tt ^ t \i£ Book._illkBJ_ fapyiightF '^'^ COPYRIGHT DEPOSm The "Original Book" Choice Recipes AS COMPILED BY CLARA G. MITCHELL '' >fvyo^ , \ OF DENVER,^COLORADO FOURTH EDITION DENVER, COLORADO THE SMITH-BROOKS PRINTING COMPANY PUBLISHERS iliT^'CvvJ^^ \^^t \G \'^ Entered according to the Act of Congress in the year 1897 by MRS. JOHN C. MITCHELL in the oflBce of the Librarian of Congress, at Washingion First Edition, 1897 Second Edition, 1901 Third Edition, 1915 Fourth Edition, 19:6 f rsnsferrerf from ■^Wnght Office MAR 30 75 PREFACE In editing this little book the object is to keep this collection of recipes together for personal use and also for the use of those who are interested in home cooking. These recipes are not entirely new or original, but have been col- lected from relatives and friends during many years. They have been tried and proven good. That this little volume will be of some assistance to my friends and well-wishers, who it is trusted may be lenient to its shortcomings, is the wish of C. G. M. TABLE OF CONTENTS Pages Beverages 175-179 Bread 131-141 Buffet Luncheon for Seventy- five People 225 Cake . . . . : ^ 93-108 Canapes and Fish Cocktails 7-8 Candy 205-207 Chafing Dish Recipes 43 Chafing Dish Supper for Forty People 227 Cheese Dishes 85-87 Desserts 113-126 Entrees 35-38 Fish 25-30 Fritters 151 Helpful Hints 219 Menus 219-220 Miscellaneous 47-63 Pickles 183-186 Pies 145-147 Preserves 191-196 Puddings 155-163 Pudding Sauces 169-170 Recipes for the Tropics 229-232 Salad 69-73 Salad Dressing 79-80 Sauces 199-201 Soup 13-20 Time Tables 233-235 Useful Remedies 211-214 Modern Cooking Methods (John M. Connelly) 237-240 CANAPES AND FISH COCKTAILS (For Dinners and Luncheons) MITCHELL SURPRISE (V\NAPE 2 cans Anti-pasto, marked \ cup East Indian clint- No. 33 or Moon-face ney root pickled, cut in brand; small pieces, Breast 4-pound chicken, ^ cup celery, 4 small cooked beets 3 hard boiled eggs, (size of a silver dollar), I teaspoonful paprika, I teaspoonful white pepper, Salt to taste. Cut all in pieces, size of small dice ; also the Avhites of the eggs. The yolks are used on top of each canape. Mix all together with mayonnaise dressing, and serve on round pieces of buttered toast, cut the size of a claret glass. Sprinkle top with yolks of eggs put through sieve; dash of paprika on top of each canap^. MITCHELL CRABMEAT CANAPE Toast slices of bread, cut in roinid pieces with small biscuit cutter two and a half inches ; butter while- hot ; spread buttered circles with sardine paste, seasoned with lemon and paprika. Place slices of ripe tomatoes that have been mari- nated for an hour on the sardine toast; then, last of all. the crabmeat flakes, mixed with well-seasoned mayon- naise, on the tomato, with a sprinkling of paprika on top. EGG CANAPE Half a hard boiled egg, stuffed with caviar and pimiento chopped fine, mixed with sour maj^onnaise. Garnish with beets cut in small cubes around the egg. The beets must be well-seasoned before cutting. Serve with hot buttered toast, one for each person. — 7 — CANAPES AND FISH COCKTAILS C^ANAPE OF SARDINE ^ pound can of boneless sardines, or 2 40-cent cans sardine paste, 1 teaspoonful chopped chives, 2 teaspoonfuls chopped green peppers, 2 teaspoonfuls chopped celery, 2 teaspoonfuls lemon juice, ^ teaspoonful paprika, 2 pinches salt. Mix thoroughly; spread on soft buttered toast strips three inches long and two inches wide. Canap^ of anchovy paste made in the same way is delicious. OYSTER COCKTAIL 1^ pints smallest oysters, Sauce : I pint catsup, 1 tablespoonful horseradish, ^ teaspoonful paprika, I teaspoonful salt, 1 tablespoonful Worcester- Juice of one lemon, shire sauce, 8 drops tabasco. Put oysters in sherbet glasses, pour the sauce over them, but don't mix. Set in ice box until time to serve. AVill serve eight people. FISTT COCKTAIL Cra))meat and sweetbread cocktail made like oyster cocktail, with sauce. — 8 — — 9 — — 10 — — 11 — 12 — SOUP Stock for any Clear Soup (^ONSOMME OR BOITILLON A knuckle of veal. 1 turnip, A shin of beef, 3 blades of mace, 1 onion, 4 sprigs of parsley, 8 quarts cold water, 4 cloves. 1 carrot, 1 teaspoonful peppercorns. 3 bay leaves. 1 stick of cinnamon. Let it come to a boil and then simmer on the back of the stove all day or until reduced to half the quantity, then strain and put away over night. AVhen ready to use, season with a level tablespoonful of salt, and more pepper if desired^ This quantity makes a rich jelly and will serve twelve people. White stock can be made of chicken or veal HOW TO CLEAR SOUP Whites of 2 eggs, slightly ^ cup of cold water, beaten, Boil the soup and pour over the eggs and water, boil, and strain through a jelly bag. If not sufficiently clear, strain second time. A little sherry wine adds to the flavor of the soup. If not rich enough in color, add a teaspoon- ful of Kitchen Bouquet. Julienne soup is made by adding vegetables, cut in different shapes, to the above. Consomme Royale is made by serving small cubes of baked custard in consomm^. 13 — SOUP (TTSTAED FOR CONSOMME ROYALE 2 eggs, And a tablespoonful of 2 tablespoonfiils of milk. chopped parsley if de- j teaspoonful salt, sired. Beat eggs -with a spoon, add luilk and salt; cook in a slow oven, in a square, shallow dripping pan, placed in a larger pan of boiling water. Bake until firm enough to cut into fancy shapes. When ready to serve put into consomme. TOMATO SOUP WITH MACARONI 1 quart of stock, ^ cup Minute tapioca. 1 can of tomatoes, Season with ^ teaspoonful salt and Avhite pepper and thicken with | cup tapioca, soaked in 1 cup water. Cook with tomatoes and stock. Cook macaroni in a little salted water until tender, but not too soft, cut in pieces half-inch long, place tAvo tablespoonfuls of macaroni in each plate before serving. Will serve eight people. CREAM TOMATO SOUP 1 quart or 1 can of l^ntter the size of an egg, tomatoes, 1 scant teaspoonful soda, 1 quart of water, -} scant teaspoonful salt, 1 quart of milk, [ teaspoonful white pepper. 1 tablespoonful of flour, Boil the tomatoes and water twenty minutes, stir in the soda thoroughly, add the milk, salt and pepper, and thicken with the butter and flour stirred togetlier to a cream. ]\Iash through a sieve and sei've with croutons. Will serve ten people. — H — SOUP ASPARAGUS PUREE bunches of fresh or one large can of Batavia asparagus, with enough cold water to coA^er, pint stock, 1 pint milk. Butter the size of an egg, 1 tablespoonful of flour, ^ teaspoonful of salt, ^ teaspoonful of white pepper. Cut the tips off the asparagus an inch long. Boil the stalks until tender, mash through a colander. Add the stock, milk and seasoning, and thicken with the butter and flour stirred together to a cream. Just before serving put through a fine soup strainer. Boil the tips in a little salted water until tender and add to the soup. Additional richness is given by adding a tablespoonful of whipped cream to each plate. This amount will serve eight people. Puree of spinach is made in the same way, using two pounds of fresh spinach for this quantity. PUREE OF CORN 1 pint cream, 1 tablespoonful flour, ^ teaspoonful salt, J teaspoonful white pepper. 1 can of corn, 3 cans of water (measured in the same can). Butter size of an egg, 3 pints of milk, Boil the corn until tender, mash through a colander, add the milk and cream and thicken with the butter and flour stirred together to a cream, put through a fine strainer and serve. AVill serve eight people. Croutons or small cubes of bread fried in butter are very nice with it. Puree of peas, beans, cauliflower, artichokes or sal- sify, also celery, can be made in the same way. — 15 SOUP CHESTNUT PUREE 1 quart large chestnuts, Butter the size of an egg, shell and scald in boiling 1 teaspoonful flour, water, J teaspoonful salt, 1 pint white stock, ] teaspoonful pepper. 1^- pints of milk, Heat the stock and milk and thicken with the butter and flour stirred together to a cream, add the pepper and salt. Boil and peel the chestnuts, rub through a sieve and add to the soup. An extra cup of chestnuts may be peeled and boiled and served chopped in the soup, or it may be served with croutons. Will serve eight people. ]\IUSHROO]\I PUREE 1 quart of white stock, 1 pound of fresh mush- 1 quart of milk, rooms, or ^ pint cream, 1 large can of French musli- 3" tablespoonfuls flour, rooms, 2 tablespoonfuls butter. Yolks of 2 eggs. Peel and chop fresh mushrooms fine. Boil 15 minutes in the milk, then add stock and cream and thicken with butter and flour stirred together until smooth. Just before serving add the yolks beaten light. Additional richness is given by adding a tablespoonful of whipped cream to each plate. AVill serve eight people. OYSTER SOUP 1 quart oysters, 2 quarts milk, Butter the size of a large -J- teaspoonful salt, scant. Heat tlui oysters and mill< separately, put the butter and salt in the milk just before serving. Put the milk and oysters together in the tureen, milk first and then the oysters. Will serve eight people. — 16 — SOUP OYSTER BISQUE 1 pint water, 1 sprig parsley, 1 pint milk, 1 slice onion, 1 pint cream, 1 teaspoonful salt, 1 quart oysters, with the Pinch cayenne pepper, liquor, clash of nutmeg, 2 tablespoonfuls of butter, Yolks of two eggs, beaten, 3 tablespoonfuls of flour, 1 bay leaf. Chop the oysters. 1 piece celery. Put liquor and seasoning together and simmer on the back of the stove half an hour. Mash the oysters through a colander and thicken with the flour and butter stirred together until smooth, then add the hot milk and cream and let simmer ten minutes. Add the eggs and cook one minute, but don't let it boil. Will serve eight people. Can be made with clams instead of oysters. ONION SOUP 1 quart shredded un- 2 tablespoonfuls flour, cooked onions (cut | pound butter, lengthwise), Yolks of two eggs beaten, 1 quart white stock, 1 quart milk. Cover onions with water, parboil and drain. Boil in stock fifteen minutes, then add other ingredients and thicken with butter and flour stirred together. Add the yolks of eggs when ready to serve. Will serve eight people. CLEAR ONION SOUP 2 quarts of clear stock, 6 squares of toast 6 small boiling onions, (2 inches). 1 cup of grated Parmesan cheese. Parboil onions in salted water until tender. Add one cup of onion water to stock. Salt and pepper to taste. In each plate place first toast then onion, pour over very hot stock, and lastly, a tablespoonful of cheese on top of each onion. Will serve six people. — 17 — SOUP IMOCK TURTLE SOUP 2 quarts rich broAvn stock, 2 hard boiled eggs, cut in H cups chopped veal, small pieces, chicken or beef, 1 wine glass sherry, 1 small lemon, Pepper and salt to taste. Heat the stock and if it is not dark colored enough add a teaspoonful of Kitchen Bouquet, thicken with two tablespoonfuls flour stirred smooth in a little cold Avatei'. Peel the lemon and cut in slices one-fourth inch thick, cut the slices in small pieces and put in the tureen with the meat and eggs, pour the soup over them and add the wine just before serving. Will serve eight people. GAME OR TURKEY SOUP The remains of a game or turkey dinner may be used for soup in the following waj^ : Cover the bones and meat with cold water, add a small head of celery, cut small, and one small onion sliced. Boil three hours, strain and thicken with one tablespoonful of flour and one table- spoonful of butter stirred together to a cream, add salt and serve with a cupful of boiled rice. A bay leaf and a few sprigs of parsley may be added if liked. NOODLES Beat two eggs together, mak-e n paste with enough flour to roll out like cookies, one-lialf teaspoonful of salt, let it dry an liour, then cut into tliiii slices. l)oil 1(Mi min- utes in soup. Can Ix' l<<'pt Cor weeks. AVliip))ed ci'eam and croutons iii;i1<(' a nice .-iddilion lo any of llic l^)is(jues or Pur(M'S. — 18 — SOUP ALMOND BISQUE 1 quart of wliite soup stock, 1 quart of milk, 1 pint of cream, 2 tablespooiifuls of flour, 2 tablespoonfuls of butter, Yolks of 2 eggs, 1 tablesj^oonful almond ex- tract (Dr. Price's), ^ teaspoonful of salt, ] teaspoonful of white pepper. IJ cupfuls of blanched and shredded almonds cut lengthwise. Put the stock, milk, and half of the cream together in a double boiler ; when hot thicken with the flour and butter stirred together until smooth ; add the pepper, salt, almond flavoring, and half of the almonds; cook until slightly thickened and smooth. Just before serving add the yolks of the eggs beaten light. AVhip the remainder of the cream and put a spoonful and a few nuts on the top of each plate. A¥ill serve eight people. CREOLE SOUP 1 small stick cinnamon, 1 tablesjDoonful curry powder, 1 tablespoonful salt, 1 tablespoonful flour, 2 tablespoonfuls butter, A little cayenne pepper. 3 pints stock, 1 quart can tomatoes, 1 cup boiled rice, 1 large onion, sliced, 1 stalk celery, 1 bay leaf, 6 whole cloves, 1 small piece mace, Cook tomatoes, onion, celery and seasoning with the stock for half an hour, strain and rub the tomato pulp through a fine sieve. Return the mixture to the stove and add flour, butter and curry powder rubbed together to a cream. Cook until it thickens, strain again, add the rice and cook ten minutes, when it will be ready to serve. — 19 — SOUP CHICKEN OKRA NO. 1 1 (luart of chicken stock, 1 cup of chicken cut in 1 (|nart of tomatoes, dice (white meat). 1 (|uart can of Dunl)ai*'s J teaspoonfnl of East Indian Okra, Curry powder, h teaspoonful salt, ^ teaspoonful white pepper. Boil stock, tomatoes and curry powder half an hour over slow fire. Strain through a seive and add the canned okra just as it is, to the strained stock, and cook half an hour, then add diced chicken. In serving the soup place a tablespoonful of pre^'iously boiled rice in each plate and pour the soup over it. Will serve eight people. CHICKEN OKEA NO. 2 1 chicken, 4 quarts hot water, 2 quarts sliced okra, ^ pound salt pork, 1 quart tomatoes, 1 onion. Cut the chicken in small pieces, put in a kettle with the pork and onion (sliced) and fry half done, add the water and let it cook slowly until the chicken is almost done, then put in the okra and tomatoes and cook until all are well done. Add salt and pepper to taste and a tea- spoonful of sassafras powder. Serve with a tablespoonful of boiled rice in each plate. GUMBO SOUP (a la Creole) 1 heaping tablespoonful 1 red pepper, parsley and lard, salt, 1 small piece of ham, cut 1 tablespoonful of flour, up, 1 can okra, 1 large onion, cut fine, 1 teaspoonful chili pepper, ^ can tomatoes. Cover all with boiling Avater, simmer slowly, when nearly done add one cup of crabs, shrimps or chicken. One tablespoonful of boiled rice in oach soup plate. — 20 — SOUP VELVET SOUP quart white stock, quart milk, pint cream, small onion, sliced, stalk celery, cut fine, 1 small stick of cinnamon, 6 whole cloves, 1 bay leaf, -J cup sago or tapioca, cooked in the stock. 1 small piece of mace. Boil the onion, celer,y and spices together in one pint of water, strain and add to the stock. Thicken with three tablespoonfuls of flour and two of butter stirred together until smooth, and add the hot milk and cream ; pepper and salt to taste. Just before serving add the yolks of two eggs beaten light. Will serve eight people. 21 — 22 — — 23 — — 24 — FISH FISH TIME ALE (HALIBUT) 1^ cups boiled halibut, 1 tablespoonful lemon juice, J cup of cream, 1 teaspoonful parsley, 2 tablespoonfuls bread minced, crumbs, i teaspoonful salt, ^ teaspoonful cayenne i teaspoonful white pepper, pepper, 3 egg^s, beaten separately. Put the cream in porcelain-lined kettle and add the bread crumbs, salt and pepper. When boiling pour over the well beaten yolks of eggs and add the lemon juice, parsley and the fish picked up in medium sized pieces. Lastly add the whites of the eggs, beaten very light, and mix gently through the fish. Put in a well buttered mould and steam two or three hours without letting water stop boiling. Serve with cream sauce or Hollandaise sauce. Will serve four people. Very nice made of salmon. CREAM SAUCE FOR TIMBALE 1 pint cream. Yolks of two eggs, well 1 teaspoonful butter, beaten, 1 teaspoonful flour. Thicken the cream with the flour and butter creamed together and add the yolks of the eggs just before serving. 25 — FISH LOBSTER TERRAPIN 5 pounds lobster or 5 large Butter size of a large egg, cups of lobster meat, ^ teaspoonful salt, 1 quart uiilk, or | teaspoonful cayenne 1 pint milk and 1 pint pepper. cream, 1 sherry glass Madeira or 2 hard boiled eggs, sherry wine. 2 tablespoonfuls flour. Cut the lobster in medium sized pieces, boil the milk and thicken with the butter and flour stirred to a cream, add the eggs, cut in small pieces, then the lobster, lastlj' the wine just before serving. This will serve eight per- sons. Chicken, mushrooms or frogs' legs are delicious prepared in this way. FISH AU GRATIN 2 pounds whitefish or 1 tablespoonful flour, trout, 1 cup bread crumbs, 1 pint milk, ^ teaspoonful salt, 2 tablespoonfuls butter, ^ teaspoonful Avhite pepper. Heat the milk and thicken with the butter and flour stirred together to a cream and add the salt and pepper. Pick up the flsh in small pieces and pour the sauce over it. Butter individual dishes or one large one, put in the fish and cover with the bread crumbs, Avith small pieces of butter on top. Bake in a hot oven in a j^an of water. Will serve eight people. FRIED (OYSTERS Drain your oysters first, put a little salt and pepper in the bread crumbs. Egg beaten lightly. Dip in bread crumbs first, tlien in egg. tlien in bread crumbs again, fry in deep lard, in wire l)asket. For 40 New York Counts take fi\e eggs, five coffee-cups of fine bread crumbs. — 2G — FISH SALMON TURBOT 3 cups boiled salmon, cut fine, 2 tablespoonfuls flour, 1 tablespoonful butter, ^ teaspoonful thyme or summer savory, I small onion. Salt and pepper to taste, 1 pint milk. Put the onion in the milk and bring to a boil, thicken with the butter and flour stirred together to a cream, re- move the onion and add the thyme, salt and pepper. But- ter a deep dish, put in the fish and pour the sauce over it, cover the top with buttered bread or cracker crumbs and set in the oven in a pan of water to brown. Will serve six people. HALIBUT MORNAIX 3 large slices of boiled halibut, 5 truffles, 1 cup Parmesan cheese, 1 cup button mushrooms. pint milk, tablespoonful butter, tablespoonfuls flour, saltspoonful salt, saltspoonful of pepper. Heat the milk, stir in the butter and flour mixed to a cream, then salt and pepper, beat until smooth. Butter a platter, place fish in it first, then the white sauce with mushrooms and truffles in it over the fish. then lastly sprinkle the cheese over all, with pieces of butter now and then on top. Place in the oven over a dripping pan containing water, so as not to crack the platter. — 27 FISH CODFISH AND CREAM 2 cups shredded salt cod- 3 tablespoonfuls flour, fish, 2 heaping tablespoonfuls 3 cups milk (tea cups), butter. Yolks of 2 eggs, Cover shredded codfish with cold water in iron spider ; let it come to a boil for five minutes ; then pour off water ; and put on cold water to blanch the codfish ; drain that water off; add milk, butter and flour (stirred until smooth) to the codfish; cook until creamy. When ready to serve take from the stove; add the beaten yolks of eggs to make it light and pretty color. CODFISH SOUFFLE Add the well beaten whites of the eggs to the above mixture and bake to a golden brown. CODFISH BALLS 3 cups codfish, picked fine, 1 scant teaspoonful butter, 4 cups potatoes, cut small. Pepper and salt if necessary. 2 eggs, beaten lightly. Wash the fish and put in small kettle with the pota- toes and coATr with cold water; l)()il until the potatoes arc well done, drain off the water and mash until the potatoes and fish are well mixed, add the butter and pepper and lastly the eggs. Flour the hands well and form the mix- ture into balls and fry in deep lard. For those who like it a tablespoonful ol* Worcestershire sauce greatly im- proves codfish balls. — 28 — — 29 — — 30 — 31 32 — ENTREES CHICKEN A LA KING 1 cold boiled chicken, 2 tablespoonfuls of sherry, J green pepper, seeded 1 pint of milk, and shredded, Yolks of 2 eggs, 2 tablespoonfuls of flour, A little nutmeg, pepper 2 tablespoonfuls of butter, and salt. Put the shredded pepper in the milk and cook slowly for twenty minutes. Make roux with the flour and butter, pour the hot milk and peppers over it gradually; then stir until smooth ; add seasoning. Cut the chicken in thin strips, one inch long, and stir it into the sauce ; add sherry and serve hot on buttered toast. CHICKEN SUPREIME Use only the breasts of chicken, smother in oven ; fry ham in skillet, remove and make rich milk gravj^ Place each breast of chicken on a piece of ham and pour gravy over both. ]\IACARONI FOR HONEYCOMB TBIBALE 1 package large macaroni, ^ tablespoon ful salt. Cover with boiling water, cook 25 minutes, then drain and cover with cold water to blanch. Cut the macaroni in pieces three-fourths of an inch long, line a three-pint yel- low boAvl with butter one-fourth inch thick, then stick pieces of macaroni upright all over the bottom and sides of the bowl, beginning at the center of the bottom and work around. (A wooden toothpick is the best thing to use for handling the macaroni after it is cut.) Proceed with the filling as in Chicken Timbale. (2) — 33 — ENTREES CHICKEN TIMBALE Quenelle or Filling 1 chicken, ^ cup butter, 4 tablespoonfuls bread ^ teaspoonful salt, crumbs, soaked with | teaspoonful pepper, cream before using, Yolks of five eggs, 1 cup cream, ^ teaspoonful nutmeg. Chop very fine and smooth in a chopping bovrl — it must be like a paste — then add other ingredients and stir all together thoroughly. Line a three-pint yellow bowl with more butter, one-fourth inch thick, then put in quenelle and steam three hours. Serve with cream sauce. Will serve ten people. SAVEETBEEAD MOUSSE H cups of cooked sweet- 1 tablespoonful of lemon breads put through meat .juice, grinder, 1 teaspoonfnl of minced ^ cup of cream, parsley, 3 eggs, beaten separately, j teaspoonful of salt, 2 tablespoonfuls of bread- 1 teaspoonful each of cay- crumbs, cnne and white pej^per. Heat cream, breadcrumbs, salt, and pepper together in porcelain sauce-pan. AVIien boiling, pour over the Avell- beaten yolks of eggs and add lemon juice, parsley, and sweetbreads. Beat the whites of the eggs very dry and mix lightly into the other ingredients. Steam two hours in wcll-bnilcrcd mould. Serve willi ci-cnm or Hcdlaiidaise sancc. — 34 — ENTREES CHICKEN CROQUETTES 7 tablespoonfuls of flour, 1^ large coffee-cups of 3^ tablespoonfuls butter, chopped chicken, 1 teaspoonful each finely ^ teaspoonful salt, chopped onion and -] teaspoonful pepper, parsle3% 1 quart milk. First, put butter in spider, then heat ; partly cook onion in butter, then stir in flour thoroughly and cook about ten minutes, stirring all the time ; lastly add season- ing and milk by degrees ; cook until smooth — the con- sistency of thick cream gravy, then add the chicken. Don't stop stirring while putting in the milk. Put away until cold, then mould in two and one-half inch lengths. Dip first in bread crumbs, then in egg, then in bread crumbs. Fry in deep lard. Good made of veal, beef or fish. Served with mushroom or tomato sauce. Will make fourteen croquettes. Meat cutlets are made by forming the croquettes in your hands in the shape of cutlets, putting a piece of large miacaroni in the end for the bone and covering with a fancy paper frill. Dip in bread crumbs and egg and bread crumbs again as in croquettes. FRICANDEAU 3 J pounds veal or beef, ^ teaspoonful thyme, chopped fine, 4 soda crackers, powdered f pound fresh pork, fine, chopped fine, 3 eggs, 1 teaspoonful salt, -J teaspoonful chopped 1 teaspoonful pepper, onion. Mix well together with the hand to make it adhere, mould in the form of a loaf, rub over with melted butter and sprinkle with bread crumbs. Bake two and one-half hours. Serve with tomato sauce. Can be served hot or cold. — 35 — ENTREES ASPIC JELLY Make a rich chicken and veal or beef and veal stock, as given in the first chapter, then melt 11/2 even table- spoonfuls of Knox's gelatine in one tablespoonful of cold Avater for ten minutes. If the stock is like jelly, this is enough for two quarts. When heated, pour over the gela- tine and let it come to a boil. Put some in a mould in a pan of chopped ice ; when partly cooled drop in vegetables cut in fancy shapes, celery or chicken cut in pieces. To be served with celery and lettuce mayonnaise. SWEETBREADS AND OYSTERS 3 dozen select oysters, 3 tablespoonfuls butter, 4 large sweetbreads, 3 tablespoonfuls flour. 4 tablespoonfuls cream, Blanch and trim the sweetbreads and cut them in dice. Remove the hard muscle from the oysters, strain the liquor into a saucepan and season with mace and pepper and salt ; add the sweetbreads and the flour and butter creamed together. When the sweetbreads are done add the oysters and cook until plump, or about five minutes; take from the stove and add the cream. Serve yevy hot in a deep dish, or small fancy dishes. A tablespoonful of sherry may be added if liked. SALMI OF DUCK 2 large cold roast ducks 1 teaspoonful KIIcIkmi or 4 teal, • Bouiiud. 1 quart clear stock, ^ teaspoonful salt, 1 can mushrooms, j tonspoonful popper. 18 stoned olives. 1 tablesjioonful l)utter. '2 tablespoonfuls flour. Cut the duck' in pieces and cook a few minutes in the stock with tlic mushrooms and olives, thicken Avith tlie butter and Hour ci'eamed together, add Kitchen Bouquet, pepper and salt. Put in a wine glass of sherry just before serving. Will serve ten people. — 36 — ENTREES CHICKEN AND MUSHROOM SALPICON 7 Take the breast of a ^ teaspoonful salt, chicken, i teaspoonful white pepper 1 can French mtiishrooms, (scant), 1 pint rich milk, j teaspoonful paprika, 2 tablespoonfuls butter. Yolk of 1 egg:. 3 tablespoonfuls flour, First melt butter in iron pan ; then put in flour very slowly, so it makes a smooth paste ; then add milk grad- ually; don't stop stirring until all the roux is thoroughly cooked with the milk ; then put in seasoning. Cut the cold chicken in pieces one-half inch long, mushrooms in halves; stir all together in the cream sauce; cook until hot ; lastly put in beaten yolk of egg. Delicious served on toast, small patty cases or in Vol au Vent cases. MACARONI A LA GARBARINO Cook sufficient macaroni to make a good dish, in strong broth, either beef or chicken, making it absorb all the broth. Take half a cupful of dried mushrooms, soak all day in cold water, then let them stew in same water about an hour. Season the macaroni with a little salt and pepper while cooking unless the broth has been well sea- soned before. Put a layer of macaroni in the bottom of a dish or platter, add a few mushrooms and a little of their liquor, sprinkle with grated cheese ; and so proceed until the dish is full. Put plenty of grated cheese on top. The cheese used may be either Parmesan or Edam. Set in the oven until the dish is very hot. Serve at once. This makes a rich, substantial dish which Mr. Garbarino served as a principal course in a dinner. — 37 — — 38 — 39 — 40 — — 41 — — 42 CHAFING DISH RECIPES Several of these suggestions given below can be made in a chafing dish by heating the butter first, then putting in the flour, slowly stirring until smooth, then add cream and eggs beaten together, then wine, if desired. This is the same for lobster, mushrooms and oysters. Sweet- breads, chicken and frogs' legs must be boiled tender before using them in this way. Any two of these recipes can be combined and make a nice dish, except lobster, which is always eaten alone. Salmi of duck is also good made in a chafing dish. OYSTER POULETTE 1 quart oysters, J tablespconful flour, 1 pint cream, Yolks of two eggs, 1 large tablespoonful J teaspoonful salt, butter, I teaspoonful white pepper. Drain the liquor from the oysters and let them come to a boil, add the flour and butter stirred to a cream, and lastly the yolks of eggs and cream beaten together; cook five minutes and serve on toast. Will serve six people. SCALLOPS POULETTE Cream as j^ou would for oysters, with or without wine. Serve on toast. WELSH RAREBIT 1 pound fresh cream ^ teaspoonful cayenne pep- cheese, per, 1 teaspoonful mustard, | cup beer, ^ teaspoonful salt. Put cheese, cut in thin slices, in chafing dish with seasoning; when melted add beer and serve on toast or crackers. . —43 — CHAFING DISH RECIPES LOBSTER NEWBURG 5 pounds lobster or 5 large 4 yolks of eggs, cups of lobster meat, H pints cream, 4 tablespoonfuls butter, 4 tablespoonfuls sherry. Cut the lobster in good sized x^ieces and pour over it the wine, melted butter, pepper and salt ; let it cook for five minutes. Add the cream to the well beaten yolks of eggs, then the lobster; cook tAvo minutes, stirring con- stantly. Will serve eight people. To prevent curdling, a teaspoonful each of melted butter and flour, creamed, may be added and cooked smooth before putting in the cream and eggs. RAREBIT (For Twelve People )- 2^ pounds cheese (put ^ teaspoonful paprika, through grinder), J teaspoonful salt, 3 tablespoonfuls butter, 1 wineglass cream. 1 teaspoonful flour. Warm enough beer to moisten the cheese ; first heat the chafing dish, put in the butter and melt, then add cheese, seasoning and flour. Mix the warmed beer in thoroughly and add the cream last. Serve on dry toast. GOLDEN BUCK (For Four People) 1 pound New York Cream 1 heaping teaspoonful of cheese, grated, mustard, 1 large cube of butter, I pint of beer or milk, 1 egg, Dash of cayenne pepper. Mix thoroughly the egg, mustard, and beer, in a boAvl. Put butter in the chafing dish, and when melted add the cheese. When partially dissohed poui- in the mixture of beer, etc., and stir constantly until it thickens, adding salt and cayenne pepper while cooking. Serve on salted Avafpod cream. Mix with a fork, -hist hefoi'c sei'\ing add some marshmallows. — 74 — SALAD DRESSING ROQUEFORT CHEESE SALAD DRESSING 1 hard boiled egg, 3 tablespoonfuls Roquefort 1 tablespoonful tarragon cheese, vinegar, Paprika, i teaspoonful salt. Pepper, 3 tablespoonfuls oil. First mash hard-boiled eggs and cheese together smoothly, in soup dish; add salt, pepper, and paprika; then stir in oil slowly until it is smooth ; then add vinegar. Put hearts of head lettuce in l)owl ; cut white of eggs in small pieces; pour dressing over last minute before serving. If onion flavor is desired, add half teaspoonful chopped very fine. Sufficient for three heads of Cal- ifornia hend lettuce. 75 — — 76 77 — — 78 CHEESE DISHES CHEESE SOUFFLE 3 eggs, 2 level teaspoonfuls butter, 1 cup grated cheese, ^ cup milk, J teaspoonful salt, 1 heaping tablespoonful i teaspoonful cayenne pep- flour, per. Put butter on the stove in a small saucepan; when it is melted, add flour ; stir the mixture until it is smooth and frothy, but do not let it brown; add milk gradually and boil for one minute; then add the seasoning and cheese and the yolks of eggs well beaten. Pour into a bowl and set away to cool ; when cold add whites of eggs beaten stiff and light. Turn the mixture into eight indi- vidual baking dishes. Place in a shallow pan with a little water in it and bake twelve minutes in a moderate oven. CHEESE BALLS 1 cup grated cheese, Whites of two eggs beaten stiff. Mix quickly with spoon; mould Avith floured hands into balls. Fry in deep lard in a basket; drain on a cloth. Served with salads. CHEESE STRAWS 3 heaping tablespoonfuls i teaspoonful salt, sifted flour, i teaspoonful cayenne pep- 3 heaping tablespoonfuls per, Parmesan cheese, A slight grating of nutmeg, 1 heaping tablespoonful Yolk of one egg, butter, 1 tablespoonful of milk. Mix dry ingredients, then add milk, then egg and butter (melted). Mix w^ell with a spoon; when smooth divide it into two parts and roll these thin. Cut into narrow strips three inches long. Bake in slow oven fifteen minutes. — 79 — CHEESE DISHES CREAM NEUFCHATEL Put one pat of Neiifchatel cheese through a ricer, add a little salt and cayenne pepper, then stir in one table- spoonful of Avhipped cream and beat until smooth and light. Put in fancy dish in mound shape and pour over it a glass of Bar-le-Duc jelly. FROZEN CHEESE 1 cup grated cheese (mild), i cup aspic jelly (made ^ cup creamy, whip stiff, partly liquid). Beat until stiff, then stir in cheese, a pinch of salt, dash of cayenne, a little dry mustard, mix all well to- gether. Put in mould and pack in ice and salt. When ready to use cut in slices and serve with salad. Nice with watercress with French dressing and brown bread. CREAM OF ROQUEFORT 2 cups grated or mashed ^ saltspoonful cayenne pep- Roquefort cheese, per, -J- cup IMadeira or sherry 1 tablesi)oonful whipped wine, cream. Mix cheese, wine and pepper together, add the whipped cream and stir until smooth. Place in dish and sprinkle lightly with paprika. — 8U- - CHEESE DISHES CHEESE CROQUETTES 3 tablespoonfuls butter, 2 eggs, 5 tablespoonfuls flour, IJ cups grated cheese (New I cup milk, York). Rub together butter and flour, add three-fourths cup of milk, stir over the fire until boiling, then stir in the yolks of eggs and the grated cheese ; as soon as cheese melts, remove from the stove ; season with salt, pepper and paprika ; then spread on shallow pan to chill ; then form in croquette shape ; roll in egg and bread crumbs : fry in deep lard a golden brown. CHEESE TART 1 pat Neufchatel cheese, ^ teaspoonful salt, i teaspoonful paprika, 3 teaspoonfuls cream. Put cheese through a ricer and mix with the other ingredients until smooth and light ; put the cheese around the edges of oval or square crackers, leaving a space in the center for a little Bar le Due, Sunlight strawberry or gooseberry, East Indian Chutney pickle. AA^ill serve twelve people. CHEESE MUFFINS 2 tablespoonfuls butter, 1 cup grated American 2 tablespoonfuls flour, cheese, I cup milk, 4 eggs, beaten separately. Beat in whites last. Bake in popover pans for 30 minutes. — 81 — CHEESE DISHES CHEESE CRACKERS 1 pouud mild N. Y. cream IJ tablespoonfuls Worces- clieese, tershire sauce, 1 egg (not beaten), Butter size of a walnut, i cup cream, Pinch salt, Pinch mustard. Put all in a bowl and stir with a fork until smooth and about the consistency of whipped cream. Make little pyramids of the mixture, one-half or two inches high, on square salted crackers ; place on a shallow tin and put under gas broiler, with the blaze turned low. As soon as they bub])le they are done. They must not brown. Serve immediately. Serves sixteen people. — 82 — 83 — — 84 — — 85 — 80 — CAKE LAYER OR LOAF CAKE 5 eggs, 1 teaspoonful baking pow- 2 cups sugar, der, 3 cups flour, 2 teaspoonfuls any flavor- 1 cup milk, ing desired. I cup butter, Cream butter and sugar together, then add yolks of eggs, beaten light ; then milk, flour with baking powder sifted in, then whites of eggs, beaten stiff, and flavoring. Good for dessert with wine sauce. ANGEL FOOD 12 eggs (whites only), 1 teaspoonful cream of 1 cup flour (measure before tartar, sifting, sift five times), 1 teaspoonful vanilla. IJ cups sugar (measure be- fore sifting, sift five times). Take the finest granulated sugar ; beat eggs to a stiff froth, then add sugar gradually, beating all the time ; put in flour lightly with cream of tartar. Bake fifty minutes in moderate oven. NUT CAKE Walnut and hickory nut made like recipe of first white cake (page 88), with one and one-half cups of chopped nuts rolled in a little flour. — 87 — CAKE AVHITE CAKE 6 eggs (whites), 1 cup milk. f cup butter, 1 teaspoonful baking 3 cups flour (sifted before powder, measuring), 1 teaspoonful vanilla. 2 cups sugar. Cream butter and sugar together, then add milk, flour with baking powder, then lastly whites of eggs, beaten stiff. Bake and try Math a broomstraw ; if it comes out clean it is done, if not, bake a few minutes longer. Same can be used for hickory nut or walnut cake. One and one-half cups nuts are required. WHITE CAKE IJ cups pulverized sugar, AVhites of 8 eggs, ^ cup butter (scant), 1 teaspoonful baking pow- f cup milk, der, 2 cups flour (measure, then 1 teaspoonful vanilla or sift four times), almond. Beat butter and sugar to a cream (fifteen minutes), then add milk and as soon as possible mix in the eggs and flour alternately until it is all in. Bake in a rather slow oven for forty minutes or one hour. WHITE CAKE Whites of 9 eggs, 1 teaspoonful baking 1^ cups pulverized sugar, powder, 2^- cups sifted flour | cup milk, (sifted four times), Flavor with vanilla. ^ cuj) bulter, Beat butter and sugar to a cream, tlien add milk, flour and baking powder; lastly whites of eggs, beaten stiff. Bake forty minutes in a moderate oven. — 88 — CAKE WHITE CAKE ■J pound butter, J pint of milk, ^ pound granulated sugar, | teaspoon baking poAvder, f pound flour, Flavor to taste. 5 whites of eggs, Cream butter and sugar, very light. Mix flour and baking powder by sifting together. Add whites well ])eaten to the sugar and l)utter ; then the milk, and last the flour. Beat all well and bake in a moderately hot oven. FRUIT CAKE 2 pounds flour, 2 dozen eggs, 2 pounds brown sugar, 1 tablespoonful cloves, 2 pounds butter, 1 tablespoonful cinnamion, 3 pounds stoned raisins, 1 tablespoonful allspice, 4 pounds currants, 1 tablespoonful mace, 1 pound citron, 3 nutmegs (grated), 1 pound lemon peel, 1^ cups brandy, 1 pound fig paste, 1 cup brown sherry, I pound almonds (all 1 teacup molasses, chopped fine), 1 teacup currant jelly. Makes twenty-two pounds of cake. Cream butter and sugar together, then add brandy and almonds, beat until smooth, then well beaten yolks of eggs, then jelly (melted), then whites of eggs. Take part of the flour and roll the fruit in it, then take remainder of the flour and l)eat in tlie mixture lightly. Bake three hours. 89 CAKE FRUIT CAKE NO. 2 I4 pounds butter. 1 pound browned flour, J cup dark molasses, 2 pounds currants, J dozen black dates, J cup Brazil nuts, ground fine. I pound l)rown sugar, II eggs, 4 pounds seeded raisins, ^ pound citron, 3 figs, I glass currant jelly, I glass brandy. Nine glasses grape juice to darken ; grated rind and juice of lemon ; spices to taste. Made like Fruit Cake No. 1. CHOCOLATE CAKE 2 cups granulated sugar, J cup butter, 1 cup milk, 3 cups flour (level), 5 eggs, beaten together, 3 squares of Baker's choc- olate, melted, 2 teaspoonfuls cinnamon. 1 teaspoonful cloves, 1 teaspoonful vanilla, 2 teaspoonfuls baking powder, ^ teaspoonful nutraeg, ^ cup chopped walnuts in cake. Bake in two thick layers. Put one cu]) nuts chopped in frosting. Half this recipe makes an ordinary siz(Ml cake. CHOCOLATE FROSTING Use twice the recipe for boiled icing. JMelt one-half cake Baker's cliocolate in granite cup over teakettle while making the icing, mix together, flavor with teaspoonful vanilla, spread between layer cake. 90 — CAKE POUND CAKE 1 pound eggs (nine or ten 1 pound flour, to a pound), j pound butter, 1 pound sugar (fine gran- -J pound citron, ulated), i wine glass of ])randy. Beat butter to a cream, then add sugar and beat fif- teen minutes or until it is perfect cream; beat eggs sep- arately, then add yolks, then flour and whites of eggs alternately; brandy and citron last. Bake one and one- half hours. PLAIN LAYER CAKE 1 cup butter, 1 cup milk, 2 cups sugar, 1 teaspoonful baking 3 cups flour, powder, 4 eggs. Flavor to taste. Cream half the butter with the sugar, other half with yolks of eggs, then mix together, then add milk and flour (sifted four times), put baking powder in the last sifting; lastly the whites of eggs, beaten light. Can be used for chocolate, cocoanut, jelly, cream or lemon layer cake. SPICE CAKES 1 cup butter, 1 teaspoonful ground 2 cups sugar, brow^n. cinnamon, 3 cups flour, sifted, J teaspoonful ground cloves, 1 cup milk, I teaspoonful nutmeg, 4 eggs, 2 teaspoonfuls baking 1 cup seeded raisins, powder. Cream butter and sugar, put in eggs beaten together, milk, spices, put in flour with baking i^owder, one cup raisins rolled in a little flour. Bake in muffin pans. — 91 — CAKE SUNSHINE CAKE 11 eggs, whites, Yolks of six eggs, H glasses sugar, pulverized, 1 teaspoonful cream of sift three times, tartar, 1^ cups flour, sifted three 2 teaspoonfuls lemon or times, vanilla. Cream yolks and sugar together light, then add whites beaten stiff, and flour alternately, then flavoring. Bake fifty minutes to an hour. LADY CAKE 1 pound flour, four cups. Whites of 21 eggs, 1^ pounds sugar, three Rind of two lemons, cups. Juice of one lemon. 9 ounces butter, 1| cups. Cream butter and sugar, then put in flour and eggs alternately, then flavoring. Bake one and one-half hours in moderate oven. GINGERBREAD 1 cup sour milk, 1 teaspoonful cinnamon, J cup molasses, 1 teaspoonful soda dissolved 2 eggs, in tAvo teaspoonfuls of 2 teaspoonfuls ginger, water, 2 cups flour. — 92 — CAKE JELLY ROLL ^ teaspoonful baking powder if the eggs are not per- fectly fresh, Juice of one lemon. 4 eggs, beaten separately, 1 cup pulverized sugar, 2 tablespoonfuls cold water, 1 cup flour, measure after sifting, Beat yolks of eggs light, put in sugar, water and flour gently; lastly whites of eggs beaten stiff; flavor with the lemon juice. Bake in a hot oven quickly and spread with soft jelly, and roll. Bake in an oblong dripping pan. DOUGHNUTS 2 cups sugar. 1 teaspoonful cream of 7 tablespoonfuls melted tartar. lard. 1 nutmeg. 4 eggs, Salt, 1 pint sour milk. Flour enough to roll out 1 teaspoonful soda. and cut. DOUGHNUTS NO. 2 1 large spoonful butter, 3 eggs, 1 level cup sugar, 2 cups skim milk, sweet, ^ nutmeg, I teaspoonful soda in water, or 2 teaspoonfuls baking powder, Flour enough to roll out well, |- teaspoonful cinnamon. DOUGHNUTS NO. 3 1 tablespoonful butter, ^ nutmeg, grated, 2 eggs, 3 level teaspoonfuls baking ^ teaspoonful salt, powder, 4 cups flour, 1 small cup milk. Sift flour, baking powder, salt, and nutmeg four times ; then mash in butter ; then milk and eggs well beaten together. — 93 — CAKE SOPAl^ILLAS— ^MEXICAN CAKP]S Put into a ])()wl about H pints of sifted flour. :\Iake a hole in it and drop in one teaspoonful of baking powder, a little salt, one egg, a tablespoonfnl of lard. Mix all together with water enough to make a soft dough for rolling out. Roll into a thin sheet. Cut with a biscuit cutter and fry in hot lard as doughnuts. To make them puff up tap them on the top with a spoon and dip over them the hot lard. When done they should be like a ball and perfectly hollow. This will make two dozen. COOKIES 7 eggs. Sprinkle with a little sugar, 2 cups sugar, 1 tablespoonfnl caraway 1 cup butter, seeds. Flour enough to make a dough soft enough to roll out. COOKIES I cup butter, 2 eggs, 1 heaping cuj) sugar, Flavor to taste, 1 cup sour milk, Flour enough to roll soft. J teaspoonful soda. COOKIES 4 eggs, :| cup sweet milk. i cup butter, ] teaspoonful soda, -i cup of lard, 2 tablespoonfuls caraway 2 cups of granulalcd sugai\ seeds. Flour enough to roll out. al)()ut two ('\\[)s or a lillle more. Longer these are kept the ])etter they are. — 94 — CAKE NUT COOKIES FOR TEA One cup of English walnuts chopped, but not too fine ; one egg, one cup of brown sugar, butter the size of an egg, one tablespoonful of flour, one teaspoonful of vanilla, mix ; drop the batter from a teaspoon on buttered tins, not too close ; bake in moderate oven. EGOLESS COOKIES 1 large cupful of butter 1 tal^lespoonful each of and lard mixed, cinnamon, cloves, ginger 1 cup of sugar, and soda, 1 cup of molasses. Flour enough for a stiff I cup of water, ' dough. Pour a little boiling water over the soda to dissolve it before adding to the mixture. Mix the ingredients thoroughly and roll a little thinner than sugar cookies. "Will keep for weeks in closed .jar. SOFT GINGERBREAD 1 cup of molasses, 1 egg, ^ cup of butter (scant), 1 teaspoonful ginger, 1 cup of warm Avater, 1-| teaspoonfuls soda, 2 cups of flour, 2 even tablespoonfuls sugar. Put the soda and ginger in the flour and sift it, then put together in the folloAving order : Molasses, sugar, melted butter, water, egg (beaten) and flour. Do not stir ingredients until the flour is put in, then stir all Avell to- gether, but not too long, as it is nicer to get it into the oven as quickly as possible. Bake in moderate oven. — 95 — CAKE GINGERBKEAD I Clip butter, 1 cup granulated sugar, 1 cup N. O. molasses, 1 cup sour milk, } cup flour, Pinch salt, h teaspoonful ginger, teaspoonful mixed spices (cinnamon, cloves, mace, allspice and a dash of pepper), egg (yolk and white beaten together), tablespoonful soda, mixed well with molasses and sour milk. Sift flour, salt and spices together. WASHINGTON APPLE CAKE ^ cup butter, 1 cup sugar, 2J cups flour, sifted twice, 1 cup raisins, seeded and chopped, 1 cup walnuts or hickory nuts chopped, H cups apple sauce, with- out sugrar. IJ teaspoonfuls ground cin- namon, 1 teaspoonful ground nut- meg, 1 teaspoonful ground cloves, 2 even teaspoonfuls soda. Stir butter and sugar to a cream, then add flour and apple sauce (with soda stirred in) alternately; then nuts and raisins, i-ollod in part of the flour; then spices and a pinch of salt. l>ako sixty minutes in slow oven. 96 — CAKE MOCHA TART 1 cup granulated sugar, 1 teaspoonful baking pow- 5 eggs (yolks), der, with flour, 1^ teaspoonfuls Mocha Add 5 beaten whites of extract, eggs. 1 cup sifted flour, Bake five to ten minutes in three layers. Filling One pint of cream whipped stiff and sweetened to taste. Icing 1 cup confectioners' 1| teaspoonfuls Mocha sugar, extract. Stir w^ell with sugar and add cold water, one tea- spoonful at a time, until thin enough to spread. CHOCOLATE SPONGE CAKE Part 1 1 egg and yolk of another, 1| cups flour, J cup of sugar, 1 small teaspoonful soda, i cup milk, I teaspoonful salt. Part 2 A little niore than ^ cake ^ cup sugar, Baker's chocolate, | cup milk. Let this come to a boil and mix with the above ; bake in four layers in moderate oven. Put together with boiled frosting. Don't add any more flour. (4) —97 — CAKE CHOCOLATE CAKE 1| cups of sugar, J cup of l)utter, 2J cups of milk, If cups of flour, A cake Baker's cliocolate. 8 eggs beaten separately, Vanilla to taste, 2 teaspoonfuls of baking powder. Scrape the chocolate fine, add five teaspoonfuls of sugar and three teaspoonfuls of boiling water. Stir over fire until smooth, then stir into the beaten yolks of eggs and sugar, then add milk, fiour nnd whites of eggs, well beaten. DEVIL'S FOOD CAKE 1 cup brown sugar, I cup butter creamed with sugar, I cup sour milk, 1 scant teaspoonful soda, 2 squares melted chocolate, Bake in loaf or layer. f cup boiling water (or 1 cup boiling water, ^ tea- spoonful soda added to ^ teaspoonful baking pow- der in flour), Ij: cups flour, 1 egg, beaten whole. KENTUCKY JAM CAKE Cream together 1 cup but- 4 teaspoonful each of cloves ter and 1 cup sugar, and allspice, 5 tablespoon fuls sour cream 3^ cups flour, in which has been dis- 1 cup blackberry jam. solved 1 teaspoonful soda, — 98 — CAKE MOCHA NUT CAKE J cup of butter, 1 cup chopped nuts, 1 cup sugar, 1 teaspoonful baking 1^ cups flour, powder, J cup cold coffee, AVhites of 3 eggs. Cream butter and sugar, thoroughly ; stir in coffee and flour, smoothly ; then eggs and nuts rolled in a little flour. Bake slowly. CREAM MOCHA CAKE IJ cups of granulated 1 teaspoonful of baking sugar, powder (heaping), 1 cup of strong coffee, 4 eggs beaten together If cups of flour before very light. sifting (sift 3 times), Mix all the ingredients together except one-half cup of the flour, into which sift the baking powder and add this very lightly at the last. Filling « 2 cups whipping cream, Add ^ cup very strong cof- beaten very stiff, fee, slightly sweetened; beat well into cream. Boiled Icing IJ cups granulated sugar, f cup strong coffee. Boil together until ropy. White' of one egg beaten light ; stirred slowly into syrup. Make in three layers, filling between, icing over all. — 99 — CAKE ORANGE LAYER CAKE 1 tablespoonful butter, 2 cups flour, 2 teaspoonfuls baking powder, 1 cup sugar, ^ cup milk. Orange flavoring to taste. Custard for Cake 1 egg, 1 pint sweet milk, i cup sugar, A little butter. SPONGE CAKE 3 eggs, 1 cup flour, 1 saltspoonful of salt, 1 coffee cup sugar, 1 teaspoonful baking powder. Beat eggs very light; pour into this mixture one- half cup of boiling water and beat five minutes. Bake in moderate oven half an hour; add one-half teaspoonful of vanilla. ROCKS 1 cup butter, IJ cups sugar, 3 cups flotir, 2 cups raisins (chopped), i cup hot water. Drop with a teaspoon. 1 teaspoonful soda, 1 teaspoonful cinnamon, 1 teaspoonful nutmeg, 1 pound English walnuts (before shelled), chopped. 100 — CAKE CREAM SCONES 2 cups flour, 2 teaspoonfuls baking 3 eggs, powder, 2 tablespoonfuls butter, ^ teaspoonful salt, ^ cup cream. Sift dry materials together ; work in the butter with the fingers ; beat eggs well and add to the cream : stir this into, the dry materials and butter; roll out three- fourths of an inch thick ; cut into diamond shape ; brush over with white of egg slightly beaten ; sprinkle wnth powered sugar. OAT MEAL COOKIES 1 cup white sugar, 1^ teaspoonfuls extract 2 eggs, vanilla, 1 teaspoonful baking | teaspoonful salt, powder, 2 large cups rolled oats, 1 tablespoonful butter. Cream butter and sugar together, add rolled oats, then eggs w^ell beaten ; mix thoroughly. Drop on a well greased pan with a teaspoon, quite a distance apart. Bake in a quick oven, as they burn very easily. BROWNIES— COOKIES 1 cup sugar, ^ cup flour, ^ cup melted butter, ^ cup broken walnuts, 2 squares Baker's choco- 2 eggs, beaten together, late. — 101 — CAKE COFFEE CAKE 1 cup sugar, 2 cups flour, i cup cold coffee, 1 teaspoonful nutmeg, i teaspoonful soda, I cup butter. cup molasses, teaspoonful cinnamon, teaspoonful ground cloves, cup chopped raisins. '^BEOTHORTE" (A Delicious German Cake) Yolks of 12 eggs beaten with 2 cups of powdered sugar, 2 loaves of rye bread — 5 cent loaves — grated fine and sifted to make 2 small heaping cups of crumbs after sifting, I pound of almonds grated. { pound of citron gratod i\lix ('1^^11)8, chocolate. ( then add to eggs and sugar, to above. Add brandy last one hour. or chopped very fine, I pound of chocolate, grated. Juice and rind of 1 lemon, Juice of an orange. Small teaspoon of allspice and cinnamon. I teaspoon of cloves, 4 cup of brandy. •itron and lemon peel together. Heat whites of eggs and add and bake in a very slow oven GOOD MOLASSES CAKE 1 cup New Orleans mo- lasses, }, cup cold water, .] cup brown sugar, :\ cup ])utter, 2^ cups flour, 1 egg, 2 teaspoonfuls soda, even, ^ teaspoonful ginger, ^ teaspoonful cinnamon. — 102 — CAKE WHITE CAKE 2 cups of sugar, 1 cup of sweet milk, ^ cup of butter, 3 small teaspoonfuls of 3 cups of flour, baking powder sifted in AA^hites of 4 eggs, the flour. Cream butter and sugar, then stir in milk and flour a little at a time ; add the beaten whites last and flavor to taste. Bake about 45 minutes. GOLD CAKE 2 cups of sugar, Yolks of 4 eggs, f cup of butter, 2 teaspoonfuls of baking 1 cup of milk, powder sifted in the 3 cups of flour, flour ; flavor to taste. Mix as usual and bake about forty-five minutes. All cakes and preserves in this book can be made with beet sugar as well as cane. — 103 — — 104 — 105 — 106 — — 107 — 108 — FILLINGS ICING— BOILED 1 cup granulated sugar, ^ cup water, White of 1 egg. Boil sugar and water like candy, try in water, when hard enough to form a soft ball it is done. Beat white of egg until stiff, then add the syrup while hot, beating all the time until it gets hard enough to spread and becomes pure white. Once the recipe will be enough for loaf cake and twice the recipe for layer cake. COCOANUT PILLING Use boiled icing the same as for loaf or layer cake, sprinkle each layer liberally Avith freshly grated or dry cocoanut. FIG FILLING i pound fresh figs. Juice of ^ lemon or i cup sugar, ^ wine glass sherry wine. Chop figs fine, soak one night in enough water to cover them, boil tender next day, put in sugar, cook until smooth enough to spread nicely, then add flavoring. NUT FILLING Make boiled frosting like former recipe, add one- fourth teaspoonful tartaric acid dissolved in a teaspoonful of boiling water to the syrup as you take it from the stove. Beat syrup in ^fhites of eggs, chop one pound walnuts fine, reserve enough whole nuts to put on top, spread nuts one- fourth inch thick in icing, — 109 — FILLINGS LEMON JELLY FILLING One cup sugar, one-half cup butter, two lemons, grated rinds and juice, yolks of three eggs, one cup boil- ing water, one and one-half tablespoonfuls flour. Cream butter and sugar, add flour, yolks beaten light, lemon juice and lastly water, put on the stove and boil until thick and smooth enough to spread on layer cake. Orange filling is made in the same Avay, using one orange, rind and juice together. — no- Ill — 112 — DESSERTS LEMON JELLY 1 cup cold water poured Juice 2 lemons, rind of 1, over ^ box Knox's 2J cups boiling water, gelatine, 2 cups sugar. Stir all together, boil gelatine, water, lemon and rind, and sugar on stove, strain through jelly bag. Orange jelly made in the same way. WINE JELLY 2 pounds white sugar, 4 1^ pints boiling water, cups. Juice of 2 lemons, 1 pint sherry wine. Grated peel of 1, 1 pint cold water, 2 sticks of cinnamon. 1 package Knox's gelatine. Soak gelatine thirty minutes in the cold water, mix all the other ingredients with the gelatine, pour on boiling water, then wine, boil ten minutes, then strain through jelly bag in jelly moulds previously dipped in cold water and set away on ice to get cold. Can be made in the morning for dinner at six o'clock, or for next day. FRUIT JELLY The above jelly is delicious with 12 muscat grapes, 1 mandarin orange divided J of a banana, sliced, in pieces, or J of a large J cup chopped nuts, orange. Dropped in when jelly is half cold. Serve with cream. — 113 — DESSERTS PRUNE JELLY 1 pound dried prunes, 2 cups sugar, J cup sherry wine, J box Knox's gelatine, 3 figs chopped fine, IJ quarts cold water, 1 teaspoonful lemon juice. Wash prunes, boil prunes and figs in water men- tioned above until tender enough to mash through a col- ander, leaving all the juice in, soak gelatine in one-fourth cup cold Avater half an hour. Put all the ingredients together, let them come to a boil, put in a mould pre- viously dipped in cold water set away to get cold. Served with whipped cream around it is delicious. COFFEE JELLY 1 quart clear cof¥ee, 1 cup cold water, J box Knox's gelatine, 2 cups sugar. Soak gelatine in cold water one-half hour, put in sugar, then coffee, let all come to a boil, strain through a jelly bag, put in a mould dij)ped in cold water. SPANISH CREAM 3 pints milk, 6 eggs, 1 ounce Knox's gelatine, 8 tablespoonfuls sugar. Pour milk over gelatine to soak one hour, let it come to a boil, then add eggs and sugar beaten light, when almost cold pour mixture over whites of eggs which have been beaten stiff, flavor with two tablespoonfuls of rum or vanilla. Pour in moulds dipped in cold water. — 114 — DESSERTS ORANGE BAVARIAN CREAM 1^ pints whipping cream, 3 yolks of eggs, l pint orange juice, 2J teaspoonfuls Knox's i large cup sugar, gelatine. h cup cold water, Soak gelatine in the cold water twenty minutes. Grate rind of two oranges, put the juice and sugar in bowl and let it stand until needed. This should be done first. Then whip the pint of cream stiff. Take the half pint of cream, put in a double boiler, beat the yolks light, add when the cream is hot, stir until it coats the spoon, put in the soaked gelatine, stir until dissolved, put into a bowl, stir the mixture until it thickens, then add the orange juice, grated rind and sugar, stir this constantly until it thickens, then add the whipped cream. Continue to stir until quite thick, just so it can be poured in a mould. CHARLOTTE RUSSE 1 quart whipping cream, | box Knox's gelatine, 1 cup granulated sugar, soaked ^ hour in ^ 1 tablespoonful vanilla, cup water. Ptit bowl of cream on pan of ice when you whip it ; when whipped stiff' sprinkle with the sugar and vanilla. Put gelatine and water in a granite cup to soak, then dis- solve over teakettle, just warm enough to pour easily. Beat all the time while putting in the gelatine, when partially set pour in moulds (dipped in cold water). If you desire you can line the moulds with lady fingers. AVill serve ten people. — 115 — DESSERTS ORANGE SOUFFLE 1 pint orange juice, Yolks of 5 eggs, 1 pint sugar, ^ box gelatine softened with 1 pint rich cream, a little cold water and whipped, steamed over teakettle. Beat yolks and sugar to a cream, add orange juice and gelatine. When mixture begins to thicken (not before), mix in whipped cream thoroughly. Put in melon mould on ice for four or five hours. Serve with a border of whipped cream. PINEAPPLE CHARLOTTE Make a plain charlotte and add a teacupful of grated pineapple the last thing. Candied fruits chopped fine are nice put in it as a change. CHOCOLATE SURPRISE Melt two cakes of sweet chocolate in the upper part of the double-boiler ; remove from the fire, add two table- spoonfuls of boiling water, three tablespoonfuls of con- fectioner's sugar, the well-beaten yolks of four eggs, and lastly the egg whites stiffly whipped. Place a layer of split lady fingers in a small bread pan that has been lined with waxed paper, and over this pour half of the choco- late mixture; add a layer of nut meats, then arrange an- other layer of the lady fingers and add the rest of the chocolate. Prepare this dessert the day before you wish to use it and set it in the refrigerator until serving time. Serve with sweetened whipped cream slightly flavored with vanilla. — 116 — DESSERTS FLOATING ISLAND 1 pint milk, ^ cup sugar, 3 eggs, beaten separately, 1 stick cinnamon. Boil milk and cinnamon together, beat whites of eggs very stiff and drop in spoonfuls on boiling milk to cook one minute on one side, then the other. Beat the yolks and sugar together, then take whites and lay aside on a plate, make custard of the milk and eggs together, boil five minutes, put in a dish with white of egg on top. CRUMBLED TARTS 1 cup chopped dates, 1 cup chopped pecans, 2 eggs, 1 cup sugar. 1 teaspoonful baking powder. Mix baking powder with sugar, add dates, eggs and pecans. Bake in oven thirty minutes, in large, flat pan ; when cold, break in small pieces. Serve in sherbet glasses with whipped cream on top. NESSELRODE PUDDING Make New York ice cream and add one pint boiled chestnuts mashed through a sieve, also candied fruits chopped fine, and a tablespoonful of rum the last thing. — 117 — DESSERTS SULTANA ROLL Line a one-pound baking powder can with pistachio ice cream, sprinkle with sultana raisins soaked in brandy or sherry wine one hour ; flavor and sweeten to taste and fill the center with Avhipped cream; cover with ice cream, pack in ice and salt; let stand two hours. Serve with claret sauce made as follows : One cup sugar, one-half cup claret, cook ten minutes. CAFE PARFAIT AND CAFE PRALINE Put the yolks of five eggs into saucepan, beat them light; add three tablespoonfuls of sugar syrup and four tablespoonfuls of strong black coffee. Stir the mixture over a sIoav fire until it is enough thickened to make a thick coating on the spoon. Turn it into a bowl and beat until it is cold and light. If making cafe praline, add three tablespoonfuls praline powder, mix in lightly a pint of cream whipped to a stiff froth; if any liquid has drained from the cream do not let it go in. Turn the mixture into a mould holding three pints, and pack in ice and salt for four hours. PRALINE POWDER Put one and a half cupfuls of sugar and half a cupful of water into a saucepan on the fire ; stir until the sugar is well dissolved, then add a cupful of slielled almonds and a cupful of shelled filberts, without removing the skins. Let it cook without touching until it attains a golden color, the caramel stage; turn it on to a slab or oiled dish. When it is cold pound in a mortar to a powder. Keep the praline powder in an air-tight jar, ready for use. — From Century Cook Book. — 118 — DESSERTS PINEAPPLE ICE CREAM 1 can pineapple (grated) 3 cups sugar, or any fruit mashed fine, ^ cup sherry wine, J can water, ^ pound candied cherries, 1 quart rich cream, chopped fine, 1 pint milk, 1^ teaspoonfuls pink vege- 3 eggs, table coloring, 2 tablespoonfuls vanilla. Make custard of milk, egg and sugar beaten to- gether. Flavor the pineapple with the wine, when custard is cold put that in next, then the cream, beaten stiff, then coloring, cherries, then freeze, and mould if desired. This amount will serve eighteen people. NEAA^ YORK ICE CREAM 1 pint milk, 2 tablespoonfuls vanilla or 2 3 eggs beaten together, tablespoonfuls rum and 1 quart cream (whipping), brandy, f cup sugar. Make custard of milk and eggs and sugar, boiled to- gether, then flavor and wdiip cream stiff, mix all" together, freeze. Will serve eight people. This cream is delicious with candied fruits all through it. One-half pound, chopped fine, or two cups of fresh or preserved fruit mashed in it, and moulded in form, with candied fruits put all over it as a decoration. Serve in nest of spun sugar. — 119 — DESSERTS COFFEE ICE CREAM 1 pint milk, 1 pint cold strong coffee, 3 eggs, - 1 quart rich cream whipped. 1 cup sugar, Boil milk, beat eggs and sugar together, put them in milk for custard, let it come to a boil, cool, whip cream stiff, add coffee gently, then custard; freeze. Will serve twelve people. Chocolate ice cream can be made by adding one- fourth cake Baker's chocolate with one-half cup more sugar, melt over teakettle before using. DESSERTS FROZEN WITHOUT CHURNING ANGEL PUDDING 1 quart whipping cream, ^ pound shelled and 1 teacup pulverized sugar, blanched almonds. 1 tablespoonful extract vanilla. Whip cream stiff; then add sugar, vanilla, lastly almonds (shredded lengthwise, very fine). Add slowly to the cream. Fill mould with cold water for a minute, then pour out; sprinkle the mould with some of the almonds — about one-third of what you have shredded ; put rest of the almonds lightly through the cream. This will make a three-pint mould. Seal the edges of the mould with lard so the ice and salt cannot get in. Pack in a freezer with salt and ice for six hours. Will serve twelve people. — 120 DESSERTS (Frozen Without Churning) TRILBY PUDDING 1 pint cream, whipped, 1 cup powdered sugar, mix 1 pound marshmallows, cut with cream, into small pieces and roll 1 cup chopped (blanched) in sugar, almonds, 1^ cups maraschino cherries. Pack in mould in order given in ice and salt. RUM PARPAIT 1 cup of sugar, 1 cup of Jamaica rum, J cup of water, 1^ cups of whipping cream, Yolks of 4 eggs. Boil sugar and water together to a thick syrup, let it cool, then put in a double boiler with the well beaten yolks of eggs and cook until thick. Remove from the fire and beat until smooth. Let it stand until thoroughly cold, then stir in the rum and the cream, whipped until it is thick. Put in a mould and pack in ice and salt for three hours. BISCUIT GLACE 1 pint cream beaten stiff, ^ cup sugar, 18 macaroons rolled to ^ cup water, powder, 1 teaspoonful vanilla. 3 eggs. Boil sugar and water very gently half an hour, beat the eggs light and add to the syrup, put in a pan of water and heat ten minutes, take from the stove and beat until cold, then add the whipped cream, fill little paper boxes with the cream mixture, dust with the macaroon powder, pack the freezer, let it stand while you are making the cream, then fill the freezer with the cases, one on top of the other, with paper between, and let them stand for six hours, when they are ready for serving. This amount will fill twelve small boxes. — 121 — DESSERTS MAPLE MOUSSE Beat four eggs very light or separatel}^; add grad- ually^, beating all the time, one cup of warm maple syrup ; cook in a double-boiler until thick ; then add one pint of whipped cream, but first let the eggs and syrup get good and cold. Pack four hours or more, like the above recipe. PISTACHIO MOUSSE 2 quarts whipping cream, 8 tablespoonfuls pistachio 1 box Knox's gelatine, flavoring, 20 cts. worth pistachio 2 tablespoonfuls spinach nuts, coloring. 1 cup powdered sugar, Dissolve gelatine in one-half cup cold water, then pour one pint hot plain cream on it, whip stiff the re- mainder of the cream, three pints, and pour the gelatine cream over it, whipping all the time, then add sugar, nuts, chopped fine, then flavoring, stir in well, put in a mould dipped in cold water, pack in a freezer or pail with ice and salt for six hours, serve with preserves around it. AVill serve eighteen people. Raspberry, peach or strawberry mousse are made in the same way as the preceding recipe, except one-fourth cup more of sugar and one and one-half cups of fresh or preserved fruit are added, mashed fine through a col- ander. In making fruit mousses leave out pistachio nuts and flavoring. MARRON MOUSSE One pint boiled and mashed chestnuts, added to the first or plain mousse, leaving out the pistachio nuts and flavoring, with a little sherry wine, is delicious. Color with two teaspoonfuls of pink vegetable coloring bought at the druggist's. — 122 — DESSERTS PINEAPPLE PARFAIT 1 can sliced pineapple, 1 cup sugar, J cup water, f cup sugar syrup, boil until thick, makes the Yolks of 4 eggs, syrup, IJ cups whipping cream. J cup juice (pineapple), ^ cup pineapple in pieces. Put two pieces of pineapple on each side of mouli] and one at either end. Put in double-cooker three-fourths cup of juice and syrup and beaten yolks of eggs, cook until thick, remove from stove ; beat until smooth, then add one-half cup of pineapple cut in small pieces, cold. Whip cream until thick, mix with above ; put into mould ; pack in ice and salt for three hours. — 123 — DESSERTS PECHE MELBA (Peach) A slice of white cake half inch thick (cut out in round pieces). A piece of plain ice cream half an inch thick (cut out in round pieces). A medium size brandy peach. Plum or currant syrup seasoned with rum. First place cake on plate, then ice cream, then brandy peach, then pour fruit syrup over all. IMPERIAL RICE Boil one-half cup rice an hour in plenty of water, strain and allow to cool ; then soak one-third of a box of Knox gelatine in some preserve syrup (we use the Batavia pineapple). AVhen dissolved add to rice with two or three tablespoonfuls of the preserve, and sugar to taste. Beat well. Whip one pint cream, add to rest and stir thoroughly. Turn into mould and place on ice. Sherbets FRUIT SHERBET 1 pint preserved straw- 2 cans or H quarts water, berries, f pint sherry wine, 1 pint preserved rasp- | pint Jamaica rum, berries, 6 oranges and 6 lemons, 2 cans grated pineapple, squeeze juice out. 4 cups sugar. Boil sugar nnd water to a syrup. Put all the pre- serves through a rieer or sieve, mix all together and freeze, color with two tablespoonfuls of pink vegetable coloring. AYill make six quarts, may be a little more. Fresh fruits can be used when in season. — 124 — DESSERTS LEMON SORBET 1 pint lemon juice, 1 quart Avater in which the 1 pint sugar, rinds of the lemons have stood 3 hours. Make syrup of sugar and water, put in lemon juice, when partly frozen put in whites of three eggs, beaten stiff. Will serve eight people. OEANGE SORBET Is made in the same way as above, only adding the juice of two lemons, with the juice of six oranges, pro- ceed as above. Can be made of one pint of any fresh fruit put through a ricer. MINT SHERBET Boil four cups of water and two cups of sugar together. Take the leaves from twelve large stalks of mint, bruise them, and add to the hot syrup. Let it stand three hours, then strain and add the juice of two lemons and three tablespoonfuls of creme de menthe and one-half teaspoonful of green vegetable coloring. Freeze and serve before game course. CANTALOUPE SHERBET 2 large cantaloupes, ^ cup sherry wine, ^ cup of augar (for 1 pint Juice of half a lemon, pulp), I teaspoonful salt. Scrape pulp from the rind after removing the seeds and pass through a potato ricer. Add the salt, sugar, wine and lemon juice and freeze. Remove the dasher and let it stand until ready to serve. — 125 — DESSERTS FRUIT PUNCH Take equal parts of orange, maraschino cherries, strawberries, pineapple and bananas, cut the large fruit in small pieces, put all together and put in punch glasses. Over each pour a teaspoonful of sugar syrup and a table- spoonful of maraschino, or sherry and brandy mixed. Shaddocks may be used instead of oranges. To be served as the first course of a luncheon. — 126 — 127 — 128 — (5) 129 — 130 — BREAD GOOD WHITE BREAD 2 Hunter sifters full of 1 tablespoonful butter or flour, lard, 1 medium sized potato, 1 cake Fleischmann's com- boiled, pressed yeast dissolved 1 tablespoonful salt, in one coffee cup full of 1 tablespoonful sugar, warm water, 1 quart of boiling water. Sift the flour into the bread pan and take from it a large cupful, put in a two-quart dish and add the sugar, salt and butter, mix well together, then add the hot boiled potato rubbed through sieve or ricer, and stir in the boil- ing water very slowly; let it stand until luke-warm and then stir in the water with yeast dissolved in it. Make a hole in the flour in the bread pan, pour the sponge in and let it stand in a warm place until light, or about two hours. When light mix tAventy minutes, cover and set away over night in a cool place. In the morning make into loaves and let them rise until they have doubled in size. Glaze the tops of the loaves with milk and bake one hour. This makes three large or four small loaves. GRANDMA'S BROWN BREAD 1 large cup bread sponge, 1 large cup N, 0. molasses, 1 large cup sweet milk. A little salt. Mix all together and then stir in enough graham flour to make a stiff batter (two cups or a little more). Put in buttered two-quart pail and let it rise. When light steam three hours, then put in the oven long enough to brown. — 131 — BREAD CORN BREAD 1 cup flour, 1 tablespoonful sugar, J cup corn meal, 2 teaspoonfuls baking 1 cup sweet milk, powder, 2 eggs, 1 tablespoonful butter. Stir butter, sugar and eggs together, add the milk, then corn meal and flour with the baking powder sifted in it. Bake in shallow tins or dripping pan. CORN BREAD NO. 2 2 scant cupfuls of flour, 2 teaspoonfuls of butter, 1 cupful of corn meal, 2 teaspoonfuls of baking 1 cupful of milk, powder. 1 ^gS, BOSTON BROWN BREAD 3 cups sour milk, 1 cup corn meal, 1 cup molasses, 1 heaping teaspoonful soda 3 cups graham flour, in sour milk. Steam three hours and bake one hour. — 132 BREAD LIGHT ROLLS I cake compressed yeast, 1 cup milk, 1 cup flour, ^ cup lukewarm water, ^ teaspoonful salt. Dissolve the yeast in the warm water, then add milk, flour and salt, let it rise four hours. When light add enough flour to make a stiff dough and knead ten minutes and let it rise again, make into rolls, let them stand until light and then bake. This can be "set" either at night or in morning. SOUTHERN BEATEN BISCUIT 1 quart sifted flour, ^ pint milk, J coffee cup lard, 1 level teaspoonful salt. Rub flour, salt and lard together until there are no lumps, then add the milk. Beat twenty minutes, or until the dough blisters and pops Avhen pulled apart. Roll out about a quarter of an inch thick, cut with small biscuit cutter and prick each with a fork. Bake twenty minutes in rather hot oven. This quantity makes about thirty bis- cuits. GRAHAM BISCUITS 1 quart graham flour, 1 heaping tablespoonful 1 teaspoonful baking lard and butter mixed, powder, 1 teaspoonful salt. Add enough milk to make a soft dough, just stiff enough to roll out. Cut with medium-sized biscuit cutter and bake twenty minutes. BISCUIT 1 cup of flour measured 1 teaspoonful of l)aking before sifting," powder, i teaspoonful of salt. Shortening the size of a small egg and milk enough to make a soft dough. IMix with a spoon. Knead slightly and mash (not roll) with the rolling pin. Bake in a quick oven. — 133 — BREAD QUICK BISCUIT 2 cups flour, sifted 3 times, | spoonful salt, 1 tablespoonful butter and 1 teaspoonful, heaping, lard mixed, baking powder. 1 cup SAveet milk, Sift flour into large bowl with the baking powder and salt, rub the butter and lard well through it, stir in the milk. Turn on moulding board, roll about three-quarters of an inch thick and cut with medium-sized biscuit cutter. Handle as little and as quickly as possil)le and bake in steady oven. MUFFINS AVITH RICE 2 cuj^s flour, Butter size of an egg, small, 1 cup cold boiled rice, 2 teaspoonfuls baking 1 cup milk, powder, 2 eggs, I spoonful salt. Sift the flour, baking powder, sugar and salt together, and rub butter well through it. Beat the eggs very light, add the milk and pour into flour and beat until smooth and light, then put in the rice and beat again until well mixed. Bake in buttered muffin rings for half an hour in quick oven. CORN MEAL MUFFINS 1-^ cups flour, 2 tablespoonfuls melted 1 small cup of corn meal, ])utter, h cup sugar, 1 tablespoonful l)aking 1 f)int milk, powder, 2 eggs. — 134 — BREAD SALLY LUNN 1 pint flour, 2 tablespoonfiils baking 1 scant cup milk, powder, ^ cup butter, melted, ^ teaspoonful salt, 2 tablespoonfuls sugar, 2 eggs, beaten separately. Sift flour, baking powder, sugar and salt together, beat the yolks of the eggs light and add the milk and melted butter, stir quickly into the flour, then put in lastly the whites of the eggs beaten to a stiff froth. Put in a shallow pan and bake fifteen minutes in a very hot oven. For graham muffins use above recipe, only taking half graham flour. PUFFS 1 cup flour, J teaspoonful salt, 1 cup milk, 3 eggs, beaten separately. Beat the yolks of the eggs until light, then add the milk, stir in the flour and salt, and lastly the whites of the eggs beaten to a stiff froth. Bake twenty minutes in moderate oven without opening the door. RICE WAFFLES 1 cup rice, 1 egg, 1 pint sour milk, *4 tablespoonfuls flour, ^ teaspoonful soda. *For low altitudes two tablespoonfuls flour. Stir together like the following waffle recipe. — 135 — BREAD WAFFLES 1 pint sour milk. P'loiir enough to make a 8 eggs, batter as for cakes. J teaspoonful soda, scant, ^ teaspoonful salt. Stir the soda into tlie milk until it is all foaming, then add to the yolks of the eggs beaten light with the salt. Stir in the flour and beat until perfectly smooth. Beat the whites of the eggs to a stiff froth and put in last. Bake in waffle irons. WAFFLES WITH SWEET lAIILK 1 scant cupful milk, J teaspoonful 1)Mking pow- ^ teaspoonful salt, der, 2 eggs, beaten separately, 1 tablesj^oonful melted 1 heaping cupful flour, butter. Sift together flour, salt and baking powder, then add the beaten yolks of eggs to the milk and butter; lastly the whites of eggs beaten stiff. Have waffle iron very hot, brush both sides with melted lard, and bake. (^KULLERS .'i tumblers flour. 1 teasi)o()nrul soda, 7 tablespoonfuls giMiiu- 1 teasp(K^nful salt, lated sugar, 4 eggs, 4 tablespoonfuls iiu'ltod | teaspoonful nutmeg, lard, 4 tablespoonfuls milk. Dissolve soda in the milk. — 136 — BREAD CREAM GRIDDLE CAKES 1 pint cracker or grated 1 teaspoonful soda, bread crumbs, 1 even teaspoonful salt, 1 pint sour cream, 4 eggs, beaten separately, J pint milk, | cup flour. SOUTHERN EGG BREAD 1 cup corn meal, 1 teaspoonful salt, 1 cup boiled rice. Milk enough to make batter 8 eggs, beaten separately, as for cakes, Butter size of an egg. Cook the corn meal in enough boiling water to make mush, add the salt and butter, then the rice and yolks of eggs, then whites and milk last. Pour into buttered bak- ing dish and bake half an hour. CORN DODGERS 1 quart white corn meal, ^ pint boiling water poured 1 tablespoonful lard, over the corn meal, then 1 teaspoonful salt, scant, add lard and salt. Mix and form with the hands in cone-shaped pieces while hot; dent with a knife three times and fry in deep lard. — 137 BREAD OAT MEAL NUT BREAD 1 tablespoonful salt, 1 cake compressed yeast, 1 full cup broken pecan dissolved in ^ cup luke- meats, warm water. 8 tablespoonfuls sugar. In morning add two cups of boiling water to one cup of Quaker Oats, and next morning add another cupful of hot water to above ingredients, adding sufficient flour to form loaf ; knead until it will not stick to board ; let rise; then form into three loaves; let rise again and bake three-quarters of an hour to an hour. Let oven be hot when bread is put in, then turn down gas. NTJT BREAD 2 eups flour, 1 cup milk, 2 eggs, 1 cup fine chopped walnuts, 2 tablespoonfuls sugar, 2 teaspoonfuls baking I teaspoonful salt, powder. First beat eggs well together, then add milk ; sift dry materials together, mix with the liquids; then, lastly, add nuts and beat well. Bake three-quarters of an hour in a moderate oven. BRAN GEMS 2 eggs, i cup molasses, 2 heaping cui)fuls hi'an. 1 tenspoonfnl soda, J cup Avhite flour, Piiicjh salt. 1 cup sour milk, — 138 — BREAD MUFFINS— PLAIN 1^ cups flour, ^ cup melted butter, 2 eggs, beaten together, 2 teaspoonfuls baking 2 teaspoonfuls sugar, powder. 1 cup milk. Measure and then sift flour, salt, sugar and baking powder together into bowl; then add milk, then egg, and beat well. Bake fifteen minutes in moderate oven. COCOA MUFFINS 1 cup sugar, 2 tablespoonfuls butter, 1^ cups flour, 1 teaspoonful baking pow- 1 cup milk, der, 2 eggs, well beaten, yolks 1 small teaspoonful vanilla, and whites separately, 3 teaspoonfuls cocoa. Stir butter and sugar to a cream and mix with the yolks of the eggs ; add milk, flour and baking powder : lastly, the cocoa and the whites of the eggs. Bake in m m'oderate oven. This makes two and a half dozen, size of a dollar. BATTER CAKES NO. 1 1 egg, 1 cup milk, 1 teaspoonful baking pow- 1 cup flour. der, i teaspoonful sugar, J teaspoonful salt, 2 teaspoonfuls melted butter. First beat egg in bowl, then add part of milk, then flour in which baking powder and salt have been sifted, then melted butter; stir all well together. — 139 — BREAD BATTER CAKES NO. 2 2 eggs, beaten separately, 1 small cup flour, 1 cup milk. Pinch salt. 1 teaspoonful baking powder, Put in beaten whites of eggs last. Bake on hot griddle which has been greased with lard. (^ORN IMEAL SOUFFLE J cup corn meal, 1 cup milk, 3 eggs, Pinch salt and pepper. Heat milk to boiling point, add corn meal and cook five minutes; cool; add well-beaten yolks and then fold in the whites after they have been beaten stiff; put in pudding dish. Took thirty minutes, in a pan of water. ITO:\ITNY BREAD 1 cup hominy (cooked), 2 tablespoons flour, 1 <'iip Jiiillx. ] tablespoon melted bii1i(M\ 2 eggs, ^ tonsi)oon snlt. Buttei' l)nldn,ii' disli nnd bnlvo h\-(Mi1\- iiiiiin1(^s. 140 — BREAD BAKING POWDER BISCUIT 1 pint flour, 1 tablespoonful lard, 2 heaping teaspoonfuls of J teaspoonful salt, Dr. Price's baking Enough milk to moisten the powder, flour (about 1 cup). Sift flour, baking powder and salt together, put in the lard and work well together with your hands, then add the milk and stir two or three minutes or until smooth and light. Turn onto a floured board roll out and cut with small biscuit cutter. Glaze the tops with milk. BREAD AND ROLLS 1 cake compressed yeast, i teaspoonful salt, 1 teaspoonful sugar, 2 tablespoonfuls lard 1 Hunter sifter flour, (melted). 1 cup lukewarm milk, Stir yeast and sugar together smooth, add salt and pour over milk ; put flour in four-quart yellow bowl, make a hole in center and put in the above. Mix well and let it rise an hour, then mix with a spoon; roll out in thin paste on board and beat with rolling pin. Take out enough dough for rolls and the remainder will make two loaves of bread. 141 — 142 143 — — 144 — PIES PIE CRUST 1^ cups flour, Ice water to make a stiff J cup lard, dough. ■J teaspoonful salt, Mix with a knife the flour, salt and lard together and add the ice water; cut in half, roll thin and use for the lower, crust. Roll other half and spread lard all over, sprinkle with a little flour, fold together with two folds and roll for upper crust. Let it stand for five minutes be- fore rolling out the last time ; glaze the top crust with milk. CUSTARD PIE 1 scant quart of milk, 5 tablespoonfuls sugar 4 eggs, beaten light, (heaping), ^ grated nutmeg. Add eggs to milk and sugar, then nutmeg. Bake in rich pie crust in pan one inch thick (more like layer cake pan). Bake twenty minutes in slow oven, slower the better; test if done by putting a knife in center — if done the knife will come out clean. Add one cup of freshly grated cocoanut to above recipe for cocoanut pie. LEMON PIE 1 cup sugar, 1 lemon (grated), rind 1 cup boiling water, and juice, 3 eggs, 11 heaping tablespoonfuls flour. Beat the yolks of eggs and add sugar, flour and lemon, stir in the boiling water and let it boil up once. Line a pie tin with a good puff' paste and bake, then fill Avith the mix- ture, cover with a meringue made with the whites of the eggs and bake again. — 145 — PIES SQUASH PIE 1 coffee cup cooked | teaspooiiful nutmeg, squash (scant), 2 eggs, 1 coffee cup milk, 1 level teaspoonful ground 4 heaping tablespoonfuls ginger, sugar, 1 level teaspoonful ground 1 tablespoonful melted cinnamon, butter, ^ teaspoonful salt. Put the squash through sieve or ricer, add the sugar, butter, spices and salt and beat thoroughly, then put in the eggs (well beaten) and lastly the milk. This amount makes medium size pie. If not enough of the mixture to fill the dish full, add a little more milk or cream. COCOANUT PIE 1 quart milk. 1 cup sugar, 1 cocoanut, 1 tablespoonful butter. Whites of four eggs, 1 tablespoonful cornstarch. Boil the milk and sugar, dissolve the cornstarch in a little cold milk and add to the boiling milk, stir in the butter and take from the stove, then put in the cocoanut and lastly the well beaten whites of eggs. SOUTHERN SWEET POTATO PIE 2 cups of finely mashed H cups sugar, sweet potato, 1 pinch salt, 1 cup sweet milk, 4 eggs, ^ cup butter, 2 teaspooiifuls cinnamon. Cream butter and part of the sugar togethei*, beat rest of tlie sugar with yolks of eggs. Stir in these the milk, potato, cinnamon, salt and lastly the whites of eggs beaten stiff. Bake with a lower crust. — 146 — PIES MINCE MEAT 6 pounds lean beef boiled 3 pounds brown sugar, and chopped fine, 3 quarts eider, Twice as much chopped 1 quart N. 0. molasses, apple as beef, 1 quart brandy, 2 pounds suet, chopped 1 cup vinegar, fine, i cup cinnamon, 4 pounds raisins, i cup each cloves and 4 pounds currants, allspice, 1 pound citron, 3 nutmegs. Mix all the ingredients together and cook until they are well scalded. Put in fruit jars for winter use. NELLIE'S SQUASH PIE 1 coffee cup granulated ^ teaspoonful ginger, sugar, i teaspoonful ground cloves, 3 eggs, 1 teaspoonful cinnamon 2 cups cream, (level), 1 teacup cooked squash, Pinch salt put in squash, J nutmeg. Beat eggs and sugar together and add spices ; mix squash and cream and put through a strainer into the eggs and sugar and beat thoroughly at least five minutes, then pour immediately on to the crust and bake in a moderate oven about three-quarters of an hour. ALMOND C^REAM PIE 1 pint of rich milk, | pound blanched almonds Yolks of 2 eggs, chopped fine. ^ cup of sugar, Vanilla or almond flavoring. 2 tablespoonfuls of flour. Heat the milk in double ])oiler; then add eggs, sugar, flour and a little salt, well beaten together with a little cold milk. Stir briskly until thick ; then add almonds and flavoring. Bake a rich pie crust separately and fill with the mixture. Beat the whites of tAVO eggs with two table- spoonfuls of sugar, spread over pie and brown slightly. — 147 — \ — 148 — 149 — — 150 — FRITTERS PINEAPPLE ^ can pineapple (sliced), |- teaspoonful baking i egg, powder, J cup milk, i teaspoonful salt, 1 cup flour, 1 teaspoonful sugar. Beat egg and milk together, put baking powder in flour, stir all together. Dip pineapple in batter and fry in deep lard. To be eaten with plain pineapple or claret pineapple sauce. The above batter will be good for any kind of fritters — apple, orange or banana. 151 - 152 153 — 154 PUDDINGS LEMON MERINGUE 1 coffee cup sugar, 1^ pints boiling water, Yolks of three eggs, 2^ tablespoonfuls corn- Juice of three lemons, starch, • Pinch of salt. Wet the cornstarch in a little cold water, add boiling water and stir until thoroughly mixed ; while it is cooling beat the eggs and sugar together, add the lemon juice and salt and put with the cornstarch. Pour into cups and bake twenty minutes. Serve with cream. PRUNE SOUFFLE 1 pound French prunes, 1 cup powdered sugar, AAHiites of 6 eggs. Cook the prunes until tender, remove the stones and put through riceror sieve, add the sugar and then the whites of the eggs beaten to stiff froth. Bake twenty min- utes and serve at once with cream. Rinse the dish with cold water before putting the pudding in. FIG PUDDING pound chopped figs, ^ cup sweet milk, pint bread crumbs, 2 eggs (beaten separately 1 cup flour, 1 teaspoonful baking 1 cup sugar, powder, J cup suet (chopped fine), | teaspoonful ginger. Beat the 3^olks of the eggs and the sugar together, add the milk; sift the baking powder with the flour and mix the suet with it ; put the bread crumbs with the eggs, sugar and milk, then the flour and suet, ginger, figs, and last the whites of the eggs beaten to a stiff froth. Steam three hours. — 155 — PUDDINGS CUSTARD SOUFFLE 1 cup milk, 2 tablespoonfuls (scant) 2 tablespoonfuls sugar, butter, 2 tablespoonfuls flour, 4 eggs (beaten separately). Boil the milk and add the butter and flour stirred to- gether to a cream, cook eight minutes, stirring constantly. Beat the yolks of the eggs and sugar together and add to the cooked mixture and set aside to cool. When cold add the whites of the eggs beaten to a stiff froth. Pour into a buttered dish and bake twenty minutes. Serve with cream. SPONGE PUDDING 2 cups sweet milk, Whites of 3 eggs. Yolks of 5 eggs, 4 tablespoonfuls flour, ^ teaspoonful salt. Mix the flour with one cup of milk, add beaten yolks, salt and then the other cup of milk; beat the Avhites to a stiff froth and put in last. Pour in buttered dish and bake in moderate oven. Serve with lemon sauce made as fol- lows : LEMON SAUCE 1 cup sugar. Whites of 2 eggs, 1 cup boiling milk. Juice of 1 lemon. Beat the eggs and add the sugar, pour the boiling milk over them, stir in the lemon juice just before serving. — 156 PUDDINGS PLUM PUDDING 1-| ciip.s of raisins, 1 teaspoon soda, 1 cup citron, 1^ cups bread-crumbs 1 cup suet, chopped fine, rolled fine. 1 cup molasses, 1 teaspoon cinnamon, 1 cup milk, I teaspoon cloves. 2 eggs, I teaspoon allspice. Salt and grated rind of lemon. Boil five hours. INDIAN PUDDING 3 pints milk, 3 eggs, 3 tablespoonfuls corn 1 teaspoonful cinnamon, meal, ^ teaspoonful cloves, I tablespoonful butter, J teaspoonful allspice, ^ cup brown sugar, J teaspoonful nutmeg, I cup N. 0. molasses, -J teaspoonful salt. Boil one pint of the milk and thicken with the corn meal, add salt, butter, spices, sugar, beaten eggs and mo- lasses in the order named and mix well together, then stir in one quart cold milk. Bake one and one-half hours, when half done stir again and then let it brown. Cover with meringue, brown and serve with cream. BATTER PUDDING WITH FIGS 1 can preserved figs, ^ cup milk, ^ cup sugar, 2 tablespoonfuls butter, 1 cup flour (measured 1 teaspoonful baking after sifting), powder, 1 egg. Beat butter and sugar together, then add the beaten yolk of egg, then milk, then flour with the baking powder mixed well through it, and lastly the white of egg beaten stiff. Butter a deep dish, put the figs in the bottom, pour the batter over and steam three-fourths of an hour. Serve with cream. Any canned fruit may be used. — 157 — PUDDINGS FIG DESSERT One poiuul figs, open and fill with chopped nuts, cover with boiling water, cook until tender. Five minutes be- fore removing from the fire add one-third cup of sugar and the juice of half a lemon. Serve with sweetened whipped cream. SAWDUST OR SUET PUDDING 1 cup chopped suet, 1 cup milk, 1 cup molasses, 1 cup raisins, 3^ cups flour, 1 teaspoonful soda, ^ cup currants, 1 teaspoonful cinnamon, ^ teaspoonful cloves. Mix together like fig pudding. Steam three and one- half hours. Serve with sauce. SUET PUDDING 1 cup chopped suet, 1 cup currants, 1 cup chopped crackers, 2 eggs, 1 cup molasses, 1 teaspoonful soda, 1 cup sweet milk, ^ teaspoonful cinnamon, 1 cup flour, I teaspoonful salt, 1 cup raisins, A little nutmeg. Steam three or four hours. CHOCOLATE PUDDING 1 pint cake crumbs, 5 tablespoonfuls grated 1 pint milk, Baker's chocolate, 3 eggs, beaten separately, ^ cup sugar. Melt the chocolate and add to the milk and sugar, heat to the boiling ])()i?it and pour the mixture over the well beaten yolks, then add the cake (M-Tunl)s and 1)ake half an hour. When done cover with meringue made of the whites of the eggs beaten stiff with half cup of sugar. Set in llic o\(Mi to ])rown. — 158 — PUDDINGS SNOW PUDDING J box gelatine, dissolved 3 eggs, whites only, in 1 pint hot water. Juice of 1 lemon, 2 cups sugar. Add sugar and lemon juice to dissolved gelatine. When it is cool and begins to thicken add the whites of eggs beaten to a stiff froth. Beat all until thick and like snow, put in a mould and set on ice until time to serve. Serve with soft custard. PINEAPPLE SNOW 1^ cups grated pineapple, ^ cup. water, j cup sugar. Simmer all together for 15 minutes, then add one- quarter box gelatine soaked in one-quarter cup of cold water; strain. Set in ice water and stir constantly until it begins to set, then add the juice of half a lemon and the whites of two eggs beaten to a stiff froth ; turn into a mould and set on ice until time to serve. Serve with sweetened whipped cream. SOFT CUSTARD 1 pint milk. Pinch of salt, 4 tablespoonfuls of sugar, A little grated lemon rind, Yolks of 3 eggs. Serve very cold. BAKED CUSTAED 1 pint milk, 3 tablespoonfuls sugar, 4 eggs, 2 tablespoonfuls vanilla. Boil milk first, put it in the baking dish, stir in yolks and sugar beaten light, then vanilla, lastly whites of eggs, beaten stiff; stir all well together. Bake tAventy minutes in moderate oven in pan of water. — 159 — PUDDINGS EAISIN PUFFS 2 cups fiour, 1 cup seeded raisins 1 cup water, (chopped fine), 8 teaspoonfuls baking 2 tablespoonfnls melted powder, butter, 2 tablespoonfnls sugar, 2 eggs. Steamed one-half hour in buttered cups or moulds. CARAMEL CUSTARD 2 cups milk, 2 eggs, ^ cup sugar, ^ teaspoonful vanilla. Put the sugar in a saucepan and melt it without water until it is brown, but not burned ; add the milk and let it come to a boil, then take from the stove and add the Avell-beaten eggs. Pour into a pudding dish, grate a little nutmeg over the top and put into the oven in a pan of Avater. Bake thirty minutes. MAPLE TAPIOCA PUDDING 1 (juart milk, 3 tablespoonfnls minute 1 cup maple syrup, tapioca, 3 tablespoonfnls cornmeal, i- teaspoonful salt, Butter size of a walnut. Put the milk in a double-boiler; when warm, slowly add the corn meal and tapioca, stirring all the time to avoid lumps, add salt and boil until the tapioca is tender and clear. Remove from the fire and add the maple syrup ; turn into a buttered pan and allow to stand ten minutes. Turn one-half cup of top milk or the contents of one small can of evaporated cream over the top. Bake slowly one and one-half hours. Serve with cream. Any syrup may be substituted for the maple. — 160 — PUDDINGS APPLE BATTER PUDDING . 1 cup milk, 2 heaping teaspoonfuls J cup sugar, baking powder, Butter size of an egg, 1 egg. Sift baking powder in flour. Butter a baking dish and fill with six large quartered apples, or smaller pieces if preferred; sprinkle well with sugar and a little salt and steam in oven in covered dish; when cooked, pour over the batter while apples are hot; bake a fine brown. Serve with whipped cream, or foamy sauce, without white of egg. Flavor with Dr. Price's vanilla. DATE PUDDING 1 cup chopped dates, 1 cup English walnuts, 2 tablespoonfuls bread 1 teaspoonful baking pow- crumbs, der. 3 eggs, well beaten, Bake thirty to forty minutes, and serve with whipped cream. Bake in individual or one large mould. RICE PUDDING 1 quart milk, 2 heaping tablespoonfuls of J teaspoonful salt, well washed rice. Fill the dish with milk, add rice ; let it cook in oven for half an hour, stirring it two or three times; take out and add two tablespoonfuls of sugar, a scant teaspoonful of vanilla, half cup of stoned raisins, and half teaspoonful of grated nutmeg; cook slowly two hours; as the milk boils dowm, lift the skim off and add more hot milk. The pudding should be creamy, and is made so by slow cook- ing and plenty of milk. (G) 161 PUDDINGS BROWN BETTY ^ cup melted butter, 1 quart sliced apples, 1 pint sifted bread crumbs, ^ cup cold water, J teaspoonful of cinnamon, ^ cup sugar. Stir the butter into the bread crumbs; into a but- tered baking dish put a layer of sliced apples, sprinkle with the cinnamon and sugar, and continue until the materials are used, having the last layer of crumbs; if the apples are juicy use less Avater. Bake about one hour. Serve with cream. — 162 — — 163 — 164 — 165 — 166 — PUDDING SAUCES HARD SAUCE 1 even teacup pulverized 1^ tablespoonfuls of butter, sugar, ^ grated nutmeg. Cream butter and sugar very light, put in nutmeg — serve. CREAMY HARD SAUCE 1 teacup pulverized sugar, 3 tablespoonfuls milk, 1 heaping tablespoonful 2 tablespoonfuls rum or butter, brandy, 1 egg, beaten separately. Cream butter and sugar together, very light, add slov^ly yolk of egg and milk beaten together ; when ready to serve put in brandy, and lastly whites of eggs beaten stiff. PLAIN SAUCE 1 cup sugar, 1 teacup of boiling water, ^ cup butter (creamed), 4 tablespoonfuls brandy, 3 yolks of eggs (beaten with above). Pour water over the last thing before serving. FRUIT SYRUP AND RUM SAUCE 1 pint currant, cherry or J pint sugar, raspberry juice boiled f cup of rum. with Boil the juice and sugar to a syrup, when cold add the rum. Serve with plain ice cream or mousse. Can be kept in Mason jars for winter use. — 167— PUDDING SAUCES RUM SAUCE FOR ICE (REAM OR MOUSSE 2 cups sugar, 1 cup water, ^ cup Jamaica rum. Boil sugar and water to a clear, thick syrup, then add rum when cold. CLARET AND PINEAPPLE SAUCE 1 cup sugar, 2 whites of eggs, ^ cup butter (creamed), 1 cup pineapple juice, 8 yolks of eggs, 5 tablespoonfuls claret wine. Beat sugar and butter to a cream, add yolks of eggs, well beaten, then pour over pineapple juice, boiling hot with the wine, keep stirring all the time; put beaten whites of eggs on top. FOAMY SAUCE 4 tablespoonfuls sugar, 2 tablespoonfuls butter, 1 white of egg, 1 tablespoonful flour. Beat sugar, butter and flour together to a cream, add nine tablespoonfuls l)()iling water. Iioil until thick and clear; add two tablespoonfuls of wine to the a))ove ; lastly white of egg, beaten stiff. Serve hot. CHOCOLATE SAUCE Take about one-fifth of a pound of chocolate with one pint of milk, sweeten and let boil. Four yolks of eggs, well-beaten with a little cold milk, in a separate bowl. When chocolate is ])oiling put the eggs in and heat it up again, but do not let it boil; add a little essence of vanilla and serve with vanilla ice cream. — 168 — — 169 170 — 171 — 172 BEVERAGES MARTINI COCKTAIL Tom Gin, 3 parts, A dash of Orange Bitters Italian Vermouth, 1 part, to each glass. The above is shaken np with finely-cracked ice. This cools and dilutes the mixture. The cocktail may be made milder by the addition of a little water; or, better, orange juice. Gordon Gin and French Vermouth may be used if a drier cocktail is desired. Pour through a strainer l)efore serving. BRONX COCKTAIL NO. 1 4 jigger of Gordon Gin, | jigger Italian Vermouth, I jigger French Vermouth, 1 jigger orange juice. Put a lump of ice in a shaker, pour the liquids over it, shake well and serve in a cocktail glass. BRONX COCKTAIL NO. 2 1 jigger of Gordon Gin, I jigger of Italian .^5 jigger of French Vermouth, Vermouth, I large slice of orange. Prepare as in foregoing recipe. DRY STATE LOGANBERRY COCKTAIL Use folloAving proportions: J loganberry juice, \ ginger ale and the juice of ^ lime. Shake well, with a lump of ice, and serve in cocktail glasses. DRY STATE GRAPE-JUICE COCKTAIL 2 jiggers of grape juice, I jigger of orange juice. ^ jigger of lemon juice. Stir together, pour over a glass of cracked ice, and serve. — 173 — BEVERAGES MARYLAND EGG NOG 1 gallon milk, 15 tablespoonfuls sugar, 1 dozen eggs, 1 pint Jamaica rum, 1 pint brandy, 1' grated nutmeg. Beat the yolks of the eggs and sugar until light, add the brandy and rum, stirring constantly, nutmeg, then milk (or part cream), and cover the well-beaten whites of the eggs. HOT SCOTCH 1 lump sugar. Thin rind or peel of lemon, ^ glass water, ^ glass Scotch whisky, Brew 10 minutes on stove. RUM PUNCH— HOT For one glass. 2 tablespoonfuls rum, 2 lumps sugar, 2 ozs. for 1 thick slice lemon, 4 tablespoonfuls Avater. Boil these so as to have the punch hot and rum ''melloAV," squeeze the lemon with a spoon to get out juice, and remove the slice at once after boiling; if left in it will make the punch bitter. Same recipe will be correct for Arrac Punch. Avoid getting in too much lemon. PUNCH— DRY 1 quart champagne, 1 quart sweet Jamaica rum, 1 quart claret, 1 claret glass kummel, 3 quarts Carlsbad ApoUi- 1 claret glass kirschwasser, naris w^ater, f claret glass lemon juice, 1 pint brandy, 6 lumps sugar. Use ice and fruits to decorate. — 174 — BEVERAGES PUNCH— CHAMPAGNE pound sugar or rock 3 wineglasses rum, candy, 1 bottle champagne (Calif.), large cup strong black 2 oranges (juice only), tea (liquid), 3 lemons, 1 large lump ice. wineglasses brandy, PUNCH— SWEET 2 dozen lemons, 1 quart rum. Lemonade made sweet and 1 glass sherry, or more if strong, desired, 1 pint brandy or whisky. Use ice and fruit to decorate. Will serve sixteen people. PUNCH— EEGENT 1 quart whisky, 1 quart champagne, 1 quart rum, 1 quart water, 1 quart tea, ^ dozen lemons, juice, 1 pound sugar. Make syrup of sugar and water, put in lemon juice, then the other ingredients. Put a large lump of ice in bowl with bunch of grapes on top, pour the punch over it. FISH HOUSE PUNCH 1 quart Jamaica rum, 1 pint lemon juice, 1 quart water, 2 pounds sugar, 1 pint brandy, 4 pounds ice. Will make about a gallon. Dissolve the sugar in the water, add the lemon juice, then the other ingredients, and lastly the ice. — 175— . BEVERAGES MULLED WINE Put in porcelain lined kettle. One pint boiling watei- with three sticks of cinnamon, simmer fifteen minutes. Put in one quart claret and one and one-half cups sugar. Ileat boilinpr hot, strain and drink hot. POUSSE CAFE j sherry glass maraschino, J glass chartreuse, i sherry glass curagoa, i sherry glass cognac. Put in glass in order named. MINT JULEP Put mint in bottom of shaker Avith a lump of ice. Dissolve one lump or one teaspoonful sugar for each person in a little Avater and put with mint and ice, add sherry glass of whisky or brandy and shake the w^hole thoroughly. Put fine cracked ice in glass and pour the mixture over it, put a sprig of mint in the top of the glass. Drink through a straw. SAUTERNE CUP 1 quart sauterne, 1 cocktail glass of brandy. Juice of four lemons, J cocktail glass of mara- 1 teaspoonful of bitters, schino. Put on ice until ready to serve, then add a syphon of soda and some cherries nnd pineapple. Sweeten to taste witli wliite syrup. — 176 — BEVERAGES MOSELLE CUP 1 quart Braunberger, 1 slice of cucumber peel, 1 liqueur glass of brandy, 1 pint Apollinaris water, Juice of one orange. Juice of one lemon, No sugar unless desired. HOW TO MAKE COFFEE I Java, i Mocha. Browned and ground ; 1 tablespoonful coffee for each cup of coffee. 1 cupful of boiling water to each person. % ^SS beaten together. Stir coffee and egg together with one cup of cold water, then pour on boiling Avater and boil ten minutes after it begins to boil; put on back of stove five minutes or so, to let it settle. Make twenty minutes before breakfast is served. SIMPLE PUNCH Juice of 6 oranges, 1 pint sugar, ^ pint water. Juice of 6 lemons, made into a syrup, 1 doz. sprigs of mint, put 2 quarts domestic cham- in syrup while hot and pagne, stand for three hours, 1 quart lemon ice. Peel of 1 cucumber. Put orange and lemon juice, mint, syrup, and cucum- ber in a boAvl for two hours, then strain ; pour over lemon ice and lastly put in champagne before serving. Pour all over large piece of ice. Garnish pitcher with slices of orange and maraschino cherries and put a bunch of mint in mouth of pitcher so punch will pass over each time. This Avill make six quarts of punch if oranges and lemons are juicy. Will serve seven people to the quart in champagne glasses. — 177 — BEVERAGES AVITITE WINE CUP 2J quarts white wine, Sliced fruit all through, 1 quart sparkling water, ^ cup fresh mint syrup. ^ pint lemon sherbet, Twenty-one glasses for luncheon. CHAMPAGNE PUNCH 1 case Red Seal cham- 1 gallon plain water sherbet, pagne, or lemon sherbet if desired. For ''cup" at dinner, for one hundred people. Two tablespoonfuls of rum for each four bottles of champagne adds to the flavor of the punch. CLARET PUNCH 1 pony brandy, 1 pony lemon juice, 1 pony cura^'oa, 3 or 4 lumps sugar, to 1 quart claret, 1 quart Manitou Avater. SWISS-ESS 1 jigger white absinthe. White of 1 egg, 1 teaspoonful powdered | small glass of cream, sugar, Shaker full of fine ice. Shake a long time until well mixed and very cold. PUNCH— DRY Use ice and fruits to decorate like Regent Punch. — 178 — BEVERAGES PUNCH Put a brick of lemon ice into punch bowl and pour over it sparkling Moselle. CAFE BRULE 2 tablespoonfuls of strong 1 piece of stick cinnamon, coffee, 2 inches long. 1 piece of orange peel, 1 lump of sugar, 1 piece of lemon peel, 1 liqueur glass of brandy. 4 whole cloves, Put all the ingredients together in a bowl and touch with a lighted match; let it burn until all the alcohol is consumed, then strain into after-dinner coft'ee cup. Re- peat the recipe for each person. T^IEXICAN CHOCOLATE 1 ounce chocolate to a cup, 1 egg to a cup. 1 cup milk to a cup. Pound chocolate — counting for each cup as above — and put it in the milk. Keep stirring. Put in eggs, either whole or beaten, when chocolate and milk are warm. Stir and beat constantly till it comes to a boil. Sweeten to taste. RASPBERRY YINECxAR Place red raspberries in a stone jar and cover with good cider vinegar. Let stand over night. Next morning strain, and to one pint of juice add one pint sugar. Boil ten minues and bottle while hot. — 179 — 180 — — 181 BEVERAGES CURRANT AND RASPBERRY SIIRTB 4 (HuH'ts ripe cui'raiits, 4 ])()iin(ls suuar. 8 quarts red rasp])ei'ries. 1 ((uart bcsl hi'andy. Pound the i'rnit in a stone jar or Avide-monthed ei'ock. with a wooden niashei'. Squeeze out the juices. Boil hard for ten minutes in a porcelain kettle, with sugar. (Bring to the boil quickly, as slow heating and l)oiling' has a tendency to darken all acids.) Bottle while hot. — 182 PICKLES CUCUMBERS Put pickles into strong brine, with one large piece alum, twenty-four hours. Take out, wash and cover with two-thirds vinegar and one-third water, a little sugar (handful), peppers, cinnamon and cloves. Put them in a kettle on back of stove with another piece of alum, and let simmer, not boil, for two or three hours. Pour off that vinegar and put on fresh. To one gallon of vinegar, three pounds of sugar, one-half cup each of celery seed and cloves, two bay leaves, twelve small red peppers, four sticks cinnamon. Boil all together to a syrup and pour over pickles ; it needs enough vinegar to cover them. Put a piece of alum in last vinegar, it keeps the pickles brittle, and don't be afraid to use it as directed. Three pounds of tiny white onions added to 500 pickles are very nice put in uncooked. OIL CUCUMBER PICKLES 2 dozen slender cucumbers, 1 cup salt, 2 cups olive oil, 1 quart small pickling l cup wdiite mustard seed, onions, I cup celery seed, A little cayenne pepper, 1 cup vinegar, l cup whole black pepper. Peel and slice cucumbers and onions thin; cover with salt for four hours. Wash well with cold water, then pour over oil and vinegar with spices stirred in and mix thoroughly. Bottle cold with a little clear vinegar on top of each bottle. Serve with fish. 183 PICKLES TOMATO SOYE 10 pounds of green toma- 6 sticks cinnamon, toes, :f cup cloves, 5 pounds old onions, small, ^ cup mace, 4 green peppers, ^ cup little red peppers, 3 pounds coarse salt, ^ cup celery seed, 1 gallon vinegar, | cup white mustard seed. 3 pounds sugar, Slice tomatoes vei'y thin, also onions — put in crock — for twenty-four hours — first, layer of onions, then layer of tomatoes, then salt ; until crock is full — salt on top. When ready to fix, wash thoroughly in cold water, then boil until they look transparent, pour off water — cover with the syrup made of the vinegar, sugar and spices boiled together — cook one hour in the syrup — put away in a crock or Mason jars. It is better to stand for 2 months before using. UNCOOKED PICKLES 1 peek ripe red tomatoes, 1 ounce white niustard 2 cups chopped celery, seed, 2 cups chopped onions, 3 pints vinegar, 4 red peppers, 2 cups brown sugar, 1 teaspoonful ground cloves, 2 cups salt. Cut the tomatoes in pieces and sprinkle the two cups of salt over them, for one night; in the morning drain through a colander and press all the water out of them. Mix all the ingredients together with three pints good vinegar, put in a crock — ready for use in a month. GKEEN I^EPPERS FOR WINTER USE Ctit {111 opening in side of each pepper about an inch long. ])n1 in brine for future use. — 184 — PICKLES TO MAKE BRINE Take enough water to cover peppers, pickles, etc., add enough salt to make the brine strong enough to hold an egg ; also a handful of powdered alum to keep the pickles crisp. PICCALILLI Chop fine each of the following: 2 pounds green tomatoes, 1 pound onions, 1 head cabbage, 1 quart, 6 stalks celery. 4 green peppers. Two cups salt put through it and left over night, wash thoroughly next day. Make syrup — three quarts vinegar, two pounds sugar, one-fourth cup celery seed, one-fourth cup mustard seed, four sticks of cinnamon, whole pepper corns and a little whole allspice. Cook vinegar and sugar together Avith spices for one and one- half hours, then pour over the chopped pickle and put away for two months in a crock. PICKLED PEACHES 7 pounds of peaches, 1 quart cider vinegar, 3^ pounds granulated 1 ounce whole cloves, sugar, 4 sticks cinnamon. Peel peaches, weigh, then put four cloves in each peach ; make syrup of sugar and vinegar with cinnamon. Boil ten minutes, put in peaches, boil until tender enough to stick with a straw. When peaches are all cooked, put in Mason jars or a crock. Boil the syrup until quite thick — about twenty minutes more — and pour over the peaches. Repeat for every seven pounds of fruit. White and red cherries and blue plums are delicious made in the same way. — 185 — PICKLES WATERMELON PICKLES [^ pounds watermelon Alum, size of a walnut, rind, 1 tablespoonful whole cloves If pounds granulated 4 sticks cinnamon broken in beet sugar, small pieces. 1 pint white wdne vinegar, Remove all the green and pink from the melon rinds and cut in one inch cubes. Soak twenty-four hours in strong brine to which a piece of alum the size of a walnut has been added. Drain and boil until tender and brittle in fresh water with a little alum in it, pour off and boil up once more, quickly, in fresh water with a little alum. IMake a syrup wnth the vinegar, sugar; add alum, cinna- mon and cloves. Drain all the water from the melon rinds and boil them slowly in the syrup until very clear and rich. If liked, a few raisins may be boiled in the syrup with the rinds, or omit raisins and put a few maraschino cher- ries in each bottle when putting the pickle away. CHILI SAUCE 12 large ripe tom'atoes, 2 tablespoonfuls salt, 2 ripe or three green pep- 2 tablespoonfuls sugar, pers, 1 tablespoonful cinnamon, 2 onions, 2 cupfuls cider vinegar. Cook slowly three or four hours. If you cannot get fresh tomatoes and peppers, you may use two quarts of canned tomatoes and one even tablespoonful of ground red pepper. 186 — PICKLES MANILA SAUCE 4 quarts canned tomatoes, ^ teaspoonful powdered 6 green peppers, cloves, 4 large onions, ^ teaspoonful powdered 5 cloves garlic, mace, 2 bottles horseradish, 2 bay leaves, 2 cups tarragon vinegar, 2 pieces mace, 1 teaspoonful salt, 12 whole cloves. I teaspoonful white pepper, Boil tomatoes with salt, pepper and spices until thick, strain through a colander. Chop peppers, onions and garlic as fine as possible. Mix tomatoes, peppers, onions, garlic and horseradish together and cook slowly, not boil, for an hour on back of stove. Bottle hot. Serve with oysters and cold meats. 187 — 188 189 — — 190 PRESERVES '^SUNLIGHT" STEAAVBERRIES To 1 pint of choice straw- 1 pint of sugar, berries, i pint of water. Make syrup of sugar and water. When it boils two minutes put in the fruit. Let it boil ten minutes. Pour out on a platter, let it stand in the sun until the syrup is like soft jelly. Make only a pint at a time. Use the same formula for currants. ''SUNLIGHT" SPICED GOOSEBERRIES Select large gooseberries, wash and pick off the stems and blossoms. For one quart of gooseberries make a syrup of one-half pint of vinegar and one quart of granu- lated sugar; add a few whole cloves and a stick of Ceylon cinnamon and boil five minutes. Drop in the gooseberries and boil ten minutes, or until the gooseberries puff out ; pour on a platter and let them stand in the sun until the syrup is heavy on a spoon. Make only one quart at a time. ''SUNLIGHT" RASPBERRIES For one quart of raspberries use one and one-half pints of granulated sugar and one-half pint of water. Make a syrup of the sugar and water, boil five minutes, add the fruit and boil ten minutes longer. Pour on a platter and let them stand in the sun until the syrup is like soft jelly. — 191 - PRESERVES BRANDY PEACHES 7 pounds peaches, 2 cups water, or enough to 3J pounds sugar, melt sugar, 1 pint French brandy. Make syrup of sugar and water, boil ten minutes, peel peaches, Aveigh, cook in syrup until tender, put fruit in Kerr Economy jars, boil down syrup until very rich, re- move from fire, and then put in brandy, and bottle. If 3'ou don't take it from the heat the fumes are often set on fire by putting brandy in hot syrups. Cherries are very fine prepared in the same way. BRANDY PEACHES WITHOUT BRANDY In peach season fill a j\lason jar with clingstone peaches, carefully selected and pared. Then fill in all spaces in the jar with granulated sugar. ScrcAv on the top of the jar very tight, and bury three feet in the ground and leave there for six months. The peaches Avill then be ready for use; they will be covered Avith most delicious brandy and ])e far richer and better flavored tliMn when preserved in the usual way. NOTES All jams are made, pound of sugar for pound of fruit. Preserves, one-half of sugar for pound of fruit. Jellies are made, pint of su^ar for pint of juice, except Concord grape jelly, which requires less sugar. Spiced fruits are made like the preserves recipe, with the addition of ground cinnamon and cloves to taste, always half as much cloves as cinnamon. — 192 PRESERVES CRANBERRY JELLY Cook two quarts of cranberries in fonr cups of water until tender. Strain through colander and measure; add sugar, cup for cup, and boil twelve minutes. Pour into a mold that has l)een dipped in cold water first. MINT JELLY Wash, core and quarter thirty green .iuicy apples. Cook until soft in enough water to nearly cover them. Strain through jelly bag and add sugar (heated before using), pint for pint if the apples ar^ very sour, if not, about three-fourths as much sugar as juice. Pick the leaves from three dozen stems of fresh mint, wash and tie in a cheese-cloth or thin muslin bag, put into the apple juice and boil until the leaves turn brown ; re- move and boil the juice until it drops heavy from spoon. Take from fire and add Dr. Price's leaf green coloring until it is the desired shade, and pour into the glasses. If not strong enough of mint, put in a little white Creme de Menthe. Will make about thirteen glasses of jelly. PEACH MARMALADE 8 pounds peaches (weigh H ]>()unds sugar, after lieing peeled and 1 lemon, stoned). Slice peaches into small pieces, shred lemon very fine, place in porcelain kettle, cover with the sugar and let stand over night. The next morning strain through a colander, place the juice on the stove and boil until it is reduced about one-third, skimming all the time, mash the peaches very fine and add to the juice while boiling hot, stirring constantly to keep from burning, using a wooden spoon; seal while boiling hot in Kerr's Economy jars. (7) _193_ PRESERVES CITRUS FRUIT MARMALADE 1 orange. 1 lemon. 1 grape-fruit, Cut in thin strips and remove all the core and white parts. Add three times as much water as there is fruit and let it stand over night. In the morning boil ten min- utes only, and let it stand another night. Next morning add as much sugar (pint for pint) as juice and pulp and l)oil rapidly until it jellies. Will make about twelve glasses. APRICOT ]\1ARMALADE 8 lbs. very ripe fruit (after 4 lbs. sugar, stones have been taken out), Wash and cut fruit in small pieces (do not peel). Place sugar and enough Avater to melt it (little as possible) on stove; when it is boiling hot add w^ell mashed fruit, stirring and skimming constantlj^ cook until quite heavy; seal while hot in Kerr Economy jars. FRUIT ASPIC JELLY i box Knox's gelatine 1 lemon, juice and grated soaked in 1 cup cold rind, water, ^^ cup pineapple juice, 1 orange, juice and J '2 cups sugar, grated rind, 2 cups boiling water. Boil all together and strain through a cheese-cloth bag; add small cubes of pineapple, green grapes peeled and cut in half, pecans or blanched almonds, before pour- ing the jelly into the mould. Pour in small moulds, pre- viously dipped in cold water; serve on a leaf of lettuce with a border of cucumbers or celery cut in very small pieces, mixed with mayonnaise dressing. — 194 - PRESERVES CURRANT JELLY Wash fruit, place on stove without any water, stir constantly until the juice is well extracted, strain, measure, return to stove and boil ten minutes ; add sugar, pint for pint, and cook until it jellies. PLUM JELLY Wash fruit, place on stove with a little water and cook until well done, strain, measure, return to stove and boil fifteen minutes ; add sugar, pint for pint, and cook until it jellies. PLUM PRESERVES 6 lbs. plums, 3 lbs. sugar. Wash, remove seeds and weigh. Put in a preserving kettle Avith sugar, no water; place on stove and stir constantly, using a wooden spoon. Bottle while hot in Kerr Economy jars. BLACKBERRY JAM 6 lbs. berries, 6 lbs. sugar. Wash and weigh the berries, put in a preserving kettle with half pint of w^ater, cook until soft enough to mash, then add sugar and cook until it drops heavy from the spoon. Bottle while boiling hot in Kerr Economy jars. — 195 — PRESERVES LOGANBERRY JAM Made in the same manner as blackberries. LOGANBERRIES FOR PIES Use one-half the amount of sugar as for jam ; seal when boiling hot. RASPBERRY JAM 4 lbs. berries, 3 lbs. sugar. Wash and weigh the berries, put in a preserving kettle with one-half pint water, cook until they are soft enough to mash ; add sugar and cook until they drop heavy from the spoon, stirring constantly. Bottle hot in Kerr Economy jars. — 196 — 197 — — 198 — SAUCES For Meats, Fish, Etc. CUMBERLAND SAUCE 1 pint of brown stock, 1 tablespoonfnl of flour, 1 cup orange juice and J teaspoonful "Kitchen finely-shredded rind of Bouquet." the orange, Salt and pepper to taste. Cook shredded orange rind in a little water until tender. Thicken the stock and orange water with the flour, then add the coloring, then the rind, and lastly, the orange juice. To be served with duck, squab, filet of beef. Will serve six people. DRAWN BUTTER 1 heaping tablespoonfnl 1 tablespoonfnl flour, butter, 1 cup boiling water. Melt butter over teakettle, put in flour, stir smooth, add water slowly until well cooked. Delicious for fish with sliced hard boiled egg all through it. CAPER SAUCE Is made the same as the above recipe with the addi- tion of one-half a cup of capers. BECHAMEL SAUCE Make a white sauce with white stock or equal parts of stock and milk. Fry a slice of onion and a slice of carrot in the butter before the flour is added. Strain before serving. — 199 — SAUCES HOLLANDATSE SAUCE 4 tablespoonfuls vinegar, 4 eggs, yolks, well beaten. Butter size of an egg, J teaspoonful salt, I white pepper. Put vinegar in granite bowl over teakettle, heat well, add butter, pepper and salt; let it cool a while, then add yolks of eggs, beaten light; stir all the time, until it becomes thick like cream. Make just before using. Bearnaise Sauce is made the same as the above, using tarragon vinegar instead of plain vinegar, ana add- ing a tablespoonful of chopped parsley. DTTTCH SAUCE J teacupful butter, J teaspoonful salt. Juice of half a lemon. -J cup of boiling white stock. Yolks of 2 eggs, A little cayenne pepper. Beat the butter to a cream and add the yolks, one at a time, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a saucepan of boiling water, beat with an egg-beater until it begins to thicken, then add the l)oili ng water, beating all the time. When like soft custard it is done. BREAD SAUCE 1 pint milk, 1 tablespoonful butter, 1 cup fine bread crumbs. ^ teaspoonful salt, 2 tablespoonfuls chopped i saltspoonful pepper, onion, Boil the fine hrcnd (•i'unil)s and onion in the milk fifteen minutes, add the butter, salt and pepper. Fry two- thirds of a cupful of coarse bread crumbs in one table- spoonful of buttei- until brown. Pour the sauce around roast duck and sprinldc the ])rown ciMunbs over all. — 200 — SAUCES WHITE CREAM SAUCE J cup butter, 1 pint cream, 1 large tablespoonful flour. Melt butter and stir flour in gradually, then add cream slowly, boil until smooth and thick. A well beaten yolk of egg may be added just before serving. Season to taste. Serve with Timbale. PLAIN WHITE SAUCE 1 pint milk, 1^ tablespoonfuls flour, 2 tablespoonfuls butter, ^ teaspoonful salt. Heat the milk, melt the butter and add the flour and salt, stirring until smooth, then add it to the hot milk and stir until it thickens. TOMATO SAUCE Place on the stove 10 ripe tomatoes, 1 onion, 3 sprigs of parsley, i/t teaspoonful white pepper, 1 teaspoonful salt. Boil all together for two hours, mash through a fine sieve, thicken w^ith a little flour if necessary. SAUCE TARTAR To a rich mayonnaise dressing add some chopped pickle, parsley and capers chopped fine. Serve with fried fish. NOTE Mushroom, Lobster and Shrimp Saucen are made like White Cream Sauce with the addition of these things chopped medium fine. — 201 — SAUCES ''SWEET AND SOUR" SAUCE To Be Served with Boiled Tongue or Boiled Leg of Mutton IJ cups granulated sugar, I cup raisins, 1 rounded tablespoonful 2 or 3 slices lemon, cut in flour, small pieces, 1 tablespoonful vinegar, 6 cloves and 1 bay leaf. 1 teaspoonful salt. Melt sugar in sauce-pan, without water, being care- ful it does not burn. When entirely melted and brown, add boiling Avater, to make the desired quantity of sauce (probably two cupfuls) ; put in flour, stirred smooth, with a little water, vinegar, lemon, cloves, bay leaf, and salt ; scald the raisins and add them. Let the mixture simmer slowly for an hour or more, or until all lumps of caramel are dissolved, and the sauce is smooth and slightly thick- ened. SAUCE FOR GAME 1 glass of jelly (currant or and the juice of half a plum), lemon. 2 tablespoonfuls of butter Melt all together in double boiler or bowl over boiling teakettle. "sauce for planked fish or GAIME ■J cup of butter, juice of half a lemon, salt, white pepper and paprika to taste. IMelt all together. CHEESE SAUCE 1 cup of milk, 1 scant tablespoonful of 1 cup of grated cheese flour, (N. Y. Cream), Paprika and salt to taste. 1 tablespoonful of butter. Melt tlie bntter in double boilei*, add floui', then milk. When boiling add the cheese and seasoning. Stir often and cook until it is smooth and creamy. Serve in a very liot dish, as the sauce congeals when t'ool. — 202 — 203 — — 204 — CANDY BUTTER SCOTCH 3 tablespoonfuls molasses, 1 tablespoonfnl butter, 2 tablespoonfuls sugar, 2 tablespoonfuls water, Add a pinch of soda before 1 teaspoonful vanilla, taking from stove. Boil all together. Good with chopped peanuts stirred through it. CREAM CANDY 2 cups sugar. Butter size of small egg, i cup of water, 1 teaspoonful of any flavor- i cup of vinegar, ' ing. Boil all together, try in cup of ice water, when almost stiff pour out in buttered pans and pull when cool. NEAPOLITAN CREAM i cake Baker's chocolate, 2 cups milk, 4 cups C sugar. Boil all together. To see if cooked try a little in a saucer, when it creams take oft' the stove and stir in the kettle until thick. Pour an inch deep on buttered plat- ters, cut in squares. MOLASSES TAFFY 1 cup molasses, ^ cup vinegar, ^ cup sugar, 1 teaspoonful vanilla. Butter size of walnut. Boil, try in ice water until hard enough to pull. — 205 — CANDY CHOCOLATE CARAMELS 1 cup sugar, | cup melted chocolate, or ^ cup milk, I cake, i cup molasses, 1 tablospoonful flour. Boil sugar, flour aud molasses together until crisp in water, then add milk and chocolate and boil. CHOCOLATE FUDGE 3 cups sugar, ^ cake Baker's chocolate, 1 cup milk, Butter size of an egg. Cook all together until it forms in ice water, then stir in the kettle until perfectly smooth, pour out in buttered platters one-fourth inch thick, cut in squares when almost cold. MEXICAN BINOCHE 2 cups dark brown sugar, 1 butter ball, ]J cups pecan nuts, A pinch of salt, 1 cup milk. Boil milk and sugar together first (to prevent curd- ling), then add butter and salt, boil until creamy, take off the stove and boat until smooth, then put in pecans. — 206 — CANDY PUFFED RICE CANDY 1 cup molasses, 4 teaspoonful soda, 1 cup brown sugar, i tablespoonful butter, J cup cold water, i package puffed rice. ^ teaspoonful cream of tartar. Boil molasses, brown sugar and Avater together, when boiling hard add cream of tartar and butter. When it drops brittle in cold water stir in quickly the puffed rice which has first been crisped in the oven. Just before adding the rice stir in the soda. Spread thin on buttered tins. CANDIED GRAPEFRUIT PEEL Cut grapefruit peel in strips, then make a syrup of one cup of sugar to one-half cup of water; boil until sugar is dissolved, then drop in peel and cook until ten- der; remove and roll in sugar. This may be used as a confection; it also makes a delicious seasoning for cus- tards, puddings, etc. CANDIED ORANGE PEEL Quarter oranges deep enough to peel ; cut quarters lengthwise in narrow strips ; can be soaked in water for ten days or boiled for fifteen minutes. Thick Syrup 4 cups granulated sugar, 1 cup water. Simmer three hours on back of stove ; remove and put in colander; let colander drain into bowl. Keep syrup. Put granulated sugar in plate. Take pieces, one at a time, and roll in sugar while moist; put on dry plates. — 207 — 208 — — 209 — — 210 — USEFUL REMEDIES BLACKBERRY BRANDY 2 quarts blackberry juice, 1 pound sugar, 1 tablespoonful grated 1 tablespoonful Ceylon cin- nutmeg, namon, 1 tablespoonful ground 1 tablespoonful ground allspice, cloves. Boil all together for one hour, when cold add one pint best French brandy, cork well. Dose — One sherry glass full. COUG-H SYRUP 4 ounces gum arable, 1 pint whisky, 2 ounces rock candy, 1 pint water, 2 ounces glycerine. Dissolve rock candy in water Avith the gum arable on back of stove, add glycerine and whisky. HAIR TONIC ^ pint rosemary, 1 oz. tincture of cantharides, 4 ozs. cologne or bay rum, 1 oz. menthol. Apply after shampoo. FOR MOSQUITO BITES ii alcohol, ^ camphor, ^ ammonia. Mix all together. HEALING SALVE i pound resin, 3 ozs. camphor gum, J pound beeswax, j^ellow, 1 pound tallow or vaseline. Heat all together until dissolved, adding camphor last, strain through cheese cloth, stir until cold and smooth, put away in china jars; can be kept any length of time. — 211 — USEFUL REMEDIES SALVE— FOR HEMORRHOIDS 1 dram oxide of zinc, 1 drop attar of rose, 1 oz. benzoated cerate. NERVE REMEDY 1 ounce soda bromide, 4 ounces aqua q. s. One teaspoonful in one-half glass of water, two or three times daily, when nervous. COUGH MEDICINE 10c Avorth rock candy, 1^ pints water, 10c worth licorice, J pint best brand.y, 2Jc worth senna leaves, ^ pint honey, strained. Dissolve rock candy and licorice in the water with the senna leaves, over the teakettle ; strain and add the other ingredients. COUGH CURE 1 oz. White Pine com- 2 ozs. syrup of tolu ad. pound, One teaspoonful every two to four hours. LINIMENT FOR STIFF NECK 1 ounce tincture ofir., 1 ounce aqua ammonia, 1 ounce tincture aconite, 2 ounces alcohol ad., 1 ounce menthol. Local application. Mark "Poison." HAIR TONIC 1 ounce rosemary, 6 ounces bay rum. Apply every few dnys witli n l)rush. — 212 — USEFUL REMEDIES FOR DYSENTERY 1 ounce bismuth subnit., 1 ounce syrup acacia, 20 drops acid carbolic 6 ounces aqua cinnamon (Calvert's), i. q. s., 3 ounces elix. codia sulpb. Pose — One to two teaspoonfuls every two to four hours. FURNITURE POLISH 4 ounces of alcohol, 4 ounces linseed oil, 1 ounce balsam fir, i ounce sulphuric ether. Shake well before using and rub until perfectly dry. Use the top only for bad scratches and stains. Apply with canton flannel. REMEDY FOR FLATULENCE 2 tablespoonfuls water, i teaspoonful aromatic spirits of ammonia. Take every fifteen minutes for four doses. RHEUMATISM NO. 1 1 pint Holland gin, 5c worth poke root (pulverized). Dissolve in gin. One tablespoonful, three times a day. after meals. LINIMENT FOR LAMENESS IN ARMS 10c worth best lard, 10c Avorth amanonia. 10c worth turpentine, Melt lard and mix together; rub on lame part. — 213 — USEFUL REMEDIES CHOLERA MIXTURE J oz. spirits of camphor, | oz. tincture of rhubarb, ^ oz. spirits of peppermint, ^ oz. tincture of capsicum. J oz. tincture of opium, Dose, one-half teaspoonful in water. FOR STIES Cold pressed castor oil, rubbed on the lids; first pour in palm to heat a little before using. UROTROPIN (German Remedy by E. Schering for Bladder Trouble) Dose : Three ta])lets dissolved in half glass of water. Take three times, an hour apart; start first after eating and last at bed time. (Four doses will not hurt you.) FOR RHEUMATISM Piperazine, $1.75 a bottle. CLEANING FLUID 1 part alcohol, 3 parts ether (Spells Ace). 2 parts chloroform, MOTH POWDER Equal parts of saltpeter, camphor and sulphur. 214 — USEFUL REMEDIES FOR BURNS OR SCALDS A piece of absorbent cotton saturated with spirits of camphor, applied immediately to a new burn will prevent its blistering and hasten healing. FLAXSEED TEA FOR BLADDER TROUBLE For each cup of boiling water allow one tablespoon- ful of flaxseed. Pour the water over the flaxseed and let it stand until cool, strain and drink three or four cups a day until relieved. — 215 — 216 — 217 — 218 -- HELPFUL HINTS To make whites of eggs stiff, add a pinch of salt before beating. Kitchen Bouquet is used in all my soups and gravies for coloring. AVarm the mixing bowl before making cake ; the cake will he lighter and can be made more quickly. Always sift flour before measuring, unless the recipe states that unsifted flour is to be used. If you have not enough muffin or gem batter to fill all of the tins, a little water poured in each of the empty ones will keep them from discoloring or melting. A teaspoonful of vinegar in the hot water for poach- ing eggs will keep the whites from spreading. AVhen baking tomatoes or peppers put them in nuiffin pans and they will keep their shape. Butter the pans to prevent sticking. To remove fruit stains from table linen moisten the stains with pure glycerine before sending to the laundry. AVhen putting dishes on the ice in the refrigerator a rubber fruit jar ring under them will prevent slipping as the ice melts. A test that there is enough flour in cake : when it drops in -a continuous line and not in lumps. TO BLANCH ALMONDS Shell the nuts and then cover them with boiling water; let them stand five minutes, drain, and slip the skins off. HOW TO CLEAN GLASS BOTTLES AFTER VINEGAR, ETC., HAVE STAINED THE INSIDE Take a raw potato, chopped fine ; put in bottle and shake well ; all particles will adhere to potato ; wash well with soap and water. — 219 — — 22U — — 221 — — 222 — MENUS LUNCHEONS AND DINNERS Puree of Peas. Lobster Terrapin, Cucumbers. Sweetbreads, Mushroom Sauce. French Peas. Sherbet. Quail, Lettuce Salad. Charlotte Russe, Cake. Nuts, Raisins, etc. Coffee. Chestnut Puree, Celery. Halibut Timbale, Pickles. Brown Bread Sandwiches. Fillet of Beef, Larded. Spinach Souffle. Sherbet. Ducks. Salad. Pickle Peaches. Strawberry Mousse, Cake. Coffee. Consomme Royale. Salmon Timbale, Hollandaise Sauce. Chicken Cutlets, Cream Sauce. Raspberry Sorbet. Roast GroiLse, Jelly, Sweet Potatoes. Cream Chicken Salad. Cheese Balls. Pineapple Fruit Ice Cream, Cake. Coffee. — 223 — MENUS Chicken Okra Soup. Fish, ail Gratin. Mushroom Sweetbread Patties. Sherbet. Prairie Chicken, Potato Croquettes, Jelly. Cheese Souffle. Fruit Jelly and AVIiipped Cream, Cake. Coffee. Mints. Chicken Salad for 42 people, 2 gallons. Two gallons of brick ice cream. Four gallons of sherbet or sorbet. Two pounds almonds, 2 pounds mints for an evening supper of 80 people. — 224 — ^8) — 225 - 226 — BUFFET LUNCHEON FOR 75 PEOPLE 16 (luai'ts bouillon For salad- 15 pounds chicken, 12 large stalks celery or 3 dozen small ones, 2 quart bottles olive oil, 18 eggs, yolks, jMavonnaise dressing. 1 turkey, 13 pounds, 180 New York Counts, '^ quarts cream sauce, large cake, small cake, quarts ice cream, pound tea. ^ pound cocoa, 2 cans mushrooms, 6^ dozen patty cases, 2 pounds fancy cakes, 2 pounds almonds, 6 quarts sherbet (fruit) 2 quarts plain cream, 3 quarts milk, 1^ pounds mints, 6 lemons. 227 — 228 — CHAFING DISH SUPPER FOR 40 PEOPLE 8 quarts bouillon, 6 dozen frogs' legs, 1 quart cream, 7 mallard ducks for salmi of duck, 1 pint sherry wine, 20 stoned olives, 1 tablespoonful extract of beef for coloring, 150 New York Counts for frying, 16 pounds of turkey or 1 baked liam, 120 biscuits or rolls, 3 pounds butter, 2 pounds coffee, 3 pounds loaf sugar, 2 quarts coffee cream, 11/2 pounds salted almonds, 1 bottle olives or pickles. MERINGUE GLACE 4 dozen meringue shells, 1 gallon any kind of ice cream to fill shells, 2 pounds fancy cakes, 1 larger cake and one loaf nut cake. Make the different things as I have described in the first of the book. SUPPER FOR ONE PIUNDRED PEOPLE 4i gallons soup (clear, 16 cans peas, or velvet or asparagus), 13 gallons fresh peas. 2 roasted hams (14 pounds each), — 229 — 230 — RECIPES FOR THE TROPICS ICE CREAM (This may be used for most of the ice cream.) One and one-half cans of cream (not Eagle brand, but Pioneer, Carnation or Bear), same amount of Avater, one cup of sugar, two tablespoonfuls of flour, two eggs — if it is possible to get them. Mix the cream and water and put on to boil ; beat the eggs, sugar and flour together and stir into the cream ; let boil for about twenty min- utes. Put away and cool, then add more sugar if desired, flavor, and freeze. COCOANUT ICE CREAM Grate two ripe cocoanuts and put half of what is grated into a quart of water and let stand for a couple of hours ; then squeeze in a vegetable press. Use this juice in place of plain water ; the other half of cocoanut add just before your cream is quite frozen. SALADS BANANA SALAD Carefully cut one strip off your banana ; cut out in little cubes the meat; mix with mayonnaise; put back into the skin, which should resemble a little boat ; sprinkle rather thickly with peanuts. HEART OF THE COCOANUT TREE— SALAD There is no salad so delicious as the heart of the cocoanut tree, shredded very fine and served with mayon- naise. — 231 — RECIPES FOR THE TROPICS BAMBOO SHOOTS SALAD ^ Obtain young bamboo shoots, boil and pour off the water four or five times until they are quite tender; put away to cool ; slice very thin. Serve with mayonnaise or French dressing, with a few celery seeds sprinkled on top. CANNED SALMON SALAD Drain a can of salmon ; mix with mayonnaise, to A'hich have been added two tablespoonfuls of cooked spinach, one tablespoonful of capers and one-half onion chopped very fine. A few anchovies may be added, but are not necessary. GARNISH FOR SALADS A couple of pounds of what are called black-eyed peas, put in water to swell peas, and set in a dark place until they have sprouted, and have sprouts about an inch long; wash very carefully and remove only those Avhich may not have sprouted. Use as garnish around any salad. Tt will be found crisp and quite nice to eat. MANGOSTINE PRESERVES Hull the fruit and use pound for pound of sugar and fruit; cook until vevy thick. The great secret of this preserve is do not seed; when cooked tlie seeds are like the most delicious nuts mixed all through the preserve. This fruit Queen Victoria gave a pound sterling for every fruit aiTix'ing in p]ngland in good condition. — 232 — RECIPES FOR THE TROPICS MISCELLANEOUS DISHES SPANISH RICE Melt two heaping tablespoonfuls of butter in a sauce- pan, add two cups of cooked rice, four tablespoonfuls of grated cheese, five tablespoonfuls tomato pulp, a pinch of mustard, one teaspoonful chutney, salt to taste and few grains of cayenne pepper ; mix and beat thoroughly. Put in baking dish, sprinkle surface with browned bread crumbs and serve very hot. CURRY, SHRIMPS, AND CONDIMENTS Grate one cocoanut, put in a quart of water, let stand two hours and squeeze with vegetable press ; put one and a half tablespoonfuls of butter in a saucepan, add half an onion chopped very fine, six or eight Chinese mushrooms, Avhich have been well soaked ; cover and fry a few minutes Tintil onions are nearly done ; add part of the cocoanut water and one tablespoonful of Indian curry powder (Cross & Blackwell) ; let cook slowly. As liquid is needed, add cocoanut water ; it should cook nearly an hour ; add two cans of shrimps and cook five minutes. Serve with boiled rice and many condiments, grated cocoanuts, chutney (sweet mango is very good), Bombay duck, chopped onion, shredded lettuce, very thin omelet shredded, small pickled fish, etc; these should be served around the curry and rice in small dishes. An excellent way is to put the shrimps and curry in a large dish with rice border, and all the little dishes of the same size, and place all on large tray; this gives the appearance of an English curry service. — 233 — RECIPES FOR THE TROPICS DRINKS— VERY COOLING Make a syrup of one cup of sugar and one pint of water, boil ten minutes ; add one can of grated pineapple and the juice of three lemons, cool and strain; when ready to serve add one quart of ice water. ICE TEA I When tea is hot add three whole cloves for each cup of tea ; add cloves after tea has been poured off the leaves, and then put away to cool. II Pour the boiling water over crushed mint leaves and tea, and draw off the liquid and put away to cool. — 234 — TIME TABLES TIME TABLE FOR BOILING VEGETABLES Time Potatoes 20-30 min. String beans 20-30 min. Lima beans 30-40 min. Peas 15-20 min. Spinach 15-20 miii. Asparagus 20-25 min. Turnips 30 min. Beets 40 min. Green corn 20-25 min. Cabbage 20 min. Cauliflower 20 min. Brussels sprouts 10-15 min. Parsnips 30-40 min. Onions 30-40 min. Rice 15-20 min. Macaroni 20 min. rp TlUE TABLE FOR BOILING MEATS Time per Pound Corned beef 30 min. Potted beef 30-35 min. Ham 20 min. Mutton 15 min. Turkey 15 min. Chicken 15 min. Fowl 20-30 min. Tripe 3-5 hrs. — 235 — TIME TABLES TIME TABLE FOR MISCELLANEOUS BAKING Large fish about 1 hour Small fish 20-30 min. Bread 1 hr. Biscuits 20 min. Cake 20-45 min. Custards, very slow oven 1 hr. TIME TABLE FOR BAKING MEATS Time per Pound Beef, rare 8-10 min. Beef, well done 12-15 min. Beef, boned and rolled 12-15 min. Beef, round 12-15 min. Mutton, leg, rare 10 min. I\Iutton, leg, well done 15 min. Mutton, loin, rare 8 min. Mutton, shoulder, stuffed 15 min. Mutton, saddle, rare 9 min. Lamb, well done 15 min. Veal 18-20 min. Pork 20 min. Venison, rare 10 min. Chicken 15 miii. Goose 18 min. Braised meats 3-1: hrs. Fillet, hot oven 30 min. Liver, whole 2 hrs. Turkey, 8 lbs 1% hrs. Turkey, very large 3 hrs. Ducks, tame 45 min. Ducks, mallard and canvasbaek 20-25 min. Ducks, teal, very hot oven 10 min. Birds, small, hot oven 15-20 min. Partridge 35-40 min. Grouse 20-25 min. — 236 — TIME TABLES TIME TABLE FOR BOILING FISH Time per Pound Salmon 10-15 min. Codfish 6 min. Halibut 15 min. Bluefish 10 min. Bass 10 min. Haddock 6 min. Small fish 6 min. Lobster '. 30-40 min. TIME TABLE FOR BROILING MEATS AND FISH Time Steak, 1 inch thick 8-10 min. Steak, lVi> inches thick 10-15 min. Mutton chops, French 8 min. Mutton chops, English 10 min. Spring chicken 20 min. Quail 8-10 min. Grouse 15 min. Squabs 10-15 min. Shad, bluefish, and trout 15-25 min. Small fish 5-10 min. TABLE OF USEFUL MEASURES 2 gills^l cup (teacup). 2 cups=^l pint. 2 pints^l quart. 4 cups fiour=l pound or 1 quart. 4 cups liquid=l quart. 2 cups butter packed solidly=l pound. 2 cups granulated sugar=l pound. 2 tablespoonfuls butter, solid and level=:l ounce. 2 tablespoonfuls granulated sugar=l ounce. 2 tablespoonfuls flpur=l ounce. — 237 — — 238 Modern Cooking Methods BY JOHN M. CONNELLY Advertising Manager Denver Gas C^ Electric Light Company Words fail utterly to describe what gas fuel has done for womankind. Speech would be an inadequate vehicle to convey to the mind of the average person the revolution that has been brought about in the home and the emancipation of woman that has been evolved through that revolution. It has opened up for woman an ideal home with perfect service. She has been made acquainted with the bes't living, Avhich means the doing of her work with ample leisure and opportunity for the hundred and one other things which broaden life's outlook. In the past the making of a home was synonymous with household slavery and drudgery. Today home-mak- ing is not even synonymous with housekeeping, the intro- duction of the gas range and electricity into the home making it possible for a maximum amount of work to be done in the minimum time. The contrast between the kitchen of today and yesterday is so marked that one can hardly believe that any one labor-saving agency could be made to so materially alter the conditions of womankind. The pictures that are called up by the contrast are, on the one hand, an overheated and dingy coal or wood kitchen, ashes, smoke, coal hods, back-breaking lifts and the passing of time, and a sooty, dust-begrimed housewife. On the other hand, one sees the new, modern gas kitchen with its compact and artistic range, and a housewife fresh and dainty-looking in a light frock pre- paring in a little while the family victuals which ordinarily would require hours of work and back-breaking labor. — 239 — Think for a inomeiit of the saving in time and labor where fuel is always ready to Inirn at the turn of a valve, the striking of a match — no further attention, no waits, no preparation. Not many years ago the gas range was looked upon as a novelty and a luxury to be possessed only b.y those born with silver spoons in their mouths. Today it would be almost impossible to speak of the number of gas ranges that have been installed in the city without giving the number of homes there are in Denver. The gas range seemed the one thing to make the work of the modern woman progressive and up-to-date. And with the introduction of gas ranges they literally spread over the entire country; no woman, regardless of her position in life, feeling that she could, in justice to herself or her famil}^, do without one. The economy of the gas range, the cleanliness of the kitchen where one was installed, the saving in time and strength for the housewife, spoke for themselves. These factors in the bettering of the modern home and the advantages so received explain the wide popularity of the gas range and the refusal of any woman to be without one. The ease with which the gas range may be made to work is the first thing that has appealed to women. It is so easy that women who had been used to spending from ten to thirty minutes in building a coal fire didn't think that it was possible. Money wouldn't hire a woman w^ho has once used a gas range to go back to a coal range, any more than a live business man would be tempted to go back to the old methods of doing his work hy hand instead of by electricity. The three words ''Cook AVith Gas" suggest an absolutely new plan of kitchen work. It means that the drudgery of kitchen work is reduced to less than one- half. It means that the tired housewife is given a ])reath- ing spell and a chance to rest and recreate herself. Cooking with gas means more than tliose things, how- ever ; it means that cooking has been reduced to a domestic science and an art. You cook better and cpiicker on a gas range than on any coal or wood stove that can be bought. — 240 — Boiling, frying, stewing, are all done on one range top with the right fire under each article to do it in the right way. No preparation is necessary, no waits are in order, the thing is done in a moment. And the strangest thing is that cooking with gas with all its advantages costs less than cooking with any other fuel. Actual tests show that gas is one-third cheaper than coal. And the reason for that is obvious, for in cooking with gas, a fire is not kept burning until you get it right and as long as you need to keep it right. A gas fire is right the instant that it is lit and does not have to be kept burning. For baking, a gas range is ideal ; it is the quickest and best way. With gas, stove worry is out of the ques- tion; the whole time of the housewife can be given to the baking. Baking days come and go as a matter of course, and do not mean a long day of shutting oneself up with a fiery hot range that takes a wiiole lot of time to get it ready, and a great deal more time to keep it fired up. A match is struck, a valve is turned, and baking is in order. The oven is ready, the fire being neither too hot nor too cold, but just right to bake evenly and thoroughly light, flaky bread, cakes, or pastry. Another feature of the gas range that makes it superior to any other is the special oven for broiling. Gas does broiling quicker and better than coal or charcoal, none of the nutritious elements are lost, the full force of the heat being directed against the broil. Then, too, the broiler can be used for toasting. A gas range is always ready, morning, noon or night. From every point of view gas is superior to a coal or wood stove. It will do everj^thing that any other fuel Avoulcl do, and do it with less cost, less labor, less time, and BETTER RESULTS. And to the home that has been fully blessed with the benefits and advantages of the gas range have been added other labor-saving devices, introducing electricity as a servant in the home. AVith the gas range and the number of electrical cooking appliances on the market today, no woman need be a household drudge. (9) — 241 — The inoderii housewife looks upon electricity as a household commodity. Electrical cooking appliances mean to her personal comfort, household convenience, and labor saving. The electrical household conveniences that today add to the comfort of every home include the coffee percolater, bread toaster, and Qgs^ cooker that make of breakfast a pleasure for the woman who does her own cooking as well as the family for whom she cooks. Hot coffee, warm toast, and eggs shirred just right, are the breakfast dishes that take but a moment to prepare by Avay of cooking electrically. The chafing dish, the kettle, the grill, the samovar, the milk warmer, and the electric fireless cooker are the other labor-saving devices intro- duced to make the work of the kitchen a household joy and not a household drudgery. Not a woman in Denver today who has not made of "Electricity" a friend ever ready to serve her economi- cally and quickly. — 242 LIBRARY OF CONGRESS 014 489 407 8 |>