- FROM HOUSE TO HOUSE A BOOK OF ODD RECIPES FROM MANY HOMES AN.FURGER50N & CONSTANCE JOHNSON FROM THE LIBRARY OF James B. Herndon, Jr. 8888883888888888888888888 PRESENTED BY HIM TO THE School of Hotel Administration CORNELL UNIVERSITY TX 715 pqe'"*"'^"'''"*''>''-''"'3''y 3 1924 001 633 381 The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001633381 FROM HOUSE TO HOUSE A BOOK OF ODD RECIPES FROM MANY HOMES BY A. N. FURGERSON AND CONSTANCE JOHNSON Author of "When Mother Lets Us Cook," "When Mother Lets Us Help," etc. NEW YORK E. P. BUTTON & COMPANY 681 Fifth Avenue 1916 Copyright, 1916 By E. p. DUTTON & COMPANY INTRODUCTION In nearly every household there are certain dishes or, at any rate, one dish, on the excellence or the originality of which the family pride themselves. You know that when you stay with the Browns they give you a delicious fish soup that you cannot get anywhere else, while Mrs. Black makes a wonderful omelette the recipe for which is a family secret ; and whenever you lunch at the Whites you never fail to ask for the special sauce which their old colored cook and no- body else can make. In fact, it has long been realized that the ideal Cook-book would be one in which all these special dishes could be got together; supposing, of course, that the housekeepers and cooks could be persuaded to reveal their treasured secrets. This volume is an attempt in this direction, and we believe the first book of its kind. It is not in any sense of the word a text book on cookery; it is meant for the housewife who knows how to cook. The recipes were gathered by a trained nurse (who also had a taste for cooking) as she went from patient to patient to exercise her profession. In every house which prided itself on a special pudding or a new salad, she jotted down in her note-book all the particulars she could get, and thus gradually was built up what the authors believe will be a treasure-trove to the housewife who wants something a little different with which to surprise or please her family and friends. You will look in vain here for the common boiled potato, iv INTRODUCTIOlV the poached egg on toast, or roast beef medium, but you will find here a number of peculiarly tempting sandwiches, delicious salads and puddings, and innumerable attractive odds and ends in the way of canapes, cheese dishes, fancy breads, pickles, and sauces. It offers, in fact, a refuge from the commonplace, and will save many an hour of worry for a woman at her wits' end for a new idea for the table. EXPLANATORY NOTE 1 These Recipes are arranged Encyclopaedia fashion so that no index is necessary. If you have apples in the house, for instance, and wish to know at a glance the various ways to use them sug- gested by this book, see Apples under A, and you will be referred to the various places where apple recipes occur. Blank pages are inserted with regular subject headings for the convenience of the housewife who wishes to pre- serve family recipes under the various heads in this con- venient fashion; but readers are advised to write their recipes on these pages and not to paste on clippings, as the moisture may stain the page, and in time the added bulk will strain the binding of the volume. FROM HOUSE TO HOUSE ALMONDS, see A BOOK OF ODD RECIPES FROM MANY HOMES A Bread Cake Sandwiches Salad Sauces for Meat 'Canapes Eggs ANCHOVIES, see Fish Sandwiches Sauce for Meats "Fruit Ice Creams Jellies with Gelatin APPLES, see - Jellies Sweet Pickles Puddings -Salads APRICOTS, see Salads . T^.^T^TT^Tj'T-.r. [Canapes ARTICHOKES, see jg^^^^ .,,-,,» T^A^xTr. rCmCKEN ASPARAGUS, see jg^^^^ ASPIC, see Salads BACON, see Liver Pork Sandwiches BANANAS, see Custards Fruit Pie Salad BEANS, see Canned Vegetables Salad Sandwiches Soup Vegetables BECHAMEL SAUCE, see Sauces BEEF Beef Loaf Mix I Yi pounds chopped beef with 2 eggs, little parsley, onion, i cup milk, cracker-crumbs and butter. Put in a pan and bake in a loaf. Serve with brown gravy. Entrecotes Creoles Neatly flatten and trim two tender sirloin steaks oi 1% pounds each. Season with i teaspoon salt, j4 teaspoon pepper. Rub with i tablespoon oil, broil on each side 8 minutes. Serve with Creole Sauce. 2 BEEF 3 BEEP Creole Sauce Slice finely i medium white onion, 6 sound peeled shallots, and 2 green peppers. Heat thoroughly i tablespoon oil or butter in a saucepan. Add the onion, shallots, and peppers and lightly brown for 8 minutes, stirring well. Then add half a finely chopped garlic bean and i table- spoon flour. Stir briskly, add 6 finely chopped red, seeded tomatoes, season with i tablespoon salt, i teaspoon sugar. Add 6 sliced canned mushrooms, J4 teaspoon chopped pars- ley, and 3^ teaspoon finely chopped chives; stir briskly and let cook for 20 minutes; mix once in a while. Serve when desired. Corned-Beef Hash with Beets When making corned-beef hash add half as much finely minced beet as potato. Made-over Beef Stew Cut cooked meat into dice, add boiled spaghetti cooked in milk and a generous plateful of tomatoes with French dressing. Stew all together. Meat Loaf with Eggs Chop very fine i pound lean beef, ^ pound veal, J4 pound pork. Mix well and add i well-beaten egg, 3 soda crackers rolled fine, season with salt and pepper, form into an oblong roll, packed firmly, make a groove in center and put into this 3 hard-boiled eggs end to end, press meat to- gether, roll in cracker crumbs. Bake 2 hours in moderate oven, basting occasionally with butter and water. 4 FROM HOUSE TO HOUSE BEEF Savory Stew Cut I y2 pounds round steak into small pieces and brown on all sides in fat. Add i pint water, i sliced onion, i tablespoon catsup or Chile sauce. Cover closely and cook until meat ts tender. Sour Beef Two or 4 pounds lower round of beef put into a deep dish and covered with i part vinegar and 2 parts water. Add salt, I bay leaf, large onion sliced, i teaspoon whole mixed spices. Let stand in cool place 4 days, turn once a day and keep covered. When ready to use, brown on both sides, add liquor strained. Cook 3 or 4 hours. Thicken gravy and serve. Braised Tongue Boil fresh tongue 2 hours, remove skin and roots. Place in deep pan and surround with ys cup each of carrot, onion, celery, 4 sprigs of parsley cut fine. Green pepper may be used instead of onion, and potato and peas may also be added. Pour over 4 cups liquor tongue was boiled in, cover closely, and bake 2 hours; turn often first hour. Sauce Brown butter and flour and add gradually 4 cups water tongue was boiled in, season. One and one-half cups stewed and strained tomato may be used instead of some of broth. Glazed Tongue Wash and soak a small tongue over night. Place in kettle in morning in cold water and simmer slowly 3 or 4 hours. Set away and cool in its own liquor. When cold, Cont. on page 7 BEEF FROM HOUSE TO HOUSE BEEF 7 BEEF. (Glazed Tongue.— Cont.) remove skin and bone, fasten tip to thick part and put into large mold. Reheat i)^ pints of liquor with 3^ can tomatoes, i bay leaf, slice of onion, salt and .pepper, 12 whole cloves, and pinch allspice. Simmer 20 minutes, strain, stir in i ounce soaked gelatin, cook until gelatin is dissolved, pour over tongue. When stiff, garnish with stuffed olives and parsley. Tongue with Olives Brown 2 tablespoons butter, add 2 tablespoons flour and rub smooth. Pour in i pint stock and stir until thick. Put 2 cups diced tongue into casserole and pour gravy over it; season. Add 2 tablespoons minced green pepper, 2^ dozen stoned olives, i tablespoon kitchen bouquet. Cover tightly and cook 30 minutes. Tongue with Spiced Sauce Boil I tongue and let cool. Sauce Brown 2 teaspoons of flour in i tablespoon butter, gradually add i pint boiling water. Beat until smooth; boil a few minutes, then add a little grated lemon rind, Y^ cupful raisins, salt and pepper to taste. Six whole small peppers, 6 cloves, and i bay leaf, tied in cheese cloth and put in sauce. Cover and let simmer until raisins are nearly tender, then remove spices. Add juice of i lemon. If sauce is too thick, reduce with water. Then slice tongue and add to sauce; let simmer until raisins are done. Serve with rice and potato croquettes. 8 FROM HOUSE TO HOUSE BEEF Fried Tripe Cut into narrow strips cold boiled tripe. Fry in 2 ounces butter with 2 large sliced onions, parsley, pepper, salt, and I tablespoon vinegar. Tripe Cut tripe in squares, wash, and scrub thoroughly, cover with cold water, ^ can of tomatoes, onions as you like, salt and pepper, i bay leaf, clove, i allspice. Cook slowly half a day and add also a little vinegar; just before serving thicken with a little flour. Berkshire Ragout Parboil fresh honeycomb tripe, cut into small pieces. Add an equal measure small boiled onions and i pint oysters. Make a cream sauce, adding a little Magi bouillon, and add tripe, onions, and oysters. Season with salt and pap- rika and last add 2 slightly beaten eggs. Serve on triangles of toast with parsley. Tripe Ragout One pound tripe cut into small pieces, j4 onion sliced and cooked in" i tablespoon butter, I cup strained tomato, J4 teaspoon salt, Dash Cayenne pepper, I cup celery cut into small pieces. Add tripe to onion. Cook 10 minutes. Add tomato and other ingredients and cook or simmer half an hour. Sprinkle with Parmesan cheese. BREAD, BISCUIT, ETC. BEETS, see JSalads [Vegetables BERRIES, see Breads Cakes Ice Cream Jellies Sweet Pickles Pudding Salads BISCUITS, see Breads BISCUIT, see Ice Creams BREAD, BISCUIT, ETC. Educator Biscuit I egg, 1 tablespoon lard, 2 cups milk, 2 cups bran flour, 1 cup white flour, Pinch salt, Teaspoon baking powder. Egg Biscuit 2 cups flour (coffee cups), 2 heaping teaspoons baking-powder, 2 tablespoons cream, 2 eggs beaten lightly, 2 tablespoons butter, Milk enough to make stiff dough. Sift flour and baking-powder together, mix with butter, then add milk and eggs, drop In pan and bake In quick oven. 10 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. Boston Brown Bread 2 cups Indian meal, I cup rye, I cup flour, I scant pint sweet milk, ij4 cups molasses. Pinch salt, 1 teaspoon soda dissolved in i teaspoon hot water, 2 teaspoons cream tartar or 2 heaping teaspoons bak- ing-powder. Steam in covered tin 4 hours. Water must be boiling all the time. Brown Bread 2 cups scalded milk, 2 cups thin cornmeal mush, 1 compressed yeast-cake, 2 cups white flour, I cup sugar, Salt, Enough Graham flour to make a stiff batter. Let rise over night. In morning add i cup molasses, i teaspoon soda dissolved in yi cup boiling water. Then add Graham flour to make a stiff dough. Put in pans to let rise. Bake in moderate oven for an hour. If adding raisins, use I cup chopped ; prunes, i cup chopped ; put in when mixing for pans. Mix only stiff enough to stir with a spoon. Com Bread ^ cup cornmeal, I }i cups flour, ji cup sugar, Cont. on page 13 BREAD, BISCUIT, ETC. 11 12 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. 13 BREAD, BISCUIT, ETC. (Com Bread.— Cont. ) 4 teaspoons baking-powder, 3^ teaspoon salt, I cup milk, I egg. I tablespoon melted butter. Sift all dry ingredients and add milk, egg, and melted butter. Nut Bread 4 cups whole wheat flour, 4 teaspoons baking-powder, ^ cup sugar, I teaspoon salt, all sifted together. Stir in 2 cups milk, I well-beaten egg, I cup chopped nuts. Bake 45 minutes in hot oven. Raisin Bread 4 cups flour, 4 teaspoons baking-powder, j4 cup sugar, 1 egg, 2 cups milk, I teaspoon salt, I cup sultana raisins. Sift baking-powder and flour into basin, add sugar, salt, and raisins. Beat up egg and add milk to it, pour into dry ingredients. Mix well and put into covered pan and raise 20 minutes. Bake for i hour; cover with oiled paper. (Over) Rice Bread Rub I cup cold rice until smooth, Mix with ] : cup of flour. 14. FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. 1 cup of sweet milk, 2 tablespoons melted butter, Salt to taste. Beat hard and long; then add 2 eggs beaten separately and very light. Bake in thin layers, put together with but- ter. Soda Bread I quart flour, yi teaspoon salt, I teaspoon cream tartar. After sifting, put in 2 tablespoons sugar, and raisins to taste, I small teaspoon baking soda mixed in large cup but- termilk. Mix without making lumpy. Work quickly, put in very hot oven for 20 minutes; cool oven, and bake for about 10 minutes more. Walnut Bread I egg, }^ cup sugar. Pinch salt, 134 cup sweet milk, 4 cups flour, 4 large teaspoons baking-powder, I cup chopped nuts. Raise 15 minutes. Bake slowly 45 minutes. Cinnamon Buns Put into a quart measure i cup sugar, % cup butter, and fill to I pint, with scalded milk. Let stand until lukewarm, then add i compressed yeast cake dissolved in a little warm BREAD, BISCUIT, ETC. 16 BREAD, BISCUIT, ETC. water. Then stir in flour to make a stiff dough; just before finishing add 2 well-beaten eggs. Then stir until dough forms a ball on end of crank and is velvety (prepare before breakfast) . Let rise and stir down, let rise again, then roll out to about ^2 inch thick. Spread with butter, sprinkle with cinnamon and sugar, roll and cut, put into pans. Raise and bake. Hot-cross Buns Heat 4 cupfuls flour so it is warm to touch when sifted. Pour over a part of flour i cupful milk that has been scalded and cooled to blood heat. Melt j4 yeast cake in J4 cup lukewarm water. Let stand while 2 eggs are being beaten to stiff froth; add eggs and ys cup soft butter, 2 heaping tablespoons sugar and salt. Add remainder of flour and yeast, beat until it bhsters. Let rise over night. Next morning knead and pat into loaf I inch thick. Cut with biscuit cutter, put i teaspoon currants, 2 pieces citron in each. Let rise, dredge with sugar water, + each and bake. Tea-cakes 2 eggs beaten lightly, 1 pint milk. Equal parts lard and butter, 2 quarts flour, A Httle salt, 3 teaspoons baking-powder. Crullers I cup sugar, 14 cup butter, (Over) 16 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. I egg, ^ cup milk, i^ teaspoons baking-powder, J/2 teaspoon vanilla, I cup flour. Puff-ball Doughnuts 3 eggs with i cup sugar beaten until light. Add I pint milk, yi teaspoon salt, y2 teaspoon nutmeg, 1 quart flour. Sift 2 teaspoons baking-powder with 2 cups flour, add to eggs and beat well. Add more flour until the batter is thick and heavy. Fry in deep fat and roll in powdered sugar. Wheat Gems 2 eggs, 2 cups milk, 2 teaspoons baking-powder, 2 tablespoons melted butter, Flour to make a stiff batter. Salt. Cornmeal Griddle-cakes Beat 2 eggs lightly, stir into them i teaspoon salt and i teaspoon soda. Dissolve in i tablespoon boiling water 2 tablespoons of molasses and i tablespoon melted butter. Now beat in alternately J4 cup flour and i quart butter- milk ; when smooth and free from lumps stir in enough corn- meal to make a good batter. Beat in egg mixture. BREAD, BISCUIT, ETC. 17 18 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. 19 BREAD, BISCUIT, ETC. Rice Griddle-cakes Take I cup of warm boiled rice, cooked very soft, and stir into a cup of sweet milk, J4 teaspoon salt, i tablespoon melted butter or 2 of cream, and the yolks and whites of 2 eggs beaten separately until stiff. Mix thoroughly, then add enough flour to hold the rice together in a thin batter, and bake on a griddle. Wheat-flour Griddle-cakes Sift I y^ cups of flour with i j4 teaspoons baking-powder. Salt. Mix I pint of milk with 3 eggs, whites and yolks beaten separately. Add flour and bake in hot oven. Berry Muffins }i cup butter, 2^ cups flour, 4 teaspoons baking-powder, ^2 teaspoon salt, ys cup sugar, I egg, I cup milk, 1 cup berries. Cream butter and sugar, add egg well beaten; mix and sift flour, salt, and baking-powder. Reserve ^ cup to mix with berries. Add berries mixed with flour, last. English Muffins 2 cups flour, I cup milk, I egg. Little salt, (Over) 20 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. 4 teaspoons baking-powder. Bake in mufEn-rings on griddle. English Muffins I pint flour, ^2 teaspoon sugar, J4 teaspoon salt, I teaspoon baking-powder, -2 pint milk, 2 eggs. Sift flour, sugar, salt, and baking-powder together; beat yolks with milk, mix with flour. Add, last, whites beaten to a stiff froth. Bake on griddle in muffin-rings. German Muffins 2 eggs, I cup warm milk, Little salt, I cup flour, I tablespoon butter. First beat whites to very stiff froth; beat yolks, salt, and little of milk together, add sifted flour and rest of milk; beat lightly with egg-beater, add beaten whites, and bake in slow oven. Graham Muffins i}i cups Graham flour, I cup flour, I cup sour milk, ys cup molasses, ^ teaspoon soda, I teaspoon salt. BREAD, BISCUIT, ETC. 21 BREAD, BISCUIT, ETC. Mix dry ingredients and sift, add milk to molasses, and combine mixtures. Rice Muffins 4 heaping teaspoons of cooked rice. While it is still hot add a good-sized piece of butter, I egg beaten lightly with a little salt. Sift together yi pint flour, ^ teaspoon baking-powder; add this alternately with i cup of milk. Nut Loaf Grind 2 cups nut meats, hickory, English walnuts, al- monds, butternuts, and black walnuts. Take a loaf of stal' bread, mix bread with nuts, salt, parsley, marjoram, 2 table- spoons melted butter, i cup milk. Work with hands, form into firm loaf, place in buttered pan, and bake i hour in moderate oven, basting with butter and water. Serve cold with mayonnaise or hot with tomato sauce. Bread Pancakes I cup bread crumbs soaked over night in milk — little flour, I pint milk, 1 egg. Little salt, 2 teaspoons baking-powder. Popovers 4 eggs — beat whites and yolks separately, I pint milk, I cup flour, A little salt. Add whites last. Bake in warm earthen cups. m FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. Graham Popovers y^ cup entire wheat flour, Yz cup flour, ^ teaspoon salt, T/g, cup milk, 2 eggs, ^ teaspoon melted butter. Mix salt and flour, add milk gradually, then butter; add egg, beaten separately. Beat 2 minutes, using Dover egg beater. Turn into hissing gem pan, bake 30 or 35 minutes. Do not open oven door for at least fifteen minutes after the popovers have been put in. Breakfast Puffs Take dough that has been raised over night. Pull out to thickness of doughnuts, cut into 2J/2 inches in length, fry in boiling lard. Cracker Puffs 6 Boston butter crackers. Split and soak 3^ hour in water. Take from water and place each half in buttered pan, inner side up. Butter this side and bake in very hot oven. Bake J4 hour; they should be puffed and brown. Serve with preserved fruit and whipped cream, or for breakfast with butter and syrup. Hot Puffs I cup sweet milk, I cup sifted flour, I egg, I teaspoon butter, Cont, on page 25 BREAD, BISCUIT, ETC. £3 M FROM HOUSE TO HOUSE \ \ BREAD, BISCUIT, ETC. 25 BREAD, BISCUIT, ETC. (Hot Puffs.— Cont.) Pinch salt and little sugar. Beat egg well, add salt, sugar, milk, and lastly flour. Bake in hot oven 20 minutes. Cinnamon Rolls Mix a rich baking-powder biscuit dough, to which has been added y2 cup sugar, J4 teaspoon cinnamon to each pint flour. Roll out as nearly square as possible, spread lightly with soft butter, sprinkle with cinnamon and sugar mixed. Roll and cut into ^ inch sections. Lay about 2 inches apart, bake quickly. Dutch Rolls I cup lard, J4 cup butter, 4 cups milk, 1 teaspoon salt, 5 teaspoons baking-powder. Flour to make a soft dough. Roll out about }4 oi an inch thick. Sprinkle with i cup sugar, I oz. cinnamon. Roll up as a jelly-roll and cut in slices I inch in thickness. Bake 20 minutes in a hot oven. Parker House Corn Rolls Sift together 1 14 cups white flour, % cups cornmeal, 2 teaspoons baking-powder, }4 teaspoon salt, I tablespoon sugar. Chop in 2 tablespoons butter. (Over) 26 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. Add I beaten egg to J4 cup milk and turn into dry m. gradients, making a soft dough that can be handled. Ada more milk if necessary. Turn on a board, toss lightly, roll out J^ inch thick, cut with a biscuit cutter. Put bits of but- ter in center of each round, fold opposite ends to meet center, brush top with milk and bake 15 minutes in quick oven. White Mountain Rolls 16 cups flour, ^ cup sugar, I cup butter, 4 cups boiling milk. Whites 4 eggs beaten stiff, I yeast cake dissolved in very little warm water and stirred smooth. Have milk blood heat and add sugar and butter ; add part of flour and mix in whites of eggs, knead stiff, and let" rise over night. In morning, knead into rolls and raise. Bake 30 minutes, after rubbing with beaten egg. Waffles }i pt. clabber (buttermilk, i pint), I teaspoon salt, I tablespoon melted lard. Beat until perfectly smooth. Add flour enough to make a soft batter. Beat hard and long, for success depends on it. Just before putting into irons, which must be smoking, hot, add I level teaspoon of soda dissolved in i teaspoon hot water. Graham Wafers Beat to a cream yi cup butter. Add gradually i cup granulated sugar and unbeaten white of i egg. Beat vigor- BREAD, BISCUIT, ETC. £7 BREAD, BISCUIT, ETC. ously for lo minutes. Dissolve J4 a level teaspoon soda bicarbonate in 8 tablespoons warm water. Add to mixture, then stir in gradually i quart Graham flour. Knead smooth and roll out a little at a time as thin as a wafer. With a sharp knife cut into squares of about 2 inches and bake in a slow oven until crisp and brown. Rye meal or whole-wheat flour may be substituted. Waffles 2 cups of sifted flour, I teaspoon baking-powder sifted with flour twice, I teaspoon salt, 3 eggs, 1 tablespoon butter, 2 cups of milk. Beat the yolks smooth, add the milk, and turn this upon the prepared flour. Whip lightly and quickly for one min- ute, add the stiffened whites, and di-op by the spoonful into heated and greased waffle irons. Waffles 2 cups milk, 2 eggs, 3 cups flour, 2 teaspoons baking-soda, I teaspoon cream tartar, I saltspoon salt, I tablespoon butter, melted. Sift cream tartar with flour. Dissolve soda with hot water, beat eggs very thoroughly, add flour last. Rice Waffles I cup freshly cooked rice, I heaping tablespoon butter, (Over) 28 FROM HOUSE TO HOUSE BREAD, BISCUIT, ETC. Well-beaten yolks 3 eggs, To 2 cups sour milk, add i teaspoon baking-powder. Add to other mixture. Add flour enough to make stiff batter, fold in whites beaten to a stiff froth. Bake in very hot, well-greased waffle-irons. BREAD PUDDING, see Puddings BRUSSELS SPROUTS, see Salads BREAD, BISCUIT, ETC. a9 30 FROM HOUSE TO HOUSE CABBAGE, see I^alads J Vegetables CAKE To Make a Perfect Cake Good sweet butter, Strictly fresh eggs, Finest granulated or powdered sugar, Best pastry flour. All things to work with ready on a tray. For Tray Pitcher of milk Sifter Mixing bowl Spoons Egg beater Bowl Butter Flavorings Graduated cup Scales Sugars Extracts Salt Flour Baking-powder Salt improves every cake — whether it is given in the recipe or not. 31 32 FROM HOUSE TO HOUSE CAKE Black Cake (used since 1823) I cupful sour cream, I cupful molasses, I pound sugar, I pound flour, I pound currants, I pound raisins, y2 pound citron, ^ pound chopped figs, yi pound almonds, }i pound butter, 10 eggs, leaving out whites of two, 1 teaspoon soda, 2 teaspoons cinnamon, I teaspoon cloves, I teaspoon allspice, 4 tablespoons orange marmalade, Bake very slowly. Boiled Chocolate Filling I square chocolate. As much milk as you need. Sugar to , taste, I teaspoon cornstarch. Boil until stiff. When cool, add vanilla. j4 cup butter, 2 cups sugar, 2 cups flour, j4 cup milk. Chocolate Cake CAKE CAKE 2 teaspoons baking-powder, 2 teaspoons vanilla, 2 eggs, I square qhocolate. Frosting I square chocolate, 3 tablespoons sugar, I tablespoon water. Boil till it candies. Chocolate Cake 2 eggs, 2 cups brown sugar, j4 cup chocolate dissolved in i cup boiling water, yi cup sour milk, 2 cups flour, ly^ teaspoons vanilla, j/2 teaspoon soda, Salt. Chocolate Loaf Cake y^ (scant) cup butter, 1^2 cups sugar, 2 eggs, y^ cup rich milk, y2 cup coffee into which dissolve 3 squares Baker's choc- olate, 2 cups flour, yi teaspoon soda (scant) dissolved in the milk. Bake in a moderate oven. 34 FROM HOUSE TO HOUSE CAKE Cookies I cup butter, ^ cup powdered sugar, I egg, 1 tablespoon of brandy or sherry, 2 cups flour, 1 teaspoon of baking-powder. Roll out and cut. Peanut Cookies Rub to a cream ^*pound butter and ^ pound granu- lated sugar. Break into this, while beating, 2 eggs, and stir into cream. Then add gradually }i pound flour ; knead well; do not be afraid that it is too stiff. Roll out dough a little at a time, using powdered sugar instead of flour for pin and board. Sprinkle board with chopped peanuts and roll dough }i inch in thickness. Cut with biscuit cutter and bake lightly. Cornstarch Cake Whites of 6 eggs, 2 cups sugar, 1 cup milk, 2 cups flour, ^ cup butter, I cup cornstarch, 1 teaspoon soda, 2 teaspoons cream tartar, I teaspoon lemon flavoring, Salt. Delicate Cake 1 cup cornstarch, 2 cups flour, Cont. on page 57 CAKE 35 36 FROM HOUSE TO HOUSE CAKE 37 CAKE. (Delicate Cake. — Cont.) 1 cup sweet milk, 2 cups sugar, I cup butter. Salt, Whites of 7 eggs beaten very stiff, I teaspoon cream tartar. Rub butter and sugar to a cream. Sift cream tartar with flour. Mix J4 teaspoon soda with hot milk. Add milk to sugar — then flour — last eggs. Gold Cake I cup sugar, J4 cup butter, 1 cup milk, 4 egg yolks, 3 cups flour, 2 teaspoons cream tartar, I teaspoon soda. Salt. Gingerbread 1 cup sugar, 2 egg yolks, ly^ cups molasses (Porto Rico), I lump butter about size of an egg, % tablespoon lard, I cup sour milk, 3 cups flour, I good pinch salt, I heaping teaspoon cinnamon, I heaping teaspoon nutmeg, }^ teaspoon ginger, }^ teaspoon cloves — if you like, (Over) 38 FROM HOUSE TO HOUSE CAKE 1 heaping teaspoon soda dissolved in i cup boiling coffee. Bake 20 minutes in hot oven. Ginger Cake 2 cups molasses, I cup butter, 1 cup sour milk, 3 eggs, 2 tablespoons ginger, I teaspoon soda. Flour to make soft batter. Ginger-snaps I cup sugar, I cup lard, I cup molasses, 3 teaspoons ginger, 1 teaspoon soda dissolved in i tablespoon of vinegar, 2 eggs, 3 tablespoons coffee, 2 cups flour. Salt. Hermits Mix 2 eggs, 2 cups brown sugar, y2 cup butter, i^ cup currants, I teaspoon ground cloves, I teaspoon grated nutmeg, J^ cup raisins, I teaspoon soda dissolved in cup hot water, I teaspoon cinnamon. CAKE 39 CAKE Beat together. Add flour to make stiff paste. Roll thin, cut into rounds, bake in quick oven. Hickory-nut Cake 2 cups sugar, j4 cup butter, I cup milk, I cup chopped nutmeats, 3 cups flour, 3 eggs, 3 even teaspoons baking-powder. Bake In layers — put together, with frosting made of whites of 2 eggs, sugar, and chopped nut meats, putting ^ meats on top. Hickory-nut Kisses Whites of 4 eggs beaten stiff, I pound granulated sugar, I cup hickory nut meats chopped fine. Drop on buttered paper. Bake In moderate oven 15 minutes. Boiled Icing I cup sugar, i^ cups milk. Boll 10 minutes. Boiled Icing (2) Boil until stringy i cup sugar, with 4 tablespoons cold water. Then add to the beaten white of i egg. 40 FROM HOUSE TO HOUSE CAKE Brown Sugar Icing Cook I cupful dark brown sugar with }4 cup milk until It will form a soft ball when rolled between the fingers. Remove and beat until it thickens. ^ cup of nuts may be added. Maple Sugar Icing Put maple sugar with a very little water into a p^n and melt on stove. Let come to a boil, and remove from stove. When cool, add beaten whites of 2 eggs; beat until very light. Cover cake and sprinkle with almonds or English walnuts. Mocha Icing I cup cream, ^ cup sugar, 1 level teaspoon butter. Set on stove ; when it threads take off and beat in J4 cup strong coffee. Lemon Jelly Cake 2 cups sugar, 3 cups flour, 1 cup sweet milk, yi cup butter, 3 eggs, 2 teaspoons cream tartar, I teaspoon soda. For the Jelly Grated rind of 2 lemons. Add juice of same, I cup sugar, Cont. on page 43 CAKE 41 42 FROM HOUSE TO HOUSE CAKE 48 CAKE. (Lemon Jelly Cake.— Cont. ) J4 cup water, I teaspoon butter, 1 tablespoon flour. Boil until thick. ''Jumbles 2 eggs, i}i cups sugar, - }4 cup butter, I cup cornstarch, 1 teaspoon soda, 2 teaspoons cream tartar, 4 tablespoons cold water. Nut Macaroons Beat white of i egg until light and add gradually, while beating constantly, i cup brown sugar. Fold in i cup pecan nuts chopped fine, sprinkled with salt. Drop from end of spoon on to buttered paper, i inch apart. Bake in moderate oven until delicate brown. Peanut Macaroons Beat the white of i egg very stiff. Add gradually, while beating constantly, ^ cup fine gran- ulated sugar, few grains salt. Then add 5 tablespoons finely chopped peanuts, i teaspoon vanilla. Drop on but- tered paper, put j4 peanuts on top. Bake in moderate oven. Mrs. Morgan's Cake 2 cups sugar, 1 egg, 2 cups milk, (Over) 44 FROM HOUSE TO HOUSE CAKE I cup butter, 5 cups flour, I cup raisins sifted in flour, 1 teaspoon soda, 2 teaspoons cream tartar, Salt. Spice Marble Cake Liffht part Whites of 3 eggs, J4 cup butter, Yz cup sugar, y2 cup milk, 2 cups flour, I teaspoon cream tartar sifted with flour. teaspoon soda. Dark part Yolks of 3 eggs, 'J4 cup sugar, 1 cup molasses, 54 cup butter, 2 cups flour, I teaspoon soda, Ys cup sour milk, I teaspoon each of cloves, cinnamon, and nutmeg. Butter pan and alternate light and dark, putting light on top. In light part, dissolve soda in hot water; in dark part, dissolve it in sour milk. Mocha Cream Filling I cup butter. Yolk I egg, CAKE 45 CAKE 2j^ cups powdered sugar, Coffee extract to taste. Wash butter to remove salt, and pat to remove water. Beat to a cream, add beaten yolk, sugar gradually, then ex- tract. Caramel may be added to give color. Molasses Layer Cake Dissolve I teaspoon soda in i tablespoon boiling water and add to it Yz cup molasses. Then mix with it 1 cupful brown sugar, 2 tablespoons melted butter, I J^ cupfuls boiling water or coffee, Yz teaspoon cloves, I teaspoon cinnamon, 3 cupfuls flour. Beat until smooth and bake in layers. Molasses Layer Cake I 3 cup molasses, tablespoons butter, I Y 2 I egg, J cup coffee, cups flour, teaspoon soda dissolved in hot coffee. Nut Cake 2 I 3 I cups sugar, cup butter, cups flour, cup milk. 4 I eggs, teaspoon cream tartar, {Over) 46 FROM HOUSE TO HOUSE CAKE 1 teaspoon soda, 2 cups hickory nut meats, Salt. Oatmeal Hermits Put 2 cupfuls of oatmeal, I cupful of seeded raisins, J4 cup of English walnuts through the coarse chopper of a meat cutter. Mix together i cup of white sugar, salt, i cupful of melted butter, 2 well-beaten eggs. Add i teaspoon soda dissolved in 6 tablespoons hot sweet milk, i teaspoon each of cinnamon and nutmeg, and 2 cupfuls of flour. Stir in other ingredients, drop on a tin sheet about 3 inches apart, and bake in moderate oven. 1-2-3-4 Cake 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs, I cup milk, 1 teaspoon soda, 2 teaspoons cream tartar, Salt. Orange Cake 3 eggs, Yz cup milk, 1 scant cup sugar, Butter size of egg, 2 teaspoons baking-powder, Salt. Cont. on page 4g CAKE 47 4-8 FROM HOUSE TO HOUSE CAKE 49 CAKE. (Orange Cake.— Cont. ) Filling 2 oranges, peeled, and seeds, etc., removed, I cup boiling water, 1 tablespoon cornstarch. Scant cup sugar. Mix cornstarch with a little cold water and add to boiling water and sugar. Boil until it thickens and add oranges. Ribbon Cake 2 cups of sugar, I cup of butter, 4 eggs, I cup of milk, fs cup of flour, I teaspoon cream tartar, j4 teaspoon soda, Flavor with lemon. Take J^ of batter and add 2 tablespoons grated chocolate. Take y^ of remaining batter and add pink fruit coloring. Use any kind of filling. Sponge Cake Four eggs beaten lightly without separating. Add i ^ cups of granulated sugar and beat lo minutes. Carefully mix I J/2 teaspoons of baking-powder into 2 scant cups of flour, add to sugar and eggs, a pinch of salt and % cup of boiling water. Put in moderate oven, after four minutes quicken oven; if in thin layers, bake lo minutes. Filling for Cake One cup milk, take put 2 tablespoons in cup, heat re- mainder. Mix with cold milk ij^ tablespoons of corn- (Over) 50 FROM HOUSE TO HOUSE CAKE starch, add the yolk of an egg beaten with i^ tablespoons sugar. Add all to hot milk, stirring constantly until thick- ened. When slightly cold, add flavoring. Silver Cake , I cup sugar, ^2 cup butter, 1 cup milk, 3 cups flour, 4 egg whites, 2 teaspoons cream tartar, I teaspoon soda. Salt. Peach Shortcake Sift I quart flour with 4 level teaspoons of baking-powder and I of salt. Rub in 2 tablespoons butter. Add i J^ cups milk. Knead quickly, roll out about i inch in thickness. Cut to fit pie-tins. Bake in quick oven about 20 minutes. Chop rather fine i can peaches and drain. When cakes are done pull apart — butter bottom, spread over it a good layer of peaches, dust with sugar, put on top of cake and serve with whipped cream. Fresh peaches may be used in season. Strawberry Shortcake With J4 cup sugar stir i tablespoon butter to a cream, I egg, beaten well, J4 cup sweet milk, I cup flour, I teaspoon baking-powder. Bake in 2 tins. Mash berries (mix with sugar), put between and on top of layers. CAKE 51 CAKE Strawberry Shortcake To I pint rich buttermilk add i even teaspoon of soda and beat well. Stir in J^ teaspoon of salt and enough Graham flour to make batter stiffer than cake batter. Make into 2 thin cakes and bake in a brisk oven. Mash I quart strawberries, sweeten, and spread between and on top of cake. Serve with whipped cream. Crust for Shortcake lYz cups flour, I teaspoon baking-powder, I tablespoon sugar. Little salt, 1 scant cup lard and butter, melted, Bake in quick oven. Sponge Cake 2 cups powdered sugar. Scant ij4 cups flour, 7 eggs, Salt, Juice and grated rind of i lemon. Beat yolks and sugar until very light. Add the rind of lemon and whites of eggs beaten to a very stiff froth. Stir in flour and lemon juice, stirring as gently as possible. Strawberry Cake Make a sponge cake mixture. When cold cut off top and scoop out center. Ice outside of cake and fill inside with strawberries and powdered sugar. Serve with cap on, iced, and covered with whole capped berries. 52 FROM HOUSE TO HOUSE CALF'S HEAD, see Soup CALF'S LIVER, see Liver CANAPES, see also Sandwiches Artichoke Canapes Drain a can of artichoke bottoms and put each one on a lightly toasted piece of bread the size of the artichoke. Spread each artichoke with caviare and then with hard- boiled egg, garnish with sliced lemon. Crab Canapes Cut rounds of bread ^ inch thick. Spread with soft butter and anchovy paste. Mix equal parts crab meat and chopped green peppers, and sprinkle thickly over anchovy. Garnish with parsley, serve with mayonnaise. Egg and Sardine Canapes Cut into halves 6 hard-boiled eggs, chop whites and rub yolks through sieve. Remove bone and skin from i dozen sardines, add }4 yolks mixed to paste with a little oil, salt, Cayenne pepper and lemon juice. Fry thin rounds of bread a delicate brown. When cool, spread with paste, sprinkle with whites and little of yolk in center. Canape a la Minden Chop fine yolks of 2 hard-boiled eggs. Add I tablespoon lemon juice, 6 canned anchovies, I teaspoon English mustard mixed with J4 teaspoon white pepper, I pint finely minced boiled ham. Some finely chopped capers. Cont. on page ^^ CANAPES 53 54s FROM HOUSE TO HOUSE CANAPES 65 CANAPES. (A la Minden.— Cont.) Mix all together. Cut 12 slices of bread in oblongs. Fry a rich brown in butter and spread with ham mixture. Put y2 pound American cheese over fire. Add 34 cup milk and stir until creamy. Pour over can- apes and serve at once. Lobster and Cress Canape Chop a small onion and fry a delicate brown in i table- spoon butter. Add a bunch of cress chopped fine, ^ pint of cream. Stir until it bubbles, season with salt, pepper, and pinch of curry. Add i pint minced lobster meat. Spread on rounds of buttered toast. Sprinkle with little Cayenne and brown slightly in very hot oven. Spanish Relish Butter fresh brown bread with sweet butter and sprinkle lightly with red pepper. Have boned anchovy bottled in oil, place 6 on each slice laying flat. Sprinkle over each a httle hard-boiled egg yolk, chopped chicken, capers, and chopped parsley. Cut into fancy shapes. Tomato Canapes Cut white bread into rounds and spread with pate de foie gras, cover with a slice of raw tomato, spread with mayon- naise, and garnish with a stuffed olive in which a small sprig of parsley has been stuck. CANNED VEGETABLES, ETC. Canned Beans Cut beans as for ordinary use and pack tightly in fruit jars. Fill jars with cold water. Set in a boiler on cloth. (Over) 56 FROM HOUSE TO HOUSE CANNED VEGETABLES, ETC. Fill boiler with cold water up to shoulder of jar. Boil 4 hours, add boiling water to boiler as water boils away. Take out jars, if necessary fill with boiling water, seal tightly, wrap in paper, and set in dark cool place. Canned Beans (2) To I gallon beans take i cup salt and water to cover, cook until beans are tender. Put into cans, seal tightly. Drain off water and cook in fresh water when serving. Preserved Citron Cut citron into i inch pieces, peel, seed, soak over night in cold water (i quart to every quart of fruit), with a lump of alum the size of a large pea dissolved in each quart of water. Next morning rinse in salted water, i teaspoon salt to quart water, and cook 40 minutes in fresh warm water — i quart water to i quart citron. Make syrup 6 pounds sugar to i pint water, in which 2 ounces scraped, sliced ginger-root has been boiled. Boil syrup about 10 minutes, tie ^ ounce cinnamon stick, I teaspoon whole cloves, j4 teaspoon whole allspice in a piece of cheese-cloth and cook in syrup. Drain citron thor- oughly and add to syrup. Cook slowly }4 hour. Add to the syrup 2 thickly sliced lemons which have been cooked 15 minutes in ^ cup water. Add water and all, boil and skim J^ hour, pour over citron. When cold add i thinly sliced orange. Canned Corn 10 cups corn, I cup sugar, 1/2 cup salt, Let come to boil. Fill cans, seal tightly. CANNED VEGETABLES, ETC. 57 CANNED VEGETABLES, ETC. Canned Peaches Pit and peel peaches, drop in cold water to keep from dis- coloring. Pack, halves in cans tightly. Take i cup of sugar to each can and i or 2 extra ; 2 cups of water to each can. Stir until sugar is well dissolved, and warm and fill cans. Then screw covers on tightly, set cans in boiler on an old cloth, fill boiler with cold water up to bend in can, and let come to a boil, if ripe; if not so ripe, boil 4 or 5 minutes. Then take out, fill with juice that is very hot, put on rubbers and covers, and screw very tight. Keep in cool, dark place. CARAMEL, see CAKfes Custards Fruit Ice Creams CARROTS, see {^XIbles CATSUPS, see Pickles CAULIFLOWER, see Pickles Salads Vegetables «.,■,.,. ,,T^ [Canapes CAVIARE, see Jsandwiches CELERY, see Pickles Salads Sandwiches Vegetables 58 FROM HOUSE TO HOUSE CHAFING DISH RECIPES Crab and Shrimp — Spanish Style Cook 2 tablespoons butter with i of minced green pep- pers, y^ teaspoon minced onion, i tablespoon tomato catsup. Cook until brown. Make a cream sauce and add pepper mixture with yi cup shrimps, J/2 cup crab — or use a few fresh mushrooms cooked in butter instead of shrimps. Egg Rarebit Put I cup of mild grated cheese in a pan with 3 teaspoons of butter, with salt and Cayenne pepper to taste. Set this over boiling water, adding 3 well-beaten eggs, stirring con- stantly until a stiff custard, but do not cook until too thick. This quantity is enough for 6 slices of toast. Have both toast and cheese very hot. Can vary by having a crisp slice of bacon, topped by a poached egg, on top of rarebit. Eggs au Fromage Beat 6 eggs very slightly. Place in chafing dish i table- spoon butter. When very hot put in 2 heaping tablespoons grated cheese. Stir until smoothly creamed in butter; add egg, with salt and paprika, and cook until eggs are scram- bled. Stock Scramble Beat 6 eggs; put In a chafing dish i cup white stock, J/^ an onion, and some Spanish pepper, both chopped fine. When hot put in eggs, scramble slightly. Creamed Frizzled Beef 1/2 pound sliced dried beef, I tablespoon butter, Cont. on page 61 CHAFING DISH RECIPES 59 60 FROM HOUSE TO HOUSE CHAFING DISH RECIPES 61 CHAFING DISH RECIPES (Creamed Frizzled Beef. — Cont.) 2 tablespoons flour, i/^ cups milk, I egg. y2 cup cold water. Melt butter and shake beef loosely in pan until edges curl. Remove from fire and sift flour over, stirring briskly all the time. Add water, and stir until flour is absorbed ; add milk. When creamed, put over fire and add beaten egg. Deviled Ham To J4 cupful softened butter add i tablespoon sugar, i teaspoon mustard, J4 teaspoon salt, dash of paprika. Put blazer over hot water and when very hot turn in mixture. Beat yolks of 2 hard-boiled eggs to a cream, add J4 cupful vinegar and i cupful chopped cold boiled ham. Add to butter and heat very hot. English Monkey Melt I tablespoon butter in blazer, add i cup milk, i cup bread crumbs. When heated and stirred smooth, turn in 2 cups American cheese broken into small pieces. Stir until smooth, season with salt, pepper, and mustard, and just before serving, add 2 well-beaten eggs. Lobster a la Kingston Melt I large tablespoon of butter with i tablespoon flour, salt, and dash of paprika. Cook until smooth, add gradu- ally I cup milk, stir until hot, put in i cupful canned lobster meat and y^ cupful chopped mushrooms. When thor- oughly hot, add beaten yolks of 2 eggs and 2 tablespoons sherry. Cook until egg sets. 62 FROM HOUSE TO HOUSE CHAFING DISH RECIPES Crab, salmon, or cold chicken may be used In the same way. Oysters and Celery Chop fine i small head celery and put into blazer with i tablespoon butter and i cup oyster liquor. Cover and cook until celery is tender; season with salt and paprika. Then add I cup oysters, with 5<2 cup thin cream. Stir i teaspoon flour smooth in a little milk and add, stirring until oysters are plump and sauce is thickened. Then add i tablespoon lemon juice or sherry wine. Oysters a la Chafing Dish Put I tablespoon butter in blazer. When melted and very hot, add 2 finely chopped green peppers, a dash of onion. Let simmer 3 minutes, then add i pint small oysters and liquor, salt and pepper. Cover and cook until oysters are plump and edges curl. Serve in pastry shells very hot — or over toast. Sauce , j/3 cup strong beef extract well salted, % cup cream, I tablespoon butter. First put butter into chafing dish. When melted add i heapmg tablespoon flour, add beef extract, and then cream. Let boil well, then add large tablespoon sherry, season to taste, last add raw egg well beaten, keep from curdling. Use for scallops, crabs, oysters, mushrooms, or cold chopped meats. Smoked Beef Rarebit j4 pound smoked beef shredded, I cup tomato juice. CHAFING DISH RECIPES 63 CHAFING DISH RECIPES -Ys cup grated cheese, 2 tablespoons melted butter, 2 eggs. Very little onion juice. Put beef with tomato juice in pan. When very hot, add onion juice and cheese. Cook thoroughly. Add egg, well beaten. Serve on thin slices of toast. r Scrambled Egg with Torhato and Peppers Cut green peppers and tomatoes into small pieces. Put butter into blazer. When hot, add beaten eggs, peppers, and tomato, and scramble. Welsh Rarebit ij4 pounds American cheese, Put about 3 tablespoons of beer in chafing dish. When it is boiling, add cheese cut into small pieces. Then beat an egg, add mustard, salt, pepper, and Worcestershire sauce. Add when cheese is all melted and cook until creamy. Serve at once over crisp saltine crackers or cold apple pie. Milk can be used instead of beer. Tomato Golden Buck Prepare a Welsh rarebit with I tablespoon butter, Y pound American cheese, I teaspoon Worcestershire sauce, I saltspoon dry mustard, Y cup strained tomato puree. Pinch baking soda. Salt and pepper to taste. (Over) 64 FROM HOUSE TO HOUSE CHAFING DISH RECIPES When melted and smooth, extinguish flame and stir in 2 well-beaten eggs. Serve on toast with poached egg on top. Experimental Welsh Rarebit I tablespoon butter, I y2 pounds American cheese, Melt together. Add I well-beaten egg, Saltspoon pepper, Saltspoon mustard, I teaspoon Worcestershire sauce. Salt to taste, ^ cup cream or top milk. Curried Tomatoes Heat a tablespoon of chopped onion and 2 tablespoons of butter in chafing dish. Add 6 slices of tomatoes while they are cooking. Make a paste of >4 cup of milk or cream, I tablespoon of curry powder, pinch of salt, and Cayenne pepper to taste, pour over tomatoes, and stir until it thickens. Serve on hot buttered toast. CHEESE Cream Cheese Cream i tablespoon butter and mix with I cream cheese, 14 teaspoon salt. Dash Cayenne, I tablespoon chopped pimento, I tablespoon lemon juice. CHEESE 65 66 FROM HOUSE TO HOUSE CHEESE 67 CHEESE t)eviled Cheese J4 pound Roquefort cheese, ^ pound cream cheese, 2 tablespoons tomato catsup, I teaspoon Worcestershire sauce, y2 teaspoon paprika, yi teaspoon salt, 8 or lo chives, chopped fine. Mix to smooth paste, put into jars, and keep in a cool place. Frozen Cream Cheese and Figs Beat 2 good-sized cream cheeses with ^ cup stiff cream, sweeten to taste and put into a covered mold. Pack in ice and salt 4 hours. When ready to serve cut into rounds with a cooky cutter and in a slight depression in upper side put a preserved fig, stem end up. Cream Cheese and Ripe Olives Chop ripe olives, mix with cream cheese, and moisten with French dressing. Shape into balls and serve on lettuce. Melted Cheese Melt 4 tablespoons of cheese with a little butter. As soon as melted, stir in i or 2 pulverized crackers, and mix with enough hot milk to make a thin paste. Pour over toast and serve hot. Cheese Pie Cut ^ of a stale 5-cent loaf of bread in J^-inch slices and then cut slices in halves. Alternate In a buttered shallow baking-dish with mild cheese cut In i/^-Inch slices; sprinkle (Over) 68 FROM HOUSE TO HOUSE CHEESE with salt and paprika. Beat 2 eggs lightly, add enough milk to moisten nicely, pour over mixture, and bake a golden brown. Potted Cheese Pound I pound of cheese in a mortar with 2 ounces liquid butter, I glass sherry or brandy, dash of Cayenne pepper, mace, and salt. Beat all together and put In a small jar with a layer of butter on top. Cheese Pudding Butter a baking-dish and lay thin slices of bread on bottom and sides; over the bread lay slices of American cheese with salt, pepper, Cayenne, and a pinch of baking soda; repeat until dish is full; then pour over milk enough just to cover. Grate cheese over top, bake in a hot oven 13/^ hours, and serve at once. Savory Butter 2 teaspoons vinegar, 2 teaspoons anchovy paste, 2 teaspoons French mustard, 4 teaspoons Roquefort cheese, 1/2 cup butter. Beat all until smooth and creamy. Cheese Souffle Cut into very small pieces soft, fresh, American cheese, and measure i cupful. Put over boiling water and com- mence to melt. Add i cupful heated cream, take from fire and stir until cheese is melted and all is smooth. Cover i cupful soft bread-crumbs with i cupful milk, and let stand J4 hour. Add beaten yolks of 2 eggs and add to cheese. CHEESE 69 CHEESE Season with salt and paprika. Butter ramekins and see that oven is hot. Then fold into souffle whites of 2 eggs beaten stiff and dry. Bake 15 minutes in quick oven; serve at once. Cheese on Toast ^2 cup old English cheese, grated, 4 tablespoons milk, I teaspoon butter, I even teaspoon flour. Pinch salt. Blend flour, milk, and butter; add cheese, boil up, and serve on toast. Cheese Toast J4 pound cheese in saucepan, add i tablespoon of butter, beat and cook; add, a little at a time, i pint of milk that has been thickened with i tablespoon of cornstarch. When smooth, pour over toast and serve hot. CHEESE, see also Chafing Dish Recipes Eggs Salads Sandwiches Sauces SOQPS Custards CHESTNUTS, see -{ Salads Sauces for Meat TSalad CHICKEN, see also Jsandwiches TO FROM HOUSE TO HOUSE CHICKEN Chicken and Asparagus Timbale I cup cooked, minced chicken, I cup cooked asparagus, Cook 2 tablespoons butter, 2 tablespoons flour, ly^ cups top milk. Salt and pepper. Dash of mace and few drops lemon juice. Add this to chicken and asparagus. When boiling add 2 egg yolks slightly beaten, take from fire and add stiffly beaten whites. Turn into timbale molds, well oiled and lined with bread-crumbs. Bake 15 minutes under greased paper and in pan of water. Turn out of mold, garnish with asparagus tips, and serve with highly seasoned cream sauce made with mushroom powder. Creamed Chicken in Breadloaf Take a round loaf of bread, cut off top in i slice and remove all the crumbs. Brush the inside over with melted butter and put into the oven till the whole inside is brown. Fill with creamed chicken, dust with bread-crumbs and bits of butter and brown in oven. Escalloped Chicken Use left-over chicken. Mix with a cream sauce. Cut 2 green peppers, i large ripe tomato, 2 boiled potatoes into ■ cubes.. Mix with chicken and simmer half an hour. Pour into buttered baking-dish. Cover with fine bread-crumbs and bake a nice brown. Impanada Cut raw chicken, and flour each piece separately. Line a deep baking dish with pieces of raw sweet and white potato, Cont. on page 75 CHICKEN 71 72 FROM HOUSE TO HOUSE CHICKEN 73 CHICKEN. (Impanada.— Co«^) little onion, salt, pepper and butter, i can tomatoes chopped, I tablespoon vinegar. Add chicken, cover top with sweet and white potato, cover dish, and bake 2 or 3 hours. Re- move cover and brown. Creamed Chicken with Mushrooms Boil a small fowl until tender. When cold, cut breast and good dark meat into dice, season with salt and pepper. Blend 2 tablespoons of butter and i of flour. When smooth, add i cup of rich milk and beat till smooth. To this add chicken and i quart fresh mushrooms cut into dice. Let all simmer 20 minutes. Serve on strips of toast and garnish with parsley. Chicken Pillau 1 fowl, cleaned and trussed, 2 onions, 6 whole peppers, I teaspoon salt, 4 quarts water. Let boil, skim. Set back and simmer until fowl is done. Take from saucepan for gravy ij^ pints broth. Wash i cup rice and put into remainder of broth. Boil rapidly half an hour. While rice is cooking boil 3 eggs hard. Gravy I tablespoon butter, I tablespoon flour, i^ pints broth. Salt and pepper and giblets chopped fine. Put chicken on platter, surround with rice, garnish with eggs. Serve gravy in boat. 74 FROM HOUSE TO HOUSE CHICKEN Pressed Chicken Singe and drain a fowl. Put it in a saucepan, partly cover with boiling water and boil rapidly for 5 minutes, then cook slowly until meat nearly falls from the bones, adding, when the meat begins to get tender, I teaspoon salt, I onion chopped fine, I bay leaf, A little celery seed. Take from fire. When cold chop rather fine, removing skin. Remove fat from broth. This should measure at least I quart. Add yi box Coxe's Gelatin which has been soaked in ^ a cup of water for half an hour. Bring to a boil and add juice of lemon and a little more salt if necessary. Cover the bottom of a plain bread-pan with hard-boiled eggs, then put in meat and pour over liquor. Set away for over night. Chicken Ramekins Take i^ cups left-over chicken, i cup drained peas, J4 cup chopped mushrooms. Melt 14 cup butter, J4 cup flour, ^ cup chicken broth, y2 cup milk, J^ cup liquor from mushrooms. Season with salt and paprika. Add chicken, peas, mushrooms; sprinkle with bread- crumbs ; brown. Chicken in Rice Cups Line small cups (buttered) with a half-inch wall of soft boiled rice. Fill the center with chicken minced, delicately CHICKEN 75 CHICKEN seasoned, and moistened with chicken broth or cream sauce. A few chopped oysters or onion juice and chopped celery will improve the chicken. Cover the top with a layer of rice and bake in a moderate oven for 15 minutes. Then invert the cups on a platter and serve with cream or oyster sauce. Chicken Roll Cut raw meat from 2 chickens and put it through a meat chopper. Put in a bowl with I cupful of dry bread crumbs, 1 grated onion, 2 teaspoons of salt, y2 a nutmeg grated, ^ cup chopped pecan nuts. Break in 2 eggs, mix thoroughly and form into a long roll about 4 inches in diameter. Sew in a cheese cloth, tie the ends, put roll and bones in kettle, cover with cold water, cook slowly 2 or 3 hours. When cold, serve with salad. CHOCOLATE, see Cake Pudding Sandwiches CHOWCHOW, see Pickles CHOWDER, see jg^^^^ CIDER, see Jelly CITRON, see Canned Vegetables ^T An^o [Shell Fish CLAMS, see jgoups 76 FROM HOUSE TO HOUSE COCKIELEEKIE, see Soups COCKTAILS, see COCOANUT, see JFlSH |Vegetables Custards Fruit Puddings COD, see Eggs Fish Salad COFFEE, see Cakes Custards Ice Creams COLD SLAW, see Salad COOKIES, see Cakes CORN, see - Bread Salad Canned Vegetables Soups Vegetables CORNED BEEF, see Beef CRABAPPLE, see Sweet Pickles CRABS, see Canapes Fish Salad Sandwiches CREOLE SAUCE, see Beef CRESS, see Salads CHICKEN 77 78 FROM HOUSE TO HOUSE CUSTARDS 79 CROQUETTES, see JChicken ' [VEGETABLES CRULLERS, see Bread "Pickles Fish Salads Sandwiches CUCUMBERS, see - CURRANTS, see CURRY, see Bread Cakes Jellies Pickles Chafing Dish Recipes Fish Chicken Eggs Rice Vegetables Veal CUSTARDS, ETC. Banana Dessert Put 4 tablespoons sherry into saucepan, 4 tablespoons granulated sugar, little cloves and cinnamon. Slice 6 large bananas into it. Cook 5 minutes. Put lady fingers Into bottom of dish and pour fruit over them or serve with cakes. Caramel Banana Custard Scald 2 cupfuls milk, pour on to 3 egg yolks, beaten light with J4 cupful sugar. Add ^ teaspoon butter. Beat thoroughly and cook in double boiler. Add 2 bananas (Over) 80 FROM HOUSE TO HOUSE CUSTARDS, ETC. sliced thin. Line a basin with caramel, put in custard, and cook until firm about ^4 hour. To make caramel, cook yi cup sugar and ^ cup water until brown, use while warm. Caramel Baked Custard Mix ^ cup granulated sugar with i tablespoon of water and cook over rather hot fire until brown. Shake, if in- clined to burn. Pour into buttered pudding dish and let harden. When hard, pour in custard mixture and bake in pan of water. Boiled Custard 4 eggs. Quart milk, A little salt. Sugar and flavoring to taste. Boil until thick in double boiler. Mocha Macaroon Custard Make a custard of 4 yolks of eggs, }i cup sugar, ij^ cups rich milk, ^ cup strong coffee, 6 tablespoons powdered macaroons, and bake until set. When cold, cover with whipped whites of eggs, j4 cup hot syrup, and ^ cup whipped cream. Gar- nish with candied cherries and angelica. Rice Custard Soak y^ a cup of cold cooked rice in a pint of hot milk until the grains separate. Add the yolks of 2 eggs beaten CUSTARDS 81 CUSTARDS, ETC. with 2 tablespoons of sugar, a pinch of salt, and i teaspoon of lemon extract. Cook to a soft custard, cover with a meringue, set in oven until a light brown. Egg Junket with Whipped Cream Beat stiff, whites of 2 eggs and yolks separately; then mix gradually, beating well. ' Heat to blood heat i pint milk, J4 cup sugar, J^ teaspoon vanilla, and pour over beaten eggs. Then add an overflowing tablespoon junket; let stand without moving until cold, and serve with whipped cream. Marrons with Whipped Cream Cut rounds of white cake and moisten with sherry. Put whipped cream on top and marrons in center. Meringues Whites of 5 eggs beaten very stiff. Add ^ pound pow- dered sugar and stir in lightly. Drop on white paper, oiled with olive oil. Bake very slowly i hour. Before baking, sprinkle with granulated sugar. Cocoanut Meringues Beat whites of 2 eggs until very stiff and add 6 table- spoons fine granulated sugar, while beating constantly. Continue beating until it will hold its shape. Cut and fold in 2 tablespoons sugar, J4 teaspoon vanilla, and 3 table- spoons shredded cocoanut. Shape, and bake on oiled paper 30 minutes. 82 FROM HOUSE TO HOUSE CUSTARDS, ETC. Rice Cream Put on stove i quart milk, in double boiler. While milk is still cold, add 2^ tablespoons rice. Let cook until rice is well done. Beat yolks of 2 eggs very light and add them with i scant cup sugar, pinch of salt, to rice and milk. Let thicken — put in pudding dish. Whip whites, put on top, and brown. Serve very cold. Peanut Rice Wash 3 tablespoons rice and cook in salted water 7 min- utes, drain, cover with i pint grape juice. Cook slowly until tender. Cool rice, grind i quart peanuts, mix with rice, arrange on crisp lettuce leaves with cream cheese balls; cover with whipped cream. CUSTARDS 83 84 FROM HOUSE TO HOUSE DANDELION, see Salad T^ A rr^T-r. fPUDDINGS DATES, see Jsandwiches DESSERTS, see Cakes, Custards, Pies and Puddings DOUGHNUTS, see Breads DRIED BEEF, see {^™^^ ^'''' ^''^^'^' DRESSINGS FOR SALAD AND FISH, ETC. Cream Salad Dressing Beat 4 yolks of eggs in a pint bowl. Add I y^ teaspoons mustard, 1 teaspoon salt, 2 tablespoons powdered sugar, 5 tablespoons vinegar, 2 tablespoons melted butter. Mix all together and set in top of tea kettle. When thick set away to cool. Just before serving beat in i cup of thick cream. Fish Dressing I tablespoon capers, I teaspoon of chives chopped fine. Mix with mayonnaise dressing. 85 86 FROM HOUSE TO HOUSE DRESSINGS FOR SALAD AND FISH, ETC. Mayonnaise Dressing Put the oil, egg, and bowl on ice until cold. Beat the yolk until light and foamj) then put in the oil, one di'op at a time, beating until thick, thin with a very little vinegar and begin dropping the oil again. When there is enough and it is thick, add a very little salt and Cayenne. Mayonnaise Dressing Mix mayonnaise dressing with vinegar that beets have been pickled in. Peanut Cream 2 tablespoons peanut butter, I teaspoon mustard, I teaspoon sugar. Salt and pepper. Mix well into this 2 tablespoons thick cream, i tablespoon chopped olives. Thin with vinegar, pour over either let- tuce or celery. Salad Dressing I yolk of egg, 3 tablespoons of oil, I tablespoon of tarragon vinegar, I teaspoon of onion juice. Salt and tobasco sauce. Salad Dressing I tablespoon melted butter, I tablespoon of sugar, I tablespoon of cold water, 3 tablespoons of vinegar, DRESSINGS FOR SALAD AND FISH 87 DRESSINGS FOR SALAD AND FISH, ETC. I egg, J4 teaspoon mustard, Salt and pepper. Mix beaten egg, melted butter, and water together. Then mix vinegar, mustard, and sugar, and add to egg mix- ture. Put in double boiler and stir until a little thick. Set on ice until cold. This is good with cold slaw. To Serve with Salads Saltine crackers, buttered and sprinkled with paprika. Put into oven and brown. E EAST INDIA RELISH, see Pickles EGG PLANT, see 1^,^^^°^ [Vegetables "Bread Chafing Dish Recipes Custards Sandwiches Salads EGGS, see also EGGS Anchovy Eggs Hard boil eggs, cut in halves, and remove yolks. Pick anchovies in bits and mix with mayonnaise dressing. Fill whites, and grate yolks over top; serve with mayonnaise. Eggs Bercy Hard boil as many eggs as required. Cut in half and re- move yolks. Mix yolks with Worcestershire sauce, mus- tard, salt, Cayenne, oil, and vinegar. Put back into whites, set halves into baking-dish, cover with a white sauce, spread over top beaten whites of i or 2 eggs. Set in oven to get a golden brown, serve hot. Eggs Canada Put slices of dried beef In bottom of ramekin, break in an egg, sprinkle with Worcestershire sauce, mustard, salt, and Cayenne pepper and cheese. Cook until just coddled. Fried onions may be used instead of beef. 88 EGGS 89 90 FROM HOUSE TO HOUSE EGGS 91 EGGS Eggs with Cream Scald Yz cup rich milk and put in 4 ramekins, break an egg in each, set in a pan of water, and cook. When egg com- mences to set, put I teaspoon grated cheese over it and cook until cheese is melted and egg is softly cooked. They may also be cooked in cream or tomato sauce. Curried Eggs Hard boil eggs and cut into pieces, put in nest of rice, and pour over it a curry sauce. Deviled Eggs — Fried Boil carefully i dozen eggs hard, throw into cold water, and at the end of one-half hour remove shells. Cut eggs carefully in half, remove yolks and rub to a paste with : 3 tablespoons of salad oil, 2 tablespoons vinegar, J4 teaspoon made mustard, Dash of paprika, 2 or 3 drops of tobasco sauce, Salt to taste. Stuff whites with mixture and fit parts together. Dip in beaten white of egg, then in cracker crumbs, and fry in deep fat. CEufs a la Eulalie Scrub and bake large potatoes, cut into halves lengthwise. Remove contents, rub through a sieve, and mix with i ounce Parmesan cheese, season, add cream sauce, beat very light. Fill shells, leaving space on top. Put into oven and brown, add poached eggs, serve very hot. 92 FROM HOUSE TO HOUSE EGGS Fluffed Eggs Separate whites and yolks of eggs, beat whites with salt until very stiff, put in molds on buttered toast. Put yolks in center and set in oven to brown. Eggs Grand Due Put poached eggs on toast, cover with a cream sauce in which cheese has been melted, garnish with asparagus tips. They can also have a creamed sauce in which pimentoes have been cut up. Japanese Eggs I }^ cups boiled rice piled on platter, cut 6 hard boiled eggs into fourths, put into center of rice, pour over them white sauce flavored with i teaspoon onion juice, i teaspoon parsley, i teaspoon soy, or Worcestershire sauce. Eggs Lafayette Toast and butter rounds of bread. Arrange on heated platter; put on each piece a poached egg, and cover with cream sauce with ^ teaspoon of paprika in it. Mushrooms with Eggs Peel and cook i pound fresh mushrooms until tender, in white broth to cover, adding butter, onion, herbs, and sea- soning. Press through sieve on toast, put poached egg on top, and serve. Eggs Nova Scotia Soak y2 pound of salt codfish over night. In the morn- ing pick it apart, scald and drain, put into a cream sauce. Put on rounds of toast with a poached egg on top and pour over the rest of cream sauce. EGGS 93 EGGS Omelet Beat whites and yolks separately and just before cooking mix together. Salt and pepper to taste. Put in a pan of hot butter and fry to a rich brown, fold, and serve at once. Favorite Omelet Cook I pint fresh peas ; chop i onion and i sweet pepper, two fresh peeled tomatoes. Put i tablespoon of butter in a pan, add sliced tomatoes, pepper, and onion. Stand over hot water 20 minutes. Beat 6 eggs without separating, add vegetables, and 5 tablespoons of warm water, i teaspoon salt, and dash of pepper. Cook same as plain omelet. Garnish with seasoned peas and send to table. Spanish Omelet Cut red sweet peppers into small pieces. Chop sufficient parsley to make i tablespoonful, also a good-sized, chopped onion. Put butter in pan, add onion, etc., cook slowly, browning until done; pour in eggs, whites and yolks beaten very lightly together. Cook and fold. Turn out on heated platter, garnish top with parsley and peppers. If you like serve with a tomato sauce. A few drops of vinegar in water that an egg is poached in will make it very white. Lettuce Salad with Dropped Eggs Dress lettuce with a cream dressing made from slightly sour cream with pepper, salt, and vinegar to taste; in each nest of lettuce put a dropped egg, cooked soft. 94 FROM HOUSE TO HOUSE EGGS Scrambled Egg and Tomato Put slices of fried tomatoes on pieces of buttered toast, place on top of this scrambled eggs. Stuffed Eggs Cut hard-boiled eggs in halves and mix yolks with a little melted butter and anchovy paste and dash of pepper. Stuff whites and put 2 halves together. Put in balcing dish, cover with brown sauce, heat in oven, and serve. Stuffed Eggs au Gratin Remove yolks from hard-boiled eggs, chop very fine with salt, pepper, butter, and essence of anchovy. Put into baking-dish, pour over cream sauce, thickened with the chopped whites, sprinkle with bread crumbs, and brown in oven. Stuffed Eggs Stuffed eggs that are fried in deep fat may have added to the yolk chopped stuffed olives or mushrooms and be served with mayonnaise dressing, creamed tomato, or mushroom sauce. Eggs in Nests on Baked Tomatoes Cut a slice from stem end of ripe tomatoes and after scooping out slightly bake in the usual manner. Remove from the oven before quite done and mound in the center of each the white of i egg beaten stiffly, drop an unbroken yolk in the center of each white, and set back in the oven until whites are a pretty brown. EGGS 95 96 FROM HOUSE TO HOUSE EGGS 97 EGGS Eggs in Tomato Shells Cut slices from stem end of tomatoes, remove core, and take out seeds. Stand tomatoes on a dish and set in the oven until slightly soft. Dust with salt and pepper and put in each J4 a teaspoon of butter, break in an egg, stand back in oven until eggs are solidified, serve at once. Eggs Vassar Finely chop 2 ounces smoked, dried beef. Add i cupful strained tomatoes, }i cupful grated cheese, Cayenne, few drops onion juice, salt. Melt 2 tablespoons butter, add mix- ture, and when well heated add 3 eggs well beaten. Cook until eggs are creamy, serve on squares of buttered Graham toast. ENDIVE, see Salad FIGS, see /Cheese [Pudding FINNAN HADDIE, see JsaIad FISH Anchovy Fritters Pound yolks of 2 hard-boiled eggs with yi dozen bottled anchovies, i teaspoon capers, 2 ounces butter, i tablespoon parsley, and i ounce grated Parmesan cheese. Rub through a sieve, add i tablespoon bread-crumbs and yolk i raw egg, red pepper, and salt. Form into balls, roll in crumbs, egg, and fry a golden brown. Codfish Bake I pint finely shredded codfish, 1 pint mashed potato, 2 tablespoons butter, ^ cupful cream, 3 eggs beaten separately and whites added after other ingredients have been beaten hard and long. Bake in a buttered pudding dish and serve with an egg sauce. Creamed Codfish with Eggs Soak I cupful flaked codfish in 2 cupfuls hot water, drain, and add i cupful hot milk. Set over fire and cook until creamy and reduced to one-fourth its quantity. 98 FISH • 99 FISH Beat 4 eggs until light, add y^ cup of cream or milk, turn into a double boiler, and cook until thickened stirring con- stantly ; remove and blend lightly with fish. Serve on toast. Scuffled Codfish Mash and shred i cup soaked salt codfish. Cut into quarters i pint potatoes. Cook both together until potatoes are done. Drain and mash. Add i well-beaten egg, milk, I teaspoon butter, salt and pepper, i teaspoon baking-pow- der; beat until light and bake 45 minutes in well-greased pan. Codfish with Tomatoes Cut or shred coarsely i cupful salt codfish. Cover with warm water and let stand 10 minutes, drain. Brown 2 tablespoons butter and 2 tablespoons flour. Stir until smooth and thoroughly brown. Add i pint tomatoes and cook until thick. Add codfish and season. Serve on toast. Superior Codfish Balls Mix 2 cupfuls of boiled potato, put through ricer with i cupful shredded codfish, scalded and drained very dry, i tablespoon butter, ji teaspoon curry powder, Ys teaspoon minced onion, }i teaspoon paprika. Beat until very light. Let cool and make lightly into balls, roll in beaten egg mixed with water, then in very fine cracker dust, put into refrigerator. Fry next morning in very hot fat. Finnan Haddie Make a cream of 2 cupfuls of milk, 2 tablespoons of flour, and 2 tablespoons of butter, salt, and pepper. (Over) 100 FROM HOUSE TO HOUSE FISH Lay haddie, skin-side down, in a shallow agate pan, pour sauce over, cover, and cook slowly. Remove cover and baste with melted butter until brown, remove to platter, pour sauce over, garnish with slices of lemon, parsley, potato balls and slices of hard-boiled eggs. Salmon Creamed Break into bits salmon, i chopped hard-boiled egg, stir into a thick cream sauce. Cover with cracker-crumbs, brown. Salmion Escalloped I can salmon drained, Alternate in a baking-dish salmon and cracker crumbs; season, dice with butter, cover with milk, and bake. Fish Jelly- Put cooked halibut or salmon through a meat chopper twice, then rub through sieve. Heat i cup soup stock and pour over beaten yolks 3 eggs, i teaspoon celery salt, little salt, y2 teaspoon paprika. Cook until thick. Soak 2 tablespoons gelatin in i cup stock, add to mixture and i J4 cups fish. When cool add J4 pint whipped cream, turn into mold, serve on lettuce with cucumbers. Molded Salmon Remove salmon from can, rinse thoroughly in hot water, and divide into flakes. Mix Yz teaspoon salt, i ^ tablespoons sugar, J^ table- spoon flour, I teaspoon mustard, few grains Cayenne pep- per. Add 2 egg yolks, i^ tablespoons melted butter, % cup milk, J4 cup vinegar. Cont. on page lOj FISH 101 102 FROM HOUSE TO HOUSE FISH 103 FISH. (Molded Salmon.— Cont.) Cook over hot water, cooking constantly. Add ys tablespoon gelatin dissolved in cold water, strain, and add salmon; put into mold. Cucumber Sauce Beat y2 cup heavy cream until stiff. Add yi teaspoon salt, pepper, and gradually 2 tablespoons vinegar. .Then add I cucumber paired, chopped and drained. Salmon Omelet I can salmon, drained and chopped, 4 eggs well beaten separately, Salt and pepper. Mix with salmon. Fry in hot fat by spoonfuls. Serve on lettuce hot. Salmon Pudding I can salmon, I cup bread-crumbs, 3 eggs. 4 tablespoons melted butter, I tablespoon chopped parsley. Drain liquor and save for sauce. Chop fine fish and parsley, add to butter and bread- crumbs, salt, pepper, and well-beaten eggs, saving yolk of one for sauce. Mix and pack in buttered dish, steam i hour, turn on to platter, and serve with sauce. Garnish with lemon cut into pieces. Sauce I cupful of milk. Liquor of salmon, I tablespoon cornstarch, (Over) 104 FROM HOUSE TO HOUSE FISH I tablespoon melted butter, Yolk of I egg. Cook and add juice ©f ^ lemon. Steamed Salmon with Potato Balls Pick up the contents of a large can of salmon; add salt, pepper, and a tablespoon of lemon juice. Beat smooth and gradually fold in a small cupful of whipped cream. Put into a buttered mold and steam three quarters of an hour. Turn out and surround with piles of potato balls covered with melted butter and chopped parsley. Sardines in Lemon Cups Scoop out lemon halves, mix pulp with sardines, add mus- tard, hard boiled eggs, tobasco sauce and mayonnaise. Fill cups and garnish with capers and lemon straws and small pieces of pimento. FISH — SHELL FISH Clam Chowder 50 clams chopped, 2 quarts potatoes chopped, 2 onions chopped. Put into a kettle first a layer of potato and onion, then a layer of clams. Season with salt and pepper, a little thyme, and plenty of butter. Cover with rolled crackers, then add another layer in same way, pour over the juice of clams, add 4" quarts of water, boil slowly 2 or 3 hours. FISH— SHELL FISH 105 FISH — SHELL FISH Curried Clams Make cream sauce. When it boils, add }i teaspoon curry powder moistened with cold water, i hard-boiled egg chopped, pinch salt and celery salt. Cook in own liquor i pint clams, drain, put on toast, and pour over curry sauce. Serve in border of rice. Deviled Clams Cook in their own liquor 25 nice clams, chop very fine. Then add 2 well-beaten eggs, i teaspoon prepared mustard, 5 tablespoons cream, pepper and salt. Clean and warm shells, fill with mixture, and brown quickly. Clam Fritters Make a batter of i cup of milk, 3 eggs beaten lightly, J^ teaspoon salt, i heaping cup of flour sifted 4 times with i even teaspoon baking powder; stir in 30 clams chopped fine. If batter is too thin add little more flour; drop by the spoon- ful into boiling fat and fry a golden brown. Norfolk Clams Cook 2 tablespoons each of flour and butter, rub in yolks of 4 hard-boiled eggs. Heat i pint of milk in double boiler and thicken smoothly with paste. Chop and drain i pint clams, add to strained liquor, season with Cayenne and i teaspoon lemon juice. Heat slowly without boiling, add to cream, mix slightly, and serve at once. Add a pinch of soda to cream. Panned Clams With Green Peppers Remove seeds and boil until tender 2 green peppers, chop them with i>^ dozen little-neck clams. (Over) 106 FROM HOUSE TO HOUSE FISH — SHELL FISH Place in saucepan with j4 cup clam liquor, i tablespoon tomato catsup, pinch ground mace, i tablespoon melted but- ter; simmer slowly until clams are done. Serve on rounds of hot buttered toast. Garnish with stuffed olives and pars- ley. Clam Pot Pie Scrub and cook clams in a little water until they open; remove clams and strain broth. Thicken with a little flour, butter, and pepper. Chop clams and return to broth. Pour over hot baking-powder biscuit. Scalloped Clams Make a cream sauce, using for liquid }4 clam juice and J/2 milk with tiny pinch soda. Add chopped clams and i beaten egg — put into scallop shells and brown. Serve with lemon. Baked Shrimps Shell and strip with a fork i pint fresh-cooked shrimp. Mix to a paste 2 yolks of hard-boiled eggs, i tablespoon butter, and stir i cup of thick cream sauce into it; add shrimps and i chopped pimento, fill shells, and bake. Crabs, Tremont Style Take yi dozen small boiled crabs picked into large pieces. Mix with yi quantity fresh peeled mushrooms cut small, season and moisten with butter, put into clean crab shells, sprinkle with bread crumbs and Parmesan cheese, and brown. Lobster and Mushroom Saute mushrooms and i small onion in butter, pour over a well-seasoned soup stock. Let simmer until tender. Strain Cont. on page log FISH— SHELL FISH 107 108 FROM HOUSE TO HOUSE FISH— SHELL FISH 109 FISH — SHELL FISH (Lobster and Mushroom. — Cont. ) and add to it an equal amount of finely minced lobster meat. Season with salt, pepper, and lemon juice, and enough stock to make a paste. Oyster Cocktails Cut stem end from green or red sweet peppers, remove seeds, stand in dish of cracked ice. Put in 4 tablespoons tomato catsup, 2 teaspoons lemon juice, dash tobasco. Put into each 5 small oysters and serve. Oyster Cocktail For each i dozen small oysters, take I tablespoon horseradish, I tablespoon lemon juice, 1 tablespoon Worcestershire sauce, 2 tablespoons tomato catsup and few drops tobasco sauce. Set on ice until ready to use. Drain oysters thoroughly and use 8 or, if very small, more to a glass. Mix with cock- tail and serve. Oysters Colonial 6 tablespoons catsup, 6 tablespoons lemon juice, 6 tablespoons finely chopped celery hearts, I teaspoon onion juice, 1 teaspoon horseradish, 1/2 teaspoon salt. Then add 3 dozen small oysters. Serve in cocktail glasses. Deviled Oysters Cook for 5 minutes : 2 tablespoons butter, (Over) 110 FROM HOUSE TO HOUSE FISH — SHELL FISH I tablespoon chopped onion, I tablespoon chopped green pepper. Add: 5^ cup strained oyster juice, I teaspoon lemon juice, I tablespoon tomato catsup, I teaspoon prepared mustard, Dash Cayenne pepper, I pint chopped oysters. Simmer 5 minutes and serve in toasted bread cups. Epicurean Oysters I pint solid oysters, cook 3 minutes with 3 tablespoons butter; add Yi cup cream, y^ teaspoon celery salt, dash Cay- enne pepper; bring to boiling point, add 2 tablespoons sherry, serve on toast. Escalloped Oysters Put a layer of cracker crumbs in pan, then a layer of oysters with salt, pepper, and butter; then a layer of crumbs, and so on until pan is full, having last a layer of crumbs. Put butter on top, pour over all >^ liquor and % hot milk with 14 teaspoon soda. Pigs in Blankets I dozen large oysters, I dozen thin slices of bacon. Roll oysters in bacon, fasten with toothpicks. Broil until bacon is crisp. FISH— SHELL FISH 111 c FISH, see also - Salads Sandwiches Soups FRUITS, see also FRENCH TOAST, see Puddings, Etc. FRENCH SALAD DRESSING, see Salads FRICANDEAU OF VEAL, see Veal FROSTING, see Cakes FROZEN CUSTARD, see Ice Creams FROZEN FRUIT, see Ice Creams FROZEN PUDDINGS, see Ice Creams Cakes Ice Creams Sweet Pickles Sandwiches Salads FRUIT Baked Apples Bake in a pan with one banana. Serve with whipped cream. Baked Apples with Nuts Remove cores and stuff with chopped nuts, cover with sugar, add a little water and cinnamon. Bake. Caramel Apples Boil I cup sugar with ^ pint water lo minutes. Peel and core 6 large apples, and cook in syrup until ten- der, turning often. Remove apples and dissolve i heaping tablespoon gelatin in syrup. Put i cup brown sugar, 34 cup cream, i table- (Over) 113 FROM HOUSE TO HOUSE FRUIT spoon butter in a pan and cook to firm ball stage. Then add I cup chopped nuts, pour into centers of apples, fill in around with syrup, and serve, when set, with whipped cream. Fried Apples Cut apples round and in rather thick slices. Take out cores and fry in butter. Sprinkle with powdered sugar. Ginger Apples Take equal quantities apples and sugar. Firm green ap- ples are best. Pare, core, and quarter and put into cold water. Put sugar In kettle, to every pound of sugar add y2 pint water, and bring to a boil. Throw in apples and ^ pound whole ginger dried. Boil until apples are clear and can be pierced with a straw. Seal in usual way. Serve with cup custard. Apple Meringue Peel, core, and bake apples. When cold, fill centers with marshmallow, jelly or marmalade. The meringue is made from whites of 2 eggs beaten stiff with sugar. Pour over apples and brown: Apple Solid To every pound of sliced fruit allow half as much sugar and juice and grated rind of i lemon. Put all together in a double boiler and cook until a thick mass. Put into a mold, cool, and serve with cream. Fried Bananas Cut lengthwise and dip in sweetened yolk of egg, then in bread crumbs, fry in butter. FRUIT 113 114. FROM HOUSE TO HOUSE FRUIT 115 FRUIT Macedoine Fruit Mix grape fruit with fresh or candied or preserved fruit, a little rum, or sherry. Fill grape fruit shells or sherbet glasses. Garnish with cubes of mint jelly or preserved gin- ger, chestnuts, or candied fruits soaked in wine. Sliced Oranges Oranges sliced, sprinkled with cocoanut and sugar, with port wine poured over them. Fruit Punch I dozen lemons, Strawberries if in season, I dozen oranges, Maraschino cherries, I cup Ceylon tea, Pineapple cut in small bits, 1 cup granulated sugar, 2 quarts Apollinaris water. Brandied Peaches Remove skins from i peck peaches and put in alternate of peaches and half their weight in sugar. Then add i quart brandy and cover closely, having heavy cloth under cover. Baked Pears Prick and wash pears. Put them in an earthen jar with i cup of sugar, i teaspoon molasses, i cup water. Cover tightly and bake over night. 116 FROM HOUSE TO HOUSE FRUIT Pear Compote Peel some small pears, leaving stems on. Put into lemon juice and water to keep white. Boil I cup granulated sugar and i tablespoon water until it threads. Dry pears and form into a pyramid, pour over cold syrup, serve when cold with whipped cream. Can sprinkle with chopped almonds before glace sets. Small peaches may be used in same way (with pistachio nuts) . Pears with Ginger Soak % pound green ginger root for 2 days. Drain, and add to this i pint water, 5 pounds sugar and 8 pounds hard, peeled pears, cored and sliced. Scrape the ginger root and cut into thin slices. Add yel- low peel and juice of 4 lemons. Cook for 2 hours, or until pears are transparent and syrup thick. Watermelon Balls Cut a fine watermelon and with a large potato scoop take out into balls, sweeten, flavor highly, and chill. Serve in glasses. GELATINES, see Jellies GEMS, see Bread GERMAN TOAST, see Puddings GINGER, see Cakes GRAPE JUICE, see Puddings GRAPES, see {Jj^^^^ 117 HAM, see H Chafing Dish Recipes Eggs Pork Sandwiches Salad HARD SAUCE, see Puddings HASTY PUDDINGS, see Puddings HERRING, see Sandwiches HICKORY NUT, see Bread Cakes Sandwiches Salads HOLLANDAISE SAUCE, see Sauces tj/->Ti/rTivTv [Puddings HOMINY, see Jvegetables HORSERADISH, see Pickles HOT SLAW, see Salads HUCKLEBERRIES, see Berries 118 FRUIT 119 120 FROM HOUSE TO HOUSE ICE CREAM, ETC. Baked Apple Ice Cream Bake lo tart apples. When cold mash and strain. Add to I pint each of milk and cream that has been scalded, and sugar to taste. Freeze. When serving sprinkle with chopped nut meats. Banana Puff Slice 6 large bananas, sprinkle with lemon juice and grated cocoanut, place on ice and chill- i hour. Mash smooth, adding scant cup powdered sugar. Fold in lightly beaten whites 2 eggs, pour into freezer, and turn crank until there is slight resistance. Add J4 pint whipped cream, freeze to consistency of mush. Serve in glasses lined with sweet biscuit. Biscuit Cream Grate rind of 2 lemons, adding sugar to taste, 12 grated macaroons and I pint stiiBy whipped cream. Put into freezer and when it stiffens stir in Yi pint chopped maraschino cherries with 4 tablespoons cordial. Freeze very firm ; pack into individual molds. Bisque Glace Boil Y/s, cup sugar in i pint water 25 minutes. Beat whites of 4 eggs very stiff and pour syrup very slowly over them, stirring all the time. Set away to cool. 121 {Over) 122 FROM HOUSE TO HOUSE ICE CREAM, ETC. Put 2 dozen macaroons in oven to dry, roll (when brown) fine, and sift. Whip I quart cream until dry and add to egg and sugar. Then add powdered macaroons, stirring well. Put mixture into ice cream freezer that has been previously cooled. Put cover on and cover with ice and salt. Let stand 5 or 6 houi^s. Frozen Fruit Mash sufficient fruit to make i quart, strain through sieve, strawberries, peaches and pineapples need i^ cups sugar. Grape, blackberry and raspberry less sugar. Add sugar to juice; when thoroughly dissolved, add i quart water and freeze not too stiff. Serve in glasses plain, or with whipped cream. Frozen Coffee Custard Scald I pint, milk in double boiler. Beat 4 eggs, i cup sugar together until light. Add to hot milk. Cook until thick, cool, add J/2 pint cold strong coffee, I pint whipped cream, and freeze. Frozen Pudding I pint milk, 1 tablespoon cornstarch, J/2 teacup sugar, 2 eggs, J^ pint cream. Candied cherries, Citron, Raisins, 3 tablespoons of rum. Chop fruit fine and put to soak in rum some time before ICE CREAM, ETC. 123 ICE CREAM, ETC. using. Scald milk and put in cornstarch, which has been previously blended with cold milk. As soon as thick, add well-beaten yolks and sugar. When cold, add fruit and whites beaten stiff, whipped cream and fruit and rum; freeze. Maple Ice Cream Beat yolks 2 eggs until light. Add Yi cup maple syrup, ^ cup milk. Cook over hot water, stirring constantly until mixture thickens. Pour over stiffly beaten whites of 2 eggs. When cool add i >4 cups cream and freeze. Mint Sherbet Chop I cup mint leaves, steep juice 2 lemons 15 minutes. Boil I pint water and i pint sugar until they begin to candy, add i cup orange juice and mint mixture. Strain, cool, add beaten white i egg, and freeze. Garnish with candied or maraschino cherries. ICINGS, see Cakes J JELLIES WITH GELATIN Jellied Apples Wash, peel, and quarter apples. For every quart of apples use % box gelatin; let this soak in 34 cup cold water. Make a syrup of i cup sugat- and i of water. Boil about 5 minutes. Flavor with a little lemon juice and ground gin- ger. Cook apples in this a few at a time. When all are cooked, put gelatin in syrup, strain; when it is a little cold put half in mold, and then apples, then rest of syrup. Serve with cream. Cider Jelly Soak 2 ounces gelatin in just enough water to cover, for 2 hours. Put 2^4 pints cider in kettle over fire. When it reaches boiling point pour over gelatin, strain through a cloth into mold, set aside to cool. Serve with whipped cream and sweet biscuit. Cider Jelly I quart fresh cider, boil 3 minutes with a stick of cin- namon, I teaspoon lemon juice, and, if necessary, a little sugar. Dissolve I tablespoon of gelatin in cold water and pour the hot cider over it, stir until dissolved, strain through a flannel and set on ice. Serve surrounded by pickled pears or apples. 124 JELLIES 125 126 FROM HOUSE TO HOUSE JELLIES WITH GELATIN 127 JELLIES WITH GELATIN Wine Jelly — (Very Good !) Box gelatin dissolved in i. pint boiling water, I }i. pounds sugar, Grated rind and juice of 2 lemons, I pint wine, I quart water with 2 sticks cinnamon boiled in it, Juice of 2 oranges. JELLIES Crab Apple Jelly Cut apples up and nearly cover with cold water and cook half a day slowly, strain over night. Measure juice and boil for several minutes and skim. Heat and add sugar, as for currant jelly, only add i less cup sugar than juice. Currant Jelly Clean currants, two-thirds ripe, put into kettle with i or 2 teacups of water. Set on back of stove and let'simmer until thoroughly cooked, put into jelly bag, and drip over night. Measure juice and put as many cups of sugar as you have juice in a cool oven to heat through. Put juice on stove and let boil hard for 5 minutes, skim, then add sugar; let boil 4 minutes, and skim. If it drips or jellies on a spoon it is finished. Green Grape Mint Jelly Wash desired amount green grapes, put into preserve ket- tle, and heat until they can be crushed. Add to each 4 pounds grapes, a bunch fresh, well-washed mint, bruised. Cook until grapes are soft enough to drain. (Over) 128 FROM HOUSE TO HOUSE JELLIES Turn into jelly bag and drip. Measure, boil, and to each pint add i scant pound hot sugar. Boil 12 minutes or until it jellies; leave as it is or color with vegetable coloring. Mint Jelly Cut into quarters tart apples without peeling. Put into a preserving kettle with just enough water to cover bottom. Cover closely, set at side of range, and simmer until apples are broken and soft. Strain through jelly bag; do not squeeze or jelly will be cloudy. Allow I pound of granulated sugar to i pint of juice. Put sugar in pans in open oven to heat, stirring occasionally. Return juice to fire and bring to a boil. Bruise a large bunch of mint, break, and tear it to pieces ; put into saucepan and cover with a little boiling water. Allow it .to steep until liquid is green; strain, squeezing leaves and stems hard ' or putting through a vegetable press. Avoid using much water, as the liquid should be bright green. As soon as the juice reaches boiling point, add sugar, boil up once, add mint liquor, and remove from fire. An excellent vegetable color- ing can be obtained if not green enough. JOHNNY CAKE, see Bread JUMBLES, see Cakes JUNKET, see Custards K KETCHUPS, see Pickles ^^,^„^„_ rCHAFiNG Dish Recipes KIDNEYS, see j^^^^^ ^^^ Sidneys KISSES, see Cakes 129 LAMB, see Mutton ^ „--,„„ f Soups LEEKS, see jg^^^^^ LEMON, see {^;,^„^,^^3 LENTILS, see Vegetables LETTUCE, see Salads LIMA BEANS, see Vegetables LIVER AND KIDNEYS Liver and Bechamel Sauce Cook I tablespoon butter with i teaspoon flour, httle salt, pepper, nutmeg, and Cayenne, Yi cup stock. When boiling, add I teaspoon Worcestershire, i teaspoon lemon juice, 3 tablespoons cream mixed with i yolk and i cup cold cooked liver. Cut in dice, serve in ramekins. Calf's Liver Put into a pan and fry until crisp 4 or 5 slices salt pork, skim pieces out, and set aside. Cook in fat slowly until a dehcate brown: I dozen balls potato, I small onion sliced, I dozen balls carrots, I stalk celery diced. Cont. on page 75J 130 LIVER AND KIDNEYS 131 132 FROM HOUSE TO HOUSE LIVER AND KIDNEYS 133 LIVER AND KIDNEYS. (Calf's Liver.— Cont. ) Place in casserole, lay over top slices of calves' liver, add salt, pepper, and i pint boiling water, i tablespoon kitchen bouquet. Cook covered for i hour. Do not remove cover until serving. Deviled Liver 3 pounds uncooked liver, %. pound salt pork, ^2 pint bread-crumbs, 3 tablespoons salt, I teaspoon pepper, y^ teaspoon Cayenne pepper, y^ teaspoon mace and cloves, Cook liver and pork very fine, add other ingredients, mixing well. Put into covered mold and set in saucepan of cold water. Cover saucepan, place on fire, and cook 2 hours. Take out and uncover mold. Set in oven to let steam, serve cold. Skewered Liver Alternate small pieces of calves' liver and bacon on skewer and bake in oven or broil. Nice for breakfast. Lamb Kidneys Cut into halves, broil, and serve with drawn butter poured over them. Kidney and Mushrooms Parboil i kidney and fry in butter. Add salt, pepper, and a little onion, 12 button mushrooms, little chopped parsley, ^ pint consomme, i tablespoon sherry. Cook 10 minutes. Serve on toast. 134. FROM HOUSE TO HOUSE LIVER AND KIDNEYS Kidney and Oyster Pudding Parboil and slice 4 lamb kidneys. Add i pint oysters and juice, some butter, salt and pepper, and parsley. Cook until oysters curl. Put into bowl, thicken juice a little, put crust over, and bake. Serve. Kidney Relish Split some lamb kidneys, remove fat and outer skin, and chop fine. Slightly brown some chopped onion in i table- spoon butter. Add little chopped parsley, i tablespoon Worcestershire sauce, and a sprinkle of flour. Stir in kid- neys, season to taste, spread on thin slices of buttered toast, cover with bread-crumbs and Parmesan cheese, and place in a quick oven for 1 5 minutes Kidney Stew Soak, parboil, and slice calves' kidneys. Fry in butter or drippings; add salt, pepper, 2 tablespoons each of chopped truffles and mushrooms, i tablespoon sherry, and parsley. Cook 10 minutes more. Lamb Kidney with Tomato Sauce Cut into half i dozen lamb kidneys and soak in cold water half an hour. Pour this water off, cover with boiling water, and parboil until tender. Change water several times. Dredge with flour, saute in butter or olive oil, brown slightly, and serve with tomato sauce. Veal Kidneys Buy kidneys in their fat, cut part of fat and kidneys very fine. Parboil and pour off water; cover and cook slowly i hour. Set away over night in their own liquor. Next morning heat and thicken, season and serve. LIVER AND KIDNEYS 135 LOAF, see- Beef Chicken Veal TChafing Dish Recipes LOBSTERS, see Fish [Salad MACARONI SPAGHETTI, ETC., see M Puddings Salads Sandwiches Vegetables MACAROON, see JCustards [Ice Creams MACEDOINE, see /Fruits [Vegetables MAPLES, see \^^^^^ [Ice Creams T\/rAT3Tv/rAT Ar.T7 [Sweet Pickles MARMALADE, see -i r- [Sandwiches MARRONS, see Custards MARROW BONE BALLS, see Sauces MARSHMALLOWS, see jp^p^j^j^gg MAYONNAISE, see Pressings [Salads MERINGUES, see {^--ARDS H irTTVTT* 1 J J-j L/ Jj i ' ^^^ [Sandwiches MUFFINS, see Bread (-Chafing Dish Recipes Kidneys ■««-TTCTT-r.^^-iiTc Sandwiches MUSHROOMS, see g^^^^^ Soups Vegetables 136 MUTTON 137 138 FROM HOUSE TO HOUSE MUTTON 139 MUSTARD, see i^^^^^^s [Sauces MUTTON Casserole of Lamb Fry I onion in butter, dredge while frying with flour. Add to it, while frying, i pint cold, chopped, cooked lamb, diced and free from fat. When well seasoned, turn all into a casserole. Add i tablespoon butter to pan, 2 tablespoons flour, brown and add, %. teaspoon thyme, % teaspoon sweet marjoram, yi teaspoon celery salt, Salt and pepper. Into casserole with meat put 2 good-sized carrots, sliced, pour in gravy, and cook i y^ hours. Then add i can drained peas and cook 15 minutes longer. Rice with Lamb Line a buttered baking-dish with a rice wall i inch thick, fill center with chopped, cold mutton, seasoned with salt, pepper, and onion juice. Moisten with gravy, cover with layer of rice, and bake covered half an hour in moderate oven. Remove cover, spread with soft butter, and brown. Serve with cream or tomato sauce. N NUTS, see fBREAD Cakes Fruits Sandwiches Salads 140 /-WT3A f Soups OKRA'^^^j. Vegetables [Beef Tongue OLIVES, see \ Sandwiches [Salads OMELET, see Eggs TEggs ONIONS, see Sandwiches Salads Soups Vegetables [Cakes ORANGES, see J Custards [Salads OYSTERS, see fCHAFiNG Dish Recipes Fish Kidneys Pork Sandwiches Salads Soups 141 PANCAKES, see Breads PARSNIPS, see Vegetables PASTRY, see \l'Z^,,^^, PATE DE FOIE GRAS, see i^^^Ztcn.s PEACHES, see « Cakes Fruit Jellies Pickles Salads PEANUTS, see - Cake Sandwiches , Sauces [Salads TFruits PEARS, see } Sweet Pickles [Salads [Salads 1 Vegetables PEASE, see PEPPERS, see - Pickles Sandwiches Salads Vegetables 142 PICKLES, ETC. 14.3 144 FROM HOUSE TO HOUSE PICKLES, ETC. 145 PICKLES, ETC. Bordeaux Sauce Cabbage, 2 gallons, cut. Green tomatoes, i gallon, cut, I dozen onions, I ounce turmeric, I ounce allspice, I ounce black pepper, I ounce ginger, I ounce whole cloves, J4 pound white mustard seed, 1% gills salt, I ^ pounds sugar, J4 gallon vinegar. Mix all, boil 15 Or 20 minutes. Catsup 4 quarts ripe tomatoes, 1 teaspoon allspice, 2 teaspoons pepper, 2 nutmegs, 2 quarts vinegar, y^ cup cinnamon, 1 teaspoon ground cloves, 2 teaspoons salt, J4 cup sugar. Boil 3 hours slowly and strain. Tomato Catsup (uncooked) Chop j4 peck ripe tomatoes, 3 red and 3 green peppers without seeds, 4 celery stalks, (Over) 146 FROM HOUSE TO HOUSE PICKLES, ETC. 2 onion's. Add I cup grated horseradish, I cup tarragon vinegar, y2 cup black and white mustard seed, I cup brown sugar, I teaspoon black pepper, I teaspoon cinnamon, ^ cup salt, I pint vinegar. Mix well and put into jars. Chow-chow I peck green tomatoes, 1 quart white onions, Chopped fine with tomatoes. 9 large green peppers, 4 tumblers horseradish, 2 tablespoons cloves, 1 1 tablespoons mustard. Add 2 cups salt to the tomatoes, onions, and peppers. Let stand over night, then drain thoroughly, add spices, and cover with cold vinegar. East Indian Pickle Slice 2 quarts green tomatoes, 6 small onions, 5 medium sized cucumbers, I small head red cabbage. Put into crock in separate layers with a sprinkle of salt between each. After 24 hours cover this with this boiling mixture. Drain off and reheat each day for 3 days : 3 pints cider vinegar, PICKLES, ETC. 147 PICKLES, ETC. J4 pound white mustard seed, yi ounce celery seed, I J^ pounds brown .sugar, 2 small green peppers shredded, 2 tablespoons black pepper, % cup turmeric. On third heating add: 2 cups tarragon vinegar, I tablespoon mustard, y^ cup salad oil, 1 teaspoon curry powder. Seal In glass jars. Gherkin Pickles First wash pickles thoroughly 2 or 3 times, then make a brine of salt and water, and leave In 3 days. For strength of brine add salt until the top of an egg just appears above the top of the water. The third day wash once more in clean water and dry each one separately in clean towels. Lay the pickles In jars with sticks of dill, cover with cider vinegar which has been boiled and cooled, never put on hot. A few sticks of horseradish will keep vinegar from molding. East Indian Relish 2 quarts green tomatoes, 6 large onions, 2 pounds sugar, 2 ounces mustard seed, y^ ounce turmeric, 4 quarts cabbage, 3 large red peppers, 2 quarts vinegar, (Over) 148 FROM HOUSE TO HOUSE PICKLES, ETC. I ounce celery seed. Soak tomatoes over night in salt and water, then chop fine and mix dry with other ingredients; then add vinegar; boil 20 minutes. Mustard Pickle I cauliflower, I quart cucumbers, I pint onions, , J^ pint lima beans, I quart green tomatoes, 6 green peppers. Cut all in small pieces and put into brine, strong enough to bear up an egg, for 24 hours. Then bring to boiling point and drain well. Put 2 quarts of vinegar in kettle to scald. Take i cup sugar, i ounce flour, j4 pound mustard, and 3 cents' worth turmeric. Mix these with i pint of vinegar and add to scalding vinegar. When thickened, mix through pickle. Pepper Hash Chop fine 12 green and 12 red peppers, 12 small onions. Add 3 tablespoons salt. Let simmer 10 minutes and drain. Add I quart vinegar, i cup brown sugar. Let come to boil and seal in jars. Pepper Hash 1 large cabbage cut fine, sprinkle with salt, let stand i hour; 12 green, 2 red, peppers, cut — let stand i hour. Squeeze cabbage with hands — press peppers through colander with spoon. Mix both together, add: 2 sugar cups grated horseradish, 2 ounces whole cloves, 2 ounces white mustard seed, Cont. on page i§i PICKLES, ETC. 149 150 FROM HOUSE TO HOUSE PICKLES, ETC. 151 PICKLES, ETC. (Pepper Hash.— Cont.) Yi ounce celery seed. Cover with about 2 quarts cider vinegar. PiccalilU 2 gallons cabbage, chopped, 2 gallons tomatoes green, chopped, 1 gill salt, 3 chopped peppers. Put all in a press over night. In the morning squeeze out the brine and mix in i pound of sugar, i ounce celery seed, I teaspoon grated horseradish. Boil ij^ quarts vinegar, pour on; cook the tomatoes in the salt and water until tender. Squeeze over night through a thin cloth. In morning, chop cabbage and peppers and add tomatoes. Pickled Cauliflower 2 cauliflowers cut fine, 1 pint small white onions, 3 medium sized peppers. Dissolve J4 pint salt in water enough to cover the vege- tables and let them stand over night. Drain in morning. Heat % quarts vinegar, 4 heaping tablespoons ground mus- tard, until it boils. Add the vegetables and boil about 15 minutes or until a fork can be thrust through the cauli- flower. Mustard Pickles 2 quarts cauliflower cut fine, 2 quarts cucumbers, 3 quarts small white onions, I quart green beans, I quart green tomatoes. Put all in salt and water over night. (Over) 162 FROM HOUSE TO HOUSE PICKLES, ETC. For the Spice I tablespoon turmeric, I tablespoon ginger, I tablespoon allspice, 4 tablespoons mustard, I quart vinegar, I tablespoon sugar, 1 tablespoon horseradish. Boil this, then add pickle, and boil slow and not much. Green Tomato Pickle 2 gallons green tomatoes sliced without peeling, 12 large onions sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoons salt, 1 tablespoon ground cloves, 2 tablespoons ground mustard, 2 tablespoons black pepper, I tablespoon allspice. Mix all together, stew until tender. Yellow Pickle 1 pint cabbage cut as for slaw, 12 green peppers, 12 white onions both chopped. Put in stone pot and sprinkle with 2 cups of salt. Let stand 24 hours, then squeeze dry and cover with weak vinegar or with vinegar and water. Let stand again 24 hours, squeeze dry, and add: 2 pounds brown sugar, I box mustard, PICKLES, ETC. ' ^ 153 PICKLES, ETC. yi pound white mustard seed, 2 ounces celery seed, I large teaspoon of turmeric. Mix all and pour over enough good cider vinegar to cover fruit ; mix several times. SWEET PICKLES, ETC. Pickled Fruit lo pounds fruit, I quart vinegar, I pint water, 3 ^pounds sugar, I ounce cinnamon, Yz ounce cloves. Pickled Apples, Peaches or Pears lo pounds fruit, 35^ pounds sugar, I quart vinegar, I pint water, I ounce cinnamon powdered, Yz ounce cloves, tie in little bags. Measure vinegar and add i pint lukewarm water and sugar. Drop in bags, and when it boils put in fruit and cook until t^ender. Then drain and put into jars. Boil juice until a syrup, pour over fruit. Fruit Apples cut into halves arid peeled, Pears peeled, {Over) 154. FROM HOUSE TO HOUSE SWEET PICKLES, ETC. Peaches with nap well rubbed off. If pickling tomatoes, drain very often when filling jars,' and boil juice to a thick syrup and pour over fruit. Gooseberry Catsup 8 quarts berries, stemmed and tailed, 4 pounds sugar, I pint vinegar. Ground cloves and cinnamon to taste. Boil 4 or 5 hours. Marmalade 3 large grapefruit, 3 oranges, 3 lemons. Slice them very thin and let stand 24 hours. Boil until tender and let stand over night. Put on to boil again, add I pound of sugar to i pint of fruit, boil for i hour, allow I quart water to amount of fruit. Sweet Melon Pickle Use ripe citron melons. Pare them and remove the seeds, cut into cubes. For 5 pounds melons allow 2^ pounds sugar, i quart vinegar. In boiling vinegar, add 3^ ounce of stick cinnamon, ^ ounce white ginger root, a few cloves. Boil to a syrup. Boil citron in water until it can be pricked with a straw, put in the hot syrup for 5 minutes, and seal in jars. Peach Butter 6 pounds peaches, 3 pounds brown sugar. Cont. on page i ^'J SWEET PICKLES, ETC. 155 156 FROM HOUSE TO HOUSE SWEET PICKLES, ETC. 167 SWEET PICKLES, ETC. (Peach Butter.— Cont.) Boil together. When nearly done, add l pint vinegar, ground cloves, cinnamon, allspice, and mace. It takes 6 hours boiling to make it good. Pickled Peaches 7 pounds sugar, 1 8 pounds peaches. Peel peaches, cover with sugar, and let stand over night. Next morning put into i quart vinegar, 2 ounces whole cloves, 2 ounces cinnamon. Cook until tender and a beau- tiful brown. Pear Marmalade Take pears (watermelon if possible, not quite ripe). Cut them in small chips. To 8 pounds of pears take 8 pounds of sugar, the rind of 4 lemons (cut in small pieces), the juice also, J4 pound green ginger cut in small pieces, i tumbler of water, and boil ^ of an hour. Sweet Pickles I peck green tomatoes sprinkled with salt; when sliced let stand over night. Drain off water and put in a kettle with sufficient amount vinegar to cover. Add ^ pound sugar, j4 cup white mustard, 12 green peppers, 10 onions chopped fine. Put in a bag 2 ounces cloves, J4 ounce all- spice, and a little mace. Boil slowly 3 hours. Tomato Butter 18 pounds tomatoes, 8 pounds brown sugar, Boil 3 hours. (Over) 158 FROM HOUSE TO HOUSE SWEET PICKLES, ETC. Add I quart vinegar, ground cloves, ground cinnamon, ground mace, lemon, if you like. Boil i hour or until the consistency of marmalade. Spiced Tomatoes lo pounds peeled not very large green tomatoes, scald in salt and water until tender, drain through colander. Boil this juice down until quite thick and pour over toma- toes; I quart vinegar, i pint water, 3^^ pounds sugar, i ounce cinnamon, yi ounce cloves. Yellow Tomato Sweet Pickle In morning scald and peel 6 pounds yellow tomatoes. Cover with i quart water and i pint vinegar, i tablespoon salt. Let stand over night. In morning drain and to each pound use ^ pound sugar. Pack in layers and let stand until next morning. Pour off juice and add small thin slices lemon, few pieces ginger root, 4 drops oil cinnamon, 2 drops oil of cloves. Boil until thick, add tomatoes and cook until transparent. Pack into jars, serve with chicken or meats. Tutti Frutti 1 quart white brandy, 3 pounds sugar. Put in stone crock and keep in dark cool place. Then add from time to time : 2 pounds strawberries, 2 pounds sugar, 2 pounds cherries, 2 pounds sugar, 2 pounds pineapple, 2 pounds sugar, 2 pounds peaches, 2 pounds sugar, 2 pounds pears, 2 pounds sugar. PIE 159 PIE [To give a rich brown to pastry, brush over with the yolk of an egg, beaten with 2 tablespoons of milk, about 10 min- utes before taking out of oven.] Banana Pie Press 2 cups banana through a sieve, >4 cup sugar, Juice and rind of i lemon, 1 tablespoon butter, 2 egg yolks, ^ cup cream. Sprinkle with cinnamon. Put in crust and cover with meringue. Fruit Volauvent Make case of puff paste and bake. Fill with raw or cooked fruits having first layer of fruit and last layer whipped cream. Decorate with fruit and nuts. Lemon Pie Grate rind of 2 lemons, i^ quarts boihng water, J4 cup sugar. Juice of 2 lemons. Thicken with cornstarch. When cool, stir in yolks of 2 well-beaten eggs. Place in crust and bake. Peach Meringue Pie Make a crust, fill with cut-up peaches sprinkled with sugar. Dust with a little flour and bake. When done cover with a (Over) 160 FROM HOUSE TO HOUSE PIE meringue made of 3 stiff egg whites and >4 cup sugar. Slightly brown. Prune and Date Pie Soak prunes until soft and remove stones. Cook them. To 2 cups prunes, add >^ cup dates cut into bits, grated rind and juice of i lemon, and 3 tablespoons sugar, and enough prune juice to make a juicy pie. Dredge with flour and dot with bits of butter. Put into crusts and bake 1 5 minutes or until done. Delia's Puffs I tablespoon butter, I scant tablespoon sugar, I egg beaten separately, and beaten stiff, I cup milk, I cup flour. Salt. Beat and bake in quick oven. Raisin Pie Soak 2 cups raisins in cold water. Then plump them in hot water and chop them. Add juice of i lemon, i cup cold water, and J4 cup sugar. Fill under crust, dredge with flour and very little butter. Sprinkle with grated rind of lemon. Lattice crust on top. Rhubarb Cream Pie Stew rhubarb as for sauce and sweeten. To this add a little cornstarch mixed smooth, and yolks of i or 2 eggs. Bake with one crust. PIE 161 162 FROM HOUSE TO HOUSE PIE 163 PIE Spanish Curls Roll puff paste thin and roll around small sticks. Bake 3 hours. Remove from sticks when cold, and fill with pre- served strawberries and whipped cream. PIG, see Pork PINEAPPLES, seel?^^"^"^^ 1 Salads PLUM, see Puddings PORK, BACON, ETC. Savory Dish Take pieces of bacon about 4 inches long, roll inside of it minced beef or chicken with a little onion, parsley, pepper, and salt to taste. Roll and fasten with skewer, dip in batter, and fry a golden brown in very hot fat. Baked Ham Wash a ham in soda bicarbonate and brush in cold water; soak over night in cold water. Place in baking tin, skin down. Mix in bowl i saltspoon pepper, i of cloves, 2 cinna- mon, y2 teaspoon celery seed. Rub thoroughly into meat, sprinkle over this thickly layer of finely chopped onion. Make paste of flour and water, roll thin and spread over top of ham. Tuck down closely to skin. Fill pan two-thirds full of cider, stand in oven, and bake 4 hours. When done, remove skin and paste. {Over) 164. ' FROM HOUSE TO HOUSE PORK, BACON, ETC. Sauce I tablespoon of fat from top of pan, 2 tablespoons flour. Add }i pint stock, J4 pint cider, and grating of nutmeg. Stir over fire until thick. Serve with meat. Eggs with Ham Patties Mix I cup chopped cooked ham with 2 cups mashed po- tato, moisten with y^ cup milk; beat together and fill gem pans. Break an egg on top of each, sprinkle with buttered crumbs, salt and pepper, and bake until egg is well coddled. Ham Shells I cup chopped ham, y^ cup bread-crumbs, yi cup hard-boiled eggs. Mix with cream sauce, fill shells, and bake. To Cook Ham Put yi cup molasses in kettle with ham before boiling. Soak slices of ham over night in milk before broiling. French Hash Mix with 2 cupfuls of finely chopped ham, i tablespoon French mustard, i teaspoon minced parsley, and 2 table- spoons cream. Mix thoroughly and form into cakes. Make a depression in center of each and drop in the un- broken yolk of an egg. Sprinkle with salt, pepper, and dot with butter. Bake in a moderate oven until egg sets, re- move and cover with stiffly beaten white, dust with salt and white pepper. Return to hot oven and brown. PORK, BACON, ETC. 165 PORK, BACON, ETC. Hot Ham Mince I cup minced ham, I cup milk, I egg, I tablespoon cream, I teaspoon minced parsley, 1 teaspoon mustard. Mix ham, parsley, mustard, cream, and little salt. Spread on buttered bread, dip in beaten egg mixed with milk, and fry in butter. Ham and Oysters Broil but not brown ham slices. Drain i pint oysters. After ham has cooked remove and pour into pan drained oysters, with a little butter, pepper, and salt if necessary. Let cook until oysters curl and pour over ham. Veal and Ham Pie 1/2 pound, veal, J^ pound ham. Both cooked and cut small, 2 cups cooked marcaroni cut small, 34 cup chopped onion, 1 teaspoon chopped parsley, 2 hard-boiled eggs, chopped fine. Season to taste. Beat into this }i cup melted butter and ^ cup veal gravy. Put into pie crust and bake. Pickled Pigs' Feet Scrub with care, boil in water enough to cover 5 or 6 hours. Cook until almost jellylike, but not so they will fall apart. When done, sprinkle with salt and put in an earthen (Over) 166 FROM HOUSE TO HOUSE PORK, BACON, ETC. jar with Cayenne pepper and few peppercorns, cloves, cin- namon, I bay leaf, and enough cider vinegar to cover. Cover tightly and set in a cold place. Warm in a chafing dish, serve with lettuce and water cress sandwiches. Pork Scallops Put a layer of boiled pork chopped fine in a buttered dish, season, and add little chopped onion; cover with cracker crumbs; alternate until dish is full; cover with milk; cover closely and bake. Remove cover and brown, serve with onion sauce. Pork Tenderloins Stuff pork tenderloins with chopped green peppers, mush- rooms, and celery. Sprinkle with bread-crumbs and bake. Yorkshireman's Delight (Toad in the Hole) Place plump sausages, pricked, in a pan. Pour over this a batter of 2 cups flour, salt, 3 eggs, 2 cups milk. Bake 30 minutes in hot oven. POTATOES, see Bread Salads Sandwiches Soups Vegetables POUND CAKE, see Cakes PRESERVES, see jSw^-^^ ^l^,^^^^ [Canned Vegetables, Etc. PRESSED MEAT, see jp^^^^^^ PORK, BACON, ETC. igT 168 FROM HOUSE TO HOUSE PUDDINGS 169 r»T>TTTVTi:rcj fPuDDINGS PRUNES, see Jp^^ PUDDINGS Apple Puffs Sift I cup flour, pinch salt, i teaspoon baking-powder to- gether. Add ^ cup sugar, i egg, i cup milk, and 3 apples chopped fine. Mix to stiff batter and drop by spoonfuls into hot fat, fry a golden brown ; use liquid sauce. Apple Amber Peel, core, and chop }i pound apples and 4 ounces suet, mix with 6 ounces bread-crumbs, 2 ounces each of flour and sugar, 2 well-beaten eggs, grated lemon peel, and nutmeg. Beat thoroughly and put into covered mold. Put into ket- tle water and boil 3 hours. Serve with hard sauce. Blueberry Sauce Make a hard sauce and mix with it mashed blueberries or any other fresh crushed fruit. Berry Pudding 3 eggs. Scant quart flour, 2 teaspoons baking-powder, I tablespoon butter. Little salt, I cup milk, I quart berries or pitted cherries, Boil 2 hours. 170 FROM HOUSE TO HOUSE PUDDINGS Bread Pudding 2 cups of milk, 2^ cups broken bits bread, 2 eggs, Sugar to taste, Soak bread in milk until soft, then stir in yolks beaten light. Add sugar and vanilla. Last add whites, whipped light — fold in lightly, bake 30 minutes. Serve with hard sauce. Steamed Chocolate Pudding Cream 3 tablespoons butter and ^ cup sugar, i egg well beaten, 2^ cups flour, 2^ teaspoons baking-powder, J4 teaspoon salt, i cup milk. Then add ly^ squares of choco- late melted. Steam several hours. Cocoanut Drops I cocoanut grated fine, J4 pound powdered sugar. Whites of 2 eggs beaten stiff. Drop on buttered paper and bake in quick oven. Cottage Pudding I cup sugar, I cup sweet milk, y2 cup melted butter, 1 egg, 2 small teaspoons cream tartar, I teaspoon soda, I pint lightly sifted flour. Bake ^ hour. Serve with preserved strawberries and whipped cream, or any sweet sauce. PUDDINGS 171 PUDDINGS Hasty Fruit Pudding Use fresh or canned fruit cut into small pieces. If fresh fruit, cover with water and sugar to taste. Bring to a boil. Put into bowl i cupful flour, 34 teaspoon salt, i teaspoon baking-powder, 2 tablespoons sugar. Stir in enough milk to make a stiff batter. Beat well and drop into boiling fruit, cover sauce pan and cook until done. Pour fruit and syrup over or around dumplings. Hominy Pudding Cook I cupful hominy in i quart milk until thoroughly done. Add yolks of three eggs well beaten with i cup sugar, 2 tablespoons butter, i teaspoon vanilla, a little salt. Fold in whites beaten very stiff. Bake and serve with cream. Honeycomb Pudding 2 eggs, yolks and whites beaten separately, I cup molasses, y2 cup sugar, }4 cup flour, J4 cup milk, I tablespoon butter. Scant yi teaspoon soda, Little salt. First beat milk, flour, yolks, and sugar together. Then add molasses and salt. Put soda in cup molasses was in, add a little hot water and add to paste. Beat all this with an eggbeater. Then beat whites to stiff froth and add last, mix through lightly. Turn in buttered pan and bake ^ hour. (Over) 172 FROM HOUSE TO HOUSE PUDDINGS Sauce Mix sugar and butter together with yolk of egg. Beat lightly and add little hot water, wine and brandy, tablespoon of each. Then beat whites to a stiff froth and mix all thor- oughly and lightly. Steamed Pudding I cup raisins, I cup butter, 1 cup sugar, 2 tablespoons molasses, I cup sour milk, 1 teaspoon soda. Flour to make a stiff batter, Steam 3 or 4 hours. Serve with hard sauce. Delicious Pudding Bake a sponge cake in a ring basin. When cold, fill center with whipped cream and maraschino cherries. Pour around outside thin chocolate sauce. English Plum Pudding 2 pounds raisins stoned, 2 pounds currants, I pound suet, I quart grated bread-crumbs, y^ pound mixed peel citron, orange, lemon, 1 cup flour, 4 eggs, 2 cups sweet milk, I teaspoon salt, ^ pound brown sugar, Cont. on page 17 c; PUDDINGS 173 174 FROM HOUSE TO HOUSE PUDDINGS 175 PUDDINGS. (English Plum.— Cont. ) 1 grated nutmeg, 2 teaspoons cloves, 2 teaspoons cinnamon. Steam or boil 6 hours. Plum Pudding I brick 5 cent loaf of bread, crumbled, I pound raisins, I pound currants, I pound suet scant, lo eggs, 54 pound orange peel, I cup molasses (New Orleans), y^ teaspoon salt, ^ pound sugar, 1 goblet brandy. Beat all together thoroughly. Steam 6 hours. Rich Plum Pudding Take ^ dozen 3-pound lard pails which have been lined with white paper previously dipped in melted butter. Cream in large bowl thoroughly : 2 cups sugar, I cup butter. Into this beat 10 eggs, I cup milk, 3 cups flour, y^ teaspoon salt. Chop : yi citron, 1 candied lemon peel, 2 or 3 pieces candied orange peel, (Over) 176 FROM HOUSE TO HOUSE PUDDINGS y^ pound English walnuts, ^ pound almonds, 1 small bottle maraschino cherries, 2 pounds well-cleaned currants, 2 pounds seeded raisins. Mix all together with another cup of flour. Add grated rind . of one orange. Juice of I lemon, I cup brandy. When all is ready to put into pails, add i level teaspoon soda dissolved in i tablespoon hot coffee, and mix again. Fill pails % full, cover tightly and boil 6 or 8 hours. Serve with hot sauce or hard sauce. Prune Souffle j/2 pound prunes, 3 tablespoons powdered sugar, 4 eggs, I small teaspoon vanilla. Soak prunes — stew, strain, stone. Beat yolks of eggs and sugar to a cream, add vanilla, and mix with the prunes. Last fold in lightly whites of eggs that have been whipped to a cream, with a pinch of salt; turn into a pudding-dish and bake in a moderate oven 20 minutes. Serve as soon as taken from the oven. A few chopped almonds may be added before the whites if desired. Serve with whipped cream. Rice with Chocolate Meringue Cook J4 cup of. rice in a double boiler with i pint of scalded milk and Ys teaspoon of salt. Add i level table- PUDDINGS 177 PUDDINGS spoon of butter, ys cup sugar, i square of melted chocolate, }4 cup seeded raisins, and i teaspoon of vanilla. Cut and fold into the' mixture the stiffly whipped whites of 2 eggs and y2 cup of whipped cream. Pour into a buttered pudding dish and cover with a me- ringue, made of the beaten whites of 3 eggs, 6 tablespoons each of powdered sugar and grated chocolate. Brown in a moderate oven. Rice and Cocoanut Pudding Put 54 a teacup of rice in a double boiler with 3 pints of milk and let cook until soft. Set aside until cool. Beat together 5 eggs, leaving out the whites of 2, i cup of sugar, and i of grated cocoanut. Stir in the cold rice mixture and bake in a good oven to a soft custard. As soon as the mixture will coat a spoon remove from the oven. Make a meringue with 2 whites and 6 tablespoons of powdered sugar. Pile on pudding and set in oven until delicately browned. Rice with Dates Cook I cup of rice in a double boiler with a pint each of milk and water, until soft. Sweeten to taste and flavor with vanilla. Stone enough dates to make a cupful and stew until tender with y^ cup of sugar and i cup water. Set aside to cool. Then turn out rice in center of dish and pour dates around it. Serve with or without whipped cream. Novel Rice Pudding Wash and boil 2 tablespoons of rice in water to cover. Dissolve one fourth of a box of gelatin in cold water and (Over) 178 FROM HOUSE TO HOUSE PUDDINGS stir into the rice while hot. Cool, add a cupful of whipped cream, 2 tablespoons of sugar, a couple of tablespoons of chopped, preserved ginger, vanilla to taste, and 2 or more tablespoons of preserved figs. Stir all together and put into a mold. Chill and serve with whipped cream. Rice Pudding 2 cups cooked rice, 2^ cups cooked milk, 2 eggs. Cook rice and milk together until creamy. Whip whites and yolks separately. Add yolks, sugar, vanilla, and lastly whites, beaten stiff. Bake 30 minutes. Serve with hard sauce. Glorified Rice Pudding Bake in slow oven for 2 hours 3 tablespoons of rice, I quart milk. Sugar, salt, and vanilla to taste. Stir occasionally for first hour. When cold beat in J<^ pint whipped cream and serve. Rice Sweet Cook }4 cup of rice in i pint of milk until very soft. Cook in a double boiler and do not stir. If milk is all absorbed before rice is done, add more milk. When soft, stir in i tablespoon sugar and i well-beaten egg. Stir just enough to mix egg in thoroughly and remove at once from the fire. Mix in half a cupful of mixed candied fruits, cher- ries, apricots, and pineapples. Turn into a shallow, well- buttered pan. When cold cut into strips i^ inches wide Cont. on page 181 PUDDINGS 179 180 FROM HOUSE TO HOUSE PUDDINGS 181 PUDDINGS. (Rice Sweet.— Cont.) and 3 inches long, roll in egg and bread-crumbs, and fry a delicate brown in butter. Serve dusted with powdered sugar. Sweet Rice Balls Sweeten plain boiled rice to taste, and add, while hot, but- ter size of a walnut and beaten yolk of an egg. Form into little balls and put into center of each a tablespoon of rich preserved strawberries, peaches, or pineapple, first draining off syrup. Roll in white of egg and bread-crumbs, and fry in hot fat. Dust with powdered sugar and serve with lemon sauce. Snow Balls Cream }^ cup of butter, Add gradually i cup sugar, whites of 4 eggs beaten stiff, y2 cup milk, 2^ cups sifted flour, 3 level teaspoons baking- powder, salt. Turn into small buttered earthern cups, filling two thirds full. Put into a steamer in boiling water and steam 35 min- utes. Remove from cups and serve with strawberry pre- serve and hard sauce. Lemon Snowballs Beat 3 egg yolks with i cup sugar until very light. Add 3 tablespoons water with 2 tablespoons lemon juice and grated rind of i lemon. Then add i cupful flour and i tea- spoon baking-powder sifted together. Beat whites of eggs very stiff and fold In lightly. Steam in small cups for i hour. Turn out, roll In pow- dered sugar, and serve with lemon sauce. Tapioca Pudding I cup old-fashioned tapioca, soaked over night In i cup cold water. In morning put over fire in double boiler with (Over) 182 FROM HOUSE TO HOUSE PUDDINGS I cup sugar and pinch salt. Cook until clear and soft, then stir in fruit. If pineapple, chop fine; if strawberries or raspberries, sprinkle with powdered sugar and mash. Add to tapioca and cook 3 minutes, pour into molds, and serve with whipped cream. French Toast Cut baker's bread into slices i inch thick. Dip into beaten egg and milk, and fry. Serve with maple syrup. German Toast Cut baker's bread 2 inches thick, 3 inches long. Remove crust, soak in milk with a little salt in it, afterward in well- beaten egg, then fry in beef drippings. Sauce for Toast I cup butter, I cup sugar, I egg, I wineglass of sherry. Beat butter and sugar to a cream, add sherry and well- beaten egg. Heat by setting in a kettle of hot water. RAISINS, see T^AT^TT-TDTT-o TChafing Dish Recipes RAREBITS, see -{ <-,,^^,^ [Cheese Bread Cakes Puddings Sandwiches RASPBERRY, see Berries Bread Custards Mutton Puddings Salads Soups Vegetables ROLLS, see Bread RICE, see 183 SALAD Alexander Salad Lettuce hearts, sprinkled with chopped nuts, and seeded white grapes served with French dressing. Apple Salad Polish apples until very smooth and shiny. Cut off tops, scoop out centers, and fill with English walnuts and celery mixed with mayonnaise dressing. Put on tops and serve on lettuce leaves. Baked Apple Salad Bake Northern Spy apples until very tender. Loosen skin while hot; when cool, remove skins, fill centers with nuts. Serve on lettuce with mayonnaise. Stuffed Apple Salad Scoop out centers of rosy apples and chop with celery, mix celery and apple with mayonnaise, put back Into shells, cover with mayonnaise, and serve on crisp lettuce — red cherry on top. Argyle Salad Drain i can apricots, lay on crisp lettuce. Make a boiled dressing, adding whipped cream. When cold, add 12 beaten marshmallows, ^ cup chopped pecan nuts ; put I spoonful dressing over each apricot. 184 SALAD 185 186 FROM HOUSE TO HOUSE SALAD 187 SALAD Artichoke Salad Prepare as for vegetable, strip off outside leaves and save for garnish. Chop hearts; for every 4 hearts add i hard- boiled egg, 5 or 6 sweet cucumber pickles chopped. Add mayonnaise, serve on lettuce, and garnish with leaves. Asparagus and Shrimp Salad Cut Into small pieces asparagus tips. Add equal amount of cooked and sliced shrimp. Mix well with mayonnaise, using capers, French mustard. Serve on lettuce with cheese and crackers. Aspic Soak ^ box gelatin in yi cup cold water i hour. Add to 2j4 cups boiling water, 3 teaspoons beef extract, pinch salt, dash tobasco, i teaspoon onion juice, J/^ teaspoon Worcestershire. Add gelatin, strain and cool. When half cool, add small can pate de foie gras, i slice tongue, 5 olives, 2 teaspoons pecan nuts. Put into mold, chill, serve on lettuce with mayonnaise. Astor Salad 2 cupfuls cold boiled potato, Yz pound white mushrooms, caps peeled, cooked and cut into small pieces. I pound Brazil nuts, skinned and cut into pieces. Moisten with French dressing made from two thirds oil and one third tarragon vinegar. Lettuce and Banana Salad Arrange some white lettuce on a platter and put over it strips of banana cut very fine. Cover with French dressing {Over) 188 FROM HOUSE TO HOUSE SALAD and serve very cold. Chopped nuts may be scattered over all, if desired. Baked Bean Salad Drain a can of beans that have been cooked in tomato sauce until all the sauce is off. Cut peeled tomatoes into halves, fill each half with beans, set on lettuce leaves, and pour over all French dressing. String Bean and Red Pepper Salad Cut off top and remove Inside of small red peppers. Fill with beans that have been cooked and cut into strips. Pour over all a French dressing and on top of each put a ball of cream cheese. Serve on white lettuce. Bean and Tomato Salad Mix baked beans with mayonnaise dressing and pile In center of dish. Lay sliced, peeled tomatoes and sprigs of watercress around beans. Beet Salad Boil some beets and cut Into dice, add salt, pepper, a little oil, and vinegar, and let stand an hour. Then put into bowl and add i tablespoon capers, i tablespoon cut olives, and serve with mayonnaise dressing. Belmont Salad Cook I cup English walnuts ten minutes in water to which has been added i salt spoon salt, i bay leaf, i blade mace, I slice onion. Drain and rub off skins and chop. SALAD 189 SALAD Slice thin 4 cooked potatoes, mix with i tablespoon finely minced onion, add chopped nuts, cover with French dressing, and serve on watercress. Brussels Salad Chop very small head cabbage, 3 tablespoons minced watercress, i small cup chicken breast, yolks 2 hard-boiled eggs, 2 tablespoons string beans cut very small. Toss and sprinkle with few drops sherry, chill, mix with mayonnaise, garnish with chopped whites of eggs, capers and radishes. Cold Slaw Shred cabbage and pour over it a dressing made of )4 cup cream, 2 or 4 tablespoons vinegar, and i or 2 table- spoons sugar, pepper and salt. Brussels Sprout Salad Use cooked Brussels sprouts, sprinkle with equal parts of onion, olives, walnut meats, all chopped very fine, capers, 2 teaspoons lemon juice. Mix well with mayonnaise. American Cheese Salad Cut soft fresh cheese into cubes of half an inch size and press 2 walnut meats on each side ; serve on lettuce or water- cress with French dressing. Cheese Salad Mix y2 pound grated cheese with J^ cup mayonnaise dressing, dash of pepper and celery salt. Form into balls, serve on lettuce, garnish with capers. 190 FROM HOUSE TO HOUSE SALAD Cream Cheese and Cherry Salad Beat a cream cheese with enough cream to make a batter, add a Httle salt and Cayenne pepper, and a tablespoon of creme de menthe cherries, cut up small. Serve on lettuce, a spoonful to each person. Roquefort Cheese Salad Mix Roquefort cheese with a little Worcestershire sauce and spread on celery stalks, serve with French dressing on lettuce. Roquefort Cheese Salad Make French dressing of i tablespoon vinegar, 3 table- spoons oil, dash mustard, salt, and pepper. Into this cut Roquefort cheese and serve on endive or lettuce. Cabbage and Pimento Salad Drain and chop i small can of pimentoes, mix with shredded cabbage, and serve with French dressing and hard- boiled eggs. Plain Cabbage Salad Shred cabbage and put in ice water for i hour. Drain thoroughly and pour over either of these dressings. Dressing: No. i One cup of vinegar set on stove to boil, beat 2 eggs and add to boiling vinegar, 2 teaspoons mustard, a little pepper and salt and cornstarch to thicken. Cut hard-boiled eggs over cabbage. Dressing No. 2 I small cup of milk set on stove to boil. Beat i egg and add to it I scant teaspoon cornstarch, rub until starch is Cont. on page ig^ SALAD 191 192 FROM HOUSE TO HOUSE SALAD 193 SALAD. (Plain Cabbage. — Cont.) dissolved; add It to the milk, also i tablespoon ham fat or butter. When thickened, set aside to cool. When cool, add salt and pepper, i tablespoon sugar, 3 tablespoons vine- gar, 34 teaspoon mustard, and i teaspoon celery salt. Cabbage and Shrimp Salad Shred part of a head of cabbage and arrange it on a platter. Remove from canned shrimps the black string run- ning down the back, and drop in ice water for i hour. Wipe each one dry and place in center of cabbage, serve with mayonnaise. Carrot Salad Cut boiled carrots in quarters, arrange on lettuce or cress. Cover with mayonnaise. Plain Cauliflower Salad Boil a head of cauliflower in salt and water, break into flowerlets. Serve very cold with French dressing. Cauliflower-Tomato Salad Peel tomatoes, cut off stems, and scoop out seeds. Fill tomatoes with bits of cold, boiled cauhflower, baste with French dressing. Put i tablespoon tomato catsup in middle of each, serve on lettuce. Celery and Apple Salad Mix 2 parts diced apples and i part chopped celery with mayonnaise. Serve on lettuce. Chopped English walnuts may be added. 194 FROM HOUSE TO HOUSE SALAD Celery Salad Cut celery Into dice and chill, then rub dry. Mix with hard-boiled eggs and i cup chopped English walnuts. Just before serving, mix with mayonnaise dressing. Celery and Pimento Salad Cut celery and pimentoes into small pieces, dry, and mix the two. Add either French or mayonnaise dressing, and walnut meats. Cheese Salad Take 2 cream cheeses beaten until soft. Chop I cup pimento, i cup fresh string beans, i cup olives. Mix with I tablespoon gelatin dissolved in water and add to cheeses. Add I pint whipped cream last, and put Into mold with ring in center. When served, fill center with mayonnaise dressing, and set on mat of lettuce leaves. Chestnut and Olive Salad Boil some large Italian chestnuts until they will peel, then boil again until the inner skin comes off. Blanch by drop- ping Into cold water and scrape them. Mix with small cup of cut olives and 2 hard-boiled eggs; serve on lettuce with mayonnaise. Chicken Salad Mix I tablespoon capers, 2 ounces chopped ham, 3 hard- boiled eggs, some tarragon, chopped chIves,-or young onions, I anchovy ; pound all well together. Cut cooked chicken Into neat strips, arrange In mold. SALAD 195 SALAD pour over some aspic jelly with the other mixture. When cold fill center with carrots, diced celery, and peas mixed with mayonnaise ; garnish with water cress. Chicken and Nut Salad Take out the meats of Brazil nuts, drop into hot, then cold water for a minute and rub off skins. Cut into pieces and mix with equal parts of chicken or turkey breast and 2 or 3 hard-boiled eggs. Mix with mayonnaise and lay on lettuce. Codfish Salad Soak I pound codfish over night, boil until tender, and re- move skin and bones. Flake and mix with diced, boiled potatoes and 2 chopped, hard-boiled eggs. Serve on lettuce with mayonnaise. Corn and Tomato Salad Peel and cool tomatoes, scoop out centers, fill with cold boiled corn cut from cob. Dress with mayonnaise, serve on lettuce or cress Cucumber Salad Cut into bits i large cucumber, 3^ cup chopped celery, J^ cup broken pecan nuts. Mix with boiled dressing, fill shells, and chill. Cucumber and Onion Salad Peel'and cut thin 2 dozen cucumbers and six small onions; spread in layers and sprinkle with salt. Let stand a few hours and drain thoroughly. Mix I quart vinegar, i gill olive oil, i tablespoon celery seed, 6 tablespoons salt; pour over drained vegetables, put in sterile jars, and set in cool, dark place. 196 FROM HOUSE TO HOUSE SALAD Cucumber and Sweetbread or Salmon Salad Pare and cut into thin slices 3 large cucumbers, place in same pan with i stalk celery, 6 drops onion juice, 2 table- spoons white wine, vinegar, i bay leaf, salt, and dash of paprika, i cup cold water. Simmer slowly until tender, press through a puree sieve. Return to fire, add 3 table- spoons gelatin, color slightly with spinach juice. Chill in ring mold, fill center with sweetbreads cut into dice, chopped celery, and radishes, mixed with mayonnaise. Garnish with small cucumber pickles and plumes of shredded celery. Dandelion Salad I Neufchatel cheese, 4 hard-boiled eggs, % cup cooked dandelions, Olive oil, J4 teaspoon salt, Cayenne. Rub separately through a sieve eggs and dandelion. Mix with oil until right consistency, add to cheese with seasoning. Form into balls and put on lettuce with mayonnaise. Salad Don Quixote Hashed smoked salmon. Anchovies, Hard-boiled eggs, sliced. Shallots, chives, beets, French dressing. Serve on lettuce with fresh caviare. SALAD 197 198 FROM HOUSE TO HOUSE SALAD 1&9 SALAD Lettuce, Cheese and Date Salad Remove pits from dates and fill with creamed cheese. Place on crisp lettuce leaves and serve with French or mayonnaise dressing. Eggplant Salad Peel young eggplant and put at once into boiling, salted water and cook until tender; turn often with silver fork. When cold, cut into squares, remove seeds, and serve on lettuce leaves with French dressing. Endive Salad Stuff endive stalks with cream cheese and pour over them horseradish sauce. Finnan Haddie Salad Take a jarful of finnan haddie and break into small bits. Mix with green and red peppers, serve on lettuce with French dressing. Fish Salad Pick up any cold fish or canned salmon. Arrange in a pile on a plate and mask with mayonnaise. Alternate in a ring around the fish slices of hard-boiled eggs and lemon. Fruit Salad I pint cherries, I pint pineapple, 3 bananas, 3 sliced oranges, A few English walnuts, 3 figs cut in pieces. {Over) 200 FROM HOUSE TO HOUSE SALAD Drain thoroughly and put on ice. Serve on lettuce leaves with this dressing. Dressing Mix J4 teaspoon mustard, i teaspoon sugar, ^ teaspoon cornstarch, i tablespoon butter, and 2 eggs well beaten. Add -^i cup weak vinegar and cook over hot water until smooth. When cold add yi pint whipped cream. Golden Ball Salad Put I quart tomatoes in pan with 2 cloves, 2 sprigs parsley, 2 stalks celery, 2 bay leaves, i small sliced onion, i blade mace, dash red pepper, 2 teaspoons granulated sugar, salt to taste. Simmer 15 minutes, strain through sieve, add juice ^ lemon, i dessertspoon tarragon vinegar, and little red color- ing. Soften ^ box gelatin half an hour in % cup water. Add to mixture. Stir until dissolved and put into molds. Hard boil 6 eggs and mix yolks with i cream cheese. Add salt and paprika, form into little balls, chop whites very fine, unmold jelly, set on lettuce leaves, put some little balls and flowers of mayonnaise dressing around base, sprinkle with whites, and serve. Grape and Cream Cheese Salad Remove seeds from white Malaga grapes. Put on let- tuce and cover with French dressing. Cover with cream cheese that has been put through a ricer. Harvard Salad Scoop out center of small tomatoes and fill with mixture, 3 tablespoons cream cheese, i tablespoon minced parsley, SALAD 201 SALAD mushrooms, catsup, salt and pepper, French dressing, and 6 chopped olives. Serve on bed of cress. Italian Salad Cook macaroni with salt and water until very tender, then rinse with ice-water to prevent stickiness. Chop 2 cups macaroni, % cup celery, Yi cup mild American cheese cut in dice, 4 medium sized tomatoes cut into pieces, 3 red peppers. Mix with a generous amount of mayonnaise dressing and serve on bed of lettuce. Jamaica Fruit Salad Cut I medium sized pineapple into cubes with 3 oranges, 3 bananas. Serve very cold with following dressing: 2 eggs, J4 cup light colored fruit juice, 34 cup sugar, ^4 cup lemon juice. Beat egg, add sugar and fruit juice, stir constantly over fire until it thickens, cool, and serve over fruit. Japanese Salad Take even-sized cooked beets, remove centers, let stand in weak vinegar on ice, fill with chopped celery or diced potato. Lettuce, Pepper and Egg Salad Arrange lettuce on a flat dish, sprinkle over this 2 or more finely chopped peppers, i tablespoon chopped chives, and 2 hard-boiled eggs chopped finely. 202 FROM HOUSE TO HOUSE SALAD Macaroni Salad Boil and blanch large kind of macaroni, cut into j4-inch lengths, dress with grated cheese, heap in center of water- cress and serve with French dressing. Marble Salad Cut and cook enough balls from potatoes to make 2 cup- fuls. Cook 2 cupfuls white button onions. Cut i cupful balls from cooked beets. Chill all separately, put on lettuce leaves, cover with French dressing, and sprinkle with celery and parsley chopped fine. Marigold Salad Whites of 2 hard-boiled eggs, ^2 pint cold cooked whitefish, I teaspoon grated onion, I teaspoon grated horseradish, I large cucumber pickle chopped, J^ pint cold potatoes cut into cubes. Enough boiled dressing to moisten. Arrange on lettuce in flat mound, chill, grate egg yolks over. Mexican Salad Put 3 cups shredded cabbage in ice water. Mince separately 34 can pimentoes, i large green pepper, y2 cup stoned olives. Blend thoroughly together the yolks of 3 eggs, 4 table- spoons vinegar, 2 of water, J^ teaspoon dry mustard, a dash of Cayenne pepper and salt. Cook in double boiler until thick, stirring constantly. Beat until cold and add 2 tablespoons of olive oil and 4 of thick cream; beat again and put on ice. Cont. on page 205 SALAD 203 204 FROM HOUSE TO HOUSE SALAD 205 SALAD. (Mexican.— Cont. ) Dry cabbage and mix lightly with other ingredients and whites of eggs. Mix all with dressing and garnish with yolk of egg, put through potato ricer. Mixed Salad Line dish with lettuce, slice in layers Bermuda onions, tomatoes, cucumbers, beets, sweet peppers, chopped celery. Pour over seasoned French dressing. Mushrooms and Tomato Salad Peel some large mushrooms, heat a small spoon of butter, and saute them. Remove and drain, season slightly with salt. Peel and scoop out inside of small tomatoes, drain well, fill with mushrooms, put mayonnaise on top, and serve on lettuce. Noel Salad Take out yolk of hard-boiled eggs. Add to i tablespoon butter, ^ teaspoon anchovy paste, few drops lemon juice, some white pepper. Fill whites. Coat with liquid aspic jelly and barley. Place on tomato slices seasoned with salt, oil, and tarragon vinegar. Garnish with chopped aspic and parsley. Onion Salad Mince together 5 tablespoons of onion, 2 hard-boiled eggs, and part of i head of lettuce. Serve on lettuce leaves with boiled dressing. Onion and Pepper Salad Chop 6 green peppers and i large Bermuda onion very fine (grind) . Add salt, pepper, French mustard and French (Over) 206 FROM HOUSE TO HOUSE SALAD dressing made with juice of i lemon. Mix with i inch pre- served ginger cut very fine, serve on lettuce. Oriental Bean and Onion Salad Peel and slice 12 medium-sized, white onions and place them in ice water containing a scant teaspoon of salt; then press hard to extract strong flavor and dry thoroughly. Turn into salad bowl, adding a pint of baked or boiled beans, a drop or 2 of tobasco sauce, }i teaspoon powdered sugar, I saltspoon paprika, and grated yolks of 2 hard-boiled eggs, j/2 teaspoon salt, 3 tablespoons of oil, 2 tablespoons of white wine vinegar. Mix lightly with a silver fork and garnish with crisp let- tuce leaves, minced cress, and large pitted olives. Orange Salad Take large seedless oranges and cut into slices. Arrange in circles, the edges overlapping, and put a walnut half in center of each piece. Put watercress in middle and pour French dressing over all. Oyster Salad Cook large fine oysters in their own juice until the edges curl. Drain and chill, serve on lettuce with mayonnaise. Chopped celery is sometimes added. Peach Salad Cut into halves and peel large peaches, put on ice until very cold and firm. Put on lettuce with a teaspoon of mayon- naise. SALAD 207 SALAD Alligator Pear Salad Cut alligator pears into halves, take out seed center, fill with French dressing, serve on lettuce. Pepper and Cream Cheese Salad Remove seeds from 2 large peppers. 2 cream cheeses mashed and mixed with salt, pepper and cream. Mix thor- oughly with English walnuts chopped fine. Press mixture firmly into peppers. Set on ice. When ready to serve cut into rounds and serve on lettuce or endive with a few slices of cucumber and French dressing. Pepper and Grapefruit Salad Fill small green peppers with 2 parts fine grapefruit, i part celery, and 3 English walnut meats to each pepper. Mix with mayonnaise and serve on lettuce. Pineapple Salad Drain pineapple, lay on lettuce, put into center cream cheese ball. Cover with sweetened French dressing. Potato Salad Pounded yolks of 2 hard-boiled eggs, 2 boiled potatoes passed through sieve. Atoms of I onion, 1 teaspoon mustard. Salt to taste, 4 teaspoons of oil, 2 teaspoons vinegar, y^ teaspoon anchovy sauce. 208 FROM HOUSE TO HOUSE SALAD Sweet Potato Salad Boil 3 large sweet potatoes. Skin and cut into J^-inch squares, cut 3 stalks celery into small pieces, add ^ onion sliced thin, season, and mix with French dressing. Russian Salad (i) Cut into dice sweet bell peppers, ID sliced canned button mushrooms. Double the amount boiled rice. Season with salt, pepper, and dash tarragon vinegar. Mix with mayonnaise dressing and serve on lettuce. Russian Salad (2) For supper cover J^ box of gelatin with }4 pint of cold water and soak for half an hour. Then add i pint boiling water, the juice of 2 lemons, i teaspoon salt, and a dash of red pepper. Stand aside to cool, but do not let congeal. Dip a pan in cold water, put on the bottom a layer of cooked peas, then some blocks of cold potato, a couple of chopped, hard-boiled eggs, then a layer of cold ham or any other meat, and a few chopped nuts. Sprinkle this with salt, pepper, and capers; on top put a layer of peas and enough sardines to cover. Pour over the cold jelly and set on ice over night. Serve with mayonnaise. Scallop Salad Pour boiling water over i pint of scallops and let stand for 5 minutes where they will keep boiling hot. Drain, put on watercress, and serve with French dressing. SALAD 209 210 FROM HOUSE TO HOUSE SALAD 211 SALAD Shrimp Salad Clean shrimps and let stand in ice water an hour, wipe dry; add 3 or 4 hard-boiled eggs cut into large pieces, and mix with mayonnaise and chopped celery. Strawberry Salad Choose fresh berries, not too ripe. Chill and serve on crisp lettuce leaves well sprinkled with finely chopped, mixed nuts. Cover the whole with cut celei^y until only glimpses of red can be seen. Garnish the top with rings of green pep- pers and serve with French dressing. Salad St. Nicholas Blanch and cut into slices 24 button mushrooms. Cut in like manner 4 artichoke bottoms and 3 pickled walnuts. Mix with orange juice, season with salt, pepper, oil, and vinegar. Put into orange baskets, cover with mayonnaise, decorate with olives and chopped parsley. St. Regis Salad Cook I pair sweetbreads with i bay leaf and i teaspoon salt. Drain, chill, and cut into bits; shred tender celery same amount. Blanch and chop coarsely two thirds as many English walnuts. Cut into halves as, many Malaga grapes as you have nuts, and seed them. Chill all. Make mayonnaise dressing, alternating tarragon vinegar with lemon juice until sufficiently flavored. Add a dash pow- dered sugar. Just before serving fold in a little whipped cream. Salmagundi Wash, split, and remove bones from i large Dutch or Scotch herring, mince fish with some chicken, 2 hard-boiled (Over) 212 FROM HOUSE TO HOUSE SALAD eggs, I onion, i anchovy, tablespoon chopped ham or tongue. Season with French dressing and salt and pepper. Arrange on a dish in a mound, surround with lettuce. Salmon Salad Flake salmon, mix with 3 hard-boiled eggs, i tablespoon each of chopped olives, gherkin pickles, capers. Mix with mayonnaise. Serve on cress. Sardine Aspic Partly fill small mold with tomato aspic. When it begins to harden lay in boneless sardines, sprinkle with lemon juice and chopped parsley, fill mold, and cool. Scotch Woodcock Salad J4 teaspoon Armour's extract of beef, I cup English walnuts, I cup celery, cut fine, I large tablespoon butter, I tablespoon flour, I cup hot milk, I cup cheese, cut fine, ^ teaspoon chopped parsley, J4 teaspoon salt, A dash of paprika. Make cream of butter, flour, and milk. Add paprika and parsley, cheese, and beef extract dissolved first in a teaspoon hot water. When cool, add nuts and celery and serve on lettuce with mayonnaise. SALAD 213 SALAD Shrimp and Pepper Salad Wipe shrimps dry, remove small black strings, and put in ice water for i hour. Cut small ends from small red pep- pers. Wipe shrimps dry. Mix with hard-boiled eggs and mayonnaise, and fill peppers, set on lettuce, and serve with olive sandwiches. Shrimp and Tomato Aspic Salad Cook I can tomatoes with }< teaspoon salt, yj teaspoon sugar, dash pepper, i small sUced onion. Dissolve J/2 box gelatin in cold water. When vegetables are cooked, strain, bring juice to a boil, add gelatin, set away to harden. When ready to serve cut into squares, put on lettuce, and arrange shrimps attractively on them; pour over all a thin mayonnaise, arrange pyramids of grated eggs around all. Spinach Salad Press boiled spinach into little cups, chill on ice, serve with rings of beets and French dressing. Press a round of hard- boiled egg in bottom of cup before adding spinach. Salad a la Suisse Cut cold lamb into cubes, with 3^ cup peas, i medium- sized cucumber, i teaspoon mint juice, i cup shredded let- tuce, I cup boiled dressing. Mix lightly, put on lettuce leaves, and garnish with rad- ishes and stuffed olives. Swedish Salad Cut smoked herring into dice-shaped pieces, add same amount beef, apples, 4 chopped anchovies, i tablespoon each (Over) 214 FROM HOUSE TO HOUSE SALAD capers, chopped cucumber, and hard-boiled egg. Season with salt, pepper, olive oil, and vinegar. Mix and cover with raw oysters. Sweetbread Salad (i) Parboil i pair sweetbreads in water in which i carrot, i onion, stalk celery, stalk parsley, are cooked. Mix pieces with equal amount cooked peas, mayonnaise. Mix well, serve on lettuce. Sweetbread Salad (2) Cook, chill and cut into dice i pair of sweetbreads. Have ready same quantity cucumbers chilled and cut into cubes. Mix with salt, pepper, and mayonnaise. Tomato Aspic Salad Cook a can of tomatoes until smooth with salt, Cayenne, I teaspoon sugar, a bit of minced onion and i tablespoon vinegar. Strain, add i heaping teaspoon gelatin which has been previously dissolved in cold water. Strain again, pour into molds in which English walnuts or hard-boiled eggs have been put in bottom. Serve on crisp lettuce with mayon- naise. Tomato and Egg Salad Slice large peeled tomatoes and lay on lettuce. Cut hard- boiled eggs In halves, mix yolks with mayonnaise, put back in whites, lay on tomatoes, cut sides down. Serve with a flower of mayonnaise. SALAD 215 216 FROM HOUSE TO HOUSE SALAD 217 SALAD Tomato Jelly Make a tomato jelly and stiffen, fill center with shredded cabbage, chopped pecan nuts mixed with mayonnaise. Serve with mayonnaise. Stuffed Tomato Salad (i) Scoop out centers of small peeled tomatoes, fill with finely chopped nuts mixed with cooked peas and pour over all some thin dressing. Stuffed Tomato Salad (2) Peel small tomatoes, cut off stem end, and scoop out seeds. Put into each tomato salt, pepper and 3 mashed sardines, pour over i teaspoon lemon juice, and turn upside down on lettuce leaves, cover with mayonnaise and serve. Crab or salmon meat may be used instead. Tomatoes and Potted Meat Salad Scoop out centers of tomatoes. Take i can potted ham or chicken, pulp of 6 tomatoes, 6 olives, salt and pepper. Mix with boiled dressing, fill shells, and put into each a few pecan nuts. Serve on lettuce. Yellow Tomato Salad Scald, peel, and chill yellow tomatoes. Put into boiling water and boil 2 minutes 4 green peppers; rub off skins, split, and take out seeds and core. Set on lettuce leaves and fill with tomatoes and French dressing made of tarragon vine- gar and onion juice. Twentieth Century Salad I pint chopped celery, J4 pound pecan nuts, (Over) 218 FROM HOUSE TO HOUSE SALAD 3 oranges, 14 pound white grapes, 6 egg yolks, y2 cup melted butter, J4 pint vinegar. Juice of I lemon, yi teaspoon sugar, y2 teaspoon salt and paprika, 34 pint cream. Have all Ingredients very cold — cut grapes and oranges In small pieces and mix together. Beat and put over fire eggs, add melted butter and vinegar, and stir until smooth. When cool, add other Ingredients except cream. Whip that and add just before serving salad. Vegetable Salad Put watercress In Ice water until crisp, then shake until dry, mix It well with a tablespoon of vinegar, a teaspoon of Worcestershire sauce, a little salt and 2 chopped hard-boiled eggs. Just before serving, pour over It i tablespoon of melted butter and serve at once. Washington Salad Melt gelatin with hot water, strain, and add celery, pecan nuts cut fine, and pimento or stuffed olives ; set in molds. Serve on lettuce with mayonnaise. Watermelon Salad With a potato scoop cut rounds from a fine ripe melon, pile on lettuce leaves, and pour over all a French dressing. SALAD 219 SALAD Worth-while Salad Soak j4 box gelatin in y^ cup cold water, add 2j4 cups boiling water, 3 teaspoons beef extract, i teaspoon onion juice, pinch salt. When half cooled add i cupful minced chicken, J^ cupful pecan nuts, i dozen sliced olives, y^ cupful canned tomatoes which have been put through sieve. When solid serve on lettuce with mayonnaise. SALMON, see Chafing Dish Recipes Fish ' Salads Sandwiches SANDWICHES, see also Canapes SANDWICHES Aberdeen Chop fine 2 ounces cold chicken, i ounce ham or tongue. Add 2 tablespoons white sauce and pinch curry powder. Fry squares of toast in butter, cover with mixture, bake ten minutes, and serve hot. Anchovy 6 hard-boiled eggs, 6 boned anchovies, I teaspoon French mustard, I tablespoon each of oil, cream. Pound to a paste, season with salt and Cayenne. Bacon (i) Broil 4 slices bacon, mince it. Mix with ^ cup shaved cabbage, yi teaspoon minced onion, j4 teaspoon minced (Over) 220 FROM HOUSE TO HOUSE SANDWICHES beet, y2 teaspoon minced horseradish, little paprika, few drops tarragon, and cooked dressing. Bacon (2) Butter thin slices of toast, spread with peanut butter mixed with cream, lay on top a piece of bacon and small lettuce leaf, cover with another piece of toast. Baked Bean Mash beans and mix with French dressing. Spread on bread and pour over a little mushroom catsup or onion juice. Rare Beef Chop beef fine with a little celery and onion. Add tomato catsup and Worcestershire sauce. Beat in melted butter to hold together. Raw Beef Scraped or chopped raw beef, mixed with prepared mus- tard, salt and pepper, and horseradish. Caviare Cream i tablespoon butter with enough caviare to suit taste. Add a few drops lemon juice and dash paprika. Spread on thin slices of bread and cut into fancy shapes. Cheese Cream i tablespoon butter with 2 tablespoons soft Ameri- can cheese. Add little salt, dash Cayenne, i teaspoon anchovy paste. Beat all until creamy. Spread on small strips of bread and garnish with chopped olives or pimentoes. SANDWICHES 221 222 FROM HOUSE TO HOUSE SANDWICHES 223 SANDWICHES Cheese Butter y2 cup butter beaten to a cream, 6 tablespoons sharp cheese grated, I teaspoon made mustard, 1 teaspoon anchovy paste, 2 tablespoons Worcestershire sauce. Beat all well and spread on thin bread. Cheese and Chili Sauce Mix J/2 cup grated cheese with 3 tablespoons Chili sauce. Cheese and Green Peppers 3 green peppers with seeds and pith removed, y2 pound American cheese. Put through chopper together, with salt. Cut bread rather thicker then usual, spread, put together, and toast. Plain cheese may be used and toasted in same way. Cream Cheese Chop green pepper or pimento very fine, mix with cream cheese, serve on thin slices of bread. Cream Cheese Mix cream cheese with salt, pepper, and httle cream. Spread on bread and slice stuffed or stoned olives over it. French Cheese ^ Slice brown bread very thin, butter, spread with jam, mar- malade, peach, or strawberry, and a thin layer of cream cheese. 224 FROM HOUSE TO HOUSE SANDWICHES Roquefort Cheese Roquefort cheese mashed to a paste with i hard-boiled egg with lemon juice and olive oil to moisten. Chicken Chop chicken, lettuce, and olives or gherkin pickles, mix with mayonnaise. Chicken and Egg Rub bowl with onion. Put into it ground chicken and 4 egg yolks mashed (hard-boiled) . Season with minced pars- ley, lemon juice, onion juice, chopped celery, pepper and salt. Moisten with melted butter, olive oil, or mayonnaise dressing. Chicken and Olive Mince i cup of chicken, add 4 minced olives, i teaspoon onion, little salt and paprika. Soften with tarragon vine- gar, and mayonnaise. Chicken Cream 1 cup minced breast of chicken, 2 stalks celery, 3^ pint thick cream, 3 tablespoons flour, 1 boiled mashed onion, 2 tablespoons butter. Little Magi bouillon. When cooked, add stiffly beaten whites 2 eggs, little lemon juice, salt and red pepper. Let stand in mold 12 hours on ice, spread between fancy slices bread. SANDWICHES 225 SANDWICHES Chocolate Melt 2 tablespoons of grated chocolate in i tablespoon of hot cream. Add i teaspoon vanilla, a little confectioner's sugar and yolk of i egg. Stir until it commences to thicken. Then fold in beaten white, spread on thin slices of madeira cake, or crescent shapes of bread. Crab Meat Take a large cup of crab meat and add half as much shredded celery; cover with mayonnaise. Cucumber Catsup Peel and chop 6 large green cucumbers, i green pepper, 2 small onions. Drain, add salt, pepper, and vinegar. Turn into jar. Use for sandwiches. Delicious Equal parts chopped walnut meats, celery, and olives. Blend with mayonnaise or French dressing. Egg Hard-boil eggs, mash and mix with mayonnaise dressing or a little oil, vinegar, mustard, salt and pepper. Spread on buttered bread. French Sweet Roll puff paste into very thin layers i inch wide, 3 inches long. Cut into strips, bake until crisp. Spread with whipped cream and jam. Put two together. 226 FROM HOUSE TO HOUSE SANDWICHES Ham Chop ham, mix with prepared mustard and vinegar and enough melted butter to make a good consistency. Spread on white, brown, or whole wheat bread. Deviled Ham Spread thin slices of bread with deviled ham mixed with a little onion and pepper chopped fine and mixed with mayonnaise. Herring Roe Take about 4 herring roes, i large skinned tomato and 2 mushrooms (pounded). Cook paste in hot butter for a few minutes ; spread on buttered bread'. Holiday Chop fine i gherkin, 6 stoned olives, i tablespoon capers, mix with mayonnaise. Spread a thin slice of bread with mixture and another with cream cheese sprinkled with pap- rika. Press together. Meat Chop lamb or beef with celery, onion, and parsley. Mix with mustard or horseradish. Mint and Cucumber Dip thin slices of cucumber in French dressing and lay on slices of buttered bread with a sprinkle of chopped mint. Montreux Take 4 hard-boiled eggs and pound with two tablespoons finely chopped parsley and sufficient anchovy essence to make a good pink; add a little paprika. SANDWICHES 227 228 FROM HOUSE TO HOUSE SANDWICHES 229 SANDWICHES Mushroom Stew a few large mushrooms in a little butter, cover closely so they will not burn, pound to paste, season with salt and pepper. Nut and Ham Cut bread in J^-inch slices, butter sparingly. Mince cold ham moistened with cream, and season with salt, mustard, red pepper. Chopped nuts, moistened with mayonnaise. Alternate mixture in layers. Fold in a damp cloth, press under weight, keep cool, cut into slices. Olive Stone and mince olives, pound to a paste with white pep- per. Spread ^ slice thin bread with this mixture and other half with ground tongue. Press together. Olive and Celery Chop separately stuffed olives and celery. Mix together with mayonnaise, put between buttered bread and cut in rounds or triangles. r Onion Chop onion, sour pickles, small red pepper. Mix with mayonnaise and spread on white bread. Pate de Foie Gras Put between trimmed buttered slices of bread a little pate de foie gras and cut into narrow strips ; or pate de foie gras and truffles may be used. 230 FROM HOUSE TO HOUSE SANDWICHES Mock Pate de Foie Gras Parboil ^ pound calves' liver, dry and cut fine. Fry gently with a little bacon ; 4 mushrooms, 3 shallots ; chop all fine. When done, put into mortar and pound to a smooth paste. Season with salt, pepper, grated nutmeg, pinch of powdered mace, few chopped pickled walnuts. Put all through a sieve. Peanut Butter A thin slice of white and a thin slice of brown bread spread with peanut butter and put together. Pecan Nut Rub to smooth paste i tablespoon butter, 2 tablespoons grated cheese, salt and paprilca, i saltspoon dry mustard, i saltspoon celery salt, i teaspoon vinegar. When very smooth add i cup pecan nuts that have been put through a grinder. Spread on Graham bread. Pepper Chop green peppers, mix with few chopped olives and mayonnaise. Pimento Chop fine ^ pouiid cheese, i can pimentoes, and i small onion. Sardine Pick sardines to pieces and mix with horseradish or French dressing. Savory 3 tablespoons butter beaten to a cream, I tablespoon chopped capers. SANDWICHES 231 SANDWICHES 6 olives chopped, 1 tablespoon chopped mustard pickles, 2 teaspoons parsley, Few drops onion juice and salt. Shad Roe Simmer a pair of roes 20 minutes with a small slice of onion and i teaspoon vinegar. When cold, break into pieces with a silver fork. Moisten with tarragon, . mayonnaise. Chop a bunch of watercress, chill both, and spread on thin slices of bread buttered. Tourist Remove bones and skin from sardines and' rub to paste. Mix with hard-boiled egg yolks that have been rubbed fine, stuffed olives mashed, lemon juice blended with- melted but- ter. Cimiamon Toast Toast bread ; spread with butter and grated brown sugar and put into oven until very hot ; sprinkle with cinnamon on top. Veal and Egg Use equal amount chopped veal and hard boiled eggs; to each cupful add 2 teaspoons vinegar, i teaspoon prepared mustard, 4 drops tobasco sauce. Blend with melted butter. Walnut Mix equal parts grated Swiss cheese and chopped English walnuts and sufficient softened butter to form a paste. Sea-, son with salt and pepper. 232 FROM HOUSE TO HOUSE SAUCES FOR MEATS, ETC. Almond Sauce for Cold Meats Blanch 2 ounces almonds, cut Into thin strips, and fry (in just enough oil to keep from burning) a light brown. Mix I tablespoon Worcestershire sauce, i tablespoon chutney, 2 tablespoons chopped pickles, salt and a little Cayenne pepper. Pour over nuts and cook until heated. Anchovy Sauce Add 2 teaspoons essence anchovy to already made white sauce. Use with boiled fish, especially cod. Bechamel Sauce Cook I y^ cups chicken stock with i slice onion, i slice carrot, bit of bay leaf and parsley, 6 peppercorns, 20 min- utes. There should be i cup when strained. Melt %. cup butter, add j4 cup flour, stir until blended and add stock, salt, pepper and few grains Cayenne. Beat i egg yolk slightly, add to sauce, with few drops Magi bouil- lon. Cheese Sauce for Croquettes Make a white sauce, adding i cup of grated cheese; cook I minute. Cream Horseradish Sauce — for Cold Ham Beat y2 cup thick sour cream, little salt and sugar, ^ cup- ful grated horseradish ; beat all well. SAUCES FOR MEATS, ETC. 234. FROM HOUSE TO HOUSE SAUCES FOR MEATS, ETC. 235 SAUCES FOR MEATS, ETC. Dressing for Duck I onion and i sour apple chopped together. Mix 3 times their quantity of fine bread-crumbs and sea- son with mint, sage, butter, pepper, or thyme instead of mint and sage. Dressing for Turkey (i) 3 cups stale bread-crumbs, I }^ cups deviled ham, I cup chopped walnuts, I cup celery, I cup chopped apples, Salt and pepper, I teaspoon crushed marjoram leaves, 3 fggs- Mix thoroughly. Dressing for Turkey (2) Wet 2 cups of soft bread-crumbs with 2 tablespoons of melted butter, season with salt, pepper, chopped parsley, onion juice, and ^ cup of finely minced celery. Put in a frying-pan and stir until brown. If oysters are used — wash, draw, and chop coarsely, cook with the crumbs. Chestnuts if used, must be cooked until the inside peels; then boil again and chop. Add to crumbs. Game Sauce I cup milk, 5^ cup stale grated bread-crumbs, I teaspoon grated onion, I teaspoon butter, Salt and pepper. (Over) 236 FROM HOUSE TO HOUSE SAUCES FOR MEATS, ETC. Cook slowly lo or 15 minutes, strain, serve with fried bread-crumbs. German Forcemeat for Roast Pig Mix together 2 cups bread-crumbs, i cup boiled and blanched chestnuts, i tart apple, i cup celery, i small onion all chopped fine, i cup seeded raisins, i tablespoon melted butter, pepper and salt to taste, milk enough to moisten. HoUandaise Sauce (i) Rub }i cup butter to a cream. Add yolks of 2 eggs, one at a time, and beat well. Stir in juice of half a lemon, i saltspoon salt, and pinch Cayenne. When ready to serve, pour in ^ cup boiling water. Set over pan of boiling water and cook until consistency of cus- tard. HoUandaise Sauce (2) Yolks 2 eggs, I level tablespoon butter, beat together with a little pinch cornstarch, little salt and paprika, i level cup boiling water. Set in double boiler and thicken. Just be- fore serving, add lemon juice. Maitre d'Hotel Butter Rub I tablespoon butter to a cream, add i tablespoon chopped parsley, i tablespoon lemon juice, J^ teaspoon salt, j/2 saltspoon pepper. Spread over steak, fish, or poached eggs. Marrowbone Balls . Remove marrow from a large bone. Mix with i egg, chopped parsley, and cracker crumbs. Make into balls and serve in soup. SAUCES FOR MEATS, ETC. 237 SAUCES FOR MEATS, ETC. Mustard Sauce I piece butter, 1 tablespoon milk, 2 teaspoons mustard. Boil this in fish juice until sauce becomes thick, add sugar and vinegar when boiled. Sauce for Cauliflower Take 2 tablespoons of butter whipped to a cream. Stir into that y^ teaspoon salt and dash of Cayenne pep- per, juice of I lemon, and yolks of 3 eggs. Then pour in slowly J^ cup of boiling water. Put whole over kettle of boiling water, stirring constantly. Stir until of a creamy con- sistency, remove from fire, and stir for a few minutes. Sauce for Spinach Mash fine yolk of i hard-boiled egg with i tablespoon melted butter. Add salt, little Cayenne, little mustard. Beat I whole raw egg with i tablespoon olive oil, 2 table- spoons vinegar; add other ingredients, also 2 tablespoons milk. Cook over kettle until thick. Add chopped white of egg, serve hot over boiled spinach. Somerset Sauce for Fish Melt 3 tablespoons butter, with 3 tablespoons flour, stir until blended. Pour over gradually i cupful chicken stock; bring to a boil and add J^ cupful cream, i teaspoon beef extract, J4 cup almonds chopped, salt and Cayenne pepper, 8 olives stoned and cut into fourths, ^ tablespoon lemon juice. 238 FROM HOUSE TO HOUSE SAUCES FOR MEATS, ETC. Spiced Tomato Sauce Melt lump butter size large walnut, pour in i cup tomato, add salt, pinch Cayenne pepper, ground cloves, cinnamon, slice of onion, dust of flour. Cook until thick or stew gently I hour, stirring often; strain, add i teaspoon vinegar. Serve with hashed meat or croquettes. Tartar Sauce I cup mayonnaise or boiled dressing to which has been added i tablespoon each of capers, parsley, gherkin, and olives, chopped very fine. Tomato Sauce Simmer together for 15 minutes, 2 large coffee cups toma- toes, I slice onion, i clove, 2 bay leaves, sprig of parsley, 2 stalks celery, or i saltspoon celery seed, i blade of mace, i teaspoon sugaf and salt and pepper to taste. Rub through sieve. Mix together large tablespoon but- ter and I of flour, pour into this slowly tomato mixture, stir until thick. SHAD ROE, see |?f ^ ' [Sandwiches SHORT CAKES, see Cakes [Fish SHRIMPS, see j Sandwiches [Salads SOUPS Black Bean Soup Soak black beans over night. Boil with a ham bone un- til tender and press through a colander and sieve. Put ' Cont. on page 241 SAUCES FOR MEATS, ETC. 239 MO FROM HOUSE TO HOUSE SOUPS Ul SOUPS. (Black Bean Soup.— Cont.) back on the stove and add water or stock until the right con- sistency. Just before serving, add sherry, slices of lemon, and hard-boiled egg. Black Bean Soup Soak I quart black beans over night in cold water. Next morning cover with cold water and bring to a boil. Throw that water away. Now add 2 quarts beef stock, simmer gently i hour. Have ready i white onion, stuck with 8 cloves, 2 bay leaves, 3^2 teaspoon powdered cinnamon, salt and pepper, i stalk minced celery. Stir into soup and boil another hour. Press through sieve, thin with hot water, add i tablespoon butter, pour over hard-boiled eggs, minced; add dash of Worcestershire, lemon juice, dusting of nutmeg, and sheri-y if desired. White Bean Soup I cupful white beans, 2 or 3 slices salt pork, i quart cold water; keep adding as it boils away to always keep i quart. Let simmer 4 hours. Then add i cupful celery sticks, i onion chopped, and i small red pepper. Cook another hour, press through colander, and add a little hot cream, or 34 cup tomato catsup. Serve with croutons. American Cheese Soup Make a thin cream soup and season. Add grated Amer- ican cheese. Serve as soon as cheese is melted. 1 Cheese Soup Fry 6 onions, 34 pound minced ham, 2 ounces butter. Add 34 pound bread-crumbs, 3 pints chicken stock, salt, pep- (Over) 242 FROM HOUSE TO HOUSE SOUPS per and blade of mace. Cook J^ hour. Add J4 pound grated Parmesan cheese and yolks of 2 eggs. Strain and serve. Cream Cheese Soup Put in double boiler i quart milk, i blade mace, i table- spoon grated onion, bit of red pepper. Cream 2 table- spoons flour with two of butter, add i cupful cold milk and add to boiler. Boil and strain; add J^ cup grated Ameri- can cheese, i teaspoon salt and heat till cheese melts. Pour over beaten yolks of 2 eggs. Stir all time, and whip until frothy. Serve at once in bouillon cups. Calf's Head Soup Have your butcher clean head, leaving in brains and tongue. Put in large pot of cold water. Add 5 onions, 3 carrots, 4 pieces of celery, i bunch parsley, tie celery and parsley together. Also add }i dozen whole cloves. Then take i cup flour, yi pound butter; fry in pan until, brown and pour into soup. Boil all about 3 hours, season with salt, black and red pepper. When strained, add ground sweet basil. Dumplings Make out of flour, butter, and teaspoon baking-powder. Roll out very thin, cut very small. When ready to serve, throw into soup with tongue and brains cut very small. Add a generous cup of sherry when sending to the table. Clam Soup Boil, drain, and chop clams, removing hard parts; strain liquor, put clams back, and reheat. Make a thin cream SOUPS 243 SOUPS sauce and add clams and juice, make the consistency of cream soup. Com Chowder Cut 2 ounces of salt pork into dice and cook until crisp and brown, then add 4 potatoes and 2 small onions cut into cubes and i pint boiling water. Boil >4 hour, then add i quart hot milk, i can of corn, salt, and pepper and boil up once. Serve with toasted crackers. Cockieleekie Wash, trim, and cut into small pieces i dozen leeks. Fry in i ounce butter with 2 stalks celery, i carrot, both cut very fine. When brown, add i }4 quarts chicken broth, i cup cooked chicken cut into dice. Cover and simmer. Add salt and pepper, and yolk of i egg blended with a little broth before adding to soup. Flemish Soup Slice 5 green onions, i head celery, 6 large potatoes. Cover with 2 quarts water and simmer until tender, put through sieve, and return to fire. Mix smooth i tablespoon flour and i cup milk, add seasoning and chopped parsley. Pour over slices of hard-boiled eggs. Cream of Leeks Place into a saucepan 4 pared and cleaned and sliced leeks with I ounce of butter; cook on slow fire 10 minutes. Stir occasionally. Meanwhile dredge in 2 ounces flour, stir well while heating for i minute. Moisten well with ij^ quarts of broth and i quart milk. Add 2 branches of parsley, i branch chervil, and 6 sHced shallots, I level tablespoon salt and 2 saltspoons Cayenne, (Over) 24* FROM HOUSE TO HOUSE SOUPS I saltspoon grated nutmeg. Lightly mix and let boil 40 minutes. Beat 2 egg yolks with a gill of cream and add to the soup with J/^ ounce of butter. Mix well while heating for 2 minutes, strain through a sieve, then through a cheese cloth. Serve with bread crou- tons. Onion Soup Take 12 good sized onions chopped very fine; brown in butter, stirring all the time, season- to taste, pour boiling water over to make a thick soup ; boil about two minutes. Put about ^ pound grated Swiss cheese over thin slices of toast in a baking-dish, pour onions over, put in oven, and brown. Mushroom Soup To I pint cream add i pint milk. Let come to a boil. Thicken with 2 tablespoons butter and 2 tablespoons flour mixed to a paste ; season with salt and pepper. Just before serving, add i dozen fresh-chopped mushrooms. Rochester Soup Blanch and pound in mortar ^ cupful almonds. Add gradually, while still pounding, 4 tablespoons cold water and J4 teaspoon salt. Then add 3 cups chicken stock, i sliced onion, 3 stalks broken celery. Bring to boil and let simmer i hour, rub through a sieve. Blend 3 tablespoons flour, 3 tablespoons butter, and pour on gradually the hot liquid. Add 2 cupfuls scalded milk, i cupful thin cream, season to taste, bring to boil, and serve. Soup Powder 2 ounces parsley, 2 ounces savory, Cont. on page 2^7 SOUPS 245 246 FROM HOUSE TO HOUSE SOUPS 247 SOUPS. (Soup Powder. — Cont.) 2 ounces sweet marjoram, 3 ounces thyme, I ounce sweet basil, Dry, powder, sift and keep in tight bottle. Add as flavor to soups. SPAGHETTI, see Macaroni TSandwiches SPINACH, see j Salad [Vegetables SPONGE CAKE, see Cakes SQUASH, see Vegetables , STEW, see 'Beef Chicken " Soups Veal STRAWBERRIES, see ^ Berries Cakes Fruit Puddings Salads STRAWS, see Cheese [Sandwiches SWEETBREADS, see \ Salads [Veal . ^^-.-.f, [Salads SWEET POTATOES, see Jvegetables SWEET SAUCES, see Puddings 248 FROM HOUSE TO HOUSE SWEETBREADS Sweetbreads in Ambush Parboil a sweetbread and when cold cut into pieces, place over fire with 2 tablespoons of melted butter, a little minced celery, i cup rich cream, ^ cup chopped almonds, ^ dozen oysters, chopped fine, season to taste. Stew gently until sweetbreads are tender, fill shells, and cover top with mashed potato ; dot with butter, brown, serve with cream sauce. Curried Sweetbreads Cook I pair of sweetbreads and drop into cold water. Mix together i tablespoon curry powder, i dessertspoon rice flour, I tablespoon melted butter, i cup brown stock, pinch salt, pepper, parsley. Cook gently >^ hour. Strain, add sweetbreads. Sim- mer gently 2 hours. Just before serving add mushrooms. Calves' brains can be cooked same way. Sweetbreads a la Newburgh Parboil i pair sweetbreads by boiling in salt and water % hour, add 2 bay leaves. Drain and set on ice. Remove membranes, cut in small squares. Chop fine yi cup cooked mushrooms. In double boiler heat i cup rich cream; add sweetbreads and mushrooms. Beat 3 egg yolks with i saltspoon salt and dash pepper or paprika, 2 tablespoons lemon juice, i tablespoon Worcester- shire sauce. Stir into cream, stir until thick, put into ramekins and serve very hot. TARTAR SAUCE, see J^auces [Salads TAPIOCA, see Ptodings TOAST, see J^^'^^'^^' [Sandwiches TOMATOES, see Chafing-dish Recipes Pickles Salads Sandwiches Vegetables TONGUE, see |?^^^ [Sandwiches TRIPE, see Beef TURKEY DRESSING, see Sauces TURNIPS, see Vegetables 249 V VEAL Boudins of Veal Chop cooked veal fine and for each pint allow i table- spoon butter, I tablespoon chopped parsley, Y2. cupful milk, whites of 2 eggs, salt and pepper to taste. Melt butter and pour over meat. Add milk and season- ing and pound well with potato masher. Add whites beaten to stiff, dry froth. Fill custard cups two-thirds full and set in pan of water. Bake in moderate oven 20 minutes. Serve with cream, mushroom, or tomato sauce. Veal Cutlet Spread cutlet with a filling made of I cup bread crumbs, I teaspoon minced parsley, I scant teaspoon thyme and marjoram, Yt. teaspoon salt and little pepper. Mix with I tablespoon butter and little nutmeg. Roll veal and fasten with toothpicks; lay on top a few pieces of salt pork. Put in a saucepan with i pint of water, a piece of carrot and onion, finely minced, salt and i teaspoon vine- gar. Simmer gently 3 hours covered closely, and serve with the gravy. Fillet of Veal Take a piece from the heavier part of the leg correspond- ing to the round of beef. Have bone removed and stuff. Bake, basting often. Thicken gravy and add i tablespoon mushrooms or tomato catsup. 250 VEAL 251 252 FROM HOUSE TO HOUSE VEAL 253 VEAL Veal Left-over To use left-over veal cutlets. Cut meat into small pieces, also 2 hard-boiled eggs. Cover with a brown gravy. Veal Loaf Grind 3^ pounds uncooked veal and }i pound ham. Add to this i cupful dry bread-crumbs, i level teaspoon salt, I tablespoon grated onion, 3^ teaspoon pepper, y^ teaspoon powdered sage, >4 teaspoon ground allspice, i grated nut- meg. Mix thoroughly with 2 unbeaten eggs. Form into a loaf, brush outside with beaten egg, bake 3 hours, basting occa- sionally with melted butter. English Stew Take piece of veal and brown in own fat. Then add water, potato, carrot, onion, turnip, green peppers and tomato, lamb kidneys; s-tew gently, season highly. Sour Veal Buy veal in small pieces with bone. Put on in cold water salted. Skim when cooking. Then add about 6 medium-sized bay leaves, a few cloves, ^ cup vinegar, and 2 tablespoons molasses. When nearly done add dumplings made of 2 eggs, 2 cups flour, scant 2 teaspoons baking-powder and milk. Drop into salted, boiling water and cook. Serve in center of meat with thickened gravy poured over. VEAL, see also Calf'shead Soup 254 FROM HOUSE TO HOUSE VEGETABLES Fried Beets Cook large beets and cool. Rub off skins and cut Into thick slices, dredge with flour, and fry in deep fat or bacon fat. Stuffed Beets Wash y^ cup of rice and sprinkle it into a kettle of boiling water, let boil 15 minutes and drain. Chop a cup of pecan nuts and mix with the rice, add i teaspoon of salt, and a little pepper. Scoop the centers from cooked beets, fill the space with rice mixture, stand in a baking-pan and bake 20 minutes. Chop the centers of the beet, add to a cream sauce and serve around the beets. Pioneer Beans Pick over and wash i pint white beans, let soak over night. In morning drain and parboil in fresh boiled water until tender but not broken. Drain (saving liquor), season with I teaspoon each of salt, mustard, a little pepper, 2 table- spoons molasses, ^ cup of butter, and liquor enough to cover. Put into a pot and bake 5 hours slowly, adding more water if necessary. Remove and put into individual ramekins and put in oven until nicely brown. Beat J4 cup thick cream until very stiff, add very slowly 2 tablespoons tomato catsup with few drops onion juice ; serve a few spoons on top of each ramekin. Cabbage with Ham Melt I tablespoon of butter and when hot turn in 3 pints of white cabbage shaved fine. Cover tightly and simmer on the back of the range until cabbage turns yellow. Sprinkle VEGETABLES 255 VEGETABLES with a teaspoon of salt and few grains Cayenne and i cup of minced, cold, boiled ham, add a large cup of white wine vin- egar, stir well, cover and cook slowly for 2 hours. Hot Slaw Put into a saucepan with little boiling water and salt, small head of shredded cabbage, cover and cook ^ hour. At end of this time add yi cup milk, i teaspoon butter; cook quite dry. Serve with this sauce. Beat i egg, i tablespoon vinegar, little salt, pepper, red mustard, sugar and i teaspoon butter. Set over teakettle until quite thick, then add }i cup boiling milk. Hot Slaw Shred cabbage and cook in enough salted water to cover, also I tablespoon vinegar. When cooked pour off water, add milk, and enough cornstarch to thicken; season and serve. Red Cabbage Small head red cabbage, boil in yi gallon bouillon into which I onion stuffed with cloves, salt and pepper, and 2 glasses red wine have been added. Cook until tender. Cabbage Souffle Shred coarsely a head of cabbage and cook in an abun- dance of salted water until tender. Drain and place in a buttered dish in layers with a slight sprinkling of grated cheese between. To 2 tablespoons each of butter and flour add a cup of rich milk, 2 beaten egg yolks and a saltspoon each of salt and mustard, stirring over the fire until it boils ; (Over) 256 FROM HOUSE TO HOUSE VEGETABLES then add the beaten whites, pour this over the cabbage, and bake yi hour. Carrots au Jus Simmer in boiling salted water i quart sliced carrots. Slowly cook % cup of onions in hot butter. When ten- der, add a cup of rich brown sauce, i teaspoon of chopped parsley and the drained carrots, and simmer for 1 5 minutes. Carrots in Worcestershire Cook sliced carrots in salted water until tender, drain, and serve with melted butter and i or 2 tablespoons of Worces- tershire sauce. Casserole of Vegetables Cook until tender turnip, squash, or cauliflower, cut into small pieces, drain and put into casserole with i or 2 minced green peppers, i tablespoon butter, J^ cup cream or rich milk. Bake in moderate oven 20 minutes. Then pour over a cream sauce, add a layer buttered bread crumbs, and cook uncovered until crumbs are a delicate brown. Cauliflower Fritters i Mash with a fork 3 cups cauliflower, i tablespoon butter. Form into flat cakes, dip into a batter, and fry a light brown. Cauliflower au Gratin Place cooked cauliflower in a pudding dish. Pour over a white sauce that has egg in it and i ounce grated cheese; dust with crumbs, bake ^ hour. Cauliflower — Tomato Sauce Boil a head of cauliflower in salted water. Drain, sprinkle with white pepper, and put on a dish. Pour over it Cont. on page 2§g VEGETABLES 257 258 FROM HOUSE TO HOUSE VEGETABLES 259 VEGETABLES (Cauliflower — Tomato Sauce. — Cont.) a cupful tomato sauce, sprinkle with fried bread-crumbs. Add a squeeze of lemon juice, salt, pepper, butter and 34 pound grated cheese. Put in oven until very hot, serve. Chop Suey I cup onions fried until brown, I cup celery cut fine and boiled in little water, 1 cup fried mushrooms, 2 cups boiled rice. Season with salt and pepper. Add I cupful thin brown sauce, and cook all together lo minutes ; serve on toast. Baked Com 4 cups corn, 2 eggs well beaten, 1 cup rich milk, 2 tablespoons butter, Pepper and salt to taste. Bake like custard in a deep dish until firm. Com Fritters Take i pint sweet milk, 2 eggs, i teaspoon soda, flour enough to make a stiff batter. Mix with i can corn ; fry. Corn Oysters I can corn or i dozen ears, Salt and pepper to taste. Milk according to amount juice, Flour to make nice paste, {Over) 260 FROM HOUSE TO HOUSE VEGETABLES 2 eggs, yolks and whites beaten separately, put whites in last. Fry on hot griddle in small spoonfuls. Green Corn Patties 1 pint green corn, 2 eggs well beaten, I cupful fine cracker crumbs, 1/2 teaspoon sugar, Salt and pepper. Form Into cakes about size of oysters, dip in beaten egg, and roll in cracker dust ; fry in deep fat. Cooked Fresh Cucumbers Take ripe cucumbers, halve and divide into two length- wise; then flour, and fry in butter with some onions. When brown, add good stock, thicktn, and stew until cucumbers are done. Boiled Cucumbers Pare, cut into half lengthwise, and boil in salted water until tender but still firm. Make sauce from i cup liquor from cucumber, J^ tablespoon each butter and flour, salt, pepper and juice of J^ lemon. When thick and smooth, add }4 shredded pimento and i dessertspoon capers. Lay cucumbers on strips of thin toast and pour sauce over. Cucumbers on Toast Cut cucumbers into ]/?, pieces, cook about 20 minutes in salted water, serve on toast with a rich cream dressing. VEGETABLES 261 VEGETABLES Dutch Succotash First put butter in a pot and add a layer of onions, layer of string beans, layer of tomatoes, layer of corn. Cover with water and simmer gently until cooked. Fried Egg-plant Cut egg-plant into pieces ^ inch thick, press. Have plate of yellow cornmeal mixed with salt and pepper. Dip in mixture, fry on hot griddle well covered with lard and but- ter until soft in center and golden brown, outside. Stuffed Egg-plant Cut top from egg-plant and put to boil in cbld water until tender. Drain, cool, and take out seeds. Scoop out soft meat, leaving skin unbroken. Chop soft meat. Then wet and squeeze i}4 cups of bread-crumbs ; chop i onion, i tomato, and mince some herbs and I clove of garlic. Season egg-plant. Put I tablespoon butter in pan, brown onion slightly, add tomato, and cook 4 or 5 minutes. Then add herbs and garlic, egg-plant, and bread-crumbs; if necessary season again. Fill shells, sprinkle with bread-crumbs, dot with butter, and brown. Hominy Puffs I pint cold boiled grits, 1 teaspoon salt, Yolks of 2 eggs, i^ cup milk, 2 tablespoons flour in which 2 teaspoons baking-powder have been mixed. (Over) 262 FROM HOUSE TO HOUSE VEGETABLES Mix all together. Drop into boiling fat and fry a rich brown. Italian Croquettes Cook one cup vermicelli cut fine. Make sauce of 34 cup flour and butter, i cup strained tomatoes. Add J4 cup chopped mushrooms, season highly with salt and paprika. Cool and shape dry as other croquettes. Lentils a la Creole Cover I cupful of lentils with cold water and stand over night. In morning, drain, cover with warm water, and sim- mer 1/2 hour. Bring to a boil and drain; cover with hot water and boil until lentils mash. Put 2 tablespoons butter in a pan, add i onion and 3 green peppers or pimentoes chopped fine; stir and cook until butter is brown; add i pint tomatoes, salt, and pepper. Drain and mash lentils through colander and add to tomato mixture. Cook slowly 30 minutes, serve in rice border. Lentils with Tomatoes Soak I cupful of lentils over night in i pint water. Melt I tablespoon butter in a pan and put lentils and i or 2 sliced onions in it and fry until they commence to brown, stirring often. Then add water that lentils were soaked in and i cup strained tomatoes. Cook until lentils are very tender. If necessary add more water sparingly. When lentils are cooked, the liquid should be made into a thick gravy. Macaroni and Cheese 5 tablespoons grated cheese, I tablespoon butter, Cont. on page 265 VEGETABLES 263 264. FROM HOUSE TO HOUSE VEGETABLES 265 VEGETABLES. (Macaroni and Cheese.— Cont.) I egg, y2 cup milk, Salt and pepper. i Mix all together, stir over fire until cheese is melted. Cover J4 pound macaroni with milk, boil until nearly done, put into pan, cover with dressing, and bake. Italian Macaroni Use the stock from a pot roast. Add macaroni, garlic, strained tomato, red pepper, olive oil, and salt. Cook until tender. Put into dish with Parmesan cheese and brown. Macaroni au Jus Boil macaroni with small onion stuck with cloves. When cooked, drain, put into saucepan with piece of butter, plenty of Parmesan cheese, and as much strong gravy as it will ab- sorb. Add pepper, salt and nutmeg; cook and serve. . Macaroni Pastel Cook the required amount of spaghetti in boiling salted water for 20 minutes; after pouring cold water over it and draining it, let it cool. Make from sweetbreads, fowl, or veal, a ragout, using mushrooms and tomato to taste. In a baking-dish place a layer of spaghetti sprinkled with Parmesan cheese, then a layer of ragout, and so continue until the dish is nearly full. Lay over this a rich pie crust and bake until crust is a golden brown. Macedoine of Vegetables Slice I dozen okra pods, add a little salt, set aside 15 minutes, wash in warm water, boil until tender. Drain, add (Over) 266 FROM HOUSE TO HOUSE VEGETABLES . handful sliced beans cooked, i small egg-plant cut into squares, 3 large tomatoes, i onion, i green pepper. Coolc all these in butter until almost dry, season, add chopped parsley, cook 10 minutes, and serve. Macedoine of Vegetables a la Frangaise Pare and cut into strips i^ cupfuls carrots, >4 cup tur- nips cut into star shapes. Cook separately in boiling salted water, then add ^^ cup peas. Cover with sauce made of i cup chicken stock, Yz cup cream, 3 tablespoons butter, 3 tablespoons flour. Just before serving add beaten yolks 2 eggs, 34 tablespoon lemon juice. Mushrooms Baked in Cream Put rounds of toast on the bottom of a deep dish and spread with very thick cream. Sprinkle with salt and pap- rika. Lay on them large peeled mushrooms and cover with cream and seasoning. Cover closely and bake in a hot oven 45 minutes. Remove from fire; let dish remain covered for 5 minutes before serving. Deviled Mushrooms Drain liquor from can of mushrooms, let cold water run over them for i minute, dry, and cut with a silver knife. Season with salt, pepper, and lemon juice; add the mashed yolks of 3 harcl-boiled eggs, the yolks of 3 raw ones, i pint bread-crumbs, and i tablespoon melted butter. Fill pep- pers, sift crumbs over the top, dot with butter, and brown. Mushrooms Provengale After peeling, cleaning, and draining )^ pound of mush- rooms, sprinkle lightly with salt, pepper, minced parsley. VEGETABLES 267 VEGETABLES and I clove of garlic. Barely cover whole with olive oil and let stand 2 hours. Then put over quick fire and cook 20 minutes. Serve on rounds of fried bread with a little lemon juice over each. Mushrooms a la Sabine Peel caps and saute in butter, place in small buttered shal- low pan, cap side up. Place on each a large oyster, sprinkle with salt and pepper and bit of butter (hold both together with toothpick) ; bake in hot oven until oysters are plump. Remove to small plates and around each pour Bechamel sauce. Boiled Okra I quart young white okra, I tablespoon butter. Salt and pepper to taste. Wash okra in cold water, put into a porcelain kettle (iron discolors) with }4 pint water and little salt, cover kettle, and simmer gently until tender. Add butter and seasoning, boil up once, and serve. Stewed Okra with Rice I quart okra, i^ pound ham, I red pepper, I pint white stock, I cup rice, I onion, I tablespoon dry sassafras powder, I pint tomatoes. Cut ham into thin slices and fry brown. Wash and cut okra into thin slices. Peel, cut, and put tomatoes into gran- (Over) 268 FROM HOUSE TO HOUSE VEGETABLES ite kettle with ham stock, pepper and onion, cut fine ; cover kettle and simmer gently ^ hour with okra. When done, add salt, pepper, and sassafras. While cooking, wash and boil rice; serve around okra. Baked Onions Peel and cut into thick slices large white onions. Parboil in plenty of salted water, drain well, and arrange in buttered baking dish; dot with bits of butter, and bake until soft and a pale yellow. Sprinkle with salt and pepper and cover with a half-inch layer of grated crumbs thickly dredged with grated cheese. Return to oven long enough to melt cheese; add cream sauce. Onion Croquettes Pound to a paste sardines that have been freed from bones and skin. Add 6 grated onions, ^ cup bread-crumbs, I saltspoon salt and dash of Cayenne, i tablespoon of mush- room liquor, and sufficient sauce to form a croquette mixture ; form and fry in deep fat. Onion Custard Cook until tender 2 cups of sliced Spanish onions, adding 1 bay leaf, i stalk of celery, a pinch of allspice, i teaspoon of minced parsley, and J^ teaspoon of salt, using as little water as possible. Remove from the fire and press through a puree sieve, stirring in a tiny pinch of baking-powder to correct the slight acidity. Then add 2 well-beaten eggs that have been diluted with 2 tablespoons of thick cream, and turn the mixture at once into small greased custard cups. Cont. on page 2^1 VEGETABLES 269 270 FROM HOUSE TO HOUSE VEGETABLES 37I VEGETABLES. (Onion Custard.— Com. ) Set them into a pan of hot water and bake 25 minutes in a moderate oven. Unmold on a chop platter, cover with a cream sauce to which a cup of cooked peas has been added. Curried Onions Parboil i cup of coarsely chopped onion in salted water for 10 minutes. Drain and add i cup cold boiled rice, i small cup of rich milk, 3^ teaspoon curry powder, pinch of powdered mace, dash of black pepper, saltspoon salt, and i tablespoon of butter. Simmer in a granite pan for 10 minutes, flavoring the curry after its removal from the fire with a few drops of lemon juice. Stuffed Onions Parboil large Bermuda onions, then cut off tops and scoop out; the part scooped out after being chopped fine is to be mixed with equal parts of cold veal or chicken chopped fine, with I spoonful chopped parsley, salt and pepper to taste; ^-4 cup soft bread crumbs, ^ cup butter. Put a spoonful into each onion, put in a French chestnut, finish filling the onion with prepared mixture. Bake slowly I hour, basting three or four times with butter melted in water 15 minutes before serving. Sprinkle with buttered cracker crumbs and serve. Onion and Tomato Rarebit Slice 4 Bermuda onions into rather thick slices, marinating them for 2 or 3 hours before using in spicy tomato catsup. Then arrange them on whole-wheat bread shghtly toasted, sprinkle with Cayenne, salt, a very little dry mustard, and a itw drops of Worcestershire sauce. Cover thick with Par- mesan cheese and crisp in a hot oven. Serve immediately. (Delicious as an accompaniment to a plain lettuce salad.) 2T2 2^^0.1/ HOUSE TO HOUSE VEGETABLES Parsnip Fricassee Cut in narrow fingers %. pound fat salt pork. Fry lightly, cover with boiling water, and simmer i hour. Then add 4 parsnips pared and cut in quarters and water to cover the parsnips. When this reaches the boiling point, throw in an equal measure of small French potatoes, salt and pep- per to taste. When the potatoes crumble, drain off the water, replace It with milk, cover the kettle with a steamer, in which steam for 5 minutes small pieces of stale bread, add a generous lump of butter to the fricassee, turn into a hot dish, sprinkle with chopped parsley, and arrange the bread on top. Fried Parsnips Parboil parsnips in salt water, drain, and fry in butter. Parsnip Patties Boil enough parsnips to make a cup. Mash and mix with I teaspoon butter, i teaspoon flour, salt and pepper. Stir well, add beaten yolk of an egg. Make into flat cakes, dip into cracker crumbs. When cold, fry in hot drippings a delicate brown. Parsnip Souffle Pare 5 medium-sized parsnips, boil until tender, and rub through a sieve. Season with salt, pepper, and dusting of nutmeg. Dredge with 2 teaspoons of flour. Mix thor- oughly and fold in the stifily beaten whites of 4 eggs, turn into a serving dish, set into a pan of water, and cook until a light brown. VEGETABLES 273 VEGETABLES French Peas with Glazed Carrots Cook peas and place in a mound on a plate, surround by glazed carrots. Cut carrots in lattice shape and parboil 5 minutes. Drain and place in buttered pans and bake until tender, basting often with Ys cup brown sugar melted with 3 tablespoons of water and i of butter. Spanish Peppers Prepare 6 green peppers. Cut enough raw corn to make 3 cupfuls. Chop fine i onion, 3 pimentoes, 2 ripe tomatoes ; fry 10 minutes In a little butter; season and add corn. Fill peppers and put over top of each a thick sHce of to- mato; season and sprinkle with buttered cracker crumbs. Set closely in pan with a little water in bottom and cook j4 hour in moderate oven, basting every 10 minutes. Filling for Peppers Cut hard-boiled eggs Into squares, fold into a well-sea- soned cream sauce, fill shells, sprinkle with cheese, and brown. Beef Filling Beef minced and mixed with peas, corn, celery, beans, and tomato. Blend with cream or stock, fill peppers, tie over top thin slice of bacon and slice of onion. Cook 20 min- utes, baiting with melted butter. Chicken and Oyster Filling Prepare a mince of chicken and one-fourth the quantity of oysters, add bread-crumbs enough to give body, and bind together with melted butter and cream. 274. FROM HOUSE TO HOUSE VEGETABLES Corn and Peppers Remove seeds from green peppers, boil in salt and water 20 minutes, remove, and chop fine. Boil ears of corn in same water; when done cut from cob. Put large piece of butter in saucepan, add peppers and corn, and heat thoroughly ; season to taste. Onion Forcemeat for Peppers Cut stem end from peppers, remove seeds and partitions. Boil in water for 5 minutes, drain and fill with 3 Bermuda onions chopped and combined with i tablespoon minced parsley, a scant cup bread-crumbs, a few drops of lemon juice, saltspoon salt, pinch of Cayenne, 2 tablespoons mush- room catsup, and dash of celery salt. Bake the peppers when stuffed on a shallow pan in a hot oven for 20 minutes, basting frequently with melted butter. Serve on rounds of buttered toast and garnish with celery plumes. Stuffed Peppers Remove seeds from four peppers and split lengthwise. Mix I cup each of cold boiled rice and minced chicken, 2 tablespoons minced celery, 2 teaspoons onion juice, salt and pepper to taste. Moisten with 2 tablespoons melted butter and yi cup tomato juice and strained pulp. Fill shells, sprinkle with Parmesan cheese, bake y^ hour in pan of hot water. Baked Creamed Potatoes Bake as many potatoes as needed, remove tops, scoop out potato, leaving shells intact. Cream potato and beat until very light and fluffy. Put back in shells, put melted butter over top, and brown. VEGETABLES 375 276 FROM HOUSE TO HOUSE VEGETABLES 277 VEGETABLES Savory Creamed Potatoes Pare and cut i quart of potatoes Into size of English wal- nuts. Drop into boiling water and cook 15 minutes and drain. Put 2 tablespoons of butter into a frying-pan with potatoes and brown on all sides for 10 minutes. Put into a dish and pour over them a cream sauce mixed with parsley. Potato Craters Mash, beat, and highly season boiled potatoes and form into irregular cones with a hole in top. Rub , together i tablespoon butter, 2 tablespoons cheese, dash salt, and pap- rika. Drop generous amount In top of cones, dust with cheese and brown. Potato Croquettes 2 cups mashed potato, 2 tablespoons cream, Salt, pepper, dash nutmeg. Yolks of 2 eggs beaten lightly, I tablespoon chopped parsley. Butter size walnut. Add all other ingredients to beaten eggs, stir over fire until thoroughly heated. When it does not stick to pan take from fire; cool, form into croquettes, roll In egg and cracker crumbs ; fry. Chinese Sticks Mix with I cup mashed potato, i beaten egg yolk. Sprinkle board with flour and roll potato to i Inch thickness ; cut into strips and fry in deep fat. / 278 FROM HOUSE TO HOUSE VEGETABLES Potato Custard Boll and mash 6 large potatoes. Add 2 well-beaten eggs, butter, pepper, salt, and i cup hot milk. Beat until very smooth and light. Lightly fill greased dish, sprinkle with little sugar and nutmeg. Bake a delicate brown. Escalloped Potatoes SHce thin 2 cupfuls cold boiled potatoes; dust with flour, salt and pepper; put into earthen baking-dish; put over top small bits of butter; fill dish with milk just to cover potato, bake J4 hour in moderate oven. Potatoes au Gratin Grind raw potatoes, put into baking dish with thin cream sauce. Grate American cheese over top and bake. Mangled Potato Chop cold boiled potato and whites of 4 hard-boiled eggs, I cup blanched and chopped English walnuts and stuffed olives cut in quarters. Season with salt, pepper, mustard and vinegar, and onion juice. Melt 3^ coffee cup butter and mix through. Arrange on platter and grate egg yolks oyer top and put a narrow border of parsley around edge. Glazed Sweet Potatoes Pare 6 medium sized sweet potatoes. Cook 10 minutes in boiling water salted, drain, and cut into halves lengthwise and put into a buttered pan. Make syrup by boiling 3^ cup sugar and 4 tablespoons water 3 minutes, add 1 34 table- spoons butter, pour over potatoes, sprinkle with little salt, and bake. VEGETABLES 279 VEGETABLES Sweet Potato Souffle Boil and mash i quart sweet potato. Add a little sweet cream, i tablespoon butter, >^ teaspoon salt, i salt spoon white pepper. Beat all with a silver fork until very light, then add yolks of 2 eggs, well beaten. When cool, fold in lightly the whites of the eggs beaten to a stiff froth. Turn at once into a dish and brown. Rice Balls To I pint of hot boiled rice add a large cup of finely minced cooked chicken, i well-beaten egg, salt and paprika to taste, and sufficient thick cream sauce to moisten shghtly. Mix all smoothly together and when cold form into small balls, egg and bread-crumb, and fry in deep fat. Pour over all a brown gravy. Rice and Cheese Rolls Add ^2 cup of hard grated cheese tO'i pint of boiled rice, season with salt and Cayenne, add a well-beaten egg and enough cream sauce to make slightly moist. Mix well to- gether, form into small rolls, roll in egg and bread-crumbs, and fry in deep fat. Serve with tomato sauce. Rice Croquettes Form boiled rice into small croquettes, place a spoon of red currant jelly in center of each; roll in egg and bread- crumbs, and fry in boiling fat. The jelly may be omitted and the rice seasoned with salt, pepper, and onion juice. Either way they are nice with duck or chicken. 280 FROM HOUSE TO HOUSE VEGETABLES Sweet Rice Croquettes Boil I cup of rice in a pint each of milk and water until soft. While still hot add a piece of butter the size of an egg, I tablespoon of sugar, 2 well-beaten eggs, and juice and grated rind of i lemon. Mix well together and set aside to cool. When cold, form into small croquettes, roll in egg and crumbs and fry in deep fat. Rice and Cheese Fritters Heat over boiling water i cupful of cold boiled rice and add to it 2 tablespoons of milk or cream. When soft add i beaten egg and 5^ cup of grated cheese. Beat thoroughly and add i tablespoon flour and i teaspoon baking powder. Drop small portions into hot butter and fry quickly a light brown. Rice and Curry Wash I cup of rice and put on stove to boil in 3 cupfuls of cold water and J^ teaspoon salt. Boil rapidly until nearly all the water has been absorbed, then draw back to cooler place and cook until rice is dry. To Make Curry Sauce Put I Yz tablespoons of butter into stewpan and stir i small sliced onion and i tart apple sliced into it until brown. Now stir in i tablespoon sugar, i large tablespoon flour, i teaspoon curry powder, and gradually add i pint stock, stir- ring all the time. If you have no stock, use water with i teaspoon beef extract, season with salt and pepper. Cut i pint meat or fish into small pieces, add to sauce, cook for 10 minutes, put rice in ring, and pour sauce in center. VEGETABLES ^si FROM HOUSE TO HOUSE VEGETABLES 283 VEGETABLES Rice Pilaf Cook I cup rice until tender in 2 cups stock, y^ cup tomato pulp. Then add 2 tablespoons butter, salt, and pepper and 34 teaspoon curry powder. Serve with hard-boiled eggs creamed. Rice with Tomato Sauce Put in a baking-dish first a layer of boiled rice with butter, salt and pepper, then a layer of grated cheese, so on until the dish is full. Pour over all a thin cream sauce and bake. Serve with tomato sauce. Macaroni may be baked in the same way. Squash au Gratin Cut Hubbard squash into cubes and steam. Mix with cream sauce, put into baking-dish layer of fine bread-crumbs, sprinkle with cheese and bits of butter, brown. Squash Puff Press dry cooked squash through a sieve ; to J^ pint add 2 tablespoons of melted butter, quarter of a cup of milk, salt and pepper and 2 beaten egg yolks. Mix thoroughly and fold in 2 beaten whites, turn into a buttered mold, set in a pan of water and cook until the center is firm. Serve turned from the mold, with a rich cream sauce seasoned with salt, pepper, celery salt, and mace. Spaghetti a I'ltalienne 1 pound salt pork, fry slowly until crisp, 2 tablespoons minced pepper, 2 tablespoons minced onion, Add to pork and brown. Add butter size of egg, (Over) 284 FROM HOUSE TO HOUSE VEGETABLES . 54 cup tomato catsup, I cup concentrated beef stock. ^ pound spaghetti or noodles boiled in salted water and drained. Put into a baking dish in layers, each layer sprin- kled with Parmesan cheese grated, and gravy, having last layer cheese and gravy. Bake a fevi minutes. Tomato and Bacon Cut rounds of dry bread and toast. Grate American cheese over toast, lay on each piece a half slice tomato, lay 2 pieces of bacon on tomato and bake In oven until bacon is crisp. Baked Tomatoes Cut out centers of 6 large tomatoes. Mix with these i cup of bread crumbs, a little onion and green pepper cut very fine, I tablespoon butter, salt and pepper. Mix and stuff shells, put a little butter on top of each, bake for i hour slowly In pan set in a pan of water. Tomato Cocktails Prepare peppers as In preceding recipe. Peel 4 to- matoes. Cut into halves, squeeze out seeds. Chop fine i onion, put in a cloth, wash well in cold water and wring dry. Cut tomatoes into cubes, add onion. Half fill peppers, baste with French dressing, dust top with cress or parsley and serve. Broiled Tomatoes Cut solid tomatoes into slices, season and dust with crumbs, broil over quick fire, serve on hot platter, with cream sauce. VEGETABLES 285 VEGETABLES Tomatoes, Com and Onion Butter well a deep baking-dish, cover bottom with green corn cut from cob, season with salt, pepper and butter. Put in layer of peeled tomato, layer onion, season; alternate until dish is full, having onions on top. Cover and cook until onion is tender, uncover and brown slightly; add sugar to tomato. Tomatoes on the Half Shell Cut 6 solid tomatoes into halves, put into a pan, dust with salt and pepper, put butter on each. Bake until soft but not broken, dish on hot platter. Add i cup milk to pan, when hot stir in i level tablespoon cornstarch moistened in a little milk; cook, strain over tomatoes, and serve. Tomatoes and Macaroni Scoop out center of large fine tomatoes. Filling Three ounces macaroni broken into small pieces. Boil until tender in salted water. Drain and mix with i cup cream sauce, 2 tablespoons grated cheese, salt, and paprika. Fill tomatoes and cover ^\5ith butter and bread-crumbs, bake until tender. Panned Tomatoes Cut large tomatoes into halves, put them in a baking-pan in a cool oven for y^ hour. When done, lift carefully with- out breaking onto a meat platter. Add ^ pint of milk to the pan, then i tablespoon of flour mixed to a paste. When boiled season and pour over the tomatoes. When you put them in the pan put a little butter in center of each and season. 286 FROM HOUSE TO HOUSE VEGETABLES Savory Rice and Tomatoes Peel and slice 6 large tomatoes. Chop 2 sweet peppers fine. I cupful cooked rice, 4 tablespoons butter, Salt and pepper. Butter baking-dish, put in layer of tomato, sprinkle with sugar, cover with rice and pepper. Alternate until dish is full, having tomato on top ; dot with butter, bake covered % hour and uncovered ^ hour. Stuffed Tomatoes Scoop out centers of tomatoes, mix with i small can dev- iled ham, onion juice, chopped parsley and bread crumbs; put back into shells and bake. Tomato Toast Fry a few slices of bacon and remove from fat, dip thick slices of tomatoes in flour and fry in same fat. Place a fried egg on top of each, serve on buttered toast. Turnips Pare, dice, and cook in salted water. Make a cream sauce, using part of turnip water and i egg beaten. Season, stir in turnips, cook, and serve. Turnips with Yellow Sauce Pare and dice as many turnips as needed. Cook in boil- ing salted water until tender, drain and save water. Cont. on page 28g VEGETABLES ^87 288 FROM HOUSE TO HOUSE VEGETABLES 289 VEGETABLES. (Turnips with Yellow Sauce. — Cont.) Cream 2 tablespoons of butter and i dessert spoon of flour, beat in the yolks of 2 eggs, seasoning of pepper and salt and pour in enough of the water to make a pint. Cook for 10 minutes, add the turnip dice and heat thoroughly. VEGETABLES, see also Canned Vegetables Salads Soups w WAFFLES, see Bread Bread Cakes WALNUTS, see j Pickles Sandwiches .Salads (Fruit Pickles Salads (Chafing Dish Recipes Cheese Salads 290 YELLOW TOMATOES, see JP^ckles [Salads 291