruit and bread and set in refrigerator. Serve cold with whipped cream. 608. FRUIT PUDDING— NO. 3. Beat 4 yolks of eggs until light ; beat in 1 cupful of sugar and 1 heaping tablespoonful of cornstarch dissolved in little cold milk ; then stir in very slowly 1 quart scalding hot milk and keep stir- ring until it begins to thicken. Remove from fire and flavor with vanilla. In a pudding dish put layer of stale cake crumbs, then 3 sliced bananas, 2 sliced large oranges and pour the cooled custard over them. Spread over top a meringue made of 4 whites of egg and 4 tablespoonfuls of powdered sugar, sprinkle with chopped almonds if desired, and brown lightly in oven. 609. BLUEBERRY OR BLACKBERRY PUDDING. One quart berries, 3 cups flour. Mix together, add 1 cup mo- lasses, 1 tablespoonful soda, 1 teaspoonful salt, cinnamon, nutmeg and cloves to taste. Steam two and one-half hours. Serve with wine sauce. 610. STRAWBERRY PUDDING. Sprinkle lady-fingfcrs or stale sponge cake with chopped almonds. Line buttered pudding dish with this and fill with fresh, sugared strawberries. Beat % cup sugar with 3 yolks of eggs until light, add juice of 1 orange and pour on the fruit. Bake slowly until top begins to brown. Take from oven. Make a DEPARTMENT 11 193 meringue of whites of 3 eggs beaten to froth, add 3 tablespoon- fuls sugar, flavor with vanilla and spread over top. Stick a few blanched almonds into meringue and bake in slow oven until firm. 611. WIDOWS' PEACH PUDDING. Cut 1 pint peeled peaches into small pieces. Mix the peaches to a smooth batter with 1 cup milk, 1 pint flour, y^ teaspoonful salt, 2 of baking powder, 3 tablespoonfuls melted butter, y^ cup sugar and yolks of two eggs. Beat white of eggs stiff and add with fruit, then bake in mold. Place on dish and surround with hard sauce flavored with vanilla. 612. ICELAND PUDDING. Make a thin paste with cold water and 2 tablespoonfuls corn- starch. Pour over 1 cupful boiling water and cook clear. Add juice of % lemon, the stiff beaten white of 2 eggs, and 2 table- spoonfuls sugar. Beat until mixed, pour into circular mold and let it get cold. Turn over on plate, fill center with canned fruit (without juice,) and serve with boiled custard. 613. QUEEN OF PUDDINGS. One quart of milk, 1 cup sugar, grated rind of one lemon, 1 pint grated bread crumbs, yolks 4 eggs, 1 large tablespoon but- ter. Bake until solid like custard. Whip white of eggs stiff. beat sugar in teacup, over which has been strained the juice of lemon. Spread layer of jelly over the pudding. Pour over beaten white of eggs and brown slightly in moderate oven. 614. FARINA PUDDING. Same as Queen of Puddings, only instead of bread crumbs, use 1 cup farina after being cooked in double boiler. 615. NUT PUDDING. Beat 6 eggs separately. To yolks add 1^^ cups granulated sugar. To whites, beaten lightly, add 3 cups English walnut 194 DOMESTIC SCIENCE COOK BOOK meats, chopped. Mix together, stir in 1 teaspoonful vanilla, sift in 1 teaspoonful baking powder with 1 teaspoonful of flour. Bake. Serve with whipped cream. 616. SUET PUDDING. Two-thirds of cupful suet chopped fine, 1 cupful of molasses, 1 cupful of sweet milk, 1 cupful of stoned raisins, Yz cupful sugar, S cupfuls of flour, 1 teaspoonful of soda, 1 grated nutmeg. Mix all together thoroughly, put in pudding dish and steam three hours. Serve with sauce. 617. SUET PUDDING— NO. 2. Two-thirds cupful of suet chopped fine, 2/3 cupful of molasses, Yz cupful sour milk, li^ cupfuls of flour, 1 teaspoonful soda, 1 of cloves, 1 of cinnamon, 1 beaten egg, 1 cupful stoned raisins ; stir together and boil or steam for three hours. 618. GRAHAM PUDDING. One cupful of molasses, 1 cupful of sweet milk, 1 cupful of stoned raisins, 1 beaten egg, 1 tablespoonful melted butter, 1 teaspoonful soda, 2 cupfuls of graham flour ; put in pudding dish, steam two hours, and serve with sauce. 619. NEW ENGLAND INDIAN PUDDING. Pour over 5 tablespoonfuls Indian meal which has been wet with water lYs pints of boiling water and mix in 1 cupful mo- lasses, a little salt, 1 teaspoonful butter and 1 egg. Pour over about 1 pint of milk without stirring. Bake in slow oven four and one-half hours. 620. STEAMED INDIAN PUDDING. Mix together 2 cupfuls of meal, 1 of flour, 1 of suet chopped fine, 1 of stoned raisins, 1 of molasses, 1 of sweet milk; add % teaspoonful soda dissolved in hot water, and a pinch of salt. Put in buttered pudding dish, and steam three hours. DEPARTMENT 11 195 621. STEAMED INDIAN PUDDING— NO. 2. Beat together 2 eggs, 1 large cupful of light brown sugar, 1 cupful of stoned raisins or currants, 1 cupful flour, 2 teaspoonfuls baking powder and 1 of salt, then add enough corn meal to make stiff batter. Put in pudding dish and steam three hours. Serve with sauce. 622. BAKED INDIAN PUDDING. Boil 1 quart milk, and stir into it 2/3 cupful meal and let cook a few minutes, then take from fire, and when cool, stir in i/^ cup- ful each of sugar, molasses and butter, 1 tgg, 1 teaspoonful ginger, % teaspoonful cinnamon, and pinch of salt. Put in buttered pud- ding dish, and bake one hour. 623. BAKED INDIAN PUDDING— NO. 2. Beat 1 egg light, add 1 quart of milk, 1^^ cupfulsof brown sugar, 2 of stoned raisins, 4 apples pared and sliced, 1 cupful chopped suet, 1 pint Indian meal and 1 teaspoonful of salt. Bake in slow oven one and one-half hours, stirring occasionally. 624. BAKED INDIAN PUDDING— NO. 3. Boil 1 pint of milk and salt. Wet 1 cup of Indian meal with cold water, and stir into the boiling milk, also 1 cup of chopped suet or % cup of butter. Set to cool, then add 1 pint of milk, 3 eggs, 1 cup of molasses and 1 teaspoonful of cinnamon. Bake two and one-half hours. 625. CHOCOLATE PUDDING. One quart of milk and 3 ozs. grated chocolate, scalded to- gether ; when cold, add the beaten yolks of 5 eggs and 1 cupful of sugar. Bake twenty-five minutes. Beat whites of 5 eggs to a stiff froj;h with i/^ cupful powdered sugar; spread upon the pud- ding, place in oven and brown. 196 DOMESTIC SCIENCE COOK BOOK 626. CHOCOLATE PUDDING—NO. 2. Put J4 pound brol^en chocolate in stewpan with % pint of milk, and boil up. Melt 2 ozs. of butter in another stewpan, stir in 2 ozs. flour, cook short time, but do not let it take color; add 2 ozs. of cake crumbs, then the milk and chocolate, and work round and round with spoon over lire until the whole clings to the spoon. Let cool, then work in 4 yolks of eggs one by one. Beat the whites of eggs stiff, work in with % teaspoonful vanilla essence, pour into buttered plain mold, cover with buttered paper, Steam one and one-half hours, or bake one hour in moderate oven. Turn ©ut on hot dish, serve with chocolate sauce. 627. CARROT PUDDING. One-half cup currants, Yz cup raisins, 1 cup potatoes, 1 cup carrots grated, 1 teaspoon cinnamon, y^ teaspoon ground nutmeg, Yz teaspoon ground cloves, 1 teaspoon soda stirred in potatoes, 5 tablespoons flour, 5 tablespoons brown sugar, 2 tablespoons but- ter. Mix the flour, raisins and currants well ; steam three hours ; comes out like plum pudding. 628. DUCHESS PUDDING. Cream J4 pound of butter with ^ pound powdered sugar, adding gradually the yolks of 6 eggs ; stir in % pound of maca- roons lightly pounded and 3 tablespoonfuls orange marmalade. Beat the 6 whites of eggs stiff, add 1 teaspoonful of rice-flour and Y2 oz. of pistachios (Oriental nut) and mix all carefully. Butter any suitable mold, sprinkle bottom , With another Y2 oz. of pistachios and pour in the mixture. Steam one hour and fifteen minutes, drop out of the mold and serve with a hot sweet sauce. 629. BIRD'S NEST PUDDING. Pare as many large Greening apples as there are people to be served, take out core with apple corer, but do not cut entirely through the apple ; fill cavity with as much butter and sugar as it will hold, place the apples side by side in baking-pan (granite DEPARTMENT 11 197 one best), and cover with batter made of 1 pint sweet milk, 3 well beaten eggs, 1 tablespoonful sugar, 1/4 cupful of butter and enough flour to make batter of the thickness of cake dough. Bake in mod- erate oven until the apples are thoroughly done, and serve with hard sauce. 630. SPONGE PUDDING. Three cupfuls of flour, IV^ cupfuls of butter, 1 cupful of milk, 4 eggs, 1 teaspoonful soda, 2 teaspoonfuls cream tartar. Beat the butter, sugar and yolks of eggs together, put the cream tartar into flour, and soda into milk, mix all together, add the beaten whites of the eggs and steam two hours. 631. SPONGE PUDDING— NO. 2. Scald % cupful flour in 1 pint of milk, constantly stirring. When boiling remove from fire, and when cool, add Yz cupful each of sugar and butter, the well beaten yolks of 5 eggs, and finally the whites beaten lightly. Place the pudding dish in pan of boil- ing water and bake forty-five minutes. Serve with hard sauce. 632. ALMOND SPONGE PUDDING. Prepare nice sponge cake, stick full of blanched almonds, make custard, as for Floating Island, and pour over cake. A little wine can be added to the custard for flavoring, if desired. 633. CHOCOLATE SPONGE PUDDING. Make sponge cake as follows : Beat lightly 3 eggs, add 1 cup- ful sugar and beat for three minutes more, then add 1 cupful flour into which has been sifted 1 teaspoonful baking powder, stir well and add % cupful of boiling water, season with 1 tea- spoonful lemon or vanilla extract ; pour into square pan and bake in moderate oven. When cool cut into 2 inch squares and pour over a cream made as follows: Place in double boiler 1 pint of milk and when hot stir in % cupful of sugar into which has been 198 DOMESTIC SCIENCE COOK BOOK mixed 1 tablespoonful cornstarch and 1 bar unsweetened choc- olate grated fine and 1 small lump of butter. Stir until smooth and pour over the squares. 634. PEACH SPONGE. One-half package gelatine, 1 pint canned peaches, the whites of 5 eggs, 1 scant cupful of sugar, 1% cupfuls of water. Soak gelatine for two hours in ^ cup of water. Boil 1 cupful of water and sugar fifteen minutes. Mash peaches fine and put in syrup. Cook five minutes, stirring all the time, then ptit in gela- tine and cook five minutes. When nearly cool stir in whites of eggs. 635. CORN STARCH PUDDING. Put into double boiler 1 quart of milk and let come to boil. Beat together 5 tablespoonfuls corn starch, 3 eggs, and 1 cupful of sugar, stir into the boiling milk and cook five minutes; pour into mold or cups and serve cold with whipped cream. 636. PUFF PUDDING. Beat yolks and whites of 6 eggs separately, mix the yolks with 12 heaping tablespoonfuls of flour, 1 quart of milk and ^ tea- spoonful of salt, stir in the whites, and bake in hot oven. 637. SNOW PUDDING. To % package of gelatine dissolved in 1 cup of cold water add 1 cupful of boiling water, 1% cupfuls of sugar, the juice of 1 lemon and the whites of 4 eggs well beaten! Beat until light and serve with boiled custard made of the yolks and 1 pint of milk, flavored with the grated rind of the lemon. 638. BLACK PUDDING. One cupful of molasses, 1 of butter, 1 of sugar, 1 of sour milk, 3 of flour, 4 eggs, 1 grated nutmeg, and 1 teaspoonful soda. Beat the butter and sugar together, add the eggs and molasses, then the sour milk and the soda dissolved in a little hot water, stir in DEPARTMENT 11 199 the flour, put in buttered pudding-dish, and steam two hours. Serve with wine sauce. 639, MINUTE PUDDING. Let 1 quart of milk come to boil, add a little salt, then stir into the milk 4 tablespoonfuls flour, and 3 beaten eggs ; cook for four or five minutes. Serve with cream and sugar. 640. MOUNTAIN DEW PUDDING. Mix 3 rolled crackers, 1 pint of milk, the yolks of 2 eggs and 1 teaspoonful of butter, bake half an hour. Put on top the whites beaten stiff with 1 cup of sugar and bake fifteen minutes. 641. EGG PUDDING. Put 1 quart of milk in double boiler and let come to boil ; mix 9 tablespoonfuls of flour with 1 pint of cold milk, and stir into the boiling milk and let remain on fire untiL well cooked. Beat the yolks of 1 doz. eggs, 6 tablespoonfuls of sugar, and 3 of melted butter. Take boiler from fire, stir in the eggs, sugar, etc., beat the whites of the eggs and stir in. Butter pudding dish, pour in the mixture, set the dish in pan of hot water, and bake one hour, oven moderately hot. Serve with sauce. 642. CABINET PUDDING, Cover the bottom of a 2 quart pudding dish with layer of stale cake, sprinkle over 1 spoonful of chopped citron and bits of butter, then another layer of cake, citron and butter, until the dish is 2/3 full. Beat together 3 eggs, 1 wineglassful of brandy, the rind and juice of 1 lemon, % cupful of sugar, unless the cake is too swieet, and 1 quart of milk ; pour over contents of the pudding dish and bake one-half hour. 643. PRUNE PUDDING. Wash 1 pound of best prunes, cover with water, and steam until tender ; stone and chop fine, and then add 1 cupful of granu- 300 DOMESTIC SCIENCE COOK BOOK lated sugar. Beat whites of 4 eggs stiff and add the prunes gradually, beating continuously. Then put in covered dish, bake for fifteen or twenty minutes, in hot oven, take off cover and bake for a few minutes longer until brown. Serve with whipped cream or white cream sauce. 644. CHERRY PUDDING. Bring to a boil in double boiler 1 pint milk ; add 1 pint bread crumbs, butter' the size of an egg, pinch of salt, 3 well beaten eggs, 1 cupful sugar, 1 pinch ground cinnamon, 2 cupfuls pitted cher- ries. Stir well, pour into buttered pudding dish ; bake one hour. 645. ORANGE PUDDING. Put 1 quart of milk in double boiler, place over fire, when hot stir in 4 tablespoonfuls cornstarch dissolved in water, the well-beaten yolks of 2 eggs and lJ/$ cupfuls sugar. Pour the cus- tard over 6 sliced oranges, cut and sugared two hours before, cover with well beaten white of 2 eggs, place in oven and brown slightly. 646. RHUBARB PUDDING. Peel and cut into inch lengths, 1^ dozen stalks rhubarb, put in stewpan, add 1 quart of water and boil until tender, but not long enough to break the pieces. Then drain, dry, mash and sweeten with light brown-sugar. Mix thoroughly with 1 pint of boiled rice, press into cups or one large mold and set away to cool. When cold serve with whipped cream. 647. POOR MAN'S PUDDING. Use 1 cupful suet, 3 cups flour, 1 egg, 1 cup molasses, 1 cup raisins (seeded), 1 teaspoonful soda dissolved in 1 cup sweet milk; spices to taste. Steam three hours ; serve with liquid sauce. 647>4. COCOANUT PUDDING. Take 1 quart of sweet milk, 1 cup powdered sugar, whites of 10 eggs, 10 tablespoons grated cocoanut ; bake one hour in a slow oven with even fire. To be served cold with sugar and cream. DEPARTMENT 11 301 648. GREEN CORN PUDDING. Grate the corn of 1 dozen ears of tender green corn, add 1 quart of sweet milk, 3 tablespoonfuls of flour dissolved in a lit- tle milk, 1/3 cupful butter, 4 well beaten eggs, salt and pepper to taste. Bake in a hot oven one hour. Serve with sweet sauce. 649. LEMON TOAST. Beat yolks of 3 eggs until light and add 1% cupfuls of sweet milk and pinch of salt. Dip slices of stale baker's bread in egg and milk, and fry to nice brown in equal parts of lard and butter. Arrange the fried toast on platter and cover with dressing made as follows : Beat whites of 3 eggs until stiff, add V^ cupful of fine white sugar and juice of 1 lemon. Beat together, with 1 cupful of hot water. Pour over toast and serve at once. 650. ESQUIRES. (Excellent way of using up stale bread.) Cut ^2 loaf of stale white bread into slices y^ inch thick. Boil up 1 quart of milk sweetened to taste and flavored with vanilla. Let get cold and soak the bread in the milk a short time. Beat up 3 whites and 1 yolk of egg with little salt, dip the bread slices in this, and fry in hot butter or lard to light golden color, drain on paper, sprinkle with sugar and ground cinnamon mixed, pile up in dish and serve hot, together with sauceboat of custard made of the remaining yolk of egg and milk, and a little cornstarch. 651. FRUIT SAUCE. Boil berries or any other fruit until soft, rub through sieve and add enough sugar to sweeten ; boil until clear. Nice for corn starch pudding, blanc mange, or plain steamed puddings. 652. FRUIT SAUCE— NO. 2. (For simple puddings.) Beat well 4 eggs. Work smooth' with little water 2 teaspoon- fuls of flour, add to the eggs, also 1/4 pound of sugar and 1 pint 303 DOMESTIC SCIENCE COOK BOOK of fruit juice. Put on fire and stir gently until light and frothy. Serve at once. Raspberry, red or white currant, cherry juice, apple or pear cider, apricot jam, or any similar fruit preparation may be used in this way, and flavored to taste with a glass of brandy, sherry or an essence. 653. BUTTER SAUCE. (Nice for boiled puddings.) Work to a cream % pound butter, stir in 1/4 pound of pow- dered sugar and 1 wineglassful brandy or rum. When smooth, pour around the pudding or serve separately. 654. PLAIN SAUCE. Beat together 1 cupful sugar and the yolks of 2 eggs ; add the whites beaten to a stiff froth ; flavor with 1 wine glass of wine, or with grated nutmeg, add 1 small teacupful boiling water, and stir until smooth. 655. WINE SAUCE. Put 1 teacupful water into saucepan and let boil ; beat 1 cupful sugar, 2 tablespoonfuls of butter, 1 tablespoonful flour and the yolk of 1 egg ; stir into boiling water, and when cooked and slight- ly cool, add 1 gill of wine. 656. VINEGAR SAUCE. Take 1^^ cupfuls of sugar, 2 tablespoonfuls flour wet in a little water, 2 tablespoonfuls vinegar, grated nutmeg to taste, pinch of salt ; mix well together, pour over 1^ pints of hat water, and let boil ten minutes. 657. QUICK SAUCE. Make syrup of 1 cupful of sugar and % cupful of water over fire, -and when clear, stir in % cup or more of fruit juice or jam, or 1 wineglassful of wine, brandy or cordial. The sauce may be varied by finally adding 1 or 2 beaten yolks of egg, but it must not boil again after adding the egg. Serve hot. DEPARTMENT 11 303 658. BRANDY SAUCE. Heat 1 tablespoonful of flour in saucepan without coloring it, work into it 3 ounces of good butter, stir in 1% cups of boiling water and 1 tablespoonful moist sugar, boil gently ten minutes, pour in 1 wineglass of brandy, and serve. 659. BRANDY SAUCE— NO. 2. Dissolve 1 cupful of sugar in boiling water. Add slowly 1 large tablespoonful of cornstarch dissolved in a little cold water, stir until clear, take off the fire and just before serving, add % a wineglass of brandy. Serve hot. 660. LEMON SAUCE. Take 1 large tablespoonful of butter, 1 of flour, and 1 cupful of sugar ; beat together to a cream, then pour over it 1 cupful of boil- ing water, taking from the fire ; add 2 tablespoonfuls melted but- ter. Flavor with lemon. 661. CHOCOLATE SAUCE. Put 4 ozs. of grated chocolate, 2 ozs. of icing sugar and 3 gills of water over the fire, stir until it boils. Mix 1 oz. of corn- starch with a gill of cold Water, add the chocolate ; bring to boil again, let simmer five minutes. Pour through a cloth, return to saucepan, add 1 tablespoonful of brandy and 1 teaspoonful of vanilla essence. Keep hot. 662. CUSTARD SAUCE. Put 1 pint of milk into double boiler and let come to the boil. Beat the yolks of 5 eggs, 1 small tablespoonful of corn starch, 1 cupful of sugar; stir it into the milk and cook for three or four minutes ; flavor with lemon or vanilla, and use when cold. 663. CARAMEL SAUCE. Put 1 cupful of sugar into small saucepan and add 1 lump 204 DOMESTIC SCIENCE COOK BOOK of butter size of an egg; let boil for ten minutes; then add 1% cupfuls of water, and 1 beaten egg, stirring all the time. 664. SAUCE FOR PLUM PUDDING. Take 2 cups of sugar, 2 eggs, butter the size of 1 egg, 2 table- spoonfuls of flour, Yo teacupful of cold water; beat all together and pour into a pint of boiling milk or water; flavor with wine or brandy. A delicious sauce. 665. COFFEE SAUCE. Pour % pint of boiling wiater over 2 ozs. of fine-ground roast- ed coffee berries. Cover and let stand on stove fpr few minutes. Strain and sweeten with plain syrup. Mix 1 dessertspoonful of arrowroot-flour or corn starch with 1 small glass of brandy or Kirsch, add and let simmer five minutes and serve. 666. SAUCE FOR SUET PUDDING. One-half cup of butter, 1 cup of sugar, beaten to a cream ; add the beaten yolk of 1 egg, grate in % a nutmeg, then stir in 1 table- spoonful of boiling water, and flavor with a little wine or brandy. Place where it will keep warm and just before serving add the well-beaten white of 1 egg. 667. SNOWFLAKE SAUCE. Take 1 cupful of milk, put in stewpan and bring to boiling point ; then stir in 1 cupful of sugar which has been thoroughly- mixed with 1 tablespoonful of flour or cornstarch, and when thick add 1 tablespoonful of butter or 2 of thick cream. Set away to cool, and when cold, whip in the well beaten whites of 2 eggs and beat all to creamy foam. 668. SNOW SAUCE. Cream together 1 cupful of sugar and 14 cupful of butter ; heat 1 cupful of milk, thicken with 1 spoonful of flour mixed with cold water, being careful to avoid lumps, and when thick set away to DEPARTMENT 11 305 cool. When cold add the creamed butter and sugar and beat; then add the beaten whites of 3 eggs and beat all to a froth. Flavoring may be added if desired. 669. HARD SAUCE. . Stir % cupful of butter together with 1 cupful of sugar, until light and creamy. Flavor to taste. A great improvement on this old standby is beating into it a white of egg, beaten stiff, and flavoring with % teaspoon of vanilla or with ripe raspberries or strawberries. 670. HARD SAUCE FOR SUET PUDDING. Beat together the whites of 3 eggs and 8 tablespoonfuls of sugar. Stir in 3 tablespoonfuls of best currant jelly. 671. BOILED CUSTARD. Scald 1 quart of milk in double boiler. (The scalding point is reached when the water in the outer vessel comes to a boil.) Stir in the yolks of 4 eggs beaten together with from 3 to 4 tablespoon- fuls of sugar according to the degree of sweetness desired, and a little salt. Stir until it begins to thicken, but do not let boil. If quick service is necessary, a little cornstarch beaten with the egg and sugar will hasten the cooking and will prevent curdling. When done, remove from fire, pour into cold dish, and flavor with lemon or vanilla. The richness of the custard depends on the number of eggs used. If the custard is to be uesd as a sauce, it must be thin enough to pour, and should be taken from the fire sooner. It will thicken considerable while cooling. There are innumerable ways of varying or using custard, as by stirring in apple sauce, a fruit jelly, melted chocolate, shredded cocoanut, boiled rice, rice flour or tapioca, chopped almonds or nuts, or by pouring it over sliced apples, bananas, oranges or over macaroons, and by putting a meringue on top. Boiled custard is done, when a silver knife thrust in comes out thickly coated. 206 DOMESTIC SCIENCE COOK BOOK 672. BAKED CUSTARD. Make boiled custard as directed above, using 4 eggs or more, and adding a little nutmeg to the other flavoring. Then pour into cups, place in baking pan holding boiling water, and bake twenty minutes in moderate oven. Serve cold. Baked custard is done, when a silver knife thrust in comes out clean. 673. ORANGE CUSTARD. Sweeten the juice of 6 large oranges to taste, using not less than Ys cupful of sugar, stir over fire till hot, skim carefully and cool. When nearly cold, add yolks of 6 eggs well beaten with Yz pint of cream. Stir over fire until thick. Serve cold. If desired, the whites of the eggs, beaten stiff with % cup of powdered sugar, may be put on top. 674. TOMATO CUSTARD. Stew 1 quart of tomatoes, fresh or canned, remove the seeds by straining, stir in 3 whole eggs beaten with % teacup of pow- dered sugar, add 1 tablespoonful butter, pinch of salt and white pepper, bake in hot oven about twenty minutes. Serve either hot or cold. 675. POP CORN CUSTARD. Take 1 quart freshly popped corn, put on pastry board and roll fine ; break 5 eggs in stirring bowl, beat light, then add 1% cupfuls sugar, lump of soft butter size of a walnut, 1 teaspoonful of salt and 1 quart of sweet milk. Beat together, add the pop- corn, bake about half an hour and serve cold. 676. FLOATING ISLAND. Put 1 quart of milk in double boiler, beat the yolks of 6 fresh eggs with 1 teacupful of sugar, and add to the milk when scald- ing; flavor with 2 teaspoonfuls of lemon or with vanilla. Do not let boil. Set aside to cool. Beat the whites of 6 eggs to stiff DEPARTMENT 11 307 froth with 2 tables'poonfuls of sugar ; pour the cold custard into dish lined with macaroons, put the snow on top, and decorate with bits of brightly colored jelly. 677. RICE SNOWBALLS. Boil 6 ozs. of rice in 1 quart of sweetened milk in double boiler, flavoring with vanilla, lemon peel or almond paste, and adding more hot milk or water as required. When the rice is soft, pour into teacups or molds. When cold turn out on deep glass dish, pour 1 pint of boiled custard around and place a little bright colored jelly or preserve on top of each ball of rice. The custard should be flavored the same as the rice, if at all. 678. BLANCMANGE. Put into double boiler 1 quart of sw'eet milk, and let come to a boil. Beat together 4 eggs, 4 tablespoonfuls of corn starch, J4 cup of milk, and add to the boiling milk. Cook for few minutes, dip cups in cold water, then fill with custard ; when firm turn out and serve with cream and sugar or with raspberry syrup. Raisins, currants or candied fruit make a nice addition. 679. BLANC MANGE— NO. 2. Cover y2 package of gelatine with water. After two hours stir in % cup of sugar and 1 pint of milk scalding hot, but not boiled. When the gelatine is dissolved, strain, flavor with va- nilla, pour into mold wet with cold water, let cool and put in the refrigerator. 680. CHOCOLATE BLANC MANGE. Put into double boiler 1 quart of milk. Dissolve 1 bar of good chocolate, add ® beaten eggs, 4 tablespoonfuls of sugar, and 3 heaping tablespoonfuls corn starch. Add to the boiling milk and boil ten minutes. Rinse a mold with cold water, pour in blanc mange and when firm turn out and serve with cream and sugar. 208 DOMESTIC SCIENCE COOK BOOK 681. CHOCOLATE BLANC MANGE— NO. 2, Put 2 quarts of milk in double boiler and let come to a boil ; grate % cake of good chocolate and boil for one hour. T%ke 1 box of gelatine, dissolve and add to the milk, sweeten with 2 cups of sugar, flavor with vanilla, strain and put into a mold. 682. BANANA BLANC MANGE. Boil 1 quart of milk, stir in 2 oz. sugar, and 2 oz. corn-starch wet with a little cold milk. Stir over fire till thick, add 2 yolks of egg and % teaspoon vanilla essence. Let the eggs bind and put aside to cool. Peel and slice 2 banlinas, mix in with above^ Fill into one or two wetted. molds, put on ice. When set, immerse the mold in warm water, turn out on cold dish and serve with cold fruit syrup. 683. RED PUDDING. Favorite dish in Scandinavia and Germany. Popular and re- freshing. Pick and wash 1 quart each of ripe red currants and raspberries. Put on fire with 1 cup of water, bring to boil and simmer until soft., Press through jelly-bag, sweeten juice, add 2 heaping tablespoonfuls corn starch, rice flour or farina, and bring to boil again. Pour into molds rinsed with cold water, and when cold, serve with cream or vanilla sauce. Other fruit may be used in the same way, also rhubarb. 684. FLUMMERY. Soak 1 ounce gelatine in 1 cup cold water two hours. Scald 1 cup of milk in double boiler, and stir into it the gelatine, ^ cup of sugar and 2 ozs. almond paste rubbed smooth with a little rose water. Stir over fire until the ingredients are well dis- solved, then strain through thin muslin. Set aside until cold, add gradually 1 pint of cream, 1 spoonful at a time. Beat long and hard. Wihen thick and stiff turn into wet mold and set in the ice to form. • 685, MOONSHINE. Beat the whites of 6 eggs to stiff froth and add, gradually, 6 DEPARTMENT 11 209 tablespoonfuls or more of powdered sugar, beating not less than thirty minutes. Then beat in 1 heaping tablespoonful of pre- served peaches cut in tiny bits, or Yz cup of jelly, and set on icfe. Serve on saucers, with sweetened vanilla cream. 686. VELVET PEACH. Add 1 quart sweet cream, % cup sugar, 4 drops almond extract to 1 box gelatine dissolved in hot water. Cook until smooth, over boiling water. Add 1 glass white wine. Place about sides of a mold, pared and halved peaches, and pour in the "velvet" and place on ice until cold. Serve with boiled custard sauce flavored with vanilla or strawberry. 687. ORANGE JELLY. Soak Vz box of gelatine in i^ cupful water twenty minutes, add 1 cup boiling water, and when dissolved, add 1 cupful sugar, the juice of 6 oranges and 1 lemon. Strain, pour in mold rinsed in cold water, and chill. 688. PINEAPPLE JELLY. Pare medium-sized pineapple, grate, put in 1 quart of water and boil fifteen minutes ; add 1^ cupfuls sugar, and 3/3 box of gelatine, dissolved in little cold water. Strain through flannel bag, put into molds and set in cold place. 689. LEMON JELLY. , Soak 1 box of gelatin in 1 cupful cold water over right. In morning grate rinds of 2 lemons, add juice of 4, and pour over it 1 pint of boiling hot water, 2 cupfuls sugar, and when dissolved, the gelatin. Strain and set away for three hours. 690. WINE JELLY. Boil up J4 pound sugar and thin rind of 1 orange and 1 large lemoii in 1 quart water. Add juice of the fruits, ll/^ gills of sherry or good white wine -and 1/3 oz. of coriander seed, and set 210 DOMESTIC SCIENCE COOK BOOK aside to cool. Beat the whites and shells of 2 eggs, stir into syrup. Add 3 oz. best gelatin, previously soaked in cold water and well strained. Return to fire and stir until boiling. Let simmer until gelatin is dissolved. Pass through jelly-bag or fine cloth well rinsed in boiling water. Pass several times, until perfectly clear. Pour into molds, set to cool. When set, immerse the molds in warm water^ turn out on cold dish and serve. 691. WINE JELLY— NO. 2. Soak Yz package of gelatin in % a pint cold water about two hours and pour into 1 pint boiling water. When boiling, add j4 pint of wine, 1 cup sugar, juice and thinnest part of the rinds of 2 or 3 lemons (being careful not to cut the white part, it is bit- ter), and 2 teaspoons caramel. Stir well, boil up, strain through very fine linen napkin and mold. Set on ice. 692. NUT WINE JELLY. Soak 1 tablespoonful gelatin in cold water and pour into 1/3 cup boiling water. When dissolved, add 1 scant cup sugar and stir until dissolved. Then add 1 wineglassful sherry, and juice of 2 oranges and 1 lemon. Pour ^^ of this into shallow dish, and, when set, decorate with, almonds, halves of walnuts or other nuts. Pour on the remaining liquid, chill and cut in squares containing one nut each. Serve with whipped cream. 693. MIXED FRUIT JELLY. Dissolve iy2 pint wine jelly. Place a copper jelly mold in pan of broken ice, pour in little jelly and let set. Then arrange on top of it slices or halves of peaches, green gages, apples, bananas, or strawberries, raisins, etc., or a mixture of all, in a nice looking layer, then pour on enough jelly to just cover the fruit. When this is well set, another layer of fruit, and so on. Be sure every piece of fruit is dry. If not, wipe it dry. Put the mold on ice, until fully set. Immerse in tepid water, turn out on a folded napkin or silver dish, and serve. DEPARTMENT 11 311 694. STRAWBERRY JELLY. Lightly mash 14 pound of small fresh straw'berries in earth- en pan, pour over a syrup (made of % pound of sugar and 1 pint of water, and cooled off a little), cover with strawberry leaves and let stand for one hour. Put 2 ounces soaked gelatin in stewpan ; add 1 pint water, the juice of 1 lemon and the syrup strained from the strawberries. Clarify with 2 whites of eggs, strain through jelly-bag until transparent. Put mold on ice, pour in a little of the jelly and let it run over every spot of the mold inside. Place nice, large strawberries in the mold as a decoration and pour the jelly in when cold enough. When ready to serve, turn out on cold dish. 695. APPLE AND STRAWBERRY JELLY. Wash strawberries carefully, put in stew pan, cover with boil- ing water and let simmer for eight minutes. Drain in jelly bag, bottle, cork tightly and put away for the fall season. Then cook apples as for apple jelly, take equal quantities of apple and straw- berry juice and boil twenty minutes with 1 cup of sugar for every cup of juice. 696. JELLIED APPLES. Pare and core tart apples, put in granite baking pan and put over each 1 tablespoonful of white sugar. Pour about 1 quart of water into pan and bake until apples are tender, basting occa- sionally. Take apples out of pan with pancake turner and place carefully in glass dish. Soak ^/^ package gelatin in % cupful of cold water a few minutes, then pour over it little hot water to dissolve it, the juice of 2 lemons, 1 teacupful of sugar and juice in which the apples were baked. Set on the fire and bring to boil, then strain over the apples and set on ice until jellied. Serve with whipped cream. 697. WHIPPED CREAM. For whipped cream take good, sweet cream, which in summer must not be more than twenty-four hours old. Put on ice several hours before whipping, and if possible, whip in a bowl standing 312 DOMESTIC SCIENCE COOK BOOK in cracked ice, as it saves time. Beat with wire whip or Dover beater. For sweetening add finest powdered sugar just before beating. Whipped cream should be drained; the liquid cream forming again at the bottom of dish, should not be used with the froth. Extra rich cream may be diluted with rich milk. Where very light, frothy cream (syllabub) is desired, the cream may be diluted still more, but the froth must then be re- moved from top as it forms and piled up in a fine strainer. For decorating creams use colored granulated sugar, either mixed, or in stripes of varying colors. The sugar is colored by rolling a little of it at one time on stiflf paper, on which a few drops of vegetable or fruit coloring has been sprinkled. Flavoring, such as vanilla essence or Maraschino, should be added before beating, but if for any reason it must be added later, mix with dissolved gelatin that has begun to set. Lemon rind is pounded fine and thoroughly mixed with the other sugar. Devonshire Cream (commonly called scalded cream). Put fresh (sweet) milk in pan, set on top of another pan filled with boiling water, which steams or scalds the milk, bringing the cream quickly to the top. Skim off the thick, clotty cream only, for use. An excellent substitute for whipped cream. 698. CHARLOTTE RUSSE, Put 2 cupfuls of milk into saucepan, and let come to boil. Beat the yolks of 4 eggs and 4 tablespoonfuls of sugar, stir into the boiling milk, and when thickened set the custard away to cool. Soak 3^2 box of gelatin in 1 cupful of warm water. Beat the whites of 5 eggs to stiff froth, add 1J4 cupfuls of pulverized sugar. Whip 2 cupfuls of pure cream, put into the custard; add flavoring to the beaten whites of egg and mix with the custard, and last of all add the gelatin dissolved, stirring thoroughly. Line the Charlotte russe mold with lady fingers or strips of cake, pour the custard into it and set into ice chest two or three hours. A simpler filling is made by adding to pint of cream beaten stiff, 1 tablespoonful powdered sugar. Flavor to suit, as 1 table- spoonful cordial, or 1 teaspoonful vanilla, and then beating in little by little, }i an oz. of gelatin soaked and dissolved in water. DEPARTMENT 11 313 t In lining the^ mold great ingenuity can be displayed, as by using strips of iced flat cake, and showing alternately the iced and the brown side. The mold should be lined with paper, bot- tom and sides, before putting in the cake, and a piece of cake of the same size and shape as the bottom, and cut in triangles, may be fitted in first. 699. SPANISH CREAM. Dissolve % box of gelatin in little warm water. Put IV^ pints milk in double boiler, beat the yolks of 3 eggs with 3/3 cup of sugar, add to the milk and boil for few minutes, then add the gelatin. Take from the fire and stir in the beaten whites of 4 eggs, put into a mold, and when cold serve with whipped cream. 700. RUSSIAN CREAM. The Jelly: To 1 package of gelatin add 1 pint of cold water, when dissolved add 1 pint of hot water, 2 cups of sugar, and the juice of 6 lemons, stir slowly until well dissolved, then strain into molds. The Cream: Cover 1 package of gelatin with cold water, when dissolved add 1 cup of fresh sweet milk, 1 cup of sugar, heat to boiling point, stirring frequently. Then set away to cool. Whip 1 quart of thick cream until light, beat the whites of 6 eggs and add both to the mixture. When cool flavor with vanilla. Place the jelly in bottom of the molds, and when stiff and cold add the cream ; turn out of the molds and serve in slices. 701. FOOD FOR THE GODS. Take 1 pint of pure rich cream whipped stiff with little pow- dered sugar and vanilla essence, 1 pint of grated black bread (Pumpernickel is best), 1 quart of cooked cherries (or preserved strawberries or raspberries). Put alternate layers of bread, cherries and whipped cream in glass dish, having layered whipped cream on top. Sprinkle the top with powdered sugar. Put on ice for half an hour and serve at once. 314 DOMESTIC SCIENCE COOK BOOK 702. FOAM OF ROSES. (Good for using up whites of egg.) Dissolve % oz. of red gelatin in 1 cup of white wine or cider, add 1 cup of raspberry or cherry juice, the juice of 2 lemons, the rind of % a lemon, bruised in sugar, y2 cup of sugar. Stir until the mass begins to thicken, then mix in the whites^ of 5 eggs well beaten, and put in glass dishes. By substituting white gelatin for red, and whipped sour or sweet cream for cherry juice, and omitting the lemon juice, a white foam of roses is made, which may be put below the red. 703. ROMAN CREAM. Blanch and peel 3 ozs. of best sweet almonds and 1 oz. of bitter almonds, dry thoroughly and chop quite fine. Boil up 1 pint of milk. Put the almonds in copper pan on fire and brown lightly, constantly stirring. Add the' almonds and 4 oz. of sugar to the milk, keep boiling, stir in the yolks of 4 eggs. As soon as they bind, remove quickly from fire and pass through fine sieve. Strain into this 1 oz. of gelatin dissolved in little cold water, add 1 tablespoon orange-flower water and set to cool. Whip li^ gill of cream and work lightly into the cold mass. Mix well with wooden spoon, and pour into mold. Put on ice. When set, turn -out, garnish with preserved fruit. 704. BAVARIAN VANILLA CREAM. Put 2 ozs. of sugar or more, % pint milk and 2 inches of a vanilla pod in stewpan and bring to boil slowly. Stir 4 yolks of eggs in bowl, gradually pour boiling milk over, constantly stir- ring, return to stewpan. Stir over fire until it thickens, take out vanilla and pass through fine sieve. Dissolve ^ oz.'of gela- tin in % gill water, strain into milk, mix well, let cool and add 14 pint of whipped cream. Fill into mold, place mold into basin and surround with crushed ice. When set, immerse mold in warm water, turn cream out on dish, and serve at once. For decoration, a neat design may be laid out in preserved fruit or DEPARTMENT 11 215 nuts on the bottom of the mold, before pouring in the cream. Or sprinkle with colored, granulated sugar. With the cream a white of egg whipped stiff may be added. The stick of vanilla may be used the second time. During hot weather the quantity of gelatin should be a little larger. 705. BAVARIAN CHOCOLATE CREAM. Soak % oz. gelatin in a little cold milk. Mix 1 tablespoonful rice-flour with i/^ gill cold milk. Put l^ pound of broken choc- olate, 3 ozs. of sugar and a scant quart of milk in stewpan, boil gently, stirring until the chocolate is dissolved ; add the rice-flour and gelatin, stir till it boils, remove from fire. Beat 6 yolks of eggs in a large bowl, add the milk, stir well and return to stew- pan; add 1 teaspoonful vanilla essence, and stir over fire until thick, but do not allow to boil. Strain through fine hair sieve, pour into mold ; when set, turn out on cold dish and serve. Decoration as in preceding recipe. 706. BAVARIAN PEACH CREAM. The same as Bavarian vanilla cream, adding ly^ gill of peach sauce,' well reduced and passed through a fine sieve, before put- ting in the gelatin. Decoration: peach kernels, wine-jelly and diamonds cut of preserved melon-rind placed in the mold in neat design. 707. JAPANESE TOWER. Beat 5 whites of eggs with a pinch of salt to a stiff froth in a clean bowl. Work in gently 6 ozs. of powdered sugar and 4 oz. of hazelnuts or almonds, chopped extra fine. Put in a forcing- bag with plain tube. Make round flat disks, all of different sizes on a slightly greased baking tin. Begin at the center of each disk and work around in a spiral or coil. Sprinkle the disks with a little sugar and bake in slow oven. Take off and let cool when done. Place the largest meringue-disk on dish, cover with Bavar- ian vanilla cream, put the next largest disk on top, cover, and con- 316 DOMESTIC SCIENCE COOK BOOK tinue till the smallest meringue has been placed on top. Pour over 1 gill of cream whipped stiff, garnish with halves of candied cherries or similar fruit. 708. ICE CREAM SUNDAES. To each portion of ice cream (served cone-shape) pour over mashed strawberries, raspberries, peaches or grated pineapple or use maple syrup and crushed nuts (pecans or hickory nuts). The color can be varied a little by squeezing into the syrup and nuts a few of the strawberries, raspberries, or peaches. Serve in regular ice cream dishes or glasses. One gallon ice cream enough for 33 persons. Increase or decrease quantity according to number to be served. The syrup and nuts add much to the appearance and taste of the ice cream. 709. GOOSEBERRY CREAM. Remove the stalks and blossoms from 1 quart of unripe goose- berries, put the fruit in saucepan with % pound of best sugar and % pint of water, boil gently for half an hour. Rub through fine sieve, let cool, put on ice. If necessary; add some sugar. Just before serving, w'hip 1 pint of cream and mix with the pulp. Serve in fancy glass or silver dish, or in individual sherbet glasses, with fancy biscuits or lady fingers. 710. EGG CREAM. Boil 1% pint of milk ; add 4 ozs. of sugar, % oz. of gelatin dis- solved in warm milk, and the thin rind of a lemon, and remove from fire. Beat up the yolks of 6 eggs, add the strained juice of 1/2 lemon, and stir into milk. Return to fire and stir until thick. Do not boil. Strain and put in wetted mold. Place on ice. Turn out when set and serve with some jam or fruit sauce. 711. ORANGE CREAM. Line a jelly-mold with lemon-jelly or wine-jelly, decorate with cherries. Add the juice and the finely grated rind of 1 orange, DEPARTMENT 11 317 and a little apricot marmalade to Bavarian Vanilla Cream and fill the mold. Put on ice. 712. CHESTNUT CREAM. One pound chestnuts shelled and blanched (whitened). Boil until tender. Drain, pound to a powder and press through a sieve. Add thick cream enough to moisten, sweetened with 1 cup granu- lated sugar. Cook two or three minutes and serve cone-shaped on plate when cold, covered with whipped cream and garnished with whole or halved boiled chestnuts. THE ICE CREAM FREEZER. The philosophy of salting ice for freezing lies in the fact that salt water requires a lower temperature than fresh water for turning solid. The salt melts the ice and the ice takes the heat necessary for melting from the contents of the freezer. Great care must be taken not to have any salt or salt water spoil the ice cream. If the cover of the freezer or mold does not fit perfectly, put a large greased paper, greased side up, on the open vessel and force the lid down over the paper. The grease will keep the salty moisture out. 713. ICE CREAM. Put 1 quart of rich milk in the double boiler. When the water in the outer vessel boils, stir in 1 cupful of sugar, and 3 beaten eggs. Put in freezer and when partly frozen stir in % pint of rich sweet cream, then finish freezing. 714. ICE CREAM— NO. 2. Three quarts of milk, 1 quart of cream, 3 cupfuls of sugar, y2, cupful of flour, whites of 6 eggs. Put 1 pint of the milk in double boiler an^ scald as above ; mix the flour with some of the cold milk and stir into the hot milk, add the sugar and pour the mixture into the remainder of the cold milk; stir in the well beaten whites of 6 eggs, flavor to taste, and freeze. 218 DOMESTIC SCIENCE COOK BOOK 715. ICE CREAM— NO. 3. One quart of rich milk, 7 eggs, yolks and whites beaten separately, 4 cupfuls of sugar, 2 quarts of sweet cream, 6 tea- spoonfuls of flavoring. Scald the milk in double boiler^ beat the yolks extra light, add the sugar and beat a little longer; then, little by little, add the boiling milk, beating continuously; stir in the well beaten whites of the eggs, return to the boiler and cook until as thick as boiled custard, stirring steadily. Take off fire and when quite cold, stir in the cream and flavoring, and freeze. 716. FRUIT ICE CREAM. Mash 1 quart of berries or any stewed fruit with a thick syrup made from 1 pound of sugar, and add to any one of the above ice creams after it is frozen. Remove the paddle, mix in thoroughly, then pack in ice and salt for not more than two hours. 717. CHOCOLATE ICE CREAM. Make a gallon of ice cream after any of the above recipes. Shave two bars of good chocolate in a little milk, sweeten to taste, add to the ice cream when partly frozen and then finish freezing. 718. COFFEE ICE CREAM. To 3 quarts of pure cream add 1 pint of good strong coffee and 2 pounds of sugar, and freeze. 719. BANANA ICE CREAM. Peel 6 or 8 ripe bananas and rub through sieve into a bowl, add juice of 2 lemons, 1 small glass of Curacoa or brandy and 1 pint of custard. Mix well and stir in i^ pu^t of whipped cream. Freeze. The custard is made as follows : Scald 1 pint of milk, add y^ pound of sugar, and when dissolved, stir the mixture gradually into the beaten yolks of 6 eggs. Return to same saucepan, put on DEPARTMENT 11 219 fire and stir till thick, but do not let boil. Pass through a sieve and flavor as desired. 720. CARAMEL ICE CREAM. Put 4 ozs. of loaf sugar into iron frying pan, add few drops of water and stir over fire until it begins to smoke. Meanwhile scald 1 quart of milk and stir into the burnt sugar ; boil up again, strain, add 6 ozs. of good confectioners' sugar and let cool. When cool stir in 1 pint of cream and vanilla flavor. Whip ^ pint of cream and add also. Freeze, stirring occasionally to get perfectly even. If to be molded, pack into the molds as soon as set, wrap molds in paper, repack in crushed ice and salt. After two hours unwrap, wipe the molds, dip in hot water, open and turn out on cold dishes. 721. CHAUDFROID ICE CREAM. (sho-f ro-H = liot and cold.) Take the whites of 6 eggs and 1 teaspoonful of powdered sugar. Beat them thoroughly stiff. Lay a slice of pound cake upon a small plate and on this place the ice cream in the shape of a cone or inverted cup. Now take the beaten eggs and sugar, put in a paper tube with a small hole at the bottom and squeeze the mixture out of the tube over the ice cream until completely covered; then cover with powdered sugar and place in a quick oven for half a minute. When served it will be a delicate brown. Each individual portion is prepared and served separately. This delicious dish, if made according to directions, will not only be a welcome addition to the meal, but will prove a unique surprise. 722. BIRD'S NEST ICE CREAM. Make a nest of spun sugar, which can be procured from the confectioner's and place inside 3 or 4 eggs molded from chocolate or strawberry ice cream. 230 DOMESTIC SCIENCE COOK BOOK 723. NEAPOLITAN ICE CREAM. Use same materials as for Ice Cream No. 3, omitting flavor- ing. When cream is ready for freezing, flavor 1/3 with vanilla and put in brick form, filling one-third. Pack in ice. Then mix % of the remaining cream with melted chocolate diluted with a little milk or cream, put in the brick form and pack again in ice. Flavor the remaining cream with pistachio nuts (Oriental nuts) pounded to smooth paste with a little cream, and color a light green, as with a little spinach. Put in the brick form, seal with butter if necessary and pack in ice and salt for several hours, 724. TUTTI FRUTTI ICE CREAM. Cut into small cubes (dice shape) candied fruits, soak one hour in sherry, Kirsch or maraschino, drain and stir into frozen vanilla cream in the freezer. Then turn the freezer ten minutes longer, turn the mass into a mold and pack in ice and salt until wanted. 725. NESSELRODE ICE PUDDING. Boil 1 pound of shelled chestnuts in 3 pints of milk until soft ; rub through a colander, add % pound of sugar, 1 teaspoonful vanilla extract, 3 yolks of egg and 3 pints of cream. Stir over moderate fire until creamy, rub through fine sieve, stir until cool and put in freezer. When thoroughly cold and stiif, work in 4 ozs. each of currants, stoned raisins and shredded pineapple, mois- tened with 1 glass of Maraschino (Dalmatian cherry cordial). Re- turn to freezer, pack in ice and freeze two hours. Serve with cold whipped cream, sweetened and flavored with vanilla. 726. PINEAPPLE SOUFFLE. A delicious dessert. Pare and grate endugh pineapple to make 1 pint ; mix well with 1 pound granulated sugar ; add juice of 1 lemon. Soak i^ box of gelatine in % glass of cold water until soft, then set over kettle of hot water. Beat the yolks of 3 eggs and stir into fruit. When the gelatine is melted add the fruit. Pour all into suitable dish and set in pan of cracked DEPARTMENT 11 331 ice. Stir gently until thick, then stir in 1 pint of cream whipped. Turn into mold with cover. Put thin cloth over top of mold, fit cover on tight, and pack in cracked ice and rock salt. In two hours serve. The outside should be frozen a little but not the center. 727. EASTER PUNCH. Fill wide-mouthed, fancy glass with equal parts of strawberry, lemon and creme de menthe ice, so as to show the three colors on top. 728. PEACH SURPRISE. Make syrup by boiling toegther for five minutes, 1 quart of water and 3 cups of sugar. When cool, add the juice of 1 lemon and 1 quart of peaches, sliced thin. Freeze till mushy, then add well beaten whites of 3 eggs and freeze till stiff. 729. PEACH ICE. Boil 1 pound sugar in 1 pint water five minutes. When cool add 2 pounds peaches, peeled, halved and rubbed through sieve, and freeze. If desired, add just before freezing, 1 wine glass of maraschino (Dalmatian cherry cordial), or 1 pint of cream. 730. ORANGE ICE. To 3 pints of water add % the quantity of sugar and boil half an hour, then set away to cool. When cold or luke warm, add strained juice of 20 oranges and 2 lemons and freeze in ice cream freezer. 731. MELON ICE. Cut 1 ripe musk melon in two, remove seeds, pare the rind with the green part. Cut yellow part up in small pieces. Boil 1 pound of sugar in 1 pint water to a syrup, remove the scum, put the melon in and boil five minutes. Take fruit out and rub through fine sieve. Add equal quantity of syrup, strained juice 233 DOMESTIC SCIENCE COOK BOOK of 2 lemons, 1 tablespoonful orange flower water and 1 teaspoonful vanilla essence. Simple, inexpensive and easily made. Just before freezing 1 gill of cream may be stirred in. 732. LEMON ICE. Dissolve 1 pound sugar in 1 quart of boiling water, add the juice of 4 lemons and let cool. Just before freezing add the beaten whites of 3 eggs. Considered a delicacy if prepared properly. 733. PARFAIT (French). Beat yolks of 8 eggs until light; then add 1 cupful syrup, stir over slow fire until the spoon gets a thick coating. Pour into bowl, add 1 teaspoonful vanilla essence, and beat with wire whip until cold. Stir in 1 pint cream whipped stiff, taking care that no liquid cream goes in, pour into mold, pack in salted ice and take out after four hours. Directions should be followed closely. With the French this is the favorite method of making ice cream, making a delicate, spongy cream. Instead of vanilla flavoring 1 tablespoonful of Curacao or other cordial may be used, or. 3 tablespoonfuls of chocolate melted and mixed with cream, or maple syrup may be used instead of plain syrup, omitting all other flavorings. Just before putting the vanilla parfait in the mold candied fruits or cooked chestnuts, cut in dice and rolled in powdered sugar may be stirred in quickly, or the juice of fruits mixed with enough powdered sugar to have the same consistency as the cream. 734. MOUSSE (French). This is another French method of making ice cream, light and fluffy like "moss." Soak y^ box of gelatine in 1 cup of cold water one hour, then put on stove to get heated. Whip 1 pint of cream, add gelatine, a good % cup of powdered sugar and any flavoring, also any finely chopped fruit desired ; work from bottom up until it begins to stiffen, pour into mold which has been lying in cold water, cover with a greased sheet of writing paper, put on cover, trim away paper and pack in salted ice for one hour. DEPARTMENT 11 323 735. MAPLE MOUSSE. Whip 4 eggs very light and add gradually, constantly beating, 1 cup of well warmed, but not hot, maple syrup. Put on fire in double boiler and stir until it resembles rich cream. Set aside and when nearly cold add 1 pint of rich cream, whipped light, taking care not to take any liquid cream. Pack in salted ice for five hours. Do not stir. 736. RHUBARB SHERBET. Cook 2 pounds of rhubarb cut in pieces, wtith the juice and grated rind of 1 lemon, in about 1 tablesponful of water until tender. Sweeten to taste, let cool, strain and add 1 pint of claret and 2 tablespoonfuls of rum or brandy. Freeze to a mush, and when serving, strew with finely chopped candied fruits, such as cherries and pineapple. 737. COFFEE AND CREAM SHERBET. Make strong coffee from about 8 tablespoonfuls of grounds. Heat % pint of milk and 6 ozs. of sugar in a stewpan, with a piece of vanilla, but do not let boil. Add the hot coffee, let cool and stir in % pint of cream. Take out vanilla and freeze to a creamy mass, but still liquid. Serve with powdered sugar. 738. PINEAPPLE SHERBET. Pare 3 or 4 pineapples, careful to remove all specks, grate fine, and for every pineapple allow 1 pint of water, large cupful of sugar and the juice of 1 lemon. Boil the sugar and water until clear, remove from stove, add the pinapple, let stand until cold, strain and freeze. Serve in sherbet cups, with 1 spoonful of whipped cream on each. 739. STRAWBERRY SHERBET. Crush 2 quarts ripe strawberries, add 1 quart water and juice of 2 lemons, set away for two or three hours, strain, add 2 pounds 224 DOMESTIC SCIENCE COOK BOOK sugar, stir until dissolved, strain again and serve either ice cold, or put in a freezer, freeze to mush, and serve in sherbet glasses. 740. ORANGE SHERBET. Squeeze and strain juice of 1 dozen large oranges and 1 lemon. In 1 quart of water put 3 cupfuls of sugar, set on stove, cook until clear. Remove scum, if any, and strain through muslin. When cold add the fruit juice and freeze. When partly frozen add the white of 1 egg beaten to a stiff froth and finish freezing. 741. MILK SHERBET. Mix 1 cup of sugar and juice of 2 lemons with 1 quart of milk, freeze to mush in freezer and serve in sherbet glasses. 742. FRUIT SHERBET. Boil 2 cups of sugar in 1 quart water twenty minutes, add 1 pint of raspberry or strawberry, juice, cool, strain and freeze to mush. Instead of fruits named, 1 cup each of grated pine- apple and orange juice and % cup of lemon juice may be used. 743. COFFEE FRAPPE. Boil 1 cupful of sugar in 1 pint of water five minutes, then stir in 1 pint of strong coffee, strain- carefully and set away to ■cool. When cold, add beaten whites of 2 eggs. About one hour before serving, put the mixture in freezer and freeze stiff, which will take about quarter of an hour. Then remove paddles and pack freezer in ice and salt until ready to serve. Serve in Frappe glasses with spoonful of whipped cream on top of each. 744. PINEAPPLE FRAPPE. Add i pint Appolliiiaris to juice from 1 can pineapple. Sweeten more than ordinarily sweet. Chop y^ the pineapple fine and put- through the liquid when half frozen. Freeze partially and serve. Department 12. THE term "cereal" is derived from the Latin word "cerealis," which means "pertaining to Ceres," the Roman deity of agriculture. Grasses cultivated for their edible grains are called cereals ; also the grains and the foods prepared from them. Being easily digested, a cereal is considered wholesome and a good appetizer with which to commence the breakfast, but because of the large percentage of starch and proteids contained in most of them they are fattening, and should, as a rule, be eaten sparingly by fleshy people. Serve one-half milk and one-half cream, or all cream. Watered or adulterated milk is injurious and should not be used. Cereals should be thoroughly cooked. 745. BOILED RICE. Rice should be picked over carefully, washed in warm water, rubbing between the hands and rinsing in several cold waters. Let stand in cold water for one hour. Drain perfectly dry and drop little by little into a large quantity of boiling water. Boil twenty minutes, drain and put on warm part of stove for a few minutes, covered with one thickness of napkin. Do not stir while cooking. Vessel large enough to allow for swelling. The rice may be served especially in soups or as a garnish ; or, milk-rice may be made of it by adding 1 pint of hot milk for every V^ pint of raw rice, and a little salt, boiling (in double boiler) a little longer, stirring from the bottom occasionally. Dish up in deep dish and pour over it some melted butter, and sprinkle thickly with a mixture of ground cinnamon and sugar. Milk rice goes well with liver and bacon. Plain boiled rice is good with tomato sauce. 325 226 DOMESTIC SCIENCE COOK BOOK 746. RICE A LA NAGASAKI (JAPANESE). Place 6 ozs. of rice in double boiler, with 1 pint of juice from can of tomatoes, 1 cup of broth or hot water. Season with ^ teaspoonful salt and 3 saltspoonfuls of pepper. Boil thirty-five minutes, add 3 tablespoonfuls of grated cheese with 1 of butter. Beat all together a few minutes, then put in bakmg dish, cover with bread crumbs, dot with pieces of butter and bake twelve minutes. 747. RICE, PIEDMONTESE STYLE. Mix fried, finely chopped onions, some grated Parmesan cheese and a little red pepper into hot boiled rice. Make hollow in center of dish of hot mashed potatoes, fill hollow with rice and serve. An excellent breakfast or supper dish. 748. RICE, QUEEN'S STYLE. Mix finely chopped, hard boiled white of egg, some of white part of cooked haddock (or other white fish) finely shredded, some grated cheese and seasoning into boiled or stewed rice. Dish in form of pyramid on flat dish and brown in quick oven. A nice breakfast or supper dish. 749. HUNGARIAN RICE. Put ^ pound best rice, (picked, but not washed) in covered stewpan, with 1 oz. of butter, 14 teaspoonful of paprika (Hun- garian pepper), and 1 teaspoonful of salt. Mix well. Place covered in hot- oven for ten minutes, take out, add small handful of mushrooms cut into cubes (dice shaped), and 3 pints of chicken or mutton broth ; cook slowly one to two hours in double boiler. Any herbs put in, must be removed before serving. 750. RICE AND HAM. Cook 4 ozs. of rice in double boiler, without stirring, till tender. Drain and cool. Place the large leaves of lettuce on a cold dish, place alternate layers of finely minced ham and rice DEPARTMENT 13 327 on top, taking care not to break any more rice grains than can be helped ; garnish with the heart leaves of lettuce. Serve cold. A nice breakfast dish. 751. RICE AND HAM CROQUETTES. Mix well equal quantities of cold boiled or fried ham, chop- ped fine, and cooked rice. For every pint of the mixture, add 3 well beaten eggs ; mix thoroughly and form into small croquettes, then fry in hot drippings or lard to a nice brown and serve with tomato sauce. 752. RICE PUFFS. Put into bowl 1 pint of cold boiled rice, 1 cup of fresh milk, 3 well beaten eggs, 1 tablespoonful of melted butter, 1 teaspoonful of baking powder, 1 teasponful of sugar, a pinch of salt, and enough flour to make a batter. Drop by spoonfuls into hot fat and fry until brown. Drain on napkin and dust with powdered sugar. 753. RICE OMELET. Beat 1 cup milk with ^ cup boiled rice to a smooth paste and add 2 well beaten eggs. Pepper and salt to taste. Fry brown on both sides, cover with sugar, sifted, and serve. 754. RICE, ITALIAN STYLE (RISOTTO). Boil Italian rice until tender, but not soft, drain in colander, put in colander in warm place on range for few minutes to let the steam escape, return to pot on fire and mix in some grated cheese, Parmesan and Swiss, half and half, dish, and pour over it sauce made as follows : Rub the bottom of saucepan with piece of garlic, put in 1 tablespoonful of butter and brown in it 1 small chopped onion. Then add 1/4 cup of the water in which the rice was boiled, and 1 cup of good stock or 1 teaspoonful extract of beef, 2 or 3 chopped fresh mushrooms, and let simmer five min- utes. The sauce is also excellent for Polenta (which see). Macaroni, Spaghetti, Nudels and buckwheat mush. 328 DOMESTIC SCIENCE COOK BOOK 755. OATMEAL MUSH. Put 1 quart boiling water in inner ^vessel of double boiler, place on fire, without outer vessel, drop into it gradually 1 cup of oatmeal and 1 teaspoonful of salt ; boil five minutes. Pour into outer vessel the proper amount of boiling water strongly salted, bring to boil, place other vessel inside and cook from three to five hours. Oatmeal mush should be cooked long enough to break the grains, and thin enough to pour. It is more digestible that way. When cooled should be of jelly-like consistency. Serve with sugar and cream, or, for a change, with a tart jelly, apple sauce, or baked apples. If to be fried (see cornmeal mush), allow the oatmeal mush to steam in double boiler until of the proper consistency for cutting in slices when cold. 756. CORNMEAL MUSH. Make paste of 1 cup cornmeal and 1 teaspoonful salt in a little cold water, put into double boiler, pour on 2 pints boiling water and boil from four to five hours, adding boiling water as neces- sary. Fried mush is an excellent breakfast dish. Let mush get cold and firm in square tin, cut in slices ^ inch thick, dip in beaten egg, roll in crumbs and fry to nice brown in hot fat. Any other mush may be fried in same way. Graham, buckwheat, gluten and rye mush are cooked like cornmeal mush, but require less cooking. Gluten mush does not thicken. 757. POLENTA. Cut in slices ^ inch thick well-cooked cornmeal mush, and pour over the sauce described under heading "Risotto." . 758. HASTY PUDDING. Stir together 2 cups cornmeal, 2 teaspoons flour, 1 teaspoon salt and 2 cups milk. When smooth, stir in a little at a time, 4 cups of boiling water, and boil 30 minutes, stirring frequently. DEPARTMENT 12 - 239 759. FARINA. iFarina is a preparation of white corn, a little coarser than meal. Cook 1 cup of farina in 4 cups of boiling water with ^ saltspoonful of salt one hour in double boiler or twenty minutes in a saucepan. Serve with sugar and cream or good rich milk. 760. CRACKED WHEAT. Cracked wheat requires careful picking over and should be cooked in double boiler for two hours and a half, allowing 3 cups of boiling water and 1 teaspoonful of salt for 1 cup of meal. Serve with sugar and cream or milk; cream preferred. 761. WHEAT GERM. Put 1 cup of wheat germ in 3 cups of boiling water with 1 teaspoonful of salt in double boiler and cook one hour. Serve with sugar and cream or milk. 762. HULLED CORN, Soak the corn over night, drain and put on fire in boiling water with cheese-cloth bag containing clean wood ashes (half as much as com). When the hulls commence to come off, remove bag and pour off the lye. Remove hulls by rubbing corn well in cold water. Rinse and put to boil again. Cook until tender, changing water twice to get rid of the taste of lye. Serve like mush with milk. 763, HOMINY. Hominy is the corn, hulled, broken and partly boiled. Prac- tically prepared the same as hulled corn but best cooked the same as oatmeal, allowing 1 quart of boiliiig water for ^ cup of meal. Serve with milk for breakfast, or with hard sauce for dessert. Palatable and nutritious when cooked properly. 330 DOMESTIC SCIENCE COOK BOOK 764. BAKED HOMINY. Take 3 cupfuls of cold boiled hominy, add 3 spoonfuls of melted butter, 4 well beaten eggs and IJ^ cupfuls of fresh, sweet milk, salt to taste, stir together, pour into buttered pan and bake thirty minutes. Serve with meat course. 765. HOMINY CROQUETTES. Mix 2 cupfuls of cold boiled hominy, 2 eggs, 1 tablespoonful melted butter, a little salt, and 1 teaspoonful of flour ; fry in small spoonfuls in hot lard. Serve with maple syrup, honey, or melted sugar. 766. BAKED NOODLES. Boil in lightly salted water until soft, drain well and put in saucepan with enough cold milk to cover. Add butter and grated cheese, season with nutmeg and pepper. Cook several minutes, shaking and tossing, pile up in center of shallow baking- dish, cover with fine crumbs, put bits of butter here and there. 767-8. SPAGHETTI WITH MEAT. (Spaghetti from Italian Spago=small rope.) Wash about 2 lbs. of lean beef, veal, lamb or spring chicken. Separate from bulb of garlic several cloves or smaller bulbs and clean. Make 3 or 4 incisions in the meat and into each place one sprig of parsley. Use garlic or pieces of onion. . Salt, and fry in J^ cup lard. When done, add 1 quart canned or fresh tomatoes and j^ pint imported tomato sauce. Cook from 30 to 30 minutes, stirring occasionally to keep from burning. Add salt and pepper to taste. When the tomatoes are nearly cooked, put into large kettle of boiling water 3 lbs. imported Italian spaghetti . and boil 15 to 30 minutes. Taste occasionally and when the raw flavor has left it lift out (ladle or strainer )and place in large deep plat- ter. Grate over a piece of Roman cheese size of hen's egg. Put the meat^ on platter and slice. Pour the tomato sauce over spaghetti and mix well. Let stand about 5 minutes and serve in soup plates. About 1 hour required to prepare. Sufficient for six or eight persons ; or reduce or increase quantities to suit. DEPARTMENT 13 231 769. LEFT-OVER MACARONI. Left-over boiled macaroni, spaghetti or noodles, if not allowed to stand too long, can be utilized to make delicious scallops. Fry a dish of cold sliced mutton in alternate layers with cooked maca- roni or noodles, with oyster or tomato sauce, or a scallop of duck, sliced apple, macaroni and brown gravy. Cover with crumbs mixed with grated cheese and bake to a nice brown. 770. MACARONI AU GRATIN. Break into lightly salted boiling water 1 package of macaroni. Cook about forty-five minutes and drain. Melt in saucepan lYs tablespoonfuls of butter and ^ pound each of grated Swiss and Parmesan cheese. Add V2 cup of milk, season with ^ teaspoon ground mace (powdered outer hull of nutmeg) and a little pepper. Stir smooth over slow fire, add the macaroni, stir a few minutes. Pour into baking-dish, cover with bread crumbs, dot with butter and bake to brown in hot oven, from ten to fifteen minutes. If well cooked, the macaroni will be stringy. 771. CREAMED MACARONI. Boil % package of macaroni until tender, in slightly salted water. When done, drain and cut into 2 inch lengths and put in pudding dish; pour over drawn butter sauce, and cover the top with rolled cracker, and bake for half an hour. 772. MACARONI AND BACON. A breakfast dish. Cook 4 ozs. of macaroni, broken into small pieces, five minutes in boiling water slightly salted. Drain and cool. Bring Yz pint of stock to boil, skim, add the macaroni and cook till tender. Be careful not to get the macaroni too soft; the shape must be kept. Cut 4 ozs. of streaky bacon into small dice and fry in saucepan. Add 1 oz. of butter and when melted add the macaroni ; season with salt, pepper and grate of nutmeg, and cook ten minutes longer, carefully stirring. When nice and browM, serve in hot dish. 332 FANCY EQG DISHES. Copyright, 1908, by Wra. H. Lee. Department 13. OWING to the albumen and fat in eggs, they are very nutritious and beneficial to the system, and there is hardly any more concentrated form of nutriment ; that is fresh eggs, not eggs that have passed through a chemical process or those impregnated with disease germs. The shell of an egg is exceedingly porous and easily penetrated by microbes. An egg older than three days should never be given to the sick. A well-developed, new- laid egg will sink in water, but if stale or not well-iilled, the eggs will float. Another test : Touch the tongue to each end of the egg. The small end will be cold and the large end warm, if sound and fresh. See Dept. No. 25. 773. BOILED EGGS. Drop the eggs carefully into saucepan of boiling water. For soft eggs, boil three to four minutes; for medium, four and a half to five minutes ; for hard, from ten to twenty minutes, W'hen done, take out and put in cold water for a few moments. This will cause the shells to come off readily. If eggs are put on the fire in cold water and taken off, as sooa as the water boils, will be found cooked medium soft. 333 234 DOMESTIC SCIENCE COOK BOOK 774. POACHED EGGS IN TOMATO SAUCE. Bring 1 pint of tomato sauce to boil, skim if necessary, break in carefully 3 or 4 eggs. Cook till the whites are set, basting well with the sauce. Lift out carefully with a skimmer, dish neatly on slices of toast trimmed to size. Pour the sauce over and serve hot. 775. SCRAMBLED EGGS. Heat 1 tablespoonful of butter in frying-pan and pour in 4 eggs seasoned with salt and pepper and lightly beaten together with a little milk. Begin immediately to scrape the settling egg from the bottom with a spoon. Collect the coagulated mass at one side of pan, tilting the vessel so as to have the liquid egg run to the lower side, and withdrawing the higher side from the fire more and more. When the egg is not quite coagulated re- move from fire and serve immediately. Scrambled egg must be like jelly, set but not hard, moist but not running. 776. TURKISH SCRAMBLED EGGS. Beat well 6 or 8 eggs with pepper, salt and 1 teaspoonful of parsley. Melt 1 oz. of butter in a stewpan, stir the eggs in. When set, arrange the scrambled egg as a border on a round hot dish, put in the center some chicken livers, finely sliced and lightly fried in butter with a little salt, pepper, chopped parsley and onion. Pour hot tomato sauce around the livers, and serve hot. 777. SHIRRED EGG. Break 1 egg into buttered saucer, sprinkle a little salt on the wTiite, n6t on the yolk and bake in the oven, basting frequently with hot butter. As soon as the surface of the egg appears glazed, take out of the oven and cook, if necessary, a minute longer, on top of the range. Two or more eggs may be broken into a large saucer or soup plate. DEPARTMENT 13 235 778. FRIED EGGS. Put enough fat in frying-pan to nearly cover the eggs when frying, break each egg separately in saucer, then slip into hot fat. Do not turn the eggs over, but baste the hot fat over the eggs. To give a nice round shape, put muffin rings in the frying-pan and drop the eggs in. The rings can be lifted out with a fork as soon as the white is partly cooked. Fried eggs have the appearance of poached eggs and will not get too hard if a tablespoonful of cold water is put in the pan while frying, and the pan covered. 779. POACHED EGGS. Have enough boiling hot water in a pan to cover the eggs, but do not let boil while putting in the eggs, as it will render the whites ragged and broken; break each egg separately, and slip carefully into water, and when the white begins to set, bring to boil and begin to dip off water until tops are bare ; boil until the white is firm, take up carefully, put small lump of butter, a little salt, and one shake of pepper on each egg, and serve. To make a poached egg round, put boiling water in deep saucepan into whirling motion by stirring round and round with a spoon, and drop the egg in the center of the eddy. 780. FANCY EGGS ON TOAST. Boil 6 good fresh eggs and prepare 6 squares of toast. After eggs have cooked twenty minutes, chop white part into small pieces and rub yolks through a sieve. Boil 1 cup milk, add 1 piece of butter rubbed into 1 tablespoonful cornstarch. Then add the chopped white of eggs and season with pepper and salt. Cover toast with the same, sprinkle yolks over top and set on hot platter and place in oven about one minute before servinsr. 781. EGGS A LA RUSSE. Boil eggs hard and dye different colors. Cut off one end of each egg as evenly as possible, remove and separate the white 236 DOMESTIC SCIENCE COOK BOOK from the yolk and chop extra fine. Then cover the bottom of the shells with the white of the eggs, fill center with caviare (roe of sturgeon) and cover with another layer of the white. Build up the center with the yolk, then make a ring of currant jelly around it, and between the jelly and the shells, an outer ring of the white. Serve each egg in the center of saucer of cracked ice and garnish with. parsley. 782. STUFFED EGGS. Cut peeled hardboiled eggs in half, lengthwise, chop or bruise the yolks fine with good cold meat, chicken, veal etc., or with half bread soaked in milk and half chopped onion, or celery, parsley, mushrooms or olives, or with grated cheese and a little butter. Fill the whites with the mixture, press the halves together, roll twice in beaten egg and crumbs, and put in boiling lard long enough to color. Drain carefully. Excellent for picnics or the lunch-box. 783. PICKLED EGGS. Boil hard 18 fresh eggs, shell and place in a small stoneware crock. Boil 1 quart of good vinegar with % teaspoonful of black pepper and the same quantities of ginger and allspice ten minutes, strain and pour over the eggs. After the vinegar has grown cold, tie the crock up tightly with strong, clean paper and let stand three or four weeks. Excellent for lunch with bread and butter. 784. EGG CUTLETS. Melt 1 tablespoonful of butter in a pan and cream with 1 henp- ing tablespoonful of flour. Add gradually % cupful of milk and stir until thick. Remove from the fire and add 3 or 3 chopped, hard-boiled eggs, one dessertspoonful of chopped parsley and onion mixed, add salt and peper to taste. Mix well, form mto cutlets, turn in beaten egg, roll in cracker crumbs, and fry to a light brown in deep fat. DEPARTMENT 13 2311 785. FANCY EGGS. Eggs can be served in many different styles, a few of which have been selected. Eggs Benedictine — Fried tomatoes, fried ham, poached eggs, HoUandaise and tomato sauce. Eggs Blanchard — English muffin, fried ham, poached egg. Sauce Colbert. Eggs St. Clair — Toast, medium boiled eggs, covered with tongue, chicken and truffles (in Julienne slices) boiled up in sauce piquante. Eggs Isabelle — Toast, boiled bottom of artichoke, chopped preserved red peppers, poached egg, HoUandaise sauce. Eggs Florentine — Spinach chopped very fine, poached egg, covered with cream sauce, baked light brown. Eggs Mornay — Poached egg on toast, cream sauce, sprinkle with Parmesan cheese, bake light brown. Eggs Grand Pacific — Poached egg on toast, with chicken liver and mushrooms ; brown sauce. 786. EGGS BAKED IN POTATO CASES. Cook sufficient potatoes ; mash the evening before needed ; season same as for table. Flour the molding board, pull potato out into a thick cake (3 cups potato will make 5 or 6 cases), cut with cake cutter and lay on buttered tin; with fingers press a hollow in each cake, forming the case. This can be done while potato is warm at night. Next morning brush the potato cases with milk and place in oven to brown. When hot and nearly brown enough remove from the oven and drop one egg into each case with dash of pepper and bit of butter on each egg. Bake until egg is set; lift with cake turner and place on hot platter. Garnish with parsley or celery tips. For breakfast or luncheon. 787. OMELET. Break 3 or 4 eggs into basin, add tablespoonful rich milk, beat with fork four minutes ; add teaspoonful powdered sugar and pinch of salt. Melt 1 scant oz. of butter in glazed pan, per- fectly clean, when hot, but not too hot, pour on the eggs, and stir with spoon over brisk fire until it begins to set. Then shake 238 DOMESTIC SCIENCE COOK BOOK pan vigorously, and fold the cake^ over, turning from the handle. This is easy with a little practice. Let the under side fry a golden brown, turn over on hot dish, dredge with powdered sugar, lightly burn the sugar in two, or three places with red hot poker or iron and serve at once. It requires some judgment and skill to make and serve a perfect omelet. Before folding over, some chopped ham or other meat, jam or grated cheese, or fruit sauce, such as apple, peach, mushroom or tomato, may be spread on one half of the omelet. Instead of sugar, parsley may be sprinkled on the omelet when done. Or the chopped parsley can be mixed in with the eggs, and no sugar used. When chopped parsley, chives, chervil and tarragon are mixed with the eggs, the omelet is called "Aux Fines Herbes," and is served with a little maitre d'hote! butter (See Sauces, Dept. 7) rubbed on top. 788. PORTUGUESE OMELET. Beat lightly 5 eggs, whites and yolks separate. Stir together, and pour into hot buttered pan. Have ready in another pan, 4 slices bacon cut into square bits and fried brown. Add a chopped fresh tomato, small onion cut into pieces, % dozen chopped fresh mushrooms peeled and washed, and a small pepper from which the seeds have been taken, chopped. Heat, then pour over the omelet, and when done on the under side, fold over and set in oven until thoroughly cooked. Serve on hot dish. 789. HERB OMELET. Beat 2 eggs thoroughly and stir in 1 cupful of milk, two of fine, dry bread crumbs, 1 finely minced slice of onion, 1 table- spoonful of chopped parsley, i^ teaspoonful of marjoram, 1 table- spoonful of melted butter, and salt and pepper to taste. Bake in a moderate oven to a light brown and serve on a heated dish, garnished with parsley or watercresses. 790. OYSTER OMELET. Melt in saucepan a lump of butter the size of an egg and work in 1 small tablespoonful of flour. Do not brown. Add 1 cup of DEPARTMENT 13 239 boiling water and stir until smooth. Put in 1 dozen medium sized oysters well drained and set back on stove. Make omelet of 4 eggs, and when it begins to set, pour oyster mixture over one half of the omelet, fold the other half over, set in oven for five minutes, and serve immediately. 791. INDIVIDUAL HAM OMELETS. Chop scraps of ham, either fried or boiled, fine. Beat 6 eggs separately — the whites extra stiff — then put together and stir lightly. Have a large griddle or frying pan moderately hot, grease with butter and put on the beaten egg in spoonfuls, sprinkle with the chopped ham and when well browned, which will be in a very short time, take pancake turner and fold over one half then set in the oven for two or three minutes and serve at once. Nice for breakfast or luncheon. 792. OMELET SOUFFLE (FRENCH). Beat well together 4 yolks of eggs, 4 tablespoonfuls of pul- verized sugar, 1 teaspoonful of rice flour, and flavor with vanilla, orange flower water, or lemon rind. Beat stifif the whites, mix lightly with the yolks, and pour into frying pan in which 2 ozs. of butter are bubbling. Cook gently until the mixture begins to set, then turn over edges on opposite sides, slip onto a buttered silver dish or glazed pudding-dish, bake from twelve to fifteen minutes in moderate oven, sprinkle with powdered sugar and serve immediately. 793. RUM OMELET. Beat the yolk of 6 eggs with 6 tablespoonfuls of milk ; when well beaten add the white beaten stiff, mix well together ;• heat a lump of butter the size of an egg in the frying pan, and pour in the eggs ; when browned on the under side, set in oven for five minutes ; double, as taken from the pan, cover with pulverized sugar and pour over all gill of best Jamaica rum, ignite, put on the table burning and baste with the rum until burned out. 240 ' DOMESTIC SCIENCE COOK BOOK Care must be taken, however, if a match is used, to prevent the taste of sulphur. A piece of shaving or paper is safer to use. 794. FRENCH PANCAKE. Beat smooth 6 eggs, 1 oz. of melted butter, 1 oz. of sugar, 1 pint of sifted flour and 1 cup of milk. Have ready 2 or more small frying pans, lightly greased, hot, pour large spoonful in each pan and let the batter spread evenly by tipping the pan. Turn over as soon as the under side is light brown. When both sides are light brown, spread jelly on top, roll up, dust with pulverized sugar, arrange neatly on platter and serve hot. Have soft butter or lard on the stove for quickly putting 1 teaspoonful in the pan when needed. 795. FRENCH PANCAKE— NO. 2. Beat 2 eggs thoroughly, add 2 ozs. of creamed butter, stir in 2 ozs. each, of powdered sugar and flour, and when well mixed, add % pint of milk. Stir five minutes, pour on buttered plates and bake in hot oven twenty minutes. Sift powdered sugar on each cake and serve with a section of lemon on top. Or, the cakes may be piled up on one dish with layers of jam between, and the top cake sprinkled with sugar. 796. GREEN PEA PANCAKE. Boil 1 pint of the best green peas, mash while hot and work in 1 tablespoonful of butter, and salt and pepper to taste. Beat 2 eggs, add to the peas, stir in 1 cup of milk and 5 tablespoonfuls of prepared flour. Whip to a smooth batter and fry on hot griddle. 797. SWISS EGGS. Spread 3 ozs. of fresh, good butter on bottom of a baking dish, put on layer of grated cheese, and on the cheese break 8- eggs, but avoid breaking^ the yolks. Season with a little salt and red pepper, pour on cream, top with 2 ozs. of grated cheese and bake i/4 hour or more in a moderate oven. DEPARTMENT 13 341 798. CURRIED EGGS. Fry 3 sliced onions in butter to golden brown, add 1 pint of good stock and 1 tablespoonful of curry powder, and stew onions tender. Then add 1 cup of cream thickened with arrowtoot or rice flour, let simmer a few minutes. Cut 8 or 10 hot hard- boiled eggs in halves, arrange in deep dish, pour the sauce over and serve. 799. SNOW EGGS. Heat 1 pint of milk, sweetened and flavored with vanilla or orange flower water, with the rind of % lemon. Beat stiff the whites of 5 eggs, and when the milk is at the boiling point, take out lemon rind, and put in beaten white of egg by the table- spoonful. Turn over in the milk, and when set, take out and place in deep dish. Beat the yolk lightly, stir into the milk which must not come to boil the second time, stir until of the consistency of cream and pour around the snow eggs. May be served hot or cold. 800. MUSTARD EGGS. Nice for lunch or a quick supper. Melt 1 tablesponf'il of butter in saucepan standing in pan of boiling water, stir in 1 tablespoonful flour, 2 eggs and a little salt and pepper. When smooth, stir in 1 large tablespoonfyl or more of French mustard and 1 tablespoonful of vinegar, thin to desired consistency with hot water, constantly stirring, until it boils. Pour over the eggs and serve at once. The eggs are boiled from 3 to 3i/^ minutes, plunged into very cold water, peeled and kept hot. If to be eaten cold, the mustard sauce must be stirred from time to time to prevent a skin from forming on the surface. 801. DEVILED EGGS. Boil 1 dozen eggs for twenty minutes ; put in cold water and take off the shell. With sharp knife cut in halves lengthwise, take out the yolks carefully, put in bowl and rub fine; season with pepper, salt, a little cayenne, 1 tablespoonful of prepared mustard, and 3 tablespoonfuls of melted butter, mix thoroughly 242 DOMESTIC SCIENCE COOK BOOK and fill the eggs with the mixture. Put the halves together and tie with thread or skewer together with short toothpicks. Excellent for picnics or as a garnish for lettuce salads, or cut small slice from the thick end of the white, so that the eggs can stand upright, arrange in dish, pour around them h6| Old Zealand sauce (see Sauces, Dept. 7) or a mustard sauCe (see "mustard eggs" above), and serve as "Columbus eggs." 802. HAM AND EGGS. Fry or broil thin slices of lean ham and place on each one, a poached or fried egg, taking care not to have any melted fat on platter when serving. Very salty ham should be thoroughly^ soaked in cold water before frying. 803. BACON-AND-EGG BALLS. Bacon and eggs, or ham and eggs, left over, may be chopped fine, mixed with a little mashed or chopped cold potato and tried- out bacon fat,, or other gravy, molded . into balls, egged and crumbed, and fried a light brown. If served hot, are very good. 804. SURPRISE BACON. Beat 3 eggs light, add % cupful of sweet milk and 1 table- spoonful of flour ; beat until smooth. Dip 5 or 6 slices of bacon in this mixture and fry brown in hot drippings, then take bacon out and pour the remaining batter into pan, lay the fried bacon in it, cook until brown on one side, then turn like a large pan- cake. Cut into squares and serve hot. 805. EGG GRUEL. Boil 2 or 3 fresh eggs for several hours and grate fine. Bring new milk to boil and thicken with the grated egg. Season with a little salt. Excellent for a weak stomach. Department 14. IF bread is the staff of life, then eveiy housewife or cook should consider it an accomplishment to make good bread. As with all other articles of food, it is important, of course^ that the best materials be used. The time required for working the dough, rising and baking should be carefully watched, and the temperature of the room and the oven properly regulated. To test the temperature of the oven, throw in a tablespoonfiil of flour. If it browns in five minutes, the temperature is right for baking bread ; if it browns in one minute^ it is hot enough for biscuits, rolls, ginger-snaps or cookies. Flour should be white with yellov^ish straw color. If it has a bluish cast or black specks, it is not considereif good. If flour holds its shape when squeezed in the hand it is good. When thrown against a smooth surface, if it falls like powder (scattered), it is not of the best quality. Knead a little of the flour, moistened between the fingers. If it is soft and sticky it is not fit to use. Home-made bread prepared with the best flour and yeast is invariably more satisfactory than the ordinary baker's bread, which, as a rule, serves only as a makeshift or substitute. Good -bread is a real necessity. BREAD DOUGH. In making dough, kneed about twenty-five minutes, pulling ■the upper portions one way with the fingers, and pushing the lower parts the other way with the balls of the hands. The dough is ready when it no longer sticks. Then set aside to rise. 343 344 DOMESTIC SCIENCE COOK BOOK The quickest way to make bread is to set a sponge, a thin batter made by stirring a little flour into the other materials, letting it stand until filled with large bubbles. Then make the dough by adding the remainder of the flour. When a sponge has been made first, the dough is at once put in the baking pans ; when a sponge has not been made, the dough must rise and be kneaded again before putting it in the baking pan. While dough is rising should be covered with one or two thicknesses of cloth to exclude the air, which tends to form a crust on the dough, which makes it difficult to mix it thoroughly. Fill the baking pan half full, cover well and set in a warm place. When risen to double its size (in about one hour), mold into equally, sized loaves and let it rise again in the baking pans ; then put in a moderately heated oven. A brown crust should form and stop the rising in about fifteen minutes. Baking jtime, one hour, when oven is of the proper heat. Crust on rolls should be formed at once, therefore require a brisk heat. Many housekeepers recommend the adding of 1 cup of grated boiled potatoes to 1 quart of flour. It is necessary that the rolls be very light. The desire to produce extra white flour causes millers to eliminate most of the nourishing ingredients, leaving almost noth- ing but the starch. Therefore, bread made from whole wheat flour is much more wholesome and should be eaten frequently. 806. SALT RISING BREAD. In a pitcher or other deep vessel make a sponge by mixing three cups of warm water or new milk, one teaspoonful each of salt and soda and enough flour (about two tablespoonfuls) to make a batter, cover closely and set in a pot of warm water in a warm place. After 6 hours (or less), add one quart of flour and enough boiling water or scalded milk (or half and half) to make a smooth, elastic dough, working it about half an hour. Form loaves, put into buttered baking pans, filling them half full, let rise, until the pans are nearly full, and then, bake in moderate heat from thirty to forty minutes, according to the size of the loaves. To keep, wrap in cloth or place in stone jars. As milk bread doesn't keep well in hot weather, a teaspoonful of butter or lard may be substituted ior the milk. This bread may be eaten a*s soon as baked. DEPARTMENT 14 245 807. YEAST BREAD. Soak one yeast cake in % cup of tepid water and mix with three pints of flour and one teaspoonful of salt, into which a tea- spoonful of butter or lard has been rubbed. Add enough flour to make a dough, knead about twenty-five minutes, put in a warm bowl, cover well and let rise in a warm place three hours. Then divide in even parts, form into loaves, put in buttered baking pans, filling them half, let rise again, till the pans are nearly full and bake in a moderate oven an hour or less. Yeast bread is indigestible during the first twenty-four hours after it is baked. When bread forms a leathery, tough mass while chewing, it should not be eaten. 808. YEAST. The term "spark" means the seed from which yeast is made. Take 1 gallon of water and in it boil 3 handfuls of hops. Then add 1 pint of grated potato, strain through a colander, and when lukewarm add 1 cup of salt, 1 of sugar, and of yeast. Let it rise and after a few hours pour into jugs and cork up tight. A tea- cupful of this will make 4 loaves of bread. 809. RAILROAD YEAST. Dissolve 2 cakes of yeast in a quart of warm water and let it rise. Boil 13 or 14 good sized potatoes, mash and mix in l^ teacupful of salt, i/^ teacup of sugar; add 1 quart of cold water, and 1 of hot ; stir in the water in which the yeast cake has been dissolved, and let it rise. Use 1 pint of the yeas^ for every loaf of bread. 810. THE FAVORITE HOME-MADE YEAST. Put 1 cake of yeast foam and 1 tablespoonful sugar in cup of warm water and let set one hour. Then grate rapidly 1 raw potato, size of lemon, stir quickly into % pint boiling water with 1 teaspoonful each of salt and sugar. Take off the fire and when lukewarm stir in the cup of yeast; if put in cool place for two days will keep two or three weeks. 346 DOMESTIC SCIENCE COOK BOOK The best way to use this yeast for bread is as follows : Grate 1 raw potato, size of a large orange, into boiling water and rapidly add 1 tablespoonful each of salt and sugar and 3 quarts boiling wdter. Work fast or the potato will turn dark. Stir well and let cool. When lukewarm, add the pint of yeast made two days before. Stir thoroughly and dip out 1 pint to use as yeast in the next baking. Let the other yeast set four hours or longer. Beads will form on top. Then add 1 tablespoonful butter or lard and enough flour to make a good, stiff batter. Let rise and work down into loaf, adding flour enough to make good dough. Let rise again then shape into loaves. When light, bake. The yeast should be made at night and stand till morning before the flour is added, which has the tendency to make the yeast stronger and the bread lighter. If directions are carefully followed, there is no reason why every household should not have good bread. 8n. BAKING-POWDER BREAD. Sift together six times 1 quart of flour, 1 teaspoonful of salt, Yz teaspoonful of sugar and 2 heaping teaspoonfuls of baking powder. Into this stir very rapidly enough water to make a stiff dough (about 2 cups), turn immediately into the buttered baking pan, cover with a buttered paper and bake in a hot oven forty- five minutes, removing the paper after fifteen minutes. Rapid action is necessary from the moment the water is added. May be eaten as soon as cool. 812. BAKING-POWDER. There are numerous good baking-powders in the market, but the best of them is no better than one made of two parts of pure cream of tartar, one part of baking soda and one part of corn- starch, all powdered and sifted together several times. 813. GRAHAM BREAD. Take 1 quart of white bread sponge, add scant i^ cupful of molasses and ^ teaspoonful of soda dissolved in a little hot water. DEPARTMENT 14 247 Stir in as much Graham flour as can be worked in with a spoon, put in a baking pan, let it rise, and when light bake for one-half hour in moderate oven. 814. GRAHAM BREAD— NO. 2. Mix together 2 cupfuls of Graham flour and 1 of white, add to this 1 cupful of sour milk, 1 teaspoonful of soda, 2 tablespoon- fuls molasses, % cupful of sugar and 1 teaspoonful of salt. Steam two hours and dry in oven. 815. BOSTON BROWN BREAD. Put in a bowl 1 pint of sour milk ; add 1 cupful of New Orleans molasses, 2 level teaspoonfuls of soda dissolved in a little hot water and 1 of salt. Add 2 cups of corn meal and 2 of Graham flour ; mix all thoroughly together, put in a tin pail that will not be more than half full when the mixture is in ; cover tightly and boil three hours ; uncover, and place in the oven for ten or fifteen minutes to dry. When ready, serve hot; delicious with good butter and coffee. Also excellent sliced and toasted. 816. BOSTON BROWN BREAD— NO. 2. Mix with a pint of sour milk 1 teaspoonful of saleratus, 1 tea- spoonful of salt, ^2 cupful of molasses, a good pint of Indian meal, a scant pint of rye, and a handful of sifted white flour. Let rise for one hour and steam four, then put in the oven to dry off about one-half hour. 817. BOSTON BROWN BREAD— NO. 3. One teaspoon baking powder, 1 teaspoon soda, 3 small cups Graham flour, 1 large cup white flour. Sift together then add 2 teaspoons salt, 14 cup sugar, 1 cup molasses, 2 cups sour milk. Put mixture in 1 lb. Baking Powder cans. Bake one hour. 818. WHOLE WHEAT BREAD. Dissolve % cup of sugar and 1 teaspoonful of salt in 1 pint of scalding milk, cool, add 1 yeast cake dissolved in }i cup of tepid 248 DOMESTIC SCIENCE COOK BOOK water, and, with a spoon, mix in 4^/^ cups of fine granulated wheat. Cover well, set in a warm place to rise, about three hours. Divide, form into loaves, place in buttered pans, and when the dough rises the second time, bake about fifty minutes. If baking powder is to be used, allow lYz teas'poonful for every pint of wheat; also 1 saltspoonful of salt, and when well sifted together (6 times), quickly stir in 1 cup of cold water, place immediately in a buttered pan and bake one hour. 819. GLUTEN BREAD. Mix a pint of boiling water with a pint of milk and add a teaspoonful each of butter and salt. Let it stand ten minutes, then stir in J4 yeast cake dissolved in y^ cup of warm milk (about 65°), 1 well-beaten egg and enough gluten flour to make a good batter. Beat hard ten minutes, and leave to rise cov- ered for four hours. Add enough gluten flour to make a dough and knead twenty minutes. Make into loaves, set these to rise until light and bake in a steady oven. (Free from starch.) 820. OATMEAL BREAD. Pour over 2 cups of raw oatmeal a quart of boiling water. Let cool, then stir in 1 cup of molasses, a yeast cake dissolved in V^ cup of lukewarm water and a pinch of salt. Add enough flour to make a good bread dough. Knead and let rise in a warm place over night. In the morning knead, make into loaves, and set to rise. When light, bake in a slow oven. 82L RYE BREAD. Bolted rye flour is treated the same as wheat flour, and rye meal the same as Graham flour. Rye bread should be baked in a slow oven from two to three hours. A good combination con- sists of 5 parts rye flour and 1 part each of wheat flour and corn- meal 822. CORN BREAD. Mix 1 pint of scalded milk, l^ cake of compressed yeast, 1 teaspoonful of salt and 1 tablespoonful of butter or lard ; stir in DEPARTMENT U 249 enough corn meal to make a stiff dough and let rise over night. Next morning put on the board, cut with a knife about 100 deep gashes into the dough, turning the dough as little as possible, then mold into two loaves, let rise one hour and bake one hour. 823. SOUTHERN CORN BREAD. Mix well 1 quart of corn meal, 1 pint of buttermilk, 2 eggs, 3 tablespoonfuls of melted lard and ^ teaspoonful each of salt and baking soda. Beat vigorously for two minutes and bake in a greased pan in a quick oven. 824. BREAKFAST ROLLS. Take 1 quart of ordinary light bread dough and work into it 1 teacupful of lard, cut into small pieces, knead five minutes, and set away to rise. When light, flour the bread board, lift dough upon it, cut dough into pieces size of small egg ; knead each into small loaf, place in baking pan in rows, just touching each other, let rise, and when very light bake twenty minutes. 825. PARKER HOUSE ROLLS. Scald 1 quart of milk, and add ^ cupful each of sugar and butter, and 1 teaspoonful salt ; stir in enough flour to make batter as thick as for pancakes. Let cool, when lukewarm stir in Yz cup- ful of yeast or 1 cake pf compressed yeast, dissolved in warm water. Set in warm place to rise, and when quite light add flour and knead into dough, not too stiff, flatten with rolling pin, and cut into cakes, about 1 inch thick, with a biscuit cutter. Roll out each cake separately, spread with butter, fold double, let rise again, and bake twenty-five minutes. 826. VIENNA ROLLS. Sift 2 or 3 times 1 quart of flour, 2 teaspoonfuls of baking pow- der, and V2 teaspoonful of salt; work in 1 tablespoonful butter; stir in 1 pint of milk, making a dough of the usual consistency ; roll to thickness of % an inch, cut into circular forms and fold over 250 DOMESTIC SCIENCE COOK BOOK once, moistening a little between the folds, if necessary, to make them stick; butter baking pan, and do not let rolls touch each other when placed thereon ; moisten the tops of the rolls with a little milk, or butter melted in milk, and bake in hot oven. 827. BAKING-POWDER BISCUITS. Sift 3 times 1 quart of flour and 2 heaping teaspoonfuls of good baking powder; rub in 1 tablespoonful of lard or butter; add I teaspoonful of salt and moisten with 1 pint of milk or water. Knead quickly, roll y2 an inch thick, cut into cakes and bake in a quick oven for fifteen or twenty minutes. Serve hot. 828. SODA BISCUITS. Mix 1 quart of sifted flour with 1 teaspoonful of soda, 8 of cream tartar, 1 of salt. Rub in 2 tablespoonfuls of butter, moisten with 1 pint of sweet milk. Knead lightly, cut out and bake in a quick oven. 829. RAISED BISCUITS. Sift 1 quart flour into large bowl, make a hollow in the middle, pour in 1 pint of warm milk and % cup of melted butter. Add 1 teaspoonful of salt, stir in a little of the flour, then V^ cupful of yeast, and follow with more flour. Let rise over night. Next morning add 1 scant teaspoonful of soda, and knead twenty min- utes or more, adding a little flour. Let it rise again. Roll out ^ inch thick, cut out, place on the tin, cover and set in warm place to rise. When light, bake lightly in moderate oven. 830. LIGHT BISCUITS. Mix 1 pint of bread sponge with 1 tablespoonful each of melted butter and sugar, and the white of 1 egg beaten stiff.. Let rise until light. Then cut out or shape with the hands, place on tin and put in warm place. Wlien light, put in quick oven. 831. BEATEN BISCUITS. Into 1 quart of flour rub lump of butter size of a small hen's egg, as much lard, and 1 level teaspoonful of salt. Make of this DEPARTMENT 14 251 a stiff dough with sweet milk. Beat the dough with a mallet or rolling pin until it blisters, folding the dough over and over. Roll ■ out to the thickness of Yz inch, cut out with a small cutter and bake in moderate oven. 833. BISCUIT QUICKLY MADE. Sift three times 1 quart of flour, 1 heaping teaspoonful of baking powder and 2 saltspoonfuls of salt. Chop into the sifted flour 1 heaping tablespoonful each of butter and lard and add enough milk to make a soft dough. Handle very little. Roll out 1 inch thick and cut out round. Bake in a floured pan m a hot oven. 833. CHEESE BISCUITS. Make a rich baking powder biscuit dough, roll thin, sprinkle thickly with grated cheese, double over once, and run the rolling pin over it lightly. Cut out round and bake. 834. CHEESE BISCUITS— NO. 2. Sift 3 ozs. of flour and 1 pinch of red pepper on board, rub in 3 ozs. of butter and mix with 2 ozs. of Parmesan cheese. Make a hollow in the center, put into this 2 yolks of eggs, 1 teaspoonful each of lemon juice and water, and work to a smooth stiff paste Roll out very thin, stamp out in small discs, place on a floured bak- ing tin, prick with fork and bake in slow oven for a few minutes. Whip a little cream, mix with grated Parmesan cheese and 1 pinch of red pepper, and of this put a small quantity in the center of each biscuit just before serving. 835. DESSERT BISCUITS. Cream "Vz pound of fresh butter and work in % pound of pow- dered sugar, beat ten minutes longer and work in one by one whites of 5 eggs. Add vanilla flavoring and 1/4 pound of sifted flour. Divide in small circles or half circles, place on a buttered and floured tin and bake in a slack oven. 252 DOMESTIC SCIENCE COOK BOOK 836. HOT CROSS BUNS. Diissolve Yz ounce yeast in ^ pint of warm milk ; add 2 ounces butter, Yz ounce baking powder, mix with 1 pound of flour ; add 2 eggs, 2 ounces sugar, 1 ounce each of cinnamon, cloves, hutmeg, ginger, and coriander seed ; work well together, put in a pan, cover with cloth, and set in warm place to rise. In about ^ hour shape into small balls with the hands, put on buttered baking tins, leav- ing little space between them. Set to prove for a little time, then cut across the top in the shape of a cross, brush over with a little milk, finish proving, and bake in a hot oven. Wheti done brush the tops again with milk and serve while hot. 837. ENGLISH MUFFINS. Of British origin, but much improved upon by Americans. Take 1 cup boiled milk ; mix in pan with two tablespoonfuls sugar, teaspoonful salt, yolk and white of 1 egg beaten separately, % teacup yeast, adding enough flour to make light drop-batter. Put near fire for five or six hours to rise, then add lYz tablespoon- fuls of warmed butter ; mix well. Fill muffin rings 2/3 full with the batter, let rise again for ^ hour ; bake in hot oven until done. Should be pulled apart and not cut when wanted for use. 838. CORN MUFFINS. Two cupfuls wheat flour, 2 teaspoonfuls baking powder, Yz xupful corn meal, 1 tablespoonful each butter and sugar, 1 egg, lYi cups sweet milk, little salt. 889. BUTTERMILK MUFFINS. Make a stiff batter of flour, 1 quart of buttermilk, in which 1 teaspoonful of soda has been dissolved, and a little salt. Drop in hot gem-pans and bake in hot oven. Some sour cream added is an improvement. 840. RAISED MUFFINS. Mix 1 pint of sweet milk, 1 tablespoonful of butter or lard, 1 teaspoonful each' of sugar and salt and Y2 cup of yeast with enough flour to make a batter moderately thick. Put in warm (not hot) place ; when light, stir in large well-beaten egg and % tea- spoonful of soda dissolved in warm water. Let stand one-half DEPARTMENT 14 353 hour more, put in well greased muffin rings or gem pans and bake quickly. Serve hot and do not cut with knife. 841. TOASTED MUFFINS. Take muffins, pull apart (don't cut), toast before a clear fire; when done put a little butter on each half and close together again, put on hot plate with cover, cut into quarters and serve hot. 842. WHITE MUFFINS. Take 1 teacupful of milk, add 2 beaten eggs, % cupful of sugar, and 2 tablespoonfuls of melted butter, then sift in 3 tea- cupfuls of flour,. to which has been added 3 teaspoonfuls of bak- ing powder. Stir all together, beat two minutes, and bake in quick oven in muffin rings or gem pans. 843. FRIED RYE MUFFINS. Sift together three times, 1 cup each of flour and rye meal, 1 heaping tablespoonful of sugar, and 1 saltspoonful of salt. Mix with 1 egg beaten with % cup of milk. Stir in 2 teaspoonfuls of baking powder, and fry in small spoonfuls in hot deep fat. 844. CORN MUFFIN PUFFS. Cream 1 tablespoon butter and 1 of sugar, add beaten yolks 4 eggs and 1 cup sweet milk. Mix 1 scant cup of yellow corn meal, % cup white flour, % teaspponful salt and 1 of baking powder, sift all together, add to mixture, stir lightly and carefully; add beaten whites of 4 eggs. Bake in gem tins in moderate oven. 845. GRAHAM GEMS. Take 1 pint of sour milk, add to it 2 tablespoonfuls of mo- lasses, 1 of melted butter, 1 teaspoonful of salt, and 1 of soda; stir in enough Graham flour to make a thick batter. Have the gem pans hot, put 1 spoonful of batter in each pan and bake twenty minutes in brisk oven. 254 DOMESTIC SCIENCE COOK BOOK 846. GRAHAM GEMS— NO. 2. Beat 2 fresh eggs, add % cupful of sugar, 1 of milk, 2 of Graham flour, 1 of wheat flour, 3 tablespoonfuls of butter, and 3 teaspoonfuls of baking powder ; stir all thoroughly together and bake from twenty to twenty-five minutes. 847. CORN GEMS. Take 2 cupfuls of cornmeal, 2 of flour, 2 of sweet milk, % cup- ful of butter, 14 cupful of sugar, 2 eggs, and 3 teaspoonfuls of bak- ing powder. Beat the eggs, butter and sugar together, add the milk, then the meal and flour, and at the last moment, the baking powder ; stir two minutes and bake in gem pans. 848. STEAMED CORN BREAD. Mix 2 cups of sweet milk, 1 of sour, 2 cupfuls of corn meal, 1 of flour, 1 of sugar, 1 teaspoonful of soda, dissolved in a little warm water. Steam two hours. 849. SPIDER CORN CAKES. Beat 3 eggs, 1% cups of sugar, 3 cups of sweet milk, and 1 of sour, 3 tablespoonfuls of melted butter and 1 1/3 cupfuls of com meal, 1/3 cupful of flour, and 1 teaspoonful of soda ; mix, heat a spider hot, greasing well, pour in the mixture, and bake in a hot oven from twenty-five to thirty minutes. 850, SALLY LUNN. Beat 2 eggs, add lump of soft butter the size of an egg, put in 3 teaspoonfuls of sugar, i/^ pint of milk, 1 pint of flour, and sift in 3 teaspoonfuls of baking powder; stir all together, and bake in shallow tins twenty minutes. 851. SALLY LUNN OF' CORN MEAL. Mix 2 cupfuls of corn meal, 1 of flour, 1 cupful of sugar and 4 tablespoonfuls of melted butter. Beat 8 eggs, 1 pint of rich DEPARTMENT 14 355 milk and 1 teasponful of salt, add a cake of yeast dissolved in a little warm water, put all the ingredients together, beat until smooth, pour into a baking pan and set away in a warm place to rise. When pan is as full again as at first, put in a moderate oven and bake until well done. (Named for Sally Lunn, Bath, Eng). 852. BREAKFAST PUFFS. Take a piece of light, bread dough and roll out to about 1 inch thick, cut into inch squares, and drop into boiling hot lard. When done, sift powdered sugar over them and serve hot. 853. GRAHAM BREAKFAST CAKES. Take 2 cups Graham flour, 1 cupful wheat flour, 2 well beaten eggs, mix with sweet milk to make an extra thin batter. Cook in gem tins; set on the upper grate in oven and bake about fif- teen minutes. 854. EDINBORO SHORTCAKE. Cream together 1 cup of butter and % cjip of brown sugar, moistened. Add pinch of salt, % teaspoonful mixed ground cloves and cardamom, and stir in flour enough to make a stiff, dough. Spread in large pan and bake in moderate heat. Eat hot with butter. 855. JOHNNY CAKE. Stir together 3 cups of Indian meal, 1 of flour, 1/3 of molasses, and a little salt, with enough sour or butter-milk to make stiff batter. Stir in 1 teaspoonful soda and bake in hot oven. 856. RUSKS. Beat 2 eggs, add % cupful of sugar, 3 tablespoonfuls of butter, 1 cupful of sweet milk, 3 of flour, and 2 teaspoonfuls of baking powder. Stir all together, bake in shallow buttered tins in a quick oven. 356 DOMESTIC SCIENCE COOK BOOK 857. BREAD STICKS. Into 1 pint of bread dough mix thoroughly the well beaten white of 1 egg, roll out on pastry board, cut in narrow strips, roll over and over, drawing out until the sticks are thicker than lead pencil, and cut in 6 inch lengths. Place side by side in flat pan, let rise ten or fifteen minutes, then bake until brown and crisp. Brushing with the white of an egg improves the appear- ance. 858. CHEESE STRAWS. Mix 4 ounces of grated cheese, a large pinch each of salt and cayenne pepper with 6 tablespoonfuls of flour. Add beaten yolk of 1 egg and then enough ice water to make a stiff paste. Roll out Ys of an inch thick, cut into strips 5 inches long and % of an inch wide, and bake to a golden brown in a very hot oven, in about ten minutes. Two or 4 rings cut from the dough and baked with the strips looks nice with the cheese straws thrust through them. 859. WAFFLES. Take 1 pint of sour milk, 3 tablespoonfuls of melted butter, 3 eggs, beaten separately, 1 teaspoonful of soda, dissolved in a little warm water, add a little salt, and stir in enough flour to make a stiff batter. Bake upon waffle irons. The irons should be very hot, well greased and not filled with the batter more than two- thirds. Bake one minute each side. When done, butter imme- diately and sprinkle with powdered sugar. 860. RICE WAFFLES. Mix well ^ cup of boiled rice, li^ cups flour, 2 beaten eggs, Yz tablespoonful of butter, 1 large cup of milk. When smooth, stir in quickly 1 teaspoonful of baking powder and bake at once. When done, butter, sprinkle with powdered sugar, and serve with maple or lemon syrup. HOE-CAKES — (Origin, southern plantation, slavery days). The old-fash- ioned hoe-cake, called cold-water hoe-cake, was simply made from cornmeal, water and salt, and cooked by exposure to open fire. It is still a favorite with many, although some prefer to use buttermilk instead of water. MRS. JAKE'S HOE-CAKES. Take 1 pint of white cornmeal, Yi teaspoonful salt, and 1 teaspoonful sugar ; mix well, and add sufficient boiling milk or water to scald (add two eggs, or not, as desired). The batter should be thick enough not to spread when put on the griddle ; Grease the griddle with bacon-fat or lard, and drop the batter upon it from spoon. Flatten the cakes until about %. -inch in thickness ; cook slowly, but do not burn ; when of a brown color on underside, turn over and brown other side. Spread a little butter on each cake; serve immediately when done. HOMINY CAKES. Boil 1 quart of hominy extra soft ; add 1 pound of corn flour, 1 ounce of butter, and 1 teaspoonful of salt. Stir into it 3 well-beaten eggs and sufficient milk to make a batter. Beat batter slowly and thoroughly, making it quite thin, then bake on griddle, dropping it on in large spoonfuls ; or may be baked in waffle irons. Yeast may be used instead of eggs, putting 1 tablespoonful in the batter and letting it stand for several hours in warm place to rise. Serve hot with butter and maple syrup. Delicious if properly prepared and cooked. DIXIE' RICE BATTER CAKES. Take 1 teacupful washed rice, 1 pint water, place in saucepan and boil with lid on until quite dry ; put into pan and mix in 1 cupful fresh milk, 6 ounces flour with one teaspoonful baking powder mixed with it, the well-beaten yolks of 5 eggs, a little salt, and 2 tablespoonfuls of New-Orleans molasses. Work the paste well, form into cakes, put on gridiron, and bake until done. Buttermilk and baking soda may be substituted for the sweet milk and baking powder; or 2 cupfuls of cold cooked rice worked smooth with the milk can be used ■tor the freshly boiled rice. Serve hot with butter and syrup or molasses. FLAPJACKS (Griddlecakes). Take 1 pint each meal and flour (meal scalded), piece of butter size of walnut, teaspoonful salt, 2 cupfuls milk (buttermilk preferred). If buttermilk, use soda ; if sweet milk yeast. Mix over fire ; time for cooking from two to three minutes. Serve hot, with molasses (and butter or not, as preferred). For other Southern recipes see pages 144, 249, 264, 268, 389. FANCY CAKES. cJELLY ROLL eHR15TMAS CAKE ^ MUT^N^eHERRy FILLING Copyrigbt, 19U8,bj Wm U. Lm Many different kinds of cakes can be made up in similar forms as shown above. Department 15. THE art of making cakes depends largely upon the use of the best materials and the proper temperature required for baking the various doughs. Test the oven by putting in a piece of white paper for five minutes. If the paper is but slightly jellowed, the oven has moderate heat and is right for all batter-cakes; if the color is a deep yellow, the oven is hot, and if dark brown, the heat is sufficient for quick baking. If a straw run into the cake comes out clean and dry it is a proof that it has baked enough. Take the cake out at once, and place the tin, for half an hour, where the air can freely pass around and under it. Hot cake is considered injurious. To make good cake or pastry the flour should go through the sieve at least three times, which tends to lighten and make flufiy. If sifted onto -a. piece of brown paper, 10 to 12 inches square, will avoid waste and facilitate the pouring back into the sieve; the paper should form a funnel if properly handled. 861. LAYER CAKE. The following two recipes are recommended for layer cake, but any of the recipes given for sponge cake (pages 266-377) in this department may be used for layer cake. 357 258 DOMESTIC SCIENCE COOK BOOK 1. Weigh 4 eggs and measure out same quantity by weight of flour, butter and sugar. Make cream of the butter and sugar, add salt sparingly and the flavoring (for instance, a teaspoonful of vanilla or a tablespoonful of rum), then beat in the eggs, one at a time. . When all are in, continue beating fifteen minutes longer and then stir in the flour. Divide, put on greased tins and bake forty minutes ; slow oven. 2. Knead 1 pound good fresh butter in cold water until all salt is removed, cream with 2^ ozs. powdered sugar, stir in little more than 1 pound of sifted flour and 1 small wineglass of cold water. When well worked, put in a cold place for few hours or over night, roll to the desired thickness, divide, put on greased tins and bake in moderate heat until dark yellow, not brown. 862. LAYER CAKE FILLING. A cream to be placed between layers is made as follows: Beat the yolks of 4 eggs' with a tablespoonful of corn starch and Yz cup of powdered sugar in a saucepan, put on the fire, add 2 cups of boiling milk and stir until thick enough. When nearly cool, add the flavoring, as a tablespoonful of lemon juice, a tea- spoonful of vanilla, Yz cup of strong coffee or 3 ozs. of melted chocolate. Caramel Filling : Boil 1 cup of sugar in 1 cup of water until a drop of the syrup plunged into cold water forms a soft ball when rolled between the fingers, remove quickly from the fire and place in pan half filled with cold water for two minutes, then pour the hot syrup in thin stream onto the whites of 2 eggs whipped to a stiff froth, beating briskly. Continue to beat while adding the fruit juice or pulp and until cold. Spread between the layers be- fore it stiffens. Plain Fruit Filling: Mix the fruit juice or pulp with enough powdered sugar to get the proper consistency and spread between the layers. Pineapple is chopped, drained and mixed with sweetened, whipped cream. 883. LAYER CAKE FROSTING. Stir 1J4 cups of powdered sugar and the unbeaten white of 1 DEPARTMENT 15 359 egg until smooth. Then stir in the juice of l^ lemon, 10 drops vanilla and 2 of rose water. Will set in five or six minutes. Pour in center of cake while the cake is still warm, and with a wet knife spread over top and sides. Boiled Frosting : Boil 2 cups sugar in ^ cup of milk in double boiler five minutes, remove from the fire, beat till it creams and spread on the cake at once. Chocolate Icing : Boil 1 cup sugar and J4 cake of grated choc- olate in % cup of water or more in double boiler. When dis- solved remove from the fire, and when cold, stir in the beaten white of 1 egg or 1 small tablespoonful of soft butter. The Ideal Frosting: Boil 4 tablespoonfuls cold water and 1 cup sugar until it "hairs," upon being poured from a spoon. Beat white of 1 egg stiff, beat in the boiled sugar, and 1 teaspoon vanilla extract. If beaten too long will granulate in the plate. When it begins to "crinkle" on top it is ready to go on cake. Watch carefully. Royal Icing: Work into a white, shiny cream % pound of confectioner's sugar, 1 tablespoonful lemon juice and the white of 1 egg. Use a wooden spoon. 864. BLACKBERRY CAKE. One cup of blackberry jam, ^ cup butter, 1 cup granulated sugar, lyz cups flour, 3 eggs, 3 tablespoons sour cream, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon baking soda. Beat but- ter, sugar and egg yolks to a cream then stir in jam; the sour cream and soda and then flavoring ; flour and well beaten whites of eggs. To Be baked in layers. Filling : 1% cups sugar, % cup sweet milk. Boil six minutes and when nearly cold, beat until creamy and spread between layers of cake. 865. YOUNG BRIDE'S CAKE. Sift with 6 teacupfuls of flour 2 teaspoonfuls baking powder. Beat light the white of 2 dozen fresh eggs and cream 4 teacupfuls of sugar and 2 teacupfuls of butter. Add to the butter and sugar a portion of the flour using 1 teacupful of milk, then a portion of 260 DOMESTIC SCIENCE COOK BOOK the egg, alternating until all are mixed. Bake in moderate oven for one hour and a half. Can be made in regular cake shape, pyramid, or built up in fancy forms ; all ingredients should be of the best. 866. WIDOWS WEDDING CAKE. Two cups flour, 1 teaspoonful Cream of Tartar, % teaspoonful soda, white of 5 eggs, li/^ cups sugar, 54 cup butter, J^ cup milk, Flavor with lemon, beat all thoroughly together and bake. 867. ALMOND CREAM CAKE. Two cups sugar, 3 flour, 2/3 sweet milk, ^^ of butter, white of 6 eggs, 1 teaspoonful baking powder. Mix butter and sugar, add the milk, then the flour with baking powder sifted in, then eggs beaten stifle. Flavor with vanilla. Filling: Two fresh eggs, % cup sugar, 3 tablespoonfuls flour, 1 pint milk, pinch salt, flavor vanilla. When custard is cooked add white of 3 more eggs well beaten. Add y^ pound chopped blanched almonds to custard. Frost top of cake with boiled frosting. Flavor with almond ex- tract. Split in half J4 pound almonds and lay on top of frosting. 868. CHOCOLATE CAKE. One cup milk, whites 4 eggs, beaten to a stiff froth, 21^ cups of flour, 1 scant cup butter, 2 cups granulated sugar, 1 even tea- spoon baking-powder, 1 teaspoon vanilla, 1 teaspoon lemon, yi cake grated chocolate and pinch of salt. Put baking powder in Yo cup flour taken from 21/^ cups, then put in with whites of the egg last. If too stiff add little milk. Bake in layers. Filling: One coffee cup sugar boiled in little water until it strings ; don't stir ; beat the white of the eggs stiff ; then while pouring over the boiled sugar; beat constantly until stiff. 869. CHOCOLATE CAKE— NO. 2. Shave off % cupful chocolate, put in stirring bowl, set the bowl in boiling water until chocolate is dissolved. While d|s- DEPARTMENT 15 261 solving add Yz cupful of milk ; when dissolved set in cool place. When cold, add 2 cupfuls sugar, % cupful of butter, ^ cupful of milk, the well-beaten yolks of 3 eggs and the whites of 2. When well mixed, stir in 2% cupfuls of flour sifted with 3 teaspoonfuls of baking-powder. Bake "in layers and frost between. 870. LUNCH CAKE. Beat the yolks of 6 eggs, add % cupful butter, 2 cupfuls fine white sugar, 14 cupful cold water, 2 cupfuls flour and 2 teaspoon- fuls of baking-powder and pinch of salt. Beat together and add beaten whites. Bake in two layer tins, and when cool, place following mixture between: Beat 1 egg, add 1 cupful sugar, 3 tart apples grated fine, juice of 1 lemon. Let boil until thick and spread between the layers. When cool cover the top of the cake with powdered sugar. 871. DEVIL'S FOOD CAKE. (Highly Recommended.) Cream % cupful ,of butter, work in, little by little, 1 cupful of sugar and then vfell-beaten yolks of 2 eggs. Then beat in gradually and alternately 1 heaping cupful of entire wheat flour sifted with 1 heaping teaspoonful of baking-powder, and 14 cupful of milk. Then fold in the whites of 2 eggs beaten stiff, and finally 2 ozs. of melted chocolate and % teaspoon- ful of vanilla. Beat well together, put in a deep cake pan, bake forty minutes, and if desired, cover with white frosting, when cold. 872. CHRISTMAS CAKE. Nut and Cherry Filling. For 3 large layers, take % cup butter, 1/2 cup sweet milk, 1 of sugar, 2y2 of flour, whites of 5 eggs, 2 teaspoonfuls baking-pow- der and 1 of lemon extract. Filling: One half cupful each of raisins, nuts and cherries. Boil Vz cup granulated sugar, and V^ c^ water until stringy, then while beating pour on beaten white 362 DOMESTIC SCIENCE COOK BOOK of 2 eggs. Stir in fruit and nut when smooth and place between the layers and on top. 873. SANTA CLAUS CHRISTMAS CAKE. Cream y^ pound best butter and gradually add V^ pound sugar. Beat the yolks of 6 eggs until thick and creamy and the white until stiff. Add to butter and sugar mixture, also add % pound flour, reserving enough to dredge fruit with. Mix, sift and add % teaspoonful each of nutmeg, allspice and mace and l^ teaspoon cloves. Then 2 tablespoons brandy and 1 tablespoon lemon juice. Then 1^ pounds raisins carefully seeded and cut fine ; % pound currants, y^, pound citron cut thin, and % pound figs, also chopped fine. Dredge fruit with remaining flour. Beat mixture thor- oughly and put into buttered angel-cake tin dredged with flour. Cover with buttered paper, steam for three hours, then bake one hour and a half in slow oven. If not steamed bake in slow oven at least four hours. Frosting : Boil 2 cups sugar until it sirups, pour, while beat- ing constantly into beaten white of 3 eggs, add pinch tartaric acid and continue beating. When stiff enough to spread put thin coat- ing on cake. Beat remaining frosting until stiff and cold enough to hold its shape after being forced through a cornucopia (made of stiff white paper). Cover first coating with another layer of frosting and make fancy figures of remainder. Nuts can be sprinkled over top, if desired, same as in "Christmas Cake with nut and cherry filling." 874, POUND CAKE. Rub 54 pound butter until light and smooth, stir in 1 pound sugar until creamy, add beaten yolks of 8 eggs. Sift 3 teaspoon- fuls baking powder and 1 of salt with 1 pound of flour. Stir part into the batter until smooth, sprinkle over ^ teaspoonful grated nutmeg, add beaten whites of ^g'g and remainder of flour, divide into 2 loaves, and bake in greased and paper-lined tins about forty- five minutes in moderately hot oven. DEPARTMENT 15 263 875. POUND CAKE— NO. 2. Make cream of 2 cups butter and 3 of sugar, as indicated in preceding recipe ; stir in 1^^ cups milk, then the yolks of 9 eggs well beaten, sift in 4 cups flour with 2 teaspoonfuls of baking powder, and then add the whites of the eggs beaten stiff. Bake in moderately heated oven about forty-five minutes. 876. SPICE CAKE. Make cream of 1 cup butter and 2 of sugar, add 4 beaten eggs, and stir for five minutes longer, then mix in cupful sweet milk, J4 grated nutmeg, 1 tablespoonful each cinnamon, mace (outer hull nutmeg), clove. Measure 3 cupfuls flour and mix with 2 tea- spoonfuls cream tartar and 1 of soda ; sift twice and, stir in with the rest of the ingredients. Bake from forty to sixty minutes in moderate heat. 877. SPICE CAKE— NO. 2. Make a cream of 2/3 cupful of butter and 2 cups sugar, add 3 beaten eggs, 1 cupful so\ir or buttermilk in which has been dis- solved 1 teaspoonful soda, and 3^^ cupfuls of flour ; add spices to taste. Bake in shallow square tins ; when done cover with yolk of egg, beaten with powdered sugar. Cut in squares to serve. 878. FRUIT CAKE. Rub 1 cup of butter smooth, stir in 3 cups brown sugar until creamy, then the yolks of 8 eggs lightly beaten, 2 teaspoonfuls of sour milk, piece of lard the size of a walnut, 1 teaspoonful currant jelly, y2 tablespoonful each of ground cloves, cinnamon and nut- meg, also 1 pound each of stoned raisins and well cleaned cur- rants, and % pound chopped citron, 1 teaspoonful of soda dis- solved in little water and 1 quart flour, then add the beaten whites of eggs. When well mixed, bake three hours in pans lined with greased paper. 879. FRUIT CAKE— NO. 2. Beat 4 cupfuls of sugar with l*^ cupfuls of creamed butter, then stir in 6 beaten eggs, 2 cupfuls of sweet milk, 1 pound oi 264 DOMESTIC SCIENCE COOK BOOK stoned and chopped raisins, 1 pound of chopped or sliced citron, GVz cupfuls of flour, and 2 teaspoonfuls soda, dissolved in warm water ; line baking pans with greased paper and bake from two to three hours. 880. FRUIT CAKE— NO. 3. Cream 1 cupful butter, stir in 1 cup of brown sugar and 1 of molasses ; add 4 eggs, 1^/^ teaspoonfuls cream tartar, 1 tea- spoonful soda, l^ teaspoonful grated nutmeg, 2 pounds chopped raisins and a little more than 3 cupfuls of flour. 881. ECONOMICAL FRUIT CAKE. Place any stale, dry cake, otherwise perfectly good, in steamer and steam until soft ; then put in bowl and rub fine with the hands. To 3 cupfuls of the crumbs, add 1 cupful of best molasses, % cupful sweet milk, 3 well beaten eggs, a little less than % cupful of butter, 1 cupful of stoned raisins, a handful of cleaned cur- rants, 2 teaspoonfuls of baking powder and spice to taste ; stir all together and add enough flour to make dough little thicker than ordinary cake dough. Cover bottom of shallow pan with greased paper, spread in dough evenly and bake in moderate heat from half to three quarters of an hour. 882. MOTHER WASHINGTON'S FRUIT CAKE. Have ready in advance 1% cups shredded citron, J4 cup candied lemon peel, 3 cups currants, cleaned, washed and dried, 1% cups raisins, i cup blanched almonds chopped fine, and set aside till required. Mix 2 cups butter in warm bowl with 3 cups granulated sugar. Beat together till light. Into a separate dish break 5 ?ggs. Line a large tin with paper and sift into it 2 pints flour. Add the fruit and the following spices: 1 tablespoonful each nutmeg, mace and cinnamon; also % tablespoonful each all- spice and cloves. Mix together and put aside till needed. Butter a deep cake tin lined with white paper, greased. Cover DEPARTMENT 15 265 the entire outside surface of tin with four or more thicknesses of wrapping paper, which must be fastened on with a fine wire. Beat the butter and sugar together once more, stir in the eggs, two at a time. Now add % glass of best brandy together with the flour and fruit. Mix well, pour into the tin, cover with three or four thicknesses of brown paper and bake four or five hours in a slow even oven. ' The paper on the outside of the tin will scorch, but owing to its thickness it is supposed to last until the cake is done. Whip to a-stifif froth the whites of 2 or 3 eggs and i?^ teaspoonful of cold water and beat in enough confectioner's XXX sugar to make it the consistency of paste, and ice or frost the cake over when cold. The above proportions may be increased or diminished ac- cording to size of cake desired. This recipe is supposed to be sufficient for about 30 guests. This cake will keep almost in- definitely, especially if kept in stone jars. 883. FIG CAKE. For dark part, take % cup butter, 1 cup sugar, l^ cup water, 1% cups flour, 1% cups raisins stoned and cut fine, 2 eggs, 1 tea- spoon baking powder sifted into the flour. Nutmeg, clove and cinnamon. Bake in two round layers. One pound of select figs. Save- 8 of finest for top of cake. For paste or filling, use remain- der of figs washed and chopped fine, 1 tablespoonful sugar, and a little water; cook till smooth. Make any delicate white cake. Alternate light and dark lay- ers, using the fig paste between each layer. Frost the cake all over with boiled frosting and place the 8 select figs artistically on top. Very rich and elegant. 884. RAISIN CAKE. Cream together 1 cupful butter and 2 of sugar, add 1 cupful of molasses, 3 well beaten eggs, 1 cupful of buttermilk, 1 of stoned raisins, 5 of flour. Wo teaspoonfuls of soda, 3 of cinnamon, 2 of cloves, 1 grated nutmeg, stir well together and bake three hours in pans lined with greased paper. 266 DOMESTIC SCIENCE CQOK BOOK 885. RICH PLUM CAKE. Make cream of 1 cup of butter and i/^ cup of lard with 1 table- spoonful salt, then work in 3 I'arge cups of sugar and stir in 5 beaten eggs. Add 2 cupfuls of raisins, 2 of currants, 1 large cup- ful of chopped citron, 1 tablespoonful of allspice, 1 of cinnamon, % a nutmeg grated, 1 tablespoonful cloves, 1 cupful molasses, 1 cupful of cold, strong coffee, 1 teaspoonful of soda, 2 of cream tar- tar and 4^ cupfuls of flour. Make two loaves and bake two hours in slow oven. 886. DATE CAKE. Cream % cup butter or lard with 1 cup sugar and Yz cup mo- lasses, then work in 2 eggs, and when properly smooth, pour on 1 scant cup of cider or best vinegar and stir until well blended. Then add % pound of dates stoned and chopped, % teaspoonful each ground cinnamon, nutmeg or mace (outer hull of nutmeg), and cloves, 1 teaspoonful of allspice, 1% teaspoonfuls of soda, and enough flour to make a rather stiff dough. The given quantity- gives a loaf of 13 inches in length and 8 inches in width. Bake in pan. 887. SPONGECAKE. The secret of making good sponge cake: Beat together the yolks of eggs and the powdered sugar until thoroughly blended, which will take half an hour at least. When beating the whites of egg do not break the foam. Heat should be moderate at first, gradually increasing after half an hour. Beat 2 cups of sugar and 6 yolks of egg half an hour, add 31/^ cupfuls of flour, 2 teaspoonfuls cream tartar. When well mixed, stir in 6 well-beaten whites of eggs. Line baking pan with greased paper, pour in the dough and bake in moderate heat. 388. SPONGE CAKE— NO. 2. Beat 2 cups of powdered sugar and 5 yolks of egg together half an hour, add 2 cups of flour sifted with 3 teaspoonfuls baking powder. Mix well, stir in i^ cup of cold water, fold in the well- DEPARTMENT 15 267 beaten whites of 4 eggs, and bake as above. Cover with icing if desired. 889. WHITE SPONGE CAKE. Stir together 1*^ cups of powdered sugar, with 1 cup of flour and 1 teaspoonful of cream tartar. When thoroughly mixed, add the whites of 10 eggs beaten to a stiff froth. Line baking pan with greased paper, pour in dough and bake in moderate oven. Be careful not to jar the cake while baking, as it will fall and be- come heavy. 890. WATER SPONGE CAKE. Stir together 1 cupful of powdered sugar, 1 cupful of flour, 1 teaspoonful baking powder, and pinch of salt. When mixed, stir in 2 well-beaten eggs and % cupful of boiling water; bake in paper-lined tins in moderate oven. 891. 1775 SPONGE CAKE. Take 13 eggs, the weight of 10 in powdered sugar and of 6 in flour. Beat the yolks very light, add the sugar gradually, then the flour, then stir in the beaten whites, add pinch of salt and flavor with lemon. Bake in moderately heated oven. 892. HONEY SPONGE CAKE. Beat the yolks of 5 eggs very light, then add 1 cupful of strained honey and beat three minutes longer, sift in 1 cupful of flour, beat five minutes, add the beaten whites of 5 eggs, stir- ring lightly and bake in very hot oven. 893. BOSTON SPONGE CAKE. Beat the yolks of 5 eggs for five minutes, add % cupful pow- dered sugar ; beat the whites stiff and add ^ cupful sugar, beat light, mix together add 1 tablespoonful lemon juice and l*/^ cup- fuls flour, put in angel cake tin and bake for thirty-five or forty minutes in slow oven. Add flour with as little stirring as possi- ble. 868 DOMESTIC SCIENCE COOK BOOK 894. HOT WATER SPONGE CAKE. Put in deep mixing bowl in following order, 2 eggs, pinch of salt, beat with egg beater until light and thick. Graduajly add 1 cup granulated sugar, beat four or five minutes. Remove beater, add y2 teaspoon lemon extract, 1^ cups flour (sifted before meas- uring) with 1% teaspoons baking-powder sifted in. Stir into the egg mixture and add % cup boiling water. StJr all uncil smooth. Have biscuit tin ready, well greased and lined with buttered paper ; pour in mixture, bake until light brown, in moderate oven. When cool cover with frosting, and place one-half of an English walnut on each square. 895. ONE-EGG CAKE. Cream % cup butter, work in 1 cup of sugar, then 1 egg yolk. When smooth stir in 1 cup of milk and gradually 2 cups or less of flour sifted with 2 teaspoonfuls of baking powder. Flavor with vanilla, bake and ice with the following : Beat 1 cupful of confectioner's sugar slowly into the white of one egg and flavor with % teaspoonful of vanilla. Stir over the fire 1 oz. grated chocolate, 2 tablespoonfuls of confectioner's sugar and 1 of hot water, until smooth, then add 1 more table- spoonful of hot water and stir into the sugar and egg. 896. LADY BALTIMORE CAKE. White cake baked in layers with chopped figs and whipped cream filling; bake in quick oven about ten or fifteen minutes. Serve cold. 897. STOAKES CAKE. Chop fine % pound dates, 14 pound almonds, add 1 cup sugar, about 1 cup flour, 1 pinch salt ; yolks and whites of 7 eggs, beaten separately. Bake in two biscuit tins, frost (white or-choclate), ati^cut in squares. DEPARTMENT 15 369 898. DEVIL'S FOOD. (Extra Fine.) Cream, 1 cup light brown sugar with 1/4 cup butter and 1 egg. Add J4 cup sour milk or cream, first dissolving in it, 1 tea- spooful soda. Stir in 1 teaspoonful vanilla, 1J4 cups sifted flour, and then 2 squares Baker's chocolate dissolved in % cup boiling water. If sour cream is used instead of milk, use half the quantity of butter. Bake in two layers, or in loaf in moderate oven. Fill- ing: Dissolve 1 square Baker's chocolate, grated, in dish placed in boiling water. Whip white of 2 eggs to stiff froth. Pour V^ cup boiling water over 1 cup granulated sugar, and cook till it "hairs" (spun, resembling fine threads). Turn melted sugar slowly into beaten eggs and whip until mixture is cool. Add the melted chocolate and whip until a smooth frothy cream; then whip in 14 or 1 teaspoonful vanilla. This will be sufiicient for top and filling. 899. ANGEL'S FOOD. Whites of 11 eggs, 1 cup flour, 1^^ cups sugar, 1 teaspoon vanilla extract. Sift sugar 4 times. Sift flour 4 times with tea- , spoonful cream of tartar added, also pinch of salt. Beat the eggs until light and diy, add sugar lightly, then flour and vanilla. The secret of success is in the mixing and baking. Put to- gether in order given. Do not use a spoon or beat hard. Beat the eggs with a 5-wire egg beater, and use the same to mix the cake, . Bake in ungreased angel cake pan forty minutes to one hour. Let the cake cool in inverted position, before removing from pan. The regular pan for this cake has little legs sticking up. Oli-en must be moderate. One of the delicate cakes. 900. ANGEL CAKE. ' Sift 1 cup flour with % teaspoonful cream of tartar four or five times. Beat whites of 9 large or 10 small eggs very stiff, with pinch of salt, and then gradually beat in 1 J4 cups powdered sugar, also gradually, 1 cup flour. Bake in greased, paper lined tin in moderate heat about thirty-five minutes. Do not ja^ pan 370 DOMESTIC SCIENCE COOK. BOOK while baking, as the cake will fall and become heavy. Take out of oven, let stand ten minutes, loosen around the sides and drop out. Cover with icing if desired. If well made, the cake will be spongy and hard to cut with knfe. 901. ANGEL CAKE— NO. 2. Beat 5 whites of egg stiff; beat in, little by little, ^ cup of powdered sugar, then, gradually, ^ cup flour, sifted several times with 1 heaping teaspoonful baking powder, and little lemon fuice. Do not grease the tin. Bake in hot oven. 902. GOLDEN CAKE. Beat together 1 cupful of butter with 2 cupfuls sugar; add 1 cupful milk and beat again. Then stir in 3i/^ cupfuls of flour, the well-beaten yolks of 6 eggs, and 3 teaspoonfuls baking powder. Stir together and bake in a loaf or layers. 903. SILVER CAKE. Beat together li cupful butter with 2 cupfuls sugar, 2/3 cup of milk, 2y2 cupfuls of flour and 3 teaspoonfuls baking powder. Stir in the well-beaten whites of 6 eggs. The Silver and Golden cake can be combined by putting altern- ate layers qf the two doughs in the pan. 904. SNOWFLAKE CAKE. Mix 1% cups of powdered sugar, 1 of ilour, and i/^ teaspoonful cream tartar. When well mixed, add the well-beaten whites of 8 eggs. Bake in a pan lined with greased paper and in moderate heat. / 905. MARBLE CAKE. White Part: Stir together 1% cupfuls sugar and % cupful butter; then add 1 cupful sweet milk, 1 teaspoonful cream tartar, % teaspoonful soda, and 2 cupfuls of flour and then stir in the whites of 4 eggs, thoroughly beaten. Dark Part: Stir together 1 cupful brown sugar, y^ cupful of DEPARTMENT 15 2n i molasses, ^z cupful of soft butter, and beaten yolks of 4 eggs, Yz cupful of milk, 1 teaspoonful cream tartar, % teaspoonful of soda, 2 of cinnamon, and grate in i/^ nutmeg; then stir in 2 cupfuls flour. Line baking pan with buttered paper and put in the light and dark mixtures alternating by spoonfuls. Bake in a moderate oven. 906. WATERMELON CAKE. Make cream of Yz cup butter and 1 cup of powdered sugar, work in % cup milk and 3 cups flour sifted with 1 teaspoonful cream tartar and i^ teaspoonful soda, also the rind and juice of 1 lemon. Then work in the well-beaten whites of 3 eggs. Take 1/3 of the mixture and work into it i/^ cup of stoned and halved raisins, and 1 teaspoonful of liquid cochineal (harmless coloring matter), surround with the remaining dough and bake in mod- erate heat. 907. CREAM CAKE. Beat together 1 cup sugar and 2 eggs, then add 1 cupful of sweet cream, 1 2/3 cupfuls of flour and 3 teaspoonfuls baking powder. Stir all together and bake in rather brisk oven. 908. BREAD CAKE. Beat together 1 cupful of butter with 2 of sugar, add 2 well beaten eggs, 2 cupfuls stoned raisins, 2/3 teaspoonful soda in 1 of milk, and then, stir in 3 cupfuls light bread dough ; work until thoroughly mixed, line baking pan with buttered paper, put in dough, set in warm place, to rise, and when light, bake in mod-^ erate oven for one hour or more. 909. IMPERIAL CAKE. Make cream of % pound each, butter and sugar. Sift ^ pound flour 3 or 4 times with Yz teaspoonful (or a little more) of baking powder and mix in grated rind of 1 lemon. Beat 4 eggs in bowl until light. Then work the flour and the egg into the butter and sugar, alternately adding a little of each. When smooth, pour Y2 of the mixture into a tin lined with buttered paper, strew halved, 21% DOMESTIC SCIENCE COOK BOOK candied cherries all over, pour the other half of dough on top and bake in hot oven three-quarters of an hour, reducing the heat below the pan, when the cake has risen. 910. NUT CAKE. Make a cream of 2 tablespoonfuls of melted butter and 3 table- spoonfuls of flour, then, stir in 2 cups of milk, and when well blended, add 1 cup each of broken nut meats and bread Crumbs moistened with well-beaten egg, Y^, teaspoonful salt, and sugar to taste. Bake in deep tin lined with buttered paper. fVery nourishing and excellent for the lunch box. 911. WALNUT CAKE. One cup chopped walnuts, % cup butter, 2 cups flour, ^ cup sweet milk, ly^ cups sugar, whites of 4 eggs well beaten, 3 tea- spoonfuls baking powder ; add the nut meats last. 912. HICKORY NUT CAKE. Take 1 cup butter, 2^^ cups sugar, 3V^ cups flour, 4 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar or baking powder, 1 pint nuts, 1 pound seeded raisins. Mix and bake. 913. PECAN CAKE. Take 6 eggs beaten separately, ^ pound butter, 1 pound sugar, 1 pound flour, 1 heaping teaspoon of baking powder in flour, 2 pounds of raisins, 2 pounds of pecans, 2 nutmegs, y^ teacup of orange peel, % teacup of black molasses, 1 teacup of whiskey. Mix and bake. 914. DUTCH PEACH CAKE. Stir 2 teaspoonfuls baking powder, i/^ teaspoonful salt with 2 cups of flour. Work with l^ cup butter. Add 1 beaten egg to 1 cup of milk and stir in with flour. Butter pie tin and pour in mixture, pressing into top of the dough, 4 peaches, peeled, stoned and quartered. Mix 1 tablespoonful cinnamon and 3 of sugar, and sprinkle over top. Bake and serve with good butter. DEPARTMENT 15 273 915. ZULACAKE. Cream % cup butter and 1 of sugar. Add ^ cup sweet milk, y2 of corn starch and 1 of flour with 1 teaspoonful baking powder sifted in, pinch of salt and 1 teaspoonful vanilla extract. Beat and add white of 4 eggs, little at a time until 1/3 is smoothly mixed, and then the remainder can be quickly added. Frosting: Boil 1 cup maple sugar with 4 tablespoons cold water until it will "hair." White 1 egg, beaten stiflf. Stir with sugar, beat and spread on cake. 916. BROWNIES' FOOD. Grate fine ^ a cake of good unsweetened chocolate, put in a double boiler with 1 large cupful sweet milk, cook until smooth and thick, then set aside to cool. Cream together II/2 cupfuls sugar with % cupful butter, add the well beaten yolks of 4 eggs, then the chocolate and beat two or three minutes. Sift 3 cupfuls flour two or three times with 2 teaspoonfuls best baking powder, stir it in gradually, then add the beaten whites of 4 eggs. Make into layers or into a loaf, and bake in moderate heat. Finish with white icing. 917. APPLE CAKE. Stir together II/2 cupfuls of sugar and large 1^ cupful of butter; add 2 eggs, the white and yoke beaten separately, i/^ cup- ful of sweet milk, 2 cupfuls flour, 1 teaspoonful cream tartar sifted in the flour and % teaspoonful of soda dissolved in the milk. Put in jelly-cake tins cover top with sliced apples and bake ; when done put melted butter or thick whipped cream on the apple, sift pow- dered sugar over all, and serve at once. 918. DRIED APPLE CAKE. Soak 3 cups good dried apples over night in warm water. In the morning cut in small pieces, put in stew pan with 2 cup- fuls of best molasses and simmer two hours; add 2 beaten eggs, 1 cupful of sugar, 1 of milk, % cupful of butter, 2 teaspoonfuls of soda, spice to taste, and flour enough to make a stiff batter. Bake like fruit cake. 274 DOMESTIC SCIENCE COOK BOOK 919. DUTCH APPLE CAKE. One and ^ pints of flour, 2 teaspoonfuls baking powder, i^ teaspoonful of salt, % cup of butter rubbed well into the flour. Beat 1 egg very light and add ^ cup cold water, pour into the flour and beat well. Butter the pan and pour in batter. Peel and slice 4 or 5 apples and put through the batter. Sprinkle plenty of sugar, cinnamon and butter on top. 920. CHEESE CAKE. Mix 1 cupful of cracker crumbs with 1 cottage or Neufchatel cheese, and stir together thoroughly with 4 eggs well blended with 1 cup of sugar. Then add % cup of rich cream, or 1 tablespoonful soft butter and % cup of milk. Flavor with rind of 1 lemon , grated and half the juice, % teaspoonful of grated nutmeg, and ^ cup of currants well washed, dried and rolled in flour. Line well buttered patty-pans (small tins) with puff paste, pour mix- ture in and bake fifteen or twenty minutes in hot oven, but do not brown the top. 921. GERMAN COFFEE CAKE. Heat, but do not boil, 1 quart milk, add ^2 cupful butter, 2/3 cupful sugar and 1 teaspoonful salt. Let cool slightly, stir in enough flour to make thin batter and a cake of compressed yeast dissolved in a little warm water. Set in warm place to rise and when very light, work in enough flour to make dough, roll, and put in pan. Brush top with the beaten white of 1 egg, sprinkle on % cupful sugar and 1 cupful of any kind of chopped nut meats, let rise until light and bake in moderate oven. 922. WAVY EASTER CAKE. Take 6 eggs, 2 spoonfuls butter, 2 spoonfuls sugar, 2 teaspoon- fuls rum, and as much flour as the dough will take. Roll out thin, brush well with melted butter, strew with vanilla sugar, or with sugar and cinnamon mixed, and bake a light brown. As the alcohol in the rum disappears entirely while baking, there can be no objection to the recipe. DEPARTMENT 15 275 923. GINGERBREAD— FAIRY. Take 1 cup butter, 2 cups sugar, 1 cup sweet milk, 4 cups flour, ^ teaspoonful soda, 1 tablespoonful ginger. Cream the butter, add the sugar, when light add the ginger and milk (in which the soda has been dissolved). Then add the flour. Turn baking pans upside down, butter them and spread batter extra thin. Bake in moderate oven until brown. While hot cut in small squares with case knife and slip from pan. Put in jjaste- board box with tissue paper between the layers. 924. GERMAN BREAD CAKE. Stir together for half hour 16 yolks of egg, 1 pound each of powdered sugar and freshly grated almonds, 2 ozs. each of finely grated and sifted chocolate and minced citron, 1 teaspoonful ground cinnamon, % a teaspoon each of ground cloves and carda- mom (East Indian spice, delicious flavor), the chopped rind and the juice of 1 lemon. When well mixed, work in % pound toasted rye bread (Graham or Pumpernickel will do) pounded fine and sifted ,and then the whites of 13 eggs beaten stiff. Finally work in 1 cup of Medford rum or brandy and put quickly in oven in pan well buttered and strewn with fine toasted bread crumbs, as above. Bake from one to one and one-half hours in moderate heat, reducing heat little below the pan, after the cake has risen. Cover with white or chocolate icing. If no icing is desired, the quantity of chocolate in the cake may be increased. 925. GINGERBREAD. Prepare soft dough of 1 cup sour cream, 1 egg, 1 9up of molasses, 1 teaspoonful soda dissolved in warm water, 1 large teaspoonful ginger and 1 teaspoonful of salt. Bake in moderate oven and serve hot. Honey, instead of molasses, makes delicious variety. 926. GINGERBREAD— NO. 2. Cream 1 cupful butter with i^ cupful of brown sugar. Add 2 cupfuls of molasses, 1 cupful of either sweet or sour milk, 1 276 DOMESTIC SCIENCE COOK BOOK tablespoonful of ginger and 1 teaspoonful of ground cinnamon. Work smooth, then work in 3 eggs, the yolks and whites beaten separately, 2 cups of sifted flour, 1 teaspoonful of soda dissolved in warm water and finish with 2 additional cups of sifted flour. Pour the dough into 2 buttered and papered bread-pans and bake from forty minutes to one hour in moderate oven. This recipe gives a soft gingerbread. If wanted hard, omit the eggs and roll out % inch thick. Cut out, or if to be baked in large cakes, score (mark) the surface for cutting with knife. 927. SOFT GINGER CAKE. Put into a cup 4 tablespoonfuls hot water, 3 of melted butter, and fill up with molasses. Put into the stirring bowl 1 teaspoonful of ginger and 1 of soda, and to this add the mixture in the cup. Stir in enough flour to make a stiflf cake dough. Pour into square tins and bake carefully. 928. MOLASSES CAKE. Put together 2 cupfuls.of molasses, 2 of brown sugar, 1 of sour milk, 1 teaspoonful soda, 1 cupful of butter, 2 beaten eggs', 514 cupfuls of flour. Beat all together, line dripping-pan with buttered paper, and put in dough. Sift white sugar over top and bake in slow oven. Excellent ; will keep for weeks. 929. POTATO CAKE. Boil extra mealy potatoes in skins, until nearly soft ; peel, and when quite cold, grate enough to make 1 pound and 2 ozs. Spread on flat dish and put in an airy place till next day. Prepare baking tin by buttering well and strewing in fine dry crumbs of bread. Then stir together the yolks of 16 eggs, ^4 pound of sifted pow- dered sugar, the grated rind and the juice of 1 lemon, 6 ozs. of grated sweet almonds and % oz. of grated bitter almonds. Grad- ually stir in the potato, and finally the whites of 14 eggs beaten stiff with 2 heaping tablespoonfuls of potato starch or corn starch. DEPARTMENT 15 277 Put quickly in the tin and bake from one to one and one-half hours in moderate heat. Reduce the heat little below the pan after the cake has risen. 930. CORN STARCH CAKE. Cream together 1 cupful powdered sugar and 1^2 cupfuls of butter, add i/^ cupful of cornstarch, 1 scant cupful of flour and 1% teaspoonfuls baking powder sifted together; then add % cupful sweet milk and the whites of 3 eggs beaten stifif. 931. JELLY ROLL. Beat 3 eggs extra light, add y^ cupful of brown sugar and 1 cupful of flour sifted with 1 teaspoonful baking powder. Bake quickly in large, well-greased tin, turn out on cloth, spread with jelly while hot and roll up. 932. ORANGE ROLY POLY. Roll out a rich biscuit dough to the thickness of y^ inch, cover with sliced oranges without seeds, sift sugar over all and place bits of butter here and there. Roll up, sew firmly in a floured cloth, steam three hours and serve with a hot lemon sauce. 933. CONFECTION CAKE. Take % cups sugar, 1 cup butter, 1 cup sweet milk, 3 cups flour, whites of 3 eggs, 3 teaspoonfuls baking powder. Bake half of this in two jelly tins. To the remainder add 3 yolks, 1 tablespoon- full molasses, 1 cup chopped raisins, 1 cup chopped figs, y^ pound chopped citron, % teaspoonful cinnamon and allspice, 1 table- spoonful flour. Bake in three tins. Put together with alternate layers of frosting and jelly, frosting on the fruit cake. Department 16. PASTRY is a general term applying to all articles of food consisting of a crust of dough filled with stewed fruit, a custard, mince meat or any other similar combination. It is usually served at least once a day in most American homes. The ingredients, of course, should be the best. Lightness, so desirable in pastry, depends on the expansion of the air in the dough. The colder the dough, the greater the expansion in the oven; therefore the dough should be made in a cold room and with very cold water. Do not touch it with hot hands, and do not squeeze the air out of it by pressing hard, but roll very lightly, lifting the rolling-pin frequently. The word "pie" is of Gaelic origin, and has always signified what it means to-day. Pie is a distinct product of Great Britain and Ireland, but like many other dishes it has been brought to perfection by American cooks. A thoroughly-worked pie-crust generously filled with properly seasoned, good material and baked just right, takes high rank among home-made delicacies. 934. TARTS. Take i/^ cupful water, % cupful lard, beaten white of 1 egg, 3 tablespoonfuls powdered sugar, 1 teaspoonful cream" tartar, and % teaspoonful soda; add flour enough to make moderately stiff dough. Sugar, flour and salt should be sifted together. Work paste well, cut out disks 3 inches across, two for each tart. Cut out center of one disk for each tart, moisten the ring on one side with water and fit it moist side down on the other disk. This must be done very rapidly with all the disks. Then put 278 DEPARTMENT 16 279 quickly in hot oven. When done put in the cavity the filling such as jam, a boiled custard, stewed gooseberries, apple sauce, mince meat, forcemeat of chicken, or oysters. Tarts are also called patties or individual pies. 935. NEAPOLITAINES. Make enough puflf paste for 1 pie ; roll into a sheet V^ inch thick and cut into strips 3 inches by li/^. Bake in quick oven. W,hen cold, spread half the strips with jam or jelly and put the others on top. Cover with frosting. 936. SAND TART. Take Vi pound butter, 1 pound brown sugar, 3 eggs, 1 quart flour. Roll until thin ; slightly beat white of 1 egg and spread on dough, sprinkle with granulated sugar, chopped nuts and cinna- mon. 937. CREAM PUFFS. Put 2 tablespoonfuls butter, 1 of sugar and 1 good pinch of salt on fire in 1 cup water, until butter is melted. Remove, add iy2 cups pastry flour and work to smooth cream. Then return to fire and stir rapidly until paste leaves sides of saucepan. Let cool few minutes, then beat in 3 eggs, one at a time, and continue to beat ten minutes longer. Then stand on ice one hour. Form cakes 2 inches or less in diameter in rows 3 inches apart in tin. The tins should be warmed, lightly brushed with lard or oil,, rubbed dry with clean paper, floured, and all superfluous flour shaken out again, before putting in the pufifs. The forming is done with pastry bag. Brush the top with beaten egg, and bake in very moderate heat about thirty-five minutes. When cooled, slit open at one side and fill inside with sweet cream filling or whipped cream. 938. ECLAIRS. Proceed exactly as for cream puffs. Cakes should be about 4 inches long and 1 inch wide in baking tin. When done and filled with cream filling, dip upper half in chocolate or vanilla icing. 280 DOMESTIC SCIENCE COOK BOOK 939. PIE CRUST. Take 1 quart flour and rub into it cupful butter or lard, add teaspoonful salt, and enough ice cold water to make stiff dough. Mix with as little handling as possible, and put on ice or in cool place, one hour or two before using; roll out enough to cover the bottom and inner sides of the pie-dish, and line the dish with it ; then roll paste for upper crust, of an equal thickness throughout and in proportion to the contents of the pie (^ inch about the average), fold the cover in two, lay it over one-half of the pie, and turn the other half over the remaining part; next press it slightly with the thumb round the rim, cut neatly the rim of the paste, form rather a thick edge, arid mark with a knife about %, inch apart, taking care to hold the knife in a slanting direction, which gives it a neat appearance ; then make two small holes on the top, and egg over the whole with a paste-brush, or use a little milk or water. Any small portion of paste remaining may be shaped to fancy designs, such as leaves or flowers, and placed as ornaments on top of pie. 940. PIE CRUST— NO. 2. Take % cup of butter, % cup of lard, about 21/4 cups of pastry flour, a little salt, cut up the butter and lard in the flour, with a knife. Then pour on ice cold water enough to bring the mixture to the consistency of a stiff dough. Avoid kneading ; handle dough as little as possible. Sufficient for about two pies — average size. 941. PUFF PIE CRUST. Make cream of y% pound butter and 1 pound flour ; add 1 egg, y^ wineglass of rum and enough cold water to make stiff dough. Roll out to % inch thickness, place J4 pound butter in center, fold corners of dough securely over butter and leave in cold place (on ice) half hour. Then roll to ^4 '"ch thickness, place 2 ozs. butter in center, fold dough as before, and leave in cold place for DEPARTMENT 16 281 half hour. Repeat twice more, using 2 ozs. more of butter. Roll out to desired thickness, turn pie tin upside down over crust and cut around with knife or pie wheel; prick dough with fork here and there to prevent bulging and put at once in very hot oven, with the greatest heat at the bottom. Do not open oven for first five minutes. When-rolling the dough, care must be taken not to allow the butter to come through, and if dough sticks to rolling- pin or slab, put dough on ice at once with the slab. A little flour may be used to keep dough dry, but must be brushed off again carefully after each rolling. Always roll one way. Excellent for small tarts and patties. 942. FRUIT PIES. Rub plates or tins on which the pies are to be baked with little butter ; roll crust out thin, line plate, and put in fruit, careful not to put in too much. Sweeten to taste, and if fruit is juicy, stir little flour through it before putting it in. Berries, cherries, goose- berries, rhubarb, plums, etc., do not need any seasoning, except sugar. Apple and peach pies are improved by placing pieces of butter on the fruit before putting on upper crust. The edge of under crust should be wet with little flour and water before put- ting on upper crust. Bake in moderate heat from forty to sixty minutes.. 943. LEMON PIE. The juice and grated rind of 1 lemon, 1 cupful sugar, yolks of 2 eggs, 2 tablespoonfuls flour ; mix all together and pour over cupful boiling water. Cook in double boiler until smooth. Make the pie with an under crust only, and bake until done ; then add a meringue made of 2 beaten whites of eggs and 2 tablespoonfuls white sugar; spread evenly over pie, put back into oven and brown slightly. 944. LEMON PIE— NO. 2. Three eggs (yolks), 1 lemon (rind), 2 lemons (juice), 1 coffee cup sugar, butter size large walnut, 1 tablespoon (large) corn- starch mixed with 1 cup cold water; cook in double boiler, then take white of 2 eggs beaten stiff and beat into the cream when 283 DOMESTIC SCIENCE COOK BOOK cooked. The whites of eggs make the filling light and fluffy. Pour into baked shell. For top take white of 3 eggs beaten stiff; add 2 tablespoons sugar and pinch of baking powder. Brown slightly. 945. ORANGE PIE. To the juice and grated yellow rind of 1 orange add 1 cupful sugar, 1 of water, 2 tablespoonfuls melted butter, 2 tablespoonfuls flour, 3 eggs, reserving the white of one for the meringue, 1 tea- spoonful tartaric acid. Mix together thoroughly and bake with under crust only. When done, spread over meringue made of the white of 1 egg and 2 tablespoonfuls powdered sugar. Put back into oven and brown slighly. 946. APPLE PIE. Slice enough good apples to make pie one inch thick ; fill into lower crust, sprinkle with sugar, put pieces of butter here and there ; grate nutmeg over all, add little water, put on top crust (which should be made of puff paste) , slit top crust in two or three places and brush with beaten yolk of egg. 947. APPLE CREAM PIE. One pint stewed apples, 1 cupful sugar, 1 of milk, 2 tablespoon- fuls melted butter, 2 beaten eggs, little grated nutmeg, and % glass of wine ; mix together and bake with two crusts. 948. PIE A LA MARLBORO. Rub through sieve, 6 large tart apples, peeled and cored. Mix with the apple, 6 ozs. melted butter and the strained juice and grated rinds of 2 lemons. Then add yolks of 6 eggs beaten to a cream with 8 ozs. of sugar. Then add the white of 6 eggs, beaten to a froth. Bake one half hour in moderate oven in earthen dish, lined with pastry. 949. PINEAPPLE PIE. Beat the yolks of 4 eggs, add 1 cupful sugar and % cupful buiter, beat for three minutes, add finely grated pineapple, beat DEPARTMENT 16 283 again, and then add the beaten whites of 3 eggs. Bake in single crust and when done cover with the whites of 2 eggs beaten stiff with tablespoonful of powdered sugar, return to oven and brown slightly. The whites may all be added to the pineapple, if pre- ferred. 950. PRUNE PIE. Soak 1 pound seeded prunes over night, chop fine ; add 1 chop- ped lemon, 1 cup raisins and sugar to taste ; cinnamon if desired. Bake between two well prepared crusts. 951. MINCE MEAT. One pound chopped apples, 1 pound stoned raisins, 1 pound minced suet, y^ pound mixed citron and "orange peel chopped fine, y^ oz. mixed spice, 1 pound sugar, 1 teaspoonful salt; mix all together thoroughly, add enough water to moisten, and cook one hour. Then add % pint good sweet cider or brandy. When making the pies, add little more sugar, if not sweet enough. Mince pie is rather indigestible and therefore does not agree with everybody, but it is delicious if carefully prepared, and when eaten sparingly will probably do no harm. Mince pie can be hot just as it comes from oven, or eaten ice cold. Moderately warm, however, is recommended. 952. MINCE MEAT— NO. 2. Cook until tender, 4 pounds lean meat or tongues, chopped fine; add 3 pounds chopped suet, t pounds chopped apples, 8 pounds currants, picked, washed and dried, 3 pounds stoned raisins 1 pound citron chopped fine, 4 pounds brown sugar, 3 chopped lemons with peel, y^ oz. mace (outer hull nutmeg), 1 tablespoon- ful each, of cinnamon, allspice and cloves, 3 of salt, and 3 oranges chopped fine ; add enough cider to moisten and cook together for one hour. It is then ready for making pie. 953. CUSTARD PIE. Line deep pie plate with pie crust, and fill with mixture ot'3 384 DOMESTIC SCIENCE COOK BOOK beaten eggs, 1 pint milk, 3/3 cupful sugar ; flavor with little mace (outer hull nutmeg) and bake in medium hot oven. For cocoanut pie add to the custard, grated cocoanut. 954. CUSTARD PIE— NO. 2. In double boiler heat (but do not boil) 3 cups milk. Add grated yellow rind of 1 lemon, 1 cup sugar and 1 rounding table- spoonful cornstarch. When thick, remove from fire, stir about % the mixture slowly into 3 beaten eggs; pour back into double boiler, and return to fire for few minutes, but do not let boil. When partly cool add ^ teaspoon vanilla. Pour into deep crust and bake in good heat from below. 955. PUMPKIN PIE. Cut up 1 small-sized pumpkin, removing seeds and soft parts. Cook without any water in covered stewpan, until soft, then un- cover and stir until little moisture is left. Press through colander and to 4 cupfuls of pulp add 1 cup best molasses, 2 of sugar and 3 of milk, 1 dessertspoonful each of ginger, cinnamon and salt; sugar to taste. Mix thoroughly and when, cold work in 3 or 4 well-beaten eggs. If too thin, stir in 1 tablespoonful or more of flour. Pour in deep pie crust and bake in slow oven about forty- five minutes. Squash pie is made the same way. 956. GRANDMA'S PUMPKIN PIE. Cut pumpkin without paring, bake rind side down until ten- der ; scoop out pulp and squeeze through colander. For one pie, allow lJ/2 cups pumpkin, 1 cup boiling milk, 1 teaspoonful butter, Yt. cup sugar, Yz teaspoon salt, J4 teaspoon cinnamon, same of ginger, 1 ^^^ beaten separately, half bake crust, fill with pump- kin ; bake until it fills up. 957. POTATO CREAM PIE. One pound of mashed potatoes, ^ pound white sugar, 6 ozs. butter, J4 cupful milk, 4 beaten eggs, and little brandy. Mix the warm butter with the potatoes, then sugar, milk, and flavoring, DEPARTMENT 16 285 separate the eggs, and beat both yolks and whites quite light, stir into pie just before baking, and sift powdered sugar over pie when done. The potatoes should be white and mealy. 958. SWEET POTATO PIE. Boil nice sweet potatoes, and when well done, peel, mash, and rub through colander. For every cupful of sweet potato use 1 cupful milk, 1 egg, add sugar, cinnamon, and nutmeg to taste. Bake with under crust only. 959. BUTTER-CREAM PIE. Make rich crust and cover pie tin with it same as for custard pie. Beat together 1 egg, ^ cup white sugar, 1 tablespoonful flour, lump of butter size of egg, 1 cupful sweet cream and Yz cupful sweet milk ; pour into the crust and bake until nice brown. 960. ONION PIE. When bread dough has risen, take enough of it to make under crust. Put in deep pie tin and fill with following. Cut onions enough into dice to fill soup plate, and put into stewpan on top of 4 ozs. bacon cut in cubes (dice shape). Put on moderate fire, add 1 tablespoonful salt, pinch of caraway seed, l^ cupful milk and stew until the onions have the appearance of glass, stirring often to prevent scorching. When cooked enough, spread on pie crust, pour over the onions custard made of 1 egg, 1 tablespoonful flour and 1 cupful of milk, and bake half hour. A favorite dish with the Germans who usually drink kuemmel with it. 961. CURD PIE. Mix well 1 large cup of curd, drained off the whey, 1 beaten egg, scant Yz cup sugar, 1 tablespoonfyl well washed and dried currants, 1 teaspoonful butter, and little nutmeg and grated lemon rind. Pour into deep pie plate lined with crust dough and bake to golden brown in moderate oven. 386 DOMESTIC SCIENCE COOK BOOK 963. RHUBARB PIE, Stir together 1 cupful sugar, 1 tablespoonful flour, 1 beaten egg, and 2 cupfuls rhubarb cut into small • pieces. Bake wjth two crusts, or with one crust and a meringue. A cupful of good, stoned dates may be strewn over bottom of pie crust, before piut- ting in rhubarb. 963. CHOCOLATE PIE. Beat 3 eggs well with 4 tahlespnnnfnls ni siifrar and \}eiit FX'^'^- ually into them 1 pint of Scalding milk, in which pinch ofsoda has been dissolved. Put on fire, stir in l^ cup sweet grated chocolate' and when thoroughly blended add 1 teaspoonful vanilla. Pour into pie plate lined with crust and bake. The whites of the eggs may be used for a meringue, if pre- ferred. Beat with ^4 cup of sugar to stiff froth, spread on the baked pie and return to oven for a few minutes. 964. CREAM PIE. Scald 1 pint of milk in double boiler. Beat together the yolks of 2 eggs, % cupful sugar, 2 tablespoonfuls flour or corn starch ; stir into the scalding milk, and cook until thick, but do not let boil. Flavor with lemon or vanilla. Line pie plate with puff paste, and bake first ; then pour the boiled custard into the baked crust, spread over a meringue made of beaten whites of the eggs and 1 tablespoonful powdered sugar; put pie back in oven, and brown slightly. 965. FLUFF PIE. Cream % cup granulated sugar, and 1/3 of butter. Add yolks of 3 eggs beaten until light and firm, % teaspoon vanilla extract, 1 of lemon juice, pinch of salt. Line pie tin with paste and add the "fluff" then bake. Make meringue of 3 tablespoons sugar, pinch of salt and white of 3 eggs, spread over pie, return to oven and brown. 968. SHOO FLY PIE. Into a pie tin lined with crust pour mixture of 1 cup of New Orleans molasses and 1 cup of hot water in which 1 teaspoonful DEPARTMENT 16 287 of soda has been dissolved. Sprinkle into the liquor mixture of 1 cup of brown sugar, butter the size of 1 egg, 2 cups of flour and cinnamon or nutmeg to taste. When soaked in, bake. 967. LAYER CAKE FOR SHORTCAKE. Cream 14 cup of butter with 1 cup of sugar. Add the yolks of 4 eggs, 1 cup of milk, 2 cups of flour, 3 teaspoonfuls of baking powder and the desired flavoring. Lastly add the beaten whites of the eggs. Bake from twenty to twenty-five minutes, either in two pans of the same size, or in one pan and cut in two when cold, or put one-half of the dough in a pan, butter the top and place the other half on top. 968. PEACH COBBLER. Make a pie-paste and butter a shallow baking-pan and line with the paste. Peel enough peaches to cover the bottom of the pan; put in and sift a little sugar over; cover with pie-paste to form upper crust, just moistening the edges and pressing them together; bake one-half hour. When done take out, cut into squares and sprinkle with sugar. Cream or dressing: 1 cup maple syrup and a little vinegar ; boil till it threads from a spoon (be- comes stringy), then add J^ cup seeded raisins chopped, stir until cold ; other fruits may be added. 969, STRAWBERRY SHORTCAKE. While crust is baking^^^garefwHyTyic^'an^ wash strawberries, drain on cloth, put in bowl and sprinkle powdered sugar over. When crusts are done, butter richly, cover the lower one on buttered side with berries and lay on the upper crust, buttered side down. If three layers, butter both sides of the second. Other berries, or peaches may be used in the same way. Tablespoonful of whipped or ice cream placed on top, not only gives the shortcake a relish, but serves to ornament it. 970. STRAWBERRY SHORTCAKE— No. 2. Sift into mixing-pan, 1 quart flour, 2 tea«poonfuls baking pow- der and % teaspoonful salt, then mix in teacupful lard, and add 1 teacupful sweet milk ; mix to consistency of pie-crust. Roll out 288 DOMESTIC SCIENCE COOK BOOK about half of the mixture and cover baking-tin. Spread the layer thickly with soft butter and place over it rest of mixture rolled to fit. Bake in quick oven. Chop 2 quarts strawberries (or other fruit) and sweeten to taste. When crust is baked, lift off top layer, spread bottom layer with the fruit and replace top layer and serve. The remainder of the fruit should be served at table from a separate dish. If desired, the dough can be made and baked in the morning ready to fill with fruit when needed. Heat over crust in the oven before filling, or use cold if desired. 971. LEMON SHORTCAKE. While the crust is baking, pare 2 lemons thinly with sharp knife ; save the rind. Then pare again, cutting and throwing away all white rind. Cut in half, take out seeds and put the pulp and yellow rind to boil with iy2 cups of sugar and 11/4 cups of water. Boil fifteen minutes, stir in 1^^ tablespoonfuls of fine cracker dust. Keep hot. Butter the layers of cake, spread with the lemon and serve hot. Orange shortcake is made in the same way, taking i^ a lemon, with 2 large oranges. 972. BLACKBERRY SHORTCAKE. Small berries, like blackbetries, blueberries and the like, may be mixed in with the batter, baked in a well greased pan, cut into squares, and served hot with butter. 973. KISSES (MERINGUES). Beat to stiff froth 4 eggs, and then mix in lightly 1 cup sifted powdered sugar. Drop by spoonful on paper-lined tin, pressing down any point with wet knife blade ; dust with sifted sugar and dry, not bake, in slack oven. They should not turn yellow. After two hours, break in their bottom with finger, lay on tin upside down and let insides dry over night in warm place. The paste may be flavored with lemon rind or almond paste, if desired. •• ^M^ Department 17. THE prudent housekeeper will make it a rule to have cookies, fritters, doughnuts, or other small cakes on hand to serve between meals when necessary, qr even at a substantial meal. In cooking doughnuts precau- tion must be taken to have the fat smoldng-hot in the center so that the intense heat will at once form a crust on the doughnut or fried cake, thus preventing the doughnut from absorbing too much grease. If not sugared, can be kept in good condition for some days in a tight tin case or glass jar. Will prove excellent to carry in a lunch box or on a short trip. 974. GINGER SNAPS. Mix well 1 cup each of sugar, molasses and butter or other shortening, 3 eggs, 1 teaspoon ground ginger, 1 of baking soda and 4 cups flour. Roll out thin, cut with biscuit cutter, and bake in moderate heat fifteen to twenty minutes. 975. GINGER COOKIES. One cupful of molasses, 1 of sugar, 1 of sour milk, 1 of butter or drippings, 1 teaspoonful soda, 1 tablespoonful ginger ; stir well together and add enough flour to make soft dough ; cut in round or square cakes, and bake in quick oven. 976. SUGAR COOKIES. Rub to cream 2 cupfuls sugar and 1 of butter, add 1 cupful sweet milk, and 2 teaspoonfuls soda ; flour enough to roll without sticking. Cut in round or square cakes, and bake in a quick oven. 389 390 DOMESTIC SCIENCE COOK BOOK 977. SUGAR COOKIES— No. 2. Mix together % cupful butter, 1 cupful sugar, 1 egg, i/4 cupful sweet milk, % teaspoonful soda and little nutmeg or caramel and enough flour to roll. Roll very thin and bake in quick oven., 978. MOLASSES COOKIES. Put into mixing bowl 2 cupfuls best New Orleans molasses, y2 cupful brown sugar, 1 cupful pork drippings, or i/^ each of lard and butter, 1 cupful cold water, 3 teaspoonfuls each of baking soda, ground cinnamon, and ginger. Stir all together, add enough flour to make a dough as soft as can be handled, roll out ^/^ inch thick, cut with large cookie cutter and bake in brisk oven. 979. COOKIES MOTHER USED TO MAKE. Sift two quarts of flour into kneading bowl. Put in 2 eggs well beaten; 1 cup granulated sugar, 3/3 cup of butter or other shortening ; a dessert spoonful of caraway seed and 3/3 of a cup of sour milk into which a good teaspoonful of soda has been stir- red. As a rule butter will make the dough salty enough, but if !ard is used, a half teaspoonful of salt should be added. Mix with enough of the flour to make the dough sufficiently stiff to roll out. Bake in quick oven from four to six minutes. Will make about fifty cookies. Keep tightly covered. 980. FUDGE COOKIES. Mix, in the order given, 4 well-beaten fresh eggs, 3 heaping cupfuls brown sugar, % cake of grated chocolate, 1 cupful chopped nuts, 1 scant cupful flour, 1 teaspoonful vanilla, and lit- tle milk, if necessary. Cut in desired shape and bake twenty-five minutes in moderate heat. 981. HAMLET COOKIES. Mix IV^ cupfuls sugar, 2/3 cup of butter, 1 cupful of chopped raisins, 2 eggs, 1 teaspoonful each of ground cloves, nutmeg and cinnamon, 1 teaspoonful of soda dissolved in 3 tablespoonfuls of sour milk, and enough flour to roll out thin. DEPARTMENT 17 291 982. OATMEAL COOKIES. One cup sugar, 3/3 cup butter, 1 teaspoon of soda in 6 table- spoonfuls qi sweet milk, 1 cup of raisins chopped, 1 teaspoon cin- namon, 2 cups of Quaker Oats, 2 cups flour. Drop in the pan. 983. OATMEAL COOKIES— NO. 2. Mix in following order, 1 cup sugar, ^ cup butter, 2 eggs, 1 teaspoonful cinnamon, 1 of soda, 1 of baking powder, }i cup raisins chopped, 2 cups rolled oats, and gradually add 2 cups flour. Flour the board, roll thin and bake in moderate oven. 984. WHITE COOKIES. One cup butter, 2 of white sugar, Yz cup milk, 4 of flour, 2 eggs, 2 teaspoonfuls baking powder. 985. ALMOND COOKIES. One-half pound butter, % pound of sugar, 1J4 pounds flour, 5 beaten eggs, 1 heaping teaspoonful baking powder, flavor with almond extract; mix to smooth dough; roll to i^ inch in thick- ness, brush with beaten white of egg and sprinkle thickly with chopped almonds ; bake in hot oven. 986. CURRANT COOKIES. Beat one egg until light, then work in 1 cupful of sugar, then Vz cupful of milk, and stir in Va cupful of currants, 2 tablespoon- fuls of lard and % a teaspoonful each of salt and cardamom or any other spice preferred. Sift one heaping teaspoonful of baking powder in flour enough to make a soft dough. Drop in the pan by the spoonful and bake. 987. COCOANUT COOKIES. Stir together 2 cupfuls sugar, 1 cupful butter, 2 eggs, 1 tea- spoonful soda dissolved in a little milk, and 1 cocoanut grated fine, add flour enough to roll, and bake in a hot oven. 293 DOMESTIC SCIENCE COOK BOOK 988. HERMITS. One cupful of butter, 1% cupfuls of brown sugar, 3 eggs, 1 cupful of stoned and chopped raisins, 1 teaspoonful of soda dis- solved in 2 tablespoonfuls of milk, nutmeg, cinnamon and cloves to taste, and flour enough to roll out ; cut in squares and bake in a moderately quick oven. 989. TEA CAKES. Take 3% cups of sugar, 1% cups butter, 5 pints of flour, 6 eggs. Cream the butter and sugar together, break in 3 eggs, mix them and break in the other three, add one teaspoonful of baking powder to each pint of flour ; roll thin and bake. 990. DOUGHNUTS. Beat 2 eggs and 1 cupful of sugar together, add 4 tablespoon- fuls melted butter or lard, 1 cupful sour milk, 1 teaspoonful soda, pinch of salt, seasoning to suit taste and flour enough to make a soft dough ; roll out, cut in rings and fry in hot lard. As each doughnut is removed from the fat dip into boiling water to take off superfluous grease. 991. DOUGHNUTS— NO. 2. Beat together 3 eggs, lYz cups each of sugar and milk, 5 des- sertspoonfuls of melted butter, 1 grated nutmeg, 1 teaspoonful of salt, 2 teaspoonfuls baking powder, and work in enough flour to make dough stiflf enough to handle. Cut in rings and fry in hot lard. It is a good idea to throw a piece of peeled raw potato in the fat while cooking. It acts as a clarifier. 992. RAISED DOUGHNUTS. Heat 1 quart of milk and when scalding hot stir in enough flour to make batter, a little thicker than for pancakes; let stand until cool, then stir in 1 cupful home made yeast or 1 cake of com- DEPARTMENT 17 393 pressed yeast dissolved in warm water, and set in warm place to rise. When very light, beat together 4 eggs, 2 cupfuls sugar, 1 cupful butter, 1 grated nutmeg and teaspoonful salt. Stir into batter and add enough flour to make dough like soft biscuit dough ; let rise again, and when light, roll out little over % inch thick, cut into rings with double cutter, let lie on board for One hour or more, then fry in hot lard, dip in boiling water, drain, and roll in pul- verized sugar. It is best to set at night and finish in morning. 993. CRULLERS. Beat 1 egg, add 1 cupful sugar, ^/^ cupful cream, and 1^^ cup- fuls of sour milk, 1 teaspoonful soda dissolved in a little warm water, grate in % nutmeg, mix in enough flour to make a soft dough, cut in bars 1 inch wide and % inch thick, twist and fry in hot lard. As each cruller is removed from the pot, dip into boil- ing water and drain. 994. CRULLERS— NO. 2. Mix in stirring bowl 1 cup sugar and % cup butter, then add 1 cupful of sweet milk, 1 beaten egg, 2 tablespoonfuls of baking powder, a little ground nutmeg and enough flour to make dough that can be rolled ; cut with cruller cutter and fry in hot lard. If too much fat is absorbed in frying, mix in little more flour. 995. CREAM CRULLERS. One and two-thirds cupfuls fine granulated sugar, 2 scant cup- fuls sweet cream,' 2 teaspoonfuls baking powder and flour enough to roll out. Cut with cruller cutter and fry in hot lard. 996. JUMBLES. Beat together 3 eggs, 1^4 cupfuls sugar, add cupful soft butter, 3 tablespoonfuls sour milk, J^ teaspoonful soda, and flour enough to mix stiff ; when rolled out, sift sugar over top, cut in rings and bake in hot oven. 294 DOMESTIC SCIENCE COOK BOOK 997. JUMBLES— NO. 2. Beat together 1 egg, 2 cupfuls of sugar, 1 of butter and 1 of cream. Add 1 teaspoonful of soda dissolved in little warm water, a little grated nutmeg and enough flour to roll easily. Bake in rings in a hot oven. 998. ALMOND JUMBLES. Stir 3 cupfuls sugar and % cupful butter to smooth cream, add 6 well beaten eggs and beat for five minutes ; then add 1 small wineglassful of apricot juice, 2 tablespoonfuls of cornstarch, and 3 cupfuls of flour. Mix thoroughly with large spoon, turn out on mixing board, work with the hands until smooth, roll out, sprinkle with chopped almonds pressing in slightly with rolling pin, dust a little graulated sugar over top, cut out rings, place in pan the bottom of which is covered with buttered paper, and bake in a quick oven. 999. CUP CAKES. Rub % pound of butter and % of a pound of sugar to a cream ; stir in 5 beaten eggs, 1 cupful milk, 1 teaspoonful baking powder, and % pound flour. When well mixed put in small molds or patty pans, filling about ^ full and bake in .brisk oven. 1000. LADY FINGERS. Eight ozs. powdered sugar, l^ giU of water, 9 eggs, and 10 ozs. flour ; separate the yolks from the whites, and put the whites in bowl on ice. Put sugar and water in sauce pan on fire, add the yolks and beat with an egg beater until the mixture is warm, not hot ; take the pan oflE the fire and beat for ten minutes, until cold, whip the whites to stiff froth and mix lightly with the other composition, then stir in the flour without beating. Make a cornu- copia of sheet of foolscap or muslin sewing up the side where it laps over, so that it will be "firm, cut off the lower point enough to make an opening as large as one's finger ; line baking pan with buttered paper, put the cake mixture in the cornucopia and squeeze out of the point in finger lengths upon the buttered paper. DEPARTMENT 17 295 sift powdered sugar over and bake eight minutes, (golden yellow). 1001. HOLIDAY COOKIES. One cup granulated sugar, 1 cup butter and lard mixed, % cup sour milk, 1 teaspoonful of soda, 1 egg, a pinch of salt, 14 tea- spoonful of grated nutmeg. Mix in flour enough to keep the dough from sticking to rolling pin and board, cut round or square, sprinkle with sugar and bake. Excellent for lunch, or, children returning from school. 1002. VANITIES OR WAFERS. Beat 5 eggs, add 3 tablespoons sugar, 3 of sweet milk, pinch salt ; butter i/^ size of egg, flour enough to make stiff like noodles. Roll very thin, cut in squares, fry like doughnuts in hot lard. Sprinkle with pulverized sugar when cool. 1003. PEANUT COOKIES. Dissolve % teaspoon soda in 14 cup sweet milk, and pour into 1 cup sugar and % cup butter creamed, add 2 cups flour and beat until smooth. Spread thinly over bottom of baking pan or two biscuit tins and cover surface with crushed peanuts. Bake light brown in slow oven. Cut in squares while hot, but do not remove from pan until cool. 1004. MACAROONS. Blanch (whiten by parboiling) 1 pound of almonds and pound to paste with 1 teaspoonful rose-water, adding, while pounding and little by little, 2% cups of powdered sugar. When smooth, beat in the whipped white of 4 eggs until perfectly blended. If not stiff enough to hold shape, add little flour. Drop on buttered strips of paper in tins and bake to light brown in slow oven. For cocoanut macaroons use equal quantities of grated cocoa- nut and powdered sugar and little milk or water. For chocolate macaroons take Yz pound of sugar and 3 eggs for every ^^ pound of grated chocolate, and bake fifteen minutes in moderate heat? 296 DOMESTIC SCIENCE COOK BOOK 1005. JOLLY BOYS. Mix thoroughly IV^ pints of rye meal, % pint flour, i^ teacup- ful corn meal, 2 pinches cinnamon, little salt, and 2 teaspoonfuls baking powder. Add 1 egg, well beaten ; 3 tablespoonfuls each of molasses and sugar, and cold water enough to make thick bat- ter. Fry in hot lard heaping tablespoonful at a time until well browned. 1006. POP-OVERS. Beat 3 eggs light, add 1 pint of milk, and gradually stir into 1 pint of flour sifted with 1 level teaspoon of salt. Mix and beat six minutes ; put into gem pans, and bake from twenty to twenty-five minutes. 1007. POP-OVERS— NO. 2. Sift 1 pint of flour with 1 level teaspoonful of salt. Beat 3 eggs light, beat in 1 pint of milk and gradually stir into the flour. When all in, beat six minutes longer, put into gem pans and bake from twenty to twenty-five minutes. 1008. LITTLE CURRANT CAKES. Stir to cream 3 cupfuls sugar, and ^ cupful of butter, add 1 cupful buttermilk, 4 beaten eggs, 5 cupfuls flour, 1 teaspoonful soda, and heaping cupful currants ; mix well and bake in buttered patty pans. 1009. LEMON CAKES. One pound sugar, V^ pound butter, 1 pound and 3 ozs. of flour, 3 eggs; the grating of 2 lemons; mix the butter, sugar, lemon grating and eggs together, mix in the flour, and set on ice or in cool place for two or three hours ; then roll out, cut in small round cakes, brush with beaten egg, and bake in a hot oven. 1010. TRANSPARENT PUFFS. Mix together 1 pint water, 2 ozs. butter, 6 ozs. corn starch, then beat in 5 whole eggs and the whites of five. Beat well and bake in patty pans or in small spoonfuls on buttered paper. DEPARTMENT 17 297 1011. CORN DODGERS. Sift twice, 3 cupfuls of yellow cornmeal and 3 level teaspoon- fuls salt, put in pan, place in oven, heat thoroughly, but do not brown. When hot, put in stirring bowl and pour on enough warm water to moisten, then add enough boiling hot water to make bat- ter that will not run, add 1 tablespoonful sugar and beat hard for ten minutes. Have deep griddle or large iron frying-pan piping hot and grease with plenty of good drippings, put on the batter in cakes about ^ inch thick, spreading out with spoon ; fry to nice golden brown, turn but once and serve hot. Eat with butter and sugar. 1012. FRITTER BATTER. Cream 2 eggs and 2 cups flour, beat in enough milk to make batter as for griddle cakes, then stir in level teaspoonful salt. 1013. FRITTER BATTER— NO. 2. Make cream of 2 well beaten yolks of eggs, 1 tablespoonful good oil or melted butter, % cup milk or water, large pinch of salt, and then add enough flour to make good batter. Set aside for one or two hours and when ready to use, lightly stir in the whites of 2 eggs beaten stiff. For fruit fritters add teaspoonful sugar and little brandy, rum or cordial, if desired, with the flour; for clams and oysters, add lemon juice or vinegar, and substitute the clam or oyster liquor for the water or milk. 1014. YEAST BATTER FOR FRITTERS. Dilute J4 oz. of compressed yeast with little warm milk, work in 3 ozs. flour, to make light dough. Let rise in warm place. Add 6 oz. sifted flour, ll/^ ozs. melted butter, pinch of salt, little sugar, and enough milk to make smooth paste ; beat up well and let rise again in a warm place. 1015. FRITTERS. Take 2 fresh beaten eggs, 1 pint of sweet milk, butter the size of 1 egg. and 2 teaspoonfuls baking powder ; mix with flour, ^98 DOMESTIC SCIENCE COOK BOOK making as stiff as possible, stir with spoon. Drop small spoonfuls into boiling hot lard, fry to nice brown. 1016. BREAD FRITTERS. Take stale bread or rolls. Cut or grate off the crusts, eut into nice slices 14 inch thick and put in dish. Beat up 3 yolks of eggs, add 1/^ pint of milk and 1 small glass of Maraschino (Dalmatian cherry cordial) or similar cordial (if desired), and % oz. sugar. Stir well and pour over the bread. After fifteen minutes drain bread and fry golden color in melted butter. Drain well on cloth br paper, sprinkle with powdered sugar and cinnamon and serve hot. 1017. APPLE FRITTERS. Peel, core and slice crosswise the apples, sprinkle with sugar (and a little brandy, Maraschino or other cordial, if desired), let stand few minutes, dip. in batter, taking care that they are com- pletely coated, and fry in hot fat, two at a time, to a light golden color. Dry on blotting paper which is placed in the oven (the doors to be left open), sprinkle with sugar. If served with sauce, put the flavoring into the sauce. Peaches cut in halves rolled in pulverized stale cake, and the sections of seedless oranges rolled in sugar, are treated the same. Two or three parts of an orange may be put in one fritter. 1018. WHEAT GRIDDLE CAKES. Sift together 3 cups flour, 3 teaspoonfuls baking powder and 1 teaspoonful salt. Add 3 beaten eggs and 1 tablespoonful melted butter to 3 cups milk. Mix until perfectly smooth and thin enough to run freely. Pour from pitcher on well-greased hot griddle, cakes to be 4 or 5 inches diameter. As soon as the air holes begin to close up slowly, turn each cake over. Fry nice light brown. Serve piping hot with melted butter and maple syrup. DEPARTMENT 17 399 1019. WHEAT GRIDDLE CAKES— NO. 2. Early in the morning take 1 quart bread dough, mix into it the yolks and whites of 3 eggs, whipped separately to light froth, then add gradually 2 tablespoonfuls soft butter, 1 of sugar, 1 teaspoon- ful soda and enough warm milk to make good batter. Beat it well and let rise. Bake on hot, well-greased griddle to light brown, turning over. 1020. FLANNEL CAKES. Take 3 eggs and stir into 1 pint sour milk, put in 1 even tea- spoonful soda and flour enough to make thin batter. Bake on hot greased griddle. 1021. GRAHAM GRIDDLE CAKES. Mix well 2 cupfuls Graham flour, 1 cupful wheat flour, 2 large teaspoonfuls baking powder and 1 teaspoonful salt. Stir in 3 well-beaten eggs, 1 tablespoonful of melted butter or lard and enough sweet milk to make thin batter, 2 to 3 cups. Put on grid- dle immediately and serve hot with melted butter. 1022. GRAHAM GRIDDLE CAKES— NO. 2. Mix together 1 pint Graham flour, l^ pint corn meal, ^4 pint flour, 2 tablespoonfuls molasses, % teaspoonful salt, 1 egg, 1 pint of buttermilk, 1 teaspoonful of soda. Bake on well-greased hot griddle. 1023. FRUIT GRIDDLE CAKES. Make a thin batter of 2 cups of fruit (raspberries, blackberries or green corn), 1 egg, 1 teaspoonful baking powder, 1 to 2 cups milk, sufficient flour and 1 spoonful of sugar. Fry on the griddle like other griddle cakes, butter while hot and serve. 1024. BREAD GRIDDLE CAKES. Soak 1 pint stale bread in 1 pint sour milk over night. In morning mash fine with spoon; add another pint of milk, little salt, 2 teaspoonfuls soda dissolved in little water, and flour enough to make batter as thick as for ordinary griddle cakes. 300 DOMESTIC SCIENCE COOK BOOK 1025. BUCKWHEAT CAKES. Mix well 2 cups buckwheat, 1 cup wheat flour, 3 teaspoonfuls of baking powder and J/^ teaspoonful salt. Add water and milk enough gradually, stirring well to avoid lumps. Add 1 large table- spoonful molasses, cook on hot griddle and serve with melted butter and maple syrup or molasses. 1026. BUCKWHEAT CAKES— NO. 2. Take 1 pint buttermilk, 1 pint water, ^^ cake yeast, a little salt, and stir in enough buckwheat flour to make batter; let rise over night, and next morning add 2 tablespoonfuls of molasses, and 1 teaspoonful of soda dissolved in little water. Bake on hot griddle well greased. 1027. CORNMEAL GRIDDLE CAKES. Stir large cupful cornmeal into 1 pint boiling milk and take off fire. Let cool, add Yz cup wheat flour, % teaspoonful of salt and 2 scant tablespoonfuls home-made yeast. Let stand over night. Next morning dissolve % teaspoonful soda in warm water and add, with 1 egg lightly beaten and 1 dessertspoonful melted butter or lard. Let stand few minutes. Have griddle extra hot, grease well with half butter, half lard. Turn cakes over as soon as the bubbles rise all over ; when turned, lift them oflF as soon as puffing stops. Serve piping hot. 1028. POTATO PANCAKES. Boil ^ dozen medium size potatoes in enough water to just cover and when well done mash and press through colander. When cool add 1 quart milk, 4 well beaten eggs and enough flour to make thin pancake batter, 1 teaspoonful salt and 2 of baking powder. Bake on hot griddle and serve at once. 1029. POTATO PANCAKES— NO. 2. Pare and grate 6 large, raw potatoes, and mix with % cup flour, 2 slices bread moistened with milk, 1 well beaten egg, V^ teaspoon- ful each of salt and soda dissolved in a little water. Fry as above. DEPARTMENT 17 301 1030. GERMAN POTATO PANCAKES. Peel and wash 3 large raw potatoes. Cut away all bad parts. Cut in halves the long way, to make sure there is no rotten spot inside. Grate into large bowl. If very watery, pour off part of water. Stir in 1 large egg, pepper and salt. Mix thoroughly. Have 1 large or 2 small frying pans ready with butter sizzling. Take 1 large spoonful of batter, put on one side of pan, smooth down and in shape with the spoon, so it covers a little less than half the pan ; then fill the other half of pan, then other pan. By the time the second pan is full, the first cake is ready to be turned over with flat shovel. Add more butter to each pan after turning and shake the pans. Fry cakes rich brown. Put on hot platter. Serve with some sweet sauce (huckleberries are best) or with some preserve or strew with sugar. Grate % a small onion into the batter, if desired. 1031. OATMEAL SCONES. Mix well 11/^ cupfuls oatmeal, % cupful flour, 1 teaspoonful baking powder and V^ teaspoonful salt. Heat 1% cupfuls of milk in double boiler until the water boils, then take off fire and stir in 1 dessertspoonful sugar and heaping teaspoonful butter. Pour the hot liquid into the meal and work quickly to soft dough with wooden spoon. Dredge % cupful well-washed and dried currants in flour and stir in. Roll out to thickness of % of an inch, cut out in rounds or squares, bake to nice brown, both sides, on un- greased soapstone griddle ; tear open while hot, butter well and serve. 1032. POTATO SCONES. While mashing 4 large, mealy, hot, boiled potatoes, add % cup- ful of flour. Knead well, roll out to thickness of 1/4 inch, cut out in rounds or squares, and, while still warm, bake on hot griddle to nice brown, both sides, pricking the top with fork here and there. Serve hot in covered dish or in napkin. To be eaten well buttereH. Department 18. AT one time it was considered a part of the housewife or cook's duty to ^ prepare enough fruit or preserves during the Fall, to last through the Winter and Spring seasons, but today there seems to be too much depen- dence placed upon prepared or canned fruits. It is encouraging, however, to know that there are still many good American housekeepers who esteem it their duty and a pleasure to supply the table with th^ best and most appetiz- ing home-made foods. Jellies, jams, marmalades, chow chows, piccalilliesi catsups, pickles and fruit vinegars should all be made at home, because it is not only cheaper, but the risk of using adulterated food is thus avoided. 1033. CUCUMBER PICKLES. Take 200 cucumbers rather under medium size ; wash and put in one or several stone jars. Put in porcelain or granite kettle 2 gallons good cider vinegar, 1 cupful salt, 8 ozs. horseradish, 3 ozs. of alum, 1 oz. each of mustard, allspice and cloves ; heat to- gether boiling hot, and pour over with green horseradish or cab- bage leaves. In one week's time drain off the vinegar, scald, and put back on the pickles, then cover with flannel cloth. 302 DEPARTMENT 18 303 1034. CUCUMBER PICKLES— NO. 2. In one jar or cask put 1 part molasses and 2 parts soft water, cover with thin cloth and place in sun. At night cover with board. When sour (in about 4 weeks) set in cool place and begin to put in cucumbers, adding a little molasses each time cucumbers are added. When full, put in brown sugar (a gallon or more for 1 barrel), some horseradish roots and small piece of alum. The vinegar can be strained and used again the following year. 1035. RIPE CUCUMBER PICKLES. Pare and cut large, ripe cucumbers, and scrape out seeds. Put pieces in stone jar, cover with salted water, let stand for day or two, changing water once or twice; take out, and drain; then let stand in fresh water for few hours; then boil in vinegar until tender ; skim out carefully, and put in stone jar. Make syrup of 1 quart of vinegar, 4 pounds sugar, or molasses, 1 ounce of cassia buds, and 1 tablespoonful ground cinnamon; boil until syrup is clear, and pour over cucumbers. This amount of syrup is enough for 3 quarts of boiled cucumbers. 1036. SALT PICKLES. Large green cucumbers too young to have seeds, are washed clean and laid in hard water for twenty-four hours. Pick and wash carefully sufficient quantity of dill, horseradish roots, sour cherry leaves, leaves, tendrils and unripe grapes of the vine, bay leaves, pepper and cloves. It is not necessary to have them all. Pack the herbs and spices in one tight, thoroughly cleaned cask. Pack at bottom and top of the cask, and between the layers of cu- cumbers. Pack as close as possible and cover with cold water in which salt has been dissolved, about i/^ pound for every gallon of water. Let the cooper close the cask. In one of the heads there should be a spigot hole for adding salt water from time to time. Place the cask in cellar and turn over once a week. After three months one head is removed and round slab or board weighted down with stone placed on top, to keep the cucumbers 304 DOMESTIC SCIENCE COOK BOOK under water. Any scum forming on surface must be removed and the cask kept clean. 1037. CHOW CHOW. Chop 1 peck green tomatoes fine. Sprinkle 1 large cupful salt over, and let stand over night. In morning put in sieve and drain ; then chop fine 6 large green peppers, 6 large onions, 6 or 8 stalks of celery, and put in porcelain kettle with chopped tomato ; put in with them 2 teaspoonfuls each of ground mustard, cinnamon and cloves, y2 teaspoonful mace (outer hull nutmeg) 2 pounds brown sugar, and enough vinegar to cover. Simmer for two hours, stir- ring occasionally. Put up in glass or stone jars. 1038. SWEET CHOW CHOW. One gallon cabbage, 2 quarts green tomatoes, 1 pint onions, 1/4 cup green peppers ; chop fine and add IV^ pounds sugar, 1 table- spoon mustard, 1 tablespoon ginger, 2 tablespoons cloves, 2 table- spoons salt, 3 tablespoons cinnamon. Put all in 3 quarts vinegar and boil until cabbage is tender. 1039. SWEET CHOW CHOW— NO. 2. Highly recommended. Cut into small pieces 2 quarts onions, 2 quarts gherkins, 2 heads cauliflower and 6 green peppers. Put into stone jar, sprinkle % cup salt or more over, pour enough boiling water to cover, put the lid on tightly and let stand over night. Drain next day. Mix ^ pound dry mustard and Yz oz. of turmeric (East Indian spice) in a little cold vinegar, stir 1 cup of flour into small quantity of water and put both mixtures in 2 quarts of best vinegar on fire. As soon as it boils, add vege- tables. When it is boiling again, remove from fire, put in glass jars and seal tightly. Put away for two months. If pearl onions are used, put in whole. 1040. MARTHA'S MUSTARD PICKLES. Take 24 small whole cucumbers, (or if large, cut small), 1 quart small onions, 2 heads cauliflower, cut small, 8 green peppers, DEPARTMENT 18 305 cut fine without seeds, 2 quarts of fine chopped green tomatoes ; put in salt and water and let stand over night. Scald up in same water, drain and mix with the following : 2}^ quarts cider vine- gar, 3 cups sugar, % cup flour, yi pound mustard. Mix ingredi- ents with part of the cold vinegar. Have remainder of vinegar boiling, then pour on and let boil long enough to cook the flour, turn over the pickles and let come to a boil. Considered extra fine. 1041. MUSTARD PICKLES— NO. 2. For a 3 gallon crock use 13 ozs. each of salt and pearl onions, the size of small cherries, 6 ozs. horse radish root cut to pieces, and 6 ozs. of mustard seed, 1 oz. of soaked and scraped ginger- root, % oz, pepper and a few cloves without round heads. Pare cucumbers that have begun to turn yellow. Cut in half length- wise, remove with silver spoon the seeds and soft parts, sprinkle with salt and let stand over night. Drain and dry, cut in strips size of a finger, put in crock and cover with good cold vinegar. Cover lightly and let stand for one or two weeks. Then boil up vinegar and remove all scum. Put cucumbers and other in- gredients in crock in layers and add the vinegar when cold. To hold the cucumbers under the vinegar, it is well to fill a circular bag with mustard seed, the size of the crock and lay on top. Tie strong paper firmly over crock and put in cool place for one month. 1042. PICKLED GHERKINS. Put the gherkins in salt and water for three or four days, take out, wipe perfectly dry, and put into stone jar. Boil sufficient vinegar to cover for ten minutes and add spices to taste. Pour it over the gherkins, cover with vine leaves, put plate on top and set near the fire, over night. Next day drain off vinegar, boil up again, and pour hot over cucumbers. Cover with fresh leaves, and let stand till quite cold. Seal hermetically (air-tight) and put away for one month. 1043. BEETS AND CABBAGE PICKLE. One quart each of boiled beets and raw cabbage, both chopped 306 DOMESTIC SCIENCE COOK BOOK fine, 1 cup grated horseradish, 1 cup sugar, 1 tablespoonful each of salt and pepper, i/^ teaspoonful red pepper. Mix well, cover with cold vinegar and put in air-tight glass jars. 1044. SWEET TOMATO PICKLE. Take 1 peck green tomatoes, peel, slice and sprinkle salt be- tween each layer, turn a heavy plate over them and let stand till morning. To 1 quart vinegar add 2 pounds sugar, 1 oz. whole cloves, 1 oz. stick cinnamon, 1 tablespoonful mustard seed, sprinkle of mace; bring to scalding heat. Put tomatoes in col- ander to drain off all liquid. Then add to the vinegar and simmer till tender, or about'two hours. 1045. SWEET TOMATO PICKLE— NO. 2. One-half dozen small onions, 15 pounds green tomatoes sliced, 1 small cup salt ; mix and let stand twenty-four hours, then drain and boil in weak vinegar; add little alum to keep color and boil until tender ; drain vinegar off and add 1 quart good cider vinegar, 4% pounds light brown sugar (Coffee A), 3 large red peppers cut in small pieces and add cloves and cinnamon to taste. Let come to boil, bottle and seal. 1046. SWEET TOMATO PICKLE— NO. 3. Slice Vs bushel green tomatoes thin as possible, let stand in strong salt and water twenty-four hours ; take out carefully, put in fresh cold water, and let stand for twelve hours ; take out and drain ; put on more cold water, and let stand for twelve hours longer ; take out and drain, and boil in fresh water until tender enough to cut easily with fork or spoon ; take out carefully, and drain. Make syrup of % gallon vinegar, 8 pounds brown sugar, % tablespoonful of different kinds of spice, 1 tablespoonful whole mustard seed. Let all boil together ten minutes; then put in tomatoes 1 quart at one time, and boil fifteen minutes ; skim out carefully, and put in stone jar; put more tomatoes in vinegar, DEPARTMENT 18 307 and proceed as before until all are cooked; then boil down the syrup a few minutes, and pour over the tomatoes. Delicious, and will keep for months. 1047. RIPE TOMATO PICKLES. Weigh up 7 pounds firm, medium sized tomatoes ; take ofiE skins by scalding ; stick 6 or 8 whole cloves in each one, and place in jar. Put 2 quarts good cider vinegar in preserving kettle, add 5 pounds brown sugar, few sticks of cinnamon, and 1 tablespoon- ful bruised ginger root; let all boil fifteen minutes; then pour boiling hot over tomatoes ; cover with plate, and put weight on to keep fruit under the vinegar. 1048. TOMATO PRESERVES. Cut 6 lemons in slices, and boil until tender in 3 pints of water ; then take the lemons out with a skimmer, put into the water 10 pounds sugar, and let boil until dissolved. Then add 10 pounds peeled and sliced tomatoes, boil one-half hour, put back lemons, and boil ten or fifteen minutes longer. Put in jars, and cover closely. Partly ripe tomatoes are better than ripe ones for this kind of preserve. A little ginger root boiled with the lemons improves the flavor. 1049. TOMATO CHUTNEY. Cut up and peel 13 large tomatoes, 6 onions chopped fine, I cup vinegar, 1 of sugar, handful rasins, chopped fine, salt to taste, Yz teaspoon cayenne, % teaspoon white pepper. Boil one hour and a half; bottle or put in stone jar. 1050. SPICED TOMATOES. Put in porcelain kettle 1 pint good cider vinegar, 4 pounds sugar, V2 oz. of cloves, and 1 oz. cinnamon in thin muslin bag and let boil until clear, then add 7 pounds of whole tomatoes (peeled) and boil two hours. Put in stone jar. Will keep for months. 308 DOMESTIC SCIENCE COOK BOOK 1051. TOMATO CATSUP. Scald and peel ripe tomatoes, cook until soft, and press through sieve. To 1 gallon of tomato add 1 pint vinegar, 2 tablespoonfuls salt, 2 tablespoonfuls mustard, 1 of allspice, 1 of cinnamon, 1 tea- spoonful black pepper, 1 of ground cloves, and 1 red pepper pod without seeds. Simmer one hour or more, put in jugs or bottles while hot and cork tight. 1052. CHILI SAUCE. Five large onions, 8 green peppers, 30 ripe tomatoes, all chop- ped fine; add 5 tablespoonfuls sugar, 3 of salt, and 8 cupfuls vine- gar ; mix together, and boil two and one-half hours. Put in glass jars. 1053. CHILI SAUCE— NO. 2. Scald and peel 18 ripe tomatoes and boil with 6 onions and 3 green peppers until tender, in own juice. Then add 2^4 cups vinegar, 1 cup sugar, 3 teaspoonfuls salt, 1 teaspoonful each of nutmeg, allspice and cinnamon, i/^ teaspoonful cloves, and cook one hour and a half. 1054. GOOSEBERRY CATSUP. Take 8 pounds partly ripe gooseberries, 4 pounds sugar, a little over 1 pint good cider vinegar, and 2 ozs. each of ground cinnamon, cloves and 1 grated nutmeg, tied in muslin bag. Put all together in granite or porcelain kettle, bring to boil and then let simmer for three or four hours. Put up in air-tight glass jars. 1055. CUCUMBER CATSUP. Pare and cut in halves 1 dozen large ripe cucumbers and scrape out seeds. Grate fine and put in muslin bag, hang up and let drain over night. Chop 3 medium sized onions, 3 green pep- pers, out of which the seeds have been taken, and mix with the substance left in the bag. Add 1 tablespoonful salt and pour over all 1 quart of best cider vinegar. Put up in glass jars or bottles. DEPARTMENT 18 309 1056. CUCUMBER CATSUP— NO. 2. Pare and grate 1 dozen fresh medium size cucumbers, add 3 onions chopped fine, season with 3 level tablespoonfuls of salt, 3 teaspoonfuls white pepper and li/^ pints white wine vinegar; mix well and put up in air-tight glass jars or bottles. 1057. PLUM CATSUP. Put in preserving kettle 6 pounds of plums, 3% pounds sugar, and 1 quart vinegar ; boil until plums are reduced to pulp ; cool and press through sieve, then add cinnamon, cloves, nutmeg and allspice to taste. Put up in glass jelly cups. 1058. GRAPE CATSUP. To five pounds of grapes, boiled to pulp and sifted, add 2 pounds sugar, 1 pint vinegar, 1 tablespoonful each of cinnamon, cloves, allspice, and 1 teaspoonful pepper. Boil two hours and put up in glass. 1059. PICALILLI. Chop fine 1 peck green tomatoes, 2 small heads of cabbage, 3 green peppers, 4 onions, 6 large cucumbers; put all in large stone jar, and sprinkle over 1 teacupful salt and let stand over night. Next morning drain and scald in 1 quart vinegar and 2 quarts water; take out with skimmer, and drain in sieve. Pour over 2 quarts vinegar, 1 pound of sugar, % pound white mustard seed, 2 tablespoonfuls ground pepper, 2 of cinnamon, 2 of ginger, 1 of allspice and i/^ teaspoonful red pepper, and le.t all boil together thirty minutes, stirring often to avoid burning. Put up in glass or stone jars. 1060. PICKLED NASTURTIUMS. (Good Substitute for Capers.) Use to each pint of vinegar 1 oz. salt and 6 peppercorns. Gather the nasturtium pods on a dry day, and wipe clean with cloth; put in dry glass bottle, with vinegar, salt and pepper, in the above proportions. If enough cannot be found ripe to fill a 310 DOMESTIC SCIENCE COOK BOOK bottle, cork up what is on hand until more have been gathered. Cork up the bottles, and seal the tops. Ready for use in about four to six weeks. 1061. BLACKBERRY PICKLE, Boil 7 pounds of blackberries with 5 pounds white sugar and 1 pint best cider vinegar, until the berries are done. Skim out berries, boil juice until thick as syrup, pour over the berries, cover and keep in cool (not cold) place. Will keep several months with- out being sealed. 1062. CURRY SAUCE. Pare and chop 1 dozen large cucumbers and 6 large onions, put in separate vessels, salt and let stand for one hour. Take out of salt, squeeze, and mix with 6 large, ripe tomatoes, peeled and chopped. Add 1 scant teaspoonful each of cayenne pepper, celery seed and curry powder ; also 3 tablespoonfuls each of sugar and com meal. Cover with vinegar, let come to boil and cook about one-half hour. Put in glass jars and seal tight. 1063. FRENCH PICKLE, Slice 1 peck green tomatoes, 3 large onions and about 6 green sweet peppers, cover with 3 pints vinegar mixed with 1 quart water; boil five minutes, stirring frequently; then strain, throw away the vinegar. Take 2 quarts fresh vinegar, 2 cupfuls brown sugar, 1 tablespoonful each of ground cloves, cinnamon and all- spice ; 1 cupful mustard made smooth with some of the vinegar, and 3 tablespoonfuls of salt; boil together and pour over the pickle. 1064. PUMPKIN OR MELON PRESERVES. Pare thick watermelon or pumpkin rind, and cut in strips about 3 inches long, and % inch thick, five pounds in all, and let stand in cold water for two or three hours. Make syrup of 5 pounds best white sugar, and 2 quarts water, squeeze in juice of 6 lemons, and add grated rind of 3; boil fifteen minutes, then DEPARTMENT 18 311 strain ; heat again and stir in beaten white of 1 egg, and skim off as it rises ; the syrup should be of a nice lemon color, and clear as amber; put in the fruit, which should be drained and dry, and cook until tender. Skim out the fruit carefully, and add to the syrup 1 pound of best raisins, boil for two or three minutes, and pour over fruit. Great care must be taken to remove every particle of stem from the raisins and to wash thoroughly, so there will be no dark specks in the clear syrup. The raisins may be omitted. A little ginger gives a flavor well liked by many. 1065. PICKLED APPLES. Peel, quarter, and core enough sweet apples to make five pounds ; put in stewpan, cover with water and cook until tender ; lift out carefully with skimmer and put on earthen dish. Make syrup of 3 pounds sugar, and 1 pint vinegar, add some stick cin- namon, and few cloves; boil until clear, put in the apples and cook slowly for twenty or thirty minutes. Put in glass cans. 1066. SPICED APPLES. Cut peeled apples into eighths or quarters, and cook tender in a syrup of equal parts water, vinegar and sugar, to which has been added a few whole cloves, a few pieces of cinnamon and a little cayenne pepper. Remove the apples with skimmer, boil syrup until thick and pour over the fruit. Serve cold. A fine relish. 1067. GINGER PEARS. Peel 8 pounds pears ; take 8 pounds sugar, % pound preserved ginger and 4 lemons. Chop pears and ginger together, make syrup of sugar and 1 quart of water ; add ginger and pears. Boil one hour. Boil lemons until tender, peel and chop pulp, remov- ing stringy parts, add to mixture and boil one hour or until clear, then put in jelly glasses and cover air-tight. 313 DOMESTIC SCIENCE COOK BOOK 1068. PICKLED PEARS. Peel the pears and weigh. Allow 1 pint of vinegar and 4 pounds sugar for every 7 pounds fruit. Put pears and sugar in kettle in alternate layers, pour in water and bring slowly to boil. Add the vinegar, also cloves, cinnamon and nutmeg or mace to taste. Bring to boil, again, simmer five minutes, take the pears out very carefully and place on dishes. Boil syrup until thick, place pears in heated jars, fill with boiling syrup to overflowing and seal. The spices may be put in small bags and removed when pears are cooked. 1069. PICKLED STRING BEANS. String the beans, boil until tender in plenty of slightly salted water, and pack into heated jars. Fill with spiced vinegar (see preceding recipe), and seal. 1070. ' TO CAN PEAS. Cook good, fresh peas in clear water until tender; take out and fill into glass jars, adding just enough water to cover; put on covers but do not screw tight. Place 2 small sticks across bottom of a wash boiler, lay small board on them, set in cans, and fill the boiler with water almost to the tops of the cans. Put over fire, boil three minutes, then take out, screw down lids tight, and set away. When cold will need a little more tighten- ing. Keep in a cool, dark place. 1071. SYRUP FOR SPICED FRUIT. ■For 7 pounds of fruit allow 1 pint of vinegar and 3% pounds of sugar. Tie cinnamon, cloves, and allspice, in thin muslin bag and boil in the syrup. Pears, peaches, cherries, plums, grapes, may all be preserved in this syrup. Gives satisfaction invariably. 1072. SPICED CHERRIES. Six pounds sugar, granulated ; 2 tablespoonfuls ground cinna- mon, tied in -a bag ; 1 scant tablespoonful mace, whole ; 1 table- DEPARTMENT 18 313 spoonful cloves, whole; 1 pint vinegar; 8 pounds fruit, stoned. Boil fruit and sugar twenty minutes, take out fruit and boil syrup. 1073. VINEGAR. Put 1 quart molasses and 1 pint of yeast with 1 gallon of soft water in open cask exposed to the sun. Place a thin piece of cloth over burighole. At night and when it rains cover the cask. Fer- mentation will stop in twenty to twenty-five days, when the vin- egar is ready for use. In the same way cider can be used instead of ^yater, making vinegar in a week. 1074. SYRUP OF APPLE PARINGS. A delicious syrup can be made of the parings of apples and of apples not quite good enough to cook, but otherwise in fair con- dition. Cut the apples in small pieces, remove all decayed parts with the cores, wash well and put on fire in large pot with ample cold water. When soft (about twenty-five minutes of boiling) pass 'through a jelly-bag, squeezing hard. Let stand twenty-four hours. Add 1 pound sugar for every quart of liquid and boil until it turns a rich color and drops slowly from the spoon. While boiling, add peel of 1 lemon and few pieces of cinnamon. Set to cool and fill in glass jars. Will keep six rnonths or one year. Experience and judgment will teach how thick the syrup should be. Parings alone will do just as well, fresh or dry. Save up all apple parings. Put on clean paper under the stove one day, then dry in airy place, and keep in paper bags until there is enough for making syrup. 1075. PRESERVING SMALL FRUIT. Place jars in hot water, fill with well washed and dried raw berries or grapes, and pour on boiling stiff syrup. Small quanti- ties can be used. 314 DOMESTIC SCIENCE COOK BOOK 1076. FRUIT JELLIES. Boil fruit with as little water as possible, and squeeze in jelly bag. Allow 1 pound sugar to 1 pint of juice, and boil until it jellies, which is usually in fifteen or twenty minutes. Pour in cans or glasses, and leave uncovered until cold. If the jelly fails to thicken sufficiently, set the glasses in the sun for two or three days, leaving off the covers. 1077. JAMS. Crush the fruit with a potato masher, and allow 1 pound of sugar to 1 pint of the crushed fruit. Bring to boil slowly to pre- vent scorching, and boil until thick and clear. Put up in glass. 1078. INDIA JAM. Eight pounds pears chopped coarse, 8 pounds sugar, 4 lemons chopped fine, % pound preserved ginger chopped. Mix and let stand over night. Cook slowly. Equal quantities of rhubarb and raspberries or blackberries, with J4 pound of sugar for every pound of fruit make an economi- cal, but delicious jam. 1079. QUINCES. Pare and quarter the fruit, cover with water and boil. When tender take out, and to each pound of quinces add 1 pound white sugar; let stand with sugar until next day, when the syrup will be light and clear as amber; boil twenty minutes. The water they were boiled in may be used to make a jelly of the parings ; add 1 pound of white sugar to each pint of juice, and boil half an hour. 1080. STRAWBERRIES. Put equal quantities of strawberries and sugar in granite- ware saucepan, place on fire half an hour later, bring to boil quickly and simmer ten minutes. Seal hermetically (air-tight) in glass jars and set in the sun for three days. DEPARTMENT 18 315 1081. GARDEN RASPBERRIES. Fill glass jars full of fruit ; make syrup with 1 cup sugar to 2 cups of water. After boiling pour over fruit and screw lids on tight; then place in boiler in cold water coming up over jars. Let water come to boil ; take jars out, one at a time, open and fill with boiling water ; screw on covers air tight. Keep in dry, dark place. 1082. CRABAPPLES. For 6 pounds of fruit make a syrup of 1 pint water and 3 pounds sugar. When syrup boils, drop in crabapples, and when done, put apples into jars and fill up with syrup. 1083. APPLE BUTTER. Boil 10 gallons sweet apple cider in copper kettle until re- duced to 5 gallons, then put in, little by little, 3 pecks peeled and quartered good cooking apples. Stir constantly and boil from four to five hours. Then add 10 pounds of white sugar and 5 ozs. ground cinnamon. When of the desired consistency, put in glass jars or crocks. Will keep almost indefinitely. Peach butter is made in the same way. 1084. TOMATO BUTTER. Boil 10 pounds tomatoes until soft ; strain to remove the seeds and skins. Return to the fire with 4 pounds sugar, lYz pints of vinegar, 1% ozs. ground cinnamon, % oz. ground cloves, and sim- mer until thick. Seal in glass jars or crocks. 1085. PEACH BUTTER. Peel and slice enough peaches to thicken three quarts of cider and boil steadily until you have a soft pulp. Stir frequently. Take from the fire, set aside until cold, put back over the fire and stew until brown and thick. Pack in stone jars. ;]1G DOMESTIC SCIENCE COOK BOOK 1086. BRANDIED PEACHES. Scald and skin a peck of fine peaches not too ripe. Weigh and allow a pound of sugar to every pound of fruit. Make a syrup with 2/3 of a cupful of water to each pound of sugar. Let the syrup come to a boil, skim and when clear put in the fruit and cook until they can be pierced with a straw ; then take out one at a time, and place carefully in a jar. Let the syrup boil a few minutes, then put in 2 quarts of brandy, boil five minutes longer, then pour over the peaches. Put up in glass jars. 1087. ORANGE MARMALADE. Slice very thin, 6 oranges and V/o grape fruit, omitting only the seeds; add 3 pints cold water to every pound; stand over night, boil slowly until peel can be cut against side of kettle. After boiling, let stand until next day, then measure and add 1 pint sugar to 1 pint fruit. Cook slow'ly until quite thick and clear. If cooked in one kettle, will take three or four hours; makes 24 glasses. 1088. ORANGE MARMALADE— NO. 2. Make orange marmalade in February or March, when the fruit is fresh and full of juice. Select 6 fine navel oranges. Wash and dry with soft cloth. Trim off ends. Cut in two lengthwise and slice as thin as pos- sible, using sharp steel knife, cutting from rind to center of orange. When done, weigh, and to each pound of fruit add 1 quart cold water. Do this in morning, cover, and set away until next morning. Following morning place on stove, bring to boil, and continue to boil for forty minutes, removing any scum that may arise. Remove from fire and set away for twenty-four hours. On the third morning return to stove, and bring again to boil. Weigh once more. And to each pound of fruit add 1 pound best DEPARTMENT 18 317 granulated (cane) sugar. Boil from fifty to sixty minutes. Put at once into jelly tumblers. In three days seal the tumblers with thin foreign note paper (onion skin) cut to fit, moistening edges with white of 1 egg. The juice of 1^ lemons should be added on the third morn- ing, when fruit is weighed for the sugar. 1089. ORANGE MARMALADE— NO. 3. Slice 6 oranges and 3 lemons with skins on. To each pint of the fruit add li/^ pints cold water. Boil thirty minutes. Stand twenty-four hours. Measure again, add 1^ pounds sugar to each pint of fruit. Boil thirty minutes. Pour in jelly glasses. 1090. ORANGE MARMALADE— NO. 4. Peel 2 dozen sour oranges, cut in halves across the sections, take out the seeds and weigh. Take 1 pound of sugar for every pound of fruit, and put in a preserving kettle with enough water to dissolve. Bring to a boil slowly and boil ten or fifteen rninutes. Grate half a cupful of the yellow part of the orange peel, and put in with the orange. Boil fifteen minutes longer, and put in glass jars. 1091. APPLE MARMALADE. Cook in a little water a peck of sour, juicy apples, not quite ripe, and the grated rind and juice of 2 lemons. When tender, rub through a sieve, weigh, and add the same quantity of sugar. Boil fifteen minutes and fill into glasses or jars. 1092. ALMOND MARMALADE. Blanch and mince % pound of almonds. Cut in two 2 lemons, remove the seeds, and chop fine. Add to 2 pounds of rhubarb, 3, pounds of sugar and 1 cup of water, and boil a little longer than one hour. Put in jelly glasses and cover with melted parafine. Any other nuts may be used in the same way. Department 19. THIS department contains inexpensive recipes best adapted for quick prepa- ration, both for the usual meals and extra lunches between or after the regular hours; also many dishes that could not well be classified in any particular department. Cold meats or any articles of food left over and intended for what is sometimes called a *'picked-up-meal" should not be placed where flies and other insects may get at them, or where odors from uncooked meats or vegetables might impart to them any disagreeable flavor. 1093. NEW ENGLAND BOILED DINNER. For six persons. Wash 2 pounds each of salt pork and corned beef, put on fire in separate kettles, boil slowly one hour; take meat out and pour liquor from one kettle into the other ; put fresh water into empty kettle, put in bqth pieces of meat and boil two hours longer. Skim nearly all fat off liquor in which meat was first boHed, taste, if too salt for the vegetables, pour out some and add fresh water. Cut in quarters 1 small cabbage, 1 large or 2 small turnips, 3 or 4 carrots, and boil all together in the liquor. After half hour add 6 or 8 peeled potatoes and boil half hour longer, or until done. Put the meats on platter, drain vegetables and serve in vegetable dish. Prepared mustard, grated horse- radish and pickled beets go well with this dish. 1094. POTTED MEAT. Cut nice lean beef or veal in small squares, put in kettle, cover with water, add little salt and boil until tender. When done take out meat and put in earthen or stone dish. Season stock with 318 DEPARTMENT 19 319 salt and pepper, small lump of butter, 1 stick of cinnamon and 1 dozen peppercorns ; add J4 box gelatine dissolved in cold water ; boil twenty or thirty minutes, strain, and pour over meat, mix thoroughly, cover with plate, put on weight and set away. When cold, cut in slices, garnish with parsley or celery, and serve. Nice for luncheon or supper. 1095. CORNED BEEF HASH. Take 1}^ lbs. to 1^ lbs. of the meat left over from supper, and IJ^ times as much of cold boiled potatoes (skins removed when cold) ; 1 onion (or enough to flavor) and put into bowl ; chop all to desired fineness, salt and pepper to taste ; put into frying pan, butter the- size of an egg, let it just melt then place the mixture into the pan and cover tightly for a few minutes. Remove cover and brown slightly (5 to 10 minutes). Corned beef for supper — Take four or five lbs., wash, put into cold water, boil slowly 3 or 4 hours (or until cooked enough) remove from kettle and let get cold. Will be enough for six or seven people. 1096. PICHELSTEIN BEEFSTEW. (Bismarck's Favorite Breakfast Dish.) Carefully wash and clean 1 ,large parsley-root or parsnip, 1 large carrot, 1 celery bulb, 1 leek and 4 medium sized potatoes, rinse again in cold water and slice fine. Mix well witli 1 pound of lean beef of the round or loin, cut in thin slices. Season with salt and pepper and pour into hot pan in which 3 ozs. of butter or beef-marrow have been brought to the rising point. Keep tossing until of a light yellow color, cover and place where it will simmer until done (in fifteen to thirty minutes). 1097. ECONOMICAL STEAK. Select nice piece of round steak, 1 inch thick, cut lightly on both sides across the fibers, about 1/16 inch deep and j4 inch apart, flour well, fry in moderate amount of bacon fat and butter. When well browned on both sides pour in enough hot water to cover. Cover tightly and cook gently twenty to thirty minutes. Remove to hot platter and add more flour to gravy; thin with cold milk or water and boil up. Serve with steaming hot potatoes or boiled rice. 330 DOMESTIC SCIENCE COOK BOOK. 1098. CHOP SOOY— (Origin, Chinese). Take % pound pork, % pound veal, 1 small chicken, all boiled ; 3 large onions and 3 stalks of celery, saute (fry quickly) in butter and oil ; add the meats with stock and brown sauce, also % pound fresh mushrooms, all the materials to be cut in slices before mix- ing. Add 2 teaspoonfuls Major Grace Chutney (relish) while cooking. Season with pepper and salt, cook all together ^ hour. Serve in bowls. Sauce to serve on side is made of Major Grace Chutney and Worcestershire sauce. Rice to serve on side: Take % pound rice, put in plenty of boiling water, boil long enough to cook rice done but not allowing it to break. Do not allow the water to boil off the rice. When cooked put in colander and pour over cold water and shake well. Pour in a dish and it is ready to serve. For Chicken Chop Sooy leave out the pork. Other meats may be used if preferred. 1099. POT PIE. Take lean veal, beef, chicken, or any meat and cut up in pieces of a suitable size. Wash, cover with cold water, and boil slowly. Skim when it begins to boil. Season with butter, salt and pepperj add 1 sliced onion and handful of washed rice. Pare and slice enough potatoes for a family, and add to the stew. When it is boiling again, add dumplings and boil half an hour longer. In-, stead of dumplings a crust of thick puff paste may be added. In this case bake one hour in hot oven. A few slices of ham added to the meat is an improvement. 1100. LAMB AND OYSTERS. Cut about 2 pounds of breast of lamb into small cubes, season with sage, parsley, salt and a pinch of cayenne pepper. Cover with water and stew until tender. Then stir in 1 cupful cream, and when boiling again put in 2 dozen fresh, plump oysters. Re- move from fire as soon as the oysters begin to curl at the edges, and serve immediately. 1101. KIDNEY. Parboil and cut into thin slices a beef kidney, then fry out DEPARTMENT 19 321 salt pork or fry 2 chopped onions until brown in little olive oil. Put together, add little hot water (if cooked with canned mush- rooms, use the liquor instead of water), let simmer slowly for about one-half hour or more, then add the mushrooms, or some chopped parsley. Should not be allowed to cook too long. Sheep's kidneys are split in two, broiled over clear fire, and served with lump of butter on top of each half. 1102. TRIPE. If to be boiled, wash in warm water, cut in nice squares or triangles, trimming oif all fat. Put in plenty of boiling water and boil four hours. Pour off water, season with pepper and salt and boil another hour in equal quantities of milk and water. Serve with the gravy. A nice addition would be onions boiled tender, drained, mashed and boiled up again in wineglassful of milk or cream with a little butter rolled in flour. Serve with mustard or vinegar, and pepper immediately after cooking. If to be fried, tripe should be plain-boiled four hours the day before and put away covered. Cut into large squares or strips, egg and crutftb and fry in very hot beef drippings ten minutes. Left over boiled tripe, also, if properly cared for, may be fried. For stewing 1 pound of boiled tripe, fry 2 tablespoonfuls of chopped onion in % cup of butter to light brown, put in tripe in strips, 2 tablespoonfuls of chopped parsley, 1 tablespoonful of good vinegar, salt and pepper to taste, heat under constant stir- ring. When hot, pour on large platter, ladle some hot stewed tomatoes over tripe in two or three places, and serve. 1103. TERRAPIN. The terrapin is a tortoise that lives in fresh and brackish wa- ters. The diamond-back variety is considered a great delicacy. To prepare, kill terrapin by scalding; skin and cut off claws; cut meat into thin slices ; salt and pepper ; cover with water ; bring to boil ; then cook in slow oven twenty minutes. Terrapin is then ready for use, as directed in the following recipes : Broiled Terrapin — Dip slices of terrapin prepared as above in melted butter, season with salt and pepper, and broil on gridiron. 322 DOMESTIC SCIENCE COOK BOOK 1104. VEAL LOAF. Chop fine 3^ pounds raw veal mix with 3 teaspoonfuls each of cracker dust and milk, butter size of 1 egg, 2 eggs, i/^ table- spoonful of pepper and of salt. Form into loaf, sprinkle with rolled crackers, and bake about two hours in pan with little water. 1105. SWEETBREADS, EXTRA FINE, Boil 2 good-sized sweetbreads for ten minutes in salted water. Remove from fire and separate the skin from sweetbreads, break up in small pieces; prepare cream sauce with tablespoonful of butter, 1 tablespoonful flour, put in pan together and when melted and blended together add pint of milk and bring to boil. Add the sweetbreads, season with pepper, a little salt and cook five or six minutes. Garnish with parsley or lettuce. Serve hot. 1106. SALMON LOAF. Remove bones and skin of 1 can of salmon. Melt 2 table- spoonfuls butter, add 2 well-beaten eggs, 1 cup crumbs, salt and pepper to taste, and the salmon. Work well together, put in buttered can or mold, cover and steam one hour. Take out of can and put on ice. Slice, arrange on platter and garnish with quartered hard-boiled eggS; lemons, and parsley. 1107. SHAKER CODFISH DINNER. Fry thin slices of bacon in saucepan until crisp, then add boiled potatoes, not quite done and sliced while still warm. In another saucepan cook a little codfish, shredded, in water until nearly all the water is gone; add 1 cupful cream, season with pepper and pour over potatoes. Pile up on platter, garnish with sliced, hard-boiled eggs and parsley and serve hot. 1108. FROG'S LEGS. Skin the frog's legs, dip in milk, sprinkle with salt and pepper, DEPARTMENT 19 323 turn in flour and fry to delicate color in smoking hot fat. Drain on napkin or paper and serve hot. The skinned legs may also be sauted in butter and served with a rich white sauce seasoned with lemon juice. 1109. MOCK DUCK. Spread a tender round of beef steak on board and cover over with bread crumbs and 1 pint oysters. Add enough of the oyster juice to moisten the bread crumbs. Season with salt and pepper and put a few lumps of buttef here and there. Roll up tightly and sew up sides and ends. Put in baking pan with cup of water and lump of butter. Roast from one to one and a quarter hours, basting frequently. Serve either hot or cold. 1110. LEFT-OVER ROAST BEEF. Place on bottom of baking-dish alternate layers of raw sliced onion, raw sliced tomato, and cold roast beef cut in cubes (dice shape). Season with salt and pepper and moisten with a little stock. Top with a layer of bread or cracker crumbs, mixed with grated cheese if desired, and bake about one hour. Another good way of serving left-over roast beef is to cut it in^ slices and stew with cucumbers, peeled, halved and seeded. Very little water is necessary. Season with a little salt, pepper, nutmeg and sugar to taste. Do not cook too long or the cucumbers will fall to pieces. 1111. WELSH RAREBIT. Take 1 pound of cheese (best American), grate and put in porcelain sauce-pan and thin sufficiently with old ale, then place over fire and stir until melted. For each person have ready slice of toast with the crust trimmed and pour over enough cheese to cover it. Serve hot. One pound of cheese will make 5 rarebits and will require about 1 wineglassful of ale for each. Considered a very hearty dish, too much so for a delicate stomach. 324 DOMESTIC SCIENCE COOK BOOK 1112. GOLDEN BUCK Mince or grate J4 pound of good American cheese, put in stewpan with 1 oz. butter, 1 wineglassful ale, 1 saltspoonful celery- salt and half as much red pepper. Beat up 2 eggs with i table- spoonful cream and stir into above over the fire. Whisk over fire till creamy and partly set. Then take off fire, flavor with J4 teaspoonful each of lemon juice and Worcestershire sauce. Cut 2 slices of hot buttered toast into quarters, put each slice together again on hot plate or dish, pour half of the cooked mixture over each slice, garnish with sprig of fresh parsley and serve. 1113. BAKED CHEESE CUSTARD. Put into enameled saucepan 2 tablespoonfuls of butter, 2 of flour, ^ teaspoonful mustard, a little grated nutmeg and a little cayenne; place over fire and when all is blended together add 1 gill of sweet milk, then add ^ pound of grated cheese, Parmesan (Italian). Do not let boil but stir until a smooth, thick cream, next add- the beaten yolks of 6 eggs, stirring constantly, and beat- ing for five minutes ; then add the well beaten whites, put in well buttered tin mold and bake in quick oven for twenty minutes. 1114. COTTAGE CHEESE. Pour boiling water on thick milk in the pan in which it has turned ; stir while pouring. As soon as milk separates from the whey, and appears to be cooked, let it settle. In about 2 minutes most of the water and whey may be poured off. If not sufficiently cooked, use more hot water. Set pan on edge and draw the curd to upper side, using spoon or hand, pressing out as much water as possible. Add salt and cream to taste. 1115. CUCUMBER FRITTERS. Peel 1 medium-sized cucumber, cut into slices J4 inch thick, cut out center with cutter. Boil slices in slightly salted water ten minutes, drain on sieve. Fill centers with liver forcemeat (see Sauces, Dept. 7). Dip each slice carefully in light frying batter, drop in hot fat. Fry golden color, take out, drain, sprinkle with a mixture of fine salt and red pepper. Serve hot. DEPARTMENT 19 325 1116. TOMATOES AND BACON. Excellent for breakfast. Cut large, firm tomatoes into thick slices. Do not peel. Butter oyster broiler lightly and broil the slices of tomato over a clear fire. Arrange on hot dish, sprinkle lightly with pepper and place on each a slice or two of crisp fried bacon. The slices of tomato may be fried, if preferred, drained dry and served in the same way. 1117. BANANAS AND EGGS. Cut the bananas in slices and flour each ; fry light brown in frying pan ; serve with fried bread, or with poached eggs, same as bacon and eggs are served. 1118. SANDWICHES FOR ALL OCCASIONS. For an extra lunch late at night or during an outing, at pic- nics, or for children to take to school, or occasionally for a regular meal no article of food is more appropriate than a good sand- wich. And the housekeeper or cook can display considerable taste and care in preparing, serving or wrapping up sandwiches. If made of white bread, the loaf should be one day old, and if but' ter is used, it should be soft enough to spread on the slice of bread without breaking the crumb. Then put the sandwich in the refrigerator to harden the butter again. To make sandwiches appetizing, the ingredients should also vary. Rye bread is preferable to wheat with many kinds of meat, also with cheese, and a sandwich made of a slice of Swiss cheese or roast mutton, between buttered slices of fresh pumpernickel (black bread) and half a fresh crisp roll will be well relished. Sardines (imported the best), whole or split in two lengthwise, and sprinkled with a little lemon juice on good bread will form the substantial part of a light, quick lunch. The same will apply, also, to cold chicken, either roasted, boiled or broiled, and to various kinds of poultry and game, or cold tongue. Unless the meat is tender enough to be easily divided by the teeth, like tongue, it should be coarsely chopped. Raw beef should be chopped fine. Fillings for various sandwiches follow. 326 DOMESTIC SCIENCE COOK BOOK Sandwiches Continued. — The following combinations are ex- cellent spread on bread or between two slices of bread, with or without butter, according to taste : Grated cheese mixed with a little butter, vinegar and mustard. Sliced hard-boiled eggs, topped with boneless sardels (a small, pickled Mediterranean fish). A paste of yolks of eggs and melted butter, seasoned and mixed with the chopped whites. Add mustard, if desired. American Club Sandwich. — Three slices thin toast buttered. Remove crust if preferred. Cover first piece toast with thin slices of chicken, sprinkle sparingly with salt. Place second slice of toast on top, and on this layer place lettuce leaf and three strips of well browned bacon. Cover bacon with a little mayonnaise dressing, placing third piece of toast on top. A club sandwich should always be served with the toast and bacon hot. Colonial Club Sandwich. — Butter three slices of thin toast (remove crusts), cover first layer of toast with thin sliced chicken, sprinkled lightly with salt. Put second layer of toast on top and on this, a slice of tomato and then put on small pieces celery and brown bacon, each chopped separately. Place third slice of toast on top, finishing oflf with sufficient chopped celery and red pepper. A little mayonnaise dressing can be put in center or on top of third piece of toast, as preferred. Cut sandwiches in square or three- cornered pieces, or serve whole if preferred. One to each person. Sandwiches. — Ham, or meat of any kind, also cheese sand- wiches, can be made with rolls, graham or brown bread ; the filling depends upon circumstances; that is, whether ham, sardines, cheese or salad is desired, keeping in mind, of course, that the best materials only should be used. If for picnics or travelling, wrap in paraffin paper, which keeps them nice and fresh. 1119. CANAPES. Canapes are used as first courses in elaborate menus. They may consist simply of cavaire on buttered toast, served with chopped onion and sections of lemon, or of toast or fried bread spread with chopped ham, crab meat or shrimps, covered with DEPARTMENT 19 327 grated cheese, baked until the cheese melts, and served at once. Other combinations are sliced medium hard boiled eggs with sardels, anchovy paste in alternate strips with chopped white of tgg and yolk of egg, watercresses, minced, squeezed dry in a doth, mixed with butter, and topped with caviar, etc. 1120. TOAST. Whether toast is better browned outside and soft inside, or well dried throughout and golden outside would seem to depend on the individual taste, but from the scientific point of view the latter method is preferable, because the heat should convert the starch in the bread into the more digestible dextrin, (starch-gum) not merely on the two surfaces, but through the entire slice of bread. Toast for invalids should be carefully prepared; can be dipped into hot water for an instant to moisten it. Cut even slices % inch thick from a stale loaf of bread, heat gradually and when well dried, move close to the clear fire, and remove at once, when a golden brown. Milk toast is made by pouring a little boiling, salted milk on each slice. The milk may be thickened with corn starch or flour and a little butter. For Cream toast stir 1 tablespoonful of flour into 1 tablespoon- ful of melting butter, cook 3 minutes longer, add, little by little, 2 cups of milk just brought to a boil, stirring all the time and until smooth. Let simmer while toasting the bread. Soak the slices of toast thoroughly in salted boiling milk, put in a dish and pour the cream over. Toast dipped in hot water, buttered and topped with straw- berries and sugar, and served with cream or whipped cream makes a splendid breakfast dish or dessert. 1121. CHEESE ON TOAST. Stir 1 cup of grated cheese in 1 cup of milk over fire until melted, remove from fire and stir in 2 eggs well beaten. Heat again, but do not let boil. Spread on toast afld serve piping hot. Nice for breakfast or tea. Copyright, lays, by Wm. H. Lee. Department 20. ARTISTIC COOKING consists largely in the ability to combine various _f\_ wholesome ingredients in so skillful a manner as to please^ the palate, satisfy the appetite, and at the same time appeal to the eye. This aifp has been highly cultivated at royal courts and in the homes of the rich/r especially in France, but other countries have also contributed to a long li^t of culinary fancies, of which a few very popular or famous ones have been selected for this department, including chafing-dish and similar recipes. 1122. ROYAL POTATO SOUP. Cook in 2 ozs. of butter 1 cupful of cut-up carrots, turnips, celery, onion and parsley root, also a few pieces of asparagus, 6 or 8 mushrooms cut in halves, 6 or 8 sprigs of cauliflower, and 1 pint of raw potatoes sliced. Do not let brown. Add 2 quarts of boiling water, let simmer one hour. Rub through sieve, add 1 teaspoonful beef extract, cook about ten minutes longer, season with red pepper and a little salt, and serve with fried bread dice. 1123. SOUP A LA REINE (Queen of Soups). The recipe is meant for five or six persons. A plump, fat chicken, carefully cleaned and washed the day before, is boiled gently for two hours in 3 quarts of water. If old, put on in cold water and boil longer, until tender. Half an hour before re- moving from fire add i/^ pound of rice and a bouquet made of one sprig of thyme, 1 stalk of celery, and 1 thin slice of onion tied to a parsley root. When the rice is soft, strain through sieve. When cold, remove fat. Pound the white chicken meat and rice in mor- 339 330 DOMESTIC SCIENCE COOK BOOK tar to pulp, then rub through a fine sieve, moistening with a little stock to pass more easily through the sieve. Add pulp to the stock, season with salt and pepper and heat, but do not let boil again. As soon as hot, pour into tureen, stir in 1 cup of hot cream and serve at once. The soup may be varied by beating the yolks of 4 eggs into the hot cream, or into a glass of white wine (omitting the cream) . 1124. CODFISH A LA CARDINAL. Cut fresh codfish into inch steaks, sprinkle with lemon juice, salt and pepper and let stand ten minutes. Place side by side in a deep frying-pan, add 1 cup of fish stock or water, cover tightly, let come to a boil and simmer twenty minutes. Take out with skimmer and put on hot platter, cover each with hot thick tomato sauce, flavored with a little anchovy paste. Garnish with slices of lemon and parsley. 1125. SALMON TURBIT. Carefully remove all bones from 1 can of salmon and mix with y% cup of fine cracker dust. Cream 1 tablespoonful butter, work in 1 tablespoonful flour, little salt and pepper and 1 pint hot milk. Boil three minutes and mix in with salmon. Pour in well buttered pan and bake twenty minutes. 1126. FILLET OF BEEF A LA GODARD. Two nice, small fillets of beef, not too fat, are well trimmed, larded, and braised in good stock. When done and nicely glazed, cut in slices but leave slices in their places. Put the sliced fillets on large dish on which a layer of boiled or steamed rice has been spread. The space between the two fillets is filled with force- meat balls (meat chopped and spiced), with pieces of truffle, if possible. Along the outer sides of the fillets arrange chains of slices of sweet breads, crumbed alternately with bread and truf- fles, and worked in butter, and at each of the two ends of the fillets place a pile of truffles or mushrooms. With this rich and CROQUETTES. CHlCKl^-AlyA-TlMEALES J Copyright, 1908, by Wm. H. Lee. 332 DOMESTIC SCIENCE COOK BOOK Add 1 gill of milk and work into paste, adding water if needed. Cut 1% pounds of rumpsteak in thin slices across the grain, dip one side of each in flour mixed with salt and pepper, roll into each a small piece of fat. Roll out the paste % inch thick, line a deep pan or dish with the dough, reserving enough for a top. Fill the lined dish with layers of beef and oysters, grating a little lemon rind oij each layer. Moisten well with seasoned stock and a little lemon juice. Wet the edge of crust, put on cover, pressing down the edges firmly. Tie up pan in cloth, wrung out in hot water and floured, allowing sufficient room for the raising of the crust in cooking. Put in saucepan half filled with boiling water and cook two and one-half hours or steam about three hours. Remove the cloth, turn the pie out on hot dish, and serve. 1131. LAMB CHOPS A LA VILLEROI. Trim some lamb chops of uniform size and thickness nicely, scraping bone clean for about 1 inch. Cook quickly in a little butter in stewpan until half done, on both sides. Put aside and, if necessary, put under a weight to make the chops of even and uniform thickness. Dip each chop in a rich brown sauce, up to the scraped part of the bone, roll in crumbs and when wanted, fry a golden brown in hot fat. Serve on napkin, garnished with parsley or Brussels sprouts or mushrooms. 1132. MUTTON CHOPS A LA SOUBISE. Cut the chops a little thicker than usual. Trim nicely, scraping the bone clean for about 3 inches. Cover bottom of stewpan with some cooked vegetables (carrots and peas, or some kind of beans) lay strips of salt pork over, place the chops on top, add enough rich stock to just cover the vegetables and pork, cover tightly and simmer about forty minutes. Take chops out carefully, put under weight to make of uniform thickness. Add to the vegetables 1 teaspoonful of curry-powder and % teaspoonful of minced onion, boil down to the desired consistency, spread on hot platter, ar- range the chops with paper frills on top, and serve. DEPARTMENT 20 333 1133. SWEET BREADS A LA COLBERT. Blanch some large sweetbreads, cool under press, split in two, Trim, season, flour, dip in egg and breadcrumbs, fry a golden color in hot butter. Arrange on a layer of forcemeat (meat chopped and spiced) in circular order, fill the center with plain boiled green peas, pour a little sauce Colbert (see sauces) over all and serve with more of the 'sauce in a sauceboat. 1134. LAMB'S BRAINS A L'lTALIENNE. Select large fine lamb's brains, remove skin carefully, without destroying the shape of the brains. Clean, blanch and cook in good stock with little white wine. Have ready a flaky pie crust in pie plate, fill the hollow with some nice cooked forcemeat. Ar- range the cooked brains on top in circular order, putting between every pair a slice of pickled tongue cut like a cock's comb, partly fill the center with mashed artichoke bottoms or some other suit- able vegetable, as asparagus tips, glaze the vegetable and the slices of tongue, pour a little white sauce on each piece of brains and serve with more of the sauce in a sauceboat. 1135. CHICKEN A LA MARENGO. Cut 1 large fowl into 8 or 10 pieces, put in a stewpan with 1 cupful of salad oil, and cook over moderate fire until browned. Sprinkle in 1 tablespoonful ilour and when brown, pour in 1 pint of stock or water. Let simmer for a good half hour or until tender, skimming off all fat. Add % cup of small mushrooms, season with salt, pepper, sugar and, if desired, a little onion or garlic. Take out the meat, pile up on dish and keep hot. Reduce gravy l)y boiling over hot fire under constant stirring, until it sticks to the spoon, pour over meat and serve, if desired, with plain boiled rice. 1136. CURRIED CHICKEN. Slice 2 large onions and 1 peeled and cored apple, and fry with the fowl, cut in pieces, in 8 ozs. of butter to a nice brown. Add 1 dessertspoonful of curry powder, 1 teaspoonful flour and 334 DOMESTIC SCIENCE COOK BOOK Vi pint of stock, and stew about twenty minutes, adding, if 'de- sired, a little garlic. When done, stir in 1 tablespoonful of lemon juice, and serve with boiled rice. 1137. CURRIED CHICKEN MADRAS STYLE. Cut up the chicken, put in deep saucepan and fry to light brown color in butter. Take out chicken, and fry chopped onion in same butter a pale brown ; add 1 dessertspoonful curry powder and fry a little, constantly stirring; put the chicken in again, also 1 dessertspoonful of grated cocoanut, 3 cloves and 1 small stick of cinnamon. Mix well. Add 1 gill of rich brown sauce, % gill of tomato pulp and % gill of stock or water, boil up and skim. Cover up and let simmer forty minutes. Ten minutes before serving salt to taste and add the juice of V^ a lemon. Serve with plain boiled rice. 1138. CHICKEN AND RICE, SPANISH STYLE. Cut up chicken and cook in stewpan until tender. Steam i/^ pound of moistened rice until soft. Fry in 1 cupful of olive oil, 1 clove of garlic, remove the garlic and fry in the same oil 3 medium sized onions chopped fine. Put chicken into baking-dish, cover with rice mixed with oil and onions and with 1 can each of sweet peppers and tomatoes. Pepper and salt to taste, and cook until the tomatoes are well done. A similar dish is made of boiled tripe cut into small strips. 1139. BROILED CHICKEN A LTTALIENNE, Dress 1 plump chicken, split it open along the back, spread out and flatten well; rub both sides with lemon juice, season with pepper and salt. Put in 3 or more skewers (pencil shaped pieces of wood) to keep flat, immerse in sweet oil for about ten minutes, sprinkle with chopped parsley and broil over or before bright fire. When done, remove the skewers, and serve, garnished with cauli- flower sprigs and asparagus tips or small white turnips. Following gravy goes with the above: Fry 3 peeled and chopped onions in l?ytter, add I boned and chopped anchovy, 1 DEPARTMENT 20 335 gill of tomato sauce or 1 tablespoonful of catsup and 1 glass of sherry. Simmer ten minutes^ add 1 sliced tomato and 1 table- spoonful of meat extract. Boil up, skim and pass through sieve. Heat again and season to taste. 1140. CHICKEN CROQUETTES. This recipe may also be used for croquettes of turkey, veal, other meats, or fish. Chop y^ pound of cooked chicken meat with a little ham or tongue. Chop 1 slice of onion and fry three minutes in hot butter. Add some flour and fry to a golden color. Stir in Vg giU of stock or gravy; cook five minutes, add the meat. When hot, bind with 2 yolks of eggs, season with pepper, salt and a grate of nutmeg, mix well and take off fire. Fry 4 or more German pancakes, spread with the meat, roll up neatly. Let cool and cut into rolls about 2 inches long. Dip each well in beaten white of egg, roll in bread-crumbs, L-'.t set and dip again in white of t.^'g and roll in bread-crumbs. Put carefully in wire basket and fry in hot fat to golden color. Drain and arrange on dish over folded nap- kin, cloth or paper. Garnish with sprigs of parsley and serve hot with lettuce salad. 1141. CARROT CROQUETTES. Carefully clean carrots that are neither too old nor too young, boil until soft, drain and mash while hot. For each cupful of mashed carrots mix in 2 yolks of eggs, 1 teaspoonful melted butter, salt and pepper to taste and a pinch of mace (the outer coat of a nutmeg) and set away until cold. Form into small croquettes, roll in fine cracker crumbs, then in beaten egg, and again in crumbs, set on ice for one hour, and fry in a kettle of hot fat. 1142. PARSNIP CROQUETTES. Mash 8 boiled parsnips, add 4 tablespoonfuls butter and 2 of cream, salt and pepper to taste. Return to fire, cook until the mass begins to bubble, take from fire, stir in 1 beaten ^gg and Jet cool. Form into small croquettes (rolls or balls), roll in fine^ 336 DOMESTIC SCIENCE COOK BOOK crumbs then in beaten egg and again in crumbs and fry in hot, deep fat. 1143. ASPARAGUS HEADS A LA DUCHESSE. Either white or green asparagus may be taken, but only the parts that are perfectly tender. Cut into equal lengths, about 1% inches long, boil or steam tender over a brisk fire, drain, put in flat stewpan with some good butter, season and add a little sauce, such as Bechamel, over fire. Remove from fire, bind with yolks of eggs and a little butter. When dished up, surround with Brus- sels sprouts, baked without sugar and sprinkled with a little Parmesan cheese when taken out of oven. 1144. STRING BEANS, FRENCH STYLE. Stir 1 teaspoonful of flour into 1 large tablespoonful of melted butter. When slightly browned, stir in gradually y^, cup of cream and a little pepper and salt. Then remove from fire, stir in quickly the beaten yolk of 1 egg and the juice of l^ lemon, pour over 1 quart of hot string beans boiled tender and drained, and serve at once. 1145. BAKED STUFFED TOMATOES. With sharp knife cut off a slice across the stem end of each tomato, take out the inside and chop fine together with stewed celery and raw oysters. Add enough fine crumbs to make a regu- lar stuffing, also butter and seasoning ; mix well and fill the toma- toes with the mixture. Sprinkle with crumbs, place in baking pan, pour in little hot water and bake about half an hour. Gar- nish with crisp lettuce leaves and parsley. 1146. TOMATO JELLY. Turn into saucepan 1 large can of tomatoes, bring to boil and strain. Put the liquid on the fire again, adding. 1 teaspoon- ful of onion juice, 1 tablespoonful butter ; season to taste. Add % box of gelatine, soaked for one hour in % cup of cold water, and when dissolved strain through a cloth. Wet a mold or molds with DEPARTMENT 30 337 cold water and fill with the jelly. When cold put on ice. Turn on platter, surround with crisp lettuce leaves and serve with mayonnaise. 1147. TOMATOES WITH CUCUMBER JELLY. Pare 4 large seedless cucumbers, grate and pour away Yz the liquid part. Add ^ box of gelatine soaked and dissolved, also juice of % lemon and salt and pepper to taste. Cut off slice across the stem ends of large, ripe tomatoes, remove the pixlp and turn upside down to drain. Put the cucumber inside the tomatoes and put on ice. When jellied put a little mayonnaise on top of each, arrange on platter, garnish with crisp lettuce, and serve with more mayonnaise in a sauceboat. 1148. COLD SLAW A LA CREOLE. Slice Ys head of cabbage as fine as possible and cut across the slices in several places. Put in dish, moisten with cup of vine- gar, add 1 tablespoonful of salt and mix well with a fork. Make a boiled custard of 1 tablespoonful of butter, 1 scant cup each of sugar and milk and 3 eggs beaten light. As soon as done pour the custard over the cabbage, mix well and set away until cold. 1149. TOMATO AND CHICKEN SALAD. Strain 1 can of tomatoes to remove the seeds. Put on fire and when boiling add l^ box of gelatine soaked one hour in a little cold water; also 1 tablespoonful sugar and 1 teaspoonful salt. Pour into square mold and when cold, cut into small cubes (dice shape). Distribute these evenly over a platter lined with crisp lettuce leaves ; sprinkle over them 1 cup or more of chicken meat cut in the same shape and pour over all a mayonnaise or other salad dressing. Garnish with cucumber slices cut in fancy shapes. 1150. BAKED EGGS. Put the yolks of eggs each in a separate cup. Beat the whites together to a stiff froth, distribute in ring shape on as many slices of toast as there are yolks, drop in the- center of each ring a yolk 338 DOMESTIC SCIENCE COOK BOOK without breaking, and bake five minutes in hot oven. Sprinkle with salt, put a little butter on each, and serve hot. 1151. SPANISH EGGS. Heat 1 small tablespoonful of olive oil in frying-pan and fry to light yellow 2 slices of onion minced. Add 1 cup each of mushrooms and tomato, stir and season to taste. Put in 3 raw, unbeaten eggs and serve as soon as the eggs are set. 1152. MUSHROOMS AND EGGS. An appetizing lunch dish. Wash, peel and trim 5 large, white, cup-shaped fresh mushrooms, parboil in plenty of water; drain. Mix 1 oz. of butter with 1 dessertspoonful of flour, put in saucepan with 1 gill of milk. When hot, put the mushrooms in carefully, heads down, season with salt, pepper and a trace of nutmeg, let simmer ten minutes. Boil 5 eggs hard, plunge in cold water, peel. Score the whites around the middle, lift off % of each white, so as to show half of yolk. Cut 5 slices of toast the shape of the mushrooms, a little larger. Butter, place on hot dish, put 1 mushroom on each and 1 egg in each mushroom. Strain the sauce and pour carefully round the eggs. If too thick, thin with 1 tablespoonful of stock or cream. Serve hot. 1153. HAM AND EGGS A L'AURORE. Boil 6 eggs fifteen minutes or longer and plunge into cold water. Peel and cut in quarters the long way. Take the yolks and chop them; put the white sections in warm water. Melt 1 large tablespoonful of good butter and w^ork in the same quan- tity of flour, cook a few minutes and stir in gradually 2 cups of milk. Keep stirring until creamy, then season with pepper and salt. With part of this sauce moisten 3 cups of chopped boiled ham, stir on fire until hot, and heap up in the center of a hot round dish. Pour remaining sauce over, sprinkle the chopped yolk on the pile and arrange the white sections around the pil« like sun-rays. DEPARTMENT 20 339 1154. FAIRY FOOD. Sift 4 ozs. of flour into a bowl, add 1 dessertspoonful of sweet oil, 1 teaspoonful of powdered sugar and a pinch of salt. Stir in gently 3 yolks and 1 whole tgg, and beat up well. Add 2 or 3 tablespoonfuls of cold milk or yi milk and J4 water. Mix. Dip a molding iron into kettle of boiling fat and then into the batter, so as to completely cover the bottom and sides of the mold- ing iron. Then put again into the boiling fat and fry the adhering batter to a golden color.. Remove the case or shell from the iron and proceed in this way until the batter is entirely used up. Into each case put 1 teaspoonful of apricot marmalade, fla- vored with a little Maraschino (cherry cordial), or Kirsch. Fill the cases with mixture made of 1 gill of cream, whipped, 1 gill of any kind of good thick syrup and 1 oz. of ground almonds. Dredge with grated chocolate or cinnamon and serve. With a little practice this recipe will make a most artistic and charming dessert. The filling may be varied, according to circum- stances. If the directions are carefully followed the result will invariably prove highly satisfactory. 1155. SURPRISE BANANAS. Select 8 bananas of good straight shape and perfect color, cut off any part of stem that may adhere, wipe clean and cut in two the long way. Carefully, so as not to break the skins, scoop out the pulp and put in bowrl. Add %' pint of small fragrant strawberries, or half the quantity of strawberry preserve, mash and mix till smooth, rub through a hair sieve, stir in 1 glass of Curacoa or Maraschino, a few drops of lemon juice, and if nec- essary a little sugar. The strawberry pulp should be boiled down or the mass will be too liquid. But do not scorch. Fill the halves of banana peel and put on the ice. When set, reunite the halves belonging together, tie with a bit of ribbon and serve. 1156. FRENCH GINGERBREAD. Sift 1^ pounds of flour, i/^ pound rice flour and 1 oz. baking powder together 6 times.. Put 1 pound each of honey (or molas- 340 DOMESTIC SCIENCE COOK BOOK ses) and butter in warm jar and keep warm, until butter is melted. Mince the thin rind of 2 lemons, and mix with ^ pound of almond paste, 2 ounces of ground ginger, i^ teaspoonful of grated nutmeg and pinch of ground clove. Stir the liquid into the ilour, also the spices, and beat hard twenty minutes. Bake in 2 or 3 well buttered baking pans in moderate heat Cover with a light icing, and cut when cool. 1157. VEGETABLE DINNER A LA KAISERHOF. Peel. 6 potatoes, boil and mash with 2 eggs. Make design from the mashed potatoes on platter, covering bottom and form holes or pockets as shown in cut. Fill pockets with assortment of vegetables : string beans, spinach (English style), kohlrabi (cabbage) in cream, stewed corn, cauliflower, green peas, pfifferlinge (small mushrooms) demi glace and stewed tomatoes. Platter, 10 iM. long. Gamish with two small stewed onions and slices of carrots and beets, and a poached egg on top in center. Pour sauce Hollandaise over all. Serve on a silver or china platter about 10 inches long for two people. Either six or eight divisions (pockets) may be made and an equal variety of vegetables used. For four persons, a platter about 15 inches long with pockets liberally filled will be sufiScient. The vegetables for filling may be varied to suit convenience. The vegetables should be carefully prepared and cooked ready to serve at the proper time. 1158. STEAMED OYSTERS. Wash oysters in shells. Put in pan, set pan in steamer and turn on steam, when oysters will open sufiSciently. Pour natural oyster juice out of pan over oysters. Serve with brown butter. 1159. SOFT SHELL CRABS AMERICA. Fry crabs in half butter and half oil, until red on both then add 1 dash each of brandy and white wine, also i htrge peeled tomato, 1 chopped onion, and season with salt, pepper and a little paprika (Hungarian pepper). Boil ieota ten to fifteen minutes, then add ^/^ teaspoonful or more &( beef extract, sprinkle with chopped parsley and serve. DEPARTMENT 30 341 1160. FRIED CHICKEN LIVERS. Use the upper pan only. Heat 1 tablespoonful of butter and keep turning sliced livers over, dredging with flour. After five or six minutes add a cup of well seasoned stock, stir lightly, pour boiling water in the lower pan and place it between the flame and the upper pan. Season with salt and paprika (Hungarian pepper). 1181. THE PRIZE CHICKEN PIE. Cover large fowl with boiling water so as to have plenty of gravy ; season with salt, pepper, few bits of butter. Put enough flour to thicken the liquor and 2 tablespoonfuls flour into bowl, add cup rich milk, beaten yolk 1 egg, lump of butter. Stir into the boiling liquor, pour enough over chicken to cover. Reserve enough gravy for the absorbing of the pie as it takes up certain portion. Get pudding pan with large surface, lay dumplings a little ways apart, and as it bakes and absorbs keep filling in the gravy kept out for that purpose. To make dumplings sift 1 pint flour with teaspoonful Baking powder. Add pinch salt, piece of . lard size of walnut. Rub together — mix with buttermilk to which has been added pinch of soda, knead lightly, roll to half inch thickness, cut into diamond shapes, lay over chicken, bake in hot oven until brown and serve. Considered excellent. 1162. FRENCH PLUM PUDDING. Mix 1 pound of chopped beef kidney suet, 1J4 pounds grated fresh bread, j^ pound each of currants, raisins, orange peel and citronate, 1 pound of moist sugar, 1 tablespoonful powdered ginger, 8 whole eggs, J4 glass of brandy and yi glassful of rich cream. When well worked, put into the buttered and floured mold, and cover with a buttered and floured napkin, the ends of which are firmly tied below the mold. Place in kettle with boil- ing water, cover kettle well and boil four hours without inter- ruption, adding boiling water from time to time as required. When done, drain pudding in cloth and turn out on hot dish ; make a small cavity on top, pour into it a little sweetened brandy, ignite, and serve at once. Department 21. FOOD and drink for the sick, of course, should be carefully cooked and daintily served, with a view to quality rather than quantity. A meal properly prepared will go a long way toward creating a desire for food, but if carelessly or slovenly served the mere sight may destroy the appetite. Broths and soups should be well seasoned, but free from grease. The invalid's wants should be studied so as to avoid serving the same dishes too often. Spoons, knives, forkb, dishes and napkins should be scrupulously clean. Saccharine is reccommended for all hygienic dishes requiring sweetening. 1163. SCOTCH BROTH. Cut the meat from bones of 2 pounds neck of mutton and re- move fat. Cut meat in small pieces and put in soup ppt with 2 slices carrot, 1 of turnip, 1 onion, 1 stalk celery, all cut fine, 3 pints cold water and % cup barley. Simmer two hours. Simmer bones with 1 pint water two hours and strain into soup. Cook 1 tablespoonful butter and 1 of flour until smooth, stir into soup and add 1 teaspoonful chopped parsley. Season with pepper and salt. 1164. SCOTCH MUTTON BROTH. Take ^ a neck of mutton. Put in soup kettle with 1 quart cold water, bring to boil very slowly, skimming off all impuri- ties. When boiling add % small carrot, turnip and onion stuck with 1 clove, % bay leaf and pinch of salt. When vegetables are tender, take out, cut in cubes (dice shape) and set aside, throw- ing away bay leaf and clove. When mutton is cooked, take out, remove all fat from broth, strain, put back on fire, add 1 table- spoonful barley blanched, cooked until barley is tender, then 342 DEPARTMENT 21 343 add vegetables and also meat cut in small squares. Boil up and serve. Enough for one person. Quantities required for six persons, Recipe No. 17, page 13. 1165. BEEF BROTH. Chop lean beef fine^ cover with cold water, and boil until meat comes to pieces ; then strain through colander and let broth stand until cold. Take off any particles of fat that are on top, season with salt and pepper, heat again and serve with small squares of toasted bread, or with rice, sago, or tapioca. Other meat broths are made in the same manner. 1166. BEEF TEA. Chop fine 2 pounds lean beef and put into glass fruit jar; screw on cover, and put jar in kettle of cold water; boil two or three hours; pour off juice and season to taste. The chopped beef may also be put in jar with 1 cup of water and % saltspoonful of salt and put in slack oven for three or four hours, or over night. 1167. EEL BROTH. One-half pound of eels, 1 small bunch of sweet herbs, includ- ing parsley; % onion, 10 peppercorns, 3 pints water, 2 cloves-, salt and pepper to taste. After having cleaned and skinned the eel, cut into small pieces, and put into stewpan with other in- gredients ; simmer gently until liquid is reduced nearly half, carefully removing scum as it rises. Strain through hair sieve ; put in cool place, and when wanted, take off all fat from top, warm up as required, and serve with sippets of toasted bread. Very nutritious and easy to digest. 1168. CALF'S FOOT BLANC MANGE. One calf's foot, 1 quart milk, 1 egg, sugar, nutmeg and lemon, or seasoning to taste. Procure 1 calf's foot already cooked ; put on fire with milk enough to cover, strip of lemon peel, piece of nutmeg, and sugar to taste. Cook slowly for three or four hours, 344 DOMESTIC SCIENCE COOK BOOK and then strain. While still hot stir in the yolk of 1 egg, and set in small molds. This blanc mange can be made pleasant to the taste by using a little salt, peppercorns, parsley, nutmeg or cloves, onion and celery instead of sugar. The lemon peel may be added in either case. The egg may be omitted or a little cream might also be added. 1169. CHICKEN PANADA. Take white part of breast and wings freed from skin, of either roasted or boiled chicken, or under side of cold sirloin roasted beef; or cold roasted leg of mutton, and pound in mortar with equal quantity of stale bread. Add either water in which chicken has been boiled, or beef tea, until a fluid paste is formed, and then boil ten minutes, stirring constantly. 1170. EGG PANADA. Take the softer portion of a stale loaf of bread and break into pieces ; soak in cold water for one hour or more, then mash well and season with a little butter, sugar and salt, to taste; let this cook slowly together for one hour, then add the well-beaten yolks of 2 eggs and 1% tablespoonfuls of sweet milk and IJ^ table- spoonfuls of rich sweet cream. Let simmer a few minutes and serve hot or cold. A little nutmeg may be added if desired. 1171. JELLIED CHICKEN. iCook 6 chickens in small quantity water, until meat parts from bone easily ; season to taste with salt and pepper. As. soon as cold enough to handle, remove bones and skin ; place meat in deep pan or mold with the gizzard, liver and heart, until mold is nearly full. To water left in kettle add ^ box of good gelatine (also, if desired, juice of lemon) dissolved in little warm water, and boil until reduced to little less than 1 quart; pour over chicken in mold, leave to cool, cut with sharp knife and serve. DEPARTMENT 21 345 1172. BROILED MUTTON CHOPS. A tender, properly seasoned and well broiled mutton chop is one of the most appetizing and nourishing meats for an invalid. Remove all skin and most of fat, but leave in the bone. Serve piping hot, and with 1 fine, sliced tomato, lightly seasoned with salt or a little vinegar and sugar? 1173. STEWED MUTTON OR LAMB CHOPS. Take 1 nice mutton chop or 2 lamb chops, 3 teacupfuls of water, 1 small stick of celery; pepper and salt to taste. Take off all fat and stew gently nearly two hours ; skim off every particle of fat that may rise to surface. The celery should be cut into thin slices before added to meat, and care must be taken not to put in too much of it. If water is allowed to boil, the cutlet will be hard. It is better cooked in jar set in saucepan of water. 1174. BARLEY WATER. Put ^ pound of pearl barley into 1 quart of water and boil slowly for half hour ; strain and add another quart of water and handful of chopped raisins, 3 or 3 figs cut small, boil one-half or three-quarters of an hour longer, then strain, sweeten to taste and flavor with lemon or orange juice. 1175. PINEAPPLE WATER. One large, ripe pineapple, 1 pint boiling syrup, juice of 1 lemon. Peel the pineapple, slice and mash well in basin ; then pour on syrup and lemon juice, stir well and cover. Let stand two hours, filter through fine cloth and add 1 quart spring water. 1176. STRAWBERRY WATER. One pound of fine strawberries, % pound loaf sugar, juice of 1 lemon. Crush sugar finely, and sift over strawberries, which should be red and ripe. Add ^4 pint of cold water, filter through cloth, add 1 quart spring water and strained juice of lemon, 346 DOMESTIC SCIENCE COOK BOOK 1177. CURRANT WATER. One pound fine red currants, % pound raspberries, 1 pound crushed loaf sugar. Pick fruit, add y^ pint water, crush with wooden spoon, and put pulp into preserving pan with half the sugar. Stir till it begins to simmer, then filter through hair sieve. Make rest of sugar into syrup with 3 gills of water, pour it in the fruit syrup, add 1% pints of water. Let cool and bottle. 1178. RICE WATER. Rice water is not only nourishing but it may be given babies who cannot retain milk. Boil the rice longer than usual and stir often. When cooked to a gruel, rinse a clean cloth several times in hot water, to take out any soapy taste, and strain through it the rice. Serve the liquid warm. 1179. TOAST WATER. Toast a slice of bread very brown, break into pieces, and pour over cupful boiling water. When cold will prove a nourishing drink. 1180. JELLY WATER. Put in tumbler 1 tablespoonful currant jelly, and 1 table- Spoonful wine; mix well and fill glass with ice water. For a feverish patient leave out wine. 1181. BAKED MILK. Put fresh, good milk in jar, covering opening with white paper, and bake in moderate oven until thick as cream. 1182. KOUMISS. (Fermented Milk.) Into 1 quart new milk put 1 gill fresh buttermilk and 3 or 4 lumps white sugar. Mix well and see that the sugar dissolves. Put in warm place to stand ten hours, when it will be thick. Pour from one vessel to another until smooth and uniform in consistency. Bottle and keep in warm place twenty-four hours DEPARTMENT 21 347 (up to thirty-six in winter). The bottles must be tightly corked, and corks tied down. Shake well five minutes before opening. A very agreeable drink, especially recommended for persons who do not readily assimilate their food. Young children may drink it as freely as milk. Instead of buttermilk, some use 1 teaspoon of yeast. 1183. KOUMISS— NO. 2. Dissolve 1 tablespoonful sugar and compressed yeast size of 1 hazelnut in 2 tablespoonfuls warm water, add to 1 quart fresh, rich milk slightly warmed, and fill in bottles, leaving neck empty. Cork well, secure corks with wire, and put in warm place, upside down, for twenty-four hours, or until thick. Then put in cold place until wanted. 1184. MULLED BUTTERMILK. Put 1 pint fresh buttermilk into 1 double boiler and stir con- stantly until ready to boil, then add the well beaten yolk of 1 egg and remove from fire at once. Excellent for feverish patients. 1185. ALMOND MILK. Blanch (whiten by parboiling) 2 ozs. of sweet almonds and 1/^ oz. of bitter almonds, and pound with 2 ozs. loaf sugar and 1 tablespoonful orange flower water in mortar, adding few drops of water occasionally while pounding, to prevent oiliness. When a smooth cream, pour into clean basin, add 1 pint of cold water, and stir with silver or wooden spoon. Let stand two hours, strain and put on ice or in very cool place ; otherwise it may turn sour. Serve with an equal quantity of water. , 1186. MILK PORRIDGE. Wet 1 tablespoonful of sifted flour gradually with milk, mak- ing a smooth cream and adding 1 large teaspoonful of sugar, and 1 pinch of salt. Add enough milk to make 3 cupfuls, boil five minutes, constantly stirring, add a little cold milk, boiling up again and serve. 348 DOMESTIC SCIENCE COOK BOOK 1187. RICE GRUEL. Take 1 tablespoonful of rice and 1 pint of milk ; put in earthen dish and bake in oven for two hours. Keep dish covered for first hour, then take off cover and stir occasionally. Sweeten if pre- ferred. Excellent for persons recovering from bowel trouble! 1188. OATMEAL GRUEL. Boil oatmeal in double boiler to avoid scorching. Stir very often, so as to dissolve the grains, and boil gently. When of desired consistency, strain through fine sieve and flavor with a little nutmeg, butter or wine, according to taste. A little salt is necessary. 1189. EGG GRUEL. Beat yolk of 1 egg with 1 tablespoonful sugar, add 1 cupful boiling water, stir smooth, add the beaten white of egg and season to taste. A little salt and pepper, a grate of nutmeg and 1 tea- spoonful of whiskey make this a very palatable and strengthening drink. Serve hot. 1190. CORNMEAL GRUEL. Let 1 pint of water come to boil ; then stir in 1 tablespoonful cornmeal . wet with a little water. Let boil few minutes, and season with salt. Milk can be added, if preferred. 1191. IRISH MOSS. This seaweed has a reputation as a remedy for chest diseases. It should be first soaked and washed in cold water, and then boiled for a quarter of an hour in fresh water, allowing % oz. of moss to 1% pints of water. Strain, and when cold it will set to a jelly. If required as a drink, should have double quantity of •water or milk. 1192. ICELAND MOSS. Wash very thoroughly. Put in cold water, and nearly boil. Throw first water away, as it will be bitter. Then put moss on again with water, allowing 1 oz. of moss to 1% pints of water. DEPARTMENT 21 349 Boil fifteen or twenty minutes and strain while hot. Sweeten and flavor with lemon or spice. Milk can be used instead of water. It is a slightly bitter drink. If a sufficient quantity of the moss is used it turns into a jelly on cooling. 1193. CARAMEL COFFEE. Put in stirring bowl 4 quarts good clean bran and add 1 quart corn meal, 1 beaten egg, y^ cupful of New Orleans molasses, mix well, put in oven and roast like ordinary coffee, stirring fre- quently. When a rich brown color grind in a coffee mill and put in an air tight can. To make the coffee, allow 1 tablespoonful to each cup, pour over boiling hot water and keep hot for quarter of an hour. Bo not allow to boil again. 1194. BROWN BREAD COFFEE. Take crusts or pieces of brown bread and roast in the oven until dark brown, crush with rolling pin and pour bpiling water over crumbs. A nourishing drink for an invalid and can be taken hot or cold. 1195. CORN COFFEE. Roast ear of dry corn until the tips of the kernels are black. Break the ear in pieces, put in bowl ; then pour over 1 pint boil- ing hot water. Drink cold. 1196. GRAIN COFFEE. Take, equal quantities of wheat, corn, rice, barley and oats (one or two of these grains may be left out if not obtainable), roast like coffee and when brown stir in small lump of butter. Grind like coffee and use about 1 cupful to 1 quart of water. Let come to boiling point, but do not boil. 1197. CARROT COFFEE. Clean, slice and dry carrots enough ; brown in oven, grind and put away in cans ready for use the same as any coffee. Considered a very healthful beverage. 350 DOMESTIC SCIENCE COOK BOOK 1198. PARSLEY TEA. For Those Suffering from Kidney Complaints. Clean 2 large bunches of parsley, cover well with cold water and boil one hour adding more water if required. Drain, and boil in the liquor, which should now be about 2 quarts, a small piece of beef or mutton to give a wholesome flavor and just enough salt to be palatable. The quantity of liquid now ought to be about 3 pints. Set away in a cool place. Drink i cupful at a^time, once every twelve hours. Repeat two or three times during the month. Said to be excellent for kidneys. 1199. FLAXSEED LEMONADE. Pour over 14 pound of flaxseed, 1 quart of water and let steep in a hot place for two or three hours, strain and add juice of 1 or 2 lemons and sweeten well with sugar. If taken for a cold (for which it is excellent) a little crushed licorice may be added. 1200. WHEY. To 1 pint warm new milk add 1 teaspoonful of prepared ren- net (the dried and salted stomach of an unweaned calf, pig, or sheep). Let it stand half an hour, then strain through a piece of muslin. An effective drink in feverish complaints. Can some- times be taken when milk does not seem to agree with the patient. White wine whey is made by pouring 1 wineglassful of sherry into 1 breakfast cupful of boiling milk, and straining through muslin. Treacle (a sirup obtained in refining sugar) posset is made of boiling milk, with 1 or 2 tablespoonfuls of treacle, in a similar manner. 1201. ARROWROOT. Put 1 heaping teaspoonful of ground arrowroot into cup, and mix with little cold milk. Stir into pan containing 1 pint of either cream or water that has been brought to boil, adding a little salt. Let simmer for few minutes, and sweeten or flavor with grated nutmeg if desired. Should be made only as it is wanted. DEPARTMENT 21 351 1202. HERB TEA. Made by infusing the dried or green herbs and leaves in boil- ing water, and letting stand until cold. Sweeten to taste. 1203. SLIPPERY ELM BARK TEA. Break the bark into bits, pour boiling water over, cover and steep until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. 1204. ELDERBERRY SYRUP. Take elderberries perfectly ripe, wash and strain them, add -1 pint of molasses for every pint of the juice, boil twenty minutes, stirring constantly; when cold, add to each quart 1 pint of best brandy ; bottle and cork tight. An excellent remedy for a cough. 1205. BLACKBERRY CORDIAL. Crush ripe blackberries and to each gallon of juice add 1 quart boiling water; let stand twenty-four hours, stirring oc- casionally. Strain and add 2 pounds sugar to each gallon liquid ; put in jugs and cork tightly. Ready for use in eight or ten weeks. Excellent for summer complaint, and can be taken by delicate invalids. DIET FOR AN INVALID. Hot milk with a dash of red pepper, one or two slices of dry toast, and one soft boiled egg. Small piece broiled mutton chop, roasted cracker, stewed prunes or any other delicacy the patient relishes. Small piece broiled steak, spinach, toast. Chicken broth, toast, green peas, one soft poached egg. Mutton broth, roasted cracker, string beans, baked apples. DO NOT EAT: Hot bread, potatoes, uncooked fruit, pies, cakes, or any sweets. Department 22. THE first important stop in making coffee, tea, chocolate or any hot drink, is to see that the water is pure and fresh. If allowed to stand in the kettle or boil too long (more than five minutes), it is considered unfit for use. Good coffee cannot be made with stale water. The water should be brought to a boil quickly and used without delay. If tea looks dull or dark, the water probably is at fault. The cofTee or teapot should be of porcelain or glazed on the inside, because beverages made in tin are apt to have a metallic taste. The utensils should be cleaned and scalded every day. 1206. COFFEE. Procure the finest genuine "Arabian Mocha" and genuine old "Ankola Java" or "Mandheling Java." Blend together, half and half in the roasted bean. Then grind medium fine. Take an old fashioned cofTee pot, scald clean, put in a bowl 1 heaped teaspoon- ful of the coffee for each person to be served ; break 1 fresh egg, shell and all, in the coffee and blend into paste. To do this quickly use }i cup cold water; then put into coffee pot which should be warm; pour upon coffee % pint boiling water for each person, let boil for five minutes (no more). Set on back of range, where it will keep warm but not boil, about five minutes (to settle). A few drops of cold water will hasten the settling. Use pure cream and loaf sugar. Small piece of codfish skin, isinglass or a little cold water may be substituted, but the egg enriches the coffee and the shell clears it. Rio coffee is generally of a strong flavor, while Mocha and Java are mild. Use pure cream, thin cups, serve hot. 352 DEPARTMENT 32 353 1207. COFFEE— NO. 2. Coffee pot should be thoroughly cleaned and scalded. Put in the coffee, ground medium, one scant tablespoonful to each cup, with one extra for the pot. Pour on boiling water, stir well, and when boiled up remove from hot part of stove, add about % cup of cold water, which acts as a settler. After five minutes pour out 1 cup to clear the spout and pour back into pot. Let settle five minutes and serve. Some prefer to put white of 1 egg with shell in grounds and boil coffee from five to seven minutes. In any event, the coffee should be separated from the grounds as soon as made. Serve with cold, fresh cream and best white sugar. 1208. DRIP COFFEE. For drip coffee a filter of porcelain or gauze must be used. A gauze filter must be thoroughly rinsed after using and hung up to dry exposed to the sun, if possible. Heat the filter and pot, put grounds in filter and moisten with boiling water. Let stand five minutes, then add more boiling water every two or three minutes. The dripped coffee must not boil. Fresh, pure cream is indispensable for good coffee. It is a mistake to use part cream and part milk or all milk. For Vienna coffee put 1 large tablespoonful or more of whipped cream (or % cream, ^2 white of egg, whipped together) in cup and pour cof- fee into the cup, and serve at once. 1209. COFFEE EXTRACT. Prepare extract of coffee the day before wanted, if a number of guests are to be entertained. Proceed as above, using 1 pint of water for every 34 pound of ground coffee. Where the filter is used, heat the extract after the first filtering to near the boil- ing point and pass through the same grounds again. As soon as done put into clean, dry bottles and cork tightly. Two table- spoonfuls of extract is sufficient for 1 large cup of coffee. After the second filtering another pint of boiling water may be passed through the grounds and this weak coffee brought to a boil and used on the next quantity of fresh grounds. Excellent for an emergency, picnic, excursions and outings: 354 DOMESTIC SCIENCE COOK BOOK 1210. ICED COFFEE. Make coffee as usual, but the amouat of ground coffee should be one-half more than the quantity generally used. Cover up, let grow cold and put on ice. Serve in tumblers with 1 large lump of ice. 1211. TEA— ICED TEA. To make the best tea, two teapots should be used. The one the tea is made in must be of earthenware. The tea pots ought to be hot and the water boiling. About 1 teaspoonful of tea for each person. Pour boiling water on tea and let stand five minutes (no more) ; then pour off the liquor into the teapot in- tended for the table. If too strong reduce with boiling water. Tea is generally drunk sweetened to taste and without any fla- voring, but milk, a slice of lemon or a few drops of best rum may be used. Iced tea makes a refreshing Summer drink. 1212. CHOCOLATE. Take 2 quarts of good rich milk, put in double b6iler, and let come to boil. Grate fine a little more than }i oi a. cake of bitter chocolate, dissolve in a little milk, and add to the boiling milk; sweeten to taste; simmer for a few minutes after adding the chocolate, and serve. While simmering, the egg beater may be worked in the choco- late, churning it to a froth. Put a little of the froth into each cup before filling. 1213. COCOA. Cocoa can be made same as chocolate. Equal parts of milk and water may be used in preparing it, if pure milk is considered too rich, but nothing brings out the rich flavor like pure milk. 1214. GRAPE JUICE. Pick and stem 6 quarts of grapes, bring to a boil with 2 quarts of water and strain. Boil up once more, bottle and sea! while hot. Will keep several months. Excellent Summer drink; with a little water, ice and sugar. DEPARTMENT 23 355 1215. RASPBERRY JUICE. Dissolve 2y2 ozs. cream of tartar in 2^2 quarts water, pour upon 6 pounds mashed raspberries, cover and let stand in cool place for twenty-four hours. Then strain through cloth bag, add for each pint of juice 1 pound sugar and stir until sugar is dis- solved. Add % teaspoonful salicylic acid, dissolved in 1 table- spoonful of good whiskey. Fill into bottles with patent stoppers. If such bottles are not available, common bottles stopped with cotton batting and tied with a piece of muslin over it, will serve as a substitute. Diluted with water, will prove a refreshing and palatable summer drink. 1216. RASPBERRY VINEGAR. Pick over carefully IV^ pints of freshly gathered raspberries^ put in stone jar with 3 pints of best vinegar, let stand twenty- four hours, strain and put liquor back in jar with 1^ pints of fresh raspberries for twenty^four hours. On third day repeat the process, drain without pressing, pass through jelly bag (previous- ly wetted with vinegar) , add pounded loaf sugar to the clear liquor (one pound for every pint) ; stir, and when dissolved, cover up, put the jar in saucepan with hot water, bring to boil and boil one hour, removing all scum as it rises. When done, add 1 wineglass- ful of brandy for every quart of liquor, bottle hot and seal the corks. Refreshing, diluted with 3 parts of cold water. 1217. RASPBERRY SHRUB. Place red raspberries in stone jar, cover with good cider vine- gar and let stand over night. In the morning strain, and to each pint of juice add 1 pint sugar; boil five minutes, skim, and let cool ; then bottle and cork tightly. 1218, LEMON SODA. Strain juice of 1 lemon into a tumbler, add powdered sugar to taste, fill tumbler with iced water. Mix well, put in Yz teaspoonful bicarbonate of soda (or of baking powder), stir and drink while foaming. 356 DOMESTIC SCIENCE COOK BOOK 1219. HOME MADE ICE CREAM SODA. Put in 14 gallon fruit jar 1 large cupful of cracked ice, 1 cupful sweet, liquid chocolate, 3 eggs, 1 cupful of sweet cream, and fill the jar ^ full of cold water (borated or appolinaris water is best), then screw on top of jar and shake until all is beaten into a foam. Pour out in glasses either with or without ice cream. 1220. CREAM NECTAR. Put 3 quarts water into granite kettle, add 3 pounds gran- ulated sugar and let come to boil ; remove from fire, stir in 3 ozs. tartaric acid dissolved in 1 gill of water, and return to fire. Beat whites of 3 eggs to stiff froth, add 2 tablespoonfuls of cold water and beat again. When syrup comes to boil, stir in whites of the eggs, remove from fire, and when cold, put in fruit jars. To serve put 3 or 3 spoonfuls of the mixture in 1 tumbler nearly full of cold water, then stir in J4 teaspoonful of bicarbonate of soda (or of baking powder) ; the result is a most refreshing drink. 1221. LEMONADE. Take % an average-sized, juicy lemon and squeeze out all juice. Remove seeds; add 1 glass water; sweeten to taste with granulated sugar. If desired, slice of orange can be added with little cracked ice. As a certain amount of fruit acid is necessary for the system, lemonade, used freely, will prove beneficial, especially for persons inclined to be bilious. Sip slowly, because it is injurious to take too much cold liquid into the stomach at one time. ' Lemonade forms one of the healthiest drinks and is preferable by far to ice water or alcoholic beverages. To serve more than one, the quantities are to be increased in same proportion. For 13 persons use 6 lemons and 12 glasses of water. 1222. FRUIT LEMONADE. Take juice of i/^ lemon, juice of % orange, 2 tablespoonfuls powdered sugar, 1 glassful crushed ice, 1 slice lemon, 1 slice orange, % slice pineapple, and 3 drops orange flower water ; pre- pare and serve like ordinary lemonade. DEPARTMENT 33 357 1223. ORANGEADE. Peel 3 oranges thinly and boil the peel with ^ pound of sugar in 1 pint of water. Press the juice of oranges through fine hair sieve into jug.^ Add the strained syrup and IVg pints of cold water, mix, and stand on ice for one hour. Then serve in goblets, from cut glass jugs or decanters. 1224. COMBINATION FRUIT JUICE. Put in punch bowl or large pitcher, i/^ pint strawberry juice, y2 pint orange juice and i/^ pint lemon juice, sweetened with granulated sugar syrup. Add tablespoonful acid phosphate, 2 siphons carbonated water and 1 pint chipped ice, a few slices of orange and some strawberries. 1225. LEMON SYRUP. Two pounds of loaf sugar, 2 pints of water, 1 oz. of citric acid, % dram essence of lemon. Boil sugar and water for a quarter of an hour, and put into basin, until cold. Pulverize the citric acid, mix the essence of lemon, add to the syrup, mix well, and bottle. Two tablespoonful s of syrup in 1 tumbler of cold water will be found a very refreshing summer drink. 1126. STRAWBERRY SYRUP. Take fine ripe strawberries, crush in cloth, and press out the juice ; to each pint add 1 pint of simple syrup, boil gently for one hour, then let it become cold, and bottle, cork and seal. When wanted reduce with water, set on ice, and serve in small tumblers half filled. 1227. PINEAPPLE SORBET. With silver knife cut into small pieces 1 pound of pineapple, put in glass bowl, add 1 pint of cold water, the juice of 1 or 2 lemons, and sugar to taste. If the pineapple is preserved, there will be little sugar needed, if any. Cover tightly for several hours. Then add 2 quarts cold water, stir well, add sugar or lemon juice to taste, put in ice. When cold, serve with a piece of pine- apple in each glass. 358 DOMESTIC SCIENCE COOK BOOK 1228. EXTRA CRANBERRY SHERBET. One quart cranberries, wash thoroughly, -cover with water and boil five minutes. Put through sieve, add sugar measure for meas- ure. Let come to a boil ; remove from fire, add juice of 2 lemons and 1 pint cold water. When cold freeze in usual manner. To make extra fine add beaten whites of 2 eggs when partly frozen. For six people. If for two or three use % or if for more, increase according to number of persons to be served. (Turkey dinner.) 1229. PEACH SHERBET. Pare and quarter enough fine, ripe peaches to make 1% pounds after removing the stones, put 1 pound in glass bowl, sprinkle with % pound sugar, add 1 pint water and juice of 1 or 3 lemons. The other half pound of peaches, together with kernels of 10 or 13 peachstones, bruised in mortar, put on fire with 2 quarts of water, boil half an hour, rub through fine sieve, add to peaches, and put on ice. When cold, serve with % peach in each glass. Orange Sherbet is made in similar way, adding 1 bottle of light, white wine, if desired. Strawberry, raspberry, fig, raisin, or cherry sorbet are all made similarly, and flavored with Maraschino (Dal- mation cherry cordial), if desired. 1230. HOME-MADE BLACKBERRY WINE. Press juice out of berries then take equal quantity boiling water and mix with pulp. Let stand for two hours ; afterwards press pulp out again, and mix with the other juice ; then put with each gallon of mixture 4 lbs. of brown sugar. Pour into a clean cask leaving bung-hole open, or covered with a piece of lace and let sand for a month to ferment. Bottle, seal tightly with wax, and keep in a cool place. Of course the longer it is kept the bet- ter, but it can be used as soon as fermented. Makes a pleasant table-wine and an excellent tonic for convalescents. 1231. LEMON CORDIAL. To every pint of water add juice of 3 large lemons and sugar to taste, then add 1 small glassful of any desired cordial or shrub ; serve with 1 strawberry or preserved cherry in each glass. DEPARTMENT 32 359 1232. BLACKBERRY CORDIAL. Crush and strain ripe blackberries, let juice stand for one hour or two, then strain again. For every quart of juice add 1 pound white sugar and 2 teaspoonfuls each of ground cloves and nut- meg, also 4 sticks of cinnamon broken into small pierces ; put all in granite kettle, boil gently twenty minutes, add ^ gill of brandy for each quart of cordial and put up in bottles, air-tight. 1233. EGGNOG. (Origin American — 1825.) Mix the yolk of 1 egg with 1 teaspoonful sugar in mixing glass or shaker, add 1 teaspoonful brandy, Medford rum or whiskey, fill up with milk and ice, and shake or stir until well mixed. Grate a little nutmeg on top and serve. The liquor, of course, may be omitted, or replaced by 1 large tablespoonful or more of whipped cream or Devonshire cream. Flavor with nutmeg. Melted chocolate or cocoa powder (1 teaspoonful), may be added to the egg and sugar, and the shaker filled with milk. If raspberry juice or other fruit juice is used, fill the shaker up with water instead of milk. In winter a hot eggnog, made with scalding milk, is beneficial after exposure to the severe cold. Used mostly during Christmas and New Year's. 1234. CLARET CUP OR FRUIT CUP. Prepare 13 lemons — peel — squeeze juice from lemons and put in dish with j/i pound powdered sugar and the lemon peel ; 1 quart strawberries, ^/^ pound sugar in dish, 1 pineapple, }i pound sugar in dish, allow to stand 13 hours then squeeze all together and strain ; 3 quarts water or 3 of water and 1 of claret, add 3 pounds sugar, strain and let cool. 1235. CURRANT WINE. Wash perfectly ripe currants and take off stems. Crush the berries and strain. Add yi pint water and up to 1 pound of sugar for each quart of strained juice. Stir well. Pour into clean tight cask, cover opening with dry, thin cloth. Let ferment one month. Just before bottling, a little brandy or whiskey may be stirred in to advantage, if desired. 360 DOMESTIC SCIENCE COOK BOOK 1236. RAISIN WINE. For every gallon of water take 1 pound of raisins cut up and freed from seeds, the juice of 1 lemon arid 1 pound sugar. Pour all into stone jar and stir daily for about one week. Then strain and bottle. Keep in cool place. Ready for use in about two weeks. Just before bottling the wine may be flavored to taste by adding a little sherry or port. 1237. BERRY WINE. Wash berries (blackberries, raspberries, or others) carefully and just cover with cold water. Crush with wooden masher and let stand twenty-four hours, covered with cloth. Strain and add 3 pounds sugar for every gallon of juice. Put in jars with wide mouths, take off scum every day for one week. Pour into clean, tight cask. Place the stopper (bung) in and put away. Next spring strain and bottle. 1238. DANDELION WINE. Pick a four quart measure of dandelion blossoms in early morning, boil 4 quarts water and pour over, cover, and let stand for twenty-four hours, strain and add 2 pounds sugar and juice of 3 lemons; boil for one-half hour, strain again, and let stand for two or three days ; then bottle. 1239. HARVEST DRINK. Put into large kettle about 10 gallons water, add about 15 pounds strained honey and let stand over night. Next morn- ing bring to boil, strain into cask and add % pound ginger. When cool, add 2 cakes yeast dissolved in little water or y^ cupful brewers' yeast. Shake cask and put in stopper (bung). Ready for use in twenty-four or thirty-six hours. More invigorating and refreshing than spirits or beer. 1240. GOOD ROOT BEER. Dissolve 1 yeast cake in 2 gallons lukewarm water, stir in 1 bottle root beer extract and 1% pounds sugar until all is dis- DEPARTMENT 23 361 solved. Bottle an'd cork with patent clasped stoppers. Let stand two days before using. 1241. SPRUCE BEER. Boil 3 handfuls of sprigs of spruce fir with 3 ozs. of hops and 2 tablespoonfuls of ginger in 2 gallons of water and strain. Add 1 quart of best molasses or 2 pounds brown sugar. Boil up, set aside and when cold, add 2 teacupfuls of yeast, and pour into clean, tight cask. Let ferment for twenty-four hours or a little longer, and bottle. Instead of spruce sprigs 1 oz. of spruce essence may be used. 1242. HOP BEER. Put in boiler 1 pound hops, 1 handful of thoroughwort, and 1 small bunch of dandelion root; add 2 gallons of water and boil one hour. Strain and cool ; then add 4 pounds sugar and 1 cake yeast. Put in jugs and leave out corks. When working has stopped, cork, and set in cool place. Excellent as a Spring tonic. Drink small glassful three or four times a day. 1243. GINGER BEER. To 1 gallon boiling water add juice of 8 lemons, 3 tablespoon- fuls Jamaica ginger, 1 teaspoonful cream tartar and ^^ teaspoon- ful essence of wintergreen. Stir well, bring to blood heat by adding cold water, then add 1 teacupful good yeast. Set in warm place until it begins to work, then bottle, tie down corks tightly, set in warm place for ten or twelve hours or until it begins to work, then set in cold place for one or two days. 1244. SHERRY FLIP. Take 1 glass sherry wirie, the yolk of 1 egg and 1 heaping tea- spoonful of powdered sugar. Stir mixture and then shake thor- oughly. Serve in small, thin glass, sprinkling a little nutmeg over top. Port wine can be used in the same way if preferred. Will prove an excellent appetizer and beneficial to convales- cents, if served at the right time and not too freely. 363 DOMESTIC SCIENCE COOK BOOK 1245. SHERRY COBBLER. In a large glass put 1 wineglass of sherry, 1 teaspoonful pow- dered sugar, and fill up with broken ice. Put a shaker over glass ; shake well, take off shaker, decorate the cobbler with fruit and put in 2 straws. Claret or any other wine may be used in same way. Dilute with water, if desired. 1246. WINE CUP. To 1 quart wine add juice of 1 lemon and 1 orange, 1 wine- glassful each of Curacao (or brandy) and sherry, 1 slice cucum- ber and just before serving 1 pint mineral water. Serve cold. Champagne and all light red and white wines may be used same way, varying the flavors according to circumstances. 1247. CARDINAL PUNCH. Pare 4 oranges extra thin; put the skin (without any white parts) into quart bottle, add 2 ozs. cinnamon pounded to pieces, 1 inch of vanilla cut up and fill bottle with arrac. Stopper and put in warm place for three days, shaking well once or twice a day. Then filter through filtering paper and put in well-corked bottle. For cardinal punch take 2 tablespoonfuls of the extract and as much sugar for each bottle of Rhine wine. Serve ice cold. 1248. FRUIT PUNCH. Boil 1 pint of water and 1 pound of sugar with chopped yel- low rind of 1 lemon five minutes and strain ; while hot slice into it 2 bananas, add 1 grated pineapple and % bottle Maraschino cher- ries and their liquor. When ready to serve put block of ice in center of punch bowl, pour over 2 quarts of Apollinaris water ; add to the fruit the juice of 6 lemons and pour into the punch bowl. 1249. MILK PUNCH. Fill large tumbler half full with broken ice ; pour in 1 wine- glassful brandy, whisky, or white rum, 3 tablespoonfuls pow- dered sugar ; fill up with milk ; stir thoroughly and serve with 2 straws. A grate of nutmeg on top may be added. DEPARTMENT 22 363 1260. ROMAN PUNCH. Make 2 quarts strong lemonade, not too sweet, put in freezer ; stir occasionally. When half frozen, add 1 pint of half brandy and half Jamica rum ice-cold. Mix well. Serve in half frozen condition. 1251. HOT PUNCH. Take % pound loaf sugar and rub -with lemon until all the yellow rind is on the sugar. Put the sugar and strained juice of 2 lemons in punch bowl ; mix well, pour in 1 quart boiling water, stir till sugar is all dissolved, then add 3 quarts of light claret, • Rhine wine or Sauterne heated to boiling point ; stir well. Add 1 teaspoonful grated nutmeg or other flavoring, pour in % pint brandy and i/^ pint white rum, stir briskly and fill the glasses at once. 1252. QUICK PUNCH. Heat 1 pint claret to boiling point. Throw in with wine a few cloves. When hot, ptjt 1 teaspoonful of white rum in each wine- glass (large size) and 1 tablespoonful of sugar. Fill up with hot wine and serve at once. Excellent remedy after exposure to cold,- or to bring about perspiration. 1253. NEW YEAR'S PUNCH. Boil up 31/^ pounds sugar in 1 pint water, skim. Stir in 1 quart white wine (Sauterne). Boil up and take off fire. Cover tight and let cool short time. Add % oz. each of vanilla and lemon essence, and 1 quart of arrac or white rum ; mix well, bottle and cork tightly. To this punch essence, add 1 to 3 parts of heated white wine and serve hot. If too strong, add 1 part boil- ing water, or make the proportion, 1 part essence and 3 parts wine. Department 23. THE term "candy'| means confectionery made of sugar or molasses. Sugar is derived chiefly from the juice of the sugar-cane and the sugar-beet, and is composed of one-half hydrogen, one-fourth carbon and one-fourth oxygen. Sugar has a tendency to fatten, and therefore should be taken spar- ingly by persons who incline to corpulency. Candy should always be eaten in moderation, and avoided entirely in cases of kidney trouble. Pure, simplei home-made confectionery is generally considered safe, while many of the man- ufactured candies are more or less adulterated or contain poisonous coloring. SUGAR. Cooked sugar having a tendency to crystallize, some ingredi- ent like glucose, cream of tartar, lemon juice or other acid must be added to prevent granulation, and a jarring or stirring after the sugar is dissolved must be carefully avoided. Any crystals forming above the surface on the pan should be removed with a wet brush or cloth, or the Whole panful of syrup, in certain cases, may crystallize (granulate). On the other hand, sugar is highly hygroscopic, that is to say, it attracts water from the air, and candy should, therefore, not be made in a room full of steam, or during damp weather. Too much acid spoils sugar for making caramels. The different degrees of boiled sugar are named the smooth, thread, soft ball, hard ball, light snap, hard snap and caramel. When the syrup commences to boil, at about 216°, take out a little in spoon, wet thumb and forefinger in water and rub against the syrup ; if it feels smooth and a thread will not form between the fingers, it has reached the smooth stage. A thread forms at 230° between finger and spoon and may be drawn out at 222°. 364 DEPARTMENT 33 366 At 337° the sample, if put into cold water, may be rolled into a soft ball, at 347° into a hard ball. At 392° the sample, if pressed flat in water and cooled, will break with a slight noise (light snap). If the sugar is to be heated beyond this point add some acid (about 5 drops to the pound), if not put in before. At 310° the sample, pressed flat in water and cooled, crackles when broken in two or chewed (hard snap). The caramel stage is reached at 345° when the sugar begins to turn brown. A sugar thermometer is not expensive and almost indispensable in candy making. When sugar has reached the desired stage, hold the pan in cold water half a minute to prevent any increase in the heat. If the syrup granulates or is heated beyond the proper degree, add 1 spoonful of water and start again. Always keep a lid on boiling syrup when not stirring. SYRUP. Syrup will keep indefinitely in air-tight bottles or jars. It is well, therefore, to prepare syrup of various consistency for dif- ferent purposes and have them on hand. Syrups are graded by means of a syrup gauge. Pour part of the boiling syrup into a high narrow glass, float the gauge in it and notice the degree it shows. The gauge ranges from to 50. Water ices when ready to be frozen should register about 19° on the gauge, syrup to be frozen with fruits about 33° and syrup for diluting fondant 34°. Where a syrup gauge is not available, the following scale will prove useful : A syrup made of 4 cups of sugar and 3 of water over the fire, would register 35 degrees five minutes after start- ing to boil, 38° ten minutes later, and after that 3° more for every ten minutes of boiling. 1254. FONDANT (Melting.) Fondant is considered the most delicate icing for small cakes and^the nicest glazing for fresh fruits. It is also a chief in- gredient of the finest cream candies. It is made from sugar syrup heated to about 337° (soft ball). Dissolve 1 pint granulated sugar over the fire in i^ pint of water with a scant saltspoonful of cream of tartar, constantly stirring. When dissolved, stop 366 DOMESTIC SCIENCE COOK BOOK stirring, and avoid jarring the syrup. Carefully remove the crys- tals forming on sides of pan, removing them with wet brush or cloth, but without touching the syrup. The proper stage is near when large bubbles rise. Dip teaspoon in ice-water, then take a little of the syrup with it and plunge in the ice-water for a moment. Take the sample between thumb and forefinger. If it can be rolled into soft ball, remove pan from fire immediately, pour on a cold platter or polished marble slab. Let cool five or six minutes, until a dent made with a stick remains. The syrup should not have formed a crust by this time. If it does, the crust must be carefully removed or the boiling must be done over. If all right, rub the syrup into a smooth soft cream with wooden spatula, working from the edges toward the middle. Then put in earthen bowl, cover with damp cloth and set away for several hours or over night. A simple substitute for fondant is made by mixing confec- tioner's sugar and vanilla flavoring with enough cold water to make paste that can be molded with the fingers. 1255. COLORING CANDY. Sift the desired quantity of sugar into granite pan and stir on warm stove until dry, then put in coloring liquid and shake or stir until evenly distributed. For orange and yellow coloring put freshly grated lemon or orange peel or carrot in muslin bag with very little water and squeeze hard. By adding water various hues down to a light cream color can be obtained. Spinach, dandelion or sourdock freshly picked and well washed may be used for a green coloring. Put a peck of the greens wet in a mortar, pound to a plup and press through clean cloth into a saucepan. Stir over fire until it begins to curdle, then strain again, mix in same quantity of sugar, pint for pint, add pinch of powdered alum, % wineglassful of alcohol, bottle, cork tightly and keep in cool place. Dilute with water for lighter shades. For red, use pure raspberry, strawberry or cranberry juice, fresh or preserved. Dilute for lighter shades down to pink. DEPARTMENT 23 36? 1256. MOLDS FOR CANDIES. The best material for candy molds is corn starch. Dry and sift evenly into a flat shallow receptacle. Do not press down upon it. Make the hollows by carefully pressing in dies made of plaster or, lacking these, use buttons, glass stoppers or anything at hand, taking care that the hollows have uniform depth. When • the candy has been poured in and cooled, take out and wipe off any adhering starch. Sift the starch and use again. 1257. CARAMEL. When sugar is cooked to the caramel stage (see above under Sugar) remove the pan from fire, throw in i/^ cup boiling water, ■ return to the fire, boil to syrup, and bottle. 1258. CARAMEL ALMONDS. Toss or mix % pound of blanched, skinned and well dried al- monds in 1 dessertspoonful of butter, until well covered, pour into candy tin and bake to a delicate brown in moderate oven, stirring frequently. Then stir into i^ cup of sugar boiled to the caramel stage, until well coated, pour on buttered slab and break apart when cold. 1259. OPERA CARAMELS. Dissolve over slow fire 1 quart of granulated sugar in just enough milk, adding ^ a saltspoonful of cream tartar, stirring constantly. When the soft ball stage (337°) is reached, spread in shallow pan. As soon as a dent made in it remains, beat to soft dough, knead five minutes adding any desired flavor, roll out ^ inch thick on a board sprinkled with sugar, and cut into squares. 1260. MAPLE CARAMELS. Put into granite saucepan 1 pound of granulated sugar, i^ pound maple sugar, 1 cupful sweet cream and 1 lump butter the size of an egg; keep on the back of the stove until dissolved, then boil for about ten minutes or until it breaks when dropped 368 DOMESTIC SCIENCE COOK BOOK from spoon, stirring constantly. When done, add a little cream tartar, pour into granite pan, and cut into squares. 1261. MAPLE CARAMELS— NO. 2. Boil 1 pound maple sugar, broken up, in 1 pint of milk, stir- ring occasionally to avoid burning, until a little of it hardens when dropped in cold water. Then pour at once into greased pans and mark into squares. 1262. CHOCOLATE CARAMELS. One cupful grated chocolate, 1 cupful brown sugar, 1 cupful molasses, Yz cupful sweet milk; boil to the hard ball (247°). Then add piece of butter size of tgg, pour into buttered pan, and when partly cold cut in squares. 1263. FRENCH CREAMS. Bring slowly to a boil 2 cupfuls granulated sugar and y^ cup- ful milk, boil five minutes; take off fire and set in pan of cold water; stir rapidly until it creams. Shape into balls with the hands and place nuts on top; or arrange in layers with figs or dates between ; then cut in squares ; or dip the balls into melted chocolate, leaving until cold upon buttered white paper. 1264. FRENCH CREAMS— NO. 2. Break the white of 1 tgg into a glass and add an equal quantity of milk or water ; then stir in enough XXXX confectioners' sugar to make sufficiently stiff to roll into shape ; about li/^ pounds will be needed, use different flavorings. 1265. CALIFORNIA CREAMS. Two cups XXXX confectionery sugar ; the white of 1 tgg, the same quantity of sweet cream and chopped nuts of any kind. Mix, add any flavor desired, knead as dough, make in forms and let stand over night. DEPARTMENT 83 369 1266. BUTTER SCOTCH. Melt 1 pound of light brown sugar in granite saucepan, add % pound of soft butter and beat ; drop on buttered paper while hot. liJ67. BUTTER SCOTCH— NO. 2. Boil to medium ball (243°) 3 pounds of sugar (light brown or C sugar will do), 1% pints water and y^ pint of molasses. Then add 1 dessertspoonful cream of tartar dissolved in 1 cup (^der vinegar and i/^ pound butter. Stir carefully all the time, boil to light snap (293°), pour out thin on marble slab and mark in squares. ' al!'68. SALTED ALMONDS. ' Blanqji almonds by pouting hot water over and let stand for a few tninutes. When skins can be slipped oflf by pressing be- tween the thumb and forefinger, drain off water and remove skins. Dry with cloth and put into bowl. Spray with little best olive oil (or with one part liquid gum arabic and two parts water), shake well, then sprinkle with salt (about 2 tablespoonfuls to 1 pound of the nuts) put into a shallow pan, place in oven and brown, stir- ring occasionally. Or, they may be browned first and then salted. Serve in fancy dish or paper case with the dessert. 1269. BURNT ALMONDS. Stir- 1 cupful brown sugar with 1 tablespoonful water over fire until dissolved. Bring to boil, add % cupful of blanched, peeled and dried almonds and stir until the sugar turns brown or until the almonds just begin to stick together. Then pour onto the marble slab at once and separate each almond from the others. When cold the burnt almonds may be coated white in granu- lated sugar boiled to the ball. Pour into the syrup and stir until the almonds begin to stick together. Then pour out and sepa- rate as above. 1270. NOUGAT. Almonds and other nuts for nougat should be blanched, drained and skinned before they are chopped. The nougat is made by melting pounded sugar in a copper sugar boiler, putting 1 dessert- 370 DOMESTIC SCIENCE COOK BOOK spoonful of lemon juice to each pound, then adding double the weight of sugar in dry, hot almonds, either colored or white, fil- berts, or pistachios, and a little sweet liquor. Pour out on slab, press to even thickness with % a lemon and mark into squares, 1271. SOFT NOUGAT. Whip y2 pound powdered sugar and whites of 3 eggs in gran- ite ware saucepan over hot fire to thick batter. Then add Vz pound blanched and chopped almonds, 1 tablespoonful vanilla sugar and if desired, 2 ounces candied orange peel chopped. When well mixed, spread out evenly on wax paper, in a shallow pan, about 1 inch thick, lay wax paper on top, put another pan on top as a weight and dry five minutes in moderate oven. Then cut up quickly or shape into a horn of plenty, or basket, before it hardens. 1272. MARCHPANE, LUBECK STYLE. Blanch and skin 1 pound of fresh sweet almonds. Cut out all discolored parts, wash, dry with a cloth, grate as fine as possible, or pound to a -paste ; then put on slow fire with 1 pound sifted powdered sugar and 1 tablespoonful orange blossom water in a granite ware sauce pan, and stir until it no longer sticks to the hand. Then pour at once on board sprinkled with sugar, roll out to desired thickness, using a little more sugar if required. This paste can be cut in fancy shapes, or molded into pears, apples, bananas, etc., or a large round disc may be decorated with rim of the same material and the center ornamented with molded fruits, the rim dented fancifully and inlaid with candied orange or lemon peel cut in small squares, lozenges, triangles, bars and circles. When done, dry in a cool oven. The paste must remain white and soft. The fruits may be colored With candy coloring. 1273. MARCHPANE, KOENIGSBERG STYLE. Treat 1 pound sweet almonds and % oz. bitter almonds as above leaving to dry over night spread out on platter. Grate as fine as flour, mix cold with 1 pound sifted powdered sugar and DEPARTMENT 23 371 enough rosewater to make dough neither too brittle nor too soft for rolling. Cut out as above, put on paper and bake to light yel- low in a hot oven. 1274. FUDGES. Grate % cake of chocolate and stir over the fire with % cup each of milk and cream, 4 cups granulated sugar and i^ pound butter. Stir until it begins to thicken, then place the saucepan in a pan containing boiling water and cook to soft ball (237°). Re- move quickly from fire, put in a pan containing cold water for about one minute, flavor with teaspoonful of vanilla and stir until it begins to set. Then pour into buttered pans V^ inch deep and mark off into squares. 1275. FUDGES^NO. 2. Stir 1 cup sugar and % cup milk into ^ cake of chocolate melted with 1 level tablespoonful butter. Boil to the soft ball (237°), then stir until almost hard. Pour into buttered tins, let cool and cut into squares. 1276. OKLAHOMA CHOCOLATE FUDGES. Two cups granulated' sugar, 3 squares of good, unsweetened chocolate, butter size of walnut, 1 cup sweet cream. Mix together in pan and stir while boiling until thick ; then take off fire and beat for about fifteen minutes and pour in buttered tins. Cut in squares when cold. 1277. VERMONT MAPLE FUDGES. Two cups brown sugar, 1 cup sweet cream, butter size of 1 egg. Mix together in pan and stir while boiling until thick ; then take off fire and beat for about fifteen minutes and pour in but- tered tins. Cut in squares when cold. Add 1 cup of nuts of any kind, if desired. 1278. POTATO CANDY. Mash fine the insides of hot baked potatoes, work in quickly 372 DOMESTIC SCIENCE COOK BOOK as much confectioner's sugar as it will take, then make littlb balls around nut kernels, and, if desired, coat with chocolate. Excellent. 1279. TAFFY. Stir 3 cupfuls sugar over lire in ^ cupful Water until dis- solved, then remove all the crystals formed above the liquid, and boil to soft ball (337°) without jarring, then add 1 scant table- spoonful butter and ^4 teaspoonful lemon juice, and boil to hard snap (310°), then remove quickly from the fire, put in a pan of cold water for one minute, add 1 teaspoonful vanilla, pour onto buttered slab and mark off in squares before cold. 1280. CHOCOLATE TAFFY. Cook 1% cups of grated chocolate and 1 cup granulated sugar with 14 cup water to the hard ball (347°), then add 1 teaspoonful of butter arid boil to the hard snap (310°). Remove from fire, put in pan containing cold water for half a minute, add 1 teaspoonful vanilla, and when cool, pull and cut as desired. 1281. MARSHMALLOWS. Soak over night ^^ pound of gum arabic in large teacupful of water, then set on stove until dissolved and stir in slowly 1 pound of pulverized sugar and the well beaten whites of 3 eggs. Put the pan in another pan of hot water and bring to a boil stirring continuosuly, then put thick layer of cornstarch in a pan, pour paste on it, and when cool, cut into squares and roll each sepa- rately in confectioner's sugar. 1282. COCOANUT DROPS. Beat the whites of 5 eggs to stiff froth, add 1 large cupful o* confectioner's sugar and 3 cups of shredded cocoanut ; mix all to- gether, drop on buttered paper, put in brisk oven and brown. 1283. LEMON DROPS. Put cupful of fine granulate^ sugar into stew pan, add enough fresh lemon juice to thoroughly moisten it, set over fire, heat DEPARTMENT 23 373 slowly, then boil to the light snap (293°). Drop on buttered paper. 1284. MOLASSES CANDY. Put 1 quart of New Orleans molasses into granite kettle, add 1 cupful of light brown sugar, J/^ cupful of vinegar and boil to the hard ball (247°) ; then add lump of butter size of 1 egg, stir one half minute, add teaspoonful baking soda, stir again, pour out on buttered platter and pull when cold enough to handle. 1285. CREAM CANDY. One pound of white sugar, cupful water, ^ teaspoonful cream tartar dissolved in 2 teaspoonfuls of vinegar, 2 teaspoonfuls of va- nilla, butter the size of 1 egg, boil to hard ball (247°). Pour upon a buttered platter and when nearly cold, pull. 1286. COLORADO CREAM CANDY. Three pints granulated sugar, j4 pint glucose, ^ pint water. Put in pan and boil ; when done put in pinch of salt and vanilla to flavor. Then pour candy over white of 4 eggs beaten a little; and put in 1 pint of nuts. Stir until it begins to cream and then drop with spoon on greased paper. 1287. NUT CANDY. Boil 1 cup molasses and 1 cup of sugar together to light snap degree (292°). Add 1 cup of nut meats (pecans preferred) of any kind and take from the fire. Pour into buttered tins and mark into squares before too hard. 1288. COCOANUT CANDY. Boil 1 cup of "A" sugar and 1 tablespoonful of butter in 5 table- spoonfuls water to the soft ball (237°), remove from fire, add 1 cupful of grated cocoanut, beat well and drop in spoonfuls on buttered tins. 374 DOMESTIC SCIENCE COOK BOOK 1289. COCOANUT CANDY— NO. 2. Grate 1 small cocoanut, put into stirring bowl, add y>> cupful rich cream, and mix well ; then stir in enough confectioner's sugar to make it stiff enough to form into creams, place on buttered paper and set in oven to brown. 1290. SUGAR CANDY. Take 2 cupfuls of "A" coffee sugar, 1/3 cupful of good vinegar, 2/3 cupful of water; boil without stirring until it crisps in cold water. Turn out upon buttered platter and pour the flavor over it. When sufficiently cool pull until white and light, pulling di- rectly from you without twisting. Hands must be clean and dry ; do not use butter on them. Good for pouring over nuts or pop- corn. 1291. PEANUT CRACKLE. Shell and rub between the hands until all the skins are re- moved, 3 quarts fresh roasted peanuts and put in a new square, well buttered tin. Make syrup of 2 cupfuls of New Orleans molasses, 1 cupful sugar and small lump of butter; boil to the "thread," (220°), then stir in 1 small teaspoonful baking soda. This will cause it to become foamy. Pour over peanuts and let cool as quickly as possible. When cold break into pieces. 1292. CANDIED POP CORN BALLS. Put into large, smooth kettle 1% cupfuls of granulated sugar, add 1 lump of butter the size of 1 egg and 5 tablespoonfuls of water and let boil until hard when dropped into cold water ; then throw in 6 quarts of freshly popped corn, stir with large spoon take off fire and as soon as cool enough to handle, take out in double handfuls and press in balls between the lightly buttered hands. 1293. CONEY ISLAND POP CORN BALLS. First pop corn — 2 or 3 ears is sufficient. Syrup for pop corn balls: One cup granulated sugar, % cup water, 1 teaspoonful , DEPARTMENT 33 375 vinegar ; then add 2 tablespoonfuls dark molasses and butter the size of walnut, y^ teaspoonful salt and boil. Drop some of the candy into cold water and if brittle it is done. Then pour syrup on pop corn and stir and form into balls with the hands. 1294. WHITE CITY CRYSTALIZED POPCORN. Put into iron kettle 1 tablespoonful of butter, 3 tablespoonfuls of water and 1 teacupful of white sugar; boil until ready to candy, then throw in 3 quarts of nicely popped corn, stir briskly until candy is evenly distributed. Care should be taken not to have too hot a fire, or the corn will be scorched while crystalizing. Nuts of any kind may be treated in the same way. 1295. GLAZED FRUIT. The best glazing for fruits is fondant, but a good glazing is made as follows. Boil to hard ball (347°), without stirring, 2 cupfuls of sugar in 1 of water. Put each fruit or nut on new hat pin or knitting needle, dip carefully into hot syrup and place, on buttered or waxed paper. For a heavy coating dip a second time when cold. Pecans, walnuts, Brazil mits, cherries, raisins, grapes may be glazed in this way, also seedless oranges, peeled and care- fully separated into sections without breaking into the pulp. 1296. CANDIED LEMON OR ORANGE PEEL, Pare the lemons or oranges extra thin and boil in ample water until soft. Drain, cool and scrape away all white parts. Put in boiling syrup made of equal parts of sugar and water, simmer until the peel is clear, and then boil vigorously to the hard snap (310°). Spread on the marble slab and. dry in warm place over night. When perfectly dry, put away in sealed jars. Delicious in cakes, puddings and pudding sauces. The peel may be accumulated gradually and preserved in tightly stoppered jar half filled with rum. If rum is objected to, salt brine may be used, but in this case the peel must be boiled in several waters before putting in the syrup. ■■■■■■■■I DAIPPl^ :MEAI,S: Department 24. "/^HAFING-DISH" means a "warming-dish," originally intended for hold- V^ ing burning charcoal to heat anything placed upon it. But the modern chafing-dish has been greatly improved by American ingenuity. It generally consists of four parts: the framework, in which the lamp is set, the lamp, the hot-water pan witht side handles, which rest on the framework, and the blazer or dish in which the food is cooked. The best quality of alcohol should be used in the lamp; to avoid smoke or smut and to prevent any danger of a flaring flame igniting an unprotected tablecloth, the chafing- dish should be placed on a tray. A spoon and a fork having large handles are required, one for stirring the food and. the other for serving firom the dish. SPECIAL LUNCHEONS. The chafing-dish has fulfilled well its mission, not only meet- ing the requirements of the wealthy but also people of moderate means. For preparing informal Sunday night teas, midnight suppers and summer luncheons, the chafing-dish is considered almost a necessity. It not only enables one to prepare dainty dishes quickly, but is especially useful in preparing dishes from foods left over at meals, such as cold fish or cold meats, which can 376 DEPARTMENT M 377 be rendered sa-'ory and appetizing by re-cooking in the chafing- dish. Foods best adapted for quick meals are eggs, omelets, creamed dishes, fish, savories, curries, lobsters, crabs, game and shell-fish. Many other articles of food can also be cooked in the same way. Appropriate drinks and desserts for chafing-dish lunch- eons are coffee, tea, cocoa, chocolate, lemonade, orangeade, and grape-juice. Ice cream, cake, nesselrode pudding, shelled almonds, cracked nuts and miscellaneous fruits and other delicacies. 1297. CLAMS A LA KLUEHE. Take 2 small onions, chop fine, brown and butter ; season with salt, pepper and paprika (Hungarian red pepper) -^ add 1 glass of claret, 4 dozen small clams, 3 tomatoes, 1 can mushrooms, 2 pimentos (red peppers), all cut in dices^ and 2 cups boiled rice. Cook all together in chafing-dish and serve on toast. 1298. FRICASSEED OYSTERS. Take 13 large oysters, drain and bread them. Melt J^ ounce of butter in chafing-dish, to this add yi ounce of flour, stir for a few minutes, and moisten with a gill of milk and the strained oyster liquor. Bring to a boil and let simmer for ten minutes. Cut the oysters in halves, add them to- the sauce, and let them get very hot together without boiling, then add the beaten yolk of an egg and a little cream. Season to taste and serve. 1299. COLD MEATS RECOOKED. The remains of cold roast beef or mutton can with very iittle skill and trouble be turned into appetizing dishes by the help of the chafing-dish. The meat, size about yi pound, should be cut into thin slices, freed from superfluous fat and gristle, or it may be cut into fine shreds or strips. It is best if first fried or tossed in a little butter in the blazer (dish in which- the food is cooked) over a full flame, after which a little good brown sauce or gravy is added, also a teaspoonful of red currant jelly, J^ glass of sherry wine and 1 teaspoonful of Worcestershire sauce; season with salt, pepper and a pinch of Cayenne. Allow the meat to simmer gently for about twenty minutes. Then serve hot. 378 DOMESTIC SCIENCE COOK BOOK 1300. EGGS O'SHANNESSY. Take 3 pimentoes, 6 fresh mushrooms sliced fine, saute in butter, then add 10 to 12 well beaten eggs. Mix eggs with 2 to 3 spoons of cream, season with salt and pepper, stir constantly while adding eggs. Serve hot on toast, 1301. CREAMED SHRIMPS. Take 2 tablespoonfuls each of flour and butter, and heat them until they bubble ; add 1 cup of cream, % teaspoonful of salt, d. dash of paprika, i/^ teaspoonful of lemon juic£, and % pound of shelled shrimps. Let cook about five minutes ; add 1 cup of stewed tomatoes, and cook for three minutes more. 1302. CREAMED PEAS. Take a pint of cooked green peas. Heat them up in boiling water containing salt and a sprig of green mint. Strain ofif the water and put the peas into the chafing-dish with 3 or 4 table- spoonfuls of cream. Season with salt and peppetj.and a pinch of sugar ; add 1 dessertspoonful of finely chopped parsley and stir carefully over the flame till the peas and cream are thoroughly hot, but not boiling. A little fresh butter may also be added to the peas if liked. 1303. WELSH RABBIT. Cut into shreds ^ pound cheese, put into chafing-dish with 1 ounce of butter and 3 tablespoonfuls of ale, or if milk is pre- ferred use it in place of ale ; add 1 dessertspoonful of Worcester- shire sauce, 1 saltspoonful dry mustard and % saltspoonful of Cayenne pepper. Blend the ingredients thoroughly and stir con- stantly till the cheese has melted and the mixture is quite creamy. Have ready some slices of toasted bread, trimmed and buttered, place them on a hot dish and pour over the cheese mixture. Serve hot. Must be eaten at once, or cheese becomes leathery. DEPARTMENT 24 379 1304. OYSTER STEW CHAFING DISH STYLE. Cut 3 branches of celery in cubes (dice shaped), put a piece of butter size of a walnut in pan and brown, then add celery, season with salt, pepper and paprika, then add 2 dozen oysters with juice. Cook for ten minutes and then add 1 quart boiling cream. 1305. TRIPE A LA CREOLE. Take 1 lb. of onions sliced fine, put on fire with 2 spoons of sweet oil, 2 ounces butter and let smother until nice and yellow; slice 3 green peppers, 6 fresh mushrooms, 6 peeled tomatoes, 1 dozen olives, 2 or 3 cloves of garlic and let cook slowly for one-halt hour, then add 2 pounds of tripe sliced thin, tripe having been previously well boiled ; season with salt, pepper and a little sugar. 1306. KIDNEY AU MADERE. Take 8 lamb kidneys, skinned and cleaned, cut them in thin slices, chop up 1 small onion very fine, put in pan 2 ounces butter when hot add the kidneys well seasoned.. Cook on quick fire. When well fried, sprinkle over a little flour. Add glass of sherry and stock. Let boil one minute, finish with small piece sweet butter, the juice of one lemon and chopped parsley. 1307. LOBSTER NEWBURG. Heat the meat of 2 boiled lobsters in a chafing-dish (using the double boiler) together with 1 large tablespoonful of butter, 1 teaspoonful salt and a pinch of paprika (Hungarian pepper), stir- ring frequently. When well heated, after four or five minutes, add 1 wineglassful of Madeira or sherry wine, beat 3 yolks of eggs with 1 cup of cream, stir slowly into the cooking mass and serve as soon as the egg is nearly set. Will prove satisfactory if prepared according to directions. Crabs, shrimps, prepared terra- pin, cooked chicken or boiled fish may be treated in the same way. Copyright. moS.byWm. H.Lee, Department 25. THE young bride is often confronted with difficulties and discouragement on account of the lack of sufficient experience to judge accurately as to the proper proportion or quantity required for a meal for two persons. The object of this department, therefore, is to meet such emergency. The f ecipes have been gathered from the various branches of cookery with the aim of supplying the information in a form adapted to the requirements of one couple. The recipes, however, can be changed to meet the needs of three, four, five or more persons. To obtain the best results select good, wholesome food, prepare and cook properly, and serve so as to make the meal appetizing and enjoyable. 1308. THE IDEAL BEAN SOUP. Take 1 cup dried beans, 2 quarts 'water, J^ tablespoonful sugar, 1 tablespoonful butter, 1 tablespoonful flour; salt and pepper to taste. Soak beans over night in 3 quarts of cold water. Next morning drain ; put into soup pot with 2 quarts fresh water, salt pork cut dice shape, the neck and parts of a chicken usually left on platter, and a few bay leaves and pieces of red pepper tied in a bag. The chicken may be omitted if desired. Let simmer for four or five hours or until beans are perfectly soft, adding water from time to time if necessary. When nearly done add flour and butter previously cooked together, adding a little 381 382 DOMESTIC SCIENCE COOK BOOK of the soup to give smoothness and to hold it together, otherwise the particles of beans are liable to separate. One small onion may be boiled with the beans if desired. 1309. BEEF SOUP. Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry to a nice brown ; put in the bones and cover with water ; cover the kettle closely ; let cook slowly until the meat drops from the bones; strain through a colander and leave in dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possible, 1 carrot, 1 onion and 1 small turnip sliced thin. Just before taking up, put in % teaspoonful of sugar, 1 blade of mace, 6 cloves, 12 kernels of allspice, 1 teaspoonful of celery seed. With the vegetables this must cook slowly in the soup an hour; then strain again for the table. 1310. OYSTER SOUP. Take 1 pint of water, ^ teacup of butter, % pint of milk, 1 teaspoonful of salt, 2 crackers rolled fine and % teaspoonful of pepper ; bring to a full boiling heat as soon as possible, then add 1 pint of oysters; let the whole come to boiling heat quickly; remove from the fire and serve. 1311. EGG DUMPLINGS FOR SOUPS. Take 1 pint of milk, 2 well-beaten eggs, and flour enough to make a smooth thick batter. Drop a tablespoonful at a time into the boiling soup, when ready to serve. 1312. BOILED WHITE FISH. Cut the fish open ; put in dripping pan, with the back down ; nearly cover with water; to 1 fish put 2 tablespoons salt; cover tightly and let simmer (not boil) one-half hour; dress with the gravy, butter and pepper ; garnish with sliced eggs. For sauce use a piece of butter the size of an egg, 1 table- DEPARTMENT 25 383 spoon of flcur, i/^ pint of boiling water ; boil a few minutes, and add three hard-boiled eggs, sliced, and serve. 1313. BROILED FISH OF ANY KIND. Wash and drain the fish; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. Serve hot. 1314. STEWED OYSTERS. In all cases, unless shell oysters, wash and drain ; mix l^ cup of butter and 2 teaspoonfuls of corn starch; put with 1 pint oysters in porcelain kettle; stir until boil; add 1 cup of weam or milk ; salt to taste ; do not use the liquor of the oysters. 1315. CREAMED OYSTERS. To 1 pint of oysters take % pint of cream or milk; thicken with a little flour, as if for gravy; when cooked, pour in the oysters with the liquor; pepper, salt and butter the mixture. Have ready a platter with slices of nicely browned toast; pour creamed oysters on toast and serve hot. 131G. SCALLOPED OYSTERS. Butter the dish (common earthen pie-plates are the best), cover the bottom of the dish with fine bread crumbs; add a layer of oysters ; season with pepper and salt ; alternate crumbs and oysters until there are 3 layers; finish with crumbs; cover top with small pieces of butter; finish around the edge with bread cut into small oblong pieces dipped in butter; bake half an hour. 1317. CLAM FRITTERS. Take 13 clams, chopped or not, as preferred, 1 pint of milk, 3 eggs ; add the liquor from clams, salt and pepper, and flour enough for thin batter. Fry in hot lard. 384 DOMESTIC SCIENCE COOK BOOK 1318. FRIED SCALLOPS. A species of shell fish so named on account of the shelj being scalloped shape. The scallops are sold in the market free from the shell and in most cases should be cut up to a size of from % mch to 1 inch. Before cooking, scallops should be dried with a napkin or cloth. Considered a delicacy. The Scallops are usually covered with a batter, made of bread crumbs and egg and then fried in the ordinary fashion. A pint of scallops should make enough for three or four persons. Easily digested, and if cooked properly, will make a good addition to a meal — especially at luncheon. 1319. CREAMED SWEETBREADS, MARYLAND STYLE. Put sweetbreads on the fire in warm water with a pinch of salt and parboil slpwly for ten or fifteen minutes till tender. Take off and remove pieces of skin and cut in cubes (dice shape), about Yz inch and let cool. (Dressing as below). 1320. DRESSING FOR SWEETBREADS. For two sweetbreads put 1 pint of milk in double boiler and let come to a boil ; season with little salt and pepper. Cream butter size of walnut with 1 tablespoonful flour ; add a little cream and stir into the hot milk ; add sweetbreads with little parsley chopped fine and let mixture become thoroughly hot. Serve with or without toast in hot covered dish. 1321. ROAST BEEF. Smallest rib roast weighs, when stripped of bone and rolled, about 3 pounds. Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper ; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for each pound of meat, if rare meat is preferred, but longer if desired well done. Serve Tvith a sauce, made from the drippings of the pan, to which has beSn added a tablespoonful of Harvey or Worcestershire sauce, and a tablespoonful of tomato ketchup. Thicken with browned flour, and serve in a gravy boat. DEPARTMENT 25 385 1322. VEAL CUTLETS, BREADED. t Cut the veal in small pieces three or four inches square ; dry with a towel ; season to taste ; have ready a beaten egg and crack- ers rolled fine, each on separate dishes ; dip the pieces of cutlet in the egg, then in the rolled cracker; have enough lard or butter hot in the spider so that it will nearly cover the cutlets when put in. A rich gravy can be made after the meat is done, by add- ing a little boiling water. Resemble fried oysters. Serve hot. 1323. BROILED OR ROAST CHICKEN, Cut chicken open and lay flat in pan, breaking down the breast and back bones; dredge with flour and season well with salt and pepper, with bits of butter ; put in a hot oven until done, basting frequently with melted butter; or when half done take out the chicken and finish by broiling it upon a gridiron over bright coals ; pour over it melted butter and the juices of the pan in which it has been baked. 1324. QUAIL ON TOAST. After the bird is nicely cleaned, cut open down the back ; salt and pepper, and dredge vrith flour. Break down the breast and back bones, so it will lie flat, and place in a pan with a little water and butter in a hot oven, covering it up tightly until nearly done. Then place in a spider in hot butter, and fry a moment to a nice brown. Have ready slices of baker's bread toasted and slightly buttered, upon a platter. The toast should be broken down with a carving knife, so that it will be tender. On this place the quail; make sauce of the gravy in the pan, thicken slightly with browned flour, and pour over the quail and the toast. 1325. MINT SAUCE. Mix 1 tablespoonful white sugar to % teacup good vinegar, 1 bunch of mint and 3 tablespoonfuls salad oil. A tablespoonful ketchup imprcfves the taste. Nice for Spring lamb or boiled fish. 386 DOMESTIC SCIENCE COOK BOOK 1326. EGG SAUCE. Take the yolks of 2 eggs boiled hard ; wash with 1 teaspoon- ful of mustard, a little pepper and salt, 3 tablespoonfuls of vin- egar, and 3 of salad oil. A tablespoonful of ketchup improves the dish for some. Nice for boiled fish. 1327. MADE MUSTARD. Pour a little boiling water over 3 tablespoonfuls of mustard ; add 1 saltspoon of salt, 1 tablespoonful of olive oil, stirred slowly in, and 1 teaspoonful of sugar ; add the yolk of 1 egg, beaten well together, and pour in vinegar to taste. It is best and more appe- tizing if eaten the day after cooking. 1328. COMBINATION SALADS. Combination salads consist of a simple salad, combined with some sort of cold meat or cold fish. (See Dept. 8. Salads). * 1329. THE BRIDE'S SALAD. Peel 1 average sized apple or if larger yi or 1/3, cut dice shape, also J^ the quantity of pineapple and about a tablespoon- ful of the meats of cracked nuts (pecans or hickory nuts pre- ferred). Mix slightly together. Then spread over a regular sized salad plate the leaves of fresh crisp lettuce. Place fruits and nuts in center of plate to form a kind of pyramid. Then place on the top a few strips of fresh cocoanut cut thin. Pour over all a sufficient quantity of whipped cream and put on top 2 or 3 cherries or strawberries. A little grated nutmeg sprinkled over, helps to complete the finishing touch. If prepared daintily, the different fruits give a delicious flavor. The apples should be ripe and mellow and the other ingredients of the best quality, Different from most salads because free from oil. The above pro- portions are intended for individual plates. DEPARTMENT 25 387 1330. CHICKEN SALAD. Boil the fowl tender, and remove all the fat, gristle and skin ; mince both light and dark meat, to which add the juice of 1 lemon, 4 eggs boiled hard — the whites chopped fine and the yolks mashed fine, moistened with 3 teaspoonfuls of melted butter, 1 of olive oil ; to which add 2 teaspoonfuls of mustard, 2 of pepper, 2 of salt, 2 of sugar, 6 of cream, and last add 3 large stalks of celery chopped fine, with sufficient vinegar to moisten the whole. 1331. WALDORF SALAD. To 1 large bunch of chicory leaves (the root commonly used as a substitute for coffee) and ^ pound Roquefort cheese, add 1 cupful of French dressing, (See Dept. 8, Rec. 477). In case the chicory cannot be had, lettuce may be substituted. Sufficient for four persons. For two persons reduce the quantities one-half. If too much cheese take one half the quantity and substitute a few pieces of celery and cucumbers, for the other half, or small pieces of ripe, mellow apple can be used with the full quantity of cheese, if desired. Inexpensive and quickly prepared, 1332. COMBINATION CELERY AND SHRIMP SALAD. Take 1 quart of boiled and skinned shrimps, lay them in deep dish, season with pinch of salt, % pinch of pepper, and 1 table- spoonful of vinegar ; add several stalks of celery cut up. Mix well together, then transfer to a salad bowl, and pour over Yz cupful of mayonnaise dressing; decorate with 2 hard-boiled eggs cut into quarters, 6 leaves of lettuce, 13 stoned olives, and 1 table- spoonful of capers (flower buds used as relish). The salad is then ready to serve. (See Recipe No. 443, Dept. 8). 1333. IMPERIAL FRUIT SALAD. Take l^ cup each of pineapple, orange, banana and apple, cut into small pieces, dice shape, J4 cup white grapes cut in halves, Yi cup of strawberries cut in quarters, and J4 cup Maraschino cherries cut into quarters. Have all ingredients and mixing bowl 388 DOMESTIC SCIENCE COOK BOOK ice cold. Ingredients may be measured and set on ice until serving time. Mix the materials for the dressing and beat until an emulsioa (consistency of milk), is formed. Pour over the fruit arranged on crisp, lettuce leavCs. To make lettuce leaves crisp, let them stand in ice-cold water for 20 minutes. Then shake off water carefully and place between folds of napkin or towel and lay on ice until ready to serve, place a spoonful of whipped cream on each and a whole Maraschino cherry (European wild cherry). Serve with wafers. For four persons double the above quantity and for a larger number proportionately. 1334. DRESSING FOR SALAD. Mix together % cup olive oil, % cup Maraschino wine (made from the cherry), 1 tablespoonful of lemon juice, and ^ table- spoonful of sugar. Proportion the quantity of sauce to number of persons to be served. 1335. FISH SALAD. Boil tender a small white fish or trout; chop fine; add same quantity of chopped celery, and seasoning as for chicken salad. 1336. BREAD AND LIGHT BISCUITS. Take 1 quart water, flour to make stiff dough ; add 3/3 yeast cake, 3 teaspoons salt, 1 tablespoonful sugar, 1 oz. lard or butter. Raise in warm place two hours. Makes four one-pound loaves. If but one loaf is required, use 1/4 of dough for bread, and bake re- mainder in form of light biscuits. 1337. THE BEST BREAD. Take 4 potatoes mashed fine, 4 teaspoonfuls of salt, 3 quarts of luke warm milk, y^. cake of compressed yeast, dissolved in V^ cup of warm water ; add flour enough to make a pliable dough ; mold with hands well greased with lard; place in pans, and when sufficiently light, it is ready for baking. DEPARTMENT 25 389 1338. EXCELLENT BISCUITS. Take 2 large cups of flour, 2 teaspooftfuls of baking-powder, 1 teaspoonful of sugar, % teaspoonful of salt, 1 egg, 1 cupful of sweet milk, 1 tablespoonful of butter. Cut into small biscuits, handle lightly, and bake in a quick oven. 1339. FRENCH ROLLS. Take 1 quart of flour, add 2 eggs, i^ pint of milk, 1 table- spoonful of yeast; knead well; raise till morning. Work in 1 oz. of butter, and mold in small rolls ; bake immediately. 1340. WAFFLES, VIRGINIA STYLE. Beat 1 egg till light; add y^ pint of milk, and stir in slowly ^ pints of sifted flour, stir till light ; melt butter ^ size of an e'^g and pour in mixture ; add ^ teaspoonful of sugar and J4 pinch of salt; stir well again, and add about J^ teaspoonful of baking powder. Have waffle irons hot and grease well with lard before baking waffles. Sufficient for two persons. If more are to be served, increase the quantities proportionately. 1341. GRIDDLE CAKES. Take 1 cup of sour milk, Yz teaspoonful of soda, 1 beaten egg, 1 tablespoonful of melted butter, pinch of salt, 2i/^ tablespoonfuls of cornmeal, Yz cup of flour. Bake on a hot griddle. 1342. RYE GRIDDLE CAKES. Stir into sour milk sufficient rye flour to make batter for grid- dle cakes ; add salt, and a little soda, and bake on hot griddle. . 1343. DELICIOUS FRUIT CAKE. Take 1 cupful of butter, IJ^ cupfuls of dark-brown sugar, 3 eggs, whites and yolks beaten separately, Y2 lb- of raisins, seeded, 1/2 lb. of currants, washed and dried, Yi lb. of citron cut in thin strips ; also Yi cupful of cooking molasses, ^4 cupful of sour milk. 390 DOMESTIC SCIENCE COOK BOOK Stir the butter and sugar to a cream, add ^4 grated nutmeg, % table&poonful of ground cinnamon, % teaspoonful of cloves, Y2 teaspoonful of mace (outside covering of nutmeg) ; add the mo- lasses and sour milk. Stir well; then put in the beaten yolks of tgg, % wine-glassful of brandy; stir again thoroughly, and then add 2 cupfuls of sifted flour, alternately with the beaten whites of eggs. Now dissolve 1 teaspoonful of soda, and stir in thoroughly. Mix the fruit together, and stir into it a heaping tablespoonful of flour ; then stir it in the cake. Butter a common- sized baking tin carefully, line with letter-paper well buttered, and bake in a moderate oven. After it is done, let it cool in pan. 1344. FIG CAKE, Beat to a cream 1 cupful of sugar, 1/3 cupful of butter ; then add yolks of 3 eggs, well beaten, j4 cup of cold water, and add 1% cups of flour and IJ-^ teaspoonfuls of baking-powder mixed with the flour ; then add the whites of 2 eggs beaten to a stiff froth, and last add yi lb. of chopped figs well dredged (sprinkled) with flour. The remaining two whites of eggs can be used for icing. Bake in moderate oven. 1345. WHITE SPONGE CAKE. Take the whites of 5 eggs, 1 cup of flour, 1 cup of sugar, 1 teaspoonful of baking-powder. Flavor with vanilla. Bake in a hot oven quickly. 1346. CHOCOLATE LAYER CAKE. Take 1 cup of sugar, 2 cups of flour, 1 cup of milk, 4 eggs, 2 teaspoonfuls of baking-powder ; flavor to suit taste. Filling and icing for same : Take % cup of grated chocolate, 1 cup of sugar, ^4 cup of milk, butter the size of an English walnut. Mix and put on stove to boil. Boil ten minutes and let cool, stirring occasionally. When cool put between layers and on the top of the cake. Keep in stone jar if any left over. UEPARTMENT 25 391 1347. THE GROOM'S CAKE. Take the whites^ of 22 eggs beaten to a stiff froth, 1 J/^ pounds butter and 2 pounds of flour (flour butter and cream together), 2 pounds white sugar ; bake quickly. (Bride's Cake, page 259.) 1348. LEMON PIE. For. one pie, take 1 large lemon, the yolk of 2 eggs, 1 cup of sugar, y^, cup of cold water, 1 teaspoonful of butter. Icing for the same: Whites of 2 eggs, 2 tablespoonfuls of pulverized sugar; brown nicely in moderate oven. 1349. NESSELRODE PUDDING. Take 1 pint shelled almonds, I^ pints shelled chestnuts, 1 pint cream, 1 pint pineapples, % pound French candied fruit, 1 tablespoonful candied orange peel (pulverized), 1 tablespoonful Vanilla extract, 4 tablespoonfuls Brandy or Sherry wine, yolks of 10 eggs, 1 pint water, 1 pint sugar. Blanch the almonds and pound to a paste. Boil the chestnuts J^ hour, then rub off the black skin and pound to a paste. Boil the water, sugar and juice from the pineapple for twenty minutes ; beat the yolks of the eggs and stir into the syrup beating all with an egg-beater until it thickens, take off and set in basin of cold water and beat ten minutes more ; mix the almonds and chestnuts with the cream and rub all through a sieve, add fruit and pineapple cut fine, mix this with the cooked mixture, add the flavor and a half teaspoonful of salt. Freeze the same as ice cream. The above will make two quarts — enough for six persons — one quart for two or three persons. Considered delicious. 1350. RICE PUDDING. Take 1 pint of milk, with 1 tablespoonful of rice ; let come to a boil; then pour it over a heaping tablespoonful of sugar, 1/3 cup of raisins, small lump of butter, flavor with ground cinna- mon. Bake until thick. Serve hot or cold. 393 DOMESTIC SCIENCE COOK BOOK 1351. WHIPPED CREAM. Whip 1 cup sweet cream to a stiff froth, sweeten and flavor to taste ; the cream will froth more readily if put on ice one half hour before whipping. Rich cream may be reduced one-half. 1352. APPLE CUSTARD OR PUDDING. Take 6 apples, peel, stew and sweeten ; then cover with custard made of 2 tablespoons sugar, 3 yolks of eggs, 3 cups of milk, 1 teaspoon vanilla, and bake till firm, 1353. CARAMEL SAUCE. Cook 1 oz. of loaf sugar in copper pan to a light brown color, add quickly y^ pint of syrup, flavor with vanilla essence or pod, and reduce a little. About five minutes before serving stir in 1 dessertspoonful of arrowroot-flour, mixed with a little cold milk or cream, 1354. MERINGUE I?:iSSES. Take the whites of 6 eggs, add a pinch of salt and beat till stiff and dry, then add 3 cups of sugar, beat carefully, drop in ^^% shapes on unbuttered paper, bake in slow oven one. hour, remove from paper by damping underneath, press in the flat side with the thumb, fill with whipped cream, to which has been added chopped walnuts and fresh or canned fruit, placing two together. The above will make from 13 to 15 good-sized kisses. 1355. THE STANDARD CRANBERRY SHERBET. Take 1 quart cranberries, wash thoroughly, cover with water and boil five minutes, put through sieve, add sugar measure for measure. Let come to a boil ; remove from fire, add juice of two lemons and 1 pint cold water. When cold freeze in usual man- ner. To make extra fine, add beaten whites of 3 eggs when partly frozen. The above proportions are intended for six per- sons ; for two or three, y^ the quantity ; for nine or ten, add Yz the ■quantity required for six. Most appropriate with turkey dinner. Department 26. FRUITS, as distinguished from nuts and vegetables, are divided into two classes: ' 1. FLESHY — including apples, pears, oranges, berries, and similar fruits. 2. DRUPACEOUS — including peaches, plums, cherries, and all other kinds containing stones. The principal varieties only can be given here, including such as are most used in Qookery and for the table. Other well-known varieties include apricots, bananas, blackberries, blueberries, cherries, citrons, cranberries, currants, dates, figs, gooseberries, grape-fruit, mangos, mulberries, nectarines, olives, pomegranates, quinces, raspberries and strawberries. Authorities differ as to the wholesomeness of the various kinds of fruit, but no doubt it will be safe to eat freely of fresh ripe fruit in season. APPLES. Apples are in season the year round, and the uses to which they are applied for the table are too numerous to describe. When used as a sauce for meats their piquant flavor is unequaled by that of any other fruit. The best eating-apples are the pippins, genitings, and russets ; for cooking purposes the Baldwins and greenings. PEACHES. There are many varieties of this luscious fruit, all belonging to one species (Prunus Persica). Peaches are divided into two 393 394 DOMESTIC SCIENCE COOK BOOK general varieties, the freestones and the clingstones. The free- stones are best for table use and the clingstones for cooking. Among the leading varieties are the Admiral, Early Crawford, Late Crawford, and Lovett. . PEARS. The varieties of pears are numerous, the most popular of which are the Bartlett and Seckel. ' Besides its use for the table the pear is used in cookery for stewing, baking, compotes, and for making perry (pear cider, made from the expressed juice of pears). PINE-APPLES. The pine-apple, the fruit of a tropical plant (Ananas sativa), has long been regarded one of the most delicious of fruits. Pine- apples can be used for many culinary purposes, and the canned ones are nearly as good as the fresh for cooking. PLUMS. There are many varieties of plums, all belonging to the Prunus family. Among the ones most used are the green gages, egg plums, and some varieties of the wild plum. ORANGES. There are several varieties of oranges. The naval orange of California is seedless, and is highly esteemed throughout the world. The mandarin orange is small, flattened, with a thin rind, which separates spontaneously from the pulp. It is exceedingly rich and sweet. The tangerine is a descendant of the mandarin, and similar in character. Oranges are refreshing and wholesome. LEMONS. Of all the fruits the lemon is the most important in cookery, and no successful attempt has ever been made to provide an arti- ficial substitute for it. Not only is it useful itself in cookery, as for making pies, but its juice is used extensively for flavoring and acidulating drinks and confectionery, and for other purposes. DEPARTMENT 26 395 GRAPE-FRUIT. Grape-fruit is so named from its grapelike flavor. Some varieties of this wholesome tropical fruit grow to a large size, weighing from ten to twenty pounds. The smaller kind are known as "forbidden fruit," and resemble large oranges, with a smooth, thin, pale yellow rind. The pulp is either white or a pale red, and of a pleasant sub-acid flavor. Grape-fruit should be cut cross instead of lengthwise, and the seeds taken out before serving. A unique way would be to prepare over night without removing the rind. Sprinkle sugar on to taste and pour a little wine over it. If this is done only two hours and a half before serving, the fruit will have a i^eddish color, resembling the wine. MELONS. The native country of the melon is unknown, but there are numerous varieties found throughout Europe, Asia, and America. The two principal kinds of melons grown in the United States are the muskmelon (Cucumis Melo) and the watermelon (Citrul- lus vulgaris) . The citron is a variety of watermelon. The melon reaches its greatest perfection in warm climates, but several varieties are successfully cultivated as far north as New England. The edible part of the best varieties of water- melon is usually of a deep red color, and the seeds black. Melons usually ripen in July, and watermelons when thor- oughly ripe should give out a hollow sound when thumped with the fingers. The practice of plugging the melon is not recom- mended, as it is liable to cause melon to sour. A kind of small, ribbed muskmelon is called canteloupe, of which there are several varieties, among the most popular being the nutmeg and osage melons. The odor of the fruit is delicious. The edible part is usually either of a green or orange color and has a sweet and delicious taste when thoroughly ripe. Watermelons and muskmelons are not only delicious if ripe and properly served, but are considered healthful and nutritious. Before serving, the melons should be kept long enough on ice 396 DOMESTIC SCIENCE COOK BOOK to beconle cold. Like all other fruit, the melon should be thor- oughly ripe and free from decay. Water melons should be cut in proper sized slices either the long way or crosswise, and musk- melons of the small kind cut in halves, and the larger ones cut into slices. Melons when in season, should be served several times during the week, especially for breakfast. NUTS. Nuts are distinguished from other fruits by having a hard shell, containing a kernel more or less pleasing to the taste. Among the nuts of greatest importance are almonds, English walnuts, Brazil nuts, hickory nuts, pecans, filberts or hazel nuts, chestnuts, cocoanuts, peanuts, and black walnuts. Almonds are of two principal kinds — sweet almonds and bit- ter almonds. Sweet almonds are commonly eaten with raisins. Bitter almonds are smaller and thicker than the sweet variety, and, as they contain prussic acid, are considered poisonous if taken in large quantities, and in small quantities are poisonous to some people. English walnuts are by many preferred to all other nuts.. The flavor is rich, sweet and juicy. Those with a thin shell are considered the best. Of all the nuts the cocoanut is the most im- portant. In some countries it is largely used as food, is often eaten fresh froin the tree, and is preserved in various ways. Chestnuts have an agreeable flavor, are easily cooked, and more digestible than other nuts. Hickory nuts and pecans are among the finest nuts for cakes. Filberts are a variety of large hazel nut, and have a rich flavor but are not considered wholesome because not easily digested. Brazil nuts have creamy white kernels and when obtained fresh are exceedingly delicious, but containing so much oil they soon become rancid. Peanuts when fresh and roasted are palatable and wholesome, and in tropical America and Africa, as well as in Asia, they form a valuable article of food. Peanuts yield a large quantity of oil, which forms an excellent substitute for olive oil. Department 27. THE French term "menu" signifies "detail," and is synonymous with "bill of fare." To put together a menu appropriate for the occasion and season, requires thought, invention and combination. A menu artistically composed shows simplicity, taste and originality. For convenience a few menus have been selected, but any one of them can be varied according to circumstances. If the combination of the different materials comprising a dish is not understood, consult the recipe in the body of the book under its proper department. The best materials, of course, must be used to insure success. JANUARY Clam Soup Roast Turkey, Bread Stuffing Mashed Potatoes Parsnips Celery Cranberry Sherbet Mince or Custard Pie Cracked Nuts Coffee Demi-Tasse Tea Bouillon in Cups Boiled Haddock, Mustard Sauce Stewed Onions Baked Potato French Pancake Imperial Fruit Salad Fairy Food, Assorted Cake Cocoa Coffee Tea 397 398 DOMESTIC SCIENCE COOK BOOK Tomato Soup Roast Turkey, Cranberry Sauce Artichokes, Jerusalem French Fried Potatoes Nuts and Raisins Bnide's Salad Brie Cheese Tea Coffee Cream of Corn Mutton Chops Mashed Turnips Baked Sweet Potatoes Pi_ccalilli Cocoanut Pie Floating Island Tea Coffee Cocoa Vegetable Soup Roast Beef French Fried Potatoes Baked Macaroni with Cheese Beet Salad Cheese Wafers Cottage Pudding Cardinal Sauce Assorted Nuts ' Tea Coffee Clear Tomato Soup Broiled Steak Mashed Potatoes Boiled Cauliflower Cold Slaw Graham Crackers Pumpkin Pie Roquefort Cheese Tea Coffee Chocolate DEPARTMENT 27 399 Roast Leg of Mutton Potatoes Baked Stewed Parsnips Merry Widow Salad Cream Dressing Fruit Pudding Cranberry Pie Tea Coffee Chocolate Consomme with Macaroni Rings Veal Fricassee Mashed Potatoes Gherkins Prune Pudding Wafers Coffee Milk Cream of Celery Soup Croutons Beef Pot Roast, Gravy Onions Baked Salsify Creamed Pickled Beets Lemon Jelly Fruit Cake Tea or Coffee Rice Soup Suet Dumplings Broiled Steak Potato Soufflte Browned Turnips Bride's Salad Wafers Tapioca Pudding Small Coffee 400 DOMESTIC SCIENCE COOK BOOK FEBRUARY Cream of Celery Fricassee of Tongue Fried Parsnips Saratoga Potatoes Custard Pie Orange Pudding Nuts and Raisins Chocolate Soup a I'Aurore Pickles Baked Ham Puree of Peas Mashed Potatoes Sauer Kraut Fruit Salad Coffee Egg Soup New England Boiled Dinner Celery Salad Grapes Baked Indian Pudding Cheese Chocolate Coffee Tea DEPARTMENT 27 401 Bean Soup Baked Cod, Egg Sauce Baked Cabbage Potato Salad Nuts and Raisins Suet Pudding, Hard Sauce Chocolate Tea Coffee Bouillon Veal Cutlets Baked ' Bread Dressing Escalloped Tomatoes Potatoes Baked Cabbage Salad Apple Dumplings Hard Sauce Coffee Cocoa Chicken Broth Macaroni Rings Escalloped Oysters Parker House Rolls Celery Fritters Celery Salad Cheese Crackers , Cranberry Tart Coffee Boiled Chicken Oyster Sauce Sweet Potatoes Baked Cold Slaw Cheese Wafers Boiled Apple Dumplings Coffee Tea 403 DOMESTIC SCIENCE COOK BOOK MARCH Cider Soup Roast Duck, Curant Jelly Squash Boiled Sweet Potatoes Rice Croquettes Pickled Beet Salad Pumpkin Pie Cranberry Pie Coffee, Demi-Tasse Oyster Soup Baked Shad, Drawn Butter Sauce Boiled Potatoes Browned Turnips Lobster Salad Nuts and Raisins Red Pudding, Vanilla Sauce Tea Consommee with Macaroni Pickles Fricassee of Veal Saratoga Potatoes Baked Sweet Potatoes Asparagus Lemon Meringue Pie Cheese Coflfee DEPARTMENT 37 403 Potato Soup Boiled Spareribs, Sauer Kraut Fried Potatoes Charlotte Russe Cocoanut Pie Coffee Tea Cream of Cfelery Soup Croutons Roast Chicken Rice Boiled Asparagus Creamed Potatoes Fruit Salad Layer Cake Black Coffee Tomato Soup Roast Beef, Brown Gravy Potatoes Roasted with Beef Peas Chocolate Charlotte Coffee Mutton Broth Baked Calf's Head Scalloped Tomatoes Stewed Oyster Plant Merry Widow Salad Flummery Tea Coffee Chocolate 404 DOMESTIC SCIENCE COOK BOOK White Bean Soup Beef Loaf Macaroni Balls Tomato Sauce Bro\vned Sweet Potatoes Orange Salad French Dressing Canned Strawberry Short Cake Assorted Fruit Nuts Coffee Raw Oysters Lamb Roast Es'calloped Potatoes Peach Pudding Coffee Chili Sauce Mint Jelly Canned Peas Whipped Cream Tea Clear Soup Creamed Codfish Boiled Onions Potato Puflf Tea Cottage Cheese Cabbage -Salad Black Pudding Coffee Chocolate DEPARTMENT 2? 40' APRIL White Soup Roast Mutton Potatoes Au Gratin Mountain Trout Brussels Sprouts Lettuce Salad Baked Apple Dumpling, Wine Sauce Chocolate Celery Soup Squab Chicken New Potatoes Cauliflower Orange Salad Cheese Straws Coffee Chicken Broth Roast Quail, Currant Jelly Spinach Lobster Salad Baked Apples Cake Coffee Tea •406 DOMESTIC SCIENCE COOK BOOK Brown Mock Turtle Soup Salmon Cutlets, Holland Sauce Leg of Lamb, Caper Sauce Sweet Corn Turnips Tomato Salad Tapioca Pudding Apple Pie Tea Coffee Chocolate Clam Bisque Broiled Fish Creamed Carrots Mashed Potatoes Water Cress Orange Salad Custard Cups Sponge Cake Coffee Chicken Stew with Dumplings Spinach with Butter Sauce Baked Potatoes Lettuce Salad Rolls Rhubarb Pie Cheese Small Coffee DEPARTMENT 27 407 Club Clam Soup Roast Lamb Mint Sauce Buttered Peas Corn Oysters Lettuce Salad Lemon Short Cake Tea or Coffee Stock Tomato Soup Celery Breaded Veal Cutlets Milk Rice Asparagus on Toast Mashed Potatoes Waldorf Salad Wafers Butter Pie Cheese Coffee Vegetable Cream Soup Roast Beef Yorkshire Pudding Creamed Carrots Radishes Lettuce Salad Tapioca Pudding Whipped Cream Cocoa Coffee Corn Soup Chicken Fried in Cream Wax Beans Creamed Potatoes Fruit Salad Cookies and Cakes Cocoa Coffee d08 DOMESTIC SCIENCE COOK BOOK MAY Rice Soup Spring Chicken, Boiled Potatoes Asparagus Beet Greens Radish and Lettuce Salad Strawberry Shortcake Cocoa Coflfee Tea Vegetable Soup Broiled Squab, Apple Sauce Mashed Potatoes Dandelion Salad Rhubarb Pie Bread Pudding Tea Chocolate Pea Soup Macaroni and Cheese Lamb Chops, Green Peas Cold Slaw Creamed Potatoes Strawberries in Cream Coffee DEPARTMENT sr 400 Tomato Soup Boiled Brook Trout New Potatoes Roast Lamb, Mint Sauce Asparagus Spinach Rice Pudding, Fruit Sauce Tea Green Pea and Tomato Soup Fish au Gratin Potato PufF Summer Squash Sliced Cucumbers Apple and Nut Salad Custard Pie Cheese Black Coffee Clear Soup Baked Beef Tongue, Horseradish New Potatoes with Cream Spinach Strawberry Salad Wafers Tea Coffee Roast Duck, Dressing Baked Potatoes Browned Parsnips Asparagus Lettuce Salad Edam Cheese Lemon Pie Apple Pie Coffee 410 DOMESTIC SCIENCE COOK BOOK Grape. Fruit Roast Veal Brown Gravy iLyonnaise Potatoes Gooseberry Jam Asparagus Apple Salad Meringues with Whipped Cream Vienna Coffee Cream of Asparagus Soup Veal Cutlets Spinach with Kale Mashed Potatoes Whole Wheat Bread Lettuce in Cream Dutch Apple Cake Whipped Cream Coffee Tea JUNE Consomme Julienne Fried Soft Shell Crabs Chicken Pie , Mashed Potatoes Green Peas Tomato Mayonnaise Wafers Cheese Vanilla Ice Cream Apple Pie Tea C^ee Milk DEPARTMENT. 27 411 Onion Soup Baked Salmon, Sauce Tartare Boiled Rice Cucumber Salad Strawberry Shortcake Coffee Puree of Peas Baked Red Snapper, Tomato Sauce Boiled Potatoes Buttered Beets Cold Slaw with Mayonnaise .Widow's Peach Pudding Coflfee Tea Vegetable Soup Fried Chicken, Vienna Style Potatoes Sliced Tomatoes Green Peas Jelly Roll Fruit Salad ■Cof5fee Iced Tea Lemonade il2 DOMESTIC SCIENCE COOK BOOK Tomato Soup Rib Roast of Beef Browned Potatoes Asparagus on Toast Drawn Butter Lettuce Salad Wafers Rhubarb Sherbet Plain Cake Black Coffee Green Pea Soup Fish Broiled Tenderloin Steak Boiled Rice New Potatoes Egg and Lettuce Salad Orange Ice Cream Orange Cake Coffee Demi-Tasse English Walnuts Consomme Roast Leg of Lamb Riced Potatoes Beets and Tops with Butt,er Sauce Lady Washington Salad Tea Coffee Cheese Wafers DEPARTMENT 37 413 JULY Potato Soup Sweet Bread Croquettes, Tomato Sauce Roast Lamb, Mint Sauce Spinach String Bean Salad Wafers Cantaloupe Cheese Milk Sherbet Coffee Cream of Cauliflower Boiled Pike, Bechamel Sauce Boiled Potatoes Rice Croquettes Lettuce and Tomato Salad Vanilla. Ice Cream Cocoa Tea Grape-juice Tomato Soup Boiled Beef, Horseradish Sauce Pickled Beets Fried Potatoes Cucumber Salad Cheese Crackers Iced Watermelon English Breakfast Tea 414 DOMESTIC SCIENCE COOK BOOK Cream of Spinach Soup Hamburg Steak New Potatoes Asparagus Cream Cheese Browned Crackers Raspberry Charlotte Tea Coffee Milk Cream of Onion Soup Broiled Chops Mashed Potatoes Cold Spinach and Eggs French Dressing Sliced Cucumbers Bavarian Peach Cream Black Coffee Iced Orangeade Stewed Chicken Cream Sauce Cucumbers in Cream Potato Chips Cheese Salad on Lettuce Vanilla Ice Cream Royal Strawberries and Cream Small Coffee DEPARTMENT 27 415 Tomato Bouillon Egg Dumplings Roast Leg of Lamb Baked New Potatoes New Beets Cucumber Salad French Dressing Strawberry Ice Cream Cherry Pie Chocolate AUGUST Consomme with Spinach Celery Roast Chicken, Giblet Gravy Browned Potatoes Summer Squash Stuffed Tomatoes, French Dressing Raspberry Sherbet Coffee Iced Tea Buttermilk White Bean Soup Broiled Mushrooms Baked Bluefish, Egg Sauce Mashed Potatoes Green Corn Lettuce and Cucumber Salad Grapes Cherries Coffee 410 DOMESTIC SCIENCE COOK BOOK Cream of Pea Soup Lamb Stew Dumplings Boiled New Potatoes Green Peas Fruit Salad Cheese Wafers ' Caramel Custard AVatermelon Coffee Tea Tomato Soup Baked Chicken Mashed Potatoes Smothered Tomatoes • Parsley Lettuce and Radish Salad Wafers Cheese Water Ice Coffee Consomme with Spinach Breaded Veal Chops Potatoes Creamed Lima Beans Cream Dressing Tomato Jelly Wafers Cheese Steamed Blackberry Pudding Hard Sauce Tea Coffee DEPARTMENT 27 417 Cream of Corn Soup Wafers Beef Pot Roast Riced Potatoes Peas and Carrots White Sauce Bean Salad, French Dressing Prune Puff Whipped Cream Coflfee Iced Tea SEPTEMBER Consomme with Vermicelli Celery Fricasssee of Chicken, Dumplings Cauliflower Mashed Potatoes Lobster Salad Osage Cantaloupe Cheese Blackberry Pie Chocolate Blanc Mange Coffee, Demi-Tasse Cream of Shrimps Boiled Whitefish, Tomato Sauce Boiled Potatoes Turnips Corn Fritters Mixed Vegetable Salad Raspberry Sherbet Tea Coflfee 418 DOMESTIC SCIENCE COOK BOOK Ideal Bean Soup Broiled Steak French Fried Potatoes Combination Salad Green Peas Peach Cobbler Cantaloupe Coffee Tea Stewed Chicken Gravy Mashed Potatoes Creamed Squash Hot Biscuits Oyster Salad Custard Pie Whipped Cream Tea Coffee Lemonade Pot Roast New Potatoes Tomatoes Stuffed with Corn Lettuce and Celery Salad Rice Pudding Wafers Black Coffee Roast Duck Olive Sauce Giblet Gravy Turnips Roast Sweet Potatoes Baked Tart Apples Potato Salad Apple Sauce Cheese Cream Pie Tea Iced Coffee Lemonade DEPARTMENT 37 419 OCTOBER Raw Oysters Consomme in Cups Roast Pork, Apple Sauce Baked Sweet Potatoes Tomatoes Merry Widow's Salad Muskmelon Prunes with Whipped Cream Cocoa Coffee Tea Vegetable Soup Baked Whitefish, Drawn Butter Sauce Boiled Sweet Potatoes Squash Bean Salad Pumpkin Pie Apple Pie Coffee Tea Chocolate White Soup Boiled Corned Beef Boiled Cabbage Boiled Potatoes Lettuce Salad Strawberry Ice Cream Lemon Pie Cheese ;i'ea Coffee Cocoa 420 DOMESTIC SCIENCE COOK BOOK Cream of Celery Soup Veal Cutlets Mashed Potatoes Deviled Tomatoes Carrots Cucumber and Celery Salad Marshmallows Plain Cake Cocoa Coffee Lamb Stew Dumplings Lima Beans Baked Sweet Potatoes Lettuce and Green Pepper Salad Cantaloupes Grapes Coffee or Chocolate Broiled Steak Chili Sauce Egg Plant Boiled Potatoes Tomato Salad French Dressing Apple Tapioca Pudding Coffee Tea Cream of Celery Soup Hamburg Roast Gravy Stuffed Tomatoes Baked Sweet Potatoes Baked Apples Custard Pie Black Coffee DEPARTMENT 27 421 NOVEMBER Mock Turtle Soup Roast Goose, Stewed Gooseberries Boiled Potatoes Baked Winter Squash Turnips Fruit Salad Pumpkin Pie Suet Pudding Cheese Coffee Pea Soup Broiled Mackerel, Maitre d'hotel Butter Mashed Potatoes Cauliflower Celery Salad Boiled Custard Cake Coffee Noodle Soup Fried Oysters Meat Balls Rice with Apples Apple Pie Cheese Coffee Tea 422 DOMESTIC SCIENCE COOK BOOK Tomato Soup Saddle of Mutton, Currant Jelly Mashed Potatoes Corn Imperial Salad Custard Pie Ice Cream G>ffee Cocoa Celery Soup Braised Round Steak Potatoes au Gratin Creamed Peas Bean Salad Baked Custard Coffee Tea Cream of Cauliflower Braised Mutton Baked Sweet Potatoes Beets Squash Pie Brie Cheese finglish Breakfast Tea DEPARTMENT 27 483 DECEMBER Oysters Broiled Prairie Chicken, Currant Jelly- Creamed Potatoes Fried Parsnips Cabbage, Mayonnaise Dressing '^ English Plum Pudding Coffee Tea Milk Egg Soup Codfish Balls, Old Zealand Sauce Baked Potatoes Rice with Tomatoes Oyster Salad Blueberry Pie Vanilla Ice Cream Chocolate Soup a I'Aurore Macaroni with Ham au gratin Veal Cutlets Baked Sweet Potatoes Bean Salad Pineapple Ice Peach Pie Cheese Coffee 424 DOMESTIC SCIENCE COOK BOOK Tomato Soup Roast Spareribs, Apple Sauce Baked Potatoes Stewed Tomatoes Stuffed Tomatoes, Mayonnaise Charlotte Russe Bananas in Jelly Coffee Cocoa Tea Oyster Cocktail Roast Duck Baked Sweet Potatoes Creamed Carrots Medley Salad Toasted Crackers Pumpkin Pie Cheese Coffee, Demi-Tasse Tomato Soup Beef Brisket Pot Roast Brown Gravy Escalloped Potatoes Parsnips Mixed Fruit Salad Baked Apple Dumplings Cocoa Whipped Cream Consomme Salted Wafers Baked Chicken Bread Dressing Gravy Mashed Potatoes Browned Parsnips Cabbage Salad Bavarian Peach Cream Lady Fingers Coffee DEPARTMENT 27 425 FOR SPECIAL OCCASIONS. Breakfast — 1. Buttered Toast Hominy Beefsteak Potatoes a la Creme French Rolls Buckwheat Cakes Chocolate Coffee Tea Breakfast— 2. Broiled Spring Chicken Parker House Rolls Saratoga Potatoes Fried Oysters Scrambled Eggs Rye and Indian Loaf Tea Coffee Chocolate Dinner. Oyster Soup with Celery Roast Turkey Croquettes of Rice Irish and Sweet Potatoes Escalloped Tomatoes Vegetables Pickles Macaroni Jelly Lemon Pie Mince Pie Fruits ' Cheese Nuts English Breakfast Tea Coffee 4»6 DOMESTIC SCIENCE COOK BOOK Luncheon. Broiled Chicken Oyster Pie Cold Ham Pyramids of Wine Jelly Pound and Fruit Cake Blanc Mange Snow Jelly Macaroons Kisses Ice Cream Sherry Flip Tea Party. Tea Chocolate Coffee Muffins Fried or Escalloped Oysters Cold Sliced Turkey and Ham Hot Biscuits Sardines and Sliced Lemons Sliced Pressed Meats Thin Slices of Bread Rolled Assorted Cake Supper — 1, Chicken Salad Cold Roast Turkey Quail on Toast Fricasseed Oysters Ham Croquettes Charlotte Russe Vanilla Cream Cocoanut Cake Shelled Almonds Assorted Fruit Chocoiate Coffee DEPARTMENT 37 43^ Supper — 2. Cold Roast Partridges or Ducks Dressed Celery Raw Oysters Tongue Sandwiches Ice Cream Assorted Cakes Fruits Coffee Chocolate Supper — 3. Cold Roast Turkey Bread and Butter Dressed Lettuce Meat and Rice Croquettes Nesselrode Pudding Assorted Cake Coffee Tea QUANTITIES ADAPTED TO PICNICS OR RECEPTIONS. Allow 1 quart of oysters to every 4 persons ; for 100 persons, 25 quarts ; for 50 persons, 14 quarts. Six chickens (or a 9 to 13- Ib. turkey, boiled and minced) and 18 heads of celery are enough for chicken salad for 60 guests. One and one-half gallons of ice cream to every 34 guests. One hundred and twenty sandwiches for 100 guests, about 1J4 lbs. of butter for the sandwiches, and 5 to 6 quarts of currant jelly for each hundred. For a party of 30, allow 3 chickens for salad; 50 small pickles; 1 gallon of ice cream and 4 dozen biscuits. The quantity of food required can be easily adapted to the number of persons to be served. Six portions of soup to a quart ; 8 portions of salad to a quart ; 6 por- tions of ice cream to a quart ; 34 portions of beverage to a gallon. 428 DOMESTIC SCIENCE COOK BOOK WEDDING BREAKFAST Grape Fruit Cracked Wheat Breakfast Gems Poached Eggs Broiled Squab on Toast French Fried Potatoes Apple Sauce Bananas with Cream Orangeade Coffee Cocoa WEDDING DINNER Oysters or Clams Cream of Tomato Soup Olives Celery Radishes Lobster a' la Newburg on Toast Roast Chicken Stuffed, Giblet Sauce Browned Potatoes Cauliflower in Cream Brandied Peaches Bride's Salad Neapolitan Ice Cream Young Bride's Cake Sherry Cobbler Coffee Tea DEPARTMENT 27 439 THANKSGIVING DINNER Oysters on the Half Shell Celery Asparagus Soup Olives Salted Almonds Pickles Roast Turkey, Giblet Sauce, Cranberry Jelly Mashed Potatoes Cauliflower Baked Sweet Potatoes Cranberry Sherbet Broiled Quail, French Peas Currant Jelly Lettuce Salad Roman Punch Mince Pie Pumpkin Pie Chocolate or Vanilla Ice Cream Cake Suet Pudding Fruit Roquefort Cheese Crackers Cider ' Cofifee, Demi-Tasse 430 DOMESTIC SCIENCE COOK BOOK CHRISTMAS DINNER Blue Points Salted Almonds Celery Sweet Chowchow Terrapin Soup Boiled Black Bass Princess Potatoes Merry Widow Salad Roast Turkey stuffed with Chestnuts, Cranberry Sauce Sweet Potatoes Green Peas Broiled Fresh Mushrooms Prairie Chicken, Watercresses English Plum Pudding, Brandy Sauce Lemon Pie Nesselrode Pudding Fruit Cake Fruits Candy Brie or Roquefort Cheese Cranberry Sherbet Coffee, Demi-tasse EASTER DINNER Easter Eggs a la Russe Oyster Cocktail Egg Soup Celery Olives Cracked Almonds Boiled Halibut, Egg Sauce Boiled Potatoes Salmi of Pigeons Vinegarette Asparagus Fruit Punch Roast Chicken Waldorf Salad Bird's Nest Ite Cream Cheese Coffee DEPARTMENT 37 431 VALENTINE'S DAY DINNER Caviar on Toast Blue Points Celery Radishes Pickled Green Tomatoes Olives Boiled Salmon, White Sauce New Potatoes Roast Beef, Pan Gravy Fried Sweet Potatoes Creamed Parsnips Portuguese Omelet Claret Cup Breast of Red-Head Duck Lettuce Salad Apple Dumpling, Lemon Sauce Cherry Pie Bavarian Cream Assorted Cake Mixed Fruits Edam Cheese Cracker's Coffee Tea WASHINGTON'S BIRTHDAY Oysters Cream of Celery Hatchet Bread Sticks Boiled Halibut, Sauce Hollandaise Boiled Potatoes Braised Duck, Mushroom Sauce Pickles Cauliflower, Cream Sauce Roast Spring Lamb, Mint Sauce Parisienne Potatoes Sweetbread Cutlets with Green Peas Fruit Punch with Maraschino Cherries Roast Quail Lettuce Salad Nesselrode Pudding Cakes Cheese Coffee Fruit Punch Chocolate 433 DOMESTIC SCIENCE COOK BOOK Dinner in honor of PRESIDENT THEODORE ROOSEVELT April 2, 1903 The Auditorium, Chicago. Oysters Schloss Johannisberg Clear Green Turtle Soup Brook Trout a la Meuniere Cucumber Salad Ruinart Brut Calf Sweetbreads, Forrastiere Asparagus Points Terrapin a la Maryland Canvasback Duck Roasted La Tache Romance Lettuce and Grapefruit Salad Aspic of Goose Livers Fruit Salad St. Jacques Biscuits Camembert Roquefort Black Coflfee Old Port ApolHnaris Liqueurs Cigars DEPARTMENT 27 433 Dinner in honor of PRINCE HENRY OF PRUSSIA March 3, 1902 The Auditorium, Chicago Relishes Oysters on the Half Shell Consomme Imperial Goose Liver a la Perigord Fillets of Pompano, Modern Cucumbers Breast of Capon, Chevaliere Asparagus Points Terrapin, Maryland Style Apricot Sherbet Canvasback Duck Roasted Salad of Grapefruit and Chicory Fancy Ices Cake Assorted Cakes Camembert Port de Salut Nuts and Raisins Strawberries Coffee SchLoss Johannisberger Cabinet, 1893 Moet & Chandon Brut Imperial, 1889 White Seal Chambertin, 1878 Apollinaris 434 DOMESTIC SCIENCE COOK BOOK ORDER OF COURSES— Table d'hote Dinner, Table d'hote (pron. ta'bl dot). French, and means host's or guest's table. The following order indicates the various courses as they should appear in a table d'hote dinner. The rule should be, never serve more than one style of the same meat at any one meal. The First Course: Usually consists of oysters on the half- shell, although canapes (toast with caviare) or muskmelon may be substituted. The Second Course : A light dinner should be preceded by a heavy soup, but if the dinner is made up of many courses (eight or ten) a lighter soup is preferable. The hors-d'oeuvres (relish- es) which may consist of radishes, olives, pickles or celery, are generally eaten with the soup, but can be served with fish in- stead. The Third Course: Should be fish, although any light piquante (highly seasoned) meat may be substituted. Patties, fricassee and salads are suitable. Julienne, shoe-string or other small potatoes are always served with fish, and a cucumber salad is gn appropriate accompaniment for any fish course. Fish should have a heavy sauce. The Fourth Course: This is the heaviest course of the meal. It usually consists of a roast with potatoes and one or two vege- tables. Vegetables should be served in saucers. The Fifth Course: The entrees should not be served warm if the preceding course was cold and vice versa. The Sixth Course: A frozen punch served in glasses or a cheese omelet or souffle may constitute this course. The Seventh Course: A salad, or poultry, game or venison. Cheese or cheese straws may be served with it if the salad is sub- stantial. The Eighth Course : This consists of a dessert which may be a hot pudding, a cold jelly pudding, ice cream or one or two kinds o/ pie. Ice cream or w'ater ices, if served with other desserts should come last. The Ninth Course: Fruits, candy and sweetmeats or cheese and toasted crackers may now be served, followed by a demi-tasse of coffee. When gentlemen are present cigars and cigarettes may be served with the coffee. WJ^ASSt'^^l^S ^ ENOUGH IS AS GOOD AS A FEAST „ EAT AT PLEASURE DRINK BY MEASURE "The chief pleasure in eating does not consist in costly seasoning or exquisite flavor." — Horace. "It is not the quantity of the meat, but the cheerfulness of the guests, which makes the feast." — Clarendon. "Eat thy bread with joy, and drink thy wine with a merry heart." — Ed. "Great men should drink with harness on their throats." — Shakespeare. "He who feasts every day, feasts no day." — Simmons. "A man takes a drink, then the drink takes a drink, and the next drink takes the man." — Japanese. "Eaten bread is soon forgotten."— £«^/tV*. "Drinking water neither makes a man sick, nor in debt, nor his wife a widow." — Neal. "Simple diet is best, for many dishes bring many diseases." — Pliny. "Every animal but man keeps to one dish." — Addison. "Go to your banquet, but use delight, so as to rise with an appetite." — Herri ck. "Reason should direct, and appetite obey." — Cicero. "A man hath no better thing under the sun, than to eat, and to drink, and to be merry." — -Eel. "Eat such things as are set before you." — Luie, x. 8. "For the sake of health, medicines are taken by weight and measure; so ought food to be." — Skelton. "The smaller the drink the clearer the head."— ^^»«. "Nature delights in the most plain and 'simple diet." — Addison. "A well-governed appetite is a great part of liberty." — Seneca. "I am a great eater of beef and I believe that does harm to my ■wit."— S/iakespeare. "Some men are born to feast, and not to Rgiii."— Saillie. "Now good digestion wait' on appetite, and health on both." — Shakespeare. "A good dinner sharpens wit while it softens the heart." — Dordn. "The turn-pike road to a man's heart lies through his mouth."— Pindar. "Before dinner men meet with great inequality of understanding." — Johnson. POR MENUS SEE PAGE 397 435 Department 28. THE word "market" is derived from the Latin, and is defined as "a place or store for the sale of provisions or other merchandise." It is just as important for the housekeeper to be able to select good food at right prices as it is for the merchant to buy a stock of goods judiciously. Don't patronize the store or market that is not kept clean and which does not keep all meats, vegetables and other articles of food fully up to the requirements of the health laws, which prohibit the sale of tainted or unclean food. HINTS FOR MARKETING As a rule allow ^ pound of meat for each person. The fat should be firm, but if hard and skinny it indicates that the animal was old and tough ; if thin, from a scrawny animal. The best veal is usually of a pale color, although the veal of a deep color is more juicy. When examining veal see that the kidney is. enclosed in fat, which should be firm and white. The odor, if any, ought to be natural and not disagreeable. Beef or mutton should be of a deep rose color, and the fat a rich cream. The choicest cuts for roasting are the sixth, seventh and eighth ribs, the sirloin and porterhouse cuts. Sirloin and short cut porterhouse steaks are best, although many prefer the pinbone steak. Round steak is almost invariably tough. Little veins of fat should run through the meat which gives it a marble- ized appearance. Beef intended for steak or roast, when possible, should be kept for a week or ten days well protected from the air. 436 DEPARTMENT 28 437 Good pork has a smooth, thin rind which is firm to the touch and of a light color. Bacon should be w^hite and firm, not yellowish or too fat. A pink or rosy streak is considered a good sign. A steel skewer (pin for holding meat in shape) driven into bacon or ham should come out clean. If particles of meat cling to it or if any un- pleasant smell is detected, it should not be used. When selecting poultry see that the feet are soft and moist, the eyes clear, the flesh plump and heajthy-looking, A bluish or greenish look around the veins indicates decay. If there is any suspicion that a fowl has been in cold storage, pour hot water into the inside. If any disagreeable odor is de- lected, the fowl is not fit for the table. When buying slaughtered poultry see that the edges of the wound turn outward; the skin should be white, the flesh firm, the bill of a bright natural color and the wings should bend easily at the joints. If the skin has a bluish tint or a slimy appearance, do not accept it under any consideration. One of the greatest dangers to health is in the poisonous germs that lurk in cold storage poultry or other meat that has been standing too long. The signs of yOuth in chicken are a tender, white skin, a flex- ible end of the breast-bone, a light colored bill, soft feet, bright full eyes, a red comb and fine feathers. Old chickens have long hairs instead of fine feathers. Young turkeys have dark legs. All other fowls have a dark horny skin on the legs when old. The windpipe of young turkeys and geese yields easily to pres- sure and the head of a pin may be pressed into the breast skin of a young goose, turkey, chicken, duck or other fowl. Young chickens have smooth legs and soft and pliable breast- bones and smooth combs. Spring broilers should weigh 1 to lYz pounds and be served either whole or split along the back bone into halves. If there is any suspicion that the chicken is not young press the finger under the breast-bone or wing. If tender, the pressure will break the skin. Young geese have yellow feet and bills, (when old, they are reddish). A goose, intended for the table, should not be older than six months or one year, or it is liable to be tough. 438 DOMESTIC SCIENCE COOK BOOK Hares and rabbits are only tender when young. See that the ears are soft and thin and the claws sharp and smooth. The eyes of fish should be bright, the flesh firm, the gills of a bright red, and the smell natural but not of a disagreeable odor. To candle eggs, take a tube of pasteboard or tin, a little wider than an egg at one end and a little narrower at the other. Slip in the egg, then go into a dark room, look into the narrower end of the tube towards a burning candle or gas flame, provided for the purpose. If the egg looks clear, it is fresh. Or dissolve 2 tablespoonfuls of salt in % pint of water ; a fresh egg will sink, a stale one will float. Another simple test : Touch the tongue to both ends of the egg. If sound and fresh, the small end will be cold and the large end warm. Eggs ali-eady -candled can be bought at a slight advance. Vegetables and fruit must be perfectly ripe, fresh and crisp. When soft and wilted, they are injurious to health. All potatoes and vegetables bought by the bushel should be weighed as provided by law — for instance, a bushel of potatoes must weigh sixty pounds, net without the basket. Always taste everything that can possibly be tasted before buying; do not depend upon the eye; it is deceptive. Fowl and fish should be "pulled" by the storekeeper, and fish should be sold at net weight after pulling. To be a good caterer, it is not always advisable to buy where food stuffs are sold the cheapest because of the fact that meats, vegetables and other products may have been kept in unwhole- some places before being offered for sale. The good housewife will always aim to buy direct from a good market-place, from farmers' wagons or from first class stores. It is poor economy to purchase anything simply because it is cheap ; this is especially true of food articles. Beware of wilted vegetables, decayed fruit, tainted meat, cold storage or canned goods, which may be offered at low prices. To avoid danger to health or life, take every precaution to select only the best. There are of course, many conscientious dealers but there are also others who cannot be depended upon. The constant effort of speculators is to put meats and provisions into cold storage as soon as received. All cold storage food loses its flavor. Department 29. THE housekeeper or cook cannot be too thoroughly posted regarding the Whys and Hows, or the various methods used in Domestic Science, The time required for boiling certain meats, frying, roasting, baking^ clarifying fat, larding, the dressing of poultry, preparation of eggs and vege- tables must be carefully watched in order to obtain the best results. CLEANING AND DRESSING POULTRY. The best time for chicken is from May to November; capons in the winter; turkeys and geese from October to January ; young pigeons in June and July; ducks from August to November. Chickens and turkeys may be killed by cutting the throats or like ducks and pigeons by chopping off the head ; geese by thrust- ing in a knife just back of the skull. Young chickens and pigeons should be hung over night in a cool draughty place ; old hens, capons, ducks and turkeys, two days; geese three to four days. If a fowl is not drawn When bought, draw it at once, and if the slightest offensive odor is detected, do not use it. Remove all fine feathers and singe over fire of dry straw or paper, or better, over wood alcohol, burning in an old saucer. Alcohol flame will not smoke the skin or discolor it. When singed, wipe the skin perfectly clean with wet towel. 439 440 DOMESTIC SCIENCE COOK BOOK To draw a fowl, cut opening at the rump ; thrust a forefinger in and run it carefully around the entrails. Then thrust the fin- ger in at the neck opening and repeat. Draw entrails out at the rump end and cut loose. If the gall or any other part has been broken in the operation, -thoroughly wash the inside at once. Otherwise, only wipe with a wet cloth. Then cut the oil-sack off the rump, the gall off the liver, (be careful not to break it) and remove the outer skin off the gizzard, (stomach). The gizzard, liver and heart are the giblets. Turn back the skin of the neck, cut the neck away close to the breast and fold the skin over the opening. The neck is fine if boiled or stewed, but not roasted. After the fowl has been singed, drawn and wiped clean, wrap in a cloth, unless to be dressed at once. The dressing should proceed as follows: Put the stuffing in the neck and body and sew up both openings. Press the wings close against the body and fold the pinions under, so as to cross the back, and hold down the skin of the neck. Sew fast in this position, running the thread through the wings and back, and also through the thighs or the legs near the middle joint; the thighs being pressed to- ward the neck as far as possible. Then press the ends of the drumsticks toward the rump, covering the opening made for drawing the fowl, and sew together through the rump, leaving the fowl pressed as compact as possible. The old method of roasting a turkey or other meats was on a spit run through the middle lengthwise, and before an open, even fire. The drippings were caught in a pan and used for basting. "Baking" has almost entirely superseded "roasting," but never- theless the old way is still superior to all others, because being constantly watched and turned on the spit, the meat is cooked more uniformly and retains all the juices. Stew the giblets in sauce pan; chop fine; add the water in which they were stewed and the chopped giblets to the gravy ; thicken with flour; boil up and serve in a gravy dish. Should be served with celery and cranberry sauce or some good jelly. (See page 100, and sinews opposite page 449.) DEPARTMENT 29 441 GENERAL HINTS ON BOILING. In boiling meat, it is important to remember that it should be put in fast boiling water and be allowed to boil sharply for a few minutes, if the strength and flavor is to be retained. On the other hand, if the juice of the 'meat is to be extracted for soups, put in cold water, let boil up slowly and then simmer. Salt meats, pickled and smoked meats, are put on the fire in cold water ; smoked ham and tongue should be soaked in cold water for at least twelve hours before cooking. Meat should be boiled from twenty to twenty-five minutes for every pound in the piece and fifteen minutes more. Fowls take from forty to ninety minutes, according to size and age; a leg of mutton of ten pounds takes three hours of gentle boiling; a large ham requires from five to six hours. In boiling, the water should at all times be kept so as to cover the meat or vegetables to be cooked. Replenish with boiling water. FRYING. A hot fire is necessary for frying; use plenty of clear, good fat, perfectly hot, and serve the fried food immediately. Fried dishes should never be covered up, as this makes them either soft or else tough. Do not wash the frying-pan, but wipe clean with paper or a cloth. Everything fried should be drained of all super- fluous grease before being dished up. Chops, steaks, fish or fried potatoes floating in grease are disgusting to the eye and an abomination to digestion. Do not put more than two fishballs or doughnuts in the pan at one time. The temperature of the fat would be too much re- duced. Lard can be heated to a higher temperature than suet or butter without burning, and is therefore preferable in all cases where no fat should be absorbed by the food. CLARIFYING FAT. Cut the fat into pieces the size of a filbert, remove all skin, put in iron pot, add 1 gill (^/4 pint) of water for every pound of fat; put over hot fire, stirring occasionally to avoid burning. 443 DOMESTIC SCIENCE COOK BOOK When no more froth arises and the liquid is clear, remove the pot to a cool part of the stove, let stand awhile and drain through a sieve. THICKENING. Soups and sauces are thickened in various ways, but always remember that the material used should be mixed with a small quantity of the soup or sauce in a separate dish, and then poured in while stirring briskly. Flour of wheat, corn, rice or any other flour may be used. The yolk of eggs may be utilized for this purpose, mixed with a small quantity of cream and well beaten before a little of the soup is stirred in. When well mixed, pour into the hot boiling soup, stirring briskly. But after the egg is added, do not let the soup boil again, or the egg will curdle. Flour fried in butter (roux) is also used. Melt five ounces of butter near, not over, the fire, and sift into it four ounces of flour ; cook slowly for ten minutes, not allowing if to turn yellow. Cool before using. Used for white sauces. • For other sauces, allow it to turn yellow or brown as desired. VEGETABLES. A careful cook will not allow the vegetables to get scorched, but if it should happen, remove from fire immediately, 'pour the vegetables into a dish, leaving every bit of the scorched part in the pot and continue cooking in a clean vessel. To preserve the color of green vegetables, put into boiling, salted water, a little at a time; the water must not stop boiling except for a moment. Potatoes, carrots and other roots must not be rinsed or watered after being cut to pieces. When using canned vegetables, make sure that the smell and taste is perfectly sweet on opening; remove from the can imme- diately and let cold water from the faucet run over them. \/^ EGGS. Where a recipe calls for several eggs and there is no certainty DEPARTMENT 39 443 that the eggs are beyond suspicion, break each egg separately into a cup or dish, so as to prevent a bad one from spoiling the others. I.ARDING. All dry meats, like venison, leg of veal, beef tenderloin, hare, grouse or partridge, also some fish, as pike or pickerel are much improved by larding, especially if to be baked or roasted. Lard- ing means drawing strips of fat salt pork through the surface of WA'S^ir'Jvqt^ the meat. One of the cuts shows the larding needle, empty and filled with pork, the other cut shows a beef tenderloin artistically larded. If the needle cannot be procured, push a sharp skewer (a wood or metal pin for holding meat in shape) through the meat, pinching the meat between thumb and forefinger and in- sert the pork in the hole thus made. The strips of pork should be quite thin and short for a partridge, a little larger for- a pike and still larger for a saddle of venison. SBASONINGi JPLAVORINGl Department 30. ONE of the great differences between savages and civUized beings, lies in the matter of food and all that is connected with it ; the food itself, the manner of eating it, and the way of preparing it, and above all, the skill displayed in serving. It may be truly said that a nation's cookery and manners indicate its degree of civilization as well as its character. "To season" is "to increase the relish or savor of" by adding some- thing pungent or pleasant^ especially salt or spice. "Flavoring" means, "imparting flavor or adding a flavoring substance to," as vanilla flavors the cake. The cook who thoroughly understands the art of seasoning and flavor- ing, will aim to send each dish to the table so nearly, perfect that no further seasoning will be required. Care, however, should be taken not to spoil the food by too much pepper, salt or other ingredients. SALT IS A NECESSITY. It removes the natural insipidity from all edibles, acts as an appetizer, and promotes digestion by producing a freer supply of the gastric and other juices. It raises the boiling point of water, thus applying greater Heat to the food boiled in it. It acts also as a great preservative. Pepper is the dried seeds or berries of an East-Indian plant. Black pepper is made by grinding the berries whole; for white pepper the berries are freed from the dark husks and then ground fine. The strength of black pepper is greater than white. Red pepper comes from Cayenne and is of a powerful flavor and very pungent. Paprika (Hungarian pepper) has a high flavor, but is not pungent, and is, therefore, palatable. Mustard has similar qualities to pepper, but on account of its pronounced flavor is necessarily limited to a few dishes. Vinegar is best made of wine, but the average commercial vinegar is made of malt. Cider vinegar is considered good. 444 DEPARTMENT 30 445 Vinegar acts as an antiseptic; makes meat tender, and if taken in small quantities aids digestion but is injurious in large quan- ties. Sugar is really a food rather than a condiment, but as it stim- ulates the digestive organs, renders many watery vegetables, such as cucumbers, peas and spinach more digestible, and gives a rich flavor to many sauces and dishes, it should be used but sparingly ; just enough to season, but nOt enough to sweeten. Vanilla is the fruit of a kind of orchid. The best comes from Mexico. Vanilla essence quickly looses its delicious fragrance and therefore it is better to use the Vanilla pods. Ginger is considered wholesome, acting as a tonic. White ginger is better than black. Lemons are exceedingly useful and wholesome. The rind contains a highly aromatic essential oil, which may be utilized by grating the rind, or by cutting the yellow peel off with a sharp, thin knife without cutting into the white. If sugar is to be used with lemon-oil, rub the lemon with rough lumps of sugar or rub the lemon on a large chunk of loaf sugar. Parsley has great power as a flavoring. If used judiciously, it will give a fine finishing touch to sauces and stews, while too much of it will kill more delicate aromas. When chopped fine, fold tight into a cloth, forming a little ball, let cold water run over the ball, squeeze out the water and put on a plate. Powdered parsley is prepared by steeping a few sprigs in boiling water for several seconds, drain, dry quickly in a hot oven and rub through a sieve. Parsley-root is especially desirable for soups. Mint is supposed to correct flatulency, but it should be used sparingly as its strong flavor is not palatable to everybody's taste. Considered the best flavoring for bean soup or spring lamb. Bay leaves give a nutty flavor, but if left in the food too long, they are apt to make it bitter and should therefore be taken out at once after cooking. Thyme and marjoram give a delicious flavor but as a rule a little of either will satisfy the taste. If too much, try one-half of the accustomed quantity the next time. Cardamom is the seed of an East Indian plant of the ginger 446 DOMESTIC SCIENCE COOK BOOK family. The three-celled fruit capsule contains numerous small, highly aromatic seeds, much valued for flavoring cake. Nutmeg gives a delightful flavor, but just a trace of it is suf- ficient. Mace is the outer shell of the nutmeg and resembles it in flavor. May be used whole or powdered. Cloves are the un.opened buds of a plant; a native of the Molucca Islands. Their 'flavor is so agreeable that it is almost indispensable in stews. If never tried, stick a few cloves in an onion and stew it with the meat, removing cloves before serving. Allspice, also called Jamaica pepper or Pimento, combines the flavors of cloves, cinnamon and nutmeg. Cinnamon is the bark of an East Indian species of laurel tree. Its fragrancy and pleasant pungency make it a favorite flavoring, especially in combination with sugar, as in stewed prunes, on plain cake and on boiled milk-rice. Curry powder is an East Indian mixture of condiments and spices, used daily, even by the poor, in its native country. Turmeric is the powdered root or tuber of an East Indian plant of the ginger family. It is one of the principal ingredients of curry powder. Horseradish stimulates the appetite and aids digestion. Its essential oil is extremely volatile ; for this reason the root cannot be kept long except by being buried in sand ; grated horseradish also spoils rapidly, and therefore, should not be kept any length of time on the table. Horseradish is considered unwholesome if taken on an empty stomach. Good fresh butter only should be used in cooking as well as for the table. Where economy is studied, it is better to use beef- drippings or good salt pork than inferior or rancid butter. A bunch of herbs, the "bouquet garni" of French recipes, con- sists of a few sprigs of parsley, one sprig of thyme, one of mar- joram, one stalk of celery, a small piece of cinnamon, a small blade of mace, and a pepper-pod, tied together with a string. Department 31. GOOD carving is an art that can only be acquired by study and practice. If the correct instructions are properly followed it may prove a source of pleasure and profit ; bad carving is not only wasteful but embarrassing. It is important that the carving-knife be kept sharp and used with a sawing motion. At formal dinners the carver should stand up. If ladies only are to be served, the carving should be done in the kitchen. The dish with the fowl or roast to be carved should be free from gravy or garnishings. CARVING. Cut ham and beef thin ; pork, lamb, veal and mutton a little thicker. A sirloin of beef, if extra thick, should be cut into thin slices, using the point of the knife to loosen the slices from the Leg of Mutton. bone. First carve the upper portion, then the under-cut. Slice a roast of beef towards the ribs. A neck of veal or mutton should have the back-bone joints cut through before cooking, so that a rib may be taken w!ith every 447 448 DOMESTIC SCIENCE COOK BOOK second or third slice. Otherwise it is easier to cut the slices diagonally. A leg or loin of potk should have the skin scored, (cut through) before cooking as the crackling (crisp skin) is too crisp or tough to carve at the table. If scored too far apart, the carver can lift the crackling aside to cut thinner slices. Always cut across the grain (at right angle to the bone). If carving a leg of mutton, take hold of the bone end with the left hand and cut away the portion marked "A" as shown in the cut, with a firm stroke of the knife. Then cut thin slices as indicated by figures 1, 3, 3, down to the bone and loosen each slice by putting the knife flat on the bared bone and cutting through. An experienced hand will make the loosening flat cut (from B to C), last, after slicing. As the cut shows, the slicing should gradually change direction slightly, so as to cut always across the grain. After the upper portion is gone, carve the undercut in a similar way, as indicated in the illustration. A chicken is best carved by first cutting off the legs and wings, then the breast, and cutting each side of the breast in two Roast Chicken. pieces across. The leg is easily cut in this way: sticking the carving fork through it from above, lay the flat knife firmly against the body, pull the handle of the fork down to the table, lift the prongs up slightly, and then as the joint gives way, cut and loosen with point of the knife exactly at the joint. The wing is treated in a similar way. The leg is generally cut into CopyriBht, 1908, by Wm. H. Lee. TURKEY sinews are exceeding-ly tougfh, but if removed from the drumsticks before cooking, the meat will be as good as that of the second joint, considered by some the best part of fowl. Usually prepared for special occasions. Work the turkey leg at the joint, pressing the thumb into the flesh, and at the same time give a rotary move-, ment to the joint. This should be done for two or three minutes or until the joint loosens and the flesh becomes soft. Then with a sharp knife or pair of scissors make an incision about an inch long- just inside the leg from the joint toward the body. Use a strong tool, something like a heavy skewer (iron or wooden pin), with which the sitiews (muscles) can be picked up one at a time and drawn out. Each leg contains eleven sinews. When all the sinews have been taken out, cut the leg at the joint and with a needle and thread draw the edges of the skin closely together. The fowl should not be put in water, nor at any time be permitted to soak, because this would destroy the flavor. This unique method of treating the turkey is not gen- erally known, but if given a trial will be found satisfactory. DEPARTMENT 31 449 two pieces, at the joint. If a large fowl, the thigh may be cut in two pieces along the bone. A duck is carved the same as chicken or similar fowls. Roast Turkey. The leg and wing of a turkey are cut off on one side the same Roast Goose. as other fowls, then the breast is sliced off as shown in the cut. Then the other side is carved. If the turkey is large, the legs may be cut up in nice slices after taking them off, which with a small one is hardly practicable. A goose, of course, is carved similarly to the turkey. THE fireless cooking-stove, or self-cooking stove, as it is styled in Germany, is supposed to have originated among the Jews of Russia, whose religion did not permit them to build fires or cook on the Sabbath day. Therefore, the food had to be slightly cooked on Friday afternoon and set into the fireless stove, which retained the heat much longer than a brick oven, and thus the meals were kept hot so as to be ready to serve when required. A great variety of foods may be prepared by the fireless method, and anything that is to be boiled or steamed can be cooked to a much greater degree of perfection by means of the fireless-cooking stove. Food may be left in the stove an indefinite time without having the taste impaired — all the sweet juices and aroma that make foods taste good are retained, and not boiled away in steam. The following foods may be cooked in the fireless stove: Cereals — Rolled oats, oatmeal, cordmeal mush, hominy, rice. Breads - — Boston brown bread, steamed Graham bread. Soups of all kinds. Meaits — Boiled ham, beef stew, boiled'tongue, veal croquettes, braized mutton chops. Poultry — Boiled chicken, creamed chicken, chicken pie. Fish — Boiled fish, codfish balls. Vegetables of all kinds. Puddings of various sorts. The fact that heat a little below the boiling point of water is sufficient to cook vegetables and meat, together with the further fact that many substances do not conduct heat, led to this inven- tion. It was first publicly shown at the Paris exposition of 1867. It consists of a box nearly filled with hay, wool, paper or other non-conductors, in which one or more hollows are provided for cooking pots. The food is boiled for a certain time, then put in the fireless cooker, well covered up, and left alone until wanted. The box must be so large that the kettles are surrounded on all sides and below by a sufficient thickness of tightly-packed, non- 460 FIRELESS COOK STOVE 451 conducting material, the hollows must be of the exact size and shape of the pots, a cushion filled with hay completely fills the space above the pots, and the lid presses the cushion down on the pots. The hollows and surface around them may be lined with woolen cloth for neatness and convenience. Besides the saving in fuel, the fireless cooker has other great advantages. It does away with the possibilty of scorching, pre- vents the nutritive salts from escaping with the steam, allows the housekeeper to leave the kitchen for hours, and the food may be cooked over night, ready to serve the first thing in the morning. For soups, stews, vegetables, gruels, cereals and stewed fruit the fireless cooker is invaluable. The following table gives in the first column the average time of boiling required before trans- ferring the-pot to the fireless cooker, the second column indicates the time required in the fireless cooker. Minutes Hours Soups with or without vegetables or cereals 35 4 Barley, bean or pea soups 25 4 Stewed or boiled meat , 35 4% Small pieces of meat 35 31^ Dried peas, beans, lentils, etc 30 41^ Young vegetables, as carrots, cauliflower 25 3% String beans, cabbage, turnips 35 414 Potatoes, rice, chestnuts, macaroni 13 1% Pickled or smoked meats, tongue 40 7 Fresh fruit • 10 1% Dried fruit 15 4 Oatmeal and other gruels 10 1^/4 Remember that the contents of the pot must be put in the ap- paratus boiling and tightly covered, and the box must not be opened again until the food is wanted. There must be no super- fluous liquid in the kettle, as it cannot evaporate. The necessary fat and salt must be put in beforehand, except in the case of peas, beans and other leguminous vegetables. Just before servmg take the pot out of the fireless cooker, put on the fire to heat up, if necessary, add the thickening and season to taste. The apparatus also keeps ice cream and other cold provisions, or beverages at the desired temperature a long time. FK/Bi^6H TERMS USBBINGOOKEBY WITH m^Mm IQmMjMTS, N. B. — The object of this vocabulary is to gfive the correct pronuncia- tion and the meanings of the more important French words and phrases used in the best hotels, restaurants and at banquets. The /7^ in respellings of French words indicate the sound of French nasal n. See note following vocabulary. abatis — consominS Giblets. amtean (an-yo). Jjamb. algrre (a'gr). Sour. all (i-y). Garlic. abatis (^ba-te). ■ TO). [the fire. k la brocbe (a-la-brosh'). Roasted before Allemande (al-mand'). German. alose (a-loz). Shad. aloyan (al-wi-yo). Sirloin ot beef. ananas (a-na-oa'). Pineapple. ancbols (itng-shwil'). Anctacvy. Anglatse ^ang-glas'). English. angraille (^g-ghe-y). Eel. artictaant (ar-tl-sho). Artichoke. asperires (as-p^rzh). Asparagus, aspic (as-pik). Meat jelly. an (o). To or -vflth the. anbergine (o-bar-zhin'). Egg-plant. an fonr (5 for). Baked in the oven. an eratln(ogra-tang'). Any disb prepared with crumbs, and sauce, especially with grated cheese strewn over the top. an Jns (o zh<>). Meat baked in its own gravy. B€arnalse (ba-Sr-naz). The name ol a rich herb sauce. BSobamel (ba-sha-mel). The name of the chef of Louis XIV. applied to a special white sauce. Benedictine (ben-e-dlk-tln'). A liquor ori- ginally made by the Benedictine monks. betteraves (bet-ra-v). Beets. benrre (bSr). Butter.— benrre fondn (ber fong-dd). Melted butter. — benrre noir (bSr nwar). Browned butter. benrr£e (b1ir-ra'). Slice ot bread and butter. bineck (bit-tek). Beefsteak.— nn bifteck blen cnit (ung bif-tek be-ang kwe). A beefsteak well done.— blfteclt salgnant (bIf-tek sa-nyang). Beefsteak underdone. bisque (bisk). Soup made from any shell- fish. blanc (blang). White.— blanc manger (blang milng-zha). A gelatinous prepara- tion used for desserts. blanch. Whiten, as almonds, by plung- ing in boiling water for a tew miautes, to remove the sklna bcenf(buf). Beef. bonllll (bo-ye). Beet,! boiled. bonlllon (bo^yong). Broth made of beef. brals€ (bra-za). Boasted, as meat, in the oven, with vegetables and gravy in a covered pan. brocket (bro-sha). Pike. cabllland (ka-bi-yo'). Cod-fish. caliS (ka'fa). Coffee.— cafS nolr ( ka'fa nw&r). Black coffee.- cafS it la crSme (ka/fa a-la-kram). Coffee with cream.— cafiS elacS (ka'fa gl&-sa'). Iced coffee. eaillerki-y). Quail. [with anything. canape (ka-n^pa'). Bread or toast spread canard (ka-nftr'). Duck. canneberges (kan-bftr-zh). Cranberries. carafe (k^-raf). Water bottle; decanter. caramel (ka-rarmel). Burnt sugar. carottes (ka-rot). Carrots. caviar (ka-vl-arO. Roe of sturgeon, salted. cSIerl (serrl). Celery. cerf (sar). venison; deer. cerises (srez). Cherries. cervelle (sar-vel'). Brain. [rooms. ctaamplgnons (sh&ng'pl-nyong). Mush- cb&talfcne (sh&-ta(g)n'). Chestnut. cbocolat (sho-ko-la). Chocolate. ebon (sho). Cabbage. — ebon flenr (sh5- fliir'). Cauliflower.— ctaon de Br nxellea (sho-d-br5-sel). Brussels sprouts. ctaoncronte (sh&krbt). Sauerkraut, citron (se-trong). Lemon. colng (kweng). Quince. compote (k'ong-pdt). 1. Stew made of small birds. 2. Fruit cooked in syrup to be eaten with meat. concombre ( kong-kong-br ). Cucumber. confit (kong-fe). Preserved In sugar. confiture (kdng-fe-t5r). Sweetmeat; pre- serve; jam. [clear. consomm£ (kong-som-ma). Soup that Is late, fftt, tuk, fSr, t^l, t&re, (bove; me, met, hSr^ mite, mit; note, not, mOve, wflt; mate, hnt, born ; oil, owl, tken. 452 cotelettes 453 Inplu cotelettes (kot-let). Cutlets. conlls (ko-le). Meat or flsh brotb. conteaa (ko't5). Knite. crncblin^. The riDd of roast pork. creme (kram^. Cream.— crime d« men- the (kram-de-mangi')- A liquor. crepes (krap). Pancakes. cresson (kres-sdog). Cress. crcFette(kre--»-et'). Shrimp. [cracknel. croquet (kro-ka). Crisp ginger bread; croquettes (kro-ket). Fried cakes made of minced fowl, flsb, meat or vegetables. crofite (krot). Crust. — crodt€ (kr5-ta). Criisty. crofiton (kro-toug). Bread cut thin, and in yarlouM shapes, tried and used for garnishing. caill&re (kwi-yar). Spoon. cnlsine (kwe-zen'). Kitchen. cnra^oa (kd-ra-so-a). 1. A liquor. 2. Fla- voring extract from oranges. cnrryi Condiment from East India. dalm (dang). Deer. danbe (dob). Stewed poultry or meats. danpliine (do-fen). A small tart. dgjenner (da'zhu-na). Breakfast. demi (dS-me). Half.— demt glno-83r^wan)> A mixture of vegetables or fruit. man (mi-is). Indian corn. maqnerean (mak-ro). Mackerel. mnrascbino ( ma-ras-ke'no ). A wbite liquor used for Savoring (Italian).' mnrlnade ( ma-re-nad' ). The liquor in wtaieb meat or flsb is pickled. marrons ( ma-rong ). Cbestnut. [salads. inayonnai8e(m&-yon-naz). A dressing for menu (me-uo). BUI of fare. merlngae ( m§-rang ). Wblte of egg beaten stiff witb sugar. mince (mangs). Thin. moaase (m&s). A kind of light ice cream. montarde (md-tard). Mustard. moaton (mo-tong). Mutton.— grieot d« monton ( zbl-go-d'mb-tong ). Leg of mutton.— cStelette de monton (kot- let d'mS-tong). Mutton chop.- Spanle de (a-pol de). Shoulder of. mnlllgHtawny ( mul-li-ga-ta-nl ). East Indian curry soup. [berries. mdres saavaires (mbr so-vizh). Black- nnvet (na-va). Turnip. Nenfcli&tel (nu-sha-tel). A Swiss cheese. nolx (nwa). 1. Nut. 2. Walnut. nolx mnscade (nwa m&s-kad). Nutmeg. nouUIes (ng-y). Noodles. oenfs (u). Eggs.— cenfs bronlII£s (ii brb- ya). Scrambled eggs. — oenfs poctaSs la posh-a). Poached eggs.— oenfs frtts (ii fre). Fried eggs.— oenfs snr le plat (ii sdr IS pla). Shirred eggs.— oenfis frits an Jambon (ii fre-zS zhang-bong). Fried bam and eggs. oie (wa). Qoose. olgnon (on-yong). Onion. pain (pang). Bread.— pain rotl (pang ro-te). Toast. panaclie(pa-na-sha). Mixed with cream or with two or more vegetables. [or milk. panade (pa-nad). Bread soaked in water panais (pa-na). Parsnips. [crumbs. paner (pa-na). Dip in egg and roll in panneqnets(pan-ka). Pancakes. [per. papriba (pa-pre'kaj. Hungarian red pep- par fait (par-fa). Perfect. [Parma, Italy. Parmesan (par'me-zan). Cheese made in patates (pa-t&t). Sweet potatoes. pSte (pat). Dough or paste.— pSte fenll- letge (pat fS-y-ta). Puff paste. pSt6 (pa-ta). Pastry; pie.— p&t£ d'£min> cSe (p&-ta da-mang-sfij. Mince pie. — S&t6 de fole gras (pii-ta d'twa-gra). oose liver paste. pfitisserle (p&-tis-re). Pastry. pSetae (pash). Peach. perclie (parsh). Perch. persll (pSr-se). Parsley. petit (pete), petite (pe-tet). Small. piccalilli. Chopped, pickled vegetables. pi^ce de resistance (pe-es-de-ra-zist- angs). Most important dish of a dinner, plment (pe-mang). 1. Bed pepper. S. Allspice. piqnant (pe-kang). Sharp in flavor. plane (pe-ka). Larded. plenvler (plu-vya). Plover. poctaS (po-sha). Poached. polrean (pwa-ro). Leek. polrSe (pwa-ra). Beet. poires (pwar). Fears. pols (pwa). Peas. poison (pwa-zong). Poison. polsson (pwas-song). Fish. polvre (pwa-vr). Pepper. pomme(pom). Apple. pomme de terre (pom-de-tar). Potatnes. — pommes de terre bonillles (pom- dSaSr-bS-ye). Boiled potatoes.— pommts de terre rSties (pom-detar-ro-te). Baked potatoes. — pommes de terre pnrSes (i>om-de-tar-p&-ra). Mashed pota- toes. ponche (pongsh). Punch. [Loin of pork. porc(par).-longredeporc(long-zh de-par) potaere (po-tazb). 1. Soup. 2. Soupoon- talniDg bread slices. — pota^e anx linitres (po-t4zh-o-zwe-tr). Oyster soup. pot an fen (po-td-fii). Beef broth. pot ponrrl (po por-re). Stew contain- ing several meats with spices. ponding: (pS-dang). Pudding. prlutaiiler(prang-tan-ya), printnniere (prang-tau-yar). With spring vegetables. prnneanx (pr5-nd). Prunes. pnrSe (pb-ra). Vegetables or other ingre- dients rubbed through a sieve. qnenelles (ke-nel'). Egg-shaped balls made of pounded white meat. radis (ra-de). Hadishes. raeofit (ra-gb't Highly spiced meat stew. raifort (ra-for). Horseradish. rls fre). Sweetbread.— rls de vean (re- d'vo). Calf sweetbreads. rissoles ( ris-sol ). Meat or fish minced, rolled in pastry, and fried ; patties. rlz (re). Bice.— rlz bonllll (rebb-ye). Boiled rice. rognons (ro-nybng). Kidneys.— rognon sante (ro-uyong sb-ta). Stewed kidney. rSti (ro-te). 1. Boast. 2. Toast.— pain r6i4 an benrre (pang rb-te b bSr). Buttered toast. — ^paln rSti h. la crSme (pang rb- te-^-la-krgm). Cream toast.— pain rStl sec (pang ro-te sek). Dry toast. — pain r6tlanlalt (pang rb-te bla). Milk toast. ronlnde (rb-lad). Meat slice rolled up with bacon, tied up and cooked. ronelle (rb-el). 1. Slice. 2. Bound. ronx ( rb ). Flour and butter, cooked together and used for soups and saucea f&te, fat, tisk, fftr, tflll, f&re, Q^bove; me, met, hSr; mite, mlt; nSte, not, mOve, wfU; mQte, but, burn ; oil, owl. than. salade 455 unlade (sa-lad). Salad. aalml (saline). Stew of game. [sugar. sangareeCsang-ga-re). Claret, waver and sancidre (so-syar). Sauce-boat. sanclsse (so'sls). Sausage. sanmon (so-mong). Salmon. saate (so-ta). Tossed while cooking. sel (sel). Salt. * ser-vlette (sar-vyet). Napkin. sippets. Pieces of bread, cut in fancy shapes, and fried, for garnishing. sorbet (s5r-l)a). Punch or other bever- ages partially frozen. Borbetierc (sor-be-tyar). Ice cream mold. soufflee (sb-fla). Lightly baked omelet or pudding. soaper (s<}-pa). Supper. stock. The broth or basis for soup. sacrerle (s5-kr-re). Sweetmeats. snprgme (so-pram). White cream sauce, from chicken broth, flavored. table d'liSte (iSTjl-dot). Guests' table. tartare (tar-tall. Tartar. tassSe (ta-sa). Cupful. terrapere (tar-a-par). Terrapin. terrlne (tar-ln ). Barthen pan. the (ta). Tea.— tta€ noir (ta nwar). Black tea. — the vert (ta-var). Green tea. — the inSie (ta-ma-la). Mixed tea. — the KlacS (ta-gla-sa}. Iced tea. tlinbale (tang-bal). Fie, especially meat pie, baked in a mold resembling an in- verted cup. tomates (to-mat). Tomatoes, zwieback tortne (tor-tB). Turtle. lonrte (tSrt). Tart. truffles (trfa-f). Truffles. trulte (tr-wlt). Trout.— trnlte an Men (tr-wlt-6-blul. Brook trout. — trnlte de lac (tr-wit de lak). Lake trout — trnlte saumone ( tr-wlt so-mo-na ). Salmon trout. vanille £va-ne-y). Vanilla. vean (vo). Veal. — cStelette de Tean ( kot-let-dS-vo ). Veal cutlet. — du vean rStl (d& v6 ro-te). Eoast veal. velonte (v§-15-ta). White sauce made of mushroom juice. venalson (ve-na-zong). Venison. vermlcelle (var-mi-sel). Vermicelli. verrSe (var-ra). Glassful. vert (var). Green. Vllleroi (vel-rwa). White sauce flavored with mushrooms. vlnalgre (ve-na-gr). Vinegar. vinaigre ( ve-na-gra ). Seasoned with vinegar. vinaigrette (ve-na-gret). Sauce made of pepper, herbs, oil and vinegar. vulallle (v6-la-y). Poultry. vol an vent (v61-6-vong). Puff-paste crust filled with sweetbreads, ragouts of chick- en, etc. zwieback (zwi-bak). Ger. (tswe-bok). Bread twice toasted. Notes on French Pronunciation There are a few sounds in French for which no exact English equivalent can be given. For instance, the nasal n. In respelUng for pronunciation, is indicated by the letters ng, but the g is not sounded. The nearest equivalent that can be found in English, is in the word eong. A difUcult vowel Is the French « (German ii), which can only be marked as the English Q as in move. It is produced by pronoun- cing e while the mouth is in position for o. The close sound of the French 6, as in eafi, is marked in the respelUng as long a (ka-fa), but the correct sound is between the English long a and short e. A word-accent does not exist in the French language, but in certain cases where accentuation seems noticeable, it is shown in the respelling. The sonnd of a vowel is sometimes prolonged to the extent of apparently separating from it the following consonant. In this case, it is indicated in the respel- Ung, as carottet (ka-ro-t). The system of diacritical markings is the same as that used in Laird & Lee's Webster's New Standard Dictionary, a key to which may be found at the foot of each page of the vocabulary. fate, fat, task, rUr, fgU, f&re, %boTe; me, met, her; mste, mit; note, not, mSve, viflt; mate, but, bum ; oil, owl, then, r Drink less, breathe more; eat less, chew more; ride less, walk more; clothe less, bathe more; worry less, work more; waste less, give more; write less, read more. Anything that is worth doing at all is worth doing well. Be temperate in all things. Don't give up to that human pest — Fear. Pour to the right and serve to the left. Coifee is sometimes served in the drawing-room and may also be poured in the kitchen and brought to the table, but there is always danger of its getting more or less cold, therefore it is con- sidered good form, especially at the femily table, for the lady of the house, or hostess, to pour the coffee or tea, and also to serve the salads, butter, etc. The man of the house, or host, who should carve, serves each one around the table, the hostess first. Hotels, restaurants and boarding houses usually dish up the food in the kitchen. The principal meat dishes should be placed in front of the person being served; the smaller dishes arranged accordingly. It is as much of an art to wait upon one properly as it is to set the table correctly. EVERYBODY'S REMEDY FOR CATARRH. Oil Santal (English) Drops 12 Oil Gaulth or Wintergreen " 15 Oil Cassia or Cinnamon " 8 Menthol Grains 15 Medoline Medicated or Alboline Ounces 4 Use night and morning or oftener if necessary. Warm or hot weather is the best time to doctor catarrh, for the reason that the affected parts wilt heal more quickly. If the disease has become chronic, snuff a little boracic acid powder up the nostrils. This attacks the germs and prepares the way for the liquid medicine, which soothes and heals. Then in about 15 or 20 minutes, use the liquid in an atomizer. If there is a sore, the powder will cause more or less pain- at first, but persevere and in a short time, relief will be apparent. PURE COLD CREAM. Cut fine 240 grains of white wax, 2 ounces spermaceti into 7 ounces oil of sweet almonds, melt together over a gentle fire in a porcelain kettle; when dissolved, add 4 ounces best rose water; when cold, add 6 drops attar of roses; beat well for one hour, put in jars. Use at night before retiring or during the day if desired. The face should be washed first in warm water. THE STANDARD HOUSEHOLD CLEANER. Two bars of naphtha soap, chipped fine, Y^ pound washing soda, ^ pound powdered borax, X pound fuller's earth. Dissolve the soap in 10 quarts of water and boil until clear. Let cool and when cold add the other ingredients and stir until thoroughly mixed, add 10 more quarts of water and stir unjil smooth. This preparation will clean anything that is dirty — furniture, wood-work, carpets, and clothing. . Apply with a sponge and wipe with a clean cloth. 456 WALL-PAPER CLEANER. Take 3 pints of flour and 1 of powdered prepared whiting. Sift together and add enough cold water to make a stiff dough. Take a lump the size of an egg, knead the dough, after each stroke, to keep a clean surface when placed on paper. This quantity is sufficient to clean the ceiling and walls of a larre room. ^ SURE PREVENTION AGAINST MOSQUITOES. Put in a six-ounce bottle 3 ounces of sweet oil, % ounce oil of tar, M ounce oil of pennyroyal. Shake well and apply to hands and face or any exposed part of the body. Invaluable for hunters, fishermen, campers or any one annoyed by these httle msects. If this preparation is used as directed it will do just what is claimed for it — drive off and keep away mosquitoes. EXCELLENT FOR RHEUMATISM. From one-gallon bottle of distilled water take 1 quart and boil twenty minutes ;_ pour the hot water over 1 pouud crystal sodium phosphate, to dissolve it, then pour the solution into the gallon bottle from which the water was taken. Take about % glassful three times a day, before or after meals. HOW TO EXTERMINATE HOUSEHOLD PESTS. Destroys Bed Bugs, Moths, Roaches and Water Bugs. — Make a strong solution of alum and hot water ; apply to furniture or crevices in the walls with a paint brush. This is sure destruction to noxious vermin, is perfectly safe to use, leaves no unpleasant traces behind, and is said to be invaluable, also easily obtained. When moths have lodged in the border of carpets, wet the edges of the carpets with the solution and whenever it reaches them it is certain death. A GOOD LINIMENT. Aqua ammonia, spirits camphor, spirits turpentine, olive oil, take equal parts> shake well before using and apply externally, as often as required. FOR INSOMNIA OR TO RELIEVE A COLD. Take 1 cup of very hot milk, add '/i teaspoonful of pulverized ginger. Drink just before retiring. This simple remedy has been known to break up a cold and stop a cough, and is said to be excellent. Take out-door exercise. DIET. If troubled with corpulency, eat freely of fruits, carrots, spinach, tomatoes, asparagus, good, fresh fish, young chickens, etc. Starches and sugars should not be eaten by those suffering ff'om rheumatism. Avoid coffee, eggs and all dark or red meats, especially beef, and use no alcoholic liquors of any kind, in case of kidney disorders, but drink plenty of good, pure water. SIMPLE REMEDY FOR SUMMER COMPLAINT. A teaspoonful of prepared powdered charcoal stirred thoroughly into a glass of water and taken after each meal will cure the most obstinate case of summer trouble. Sweetens the stomach and corrects indigestion, ONIONS — A GREAT PURIFIER. Raw onions eaten freely two or three times a day are said to be an excellent remedy for gall-stones and gravel by absorption; also splendid for the kidneys and rheumatism, — young . onions, of course, are preferable in spring and summer, and Bermuda and Spanish onions in winter season. 457 Wedding Anniversaries 1 sj COTTON 2NP PAPER 3RP LEATHER 3™ WOODEN 7TH WOOLEN lOIH TIN 121? SILK&LINEN 15 H? CRYSTAL ZOll CHINA 25™ SILVER 30™ PEARL 40™ RUBY 50 ™ GOLDEN 75™ DIAMOND Oqplflit, Itoe.bf Wa. H. Ul. ♦^^^^ S?H^SW455IHfl8!S!B8WSSt!S5!aS9W3K5SSW^^ a Edited by IDA LEWIS MASON, Special Teacher of Sewing in Chicago Schools. Department 32. DOMESTIC ECONOMY means more than merely saving money in man- aging the household. It means, also, the spending of money judiciously, the saving of time and labor, and , conducting the affairs of the home to the best possible advantage. This department, therefore, treats not only of economical household management, but also crochet work, embroidery, plain and fancy sewing, knitting. The Modern Kitchen, Foods for Each Month, Don'ts for the Kitchen, The Laundry, and Household Expense Accounts. Domestic Economy, that branch of Domestic Science which treats of the economical and skillful management of household af- fairs, is based upon scientific knowledge and practical experience. Domestic Science is now being introduced into the grammar schools and many of the high schools, which should have a good influence in leading young women more correctly to estimate the importance and dignity of household economics. Health is the first and most important consideration of Domes- tic Economy. It is true, the comfort and prosperity of the home largely depend upon a good and wise use of the money provided for its maintenance; but neither comfort nor prosperity can be enjoyed in any household without good health. The guiding principles, therefore, in the management of the home should be founded upon strict attention to hygienic laws. Th? actual thinp t9 be studied in Dom«sti? §9if?i?^ ar? tH? 4§9 460 DOMESTIC SCIENCE COOK BOOK daily necessaries of life. The first and most essential is food — its varieties, digestion, preparation and uses; for the health, happi- ness and contentment of the home depend largely upon the knowl- edge of the good and bad qualities of foods, and how to select and prepare them in accordance with the laws of health. Domestic Economy teaches how to spend money as well as how to save it. Mere parsimony is not economy, and the woman who is close or stingy is not always economical. There is a true economy and a false economy. Domestic Science enables the housekeeper to distinguish the true from the false. Warmth, Light and Clothing. — ^True economy provides a suf- ficiency of warmth, clothing, and light, knowing that stinting in any of these items will either lead to forced expenditure in other directions or in the doctor's and optician's bills. Repairs. — True economy keeps everything in the house in a state of careful repair ; false economy saves this small outlay, but ultimately is put to the greater expense of either buying new goods or paying for more costly and extensive repairs. Table and House Linen. — True economy keeps the stock of house and table linen replenished; false economy saves this ex- pense, but when all is fallen into a condition of extreme shabbiness it is put to the excessive outlay of buying a whole new stock in- stead of replacing the necessary articles from time to time. Tools. — True economy provides proper tools and appliances for household work, whereas through false economy time, pa- tience, and temper are lost in attempting to manage without them. Materials. — ^True economy buys only good materials, whether in clothing or food ; false economy buys cheap goods that most always prove to be unsatisfactory, or in the case of food are not wholesome. False economy buys articles at sales merely because of. cheapness. In this way much money is frittered away, and the goods that have been so purchased rarely prove .useful. Savings. — ^True economy saves money and invests it in some safe and profitable way as a provision for the rainy day. False economy spends all its earnings without obtaining real comfort, as what it saves by parsimony in one direction it is compelled to spend in another, proving "a penny wise and a pound foolish." DEPARTMENT 33 461 HEAT ECONOMY. If health and life are to be sustained with the least waste of vitality and force, it is important that a degree of uniformity should be maintained in the temperature of the home. The temperature of the human body is invariably the same, between that of 98 and 99 degrees Fahrenheit, the difference under normal conditions being unimportant. The human body possesses its own power of regulating the temperature. Should the outer air be extra cold, then the proc- ess of oxidation is carried on more quickly, more food is con- sumed, and more heat is produced and the temperature is thereby maintained. If the air is extremely hot, much of the blood ia carried to the surface of the skin, considerable perspiration is secreted and passes to the surface of the body, where its evap- oration lowers the temperature, and maintains its normal heat. But both processes are wasteful and if used constantly would consume the food and energy that are required for other purposes. The extra amount of food needed in the first case would make greater demands upon the digestive organs, and therefore leave less margin for brain work, while the excessive loss in the second case would weaken the system. Therefore it is necessary to secure a medium in the temperature of the home. Air is a much poorer conductor of heat than water is, and can therefore be borne much cooler, so,- while a temperature of 60 degrees would be found unpleasantly cold in a bath, it is generally considered as t^e point of comfort to the body when exposed to the air. Great individual differences are noticed with different persons, some requiring a much warmer atmosphere than others. As a rule, children require a warmer atmosphere than adults, for the relative amount of surface -whereby the body loses heat is greater in a child, therefore heat leaves the body more rapidly. Old people and invalids require more warmth than the average healthy adult^ because the vital processes in the body j)roceed more gradually, hence they cannot take the necessary exercise for maintaining vital heat. An atmosphere of from 55 to 60 degrees 463 DOMESTIC SCIENCE COOK BOOK within doors is usually regarded as the best for healthy adults and from 60 to 65 degrees for old people, invalids and children. One's feelings are unreliable for ascertaining the temperature of a room, because heat and cold are relative terms. A room that would appear warm to a person coming in from the cold outer air, would seem cold to one who had been cooking over a hot fire. Often a room is pronounced "hot," when, as a matter of fact, it is only close and stuffy. A thermometer, therefore, should be hung in the room where the average degree of heat can be ascertained. CROCHET WORK. A small hook of ivory, steel or wood (called crochet-needle) is used for doing crochet work, by means of which most beautiful designs, in various col- ors, may be worked with the greatest facil- ity. Threads of linen, cotton, worsted, and silk are all suitable materials for this kind of hand work, but the purpose for which it is intended must neces- sarily determine the choice. Crochet may be divided into plain single crochet, plain double crochet, plain stitch open crochet, and open crochet with one, two, three or more stitches. Mode of Working the Crochet Stitch. — Make a loop, and with the hook draw the thread through it, thus forming another loop ; through this second loop draw another loop, and so on ; moderately tightening each, as it is drawn through, until a chain of sufficient length be made to serve as the foundation for the article intended to be worked. Pass the hook through the last loop of this founda- tion, and, catching the thread, draw it through, repeating the same at every successive step ; then return along this row, and, in a simi- lar manner, form a second, A repetition of this process, alter- Crochet Stitcbing. DEPARTMENT 33 463 nately backwards and forwards, from right to left, and from left to right, will give the first lesson. The work will be the same on both sides, producing by turns, one raised, and one sunken row. The foundation of crochet work is called a chain, and is formed by a succession of loops drawn one through the other. The Different Kinds of Crochet Work. Plain Single Crochet. — Where one loop only is made on the crochet needle and drawn through each stitch. It is lighter and thinner than double crochet. Plain Double Crochet. — ^Where two loops are kept on the needle and the thread drawn through both, before the stitch is finished. This is the crochet stitch generally practiced. Double Stitch Crochet. — Both meshes of the chain are taken It is principally employed where extra thickness is required, but is not suitable for working patterns. Plain Stitch Elastic Crochet. — Worked alternately in rows backwards and forwards, from right to left and from left to right, always taking the under mesh of the chain. Plain Stitch Open Crochet. — Composed of chains, of five stitches each in length, forming loops, each stitch being crocheted to the center stitch of the corresponding loop in the preceding row. Open Crochet. — Worked (as nearly as can be described) as follows: Make a chain of the length required; work one plain stitch at the beginning. Bring the thread round the needle, and pass the needle through the first loop of the chain ; through this bring the thread, which makes three stitches on the needle ; draw the thread through the first two stitches, which leaves two on the needle ; then draw the thread through these two, which leaves one on the needle ; through this one make one plain stitch. Put the thread over the needle, and bring it through the third loop of the chain; the three stitches, as before, will now be found on the needle ; draw the thread through the first two, which leaves two on the needle ; draw the thread through these two, which finishes the stitch, and leaves one upon the needle as before. The plain stitch that is then made between the two double stitches, allows for the Stitch which was passed in the chain, and leaves an open space, '464 DOMESTIC SCIENCE COOK BOOK Double Open Crochet. — Similar to the open crochet stitch, but varied by making the two long stitches together; this is done by omitting the single stitch, and passing the needle through the next loop of the chain, instead of missing one stitch ; thus producing two stitches together, and then an open space. EMBROIDERY. Origin. — The art of embroidery, or producing devices on tex- tile fabrics by means of needlework, is of very ancient origin. The Greeks attributed its invention to Minerva, but it has been proved that the art was introduce^ into Greece from Persia. The Egyptians, Babylonians, Medes, and Persians all excelled in it.. Embroidery should not be confounded with tapestry. The essential distinction between the two is, that tapestry is the high- est development of the art of weaving, wherein patterns, designs, and pictures, rivaling in finish and effect th? finest paintings, are produced by a manipulation of the threads forming the weft of the woven texture in the process of weaving, while embroidery is a working of threads upon an already complete textile, so as to form patterns, designs or pictures. Modern imitations of fine ancient tapestry are sometimes pro- duced in embroidery work, but are far inferior to the original. • Materials. — ^The most expensive materials upon which em- broidery is worked are silk, satin, velvet, plush, tissue, and gold and silver cloth. Among cheaper materials are linens of various degrees of fineness, crash, sateen, scrim (a strong cotton or linen cloth for curtains) , serge, and canton flannel. Crewels (slackly twisted yarns) are used for working on linen, serge and flannel. Tapestry yarn is much thicker than crewel, and is useful on coarse fabrics. Embroidery silk is preferred for silk, satin, or fine materials of any kind. Plush is the most elegant and effective material for banners, draperies, and covers. It always answers better to use good fabrics, threads and im- plements. A design worked on good linen will be much more effective when finished than the same thing carried out on com- mon silk or satin. Good needles are all but indispensable. Not only are they easier to work with because the points are better, DEPARTMENT 32 466 but the eyes are generally of a more convenient shape and have not, moreover, the tiresome habit of fraying the thread, and finally breaking it, which characterizes the cheaper kinds. Frames. — When working on a frame, either of the small ring type or the oblong shape, it is well, if possible, to use one with a stand. The plain flat frames are not very easily manipulated by an inexperienced worker, and often force the worker to sit in positions which become after a time somewhat trying. Stitches. — Laid work and applique (pronounced ap-li-kay) should be worked on a frame, as should also fine satin stitch. Other stitches can mostly be carried out satisfactorily either way, but chain stitch, button-hole, and the stitches belonging more peculiarly to fancy work can generally be worked more quickly while in the hand. Tent Stitch. — The most elementary stitch is perhaps the "tent stitch,"- which is simply a little diagonal stitch taken from one thread of the canvas or linen on which it is worked to the next. Cross Stitch. — The cross stitch is composed of two diagonal stitches crossing one another, and covering as a rule a little square of nine threads (three in each direction). Care should be taken in working this stitch always to work the stitches the same way. In working a solid pattern in cross stitch, it is quicker and better to make a whole row of stitches going one way, and then come back and cross them. Half-cross stitch is worked by carry- ing a thread across the middle of the row to be worked and cross- ing this by a single diagonal stitch. Herring-bone Stitch or Cat Stitch. — A kind of cross stitch, made of rows of diagonal stitches, for a description of which see Sewing, page 468. Cushion Stitch. — Another effective stitch worked on the lines of the mesh is the "cushion" or florentine stitch. Worked in diagonal rows. Make a straight stitch extending over six threads of canvas, then bring needle out beyond the next thread three holes higher up than it was put in, and continue in the same way. Plaited Stitch. — 'Consists simply of two rows of diagonal stitches, sloping in opposite directions, and coming to a point in the center. Beginning at the lower edge of the work, make a diag- 466 DOMESTIC SCIENCE COOK BOOK onal stitch from left to right (upwards), covering four threads, and bring the needle out again immediately below where it has been put in and two holes lower down, then make another diag- onal stitch (upwards again) from right to left, and put the needle in on the same thread that it was brought out on for the original stitch but six holes higher up. Then bring the needle out again on the lower edge of the work in the hole next, or next but one to the one where work was begun, and continue. Satin Stitch. — Consists of a simple straight line, and can be worked in two ways, i. e. by bringing the needle out at the oppo- site side of the work from that on which it was put in, so that there is as much silk at the back as on the front ; or by bringing the needle out again a little lower down than where it went in on the same edge of the work, so that there is only a small vertical stitch at the back. This last is often called surface satin stitch. Magic Chain Stitch, — The method of working this stitch is as follows: Take two different colored threads in the needle, say one yellow and one red ; begin by keeping the red one under the left thumb and under the needle and let the yellow one lie to the right, out of the way; pull the needle through and there is the red stitch. For the next loop, keep the yellow thread to the left under the needle and let the red one lie to the right; pull the needle through and there is the yellow stitch. Stem Stitch or Outline Stitch. — The stem stitch is very simple. It is just a single long stitch forward, and a short one backward, and then another long in advance of the first. Embroidery Buttonhole Stitch. — ^Run a straight or scalloped line at the edge of the material and commence to work from left to right. Bring the needle up from the back of the material, put it down into the material over the run line, and bring it up under that line, and draw up with the needle over the working thread, so that a loop is formed on the material. Continue to make these loops along the line, put the needle down above the run line, and close to the stitch last made, bring it up under the run line, and take up the same amount of material at each stitch. Split Stitch. — Is a variety of stem stitch, but in bringing the needle up through the material, it is passed through the embroid- ery silk or crewel. " DEPARTMENT 32 46T Feather Stitch. — Feather stitching is considered one of the easiest of the ornamental stitches to work and is also one of the slowest and most effective. It is durable and makes a pretty finish for all kinds of sewing, although it especially is appropriate for underwear and for babies' clothes. On cotton fabrics it is worked in embroidery cotton and in silk, wool or flax. The stitch is worked on the right side of the material, towards the worker, and the needle is taken alternately on the right and left side of the pattern and the cotton from the last stitch must be carried under the needle so as to form what is known as a loop stitch. To carry the thread under the needle is the most essential point in the whole stitch. The stitches are taken so that the top of one stitch will be on a direct line with the bottom of the preceding stitch. It is not necessary in every case to count the threads, as the distance can be gauged cor- rectly enough with the eye. Feather stitch. Place a knot on the end of the thread and («'"«'« ^'^^ S''^^'- stick the needle up from the wrong to the right side so as to bring the knot on the wrong side. Now, holding the work towards the worker, take a small straight stitch, the top point of which will be on a direct line, but about a quarter of an inch to the left of the point from which the start was made. Before pulling the needle through carry the thread under it so as to form a thread that slants diag9nally from the bottom of one stitch to the bottom of the next. Take the third stitch in the same manner, a quarter of an inch to the right of ±he second stitch or directly under the first. Drawn Work consists in drawing out the threads of linen, and working designs, or 'filling in the sort of lace foundation thus made with whatever stitch one pleases. Appropriate for tidies, and for the bordering of pillow shams, spreads, and curtains. Outlines.— When working outlines, great care should be taken to keep precisely the line of the pattern, and to keep the thread to the left of the needle. Leaves and flowers of conventional de- 468 DOMESTIC SCIENCE COOK BOOK signs, should be nicely drawn or stamped before beginning work. Applique (pronounced ap-li-kay') Work is simply transferred work. Cut out pretty figures from damask or cretonne, or the best parts of old and worn embroideries, and stitch them securely on a foundation of lace. One of the prettiest kinds of applique work is that of cutting groups of flowers out of cretonne chintz, and laying them on black satin. The edges are fastened down with button-hole stitch, the petals of the flowers are worked in crewels, and the leaves veined with embroidery stitch. SEWING. IMPORTANT: To do good sewing, it is essential to have suitable materials or implements with which to work, and a brief description of each follows : NECESSARY MATERIALS : Shears, needles, thread, thim- ble, emery, pins, beeswax, tape measure. Shears.— Suitable shears are a necessity if the garments are to be cut properly. Those with long sharp blades are the best. The ones having blades less than six inches long are called scissors. Scissors are good for cutting threads, but when a garment has to be cut, shears are necessary. When cutting a seam never quite close the blades as a notch is likely to occur. Every sewing basket should have both scissors and shears — ^buttonhole scissors, (short cutting-edged) however, are not absolutely necessary. Needles. — The different kinds of needles are sharps (the long- est and slenderest needles), betweens (short and thick needles), blunt or ground-downs (needles shorter than sharps), crewel, milliner's, darning, leather and raffia or blunt needles. For young sewers the ground-downs are excellent, as they do not bend or break easily. More experienced sewers prefer sharps, a longer needle. Tailors and workers on heavy cloth prefer the ground-downs or betweens, short and thick needles. The milliner's needle is long and is considered good for basting. A bent or blunt needle should never be used in sewing. Needles range in size from No. 1, the coarsest, to No. 12, the finest. The needle should be selected according t« the quality of DEPARTMENT 32 469 cloth and thread to be used. Numbers of needles and thread used on cotton cloth : Thread Nos. 30, 36, 40, Needle No. 7. Thread Nos. 40, 50, 60, 70, Needle No. 8. Thread Nos. 80, 90, 100, Needle No. 9. Thread Nos. 100, 110, 120, 150, Thread No. 10 or No. 11. One fault of many sewers is the using of too coarse needles and thread; which is sure to make the work untidy, no matter how carefully the stitches are made. Thread. — ^Thread is made of cotton, flax, silk and wool, but the one most important for ordinary sewing is the cotton, and only the best brands should be used. There is no economy in buying cheaper grades of thread as there is less thread on a spool and the quality is not good. The best is the cheapest. Thread runs more smoothly if the end hanging from the spool is put into the needle — the needle threads more easily if the thread is broken or snapped off, but should always be cut from the work. Thread of about an arm's length is a good measure. Fine thread must be shorter than coarse thread. Thimbles. — ^These useful little implements were originally made in England about two hundred years ago by John Lofting. At first they were made of iron and brass but now are made of gold, silver, ivory, celluloid and aluminum. Formerly, they were worn on the thumb and called "thumb-bells" from which the word "thimble," is derived. No one should sew without a thimble. Emery. — The emery bag (a small case filled with emery) is used to keep the needles well polished. Pins. — A fine, sharp-pointed English pin is the best, and a paper should be kept in a convenient place. Every seam should first be placed carefully, then pinned — ^the pins placed at right angles to the seam to avoid drawing one side more than the other. After the seam is pinned it should be basted. Beeswax comes from the cells of the honey-comb, and is yel- low, unless it has been bleached. A little cake of it is useful to the seamstress. Thread drawn lightly over the wax will not kink and is more durable; too much wax soils the work. All gathering threads should be waxed to keep the gathers in place. 470 DOMESTIC SCIENCE COOK BOOK Tape-line is often necessary in order to get an exact measure, therefore should form a part of the outfit. Some are thirty-six inches long, but the ones sixty inches are better. The divisions are calculated in inches ; the inch, the half, quarter, eighth and the sixteenth. The beauty of the sewing depends upon the evenness and reg- ularity of the stitches, and great care must be exercised to keep the work clean and fresh. The cloth should be folded, never crumpled and each piece, no matter how trifling, should be invari- ably kept neat. The hands should always be clean. The first important step for the beginner to learn is how to hold and use the needle, and a course of finger exercises should be taught and practiced for ten or fifteen minutes during every lesson. STITCHES: Divided into Practical and Ornamental. First, are considered the practical stitches and then the application to garments, beginning with the simplest, and continuing with the ones that are most necessary. Basting consists of temporary stitches used to hold the cloth in place and to serve as a guide line to the permanent stitches. They must be very carefully placed to secure the best result in sewing. There are iour varieties used in the ordinary sewing. (1.) The even, having the stitches the same length on both sides and used for particular work, as seams of waists, etc., the stitches may be one-fourth of an inch or less ; (2.) Uneven bast- ing — one-eighth by one-half inch. This may be used for hems. Take one stitch at a time and be sure both folds are held to the outside. For seams the uneven basting may be one-eighth by three-fourths of an inch. (3.) Long and two or three short stitches : This variety of basting is used to hold crepe, mohair, lace and any thin or wiry goods, as it holds much better than the un- even. (4.) Diagonal : This basting is used to hold a lining to the outside and is sometimes called "tacking." The stitch on top is slanting an inch or more long, and on the under side the stitch is one-fourth of an inch long and vertical. This basting is used also on velvet and should be worked with silk thread. Basting is generally best placed below the stitching about one- DEPARTMENT 32 471 half inch from edge. Many like it above the sewing one-eighth inch from edge, but in loosely woven goods, this is apt to pull out the threads. In an The Four Varieties of Basting Stitches. over-hand seam the basting should be only one-eighth inch below edges. All basting threads should be cut every two or three inches when removed. It is not necessary to baste as closely for ma- chine as for hand work. Seam Stitches. — ^The next stitches after the basting to be con- sidered are the stitches used in making the seams. There can be no absolute rule as to the width of seams, all depending upon the material to be sewed. For white work — muslins — a good rule is one-fourth inch seam which, unless the cloth is sleazy, is sufficient for strength. The stitches in the order of their power to bear strain are : running, combination, half-back, back, over hand. Running stitches are similar to even basting but are very small, abojit one-sixteenth of an inch in fine work, a small knot concealed at the beginning is allowable but no knots must be used along the seam. Join by oversewing a few stitches and a back stitch. Hold the work between the thumb and fore-finger of each hand and have the cloth smooth between the thumbs. The needle should be pressed against the thimble opposite the finger-nail. With a swift motion of the right hand run or shake the needle through the cloth, making fine stitches of even length. It is not necessary to take the needle out often. Shove the cloth back, off the needle. Fasten the thread by taking two back stitches. Combination is made by taking two or three runs and a bacK stitch, and is used where greater strength is required than in the running stitch. Half-back is made by taking a stjtch about one-eighth of an inch long and placing the needle back one half the distance and bringing it out twice the length of the stitch. It has the appear- 472 DOMESTIC SCIENCE COOK BOOK ance of running on the right side and of the back-stitching on the wrong side. It is stronger than the combination stitch. Back-stitching, sometimes called "machine stitching" or simply "stitching," made by taking a small stitch and placing the needle back to the beginning every time. It looks like machine work and is the strongest stitch, used where great strain is likely to come. Over-hand or Top Sewing or Top Dev^dng, a seam-stitch used where two selvages are to be joined. Sometimes the raw edges are folded back and over-sewed. This makes a strong seam and if well made is perfectly flat. It may be sewed on the right side or the wrong side and is used in sheets, pillow cases, patches, ruffles and gores, and the stitch is taken straight if sewed on the wrong side and slanting if sewed on the right side. This brings the thread parallel with the threads of the material. Use no knots in overhanding, but sew over the ends of the threads. Finishing Stitches. — ^After the practical stitches come the fin- ishing stitches, without whiph no seam can be neatly finished. They are : Over-cast, blanket, cat-stitch and feather-stitch. Over-casting used to keep the raw edges of a seam from rav- eling and is a variation of the Top sewing. It may be made from right to left or left to right, but it is easier to keep the threads even if made from left to right. Over-casting consists in taking slanting loose stitches over the raw edge of cloth. The depth depends upon the material, usually an eighth of an inch is enough. The stiches should be twice as far apart as they are deep, the slant being about 45 degrees. Do not use a knot but leave an end over which the first few stitches can be taken to fasten. Blanket-stitch, also called the Embroidery button-hole stitch, has many variations and is made from left to right. One variety is used in place of an overcast to protect raw edges of seams. More easily made pretty and even, than the overcast. Cat-stitch, also called herring-bone, is used on flannel seams and patches to hold down and protect an edge where it is turned only once. It is made from bottom to top, always taking the stitch, by pointing the needle toward the sewer and working out- DEPARTMENT 33 473 Even Feather Stitcb. ward, alternating from left to right of a given or imaginary line. Feather-stitch or Briar-stitch. — Begin the stitches at the top and always work toward the worker; there are many varieties, single, double, and triple, and are used in many places for decoration, but only as a finish on hems and seams in flannel. In the feather-stitch the needle may lie parallel with the thread or slant- ingly with it, for style and variety. SEAMS : A seam is a line of stitching that joins two pieces of cloth. There are several kinds, namely: plain, pressed, French, felled, lapped or hemmed, the slot-seam, and the flannel seams — ^plain and Dorothy. Plain seam is made by sewing two edges together and over- casting them. Pressed seam is a plain seam pressed open, having both edges protected by overcasting. French Seam. — A French seam is first sev/ed on the right side as near the raw edge as possible. Then trimmed evenly and turned on the wrong side and sewed again. Care must bje taken to cover the first seam. The French seam should not be over one-fourth of an inch wide when finished — less is better. This seam is used on waist seams, and skirts of thin material, but not on underwear. Felled Seam. — This is a flat-seam and is made by holding the piece farthest from the sewer one-eighth of an inch above the other, baste one-eighth inch below the iiarrow edge and stitch on the wide side. Fold the wide edge over the narrow and hem flat. This seam should be used on all underwear coming next to the body. Sometimes the edges are basted evenly and the one near the worker trimmed off one-eighth of an inch. It is best to begin at the wide end of any bias seam and work with the grain to pre- vent fraying. Lapped or hemmed seams are made by turning one fold on the right, the other on the wrong side and placing the folds over 474 DOMESTIC SCIENCE COOK BOOK each other, the edges being hemmed down flat. This makes a seam alike on both sides and is good when piecing the plain part of em- broidery and in any place where both sides are likely to show. If possible, make this a narrow seam — when used in flannel ; the edges should not be folded but Cat Stitched with fine thread on each side. Flannel seams. — The plain flannel seam is about one-fourth of an inch wide made on wrong side, is carefully pressed open and Cat Stitched with fine cotton thread on both sides. The right side of the seam is pretty with a row of briar stitches made with em- broidery silk. The Dorothy seam is made on the right side, pressed open and covered with a silk ribbon of the same color which is cat or briar stitched on both sides. The seam should not be over ^ inch wide when finished. The Over-hand or Top sewing or Top Dewing has already been described under the head of Overhand Sewing. HEMS, CURTAIN : A hem is made by folding the edge of the ' goods twice. The first fold should be, if parallel with the warp, about one-eighth of an inch wide, if parallel with woof one-fourth of ain inch wide. Turn the first fold to a thread of the goods and be sure it is perfectly straight, for if the first fold is uneven the second is sure to be. The second turn should be measured with a card-board measure the desired width. The hem should always be folded towards the worker and held in the same way for the sewing. The stitches should be Correct Podtioii of Needle and Fingere in MaSing Hem Stitch. clantinp- and "small — only taking through the folds and two threads on the outside. There is no strain on a hem and deep stitches are unnecessary. DEPARTMENT 33 475 Wiry cloth and bias edges necessitate basting the first fold also. Much of the beauty of the hem depends upon the fineness of the needle and thread. The thread should be as fine as the thread of the material. The needles should always be pointed at the same angle and toward the left thumb. Faced Hem. — Made when the garment is not long enough to fold up for the regular hem. A bias or a fitted facing should be^ used if the edge is circular as on the bottom of a gored skirt. The right side of the facing is basted to the right side of the garment sewed with one-fourth inch seam. Turn the seam, press the joining and baste close to the edge. Turn the raw edge of facing and proceed as in the ordinary hem. Extension hem is used where the entire width of the hem has to be added. Cut a piece of cloth, twice the width of the desired hem. Sew edge of facing to right side of the garment. Crease the other edge, fold back on itself and baste exactly upon the joining seam and hem or stitch. Used to lengthen skirts or in plackets. Rolled hem is used only on very fine goods, and is made by holding the wrong side of the material next to the worker. Roll a short distance at a time, ^ using the left thumb and fore- finger. Use fine thread, keep the hem narrow, round and fine. French hem, used on table linen and towels, and is sometimes ■called the damask hem. It is made by folding an ordinary hem back on the right side and over handing with fine stitches. The stitches must run parallel with the threads of material so they will not show — open hem crease with thumb. Flannel Hems. — Flannel must be treated quite differently from cotton, owing to the felting properties of the wool. Flannel hem , is folded but once and the raw edge is cat-stitched firmly, with fine thread. A good plan is to decorate the outside of hem with some fancy stitch. Sometimes this hem is folded on the right side and decorated. Selvages should always be taken off if they come on edge of a hem as they will pucker in laundering. GATHERING : Cloth for gathering is usually cut in such a way that the gathering threads will run parallel with the woof threads and across the warp threads ; thus making the cloth lie in soft folds. Take a thread the length of the section to be gathered 476 DOMESTIC SCIENCE COOK BOOK and put in a row of running stitches, the size depending upon the material gathered, about one-fourth of an inch from the raw edge. Always use a rather coarse, single thread, and put in two rows about one-fourth of an inch apart. In each row the stitches must be the same in size and position. -Divide the band and the part to be gathered into halves, quarters and eighths if necessary, so that the gathers may be arranged evenly. Pin the right sides of the band and garment together and adjust the gathers, then baste very carefully with fine, even stitches, exactly on the upper row of gathering, holding the gathers next to worker. Sew with half- back stitches on the basting. Do not use coarse thread for basting as these stitches are not removed. Stroking. — Gathers in cotton goods should be stroked or laid. This is done by 9h 1 p»id ] ACCOUNTS Sun. Mon. Tues Wed. Thur. Frl. Sat. Weekly 1 Totals II J- «• ( 30 Croceri«S sr /, •SO /. sa /. /o so .2 oo 7. cs . /o «o A OS Meats .^-f oo 3s 3o aa /. 00 Ji. to IS «« J *f Milk /o /J" £o /O lo 30 ?-r 3. 'K> Fuel-rl-iOM a. 00 Va-ter .. 1 so Clolh.rxS 1. ■iio 1. io * OJ Service Ken"^ Lunches £0 iO J.0 JJ Jo 30 1 ■IS Taxes tf Ins. F-urnilure ■ PortorjW1«*icmc oo JO Am»j.n-.nf IS 30 ss Church 1. 00 1 00 CS8.ri 7S Church. /. 00 zs JO 3S i-o a. 3o Charity iS £J- SO SupdztY^cVool ao 3.0 io a.o O-O 1. 00 Jr\cin^€i/n^/a^ , yCW W .■ll>c4>' Ji^/f ^laa€^A//i%yxA INFORMAL INVITATION FOR DINNER. t^ms/. /^i^«««««^ tS^S-^iflW^^WW^^WAf -^ "^.00^. J^/Ar& INFORMAL DINNER INVITATION FILLED OUT. 60 INFORMAL ACCEPTANCE. FORM OF ADDRESS. B03 ^cU? Wnny^r" SPECIAL DINNER INVITATION. CARD OF REGRETS (NOT CONSIDERED GOOD FORM). 6U4 ' T^^TiGy ALPHABETICAL INDEX Page Accounts, household expense 496 A la diable, sauce.. 138 Allemande sauce ....123 Almond sponge 197 cream cake 260 cookies 291 jumbles 294 milk i 347 Almonds 396 burnt 369 salted 369 Anchovy sauce 134 Angel cake 269 Angel's food 369 Anniversaries. wed- ding 458 Applique work 468 Apple, baked 185 baked, tapioca 189 butter 315 cake 373 cake, Dutch 274 charlotte 189 custard or pudding 393 dumpling 188 fritters , 298 jellied 311 pies 282 parings 313 pudding 188, 392 salad 149 saUces 130 soup 38 Apple and strawberry- jelly 311 Apples 393 and rice 189 jellied 211 spiced and. pickled. 311 Arrow root 350 Artichokes 168 Page Artistic cooking 329 Asparagus 169 cream of 34 heads a la Duch- esse 336 soup 24 Aspic (meat jelly).. 125 Bacon and egg balls. 342 Bacon, boiled 92 and tomatoes 325 fried 92 surprise 242 Baking powder 346 Balls, beef soup 36 bacon and eggs ...343 chicken 36 codfish 44 forcemeat 36 marrow 34 noodle 35 pop corn 374 potato 161 Bananas and eggs ..335 Bananas, baked 186 surprise 339 Barley water 345 Bass or Bluefish boiled 47 Batter, fritter 297 Bavarian cream, choc- olate 2I5 peach .315 vanilla 314 Beans 171 Boston baked 173 Lima 171 string ...171 string, French style 336 Bean salad 146 soup 31-23 soup, ideal 381 Bear and buffalo 117 605 Page Bearnaise sauce 133 Bechamel sauce 122 Beef, iiow to select and treat 71 Beef a la mode 74 balls 36 braised 74 broth 343 broth, English 13 cakes 80 corned 78, 79 creamed 80 Filipino 81 fillet of 77 fillet of a la God- ard 330 hash 78 hash, corned beef.. 319 kidney 79 loaf 81 pot roast, German. 75 roast 72, 384 roast, left over 323 salad 148 Scotch roll 75 soup 382 spiced 80 stew 76 stew, Pichelstein. . .319 tea 343 tenderloin steak. . . 73 tongue, boiled 78 baked 79 vegetables s e rved with 154 Beefsteak 72 pie 76 toast 77, 78 Beef tongue, baked (au gratin) 79 boiled 78 60(3 ALPHABETICAL INDEX Page Beer, ginger, hop, spruce 361 good root 360 Beet greens 174 Beets 173 Beverages Household Drinks. 352 Bird's nest salad. ...146 pudding 196 Biscuits, baking pow- der 250 beaten 250 bread and light 388 cheese 251 dessert 251 excellent 389 light 250 quickly made 251 raised ...; 250 soda 250 Bismarck's f a vorite breakfast dish 319 Blackberry cake 259 cordial 351 pudding 192 wine, home made. .358 Black pudding 198 Blanc mange 207 banana 208 calf's foot 343 chocolate 207 chocolate No. 3... 208 Bloater fritters 56 Blueberry or black- berry pudding ..... 192 Bluefish or Bass, boiled 47 or Shad, baked.... 46 Bluepoints on the shell 64 Boiled cabbage 166 beef tongue. .... 78 cauliflower 173 cod 42 dinner. New Eng- land 318 eggs 233 fish 39, 53 fowl and rice 106 ham 91 Page Boiled leg of mutton 96 lobster 58 potatoes 156 spareribs, salt 90 whitefish, Macki- nac style 47 whitefish, salt 53 Boiling, general hints on 441 Boston baked beans.. 17! brown bread 247 sponge cake 267 Bouillon 17 chicken 14 Brains 183 forcemeat of 183 lambs, a la Itali- enne . , 333 stewed 183 Braised beef 74 calf's liver 86 leg of mutton 94 veal 83 Brandied peaches. .. .316 Brandy sauce 202 Brazil nuts 376 Bread 243-256 and light biscuits. .388 baking powder 246 (best 388 biscuits 250 Boston brown .... 247 corn 248 corn. Southern 249 corn, steamed 254 gluten 248 Graham 346-7 oatmeal 248 rye 248 salt rising 244 sauce 131 whole wheat 247 yeast 243 Bread cake 271, 275 Bread dough 243 Bread sticks 856 Bride's cake, young. .359 Bride's Department. 381- 393. Page Bride's salad 386 Brook trout 49 a la Meuniere 50 Broth, beef 13, 343 chicken 14 eel 343 mutton 13, 342 Scotch 342 Brown bread coffee. 349 Brownie's food 273 Brown stock gravy. .135 Brussels sprouts .... 168 Buckwheat griddle cakes 300 Buffalo, bear and.... 117 Buns, Spanish tea. .. .352 hot cross 252 Butter, drawn 123 compounds 133 sauces... 123, 134, 203 Buttermilk, mulled.. 347 Butterscotch 369 Cabbage 166 and mutton stewed 97 au gratin 166 cold slaw 337 cooked in milk 166 corned beef and... 79 red 168 salads 143-44 sauerkraut 167 stuffed 167 Cabinet pudding 199 Cake, almond cream. 260 atigel 369 angel No. 2 270 angel's food 269 apple 273 apple, dried 273 apple, Dutch 274 blackberry 259 bread 271 bread, German 275 brides, young 259 brownie's food 273 cheese 274 chocolate 260 chocolate layer 390 Christmas 261 coffee, German 274 ALPHABETICAL INDEX 5Q7 Cake confection 377 corn starch 277 cream 271 date 266 devil's food 261 extra fine 269 Dutch peach 272 Easter, wavy 374 fig 390 fig 365 fruit 263. 264 fruit, delicious 389 fruit, economical. .264 fruit. Mother Washington 264 German coflfee . . . 274 gingerbread 275 ginger, soft 376 golden 270 griddle 389 groom's 391 hickory nut 372 imperial 371 jelly roll 277 Lady Baltimore. . .268 layer 257 layer cake filling.. 258 layer cake frosting. 258 lunch 361 marble 270 molasses 376 nut 273 one-egg 268 peach, Dutch 372 pecan 272 plum, rich 366 potato 376 pound 263 raisin 365 roly poly, orange. .377 Santa Claus 363 silver 370 snowflake 270 spice 263 sponge 266 Boston 267 honey 367 hot-water 268 1775 267 Page Cake Stoake's 268 the groom's 391 veal heart 83 walnut 272 watermelon 271 water 367 white 390 white 267 widow's wedding.. 260 young bride's .....359 zula 273 Cakes, Fillings 258 Cakes, spider corn. .254 Calf's foot b 1 a n c mange 343 Calf's foot soup 13 Calf's head a la vin- aigrette 184 Calf's liver, braised.. 86 fried 86 stewed 86 Cambridge sauce 135 Candied fruits 364 Canapes 336 Candy and candied fruits 364 almonds, burnt ...369 almonds, salted ... 369 butterscotch 369 candy, cream 373 candy, cocoanut. 373-74 candy coloring 366 candy, Colorado cream 373 candy, molasses ... 373 candy molds 367 candy, nut 373 candy, potato ...... 371 candy, sugar 374 caramel 367 caramel, almond. .367 caramels, chocolate.368 caramels, maple .-367-68 caramels, opera 367 coloring 366 crackle, peanut. . . .374 creams, California. 3 68 creams,- French 368 drops, cocoanut 373 Paee Candy drops, lemon 372 fondant 365 fruit, glazed 375 fudges 371 marshmallows . . . .372 marchpane 370 molds for 367 nougat 369 nougat, soft 370 peel, lemon or or- ange, candied 375 pop corn balls, can- died 374 pop corn balls, Co- ney Island 374 pop corn,: crystal- lized 375 sugar 374 syrup 365 taffy 372 taffy, chocolate ...372 Caper sauce 134 Caramel 367 Caramels, chocolate.368 maple 367 opera &67 Caramel coffee 349 Caramel sauce 203 Cardinal sauce 125 Carp, German 54 Carrot coffee 349 croquettes 335 pudding 196 Carrots, stewed 172 Carving ...447 Catarrh, remedy for. 456 Catsup, cucumber. . .308 cucumber No. 2... 309 gooseberry 308 grape 309 plum 309 tomato ,_^.308 Cauliflower, baked. . . 173 boiled 173 cream of, soup 23 fritters 173 Celery, sauce 129 cream of 130 stewed 170 508 ALPHABETICAL INDEX Pa«e Cereals 235-231 Chafing Dish — Dainty Meals 376 Champagne sauce 133 Charlotte Russe 213 Charlotte sponge pud- ding 197 Chartreuse of vege- tables 181 Cherry pudding 200 Cheese biscuits 251 cottage 324 custard, baked 324 golden buck 324 on toast 327 sandwich 335 straws 256 Yarmouth 56 Welsh rabbit 333 Cherries, spiced 312 Cherry soup. ' 37 Chestnut cream 317 Chestnut sauce 138 soup 24 soup cream of, 23, 217 Chestnuts 396 Chicken, a la Mar- engo 333 and macaroni 106 and rice, Spanish style 334 baked, with rice... 107 balls 36 boiled with rice 106 bouillon 14 broiled 103 broiled a la Itali- enne 334 broiled or roast... 385 broth 14 cream of 14 croquettes 335 curried 333-34 curry 107 forcemeat 37 fricassee 105 fried (spring) 103 fried with sweet po- tatoes : ... 103 gumbo soup 14 Page Chicken jellied 344 livers, fried 341 panada 344 paprika 104 patties 183 pie 106 pie, the prize 341 pot pie 107 pot pie, Royal 104 pressed 105 roast 103 royal pot pie 104 salad 149 scalloped 105 smothered 103 tirabales 55 toast, hot 108 Chili sauce 129 Chili sauce 129,308 delicious Opp. 331 Chives sauce 136 Chocolate 354 cake 260 cake, layer 390 pudding 195 Chocolate sauce 303 Chops, lamb 96 lamb a la Villeroi.333 mutton 333 mutton or lamb... 345 Chop sooy 330 Chow chow 304 Clear stocks 9 Club Sandwiches 326 Chowder, clam ...... 63 codfish, Rhode Is- land 58 corn 18 fish 57 potato 17 Christmas cake 261 Chutney, tomato 307 Chutney sauce 132 Cider soup 37 Clam chowder 63 fritters 63-383 soup 30, 31 stew 63 Clams a la Kluehe. . .377 Pi«e Clams, deviled 62 Rhode Island bis- que of 31 roasted 63 steamed 62 Claret cup or fruit cup 359 Claret soup 27 Clarifying 441 Cleaner, standard household 456 wall-paper 457 Cobler, peach 287 sherry 362 Cocoa 354 Cocoanut candy 373 cookies ..i 291 pudding 300 Cod, fresh, boiled 43 with oysters 43 fried, Indian style. 43 Cod, salt, boiled 42 with eggs 43 Codfish, a la cardinal . 330 Codfish dinner, shaker ■ 322 Codfish balls 44 cream 45 puflfs 44 Rhode Island chow- der 58 royal 44 Coffee 353 cake, German 274 carrot 349 corn 349 drip 353 extract 353 frappe 324 grain 349 iced 354 ice cream 318 No. 3 353 sauce . , 204 sherbet 323 Colbert sauce 138 Cold, remedy for 457 Cold cream 456 Cold meats recooked.377 ALPHABETICAL INDEX 509 Page Cold slaw 144 a la Creole 337 Coloring, candy ....366 Combination fruit juice 357 Combination salad (asparagus and salmon) 144 (celery and - shrimp) 387 Combination soup ... 22 Confection cake 277 Consomme 11 Cookery, French terms used in 453 Cookies, almond 291 cocoanut 291 currant 291 fudge 290 ginger 289 Hamlet 290 holiday 295 lemon 296 molasses 290 mother used to make 290 oatmeal 291 peanut 295 sugar 289 sugar, No. 2 290 white 291 Cordial, blackberry. ..351 blackberry 359 lemon 358 Corn, green 174 chowder 18 coffee 349 cream of 18 dodgers 397 hulled -229 oysters 175 soup 18,19 stewed 175 Corn bread 248,254 cakes 354 dodgers 297 Corned beef 78 and cabbage 79 hash 78 hash 319 Cornmeal griddle cakes 300 gruel 348 mush 228 Sally Lun of 254 soup ". 27 Cornstarch cake 277 Cornstarch pudding .198 Corpulency, remedy for 457 Cottage cheese 324 Courses, order of 434 Crabapples 315 Crabs, hard-shell 61 soft-shell 61 soft-shell, America. 340 Cracked wheat 329 Crackers, toasted for oysters 30 Crackle, peanut 374 Cranberry sauce ....131 sherbet 392 Crawfish, shrimps or, boiled 59 Cream, Bravarian, chocolate 315 Bavarian, peach ...215 Bavarian, vanilla . .214 chestnut 217 Devonshire 212 egg 216 gooseberry 316 nectar 356 orange 216 puflfs 279 Roman 214 Russian 213 sauce, horseradish.. 134 Spanish 213 whipped 211 whipped 393 Cream cake 271 Creamed beef 80 fish 42 grapes 187 macaroni ,. . . . 231 oysters 68 oyster soup , . 30 peas 378 potatoes 157 Page Creamed salmon 53 shrimps 378 Cream of asparagus. 34 cauliflower 23 celery 20 celery sauce 130 corn 18 cucumber 22 nuts 23 onions 25 shrimps 29 Creams, French 368 California 368 Cream sauce 123 Crochet work 462 Croquettes 179 carrot . 335 chicken 179 chicken. No. 3 180 meat and rice :180 parsnip 335 Crullers 393 Cucumbers 145 stewed 173 Cucumbers, cream of. 33 Cucumber fritters. . .324 sauce 136 Cup, claret or fruit.. 359 wine 363 Cup cakes 294 Currant cakes, little. 296 water 346 wine 359 Curry, veal 84 Curry sauce 139 sauce 310 Custard, apple 393 baked 306 baked cheese 334 boiled 305 orange 206 pop corn 206 sauce . . .^ .203 tomato 206 Cutlets, egg 336 lobster , 184 turkey IfOS veal, broiled 83 veal, fried 84 510 ALPHABETICAL INDEX Cuts of beef, pork, mutton opp. 448 Date cake 266 Debutante Fudge opp. 331 Delicious Chili Sauce..331 Demi-glaze 131 Desserts 185 Deviled clams 62 eggs 241 game 118 tomatoes 162 Devil's food 261 extra fine 269 Devonshire cream . . .213 Diet for invalids 351 Digestion, time for.. 6 Dining room, the.... 3 Dinner, table d'hote. 434 French . .■ 153 Domestic economy ..459 Do hot eat 351 Don'ts for the kitchen 489 Dough 243 Doughnuts 292 Drawn butter sauce. 123 Dressing for roast duck 109 Dressing, cream 153 sweetbreads 384 Dressing, salad. .152, 153 fruit salads 388 tartar 153 Drinks (see House- hold Drinks) 352 Drops, cocoanut 372 lemon 372 Duchess pudding 196 Duck, braised 110 dressing for roast. .109 mock 333 prime roast.. Opp. 331 roast 109 stewed 110 wild 114 Dumpling, apple 188 Dumplings, bread ... 34 bread dough 33 common 31 custard 34 Page Dumplings egg, for soup 382 milk 32 potato 33 quick 32 small 33 sponge 33,33 suet 33 Dutch peach cake.... 272 Easter cake, wavy... 374 Easter punch 331 Eclairs 279 Economical steak . .319 Economy, true and false 460 Eel broth 343 Eel, fried 50 in jelly 51 stewed 50 with sauce picquante 51 Egg balls and bacon . . 242 cream 316 Egg cutlets 236 dumplings 382 gruel 243, 348 Eggnog 359 Egg omelets 233-334 Egg plant 176 pudding 199 salad 146 sauce 135. 386 soup 26 Eggs 233, 442 a la Russe 235 baked 337 baked in potato cases 237 bananas and ' . . 325 boiled 233 curried 241 cutlet 236 deviled 241 fancy 237 fancy on toast 335 fried 235 ham and 342, 338 hints on cooking. .439 mushrooms and ...338 mustard 241 CyShannessy 378 Page Eggs Panada 344 pickled 336 poached 335 poached, tomato sauce 334 scrambled ...234 Spanish 838 shirred 234 snow 341 stuffed 236 Swiss 240 Eggnog 359 Egg plant ,..176 Elderberry syrup 351 Embroidery 464 English muffins 252 toasted 253 beef broth 13 English plum pud- ding 191 English sauce, plain. 137 English walnuts ....396 Entrees 184 Esquires 201 Expense Accounts. household 496 Fairy food 339 gingerbread 275 Farina 229 pudding 193 Farinaceous foods (see cereals) 225 Fat, clarifying 441 Fig cake .265, 390 Fig pudding 191 Filberts 396 Fillet of beef 330 Filling, layer cake 258 Finnan haddie 46 Fireless cookstove . ..450 Fish 39,. 58 baked 41 bloater fritters 56 bluefiesh or bass, boiled 47 bluefish or shad, baked 46 boiled 39 boiled whitefish ..3«3 ALPHABETICAL INDEX 511 Fish broiled 41 broiled, of any kind.383 brook trout 49 brook trout, a la Meuniere 50 carp, German 54 cheese straws 56 chowder 57, 58 cod, fresh 42 cod, fresh with oysters 43 cod, fresh fried In- dian style 43 cod, salt, boiled. ... 42 cod, salt with eggs. 43 ' codfish balls 44 , codfish cream 45 ) codfish puffs 44 codfish chowder . . 58 creamed 42 , eel, fried 50 eel, in jelly... 51 eel, stewed 50 eel, with sauce picquante 51 Finnan haddie .... 46 flounders 53 fried 40 haddock, baked ... 46 haddock, boiled ... 45 halibut 49 herring 50 lobster, boiled 58 mackerel 48 pie 56 pike and pickerel. . 53 planked, shad 47 planked, whitefish.. 55 pudding 58 salad 388 salmon, caper sauce 51 salmon, creamed .. 52 salmon cutlets 53 salmon loaf ....... 53 salmon timbales . . 183 sardine eclairs .... 56 sardines, broiled . . 53 sauce. East Indian. 137 sauce, Victoria . . . 138 1 Page Fish scalloped 55 shad, broiled 46 shad, planked 47 shad roe 47 smelts, fried 50 stewed ,. 40 timbales 55 vegetables served with 154 Victoria sauce for. 138 whitefish, baked ... 47 whitefish, boiled . . 47 whitefiesh, planked. 55 whitefish, salt, boiled 53 Yarmouth cheese straws 56 Flannel cakes 399 Flavoring, seasoning and 444 Flaxseed lemonade . .350 Floating island 206 Flounder fillets . 53 Flounders, boiled ... 53 Flummery 208 Foam of roses 214 Fondant 365 Food analysis 4 Food for the Gods. .313 Foods for each month 484 Forcemeat balls 36 patties 183 Forcemeat, brains . . . 183 chicken 37 liver 37 mushroom 37 veal 36 Fowl and rice, bpiled.106 Frappe 234 French dressing 153 French terms 452 Fried cakes (dough- nuts) 293 Fritter batter 397 Fritters 397 apple 298 bloater 56 bread 398 Page Fritters clam 383 cauliflower 173 cucumber 324 yeast batter for 397 Frogs' legs 333 Frosting, boiled 359 ideal 259 layer cake 358 Fruit cake 263 delicious 389 economical 364 Mother Washing- ton 264 Fruit, glazed ...!... 375 Fruit jellies 314 juice combination- .357 Fruit lemonade 356 Fruit pies 381 pudding 193 sherbet 224 Fruits, melons, and nuts i...393 Fruit sauce 301 Frying, hints on 441 Fudges.... Opp. 331, 371 Game (see names of different kinds in Index) deviled 118 how to serve ....... 113 pie 117 Vegetables served with 154 Garnishings, soup ... 31 Gems, corn 354 Graham 353, 54 Gherkins, pickled ...305 Giblet sauce 101 soup 14 Gingerbread ■. . . 275 fairy 275 French 339 Ginger cake, soft. ...376 Ginger cookies 289 Ginger snaps 289 Glaze, meat 121 Golden buck 324 cake 270 Golden Rules 500 512 ALPHABETICAL INDEX Page Golden thoughts 456 Goose, roast ^. . 108 or duck stuffing. ..109 I vegetables served ' with 154 Gooseberry cream . . .316 Goulash 76,87 Graham bread 246 breakfast cakes . . . 255 pudding 194 gems 353,254 Grapes, creamed ....187 Grapefruit 395 dessert 188 Gravies, sauces and.. 119 Gravy, brown stock.. 125 Green corn pudding. .201 Greens 155 Griddle cakes ..298-389 bread 299 buckwheat 300 cornmeal 300 fruit 299 Graham 299 rye .., 389 wheat 298 wheat No. 3 299 Groom's cake 391 Grouse 115 Gruel, cornmeal .... 348 Egg 348 oatmeal 348 rice 348 Gumbo (ochra) soup 15 Gum water 495 Haddock, baked .... 46 boiled 45 Halibut 49 Ham and eggs 342 a r aurora 838 Ham, baked 91 boiled 91 Hamburg steak .... 73 Hard sauce, for pud- dings 205 Hare, jugged 116 pie, cold 116 Harvest drink 360 Hash, corned beef. ..319 Hasty pudding 228 Page Heat economy 461 Herb tea 351 Hermits (cookies) ..393 Herring, marinated. . . 50 Hickory nut cake.... 273 Hickory nuts 376 Holiday cookies .... 295 Hollandaise saucg, . . . 123 Home made ice cream soda 356 Hominy 229 baked 230 croquettes 330 Horseradish sauce . . .134 sauce; iced 135 butter 139 Hot cross buns 253 Household drinks ..352 beer, ginger 361 beer, hop 361 beer, i-oot 360 beer, spruce 361 blackberry cordial.. 359 blackberry wine ..358 .chocolate 354 claret cup or fruit cup 359 cobbler 363 cocoa 354 coffee t....353 coffee. No. 2 353 coffee, drip 353 coffee extract 353 coffee, iced 354 cordial, blackberry. 359 cordial, blackberry 351 cordial, lemon 358 eggnog 359 flip, sherry 361 grape juice 354 harvest drink 360 juice, combination fruit 357 grape 354 raspberry 355 lemonade 356 lemonade, fruit ...356 nectar, cream 356 orangeade 357 orangeade, No. 3.. 3 57 Page Household Drinks punch, cardinal ...36i! punch, fruit 362 punch, hot 363 punch, milk 362 punch. New -Year's 363 punch, quick 363 punch, Roman 363 raspberry juice . . . .353 raspberry shrub ...355 raspberry vinegar .35!) root beer 360 sherbet, cranberry..358 sherbet, milk 224 sherbet, peach 358 sherbet, pineapple. .357 soda, lemon 355 soda home made ice cream 356 standard cranberry sherbet 393 syrup, lemon . , 357 syrup, strawberry.. 357 tea 354 vinegar, raspberry. 355 wine, berry 360 wine, blackberry ..358 wjne, currant 359 wine, dandelion ...360 wine, raisin 360 wine cup 363 How to buy 430 Hungarian beef stew (goulash) 76 veal stew (goulash) 87 Hulled corn 239 Ice, lemon 223 melon 221 nesselrode 391 orange 221 peach 321 tapioca 190 Ice cream 217 banana 218 bird's nest 219 caramel 319 chaudfroid 219 chocolate 2in coffee 218 freezer 317 ALPHABETICAL INDEX 513 Page Ice Cream fruit 218 Neapolitan 220 nesselrode 220 sundaes 216 tutti f rutti .... 220 Iced coffee 3a4 tea 354 Icing, chocolate 259 royal 259 Iceland moss 348 Iceland pudding 193 Imperial cake 271 Indian pudding .194,195 Invalids, diet for 351 don'ts for 351 Insomnia, remedy for.457 Invitations, accept- ances and regrets.. 501 Ironing 485 Irish moss 348 Irish stew ■. 97 Italian sauce 123 Jam, India 314 Jams 314 Japanese tower 215 Jellied chicken 344 Jellies, fruit 314 Jelly, apple and straw- aspic 125 berry 211 lemon 209 mint 128 mixed fruit 210 nut wine 210 orange 209 pineapple 209 strawberry 811 tomato 336 wine 209 wine. No. 2 210 Jelly roll 277 Jelly sauce 129 water 346 Johnny cake 255 Jollv boys (fried cakes) 296 Jot down recipes to be kept 522 Pago Jumbles 293,294 almond 294 Kasseler ribs 89 Kidney 320 au madere 379 Kidneys, veal, broiled 85 stewed 79-85 Kisses, meringues ...288 Kisses, meringue . . . .392 Kitchen, the 2 Kitchen, the modern. 481 equipment 482 Kitchen, don'ts for the 489 Knittting 478 Kohlrabi 169 Koumiss 346 Lady Anne's Spanish. Stew Opp. 331 Lady Baltimore cake 268 Lady fingers 294 Lamb and oysters. . .320 Lamb, breast of, and chops 96 chops, a la Villeroi 332 green peas 96 roast 95 stew 98 sweetbreads sautes 184 Lamb's brains a 1' Italienne 333 Larding 443 Laundry, the 492 Layer cake 257,287 Left-over roast beef. 323 Lemon cakes 296 cordial 358 drops 372 ice 222 jelly 209 pie 391 sauce 133 sauce for pudding. .203 soda ...355 syrup 357 toast 801 Lemons 394 Lemonade 356 Lettuce and tomato salad 142 Page Liver, calf's 86 Liniment, a good.... 457 Lobster, Newburg... 60 Newburg 379 boiled 58, 60 broiled 59 butter 139 curry 60 cutlets 184 patties 60 salad 147 sauce 139 soup 29 Lunch cake 261 Macaroni and bacon. 231 au gratin 231 consomme with ... 12 creamed 23 1 Genoese style .... 830 left-over 231 Macaroons 295 Macedoine 181 Mackerel, Spanish . . 48 salt 48 salt, fried 48 Maitre d' hotel butter 139 sauce 136 Marble cake 270 Marchpane 370 Marketing 436 Marmalade, almond .317 apple 317 orange 316-17 Marshmallows 372 Maxims and quota- tions 435 Mayonnaise 152-153 Meastires ' 7 Meat glaze 131 Meats 71 cold recooked 378 Meats, vegetables served with 154 Melon ice 221 Melons 395 Menus. January 397 February 400 March 402 April 405 514 ALPHABETICAL INDEX Page Menus May 408 June 410 July 413 August 415 September 417 October 419 November 421 December 423 For special occasions 425 Wedding breakfast. 428 Wedding dinner . .438 Thanksgiving din- ner 429 Christmas dinner. .430 Easter dinner ....430 St. Valentine's dinner 431 Washington's birth- day 431 Pres. Roosevelt dinner 432 Prince Henry of Prussia 433 Meat pie, Roman. . . .331 Meringue kisses 392 Meringues 288 Merry widow salad.. 141 Milk, baked 346 Milk punch 363 Milk sherbet 324 Milk soup 26 Mince meat 283 Mince pie 286 Mint jelly 128 sauce 128. 385 Molds for candy 367 Minute pudding 199 Miscellaneous dishes 318, 327 Mixed fruit jelly. ...210 Mock duck 323 Mock turtle 323 Mock turtle soup 15 Modern kitchen 481 Molasses cake 276 Molasses candy 373 Moonshine 208 Mosquitos, sure pre- vention against ...457 Fa£e Mountain dew pud- ding 199 Mousse 333 maple 223 Muffins 252 buttermilk 252 corn 252 English 252 fried rye 253 raised 252 toasted 253 white 253 Mullagatawny Soup. . 16 Mush, cornmeal 238 oatmeal 228 Mushroom sauce 127, 128 Mushrooms 177 ind eggs 338 broiled 178 deviled 178 soup 25 Mustard, French ....127 made 386 pickles, Martha's . .304 prepared 126 sauces 127, 137 spiced 137 Mutton and lamb. . . 93 Mutton and cabbage broth 13 chops a la soubise.332 chops, broiled 95 chops, broiled 345 chops, green peas. 95 chops, Italian .... 95 chops, stewed 345 leg of, braised 94 leg of, boijed 96 roast 94 roast, crown 331 scrambled 98 stewed 97 stew, brown 96 venison .• 98 Nasturtiums, pickled. 309 Navy sauce 129 Neapolitaines 279 Nectar, cream 356 Page Nesselrode ice pud- ding 220 pudding 391 New England boiled dinner 318 Indian pudding . . . 194 Noodle balls 35 soup 20 Noodles 35 baked 230 Normandy sauce ...124 Nougat 369 soft 370 Nut cake 272 pudding 193 Nuts 396 cream of 23 Oatmeal mush 328 scones 301 Ochra soup 15 Old Zealand sauce. ..124 Olive sauce 129 Omelet 237 ham, individual ...339 herb 238 oyster 238 Portuguese 238 rum omelet 239 souffle 239 Omelets, eggs and... 233 One egg cake 268 Onion sauce 132 No. 2 133 soup 24 Onions 164 baked, Spanish ...164 cream of 25 soup 24 stuffed .165 Onions, a great puri- fier 457 Opossum 117 Orangeade 357 Orange cream 216 ice 221 jelly 309 pudding "...200 sherbet 324 Oranges 394 ALPHABETICAL INDEX 515 Page Order of courses — table d'hote dinner. 434 Oxtail soup 13 stewed 79 Oyster and bacon rolls 69 cocktail 65 creamed 30 fricassee 67 fritters 68 . patties 68 pie 68 sauce 133 soup 29, 30 soup, for two 382 stew, plain 66 stew, chafing dish style 379 stew, dry 66 stew, milk 66 Oysters, baked on half-shell 65 bluepoints on the shell 64 broiled 65 creamed 383 creamed on toast. . 68 curried 69 en Brochette 64 fricasseed 377 fried 65 fried, a la White House 69 lamb and 320 on block of ice.... 64 on toast 67 palace style 64 pickled 67 roasted in the shell 66 scalloped 66 scalloped 383 steamed 340 stewed 383 White House, a la 69 Oyster plant (salsi- fy) "169 -Panada 37 'chicken 344 » egg 344 Pancake. French ...240 Page Pancake green pea 240 potato 300 potato, German ...301 Paprika kedgeree ... 63 Parfait 223 Parsley sauce 134 Parsley tea 350 Parsnip croquettes . .335 Parsnips 175 Partridge 113 Pastry, pies, tarts... 278 Patties, chicken 183 forcemeat 183 lobster 60 oyster 68 Peach cake, Dutch... 272 Peach cobler 287 ice 221 pudding 193 slierbet 358 sponge 198 surprise 221 velvet 209 Peach butter 315 Peaches 393 and cream 186 brandied 316 Peach sponge pud- ding 198 Peanuts 396 Pears 394 ginger 311 old maid's baked.. 187 pickled 313 stewed 186 Peas, canned 171 to can 312 creamed 378 dried, yellow 171 green 170 green, a la Fran- caise 170 Pea soups 20 split 21 Pecan cake 272 Peel, candied lemon or orange 375 Pests, household to exterminate 457 Page Philadelphia scrapple 93 squab 110 Picalilli 309 Pickelstein beef stew 319 Pickerel, pike and... 53 Pickle, beets and cab- bage 305 blackberry 310 French 310 tomato, sweet 306 tomato, ripe 307 Pickled apples 311 gherkins 305 nasturtiums 309 pork chops 89 string beans 313 Pickles, cucumber . .303 cucumber. No. 2... 303 cucumber, ripe ...303 Martha's mustard 304 mustard. No. 2 305 salt 303 Picnics, quantities adapted to 427 Pie, apple 282 apple cream 282 butter cream 285 chicken 107 chocolate 286 cocoanut 285 cream 286 crusts 280 curd 285 custard 283 custard. No. 2 384 date 284 fluff 386 fruit 281 lemon 381 lemon 391 Marlboro, a la 382 mince 283 onion 385 orange 282 oyster 68 oyster, steak and. .331 pineapple 282 potato cream 284 potpie, chicken 104, 107 prune 283 516 ALPHABETICAL INDEX Pago Pie pumpkin 284 rhubarb 286 Roman meat 331 shoo-fly 286 sweet potato 285 Pie crust 280 Pigeon, pie Ill polish style Ill roast 110 squab 110 stew, American style Ill Pigs' feet, broiled. . . 93 fried 93 stuffed 93 Pike and pickerel.... S3 Pineapple frappe ...224 jelly 209 sorbet 223, 357 souffle 220 water 345 Pineapples 394 Piquante, Sauce 123 Plain sauce 202 Planked shad 47 whitefish 55 Plum cake, rich 266 Plum pudding, Eng- , lish 191 French 341 sauce 204 Plums 394 Polenta 228 Poorman's pudding.. 200 Popcorn Balls, can- died 374 crystallized 375 Pop-overs 296 Pork 87 Pork, leg of, roast.. 88 broiled 90 roast 87 roast suckling pig. 88 salt ....90, 91 sausage, broiled . . 93 sausage fried, 92 spareribs 89,90 tenderloin, baked . . 90 Pace Pork chops 88 vegetables served with 154 and beans 173 broiled 88 pickled 89 southern style .... 89 Porridge, milk 347 Potato, balls, baked. .161 cake 876 cakes .161 chips, Saratoga . . . 159 chowder 17 cream pie 284 croquettes 159 pancakes 300, 301 puffs 159 salad 143 dressing. .. 0pp. 331 scones 301 soufle 161 soup, royal 329 Potatoes, a la O'Brien 161 au gratin 157 baked 156 baked with meat... 156 boiled 156 creamed 157 curled 158 Duchess 157 fried 156 fried, French. 156 ham 158 herring 158 Lyonnaise 157 mashed 156 Paris 159 Princess 158 stewed 157 stuffed 160 Saratoga chips ...159 scalloped 160 sweet 161 warmed over 160 Pot pie 320 Pot pie, chicken 107 royal chicken 104 Pot roast, German... 75 Potted meat 318 Pace Poultry 99 cleaning and dress- ing 439 Pound cake 263 Prairie chicken .115 Preserves 302 pumpkin or melon. 310 quince 314 raspberries 315 strawberries 314 tomato 307 Preserving small fruits 313 Prize chicken pie, the 341 Prune pudding 199 puff 187 soup 28 Prunes, stewed 186 Pudding, apple 393 smothered 188 bird's nest 196 black 198 blueberry or black- berry 193 cabinet 199 carrot '....196 chocolate sponge . . 197 , cherry 200 chocolate 195 No. 3 196 cocoanut 200 corn starch 198 Duchess 196 egg 199 English plum 191 farina 193 fig 191 fish 58 French plum 341 fruit 193 graham 194 green corn 201 hasty 228 Iceland 193 Indian, baked .... 195 Indian, New Eng- land 194 Indian, steamed. .194-5 Minute 199 ALPHABETICAL INDEX 517 Page Pudding Mountain dew 199 nesselrode ice 220 nesselrode 391 nut 193 orange 200 peach, widows' ...193 plum, English .... 191 poor man's 200 prune .....199 puff 198 red 208 rhubarb 200 rice, baked ..190, 391 rice, souffle 190 rice, without eggs. 191 snow 198 sponge 197 sponge, almond . . . 197 sponge, chocolate . . 197 sponge, peach 198 strawberry 192 suet 194 tapioca 190 The Trilby 188 widow's peach ....193 Yorkshire 190 Puddings, queen of. .193 Pudding sauces. 185, 204 sauce for plum pud- ding 204, 392 Puff pudding ..198 Puffs, breakfast ....355 corn muffin .......253 transparent 396 Punch, easier 321 Cream 279 Puree of spinach 25 Punches 362, 363 Quail 115 Quail on toast 385 Quantities, picnics or receptions 437 Queen of puddings. . .193 Quenelles 180 Quick sauce, for pud- ding 203 Quinces, preserved ..314 Page Quotations, maxims and 435 Rabbit, fried 115 roast 116 Raccoons and wood- chucks 117 Raisin cake 265 Raspberry juice 355 shrub 355 preserves 315 vinegar 355 Receptions, quantities adapted to 427 Reed-bird pie 118 Red pudding 208 Rhubarb pudding ...300 sauce 130 sherbet 223 Rheumatism, excellent for 457 Ribs, Kasseller 89 Rice, a la Nagasaki. 236 and fowl, broiled.. 106 and ham 336 and ham croquettes.227 boiled 325 Hungarian 326 Italian style 237 meat and, cro- quettes 180 omelet 227 Piedmontese style.. 226 pudding, baked . . . 190 pudding soufHe ...190 pudding without eggs 191 puffs 337 Queen's style 226 snowballs 307 soup 19 water 346 Risotto 337 Rissoles 181 Roast beef 72 chicken 103 duck, prime. .0pp. 331 for two 384 turkey 99 Robert sauce 131 Page Rolls, breakfast 349 French 389 Parker House 249 Vienna 249 Roly poly cake 377 Roman meat pie. ...331 Roman cream 214 Root Beer 360 Rusks 255 Russian cream 213 Rutabagas 176 Salad, apple 149 apple and nut .... 150 bean 146 bird's nest 146 boiled beef 148 bride's 386 cabbage 143 cabbage, cold slaw 144 carrot 146 chatelaine 150 chicken 387 chicken 149 combination 144 combination 386 combination celery and cream 145 combination celery and shrimps 387 cucumber 145 egg 146 fish 388 fruit 151 grapefruit 150 herring 148 imperial fruit 387 Italian 148 Lady Washington .144 lettuce and tomato 142 lettuce, creamed . . 143 lobster 147 medley 150 merry widow 141 merry^widow, 2. . . .142 mixed, fruit 151 nut and fruit salad 150 orange 150, 151 pineapple 151 potato 143 salmon 147 518 ALPHABETICAL INDEX Page Salad scrambled egg .... 147 spinach 143 tomato and chicken 337 tongue 149 Waldorf 387 Salad Dressings ....152 cream 153 Extra Potato, 0pp. 331 French ,..153 imperial, fruit 388 Mayonnaise 153 boiled 153 tartar 153 Salads and dressings. 141 Sally Lunn 354 of corn meal 254 Salmon, caper sauce. 51 creamed 52 cutlets 53 loaf 53, 332 timbales 183 turbit 330 Salpicon 180 Salsify (oyster plant). 169 Salt fish, sauce for.. 138 Sandwich, American club .....326 Colonial club 326 Sandwiches 335 Santa Claus cake. . . .262 Sardine eclairs 56 Sardines, broiled .... 53 Sauce, a la diable...l38 allemande 122 anchovy 134 apple 130 aspic (meat jelly) 125 bearnaise 133 bechamel 122 brandy, for pud- ding 203-4 bread 131 brown stock gravy. 125 butter, brown .... 134 butter, drawn .... 123 butter, for pudding 202 butter compound...l39 Cambridge 135 Page Sauce caper 124 caramel 203-4 caramel 393 cardinal 135 celery 139 celery, cream of. ..130 champagne 132 chestnut 128 chili .129 chives 136 chocolate 303 chutney 132 coffee, for pudding. 204 Colbert 138 cranberry 131 cream 123 cucumber, cold ...136 curry 139 custard, for pud- ding 303 demi-glaze 121 East Indian fish... 137 egg 125, 386 English plain 137 fruit, for pudding. .201 giblet 101 hard, for pudding. 305 Hollandaise 133 horseradish 134 horseradish butter . 139 horseradish, iced.. .135 Italian 122 jelly 129 lemon 133 lemon, for pudding. 203 lobster butter 139 maitre d'hotel 136 maitre d'hotel but- ter 139 meat glaze 121 mint 138, 385 mint jelly 138 mushroom 137 mushroom, cream .138 mustard for fish... 137 mustard 126 mustard, French ..127 navy 139 Normandy 134 Pag« old Zealand 124 olive 139 onion 133 oyster 133 parsley 124 picquante 133 plum pudding 204 pudding 201-5 quick, for pudding. 303 •rhubarb 130 Robert 121 salt fish .138 snow, for pudding. 204 snowflake ....304 soubise 132 Spanish (es- pagnole) 130 spiced mustard 137 spinach 136 standard 123 suet pudding 204 supreme 136 Swedish, cold 136 tartar 135 tartare 135 tomato 127 universal 132 Veloutee 133 -Victoria, for fish.. 13 8 vinegar 302 white (allemande) 122 (bechamel) 133 (Hollandaise) ..133 wine 303 Sauces and gravies.. 119 Sauces, pudding 301 Sauerbraten 75 Sauerkraut 167 Sausage, pork 92 Scalloped chicken. . . . 105 fish 55 oysters 66 oysters 383 Scallops 61 fried 384 School of Domestic Science 458 Scones .301 Scotch roll 75 "ALPHABETICAL INDEX 519 Page Scrapple .., 93 Seasoning and flavor- ing 444 Sewing 468 Shad, baked and broiled 40 planked 47 roe 47 Shaker, codfish, din- ner 333 Shellfish 59 Sheroet, coffee and cream 223 cranberry 358 fruit 224 milk 324 milk 358 orange 234 peach 358 pineapple 233 rhubarb 223 standard cran- berry 392 strawberry 333 Sherry flip 361 Shortcake, black- berry 388 Edinboro 255 lemon 288 strawberry 287 Shrimp, combination salad 144 Shrimps, cream of . . . 29 creamed 378 on crawfish boiled. 59 Sick-room recipes. . .343 Almond milk 347 Arrowroot 350 Baked milk 346 Barley water 345 Beef broth 343 Beef tea 343 Blackberry cordial. . .351 Brown bread coffee. 349 Buttermilk, mulled .347 Calf's foot blanc mange 343 Caramel coffee 349 Carrot coffee 349 Corn coffee 349 Page Cornmeal gruel 348 Currant water 346 Diet for invalid ....351 Egg gruel 348 Eel broth 343 Elderberry syrup ...351 Flaxseed lemonade .350 Grain coffee 349 Herb tea 351 Iceland moss 348 Invalids, diet for 351 dont's for 351 Irish moss 348 Jellied chicken 344 Jelly water 346 Koumiss 346 Koumiss, No. 3 347 Milk porridge 347 Mutton chops, broiled 345 Mutton or lamb chops, stewed 345 Oatmeal gruel 348 Panada 344 Parsley tea ..". 350 Pineapple water ....345 Rice gruel 348 Rice water 346 Scotch broth 343 Scotch mutton broth. 343 Slippery elm bark tea 351 Strawberry water ...345 Toast water 346 Sherbet peach 358 pineapple 357 Whey 350 Sinews, how to re- move 449 Silver cake 370 Slippery elm bark tea 351 Smelts 50 Snipe 11-t Snowflake cake 270 Snow pudding 198 Snow sauce, for pud- dipg 204 Social forms 501 Page Soda, home made ice cream 356 lemon 355 Soubise sauce 133 Souffle, omelet 239 rice pudding 190 Soup, a r aurore 22 a la veine 339 apple 38 asparagus 24 bean, black 33 bean, ideal 381 bean, white 31 bean, white No. 3. 33 beef 383 beef broth 13 bouillon 17 calf's foot : 13 cauliflower, cream of 23 celery, cream of . . . 30 chestnut 34 chestnut, cream of. 23 chicken 14 cherry 27 cider 37 clam, club 30 clam, Rhode Island bisque 31 claret 37 combination 23 consomme 11-13 corn 18, 19 cornmeal 37 cucumber, cream of 23 egg 36 giblet 14 green turtle 28 gumbo 15 lobster 29 milk ;.. 26 mock turtle 15 mulkgatawny 16 mushroom 25 mutton broth 13 noodle 20 nuts, cream of . . . . 33 ochra (gumbo) ... 15 onion 24 onion, cream of. . . 35 520 ALPHABETICAL INDEX Page Soup oxtail 12 oyster 29, 30 oyster, for two 383 pea 20-21 potato 17 potato, royal 329 prune 28 rice 19 shrimps, cream of. 29 spinach, puree of. . 35 tomato 16 tomato, cream of. . 17 turnip 22 turtle 15 turtle, green 28 vegetable 30 white 36 white Swiss 36 white wine 37 Soup garnishings ... 31 Soups and gravies ... 9 Spaghetti with meat. 230 Spanish cream 313 Spanish Stew.. 0pp. 331 Spanish sauce 130 Spareribs, baked, fresh 89 baked, fresh. No. 2 90 boiled, fresh 90 boiled, salt 90 Spatchcock 118 Special Recipes, Opp. 331 Spice cake 363 Spinach. balls, cream 163 consomme with ... 12 puree of -. . 35 salad 142 sauce, cold 136 Sponge cake 366 Boston 267 honey 267 hot-water 268 1775 267 water 267 white 267, 390 Squab, Philadelphia 110 Squash 174 Squirrel 116 1 Page Standard Sauce 123 Steak and bananas. .331 Steak and oyster pie. 331 Steak, beef 73 economical .........319 Hamburg 73 tenderloin 73 Stew, beef 76 clam 63 Irish 97 kidney 85 lamb 98 brown .111 331 mutton oyster pigeon, American style Spanish Opp. veal, Hungarian (goulash) 87 Stoakes cake 368 Stock, brown 10 clear 9 fish IX vegetable 10 white '. 10 Strawberry jelly 211 Strawberries, pre- served 314 Strawberry pudding 193 Strawberry shortcake 287 sherbet 223 syrup 357 Strawberry water . . . 345 String beans, French. 336 Stuffings 99, 102 for goose or duck. .109 turkey, women's club style 103 Suckling pig, roast. . 88 Succotash 175 soup 19 Suet pudding 194 Suet pudding sauce.. 204 Sugar 364 Summer complaint, remedy for 457 Sundaes, ice cream.. 316 Supreme sauce 126 Surprise bananas . .339 Swedish sauce, cold. 136 Page Sweetbreads 183 lamb sautes 184 Maryland style . . .384 Sweetbreads a la Col- bert 333 extra fine 323 Sweet potatoes 161 Syrup 365 Elderberry 351 for spiced fruits. . .312 . lemon 357 of apple parings ..313 strawberry 357 Table d'hote dinner. 434 Taflfy 373 Tamales 181 Tapioca, consomme with 11 ice 190 pudding 190 Tartar dressing 153 Tartar sauce 135 Tartare sauce 135 Tarts ,..278 sand ..279 Tea 354 herb 351 parsley 350 Tea cakes 292 Tenderloin, of beef. . 73 of pork 90 Terrapin 331 Thickening 443 Things to know and remember 456 Timbales, fish, chicken and meat 55 salmon 1S3 Time for cooking. . . 5 Toast 39V Toasted crackers 30 Toast water 346 Tomato and chicken salad 337 Tomato butter 315 catsup ..i 308 chutney 307 cream of, soup ... 17 croquettes 164 custard 206 ALPHABETICAL INDEX 521 Pice Tomato jelly 336 preserves 307 sauce 127,133 soup 16 Tomatoes, and bacon 325 baked stuffed . 163, 336 broiled 163 deviled 163 fried 162 raw 162 spiced 307 stewed 162 stuffed 163 with cucumber jelly 3S7 Tongue, boiled beef. . 78 baked 79 Tripe 331 a la Creole 379 Trout, brook 49 Turkey, cutlets 108 how to prepare and roast 99 how to remove sinews 449 roast, bread stuf- fing 102 roast, giblet sauce. .101 roast, stuffed with oysters 100 roast, Virginia style 101 stuifing, women's club style 102 vegetables served with 154 Turnips I'B browned 176 Turnip soup 22 Turtle, mock 323 Turtle soup, number one 15 green 28 mock IS Two persons, recipes for 381 Universal sauce 133 Vanities , 295 Page Veal 81 braised stuffed breast of 83 curry 84 cutlet, breaded 385 cutlet, broiled 83 cutlet fried 84 forcemeat 36 fricassee S2 heart cake 83 kidneys, broiled ... 85 kidneys, stewed ... 85 leg of, roast 81 loaf 83. 323 loin of, roast 82 pie, with ham 85 stew, Hungarian (goulash) 87 stew, white 85 Vienna schnitzel 84 Veal heart cake 83 Vegetable dinner i la Kaiserhoff 340 Vegetable oyster (salsify) 169 Vegetable soup 20 Vegetables 155, 442 chartreuse of 181 hints on cooking . . 442 served with meat.. 154 Vegetable stock 10 Veloutee sauce 123 Venison 117 mutton 98 Vermicelli, consomme with 12 Victoria sauce, for fish 138 Vienna schnitzel .... 84 Vinegar 313 sauce 202 Waffles 256 rice 256 Virginia style 389 Wafers 295 Walnut cake ., 273 Watermelon cake ...271 Wedding anniversa- ries 458 P«ge Welsh rabbit 378 Welsh rarebit 323 Wheat, cracked 229 germ 229 Whey 350 Whipped cream 211 cream 392 Whitefish, baked .... 47 boiled 47 for two persons... 383 planked S5 salt, boiled S3 White sauce (alle- mande) 123 (bechamel) 123 (Hollandaise) ..123 White soup 26 Swiss soup 26 wine soup_ ^ Why and how 439 Widows' peach pud- ding 193 Widows' wedding cake 260 Wild duck 11* Wilted lettuce creamed 143 Wine, home made blackberry 358 berry 360 currant 382 dandelion 360 raisin 360 Wine cup 363 Wine jelly 209 Wine sauce 203 Women's club style turkey stuffing .... 103 Woodchucks 117 Yarmouth cheese straws 56 Yeast 245 favorite home- made 245 railroad 245 Yorkshire pudding . . 190 Young bride's cake.. 259 Zula cake 273 K C**<-3We€«J<35feJia5(«JS?<>r>;»S5SC-*»»3^l S S«KH33e£f»?03S<*K>Kfi5Sc^J^;^3*XX*»s ; JOT BOWK' THE EBGIPBS THGX .SHOULD BE KEPT* 522 RECIPES THAT SHOULD BE KEPT RECIPES THAT SHOULD BE KEPT To Housekeepers, Chefs and Caterers The aim has been to make the New Standard Domestic Science Cook Book as perfect and reliable as possible, but for fear some recipes not fully up to the standard may have crept in, we ask as a favor that any one purchasing the book and finding any recipe not as represented, will, if not too much trouble, communicate the fact to the publishers. On the other hand, if the compilation of recipes proves satisfactory, we shall be glad to receive expressions of approval. GOOD AGENTS WANTED IN EVERY LOCALITY No experience required. Terms mailed to any address on request. LAIRD & LEE, 263-265 Wabash Ave., CHICAGO